Ribbon Cake, page 171

Whites of 8 eggs, two and a half cups of flour, 1 1/4 cups of sugar, 3/4 cups of butter, one-half cup of sweet milk, 2 teaspoonfuls baking powder, 2 teaspoonfuls lemon extract. Take half of this and color pink with red sugar or strawberry coloring. For the dark part take yolks of 8 eggs, 1 cup of sugar, 3/4 cups of butter, 1/2 cup of sweet milk, 2 cups flour, 2 teaspoonfuls baking powder, add 1 whole egg. To half of the dark part add 4 table-spoonfuls of chocolate. Bake in four layers and put together.

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

Sweet Cream Pie, page 111

Three cupfuls sweet cream, 2 eggs, 1/2 cupful sugar; flavor with lemon or vanilla. This makes one large pie.

Lucy’s White Cake, page 155

Two cups of sugar, whites of 8 eggs, 1 cup of butter, 1/2 cup sweet milk, 1 teaspoonful baking powder, flour enough to make the proper consistency.

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

Cream Puffs, page 18

Boil together 1 cup of water and 1/2 cup butter. While boiling, sitr {sic} in 1 cup of sifted flour, work until perfectly smooth and let it cool. When cool beat in three eggs and drop in large dessert-spoonfuls on a buttered tin and bake in a moderate oven 40 minutes. When cold, cut a slit in the side of each one and insert a spoonful of cream, made as follows: One cup of sweet milk, when boiling stir in a table-spoonful of corn-starch, previously dissolved in a little cold milk, beat in 1 egg, sweeten to taste, flavor strongly with vanilla. The oftener you make the puffs the better you will understand how light and fluffy they will be. To be nice they should be with a hollow center. A few trials will be necessary for good success. They are delicious made after the above recipe.

Cocoanut Pudding, page 137

Soak 1 cup of desiccated coconaut {sic} in hot milk for 1 hour. Then boil, and as soon as it boils, add 1 pint of cold milk thickened with one large spoonful of corn starch, then add 1 spoonful of butter, pinch of salt, 3 well beaten eggs. Use flavoring if you wish, (though I prefer the cocoanut flavor). Add sugar to taste. This is a grand pudding at a small cost.

Cream Custard, page 206

Beat 9 eggs and mix with 1 quart of cream and 1 quart of milk, 1 cup of sugar, and flavor with lemon; bake in a deep pan until done.

Fried Bananas, page 209

Peel off the skin, slice lengthwise, sprinkle with sugar, then dip in eggs well beaten and roll in mashed crackers and fry in butter. This is delicious for supper.

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

White Cake, page 155

Whites of 7 eggs, 2 cups of white sugar, 2/3 of a cup of butter, 2/3 of a cup of milk, 2 teaspoonfuls of baking powder, nutmeg, flour to make the usual batter. Bake in a slow oven.

Molasses Cake, page 167

Two eggs, 1 cup of molasses, 1 cup of sour milk, 1/3 cup of butter, 1 small teaspoonful soda; nutmeg.

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

Favorite Cookies, page 192

One and a half cups of sugar, 1 cup of butter beat to a cream; add 2 well beaten eggs, 1 teaspoonful of soda dissolved in 3/4 cup of butter-milk, 2 cups of flour, flavor with nutmeg. Beat and spread on bread board, press out with the hands and sprinkle with white sugar; lift with a broad knife. Do not put flour enough to roll with rolling pin.

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