Mince Meat, page 101

Five cupfuls chopped beef, 10 cupfuls chopped apples, 3 cupfuls raisins, 1 cupful dried currants, 1 cupful cherries, 5 cupfuls sugar, 2 1/2 cupfuls vinegar, 3 1/2 cupfuls water, (good cider is preferrable {sic} to vinegar and water), 1 spoonful each of cloves, nutmeg, allspice, cassia and salt; boil all together and it is ready to use.

Mock Mince Pie, page 102

One-half cupful molasses, 2/3 cupful water, 2/3 cupful vinegar, 1 cupful sugar, 1 cupful chopped raisins, 1 cupful bread crumbs, 1 teaspoonful cinnamon, 1 nutmeg, and cloves, butter size of an egg. Mix this and put on the stove to heat thoroughly. Stir often and bake with two crusts. This is for two pies.

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

Tomato Catsup, page 226

Half bushel tomatoes, scald, peel and cook well done, rub through a sieve, add 1 1/2 pints good vinegar, 1 1/2 pints sugar, 1/2 teacup salt, 2 teaspoons each of ground allspice and cinnamon, 1 teaspoon ground cloves. Boil down nearly one-half. Bottle and seal.

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