Twelve ounces of sugar, ten ounces of flour, six yolks, and a few drops of essence of cedrati; mix thoroughly, and whisk the whole in a copper egg bowl (see Adams' Illustrations) over a smothered charcoal fire, until the batter presents a white smooth creamy appearance; then incorporate thoroughly and lightly six whites whipped quite firm: lay the small drops out with a biscuit-forcer (see Adams' Illustrations), on waxed baking-sheets, and dry them, of a very light colour, in a slack oven.