Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, four lemons, boiling rinds twice before using, two tablespoonfuls powdered cracker.
Bake in paste.—Mrs. Dr. E.
Lemon Cheese Cakes.
Mix and gently melt four ounces of sugar and four ounces of butter; add yolks of two eggs, white of one; grated rind of three lemons, juice of one and a half lemon, one small Savoy or sponge biscuit, some almonds blanched and pounded, three spoonfuls brandy. Mix well and bake in rich pastry.—Mrs. V. P. M.
Lemon Cheese Cakes.
Yolks of eight eggs or yolks of five and whites of three, one-half pound sugar, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry—Miss D. D.
Corn-starch Cheese Cakes.
Juice and rind of three lemons, three cupfuls water, three cupfuls sugar, three eggs, three tablespoonfuls corn starch, two tablespoonfuls butter. Boil the water, mix the corn starch with a little cold water and pour on the boiling water. Let it boil up once and then pour it on the butter and sugar. After it cools add the lemons and eggs.—Miss D. D.
Almond Cheese Cakes.
Beat up together very light one-half pound powdered sugar, and the whites of four eggs.