Oyster Pie, page 62

Make very light paste, line a deep dish; after draining the oysters thoroughly, put them in the dish and season highly with pepper, salt, and butter may be used liberally. Strew over the oysters some cracker crumbs grated very fine. After filling the dish put on a layer of the pastry, lay some narrow strips of paste across the top, bake in a moderate oven.

Cream Pie, page 111

Stir to a cream 1 table-spoonful butter and 1/2 cup of sugar; add 2 beaten eggs, 1 table-spoonful flour, 1 cup of milk. Bake with an under crust.

Vinegar Pie, page 113

Three table-spoonfuls of flour 2 cups of sugar 1/2 cup of vinegar, 1/2 cupful of boiling water, butter the size of an egg.

Molasses Ginger Cake, page 199

One cup of molasses, 1 egg, a piece of butter the size of an egg, 1 1/2 cups of cold water, 1 teaspoonful of soda, 1 1/2 teaspoonfuls of ginger, 2 1/2 cups of flour, 1/2 teaspoonful of salt.

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