Whip up the whites of the eggs to a méringue with half the sugar; stir in the almond-paste. Beat the yolks ten minutes with the remainder of the sugar. Mix all together, and add the flour lightly and rapidly.
Bake in well-buttered paté-pans, or other small tins, very quickly. Turn out as soon as done upon a baking-pan, bottom uppermost, that these may dry out.
Cream Cakes.
(Pretty and good.)
Some good puff-paste.
Whites of 2 eggs, ½ cup sweet jelly.
1 cup of cream, whipped to a froth.
3 table-spoonfuls powdered sugar.