The century cook book

Marble Cake. White Part: Stir together one and one-half cupfuls of sugar and one-half cupful of butter; then add one cupful of sweet milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, and two cupfuls of Cakes 127 flour; last of all, stir in the well-beaten whites of four eggs. Dark Part : Stir together one cupful of brown sugar, one-half cupful of molasses, one-half cupful of soft butter, the beaten yolks of four eggs, one-half cupful of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, two of cinnamon, and grate in half a nutmeg; then stir in two cupfuls of flour. Line the baking pan with buttered paper and put in alternately, spoonfuls of the light and dark mixtures. Bake in a moderate oven. Dolly Varden Cake. The whites of three eggs with one teacupful powdered sugar and half a teacupful of butter; two teacupfuls flour with one and a half teaspoonfuls baking powder. Cream the butter and sugar, add the eggs, mix in the flour with half a teacupful of milk, and flavor with lemon. Make a frosting of the yelks of the eggs and one teacupful of sugar. Neufchatel Cheese Cake. One Neufchatel cheese, one teacupful sugar; grate the rind of one lemon and use with it half of the juice, half a teacupful each of rolled cracker crumbs and currants, four eggs, one tablespoonful melted butter, half a teacupful cream or rich milk, half a nutmeg grated, and one saltspoonful of salt. Mix the cracker crumbs dry with the cheese, first removing the wrapper and taking off the thin skin on the outside of the cheese; crumble the cheese and cracker crumbs well together, beat the eggs well with the sugar and add, following with the butter and cream. If the cream is very rich the butter may be omitted. Lastly, add lemon, nutmeg and currants. The currants must be washed, dried and dusted with cracker dust or flour. Mix all well together and put into well-buttered patty-pans that have been lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. They will puff up, but must not be permitted to get too brown. LAYER CAKES Fruit Layer Cake. Stir together two cupfuls of sugar with two-thirds of a cupful of butter; add one cupful of sweet milk, three cupfuls of flour, one teaspoonful of soda, and two of cream tartar; mix thoroughly and divide in two equal parts. To one-half add the beaten whites of three eggs; to the other half, add the beaten yolks of three eggs, one tablespoonful of molasses, two tablespoonfulsof brandy, one teaspoonful of cinnamon, one-half teaspoonful of cloves, one-half teaspoonful of allspice, quarter of a pound of citron sliced fine, one cupful of chopped raisins, and one-quarter of a cupful of flour. Stir all well together, and bake in jelly cake tins. The dark layers will have to bake longer than the light ones. In arranging the loaf have a dark layer at the bottom, a light one next, and so on, having a light layer for the top. Put frosting between each layer, and on the top and sides.