Pound Cake Recipe

1 lb. flour

1 lb. pulverized sugar

flavoring

1 lb. butter

10 eggs

Cream butter and sugar to finest possible consistency. Add 1/4 of the

flour and beat well. Have eggs beaten to a froth. Add a few tablespoons

at a time and beat thoroughly after each addition of egg. When eggs are

all in, add balance of flour and flavoring and beat.

Bake in a slow oven one and one-half hours.

Hints:--Secret of fine pound cake is in the mixing, much beating being

essential.

One-half the recipe serves fifteen persons amply.

A paler yellow cake can be had by substituting the whites of two eggs

for every yolk discarded.

In the full recipe not more than four yolks should be discarded.

A very little lemon combined with vanilla or almond, improves the flavor

of the cake.

Bake, if possible, in an old-fashioned tin pan with a center tube.