d papers, and bake it.

_Ratafia Biscuits._

Blanch two ounces of bitter almonds in cold water, and beat them
extremely fine with orange-flower water and rose-water. Put in by
degrees the whites of five eggs, first beaten to a light froth. Beat it
extremely well; then mix it up with fine sifted sugar to a light paste,
and lay the biscuits on tin plates with wafer paper. Make the paste so
light that you may take it up with a spoon. Lay it in cakes, and bake
them in a rather brisk oven. If you make them with sweet almonds only,
they are almond puffs or cakes.

_Table Biscuits._

Flour, milk, and sugar, well mixed together. Shape the biscuits with the
top of a glass, and bake them on a tin.

_Blancmange._ No. 1.

To one pint of calves' foot or hartshorn jelly add four ounces of
almonds blanched and beaten very fine with rose and orange-flower water;
let half an ounce of the almonds be bitter, but apricot kernels are
better. Put the almonds and jelly, mixed by degrees, into a skillet,
with as much sugar as will sweeten it to your taste. Give it two or
three boils; then take it up and strain it into a bowl; add to it some
thick cream: give it a boil after the cream is in, and keep it stirred
while on the fire. When strained, put it into moulds.

_Blancmange._ No. 2.

Boil three ounces of isinglass in a quart of water till it is reduced to
a pint; strain it through a sieve, and let it stand till cold. Take off
what has settled at the bottom: then take a pint of cream, two ounces of
almonds, and a few bitter ones; sweeten to your taste. Boil all together
over the fire, and pour it into your moulds. A laurel leaf improves it
greatly.

_Blancmange._ No. 3.

Take an ounce of isinglass dissolved over the fire in a quarter of a
pint of water, strain it into a pint of new milk; boil it, and strain
again; sweeten to your taste. Add a spoonful of orange-flower water and
one of mountain. Stir it till it is nearly cold, and put it into moulds.
Beat a few bitter almonds in it.

_Blancmange._ No. 4.

Into two quarts of milk put an ounce of isinglass, an ounce of sugar,
half the peel of a lemon, and a bit of cinnamon. Keep stirring till it
boils.

_Dutch Blancmange._

Steep an ounce of the best isinglass two hours in a pint of boiling
water. Take a pint of white wine, the yolks of eight eggs well beaten,
the juice of four lemons and one Seville orange, and the peel of one
lemon; mix them together, and sweete