Suet Pudding, page 128

Mix together 1 cup of molasses or brown sugar, 1 cup of suet, 1 cup of milk, 3 cups of flour, 3 teaspoonfuls of baking powder, 2 teaspoonfuls of cinnamon, 1 of cloves. Then put in as many raisins and currants as you like. Steam 4 or 5 hours. It is good made 2 or 3 days before you want to eat it and then steamed over. It will keep almost as long as fruit cake. Serve with some kind of sauce.

Rice Pudding, page 130

Soak 1/2 a cup of rice in 1 pint of milk one hour, then set the sauce-pan containing it where it will slowly come to a boil. Boil five minutes, remove and let it cool. Beat the yolks of 4 eggs, add 3/4 of a cup of sugar, 1 table-spoonful of butter, the rice and the milk in which it was cooked, with a pint of unboiled milk, and a cup of raisins. Grate nutmeg on top and bake three-fourths of an hour or until the custard is of a light brown. Add the whites of eggs just before removing from oven.

Cream Sauce, page 141

Heat 1 pint of cream slowly in a vessel set in a pan of boiling water, stirring often. When scalding but not boiling hot, remove it from the fire, put in 4 tablespoonfuls of powdered sugar and 1 teaspoonful of nutmeg. Stir 3 or 4 minutes and add the whites of 2 eggs beaten stiff. Mix thoroughly and flavor with 1 teaspoonful of vanilla or lemon extract, setting the bowl containing it in a pan of hot water until the pudding is served, stirring frequently.

Crisp Cookies, page 192

One cup of butter and lard mixed, 1 1/2 cups of sugar, 3 eggs well beaten, 1 teaspoonful of soda, 2 table-spoonfuls of water, 1 teaspoonful of lemon extract, flour to form a soft dough. Roll very thin, spread with sweet milk, sprinkle with sugar, and bake a light brown in a quick oven.

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