Almonds, slice them thin the long Way, lay
them in Rose-Water all Night; then drain them from the Water, and
set them by the Fire, stirring them 'till they are a little dry and
very hot; then put to them fine Sugar sifted, enough to hang about
them. (They must not be so wet as to make the Sugar like Paste; nor
so dry, but that the Sugar may hang together.) Then lay them in
Lumps on Wafer-Paper, and set them on Papers in an Oven, after
Puffs, or any very cool Oven that Pies have been baked in.

_To make ORANGE or LEMMON-PUFFS._

Take a Pound of fine sifted Sugar, and grate the Outside Rind of two
large Oranges or Lemmons; put the Rind to the Sugar, and beat them
well together in a Mortar; grind it well with a Pestle, and make it
up to a stiff Paste with Gum-Dragon well steep'd; then beat the
Paste again, rowl or square it, and bake it in a cool Oven, on
Papers and Tin-Plates.

_To make ALMOND-PASTE, either BITTER or SWEET: The BITTER are
RATAFEA._

Blanch and beat a Pound of Almonds; put in just Rose-Water enough to
keep them from Oiling; then take a Pound of fine Sugar, and boil it
to a Candy; and when it is almost at a Candy Height, put in the
Almonds; stir them over a cool Fire 'till it is a very dry stiff
Paste, and almost cold, and set it by 'till it is quite cold; then
beat it well in a Mortar, and put to it a Pound and a Half of fine
sifted Sugar; rub it very well together, and make it up with a
Spoonful of well-steep'd Gum-Dragon and Whites of Eggs, whip'd to a
Froth; then squirt it, and bake it in a cool Oven; put into the
Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter:
If you don't make the first Paste stiff, they will run about the
Oven. Bake them on Papers and Tin-Plates.

_To make LITTLE ROUND RATAFEA-PUFFS._

Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff,
and a Pound and a Half of sifted Sugar; make it up to a stiff Paste
with White of Eggs whip'd to a Froth; beat it well in a Mortar, and
make it up in little Loaves; then bake them in a very cool Oven, on
Paper and Tin-Plates.

_To make BROWN-WAFERS._

Take half a Pint of Milk and half a Pint of Cream, and put to it
half a Pound of brown Sugar; melt and strain it thro' a Sieve; take
as much fine Flower as will make one half of the Milk and Cream very
stiff, then put in the other Half; stir it all the while, that it
may not be in Lumps; then put in two Eggs well beaten, a little
Sack, some Mace shred