Pound Cake. (No. 1.)

One pound of sifted flour; one pound of fine sugar; one pound of eggs; one (scant) pound of butter; one tablespoonful of brandy; one-half teaspoonful of mace.

Cream sugar and butter; beat yolks and whites separately. Just before mixing whip brandy and spice into the creamed butter and sugar. Then stir in the yolks; beat hard for two minutes, and add whites and flour alternately, whipping them in with long side-strokes, lightly and quickly. The heavy work is done before these go in. Do not stir the batter after they are added. A pound-cake batter should be stiffer than that of a cup or sponge cake.

Bake in small greased tins or in square flat pans in a steady oven. Test the oven with a bit of letter-paper before putting the cake into it. If pale yellow in five minutes, it is right.

Pound Cake. (No. 2.)

One pound of sifted flour ; one of sugar and one of butter; ten eggs ; a wineglassful of brandy, and as much nutmeg as would lie easily upon a dime. Mix as before directed, and bake three-quarters of an hour in a moderate oven. Cover, when fully risen, with paper, to prevent scorching, removing to brown. Some cooks line the pans intended for pound cake with greased paper. You can take your choice of methods. The tyro would better not attempt the paper.