Miss Corson's practical American cookery and household management

Blanch a quarter of a pound of shelled almonds, pound them smooth in a mortar, adding two or three drops of rosewater whenever the pounded almonds begin to look oily ; when they are smooth, beat the white of one egg, and mix it with the almonds ; then beat two more whites stiff, mix them lightly with a quarter of a pound of powdered sugar, and add them to the whites and almonds already mixed ; when the mixture is smooth, stir into it another quarter of a pound of powdered sugar ; when the macaroon batter looks creamy, put it in little balls on paper slightly wet with a little brush ; bake the macaroons in a cool oven. ALMOND BISCUIT. Blanch, and chop rather fine, four ounces of almonds. Beat twelve whites of egg to a stiff froth ; mix smoothly with them a 'pound of powdered sugar, and three-quarters of a pound of flour ; put the mixture in little heaps on a bakingpan buttered, or covered with buttered paper, and cover each one with chopped almonds ; bake the biscuit in a moderate oven. ALMOND CAKE. Sift a pound of flour, and put it near the fire to dry ; pour boiling water over a quarter of a pound of shelled almonds, rub off the skins, and chop the kernels a little ; line two medium-size cake-moulds with buttered paper, or butter the moulds thickly, and dust them with powdered sugar; and see that the oven is properly heated. Beat six ounces or a cupful of butter to a cream, with half a pound of powdered sugar ; add a tablespoonful of rosewater, and then gradually beat in the flour ; beat the whites of twelve eggs to a stiff froth, and lighdy mix half a pound of powdered sugar with them; then mix the whites and almonds with the cakebatter, working very quickly and lightly; put the batter into the moulds, set the moulds on earthen plates, and bake the cakes in a moderate oven for about three-quarters of an hour, or until a dean broom-straw can be thrust into them and withdrawn without being sticky. LADY CAKE. Make this cake like the preceding, omitting the almonds. PINEAPPLE CAKE. Have ready two cake-moulds, as directed in the preceding recipe. Peel a small pineapple, and grate it ; beat a quarter of a pound of butter to a cream with a pound of powdered sugar ; add the yolks of twelve eggs to it, and the grated pineapple ; sift a level teaspoonful of salt, and two heaping teaspoonfuls of baking-powder, with a pound of flour, and then quickly beat the flour into the cake-batter ; put the batter at once into the moulds, and bake the cakes as directed in the preceding recipe. This cake is quite new, and very good. ORANGE CAKE. Make it like the pineapple cake, using orange pulp and juice, free from seeds, instead of the pineapple. CITRON POUND CAKE. Cut a quarter of a pound of candied citron in small pieces ; see that the oven is properly heated ; line two cake-tins with buttered paper ; sift a pound of flour. Put a pound of but- tet into a large bowl, and beat it to a cream; then beat in the following ingredients successively ; one pound of powdered sugar, one pound of flour, a teaspoonful of salt, eight eggs, and a wineglassful of brandy; last of all, add the citron, and bake the cake as directed in the recipe for almond cake. Pirof CAKE.