Celery Soup, page 29.

Celery soup may be made with white stock. Cut the white of a dozen heads of celery into little pieces, and boil it in four pints of white stock, with a quarter of a pound of lean ham, and 2 ounces of butter. Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care. Serve with toasted bread, and if liked, thicken with a little flour. Season to taste.

Green Tomato Pickles (Sweet), page 219.

One peck of green tomatoes, sliced the day before you are ready for pickling, drain off the liquor that will drain from them. Have a dozen good sized onions rather coarsely sliced; take a suitable kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices: 6 red peppers, chopped coarsely, 1 cup of sugar, 1 table-spoonful of ground allspice, 1 table-spoonful of ground cinnamon, a table-spoonful of cloves, 1 table-spoonful of mustard; turn over 3 pints of good vinegar, or enough to completely cover them; boil until tender. This is a choice recipe. If the flavor of onions is objectionable the pickle is equally as good without them.

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