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Lemon Cheese Cakes

Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, four lemons, boiling rinds twice before using, two tablespoonfuls powdered cracker. Bake in paste.--Mrs. Dr. E.

Lemon Cheese Cakes.

Mix and gently melt four ounces of sugar and four ounces of butter; add yolks of two eggs, white of one; grated rind of three lemons, juice of one and a half lemon, one small Savoy or sponge biscuit, some almonds blanched and pounded, three spoonfuls brandy. Mix well and bake in rich pastry.--Mrs. V. P. M.

Lemon Cheese Cakes.

Yolks of eight eggs or yolks of five and whites of three, one-half pound sugar, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry--Miss D. D.