4 cups sugar - light weight of 2 pounds.

4 small cups butter - 1 1/2 pounds.

20 eggs.

8 rounded cups flout - 2 pounds good weight.

Warm the butter and sugar to soften, then stir them to a cream, add eggs two at a time and work them in, then the flour. No powder or raising of any kind wanted but a good beating at the last to make the cake fine grained, and pound cake should not be flavored.

Having made the above you can bake part of it in a deep mould for pound cake; spread some on jelly cake pans for jelly cake or any other kind of layer cake; bake one sheet thin on a baking pan and frost over when done for meringue cake, put citron, raisins or currants in some of it, or mix in some melted chocolate.