The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Beat the almonds that are not sliced, and the sugar, together in a mortar, and pass it all through a flour sieve. Put the whites of seven or eight eggs into a middling-sized pan, and whisk them up to a very strong froth. Stir in sufficient of your almonds and sugar to make it into a moderate stiff paste, adding also your sliced almonds; form it into small heaps with your fingers, the required size; mind you do not press the heaps together too tight; but let them be rather loose, especially on the top. Cover some tins with wafer paper, and lay them on it, an inch and a half apart. Bake them in a cool oven, and leave open the door, the greatest part of the time that they are baking; when they are of a nice pale brown, they are done. The oven requires to be cooler for these than for Almond Cakes. If these are managed properly they will have a pretty appearance. 1 J RuCK BISCUITS. Break the whites of three eggs into a pan, and stir them together with a whisk till they break; cut some blanched, but not dried, sweet almonds into long thin slices, and put them, with an ounce of candied orange peel cut small, and one ounce of finely powdered loaf sugar, to the eggs: and mix it all well up together with a spoon, adding more almonds and sugar to make it hang together, if required. Put white wafer-paper on your non plates, and lay the mixture on it in biscuits about the size of a half-crown piece, but piled about an inch to an inch and a half high. Bake them in a slack oven, of a nice light colour. Iteo ROCK BISCUITS. Mix up sliced almonds, whites of eggs, and sugar directed for Rock Biscuits, and color it with cornmeal. Make it into biscuits as before directed and the orange fj. Y°U “Ust out D RASPBERRY BISCUITS. Three pounds of stale or broken almond goods, such as Macaroons, Ratafias, or Almond Cakes, and one pound of common Biscuits, or some stale Sponge Cakes. Beat this mixture fine in a clean mortar, and pass it through a sieve ; put it again in the mortar, and beat it into a moderate stiff paste with the yolks of eggs. Roll it out into a sheet about one-eighth of an inch thick, to any size you please; spread a thin layer of raspberry jam ; roll out another sheet the same size and thickness as the former, lay it on the top ; then cut it in pieces, with a knife and straight edge, about three inches long by an inch or inch and a half wide ; put over, a layer of rather thin iceing, made with the white of egg, and loaf sugar dust, (see Iceing for Rich Cakes), spread it on as evenly as you can ; then separate them, and lay them off on a tin that is covered with wafer paper, an inch apart. Bake them in a cool oven with the door open ; when the iceing is of a pale delicate brown, they are done. If your iceing is too thin, it will run down the sides, and disfigure them ; and if the reverse, it will all scale off after they are baked. RASPBERRY BISCUITS, (No. 2.) Instead of using the almond goods, and biscuits, or sponge cakes, take as follows : — One pound of sweet almonds, two pounds of loaf sugar, and one pound of biscuits, or Hour, and proceed as before. ALMOND BREAD. As directed for Almond Cakes — pound in a mortar, as fine as you can, a quarter of a pound of sweet, and half an ounce of bitter, almonds : break an egg into a cup,