Bars and fudge are introduced
1/2 dozen cakes, some with filling and frosting
Cheese cakes are in a separate category
Less than 3/4 dozen cookies
Tarts, pies and close relatives
Even some breads

To prepare all these goodies, besides typing, a lot of sifting, chopping, rolling, mixing, beating, stirring, whipping, baking, filling, frosting and fun were used.
Many pounds of all-purpose flour were sifted; at some point they were everywhere even on nose, eyes and apron. No hair dropped.
Without discrimination, powdered, white, brown, granulated and raw sugars were used. They were used separately but unequally.
To get the good cholesterol out, many large eggs had to be broken one at a time; whites and yolks were separated and sent to different bowls and were mixed with different ingredients with unfamiliar scents. Fortunately the separation did not last long; at the end they got together and happily spent the rest of their golden times in the same hot oven on the same crunchy crusts. No icing could put a chill on this union.
The room temperature softened many hard sticks of butter, but to melt them, a medium heat had to be used. Amazingly peanut butter was always soft; even the crunchy kind.
Mixing was a different bowl game. Small, medium and large bowls had to be there, washed, cleaned and dried. For the mixer, you had to choose either low, medium or high speed. Only a pro could differentiate between separating, mixing, stirring, beating and whipping. You always had to add something. Why? Another strange thing was to change the egg white into a hard stuff. How? Mysteriously, only 8-ounce cream cheese could go into a mixing bowl. The only smooth road in this journey was rolling. Luckily no onion was chopped.
Salt appeared rarely and only inside of a teaspoon; it always occupied the first half of the teaspoon. For once it was not responsible for the taste. You could not accuse the salt for pushing the blood pressure up. All fingers were pointed toward the soft and melting butter.
In the land of extracts, vanilla was the King. It gave a festive flavor to anything it touched. In that kingdom, almond, orange, lemon and nutmeg fought hard to make vanilla shine and invade a hard stuffy nose.
Surprisingly, only a few pans could take the heat for all these goodies. As we were told over and over, they refuse to go into a cold oven; they demand that someone set the oven to 350 for a few minutes before inviting them in. Once inside, sometimes you had to wait over an hour to see a golden face. Occasionally, before kicking them out, a knife was inserted in their hearts, but it always came clean.
To cool down, they had to stand. The frosting was done before refrigeration. At the end they served a family of four and their guests for many happy meals.
Dedicated to my zebu rider wife