ALMOND BISCUITS. Blanch a quarter of a pound of sweet almonds, and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar. Then beat them a quarter of an hour with an ounce of flour, the yolks of three eggs, and four ounces of fine sugar, adding afterward the whites of four eggs whipped to a froth. Prepare some paper moulds like boxes, about the length of two fingers square; butter them within, and put in the biscuits, throwing over them equal quantities of flour and powdered sugar. Bake them in a cool oven; and when of a good colour, take them out of the papers. Bitter almond biscuits are made in the same manner, except with this difference; that to every two ounces of bitter almonds must be added an ounce of sweet almonds.
ALMOND CHEESECAKES. Blanch and pound four ounces of almonds, and a few bitter ones, with a spoonful of water. Add four ounces of pounded sugar, a spoonful of cream, and the whites of two eggs well beaten. Mix all as quick as possible, put it into very small pattipans, and bake in a tolerable warm oven, under twenty minutes. Or blanch and pound four ounces of almonds, with a little orange-flower or rose-water; then stir in the yolks of six and the whites of three eggs well beaten, five ounces of butter warmed, the peel of a lemon grated, and a little of the juice, sweetened with fine moist sugar. When well mixed, bake in a delicate paste, in small pans. Another way is, to press the whey from as much curd as will make two dozen small cheesecakes. Then put the curd on the back of a sieve, and with half an ounce of butter rub it through with the back of a spoon; put to it six yolks and three whites of eggs, and a few bitter almonds pounded, with as much sugar as will sweeten the curd. Mix with it the grated rind of a lemon, and a glass of brandy; put a puff-paste into the pans, and ten minutes will bake them.
ALMOND CREAM. Beat in a mortar four ounces of sweet almonds, and a few bitter ones, with a tea-spoonful of water to prevent oiling, both having first been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it with a whisk to a froth, which take off on the shallow part of a sieve, and fill the glasses with some of the liquor and the froth.
ALMOND CUSTARD. Blanch and beat four ounces of almonds fine, with a spoonful of water. Beat a pint of cream with two spoonfuls of rose-water, put them to the yolks of four eggs, and as much sugar as will make it tolerably sweet. Then add the almonds, stir it all over a slow fire till of a proper thickness, without boiling, and pour it into cups.
ALMOND JUMBLES. Rub half a pound of butter into a pound of flour, with half a pound of loaf sugar powdered, a quarter of a pound of almonds beat fine with rose-water, the yolks of two eggs, and two spoonfuls of cream. Make them all into a paste, roll it into any shape, and bake on tins. Ice them with a mixture of fine sugar, rose-water, and the white of an egg, beat up together, and lay the icing on with a feather, before the jumbles are put into the oven.
ALMOND PUDDINGS. Beat half a pound of sweet and a few bitter almonds with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg and sugar to taste. Butter some cups, half fill them, and bake the puddings. Serve with butter, wine, and sugar.—For baked almond puddings, beat a quarter of a pound of sweet and a few bitter almonds with a little wine, the yolks of six eggs, the peel of two lemons grated, six ounces of butter, nearly a quart of cream, and the juice of one lemon. When well mixed, bake it half an hour, with paste round the dish, and serve it with pudding sauce. Small almond puddings are made of eight ounces of almonds, and a few bitter ones, pounded with a spoonful of water. Then mix four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy. Mix it together well, and bake in little cups buttered.
ALMONDS BURNT. Add three quarters of a pound of loaf sugar to a pound of almonds, picked and cleaned, and a few spoonfuls of water. Set them on the fire, keep them stirring till the sugar is candied, and they are done.
ALMONDS ICED. Make an iceing similar to that for twelfth-night cakes, with fine sifted loaf sugar, orange-flower water, and whisked white of eggs. Having blanched the almonds, roll them well in this iceing, and dry them in a cool oven.
AMBER PUDDING. Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered. Melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over as you would a pie, and bake it in a slow oven. This makes a fine pudding as good cold as hot.
AMERICAN CAKES, though but little known in this country, form an article of some importance in domestic economy: they are cheap, easily made, and very nutritious. Mix a quarter of a pound of butter with a pound of flour; then, having dissolved and well stirred a quarter of a pound of sugar in half a pint of milk, and made a solution of about half a tea-spoonful of crystal of soda, salt of tartar, or any other purified potash, in half a tea-cupful of cold water, pour them also among the flour; work up the paste to a good consistence, roll it out, and form it into cakes or biscuits. The lightness of these cakes depending much on the expedition with which they are baked, they should be set in a brisk oven.