Chicken Salad, page 86

Boil three chickens until tender; cut in 1/2 inch pieces leaving out bones, skin and gristle, add twice as much celery also cut in small pieces, and four hard boiled eggs sliced. Mix all together. For dressing: Put in a saucepan 1 pint of vinegar, and butter the size of an egg. Beat two or three eggs with 1 table-spoonful of mustard, 1 of white (or black) pepper, 1 of sugar and 1 teaspoonful of salt. When thoroughly beaten stir slowly into the boiling vinegar and butter, stir until thick, do not boil too long. When cold pour over salad. Mix lightly with fork. The proportion of chicken and celery may be varied to suit the taste of individuals.

Green Tomato Sweet Pickle, page 220

Pare and quarter 1 dozen green tomatoes, sprinkle with salt and let stand 1 hour, rinse thoroughly; to 1 quart of good vinegar add 1 quart of sugar, when boiling drop in the tomatoes and boil slowly until tender. Spice to suit the taste.

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