Originally Published:
Everyday Cookbook, Unknown
Original Images:

Dissolve an ounce tartaric acid in half teacup water, and take one tablespoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Scald your tomatoes, remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; have tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One quart milk, 1/2 cup rice, boil until creamy; add 1 cup sugar, yolks of 2 eggs, grated rind of 1 lemon, 1 tablespoonful butter. Remove from fire. Beat the whites of 2 eggs, 1/2 cup sugar and juice of 1 lemon. Put over top, place in oven to brown.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Wash 1-3 cup rice and cook until nearly tender in a double boiler with 2 cups of milk, scalded, and 1/4 teaspoonful salt. Meanwhile cook together in a shallow pan 1 cup of brown sugar and 2 tablespoonfuls of butter until it gets very dark brown, but not burnt. Add to this the rice and milk and finish cooking until the rice is tender and the caramel melted. Soak 1 envelope Knox Sparkling gelatine in 1/2 cup cold water until it is softened, and then dissolve it in 1 cup of hot milk. Strain into the cooked rice mixture and turn into a cold wet mold.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Cook for 10 minutes in a double boiler 1 cup rice, 2 cups water and salt to taste. Place in a frying pan 1 tablespoonful drippings (preferably lard, to keep it white), 1 small onion cut in tiny pieces, 3 tablespoonfuls canned or fresh tomatoes, 1 small red pepper and 1 green pepper cut in medium size pieces. Use the fresh peppers whenever possible, otherwise pimentoes. A few of the seeds are left in but the white part of the pepper is removed so that it will not be too peppery. Cook altogether for a few minutes, but do not brown, then add to the rice and cook for about an hour and a half without stirring. When ready to serve, the rice should be white and fluffy, and of a thick consistency.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Heat left-over boiled rice in a double boiler and arrange on a platter in a mound. Surround with carrots that have been cooked until tender and seasoned with a little butter, pepper and salt. Serve as a vegetable course.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Pack left-over boiled rice in Royal baking powder cans or a bread tin, rinsed in cold water. When using, turn out, cut in slices and cook first on one side, then on the other in hot drippings or bacon fat. Serve as a vegetable, or as a dessert with syrup.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Line a greased bread pan with warm, salted rice. Cover bottom and sides of pan, fill center with any flaked fish, well seasoned, cover top with rice and steam 1 hour. Turn on a platter for serving and surround with egg sauce.

Egg Sauce Melt 2 tablespoonfuls drippings with 3 tablespoonfuls flour, salt and pepper. Pour on gradually 1 1/2 cups milk, or hot water, stir occasionally and boil a few minutes, then add 1 egg yolk, slightly beaten, and season with 1 teaspoonful lemon juice or vinegar.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Put 1 quart boiling water and 1 teaspoonful salt in a double boiler. Add gradually 1 cup rice. Cook rapidly, uncovered, from 20 to 30 minutes without stirring. When rice has absorbed all the water, place tight cover on the double boiler, set on back of range, and let steam finish the cooking. The kernels will be full and distinct, and cooked in this way, rice retains all its nourishment.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two medium sized potatoes, 2 eggs, 1 1/2 tablespoonfuls butter, 4 cups flour, 1 cup light brown or white sugar, 1 cup sour milk, 1 teaspoonful Royal baking powder, 1 teaspoonful soda, 1 teaspoonful salt, grated nutmeg to taste. Boil potatoes until done, mash, add butter and salt, whip until light; add sugar and eggs, beaten, mixed with sour milk. Add dry to wet, beating thoroughly. Roll out and fry in deep fat.