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Classic
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page 405
After the flour and sugar have been sifted, stir all the ingredients together
excepting the flour, for 1/4 hour; then add the flour, a spoonful at a time.
Take a tea spoonful of the dough at a time, turn in sugar and form into long
pieces and bake on a waxed pan in a moderate oven to a light brown color.
112. Burnt Almonds. 1 pound of almonds rubbed in a cloth, (but not peeled), 1
pound of sugar, and if liked a little cinnamon.
The sugar is melted in a little water, and boiled in a copper stewpan until the
sugar strings. Then add the almonds, which are stirred constantly until they are
sugared. Then take the pan from the stove and stir until the almonds are dry;
then put the pan on the stove again until they are glazed. Pour onto a flat dish
and while still hot mix through them the cinnamon and then pick the almonds
apart.
113. Muscadine Almonds. 3/4 pound of almonds with the shells, 3/4 pound of
sifted sugar, the whites of 8 eggs, cinnamon, cloves, and lemon peel.
Clean the almonds in a cloth, grate and put them on the stove with the whites of
the eggs, sugar and spices, and stir until they are no longer sticky when
handled; then cool, form into small almonds and bake in a slow oven.
114. Kisses. For these cakes the finest powdered sugar only can be used. Take 1
pound of powdered sugar, a little vanilla, 4-6 fresh eggs (the whites only).
Beat the whites to a froth stiff enough to cut, add sugar and vanilla, whipping
constantly. Drop the batter onto a waxed pan with a teaspoon, bake in a slow
oven. Some people prefer the kisses filled with whipped cream. Form the dough
into balls the size of an egg, bake, hollow them, form the bottom and just
before serving, fill them with cream.
115. Sweet Macaroons. 1 1/2 pounds of sifted sugar, 1 pound of grated almonds,
the whites of 4 eggs, the grated rind of a lemon. Stir the almonds with sugar,
lemon peel and the beaten whites of the eggs for a time, form into long or round
balls with a spoon, put into a hot waxed pan and bake in a slow oven until light
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