Breakfast, Luncheon and Tea

by Marion Harland

Citron Cake.

6 eggs, beaten light and the yolks strained.

2 cups of sugar.

¾ cup of butter.

2½ cups prepared flour, or enough to make pound-cake batter. With some brands you may need 3 cups.

½ pound citron cut in thin shreds.

Juice of an orange and 1 teaspoonful grated peel.

Cream butter and sugar; add the yolks, the whites and flour by turns, the orange, and lastly, the citron, dredged with flour. Beat all up hard, and bake in two loaves.