Cream Puffs, page 18

Whites of 2 eggs beaten to a stiff froth, 1 cup of sour cream 1/2 teaspoonful soda, 1 small cup of sugar, 1 heaping teaspoonful of baking powder sifted in the flour. Make the paste a little stiffer than for a cake. Have the gem moulds buttered, and moderately hot, drop a spoonful in each, leaving them plenty of room to rise. Bake in a quick oven, take out and glaze with the white of an egg. Iron gem moulds are better than tin.

Baked Chicken, page 46

Cut the chicken as for frying, season with salt and pepper to taste, roll in flour, lay close together on the bottom of a baking dish, and put in the oven to bake. Baste occasionally with a gravy made of butter, water and salt as for other baked fowls.

Smothered Chicken, page 47

Cut the chickens in the back, lay them flat in a dripping pan with one cup of water; let them stew in the oven until they begin to get tender; take them out and season with salt and pepper; Rub together 1-1/2 table-spoonfuls of four, 1 table-spoonful butter and spread all over the chickens; put back in the oven, baste well, and when nicely browned take out of the dripping pan; mix with the gravy in the pan one cup of milk with a little flour, put on the stove and let it cook well, and pour over the chicken. Sprinkle a little finely ground parsley over the gravy.

Chicken Patties, page 48

Boil the chicken till tender, remove the bones and mince the meat. Put this in a sauce pan with a little water or milk, butter, pepper and salt. Thicken with a little flour and the yolk of an egg. Line the patty pans (or gem moulds) with putt paste, glaze them with the white of an egg, and bake till they are nicely browned. When done, fill with the chicken and serve hot. Some cut little round cakes out of the crust, for the tops and bake on a common tin.

Oyster Patties, page 62

Bake the crust same as for chicken patties, with tops. Wash a quart of oysters out of the liquor, and put them in a sauce pan; add a piece of butter the size of a walnut, half a teaspoonful of ground cinnamon, the juice of one lemon and a teaspoonful of flour, salt to taste. Place on the stove till they become heated through, stirring them well; now fill the patties, place the little covers on them and serve immediately. The crusts can be prepared the day before.

Dried Corn, page 77

Take the full ears of sweet corn, drop them into half a boiler of boiling water; let them cook till the juice will not run, then take out and let cool a few minutes. Cut the corn from the cob, rubbing the grains apart. Spread on muslin on a tin roof, if possible, or on some roof well exposed to the sun. Spread another sheet of muslin over it to protect it from the flies. If spread thin it will dry enough in one day to scrape together. Do not leave it where the dew will fall on it. It must be dried quickly or it will turn a dark color and will not be so nice. After sunning it till perfectly dry, store away in a dry place for winter use. To cook: Soak 1 pint of corn in 1 quart of water over night; boil in same water two hours, adding more water if necessary to prevent burning; then add teaspoonful of flour, 1 of sugar, two of butter, and salt to taste.

Salmon Salad, page 89

Ten hard-boiled eggs, 1 small can of salmon; chop the salmon and whites of eggs fine, rub the yolks smooth and mix them well with the oil from the salmon; add 1 teaspoonful each of salt, pepper and mustard. Mix all together thoroughly.

Lettuce Salad, page 92

Take the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding two teaspoonfuls of melted butter; mix thoroughly, and then dilute by adding gradually a tea-cup of vinegar, and pour over the lettuce, then slice an egg and lay over top. This is sufficient for a moderate sized dish of lettuce.

Puff Paste, page 98

One pint of flour, one cup of new lard, or fresh butter; rub the lard into about 3/4 of the flour till it is crummy, adding a little salt, then pour in half a cup of ice-water and finish working in the rest of the flour. Stir with a spoon using the hands as little as possible; roll thin, sprinkle lightly with flour, fold and roll again; this may be repeated several times. In warm weather it should be set in a cool place for half an hour; then roll out and cut the top of the crust of the pies. The under crust may be made of plainer paste.

Mock Lemon Pie, page 107

One and one-half cupfuls of water, 1 cupful of sugar, 2 eggs, reserving white of one for frosting, 1 table-spoonful of lemon extract, tartaric acid to taste; put in a tin dish and bring to a boil, thicken with 1 table-spoonful of corn starch; bake crust first then fill

Excellent Fruit Cake, page 147

One cup of butter, 1 cup of brown sugar, 1 cup of molasses, 1 large cup of sweet milk, whites of 5 eggs and yolks of 3, beaten separately; 1-1/2 teaspoonfuls of baking powder sifted with 3 cups of flour; 2 teaspoonfuls of ground cinnamon, 1/2 teaspoonful of ground cloves, 1 pint of raisins, 1/2 pint of dried currants well washed. Mix butter, sugar, and molasses till smooth, add spices and stir well, then add milk and flour, then the eggs; line bottom of cake pan with buttered paper, and pour in about two-thirds of the paste, mix the raisins and currants quickly with the other third and put it on top, as the fruit is inclined to sink to the bottom. Bake in a moderate oven.

White Cake, page 154

Whites of nine eggs, beaten to a stiff froth, 1 cup of sweet milk, 2-1/4 cups of sugar, half cup of soft butter, 2 teaspoonfuls of baking powder, 3 cups of flour. Sift the flour and baking powder together four times; flavor to taste. Bake in a moderate oven nearly two hours. Turn out of the pan, lift the buttered paper from the bottom, and leave it loosely on the cake, cover with a towel to keep the moisture in till it cools, then frost.

Apple Shapes, page 209

Steam some nice tart apples, rub through a colander, have 2/3 of a box of gelatine soaked in enough water to cover; pour over it a cup and a half of hot water; when well dissolved, strain, and add a pint of the sifted apple, which has been sweetened to taste, and 1/2 a cup of grated fresh or canned pine-apple, or if preferred, 1/2 a cup of the juice of canned pine-apple. Turn into cups previously wet in cold water; and mold. Serve with whipped cream. Strawberries crushed or whole, may be used instead of apples, and are nicer.

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