Corn Bread, page 15

One egg, 1 pint of butter-milk, 1 teaspoonful salt, 1 teaspoonful soda, 1 large spoonful of lard, and enough meal to make a good batter.

Bread Pudding, page 131

Two eggs, half cup of sugar, 1 quart of sweet milk, 1 quart of cold bread crumbs, lump of butter the size of an egg. Flavor with nutmeg. To be eaten with warm sauce, or cream and sugar.

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

Dried Apple Pie, page 122

Wash the apples thoroughly and put them in boiling water and cook until tender. Mash well, add sugar to taste. The amount will depend upon the apples. Spread a thin layer of the apples on a shallow pie plate, previously lined with crust, cover with a crust, press the crusts together near the edge and bake quickly. Flavor to suit the taste.

Hominy, without Lye, page 251

Measure the number of quarts of corn to be cooked; soak over night in cold water, then put on to cook and add one table-spoonful of good baking soda for each quart of corn. Boil till the black eyes will wash out. Wash thoroughly in cold water, then cook until tender.

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