Transcribed by Michele DeParasis and Patty Millich

Corn Muffins

1 pint wheat flour, 1/2 pint corn meal, 3 eggs, 3 tablespoons sugar, 3 tablespoons melted butter, 2 teaspoons baking powder (Royal), 1/2 pint milk, 1/4 teaspoon salt.  Cream sugar and butter and yolks of eggs, add salt, then add milk.  Sift corn meal, flour and baking powder together, add to above mixture and lastley the stiffly beaten whites of eggs.

 Mrs. J. B. Nevling

 Corn Bread

1 egg, beaten separately, 1 cup milk or more, 1 cup yellow cornmeal, 1 cup flour, 1/2 teaspoon slat, 1 tablespoon sugar, 1 tablespoon butter, 2 teaspoons baking powder.

Mrs. W. C. Helmbold


Mix one pint of corn meal and one large teaspoon of flour with one pint of cold milk.  Stir this gradually into one quart of boiling water; add a teaspoon of salt.  Boil one hour or more, stirring often.

Mrs. W. C. Helmbold

Potato Buns

In the evening mix together 1 cup dry mash potatoes, 1 cup sugar, 1 cup Fleischmann's yeast ( 1 cake).  In the morning add to this 3 eggs, yolks and whites beaten together, 1/2 teaspoon salt, 1/2 cup melted lard.  Make stiff with flour with spoon, let raise, cut out, raise again, bake 15 minutes.

Mrs. George W. Johnson


To one pint of bread sponge, add in the morning 1 tablespoon lard, 1 tablespoon butter, 2 tablespoons sugar, 1 egg.  Beat the sugar and egg together , then mix all and let rise; mould well into shape with the hands, and place in pans, so as not to touch each other; grease over with melted butter and let rise again.  Bake in moderate oven.

Augusta Connelly


Scald 1 quart milk, 1 yeast cake, dissolved in milk.  When it is cool, flour enough for soft batter.  In the morning, add 2 eggs, 1/2 cup butter or lard, 1 cup sugar, tablespoon salt.  Beat together until light, then add flour enough for stiff loaf, let this raise, then form into rusk.  Let raise and bake in quick oven.  (Use little flour as possible, in rolling them out).

Mrs. James Kelly

Sally Lunn

One-half cup sugar, 1/2 cup butter, 1 cup milk, 2 1/2 cups flour, 2 eggs, 2 teaspoons baking powder.  Bake in muffin rings.

Mrs. John Gearhart

Steamed Brown Bread

2 cups sour milk, 1 cup sweet milk, 1/2 cup New Orleans molasses, 2 teaspoons soda, 1/2 cup corn meal, 1/2 cup raisins, enough Graham Flour to stiffen.  Beat soda in molasses until it foams; add the sour milk, beating all ; add sweet milk, then corn meal, and then enough Graham flour to make real stiff batter; add raisins; steam 1 1/2  hours and when done put in oven to form a crust.

Miss Lois Denning

Drop Dumplings

One egg beaten separately, 1 cup milk, 4 small cups flour, 4 teaspoons baking powder and salt.  Add whites and flour alternately.  Keep lid on tight for 15 minutes.

Mrs. Singleton Bell

Bra n Bread

4 1/2 cups of bran flour, 3/4 cup wheat flour, 3/4 cup baking molasses, 1 level teaspoon salt, 3 cups milk or water, 1 rounded teaspoon soda dissolved in hot water.  Add raisins if you like.  Bake in moderate oven one hour.

Mrs. G. R. Bigler

Bran Muffins

1 quart wheat bran, 1 pint white flour, 1 pint sour milk, 1 large cup Karo Syrup, 1 teaspoon soda, 1 teaspoon salt.  Raisins if desired.

Mrs. A. F. Boynton

Bread Rolls

When ready for pans take a piece of bread dough size of small loaf.  Roll in sheet about an inch or less in thickness.  Spread generously with butter, cut in strips an inch wide and then cross-wise so that pieces are longer than wide.  Turn each piece over one-half and set apart in pan to raise until very light.  Bake in quick oven.  Glaze when removed from oven, if desired.

Mrs. H. S. Whiteman


2 cups flour, 1teaspoon lard, 1 teaspoon butter, 1 cup milk, 1 egg, 3 tablespoons sugar, 3 tablespoons baking powder, 1/2 teaspoon salt.  Sift flour, sugar, salt and baking powder.  Add lard and butter melted together, milk and egg.  Pour into buttered muffin tins and bake for 20 minutes.

Mrs. W. H. Patterson

Raised Biscuit

1 pint of warm milk, 1 teaspoon salt, 2 tablespoons sugar, 1/4 pound butter and lard mixed, 1 cup yeast, flour to stiffen.  For serving in the evening, mix at 9 A. M. Make in a loaf at noon, and roll and cut into cakes at 3 o'clock; bake 15 minutes at 5 o'clock.

Mrs. E. B. Godcharles

Spoon Corn Bread

Heat one pint milk nearly to boiling, gradually stir in 1/2 cup corn meal and cook until the consistency of mush, add 1/2 teaspoon of baking powder and 1 teaspoon salt.  Add yolks of 3 eggs beaten until light; fold in egg whites beaten stiff; pour into greased baking dish and bake 1/2 hour in slow oven.  Serve at once from dish in which it is baked.

Mrs. F. B. Kerr

Nut Bread

1 egg, 1 cup granulated sugar, 1 cup English walnuts, 1 cup raisins, 1 1/2 cups milk, 4 cups sifted flour, a big pinch salt, 4 tablespoons baking powder.  Beat eggs and sugar together, add nuts and raisins, milk and flour alternately.  Put in pans, let stand 1/2 hour, then bake like bread 3/4 hour.

Mrs. Kate Bridge Heighberger

Dixie Biscuit

3 pints flour, 2 eggs, 1/2 cup butter, 1 cup milk, 2 tablespoons sugar, 1/2 yeast cake dissolved in 1/2 cup of tepid water.  Mix early in morning.  At noon, knead lightly.  At 4 o'clock, take out of mixing bowl, roll and cup into two different sizes.  Place one small cake on top of a larger one.  Let rise until 1/2 before supper.  Bake in quick oven.

Mrs. J. R. McMurray

Parker House Rolls

1 pint milk, scalded, add 1 pint water, 1 cup sugar, 1 cup butter and lard, 1 1/2 or 1 yeast cake.  Stiffen, let stand over night, work down and let raise, work and cut, fold and put in pans, let raise and bake.

Mrs. Alice Morgan 

Parker House Rolls 

1 pint milk scalded and cooled.  4 tablespoons melted shortening (butter and lard mixed), 2 tablespoons sugar, 1 cake of Fleischmann's yeast, 3 pints sifted flour, 1 teaspoon salt.  Dissolve yeast and sugar in lukewarm milk.  Add shortening.  Stir in 1 1/2 pints of flour, beating until smooth.  Let rise in warm place 1 hour or until light.  Add again 1 1/2 pints of flour and salt.  Knead and let rise 1 1/2 hours or until double in bulk.  Roll out until 1/4 inch thick and cut with biscuit cutter.  Brush over with melted butter and fold over edge of knife.  Let rise until very light.  Bake in quick oven about 10 minutes.  These may also be set at night, using not quite 1/2 cake of yeast.  Add last 1 1/2 pints of flour in morning and proceed as directed.  After taking rolls from oven brush over with a little melted butter.

Isabel Powell

Baking Powder Biscuit

2 cups bread flour, 5 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon lard, 3/4 cup milk and water mixed, 1 tablespoon butter.  Work butter and lard with tips of fingers into dry ingredients after they have been twice sifted.  Add liquid gradually, making a soft dough.

Mrs. E. Harder  

Corn Bread 

Mix in 2 dishes.  First dish—1 cup flour, 1 cup corn meal, 2 teaspoons baking powder, pinch of salt.  Second dish—1/2 cup sugar, 1/2 cup butter (melted), 2 eggs, 1 cup milk.  Mix together, beat well and bake.

Mrs. Will Wallace


1 cup flour, 1/2 teaspoon salt; mix with milk enough to make a batter as thick as cream; add 4 eggs; beat 5 minutes before putting in very hot pans.

Mrs. B. A. Canavan


3 eggs beaten very light, 1 cup flour, 1 cup milk, pinch salt, beat all hard with egg beater and bake in gem pans in hot oven.

Mrs. M. Graves (DuBois)


1 pint flour, 2 tablespoons sugar, 2 eggs, 1/2 teaspoon salt, 1/2 pint milk, 3 tablespoons melted butter, 2 tablespoons baking powder.  Will serve 12 people.

Mrs. W. H. Denlinger

Cream Scones

2 cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 4 tablespoons butter, 2 teaspoons sugar, 2 eggs, 1-3 cup cream.  Mix and sift together flour and baking powder, sugar and salt.  Rub in butter with tips of fingers.  Add eggs well beaten and cream.  Toss on a floured board, pat and roll to 3/4 inch in thickness.  Cut in squares, brush with white of egg, sprinkle with sugar and bake in a hot oven 15 minutes.

Mrs. E. Harder


1 cup sour cream or sweet milk, 2 eggs well beaten, 1 tablespoon butter, 3 teaspoons baking powder, 1/2 teacup sugar, flour to make soft dough.  Bake 1/2 hour.

Mrs. A.D. Rey

Drop Dumplings for Sauer Kraut

2 eggs, 1 cup milk, 1 teaspoon baking powder, about 2 cups flour.  Cook in kettle with kraut with lid on tight.

Mrs. W. C. Miller

Emergency Biscuit

2 cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons butter, 1 cup milk.  Sift dry ingredients twice.  Cut in butter (or rub in lightly with fingers).  Add milk gradually.  Drop in greased muffin tins, brush with milk and bake in hot oven 12 minutes.

Mrs. E. C. Reeves

Sweedish Rolls

1 cake yeast, 2 cups milk scalded, 1/2 cup butter, 1/4 cup sugar, 1 scant teaspoon salt, whites of 2 eggs, 7 or 8 cups flour.  Melt the butter, dissolve sugar and salt in hot milk, when lukewarm add yeast and beaten whites and flour enough to make a drop batter.  In the morning, add remainder of flour and knead 20 minutes.  Raise till light, then roll half an inch thick, spread all over with a thin layer of butter, sugar, cinnamon and grated lemon rind.  Roll like a jelly roll, cut slices an inch wide, lay them with cut side down on greased pans, when raised bake in hot oven 20 minutes.  Glaze with sugar dissolved in milk.

Mrs. Hazard A. Murray

Nut Bread

2 cups pastry flour, 1 cup graham flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 egg, 1/2 cup molasses, 1/4 teaspoon soda, 1 cup nut meats.  Chop nuts fine.  Sift flour and graham flour, salt and baking powder together.  In another pan stir the soda into the molasses.  Add egg and milk. Beat until light.  Add nuts and add last mixture to the first.  Put in buttered baking pan and let stand for 15 minutes.  Bake 3/4 hour.

Mrs. George Dimeling.


1 cup new milk, 1 cup sugar, 1/2 pound butter, 5 eggs, 2 tablespoons yeast.

Mrs. A. F. Boynton

Crust for Pot Pie

1 quart of flour, 2 teaspoons baking powder, 1/2 cup butter or lard., 1 small teaspoon salt.  Grate one medium sized raw potato.  Mix as little as possible.  Spread with hands, to fit the dish.  

Mrs. W. E. Wallace

Corn Bread

1 egg, 1 tablespoon butter, 2 tablespoons sugar, a little salt, 1 cup sweet milk, 1 cup corn meal, 1 cup white flour, 2 teaspoons baking powder.

Mrs.. M. H. Denlinger


2 eggs, beaten separately, 1 cup sour milk, 1 teaspoon sugar, salt to taste, 1/4 teaspoon soda, 1 teaspoon baking powder, flour to make light batter. Bake in greased rings.

Mrs. S. Arthur Row

Wheat Muffins

1 cup milk, 2 cups flour, 1/4 cup sugar, 2 eggs beaten separately, 2 teaspoons baking powder.  Butter the size of egg; beat well and bake in quick oven, 20 or 30 minutes.

Mrs.. Reilly Lytle

Bran Muffins

Sift together 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt.  Add 2 cups of bran, 1 1/2 cups of milk.  1 egg well beaten, 4 tablespoons baking molasses.

Mrs. T. J. Norris

Corn Muffins (small recipe)

1 1/2 cups flour, 3 tablespoons sugar, 1 1/4 tablespoon corn meal, 2 heaping teaspoons baking powder, 3/4 cup milk, 3 tablespoons melted butter. Beat well and bake in muffin rings.

Mrs. Herbert Ballou, Providence, R.I.

Nut Bread 

1 egg, 1 cup sugar, 1 1/2 cups milk, 1 cup walnut meats chopped, 4 cups sifted flour, 4 heaping teaspoons baking powder, 1 teaspoon salt, pinch of nutmeg.  Mix in the order given. Put into two greased bread pans, let stand for 20 minutes in warm place.  Bake 1/2 hour.

Mrs. H. B. Douglas

Nut Bread (One Loaf)

1/2 cup milk, 1 egg, 1 cup nut meats, 1/2 cup sugar, 2 teaspoons baking powder, 2 cups flour.  Sift flour and baking powder together, add sugar and nut meats ground fine, then milk and egg well beaten.  Bake in buttered bread tin.

Mrs. Fred B. Livingston

Potato Buns

cup mashed potatoes, 1 cup granulated sugar, 1 cup yeast.  Take warm mashed potatoes, add sugar, mix until it is dissolved, add yeast and let stand over night.  In the morning add 3 eggs well beaten with 1/2 cup of melted butter and lard.  Add to other mixture, add flour to make very stiff.  Let rise until about 2:30 P.M.  Roll out about 3/4 inch thick.  Stand in warm place until about 5:30.  Bake 15 minutes in a moderate oven.

Alice H. Dill

Sour Cream Waffles

1 pint sour cream, 2 eggs, 1 pint flour, 1 tablespoon corn meal, 1 teaspoon soda, 1/2 teaspoon salt.  Beat eggs separately, mix cream with beaten yolks, stir in flour, corn meal and salt.  Add soda dissolved in a little sweet milk and lastly whites beaten to a stiff froth.

Mrs. Philip Reed  

Rolled Biscuit

Make a  regular biscuit dough.  Roll out in a large sheet about 1/2 inch thick.  Then spread with butter and cover well with brown sugar.  Roll like a jelly roll and cut in slices.

Mrs. John R. Gearhart  

Sweet Muffins

1/2 cup butter, 3/4 cup sugar, 2 eggs well beaten, 3 cups flour, 1 cup milk, 2 teaspoons baking powder.  Bake in gem pans.

Mrs. Allison O. Smith  

Flannell Cakes

2 eggs, 2 cups flour, 2 cups sour milk, 2 tablespoons sugar, 2 1/2 teaspoons baking powder, 1 1/2 level teaspoons salt, lump of butter size of walnut.

(No name given)




This page was last updated on Wednesday, March 15, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project