Originally Published:
Jubilee Cook Book, 1887
Original Images:

Save from dinner a soup plate of mashed potatoes, add to it half a saltspoonful of pepper, the same of nutmeg, a little salt and the yolk of an egg; form into small cakes, put in a buttered baking pan, brush the top with the white of an egg and brown in a quick oven.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take a part of your dough that has been prepared with shortening for raised biscuits, into this mix a handful of sugar, then roll out to the thickness of about one-half inch, place in a dripping pan and let stand in a warm place till light. When light cover the top with melted butter, and sprinkle over with sugar and cinnamon. Bake and cut in strips. This is a breakfast bread much used by Germans.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Beat three eggs well, add a pint of sweet milk, salt. Cut slices an inch thick from a loaf of bread; remove the crust, dip the slices into the egg and milk, fry like doughnuts, in very hot lard, until brown; butter and sprinkle with powdered sugar. Serve hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One coffee cup of sweet milk, three eggs (well beaten), with one-half teacup of flour. Butter a large frying-pan, and when moderately hot pour in the mixture and let it cook slowly, being very careful not to let it scorch. When sufficiently hard to roll or lap together add salt, butter and pepper, according to taste, and after lapping it together, as you do a turnover, let it cook slowly five minutes, then remove it to the platter for the table, and eat while hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

1 egg
butter size of an egg or
1/2 butter 1/2 lard
2 heaping table spoons sugar
1 cup sweet milk
1/2 cup corn meal
1 cup white flour
2 teaspoonsful baking powder -
salt (Extra good - EBB.)

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One egg, 1 cup of milk or cream, 1 saltspoon of salt, 3 slices of bread. Break the egg on a plate and beat with a fork for a minute or until the visciousness is destroyed. Then mix in the milk and salt. In this mixture soak the slices of bread until they are soft, lay them in a buttered omelet pan and fry slowly until a golden brown. Then place a bit of butter on the upper side of each slice, turn and brown that side. Spread a little butter, powdered cinnamon and sugar on each slice and arrange one above the other in a covered dish. Serve very hot.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

For 2 slices of well toasted bread take 1/2 pt. milk, 2 teaspoons flour, 2 teaspoons butter. Put the butter and flour in a saucepan and stir gently until the butter melts, let bubble together for a few minutes, then add milk gradually (having been heated) so as to have the sauce perfectly free from lumps. Dip the hot toast into boiling salted milk and place in a covered dish and pour the sauce, salted, over and between the slices.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

To make toast successfully one should endeavor to convert as much as possible of the starch into dextrine. To do this cut the bread into slices 1/3 inch thick and place on a toaster some distance from the fire, so that the heat may penetrate to the center of the slice before the outside has begun to change color.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two tablespoons oatmeal (rolled oats), 1 saltspoon salt, 1 scant teaspoon sugar, 1 cup boiling water, 1 cup milk. Mix the oatmeal, salt and sugar together, and pour on the boiling water. Cook in a saucepan 30 minutes, or in a double boiler 2 hours, then strain through a fine wire strainer, add milk, heat again to boiling point and serve hot.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One large cup fine oatmeal, 1 1/2 cups cold water poured on the oatmeal; wash until the water becomes thick. Strain this into a basin, season with salt, add very little butter and boil until thick as cream, stirring constantly. Add a dessertspoonful of brandy just before it is done. This is very nourishing and suits a dyspeptic when nothing else will.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Heat a pint of milk "milk warm," add two teaspoonfuls of the wine of pepsin or any good preparation of rennet. Let it stand until it curdles and serve with sugar, cream and nutmeg. Juncket is frequently made with the juncket tablets.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Koumiss is a milk preparation made with yeast; juncket is milk prepared with rennet or pepsin.

Juncket.
Heat slightly a pint of sweet milk, and add a little sugar and two teaspoonfuls of essence of rennet, a little nutmeg and cinnamon. Serve cold.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Many people do not appreciate the value of prunes. Weak stomachs will bear good prunes, well cooked, almost better than any other kind of fruit. For invalids cook them until soft (they can be soaked in water first), and add a very little sugar. Some can relish them without any. The small cherry prunes, properly cooked and served with syrup, are almost as delicious as cherries. They are good served with cereals for breakfast.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One pint of boiling water; mix a large spoonful of flour in a little cold water. Stir it into the water while boiling; let it boil 15 minutes; then add a teacupful of milk and a little salt. Give another boil.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil two tablespoonfuls of hominy until quite soft, and then rub into it a teaspoonful of butter thoroughly, add a pint of boiling milk, stirring all the time, strain and return to fire and boil up again. Salt, and serve with a little sugar and cream if desired.