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:

One pint clams, 2 tablespoonfuls butter, 1 gill sherry, 1/2 pint cream, yolks of 2 eggs, scant teaspoonful salt, a little cayenne pepper. Trim from the clams the tough part, being careful not to cut into the soft portion. Melt the butter over boiling water, stirring constantly; when creamy, put in the sherry. Beat together the yolks of the eggs and the cream, and add gradually stirring all the time. As soon as it is all mixed, turn in the
clams, and cook until plump.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cupful dried beef, chopped fine; 1 tablespoonful butter, 1/2 pint milk, 2 eggs. Melt the butter in the milk, over hot water, put in the meat and cook about 5 minutes; add the beaten eggs slowly and stir until the sauce is thick. Serve on toast or fried bread.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Put into a saucepan 1 tablespoon butter, 1 of flour, and stir until they bubble, then add a gill of milk or cream. This now makes a very thick white sauce which must be stirred well to prevent burning. When smooth stir in 3 ozs. grated cheese, salt, pinch of paprika, and take it from the fire and stir in 2 eggs, yolks and whites beaten separately. Butter a granite dish and bake from 10 to 15 minutes and serve at once.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat 3 eggs lightly. Melt a piece of butter and pour in the eggs. Sprinkle with salt and pepper and 3 teaspoonfuls of grated cheese. When it begins to thicken, roll and turn out.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-fourth lb. of cheese, 1/4 cup of milk, 1 teaspoon of mustard,
1/2 teaspoonful of salt, 1 egg, 1 teaspoonful of butter, a few grains of cayenne, 1 small tablespoonful of chopped onion, 4 slices of toast. Break the cheese in small pieces, or grate it and put it with the onion in a double boiler. Add the milk. Mix the mustard, salt and pepper and add to the beaten egg. When the cheese is melted add the butter and other ingredients and cook 2 or 3 minutes until it thickens a little, then pour over the hot toast and serve.