fine, two or three Cloves beaten: Bake in
Irons.

_To make ALMOND-LOAVES._

Beat a Pound of Almonds very fine, mix them well with three Quarters
of a Pound of sifted Sugar, set them over the Fire, keep them
stirring 'till they are stiff, and put in the Rind of a Lemmon
grated; make them up in little Loaves, shake them very well in the
Whites of Eggs beat to a very stiff Froth, that the Egg may hang
about them; then put them in a Pan with about a Pound of fine sifted
Sugar, shake them 'till they are well cover'd with the Sugar; divide
them if they stick together, and add more Sugar, 'till they begin to
be smooth, and dry; and when you put them on Papers to bake, shake
them in a Pan that is just wet with White of Eggs, to make them have
a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.

_To make CHOCOLATE-PUFFS._

Take a Pound of fine sifted Sugar, and three Ounces of Chocolate
grated, and sifted thro' an Hair Sieve; make it up to a Paste with
White of Eggs whip'd to a Froth; then beat it well in a Mortar, and
make it up in Loaves, or any Fashion you please. Bake it in a cool
Oven, on Papers and Tin-Plates.

_To make RATAFEA-DROPS, either of APRICOCK-KERNELS, or half BITTER,
and half SWEET-ALMONDS._

Take a Pound of Kernels or Almonds beat very fine with Rose-Water;
take a Pound of sifted Sugar and the Whites of five Eggs beat to a
Froth, mix them well together, and set them on a slow Fire; keep
them stirring, 'till they begin to be stiff; when they are quite
cold, make them in little round Drops: Bake them after the long
Biscuit, on Paper and Tin-Plates.

_To make all Sorts of SUGAR-PUFFS._

Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up
into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or
Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in
a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue,
Yellow with steep'd Gamboodge put into Gum, and Yellow and Blue will
make Green: Bake them after all other Puffs. Sugar the Papers well
before you squirt the Puffs on Papers and Tin-Plates.

_To make ALMOND-PASTE._

Lay a Pound of Almonds all Night in Water, and warm some Water the
next Day to make them blanch, and then beat them very fine with
Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of
fine Sugar; wet it with Water, boil it to a Candy Height, and then
put to your Almonds three Spoonfuls of Rose-Water, mix it, and