thickness, without boiling, and pour it into
cups.

ALMOND JUMBLES. Rub half a pound of butter into a pound of flour, with
half a pound of loaf sugar powdered, a quarter of a pound of almonds
beat fine with rose-water, the yolks of two eggs, and two spoonfuls of
cream. Make them all into a paste, roll it into any shape, and bake on
tins. Ice them with a mixture of fine sugar, rose-water, and the white
of an egg, beat up together, and lay the icing on with a feather, before
the jumbles are put into the oven.

ALMOND PUDDINGS. Beat half a pound of sweet and a few bitter almonds
with a spoonful of water; then mix four ounces of butter, four eggs, two
spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg
and sugar to taste. Butter some cups, half fill them, and bake the
puddings. Serve with butter, wine, and sugar.--For baked almond
puddings, beat a quarter of a pound of sweet and a few bitter almonds
with a little wine, the yolks of six eggs, the peel of two lemons
grated, six ounces of butter, nearly a quart of cream, and the juice of
one lemon. When well mixed, bake it half an hour, with paste round the
dish, and serve it with pudding sauce. Small almond puddings are made of
eight ounces of almonds, and a few bitter ones, pounded with a spoonful
of water. Then mix four ounces of butter warmed, four yolks and two
whites of eggs, sugar to taste, two spoonfuls of cream, and one of
brandy. Mix it together well, and bake in little cups buttered.

ALMONDS BURNT. Add three quarters of a pound of loaf sugar to a pound of
almonds, picked and cleaned, and a few spoonfuls of water. Set them on
the fire, keep them stirring till the sugar is candied, and they are
done.

ALMONDS ICED. Make an iceing similar to that for twelfth-night cakes,
with fine sifted loaf sugar, orange-flower water, and whisked white of
eggs. Having blanched the almonds, roll them well in this iceing, and
dry them in a cool oven.

AMBER PUDDING. Put a pound of butter into a saucepan, with three
quarters of a pound of loaf sugar finely powdered. Melt the butter, and
mix well with it; then add the yolks of fifteen eggs well beaten, and as
much fresh candied orange as will add colour and flavour to it, being
first beaten to a fine paste. Line the dish with paste for turning out;
and when filled with the above, lay a crust over as you would a pie, and
bake it in a slow oven. This makes a fine pudding as good cold as hot.

AMERIC