Ice it, and ornament it with nonpareils.
These almond cakes are generally baked in a turban shaped mould, and the nonpareils put on, in spots or sprigs.
A pound of almonds in the shells (if the shells are soft and thin,) will generally yield half a pound when shelled. Hard, thick-shelled almonds, seldom yield much more than a quarter of a pound, and should therefore never be bought for cakes or puddings.
Bitter almonds and peach-kernels can always be purchased with the shells off.
Families should always save their peach-kernels as they can be used in cakes, puddings and custards.
MACAROONS.
Half a pound of shelled sweet almonds.
A quarter of a pound of shelled bitter almonds.
The whites of three eggs.
Twenty-four large tea-spoonfuls of powdered loaf-sugar.
A tea-spoonful of rose-water.
A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Blanch and pound your almonds, beat them very smooth, and mix the bitter and sweet together; do them, if you can, the day before you make the macaroons. Pound and sift your spice. Beat the whites of three eggs till they stand alone; add to them, very gradually, the powdered sugar, a spoonful at a time, bet it in very hard, and put in, by degrees, the rose-water and spice. Then stir in, gradually, the almonds. The mixture must be like a soft dough; if too thick, it will be heavy; if too thin, it will run out of shape. If you find your almonds not sufficient, prepare a few more, and stir them in. When it is all well mixed and stirred, put some flour in the palm of your hand, and taking
