Sago Pudding, page 131

Three quarters of a cup of sago, washed and put into 1 quart of milk; put it into a sauce pan, let it stand in boiling water on the stove until the sago has well swelled. While hot put in 2 table-spoonfuls of butter with 1 cup of sugar. When cool, add eggs, the whites and yolks beaten separately, and flavor with vanilla. Put in a buttered pudding dish, and bake from one-half to three-quarters of an hour. Serve with any sweet sauce.

Dolly Varden Cake, page 185

Two cups of sugar, 2/3 cup of butter, 1 cup of sweet milk, 3 cups of flour, 3 eggs, 1 teaspoonful of baking powder, 1 of lemon extract. Stir the ingredients thoroughly together, and bake half the mixture in two layers. To the remainder add 1 teaspoonful of molasses, 1 cup of raisins seeded and chopped, half cup of currants, a piece of citron the size of an egg chopped fine, 1 teaspoonful each of cinnamon, cloves and nutmeg; mix thoroughly and bake in two layers, which alternate with the other two layers, with cooked icing between.

Cookies, page 193

One cup of sugar, half cup of butter, 2 eggs, 1 cup of sour milk, 1 level teaspoonful of soda. Flavor with vanilla. Flour enough to roll; make quite soft. Bake in a quick oven.

Orange Ice, page 245

Three pints of water, 1 pint of sugar, juice of six oranges, 1 lemon, (juice only) if oranges are sweet; whites of 4 eggs. Make a thick syrup of sugar and a little water. Pour the boiling syrup into the orange juice. Add the remainder of water and lemon juice. Strain into the lightning freezer. When nearly frozen, beat whites of eggs very stiff, mix in and freeze again.

Corn Fritters, page 273

Six medium, sized ears of corn grated, 2 eggs, 1 tablespoon flour, pinch of baking powder, salt and pepper to taste.

Milk Sherbert, page 273

Two quarts of morning's milk, 1 quart of sugar, juice of 5 lemons, juice of 3 oranges, the grated rinds of 3 oranges, the beaten whites of 3 or 4 eggs.

Caramel Ice Cream, page 273

Three pints of morning's milk, 2 eggs, beaten separately, 1 1/2 cups sugar, 1/2 scant cup flour, boil thick and keep warm, 1 cup sugar, dry melted, pour this into custard recover and stain. Put in freezer and freeze.

Veal Loaf, page 277

Two pounds ground beef, 1 pound ground pork, (not too fat), 5 square crackers rolled fine, 1 egg, 1/2 cup sweet cream, salt and pepper to taste, make in a loaf, rub the top and sides with melted butter, thickened with a little flour; keep an inch of water in the pan. Bake about two hours then thicken with gravy with a little flour.

Marshamallow Pudding, page 278

One cup of sugar cooked and poured over the beaten whites of 4 eggs, as for boiled icing, soak 1 table-spoon. Knox gelatine in 1/2 cup cold water, fill cup with boiling water and add to eggs and sugar.

Steamed Pudding, page 279

Three cups grated light bread, 1 cup sugar, 1 cup sweet milk, 1 cup flour, 1/2 cup butter, 1 cup stoned raisins, 1 teaspoonful baking powder. Flavor with vanilla, steam 3 hours.

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

Bread from Milk Yeast, page 9

At noon the day before baking, take a half a cup of corn-meal, and pour over it enough sweet milk, boiling hot, to make it the thickness of batter-cakes. In the winter, place it where it will keep warm. The next morning, before breakfast, pour into a pitcher a pint of boiling water; add one teaspoonful of soda and one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before. This will be full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded cloth and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan, add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuits and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excellent to raise buckwheat cakes.

Baked Tomatoes, page 74

Cover the bottom of an earthen dish with ripe tomatoes, sliced. Then a layer of bread crumbs, seasoning each layer with pepper, salt, and butter. Then another layer of tomatoes, and so continue until the dish is filled, letting the topmost layer be of the bread crumbs. Bake fifteen minutes.

Molasses Fruit Cake, page 148

One cup of butter, 1 cup of brown sugar, 1 cup of milk with a teaspoonful of soda dissolved in it; 1 table-spoonful of ginger, 1 table-spoonful of cinnamon, 1 teaspoonful of cloves, a little grated nutmeg. Now add 4 eggs well beaten, and 5 cups of sifted flour, or enough to make a stiff batter. Flour a cup of raisins, and one of currants and add last. Bake in a very moderate oven one hour.

Angel Cake, page 151

Put into 1 tumbler of flour 1 teaspoonful of cream tartar, then sift it five times; sift also 1 1/2 glasses of white powdered sugar; beat to a stiff froth the whites of 11 eggs. Stir the sugar into the eggs by degrees, very lightly and carefully, adding 3 teaspoonfuls of vanilla extract. After this add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake pan, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes, testing it with broom splint. When done let it remain in the pan, turning it upside down with the sides resting on the top of two saucers, so that a current of air will pass under and over it. A perfection cake.

Bride's Cake, page 159

Cream together 1 scant cup of butter and 3 cups of sugar add 1 cup of milk, the beaten whites of 12 eggs; sift 3 teaspoonfuls of baking powder into 1 cup of corn starch mixed with 3 cups sifted flour, and beat in gradually with the rest. Flavor to taste. Beat all thoroughly, then put in buttered tins lined with letter paper, well buttered. Bake slowly, in a moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is required.

Whipped Cream Cake, page 161

One cup of sugar and 2 table-spoonfuls of soft butter stirred together; add the yolks of 2 eggs well beaten, then add 4 table-spoonfuls of milk, some flavoring, then the beaten whites of the eggs; mix a teaspoonful of cream tartar and half a teaspoonful of soda in a cup of flour, sift it into the cake batter and stir in lightly. Bake in a small dripping pan. When the cake is cool have ready half a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh.

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

Marshmellow Dessert, page 269

Whip a cup of thick cream to a stiff froth, sweeten to taste and set in ice; cut two bananas into small pieces, with a dozen marshmellow drops and enough chopped walnut meats to make half a cup; peel a sweet orange, remove every particle of the white skin and pith, cut fine and add with two table-spoonfuls of candied or preserved pineapple. Add these all to the whipped cream and pile in sherbert glasses. A candied or preserved cherry may be placed on top.

Cheese Sandwiches, page 282

One-third box Knox gelatine, thoroughly dissolved in cold water. Add one and one-half pint boiling water. Stir until foamy. Add one-half pound grated cheese, seasoned with salt and pepper. Serve with mayonnaise dressing.

How to Keep Young, page 283

Associate with young people and don't worry about trivial matters.

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

Lemon Pie, page 106

Six eggs, leaving out whites of four, 2 teacupfuls sugar, 2 table-spoonfuls butter, 4 table-spoonfuls sweet milk, juice of 3 small or 2 large lemons, 1 teaspoonful lemon extract, beat all together until light; add juice and extract, bake in a moderate oven ten minutes. Beat whites to stiff froth, add 2 table-spoonfuls sugar, spread over top and brown a delicate color. Orange juice and extract instead of lemon, makes delicious orange pie. This makes two pies.

Chocolate Pie, page 118

LIne a pie plate with good paste, then put in 1 small teacupful sugar, 2 heaping table spoonfuls flour, 2 table-spoonfuls grated chocolate and mix well, smooth perfectly level and pour on a little over a 1/4 of teacupful cold water; add teaspoonful vanilla extract. Strew small bits of butter over the top and bake in a slow oven 20 minutes. When done take out and set aside to cool. Beat the whites of 2 eggs, add 3 table-spoonfuls sugar, spread over top and brown a delicate color.

Cream Apple Pie, page 121

Line a pie pan with good rich crust; slice apples to fill one-fourth full, fill with rich sweet cream, sprinkle with four enough to thicken, and a little cinnamon over the top, sweeten to taste and bake without cover.

Sponge Pudding, page 134

Oen pint of sweet milk, 1/2 teacup corn starch or flour, 1/2 teacup sugar, 4 eggs, pinch of salt. Mode: Put the milk on to boil in the pan you intend to bake the pudding, place in another pan of boiling water; beat smooth flour or starch in a little cold water; when milk boils pour in and stir until thick. Set aside to cool. Beat yolks and sugar together until light; whip whites to a stiff froth; add the yolks and sugar, lastly, the whites; bake, placed in a pan of water. Serve with sauce made with 4 table-spoonfuls white sugar, 2 table-spoonfuls butter, 1 table-spoonful flour: stir to a cream, beat the white of an egg to a stiff froth and add to it, pour over all a gill of boiling water, stir very fast, flavor with extract.

Delicious Pudding, page 135

Bake a common sponge cake in a flat bottom tin, cut in 5 pieces, split and butter and return to the dish. Make a custard of 4 eggs to 1 quart of milk, flavor and sweeten to taste, pour over cake and bake 1 hour; the cake will swell and fill the custard.

Whipped Cream Cake, page 174

Two cups powdered sugar, and 1/2 cup of butter, beaten to a cream, add 1/2 cup sweet milk, 2 and half cups of flour, 2 teaspoonfuls baking powder sifted in the lfour, whites of 8 eggs. Bake in jelly tins. Put together with one and a half pints of rich cream, sweetened with powdered sugar, and flavor with vanilla and whipped to a stiff froth. Delicious. Cream whips better if made ice cold, and beaten with an egg beater.

Bavarian Cream, page 203

Oen quart sweet cream, yolks only of four eggs, half box of Cox's gelatine, 1 small cup of sugar, 2 teaspoonfuls of vanilla; soak gelatine 1 hour in just enough cold water to cover it, drain and stir into 1 pint of cream made boiling hot; beat the yolks smooth with the sugar and add to the boiling mixture, beating in a little at a time, heat until it begins to thicken, but not boil, remove from the fire, flavor, and while still hot stir in the other pint of cream, whipped to a stiff froth; beat this and whip a spoonful at a time into the custard, until it is the consistency of sponge-cake batter, dip a mould in cold water, pour in the mixture and set on ice to form. Splendid.

Coffee Cake, page 261

Two cups brown sugar, 1 cup butter, 1 cup molasses, 1 cup strong coffee, (as prepared for the table), 4 eggs, 2 teaspoonfuls cinnamon, 2 of cloves, 1 of nutmeg, 1 of soda, 4 cups of flour, 1 1/2 pounds of seeded raisins, well dredged with flour.

Mock Duck, page 275

Prepare a dressing as you would for a duck; take a round steak, pound it, spread the dressing over it, sprinkle in a little salt, pepper, a few bits of butter, lay over the end and roll the steak up tightly and tie closely; spread two great spoonfuls of butter over the steak after rolling it up, then wash with a well-beaten egg, put water in the baking pan, lay in the steak and bake; basting often. Make a brown gravy. Half an hour in a brisk oven will bake.

Ham Croquettes, page 275

One teacup of cold boiled ham chopped fine, 1 teacup of cold mashed potatoes, 3 eggs, pepper; mix well, make in balls, roll in flour and fry in hot lard.

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