Cold Slaw, page 71.

One head of cabbage cut fine, 2 eggs, 1 teacupful of good vinegar, butter the size of an egg, tablespoonful of sugar, a little flour, salt and pepper to suit taste. Put the butter in sauce pan to melt, beat eggs, flour and sugar together, then add vinegar, put in sauce pan and let cook until it is a thick sauce, stirring all the time; pour over the salted and peppered cabbage.

Pie Crust, page 98.

One teacupful of lard, 1 teacupful of cold water, a pinch of salt. This makes crust enough for top and bottom of three medium sized pies.

Caramel Cake, page 178

Two cups of white sugar, 1 cup of butter, 1 cup of milk, 3 cups of flour, 3/4 cup of corn starch, 2 and a half teaspoonfuls of baking powder, the whites of 8 eggs beaten to a stiff froth, 1 teaspoonful of vanilla. Filling: Two cups of white sugar, half cup of butter, 3/4 cup of cream; let this boil for ten minutes, then stir until it gets cold. Flavor with a teaspoonful of vanilla. Put on cakes while they are warm.

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