1 lb. sugar.
½ lb. flour.
¼ lb. butter.
1 teacup “loppered” milk.
5 eggs.
2 tablespoonfuls rose-water.
¾ lb. almonds, blanched and chopped small, but not pounded.
1 teaspoonful soda dissolved in boiling water.
Cream butter, and sugar; stir in the beaten yolks, the milk, the flour,
and the rose-water, the almonds, lastly the beaten whites very lightly
and quickly. Drop in rings or round cakes upon buttered paper, and bake
immediately.
You may substitute grated cocoanut, or the chopped kernels of white
walnuts, for the almonds, in which case add a little salt.