mixture with a knife, roll it on your hand with the flour into a
small round ball; have ready an iron or tin pan, buttered, and lay
the maccaroons in it, as you make them up. Place them about two
inches apart, in case of their spreading. Bake them about eight or
ten minutes in a moderate oven; they should be baked of a pale
brown colour. If too much baked, they will lose their flavour; if
too little, they will be heavy. They should rise high in the
middle, and crack on the surface. You may, if you choose, put a
larger proportion of spice. [Footnote: Cocoa-nut cakes may be made
in a similar manner, substituting for the pounded almonds half a
pound of finely-grated cocoa-nut. They mast be made into small
round balls with a little flour laid on the palm of the hand, and
baked a few minutes. They are very fine.]


APEES.

A pound of flour, sifted.
Half a pound of butter.
Half a glass of wine, and a table-spoon of rose-water mixed.
Half a pound of powdered white sugar.
A nutmeg, grated.
A tea-spoonful of beaten cinnamon and mace.
Three table-spoonfuls of carraway seeds.

Sift the flour into a broad pan, and cut up the butter in it. Add
the carraways, sugar, and spice, and pour in the liquor by
degrees, mixing it well with a knife; add enough of cold water to
make it a stiff dough. Spread some flour on your pasteboard, take
out the dough, and knead it very well with your hands. Cut it into