Breakfast Pancakes, page 21.

Beef Soup, page 27

Pickled Pigs Feet, page 39.

Clean pigs feet nicely, boil them till done; salt while boiling. Take them up and split them in the middle, and place in a jar; then heat what vinegar it will take to cover them, skim when it boils, and put in a table-spoonful of mustard and half as much black pepper, and pour over while hot. They are very nice when cold.

To Cook Mackerel, page 58.

Soak mackerel over night, and next morning put them on a large dish, pour hot water over them two or three times till they get very tender, then pour off. Heat a heaping tablespoon of butter till it is brown, then pour over them. Nice for breakfast.

Codfish Stew, page 59.

Put codfish to soak after dinner in a pan of cold water. Let it soak till you go to get supper, then heat a kettle of hot water, pour over it, drain off and pour on some more. Pick the fish in small small pieces, put into kettle and let come to a boil. Put some butter in a skillet, add flour and milk to make a gravy, then dip the fish out of the water and put into the gravy and let stew a few minutes, and serve.

Cabbage Salad, page 91.

Chop cabbage fine, 3 hard boiled eggs; chop eggs and cabbage as fine as you can together; salt to taste. Take a table-spoonful of mustard, wet it nicely, then heat what vinegar you need, put cabbage in a dish that you can cover tight, then pour the vinegar over while hot, about half an hour before serving.

Cocoanut Pie, page 119.

For two pies. Take 1/2 teacupful of grated cocoanut, put it in 1 teacupful of sweetmilk, 3 eggs beaten light, stir in the cocoanut. Season to suit taste. Have your pie tin lined with nice crust, then bake like a custard pie.

Apple Pie, page 122.

Bread and Jelly Pudding, page 132.

Crab-Apple Pickles, page 225

Take wild crab-apples pour boiling water over them and let them stand for a while, see if the core can be punched out, if not, pour more hot water over them till you can remove it; then fix the vinegar, sugar, and spices the same as for other sweet pickles, then pour over the apples, put whole cloves in them.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage,Mo.

Salt Rising Bread, page 12

The morning before baking bread, take 2/3 of a cup of morning's milk, boil, stir in sufficient corn-meal to make a soft batter; keep in a cool place during the day. On rising the next morning, take 2/3 of a quart of warm water in a 2 quart vessel, dissolve 1/2 teaspoonful of soda in it, add the meal batter and enough flour to make a batter. Keep in a pot of warm water until the vessel is almost full, then mix as any light bread, but mold immediately into loaves and bake when light. Should be kept warm during the whole process, but not too warm.

Suet Pudding, page 128

One cup of suet chopped fine, 1 cup raisins, 1/2 cup sugar, 1 cup sweet milk, 3 teaspoonfuls of baking powder in 1 pint of flour. Mix dry ingredients well, then milk; cook in a tin vessel in a pot of boiling water, 1 1/2 hours. Serve with any nice sauce. Sweetened creamy milk flavored with nutmeg is a nice sauce. Excellent cold weather dish. I use this recipe and know it to be good.

Sweet Pickled Cabbage, page 222

Take small but solid heads of cabbage, cut in sections through core and all. Place in a large pan (I use a dish pan); pour boiling water over, set on stove, keep hot but not scalding one-half hour; cool until it can be handled with the hands. Take out, squeeze the water from each section and pack nicely in a stone jar under heavy weight, occasionally draining the remaining water off. Make a syrup of 2 parts of cider vinegar and 1 part sugar; flavor with the ready mixed spices to suit taste; pour boiling hot over the cabbage when sure no water remains in it. Keep under syrup as kraut under brine. Mix spices among cabbage while packing. The firmer and nicer the cabbage is packed the nicer the pickle will be. Do not make until cool fall weather. Keep in a cool place. Very nice.

Strawberry Preserves, page 235

Take 2 quarts of nice clean berries; place in a new tin vessel, a large milk pan is most desirable; go through with the hands until every berry is bruised but not too completely mashed. Boil very hard in their own juice 5 minutes, then add 1 quart of sugar and boil 10 or 15 minutes, if the juice is not as thick as desired, thicken with a small quantity of corn starch dissolved in some of the cooked juice. This recipe makes the preserves nearly as bright as the natural berry, if closely followed. Seal and keep in a cool dark place, but not damp.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage,Mo.

Pea Soup, page 30

Soak 2 teacups of peas over night. Cook them done and rub through colander; add 3 Irish potatoes, 2 onions drowned in a half cup of butter; add 2 table-spoonfuls of canned corn, 1 table-spoonful of tomatoes if you like. Salt and pepper to taste.

Sweet Tomato Pickles, page 220

Seven pounds of ripe tomatoes, peeled and sliced, 3 1/2 pounds of sugar, 1 ounce of cinnamon and mace mixed, 1 ounce of cloves, 1 quart of vinegar. Mix all together and stew one hour.

Ripe Tomato Pickle, page 221

Two gallons of tomatoes, peeled but not sliced: 1 pint of vinegar, 2 pounds of sugar; mace, nutmeg, and cinnamon to taste. Put all on together, heat slowly to a boil, and simmer an hour. Put up in glass jars.

Canned Plums, page 234

Prick with a needle to prevent bursting; prepare a syrup allowing a gill of pure water and 1/4 pound of sugar to every 3 quarts of fruit; when the sugar is dissolved and the water blood warm, put in the plums, heat slowly to a boil; let them boil 5 minutes, not fast, or they break badly; fill up the jars with plums and seal.