21. A very good White or Almond Soop.
Take veal, fowl, or any white meat, boiled down with a little mace, (or other spice to your taste) let these boil to mash, then strain off the gravy; take some of the white fleshy part of the meat and rub it thro' a cullender; have ready two ounces of almonds beat fine, rub these thro' the cullender, then put all into the gravy, set it on the fire to thicken a little, and stir in it two or three spoonfuls of cream, and a little butter work'd in flour; then have ready a French roll crisp'd for the middle, and slips of bread cut long like Savoy biskets. Serve it up hot.
22. ALMOND PUDDING.
Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins.
23. ALMOND PUDDING another Way.
Boil a quart of cream, when cold, mix in the whites of seven eggs well beat; blanch five ounces of almonds, beat them with rose or orange-flower water, mix in the eggs and cream; sweeten it to your taste with fine powder sugar, then mix in a little citron or orange, put a thin paste at the bottom, and a thicker round the edge of the dish. Bake in a slow oven.—Sauce. Wine and sugar.
24. Almond Cheesecakes another Way.
Six ounces of almonds, blanch'd and beat with rose-water; six ounces of butter beat to cream; half a pound of fine sugar; six eggs well beat, and a little mace. Bake these in little tins, in cold butter paste.
25. A LEMON PUDDING another Way.
Take a quarter of a pound of almonds, three quarters of a pound of sugar, beat and searc'd, half a pound of butter; beat the almonds with a little rose-water, grate the rinds of two lemons, beat eleven eggs, leave out two whites, melt the butter an stir it in; when the oven is ready mix all these well together, with the juice of one or two lemons to your taste; put a thin paste at the bottom, and a thicker round the edge of the dish.