ath.

If it is wished to make it crisp, melt about three and a half pounds of
granulated sugar with two tablespoonfuls of water and when the sugar has
boiled enough to "make the thread" smear every one of the little quince
cakes with it. If the sugar becomes too hard during the operation put it
back on the fire with a little water and make it boil again. When the
sugar is dry on one side and on the edge, smear the other side.

196

PORTUGUESE CAKE

(Focaccia alla Portoghese)

Sweet almonds, five ounces.
Granulated sugar, five ounces.
Potato meal, one and a half ounce.
Three eggs.
One big orange or two small.

First mix the yolks of the eggs with the sugar, then add the flour, then
the almonds skinned and chopped fine, then the orange juice (through a
colander) then a taste of orange peel. Finally add to the mixture the
whites of the eggs well beaten. Put in a paper mold greased evenly with
butter, with a thickness of about an inch and bake in a very moderately
hot oven. After baked, cover with a white glaze or frost, made with
powdered sugar, lemon juice and the white of eggs.

197

MACAROONS

(Amaretti)

I

Granulated sugar, nine ounces.
Sweet almonds, three and a half ounces.
Bitter almonds, half of the above quantity.
Whites of egg, two.

Skin and dry the almonds, then chop them very fine. Mix the sugar and
the whites of egg and stir for about half an hour, then add the almonds
to form a rather hard paste. Of this make little balls, as large as a
small walnut. If the paste is too soft add a little butter, if too hard
add a little white of egg, this time beaten. Were it desired to give the
macaroons a brownish color, mix with the paste a little burnt sugar.

As you form the little ball, that you will flatten to the thickness of
one third of an inch, put them over wafers or on pieces of paper or in a
baking tin greased with butter and sprinkled with half flour and half
powdered sugar. Dispose them at a certain distance from one another as
they will enlarge and swell, remaining empty inside.

Bake in an oven moderately hot.

II

Powdered sugar, ten and a half ounces.
Sweet almonds, three ounces.
Bitter almonds, one ounce.
Two whites of egg.

Skin the almonds and dry them in the sun or on the fire, then chop and
grind very fine with one white of egg poured in various times. When this
is done, put half of the sugar, stirring and kneading with your hand.
Then pour