Tapioca Cream

Miss Marie Boone

Soak two-thirds cup tapioca in water until soft, boil one quart milk, when boiling stir in yolks of three eggs will beaten and the tapioca. Cook until thick. Beat whites to a stiff froth, add half cup pulverized sugar, flavor, spread over the top and put in oven to brown.

Beefsteak Pudding

Mrs. J. S. McCrory

One pound round steak, ground. Three eggs, beat well with one-quarter cup butter. Add one cup flour and one pint milk, with salt and pepper. Bake on-half hour. Enough for six people.

Croquettes

Mrs. P. O. Marvin

Two cups of any kind of cold minced meat or fish. Add to this a sauce made with one tablespoon butter, two tablespoons four, one cup milk, one egg, one teaspoon salt, quarter teaspoon pepper. Pour the mixture on a flat dish to cool. Take a tablespoon of the mixture, roll lightly between the hands into shape. Roll in bread curmbs, then in beaten egg, again in bread crumbs. Fry in deep fat.

Corn [Soup]

Mrs. Charles Smith, Indianapolis

Put two cans of corn in a crock and one quart of water. Let it simmer three hours. Put it through a colander. Add cream or milk to make it right consistency. Season with salt, butter and pepper to taste. Just before serving add one tablespoon whipped cream.

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.

Egg [Soup]

Mrs. E. Hogan

Boil three potatoes until tender. Mash fine, add one quart new milk, a lump of butter the size of an egg. Beat one egg very smooth. When milk boils stir rapidly over all. Add finely chopped celery to flour. This is an inexpensive soup and good for the sick and children.

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