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Citron Cake

Mix the well-beaten yolks of six eggs with half a pound of pounded and sifted sugar, and ten ounces of fine flour; add half a pound of fresh butter beaten to a cream, four ounces of candied citron chopped small, a wine-glassful of brandy, and the whites of the eggs beaten to a firm froth. Mix thoroughly, pour the mixture into a well-buttered mould, and bake it in a good oven. Time to bake, about three-quarters of an hour. Probable cost, exclusive of the brandy, 1s. 10d. Sufficient for a medium-sized mould.