Cabbage Salad, page 91

One quart finely chopped cabbage, 2/3 cup sour cream, 2 well beaten eggs, season to taste with salt, pepper, mustard, celery and vinegar. This is very fine.

Honey Cake, page 167

One cup of sugar, 1 cup of rich sour cream, 1 egg, 2 cups of flour, 1 heaping teaspoonful baking powder. To be eaten warm.

Rock Cream, page 207

Steam 1 cup of rice in new milk until tender, sweeter with white sugar and heap on a dish, lay over it small slices of jelly or any preserved fruit, beat the whites of four eggs to a froth with a little white sugar and flavor with vanilla, add 1 table-spoonful of rich sweet cream and lay over the rice with a spoon, giving it the form of a rock of snow. It is both ornamental and delicious.

Spiced Peaches, page 224

Take nine pounds of good ripe peaches, rub them with a coarse towel and halve them. Put four pounds of sugar, and a pint of good vinegar, with cloves, cinnamon and mace. When the syrup is formed, throw in the peaches, a few at a time, so as to keep them whole as possible. When clear take them out, boil the syrup until quite rich, and then pour over the peaches.

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