Lemon Pie, page 108.

Grate 1 lemon and half the rind; take all the seeds out; 2 eggs, 2 cupfuls sugar, 3 table-spoonfuls of corn starch or flour, a small lump of butter, beat well; 1 pint of boiling water; one crust. This makes three pies.

Vinegar Pie, page 112

One crust. One cup of sugar, 2 heaping table-spoonfuls of flour mixed together, 1 table-spoonful of butter, 1 cupful of vinegar, not very strong; pour in the crust, grate nutmeg over. Put strips
across the top.

Apple Custard, page 115

Pare and slice apples, put in the pan, add 1 table-spoonful of corn starch, half cup of sugar, a small lump of butter, nutmeg, half cup of cream stirred together. Bake slow and serve hot. One crust.

Bread Pudding, page 131

One quart of bread chopped fine, pour in a pan, put in 1 cup of raisins, 2 well-beaten eggs, 1 cup of sugar, 1 quart of sweet milk, 2 table-spoonfuls of butter; grate a little nutmeg over and bake slow. Serve with boiled sauce or sweet cream.

Baked Dumplings, page 144

Out of any kind of fruit. Make your crust short, out of lard and water; roll out, cut as large as a saucer, put in your fruit and sugar to sweeten: squeeze together put in a bread pan till you get as many as you want; then put a teacup of sugar, 2 table-spoonfuls of flour over the dumplings, lump of butter size of a small egg; pour the pan full of boiling water. Bake in a slow oven. When done have sauce enough around them, to eat over them.

Sweet Pickled Apples, page 225

Peel your fruit, quarter, halve, or leave whole, as you like; put 1 1/2 gallons of apples in a jar, 1 gallon of brown sugar, 1 quart strong vinegar, 1 quart water; put on and boil, pour over fruit, let stand till next morning, put fruit and syrup on and boil until fruit is done and syrup is thick; put in cinnamon and cloves, not ground if you have it; it ground, tie in a cloth, and can up.

Apple Preserves, page 236

You can make preserves as well out of sour apples as sweet, if you put sugar over them the night before. Pare your apples, put in a jar, add as much sugar as fruit; the next morning pour in a pan, put in some water, let boil until apples are tender and syrup is thick.

Apple Jelly, page 237

You can make jelly as well out of peelings and cores as the whole fruit. Put on the peelings and cores, boil until tender, strain through a thin cloth, put the syrup in a pan, boil 10 minutes fast, then put as much granulated sugar as syrup, boil until done, which you can tell by trying it.

Apple Butter, page 238

Peel and slice your apples, take the peelings and cores, put them in your tin stove boiler, boil until done; take off, strain through a thin cloth; put the juice on, pour the apples in, boil and stir until the apples are done, then put in 1 quart of brown sugar to 1 gallon of apples, then cook until red, and all the apples are fine. Put in cinnamon to taste. Can up.

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

Potato Soup, page 28

Put on water for as much soup as you wish to make. Peel and slice 6 large potatoes, 1 tablespoonful of salt, butter the size of an egg, 1 cup of new milk, a table-spoonful of flour stirred in half a cup of milk; add 3 or 4 onions just before serving.

Poor Man’s Soup, page 29

One-half pound of nice sweet salt pork, cut in slices and fry done in the bottom of an iron kettle, add 3 pints of boiling water, 1/2 cup of rice, some black pepper, 2 of cloves, and an onion cut fine. When done place some small pieces of toasted bread in a dish, pour over and serve hot. Potatoes sliced can be added, improving it.

Milk Soup, page 30

One egg, piece of butter size of an egg; put in a bowl with 3 heaping table-spoonfuls of flour, a pinch of soda, and stir into a stiff dough. Chop with a knife into tiny pieces, stir into 3 pints of boiling milk; season with pepper and salt, and boil a minute or two.

Boiled Suet Pudding, page 128

One cup of suet, 2 cups of flour, pepper and salt. Rub the suet, pepper and salt in the flour with the hands; tie up in a cloth and boil till done. Use 1 table-spoonful of salt and 1 of pepper. Will keep for a week or more. Put in the oven and heat until hot and it will be as good as when fresh made.

Steamed Pudding, page 133

Two cups butter-milk, 1 cup of cream, 2 eggs, 1 teaspoonful of soda, salt, and plenty of fruit of any kind--cherries, berries or apples cut fine, raisins cut fine. Stir thick with flour or corn meal. Steam 1 1/2 hours.

Prune Pudding, page 137

Wash your prunes and scald them until the stones loosen sufficiently to remove. Take them from the water after seeding, chop them in a hash bowl, then add water and sugar to suit your taste, and stew until done. Take a baking powder dough, roll out as thin as pie crust, spread on this your prunes, and then roll up as you would a jelly roll, cut in slices about 3 inches thick, lay them in your bake pan, bake in a quick oven. Serve with cream, or orange or lemon sauce.

Bird Nest Pudding, 139

Take apples that will cook nicely, as many as will fill your pan. Pare them with a sharp knife, cut out the core so as to leave the apple whole. Then fill them with butter and sugar. Take 2 eggs, 1 pint of sour milk, 1 teaspoonful of soda; stir in flour to the consistency of batter cake. Pour over the apples and bake till the apples are done. Use any kind of sauce.

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

White Cake, page 156

Whites of 10 eggs, 2 cups of sugar, 1 cup of butter, beat sugar and butter to a thick cream; 1 cup sweet mile, 4 cups of flour, 2 teaspoonfuls of baking powder; flavor to taste.

White Lilly Cake, page 156.

Whites of 5 eggs, beat well, 2 cups of sugar, 1 cup of sweet milk, 3/4 cup of butter, 1 teaspoonful soda, 2 teaspoonfuls cream tartar, and flour to mix stiff.

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