Hominy Pudding, page 131

Two-thirds of a cup of hominy, 1 1/2 pints of milk, 2 eggs, 1 table-spoonful of butter, 1 teaspoonful of extract of lemon, 1 cup of sugar. Boil the hominy in milk one hour, then pour it on the eggs, extract and sugar beaten together; add the butter, pour in buttered pudding dish and bake in a hot oven for 20 minutes.

Custard Sauce, page 208

One cup of sugar, two beaten eggs, one pint of milk; heat the milk to boiling, add by degrees the beaten eggs and sugar, put in the flavoring and set within a pan of boiling water, stir until it begins to thicken, then take it off and stir in the brandy or wine gradually and set until wanted within a pan of water.

Preserved Green Tomatoes, page 237

Take 1 peck of green tomatoes; slice in 6 fresh lemons without removing the skins but taking out the seeds, put to this quantity 6 pounds of sugar, (white), and boil until transparent and the syrup thick; ginger root may be added if liked.

Fruit Cream, page 245

Make a rich boiled custard; flavor with wine and vanilla; pour into a freezer, when half frozen add pounded almonds chopped citron, brandy, and peaches, or chopped raisins; have the freezer half full of custard and fill it with the fruit. Mix well and freeze again.

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