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.