One cupful of butter; two cupfuls of powdered sugar; three cupfuls of flour; five eggs; one large cupful of milk; one rounded teaspoonful of Cleveland's Baking Powder. Half a cake of vanilla chocolate, grated.

Mix as you would an ordinary cup cake, reserving two table-spoonfuls of the milk to wet up the chocolate. After mixing the rest of the cake dip out three tablespoonfuls of the batter and beat up hard with the chocolate paste. Fill a greased mould one-third full of the cake-batter, and drop upon this, here and there, a large spoonful of the chocolate mixture. Stir in slightly to give the effect of dark waves and circles blending with the yellow cake. Pour in more batter, variegate as before, and fill the mould in this order. Bake forty-five minutes in a steady oven.

Gold Cake

One cupful of butter creamed with two of sugar; three cupfuls of flour sifted with two rounded teaspoonfuls of Cleveland's Baking Powder; yolks of seven eggs; grated rind of an orange and the juice of a lemon.

Cream butter and sugar; add orange-peel and lemon-juice and beat hard for five minutes before the flour goes in. If you object to finding bits of orange-peel in the cake, steep it beforehand in the lemon-juice, strain and squeeze hard through coarse muslin.

If you ice the cake, flavor with orange-peel and lemon-juice thus treated.

Silver Cake

One cupful of powdered sugar; whites of six eggs; half a cupful of flour sifted with a rounded teaspoonful of Cleveland's Baking Powder.

Mix as you would sponge cake and bake in a mould similar to that used for your gold cake. When ready to use them, cut and pile in alternate slices of silver and gold.