Make the light part of the cake like snow cake, only add 1 cup of almond meal. Make the dark part by beating the 9 yolks of the eggs to a stiff froth. Add the juice of 1 lemon while beating, then add the sugar, and beat again. Add 1 cup of walnut meal, a little salt, 1 teaspoonful of caraway seed ground fine, 1 teaspoonful of caramel made by scorching brown sugar, this will give it a nice, dark color. Put into cake tins by dropping a tablespoonful of the light mixture and one of the dark until all is in. Bake as other cakes.
Take 1 pound of sugar, 1/2 pound of almond meal, the yolks of 6 eggs whipped to a cream, 2 teaspoonfuls of rose-water, and 1 pound of sifted flour. Beat the eggs separately, and add the sugar and rose-water to the yolks, then add the beaten whites of the eggs, almond meal, and the flour. Roll out about one-half inch thick, and cut in round cakes. Place on oiled tins one inch apart, and bake in a quick oven.
Take 1/2 cup of grated nutmeato, 1/2 cup of finely grated bread-crumbs, 1/2 cup of small, seedless raisins or English currants, 1 cup of fine granulated sugar, the juice of 1 lemon with a little of the grated rind, 1/2 cup of peanut cream, a pinch of salt, 4 eggs, and a little nutmeg if desired. Mix the breadcrumbs with the nutosia and the grated lemon peel, beat the yolks of the eggs stiff, add the sugar, and beat again, then add the nut cream. Beat the whites two minutes in a separate dish. Add salt and lemon-juice, and beat until very stiff and crumbly. Pour in the yolk mixture and fold in carefully; then fold in the mixture of bread-crumbs and nutosia and the raisins dried and rolled in flour. Bake in well-oiled gem irons for fifteen or twenty minutes.
Stir together until very creamy and light 1 pound, or 2 1/2, cups, of sugar, and 1/4 pound, or 1/2 cup, of cocoanut oil.1 Separate the whites and yolks of 8 eggs, add a pinch of salt to the whites, and beat until thick, but not too stiff, then add 1 tablespoonful of lemon-juice, and beat until it is very stiff and has a cooked appearance; place on the ice while beating the yolks; beat the yolks until stiff, and add one half the grated rind of 1 lemon, then pour the yolk mixture with the beaten whites. Fold in carefully but quickly, dipping the spoon in at the edge of the dish and bringing it up through the middle. Beating or stirring causes the air which you have beaten into the eggs to escape. Then fold in lightly 1 pound of flour, sifting on about one fifth of it at a time. Work as little as possible after adding the flour or it will not be so good. The secret of making nice cake without baking-powder is in having all the material ready before beginning the cake, and in the rapidity with which it is put together.
1 Recipes for making nut oils can be found on p. 82, No. 1.
Take 3/4 cup of cocoanut oil, 1 cup of sugar, and 3 eggs beaten together to a cream. Use just enough flour to mix, and roll thin.