Lemon Queens
34 tablespoon lemon juice Yolks 4 eggs 5 ozs. flour 1/4 teaspoon salt 1/4 teaspoon soda (scant) Whites 4 eggs Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins. 2/3 cup butter 2 cups flour (scant) 14 teaspoon soda