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Puff-pastry

Grate the lemon-rinds and squeeze the juice; mix these with the castor sugar, yolks of eggs, cream, and cake-crumbs. Stir all well together in a basin; whip two whites stiff, and mix them lightly to the other ingredients. Line and decorate the edges of a pie-dish with puff-pastry; turn in the pudding, and bake for about twenty-five minutes in a moderate oven.