18 ALMOND. 



ALMOND FLUMMERY. 



Take two large calves' feet, and boil them in two quarts of 

 water till the meat falls in rags from the bones ; then strain 

 it off, and put to the clear jelly half a pint of thick cream ; 

 then take two ounces of sweet almonds and an ounce of bitter 

 almonds, blanched and well beaten together, and stir them 

 in. Put the ingredients thus prepared into a porcelain pre- 

 serving-kettle, and let it come to a boil ; then strain it off, 

 and when it is warm as milk, put it into cups or glasses. 



ALMOND MACAROONS. 



Take one pound of the best white powdered sugar, sift it ; 

 beat in a stone or marble mortar one pound of blanched 

 sweet almonds, adding a few drops of rose-water as you beat 

 them ; mix them into a paste with the whites of six eggs, 

 well beaten. Make them into forms, by taking a little of the 

 paste about the size of a cherry into the palm of your hand, 

 with a little flour. Butter some sheets of white paper, drop 

 the macaroons on it, leaving a little interval between each 

 for them to spread. Bake them quickly, strewing a little 

 white powdered sugar over them from a fine sieve just 

 before putting them into the oven. Try to have them a 

 delicate color. 



ALMOND PASTE. 



This is a grateful and cooling paste, highly recommended 

 for the hands. 



Take six pounds of fresh almonds, blanch, and beat them 

 in a stone or marble mortar with a sufficient quantity of 

 rose-water, added gradually, to make a thick paste ; add to 

 this a pound of clear, fresh-strained honey, and mix the 

 whole thoroughly and smoothly. Put it in small china pots, 

 or wide-mouthed glass bottles, with a little rose-water on the 

 top of each bottle. Tie them closely. 



