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Rusk Cake

Crush a quarter of a pound of rusks to powder, the pass them through a colander. Beat the yolks of seven eggs till light, and add six ounces of powdered white sugar, a pinch of powdered cinnamon, three cloves powdered, and three ounces of blanched and pounded almonds. Beat the ingredients briskly together for twenty minutes. Add the powdered rusks, a table-spoonful of strained lemon-juice, and, lastly, the whites of all the eggs whisked to a firm froth. Beat the mixture thoroughly, put it into a buttered mould, and bake immediately. In order to ascertain whether or not the cake is done enough, try it with a skewer in the ordinary way, but do not do this until the cake looks firm, as it will be all the nicer if it is not moved about during the baking. Probable cost, 1s. 6d.