Cook Book

A cookbook you were meant to finish yourself — every recipe page faces a blank leaf for your own, and the woman who owned this copy filled eleven of them.

Baking Powder Breads

12 recipes in this part of Cook Book.

Popovers

Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two…

Batter Cakes

Beat thoroughly one teaspoon of soda with one and one-half pints of sour milk. Beat the yolks of three eggs and add to the milk, then stir…

Breakfast Puffs

Boil a pint of milk with a quarter of a pound of butter. Stir in three-quarters of a pound of flour and let cool. Beat the whites and yolks…

Flannel Cakes

Beat two eggs in a bowl and add a teaspoon of salt, a tablespoon of sugar and a pint and a half of milk, with a teaspoon of cream tartar…

Snow Balls

Beat the whites of four eggs. Mix one cup of cream, two tablespoons of sugar, a teaspoon of baking powder and flour to make a batter, and…

Cream Waffles

Beat two eggs with a pint of sour cream; add a teaspoon of soda, half a teaspoon of salt, with flour to make a thin batter. Pour in…

Scones

Sift one quart of flour; add half a teaspoon of salt, a teaspoon of sugar, a tablespoon of lard, one beaten egg, two teaspoons of cream…

Buttermilk Biscuits

Sift a quart of flour, add a tablespoon of lard, half a teaspoon of salt, one teaspoon of soda, sour buttermilk to make soft dough, roll…

Egg Biscuits

Sift a pint and a half of flour, add a teaspoon of salt, a tablespoon of sugar, two beaten eggs, a tablespoon of lard and half a pint of…

Corn Cakes

Put a pint of meal in a bowl, mix through it a teaspoon of salt and pour over it enough fiercely boiling water just to moisten the mass…

Rice Waffles

One and three-fourths cups of flour, two-thirds of a cup of cold boiled rice, one and one-fourth cups of milk, two tablespoons of sugar…

Spoon Bread (southern dish)

One pint of coarse white corn meal, one dessertspoon of salt, lard size of a walnut, one egg, whites and yolks beaten separately, and milk…

Rights & ReuseThe complete text of Cook Book (1909) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.