Yellow Lady Cake.—Beat 1lb. of icing sugar to a cream with ½lb. of butter, then add the yolks of eight eggs beaten smooth and thick, a cupful of milk, a small teaspoonful of powdered volatile salts dissolved in a little hot water, half a grated nutmeg, a teaspoonful of essence of lemon or of orange-flower water, and as much sifted flour as will make it as thick as pound-cake batter. Beat it all together till light and creamy, then mix into it 4oz. of ground almonds, and beat it all well together again. Line some buttered tins with white paper, pour the mixture in an inch thick, and bake half an hour in a quick, or forty minutes in a moderate oven. When cold take off the paper, turn the cake upside down, and cover the side that was underneath with good royal icing made either with lemon or orange juice, and when this is nearly dry cut it in fingers 2½in long and 1in. broad.