Spinach Tarts

Scald some spinach in some boiling water, and drain it very dry. Chop it, and stew it in some butter and cream, with a very little salt, some sugar, some bits of citron, and a very little orange-flower water. Put it in very fine puff paste.

Petit Patties

Make a short crust, roll it thick, and make them as big as the bowl of a spoon, and about an inch deep. Take a piece of veal big enough to fill the patty, and as much bacon and beef suet. Shred them all very fine, season them with pepper and salt, and a little sweet herbs. Put them into a little stewpan, keep turning them about, with a few mushrooms chopped small, for eight or ten minutes. Then fill the patties, and cover them with crust. Colour them with the yolk of an egg, and bake them. Some fill them with oysters, for fish dishes, or the milts of the fish pounded, and seasoned with pepper and salt.

Curd Puffs

Put a little rennet into two quarts of milk, and when it is broken, put it into a coarse cloth to drain. Then rub the curd through a hair sieve, and put to it four ounces of butter, ten ounces of bread, half a nutmeg, a lemon peel grated, and a spoonful of wine. Sugar it to the taste, rub the cups with butter, and put them for little more than half an hour into the oven.

•Sugar Puffs.

Beat the whites of ten eggs till they rise to a high froth •' hen put them in a marble mortar or wooden bowl, and add as much double refined sugar as will make it thick ; then rub it round the mortar for half an hour, put in a few carraway seeds, and take a sheet of wafers, and lay it on as broad as a sixpence, and as high as possible. Put them into a moderately heated oven for a quarter of an hour, and they will look as white as snow.

Wafers

Take a spoonful of orange flower water, two spoonsful of flour, two of sugar, and the same of cream. Beat them well together for half an hour; then make the wafer-tongs hot, and pour a little of the batter in to cover the irons. Bake them on a stove fire, and as they are baking, roll them round a stick like a spiggot. When cold, they will be very crisp, and are very proper to be eaten with jellies, or with tea.

Chocolate Puffs

Having beat and sifted half a pound of double-refined sugar, scrape into it an ounce of chocolate very fine, and mix them together. Beat the white of an egg to a very high froth, and strew in the sugar and chocolate. Keep beating it till it is as stiff as a paste. Then sugar the paper, drop them on the size of a sixpence, and bake them in a very slow oven.

Almond Puffs

Take two ounces of sweet almonds, blanch them, and beat them very fine with orange flower water. Beat the whites of three eggs to a very high froth, and then strew in a little sifted sugar. Mix the almonds with the sugar and eggs, and then add more sugar till it be as thick as a paste. Lay it in cakes, and bake it in a cool oven on paper

Lemon Puffs

Take a pound of double refined sugar, beat it and sift it through a fine sieve. Put it into a bowl, with the juice of two lemons, and beat them together. Then beat the white of an egg to a very high froth ; put it into the bowl, beat it half an hour, and then put in three eggs, with two rinds of lemons grated. Mix it well up, and throw sugar on the papers, drop on the puffs in small drops, and bake them in an oven moderately hot.