9 eggs.

2 cupfuls of sugar.

2 cupfuls of bread-crumbs.

Graham preferred. 2 teaspoonfuls of ground cinnamon.

Citron size of small egg. cupful of blanched almonds. Grated rind of one lemon. cupful of brandy or rum. 2 ounces of chocolate.

1 teaspoonful of ground allspice.

Put into a bowl the bread-crumbs, dried and pounded fine, the citron and almonds both chopped fine, the spices and lemon-rind and the chocolate grated fine; mix them thoroughly and evenly together. In a second bowl put the yolks of the nine eggs and whites of five with one and one half cupfuls of sugar. Beat them until quite stiff. In a third bowl put the whites of four eggs; beat them to a stiff froth; then stir in the remaining cupful of sugar. Now gradually and lightly mix the dry ingredients of bowl No. 1 with No. 2; then add the whites from No. 3. Lastly, add the brandy or rum, and quickly put it into the oven to bake for three quarters of an hour. Cover with chocolate icing, and decorate with lines of white icing.