Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Rub the almonds smooth with some of the whites of eggs; beat the other whites up about half and mix with the sugar, paste, flavor and flour it-to a smooth paste. Roll out yi-mch thick, cut out like the Almond SouflSe, put on dusted pans, let dry a little and bake in medium heat. The cakes should puff up like the souffle. Ice with a thin royal icing and dip the corners in colored sugar, or decorate with piping in several colors. 353— PATIENCE CAKE. 2 lbs. icing sugar, i pt. white of eggs, r}i lb. flour, vanilla flavor. Beat the whites of eggs up about one-half, add flavor, sugar and flour. Mix well together till the mixture gets soft. Put with bag and tube on waxed pans in shape of small fingers or drops; let dry till a crust is formed, and bake in a cool oven. The cake may be made in several colors and flavors. 356.— ANISE DROPS. I lb. sugar i lb. flour 8 eggs }i oz. anise seed lemon extract. Beat the sugar and eggs together on a slow fire, same as for sponge cake. When light, add the seeds and flavor. Lay out with bag and tube on greased and dusted pans in drops the size of a silver quarter, and let dry, same as PATIENCE CAKE, No. 355, for three or four hours, and bake in a cool oven. 337.— VANILLA CREAM DROPS. 20 yolks 3 lbs. icing sugar % oz. ammonia vanilla flavor. Stir sugar, yolks and vanilla till smooth and add the ammonia. Dress on waxed or greased and dusted pans, same as for ANISE DROPS, No. 336. Let stand till a thin crust is formed (which takes from ten to twenty minutes). Do not let dry too much. The mixture should be rather firm, just enough to flow. If too soft, add more sugar; otherwise, add a little more yolk. Bake in a cool oven. 338.— CHOCOLATE DROPS. BAISERS. 3 lbs. sugar, (take half powdered sugar and half icing sugar), ^ pt. whites of eggs, 6 ozs. chocolate, vanilla flavor. Dissolve the chocolate, and stir with the sugar and whites of eggs on a slow fire till it is well dissolved and blood warm. Dress with bag and tube on greased and dusted pans, same as ANISE DROPS, No. 336. Let stand for three hours to dry, then bake in a cool oven. 339.— VANILLA DROPS. ROSE DROPS. PEPPERMINT DROPS. 2% lbs. powdered sugar }i pt. whites of eggs. Beat sugar and the whites of eggs on a slow fire till lukewarm. Take off and beat till medium firm, but flowing. Flavor vanilla or peppermint; or color pink and flavor rose. Dress on waxed or greased and dusted pans. Let stand for about fifteen minutes, or till a thin crust is formed, and bake in a cool oven. 360.— MACAROONS. 2 lbs. powdered sugar 10 to 12 whites of eggs, 1 lb blanched and well-dried almonds. Pound the almonds in the mortar with whites of eggs to a fine paste, adding the sugar gradually and more whites to make a smooth paste. The flavor is improved by using a few bitter almonds in the paste, or bitter almond oil. Lay the paste out in drops on paper, and bake in a medium heat on double pans. When cold wet the under side of the paper and remove the macaroons. 361.— MACAROONS FROM ALMOND PASTE. I lb. almond paste 6 or 7 whites of eggs I lb. 4 ozs. coarse powdered sugar (or half granulated and half powdered sugar). Rub the paste smooth with some whites, add a part of the sugar and more whites; work in the rest of the sugar, and make into a smooth paste. Lay out same as No. 360. 362.— MACAROON PASTE FOR FANCY MACAROONS. Make the paste No. 360, with one pound of almonds and one pound of sugar and five whites of eggs, and dress on papers with bag and star tube in fancy shapes. 363 —MACAROON DECORATING.