The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

32. ALMOND TARTS.

Blanch and beat fine some almonds, with a little white wine and some sugar, (a pound of sugar to a pound of almonds,) grated bread, nutmeg, cream, and the juice of spinach, to colour the almonds. Bake it in a gentle oven, and when done, thicken with candied orange peel or citron.

33. GREEN ALMOND TARTS.

Pull the almonds from the tree before they shell, scrape off the down, and put them into a pan with cold spring water; then put them into a skillet with more spring water; set it on a slow fire, and let it remain till it simmers. Change the water twice, and let them remain in the last till tender, then take them out and dry them well in a cloth. Make a syrup with double refined sugar, put them into it and let them simmer: do the same the next day, put them into a stone jar, and cover them very close, for if the least air comes to them they will turn black; the yellower they are before they are taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the lid, and bake them in a moderate oven.

34. ORANGE OR LEMON PIE.

Rub six oranges or lemons with salt, and put them into water, with a handful of salt, for two days. Put every day fresh water without salt, for a fortnight. Boil them tender, cut them into half quarters, cornerways, quite thin: boil six pippins, pared, cored, and quartered, in a pint of water till they break, then put the liquor to the oranges or lemons, with half the pulp of the pippins well broken, and a pound of sugar; boil them a quarter of an hour, then put them into a pot and squeeze in two spoonsful of the juice of either orange or lemon, according to the kind of tart; put puff paste, very thin, into shallow patty-pans. Take a brush, and rub them over with melted butter, sift double refined sugar over them, which will form a pretty iceing, and bake them.

35. ORANGE TARTS.

Grate a little of the outside of a Seville orange, squeeze the juice into a dish, put the peel into water, and change it often for four days, then put into a saucepan of boiling water on the fire; change the water twice to take out the bitterness, and when tender, wipe and beat them fine in a mortar; boil their weight in double refined sugar into a syrup, and skim it, then put in the pulp and boil all together till clear; when cold put it into the tarts, and squeeze in the juice, and bake them in a quick oven. Conserve of orange makes good tarts.

36. ORANGE PUFFS.

Pare off the rinds from Seville oranges, then rub them with salt, let them lie twenty-four hours in water, boil them in four changes of water, make the first salt, drain and beat them to a pulp; bruise in the pieces of all that are pared, make it very sweet with loaf sugar, and boil it till thick; let it stand till cold, and then put it into the paste.