This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
5 eggs. The grated rind of one half a lemon. 3 tablespoonfuls of powdered sugar. 2 tablespoonfuls of lemon juice. 1/4 teaspoonful of salt.
Beat the yolks of the eggs until light colored and thick; add the sugar gradually, then the grated rind and lemon juice; pour this mixture over the whites of the eggs, beaten with the salt until dry, and cut and fold the two together. Turn into a buttered baking dish, or into individual cases, and bake in a quick oven until well puffed and of a delicate brown color. Serve at once with hard or Sabayon sauce. For directions in respect to omelets, see chapter on eggs.
 
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