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Sponge biscuits

Beat the yolks of twelve eggs for half an hour; then put in one and a half pounds of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks, work in fourteen ounces of flour, with the rinds of two lemons grated. Bake them in tin mould buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.