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 of a stick and cut it in rounds all equal, one third of an inch thick. Take them up one by one with moistened fingers and make little balls as large as a walnut. Flatten them to the thickness of a third of an inch and for the rest proceed as said above, but dust with powdered sugar before putting in a hot oven.

With this dose about thirty macarons can be obtained.

Farina, six and a half ounces.

Sugar, three and a half ounces.

Pine-seeds, two ounces.

Butter, a small piece.

Milk, one quart.

Four eggs.

A pinch of salt.

Taste of lemon peel.

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. Then place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.