Originally Published:
Everyday Cookbook, Unknown
Original Images:

Two eggs, one cup of sugar, one cup of cream, two cups of flour, one teaspoonful of cream of tartar, and one teaspoonful of soda.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Twelve large red sweet peppers, 1 tablespoon salt, 1 pint vinegar, 3 cups sugar. Grind the peppers stir salt in and let stand 3 hours. Drain, put in kettle, add sugar and vinegar and cook until thick.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

mmm

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Advertisement

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

mmmm

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

To 3 pts. water add 1 1/2 lbs. loaf sugar. Boil together and when cool, strain and add 2 ozs. of tartaric acid, 1/4 oz. of essence of lemon, and the white of 1 egg well whipped. Bottle and cork tight, taking care that a little of the egg be in each bottle. For mixing the cream:---1/3 tumbler of Boston cream, fill up with water; add a salt spoonful of carbonate of soda and stir well. Mrs. Cushney.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Season a few large oysters with salt and pepper. Wrap each in thin slice of best bacon and fasten with wooden toothpick. Have chafing dish very hot and cook pigs just enough to crisp bacon. Serve on toast or platter, garnishing with parsley.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One-fourth lb. grated cheese, 1 oz. butter, 1/2 cup of milk and yolks of 2 raw eggs beaten together, 1 salt spoonful of salt, 1 salt spoonful of dry mustard, 1 salt spoonful of pepper and a little cayenne.
Mix these ingredients together in a saucepan and stir over the fire until melted perfectly smooth. Have prepared 3 slices of toast on a hot dish and pour the dressing over and serve.
Golden Buck:---A golden buck is a Welsh rarebit with a poached egg laid on it. Yorkshire Rarebit:---A Yorkshire rarebit is a golden buck with a slice of broiled bacon laid on it.
All rarebits may be prepared at the table in a chafing dish, if the grated cheese and toast are prepared in the kitchen.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One-fourth lb. of cheese, 1/4 cup of milk, 1 teaspoon of mustard, 1/2 teaspoonful of salt, 1 egg, 1 teaspoonful of butter, a few grains of cayenne, 1 small tablespoonful of chopped onion, 4 slices of toast.
Break the cheese in small pieces, or grate it and put it with the onion in a double boiler. Add the milk. Mix the mustard, salt and pepper and add to the beaten egg. When the cheese is melted add the butter and other ingredients and cook 2 or 3 minutes until it thickens a little, then pour over the hot toast and serve.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

(Frequently tested, and excellent). Put 1 tablespoonful butter in chafing dish. When melted add 1 cup fresh milk and 1/2 cup fine bread crumbs, 2 cups of grated cheese, a salt spoonful of dry mustard, a little cayenne. Stir constantly, and add just before serving 2 eggs beaten light.