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Almond Frosting

Blanch one-half pint sweet almonds by putting them in boiling water; stripping off the skins, spread on a dry cloth until cold. Pound a few of them at a time in a mortar until well pulverized; mix carefully the whites of three eggs and three-fourths of a pint of powdered sugar; add almonds. Flavor with vanilla or lemon; dry in a cool oven or in the open air.