Tomato Soup, page 28.

Put a can of tomatoes in water, add a little butter and boil about 10 minutes. Have in a soup bowl an egg and 2 table-spoonfuls of sour cream; beat the egg and cream together. Pour the soup in the bowl and stir. Season with pepper and salt.

Veal Pot Pie, page 36.

Cut the veal in small pieces, and boil slowly. Put in enough water at first to cook the meat. When done, salt it and make dumplings as follows: Take an egg, water, a little salt, have baking powder sifted through the flour and stir a little thicker than cake dough. Drop in about half a tablespoonful of the dough at a time into the boiling soup. Cover closely for about 15 minutes.

Veal Stew, page 36.

Put half cup butter in a pan, stir in a heaping tablespoonful of flour, let it brown, and pour in about a quart of boiling water, and put in the pieces of meat; cover and set on top of stove and cook slowly until done. Season with salt, pepper, and a little vinegar, if liked.

To Bake a Ham, page 37.

Make a bath of flour and water; put ham in a large baking pan and completely cover with the dough. A ham of about 12 to 15 pounds will take about three and a half hours to bake in a hot oven. This is the best known way to cook a ham.

Eggs on Toast, page 56.

Have some sweet milk in a shallow pan with salt, set on the stove, and when the milk boils, break in as many eggs as there is room for in the space. Take the eggs up carefully with a skimmer and place an egg on each piece of toast. Pour the rest of the milk over the eggs and toast. Nice for breakfast.

Baked Potatoes, page 67.

Peel potatoes, chop them in a wooden bowl rather fine. Grease a bread pan, stir pepper and salt in the potatoes, put in the pan and put a little butter over the top. Put in oven and bake till done and brown on top. This is very nice.

Escaloped {sic}Tomatoes, page 74.

Butter a baking pan, first put a layer of bread or cracker crumbs, then a layer of tomatoes; repeat until pan is full, finishing with crumbs. Pour over the top half cup of melted butter and season with pepper and salt.

Fried Tomatoes, page 74.

Slice half-ripe tomatoes, have an egg beaten with a little milk or water and pepper and salt. Dip each piece of tomato into this mixture and then in fine bread crumbs and fry quickly in butter until brown.

Tomatoes on Toast, page 75.

Cook tomatoes until done, season with salt, pepper and butter; have bread toasted and lay on a platter and spread tomatoes over.

Asparagus on Toast, page 75.

Cut the asparagus in small pieces, cook in water until done. Salt, pepper and butter to taste. Have bread toasted, lay on a platter and spread the asparagus over.

Maccaroni {sic}, page 79.

Break maccaroni in small pieces, pour boiling water over to take away the raw taste. Cook in water till about done. Pour them in a pan, season with pepper, salt and butter. Grate some cheese over the top and put in oven, bake till brown.

Suet Pudding, page 127.

One cupful of ground suet, 1 cupful of molasses, 1/2 cupful raisins, 1/2 cupful currants, 1 cupful sour milk, 1/2 teaspoonful soda, 2 cupfuls flour; stir the suet in the molasses well, some of the flour, and then the milk, and the rest of the flour and the other ingredients. Grease a pan, and pour the pudding in and steam in a steamer for an hour and a half. This is to be eaten hot with a sauce made as follows: Take half a cup each of granulated sugar and butter; stir to a cream. Flavor with brandy or vanilla. This pudding is excellent.

Pudding Sauce, page 141.

Yolk of one egg, 1 cup of brown sugar, butter size of an egg, 1 teaspoon of flour; put in a pan and put it on the stove and stir until thoroughly mixed. Turn in boiling water stirring continually to prevent curdling. Just as soon as it thickens remove from the fire as it will curdle if left on.

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