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Sponge Biscuits

Break four fresh eggs, and put the yolks and whites into separate bowls. Take out the specks, beat the yolks thoroughly, and add gradually, beating the mixture briskly, half a pound of powdered and sifted sugar, a dessert-spoonful of orange-flower water, a quarter of a pound of flour, and, lastly, the whites of the eggs whisked to a froth. Make some biscuit tins hot. Grease them with butter, and while hot sift powdered sugar over them. Three-parts fill them with the batter, and sprinkle sugar over the biscuits before putting them into the oven, which must be very brisk. When done turn them out of the tins, and lay them on a sieve. Time to bake, fifteen to twenty minutes.