Almond Icing.
Whites of four eggs.
1 pound sweet almonds.
1 pound powdered sugar.
A little rose-water.
Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, pound them to a paste, a few at a time, in a Wedgewood mortar, moistening it with rose-water as you go on. When beaten fine and smooth, beat gradually into icing, prepared according to foregoing receipt.
Put on very thick, and, when nearly dry, cover with plain icing.
This is very fine.