Almond Macaroons
Blanch and pulverize 1/2 pound of shelled almonds; rub fine, add a little rose-water. Beat the whites of 3 eggs to a stiff froth. Stir in gradually 1 pound of granulated sugar. Drop by small spoonfuls on buttered paper in tins an inch or two apart, as they spread in baking, Bake a light brown in a quick oven, first sifting white sugar over them.