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Marzipan Paste

Blanch one pound of sweet almonds and a few bitter ones, place them in a mortar and pound until smooth, adding a few drops of rose-water to keep them from oiling. Put the almond paste into a lined saucepan with one pound of sugar, and stir over the fire with a wooden spoon until it will not stick to the fingers when touched by them. Dredge a paste-board well with powdered sugar, spread the paste out on it as thickly as possible, and cut it into cakes of any desired shape or size. Cover a baking-sheet with white paper, sprinkle it over with sugar, and lay the cakes on it. Place them in a slow oven, and bake until of a pale yellow color. Store and keep the cakes dry in tins.