Quail Pie, page 51

Take six dressed quails, split open in the back, line a bake pan with pie dough, then put in the quails, butter the size of an egg, 1 teaspoonful of black pepper, 1 quart of boiling water, 1 teaspoonful of salt; put top crust on and bake in a moderate oven.

Green Tomato Pickles, page 220

Take 2 gallons of green tomatoes, sliced thin, sprinkle with salt, let stand over night, then drain through a sieve; take 1 gallon of vinegar, add 1 1/2 ounces of stick cinnamon, 1 table-spoonful of cloves, 1 teaspoonful of black pepper, 2 teacups of dark brown sugar; bring to a boil, then add the tomatoes and let simmer ten minutes and take them up.

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

Browned Crackers, page 22

Take soda crackers, spread with butter, about 1/4 level teaspoonful to each cracker, put into a pan and brown in the oven. A delicious relish for tea.

Fruit Sandwiches, page 22

Spread thin slices of bread with figs stewed soft, and sprinkle with a "peanut meal" made of roasted peanuts pounded and rubbed through a sieve. Add upper slice of bread to complete sandwich.

Transparent Pie, page 118

For two pies. Take the yolks of 4 eggs, beaten to a froth, add 2 cupfuls of white sugar, butter the size of a very small egg, 2 teaspoonfuls of corn starch; beat well and flavor to taste. Bake in one crust. When done add the whites of the egg beaten to a stiff froth, brown in a moderate oven.

Oatmeal Cookies, page 195

Beat 1 egg until light, add 1/4 cup each of sugar, cream and milk. Mix thoroughly 2 cups of flour, half cup fine oatmeal, 2 teaspoonfuls of baking powder and 1 teaspoonful salt, and add to the first mixture. Toss onto a floured board, roll thin, cut in shape and bake in a moderate oven.

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