To Dry Sweet Potatoes, page 69.

Take large potatoes and boil in clear water till done; peel and slice thin and dry in the sun. Soak over night and cook like dried fruit. They are as good for pies as when fresh.

Mince Pudding, page 133.

One cup of suet, chopped fine; 3/4 cup molasses, 1/2 cup sugar, 1/2 cup sour milk, 3 1/2 cups of flour, 1 heaping teaspoonful soda, 1 cup raisins. Steam 3 hours. Sauce: One cup sugar, 1/2 cup butter, 2 table-spoonfuls vinegar, 1 teaspoonful lemon extract. Beat well and bring to a boil. Serve while hot. This is delicious.

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

Stick Candy, page 248.

One pound of white sugar, 1 teacup of water, 1/2 teaspoonful cream tarter; boil all together except the flavoring and soda, without stirring, 20 or 30 minutes, or until crisp when dropped in water. Pour into greased plates to cool. Add 1/2 teaspoonful of soda just before pouring out. After pouring out pour flavoring on and when partly cooled pull as long as is wished.

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

Sponge Cake, page 163.

Take the whites of 8 eggs, 1 pound of sugar, 1 pound of flour, 1/4 pound of butter, small teacup of sweet milk, 1 teaspoonful of baking powder. flavor with lemon extract.

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

Pickle Beets, Page 223.

Take young beets as soon as large enough for use; stew until tender, put them in good apple vinegar, heat them to a boiling heat. Can while hot.

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

Stuffed Potatoes, page 66.

Bake six good sized potatoes, when done cut the tops off and with a spoon scoop out the potato into a hot bowl, mash fine and add one tablespoonful of butter, a quarter cup of hot milk, a teaspoonful of salt, and pepper to taste. Beat until very light then add the well-beaten whites of two eggs; stir gently. Fill the skins with this mixture heaping it on the top; brush over with the yolk of the eggs, put in the oven to brown. They may also be cut into halves and stuffed.

Potato Salad, page 81.

Six large potatoes, boiled, better cold; 4 hard boiled eggs, 1 small onion, or to suit taste. Chop and mix well. Add salt and butter (soft) size of egg. Dressing; 2 table-spoonfuls melted butter, yolks of 3 eggs, 1 teaspoonful salt, 1 teaspoonful mustard, 1 pinch red pepper, 1/2 teacup vinegar. Mix all together, and heat until it boils, stirring constantly, then pour into the whites of 3 eggs beaten stiff, stirring well. Pour dressing over salad and add sweet cream or milk until the whloe {sic} is quite soft, or creamy. Serve cold; and if stiff when cold, more cream should have been added.

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

Cream Pie, page 110.

Bake the crust and while hot fill it with the following, which has been thoroughly stirred and cooked for five minutes. One pint of milk, 3 table-spoonfuls of sugar, yolks of 2 eggs, one and a half table-spoonfuls of corn starch, and a piece of butter half the size of a hickory nut. Then cover with a meringue made with the well-beaten whites of 2 eggs and 2 table-spoonfuls of sugar. Return to the oven and brown slightly.

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

Vinegar Candy, page 248.

Three cups of sugar, 1 cup of vinegar, a piece of butter the size of an egg. Boil 30 minutes; pour in plates to cool. Flavor, but do not stir. When cool pull till white. Lay out on the table to harden. Break in pieces.

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

Corn Bread, page 15.

To 3 cups corn-meal add 1 teaspoon soda, 1 teaspoonful salt, 1 heaping table-spoonful lard. Mix soda, salt and lard well with meal, add enough sour milk to make thin batter, put in a well buttered pan, having pan hot. Place in a hot oven and bake three-quarters of an hour.

Chicken and Dumplings, page 46.

Prepare chicken as for stewing; when it boils, skim. One hour before serving put dumplings in with chicken. To prepare dumplings, take 1 1/2 cups flour, add a half teaspoonful baking powder, 1 table-spoonful lard or butter, 1 egg, enough water to make a stiff dough. Roll thin and cut in squares; drop in one by one, and cook one hour. A few minutes before serving add 1 table-spoonful flour mixed with 1/2 cup cream; lump of butter size of a walnut.

Potato Salad, page 82.

Six medium sized cold boiled potatoes, 2 small onions, three hard boiled eggs; chop potatoes, onions, and eggs together. Dressing: 1/2 cup of cream, 1/2 cup vinegar, 1/2 teaspoonful of mustard dissolved in the vinegar, 1 tablespoonful sugar; add cream, vinegar, sugar and pour over salad, salt and pepper to taste.

Bread Pie, page 113.

Line pie plate with paste. Fill even full with dry light bread broke in small pieces, pour over 1/2 cup of sugar and fill plate with sweet milk, add small bits of butter, flavor with lemon or nutmeg to taste. Place in oven and bake until the milk is absorbed in the bread remove immediately. Serve hot.

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

Yellow Pear Tomato Preserves, page 236.

Scald and peel little yellow tomatoes enough to make a gallon; pare and chop 1 quart of apples; pack the tomatoes and apples in sugar together and let stand over night. Next morning cook till done, put in 1 teaspoonful of lemon extract, and can while hot. This is fine.

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