Page:Art of Cookery 1774 edition.djvu/384

348 ; do what you can to keep them from oiling. Take a pound of double-refined sugar, sifted through a lawn sieve, leave out some to make up your knots, put the rest into a pati upon the fire, till it is scalding hot, and at the same time have your almonds scalding hot in another pan; then mix them together with the whites of three eggs beaten to froth, and let it stand till it is cold, then roll it with some of the sugar you left out, and lay them in platters of paper. They will not roll into any shape, but lay them as well as you can, and bake them in a cool oven; it must not be hot, neither must they be coloured.

TAKE your apricots and pare them, then stone what you can, whole; then give them a light boiling in a pint of water, or according to your quantity of fruit; then take the weight of your apricots in sugar, and take the liquor which you boil them in and your sugar, and boil it till it comes to a syrup, and give them a light boiling, taking off the scum as it rises. When the syrup jellies, it is enough; then take up the apricots, and cover them with the jelly, and put cut paper over them, and lay them down when cold.

TAKE five ounces of bitter almonds, blanch them and beat them in a marble mortar very fine. You may put in a spoonful of sack when you beat them; then take the whites of three new-laid eggs, three pints of spring-water, and one pint of sack. Mix them all very well together; then strain it through a fine cloth, and put it into a bottle, and keep it for use. You may put in lemon, or powder of pearl, when you make use of it.

TAKE gooseberries before they are ready for preserving; cut off the black heads, and boil them with as much water as will cover them, all to mash; then pass the liquor and all, as it will run, through a hair-sieve, and put some pulp thro' with a spoon, but not too near. It is to be pulp'd neither too thick nor too thin; measure it, and to a gill of it take half a pound of double-refined sugar; dry it, put it to your pulp, and let it scald on a flow fire, not to boil at all. Stir it very well, and then will rife a frothy white scum, which take clear off as it rises; you must scald and skim it till no scum rises, and it comes clean from the pan side;