Waffles, page 260

Two cups flour, 1 cup sweet milk, 1/4 cup cold water, 2 eggs beaten separately, 3 teaspoonfuls baking powder, 1 teaspoon salt, 1 table-spoon hot melted butter, (cold water just before melted butter, last thing).

Whole Wheat Muffins, page 260

Sift together 1 1/2 cups whole wheat flour, 2 teaspoons baking powder, 1 table-spoon sugar, 1/2 teaspoon salt. Beat one egg thoroughly add 1 cup milk, 1 table-spoon melted butter or drippings, stir two mixtures together, beat again, and bake in hot well greased pans about half hour.

To Make Cold Soft Icing, page 274

Sift 3 ounces of sugar into a bowl with the white of one egg, whip all together briskly with fork 20 minutes, add flavoring, pour in center of cake, spread with knife, dipped frequently in hot water, set in warm oven few minutes.

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

Oyster Sauce, page 62

Take a pint of fresh oysters, and heat them in their own liquor long enough to come to a boil or until they begin to ruffle. Then skim out the oysters into a warm dish. Put into the liquor one cup of cream, and two tablespoonfuls butter, a pinch of cayenne pepper and salt. Thicken with a tablespoon of flour, stirred to a paste, boil together, then add oysters.

Caramel Cake, page 177

Two cups of sugar, and 2/3 cup of butter, rubbed to a cream, 1 cup of milk, 3 1/2 cups of sifted flour, with 2 teaspoonfuls of baking powder sifted in it two or three times; whites of 9 eggs, beaten to a stiff froth, 1/2 teaspoonful of extract of vanilla. Filling: Two and a half cups of brown sugar 1 and a half cups of new milk, 1 heaping teaspoonful of butter; put all together on the stove in a crock and cook until it drops from a spoon like candy, then remove from fire and beat with a spoon until cold, then put between layers and on top of cake.

Doughnuts, page 201

Mix, by sifting two or three times, 2 heaping teaspoonfuls of baking powder with 1 quart of flour, and 1 teaspoonful of salt; beat 2 eggs with 1 coffee cup of sugar, 1 teacup of new milk (or better if at hand, half milk and half cream), flavor as desired, mix rather soft and fry in hot lard.

Ripe Cucumber Pickles (Sweet), page 218

Pare and seed ripe cucumbers, slice each cucumber lengthwise into four pieces, let them stand twenty-four hours covered with cold vinegar; drain them, then put into fresh vinegar, with two pounds of sugar, one ounce of cassia buds to one quart of vinegar, and a table-spoonful of salt, boil together twenty minutes. Cover then closely in a jar.

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

Angel Food, page 153

Put in 1 tumbler of flour 1 teaspoonful of cream tartar and 1 table-spoonful of corn starch, then sift seven times. Sift also 1 1/2 glasses of powdered sugar seven times. Beat to a stiff froth the whites of 11 eggs; stir the sugar into the eggs by degrees very lightly and carefully, adding 3 teaspoonfuls of vanilla extract. After this, add the flour stirring quickly and lightly. Pour it into a clean, bright tin cake-dish, which should not be buttered or lined. Bake at once in a moderate oven from 40 to 50 minutes, tesing it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on the top of two saucers, so that a current of air will pass under and over it.

Loaf Cake, page 163

Three cups of flour, 3/4 cup of butter, 1 full cup of milk, 4 eggs, leaving out 1 white for icing, 2 cups of sugar, 1 heaping teaspoonful of baking powder and flavor.

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

Pork and Beans, Baked, page 76

Take 1 quart of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let them scald, then turn off the water and put on more, hot; put to cook with them a piece of salt pork, gashed, as much as would make five or six slices; boil slowly till soft (not mashed), then add a table-spoonful of molasses, half a teaspoonful of soda, stir in well, put in a deep pan, and bake one hour and a half.

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

Cream Candy, page 247

Two cups of brown sugar, half cup white sugar, 1 table-spoonful of butter, add water enough to dissolve it. Cook until brittle when dropped in water. Then pour in buttered tins and when cool pull until very white.

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

Whipped Cream, page 203

To the whites of three eggs, beaten to a stiff froth, add a pint of cream, with 3 table-spoonfuls of white sugar, and a teaspoonful of the extract of vanilla; mix all the ingredients together on a broad platter and whip it to a standing froth as the froth rises, take it off lightly with a spoon and lay it on an inverted seive with a dish under it to catch what will drain through, and what drains through can be beaten over again; serve in a glass dish with oranges and cake. This should be whipped in a cool place.

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