to time with a little
fine sugar. Then beat them a quarter of an hour with an ounce of flour,
the yolks of three eggs, and four ounces of fine sugar, adding
afterward the whites of four eggs whipped to a froth. Prepare some paper
moulds like boxes, about the length of two fingers square; butter them
within, and put in the biscuits, throwing over them equal quantities of
flour and powdered sugar. Bake them in a cool oven; and when of a good
colour, take them out of the papers. Bitter almond biscuits are made in
the same manner, except with this difference; that to every two ounces
of bitter almonds must be added an ounce of sweet almonds.

ALMOND CHEESECAKES. Blanch and pound four ounces of almonds, and a few
bitter ones, with a spoonful of water. Add four ounces of pounded sugar,
a spoonful of cream, and the whites of two eggs well beaten. Mix all as
quick as possible, put it into very small pattipans, and bake in a
tolerable warm oven, under twenty minutes. Or blanch and pound four
ounces of almonds, with a little orange-flower or rose-water; then stir
in the yolks of six and the whites of three eggs well beaten, five
ounces of butter warmed, the peel of a lemon grated, and a little of the
juice, sweetened with fine moist sugar. When well mixed, bake in a
delicate paste, in small pans. Another way is, to press the whey from as
much curd as will make two dozen small cheesecakes. Then put the curd on
the back of a sieve, and with half an ounce of butter rub it through
with the back of a spoon; put to it six yolks and three whites of eggs,
and a few bitter almonds pounded, with as much sugar as will sweeten the
curd. Mix with it the grated rind of a lemon, and a glass of brandy; put
a puff-paste into the pans, and ten minutes will bake them.

ALMOND CREAM. Beat in a mortar four ounces of sweet almonds, and a few
bitter ones, with a tea-spoonful of water to prevent oiling, both having
first been blanched. Put the paste to a quart of cream, and add the
juice of three lemons sweetened; beat it with a whisk to a froth, which
take off on the shallow part of a sieve, and fill the glasses with some
of the liquor and the froth.

ALMOND CUSTARD. Blanch and beat four ounces of almonds fine, with a
spoonful of water. Beat a pint of cream with two spoonfuls of
rose-water, put them to the yolks of four eggs, and as much sugar as
will make it tolerably sweet. Then add the almonds, stir it all over a
slow fire till of a proper