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Finger Biscuits

14 ounces of granulated sugar--2 cups. 8 eggs. 6 tablespoonfuls of water. 12 ounces of flour--2 heaping cups.

Separate the eggs, the whites into a good sized bowl, the yolks into the mixing pan. Put the sugar to the yolks and stir up then add the water and they can be beaten to a thick foam. It may take 10 minutes. Have the flour ready. Whip the whites with the wire egg-whisk till they are firm enough to bear up an egg. Mix the flour in the yolks and stir in the whipped whites last. Lay the mixture in small finger-lengths with a lady-finger tube and sack or a paper cornet, on a sheet of blank paper. Sift powdered sugar over them plentifully, catch up two corners of the sheet and shake off the surplus. Lay the sheet on a baking pan.

Bake about 6 minutes. Take off by wetting the paper under side and stick the cakes together while they are still moist.