No. 10—FLAWNS.
- ½ lb. of butter
- 3 eggs
- ½ lb. of sugar
- 1 lb. of flour
- 1 tsp. of baking powder
For Sprinkling.
- Sugar, almonds and cinnamon
Preparation: The butter is stirred to a cream with sugar and the eggs, then work in flour and baking powder. Roll out the dough to the thickness of a knife, cut out designs, sprinkle with sugar, blanched and cut or ground almonds and cinnamon and bake in medium hot oven.
The butter must be washed to take out the salt.
No. 11—ALMOND PUFFS.
- 3 whites of eggs
- ½ lb. of sugar
- 1 grated lemon rind
- ½ lb. blanched almonds, cut in long strips
- 2 tsps. of corn starch
Preparation: The whites of eggs are beaten to a froth and stirred ½ hour with the sugar, grated lemon rind, almonds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven.
No. 12—ALMOND STRAWS No. 1.