Put half a pound of powdered sugar in a basin, with three quarters of a
pound of flour, a quarter of a pound of butter, (melted,) two glasses of
old Jamaica rum, a quarter of a pound of sweet almonds well pounded,
(with the sugar,) and a little salt; mix the whole together, with the
yolks of six and two whole eggs, then add the whites of the six eggs
whipped very stiff, stirring them in very lightly, have ready a large
square paper box, butter the interior well and pour in the mixture; bake
in a moderate oven; when nearly done egg over the top with a paste-brush
and cover with a preparation of almonds made thus: blanch and skin half
a pound of sweet almonds, which cut into thin fillets, dry them in a hot
closet, put them into a basin, with three ounces of sugar and mix with
the whites of two eggs, place the manqué again in the oven until done
and the almonds become slightly browned, then take it from the oven and
when cold cut in diamonds or any other shapes your fancy may direct.
They do not require to be more than an inch in thickness, and rum may be
exchanged for any other flavour if desired.
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