Caramel Cake, page 178

Two cups sugar, 3 cups flour, 1 cup milk, 3/4 cup butter, whites of 7 eggs, 2 teaspoonfuls baking powder, 1 of vanilla; cream butter and sugar, sift baking powder and flour together, beat eggs to a stiff froth, and add last. Bake in jelly tins. Caramel: Two cups brown sugar, 1 cup milk, half cup butter, boil together until quite a thick syrup, stirring all the time. Set off to cool, then beat until nearly cold, and put between layers.

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

Cure for Frosted Fee, page 257.

Take 6 or 8 handfuls of dry oak leaves, press in kettle, cover with water and boil until liquid is a dark color like coffee. Then turn leaves and all in a foot-tub; when cool enough, bury the feet under the leaves and let them soak for 15 or 20 minutes. In severe cases repeat this. It is a sure cure.

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

Rocks, page 267

One and a half cups brown sugar, 1 cup nut meats, 1 cup raisins, 3 eggs beaten separately, 1 teaspoon of cinnamon, 1 teaspoon of soda, 4 cups of flour. Cream butter and sugar add yolks well beaten, then the nuts, raisins and cinnamon, add soda dissolved in a little boiling water stir well add flour, lastly the beaten whites of eggs. Drop from spoon in pan. Bake.

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

Ocean Foam, page 160

Two cups sugar, 1 cup cold water, half cup butter, 3 cups sifted flour, 3 teaspoonfuls baking powder; sift flour and baking powder together; rub sugar and butter together until very light. Beat whites of 8 eggs to a stiff froth and add last. Flavor to taste. Bake in layers.

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