Nougat, page 267

In a small saucepan put one cup sugar and one half cup water. In a larger pan, put one cup sugar, one half cup water and one cup of rock candy syrup or white crystal syrup. Place on range and boil until No. 1 spins a thread and No. 2 clicks when tested in cold water. Pour No. 1 over whites of three eggs, beaten very light and dry. Beat well and pour on slowly No. 2. Add one cup nuts and beat well again, for on the final beating depends much of the success of the candy. Turn into a suitable pan lined with a cloth, which has been wrung out in cold water.

Doughnuts, page 272

Use one fourth cup butter, one and one fourth cups sugar, three eggs, one cup milk, five and one half cups flour, five even teaspoons of baking powder, one fourth teaspoonful nutmeg, one even teaspoonful salt. Cream butter and sugar, add eggs, then milk, then flour, baking powder, salt and nutmeg. Fry in hot fat and while hot, oil in powdered sugar.

Maple Parfait, page 274

Beat yolks of six eggs till light and pour over them 3/4 cup of maple syrup. Cook in double boiler till it makes a thick coating on spoon. Pour in a bowl and beat with wire spoon till light. Add two cups of whipped cream, put in freezer, pack in ice and salt four hours.

Fruit Ice, page 274

The following quanitity will make one gallon: Five oranges, three lemons, one small can of grated pineapple, and one pint of canned cherries. Strain juice of oranges and lemons and add pineapple and cherries. Sweeten to taste and add enough water to make the quantity about three and a half quarts; then freeze.

Orange Marmalade, page 280

Slice very thin five oranges and one lemon, leaving out the thick ends and removing seeds. Weigh and add one quart of water for every pound of fruit. Let this stand in a cool place for twenty-four hours, then place on stove and cook in a covered vessel until perfectly tender. Set away again for twenty-four hours, then weigh and add one pint of sugar for every pound of fruit. Let this boil an hour or over, or test as for jelly, then turn into glasses and let the marmalade become perfectly cold before covering.

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

Cooked Meats, page 31

Meat is far more digestible if boiled intead of baked. It should be put into boiling water at first, unless designed for soup. Many authorities say nothing should be fried. Salt meat and salt fish are more indigestible than fresh, and it is claimed that they are less nutritious.

French Baked Potatoes, page 67

Take large smooth potatoes and bake until quite done, cut a small portion of one end off and remove the inside, being careful not to break the jackets. Mash and season with cream, salt, butter and pepper. Refill the jackets, put in a hot even {sic} to brown, and serve at once.

Slaw, page 70

Chop cabbage fine and salt. For dressing for a quart, use 3 tablespoonfuls of sweet cream, 2 of sugar, 4 of vinegar, 1 egg; cook, stirring constantly until it thickens; mix well with cabbage.

Cabbage Salad, page 90

Chop cabbage fine salt and cook very slowly or steam 20 minutes. Make a dressing of 2 spoonfuls of sugar, 3 of sour cream, 1 of flour, 4 of vinegar, 1 egg; mix all together an stir in cabbage.

Cream Pie, page 111

Use two heaping spoonfuls of flour, 3 of sugar, 1 cupful of thick cream, and flavor with nutmeg.

Spice Cake, page 149

One cup molasses, 2 cups sugar, 1 1/2 cup raisins, 5 eggs, 2 heaping teaspoonfuls baking powder, 1 cup milk, 1 1/2 teaspoonfuls of both spice and cinnamon, 3/4 cup of butter and 3 cups of flour.

Ginger Cookies, page 199

One cup of sugar, 3/4 cup of butter, 2 eggs, 1 cup of molasses, 1 dessert spoonful of ginger, 1 table-spoonful of vinegar, 1 dessert spoon of soda dissolved in a little cold water. Mix rather hard and roll. These will keep for months.

Ice Cream, page 244

Use 1 quart of cream, 1 pint of milk, boil milk and stir in yolk of 1 egg, 1 1/2 table-spoonfuls of corn starch. Boil until thick and add 1 1/2 cups of sugar; when cool stir in cream and freeze; when nearly frozen stir in the whites of 2 eggs beaten, and 2 table-spoonfuls of vanilla.

Tips, page 251

A small lump of sugar added to turnips when cooking will correct the bitterness which sometimes spoils the vegetable.

Light bread should never be wrapped up when taken from the oven as the cloth takes out the moisture.

Vinegar will remove stains from zinc.

to Wash Lace Curtains, page 253

Pin a couple of sheets with several thicknesses of paper under them on teh carpet; wash the curtains, being careful not to wring them, but press as dry as possible; then spread them one over another on the sheets; straighten and smooth out to original size. They will not need ironing and will dry in a short time in fair weather.

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

Caramel Ice Cream, page 274

Heat one pint of milk to boiling, stirring into it one cup of sugar, two table-spoons of flour and yolks of two eggs, beaten well togther. Put one cup sugar in frying pan and set where it will melt, watching carefully to keep from burning; stir as often as necessary. When sugar is melted pour other mixture into it and cook ten minutes or until thoroughly mixed; set away to cool. Add from a pint to a quart of cream and whites of two eggs and nuts if wished. This makes about 1/2 gallon. Very nice.

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