Flour, 1 pound, Butter, 1 pound, Sugar, 1 pound, Eggs, 12,
Brandy, 1 tablespoon, Mace, 1 salt spoon.
Cream the butter and sugar; beat the whites and the yolks of the eggs separately, and very light. Add the brandy and mace to the creamed butter and sugar. Stir in the yolks, and after beating hard for a couple of minutes, then add the flour and the beaten whites of the eggs, alternately, whipping them lightly, but not stirring after they have gone in.
A pound-cake batter should be as stiff as it can be stirred. Bake in brick tins, or in small pans, in a steady oven, covering with paper to prevent too quick browning.
Butter, 3/4 pound, Sugar, 1 pound, Eggs, 10,
Flour, 1 1/4 pounds, Rosewater, 1 teaspoon, Brandy, 2 teaspoons.
Beat the butter and sugar until very light. Add the yolks of the eggs, and beat them together. Whip the whites of the eggs and stir them in, gently, with the flour, into the mixture.
Use l 1/4 pounds of flour, and if too soft, add more. Add 1 spoonful of rosewater, and 2 of brandy. Bake slowly.