Pound Cake (1928)
Mix a pound of sugar with three-quarters of a pound of butter.
When worked white,
stir yolks of eight eggs,
beaten to a froth,
then the whites.
Add a pound of sifted flour, and mace or nutmeg
to the taste. If you wish to have your cake especially nice, stir in
just before you put it into the pan a quarter of a pound of citron or
almonds blanched, and powdered fine in rose water.
(Great-Grandmother’s Recipe word for word and she used Rose Water.
And I am sure some of you great bakers know about this ingredient. As for me
my mouth is still open from amazement.)
Famous Lemon Butter
Seven egg yolks,
2 cups of sugar,
1 cup of butter,
¼ cup soft-wheat flour,
1 cup of lemon juice,
grated peel of 2 lemons.
Beat egg yolks thoroughly. Mix sugar and flour and add to yolks.
Add lemon juice, peel, and butter.
Cook in top of double boiler letting the water simmer but not boil.
Stir constantly. Cook until mixture is thick enough to hold its shape
in a spoon. Remove from fire. Beat until cool and a good consistency
for spreading. May be used as a filling in between layers of a cake,
for pies, tarts, or in eclairs. Crushed pineapple or orange marmalade
may be used instead of the lemon.