To make an Almond Cake.
To half a pound of almonds, allow half a pound of sugar, and the yolks of sixteen eggs; beat it up well, then put in three whole eggs, and mix in six ounces of flour.
N.B. It will require a slack oven.
To make a Ratafia Cake.
To a pound of sugar, allow three quarters of a pound of flour, and four ounces of bitter almonds pounded fine: mix it up with fourteen eggs, in the same manner as a savoy cake.
To make Anniseed Cakes.
To half a pound of sugar, allow a pound of flour, three whites of eggs, and half a pound of butter: mix all these ingredients together with a little cream, then put in two ounces of anniseeds, roll it very thin, and cut it into round cakes.
Cinnamon Drop Biscuits.
To a quarter of a pound of sweet almonds, allow half a pound of sugar: pound the almonds fine with whites of eggs, put in a little cinnamon essence, or a little cinnamon pounded fine; then drop them on paper in small drops, and bake them in a slow oven.
