MARGUERITES
- Egg white, 1, partly beaten.
- Sugar, 2 tablespoonfuls.
- Chopped walnuts, ½ cup.
Stir together and spread on crackers, one inch wide by three or four inches long. Bake a light brown.
SPONGE JELLY CAKE
- Eggs, 5.
- Lemons, 1.
- Sugar, 1 cup.
- Flour, 1 cup.
Beat the yolks till very thick, add sugar gradually, then the grated rind and two tablespoonfuls of lemon juice. Fold in one-half of the whites of the eggs, beaten very stiff, then one-half of the flour, the other half of the whites, lastly the remainder of the flour. Bake in a large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, spread the jelly, and roll up. Wrap in the cloth and set aside to cool.
ALMOND MACAROONS
- Egg whites, 5.
- Rind of 1 lemon.
- Almond meal, 1 scant cup.
- Sugar, 2 cups.
- Flour, 1 cup.
Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; mix and add flour and almond meal. Drop on oiled pans in pieces the size of a walnut, allowing plenty of room between each. Smooth with a knife dipped in water. Bake a light brown.