Blanch a pound of shelled sweet almonds; and with an almond
cutter, or a sharp penknife, split each almond into five slips.
Spread them over a large dish, and place them in a gentle oven.
Powder a pound of the finest loaf-sugar, and put it into a
preserving pan without a drop of water. Set it on a chafing-dish
over a slow fire, or on a hot stove, and stir it with a wooden
spoon till the boat has entirely dissolved it. Then take the
almonds out of the oven, and mix with them the juice of two or
three lemons. Put them into the sugar a few at a time, and let
them simmer till it becomes a thick stiff paste, stirring it hard
all the while. Have ready a mould, or a square tin pan, greased
all over the inside with sweet oil; put the mixture into it;
smooth it evenly, and set it in a cold place to harden.