well mixed; then stir in lightly the sifted flour; butter a
long, shallow pan and line it with buttered paper; pour in the
mixture and bake in a slow oven 3/4 hour to a delicate brown; when
done carefully remove the cake from oven and let it stand for a few
minutes before taking out of the pan. This cake may be iced either
with clear icing or wine or fruit glaze.

822. +Marguerites.+-- 1/4 pound flour, 1/4 teaspoonful salt, 1/4 pound
sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise
seed, the grated rind of 1/2 lemon, 1/2 cup lukewarm water and 2
tablespoonfuls melted butter; measure after the butter is melted;
sift the flour in a bowl, add salt, sugar, grated lemon peel, the
eggs and mix the whole with the water into a batter; lastly add the
butter and anise seed; put a wafer iron over the fire; when hot
brush it over with melted lard; put 1 teaspoonful of the batter in
the center of wafer iron, close it and bake the cake a light brown
on both sides; as soon as one is done take it from the iron and roll
up like a tube; continue to bake the remaining batter the same way;
these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar
may be used instead of anise seed. These cakes may be served either
with ice cream, wine or coffee.

823. +Macaroons.+-- Scald 1/2 pound sweet almonds with a few bitter
ones, remove the brown skins and spread the nuts out on paper to
dry; then pound them in a wedgewood mortar to a paste with the
whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated
rind of 1 lemon; mix it with 1/2 pound powdered sugar and 2
tablespoonfuls clear icing made as follows:--Take 1/2 the white of 1
egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for
a few minutes; then add it to the almonds; mix the whole into a firm
paste and form with the hands into small round balls the size of a
hickory nut; line some shallow tin pans with brown paper (such as is
used for wrapping paper), but do not butter it; set the balls in
even rows, one inch apart, on the paper, flatten each one a little
with a wet finger and bake them in a medium hot oven to a golden
color; when done wet a pastry board with cold water and lay the
macaroons on the wet board with the paper side towards the board;
after 5 minutes the macaroons may be lifted from the paper, as the
dampness loosens them; the above quantities will make 50 macaroons.
Great care should be taken to use the exact amount of in