Croquante Cake ( Mrs. Lackland ).
Ingredients: Three-quarters of a pound of shelled almonds, half a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of flour, and six eggs.
Blanch and halve the almonds, and slice the citron; mix them well together, and roll them in flour; add to them the sugar, then the eggs (well beaten), lastly the flour. Butter shallow pans, and lay in the mixture two inches thick. After it is baked in a quick oven, slice the cake into strips one inch wide, and turn every strip. Return the pan to the oven, and bake the sides a little. When cold, put it away in tin boxes. This cake will keep a year or more, and for reserve use is quite invaluable.