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Hazel-Nut Cakes

Mince two ounces of hazel-nuts and half an ounce of sweet almonds very finely. Add three ounces of pounded and sifted sugar, the white of an egg, beaten to a firm froth, and as much flour as will bind them together. Roll the paste out till it is a quarter of an inch thick, stamp it out in small round cakes, place these on well-buttered tins, and bake in a slow oven. Time, twenty minutes to bake. Probable cost, 4d. Sufficient for six or eight cakes.