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

Grated rind and juice of 4 lemons, 6 eggs, 1 lb. of sugar, butter size of an egg. Mix together and cook in double boiler until it thickens.

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

Five qts. of currants, 4 lbs. of sugar, 1 1/2 lbs. of raisins stoned and chopped, 4 oranges seeded and chopped with peel. Stew together 1 hour and put up as jam.

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

One peck of ripe tomatoes, 4 lbs. white sugar, 1 cup vinegar, 1 teaspoon cloves, stew gently 4 hours.

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

Four common sized onions
1/2 peck ripe tomatoes, skinned;
2 red peppers
1/2 scant teacup of salt
1 teacup of white sugar
3/4 teacup of white mustard seed
1 teacup grated horseradish
2 tablespoons each of cloves, cinnamon and black pepper
3 tablespoons celery seed
1 qt. cider vinegar

Chop peppers and onions very fine, chop tomatoes and drain them; mix well with the spices and put in a stone jar with a cover. Do not cook.

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

Twenty-four ripe tomatoes
8 onions
12 green peppers
4 tablespoons salt
8 tablespoons sugar
4 tablespoons cinnamon
4 teaspoons ginger
8 teacups vinegar
Peppers and onions chopped fine

Put all together and boil 3 hours.

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

Eighteen good sized tomatoes
6 medium sized onions
3 red peppers
2 1/2 cups of vinegar
1 cup of sugar
1/3 cup of salt

Chop onions and peppers fine, peel the tomatoes and squeeze out the juice, take the juice with all except tomatoes and boil together a few minutes, then add tomatoes chopped fine, and boil about 20 minutes, when it is ready to seal.

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

4 Tablespoon butter. 5 tablespoon flour. 1 qt milk. Stir butter & flour to a Cream and add to the milk when boiling use double boiler Pepper & salt. Dressed Salmon. Cover I can Salmon with boiling water & let stand on the fire 20 minutes. 1 tablespoon butter. 1 tablespoon flour. 1 Cup boiling water & thicken. juice of half a lemon. 1/2 teaspoon salt - Pepper, add the beaten yolk of an egg & flour over the fish on a platter.

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

One tablespoon of butter, 1 teaspoon of salt, 2 tablespoons of flour, 1/8 teaspoon of white pepper, 1 pt. hot milk. Heat butter till it bubbles, add flour and seasoning, then the hot milk gradually. If it lumps, cook until it thickens. It may be made thinner by using more milk, richer by using cream, brown by browning flour and butter.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Peel, quarter, and core, rich tart apples; put to them a very little water, cover them, and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Three tablespoonfuls of butter
One onion
One bay leaf
One sprig of celery
Two tablespoonfuls of vinegar
Half a cupful of currant jelly
One tablespoonful of flour
One pint of stock
Salt
Pepper

Cook the butter and onion until the latter begins to color. Add the flour, and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game.