Baked Fish, page58

AFter it is nicely dressed, put in a dripping pan, in not too hot an oven. After baking an hour and basting often with butter and water heated together, if a fork will penetrate it easily, it is done. It must be quite brown. Make the gravy in the pan, add a little boiling water, stir in a tablespoonful of Worchester sauce and thicken with brown flour previously wet with cold water. Boil up once and put in boat.

Fresh Oyster Soup, page 60

Strain all the liquor from the oysters. Add one quart of rich milk, and when at boiling point add the oysters and cook until they "ruffle." Then stir in 3 tablespoonfuls of butter, celery, salt and pepper to taste. Cook one minute to serve.

Asparagus, page 75

Scrape the ends of the asparagus lightly, but clean. Cut them in pieces about the size of green peas and throw them in cold water a few minutes. After boiling in clear water 15 or 20 minutes drain off and add more boiling water. When soft add 2 table-spoonfuls butter, salt and pepper to taste. Thicken just a little with flour wet with water, boil 5 minutes and serve. Excellent.

Spinach, page 78

Spinach requires close examination as it is gritty. After washing in several waters, drain and put it in boiling water. It must be cooked so as to retain its bright green color, therefore do not cover the vessel while it is cooking. Remove the scum. When it is very tender take it up, drain and squeeze it well. Chop fine and put in a sauce pan with large piece of butter, pepper and salt. Stew five minutes, stir until dry. Take up, shape into a mound, slice hard boiled eggs and lay around.

Pine-apple Pie, page 120

Grate a pine-apple and add its weight in sugar; take half its weight in butter, and a cupful of cream, 5 eggs; beat the yolks very light, and the butter to a froth, then add them and heat together; then add the cream, the grated pine-apple, and the whites of the eggs beaten to a froth. Bake with an under crust. Eat cold. Canned pine-apples will do as well if you get them put up in large slices. Delicious.

White Cake, page 154

Whites of 4 eggs, 1 cup of white sugar, 1/2 cup butter, 1/2 cup of sweet milk, 2 teaspoonfuls baking powder, 1 teaspoonful of vanilla or lemon, and 2 1/2 cups sifted flour. Frosting: After whisking till stiff the whites of three eggs, add gradually 5 heaping table-spoonfuls of sugar, lemon or vanilla flavoring.

Boiled Custard, page 208

Beat the yolks of 8 or 9 eggs, very light; mix gradually with a quart of sweet milk, and a 1/2 cup of sugar; boil in a dish set into another of boiling water; add flavoring. As soon as it reaches the boiling point, remove or it will curdle and become lumpy. Whip the whites of 2 eggs, adding 2 heaping table-spoonfuls of powdered sugar. When the custard is cold, heap this on top. Set on ice till wanted. If served in cups put a strawberry or a bit of red jelly.

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