Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Stir the whites of 2 eggs, 2 teaspoons of sugar, the juice of 1 lemon, until the sugar is well mixed. Add cup of cold water, strain into a tumbler and serve at once.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Heat some milk in a granite saucepan for 1/2 hour to sterilize it, but do not boil, then set aside to cool. Beat 1 egg with 1 teaspoon of sugar, enough to mix well. Add to this 2 tablespoons brandy and cup of the cold milk. Strain into a tall slender glass and serve at once.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

To 3 qts. fresh, ripe, juicy grapes, freed from the stems, put 1 qt. water, no sugar. Let come slowly to a boil, and when the whole mass is boiling hot strain the juice through cheese cloth. Then return liquor to the fire, and as soon as it arrives at boiling point again, can it in glass jars. An excellent and refreshing drink.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take 1 oz. Iceland moss, wash and boil in 1 qt. water until it is reduced to 1 pt. Then strain and add 1 lb. white sugar and the juice of 2 lemons. Very palatable, and can be used as freely as desired. Excellent for a cough.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

When the patient is tired of plain coffee, it is sometimes rendered more palatable by pouring the hot coffee into a well beaten egg just before serving.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Egg-nog can be made with scalded or plain milk, as it agrees with the patient. Beat thoroughly the yolk of a fresh egg in a glass with one heaping teaspoonful of white sugar, nearly fill the glass with sweet milk and add the white of the egg beaten to a froth, mix gently and drink. Some like the addition of a dessertspoonful of brandy. Made still richer by the addition of a little sweet cream. A very nutritous drink.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take a large tablespoonful of rice and cook it in a quart of water slowly for two hours or even longer. Stir frequently. Strain and flavor with nutmeg, lemon or what is desired. Always wash rice very thoroughly before using. Or the rice can be soaked a couple of hours in warm water and then boiled until it is very soft.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Fill about two-thirds full cans or bottles with nearly cold boiled milk and a small piece of lump sugar, and a quarter of a cake of Vienna yeast. Securely cover the tops of the cans, shake twice a day. Will be ready in a week to use.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Dissolve a little isinglass in water, then put an ounce of freshly ground coffee into a saucepan with one pint of new milk, which should be nearly boiling before the coffee is added; boil together for three minutes; clear it by pouring some of it into a cup and dashing it back again, add the isinglass, and leave it to settle on the back of the stove for a few minutes. Beat up an egg in a breakfast cup, and pour the coffee upon it; if preferred, drink without the egg.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Wash and pick over the grapes with care, drain and mash carefully so as not to mash the seeds; strain through a jelly bàg and let stand until it begins to ferment, then to every 4 quarts of juice add 1 quart of water and 3 pounds of the best cane sugar. Allow to ferment for one week, carefully skimming each day. Put into a cask, allow to stand open for 1 or 2 days and then seal up. Do not bottle for 5 months.