6 tablespoonfuls of butter

2 eggs

1 1/2 cupfuls of sugar

2 1/2 cupfuls of flour

1 cupful of water

4 level teaspoonfuls of baking powder

1/2 pint of marshmallow whip

1 cupful of almonds, blanched, toasted and chopped

1 teaspoonful of rose water

Beat the eggs, without separating, until light. Cream the butter and add the sugar, then add the eggs. Sift the flour and baking powder. Add the flavoring to the egg mixture, and then beat in alternately the water and flour. Bake in a shallow square pan. The mixture should not be more than a half inch thick when it goes into the oven. When done and cold, cut it into squares of two inches, using a very sharp knife. Put the marshmallow whip in a bowl, add the rose water and a few drops of pink coloring; cover the tops and sides of the squares with this mixture, dust thickly with almonds, then with powdered sugar. Serve as dessert.