Two cups of sugar, three-quarters of a cup of butter, one of cream, four of flour, the whites of four eggs, two teaspoons of cream of tartar and one of soda. Mix the same as gold-cake; put the cream in last, with the soda dissolved in it.

Gold-And-Silver Cake

One pound of butter, the same of sugar, the same of flour; divide them - use half for the gold and half for the silver - the yolks of eight eggs for the gold, flavored with the juice and grated rind of a lemon - the whites of the eggs for the silver-cake, flavored with extract of bitter almond or peach-water.

Another Silver Cake

Two cups of sugar, two and a half cups of flour, half a cup of butter, three-quarters of a cup of cream, half a teaspoonful of soda in the cream, the whites c eight eggs, and one teaspoonful of cream of tartar in the flour; flavor with rose or peach-water. Stir the butter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, then the flour, and last the cream and soda. Bake like pound-cake, or in square tins.

Still Another Silver Cake

Two cups of sugar, one of butter, one of sweet milk, the whites of four eggs, one teaspoonful of soda, two of cream of tartar, three and a half cups of flour. Stir the butter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, the flour with the cream of tartar sifted through it; last the milk with the soda dissolved in it. Bake in square tins, or like pound-cake. Grate half a bar of chocolate, dissolve it in a tablespoonful of sweet milk, add sugar to sweeten it, one egg beaten, and a teaspoonful of extract of vanilla; stir it over the fire until it thickens, and spread over the top of the cake.