Originally Published:
Domestic Guide, 1937
Original Images:

1 quart cranberries
2 cups water
1 tablespoon gelatin
2 tablespoons cold water
2 cups sugar
Juice of two lemons
3 drops oil of peppermint

Cook berries in sauce pan with 2 cups of water for 5 minutes, or until they stop popping. Rub through a sieve or wire strainer. Reheat the sauce to a boiling point and add gelatin which has been soaked in 2 tablespoons cold water. Stir until the gelatin is dissolved. Add sugar, lemon juice and oil of peppermint. Cool, then place in the refrigerator freezer tray. Place cold control at highest point and mixture should freeze in maximum of one hour under general conditions. After frozen turn control back to normal position. (Serve 6).

Originally Published:
Domestic Guide, 1937
Original Images:

4 egg yolks
1 cup maple syrup
5 egg whites
1 teaspoon vanilla
2 cups whipped cream

Beat egg yolks until light, add syrup, and place in double boiler, stirring constantly until mixture coats the spoon. Remove from tray add beaten egg whites, vanilla, and whipped cream, return to freezer tray. (serves 6).

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

To be used as a dessert with hard sauce, or in soup. For soup the stock should be well seasoned and boiling when the batter is ready. Beat separately very stiff and light the yolks and whites of 2 eggs. Place a saucepan with 1/2 cup of milk and 1/2 tablespoonful of butter over the fire. As soon as it boils add 1/2 cup of flour. Stir until the contents are a smooth dough, and loosen from the bottom. Take from the fire and beat in the yolks. When smooth add the whites of the eggs, add a little salt, drop into boiling soup or water a spoonful at a time, cover and boil 6 minutes without lifting the cover.

Originally Published:
St. Andrew's, 1977
Original Images:

Pour 3 cups cold milk into bowl, add 2 envelopes dream whip and 2 packages pistachio instant pudding (4 serving size). Beat slowly to blend, then add 1 can fruit cocktail (drained), continue beating. Increase to high speed and beat until mixture forms medium hard peaks (about 6 minutes). Garnish with colored miniature marshmallows (they may also be put in with the fruit if you wish). Refrigerate. Serves 6.

Originally Published:
St. Andrew's, 1977
Original Images:

1 pint whipping cream
1 Cup powdered sugar
1 C crushed pineapple
1/3 Cup maraschino cherries (cut small)
1 Cup cooked rice
2 envelopes gelatin
1/2 Cup pineapple juice (heated)
1 Tbsp. vanilla

Soak gelatin in 2 Tbsp. cold water. Add juice and cool until syrup is formed. Whip cream add sugar, rice, pineapple and cherries to cream and sugar, gelatin and syrup. Put in loaf pan and chill. Serve in slices.

Originally Published:
St. Andrew's, 1977
Original Images:

4 3/2 Cups rhubarb cut in pieces
3/4 Cup sugar (less if you want a tarter crisp)
1/4 tsp. cinnamon
1/4 tsp. ginger
2 Tbsp. water

Place rhubarb in deep dish (1 1/2 qt.) Sprinkle with sugar, spices and water. Top with topping recipe.

Bake in preheated oven 375 degrees (moderately hot) for 35-40 minutes. Serve warm.

Topping:
4 Tbsp. margarine
1/3 Cup Brown sugar packed
1/3 Cup Flour
3/d Cup rolled oats

Cream margarine and sugar
Blend in flour and oats
Spread over rhubarb

Originally Published:
St. Andrew's, 1977
Original Images:

1 egg
3/4 Cup sugar
1/2 Cup flour
1 tsp. baking powder
1/2 tsp. salt
1 Cup chopped Northern Spy apples
1/4 Cup chopped nuts

Beat egg. Add sugar. Beat again. Mix remaining ingredients. Add to egg and sugar mixture. Bake in greased pie pan at 350 degrees for 45 min. Serve warm with ice cream or ginger flavored whipped cream.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Seven pounds of peeled peaches, three and one half pounds of sugar, one pint vinegar, two ounces cinnamon, one ounce whole cloves, scald the sugar, vinegar and spices together and pour over the peaches three days in succession, and the last time scald the peaches and syrup together.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

To six pounds of fruit take four pounds of sugar, one pint of vinegar. Boil to a thick jam, just before taking it up, stir in two tablespoonfuls of powdered cloves, and the same of cinnamon. Very nice to eat with meats.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Four quarts of currants free from stems, one pint of vinegar, two pounds of sugar, one teaspoonful of cinnamon and cloves, boil till thick as jelly.