and when cold, stir in the eggs, then the grated rind of 2 lemons, then the juice: stir it over the fire till near boiling, then fill your patty-pans, and put them in the oven, to brown of a light colour. You may add ½ lb. of sweet almonds, blanched and pounded with rose water.
Beat the curd of 2 quarts new milk, quite smooth, with 4 oz. butter; then mix it with ½ oz. of sweet, and 4 bitter almonds, blanched and pounded with 3 table-spoonsful rose water, add a ¼ lb. lump sugar, the peel of 3 lemons, the yolks of 6 eggs, candied citron cut small, ¼ lb. currants, ½ pint of cream, and a wine-glassful of brandy. Mix well, and bake in patty-pans, lined with thin paste.
Beat ½ lb. sweet almonds with orange flower water, add ½ lb. sugar, 1 lb. butter, melted, and nearly cold, the beaten yolks of 10 and the whites of 4 eggs, beat 2 candied oranges, the peel of a fresh one (the bitterness boiled out), till they are as tender as marmalade, then beat all well together, and bake in little patty-pans, lined.
½ lb. each, of grated apples, sugar and butter, the juice of 1 lemon, and the rind cut thin, 4 eggs, yolks and whites beaten separately: mix well and bake in lined patty-pans.
Beat the yolks of 6 with the whites of 3 eggs, add 4 oz. sifted ground rice, the same of sugar and melted butter, a wine-glassful brandy, and the grated peel of 1 lemon; mix well and bake in patty-pans, lined with paste.
Blanch, then pound with a little rose water, 3 oz. of sweet, and 4 or 5 bitter almonds; add 8 oz. butter, 4 eggs beaten and strained, 2 table-spoonsful white wine,
