Brown or Graham Bread, page 14

One and half cups of sour milk, 2/3 cup corn-meal, 1 teaspoonful salt, 1/2 teaspoonful soda, Graham flour to make a little stiffer than batter cake. Steam two hours in a two quart basin and bake one hour in slow oven. Add a little sugar if desired.

Pop-Overs, page 19

One teacup milk, 2 teacups flour, 2 teaspoonfuls baking powder, butter size of a walnut (melted) 2 eggs, 1 table-spoonful of sugar, salt.

Roast Turkey with Oyster Dressing, page 41

Dress and rub turkey thoroughly inside and out with salt and pepper, steam two hours or until it beings to grow tender, lifting the cover occasionally and sprinkling lightly with salt. Then take out, loosen the legs, and rub the insides again with salt and pepper, and stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on boiling water, draining off immediately and covering closely; crumble the bread fine, add half a pound melted butter, or more if to be very rich, and a teaspoonful each of salt and pepper, or enough to season rather highly; Drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread crumbs, adding the soaked crusts and one or two eggs; mix all thoroughly with the hands, and if rather dry, moisten with a little sweet milk; lastly, add to oysters, being careful not to break them; or first put in a spoonful of dressing, and then three or four oysters, and so on until the turkey is filled; stuff the breast first. Flour a cloth and place over the openings, tying it down with a twine; spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well heated oven, add half a pint hot water, and roast two hours, basting often with a little water, butter, salt and pepper, kept in a tin for this purpose on the back of the stove. Turn until nicely browned on all sides, and about half an hour before it is done, baste with butter and dredge with a little flour--this will give it a frothy appearance. When you dish the turkey if there is much fat in the pan, pour off most of it, and add the chopped giblets previously cooked until tender, and the water in which they were cooked, and stewed down to about one pint; place one or two heaping table-spoonfuls flour (it is better to have half of it browned) in a pint bowl, mix smooth with a little cream, fill up bowl with cream or rich milk and add to the gravy in the pan; boil several minutes, stirring constantly, and pour into the gravy tureen. A turkey steamed in this way does not look so well on the table, but is very tender and palatable. It is an excellent way to cook a large turkey.

Chocolate Caramels, page 247

White of 1 egg, as much water as egg, mix pulverized sugar with it until stiff; roll it, cut in squares and drop in melted chocolate.

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