pint of
spring-water; rub it through a tamis cloth or lawn sieve, till the
almonds are quite dry, which will reduce the quantity to about a quart:
have ready three pints of clarified sugar or water, and boil it to a
crack (which may be known by dipping your fingers into the sugar, and
then into cold water; and if you find the sugar to crack in moving your
finger, it has boiled enough); put in the almonds; boil it one minute,
and when cold put it into small bottles close corked; a table-spoonful
of which will be sufficient for a tumbler of water: shake the bottle
before using.

_Obs._--If the orgeat is for present use, the almonds may be pounded as
above, and mixed with one quart of water, one quart of milk, a pint of
capillaire or clarified sugar, rubbed through a tamis or fine sieve, and
put into decanters for use.

_Baked Pears._--(No. 82.)

Take twelve large baking pears; pare and cut them into halves, leaving
the stem about half an inch long; take out the core with the point of a
knife, and place them close together in a block-tin saucepan, the inside
of which is quite bright, with the cover to fit quite close; put to them
the rind of a lemon cut thin, with half its juice, a small stick of
cinnamon, and twenty grains of allspice; cover them with spring-water,
and allow one pound of loaf-sugar to a pint and a half of water: cover
them up close, and bake them for six hours in a very slow oven: they
will be quite tender, and of a bright colour.

_Obs._--Prepared cochineal is generally used for colouring the pears;
but if the above is strictly attended to, it will be found to answer
best.

_To dry Apples._--(No. 83.)

Take biffins, or orange or lemon-pippins; the former are the best;
choose the clearest rinds, and without any blemishes; lay them on clean
straw on a baking-wire; cover them well with more straw; set them into a
slow oven; let them remain for four or five hours; draw them out and rub
them in your hands, and press them very gently, otherwise you will burst
the skins; return them into the oven for about an hour; press them
again; when cold, if they look dry, rub them over with a little
clarified sugar.

_Obs._--By being put into the oven four or five times, pressing them
between each time, they may be brought as flat, and eat as well, as the
dried biffins from Norfolk.

_Icing, for Twelfth or Bride Cake._--(No. 84.)

Take one pound of double-refined sugar, pounded and sifted through a
law