1/2 lb. butter
1/2 lb. castor sugar
the finely chopped thin rind of 1/2 lemon
5 small eggs
1/2 lb. sifted flour,
1/2 teaspoonful vanilla essence

Put the butter in a warm basin and work it with a wooden spoon till creamy, then add the lemon rind and sugar, and beat these together until quite white; it wiU take about fifteen minutes.

Stir in, one by one, the yolks of the eggs. Whisk the whites of eggs to a stiff froth and mix these with the flour into the above.

Lastly add the vanilla essence. Put the mixture into a flat, well-buttered cake tin or saute-pan and bake in a moderate oven for thirty minutes.

Note. ? Another method is that of creaming the sugar and eggs over boiling water, and adding the other

ingredients at the last.

The recipe in this entry was taken from "Luncheon and Dinner Sweets; Including Ice Making by James B. Herndon, Jr.. It was published in London in 1924 by WARD, LOCK & CO. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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