GOLD CAKE.
Separate the yolks and whites of six eggs. For the gold cake, take the yolks of six eggs and beat to a cream, with six ounces of butter, six ounces of sugar, the juice of half a lemon, and a tea-cupful of milk. Mix butter, sugar, yolk of eggs, lemon, and milk all together, with three-quarters of a pound of flour and two tea-spoonfuls of baking-powder. Mix with flour, and add to the creamed sugar and butter.