1 lb. of butter 1½ lbs. of flour 2 yolks of eggs 1 tbsp. of arrack or brandy ½ lb. of sugar ¼ lb. of blanched, ground almonds ¼ cup of chopped citron Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to ¼ inch thick. Cut out with cookie cutters and bake to a light yellow color. Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked. No. 2—HAZELNUT COOKIES. ¾ lb. of sugar 4 eggs 1 lb. of flour 1½ tsps. of vanilla ½ lb. of ground hazelnuts Preparation: The ingredients are mixed into a smooth batter, rolled out thin, cut out in various designs and baked a nice yellow color. When done, spread with vanilla frosting. No. 3—KISSES. ½ lb. of sugar mixed with vanilla 4 whites of eggs Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven. No. 4—SAND COOKIES. 1 cup of butter 1½ cups of sugar 3 eggs 1 tbsp. of water ½ tsp. of baking powder Flour enough to make a stiff dough Sugar and cinnamon Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out. Cut it into squares, dust with sugar and cinnamon and bake. No. 5—ALMOND HEAPS. ½ lb. of sugar 3 whites of eggs ¼ tsp. of cinnamon ½ lb. unblanched almonds, cut into long strips ¼ tsp. of corn starch Preparation: Stir the beaten whites of eggs with sugar ½ hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven. No. 6—ALMOND MACAROONS. ½ lb. of sugar 3 whites of eggs ½ lb. blanched, ground almonds 1 tsp. of corn starch Preparation: The beaten whites of eggs and sugar are stirred ½ hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow. No. 7—CHOCOLATE MACAROONS WITH ALMONDS. ½ lb. unblanched almonds, cut into long strips ¾ cup of sugar ¼ lb. of grated sweet chocolate 3 whites of eggs 2 tbsps. of water Preparation: The almonds are blanched and cut into long strips, then they are stirred in the sugar and water over the fire until they become sugared. When this has cooled, stir in the chocolate and beaten whites of eggs. Grease the pans with a bacon rind, put little heaps of the batter on and bake in a medium oven. No. 8—CHOCOLATE MACAROONS WITH COCOANUT. 1 lb. of sugar 4 eggs ¼ lb. of sweet, grated chocolate ¼ lb. of cocoanut 1 tsp. of cinnamon 1 lb. of flour 2 tsps. of baking powder