Macaroon

“ Lay the paste in half-teaspoonfuls on the oiled or greased paper. If the trial one indicated that they were slightly too stiff, lay a wet finger on each, sift powdered sugar over, and then put a pinch of chopped and blanched almonds in the centre with just enough pressure to keep them in place. As the macaroon spreads in the oven the almonds scatter themselves.
Macaroons should be baked about twenty minutes in a moderate oven. They must be taken out while they are a very pale brown, but they must also be quite “set,” or they will fall. If the oven is too quick they will brown too soon ”

“ When perfectly cold, grate or chop fine. Crumble two dozen macaroons into fine crumbs, then toast in hot oven a few minutes. Now make a rich, boiled custard, of yolks of four eggs, one-half a cup of sugar and two cups of cream, then pour over the stiff-beaten whites of two eggs and let cool. To one quart of cream add one-third a cup of sugar and beat until thoroughly mixed, add to the custard, and flavor with vanilla or maraschino, then freeze. When half frozen add the macaroon crumbs and half of the grated walnut mixture and finish freezing. ”

“ Dissolve the gum arabic in the hot water thoroughly; then stir in the sugar. Boil gently until very thick. Set it, while using it, in a pan of boiling water to keep hot. Take a round tin pail (a fluted mould will not do so well) , butter thickly on bottom and sides, dip the edges only of each macaroon in the hot candy and lay them in close rows on the bottom until it is covered. Let them get perfectly dry, and [231] be sure they adhere firmly to one another before you begin the lower row of the sides. Build up your wall, one row at a time, letting each harden before adding another. ”

“ Set on stove, stir continually and cook until a little of the candy taken out and tested in cold water forms a soft ball. Remove from fire and add 1 teaspoonful ground nutmeg and all the macaroon cocoanut it will take up. Pour on greased slab and roll out thin, about one-third the thickness of a caramel. Melt some fondant, flavor vanilla and spread over half of the cocoanut batch, then fold the other half over on the cream and roll down smooth. ”

“ Have two well buttered and floured pastry baking-pans ready, place the preparation in the bag, then gently press it down in each pan, giving small round forms the size of fifty-cent pieces and half an inch apart from one another; when all in the pans, evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar. Place one pan in the hot oven to bake for fifteen minutes. ”

“ Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.
Cold Cabinet Pudding Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard) , then layer of macaroons (also soaked in custard) ”

“ There's not in the wide world so tempting a sweet
As that Trifle where custard and macaroons meet;
Oh! the latest sweet tooth from my head must depart
Ere the taste of that Trifle shall not win my heart.
Yet it is not the sugar that's thrown in between,
Nor the peel of the lemon so candied and green;
'Tis not the rich cream that's whipp'd up by a mill:
Oh, no! it is something more exquisite still.
'Tis that nice macaroons in the dish I have laid,
Of which a delicious foundation is made ”

“ A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Blanch and pound your almonds, beat them very smooth, and mix the bitter and sweet together; do them, if you can, the day before you make the macaroons. Pound and sift your spice. Beat the whites of three eggs till they stand alone; add to them, very gradually, the powdered sugar, a spoonful at a time, bet it in very hard, and put in, by degrees, the rose-water and spice. Then stir in, gradually, the almonds. The mixture must be like a soft dough; if too thick, it will be heavy; if too thin, it will run out of shape. ”

“ One pint of cream, half a pint of milk, teacupful of sugar, two eggs beaten separately, the whites being added last, a teaspoonful of vanilla extract. Stir thoroughly but do not cook, it is quite as nice without. This will be sufficient for six persons. Dissolve half a pound of macaroons in the above mixture before it is frozen and a delicious ice cream may be had. ”

“ Four eggs, powdered sugar to taste, three-fourths tumbler of sherry wine, one-half pint of cream whipped, one-half pound macaroons. Beat eggs, yolks and whites separately. To beaten yolks add sugar and sherry. Cook this in a double boiler until thick, stirring constantly; when thick let cool. Add whites of eggs beaten stiff, mix with yolks, sugar and sherry, break macaroons and mix with above; flavor with vanilla, sweeten to taste. ”

“ Method.—Rinse a plain mould with cold water, decorate the bottom with halves or rings of cherries, and about 3⁄4 fill it with broken sponge and macaroons. Dissolve the gelatine in the milk, when nearly boiling add the eggs, and stir by the side of the fire until they thicken. Add the sugar and vanilla essence to taste, and pour into the mould. Turn out when cold, and serve with a good custard. ”

“ To the yolks and sugar add one cup of sherry wine and cook to a thick custard in double boiler. To the custard while hot add one talbespoonful of gelatine dissolved in one-half cup of water, then whip in lightly the beaten whites. Roll out macaroons or Social Teas into dust. Into a bowl begin to lay cracker dust, pineapple, nuts and cherries. When you have used half the ingredients, pour over it the other half of the fruits and custard, sprinkling the top with cracker dust. ”

“ Use receipt for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding. ”

“ Stir the sugar and white of egg lightly together; then whip in gradually the almond-paste.
Line a broad baking-pan with buttered white paper; drop upon this spoonfuls of the mixture at such distances apart as shall prevent their running together. Sift [321] powdered sugar thickly upon each, and bake in a quick oven to a delicate brown.
Try the mixture first, to make sure it is of the right consistency, and if the macaroons run into irregular shapes, beat in more sugar. This will hardly happen, however, if the mixture is already well beaten. ”

“ Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream whipped, five cents’ worth each of preserved cherries and pineapple cut-up, one tablespoon of mocha essence; grate four macaroons, and after the mixture is in form sprinkle same over top. Beat the eggs, sugar, and mocha essence up light, stir in whipped cream and fruit ”

“ Strew with cinnamon and sugar. Cover and let them stand while you scald the milk, and stir in the macaroons, the salt and the corn-starch wet up in cold milk. Boil for one minute. Take from the fire, beat up well, and let it cool before whipping in the frothed whites. Pour this mixture over the apples and bake half an hour in a brisk oven. Eat warm with a sauce made of the water in which the apples were stewed, well sweetened and spiced, a tablespoonful of butter, rolled in flour and the beaten yolk of an egg. Heat the liquor, sweeten and season; thicken with butter and flour ”

“ Dissolve one package lemon bromangelon in one pint boiling water. Let cool to a consistency of a syrup, then whip with an egg-beater to a consistency of whipped cream, add one teacup shredded pineapple and one teacup candied cherries cut fine. Stir all together and congeal on ice in mould; serve with macaroons. ”

“ Prepare a flawn-crust, and bake it without colouration. Garnish its bottom with a layer of thin frangipan cream, combined with crushed macaroons. Upon this cream set some half-apricots, poached in vanilla-flavoured syrup, and cover them with a layer of the same cream.
Sprinkle the surface with crushed macaroons and melted butter and glaze quickly.
N.B.—The above is the usual procedure, but fruit “à la Bourdaloue” may also be prepared in the following ways: (1) Set the fruit in a shallow timbale, between two layers of cream, the upper one of which should be covered with gratin ”

“ I’ve tried those macaroons before—they are as hard as bricks!”
“I wish they would get cocoa-nut cakes for a change; I adore cocoa-nuts, when they are soft and mushy. We make them at home, and they are ever so much nicer than the ones you buy!”
“That’s what they call plum-cake, my love! Case of ‘Brother, where art thou?’ like the Friday pudding. Those little white fellows look frightfully insipid. What Rhoda would call a ‘kid-glove flavour,’ I should say.” ”

“ Macaroons.—Pound 1 lb. blanched and dried sweet almonds fine in a mortar; pass through wire sieve; make into softish batter, with whites of 5 or 6 eggs, and a spoonful or two of orange-flower water; beat well; lay on oval wafer-paper; dredge tops with powdered loaf sugar; bake in rather cool oven.
Madeira Cake.—Whisk 4 eggs very light, and, still whisking, throw in by slow degrees the following ingredients in the order named—6 oz. each sifted sugar and flour, 4 oz. butter, slightly dissolved but not heated, the rind of a fresh lemon, and 1⁄3 teaspoonful soda carbonate ”

“ One dozen sponge fingers, one dozen macaroons, one dozen cocoanut cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. Make a quart of soft custard, and season with one teaspoonful of lemon extract or two table-spoonfuls of wine. ”

“ Lay a sheet of wafer paper on a tin, and put on the paste in little cakes, the shape of macaroons.
MACKAREL. Their season is generally May, June, and July; but may sometimes be had at an earlier period. When green gooseberries are ready, their appearance may at all times be expected. They are so tender a fish that they carry and keep worse than any other: choose those that are firm and bright, and sweet scented. After gutting and cleaning, boil them gently, and serve with butter and fennel, or gooseberry sauce. To broil them, split and sprinkle with herbs, pepper and salt ”

“ Average Cost, 9d. Sufficient for 6 or 7 persons.
2169.—TRIFLE, No. 1.
Ingredients.—4 sponge cakes, 6 macaroons, 12 ratafias, 2 ozs. of almonds (blanched and shredded) , the grated rind of 1⁄2 a lemon, 1⁄2 a pint of custard No. 2104, 1⁄2 a pint of cream, 2 whites of eggs, castor sugar, raspberry or strawberry jam, 1⁄4 of a pint of sherry, glacé cherries, angelica. ”

“ Pound the whole briskly for five minutes, then add two ounces of well-pounded macaroons (No. 1210) , and mix again for two minutes more. Line a pie-plate as for mince pie (No. 1082) , pour all the preparation over, cover, and bake exactly the same as for the mince pie; when arranged on a dessert-dish, decorate the top and sides artistically with two ounces of candied cherries, three ounces of pear, one of angelica, two of apricot, and two of pineapple, all the fruits being candied, then send to the table.
1106. Peach Tarts. ”

“ Or (omitting the cheese) you may dress it with rich gravy of roast meat.
For Sweet Macaroni.—Having boiled it in milk instead of water, drain it, and mix with it powdered mace and nutmeg, with butter, sugar, and rose or peach-water. Macaroni (like vermicelli) has in itself no taste, but is only made palatable by the manner of dressing it. Good soup is rather weakened than improved by the addition of macaroni.
COMMON OMELET.— Beat five eggs till very light and thick. Stir gradually into the pan of eggs four table-spoonfuls of sifted flour. Thin the batter with a large tea-cup of milk. ”

“ When it is scalding hot, salt to taste; add half a table-spoonful of butter, then the macaroni, and heat together slowly. They should not boil. Meanwhile put the reserved cream into a small saucepan. Heat, stir in the table-spoonful of butter, pepper and parsley; the flour, wet with cold milk, the grated cheese, and when this is dissolved, the beaten egg. Pour the macaroni into a neat baking-dish, cover with the cheese mixture. Strew the top with very fine bread-crumbs, and brown quickly on the upper grating of a hot oven. ”

“ MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours. ”