Orange Cake

Two cups of sugar, two cups of flour, half a cup of water, the yolks of five eggs, the whites of three, one teaspoonful of cream-of-tartar, and half a one of saleratus. Add a little salt, and the juice and grated rind of one orange. Beat the whites to a stiff froth, then add the sugar, and when thoroughly mixed add the yolks, these having been previously beaten for five minutes. Bake in five tins like jelly-cake.

For frosting to put between the layers use the whites of two eggs, the juice and grated rind of one orange, and sugar enough to make it quite stiff. It is necessary to use considerable sugar because of the sourness of the orange.

Marble Cake

One cup and a half of white sugar, half a cup of butter, half a cup of sweet milk with half a teaspoonful of soda dissolved in it, two cups and a half of flour with one teaspoonful of cream-of-tartar, and the whites of four eggs cut to a stiff froth. Flavor with lemon.

For the dark cake, take one cup of nice coffee-sugar, one tablespoonful of molasses, half a cup of butter, half a cup of sour milk, with half a teaspoonful of soda dissolved in it, two cups and a half of flour, and the beaten yolks of the four eggs. Add a teaspoonful of clove, a little allspice, cinnamon, and nutmeg. Put a layer of the light cake in each pan, and mix in some of the dark, then more of the light, and so on, till your pans are half full, or a little more.

Raspberry Roll

Beat three eggs, yolks and whites together, for one or two minutes. Add a cup of white sugar, and beat a few minutes more. Then put in one cup of flour with a teaspoonful of cream-of-tartar mixed in it. Dissolve half a teaspoonful of soda in as little hot water as possible, and stir in thoroughly. Flavor with essence of lemon, and beat well for a few minutes. Bake in two rather wide, shallow tins. Turn the sheets upon a sieve, and, while warm, spread a little raspberry or strawberry jam over them; roll up the cake, and sift sugar over. This should be done carefully. Cut in slices, when cold, for the table.

Avon Snow-Cake

One cup of butter, two cups of sugar, three cups of flour, one cup of sweet milk, the whites of five eggs, one teaspoonful of cream-of-tartar, and half a teaspoonful of soda or saleratus. Bake in thin layers, like Washington pie. It is usually baked for six or seven layers.

Peel and grate one large cocoanut. Take the whites of three eggs for frosting. Put a layer of frosting and one of cocoanut between each two cakes, and then frost the top and sides. Scatter cocoanut over thickly.

Sandusky Cake

One cup of butter, two of sugar, three and a half of flour, one of milk, four eggs, one teaspoonful of soda, two of cream-of-tartar.

Dissolve the soda in the milk. Mix the cream-of-tartar in the flour, and separate the whites of the eggs from the yolks. Rub the butter and sugar to a cream, then put in the milk, and add the yolks, one at a time, beating them well. Afterwards, add half of the flour and half of the whites, having beaten them stiff; then the remainder of the flour and the whites. Flavor with essence of lemon, or any other essence you prefer. This cake should be stirred very thoroughly. It is considered excellent, and resembles pound-cake.