Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

lemon rind grated. _Glazed._--When the biscuits are baked, glaze them with icing, and serve cold. These are sometimes called _biscuits à la royale_. _Of Rheims._--Mix well in a bowl six yolks of eggs with six ounces of sugar, with a wooden spoon. Add and mix with the above five ounces of flour and lemon-rind grated; beat four whites of eggs to a stiff froth, and mix them also with the rest. Butter small moulds, turn the mixture into them, and bake in a slow oven, about 300 degrees Fahr. These are often made of the shape of lady's fingers. They are excellent eaten with wine. _With Filberts._--Put ten or twelve ounces of filberts or peanuts in a mortar with a few drops of orange-flower water and about half the white of an egg; when reduced to a paste, mix well with it four ounces of sifted flour, eight ounces of fine, white sugar, the yolks of two eggs well beaten, and the whites of four eggs whisked to a froth; when the whole is properly mixed, put it into a well-buttered mould, which place in a moderately-heated oven; watch it carefully, take out when cooked, which is easily known by the color it assumes. Biscuits with hazel-nuts, peach, or other kernels, may be made in the same way; that is, using them instead of filberts. _Lady's Fingers._--Mix well together with a wooden spoon four yolks of eggs and four ounces of pulverized sugar, then add three ounces of flour and mix well again. Beat four whites of eggs to a stiff froth; have somebody to turn two tablespoonfuls of the mixture into the whites as soon as beaten enough, and which you mix with the egg-beater, then turn the rest or the mixture in, mixing gently with the wooden spoon. This must be done rather quickly, to prevent the whole from turning liquid. Put the mixture in the pastry-bag with tin tube No. 1 at the end of it, squeeze it out in sticks about four inches long into a baking-pan slightly buttered and dusted with flour, or on a