Beaten Biscuit, page 13

One quart of flour, one teaspoonful of salt, one large dessert-spoonful of lard, one of butter. Mix all together dry and moisten with cold water enough to make a very dry dough. Beat it until it blisters--usually about fifteen minutes. Roll moderately thin, cut, and stick with a fork. Bake in a hot oven rather longer than risen biscuits.

Blackberry Cake, page 182

Three eggs, 1 cup sugar, 3/4 cup butter, 1 1/2 cups flour, 1 cup blackberry jam, 3 table-spoonfuls sour cream, 1 teaspoonful soda, 1 nutmeg, 1 teaspoonful cinnamon, half teaspoonful allspice. Beat well together. Bake in layer tins and put white icing between.

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