pieces in cold water, and then wipe them dry, with a clean towel. Weigh a quarter of a pound of cocoa-nut, and grate it very fine, into a soup-plate.
Stir the butter and sugar to a cream, and add the liquor and rose-water gradually to them.
Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoa-nut, stirring hard all the time. Then stir all very well at the last.
Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour.
Grate loaf-sugar over it, when cool.
- Half a pound of sweet almonds, which will be reduced to a quarter of a pound, when shelled and blanched.
- An ounce of blanched bitter almonds or peach-kernels.
- The whites only, of six eggs.
- A quarter of a pound of butter.
- A quarter of a pound of powdered white sugar.
- Half a glass of mixed brandy, wine, and rose-water.
Shell half a pound of sweet almonds, and pour scalding water over them, which will make the skins peel off. As they get cool, pour more boiling water, till the almonds are all blanched. Blanch also the bitter almonds. As you blanch the almonds, throw them into a bowl of cold water. Then take them out, one by one, wipe them
