Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour; add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-fourths pound).  Butter shallow pans, and put in the mixture about two inches thick; after it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece.  Put back in oven and bake a little longer.  When cold put away in tin box.

KINDEL

Two pounds of soup fat rendered a day or two before using, three pints of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one teaspoon of baking-powder, two teaspoons of vanilla, flour.  Knead well, add enough beer to be able to roll.  Let it stand two hours.

Roll, cut in long strips three inches wide.  Fill with the following:  One and one-half cups of brown sugar, two tablespoons of honey, two pounds of walnuts chopped fine, one pound of stewed prunes chopped fine, two cups of sponge cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and a little citron chopped fine; add a little wine, a little chicken schmalz; heat a few minutes.  You may use up remnants of jellies, jams, marmalades, etc.  Put plenty of filling in centre of strips, fold over, with a round stick (use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart.  They will be the shape of the fig bars you buy.  Grease the pan and the top of cakes, and bake in moderate oven.  They will keep—­the longer the better.

ALMOND MACAROONS, No. 1

Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of four eggs, and work the paste well together with the back of a spoon.  Dip your hands in water and roll the mixture into balls the size of a hickory nut and lay on buttered or waxed paper an inch apart.  When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny.  Set in a cool oven three-quarters of an hour.

ALMOND MACAROONS, No. 2

Prepare the almonds by blanching them in boiling water.  Strip them of the skins and lay them on a clean towel to dry.  Grate or pound one-half pound of almonds, beat the whites of five eggs to a stiff, very stiff froth; stir in gradually three-quarters of a pound of pulverized sugar (use confectioner’s sugar if you can get it), and then add the pounded almonds, to which add a tablespoon of rosewater or a teaspoon of essence of bitter almonds.  Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoon of the mixture at a time, allowing room enough to prevent their running together.  Sift powdered sugar over them and bake in a quick oven to a delicate brown.  If the mixture has been well beaten they will not run.  Try one on a piece of paper before you venture to bake them all.  If it runs add a little more sugar.