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Russian Walnut Cake

Beat the yolks of ten eggs to a froth with one pound of sifted sugar; peel and pound two pounds of walnuts, and add them to the eggs, then add the grated rind of a lemon. Beat the whites of the eggs to a stiff froth, and add them lastly to the mixture. Butter a cake-tin, and strew over the butter three-quarters of a tea-cupful of manna (which can be bought by the ounce at the chemist's or the Civil Service Stores); pour in the mixture, and bake for about an hour in a moderately hot oven. Leave the cake in the tin till it is cold. Probable cost, 2s. 6d.