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LEMON CHEESECAKES (that will keep)

Rub a pound of loaf sugar upon the rind of two large fresh lemons until all the yellow part is taken off. Crush it to powder, and mix with it the strained juice of the lemons, the yolks of six and the whites of four well-beaten eggs, three sponge biscuits, grated, and four ounces of sweet butter. Put all together in a saucepan over the fire, and stir one way until the mixture is as thick as honey. It may be used at once, or, if preferred, may be put into a jar and covered closely. If kept in a cool, dry place, the mixture will remain good for two or three years. Time, half an hour to prepare. Probable cost, 1s. 8d. Sufficient for three dozen cheesecakes.