Made with one pound of peeled and well dried almonds, three quarters of a pound of powdered sugar, a quarter of a pouud of vanilla sugar and eight egg-whites. Pound the almonds with the sugar and part of the whites, so as to obtain a not too fine paste, then gradually add the remainder of the whites; work the paste well to have it obtain plenty of consistence.

(141). Milan Paste (Pate A Milan)

Form a hollow in the center of a pound of flour on the table, lay in it half a pound of butter, half a pound of sugar, a little salt and three eggs; mix well and knead the dough twice, then put it aside to rest in a cool place.

(139). Marchpane Paste With Orange-Flower Water (Pate Massepain A L'Eau De Flew D'Oranger)

One pound of almonds, one pound of sugar, one gill of orange flower-water and the juice of one lemon. Peel the almonds, wash them in cold water, drain on a cloth and pound them with the orange flower-water, adding the sugar and the lemon-juice; obtain a very fine paste and put it into a small saucepan to dry on a slow fire, turning it steadily until all the moisture evaporates and it detaches front the sides and bottom of the pan. A round bottomed saucepan or basin is far preferable to the flat ones, which are in general use.