Almond Cake.
Reading edition
Take: Sugar, 1 lb.; butter, ¼ lb.; flour, 1 lb.; eggs, 8; almonds, 1 coffee-cupful; essence of bitter almonds, ½ teaspoonful.
Stir one pound of powdered sugar and a quarter of a pound of butter to a cream; beat up the eight eggs, the whites and yolks separately, and add the yolks to the butter and sugar; stir together very thoroughly, and then put in one pound of flour; add a coffee-cupful of sweet almonds blanched, and beat to a smooth paste, with half a teaspoonful of essence of bitter almonds; along with the almonds stir in the whites of the eggs. Bake in a quick oven, and frost it as soon as it is done. Season the icing with rose-water.
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