Corn Pone, page 16

Mix 1 quart of corn-meal with hot water into a soft dough, adding a teaspoonful of salt, and a little melted lard. Shape with hands into cakes and bake in a well greased pan and in a very hot oven.

Green Pea Soup, page 29

Cover a quart of green peas with hot water and boil until they mash easily. Mash and add a pint of water. Cook 2 table-spoonfuls of butter and 1 of flour until smooth, but not brown, add to peas, and ten {sic} a cupful of cream and 1 of milk, and season. Let boil up once, then it is ready for the table.

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

Fried Potatoes, page 67

A nice way to fry potatoes, is to dip then in egg, and then dip in bread crumbs, and fry until brown.

Strawberry Pie, page 123

Into a rich deep under crust that has been baked, put strawberries sufficient to fill, and cover with sugar. Make a meringue of the whites of 2 eggs, and a table-spoonful of powdered sugar, cover the pie with it and brown.

Egg Sauce, page 141

The whites of 2 eggs, beaten stiff; 1 1/2 cups of sugar, 4 table-spoonfuls of milk or cream. A pint of berries mashed and beaten in makes a delicious addition.

Yellow Cake, page 161

One teacup sugar, with half the quantity of butter; add the yolks of four eggs well beaten, half teacup of milk, and two and one-half teacups of sifted flour with 2 teaspoonfuls of baking powder. Flavor with vanilla.

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

Cookies, page 194

One and a half cups of granulated sugar, 1 cup of sour milk, 1 teaspoonful soda, 1 egg, 2/3 cup of butter, and flavor. Work it well together and foll. Bake in a hot oven.

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