Jam Pudding, page 136

One cup flour, 1 cup jam, 1 cup sugar, 3/4 cup butter, 1 cup butter-milk, 1 teaspoonful soda, yolks of 3 eggs; bake 1 hour in a moderate oven. When done use the whites of 3 eggs well beaten, spread on top and brown. Serve with hard sauce.

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

Pickled Chicken, page 51

Boil four chickens till meat is tender enough to fall from bones. Put meat in a stone jar and pour over it 3 pints cold vinegar and 1 1/2 pints of the water in which the chickens were cooked. Add spice if preferred, and in two days it will be ready for use.

Oyster Salad, page 90

One can cove oysters, 8 rolled crackers, 6 hard-boiled eggs, 2/3 of a pint bottled celery sauce, salt to taste, 1/2 teaspoonful prepared mustard, 1 table-spoonful vinegar, or more if you like.

Snow Cake, page 157

Whites of 10 eggs beaten to a stiff froth, sift lightly on this one and a half cup fine white or pulverized sugar, stir well, and add 1 cup flour mixed with 1 teaspoonful cream tartar; flavor with lemon or vanilla as you like. Do not grease pan.

Egg Lemonade, page 242

Two fresh eggs, beat whites and yolks separately until as light as possible; to 1/2 pint boiling water add the juice of 2 large lemons and 1/2 cup of sugar; stir until it is dissolved and add quickly, 1 pint ice proken very fine; mix the whites and yolks of eggs thoroughly in one vessel, raise the lemonade well above, then pour in, turn quickly into another pitcher, and back again into the first; when well mixed serve at once. This makes a delicious drink.

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