Deviled Eggs, page 55

Boil one dozen eggs perfectly hard. While hot remove the shells, and cut each egg in halves, taking a tiny slice off each end of the white to make it stand on end nicely. Then rub into the yolks mustard, pepper, salt, and vinegar, refill the whites with the mixture, rounding each slightly and serve cold for lunch or tea.

Potato Salad, page 84

Boil potatoes until done, pare and chop; add boiled eggs, chopped onions, 2 table-spoonfuls sugar, 2 table-spoonfuls cream. Salt and pepper to suit taste.

Golden Frosting, page 191

Beat 2 eggs very light and stir in enough sugar to make proper consistency. Flavor with orange or lemon.

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