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Rock Cakes, Almond or Cocoa-Nut

Blanch three-quarters of a pound of sweet and three or four bitter almonds, and cut them in pieces the size of a pea. Whisk the whites of three eggs to a firm froth. Stir in three-quarters of a pound of white and sifted sugar, a tea-spoonful at a time, and add quite as gradually the blanched almonds. Lay a piece of buttered paper on a flat tin, and with a fork drop the mixture in little knobs upon it. Bake in a moderate oven. Half a pound of grated cocoa-nut may be substituted for the almonds. Time, twenty to thirty minutes. Probable cost, 1s. 4d. per pound.