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Lemon Puffs

Grate the rind of two fresh lemons, and mix it with ten ounces of finely-sifted sugar. Beat the whites of two eggs to a firm froth, add the sugar very gradually, and whisk all together to a thick paste. Cut it into any shape that may be preferred, but be careful not to handle the paste any more than can be helped. Place the puffs on oiled writing-paper, and bake upon tins in a moderate oven for about ten minutes. Probable cost, 7d.