Cream three quarters of apound of butter, sift apound of flour gradually into it, and cream them together. Beat the yolks of nineeggs light in another pan; stir into the eggsapound of sifted sugar, mix well; beat the whites of twelveeggs to a froth, add them to the yolks and sugar, then pour this into the pan containing the butter and flour; beat all well together; add alittlebrandy or wine, and nutmeg. Bake carefully in a large pan. Do not have the oven hotter on the top than at the bottom, for the cake must be allowed to rise. Then bake from the bottom. This is a superior way of making cake, and if properly baked is delicious.