The Art of Cookery Made Easy and Refined

jelly, the next size on that and more sweetmeats, proceeding in the same manner till all the pieces are placed on each other. Put dried fruits round the pyramid, such as green gages, barberries, or cherries. N. B. Instead of stamping the pieces it is thought better to cut them with a sharp knife; then to cut out small pieces round the edges to make them appear like spires, as, being done in this manner, it causes the paste to appear lighter. _Iceing for a Cake._ WHISK the whites of four eggs to a solid froth, and put to it as much treble refined sifted sugar as you can; then add the juice of a lemon, mix all well together with a spoon, and spread it over the cake when warm. _Cherries in Brandy for Desserts._ ON a dry day gather the largest ripe morella cherries, and be careful they are not bruised; then cut off the stalk half way, prick each cherry with a needle four times, put them into glasses, add strong best brandy enough to cover them, and sweeten with clarified sugar. Tie over them a bladder washed and wiped dry, some white leather over that bound tight, and turn the glasses bottom upwards. N. B. Grapes or apricots may be done in the same manner. _To make Buns._ PUT five pounds of best flour into a wooden bowl, set a spunge of it with a gill of yeast and a pint of warm milk; then mix with it one pound of sifted sugar, one pound of oiled fresh butter, coriander seeds, cinnamon, and mace, a small quantity of each pounded fine. Roll the paste into buns, set them on a baking plate rubbed over with a little butter, put them in a moderate oven to prove, then wash them with a paste brush dipped in warm milk, and bake them of a good colour. _Orgeat._ BLANCH a pound of jordan and one ounce of bitter almonds, pound them in a marble mortar till very fine; then put to them a pint of pump water, rub them