Coffee Cake Without Eggs, page 150

One cup of liquod coffee, very strong, 1 cup molasses, 1 cup of butter, 1 cup brown sugar, 1 cup raisins, one-half cup currants, four and one-half cups flour, 1 table-spoonful of cinnamon, 1 teaspoonful of cloves. Bake in a slow oven one hour.

Marble Cake, page 166

Light part: 1 cup of white sugar, 1/2 cup butter, 1 teaspoonful baking powder, 2 cups flour, whites of 4 eggs. Dark part: 1 cup brown sugar, 1/2 cup molasses, 1/2 cup butter, 1/2 cup sour milk, half teaspoonful soda, 1 teaspoonful cream tartar, yolks of four eggs, cloves, allspice, cinnamon, nutmeg, (ground) of each half table-spoonful. Put them into the pan alternately, a white layer on the bottom and top. Bake in a slow oven.

Layer Cake, page 188

Three small cups of sugar, 1 small cup of butter, 1 small cup of sweet milk, whites of 8 eggs, 2 and a half cups of flour, 1 cup of corn starch add 2 teaspoonfuls of baking powder; bake in 4 cakes. Make an icing and spread on the top and bottom of each layer; seed and chop 1 pound of raisins and put them between the layers after icing.

Potato Cake, page 262

Cream 2/3 cup butter and 2 cups sugar, then add 4 eggs beaten separately, 1/2 cup sweet milk, 1 cup hot mashed potatoes, 1 cup grated chocolate, 2 cups flour, 1 cup nuts chopped fine, 1 teaspoon each nutmeg, cinnamon and vanilla, and 1 heaping teaspoon of baking powder. Baking {sic} in loaf and use either chocolate or caramel icing.

Salmon Loaf, page 276

Remove the oil from one can of salmon, add 1/2 cup grated bread crumbs, 1 table-spoon of butter, three well beaten eggs, a little lemon juice; steam one hour. Serve cold with the following dressing: 1 cup sweet milk, oil from salmon, 1 table-spoon butter, 1 table-spoon flour, 1 egg, boil until it thickens.

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