BEAT the yolks of twelve eggs for half an hour; then put in a pound and a half of sugar beat and sifted, and whisk it till you see it rise in bubbles. Then beat the whites to a strong froth, and whisk them well with your sugar and yolks. Work in fourteen ounces of flour, with the rinds of two lemons grated. Bake them in tin moulds buttered, and in a quick oven. They will take about half an hour baking; but before you put them into the oven, remember to sift pounded sugar over them.