Whip ten whites of eggs quite firm, and incorporate therewith eight ounces of dried flour, twelve ounces of sifted sugar, six yolks of eggs, and a few drops of essence of vanilla; mix lightly, and lay the biscuits out on bands of paper in small oval shapes with a forcing, bag (see Adams' Illustrations); dredge them over with sugar, and when melted, bake them of a light colour in. moderate heat; when they are done, turn the bands upside down, pass a wet brush over the paper, and the cakes will easily drop off: they must then be dried on a wire sieve in the screen.