Potato Salad, page 83

Boil four large Irish potatoes, peel and mash smooth; mince two onions, and add to the potatoes, make a dressing of the yolks of three hard-boiled eggs, one small teacup of vinegar, one teaspoonful black pepper, one desert-spoonful each of celery seeds and salt, one table-spoonful each of prepared mustard and melted butter; mix well with potatoes, and garnish with slices of egg and celery or lettuce.

Canned Strawberries, page 232

Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound of sugar to a pound of berries; lay covers on lightly; stand them in a wash boiler filled with water to within an inch of tops of cans, (the water must not be more than milk warm when the cans are placed in it). When it has boiled fifteen minutes draw to back of stove, let steam pass off, roll the hand in a towel, lift out cans, and place on a table. If the berries are well covered with their own juice, take a tablespoon and fill up the first can to the very top of the rim from the second, wipe the neck, rub dry, and screw the top down firmly, observing carefully the general directions for canning berries. Fill another from the second and so on until all are finished. Great care must be taken to keep the berries whole and round; as the cans cool invert them occasionally, to prevent the fruit from forming in a mass at one end.

To Remove Grease From Broths for the Sick, page 255

After pouring in dish, pass clean white wrapping paper quickly over the top of broth, using several pieces till all grease is removed.

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