Almond Paste for Fancy Cakes

Take one pound of peeled and well dried almonds; one pound of powdered sugar, and five whites of eggs. Pound the almonds and the sugar, either in a machine or mortar, and when well reduced to a powder, pass it forcibly through a twelve mesh sieve (Fig. 96); return it to the mortar, and mix in with the almonds the five egg-whites little by little, so as to make a paste, which can be now beaten and worked until a good body is obtained, having it as fine as possible.