Hot Water Sponge Cake, page 162

One and one-half cups powdered sugar, or 1 1/4 granulated sugar, 4 eggs, 1 1/2 cups flour, 2 small teaspoonfuls baking powder, 4 table-spoonfuls boiling water, and a pinch of salt. Cream yolks and sugar thoroughly then add beaten whites, then flour; stir well, then stir in boiling water. Bake in tube pan.

Boiled Icing, page 189

One cup granulated sugar, 5 table-spoonfuls water, white of 1 egg; add water to suar and boil over a hot fire until it threads from the spoon, stirring frequently at first. Beat white of egg fairly stiff, just before sugar is boiled to a thread, turn boiling sugar into it and stir rapidly for about thirty seconds; then put in beater and beat until light and creamy. When cooled to proper consistency spread on cake.

Pineapple Sherbert, page 246

Open one can of sliced pineapple, drain off syrup, chop the apple fine, put into granite or earthen kettle with 2 quarts of boiling water and 1 pint of granulated sugar let simmer 10 or 15 minutes, take off stove when cool add the syrup, then freeze; just as it begins to freeze, beat the whites of 2 eggs stiff as possible, stir them in with a knife or spoon, proceed to freeze by turning as fast as possible.

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

Oyster Salad, page 89

Drain the liquor from a quart of fresh oysters, put them in hot vinegar enough to cover them, place over the fire and let them remain until plum, but not cook; then drop them immediately in cold water, drain off, and mix with them 2 pickled cucumbers cut fine, 1 quart of celery cut in dice pieces, some salt and pepper. Mix well together, tossing up with a fork. Pour over this some favorite dressing. Garnish with celery tips, and slices of hard-boiled eggs, arranged tastefully.

Pumpkin Pie, page 117

For three pies. Five eggs, whites and yolks beaten separately; 1 cupful of sugar, 2 cupfuls of pumpkin pressed through a sieve; 3 cupfuls of milk, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon.

Coffee Cake, page 150

One cup of brown sugar, 1 cup of strong cold coffee, 1 teaspoonful of soda, 2 of cinnamon, 1 of cloves, 1 cup of raisins or currants, and 5 cups of sifted flour. Add the fruit last, rubbed in a little of flour. Bake about one hour.

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