whole as hard as possible, for ten minutes after the ingredients
are in.

Cover the bottom and sides of a large tin or earthen pan, with
sheets of white paper well buttered, and put into it some of the
mixture. Then spread on it some of the citron, which must not be
cut too small. Next put a layer of the mixture, and then a layer
of citron, and so on till it is all in, having a layer of the
mixture at the top.

This cake is always best baked in a baker's oven, and will require
four or five hours, in proportion to its thickness. [Footnote:
After this cake is done, it will be the better for withdrawing the
fire (if baked in an iron oven) and letting it stay in the oven
all night, or till it gets quite cold.] Ice it the next day.


SPONGE CAKE.

Twelve eggs.
Ten ounces of sifted flour, dried near the fire.
A pound of loaf sugar, powdered and sifted.
Twelve drops of essence of lemon.
A grated nutmeg.
A tea-spoonful of powdered cinnamon and mace, mixed.

Beat the eggs as light as possible. Eggs for sponge or almond
cakes require more beating than for any other purpose. Beat the
sugar, by degrees, into the eggs. Beat very hard, and continue to
beat some time after the sugar is all in.