Burlington Vermont 1875

February 11th 1875

Corn Soup.

To each quart of young corn, cut from the cob, allow three pints of water; boil until the grains are tender; take two ounces of sweet butter, mixed smooth with one tablespoonful of flour; stir the butter into the soup, and let it boil ten or fifteen minutes longer; just before taking out of the pot, beat up an egg and stir into it, with salt and pepper to your taste. 

Avondale Pennsylvania 1912

February 11th 1912

Jumbles                                           Mother

4 eggs

1 cup of butter

1 lb. sugar

1 teaspoonful soda

Dissolved in a little milk