Cream Pie, page 110

For two pies. The yolks of five eggs, 1 pint of granulated sugar, 1 pint of cream or rich milk, lump of butter size of a small hen egg, 2 heaping table-spoonfuls of flour, flavor with vanilla or nutmeg. Make frosting of the whites of the eggs for the top.

Green Tomato Pie, page 119

For two pies. Take 7 or 8 medium sized tomatoes, slice thin. Put pastry in the pan, put in a layer of tomatoes and then 2 table-spoonfuls of good vinegar, a lump of butter the size of an egg, a little flour, and flavor with nutmeg; cover with pastry, bake in oven not too hot.

Caramel Cake, page 177

Whites of 9 eggs beaten well, 2 cups of granulated sugar, 1 cup of butter, 2/3 cup of sweet milk, 1 quart of flour, 2 teaspoonfuls of baking powder sifted with the flour. Caramel filling: Three cups of brown sugar, or 2 cups of white, 1 cup of cream; flavor with any preferred flavoring, boil until thick.

Green Tomato Chopped Pickles, page 220

One gallon of green tomatoes, 1 quart of white onions, 1 quart of green peppers (chopped fine), 1/4 pound of Coleman’s mustard, 1/4 pound of white mustard seed, 1 ounce tumeric, 1 ounce of celery seed; add enough vinegar to cover; boil until it thickens.

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

Fine Bread-Never Fails, page 8

At noon, the day before baking, boil 4 large potatoes in a quart of water. Put the potatoes through the colander, add the hot water in which they were boiled, a teaspoonful ginger, table-spoonful sugar, and enough flour to thicken slightly. In the evening, add a pint of hot water; when you can bear a finger in it, add one teacup good yeast; beat thoroughly. The next morning open out your sifted flour in the center, put in 2 table-spoonfuls salt and 1 1/2 pints of lukewarm water; stir till thick, add yeast, knead well in bowl, and then work on board until it will not stick, adding but little flour at a time. Cover and set in a warm place to rise. When risen to double its original bulk, knead down and when light again, mold into well-greased pans, first turning the top of the loaves to grease it. When risen one-half, place in slow oven and gradually increase the heat until the bread begins to brown. Keep the heat at this point for an hour, or more according to the size of the loaves. When done, cover with damp cloth and thick table-cloth. A teacup of the yeast put into a cool place will keep sweet for three or four days.

Baked Corn, page 77

Cut tender corn from the cob; to each quart add one teaspoonful salt, a little pepper and a heaping teaspoonful of butter, fill to top of corn with new milk, and bake one half hour.

Baked Apple Dumplings, page 144

Roll well shortened biscuit dough to the size of a small pie pan, leaving it one quarter inch thick. On the center, place cooking apples, putting a small piece of butter, table-spoonful of sugar, and nutmeg over the fruit; pull up dough and pinch together. Place closely in baking pan, fill with boiling water to top of dumplings, and bake three quarters of an hour. Eat with cream, or any sauce.

Cookies, page 193

Two cups of sugar, 1 cup of milk, 1 cup of butter, (or a little less of lard), 2 heaping teaspoonfuls good baking powder, 3 eggs. Mix with a spoon and roll out as soft as possible to a little less than one-half inch thickness. Roll in granulated sugar before cutting out. Bake in hot oven.

Jumbles, page 195

One pint of sour cream, 3 eggs, 2 cups sugar, flavor to taste and add flour sufficient to roll out thin. Cut in rings and fry in lard not too hot. Use a pot for frying instead of a skillet.

Smothered Chicken, page 275

Cut up a large young chicken; salt and roll in flour, leaving all the latter on that will stick. Have a skillet with 1 1/2 table-spoons of lard and butter, equal parts, hot; place chicken in, dust with pepper and let it begin to fry. Fill the skillet with boiling water, cover closely and bake in oven one hour.

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

Vinegar Pie, page 113

One egg, 1 table-spoonful of flour, 1 teacupful sugar, beat all well together; add one table-spoonful sharp vinegar, 1 teacupful cold water, flavor with nutmeg. Bake with two crusts.

Gold Cake, page 162

One and one-half cups of sugar, 1 2/3 cups flour, sifted; 3 eggs, 3 table-spoonfuls sweet milk, 1 teaspoonful cream tartar, half teaspoonful of soda.

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

Lemon Pie, page 104

Take the grated rind of two lemons, 1 cup and a half of sugar, stir well together; 1 big table-spoonful of unsifted flour, or one small spoonful of corn starch. Beat yolks of 3 eggs, juice of 2 lemons, 1 cup of cold water, a table-spoonful of butter; put this in a dish or bowl then set in boiling water in a kettle over the fire; when done put in a ready baked pie crust and when a little brown take from the oven and put the beaten whites over the top; place in the oven to brown. {Name is spelled as "Mammie" on this recipe.}

Queen of Puddings, page 132

Take 1 quart of bread or cake crumbs, roll them fine; 1 pint of sweet milk, 1 cup of sugar, yolks of 3 well-beaten eggs, lump of butter the size of a walnut, 1 teaspoonful of lemon extract, then a half cup of raisins; shake them in flour and place around on the pudding. Bake in a moderate oven. When done beat the whites of the 3 eggs to a stiff froth with a little sugar and place over the top; return to the oven and slightly brown. {Name is spelled "Mamie" on this recipe.}

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

Pop-overs, page 19

One egg, 1 cup sweet milk, 1 heaping cup flour. Place cups in a bread pan and fill one-fourth full of the mixture, bake in a quick oven. Serve with the following sauce: One cup of milk, 1 table-spoonful of corn starch, 1 teaspoonful lemon extract. Cook in double boiler.

Roast Spare-Rib, page 38

Crack the bones in two places, roll and tie. Prepare dressing as for chicken and fill the opening with this and bake.

Stewed Chicken, page 50

After preparing chicken place in boiler and cook until tender with plenty of water. Remove chicken and make a smooth gravy. Lay diamond shaped pieces of toasted bread on a large platter and pour gravy over them. Serve with the chicken.

Jeopardy Fish, page 59

Cut pieces of cold boiled ham and warm in a spider with lard. Take one cup of bread cut in small pieces and brown with the meat. Put in a cup of sweet milk and when hot stir in three beaten eggs, salt and pepper to taste. Serve hot. Garnish the platter with sprays of parsley.

Bread Pudding, page 131

One quart of sweet milk, 3 eggs beaten and stirred in milk, half cup of sugar, 1 teaspoonful of lemon essence. Toast and butter pieces of bread and place on top of the mixture. Bake in a moderate oven.

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