Half a pound of flour, two ounces of sugar, three whole eggs, one ounce of butter, and two drachms of compressed yeast. Sift the flour on a board. Take one third of it ; make a hollow in its centre, and put into it the yeast and half a gill of warm milk. When the yeast is dissolved, mix well for one minute. Then put it into a bowl, cover with a cloth, and let it rise in a warm place until twice the size. Take the rest of the flour, make a hollow in the centre, and put into it the sugar, eggs, and six drops of orange-flower water. Knead well together, slowly incorporating the flour ; then gradually add the butter and the prepared yeast-dough. Mix all together for five minutes ; return to the bowl, and again lay it aside to rise to twice its-size. Butter well six round rum-cake molds, fill them about three quarters high with the dough, and let it rise until they are full; then lay them on a baking-pan in a moderate oven for twenty minutes. When well browned, remove, unmold, place them on a pastry-wire, and pour over them a sauce made thus : put a quarter of a pound of sugar in a saucepan with half a pint of water, adding half a sliced lemon. When boiling, take from the fire, and pour in half a gill of rum, then throw it over the cakes. Dress on a dish, and serve.