Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take one quart of good sponge and add to it one egg, one cup of sugar, one-half cup of butter and a little grated nutmeg Thicken with flour as for bread. Knead well and let it get light before moulding; make out in small biscuit, crowding them in the pans so they will not spread. When well raised
bake rather slowly.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of soaked bread crusts, one cup of sweet milk, one tablespoon of lard, (after melted), one teaspoon (small) of soda; thin if necessary. Stir till smooth.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of sweet milk, one cup of sugar one-half cup of yeast, one teaspoonful of salt; stir in Graham flour and set to raise over night, then add more flour uncil you can mould into biscuit, raise and bake.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of squash, one cup of sugar, one-half cup of butter, one cup of yeast, one teaspoonful of soda, little salt; make stiff enough for bread biscuit.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two eggs, well beaten, two cups of flour, one cup of milk, two teaspoonfuls of baking powder, two tablespoonfuls of melted butter, one-half tablespoonful of sugar.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of new milk, one gill of yeast; make into a sponge at night. In the morning add two-thirds of a cup of butter (melted), one teaspoonful of soda dissolved in a little water, two eggs, one and one-half cups of sugar. Set to rise, and when light stir down ; let rise again, and then add flour to make into a loaf; let it rise once more and make into rusks. This receipt makes forty rusks.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Piece of butter size of a walnut, one cup of molasses; melt butter with molasses; one egg, one cup of flour, one and one-half cups of cornmeal, one and one-half cups of sweet milk, one teaspoon of soda.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One egg, one cup of milk, one cup of flour, salt, one teaspoon of baking powder. Have the muffin-pans very hot and bake quickly. A nice breakfast dish.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take one-half cake of compressed yeast, three pints of flour, one and a half cups of sweet milk, one cup of butter (melted), one tablespoon of lard, a little salt, three eggs, beaten separately. Mix as for cake, let it rise, then put it in deep jelly pans and let it rise again; bake in a moderately hot oven. When done, split open and butter each piece, laying one piece upon the other. Serve while hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two eggs well beaten, two tablespoons butter, two tablespoons sugar, two cups flour, two teaspoons baking powder.