625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

The Old Sturbridge Village Cookbook


Two quarts of flour; (less if Haxall is used); one pint of milk; one penny's worth of yeast; one tablespoonful of sugar, two tablespoonsful of butter; mix at night; in the morning knead thoroughly; set to rise again; when light cut with a biscuit cutter; butter the edge and fold nearly double; bake twenty minutes. — Mrs. E. J. Pomeroy.


Two cups of wheat meal; one and a half cups of flour; three quarters of a cup of sugar; two and a half cups of sour milk; one teaspoonful of soda. — Mrs. J. J. Frazer.


Boil one pint of sliced and peeled potatoes; pour off the water; mash fine; add one and one-half pints of water; then strain; one-half cup of sugar; one tablespoonful of lard; cup of yeast; rise over night; flour to thicken enough to roll. — Mrs. J. J. Frazer.


One quart flour sifted with two teaspoonsful of cream of tartar; rub in butter size of an egg; add sweet milk to make a soft dough; one tea-spoonful of saleratus in the milk. — Lillian Barkalow.


One pint sifted squash; one-half pint of milk; one-half pint of yeast; one cup of sugar; butter size of a hen's egg; a little salt and a little soda; make them rather stiff; let them rise over night; in the morning mould into small biscuit; let them rise again and bake; they are very nice. — Mrs. M. E. Topliff.


Three cups of flour; three heaping teaspoonsful of Royal baking powder; butter size of an egg; make a soft dough with milk, and bake quickly. This also makes a good short-cake for berries or fruit. — Mrs. C. P. Lyman.


One teacup of Indian meal; one and a half teacup of flour; one egg; two-thirds of a teacup of sugar; salt; one teacup sweet milk; one teaspoonful of baking powder. — Mrs. E. M. R.


One cup of corn meal; one cup of flour; one -half cup of sugar; one-half cup of cream; one egg; small cup of milk; one teaspoonful of baking powder. — Mrs. Hodge.

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