Biscuit, page 13.

To each cup of butter-milk add enough soda to sweeten, 1 teaspoon baking powder and a little salt. Use shortening to suit the taste. Sift soda, baking powder and flour thoroughly twice. Mix only to a smooth dough. Bake in a quick oven.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.

Ice Cream Cake, page 173

Make good sponge cake; bake half an inch thick in jelly pans, and let them get perfectly cold; take a pint of thickest sweet cream, beat until it looks like ice cream, make very sweet, and flavor with vanilla; blanch and chop a pound of almonds, stir into cream, and put very thick between each layer. This is the queen of all cakes.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.