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Savoy Biscuits, or Ladies' Fingers

These biscuits are used for making a number of fancy dishes. They contain a good deal of nourishment, and are excellent for the young and weakly when soaked in beef-tea or milk. To make them, break six eggs, and separate the whites from the yolks. Beat the yolks well, and whilst beating strew in six ounces of powdered and sifted sugar which has been rubbed upon the rind of a lemon before being broken. Beat the mixture till smooth, and add gradually three-quarters of a pound of dry flour and the whites of the eggs beaten to a solid froth. Bake the biscuits in fluted tins sold for the purpose, lined with buttered paper; or, if these are not at hand, draw the paste in straight lines upon thick paper, or make little cases with buttered writing-paper. The biscuits should be made in the shape of a finger, three-quarters of an inch wide, and about four inches long. Bake in a quick oven. When putting the biscuits away, lay them in couples back to back. If preferred, a tea-spoonful of orange-flower or rose-water may be used instead of lemon-juice to flavour the biscuits. Time to bake, eight minutes. Probable cost, 1s. 8d. per pound. Or whisk twelve eggs thoroughly with three table-spoonfuls of water, and add very gradually one pound of powdered and sifted sugar. Beat the mixture till it is as smooth and thick as cream, then stir into it one pound of dried and sifted flour. Mould it into long cakes, and bake in a slow oven.