Originally Published:
Jubilee Cook Book, 1887
Original Images:

Eighteen ripe tomatoes, two onions, two green peppers, two teaspoons of salt, one teacup of sugar, two and a half cups of vinegar, one teaspoon each of cloves and cinnamon, chop and mix. Boil slowly and keep in glass cans.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two tablespoons of chopped mint, same of sugar, one-half cup of vinegar. Use less sugar if desired.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One peck ripe tomatoes, three green peppers, two onions chopped fine, three cups of vinegar, two tablespoons of sugar, two of salt, two of ground cloves; cook two hours and strain through a sieve and boil down.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Melt in a sauce pan a tablespoonful of butter, stir into it till smooth a tablespoon level full of flour, and add a cup of boiling milk, salt and pepper.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/2 c. soy sauce
3 T. oil
3 T. honey
ginger, garlic, pepper to taste

Mix first 3 ingredients in oblong dish. Use for 1-1 1/2 pounds of meat for barbecue. Sprinkle beef on both sides with seasonings. Marinate 6-8 hours, turning meat occasionally.

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

Melt required amount of butter, add salt, pepper, paprika, minced parsley, minced onion. Let all boil up, and pour over fish, meat, potatoes, spinach, etc.

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

Cut into small pieces 2 pounds lamb. Take out all bones. Cook for 3/4 hour and fry with tablespoon lard. Wash and cut 2 large heads of celery into
1 inch pieces and mix with it 2 large onions sliced. Put into frying pan
and add 2 tablespoons lard and fry for 15 minutes, stirring occasionally. Then add to it the fried meat and season with salt, pepper, and 1 teaspoon curry powder. Add to this 3 large sliced tomatoes and cook for 1/2 hour and serve with "Pelav".

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

2 tablespoons flour
2 tablespoons butter

Melt butter and stir in flour, adding milk to make a thick sauce. Season well.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Mix equal quantities of butter and flour together over the fire until quite smooth, add a little boiling water, and after taking off the fire add the yolks of two eggs slowly, and nutmeg and lemon juice according to taste. It should be about the thickness of good cream, and quite smooth. (Fothergill.)

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 large onion, chopped
1 lb. ground beef
1 T. oil
1 large can Italian tomatoes
1 can tomato soup
1 can tomato paste
1 clove garlic, crushed
1 T. sugar
1 t. salt
1 bay leaf
1/4 t. oregano
1/4 t. basil
black pepper to taste
1 c. red wine

Heat oil in heavy pan. Add onion and beef; stir until beef loses its redness. Add
tomatoes, soup, tomato paste and garlic. Cover and simmer 1 hour, stirring occasionally. Add remaining ingredients; simmer covered as slowly as possible another 2 hours. Remove bay leaf and spoon over spaghetti.

Yield: 6-8 servings

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cup of sweet milk, 1 tablespoonful flour, 1 tablespoonful butter, 1/2 teaspoonful salt, 1/2 teaspoonful pepper. Melt the butter, add the flour and then the milk. Use this cream sauce for macaroni, potatoes, oysters, salmon, chipped beef, chicken or mushrooms.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of milk heated and thickened with one tablespoon
of corn starch, the liquor from the fish (if none, double the
quantity of butter), one large spoonful of butter, one raw egg,
one spoonful of any kind of catsup, a pinch of cayenne pepper,
and one of mace. Put the egg in last and very carefully boil
one minute. When the pudding is entirely cold, take from the
mold and pour the sauce over it. Slice it after it goes to the
table.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

(Mrs. Owen's Cook Book.)
One gal. cabbage, 1 gal. tomatoes, 1 qt. onions, all chopped together;
3 tablespoons ground mustard, 2 tablespoons ground pepper, 2 tablespoons of cloves, 3 gills mustard seed, 1 gill salt, 1 lb. of sugar, 3 qts. vinegar. Boil together an hour or two, stirring well.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

fine, 1 tablespoonful chopped parsley, 1 tablespoonful chopped capers,
1 cup mayonnaise dressing; add a few drops onion juice.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Three-fourths pint water, 1 cupful sugar, 1 small teaspoonful cornstarch, 1 teaspoonful each extract lemon and cinnamon, 1/2 gill wine. Boil water, add cornstarch, dissolve in little cold water, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and wine.