castor sugar. Mix with the white of an egg well beaten
up into a snow, and shape into little balls about the size of a pigeon's
egg. Put them on a piece of stout white paper, and bake them in a very
slow oven. They should be very light and delicate in flavour.

No. 220. Cakes alla Livornese

Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.

Pound two ounces of almonds, and mix them with the yolks of two eggs
and a spoonful of castor sugar flavoured with orange juice. Then mix
two ounces of sugar with an egg, and to this add the almonds, a pinch of
salt, and gradually strew in one and a half ounces of potato flour. When
it is all well mixed, add one ounce of melted butter, shape the cakes
and bake them in a slow oven.

No. 221. Genoese Pastry

Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon,
brandy.

Weigh four eggs, and take equal weights of castor sugar, butter, and
flour. Pound three ounces of almonds, and mix them with an egg, melt
the butter, and mix all the ingredients with a wooden spoon in a pudding
basin for ten minutes, then add a little scraped orange or lemon peel,
and a dessert-spoonful of brandy. Spread out the paste in thin layers
on a copper baking sheet, cover them with buttered paper, and bake in a
moderately hot oven.

These cakes must be cut into shapes when they are hot, as otherwise they
will break.

No. 222. Zabajone

Ingredients: Eggs, sugar, Marsala, Maraschino or other light-coloured
liqueur, sponge fingers.

Zabajone is a kind of syllabub. It is made with Marsala and Maraschino,
or Marsala and yellow Chartreuse. Reckon the quantities as follows: for
each person the yolks of three eggs, one teaspoonful of castor sugar to
each egg, and a wine-glass of wine and liqueur mixed. Whip up the yolks
of the eggs with the sugar, then gradually add the wine. Put this in
a bain-marie, and stir until it has thickened to the consistency of a
custard. Take care, however, that it does not boil. Serve hot in custard
glasses, and hand sponge fingers with it.

No. 223. Iced Zabajone

Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick
vanilla, rum, Maraschino, butter, ice.

Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar, and
three wine-glasses of Marsala, add half a stick of vanilla, a small bit
of whole cinnamon, and the peel of half a lemon cut into slices.

Whip this up lightly over a slow fire until it is