1 quart barley flour 3 cups sugar 16 egg yolks

1/4 cup lemon juice 1/2 teaspoon salt 16 egg whites

Beat yolks till thick and lemon colored. Beat sugar into yolks, and add lemon juice. Fold in alternately whites which have been beaten until stiff and dry, and flour which has been sifted with salt. Bake in shallow pans, tube pans, or muffin pans. Bake at 365 ° F. until half done, then raise heat to 4000. The extra lemon is to counteract barley flavor. Add an extra cup of sugar when conservation of sugar is unnecessary.