To make Orange-Flower Bomboons.
Take dried, burnt, or what we shall call pralined[1] orange flower, which pound in a mortar, and pass through a sieve; then take half a pound of pounded loaf sugar, which mix with your orange flower, and put into a pan over a slow fire, to melt it gently in, stirring continually with a spoon; when it is all well melted, pour it on a tin plate, and do as directed for the lemon bomboons.
To make pralined Almonds.
Take a pound of almonds, clean them well of their dust with a cloth, put them in a pan, with a pound of sugar and a little water, let them boil till they begin to sparkle; then take them off the fire, and stir them well with a wooden spoon, till you see the sugar will turn gravelly; then set them again over a slow fire, to dissolve the sugar, keeping still stirring, that the sugar may stick to the almonds; when you see your almonds become reddish, and are well covered with sugar, take them off, pour them in a sieve, cover them with a clean cloth, and put them in a stove; this makes them preserve their gloss.
To make pralined Nuts.
Take a pound of Spanish nuts without their shells, which put in a pan with as much sugar, and proceed as directed for almonds; you may boil the nuts a little if you chuse, to take off
- ↑ The word praline is from the French; there being no word to express the real idea of the French in this mode of preserving.
