Cucumber Pickles, page 218

To pickle cucumbers, make a brine strong enough to bear up an egg. Put the cucumbers in the brine and when soaked in that ready for vinegar, put in a 1/2 dozen grape leaves to the gallon of pickles, pour hot vinegar on same until covered. This makes brash pickles. Season to suit taste.

Beet Pickles, page 223

Cook and slice beets, put 1 teacup of sugar in 1/2 gallon of vinegar and bring it to a boil and pour over beets. Season to suit taste.

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

Suet Pudding, page 127

One cupful molasses, 1 cupful suet, 1 cupful raisins, 1 cupful currants, 1 cupful sour milk, 1 teaspoonful soda, 1 teaspoonful cinnamon, a little salt, 3 cupfuls flour, steam 3 hours.

Sponge Cake, page 163

Three eggs, beat 2 minutes, 1 1/2 cups sugar, beat well, half cup cold water, 2 cups flour, half teaspoonful soda, 1 teaspoonful cream tartar, pinch of salt; flavor. Bake 30 minutes.

Chocolate Cookies, page 194

One and half cups of molasses, 2/3 cup sugar, 2 eggs, 9 table-spoonfuls melted butter, half cake baker's chocolate, 1 small table-spoonful soda, 6 small table-spoonfuls water. Melt the chocolate, flavor with vanilla and frost.

Tomato Sauce, page 229

Skin and slice 1 peck of ripe tomatoes, chop 4 onions, put all in an earthen dish and stir in 1/2 pint of salt, let stand 24 hours, drain; add 2 quarts of vinegar, 1/2 table-spoonful of mustard, 1/4 pound of white mustard seed, 1 teaspoonful of red pepper, 1 cup of sugar. Cook slowly until the onions are clear.

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