Take a quarter of a pound of almonds, three quarters of a pound of sugar, beat and searc'd, half a pound of butter; beat the almonds with a little rose-water, grate the rinds of two lemons, beat eleven eggs, leave out two whites, melt the butter an stir it in; when the oven is ready mix all these well together, with the juice of one or two lemons to your taste; put a thin paste at the bottom, and a thicker round the edge of the dish.

Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread.

Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about 1/4 hour or 20 minutes.

Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together.

When the paste looks soft, drop it at equal distances from a biscuit-syringe on to sheets of wafer-paper; put a strip of almond on the top of each; strew some sugar over, and bake the macaroons in rather a slow oven, of a light brown colour when hard and set, they are done, and must not be allowed to get very brown, as that would spoil their appearance.

Blanch the almonds by steeping them in boiling water for a few minutes: the skins may then be easily removed; chop very finely, or put through a mincer.

The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.

Occasionally, too, it is customary in Germany to present the bride and bridegroom with an almond at the wedding banquet, and in the nuptial ceremonies of the Czechs this plant is distributed among the guests.

When nearly all set, sprinkle the almonds over the surface and turn the edges over until well rolled.

She took a few almonds from her pocket and went gently along towards the mouse and put it close by its side.

A valley intersects the north-west side of the island, in which a few creepers, some brushwood, and two or three trees of tolerable size, with a peculiar broad green leaf, bearing a great resemblance to that of the wild almond of the West Indies, were seen, giving shelter to some pigeons and quails, in which latter the island abounds, even more than in the bird which gives its name to the locality.

Remove the onion and celery from the rice (or if liked they may be cut small and left in), and strain the almonds through to that.

And she went on, snapping a chocolate almond between her teeth"The one at the 'Piccadilly' is the best.