118.—Fruit Biscuits.
For these the ingredients are 6 eggs and 6 yolks, 1 lb. of sugar, and 1 lb. of flour.
To mix the above five recipes, observe the directions given for Common Drop Biscuits. They must be baked in a hot oven. The Savoy Biscuits must be laid out from a savoy bag on “cap” paper one-half round and one-half long. The French Savoys must be laid out oval, and when baked two are to be put together. The Judges’ Biscuits are to be laid out round, about the size of a half-crown; and the Lord Mayor’s are to be round, and of double the size. The Fruit Biscuits are to be laid out about the size of a shilling, and preserved fruit put between two of them. Have ready some castor sugar, spread it on a piece of paper, making it smooth on the surface; then lay each half-sheet of paper on which the biscuits are placed on the sugar; let them remain a moment, take them off, give them a shake and bake in a hot oven. Turn each half-sheet on to a clean table, wash the bottom of the paper with clean water, let them lie for a moment, and they will be found to come off easily. Proceed in this way till all are off, and baked.
Note.—Some prefer whisking up sponge mixtures cold. They keep better, but are not so showy.