Cassell's dictionary of cookery

firm, and, to prevent them turning, put a small pinch of ciilcincd alum in powder; when the whites are very firm, take half to mix with the yolks ; then put all together, put the flour into a hair sieve, and sift it over the eggs; mix gently with the whites, then butter a mould, and powder it over with fine sugar ; put the biscuit into the mould a little at a time. Put some ashes on a baking-dish, and put the mould over this in the oven; the heat must be moderate. About one hour is requisite to bake this biscuit, and it must not be moved till it is quite done. Savoy Biscuits, Hot. — Take a dozen fresh eggs, break them into a vessel, which is to be put into another containing some water nearly boiling. With these eggs mix a pound of superfine pounded sugar. Beat them well in the vessel which stands in the hot water. When you perceive that the eggs are no longer soft, put three-quarters of a pound of flour into a silk sieve not very closely woven ; mix the flour well with the eggs, which is done by shaking the sieve, then add about two spoonfuls of orange-flower water. If you only use lemon, put in a spoonful of cold water. Rub a mould over with butter ; powder some sugar round, fiU that mould with the preparation, powder some sugar over it, and bake in an oven moderately hot. Ascertain with a little skewer whether the middle part is sufficiently baked before you take it out of the oven. If the biscuit is not very large, it will be done in three-quarters of an hour. Biscuits, like other pastries of a large size, I'equire the oven not to be too hot, and therefore they must be kept in a longer time. — M. Ude. Savoy Biscuits, or Ladies' Fingers. — These biscuits are used for making a number of fancj' dishes. They contain a good deal of nourishment, and are excellent for the young and weakly when soaked in beef-tea or milk. To make them, break six eggs, and separate the whites from the yolks. Beat the yolks well, and whilst beating strew in six ounces of powdered and sifted sugar which has been rubbed upon the rind of a lemon before being broken. Beat the mixture till smooth, and add gradually three-quarters of a pound of dry flour and the whites of the eggs beaten to a solid froth. Bake the biscuits in fluted tins sold for the purpose, lined with buttered paper ; or, if these are not at hand, draw the paste in straight lines upon thick paper, or make little cases with buttered writing-paper. The biscuits should be made in the shape of a finger, three-quarters of an inch wide, and about four inches long. Bake in a quick oven. When putting the biscuits away, lay them in couples back to back. If preferred, a tea-spoonful of rose or orange-flower water may be used instead of lemon-juice to flavour the biscuits. Time to bake, eight minutes. Probable cost, Is. 8d. per pound. Or whisk twelve eggs thoroughly with three table-spoonfuls of water, and add very gradually one pound of powdered and sifted sugar. Beat the mixture till it is as smooth and thick as cream, then stir into it one pound of dried and .sifted flour. Mould it into long cakes, and bake in a slow oven. Savoy Cabbage.— The savoy is a largo close-hearted cabbage, seasonable in winter. It may be dressed according to the instructions already given for boiling cabbages. A savoy cabbage will need to boil thirty minutes or more, according to is size.