Mock Cream Pie, page 109

Take 3 eggs, 1 pint of milk, a cupful of sugar, 2 table-spoonfuls of corn starch, or 3 of flour. Beat the sugar, corn starch and yolks of eggs together. After the milk has come to a boil stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any pie, and bake, then fill with the custard, grate a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with 2 table-spoonfuls of sugar, spread over the top and brown in a quick oven.

Cookies, page 192

One and a half cups of sugar, 1 half cup of milk, 1 cup of lard and butter, 3 eggs, flavoring, and 4 table-spoonfuls of baking powder; beat the sugar and eggs to a cream, add the milk and then the baking powder, flavoring, lard and butter, and then add enough flour to make a soft dough.

Ginger Bread, page 197

One cup of sugar, 1 cup of molasses, 1 cup of sour milk, 1 cup of lard, add 1 teaspoonful of soda in the molasses and also 1/2 teaspoonful of soda in the milk, 1 teaspoonful of salt, 1 table-spoonful of ginger, 3 eggs, and add enough flour to make a soft dough.

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

Mince Meat, page 101

Three bowls of beef, 3 bowls of apples, 1 bowl of citron chopped fine, 3 bowls of raisins, 4 bowls of sugar, 1 bowl of molasses, 1 bowl of vinegar, 2 bowls of currants, 2 bowls of suet, 1 bowl of syrup of sweet pickles, and cinnamon, nutmeg, cloves to suit taste.

Dried Apple Fruit Cake, page 148

Two and a half cups of apples cut fine and soaked over night; boil in 2 cups of molasses until entirely done. Beat 2 eggs together with 1 cup of sugar, 1 cup of butter creamed with part of the five cups of flour; 1 cup of sour milk, 1 table-spoonful allspice, ten cloves, 1 nutmeg, 1 teaspoonful soda, flavor with extract of lemon; mix while warm. A little citron and a few raisins, if wanted extra nice.

Cookies, page 193

One cup of sugar, half cup of butter, 2 eggs, 1 table-spoonful of sour milk, half teaspoonful soda, nutmeg, and flour to roll soft as possible. Good.

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

Potato Salad, page 82

Boil half dozen medium sized potatoes, let cool, pare and slice thin. Dressing: One half table-spoonful of mustard, 1 table-spoonful of sugar, and 1/2 teaspoonful of salt, mix well in a little water. Two teaspoonfuls of melted butter, yolks of three eggs and one half cup of vinegar; put in a sauce pan and place it in another of boiling water, stirring continually until it is cooked to a custard, then set aside. When cool add 1/2 cup whipped cream and a little scraped onion, if desired; place in the salad bowl a layer of the potatoes, then a layer of the dressing and so on, until all is used. This same dressing may be used for shrimps, tomatoes, lettuce and other salads.

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