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Almond Sponge-Cake

Take half a pound of loaf sugar, rub the rind of a lemon on two or three of the lumps, and crush the whole to powder. Then take five eggs, separate the whites from the yolks, and beat the latter for some minutes; then shake in the sugar gradually, and beat together. Stir in six ounces of flour, with about twenty drops of essence of almonds. Beat the whites to a solid froth, and add them to the rest. Fill a well-oiled tin about half full, and bake in a quick oven. Time to bake, about an hour. Probable cost, 1s. Sufficient for a moderate-sized mould.