Put the yolk from one half egg-shell into the other half, spilling as much of the white as you can.

You will soon get the yolks separate.
Next, remember before mixing the eggs to remove the thread or string from them.

When the whites are beaten separately, you must whisk them till they become a solid froth; no liquid should remain at the bottom of the basin.
The yolks should not be broken till they are wanted.
Lemon-peel is often used in making cakes, and in chopping it a little powdered sugar is a great assistance in preventing the peel sticking together.

Remember only to use the _yellow_ part, not the white.

The white part gives the cake a bitter flavour.
Sometimes milk or cream is used in cake-making.