Almond Sponge Pudding.
4 eggs—beaten very light.
The weight of the eggs in sugar and the weight of 5 eggs in prepared flour.
Half the weight of 4 in butter.
¼ pound sweet almonds blanched and pounded.
Extract of bitter almond.
A little rose-water.
Rub butter and sugar to a light cream; add the yolks and beat hard before putting in the whites alternately with the flour. The almonds, pounded to a paste with a little rose-water and bitter almond extract, should be put in last.
Boil in buttered mould; or set in a pan of water as directed in the last receipt. The mould should not be much more than half full. Boil nearly an hour. Eat with lemon sauce—not very sweet.
This is nice baked as a cake.