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Gimblettes

(French Doughnuts.) Beat 3 eggs very light, add 4 ounces of powdered sugar, 2 spoonfuls of chopped lemon peel, and 6 tablespoonfuls of flour. Roll out, after mixing well, into a thin paste, cut into rings, and poach them in boiling water. When they rise to the top, take off, brush with yolk of egg, and bake in a moderate oven 20 minutes.