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Having blanched the almonds, roll them well in this iceing, and dry them in a cool oven. AMBER PUDDING. Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered. Melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste.

ALMONDS BURNT. Add three quarters of a pound of loaf sugar to a pound of almonds, picked and cleaned, and a few spoonfuls of water. Set them on the fire, keep them stirring till the sugar is candied, and they are done. ALMONDS ICED. Make an iceing similar to that for twelfth-night cakes, with fine sifted loaf sugar, orange-flower water, and whisked white of eggs.

Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch'd with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry. To make red GINGER BREAD. To make a GREAT CAKE. To make ICEING for this CAKE.

Take two pounds of double-refined sugar, beat it, and sift it through a fine sieve; put to it a spoonful of fine starch, a pennyworth of gum-arabic, beat them all well together; take the whites of four or five eggs, beat them well, and put to them a spoonful of rose-water, or orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing.

Whisk it well, and when the cake is almost cold, dip a feather in the iceing, and cover the cake well. Set it in the oven to harden, but suffer it not to remain to be discoloured, and then keep it in a dry place. For a very large cake, beat up the whites of twenty fresh eggs, and reduce to powder a pound of double refined sugar, sifted through a lawn sieve.

Light paste should be put into a moderate oven: if too hot the crust will not rise, but burn: if too slack, the paste will be heavy, and not of a good colour. Raised paste should have a quick oven, and well closed. Iced tarts should be done in a slack oven, or the iceing will become brown before the tarts are baked.

In Germany however, they cure hysteric affections by eating carraway seeds finely powdered, with a little ginger and salt, spread on bread and butter every morning. ICE FOR ICEING. To prepare artificial ice for articles of confectionary, procure a few pounds of real ice, reduce it nearly to powder, and throw a large handful or more of salt amongst it.

When the cake is done, pour the iceing over it, and return it to the oven for fifteen minutes. But if the oven be quite warm, keep it near the mouth, and the door open, lest the colour be spoiled. Another. Dried flour, currants washed and picked, four pounds; sugar pounded and sifted, a pound and a half; six orange, lemon, and citron peels, cut in slices. These are to be mixed together.

We must be charitable, but we should be just; we give to the poor of the land, but we are eminently the friends of our servants; duty to mankind diverts us not from the love we bear to our dog; and with a pathetic sorrow for silt, we discard it from sight and hearing. We hate dirt. Having said so much, having shown it, by sealing the mouth of Mr. Stuart Rem and iceing the veins of Mr.

Butter the tin, and bake it three hours and a half. An iceing should be put over the cake after it is baked. WEEDS. Weeds are in their most succulent state in the month of June, and there is scarcely a hedge border but might be rendered useful by mowing them at this season, but which afterwards would become a nuisance.