112. Another Way.—The whites of 12 eggs and 1 quart of clarified sugar. Let one person whisk up the eggs as before directed while the sugar is boiled to the degree called “Blown;”[A] then grain the sugar, and mix the whites of eggs and the sugar together. Lay out and bake as before directed.
113.—Common Drop Biscuits.
Break the eggs into a round-bottom pan, whisk them till they are hot, having your pan placed over hot water; take them off and whisk them till they are cold, then put in the sugar and whisk till hot, after which again whisk till they are cold. When the eggs and sugar are perfectly light take out the whisk, stir in the flour gently. From beginning to end the operation should not take more than twenty minutes. Cover the tins or wires with wafer paper, and lay out the biscuits any size required from a savoy bag. Dust them over with sugar and bake in a hot oven.
The savoy bag should be of the strongest fustian and so made as to come to a point, like a jelly-bag, at the point of which must be fixed a small tin pipe two inches long. Boil the bag two or three times to prevent the mixture passing through.
114.—Savoy Biscuits.
For ingredients, take 8 eggs, 1 lb. of sugar, and 1 lb. of flour, and see directions below under Fruit Biscuits.
115.—French Savoy Biscuits.
Take 8 eggs and 4 yolks, 1 lb. of sugar, and 1 lb. of flour, and see directions below.