The National Cook Book, 9th ed. Hannah Mary Peterson

HOT SLAW.

       FRENCH SLAW.

       MUSHROOMS.

       SPINACH.

       SPINACH AS GREENS.

       DANDELION.

       SQUASHES OR CYMLINS.

       OCHRAS.

       CARROTS.

       TURNIPS.

       CELERY DRESSED AS SLAW.

       CELERY STEWED WITH LAMB.

       ASPARAGUS.

       DUTCH SALAD.

       CORN SALAD.

       BOILED ONIONS.

       FRIED CUCUMBERS.

       LIMA BEANS.

       WINDSOR OR HORSE BEANS.

       STRINGED BEANS.

       BOILED DRIED BEANS.

       GREEN PEAS.

       SALSIFY OR OYSTER-PLANT, No. 1.

       SALSIFY OR OYSTER-PLANT, No. 2.

       SALSIFY OR OYSTER-PLANT, No. 3.

       SALSIFY OR OYSTER-PLANT, No. 4.

       SAUCES.

       APPLE SAUCE.

       LEMON SAUCE.

       YORKSHIRE SAUCE.

       NUN'S BUTTER.

       DRIED PEACH SAUCE.

       CRANBERRY SAUCE.

       WINE SAUCE.

       RICH WINE SAUCE.

       CREAM SAUCE.

       VEGETABLE SAUCE.

       TOMATO MUSTARD.

       EGG SAUCE.

       DRAWN BUTTER.

       ONION SAUCE.

       MINT SAUCE.

       MUSHROOM SAUCE.

       PARSLEY SAUCE.

       CAPER SAUCE.

       HASLET SAUCE.

       HORSE RADISH SAUCE.

       FRENCH TOMATO SAUCE.

       OYSTER SAUCE.

       TOMATO SAUCE.

       PICKLES.

       PICKLED PEPPERS.

       PICKLED MUSHROOMS, No. 1.

       PICKLED MUSHROOMS, No. 2.

       PICKLED ONIONS.

       PICKLED EGGS.

       CHOW CHOW.

       PICKLED WALNUTS.

       PICKLED PEACHES.

       PICKLED BEANS.

       PICKLED MANGOES.