Originally Published:
Everyday Cookbook, Unknown
Original Images:

Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart until the mold is nearly full. To the water left in the kettle, add three fourths of a box of Cox's gelatin (some add juice of lemon), dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed.

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

Lay them in salt and water for an hour or so after they are drawn. Make a dressing of bread crumbs, mashed potatoes, one onion chopped fine, a little summer savory, salt and pepper. Put the ducks into the dripping pan and cover with water. Let them boil 10 minutes, then turn off the water and add sufficient to baste with. When almost done dredge with flour, and lay on some pieces of butter to brown them. Make the gravy from the pan with the giblets cooked and chopped fine.

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

Singe off all small feathers, wash thoroughly, rub well with salt, ginger and a little pepper, inside and out. Prepare the following dressing: Take the livers, gizzards and hearts and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root, 1/2 an onion and a tomato. Put all this into your chopping bowl, soak some stale bread, sqeeze out all the water and fry in spider of hot fat, throw this soaked bread into the bowl, add 1 or 2 eggs, salt, pepper and a speck of ginger. Mix all thoroughly, fill this in the ducks and sew up. Lay in the roasting pan with slices of onions, celery and tomatoes and specks of fat. Put this on top of fowl. Roast covered up tight and baste often. Roast 2 hours.

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

Soak in salt water 2 hours before cooking. Make a mashed potato dressing seasoned with onion, butter, pepper and salt. Fill the body of the goose, grease it all over well with butter and dredge with flour. Place in a pan with a pint of water, baste well and cook 2 hours. Serve with onion gravy and apple sauce.

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

Prepare the cream the same as for oyster patties, and add 1 pt. of cold chicken cut into dice. Boil 3 minutes, fill the shells and serve. Add 1 teaspoonful of onion juice if liked.

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

One pt. chicken, veal or beef boiled and chopped
1/2 pt. cream or milk
2 tablespoonfuls of flour
1 tablespoonful of butter
2 tablespoonfuls of chopped parsley
1 tablespoonful of chopped onion
1 tablespoonful of salt
1/4 tablespoonful of nutmeg
cayenne pepper to taste

Put the cream over the fire in a farina kettle, melt butter and flour to a smooth paste and stir into the boiling milk. Stir constantly until very thick. Take from the fire and add the meat and beat till thoroughly mixed, adding the seasoning. Spread on a large platter to cool. Have ready a bowl containing 2 beaten eggs, and a platter with sifted bread crumbs. Form the croquettes tightly, dip into the egg and then roll in the crumbs, again into the egg and crumbs and fry them a golden brown in smoking hot lard.

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

Fourteen ozs. of boiled chicken chopped fine, 1/2 pt. milk, 1/4 lb. butter, 1 teaspoon of salt, 2 tablespoonfuls of flour, a pinch of cayenne pepper. Mix flour in a little of the milk, rub smooth, then add to the boiling milk; add salt, pepper and butter, when nearly cold add to chicken, mix thouroughly, let cool. When cool make into 12 croquettes, dip in egg, roll in fine cracker crumbs, lay in frying basket and fry in hot lard.

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

One cup of rice washed several times and boiled till very tender in a hot of water, 1/4 cup of milk, 1/2 teaspoonful of salt 1/2 teaspoonful of pepper. Drain the rice, season it with a little butter, pepper and salt and line greased muffin tins with it. Fill with creamed chicken, cover over with rice, put the cups in a pan of hot water and bake 20 minutes. Turn out on a platter and pour about them a cream sauce.

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

Boil until very tender 8 lbs. of chicken. When cold cut into small pieces as for salad. Make a dressing of 1 qt. sweet milk, 1 cup of sweet cream, 3/4 cup butter, juice of 1 1/2 large lemons, salt and pepper to taste, small quantity of red pepper on point of knife, 3/4 cup of flour mixed smoothly in enough cold milk to be of the consistency of cream, 1 can of mushrooms boiled until tender in the juice. Mix milk, cream, butter, salt and pepper and cook in double boiler. When boiling stir in gradually the flour wet with some of the milk until it thickens. Strain the juice of lemons and stir in last. Strain all through a fine gravy strainer into the chicken. Stir in the mushrooms and cover with finely rolled cracker crumbs. Bake about 20 minutes.

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

One chicken 4 1/2 lbs., 4 sweet breads, 1 can of mushrooms. Boil chicken and sweet breads. When cold cut up as for salad. In a sauce pan put 4 cups of cream, in another 4 tablespoonfuls of butter and 5 even spoonfuls of flour. Stir until melted, then pour over the hot cream, stirring until it thickens. Season with a small onion grated, a very little nutmeg and black and red pepper. Put chicken, sweet breads and mushrooms cut in small pieces in a baking dish mixed with cream. Cover with bread crumbs and pieces of butter, and bake 20 minutes.