Mince Meat, page 102

Four pounds of beef, 3 pounds of suet, 8 pounds apples, 6 pounds sugar, 2 pounds raisins, 2 pounds currants, 1/2 ounce mace, 1 ounce cinnamon, 4 nutmegs.

Mangoes, page 216

Take small muskmelons and put in strong brine about 3 days. Then take out, rinse in water, cut so as to take out the seeds, then fill with chopped cabbage, spiced with horse radish, white mustard seed, race ginger, mace, all cut up fine. In filling, pout in each of the mangoes one or more very small fresh cucumbers; also add to filling 1 tablespoonful of salad oil and an onion. After taking out brine line a porcelain kettle with grape leaves, put in mangoes, with a small piece of alum, cover with water, set on back of stove to get hot (not boil), cover closely, as it is the steam that greens them. Cover with hot vinegar, with sugar in it.

Pepper Mangoes, page 216

Take large pickling peppers, cut so as to take out seeds without cutting top clean off, put in strong brine 4 days, take out, rinse in water, fill with chopped cabbage and sew on the lids. Cover with cold vinegar, with a small piece of alum in it. Strong vinegar required.

Peach Mangoes, page 217

Seed free stone peaches and put in weak brine two days, take out and rinse in water, then fill with chopped cabbage, spiced with ground cinnamon, white mustard seed, white race ginger, and horseradish. Tie up and cover them with cold vinegar, with about a table-spoonful of sugar to quart of vinegar.

Tomato Catsup, page 226

Take ripe tomatoes, cut them in pieces, boil until soft, run through a colander and then a sieve. To a gallon of juice, put 4 table-spoonfuls of salt, 3 of mustard, 1 teaspoonful of mace, 1 teaspoonful of ginger, 1 quart of onions cut fine, 1 pint of vinegar, 1/2 cup of sugar. Boil until it is thick enough. Bottle, cork, and seal while hot. While boiling, before running through colander add about 2 or 3 small red peppers to what will make a gallon of juice.

Cucumber Catsup, page 228

Take 1 dozen long cucumbers just before they turn yellow, pare and slice thin, salt to taste, let them stand all night; drain in the morning. Mix 1 teaspoonful each of mace, cinnamon, pepper and ginger, 2 table-spoonfuls of mustard. Put in jars first a layer of cucumbers and then a layer of the mixed spices. Cover with cold vinegar if used at once. If wanted to keep, heat and seal it up while hot. Add 1 table-spoonful of sugar to a quart of vinegar.

Plum or Crab Apple Catsup, page 228

Three pounds of fruit, 1 3/4 pounds of sugar, 1 quart of vinegar, 1 table-spoonful each of mace, pepper and cinnamon, 1 teaspoonful of salt; scald the fruit, rub through colander, then mix all together and boil until it is about like jam.

Chili Sauce, page 229

Nine large ripe tomatoes peeled and cut, 6 large onions chopped, 4 large green peppers, 2 cups of vinegar, 1 cup of sugar, 1 table-spoonful of salt, 1 teaspoonful each of mace, cinnamon, ginger and nutmeg. Cook until done. Put up in air tight jars while hot.

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