MACAROONS (AS AUNT SARAH MADE THEM)
One-half pound of almonds, blanched and chopped fine, ½ pound of pulverized sugar, whites of 4 eggs. Place sugar and almonds in a pan on the range, until colored a light yellow-brown. Beat whites of eggs very stiff, mix all ingredients together, then drop with a spoon on tins waxed with bees' wax, and bake in a quick oven.
"SPRINGERLES" (GERMAN CHRISTMAS CAKES)
- 4 eggs.
- 1 pound sifted pulverized sugar
- 2 quarts flour, sifted twice.
- 2 small teaspoonfuls baking powder.
Beat whites and yolks of eggs separately, mix with sugar and beat well. Add flour until you have a smooth dough. Roll out pieces of dough, which should be half an inch thick. Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board. The next day grease pans well, sprinkle anise seed over the pans in which the cakes are to be baked; lay in cakes an inch apart and bake in a moderate oven to a straw color. The form used usually makes six impressions or cakes 1½ inches square, leaving the impression of a small figure or flower on surface when dough is pressed on form.