Recipe from Mrs. J. C. Stone and L. Stone

Recipe from Mrs. J. C. Stone (Greenfield, MO); 1895.

Green Corn Pudding, page 139

Four eggs well beaten, 1 pint sweet milk, season to taste with butter, salt, and pepper. If field corn is used instead of sweet corn put in half cup of sugar. Cut the corn off the cob and scrape the cob; mix corn with milk and eggs until thick; then pour in a pan and bake a light brown.

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

Recipe from L. Stone (Greenfield, MO); 1895.

Oyster Salad, page 90

One pound can of oysters, 5 hard-boiled eggs, 10 crackers rolled fine, 1 table-spoonful butter, 1 cup of vinegar, 1 teaspoonful of mustard, 1 table-spoonful of sugar, salt and pepper to taste. Chop oysters and eggs, then mix all well together.

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