Slaw, page 70

One-half cup of sour cream, half cup of vinegar, 1 egg; beat egg well, then add cream and vinegar and cook until it thickens. Chop cabbage very fine, and season with salt, pepper, a little mustard and sugar. Mix all together.

Almond Cake, page 185

Two cups sugar, 3 1/2 cups of flour, 1 cup of sweet milk, 1 cup of butter, 1 teaspoonful vanilla, whites of 9 eggs. Cream: Half pint sweet cream, yolks of 3 eggs, 1 tablespoonful of pulverized sugar, 1 teaspoonful corn starch; dissolve starch smoothly with a little milk; beat yolks and sugar together, with this boil the cream and stir the ingredients in as for any cream cake filling only make a little thicker, blanch and chop fine 1/2 pound of almonds and stir in the cream. Put together while icing is soft; stick in 1/2 pound of almonds split in two.

Ice Cream, page 243

One quart of cream, 3 eggs, 1 small cup of sugar. Flavoring. Scald the cream, beat the yolks till thick and creamy; add the sugar and beat again. Beat whites stiff and beat them well into the yolks, pour the cream into the egg and when mixed turn back into the double boiler and cook like boiled custard; stir constantly until the foam disappears and the custard has thickened enough to coat a spoon. Strain at once and when cold add the flavoring and freeze.

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