Mrs. W. H. Wilson's New Cook Book

Mrs. Wilson's plain-spoken new cook book — farina to fruit cake in level measures and few words.

Breads

25 recipes in this part of Mrs. W. H. Wilson's New Cook Book.

English Tea Biscuits

4 cups flour. 4 level teaspoons baking powder. 1 teaspoon salt. 2 tablespoons butter or crisco. 1 cup mashed potatoes. 1 cup milk. Boil and…

Soda Biscuit

1 qt. flour. 1 teaspoon soda. 1 teaspoon salt. 3 level teaspoons baking powder. 1 kitchen spoon crisco. 1 cup sour milk. Sift soda, salt…

Beaten Biscuit No. 2

1 qt. flour. 1/2 teaspoon baking powder. 1 level teaspoon salt. Lard size of goose egg. Two-thirds cup of milk and water, half of each with…

Baking Powder Biscuit

1 cup flour. 2 level teaspoons baking powder. 1 tablespoon fat. 1 teaspoon salt. Sift dry materials together. Mix fat into flour with fork…

Sally Lunn No. 1

1 pt. flour. 2 tablespoons sugar. 1/2 teaspoon salt. 1 scant cup milk. 3 tablespoons butter. 1 cake yeast. 1/4 cup warm water. 1 egg. Sift…

Whole Wheat Flour Bread

1 cup scalded milk. 1 cup boiling water. 1 cake yeast. 1/2 cup lukewarm water. 1 spoon salt. Add boiling water to milk, with salt. When…

German Coffee Cake

1 cake yeast. 3/4 cup luke warm water. 1 1/2 cups flour. Dissolve yeast in water; add flour, beat well, let rise to nearly double its…

Cornmeal Cakes

1 pint meal. 1 heaping tablespoon cooked rice. 2 eggs beaten separately. 1 pint milk. 1 tablespoon flour. 1/2 teaspoon salt. 1 teaspoon…

Cornmeal Drop Cakes

1 pint meal. 1/2 teaspoon salt. 1 cup hot water. 1 tablespoon crisco. 2 eggs beaten separately. Stir in salt and crisco. When cool add…

Dropped Cornbread

2 cups corn meal. 1 teaspoon sugar. 1 teaspoon salt. 2 cups boiling water. Sift meal, salt and sugar. Pour over this boiling water; let…

Mush Bread

1 pint sweet milk. 1 pint cornmeal. 1/2 teaspoon salt. 1 teaspoon butter. Heat milk to scalding point, stir in slowly meal. When done…

Hickorynut Bread

1 egg. 1 cup sugar. 1 cup sweet milk. 1 teaspoon salt. 1 cup nuts. 4 1/2 cups flour. 4 level teaspoons baking powder. Mix well and let…

Quick Graham Bread

2 cups graham flour. 1 cup white flour. 1-3 cup sugar. 1 teaspoon salt. 4 level teaspoons baking powder. 1 1/2 cups milk. Make into batter…

Quick Coffee Cake

1 pint flour. 1-3 cup sugar. 1 teaspoon cinnamon. 1 egg. 1/2 teaspoon salt. 3 level teaspoons baking powder. 1/2 cup sweet milk. 4…

Boston Brown Bread. Mrs. Dyer's

2 cups whole wheat flour. 1 cup water-ground meal. 1 teaspoon of salt. Sift together, and mix well, then add three-fourths cup dark…

Pop Overs

1 cup flour. 1 cup sweet milk. 1/2 teaspoon salt. 2 eggs. Mix carefully and pour into greased rings. Bake in hot oven 30 or 35 minutes…

Rice Muffins

1 1/2 cups prepared rice. 1 cup milk. 1/2 tablespoon butter. 3/4 cup flour. 1 teaspoon baking powder. Brush muffin rings with crisco and…

Corn Meal Muffins

2 cups sour milk. 1 cup meal. 1 tablespoon flour. 1 teaspoon soda. 2 eggs beaten separately. 1 tablespoon butter. 1 scant spoon salt. Sift…

Old Fashioned Rusk

Sift twice together: 2 1/2 cups flour. 1 teaspoon each of cinnamon and soda. 1/2 teaspoon each salt, cloves and nutmeg. 1/2 cup butter…

Steamed Brown Bread

2 cups graham flour. 1 cup corn meal. 1 teaspoon salt. 1 1/2 teaspoons soda. 3/4 cup molasses. 1 pint sour milk. Steam 3 hours. Add raisins…

Brown Bread

1 cup white flour. 1 cup meal. 1 cup buttermilk. 2 teaspoons soda. 1 cup New Orleans molasses. 1/2 teaspoon salt. Mix well, put into well…

Oatmeal Brown Bread

1 cup Graham flour. 1 pint Quaker oats. 3/4 cup corn meal. 3/4 cup molasses. 2 teaspoons salt. 1 pint sour milk. Mix all well, steam 2…

Pineapple Muffins

3 cups flour. 3 teaspoons baking powder. 2 eggs, beaten light. 1/4 cup butter, or crisco. 1/2 teaspoon salt. 1/2 cup sugar. 1 cup milk. 1/4…

Fritter Batter

1 cup flour. 2 eggs. 1 tablespoon butter or fat. 1 tablespoon lemon juice. 1/2 cup water. Beat yolks as for cake, add water, beat into this…

Corn Fritters

1 cup corn. 1 egg. 1 tablespoon cream or rich milk. 1 teaspoon butter. 1 tablespoon flour. Mix all together and fry in hot fat.

Rights & ReuseThe complete text of Mrs. W. H. Wilson's New Cook Book (1914) 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.