Quick Sally Lunn, page 20

One cup sugar, 1/2 cup butter, stir well together and then add 1 or 2 eggs; put in one good pint of sweet milk, and sufficient flour to make a batter about as stiff as cake; put in 3 teaspoonfuls of baking powder. Bake and eat hot with butter, for tea or breakfast.

Asparagus on Toast, page 75

Tie the bunch of asparagus up with soft string, having trimmed it carefully; cook about 25 minutes in salted boiling water. Have ready some slices of crustless toast, dip each piece in the asparagus liquor, butter well while hot and lay on a heated dish. Drain the asparagus and arrange upon the toast; pepper, salt and butter generously.

Tapioca Pudding, page 130

Cover 3 table-spoonfuls tapioca with water, stand over night; add 1 quart milk, a small piece of butter, a little salt, and boil. Beat the yolks of 3 eggs with a cup of sugar and boil the whole to a very thick custard. Flavor with vanilla. When cold cover with whites of eggs beaten.

Foaming Sauce, page 141

Beat the whites of 3 eggs to a stiff froth; melt a teacup of sugar in a little water, let it boil; stir in 1 glass of wine and then the whites of 3 eggs; serve at once.

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