1. Light part: One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour; beat the eggs and sugar together, mix the cream of tartar with the flour, and dissolve the soda in the milk. Dark part: One cup brown sugar, one-half cup molasses, one-half cup sour milk, one-half teaspoon soda, two and one-half cups browned flour, yolks of four eggs, one-half teaspoon each of ground cloves and cinnamon; ingredients mixed the same as light part. When both are prepared, put in the cake-pan alternate layers of each, or put them in spots on each other, making what is called leopard cake, until all is used, then bake as usual.

2. For white part: One cup of butter, three cups of sugar, five cups of flour, one-half cup of sweet milk, one-half teaspoonful of soda, whites of eight eggs; flavor with lemon. Dark part: One-half cup of butter, two cups of brown sugar, one cup of molasses, one cup of sour milk, four cups of flour, one teaspoonful of soda, yolks of eight eggs, one whole egg, spices of all kinds. Put in pan, first a layer of dark, then a layer of light, and finish with a dark layer.

Marble Spice Cake

Three-quarters of a pound of flour, well dried; one pound white sugar, one-half pound butter, whites of fourteen eggs, one tablespoon-ful cream of tartar mixed with the flour. When the cake is mixed, take out about a teacup of batter and stir into it one teaspoonful of cinnamon, one of mace, one of cloves, two of spice, and one of nutmeg. Fill your mold about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture. Then put in another layer of white, and add the dark as before. Repeat this until your batter is used up. This makes one large cake.