The Art of Cookery Made Easy and Refined

a brisk fire, let it boil quick, skim it clean, and reduce it to a good stiffness, which may be known as before directed in orange marmalade. N. B. In the same manner may be made black currant jelly, but allowing sixteen ounces of sugar to a pint of juice. _Crisp Tart Paste._ TAKE half a pound of sifted flour, a quarter of a pound of fresh butter, two ounces of sifted sugar, and two eggs beaten; mix them with pump water, and knead the paste well. _Eggs and Bacon another way._ BOIL six eggs for five minutes, then peel and cut them into halves; after which take out the yolks, put them into a marble mortar with a small quantity of the white meat of dressed fowl, lean ham, a little chopped parsley, one eschallot, a table spoonful of cream, a dessert spoonful of ketchup, a little cayenne, some breadcrumbs, and sifted mace, a very small quantity of each. Pound all well together, fill the halves of the whites with the mixture, bake them gently ten minutes, and serve them up on rashers of bacon or ham broiled, and put some cullis over them. _To make Puff Paste._ MOULD with the hands a pound of fresh or good salt butter and lay it in cold water; then sift a pound of best white flour, rub lightly into it half the butter, mix it with cold spring water, roll it out, put on it (in pieces) half the remaining butter, fold the paste, roll it again, and add the remainder of the butter. Strew lightly upon it a little flour, fold it together, set it in a cold place, and when it is wanted for use, roll it out twice more. N. B. In summer time the white of an egg beat up may be added with the water that mixes it. _To make an Almond Cake._ TAKE eight ounces of jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be