Originally Published:
Everyday Cookbook, Unknown
Original Images:

Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon baking powder, and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Four eggs
One tablespoonful of butter
Half a teaspoonful of salt

Beat the eggs, and add the salt to them. Melt the butter in a sauce-pan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it.

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

Cut thin slices of home-made bread into round, oval and heart-shaped pieces with cookie cutter, spread with soft butter. Cover with napkins wrung out of hot water, until thoroughly steamed. Spread with gooseberry jam, sprinkle heaping teaspoonful of chopped hickory nut meats in the middle of a slice, cover with the other and press the edges securely together.

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

Take any kind of meat chopped very fine and mix with an equal quantity of celery, which should also be chopped very fine. Slice bread very thin, spread with butter and a very little French mustard, then spread the chopped meat and celery.

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

Chop the halibut fine and remove the tough fibre. Season highly with cayenne pepper. Rub to a paste with butter and spread on bread.

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

One pint of peanuts, remove shucks and peel them; roll with rolling pin--not too fine. Stir in 1/2 cup, or more if you wish, of mayonnaise dressing. Cut your bread very thin, spread with butter, then with the peanut mixture.

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

Slice the bread, toast and butter it, and spread with grated cheese; arrange on a platter and set in the oven to soften the cheese; pour a thin white sauce over it and serve immediately.

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

Two tablespoonfuls of butter
1 1-2 tablespoonfuls of flour
1-2 cup of milk
1 cup of grated cheese
3 eggs
1-2 teaspoonful of salt
cayenne

Put butter in a saucepan and when hot add flour and stir until smooth; add milk and seasoning; cook 3 minutes; remove and add well beaten yolks and cheese; set away to cool. When cold add whites beaten stiff. Turn into buttered dish and bake 20 to 25 minutes. Serve hot.

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

Two tablespoonsfuls melted butter, 4 tablespoonfuls grated cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt and pepper, bake in small buttered pan in moderate oven about 15 minutes.