Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

 The correct theory of cooking is to retain as much as possible of the nutriment of food. All fresh meat, therefore, should be cooked as quickly as possible on the outside, thus increasing and retaining the rich juices. For roasts, the oven should be very hot when the meat is first put in. An excellent plan is to heat the pan very hot upon the top of the range, place the roast in it and sear quickly upon all sides before putting in the oven. If meat is very lean add a tablespoon of water; if fat, the juices of the meat will be sufficient, and the addition of the water makes it tasteless. Never salt a roast of beef or mutton at first--salt draws out the juice. All roasts should be basted frequently. Broiled or panned beef or mutton should not be salted until it is done and laid upon the serving dish. Have the dish very hot and let the meat stand a moment to season before sending to the table. For kettle cooking always put fresh meat into boiling water. The same directions for salting apply as for roasts. Boil meat gently--rapid boiling renders it hard and tasteless. Salt meat should be put on in cold water that it may freshen in cooking. A pod of red pepper in the water will prevent the unpleasant oder of boiling from filling the house. Fifteen minutes to the pound, and fifteen minutes longer is the rule for beef and mutton, and twenty minutes to the pound, and twenty minutes longer for pork, veal and lamb. Roasts prepared with dressing require a little more time. To broil meat properly, trim off superfluous fat, place on hot, well-greased gridiron over a hot, clear fire, and turn as frequently as it takes you to count ten; continue this for from five to ten minutes, dish on a hot platter, season with salt and pepper and bits of butter and serve at once.

Dress the fowl, being careful not to break the gall, draw the tendons from the leg with a pair of pliers. this is done by catching hold of them at the joint after the feet have been removed in the usual manner. Wash thoroughly outside and in, then fill with stuffing made of stale dry bread broken in pieces and wet slightly with cold water. Do not have the stuffing wet; merely moist; season with half a cup of melted butter, salt, pepper, powdered sage. Allow ample time for roasting--for a large fowl, four hours is none too much. Remove the fowl from the pan and brown the gravy. Add the chopped giblets if so desired, thicken with flour, wet up with cold water, stirring it in when the liquid is not at boiling point, as this prevents lumps from forming; set over the fire and stir constantly until the gravy thickens.--Mrs. Robert Park.

Singe the fowl and dress it. Remove all fat from inside, fry out and bottle (a bottle of goose oil is sometimes worth the whole price of the goose in case of severe colds or pneumonia), wash thoroughly outside and in, rub over with corn meal to remove grease and wash clean; then fill with stuffing made of stale, dry bread. Two or three chopped onions, one-half a cup of melted butter, pepper, salt and a little sage, a few pieces of cold boiled ham, or the giblets cooked and chopped fine, are nice. One cup of riced potatoes added to the bread crumbs, moisten all slightly with cold water and fill; allow room for swelling. Allow plenty of time to roast. A young goose will cook in half the time an old one will. It will take from three to five hours to cook a large goose. Remove goose from pan and turn grease into a bowl; then brown the fat left in pan and make gravy in usual way.--Mrs. Robert Park.

Three pounds veal, one-fourth pound fresh, fat pork, three teaspoons salt, one teaspoon pepper, a very little nutmeg, one cup bread crumbs, one cup sweet milk, three eggs. have the meat chopped fine, soak the bread in the milk, add the seasoning and eggs well beaten, then mix in the meat and press into a bread pan, cover and bake slowly three hours. Uncover the last half hour if it does not brown enough.--Maud C. Seeley.

Butter a baking pan and pour into it a cupful of cold water. Lay in this a thick slice of veal cutlet, spread over a dressing made of two cups bread crumbs, a chopped onion and melted butter. Cover the baking pan, bake for thirty minutes and then remove the cover, and brown.--Mrs. T. W. Atwood.

Cut thin slices of bacon and onions, place in roaster enough to cover the bottom, lay the liver on top of these and cover with onions and bacon, bake until tender. This is fine served cold for supper.--Mrs. Geo. Gidley.

Fill baker half full of cold water. Wash ham, put in baker and let cook until skin loosens (about two hours). Peel off skin, sprinkle with sugar, cracker crumbs and cayenne pepper, return to oven and cook until easily pierced with a fork. Let cool in liquor.--Mrs. J. H. Howell.

Wash thoroughly, cut off all fat, rub all over with butter, cayenne pepper and salt. Put in baker and in hot oven. Bake until easily pierced with fork.--Mrs. J. H. Howell.

Cut steak in pieces suitable for serving. Butter basin, put in a layer of steak and season with butter, pepper and salt. Sprinkle quite thickly with flour, then another layer the same. Nearly cover with water, cover basin and bake one and one-half hours rather slowly.--Helen Hooper.

From some cooked meat remove fat and gristle and put through a chopper. Season well and moisten with a little gravy. Make a good rich biscuit dough, roll out thin and cut in four or five inch squares. Spread each piece with some of the meat mixture and roll up as tightly as possible. Place close together in greased pan, brush the tops with milk and bake in quick oven. Serve with good gravy.--Mrs. F. L. Stone.

Three pounds veal, three-fourths pound salt pork, chopped very fine, one cup rolled cracker crumbs, two eggs well beaten, one teaspoon each of sugar and pepper, two teaspoons salt. Make in loaf and bake two hours.--Mrs. Frank St. Mary.

Three and one-half pounds round beef steak or veal, one pound fresh pork steak (ground in grinder), two eggs, one cup bread crumbs (ground) one cup milk, salt, pepper and sage, grease pan and bake slowly two and one-half to three hours. No water in pan, but baste with butter and water two or three times while baking.----Mrs. J.L. Cathcart.

Two and one-half pounds of round steak ground fine, two eggs, beaten, one cup ground cracker crumbs, one-half cup of melted butter, one tablespoon of salt, pepper to taste; mix well, roll on board into loaf and cover with flour; put loaf into pan with one and one-half cups of hot water and bake two hours in gasoline oven, or one and one-half hours in range.--Mrs. Mabel wood Fulton.

Three pounds beef, two eggs, one cup sweet milk, one cup bread crumbs, salt and pepper. Bake till done.--Mrs. J. H. Hudson.

Two and one-half pounds round steak, chopped, one pound pork, chopped, four crackers (rolled), one egg, one teaspoon sage, one teaspoon pepper, one teaspoon butter, melted, one tablespoon salt, one-half cup sweet milk. Mound with hand into an oblong loaf and bake one hours. If veal is used, bake twenty minutes longer.--Mrs. R. L. Holloway.

Take beef flank (have butcher trim off suit), using about two pounds of meat for each roll. Spread the meat flat and sprinkle freely with salt and pepper, roll as tightly as possible and tie with plenty of string around and around one end to the other. Place in kettle with about one-half pound suet and one pig’s foot (if you cannot get the pig’s foot, add one teaspoon gelatine); cook till very tender; when cold remove the string and cut in very thin slices. The pig’s foot or gelatine will make it so solid it will not fall a part, and the slices will be round. Round beef steak may be used in the same way.--Mrs. Percy Jayne.

Boil two pounds of veal until tender. When cold cut up as for salad. In one saucepan put one quart cream, in another four tablespoons butter and five of flour. When melted pour on hot cream and stir until thickened. Flavor with one--half small grated onion, and salt and pepper to taste. Put veal and cream in baking dish, add one can mushrooms, cut in little pieces. Cover with bread crumbs and small pieces of butter and bake ten to twenty minutes.--Mrs. O. A. Taggett.

One quart rich milk, let it get hot, four tablespoons butter, five tablespoons flour; make paste of four and butter and add to hot milk. One chicken well cooked and picked into small pieces, a little onion, pinch of nutmeg, salt and pepper to taste, one can mushrooms. Let the mushrooms simmer in liquor for a while. Put all together in baking dish, sprinkle cracker crumbs over top and bake in oven.--Mrs. Edmunds.

Cut up chicken and boil as usual. Melt a good sized piece of butter to a nice yellow color with one large, finely sliced onion and two tablespoons of flour. Add the broth which has been boiled down, and several slices of lemon, a little nutmeg, a dash of white pepper, one-half glass of white wine, or one-half glass of vinegar may be used instead, and lay chicken in this boiling broth. After fifteen minutes slow boiling, add the yolks of two eggs and stir until smooth. Serve decorated with mushroom, anchovies and little dumplings.--Mrs. Paul Scheicher.

One cup chopped suet, one cup sweet milk, pinch of salt, one full teaspoon Royal Baking Power; stir until stiff with flour, and drop into liquor of stew about fifteen minutes before serving.--Alice Failing.

Five heaping tablespoons flour, one teaspoon Royal Baking Powder, one teaspoon salt. Sift flour, baking powder and salt together. Mix very stiff with sweet cream. Drop in boiling stew and steam fifteen to twenty minutes.--Mrs. S. F. Chase.

Cut up chicken and put in tightly covered kettle with water enough to cover. Cook till almost done,, thicken gravy before putting in dumplings; then add dumplings made as follows: One quart flour, one-half teaspoon salt, three heaping teaspoons Royal Baking Powder. Sift all into basin and mix salt with one cup milk, (sweet). Do not roll, but mix into soft balls with hands, put over the chicken and boil twenty minutes--Mrs. J. H. Howell.

Wash clean, put in pot with water enough to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue covered until nearly done. Boil until it can be easily pierced with a fork, take out and, if needed for present use, take off the skin and set away to cool. If to be kept some days do not peel until wanted for the table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep sufficient water in the pot to cover all while boiling. Soak salt tongue over night, and cook same way, omitting salt. Or after peeling, place tongue in saucepan with one cup water, one-half cup vinegar, four tablespoons sugar and cook till liquor is evaporated.--Mrs. John Herman.

Cut the neck or breast in pieces, put it in stewpan with a little salt pork sliced thin, and enough water to cover, cover closely and let stew until the meat is tender, then skim, add a quart of green peas shelled, and more hot water, if necessary, cover till the peas are done tender, then add a bit of butter mixed with a little flour, and pepper to taste. Let simmer a few minutes and serve. --Mrs. John Herman.

Simmer one pint tomatoes with two slices onion and a sprig of parsley. Melt one tablespoon of butter without browning, add one tablespoon flour, stir until smooth, add tomatoes, season with red pepper and salt--Emma Luce.