Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream.
Add the yolks of 8 eggs well beaten. Sift 1 pound of
flour with 2 teaspoonfuls of baking-powder and stir
together with 1 cup of milk.

Add the whites of eggs, beaten to a stiff froth with a
pinch of salt. Flavor with rose-water.
Bake in a moderate oven until done.