~ adapted by Juanita Balmer from the 1940 WPFA
“Good Food” cookbook
Into your measuring cup put one-fourth cup melted butter, break one egg, and fill the cup with
Jersey cow’s cream. Sift together one and one-half cups flour, one cup sugar, two teaspoons baking powder, and a pinch of salt. Combine the two, add flavoring, and beat vigorously. Bake in a loaf pan in a Moderate oven. Good for short cake, or put Divinity Icing on top when strawberries are out of season.
Joyce's note: The Jersey milk was unpasteurized, and thicker than modern Half n Half. For today's chefs, use half and half or whipped cream base or some combination of the two.