*Almond Cake — I
1 lb. flour
¹⁄₂ lb. sweet almonds
10 bitter almonds
1 lb. white sugar
8 eggs
1 wine-glass brandy
Blanch and pound the almonds. Beat the yolks and sugar together till light and creamy. Whisk the whites to a stiff froth. Add them to the butter and sugar.
Stir in the flour until thoroughly mixed. Add the almonds. Bake in a tin lined with greased paper, in a moderate oven for an hour and a half.