- ½ lb. of sugar mixed with vanilla
- 4 whites of eggs
Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven.
No. 4—SAND COOKIES.
- 1 cup of butter
- 1½ cups of sugar
- 3 eggs
- 1 tbsp. of water
- ½ tsp. of baking powder
- Flour enough to make a stiff dough
- Sugar and cinnamon
Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out. Cut it into squares, dust with sugar and cinnamon and bake.
No. 5—ALMOND HEAPS.
- ½ lb. of sugar
- 3 whites of eggs
- ¼ tsp. of cinnamon
- ½ lb. unblanched almonds, cut into long strips
- ¼ tsp. of corn starch
Preparation: Stir the beaten whites of eggs with sugar ½ hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven.
No. 6—ALMOND MACAROONS.
- ½ lb. of sugar
- 3 whites of eggs
- ½ lb. blanched, ground almonds
- 1 tsp. of corn starch