of whiskey or brandy,
then add three cups and a half flour sifted three times with a heaping
teaspoonful baking powder. Put the light and dark batter by alternate
spoonfuls in pans well buttered and papered, let rise and bake the same
as spice cake. Else bake the light and dark batter in layers, put
together with any good filling, and frost with caramel frosting.

_Real Gold Cake_: Beat very light the yolks of sixteen eggs, with a full
pound of yellow sugar, and a scant pound of creamed butter. Add a cup of
rich sour cream with a teaspoonful soda dissolved in it. Or if you like
better put in the cream _solus_, and add the soda dissolved in a
teaspoonful of boiling water at the very last. This makes lighter cake
so is worth the extra trouble. Flavor to taste--grated lemon rind is
good. Add gradually four cups flour sifted three times at least. Beat
hard for ten minutes, then bake in well-greased pans, lined with
buttered paper, until well done, let cool partly in the pans, then turn
out, dust lightly with flour or corn starch and frost.

_Real Silver Cake_: Wash and cream to a froth a pound of fresh butter,
work into it a pound of sifted sugar, and a pound of flour, sifted
thrice with a teaspoonful of baking powder. Add flavoring--vanilla,
lemon or rose water, following it with a wineglass of whiskey. Then fold
in the whites of sixteen eggs beaten with a pinch of salt to the
stiffest possible froth. If the batter looks too thick add half a cup
sweet cream--this will depend on the size of the eggs and the dryness of
the flour. Bake in deep pans, else in layers. By baking gold and silver
batter in layers, and alternating them you can have a fine marble cake.
Or by coloring half the white batter pink with vegetable color to be had
from any confectioner, you can have rose-marble cake. This should be
iced with pink frosting else with plain white, then dotted over with
pink. Very decorative for birthday parties or afternoon teas.

_Christmas Cake_: Prepare fruit first. Cut small half a pound of
homemade citron drained from syrup, wash and seed one pound raisins,
pick, wash and dry one pound currants, mince a teacup of any firm
preserve--quince, peach or pear, or use a cupful of preserved cherries
whole. Shred fine four ounces of homemade candied peel, also four ounces
of preserved ginger, add a cupful of nutmeats--pecans or English
walnuts, or even scalybarks, cutting them in bits, mix all well
together, then pour upon them