Macaroons, No. 1

Blanch a pound of almonds by pouring boiling water over them, and when the skin becomes loose, taking it off; then dry them thoroughly, and this should be done some hours before you use them; then pound them, a few at a time, in a mortar, adding a little rose-water as you pound them, to prevent their oiling. When you have them all in a smooth paste, beat the whites of eight eggs with a pound of powdered sugar and a tablespoonful of flour, add the almonds and two more whites of eggs beaten light, drop them with a spoon on buttered paper or ins, and bake quickly.

Macaroons, No. 2

Blanch and dry half a pound of almonds the day before you want to use them, placing them on a sieve to dry; pound them in a mortar with a pound and a quarter of sifted sugar; add gradually the whites of two eggs, pound well together; keep adding the whites of eggs until you have used the whites of eleven eggs; beat well, and lay them on paper in pieces the size of walnuts, so they will not touch. Bake in a moderate oven a light yellow color. Take them off carefully with a knife.

Macaroons, No. 3

The whites of three eggs beaten to a stiff froth and added to three quarters of a pound of sugar, half a pound of almonds which have been blanched and dried, chopped very fine; stir them in and drop on buttered tins. Bake in a moderate oven.