Beat four eggs for ten minutes with one pound of sifted sugar, and let stand for an hour, after which add a teaspoon-ful of hartshorn and a tablespoonful of essence of lemon. Mix with sufficient flour to make a fairly stiff paste. About two pounds will be needed. Divide this into two or more portions, according to the size of the cakes desired, and leave it aside over night. In the morning sprinkle the buttered cake-tins with aniseed before placing the dough in them. Bake in a brisk oven but watch that the cakes do not burn.