Columbia Tartlets

Pound four ounces of almonds with five ounces of sugar, afterward adding a gill and a quarter of milk; grind the whole to obtain a fine paste, put it into a vessel, add four ounces of sifted flour and four very stiffly beaten egg-whites. Line some tartlet molds with parings of puff paste (No. 146); cover the bottoms with a little apple marmalade (No. 3674), fill with the preparation and strew sugar over the tops; bake in a medium oven.