Potato Salad, page 81

Take cold boiled potatoes, peel and slice them in small thin pieces, taking care not to break them in bits. Stir through them a good sized onion, sliced in thin rings shredded apart, and salt and pepper to the taste. Make dressing as for hot slaw, of beaten egg and a table-spoonful of cream, stirred into a hot mixture of vinegar weakened a little with hot water and sugar. When this dressing cools off a little pour it over the potatoes, stirring through lightly with a fork and spoon, without mashing the potatoes.

Vanilla Blanc-Mange, page 206

One-half ounce of gelatine soaked in 1 pint of sweet milk one hour; set over fire, add yolks of 2 eggs beaten with 1/2 a cup of sugar, heat to boiling, flavor with vanilla and turn into mould. Set in a cool place. Just before serving whip the whites of eggs and spread over top. Eat with sweetened cream.

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

Vinegar Cobbler, page 113

Line a bread pan with rich pastry. For the filling beat together 1 egg and 2 table-spoonfuls of flour, 1/2 a cupful of strong vinegar, 1 cupful of sugar, and a lump of butter size of a hickory nut, a quart of water, season with nutmeg. Cover with pastry and bake.

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