Eggless Gems, page 20

Take 2 teacups of sour milk and 1 quart of shorts or Graham flour, and stir thoroughly together. The secret of success in making light gems, is in adding soda and salt last and thoroughly beating until putting in the pans to bake. Have the pans greased and piping hot, and I will assure you of having good gems.

Vegetable Soup, page 26

Noodles, page 27

When one has a soup bone, this is nice and cheap to cook with it. Sift flour into pan, make a hole in the flour with the hand and sprinkle in 1/4 teaspoon of salt, break 2 eggs into this and stir flour slowly into the eggs long as it will absorb flour. Lay on dough board and roll thin as a wafer and let lay till 20 minutes before time to take up dinner. Then rub flour over it, roll up tightly, take a sharp knife and shave off slices from the roll as thin as possible. Shake out and add them to the boiling soup. This is something like macaroni, only better.

Smothered Beefsteak, page 34

Over a brisk fire place a frying pan with half a table-spoonful of butter. Now trim off all fat and gristle from the steak, and when the butter is smoking hot place the steak in the pan, salt and pepper and turn as soon as seared, which will be as soon as it strikes the hot fat. When done remove steak to platter; to the butter, cut up and add 2 onions, and while these are cooking, break into a bowl and beat thoroughly 6 or 7 eggs; mix onions and eggs, salt and pepper and turn over the steak as soon as done.

Potato Salad, page 83

Prepare cold boiled potatoes. Slice potatoes in deep bowl in which an onion has been sliced fine, add salt to suit taste, and chop and mix thoroughly. Have two or three table-spoonfuls of fried meat greece {sic} in skillet over hot fire, add 1/4 of teacup of vinegar let fry up and pour over potatoes, stir up thoroughly and set away. Stir up again when you send them to the table. This is easily prepared while getting dinner, to have for a cold supper.

Lemon Pie, page 105

In a deep bowl or small crock put 2 tablespoonfuls of flour, rub smooth with a little milk or water, add 3 eggs well beaten, 2 cups of granulated sugar, 2 1/2 cups of milk; keep the whites of the 3 eggs back, add the juice of one large or 2 small lemons. This will fill two pastry crusts. Take the whites of eggs beat together with 1 teacupful of granulated sugar, and when the pies are about done pour this mixture over and smooth down, let bake about 1 or 2 minutes; it is best not to add the lemon until ready to put them in to bake or it will curdle the milk.

Chilli Sauce, page 228

I did not want to make a large quantity and this is the recipe I used; 12 large tomatoes, peel and core, put them in a granite or porcelain vessel, set it on the stove and boil down to the consistency of apple butter; remove from fire and strain through coarse seive; add to this 1/2 cup strong cider vinegar, 1/2 cup sugar, table-spoonful of salt, 4 or 5 pepper pods, cut fine; mix thoroughly and boil down again until as thick as before. To be served with cold boiled meats.

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