Have the ingredients nearly ice cold. Beat the yolks of 3 eggs, adding sifted sugar gradually. When stiff, add a little ice water and add more sugar. Beat, add more water, sugar, and 1/2 the lemon juice, using 1 cup sugar and 1 tablespoon ice water in all. Stir into this mixture 1/2 cup of sifted nut meal, a pinch of salt and 1/2 cup of sliced citron. Beat the whites of 3 or 4 small eggs to a stiff froth, with a pinch of salt. Add 1/2 tablespoon of lemon juice and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle some nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour until 1 cup of sifted nut meal and 1/2 to 2/3 cup of pastry flour is used in the whole cake. Chop, taking care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully. - Mrs. E. D. Kelley, Winnetka, 111.