MARBLE CAKE—WHITE PART
Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoonful of cream tartar, half a teaspoonful of soda.
MARBLE CAKE—BLACK PART.
Yolks of four eggs, one cup of brown sugar, half a cup of molasses, half a cup butter, half a cup of sour milk, one teaspoonful of soda, and plenty of all kinds of spices to suit the taste. Put first black, then white, dough, until all is in; then bake. It is very nice.
FRENCH LOAF CAKE
Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one teaspoonful of saleratus, one pound of raisins, and one-third of a pound of citron. Stir the butter and sugar to a cream, then add part of the flour, the milk and the beaten yolks of the eggs, then add the rest of the flour and the whites of the eggs; add the fruit as you get the cake ready for the oven; season to taste. This will make four loaves. Bake one hour.
LOAF CAKE. PLAIN
Three cups of sweet milk, two of sugar, and one of yeast; stir in flour to make it quite thick, and let it rise over night. In the morning add two eggs well beaten, fruit and spice to taste; let it rise till light. Bake in a slow oven.
EGG KISSES
Four whites of eggs, one-half pound powdered sugar; beat well and bake quickly. Flavor with extract of rose or lemon.