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Vermont Biscuits

Rub six ounces of loaf sugar upon the rind of half a small fresh lemon until the yellow part has been rubbed off, then crush the sugar to powder, and mix with it five ounces of fine flour and the well-whisked yolks of three eggs. Put the mixture into a copper saucepan, and beat it briskly over a very gentle fire until smooth and thick, something like cream, then add the whites of the eggs, which have been beaten to a firm froth. Drop small portions from the end of a spoon upon waxed baking-sheets, and then put them into a cool oven. When they are firm and lightly browned they are done enough. Probable cost, 6d. for this quantity.