How to Cook Pumpkin, page 79

Slice your pumpkin and cut into small pieces, put it in a granite kettle, cook without stirring, until perfectly tender; separate from water, put pumpkin on back of stove, don't stir. Cook water until thick, then add pumpkin and stir constantly until thick like butter. This method of cooking pumpkin is economic as it saves one-half time. All kinds of fruit butter can be made from this recipe.

Spice Cake, page 149

One cup brown sugar, 1 cup molasses, 1 cup butter, 1 cup milk, 1 teaspoonful each of nutmeg and cinnamon, 1 teaspoonful of ground cloves, 3 large eggs, 4 cups flour, and 2 teaspoonfuls yeast powder. Very nice.

Feather Cake, page 157

One cup butter, 2 cups sugar, 1 cup sweet milk, 4 eggs, 4 cups flour, 2 teaspoonfuls baking powder. Flavor with lemon.

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