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Savoys, Dry

Whisk the whites of fifteen eggs to a firm froth, and sprinkle a pound of powdered sugar into this with the left hand, at the same time beating it lightly with the right. Add eight ounces of dried flour, and flavour the preparation with grated lemon-rind or orange-flower water. Pour the mixture into a shallow paper case, and bake in a moderate oven. When done enough, let the biscuit cool, and with a sharp knife cut it into thin slices. Dry these in a screen or in a cool oven till they are lightly browned, then put them aside till wanted. Time to bake, about half an hour. Probable cost, 3s.