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Raspberry Ladies' Bouchees

Put the yolks of half a dozen eggs into a basin and beat them up with one-half pound of sifted crushed loaf sugar, working them well for about five minutes. Add the whites of the eggs whipped to a stiff broth, and mix in four ounces of flour. Turn the mixture into a biscuit-forcer or paper funnel, squeeze out rounds about one and one-half inches in diameter, letting them fall on sheets of paper, sprinkle them over with powdered sugar, and bake them. When done take them out, mask half of them with raspberry jam, cover with the other half, glaze them with raspberry icing, by dipping them into it, holding one at a time on a skewer, drain, place them in a hot closet for two or three minutes, take them out, and when cold they are ready for use.