LEMON SAVOY SPONGE.
Half-a-pound of loaf sugar, rub some of the lumps on the peel of two lemons, so as to get all the flavour from them; dissolve the sugar in half a gill of boiling water; add the juice of the lemons, or one of them if a large size, and beat with the yolks of four eggs until very white and thick; stir in a quarter of a pound of fine flour, beat the whites of the eggs to a strong froth, and mix as thoroughly but as lightly as possible; butter and sift sugar over a mould, nearly fill it with cake mixture, and bake at dark yellow paper heat for thirty minutes.