½ cup sugar 8 cups flour 8 eggs (separated) 1 lg yeast cake 1 glass sour cream Rind of one lemon ¾ lb margarine 2 cup shortening 1 tsp salt
Mix well shortening, butter and sugar. Add all other ingredients except egg whites and sour cream. Beat egg whites until stiff. Add beaten egg whites and sour cream alternating. Refrigerate overnight. Roll in sugar. Bake at 350 until brown.
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