Vanilla Snow Eggs, page 207

Beat stiff the whites of six eggs; have ready on the fire a pint of milk sweetened and flavored with vanilla; as soon as it boils drop the beaten egg into it by table-spoonfuls, and as soon as they become set dip them out with a tin; slice and arrange them according to fancy upon a broad dish, allow the milk in the saucepan to cool a little and then stir in the yolks of the eggs very gradually; when thick pour around the snowed eggs and serve cold.

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

Hot Slaw, page 72

Chop 1 small head of cabbage fine, put in dish, salt and pepper. Take a cup of vinegar, not too strong, 2 table-spoonfuls of sugar, a little prepared mustard; put together on the stove and let come to a boil and pour over cabbage. Slice hard-boiled eggs and put over the top. Cover till ready to serve.

Cream Pie, page 110

One pint of cream, half a teacupful of sugar, 2 table-spoonfuls of flour, flavor to taste. Stir well, and bake with under crust.

Angel Cake, page 152

Whites of 9 large fresh eggs, 1 1/4 cups of sifted granulated sugar, 1 cup sifted flour, 1/2 teaspoonful cream tartar, a pinch of salt added to eggs before beating; after sifting flour 4 or 5 times measure and set aside 1 cup, then sift and measure 1 1/2 cups granulated sugar. Beat whites of eggs about half hour; add cream tartar and beat very stiff, stir in sugar, then flour very lightly. Bake in moderate oven 35 to 50 minutes.

Gold Loaf Cake, page 161

Yolks of 8 eggs, 1 cup fine white sugar, scant half cup butter, half cup sweet milk, one and half cups flour, 2 teaspoonfuls baking powder. Cream butter and sugar, beat yolks to a stiff froth and pour in and stir good; put in milk, then flour, and stir hard. Bake in a moderate oven.

Rolled Jelly Cake, page 182

Two eggs, 1 cup of sugar, 1 1/2 cups of flour, 3 table-spoonfuls of milk, 1/2 teaspoonful of salt, 2 teaspoonfuls of baking powder. Mix together sugar and yolks of the eggs, beating well; then add the milk, salt and flour, into which has been stirred baking powder; lastly stir in the beaten whites of the eggs. Butter with drippings a cookie pan, turn in the batter and bake in a quick oven. When the cake is done turn it bottom upward on a baking board, spread it with jelly, roll it up and wrap a cloth around it to keep in shape until cool. Cut from end when serving.

Piccalilli, page 214

One-half bushel of tomatoes, 1 dozen onions, 2 table-spoonfuls of black pepper, 1 dozen pods of green pepper, 1/2 dozen pods of red pepper, 2 table-spoonfuls of ground mustard, 1 table-spoonful of round mustard seed, 2 table-spoonfuls of horse radish, 1 gallon of vinegar, 1/2 gallon of brown sugar, handful of cloves; cut up the tomatoes, and salt, (just about like you were going to eat them), and let them stand over night; then hang up and drain well. Then they are ready to mix with everything else.

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