Layer Cake With Lemon Filling, page 183

One cup of sugar, 3/4 cup of flour, 3/4 cup of butter, stirred to a cream, 3 eggs, reserve the whites of 1 for icing for top, 3/4 cup of sweet milk, two heaping teaspoonfuls of baking powder sifted with a little flour to which 3/4 cup of corn starch has been added; do not make too stiff, beat until thoroughly light; let stand about ten minutes before putting in pans. This makes 3 layers. Filling: Grate the yellow and take the pulp of 1 lemon, throwing away the white, 1 cup of sugar, lump of butter size of an egg, 1 beaten egg, stir together and cook for 2 minutes, being careful not to scorch; when nearly cold spread between the layers.

Grandmother's Doughnuts, page 201

1 cup of sugar, 1 egg, 2 table-spoonfuls of melted lard, 2 teaspoonfuls baking soda dissolved in 1 pint buttermilk, four to roll out; cut in rings and fry in hot lard; do not turn until one side is entirely done.

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