1105 | Pie à la Martha Washington.
—Peel four ounces of almonds; put them in a mortar with two ounces of powdered sugar, then pound them thoroughly, adding gradually one raw egg. When well pounded, add two ounces more of powdered sugar, two ounces of melted fresh butter, half a gill of rum, half a saltspoonful of ground cinnamon, six drops of orange-flower water, and break in another whole egg. Pound the whole briskly for five minutes, then add two ounces of well-pounded macaroons (No. 1210), and mix again for two minutes more. Line a pie-plate as for mince pie (No. 1082), pour all the preparation over, cover, and bake exactly the same as for the mince pie; when arranged on a dessert-dish, decorate the top and sides artistically with two ounces of candied cherries, three ounces of pear, one of angelica, two of apricot, and two of pineapple, all the fruits being candied, then send to the table.