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Biscuit Cake

(Confectionary.) - (The Lady's Own Cookery Book)







Take eggs according to the size of the cake, weigh them, shells and all;

then take an equal weight of sugar, sifted very fine, and half the

weight of fine flour, well dried and sifted. Beat the whites of the eggs

to snow; then put the yolks in another pan; beat them light, and add the

sugar to them by degrees. Beat them until very light; then put the snow,

continuing to beat; and at last add by degrees the flour. Season with

lemon-peel grated, or any peel you like; bake it in a slow oven, but hot

enough to make it rise.











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