Page:Mrs Beeton's Book of Household Management.djvu/1586

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Ingredients.—¾ of a lblb. [sic] of sweet ground almonds, 2 ozs. of butter, 1¼ lbs. of castor sugar, the whites of 6 or 8 eggs.

Method.—Exactly the same as for macaroons, but the paste must be a little softer, and they must be laid out in very small drops on to sheets of clean white kitchen paper, laid over baking-plates, and baked in a cool oven to a very pale colour.

Time.—20 to 30 minutes. Average Cost, 2s. 3d. Sufficient for 60 or 80 ratafias.

Ingredients.—½ a lb. of rice flour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, 1 egg.

Method.—Beat the butter to a cream, stir in the rice flour and pounded sugar, and moisten the whole with the egg, which should be previously well beaten. Roll out the paste, cut out with a round paste cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.

Time.—12 to 18 minutes. Average Cost, 9d. Sufficient to make about 18 cakes.

Ingredients.—4 eggs, 8 ozs. of castor sugar, a few drops of essence of lemon, 8 ozs. of flour.

Method.—Break the eggs into a basin, beat well with the sugar and essence of lemon for ¼ of an hour. Then dredge in the flour gradually, and well but lightly mix. Then put the mixture into a savoy bag, lay the biscuits out on to a sheet of thick cartridge paper, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them. These biscuits, or ladies' fingers, as they are sometimes called, are used for making Charlotte Russes and a variety of fancy sweet dishes.

Time.—10 to 12 minutes. Average Cost, 9d. Sufficient for 2 doz. cakes.

Ingredients.—1 lb. of flour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, ½ an oz. of caraway seeds, 3 eggs.