together, two spoonfuls of each. The cake must be baked in a tin pan;
flour the pan before you put the cake into it. To try if it is done
enough, thrust a straw through it, and if the cake sticks to the straw
it is not baked enough; let it remain till the straw comes out clean.

_Another._

Take twelve eggs, leaving out half the whites; beat the yolks by
themselves till they look white; put to them by degrees one pound of
fine sifted sugar; put in, by a spoonful at a time, three quarters of a
pound of fine flour, well dried and sifted, with the whites of the eggs
well beaten, and continue this till all the flour and the whites are in.
Then beat very fine half a pound of fine almonds, with sack and brandy,
to prevent their oiling; stir them into the cake. Bake it three quarters
of an hour. Ratafia cake is made in the same manner, only keep out two
ounces of the almonds, and put in their stead two of apricot kernels; if
you have none, use bitter almonds.

_Almond Cakes._

Take one pound of almonds, blanch them; then take one pound of
double-refined sugar, beaten very small; crack the almonds, one by one,
upon the tops; put them into the sugar; mix them, and then beat them
well together till they will work like paste. Make them into round
cakes; take double-refined sugar, pounded and sifted, beat together with
the white of an egg, and, when the cakes are hardened in the oven, take
them out, and cover one side with sugar with a feather; then put them
into the oven again, and, when one side is hardened, take them out and
do the same on the other side. Set them in again to harden, and
afterwards lay them up for use.

_Clear Almond Cakes._

Take the small sort of almonds; steep them in cold water till they will
blanch, and as you blanch them throw them into water. Wipe them dry, and
beat them in a stone mortar, with a little rose-water, and as much
double-refined sugar, sifted, as will make them into clear paste. Roll
them into any size you please; then dry them in an oven after bread has
been drawn, so that they may be dry on both sides; when they are cold,
make a candy of sugar; wet it a little with rose-water; set it on the
fire; stir it till it boils, then take it off, and let it cool a little.
With a feather spread it over the cakes on one side; lay them upon
papers on a table; take the lid of a baking-pan, put some coals on it,
and set it over the cakes to raise the candy quickly. When they are
cold, turn t