To Fry Fish, page 58

An iron spider is the best utensil for this purpose. The lard used for frying should be sweet and clean and free from salt. The lard should be just the right heat. If a small piece of bread thrown in fries a crisp, the lard is ready; if the bread burns it is too hot. As soon as the fish is done, take it out on a tray with a napkin over it to absorb the grease, or take it up in a dripping pan and set in oven until ready to serve, where the surplus grease will be drawn out and the fish kept warm.

Lemon Pie, page 107

One-half of a lemon, 1/2 cup sugar, 3 teaspoonfuls of corn starch, 3 eggs, and 1 cup of sweet milk. Use the yolks in the pies; beat the whites to a stiff froth; add 3 table-spoonfuls of sugar to each white and spread upon the top.

Peach Cobbler, page 124

Make a rich paste; roll out; line a deep square baking pan, and fill the pan with peeled peaches; sweeten to the taste; add a peice of butter the size of a walnut, and one table-spoonful of syrup; put on an upper crust and bake a half hour, or until done. Very good with or without cream.

Rice Pudding, page 129

Boil a half pint of rice, drain off the water, let the rice dry and cool; then mix with it 2 ounces of butter, 4 ounces of sugar, a quart of rich milk, and 1 table-spoonful of nutmeg and cinnamon. Beat 4 or 5 eggs very light and add to the mixture. Bake 1 hour in a deep dish. Eat when cold.

Foam Sauce, page 142

A half cup of white sugar, 1/4 of a cup of butter, 1 table-spoonful of corn starch; mix together and beat to a cream; set upon the stove, and add boiling water until it is of the right consistency. Use any preferred flavoring.

Pudding Sauce, page 142

Stir butter and sugar to a cream, with a little corn starch. Pour boiling water over, and flavor.

Boiled Apple Dumplings, page 143

Use tart, mellow apples, pared, remove the core and fill the place with sugar; then take 1 quart of flour, 3 teaspoonfuls of baking powder, and 1 tablepoonful (small) of shortening; mix soft with sweet milk or water, and roll it out; cut into squares of sufficient size to roll the apples in; put each dumpling into a piece of old white muslin and drop them into boiling water or set them on a plate and place in a steamer.

Sponge Cake, page 162

One cup of flour, 1 cup of sugar, 5 eggs; the eggs must be fresh; beat them, the whites and yolks together, until they are very stiff, (the success of the cake depends largely upon the stiffness of the eggs), add sugar gradually, and then the flour, stirring in lightly. Bake in a bread pan. This is very fine.

Whips, page 204

One pint of cream, 2/3 cup of sugar, and the whites of 2 or 3 eggs, according to the thickness of the cream. Beat cream and whites separately, then mix; flavor with vanilla and beat up together just before putting into glasses for the table.

Corn Starch Blanc-Mange, page 205

One pint of milk, 2 table-spoonfuls of corn starch and 1 even table-spoonful of sugar, mixed well in a little extra milk, butter the size of a hickory nut and a little salt. When the milk scalds stir in salt, butter and corn starch and let it boil three minutes, stirring all the time; then take it from the stove and flavor with vanilla; pour into mold previoulsy {sic} wet with cold water, and set away to cool. Serve with sugar and cream, flavored.

Crab Marmalade, page 239

After the juice is taken from the crab apples, add a quart of water to the pulp and rub it through a collander. To this add 1/2 pound of sugar to 1 pound of fruit, boil 20 minutes and can as other fruit.

Ice Cream, page 243

One gallon of milk, 6 eggs, 1 pound of sugar, or more, and 8 table-spoonfuls of corn starch. Boil the mil, add the corn starch and boil again, then the yolks of eggs, but do not boil (only cook) then strain it over the whites of eggs beaten to a stiff froth, and beat thoroughly; put in the remainder of the milk with the sugar dissolved in it, and when cold, the flavor. Beat frequently, during the process of freezing.

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