The Art of Cookery Made Easy and Refined

a table spoonful of orange flower water. Put the ingredients over a fire, and when it begins to thicken add four ounces of ratafias and two ounces of pounded citron, mixing all well together. Let it stand till quite cold, then cut it into what shapes you please, and dip them singly into yolk of raw egg; then breadcrumb and fry them in boiling lard till of a light colour, drain them dry, and serve them up hot. _Almond Paste._ BLANCH and pound very fine half a pound of jordan almonds, add six yolks of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to the palate with sifted sugar. Mix the ingredients thoroughly in a marble mortar, and when it becomes a stiff paste roll it out, and cut it into what shapes you please; bake them, and when cold fill them with creams or jellies. _Cheese Cakes._ TO three quarts of new milk add three parts of a gill of runnet; let it stand in a warm place, and when it is thoroughly turned drain it well, and mix into it with your hand half a pound of fresh butter, and sweeten to the palate with pounded sugar. Then add a few currants washed and picked, a little citron, candied orange and lemon peels cut into small slices, and an ounce of jordan almonds pounded fine. Then beat up three eggs, put them with the mixture, sheet the pans with puff paste, fill them with the curd, and bake them in a brisk oven. Or the paste may be made with half a pound of sifted flour, a quarter of a pound of fresh butter, and cold pump water, mixed lightly and rolled out. _Almond Nuts._ TAKE three eggs, their weight of sifted sugar, flour of the weight of two eggs, and two ounces of almonds blanched and pounded fine; then beat the whites to a solid froth, and mix the ingredients well with it. Have ready wafer or writing paper rubbed over with fresh butter, and with a