Apple Pudding, page 139

Three well-beaten eggs, 1 pint of sweet milk thickened with 2 table-spoonfuls of flour. Boil in an iron skillet. Add 1 pint of sliced cooking apples, sweeten to taste. Place 1 pint of bread crumbs on top, spread well with butter. Steam under cover on back part of stove until apples are tender. Serve with sauce.

German Coffee Cake, page 150

One cup of sponge as for common light bread, 1 heaping table-spoonful of lard or butter, well beaten; pour over one-half cup of warm water, one-half cup sugar, a little salt, beat well; add enough flour to make a very stiff batter or soft dough. Mould as for layer cake, leave stand in a warm place until light, spread with butter and sugar, and any kind of spices. Bake in a quick oven.

Feather Cake, page 157

Two cups sugar, half cup butter, 2/3 cup milk, 3 cups of flour, 3 eggs, 3 teaspoonfuls of baking powder. Flavor with lemon.

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