Salt Rising Bread, page 10-11

The morning before baking, take 2 table-spoonfuls of corn-meal, scald with 4 table-spoonfuls of boiling milk. Set in a warm place to rise. If kept warm, this will be light by night. The next morning take 1 teacupful water, a pinch each of salt and soda, and the rising. Stir quite thick with flour, set in a dish of warm water until light; then sift what flour you think you will use in your bread pan, make a well in the middle. Allow a pint of water, or half milk is better, for each loaf. Add the light yeast and a table-spoonful of salt; stir thick with flour. When light, mix soft until smooth and put in pans; let rise and bake. It does not take as long to bake as yeast bread.

Escolloped Oysters, page 61

Take crushed crackers, not too fine, drain liquor from a quart of oysters, carefully removing all bits of shell. Butter a deep dish or pan and cover the dish with cracker crumbs, put in a layer of oysters, seasoned with salt and pepper and bits of butter in plenty, then layer of crackers, then oysters and so on until the dish is full, pouring a little of the liquor on after each layer of crackers. Finish the top with cracker crumbs and bits of butter, pour over the whole the rest of the liquor added to sufficient sweet milk to thoroughly moisten it all. Place in a quick oven and bake three-quarters of an hour.

Mince Meat, page 100

Take four pounds of beef neck, boil tender; when cold chop fine, chop 2 pounds of suet and 1 peck of apples, put in 5 pounds of raisins, 1 pound of currants, inside of three lemons chopped fine, 5 cents worth of tartaric acid, 5 cents worth of cinnamon, 5 cents worth of cloves, 5 cents worth of allspice, 10 cents worth of brown sugar. Pour the liquor that the meat was boiled in into the mince meat. This will make 3 gallons.

Custard Pie, page 114

Yolks of 5 eggs, cup and half of sugar, table-spoonful of flour, mix the eggs, sugar and flour together and add 3 pints of milk. Flavor with whatever is preferred. This makes four pies. Use the whites of the eggs for the top of the pie after it has been baked.

Rice Pudding, page 129

One quart milk, yolks of 3 eggs, cup of sugar, table-spoonful of flour, 2 cups of cooked rice, 1/2 cup of currants, table-spoonful of butter, flavor with vanilla, and bake. Beat the whites sweeten them, and put over the pudding after it is baked; put in the oven again and let it remain until the whites of egg is slightly browned.

Cocoanut Cake, page 180

Two cups of sugar, 1/2 cup butter, 1 cup sweet milk, 2 teaspoonsfuls baking powder, the whites of 4 eggs, and 3 cups of flour. Flavor to taste. Bake in a moderate oven in layers.

Nut Cake, page 181

Two cups of sugar, 1 half cup of butter, 1 cup of sweet milk, 3 cups of flour, 2 table-spoonfuls of corn starch, 3 teaspoonfuls of baking powder, the whites of 4 eggs well beaten with the sugar and butter, 1 cup of walnut meat chopped and mixed. Icing: One cup of sugar, moistened with water, boil until it becomes a thick syrup. Pour over the well beaten whites of 3 eggs. Beat until cold.

Irish Potato Cake, page 262

Two cups brown sugar, 1 cup butter, 1/2 cup sweet milk, 1 cup Irish potatoes; mashed and seasoned, 1 cup English walnuts, 1/2 cup grated chocolate, 4 eggs, 1 teaspoonful baking powder, 1 teaspoonful cinnamon, allspice, nutmeg, cloves, 1 teaspoonful vanilla, 2 cups flour; caramel icing.

Water Cookies, page 266

Two cups brown sugar, 1 cup lard or butter, 6 teaspoonfuls water, 2 eggs, 1 teaspoonful soda, 1 teaspoonful baking powder, 2 teaspoonfuls vanilla; mix like any other cookie.

Caramel Ice Cream, page 273,

One cup of white sugar mixed with a scant half cup of flour, three eggs, 1 pint of milk; mix and cook to a custard; take one cup of brown sugar put in a skillet, let it melt and begin to smoke, then pour into the custard hot, when cold add three pints of cream, 2 cups of ground nuts, 2 table-spoonfuls vanilla. This will serve 20 people.

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

Cream Pie, page 110

For two pies. Line a pie plate with a good pie paste; take the whites of three eggs, 4 table-spoonfuls of flour, 6 table-spoonfuls of sugar, 1 quart of good thick cream, and flavor to suit taste. Bake with one crust.

Cranberry Pie, page 120

Stew a quart of cranberries and sweeten to suit taste. Line two pie plates with good pie paste, prick full of small holes with a fork to prevent blistering, put in the oven. When baked put in the cranberries, and have the whites of 3 eggs well beaten, in which put 3 table-spoonfuls of sugar, spread them over the cranberries, and place in the oven and brown slightly.

Cocoanut Cake, page 179

Two cups of sugar, 3 cups of flour, 2/3 cup butter, 1 cup sweet milk, the whites of 6 eggs, 2 heaping teaspoonfuls of baking powder. Cream the sugar, butter and eggs together until very light, then add other ingredients. Bake in layers and put together with thin icing, made as follows: Boil a cup of sugar with just enough water to moisten until it hairs; pour this over the well-beaten whites of 3 eggs and beat all together until cool. Sprinkle each layer with grated cocoanut. Spread the icing on top and sides of cake and cover thickly with cocoanut.

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

Maple Sugar Icing, page 190

One cup of maple sugar, melt it with 2 table-spoonfuls of water; cook it until when you drop a spoonful of it in cold water it is very hard. Hve the white of 1 egg whipped into a thick froth, put it in a bowl then pour the boiling syrup into the egg by degrees, stirring all the time until it is all in, stir until cold; put in flavoring to taste, say half teaspoonful if good. Put it on your cold cake or use it with chopped fruit for layer cake. It is lovely.

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

A Cure For Rheumatism, page 256

To 1 pint of skunk oil add 1/2 ounce of camphor gum; apply freely and rub briskly.

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

Pancakes, page 21

A quart of bread crumbs soaked over night in buttermilk; in the morning stir it up and add two well beaten eggs, 1 level teaspoonful soda, teacupful flour, and enough more sour milk to make a batter; salt to taste.

Beef or Pork Roast With Dressing, page 32

Boil the meat until tender, and put into a baking pan; make a dressing same as for chicken, using the liquor in which the meat was boiled, leaving enough in the kettle to baste the roast. Place in the oven and bake same as chicken and dressing.

Fruit Roll, page 125

Make a rich biscuit dough, roll tolerably thin, spread with butter, then with fruit that has been prepared to suit the taste. Roll in a roll and place in a long pan. Put a quart of water in a sauce pan, cup and a half of sugar, butter size of a walnut, flavor with nutmeg, place over the fire and let come to a boil. Pour over the roll and place in the oven.

Velvet Sponge Cake, page 162

Beat 4 eggs together; add 2 cups of sugar, 2 coffee cups of flour, 2 teaspoonfuls of baking powder, lemon flavoring and lastly 2/3 cups of boiling water; put immediately in the oven.

Sponge Ginger Cake, page 198

One cup of sugar, 1 cup of molasses, 1 egg, half cup of lard, table-spoonful of ginger, 1 teaspoonful each of cinnamon, spice, nutmeg, and essence of lemon, and 1 teaspoonful each of soda and baking powder, 3 1/2 cups of flour. Bake slow.

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