Light Part

1½ cupfuls white sugar. ¾ cupful sweet milk. ½ teaspoonful soda.

½ cupful butter.

1 teaspoonful cream-tartar.

Whites of 4 eggs.

2½ cupfuls of flour sifted with the rising. 1 teaspoonful flavoring, lemon or vanilla.

Dark Part

1 cupful brown sugar. ½ cupful butter.

½ cupful molasses. ½ cupful sour milk.

2½, cupfuls flour sifted with ¼ teaspoonful soda and:

¾ teaspoonful cream-tartar.

Yolks of 4 eggs. 1 teaspoonful cinnamon.

½ teaspoonful each cloves, allspice, nutmeg. Beat thoroughly. Put in the pan a layer of the dark batter, then large spoonfuls of the white light until all the batter is used. Bake one hour.

Marble Cake (II)

3 cupfuls white sugar. 1 cupful butter.

1 cupful sweet milk. Whites of 8 eggs beaten to a stiff froth; 4 whole eggs may be used instead, and the yellowish tint given to the batter will be found to contrast prettily with the dark part; 5 cupfuls of flour sifted with 3 teaspoonfuls baking powder. After the cake is mixed take out 1/3 of the batter and spice it highly with 1 teaspoonful each of powdered nutmeg, cinnamon, finely ground coffee, allspice, mace and ½ teaspoonful cloves and ginger. Put in half the white batter, then all the dark and the remainder of the white. Bake one hour.

Red And White Marble Cake

Make the white and red part after the rule given below for Watermelon Cake, leaving out the raisins and almonds. Arrange irregularly in the cake tin.

Marbled Chocolate Cake

Make a batter as for any of the rules given for White Cake. Take out 1 cupful and add to it 5 tablespoonfuls of grated chocolate dissolved in a little sweet milk. Flavor with vanilla. Pour a layer white batter into the pan, then drop the chocolate batter in places, pour in the rest of the white part of batter and bake in a well-heated oven.