Beat the yolks of twelve eggs to a froth, with two cups of powdered sugar, beat the whites of the eggs, and stir into the yolks and sugar; add gradually, one quart of sifted flour, with three teaspoonfuls of Equity baking-powder, half pound of blanched almonds, pounded, with rose water, beat well and add three tablespoonfuls of thick, sweet cream; bake in long tin pan and frost.

Almond Cake. (No. 1.)

Two cupfuls of powdered sugar, two and one-half cupfuls of flour, half cup of milk, one-fourth cup of butter, whites of eight eggs, three teaspoonfuls of Equity baking-powder. For custard take three-fourths pint of rich sour cream, yolks of three eggs, beaten well with the same quantity of sugar, one and one-half pounds of almonds, blanched and pounded in a mortar very fine; add the beaten yolks to the cream, and beat until as thick as sponge-cake, then add the whites and almonds; flavor with vanilla. Spread thick between the layers; frost the top and sides.

Almond Cake. (No. 2.)

One-half cup of butter, two cupfuls of powdered sugar, three cupfuls of flour, one cupful of sweet milk, four eggs, or the whites of six, three teaspoonfuls of Equity baking-powder.

The Cream

One-half pint of thick, sweet cream, whites of three eggs, one pound of almonds, blanched and pounded to a paste. Set the sauce-pan, containing the cream, into a pan of boiling water, and when the cream comes to a boil, stir in the whites beaten to a stiff froth, add the almonds and one-half cup of sugar; let it get cold, then flavor with vanilla; spread this between the cake, and frost the top and sides.