100. ORGEAT PASTE.
Blanch and pound three quarters of a pound of sweet, and a quarter of a pound of bitter almonds; pound them in a mortar, and wet them sufficiently with orange flower water, that they may not oil. When they are pounded fine, add three quarters of a pound of fine powdered sugar to them, and mix the whole in a stiff paste, which put into pots for use. It will keep six months; when wanted to be used, take a piece about the size of an egg, and mix it with half a pint of water, and squeeze it through a napkin.
101. PATE DE GUIMAUVE.
Take of decoction of marshmallow roots, 4 oz.
water, 1 gallon.
Boil 4 pints and strain: then add gum arabic, half a pound, refined sugar, 2 lbs. Evaporate to an extract, then take it from the fire, stir it quickly with the whites of twelve eggs, previously beaten to a froth: then add, while stirring, half an oz. of orange-flower water.
102. Another.
Take of very white gum arabic, and white sugar, each 2¼ lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey: beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white.
103. PATE DE JUJUBES.
Take of raisins stoned, 1 lb.
currants picked,
jujubes, opened, each 4 oz.
water, a sufficient quantity.
Boil; strain with expression, add sugar, 2½ lbs. gum arabic, 2½ lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it.