Biscuit, page 13

One quart well sifted flour, 1 teaspoonful soda, 1 teaspoonful baking powder, 1 teaspoonful salt, 2 cups of sour milk, 1 table-spoonful of lard; mix soft and bake in a hot oven.

Chicken Pie, page 44

Stew chicken till tender, season well with butter, pepper and salt thickening the gravy with a table-spoonful of flour; have ready some peeled boiled potatoes, line the sides of a baking pan with a crust, put in a layer of chicken and a layer of potatoes, in thick slices; repeat and pour the gravy over, cover with pie crust, bake and serve hot

Dressing for Cold Slaw, page 71

One teaspoonful of pepper, 1 of mustard, 2 of white sugar, half cup of sour cream, half cup of vinegar, half spoonful of salt; pour over cold.

French Salad Dressing, page 95

One table-spoonful vinegar, 3 table-spoonfuls salad oil, 1 small spoonful of salt, 1/4 spoonful of pepper stirred together.

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

Cream Cabbage, page 69

Slice cabbage nicely, cook in a sauce pan, with just enough water to cook it. Season with salt. When tender drain if any water is left. Pour over a cup of cream or milk, teaspoonful of butter, table-spoonful of flour made smooth with milk, boil up and serve.

Baked Tomatoes, page 74

Select large ripe tomatoes, make a hole in the center and stuff with tomatoes seasoned with butter, salt and pepper; place them in a pan, pour in cup of water and bake.

Soft Ginger Bread, page 199

One cup of molasses, 1 cup of sugar, 3 cups of flour, 1 cup of sweet milk, 1/2 cup of butter, 1 teaspoonful of soda, 2 teaspoonfuls of ginger.

Sweet Tomato Pickles, page 219

Fifteen pounds sliced green tomatoes, let stand over night, with a little salt sprinkled over; drain; 5 pounds sugar, 1 quart best vinegar, 1 ounce of cloves, 2 ounces of cinnamon; boil 15 or 20 minutes, skim out and boil the syrup till thicker if preferred, but it is not necessary.

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