One pound of powdered sugar ; one quart of flour sifted twice with two rounded teaspoonfuls of Cleveland's Baking Powder; a quarter-pound of butter ; seven eggs, whites and yolks beaten separately; one large cupful of almonds, blanched, pounded, and flavored with a teaspoonful of rose-water, and half as much essence of bitter almonds.

Cream butter and sugar, beat the whipped whites into this mixture and whip this two minutes before the almond paste goes in alternately with the whites. Lastly, whip in the flour lightly. Bake in a loaf or two cards. To blanch the almonds, pour boiling water upon them, slip off the skins and set the almonds in the sun or in an open oven to dry and crisp. They should be cold before they are pounded in a mortar and the essences added while this is going on.

Flavor the icing with rose-water and a little essence of bitter almonds.