Seasonable at any time.
SAVOY BISCUITS OR CAKES.
1748. INGREDIENTS.—4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon, 6 oz. of flour.
Mode.—Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour. Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them. These biscuits, or ladies'-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes.
Time.—5 to 8 minutes, in a quick oven.
Average cost, 1s. 8d. per lb., or 1/2d. each.
SEED BISCUITS.
1749. INGREDIENTS.—1 lb. of flour, 1/4 lb. of sifted sugar, 1/4 lb. of butter, 1/2 oz. of caraway seeds, 3 eggs.
Mode.—Beat the butter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over.
Time.—10 to 15 minutes. Average cost, 1s.