Blanch one pound of sweet and two ounces of bitter almonds, pound them in a mortar, adding a little rose-water as you go on, to prevent oiling; and when all the almonds are reduced to a perfectly smooth paste, mix them with an equal weight of icing sugar. Moisten the paste with a packet of Nelson's Albumen dissolved in three teaspoonfuls of cold water, and spread it evenly on the cake, allowing it to become dry and firm before spreading the icing over it. This paste can be used for making several kinds of cakes and sweetmeats, and without the Albumen can be kept in bottles for some time. Almond paste can be made from bitter almonds which have been infused in spirit to make an extract for flavouring, and in this case no sweet almonds will be required.
BEVERAGES.
Among the most useful preparations which have ever been introduced to the public for the immediate production of delicious beverages, are Nelson's Bottled Jellies. These beverages are highly approved for ordinary use at luncheon and dinner, as well as for afternoon and evening entertainments, and have a special value for invalids, as they contain nourishment and are at the same time very refreshing. When required for use, dissolve a bottle of the jelly, and mix with it five times its bulk of water, the beverage can then be used either hot or cold; if in standing it should be slightly thickened it will only be necessary briskly to stir it with a spoon. Lemon, orange, and cherry jelly, with the addition of water as directed, will be found superior to any other beverage of the kind, and specially excellent for children's parties.
The following "cups" are delicious made with the jelly as directed.
Claret Cup, made merely with seltzer water, claret, and Port Wine Jelly, will be found superior to the ordinary preparation. A little sugar may be added if desired. To a bottle of claret and a pint of seltzer-water use a half-pint bottle of Port Wine Jelly, stir briskly until well mixed, put in a sprig of balm and borage, three thick slices of cucumber; place the vessel containing the claret cup covered over on ice for an hour; strain out the herbs before serving.
Badminton Cup is made with Burgundy, in the same way as the above, with the addition of a bottle of Orange Jelly.
Champagne Cup requires equal quantities of the wine and seltzer-water, with a bottle of Orange Jelly.
Cider Cup is made with a pint and a half of cider, a bottle of soda-water, and a bottle of either Orange, Lemon, or Sherry Jelly.