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Italian Macaroons

Blanch and pound eight ounces of sweet almonds (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower water, one pound of sifted sugar, and the frothed whites of three eggs. Smooth the ingredients by rubbing them well together, and add very gradually the frothed whites. When the paste looks soft and smooth, drop it, in quantities about the size of a walnut, through a funnel on to some wafer-paper. Bake on the ordinary plate, in a rather slow oven, to a pale colour. A strip or two of almond should be stuck on the top of each macaroon before baking. Time, fifteen to twenty minutes to bake. Probable cost, 1s. 8d. per pound.