Soft Yeast, page 6.

Boil a handful of hops and 12 good sized potatoes, peeled, in 2 quarts of water. Put into a jar 1 heaping teacup of sugar, 1/2 teacup salt, 1 tablespoon ginger and strain the liquor from the potatoes in it. Mash the potatoes and add. Stir well and let stand till cool, then put in 3 or 4 fresh yeast cakes made soft in a little warm water. Let stand in jar twenty-four hours, then jug and cork tight. Shake the jug well before using.

Chicken Salad, page 87.

One large chicken, 6 heads celery, 2 table-spoonfuls mustard, 1 table-spoonful sugar, 1 teaspoonful suet, 1/4 teaspoonful red pepper, 3/4 cup butter, yolks of 10 eggs. Stir all these together. Put a good pint of vinegar on the stove to warm, stir in the above ingredients quickly. Continue to stir until is {sic} thickens.

Very Nice Salad Dressing, page 95.

One teaspoonful of salt, 1 of pepper, 2 of sugar, 1 of mustard, 1 large table-spoonful of butter, 4 large table-spoonfuls of vinegar; heat all together, let cool, add sweet cream to taste.

St. James Pudding, page 134.

One-fourth cup of butter, 1 cup molasses, 1 cup milk, 1 teaspoonful soda, 1/2 teaspoonful cinnamon, 1/4 teaspoon cloves; mix as stiff as cup cake. Steam one hour. Sauce: One cup sugar, 1/2 cup butter, 3 eggs, beaten to a cream. Flavor with vanilla.

Orange Pudding, page 137.

Six oranges peeled and sliced in dish, one-half cup sugar sprinkled on them. Make custard of 1 pint milk, 1 whole egg and yolks of 2, one-half cup sugar, 2 table-spoonfuls corn starch; boil until thick then pour over sliced oranges. Beat the 2 whites of eggs to a stiff froth; add a little sugar, put over the custard and set the whole in the oven to brown. When placed in oven set the pudding dish in another containing cold water enough to surround the oranges.

Hickory Nut Cake, page 181.

Two cups of sugar, 2 1/2 cups of flour, 1/4 cup butter, 1 cup milk, whites of 4 eggs, 4 teaspoonfuls baking powder. Bake in deep layers. Filling: Two cups milk, 3 tablespoonfuls flour, yolks of 3 eggs, 3/4 cup sugar, 1 cup hickory nuts chopped fine. A little salt. Flavor with vanilla. Half of this filling is sufficient for three layers.

Imperial Cake, page 187.

One pound sugar, 1 pound butter, 1 pound flour, 1 pound seeded raisins, 1 pound citron, 1/2 pound blanched almonds, 12 eggs, saving out whites of two for icing; 1 wine-glass of wine, 1 wine-glass of sweet milk, 1 orange, juice and rind; 3 teaspoonfuls baking powder. Bake in three loaves, slowly.

Fried Cakes, page 201.

One cup of sugar, 1/4 cup of butter, 1 cup of sweet milk, 2 eggs, 1 teaspoonful baking powder, a little salt, flavor with nutmeg. Mix very soft.

French Tomato Pickles, page 220

One peck of green tomatoes, 6 large onions, wash and slice tomatoes, sprinkle over them 1 1/2 cups salt and drain over night. Boil in 2 quarts of water and 1 quart of vinegar 15 minutes. Drain through sieve, place in crock then add 4 quarts of vinegar, 2 pounds sugar, 1/2 pound of white mustard seed, 2 table-spoonfuls of allspice, 2 teaspoonfuls of cloves, 2 teaspoonfuls of cayenne pepper. Mix and boil fifteen minutes; pour over hot. These are very nice.

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