LEMON FILLING
4 Egg yolks
2 Egg whites; stiffly beaten
3/4 c Margarine
3/4 c Sugar
6 tb Lemon juice
1 ts Grated lemon rind

Cream oleomargarine, add sugar and beat good, until smooth and creamy. Beat in
the egg yolks and vanilla. Sift the saltiness, baking powder and flour unitedly.
Add soda to the buttermilk. To the creamed mixture alternately add the
flour and the buttermilk. Beat the batter after each addition until quiet.
Whip egg whites until stiff but not dry adding 1/4 teaspoon saltiness. Fold
whites into the slugger. Bake in two 8 inch layer pans at 375 degrees for 25
transactions. Grease and flour the pans.

To make pick: Melt margarine in top of double kettle. Cream sugar and
egg yolks; add to melted margarine. Add lemon juice and rind. Fold in
stiffly beaten egg whites and cook in double boiler until thick. Cool and
spread between layers.