Baked Eggs, page 53

Take as many eggs as desired; separate the whites and yolks, being careful not to break the yolks. Beat the whites stiff in a cold dish. Dip the beaten whites into a bright tin pan two inches deep, well buttered, making as many mounds as there are eggs. With the point of the spoon make a hole in the top of each mound and drop in the unbroken yolk with salt, pepper and a little butter. Bake in a hot oven until a light brown, and serve at once in the pan in which they were baked.

Steamed Pudding, page 133

One cup of molasses, yolks of 2 eggs, 1 cup of water, with 1 teaspoonful of soda dissolved in it, 1 table-spoonful ginger, 1/2 teaspoonful salt, 2 even teacups flour, add raisins if desired. Steam two hours. Serve with sauce made as follows: One cup white sugar, a very little warm water, lump of butter size of walnut, beat to a cream; beat the whites of 2 eggs to a stiff froth and add to butter and sugar.

Lemon Sponge Cake, page 183

One cup of white sugar, 3 eggs, 4 table-spoonfuls of water, 1-1/2 cups of flour, 2 teaspoonfuls of baking powder, 1/2 teaspoonful of salt, teaspoonful lemon extract. Bake in three layers. Filling: Grate the yellow off 1 lemon and squeeze out the juice; add 1 cup of sugar, 1 egg, a pinch of salt and a little butter. Stire the above ingredients together, add a little more than 1 teacup hot water, place over the fire and stir till it comes to a boil, stir in enough corn starch moistened with water to make it thick enough that it will not run off the cake. Put on top of cake if desired.

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

Pop-Overs, page 19

One egg, 2 cups of flour, 1 cup milk, 1 teaspoonful butter, 1/2 teaspoonful salt, 2 teaspoonfuls baking powder. Beat the egg, add the milk, butter and salt. Have the gem pans heating, add flour and baking powder. Bake in hot oven.

Beef Soup, page 27

Boil soup bone until very tender. Remove beef, add raw Irish potatoes, grated, until thick as you desire; cook five to ten minutes, season with salt and pepper. Superior for beef soup.

Oyster Salad, page 90

Boil 5 eggs ten minutes, put in cold water, then remove shell; when cold chop the whites and mix with two small cans of cove oysters; throw away the juice. Mash the yolks in a dish and add 2 spoonfuls of butter and beat to a cream; add a little salt and pepper. Chop 2 or 3 heads of celery and mix together, adding enough vinegar to moisten. Set in a cool place until ready to serve.

Tapioca Pudding, page 130

Three table-spoonfuls of tapioca soaked over night in cold water. When ready to cook put on back of the stove and let cook slowly. Add 1 cup of raisins, the juice and grated rind of 1 lemon; sweeten to taste. To be eaten cold with cream.

Doughnuts, page 200

One cup of sour cream, 1 cup of sugar, 2 eggs, 4 table-spoonfuls of lard, 2 teaspoonfuls of baking powder, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1 teaspoonful of salt, flour to make stiff enough to roll. Fry in boiling lard.

Yellow Pickles, page 213

Two gallon of chopped cabbage, sprinkle 1 handful of salt through it, and let it stand over night. Squeeze it out dry, and put into a kettle. Add 1 ounce of celery seed, 1 ounce of tumeric, 1/4 pound of mustard seed, (black and white mixed), 5 pounds of brown sugar, with vinegar enough to cover the whole. Boil until the cabbage is tender.

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