Chess Pie, page 111

Three eggs, 2/3 cupful of sugar, 1/2 cupful of butter, 1/2 cup of milk may be added if not wanted too rich). Beat the butter to cream, then add yolks and sugar beaten to a froth, with flavoring stir all together rapidly, and bake in a nice crust. When done spread with the beaten whites and 3 table-spoonfuls of sugar and a little flavoring; return to oven and brown slightly. This makes one pie and should be eaten while warm.

Caramel Cake, page 177

One and a half cups of sugar, 3/4 cup of butter, 1/2 cup of milk, 2 1/4 cups of flour, 3 eggs, 1 1/2 heaping teaspoonfuls baking powder, or a small teaspoonful of soda and 2 of cream tartar. Bake in layers. Make caramel as follows: Butter the size of an egg, 2 cups of brown sugar, half cup of milk, or water, half cake of chocolate; boil 20 minutes, or until thick, and pour over cakes while warm, piling the layers one on top of another. Frost top with sugar, egg and chocolate.

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

White Cake, page 170

Two cups pulverized sugar and 1/2 cup butter beaten to a cream; add half cup of sweet milk, 2 1/2 cups flour, 2 1/2 teaspoonfuls of baking powder mixed with the flour, whites of 8 eggs. Bake in layers. For filling: Boil half cup of water and 3 cups of sugar till thick; pour it over the well-beaten whites of 3 eggs and beat all together till cool. Beat before putting on each layer. Sprinkle each layer thickly with grated cocoanut.

Cucumber Pickles, page 218

Put the cucumbers in a porcelain kettle with enough cider vinegar to cover them, put in cloves and spice, 1 teaspoonful; let all simmer together ten minutes; do not let them boil; put them in a jar with enough vinegar to cover, and some red pepper.

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