Roast Goose, page 43

Be careful in selecting a goose to get a young one, as the old ones are tough and nearly
unfit for food. After the goose is properly drawn, wipe (or rinse) inside and out, and fill it with the following dressing: Boil and mash four medium sized potatoes and four onions (if onions be desired), add two table-spoonfuls of melted butter, and two of milk, two teaspoonfuls of powdered sage, one of sweet marjoram, one of salt, one-fourth teaspoonful of pepper, and the yolk of one egg. Sew up the opening, tie the legs close to the stump and the wings close to the sides, and roast in a hot oven, allowing twenty minutes to each pound and basting every ten or fifteen minutes. Put the giblets in cold water and stew them gently while the goose is roasting. When done chop them fine and return to the water in which they were boiled. When the goose is roasted put it in a large platter and remove the thread pour off almost all the fat from the pan. Set the pan on the top of the stove and stir in one table-spoonful of flour, and then put in the giblets, boil until the gravy thickens and serve in a gravy boat.

Potatoes, page 68

Cut a quart of cold boiled potatoes in little balls with an oyster scoop. Chop one small onion and fry it a pale yellow in one ounce of butter. Put the balls in a frying pan and toss them about lightly until they are a delicate brown. Sprinkle with salt and pepper, and serve them hot.

Stewed Cabbage, page 69

Cut a small head of cabbage in halves, and wash it thoroughly; chop till slightly coarser than is used for slaw. Put it in a deep pan, pour over enough boiling water to cover the cabbage. Add just a pinch of baking soda, and boil twenty minutes uncovered. Just before done add salt. When cooked drain and turn in a warm dish, pouring the following sauce over them: Melt in a small sauce pan, one tablespoonful of flour, and add a half pint of milk, stirring until it boils. Remove from the fire add salt and pepper, and pour over the cabbage.

Hot Slaw, page 72

Shave very thin one small head of cabbage. Take butter the size of an egg, yolks of 2 eggs, 1/4 teaspoonful of pepper, 1 teaspoonful of salt, 1 of dry mustard, 3 tablespoonfuls of vinegar, half cup of milk or water. Put in a skillet and stir until heated thoroughly. Pour over cabbage and set away five minutes before serving.

Tomato Mayonnaise, page 74

Skin and cut off a thin slice from the stem end of as many tomatoes as you desire to serve (one to each guest). Dip out with a spoon most of the seed, chop fine several crisp white stalks of celery, season with salt and fill the cavities of the tomatoes. Prepare on a large platter, clusters of young lettuce leaves, set each tomato in the center of a cluster, and just before serving, pour a spoonful of mayonnaise over each tomato.

Creamed Onions, page 78

Put a dozen onions in a pan of water and remove the skins. Boil in a sauce pan of water with a teaspoonful of salt, until tender. Melt in a small pan a table-spoonful of butter and one table-spoonful of flour; add a half pint of milk, stirring until it boils. Drain off all the water, pour this sauce over them, and set them where they will merely simmer until dinner is ready.

Baked Salsify, page 79

Cut off the tops leaving the crown on. Scrape off the skin, throwing the root in cold water to prevent its becoming discolored. Put into a pot of boiling water adding salt, and boil until tender. Remove from the water and mash thoroughly. To ten large roots add two tablespoonfuls of butter, one fourth cup of cream, salt and pepper to taste. Put in a baking dish, smooth over the top, and bake in a very hot oven not more than fifteen minutes.

Squash, page 79

Remove the seeds from the squash, place in a pan rinds upward, and bake for an hour. Scrape from the rind, mash and season with butter, salt, milk or cream.

Orange Pie, page 109

Grate the rind, chop or slice the inside, remove the seed. Use 3 eggs, 1/2 cupful of sugar, 1 cupful of milk, 1 teaspoonful of corn starch. Make bottom crust only.

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

Cucumber Pickles, page 217

Take 2 gallons of small cucumbers and put them in a porcelain vessel in which you have a moderately strong brine and let them scald 2 hours, then set them off to cool; put 3 quarts of strong vinegar, into which you have put 1 pound of brown sugar and a few cloves; put some green peppers in the cucumbers after they have cooled, put your pickles in the jars and pour the vinegar over them and seal.

Citron Butter, page 238

Peel and slice the citron in small pieces, put in your preserving kettle and boil until tender; put in 1 pound of granulated sugar to 1 1/2 pounds of citron, stir well and cook until perfectly smooth and transparent, flavor with vanilla and you have a nice butter.

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

Water-melon Pickles, page 221

Ten pounds of water-melon boiled in pure water until tender, drain the water off, and make a syrup of 2 pounds of white sugar, one quart of vinegar, 1/2 ounce of cloves, 1 ounce of cinnamon; the syrup to be poured over the rind boiling hot, three days in succession.

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