Croquets

Put one pound of flour on the table, make a hollow in the center and into it lay half a pound of butter, half a pound of sugar, half a pound of chopped almonds, the grated peel of a lemon, four eggs and two spoonfuls of rum; mix well to obtain a smooth paste; leave this in some cool place to rest for one hour. Then roll it into two-inch wide bands, having them three-eights of an inch in thickness; lay them on a buttered and floured baking pan, egg over and leave rest again for half an hour in a cool place. Mark them with a fork in the shape of small lozenges. Bake them in a hot oven, brush them over with thick syrup, and after removing cut the bands across into small cakes, each one-half an inch wide.