Corn Starch Cake, page 158

One and a half cups powdered sugar and half a cup of butter, creamed together; 1 cup of sweet milk, half a cup of corn starch dissolved in the milk, 3 cups flour, 2 teaspoonfuls baking powder; add last the whites of 6 eggs, beaten to a froth. Flavor with extract of lemon.

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

Corn Light Bread, page 15

To 1/2 gallon of boiling water, add enough meal to make a thin mush; salt to taste. Add one gallon of cold water and meal to make a thin batter, set to rise over night. In the morning add 1 cup of flour and 1 cup of molasses and bake about 3 hours.

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

Cookies, page 194

One cup of sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 3 eggs, 2 teaspoonfuls of baking powder, and flour to mix soft. Break an egg before baking them and spread them with it; then sprinkle with sugar and bake.

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

Stuffed Potatoes, page 66

Ten large sized potatoes baked; cut off a small piece from one end, take a fork and remove the inside, put in a deep dish and mash fine. Season with cream, salt and pepper, if you choose, whip till very light, and then refill the potato hull with a knife, place in pan and return to oven until the filled end is a delicate brown, then they are ready to serve. May be prepared in the morning and heated for tea. Extra nice.

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

To Cook Sausage, page 38

Place the sausage in a skillet with enough water to cover and boil one hour, or until they become dry.

A Good Way to Cook Eggs, page 54

Heat and grease the muffin irons, take a dozen eggs, break an egg in each muffin ring, put pepper, salt, and a small lump of butter on each, then put in the oven. As soon as they are slightly browned, lift and send to the table hot.

Snow Egg, page 54

Snow eggs are formed by putting over the fire a quart of rich milk. Sweeten it, and flavor to taste. Separate the whites and yolks of six eggs, and beat the whites to a stiff froth, drop a spoonful at a time into the boiling milk; turn them as quickly as possible, and lift them from the milk with a skimmer, placing them in a sieve. Beat the yolks and stir them into the milk. Let it come to a boil, and put in a glass dish, arrange the whites around the edges, and serve cold.

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