ABSTRACT
T HE genius who first paired almonds with raisins is possibly responsible for them being comparatively neglected in connec-
tion with other dishes, at least in England, where almond paste is used only on very rich cakes-an unnecessary limitation. Other countries know better. In Sweden almond paste balls are always served with the fruit soups that are such a favourite dish there, and "turron" or almond paste is the national sweetmeat of Spain. At Seville Fair there are rows of stalls where " turron " is sold in great slabs, some of it full of nuts or ginger, and it is brown, or white, or pink, or any colour of the rainbow. In fact, unless you have seen almond paste at Seville Fair you can hardly be said to have seen almond paste at all.
