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Fruit Biscuits

Make a paste as follows; mix thoroughly the yolks of two eggs, and four ounces of sugar. When smooth add four ounces of flour, one egg, and a little salt, and last of all, the two whites of eggs, whisked till firm. Spread the paste on a lined baking-tin; it should be rather less than an inch thick. Bake in a moderate oven, and when cool cut into fingers. Rub a cupful of strawberries or raspberries through a fine sieve, and mix with the pulp castor sugar to make a stiff paste. Spread this upon the biscuits, and dry in a cool oven.