To make orgeat paste, blanch, mix together, and pound in a mortar till perfectly smooth, three quarters of a pound of shelled sweet almonds, and one quarter of a pound of shelled bitter almonds; adding frequently a little orange flower or rose water, to keep them from oiling; and mixing with them, as you proceed, a pound of fine loaf-sugar that has been previously powdered by itself. When the whole is thoroughly incorporated to a stiff paste, put it into little pots and close them well. It will keep five or six months, and, when you wish to use it for a beverage, allow a piece of orgeat about the size of an egg to each half pint or tumbler of water. Having well stirred it, strain the mixture through a napkin. To make liquid orgeat for present use; blanch and pound in a mortar, with rose water, a quarter of a pound of sweet and an ounce and a half of bitter almonds. Then sweeten three pints of rich milk with half a pound of loaf-sugar, and stir the almonds gradually into it. Boil it over hot coals; and as soon as it comes to a boil, take it off and stir it frequently till it gets cold. Then strain it, add a glass of brandy, and put it into decanters. When you pour it out for drinking dilute it with water. LEMONADE. Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water. To half a pint of lemon juice you may allow a pint and a half of water; and ten or twelve moderate sized lumps of sugar. Send it round in little glasses with handles. To make a tumbler of _very good_ lemonade, allow the juice of one lemon and four or five lumps of sugar, filling up the glass with water. In summer use ice water. ORANGEADE. Is made of oranges, in the same proportion as lemonade. It is very fine when frozen. PUNCH. Roll twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pounds of loaf-sugar, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in a quart of rum or of the best whiskey. Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner. FROZEN PUNCH. Is made as above, omitting one half of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time, when it is frozen, send it round immediately, in small glasses with a tea-spoon for each. ROMAN PUNCH.