Simple Salad Dressing, page 95
Three eggs, 1/2 table-spoonful mustard, 2 table-spoonfuls of sugar, 1 table-spoonful butter, 1 cup vinegar. Beat all together and cook until it thickens. Salt to taste.
Lemon Pie, page 108
One lemon, 1 cupful sugar, 1 tea-spoonful of corn starch, 2 eggs, 1 cupful water; mix yolks and corn starch in boiling water; add sugar, and grate the rind and let it boil in the water, add the juice last; use whites for frosting. This is an excellent pie.
White Cake, page 156
Whites of 8 eggs, 2 cups sugar, 1/2 cup butter, 3/4 cup sweet milk, 3 cups flour, 2 teaspoonfuls baking powder.
Cocoanut Cake, page 168
Two cups sugar, 3/4 cup butter, 3/4 cup milk, 3 teacups flour, whites of six eggs, 3 teaspoonfuls of baking powder. If cocoanut is prepared soak in a little milk half an hour; 1 egg for icing.
Boiled Chocolate Icing, page 189
Take whites of 4 eggs and beat them to a stiff froth, 3 teacups of white sugar, 1 1/2 cups of water, and boil together until it is a thick syrup, then pour the syrup over the eggs, and beat together well; add 1/4 cup of grated chocolate. Spread between layers, and on top. This is nice.
Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.