I can vouch for all of these:
VIRGINIA HAM
Cover an eight-pound ham with cold water. Add a pint of cider vinegar; one-half pound of brown sugar; six sticks of cinnamon and a heaping tablespoonful of cloves. Let this boil for four hours. Push back on the stove and let it stay all night. In the morning skin it and put it in a hot oven for half an hour.
LEMON PIE
The filling: In a cup full of sugar mix thoroughly a heaping tablespoonful and one-half of flour. Grate the skin of one lemon, and add the juice. Then add the yolks of two eggs and a cup of water, also a pinch of salt. Stir this thoroughly, all together. Put into a double boiler and let it cook until it is thick and smooth. Then pour it into the cooked pie crust. Add a teaspoonful of water to the whites of the eggs, and a pinch of salt. Then beat until stiff. Cover your pie with this mixture and then sprinkle granulated sugar on top of the meringue. Don’t mix the sugar and the meringue. Put under the broiler to brown.
The crust: Mix two good sized tablespoonfuls of lard with one and a half cups of flour. Mix this with your fingers thoroughly, until it feels like corn meal, although much larger. Add ice water until the mixture holds together; then roll on a floured board. In baking the crust for a lemon pie, either puncture the crust all over with a fork or bake it on the outside of your pie tin. This will keep the crust from creeping.
A DRESSING
(For stuffed tomatoes, cold meat or potato salad.)
Melt a large tablespoonful of butter. Add a saucer of vinegar to the yolks of two eggs. Then add a teaspoonful of dry mustard and a teaspoonful of sugar. Stir the mixture—sugar and eggs—into the vinegar; then add it to the butter which you have on the stove, melting. Keep stirring this until it gets thick, and remember that it will be much thicker when it is cold. In case you wish to use this for potato salad, don’t make it very thick.