[ To make Almond-Loaves.]
Beat a Pound of Almonds very fine, mix them well with three Quarters of a Pound of sifted Sugar, set them over the Fire, keep them stirring ’till they are stiff, and put in the Rind of a Lemmon grated; make them up in little Loaves, shake them very well in the Whites of Eggs beat to a very stiff Froth, that the Egg may hang about them; then put them in a Pan with about a Pound of fine sifted Sugar, shake them ’till they are well cover’d with the Sugar; divide them if they stick together, and add more Sugar, ’till they begin to be smooth, and dry; and when you put them on Papers to bake, shake them in a Pan that is just wet with White of Eggs, to make them have a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.
[ To make Chocolate-Puffs.]
Take a Pound of fine sifted Sugar, and three Ounces of Chocolate grated, and sifted thro’ an Hair Sieve; make it up to a Paste with White of Eggs whip’d to a Froth; then beat it well in a Mortar, and make it up in Loaves, or any Fashion you please. Bake it in a cool Oven, on Papers and Tin-Plates.
[ To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter, and half Sweet-Almonds.]
Take a Pound of Kernels or Almonds beat very fine with Rose-Water; take a Pound of sifted Sugar and the Whites of five Eggs beat to a Froth, mix them well together, and set them on a slow Fire; keep them stirring, ’till they begin to be stiff; when they are quite cold, make them in little round Drops: Bake them after the long Biscuit, on Paper and Tin-Plates.
[ To make all Sorts of Sugar-Puffs.]
Take very fine beaten Sugar, sifted thro’ a Lawn Sieve, make it up into a Paste, with Gum-Dragon very well steep’d in Rose-Water, or Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue, Yellow with steep’d Gamboodge put into Gum, and Yellow and Blue will make Green: Bake them after all other Puffs. Sugar the Papers well before you squirt the Puffs on Papers and Tin-Plates.