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Classic
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page 57
measure. This will make one large and one medium cake.--Mrs. M. E. Smith,
Cleveland.
MARBLE CAKE.
White Part.--One and a half cups white sugar, half cup butter, half cup milk,
two and a half cups flour, two tea-spoons baking-powder, whites of four eggs
beaten to a stiff froth; flavor to taste.
Dark Part.--Yolks of four eggs, one and a half cups brown sugar, half cup
butter, half cup milk, two and a half cups flour, two tea-spoons baking-powder,
tea-spoon cinnamon, tea-spoon allspice, quarter tea-spoon black pepper, half a
nutmeg; stir butter and sugar, add the milk, then the eggs, and lastly the flour
in which the spices and baking-powder have been well mixed; bake one hour. Of
course the white and dark parts are alternated, either by putting in a spoonful
of white, then of dark, or a layer of white and then of dark part, being careful
that the cake may be nicely "marbleized."--Miss Mary Sealts, Mt. Vernon.
MARBLED CHOCOLATE CAKE.
Make a batter as for white cake, take out one tea-cup add to it five
table-spoons of grated chocolate, moisten with milk, and flavor with vanilla;
pour a layer of the white batter into the baking-pan, then drop the chocolate
batter with a spoon in spots, and spread the remainder of the white batter over
it.--Mrs. Sarah Phelps, Springfield.
ONE-EGG CAKE.
One cup butter, one and a half cups sugar, three of flour, one of sweet milk,
one egg, tea-spoon soda, two tea-spoons cream tartar in the flour, cup raisins
chopped fine.--Mrs. A. S. C.
ORANGE CAKE.
Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one
of water, two tea-spoons baking-powder, three cups flour, juice, grated rind,
and pulp of one orange; use the remaining whites for frosting the top.--Mrs. D.
Buxton.
PLAIN CAKE.
Three eggs, one and a half cups sugar, three-fourths cup butter, or butter and
lard mixed, tea-spoon soda dissolved in a cup of sour
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