long thin bricks, put these on tins and set them before the fire a short time to rise, then bake them. When cold, cut in slices, and dry them in a slack oven.—Or: melt ½ lb. butter in a quart of milk, let it cool, add 1 egg, ½ pint yeast, and 4 oz. sifted sugar, beat this a few minutes, then work in flour to make a light dough, and set it by the fire to rise. Make this into little loaves, bake them on tins, in a quick oven; when half done take them out of the oven, split, and put them back to finish.
Blanch, and pound, with the whites of 4 eggs, 1 lb. of sweet almonds, 2 lbs. fine sugar, and beat it to a paste; add 8 more whites of eggs and beat well again. Drop it from a knife, on buttered paper, and bake on tins. Ratafia Cakes.—The same as maccaroons, only use half bitter and half sweet almonds.
Rub ½ lb. flour, ½ lb. sifted sugar, with ¼ lb. butter, add a table-spoonful brandy and 2 eggs; keep out part of the flour to roll them out with; twist them up, and bake on tins. If too soft, leave out 1 white of egg.
Mix 2 lbs. flour with 1 lb. sugar, rub in 1 lb. butter, 1 lb. currants, add 6 eggs. When well mixed, roll out the paste equally thin and flat; cut it into small round cakes with a wine-glass, and bake them in a moderate oven.—Or: do not cut, but pull it into small cakes.
Mix 1 lb. flour, 14 oz. butter, 5 or 6 table-spoonsful of yeast, 3 yolks of eggs and 1 white, into a paste, with cream. Set it before the fire half an hour, to rise; add a small tea-cupful of sugar and ½ lb. carraway seeds. Roll out into cakes, wash them over with rose water and sugar, and prick the top, with a knife. The oven rather quick.
