625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

Pinzon 8-Piece Stainless-Steel Kitchen Tool Set


One quart of sweet milk; three ounces of grated chocolate; scald the milk and chocolate together; when cool add the yolks of five eggs, and one cup of sugar; bake about twenty-five minutes; beat the whites for the top brown in the oven. — Mrs. W. R. Kemp.


Oe quart of milk; four eggs; four tablespoonsful of sugar; four tablespoonsful of flour; one teaspoonful of any flavoring; make like custard, using only yolks of eggs: heat the whites; add six tablespoonsful of sugar; pour on top; set in the oven to brown. — Mrs. E. J. Pomeroy.


Three eggs well beaten; two and one-half tablespoonsful of sugar two tablespoonsful of butter; three-fourths cup of sweet milk; one cup raisins, chopped; one tablespoonful of baking powder; flour enough to make the consistency of pound cake; steam thirty-five minutes; to be eaten with any sauce. — Mrs. E. J. Pomeroy.


Line a dish with quartered peaches; three tablespoonsful of sugar over them; one pint of milk; two tablespoonsful of corn starch; yolks of three eggs; one cup of sugar; make a boiled custard; pour half of the custard over the peaches; then another layer of peaches and sugar; then the rest of the custard; heat the whites of eggs to a froth; flavor with lemon, and cover the top of the custard; put in the oven to brown; pour the custard on the peaches while hot. — Mrs. C. Strong.


Three cups of raised dough; one cup of molasses; one cup of butter; one cup of milk; two teaspoonsful of cream tartar; one teaspoonful of soda; spice and raisins; boil three hours. — J.J. Frazer.


One cup of molasses; one cup of raisins; one cup of sweet milk one egg; piece of butter size of an egg; four cups of flour; one teaspoonful of soda; boil three hours. Sauce: piece of hutter size of an egg; melt it; one tablespoonful of flour; one cup of water; one cup of sugar let it boil, and flavor to taste. — Mrs. E. W. Bartlett.


Butter a mould and fit in closely a layer of sponge cake; then one of spiced fruit cake; then one of canned peach or pear; and thus fill the mould; press solidly and pour over it soft custard; serve with soft custard. — Mrs. J. J. Frazer.

© Laurel O'Donnell 1998 - 2012, all rights reserved
This is an adaptation of the original publication
This document may be downloaded for personal non-commercial use only
and cannot be reproduced or distributed without permission.