How To Blanch Almonds

Put them over the fire in cold water, and let them remain until the water is almost at the boiling-point, not allowing them to boil; then throw them into cold water. Remove the skins, and dry the almonds in a cloth before using.

When they are to be pounded for macaroons, meringues, etc., they should be first dried for two or three days in a gentle heat.

Rebecca Cake

Ingredients: Half a cupful of butter, one cupful of sugar, one cupful of sweet milk, one egg, one pint of flour, one tea-spoonful of soda, and two tea-spoonfuls of cream of tartar.

For a change, a cupful of raisins or of English currants, or a mixture of both, or an addition of sliced citron, may be added.

Almond Macaroons

Blanch and skin eight ounces of Jordan almonds and one ounce of bitter ones; dry them on a sieve, and pound them to a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them five ounces of pulverized sugar, one tea-spoonful of rice flour, and the whites of three eggs beaten to a stiff froth; with a spoon, put this on paper in drops the size of a walnut; bake in a slow oven until they are of a light-brown color, and firmly set; take them from the paper by wetting the under side of it.

Lady's-Fingers

Mix six yolks of eggs with half a pound of powdered sugar; work the preparation with a spoon until it is frothy; then mix into it the whites of six eggs well beaten, and at the same time a quarter of a pound of flour, dried and sifted. Put this batter into a meringue bag, and squeeze it through in strips, two or three inches long, and sprinkle over some fine sugar; bake in a slack oven twelve or fourteen minutes.

German Cake

Ingredients: One pound of flour, three-quarters of a pound of butter, six ounces of sugar, one egg, half a cupful of rum. Bake in a pie-pan, pressing the cake until it is about onequarter of an inch high. Before baking, sprinkle sugar and ground cinnamon on top; after it is baked, cut it into squares while it is yet warm.

German Cake 136

Ranaque Buns

Ingredients: One pound of butter, one and a quarter pounds of sugar, two pounds of flour, six eggs, four table-spoonfuls of ground cinnamon.

Mix the cinnamon into the flour; rub the butter to a cream, then mix the flour with it. Beat the sugar with the eggs, then all together, as little as possible. Distribute this by the spoonful into rough-looking cakes on buttered tins placed at a little distance apart. This is a very nice lunch-cake.