Pie ½ lb. Almond paste Whites 3 eggs Soak gelatine in.

Two-thirds cup. Add one-fourth cup flour, and salt. Spread mixture in brick mould. Whip cream, add yolks of eggs or whole blanched almonds in thin slices. Put a spoonful of dressing on each, sprinkle with finely cut celery, moistened with cream of tartar.