Batter Cakes, page 261

One pint sweet milk, 1/2 teaspoonful salt, 1 teaspoonful good baking powder; thicken with flour to thin batter.

Cream Layer Cake, page 266

Whites of 5 eggs, 2 cups sugar, 4 cups flour heaping full, 1 cup butter, 2/3 cup sweet milk, 1 teaspoonful yeast powder, lemon to taste. For filling between layers; Yolks of 3 eggs, 1 cup sugar, 1/2 cup flour, 1 pint milk boiled, 1 grated lemon; mix ingredients and stir in boiled milk after it has partly cooled, then put on stove and boil until thick, put between layers when warm.

Brown Sugar Fudge, page 268

Two cups brown sugar, 1/2 cup cream, butter size of an egg, boil real hard 8 or 10 minutes then beat until partly cool and add English walnuts.

Spaghetti, page 276

Take a small beef soup bone and a small piece of suet boil thoroughly to 1/2 gallon of liquid, remove the bone and suet, chop one large potato and one small onion, take 1/4 box spaghetti, soak 1/2 hour, mix and add salt; red and black pepper to make real hot, boil the whole for 1/2 hour; just before done add pint can of tomatoes. Serve hot.

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

Fruit Ice, page 245

One quart of water, 1 scant pint of sugar boiled, 2 oranges, 2 bananas, 1 lemon, whites of 2 eggs well beaten. As soon as it begins to thicken in freezer turn as rapidly as possible.

Pineapple Sherbert, page 246

One large can of pineapple, 2 quarts water, 1 pint sugar, boiled about 10 minutes and cooled, 1 table-spoonful gelatine dissolved in cup water, juice of 2 lemons, (or 1 if too strong). In freezing, use a little more salt than for ice cream. When it begins to thicken in freezer add white of 2 eggs previously beaten to a stiff froth.

For Curing Pork, page 249

To 1000 pounds of meat take 10 quarts of salt, 1 pound of pepper, 2 pounds of brown sugar, 1 pound saltpeter. Dissolve the saltpeter in a small quantity of water, add pepper, sugar, and salt; mix well, and rub into meat, let it lay ten or twelve days, and it is ready to smoke. Have tried this way of curing meat for three years and found it unfailing. There are several advantages.
No danger of being too salty. It cures so quickly there is less danger of meat spoiling should the weather suddenly become warm. Also pepper on the outside renders it less attractive to flies.

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