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Wine Finger Biscuits

Warm two ounces of butter, and beat it to a cream, with two tablespoonfuls of caster-sugar and one tablespoonful of orange-sugar; add one wineglassful of Madeira wine and a little salt, then stir eight ounces of flour in the mixture, and work till smooth. Dust some flour over the table, and roll the paste out very thin; cut it into long thin fingers, which prick all over with a fork. Dust some flour over a baking-sheet, arrange the biscuits on it, and bake in a moderately brisk oven. Serve on a glass dish. The biscuits should be kept perfectly dry in baking-tins.