Whisk up half a dozen eggs with three table-spoonfuls of rose water; add to it a pound of sifted sugar, a dessert-spoonful of powdered cinnamon, and a sufficient quantity of flour to make it into a paste; roll it out- thin, and cut it into whatever forms your fancy may dictate, place them on paper, and bake them. When done, remove them from the paper. Keep them dry.
Bruise four drachms of cinnamon, dilute it with a little clarified sugar, or sirup of mallows; boil two pounds of sugar to petit casse, throw in the cinnamon, stir it well, and then take it from the fire, and. when the sugar begins to whiten, pour the conserve into cases or moulds, and dry it as usual.
Soak a quarter of a pound of the best cinnamon in sticks, for twelve hours in water to soften it; at the end of that time, cut it into slips, lay them on a sieve in a warm place for some days. When quite nard and dry, boil some fine sugar to the degree grandperle; have ready a quantity of fine powder, and proceed in the same manner as in doing Almond Dragees, until the cinnamon slicks are of the proper thickness; those which are to be twisted or curled, should not be so thick as the others. Be equally particular in removing the sugar, that cakes on the bottom of the pan, as in making Almond Dragees.
Infuse a quarter of a pound of gum-dragon, in as much water as will cover it; the next day put the infusion into a mortar, and stir it well with a pestle, and the longer it is stirred the whiter it becomes; in rather more than a quarter of an hour, add to it the caked sugar which was removed from the preserving-pan, and which must be well pounded and sifted, also a pound of powder-sugar, a spoonful of cinnamon powder, and by degrees two or three pounds of flour; moisten the whole occasionally with water; when the paste is of a proper consistence, place it on the slab or pasteboard, knead it well for a short time, roll it out in sheets, not thicker than the eighth of an inch, and then cut it into slips of the same size as the cinnamon (see above,) put them on paper or a sieve in a warm place for some days. Then boil some common sugar to perle, and sugar the slips of paste as above directed; instead of the fine powder, flour is sufficient, until the last two layers, when the powder may be used to give them whiteness. When of the requisite size, lay them on sieves to dry. In a few days there may be curled, and colored, which is done in the same manner as coriander seeds. Observe, fine sugared cinnamon is always white.
This is made by infusing oil of cinnamon in highly rectified spirits of wine, in the proportion of half a drachm of the former to an ounce of the latter.
Dissolve half an ounce of gum-dragon in a glass of water, and strain it through a lawn sieve into a mortar, and add to it a tea-spoonful of powdered cinnamon, and a sufficient quantity of sifted sugar to make the paste of a proper consistence; form into such figures as you may fancy, and dry them in a stove. Keep them in a dry place.
Take a pound of marchpane paste, and dilute it with as many whites of eggs as will make it spread easily with a knife; add to this, a spoonful or two of prepared bole-am~ maniac, which will give it a fine red tinge, and half an ounce of cinnamon-powder. When all these ingredients are well mixed, cut some wafer-paper into such forms as you may think proper, and lay on them the paste about the thickness of the eighth of an inch; place them on paper, and bake them in a moderate oven. When done, they may be finished in the following manner: - Boil some sugar in orange-flower water, to la plume, and as you take the sweetmeats from the oven; dip a hair-pencil into the sirup, and brush them over; this dries almost immediately, and considerably improves the look of them.
Pound and sift six ounces of sugar, and put it with an equal quantity of melted fresh butler, the same of flour, half an ounce of powdered cinnamon, and a small egg; stir these up in an earthenware vessel, with a sufficient quantity of milk to make it into a thin, but not too clear, paste. Make an iron plate quite hot, rub it well with butler, then lay on it a spoonful of the paste; fry it, and when brown on both sides, roll it, still over the hot iron, round a small stick; do this until all the paste is used.
Take a quarter of a pound of cinnamon, two drachms of mace, and one ounce of stick-liquorice; bruise them well, and then put them into three quarts of the best brandy; let the infusion stand for some days before you distil it; dissolve four pounds of sugar in three pints and a half of water; mix this sirup with the liqueur, and then strain them. This is sometimes called Oil of Cinnamon.