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Small Nougats of Oranges

Roll out on a lightly floured table a half pound of pie paste, to a fifth of an inch in thickness, three inches wide and twelve inches long. Place the paste in a lightly buttered pastry pan; with two fingers raise up all around the edges of the bowl half an inch high. Then spread all over the interior four tablespoons thick orange marmalade. Set in the oven to bake for fifteen minutes. Remove and keep till required. Beat up four egg whites to a stiff froth, add two ounces sugar and three ounces peeled and finely shredded almonds; gently mix with a skimmer. Spread the preparation over the orange marmalade, neatly smooth with a knife and reset in the oven until it has attained a nice golden colour. Remove, cut the cake crosswise into twelve equal pieces and serve when cool.