[PASTES.]
174. Paste of dried Almonds to cleanse the Skin.
Beat any quantity you please, of Sweet and Bitter Almonds in a marble mortar, and while beating, pour on them a little Vinegar in a small stream to prevent their turning oily: then add two drachms of Storax in fine powder, two ounces of White Honey, and two Yolks of Eggs boiled hard; mix the whole into a paste.
Blanch in warm water any quantity of Bitter Almonds, leave them to grow dry, and then beat them in a marble mortar with a little Milk, to form them into a paste. To prevent their turning oily, afterwards add the Crumb of a light White Loaf soaked in Milk. Beat it with the Almonds till they are incorporated into an uniform mass; then put the whole into a kettle, with some fresh Milk, and let them simmer over a gentle fire; keeping the composition stirring, till it is boiled into a soft paste.
Take Sweet Almonds, half a pound; White Wine Vinegar, Brandy, and Spring Water, of each two quarts; two ounces of Crumb of Bread, and the Yolks of two Eggs. Blanch and beat the Almonds, moistening them with the Vinegar; add the Crumb of Bread soaked in the Brandy, and mix it with the Almonds and Yolks of Egg, by repeated Trituration. Then pour in the Water, and simmer the whole over a slow fire, keeping the composition continually stirring, till it has acquired a proper consistence.
Take Bitter and Sweet Almonds blanched, of each two ounces; Pine-nuts, and the four Cold Seeds, of each an ounce; beat the whole together in a marble mortar with the Yolks of two Eggs, and the Crumb of a small Wheaten Loaf. Moisten the mass with White Wine Vinegar, put it into a deep pan, simmer it over a slow fire, and when the paste ceases sticking to the pan, it is sufficiently boiled.