Jelly Pudding, page 136 Into 1 quart of milk put 1 pint of bread crumbs, butter the size of an egg, 5 eggs, leaving out 2 of the whites for frosting, 3/4 of a cup of sugar, 1 teaspoonful of vanilla; mix well together. Bake 50 minutes; when cool spread over a glass of gelly {sic}. Beat the whites of two eggs, add 1 table-spoonful of sugar, put it upon the pudding. Lemon Jelly Cake, page 183 A half cup of butter, 2 cups of sugar, 1 cup of sweet milk, 3 even cups of flour, 4 eggs, and 2 teaspoonfuls of baking powder. Jelly: Grate rind and juice of 1 lemon, 2/3 cup of a cup of sugar, 1 egg, 1 table-spoonful of cold water, set on the stove and stir till it boils; when cool, put between the layers of cake. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Chicken Lunch for Picnic, page 47 Cut a young chicken down the back. Wash and wipe dry. Season with salt and pepper, put in a dripping pan and bake in a moderate oven three-quarters of an hour. It is much better for a picnic lunch than when seasoned with butter. Dressing for Cold Slaw, page 71 Beat up 2 eggs with 2 table-spoonfuls of sugar, add butter half the size of an egg, a teaspoonful of mustard, a little pepper and a teacupful of vinegar. Put all in a dish over the fire and cook like a soft custard. Some think it better to add half cup thick sweet cream and less vinegar. Either way is good. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Apple or Peach Pie, page 122 Stew the apples or peaches, and sweeten to taste, mash smooth, add lemon; fill the crusts and bake until just done, (put on no top crust). Take the whites of 3 eggs for each pie and whip to a stiff froth, and sweeten with 3 table-spoonfuls of powdered sugar. Flavor with rose water or vanilla. Beat until it will stand alone, then spread on the pie, one-half to one inch thick, and set back into the oven until slightly brown. Eat cold. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Corn Starch Cake, page 158 Two cups of sugar, and 1/2 cup of butter, beaten to a cream, 1 cup of sweet milk, 2 cups flour and 1 cup of corn starch sifted in flour, whites of 7 eggs beaten to a stiff froth, 2 teaspoonfuls baking powder. Flavor to taste. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |