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

Strip mint from stem, wash, dry and chop. To three heaped tablespoons of mint add two tablespoons pounded sugar, let remain a little while until well mixed, then add gradually six tablespoons of good vinegar. If you do not like the substance of the mint, strain and press out after it has stood for two or three hours. The addition of three or four tablespoons of the liquor from the boiling lamb is an improvement.--Mrs. W. A. Forbes.

Singe over alcohol lamp, soak in strong hot salt water until white, scrape well. Put in kettle with cold water enough to cover. Put over fire and when they begin to be tender season with cayenne pepper and salt, cook until they almost fall to pieces. Take off stove and let cool in liquor. Put in jar of vinegar covered and weighted.--Mrs. J. H. Howell.

One and one-half pounds round steak, cut thick, three large onions, a large pint of tomatoes or six raw ones, two-thirds package of Lyon’s macaroni.

Dredge steak with flour and fry in a little lard and butter until brown; then fill the pan with boiling water, add onions, let simmer one hour, then add tomatoes, simmer one-half hour. Cook macaroni, broken into small pieces, one hour in boiling, salted water. When ready to serve place meat on platter, arrange macaroni over it, thicken water and vegetables left in pan with a little four and pour over meat.--Mrs. Martin Cummins.

One pound round steak, one egg, one tablespoon onion juice or grated onion, one and one-half teaspoon salt, dash of pepper. Chop steak very fine and mix with the other ingredients. The egg may be used or not; it helps hold the meat together while cooking. With hands or knife wet in cold water shape the mixture into small flat cakes, having the edges of the same thickness as the center. Broil one side then the other in drippings or fat salt pork. Serve with tomato sauce.

Tomato sauce.--Two cups strained tomatoes, one tablespoon butter, one teaspoon salt, four tablespoons flour, one-eighth teaspoon pepper, one teaspoon onion. Prepare same as white sauce.--Emily Slocum.

Slice the onions thin and drop in cold water, put steak in pan with a little butter. Skim out onions and add to steak, season with salt and pepper and a little butter, cover tightly and put over fire. when the juice of the onions has dried up and the meat is brown on one side, remove onions, turn meat, replace onions and fry till done, being careful not to burn.--Mrs. A. D. Gallery.

Take a few slices of salt pork, freshen, put in a hot spider and when the fat begins to fry out put in slices of venison steak and cook until well done. Serve on hot platter with melted butter.--Mrs. T. W. Atwood.

Beat two eggs, dip the chops in egg, then roll in four or cracker crumbs rolled fine, fry in dripping pan with one-half lard and one-half butter. Perch may be fried the same.--Mrs. Geo. Gidley.

Pour boiling hot water over the liver and cut in thin slices. Dip in flour and fry in hot lard or bacon drippings. Season with pepper and salt. It must be thoroughly cooked and a nice brown. Serve hot.--Alice Reynick.

Season with salt and pepper, put in skillet, cover closely, fry five minutes, turning once; dip each chop in beaten egg, then in cracker or bread crumbs and fry till tender or nicely brown on each side. Or put in oven in a dripping pan with a little water, salt and pepper, baste frequently and bake until brown. To broil lamb chops, trim neatly, broil over a clear fire, season with pepper and salt and serve with green peas.--Mrs. John Herman.

Place the slices in boiling water and cook until tender; put in frying pan and brown, and dish on platter; fry eggs by dipping gravy over them until done and lay them on the slices of ham.--Mrs. F. O. Watrous.

The following recipe for sugar curing hams and bacon is that followed through the South where meats are brought to great perfection. To one hundred pounds of meat allow seven pounds of course salt, five pounds of brown sugar, two ounces saltpeter and one-half ounce baking soda. Boil the ingredients in four gallons of water until all are melted, and when the liquid is cold skim carefully. Rub the meat on all sides with red pepper, pour the liquid over it and allow it to remain covered in a cool place for eight weeks. Then hang it to dry for two or three days and smoke it in a barrel covered with a thick cloth, from three to five days, being usually required for the smoke to penetrate properly. The smoke of burning corn cobs is usually preferred for this purpose as it imparts a peculiarly agreeable flavor to the meat.--Mrs. J. B. Hensel.

Boil a piece of salt pork, and an hour before time to serve add a peck of spinach. Slice pork and serve with spinach.--Mrs. Geo. Gidley.

Rub salt on meat and put between each layer. then for every one hundred pounds of meat take four gallons of water, eight pounds of salt, three pounds brown sugar, two ounces saltpeter and one ounce soda. Boil, skim and then let it cool off and pour over the meat.--Mrs. G. A. Newell.

Pound steak if tough, cut in pieces, dip in milk, then in equal parts of flour and cracker crumbs. Fry till brown in hot butter, turn and season just before meat is done.--Mrs.. F. S. McDurmon.

Three pounds beef, two medium sized onions, twelve cloves, one pint cider vinegar. Take a piece of beef, solid and free from bone, put into a deep dish with the onions, into which the cloves should be stuck, pour over it the vinegar and add water enough to cover the meat. Let it stand over night. when ready to cook, put into an iron kettle, a little suet or butter; when hot slice the onions, sear the meat (which should be drained), on all sides, heat the vinegar and water, or as much as needed to cook the meat, add salt and pepper to taste and cook slowly as a pot roast. Let it cook down and brown in the kettle, and make a thickened gravy, which may or may not be poured over the meat. when served--Mrs. Roderick MacNeil.