The Blue Grass Cook Book

page 274

the almonds, dry them thoroughly, and then grind or grate them nicely, reserving
a few for the top of cake. Stir them in the icing and spread on the cake, and
ornament top with almonds in halves.

      FINE ALMOND FILLING FOR CAKE
      (No. 3)
Mrs. R. H. Hanson

  2 pounds almonds,

  1 cup sugar,

  1 cup sour cream.

Blanch and pulverize the almonds and add sugar and cream. Color with a little
cochineal. Add a little more sugar and cream if not sweet and thin enough.

      BOILED ICING

  Whites of 3 eggs,

  3 cups of white sugar,

  Water enough to dissolve.

Pour the water over the sugar and let it cook till it is thick, or the syrup
threads when dropped from a spoon. Beat the whites of the eggs to a stiff froth
and pour the syrup over them, beating all the time. Use any flavor desired. When
it

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