in a clean towel, and lay them on a plate. Pound them one at a
time to a fine paste, in a marble mortar, adding, as you pound
them, a few drops of rose-water to prevent their oiling. Pound the
bitter and sweet almonds alternately, that they may be well mixed.
They must be made perfectly fine and smooth, and are the better
for being prepared the day before they are wanted for the pudding.

Stir the butter and sugar to a cream, and add to it, gradually,
the liquor.

Beat the whites of six eggs till they stand alone. Stir the
almonds and white of eggs, alternately, into the butter and sugar;
and then stir the whole well together.

Have ready a puff-paste sufficient for a soup-plate. Butter the
plate, lay on the paste, trim and notch it. Then put in the
mixture.

Bake it about half an hour in a moderate oven.

Grate loaf-sugar over it.


A CHEESECAKE.

Four eggs.
A gill of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered sugar.
Two ounces of grated bread.