Suet Pudding, page 128

One cup of suet, 1 cup of raisins, 1 of currants, 1 cup of molasses, 1/2 cup of sugar, 3 table-spoonfuls of water or cream, 1 quart of flour, stir all together, put in a cloth and steep in 1/2 gallon of water for 3 hours. Let the water boil way to a teacupful, then take 1 spoonful of butter, 1/2 cup of sugar, 1 spoonful of corn starch, stir in the water for dip. Serve over pudding hot.

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

Lemon Pie, page 108

Two lemons, 4 eggs, 2 table-spoonfuls of butter, 1 teacupful of sugar; squeeze both lemons, and grate the rind of one. Stir yolks, sugar, butter, juice and rind all together, then stir into a thick starch made of corn starch, and put in pans and bake.

Fruit Cake, page 148

Two pounds of flour, 2 pounds of sugar, 2 pounds of butter, 4 pounds of currants, 4 pounds of citron, 6 pounds of raisins, 1 pound of almonds, 1 pound of figs, 20 eggs, 1 ounce of cinnamon, 1/2 ounce of cloves, 1/2 ounce nutmeg, 1 ounce baking powder. Chop fine and beat well. 1 glass rose water or wine should be used.

Potato Puffs, page 283

One egg, 1 cup of sweet milk, 1 quart of mashed potatoes, flour enough to make a stiff batter, 1 teaspoonful of baking powder. Fry in hot butter or meat grease.

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