Here are pages 34, 35, 36 and part of 37 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Game

Salmi of Game

1 tablespoonful of butter
1 cupful of stock
1/4 teaspoonful of lemon juice
1 tablespoonful of flour
1 teaspoonful of catsup
6 button mushrooms
2 or 3 drops of onion extract
1 cupful of cooked duck, cut in even, delicate pieces.

Melt and brown the butter, add the flour and stir until browned. Add the stock, stir until it begins to thicken, then add the meat and mushrooms. Stir gently until thoroughly heated and when ready to serve add the catsup, onion extract and lemon juice. Season to taste with salt and pepper and serve.

Hashed Wild Duck

1 tablespoonful of butter
1 tablespoonful mushroom catsup
1 tablespoonful of chopped parsley
1 cupful of finely-chopped cooked duck
1 cupful of stock
1 tablespoonful of flour
1/4 cupful of port wine
Pepper and salt.

Melt and brown the butter, add the flour, stir until browned. Add the stock and duck. Cook until thoroughly heated, then put in a farina boiler. Five minutes before the hash is to be served add the parsley, catsup and wine. Let stand only until heated and serve on toast or with croutons.

Grouse Kromesquies

1 tablespoonful of butter
1 cupful finely-chopped cooked grouse
1 cupful of finely-chopped ham or tongue
1 egg

Melt the butter, add the grouse and ham, and season to taste. Mix with the egg, and moisten with stock only if necessary. Make into small flat cakes and sauté in hot fat.

Curried Rabbit

1 cupful of finely-chopped cooked rabbit meat
1/2 teaspoonful of onion juice
1 teaspoonful of curry powder

Make a brown sauce, add the rabbit meat and season with the curry powder and onion juice. When thoroughly heated serve with rice.

Molded Ham and Eggs

Chop one cupful of cold boiled ham fine. Mix with it one-half cupful of cream sauce and the white of one egg beaten frothy only, not light and dry. Mix well; line greased individual timbale molds with the mixture, break a raw egg carefully in the centre of each one and bake for ten minutes in a moderately quick oven. If baked in tin molds it will be necessary to turn out before serving, but this is so difficult to do without breaking the eggs it is wider to use shirred egg or the china soufflé dishes, in which they may be served. If turned out, serve with sauce.

Ham Canapes

1 cupful of chopped boiled ham
2 tablespoonfuls of Parmesan cheese
1/4 cupful of cream
Paprica to taste.

Cut bread into slices one-fourth of an inch thick, and with a French cutter into circles. Fry to a delicate brown in smoking hot deep fat.

Pound the ham to a paste, adding the cream as needed. Season with the paprica, or cayenne pepper if preferred. Spread the mixture on the fried bread, sprinkle the cheese over the top, and brown in a hot oven.

Ham Relish

1 cupful of cold boiled ham, chopped fine
1/2 cupful of cream
3 hard-boiled eggs
Salt and pepper to taste.

Scald the cream. Rub the yolks of two eggs smooth with a little of the cream; add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture, and when thoroughly heated put on a hot dish. Slice the remaining egg over the ham and serve.

Ham Toast

1 cupful of cold boiled ham, chopped fine
Yolk of one egg
1/2 cupful of cream
Salt and pepper to taste.

Scald the cream, add the beaten yolk, stir until it thickens. Add the ham, and when heated, season and serve on toast.

Ham Patties

1 cupful of finely-chopped cooked ham
1/4 cupful of fine bread crumbs
1 tablespoonful of butter
1 teaspoonful of salt
1/4 teaspoonful of pepper
1/4 cupful of milk

Mix the meat with the bread crumbs and seasonings; add the butter, melted. Moisten with the milk, and half fill greased patty pans with the mixture. Break one egg carefully on the top of each, sprinkle with a little salt and pepper, and cover with fine bread or cracker crumbs. Bake eight minutes in a quick oven. Serve at once.

Sausages

3 teaspoonfuls of sifted sage
2 teaspoonfuls of white pepper
1/4 teaspoonful of allspice
2 pounds of lean fresh pork
1 pound of fat fresh pork
3 teaspoonfuls of salt

Chop the meat, fat and lean together, very fine, and mix thoroughly with the seasonings. Make cotton bags the desired shape and length; dip them in a strong brine and dry. Attach the sausage stuffer to the meat chopper, and with it press the meat into the bags as closely as possible; tie the bags tightly and hang in a cool place. When using sausage from these the end should be turned back and after the desired amount has been cut off, tie closely again. Cut the sausage in slices and sauté until brown.

Scrapple

Separate one small hog’s head into halves. Take out the eyes and brains; scrape and thoroughly clean the head. Put it into a large kettle, cover with four or five quarts of cold water, and simmer gently for two or three hours, or until the meat falls from the bones. Skim the grease carefully from the surface, remove the meat, chop fine, and return it to the liquor. Season it with one teaspoonful of powdered sage, salt and pepper. Sift in granulated yellow cornmeal, stirring constantly until it is the consistency of soft mush. Cook slowly for one hour, watching carefully, as it scorches easily. When cooked, pour into a greased, oblong tin, and put in a cold place. Cut in thin slices, and fry crisp and brown.