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.
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.
For ingredients, take 8 eggs, 1 lb. of sugar, and 1 lb. of flour, and see directions below under _Fruit Biscuits_.
Take 8 eggs and 4 yolks, 1 lb. of sugar, and 1 lb. of flour, and see directions below.
Take 8 eggs and 4 yolks, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below.
Take 8 eggs, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below.
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.