Pound very fine one pound "of Jordan, and one ounce of bitter, almonds, in a marble mortar, with half a gill of orange-flower water to keep them from oiling; then mix with, them one pint of rose and one pint of spring-water; rub it through a tain is cloth or lawn sieve, till the almonds are quite dry, which will reduce the quantity to about a quart: have ready three pints of clarified sugar or water, and boil it to a crack (which may be known by dipping your fingers into the sugar, and then into cold water; and if you find the sugar to crack in moving your finger, it has boiled enough.); put in the almonds; boil it one minute, and when cold put it into small bottles close corked; a table-spoonful of which will bo sufficient for a tumbler of water: shake the bottle before using. If the orgeat is for present use, the almonds may be pounded as above, and mixed with one quart of water, one quart of milk, a pint of capillaire or clarified sugar, rubbed through a tamis or fine sieve, and put into decanters for use.
A quarter of a pound of sweet, and one ounce and a half of bitter almonds, are to be blanched, and thrown into cold water, then beaten in a marble mortar, and moistened occasionally with a spoonful of milk, to prevent their oiling; three pints of milk are then to be mixed gradually with them, and after being sweetened, boiled, stirred till cold, and strained, a glass of wine or brandy is to be added.
Blanch a pound of sweet, and twenty-four bitter aJmonds; pound them to an exceedingly fine paste, adding water occasionally to prevent their oiling; mix a gallon of water, two pounds of sugar and orange-flower water, with this paste; beat them together for some time; then strain it two or three times through a jelly-bag, stirring it with a spatula, and serve it in decanters.
Pound the almonds with a little orange-flower water to a fine paste, and then work up with it an equal weight of powder-sugar. This paste will keep a long while, and by dissolving a small portion of it in water, and straining it, orgeat may be prepared very quickly. An ounce of the paste is sufficient for half a pint of water.
Take a pound and a half of sweet, and half a pound of bitter almonds, throw them into boiling water, and leave them till the skins can be removed with ease, then throw them into cold water for a minute before yon blanch them, after which, they must again he put into cold water; then pound them, a few at a time, in a marble mortar, adding occasionally some water to prevent their oiling; when all are beaten to a very fine paste, dilute this with the greater part of a quart of water, (of which reserve six ounces); put the paste into a strong cloth; squeeze and wring out all the milk from the almonds, put the latter into the mortar, and pound them again, adding by degrees the remainder of the water, and then squeeze these also in a cloth; pour the whole of this milk into a matrass, large enough to contain, at least, one-third mote liquid, add to it two pounds of lump-sugar, and a pint of orange-flower water; cork the matrass tight, and set it on a bain marie; when the sugar is completely dissolved, (which should be accelerated by shaking the matrass occasionally), lessen the fire by degrees, and as soon as the vessel is quite cold, put the sirup into bottles.
If you should have no matrass, you may make your sirup in the following; manner: boil the above mentioned quantity of sugar to forte plume, then add the milk of almonds, and as soon as it has boiled up twice, take it from the fire; when cold, flavor it with a pint of orange-flower water.
Or this sirup may be made in a still more simple way, as thus: put the milk of almonds into some pounded sugar, without being clarified or boiled previously; when the sirup begins to boil, add about a coffee-cupful of orange-flower water, and after it has boiled up two or three times, take it from the fire; let it get quite cold before you bottle it. Keep it well corked