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Lemon Cake, Rich

Beat three-quarters of a pound of fresh butter to a cream. Work into it six ounces of dried flour, and add three-quarters of a pound of powdered sugar, the grated rind of two lemons, and the well-beaten yolks of nine eggs. When thoroughly mixed, stir in the white of six eggs, beaten to a firm froth, and two table-spoonfuls of brandy. Put the mixture into a well-buttered mould, and bake in a moderate oven. Time to bake, nearly an hour. Probable cost, 2s. 6d. Sufficient for a pint and a half mould.