1 pound (one quart) of pastry flour

1/2 cupful of powdered sugar

1 cupful of milk

1 lemon's yellow rind, grated

1 cupful of butter

1 egg

Put the flour and sugar into a bowl, add the lemon rind, and then work in carefully the butter. When thoroughly mixed, add the white of the egg, beaten with the milk. There should be just enough milk to moisten the flour. Roll this into a very thin sheet, and cut into biscuits two inches long and an inch wide, using a sharp knife. Beat the yolk of the egg with a teaspoonful of milk, brush the top of each biscuit, put down the center a little granulated sugar, and bake in a moderate oven until crisp.