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

One qt. drained oysters, 1 large tablespoon butter, 2 even teaspoons corn starch, salt, dash of red pepper, celery salt or a little chopped celery.
Mix butter, cornstarch and seasoning in the chafing dish; when hot add oysters one by one. Stew until the oysters are well filled out with the edges curling. Serve with toast.

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

Three and 1/2 lbs. veal
1 tablespoonful ground pepper
1 tablespoonful salt
3 tablespoonfuls cream
Pinch of ground cloves
1 grated nutmeg
4 crackers rolled
Piece of butter size of an egg

Chop the veal very fine, roll the crackers very fine. Mix with three eggs, make into loaf, let it stand 2 hours and bake.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One pound can of salmon
2 eggs, beaten
4 tablespoonfuls of melted butter
1 tablespoonful of parsley
pinch of red pepper and salt
1 cup of bread crumbs

Mix and steam 1 hour. Sauce for Loaf: 1 cup of milk, 1 tablespoonful of corn starch, 1 tablespoonful of butter, 1 egg, beaten light. Scald milk, add other ingredients. Cook until thick and add liquor from salmon.

Originally Published:
Domestic Guide, 1937
Original Images:

2 cups canned red salmon (flat)
1 cup vinegar
1 teaspoon whole cloves
1/2 teaspoon allspice
8 peppercorns
1/4 teaspoon salt

Rinse salmon thoroughly with hot water. Remove skin and bones. Combine other ingredients and bring to the boiling point and pour over fish and cover. When cool, place in refrigerator for several hours. Drain and serve very cold. Care should be taken to leave the pieces as large as possible.

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

One pt. cream, 1 qt. of oysters, 2 tablespoonfuls of flour. Heat cream, add the flour wet with a trifle of cold milk, season with piece of butter size of a walnut, and pepper and salt to taste. Parboil the oysters in their liquor, with water enough to cover them, drain and stir into the cream sauce. Have patty shells hot, fill and serve immediately.

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

One pt. small oysters, 1/2 pt. of cream, a large teaspoonful of flour, salt and pepper. Let the cream come to a boil. Mix the flour with a little cold milk and stir into the boiling cream. Season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor. Skim carefully and drain off all the liquor. Add the oysters to the cream and boil up once. Fill the patty shells and serve. The quantities given are enough for 15 shells.

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

Cut a long loaf of bread into slices about 2 inches thick; a baker's long 5 cent loaf will make 6. Dig out the crumbs in center of each piece, leaving sides and bottom like a box, i. e., make a square box of each piece of bread. Brush each box over with melted butter, and put in quick oven till light brown. Fill with creamed oysters and serve.

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

For 1 pt. of oysters use 1/2 pt. of cream. Drain the liquor from the oysters and steam them until just hot. Make a cream sauce by putting 1 tablespoonful of butter in a frying pan, and when melted stir into it 1 tablespoonful of flour. Add the cream to this and stir until done, seasoning with salt and pepper, a small pinch of mace and the same of cinnamon. Put in the oysters long enough to plump; pour over dainty rounds or squares of toast on hot platter. The dish loses its flavor if allowed to cool, so serve hot.

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

For a quart of oysters carefully drained have nine crackers finely powered. Bake 20 minutes, less rather than more. Lay first in the bottom of your baking dish or pan a layer of oysters. Salt them with black and red pepper mixed, proportion 2/3 black pepper for 1/3 red. Take half your crumbs for your second layer. Grate over these a little nutmeg, and add 8 or 10 lumps of butter the size of a walnut. Another layer of oysters as before, and the remainder of your crumbs, treated in the same way.

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

Take 1 qt. of oysters and cracker crumbs rolled fine. Put in bottom of buttered baking dish a layer of cracker crumbs, then a layer of oysters, season with salt and pepper and plentiful sprinkling of bits of butter. Repeat till dish is full, having layer of cracker crumbs on top. Cover with good sized bits of butter, and add sweet milk and liquor of oysters enough to soak the crackers. Bake about 1/2 hour.