No. 101 Variegated Cakes
One cup powdered sugar, ½ cup of butter creamed with the sugar, ½ cup of milk, 4 eggs, the whites whipped only, whipped light; 2½ cups of prepared flour, bitter almond flavoring, spinach juice, and cochineal, cream, butter and sugar; add the milk, flavoring, whites and flour. Divide the latter into three parts. Bruise and pound a few leaves of spinach in thin muslin bags until you can express the juice. Put a few drops of this into one portion of the batter; color another with cochineal, leaving the third white. Put a little of each into small round pans or cups, giving a little stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green that the tints may show better. If you can get pistachionuts to pound up for the green the cakes will be much nicer. Ice on sides and top.