1/4 lb. rice flour
6 oz. sugar
4 oz. butter
4 eggs
Vanilla
4 oz. almonds and filberts
Blanch the almonds and filberts and dry them thoroughly. Grind them
very fine and mix with the rice flour and two tablespoons of the
sugar. Beat the eggs light and beat in the rest of the sugar. Pour the
eggs into the other mixture and beat all very light. Add the melted
butter and continue to beat. Pour into a buttered loaf-cake tin and
bake in a moderate oven.