The Art of Cookery Made Easy and Refined

of best white flour sifted add half a pound of sifted loaf sugar, a quarter of a pound of fresh butter, two table spoonfuls of rose water, a little salt, the yolks and whites of three eggs beat up, and mix all well together for twenty minutes. Then roll it out, cut it into what shapes you please with a pastry cutter, put them on baking plates rubbed with butter, wash the tops of the paste with whites of eggs well beaten, and bake them in a brisk oven. _To bake Pears._ TO a pint of water add the juice of three seville oranges, cinnamon, cloves, and mace, a small quantity of each, a bit of lemon peel, and boil them together a quarter of an hour; then strain and add to the liquor a pint of red port, plenty of loaf sugar, and a little cochineal; after which pare, cut into halves, and core, twelve large baking pears, put them into a pan, add the liquor, cover the pan with writing paper, and bake them in a moderate oven. N. B. They may be done in the same manner in a stewpan over a fire. _To clarify Sugar._ TO four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it simmer till perfectly clear. N. B. To clarify sugar for carmel requires but a small quantity of water; and the different degrees of strength, when wanted, must be attended to with practice. They are generally thrown over a mould rubbed with sweet oil; for cakes, with a fork dipped in the sugar, &c. _Syrup of Cloves, &c._ PUT a quart of boiling water into a stewpan, add a quarter of a pound of cloves, cover the pan close, set it over a fire, and let the cloves boil gently for half an hour; then drain them dry, and add to a pint