-

To make Almond Bisketts

Lay a pound of Almonds in cold water over night,
blanch them in cold water, take a pound of refin
double refin'd sugar, beaten, & [searc't?] then take 10 Eggs,
the whites only of 4 beat them with half the sugar, then beat the
Allmonds to a fine Past, putting the Remainder of your
sugar to your Allmonds, beating it in by degrees & when
it is a fine Past, putt in your Eggs, & beat them very well
together, butter your Panns, & put them in [searc?] a little
sugar over them, & bake them, & after they are enough baked, set them
into to drie.

To Make White Quince Marmalade
Mrs [Tersars?] Way

Scold the Quince put them into Cold water & set
them over a gentle fier the skin must not break & when
they are soft take them out and take the skin of them
to every pound of Quince you must take 3 qua-
ters of double refined sugar finely [search?] &
just wet it with water & boi^yl'd it up almost Can-
dey high and then as fast as you can scrape your
Quince very thin give it a good boyl or two
up avery little time will do them apple quince
is the best a little before you take them of the fiere
squeeze in the Juce of a lemmon to your taste