h all sorts of
meat or fish that are done white.

_Another._

Take some cream, a very little shalot, and a little salt; when warmed
upon the fire add a piece of butter rolled in flour; stir it gently one
way, and make it the consistency of cream. This sauce is excellent for
celery, chickens, veal, &c.

_White Wine sweet Sauce._

Break a stick of cinnamon, and set it over the fire in a saucepan, with
enough water to cover it; boil it up two or three times; add a quarter
of a pint of wine and about two spoonfuls of powdered sugar, and break
in two bay-leaves; boil all these together; strain off the liquor
through a sieve; put it in a sauceboat or terrine, and serve up.

CONFECTIONARY.

_Almacks._

Take plums, or apricots, baking pears, and apples, of each a pound;
slice the pears and apples, and open the plums; put them in layers in an
earthen mug, and set it in a slow oven. When the fruit is soft, squeeze
it through a colander; add a pound of sugar; place it on the fire, and
let it simmer, till it will leave the pan clear. Then put it into an
earthen mould to cut out for use, or drop it on a plate, and let it
stand till it is so dry that paper will not stick to it, then put it by
for use. You must stir it all the time it is on the fire, or it will
burn.

_Almond Butter._

Put half a pound of blanched almonds, finely beaten, into a quart of
cream and a pint of milk mixed well together. Strain off the almonds,
and set the cream over the fire to boil. Take the yolks of twelve eggs
and three whites well beaten; let it remain over the fire; keep stirring
till it begins to curdle. Put it into a cloth strainer and tie it up,
letting it stand till the thin has drained off. When cold, break it with
a spoon, and sweeten with sifted sugar.

_Almond Cheesecakes._

Take a quarter of a pound of Jordan almonds and twelve or fourteen
apricot or peach kernels; blanch them all in cold water, and beat them
very fine with rose-water and a little sack. Add a quarter of a pound of
fine powder sugar, by degrees, and beat them very light: then put a
quarter of a pound of the best butter just melted, with two or three
spoonfuls of sweet thick cream; beat them well again. Then, add four
eggs, leaving out the whites, beaten as light as possible. When you have
just done beating, put a little grated nutmeg. Bake them in a nice
short crust; and, when they are just going into the oven, grate over
them a little fine suga