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Sponge Cup Cakes

Grated rind 12 lemon 1 C pastry flour 1/4 t salt Beat egg yolks until thick and lemon colored. Add sugar gradually, beating all the time. Add lemon juice, grated rind and egg whites which have been beaten until stiff. Partially mix by cutting and folding the egg whites. Then gradually fold in the flour which has been sifted twice with salt. Bake in ungreased muffin pans in moderate oven. Jean Smock. 14 C butter Yolks 4 eggs 14 C milk