Delicate Cake, page 159 Two cups sugar, 1 cup sweet milk, 3/4 cup butter, 3 cups flour, whites of 8 eggs, 3 small teaspoonfuls baking powder. Flavor with lemon or vanilla. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Nut Cake, page 180 One cup of sugar, 1/2 cup butter, whites of 3 eggs, 1/2 cup of sweet milk, 2 cups flour, 1 heaping teaspoonful of baking powder. Bake in layer in a hot oven. Between layers use whites of 2 eggs, 1 table-spoonful of powdered sugar, 1 egg, 1 cup chopped hickory nuts, or any other Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Roast Turkey to Avoid Burning, page 42 Having dressed the turkey carefully, rub inside well with salt. Then wipe the crop dry with napkin just as your dressing is ready to put in. Fill the crop with dressing and sew up, then the body and sew also. the dressing may be fine bread crumbs, season with salt and pepper and a little butter, moisten with water and add a little sage. Tie the legs to the body so that they will not sprall {sic} by the heat. Now put in the pan and fill half full of water, with a little salt added to the water. Cover with another pan, turn the turkey and baste often. Cook three or four hours according to size. For gravy, rub flour smooth in a little cold water, stir in the pan and season to taste. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |