ALMOND CAKE.
372. Ten eggs,
One pound of sugar,
Half a pound of flour,
One wine-glass of rose-water,
One ounce of bitter almonds.
Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water. Beat the whole well. Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour.
Do not beat it after the white is in, as that will make it tough and heavy.