Common-Sense Papers on Cookery

of course has a tendency to get dirty. First the almond part—the only part of a wedding cake, to my mind, worth eating. Take ½lb. of almonds, and having skinned them by throwing them into boiling water, rubbing off the skins and then throwing them into cold water in order that they may not lose their colour, pound them very thoroughly in a mortar with 1lb. of the finest white sugar, add a very little orange-water, and sufficient white of eggs to make it all into a soft paste; but take care not to fall into the common fault of making the paste too soft. This paste may now be spread over the _top_ of the cake, taking care to avoid its getting over the edge as much as possible, and the cake must be placed in a dry place. When the paste is sufficiently hard, the whole may then be iced over with sugar as follows:—Take six whites of eggs, and add to them about 1½lb. of very finely sifted, powdered white sugar. The whitest sugar must be chosen for the purpose. This must be worked well together with a wooden spoon, and a very little lemon-juice now and then dropped in while it is being worked. The mixture should properly have a shiny appearance, and if it is not thick enough it only requires a little more powdered sugar. This must now be put all over the cake to about a quarter of an inch in thickness. Some little skill will be necessary in order to avoid unseemly ridges in the icing on the top of the cake, which when covered must be put in a warm place in order to allow the icing to dry; only be sure to put a piece of paper as soon as possible lightly over the top, as should the dust settle while it is drying, the cake will not have that snow-white appearance it should have. Little knobs of icing may be arranged round the edge to make the cake more ornamental, and on the day of the wedding a simple