Three-fourths pound butter, one pound pulverized sugar, one and one-half pounds flour sifted nine times with two level tea-spoonfuls baking powder, twelve eggs beaten separately, one-half small tumbler rose water, ,two teaspoonfuls vanilla, one-half grated nutmeg. To the creamed butter and sugar add the well beaten yolks, then the nutmeg and vanilla. Beat in flour and rose water alternately. Last the beaten whites of the eggs. Bake in two oiled tube cake pans, in a moderate oven for two hours or more. Ice with good firm icing. This cake will keep two weeks. - Mrs. M. S. Carpenter (deceased), Hackensack, N.J.

Mooney - "What kind of cake was that yez sent wid mo Dinner this mornin', Rosy?"

Rosy - "That was pound cake, Jerry."

Mooney - "Pound cake, is it? Faith, then be the way it felt all the afternoon I thought it was a ton."

"Old Southern Pound Cake."

Contents:- One pound of butter,.one pound of pure light brown sugar, one pound of flour, sixteen eggs. Directions:- No spoon to be used. Butter and sugar creamed with the hands, and eggs added one at a time, into the creamed butter and sugar, saving whites of two eggs for frosting. Flour to be sifted three times before used, and to be weighed after last sifting. Add one heaping teaspoonful baking powder to the flour, then flour to be added gradually to the creamed butter, sugar and eggs. To preserve or keep this cake moist for some length of time, one wine glass of wine can be added. When adding the wine, add a little more flour. A large pound tin or two small half pound tins should be used. If baked in large size tins, must stay in oven one hour. Fire to be slow and steady. Frosting:- To be made same as for any other cake, with the two whites of eggs left. The old southern method was to use powdered sugar instead of frosting. (This is the old Jefferson family pound cake recipe and has been used continuously in my mother's family for almost a century.) - Miss Florence Atkinson, Chicago, 111.

Pound Cake

One and one-fourth pounds flour, one and one-fourth pounds sugar one pound butter, twelve eggs. Cream butter and sugar, add eggs, then flour, and flavor to taste. - W. A. Field, Williams, Ariz.