Tomato Catsup, page 226

One peck of ripe tomatoes, cook and sieve them; then add six cups of vinegar, six peppers chopped fine, 2 cups of white sugar, 1 teaspoonful of salt; cook one hour, then add 11 teaspoonfuls of cinnamon, 11 teaspoonfuls of spice, 6 teaspoonfuls of ginger, 4 teaspoonfuls of cloves. Bottle and seal; it will keep for years.

To Can Rhubarg, page 234

Skin the stalks, cut in small pieces and press down tightly in the cans, fill them with boiling water and seal.

Citron Preserves, page 236

Cut the citron up in small pieces, weigh them and weigh out half as much sugar as citron, boil the citron in water until soft, drain off the water and put the sugar in a kettle and water enough to dampen the sugar; when it boils put the citron in; cook till the syrup is thick.

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

Mince Meat, page 100

Three pounds lean boiled beef, chopped fine, 1 pound of chopped suet, 8 pounds tart apples chopped fine, 2 pounds currants picked, washed and dried, 3 pounds of seeded raisins, 1 heaping table-spoonful of cinnamon, 1 teaspoonful of cloves, 3 nutmegs, 1 gallon of strawberry syrup, 5 pounds of sugar. Mince meat made by this recipe will keep all winter. Cover closely in a jar and set in a cool place.

Cookies, page 193

Two cups of granulated sugar, 1 cup of sour cream, 1 level teaspoonful of soda, 1 egg, 3/4 cup of butter, flour enough to make a stiff dough. Bake a light brown in a quick oven.

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