Cream half a pound of butter, with onepound of sifted sugar. Add to this the beaten yolks of sixeggs. Beat this again, and set it by until you beat the whites of the eggs to a stiff froth. Sift apound of flour, and put into it twoteaspoonfuls of yeast powder. Then pour in alternately alittleflour and beaten eggs until all is used. Then mix in acup of cold water and twoteaspoonfuls of brandy, wine or extract of lemon. Butter a four-quart cake-pan or mould, have the oven ready, and pour in the mixture, and bake immediately. Cover the top of the cake while baking. When done you will have a nice cake, and one that is very inexpensive.