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Viennese Biscuits, for Dessert

Beat five eggs for fully a quarter of an hour with half a pound of powdered white sugar. Add gradually half a pound of flour, and beat the mixture again till it is light and smooth. Have ready some baking-sheets buttered and floured for the purpose. Put the batter into a biscuit-forcer, and gently press it out upon the baking-sheets in shapes broad at the ends and narrow in the middle. Dredge powdered white sugar on the surface, and bake the biscuits in a brisk oven. When they are lightly browned they are done enough. Time to bake the biscuits, about eight minutes. Probable cost, 1s. for this quantity.