1523. - Macaroons

Blanch and skin half a pound of sweet almonds, dry them well in your screen, then put them into a mortar with a pound and a half of lump sugar, pound well together, and pass the whole through a wire sieve; put it again into a mortar, with the whites of two eggs, mix well together with the pestle, then add the white of another egg, proceeding thus until you have used the whites of about eight eggs and made a softish paste, when lay them out at equal distances apart, upon wafer-paper, in pieces nearly the size'of walnuts, place some strips of almonds upon the top, sift sugar over, and bake in a slow oven of a yellowish brown color; they are done when set quite firm through.

1524. - Ratafias

Ratafias are made similar to the above, but deducting two ounces of sweet, and adding two ounces of bitter almonds; they are laid out in much smaller cakes upon common paper, and baked in a much warmer oven; when cold, they may be taken off the paper with the greatest ease.

These cakes are very serviceable in making a great many second-course dishes.

1525. - Rice Cakes

Take eight yolks and four whites of eggs, and beat to a foam; add six ounces of powdered sugar, and the peel of one lemon grated; then stir in half a pound of ground rice, and beat all together for half an hour. Put it into a buttered tin, and bake twenty minutes. This cake is recommended as very easy of digestion. The foregoing cakes are made without butter, and therefore are not apt to prove injurious.

1526. - Bola D'Amour - Love Cakes

Take the yolks of eggs, as many as are required for the dish (about twelve), and beat them up in a pan with an equal weight of sugar, the same as sponge cake, using any kind of liquor or essence for flavoring. When the mixture is beaten up light and thick, have ready some clarified butter in a stewpan, made hot enough for frying. Pour the mixture into a funnel having a small bore or pipe, and let it run into the hot butter, turning the hand while it is running, so that it may be formed into threads all over the surface of the pan. In about two minutes it will be done, when it should be taken out with a skimmer, and be placed on a dish for serving, garnishing it with any kind of preserve, and serve cold.

Another way is, to beat up the eggs with some liquor, and run it into some boiling syrup at the Mow.

1527. - Excellent Cheesecakes, Known At Richmond As "Maids Of Honor."

Make some milk lukewarm, then put a spoonful of rennet, stir it well through a cheese-cloth to get rid of the whey; then to half a pound of curd put six ounces of butter, four yolks of eggs, and sugar and nutmeg to the taste. Mix all the ingredients well, line pattypans with a puff paste, fill them with the mixture, and bake in a quick oven. The cheesecakes may be flavored with lemon for a variety.

1528. - Cheesecakes

Take the curd of three quarts of milk, a pound of currants, twelve ounces of sugar, a quarter of an ounce of cinnamon, the same quantity of nutmeg, and the peel of a lemon chopped to a paste; the yolks of eight and the whites of six eggs, a pint of scalded cream and a pint of brandy; mix them all together, put a light thin puff-paste into your pattypans and half fill them.