Cream Pie, page 110.

One pint of cream, 1 egg, 1 spoonful corn starch, sugar and spice to taste. Bake in one crust.

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

Canned Corn, page 233

Dissolve one ounce of tartar acid in half teacup water and take 1 table-spoonful to 2 quarts of sweet corn, and while boiling hot fill the cans. When used, turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper an salt.

Apple Preserves, page 235

Peel and weigh 10 pounds of apples; stew them in a pan with 1 pint of water; when they are quite tender put in 8 pounds of pounded sugar, 2 ounces of ground ginger, the juice and grated rind of four or five lemons. Let it boil half an hour or more stirring it all the time; then put it in small jars.

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