Almond Macaroons

Blanch and skin 8 oz. of Jordan almonds and 1 oz. of bitter ones; dry them on a sieve, and pound them in a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them 5 oz. pulverized sugar, 1 teaspoonful rice flour, and the whites of 3 eggs beaten in a stiff froth; put this on paper in drops the size of walnuts, bake in a slow oven until they are of a light color and firmly set; take them from the paper by wetting the under side of it.

Cocoanut Macaroons

Stir together the whites of 2 eggs beaten to 1 lb. of desiccated cocoanut and 1 cupful powdered sugar. Work till it becomes a soft paste and drop in spoonfuls on a buttered tin. Bake in a slow oven.