pommes de terre" (potato-flour) may be added; it reduces sweetness, and
does not interfere with the result of the process. If the sugar is not
sifted very fine a much longer time will be required to make the icing,
and in the end it will not look so smooth as it ought to do.
Confectioners use pyroligneous acid instead of lemon-juice, and there is
no objection to it in small quantities. To make the icing, beat up a
packet of Nelson's Albumen dissolved with three teaspoonfuls of cold
water, work in by degrees one pound of fine icing sugar, adding a
teaspoonful of lemon-juice or a few drops of pyroligneous acid, which
will assist in keeping the icing white, or a slight tinge of stone-blue
will have the same effect. If potato-flour is used, mix it thoroughly
with the sugar before adding it to the white of egg. A little more or
less sugar may be required, as the result is in great measure determined
by the method of the operator; and when the paste is perfectly smooth,
and will spread without running, it is fit for use. For icing large
cakes confectioners use a stand which has a revolving board, so that
cakes can conveniently be turned about; failing this, an ordinary board
or inverted plate can be made to answer. As soon as the icing is spread
on the cake it must be dried in an oven with the door open. It is
sometimes found sufficient to keep the cake in a hot room for some
hours. If too great heat is used the icing will crack.

ALMOND PASTE.

Blanch one pound of sweet and two ounces of bitter almonds, pound them
in a mortar, adding a little rose-water as you go on, to prevent oiling;
and when all the almonds are reduced to a perfectly smooth paste, mix
them with an equal weight of icing sugar. Moisten the paste with a
packet of Nelson's Albumen dissolved in three teaspoonfuls of cold
water, and spread it evenly on the cake, allowing it to become dry and
firm before spreading the icing over it. This paste can be used for
making several kinds of cakes and sweetmeats, and without the Albumen
can be kept in bottles for some time. Almond paste can be made from
bitter almonds which have been infused in spirit to make an extract for
flavouring, and in this case no sweet almonds will be required.

BEVERAGES.

***

Among the most useful preparations which have ever been introduced to
the public for the immediate production of delicious beverages, are
NELSON'S BOTTLED JELLIES. These beverages are highly approved for