Jelly Sauce, page 144

One half cup of currant jelly, beaten to a smooth batter, 1 table-spoonful of melted butter, 2 table-spoonfuls of powdered sugar, 1/2 nutmeg, 1/2 cup of boiling water, beat thoroughly. A little lemon juice may be added if liked. Serve hot.

Ripe Tomato Catsup (Sour), page 227

One gallon rip tomatoes, 2 table-spoonfuls salt, 4 tablespoonfuls black pepper, 4 table-spoonfuls yellow mustard, 1/2 table-spoonful each of cloves and pepper, pint vinegar, stewed currants and sugar until quite thick; add other ingredients and bottle for use.

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

Macaroons or Kisses, page 247

The whites of 3 eggs well beaten, (stiff as is possible); add 1 cup of sugar, stirring as it is added slowly, then add 1 cup of walnuts in the same manner. Drop in pans a teaspoonful at one place never letting them touch each other or there is danger of them running together. Be very careful about baking. Have the oven nearly cold and just let them dry out. It will take about an hour for them to get brown, if the oven is in the proper condition. The baking is the difficult part. As a rule, many have the oven too hot.

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

Lemon Jelly Cake, page 182

Two cups of supar {sic}, 1 cug {sic} butter, 3 cugs {sic} flour, half cup sweet milk, whites of 3 eggs, 2 teaspoonfuls of baking powder. Lemon jelly for cake: Grated yellow rind and juice of 2 lemons, 1 cup sugar, half cup butter, yolks of 3 eggs; mix thoroughly and cook until thick, stirring constantly to make it smooth.

Orange Float, page 206

One quart of water, the juice and pulp of 2 lemons, 1 coffee-cup of sugar; when boiling add four table-spoonfuls of corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of 3 eggs. Sweeten and add a few drops of vanilla.

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

Beef or Pork Roast, page 32

Take a two pound roast, put in a kettle with enough water to cover. When it boils skim it well, salt and pepper; boil briskly till the water is low, and simmer and turn often for half an hour, keeping covered closely. Then take out, add a little water and thicken the gravy. You will have a delicious roast and good brown gravy.

Potted Ham Sandwiches, page 36

Take the ham out of the cans, mix a third as much butter, and a little vinegar with the ham and spread between thin slices of buttered bread.

Pressed Chicken, page 48

Cut up the chicken and place in a kettle with a tight cover so as to retain the steam; put about 2 tea-cupfuls of water over the chicken, salt and pepper, and let it cook till very tender. Take the bone and gristle out, chop fine, season to taste, put in a dish and pour the remnant of the juice in which it was cooked over it. This will jell when cold and be sliced off or set on the table in shape. Is very nice for tea or lunch. It is also nice for sandwiches: Pare the crust from thin slices of fresh bread, butter and put slices of pressed chicken between. Be sure and not cook chicken in too much water, it will not jell if too weak.

To Fry Spring Chicken, Page 50

Wash and cut a young chicken, drain, salt and pepper, dredge in flour; have in a frying pan plenty of good sweet lard boiling hot, lay chicken in and fry brown on both sides. It is better to serve hot.

Deviled Eggs, page 55

Boil hard the eggs. Cut half in two, take the yolks out. Mash fine, season with butter, mustard, salt, pepper and a little vinegar, mix all together well and place back making the eggs whole again. They are very nice for picnics.

Egg Sandwiches, page 56

Ten hard boiled eggs chopped very fine; 3 tablespoons of butter, mustard, salt and pepper to taste. Mix all together and spread between thin slices of buttered bread.

Milk Icing, page 190

Five table-spoonfuls of milk, 1 cup of sugar, boil five minutes; beat hard until cool enough to spread on cake or between cake.

Ginger Snaps, page 200

Two cups of molasses, 1 cup of brown sugar, 2 cups of lard, 5 eggs, 2 heaping table-spoonfuls of ginger, 2 teaspoonfuls of soda, just enough water to dissolve the soda; roll thin and bake quickly.

Green Tomato Sweet Pickle, page 219

One peck green tomatoes, sliced the day before, salt through; in morning strain off the liquor; 6 good sized onions, sliced rather coarsely; put in jar in layers, sprinkle each layer with the following spices: 2 red peppers, table-spoonful of cinnamon, 1 of cloves, 1 of mustard seed, 1 of celery seed, 1 cup of brown sugar, 3 pints of vinegar; boil till tender.

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

Chicken Salad, page 85-86

Boil a chicken until very tender, when entirely cold remove the skin and fat, cut the meat into small bits, then cut the white parts of stalks of celery into pieces of similar size, until you have as much celery as meat; mix the chicken and celery together. Dressing: Heat nine table-spoonfuls of vinegar, melt a piece of butter about the size of a walnut, three well beaten eggs, the juice of one lemon, mustard, pepper and salt to taste. Mix the ingredients, and put in a double boiler, stirring constantly until it thickens. When cold pour it over the chicken and celery. If you cannot get celery use cabbage instead, and put celery seed in the dressing, but it is much better with celery.

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

Vegetable Soup, page 27

Boil beef until tender in one-half gallon of water, scrape one large turnip, two large potatoes, three onions, two table-spoonfuls of flaked hominy; season with pepper and salt.

Dried Apple Custard, page 207

One cup of dried apples, chopped very fine, one cup of cream, half cup sugar, two eggs; beat all together, flavor with spice or nutmeg, bake slow until very done.

Beef Tea, page 254

One pound of fresh steak put in a glass jar, screw the top on without the rubber, put in a pot of cold water and boil till meat is tender; then add 1/2 cup of new cream; pepper and salt to taste.

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