lemon, and a large stick of cinnamon, broken up, a glass of wine,
and half a glass of rose-water. Those ingredients must be all
mixed together, with a quart of cream, and boiled hard for five
minutes. The mixture must then be strained through a napkin, into
a large bowl. Set it in a cool place, and stir it frequently till
nearly cold. It must then be put into the moulds.

You may substitute for the almonds, half a gill of noyau, in which
case, omit the wine.




PART THE SECOND.

CAKES.


GENERAL DIRECTIONS.

In making cakes it is particularly necessary that the eggs should
be well beaten. They are not sufficiently light till the surface
looks smooth and level, and till they get so thick as to be of the
consistence of boiled custard.

White of egg should always be beaten till it becomes a heap of
stiff froth, without any liquid at the bottom; and till it hangs
from the rods or fork without dropping.

Eggs, become light soonest when new-laid, and when beaten near the