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.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take bread dough; work in it a small lump of butter. Make out your biscuits and set them away in a cool place until just before tea, when they should be changed to a warmer place and in fifteen minutes they will be ready to bake in a brisk oven. After the first working bread should be handled very
lightly.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Scald three pints of milk; while hot put in one cup of butter and one cup of sugar When cool add six quarts of sifted flour and the yeast as follows : one yeast cake in a cup of warm water (disolved), into which stir flour enough to make a thick batter. After all the ingredients are mixed let the mixture stand over night to rise. Mould or knead the whole and let it stand until after dinner or about noon, when it is rolled out about an inch thick, cut with a tin or tumbler; one half is folded upon the other, a small piece of butter being put in between. Let it rise and bake for tea.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take one qt. of flour and sift it; mix thoroughly with the flour one teaspoonful of salt and two very heaping teaspoonfuls of baking powder; add a little over one-half teacupful of butter until the butter is reduced to grains as fine as oatmeal. Stir into these ingredients enough cold milk to make a soft dough; add enough flour to enable you to roll out and cut into biscuits. Handle the material as little and as quickly as possible, and bake in a quick oven.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two coffee-cups of flour, one of sweet milk, two tablespoons of baking powder, four of melted butter. Will make twelve cakes. Bake in a quick oven.

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

1 c. matzo meal
1 c. cake meal
1/2 c. oil
1 c. boiling water
1 t. sugar
1 t. salt
5 eggs

Mix all ingredients except eggs in mixer. Add eggs, 1 at a time, beating after each addition. Grease a cookie sheet. Wet hands; make dough into 12 rolls. Drop onto cookie sheet. Bake at 400° for 45 minutes. Can be used for sandwiches during Passover. This recipe came from a very good friend. Yield: 12 rolls.