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

One peck of green tomatoes, 1 qt. of vinegar, 5 lbs. brown sugar, 1 lb. currants, 1 tablespoon each of cloves and cinnamon. Boil tomatoes 3 hours in vinegar, add sugar, currants and spices and boil 1 hour or longer. If too juicy when making the pies dredge in a little flower and grate in a little nutmeg. Put a layer in the pie and some raisins on top, then another layer of mince meat and more raisins. One qt. can will make three pies. This canned will keep all winter.

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

Get peppers that will stand on the blossom end. Cut off the stem end for a lid, leaving the stem on for a handle. Take out all inside being careful to leave no seeds. Make a free meat stuffing by chopping some tender roast beef, or tough parts of steak stewed till tender, with 2 tomatoes size of an egg, piece of an onion, tablespoon of minced parsley, slice of bread 1/2 inch thick. Season with salt and pepper, if not moist enough add a little stock. Fill the pepper; put on the lid and bake 3/4 hour in a moderate oven.

Delicious stuffed green peppers were served at a luncheon recently. Very large ones were chosen. They had been split length-wise into halves, the seeds removed and a mixture of bread crumbs and minced ham, well seasoned with butter, pepper and salt, placed in them. They were then moistened with tomato juice and baked in a hot oven until brown. A little chopped parsley was sprinkled over them just before they were sent to the table.

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

Long, slow cooking breaks down the fibre of meat, and so makes it more tender. Many tough pieces are nutritious, and can by slow cooking be made as susceptible as more expensive cuts. In order to shut in the juices, meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside by the coagulation of the albumen, after which the heat should be lowered and the cooking proceed slowly. Dark meats should be served underdone or red; white meats thoroughly cooked. Clean meat by wiping it with a wet cloth, but do not put it in water. Salt and pepper draw out the juices; therefore, do not put them on the meat before cooking, or until after the meat is seared. Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. Turn it with spoons.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 medium sized egg plant, 3 medium onions, 1/2 cup rice (uncooked), 2 eggs, 3/4 cup butter or substitute, toasted bread crumbs.

Cut egg plant in half lengthwise, scoop out pulp and cook covered with water until tender. Drain. Chop onion fine. The amount of onion should equal about 2/3 the amount of egg plant pulp. Cook rice. Mix pulp and onion with 1/2 cup butter and simmer. Beat eggs well. Add rice and pulp mixture. Add toast crumbs until the consistency of dressing. Season to taste. Fill cases. Cover with crumbs and dot with remaining butter. Bake in moderate oven (350 degrees) long enough to brown. About 30 minutes.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1 C. sifted flour	                1 egg, well beaten
3/4 t. salt	                2 Tb. warm water
1/2 C. cooked riced potatoes      1/2 C. shortening

Mix and sift flour and salt, add to potato. Make a well
and add the egg and water. Mix well. Turn out on lightly
floured board and knead until light and elastic. Roll out
1/4 inch thick. Cut with a floured 2 1/2 inch cutter. Roll
out circles until they measure 3 1/2 inches. Fill with 2
Tb. of filling. Fold in half to form a semi-circle. Seal
edges tightly. Turn 4 pirogen at a time into 1 quart boiling
salted water. Boil 5 minutes, remove, drain, then fry in
shortening until golden brown on each side. Serve with sour
cream. (Makes about 14).
A standard yeast dough or pastry dough can also be used for
Pirogen. With these types of dough the Pirogen are baked
rather than boiled, on a well-greased pan in a 375°oven until
nicely browned.

PIROGEN FILLINGS
I CHEESE
1 lb. Farmer Cheese	2 Tb. sugar

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1/2 lb. cooked salmon	cooked rice
2 hard-cooked eggs	         salt
a few mushrooms		pepper

Chop the salmon, hard-cooked eggs and mushrooms; mix to-
gether with rice, salt and pepper. Place some of the filling
on oval of unbaked pastry and cover with another oval of pastry,
pressing down the edges. Repeat until all ingredients are
used. Let them stand 1/2 hour; bake in moderate oven (350°)
20 to 25 minutes.
OTHER PIROZHKI FILLINGS:
1. Fry a chopped onion in fat until light brown. Combine with
ground left-over meat.
2. Fry chopped onion in butter. Combine with riced potatoes.
3. Chop a hard-cooked egg. Combine with 3/4 C. cooked rice.
Season to taste.
4. Drain 1 lb. sauerkraut. Cook in saucepan until almost dry.
Chop an onion, fry in 2 Tb. fat. Combine fat and onion with
sauerkraut.
5. Combine fruit conserve with chopped nuts.
6. Chop any dried fruits, such as prunes, apricots, or apples,
add a little nutmeg.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

pie dough	            cooked rice
cooked soup meat	   salt and pepper to taste
2 onions	            chicken fat or oil

Grind meat with onions. Add seasonings and enough rice to
make mixture hold together. Fry this gently in a little fat
or oil.
Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds.
Place a tablespoon of filling mixture on each round. Fold
dough over to form a semi-circle and seal edges. Bake in a
450° oven until brown. Serve as an accompaniment to borscht
or other soup.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Too little known or too seldom attempted is the process of braising, and it is one of the most savory ways of cooking tongue. Wash a fresh tongue and cover with boiling water, and a heaping teaspoonful of salt. Simmer slowly for 2 1/2 hours if large, 2 if small; then take it out, remove the skin, and trim off anything that may look ragged about the thick end. Then thrust the point of skewer through the tip of the tongue, turn the thick part of the tongue inward, hold it firmly so until the top is lapped around and the skewer driven through both; then take a piece of muslin-part of a
well washed flour sack will do-and cut a strip just as wide as the tongue; bind this firmly around the tongue and tie with twine. Set this aside while the vegetables are being fried. Have these prepared while the tongue is boiling. Brown in the braising pan 2 heaping tablespoonfuls of butter;
toss in 1 small carrot, 2 medium-sized onions, 1 small turnip,

Originally Published:
Like Mama Used to Make, 1952
Original Images:

Defrost 10oz. package chopped spinach
6 eggs beaten
6 T. flour
1 pint carton cottage cheese and chives
8 oz. shredded Cheddar cheese

Mix together thoroughly. Place in two 10 inch pie plates
that have been heavily greased. Bake 350 degr. for 1 hour.
You may freeze this.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1 large round pumpernickel
chopped hard boiled eggs
chopped herring
minced black olives
chopped egg whites
any other desired combinat-
ion of tasty ingredients
Slice the bread horizontally so you have 4 to 5
round disks 1/2 inch thick. Trim off crusts. Place
the chopped eggs in a circle in the center of each disk.
Arrange chopped herring in a ring around the eggs.
Form a third and last ring of eggs around the herring.
Mark off or outline the center circle with minced black
olives. Mark next ring with the egg whites and edge the
whole disk with black olives. Decorate with pimento strips
or squares. Cut into pie shaped wedges and serve. You
may use any other ingredients you wish; always keep harmony
of taste and color in mind.