Blanch a pound of sweet almonds, wash them in cold water, and when quite dry pound them with a sufficient quantity of yolks of eggs into a fine but rather stiff paste; add to them a pound of powdered sugar, and the rinds of two lemons grated; knead the paste well with your hands, first sprinkling the table with sugar. Form the paste into what figures you please, such as fleur-de-lis, trefoil, etc, etc, each being about the size and weight of a macaroon. Place them on white paper and on an iron plate, fry them in a moderately hot stove. If they are of a deep yellow they are sufficiently done. These sweetmeats may be still further ornamented in the following manner: - Boil some sugar in orange flower water, to the degree called ' grande plume,' and as soon as the sweetmeats are taken from the stove or oven wash them over with a light brush, dipped in the syrup, this will give them a delicious perfume, and they may then be called a la glace; when cold take them from the paper, and put them into glasses for the table.