Originally Published:
Jubilee Cook Book, 1887
Original Images:

One-fourth lb, lean ham chopped very fine, the yolks of three eggs ("well beaten), one-half oz. butter, two tablespoonfuls of cream, and a little red pepper. Stir over the fire till it thickens, then spread on hot toast. Garnish with parsley.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/3 c. fat
2/3 c. water
1 1/2 t. salt
1/4 t. pepper
6 eggs
2 c. matzo meal

Mix fat, water and seasonings and bring to a boil. Pour the liquid gradually onto the matzo meal, mixing well with a fork. Beat the eggs into the mixture; knead thoroughly. Grease hands, and roll pieces of dough into marbles about 3/8" thick. Place on greased cookie sheet. Bake at 400° until brown.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs beaten
1/2 t. potato flour
2/3 c. matzo cake meal
1/8 t. salt

Beat eggs, cake meal, potato flour and salt. Knead well. Roll out on floured board to 1/4" thickness. Cut into 1/4" cubes. Fry in deep fat heated to 375° until brown. Drain and serve in soup.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs
2 T. oil
2 c. flour (approximate)
1 t. salt

Mix all ingredients, using only enough of the flour to make a soft dough just firm enough to roll with the hands. Divide the dough into 2 or 3 parts and roll with hands into ropes 3/8" thick. Cut into 1/2" pieces. Place on well greased cookie sheet and bake at 375° until golden brown. Shake pan occasionally or turn nuts, so that they brown evenly on all sides. Use as a garnish.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 egg
1 c. flour
pinch of salt

Knead all ingredients into a hard firm ball of dough. Grate on a medium fine grater. Spread on a board to dry thoroughly before storing away in jars. When needed, cook in boiling salted water for 30 minutes. Drain and serve in chicken soup, or as a side dish with fat and gravy. The farfel may be boiled directly in the soup if preferred.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Thick honeycomb tripe, 2 tablespoonfuls butter, 1/2 teaspoonful onion (minced fine), 1/2 pint cream, flour. Cut boiled tripe into strips about inch wide by 3 inches long. Put into chafing dish butter and onions. When these are hot lay in the tripe, first dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in pan cream, into which has been stirred 1/2 tablespoon flour. Cook, stirring all the time, until you have a smooth, thick sauce. Return tripe to it and serve.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Half pint of shrimps (fresh or canned), tablespoonful tomato sauce,
2 tablespoonfuls butter, 1/2 an onion (grated), 1/2 cup boiled rice, gill of cream. Put the butter into the chafing dish; when hot stir in the onion and rice, add cream, shrimp and tomato sauce; stir until it boils, then let it simmer for 5 minutes.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Sweet breads, tablespoonful butter, salt pork (strips). Sweet breads should be well washed and dried; run the pork in with a needle; put the butter into the chafing dish, and when hot lay in sweet breads; salt and cook; turn often to crisp the pork.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Can of French peas, pepper, salt, 2 tablespoonfuls of butter. Put the butter into the chafing dish; when melted add the peas; season with pepper and salt; cook for 10 minutes.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One dozen large oysters, butter, pepper, salt. Drain juice from oysters thoroughly, butter the chafing dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side. While cooking keep adding a little butter. This, with the juice of the oysters, forms a brown skin in the chafing dish; season with pepper and salt, and when browned serve oysters and skin very hot.