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Mixtures of white of egg and sugar, with or without chopped nuts, when baked in the oven, are a cross between cakes and candies. To secure the best results, materials should be carefully combined and slowly baked.

Almonds shelled, blanched, and finely ground are the chief ingredient of almond paste. This can be made at home, or can be purchased ready for use in one pound, five pound, and larger packages, at about the same cost. It is the basis of a large variety of macaroons, and is also used for marzipan fruits, flowers, and vegetables.

Beat whites of eggs until stiff and add, a spoonful at a time, two thirds cup sugar, beating vigorously between each addition, and continue to beat until mixture will hold its shape. Carefully