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Pistachio Cake

Weigh eight eggs in their shells and allow an equal weight of caster-sugar and the weight of two eggs of potato flour and the same of pistachio nuts. Separate the yolks from the whites of the eggs and beat the yolks with the sugar; beat the whites of the eggs to a stiff snow and blanch and pound the nuts, stirring in gradually half of the potato flour, and when well beaten half of the whites of egg. When quite smooth add the remainder of the flour, the beaten whites of egg and then the pistachios. The potato flour should be sprinkled in very gradually or it will become lumpy. Pour this mixture into well-buttered cake-tins and bake in a slow oven. When done turn the cake out onto a piece of white paper and allow it to get cold; then mask it with lemon-flavored icing, smoothing it over evenly with the blade of a knife, and place in a cool oven for a minute or two to dry the icing. If desired the cake may be decorated with fancy designs in angelica, preserved cherries, etc. It should be kept in a cool place.