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Macaroon Cakes

Blanch, dry, and pound an ounce of sweet and a quarter of an ounce of bitter almonds, and cut two ounces of sweet into small bits. When pounding the almonds, moisten with a tea-spoonful of brandy. Beat two eggs to a froth, and rub the almonds to a paste with them. Add to the cut almonds three-quarters of a pound of powdered sugar, and the grated rind of a lemon. Mix all together with the frothed whites of three eggs, and beat until the mass has become firm, when drop from a dessert-spoon upon writing-paper, and mould into cakes about the size of a crown-piece. Bake these of a pale colour in a gentle oven for about eighteen minutes. Probable cost, 1s. 4d.