Chicken Pie, page 44

Cut up two frying size chickens and salt them. Take biscuit dough, roll thinly and cut in lengthwise strips, placing a layer of the strips in the bottom of a buttered roasting or dripping pan, and then a layer of the chiken well buttered and peppered, and so on until the chicken is used, having the last layer strips of dough. Cover the whole with boiling water and lay on the top crust thin slices of fat pork or bacon (remove these when brown, which leaves a brittle crust). Bake in a moderate oven 1 1/4 hours.

For Canning Pickles, page 223

Place in a jar 1 gallon of cucumbers, throw on them a handful of salt, then cover them with boiling water, let stand half an hour, take them from this water and place in your glass jars; heat your vinegar, and to every quart of vinegar add one table-spoonful of sugar; when the vinegar comes to a boil, pour over the pickles and seal while hot; temper the jars by pouring hot water in them (and out, of course), before putting in the pickles.

Sugar Syrup, page 250

To 4 cups of cold water add 3 cups of sugar and 1/2 cup of vinegar; skim it when it comes to a boil, and boil slowly without stirring for 40 or 50 minutes, or until thick enough in a nice tin or porcelain vessel.

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

Cheese Straws, page 23

One pint sifted flour, rub into it a large table-spoonful of butter, a teaspoonful of baking powder, pinch of red pepper, and also of mustard, a table-spoonful salt, 1 pint grated cheese, sufficient water to make a paste like pie crust; roll out, cut in neat strips 3/4 of an inch wide, and 7 or 8 inches long. Bake in a quick oven until a nice light brown.

Chicken Salad, page 86

One large chicken, 1/4 as much cabbage, lettuce or celery, 3 hard boiled eggs; whites chopped with meat, and yolks pulverized with a fork. Dressing: Two raw eggs, 1 teaspoonful of mixed mustard, one teaspoonful of white pepper, salt to taste, 2 table-spoonfuls of butter or 4 table-spoonfuls of rich gravy, where chicken has been boiled, 2 table-spoonfuls sugar; mix these all well together, and let heat slowly, stirring all the time, and lastly as it begins to heat, add a teacupful of vinegar, taking care to add but little at a time until it is of the consistency of cream. Then pour the dressing over the chicken, etc., and it is ready for use.

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

Lemon Pie, page 108

Bruise the lemon until soft; take the juice of the lemon and the lemon cut up fine, 1 cupful sugar, 1 egg, 1 table-spoonful flour; stir egg, sugar and flour together; 1 cup of cold water. Bake with two crusts.

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

Muffins, page 21

One cup of milk, 2 cups of flour, 1 egg, 2 teaspoonfuls of baking powder, 3 teaspoonfuls of sugar, butter half the size of an egg.

Banana Cake, page 179

Two cups of white sugar, whites of 4 eggs, half cup of butter, 1 cup of milk, 3 and a half cups of four, 2 teaspoonfuls of baking powder. Filling: Half pint whipped cream and sweetened, slice the bananas and lay between.

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

Ginger Cakes, page 199

One pint of molasses, half pint of sour milk, 2 teaspoonfuls of soda, half a pound of lard, 1 egg, 1 table-spoonful of ground ginger, a little salt, flour enough to make dough stiff, roll out half an inch thick, cut in squares; bake in moderately hot oven.

Good Liniment, page 257

One gill of turpentine, 1 gill strong apple vinegar, 1 gill table-salt, 1 egg; put all into a bottle shake well; and it is ready for use.

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