Stir the sugar and white of egg lightly together; then whip in gradually the almond-paste.
Line a broad baking-pan with buttered white paper; drop upon this spoonfuls of the mixture at such distances apart as shall prevent their running together. Sift powdered sugar thickly upon each, and bake in a quick oven to a delicate brown.
Try the mixture first, to make sure it is of the right consistency, and if the macaroons run into irregular shapes, beat in more sugar. This will hardly happen, however, if the mixture is already well beaten.
Huckleberry Cake. ✠
- 1 cup butter.
- 2 cups sugar.
- 3 cups flour.
- 5 eggs.
- 1 cup sweet milk.
- 1 teaspoonful soda dissolved in hot water.
- 1 teaspoonful nutmeg, and the same of cinnamon.
- 1 qt. ripe, fresh huckleberries, thickly dredged with flour.
Stir the butter and sugar to a cream, add the beaten yolks; then the milk, the flour, and spice, the whites whipped stiff, and the soda. At the last stir in the huckleberries with a wooden spoon or paddle, not to bruise them. Bake in a loaf or card, in a moderate but steady oven, until a straw comes out clean from the thickest part.
This is a delicious cake, and deserves to be better known. It is best on the second day after baking.
Corn-Starch Cake. ✠
- 2 cups sugar,}
- 1 cup butter,} rubbed to a cream.
- 1 cup milk.
- 2 cups flour.
- 3 eggs, whites and yolks beaten separately.
- ½ cup corn-starch.
- 2 teaspoonfuls cream-tartar, sifted well through the flour.
- 1 teaspoonful soda, dissolved in hot water.