White Part: With two and one-half cupfuls of flour sift two teaspoonfuls of baking-powder. Cream one-half cupful of butter and one cupful of white sugar. Add one-half cupful of sweet milk and the sifted flour. Then the whites of four eggs beaten stiff and a teaspoonful of vanilla.
Dark Part: Stir until perfectly smooth and creamy one-half cupful of butter and one cupful of brown sugar. Add to this the well-beaten yolks of four eggs, one-half cupful of cooking molasses, one-half cupful of sour milk. Sift with one and a half cupfuls of flour, one teaspoonful, each, of cloves, cinnamon, mace and grated nutmeg. Stir in part of the flour mixture. Then add one teaspoonful of soda dissolved in a little milk, and the rest of the flour. Butter well the cake pan and drop in a spoonful of each kind, trying to drop the mixture so as to give the appearance of marble.
One egg cake
(Contributed)
Cream one-half cup of butter, two cupfuls of sugar; add one egg beaten light, one cupful of milk, one teaspoonful of vanilla, and two cupfuls of flour into which have been sifted two level teaspoonfuls of baking-powder. Bake in a moderate oven.
Caramel cake
(Contributed)
Sift together three cupfuls of pastry flour and three teaspoonfuls of baking-powder. Cream one-half cupful of butter and two cupfuls of sugar. Beat the yolks of four eggs until thick and lemon-colored. Add one cupful of milk and alternately the well-beaten whites of the eggs and the flour. Then add one teaspoonful of vanilla extract and one teacupful of chopped walnuts. Bake in loaf and when done cover with the caramel frosting.
Currant cake
(Contributed)