Take eight eggs, whip the whites to a firm snow. In the meantime have the yolks beaten up with six ounces of powdered sugar. Each of these operations should be preformed at least one hour. Then mix altogether with six ounces of sifted flour, and when well incorporated, stir in a half pint of rose or orange-flower water. Stir them together for some time.

Have ready some tin plates rubbed with white wax, take a funnel with three or four tubes, fill it with the paste and press out the cakes upon the plates to the size and length of a finger. Grate white sugar over each. Let them lay until the sugar melts and they shine. Then put them in a moderate oven until they have a fine color. When cool, take them from the tins and lay them together in couples by the backs. These cakes my be formed with a spoon.

Half this quantity will be trouble enough at one time.

NOTE: In 1890, electric appliances were not available. One used to whip eggs whites with fork or whisk on a dish or platter. Hence the long time listed.