ass gently over the macaroons, making the surface smooth and
shiny. Set in a cool oven three-quarters of an hour.

ALMOND MACAROONS, No. 2

Prepare the almonds by blanching them in boiling water. Strip them of
the skins and lay them on a clean towel to dry. Grate or pound one-half
pound of almonds, beat the whites of five eggs to a stiff, very stiff
froth; stir in gradually three-quarters of a pound of pulverized sugar
(use confectioner's sugar if you can get it), and then add the pounded
almonds, to which add a tablespoon of rosewater or a teaspoon of essence
of bitter almonds. Line a broad baking-pan with buttered or waxed paper
and drop upon this half a teaspoon of the mixture at a time, allowing
room enough to prevent their running together. Sift powdered sugar over
them and bake in a quick oven to a delicate brown. If the mixture has
been well beaten they will not run. Try one on a piece of paper before
you venture to bake them all. If it runs add a little more sugar.

ALMOND MACAROONS WITH FIGS

Beat stiff the whites of three eggs, add one-half pound of sugar, and
one-half pound of finely cut figs, one-half pound of either blanched
almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
mixture on paper, same distance apart. Bake very slowly in very moderate
oven. Remove and let cool; then take paper out with the macaroons, turn
over and place hot cloths on wrong; side, when cakes will drop off.

ALMOND STICKS--FLEISCHIG

Take one-half glass of fat, two eggs, four cups of flour, two teaspoons
of baking-powder, one cup of water, one-half cup of sugar; knead
lightly, and roll out not too thin. Two cups of sugar, mix with two
teaspoons of cinnamon; one-half pound of grated almonds, one-half pound
of small raisins (washed). Reserve one-half of the sugar and cinnamon,
the nuts and raisins; brush the dough with melted fat and sprinkle with
almonds and sugar. Put a little of the almond and raisin mixture around
the edge and roll around twice. Cut in small pieces, brush every piece
with fat, and roll in the sugar and almonds which has been reserved for
this purpose. Place in greased pan and bake in hot oven.

ALMOND STICKS

Grind two cups of almonds and reserve one-quarter cup each of sugar and
nuts, and an egg yolk for decorating. Cream one cup of butter, add
three-fourths cup of sugar, then two whole eggs, almonds and two