Almond Macaroons.
Blanch and skin eight ounces of Jordan almonds and one ounce of bitter ones; dry them on a sieve, and pound them to a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them five ounces of pulverized sugar, one tea-spoonful of rice flour, and the whites of three eggs beaten to a stiff froth; with a spoon, put this on paper in drops the size of a walnut; bake in a slow oven until they are of a light-brown color, and firmly set; take them from the paper by wetting the under side of it.