Soft Gingerbread, page 263

One cup sugar, 1 cup New Orleans molasses, 1/2 cup butter, 1/2 cup lard, 3 eggs, 3 cups sifted flour, 1 cup boiling water in which 2 level teaspoonfuls of soda have been dissolved, 1 table-spoon ginger, 1 teaspoonful cinnamon. This makes a very thin mixture but never fails.

Macaroni and Tomatoes, page 283

Place macaroni in salted boiling water and boil until tender. Drain water off. Butter a baking dish and line with broken bits of stale bread; add a layer of macaroni and grate cheese over it, then a layer of cooked tomatoes and pepper and salt; next add the bits of bread, more macaroni and so on until the dish is filled. Finish top with bread crumbs and bits of butter. Moisten with milk or meat stock of any kind and bake until nicely browned.

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