Florence Paste.—Take half a pound of blanched and finely chopped almonds, put them into a stewpan with half a pound of castor sugar, three tablespoonfuls of brandy or any liqueur, the juice of one large lemon, and a tea-spoonful of Marshall’s liquid carmine; stir this all together over the fire for seven or eight minutes, keeping the mixture stirred all the time, then use at once while hot.