122.—Sponge Biscuits.
Take 12 eggs, 1 lb. 2 ozs. of sugar, 15 ozs. of flour. Mix cold the same as for Savoy Biscuits, which is the best method; or they may be mixed hot. The pans must be neatly buttered with creamed butter, and a dust of sugar thrown over them. Bake in a moderate oven, but not too hot. The bottoms should be a neat brown.