Orange Cake

Harriet Haskell MacDonald, Providence, R. I.

Five eggs, (save whites of two for frosting), half cup cold water, juice and rind of one large orange, two cups sugar, two cups bread flour, three teaspoons baking powder.

Frosting - Beat whites of two eggs, add juice of half orange and stiffen with powdered sugar.

Sweet Potato Corn Bread

Mrs. H. A. Martin

Boil four small or three large sweet potatoes, put through vegetable press. While they are hot mix with them a tablespoon of butter, seven-eights cup of milk, one teaspoon salt, one and on-half cups corn meal, one egg beaten thoroughly. Beat the batter smooth, add one heaping teaspoon of baking powder and bake in a shallow tin. Serve the bread hot, breaking, not cutting.

Sponge Cream Pie

Mrs. George Wilmarth, Topeka

One cup sugar, three eggs beaten with the sugar, one and a half cups of flour, two teaspoons of baking powder, half cup of cold water, tablespoon boiling water stirred in at the last.
Cream for Filling - One pint of milk put in a double boiler, one egg, cup of sugar, and tablespoon cornstarch, beaten together. Put into the milk and stir constantly till thickened. Flavor with vanilla. Split the cake and put the cream between when cold.

Persimmon Pudding

Handwritten recipe inserted into cookbook

1 1/2 cups sugar
1 1/2 cups sour milk
1 teaspoon soda
1 teaspoon baking powder
2 or 3 tablespoons melted butter
1 teaspoon vanilla
1 egg
flour, enough to make stiff batter or thin as desired
1 1/2 cups persimmon pulp