Snow Cake, page 157

Half cup of butter, 1 cup sugar, half cup sweet milk, one and a half cups flour, whites of 4 eggs, 1 heaping teaspoonful baking powder, flavor to taste.

Soft Ginger Bread, page 197

One cup of butter, 1 cup of molasses, 1 cup of sugar, 2 eggs, 1 cup sour or butter-milk, 1 teaspoonful soda dissolved in hot water, 1 table-spoonful ginger, 1 teaspoonful cinnamon, about 4 cups of flour, or enough to make it thick as cup cake; 2 small teaspoonfuls of baking powder mixed with flour. Stir butter, sugar, molasses and spices together to a light cream and set on the range until slightly warm. Beat eggs light and stir all together. Add milk and lastly the flour with baking powder well mixed. Beat hard for a few minutes and bake slowly.

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

To Can Peas, page 234

Fill the can full of peas, shake thoroughly so the can will be well filled. You cannot press the peas in the can as you did the corn, but by shaking the can they may be filled quite full. Pour into the cans enough cold water to fill to overflowing then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn. String beans are cut as for cooking and canned in the same manner. No seasoning of salt, pepper or sugar should be added.

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

Spiced Devil's Food, page 265

Melt two squares of unsweetened chocolate, add 1/3 of cup sweet milk, 1/2 cup of sugar and let boil one minute; cream 1/3 cup of butter, 1/2 cup of sugar, 1 egg and yolk of another, 1/2 cup of sour milk in shich 1 teaspoonful of soda has been dissolved add 1-3/4 cups of flour. After creaming butter and sugar add one teaspoonful of cinnamon, one of cloves, 1 of nutmeg and add other ingredients, lastly add chocolate; bake in slow oven.

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