Ingredients:
1 cup butter
1 3/4 cups sugar
3 egg-yolks
3 cups flour
1 cup milk
3 teaspoons baking powder
3 egg-whites
1 1/2 tablespoonful brandy

Preparation:

1. Cream well together, one cup butter, one and three-quarter cups sugar, when very light, drop in an egg-yolk unbeaten, beat hard, put in another yolk, beat again hard, then another, and repeat the hard beating.

 

2. When very light add alternately two and one-half cups flour, and one cup milk, mix well, then add half a cup flour sifted three times with three even teaspoonfuls baking powder.

 

3. Follow this with the egg-whites beaten stiff.

 

4. Flavor with brandy - a tablespoonful and a half.

 

5. Bake in a moderate oven about an hour.

 

6. Serve with any approved pudding sauce, or use as other cake. Nearly as good as the pound cake of our grandmothers.

 

Leslie Fox