Ingredients:—Four eggs, twelve ounces of pounded sugar, ten ounces of flour, a stick of vanilla—pounded.
Whisk the eggs, the sugar, and the vanilla together in a copper egg-bowl, over a very slow stove-fire, until the batter begins to feel warm; it must then be removed off the fire, and whisked briskly until the batter becomes cold; the flour must now be lightly added in, and when thoroughly mixed, must be shaped upon prepared baking-sheets with the aid of a biscuit-forcer in fingers, ovals, or rounds, sugared over similarly to Naples biscuits, and baked in a slack oven.