No. 1371 Savoy Biscuits.
Have the weight of nine eggs of sugar in a bowl, which put into a bain marie of hot water, weigh the same weight of flour, which sift through a wire sieve upon paper, break the eggs into a bowl, and proceed as directed for sponge-cake; then with a paper funnel or bag, with a tin pipe made for that purpose, lay it out upon papers into biscuits three inches in length, and the thickness of your little finger, sift sugar over, shaking off all that does not adhere to them; place them upon baking-sheets and bake in rather a warm oven of a brownish yellow colour, when done and cold detach them from the paper by wetting it at the back, place them a short time to dry, and they are ready for use for charlotte russe, or wherever directed.