Sweet almonds, 1 pound, Loaf sugar, 1 pound, Lemons (juice only), 3.

Blanch the almonds, and with a sharp knife split each into several parts. Spread them over a large dish and place in a slow oven.

Powder the loaf sugar, and put it in a preserving-pan without any water at all, and set it on the back of the stove, or over a gentle fire and stir with a wooden spoon till the sugar is nearly dissolved.

The almonds should not be allowed to brown in the oven. Take them out and mix them with the juice of 3 lemons, and put the almonds, a few at a time, into the melted sugar, and allow them to simmer until a thick paste is formed, taking care to stir hard all the time.

Prepare a mold or square tin, well greased inside with olive-oil, and into it pour the mixture; smooth it evenly, and set it in a cool place to harden; then cut it into oblong blocks with a buttered knife.