Layer Cake, page 188 Two cups of sugar, 3 cups of flour, 1 cup of butter, 4 eggs, 1 cup milk, 2 teaspoonfuls of cinnamon, 2 teaspoonfuls of spice, 2 cups of raisins, 1 nutmeg, 2 teaspoonfuls of baking powder. Bake in layers. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Pie Plant Custard, page 207 Yolks of 2 eggs, table-spoonful of butter, 1/2 cup sugar, table-spoonful of flour, 1 cup of chopped pie plant; beat whites and spread on top when cooked and return to the oven a few minutes. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Saratoga Chips, page 65 Peel good sized potatoes, slice thin as possible. Have a kettle of very hot lard; put a few at a time into a towel and shake, to dry the moisture out of them, drop them into the boiling lard, stir them occasionally and when a light brown color, take them out with a skimmer and sprinkle salt over them while hot. Salmon Salad, page 89 Remove the bones and parts of the skin from one can of salmon. Mince very fine and add to it 1 pint of finely chopped cabbage, 1 cup of chopped pickles, 3 hard-boiled eggs chopped fine; half of a lemon. To 1 pint of boiling vinegar add salt, pepper, sugar and mustard to taste. Pour this over the salmon and cabbage and garnish the dish with curled parsley. Banana Short Cake, page 124 Mix a rich crust and bake it, split it in two; and between the two spread bananas and oranges, peeled and sliced; sprinkle thickly with sugar, and over the top pour half a cup of cream beaten with the whites of an egg, and sweetened and flavored to taste. Blackberry Jam Cake, page 181 Four eggs, 1 1/4 cups of sugar, 1/2 cup of butter, 2 cups of flour, 1 cup of jam, 1 teaspoonful cinnamon, 1 of allspice, 1 of nutmeg, 4 table-spoonfuls of sour cream or butter-milk, 1 teaspoonful of soda; mix all together, adding jam last and stir as little as possible. Bake in layers and put icing between. Pear Pickles, page 225 Select small round ones, remove the blossom end, stick them with a fork, allow to each quart of pears 1 pint of cider vinegar, and 1 cup of sugar, put in a teaspoon each of allspice, cinnamon and cloves, to boil with the vinegar, then add the pears and boil. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |