M-J’s Simple Pound Cake Recipe


M-J’s Pound Cake Recipe

2 Sticks of Room-Temperature Butter, OR One Stick of Butter and 1/2 Cup of Coconut Oil

2 Cups of Sugar

3 Cups of White or Unbleached White Flour

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Salt

1 Tablespoon of Vanilla, OR Two Teaspoons of Vanilla and One Teaspoon of Almond Extract

4 Eggs

3/4 Cup of Buttermilk, OR Milk plus One Tablespoon of Lemon Juice

Preheat oven to 350°. Cream the butter and sugar, add vanilla and almond extracts, then beat until fluffy.  Blend in half of the eggs. Gradually add flour and other dry ingredients (I usually combine the flour, baking powder, baking soda and salt in a large measuring cup, & mix it with a fork so it’s ready to be incorporated into the batter); add the other two eggs, beating, then gradually add the milk. Beat for three minutes. Pour into a 13″ Pullman loaf pan, or two regular meatloaf-pans, and bake for 1.5 hours OR until a thin knife or skewer inserted into the cake’s center comes out clean.



M-J’s Traditional Household


Making Traditional Pita Bread at Home

With one simple recipe, three hours or less and a rectangular pizza-stone like mine,

you can make eight ultra-versatile, classic pita loaves. It’s rare to find a stone that covers a whole oven-rack; it has many applications including evening-out the heat in a gas oven, and baking crispy French bread. 
 See M-J’s recipe for making pita bread at ElegantCook.net

M-J’s Simple Steak au Poivre

Thin slices of sirloin tip beefsteak are coated with salt and cracked black pepper, then sautéed in butter. To make the sauce on which the cooked steaks are presented, a third-cup of flour is browned in the pan with a bit more butter, and stirred until brown. Gradually, brandy and cream or milk are poured into the pan, and the mixture is whisked until smooth. A hand-blender may be employed to integrate the brown bits and smooth the sauce.

©M-J de Mesterton 2015

M-J’s Green Beans with Walnuts in Miso-Honey Glaze

M-J's Green beans with Walnuts in Miso-Honey Glaze

Simple, beautiful, piquant, slightly sweet and appropriately salty, this is my original recipe for an elegant green-bean dish. A bagful of frozen, petite green beans was sautéed with walnuts in red chile oil. After being lightly browned, the elegant vegetables and nuts were glazed with one teaspoon of miso, one-half-teaspoon of honey, and a third-cup of water.
Original Recipe Copyright ©M-J de Mesterton 2013

Proper Tablecloth Sizes

70″ Round 90″ Round 108″ Round 120″ Round 132″ Round
Table Size
30″ height)
30″ Round 20″ Drop To the Floor Too Large Too Large Too Large
36″ Round 17″ Drop 27″ Drop Too Large Too Large Too Large
42″  Round 14″ Drop 24″ Drop Too Large Too Large Too Large
48″ Round 11″ Drop 21″ Drop To the Floor Too Large Too Large
54″ Round 8″ Drop 18″ Drop 27″ Drop Too Large Too Large
60″ Round 15″ Drop 24″ Drop 30″ Drop Too Large
66″ Round 12″ Drop 21″ Drop 27″ Drop Too Large
72″ Round 18″ Drop 24″ Drop 30″ Drop

Typical size for 10-person table is 72″ Round Table.