Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cup of rice after it is boiled, one pint of milk, half a cup of sugar, the yolks of three eggs, the grated rind of one lemon. A small piece of butter. Bake thirty minutes, stir while baking.

Make a frosting of the whites of three eggs, one-half cup of sugar and the juice of one lemon.

When the pudding is done turn the frosting over the top, put back in the oven and brown a little.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Soak two tablespoons of tapioca in water over night. In the morning heat nearly a quart of milk to boiling. Beat the yolks of two eggs with half a cup of granulated sugar and add to the tapioca. When well beaten stir into the boiling milk and let it boil two minutes stirring constantly. Put it in a dish
to serve and add a teaspoonful of vanilla. Beat the whites of two eggs stiff, add two tablespoons of sugar and a teaspoon of vanilla. Drop on the cream, a spoonful at a time. Place in the oven to brown the frosting, then put in a cool place. The colder it is the better.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Three pints of milk, one-half box of Cox's gelatine, yolks of four eggs. Mix and boil until dissolved. Sweeten and flavor; after a little cool add whites of four eggs frothed. Put in moulds and eat with cream.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Four eggs, four cups of sweet milk, two and one-half cups of flour, salt. Stir twice after putting in the oven.

SAUCE.—One-half cup of butter, one cup of sugar, and stir to a cream.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cup of molasses and one of milk, three cups of flour not very full, three eggs, one teaspoon of soda, raisins, spice, and salt. Steam two hours.

SAUCE FOR THE SAME.—A small cup of sugar, three tablespoons of butter and two of flour, one pint of boiling water. Flavor to suit the taste.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One and a half cups of graham flour, half a cup of molasses, one-fourth of a cup of butter, one cup of sweet milk, one tea- spoon of soda, one-half a teaspoon of salt, one egg, spice to taste, one cup of fruit, citron, raisins or currants, or you may omit the fruit. Put it in a three pint basin, steam two and one-half hours, then set it in the oven about five minutes.

SAUCE.—One cup of white sugar, one-fourth cup of butter, one-half a cup of jelly, beat well, melt over steam not stirring while melting.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Cut a sponge cake into slices. In a large glass dish put a layer of cake and then one of the bananas. Make a soft custard and pour over it.

FOR THE CUSTARD.—One quart of milk, four eggs, four tablespoons of sugar. Beat the sugar and yolks of eggs together and stir into the hot milk. Beat the whites and cook in the milk before the yolks are put in, then pour them on top and flavor when cool.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One quart of milk, three eggs, yolks for inside and whites for frosting, one cup of sugar, three tablespoons of corn starch. Bring the milk to a boil, add the cornstarch (dissolved in a little water), yolks of eggs and sugar well beaten, and let the whole thicken, stirring constantly. Add a teaspoon of vanilla or lemon, pour into pudding dish to cool, then spread over it the following sauce:
SAUCE.—Whites of three eggs, a half cup of sugar, three spoons of chocolate.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cup of sweet milk, two cups of flour, one and one-half cups of sugar, butter the size of an egg, two teaspoons of baking powder. Beat until very light and bake in a quick oven in square tins, and serve with lemon sauce.

FOR RASPBERRY PUDDING—Use the same recipe but bake in jelly tins and spread with raspberries. Make a sauce of the juice. Set it on the stove and let it come to a boil, adding sugar and nutmeg.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of molasses, one of sweet milk, one of suet chopped fine, or a half cup of melted butter, one of raisins, half a cup of currants, two and a half cups of flour, half a teaspoon of soda. Mix well, and salt and spice to taste. Steam two hours.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pound of stoned raisins, one pound of English currants, one pound of grated bread, one pound of suet, chopped fine, one dozen eggs, two nutmegs, one-half teaspoon of salt, a little canded lemon sliced. Mix thoroughly; put in cloth pudding bags and boil six hours. This recipe makes two puddings, This is a genuine English pudding. Vinegar sauce.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup molasses, one teaspoon soda, one cup sweet milk, one cup chopped raisins, one egg, graham flour sufficient to make a little stiffer than cake. Steam two and one half hours.

SAUCE.---One egg well beaten, one cup sugar, stir well into the egg, flavor with nutmeg.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two teacups rice, wash and boil until tender; pare and core twelve large, sour apples, leaving them whole; fill the apples with rice and put it around the outside; tie each in a separate cloth and drop in boiling water. Serve with cream and sugar, or any sauce desired.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One-half pound of suet, one cup of raisins, one cup of currants, two eggs, one tablespoon of salt, one-half tablespoon of cinnamon, cloves and allspice, one tablespoonful of molasses, three cups of flour, two teaspoonfuls of baking ponder. Boil three hours.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

For the sick. A delicious blanc mange is made by stirring two heaping tablespoons of oat meal into a little cold water, when stir this into a quart of boiling milk. Flavor and pour into molds to cool, when it may be eaten with cream or jelly.