either for noon or night.

272. _To make_ RATIFIE DROPS.

Take half a pound of the best jordan almonds, and four ounces of bitter
almonds, blanch and set them before the fire to dry, beat them in a
marble mortar with a little white of an egg, then put to the half a
pound of powder sugar, and beat them altogether to a pretty stiff
paste; you may beat your white of egg very well before you put it in,
so take it out, roll it with your hand upon a board with a little
sugar, then cut them in pieces, and lie them on sheets of tin or on
paper, at an equal distance, that they don't touch one another, and set
them in a slow oven to bake.

273. _To fry_ ARTICHOKE BOTTOMS.

Take artichoke bottoms when they are at the full growth, and boil them
as you would do for eating, pull off the leaves, and take out the
choke, cut off the stalks as close as you can from the bottom; take two
or three eggs, beat them very well, so dip your artichokes in them, and
strow over them a little pepper and salt; fry them in butter, some
whole and some in halves; serve them up with a little butter in a china
cup, set it in the middle of your dish, lie your artichokes round, and
serve them up.

They are proper for a side dish either noon or night.

274. _To fricassy_ ARTICHOKES.

Take artichokes, and order them the same way as you did for frying,
have ready in a stew-pan a few morels and truffles, stewed in brown
gravy, so put in your artichokes, and give them a shake altogether in
your stew-pan, and serve them up hot, with sippets round them.

275. _To dry_ ARTICHOKE BOTTOMS.

Take the largest artichokes you can get, when they are at their full
growth, boil them as you would do for eating, pull off the leaves and
take out the choke; cut off the stalk as close as you can, lie them on
a tin dripping-pan, or an earthen dish, set them in a slow oven, for if
your oven be too hot it will brown them; you may dry them before the
fire if you have conveniency; when they are dry put them in paper bags,
and keep them for use.

276. _To stew_ APPLES.

Take a pound of double refin'd sugar, with a pint of water, boil and
skim it, and put into it a pound of the largest and clearest pippens,
pared and cut in halves; if little, let them be whole; core them and
boil them with a continual froth, till they be as tender and clear as
you would have them, put in the juice of two lemons, but first take out
the apples, a little peel cut like threads, boil