Blanch and pound the almonds, adding to them a little rose water. Put in a basin, cover and set aside for twenty-four hours. Then beat the whites to a very stiff froth. Stir in the sugar lightly and add the almonds and arrowroot gradually. Drop spoonfuls of the mixture on buttered paper, sprinkle with powdered sugar and bake on a tin sheet in a quick oven until a delicate brown. One or two sliced almonds can be stuck into each biscuit.
Macaroons
1 lb. sweet almonds
Whites of four eggs
1 lb. powdered sugar
Rose water
Blanch and pound the almonds, add to them a little rose water. Mix thoroughly with the sugar over a fire. Whisk the whites to a stiff froth. Add to the almonds. Grease a paper and spread it on a baking sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for twenty minutes.
Madeleines
¹⁄₂ lb. butter
14 ozs. flour
1 lb. powdered sugar
6 eggs
1 dessert-spoon orange flower water
Melt the butter and pour it into a basin. Add to it gradually, beating all the time, the flour and sugar. Beat the yolks and whites separately. Add the yolks first, then the flavouring, and, lastly, the whites. Butter a number of little tin shapes, fill them and bake in a moderate oven.
Oat Cakes
1 lb. oatmeal
A pinch of soda
Hot water
Mix oatmeal and soda, adding hot water to make a soft dough. Knead till smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin as required with a roller. Divide into cakes with a cutter. Place them on a hot griddle and bake till firm. Take them off, rub them with meal and toast before the fire till they curl.