Half a pound of granulated sugar, half a pound of strained honey, half a
pound of candied orange peel, half a pound of citron, half a pound of
almonds blanched and cut fine, an even teaspoonful of bicarbonate of
potash pounded very fine and a sherry glass of rum poured over it
twenty-four hours before it is used, an even teaspoonful of cloves, an
even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom
seed, the rind of half a lemon grated, and two eggs. Put the honey in a
saucepan and let it come to a boil, pour it over the sugar in a mixing
bowl and stir well, then add the flour, mix thoroughly, and set in a
cool place for twenty-four hours. Then cut all the fruit fine and mix
with the other ingredients thoroughly, beat the eggs and add to the
mixture, put in the rum and potash last, stir well, and let it stand for
an hour or two. Roll the dough out about a quarter of an inch thick, cut
into cakes about three inches wide and five long, bake in a quick oven
ten or fifteen minutes. Do not use more than two ounces of flour in
rolling out the cakes. Ice them while hot.
ICING.--Half a pound of sugar and the juice of half a lemon and the same
quantity of water as of lemon juice; stir together and spread on very
thin.
MACAROONS (a Bavarian Recipe).
Blanch and chop fine half a pound of almonds. Beat the whites of three
eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop
from a small spoon on paraffine paper on a baking sheet and bake a
delicate brown in a cool oven.
CHOCOLATE MACAROONS (a Bavarian Recipe).
Two ounces of almonds chopped fine, the whites of three eggs beaten to a
stiff froth, stir in six ounces of sugar and an ounce and a half of
grated chocolate, then add the almonds. Bake in a cool oven.