Take a quarter of a pound of shelled bitter almonds, or peach-kernels. Put them into a bowl of boiling water, (renewing the water as it cools) and let them lie in it till the skin peels off easily; then throw them, as they, are blanched, into a bowl of cold water, which will much improve their whiteness. Pound them, one at a time, in a mortar; pouring in frequently a few drops of rose water to prevent them from oiling and being heavy. Cut up three quarters of a pound of fresh butter into a whole pound of powdered loaf-sugar. Having warmed it, stir it to a light cream, and then add very gradually the pounded almonds, beating them in very hard. Sift into a separate pan half a pound and two ounces of flour, and beat in another pan to a stiff froth, the, whites only of seventeen eggs. Stir the flour and the white of egg alternately into the pan of butter, sugar and almonds, a very little at a time of each. Having beaten the whole as hard as possible, put it into a buttered tin pan, (a square one is best,) and set it immediately into a moderate oven. Bake it about an hour, more or less, according to its thickness. When cool, ice it, flavouring the icing, with oil of lemon. It is best the day after it is baked, but it may be eaten fresh. When you put it away wrap it in a thick cloth. If you bake it in little tins, use two ounces less of flour. SPANISH BUNS. Cut up three quarters of a pound of butter into a jill and a half or three wine glasses of rich unskimmed milk, (cream will be still better,) and get the pan on a stove or near the fire, till the butter becomes soft enough to stir all through the milk with a knife; but do not let it get so hot as to boil of itself. Then set it away in a cold place. Sift into separate pans, a half pound and a quarter of a pound of the finest flour; and having beaten four eggs as light as possible, mix them with the milk and butter, and then pour the whole into the pan that contains the half pound of flour. Having previously prepared two grated nutmegs, and a table-spoonful of powdered cinnamon and mace, stir them into the mixture; adding six drops of extract of roses, or a large table-spoonful of rose water. Add a wine glass and a half of the best fresh yeast from a brewery. If you cannot procure yeast of the very best quality, an attempt to make these buns will most probably prove a failure, as the variety of other ingredients will prevent them from rising unless the yeast is as strong as possible. Before you put it in, skim off the thin liquid or beer from the top, and then stir up the bottom. After you have put in the yeast, add the sugar; stirring it well in, a very little at a time. If too much sugar is put in at once, the buns will be heavy. Lastly, sprinkle in the quarter of a pound of flour that was sifted separately; and stir the whole very hard. Put the mixture into a square pan well buttered, and (having covered it with a cloth) place it in a corner of the hearth to rise, which will require,