It is not merely the pleadings of patriarchs and prophets, apostles and martyrs, men strong in faith giving glory to God. Neither is it the prayers enshrined and intoned in imposing ritual, rising from the great congregation amid ornate temples, and borne on the wings of enchanting music – but the groan, the glance, the tear, the tremulous aspiration of smitten penitents, the veriest lisping of infant tongues; the unlettered petitions morning and evening of the cottage home, where the earthen floor is knelt upon, where the only altar is the altar of the lowly heart, and the sacrifice that of a broken and contrite spirit.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dessert	8	Servings

INGREDIENTS

3/4	lb	Oblong biscuits (she has "nice?" written here; this is perhaps a name brand?)
1 1/2	tb	Rum
1/2	c	Milk
4	oz	Butter
1/2	c	Castor sugar (granulated)
2		Eggs
4	oz	Ground almonds
3	dr	Almond essence; more or less
1/2	c	Milk; extra
		Toasted slivered almonds

INSTRUCTIONS

Cream butter & sugar until light.  Separate eggs (hm, she doesn't say how
far -- at least she doesn't instruct us to pinch the salt).  Beat yolks
into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup
milk. Beat whites stiffly & fold in.
Arrange the biscuits in 2 rows lengthwise.  Dunk in rum and milk (just) and
spread with almond mixture and then more biscuits.  Continue and on top
layer put a layer of almond and then cover each with whipped cream and
toasted almonds. Keep chilled until ready to serve.
Hm, instructions are a little confusing.  I'll ask her next time I see her
if I can remember, but I think it might be easier to drizzle the rum/milk
mixture on the biscuits rather than to dunk them.  Whatever.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”