CHOCOLATE MACAROONS.—
Blanch half a pound of shelled sweet almonds, by scalding them with boiling water, till the skins peel off easily. Then throw them into a bowl of cold water, and let them stand awhile. Take them out and wipe them separately. Afterwards set them in a warm place to dry thoroughly. Put them, one at a time, into a marble mortar, and pound them to a smooth paste, moistening them, as you proceed, with a few drops of rose-water to prevent their oiling. When you have pounded one or two, take them out of the mortar with a tea-spoon, and put them into a deep plate beside you, and continue removing the almonds to the plate till they are all done. Scrape down, as fine as possible, half a pound of the best chocolate, or of Baker's prepared cocoa, and mix it thoroughly with the pounded almonds. Then set the plate in a cool place. Put the whites of eight eggs into a shallow pan, and beat them to a stiff froth that will stand alone. Have ready a pound and a half of finely-powdered loaf sugar. Stir it hard into the beaten white-of-egg, a spoonful at a time. Then stir in, gradually, the mixture of almond and chocolate, and beat the whole very hard. Drop the mixture in equal portions upon thin white paper, laid on square tin pans; smoothing them with a spoon into round cakes about the size of a half dollar. Dredge the top of each lightly with powdered sugar. Set them into a quick oven, and bake them a light brown. When done, take them off the paper.
BREAD FRITTERS.—
Pick, wash, and dry half a pound of Zante currants, and having spread them out on a flat dish, dredge them well with flour. Grate some bread into a pan, till you have a pint of crumbs. Pour over the grated bread a pint of boiling milk, into which you have stirred, (as soon as taken from the fire,) a piece of fresh butter the size of an egg. Cover the pan and let it stand an hour. Then beat it hard, and add nutmeg, and a quarter of a pound of powdered white sugar, stirred in gradually, and two table-spoonfuls of the best brandy. Beat six eggs till very light, and then stir them by degrees into the mixture. Lastly, add the currants a few at a time, and beat the whole very hard. It should be a thick batter. If you find it too thin, add a little flour. Have ready, over the fire, a hot frying-pan with boiling lard. Put in the batter in large spoonfuls, (so as not to touch,) and fry the fritters a light brown. Drain them on a perforated skimmer, or an inverted sieve placed in a deep pan, and send them to table hot. Eat them with wine, and powdered sugar.
TO KEEP FRESH BUTTER FOR FRYING STEWING, &c.—
Take several pounds of the very best fresh butter. Cut it up in a large tin sauce-pan, or in any clean cooking vessel lined with tin. Set it over the fire, and boil and skim it during half an hour. Then pour it off, carefully, through a funnel into a stone jar, and cover it closely with a bladder or leather tied down over the lid. The butter having thus been separated from the salt and sediment, (which will be found remaining at the bottom of the boiling vessel,) if kept closely covered and set in a cool place, will continue good for a month, and be found excellent for frying and stewing, and other culinary purposes. Prepare it thus in May or June, and you may use it in winter, if living in a place where fresh butter is scarce at that season.