Throw a pound of sweet almonds into boiling water for five minutes; skin them well, and when cool cut them in four or five pieces lengthwise; then melt a pound of fine white sugar with two spoonfuls of water, in a copper or crockery pan, and on a good fire, stirring all the time with a wooden spoon; when well melted, put the almonds in; keep stirring about five minutes longer, take from the fire, add a little of the rind of a lemon well grated, oil the mould, put it on the corner of the range in a warm but not too hot place; put the almonds and sugar in the mould, and little by little take off when of a brown color, turn on a plate, remove the mould, and serve.