Cream the butter. Add the sugar. Beat well. Add the well-beaten eggs and the flour, in which the baking powder should be mixed. Take out a tea-cup of the mixture and add the chocolate and the milk to it.
Butter a tin and fill it to the depth of an inch with the white mixture. Drop two or three spoonfuls of chocolate mixture on to this in circles and spots. Add another layer of the white mixture and on to it drop more of the brown, and so on until both mixtures are finished.
Nut Cake
1¹⁄₂ cups sugar
¹⁄₂ cup butter
2 cups flour
³⁄₄ cup milk
Whites of four eggs
1 cup broken nuts
2 tea-spoons baking powder
Cream the butter. Add the sugar. Beat well. Mix the baking powder with the flour. Add it to the mixture with the milk, beating well all the time. Mix in the nuts thoroughly. Lastly add the whites, which should be beaten as stiff as possible. Bake in shallow square tins. Ice.
*Shortbread—I
1 lb. flour
¹⁄₂ lb. butter
3 ozs. sugar
Knead all together until smooth. Roll out an inch thick. Prick all over with a fork. Bake quickly in shallow buttered tins.
*Shortbread—II
¹⁄₂ lb. flour
¹⁄₂ lb. sugar
¹⁄₂ lb. butter
4 eggs
2 ozs. comfits
Grated rind of a lemon