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Nuns' Cake

Beat eight ounces of fresh butter to a cream; add half a pound of fine flour, a small nutmeg, grated, eight ounces of powdered sugar, the well-beaten yolks of four eggs, and a table-spoonful of cold water. Mix thoroughly, then stir in the whites of two of the eggs whisked to a solid froth. Work all briskly together for some minutes. Pour the mixture into a buttered mould, and, being careful to leave room for it to rise, bake in a moderate oven for about an hour. Probable cost, 1s. 4d. Sufficient for a quart mould.