Marble Cake

For white part: One cup of butter, three cups of sugar, five cups of flour, one-half cup of sweet milk, one-half teaspoonful of soda, whites of eight eggs; flavor with lemon. Dark part: One-half cup of butter, two cups of brown sugar, one cup of molasses, one cup of sour milk, four cups of flour, one teaspoon of soda, yolks of eight eggs, one whole egg, spices of all kinds. Put in pan, first a layer of dark, then a layer of light, and finish with a dark layer.

Silver Cake

Whites of eight eggs, two cups of sugar, two-thirds of a cup of butter, one-half cup of sweet milk, three cups of flour, two teaspoonfuls of cream tartar, one-half teaspoon soda.

Snow Cake

Three-fourths of a cup of butter, two cups of sugar, one cup of milk, one cup corn starch, two cups flour, one and one-half teaspoonful of baking-powder; mix corn starch, flour and baking-powder together: add. the butter and sugar alternately with the milk; lastly add the whites of seven eggs. Flavor to taste.

Honey Cakes

Mix a quart of strained honey with half a pound of powdered sugar, half a pound fresh butter, and the juice of two oranges or lemons; warm slightly, just enough to soften the butter; beat the mixture very hard, adding a grated nutmeg: mix in gradually two pounds or less of flour, make into dough stiff enough to roll out easily; beat it well all over with rolling-pin; roll half an inch thick; cut with a tumbler dipped frequently into flour; lay them on shallow tins slightly, buttered, and bake well.

Cut Cake

One cup of butter, one cup of sweet milk, two cups of sugar, three eggs, four cups of flour, one teaspoonful each of saleratus, nutmeg and cinnamon. You may add a cup of raisins and a cup of currants if you like; either is good.

Delicate Cake

Two cups of sugar, one cup of sweet milk, three-fourths of a cup of butter, three cups of floor, whites of eight eggs, three small teaspoonfuls of baking-powder, sliced citron.

White And Yellow Mountain Cake

Two cups sugar, two-thirds cup butter, whites of seven eggs, well-beaten, two-thirds cup of sweet milk,two cups flour, one cup corn starch, two teaspoons baking-powder. Bake in jelly-cake tins. Frosting: Whites of three eggs and some sugar, beaten together - not quite as stiff as for frosting; spread over the cake, add some grated cocoa-nut, then put your cakes together; put cocoa-nut or frosting for the top. Yellow mountain: Yolks of ten eggs, one cup butter, two of sugar, one of milk, three of flour, one teaspoon soda, two of cream tartar.

Marble Cake

Light part: One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour; beat the eggs and sugar together, mix the cream of tartar with the flour, and dissolve the soda in the milk. Dark part: One cup brown sugar, one-half cup molasses, one-half cup sour milk, one-half teaspoon soda, two and one-half cups browned flour, yolks of four eggs, one-half teaspoon each of ground cloves and cinnamon; ingredients mixed the same as light part. When both are prepared, put in the cake-pan alternate layers of each, or put them in spots on each other, making what is called leopard cake, until all is used, then bake as usual.

Delicate Cake

Whites of four eggs, one cup of milk, running over; one-half cup" butter, two cups sugar, two and one-half cups flour, heaping teaspoonful baking-powder. This makes two loaves. If you want it very nice, use one cup of corn starch in place of one of flour.

Citron Cake

Six eggs, four cups of flour, two and one-half cups of sugar, two cups of citron, cut in little slips; two teaspoons baking-powder, one cup sweet milk, one cup butter.

Cottage Case

Three-fourths of a cup of butter, a cup of white sugar, one and one-half cups flour, four eggs (yolks and whites beaten separately), a tablespoonful sweet milk, one and one-half teaspoonfuls baking-powder, lemon and little salt. Rub the baking-powder into the flour.

Cinnamon Cake

One cup sour cream, one cup sugar, one-half cup melted butter, one egg, one-half teaspoon soda. Mix as for cookies, roll out and spread ground cinnamon over the top; then roll up as a roll jelly cake, and slice off with a sharp knife and bake. Any good cookie recipe will do.

Gold And Silver Cake

One teacup white sugar, one-half teacup butter, whites of four eggs, two-thirds teacup sweet milk, two teacups flour, two teaspoons baking-powder; flavor. Gold Cake: Same as above, using the yolks of the four eggs, and adding one whole egg.

Coffee-Cakes

Three eggs well beaten, two cups brown sugar, one cup butter, one cup of milk, one teaspoonful of soda, two teaspoons of cream of tartar. Work this to a stiff dough, and roll out to about a half inch in thickness. Sift ground cinnamon over evenly, then roll up like roll jelly cake. Cut slices about a half inch thick from the roll, drop into granulated sugar, and bake thoroughly with sugared side up.

Breakfast Coffee-Cakes

Three cups bread sponge, one-half cup butter, little sugar, one egg. Roll thin as baking-powder biscuit. Cut out with tumbler or cake-cutter, sprinkle over a little sugar, cinnamon, and little bits of butter.

Corn Starch Cake

Four eggs, whites only; one cup of powdered sugar, one-half cup of butter, two-thirds cup of corn starch, one-half cup sweet milk, one cup flour, two teaspoonfuls baking-powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon; mix the corn starch with the milk, and add. Then add the eggs, beaten stiff, next the sifted flour into which the baking-powder has been stirred.

Cream Puffs

One-half pint cold water, into which rub smooth six ounces of flour; put it into a spider with four ounces of butter, and stir it continually over a fire not too hot, till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump and add four eggs. Beat well, and then drop on a buttered tin in neat, compact little "dabs," far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them lift up the tin. If you shove them before they are set you will have pan-cakes. They should be hollow balls. Bake them long enough so they will not fall when removed, and cool them on brown paper as quickly as possible, so they won't sweat. To fill them take one-half pint milk, two beaten eggs, one-quarter cup of flour or corn starch wet smoothly, one cup sugar, lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a sharp knife - just a little slit on the side - and fill in one tablespoonful of custard.

Lady Fingers

Four ounces of sugar, four yolks of eggs, mix well; three ounces of flour, a little salt. Beat the four whites to a stiff froth, stir the whites into the mixture a little at a time until all is in. Butter a shallow pan. Squirt through a confectioner's syringe or a little piece of paper rolled up. Dust with sugar, and bake in a not too hot oven.

Almond Cookies

Two pounds of butter, three pounds of sugar, one pound of shelled almonds, one dozen eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of soda, a cup of boiling water, one lemon grated; mix butter, sugar, yolks of eggs, lemon, cinnamon, and hot water; beat the whites, take three parts, mix also one-half of the almonds, and as much flour as it will hold; roll them, and brush with the whites of eggs. Before putting in the almonds and sugar, almonds must be scalded, dried and cut fine. Bake in a moderate oven.