3/4 lb. of butter.

1 lb. of sugar (or 2 cups).

8 or 9 eggs (if small, nine)

1 lb. of flour (4 cups).

2 tablespoonfuls of wine and

2 of brandy.

In a low altitude one pound of butter could be used. Cream the butter, add the sugar gradually and cream, then the brandy and wine. Beat the yolks of the eggs very lightly, add those alternately with flour; fold in the whites last. One cup of currants, raisins or citron may be added, or spices.

White Pound Cake

1 pound sugar. 3/4 pound butter. 1 pound flour.

Whites 16 eggs.

1 pound blanched almonds.

1/4 pound citron.

Cream the butter and sugar. Add part of the flour, the fruit and the rest of the flour. Fold in whites of the eggs. This will make two large loaves. Bake for one hour.

Denver Pound Cake

1/2 pound butter.

1/2 pound powdered sugar.

5 eggs.

Grater rind of half lemon. 1/2 pound flour.

Break the eggs one at a time in a large plate and beat with the hand. Then beat in the butter and sugar that have been creamed together. The flour and the lemon juice. Bake for one hour.

Almost Pound Cake

1 cup sugar. 3/4 cup butter. 4 eggs.

2 tablespoonfuls of milk. 1 3/4 cups flour.

1/2 teaspoonful baking powder. 1/4 teaspoonful salt. Little nutmeg.

Cream the butter and sugar, add the eggs well beaten, nutmeg, milk; sift the flour before measuring, then sift again with the baking powder and salt; beat all together for ten minutes, bake in a loaf or small cakes.