Sweet Pickled Peaches, page 224

Take 1/2 pick of peaches, 2 pounds of brown sugar, 1 ounce of stick cinnamon, 1 pint of vinegar. Boil sugar, vinegar, and cinnamon bark together twenty minutes. Put peaches in hot water for an instant and on taking them out rub the fur off with a coarse towel. Now stick four spice cloves in each peach. Then put them in the syrup and boil until tender. These will keep without sealing.

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

Vanilla Custard Pie, page 113

Yolks of 2 eggs, 1 cup sweet milk, 1 cup dark brown sugar, 1 table-spoonful corn starch, 1 teaspoonful vanilla. Bake until crust is a light brown, then cover with a soft icing and place in oven until icing is a light brown.

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