34 S Appendix to the Art of Cookery . 
water; do what you can to keep them from oiling. Take a 
pound of double-refined fugar, fifted through a lawn fieve, 
leave out fome to make up your knots, put the reft into a pan 
upon the fire,, till it is fcalding hot, and at the fame time have 
your almonds fcalding hot in another pan ; then mix them to¬ 
gether with the whites of three eggs beaten to froth, and let 
it ftand till it is cold, then roll it with fome of the fugar you 
left out, and lay them in platters of paper. They will not roll 
into any fhape, but lay them as well as you can, and bake them 
in a cool oven: it muft not be hot, neither muft they be coloured. 
c To preferve apricots, 
TAKE your apricots and pare them, then ftone what you 
can, whole; their 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 fugar, and take the liquor which you boil them 
in and your fugar, and boil it till it comes to a fyrup, and give 
them alight boiling, taking off the fcum as jt riles. When the 
fyrup jellies, it is enough; then take up the apricots, and cover 
them with the jelly, and put cut paper over them, and l$y them 
down when cold. 
How to make almond milk for a wafh. 
TAKE five ounces of bitter almonds, blanch them and beat 
them in a marble mortar very fine. You may put in a fpoonfql 
of fack when you beat them; then take the whites of three 
new-laid eggs, three pints of fpring-water, and one pint of 
fack. Mix them all very well together ; then ftrain it through 
a fine cloth, and put it into a bottle, and keep it for ufe, You 
may put in lemon, or powder of pearl, when you make ufe of if. 
How to make goofeberry wafers . 
TAKE goofeberries before they are ready for preferving; cut 
off the black heads, and boil them with as much water as will 
cover them, all tomaffa ; then pafs the liquor and all, as it will 
run, through a hair-fieve, and put fome pulp thro 5 with a fpoon, 
'but not top near. It is to be pulp’d neither too thick nor too 
thin; meafure it, and to a gill of it take half a pound of double- 
refined fugar; dry it, put it to your pulp, and let it feald on a flow 
fire, notto boil at all. Stir it very well, and then willrifea frothy 
white fcum, which take clear off as it rifes; you muft fcakl and 
fkim it till no fcum rifes, and it comes clean from the pan fide; 
then 
