Old Fashioned Corn Light Bread, page 15

Make a mush at night. After sitting awhile add 1 quart of water, 1 cup of molasses, 1 cup of shorts, thicken with meal; cover the top with dry meal and set in a warm place over night till it rises well. Mix again and bake in a thick round vessel.

Escaloped Potatoes, page 67

Place in a pan a layer of sliced potatoes, sprinkle with salt and pepper and butter, then a layer of bread crumbs; repeat as often as you like and cover with milk and bake an hour.

Pie Crust, page 98

One cup of sour milk, 1/2 cup of butter or lard, teaspoonful of baking powder and a little soda. This will make four pies. Equal parts of milk and lard makes a nice pie crust.

Ginger Cake, page 199

One cup of molasses, 1 cup of sugar, 1 cup of sour milk, lump of butter size of an egg, heaping teaspoonful of soda the same of ginger. Make a stiff batter.

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

Feather Cake, page 157

One egg, 1 cup of sugar, 1 table-spoonful of cold butter, half a cup of milk, 1 1/2 cups of flour, 1 1/2 teaspoonfuls of baking powder. A nice, plain cake, to be eaten while it is fresh. A half cup of raisins may be added for a change.

Soft Cream Cookies, page 194

Three-fourths cup of sour cream, 1 cup of granulated sugar, 1 egg, 1/4 teaspoonful soda, a pinch of salt. Mix very stiff with flour.

Floating Island, page 206

One quart of sweet milk; boil and stir in the beaten yolks of 5 eggs, 2/3 cup of sugar, and flavor with lemon; stir until it thickens pour into sauce dishes. Beat the whites of these eggs to a stiff froth, sweetening and flavoring slightly; spread the frothed eggs over the boiling hot custard; doing it in this manner cooks the whites sufficiently; set in some cold place. Serve cold as possible; serve with cake. This is a reasonable amount for eight persons.

Pie Plant Jelly, page 238

Cut stalks of pie plant up in small peices with the skin on, throwing out all the green upper ends near the leaf; stew down well with a little water at first to prevent burning, strain through a muslin cloth, add white sugar, pound for pound, with the juice, boil 15 or 20 miuntes {sic} and pour in tumblers. This is a delicious and ornamental jelly.

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

Beef Steak Rolls, page 34

Prepare a good dressing, such as you like for turkey or duck; take a round steak, pound it lightly, spread the dressing over it and sprinkle with a little salt, pepper and a few bits of butter. Lap over the ends, roll the steak up tightly and tie closely. Spread two spoonfuls of butter over the steak after rolling up, then wash with a well beaten egg. Put water in the bake pan, lay in the steak so as not to touch the water and bake as you would a duck, basting often. Bake an hour. When done make a brown gravy and send to the table hot.

Chicken Larded and Roasted, page 46

After preparing chicken to cook place in a frying or baking pan, put a table-spoonful of butter and a half teaspoonful of salt in the pan, place in a quick oven and baste every ten minutes. Roast fifteen minutes to every pound if the chicken is young. Serve with brown sauce.

Stewed Oysters in Milk or Cream, page 60

Drain the liquor from two quarts of oysters, mix with it a small teacupful of hot water add a little salt and pepper and set it over the fire in a sauce pan. Let it boil, put in the oysters and let them come to boiling heat, then add 2 spoonfuls of butter. When this is melted and well stirred, put in one pint of boiling milk, then remove the saucepan from the fire, serve with oyster or cream crackers. Serve while hot. If thickening preferred, stir in a little four or cracker crumbs.

Fried Oysters, Fresh, page 60

Take the oysters from their liquor into a thickly folded napkin to dry them. Make hot an ounce each of butter and lard in a thick bottomed frying pan. Season the oysters with pepper and salt, then dip each one into egg and roll in cracker crumbs that have been rolled fine, until it will take no more. Place them in the hot grease and fry them to a delicate brown, turn and brown on the other side and serve hot. Some prefer to roll oysters in flour, and others in corn meal, but they are more crisp with egg and cracker crumbs.

Potato Balls Fried, page 66

Work into a cupful of cold mashed potatoes a teaspoonful of melted butter. When the mixture is white and light, add the beaten yolk of one egg and season to taste. Make into balls flouring the hands, roll thickly in flour and fry in plenty of nice hot drippings. When browned nicely on both sides; place on a hot dish, and serve at once.

Potato Salad, page 84

To a small dish of cold potatoes take two onions, slice all together and then chop well; take 1/3 of a cup of good vinegar, pour into a table-spoonful of hot drippings, pour over the potatoes and onions, mix well together. Salt to tatse {sic} and they are ready for use.

Mince Meat Without Meat, page 101

One cupful of cold water, 1/2 a cupful of molasses, 1/2 a cupful of brown sugar, 1/2 a cupful of cider vinegar, 2/3 of a cupful of melted butter, 1 cupful of raisins seeded and chopped, 1 egg beaten light, 1/2 a cupful of cracker crumbs, a table-spoonful of cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and black pepper. Put the sauce pan on the fire with the water and raisins, let them cook a few minutes, then add the sugar and molasses, then the vinegar and other ingredients. Very good.

White Mountain, page 171

Cream together 3 cups of sugar and 1 of butter, making it very light; then add 1 cup of milk, beat the whites of 8 eggs very stiff and add half to the other ingredients; mix well into 4 cups of sifted flour 1 table-spoonful of baking powder; stir this into the cake, add flavoring, then the remaining beaten whites of eggs. Bake in layers like jelly cake. Make an icing for the filling using the whites of 4 eggs beaten to a very stiff froth with 2 cups of fine white sugar and the juice of half a lemon. Spread each layer of the cake thickly with this icing, placing one on another, then ice over the top and sides.

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

Spanish Buns, page 19

Two cups flour, 1/2 cup butter, 1 cup sweet milk, 1 cup sugar, yolks of 2 eggs, 1 teaspoonful cinnamon, 1 of allspice, 1 of nutmeg, 3 of baking powder. When baked, spread on the beaten whites of the 2 eggs and set in the oven to brown nicely.

Irish Potato Pie, page 117

Two cupfuls of mashed potatoes, 3 eggs, 1/2 cupful of butter, 2 cupfuls of sweet milk, 1 cupful of sugar, into which stir 1 table-spoonful of flour; 2 table-spoonfuls of melted butter. Flavor with nutmeg. Bake with one crust.

Hard time Pie, page 123

Thoroughly mix together 1/2 cupful of flour, and 3/4 cupful of sugar, rub into these 1 heaping table-spoonful of butter until no lumps are left, add 1 cupful of water, bake with one crust. This is quite palatable.

Sweet Pickled Beets, page 223

Boil the beets in a porcelain kettle until they can be pierce with a fork; when cool slice them, boil equal parts of vinegar and sugar with 1/2 teaspoonful of cloves and cinnamon tied in a small cloth, pour this boiling hot over the beets.

1000 lbs. of Meat, page 268

Ten quarts of salt, 4 pounds dark brown sugar, 1 pound black pepper, 1 pound salt-peter, 2 ounces red pepper. Dissolve the salt-peter in 2 quarts of milk warm water, mix all together and rub thoroughly soon as cnt {sic} up. In 3 or 4 hours rub again thoroughly, then let it lay on boards 10 or 12 days where it can not freeze. Hang and smoke.

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