Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

with a sharp-pointed knife, cut off a part of each piece, on the top and right in the centre, so as to make a small hole, which you fill with any kind of sweetmeat or with any _cream_, and then serve. When thus served, they are called under several names. _Macaroons._--Throw into boiling water for five minutes ten ounces of sweet almonds, and two ounces of bitter ones; skin them well; put in a mortar, and pound them to a paste, adding a few drops of the white of eggs during the process. Grind well also a pound of white sugar, with the quarter of a rind of lemon well grated; then mix well together almonds, sugar, and the whites of two eggs. Make balls of any size with it; put the balls on a piece of paper, beat the yolk of an egg with half a gill of water, and glaze the top of the balls with it by means of a brush; put them in a slow oven; it will take about fifteen minutes to cook them. _Macaroons with Chocolate._--Melt on a slow fire and in a tin pan three ounces of chocolate without sugar (known as Baker's chocolate); then work it to a thick paste with one pound of pulverized sugar, and three whites of eggs. Roll the mixture down to a thickness of about one-quarter of an inch; cut it in small round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly and dust it with flour and sugar, half of each, place the pieces of paste or mixture in and bake in a hot but not quick oven. Serve cold. _Madeleines._--Mix well together in a bowl three ounces of sugar, three of flour, and two eggs, then again one ounce of melted butter and a few drops of essence to flavor. Butter slightly small tin moulds, dust them slightly also with flour and sugar, half of each, turn the mixture in, filling the moulds only two-thirds full, and bake in an oven at about 340°. Serve cold. _The same, with Almonds._--Chop rather