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Lemon Biscuits

Rub the rind of a large fresh lemon upon a quarter of a pound of loaf sugar, then crush it to powder. Work three ounces of fresh butter into half a pound of fine flour, add the powdered sugar, and the yolks of three eggs, well beaten. When thoroughly mixed, add last of all the whites of the eggs, whisked to a firm froth; stir all briskly for two or three minutes, then drop the cakes upon a baking-sheet, a little apart from each other, and bake in a moderate oven. Two or three ounces of currants may be added, if liked. Time to bake, twenty minutes. Probable cost, 10d. Sufficient for a dozen and a half biscuits.