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 sugar be too gross; set them into the oven about half an hour, then you may take them out, and when cold put them up.
 * Note.—You may lay out bean bread upon whole sheets of wafers, and cut round to their size; the quantity being, one pound of sugar, one pound of almonds, six sheets of wafers, and one pennyworth of gum-dragon. You may leave out either the musk or ambergris, if you please.

To make Tumbles of Almonds.

Take three ounces of almonds, blanch and cover them with a cloth from the air, beat them in a stone mortar very fine, and, as you beat them, drop in a little gum-dragon laid in a sack, to keep them from oiling; when they are almost beaten enough, take the white of an egg beaten to froth, one pound of double refined sugar finely beaten, and put it in by degrees, working it with your hands till it is all in a paste; roll it out and bake it upon buttered plates, and set them in an hot oven.

To make Jumbles.

Take a pound of fine flour and half a pound of sugar beaten and seered, rub in a piece of butter the bigness of an egg, a little mace finely shred, the yolks of four eggs, and the whites of three of them; beat them with rose water and few caraway seeds, make it up in paste, with cream, in what shape you please, and bake them: one pound of sugar and ten eggs make them extremely rich.

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