Almond Wafers

Take three-quarters of a pound of blanched and finely-chopped almonds, mix with them six ounces of castor sugar, three whole beaten-up eggs, one and a half ounces of fine sifted flour, and a saltspoonful of essence of vanilla; brush over some baking-tins with clarified butter (vol. i.), and when this is cool spread the mixture on the tins very thinly by means of a palette-knife, and put to bake in a very moderate oven for twelve to fifteen minutes, when the wafer should be dry on the top; cut the paste into strips, rounds, or squares as liked; put them in the screen or in a very moderate oven, and let them remain till quite dry and crisp, when they are ready for use. If kept in a dry place, they will remain good for some time, and can be used with ices or creams, or with compotes of fruits.

Almond Princes

Put six ounces of .Marshall's Icing Sugar in a basin, add three ounces of blanched and very finely-shredded almonds, a few drops of vanilla essence, two small whites of egg, and mix up into a stiff paste: then put it on greased foolscap paper on a baking-tin, in pieces about the size of a walnut; dust over well with icing sugar (using a sugar dredger for the purpose), stick three or four sharp-pointed cut strips of uncrystallised angelica, about one and a quarter inches long, in the top of each piece, and bake in a very moderate oven for about twenty minutes. When a nice golden colour take up and serve for dessert, hall suppers, evening parties, &C.

When the cakes have been in the oven for about ten minutes cover them over with a wetted sheet of kitchen paper, and leave them under cover till cooked.

Gingerbread Nuts

Mix three-quarters of a pound of fine sifted flour with one and a half ounces of ground ginger, four ounces of finely-chopped lemon and orange peel, and four ounces of brown sugar; put into a stewpan four ounces of good butter and seven ounces of treacle, and stir these over the fire till the butter is melted; turn it on to the slab, add the other ingredients, knead into a stiff paste, and put away till cold; then with a little flour roll it out about one-eighth of an inch thick; stamp it out in rounds or any shapes you please, and bake them on buttered paper in a quick oven from twelve to fifteen minutes.

Little Flowers

Take some little rose moulds and brush over the insides with warm clarified butter (vol. i.), then dust this over with a dessertspoonful of fine flour and a dessertspoonful of castor sugar, that have been well mixed together; when this is completed, partly fill up the moulds, by means of a forcing bag and plain pipe, with Genoise paste (see recipe), and bake them in a moderate oven for about thirty minutes. when they should be a pretty fawn colour. Remove the cakes from the moulds and put them aside till cold, then with a small pointed knife cut out the centres from the bottom, and fill up the spaces thus formed with almond meringue mixture, as below, and put them again into the oven in the tins, with the bottoms uppermost, so that the meringue mixture does not run out. When the meringue is dry on the top, take out of the oven and mask over the cakes with apricot jam, then glaze with mottled glace, set them aside till cool, then dish up, as in engraving, on a dish-paper or napkin; garnish with little artificial green leaves, and serve for a sweet or for any cold collation or dessert, etc.