How To Make Citron Cake

Sugar-Pounds ..............................................1

Butter-Pounds ............................................1

Flour-Pounds ..............................................1

Eggs ..............................................................15

Grated Cocoanut-Pounds ..........................2

Citron-Pounds ............................................2

Almonds-Pounds ........................................2

Pounded Mace-Teaspoonfuls......................1

Brandy-Gills ................................................1

Sift and dry the flour, pound and sift the sugar, wash the butter and cream it well, add the sugar gradually and beat the mixture until very light. Beat the eggs separately, the yolks very light, and the whites to a stiff froth. Have ready two pounds of freshly grated cocoa-nut, two pounds of almonds blanched and pounded to a paste with rose water, two pounds of citron - one pound cut up fine, one pound sliced thin.

Stir the beaten yolks into the sugar and butter, and then add the flour and egg (white) alternately, a handful of flour and a spoonful of egg. When all is added and well beaten stir in one teaspoonful of pounded mace and one gill of French brandy or the best Sherry wine. Now mix in the coconut, almonds and citron, incorporate thoroughly and bake more slowly than a pound cake - fresh butter, fresh cocoanuts, and the best citron. Made exactly according to the recipe, and baked thoroughly, it is a beautiful and delicious cake.

Anna Alexander Cameron

How To Make Citron Cake. 2

Sugar - Pounds ....................... 1

Flour - Pounds ....................... 3/4

Citron - Pounds ...................... 1

Butter - Ounces ...................... 8

Eggs (whites) ........................ 14

Beat the sugar and butter to a cream; add the whites of the eggs beaten to a stiff froth, flour gradually, and add citron, well floured, last. Flavor with lemon and mace. MRS. W. L. HAWLEY (Fayetteville).