LIGHT PART.

1-3/4 cups granulated sugar. 1 scant cup butter or a mixture of butter and lard.  Whites of 6 eggs. 1 cup milk. 3 scant cups flour sifted with 2 teaspoons of baking powder.  Flavor with essence of lemon.

DARK PART.

Yolks of 4 eggs. 1/2 cup of a mixture of butter and lard. 3/4 cup milk (scant measure). 1/2 cup brown sugar. 1 tablespoon of molasses. 2 tablespoons of cinnamon. 1 tablespoon of cloves.

One cup or a little more flour sifted with one teaspoon of baking powder.  Place spoonfuls of the dark and light batter alternately in a cake pan until all has been used.

Bake in a moderately hot oven from 45 to 50 minutes.

From this recipe may be made two good sized cakes.

I should advise using one-half the quantity for both dark and light part of cake called for in recipe, which would make one good sized cake.  Should this whole recipe be used, the cake baked from it would be of the size of a very large fruit cake.

MARY’S MOLASSES CAKES

She creamed together 1 cup of light brown sugar and 2 tablespoonfuls of butter.  Then added 1 cup of New Orleans molasses.  The molasses had been allowed to come to a boil, then cooled.

She sifted into the mixture 4 cups of flour alternately with 1 cup of sweet milk in which 2 even teaspoonfuls of soda had been dissolved.  She beat all well together, then added yolk of one large egg, and lastly the stiffly beaten white of the egg.  Beat the mixture again and bake in 2 square layer cake pans in a hot oven about 25 minutes.  This is an excellent cake if directions are closely followed.

CHOCOLATE ICING FOR MOLASSES CAKE.

Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water.  Pour slowly over the stiffly beaten white of egg, beating while it is being poured.  Melt 2 squares or 2 ounces of unsweetened chocolate by standing the bowl containing it in hot water.  Add 1 teaspoonful hot water to chocolate.  Stir the egg and sugar mixture slowly into the melted chocolate.  Beat until stiff enough to spread on cake.

HICKORY NUT CAKE

1-1/2 cups sugar. 1/2 cup butter. 3/4 cup milk.  Whites of 4 eggs. 1 cup hickory nut meats, chopped. 2 cups flour sifted with 2 teaspoonfuls baking powder.

Mix together as ordinary cake.  Bake in a loaf.

“LIGHT BROWN” SUGAR CAKE