Beat all together five minutes, stood the batter, closely covered, in a warm place, over night.

In the morning, added flour to make a soft dough, kneaded lightly for ten minutes, placed in bowl and set to rise again.

When light, she rolled out dough one inch in thickness, placed in pie tins, and when raised a second time spread over the cakes the following mixture before placing in oven: 1 cup sugar, 2 tablespoonfuls of flour, 2 tablespoonfuls of boiling water and butter size of an egg, beaten well together.

Bake 20 minutes.
"FARMERS' POUND CAKE" (AS AUNT SARAH CALLED THIS) Place in a bowl 2 cups of light, well-raised bread sponge (when all flour necessary had been added and loaves were shaped ready to be placed in bread pan for final rising).

Cream together 3/4 cup of a mixture of lard and butter, add 2 eggs, first yolks then stiffly beaten whites, also add 1-1/2 cups soft A sugar.