FINGER BISCUITS.
The best way to ascertain whether the cake be done is to run a
wooden skewer down the centre, and if, when withdrawn, the skewer
is dry, and free from any portion of the cake in an unbaked state, it
will be safe to turn it out of the mould; it should then be of a light
colour and smooth surface.
Note.—Savoy cakes may also be made by using twelve, sixteen, or
even twenty eggs to one pound of sugar; but when a cake of large
size is required, the proportions must be at the rate of twelve, fourteen,
or at the utmost sixteen eggs to one pound of sugar; even in the
latter case, such batters would not prove successful when four pounds
are reduced to fill one mould. Savoy-cake batter made in the pro-
portion of sixteen or twenty eggs to one pound of sugar, is best
adapted for small sponge cakes, finger biscuits, drops, &c.
1276. FINGERS, OR NAPLES BISCUITS.
PREPARE the batter as directed in the foregoing case; then fill a
biscuit-forcer with some of it, and after securely folding down the open
end, proceed to use the batter in the following manner:—Cut a sheet
of foolscap paper in two, fold these lengthwise, in order to mark a
straight line along the centre of the half-sheets; the forcer must then
be held in the right hand, pressing the batter out by working the
thumb upon it, while the pointed end must be guided with the left
hand. In this manner the biscuits must be spread, or rather dropped
in straight lines, resembling fingers, about three inches long by half
an inch wide; they should form two rows, being divided by the line
in the centre of the paper. When the sheet is full, place it upon a
large sheet of kitchen paper (or demy) containing about one pound of
the finest sifted sugar, placed in the form of a ridge along the upper
part of the paper as it lies on the table before you; the sheet con-
taining the biscuits being placed just below the sugar, it will only be
necessary to lift up the other paper at each corner with the hands,
and by giving it a slight jerk, the sugar will be thrown on to the
biscuits; then by taking hold of the paper, holding the biscuits at
each upper corner, and gently shaking it as it is held up in a perpen-
dicular position, the sugar will be made to slide over the whole at
once. By this means the biscuits are effectually glazed without waste.
The finger biscuits must be immediately placed on a baking-sheet, and
put in the oven (at very moderate heat); about a quarter of an hour
will suffice to bake them. When done, they should be of a very light
yellow colour.