Originally Published:
Everyday Cookbook, Unknown
Original Images:

One cup of sugar, two eggs, two tablespoons of melted butter, two thirds cup of milk, two even teaspoons of cream tartar, one even teaspoon of soda, flour enough to roll, salt and nutmeg.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Pit 1 cup dates, cut in halves, add 2 tablespoonfuls sugar and large tablespoonful butter substitute and work into bread dough. Put in pan, let rise and bake in a slow oven. It may be served hot or cold and makes excellent sandwiches with a nut or fig filling.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One cup sugar, 3 eggs, beaten light and together; 3 full tablespoonfuls melted butter, 1 cup milk, a little salt, 3 heaping teaspoonfuls Royal baking powder, 4 cups flour, or until stiff enough, and roll out. Flavor with nutmeg or any preferred flavoring.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Cut corn from 1/2 dozen ears of cooked corn, 2 eggs, well beaten, 1 teaspoonful Royal baking powder, 3/4 cup sweet milk, salt, and add enough ground crackers to make a thin batter. Drop by spoonful on a well greased griddle.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Mix two cups yellow cornmeal, 1/2 cup molasses, 1 cup sugar, 2 tablespoonfuls shortening, 1 teaspoonful salt, 1 cup of sour and 1 cup of sweet milk together in a double boiler and cook over hot water for about 10 minutes after the mixture has become hot. Let cool, add 1 cup wheat flour and 1 1/2 teaspoonfuls soda, 1 teaspoonful cinnamon and 1/2 teaspoonful each ginger and cloves, sifted together, then 1 egg well beaten.

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

For 2 slices of well toasted bread take 1/2 pt. milk, 2 teaspoons flour, 2 teaspoons butter. Put the butter and flour in a saucepan and stir gently until the butter melts, let bubble together for a few minutes, then add milk gradually (having been heated) so as to have the sauce perfectly free from lumps. Dip the hot toast into boiling salted milk and place in a covered dish and pour the sauce, salted, over and between the slices.

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

To make toast successfully one should endeavor to convert as much as possible of the starch into dextrine. To do this cut the bread into slices 1/3 inch thick and place on a toaster some distance from the fire, so that the heat may penetrate to the center of the slice before the outside has begun to change color.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

1/2 cup sugar
pinch salt
1 cup sour milk
1 teaspoonful soda
1 cup corn meal
3/4 cup (scant) white flour
shortening size of egg

Bake in gem tins or loaf.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2/3 cup sugar
2 tablespoonfuls lard
2 eggs
1 pint buttermilk
1 teaspoonful soda
salt
Use 1-3 flour and don't make too stiff.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2/3 cup sugar
2-3 cup corn meal
1 1/2 cups flour
3 teaspoonfuls Royal baking powder
1 egg
1 teaspoonful salt
1 tablespoonful shortening
1 cup sweet milk

Put all together before stirring.