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Macaroons

Boil four ounces sweet almonds in water for three minutes; thoroughly drain and peel them nicely. Place them into a sieve and lay them at the door of a slow oven to dry for ten minutes. Drop them into a mortar, with one-half pound powdered sugar, the whites of three eggs and two drops vanilla essence. Pound all well till of a smooth paste. Transfer into a vessel and beat with the wooden spoon until of a good consistency.

Arrange a half-inch tube at the bottom of a small pastry bag. Drop the paste into the bag. Have a pastry baking pan and lay it in a piece of brown paper the full size of the bottom of the pan. Then gently press the preparation down into the papered pan, one inch in diameter, taking care that each is entirely separated from the others. Take a damp towel and drop it gently on the macaroons, so as to shape them perfectly. Place the pan in a rather slow oven and bake for twenty minutes, so they will obtain a good golden colour. Remove from the oven and let them cool. To remove them easily from the paper, wet part of a table, lay the paper over this for two minutes, detach them, dress on a dish and serve. Place in jar or tin those not needed, as they will keep in good condition for several days.