Marbled Chocolate Cake

Make a batter as for white cake, take out one teacupful, add to it five tablespoonfuls of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.

Watermelon Cake

White Part

Two cupfuls of sugar, one-half cup of butter, one cupful of sweet milk, three teaspoonfuls of Equity baking-powder, three cupfuls of flour, one lemon.

Pink Part

Made the same as the white, except use pink sugar (which can be bought at the confectioner's), and one-half pound of raisins. Put the raisins in the sugar. Put the pink part all in the center of the pan, and the white on the outside.

Scroll Cake

Seven eggs, two cupfuls of sugar, two teaspoonfuls of Equity baking-powder, two cupfuls of flour; flavor with lemon. Beat well together, and bake.

Fifth Avenue Cake

Whites of ten eggs, one cupful of powdered sugar, one cupful flour, two teaspoonfuls of Equity baking-powder, juice of one lemon.

German Cake

Nine eggs, beaten separately, one cupful of sugar, the rind and juice of one lemon, two cupfuls of grated, stale, white bread, one cupful blanched almonds, chopped fine. Bake in a slow oven.

White Mountain Cake

Two cupfuls of powdered sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, whites of six eggs. Bake in jelly-pans, and frost.

Icing

Whites of four eggs, and three teacupfuls of powdered sugar, whipped together for half an hour; flavor with lemon, and add one teaspoonful of cream-tartar; put between layers and on top. Or, you can make boiled icing. You can make a yellow cake the same as the above recipe, only using the yolks of the eggs; bake the same, and put it together alternately, first the yellow, then the white. It looks very pretty when cut. The two together will make two loaves.

Cocoanut Cake

One and one-half cupfuls of white, powdered sugar, one-half cup of butter, three cupfuls of flour, one cupful of sweet milk, one whole egg, and the yolks of three, one cocoanut. Bake in jelly-pans. To prepare cocoanut, cut a hole through the meat, at one of the eyes in the end of the nut, draw out the milk, pound the nut well on all sides, to loosen the meat, crack, take out the meat, wipe dry, and set the pieces in the heater, or in a cool, open place, over night, or for a few hours, to dry; then grate. Make a boiled icing, put a handful of cocoanut into the frosting, and put between the layers of the cake; frost the top and sides, and sprinkle thickly with cocoanut.

White Cocoanut Cake

Two cupfuls of sugar, one small cupful of butter, whites of seven eggs, one cupful of sweet milk, two cupfuls of flour, one cupful of cornstarch, two teaspoonfuls of Equity baking-powder. Frost, and prepare cocoanut as in above recipe.