up a lump of the mixture with a knife, roll it on your hand with the flour into a small round ball; have ready an iron or tin pan, buttered, and lay the macaroons in it, as you make them up. Place them about two inches apart, in case of their spreading. Bake them about eight or ten minutes in a moderate oven; they should be baked of a pale brown colour. If too much baked, they will lose their flavour; if too little, they will be heavy. They should rise high in the middle, and crack on the surface. You may, if you choose, put a larger proportion of spice.[1]
APEES.
A pound of flour, sifted.
Half a pound of butter.
A glass of wine, and a table-spoonful of rose-water, mixed.
Half a pound of powdered white sugar.
A nutmeg, grated.
A teaspoonful of beaten cinnamon and mace.
Three table-spoonfuls of carraway seeds.
Sift the flour into a broad pan, and cut up the butter in it. Add the carraways, sugar, and spice, and pour in the liquor by degrees, mixing it well with a knife. If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough. Spread some flour on your paste-board, take out the dough, and knead it very well with your hands. Cut it into small pieces, and knead each separately, then put them all together, and knead the whole in one lump. Roll it out in a sheet about a quarter of an inch thick. Cut it out in round cakes, with the edge of a tumbler, or a tin of that size. Butter an iron pan, and lay the cakes
- ↑ Cocoa-nut cakes may be made in a similar manner, substituting for the pounded almonds half a pound of finely-grated cocoa-nut. They must be made into small round balls with a little flour laid on the palm of the hand, and baked a few minutes. They are very fine.
