ROYALS.
MIX the whites of two eggs with as much finely-sifted sugar as
they will absorb, so as to form a kind of soft paste; this must be
effected without working it more than is necessary to mix the ingre-
dients together: a few drops of any kind of essence may be added to
flavour the cakes.
Make half a pound of puff-paste, and to finish these cakes, proceed
in all respects as directed in the foregoing article.