Salmon Salad, page 88

Pour the oil from one pound can of salmon. From the salmon remove all bones and skin and mince fine with fork; into this mix 1 cup of cracker crumbs rolled fine, 1 cup of cabbage or celery, and 1 cup of pickles chopped fine; salt and pepper to taste. Pour over this a dressing made with 1 cup of vinegar, 1 table-spoonful of made mustard, 2 of sugar, 2 of butter and the salmon oil. When this comes to a boil add the yolks of 2 well-beaten eggs, stirring briskly until they are cooked. Garnish salad with lemon.

Dressing for Lettuce or Cabbage, page 93

Two table-spoonfuls of white sugar, 2/3 of a table-spoonful of made mustard, one teaspoonful of salt, one-third of a teaspoonful of pepper, butter the size of a black walnut. Mix well together using as much vinegar as is needed for the materials used. Put all together on the stove and let it come to a boil, then add one or two well beaten eggs stirring briskly until they are cooked. When cool pour over the cabbage or lettuce, which must be chopped fine and into which must be crumbled the yolks of one or two hard boiled eggs.

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

Boston Brown Bread, page 259

Two cups meal, 1 cup flour, 1 cup sweet milk, 1 cup sorghum, 1 egg, a pinch of salt, 1 heaping teaspoonful soda; steam four hours.

Fruit Salad, page 270

To one box of strawberry jello dissolved with 1 pint of boiling water add one cup of sugar and let cool, stir into this 2 bananas cut fine, 5 cents worth of figs cut fine, 1 small can of sliced pineapple also cut fine, 10 English walnuts. Any kind of fruit that is liked may be added.

Suet Pudding, page 278

One cup molasses with 1 teaspoonful of soda, 1 cup chopped suet, 1 cup sweet milk, 1 cup currants, 1 cup raisins, 3 1/2 cups flour, 1 teaspoonful each of cinnamon, cloves and ginger, 10 cents worth of English walnuts. Steam three hours.

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