Make a macaroon mixture by mixing together a quarter of a pound of ground almonds and half a pound of castor sugar with one ounce of ground rice in a basin. In another basin whisk to a stiff froth, with a pinch of salt, four whites of eggs. Then whisk in the almonds, sugar, and a few drops of essence of ratifia, and beat it for fifteen minutes with a wooden spoon. Allow the mixture to stand for an hour, then with a teaspoon flatly two-thirds fill some, one and a half inch paper cups. When all are filled, bake in a moderate oven.