Apple Custard Pie, page 116

Peel apples ans stew until soft in just enough water to cook them and rub through a colander; beat 4 eggs, 1 cup of sugar, 1 table-spoonful of butter, 1 table-spoonful of corn starch dissolved in sweet milk; flavor to taste. This is sufficient for two pies. For the frosting take whites of 3 eggs, 1/2 cup of sugar, flavor with lemon. Dried apples may be substituted for green.

Caramel Cake, page 178

Two cups of white sugar, half cup of butter, 1 cup of sweet milk, whites of 5 eggs, 3 cups of flour, 2 teaspoonfuls of baking powder. Bake in jelly tins. Caramel frosting: One cup of brown sugar, half cup of sweet cream, 1 table-spoonful of butter; boil until it thickens; beat until nearly cold, spread between and on top of cake.

Canned Tomatoes, page 234

Scald and peel them as for other cooking; pour over them boiling water, but do not let them boil, put in cans and seal up.

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