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Walnut Cakes

Sift well together one pound of flour and a tea-spoonful and a half of baking-powder. Beat half a pound of butter to a cream, and add to it three-quarters of a pound of castor sugar. Add the well-beaten yolks of six eggs. Take half a pound of shelled walnuts and break them into small pieces, stir these into the butter, etc., add the grated rind of a lemon, a few drops of vanilla essence, beat well together, and then sift in the flour, adding a little milk at times to prevent its becoming too stiff. Last of all, stir in quickly and lightly the whites of the eggs beaten to a very stiff froth. Have ready a cake-tin lined with greased paper; half fill it with the mixture, and bake it in a steady oven one and a half to two hours. Turn it out on a sieve to cool, then spread soft icing over; halve or quarter a few walnuts, scatter them over the top while the icing is soft, and let it set before using.