Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups powdered sugar, one-half cup butter, two tablespoons currant jelly, juice of one half lemon. Warm the butter and stir to a cream with the sugar, divide into two parts; whip the lemon juice into one and the jelly into the other. Wet a bowl and fill with alternate layers of red and white sauce. Set it on the ice for awhile, slip a knife close to the sides of the bowl and turn out, and serve on a cold dish.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Scald one pint of cream, add one tablespoon of cornstarch, one-half cup of sugar, one teaspoon of vanilla, whipped whites of two eggs. Serve hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

To Accompany Puddings.
One and a half cups of sugar, half a tablespoon of flour mixed with cold water, two tablespoons of vinegar, one-fourth of a nutmeg, pinch of salt; pour over this a half pint of water and boil ten minutes. Just before taking from the stove, add a desert-spoon of butter.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-quarter lb. of sugar with 1 tablespoonful of water is stirred in a small saucepan and left over the fire until it is quite brown, then cool it with a little water. Three good pints of fresh milk and 1/4 lb. of sugar, upon which the rind of a lemon is grated, is boiled up with the brown syrup. Beat up the yolks of 9 eggs, add the milk slowly and let it come to boiling. Put the beaten whites, flavored with a little vanilla, like a wreath around the creme, sprinkle some sugar upon it and cover it with a hot saucepan; cover for a few minutes.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat to a cream 1/2 cup of sugar and 1/4 of a cup of butter, work in gradually 1/2 a cup of flour, 2 tablespoonfuls sweet milk and a teaspoonful of vanilla. When mixed smooth set the dish in boiling water and cook and beat till creamy, beating in 2 big spoonfuls of cream at the last. Other pudding sauces will be found under the pudding recipes to which they belong.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-half pint water, 1 cupful sugar, 1/2 teaspoonful cornstarch,
1 teaspoonful each extract bitter almonds and vanilla, 1/2 cupful white wine. Stir 2 tablespoonfuls of sugar on the fire in thick saucepan, with 1 tablespoonful water, until very dark, but not burned; add water boiling, rest of sugar, the cornstarch dissolved, boil 10 minutes; when about to serve, strain, add extracts and wine.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Put 1/2 pint milk in small saucepan over fire; when scalding hot, add yolks 3 eggs; stir until thick as boiled custard; add, when taken from fire and cooled, 1 tablespoonful extract vanilla, and whites of eggs whipped stiff.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Remove very thinly 1/3 the rind of 1 lemon and 1 orange; remove remainder with the thick white skin very close to pulp; then cut each in small dice, remove seeds; lay in bowl; peel, core, and cut in dice 2 sour apples, which add to well made wine sauce; simmer until tender; then add 1 cupful seedless raisins, lemon and orange dice, with lemon and orange peel, cut into shreds, and boil in very little water, which add to sauce to flavor; when about to serve, add 1 teaspoonful extract almonds.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Set on fire 3/4 pint water, 1 cupful sugar; boil 20 minutes, remove from fire and add 1 teaspoonful each extract cloves and ginger.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat to light cream 1/2 cupful sugar, flavored with 1/2 teaspoonful extract lemon, and 1/2 cupful butter; add yolks of 2 eggs, and place on ice until wanted.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Bring slowly to boiling point 1/2 pint wine; then add yolks of 4 eggs, and 1 cupful sugar; whip it on fire until in state of high froth and a little thick; remove, and use as directed.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Dissolve 1 teaspoonful cornstarch in little water, add it to 1 cupful boiling water, with 2/3 cupful brown sugar; boil 10 minutes ; remove from fire; add 1/2 cupful cider, scalding hot, 1 large tablespoonful good butter, and yolks 2 eggs.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-half pound maple sugar, 1 pound cut sugar, 3 pints water. Break maple sugar small, place on fire, with cut sugar and water; boil 5 minutes; skim, then cool.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Place peach juice from can in small saucepan; add equal volume of water; little more sugar, and 8 or 10 raisins, boil this 10 minutes, strain and just before serving add 8 drops extract bitter almonds.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil 1 cupful sugar and 1 cupful water together 15 minutes, then remove; when cooled a little, add 1/2 teaspoonful extract lemon and
1 tablespoonful lemon juice.