3 eggs ¾ cup strained honey 3/8 cup potato flour (scant half cup) ½ teaspoon baking powder

1 level teaspoon salt

Cream the yolks of eggs and honey together very, very thoroughly, beating for about fifteen minutes.

Beat the whites stiff and add to the above mixture. Also add salt.

Sift the flour and baking powder, and add.

Bake at once in two layer-cake tins, in a moderate oven, for about twenty minutes.

Icing

(If this icing is cooked to thermometer test, it will be exactly right.)

1 cup strained honey

2 egg whites, well beaten

(A tiny pinch of salt added to the eggs while beating makes them beat up stiffer.)

Cook the honey till the thermometer registers 245 degrees, or for about ten minutes at a hard boil.

Remove from the fire; let stand for two minutes; then pour slowly into well-beaten egg whites, and beat all together.