Graham Steamed Bread, page 14

Three cups of unsifted Graham flour, 1/2 cup of water, 1 cup of sweet milk, 1/2 cup of molasses, 1 teaspoon level full of soda, 1 teaspoonful of bakin powder, salt.

Baking Powder, page 23

Eight ounces English bicarbonate soda 7 ounces tartaric acid, 8 ounces of flour.

Custard Pie, page 115

One cup of milk, 1/2 cup sugar, 2 table-spoonfuls of flour, 2 eggs, butter the size of a walnut, flavor with nutmeg.

Sweet Potato Custard, page 116

One cupful of cream, 2 cupfuls of sweet potatoes, finely mashed, 2 cupfuls of sugar, piece of butter size of an egg, 2 well beaten eggs, flavor to suit taste. Bake with one crust only.

Walnut Cake, page 168

One cup of sugar, 1 1/2 cups flour, 1/2 cup of butter, 1/2 cup of milk, 1 cup heaping full of nuts, 2 cups raisins stoned and chopped, half of a nutmeg, 3 eggs, 2 teaspoonfuls baking powder, 1 teaspoonful of vanilla. Bake slowly with buttered paper in pan.

To Make Nice White Lard, page 251

Cut your fat into small pieces and to every 3 gallons of fat add 1 pint of weak lye. If strong not so much.

Brown Bread, page 260

Butter size of an egg, 2 cups buttermilk, 1 teaspoon level full soda, salt, 1/2 cup sugar, 1 cup wheat flour (white) add whole wheat flour or Graham sifted, stir in the above until very thick; steam 2 hours; bake in cans or loaf.

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