over it ; or by setting it again into an oven sufficiently heated to dis- solve the sugar : though this latter method is not so well, as there ii danger from it of the paste being scorched. To make a fine white 01 coloured icing, whisk, as directed above, the whites of four fresh eggs to a perfectly solid froth, then, with a wooden spoon or spatula, mix gradually w'ith them one pound of the best sugar, which has been dried, and sifted through a fine sieve : work them together for a minute or two, and add less than a dessertspoonful of strained lemon- juice ; spread it even over the cake or pastry, and dry it very gently indeed , either in a quite cool oven, or in a meat screen placed before the fire. From the difference in the size of eggs, a little more or less of sugar may be required for this icing. It may be coloured with a very few drops of prepared cochineal to give it a rose tint. Whites of eggs beaten to snow, 4 ; sugar, 1 lb. ; lemon-juice, small dessertspoonful. ORANGE-FLOWER MACAROONS. (DELICIOUS.) Have ready two pounds of very dry white sifted sugar. Weigh two ounces of* the petals of freshly gathered orange-blossoms after they have been picked from the stems ; and cut them very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut. When all are done, add the whites of seven eggs✪ Orange-Flower Macaroons, and whisk the whole well together until it looks like snow ; then drop the mixture on paper without delay, and send the cakes to a very cool oven. Founded sugar, 2 lbs. ; orange-blossoms, 2 oz. ; whites of eggs, 7 . 20 minutes or more. Obs. — It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven : they should be very delicately coloured, and yet dried through. ALMOND MACAROONS. Blanch a pound of fresh J ordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so ; pound them to an exceedingly smooth paste, with a little white of egg, then whisk to a firm solid froth the white of seven eggs, or of eight, should they be small ; mix xvith them a pound and a half of the finest sugar✪ Almond Macaroons ; add these by degrees to the almonds, whisk the whole up well together, and drop the mixture upon wafer-paper, which may be procured at the confectioner’s : bake the cakes in a moderate oven a very pale brown. It is an improvement to their flavour to substitute an ounce of bitter almonds for one of the sweet. They are sometimes made with an equal weight of each ; and another variety of them is ob- tained by gently browning the almonds in a slow oven before they are pounded. CHAP. XXVI.] CAKES. 545 Jordan almonds blanched, 1 lb.; sugar, 1] lb. : whites of 7 or 8 eggs . 15 to 20 minutes. VERY FINE COCOA-NrT MACAROONS. Rasp a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold. Cocoa-nut, ^ lb. ; sugar, 1 lb. : whites of eggs,✪ Very Fine Cocoa-Nut Macaroons 8 : very gentle oven, 20 minutes.

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over it ; or by setting it again into an oven sufficiently heated to dis- solve the sugar : though this latter method is not so well, as there ii danger from it of the paste being scorched. To make a fine white 01 coloured icing, whisk, as directed above, the whites of four fresh eggs to a perfectly solid froth, then, with a wooden spoon or spatula, mix gradually w'ith them one pound of the best sugar, which has been dried, and sifted through a fine sieve : work them together for a minute or two, and add less than a dessertspoonful of strained lemon- juice ; spread it even over the cake or pastry, and dry it very gently indeed , either in a quite cool oven, or in a meat screen placed before the fire. From the difference in the size of eggs, a little more or less of sugar may be required for this icing. It may be coloured with a very few drops of prepared cochineal to give it a rose tint. Whites of eggs beaten to snow, 4 ; sugar, 1 lb. ; lemon-juice, small dessertspoonful. ORANGE-FLOWER MACAROONS. (DELICIOUS.) Have ready two pounds of very dry white sifted sugar. Weigh two ounces of* the petals of freshly gathered orange-blossoms after they have been picked from the stems ; and cut them very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut. When all are done, add the whites of seven eggs, and whisk the whole well together until it looks like snow ; then drop the mixture on paper without delay, and send the cakes to a very cool oven. Founded sugar, 2 lbs. ; orange-blossoms, 2 oz. ; whites of eggs, 7 . 20 minutes or more. Obs. — It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven : they should be very delicately coloured, and yet dried through. ALMOND MACAROONS. Blanch a pound of fresh J ordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so ; pound them to an exceedingly smooth paste, with a little white of egg, then whisk to a firm solid froth the white of seven eggs, or of eight, should they be small ; mix xvith them a pound and a half of the finest sugar ; add these by degrees to the almonds, whisk the whole up well together, and drop the mixture upon wafer-paper, which may be procured at the confectioner’s : bake the cakes in a moderate oven a very pale brown. It is an improvement to their flavour to substitute an ounce of bitter almonds for one of the sweet. They are sometimes made with an equal weight of each ; and another variety of them is ob- tained by gently browning the almonds in a slow oven before they are pounded. CHAP. XXVI.] CAKES. 545 Jordan almonds blanched, 1 lb.; sugar, 1] lb. : whites of 7 or 8 eggs . 15 to 20 minutes. VERY FINE COCOA-NrT MACAROONS. Rasp a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold. Cocoa-nut, ^ lb. ; sugar, 1 lb. : whites of eggs, 8 : very gentle oven, 20 minutes.

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