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Lemon Cake
Beat the yolks of six eggs thoroughly. Add half a pound of sifted sugar, the grated rind of a lemon, and two table-spoonfuls of orange-flower water. Beat all together for some minutes. Dredge in gradually six ounces of flour, add the strained lemon-juice and the whites of the eggs whisked to a firm froth. Mix thoroughly, put the mixture into buttered tins, and bake immediately. Time to bake, about an hour. Probable cost, 1s. Sufficient for a pint mould.