Drop a spoonful of each kind in a well-buttered cake-dish, first the light part, then the dark, alternately.  Try to drop it so that the cake shall be well-streaked through, so that it has the appearance of marble.

SUPERIOR LOAF CAKE.

Two cups of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well-washed and dried currants, one teacupful of sliced citron, one tablespoonful of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda and one teacupful of home-made yeast.

Take part of the butter and warm it with the milk; stir in part of the flour and the yeast and let it rise; then add the other ingredients with a wine-glass of wine or brandy.  Turn all into well-buttered cake-tins and let rise again.  Bake slowly in a moderate oven for two hours.

FRENCH CHOCOLATE CAKE.

The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three teaspoonfuls of baking powder.  The chocolate part of the cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it.  Bake it in layers—­the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or cornstarch; when cool flavor with vanilla, two teaspoonfuls.  Fine.

CHOCOLATE CAKE.  No. 1.

One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten.  Then stir into that one cup of milk, beat the whites of two pf the eggs to a stiff froth and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it.  Bake in jelly-cake tins.

Mixture for Filling.—­Take the remaining three whites of the eggs beaten very stiff, two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half cake of grated chocolate, a teaspoonful of vanilla extract.  Stir it all until cool, then spread between each cake and over the top and sides.  This, when well made, is the premium cake of its kind.

CHOCOLATE CAKE.  No. 2.

One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar, one-half teaspoonful soda; bake in shallow pans.

For the Frosting.—­Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners’) to one egg; put the cake together with the frosting, then frost the top of the cake with the same.