103.—French Macaroons.
1 lb. of Valentia almonds, 1 lb. of sugar, 5 or 6 whites of eggs. Proceed as before, but instead of beating the almonds with whites of eggs use rose or orange-flower water, and when beaten very fine put in the whites of eggs and sugar, beating them well with the spatter. Lay out one oval on wafer-paper and bake it. If it runs into its shape the mixture is ready; if too stiff, add one more white of egg; lay out on wafer-paper, dust sugar on top, and bake them in a good oven.
104.—Ratafias.
8 ozs. of bitter almonds, 8 ozs. of sweet almonds, 2½ lbs. of sugar, and about eight whites of eggs. Blanch and beat the almonds with white of egg as fine as possible, and be careful when beating them you do not oil them. When beaten fine, mix in the sugar and beat both well together; then add more whites of eggs, work them well with the spatter, adding more whites of eggs as you proceed. Then lay one or two on dry paper half the size of a macaroon, and bake them in a slow oven. If they are of proper stiffness lay them out; if too stiff, add more whites of eggs to them. Should they be good they will come off the paper when cold; if not, the paper must be laid on a damp table, when they will come off easily.
105.—Princess Biscuits.
These are exactly the same as common macaroons, but must be laid out on wafer paper half the size, and a dried cherry put on the top for effect. Use a square of citron on some, and a square of angelica on others. Dust them on top with sugar, and bake them in a slow oven.
106.—Rusks.
1 quart of sponge, 4 ozs. sugar, 2 eggs, 2 ozs. of butter. Mix all the ingredients together, make it up the size of bun dough with best flour, let it lie for two hours, make into long rolls and batch them on tins, greasing between each roll. Bake in moderate oven for thirty-five minutes. After they are baked let them lie for one day. Rasp top and bottom off, cut into neat slices, and bake again in a moderate oven until thoroughly crisp and dry, and of a nice brown colour. Put them in a basket, and leave them all night in a warm place. This will make them much crisper. Some add a pinch of ground alum.