Dissolve five tablespoonfuls of gum arabic in a gill of cold water; then stir in a half-cupful of powdered sugar and boil all together until a little dropped in cold water can be rolled into a soft ball between the finger and thumb. Have ready-beaten the white of an egg and strain the syrup into this, beating the stiffened egg constantly as you do so. Flavor with vanilla and spread upon the cake layers with a knife dipped in boiling water.
One cupful of butter rubbed to a cream with two cupfuls of sugar; three cupfuls of flour sifted three times with a heaping tea-spoonful of baking-powder; four eggs, whites and yolks beaten separately, and very light; one cupful of milk. Bake in two loaves.
Cream one cupful of butter with two cupfuls of sugar; add a cupful of cold water, the well-beaten yolks of four eggs, a half tea-spoonful of ground mace and cinnamon, mixed, and three cupfuls of prepared flour, stirred in alternately with the stiffened whites of the eggs. Do not get the batter too stiff. Now add two cupfuls of hickory-nut kernels, thoroughly dredged with flour. Stir in quickly and turn at once into a well-greased loaf-tin. Bake in a steady oven, covering the cake with brown paper for the first half-hour it is in the oven. When a straw comes out clean from the thickest part it is done. When cold, turn out, and cover with a plain white-of-egg icing. Arrange half-kernels of hickory-nuts at regular intervals on the top of the icing.
Beat the yolks of three eggs until stiff, add one cupful of sugar and one cupful of rich sour cream, in which has been dissolved one scant teaspoonful of soda. Add two cupfuls of sifted flour, one-half teaspoonful of salt, and one teaspoonful of lemon extract. Bake in a shallow pan.
Cream together three cupfuls of sugar and one scant cupful of butter, adding the sugar a little at a time. Add one cupful of milk. Sift thoroughly three cupfuls of flour, three teaspoonfuls of baking-powder and one cupful of corn-starch. Beat very light the whites of twelve eggs. To the egg and sugar mixture add the sifted flour, and, last, of all, the beaten whites of the twelve eggs. Flavor to taste. Stir all together thoroughly. Pour into well-buttered and floured tins. Bake slowly in a moderate oven.
Beat separately the whites and yolks of four eggs, to the yolks add two cupfuls of sugar stirred in a little at a time, and one cupful of sweet cream. Sift thoroughly two heaping cupfuls of flour, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Add this to the egg mixture. Stir in the whites last, stirring gently.
White Part: With two and one-half cupfuls of flour sift two teaspoonfuls of baking-powder. Cream one-half cupful of butter and one cupful of white sugar. Add one-half cupful of sweet milk and the sifted flour. Then the whites of four eggs beaten stiff and a teaspoonful of vanilla.
Dark Part: Stir until perfectly smooth and creamy one-half cupful of butter and one cupful of brown sugar. Add to this the well-beaten yolks of four eggs, one-half cupful of cooking mo-hsses, one-half cupful of sour milk. Sift with one and a half cup-fuls of flour, one teaspoonful, each, of cloves, cinnamon, mace and grated nutmeg. Stir in part of the flour mixture. Then add one teaspoonful of soda dissolved in a little milk, and the rest of the four. Butter well the cake pan and drop in a spoonful of each nd. trying to drop the mixture so as to give the appearance of marble.