Bread Sponge Cake, page 165

Take three cups of sponge or dough just before making loaves of bread, add 1 cup butter, 2 cups sugar, 1/2 teaspoon soda dissolved in a little water; add spices, cinnamon, nutmeg and cloves. If extra nice add raisins and currants. This makes an excellent cake.

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

Grand Duke Cake, page 187

Use any recipe for white layer cake. Chop fine 1 pound of blanched almonds, 1 pound of raisins seeded, 1 pound of figs, half pound of citron. Make an icing the usual way, stirring in the chopped ingredients, spread this on the layers, drying each one in the oven before putting together.

Caramels, page 247

Two cups of brown sugar, 1 cup of molasses, 1 cup of chocolate, 1/3 cup of butter, 1 teaspoonful of vinegar, and add flavoring to suit. Boil 15 minutes, or until it strings. This is a very good recipe.

Hickory Nut Drops, page 248

One pound of white sugar, 1 pound of nuts chopped fine, whites of 5 eggs, and 3 table-spoonfuls of flour; beat whites of eggs to a stiff froth, add sugar, nuts and flour together. Drop on buttered tins and bake in a slow oven.

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

Boston Brown Bread, page 14.

One quart corn-meal, 1 table-spoonful salt, 1 quart wheat flour, 1 1/2 teaspoonfuls soda, 1 cupful sour milk, 1 cupful molasses, 1 quart rye flour, 1/2 cupful lard. In the morning take the meal, add the salt, and pour on enough boiling water, stirring constantly to form a stiff mush. When quite cool, add a small cupful of bread sponge or half a yeast cake. Stir well, cover and set aside to rise. At supper time add the sour milk, molasses, lard, both kinds of flour, and soda; dissolve in a little warm water. Stir all thoroughly, and turn into well greased cans with covers, filling them two-thirds full. Bake one hour and leave in the cans covered until cold. I use cans that have contained coffee.

Baking Powder, page 23.

Six ounces tartaric acid, 8 ounces bicarbonate soda, 1 quart of flour; mix well and sift four or five times.

To Dress and Cook a Goose, page 43.

Remove the feathers while dry, and then scald and wrap in a coarse cloth for a few minutes, and the fowl will then dress easier; after which wash, and let it take salt at least 12 hours. Boil an hour to extract the oil, then put in dripping pan and set in oven; baste often. Dressing as for turkey. Let it get brown.

Marlborough Pie, page 122.

Two pounds of apples stewed and strained, 1 pound of butter, melted, 1 pound of sugar, 12 eggs, the juice of 2 lemons, 5 table-spoonfuls of cream, a little nutmeg and cinnamon; bake with a nice paste. This amount will make 5 medium sized pies.

Sauce for Pudding, page 142.

One cup of sugar, 1/2 cup of butter beat to a cream; 1 teacup of boiling water, 2 teaspoonfuls of flour; flavor with vanilla or lemon.

White Cake--Marbled, page 153.

One cup of butter, 2 cups of sugar, 3 cups of flour, whites of eight eggs, 2-3 of a cup sweet milk, and 1 teaspoonful of yeast powder. After the cake is made, take our 1 large teaspoonful of this mixture, and drop two drops of fushiene, mixed with alcohol (four drops if you like it darker color) into the table-spoonful of cake; wix mell, {sic} and then put a layer of the white cake at the bottom of the pan, and streak the red around in rings; add more white and more red, till the white is all gone. Bake in a slow oven.

Soft Ginger Bread, page 198.

Half cup of molasses fill up with brown sugar, half cup of butter, fill with hot water, 2 teaspoonfuls of ginger, 1 of soda dissolved in hot water, 1 egg, 2 cups of flour.

To Blanch Almonds, page 250.

Shell nuts and pour boiling water over them; let them stand in the water a minute and then throw them into cold water; rub between the hands to remove the skins.

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

For Stomach Trouble, page 277

Boil water, cool. To 1 quart add 2 table-spoons cream tartar, 2 table-spoons Epsum salts, 2 table-spoons baking soda. Dose: 1 table-spoonful before meals.

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

Caramel Filling, page 191

One cup of white sugar, 3 cups brown sugar, half cup butter, 1 pint of cream. Put on the stove and boil until it hardens when dropped in cold water. Pour out into a platter and beat till cool. Add 1 table-spoonful of vanilla. A layer of caramel should be as thick as a layer of cake.

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