Blanch a pound of almonds, put one fourth of them into a mortar, pound
well, moistening with a little water to prevent them oiling; when
pounded to a paste take it out, add another fourth, and proceed in like
manner till they are all done, then rub them through a hair sieve and
put them into a preserving pan with one pound and a half of sifted
sugar, set over a slow but equal fire, keep stirring for about
five-and-twenty minutes, clearing it from the sides of the pan, press
with your finger and if it feels tough take it out and put in the mortar
with the eighth of an ounce of gum tragacanth, soaked and squeezed
through a napkin; add the juice of a lemon, and pound well together till
quite cold, it is then ready for use, but if not used directly roll it
up in a ball and place it upon a plate under a basin to keep moist, it
will keep for weeks if moist. Of this paste you can form stands, or
convert it into any ornament your fancy may direct. Low stands are the
best for entremets, being much better than the old-fashioned ones, that
were made eight or ten inches in height, and when a jelly or cream
served upon it was cut even by the most experienced person as soon as
the first spoonful was taken the remainder was often seen dancing upon
the table, to the horror of all persons of good taste. For myself I
never use anything of the description, except for cold luncheon or
supper, and even then of the most simple construction.