Blanch a pound of sweet almonds, and a few bitter; pound them in a mortar, with a little rose-water; add ten eggs, beaten very light, and sugar to the taste; a glass of brandy, and some lemon peel; bake in puff paste. You may take equal quantities of almonds and cocoa-nut.
TO PRESERVE LEMON PEEL.
Take out all the inside, and lay them in salt and water for two days; then wash them well; put them in fresh water; let them boil till tender; then take them up; throw off the water; and make a syrup with half their weight of sugar; put in the peel for twenty minutes; then take them up; and when the syrup is thick, pour over the peel; put them in jars, and cover tightly. This may be used as citron.
TO COOK CHEESE AND EGGS.
To half a pound of grated cheese, add the yolks of six eggs, and half a pound of butter; stir all together; add some cayenne pepper, and bake.
TO PICKLE CUCUMBERS.
Scald the cucumbers in brine; let them stand till cold; repeat this three times; then put them in jars, pouring on vinegar, with a small quantity of whisky in each jar; let them stand for three months; they will be hard and green.
TO MAKE MOLASSES CANDY.
Grease the saucepan with butter; then put in the molasses, with a little brown sugar; let it boil for half an hour, stirring it all the while; when it is brittle, it is done. If you like, add the kernels of any kind of nuts you prefer: just before taking up, pour into buttered tin pans, and set away to cool.