Blanch two ounces of bitter almonds in cold water, and beat them extremely fine with orange-flower water and rose-water. Put in by degrees the whites of five eggs, first beaten to a light froth. Beat it extremely well; then mix it up with fine sifted sugar to a light paste, and lay the biscuits on tin plates with wafer paper. Make the paste so light that you may take it up with a spoon. Lay it in cakes, and bake them in a rather brisk oven. If you make them with sweet almonds only, they are almond puffs or cakes.
Table Biscuits.
Flour, milk, and sugar, well mixed together. Shape the biscuits with the top of a glass, and bake them on a tin.
Blancmange. No. 1.
To one pint of calves’ foot or hartshorn jelly add four ounces of almonds blanched and beaten very fine with rose and orange-flower water; let half an ounce of the almonds be bitter, but apricot kernels are better. Put the almonds and jelly, mixed by degrees, into a skillet, with as much sugar as will sweeten it to your taste. Give it two or three boils; then take it up and strain it into a bowl; add to it some thick cream: give it a boil after the cream is in, and keep it stirred while on the fire. When strained, put it into moulds.
Blancmange. No. 2.
Boil three ounces of isinglass in a quart of water till it is reduced to a pint; strain it through a sieve, and let it stand till cold. Take off what has settled at the bottom: then take a pint of cream, two ounces of almonds, and a few bitter ones; sweeten to your taste. Boil all together over the fire, and pour it into your moulds. A laurel leaf improves it greatly.
Blancmange. No. 3.
Take an ounce of isinglass dissolved over the fire in a quarter of a pint of water, strain it into a pint of new milk; boil it, and strain again; sweeten to your taste. Add a spoonful of orange-flower water and one of mountain. Stir it till it is nearly cold, and put it into moulds. Beat a few bitter almonds in it.