ALMOND CHEESE CAKES
Blanch and pound to a fine paste one cupful
almonds. As you pound them add rose water, a few drops at a time to keep
them from oiling. Add the paste to one cupful milk curd, together with a
half cup cream, one cupful sugar, three beaten egg yolks and a scant
teaspoonful of rose water. Fill patty pans lined with paste and bake in
hot oven ten minutes.
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