How To Make An Almond Cake

Take eight ounces of Jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be whisked up to a solid froth. Then take eight table spoonfuls of sifted sugar, live spoonfuls of fine flour, a small quantity of grated lemon peel and pounded cinnamon, and mix all the ingredients. Rub the inside of a mould with fresh butter, fill it with the mixture, and bake it of a light colour.

Tarts Or Tartlets

Sheet tart or tartlet pans with puff paste a quarter of an inch thick, trim round the edge with a sharp knife; then fill with raspberry or apricot jam, or orange marmalade or stewed apple, and put fine strings of paste across in what form you please. Bake them in a brisk oven, and be careful not to let the top colour too much.

Paste For Stringing Tartlets

Cut a bit of puff paste into pieces, mix with it half a handful of flour, a little cold water, and let it be of a moderate stiffness, and mould it with the hands till it draws into fine thread. Roll a piece out three inches long and two inches broad; then cut it into slips, draw them out singly, and put them across the tarts in any form, which may he repeated two or three times over each other, as it will add much to their appearance when baked.

How To Stew Apples For Tarts

Pare, cut into quarters, and core, some apples'; put them into a stewpan, add to them a piece of lemon peel, a little water, and a stick of cinnamon. Cover the pan close, put it over a fire till the apples are dissolved, sweeten to the palate with sifted sugar and a table spoonful of syrup of cloves, and rub them through a hair sieve. Let it stand till cold before it is put into the paste.

N. B. To make a very fine flavoured tart, stew golden pippins in the same manner, and when they are rubbed through the sieve add only half a table spoonful of syrup of cloves, and mix well with it a quarter of a pound of pine-apple jam. This mixture will keep a month if close covered.

Rice Taste For Tarts, Etc

Pound in a marble mortar a quarter of a pound of boiled rice, a quarter of a pound of beef marrow or some sweet oil; then add to the mixture a little flour, cream, sifted sugar, and four eggs, or it may be cut into small cakes and baked or boiled.

Almond Custards

Add to a pint and a half of cream a small stick of cinnamon, a blade of mace, a bit of lemon peel, some nutmeg, and sugar to the palate. Boil the ingredients together ten minutes, and strain it; then blanch and pound (quite fine) three ounces of jordan and eight single bitter almonds; after which rub through a hair sieve, add the fine pulp to the cream,, likewise a little syrup of roses, and the yolks of six eggs beat up, and put the mixture into small cups; or it may be baked in a dish with a rim of puff paste round it.

N. B. Plain custards may be made in the same manner, but instead of almonds add a little orange flower water, or add to the plain custard a sufficient quantity of the essence of coffee as will make it grateful to the palate.

Rhubarb Tart

Take slips of green rhubarb, wash it, and cut it into small pieces the bigness of youna; goose-berries; put them into a dish, sweeten with sifted sugar, add the juice of a lemon, cover it with puff paste, and bake it. Serve it up either plain or with cream, the same as for an apple pie.