104.—Ratafias.
8 ozs. of bitter almonds, 8 ozs. of sweet almonds, 2½ lbs. of sugar, and about eight whites of eggs. Blanch and beat the almonds with white of egg as fine as possible, and be careful when beating them you do not oil them. When beaten fine, mix in the sugar and beat both well together; then add more whites of eggs, work them well with the spatter, adding more whites of eggs as you proceed. Then lay one or two on dry paper half the size of a macaroon, and bake them in a slow oven. If they are of proper stiffness lay them out; if too stiff, add more whites of eggs to them. Should they be good they will come off the paper when cold; if not, the paper must be laid on a damp table, when they will come off easily.