Macaroons, Almond.—Blanch and pound ½lb. sweet and 4oz. bitter almonds, using a little egg white to prevent their oiling, and let them stand till next day. Now whisk three egg whites to a stiff froth, working in gradually, a very little at a time, three full tablespoonfuls of sifted sugar, and when this is amalgamated add in lightly a teaspoonful of powdered cinnamon, mace, and nutmeg, all sifted together, and a teaspoonful of either rose or orange-flower water, lastly adding in by degrees the pounded almonds. Be careful about the con-sistency of this paste for the above given reasons, thinning the dough with a little liquid, or thickening it with a few more pounded almonds, as may be needful. Now take up little pieces of this dough and roll it in your floured hands into little balls rather bigger than large marbles, set these on a buttered baking sheet, 2in. apart, lay some shred and blanched almonds on each, brush them over with plain sugar and water syrup, and bake for eight or nine minutes in a moderate oven till of a delicate fawn colour. Filberts, pistachios, or any nuts, can be used for this recipe, where variety is desired.