Almond Shortcake.—Rub 10oz. of fresh butter into 1lb. of finely sifted Vienna flour, then work in 4oz. potato flour (fecule de pommes de terre), 5oz. ground almonds, and 7oz. caster sugar. Now mix this to a paste with one large or two small eggs and a full tablespoonful of thick cream. Shape this paste into oval cakes half an inch thick, brush the tops with beaten egg-white, lay a tin shred of angelica or candied peel and some blanched and shred or chopped almonds on each, slip them very carefully on to a baking sheet, and bake a pale golden brown in a gentle oven, being careful not to lift the cakes from the tin till they are perfectly cold.