Scald eight ounces of Jordan almonds, and remove their hulls; wash and dry them in a cloth, and then pound them in a mortar with four ounces of sugar and a tablespoonful of orange-flower water; rub this through a fine wire sieve, and having put the paste into a copper sugar-boiler (see Adams' Illustrations), with a wooden spoon stir this over the fire until it ceases to adhere to the sides of the pan, and then place it on a slab; add the white of an egg, an ounce of flour, and six ounces of finely-sifted sugar; mix all this into a firm paste, and use it for the purpose of lining what are termed bonbon tartlets.