Potato Muffins, page 17

Three large potatoes boiled and mashed fine; add one table-spoonful of lard, one of sugar, one large cup of sweet milk, one egg well beaten, a little salt and 1/2 of a compressed yeast cake dissolved in the milk; add flour as long as you can stir with a strong spoon, cover and keep warm for three hours, then add flour enough to roll out smooth on a moulding board; cut with a biscuit cutter and place in pans, letting them remain in a warm place two hours. Bake in a quick oven, serving hot.

Charlotte Russe, page 204

Put one-half box of gelatine to soak in a pint of cold water for two or three hours, or over night. Then put it on the stove and let it boil until reduced about one-half. Make a custard of one pint of milk, the yolks of 6 eggs and 10 heaping table-spoonfuls of sugar. Put in a double boiler and stir constantly after it is heated until it thickens, when it must be removed instantly and poured in a shallow pan. Flavor with 2 table-spoonfuls of vanilla, strain in the gelatine and set on ice, or a very cold place to cool. Now line your dish with lady fingers, trimmed on the sides and dipped in the white of an egg, (the edges only). Watch your custard closely, and when it begins to thicken, which it will as soon as it gets cold, stir it vigorously, to make it perfectly smooth, for it may thicken so fast that it forms a stiff jelly before you are aware of it. Stir in 1 1/4 quarts of cream, whipped well, stir in several spoonfuls at a time, stirring well from the bottom of your pan, so as to mix it thoroughly. When you have used up all of your cream, stir in the whites of 2 eggs, well beaten. Then pour in your moulds or dishes and place on ice. This recipe may seem complicated, but it is in reality very simple and but little trouble, and is an unfailing one.

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