VARIETY CAKE.
Light Part. — Whites of three eggs, one cup sugar, butter size of an egg, half cup sweet milk, one teaspoon baking powder. Flavor with lemon. About two cups flour.
Dark Part. — One-half cup sugar, one-half cup molasses, cup of chopped raisins, yolks of three eggs, one-half teaspoon soda, half a cup of coffee, about two cups flour, spices of all kinds. Bake in square tins. Beat the whites of two eggs with a little sugar, flavor with lemon; this is to be used between the layers, then add enough sugar to frost the top. — Mrs. Hugh Parry.