The Cookery Blue Book

to a cream; beat whites to a stiff froth and add. Sift cream tartar with flour and dissolve soda in milk. Stir in a little flour before adding milk. =Marble Cake.= Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and 1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with lemon. DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter, 1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each allspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please. =Cold Water Cake.= 2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with butter, hot. =White Mountain Cake.= 1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add currants. =Federal Cake.= 1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2 wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins. =Lincoln Cake.= 2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor to taste. =Harrison Cake.= 1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit to suit. =Victoria Cake.= 1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2 pound citron. =Pound Cake.= 1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda. =Sponge Pound Cake.= 1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2 for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring. =Aunt Sharlie's Sponge Cake.= 1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the