Ribbon Cake, page 172

Two cups of sugar, 1 of butter, 1 of milk, 4 of flour, (rather scant), 4 eggs, half teaspoonful of soda, 1 of cream tartar. Beat the butter to a cream, add the sugar, gradually, beating all the while; then the flavoring, (lemon or nutmeg). Beat the eggs very light, and then add the milk. Measure the flour after it has been sifted; return it to the sieve and mix the soda and cream tartar with it. Sift this into the bowl of beaten ingredients, beat quickly and vigorously to thoroughly mix, and then stop. Take three sheet pans of the same size, and in each of two put one-third of the mixture, and bake. To the other third add 4 teaspoonfuls of cinnamon, 1 cup of currants, and about an eighth of a pound of citron cut fine. Bake this in the remaining pan. When done take out the pans, spread the light cake with a thin layer of jelly while warm. Place on this the dark cake. Lay a paper over all, and then a thin sheet on which put two irons. The cakes will press in about two hours.

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

Cocoanut Pound Cake, page 168

Beat half a pound of butter to a cream; add gradually a pound of sifted flour, 1 pound of powdered sugar, 2 teaspoonfuls baking powder, a pinch of salt, a teaspoonful of grated lemon peel, 1/4 of a pound of prepared cocoanut, 4 well beaten eggs, and a cupful of milk; mix thoroughly; butter the tins and line them with buttered paper; pour the mixture in, to the depth of an inch and a half; and bake in a good oven. When baked take out, spread icing over them, and return the cake to the oven a moment to dry the icing.

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