This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1870 Excerpt: ...them in amortar; break two or three eggs over them, and pound to an extremely fine and smooth paste; mix in the sugar by degrees, with the raspings of the three lemons. Now remove the paste from the mortar and put it in a good-sized earthenware basin or mixing-pan. Break your eighteen eggs, and add the yolks to the paste, reserving the whites for after use, and whisk up well for some minutes. Now break four more eggs, and add them to the paste, and whisk briskly for ten or twelve minutes. At the expiration of this time, add four whole eggs more (this will make three fours), and whisk until the paste is exceedingly thick. Don't spare labour at this point, as the success of the paste, its thickening to the required consistence, depends upon the attention bestowed. Sift the flour gently in, stirring all the time. The whites of the eighteen eggs which you laid aside, having been well beaten to a white froth, must now be added, delicately stirring as you pour them. in. Butter your tins; put five or six sheets of cartridge paper underneath; bake the Hearts in a gentle oven, so that they may set gradually. Too great and sudden heat spoils them. It saves much time and labour, if the Almonds are ground in a mill first. 198. Geneva Biscuits. lb. Flour, 6 oz. Almonds (half Bitter and half Sweet), f lb. Loaf Sugar powdered, J lb. Butter, 9 Eggs. Take a good-sized marble mortar and put in the almonds, pound them up; then add the flour and sugar; break in the whites of two or three eggs to moisten, and well pound all together. This done, add four whole eggs, and work well together. Break four more eggs, add the yolks to the paste, and keep the whites in a basin until wanted. Having melted the butter, add it to the rest, and work for some minutes until the paste is fine a...