Tag: W. C. BUTCHER;

Recipes for Biscuits, Rolls, and Small Cakes

RAISED BISCUIT.  MRS. M. A. MOORHEAD. One pint sweet milk, one half cup butter, one tablespoonful sugar, onetablespoonful yeast, a little salt, whites of two eggs beaten stiff.Make the sponge at supper time.  At bed time, work in flour to Read More

Recipes for Cookies and Crackers

CHEAP COOKIES.  MRS. BELLE BLAND. One teaspoonful of baking powder mixed in flour, two cups of whitesugar, one cup of butter, one cup of sour milk, one teaspoonful ofsoda dissolved in the milk, one cup of chopped hickory nuts.  Takeenough Read More

Recipes for Cakes

CAKES. “With weights and measures just and true,Oven of even heat,Well buttered tins and quiet nerves,Success will be complete.” In making cake, the ingredients used should be of the bestquality–the flour super-fine, and always sifted; the butter fresh andsweet, and Read More

Recipes with Cheese

CHEESE. “I will make an end of my dinner;There’s pippins and cheese to come.”                                                         –SHAKESPEARE HOW TO MAKE A WELSH RARE-BIT. One-half pint of grated soft cream cheese and one-half cupful ofcream, melted together in a sauce pan; add a Read More

Recipes for Fancy Puddings

PUDDINGS “The proof of the pudding lies in the eating.” APPLE PUDDING.  MRS. G. H. WRIGHT. Six good-sized apples, stewed and well beaten; six eggs, beatenseparately; one pint of sweet cream; sweeten and flavor to taste.Bake with an under crust.  Read More

Recipes for Soups

The best soups are made with a blending of many flavors.  Don’t beafraid of experimenting with them.  Where you make one mistake youwill be surprised to find the number of successful varieties you canproduce.  If you like a spicy flavor, Read More