[ To make Bean’d-Bread.]
Blanch half a Pound of Almonds, slice them thin the long Way, lay them in Rose-Water all Night; then drain them from the Water, and set them by the Fire, stirring them ’till they are a little dry and very hot; then put to them fine Sugar sifted, enough to hang about them. (They must not be so wet as to make the Sugar like Paste; nor so dry, but that the Sugar may hang together.) Then lay them in Lumps on Wafer-Paper, and set them on Papers in an Oven, after Puffs, or any very cool Oven that Pies have been baked in.
[ To make Orange or Lemmon-Puffs.]
Take a Pound of fine sifted Sugar, and grate the Outside Rind of two large Oranges or Lemmons; put the Rind to the Sugar, and beat them well together in a Mortar; grind it well with a Pestle, and make it up to a stiff Paste with Gum-Dragon well steep’d; then beat the Paste again, rowl or square it, and bake it in a cool Oven, on Papers and Tin-Plates.
[ To make Almond-Paste, either Bitter or Sweet: The Bitter are Ratafea.]
Blanch and beat a Pound of Almonds; put in just Rose-Water enough to keep them from Oiling; then take a Pound of fine Sugar, and boil it to a Candy; and when it is almost at a Candy Height, put in the Almonds; stir them over a cool Fire ’till it is a very dry stiff Paste, and almost cold, and set it by ’till it is quite cold; then beat it well in a Mortar, and put to it a Pound and a Half of fine sifted Sugar; rub it very well together, and make it up with a Spoonful of well-steep’d Gum-Dragon and Whites of Eggs, whip’d to a Froth; then squirt it, and bake it in a cool Oven; put into the Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter: If you don’t make the first Paste stiff, they will run about the Oven. Bake them on Papers and Tin-Plates.
[ To make Little Round Ratafea-Puffs.]
Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff, and a Pound and a Half of sifted Sugar; make it up to a stiff Paste with White of Eggs whip’d to a Froth; beat it well in a Mortar, and make it up in little Loaves; then bake them in a very cool Oven, on Paper and Tin-Plates.
[ To make Brown-Wafers.]
Take half a Pint of Milk and half a Pint of Cream, and put to it half a Pound of brown Sugar; melt and strain it thro’ a Sieve; take as much fine Flower as will make one half of the Milk and Cream very stiff, then put in the other Half; stir it all the while, that it may not be in Lumps; then put in two Eggs well beaten, a little Sack, some Mace shred fine, two or three Cloves beaten: Bake in Irons.