Milan Cake
Two pounds sugar, a pound of almond paste, a pound and a half of butter, 20 eggs, 4½ lbs. cake flour, vanilla flavor. The almond paste, sugar and butter should be creamed up, the eggs added by turns, and then the flavor and the flour worked in. The mixture should then be medium stiff. Fill into bag with medium sized star tube and dress upon paper into small cakes of different shape, such as crescents, apples, fingers, etc.; then place a small piece of French fruit, a blanched and split almond or pistachio nut on top and bake in a moderate heat.