Half-Pound Cake.
One cup butter, 1½ cups powdered sugar, ½ cup milk, 2 cups flour, 2 teaspoons baking powder, 4 eggs. Cream butter and sugar, add well beaten yolks, then milk and flour, and finally the stiffly beaten whites and baking powder. Bake in a moderate oven until light brown.—Mrs. A. Braun.
Pound Cake.
Cream 1 cup of butter and 1 cup of sugar, add 4 eggs beaten separately, then 1 cup milk, 2 cups flour, 2 teaspoons baking powder. The longer the butter and sugar are beaten the better the cake.—Mrs. M. C. Kretchmer.
Pound Cake or Almond Loaf.
Three-fourths of a pound of butter (scant), ¾ pound sugar, 4 eggs (yolks and whites beaten separately), ½ pound flour, sifted well with ¼ pound cornstarch, ¼ pound almonds (chopped fine). Flavor to suit. Frost the cake and use some of the almonds whole to ornament the top. Cream, butter and sugar, add yolks that have been beaten well, next flour and corn- starch and almonds, lastly the beaten whites. Beat the cake for about ½ hour, until light. Bake in moderate oven for 1 hour.—Mrs. A. Streger.
Pound Cake.
Wash and drain ½ pound butter. Beat it with the hand until it is quite creamy, then add ½ pound sugar. Beat it until it is like the lightest and whitest hard sauce; then add 1 egg, beat it until it is quite incorporated, then add another and beat again, and so on until 5 eggs are used. Take great care that each egg is incorporated before the next is added. This requires from three to five minutes beating between each egg, according to how vigorous or slow your strokes are. The success of the cake depends on sufficient beating. When eggs, sugar and butter look like thick, yellow cream, add gradually a small sherry glass of wine or brandy and ½ wine glass of rose water. Mix well together, then sift into the ingredients ½ pound of the finest flour well dried and very slightly warmed,
