Light Bread & Rolls, page 9

Take a teacupful of meal, boil one pint fresh warm milk, pour over meal, stir until it is thick batter. Cover up close and put in a warm place over night. Next morning early take warm water, add wheat flour until thick batter, then add the corn-meal batter. Stir thoroughly, and keep warm. It will rise in four hours. Take warm water, 1 spoonful lard, salt to taste. Knead well, don’t let it get cold. Keep warm all the time. Make into small loaves and rolls, let rise, bake 30 minutes. Often all done by 12 o’clock.

Sweet Potatoes, page 68

Wash and pare mess sweet potatoes, cut in slices half an inch thick, put in large skillet well greased and add half teacup water; cover close, boil until the water is all out, sprinkle over with brown sugar, put a little butter over and bake in a slow oven until light brown.

Parsnips, page 73

Take 6 parsnips, wash and pare, cut cross-ways in slices half inch thick; boil with a shoulder blade trimmed to 2 pounds in water to cover. Boil briskly one hour, salt to taste, and boil slowly until the water has boiled out. Serve warm.

Pumpkin Pie, page 117

When pumpkin is ready to bake, take 2 teacupfuls of pumpkin, 2 eggs, beaten, 1 teacupful sweet cream, 1/2 teacupful sugar, 1/2 nutmeg; good paste rolled thin. Bake 1 hour in slow oven.

Sweet Potato Pudding, page 140

Take 4 large sweet potatoes, wash, pare, and grate them; beat 3 eggs, add 1 pint sweet milk, a teacupful of flour, beat eggs, flour and milk together, add half a teacup of sugar, the grated potatoes, a little salt and nutmeg. Put to cook in a large pan with a half teacup of lard. Stir every ten minutes for thirty minutes, and bake thirty minutes more in slow oven.

Pickle Beets, page 222

Take 1 bushel of beets, wash, put in large iron pot, fill with water, cover and boil brisk for 2 hours; it not tender add hot water and boil until tender, take off, drain off the water and put the beets in a tub of cold water, clean and lay out to cool; put in a 6 gallon jar and sprinkle salt on as you place them in, sparingly; fill up the jar with good apple vinegar; put a few red peppers on top, cover and set away ready to use in two days. Last all winter.

How to Can Strawberries, page 231

Pick berries, put in a stew pan enough to fill a quart can, put in a little water, sweeten with white sugar ready for use, let them boil, pour out half teacup juice to start next can; have can ready, rubber on, place can in hot water, have the berries boiling, fill the can full, seal immediately; next can put in the juice from fisrt {sic} can, and so on. Don’t put water in any but first can.

Pumpkin Sauce, page 238

Pare a large choice pumpkin, cut in 1-inch squares, fill No. 8 stove pot full, put in 1 pint water, boil slowly one hour with cover on, then stir until smooth, boil 1 hour without the cover, stir often, then put in 1 teacup brown sugar, boil half an hour, stir so as not to let stick to the pot; put in a pan and bake 4 hours in a slow oven.

Grand Mother’s blue dye for cotton or wool, page 253

Take an iron pot put 10 gallons of water 4 ounces of indigo, put in a bag; rub the indigo in water, put in four ounces of madder, 1/2 pound of wheat bran, put in lye to taste, a little bitey or slippery, put in 1/2 gallon of blue dye cast (if not) keep warm four or five days, not hot enough to cook the bran and it will ferment and turn a greenish color; it is ready to use. Dip cotton and put in a little lye, dip cotton once an hour; put in wood, let stay half an hour adding a little lye to keep up strength. This blue will not fade.

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

Cured Hams, page 249

Trim the hams to make them smooth. Pack them well in salt, adding a teaspoonful of saltpeter to each ham. Let them stay in salt three or four weeks, according to the size of the ham. Take them out, hang them shank end up, let them hang four weeks, smoking them, preferable with sassafras or hickory. Take them down and pack in a tight box, in hay, oats or corn. This is the best way to take care of middling meat. All of this should be done before fly time.

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

To Color Yellow for Cotton, page 253

For 5 pounds goods; sugar of lead 8 ounces, dissolve in 12 gallons of water; put in goods 1 hour, stir several times; make in another vessel a new dye with bichromate of potash, 6 ounces in 10 gallons of water, steam 1 hour, take out and air; dip in first dip, then the other, until desired color; dry and rinse in clear water.

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