Pop-corn Candy, page 248

Boil to a candy, 1 cup of granulated sugar, 1/3 cup of vinegar, and a small spoonful of butter. Pour over five quarts of popped corn while boiling hot; stir until cool.

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

Salt Rising Bread, page 11

Heat 2/3 of a cup of new milk and pour over two table-spoonfuls of corn-meal; set in a warm place to rise over night. When it is light take 1 pint of luke-warm water, stir in the mush and enough flour to make a thick batter and set in a pan of warm water to rise. When this is light make the dough by pouring one cup of boiling water over the flour, then two cups of cool water, (do not have this batter too warm when the yeast is put in) then the yeast, and 1 table-spoonful each of sugar and salt, and some lard, and mix into a soft dough; put in pans in warm place to rise. When light bake three-quarters of an hour in a moderate oven.

White Loaf Cake, page 155

Three cups of sugar, 1 cup of butter, 1 cup of milk, whites of 8 eggs, beaten to a stiff froth, 4 cups of flour, 1 table-spoon of baking powder.

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