Almond Paste with Cooked Sugar and Filbert Paste

Almond Paste.—Shell and skin one pound of almonds; pound them with half a pound of powdered sugar and a little water to make into a very fine paste, the same consistency as a macaroon paste. Cook three pounds of sugar to small crack, and as soon as ready pour it in small strings on to the paste, stirring constantly with a spatula and leave stand till cold. When this paste is thoroughly cooled off, return it to the mortar and pound it once more with liquors or vanilla syrup, to have it obtain a body and make it into a fine paste, then put it in a stone jar and leave it in a cool place.

Filbert Paste with Cooked Sugar.—Have one pound of shelled filberts pounded to a pulp with a pound of powdered sugar and a gill of water; lay this paste in a basin. Cook in a copper pan two pounds and a half of sugar to small crack, pour it slowly over the paste mixing it so that it mingles in well, then leave to cool and pound again, stirring in half a gill of liquor, either kirsch, maraschino or any other. Color the paste green or pink according to taste.