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

37. ENGLISH MACAROONS.

One pound of sweet almonds, 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of two lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps, they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.

38. FANCY BISCUITS.

Take 1 pound of almonds, 1 pound of sugar, and some orange flower water. Pound the almonds very fine, and sprinkle them with orange flower water; when they are perfectly smooth to the touch, put them in a small pan, with flour sifted through a silk sieve; put the pan on a slow fire, and dry the paste till it does not stick to the fingers; move it well from the bottom to prevent its burning; then take it off, and roll it into small round fillets, to make knots, rings, &c., and cut it into various shapes; make an iceing of different colours, dip one side of them in it, and set them on wire gratings to drain. They may be varied by strewing over them coloured pistachios, or coloured almonds, according to fancy.

39. SPONGE BISCUITS.

Beat the yolks of 12 eggs for half an hour; then put in a pound and a half of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to strong froth, and whisk them well with the sugar and yolks, work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.

40. FINE CHEESECAKES.

Put a pint of warm cream into a saucepan over the fire, and when it is warm, add to it 5 quarts of new milk. Then put in some rennet, stir it, and when it is turned, put the curd into a linen cloth or bag. Let the whey drain from it, but do not squeeze it too much. Put it into a mortar, and pound it as fine as butter. Add ½ a pound of sweet almonds blanched, ½ a pound of macaroons, or Naples biscuit. Then add nine well beaten yolks of eggs, a grated nutmeg, a little rose or orange water, and ½ a pound of fine sugar. Mix all well together.

41. ALMOND CHEESECAKES.

Put 4 ounces of blanched sweet almonds into cold water, and beat them in a marble mortar or a wooden bowl, with some rose water. Put to it 4 ounces of sugar, and the yolks of four eggs beat fine. Work it till it becomes white and frothy, and then make a rich puff paste as follows: Take ½ a pound of flour, and a ¼ of a pound of butter; rub a little of the butter into the flour, mix it stiff with a little cold water, and then roll out the paste. Strew on a little flour and lay over it in thin bits 1-3d of the butter, throw a little more flour over the bottom, and do the like three different times. Put the paste into the tins, grate sugar over them, and bake them gently.