Cocoanut Cake, page 180

Two cups of sugar, half cup of butter, 3 eggs, 1 cup of milk, 3 cups of flour, 2 teaspoonfuls baking powder. Bake as for jelly cake in round tins. Filling: 1 cup concentrated shredded cocoanut, whites of 3 eggs beaten to a froth, add 1 cup of powdered sugar; spread this between the layers of cake; then put icing and cocoanut over top.

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

Lemon Pie, page 106

One egg well beaten, 1 cupful white sugar, juice 1 lemon, 1 cupful sweet milk, 1 teaspoonful butter, 1 table-spoonful flour; beat all ingredients together. Beat white of 1 egg to a stiff froth with 1/2 cupful white sugar, and cover the pie when it is done.

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