Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil 1 pit water and 2 cup sugar to a
Syrup add the juice of 3 oranges.
Partly froze add milk and one egg.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

LOG CABIN features which can be combined with any bridge or luncheon menu served at a Lincoln's birthday party are especially appropriate. Log cabin sandwiches as well as a log cabin dessert are featured by Miss Margaret Ericson of the National Dairy council, around which the general menu can be built.

Cut the edges off a loaf of whole wheat bread with a large, sharp knife. Cut across the loaf lengthwise in quarter inch slices. You will be able to get about four of these straight slices out of one loaf. Roll gently with a rolling pin so that these slices can be handled. Spread with softened butter, For each loaf of bread take two packages of cream cheese,
four teaspoonfuls mayonnaise and one-half cup of chopped pecans. Spread this

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

1 pint grape juice,
Juice of i lemons,
1 quart ginger ale,
Sugar to taste.
Dissolve the sugar in grape juice (Most people like about two tablespoons for this) and add lemon. Chill thoroughly before serving...

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

1 pint grape juice,
4 t sugar.
Juice of 2 oranges,
Chilled water.

Half fill tall glasses with grape juice, add to each a spoon of crackrd ice and fill with sparkling water.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

1 pint grape juice,
Juice of 3 limes,
3 or 4 t sugar,
1 pint sparkling water.

Half fill tall glasses with grape juice. Add to each juice of one lime, sugar to taste, shaved ice, and fill with sparkling water.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

Several long-stemmed sprays of
fresh mint,
1 pint plain or sparkling water,
2 T sugar,
2 T sugar,
1 pint strong lemonade,
1 pint grape juice

Pinch stems of the mint between thumb and finger until the bruised sprigs give out the utmost of their flavor, and thrust stems into a deep pitcher half-filled with cracked ice. Over them sprinkle the sugar and let it stand for half an hour. Then add grape juice, the lemonade and water. If sparkling water is used, add it just before serving.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

3 t. tea,
3 c. boiling water,
1 pint grape juice,
4 T. sugar.
Juice of 2 lemons.

Pour the boiling water on the tea, cover closely and allow to stand for five minutes. Then stir it from the bottom and strain. Add sugar, lemon juice and grape juice. Chill thoroughly. Some hostesses prefer to omit the lemon and just add grape juice to the iced tea They enjoy the new color and flavor it gives.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

STARTING the party with a punch is the secret of success in the good old summer time. The refreshment of fresh fruit drinks is indispensable to languid summer days and lagging summer appetities. The delicate color and fragrance of deep-purple grape juice, the amber tang of grapes with ginger ale, the piquancy of a grape rickey lend that indefinable charm to the summer afternoon or evening party. Here are a. few specially selected, healthful summer-drink recipes:

Grape Juice Punch.
1 pint grape juice,
Juice of 3 lemons,
Juice of 1 orange.
1 c sugar.
2 pints water
(1 pint may be sparkling water).
Add to grape, juice the lemon juice and orange juice and dissolve the sugar in It. Then add the water. If sparkling water is used, add it just before serving. Serve very cold. So simple to make, of ingredients that are usually on hand in the household.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

Dredge the lamb slices with to which salt and pepper has be added; saute until nicely browned. Place the slices in casserole, season well and cover with sliced tart apples. Cover the dish and bake slowly (275 degrees F.) for one hour.

For dinner serve:
Lamb Steaks with Apples
Glazed Sweet Potatoes
Light Rolls
Buttered Green Beans
Lemon Cream Pie
Coffee

For Sunday supper or a, "busy day" luncheon, try using: Molded Lamb Salad:

Put several tablespoos of well-seasoned aspic .... bottom of a mold and arrange hard cooked eggs in an interesting pattern. When chilled, fill the mold with finely chopped cooked lamb mixed with diced green peppers, celery, chives and hard-cooked egg. Fill the mold with more Jelly and chill. Serve on a bed of watercress or endive.

Serve with:
Molded Lamb Salad
Toasted Rye Strips
Chocolate Russe
Bu Cookies
Black Tea

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

For Piquant Sandwiches, cream together one package of cream cheese and two tablespoonfuls of peanut butter. Chop very fine one hard-cooked egg, one sour pickle, and one tablespoonful of green pepper. Blend them into the cream cheese, adding one-eighth teaspoonful of salt and a dash of pepper Spread between buttered slices of bread.

Chicken Almond Sandwiches are delicious. (Mix) together one cupful of chopped chicken (with) one cupful of chopped blanched almonds. (Blend) them together with eight tablespoonful of cream, and season with three-fourths teaspoonfuls of salt, one-fourth teaspoonful of paprika, and a dash of pepper. This may be used as a filling for either white or whole wheat bread.

To make Oriental Sandwiches cream one package of cream cheese and add twelve dates, stoned and chopped, and one-eighth teaspoonful of salt. Spread on buttered bread, sprinkle lightly with chopped peanuts, cover with buttered bread.