CAKES.
117
made thus: Mix 1lb. 4oz. of finely chopped or ground
almonds with 2lb. finest icing sugar, and mix it to a smooth
paste with the whites of four eggs and a wineglassful of
rum; if preferred, a spoonful of essence of vanilla or of
lemon, and two or three more whites of egg, may be used
instead of the rum. Roll this out, dusting the board and
the rolling pin with rice flour or crème de riz. Place this
mixture on the cake, pressing it into position, and, when
set and firm, cover it and the sides of the cake thickly with
royal icing, made thus: Put the whites of four or five
eggs to 1lb. 4oz. of finest icing sugar and a little lemon
juice, and work it to a smooth thick paste with a clean
wooden spoon (it will take fully twenty minutes to mix),
then spread it evenly over the cake with a palette knife
dipped occasionally into cold water. Ornament to taste
with flowers, figures, etc.