Cut strips of paste three inches and a half long, and an inch and a half wide, and as thick as a twenty-five cent piece ; lay on half of them a thin filmy layer of jam or marmalade, not jelly; then on each lay a strip without jam, and bake in a quick oven. When the paste is well risen and brown, take them out, glaze them with white of egg and sugar, and sprinkle chopped almonds over them ; return to the oven till the glazing is set and the almonds just colored; serve them hot or cold on a napkin piled log-cabin fashion.