Early Pickles, page 223

Take tender stalks of poke and scald them, strip the skin off and put them in good vinegar, and you have a delicious substitute for the best of pickles.

To Clean a Zinc-lined Sink, page 251

First rub well with coal oil, using a cloth or paper; after which wash with soap and hot water.

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

Potato Soup, page 28

Two large potatoes and 2 small onions cut thin, 2 quarts of water, butter salt, and pepper. Cook until the potatoes are done.

Tomato Soup, page 28

Three quarts of water, 1 quart of tomatoes. Boil thoroughly or simmer 1 hour, then add 1 pint of milk, dissolve 1 teaspoonful soda in the milk and pour in the soup while boiling. Season with butter, pepper and salt.

Filling for Cake, page 192

One cup of raisins seeded and chopped, 1 cup of sugar, 1 lemon, grated rind and juice, 2/3 cup of water.

Cucumber Pickles, page 217

Put 1 gallon of vinegar in a 3 or 4 gallon jar with 1 teacup of salt and 1 table-spoon even full of alum. As the pickles are gathered pour boiling water on to cover and let them stand over night; let them drain in the morning for half an hour then put in the jar of vinegar and salt and when the pickles fill the jar take out and scald the vinegar, salt and alum all together, put some whole allspice in, put the pickles in a jar and pour the liquid on hot; put pieces of horse-radish roots on the top and they are done. If mould gathers while you are filling the jars skim it off, it will do no harm.

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

Salad Dressing, page 93

Yolks of 3 eggs, a heaping teaspoonful of mustard, liberal teaspoonful of sugar, 1 cup of salad oil, and 3/4 of cup of vinegar filled up with boiling water, a little read and black pepper, a scant teaspoonful of salt. Beat the mustard, sugar, pepper and salt thoroughly into the eggs, add the vinegar, and when all are thoroughly mixed set in hot water and stir until it thickens to the consistency of cream. I have kept this dressing for three months, and find it very nice to have in the house. For cold meats it is lovely.

Dorcas Cake, page 186

One cup of sugar, half cup of butter, whites of 3 eggs well beaten, half cup of sweet milk, 2 cups of flour, 2 teaspoonfuls of baking powder, flavor with almond. Bake in 2 layers. For frosting use yolks of 3 eggs, 1 cup of powdered sugar, and 1 teaspoonful of extract of vanilla. Beat 15 minutes. Spread between layers and on top. This is a very nice cake. Try it.

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

Fried Cakes, page 272

One cup of cream, 2 cups buttermilk, 1 1/2 cups sugar, 1 teaspoon soda, salt cinnamon or nutmeg to taste. Fry in very hot lard, roll in powdered sugar while hot.

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