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.
1 cupful brown sugar. ½ cupful butter.
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.
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.
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.