Ground-Nut Macaroons

Take a sufficiency of ground-nuts, or pea-nuts, that have been roasted in an iron pot over the fire; remove the shells, and weigh a pound of the nuts. Put them into a pan of cold water, and wash off the skins. Have ready some beaten white of egg. Pound the ground-nuts (two or three at a time,) in a marble mortar, adding frequently a little cold water to prevent their oiling. They must be pounded to a smooth light paste; and, as you proceed, remove the paste to a saucer or a plate. Beat, to a stiff froth, the whites of four eggs, and then beat into it gradually a pound of powdered loaf sugar, and a large tea-spoonful of powdered mace and nutmeg mixed. Then stir in, by degrees, the pounded ground-nuts, till the mixture becomes very thick. Flour your hands, and roll between them portions of the mixture, forming each portion into a little ball. Lay sheets of white paper on flat baking tins, and place on them the macaroons at equal distances, flattening them all a little, so as to press down the balls into cakes. Then sift powdered sugar over each. Place them.in a brisk oven, with more heat at the top than in the bottom. Bake them brown.

Almond macaroons may be made as above, mixing one quarter of a pound of shelled bitter almonds, with three quarters of shelled sweet almonds. For almond macaroons, instead of flouring your hands, you may dip them in cold water; and when the macaroons are formed on the papers, go slightly over every one with your fingers wet with cold water.

Macaroons may be made, also, of grated cocoa-nut mixed with beaten white of egg and powdered sugar.

Columbian Pudding

Tie up closely in a bit of very thin muslin a split vanilla bean, cut into pieces, and a broken-up stick of cinnamon. Put this bag, with its contents, into half a pint of rich milk, and boil it a long; time till very highly flavored. Then take out the bag; set the milk near the fire to keep warm in the pan in which it was boiled, covering it closely. Slice thin a pound of almond sponge cake, and lay it in a deep dish. Pour over it a quart of rich cream, with which you must mix the vanilla-flavored milk, and leave the cake to dissolve in it. Blanch, in scalding-water, two ounces of shelled bitter almonds or peach kernels, and pound them (one at a time,) to a smooth paste in a marble mortar, pouring on each a few drops of rose-water or peach-water to prevent their oiling. When the almonds are clone, set them away in a cold place till wanted. Beat eight eggs till very light and thick; and having stirred together hard the dissolved cake and the cream, add them gradually to the mixture in turn with the almond, and half a pound of powdered loaf sugar, a little at a time of each. Butter a deep dish, and put in the mixture. Set the pudding into a brisk oven and bake it well. Have ready a star nicely cut out of a large piece of candied citron, a number of small stars, all of equal size, as many as there are States in the Union, and a sufficiency of rays or long strips also cut out of citron. The rays should be wide at the bottom and run to a point at the top. As soon as the pudding comes out of the oven, while it is smoking, arrange these decorations. Put the large star in the centre, then the rays so that they will diverge from it, narrowing off towards the edge of the pudding. Near the edge place the small stars in a circle.

Preserved citron-melon will be still better for this purpose than the dry candied citron.

This is a very fine pudding; suitable for a dinner party, or a Fourth of July dinner.