98.—German Wafers.
8 ozs. sugar, 8 eggs, 4 ozs. flour, 1 oz. butter. Put the flour in a small basin, rub in the butter and add eggs and sugar; have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny. Bake in a cool oven. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar. They make a nice show for a window.
99.—Crimp, or Honeycomb Biscuits.
4 lbs. flour, 2 lbs. sugar, 1 lb. butter, 9 eggs, ½ oz. voil. Rub the butter in with the flour, make a bay, add the sugar, eggs and voil. Roll out a sheet a nice thickness. Cut out with a small round plain cutter, but before doing so run over the surface of the dough with a crimp-pin. Bake in a moderate oven.
100.—Hermit Biscuits.
2 lbs. flour, 4 oz. butter, 12 ozs. sugar, ¼ oz. caraway seeds, 5 or 6 eggs, ¼ oz. voil. Make up the dough as usual for biscuits, cut them out the size of spice nuts with spice-nut cutter, egg them on top; have some loaf sugar, and almonds with the skins on cut the size of split peas, place the biscuits on the sugar and almonds, gently press them down before putting them on slightly buttered tins, and bake in a moderate oven.
101.—Italian Macaroons.
1 lb. of Valentia almonds, 2 lbs. of powdered sugar, 7 or 8 whites of eggs. Beat the almonds with whites of eggs, but not so fine as for common macaroons; lay out stiff on wafer-paper; have almonds cut in slices, one into six pieces, lay them on the sides and top of each macaroon; ice them well from the icing-bag, and bake in a slow oven.
102.—Common Macaroons.
1 lb. Valentia almonds, 1½ lb. sugar, about 8 whites of eggs. Beat the almonds very fine with the white of an egg in a mortar, and then add the sugar and two or three whites of eggs; beat well together. Take out the pestle, add two more whites, and work them well with a spatter until the whole of the whites are incorporated. Lay out one on wafer-paper and bake it in a slow oven. If it appears smooth and light the mixture is ready, but if not add one more white of egg, as it is hardly possible to ascertain the exact number of whites to use. If ready lay out on wafer-paper, ice them with sugar on top, and bake in a moderate oven.