Apple Cake, page 187

One cup of sugar, butter size of an egg, the yolks of 2 and the whites of 1 egg, well beaten, half cup of sour milk and dissolve in it half a teaspoonful of soda, sift well 2 even cups of flour; bake in three Washington pie tins. Apple for filling: One large grated sour apple, 1 cup powdered sugar, or half a cup of granulated sugar. Then add the white of an egg, beat to a froth; half teaspoonful of lemon extract. Spread between the layers.

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

Mystery Pudding, page 132

Take a pint of bread crumbs and put in a buttered cake pan, sprinkle a pinch of salt over; then mix 1 pint of milk, 6 eggs, and sugar to taste, and pour over the bread. Bake in oven 15 or 20 minutes till done. Sauce: One cup of sugar, beaten to a cream-like foam with 1 egg; bring to a boil 1/4 cup of milk and while boiling turn it over the egg and sugar; beat all vigorously for a few moments; add a pinch of salt, and juice of a lemon. This makes a light rich sauce.

Delicate Pudding, page 133

Use 3 crackers rolled fine, with 1 pint of boiling milk poured over them; stir well together; add 2 table-spoonfuls of sugar, a little salt, and the yolks of 2 well-beaten eggs. Bake half an hour. Beat the whites to a stiff froth, add sugar, salt, and flavor to taste. This is used for frosting. Nice either cold or warm.

Silver Cake, page 159

Whites of 4 eggs, well beaten, 2 cups of sugar, 1 cup butter, creamed with sugar, 1 cup sweet milk, 3 cups of flour, and 3 teaspoonfuls baking powder. Mix well. Put in buttered cake pan. This recipe is also good for layer cake.

Chocolate Marble Cake, page 165

Whites of 4 eggs well beaten, 2 cups of white sugar, 1 cup of butter creamed with sugar, 1 cup >milk, 3 cups flour, 3 teaspoonfuls of baking powder. When these are well mixed, take 1 1/2 cups of the dough and mix with one bar of chocolate grated fine and moistened with 2 table-spoonfuls of sweet milk. When this is well beaten put in buttered cake pan, first a spoonful of the white dough and then a spoonful of the chocolate. In this way fill the pan. It will make a large loaf.

Cream Cake, page 174

One cup of sugar, 3 eggs, beaten to a cream; 1 1/2 cups of flour, heaping teaspoonful of baking powder, 3 tablespoonfuls of cold water. Cream for filling: Two eggs, 1 cup of sugar beaten together, 1 pint of milk. Boil and thicken with 1 heaping teaspoonful of corn starch dissolved in a little cold milk. When cool spread on layers.

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