Snow Pudding, page 134

One box of gelatine, soak ten minutes in a cup of cold water. Then add 1 pint of boiling water, juice of 3 lemons, 2 cups of sugar, and strain; one cup of wine or claret. When beginning to congeal add the stiff beaten whites of 3 eggs. Eat with whipped cream. This is a dainty delicious dessert.

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

Snow Cake, page 157

Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well; add 1 cup of flour, mixed with 1 teaspoonful baking powder; flavor with lemon or vanilla.

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

Ginger Cookies, page 199.

One cup of butter, or lard melted, 1 cup of brown sugar, 1 cup of molasses, (sorghum), 3/4 cup of boiling water, 1 egg, table-spoonful of soda, teaspoonful of ginger, teaspoonful of salt.

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

Chicken Pie, page 45

Dress and cut up two chickens and stew them tender, season with butter, pepper and salt, and thicken the gravy with a half cup of flour mixed in a cup of water. Line a deep pan with a rich biscuit dough a quarter of an inch thick, put in the chicken and cover with crust a quarter of an inch thick. Bake an hour in a moderate oven.

Whipped Cream Cake, page 160

Two cups of sugar, 2/3 cup of butter, the whites of 7 eggs, well beaten, 2/3 cup of sweet milk, 2 cups flour, 1 cup corn starch, 2 teaspoonfuls baking powder. Bake in layers. When the cake is cool, have ready 1 pint of sweet cream, sweetened and whipped to a stiff froth, also flavored. Spread between the layers. To whip the cream easily set it on ice before whipping.

Banana Cake, page 178

One cup of butter, 2 cups sugar, 1 cup sweet milk, 1 cup corn starch, 2 cups flour, 2 heaping teaspoonfuls baking powder mixed dry with flour; whites of 7 eggs beaten stiff; add all together, flavor with extract of lemon. Bake in layers. Make an icing of the whites of 2 eggs and 1 1/2 cups of sugar. Spread this on the layers and then cover thickly and entirely with bananas sliced thin or chopped fine.

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

A Quick Cake, page 165.

Half cup of lard, 2 cups of sugar, 3 eggs, 2 cups sweet milk, 3 cups of flour, 2 teaspoonfuls of baking powder.

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

Potato Salad, page 82

Yolks of four eggs, 1 table-spoonful cayenne pepper, same of black pepper, one cup of vinegar; let the vinegar come to a boil and stir in the rest. When cold add a cup of sour cream and beat until very smooth, then pour over the potatoes.

Honey Cake, page 167

One cup of sugar, 1 cup of milk, 1 cup of honey, 1 cup of pecans, 1 of raisins, 1 of currants, 4 cups flour, 2 table-spoonfuls of grated chocolate, 1 of allspice, 1 of cloves, half table-spoonful of cinnamon, 5 eggs, 2 teaspoonfuls of cream tartar, 1 teaspoonful soda; put the soda and cream tartar in the flour. Bake in a moderate oven. This makes an excellent cake and will keep along time.

Jam Cake, page 169

One cup of butter, two cups of sugar, three cups of flour, four eggs, two cups of jam, one nutmeg, one cup of milk, one teaspoonful of yeast powder. This is splendid.

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