MAPLE CHARLOTTE

MAPLE PECAN SAUCE

Boil
¾ cup maple 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
¼ cup cream.

Keep hot over hot water until ready to serve, then add
⅓ cup pecan nut meats.

MARY ANN SPONGE CAKE

Beat
2 egg whites until stiff and dry, and add
¼ cup sugar slowly while beating.

Beat
2 egg yolks, add
¼ cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light.

Combine mixtures, and fold in gently
½ cup pastry flour sifted with
¼ teaspoon baking powder.

Cream
1 tablespoon lard with
1 tablespoon flour and spread inside of rim of Mary Ann cake pan.