The Blue Grass Cook Book

page 215

Puddings

      ALMOND MANDALINES
Mrs. Henry C. Buckner

  1 1/2 cups of powdered sugar,

  1/2 cup of butter,

  3/4 cup of milk,

  4 eggs, or 8 yolks,

  1/2 cup of cornstarch,

  1 1/2 cups of flour,

  2 teaspoons of baking-powder,

  1 teaspoon of vanilla.

Bake in 12 mandaline tins. When cold, cut off top with shell spoon, scrape out
inside, fill with the following:

  1 pint of whipped cream,

  1/2 pound of almonds, grated,

  1/2 cup of sugar,

  1/2 teaspoon of vanilla.

Cover with top; frost with white icing.

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