Grillage Almond

Blanch half a pound of almonds, cut them into four or five slips, lengthways, pralinez them with three-eighths of a pound of sugar, sand them when they begin to crackle; then put them on the fire again till they are well mixed together and form a mass, which put on wafer-paper lightly oiled, lay it flat, strew over it cinnamon, sugar, plain or white nonpareils, and then cut it in pieces.

Almond Knots

Take two pounds of almonds, and blanch them in hot water; beat them in a mortar, to a very fine paste, with rose water, be careful to keep them from oiling. Take a pound of double-refined sugar, sifted through a lawn sieve, leave out some to make up the knots, put the rest in a pan upon the fire, till it is scalding hot, at the same time have the almonds scalding hot in another pan; then mix them together with the whites of three eggs beaten to froth, and let it stand until it is cold; then roil it with some of the sugar left out for that purpose, and lay them in platters of paper They will not roll into shape, therefore lay them as well as may be, and bake them in a slow oven.

Almond Milk

Take six ounces of sweet almonds, and a pint of milk, four drachms of orange-flower water, and five ounces of sugar. Blanch and pound the almonds to a very smooth paste, moistening them occasionally with a few drops of milk; when your paste crumbles, put it in the milk and mix them well, and boil it till reduced to half, then let it boil up once more; let it cool and serve.

Almond Mirlitons

Blanch an ounce of sweet, and the same of bitter almonds, and dry them in an oven; when cold, pound them with a little white of egg to prevent their oiling; then put them into an earthen pan with two ounces of bitter macaroons, five ounces of powder-sugar, four whole eggs, and a grain of salt; when these are well mixed together, add two ounces of butter, lukewarm. Make a proper quantity of puff paste, roll it out thin, and cut it into thirty round pieces about two inches and three-quarters in diameter, and put each of these into a tartlet mould buttered; put the mirli-tons on this, and when all are equally full, cover them with powder sugar sifted over them through a tammy; as soon as that is dissolved strew more (but not such fine) powder sugar over, and bake them in a moderate oven. Serve either hot or cold.

Almond Monceaux

Take half a pound of sweet almonds, cut them into thin slips (lengthways) and roast them on an iron until they are of a deep yellow color, inclining to brown; beat up the whites of six or eight eggs with a spoon in an earthen pan. Pour over the almonds a pound of sugar finely powdered, four ounces of candied orange peel, the same of candied lemon-peel, also cut into thin slips, half a spoonful of powdered cinnamon, and six or eight cloves pounded; mix these ingredients well in the pan, and place it on paper in little heaps of a pyramidal form, and bake them in a well-heated oven.