Improved Angel Cake, page 151

Whites of ten large eggs or eleven smaller ones, 1 1/4 cups granulated sugar, 1 cup sifted flour, 1/2 teaspoonful cream of tartar, a pinch of salt added to eggs before beating. After sifting flour four or five times measure and set aside one cupful. Then sift and measure 1 1/4 cups of sugar. Beat whites of eggs stiff and add cream of tartar and beat until very stiff, 1 teaspoonful of flavoring beat in sugar, then stir in flour very lightly. Put in pan which has never been greased. Bake in a moderate oven; will bake in 35 to 50 minutes.

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

Cream Cake, page 173

Two cups of sugar, half cup of butter, 1 cup of sweet milk, 3 even cups of flour, whites of 5 eggs, 2 heaping teaspoonfuls of baking powder. Bake in layers. Cream: One cup of milk; let it come to a boil, beat the yolks of the eggs with half cup of sugar, stir in the boiling milk, and add 1 teaspoonful of corn starch dissolved in a little cold water or milk; flavor to taste.

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

To Cook Steak, page 34

Hack beef well, grease the skillet, with a little suet, and when it is smoking hot put in steak, and turn frequently till done to suit taste. Take up on a hot platter, season with pepper and salt and serve hot.

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