Graham Gems, page 20

One cup of Graham flour to every cup of milk, sufficient quantity of soda and salt, add 1 teaspoonful sugar to every cup of milk and bake in gem pans.

Graham Pudding, page 135

Soften cold graham bread in milk, salt lightly, and spread thin layers in a pan, cover with fruit and add again thin layer of softened bread. Serve with dip.

Raisin Pudding, page 136

Mix thin gruel of Graham flour, stir in raisins and cool. Serve with dip.

Canned Cucumber Pickles, page 218

Select tolerable small cucumbers, soak over night in salt water. Make three parts vinegar to one part water, sweeten to taste, add cloves, cinnamon or spices; heat the fluid and pour over pickles and can.

Sliced Tomato Catsup, page 227

One gallon of green tomatoes, slice the night before making, 2 pounds of sugar, 2 quarts of vinegar, 1 dozen large onions, 2 table-spoonfuls mustard, 1 table-spoonful black pepper; cook tender, stirring often, then can.

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