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Almond Chocolate Drops

Put a metal mortar in a hot oven till it is well heated, throw into it a quarter of a pound of cake chocolate, broken into small pieces; pound it to a paste, then mix with it a quarter of a pound of finely-sifted sugar. Blanch, slice, and dry in a cool oven two ounces of sweet almonds; roll each slice smoothly in a little of the chocolate paste, and put them upon sheets of writing-paper till they are cold. Time to prepare, about one hour. Probable cost, 8d. Sufficient for half a pound of drops.

ALMOND CREAMS. Blanch and pound five ounces of sweet and one ounce of bitter almonds to a paste; put to this loaf sugar to taste, rubbed with lemon-rind, and pounded. Rub smoothly a dessert-spoonful of corn-flour into a quart of milk, or if it is to be had use a pint and a half of cream; add the yolks of three eggs well beaten. Put the whole, when well mixed, into a saucepan, set it on the fire, and stir constantly until it thickens; but on no account allow it to boil. The whites of the eggs may be whisked, and a little placed on the top of each glass. Time, about ten minutes to boil the cream. Probable cost, with milk, 1s. 3d. Sufficient for a dozen custard-glasses.