Lemon Pie, page 107Juice and grated rind of 1 lemon, 2/3 of cupful sugar, yolks of 2 eggs, 2 soda crackers rolled fine, 2 table-spoonfuls melted butter, 1/2 cupful milk. Mix, pour in crusts and bake; when nearly done cover them with the whites of 2 eggs beaten to a froth, with 1 table-spoonful sugar. Bake them brown. (Name on this recipe, Miss Edoth Dawdy)
Custard Pie, page 115
Three eggs, 2/3 cupful sugar, 1 heaping teaspoonful of corn starch, not quite 1 quart of milk, 1 teaspoonful of vanilla. Line your pan with pastry, pour in the custard and bake immediately. This quantity is for 2 pies. (Name on this recipe, Miss Edith Dawdy)
Apple Pie, page 121
Take sour apples and pare, core and slice thin; put the crust in the pie pan, then put in the sliced apples, sprinkle over them a thick layer of brown sugar, add a little butter cut in small pieces, flavor with nutmeg or allspice, put on top crust, rolled thin, and bake. (Name on this recipe, Miss Edoth Dawdy)
Economical Cake, page 164
One cup of granulated sugar and half cup butter, beaten to a cream, half cup of milk, 2 cups of flour, 1 heaping teaspoonful of baking powder, whites of 3 eggs added last. Flavor to taste.
Banana Cake, page179
Bake as many layer cake as desired, having cut bananas in thin slices; prepare cream by sweetening, whipping, and flavoring. Place slices of bananas between the cake, then pour the cream over each layer. (Name on this recipe, Miss Edoth Dawdy)
Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.