Ang

THE CODVILLE COMPANY, LIMITED

MARBLE CAKE No. 1.

Light Part: Quarter cup of butter, three-quarters cup of sugar,
quarter cup sweet milk, one cup flour, whites of two eggs, one
teaspoon Gold Standard Baking Powder.

Dark Part: Quarter cup butter, half cup sugar, quarter cup
Gold Standard New Orleans Molasses, quarter cup sweet milk, one
and one-quarter cups flour or enough to thicken, yolks of two eggs,
one teaspoon Gold Standard Baking Powder, half teaspoon each
of Gold Standard Ground Cloves, Cassia, Nutmeg and Allspice.
To bake, put in a spoon of light and then dark alternately.

MARBLE CAKE No. 2.

Dark Part: Yolks of four eggs, one cup of brown sugar, half
cup of butter, half cup of milk, two teaspoons Gold Standard
Baking Powder, one cup raisins cut fine, one cup currants, two
and a half cups flour, two tablespoons syrup, add Gold Standard
Spices to taste.

Light Part: Whites of four eggs, one cup white sugar, half
cup butter, half cup milk, two cups of flour, two teaspoons Gold
Standard Baking Powder. Mix to suit taste when putting in pan.

VELVET CAKE.

4 cup butter : Y% cup almonds blanched and
14 cups sugar shredded

Yolks 4 eggs 4 cup cornstarch

+ cup cold water 4 teaspoons Gold Standard
14 cups flour Baking Powder

Whites 4 eggs

Cream the butter, add sugar gradually, yolks of eggs well
beaten and water. Mix and sift flour, cornstarch and baking pow-
der, and add to first mixture; then add whites of eggs beaten until
stiff. After putting in pan, cover with almonds and sprinkle with
powdered sugar. Bake forty minutes in a moderate oven.

LITTLE LEMON CAKES.

Four eggs, two cups sugar, one cup of butter, one cup of milk,
three cups flour, two teaspoons Gold Standard Baking Powder,
rind and juice of one lemon. Bake in small tins.

29