41. Jumbles

Half cup butter, three-quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), extract of rose to taste. Beat the egg yolks, cream the butter and sugar; mix these, and add the flour and the flavoring. Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other. Stick a raisin, a slip of citron, or a blanched almond on top of each. Bake in a steady oven to a pale yellow. Do not brown. While stil warm, loosen them from the pan with a sharp knife, as they become very brittle when cold.

42. Macaroons

One and a half cups powdered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff; add the sugar and the almond paste, the latter chopped fine. Make into balls with the fingers and bake in very well greased pans in a moderate oven. Take out when they are a delicate brown, but do not remove them from the pans until they are perfectly cold.

43. Nut Wafers

Beat together until very light two eggs and one cupful of well-flavored brown sugar; add three tablespoonfuls of flour and one cupful of nuts finely chopped. Drop on buttered tins, and bake.

44. Pfeffernuesse (Good, But Rich)

One pound sugar, one pound butter, two pounds flour, one-quarter pound almonds, one-quarter ounce ammonia, four eggs. Beat eggs and add ammonia. Blanch and chop almonds, mix all together, let stand one-half hour, roll out and cut in inch squares. Bake quickly.