This site is the complete 1920 book Libertyville Presbyterian Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Beverages and Cocktails
14 recipes
Breads, Rolls, Muffins, Etc.
184 recipes
Cake Icings and Fillings
47 recipes
Cookies-Doughnuts
57 recipes
Desserts-Puddings
88 recipes
Luncheon Dishes
96 recipes
Pickles-Relishes
127 recipes
Sandwiches
20 recipes
Sauces
21 recipes
Vegetables
28 recipes
Highlights
Nut Bread (Egg slightly beaten C sugar C)
1 egg, slightly beaten 1 C sugar 1½ C sweet milk 4 C flour 1 t salt 4 t baking powder Beat well and add one cup chopped nuts. Let…
Shirley Sauce
12 large ripe tomatoes 2 hot green peppers 2 C vinegar 1 C sugar 2 onions Chop vegetables. Boil slowly about three hours. This is…
Lobster Sandwiches
Saute thick slices of lobster in butter and sprinkle with lemon juice. Place between slices of buttered toast and serve with hot…
Bran Muffins (Mrs Dorothy Boyd C boiling)
Mrs. Dorothy Boyd. 12 C boiling water 1½ t soda, dissolved in boiling water 2 C Pillsbury's Health bran flour 2 C Pillsbury's…
Cottage Pudding
1 C sugar ¼ C shortening 1 C sweet milk 2 eggs Peaches and powdered sugar 2 C flour --- Mrs. W. J. Dillon.
Brown Sugar Candy
2 lb. brown sugar 1 C milk Vanilla Chopped walnuts Butter Boil sugar and milk thirteen minutes, take from stove and add butter…