Chicken or Veal Croquettes, page 47

To 1 pint of chicken or veal chopped fine, allow 1 pint of thick white sauce, made as follows: 1 heaping tablespoonful of butter, 2 of flour, melt them together, stirring all the time till they are smooth and bubbling; add plenty of celery salt, also 1/2 pint of the liquor in which it was boiled, 1/2 teaspoonful of salt, an even teaspoonful of mushroom powder, juice of 1/4 of an onion, (squeeze in lemon squeezer). Stir meat into this sauce, spread out on platter to cool. When cold mould out pear-shaped croquettes, dip in beaten egg, then in rolled cracker dust, fry in hot fat till a light brown. Add a little cracker dust if too soft.

Chocolate Cake, page 176

Grate half cake Baker’s chocolate, mix with it half cup sweet milk, the yolks of 1 egg, 1 cup of sugar. Boil a few minutes until dissolved. When cool, add a teaspoonful of vanilla. Cake: One cup of sugar, half cup of butter, half cup sour milk, 2 cups flour, 2 eggs, 1 teaspoonful soda. To this add the boiled chocolate, beating it well. Bake in layers and spread a nice soft icing between and on top.

Lemon Jelly, page 237

Take a package of Cox’s gelatine and pour over it a pint of cold water, after soaking for 10 minutes add a pint of boiling water and stir till the gelatine is dissolved. Grate the yellow rind of 4 lemons and with a lemon squeezer take out all the juice; also grate rind and juice of 1 orange; to which add enough boiling water to make a pint, then add all to the gelatine with 1 cup of sugar; stir briskly and set over a slow fire, stir slowly till it boils, then immediately take it off and strain through a jelly bag that has previously been wrung through boiling water, and set on ice or in a very cool place. It may be varied by adding bits of orange and white grapes. If a part of the jelly is preferred a pink or red color, retain a part in vessel, set on stove and add either red sugar or fruit coloring till the desired color is attained, after which strain into moulds and set away to cool.

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