How to Cook Potatoes, page 65

Boil six good sized potatoes, mash them fine, and add one tablespoonful of butter, and two tablespoonfuls of flour, enough to make a past thick enough to roll out. Roll in cakes and fry in hot lard.

Apple Pudding, page 139

Make a crust of 1 pint of flour, 2 teaspoonfuls baking powder, 1/4 cup of butter, 1 egg, 1/2 teaspoonful of salt and 3/4 cup of cold water; mix well and spread in well buttered shallow pans. Pare, core and cut in eighths sour apples, place them in rows on the dough, sprinkle thickly with sugar, add cinnamon and spice to taste, and bake until thoroughly done. Serve with lemon sauce.

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