le syrup and
2 tablespoons butter to 232 degrees F. or until syrup forms a very
soft ball when tried in cold water. Remove from fire, and add slowly
1/4 cup cream. Keep hot over hot water until ready to serve, then add
1/3 cup pecan nut meats.

MARY ANN SPONGE CAKE

Beat
2 egg whites until stiff and dry, and add
1/4 cup sugar slowly while beating. Beat
2 egg yolks, add
1/4 cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light. Combine mixtures, and fold in
gently
1/2 cup pastry flour sifted with
1/4 teaspoon baking powder. Cream
1 tablespoon lard with
1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
Cover center with greased paper. Put in cake mixture. Bake at 345
degrees F. for 30 minutes. Remove carefully from pan, remove paper
and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in
a bread pan or deep round cake pan. Cool and remove center leaving a box.

COFFEE WITH HONEY AND WHIPPED CREAM

Tie
1 cup ground coffee very loosely in small cheesecloth bag. Put into
coffee pot with
6 cups cold water and
Several egg shells. Let stand 1 hour. Bring to boiling point and boil
5 minutes. Add
1/2 cup cold water and let stand 3 minutes. Serve coffee with
Honey to sweeten instead of sugar, and
Cream whipped.

End of Project Gutenberg's For Luncheon and Supper Guests, by Alice Bradley

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