3 eggs
1 cup sugar
1-1/4 cup flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup milk

Beat eggs, add sugar gradually and beat until foamy. Sift flour, baking powder and salt together and add alternately with the milk. Bake in two 8-inch greased and floured cake tins in 375-degree oven for about 25 minutes. When cool, split cake and spread the following filling between halves:

(Filling)

1-1/2 cups milk, scalded
1 cup sugar
2 tbsps. cornstarch
2 tbsps. butter
1/4 salt
1/4 cup cold milk
2 eggs, well beaten
2 tsps. vanilla

Combine sugar, corstarch, butter, salt and cold milk. Stir into scalded milk and cook in top of double boiler until thickened, stirring constantly. Slowly add the beaten eggs and cook several minutes longer. When cool, add vanilla.

1 qt. boiled, sliced potatoes (boiled with jackets on)
1 medium onion, minced
2 tbsps. lard
2 tsps. flour
1/2 tbsps. salt
3 tbsps. vinegar
Pepper
2 cups water

Set sliced potatoes aside to cool. Cook onion in lard until soft, add flour and blend well. Add salt, vinegar and pepper. Stir in water and cook until slightly thickened. Pour over potatatoes and serve warm.

1/2 cup lard
2 cups sugar
2 eggs
2-1/2 cups flour
2-1/2 cups oatmeal
1 tsp. soda
4 tbsps. sour milk
1 tsp. vanilla
1 cup raisins, if desired

Cream lard, add sugar and mix well. Add one egg at a time and beat well after each addition. Add flour, oatmeal and soda alternately with milk and vanilla. Add raisins, if desired. Drop by teaspoons onto greased baking sheet and bake in moderate oven 350-degrees for 12 to 15 minutes.

2 cups grated raw potatoes, drained
2 eggs, beaten
1 small onion, minced
Finely chopped parsley, to taste
4 tbsps. flour
3 tsps. baking powder
1 tsp. salt
4 tbsps. butter
1/2 cup dry bread crumbs

Mix potatoes, eggs, onions and parsley. Add flour which has been sifted with baking powder and salt. Drop by tablespoons into boiling salted water. (If mixture is too moist to drop from spoon, add more flour). Cook covered for 10 to 12 minutes. Lift from water, place in serving dish and top with bread crumbs which have been browned in butter.

4 lbs. bottom round beef
1 cup vinegar
2 cups water
2 bay leaves
1 tsp. mixed spices
2 tbsps. flour
2 tsps. salt
Pepper
2 large onions
Browned flour

Put meat, vinegar, water, bay leaves and spices into an earthen crock and let stand in a cool place for two or three days. Baste frequently and turn over once a day. Then drain meat, saving liquid, sprinkle with flour, salt and pepper. Brown in hot fat on all sides, add marinade and onions and cover. Cook slowly for 1-1/2 hours or until tender. Remove meat, strain liquor and thicken with brown flour to make a rich brown gravy. Slice meat and add to gravy.

1/2 cup flour
3/8 cup milk
1/2 tsp. sugar
1/4 tsp. salt
2 eggs (seperated)

Mix flour and salt. Add milk and egg yolks and beat well. Beat egg whites until stiff. Add sugar and beat. Fold into first mixture and fry in deep fat until golden brown. Serve immediately.