Lemon Biscuits.
TAKE the yolks of ten eggs and the whites of five,
and beat them well together, with four spoonfuls of
orange-flower-water, till they froth up. Then put half a
pound of loaf-sugar sifted, beat in one way for half an
hour or more, put in half a pound of flour, with the
raspings of two lemons, and the pulp of a small one.
Butter your tin, and bake it in a quick oven; but do not
stop up the mouth at first, for fear it should scorch.
Duft it with sugar before you put it into the oven.