Make exactly the same way as Sponge Biscuits, only have ready Jordan almonds blanched and each cut the long way into 6 or 8 pieces. Put them neatly on the top of each biscuit, dust sugar over them and bake as before. 124.--Naples Biscuits. 8 eggs, 1 lb. of sugar, 1 gill of water, 1 lb. 2 oz. of flour. A Naples Biscuit frame is about 8 ins. long, 3 ins. broad, and 1 in. deep. In this the partitions are upright, and must be papered neatly. Put the sugar and water into a small pan, let it dissolve and boil; then whisk the eggs. Pour in the sugar gently, and keep whisking until very light. When it is quite cold scatter in the flour, and mix it until smooth, stirring it as lightly as possible. Put it into the frames, well filled, and bake in a good oven, but not too hot. Dust them with sugar before putting in the oven. FOOTNOTE: [A] To boil sugar to the degree called “Blown,” see p. 74. VII. PASTRY, CUSTARDS, ETC. 125.--Butter for Puff Paste. The butter must be perfectly sweet, and before it is used worked on a marble slab to make it smooth. Salt butter from cows fed on poor land makes the best puff paste, but it must first be washed in two or three waters. For every kind of cakes the butter cannot be too rich. 126.--Puff Paste. 3 lbs. of butter and 3 lbs. of flour. The butter must be tough: if salt, wash it in two waters the night before using it. Take half of it and rub into the flour, and with pure water make into a paste the same stiffness as the butter. Roll it on a marble slab half an inch thick, spot it with small pieces of butter, dust it with flour; then double it up again, spot it as before, and roll it out again, spot it the third time, roll out again twice, and put in a cool place for half an hour with a cloth over it, when it will be fit for use. NOTE.--Common puff paste for large pies may be made this way by using 1 lb. of butter and 2 lbs. of flour. 127. _Another Way_.--2 lbs. 8 ozs. of butter, and 3 lbs. 8 ozs. of flour. Mix the flour with water to the same stiffness as the butter, then roll out the paste, spot it with the butter. Roll it out three times, and dust it with flour as before. This paste is worse for lying, and should therefore be baked as soon as possible. By using lard of a good tough quality, and mixing it as above, with the addition of a little salt, a good puff paste can be made suitable for wholesale purposes. 128.--Crisp Tart Paste. 1 lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit. 129.--Sweet Tart Paste. 6 ozs. of butter, 2 ozs. of sugar, 1 lb. of flour. Beat to a froth the whites of two eggs, rub the butter and flour very finely together, make the paste of the proper stiffness with whites of egg and a little water. 130.--Paste for a Baked Custard.