Doughnut recipes from 1912
Ms. Royer's Doughnuts First Prize My recipe for doughnuts: Dissolve one cake of yeast and one tablespoonful sugar in one and one-fourth cups milk, scalded and cooled; add two and…
Scotch Shortbread Recipes from 1920
Mrs. Bailes' Scotch Shortbread One pound butter, three tablespoonfuls (heaping) brown sugar, two tablespoonfuls corn starch, with lard, cream, butter and sugar; add enough flour and the corn starch until…
Mayonnaise Recipes
Mrs. Adams' Cooked Mayonnaise Two rounded tablespoons flour, one teaspoon salt, one-half teaspoon paprika, one teaspoon sugar, one teaspoon corn syrup, one-third teaspoon mustard, one-fourth cup vinegar, three-fourths cup hot…
Chicken Pot Pie Recipes from 1914
Mrs. Iden's Chicken Pot Pie First Prize My recipe on how to make chicken pot pie: Have a fat chicken, not too old, joint it, start to boil in cold…
Welsh Rarebit Recipes from 1912
Mrs. Strahler's Welsh Rarebit First Prize My recipe for Welsh Rarebit: One pound creamery cheese, one level teaspoon of butter, two tablespoons of cream, one-eighth teaspoon of salt, one-eighth teaspoon…
Chocolate Fudge Recipes from 1911
Mrs. Greig's Chocolate Fudge First prize This is my recipe for Chocolate Fudge: 2 cups of light brown sugar, 1 cup of granulated sugar, 1 cup of cream or milk,…
Orange Cake Recipes
Mrs. Murphy's Orange Cake Five eggs, 3 whole ones and the yolks of 2; 2 cups sugar; add the grated rind and juice of 1 orange, 1/2 lemon, 1/2 cup…
Breakfast Recipes
Mrs. Jones' Breakfast Dish Mix one-half pound cracker crumbs with one-half pound finely minced ham; moisten with a little stock or water and add butter and salt to taste. Put…
Hot Biscuits Recipes from 1914
Mrs. Mason's Hot Biscuits Recipe First Prize This is my recipe on how to make hot biscuits: One quart flour, one teaspoon salt, two teaspoons baking powder, Royal, one tablespoon…
Roast Beef Recipes
Mrs. Durno's Roast Beef with Yorkshire Pudding Recipe The best pieces for roasting are the tenderloin, sirloin and rib pieces; the sixth, seventh and eight ribs are best; if you…