Yeast, page 5.

Into 3 quarts of boiling water, stir a large handful of hops, and boil ten minutes. Pare and grate 4 large potatoes, add a cup of white sugar, a large spoonful of salt, and strain over this the boiling hop tea. Return all to the stove, and cook ten minutes, stirring carefully to prevent scorching. Set off, and when cool, add a cup of yeast, or yeast cakes, soaked in warm water. Set in warm place till light. Put into stone jar, and keep in the cellar. This yeast will not sour, if kept cool, and never fails to give satisfaction and success in making good bread.

Bread, page 7

The first requisite in making good bread is to have good yeast. The next is good flour. Having these, and using ordinary care and judgment, it is easily done. The following is a very successful method: Boil 3 or 4 potatoes, mash fine, and pour over them the water in which they were cooked. When cool, add a cup of yeast, which should make about a quart of the liquid; into which stir enough flour to make a rather stiff batter. Beat well and set to rise where it will keep warm. I usually take the potatoes from what is cooked for the table, mash, pour the water over, and set by till ready to use. If too cold, use a little hot water to warm it up, then add yeast and flour. I always mix at night, except in very hot weather. To make the bread sponge, sift the desired quantity of flour, add salt, a little sugar, a table-spoonful of lard, and the batter, and warm water if necessary. Knead till smooth and spongy. Grease the top cover, and keep warm till it rises to nearly double in quantity. Work down and let rise again, then mold into loaves, put into pans, grease well all over, and let rise, but not quite so light as before. Bake an hour in a steady oven.

To Cook Cabbage, page 70.

Chop fine, cook with a little water for 25 minutes, season with salt and pepper. When tender, add a half cup each of rich sweet cream and good vinegar. Let boil up once and serve.

Slaw, page 70.

Chop the cabbage fine. Take equal quantities of sour cream and good vinegar, boil, thicken with a little flour, add pepper, salt, and sugar to tast; pour over the cabbage, mix well and serve.

Spice Cake, page 150.

Five eggs, beaten separately; 2 cups brown sugar, one-half cup butter, 1 cup sweet milk, 2 teaspoonfuls baking powder, flour to make rather stiff batter; 3 teaspoonfuls each of spice and cinnamon, 1 teaspoonful each of cloves and ginger. This recipe is improved by the addition of a cup of raisins, chopped and seeded.

Green Mountain Cake, page 161.

One cup sugar, 1/2 cup butter, 2-3 cup sweet milk, whites of 4 eggs, 2 1/2 cups flour, 2 teaspoonfuls baking powder. Flavor to taste. Very nice.

Variety Cake, page 188.

Two cups sugar, 1 cup sweet cream, 2 cups flour, 1 table-spoonful of butter, whites of 5 eggs, 1 teaspoonful baking powder, flavor to taste. Bake either in a loaf or in layers, using any filling desired, whipped cream thickly sprinkled with cocoanut being a favorite.

Chopped Pickles, page 211.

One gallon of cabbage, 1 gallon green tomatoes, 1 quart onions, and 2 or 3 green pepper pods, all of these articles to be chopped fine. Place in layers sprinkled with salt in jar, let stand over night, drain carefully; then add, 4 table-spoonfuls ground mustard, 2 table-spoons powdered ginger, 1 table-spoonful powdered cloves, 1 table-spoonful powdered mace, 1 table-spoonful powdered cinnamon, 3 pounds sugar, 3 ounces tumeric powder, 1 ounce celery seed. Mix well, cover with good vinegar and boil slowly till done.

To Can Apples, page 232.

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