_Ingredients._—¼ lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz.
of butter, the rind of ¼ lemon, 1 tablespoonful of lemon-juice, 3 oz.
of sugar. _Mode._—Blanch and pound the almonds smoothly in a mortar,
with a little rose or spring water; stir in the eggs, which should be
well beaten, and the butter, which should be warmed; add the grated
lemon-peel and juice, sweeten, and stir well until the whole is
thoroughly mixed. Line some patty-pans with puff-paste, put in the
mixture, and bake for 20 minutes, or rather less, in a quick oven.
_Time._—20 minutes, or rather less. _Average cost_, 10_d._ _Sufficient_
for about 12 cheesecakes.
ALMOND PASTE, for Second-Course Dishes.
_Ingredients._—1 lb. of sweet almonds, 6 bitter ones, 1 lb. of very
finely-sifted sugar, the whites of 2 eggs. _Mode._—Blanch the almonds,
and dry them thoroughly; put them into a mortar, and pound them well,
wetting them gradually with the whites of 2 eggs. When well pounded,
put them into a small preserving-pan, add the sugar, and place the
pan on a small but clear fire (a hot plate is better); keep stirring
until the paste is dry, then take it out of the pan, put it between two
dishes, and, when cold, make it into any shape that fancy may dictate.
_Time._—½ hour. _Average cost_, 2_s._ 8_d._ for the above quantity.
_Sufficient_ for 3 small dishes of pastry. _Seasonable_ at any time.
ALMOND PUDDING, Baked (very rich).
_Ingredients._—¼ lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4
eggs, the rind and juice of ½ lemon, 3 oz. of butter, 1 pint of cream,
2 tablespoonfuls of sugar. _Mode._—Blanch and pound the almonds to a
smooth paste with the water; mix these with the butter, which should be
melted; beat up the eggs, grate the lemon-rind, and strain the juice;
add these, with the cream, sugar, and wine, to the other ingredients,
and stir them well together. When well mixed, put it into a pie-dish
lined with puff-paste, and bake for ½ hour. To make this pudding more
economically, substitute milk for the cream; but then add rather more
than 1 oz. of finely-grated bread. _Time._—½ to ¾ hour. _Average cost_,
3_s._, with cream at 1_s._ 6_d._ per pint. _Sufficient_ for 4 or 5
persons. _Seasonable_ at any time.
ALMOND PUDDINGS, Small.
_Ingredients._—½ lb. of sweet almonds, 6 bitter ones, ¼ lb. of butter,
4 eggs, 2 tablespoonfuls of sifted sugar, 2 tablespoonfuls of cream,
1 tablespoonful of brandy. _Mode._—Blanch and pound the almonds to
a smooth paste with a spoonful of water; warm the butter, mix the
almonds with this, and add the other ingredients, leaving out the
whites of 2 eggs, and be particular that these are well beaten. Mix
well, butter some cups, half fill them, and bake the puddings from 20
minutes to ½ hour. Turn them out on a dish, and serve with sweet sauce,
or with sifted sugar only. _Time._—20 minutes to ½ hour. _Average
cost_, 2_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.
[Illustration: SMALL ALMOND PUDDINGS.]