Chocolate Cake, page 175

Whites of 4 eggs, 1 1/2 cups of sugar, half cup butter, 1 cup milk, flour to thicken, 2 teaspoonfuls baking powder. Filling and icing: One cup sugar, half cup boiling water, 1 section of Baker's chocolate. Add the chocolate after the sugar and let it melt, then remove from stove and place in basin of cold water and stir until cool. Then it is ready for use.

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

Parsnips, page 73

Pare and cut in long slices and boil in salt water until tender, then fry in butter a light brown. Very good.

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

White Delicate Cake, page 154

One and one-half cups sugar, 2 table-spoonfuls butter, 1 cup milk, 3 cups flour, whites of 7 eggs, 2 teaspoonfuls of baking powder; beat butter and sugar to a cream, add milk and flour in which the baking powder has been mixed, 1 teaspoonful of lemon extract; add the eggs last. May be baked in layers or loaf as may be desired.

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

To Fry Parsnips, page 73

Clean and cut them round in thin slices and fry as potatoes in plenty of lard or fryings. Season to taste.

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