ALMOND DROPS
Blanch and pound five ounces of sweet, and three ounces of bitter almonds (or peach kernels), with a little white of egg. Put half a pound of sifted flour on your dough board, make a hole in the middle of the flour, in which put the almonds, with a pound of sugar, four yolks of eggs, and a little salt. Make into a paste. Cut in pieces the size of a nut, lay them half an inch apart, on sheets of paper, in a baking-pan, and bake in a moderate oven for fifteen or twenty minutes.
ALMOND MACAROONS
Blanch and pound with a little rose-water half a pound of almonds; add half a pound of sifted sugar, the whites of two eggs (not beaten), form into a paste. Dip your hand in water, and roll the preparation into balls the size of a nutmeg; lay them an inch apart, on buttered paper, in a baking tin. Bake in a slow oven until a light brown.
ALMOND MACAROONS
To a pound of the best white sugar, sifted, add a pound of blanched almonds; put in a few drops of rose-water as you beat them together in a mortar. Add to them the well-beaten whites of six eggs, and form the paste into shapes in the palm of the hand by using a little flour; butter some sheets of white paper, and drop the macaroons on it, leaving a space between them. Strew a little white sugar on them, and put in the oven to bake a light brown. Almonds are blanched by pouring hot water on them, and slipping off the brown coating.
DESSERTS
CHARLOTTE RUSSE IN VARIOUS WAYS
There are many varieties of this Charlotte. They are always similarly made, that is with sponge cake or lady fingers, and whipped cream, custard or blanc-mange. One way is to beat the whites of three eggs to a high froth, with a quarter of a pound of sugar, and half a pint of cream, until it is quite thick and light; flavor this to your taste with lemon or vanilla, and pour it into a cake-lined mould; place some of the sliced cake or lady fingers on top of the mould and over the cream; set it on ice, and when wanted turn it on a dish and serve.