CARES, 871 



the light part, and dip the dark over it, in spots; then level up with the lights 

 and so on till the pan is properly filled, allowing room to raise. 



Marble Cake— Chocolate. — Make any plain cake and pour out half ol 

 it; then, having shaved up 2 table-spoonfuls, or a sufficient amount of chocolate, 

 and dissolved it in as little water as practicable, boil it a minute or two; then 

 mix it with one of the parts, and put into the pan the same as the receipt above. 



Watermelon Cake.— I, White sugar, 2 cups; butter and sweet milk, 

 each % cup; whites of 5 eggs; flour, 3 cups; baking powder, 1 tea-spoonful. 

 Directions— Beat the eggs, sugar, butter and milk together; put the baking 

 powder into the flour before sifting it in, and mix. 



II. Red sugar (kept by confectioners), 1 cup; butter and sweet milk, each 

 i^cup; flour, 2 cups; baking powder, 1 tea-spoonful; whites of five eggs: 

 raisins (nice large ones), % lb. Directions— Beat together in the same order 

 as the first, cut the raisins into halves, the longest way, and mix in last; then 

 put some of the first into the pan, hollo^\ing it in the center to receive all of the 

 second or red part, if it is sufficiently stiff to allow it, piling it up in the round 

 form as neatly as possible, to represent the red core of the melon; tlien covei 

 witli the balance of the white, so you have a white outside and a red core, like a 

 watermelon, if neatly done. 



Watermelon Cake, Wo. 2.— White Part : White sugar, 2 cups; but 

 ter, 1 cup; sweet milk, 1 cup; flour, S}4 cups; whites of 8 eggs; cream of tartar 

 2 tea-spoonfuls; soda, 1 tea-spoonful; dissolve the soda in a little warm water, 

 sift cream of tartar in flour; mix. 



lied P<irt:—Hed sugar, 1 cup; butter, i| cup; sweet milk, }^ cup; flour, 

 2 cups; whites of 4 eggs; cream of tartar, 1 tea-spoonful; soda, }{ tea-spoonful, 

 raisins, 1 cup; mix. Be careful to keep the red part around the tube of the 

 cake-dish; the white part outside; best to have two persons fill in, one the red 

 and the other the white, going around the tube till full— 3frs. S. 0. Johnson, in 

 Inter Ocean. 



Lemon Cake With Mi Ik. —Butter, 1 cup; sugar, 3 cups; 5 eggs- 

 flour, 4 cups; sour milk, 1 cup; soda, 1 tea-spoonful; the juice and grated yel 

 low (the white has a bitter taste,) of one lemon. Directions— Study well the 

 General Remarks and Explanations, and also the Making-Up, or Putting 

 Together, and you will then be prepared to proceed with the work of cake 

 making. 



liemarks—ln making cake, double the amount, or only half may be used, 

 to suit the size of the family. But in taking half, if 5 eggs are called for] 

 always use 3 in the reduction, as eggs are absolutely necessary to maintain the 

 lightness of the cake. 



Lemon Jelly Cake, Without Milk.— Sugar, 3 cups; flour, 2 cups; 

 cold water, % cup; 5 eggs; cream of tartar, 1 tea-spoonful; soda, % tea-spoon- 

 ful; 1 lemon or orange. Directions— Beat all the yolks and the whites of S 

 of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc. Bake 

 in 4 jelly cake tins. Grate off the yellow of the lemon or orange, peel off the 



