Make a clear Paste, or Batter as the former; and butter the should, so called, in which it is to be baked; when it is cold, cut off the top gently, and a good deal of the inside; which dry in the Oven, till it can be reduced to Powder or Crumbs: Boil a pint of Cream and Sugar according to judgment; reduce it to half, and add the Crumbs to it: mix it well, to ice it to a certain degree, that you may put it in the Cap, and cover it over with the top to hide the Cream: You may masquerade the outside as you think proper, or serve it plain, if of a good colour.

Bonnet - Bonnet De Turquie En Surprise

Sham Turk's Cap. Rub the Cap-mould with Butter as the former, and bake a pretty thick Almond Paste in it; be careful how you take it out: Garnish the outside between the ribs with Jelly of different colours, and the same sort of Paste at bottom, with different preserved Fruits.

Gateaux en Turbans, This is the same composition as the first Turk's Cap, only baked in small moulds, ribbed or twisted in the same manner as the large ones, and served in their natural colour.

Bonnet aux Pistaches; the same, only adding what quantities of pounded Pistachio Nuts you think proper, when you are mixing the other ingredients.