Muffins, page 259

One table-spoonful butter, 1 table-spoonful sugar, 2 eggs, 1 cup sweet milk, 3 cups flour, 3 teaspoonfuls baking powder; mix sugar and butter, then add the well beaten eggs, milk and flour. This will make twelve.

Graham Gems, page 259

One cup sweet milk, 1 egg, 2 table-spoonfuls melted butter, 3 teaspoonfuls baking powder, pinch of salt and sugar, 2 1/2 cups of graham flour.

Devil's Food, page 261

Two cups brown sugar, 1/2 cup butter, 1/2 cup hot water, 1/2 cup sour milk, 2 eggs, 1 scant teaspoon soda, 1/2 cup grated chocolate, 2 cups flour. Cream the butter add sugar add milk and 1/2 the flour. Dissolve chocolate in the hot water, put the soda in this, beat it in the batter slowly, add remaining flour.

Corned Tongue, page 268

Two table-spoonfuls brown sugar, 1 ounce salt-peter, 1 cupful salt; boil all in 1 quart of water; add 3 quarts of cold water. Put the tongue in this brine for 2 or 3 days, then boil as usual.

Easter Dessert, page 269

Blow out the contents of as many eggs as you wish, using as small holes as possible. Paste a bit of paper over one end. Make gelatine of various colors and fill the empty shells, being careful to keep them upright until the gelatine hardens. Then remove the shell carefully. Make a nest of candied orange peel and arrange the eggs in it artistically. Serve with whipped cream.

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