Hop Yeast Without Hops, page 6

This is the best way I have ever tried of making hop yeast or light bread. Make sponge as for making bread with yeast foam, or any good start; let rise all night. In the morning make up your bread out of the sponge, leaving out one teacupful for your new start; add to this one teacupful of warm water, one-half teacupful of sugar, and one teaspoonful of salt. Sift in enough flour to make a thin batter, set to rise. When light, which will not be long, if kept in a warm place, mix with meal till stiff enough to form an old fashioned corn dodger; then slice down with a sharp knife and spread on a board to dry. People who use Mount Vernon Mill flour will find it makes much better bread if it is put in the oven and heated very hot before mixing.

Ham Balls, page 38

Chop equal quantities of cold boiled ham and potatoes; wet with egg and form into thin cakes. Roll in flour and fry a light brown.

Boned Turkey, page 42

Boil a turkey in as little water as may be, until the bones can be easily separated from the meat. Remove all the skin; cut or chop all the meat in small slices, mixing together the dark and light parts; season with salt and pepper and ground mustard. Take the liquid in which it the turkey was boiled, having kept it warm, and pour it on the meat, and mix well. Shape it like a loaf of bread, wrap it in a cloth and press it with a heavy weight. When served up it is cut in thin slices.

Potato Pompon, page 68

Season cold mashed potatoes with salt and pepper, take a tablespoonful at a time, and roll it into a ball. Dip this in an egg previously beaten light, then roll in bread or cracker crumbs, and plunge it into a kettle of boiling lard to cook like doughnuts, and you will have a delicious potato pompon. Mince ham or tongue would of course be an improvement.

Lemon Pie, page 108

Break five eggs, leaving out the whites of 3, 1 cup of sugar (light brown is best), 1 cup of cold water, 3 table-spoonfuls of flour mixed smooth with sufficient sweet cream; add lastly the grated rind and juice of 1 lemon.

Ice Cream Cake, page 173

One cup of butter, 2 of sugar, 1 of milk, 3 of flour, 2 teaspoonfuls baking powder. Bake in jelly tins. Filling: Three small cups of sugar dissolved in a little warm water and boiled to a thick syrup; cool a little and pour over the unbeaten whites of 3 eggs. Beat together one half hour.

Milk Icing, page 190

Boil 1/2 cup of milk with 1 cup of sugar, till it is in a white foam. To this can be added chocolate, cocoanut, or any flavoring desired. Take from the fire, let cool a minute and spread.

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