Beat to a stiff froth the whites of six eggs, and then beat into it very hard a pound of powdered loaf-sugar. Mix with it a pound of grated cocoa-nut, or sufficient to make a stiff paste. Then flour your hands, and make it up into little balls. Lay them on sheets of buttered white paper, and bake them in a brisk oven; first grating loaf-sugar over each. They will be done in a few minutes. Maccaroons may be made in a similar manner of pounded cream-nuts, ground-nuts, filberts, or English walnuts.
Break up a cocoa-nut; peel and wash the pieces in cold water, and grate them. Mix in the milk of the nut and some powdered loaf-sugar and then form the grated cocoa-nut into little balls upon sheets of white paper. Make them all of a regular and handsome form, and touch the top of each with a spot of red sugar-sand. Do not bake them, but place them to dry for twenty-four hours, in a warm room where nothing is likely to disturb the them.
Grate a large cocoa-nut. Rub half a pound of butter into a pound of sifted flour, and wet it with, three beaten eggs, and a little rose water. Add by degrees the cocoa-nut, so as to form a stiff dough. Flour your hands and your paste-hoard, and dividing the dough into equal portions, make the jumbles with your hands into long rolls, and then curl them round and join the ends so as to form rings. Grate loaf-sugar over them, lay them in buttered pans, (not so near as to run into each other,) and bake them in a quick oven from five to ten minutes.
Sift a pound of flour into a large pan. Cut up a pound of butter into a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light, and then pour them all at once into the pan of flour; next add the butter and sugar, with a large table-spoonful of mixed mace and cinnamon, two grated nutmegs, and a tea-spoonful of essence of lemon or a wine glass of rose water. When all the ingredients are in, stir the mixture very hard with a broad knife. Having floured your hands and spread some flour on the paste-board, make the dough into long rolls, (all of equal size,) and form them into rings by joining the two ends very nicely. Lay them on buttered tins, and bake them in a quick oven from five to ten minutes. Grate sugar over them when cool.
Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of powdered cinnamon, and four large table-spoonfuls of carraway seeds. Add a wine glass of rose water, and mix the whole with sufficient cold water to make it a stiff dough. Roll it out into a large sheet about a third of an inch in thickness, and cut it into round cakes with a tin cutter or with the edge of a tumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top,) till they are of a very pale brown.