Fancy Cakes—Soft

Crush one pound of almonds with a pound and a half of sugar and five egg-whites; let this paste be very fine; lay it on a table and add a tablespoonful of strawberry essence and three more whites, and beat until it is very smooth and has attained body. Put a part of it in a channeled socket pocket and push it on a paper-covered baking sheet into small cakes shaped like an S, commas, knobs, etc. Decorate each one with a fancifully cut candied fruit or very white almonds and leave to dry in a cool place for four or five hours. Then bake in a hot oven and gum as soon as removed.