| Recipes (12063) |
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Recipes
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Onion Soup
The history of onion soup dates back to ancient times when onions were considered a staple ingredient with medicinal properties. It is bel...
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Palestine Soup
Palestinian cuisine reflects the rich cultural history and diverse influences of the region. The recipe for Palestine Soup, also known as ...
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Black Bean Soup
The history of black bean soup can be traced back to the indigenous peoples of the Americas, who were cooking with black beans long before...
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Parker House Tomato Soup
The history of Parker House Tomato Soup dates back to the 19th century when it was first created at the famous Parker House Hotel in Bosto...
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Celery Soup
Celery soup is a classic dish that has been enjoyed by many for centuries. Its origins can be traced back to ancient Rome, where celery wa...
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Bisque Of Prawns Or Shrimps
The recipe for Bisque of Prawns or Shrimps has a rich history and is a beloved dish in many coastal regions. The term "bisque" originally ...
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Lobster Soup
Lobster Soup Recipe:
History and Fun Facts:
Lobster soup is a delicacy that has been enjoyed for centuries. It is believed to have origin...
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Venison Soup
Venison Soup Recipe
History:
Venison soup has a long history in many cultures, especially in regions where hunting is prevalent. In anci...
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Puree Of Venison
History of Puree of Venison:
Puree of Venison, also known as Venison Soup, is a classic dish that has been enjoyed for centuries. Venison...
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Clear Soup Stock
Clear Soup Stock
History:
Clear soup stock, also known as bouillon or consommé, has been used in cooking for centuries. The concept of ...
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Daniel Webster's Chowder
Daniel Webster's Chowder Recipe
History:
Daniel Webster's Chowder is a classic New England dish that dates back to the 1800s. It is named...
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Scott's Chowder
Scott's Chowder is a classic seafood dish that has been enjoyed for generations. With layers of flavorful ingredients, this hearty chowder...
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Marblehead Chowder
Marblehead Chowder Recipe
History and Fun Facts:
Marblehead Chowder is a delicious and hearty seafood chowder that has its origins in the...
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Clam Chowder I
Clam Chowder is a classic dish that has been enjoyed for generations. Its roots can be traced back to the coastal regions of New England i...
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Clam Chowder Ii
Clam Chowder is a beloved and classic seafood soup that has been enjoyed for generations. With its origins in New England, this hearty and...
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Force Meat Balls For Chowder
Force Meat Balls for Chowder Recipe
History and Fun Facts:
Force meat balls have been a popular addition to various dishes throughout hi...
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Oysters A La Marechale
Oysters A La Marechale Recipe
Introduction:
Oysters A La Marechale is a classic French dish that showcases the delicate flavors of oyster...
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Toasted Angels
Toasted Angels - A Delicious Delicacy
Introduction:
Toasted Angels is a delectable dish that combines the briny flavors of oysters, the s...
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Oyster Patés
Rub together one ounce of butter and one teaspoonful of flour. Melt
this in a saucepan and add salt, mace and cayenne. Stir gently a few
m...
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Scalloped Clams
Scalloped Clams Recipe:
History:
Scalloped clams have been a beloved dish in coastal regions for centuries. Clams are commonly found in a...
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Shrimp Or Oyster Curry
Shrimp and Oyster Curry is a delightful dish that combines the flavors of seafood with a rich and creamy curry sauce. This recipe is incre...
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Shrimps A La Bordelaise
Shrimps A La Bordelaise Recipe:
History and Fun Facts:
Shrimps A La Bordelaise is a classic French dish that originated in the Bordeaux ...
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Shrimps With Tomato
Shrimps with Tomato Recipe: A Delightful Combination
Introduction:
The combination of shrimp and tomato is a delightful pairing that has ...
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Saute Of Shrimps
Saute of Shrimps Recipe:
Introduction:
Saute Of Shrimps is a classic seafood dish that has been enjoyed by many for centuries. This dish ...
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Crab A La Creole
Crab A La Creole is a delicious seafood dish known for its rich flavors and vibrant ingredients. This recipe combines the delicate meat of...
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Sole A La Normandie
Sole A La Normandie is a classic French recipe that originates from the Normandy region of France. The dish features sole, a delicate whit...
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Filet Of Sole A La Bohemian
Filet Of Sole A La Bohemian Recipe:
History:
Filet Of Sole A La Bohemian is a delightful dish that originates from Bohemia, a historical ...
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Baked Sole
History of Baked Sole Recipe:
The baked sole recipe has been enjoyed for centuries and can be traced back to European and Mediterranean cu...
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Flounders A La Magouze
Flounders A La Magouze is a classic French recipe that showcases the delicate flavor of flounder, enhanced by a creamy and flavorful sauce...
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Salmon A La Melville
Salmon A La Melville Recipe
History of the Recipe:
Salmon A La Melville is a classic seafood dish that originated in the early 19th centu...
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Stewed Haddock
Stewed Haddock Recipe:
Haddock, a popular white fish, has long been a staple in seafood cooking, especially in coastal regions. This vers...
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Bacalas A La Viscaina
Bacalao a la VizcaÃna, or Bacalas a la Viscaina as it is sometimes called, is a traditional Basque dish made with salt cod and a rich tom...
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Baked Sardines
Baked Sardines Recipe
History:
Sardines have been a popular food source for centuries, particularly in Mediterranean countries where they...
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Sardines With Cheese
Title: Sardines with Cheese: A Delicious Blend of Flavors
Introduction:
Sardines with cheese is a delightful dish that combines the uniqu...
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Scalloped Fish Roe
Scalloped Fish Roe Recipe:
Scalloped Fish Roe is a delicacy that dates back centuries. This dish, made from the eggs of a fish, has been ...
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Kedgeree
Kedgeree is a delightful and flavorful dish with a rich history that originates from the colonial era. It is believed to have been brought...
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Bouillabaise
Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille, France. It is a flavorful and hearty di...
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Sweetbreads With Mushrooms
History of Sweetbreads With Mushrooms:
Sweetbreads, also known as thymus glands, have a long history in culinary traditions around the wo...
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Terrapin
History of Terrapin Recipe:
The terrapin recipe has a long history dating back to the early days of American cuisine. Terrapin, a type of...
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Frogs A La Poulette
History:
Frogs A La Poulette is a classic French dish that originated in the early 19th century. It is said to have been created by the re...
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Calves' Head En Tortue
Calves' Head En Tortue is a classic French recipe that dates back to the 18th century. This dish showcases the culinary artistry of French...
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Chops A La Reine
Chops A La Reine Recipe
History and Fun Facts:
Chops A La Reine is a classic French dish that originated in the 19th century. It is belie...
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Calves' Feet A La Marechale
Calves' Feet A La Marechale is a classic French dish that dates back to the 19th century. It is a rich and hearty recipe that combines ten...
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Puree Of Chestnuts With Chops
Recipe for Puree Of Chestnuts With Chops:
History:
Puree Of Chestnuts With Chops is a delicious and hearty dish that combines the earthy ...
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Lamb Chops A La Nesselrode
History of the Recipe:
Lamb Chops A La Nesselrode is a delightful dish with a rich history. Named after Count Karl Robert Nesselrode, a p...
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Devil Chops
Devil Chops Recipe: A Fiery Delight
The Devil Chops recipe is a tantalizing dish that combines the succulent flavors of grilled chops wit...
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Lamb Cutlets Duchesse
Recipe: Lamb Cutlets Duchesse
History:
The Lamb Cutlets Duchesse is a classic French dish that combines tender lamb chops with a rich an...
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Lamb Cutlets A La Condi
Recipe for Lamb Cutlets A La Condi
History:
Lamb Cutlets A La Condi is a classic dish that originated in France. It is named after its cr...
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Eggs With Tomatoes
Eggs With Tomatoes is a classic dish that combines the richness of eggs with the bright and tangy flavors of tomatoes. This recipe has bee...
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Macaroni A La Rossini
Macaroni a la Rossini Recipe:
Macaroni a la Rossini is a classic Italian pasta dish that was named after the renowned 19th-century Italia...
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Chicken Portuguese
Chicken Portuguese is a delicious and flavorful dish that hails from the beautiful country of Portugal. With its rich history and unique f...
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Chicken With Oysters
Chicken With Oysters Recipe:
History:
The recipe for Chicken With Oysters has been enjoyed for centuries. The combination of tender chick...
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Casuela
Casuela is a traditional dish that has been enjoyed for generations. This hearty stew is believed to have originated in Latin America, spe...
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Fried Chicken, Maryland Style
Fried chicken is a beloved dish enjoyed by many all around the world. Each region has its own unique twist on this classic, and one such v...
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Chicken With Rice
The recipe for Chicken with Rice is a delightful combination of tender chicken and fluffy rice, complemented by a savory sauce. This dish ...
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Chicken With Spaghetti
Chicken With Spaghetti Recipe:
History of the Recipe:
Chicken with spaghetti, also known as Chicken Parmesan, is a popular dish that orig...
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Quail With Celery
History of the Recipe:
Quail With Celery is a delightful dish that combines the delicate flavors of quail with the crispness of celery. T...
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Pheasant A La Savarin
Pheasant A La Savarin Recipe
History:
Pheasant A La Savarin is a classic French dish that has its roots in traditional French cuisine. It...
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Quail And Onion
History of Quail And Onion Recipe:
The combination of quail and onion has been a popular dish throughout history, enjoyed by people from ...
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Salmi Of Duck With Olives
Salmi of Duck with Olives Recipe
History:
Salmi of duck with olives is a classic French dish that dates back to the 18th century. The ter...
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Stewed Squabs
Stewed Squabs Recipe:
Introduction:
Squab is a small, tender pigeon commonly used in culinary traditions around the world. This recipe fo...
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Yorkshire Steaks
The Yorkshire Steak is a classic dish that hails from the region of Yorkshire in England. This recipe showcases the British love for heart...
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Filet Of Beef A La Rossini
Recipe: Filet Of Beef A La Rossini
History: Filet of Beef A La Rossini is a classic French dish that was named after the famous Italian c...
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Yorkshire Pudding
Yorkshire Pudding is a classic British dish that has been enjoyed for centuries. It is traditionally served alongside roast beef and is ma...
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Cold Roast Beef Stewed
The history of Cold Roast Beef Stewed dates back to the late 19th century when it was created as a way to repurpose leftover roast beef. T...
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Lobscouse
History of Lobscouse:
Lobscouse is a traditional sailors' dish that originated in Northern Europe, particularly in countries like England...
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Perchero
Perchero, also known as olla podrida, is a traditional beef stew dish that originated in Spain. The name "perchero" comes from the Spanish...
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Stewed Cold Mutton Or Beef
The recipe for Stewed Cold Mutton or Beef is a classic dish that has stood the test of time. It is a hearty and flavorful meal that has it...
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Lamb With Macaroni
History of Lamb with Macaroni Recipe:
The combination of lamb and macaroni in a dish has its roots in European cuisine, particularly in I...
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Stewed Fresh Tongue
Stewed Fresh Tongue Recipe
History:
Stewed Fresh Tongue is a traditional dish that dates back centuries and has been enjoyed by many cult...
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Pork Pie
History of Pork Pie Recipe:
Pork pie is a classic English dish that has been enjoyed for centuries. It originally emerged as a way to pre...
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To Boil A Ham
To Boil A Ham: A Delicious and Flavorful Classic
Introduction:
The recipe for boiling a ham has been a beloved tradition for generations....
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Mexican Tripe
Mexican Tripe Recipe: A Delicious and Unique Delicacy
Introduction:
Mexican cuisine is renowned for its vibrant flavors and unique culina...
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Spanish Bacon On Toast
Spanish Bacon On Toast is a delicious and satisfying dish that combines the smoky flavors of crispy bacon with a creamy sauce, served on a...
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Sauce For Canvas-back Duck
Sauce For Canvas-back Duck
The canvas-back duck is a prized game bird known for its tender and flavorful meat. Since the 19th century, ca...
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Sauce For Wild Fowl
The history of Sauce for Wild Fowl traces back to traditional British cuisine. This flavorful sauce is the perfect accompaniment to enhanc...
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Hollandaise Sauce
Hollandaise Sauce is a classic French sauce that is often served with poached eggs, vegetables, and seafood dishes. Its creamy and tangy f...
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Parsley Butter
Parsley Butter is a delightful addition to any meal, bringing a burst of flavor and freshness. This classic recipe has been enjoyed for ce...
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Green Sauce
Green sauce, also known as salsa verde, is a versatile and flavorful condiment that adds a burst of freshness to a variety of dishes. This...
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Egg Sauce
Egg Sauce is a classic and versatile sauce that can be paired with various dishes to add a creamy and flavorful touch. This sauce has a ri...
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Celery Sauce
Celery sauce is a versatile and delicious accompaniment that adds a burst of flavor to a variety of dishes. With its creamy texture and su...
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Devil For Boiled Ham Or Fowl
The Devil for Boiled Ham or Fowl is a delectable sauce that has been a favorite for many years. Its origins can be traced back to the 18th...
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Onion Sauce
Onion Sauce has been a popular condiment for centuries, adding depth and flavor to a variety of dishes. Its history can be traced back to ...
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Garlic Sauce
History of Garlic Sauce:
Garlic has been used as a flavoring ingredient for thousands of years. It is believed to have originated in cent...
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Melted Butter
Melted butter is a classic and versatile sauce that has been enjoyed for centuries. Its creamy and rich flavor adds a delightful touch to ...
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Salad Dressing Without Oil
Salad dressings are a popular and versatile component of any salad, adding flavor and texture to greens and vegetables. While many traditi...
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Asparagus Aux Milanaise
History of Asparagus Aux Milanaise:
Asparagus Aux Milanaise is a classic French recipe that originated in Milan, Italy. This dish showcase...
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Corn Au Gratin
Corn Au Gratin: A Delicious Celebration of Fresh Corn
History:
Corn Au Gratin is a delightful dish that showcases the sweetness and versa...
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Chonfleur Au Gratin
Chonfleur Au Gratin Recipe:
History and Fun Facts:
Chonfleur Au Gratin is a classic French dish that combines the delicious flavors of ca...
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Okra
Introduction:
Okra, also known as lady's fingers, is a versatile and nutritious vegetable that has been enjoyed for centuries in various ...
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Potato Cream
Potato cream is a delightful and versatile dish that has gained popularity across various cuisines. This creamy and comforting recipe has ...
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Sweet Potatoes
Sweet potatoes have long been a beloved ingredient in various cuisines around the world, and for good reason. These vibrant root vegetable...
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Chili Beans
Chili beans, a delicious and hearty dish that is often associated with Tex-Mex cuisine, has a rich history that dates back centuries. The ...
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To Boil Rice
History of Boiled Rice:
Boiled rice is a staple food in many cultures and has been consumed for thousands of years. It is believed to hav...
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Risotto
Risotto is a classic Italian dish that has been enjoyed for centuries. It is a creamy and flavorful rice dish that is cooked slowly by gra...
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Club Salad
Club Salad Recipe
History of the Recipe:
Club Salad, also known as Cobb Salad, is a classic American salad that originated in the late 19...
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Winter Salad
Winter Salad Recipe
Introduction:
Winter Salad is a delightful and nutritious dish that brings together a variety of bright and vibrant i...
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Mince Meat
The history of mince meat dates back to medieval times when it was made with finely chopped meat, suet, and fruits. Originally, mince meat...
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Hot Zabajone
Hot Zabajone, also known as Zabaglione, is a delicious Italian dessert that is enjoyed across the world for its rich and creamy texture. T...
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Frozen Zabajone
History of Frozen Zabajone:
Zabajone, also known as Zabaione or Sabayon, is a delicious and creamy Italian dessert that has been enjoyed ...
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Genoise Pastry
History of Genoise Pastry:
Genoise pastry is a classic French cake that originated in the city of Genoa, Italy. It was first introduced i...
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Omelette Souffle
Omelette Souffle is a delightful and fluffy dish that combines the richness of eggs with a touch of sweetness. It is a perfect breakfast o...
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Marmalade Pudding
Marmalade Pudding is a delightful dessert that combines the richness of eggs, cream, and bread crumbs with the sweet and tangy flavors of ...
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Amherst Pudding
Amherst Pudding is a delicious and classic dessert that originated in Amherst, a small town in Massachusetts. This delectable treat is kno...
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Brown Betty
The Brown Betty is a classic American dessert that has been enjoyed for generations. This delicious and comforting dessert consists of lay...
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Chocolate Pudding
Recipe: Classic Chocolate Pudding
History of Chocolate Pudding:
Chocolate pudding has been enjoyed for centuries and has evolved into a b...
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Bread And Molasses Pudding
History of Bread and Molasses Pudding:
Bread and Molasses Pudding is a traditional dessert that originated in North America and has been ...
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Baked Bananas
Baked Bananas Recipe: A Delicious and Nutritious Treat
Originating from tropical regions, bananas have been consumed for thousands of yea...
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Hermits
Hermits are a classic cookie that has been enjoyed for generations. They are soft and chewy, filled with warm spices and sweet raisins. Th...
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Lady Baltimore Cake
History of Lady Baltimore Cake:
Lady Baltimore Cake is a classic American dessert that originated in the southern United States in the ea...
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Silver Cake
Silver Cake is a classic dessert that has been enjoyed for many generations. It is a light and fluffy cake with a hint of vanilla flavor t...
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Gold Cake
History of Gold Cake:
Gold Cake is a classic American cake that has been enjoyed for generations. Its rich, golden color and buttery flav...
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Bake In A Long Bread Tin.
History of the Recipe:
The recipe for baking in a long bread tin has its roots in ancient baking traditions. The idea of using a long tin...
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Fig Filling For Cake
Fig filling for cake is a delicious and versatile ingredient that adds a delightful fruity flavor to any cake. It is made by combining dri...
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Thin Gingerbread
History of Thin Gingerbread:
Gingerbread has a long history that dates back to ancient times. It is believed to have been brought to Europ...
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Champagne Cup I
The Champagne Cup I is a delightful and refreshing cocktail that combines the effervescence of champagne with a medley of citrus flavors. ...
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Champagne Cup Ii
Mix together two tablespoonfuls of sugar, the juice and shaved peel
of a lemon, a few slices of cucumbers, one wine glass of Curacao, one
...
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Champagne Cup Iii
History of the Champagne Cup III Recipe:
The Champagne Cup III is a delightful and refreshing cocktail that originated in the late 19th c...
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Champagne Cup Iv
Champagne Cup IV is a delightful and refreshing cocktail that combines the crispness of champagne with the zesty flavors of lemon and pine...
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Champagne Cup V
Champagne Cup V Recipe: Refreshing Citrus Delight for Any Occasion
Introduction:
The Champagne Cup V is a delightful and refreshing cockt...
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Hock Cup
Hock Cup Recipe: A Refreshing and Delightful Drink
Introduction:
The Hock Cup is a classic and refreshing beverage that has been enjoyed ...
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Badminton Claret Cup
The Badminton Claret Cup is a refreshing and delightful summer drink that originated in the United Kingdom. It is a classic punch that com...
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Moselle Cup
History of Moselle Cup:
The Moselle Cup is a delightful and refreshing punch that originated in the Moselle region of Germany. This regio...
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Sauterne Cup
The Sauterne Cup is a delightful and refreshing punch that originated in France in the 19th century. Its name is derived from the Sauterne...
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Champagne Punch
History of Champagne Punch
Champagne Punch is a classic and refreshing punch that has been enjoyed for centuries. The origins of this del...
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"t" Punch
"T" Punch, also known as Tea Punch or Trinidad Punch, is a delightful and refreshing punch that originated in Trinidad and Tobago. This tr...
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New York Club Punch
The New York Club Punch is a classic cocktail recipe that originated in the bustling city of New York during the late 19th century. This r...
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Milk Punch
History of Milk Punch:
Milk Punch, also known as Milk Punch Cocktail, is a classic alcoholic concoction that dates back several centuries...
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Apple Toddy I
History of Apple Toddy I:
The history of Apple Toddy I dates back to early American colonial times. It was a popular beverage enjoyed dur...
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Stock Or ConsommÉ.
This is the basis of all kinds of soup and sauces. Shin of beef or
ox-cheek make excellent stock, although good gravy-beef is sometimes
pr...
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Gravy Soup.
Gravy Soup is a delicious and comforting dish that has been enjoyed for centuries. It is a classic recipe that has stood the test of time ...
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Mock Turtle.
History and Fun Facts about Mock Turtle Soup:
Mock Turtle Soup is a traditional British soup that dates back to the 18th century. The sou...
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Muligatawny Soup.
Muligatawny Soup Recipe
History and Fun Facts:
Muligatawny soup is a signature dish of Anglo-Indian cuisine that originated during the Br...
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English Muligatawny.
History of English Mulligatawny:
English Mulligatawny is a classic Anglo-Indian soup that is believed to have originated during British c...
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Soup A La Julienne.
Soup A La Julienne is a delicious and nutritious soup that originated in France. The word "Julienne" refers to a specific cutting techniqu...
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Soupe A La Turque.
History of Soupe A La Turque:
Soupe A La Turque, also known as Turkish Soup, is a traditional dish originating from Turkey. This soup has...
|
Pepper Pot.
Pepper Pot is a savory and flavorful dish that originated in the Caribbean. Its roots can be traced back to the indigenous peoples of Guya...
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Potatoe Soup.
Potato soup is a classic dish that has been enjoyed for centuries. Its origins can be traced back to Europe, particularly Ireland, where p...
|
Soup Cressy.
Soup Cressy is a delightful, hearty soup that hails from the culinary traditions of France. It is a flavorful combination of fresh vegetab...
|
Carrot Soup.
Carrot soup is a delicious and nutritious soup that has been enjoyed for centuries. With its vibrant color and rich flavor, it has become ...
|
Palestine Soup.
Palestinian cuisine is rich in history and flavors, reflecting the diverse culinary traditions of the region. One iconic dish that showcas...
|
A Simple White Soup.
A Simple White Soup, also known as potage à la Reine, is a classic dish that dates back to the 18th century. It originated in French cuis...
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Vermicelli Soup.
Make a fine strong stock from the shin of beef, or any other part
preferred, and add, a short time before serving, a handful of
vermicelli...
|
Matso Soup.
Matso soup is a traditional Jewish soup that is commonly enjoyed during Passover. It is a flavorful and hearty soup that incorporates mats...
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Tomata Soup.
Tomato Soup Recipe
History and Fun Facts:
Tomato soup has a long history and is considered one of the classic comfort foods. It is believ...
|
Asparagus Soup.
Asparagus Soup Recipe:
History of Asparagus Soup:
Asparagus has been enjoyed for thousands of years and has a rich history dating back to...
|
Soup Maigre.
Soup Maigre, also known as "lean soup," is a traditional French soup that dates back to the 17th century. It is a vegetarian dish typicall...
|
Summer Pea Soup.
History of Summer Pea Soup:
Summer Pea Soup is a classic dish that has been enjoyed for centuries. Peas have long been a staple in many c...
|
Winter Pea Soup.
Winter Pea Soup is a classic dish that has been enjoyed for centuries, particularly during the colder months when comfort and warmth are s...
|
Giblet Soup.
Giblet Soup Recipe:
History: Giblet soup has been a traditional dish in many cultures, particularly in European cuisine. The term "giblet...
|
Barley Soup.
Barley soup is a classic comfort food that has been enjoyed for centuries. It is a hearty and nutritious dish that is perfect for cold win...
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A Rich Brown Gravy.
Take a little good beef consommé, or stock, a small piece of smoked
beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple
of...
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Sauce Piquante.
Sauce Piquante, also known as Piquant Sauce, is a versatile and flavorful sauce that can be used to enhance a variety of dishes. This sauc...
|
A Good Gravy For Roast Fowls.
A Good Gravy For Roast Fowls has been a classic accompaniment to roast poultry for centuries. This savory sauce adds depth and flavor to t...
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Another Excellent Receipt.
FISH. 1853.
Welcome to Another Excellent Receipt! In this recipe, we will be preparing a delicious dish with mushrooms and a fine white s...
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Fricassees.
Fricassees, a classic French dish, have a rich history dating back to the 16th century. The name "fricassee" comes from the French word "f...
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Celery Sauce.
Celery sauce is a delightful and versatile accompaniment that pairs well with various dishes. This sauce has a long history, and it has ev...
|
Tomato Sauce.
The history of tomato sauce dates back to ancient times when the tomato was first introduced to Europe in the 16th century after it was br...
|
A Fine Sauce For Steaks.
A Fine Sauce For Steaks
Recipe Description:
The history of creating flavorsome sauces for steaks dates back centuries. These sauces add a...
|
A Fish Sauce Without Butter.
Before we dive into the recipe for a fish sauce without butter, let's explore the history of this versatile condiment. The use of fish sau...
|
A Fine Fish Sauce.
History of A Fine Fish Sauce Recipe:
A Fine Fish Sauce is a delicacy that dates back to ancient times. Fish sauces have been used in vari...
|
Sauce For Ducks.
Sauce for Ducks: A Flavorful Delight
Introduction:
Ducks are known for their rich and succulent meat, and a well-prepared sauce can enhan...
|
Bread Sauce.
Bread sauce is a traditional and classic accompaniment to roast turkey or chicken in British cuisine. Its origins can be traced back to me...
|
Apple Sauce For Goose.
Apple Sauce for Goose Recipe:
Introduction:
Apple sauce for goose is a classic accompaniment to roast goose dishes. It adds a sweet and t...
|
Mint Sauce.
Mint sauce is a delightful condiment that has been enjoyed for centuries, adding a burst of freshness and flavor to a wide range of dishes...
|
Onion Sauce.
Onion sauce is a delicious and versatile sauce that pairs perfectly with an array of dishes, particularly steaks. With a rich onion flavor...
|
Oiled Butter.
The history of oiled butter dates back centuries, as it was commonly used as a preservation method in regions where fresh butter was scarc...
|
To Draw Good Gravy.
To Draw Good Gravy Recipe:
History and Fun Facts:
Gravy has been an essential part of culinary traditions in many cultures across the wor...
|
Truffle Sauce.
Peel and slice as many truffles as required, simmer them gently with
a little butter, when they are tender, add to them good white or brow...
|
Mushroom Sauce.
Mushroom Sauce is a versatile and delicious sauce that adds depth and richness to a variety of dishes. It has been enjoyed for centuries a...
|
Sweet Sauce.
Sweet sauces have been an integral part of culinary traditions for centuries. Historically, the art of making sauces for puddings involved...
|
Melted Butter.
Melted Butter Recipe
History and Fun Facts:
Melted butter, also known as drawn butter, is a simple yet delicious sauce that has been enjo...
|
Sauce Robert For Steaks.
Sauce Robert is a classic French sauce that complements steaks beautifully. This delectable sauce has a long and rich history, originating...
|
Caper Sauce.
Caper sauce is a delightful condiment that adds a tangy and savory flavor to various dishes. With its origins rooted in Mediterranean cuis...
|
Savory Herb Powder.
Savory Herb Powder Recipe – A Timeless Seasoning Blend
Introduction:
Throughout history, humans have been using herbs to enhance the fl...
|
English Egg Sauce.
History and Fun Facts of English Egg Sauce:
English Egg Sauce is a classic sauce that is typically served alongside different dishes, suc...
|
Sauce A La Tartare.
Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard,
pepper, and salt; a spoonful of paté de diable or French mustard,
rend...
|
Brown Cucumber Sauce.
Brown cucumber sauce is a delightful and savory dish that adds a unique twist to the classic cucumber flavor. In this recipe, fresh cucumb...
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White Cucumber Sauce.
White Cucumber Sauce Recipe
History:
Cucumber-based sauces have been enjoyed for centuries in various cultures around the world. This ref...
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Browned Bread Crumbs.
Browned bread crumbs, also known as toasted bread crumbs, have been a staple in cooking for centuries. This simple yet versatile ingredien...
|
Crisped Parsley.
History of Crisped Parsley:
Crisped parsley is a delightful and easy-to-make garnish that adds a pop of freshness and crunch to various d...
|
Fried Parsley.
Fried parsley is a delightful and versatile dish that adds a burst of flavor and a touch of elegance to any meal. Although not as commonly...
|
Bread Crumbs For Frying.
Bread crumbs have been an essential ingredient in cooking for centuries. They add crunch, texture, and flavor to a variety of dishes. Hist...
|
Spinach Green.
Spinach Green: A Classic Addition to Spring Soups
Spinach green is a vibrant and versatile addition to any spring soup. This delightful g...
|
VeloutÉ, Bechamel.
These preparations are so frequently mentioned in modern cookery, that
we shall give the receipts for them, although they are not appropri...
|
Forcemeat Or Farcie.
Forcemeat or Farcie is a versatile and delicious preparation used in a variety of dishes such as balls, tisoles, fritters, and stuffings f...
|
Common Veal, Stuffing.
Recipe: Common Veal Stuffing
Introduction:
Common Veal Stuffing has been a cherished recipe for many centuries, traditionally used to enh...
|
Fish Forcemeat.
Fish forcemeat is a versatile and flavorful mixture that can be used in various dishes, from stuffing fish to enhancing the flavor of fill...
|
Preliminary Remarks.
Recipe for Preliminary Remarks
History:
The Preliminary Remarks recipe has a long history and has been enjoyed by food enthusiasts for ce...
|
Fish Fried In Oil.
History of Fish Fried In Oil:
The practice of frying fish in oil has a long and rich history, dating back centuries. Frying was initially...
|
Escobeche.
History of Escabeche:
Escabeche is a traditional dish that originated in Spain during the Middle Ages. The word "escabeche" comes from the...
|
Fish Stewed White.
Recipe for Fish Stewed White:
History and Fun Facts:
Fish stewed white is a classic dish that has been enjoyed for centuries. It originat...
|
Fish Stewed Brown.
Fish Stewed Brown, also known as Brown Stewed Fish, is a delicious and flavorful dish that has a rich history dating back centuries. Origi...
|
Water Souchy.
Water Souchy is a delicious and comforting fish dish that has been enjoyed for centuries. Its origins can be traced back to medieval times...
|
Fillets Of Fish.
Recipe for Fillets of Fish
History:
Fillets of fish have been enjoyed as a delicious dish for centuries. The concept of filleting fish da...
|
Baked Haddock.
Baked Haddock Recipe:
History and Fun Facts:
The recipe for Baked Haddock has a rich history, with its origins dating back centuries. Fis...
|
Baked Mackarel With Vinegar.
Baked Mackerel with Vinegar is a classic dish that has been enjoyed for generations. This recipe combines the rich and flavorful taste of ...
|
Fish Salad.
Fish Salad Recipe
History:
Fish salad has been a popular dish for centuries, with variations found in different cultures around the worl...
|
Impanada.
Empanadas are a savory pastry known for their delicious fillings and flaky crusts. While the exact origins of the empanada are disputed, i...
|
White Bait.
White bait is a delicate and beloved dish, often enjoyed as a starter or appetizer in many parts of the world. The term "white bait" typic...
|
A Dutch Fricandelle.
The Dutch Fricandelle is a classic Dutch dish that is enjoyed by many. This dish consists of fish mixed with anchovies, breadcrumbs, eggs,...
|
Fish Fritters.
Fish fritters are a delicious and versatile dish that has been enjoyed for centuries. The history of this recipe can be traced back to anc...
|
Fish Omelet.
History of Fish Omelet:
Fish omelet is a dish that has a rich and varied history, spanning across different cultures and cuisines. It is ...
|
Scalloped Fish.
Scalloped Fish is a delightful dish that combines the succulent flavors of fish with a creamy and flavorful sauce. This dish has been enjo...
|
Introductory Remarks.
Boiling is the most simple manner of cooking, the great art in
this process is to boil the article sufficiently, without its being
overdon...
|
To Clarify Suet.
To Clarify Suet Recipe
Suet has been widely used in English kitchens for centuries, not only for its rich flavor but also for its versati...
|
Olio.
Olio is a traditional stew that originated in Spain and has since become popular in various parts of the world. The name "olio" actually m...
|
Alamode Beef, Or Sour Meat.
Recipe: Alamode Beef, or Sour Meat
History and Fun Facts:
Alamode beef, also known as sour meat, has a long and rich history in tradition...
|
Kimmel Meat.
Kimmel Meat is a delicious and flavorful dish that has roots in traditional European cuisine. This recipe has been passed down through gen...
|
Beef And Beans.
The recipe for Beef and Beans is a hearty and flavorful dish that combines tender beef brisket with the vibrant taste of French beans. Thi...
|
Kugel And Commean.
Recipe: Kugel And Commean
Introduction:
Kugel And Commean is a traditional dish that has its roots in Spanish cuisine. It is a hearty and...
|
Sauer Kraut.
Sauerkraut is a traditional German dish that has been enjoyed for centuries. It is a fermented cabbage dish that is tangy, sour, and packe...
|
Beef Collops.
The history of Beef Collops dates back to the 18th century when it was a popular dish in British cuisine. The word "collop" comes from the...
|
To Hash Beef.
History of To Hash Beef:
To hash beef is a classic dish that has been enjoyed for many centuries. The term "hash" originated from the Fre...
|
Steaks With Chesnuts.
Steaks with Chestnuts Recipe
Introduction:
Steaks with Chestnuts is a delightful dish that combines succulent steak with the rich and nut...
|
A Simple Stewed Steak.
History of Simple Stewed Steak:
Simple Stewed Steak is a classic dish that has been enjoyed for centuries. It originated as a way to cook...
|
Brisket Stewed.
Brisket Stewed Recipe
History:
Brisket stewed is a classic dish that has been enjoyed for centuries. Its origins can be traced back to th...
|
Beef Ragout.
Beef Ragout is a classic dish that has been enjoyed for generations. It is known for its rich flavors and hearty ingredients. This dish is...
|
To Salt Beef.
To Salt Beef Recipe:
History:
The practice of salting beef has been around for centuries and is deeply rooted in culinary traditions arou...
|
Spiced Beef.
Spiced Beef Recipe:
History and Fun Facts:
Spiced beef has a long history, dating back centuries. It originated as a way to preserve meat...
|
Smoked Beef.
History and Fun Facts:
The art of smoking meats dates back centuries and is believed to have originated in ancient civilizations as a met...
|
A White Fricandeau Of Veal.
Take four or five pounds of breast of veal, or fillet from the
shoulder; stuff it with a finely flavoured veal stuffing and put it
into a ...
|
A Brown Fricassee.
A Brown Fricassee is a delicious and flavorful dish that has been enjoyed for centuries. Its origins can be traced back to early French cu...
|
Calf's Head Stewed.
Calf's Head Stewed
Calf's Head Stewed is a traditional dish that has its roots in British cuisine. It is a hearty and flavorful dish made...
|
Calf's Feet Au Fritur.
History and Fun Facts:
Calf's feet dishes have been enjoyed for centuries and are steeped in culinary history. Calf's feet have been used...
|
Tendons Of Veal.
History of the Recipe:
Tendons of Veal is a dish that has a long history in European cuisine, particularly in French and Italian cooking....
|
Fricandeau Of Veal.
Take a piece from the shoulder, about three to four pounds, trim it
and form it into a well shaped even piece, the surface of which should...
|
Collared Veal.
The history of Collared Veal dates back to the 18th century in England. It was a popular dish among the upper class, often served at elega...
|
Curried Veal.
Curried Veal
Introduction:
Curried veal is a delicious and flavorful dish that incorporates tender pieces of veal, aromatic spices, and a...
|
Cutlets.
History of Cutlets:
Cutlets have a fascinating history and have been enjoyed as a culinary delight for centuries. The origin of cutlets c...
|
Cutlets A La FranÇaise.
French cooks cut them thinner than the English, and trim them into
rounds of the size of a tea-cup; they must be brushed over with egg,
an...
|
Cutlets In White Fricassee.
History of Cutlets in White Fricassee Recipe:
Cutlets in White Fricassee is a delicious and classic French dish that has been enjoyed for...
|
Cutlets In Brown Fricassee.
Cutlets In Brown Fricassee
History:
Cutlets in Brown Fricassee is a classic dish that originated in France during the 17th century. The ...
|
Blanquette Of Veal.
Blanquette of Veal is a classic French dish that dates back to the 19th century. The word "blanquette" means "white" in French, referring ...
|
Minced Veal.
History of Minced Veal Recipe:
The recipe for minced veal has a long and rich history that dates back to ancient times. Veal, which refer...
|
Miroton Of Veal.
Miroton Of Veal Recipe and Its History
Miroton Of Veal is a classic dish that hails from the rich culinary tradition of France. This dele...
|
Fricondelles.
Fricondelles Recipe
Introduction:
Fricondelles is a delightful dish that finds its roots in French cuisine. This unique recipe dates back...
|
Another Sort.
Prepare four small pieces of veal to serve in one dish, according to
the directions given for fricandeau of veal; these form a very pretty...
|
Smoked Veal.
Smoked veal is a delightful dish that takes its inspiration from the ancient art of smoking meat. This method of preserving and flavoring ...
|
Sweetbreads Roasted.
First soak them in warm water, and then blanch them; in whatever
manner they are to be dressed, this is essential; they may be prepared
in...
|
Sweetbreads Stewed White.
After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
pe...
|
Sweetbreads Stewed Brown.
After soaking and blanching, fry them till brown, then simmer gently
in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt,...
|
Mutton Stewed With Celery.
Recipe: Mutton Stewed With Celery
History and Fun Facts:
Mutton stewed with celery is a classic dish that combines the rich flavors of mu...
|
Maintenon Cutlets.
History of Maintenon Cutlets:
Maintenon Cutlets are a delicious and flavorful dish that originated in France. This recipe takes its name ...
|
A Harricot.
A Harricot, also known as Haricot or Haricot Mutton, is a traditional British dish that dates back to the early 18th century. This flavorf...
|
Irish Stew.
Irish Stew is a traditional dish that originated in Ireland, known for its hearty and comforting flavors. This dish has a long history and...
|
Mutton A L'hispaniola.
Recipe Name: Mutton A L'hispaniola
History:
Mutton A L'hispaniola is a traditional dish that originated in the Hispaniola region, which i...
|
Mutton Collops.
Take from a fine knuckle a couple of slices, cut and trim them in
collops the size of a tea cup, flatten them and spread over each side
a ...
|
Mutton Cutlets.
Have a neck of mutton, cut the bones short, and remove the chine
bone completely; cut chops off so thin that every other one shall be
with...
|
Mutton Ham.
Mutton Ham Recipe: A Delightful Twist to Savory Delicacy
Introduction:
Mutton ham is a delicious and flavorsome dish that adds a twist to...
|
Lamb And Sprew.
Lamb and Sprew Recipe:
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serving Size: 4 servings
History of the Recipe:
Lamb and Sprew...
|
Lamb And Peas.
Lamb and peas is a classic dish that has been enjoyed for centuries. It is believed to have originated in Europe, particularly in countrie...
|
Lamb Cutlets With Cucumbers.
Title: Lamb Cutlets With Cucumbers Recipe
Introduction:
Lamb cutlets with cucumbers is a delicious and refreshing dish that combines tend...
|
Turkey Boned And Forced.
A turkey thus prepared may be either boiled or roasted; there are
directions for boning poultry which might be given, but it is always
bet...
|
Fowls Boned And Forced.
Fowls Boned And Forced Recipe
History:
Fowls Boned And Forced is a classic dish that originated from traditional European cuisine. The te...
|
Boiled Fowls.
Introduction:
Boiled Fowls have been a popular dish for centuries and continue to be enjoyed by many today. Boiling fowls not only results...
|
Amnastich.
Amnastich: A Delicious Stewed Rice and Chicken Dish
History and Fun Facts:
Amnastich is a traditional dish known for its combination of t...
|
Curried Chicken.
See curried veal. Undressed chicken is considered best for a curry,
it must be cut in small joints, the directions for curried veal are
eq...
|
See Blankette Of Veal.
See Blankette of Veal is a classic French dish that originated in the 18th century. This recipe combines tender veal with a rich and flavo...
|
To Stew Duck With Green Peas.
History of Stewed Duck with Green Peas:
Stewed duck with green peas is a classic dish that combines the rich flavors of roasted duck with...
|
To Warm Cold Poultry.
To Warm Cold Poultry: A Hearty and Comforting Dish
Introduction:
Throughout history, people have devised creative ways to make use of lef...
|
Broiled Fowl And Mushrooms.
Broiled Fowl And Mushrooms Recipe
History:
The combination of fowl and mushrooms in a dish has been enjoyed by many cultures throughout h...
|
Pigeons.
To have a good appearance they should be larded and stuffed; glazing
is also an improvement, they form a nice _entrée_; they may be stewed...
|
Stewed Giblets.
Stewed Giblets have long been a traditional dish, loved for its rich flavors and hearty texture. Dating back to ancient times, giblets, wh...
|
Dutch Toast.
Dutch Toast Recipe
History and Fun Facts:
Dutch Toast, also known as Gehakt op Toast in Dutch, is a traditional dish that originated in t...
|
Timbale De Maccaroni.
Timbale De Maccaroni Recipe:
History and Fun Facts:
Timbale De Maccaroni is a traditional Italian dish that dates back to the 18th centur...
|
Vegetables And Sundries.
History of Vegetables and Sundries Recipe:
Vegetables have been consumed by humans for thousands of years, with evidence of their cultiva...
|
Mashed Potatoes.
Mashed Potatoes Recipe:
Mashed potatoes are a classic and beloved side dish that has been enjoyed for centuries. This humble yet deliciou...
|
Potato Wall, Or Edging.
Potato Wall, or Edging, is a delightful and versatile dish that adds a special touch to any meal. The concept of creating a decorative wal...
|
Potatoe Shavings.
Potato Shavings Recipe
History:
The recipe for potato shavings is a classic dish that has been enjoyed for generations. It originated fro...
|
Stewed Spinach.
Stewed Spinach Recipe
History and Fun Facts:
Stewed spinach is a delightful dish that has been enjoyed for centuries. Spinach itself has ...
|
Peas Stewed With Oil.
Peas stewed with oil is a classic recipe that dates back centuries and is enjoyed by many around the world. This dish is not only deliciou...
|
Cucumber Mango.
Cucumber Mango is a refreshing and unique recipe that combines the crispness of cucumber with the sweetness of ripe mangoes. This fusion o...
|
Cabbage And Rice.
Cabbage and rice is a simple and comforting dish that is enjoyed by many around the world. This recipe combines the tender texture of scal...
|
Palestine Salad.
Palestinian cuisine is a rich tapestry of flavors and influences from various cultures and regions. One such dish that showcases the vibra...
|
A Spring Dish.
Recipe: Spring Pea Soup with Mint Dumplings
History and Fun Facts:
The recipe for Spring Pea Soup with Mint Dumplings dates back to the 1...
|
Some Prefer The Eggs Poached.
Some Prefer The Eggs Poached: A Classic Brunch Delight
Introduction:
The art of poaching eggs can be traced back to ancient times, with ...
|
Carrots Au Beurre.
**Carrots Au Beurre Recipe**
*Introduction:*
Carrots Au Beurre, also known as Buttered Carrots, is a classic French side dish that perfe...
|
Puree Of Vegetables.
Puree of Vegetables Recipe
Introduction:
Puree of vegetables is a delightful dish that has been enjoyed for centuries. This recipe dates ...
|
Jerusalem Artichokes Fried.
History of Jerusalem Artichokes Fried Recipe:
Jerusalem artichokes, also known as sunchokes, are a unique and delicious vegetable that ha...
|
Stewed Red Cabbage.
Stewed Red Cabbage Recipe
History:
Stewed red cabbage is a classic dish that can be traced back to European cuisine. Cabbage has been cul...
|
Mushrooms Au Naturel.
Mushrooms Au Naturel, also known as mushrooms in their natural state, is a simple yet delicious dish that highlights the natural flavors o...
|
Dry Tomato Soup.
Dry Tomato Soup is a unique dish that combines the flavors of tomatoes, onions, spices, and bread to create a rich and hearty soup. Dating...
|
Devilled Biscuits.
History:
Devilled biscuits are a delightful snack that combines the crispy texture of biscuits with a savory and spicy topping. The name ...
|
Savoury Eggs.
History and Fun Facts about Savoury Eggs:
Savoury eggs, also known as deviled eggs or stuffed eggs, have been a popular dish for centurie...
|
Savoury Cheese Cakes.
Savory Cheese Cakes Recipe
History and Fun Facts:
The concept of cheese cakes can be traced back to ancient Greece and Rome, where they w...
|
Scalloped Eggs.
Scalloped eggs, a classic and delicious dish, have been enjoyed for centuries as a hearty breakfast or brunch option. The recipe includes ...
|
Maccaroni And Cheese.
History of Macaroni and Cheese:
Macaroni and cheese, also known as mac and cheese, is a classic comfort food dish that has been enjoyed f...
|
Chorisa Omelette.
Chorizo Omelette Recipe:
History:
Omelettes have been a popular dish for centuries, prepared in various cultures and cuisines around the ...
|
Ramakins.
Ramekins are delightful miniature dishes that have been enjoyed for centuries. They originated in France and are named after the fine whit...
|
Rissoles.
Introduction:
Rissoles, a delightful and versatile dish, have a rich history spanning several centuries. Originating from France, the wor...
|
They Form A Pretty Dish.
They Form A Pretty Dish is a recipe that has its roots in traditional Mediterranean cuisine. This vibrant and flavorful dish is known for ...
|
Croquettes.
Croquettes are a delightful dish that originated in France and quickly gained popularity around the world. They are often made by pounding...
|
Casserole Au Riz.
Casserole Au Riz Recipe
History and Fun Facts:
Casserole Au Riz, also known as Rice Casserole, is a delightful and versatile dish that or...
|
A Fondu.
A Fondu, also known as a cheese soufflé, is a delectable dish originating from Switzerland. It is traditionally made by combining grated ...
|
Directions For Making Paste.
Recipe: Directions for Making Paste
History:
Paste, also known as pastry dough, has been a staple in culinary traditions for centuries. I...
|
Plain Puff Paste.
Puff pastry, also known as puff paste, is a versatile and flaky pastry that is used in various savory and sweet dishes. Its origins date b...
|
Very Rich Puff Paste.
Very Rich Puff Paste Recipe:
Puff pastry is a flaky and buttery dough known for its light yet crispy texture when baked. The art of makin...
|
Plain Short Crust.
History of Plain Short Crust:
Plain short crust is a classic pastry recipe that has been enjoyed for centuries. Its roots can be traced b...
|
Beef Dripping Paste.
Beef dripping paste is a versatile and delicious pastry that has been enjoyed for generations. The rich flavor and flaky texture of this p...
|
Glaze For Pastry.
Glaze For Pastry
Introduction:
Pastry has been a delightful treat across various cultures throughout history. From flaky buttery croissan...
|
Fruit Tarts Or Pies.
The fruit tart is a classic and timeless dessert that has been enjoyed for centuries. Its origins can be traced back to ancient civilizati...
|
A Very Fine Savoury Pie.
Recipe: A Very Fine Savoury Pie
History: The origin of the Very Fine Savoury Pie dates back to the 18th century. It was a popular dish am...
|
Tartlets.
History of Tartlets:
Tartlets have been enjoyed as a delightful bite-sized treat for centuries. The origin of tartlets can be traced back...
|
Cheesecakes.
History of Cheesecakes:
Cheesecakes have a long and rich history dating back thousands of years. They have been enjoyed by ancient Egypti...
|
Giblet Pie.
Giblet Pie: A Delicious and Nostalgic Dish
Introduction:
Giblet Pie is a classic dish that has been enjoyed for generations. This rich an...
|
Molina Pie.
History of Molina Pie:
Molina Pie is a classic dish with a rich history that dates back several centuries. The recipe originated in Franc...
|
Vol Au Vent.
Vol-au-vent is a classic French pastry dish that consists of a light, flaky puff pastry shell filled with a creamy and flavorful filling. ...
|
A Vol-au-vent Of Fruit.
It is now the fashion to fill _vol-au-vents_ with fruits richly stewed
with sugar until the syrup is almost a jelly; it forms a very prett...
|
Petits Vol-au-vents.
History and Fun Facts:
Petits Vol-au-vents, also known as "little windblown," are a classic French appetizer that has been enjoyed for ce...
|
Mince Pies.
History of Mince Pies:
Mince pies have been a beloved holiday treat for centuries. The first known reference to mince pies dates back to ...
|
General Remarks.
Recipe: General Remarks Pudding
History:
Puddings have been a staple dish in many cultures for centuries. The exact origin of the pudding...
|
Bola D'amor.
History of Bola D'amor Recipe:
Bola D'amor is a classic confection that has been enjoyed for centuries. This delightful treat originated ...
|
Bola Toliedo.
History of Bola Toliedo:
Bola Toliedo is a traditional recipe that originates from the region of Toliedo in Spain. This delicious dessert...
|
A Bola D'hispaniola.
A Bola D'hispaniola Recipe
History:
A Bola D'hispaniola is a traditional dessert hailing from Hispaniola, a Caribbean island shared by Do...
|
German Or Spanish Puffs.
German or Spanish puffs, also known as Eierkuchen or Churros, are delightful pastries that have a long history and are loved by many. Thes...
|
A Luction, Or A Rachael.
The recipe for A Luction, Or A Rachael has its origins in the early 19th century. It was a popular dessert during that time, known for its...
|
Prenesas.
History of Prenesas
Prenesas is a traditional dish that has its roots in Spanish cuisine. The name "Prenesas" comes from the Spanish verb ...
|
Sopa D'oro: Or Golden Soup.
Recipe for Sopa D'oro: Or Golden Soup
History:
Sopa D'oro, also known as Golden Soup, is a traditional dessert that originated in Spain. ...
|
Pommes Frites.
Pommes Frites, also known as fried apples, is a delightful and simple dessert that originated in France. The recipe dates back to the 18th...
|
Chejados.
Chejados Recipe
History:
Chejados is a delectable dessert that originated in the Mediterranean region. This sweet treat has a long histo...
|
Cocoa Nut Doce.
Recipe: Cocoa Nut Doce
History:
Cocoa Nut Doce is a delightful and popular Brazilian dessert that originated from the rich culinary tradi...
|
Cocoa Nut Pudding.
Cocoa Nut Pudding Recipe:
Introduction:
Cocoa Nut Pudding is a delightful dessert that combines the rich flavors of finely grated cocoa...
|
Egg Marmalade.
History of Egg Marmalade:
Egg marmalade is a unique and delicious dish that has a long history with origins dating back to the 18th centu...
|
Macrotes.
Macrotes is a delightful recipe that has its origins in French cuisine. It is a delectable treat made from French roll dough, fresh butter...
|
Tart De Moy.
Recipe for Tart De Moy:
History of the Recipe:
Tart De Moy is a classic French dessert that has been enjoyed for centuries. It originated...
|
Grimstich.
Grimstich Recipe
History:
Grimstich is a delightful dessert that originated in the early 19th century. Its origins can be traced back to ...
|
French Roll Fritters.
French Roll Fritters Recipe:
History and Fun Facts:
French Roll Fritters, also known as "beignets de pain de mie" in French, are a delig...
|
Haman's Fritters.
History:
Haman's Fritters, also known as Haman's Ears or Orecchie di Haman, are a traditional Jewish pastry associated with the festive ho...
|
Waflers.
History of Waflers:
The history of waflers dates back to ancient times, and these delightful treats have evolved and gained popularity th...
|
Lamplich.
Introduction:
Lamplich is a delicious dessert that has been enjoyed for generations. The recipe originates from England and has a rich his...
|
Staffin.
Staffin Pudding Recipe - A Classic Dessert from Scotland's Isle of Skye
Introduction:
Staffin pudding is a traditional Scottish dessert h...
|
Rice Fritters.
Rice fritters, also known as arancini or rice balls, have a long and fascinating history. These delicious treats originated in Sicily, Ita...
|
Lemon Tart.
Lemon Tart, also known as tarte au citron in French, is a delightful and tangy dessert that has been enjoyed by many for centuries. It is ...
|
Another Way.
Another Way
Recipe History:
The recipe for Another Way dates back several centuries and has been enjoyed by families and communities for ...
|
Almond Rice.
Introduction:
Almond rice is a delightful dessert that combines the creamy texture of rice with the nutty flavor of almonds. This recipe h...
|
Almond Paste.
Almond Paste Recipe:
Almond paste is a versatile and delicious ingredient widely used in baking and dessert making. It is made by grindin...
|
Rice Fruit Tarts.
Rice fruit tarts are a delightful dessert that offers a twist on traditional pastries. This recipe is perfect for those who prefer a light...
|
Bread Fruit Tarts.
Bread Fruit Tarts are a delightful and unique dessert that combines the goodness of bread with the sweetness of fruits. This recipe has an...
|
Rice Custard.
Rice Custard is a classic dessert that has been enjoyed by many cultures throughout history. Its origin can be traced back to ancient civi...
|
Creme Brun.
Creme Brun, also known as "burnt cream" or "creme brulee," is a classic French dessert that has gained popularity all over the world. Its ...
|
Pancakes.
Introduction:
Pancakes, also known as flapjacks or hotcakes, have been enjoyed by people around the world for centuries. This versatile di...
|
Pancakes For Children.
Pancakes are a classic breakfast dish loved by people of all ages. But why not make pancakes specifically for children? Kids enjoy simple ...
|
A Cherry Batter Pudding.
History of Cherry Batter Pudding:
Cherry Batter Pudding is a delightful dessert that has been enjoyed for generations. Invented in Englan...
|
Cumberland Pudding.
Cumberland Pudding is a traditional British dessert that originated in the northwestern county of Cumbria, England. It is a delightful com...
|
College Pudding.
College Pudding: A Delightful Classic Dessert
Introduction:
College Pudding is a classic dessert that dates back to the 19th century. Thi...
|
Plum Pudding.
Plum Pudding, also known as Christmas Pudding, is a traditional British dessert that has been enjoyed for centuries. Its rich and fruity f...
|
Ratafia Pudding.
Ratafia Pudding Recipe
History and Fun Facts:
Ratafia pudding is a delightful dessert that dates back to the 17th century and is believe...
|
Passover Pudding.
Passover Pudding is a delightful dessert that holds historical significance during the Passover holiday. It is a dish that combines tradit...
|
Another Sort.
Recipe: Another Sort
Introduction:
Another Sort is a delightful and versatile recipe that has a rich history and a delicious taste. This ...
|
Another Sort.
History and Fun Facts:
Another Sort is a delightful recipe that has been enjoyed for many years. Its origin can be traced back to the ear...
|
Passover Fritters.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs,
and sweeten with white sifted sugar; add grated lemon peel, and a
s...
|
Passover Currant Fritters.
Passover is a significant Jewish holiday that commemorates the liberation of the Israelites from slavery in ancient Egypt. During this tim...
|
Batter Pudding.
Batter pudding is a classic British dessert that has been enjoyed for centuries. Its humble origins can be traced back to the 16th century...
|
Custard Pudding.
History of Custard Pudding:
Custard pudding, also known as crème renversée or creme caramel, has a rich and varied history. The origin ...
|
Bread Pudding.
Bread pudding is a classic and comforting dessert that has a rich history dating back centuries. It is a versatile dish that can be made w...
|
Minced Meat.
History of Minced Meat Recipe:
The origin of minced meat can be traced back to medieval times in Europe. It was initially a way to make u...
|
Baked Suet Pudding.
Baked Suet Pudding Recipe
History and Fun Facts:
Baked Suet Pudding is a traditional British dessert that has been enjoyed for centuries....
|
Yorkshire Pudding.
Yorkshire Pudding is a classic British dish that has been enjoyed for centuries. It is a versatile dish that can be served as a main cours...
|
Gateau De Tours.
Gateau De Tours, also known as Layered Jam Cake, is a delightful French dessert that originated in the city of Tours in the Loire Valley. ...
|
Jaumange.
Jaumange, also known as "Jelly Pudding," is a traditional dessert that dates back to the Victorian era. It is a delightful combination of ...
|
Gateau De Pomme.
Gâteau de Pomme, also known as an Apple Cake, is a delightful dessert that originated in France. This delectable treat is made with a com...
|
Apple Charlotte.
Prepare the apples as in the last receipt; but instead of using a
jelly mould, put the apples into an oval cake tin about the size of a
sm...
|
A Soufle.
Take half a pint of cream and the same quantity of new milk, and warm
them together in a clean saucepan, meanwhile make a smooth batter wi...
|
A Plain Soufle.
Mix well together six ounces of rice-flour, arrowroot, or _tous les
mois_, with half a pint of milk flavoured with essence of almond
and l...
|
A Sweet Omelet.
A Sweet Omelet Recipe: A Perfect Balance of Sweetness and Richness
Introduction:
Omelets are a popular dish enjoyed all over the world. T...
|
Omlette Souflee.
Omelette Soufflé Recipe
History:
Omelette Soufflé, also known as soufflé omelette or souffléed omelette, is a classic French dish tha...
|
Fancy Creams.
History of Fancy Creams:
Fancy Creams have been enjoyed for centuries and are known for their smooth and creamy texture, making them a de...
|
Rice Soufles.
Boil well some fine picked rice, in pure fresh milk, sweeten and
flavour with a bay leaf, lemon peel, and a stick of cinnamon, all
which m...
|
Boiled Custard.
Boiled custard, a classic dessert, has a rich history that spans centuries. Custard itself has been enjoyed in various forms and variation...
|
Calf's Feet Jelly.
Calf's Feet Jelly Recipe:
History of Calf's Feet Jelly:
Calf's Feet Jelly, also known as Panna Cotta in Italian cuisine, has a long and f...
|
Orange Jelly.
Orange Jelly Recipe:
History of Orange Jelly:
Orange jelly is a delightful and refreshing dessert that has been enjoyed for centuries. Th...
|
An Easy Trifle.
Trifle is a classic British dessert that has been enjoyed for centuries. Its origins can be traced back to the 16th century, and it has be...
|
Blancmange.
Blancmange is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to medieval Europe, where it was first...
|
A Juditha.
Recipe: A Juditha
History:
A Juditha is a delightful and elegant dessert that combines the sweetness of cream ice with the tartness of go...
|
Tourte A La CrÊme.
This is a fashionable and delicate description of tart. A couple of
round cutters about the size of a pie plate are required for it, one
o...
|
The Grosvenor Pudding.
The Grosvenor Pudding is a classic British dessert that has been enjoyed for many generations. This delectable pudding combines the richne...
|
Citron Pudding.
Citron Pudding is a delectable and tangy dessert that combines the vibrant flavors of citron, candied orange, and lemon peel with the rich...
|
Stewed Pears.
Stewed Pears Recipe:
History:
Stewed pears have been enjoyed as a comforting dessert for centuries. While the exact origin of this dish i...
|
Baked Pears.
Baked pears are a classic dessert that has been enjoyed for centuries. The combination of the sweet and juicy fruit with warm spices creat...
|
Stewed Pippins.
Stewed Pippins Recipe:
History and Fun Facts:
The recipe for stewed pippins has a long history and is rooted in the British culinary tra...
|
Siesta Cake.
Siesta Cake Recipe
History and Fun Facts:
Siesta Cake is a delicious and decadent dessert that has its origins in traditional European bak...
|
A Plain Bola.
History of A Plain Bola Recipe:
The Plain Bola, also known as Bola de Manteiga, is a traditional Portuguese sweet bread that has been enjo...
|
Almond Tea-cakes.
Almond tea-cakes are a delightful treat that have been enjoyed for centuries. These delicate and flavorful cakes originated in Europe and ...
|
Oil Twist.
Oil Twist is a delicious pastry recipe that has been enjoyed for centuries. Its origins can be traced back to traditional European baking ...
|
Cinnamon Cakes.
History and Fun Facts about Cinnamon Cakes:
Cinnamon cakes are a delightful treat that has a rich history dating back centuries. Cinnamon...
|
Rich Plum Cake.
Rich Plum Cake Recipe
History:
Plum cake has a long history dating back to ancient Rome, where a mixture of fruits, nuts, and honey was b...
|
Diet-bread Cake.
History of Diet-bread Cake:
Diet-bread cake is a delicious and healthier version of traditional cake that has been enjoyed for many years...
|
Drop Cakes.
History and Fun Facts about Drop Cakes Recipe:
The origin of drop cakes can be traced back to the early times when baking was a common pra...
|
A Common Cake.
A Common Cake, also known as a basic sponge cake, is a classic recipe that has been enjoyed for generations. This versatile cake has a sim...
|
A Soda Cake.
History of Soda Cake:
Soda cake is a classic recipe that has been enjoyed for generations. It dates back to the 19th century when baking ...
|
A Plain Cake.
History of A Plain Cake:
A Plain Cake, also known as a basic butter cake, is a timeless dessert that has been enjoyed for generations. Th...
|
A Pound Cake.
Introduction:
Pound cake is a classic dessert that has been enjoyed for centuries. It is a rich and buttery cake that gets its name from t...
|
Butter Cakes.
Butter cakes, also known as pound cakes, have a rich and delicious history that dates back centuries. The recipe has evolved over time, bu...
|
Little Short Cakes.
History of Little Short Cakes:
Little Short Cakes, also known as shortbread, have a rich and interesting history dating back to medieval ...
|
Matso Cakes.
History of Matso Cakes:
Matso Cakes, also known as Matzoh Cakes, have a rich history that traces back to Jewish traditions. Matzoh, which ...
|
Another Sort.
Recipe: Another Sort
The history of Another Sort dates back to ancient times, where it was commonly enjoyed as a traditional Jewish dish ...
|
Fried Matsos.
The history of fried matzos traces back to Jewish cuisine, particularly during Passover, which commemorates the liberation of the Israelit...
|
Matso Diet Bread.
Matzo Diet Bread Recipe:
Matzo Diet Bread is a classic recipe that has been enjoyed for generations. This bread is made with matzo flour,...
|
A Cake Without Butter.
A Cake Without Butter Recipe
Introduction:
Cakes have been a beloved treat for centuries, with countless variations and flavors to pleas...
|
Sponge Cakes.
Sponge cake is a classic and beloved dessert that has been enjoyed for centuries. Its light and airy texture, combined with its delicate y...
|
A Nice Breakfast Cake.
The history of breakfast cake dates back to ancient times when people realized the importance of starting the day with a wholesome and fil...
|
Icing For Cakes.
Icing, also known as frosting, is a sweet and creamy topping that is commonly used to decorate cakes and other baked goods. It adds a deli...
|
Preserving And Bottling.
Preserving and bottling is a traditional method of extending the shelf life of fruits and other perishable ingredients. It has been practi...
|
Brandied Cherries.
Brandied cherries are a deliciously sweet and tangy treat that have been enjoyed for centuries. Cherries have long been a beloved fruit, a...
|
Quince Marmalade.
Quince Marmalade Recipe
Introduction:
Quince marmalade is a delightful and delicious treat that has been enjoyed for centuries. This reci...
|
Damson Marmalade.
Damson Marmalade Recipe
Introduction:
Marmalade is a delightful spread made from citrus fruits. However, there is a lesser-known variety ...
|
Preserved Apricots.
Preserved Apricots Recipe
Introduction:
Preserving fruit has been a culinary practice for centuries, allowing us to savor the flavors of ...
|
Strawberries Preserved Whole.
Preserving fruit has been a practice for centuries, allowing people to enjoy the flavors of their favorite fruits long after their peak se...
|
Strawberry Jam.
Strawberry Jam Recipe
History and Fun Facts:
Strawberry jam is a delightful and versatile preserve that has been enjoyed for centuries. T...
|
Red Currant Jelly.
Red Currant Jelly Recipe
History of Red Currant Jelly:
Red currant jelly has a long history and has been enjoyed as a sweet condiment for...
|
Apple Jelly.
Apple jelly is a delightful sweet treat that is perfect for spreading on toast, topping desserts, or even enjoying by the spoonful. The re...
|
Pear-syrup Or Jelly.
History of Pear Syrup or Jelly:
Pear syrup or jelly has a long history and has been enjoyed as a sweet and versatile condiment in many pa...
|
Pickling.
Pickling is a method of preserving food that has been practiced for centuries. It is a process of immersing fruits or vegetables in a vine...
|
To Pickle Cauliflowers.
Pickling is a culinary technique that has been used for centuries as a way to preserve fruits and vegetables. One particular vegetable tha...
|
To Pickle Melon Mangoes.
To Pickle Melon Mangoes
History of the Recipe:
Pickle recipes have been around for centuries as a way to preserve fruits and vegetables....
|
Piccalili.
Piccalilli is a delightful and tangy British pickle that is bursting with flavors of various vegetables and spices. It is a wonderful acco...
|
To Pickle Mushrooms.
Introduction:
The art of pickling mushrooms has been around for centuries and is an excellent way to preserve their flavor and extend thei...
|
To Pickle Onions.
History of Pickled Onions:
Pickled onions have a long history dating back to ancient civilizations. Preserving food through pickling was ...
|
Beef Tea.
Beef Tea Recipe:
History and Fun Facts:
Beef tea, also known as beef broth or beef bouillon, has a long history and has been enjoyed as a...
|
Chicken Panada.
Chicken Panada is a traditional recipe that has been enjoyed for many years. It is a delicious dish that combines the flavors of boiled ch...
|
Chicken Broth.
Chicken broth has been a staple in kitchens around the world for centuries. Its history dates back to ancient times when warm, nourishing ...
|
Restorative Jellies.
Restorative Jellies have a long history of being a comforting and revitalizing treat for those in need of nourishment and healing. These j...
|
Hartshorn Jelly.
Hartshorn Jelly Recipe
Hartshorn Jelly is a classic dessert that dates back to the 18th century. It was popular during the Georgian era a...
|
Barley Jelly.
Barley Jelly Recipe:
History and Fun Facts:
Barley, one of the oldest cultivated grains, has been a staple food in many cultures for cen...
|
Caudle.
Caudle Recipe:
History of Caudle:
Caudle is a traditional English beverage that has a long history dating back to the medieval times. It ...
|
Rice Caudle.
Rice Caudle is a traditional British dish that has been enjoyed for centuries. It is a comforting and nourishing dessert made with simple ...
|
Barley Milk.
Barley milk has a long history and is a delightful substitute for regular cow's milk. It has been enjoyed for centuries by people looking ...
|
Restorative Milk.
Restorative Milk Recipe:
History and Fun Facts:
Restorative milk, also known as "Milk Posset," has been around for centuries and has b...
|
Milk Porridge.
Milk porridge, also known as milk gruel, is a classic dish that has been enjoyed for centuries. This simple and nourishing recipe involves...
|
Wine Whey.
Recipe for Wine Whey:
History and Fun Facts:
Wine whey is a traditional beverage that has been enjoyed for centuries. It is believed to h...
|
Tamarind Whey.
History of Tamarind Whey:
Tamarind is a fruit that has been used in culinary traditions around the world for centuries. It is native to A...
|
Plain Whey.
History and Fun Facts:
The recipe for Plain Whey has been passed down through generations, originating from the ancient practice of makin...
|
Orgeat.
Orgeat is a delicious almond-flavored syrup commonly used in various cocktails and culinary recipes. Its origins can be traced back to the...
|
Irish Moss.
Irish Moss, also known as Carrageen, is a type of seaweed that has been used for centuries in Irish cuisine for its gelatinous texture and...
|
A Refreshing Drink.
History of the Recipe:
Refreshing drinks have been enjoyed by cultures all around the world for centuries. The concept of infusing fruits ...
|
A Very Fine Emmolient Drink.
History of A Very Fine Emollient Drink:
The recipe for A Very Fine Emollient Drink has been passed down through generations, originating ...
|
A Cooling Drink In Fever.
History and Fun Facts:
The tradition of preparing cooling drinks for fever dates back centuries. Many cultures recognized the importance ...
|
Appendix.
Recipe Name: Appendix Coffee
Introduction:
Coffee has been a beloved beverage for centuries, with various methods and techniques employed...
|
Egg Wine.
## History of Egg Wine Recipe
The recipe for Egg Wine has long been cherished as a delightful and nourishing beverage. Its origins can be...
|
Mulled Wine.
Mulled wine, also known as spiced wine or glühwein, has a rich history dating back centuries. This warm and comforting beverage has been ...
|
To Make Punch.
Recipe - Homemade Punch
History of Punch:
Punch has a rich and fascinating history that dates back several centuries. Its origins can be ...
|
Milk Punch.
History of Milk Punch:
Milk Punch is a classic cocktail with a fascinating history that dates back several centuries. It is believed to h...
|
A French Plum Pie.
Stew one pound of fine dried French plums until tender, in water,
rather more than enough to cover, with one glass of port wine, and
four ...
|
To Roast Venison.
Roast Venison Recipe
History of the Recipe:
Roast venison has a long history and is considered a traditional dish in many cultures, espec...
|
A Venison Pasty.
The history of the Venison Pasty dates back to medieval times in England when pasties were a popular dish among the working class and hunt...
|
Salmon Pie.
Salmon Pie Recipe
History:
Salmon pie is a delicious dish that has been enjoyed for many years. Its origins can be traced back to English...
|
Chicken Pudding.
Chicken Pudding Recipe:
History and Fun Facts:
Chicken pudding is a traditional British dish that has been enjoyed for centuries. It orig...
|
A Fine Beefsteak Pie.
A Fine Beefsteak Pie Recipe
History:
Beefsteak pie has a long history and is a traditional British dish. It originated in the 18th centur...
|
Iced Pudding.
History of Iced Pudding:
Iced Pudding, also known as English Iced Cream, is a delightful frozen dessert that has been enjoyed for centuri...
|
CanapÉs
For serving at the beginning of dinner and giving a zest to the
appetite, canapés are extremely useful. They may be either hot or cold
and...
|
Sardine CanapÉs
Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put the...
|
White Caviar
White caviar is a unique and delicious delicacy that can be enjoyed in various culinary creations. This recipe for white caviar provides a...
|
Caviar CanapÉs
Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspo...
|
Anchovy CanapÉs
Cut the bread as for caviar canapés and spread with anchovy paste. Chop
separately the yolks and whites of hard-boiled eggs and cover the
...
|
Anchovy CanapÉs With Tomatoes
For each person take a thin slice toast covered with anchovy paste. Upon
this place whole egg which has been boiled four minutes, so that ...
|
Chopped Onion And Chicken Fat
Recipe for Chopped Onion and Chicken Fat:
History:
Chopped Onion and Chicken Fat, also known as Grieben (in Yiddish), is a classic Jewish...
|
Brain (appetizer)
Brain is a unique and intriguing delicacy that has a long and fascinating history in culinary traditions around the world. While it might ...
|
Black Olives
Black olives have been a cherished ingredient in many Mediterranean and Middle Eastern cuisines for centuries. Their rich, salty flavor an...
|
Chicken Liver Paste, No. 1
Introduction:
Chicken Liver Paste, No. 1 is a delightful French delicacy that has been enjoyed for centuries. This rich and creamy paste i...
|
Imitation Pate De Foi Gras
History of Imitation Pate De Foi Gras:
Pate De Foi Gras, meaning "fat liver pate" in French, is a luxurious and decadent dish that has its...
|
Chicken Liver Paste, No. 2
Chicken liver paste, also known as pâté, has been enjoyed for centuries as a delicious and versatile spread. It has its origins in Frenc...
|
Chopped Herring
Chopped Herring Recipe
History:
Chopped Herring is a traditional Ashkenazi Jewish dish that originated in Eastern Europe. It is commonly ...
|
Cheese Balls
Cheese Balls Recipe
History:
Cheese balls have been a beloved appetizer for many years, dating back to the 1950s. They were a popular cho...
|
Egg Appetizer
History and Fun Facts:
The Egg Appetizer, also known as deviled eggs, has been a popular dish for many years. The term "deviled" refers t...
|
Deviled Eggs With Hot Sauce
Deviled Eggs With Hot Sauce
Recipe History:
Deviled eggs have a long and interesting history, with evidence of their existence dating bac...
|
Stuffed Yellow Tomatoes
Recipe: Stuffed Yellow Tomatoes with Caviar
Introduction:
Stuffed tomatoes offer a delightful and visually appealing appetizer that can e...
|
A Delicious Appetizer
Recipe: Cheesy Tomato Toast Appetizer
Introduction:
The Cheesy Tomato Toast Appetizer is a delightful combination of fresh tomatoes, melt...
|
Celery Relish
Celery Relish Recipe:
The history of celery relish dates back to ancient times when celery was first cultivated for its medicinal propert...
|
Sardellen
Sardellen, also known as anchovies, are small, oily fish that have been enjoyed in various culinary traditions for centuries. Throughout h...
|
Stuffed Eggs
History of Stuffed Eggs Recipe:
Stuffed eggs, also known as deviled eggs, have a long history and are a popular appetizer enjoyed in many...
|
Nut And Cheese Relish
Recipe: Nut and Cheese Relish
History:
Nut and Cheese Relish is a delightful appetizer that combines the creamy richness of cream cheese ...
|
Grape-fruit Cocktail
History of Grape-fruit Cocktail
The Grapefruit Cocktail is a refreshing and citrusy drink that has been enjoyed for many years. Grapefrui...
|
Ambrosia
Ambrosia is a classic and iconic dish that has delighted taste buds for generations. Its origins can be traced back to the United States, ...
|
Peach Cocktail
History of the Peach Cocktail:
The Peach Cocktail is a refreshing and fruity drink that has been enjoyed for many years. While the exact ...
|
Raspberry Cocktail
The Raspberry Cocktail is a delightful and refreshing summer drink that perfectly captures the essence of ripe raspberries. It is a simple...
|
Pineapple And Banana Cocktail
Pineapple and Banana Cocktail Recipe
History:
Cocktails have been popular for centuries, with various fruits and flavors being used to c...
|
Strawberry Cocktail
History of Strawberry Cocktail:
The Strawberry Cocktail is a refreshing and delightful drink that has been enjoyed for many years. Strawbe...
|
Musk Melons
Recipe: Refreshing Musk Melons
Introduction:
Musk melons, also known as cantaloupes, are a delicious and refreshing fruit that can be enj...
|
Filled Lemons
Filled lemons are a unique and flavorful dish that combines the tangy citrus flavor of lemons with savory sardines and anchovies. This rec...
|
Red Pepper CanapÉs
Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
peppers (canned), a saltspoon of salt, a tiny pinch of mustard an...
|
Salted Peanuts
Salted Peanuts Recipe:
Introduction:
The history of salted peanuts can be traced back to ancient times, where nuts were a common food sou...
|
Salted Almonds
History of Salted Almonds Recipe:
The use of almonds in cooking can be traced back to ancient times. Almonds were highly valued in many a...
|
Anchovy Sandwiches
Anchovy sandwiches have a rich history and are beloved for their bold, savory flavors. Anchovies, small oily fish found in the Mediterrane...
|
Celery Sandwiches
History of Celery Sandwiches:
Celery sandwiches have a long-standing history as a classic choice for a light and refreshing meal. This si...
|
Fish Sandwiches
Fish sandwiches have been a beloved culinary delight for seafood enthusiasts around the world. This delectable sandwich is not only tasty ...
|
Nut And Raisin Sandwiches
Nut and Raisin Sandwiches Recipe
Introduction:
Nut and Raisin Sandwiches are a delightful and nutritious snack that is both delicious and...
|
Brown Bread Sandwiches
The Brown Bread Sandwich is a classic recipe that has been enjoyed for many years. It is a simple yet delicious sandwich that combines the...
|
Cheese And Nut Sandwiches
History of Cheese and Nut Sandwiches:
Cheese and nut sandwiches are a delicious and versatile dish that has been enjoyed by people around...
|
Lettuce Sandwiches
History of Lettuce Sandwiches:
Lettuce sandwiches are a delightful and refreshing treat that has been enjoyed for centuries. The concept ...
|
Olive Sandwiches
Olive sandwiches, with their rich and tangy flavors, have long been a favorite among sandwich lovers. This simple yet delicious recipe dat...
|
Sardine Sandwiches
History of Sardine Sandwiches:
Sardines have been a popular source of food for centuries, especially in coastal areas where they are abun...
|
Date And Fig Sandwiches
History of Date and Fig Sandwiches:
The date and fig sandwich may seem like a modern creation, but it actually has a rich history that da...
|
Fig Sandwiches
Fig sandwiches have a long and fascinating history, originating from ancient times when figs were highly valued for their sweetness and ri...
|
Egg Sandwiches
Egg sandwiches have a long-standing history as a popular breakfast or snack option. This versatile dish combines the simplicity of eggs wi...
|
Chestnut Sandwiches
History:
Chestnut Sandwiches have a long history and are a classic sandwich recipe enjoyed by many. Chestnuts have been used as a food so...
|
Toasted Cheese Sandwiches
Toasted cheese sandwiches, also known as grilled cheese sandwiches, have a long history and are a beloved comfort food for many people aro...
|
Poached Egg Sandwiches
Poached Egg Sandwich Recipe:
History:
The poached egg sandwich is a classic and beloved dish that has been enjoyed for generations. It i...
|
Caviar And Salmon Sandwiches
Caviar and Salmon Sandwiches Recipe
History:
Caviar has a rich history that dates back thousands of years. It is prized for its exquisite...
|
Ribbon Sandwiches
History of Ribbon Sandwiches:
Ribbon Sandwiches, also known as Tea Sandwiches or Party Sandwiches, have been enjoyed for many years as a ...
|
Egg And Olive Sandwiches
History of Egg and Olive Sandwiches:
Egg and Olive Sandwiches, also known as Egg and Olive salad sandwiches, are a popular classic dish t...
|
Russian Sandwiches
Russian sandwiches, also known as "zakuski," are a popular and delightful appetizer in Russia. These bite-sized treats are perfect for ser...
|
Surprise Sandwiches
The history of Surprise Sandwiches dates back to the early 20th century when creative home cooks began experimenting with different combin...
|
Chicken Sandwiches
Chicken Sandwiches have become a popular dish around the world, loved for their delicious flavor and versatility. They make a great snack,...
|
Deviled Tongue Sandwiches
History and Fun Facts:
The Deviled Tongue Sandwich is a unique and savory dish that has been enjoyed for generations. Its origin can be tr...
|
Minced Goose Sandwiches
The history of minced goose sandwiches dates back to the time when goose meat was a popular delicacy among European nobility. Geese were o...
|
Veal Sandwiches
History of Veal Sandwiches:
Veal sandwiches, also known as "vitello" in Italian cuisine, have been enjoyed for centuries. The history of ...
|
Soup Stock
Soup Stock Recipe:
History:
Soup stock has been a staple in kitchens around the world for centuries. Its origins can be traced back to an...
|
White Stock
White stock is a versatile and essential ingredient in many culinary preparations, providing a rich and flavorful base for a variety of di...
|
Brown Stock
The history of brown stock dates back centuries, originating from French cuisine. It is a flavorful base or foundation for many soups, ste...
|
Borsht
Borsht: A Traditional Eastern European Soup
Introduction:
Borsht is a classic and beloved dish in Eastern European cuisine, particularly ...
|
Bouillon
Bouillon is a classic and versatile soup that has been enjoyed for centuries. Its history can be traced back to the ancient times when it ...
|
ConsommÉ
Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half...
|
Chicken Soup, No. 1
Chicken Soup, No. 1 Recipe
History:
Chicken soup is a beloved dish that has been enjoyed for centuries across various cultures. It is kno...
|
Chicken Soup, No. 2
Chicken Soup, No. 2
History and Fun Facts:
Chicken soup has a long history and is considered to be one of the most comforting and nourish...
|
Chicken Broth
Chicken broth is a staple in many cuisines around the world. It has a long history and has been enjoyed for centuries. This versatile and ...
|
Julienne Soup
Julienne Soup: A Hearty Delight
History and Fun Facts:
Julienne soup, with its colorful and flavorful blend of ingredients, has a long hi...
|
Rice Broth
Rice broth is a comforting and nutritious dish that can be made using beef or mutton broth along with a variety of vegetables. This recipe...
|
Mock Turtle Soup
Mock Turtle Soup Recipe:
History of Mock Turtle Soup:
Mock Turtle Soup is a dish that gained popularity in the 18th and 19th centuries as...
|
Mutton Broth
Mutton broth is a flavorful and nourishing soup that has been enjoyed for centuries. This hearty dish has its roots in traditional Europea...
|
Mulligatawny Soup
Add to three quarts of liquor, in which fowls have been boiled, the
following vegetables: three onions, two carrots, and one head of celer...
|
Farina Soup
Farina soup, also known as semolina soup, is a classic dish that has been enjoyed for centuries. It is a comforting and nourishing soup, p...
|
Green Kern Soup
History and Fun Facts:
The Green Kern Soup is an old recipe that has been passed down through generations. It originated from the country...
|
Noodle Soup
History of Noodle Soup:
Noodle soup is a beloved dish that has been enjoyed by people across different cultures for centuries. Its origin...
|
Mushroom And Barley Soup
Recipe: Mushroom and Barley Soup
History:
Mushroom and barley soup is a classic dish that has been enjoyed for centuries across various c...
|
Oxtail Soup
Oxtail soup is a classic dish that has been enjoyed by many cultures around the world. The origins of this hearty soup can be traced back ...
|
Green Pea Soup
Green pea soup is a delightful and nutritious dish that has been enjoyed for centuries. The tradition of making soup from fresh peas dates...
|
Pigeon Soup
Pigeon Soup: A Hearty Delicacy from Ancient Times
Introduction:
Pigeon Soup is a truly timeless dish that has been enjoyed throughout his...
|
Turkey Soup
Turkey soup is a delicious and comforting dish that is perfect for using up any leftover turkey from a holiday feast. Similar to soup made...
|
Okra Gumbo Soup (southern)
Okra Gumbo Soup (Southern Recipe)
History:
Okra Gumbo Soup is a classic Southern dish that has its roots in African, Native American, and...
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Tchorba--turkish Soup
Tchorba, also known as Turkish Soup, is a traditional and flavorful dish that has been enjoyed in Turkey for centuries. This soup is known...
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Barley Soup
Barley Soup is a classic dish that has been enjoyed for centuries. This wholesome and comforting soup is not only delicious but also packe...
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Dried Pea Soup
Dried Pea Soup has a long history and is a classic dish that can be found in many different cultures around the world. It is a hearty and ...
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Lentil Soup (linzen), No. 1
Lentil soup, also known as "linzen" soup, is a popular and nutritious dish that has been enjoyed for centuries. Known for its simple and h...
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Lentil Soup, No. 2
Lentil soup is a classic comfort food that has been enjoyed in various cultures for centuries. With its hearty flavors and nutritious ingr...
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Sour Soup (for Purim)
Sour Soup, also known as "Sour Meat Soup," is a classic dish enjoyed during the Jewish holiday of Purim. This hearty and tangy soup has be...
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Tomato Soup
Tomato soup is a classic dish that has been enjoyed by people all around the world for many years. Its history can be traced back to ancie...
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Veal Soup
Veal soup has a long and rich history, with its roots dating back centuries. This delightful soup has been enjoyed by people of different ...
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Vegetable Soup
Recipe for Vegetable Soup:
Vegetable soup has been a popular and nourishing dish for centuries. Its origin can be traced back to ancient ...
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How To Make Cream Soups
Cream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk o...
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Cream Of Almond Soup
Cream of Almond Soup is a delightful and creamy soup that brings a touch of elegance to any meal. This recipe combines the delicate flavor...
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Cream Of Celery Soup
Cream of celery soup is a classic dish that has been enjoyed for decades. This comforting and creamy soup has a rich and savory flavor tha...
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Cream Of Asparagus Soup
Cream of Asparagus Soup:
Cream of Asparagus Soup is a delightful and versatile dish that has been enjoyed for centuries. Asparagus, with...
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Cream Of Cauliflower Soup
Cream Of Cauliflower Soup
Cream of cauliflower soup is a delightful and comforting dish that has been enjoyed for centuries. Cauliflower,...
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Cream Of Corn Soup
Cream of Corn Soup Recipe
Cream of Corn Soup is a delicious and comforting dish that is perfect for any time of the year. This creamy and...
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Milk, Or Cream Soup
The history of milk or cream soup dates back to ancient times when people discovered that milk could be turned into various dishes by heat...
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Fish Chowder
Fish Chowder is a classic dish that has been enjoyed for generations. It originated in the coastal regions of New England, where fish was ...
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Mock Fish Chowder
Mock Fish Chowder Recipe
History:
Chowder originated in the coastal regions of North America, where it was traditionally a fisherman's di...
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Spinach Soup
Spinach Soup is a delightful and nutritious dish that has been enjoyed for centuries. Spinach has a long history and is believed to have o...
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Cream Of Lettuce Soup
Cream of Lettuce Soup Recipe:
Cream of Lettuce Soup is a delightful and light dish that brings out the delicate flavors of lettuce in a w...
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Cream Of Tomato Soup
Cream of Tomato Soup Recipe:
Cream of Tomato Soup is a classic dish that has been enjoyed for centuries. It is a comforting and delicious...
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Cream Of Lentil Soup
Cream Of Lentil Soup Recipe
Cream of Lentil Soup is a delicious and nutritious dish that is perfect for those looking to incorporate more...
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Onion Soup
History of Onion Soup:
Onion soup, also known as soupe à l'oignon in French, has a rich and diverse history. It is believed to have orig...
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Cream Wine Soup
Cream Wine Soup is a delightful and versatile dish that can be enjoyed both hot and cold. It is a soothing and comforting soup, perfect fo...
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Vegetable Soup (milchig)
Vegetable Soup (Milchig) Recipe
History of Vegetable Soup
Vegetable soup is a classic dish that has been enjoyed by people all over the ...
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Brown Flour Soup, No. 2
Brown Flour Soup, No. 2
History:
Brown Flour Soup is a classic dish that has been enjoyed for centuries. Originating in Europe, this soup...
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Beer Soup
Beer Soup is a unique and hearty dish that combines the flavors of beer with various ingredients to create a satisfying and flavorful soup...
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Sour Milk Soup
History of Sour Milk Soup:
Sour Milk Soup, also known as "Kminkovej polievka" in Slovak, is a traditional dish that has been enjoyed in m...
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Potato Soup
Potato soup is a classic and comforting dish loved by many, and it has a rich history that spans across different cultures. The origins of...
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Green Pea PurÉe
Cook one quart of green peas until very tender. Then mash through
colander. To this amount heat one quart of milk in double boiler. Add
bu...
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Leek Soup
Leek Soup is a classic dish that dates back centuries and has been enjoyed by countless generations. Its origins can be traced back to anc...
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Red Wine Soup
Red Wine Soup is a delightful and unique dish that combines the rich flavors of red wine with warm spices and a sweet touch. This recipe h...
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Split Pea Soup (milchig)
Split pea soup is a popular and comforting dish that has been enjoyed for centuries. This milchig (dairy) version of the soup offers a cre...
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Tomato Soup With Rice
Tomato soup is a beloved classic that has been enjoyed by people for centuries. It is a comfort food that warms the soul and satisfies the...
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Milk And Cheese Soup
Milk and cheese soup is a delicious and creamy dish that has a rich history. This warm and comforting soup has been enjoyed for centuries,...
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Black Bean Soup
Black Bean Soup Recipe
History and Fun Facts:
Black bean soup is a popular dish in many cuisines around the world, known for its rich fla...
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Barley And Vegetable Soup
Barley and Vegetable Soup is a hearty and nutritious dish that has been enjoyed for centuries. Barley is one of the oldest cultivated grai...
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Beer Soup (parve)
Title: Beer Soup (Parve) - A Traditional European Delight
Introduction:
Beer soup has a long history and is a beloved traditional dish in...
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Beet Soup (russian Style)
Russian beet soup, also known as "borscht," is a beloved traditional dish that has been enjoyed for centuries. Borscht has its roots in Ea...
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Cherry Soup
History of Cherry Soup:
Cherry soup is a delightful summer soup that is traditionally eaten cold. This refreshing dish has its origins in...
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Fruit Soup
Fruit soups have been enjoyed in various cultures for centuries and are a delightful way to savor the flavors of fresh fruits during the s...
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Cold Sour Soup
History of Cold Sour Soup:
Cold sour soup, also known as "Kalt Schirmls-suppe" in German, has a long history originating in Central Europ...
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Noodles
History of Noodles Recipe:
Noodles are believed to have originated in China over 4,000 years ago. They were traditionally made by hand, a...
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Plaetchen
Plätzchen Recipe:
History and Fun Facts:
Plätzchen, also known as German dumplings, are a delicious and comforting dish that has been e...
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Kreplech Or Butterflies
History of Kreplech Or Butterflies Recipe:
Kreplech, also known as Kreplach, is a traditional Jewish dish that has its roots in Eastern E...
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Force-meat For Kreplech
Force-meat for Kreplech Recipe
History and Fun Facts:
Kreplech is a traditional Jewish dish that originated in Eastern Europe. It is a ty...
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Baking Powder Dumplings
History and Fun Facts about Baking Powder Dumplings:
Baking powder dumplings are a classic comfort food that has been enjoyed by many gen...
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Croutons
Cut stale bread into cubes, place in pan and brown in the oven; or
butter the bread, cut into cubes and then brown the same way. Fry small...
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Spatzen
Spatzen, also known as Spätzle, is a traditional German dish that has been enjoyed for centuries. This hearty and delicious dish consists...
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Egg Custard
The history of egg custard can be traced back to ancient times, where eggs were revered for their versatility and nutritional value. This ...
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Grated Irish Potato
Grated Irish Potato Soup Recipe
History:
Grated Irish Potato soup is a traditional Irish dish that has been enjoyed for generations. Pota...
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Farina Dumplings
Farina dumplings are a delightful addition to soups, adding a soft and comforting texture that complement the flavors of the dish. This re...
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Einlauf (egg Drop)
Einlauf, also known as Egg Drop soup, is a simple and nourishing dish that has been enjoyed for centuries. This delightful recipe originat...
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Egg Dumplings For Soups
History of Egg Dumplings For Soups:
The origin of egg dumplings for soups can be traced back to various cultures that have their own vers...
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Schwem Kloesse
Schwem Kloesse, also known as floating dumplings, are a traditional German dish that can be traced back to the 19th century. This delightf...
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Dumplings For Cream Soups
Dumplings have been a beloved comfort food across various cultures throughout history. From the Chinese jiaozi to the Polish pierogi, thes...
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Drop Dumplings
Recipe: Drop Dumplings
History of Drop Dumplings:
Drop dumplings have a long history and are often associated with comfort food. They are...
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Liver Kloesse (dumplings)
Liver Kloesse, also known as liver dumplings, is a traditional German dish that has been enjoyed for centuries. This hearty and flavorful ...
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Fritter Beans
Fritter beans, also known as bean fritters or bean cakes, are a delightful and versatile dish that can be enjoyed as an appetizer, a side ...
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Sponge Dumplings
Sponge Dumplings Recipe
History:
Sponge dumplings are a classic dish that has been enjoyed for many generations. While the exact origin ...
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Shad, April To June.
Shad, also known as the "herring of the East Coast," is a delectable fish that is highly sought after during the spring months from April ...
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To Clean Fish
To Clean Fish:
History:
Cleaning fish is an essential step in preparing seafood dishes that dates back centuries. From ancient civilizati...
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To Open Fish
To Open Fish: A Journey into the Art of Fish Preparation
Introduction:
The art of preparing fish has been cherished throughout history, ...
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To Skin Fish
Title: The Art of Skinning Fish: A Time-Honored Technique
Introduction:
Skinned fish is a versatile seafood dish that can be incorporated...
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To Bone Fish
To Bone Fish: A Delectable Delight from the Sea
Introduction:
The art of boning fish is a skill that has been practiced for centuries acr...
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Boiled Fish
Boiled Fish Recipe
History:
Boiled fish has a long history and has been enjoyed by various cultures around the world for centuries. The m...
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Baked Fish
**Baked Fish: A Classic Delight**
The art of baking fish has been practiced for centuries, dating back to ancient times when early civili...
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Broiled Fish
For broiling, large fish should be split down the back and head and tail
removed; salmon and halibut should be cut into one-inch slices, a...
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Jewish Method Of Frying Fish
Recipe: Jewish Method of Frying Fish
History and Fun Facts:
The Jewish method of frying fish is a traditional cooking technique that has ...
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Another Method Of Frying Fish
Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
of an egg, and a pinch of salt. Stir in one gill of tepid water an...
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SautÉd Fish
Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
cook in spider with just enough hot butter to prevent it sticking ...
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Lemon Fish
History of Lemon Fish Recipe:
The Lemon Fish recipe is a classic dish that has been enjoyed for generations. It is believed to have origi...
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Sweet Sour Fish
Sweet and Sour Fish Recipe
History:
The Sweet and Sour Fish recipe is a classic dish that has been enjoyed by many cultures for centuries...
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Sweet And Sour Fish
Introduction:
Sweet and Sour Fish is a popular dish that combines the perfect balance of tangy and sweet flavors. This delectable recipe h...
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Sweet Sour Fish With Wine
The Sweet Sour Fish with Wine is a delightful recipe that combines the flavors of tangy vinegar, sweet sugar, warm spices, and the richnes...
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Fish Stock
Put in a saucepan a tablespoon of butter or butter substitute, add a
tablespoon each of chopped onion, carrot and turnip. Fry them without...
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Pike With Egg Sauce
Pike With Egg Sauce Recipe
History:
Pike with Egg Sauce is a classic dish that has been enjoyed for centuries. The recipe originated in E...
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Gefillte Fisch
Gefillte Fisch Recipe:
History and Fun Facts:
Gefillte Fisch, which translates to "stuffed fish" in Yiddish, is a traditional Jewish...
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Russian Fish Cakes
Russian Fish Cakes, also known as "Rybnik" in Russian cuisine, are delicious and versatile patties made with finely chopped fish and seaso...
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Gefillte Fisch With Egg Sauce
History of Gefilte Fish with Egg Sauce:
Gefilte Fish, meaning "stuffed fish" in Yiddish, is a traditional Jewish dish that originated in ...
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Filled Fish--turkish Style
History and Fun Facts:
Filled Fish, Turkish Style is a traditional Turkish dish that has been enjoyed for many years. The origins of this...
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Fritada
History of Fritada:
Fritada is a popular dish in Ecuador, particularly in the Sierra region. Its origins can be traced back to the indige...
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Hecht (pickerel)
in a similar way to hecht (pickerel). They are all white freshwater fish that have a mild and delicate flavor. The hecht recipe described ...
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Fresh Cod Or Striped Bass
Recipe for Fresh Cod or Striped Bass
History of the Recipe:
The recipe for fresh cod or striped bass has a long and rich history, with va...
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Ahilado Sauce (turkish)
Ahilado Sauce (Turkish)
Ahilado sauce is a delightful Turkish sauce that is perfect for enhancing the flavor of seafood dishes. This sauc...
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Boiled Trout
Boiled Trout Recipe
History of the Recipe:
Boiled Trout is a classic dish that has been enjoyed for many generations. It is a simple prep...
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Fish Piquant
Fish Piquant is a delicious and tangy dish that combines the flavors of vinegar, onions, celery root, and parsley with tender, flaky fish....
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Salmon Cutlets
Salmon Cutlets have been a popular dish for seafood lovers all over the world. This recipe comes in handy when you have leftover boiled sa...
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Paprika Carp
Historical Background:
The Paprika Carp is a traditional Hungarian dish that has its roots in the rich culinary heritage of Eastern Europ...
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Redsnapper With Tomato Sauce
History of Red Snapper with Tomato Sauce Recipe:
Red Snapper with Tomato Sauce is a classic dish that combines the delicate flavors of th...
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Boned Smelts, SautÉd
Take a dozen raw smelts; split them from the back lengthwise, leaving
the head and tail intact; take out the large center bone without ope...
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Fish With Horseradish Sauce
Fish With Horseradish Sauce has a rich history dating back many years, and it is a dish that has delighted countless people around the wor...
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Fish With Sauerkraut
Fish with Sauerkraut is a classic dish that combines the flavors of tender fish and tangy sauerkraut. This recipe has a rich history and h...
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Fillet Of Sole À La Mouquin
Thoroughly wash and pick over a pound of spinach, put it over the fire
with no more water than clings to the leaves and cook for ten minut...
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Fillet De Sole À La Creole
Fillet some large flounders, and have fishman send you all the bones;
put the bones on to boil; wash, dry, and season the fillets; roll th...
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Baked Black Bass
The history of Baked Black Bass can be traced back to the early 19th century when it was a popular dish among seafood enthusiasts. This re...
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Baked Flounders
Baked Flounders Recipe: A Delicious Seafood Delight
Introduction:
Baked flounders are a classic seafood dish that has been enjoyed by foo...
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Baked Bass À La Wellington
Remove the scales and clean. Do not remove the head, tail, or fins. Put
into a double boiler one tablespoon of butter, two cups of stale b...
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Baked Fish--turkish Style
History and Fun Facts:
Baked fish dishes have been enjoyed by cultures around the world for centuries, and each region has its own unique ...
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Sauce Agristoga
Sauce Agristoga Recipe
History:
Sauce Agristoga is a classic sauce that originated in France. It is a tangy and creamy sauce that pairs p...
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Zuemimo Sauce
Zuemimo Sauce Recipe
History and Fun Facts:
Zuemimo Sauce is a classic recipe that originates from the Mediterranean region. Its roots ca...
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Shad Roe
Shad Roe Recipe: A Delectable Delicacy
Introduction:
Shad roe is a unique and exquisite dish that has been enjoyed for centuries. It is a...
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Baked Shad
Baked Shad Recipe:
History and Fun Facts:
Baked Shad is a classic seafood dish that has been enjoyed for centuries. It is believed to hav...
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Scalloped Fish Roe
Scalloped Fish Roe Recipe
History:
Scalloped fish roe is a classic dish that has its roots in European cuisine. It has been enjoyed for c...
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Baked Mackerel
Baked Mackerel Recipe
History and Fun Facts:
Mackerel is a popular fish found in both fresh and saltwater. It has been enjoyed for centur...
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Stuffed Herring
Stuffed Herring Recipe
History:
Stuffed herring has a rich history that dates back many centuries. It is believed to have originated in n...
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Fish With Garlic
Fish with garlic is a delightful and flavorful dish that combines the natural taste of fish with the pungent aroma of garlic. This recipe ...
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Baked Chopped Herring
Recipe for Baked Chopped Herring:
History and Fun Facts:
Chopped herring is a traditional Jewish dish that has been enjoyed for centurie...
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Marinirte (pickled) Herring
History of Pickled Herring:
Pickled herring has a long history, dating back several centuries. It is a traditional dish in many countries...
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Salt Herring
The tradition of preparing salt herring has a long history, dating back to ancient times when salt was used as a method of preserving fish...
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Broiled Salt Mackerel
Broiled Salt Mackerel is a delicious and flavorful dish that brings together the natural taste of mackerel with the savory element of salt...
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Boiled Salt Mackerel
The recipe for Boiled Salt Mackerel is a classic dish that has been enjoyed by many for its simplicity and delicious flavors. It is a popu...
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Marinirte Fish
Marinated Fish Recipe
Introduction:
The practice of marinating fish has a long history and is found in many cultures around the world. Ma...
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Soused Herring
Soused Herring Recipe:
History and Fun Facts:
Soused herring is a traditional dish that originated in Northern Europe, particularly in co...
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Salmon Loaf
Salmon Loaf is a classic dish that has been enjoyed for many years. It is a delicious way to enjoy salmon, which is not only tasty but als...
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Cream Salmon
Cream Salmon is a delightful and easy-to-make dish that has been enjoyed by many seafood enthusiasts for years. This recipe combines the r...
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Pickle For Salmon
The history of pickling food dates back thousands of years, and it is a preservation technique that is still widely used today. Pickling n...
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Kedgeree
Kedgeree is a classic Anglo-Indian dish that has a fascinating history rooted in the colonial era. It originated in India during the Briti...
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Swiss Creamed Fish
History of Swiss Creamed Fish:
Swiss Creamed Fish is a classic dish that originated in Switzerland, a landlocked country renowned for its...
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Cod Fish Balls
Recipe: Cod Fish Balls
Introduction:
Cod fish balls are a delicious and versatile dish that is enjoyed in many different cuisines around ...
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Finnan Haddie
Finnan Haddie, a traditional Scottish dish, is a delightful smoked haddock recipe that has been enjoyed for centuries. The name "Finnan Ha...
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Finnan Haddie And Macaroni
Finnan Haddie and Macaroni is a classic dish that combines the delicate flavors of smoked haddock, also known as finnan haddie, with comfo...
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Scalloped Fish, No. 1
Scalloped Fish, also known as Fish Scallops, is a delicious and comforting dish that combines flaked fish, rice, butter, and breadcrumbs. ...
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Scalloped Fish, No. 2
Scalloped Fish, No. 2 Recipe
History:
The history of scalloped fish dishes dates back to the 18th century, where they were commonly prepa...
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Drawn Butter Sauce
Drawn Butter Sauce is a classic sauce that adds a rich and creamy touch to various dishes. It has been a staple in culinary traditions for...
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Bearnaise Sauce
Bearnaise sauce is a classic French sauce that is typically served with grilled meats, fish, or vegetables. It is renowned for its rich, c...
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Cucumber Sauce
Cucumber sauce is a refreshing and versatile condiment that can elevate a variety of dishes. With its cool and tangy flavors, it adds a de...
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Sauce Hollandaise
History and Fun Facts about Sauce Hollandaise:
Sauce Hollandaise is a classic French sauce that has a rich and creamy texture with a tang...
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Mustard Sauce
Mustard sauce is a tangy and versatile condiment that has been enjoyed for centuries. Its origins can be traced back to ancient Rome, wher...
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MaÎtre D'hÔtel Butter
Work into one-half cup of butter all the lemon juice it will take, and
add a teaspoon of minced parsley.
...
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Pickle Sauce
History of Pickle Sauce:
Pickle sauce is a versatile condiment that adds a tangy and zesty flavor to a variety of dishes. Its origin can ...
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Sardellen, Or Herring Sauce
Sardellen or Herring Sauce is a delicious and flavorful sauce that adds a unique taste to various fish and seafood dishes. This sauce has ...
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Sauce Vinaigrette
Sauce Vinaigrette is a classic French dressing that has become a staple in many cuisines around the world. It is a versatile sauce that ca...
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Anchovy Sauce
Anchovy Sauce Recipe:
Anchovy sauce is a flavorful and versatile condiment that adds a tangy umami punch to a wide variety of dishes. Wit...
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Sauce Piquante
Sauce Piquante, meaning "spicy sauce" in French, is a delicious and versatile condiment that can add a burst of flavor to various dishes. ...
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Sauce Tartare
Sauce Tartare is a classic condiment that originated in France and has become popular worldwide. It is a delightfully tangy and flavorful ...
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White Sauce (for Vegetables)
White sauce, also known as béchamel sauce, is a classic French sauce that has been loved and cherished by many for centuries. This versat...
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Cream Mustard Sauce
Cream Mustard Sauce is a delightful and versatile sauce that adds a tangy and creamy element to various dishes. The combination of a rich,...
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Curry Sauce
Curry sauce is a flavorful and aromatic sauce that is widely used in various cuisines around the world. It is a versatile condiment that a...
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Spanish Sauce
Spanish sauce, also known as salsa española, is a versatile and flavorful sauce that is a staple in Spanish cuisine. With its rich and ta...
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Tomato Sauce
Tomato Sauce has been a staple in many cultures and cuisines around the world for centuries. Its history can be traced back to ancient Rom...
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Apple Sauce
History and Fun Facts about Apple Sauce:
Apple sauce is a classic accompaniment to many savory dishes, but it is also enjoyed on its own ...
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Brown Sauce
History of Brown Sauce:
Brown sauce, also known as sauce espagnole, is a classic French sauce that has a rich history and is widely used ...
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Cranberry Sauce
Cranberry Sauce is a classic and beloved accompaniment to many holiday meals, particularly in North America. Its vibrant red color and tar...
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Stewed Cranberries
Stewed cranberries are a delicious and versatile dish that adds a burst of tartness to any meal. The history of this recipe can be traced ...
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Sauce Bordelaise
Introduction:
Sauce Bordelaise is a classic French sauce that is traditionally served with broiled steaks. It is named after the Bordeaux ...
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Caraway, Or Kimmel Sauce
Caraway, also known as kimmel, is an aromatic spice that has been used in culinary traditions for hundreds of years. It is native to Europ...
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Onion Sauce
History of Onion Sauce:
Onion sauce is a versatile condiment that has been enjoyed by many cultures throughout history. The use of onions...
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Lemon Sauce
History of Lemon Sauce:
Lemon sauce is a classic and versatile sauce that has been used in culinary traditions around the world for centu...
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Mint Sauce
Mint sauce is a classic condiment that offers a refreshing and tangy flavor to a variety of dishes. This simple yet delicious sauce has be...
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Raisin Sauce
Raisin Sauce Recipe:
Raisin sauce is a delicious and versatile accompaniment that has been enjoyed for many years. It has its roots in tr...
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Horseradish Sauce, No. 1
History of Horseradish Sauce:
Horseradish sauce has a long history dating back to ancient times. It was primarily used for medicinal purp...
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Horseradish Sauce, No. 2
Horseradish Sauce, No. 2 Recipe
Horseradish sauce is a delicious and tangy condiment that pairs well with various dishes, adding a unique...
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Knoblauch Sauce (garlic)
History of Knoblauch Sauce (Garlic Sauce):
Garlic has been used in cooking for thousands of years across various cultures. It is known fo...
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MaÎtre D'hÔtel Sauce
Take a heaping tablespoon of drippings or goose-fat, heat it in a
spider, stir two teaspoons of flour into this, then add gradually and
ca...
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Frying
History of Frying:
Frying is a cooking method that has been used for centuries. It is believed to have originated in Ancient Egypt around ...
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To Make White Hard Soap
History and Fun Facts:
Soap-making has a long history dating back to ancient civilizations. The process of creating soap involves combinin...
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Croquettes
Combine ingredients as directed in the recipe, roll the mixture lightly
between the hands into a ball. Have a plentiful supply of bread cr...
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Chicken Croquettes, No. 1
Title: Chicken Croquettes No. 1: A Classic Dish with a Twist
Introduction:
Chicken croquettes are a delightful and timeless dish that boa...
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Chicken Croquettes, No. 2
Chicken croquettes are a delightful and versatile dish that has been enjoyed for many years. Originating in France, croquettes have become...
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Croquettes Of Calf's Brains
Croquettes Of Calf's Brains Recipe
History:
Croquettes of Calf's Brains have a long history and can be traced back to European cuisine. B...
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Meat Croquettes
Crispy on the outside, tender and flavorful on the inside, meat croquettes are a beloved dish enjoyed by people all around the world. This...
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Sweetbread Croquettes
Sweetbread Croquettes Recipe
History and Fun Facts:
Sweetbread Croquettes are a delicious and elegant dish that has its roots in French c...
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Veal Croquettes
History of Veal Croquettes:
Veal croquettes are a classic dish that originated in French cuisine. Croquettes, which means "little cylinde...
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Cauliflower Croquettes
Recipe: Cauliflower Croquettes
History and Fun Facts:
Cauliflower croquettes are a delicious and popular dish that originated in France. ...
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Croquettes Of Fish
Croquettes of Fish Recipe
Introduction:
Croquettes of Fish are a delightful dish made from boiled fish that is carefully separated from t...
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Potato Croquettes
Potato Croquettes: A Classic Comfort Food Delight
History:
Potato croquettes, also known as potato balls or potato patties, have been en...
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Sweet Potato Croquettes
History of Sweet Potato Croquettes:
Sweet potato croquettes have a rich history that can be traced back to ancient times. The sweet potat...
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Peanut And Rice Croquettes
History of Peanut and Rice Croquettes:
Peanut and Rice Croquettes are a delicious and unique recipe that combines the nutty flavor of pean...
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Rice Croquettes, No. 1
History of Rice Croquettes:
Rice croquettes, also known as arancini in Italian cuisine, have a rich history dating back to the 9th century...
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Rice Croquettes, No. 2
Rice Croquettes, No. 2 Recipe
History and Fun Facts:
Rice croquettes are a popular dish in many cuisines around the world. The origin of ...
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Calf's Brains (sour)
Calf's Brains have been a delicacy in many culinary traditions around the world for centuries. They are known for their unique texture and...
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Calf's Brains Fried
Calf's Brains Fried Recipe:
History:
Calf's brains have been consumed in different cuisines for centuries. The use of brains in cooking...
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Brains (sweet And Sour)
History and Fun Facts:
The concept of consuming brains may seem unusual to many, but this organ has been considered a delicacy in various...
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Deviled Brains
Introduction:
Deviled Brains is a unique and delicious dish that dates back to the early 19th century. This recipe was inspired by the tr...
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Brains With Egg Sauce
The recipe for Brains With Egg Sauce is a unique and adventurous dish that may not be for the faint of heart. The combination of tender an...
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Jellied Chicken
Jellied Chicken, also known as Chicken Aspic, is a classic dish that dates back many years. Its origins can be traced back to early Europe...
|
Pressed Chicken
History of Pressed Chicken Recipe:
The recipe for pressed chicken has been an exquisite dish enjoyed for centuries. It originated as a wa...
|
Home-made Chicken Tamales
Boil till tender one large chicken. Have two quarts of stock left when
chicken is done. Remove chicken and cut into medium-sized pieces. I...
|
Chicken À La Sweetbread
Take the breast of chicken that has been fricasseed, cut up into small
pieces, and add mushrooms. Make brown sauce. Serve in paté shells.
...
|
Sweetbreads
Wash the sweetbreads very carefully and remove all bits of skin and
fatty matter. Cover with cold water, salt and boil for fifteen minutes...
|
Veal Sweetbreads (fried)
Veal Sweetbreads (Fried)
History:
Veal sweetbreads have been enjoyed as a delicacy for centuries. Sweetbreads are the thymus glands or pa...
|
Calf's Feet, Scharf
Calf's Feet, Scharf Recipe
Calf's feet, Scharf, also known as souse or brawn, is a popular dish that has a rich history and a unique flav...
|
Calf's Foot Jelly, No. 1
Calf's Foot Jelly, also known as Calf's Foot Aspic, is a classic gelatinous dish that dates back to the 18th century. It was a popular del...
|
Aspic (sulz)
Aspic, also known as sulz, is a traditional dish that has been enjoyed for centuries. This savory jelly dish originated in Europe and has ...
|
Gansleber PurÉe In Sulz
After the liver is fried, rub it through a sieve or colander and mix
with sulz.
...
|
Goose Liver
If very large cut in half, dry well on a clean cloth, after having lain
in salted water for an hour. Season with fine salt and pepper, fry...
|
Spanish Liver
Spanish Liver Recipe:
History of the Recipe:
Spanish cuisine is renowned for its diverse flavors and unique combinations of ingredients. ...
|
Stewed Milt
Stewed Milt Recipe
History:
Stewed milt is a traditional dish that has been enjoyed for generations. Milt, also known as fish sperm, is t...
|
Gefillte Milz (milt)
Recipe: Gefillte Milz (Milt)
History:
Gefillte milz, or stuffed milt, is a traditional Jewish dish that has been enjoyed for centuries. M...
|
Chicken Livers
Chicken livers have been a culinary delight for centuries, enjoyed by many cultures around the world. This savory dish, known for its rich...
|
Kischkes--russian Style
History of Kischkes Russian-Style:
Kischkes, also known as stuffed beef casings, is a traditional Russian dish that has been enjoyed for ...
|
Kischkes
Kishkes, also known as stuffed derma, is a traditional Eastern European Jewish dish that has been enjoyed for centuries. With its rich his...
|
Hashed Calf's Lung And Heart
Recipe for Hashed Calf's Lung and Heart:
History and Fun Facts:
Hashed Calf's Lung and Heart is a traditional dish that has been enjoyed ...
|
Tripe À La Creole
Boil tripe with onion, parsley, celery, and seasoning; cut in small
pieces, then boil up in the following sauce: Take one tablespoon of fa...
|
Tripe, Family Style
Tripe, Family Style Recipe:
Tripe is a traditional dish that has been enjoyed by families for generations. It is a delicacy that is made ...
|
Filled Tongue
Filled Tongue Recipe:
History of the Recipe:
The recipe for filled tongue dates back to ancient times when utilizing every part of the an...
|
Smoked Tongue
History of Smoked Tongue:
Smoked tongue is a traditional recipe that has been enjoyed for centuries. It has its roots in many different c...
|
Smothered Tongue
Smothered Tongue Recipe
Introduction:
Smothered Tongue is a classic recipe that has been enjoyed for generations. This savory dish is mad...
|
Pickled Beef Tongue
Pickled Beef Tongue Recipe
History of Pickled Beef Tongue:
Pickled beef tongue is a traditional delicacy that has been enjoyed for centur...
|
Pan Roast Beef
Pan roast beef is a classic recipe that has been enjoyed for generations. It is a simple yet delicious dish that showcases the natural fla...
|
An Easy Pot Roast
Pot roast is a classic comfort food that has been enjoyed by families for generations. It is a dish that brings warmth and delicious flavo...
|
Pot Roast. Braised Beef
Pot Roast: Braised Beef Recipe
History and Fun Facts:
Pot roast is a classic dish that has been enjoyed for centuries. It originates from...
|
Brisket Of Beef (brustdeckel)
History of Brisket of Beef (Brustdeckel)
Brisket of beef, also known as "brustdeckel" in German, is a classic dish that has its roots in ...
|
Sauerbraten
Sauerbraten is a traditional German dish that has been enjoyed for centuries. The name "Sauerbraten" translates to "sour roast," which ref...
|
Rolled Beef--pot-roasted
Rolled beef pot-roast is a classic dish that originated in Europe and has become a popular main course in many parts of the world. This re...
|
Mock Duck
Mock Duck Recipe
History of the Recipe:
The concept of mock duck originated in China, where it was created to provide a vegetarian altern...
|
Marrowbones
The recipe for Marrowbones is a dish that dates back centuries and has been enjoyed by different cultures around the world. Marrow, the so...
|
Roast Beef, No. 1
Roast Beef has a long history and is a classic dish that is loved by many. It is believed to have originated in England, where it was trad...
|
Roast Beef, No. 2
Roast Beef, No. 2 Recipe
Originating from the rich tradition of Sunday roasts, Roast Beef is a classic dish that has been enjoyed by fami...
|
Roast Beef (russian Style)
Roast beef is a classic dish enjoyed by people worldwide. Its roots can be traced back to the hearty Russian cuisine, where it is commonly...
|
Wiener Braten--vienna Roast
Braten" and serve them as a border around the platter. When serving,
place these first, then the "Wiener Braten" in the center, then pour
...
|
To Broil Steak By Gas
History of Broiling Steak by Gas:
Broiling is one of the oldest methods of cooking meat and has been practiced for centuries. It originat...
|
Broiled Beefsteak
Broiled Beefsteak Recipe
Introduction:
Broiling is a popular cooking method that has been used for centuries. This high-heat cooking tech...
|
Fried Steak With Onions
Fried Steak With Onions is a classic dish that has been enjoyed by many for decades. It combines the rich and flavorful taste of steak wit...
|
Fried Beefsteak
Fried beefsteak is a timeless classic that has been enjoyed by meat lovers for centuries. This simple yet delicious dish has evolved over ...
|
Brunswick Stew
Brunswick Stew: A Hearty Southern Delight
History:
Originating in the Southern United States, Brunswick stew is a traditional dish that ...
|
Meat Olives
Recipe: Meat Olives
History:
Meat Olives, also known as "Olive stuffed meat rolls," is a classic dish that originated in Mediterranean cu...
|
Short Rib Of Beef, Spanish
Short ribs of beef, Spanish-style, is a dish that is deeply rooted in Spanish culinary traditions. As with many traditional recipes, the e...
|
Braised Oxtails
History of Braised Oxtails Recipe:
Braised Oxtails is a classic dish that dates back centuries. Oxtail itself refers to the tail of an ox...
|
Hungarian Goulash
Hungarian Goulash, also known as "gulyás" in Hungarian, is a traditional dish that originates from Hungary. It is a hearty and flavorful ...
|
Russian Goulash
Russian Goulash Recipe:
History:
Russian Goulash is a traditional dish that originates from Russia. Goulash itself is a Hungarian dish, b...
|
Beef Loaf
Beef Loaf Recipe
Introduction:
Beef loaf is a classic comfort food that has been enjoyed for generations. It is a delicious dish made wi...
|
Hamburger Steak
Hamburger Steak Recipe:
History of Hamburger Steak:
Hamburger steak, also known as Salisbury steak, has a rich history dating back to the ...
|
Carnatzlich (roumanian)
Carnatzlich, also known as "Cârnaţi" in Romanian, is a traditional Romanian recipe that consists of flavorful sausage-like rolls made wi...
|
Baked Hash
Baked Hash is a classic dish that has been enjoyed for generations. It is a versatile recipe that can be made with various ingredients bas...
|
Soup Meat
History of Soup Meat Recipe:
The Soup Meat recipe has been a comforting and nutritious dish for centuries. Its origins can be traced back...
|
Left-over Meat
The history of utilizing leftover meat dates back to ancient times when people had to be resourceful with their food. In many cultures, wa...
|
Spaghetti And Meat
Introduction:
Spaghetti and Meat is a classic dish that combines the flavors of tender spaghetti and savory meat. This recipe has been en...
|
Meat Pie
Meat Pie Recipe
History:
Meat pie has a long history dating back to ancient times when people would encase meat in pastry for preservatio...
|
Boiled Corned Beef
History and Fun Facts:
Boiled Corned Beef is a traditional Irish dish that has been enjoyed for centuries. The term "corned beef" refers ...
|
Enchiladas
Enchiladas Recipe:
Enchiladas are a popular and flavorful Mexican dish that consists of rolled tortillas filled with various fillings and...
|
Vienna Sausage
Vienna Sausage is a classic dish with a rich history that dates back to the 19th century. It originated in Vienna, Austria and quickly gai...
|
Smoked Beef
History of Smoked Beef Recipe:
The process of smoking meats is believed to have originated thousands of years ago as a way to preserve fo...
|
Roast Veal
Roast Veal Recipe:
Roast veal is a classic dish made with the shoulder and breast cuts of veal. This mouthwatering recipe has stood the t...
|
Breast Of Veal--roasted
Breast Of Veal Roasted Recipe
Introduction:
Breast of veal is a delicious and tender cut of meat that lends itself well to roasting. Thi...
|
Stewed Veal
Stewed Veal Recipe
History:
Stewed veal is a classic dish that has been enjoyed for centuries. Veal, the meat of a young calf, has been a...
|
Stuffed Shoulder Of Veal
Stuffed Shoulder of Veal Recipe
History:
The stuffed shoulder of veal is a classic dish that dates back centuries. This recipe originated...
|
Veal Loaf
Recipe for Veal Loaf:
Veal loaf is a delicious and versatile dish that has been enjoyed for many years. It is a comforting and hearty mea...
|
Calf's Hearts
Calf's Hearts Recipe
History and Fun Facts:
Calf's hearts have been a popular ingredient in various cuisines around the world for centuri...
|
Irish Stew
Irish Stew Recipe
History and Fun Facts:
Irish stew is a traditional dish that has been enjoyed in Ireland for centuries. It is believed ...
|
Lamb And Macaroni
History of the Recipe:
Lamb And Macaroni is a savory dish that combines tender lamb meat and delectable macaroni pasta with a rich tomato-...
|
Serve Hot.
Serve Hot Recipe: Braised Short Ribs
Introduction:
Braised short ribs are a classic and comforting dish that originated from French cuisi...
|
Lamb Stew--tocane
Lamb Stew, also known as "Tocane," is a delicious and hearty dish that has been enjoyed for generations. This traditional recipe hails fro...
|
Curried Mutton
Curried Mutton Recipe:
Curried Mutton is a flavorful and aromatic dish that combines tender chunks of mutton with a rich and spicy curry ...
|
Gewetsh (servian)
Gewetsh, also known as Serbian Gewetsh, is a traditional Serbian dish that features a delightful combination of flavors and textures. The ...
|
Roast Mutton With Potatoes
Roast Mutton With Potatoes Recipe
History:
Roast Mutton With Potatoes is a classic dish that has been enjoyed for generations. The combin...
|
Mutton Or Lamb Chops
Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with ...
|
Shoulder Of Mutton Stuffed
Shoulder of Mutton Stuffed is a classic dish that has been enjoyed for centuries. This recipe involves the butcher carefully removing the ...
|
To Dress And Clean Poultry
Recipe for To Dress and Clean Poultry:
History and Fun Facts:
Dressing and cleaning poultry is an essential step in preparing poultry for...
|
To Truss A Chicken
To Truss A Chicken Recipe
Introduction:
Trussing a chicken is a technique used to prepare poultry for roasting, ensuring it cooks evenly ...
|
Roast Chicken
Roast chicken is a classic dish that has been enjoyed by countless people throughout history. It is a versatile meal that can be dressed u...
|
Chicken Casserole
The history of Chicken Casserole can be traced back to the early 20th century when casserole dishes became popular in American cuisine. Ca...
|
Boiled Chicken, Baked
Boiled Chicken, Baked: A Delicious and Classic Recipe
Introduction:
Boiled Chicken, Baked is a delightful dish that combines the tenderne...
|
Broiled Spring Chicken
History of Broiled Spring Chicken Recipe:
The Broiled Spring Chicken recipe has been a favorite among poultry lovers for many years. It is...
|
Fried Spring Chicken
Fried Spring Chicken Recipe
History and Fun Facts:
Fried chicken has a long history and is a popular dish in many cultures around the wor...
|
Giblets
Giblets, consisting of the heart, liver, gizzard, and often the neck, are a popular addition to many poultry recipes. These flavorful orga...
|
Chicken Fricassee
Chicken Fricassee Recipe
History of Chicken Fricassee:
Chicken fricassee is a classic French dish that originated in the 15th century. Th...
|
Chicken With Rice
Chicken with rice is a classic and comforting dish that has been enjoyed for centuries. It has a rich history, with variations of this rec...
|
Chicken (turkish Style)
Chicken (Turkish Style) Recipe:
History of the Recipe:
Chicken is a versatile and widely consumed meat that is enjoyed in various cuisine...
|
Amastich
Amastich Recipe
History:
Amastich is a traditional recipe that is believed to have originated in Turkey. With its rich flavors and unique...
|
Smothered Chicken
The history of smothered chicken dates back to the early days of Southern cooking in the United States. This traditional dish was commonly...
|
Chicken Curry
Cut chickens in pieces for serving; dredge in flour and sauté in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder...
|
Chicken Paprika With Rice
Chicken Paprika With Rice is a delicious and comforting dish that combines tender chicken pieces with the rich flavors of paprika, onions,...
|
Chili Con Carne
Chili Con Carne, also known simply as chili, is a popular and hearty dish that is beloved by many. It has become an iconic dish in Tex-Mex...
|
Pilaf (russian Style)
Pilaf, also known as pilau or pilafi, is a flavorful rice dish that is popular in many different cultures around the world. One such varia...
|
Pilaf (turkish Style)
Soak one cup of rice in cold water for one hour. Pour off the water, and
put the rice with two cups of soup stock and one-quarter of a whi...
|
Spanish Pie
Spanish Pie, also known as "Pie Español," is a delicious and savory dish that originated in Spain. This hearty pie is made with layers of...
|
Chicken À La Italienne
Cut the remains of cold chicken (or turkey) into pieces about an inch
long and marinate them in a bowl containing one tablespoon of olive ...
|
Roast Goose
Roast Goose Recipe:
History:
Roast goose is a traditional dish that has been enjoyed for centuries, particularly during festive occasions...
|
Geschundene Gans
History of Geschundene Gans:
Geschundene Gans is a traditional German dish that dates back centuries. In German, the word "Geschunden" me...
|
Gaenseklein
History of Gaenseklein:
Gaenseklein is a traditional German dish that is made from various parts of a goose, including the wings, neck, g...
|
Stuffed Goose Neck
Stuffed Goose Neck Recipe
History:
The recipe for Stuffed Goose Neck is believed to have originated in the medieval times when geese were...
|
Goose Cracklings (grieben)
Goose Cracklings (Grieben) Recipe
History and Fun Facts:
Goose Cracklings, also known as Grieben, have a rich culinary history that dates...
|
Roast Goose Breasts
Roast Goose Breasts Recipe
Introduction:
Roast goose breasts are a delicious and indulgent dish that has a rich history in many culinary ...
|
Goose Meat, Preserved In Fat
History of Goose Meat, Preserved In Fat Recipe:
Preserving meat in fat has been a common practice for centuries and was especially popula...
|
Smoked Goose Breast
History of Smoked Goose Breast:
Smoking has been used for centuries as a method of preserving and adding flavor to foods. Necessity led o...
|
Smoked Goose
Smoked Goose Recipe
History:
Smoking meat has been a preservation technique used for centuries. In ancient times, people discovered that ...
|
Stewed Goose, Piquante
Stewed Goose, Piquante Recipe:
History:
Stewed Goose, Piquante is a classic dish that originated in Hungary. It is a flavorful and comfor...
|
Duck
The history of cooking duck can be traced back to ancient times where ducks were a popular source of food in various cultures. In China, d...
|
Roast Duck
Roast Duck Recipe:
History and Fun Facts:
Roast duck is a classic dish that has a rich and storied history. Ducks have been a popular foo...
|
Duck À La Mode In Jelly
One duckling of about five pounds, one calf's foot, eight to ten small
onions, as many young carrots, one bunch of parsley. Cook the foot
...
|
Squabs, Or Nest Pigeons
Recipe for Squabs, Or Nest Pigeons
Introduction:
Squabs, or nest pigeons, are young domesticated pigeons that are known for their tender ...
|
Broiled Squabs
Broiled Squabs Recipe:
History and Fun Facts:
Broiled squabs have a rich culinary history, being considered a delicacy for centuries. Squ...
|
Pigeon Pie
Pigeon Pie Recipe: A Delicious and Historic Delight
Introduction:
Pigeon Pie is a classic dish that dates back centuries, with roots in B...
|
Squab En Casserole
Squab En Casserole Recipe:
History of Squab En Casserole:
Casseroles have a long history, dating back to ancient times. The word "casse...
|
Roast Turkey
Roast Turkey Recipe
History of Roast Turkey:
Roast turkey has a long history and is often associated with festive occasions, most notabl...
|
To Stuff Poultry
History:
Stuffing poultry is a culinary technique that has been used for centuries. It is believed to have originated in the Middle Ages ...
|
Crumb Dressing
History:
Crumb dressing, also known as breadcrumb stuffing or simply stuffing, has been a staple in many cuisines for centuries. The conc...
|
Bread Dressing For Fowl
Bread Dressing For Fowl Recipe
Historical Background:
Bread dressing for fowl is a classic recipe that has been enjoyed for centuries. It...
|
Meat Dressing For Poultry
History of Meat Dressing for Poultry:
Meat dressing for poultry is a traditional recipe that has been enjoyed for generations. It is typi...
|
Potato Stuffing
Potato stuffing is a delicious and versatile dish that adds a delightful twist to traditional stuffing recipes. It combines the warmth and...
|
Chestnut Stuffing
Chestnut stuffing is a beloved holiday dish that brings warmth and flavor to any festive table. This delectable stuffing is made by combin...
|
Raisin Stuffing
History of Raisin Stuffing:
Raisin stuffing is a classic dish often served as a side with poultry, such as roast chicken or turkey. The c...
|
Asparagus
Asparagus, a delicately flavored and nutritious vegetable, has been enjoyed by people for centuries. With its long, slender stalks and vib...
|
Canned Asparagus
Canned asparagus is a convenient and flavorful way to enjoy this nutritious vegetable throughout the year. This recipe will guide you on h...
|
Artichokes (french Or Globe)
The artichoke is a unique and versatile vegetable that has captivated culinary enthusiasts for centuries. French artichokes, also known as...
|
Jerusalem Artichoke
Jerusalem Artichoke Recipe: Creamy Artichoke Stew with Milk
History: Jerusalem artichokes, also known as sunchokes, are native to North A...
|
Beet Greens
Recipe for Beet Greens:
History:
Beet greens, also known as beet tops, have a long history of being enjoyed as a nutritious and deliciou...
|
Boiled Beets
Recipe: Boiled Beets
Introduction:
Beets have been a staple in cuisines around the world for centuries. This root vegetable is known for ...
|
Baked Beets
Baked Beets Recipe
History:
Beets have been cultivated for thousands of years and have a rich history in various cuisines around the worl...
|
Sour Buttered Beets
Sour Buttered Beets Recipe
History:
Sour Buttered Beets is a simple and delicious dish that has been enjoyed for generations. Originally,...
|
Celeriac
History of Celeriac Recipe:
Celeriac, also known as "knot celery" and "turnip-rooted celery," has a long history dating back to ancient t...
|
PurÉe Of Celeriac
Boil as directed above and press through a sieve. To one quart take two
tablespoons of butter blended with two tablespoons flour and cooke...
|
Cauliflower
Cauliflower is a versatile and nutritious vegetable that has been enjoyed for centuries. It is believed to have originated in the Mediterr...
|
Spanish Cauliflower
Spanish Cauliflower is a delicious and flavorful dish that originated in Spain. This cauliflower recipe has a rich history, with influence...
|
Cauliflower With Brown Crumbs
Cauliflower With Brown Crumbs is a delicious and nutritious dish that can be enjoyed as a side or main course. This recipe has a rich hist...
|
Scalloped Cauliflower
Scalloped cauliflower is a delicious and nutritious dish that's perfect for a cozy family dinner or a potluck gathering. This recipe combi...
|
Cauliflower (roumanian)
Cauliflower (Romanian) Recipe:
Cauliflower has been enjoyed by people around the world for centuries, and the Romanian version of this ve...
|
Creamed Celery
Creamed Celery Recipe
Creamed celery is a classic dish that is easy to prepare and makes for a delicious addition to any meal. This cream...
|
Lettuce
Recipe: Cooked Lettuce Delight
Introduction:
Lettuce is commonly known as a staple ingredient in salads, providing a crunchy and refreshi...
|
Boiled Lettuce
History of Boiled Lettuce Recipe:
Boiled lettuce, while it may not be the most common way to prepare this leafy green vegetable, has a lo...
|
Green Lima Beans
Green Lima Beans Recipe
History:
Lima beans, also known as butter beans, have a rich history that dates back thousands of years. They are...
|
Carrots
Carrots have been a staple vegetable in cuisines all over the world for centuries. They are not only delicious but also packed with nutrie...
|
Lemon Carrots
History:
The recipe for Lemon Carrots has been passed down through generations, originating from traditional European cuisine. Carrots ha...
|
Simmered Carrots
History and Fun Facts:
Simmered carrots, also known as braised carrots, have been a staple dish in many culinary traditions for centuries...
|
Flemish Carrots
Flemish Carrots Recipe
History:
Flemish Carrots is a classic Belgian dish that originated in the region of Flanders. Carrots have been g...
|
Carrots With Brisket Of Beef
Carrots with Brisket of Beef Recipe
Carrots with Brisket of Beef is a classic dish that combines the tender and flavorful brisket of beef...
|
Corn On The Cob
Corn on the cob, a popular summer treat, is a simple and delicious dish enjoyed by people all over the world. This recipe has been passed ...
|
Corn Off The Cob
Corn off the cob is a popular way to enjoy the goodness of fresh corn. This method of cutting corn from the cob before cooking ensures tha...
|
Succotash
Succotash is a traditional American dish that originated with the Native Americans in the northeastern region of the United States. The wo...
|
Canned Corn
Canned corn is a popular ingredient that can be found in most households' pantries. This versatile ingredient can be used in various recip...
|
Dandelions
Dandelions have been used for centuries in culinary practices around the world, and their rich history is intertwined with various culture...
|
Stuffed Cucumbers
Stuffed Cucumbers Recipe
History and Fun Facts:
Stuffed cucumbers are a delightful dish that combines the crispness of cucumbers with a f...
|
Fried Cucumbers
Fried cucumbers may not be as well-known as other fried vegetables like fried eggplant, but they are an absolute delight when prepared dai...
|
Cold Slaw
Cold Slaw, also known as Coleslaw, is a classic salad that is loved worldwide for its refreshing flavor and crunchy texture. The recipe fo...
|
Boiled Sauerkraut
Recipe: Boiled Sauerkraut
History and Fun Facts:
Sauerkraut, which means "sour cabbage" in German, is a popular traditional fermented dis...
|
To Boil Cabbage
Cabbage is a versatile vegetable that is not only delicious but also packed with essential nutrients. It has been enjoyed for generations ...
|
Fried Cabbage
Fried cabbage is a delicious and versatile dish that has been enjoyed by people all around the world for many years. It is a popular side ...
|
Creamed New Cabbage
Creamed New Cabbage: A Comforting Delicacy
Creamed New Cabbage is a delicious and comforting dish that is perfect for using up leftover c...
|
Hot Slaw
Hot slaw, also known as cooked cabbage slaw, is a delicious and unique twist on the traditional cold slaw. This dish is believed to have o...
|
Carrots Boiled With Cabbage
Carrots Boiled With Cabbage Recipe
History and Fun Facts:
Carrots and cabbage are both versatile and nutritious vegetables that have been...
|
Stewed Cabbage
Stewed cabbage is a delicious dish that has been enjoyed for generations in many different cultures around the world. This versatile recip...
|
Filled Cabbage
Filled Cabbage, also known as Stuffed Cabbage or Cabbage Rolls, is a traditional dish enjoyed in many cultures around the world. The histo...
|
Kal Dolmar
Kal Dolmar, also known as Stuffed Cabbage Rolls, is a traditional dish that originated in Germany and became popular across various Europe...
|
Savoy Cabbage With Rice
Savoy Cabbage with Rice Recipe
Introduction:
Savoy cabbage with rice is a delicious, hearty dish that combines the delicate flavors of Sa...
|
Belgian Red Cabbage
Belgian Red Cabbage Recipe
History:
Belgian cuisine is known for its hearty and flavorful dishes, and one popular recipe that highlights ...
|
Red Cabbage
Red cabbage is a versatile and nutritious vegetable that has been enjoyed in various cuisines for centuries. Its rich, deep color and robu...
|
Vegetable Hash
The Vegetable Hash is a versatile and delicious dish that has a rich history and has evolved over time. It is a dish that can be made with...
|
Baked Eggplant
Baked Eggplant Recipe:
History and Fun Facts:
The baked eggplant dish has a history that dates back to ancient times, with origins in the...
|
Broiled Or Fried Eggplant
History of Broiled or Fried Eggplant Recipe:
Eggplant, also known as aubergine, is a globally popular vegetable used in various cuisines....
|
Broiled Eggplant
Broiled eggplant is a delicious and healthy dish that is enjoyed by many people around the world. This recipe originated in the Mediterran...
|
Eggplant (roumanian)
The Romanian Eggplant, also known as "Vinete" in Romanian, is a traditional dish that has been enjoyed for centuries in Romania. This reci...
|
Fried Eggplant
The history of fried eggplant dates back centuries and is believed to have originated in the Middle East. Eggplant, also known as aubergin...
|
Green Peas
Recipe: Classic Buttered Green Peas
Introduction:
Green peas are a versatile and nutritious vegetable that has been enjoyed in various cu...
|
Sugar Peas
Sugar Peas Recipe
Sugar peas, also known as snow peas, are a delightful and crunchy vegetable that can be enjoyed in many different ways....
|
Carrots And Peas
Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
we...
|
Green Peas And Rice
Green Peas and Rice Recipe
History:
Green peas and rice is a classic American dish that dates back to the early settlers. This simple and...
|
Green Peppers
History of Green Peppers:
Green peppers, also known as bell peppers or sweet peppers, have been a staple in many cuisines around the worl...
|
Stuffed Peppers
Stuffed peppers are a delicious and versatile dish that has been enjoyed by many cultures throughout history. The concept of stuffing vege...
|
Peppers Stuffed With Meat
History of Peppers Stuffed With Meat Recipe:
Stuffed peppers, also known as peppers stuffed with meat, is a dish with a long and rich his...
|
Peppers Stuffed With Nuts
Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened ...
|
Stewed Peppers
Recipe for Stewed Peppers:
History and Fun Facts:
Stewed peppers, also known as pepper stew, is a delicious and versatile dish that has b...
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Broiled Green Peppers
Broiled Green Peppers Recipe
Introduction:
Broiled Green Peppers are a delicious and versatile dish that can be enjoyed as a side dish, a...
|
Radishes
Radishes have been enjoyed for centuries in various cultures around the world. From ancient Egypt to ancient Greece and Rome, radishes wer...
|
Broiled Mushrooms
Broiled mushrooms are a delicious and easy-to-make dish that has been enjoyed by many for centuries. Mushrooms have been a staple ingredie...
|
Creamed Mushrooms
Creamed mushrooms are a classic dish that has remained popular throughout history. This recipe has a rich and creamy sauce that perfectly ...
|
Scalloped Mushrooms
Sauté mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased bakin...
|
SautÉd Mushrooms
Wash, peel caps and stems of one pound of mushrooms, drain dry between
towels. Place in spider with two tablespoons of butter and one-quar...
|
Boiled Okra
History of Boiled Okra Recipe:
The boiled okra recipe has roots that go back centuries, originating in West Africa and making its way to ...
|
Boiled Onions
Boiled onions are a simple yet versatile dish that can be enjoyed as a side dish or used as a flavorful ingredient in various recipes. Thi...
|
Spanish Onion Rarebit
History and Fun Facts of Spanish Onion Rarebit:
The dish "Spanish Onion Rarebit" is a delightful variation of the classic Welsh rarebit. ...
|
Scalloped Onions
Scalloped onions is a delicious and comforting dish that has been enjoyed for many years. This recipe combines the natural sweetness of on...
|
Stewed Squash
Stewed Squash Recipe:
History and Fun Facts:
The origin of stewed squash can be traced back to Native American cuisine, where various typ...
|
Parsnips
Parsnips are a versatile and delicious root vegetable that has been enjoyed for centuries in various cuisines around the world. They have ...
|
Spinach
Recipe for Spinach:
Spinach is a leafy green vegetable that is loved for its rich flavor and high nutritional value. It is not only delic...
|
Spinach With Cream Sauce
Spinach with cream sauce is a delicious and nutrient-packed dish that combines the goodness of spinach with a creamy and flavorful sauce. ...
|
Spinach--fleischig
Spinach has long been a staple vegetable in many cuisines around the world, known for its nutritious properties and versatile uses. One de...
|
Savoy Cabbage
Savoy cabbage, also known as curly cabbage, is a versatile and nutritious vegetable that belongs to the Brassica family. It is characteriz...
|
Brussels Sprouts
Brussels Sprouts, also known as miniature cabbages, have a long and fascinating history that dates back to ancient Rome. This vegetable ge...
|
Oyster Plant--salsify
Oyster Plant, also known as salsify, is a root vegetable that has been enjoyed for centuries. Its unique flavor and texture make it a vers...
|
Scalloped Salsify
Scalloped Salsify Recipe:
History and Fun Facts:
Scalloped salsify is a delicious and unique dish that originated in Europe, where salsif...
|
Tsimess
Tsimess, also known as Tzimmes, is a traditional Jewish dish that has been enjoyed for generations. It is a sweet and savory stew made wit...
|
Turnips
Turnips have been a staple vegetable in many cultures around the world for centuries. With their distinct flavor and versatility in the ki...
|
Boiled Turnips
Recipe: Boiled Turnips
Introduction:
Turnips have been a staple in culinary traditions for centuries, enjoyed by different cultures aroun...
|
Hashed Turnips
Hashed turnips are a classic dish that has been enjoyed for centuries. This humble yet delicious recipe has its origins in European cuisin...
|
Kohl-rabi With Breast Of Lamb
Recipe: Kohl-rabi With Breast Of Lamb
Introduction:
Kohl-rabi with breast of lamb is a delightful dish that combines the tender and flavo...
|
Kohl-rabi
Kohl-rabi, also known as German turnip or turnip cabbage, is a delicious vegetable with a mild, sweet flavor. It is commonly used in Europ...
|
Kale
Kale Recipe: Tender and Flavorful Kale Delight
Introduction:
Kale has a rich history, dating back thousands of years. Originally cultivat...
|
Swiss Chard
Introduction:
Swiss Chard, also known as chard or silverbeet, is a versatile leafy green vegetable that is popular in Mediterranean cuisin...
|
Stewed Tomatoes
Recipe: Stewed Tomatoes
Introduction:
Stewed tomatoes are a delicious and versatile dish that can be enjoyed as a standalone side dish or...
|
Canned Tomatoes, Stewed
Canned tomatoes stewed is a classic and versatile recipe that has been enjoyed by countless generations. It provides a delicious way to en...
|
Fried Tomatoes
Fried tomatoes are a classic dish that is beloved by many. This simple yet flavorful recipe combines the natural sweetness of ripe tomatoe...
|
Fried Green Tomatoes
Fried Green Tomatoes are a classic Southern dish that is both delicious and easy to prepare. This recipe originated in the United States, ...
|
Tomato PurÉe
Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
en...
|
Scalloped Tomatoes
Scalloped Tomatoes Recipe
History:
Scalloped Tomatoes is a classic dish that has been enjoyed by many for generations. While it's difficu...
|
Stuffed Tomatoes
History of Stuffed Tomatoes:
The concept of stuffing vegetables with flavorful fillings has been a part of culinary traditions all around ...
|
Tomatoes With Rice
Tomatoes With Rice Recipe:
History and Fun Facts:
Tomatoes with rice is a delightful recipe that combines the freshness of tomatoes with ...
|
Tomato Custards
Tomato Custards Recipe: A Delightful Twist on Savory Custards
Introduction:
Tomato custards are a unique and delightful dish that combine...
|
Baked Tomato And Egg Plant
Baked Tomato and Eggplant Recipe
History and Fun Facts:
Baked tomato and eggplant is a classic dish that originated in Mediterranean cuis...
|
Creole Tomatoes
Creole Tomatoes Recipe
History and Fun Facts:
Creole Tomatoes, a classic Southern dish, have a rich history that dates back to the early ...
|
String Beans With Tomatoes
String Beans With Tomatoes Recipe:
History of the Recipe:
String beans with tomatoes is a delightful dish that has been enjoyed for gener...
|
String Beans With Lamb
String Beans with Lamb Recipe
History:
String beans with lamb is a classic dish that combines the tenderness of lamb with the crispiness ...
|
Sweet Sour Beans
When it comes to creating unique and delicious side dishes, sweet and sour beans are a delightful choice. This recipe combines the rich fl...
|
String Or Green Snap Beans
String or Green Snap Beans Recipe
History:
String beans, also known as green snap beans, are a popular vegetable that has been enjoyed ...
|
Potatoes
Potatoes are a versatile and beloved staple ingredient in many cuisines around the world. They have a rich history and have been a part of...
|
Potatoes For Twenty People
Recipe: Potatoes For Twenty People
History of the Recipe:
Potatoes have been a staple food for centuries, originating from South America ...
|
Boiled Potatoes
Introduction:
Boiled potatoes have been a staple in many cuisines around the world for centuries. This simple yet satisfying dish has a ri...
|
Baked Potatoes, No. 1
Baked potatoes are a classic comfort food that have been enjoyed for generations. This simple yet delicious dish is loved by people of all...
|
Baked Potatoes, No. 2
Introduction:
Baked potatoes are a classic dish that has been enjoyed for centuries. This simple yet satisfying recipe has stood the test ...
|
Potato Balls With Parsley
Potato Balls With Parsley Recipe
Potato balls with parsley are a delicious and versatile side dish that can be enjoyed with a variety of ...
|
New Potatoes
New Potatoes Recipe: A Classic Dish with a Modern Twist
Introduction:
New Potatoes, also known as baby potatoes, are a versatile and deli...
|
Mashed Potatoes
History of Mashed Potatoes:
Mashed potatoes are a beloved and classic comfort food that have been enjoyed for centuries. The dish origina...
|
Scalloped Potatoes, No. 1
Scalloped Potatoes Recipe No. 1
History of Scalloped Potatoes:
Scalloped potatoes, also known as potato gratin, have been a popular dish ...
|
Scalloped Potatoes, No. 2
Scalloped potatoes have been a beloved comfort food for generations. With their creamy texture and savory flavor, they are perfect for coz...
|
Roast Potatoes
Roast potatoes are a classic side dish that perfectly complements a variety of meals. Crispy on the outside and soft on the inside, these ...
|
Creamed Potatoes
Creamed Potatoes have been a beloved dish for many years, known for their creamy and comforting texture. This recipe has humble origins an...
|
Potatoes Au Gratin
Potatoes Au Gratin, also known as Gratin Dauphinois, is a classic French dish that is beloved for its creamy, cheesy, and indulgent flavor...
|
German Fried Potatoes
German Fried Potatoes, also known as Bratkartoffeln, is a delicious and popular dish in Germany. This traditional recipe has been passed d...
|
Saratoga Chips
History and Fun Facts about Saratoga Chips:
Saratoga Chips, also known as potato chips, are a beloved snack enjoyed by people all over th...
|
Curried Potatoes
Curried Potatoes Recipe:
Curried Potatoes is a classic dish that has its roots in Indian cuisine. It is known for its aromatic flavors an...
|
Potato Cakes
Take cold mashed potatoes or cold baked or boiled potatoes that have
been mashed and seasoned; roll into balls, dusting the hands well wit...
|
Potatoes And Corn
Potatoes and Corn Recipe
Potatoes and Corn is a classic dish that combines the creamy and hearty texture of potatoes with the sweetness a...
|
French Fried Potatoes
French Fried Potatoes Recipe:
French Fried Potatoes, also known as French fries, are a beloved and iconic dish that originated in France....
|
Potatoes With Caraway Seeds
Potatoes With Caraway Seeds Recipe:
Potatoes with Caraway Seeds is a flavorful and comforting side dish that combines the earthy goodness...
|
Potatoes And Pears
Potatoes and Pears is a delightful dish that combines the earthiness of potatoes with the sweet and subtle flavors of pears. This unique r...
|
Imitation New Potatoes
Imitation New Potatoes Recipe
History of the Recipe:
The concept of creating imitation new potatoes originated from the need to replicate...
|
Potato Ribbon
Potato Ribbon Recipe
History:
Potato ribbon, also known as spiral potatoes or tornado fries, is a popular and visually striking dish that...
|
Stewed Potatoes With Onions
Stewed Potatoes With Onions is a classic dish that has been enjoyed for generations. This simple yet flavorful recipe combines the earthy ...
|
Stewed Potatoes, Sour
Stewed Potatoes, Sour: A Historical Delight
Stewed Potatoes, Sour is a classic recipe that has been enjoyed by generations. This dish has...
|
Stewed Potatoes
Recipe: Stewed Potatoes
Introduction:
Stewed Potatoes is a classic dish that has been enjoyed for generations. This humble dish originate...
|
Stuffed Potatoes
Stuffed potatoes are a classic and versatile dish that can be enjoyed as a side dish or even as a main course. This recipe has been enjoye...
|
Bohemian Potato Puff
Bohemian Potato Puff Recipe
History of the Recipe:
The Bohemian Potato Puff is a traditional Czech dish that has been enjoyed for genera...
|
Potatoes (hungarian Style)
Potatoes (Hungarian Style) Recipe:
Introduction:
Potatoes have been a staple food in Hungarian cuisine for centuries. The recipe, known a...
|
Potato Puff
Potato Puff Recipe
History:
Potato Puff is a classic dish that has been enjoyed by households for generations. It originated as a creativ...
|
Potato Surprise
Potato Surprise is a delicious and unique dish that has been enjoyed by many generations. This recipe dates back to the early 19th century...
|
Boiled Sweet Potatoes
Boiled Sweet Potatoes Recipe
History:
Sweet potatoes have a rich history that dates back thousands of years. Native to Central and South ...
|
Fried Sweet Potatoes
Fried Sweet Potatoes Recipe
Introduction
Fried sweet potatoes are a delightful dish that combines the natural sweetness of the potatoes w...
|
French Fried Sweet Potatoes
French Fried Sweet Potatoes, also known as "Pommes Frites," are a delicious and indulgent side dish that originated in France. The dish ga...
|
Roast Sweet Potatoes
Roast Sweet Potatoes Recipe:
Introduction:
Roast sweet potatoes, often referred to as baked sweet potatoes, are a delicious and nutritiou...
|
Serve In Their "jackets."
Recipe: Serve In Their "Jackets"
History of the Recipe:
The tradition of serving sweet potatoes in their "jackets" originated from the co...
|
Sweet Potatoes And Apples
History of Sweet Potatoes and Apples Recipe:
The combination of sweet potatoes and apples in a dish has a long history in various cuisine...
|
Candied Sweet Potatoes
Candied sweet potatoes are a delicious and popular dish that can be found on many holiday tables around the world. This delectable treat c...
|
Dried Beans
Look the beans over carefully to remove all dirt and pebbles, then wash
clean. Soak them overnight in plenty of cold water. In the morning...
|
Sweet Sour Beans And Linzen
Recipe: Sweet Sour Beans And Linzen
History and Fun Facts:
The combination of beans and lentils in a sweet and sour sauce is a delicious ...
|
Haricot Beans And Beef
History and Fun Facts: Haricot beans are a versatile legume that have been consumed for centuries. They are believed to have originated in...
|
Beans And Barley
Beans and barley has been enjoyed for centuries as a hearty and nutritious dish. This combination of legumes and grains provides a complet...
|
Dried Lima Beans, Baked
History of Dried Lima Beans:
Dried Lima Beans, also known as butter beans, have a rich history dating back thousands of years. The beans ...
|
Farsole
Farsole is a traditional recipe that has been passed down through generations, originating from Mediterranean cuisine. This flavorful dish...
|
Farsole Dulce
Farsole Dulce: A Delightful Sweet Lima Bean Dish
Introduction:
Farsole Dulce is a traditional Spanish recipe that features the humble Lim...
|
Slaitta (roumanian)
Slaitta - A Traditional Romanian Delight
---------------------------------------------------
History:
Slaitta, also known as "Salciccia,"...
|
Baked Lentils (linzen)
Baked Lentils (Linzen) Recipe
Introduction:
Lentils are a staple in many cuisines around the world, including in Middle Eastern, Indian, ...
|
Meat Substitutes
History of Meat Substitutes:
Meat substitutes, also known as mock meats or meat analogs, have a longstanding history dating back centurie...
|
Lentil Sausages
History of Lentil Sausages:
Lentils have been a staple in diets around the world for thousands of years. With their high protein content ...
|
Mock Chile Con Carne
Recipe Name: Mock Chile Con Carne
Introduction:
Mock Chile Con Carne is a delicious and hearty vegetarian dish that mimics the flavors a...
|
Spanish Beans
Recipe for Spanish Beans:
Spanish Beans, also known as "Fabada Asturiana" in Spain, is a traditional dish that has been enjoyed for centu...
|
Pea PurÉe
Pick over and wash two cups of dried peas. Soak them over night or for
several hours in cold water. Put them on to boil in three pints of
...
|
Kidney Beans With Brown Sauce
Kidney Beans with Brown Sauce is a delicious and hearty dish that has a long history of being enjoyed by people all over the world. This r...
|
Nahit (russian Peas)
Nahit, also known as Russian Peas, is a hearty and delicious dish that originated in Russia. It is a traditional recipe that has been pass...
|
Boiled Chestnuts
Boiled Chestnuts Recipe:
Chestnuts have been a beloved ingredient for centuries, and boiled chestnuts are a classic dish that many enjoy ...
|
Chestnut PurÉe
Put one pound of chestnuts, which have been shelled and skinned, on to
boil in two cups of milk and cook until tender, then mash smooth. I...
|
Roasted Chestnuts
Roasted Chestnuts Recipe
Roasted chestnuts are a beloved and timeless treat, enjoyed by people all around the world. This recipe dates ba...
|
Chestnuts And Prunes
History of Chestnuts and Prunes Recipe:
The recipe for Chestnuts and Prunes is a delightful combination of sweet and nutty flavors. Chest...
|
Chestnuts And Raisins
Chestnuts and raisins are a delightful combination that creates a rich and flavorful dish. This recipe has been enjoyed for generations, a...
|
Boston Roast
The history of Boston Roast dates back to the early 1900s when it was first introduced in Boston, Massachusetts. This hearty dish quickly ...
|
Nut Loaf
Nut Loaf is a delicious and versatile dish that has been enjoyed by many for centuries. Its roots can be traced back to ancient times when...
|
Nut Roast
Nut roast is a delightful vegetarian dish that has become a staple for those wanting a hearty and flavorful alternative to traditional mea...
|
Vegetable Meat Pie
Vegetable Meat Pie Recipe:
History and Fun Facts:
The Vegetable Meat Pie is a dish that has been enjoyed for generations and has its root...
|
Roasting
Roasting is a popular cooking method that has been used for centuries to bring out the natural flavors and tenderness of meats. It involve...
|
Broiling
Broiling is a cooking method that involves cooking food directly under high heat. It is a quick and efficient way to cook various types of...
|
Boiling
Boiling is a cooking method that has been used since ancient times to prepare various delicious dishes. It is a process of cooking food in...
|
Vegetables
Vegetable Medley Recipe
History of the Recipe:
Vegetable medley dishes have been enjoyed for centuries, with variations present in differ...
|
Mayonnaise Dressing
Mayonnaise, also known as mayo, is a classic and versatile condiment that has been enjoyed for centuries. It is believed to have originate...
|
Mayonnaise With Whipped Cream
Mayonnaise With Whipped Cream Recipe:
Mayonnaise with whipped cream is a delightful twist on the classic tangy mayo dressing. Adding a to...
|
Colored Mayonnaise
To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressin...
|
White Mayonnaise
Mayonnaise is a renowned and versatile sauce that has always been a favorite among food enthusiasts. It is a thick, creamy, and slightly t...
|
Russian Dressing
Russian dressing is a classic condiment that is known for its tangy and creamy flavor. It is commonly used in various sandwiches and salad...
|
Mustard Dressing
Mustard dressing is a classic and versatile sauce that has been enjoyed for centuries. Dating back to ancient Rome, mustard was first cult...
|
Sour Cream Dressing
Mix one cup of sour cream and three eggs, well beaten. Dissolve two
tablespoons of sugar and one tablespoon of mustard in one-half cup of
...
|
Boiled Dressing
Boiled Dressing is a classic and versatile dressing that can be used to enhance the flavors of a variety of dishes. It has a rich and crea...
|
French Dressing
French dressing, also known as vinaigrette, is a classic and versatile dressing that can elevate any salad or dish. It is believed to have...
|
Dressing For Lettuce
Dressing for lettuce is a classic and versatile recipe that has been enjoyed for centuries. It's amazing how such simple ingredients can c...
|
Green Salads
Recipe: Green Salad
History of the Recipe:
Green salads have been enjoyed by people for centuries. The use of fresh, crisp greens as the ...
|
Lettuce
History and Fun Facts about Lettuce Salad:
Lettuce, a versatile leafy green vegetable, has been cultivated for thousands of years and has...
|
Chiffonade Salad
Chiffonade Salad Recipe
History:
Chiffonade Salad is a delightful and refreshing dish that originated in France. The term "chiffonade" re...
|
Asparagus Salad
Asparagus Salad
Asparagus Salad is a classic dish that showcases the vibrant green spears of asparagus in a refreshing and delicious way....
|
Beet Salad
Beet Salad Recipe:
Beet salad is a classic dish that has been enjoyed for many years. The vibrant color and earthy flavor of beets make t...
|
Beet And Cauliflower Salad
History of Beet And Cauliflower Salad:
The Beet And Cauliflower Salad is a delightful dish that combines the earthy flavors of beets with...
|
String Bean Salad
String Bean Salad is a delicious and refreshing dish that celebrates the natural flavors of fresh string beans. This recipe has its roots ...
|
Bohemian Salad
Bohemian Salad is a classic salad recipe that incorporates a variety of flavors and textures. This salad is known for its simple yet delic...
|
Boiled Celery Root Salad
History of Boiled Celery Root Salad:
Boiled Celery Root Salad is a classic dish that originated in Europe. Celery root, also known as cel...
|
Celery Root Baskets
Celery Root Baskets Recipe
History:
The Celery Root Baskets recipe is a delightful and visually appealing dish that dates back several ce...
|
Chestnut Salad
Chestnut Salad has been enjoyed for centuries and is a delightful combination of textures and flavors. The history of this recipe can be t...
|
Cold Slaw Or Cabbage Salad
Coleslaw, also known as cabbage salad, is a classic dish that has been enjoyed for centuries. This refreshing salad is made with thinly sl...
|
Dressing For Cold Slaw
Dressing For Cold Slaw is a classic and tangy dressing that pairs perfectly with crunchy and refreshing slaw. This timeless recipe has bee...
|
Cucumber Salad
Cucumber Salad is a refreshing and light dish that is perfect for the summer months or as a side dish for any meal. It is believed to have...
|
Cauliflower Salad
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
water until thoroughly tender. When done, remove the cloth, pour t...
|
Eggplant Salad (roumanian)
Eggplant Salad (Romanian):
History and Fun Facts:
Eggplant salad, also known as "Salată de vinete" in Romanian, is a traditional dish co...
|
Stuffed Tomatoes
History of Stuffed Tomatoes:
Stuffed tomatoes, also known as tomato boats, have been a popular dish for many years. This recipe originate...
|
Lima Bean Salad
Lima Bean Salad is a refreshing and nutritious dish that has been enjoyed for many years. Lima beans, also known as butter beans, have a r...
|
Pepper And Cheese Salad
Pepper and Cheese Salad Recipe:
The history of Pepper and Cheese Salad can be traced back to the early 20th century when it gained popula...
|
Green Peppers For Salad
Green peppers are a versatile and delicious ingredient that can add a pop of color, crunch, and flavor to any dish. One of the simplest an...
|
Pepper Salad
Pepper Salad is a delightful dish that combines the vibrant flavors of bell peppers with a delicious filling made of flaked, cold cooked f...
|
Potato Salad, No. 1
Potato Salad, No. 1 Recipe
History and Fun Facts:
Potato salad is a classic dish that has been enjoyed for centuries. The exact origin of...
|
Potato Salad, No. 2
Potato Salad No. 2 Recipe
History of Potato Salad:
Potato salad is a classic dish that has been enjoyed for generations around the world....
|
Potato Salad, No. 3
Potato Salad, No. 3 Recipe
Potato salad is a classic and beloved dish that has been enjoyed for generations. It is the perfect side dish ...
|
Squash Salad (turkish Style)
Squash salad, also known as "Enginar Salatası" in Turkish, is a refreshing and flavorful dish that showcases the delicate flavors of long...
|
Waldorf Salad
Waldorf Salad is a classic American dish that has been enjoyed for over a century. It was first created by the maître d'hôtel of the Wal...
|
Water-lily Salad
Water-lilies, with their delicate and elegant appearance, have long been admired for their beauty. However, did you know that they can als...
|
Marshmallow Salad
History of Marshmallow Salad:
Marshmallow salad, also known as "ambrosia salad" or "maraschino salad," is a classic American dish that has...
|
Cottage Cheese Salad
Cottage Cheese Salad is a delightful dish that combines the creamy and slightly tangy flavor of cottage cheese with fresh herbs and spices...
|
Cream Cheese Salad
Cream Cheese Salad has a long and fascinating history that spans different cultures and generations. It has evolved over time, adapting to...
|
Fruit Salad
Recipe: Classic Fruit Salad
History and Fun Facts:
Fruit salad is a dish that has been enjoyed for centuries. Its origin can be traced ba...
|
Fruit And Nut Salad
Recipe: Fruit and Nut Salad
History:
Fruit and nut salads have been enjoyed by people around the world for centuries. The combination of ...
|
Grape-fruit Salad
The grapefruit salad is a refreshing and tangy dish that is perfect for the summer season. This delightful salad combines the natural swee...
|
Banana Dainty
History of Banana Dainty:
Banana Dainty is a delightful dessert that has been enjoyed by many for generations. The recipe originated in t...
|
Hungarian Fruit Salad
Hungarian Fruit Salad is a delightful and refreshing dish that combines various fruit flavors with a hint of nuttiness. This salad is not ...
|
Nut Salad
a zesty citrus dressing made with fresh lemon juice and honey. Toss it all together and you have a delightful Nut Salad that combines the ...
|
Russian Fruit Salad
Russian Fruit Salad is a delightful and refreshing dish that has been enjoyed for many years. This fruit salad recipe combines the sweetne...
|
Fish Salad
Fish salad is a delightful and refreshing dish that has been enjoyed for centuries. It is a versatile recipe that can be made using leftov...
|
Fish Salad For Twenty People
Fish Salad is a classic dish that has been enjoyed for many years. It combines the delicate and flaky texture of fish with the freshness o...
|
Mayonnaise Of Flounder
Mayonnaise of Flounder Recipe
Introduction:
Mayonnaise of Flounder is a delightful and refreshing dish that combines the delicate taste o...
|
Herring Salad, No. 1
Herring Salad, also known as "Herring Salad No. 1," is a traditional dish that originated in Europe. It has been enjoyed for centuries and...
|
Herring Salad, No. 2
Herring Salad, No. 2
History:
Herring salad has a long history and is enjoyed in many countries around the world. Herring, a type of fis...
|
Hungarian Vegetable Salad
Hungarian Vegetable Salad, also known as Magyaros zöldségsaláta, is a delightful dish that combines a variety of vegetables with a tang...
|
Salmon Salad
Recipe: Salmon Salad
History:
Salmon salad has been enjoyed for many years and has become a classic recipe in various cuisines around the...
|
Mackerel Salad
Mackerel Salad is a delightful and refreshing dish that can be enjoyed as a light lunch or a flavorful appetizer. Like many seafood salads...
|
Monterey Salad
Monterey Salad: A Historical Delight
Originating from the coastal city of Monterey in California, Monterey Salad has been a beloved recip...
|
Russian Salad
Russian Salad, also known as Olivier Salad or Stolichny Salad, is a popular and traditional dish in Russian cuisine. This salad is a delig...
|
Niagara Salad
History of the Recipe:
The Niagara Salad is a refreshing and flavorful dish that has its roots in the beautiful Niagara region of Ontario...
|
Chicken Salad
Chicken Salad Recipe:
History and Fun Facts:
Chicken salad is a classic dish that has been enjoyed for many years. It is believed to have...
|
Brain Salad
Brain Salad Recipe:
History:
Brain Salad is a unique dish that has a long history spanning across cultures. Brains from various animals, ...
|
Sweetbread Salad
The Sweetbread Salad is a refreshing and unique dish that combines the tender and delicate flavors of sweetbreads with the freshness of ve...
|
Veal Salad
Veal Salad Recipe:
History:
Veal salad is a classic dish that has been enjoyed for many years. It is believed to have originated in Franc...
|
Neapolitan Salad
Neapolitan Salad Recipe
History and Fun Facts:
Neapolitan Salad, also known as Insalata Napoletana, is a traditional Italian salad that o...
|
Blueberries
Blueberries are a deliciously sweet and juicy fruit that are not only incredibly tasty but also packed with numerous health benefits. This...
|
Raspberries
Raspberries have been enjoyed for centuries for their vibrant color, juicy sweetness, and delicate flavor. These delectable berries are no...
|
Raspberries And Currants
Introduction:
Raspberries and currants are two delicious berries that blend perfectly together to create a delightful dish. This recipe ha...
|
Strawberries
Strawberries, with their vibrant red color, juicy texture, and sweet, tangy flavor, have been enjoyed by humans for centuries. These iconi...
|
Bananas
Bananas are a versatile fruit that can be enjoyed in a variety of ways. Whether eaten on their own, used in baking, or added to smoothies,...
|
Chilled Bananas
Recipe: Chilled Bananas
History:
Bananas have been enjoyed for centuries in various forms, whether it be in baked goods, smoothies, or si...
|
Grape Fruit
Grapefruit, with its tangy and refreshing flavor, is a beloved citrus fruit that is often enjoyed for breakfast or as a healthy snack. Thi...
|
Oranges
Recipe for Sweetened Orange Halves
Introduction:
Oranges have a long and rich history in various cuisines around the world. Known for the...
|
Pineapple
Pineapple, with its vibrant tropical flavor, is a versatile fruit that can be enjoyed in a variety of ways. Whether eaten fresh, grilled, ...
|
Peaches
Recipe: Fresh Peaches with Whipped Cream
Peaches have been enjoyed for centuries and are known for their juicy, sweet, and fragrant goodn...
|
Watermelons
Recipe: Watermelon with Sherry or Claret Syrup
History of the Recipe:
The recipe for watermelon with Sherry or Claret syrup has been enjo...
|
Snowflakes
Snowflakes Recipe
History:
Snowflakes are a delightful and sweet treat that have been enjoyed for centuries. This simple recipe has its o...
|
Tutti-frutti
Tutti-frutti is a delightful and refreshing fruit salad that has been enjoyed for generations around the world. This colorful and flavorfu...
|
Ripe Tomatoes
Recipe for Ripe Tomatoes
Introduction:
Ripe tomatoes are a versatile ingredient that can be enjoyed in various dishes. From salads to sou...
|
Pineapple SoufflÉ
Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
whites of two eggs stiff and mix with the pineapple. Before serving,
w...
|
Frosted Apples
Frosted Apples are a delightful dessert that have been enjoyed for generations. The unique combination of simmered apples, sweet meringue,...
|
Apple Float
History of Apple Float:
Apple Float is a classic dessert that has been enjoyed for generations. Its origins can be traced back to the ear...
|
Apple Delight
Recipe: Apple Delight
History:
Apple Delight is a delicious dessert that has been enjoyed by many for generations. While its exact origin...
|
Apple Compote
Apple compote is a delicious and versatile dessert that has been enjoyed for centuries. It has a rich history dating back to ancient times...
|
Baked Apples
Baked apples are a delightful dessert that has been enjoyed for generations. This classic recipe takes large, juicy apples and transforms ...
|
Steamed Sweet Apples
History and Fun Facts:
The recipe for steamed sweet apples is a simple and delightful dish that has been enjoyed for centuries. It has it...
|
Fried Apples
History of Fried Apples:
Fried apples have long been a popular dish in many cultures around the world. The concept of cooking apples in a...
|
Apple Sauce Victoria
Apple Sauce Victoria is a classic and versatile condiment that has been enjoyed for centuries. This delightful sauce is made by boiling, m...
|
Peach Compote
The recipe for Peach Compote dates back to ancient times when peaches were highly regarded for their sweet and juicy flavor. Originally cu...
|
Compote Of Raspberries
Recipe:
Compote of Raspberries
Introduction:
Compote of Raspberries is a delightful dessert that brings out the natural sweetness and vi...
|
Compote Of Pineapple
Compote of Pineapple Recipe
Introduction:
Compote of pineapple is a delicious and refreshing dessert that has been enjoyed for many years...
|
Compote Of Pears
Compote Of Pears:
Introduction:
Compote of Pears is a delicious, sweet dessert that has been enjoyed for centuries. It is a simple yet e...
|
Huckleberry Compote
Recipe: Huckleberry Compote
History:
Compote is a traditional French dessert that dates back to the 17th century. Originally made with wh...
|
Rhubarb Sauce
Rhubarb sauce is a delightful and versatile condiment that can be enjoyed in a variety of ways. With its tangy flavor and vibrant color, t...
|
Baked Rhubarb
Baked Rhubarb Recipe: A Classic Delight
Introduction:
Rhubarb, with its vibrant red stalks, has been a beloved ingredient in culinary cre...
|
Fig Sauce
Fig sauce is a deliciously sweet and tangy accompaniment that pairs perfectly with various dishes. Although its origins are not well-docum...
|
Dried Fruits
Recipe: Homemade Dried Fruits
History:
Drying fruits has been a traditional method of food preservation for centuries. The practice of d...
|
Stewed Prunes
Recipe for Stewed Prunes:
History and Fun Facts:
Stewed prunes have been enjoyed for centuries and are a classic dish made from dried plu...
|
Baked Prunes
Recipe: Baked Prunes in an Earthenware Bean Pot
Introduction:
Prunes have been enjoyed for centuries due to their sweet and tangy flavor,...
|
Prunes Without Sugar
Prunes, also known as dried plums, have been consumed for centuries due to their rich flavor and nutritional benefits. In addition to bein...
|
Steamed Prunes
History and Fun Facts about Steamed Prunes:
Steamed prunes are a delightful and nutritious dessert that has been enjoyed for centuries. T...
|
Prune SoufflÉ
Remove the pits from a large cup of stewed prunes and chop fine. Add the
whites of three eggs and a half cup of sugar beaten to a stiff fr...
|
Sweet EntrÉe Of Ripe Peaches
Take large, solid peaches, pour boiling water over them so that the skin
may be removed smoothly. Have ready thick syrup made of sugar and...
|
Noodles
History of Noodles Recipe:
Noodles have a long history that dates back thousands of years. It is believed that noodles were first develop...
|
Broad Noodles
Broad noodles, also known as egg noodles or ribbon noodles, have been a popular staple in many cuisines around the world for centuries. Th...
|
Noodles With Butter
History of Noodles with Butter:
Noodles with butter is a simple yet delicious dish that has been enjoyed for centuries. The combination o...
|
Noodles With Cheese
Noodles With Cheese is a classic and comforting dish that has been enjoyed by people for many years. The combination of tender noodles, go...
|
Noodles And Apples
Recipe: Noodles and Apples
History:
Noodles and apples is a classic dish that dates back many years. It originated in Eastern Europe and ...
|
Scalloped Noodles And Prunes
Scalloped Noodles And Prunes Recipe
History:
The recipe for Scalloped Noodles And Prunes can be traced back to European cuisine, specific...
|
Noodles And Mushrooms
Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:
Brown a tablespoon of butter in the skillet,...
|
PfÄrvel--fleischig
Make as much egg barley as required. Heat two tablespoons of fat, add
one-quarter cup of onions, fry until golden brown, add the dried egg...
|
Boiled Macaroni
Recipe for Boiled Macaroni:
Macaroni is a versatile pasta dish that has been enjoyed for centuries. Its origins can be traced back to anc...
|
Spaghetti
History of Spaghetti:
Spaghetti, known for its long and slender shape, is a popular type of pasta that has origins rooted in Italian cuis...
|
Baked Macaroni With Cheese
Baked Macaroni With Cheese, also known as mac and cheese, is a classic comfort food dish that has been enjoyed by people all around the wo...
|
Savory Macaroni
History of Savory Macaroni Recipe:
The savory macaroni recipe has a long and rich history, dating back to ancient times. Macaroni, a type...
|
Dumplings For Stew
Dumplings for stew are a classic comfort food that has been enjoyed for generations. These fluffy, savory dumplings are perfect for soakin...
|
Spaetzlen Or Spatzen
Spaetzlen or Spatzen Recipe
Preparation time: 30 minutes
Cooking time: 10 minutes
Serving size: 4 servings
Introduction:
Spaetzlen or Sp...
|
Sour Spatzen
Sour Spatzen Recipe
History:
Sour Spatzen is a traditional German dish that originated in the Swabian region. Spatzen, also known as Spae...
|
Milk Or Potato Noodles
Milk or Potato Noodles
Recipe History:
Noodles have been part of various cuisines and cultures around the world for centuries. They are a...
|
Wiener Kartoffel Kloesse
Wiener Kartoffel Klöße, also known as Viennese Potato Dumplings, is a traditional Austrian dish that has become popular not only in Aust...
|
Bairische Dampfnudeln, No. 1
Bairische Dampfnudeln, also known as Bavarian steamed dumplings, is a traditional German dish that is popular in the Bavarian region. Thes...
|
Bairische Dampfnudeln, No. 2
Bairische Dampfnudeln, also known as Bavarian steam dumplings, is a traditional German dish made with a light and fluffy dough, steamed to...
|
Apple Slump
History of Apple Slump:
Apple slump is a traditional American dessert that has its roots in New England. It is a type of fruit-based cobbl...
|
Boiled Apple Dumplings
History of Boiled Apple Dumplings:
Boiled apple dumplings have a long history and have been enjoyed by many cultures around the world for...
|
Farina Dumplings
Farina dumplings are a comforting and delicious dish that has been enjoyed for generations. Originating in Germany, these dumplings are ma...
|
Huckleberry Dumplings
Introduction:
Huckleberry dumplings are a delightful dessert that combines the natural sweetness of huckleberries with a soft and fluffy d...
|
Plum Knoedel (hungarian)
Plum Knoedel, also known as Plum Dumplings, is a traditional Hungarian dish that combines the sweetness of plums with fluffy potato dough....
|
Pear Dumpling (birne Kloesse)
History of Pear Dumpling (Birne Kloesse):
Pear dumplings, also known as "Birne Kloesse," originated in Germany and Austria. This traditio...
|
Peach Dumplings
Peach Dumplings Recipe
History:
Peach dumplings are a delightful and time-honored dessert that has its roots in traditional American cuis...
|
Cherry Roley-poley
History of Cherry Roley-poley:
Cherry Roley-poley, also known as Cherry Roly-Poly or Cherry Swiss Roll, is a classic British dessert that...
|
Shabbas Kugel
Shabbas Kugel Recipe
History of Shabbas Kugel:
Shabbas Kugel is a traditional Jewish dish that is often served as part of the Sabbath mea...
|
Kugel (scharfe)
History of Kugel (Scharfe):
Kugel is a traditional Jewish dish that has been enjoyed for centuries. The word "kugel" means "ball" or "rou...
|
Kugel
Kugel is a traditional Jewish dish that has been enjoyed for generations. Its history can be traced back to Eastern Europe, where Jewish c...
|
Noodle Kugel
Noodle Kugel is a traditional Jewish dish that has been enjoyed for generations. This delightful baked noodle pudding has its roots in Eas...
|
Pear Kugel
Pear kugel is a delightful and comforting dish that combines the natural sweetness and subtle flavor of pears with a soft and indulgent br...
|
Kraut Kugel
Kraut Kugel Recipe
History and Fun Facts:
Kraut Kugel is a traditional Jewish dish that has been enjoyed for generations. It originated i...
|
Apple Kugel
Apple Kugel is a traditional Jewish dish that has its roots in Eastern European cuisine. Kugel, which means "pudding" in Yiddish, is a bak...
|
Rice Kugel
Rice kugel is a classic Jewish dish that originated in Eastern Europe. It is a sweet and creamy pudding-like dessert made with rice, eggs,...
|
Apple Schalet, No. 1
Apple Schalet, No. 1
History:
The Apple Schalet is a traditional dessert that has its roots in Jewish cuisine. Schalet, or Schavlot, is a...
|
Apple Schalet, No. 2
History of Apple Schalet:
Apple Schalet is a traditional Jewish dessert that has its roots in Eastern European cuisine. The word "schalet...
|
Schalet Dough (merber Deck)
History of Schalet Dough (merber Deck):
Schalet dough, also known as merber deck, is a traditional pastry dough that has been enjoyed for...
|
Noodle Schalet
History of Noodle Schalet Recipe:
Noodle Schalet is a traditional Jewish dish that has been passed down through generations. The word "sc...
|
Carrot Schalet
Carrot Schalet Recipe:
Carrot Schalet is a traditional Jewish dish that originated in Eastern Europe. It is a sweet and satisfying desser...
|
Seven Layer Schalet
Seven layer schalet is a delicious and indulgent dessert that has been enjoyed for generations. This rich and flavorful dish has its roots...
|
Boiled Potato Pudding
Boiled Potato Pudding is a delightful and unique dessert that brings together the goodness of potatoes with a touch of sweetness. This rec...
|
Potato Schalet
History of Potato Schalet:
Potato Schalet, also known as Kartoffelkugel or Potato Pudding, is a traditional dish originating from Eastern ...
|
Sweet Potato Pudding
Sweet potato pudding is a delicious and comforting dessert that has been enjoyed by many for years. Its roots can be traced back to early ...
|
Apple Strudel, No. 1
Apple Strudel No. 1 Recipe
History:
Apple strudel is a traditional pastry dish with Austrian origins. It has become popular worldwide and...
|
Apple Strudel, No. 2
Apple Strudel, No. 2 Recipe
History:
Apple strudel is a classic dessert that has its roots in Austria and Eastern Europe. It is believed ...
|
Rahm Strudel
History of Rahm Strudel:
Rahm Strudel, also known as Sour Cream Strudel, is a delicious pastry that originates from the Central European ...
|
Cherry Strudel
Cherry Strudel Recipe
History of Cherry Strudel:
Cherry Strudel is a traditional dessert that originated in Central Europe. The strudel i...
|
Mandel (almond) Strudel
Mandel Strudel, also known as Almond Strudel, is a delicious pastry filled with a fragrant almond mixture. Originating from the Austro-Hun...
|
Cabbage Strudel
Cabbage Strudel Recipe
History and Fun Facts:
Cabbage strudel, also known as Krautstrudel, is a traditional dish that originated in Easte...
|
Quark Strudel (dutch Cheese)
Quark strudel, also known as Dutch cheese strudel, is a delicious dessert that brings together the rich and creamy flavors of quark cheese...
|
Strudel Aus Kalbslunge
History of Strudel Aus Kalbslunge:
Strudel Aus Kalbslunge, also known as Veal Lung Strudel, is a traditional dish originating from Austri...
|
Rice Strudel
History of Rice Strudel:
The origin of strudel can be traced back to the Austro-Hungarian Empire, where it was a popular dessert made wit...
|
Laws About Cereals
Introduction:
Cereals have been a staple food in human diets for thousands of years, providing essential nutrients and energy. Over time, ...
|
Oatmeal Porridge
Oatmeal Porridge Recipe:
Oatmeal porridge has been a popular breakfast dish for centuries, known for its hearty and comforting qualities....
|
Cold Oatmeal
The history of cold oatmeal goes back centuries, with oat grains being used as a basic food source in Europe as early as the Neolithic per...
|
Oatmeal With Cheese
Recipe: Oatmeal With Cheese
Introduction:
Oatmeal with cheese is a unique and savory twist on the traditional oatmeal dish. Combining the...
|
Baked Apple With Oatmeal
Baked Apple With Oatmeal Recipe:
History of the Recipe:
The Baked Apple With Oatmeal recipe has roots dating back to the early 19th centu...
|
Wheat Cereals
History of Wheat Cereals:
Wheat cereals have been a staple breakfast dish for many centuries. The cultivation of wheat dates back to anci...
|
Cornmeal Mush
History of Cornmeal Mush:
Cornmeal mush is a dish that has been enjoyed by many cultures around the world for centuries. It is believed t...
|
SautÉd Cornmeal Mush
Put left-over mush into a dish and smooth it over the top. When cold cut
into slices one-half inch thick. Dip each slice into flour. Melt
...
|
Farina
History of Farina:
Farina is a popular breakfast dish that originated in Germany in the 18th century. It is made from finely ground wheat,...
|
Hominy
Hominy, a traditional food with a rich history, has been a staple in many cultures around the world for centuries. Originating from the Na...
|
Marmelitta
Marmelitta Recipe
History:
Marmelitta is a traditional dish that originates from the rural regions of the United States. It has its roots...
|
Polenta
Polenta is a traditional Italian dish that is made from coarsely ground yellow cornmeal. It has been enjoyed for centuries throughout Ital...
|
Barley, Tapioca, Sago, Etc
Barley, tapioca, sago, and other hard grains have long been staple ingredients in many cuisines around the world. Not only are they versat...
|
Boiled Rice
Boiled Rice Recipe
History of Boiled Rice:
Rice is one of the oldest cultivated crops in the world and has been a staple food in many cul...
|
Rice In Milk
Rice In Milk is a delightful and comforting dish that has a long history and is enjoyed by people around the world. This creamy and aromat...
|
Rice With Grated Chocolate
Rice with grated chocolate is a delectable dessert that combines the creamy texture of rice with the rich and indulgent flavor of chocolat...
|
Steamed Rice
Steamed Rice: A Classic Staple in Asian Cuisine
Introduction:
Steamed rice is a timeless and essential dish in various Asian cuisines, ...
|
Apples With Rice
Apples With Rice Recipe:
Introduction:
Apples With Rice is a delicious and versatile dish that can be served as a side dish or a dessert....
|
Boiled Rice With Pineapple
Boiled Rice With Pineapple Recipe:
Introduction:
Boiled Rice With Pineapple is a delightful and refreshing dish that combines the simple ...
|
Baked Rice
Baked rice is a delicious and comforting dish that has been enjoyed by many cultures for centuries. Its origins can be traced back to vari...
|
Sweet Rice
Sweet Rice is a delightful dish that perfectly combines the smoothness of rice with the richness of milk and the sweetness of sugar and ci...
|
Eggs Baked In Rice
Eggs Baked in Rice Recipe
Introduction:
Eggs Baked in Rice is a delightful and satisfying dish that combines the creaminess of eggs and t...
|
Rice And Nut Loaf
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
an equal quantity of bread crumbs. Add level teaspoon of salt and
...
|
Pilaf
Pilaf, also known as pilav or pilau, is a flavorful rice dish that has been enjoyed for centuries in various cultures around the world. It...
|
Spanish Rice
The recipe for Spanish Rice, also known as Arroz a la Española, is a flavorful and hearty dish that has its roots in Spain. The history o...
|
Left-over Cereals
Recipe for Left-over Cereals: Crunchy Cereal Bars
Introduction:
Left-over cereals often go unused and are left to waste. But did you know...
|
To Preserve Eggs
Preserving eggs has been a traditional method used for generations to extend their shelf life and ensure a constant supply of eggs when fr...
|
To Keep Egg Yolks
History of Keeping Egg Yolks:
The practice of keeping egg yolks dates back centuries and has been used as a way to preserve and utilize l...
|
Poached Or Dropped Eggs
Poached or dropped eggs are a classic breakfast dish that have been enjoyed by people for centuries. The technique of poaching eggs dates ...
|
Boiled Eggs
Recipe: Boiled Eggs
- History and Fun Facts -
Boiled eggs are a popular and versatile dish enjoyed by people all around the world. They ...
|
Scrambled Eggs
Scrambled eggs are a classic breakfast dish enjoyed by people all over the world. They are a simple yet delicious way to start your mornin...
|
Fried Eggs
Fried eggs are a classic breakfast dish loved by many around the world. Although the exact origins of fried eggs are unclear, eggs have be...
|
Baked Eggs
Baked eggs, also known as shirred eggs, have been enjoyed for centuries as a simple yet satisfying breakfast option. Originally popularize...
|
Baked Eggs With Cheese
Baked Eggs with Cheese Recipe
History:
Baked eggs with cheese is a delicious and comforting dish that has been enjoyed for centuries. Whi...
|
Tomato With Egg
Introduction:
The Tomato with Egg recipe is a delightful and unique dish that combines the freshness of tomatoes with the richness of eggs...
|
Baked Egg With Tomatoes
Baked Egg With Tomatoes Recipe
Introduction:
Baked Egg With Tomatoes is a delightful dish that combines the creamy and rich flavor of egg...
|
Plain Omelet
History of the Plain Omelet Recipe:
The omelet is a classic breakfast dish that has a long history dating back to ancient times. The conce...
|
Sweet Omelet
Sweet omelet, with its delicate balance of fluffy eggs and a hint of sweetness, is a cherished breakfast or brunch dish loved by many. The...
|
Sweet Omelet For One
Sweet omelets make for a delightful and indulgent breakfast or dessert option. This recipe for Sweet Omelet For One is a perfect treat for...
|
Spanish Omelet
Spanish Omelet Recipe:
History of Spanish Omelet:
The Spanish Omelet, also known as Tortilla Española, is a classic dish that originated...
|
Rum Omelet
Rum Omelet Recipe:
History and Fun Facts:
The Rum Omelet is an intriguing dish that combines the rich flavors of eggs, rum, and fruit com...
|
Sweet Almond Omelet
Recipe: Sweet Almond Omelet
[History of the Recipe]
The Sweet Almond Omelet is a delightful dish that combines the richness of eggs with ...
|
Corn Omelet
Corn omelet is a delightful dish that combines the sweetness and crunch of corn with the fluffy texture of an omelet. It is a versatile re...
|
Herb Omelet
Herb Omelet Recipe
History and Fun Facts:
Omelets have a long history and can be found in many cultures around the world. The word "omele...
|
Eggs Poached In Tomato Sauce
Eggs poached in tomato sauce is a classic dish that brings together the lusciousness of perfectly cooked eggs and the tangy, flavorful goo...
|
Eggs Piquant
Eggs Piquant is a classic recipe that is both delicious and easy to prepare. This dish originated in Europe and has been enjoyed for gener...
|
Omelet SoufflÉ
Yolks of six eggs and six tablespoons of powdered sugar, added
gradually, and both beaten together until thick and smooth; juice of one
le...
|
White Sauce Omelet
The White Sauce Omelet is a classic dish that combines the richness of a white sauce with the light and fluffy texture of an omelet. This ...
|
Eggs With Cream Dressing
History of Eggs With Cream Dressing:
Eggs with Cream Dressing is a classic dish that has been enjoyed for many years. This recipe, also k...
|
Scalloped Eggs
Scalloped Eggs Recipe
History:
Scalloped eggs is a classic dish that has been enjoyed by people around the world for many years. This rec...
|
Eggs À La Mexicana
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
and chop fine. Fry in butter half an onion and one clove of garlic...
|
Eggs Spanish
Eggs Spanish is a delicious and savory dish that brings together the flavors of boiled eggs, a rich tomato sauce, and a touch of spice. Th...
|
Fresh Mushrooms With Eggs
Fresh Mushrooms With Eggs is a delightful and simple recipe that combines the earthy flavors of mushrooms with the richness of eggs. It is...
|
Egg Rarebit
Egg Rarebit, a delectable dish that combines the richness of cheese sauce with the creamy goodness of chopped hard-boiled eggs, is a class...
|
Krosphada
Krosphada is a unique and flavorful dish with a rich history. Originating from the culinary traditions of a small village in Eastern Europ...
|
Curried Eggs
Curried eggs is a delightful dish that combines the creamy texture of hard-boiled eggs with the bold flavors of curry spices. This recipe ...
|
Fricasseed Eggs
Fricasseed Eggs Recipe
History:
Fricasseed eggs are a classic dish that dates back several centuries. The term "fricassee" refers to a co...
|
Eggs En Marinade
History of Eggs En Marinade
Eggs en Marinade is a classic dish that has been enjoyed for many decades. It is believed to have originated ...
|
Scalloped Eggs (fleischig)
Scalloped eggs, also known as "fleischig" scalloped eggs, is a delicious and flavorful dish that combines the creamy goodness of eggs with...
|
Scrambled Eggs With Brains
Scrambled Eggs With Brains Recipe
History:
Scrambled eggs with brains is a unique dish that has a long history rooted in various culinary...
|
Scrambled Eggs With Sausage
History of Scrambled Eggs with Sausage:
Scrambled eggs with sausage is a classic breakfast dish that has been enjoyed by people around th...
|
Cottage Cheese (pot Cheese)
Cottage Cheese, also known as pot cheese, is a popular dairy product that has been enjoyed for centuries. This versatile cheese is made fr...
|
Koch Kaese (boiled Cheese)
Koch Kaese, also known as boiled cheese, is a traditional German recipe that has been enjoyed by many for centuries. Its history dates bac...
|
A Delicious Cream Cheese
Cream cheese is a creamy and delicious spread that is loved by many. It can be used in various dishes, from sweet to savory, and adds a ri...
|
Cheese Balls, No. 1
Cheese balls are a popular appetizer that are loved by many for their creamy and savory flavors. They have a rich history that dates back ...
|
Cheese Balls, No. 2
Cheese Balls have become a time-honored appetizer at parties and gatherings, loved by many for their creamy texture and delicious flavor. ...
|
Cheese SoufflÉ
Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cup...
|
Welsh Rarebit
Welsh Rarebit, also known as Welsh Rabbit, is a classic British dish that dates back to the 18th century. Despite its name, Welsh Rarebit ...
|
Golden Buck
The Golden Buck is a classic cheese dish that has been enjoyed for decades. It is believed to have originated in the United Kingdom, where...
|
Cheese Bread
Take six thick slices of stale bread, well buttered; cut them in two;
dip into milk; then place in a baking dish, with alternating layers ...
|
Rice And Cheese
Rice and cheese is a classic dish that brings together the comforting flavors of rice and the rich creaminess of cheese. This recipe has b...
|
Macaroni And Cheese
Macaroni and cheese is a classic comfort food that has been enjoyed by many for centuries. The combination of creamy cheese sauce and tend...
|
Cheese Omelet
The cheese omelet is a classic dish loved by many for its simplicity, versatility, and delicious flavors. This delightful breakfast recipe...
|
Cheese Fondue
Cheese Fondue is a delicious and iconic Swiss dish that has gained popularity all over the world. It is a fun and interactive dish that is...
|
Crackers And Cheese
History of Crackers and Cheese:
Crackers and cheese have been enjoyed as a classic combination for centuries. The origins of this simple ...
|
Ramekins Of Egg And Cheese
Ramekins of Egg and Cheese Recipe
History:
The Ramekins of Egg and Cheese is a delightful dish that has been enjoyed for many years. Orig...
|
Flour
History and Fun Facts about Flour
Flour has been a staple in human diets for thousands of years. The process of grinding grains into a fi...
|
Yeast
History of Yeast:
Yeast is an essential ingredient in baking, and its use dates back thousands of years. The earliest recorded use of yea...
|
Home Made Yeast
History of Home Made Yeast Recipe:
The process of making yeast at home has a long history, dating back centuries. Before commercially pro...
|
To Make Bread
History and Fun Facts about Bread:
Bread has been a staple food in many cultures for thousands of years. It is believed to have been firs...
|
White Bread
Historically, white bread has been a staple food for centuries, enjoyed by people from all walks of life. The process of making white brea...
|
Individual Loaves
History of Individual Loaves:
Individual loaves have been enjoyed for centuries and can be traced back to ancient civilizations. The conc...
|
Butterbarches
Butterbarches, also known as Butter Braids, are a delicious pastry treat that originated in Europe. This recipe has been passed down throu...
|
Barches
Barches Recipe:
History and Fun Facts:
Barches, also known as barchas, are traditional Jewish pastries that have a long history. The reci...
|
Potato Bread
Potato Bread Recipe
Potato bread is a hearty and delicious bread that is made by incorporating mashed boiled potatoes into the dough. Thi...
|
Graham Bread
Graham bread is a delicious and versatile bread that is made with a combination of Graham flour and white flour. This bread has a rich and...
|
Gluten Bread
Gluten Bread Recipe:
Gluten bread is a popular choice for those who are gluten intolerant or following a gluten-free diet. It is made usi...
|
Raisin Bread
Raisin bread is a delightful and comforting loaf that is perfect for breakfast, snacking, or even as a dessert. It is a variation of tradi...
|
Rolled Oats Bread
**Rolled Oats Bread Recipe:**
*History and Fun Facts:*
Rolled oats, also known as old-fashioned oats, have been a staple in many traditi...
|
Potato-rye Bread
Potato-rye bread is a delicious homemade bread that combines the earthiness of potatoes with the heartiness of rye flour. This recipe has ...
|
Rye Bread (american) No. 1
Rye bread has a long history and holds a special place in American cuisine. Its origins can be traced back to Northern Europe, where rye w...
|
Rye Bread, No. 2
Rye Bread, No. 2 is a delicious and hearty bread that combines the richness of rye flour with the lightness of wheat flour. This recipe ha...
|
Zwiebel Platz
Zwiebel Platz, also known as "Onion Platz," is a traditional German dish with a rich history. It traces its origins back to the countrysid...
|
Variety Bread
Variety Bread is a delightful and versatile recipe that combines a unique blend of ingredients, resulting in a delicious and hearty loaf o...
|
Rolls
Rolls are a beloved culinary delight that can elevate any meal. Originating in ancient Egypt, rolls have a rich history that spans centuri...
|
Tea Rolls
Tea Rolls Recipe:
History and Fun Facts:
Tea rolls have been enjoyed as a traditional tea-time treat for centuries. Originating in Europe...
|
Crescent Rolls
Crescent rolls are a delicious and versatile bread roll that can be enjoyed at any meal or as a tasty snack. Originating from Europe, thes...
|
Buns
History of Buns:
Buns have been a beloved treat for centuries and can be found in various cultures around the world. They are small, roun...
|
Raisin Or Currant Buns
Raisin or Currant Buns Recipe
History:
Raisin or currant buns have a rich history dating back centuries. These delightful sweet bread bun...
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Bread Sticks
Bread sticks, also known as grissini, are a delicious and versatile snack that can be enjoyed on their own or paired with a variety of dip...
|
French Rolls
French rolls, also known as viennoiseries, are a classic and popular type of bread commonly served in France and enjoyed worldwide. These ...
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Buttered Toast
Buttered toast is a simple yet delicious breakfast or snack option loved by people all around the world. The process of toasting bread and...
|
Milk Or Cream Toast
The recipe for Milk or Cream Toast is a classic dish that has been enjoyed by many for generations. It is a simple yet comforting dish tha...
|
Cinnamon Toast For Tea
Cinnamon Toast for Tea Recipe
Introduction:
Cinnamon Toast for Tea is a delightful and comforting treat that perfectly complements a warm...
|
Arme Ritter
Arme Ritter, also known as French toast or eggy bread, is a classic dish that has been enjoyed for centuries. With its simple yet deliciou...
|
Rendered Butter
Rendered Butter Recipe:
History of Rendered Butter:
Rendered butter, also known as clarified butter, ghee, or drawn butter, has a rich h...
|
Coffee Cake (kuchen) Dough
Coffee cake, also known as kuchen, is a delicious and versatile dessert that has been enjoyed for centuries. Its origin can be traced back...
|
Kaffee Kuchen (cinnamon)
Kaffee Kuchen, also known as Cinnamon Coffee Cake, is a delightful German pastry that has been enjoyed for generations. This classic recip...
|
Cinnamon Rolls Or Schnecken
Cinnamon Rolls, also known as Schnecken, are a classic sweet treat that have been enjoyed for generations. These soft and gooey rolls are ...
|
Abgeruehrter Kugelhopf
Abgeruehrter Kugelhopf, also known as Gugelhupf or Bundt cake, is a classic German dessert that has been enjoyed for centuries. This delic...
|
Plain Bunt Or Napf Kuchen
The history of Plain Bunt or Napf Kuchen can be traced back to the early 19th century in European baking traditions. The word "kuchen" mea...
|
Chocolate Coffee Cake
History of Chocolate Coffee Cake:
The combination of chocolate and coffee is a match made in heaven for many dessert lovers around the wo...
|
Pocket Books
History of Pocket Books Recipe:
The recipe for Pocket Books has a rich history and is believed to have originated in Europe during the Mi...
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Bola
Bola, also known as Bola de Mantequilla or Butter Bun, is a delightful sweet bread recipe that originated in Spain. With a rich bread doug...
|
French Coffee Cake (savarin)
French Coffee Cake, also known as Savarin, is a delightful and classic recipe that dates back to the 19th century in France. This yeast-ba...
|
Baba À La Parisienne
Prepare the yeast as above; cream a scant cup of butter with four
tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
...
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Mohn (poppy Seed) Roley Poley
Mohn (poppy seed) Roley Poley is a delicious sweet treat that has been enjoyed for centuries. This traditional recipe has its roots in Eas...
|
Mohn Wachtel
Mohn Wachtel Recipe
History:
Mohn Wachtel is a delicious pastry that originated in Germany and is popular throughout Europe. It is a vari...
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Mohntorts
Mohntorts, also known as poppy seed pies, are a delightful dessert that originated in Central Europe. Poppy seeds have been used in Europe...
|
Small Mohn Cakes
Recipe: Small Mohn Cakes
History and Fun Facts:
The Mohn cake, also known as poppy seed cake, is a traditional dessert that originated in...
|
Puffs (purim)
History of Puffs (Purim):
Puffs, also known as Purim Puffs, are a delightful treat traditionally enjoyed during the Jewish festival of Pu...
|
Kindlech
Recipe: Kindlech
History:
Kindlech is a traditional dessert that has its roots in the European culinary tradition. It is believed to have...
|
A Cheap Coffee Cake
History of Coffee Cake:
Coffee cake has a long and varied history, with origins dating back to ancient civilizations. However, the specifi...
|
Bohemian Kolatchen
Bohemian Kolatchen Recipe
History and Fun Facts:
Kolatchen, also known as Kolaches, are a traditional Czech pastry that has become popula...
|
Zwieback
Zwieback Recipe:
History and Fun Facts:
Zwieback, which translates to "twice baked" in German, is a type of sweet toast that has been enj...
|
Sour Cream Kolatchen
History of Sour Cream Kolatchen:
Sour Cream Kolatchen is a traditional Czech pastry that has been enjoyed for many generations. The word ...
|
Russian Tea Cakes
Russian Tea Cakes, also known as Russian Tea Cookies or Mexican Wedding Cookies, are a classic dessert enjoyed during holiday seasons and ...
|
Wiener Kipfel
Wiener Kipfel Recipe
History:
Wiener Kipfel, also known as Viennese Crescent, is a traditional Austrian pastry that has been enjoyed for ...
|
Spice Roll
Spice Roll Recipe:
The Spice Roll is a delightful dessert that combines the flavors of coffee cake, lebkuchen, and gingerbread into a sw...
|
Wiener Studenten Kipfel
Recipe: Wiener Studenten Kipfel
History:
Wiener Studenten Kipfel is a traditional Austrian pastry that dates back to the 19th century. It...
|
Yeast Krantz
History of Yeast Krantz:
The Yeast Krantz is a traditional European pastry that has been enjoyed for centuries. Though its exact origin i...
|
Stollen
Stollen is a traditional German bread-like cake that is associated with the Christmas season. It is believed to have originated in Dresden...
|
Apple Cake (kuchen)
Apple cake, also known as apple kuchen, is a delicious dessert that has been enjoyed by people for generations. This recipe is a classic a...
|
Cheese Cake Or Pie
Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The earliest recorded recipe for cheesecake can...
|
Cherry Cake
Cherry Cake is a delightful dessert that combines the juicy sweetness of cherries with a fluffy cake base. This recipe has been enjoyed fo...
|
Peach Kuchen
Peach Kuchen is a delightful and mouthwatering German dessert that is perfect for summer. The word "kuchen" in German means cake, and this...
|
Fresh Prune Cake (kuchen)
Fresh prune cake, also known as prune kuchen, is a delightful dessert that brings together the natural sweetness of fresh prunes with a li...
|
Prune Cake (kuchen)
Prune Cake, also known as Prune Kuchen, is a delicious and traditional dessert that has been enjoyed for generations. This cake is made by...
|
Huckleberry Kuchen
Huckleberry Kuchen Recipe
History:
Kuchen, which means "cake" in German, is a traditional dessert that originated in Germany. It has been...
|
Huckleberry Pie
Huckleberry pie is a delicious and classic dessert that has been enjoyed for generations. Huckleberries, with their sweet and tangy flavor...
|
Baking-powder
The creation of baking powder has a long and interesting history that dates back to the 19th century. Before baking powder was invented, c...
|
Baking-powder Batters
Introduction:
Baking-powder batters have been a staple in baking for many years. They are versatile, easy to make, and can be used for a ...
|
Brown Bread
Brown bread is a delicious and hearty bread that has a long history rooted in traditional American cuisine. It was first popularized durin...
|
Corn Bread
Cornbread is a classic Southern American dish that has been enjoyed for generations. Its roots can be traced back to the Native Americans,...
|
Bran Bread
Bran bread is a wholesome and nutritious bread that has been enjoyed for many years. It is well-known for its high fiber content, making i...
|
Johnnie Cake
Johnnie Cake, also known as journey cake or mush bread, is a delightful treat that has a long history and is deeply rooted in American cui...
|
Gingerbread
History of Gingerbread:
Gingerbread is a beloved treat that has been enjoyed in various forms for centuries. Its origins can be traced ba...
|
White Nut Bread
White Nut Bread is a classic recipe that has been enjoyed by many for generations. Its delicious flavor and crumbly texture make it a perf...
|
Baking-powder Biscuits
Baking Powder Biscuits Recipe:
History of Baking Powder Biscuits:
Baking powder biscuits have a long history that dates back to the mid-1...
|
Drop Biscuit
History of Drop Biscuits:
Drop biscuits, also known as "drop scones" in some countries, are a popular type of biscuit that originated in ...
|
Sour Milk Biscuits
Sour Milk Biscuits Recipe
History and Fun Facts:
Sour Milk Biscuits, also known as "Soured Milk Biscuits" or "Buttermilk Biscuits," have ...
|
Muffins.
History of Muffins:
Muffins have a long history that can be traced back to the 18th century in Britain. Originally, muffins were made as a...
|
Bran Muffins
Bran muffins are a classic breakfast treat that have been enjoyed for centuries. With their dense and hearty texture, they provide a satis...
|
Corn Muffins, No. 1
Corn Muffins, No. 1
History:
Corn muffins are a traditional American dish that originated in the southern states. Cornmeal, made from gro...
|
Corn Muffins, No. 2
Corn muffins are a popular American baked treat that has been enjoyed for centuries. They have a rich history and are often associated wit...
|
Graham Muffins
Graham muffins are a delightful and wholesome option for breakfast or a tasty snack throughout the day. These muffins are made with a uniq...
|
Wheat Muffins
Wheat Muffins Recipe
History of Wheat Muffins:
Muffins have been a popular breakfast and snack item for centuries. The origins of muffin...
|
Rice Muffins
Rice muffins are a delectable and unique twist on the classic muffin. They have a fluffy texture and a delicate flavor that pairs well wit...
|
Rye Flour Muffins
Rye Flour Muffins have a long history with roots in traditional baking. Rye flour, known for its distinctive flavor and hearty texture, ha...
|
Gluten Gems
Gluten Gems are a delicious and easy-to-make treat that will satisfy your cravings for a sweet and fluffy snack. This recipe dates back to...
|
Eggless Ginger Gems
Recipe for Eggless Ginger Gems:
History:
Ginger gems, also known as gingerbread gems, have been enjoyed for centuries. The origin of this...
|
Popovers
Popovers are a delightful and classic recipe that originated in the United States. These light and airy pastries are made from a simple ba...
|
One-egg Waffles
History of One-Egg Waffles:
Waffles have a long and rich history that dates back to ancient times. The earliest evidence of waffle-like c...
|
Three-egg Waffles
The history of waffles dates back to ancient Greece, where they were cooked by patting flour and water between two hot metal plates. Over ...
|
Doughnuts
Doughnuts Recipe
History:
Doughnuts, also spelled as donuts, have a rich history that can be traced back to ancient times. The exact ori...
|
French Doughnuts
French doughnuts, also known as "beignets," are a delectable treat that originated in France and have become popular worldwide. These deli...
|
Crullers
oil until golden brown. Drain on paper towels and dust with powdered sugar before serving. Crullers are a delicious and indulgent treat th...
|
Crisco.
Recipe for Crisco Strawberry Shortcake:
History of the Recipe:
Strawberry shortcake is a classic dessert that has been enjoyed for centur...
|
Dough For Open Face Pies
Recipe for Dough for Open Face Pies
Open face pies are a classic dessert that bring back memories of cozy family gatherings and delicious...
|
Cinnamon Buns
Cinnamon buns, also known as cinnamon rolls, are a beloved sweet treat enjoyed by people around the world. The origins of this delightful ...
|
Fruit Wheels
Fruit Wheels Recipe:
History and Fun Facts:
Fruit Wheels are a delicious and popular pastry that has been enjoyed for many years. The rec...
|
Buckwheat Cakes
Buckwheat cakes, also known as buckwheat pancakes, are a popular and delicious breakfast treat. This recipe has a long history, with buckw...
|
German Pancakes, No. 1
German pancakes, also known as Dutch babies or Dutch pancake, is a delightful dish that is believed to have originated in Germany. These p...
|
German Pancakes, No. 2
German Pancakes, also known as Dutch Baby pancakes or oven pancakes, have a rich history that dates back several centuries. While their ex...
|
German Pancakes, No. 3
German pancakes, also known as Dutch babies, are a delightful breakfast dish that originated in Germany. These pancakes are known for thei...
|
Bread Pancakes
Bread pancakes, also known as griddle cakes, are a delicious and unique breakfast option that has been enjoyed for generations. This recip...
|
Grimslich
Recipe for Grimslich
History of the Recipe:
Grimslich is a traditional dish that originated in the ancient regions of Northern Europe. It...
|
Potato Pancakes
Potato Pancakes Recipe
Potato pancakes, also known as latkes, are a delicious and versatile dish that has been enjoyed by people for cent...
|
Potato Cakes
Potato cakes, also known as kartoffelkuchen in German or raggmunk in Swedish, have a rich history and are a beloved dish in many cultures....
|
Sour Milk Pancakes
Sour Milk Pancakes are a delicious and fluffy breakfast treat that originated many years ago. This recipe has been passed down through gen...
|
French Pancake
French Pancakes, also known as Crêpes, are a popular breakfast dish enjoyed by people all around the world. These thin and delicate panca...
|
Cheese Blintzes
Cheese Blintzes Recipe
History:
Cheese blintzes are a traditional Jewish dish that originated in Eastern Europe. Blintzes, also called bl...
|
Sweet Blintzes
History of Sweet Blintzes:
Blintzes are a traditional Jewish dish that originated in Eastern Europe. These thin pancakes are usually made...
|
Blintzes
Blintzes are a delicious and versatile dish that originated in Eastern Europe. They are thin pancakes made from a simple dough and filled ...
|
Fritter Batter
Fritters have a long history and are enjoyed in various forms in different cultures around the world. The concept of batter-frying foods c...
|
Bell Fritters
Bell fritters, also known as bell pepper fritters, are a delicious and flavorful dish that can be enjoyed as an appetizer or a side dish. ...
|
Apple Fritters
Apple fritters are a delightful treat that have been enjoyed for centuries. The concept of frying dough with fruit is believed to have ori...
|
Pineapple Fritters
Recipe for Pineapple Fritters:
Pineapple fritters are a delightful dessert that combines the refreshing sweetness of pineapple with a cri...
|
Orange Fritters
History of Orange Fritters:
Fritters have been a popular dish for centuries, with recipes dating back to ancient Rome. These deep-fried t...
|
Matrimonies
Matrimonies Recipe:
History and Fun Facts:
Matrimonies have a fascinating history that dates back many years. This delightful dish is a t...
|
Queen Fritters
Queen Fritters Recipe
History:
Queen Fritters, also known as "beignets à la reine" in French, have a rich history dating back to medieva...
|
Vegetable Fritters
History of Vegetable Fritters:
Vegetable fritters have a long history that can be traced back to various cuisines around the world. Fritt...
|
Corn Fritters
Corn fritters are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or even as a main course. They are made with g...
|
Squash Fritters
The history of squash fritters can be traced back to early American cuisine, where squash was a staple ingredient in Indigenous peoples' t...
|
French Puffs (windbeutel)
French Puffs, also known as windbeutel, are a classic French pastry that originated in the 16th century. These delightful puffs are made f...
|
Shavings (kraus-gebackenes)
History of Shavings (Kraus-gebackenes) Recipe:
Shavings, also known as kraus-gebackenes, is a traditional German recipe that has been pas...
|
Snip Noodles, Fried
History of Snip Noodles:
Snip noodles have a rich history and are believed to have originated in Central and Eastern Europe. They have be...
|
Noodle Puffs
Noodle Puffs Recipe
History and Fun Facts:
Noodle Puffs are a delightful and unique dish that originated from Eastern European cuisine. ...
|
Snowballs (hesterliste)
History of Snowballs (Hesterliste) Recipe:
Snowballs, also known as Hesterliste, are a delightful treat that originated in Switzerland. T...
|
Macrotes
Macrotes Recipe:
History of Macrotes:
Macrotes is a delicious fried pastry that originated in ancient Greece. These treats were tradition...
|
To Bake Cakes
History of Baking Cakes
Baking cakes has been a beloved culinary tradition for centuries, with the practice dating back to ancient times....
|
Time-table For Baking Cakes
History of the Recipe:
The art of baking cakes has been a beloved tradition that spans centuries. Humans have been experimenting with dif...
|
Pound Cake, One Hour.
History of Pound Cake:
Pound cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, whe...
|
One Egg Cake
One Egg Cake Recipe:
History and Fun Facts:
The One Egg Cake is a classic recipe that has been passed down through generations. Its simpl...
|
Little French Cakes
Little French Cakes Recipe
History:
Little French Cakes, also known as petits gâteaux in French, are a popular delicacy in French cuisin...
|
Cup Cake
Cupcakes, also known as fairy cakes or patty cakes, are small, individual-sized cakes that are loved by people of all ages. These delightf...
|
Gold Cake
Gold Cake is a classic and timeless recipe that has been enjoyed by many for generations. It is a delicious and moist cake with a beautifu...
|
White Cake
History of White Cake:
White cake is a classic dessert that has been enjoyed for centuries. The origins of this recipe can be traced back...
|
Marble Cake
Marble Cake is a classic dessert that consists of both vanilla and chocolate flavors swirled together to create a visually stunning and de...
|
Lemon Cake
Rub to a cream one-half cup of butter with one and one-half cups of
pulverized sugar and add gradually the yolks of three eggs, one at a
t...
|
Orange Cake
Orange Cake Recipe:
History and Fun Facts:
Orange cake is a popular dessert that is loved by many around the world. The combination of th...
|
Potato Cake
Potato Cake Recipe:
History and Fun Facts:
Potato cake is a popular dessert that originated in Germany, where potatoes have long been a ...
|
Pound Cake
Pound cake is a classic dessert that has been enjoyed for centuries. Its name comes from the traditional recipe, which calls for one pound...
|
Baking-powder Bunt Kuchen
Baking Powder Bunt Kuchen Recipe
History:
The Bunt Kuchen, also known as Bundt cake, is a classic dessert that originated in Germany. The...
|
Quick Coffee Cake
Coffee cake is a delicious and comforting treat that is perfect for enjoying with a hot cup of coffee or tea. This classic recipe has been...
|
Baking-powder Cinnamon Cake
Cream three-fourths cup of sugar with a piece of butter the size of an
egg, beat together; then add two eggs, one-half cup of milk (scant)...
|
Covered Cheese Cake
History of Covered Cheese Cake:
The history of cheese cake dates back to ancient Greece and has evolved over time into various forms and ...
|
Blitz Kuchen
Blitz Kuchen, also known as "lightning cake" in German, is a classic dessert that has been enjoyed for many generations. Its origins can b...
|
Koenig Kuchen
Koenig Kuchen, also known as King's Cake, is a traditional German recipe that has been enjoyed for generations. This delicious cake is fil...
|
Nut Cake
Nut Cake Recipe
History:
Nut cakes have a rich history in baking traditions around the world. The combination of nuts and cake has been e...
|
Loaf Cocoanut Cake
Loaf Cocoanut Cake is a delicious and moist dessert that combines the rich flavors of butter, sugar, milk, and grated coconut. This recipe...
|
Fruit Cake (wedding Cake)
The Fruit Cake, also known as a Wedding Cake, is a classic dessert that has been enjoyed for centuries. Its rich and moist texture, combin...
|
Apple Sauce Cake
Recipe: Apple Sauce Cake
History and Fun Facts:
Apple sauce cake is a delicious dessert that has been enjoyed for many years. It originat...
|
Spice Cake
Spice Cake Recipe
History:
Spice cake has been a favorite among bakers and households for many years. Its origins can be traced back to t...
|
Apple Jelly Cake
History of Apple Jelly Cake Recipe:
The Apple Jelly Cake is a delightful dessert that has been enjoyed by many for generations. Its origi...
|
Cream Layer Cake
Cream Layer Cake is a classic and beloved dessert that has stood the test of time. This delightful cake consists of light and fluffy layer...
|
Cocoanut Layer Cake
History:
Cocoanut Layer Cake is a classic dessert that has been enjoyed for many years. The origins of this cake can be traced back to th...
|
Bake In Layers.
Bake In Layers is a delightful and indulgent cake recipe that has been enjoyed for many years. This recipe is known for its rich coconut f...
|
Chocolate Layer Cake
Chocolate Layer Cake Recipe
History:
The chocolate layer cake is a classic dessert that has been enjoyed by people around the world for m...
|
Caramel Layer Cake
Caramel Layer Cake Recipe
History of the Recipe:
Caramel Layer Cake is a delicious and indulgent dessert with a rich history. Caramel, d...
|
Huckleberry Cake
Recipe: Huckleberry Cake
History:
Huckleberry cake is a delightful dessert that has been enjoyed for centuries. Huckleberries, a wild fr...
|
Cream Puffs
Cream Puffs Recipe:
Cream puffs are a delightful dessert that originated in France. These light and fluffy pastries are made from a simpl...
|
Chocolate Eclairs
To make éclairs spread the batter, prepared as in foregoing recipe, in
long ovals and when done cover with plain or chocolate frosting, as...
|
Dobos Torte
Dobos Torte is a classic Hungarian cake that is known for its beautiful presentation and delicious taste. This layered cake consists of th...
|
Sponge Cake
Sponge cake is a classic dessert that has been delighting taste buds for centuries. Its light and airy texture, coupled with a subtle swee...
|
Small Sponge Cakes
Recipe: Small Sponge Cakes
History:
Sponge cakes have been enjoyed for centuries and are believed to have originated in Europe. These lig...
|
Dominoes
Dominos Cake Recipe
History and Fun Facts:
The Dominos cake is a dessert inspired by the popular game of dominoes. It is a unique and cre...
|
Lady Fingers
Lady Fingers, also known as Boudoir biscuits or Savoiardi, are delicate and light sponge biscuits that are often used in the making of des...
|
Jelly Roll
Jelly Roll is a classic and beloved dessert that has been enjoyed by many for generations. This delightful sweet treat consists of a light...
|
Angel Food
Angel Food cake is a delightful, light and airy dessert that is loved by many. Its origins can be traced back to the late 19th century in ...
|
Sunshine Cake
History of Sunshine Cake:
Sunshine cake is a classic dessert that is loved for its light and airy texture, delicate flavor, and beautiful...
|
Mocha Torts
History of Mocha Torts Recipe:
Mocha Torts are a delightful dessert that combines the flavors of chocolate and coffee. The origins of thi...
|
Peach Shortcake
Peach Shortcake Recipe
History:
Shortcake is a traditional dessert that has been enjoyed for centuries. The origins of shortcake can be t...
|
Bremen Apple Torte
The Bremen Apple Torte is a delicious German dessert that has been enjoyed for generations. This delightful torte combines the tartness of...
|
Vienna Prater Cake
Vienna Prater Cake is a delightful dessert that originated in Vienna, Austria. The recipe has been passed down through generations and has...
|
Sand Torte
The Sand Torte is a classic German cake that has been enjoyed for many years. Its origins can be traced back to the 18th century when it w...
|
Brod Torte
Brod Torte is a delicious and classic dessert that has been enjoyed for generations. This recipe is a perfect combination of flavors and t...
|
Rye Bread Torte
Rye bread has a long history and is a staple in many countries across Europe, especially in Northern and Eastern Europe. It is known for i...
|
Zwieback Torte
Zwieback Torte is a delicious cake that has its roots in German cuisine. Zwieback, which means "twice-baked" in German, refers to a type o...
|
Chocolate Brod Torte
[Assistant]
History and Fun Facts
The Chocolate Brod Torte is a delicious dessert with a rich history. Originating in Germany, this trad...
|
Burnt Almond Torte
Burnt Almond Torte Recipe
History:
The Burnt Almond Torte is a classic dessert that originated in Pittsburgh, Pennsylvania. It was first ...
|
Chocolate Torte
The Chocolate Torte is a rich and decadent dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, particul...
|
Date Torte
Date torte is a delightful dessert that is perfect for any occasion. This delectable treat originated in Europe and has been enjoyed for c...
|
German Hazelnut Torte
German Hazelnut Torte is a classic and delicious dessert that originates from Germany. It is a cake made with a combination of hazelnuts, ...
|
Linzer Torte
Linzer Torte Recipe
Introduction:
Linzer Torte is a classic Austrian dessert dating back to the 17th century. It is named after the city ...
|
Russian Punch Torte
Russian Punch Torte is a classic dessert that originated in Russia. This decadent cake is made up of three layers of almond tart, flavored...
|
Walnut Torte, No. 1
Walnut Torte, No. 1 Recipe
History:
Walnut Torte, also known as Nusstorte, is a classic dessert that originated in the European region. T...
|
Walnut Torte, No. 2
History of Walnut Torte, No. 2:
The Walnut Torte, No. 2 is a classic dessert that has its roots in European baking traditions. This rich ...
|
Chestnut Torte
Boil one pound of chestnuts in the shells, peel them while warm, put
nuts through potato ricer or colander. Beat well the yolks of six egg...
|
Nut Honey Cake
Nut Honey Cake Recipe:
History of Nut Honey Cake:
Nut Honey Cake is a delicious and flavorful dessert that has been enjoyed for centuries...
|
Boiled Icing
Boiled Icing, also known as Seven-Minute Frosting, is a classic confectionary delight that has been cherished for its light and fluffy tex...
|
White Caramel Icing
White Caramel Icing is a delightful and creamy frosting that adds a luscious touch to any cake. It is incredibly easy to make and yields a...
|
Maple Sugar Icing
Maple sugar icing is a delicious and sweet treat that perfectly complements any cake. With its rich and unique maple flavor, it adds a tou...
|
Unboiled Icing
Unboiled Icing, also known as Mock Royal Icing, is a simple yet delicious frosting that has been enjoyed for generations. Unlike tradition...
|
Cocoanut Icing
Coconut Icing has been a popular choice for cakes, cupcakes, and different desserts for many years. Its delicate yet rich flavor, combined...
|
Nut Icing
Recipe: Nut Icing
History:
Nut icing is a delightful addition to any cake, adding a rich and nutty flavor that complements a variety of d...
|
Orange Icing
Recipe: Orange Icing
Originating from the citrus-rich regions, orange icing is a delightful addition to any cake or baked treat. This vib...
|
Chocolate Glazing
History of Chocolate Glazing:
Chocolate glazing, also known as chocolate icing or chocolate ganache, has been a popular culinary techniqu...
|
Chocolate Icing, Unboiled
History of Chocolate Icing:
Chocolate icing, also known as chocolate frosting or chocolate glaze, is a beloved addition to countless swee...
|
Instantaneous Frosting
Instantaneous Frosting Recipe
History:
Frosting has been an essential element in baking for centuries, transforming simple cakes and past...
|
Plain Frosting
Plain frosting, also known as icing, is a versatile and widely used topping that adds a delightful sweetness to a variety of desserts. The...
|
Almond Icing
Almond Icing Recipe:
History and Fun Facts:
Almond icing, also known as almond paste or marzipan, has been used in various culinary tradi...
|
Mocha Frosting
Mocha Frosting is a deliciously rich and creamy frosting that combines the flavors of chocolate and coffee. This delectable frosting is pe...
|
Marshmallow Filling
History of Marshmallow Filling:
Marshmallows have been enjoyed for centuries and have a rich history that dates back to ancient Egypt. Th...
|
Fig Filling
Fig Filling Recipe - A Delightful and Versatile Filling
Introduction:
Figs have graced our tables for centuries, and their sweet and deca...
|
Banana Filling
Recipe: Banana Filling
History:
Banana filling is a versatile and delicious addition to desserts that has been enjoyed for many years. Ba...
|
Cream Filling
Cream filling is a classic and versatile component in many delicious desserts. Its smooth and creamy texture makes it a perfect choice for...
|
Coffee Filling
Put three cups of warmed-over or freshly made coffee in a small
casserole, add two tablespoons of powdered sugar, one-half teaspoon of
van...
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Lemon Jelly For Layer Cake
Lemon Jelly For Layer Cake Recipe
History and Fun Facts:
Lemon jelly is a classic dessert that has been enjoyed for centuries. The tangy ...
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Lemon Peel
Recipe for Lemon Peel:
History and Fun Facts:
Lemon peel, a versatile ingredient with a bright, citrusy aroma, has been used for centuri...
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Lemon Extract
Lemon extract is a versatile flavoring agent that adds a delightful tangy and citrusy essence to various culinary creations. Made from the...
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Vanilla Extract
Vanilla extract is a widely used ingredient in a variety of culinary creations, ranging from baked goods to beverages and even savory dish...
|
Puff Paste Or Blaetter Teig
History of Puff Paste or Blätter Teig:
Puff paste, also known as puff pastry or Blätter Teig, has a rich and fascinating history. Its o...
|
Fleischig Pie Crust
Fleischig Pie Crust Recipe:
The Fleischig pie crust is a classic and versatile pastry that has been enjoyed for generations. It is known ...
|
To Make And Bake A Meringue
Meringue is a light, airy, and sweet dessert topping made from beaten egg whites and sugar. It is a versatile element that can be used to ...
|
Pie Crust (merberteig)
History of Pie Crust (Merberteig):
Pie crust, also known as Merberteig, has been a staple in baking for centuries. Its origins can be tra...
|
Parve, Cookie And Pie Dough
History of Parve, Cookie And Pie Dough:
Parve, also known as pareve or parev, is a term used in Jewish dietary laws to describe food that...
|
Tartlets
Tartlets have been enjoyed as a delightful pastry treat for centuries. These bite-sized desserts are a perfect accompaniment to afternoon ...
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Banbury Tarts
Banbury Tarts: A Delicious Classic
Originating from the charming town of Banbury in Oxfordshire, England, Banbury Tarts have been a belov...
|
Fruit Tartlets
Fruit Tartlets Recipe with Puff Pastry
History:
Fruit tartlets have a long history and are a favorite dessert in many cultures around the...
|
Apple Fladen (hungarian)
Apple Fladen is a delicious Hungarian pastry that is loved for its flaky crust and sweet apple filling. This recipe has been passed down t...
|
Linser Tart
Linser Tart, also known as Linzer Torte, is a traditional Austrian dessert that originated in the city of Linz. This delicious tart is cha...
|
Macaroon Tarts
History of Macaroon Tarts:
Macaroons are a type of sweet treat that can be traced back to ancient times. The origin of macaroons is belie...
|
Lemon Tart (fleischig)
Lemon tart is a classic dessert that is loved for its tangy and refreshing flavors. This recipe has a rich crust and a creamy lemon fillin...
|
Vienna Pastry For Kipfel
Vienna Pastry For Kipfel is a traditional Austrian pastry that originated in Vienna. The name "Kipfel" refers to the crescent shape of the...
|
Cheese Straws
Cheese straws are a delightful and versatile appetizer or snack that has been enjoyed for centuries. Its origins can be traced back to Eng...
|
Lamplich
Lamplich is a delicious and traditional dessert with a rich history that has been enjoyed for centuries. This sweet treat is made with a d...
|
Mirlitious
Mirlitious is a delightful dessert that originates from a fusion of French and Italian culinary traditions. This decadent treat combines t...
|
Apple Pie, No. 1
History of Apple Pie:
Apple pie is a classic dessert that has been enjoyed by people for centuries. Its origins can be traced back to anc...
|
Apple Pie, No. 2
Apple pie is a timeless classic that has been enjoyed for centuries. Its origins can be traced back to England, where it was first made wi...
|
Individual Apple Dumplings
Individual Apple Dumplings have been a beloved dessert for generations. This classic recipe combines the sweet and comforting flavors of a...
|
Whipped Cream Pie
Whipped Cream Pie is a classic dessert that has been enjoyed for generations. With a rich crust, a layer of jelly or jam, and a fluffy whi...
|
Grated Apple Pie
History of Grated Apple Pie:
Grated Apple Pie is a classic dessert that has been enjoyed for generations. The recipe originated in Europe...
|
Apple Custard Pie
Line your pie-plates with a rich crust. Slice apples thin, half fill
your plates and pour over them a custard made of four eggs and two cu...
|
Cherry Pie, No. 1
Recipe for Cherry Pie, No. 1
History:
Cherry pie is a classic dessert that has been enjoyed for centuries. The first recorded recipe for ...
|
Cherry Pie, No. 2
Cherry Pie, No. 2
History:
Cherry pie is a classic and beloved dessert that has been enjoyed for centuries. The exact origins of cherry ...
|
Snowballs
Snowballs are a delightful dessert that has been enjoyed by generations. This recipe originated in the United States and has been a favori...
|
Blackberry And Currant Pie
History of Blackberry and Currant Pie:
Blackberry and currant pie is a classic dessert that has been enjoyed for generations. The combina...
|
Custard Pie
Custard pie is a delicious and classic dessert that has been enjoyed for many generations. Its origins can be traced back to Europe, where...
|
Cream Pie
Cream pie is a classic dessert that has been enjoyed by many for years. It is believed to have originated in Europe during the Middle Ages...
|
Cocoanut Pie
Cocoanut pie is a delightful dessert that combines the rich and creamy flavors of custard with the tropical taste of grated coconut. This ...
|
Cocoanut Lemon Pie
History of Cocoanut Lemon Pie:
Cocoanut Lemon Pie, a delightful combination of tangy lemon and sweet coconut, is a classic dessert that h...
|
Lemon Pie, No. 1
History of Lemon Pie:
Lemon pie is a classic dessert that has been enjoyed for many years. Its origins date back to the early 19th centur...
|
Lemon Pie, No. 2
History of Lemon Pie:
Lemon pie has a long history and has been a favorite dessert for many people around the world. The origins of lemon...
|
Mock Mince Pie
Mock mince pie is a delightful dessert that provides a tasty alternative to traditional mince pie. While it may not contain meat, it still...
|
Mince Pie
Mince pies have a long and rich history, dating back to medieval times. It is believed that the origin of mince pies can be traced back to...
|
Pumpkin Pie
History of Pumpkin Pie:
Pumpkin pie is a beloved dessert enjoyed by many during the fall season, particularly around Thanksgiving in Nort...
|
Grape Pie
History of Grape Pie:
Grape pie is a traditional American dessert that is believed to have originated in the Finger Lakes region of New Yo...
|
Huckleberry Pie
History of Huckleberry Pie:
Huckleberry pie is a classic American dessert that has been enjoyed for generations. The use of huckleberries...
|
Peach Cream Tarts
History of Peach Cream Tarts:
Peach cream tarts have a long history, dating back to ancient times when peaches were believed to be a symb...
|
Mock Cherry Pie
History:
Mock cherry pie is a twist on the classic cherry pie recipe, with a fun and interesting history. The origins of this recipe can ...
|
Peach Cream Pie
Peach Cream Pie is a delightful dessert that combines the sweetness of ripe peaches with the creamy richness of whipped cream. This classi...
|
Peach Pie, No. 1
History of Peach Pie:
Peach pie is a classic dessert that has been enjoyed for centuries. The origins of peach pie can be traced back to ...
|
Peach Pie, No. 2
History of Peach Pie Recipe:
Peach pie has been a beloved dessert in American cuisine for generations. The origins of the peach pie can b...
|
Pineapple Pie, No. 1
Pineapple pie has a delightful combination of sweet and tangy flavors that can instantly transport you to a tropical paradise. This luscio...
|
Pineapple Pie, No. 2
Recipe for Pineapple Pie, No. 2:
History and Fun Facts:
Pineapple pie is a delicious dessert that originated in the United States. Pineap...
|
Prune And Raisin Pie
History of Prune and Raisin Pie:
Prunes and raisins have been enjoyed for centuries and have been a staple in many cultures around the wo...
|
Prune Pie
Prune Pie Recipe
Prune pie is a traditional dessert that has been enjoyed for many generations. Its origins can be traced back to the ear...
|
Plum Pie
Plum Pie Recipe: A Delicious Treat with a Rich History
Plum pie is a classic dessert loved by many for its sweet and tangy flavors. It ha...
|
Rhubarb Pie
Rhubarb pie is a classic dessert that is beloved by many. This tangy and sweet treat is perfect for showcasing the unique and refreshing f...
|
Strawberry Pie
Strawberry Pie is a classic dessert that is loved by people of all ages. The combination of the sweet and juicy strawberries with a flaky ...
|
Sweet Potato Pie
Sweet Potato Pie is a classic American dessert that has its roots in Southern cuisine. It is believed to have been derived from the Englis...
|
Vinegar Pie
History of Vinegar Pie:
Vinegar pie is a traditional dessert that originated in North America during the 19th century. It was a popular d...
|
Mohntorte
Mohntorte, also known as Poppy Seed Cake, is a classic dessert that has been enjoyed for centuries. This delicious cake is rich in flavor ...
|
Raisin Pie
Raisin Pie Recipe
Historical Background:
Raisin pie is a delicious and nostalgic dessert that has a long and rich history. In the early d...
|
Raisin And Rhubarb Pie
Title: Raisin and Rhubarb Pie
Introduction:
Raisin and Rhubarb Pie is a delightful dessert that combines the sweet and tangy flavors of r...
|
Sugar Cookies
Introduction:
Sugar cookies have a long history and are enjoyed by people all over the world. The recipe has evolved over time, with vario...
|
Vanilla Cookies
Vanilla cookies are a classic and beloved treat that have been enjoyed for many generations. These delicious cookies are made with a few s...
|
Sour Milk Cookies
Sour Milk Cookies have been a beloved treat for generations, and their humble origins can be traced back to traditional home baking. These...
|
Hungarian Almond Cookies
History:
Hungarian Almond Cookies, also known as Mandulás süti in Hungarian, have a long and rich history in Hungarian cuisine. These de...
|
Nutmeg Cakes (pfeffernuesse)
History of Nutmeg Cakes (Pfeffernuesse):
Nutmeg Cakes, also known as Pfeffernuesse, are a traditional German holiday treat. These small, ...
|
Cardamom Cookies
History of Cardamom Cookies:
Cardamom cookies are a delicious treat that has a rich history rooted in Middle Eastern and Scandinavian cul...
|
Purim Cakes
History of Purim Cakes:
Purim Cakes, also known as Hamantaschen, are traditional Jewish pastries that are commonly eaten during the holida...
|
Parve Cookies
History of Parve Cookies:
Parve cookies are a popular type of cookie that adheres to the dietary guidelines of Jewish kosher law. The ter...
|
Teiglech
Teiglech Recipe: Traditional Jewish Sweet Delight
Introduction:
Teiglech is a beloved traditional Jewish pastry that originated in Easter...
|
Honey Corn Cakes
Introduction:
Honey Corn Cakes are a delicious treat with a rich history and a unique flavor profile. This recipe dates back to the early ...
|
Croquante Cakes (small Cakes)
Croquante Cakes, also known as small cakes, are a delicious treat made with almonds, citron, sugar, eggs, and flour. These cakes have a de...
|
Kindel
Kindel Recipe
History:
The Kindel recipe is a traditional pastry that originated in Eastern Europe, particularly in Jewish communities. I...
|
Almond Macaroons, No. 1
Almond Macaroons, No. 1
History of the Recipe:
Almond macaroons are a popular treat with a rich history that can be traced back to mediev...
|
Almond Macaroons, No. 2
Almond Macaroons, No. 2 Recipe
History of Almond Macaroons:
Almond macaroons have a rich history that can be traced back to Italy. They a...
|
Almond Macaroons With Figs
Almond Macaroons With Figs
Recipe History:
Macaroons have a long history that dates back to medieval times. They were originally created ...
|
Almond Sticks--fleischig
Almond sticks, fleischig, are a delicious treat that have been enjoyed for many years. This recipe combines the rich flavors of almonds an...
|
Almond Sticks
History of Almond Sticks:
Almond Sticks are a delightful treat that dates back many centuries. Almonds themselves have been cultivated and...
|
Plain Wafers
History of Plain Wafers:
Plain wafers have been enjoyed for centuries as a simple, crispy treat. They have a long history that dates back...
|
Caraway Seed Cookies
Caraway Seed Cookies Recipe
History:
Caraway seed cookies have a long history and can be traced back to ancient times. Caraway seeds them...
|
Citron Cookies
Citron Cookies Recipe
History:
Citron cookies are a delightful treat with a long-standing history. The origin of citron fruit can be trac...
|
Ginger Wafers
Ginger Wafers are a delightful treat that has been enjoyed for generations. This crispy and spicy cookie is perfect for any occasion, whet...
|
Anise Zwieback
Anise Zwieback is a delightful treat that has been enjoyed for centuries. This recipe has a rich history that dates back to ancient times ...
|
Hurry Ups (oatmeal)
Hurry Ups (Oatmeal) Recipe
History and Fun Facts:
Hurry Ups, also known as oatmeal cookies, have a long history dating back to the early ...
|
Date Macaroons
History and Fun Facts about Date Macaroons:
Date macaroons are a delicious and unique treat that combines the natural sweetness of dates ...
|
Mandelchen
History:
Mandelchen, also known as Mandelhörnchen or almond cookies, is a traditional German pastry that is popular during the holiday se...
|
Cocoanut Kisses
Recipe: Cocoanut Kisses
History of Cocoanut Kisses:
Cocoanut Kisses are a delightful and easy-to-make treat that has been enjoyed for gen...
|
Cornflake Cocoanut Kisses
History of Cornflake Coconut Kisses:
Cornflake Coconut Kisses are a delightful treat that combines the crispy and crunchy texture of corn...
|
Chocolate Cookies
History of Chocolate Cookies:
Chocolate cookies have become a beloved treat worldwide, enticing people with their rich flavor and irresist...
|
Bake In Slow Oven.
History of Bake In Slow Oven Recipe: Basler Loekerlein
The Basler Loekerlein, also known as Honey Cakes, is a traditional Swiss recipe th...
|
Honey Cakes, No. 1
Honey Cakes, also known as Honey Buns or Honey Muffins, have been enjoyed for centuries by people around the world. This delicious treat h...
|
Honey Cakes, No. 2
Honey Cakes, No. 2 Recipe
History:
Honey cakes have a rich history that dates back centuries. The use of honey as a sweetener in baking c...
|
Lekach
Lekach, a traditional Palestinian honey cake, is a delightful treat that has been enjoyed for generations. This recipe offers a lighter an...
|
Lebkuchen
Lebkuchen Recipe
History:
Lebkuchen is a traditional German Christmas treat that has been enjoyed for centuries. The exact origin of this...
|
Old-fashioned Lebkuchen
Old-fashioned Lebkuchen Recipe
Lebkuchen is a traditional German gingerbread-style cookie that is popular during the holiday season. It i...
|
Boiled Custard
Boiled Custard is a classic and beloved dessert that has been enjoyed for generations. With its smooth and creamy texture, it is the perfe...
|
Caramel Custard
Caramel Custard, also known as Flan or Creme Caramel, is a classic dessert with a rich history. Its origins can be traced back to Ancient ...
|
Cup Custard For Six
Recipe: Cup Custard For Six
Cup Custard, also known as baked custard, is a classic dessert that has been enjoyed for many generations. It...
|
Chocolate Custard
The history of chocolate custard dates back several centuries when the combination of eggs, sugar, and cocoa became a popular dessert choi...
|
Chocolate Cornstarch Pudding
Chocolate Cornstarch Pudding is a delightful and creamy dessert that has been enjoyed by many for generations. This classic recipe combine...
|
Blanc Mange
Blanc Mange, a classic dessert made from milk and cornstarch, has a rich history that dates back several centuries. This creamy, velvety t...
|
Floating Island
History of Floating Island:
Floating Island, also known as île flottante in French, is a classic dessert that originated in France. It h...
|
Rothe Gritze
Rothe Gritze, a delightful dessert originating from Germany, is a simple yet satisfying treat that perfectly combines the flavors of curra...
|
Apple Snow
Apple Snow is a delightful and light dessert that has a long-standing history, dating back to the 19th century. This delicate dessert was ...
|
Bohemian Cream
Bohemian Cream is a delightful dessert that combines the richness of double cream with the sweet and tangy flavors of grape juice or grape...
|
Prune Whip
Prune Whip is a classic dessert that has been enjoyed for many years. It is a delicious and light treat that is perfect for any occasion. ...
|
Rice Custard
Rice custard is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to ancient civilizations, where rice...
|
Prune Custard
History of Prune Custard Recipe:
Prune custard is a classic dessert that has been enjoyed for generations. This delightful combination of...
|
Tapioca Custard
Tapioca custard is a classic dessert that has been enjoyed for generations. This creamy and comforting treat is made with tapioca pearls, ...
|
Whipped Cream
Whipped cream is a delicious and versatile topping that can enhance the flavor of various desserts and beverages. It adds a light and crea...
|
Dessert With Whipped Cream
History of Dessert with Whipped Cream
Dessert with Whipped Cream is a classic and timeless dessert that has been enjoyed by people all ov...
|
Ambrosia
Ambrosia, derived from the Greek word "ambrotos," meaning immortal or divine, is a delightful and refreshing fruit salad. It has been enjo...
|
Macaroon Island
Macaroon Island Recipe
History:
The origins of the Macaroon Island recipe date back to the early 19th century, where it gained popularity...
|
Pistachio Cream
Recipe: Pistachio Cream
Introduction:
Pistachio cream is a delicious and creamy dessert that showcases the unique flavor and texture of p...
|
Tipsy Pudding
History of Tipsy Pudding:
Tipsy Pudding is a traditional English dessert that has been enjoyed for centuries. It is believed to have orig...
|
Apple And Lady-finger Pudding
Introduction:
The Apple and Lady-finger Pudding is a delightful dessert that combines the natural sweetness of apples, the richness of egg...
|
Fig Dessert
Fig desserts have been enjoyed for centuries, with the sweet and tender fruit taking center stage in various culinary creations. These del...
|
Strawberries À La "bridge"
Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whip...
|
Queen Of Trifles
History of the Queen of Trifles Recipe:
The Queen of Trifles is a classic dessert that has been enjoyed for many generations. Trifle, mea...
|
Ice-box Cake
Ice-box cake is a classic dessert that has been enjoyed by countless people for many years. This chilled treat is made by layering ladyfin...
|
Auflauf
History of Auflauf Recipe:
Auflauf, also known as a German baked dish, has a long and rich history that can be traced back to the Middle ...
|
Lemon Puffs
Lemon Puffs are a delightful and light dessert that has been enjoyed by many for generations. This recipe combines the refreshing flavor o...
|
Lemon Sauce
Lemon Sauce is a tangy and refreshing sauce that adds a burst of citrus flavor to various desserts. It is a classic sauce that has been en...
|
Leaf Puffs
Leaf Puffs Recipe
History:
Leaf Puffs are a delightful and popular treat that has been enjoyed for many years. With a flaky pastry exteri...
|
Apple Tapioca Pudding
Apple Tapioca Pudding is a delicious and comforting dessert that combines the sweetness of apples with the creamy texture of tapioca puddi...
|
Rhubarb Pudding
Rhubarb Pudding Recipe:
History and Fun Facts:
Rhubarb has a long history in culinary traditions around the world. Originally cultivate...
|
Scalloped Peaches
Scalloped peaches, a delightful dish that combines the natural sweetness of ripe peaches with the rich flavors of bread crumbs and sugar, ...
|
Chestnut Pudding
Chestnut Pudding Recipe:
The Chestnut Pudding is a delightful dessert that originated in European cuisine. Chestnuts have been used in co...
|
Farina Pudding With Peaches
Farina Pudding with Peaches Recipe
History of Farina Pudding:
Farina pudding is a delightful dessert that has been enjoyed by many for ce...
|
Farina Pudding, No. 2
Farina pudding is a delicious and comforting dessert that has been enjoyed for generations. It is a simple yet satisfying dish made with m...
|
Rice Pudding
History of Rice Pudding:
Rice pudding is a classic comfort dessert that has been enjoyed by people all around the world for centuries. It...
|
Prune Pudding
Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of crea...
|
Brown Betty
The Brown Betty is a classic American dessert that dates back to the 18th century. It is a simple and delicious recipe that combines the s...
|
Apple And Honey Pudding
The Apple and Honey Pudding is a delicious and comforting dessert that combines the flavors of sweet apples, aromatic cinnamon, and the na...
|
Queen Bread Pudding
Queen Bread Pudding is a classic dessert that has been enjoyed for generations. The origin of this delicious treat can be traced back to a...
|
Bread Pudding
Bread pudding is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to the Middle Ages, where it was in...
|
Cornmeal Pudding
Cornmeal pudding is a traditional and comforting dessert that dates back to colonial times in America. It was a staple in many households ...
|
Black Bread Pudding
Black Bread Pudding is a delicious and comforting dessert that has become popular around the world. Its rich, flavorful taste and unique t...
|
Dimpes Dampes (apple Slump)
Dimpes Dampes Recipe: Apple Slump
History and Fun Facts:
Dimpes Dampes, also known as Apple Slump, is a traditional dessert that originat...
|
Bird's Nest Pudding
The Bird's Nest Pudding is a delightful dessert that combines the sweetness of tart apples with a sponge cake batter. It is a classic reci...
|
Suet Pudding With Pears
Suet Pudding With Pears Recipe
History and Fun Facts:
Suet pudding is a traditional British dessert that dates back to the 17th century. ...
|
Corn Pudding
Corn pudding is a delicious and classic dish that has been enjoyed for generations. It is a comfort food that combines the sweetness of fr...
|
Cherry Pudding
History of Cherry Pudding:
Cherry pudding is a delightful dessert that has been enjoyed for centuries. Cherries have long been a popular ...
|
Huckleberry Pudding
Huckleberry Pudding is a delightful and easy-to-make dessert that showcases the delicious flavor of huckleberries. This recipe has been en...
|
Pudding À La Grande Belle
This pudding is economical and dainty if nicely made. Brush small molds
with butter, fill with crumbed bread and dried English currants. B...
|
Almond Pudding
Almond Pudding is a classic dessert that has been enjoyed for centuries. This delightful treat combines the richness of eggs, the sweet fl...
|
Rye Bread Pudding
Recipe: Rye Bread Pudding
History:
Bread pudding, a delicious and comforting dessert, has been enjoyed for centuries across various cultu...
|
Napkin Pudding
Napkin Pudding Recipe
History of Napkin Pudding:
Napkin Pudding is a traditional dessert that has been enjoyed for generations. It origin...
|
Steamed Berry Pudding
Steamed berry pudding is a classic dessert dating back to the early generations. It is a delightful treat that combines the sweetness of b...
|
Carrot Pudding
Carrot pudding is a classic dessert that has been enjoyed for centuries. It is a rich and flavorful dish that combines the sweetness of ca...
|
Cherry Pudding
Cherry Pudding, a delightful and refreshing dessert, is a traditional recipe that has been enjoyed for many generations. This delectable d...
|
Date Pudding
History of Date Pudding:
Date pudding is a classic dessert that has been enjoyed for centuries. The origins of this delectable treat can b...
|
Prince Albert Pudding
Prince Albert Pudding Recipe
History:
Prince Albert Pudding is a classic dessert that dates back to the 19th century. The recipe was name...
|
Peach Pudding
Peach Pudding is a delightful dessert that is perfect for summer when peaches are in season. This recipe has been enjoyed by many for its ...
|
Noodle Pudding
Noodle Pudding is a delicious and comforting dessert that has been enjoyed for generations. This delightful dish is made with a combinatio...
|
Prune Pudding
Prune Pudding Recipe
History: Prune pudding is a traditional dessert that has been enjoyed for generations. Prunes, which are dried plums...
|
Plum Pudding, No. 2
Plum pudding, also known as Christmas pudding or figgy pudding, is a traditional British dessert that is typically served during the holid...
|
Honey Pudding
Honey pudding is a delightful and timeless dessert that has been enjoyed by people for centuries. This recipe combines the sweetness of ho...
|
Brandy Sauce
Brandy sauce is a classic dessert sauce that adds a delicate touch of sophistication to a wide variety of desserts. It is a smooth, creamy...
|
Caramel Sauce
Caramel sauce is a sweet, rich, and decadent sauce that is a classic addition to many desserts. The process of making caramel sauce involv...
|
Chocolate Sauce, No. 1
Chocolate sauce is a versatile dessert topping that has existed for centuries, adding a delectable touch of richness and sweetness to vari...
|
Chocolate Sauce, No. 2
History of Chocolate Sauce:
Chocolate sauce is a versatile and delicious topping that has been enjoyed by people for centuries. It is bel...
|
Foam Sauce
Foam Sauce, also known as Foamiius Saucius in Latin, is a delicate and fluffy sauce that adds a touch of elegance to many desserts. This s...
|
Fruit Sauces
Fruit sauces have been enjoyed for centuries with various desserts, adding a burst of flavor and enhancing the overall experience. They ar...
|
Hard Sauce
Hard Sauce is a classic accompaniment to many traditional desserts, adding a rich and creamy flavor to sweet treats. Known for its buttery...
|
Jelly Sauce
Jelly Sauce: A Delicious Addition to Any Dessert
Introduction:
Jelly sauce is a delightful and versatile condiment that has been enjoyed ...
|
Kirsch Sauce
Kirsch Sauce: A Delectable Delight
Introduction:
Kirsch Sauce is a delightful accompaniment that elevates any dessert. This sweet, velvet...
|
Lemon Sauce, No. 1
Lemon Sauce, No. 1 Recipe
History:
Lemon sauce is a classic and versatile sauce that has been enjoyed for centuries. It is believed to ha...
|
Lemon Sauce, No. 2
Lemon sauce is a delicious and versatile accompaniment that adds a burst of tanginess and brightness to a variety of dishes. It is a class...
|
Prune Sauce
Prune sauce, also known as prune compote or stewed prunes, is a delightful and versatile condiment that can be enjoyed on its own or as an...
|
Wine Sauce, No. 1
Wine Sauce, No. 1 Recipe
History:
Wine sauce is a classic sauce that has been enjoyed for centuries. The use of wine in cooking dates bac...
|
Wine Sauce, No. 2
Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
flour, then add one-half cup of cold water, stirring constantly unt...
|
Vanilla Or Cream Sauce
Introduction:
The history of vanilla or cream sauce can be traced back to ancient times when rich and indulgent sauces were popular in va...
|
Preparing Salt
History of Salt:
Salt has been an essential ingredient in cooking for thousands of years and has played a significant role in human histo...
|
Vanilla Ice Cream, No. 1
Vanilla Ice Cream, No. 1 Recipe:
History:
Ice cream has been enjoyed for centuries and has evolved into countless flavors and variations....
|
Vanilla Ice Cream, No. 2
Vanilla ice cream is a classic and beloved dessert that has been enjoyed for centuries. It's a versatile treat that can be enjoyed on its ...
|
Chocolate Ice Cream, No. 1
Chocolate Ice Cream has been a beloved frozen treat for centuries, enjoyed by people of all ages. Combining the richness of chocolate with...
|
Chocolate Ice Cream, No. 2
Chocolate ice cream is a beloved dessert that has been enjoyed by people around the world for centuries. Its rich and creamy texture combi...
|
Coffee Ice Cream
Coffee ice cream is a delightful frozen treat that combines the rich flavors of coffee with the creamy texture of ice cream. It is the per...
|
Frozen Custard
Frozen Custard Recipe
History:
Frozen custard, also known as French ice cream, is a creamy and velvety frozen dessert that originated in...
|
Tutti-frutti Ice Cream
Tutti-frutti ice cream is a delightful frozen treat that is bursting with flavors from various crystallized fruits. This delicious dessert...
|
Frozen Puddings
Frozen puddings have been a delightful treat for centuries. The concept of freezing desserts dates back to ancient times, where people in ...
|
Biscuit Tortoni, No. 1
Biscuit Tortoni is a classic Italian dessert that is loved for its creamy texture and delicious flavors. The history of this recipe can be...
|
Biscuit Tortoni, No. 2
Biscuit Tortoni is a classic frozen dessert that originated in Italy. It is believed to have been created in the late 19th century and gai...
|
Mocha Mousse
Mocha Mousse is a delightful dessert that combines the rich flavors of chocolate and coffee. With its creamy texture and decadent taste, i...
|
Maple Mousse
Maple Mousse is a delightful and creamy dessert that combines the rich flavors of maple syrup and the lightness of whipped cream. This cla...
|
Maple Bisque
Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
add to syrup while hot, stirring constantly until well mixed. Let...
|
Rum Pudding
Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one...
|
Cherry Diplomate
Cherry Diplomate: A Classic Frozen Delight
Introduction:
Cherry Diplomate, also known as Cherry Diplomat, is a classic frozen dessert tha...
|
Nesselrode Pudding
Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a purée...
|
Canned Fruit Frozen
Canned Fruit Frozen is a delightful and refreshing dessert that has been enjoyed by many for years. This recipe combines the convenience o...
|
Peter Pan Dessert
Recipe: Peter Pan Dessert
History of the Recipe:
The Peter Pan Dessert is a whimsical and delicious treat that has been enjoyed by desser...
|
Fruit Sherbets
History of Fruit Sherbets:
Sherbet, also known as sorbet, has a long history dating back to ancient civilizations. The ancient Greeks and...
|
Apricot Ice
History of Apricot Ice:
Apricot ice, also known as apricot sorbet, is a refreshing frozen dessert that originated in the Middle East. Apri...
|
Lemon Ice
Lemon ice is a classic and refreshing dessert that has been enjoyed for generations. Its origins can be traced back to ancient Rome, where...
|
Lemon Ginger Sherbet
Lemon Ginger Sherbet is a delightful frozen treat that combines the refreshing flavors of lemon and ginger. This recipe has a delightful h...
|
Orange Ice
Orange ice, also known as orange sorbet, is a delicious frozen treat that combines the vibrant flavors of fresh oranges and lemons with a ...
|
Pineapple Ice
Pineapple Ice is a delightful frozen treat that combines the sweet and tropical flavors of pineapple with a refreshing icy texture. This r...
|
Punch Ices
History of Punch Ices:
Punch Ices are a delightful frozen treat that originated from the traditional punch drink. Punch was a popular bev...
|
Raspberry Ice
Recipe: Raspberry Ice
Introduction:
Raspberry ice is a refreshing frozen treat that combines the tangy flavors of raspberries with the ze...
|
Watermelon Sherbet
History and Fun Facts about Watermelon Sherbet:
Watermelon sherbet is a refreshing frozen dessert that is perfect for hot summer days. It ...
|
CafÉ À La GlacÉ
Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of th...
|
White Fondant
White fondant is a versatile and delicious confection that serves as the foundation for all cream candies. This smooth and creamy mixture ...
|
Divinity
Divinity is a delightful confectionery treat that has stood the test of time. With its delicate, fluffy texture and sweet, nutty flavor, i...
|
Fudge
Fudge, a classic and indulgent sweet treat, has been delighting taste buds for generations. With its smooth and creamy texture, rich choco...
|
Pinoche
Pinoche, also known as Pecan Pralines, is a delicious confection that originated in the Southern United States. It was brought to the regi...
|
Fruit Loaf
Recipe for Fruit Loaf:
Fruit loaf is a delightful treat that has been enjoyed by many for generations. It is a versatile recipe that allo...
|
GlacÉ For Candies
Boil one pound of sugar with one-half pint of water until it ropes; then
add one-half cup of vinegar and boil until it hardens. Dip in fru...
|
Orange Chips
Orange Chips Recipe:
History and Fun Facts:
The process of making candied orange peel, also known as orange chips, can be traced back to ...
|
Stuffed Dates
Stuffed dates are a delightful treat that combines the natural sweetness of dates with the crunch of various nuts. This recipe has been en...
|
Dates Stuffed With Fondant
History:
Dates stuffed with fondant is a delightful treat that has been enjoyed for centuries in various cultures around the world. The da...
|
Stuffed Figs
Stuffed Figs Recipe: A Sweet Delicacy with a Twist
Introduction:
Figs have a long and rich history, dating back thousands of years to anc...
|
Stuffed Prunes
Recipe for Stuffed Prunes:
Prunes have been enjoyed for centuries and are known for their sweet and tangy flavor and natural health benef...
|
Frosted Currants
Frosted Currants Recipe
History and Fun Facts:
Frosted currants have been enjoyed for centuries as a decorative and delicious treat. The ...
|
Coffee
Coffee, a beloved beverage enjoyed by millions of people around the world, has a rich history that dates back centuries. The origins of co...
|
Boiled Coffee
Boiled Coffee Recipe
History and Fun Facts:
Boiled coffee is a traditional method of brewing coffee that dates back centuries. This metho...
|
Filtered Coffee
History of Filtered Coffee:
Filtered coffee, also known as drip coffee, is one of the most popular methods of brewing coffee around the w...
|
Turkish Coffee
Turkish Coffee Recipe
History and Fun Facts:
Turkish coffee holds a special place in the rich culinary history of Turkey. Dating back to ...
|
French Coffee
French Coffee, also known as Café au Lait, is a classic French beverage that combines the rich flavors of coffee with the creamy texture ...
|
Coffee For Twenty People
History of Coffee for Twenty People Recipe:
Coffee is one of the most popular beverages in the world, with a rich history that dates back...
|
Breakfast Cocoa
Breakfast Cocoa is a delicious and warm beverage that is perfect to start your day. With a rich and creamy taste, it provides a comforting...
|
Reception Cocoa
Reception Cocoa Recipe
History and Fun Facts:
Reception Cocoa, also known as hot cocoa or hot chocolate, has a rich history that dates b...
|
Hot Chocolate
Hot chocolate, also known as hot cocoa, is a beloved beverage enjoyed by people of all ages around the world. The origins of hot chocolate...
|
Chocolate Syrup
History of Chocolate Syrup:
Chocolate syrup is a delightful and versatile condiment that has been enjoyed by people all over the world fo...
|
Chocolate Nectar
Recipe: Chocolate Nectar
History:
Chocolate nectar is a delightful and refreshing beverage that has been enjoyed for many years. Its orig...
|
Iced Chocolate
History of Iced Chocolate:
Iced chocolate is a refreshing and indulgent drink that combines the richness and creaminess of chocolate with...
|
Iced Coffee
Iced Coffee is a refreshing beverage enjoyed by coffee enthusiasts all over the world, especially during those hot summer days. This belov...
|
Tea
Tea is one of the most widely consumed beverages in the world and is loved for its comforting and soothing properties. It has a rich histo...
|
Tea (russian Style)
Tea has a long and rich history in Russia, with its roots going back to the 17th century when it was introduced to the country by Chinese ...
|
Russian Iced Tea
Russian Iced Tea, also known as Russian Tea Punch, is a refreshing and flavorful beverage that has been enjoyed for generations. This belo...
|
Hot Wine (glueh)
Hot wine, also known as "glühwein" or "glögi" in different cultures, is a classic beverage that has been enjoyed for centuries during th...
|
Fruit Drinks
Fruit drinks have long been enjoyed as refreshing beverages, especially during the warm summer months. They are not only thirst-quenching ...
|
Pineapple Lemonade
History of Pineapple Lemonade:
Pineapple lemonade is a delightful and refreshing drink that combines the tropical flavors of pineapple wi...
|
Quick Lemonade
The refreshing taste of lemonade has been enjoyed by many for centuries, providing a perfect balance of tanginess and sweetness. It's inte...
|
Lemonade In Large Quantities
The history of lemonade dates back centuries, with its origins believed to have come from the Egyptians, who made a beverage using lemons,...
|
Fruit Punch For Twenty People
History of Fruit Punch:
Fruit punch is a popular and refreshing beverage that has been enjoyed for centuries. Its origins can be traced b...
|
Milk Lemonade
History of Milk Lemonade Recipe:
Milk lemonade is a refreshing and versatile drink that has been enjoyed for centuries. Although the exac...
|
Egg Lemonade
Egg Lemonade is a unique and refreshing twist on the classic lemonade that combines the zesty flavor of lemons with the creamy texture of ...
|
Maraschino Lemonade
Maraschino Lemonade Recipe
History:
Lemonade, a refreshing citrus beverage, has been enjoyed for centuries across different cultures. Its...
|
Orangeade
Orangeade is a refreshing citrus-based beverage that has been enjoyed for centuries. This delightful drink is made by combining the bright...
|
Clabbered Milk
Clabbered Milk Recipe
History:
Clabbered milk, also known as clabber milk, is a traditional fermented milk beverage that has been enjoyed...
|
Cold Egg Wine
History and Fun Facts:
Cold Egg Wine is a traditional drink that has been enjoyed for centuries. Its origin can be traced back to medieva...
|
Soda Cream
Soda Cream has a long history as a delightful and refreshing beverage. This recipe has been enjoyed by soda lovers for generations. The co...
|
Mulled Wine
History of Mulled Wine:
Mulled wine, also known as spiced wine, has a rich history that can be t...
|
Strawberry Sherbet
Strawberry Sherbet Recipe:
History and Fun Facts:
Strawberry sherbet is a refreshing and delightful frozen dessert that has been enjoyed ...
|
Sherry Cobbler
Sherry Cobbler is a delicious and refreshing cocktail that has been enjoyed for many years. Its origins can be traced back to the mid-19th...
|
Claret Cup
Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
c...
|
Cordial
History of Cordial:
Cordial, a sweet and aromatic liqueur, has a long history that can be traced back to ancient civilizations. The word ...
|
Egg-nog
Egg-nog, a rich and creamy holiday beverage, has a long and fascinating history. The origins of this popular drink can be traced back to E...
|
Unfermented Grape Juice
Unfermented Grape Juice Recipe
Grape juice, known for its sweet and refreshing taste, has been enjoyed by people for centuries. It is an ...
|
Other Fruit Juices
Recipe for Other Fruit Juices:
Introduction:
Fruit juices have been enjoyed by people around the world for centuries. As demand for diver...
|
Fruit Syrups
History of Fruit Syrups:
Fruit syrups have a rich history that dates back centuries. Since ancient times, humans have been extracting and...
|
Raspberry Vinegar
Raspberry Vinegar Recipe
History:
Vinegar has been used for centuries for its various health benefits and culinary uses. Raspberry vinega...
|
Blackberry Wine
History of Blackberry Wine Recipe:
Blackberry wine is a ancient beverage that has been enjoyed by many cultures throughout history. The p...
|
Blackberry Cordial
History of Blackberry Cordial:
Blackberry cordial is a classic beverage that has been enjoyed for centuries. It is known for its rich, sw...
|
Cherry Syrup
Cherry Syrup Recipe:
History and Fun Facts:
Cherries have been cultivated for centuries, and their delicious taste and vibrant color make...
|
Cherry Brandy
Cherry Brandy Recipe:
Introduction:
Cherry brandy is a delightful and fruity liqueur that captures the essence of fresh cherries in a smo...
|
Cherry Bounce
Cherry Bounce Recipe:
History & Fun Facts:
Cherry Bounce is a traditional American liqueur that dates back to the Colonial era. It is be...
|
Cider Egg Nog
Cider Egg Nog Recipe:
History:
Egg nog is a classic holiday beverage, traditionally enjoyed during the Christmas season. It is believed ...
|
Tom And Jerry (non-alcoholic)
Introduction:
Tom and Jerry is a classic holiday drink that brings warmth and cheer to gatherings. It is a delicious and comforting bevera...
|
Hot Milk Punch
History of Hot Milk Punch:
Hot Milk Punch is a classic cocktail that dates back to the 1770s and has roots in American, British, and Cari...
|
General Rules
All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preser...
|
Sterilizing Jars, Etc.
Recipe for Sterilizing Jars, Etc.:
History:
The practice of canning foods dates back centuries, with the development of preserving techni...
|
Canning Fruit Baked In Oven
Canning Fruit Baked In Oven Recipe
History:
Canning fruit baked in the oven is a traditional method of preserving fruit. It has been pra...
|
Baked Crab-apple Preserves
Baked Crab-apple Preserves Recipe
History and Fun Facts:
Crab-apples have a long history in culinary traditions around the world. These s...
|
Baked Sickel Pears
Baked Sickel Pears Recipe:
History and Fun Facts:
The recipe for Baked Sickel Pears is an age-old delight that has been enjoyed for gener...
|
Baked Quinces
Recipe: Baked Quinces
Introduction:
Baked quinces are a delightful treat that showcases the natural sweetness and unique flavor of these ...
|
Canning Fruit In A Water Bath
Canning Fruit In A Water Bath
History:
The preservation of fruits through canning has been practiced for centuries as a way to extend the...
|
Blueberries
The use of blueberries in recipes has a long and rich history. Native to North America, blueberries were first cultivated by Indigenous pe...
|
Canned Raspberries
**History and Fun Facts about Canned Raspberries**
Canning is a popular preservation method that has been practiced for centuries. It all...
|
Currants
Recipe for Currants:
Currants are small, tart berries that are often used in baking and cooking. They come in a variety of colors, includ...
|
Raspberries And Currants
Raspberries and currants are two delicious and versatile fruits that are often used in a variety of desserts, jams, and sauces. Combining ...
|
Canned Gooseberries
Recipe for Canned Gooseberries:
History of the Recipe:
Canned gooseberries have been enjoyed for many years as a delicious and versatile ...
|
Canned Strawberries
Canned Strawberries Recipe:
History:
Canning fruits has been a popular method of preserving the harvest for centuries. The process of can...
|
Canned Peaches
Recipe for Canned Peaches:
Canned peaches are a delightful and versatile treat that can be enjoyed all year round. This recipe has been p...
|
Quinces
Quinces have a long and illustrious history that dates back thousands of years. Originating in the ancient region of Mesopotamia, quinces ...
|
Pears
Recipe: Poached Pears in Red Wine Reduction
History of the Recipe:
Pears have been cultivated and enjoyed by humans for thousands of yea...
|
Cherries
History of Cherries Recipe:
Cherries have been enjoyed as a delicious fruit for centuries. With their vibrant red color, sweet taste, and...
|
Cherries For Pies
Recipe: Cherries for Pies
Introduction:
Cherries have been a beloved fruit for centuries and have become a staple ingredient in many dess...
|
Pineapple
History of Pineapple Preservation:
Preserving pineapple has a long history, dating back to ancient times. The pineapple, native to South ...
|
Canned Rhubarb Ready To Use
Recipe for Canned Rhubarb Ready to Use:
Rhubarb has been used for centuries in culinary preparations due to its unique tart flavor and vi...
|
Canned Rhubarb
The history of canning as a method of food preservation dates back centuries and has played a crucial role in ensuring the availability of...
|
Canned Plums
Canned Plums Recipe
History:
Canned plums, also known as preserved plums, have been enjoyed for many years as a way to enjoy plums even w...
|
Canned Peaches
Recipe for Canned Peaches
History and Fun Facts:
Canned Peaches have been a popular and convenient way to enjoy the taste of fresh peache...
|
Pineapple, No. 1
History of Pineapple, No. 1 Recipe:
The Pineapple, No. 1 recipe has a long and rich history, dating back to the time when pineapples were...
|
Pineapple, No. 2
Pineapple, No. 2 Recipe
Introduction:
Pineapple, No. 2 is a delightful recipe that offers a unique and refreshing twist to traditional pi...
|
Utensils For Jelly Making
Recipe: Utensils For Jelly Making
History of the Recipe:
Jelly making is an age-old tradition that has been practiced in households for ...
|
To Cover Jelly Glasses
Recipe for To Cover Jelly Glasses:
History:
Covering jelly glasses has been a long-standing practice in preserving homemade jellies and j...
|
Currant Jelly
Currant Jelly Recipe:
History and Fun Facts:
Currant jelly is a classic preserve that has been enjoyed for centuries. It is believed to h...
|
Drip Overnight.
Recipe: Drip Overnight
Introduction:
Drip Overnight is a delightful fruit-based jelly that can be made using various types of fruit juice...
|
Raspberry And Currant Jelly
Raspberry and Currant Jelly Recipe:
History and Fun Facts:
Jelly making has been a traditional practice for centuries, with various fruit...
|
Raspberry Jelly
Raspberry Jelly Recipe
Introduction:
Jelly has been a popular treat around the world for centuries. The art of making jellies dates back ...
|
Blackberry Jelly
Blackberry jelly is a classic fruit preserve that is loved by people around the world. Made from ripe and juicy blackberries, this jelly c...
|
Strawberry Jelly
Strawberry Jelly Recipe:
History:
Strawberry jelly has been a beloved treat for centuries, with recipes dating back to medieval times. Th...
|
Grape Jelly
History of Grape Jelly:
Grape jelly has a long and rich history, dating back centuries. The process of making grape jelly is believed to ...
|
Crab-apple Jelly
Crab-apple Jelly Recipe:
History:
Crab-apple jelly has a long history and has been enjoyed for centuries. The use of crab-apples in jelly...
|
Apple Jelly
Apple Jelly Recipe:
History:
Apple jelly has a long history dating back to ancient times. Apples, one of the oldest cultivated fruits, we...
|
Neapolitan Jelly
Neapolitan Jelly Recipe:
Neapolitan Jelly is a delightful and vibrant fruit jelly that combines the flavors of strawberries, raspberries,...
|
Quince Jelly
Quince Jelly Recipe:
Quince jelly is a delightful fruit preserve that has a long history of being enjoyed by many cultures around the wor...
|
A Winter Jelly
A Winter Jelly, also known as Cranberry-Apple Jelly, is a delightful treat that combines the tartness of apples with the burst of flavors ...
|
Cranberry Jelly
Cranberry Jelly Recipe:
History and Fun Facts:
Cranberry jelly has a long history in American cuisine. Native to North America, cranberri...
|
Preserved Figs
Recipe: Preserved Figs
Introduction:
Preserved figs are a delightful treat that can be enjoyed year-round. The preservation process invol...
|
Preserved Cherries
Preserved Cherries Recipe
History:
Preserving cherries has been a common practice for centuries as a way to enjoy the fruit's sweetness l...
|
Preserved Peaches
Preserved Peaches Recipe
Preserving peaches is a delightful way to enjoy their sweet and tangy flavor long after the summer harvest is ov...
|
Strawberries In The Sun
Strawberries In The Sun Recipe
Introduction:
Strawberries in the Sun is a delightful dessert that is believed to have originated in ancie...
|
Preserved Strawberries
Preserved strawberries are a delightful and nostalgic treat that has been enjoyed for centuries. This recipe has stood the test of time an...
|
Strawberries And Pineapple
History and Fun Facts:
The combination of strawberries and pineapple is a delightful blend that perfectly balances the sweet and tangy fla...
|
Preserved Pineapple
Preserved Pineapple Recipe
History of Preserved Pineapple:
Preserved pineapple has been enjoyed for centuries as a delicious and versatil...
|
Preserved Damson Plums
Preserved Damson Plums Recipe
Introduction:
Preserving damson plums is a delightful way to capture the essence of these delicious fruits ...
|
Damson Jam
Damson Jam Recipe
History of Damson Jam:
Damson jam is a popular fruit preserve that has been enjoyed for centuries. The origin of this d...
|
Raspberry Jam
Raspberry Jam Recipe:
History:
Jam-making has been a beloved culinary tradition throughout history, dating back to ancient times. Preserv...
|
Jellied Quinces
Jellied Quinces Recipe:
History:
Jellied quinces are a delightful treat that has been enjoyed for centuries. Quinces, a unique fruit with...
|
Quince Cheese
Quince Cheese Recipe:
History and Fun Facts:
Quince Cheese, also known as Membrillo or Pasta de Membrillo, is a traditional Spanish fruit...
|
Preserved Quinces
Preserved quinces have a long and rich history, dating back to ancient times. The quince fruit itself is believed to have originated in th...
|
Citron Preserve
Citron preserve is a delightful and sweet treat that is made using citron fruit, sugar, lemons, and ginger root. This recipe has a rich hi...
|
Marmalades
Marmalades, with their delightful combination of sweet fruit and intense flavors, have been a beloved spread for centuries. This type of p...
|
Orange Marmalade
History of Orange Marmalade:
Orange marmalade, characterized by its tangy and bittersweet flavors, has a long and rich history. It is bel...
|
Amber Marmalade
Amber Marmalade: A Citrus Delight
History:
Marmalade has a rich history that dates back centuries. The origins of marmalade can be traced...
|
Rhubarb And Orange Marmalade
Recipe: Rhubarb and Orange Marmalade
History:
Rhubarb and Orange Marmalade is a delightful recipe that combines the tartness of rhubarb ...
|
Apple And Quince Conserve
Apple and quince conserve is a delightful and unique addition to your preserve closet. This recipe combines the flavors of ripe apples and...
|
Cherry Conserve
Cherry conserve is a delightful preserve that captures the essence of ripe, juicy cherries in a sweet and tangy spread. This recipe has a ...
|
Apple Butter
Apple butter, a classic American recipe, has been enjoyed for centuries. It is a rich and flavorful spread made from slowly simmered apple...
|
Grape Preserves
Grape preserves are a delightful way to enjoy the sweet and tangy flavors of grapes even after their season has passed. The recipe for gra...
|
German Prune Butter
German Prune Butter, also known as Zwetschgenmus, is a delightful fruit spread made from prunes. This traditional German recipe has been e...
|
Cherry Marmalade
Recipe: Cherry Marmalade
History and Fun Facts:
Cherry marmalade is a delightful preserve that combines the sweet and tangy flavors of ch...
|
Grape Conserve
Recipe: Grape Conserve
Introduction:
Grape conserve is a delicious and versatile dish that showcases the natural sweetness and vibrant fl...
|
Plum Conserve, No. 1
Plum conserve is a delightful and versatile preserve that can be enjoyed in numerous ways. Its origins can be traced back to ancient times...
|
Plum Conserve, No. 2
Plum Conserve, No. 2 is a classic recipe that has been enjoyed for generations. This preserve is made using German prunes, raisins, orange...
|
Peach Syrup
Recipe: Peach Syrup
Introduction and History:
Peach syrup is a delightful and versatile sweet topping that can be enjoyed with a variety ...
|
Peach Butter
Peach butter is a delicious and versatile fruit spread that is made from ripe peaches, sugar, and a variety of spices. It is a popular pre...
|
Raisin Compote
Raisin Compote Recipe:
History and Fun Facts:
Raisin compote is a traditional recipe that has been enjoyed for many centuries. Compote is...
|
Pickled Peaches
History of Pickled Peaches:
Pickled peaches are a traditional American recipe that have been enjoyed for many generations. The roots of p...
|
Spiced Grapes
Spiced Grapes Recipe
History:
Spiced grapes have a long history that stretches back to ancient times. This recipe was passed down through...
|
Spiced Or Pickled Apples
Spiced or pickled apples are a delicious and versatile dish that can be enjoyed as a snack, used as a topping for desserts, or paired with...
|
Preserved Blackberries
Preserved Blackberries Recipe:
History and Fun Facts:
Preserving fruits has been a common practice for centuries, allowing people to enjo...
|
Pickled Crab-apples
Pickled Crab-apples Recipe
Pickled crab-apples are a delightful treat that can be enjoyed as a side dish, a condiment, or even as a snack...
|
Watermelon Pickle
Watermelon Pickle Recipe
History and Fun Facts:
Watermelon Pickle is an old-fashioned recipe that dates back many years. It is a creative...
|
Pickled Plums
Pickled Plums Recipe:
History:
Pickled plums have been enjoyed for centuries, with variations of this recipe appearing in different cultu...
|
Pickled Husk Tomatoes
Recipe: Pickled Husk Tomatoes
History of the Recipe:
Pickled Husk Tomatoes have a long history, dating back to the early days of preservi...
|
Spiced Or Pickled Cherries
Spiced or pickled cherries have a long history and have been enjoyed for centuries. The process of pickling cherries allows their sweet an...
|
Spiced Cucumbers
Spiced cucumbers, also known as pickled cucumbers, have been a popular recipe for centuries. The process of pickling cucumbers dates back ...
|
Pickled Pears
Recipe: Pickled Pears
History: Pickling has been used as a preservation method for centuries, allowing people to enjoy fruits even when t...
|
Gingered Pears
Gingered pears are a delightful treat that combines the natural sweetness of fresh, green Bartlett pears with the warm, spicy flavor of Ca...
|
Spiced German Plums
Spiced German Plums Recipe:
History of the Recipe:
Spiced plums have been a popular treat in Germany for centuries, with references to th...
|
Gooseberry Relish
Gooseberry relish is a classic recipe that dates back to the early 19th century. It was a popular way to preserve the tart and juicy berri...
|
Pickled Figs
Pickled figs are a delightful and unique addition to any pantry. This recipe has a long history, dating back to ancient times, when pickli...
|
MÉlange
This French fruit preserve is truly delicious, and should be put up in
the month of June. To every pound of fruit take one pound of sugar....
|
French Prunes In Cognac
French Prunes In Cognac Recipe
Introduction:
French Prunes In Cognac is a delightful and rich dessert that combines the sweetness of prun...
|
Brandied Peaches
Brandied peaches are a delightful, sweet treat that can be enjoyed on their own or as an accompaniment to various desserts. This recipe ha...
|
Brandied Cherries
Brandied cherries are a delightful treat that combines the sweetness of cherries with the rich and warming flavor of brandy. This recipe h...
|
Brandied Quinces
Brandied quinces, a delightful and aromatic treat, have a rich history that dates back centuries. Quinces, known for their unique shape an...
|
Brandied Pears
Brandied pears are a delicious and elegant dessert that can be enjoyed year-round. This recipe combines the natural sweetness of pears wit...
|
Early Fall Vegetables
Recipe: Early Fall Vegetables Pickled in Brass Kettle
History and Fun Facts:
Pickling vegetables has been a common preservation method fo...
|
Mock Olives
Mock olives are a delightful and unique alternative to traditional olives. While olives are native to the Mediterranean region, mock olive...
|
String Beans (raw)
String Beans, also known as Green Beans or Snap Beans, have a rich and interesting history that dates back centuries. Native to Central an...
|
Boiled Beans
Boiled beans are a classic dish that has been enjoyed in different cultures around the world for centuries. They are a staple in many cuis...
|
Corn
The history of corn can be traced back thousands of years to the indigenous people of the Americas. Native American tribes cultivated and ...
|
Mother's Dill Pickles
Mother's Dill Pickles Recipe
History:
Dill pickles have a long history that dates back to ancient times. The process of pickling cucumber...
|
Dill Pickles For Winter Use
Dill pickles have been a beloved staple in many households for centuries. This classic recipe for Dill Pickles for Winter Use has stood th...
|
Green Dill Tomatoes
Introduction:
Green Dill Tomatoes are a delightful and unique twist on the traditional dill pickle recipe. Utilizing small, firm green tom...
|
Small Dill Pickles
Recipe for Small Dill Pickles:
Introduction:
Dill pickles are a popular type of pickle that has been enjoyed for centuries. The tangy and...
|
Teufelsgurken (hot Pickles)
Teufelsgurken (hot pickles) have a long and varied history, originating in Germany but popularized in many different cultures around the w...
|
Mustard Pickles
History of Mustard Pickles:
Mustard pickles have a long history and are a popular condiment in many cultures. The origins of mustard pick...
|
Salt Pickles
History of Salt Pickles:
Salt pickles, also known as sour pickles, have a long history and are enjoyed in various cuisines around the wor...
|
Salzgurken
Salzgurken Recipe
Originating from Germany, Salzgurken, or salted cucumbers, have been enjoyed for centuries. This traditional pickling m...
|
Chow-chow
Chow-chow is a delightful relish that has been enjoyed for generations. With its origins in the southern United States, this recipe has be...
|
Cucumbers In Oil
Cucumbers in oil is a delicious and refreshing recipe that dates back centuries. Cucumbers have been enjoyed for their crisp texture and m...
|
Sweet Pickles
Sweet pickles have been a popular culinary delight for centuries, with its delightful combination of sweetness and tanginess. The process ...
|
Mixed Pickles
History of Mixed Pickles:
Pickling vegetables has been a popular method of preserving food for centuries. It is believed that the practic...
|
Pickled Cauliflower
Pickled cauliflower is a delicious and tangy dish that has been enjoyed for centuries. This recipe has its roots in preserving this versat...
|
Pickled Beans
Pickled Beans Recipe:
History and Fun Facts:
Pickled beans, also known as dilled beans, have been enjoyed for centuries as a tasty and nu...
|
Pickled Onions
History of Pickled Onions:
Pickled onions have a long and rich history, dating back centuries. The practice of pickling onions was develo...
|
Pepper Mangoes
Pepper Mangoes Recipe
Introduction:
Pepper mangoes are a tangy and spicy pickled dish made from large green peppers. This recipe has a ri...
|
Piccalilli
Piccalilli is a traditional British relish that is known for its tangy and savory flavor. It is made by pickling a variety of vegetables, ...
|
Prepared Mustard
Prepared Mustard Recipe:
History of Mustard:
Mustard has a long history dating back thousands of years. It is believed to have originated...
|
Beet And Horseradish Relish
Recipe: Beet And Horseradish Relish
History:
Beet And Horseradish Relish is a classic condiment that dates back to ancient times. Beets h...
|
Pickled Beets
Pickled Beets Recipe
Pickled beets are a delicious and tangy treat that can be enjoyed on its own as a side dish or added to sandwiches a...
|
Sauerkraut
Sauerkraut, a traditional fermented cabbage dish, has a rich history dating back centuries. The process of fermenting cabbage has been pra...
|
Corn Relish
Corn relish is a delicious and versatile condiment that can add a burst of flavor to a variety of dishes. It has a long history and is enj...
|
Mushroom Catsup
Mushroom catsup, also known as mushroom ketchup, is a versatile condiment that adds a unique flavor to a variety of dishes. Its origins ca...
|
Tomato Catsup
Tomato Catsup, also known as ketchup, is a popular condiment loved by people all over the world. It is a thick, tangy, and flavorful sauce...
|
Tomato Sauce (chili)
Tomato Sauce (Chili)
History of the Recipe:
Tomato sauce is a staple in many cuisines around the world. It is believed to have originate...
|
Pesach Borsht
Introduction:
Borscht, a classic Eastern European soup, has been enjoyed for generations during the Passover holiday. Originating in Ukrai...
|
Rosel, Beet Vinegar
Rosel, Beet Vinegar
History:
Rosel, Beet Vinegar is a traditional Jewish recipe that has been passed down through generations during the ...
|
Raisin Wine, No. 1
Recipe for Raisin Wine, No. 1
History:
Raisin wine is a traditional beverage that has been enjoyed for centuries. The process of fermenti...
|
Raisin Wine, No. 2
History of Raisin Wine, No. 2 Recipe:
Raisin wine has a long and storied history that dates back centuries. It is believed to have origin...
|
Yom-tov Soup
Recipe: Yom-Tov Soup
History:
Yom-Tov soup is a traditional Jewish dish that is commonly prepared for special occasions and holidays such...
|
Matzoth Meal Kleis, No. 1
Matzoth Meal Kleis, No. 1 Recipe:
Matzoth Meal Kleis, also known as Matzo Balls, are a traditional Jewish dish commonly served as an acc...
|
Palestine Soup
Palestinian cuisine is a rich and diverse reflection of the history and culture of the region. With influences from Arab, Mediterranean, a...
|
Potato Flour Noodles
Potato Flour Noodles have gained popularity over the years as a delicious and gluten-free alternative to traditional wheat-based noodles. ...
|
Matzoth Meal Noodles
Matzoth Meal Noodles Recipe:
Matzoth Meal Noodles have a rich history and are deeply rooted in Jewish traditions, particularly during Pas...
|
Marrow Dumplings
Marrow dumplings are a delightful addition to soups, adding a rich and flavorful touch to any broth. These delectable dumplings are made b...
|
Almond Balls
Recipe: Almond Balls
History:
Almond balls are a delicious and versatile treat that have been enjoyed for centuries. Originally believed ...
|
Matzoth Meal Kleis, No. 2
Matzoth Meal is one of the essential ingredients in traditional Jewish cuisine, particularly during Passover. It is made from ground matza...
|
Matzoth Kleis, No. 1
Matzoth Kleis, No. 1 Recipe
History and Fun Facts:
Matzoth Kleis, also known as Matzo Balls, is a traditional Jewish dish that has its ro...
|
Matzoth Kleis, No. 2
Matzoth Kleis, also known as Matzo Balls, is a traditional Jewish dish commonly served during Passover. This dish has a rich history and h...
|
Filled Matzoth Kleis
Recipe: Filled Matzoth Kleis
History and Fun Facts:
Filled Matzoth Kleis is a traditional Jewish dish enjoyed during Passover, a festival...
|
English Lemon Stewed Fish
English Lemon Stewed Fish Recipe
History:
The English Lemon Stewed Fish is a traditional dish that has been cherished in English cuisine ...
|
Red Mullet In Cases
Red Mullet In Cases Recipe
History:
Red mullet is a popular seafood delicacy that has been enjoyed for centuries around the Mediterranean...
|
Chrimsel, No. 1
Chrimsel, also known as Crysmele, is a traditional Jewish dish often enjoyed during Passover. With its roots in European Jewish cuisine, t...
|
Chrimsel, No. 2
History of Chrimsel:
Chrimsel, also known as Matzo Brei, is a traditional Jewish dish that originated in Eastern Europe. It is typically ...
|
Kentucky Chrimsel
Kentucky Chrimsel is a delicious and unique dessert recipe that has a blend of traditional flavors. It is believed to have originated in t...
|
Scrambled Matzoth
Scrambled Matzoth Recipe:
History:
Scrambled Matzoth, also known as Matzo Brei, is a traditional Jewish dish that is commonly enjoyed dur...
|
Matzoth Dipped In Eggs, No. 1
Matzoth Dipped In Eggs, No.1:
History and Fun Facts:
Matzoth dipped in eggs is a traditional Jewish dish that has deep roots in the Pass...
|
Matzoth Dipped In Eggs, No. 2
Matzoth dipped in eggs is a classic and traditional dish enjoyed during the Jewish holiday of Passover. This recipe has been passed down t...
|
Zwiebel Matzoth
History and Fun Facts:
Zwiebel Matzoth, also known as Onion Matzah, is a traditional Jewish dish that dates back to ancient times and is ...
|
Matzoth Eirkuchen
History of Matzoth Eirkuchen:
Matzoth Eirkuchen is a traditional Jewish recipe that originated during the Passover holiday. Passover, als...
|
Matzoth Meal Macaroons
History of Matzoth Meal Macaroons:
Matzoth meal macaroons are a delightful treat that originated from Jewish cuisine. They are traditiona...
|
Pie Crust
Pie crust is a delicious and versatile pastry that is used as the base for various pie recipes. It provides a flaky and tender texture tha...
|
Mamouras (turkish)
Mamouras, a traditional Turkish dish, is a savory recipe that has been enjoyed for generations. It is an easy-to-make dish that combines t...
|
German Puffs
German Puffs Recipe:
German Puffs, also known as "Deutsche Puffs" in German, are a delightful and classic dessert that has been enjoyed f...
|
Stewed Sweetbreads
Stewed sweetbreads are a delicious and delicate dish that dates back many centuries. Sweetbreads, which are thymus glands typically from v...
|
Beefsteak Pie
Beefsteak Pie Recipe
History and Fun Facts:
Beefsteak pie is a hearty dish that has been enjoyed for generations. Its origins can be trac...
|
Birmoilis (turkish)
Birmoilis is a delightful Turkish dish that combines mashed potatoes, grated cheese, and well-beaten eggs, resulting in a mouthwatering pa...
|
Potato Marbles
Potato Marbles Recipe: A Delicious Twist on Mashed Potatoes
Introduction:
Potato Marbles, also known as Potato Balls or Potato Dumplings,...
|
Mina (turkish)
History of Mina (Turkish) Recipe:
Mina is a traditional Turkish dish that has been enjoyed for centuries. The recipe has its roots in Sep...
|
Prune Blintzes
Prune Blintzes are a delicious and traditional dish that have been enjoyed for many generations. Blintzes, also known as blini, are thin p...
|
Meat Blintzes
Meat Blintzes Recipe
History and Fun Facts:
Blintzes, also known as blini, have a long and fascinating history. These thin, delicate panc...
|
Matzoth Spice Cake
Matzoth Spice Cake is a delightful dessert that has become a staple during the Jewish holiday of Passover. It is a unique twist on the tra...
|
Matzoth Meal Cake
History of Matzoth Meal Cake Recipe:
Matzoth meal cake, also known as Passover cake or Jewish cake, is a traditional dessert with a histo...
|
Matzoth Charlotte, No. 1
Matzoth Charlotte, also known as Matzo Charlotte, is a traditional Jewish dessert that originated in Eastern Europe. It is a delicious and...
|
Matzoth Charlotte, No. 2
Matzoth Charlotte, also known as Matzo Charlotte, is a delicious and traditional dish that has been enjoyed during Passover for many years...
|
Matzoth Kugel
Matzoth Kugel Recipe:
History:
Matzoth Kugel is a traditional Jewish dish that originates from Eastern European cuisine. It is often serv...
|
Matzoth Shalet
Matzoth Schalet Recipe
History:
Matzoth Shalet is a traditional Jewish dish typically enjoyed during Passover, a holiday that commemorat...
|
Potato Pudding
Potato pudding is a delightful dessert that combines the creamy texture of mashed potatoes with the richness of eggs and the sweetness of ...
|
Matzoth Plum Pudding
Matzoth Plum Pudding Recipe
History:
Matzoth Plum Pudding is a delightful dessert that merges the elements of traditional plum pudding wi...
|
Batter Pudding
Batter pudding is a classic and beloved dessert that has been enjoyed by many for generations. It is a versatile dish that can be made in ...
|
Beolas
Beolas is a traditional dessert dish that has a long and rich history. It dates back to ancient times and is said to have originated in Gr...
|
Cocoanut Pudding
Cocoanut pudding is a classic dessert that has been enjoyed by many for generations. This delightful treat combines the natural sweetness ...
|
Carrot Pudding
Carrot pudding is a delightful dessert that showcases the natural sweetness of carrots while adding a unique twist to traditional pudding ...
|
Almond Pudding, No. 1
Almond Pudding, No. 1
History:
The history of almond pudding dates back to ancient times when almonds were first cultivated in the Medite...
|
Almond Pudding, No. 2
Almond pudding is a delightful dessert that has been enjoyed for centuries. Its rich, creamy texture and nutty flavor make it a favorite a...
|
Almond Hills
History of Almond Hills Recipe:
The Almond Hills recipe dates back to the early 19th century and has roots in European confectionery. It ...
|
Apple Sponge Pudding
Apple Sponge Pudding Recipe:
History and Fun Facts:
Apple Sponge Pudding is a classic dessert that has been enjoyed for generations. It i...
|
Grated Apple Pudding
Introduction:
Grated Apple Pudding is a delicious dessert that combines the sweetness of apples with the crunchiness of grated almonds or ...
|
Apple Pudding
Apple pudding is a classic dessert that has been enjoyed for many years. The recipe for this delicious treat dates back to the early 19th ...
|
Foam Torte
Foam Torte is a light and airy dessert that is made primarily from beaten egg whites and sugar. It creates a delicate and fluffy texture, ...
|
Sponge Cake, No. 1
Recipe for Sponge Cake, No. 1
History and Fun Facts:
Sponge cake is a classic dessert that has been enjoyed for centuries. Its light and ...
|
Sponge Cake, No. 2
Sponge Cake, also known as Genoise, is a classic dessert that has been enjoyed for centuries. Its light and airy texture, combined with it...
|
Potato Flour Sponge Cake
Potato Flour Sponge Cake Recipe
History of Potato Flour Sponge Cake:
Potato flour sponge cake is a delightful and light cake that origina...
|
Hasty Pudding
Hasty Pudding, also known as a wine-soaked cake pudding, is a delightful dessert recipe that has been enjoyed for generations. This humble...
|
Potato Flour Pudding
Potato Flour Pudding is a delightful dessert that has been enjoyed for generations. This pudding has a rich and creamy texture, with a hin...
|
Pesach Cake With Walnuts
Pesach, also known as Passover, is a Jewish holiday that commemorates the liberation of the Israelites from slavery in ancient Egypt. It i...
|
Date Cake
History of Date Cake:
Date cake is a delicious treat that has been enjoyed by people for many years. It is believed to have originated in ...
|
Chocolate Cake
History of Chocolate Cake:
Chocolate cake is a beloved dessert that has a rich history dating back several centuries. The origin of choco...
|
Cookies
Cookies are a beloved treat enjoyed by people of all ages around the world. They come in various shapes, flavors, and textures, always off...
|
Almond Cake
History of Almond Cake:
Almond cake is a delightful dessert that has been enjoyed for centuries. Its origins can be traced back to the an...
|
Almond Macaroons
Almond Macaroons Recipe
History of Almond Macaroons:
Almond macaroons have a rich history spanning centuries. It is believed that this sw...
|
Cinnamon Sticks
Cinnamon sticks are a delightful treat that have been enjoyed for centuries. These sweet and crispy sticks infused with the warm and aroma...
|
Imberlach
Imberlach Recipe:
History and Fun Facts:
Imberlach is a traditional sweet treat of Ashkenazi Jewish cuisine. Its origins trace back to Ea...
|
Kremslekh
History of Kremslekh:
Kremslekh is a traditional Jewish dish that originated in Eastern Europe. It is a delicacy made from matzoth-meal, ...
|
Egg Marmalade
Egg Marmalade Recipe
History and Fun Facts:
Egg marmalade is a unique and lesser-known recipe that dates back to ancient times. While mar...
|
Beet Preserves (russian)
Beet preserves, also known as beet jam or beetroot marmalade, is a traditional Russian recipe that has been enjoyed for centuries. This sw...
|
Prunes
Prunes have a long and rich history, dating back thousands of years. The fruit is believed to have originated in Western Asia and has been...
|
Lemon Preserves
Lemon Preserves Recipe:
Lemon preserves are a delicious and tangy treat that can be enjoyed in a variety of ways. This traditional recipe...
|
Candied Lemon And Orange Peel
Candied Lemon and Orange Peel Recipe
History and Fun Facts:
Candied lemon and orange peels have a rich history that dates back centuries....
|
Wine Sauce
Wine sauce is a classic culinary creation that has been enjoyed for centuries. Its origins can be traced back to ancient civilizations, wh...
|
Rum Sauce
Introduction:
Rum sauce is a delectable addition to various desserts, providing a delightful combination of sweetness and a hint of rum fl...
|
Sugar Syrup
Sugar syrup is a versatile and essential ingredient in various culinary delights, such as cocktails, desserts, and sweet beverages. It has...
|
Mock Whipped Cream Filling
Whipped cream is a classic and versatile ingredient commonly used in various desserts. However, for those looking for a non-dairy alternat...
|
Lemon Cream Filling
History of Lemon Cream Filling:
Lemon cream filling is a delightfully tangy and creamy dessert that has been enjoyed for many years. Its ...
|
Filling For Chrimsel
Recipe for Filling For Chrimsel:
History and Fun Facts:
Chrimsel is a traditional Jewish dessert that is popular during holidays and fest...
|
The Many Uses Of Stale Bread
The Many Uses Of Stale Bread
Recipe:
Introduction:
Stale bread, often seen as a nuisance in the kitchen, can actually be put to good us...
|
"brod Grummella"
Recipe for "Brod Grummella"
History:
Brod Grummella is a delightful dish that originated in Italy. It is a variation of the classic omele...
|
Croutons And Crumbs
Croutons and crumbs are a versatile addition to any dish, whether you want to add a crunchy texture to your salad or give your soup or cas...
|
"zweibach"
History and Fun Facts about Zweibach:
Zweibach is a traditional German bread recipe that has gained popularity worldwide. The word "zweib...
|
"german" Egg Bread
History of German Egg Bread:
The history of German Egg Bread traces back to the German immigrants who settled in the United States in the...
|
Creamed Toast
Creamed toast is a classic comfort food that has been enjoyed by families for generations. This simple and delicious dish is made with sli...
|
Bread And Rolls
Introduction:
Bread has been a staple food for centuries, and its importance in our diets cannot be overstated. Known as the "Staff of Lif...
|
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
History of "Bucks County" Hearth-baked Rye Bread:
"Bucks County" Hearth-baked Rye Bread is a traditional recipe that has been passed dow...
|
"frau Schmidts" Good White Bread (sponge Method)
Recipe: "Frau Schmidt's" Good White Bread (Sponge Method)
History and Fun Facts:
"Frau Schmidt's" Good White Bread is a traditional bread...
|
Excellent "graham Bread"
Graham Bread Recipe:
History:
Graham bread, also known as whole wheat bread, is named after Sylvester Graham, a 19th-century health refor...
|
Graham Bread (an Old Recipe)
Graham Bread Recipe:
History and Fun Facts:
Graham bread is a classic recipe that has been enjoyed for centuries. It was named after its...
|
"mary's" Recipe For Wheat Bread
Mary's Recipe for Wheat Bread
History:
The recipe for Mary's Wheat Bread has been passed down through generations in Mary's family. It or...
|
"frau Schmidts" Easily-made Graham Bread
History of Graham Bread:
Graham bread is a type of bread that is made from graham flour, which is a coarsely ground whole wheat flour. It...
|
Whole-wheat Bread
Whole-Wheat Bread Recipe
History and Fun Facts:
Whole-wheat bread has a rich history that dates back thousands of years. It has been a st...
|
Nut Bread
Nut bread is a delicious and satisfying treat that has been enjoyed by many for generations. It is a simple recipe that combines fragrant ...
|
Frau Schmidts "quick Bread"
Recipe for Frau Schmidt's "Quick Bread":
Ingredients:
- 2 Fleischman's compressed yeast cakes
- 4 tablespoonfuls of lukewarm water
- 1 cu...
|
An "oatmeal Loaf"
History of Oatmeal Loaf Recipe:
Oatmeal loaf is a delicious and nutritious bread that has been enjoyed for centuries. Oats have been cult...
|
Aunt Sarah's White Bread (sponge Method)
Aunt Sarah's White Bread (Sponge Method)
Aunt Sarah's White Bread is a classic recipe that has been passed down through generations. This...
|
Recipe For "pulled Bread"
Recipe for Pulled Bread:
History:
Pulled bread, also known as torn bread, is a traditional dish that has been enjoyed for centuries. The ...
|
Aunt Sarah's "hutzel Brod"
Aunt Sarah's "Hutzel Brod" Recipe
History of the Recipe:
Hutzel Brod is a traditional German Christmas bread that has been baked for gene...
|
Aunt Sarah's White Bread And Rolls
Aunt Sarah's White Bread And Rolls Recipe
History:
Aunt Sarah's White Bread And Rolls recipe has been a cherished family tradition for ge...
|
Aunt Sarah's Raised Rolls (from Bread Dough)
Recipe: Aunt Sarah's Raised Rolls
Background:
Aunt Sarah's Raised Rolls have been a beloved family recipe for generations. This recipe ha...
|
Clover-leaf Rolls
Clover-leaf rolls have a long history in the culinary world. These delicious rolls are named after their unique shape, resembling a clover...
|
"polish" Rye Bread (as Made In Bucks County)
Polish Rye Bread (as Made In Bucks County)
History:
Polish Rye Bread, also known as Chleb żytni, is a traditional bread that has been a ...
|
Perfect Breakfast Rolls
Perfect Breakfast Rolls Recipe
History:
Breakfast rolls have been a beloved morning treat for centuries. The tradition of enjoying freshl...
|
"an Old Recipe" For Good Bread
An Old Recipe For Good Bread
Introduction:
Bread has been a staple food for centuries, and there is something nostalgic and comforting ab...
|
Steamed Brown Bread
Steamed Brown Bread is a traditional recipe that has been enjoyed for centuries. It originated in New England, particularly in the 18th an...
|
A Wholesome Bread (made From Bran)
A Wholesome Bread (made From Bran)
Recipe History:
Bran bread has been a staple in many cultures for centuries. Ancient civilizations, su...
|
Frau Schmidt's "hutzel Brod"
History of Hutzel Brod
Hutzel Brod is a traditional German fruit bread that is widely enjoyed during the holiday season. The name "Hutzel...
|
"aunt Sarah's" Quickly-made Brown Bread
Aunt Sarah's Quickly-made Brown Bread Recipe
History:
Aunt Sarah's Quickly-made Brown Bread has been a staple in our family for generatio...
|
"stirred" Oatmeal Bread
Recipe for "Stirred" Oatmeal Bread:
History of the Recipe:
Oatmeal bread has been enjoyed for centuries, particularly in regions where oa...
|
Nut And Raisin Bread
Introduction:
Nut and Raisin Bread is a delicious and nutritious bread that incorporates the delightful flavors of nuts and raisins. This...
|
"saffron" Raisin Bread
Saffron Raisin Bread Recipe:
History and Fun Facts:
Saffron has been used in bread baking for centuries, adding a unique and distinct fla...
|
Raised Rolls
History and Fun Facts about Raised Rolls:
Raised rolls, also known as yeast rolls, have been a staple in households for centuries. This b...
|
"grandmother's" Fine Raised Biscuits
Grandmother's Fine Raised Biscuits Recipe
History:
Grandmother's Fine Raised Biscuits have been a treasured family recipe for generations...
|
Stirred Bread
Stirred Bread Recipe:
Ingredients:
- 3 cups of lukewarm water
- 1 cake of Fleischman's yeast
- 8-1/2 cups of flour
- 1 tablespoonful of ...
|
Potato Biscuits
Potato Biscuits Recipe:
Potato biscuits are a delicious and unique twist on traditional biscuits. They have a light and fluffy texture wi...
|
Aunt Sarah's Potato Yeast
Recipe for Aunt Sarah's Potato Yeast
History and Fun Facts:
Aunt Sarah's Potato Yeast is a delightful recipe that has been passed down th...
|
Perfection Potato Cakes
Perfection Potato Cakes Recipe
History of the Recipe:
The Perfection Potato Cakes recipe has a rich history and is said to have originate...
|
Mary's Recipe For Cinnamon Buns
Mary's Recipe for Cinnamon Buns
History and Fun Facts:
Cinnamon buns have a long history and are a beloved baked good in many cultures ar...
|
"kleina Kaffe Kuchen" (little Coffee Cakes)
Recipe: Kleina Kaffe Kuchen (Little Coffee Cakes)
History:
Kleina Kaffe Kuchen, also known as Little Coffee Cakes, have a rich history an...
|
Grossmutter's Potato Cakes
Grossmutter's Potato Cakes Recipe
History and Fun Facts:
Grossmutter's Potato Cakes are a delightful recipe that has been passed down thr...
|
Aunt Sarah's "bread Dough" Cake
History of Aunt Sarah's "Bread Dough" Cake:
Aunt Sarah's "Bread Dough" Cake is a delightful dessert that has been passed down through gen...
|
Good, Cheap Dutch Cakes
History of Dutch Cakes:
Dutch cakes, also known as Dutch pastries or Dutch pastries, have a rich history dating back centuries. These del...
|
Recipe For "light Cakes" (given Mary By A Farmer's Wife)
Recipe for "Light Cakes"
History:
The recipe for "Light Cakes" was passed down from a farmer's wife named Mary. It is a traditional recip...
|
Butter "schimmel"
Butter "Schimmel" Recipe
History:
Butter "Schimmel" or Schmierkuchen is a traditional German pastry that originated in the early 19th cen...
|
"bucks County" Doughnuts
History of "Bucks County" Doughnuts:
"Bucks County" Doughnuts have a rich history that dates back many years. Originating in the picturesq...
|
Extra Fine "quaker Bonnet" Biscuits
History of Extra Fine "Quaker Bonnet" Biscuits:
The recipe for Extra Fine "Quaker Bonnet" Biscuits has a delightful backstory that dates ...
|
Bucks County Cinnamon "kuchen"
Bucks County Cinnamon "Kuchen" Recipe:
Cinnamon "kuchen" is a delicious treat that has its roots in the Pennsylvania German cuisine. This...
|
Moravian Sugar Cakes
Moravian Sugar Cakes Recipe
History:
Moravian Sugar Cakes have a rich history deeply rooted in the Moravian community, particularly in th...
|
Mary's Potato Cakes
Title: Mary's Potato Cakes: A Delicious and Versatile Recipe
Introduction:
Here's a delightful recipe for Mary's Potato Cakes that has be...
|
German Raisin Cake (raised With Yeast)
German Raisin Cake (Raised with Yeast)
History of the Recipe:
The German Raisin Cake is a traditional dessert that has been enjoyed in Ge...
|
"kaffee Krantz" (coffee Wreath)
Kaffee Krantz, also known as Coffee Wreath, is a delicious and classic pastry that originated in Germany. This sweet treat is perfect for ...
|
"mondel Krantz" Or Almond Cake (as Made By Frau Schmidt)
History and Fun Facts:
The recipe for Mondel Krantz, also known as Almond Cake, has a rich history and is a beloved traditional German di...
|
The Professor's Wife's Recipe For "dutch Cakes"
The Professor's Wife's Recipe For "Dutch Cakes"
History:
The origins of this delicious Dutch Cakes recipe can be traced back to the earl...
|
"farmers' Pound Cake" (as Aunt Sarah Called This)
History of Farmers' Pound Cake:
"Farmers' Pound Cake" is a beloved recipe that has been passed down through generations in many farming c...
|
German "coffee Bread"
German Coffee Bread, also known as Kaffeekuchen, is a traditional German pastry that is enjoyed with a cup of coffee or tea. This bread is...
|
"fast Nacht Kuchen" (doughnuts)
Fast Nacht Kuchen, also known as German doughnuts, have a long-standing tradition in German culture. These delightful treats are tradition...
|
"kaffee Kuchen" (coffee Cake)
History and Fun Facts:
Kaffee Kuchen, or coffee cake, is a traditional German pastry that has been enjoyed for many generations. Its orig...
|
"streusel Kuchen"
History of Streusel Kuchen:
Streusel Kuchen is a traditional German cake that has been enjoyed for generations. The word "streusel" means...
|
Muffins, Biscuits, Griddle Cakes And Waffles
Recipe: Muffins, Biscuits, Griddle Cakes, and Waffles
Introduction:
Muffins, biscuits, griddle cakes, and waffles are beloved breakfast i...
|
Sally Lunn (as Aunt Sarah Made It)
Sally Lunn, a beloved British classic, is a sweet and buttery bread-like cake that has been enjoyed for centuries. This delightful treat i...
|
Aunt Sarah's Recipe For "johnny Cake"
Aunt Sarah's Recipe for "Johnny Cake"
Introduction:
Johnny Cake, also known as cornbread, has been a beloved staple in American household...
|
Mary's Breakfast Muffins
Recipe: Mary's Breakfast Muffins
Introduction:
Mary's Breakfast Muffins are a delightful and classic breakfast treat that have been enjoy...
|
Rice Muffins
Rice muffins are a delightful variation of the classic muffin recipe. They are light, fluffy, and have a unique texture, thanks to the add...
|
Indian Pone
Indian Pone is a traditional cornbread recipe that has been passed down through generations in Indian households. This delicious and easy-...
|
"pfannkuchen" (pancakes)
Pfannkuchen, also known as German pancakes or Dutch babies, are a delicious and versatile breakfast dish that is enjoyed all over the worl...
|
"extra Fine" Baking Powder Biscuits
The recipe for "Extra Fine" Baking Powder Biscuits has been a traditional favorite for many years. Biscuits have been a staple in many cul...
|
"flannel" Cakes, Made From Sour Milk
The recipe for "Flannel Cakes, Made From Sour Milk" is a classic one that has been enjoyed for many generations. This fluffy and delicious...
|
"flannel" Cakes With Baking Powder
Flannel cakes are a classic breakfast dish that originated in the United States. They are light, fluffy pancakes that are cooked on a hot ...
|
Frau Schmidt's Recipe For Waffles
Frau Schmidt's Recipe For Waffles
History:
Waffles have a long history that dates back to ancient Greece. Originally, waffle-like cakes...
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"crumb" Corn Cakes
Crumb Corn Cakes Recipe:
History and Fun Facts:
Crumb Corn Cakes are a traditional recipe that dates back to the early settlers in Americ...
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"grandmother's" Recipe For Buttermilk Waffles
Grandmother's Recipe For Buttermilk Waffles
Introduction:
Buttermilk waffles have been a beloved breakfast staple for generations, and th...
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Bread Griddle Cakes
Bread Griddle Cakes, also known as sour milk bread cakes, are a delicious breakfast treat that have been enjoyed for generations. This rec...
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Never Fail "flannel" Cakes
History and Fun Facts:
The Never Fail "flannel" Cakes recipe has a long and interesting history. It is believed to have originated in the...
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Waffles Made From Sweet Milk And Baking Powder
Waffles have been a beloved breakfast staple for centuries, and there are numerous variations and recipes that have been developed over ti...
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"bucks County" Buckwheat Cakes
History of "Bucks County" Buckwheat Cakes:
Buckwheat has a long history in the culinary world, and it dates back to ancient times. It is ...
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Delicious Corn Cakes
History and Fun Facts:
Corn cakes have a long history and are enjoyed in many cultures around the world. The recipe we will be exploring ...
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(as Aunt Sarah Made Them.)
Aunt Sarah's Famous Waffles
Recipe History:
Waffles have been enjoyed by people for centuries, and Aunt Sarah's waffle recipe has become ...
|
"german" Egg-pancakes (not Cheap)
German Egg Pancakes, also known as "Aunt Sarah's Special Pancakes," are a classic German dish that has been enjoyed for generations. These...
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"frau Schmidt's" Griddle Cake Recipe
"frau Schmidt's" Griddle Cake Recipe
History and Fun Facts:
Griddle cakes, also known as pancakes or flapjacks, have a long history datin...
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Mary's Recipe For "corn Cake"
Corn cake is a delightful treat that has a long-standing place in American cuisine. It is a traditional recipe that has been passed down t...
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Aunt Sarah's Delicious Cream Biscuits
Aunt Sarah's Delicious Cream Biscuits Recipe
History:
Aunt Sarah's Cream Biscuits have been a family favorite for generations. This recip...
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Mary's Muffins
Recipe for Mary's Muffins:
History of the Recipe:
Mary's Muffins is a classic recipe that has been passed down through generations. It or...
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Corn Muffins (as Made By "frau Schmidt")
Corn Muffins Recipe (as Made by "frau Schmidt")
History of Corn Muffins:
Corn muffins have a rich history and have been enjoyed for centu...
|
Strawberry Shortcake (as Frau Schmidt Made It)
History of Strawberry Shortcake
Strawberry shortcake is a classic dessert that has been enjoyed for centuries. The origins of this delect...
|
Perfection Waffles
Perfection Waffles Recipe
History of the Recipe:
Waffles have been enjoyed for centuries and have a rich history that dates back to ancie...
|
Recipe For Making "baking Powder"
History of Baking Powder:
Baking powder is a staple ingredient in many baked goods. It is a leavening agent that helps dough and batter r...
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Fritters, Croquettes, Dumplings And Crullers
Recipe: Fritters, Croquettes, Dumplings, and Crullers
History and Fun Facts:
The art of frying fritters, croquettes, dumplings, and crull...
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Kartoffle Balla (potato Balls)
Kartoffel Balla Recipe: Crispy Potato Balls
Introduction:
Kartoffel Balla, or potato balls, are a delicious and versatile dish that origi...
|
"boova Shenkel"
Boova Shenkel Recipe:
History:
Boova Shenkel is a traditional Pennsylvania German dish that has been passed down through generations. It ...
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Rice Balls With Cheese
Rice Balls With Cheese Recipe:
History: Rice balls, also known as arancini, have a rich history in Italian cuisine. They originated in Si...
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"kartoffle Klose"
"Kartoffel Klose," also known as potato dumplings, is a traditional German dish that has been enjoyed for centuries. It originated in the ...
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Rice Croquettes (and Lemon Sauce)
Rice Croquettes Recipe (with Lemon Sauce)
History of Rice Croquettes:
Rice croquettes are a popular dish that originated in France. The w...
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Corn Oysters
Corn Oysters Recipe
Introduction:
Corn Oysters are a delicious and unique dish that originated in America. They were popularized in the l...
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Banana Fritters
Recipe: Banana Fritters
History:
Banana fritters have been enjoyed by people around the world for many years. This delightful dessert ori...
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Parsnip Fritters
Parsnip fritters are a delicious and versatile dish that is enjoyed by many. This recipe combines the natural sweetness of parsnips with a...
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Aunt Sarah's "schnitz And Knopf"
Recipe: Aunt Sarah's "Schnitz and Knopf"
History of the Recipe:
"Schnitz and Knopf" is an old-fashioned Pennsylvania German favorite tha...
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A Very Old Recipe For Dumplings, Or "knopf"
A Very Old Recipe For Dumplings, Or "Knopf"
History of the Recipe:
The recipe for dumplings, or "knopf" as it was called in the past, has...
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"kartoffle Kuklein" (potato Fritters Or Boofers)
History of Kartoffel Kuklein (Potato Fritters or Boofers):
Kartoffel Kuklein, also known as Potato Fritters or Boofers, is a traditional ...
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Rosettes, Wafers And Rosenkuchen (as Made By Frau Schmidt)
Rosettes, Wafers, and Rosenkuchen, as made by Frau Schmidt, are delicate, crispy treats that have been enjoyed for generations. These swee...
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"bairische Dampfnudeln"
"Bairische Dampfnudeln"
History and Fun Facts:
Bairische Dampfnudeln, also known as Bavarian steamed dumplings, are a traditional dish fr...
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"heller Bluther Kuklein"
The recipe for "Heller Bluther Kuklein" is a traditional dish that is believed to have originated in Germany. It is a delightful treat mad...
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Apyl Kuklein (apple Fritters)
History and Fun Facts about Apyl Kuklein (Apple Fritters):
Apyl Kuklein, also known as apple fritters, is a popular dessert that has been...
|
Dumplings Made From "bread Sponge"
History of Bread Sponge Dumplings:
Bread sponge dumplings, also known as raised dumplings, have a long history of being enjoyed as a deli...
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"leber Klose" Or Liver Dumplings
Leber Klose, also known as Liver Dumplings, is a traditional German recipe that has been enjoyed for many years. The dish consists of deli...
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Frau Schmidt's "old Recipe For Schnitz And Knopf"
Recipe for Frau Schmidt's "Old Recipe For Schnitz And Knopf"
Introduction:
Frau Schmidt's "Old Recipe For Schnitz And Knopf" is a traditi...
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"brod Knodel," Or Bread Dumplings
History of Brod Knodel (Bread Dumplings):
Brod Knodel, also known as Bread Dumplings, is a traditional dish that originated in Central Eu...
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"german" Pot Pie
The history of "German" Pot Pie can be traced back to the German immigrants who settled in Pennsylvania during the 18th and 19th centuries...
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"zwetchen Dampfnudeln" (prune Dumplings)
History of Zwetchen Dampfnudeln:
Zwetchen Dampfnudeln, also known as Prune Dumplings, is a traditional German dish that originated in the...
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Green Corn Fritters
Green Corn Fritters Recipe
History:
Corn has been a staple food in many cultures across the world for centuries. Native Americans have be...
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"mouldasha" (parsley Pies)
History of Mouldasha (Parsley Pies):
Mouldasha, also known as parsley pies, is a delightful dish with a unique history. This recipe has b...
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Inexpensive Drop Crullers
Inexpensive Drop Crullers Recipe:
History:
Crullers, also known as twisted pastries, have been a popular treat for centuries. This partic...
|
Batter Baked With Gravy
Batter Baked With Gravy Recipe
History and Fun Facts:
The recipe for Batter Baked With Gravy has a rich history, passed down from the Pro...
|
"german" Sour Cream Crullers
History of German Sour Cream Crullers:
Sour Cream Crullers, or "Krapfen" as they are known in Germany, have a rich history that dates bac...
|
"grandmother's" Doughnuts
Grandmother's Doughnuts Recipe
History:
The origin of this traditional doughnut recipe can be traced back to our beloved grandmother. Ove...
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Fine "drop Crullers"
Recipe for Fine "Drop Crullers":
History:
Crullers have a rich history that dates back centuries. Thought to have originated in the Nethe...
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Soups And Chowders
History of Soups and Chowders:
Soups and chowders have a rich culinary history, dating back centuries to various parts of the world. As m...
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Vegetable Soup
Recipe for Vegetable Soup:
History:
Vegetable soup has been a beloved dish in many cultures around the world for centuries. It has its ro...
|
Marklose Balls
Recipe: Aunt Sarah's Marklose Balls
History:
Marklose Balls is a traditional recipe that has been passed down in Aunt Sarah's family for ...
|
Egg Balls For Soup
Egg Balls For Soup Recipe:
History and Fun Facts:
Egg balls for soup are a delightful addition to a variety of soups and broths. This re...
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"suppee Schwangen"
Suppee Schwangen is a delightful and comforting soup dish that has a fascinating history. The recipe was passed down to Mary by the Profes...
|
Cream Of Oyster Bouillon
Cream Of Oyster Bouillon Recipe:
Cream of Oyster Bouillon is a classic recipe that has a rich history and is well-loved for its comfortin...
|
German Noodle Soup
German Noodle Soup
History:
German Noodle Soup, also known as "Suppenudeln" in German, is a comforting and hearty dish that has been enjo...
|
Cream Of Celery
Cream of Celery is a classic soup that has been enjoyed for many years. It is a delicious and creamy soup made from the humble celery. Thr...
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Oyster Stew
Oyster stew is a classic dish that has been enjoyed for centuries. It is believed to have originated in the United States, particularly in...
|
Clam Broth
Clam Broth: A Classic Delicacy from the Sea
Throughout history, clams have been revered for their rich and unique flavor. They have been ...
|
Turkey Soup
The history of turkey soup dates back to ancient times when it was common for people to make use of every part of the animal they cooked. ...
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Cream Of Pea Soup
Cream of Pea Soup is a delightful and comforting dish that has been enjoyed for generations. This soup, made from tender green peas, is no...
|
Tomato Soup
Tomato soup is a comforting and delicious dish that has been loved and enjoyed by people all over the world for many years. Its rich and t...
|
Frau Schmidts Clam Soup
Recipe for Frau Schmidt's Clam Soup:
Clam soup is a classic dish that has been enjoyed for centuries, and Frau Schmidt's Clam Soup is no ...
|
Clam Chowder
Clam Chowder Recipe
History:
Clam chowder is a classic dish that has been enjoyed for centuries, particularly in coastal regions. Its exa...
|
Brown Potato Chowder
Brown Potato Chowder Recipe
History:
The recipe for Brown Potato Chowder originates from traditional American cuisine. It has been passed...
|
Bean Chowder
Bean chowder is a hearty and delicious soup that has been enjoyed for generations. This dish originated as a simple and economical way to ...
|
Bouillon
Bouillon is a classic and nourishing soup that has been enjoyed by people for centuries. Its history can be traced back to the Middle Ages...
|
Farmer's Rice
History of Farmer's Rice:
Farmer's Rice is a classic recipe that has been passed down through generations in farming communities. It orig...
|
Philadelphia "pepper Pot"
History of the Philadelphia "Pepper Pot" Recipe:
The Philadelphia "Pepper Pot" is a renowned dish that originated in the Quaker City. It g...
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German Vegetable Soup
German Vegetable Soup, also known as Gemüsesuppe in German, is a hearty and comforting dish that has been enjoyed for centuries in German...
|
A Cheap Rice And Tomato Soup
History of the Recipe:
Rice and tomato soup is a simple yet flavorful dish that has been enjoyed by many cultures throughout history. The ...
|
Fish, Clams And Oyster (boned Shad)
Recipe: Fish, Clams, and Oyster (Boned Shad)
History and Fun Facts:
The art of boning a shad may seem daunting to young cooks today, but ...
|
Croquettes Of Cold, Cooked Fish
Croquettes Of Cold, Cooked Fish Recipe
History:
Croquettes have been enjoyed for centuries across various cultures. The concept of using ...
|
Shad Roe
Shad Roe Recipe
Introduction:
Shad roe is a delicacy derived from the eggs or roe of the shad fish. It is highly regarded for its rich, d...
|
Scalloped Oysters
Scalloped oysters is a classic dish that combines the briny and delicate flavors of oysters with a rich and flavorful breadcrumb topping. ...
|
Deviled Oysters
Deviled Oysters Recipe:
History of Deviled Oysters:
Deviled oysters have a long history in culinary traditions, dating back to the 17th c...
|
Planked Shad
Planked Shad Recipe:
History:
Planked shad is a traditional dish that dates back centuries. It originated in Native American cuisine, whe...
|
Broiled Mackerel
Broiled Mackerel Recipe
Introduction:
Mackerel is a popular fish known for its rich flavor and abundance of omega-3 fatty acids. The rec...
|
Codfish Balls
Codfish balls, also known as salt cod fritters, are a delicious and popular dish that originated from the coastal regions of Portugal. Thi...
|
Fried Oysters
Fried oysters are a classic seafood dish that has been enjoyed for centuries. The crispy exterior and tender, juicy interior of the oyster...
|
Panned Oysters
Panned Oysters Recipe:
History and Fun Facts:
Panned oysters have a long history and are believed to have originated in coastal areas whe...
|
Oysters Steamed In The Shell
The practice of steaming oysters in their shells has been a popular cooking method for many years. It is believed to have originated in Eu...
|
A Recipe Given Mary For "oyster Cocktail"
Recipe: Oyster Cocktail
Introduction:
Oyster cocktails have been a popular appetizer for centuries, and they continue to be a favorite am...
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Oyster Croquettes
The history of Oyster Croquettes can be traced back to the 19th century when croquettes became a popular dish in European cuisine. Croquet...
|
Frau Schmidts Way Of Serving "oyster Cocktails"
Frau Schmidt's Way of Serving "Oyster Cocktails"
Recipe History:
Oyster cocktails have been enjoyed for many years as a popular appetizer...
|
Salmon Loaf
Salmon Loaf is a classic dish that has been enjoyed by many for decades. It is a versatile and budget-friendly recipe that is perfect for ...
|
Creamed Salmon
Creamed Salmon Recipe
History:
Creamed salmon is a classic dish that has been enjoyed for many years. It originated as a way to turn left...
|
Oyster Canapes
Oyster Canapes Recipe: A Delicious Delicacy with a Rich History
Oyster canapes have long been enjoyed as classy appetizers at cocktail pa...
|
Meat
History of the Recipe:
The art of cooking meat has been practiced for thousands of years, and it has evolved significantly over time. Fr...
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"sauergebratens" Or German Pot Roast
History of Sauerkraut:
Sauerkraut is a traditional German dish that has been enjoyed for centuries. It is made by fermenting finely shred...
|
Hungarian Goulash
Hungarian Goulash Recipe
History:
Hungarian Goulash, or "gulyás" in Hungarian, is a traditional dish that originated in Hungary. It is k...
|
Broiled Steak
Broiled Steak Recipe:
History:
The broiled steak has been a popular dish for centuries and is still enjoyed by meat lovers around the wor...
|
Stewed Shin Of Beef
Stewed Shin of Beef Recipe
The stewed shin of beef is a classic dish that has been enjoyed by many for its rich and hearty flavors. This ...
|
Hamburg Steak
History and Fun Facts:
Hamburg steak, also known as hamburger steak, is believed to have originated in Europe in the early 19th century. ...
|
Stew.
Stew Recipe - Comfort Food at its Best
Stew has been a beloved and hearty dish for centuries, satisfying the hunger and warming the heart...
|
Dumplings.
Dumplings have been a beloved staple in many cuisines around the world for centuries. Their origins can be traced back to the Eastern Han ...
|
Extending The Meat Flavor
Introduction:
Meat is a popular ingredient enjoyed by many families around the world. However, it can be quite expensive to incorporate i...
|
Preparing A Pot Roast
Pot Roast Recipe:
Preparation Time: 30 minutes
Cooking Time: 4 hours
Serves: 6-8 people
History of Pot Roast:
Pot roast is a classic Amer...
|
Stuffed Breast Of Veal
Stuffed breast of veal is a classic dish that has been enjoyed by many cultures throughout history. It is a recipe that has stood the test...
|
"gedampftes Rinderbrust"
Gedampftes Rinderbrust, also known as Steamed Breast of Beef, is a classic German dish that is beloved for its tender and flavorful meat. ...
|
"paprikash"
Paprikash, also known as "Paprikás" in Hungarian, is a traditional Hungarian dish that has gained popularity worldwide. This flavorful st...
|
Beef Stew
Beef Stew Recipe:
There is something comforting and satisfying about a warm bowl of beef stew on a chilly day. This classic dish has been...
|
Savory Beef Roll
History of Savory Beef Roll:
The Savory Beef Roll is a classic dish that has been enjoyed by families for generations. This recipe origin...
|
Veal Cutlets
Veal Cutlets Recipe
History and Fun Facts:
Veal cutlets have a long-standing history in European cuisine, particularly in countries lik...
|
Meat "snitzel"
History of Meat "snitzel":
Meat "snitzel" is a traditional dish originating from Europe, particularly Austria. It is a beloved classic an...
|
Sirloin Steaks
History of Sirloin Steaks:
Sirloin steak, also known simply as sirloin, is a popular cut of beef known for its tenderness and rich flavor...
|
Meat Balls
Meatballs are a classic dish that has been enjoyed by many cultures throughout history. The origins of meatballs can be traced back to anc...
|
Veal Loaf
Veal Loaf Recipe:
Veal loaf is a delicious and hearty dish that dates back to the early 20th century. It originated in Europe and quickly...
|
Sweetbreads (breaded)
Recipe for Breaded Sweetbreads:
Sweetbreads have been a delicacy in various culinary traditions around the world for centuries. Derived f...
|
Fried Liver And Bacon
Fried Liver and Bacon Recipe:
History:
Fried Liver and Bacon is a classic dish that has been enjoyed for many generations. Liver has been...
|
Beefsteak Served With Peas
Beefsteak with peas is a classic and hearty dish that has been enjoyed for centuries. The combination of a juicy sirloin steak with tender...
|
Creamed "dried Beef"
Creamed "dried Beef" is a classic dish that has been enjoyed by many for decades. It is a simple and economical way to use up small pieces...
|
Creamed Sweetbreads
Creamed Sweetbreads Recipe
Creamed sweetbreads are a classic dish that offers a delicious combination of tender sweetbreads and rich crea...
|
Meat Croquettes
History:
The history of croquettes dates back to the late 19th century and can be traced to French cuisine. The word "croquette" comes fr...
|
Stewed Rabbit
Stewed Rabbit Recipe:
History and Fun Facts:
Stewed rabbit is a traditional dish that has been enjoyed in various cultures around the wor...
|
Roast Lamb
Roast Lamb Recipe:
History of the Recipe:
Roast lamb is a classic dish that has been enjoyed for centuries. Lamb has been a popular meat ...
|
"gefullte Rinderbrust," Or Stuffed Breast Of Beef
History of Gefullte Rinderbrust (Stuffed Breast of Beef):
Gefullte Rinderbrust, also known as Stuffed Breast of Beef, is a traditional Ge...
|
Fried Peppers With Pork Chops
Fried Peppers with Pork Chops Recipe
Introduction:
Fried Peppers with Pork Chops is a delicious and flavorful dish that combines the tend...
|
Boiled Ham
The history of boiled ham dates back centuries, and it has remained a popular dish to this day. Boiling ham is a method that has likely be...
|
Sliced Ham
Sliced Ham Recipe
Introduction:
Ham has been a beloved meat for centuries, making its mark on our culinary history in various dishes arou...
|
Roast Pork
Roast Pork Recipe
History:
Roast pork is a traditional dish dating back centuries and is enjoyed in many cultures around the world. In We...
|
Pork Chops
The recipe for pork chops has been enjoyed by people around the world for generations. This dish has become a staple in many households an...
|
Home-made Sausage
Introduction:
Sausages have a long and rich history spanning thousands of years, and they are enjoyed by people all over the world. The a...
|
Aunt Sarah's Method Of Keeping Sausage
Aunt Sarah's Method of Keeping Sausage
History and Fun Facts:
Aunt Sarah's Method of Keeping Sausage is a traditional recipe that has bee...
|
Souse
Souse Recipe
History:
Souse is a traditional dish that has been enjoyed for many generations. It originated from European culinary tradit...
|
Utilizing Cold Meat "left-overs"
Recipe: Utilizing Cold Meat Leftovers - Aunt Sarah's Salmagundi
History:
Salmagundi is a traditional dish that originated in the 17th cen...
|
Fowl--roast Chicken Or Turkey
Roast Chicken or Turkey Recipe
History:
Roast chicken or turkey is a classic dish that has been enjoyed for centuries. It is believed to ...
|
Bread Filling As Aunt Sarah Prepared It
Bread Filling As Aunt Sarah Prepared It
Recipe History:
The Bread Filling As Aunt Sarah Prepared It is a classic recipe that has been pas...
|
Fried Chicken With Cream Gravy
Fried Chicken With Cream Gravy Recipe
History and Fun Facts:
Fried chicken is a classic dish that has been enjoyed by people for many gen...
|
Stewed Or Steamed Chicken
Stewed or Steamed Chicken Recipe
History:
Stewed or steamed chicken is a classic dish that has been enjoyed by people for centuries. The ...
|
Vegetables--white Potatoes
History of White Potatoes Recipe:
Potatoes have been cultivated and consumed for thousands of years, with evidence of their use dating ba...
|
Baked Potatoes
Baked Potatoes Recipe:
Baked potatoes have been a beloved dish for generations, enjoyed for their simplicity and versatility. They have r...
|
Various Ways Of Using Small Potatoes
Various Ways Of Using Small Potatoes
History:
Small potatoes have been a staple in many households for centuries. They are not only delic...
|
Scalloped Potatoes
Scalloped potatoes, also known as potato gratin, is a classic dish that has been enjoyed for generations. It originated in Europe and has ...
|
Candied Sweet Potatoes
Candied Sweet Potatoes Recipe
Introduction:
Candied Sweet Potatoes are a classic and beloved dish that is often enjoyed during holidays a...
|
Sweet Potato Croquettes
History of Sweet Potato Croquettes:
Croquettes are a popular dish that originated in France during the 19th century. The word "croquette"...
|
Potato Chips
Potato chips are a beloved snack all around the world. These crispy, flavorful treats have a long and fascinating history. It is believed ...
|
Fried Eggplant
Fried eggplant is a delectable dish that is loved by many around the world. This versatile vegetable can be cooked in various ways, but fr...
|
Baked "stuffed Peppers"
Baked stuffed peppers are a delicious and versatile dish that can be enjoyed as a main course or as a side dish. This recipe dates back to...
|
Chili (as Prepared In New Mexico)
Chili, as prepared in New Mexico, is a beloved recipe that has a rich history. The flavors of New Mexican chili reflect the fusion of Span...
|
Baked Cabbage
Baked cabbage is a delightful and comforting dish that transforms ordinary cabbage into a flavorful and savory masterpiece. Although it ma...
|
Crimson Creamed Beets
History of Crimson Creamed Beets:
Crimson Creamed Beets is a classic dish that has been enjoyed by many for years. The recipe originated ...
|
Buttered Beets
Buttered Beets Recipe:
History:
Beets have been enjoyed for centuries and have a rich history in various culinary traditions. Originally...
|
Pickled Mangelwurzel
Pickled Mangelwurzel Recipe:
Introduction:
Pickled mangelwurzel is a classic dish that has been enjoyed for generations. This vegetable, ...
|
German Steamed Cabbage
German Steamed Cabbage, also known as "Gedämpfter Kohl" in German, is a traditional dish that has been enjoyed in Germany for centuries. ...
|
Bean "snitzel"
Bean "Schnitzel" Recipe
History of Bean "Schnitzel":
The traditional "Schnitzel" is a classic Austrian dish made with meat, typically vea...
|
Boiled Spinach
Boiled Spinach Recipe
Spinach is a versatile leafy green vegetable that is packed with nutrients and has been enjoyed as part of our diet...
|
Fried Onions And Potatoes
Recipe: Fried Onions and Potatoes
History and Fun Facts:
Fried onions and potatoes is a classic dish that has been enjoyed by many cultur...
|
Steamed Asparagus (fine)
Recipe: Steamed Asparagus (Fine)
History and Fun Facts:
Asparagus has been enjoyed as a culinary delicacy for centuries. The Greeks and R...
|
"pasture" Mushrooms
History of the Recipe:
The dish of "pasture" mushrooms was introduced to the Landis family by Frau Schmidt, a knowledgeable professor who...
|
Steamed Mushrooms.
The recipe for Steamed Mushrooms is a classic dish that has been enjoyed by many for centuries. Mushrooms have long been appreciated for t...
|
Stewed Tomatoes
History of Stewed Tomatoes:
Stewed tomatoes have been a popular dish for centuries, with its origins believed to date back to colonial ti...
|
Sweet Corn
Recipe - Sweet Corn on the Cob
Introduction:
Sweet corn on the cob is a delicious and nostalgic summer treat that is loved by people of a...
|
Fried Tomatoes With Cream Sauce
Fried Tomatoes With Cream Sauce Recipe
History:
Fried tomatoes with cream sauce is a classic dish that has been enjoyed for generations. ...
|
Baked "stuffed Tomatoes"
Baked Stuffed Tomatoes Recipe
History:
The recipe for baked stuffed tomatoes has been enjoyed for many years, with variations appearing i...
|
Canned Tomatoes--fried
Fried Tomatoes: A Delicious Substitute for Fresh Tomatoes
Introduction:
Canned tomatoes have been a culinary staple for centuries, offeri...
|
"bucks County" Baked Beans
The history of "Bucks County" Baked Beans:
Baked beans have been a staple in American cuisine for centuries, and various regions have thei...
|
Cooked Hominy
Hominy, a staple food in many cultures around the world, has a long and fascinating history. The term "hominy" refers to dried maize (corn...
|
Grated "parsnip Cakes"
Grated Parsnip Cakes Recipe
History:
Parsnips have been cultivated for centuries and have a long history in European cuisine. They were p...
|
To Make "sauer Kraut"
Sauerkraut, meaning "sour cabbage" in German, is a traditional dish that has been enjoyed for centuries. It is believed to have originated...
|
Dumplings To Serve With Sauer Kraut
Dumplings are a versatile and delicious addition to many meals, and one popular way to enjoy them is with sauerkraut. This recipe combines...
|
Parsley Dried To Preserve Its Green Color
Recipe for Parsley Dried To Preserve Its Green Color:
History and Fun Facts:
Parsley has been used in culinary practices for centuries. I...
|
Time Required To Cook Vegetables
Recipe for Time Required to Cook Vegetables:
Introduction:
The art of cooking vegetables to perfection requires proper timing. Each veget...
|
Common "cream Sauce"
Cream sauce, also known as white sauce or béchamel sauce, is a versatile and creamy sauce that can elevate a variety of dishes. It is mad...
|
Preparation Of Savory Gravies
History and Fun Facts about Savory Gravies:
Savory gravies have been a staple in cooking for centuries, adding flavor, depth, and richnes...
|
Butter, Cheese And Suet--a Substitute For Butter
Recipe for Butter, Cheese And Suet--a Substitute For Butter:
Introduction:
This recipe for Butter, Cheese, and Suet - a substitute for bu...
|
Butter--as It Was Made At The Farm, By "aunt Sarah"
Butter--as It Was Made At The Farm, By "Aunt Sarah"
Butter is a staple ingredient that has been enjoyed by people around the world for ce...
|
"smier-kase" Or Cottage Cheese
History and Fun Facts about Smier-Kase (Cottage Cheese)
Smier-Kase, also known as cottage cheese, is a popular cheese that has been enjoy...
|
Uses Of "sweet Drippings" And Suet
Recipe: Uses of "Sweet Drippings" and Suet
History:
Using sweet drippings and suet in cooking has a long and rich history. In the past, l...
|
Eggs--"eierkuchen" Or Omelette
Eggs have been a staple food in human diets for centuries, and they have been prepared in various ways across different cultures. One popu...
|
Hard Boiled Eggs
Hard boiled eggs are a versatile and nutritious food that can be enjoyed in a variety of ways. They make a great addition to salads, sandw...
|
Soft Boiled Eggs
Soft Boiled Eggs Recipe:
History:
Soft-boiled eggs have been enjoyed for centuries and are a classic comfort food loved by people all ove...
|
An Egg And Tomato Omelette
The Egg and Tomato Omelette is a classic dish that has been enjoyed by many for breakfast or brunch. This recipe combines the simplicity o...
|
Mushroom Omelette
Recipe: Mushroom Omelette
Introduction:
Mushroom omelette is a delicious and versatile dish that combines the richness of eggs with the e...
|
A Clam Omelette
History of Clam Omelette:
The clam omelette, also known as a clammy, can be traced back to the coastal regions of the United States, wher...
|
Deviled Eggs
Deviled eggs, also known as stuffed eggs or Russian eggs, have been enjoyed as a popular appetizer for many years. This classic dish is be...
|
Eggs In Cream Sauce
Eggs in Cream Sauce Recipe:
History:
The recipe for Eggs in Cream Sauce dates back to the early 20th century. It was a popular dish durin...
|
Aunt Sarah's Method Of Preserving Eggs With Liquid Water Glass
Aunt Sarah's Method Of Preserving Eggs With Liquid Water Glass
History and Fun Facts:
For many years, Aunt Sarah has been using a traditi...
|
To Test Fresh Eggs.
Recipe: How to Test Fresh Eggs
History:
The technique of testing egg freshness has been used for many generations as a reliable method to...
|
Salads--aunt Sarah's Salad Dressing
Recipe: Aunt Sarah's Salad Dressing
Introduction:
Aunt Sarah's Salad Dressing is a classic recipe that has been passed down through gener...
|
"dutch" Cucumber Salad
Cucumber salad is a refreshing dish that can be enjoyed as a side or a light meal on its own. It is a popular summer recipe that originate...
|
Carrot Salad
Carrot salad is a simple and refreshing dish that is packed with flavor and nutrients. This recipe has been a favorite in Aunt Sarah's hom...
|
"an Old Recipe" For Chicken Salad
Old Recipe for Chicken Salad:
History:
Chicken salad is a classic dish that has been enjoyed for generations. It is believed to have orig...
|
German Potato Salad
German Potato Salad is a classic dish that has been enjoyed for generations. With its rich flavors and hearty ingredients, it has become a...
|
German Turnip Salad
German Turnip Salad, also known as Rübensalat in German, is a traditional dish that has been enjoyed for generations in Germany. Root veg...
|
German Salad Dressing
German Salad Dressing Recipe
History and Fun Facts:
German salad dressings have a rich history and are often associated with the use of f...
|
Mary's Potato Salad
Recipe for Mary's Potato Salad:
History of the Recipe:
Potato salad is a classic dish that has been enjoyed by people around the world fo...
|
Mary's Salad Dressing
Introduction:
Mary's Salad Dressing is a delightful and versatile recipe that has stood the test of time. This classic dressing has been e...
|
"fruit" Salad Dressing
Introduction:
Fruit salad is a refreshing and nutritious dish enjoyed by people all around the world. While the focus is often on the col...
|
Grape Fruit Salad
Grape Fruit Salad Recipe
History:
The Grape Fruit Salad has been a popular fruit dish enjoyed by many for decades. It is believed to have...
|
A Good, Inexpensive Salad Dressing
History of the Recipe:
The recipe for this good and inexpensive salad dressing dates back to a time when resources were scarce, and peopl...
|
Imitation Lobster Salad
Imitation Lobster Salad is a classic dish that brings together the fresh flavors of seafood with a delightful blend of vegetables and a ta...
|
"german" Horseradish Sauce
German Horseradish Sauce, also known as Meerrettichsauce in German, is a classic condiment that beautifully complements various dishes, es...
|
Mayonnaise Dressing In Which Olive Oil Is Used
Mayonnaise dressing is a versatile and delicious addition to any salad or sandwich. It is a creamy and tangy dressing that adds flavor and...
|
Mustard Dressing To Serve With Sliced Tomatoes
Mustard Dressing To Serve With Sliced Tomatoes is a classic recipe that adds a tangy and creamy flavor to fresh tomatoes. It is a versatil...
|
Chicken Salad
Chicken Salad Recipe
History:
Chicken salad is a popular dish that has been enjoyed for generations. Its origins can be traced back to th...
|
Pepper Hash
Pepper Hash Recipe
Introduction:
Pepper Hash is a delightful and versatile condiment that perfectly complements various dishes. It is a t...
|
German Bean Salad
German Bean Salad Recipe:
History:
German Bean Salad, also known as "Bohnensalat," is a traditional dish in German cuisine. It has been e...
|
Meat Salads
Recipe: Meat Salads
History:
Meat salads have been enjoyed for centuries, with variations found in different cultures around the world. T...
|
Beverages--coffee
Coffee has become one of the most popular beverages enjoyed by people all over the world. Its rich aroma and deep flavors have made it a s...
|
Cocoa
History and Fun Facts of Cocoa:
Cocoa, also known as hot chocolate, has a rich history dating back to ancient civilizations. The Mayans a...
|
Chocolate
The history of chocolate dates back thousands of years, originating from the ancient civilizations of Central and South America. The Mayan...
|
Boiled Water
History of Boiled Water:
Boiling water is a practice that has been employed by humans for centuries to ensure safe drinking water. The pr...
|
Tea
Tea has been enjoyed for centuries and is one of the most popular beverages in the world. It is believed to have originated in China, dati...
|
Iced Tea
Iced tea is a classic and refreshing beverage that is enjoyed by many people all over the world. This cold beverage is perfect for hot sum...
|
Puddings
Puddings have a long history in various cultures around the world, with different regions having their own unique recipes and techniques. ...
|
Rice Pudding
Rice Pudding Recipe:
Rice pudding is a classic and comforting dessert that has been enjoyed for centuries. Its simplicity and affordabili...
|
Frau Schmidt's Apple Dumplings
Recipe: Frau Schmidt's Apple Dumplings
History of the Recipe:
Frau Schmidt's Apple Dumplings is a classic recipe that has been passed dow...
|
Caramel Custard (as Mary Prepared It)
Caramel Custard, also known as crème caramel, is a classic dessert that originated in France. It is a rich and creamy custard dessert wit...
|
Aunt Sarah's Bread Pudding
Aunt Sarah's Bread Pudding Recipe
History:
Bread pudding is a classic comfort food that has been enjoyed by many cultures throughout hist...
|
Steamed Bread Pudding
Steamed Bread Pudding is a classic dessert that has been enjoyed for centuries. This delicious and comforting dish has its roots in tradit...
|
An Economical Bread And Apple Pudding
Recipe: Economical Bread and Apple Pudding
Introduction:
Bread and apple pudding is a classic dessert that has a long history of being a...
|
Cup Custards
Cup custards, also known as baked custards, are a classic dessert that have been enjoyed for centuries. The history of custards can be tra...
|
Frau Schmidt's Graham Pudding
Recipe for Frau Schmidt's Graham Pudding
History and Fun Facts:
Frau Schmidt's Graham Pudding is a delightful dessert recipe that has bee...
|
Sponge Bread Pudding
Recipe: Sponge Bread Pudding
History of Sponge Bread Pudding:
Bread pudding is a classic dessert that has been enjoyed for centuries. Its...
|
Sauce.
Sauce is a versatile and delectable addition to any dish, adding a burst of flavor and moisture to elevate the overall eating experience. ...
|
Aunt Sarah's Cottage Pudding
Aunt Sarah's Cottage Pudding is a classic recipe that has been passed down through generations in our family. This delightful treat is a p...
|
Sauce 2
History of Sauce 2:
Sauce 2 is a classic sauce that has been enjoyed for generations. Its origins can be traced back to the early 19th ce...
|
Apple "strudel"
Apple Strudel is a classic dessert that originated in Austria and is now enjoyed all over the world. It is a pastry filled with spiced app...
|
"lemon Meringue" Pudding
History of Lemon Meringue Pudding:
Lemon meringue pudding is a classic dessert that has been enjoyed by many for generations. Its origins...
|
Suet Pudding
Recipe: Suet Pudding
History and Fun Facts
Suet pudding is a classic British dessert that has been enjoyed for centuries. It is believed ...
|
Sauce For Suet Pudding.
Sauce for suet pudding is a delightful accompaniment to the traditional British dessert known as suet pudding. This rich and velvety sauce...
|
Steamed Fruit Pudding
Steamed Fruit Pudding is a delightful and traditional dessert that has been enjoyed for generations. This rich and flavorful pudding is ma...
|
Sauce For Pudding.
Sauce for pudding has been a beloved accompaniment to various desserts for centuries. Its rich and creamy texture, coupled with its indulg...
|
Cornmeal Pudding
Cornmeal pudding is a classic dessert that has been enjoyed for generations. This simple yet delicious recipe is a perfect way to end a me...
|
Huckleberry Pudding
History of Huckleberry Pudding:
Huckleberry pudding is a delicious and versatile dessert that originated in the United States. It has its...
|
Tapioca Custard
Tapioca custard is a delightful and creamy dessert that combines the unique texture of pearl tapioca with the richness of sweet milk and e...
|
Delicious Baked Peach Pudding
The history of baked peach pudding can be traced back to the early 19th century in America. This delicious dessert has its roots in tradit...
|
Caramel Custard
History of Caramel Custard:
Caramel Custard, also known as Creme Caramel or Flan, is a classic dessert that has been enjoyed for centurie...
|
"aunt Sarah's" Rhubarb Pudding
Aunt Sarah's Rhubarb Pudding has been a beloved family recipe for generations. This delightful dessert showcases the tangy and refreshing ...
|
Vanilla Sauce For Rhubarb Pudding.
Vanilla Sauce for Rhubarb Pudding:
History and Fun Facts:
Vanilla sauce is a classic accompaniment to various desserts, and it has been e...
|
Rice Custard
Rice custard is a delightful and timeless dessert that has been enjoyed by countless people for many generations. This creamy and sweet tr...
|
Mary's Cup Pudding (from Stale Bread)
Mary's Cup Pudding, made from stale bread, is a delightful and simple dessert that has been enjoyed for generations. This recipe is a clev...
|
Sauce For Pudding.
Sauce for pudding is a classic dessert sauce that has been enjoyed for generations. This versatile sauce can be paired with a variety of p...
|
"buckwheat Minute" Pudding
Buckwheat pudding, also known as "buckwheat Minute" pudding, is a delicious and simple dessert that is popular in Bucks County. This heart...
|
Peach Tapioca
History of Peach Tapioca:
Tapioca pudding, a classic dessert made with tapioca pearls, has been enjoyed for centuries in various cultures ...
|
Aunt Sarah's Plain Boiled Pudding
Aunt Sarah's Plain Boiled Pudding is a delightful recipe that has been passed down through generations in our family. It is a simple and e...
|
Pudding Sauce.
Pudding sauce is a delicious accompaniment to many desserts, providing a creamy and sweet burst of flavor. This classic sauce has been enj...
|
Apple Tapioca
Apple Tapioca is a delightful and comforting dessert that combines the sweetness of apples with the chewiness of tapioca. This recipe has ...
|
Steamed Walnut Pudding
Steamed Walnut Pudding Recipe:
History of Steamed Walnut Pudding:
Steamed pudding has been enjoyed for centuries and is a traditional Bri...
|
"cornmeal Sponge" Pudding
Cornmeal Sponge Pudding
Recipe:
History:
Cornmeal Sponge Pudding is a classic American dessert that dates back to the colonial era. It or...
|
Mary's Corn Starch Pudding
Recipe: Mary's Corn Starch Pudding
Introduction:
Mary's Corn Starch Pudding is a classic dessert that has been enjoyed for generations. T...
|
Apple Johnny Cake (served As A Pudding)
Apple Johnny Cake, also known as Apple Johnny Cake Pudding, is a delightful and wholesome dessert that has been enjoyed by many for genera...
|
A Good And Cheap "tapioca Pudding"
Tapioca pudding, a creamy and comforting dessert, has been enjoyed for centuries across different cultures. Originating from South America...
|
"gotterspeise"
"Gotterspeise" Recipe
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Introduction:
Gotterspeise, often cal...
|
Spanish Cream
Spanish Cream is a delectable and creamy dessert that hails from Spain, known for its rich culinary heritage. Dating back centuries, this ...
|
Graham Pudding
Graham pudding, also known as Graham bread pudding, is a classic dessert that has been enjoyed for many centuries. Named after the Reveren...
|
"pennsylvania" Plum Pudding (for Thanksgiving Day)
Recipe: Pennsylvania Plum Pudding for Thanksgiving Day
History and Fun Facts:
Pennsylvania Plum Pudding is a traditional dessert that has...
|
Sauce For Pudding.
Sauce for Pudding Recipe: A Sweet and Tangy Delight
History of the Recipe:
The Sauce for Pudding is a classic recipe that has been enjoye...
|
"slice" Bread Pudding
Bread pudding is a classic comfort food that has been enjoyed for many generations. It is believed to have originated as a way to use up s...
|
Cereals--oatmeal Porridge
History of Oatmeal Porridge:
Oatmeal porridge, also known as oatmeal, has been a staple breakfast dish in many cultures for centuries. Th...
|
Cooked Rice
Rice is a versatile and widely consumed staple food that has been enjoyed for centuries by various cultures around the world. It is believ...
|
Corn Meal Mush
History and Fun Facts
Corn meal mush, also known as cornmeal porridge, is a traditional dish that has a long history in many cultures arou...
|
Macaroni
Recipe: Macaroni and Cheese
Introduction:
Macaroni is a versatile and nutritious food that has been loved and enjoyed by people for centu...
|
Baked Macaroni And Cheese
Baked Macaroni and Cheese Recipe
History and Fun Facts:
Baked macaroni and cheese is a classic comfort food that has been enjoyed for gen...
|
Cakes--cake-making
The history of cake-making can be traced back to ancient times, with evidence of cakes being baked as early as 2000 B.C. in Egypt. These e...
|
Frau Schmidt's Lemon Cake
Frau Schmidt's Lemon Cake Recipe
History and Fun Facts:
Frau Schmidt's Lemon Cake is a cherished recipe that has been passed down through...
|
Fine "krum Kuchen"
Krum Kuchen, also known as "crumb cake" in English, is a delightful dessert that originated in Germany. This classic recipe has been passe...
|
Aunt Sarah's "quick Dutch Cakes"
History of Aunt Sarah's Quick Dutch Cakes:
Aunt Sarah's "quick Dutch Cakes" are a delicious and easy-to-make treat that have been enjoyed ...
|
A Reliable Layer Cake
History of A Reliable Layer Cake:
The Reliable Layer Cake is a classic cake that has been enjoyed by generations. Its origins can be trac...
|
Boiled Icing
Boiled icing, also known as Seven-Minute Frosting, is a classic recipe that has been enjoyed for many years. It is a light and fluffy icin...
|
A Delicious "spice Layer Cake"
History of Spice Layer Cake:
The Spice Layer Cake is a timeless dessert that has been enjoyed for generations. Its origins can be traced ...
|
Icing
Icing, also known as frosting, is a delicious and sweet topping that enhances the flavor and appearance of cakes, cupcakes, cookies, and p...
|
An Inexpensive Cocoa Cake
History of the Inexpensive Cocoa Cake:
The Inexpensive Cocoa Cake is a delightful dessert that has been enjoyed for decades. This budget-...
|
Aunt Sarah's Walnut Gingerbread
Recipe for Aunt Sarah's Walnut Gingerbread:
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Introduction:
Aunt...
|
Aunt Sarah's "german Crumb Cakes" Baked In Crusts
German Crumb Cakes Baked In Crusts Recipe
History:
Aunt Sarah's "German Crumb Cakes Baked In Crusts" recipe is a classic dessert that has...
|
"sour Cream" Molasses Cake
Sour Cream Molasses Cake is a delightful treat that combines the rich flavors of molasses, sour cream, and peanuts to create a moist and f...
|
Economy Cake
History of Economy Cake:
The concept of economy cake dates back to the early 20th century when thrifty homemakers sought to create delici...
|
Ginger Cake
History of Ginger Cake:
Ginger cake is a delightful dessert that has been enjoyed for centuries. Its origins can be traced back to ancien...
|
A Very Economical German Clove Cake
A Very Economical German Clove Cake Recipe
History:
The recipe for A Very Economical German Clove Cake has an interesting history. It was...
|
Icing.
Icing, also known as frosting, is a sweet and delicious topping that adds the perfect finishing touch to any cake or baked goods. It not o...
|
Cake Icing For Various Cakes
Cake Icing For Various Cakes
History and Fun Facts:
Cake icing has been a staple in dessert recipes for centuries. The art of icing cake...
|
Mary's Recipe For "hot Milk" Sponge Cake
The history of the "Hot Milk" Sponge Cake recipe dates back to the late 19th century. It was a popular choice for homemakers during that e...
|
Cheap "molasses Ginger Bread"
Historical Background:
Gingerbread has a long history dating back to ancient times. The use of ginger in baking can be traced back to anc...
|
Aunt Sarah's Extra Fine Large Sponge Cake
Recipe: Aunt Sarah's Extra Fine Large Sponge Cake
History of the Recipe:
Aunt Sarah's Extra Fine Large Sponge Cake is a classic recipe th...
|
Angel Cake--aunt Sarah's Recipe
History of Angel Cake
Angel cake is a delicate and airy dessert that has been enjoyed by many for decades. It is believed to have origina...
|
Aunt Sarah's Good And Cheap "country Fruit Cake"
History of Aunt Sarah's Good And Cheap "Country Fruit Cake":
Aunt Sarah's Good And Cheap "Country Fruit Cake" has a long and cherished hi...
|
A "sponge Custard" Cake
The history of the sponge custard cake can be traced back to the 18th century in Europe. This delightful dessert has evolved over time, bu...
|
Custard
Custard is a classic and beloved dessert that has been enjoyed for centuries. Its smooth and velvety texture, combined with its rich and c...
|
Light Part.
Light Part is a classic recipe that has been enjoyed for many generations. Its origins can be traced back to the late 19th century when it...
|
Dark Part.
Dark Part Recipe:
History:
The Dark Part cake is a classic recipe that has been passed down through generations. This rich and indulgent ...
|
Mary's Molasses Cakes
History of Mary's Molasses Cakes:
Mary's Molasses Cakes is a classic recipe that has been passed down through generations. Born out of th...
|
Chocolate Icing For Molasses Cake.
Chocolate Icing For Molasses Cake Recipe
History:
The recipe for Chocolate Icing for Molasses Cake dates back to the early 20th century ...
|
Hickory Nut Cake
Hickory Nut Cake is a classic dessert that brings together the rich, nutty flavor of hickory nuts with a moist and tender cake. This delig...
|
"light Brown" Sugar Cake
History of Light Brown Sugar Cake:
Light Brown Sugar Cake is a classic recipe that has been enjoyed by families for generations. Its root...
|
"angel Food" Layer Cake
Angel Food Layer Cake Recipe:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Yields: 8-10 servings
H...
|
Mary's Chocolate Cake
Mary's Chocolate Cake is a classic recipe that has been enjoyed by generations. This delectable cake is known for its rich chocolate flavo...
|
Cocoa Filling.
History of Cocoa Filling:
Cocoa filling, also known as chocolate filling, is a delicious and versatile mixture that can be used in variou...
|
A Cheap Orange Cake
History of Orange Cake:
Orange cake is a delightful dessert that has been enjoyed by people for many years. The combination of fresh orang...
|
Frau Schmidt's Molasses Cake
Recipe for Frau Schmidt's Molasses Cake:
History of the Recipe:
Frau Schmidt's Molasses Cake is a classic recipe that has been passed dow...
|
Apple Sauce Cake
History of Apple Sauce Cake:
Apple sauce cake is a classic dessert that has been enjoyed for generations. It is believed to have originat...
|
Icing.
History of Icing:
Icing, also known as frosting or glaze, has been an integral part of sweet treats for centuries. Its history can be tra...
|
"schwarz" Cake
The Schwarz Cake, also known as the black chocolate cake, is a delightful and indulgent treat that has been enjoyed for generations. This ...
|
Apple Cream Cake
History of Apple Cream Cake:
Apple Cream Cake is a delightful and timeless dessert that has been enjoyed by generations. This recipe has ...
|
Apple Cream Filling For Cake.
Apple Cream Filling for Cake
History:
The tradition of using apple cream filling in cakes can be traced back to the early 19th century. T...
|
A "half Pound" Cake
The history of the "Half Pound" Cake recipe stretches back to the early 19th century. It was a popular recipe among home bakers during a t...
|
A Delicious Icing (not Cheap).
History and Fun Facts:
The art of icing cakes has been around for centuries, with the first recorded evidence dating back to ancient Gree...
|
Cocoanut Layer Cake
Cocoanut Layer Cake Recipe
History:
Cocoanut Layer Cake is a classic dessert that has been enjoyed for many generations. The exact origin...
|
The Filling.
The Filling is a classic recipe that has been enjoyed for generations. It is commonly used as a delicious addition to cakes, adding a swee...
|
Gold Layer Cake
Gold Layer Cake, also known as Yellow Cake, is a classic and beloved dessert that has been enjoyed for generations. The recipe dates back ...
|
Sunshine Sponge Cake
Sunshine Sponge Cake is a delightful and fluffy dessert that has been enjoyed by many generations. Its light and airy texture, combined wi...
|
An Inexpensive Dark "chocolate Layer Cake"
Dark chocolate layer cake is a classic dessert that has been cherished by many for generations. This rich and decadent cake is perfect for...
|
Angel Cake
History of Angel Cake:
Angel cake is a classic and beloved dessert that has been enjoyed for generations. Its origins can be traced back ...
|
Mary's Chocolate Loaf (made With Sour Milk)
Recipe for Mary's Chocolate Loaf (made with Sour Milk):
History:
The recipe for Mary's Chocolate Loaf has been passed down through genera...
|
Inexpensive Sunshine Cake
History of the Recipe:
The Sunshine Cake is a classic recipe that has been enjoyed by many generations. It originated in the early 1900s...
|
Mary's Recipe For Orange Cake
Mary's Recipe for Orange Cake
[Recipe History]
Orange cake is a delightful treat that has been enjoyed by many for generations. The refre...
|
Filling For Orange Cake.
Recipe: Filling For Orange Cake
History:
The tradition of using orange as a flavor in desserts dates back centuries, with oranges being p...
|
Roll Jelly Cake
Roll Jelly Cake, also known as jelly roll or Swiss roll, is a classic dessert that is loved by many for its soft and spongy texture, fille...
|
Aunt Sarah's Cinnamon Cake
History of Aunt Sarah's Cinnamon Cake:
Aunt Sarah's Cinnamon Cake is a beloved family recipe that has been passed down through generation...
|
"gelb Kuchen"
Gelb Kuchen, which translates to "yellow cake" in English, is a traditional German cake that has a rich history and a delightful flavor. T...
|
Devil's Food Cake
Devil's Food Cake is a classic dessert that has been enjoyed for generations. This rich and moist chocolate cake is a favorite among choco...
|
A Cheap Cocoanut Layer Cake
History of the Cheap Coconut Layer Cake:
The Cheap Coconut Layer Cake is a simple and affordable dessert that has been enjoyed by familie...
|
Lady Baltimore Cake
Lady Baltimore Cake is a classic American dessert that dates back to the late 19th century. It is believed to have been created in Charles...
|
Icing For Cake.
Icing for cake is a classic and essential component that adds a touch of sweetness and decadence to any homemade cake. The history of icin...
|
An Inexpensive "white Fruit Cake"
History of White Fruit Cake:
White fruit cake is a traditional dessert that has been enjoyed by families for generations. It is often ass...
|
A Good And Cheap "white Cake"
A Good And Cheap "White Cake" Recipe
History:
The "white cake" has been a classic dessert for many years, with its origins dating back t...
|
Chocolate Icing (very Good)
History of Chocolate Icing:
Chocolate icing, also known as chocolate ganache, has been a popular choice for cake and dessert lovers for m...
|
Tip-top Cake
History of the Tip-top Cake Recipe:
The history of the Tip-top Cake recipe dates back several generations. This recipe has been passed do...
|
Orange Cake
Orange cake is a delightful dessert that brings together the bright and tangy flavor of oranges with the moistness of a classic cake. It's...
|
Filling.
Recipe for Filling:
History:
Filling is a versatile and delicious component commonly used to add flavor and texture to various desserts a...
|
Cheap Sponge Cake
History of Sponge Cake Recipe:
Sponge cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to th...
|
Caramel Cake And Icing
Caramel Cake And Icing Recipe
History of Caramel Cake:
Caramel cake is a classic southern dessert that has been enjoyed for generations. ...
|
A White Cake
History of A White Cake Recipe:
The origins of the white cake recipe dates back to the 18th century. The earliest documentation of a whit...
|
"dutch" Currant Cake (no Yeast Used)
Historical Background: The "Dutch" Currant Cake is a traditional recipe that originates from the Dutch cuisine. This cake has been a popul...
|
An "old Recipe" For Coffee Cake
Coffee cake is a timeless classic that has been enjoyed for generations. This "old recipe" for Coffee Cake has been passed down through th...
|
A Cheap Brown Sugar Cake
History of Brown Sugar Cake:
Brown sugar cake is a traditional dessert that has been enjoyed for generations. The origins of this delight...
|
Frau Schmidt's "german Christmas Cake"
The German Christmas Cake, famously known as "Frau Schmidt's German Christmas Cake," is a delightful treat that has been enjoyed by many d...
|
"aunt Sarah's" Shellbark Layer Cake
Aunt Sarah's Shellbark Layer Cake Recipe
History and Fun Facts:
Aunt Sarah's Shellbark Layer Cake is an old-fashioned recipe that has be...
|
Imperial Cake (baked For Mary's Wedding)
Imperial Cake, also known as Mary's Wedding Cake, is a rich and decadent dessert with a long history. This recipe has been passed down for...
|
A Light Fruit Cake (for Christmas)
A Light Fruit Cake, also known as a Christmas Fruit Cake, is a delightful treat that is often enjoyed during the holiday season. It is ric...
|
English Cake (similar To A White Fruit Cake)
History of English Cake:
English cake, also known as White Fruit Cake, is a traditional British dessert that has been enjoyed for centuri...
|
Grandmother's Fruit Cake (baked For Mary's Wedding)
The Grandmother's Fruit Cake is a time-honored recipe that has been baked for special occasions such as weddings for many generations. It ...
|
An Old Recipe For Pound Cake
An Old Recipe For Pound Cake
Pound cake, a classic dessert known for its dense and buttery texture, has been enjoyed for centuries. Its o...
|
"bucks County" Molasses Cakes (baked In Pastry)
History of Bucks County Molasses Cakes:
Bucks County Molasses Cakes have a rich history rooted in the traditional cuisine of Pennsylvania...
|
Brod Torte (bread Tart)
History of Brod Torte (Bread Tart)
Brod Torte, also known as bread tart, is a traditional European dessert that originated in Central Euro...
|
A Delicious Chocolate Cake
History of the Recipe:
The recipe for a delicious chocolate cake has been enjoyed for generations and is cherished by chocolate lovers aro...
|
Chocolate Icing
Chocolate icing, also known as chocolate frosting, is a deliciously smooth and creamy topping that adds a rich and indulgent touch to vari...
|
A White Cocoanut Cake
History of White Coconut Cake:
The origins of the White Coconut Cake recipe can be traced back many decades. This delightful cake has bee...
|
A Potato Cake (no Yeast Required)
History and Fun Facts:
Potato cake is a unique and delicious dessert that has a rich history. Although potato-based cakes might sound unu...
|
A Citron Cake
History of the Citron Cake:
The Citron Cake is a delightful dessert that has roots dating back centuries. Citrus fruits, including citron...
|
Aunt Amanda's Spice "kuchen"
Recipe for Aunt Amanda's Spice "Kuchen"
Introduction:
Aunt Amanda's Spice "Kuchen" is a delightful and flavorful cake recipe that has bee...
|
A Good, Cheap Chocolate Cake
The history of chocolate cake dates back to the late 18th century, when chocolate as an ingredient in baking became popular. It is believe...
|
An Ice Cream Cake
History of Ice Cream Cake:
Ice cream cake is a delightful dessert that combines the goodness of cake with the creamy indulgence of ice cr...
|
Small Sponge Cakes
History:
Small sponge cakes have a long and rich history, dating back to ancient times. The concept of using eggs to create a light and ai...
|
Small Cakes And Cookies--"aunt Sarah's" Little Lemon Cakes
History of "Aunt Sarah's" Little Lemon Cakes:
"Aunt Sarah's" Little Lemon Cakes have been a family favorite for generations. This cherish...
|
Oatmeal Crisps
History and Fun Facts about Oatmeal Crisps:
Oatmeal crisps, also known as oatmeal cookies, have a long history and are beloved by many fo...
|
Aunt Sarah's Ginger Snaps
History of Aunt Sarah's Ginger Snaps:
Aunt Sarah's Ginger Snaps are a classic recipe that has been passed down through the generations in...
|
German "lebkuchen"
Lebkuchen: Traditional German Christmas Cakes
History:
Lebkuchen, also known as German Christmas cakes, have a rich history dating back c...
|
Icing For German Lebkuchen.
History of German Lebkuchen Icing:
Lebkuchen is a traditional German gingerbread-like cookie that has been enjoyed for centuries. It orig...
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Grandmother's Molasses Cakes
Grandmother's Molasses Cakes Recipe
History and Fun Facts:
The recipe for Grandmother's Molasses Cakes is a cherished heirloom that has ...
|
Angel Cakes (baked In Gem Pans)
Angel Cakes (Baked In Gem Pans)
Recipe:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 small cakes
Ingred...
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"almond Brod"
The Almond Brod, also known as Almond Bread, is a delightful sweet treat that has origins dating back to ancient times. Almonds have long ...
|
"grossmutter's" Honey Cakes
History of Grossmutter's Honey Cakes:
Grossmutter's Honey Cakes are a timeless recipe that has been passed down through generations. They...
|
Lemon Wafers Or Drop Cakes
History of Lemon Wafers and Drop Cakes
Lemon wafers and drop cakes are delightful treats that have been enjoyed for many years. These swe...
|
Frau Schmidt's Sugar Cookies
Frau Schmidt's Sugar Cookies have been a cherished recipe in my family for generations. It is said to have originated in Germany and was p...
|
Almond Macaroons (as Prepared By Mary)
Almond Macaroons - Prepared By Mary
Recipe History and Fun Facts:
Almond macaroons have a rich history that dates back centuries. These d...
|
"honig Kuchen" (honey Cakes)
Honig Kuchen, or honey cakes, are a traditional German dessert that have been enjoyed for centuries. These delicious cakes are made with a...
|
Frau Schmidt's Molasses Snaps
Recipe for Frau Schmidt's Molasses Snaps:
History and Fun Facts:
Frau Schmidt's Molasses Snaps are a classic treat that originated in Ger...
|
Hickory Nut Cakes
Hickory Nut Cakes Recipe: A Delectable Delight
Introduction:
Hickory Nut Cakes have been a beloved treat for generations, stemming from t...
|
"lebkuchen" (as The Professor's Wife Made Them)
Lebkuchen Recipe
History and Fun Facts:
Lebkuchen is a traditional German baked treat that dates back centuries. The word "lebkuchen" is ...
|
Fruit Jumbles
Fruit Jumbles Recipe:
History and Fun Facts:
Fruit Jumbles have a long history and have been enjoyed by people all over the world for c...
|
Brown "pfeffernussen"
Recipe for Brown "Pfeffernussen":
Brown "Pfeffernussen" is a traditional German cookie recipe that dates back many generations. These swe...
|
Small Oatmeal Cakes
The history of the Small Oatmeal Cakes recipe can be traced back to traditional Scottish oatcakes, which have been a staple in Scottish cu...
|
Frau Schmidt's Recipe For "german" Almond Slices
Frau Schmidt's Recipe for "German" Almond Slices
History:
"German" Almond Slices, also known as "Mandelstangen," are a beloved traditiona...
|
"july Ann's" Ginger Snaps
Recipe for "July Ann's" Ginger Snaps:
History of the Recipe:
"July Ann's" Ginger Snaps have been a beloved treat for generations. The rec...
|
Cocoanut Cookies
Cocoanut cookies are a delicious and classic treat that have been enjoyed for generations. This beloved recipe combines the sweetness of c...
|
Chocolate Cookies
Chocolate cookies are a beloved treat enjoyed by people all around the world. They are known for their rich, chocolaty flavor and irresist...
|
Small "belsnickel" Christmas Cakes
History of Small "Belsnickel" Christmas Cakes:
Small "Belsnickel" Christmas Cakes are a traditional recipe that has been passed down thro...
|
"pennsylvania Dutch" Kisses
Pennsylvania Dutch Kisses Recipe
History:
Pennsylvania Dutch Kisses are a traditional treat that originated in the Pennsylvania Dutch re...
|
Little Crumb Cakes
History of Little Crumb Cakes:
Little Crumb Cakes are a delightful treat that have been enjoyed for generations. This recipe has its root...
|
Delicious Vanilla Wafers (as Mary Made Them)
Recipe for Delicious Vanilla Wafers (as Mary Made Them)
History:
Vanilla wafers have been popular treats for centuries. The modern versio...
|
Macaroons (as Aunt Sarah Made Them)
Recipe for Macaroons (as Aunt Sarah Made Them)
Introduction:
Macaroons are delightful little cookies that originated in Italy and have be...
|
"springerles" (german Christmas Cakes)
Springerles are traditional German Christmas cakes that are loved for their delicate texture and intricate designs. These cookies have a r...
|
Oatmeal Cookies
Oatmeal cookies have been a beloved treat for generations, adored for their chewy texture and comforting flavor. The combination of oats, ...
|
Peanut Biscuits
Peanut Biscuits Recipe - A Delicious Treat!
Introduction:
Peanut biscuits are a delightful treat that combines the nutty flavor of peanut...
|
Plain Cookies
History of Plain Cookies Recipe:
Plain cookies, also known as sugar cookies, have been enjoyed for centuries. These simple treats have hum...
|
Walnut Rocks
Walnut Rocks Recipe
History:
Walnut Rocks are a classic treat that have been enjoyed by generations. The origins of this recipe are not w...
|
Cinnamon Wafers (as Made By Aunt Sarah)
The recipe for Cinnamon Wafers, as made by Aunt Sarah, is a treasured family recipe that has been passed down through generations. These d...
|
Zimmet Waffles (as Made By Frau Schmidt)
Zimmet Waffles, as made by Frau Schmidt, are a delightful and traditional German treat. This recipe has been handed down through generatio...
|
"braune Lebkuchen"
History of Braune Lebkuchen Recipe:
Braune Lebkuchen, also known as "brown gingerbread," is a traditional German pastry that has been enj...
|
Peanut Cookies
History of Peanut Cookies:
Peanut cookies, also known as peanut butter cookies, have been a popular treat for many years. The origins of ...
|
Pies--flaky Pie Crust
Title: Flaky Pie Crust Recipe - Perfect for Delicious Pies!
Introduction:
Pie crust is a versatile and delicious base that encases the fl...
|
Aunt Sarah's Lemon Pie
Aunt Sarah's Lemon Pie
History:
Aunt Sarah's Lemon Pie is a cherished family recipe that has been passed down through generations. This g...
|
The Professor's Wife's Superior Pastry
Introduction:
The Professor's Wife's Superior Pastry is a recipe that has been passed down through generations, originating from The Prof...
|
Mary's Lemon Meringue (made With Milk)
Mary's Lemon Meringue Pie has been a beloved dessert for generations. This classic recipe combines the tangy flavor of lemon with the swee...
|
Apple Tart
Apple Tart Recipe
Introduction:
Apple tart is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to me...
|
Raisin Or "rosina" Pie
Raisin or "Rosina" Pie is a classic dessert that has been enjoyed for generations. This delectable pie is made with a combination of raisi...
|
"snitz" Pie
Introduction to Snitz Pie:
Snitz Pie, also known as dried apple pie, is a traditional and beloved dessert in many regions. This pie has a...
|
Mary's Recipe For Plain Pumpkin Pie
History of Plain Pumpkin Pie:
Pumpkin pie has become a quintessential dessert during the fall season, particularly around Thanksgiving. T...
|
Chocolate Pie
The history of chocolate pie dates back to the 18th century when chocolate was first introduced to Europe. It quickly became a popular ing...
|
"pebble Dash" Or Shoo-fly Pie
History of Pebble Dash Pie:
Pebble Dash Pie, also known as Shoo-fly Pie, is a sweet and delicious dessert that has its roots in the Penns...
|
Vanilla Crumb "crusts"
History of Vanilla Crumb "Crusts":
The Vanilla Crumb "Crusts" recipe is a delightful and versatile dessert that has been enjoyed by many ...
|
The Crumbs (for Vanilla Crumb Crusts).
Recipe: The Crumbs (for Vanilla Crumb Crusts)
History of the Recipe:
The Vanilla Crumb Crusts, affectionately known as "The Crumbs," have...
|
"kasha Kuchen" Or Cherry Cake
History and Fun Facts:
Kasha Kuchen, also known as Cherry Cake, is a classic dessert that has been enjoyed by families for generations. T...
|
"rivel Kuchen"
History and Fun Facts:
Rivel Kuchen is a traditional Pennsylvania German dessert that has been enjoyed for many generations. The word "ri...
|
Aunt Sarah's Lemon Meringue
Aunt Sarah's Lemon Meringue Pie Recipe
History:
Aunt Sarah's Lemon Meringue Pie has been a cherished family recipe for generations. It is...
|
A Country Batter Pie
A Country Batter Pie Recipe
History of the Recipe:
A Country Batter Pie is a classic dessert that has been enjoyed for generations. The ...
|
Pumpkin Pie (aunt Sarah's Recipe)
History of Aunt Sarah's Pumpkin Pie Recipe:
Pumpkin pie is a beloved dessert that is often associated with autumn and the Thanksgiving ho...
|
White Potato Custard (aunt Sarah's Recipe)
White Potato Custard is a unique and delightful dessert that has been passed down through generations in Aunt Sarah's family. This recipe ...
|
"rhubarb Custard" Pie
Title: Rhubarb Custard Pie - A Delicious Combination of Tangy Rhubarb and Creamy Custard
Introduction:
Rhubarb Custard Pie is a delightfu...
|
"lemon Apple" Pie
History of Lemon Apple Pie:
Lemon Apple Pie is a delightful and flavorful pie that combines the tartness of lemons with the sweetness of ...
|
Green Currant Pie
History of Green Currant Pie:
Green currants, also known as gooseberries, have a long and storied history in the culinary world. They hav...
|
A Country "molasses" Pie
History of Country "Molasses" Pie:
The history of Country "Molasses" Pie traces back to the early days of American baking. This rustic pi...
|
A Mock Cherry Pie
Mock Cherry Pie Recipe:
History and Fun Facts:
The Mock Cherry Pie is a delightful dessert that has been enjoyed by many for years. Despi...
|
Aunt Sarah's Custard Pie
Aunt Sarah's Custard Pie
History:
Custard pies have been enjoyed for centuries and are a beloved dessert in many cultures around the worl...
|
Plain Rhubarb Pie
History of Rhubarb Pie:
Rhubarb pie is a classic dessert that has been enjoyed for centuries. The exact origins of rhubarb pie are unclear...
|
Mary's Cream Pie
Introduction:
Cream pies are a delicious and classic dessert that have been enjoyed for many generations. One such cream pie recipe is Mar...
|
Apple Custard Pie
Title: Apple Custard Pie - A Deliciously Tangy and Creamy Treat
Introduction:
Apple Custard Pie is a classic dessert that combines the na...
|
Lemon Pie With Crumbs
Recipe: Lemon Pie With Crumbs
History and Fun Facts:
Lemon pie is a classic dessert that has been enjoyed for many generations. The tangy...
|
Aunt Sarah's Butter Scotch Pie
History of Aunt Sarah's Butter Scotch Pie
Aunt Sarah's Butter Scotch Pie is a delightful dessert that has been passed down in our family ...
|
Green Tomato Mince Meat
The history of Green Tomato Mince Meat can be traced back to the early 19th century when it was developed as a way to make use of unripe g...
|
Orange Meringue (a Pie)
Orange meringue pie is a delightful and refreshing dessert that combines the tangy flavor of oranges with the light and fluffy texture of ...
|
Grandmother's Recipe For "mince Meat"
Grandmother's Recipe For "Mincemeat"
History and Fun Facts
There is something truly special about traditional recipes that have been pass...
|
"twentieth Century" Mince Meat
Twentieth Century Mince Meat Recipe
Introduction:
The Twentieth Century Mince Meat recipe brings to life a classic holiday dish that has ...
|
A "dutch" Recipe For Pumpkin Pie
History of Dutch Pumpkin Pie:
Pumpkin pie is a beloved dessert in many American households, especially during the fall season and for hol...
|
Mary's Cocoanut Custard Pie
Mary's Cocoanut Custard Pie is a delightful dessert that combines the creamy richness of custard with the tropical sweetness of coconut. T...
|
Grape Pie
Grape pie is a delicious dessert that is made with fresh grapes and a flaky pastry crust. This unique pie has a delightful combination of ...
|
Sour Cherry Pie
Sour cherry pie is a classic summer dessert that has been enjoyed for generations. The combination of tart cherries and sweet pastry creat...
|
Aunt Sarah's Strawberry Pie
Aunt Sarah's Strawberry Pie Recipe
History:
Aunt Sarah's Strawberry Pie is a beloved family recipe that has been passed down through the...
|
Florendine Pie
History of Florendine Pie:
Florendine Pie is a classic dessert that has been enjoyed for generations. Its origins can be traced back to t...
|
Aunt Sarah's Cheese Cake
History of Aunt Sarah's Cheese Cake:
Aunt Sarah's Cheese Cake recipe has been passed down through generations in my family, originating f...
|
"frau Schmidt's" Lemon Pie
Recipe: Frau Schmidt's Lemon Pie
History:
Frau Schmidt's Lemon Pie is a classic recipe that has been passed down through generations. It ...
|
Pickles--spiced Cucumbers
Pickles—Spiced Cucumbers Recipe
History:
Pickles have a long and rich history, dating back thousands of years. The process of pickling ...
|
Mixed Sauce To Serve With Meats
Mixed sauce to serve with meats is a delightful condiment that adds a burst of flavor to any dish. This versatile sauce has a long history...
|
Pepper Relish
Pepper relish is a versatile and flavorful condiment that can add a punch of flavor to any dish. Its history dates back to the early days ...
|
Pickled Red Cabbage
Pickled Red Cabbage Recipe:
History and Fun Facts:
Pickling red cabbage is a traditional preservation method that has been practiced for...
|
Mustard Pickles
History of Mustard Pickles:
Mustard pickles, also known as piccalilli, have a long history dating back to the 17th century in Europe. The...
|
Aunt Sarah's Cucumber Pickles
Aunt Sarah's Cucumber Pickles Recipe
History and Fun Facts:
Cucumber pickles have been enjoyed for centuries and have become a staple in...
|
"rot Pfeffers" Filled With Cabbage
Recipe: "Rot Pfeffers" Filled With Cabbage
History of the Recipe:
The "rot Pfeffers" filled with cabbage recipe has a rich history that c...
|
An Old Recipe For Spiced Pickles
An Old Recipe for Spiced Pickles
History and Fun Facts:
Pickling has been a popular method of preserving vegetables for centuries. The p...
|
Aunt Sarah's Recipe For Chili Sauce
Aunt Sarah's Recipe For Chili Sauce
Introduction:
Chili sauce is a versatile condiment that adds a burst of flavor to many dishes. Aunt S...
|
Tomato Catsup
Tomato catsup, also commonly known as ketchup, is a classic condiment that is loved by many around the world. It is a thick, tangy sauce m...
|
Pickled Beets
Pickled beets have a rich history in many different cultures around the world. The use of vinegar and other spices to preserve vegetables ...
|
Marmalades, Preserves And Canned Fruits
Title: Marmalades, Preserves, and Canned Fruits: A Delicious Way to Preserve the Harvest
Introduction:
Preserving fruits has been a pract...
|
"frau" Schmidt's Recipe For Apple Butter
Introduction:
Apple butter is a versatile and delicious spread that has been enjoyed for generations. One famous recipe for apple butter ...
|
Cranberry Sauce
Cranberry sauce is a classic Thanksgiving side dish that adds a touch of tanginess and sweetness to the otherwise savory meal. The history...
|
Preserved "yellow Ground Cherries"
Preserved Yellow Ground Cherries Recipe
Introduction:
Preserving fruits and vegetables has been a common practice throughout history in v...
|
"wunderselda" Marmalade
History of Wunderselda Marmalade Recipe:
The Wunderselda Marmalade recipe has an interesting history that dates back to the early 20th ce...
|
Aunt Sarah's Spiced Pears
Aunt Sarah's Spiced Pears Recipe
History:
Aunt Sarah's Spiced Pears is a delightful recipe that has been passed down through generations ...
|
Peach Marmalade
Peach Marmalade Recipe
History and Fun Facts
Marmalade is a type of fruit preserve that dates back to ancient times. It is believed to ha...
|
Aunt Sarah's Ginger Pears
Recipe for Aunt Sarah's Ginger Pears:
History:
Aunt Sarah's Ginger Pears recipe has been passed down through generations in our family. T...
|
Pear And Pineapple Marmalade
Recipe: Pear and Pineapple Marmalade
Introduction:
Pear and Pineapple Marmalade is a delightful combination of sweet and tangy flavors th...
|
Grape Butter
Recipe: Grape Butter
Grape butter is a delightful and versatile spread that is made by separating the pulp and skins of grapes, cooking t...
|
Canned Sour Cherries For Pies
Recipe for Canned Sour Cherries for Pies
History:
Canning cherries for pies has been a long-standing practice in households, particularly...
|
Candied Orange Peel
Candied Orange Peel Recipe: A Sweet Delight with a Citrus Twist
History and Fun Facts:
Candied orange peel is a delicious treat that ha...
|
Aunt Sarah's "cherry Marmalade"
Aunt Sarah's Cherry Marmalade Recipe
Introduction:
Cherry marmalade is a delightful and versatile spread that combines the tartness of re...
|
Aunt Sarah's Quince Honey
Aunt Sarah's Quince Honey Recipe
History and Fun Facts:
Quince honey, also known as membrillo or quince paste, has been a beloved delica...
|
Pickled Peaches
Pickled Peaches Recipe:
History and Fun Facts:
Pickled peaches have a rich history and have been enjoyed for many years. This recipe is a...
|
Currant Jelly
Recipe: Currant Jelly
History and Fun Facts:
Currant jelly is a classic jelly made from the juice of currants, a small, tart berry that i...
|
Pineapple Honey
History and Fun Facts:
Pineapple honey, also known as pineapple jam or pineapple preserves, is a delightful tropical fruit preserve with ...
|
Preserved Pineapple
Preserved Pineapple Recipe:
History:
Preserving fruits has been a common practice throughout history as a way to extend their shelf life...
|
Grape Conserve
Grape Conserve Recipe
Introduction:
Grape conserve is a delicious and versatile preserve that captures the natural sweetness and tartne...
|
Mary's Recipe For Rhubarb Jam
Mary's Recipe For Rhubarb Jam
History of Rhubarb Jam:
Rhubarb jam has been enjoyed for generations, with its vibrant color and tangy flav...
|
Apple Sauce
Recipe: Homemade Apple Sauce
Introduction:
Apple sauce is a versatile delight that can be enjoyed as a condiment, a topping, or even as a...
|
Rhubarb Marmalade (as Frau Schmidt Made It)
Rhubarb Marmalade Recipe (as Frau Schmidt Made It)
History and Fun Facts:
Rhubarb marmalade is a delightful and tangy preserve that has b...
|
Grape Fruit Marmalade
History of Grapefruit Marmalade:
Marmalade has been a favorite preserve for centuries, dating back to ancient times. The process of makin...
|
Orange Marmalade
Orange Marmalade Recipe
History: Orange marmalade is a classic preserve that has been enjoyed for centuries. It originated in the 18th ce...
|
Cherry Relish
Cherry relish is a delightful condiment that adds a burst of sweet and tangy flavors to any dish. With its vibrant color and refreshing ta...
|
Canned Peaches
Recipe: Canned Peaches
Introduction:
Canning peaches is a time-honored preservation method that allows you to enjoy the juicy sweetness o...
|
Pear Conserve
Pear Conserve Recipe
Pear conserve is a delightful and versatile preserve made with fresh pears, oranges, and raisins. This recipe is kno...
|
Lemon Honey
Lemon honey is a delightful, tangy-sweet condiment that has been enjoyed for centuries. This versatile concoction can be used as a spread,...
|
Canned String Beans
Recipe for Canned String Beans:
History and Fun Facts:
Canning string beans is a method that has been used for generations to preserve th...
|
Preserved "german Prunes" Or Plums
Preserved "German Prunes" or Plums Recipe:
History: Preserving fruits has been a popular practice for centuries, allowing people to enjoy...
|
Bucks County Apple Butter
Recipe: Bucks County Apple Butter
Introduction:
Bucks County Apple Butter is an authentic old-fashioned recipe that has been passed down ...
|
Canned Tomatoes
Canned Tomatoes Recipe
History and Fun Facts:
Canning tomatoes has been a popular preservation method for centuries, allowing people to e...
|
Euchered Peaches
Recipe for Euchered Peaches:
Introduction:
Euchered Peaches is a delightful recipe that dates back to the early 1900s. This traditional m...
|
Aunt Sarah's Method Of Canning Corn
Aunt Sarah's Method Of Canning Corn has been a beloved recipe in our family for generations. It is a tried and true method that ensures th...
|
Dried Sweet Corn
Recipe: Dried Sweet Corn
History:
Dried sweet corn has been a staple in many households for centuries. It originated as a way to preserve...
|
Preserved Cherries
Preserved Cherries Recipe:
History and Fun Facts:
Preserving cherries has been a tradition passed down through generations, particularly ...
|
Frozen Desserts--aunt Sarah's Frozen "fruit Custard"
Frozen desserts have been enjoyed by generations of dessert enthusiasts, offering a delightful and refreshing treat to beat the summer hea...
|
Sherbet
History of Sherbet:
Sherbet is a frozen dessert that has been enjoyed for centuries. Its origins can be traced back to the Middle East and...
|
Ice Cream--a Simple Recipe Given Mary
Ice cream is a delightful frozen treat loved by people of all ages. It has a rich and creamy texture, and its refreshing taste makes it a ...
|
Frau Schmidt's Ice Cream
Frau Schmidt's Ice Cream Recipe
History and Fun Facts:
Ice cream has been a beloved dessert for centuries, with evidence of its existenc...
|
Maple Parfait
Maple Parfait Recipe:
History of Maple Parfait:
Maple Parfait is a delightful frozen dessert that originated from the United States. It i...
|
Ice Cream Made By Beating With Paddle
The history of ice cream is a fascinating one, with various methods of preparation being used throughout the centuries. One such method, k...
|
Aunt Sarah's Recipe For Frozen Custard
Aunt Sarah's Recipe for Frozen Custard
History:
Aunt Sarah's Recipe for Frozen Custard has been passed down through generations in our fa...
|
Pineapple Cream
Pineapple Cream is a delightful and refreshing dessert that combines the sweetness of ripe pineapple with the rich creaminess of sweet cre...
|
Mary's Recipe For Peach Cream
Mary's Recipe For Peach Cream:
History and Fun Facts:
The origin of Mary's Recipe For Peach Cream dates back to a time when peaches were ...
|
Lemon Sherbet
History of Lemon Sherbet:
Lemon sherbet is a refreshing and versatile dessert that has been enjoyed for centuries. It is believed to have...
|
Frau Schmidt's Frozen Custard
Frau Schmidt's Frozen Custard is a delightful frozen treat that combines the creaminess of custard with the refreshing chill of ice cream....
|
Caramel Ice Cream
The history of caramel ice cream dates back to the 18th century when caramel became a popular flavoring agent. It is believed to have orig...
|
Cherry Sherbet
Cherry Sherbet Recipe
History and Fun Facts:
Cherry sherbet is a delightful dessert that has been enjoyed for many years. It has a rich h...
|
Grape Sherbet
Grape sherbet is a delightful and refreshing treat that combines the natural sweetness of grapes with a creamy texture. This recipe has be...
|
Wines And Syrups--unfermented Grape Juice
The recipe for unfermented grape juice, also known as wines and syrups, has a long history and has been enjoyed by people around the world...
|
Vinegar Made From Strawberries
Recipe: Strawberry Vinegar
History:
The recipe for Strawberry Vinegar has been passed down through generations and is believed to have or...
|
Boiled Cider For Mince Pies
History of Boiled Cider for Mince Pies:
Boiled cider has a long-standing history as a traditional ingredient for mince pies during the Wi...
|
Lemon Syrup
History of Lemon Syrup:
Lemon syrup is a versatile and refreshing ingredient that has been used in cooking and drinks for centuries. The ...
|
Egg Nogg
Egg Nog Recipe:
History and Fun Facts:
Egg nog, also spelled eggnog, is a classic holiday drink that has been enjoyed for centuries. It i...
|
Rose Wine
The history of making rose wine can be traced back to ancient times. Roses have been used in various culinary preparations, including wine...
|
Dandelion Wine
Dandelion Wine Recipe:
History and Fun Facts:
Dandelion wine has a long history and has been enjoyed for centuries. It is believed to hav...
|
Dandelion Wine (made With Yeast)
Dandelion wine is a unique beverage that has been enjoyed for centuries. Traditionally made from the bright yellow blossoms of the dandeli...
|
Grape Fruit Punch
History of Grape Fruit Punch:
The history of fruit punches can be traced back to ancient times when different civilizations experimented ...
|
A Substitute For Maple Syrup
The history of maple syrup dates back hundreds of years, with Indigenous peoples in North America being the first to tap maple trees and c...
|
Salted Almonds Or Peanuts
History of Salted Almonds or Peanuts Recipe:
The history of salted almonds or peanuts recipe dates back centuries. Almonds, one of the ol...
|
Peanut Butter
Introduction:
Peanut butter is a popular and delicious spread that has been enjoyed by people for many years. It is made from peanuts and...
|
A Club Sandwich
History of the Club Sandwich:
The Club Sandwich is a classic American sandwich that has become a staple in cafes, delis, and restaurants ...
|
Candies-walnut Molasses Taffy
Recipe: Candies-Walnut Molasses Taffy
Introduction:
Candies-Walnut Molasses Taffy is a delicious and chewy treat that dates back to the e...
|
Cocoanut Creams
Cocoanut Creams Recipe
History:
Cocoanut creams have been enjoyed as a delightful sweet treat for many years. The combination of grated c...
|
Fudge (as Made By Mary)
Recipe for Fudge (as Made By Mary):
History and Fun Facts:
Fudge, a delicious confectionery treat, has a long and interesting history. T...
|
A Delicious "chocolate Cream" Candy
History of Chocolate Cream Candy:
Chocolate cream candy has been enjoyed for generations as a delicious and indulgent treat. The origins o...
|
Mary's Recipe For Molasses Taffy
Mary's Recipe For Molasses Taffy
History of the Recipe:
Molasses taffy has a long history and has been a beloved sweet treat for many gen...
|
Recipe For Making Hard Soap Without Boiling
Recipe for Making Hard Soap Without Boiling:
History and Fun Facts:
Soap-making has been a traditional household activity for centuries, ...
|
To Imitate Chestnut Wood
Recipe for Imitating Chestnut Wood
History:
The art of imitating wood finishes has been practiced for centuries, dating back to ancient E...
|
Measures And Weights
Measures And Weights Recipe
History of the Recipe:
Measures and weights have been used in cooking for centuries to ensure accuracy and co...
|
No. 1. Espagnole, Or Brown Sauce
History of Espagnole, or Brown Sauce
Espagnole sauce, also known as brown sauce, is one of the fundamental mother sauces in French cuisin...
|
No. 2. Velute Sauce
Velouté sauce is a classic French mother sauce that forms the base for many other delicious sauces. It has a rich and velvety texture, ma...
|
No. 3. Bechamel Sauce
Bechamel sauce, also known as white sauce, is a classic French sauce that has been enjoyed for centuries. It is a versatile and creamy sau...
|
No. 4. Mirepoix Sauce (for Masking)
No. 4 Mirepoix Sauce (for Masking)
History:
Mirepoix sauce is a classic French sauce that dates back to the 18th century. It gets its nam...
|
No. 5. Genoese Sauce
No. 5 Genoese Sauce Recipe:
History and Fun Facts:
Genoese Sauce, also known as Sauce Génoise in French, is a classic sauce that origina...
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No. 6. Italian Sauce
Italian Sauce, also known as Sauce No. 6, is a versatile and flavorful sauce that is commonly used in Italian cuisine. It is made by combi...
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No. 7. Ham Sauce, Salsa Di Prosciutto
No. 7 Ham Sauce, Salsa Di Prosciutto Recipe:
History:
Salsa di Prosciutto, also known as Ham Sauce, is a delicacy that originated in Ital...
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No. 8. Tarragon Sauce
Tarragon Sauce, also known as Sauce à l'estragon, is a classic French sauce that has been enjoyed for centuries. It is a versatile sauce ...
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No. 9. Tomato Sauce
Tomato sauce is a versatile and delicious addition to many dishes, known for enhancing the flavors and adding a burst of tangy sweetness. ...
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No. 10. Tomato Sauce Piquante
History of Tomato Sauce Piquante:
Tomato Sauce Piquante, also known as Piquant Tomato Sauce, has a rich history in French cuisine. The te...
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No. 11. Mushroom Sauce
Recipe for No. 11 Mushroom Sauce:
Mushroom sauce is a classic accompaniment that adds depth and earthy flavors to a variety of dishes. It...
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No. 12. Neapolitan Sauce
Neapolitan sauce, also known as Sauce à la Néapolitaine, is a rich and flavorful sauce that originated in Naples, Italy. It is a versati...
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No. 13. Neapolitan Anchovy Sauce
Neapolitan Anchovy Sauce is a traditional Italian recipe that has been enjoyed for generations. This savory sauce is made using anchovies,...
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No. 14. Roman Sauce (salsa Agro-dolce)
No. 14. Roman Sauce (Salsa Agro-dolce)
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6
History and Fun Facts:
Roman Sa...
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No. 15. Roman Sauce (another Way)
Recipe for No. 15 Roman Sauce (another Way):
History: Roman sauce, also known as "Salsa Romana," is a classic sauce in Italian cuisine th...
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No. 16. Supreme Sauce
Supreme sauce is a classic French sauce that has been used in culinary preparations for centuries. Its origins can be traced back to the g...
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No. 17. Pasta Marinate (for Masking Italian Frys)
Pasta Marinate (for Masking Italian Frys)
History:
The Pasta Marinate recipe has its roots in Italian cuisine, specifically in the art of...
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No. 18. White Villeroy
The history of No. 18 White Villeroy recipe dates back to the 19th century when it was popularized as a versatile and creamy sauce commonl...
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No. 19. Clear Soup
History:
Clear soups have been enjoyed by cultures around the world for centuries. In particular, the No. 19 Clear Soup is a classic recip...
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No. 20. Zuppa Primaverile (spring Soup)
Zuppa Primaverile, or spring soup, is a delightful dish that celebrates the vibrant flavors of the season. It is a clear soup that allows ...
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No. 21. Soup Alla Lombarda
History of Soup Alla Lombarda:
Soup Alla Lombarda is a classic Italian soup that originates from the Lombardy region in Northern Italy. Lo...
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No. 22. Tuscan Soup
History of Tuscan Soup:
Tuscan soup, also known as "Pappa al Pomodoro," is a traditional Italian dish that originated in the Tuscan regio...
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No. 23. Venetian Soup
No. 23 Venetian Soup Recipe
History of the Recipe:
Venetian cuisine is known for its unique flavors and influences from neighboring regio...
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No. 24. Roman Soup
Roman Soup, also known as No. 24 soup, is a classic Italian dish that has been enjoyed for centuries. This soup is a perfect balance of fl...
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No. 25. Soup Alla Nazionale
No. 25 Soup Alla Nazionale is a delightful Italian soup that not only satisfies your taste buds but also represents the three colors of th...
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No. 26. Soup Alla Modanese
Soup Alla Modanese, also known as Modenese-style soup, is a delicious Italian soup that has been enjoyed for centuries. This recipe has it...
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No. 27. Crotopo Soup
History of No. 27 Crotopo Soup:
Crotopo Soup, also known as No. 27 Soup, is a classic soup dish that has been enjoyed for many generation...
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No. 28. Soup All'imperatrice
Soup All'imperatrice, also known as Empress Soup, is a delightful dish that originates from French cuisine. This soup holds a rich history...
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No. 29. Neapolitan Soup
No. 29 Neapolitan Soup Recipe
History:
Neapolitan soup is a traditional dish that originated in Naples, Italy. The city of Naples is reno...
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No. 30. Soup With Risotto
The recipe for Soup with Risotto is a delightful and unique dish that combines the creamy goodness of risotto with the comforting warmth o...
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No. 31. Soup Alla Canavese
No. 31 Soup Alla Canavese Recipe
History:
Soup Alla Canavese is a traditional Italian soup that originates from the region of Canavese, l...
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No. 32. Soup Alla Maria Pia
History of Soup Alla Maria Pia:
Soup Alla Maria Pia is a classic Italian soup that dates back several centuries. The name "Maria Pia" is ...
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No. 33. Zuppa D' Erbe (lettuce Soup)
Zuppa D'Erbe, also known as Lettuce Soup, is a delightful and refreshing dish that has its roots in Italy. This soup is a perfect example ...
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No. 34. Zuppa Regina Di Riso (queen's Soup)
History of Zuppa Regina Di Riso:
Zuppa Regina Di Riso, also known as Queen's Soup, is a classic Italian dish that has been enjoyed for ce...
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No. 35. A Condiment For Seasoning Minestre, &c.
No. 35, a condiment for seasoning minestre, is a versatile and flavorful addition to any dish. Traditionally used in Italian cuisine, this...
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No. 36. Minestra Alla Casalinga
Minestra Alla Casalinga, or Homestyle Vegetable Soup, is a classic Italian dish that showcases the simplicity and versatility of fresh veg...
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No. 37. Minestra Of Rice And Turnips
No. 37 Minestra Of Rice And Turnips Recipe
History:
Minestra is a traditional Italian soup that has been enjoyed for centuries. This part...
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No. 38. Minestra Alla Capucina
Minestra Alla Capucina is a traditional Italian dish that has been enjoyed for centuries. It originated in the Capuchin monasteries in Ita...
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No. 39. Minestra Of Semolina
Minestra of Semolina: A Rustic Delight from Italian Cuisine
Introduction:
Minestra of Semolina is a classic Italian dish that has been c...
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No. 40. Minestrone Alla Milanese
Minestrone Alla Milanese Recipe
History and Fun Facts:
Minestrone Alla Milanese is a variation of the traditional minestrone soup, which ...
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No. 41. Minestra Of Rice And Cabbage
No. 41 Minestra of Rice and Cabbage Recipe
History and Fun Facts:
The origin of Minestra of Rice and Cabbage can be traced back to tradit...
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No. 42. Minestra Of Rice And Celery
No. 42 Minestra of Rice and Celery is a delightful and comforting dish that combines the crisp freshness of celery with the heartiness of ...
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No. 43. Anguilla Alla Milanese (eels).
Anguilla Alla Milanese (Eels) Recipe
History:
Anguilla Alla Milanese, also known as Milanese-style eels, is a traditional Italian recipe ...
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No. 44. Filletti Di Pesce Alla Villeroy (fillets Of Fish)
Filletti Di Pesce Alla Villeroy, also known as fillets of fish, is a delectable dish that originated in the Villeroy region of Italy. This...
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No. 45. Astachi All'italiana (lobster)
Astachi All'italiana, also known as lobster Italian style, is a delicious and elegant dish that showcases the flavors of lobster combined ...
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No. 46. Baccala Alla Giardiniera (cod)
Baccala alla Giardiniera, also known as Cod with Garden Vegetables, is a delicious and hearty Italian dish that combines tender boiled cod...
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No. 47. Triglie Alla Marinara (mullet)
Triglie Alla Marinara, also known as Mullet in Marinara Sauce, is a delicious Italian seafood dish that is not only flavorsome but also ea...
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No. 48. Mullet Alla Tolosa
Recipe for Mullet Alla Tolosa:
History of the Recipe:
Mullet Alla Tolosa is a traditional dish from the Basque region of Tolosa, in north...
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No. 49. Mullet Alla Triestina
Mullet Alla Triestina is a delightful seafood dish known for its simplicity and delicate flavors. This recipe originated in Trieste, a pic...
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No. 50. Whiting Alla Genovese
No. 50 Whiting Alla Genovese Recipe
History:
Whiting Alla Genovese is a classic Italian seafood dish that originated in the coastal city ...
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No. 51. Merluzzo In Bianco (cod)
No. 51. Merluzzo In Bianco (cod)
Recipe History:
Merluzzo In Bianco, also known as cod in white sauce, is a classic Italian dish that dat...
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No. 52. Merluzzo In Salamoia (cod)
History of Merluzzo In Salamoia (Cod):
Merluzzo In Salamoia, also known as Cod in Saltwater, is an Italian dish that has a rich history. ...
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No. 53. Baccala In Istufato (haddock)
Recipe: Baccala In Istufato (Haddock)
History:
Baccala in Istufato is a traditional Italian dish that has its roots in the coastal regio...
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No. 54. Naselli Con Piselli (whiting)
History of Naselli Con Piselli (Whiting with Peas) Recipe:
Naselli Con Piselli, also known as Whiting with Peas, is a traditional Italian...
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No. 55. Ostriche Alla Livornese (oysters)
No. 55. Ostriche Alla Livornese (Oysters)
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serving Size: 4 people
History:
Ostriche ...
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No. 56. Ostriche Alla Napolitana (oysters)
Recipe for No. 56 - Ostriche Alla Napolitana (Naples-style Oysters):
History and Fun Facts:
Ostriche Alla Napolitana is a traditional Ita...
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No. 57. Ostriche Alla Veneziana (oysters)
No. 57 Ostriche Alla Veneziana (Venetian Oysters)
History and Fun Facts:
Oysters have been enjoyed as a culinary delight for centuries an...
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No. 58. Pesci Diversi Alla Casalinga (fish)
No. 58 Pesci Diversi Alla Casalinga (Fish)
History:
Pesci Diversi Alla Casalinga is an Italian dish that translates to "Different Home-st...
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No. 59. Pesce Alla Genovese (sole Or Turbot)
Pesce alla Genovese is a classic Italian dish that originates from the city of Genoa. Genoa, located in the Liguria region of Italy, is kn...
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No. 60. Sogliole In Zimino (sole)
No. 60 Sogliole In Zimino (Sole)
History:
Sogliole In Zimino, or sole in zimino, is a traditional Italian dish that originated in the coa...
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No. 61. Sogliole Al Tegame (sole)
Historical Background:
Sogliole Al Tegame, also known as sole al tegame, is a traditional Italian seafood dish that dates back to the anci...
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No. 62. Sogliole Alla Livornese (sole)
History:
Sogliole alla Livornese, also known as sole Livornese, is a traditional Italian fish dish that originated in Livorno, a city in T...
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No. 63. Sogliole Alla Veneziana (sole)
Introduction:
Sogliole Alla Veneziana, also known as Venetian-style sole, is a delicious and flavorful dish that originates from the culin...
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No. 64. Sogliole Alla Parmigiana (sole).
Recipe: Sogliole Alla Parmigiana (Sole)
History and Fun Facts:
Sogliole Alla Parmigiana, also known as sole Parmesan, is a classic Italia...
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No. 65. Salmone Alla Genovese (salmon)
Salmone Alla Genovese is a classic Italian dish that originated in the coastal region of Liguria, where Genoa, the capital city, is locate...
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No. 66. Salmone Alla Perigo (salmon)
Salmone Alla Perigo, also known as Salmon Perigo, is a delightful seafood dish that originated in Italy. It showcases the rich flavors of ...
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No. 67. Salmone Alla Giardiniera (salmon)
Recipe: Salmone Alla Giardiniera (Salmon)
History and Fun Facts:
Salmone Alla Giardiniera is a delicious Italian dish that combines th...
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No. 68. Salmone Alla Farnese (salmon)
Salmone Alla Farnese is a delicious and elegant Italian dish that features marinated salmon fillets topped with a creamy mayonnaise sauce ...
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No. 69. Salmone Alla Santa Fiorentina (salmon)
Salmone Alla Santa Fiorentina (Salmon)
History and Fun Facts:
Salmone Alla Santa Fiorentina, or Salmon in Florentine style, is a deliciou...
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No. 70. Salmone Alla Francesca (salmon)
Salmone Alla Francesca is a delightful French-inspired dish that showcases the rich flavors of salmon. This recipe, known as No. 70., comb...
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No. 71. Fillets Of Salmon In Papiliotte
History and Fun Facts:
Fillets of Salmon in Papillote, also known as salmon en papillote, is a classic French dish that has been enjoyed ...
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No. 72. Manzo Alla Certosina (fillet Of Beef)
History:
Manzo Alla Certosina, also known as Fillet of Beef Certosina, is a traditional Italian dish that originates from the region of ...
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No. 73. Stufato Alla Florentina (stewed Beef)
Stufato Alla Florentina, also known as stewed beef, is a traditional Italian dish with roots in the beautiful city of Florence. This heart...
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No. 74. Coscia Di Manzo Al Forno (rump Steak)
Coscia Di Manzo Al Forno, also known as rump steak, is a delicious Italian dish that is packed with flavors. The dish involves larding a p...
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No. 75. Polpettine Alla Salsa Piccante (beef Olives)
Polpettine Alla Salsa Piccante, also known as beef olives, is a traditional Italian dish that combines thinly sliced beef steak, flavorful...
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No. 76. Stufato Alla Milanese (stewed Beef)
Stufato Alla Milanese, also known as stewed beef, is a traditional Italian dish originating from the city of Milan. This hearty and flavor...
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No. 77. Manzo Marinato Arrosto (marinated Beef)
No. 77 Manzo Marinato Arrosto (Marinated Beef)
Recipe History
Manzo Marinato Arrosto, or Marinated Beef, is a traditional Italian dish t...
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No. 78. Manzo Con Sugo Di Barbabietole (fillet Of Beef)
No. 78. Manzo Con Sugo Di Barbabietole (Fillet of Beef) Recipe
Introduction:
No. 78. Manzo Con Sugo Di Barbabietole, also known as Fillet...
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No. 79. Manzo In Insalata (marinated Beef)
Manzo In Insalata, also known as marinated beef, is a classic Italian recipe that offers a delightful combination of flavors and textures....
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No. 80. Filetto Di Bue Con Pistacchi (fillets Of Beef With
No. 80: Filetto Di Bue Con Pistacchi (Fillets of Beef with Pistacchio Nuts)
Recipe Background:
The Filetto Di Bue Con Pistacchi, also kno...
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No. 81. Scalopini Di Riso (beef With Risotto)
History of Scalopini Di Riso:
Scalopini Di Riso, also known as beef with risotto, is a delicious and hearty dish that combines the rich f...
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No. 82. Tenerumi Alla Piemontese (tendons Of Veal)
Title: No. 82 - Tenerumi Alla Piemontese (Tendons of Veal)
Introduction:
Tenerumi Alla Piemontese is a traditional Italian dish that show...
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No. 83. Bragiuole Di Vitello (veal Cutlets)
Recipe Name: Bragiuole Di Vitello (Veal Cutlets)
Introduction:
Bragiuole Di Vitello, also known as Veal Cutlets, is a classic Italian dis...
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No. 84. Costolette Alla Manza (veal Cutlets)
No. 84 Costolette Alla Manza (Veal Cutlets)
Recipe History:
Costolette Alla Manza, also known as Veal Cutlets, is a classic Italian dish ...
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No. 85. Vitello Alla Pellegrina (breast Of Veal)
Vitello Alla Pellegrina, also known as breast of veal, is a delectable Italian dish that is rich in flavors and aromas. This recipe has a ...
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No. 86. Frittura Piccata Al Marsala (fillet Of Veal)
Frittura Piccata Al Marsala, also known as fillet of veal with Marsala sauce, is a delicious Italian dish that combines tender veal fillet...
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No. 87. Polpettine Distese (veal Olives)
Recipe: Polpettine Distese (Veal Olives)
History of the Recipe:
Polpettine Distese, also known as Veal Olives, is a traditional Italian d...
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No. 88. Coste Di Vitello Imboracciate (ribs Of Veal)
No. 88 - Coste Di Vitello Imboracciate (Ribs of Veal)
History:
Coste Di Vitello Imboracciate, also known as Ribs of Veal, is a classic It...
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No. 89. Costolette Di Montone Alla Nizzarda (mutton Cutlets)
No. 89 Costolette Di Montone Alla Nizzarda (Mutton Cutlets)
History and Fun Facts:
Costolette Di Montone Alla Nizzarda, also known as Mut...
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No. 90. Petto Di Castrato All'italiana (breast Of Mutton)
The history of Petto Di Castrato All'italiana, or breast of mutton in Italian style, traces back to traditional Italian culinary practices...
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No. 91. Petto Di Castrato Alla Salsa Piccante (breast Of Mutton)
No. 91 - Petto Di Castrato Alla Salsa Piccante (Breast of Mutton)
History:
Petto Di Castrato Alla Salsa Piccante, which translates to "Br...
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No. 92. Tenerumi D'agnello Alla Villeroy (tendons Of Lamb)
No. 92. Tenerumi D'agnello Alla Villeroy (Tendons of Lamb)
Recipe Length: 3852 characters
History:
Tenerumi D'agnello Alla Villeroy, or T...
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No. 93. Tenerumi D' Agnello Alla Veneziana (tendons Of Lamb)
Recipe: Tenerumi D' Agnello Alla Veneziana (Tendons of Lamb)
History and Fun Facts:
Tenerumi D' Agnello Alla Veneziana, also known as Ten...
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No. 94. Costolette D' Agnello Alla Costanza (lamb Cutlets)
Recipe Name: Costolette D' Agnello Alla Costanza (Lamb Cutlets)
Introduction:
Costolette D' Agnello Alla Costanza, or Lamb Cutlets in the...
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No. 95. Timballo Alla Romana
Recipe: Timballo Alla Romana
History:
Timballo Alla Romana is a traditional Italian dish that originated in the region of Lazio, particul...
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No. 96. Timballo Alla Lombarda
Recipe for Timballo Alla Lombarda (No. 96):
History of Timballo Alla Lombarda:
Timballo Alla Lombarda is a traditional Italian dish that ...
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No. 97. Lingua Alla Visconti (tongue)
History of Lingua Alla Visconti (Tongue)
Lingua Alla Visconti, also known as Tongue alla Visconti, is an Italian dish that dates back to ...
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No. 98. Lingua Di Manzo Al Citriuoli (tongue With Cucumber)
History and Fun Facts:
Lingua di Manzo al Citriuoli, also known as Tongue with Cucumber, is a traditional Italian dish that has been enjo...
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No. 99. Lingue Di Castrato Alla Cuciniera (sheep's Tongues)
History and Fun Facts:
Lingue di Castrato alla Cuciniera, or sheep's tongues in the style of the cook, is a traditional Italian dish that ...
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No. 100. Lingue Di Vitello All'italiana (calves' Tongues)
History of Lingue Di Vitello All'italiana:
Lingue Di Vitello All'italiana, or calves' tongues in Italian style, is a traditional Italian ...
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No. 101. Porcelletto Alla Corradino (sucking Pig)
Porcelletto Alla Corradino, also known as Sucking Pig, is a classic Italian dish that dates back to ancient times. It is said to have orig...
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No. 102. Porcelletto Da Latte In Galantina (sucking Pig)
Porcelletto Da Latte In Galantina (Sucking Pig)
History:
Porcelletto Da Latte In Galantina, also known as Sucking Pig in Galantina, is a ...
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No. 103. Ateletti Alla Sarda
Recipe: Ateletti Alla Sarda
History:
Ateletti Alla Sarda is a traditional Italian dish that originated from the region of Sardinia. This ...
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No. 104. Ateletti Alla Genovese
History of Ateletti Alla Genovese:
Ateletti Alla Genovese is a traditional Italian recipe that hails from the region of Genoa. Genoa, loc...
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No. 105. Testa Di Vitello Alla Sorrentina (calf's Head)
History of Testa Di Vitello Alla Sorrentina:
Testa Di Vitello Alla Sorrentina, also known as calf's head, is a traditional Italian dish t...
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No. 106. Testa Di Vitello Con Salsa Napoletana (calf's Head)
No. 106. Testa Di Vitello Con Salsa Napoletana (Calf's Head with Neapolitan Sauce)
Recipe
History:
The dish Testa Di Vitello Con Salsa N...
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No. 107. Testa Di Vitello Alla Pompadour (calf's Head)
No. 107. Testa Di Vitello Alla Pompadour (Calf's Head)
History:
Testa Di Vitello Alla Pompadour, or Calf's Head Pompadour, is a classic I...
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No. 108. Testa Di Vitello Alla Sanseverino (calf's Head)
History of Testa Di Vitello Alla Sanseverino Recipe:
Testa Di Vitello Alla Sanseverino, also known as calf's head, is a traditional Itali...
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No. 109. Testa Di Vitello In Frittata (calf's Head)
Recipe: No. 109 Testa Di Vitello In Frittata (calf's Head)
History and Fun Facts:
Testa Di Vitello In Frittata, also known as calf's head...
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No. 110. Zampetti (calves' Feet)
Zampetti, also known as calves' feet, is a traditional meat dish that has been enjoyed for centuries. This Italian recipe combines tender ...
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No. 111. Bodini Marinati
No. 111 Bodini Marinati Recipe
History:
Bodini Marinati is a traditional Italian dish that has been enjoyed for centuries. It originated ...
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No. 112. Animelle Alla Parmegiana (sweetbread)
Animelle alla Parmigiana, or sweetbread Parmigiana, is a classic Italian dish that showcases the delicate flavors and textures of sweetbre...
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No. 113. Animelle In Cartoccio (sweetbread)
No. 113. Animelle In Cartoccio (Sweetbread)
Introduction:
Animelle, also known as sweetbreads, are a delicacy that has been enjoyed for ...
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No. 114. Animelle All'italiana (sweetbread)
Historical Background:
Animelle All'italiana, commonly known as sweetbread, is a culinary delicacy that has been enjoyed throughout histo...
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No. 115. Animelle Lardellate (sweetbread)
History of No. 115 Animelle Lardellate (Sweetbread) Recipe:
The origins of the No. 115 Animelle Lardellate (Sweetbread) recipe can be tra...
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No. 116. Frittura Di Bottoni E Di Animelle (sweetbread And
Recipe No. 116: Frittura Di Bottoni E Di Animelle (Sweetbread and Mushroom Fritters)
History:
Frittura Di Bottoni E Di Animelle, also kno...
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No. 117. Cervello In Fili Serbe (calf's Brains)
No. 117 Cervello In Fili Serbe (Calf's Brains)
History:
Cervello In Fili Serbe, or Calf's Brains, is a traditional Italian dish that date...
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No. 118. Cervello Alla Milanese (calf's Brains)
Cervello Alla Milanese, or calf's brains Milanese-style, is a traditional Italian dish that may not be for the faint of heart, but is belo...
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No. 119. Cervello Alla Villeroy (calf's Brains)
If you're looking for an adventurous recipe that embodies the quintessential flavors of traditional Italian cuisine, then Cervello Alla Vi...
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No. 120. Frittura Of Liver And Brains
No. 120 Frittura Of Liver And Brains
Recipe History:
Frittura Of Liver And Brains is a classic Italian dish that has been enjoyed for cen...
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No. 121. Cervello In Frittata Montano (calf's Brains)
No. 121. Cervello In Frittata Montano (Calf's Brains)
Recipe History:
Cervello In Frittata Montano, also known as Calf's Brains Frittata,...
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No. 122. Marinata Di Cervello Alla Villeroy (calf's Brains)
[History of the Recipe]
Marinata Di Cervello Alla Villeroy, also known as calf's brains Villeroy, is a unique and flavorful dish that has ...
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No. 123. Minuta Alla Milanese (lamb's Sweetbread)
Title: Minuta Alla Milanese (Lamb's Sweetbread) Recipe
Introduction:
Minuta Alla Milanese, also known as lamb's sweetbread, is a traditio...
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No. 124. Animelle Al Sapor Di Targone (lamb's Fry)
No. 124. Animelle Al Sapor Di Targone (Lamb's Fry)
Animelle Al Sapor Di Targone, also known as Lamb's Fry, is a delightful Italian dish t...
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No. 125. Fritto Misto Alla Villeroy
Fritto Misto Alla Villeroy is a unique and delicious recipe that combines various ingredients like cocks' combs, calf's brains, sweetbread...
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No. 126. Fritto Misto Alla Piemontese
Fritto Misto Alla Piemontese, also known as No. 126, is a traditional Italian dish originating from the Piemonte region of Italy. This dis...
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No. 127. Minuta Di Fegatini (ragout Of Fowls' Livers)
No. 127 Minuta Di Fegatini (ragout Of Fowls' Livers)
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Introduction:
Minuta Di Fegatini, also known as ragout of fowls' livers, is a ...
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No. 128. Minuta Alla Visconti (chickens' Livers)
Recipe: Minuta Alla Visconti (Chicken's Livers)
History:
Minuta Alla Visconti is a classic Italian dish that originated in the Lombardy r...
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No. 129. Croutons Alla Principesca
History of Croutons Alla Principesca:
Croutons Alla Principesca, also known as Prince's Croutons, is a traditional Italian dish that date...
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No. 130. Croutons Alla Romana
Croutons Alla Romana Recipe
History:
Croutons Alla Romana is a traditional Italian dish that dates back many generations. It originated i...
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No. 131. Soffiato Di Cappone (fowl Souffle)
History of Soffiato Di Cappone (Fowl Souffle)
Soffiato Di Cappone, also known as Fowl Souffle, is a classic Italian dish that originated i...
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No. 132. Pollo Alla Fiorentina (chicken)
Recipe for Pollo Alla Fiorentina (Chicken)
History and Fun Facts
Pollo Alla Fiorentina, also known as Florentine-style chicken, is a trad...
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No. 133. Pollo All'oliva (chicken)
Pollo All'oliva, also known as Chicken with Olives, is a traditional Italian dish that originated in the regions of Tuscany and Umbria. Th...
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No. 134. Pollo Alla Villereccia (chicken)
Pollo Alla Villereccia, or chicken in the style of Villereccia, is a classic Italian dish that is known for its rich and flavorful sauce. ...
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No. 135. Pollo Alla Cacciatora (chicken)
Pollo alla Cacciatora, also known as Hunter's Chicken, is a classic Italian dish that is loved for its rich and hearty flavors. This tradi...
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No. 136. Pollastro Alla Lorenese (fowl)
Recipe: Pollastro Alla Lorenese (Fowl)
History:
Pollastro Alla Lorenese, also known as Fowl in Lorraine Style, is a classic dish that o...
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No. 137. Pollastro In Fricassea Al Burro (fowl)
The recipe for No. 137, Pollastro In Fricassea Al Burro (fowl), is a classic Italian dish that is rich in flavors and combines the tender ...
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No. 138. Pollastro In Istufa Di Pomidoro (braized Fowl)
History of the Recipe:
No. 138, Pollastro In Istufa Di Pomidoro or Braised Fowl in Tomato Sauce, is an Italian recipe that has been enjo...
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No. 139. Cappone Con Riso (capon With Rice)
Cappone Con Riso (Capon With Rice) Recipe
Introduction:
Cappone Con Riso, or Capon With Rice, is a classic Italian dish that combines ten...
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No. 140. Dindo Arrosto Alla Milanese (roast Turkey)
History of Dindo Arrosto Alla Milanese
Dindo Arrosto Alla Milanese, also known as roast turkey Milanese style, is a traditional Italian d...
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No. 141. Tacchinotto All'istrione (turkey Poult)
Historically, No. 141, Tacchinotto All'istrione, also known as Turkey Poult, has been a popular dish in Italian cuisine. This delightful r...
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No. 142. Fagiano Alla Napoletana (pheasant)
Fagiano Alla Napoletana, or Neapolitan-style pheasant, is a classic Italian dish with a rich history. Napoletana cuisine, originating from...
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No. 143. Fagiano Alla Perigo (pheasant)
Recipe: Fagiano Alla Perigo (Pheasant)
--- History of the Recipe ---
Fagiano Alla Perigo, also known as Pheasant Perigord, is a delicious...
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No. 144. Anitra Selvatica (wild Duck)
No. 144 Anitra Selvatica (Wild Duck)
The recipe for Anitra Selvatica, or wild duck, is a classic Italian dish that brings together the ri...
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No. 145. Perniciotti Alla Gastalda (partridges)
History of the Recipe:
No. 145 Perniciotti Alla Gastalda, also known as Partridges Gastalda-style, is a classic Italian dish that dates b...
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No. 146. Beccaccini Alla Diplomatica (snipe)
History and Fun Facts:
Beccaccini Alla Diplomatica, or Snipe in Diplomatic Style, is a classic Italian dish that originated in the 19th c...
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No. 147. Piccioni Alla Minute (pigeons)
Piccioni Alla Minute, also known as Pigeons in a Minute, is a classic Italian dish that dates back to the 18th century. It is a luxurious ...
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No. 148. Piccioni In Ripieno (stuffed Pigeons)
Piccioni In Ripieno (Stuffed Pigeons) Recipe
History and Fun Facts:
Piccioni In Ripieno, also known as stuffed pigeons, is an Italian dis...
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No. 149. Lepre In Istufato (stewed Hare)
Historical Background:
Lepre In Istufato, also known as stewed hare, is a traditional Italian dish that dates back several centuries. Hare...
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No. 150. Lepre Agro-dolce (hare)
The Lepre Agro-dolce, also known as hare in sweet and sour sauce, is a traditional Roman dish that combines the rich flavors of game meat ...
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No. 151. Coniglio Alla Provenzale (rabbit)
No. 151, Coniglio Alla Provenzale, is a traditional recipe featuring rabbit as the main ingredient. This flavorful dish originates from th...
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No. 152. Coniglio Arrostito Alla Corradino (roast Rabbit)
Coniglio Arrostito Alla Corradino (Roast Rabbit) Recipe
- History and Fun Facts -
Coniglio Arrostito Alla Corradino, or Roast Rabbit, is ...
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No. 153. Coniglio In Salsa Piccante (rabbit)
Coniglio In Salsa Piccante (Rabbit) Recipe
History of the Recipe:
Coniglio In Salsa Piccante, also known as Rabbit In Spicy Sauce, is a t...
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No. 154. Asparagi Alla Salsa Suprema (asparagus)
Recipe: Asparagi Alla Salsa Suprema (Asparagus)
History:
Asparagi Alla Salsa Suprema is a classic Italian dish that showcases the delici...
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No. 155. Cavoli Di Bruxelles Alla Savoiarda (brussels Sprouts)
Cavoli Di Bruxelles Alla Savoiarda (Brussels Sprouts)
Recipe History:
Cavoli Di Bruxelles Alla Savoiarda, or Brussels Sprouts in Savoyard ...
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No. 156. Barbabietola Alla Parmigiana (beetroot)
History of Barbabietola Alla Parmigiana (Beetroot Alla Parmigiana):
Barbabietola Alla Parmigiana, also known as Beetroot Alla Parmigiana,...
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No. 157. Fave Alla Savoiarda (beans)
Recipe for Fave Alla Savoiarda (Beans)
History:
Fave Alla Savoiarda, a delightful bean dish, originated in the Savoie region of France....
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No. 158. Verze Alla Capuccina (cabbage)
Verze Alla Capuccina, also known as Cabbage Capuccina, is a traditional Italian dish that dates back centuries. This simple yet flavorful ...
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No. 159. Cavoli Fiodi Alla Lionese (cauliflower)
Cavoli Fiodi alla Lionese, also known as Lionese-style cauliflower, is a classic Italian dish that celebrates the flavors of cauliflower c...
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No. 160. Cavoli Fiodi Fritti (cauliflower)
Cavoli Fiodi Fritti, also known as fried cauliflower or broccoli, is a delicious and flavorful dish that has become a popular appetizer or...
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No. 161. Cauliflower Alla Parmigiana
No. 161 Cauliflower Alla Parmigiana Recipe
History and Fun Facts:
Cauliflower Alla Parmigiana is a delicious Italian dish that originated...
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No. 162. Cavoli Fiori Ripieni
Recipe for Cavoli Fiori Ripieni (Stuffed Cauliflower)
History of the Recipe:
Cavoli Fiori Ripieni, or Stuffed Cauliflower, is a delicious...
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No. 163. Sedani Alla Parmigiana (celery)
No. 163 Sedani Alla Parmigiana (celery) Recipe:
History of the Recipe:
The Sedani Alla Parmigiana is a traditional Italian dish that orig...
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No. 164. Sedani Fritti All'italiana (celery)
History of Sedani Fritti All'italiana:
Sedani Fritti All'italiana is a classic Italian dish that is made with celery. It is a delightful ...
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No. 165. Cetriuoli Alla Parmigiana (cucumber)
Recipe: Cetriuoli Alla Parmigiana (Cucumber)
History of the Recipe:
Cetriuoli Alla Parmigiana, also known as Parmesan cucumbers, is a uni...
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No. 166. Cetriuoli Alla Borghese (cucumber)
Recipe: Cetriuoli Alla Borghese (Cucumber)
History:
Cetriuoli Alla Borghese, also known as Borghese cucumbers, is an Italian dish that da...
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No. 167. Carote Al Sughillo (carrots)
Carote Al Sughillo, also known as carrots in sughillo sauce, is a delicious Italian dish that combines the sweetness of carrots with the r...
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No. 168. Carote E Piselli Alla Panna (carrots And Peas)
Carote e Piselli alla Panna, or Carrots and Peas with Cream, is a classic Italian dish that combines two of nature's most vibrant and deli...
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No. 169. Verze Alla Certosine (cabbage)
Verze Alla Certosine is a traditional Italian dish that showcases the versatility and simplicity of cabbage as the main ingredient. This c...
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English Drawn Butter
English drawn butter sauce, also known as beurre blanc, is a classic and versatile sauce that has been enjoyed for centuries. Its origins ...
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Plain Sauce Hollandaise
History of Sauce Hollandaise:
Sauce Hollandaise is a classic French sauce that is well-known for its rich and creamy texture. It is said t...
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Anchovy Sauce
Anchovy sauce is a classic condiment that adds a burst of umami flavor to various dishes. This savory sauce dates back centuries and has b...
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Sauce Bechamel
Sauce Béchamel is a classic French white sauce that is a staple in French cuisine. It is made by combining butter, flour, milk, and seaso...
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Tarragon Sauce
History of Tarragon Sauce:
Tarragon sauce, also known as Sauce Béarnaise, originated in France in the 19th century. It is a classic Fren...
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Horseradish Sauce
Horseradish sauce is a condiment that adds a bold and tangy flavor to a wide range of dishes. It has been enjoyed for centuries and is esp...
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Cream Or White Sauce
Cream or white sauce is a versatile culinary creation that has been enjoyed by people all around the world for centuries. Its origins can ...
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Brown Butter Sauce
The history of brown butter sauce dates back centuries and is believed to have originated in French cuisine. This rich and flavorful sauce...
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Sauce Perigueux
Sauce Périgueux, also known as Sauce Périgord, is a classic French sauce that originates from the Périgord region of France. The Périg...
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Tomato Sauce
Recipe for Tomato Sauce:
Introduction:
Tomato sauce is a versatile and flavorful condiment that is fundamental in many culinary tradition...
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Paprika Sauce
Paprika sauce is a delicious and versatile condiment that adds a burst of flavor to any dish. Made from a combination of flour, butter, pa...
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Curry Sauce
Curry sauce is a delicious and versatile sauce that is perfect for adding a bold and flavorful kick to a wide variety of dishes. With its ...
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Italian Sauce
Italian Sauce Recipe
Introduction:
Italian sauce, also known as marinara sauce, is a classic and versatile sauce that has been enjoyed fo...
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To Preserve Eggs
Preserving eggs has been a practice that dates back centuries. With the advancements in food preservation techniques, we now have various ...
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Eggs And Crumbing
History and Fun Facts about Eggs and Crumbing:
The technique of dipping food items in beaten egg and rolling them in crumbs is commonly r...
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Shirred Eggs
Shirred eggs, also known as baked eggs or eggs en cocotte, are a classic breakfast dish that originated in France. This dish is not only d...
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Eggs Mexicana
Eggs Mexicana Recipe
History:
Eggs Mexicana, also known as Mexican-style eggs, is a delicious and flavorful dish that combines the vibran...
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Eggs On A Plate
Eggs on a Plate Recipe:
History:
Eggs on a Plate is a simple and classic dish that has been enjoyed for generations. It is believed to ha...
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Eggs De Lesseps
Eggs De Lesseps - A Delectable Classic Brunch Delight
Introduction:
Eggs De Lesseps, also known as Oeufs De Lesseps, is a classic brunch ...
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Eggs Meyerbeer
History of Eggs Meyerbeer:
Eggs Meyerbeer is a classic dish that originates from the culinary repertoire of European cuisine. Named after ...
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Eggs A La Reine
Eggs A La Reine Recipe
History:
Eggs A La Reine is a classic dish that originated in France. It is believed to have been named after Mari...
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Eggs Au Miroir
Eggs Au Miroir, also known as "eggs in the mirror," is a classic French egg dish that dates back centuries. This simple yet elegant recipe...
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Eggs A La Paysanne
Recipe: Eggs A La Paysanne
History:
Eggs A La Paysanne is a delicious and hearty dish that originates from the rural regions of France, s...
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Eggs A La Trinidad
History and Fun Facts:
Eggs A La Trinidad is a classic dish that originated in Trinidad and Tobago, a Caribbean island nation famous for ...
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Eggs Rossini
Eggs Rossini is a classic Italian dish that pays homage to the renowned opera composer Gioachino Rossini. It is a delicious breakfast or b...
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Eggs Baked In Tomato Sauce
Eggs Baked in Tomato Sauce: A Delicious Twist on a Classic Dish
Introduction:
Eggs baked in tomato sauce, also known as shakshuka, is a ...
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Eggs A La Martin
Recipe: Eggs À La Martin
History:
Eggs À La Martin is a classic dish that dates back to the 19th century. It was named after Chef Marti...
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Eggs A La Valencienne
Eggs A La Valencienne Recipe
History and Fun Facts:
Eggs A La Valencienne is a classic dish that originated in Valencia, Spain. The dish ...
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Fillets Of Eggs
Fillets of Eggs Recipe:
History:
Fillets of Eggs, also known as Omelette Fillets, is a classic dish that has been enjoyed for many years....
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Eggs A La Suisse
Eggs A La Suisse, also known as Swiss-style eggs, is a delicious and satisfying dish that combines the creaminess of eggs, the richness of...
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Eggs With Nut-brown Butter
Eggs With Nut-brown Butter: A Classic Dish with a Twist
Eggs with nut-brown butter is a classic dish that dates back many years, enjoyed ...
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Egg Timbales
The history of Egg Timbales dates back to the late 19th century, where they were often served as an elegant appetizer or a light lunch opt...
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Eggs Coquelicot
History of Eggs Coquelicot Recipe:
Eggs Coquelicot is a delightful and elegant recipe that originated in France. Coquelicot, meaning "pop...
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Eggs Suzette
History of Eggs Suzette:
Eggs Suzette is a classic French dish that is popular all over the world. It is believed to have been created in ...
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Eggs En Cocotte
History of Eggs En Cocotte:
Eggs En Cocotte, also known as "baked eggs," is a classic French dish that translates to "eggs in pots." It i...
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Eggs Steamed In The Shell
Eggs Steamed In The Shell Recipe
History:
Eggs are a popular food and have been consumed by humans for thousands of years. While boiling ...
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Birds' Nests
History of Birds' Nests Recipe:
Birds' Nests is a classic egg dish that has been enjoyed for many years. Its origins can be traced back t...
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Eggs En Panade
Eggs En Panade Recipe:
History of Eggs En Panade:
Eggs En Panade, also known as French Toast, is a dish with a rich history that dates b...
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Egg Pudding
History of Egg Pudding Recipe:
The recipe for Egg Pudding has been enjoyed for many years and is often considered a comforting and wholes...
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Eggs A La Bonne Femme
Eggs A La Bonne Femme is a classic French dish that features a delightful combination of eggs, onions, and a rich and creamy sauce. This r...
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To Poach Eggs
Poached eggs are a classic breakfast dish that has been enjoyed for generations. This method of cooking eggs involves gently cooking them ...
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Eggs Mirabeau
Eggs Mirabeau Recipe: A Classic French Delicacy
History and Fun Facts:
Eggs Mirabeau is a delightful dish with a fascinating history. Nam...
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Eggs Norwegian
Recipe: Eggs Norwegian
Introduction:
Eggs Norwegian is a delicious and classic dish that combines the richness of poached eggs with the r...
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Eggs Prescourt
Historical Background:
Eggs Prescourt, also known as Eggs Périgueux, is a classic French dish that originated in the late 19th century. N...
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Eggs Courtland
History of Eggs Courtland:
Eggs Courtland is a classic dish that has been enjoyed for many years. Its origins can be traced back to the C...
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Eggs Louisiana
History of Eggs Louisiana:
Eggs Louisiana is a classic and flavorful dish that originated in the southern region of the United States. Th...
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Eggs Richmond
Eggs Richmond is a delightful and satisfying dish that combines the richness of poached eggs with the creaminess of a savory cream sauce. ...
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Hungarian Eggs
Hungarian Eggs, also known as Hungarian Rice with Eggs, is a delightful dish that combines simple ingredients to create a flavorful and sa...
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Eggs Nova Scotia
History of Eggs Nova Scotia:
Eggs Nova Scotia is a classic dish that originated in the coastal province of Nova Scotia, Canada. This dele...
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Eggs Lakme
History of Eggs Lakme:
Eggs Lakme is a delightful and flavorful dish that is believed to have originated in the Indian region of Lakshadwe...
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Eggs Malikoff
Eggs Malikoff, also known as "Eggs Malakhov" or "Eggs Malakov," is a luxurious and indulgent dish that combines the richness of caviar, th...
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Eggs Virginia
Eggs Virginia Recipe
Introduction:
Eggs Virginia is a delightful and fulfilling dish that combines the flavors of fresh corn, eggs, and c...
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Japanese Eggs
**Japanese Eggs: A Delicate Fusion of Flavors**
*History and Fun Facts*
Japanese cuisine is known for its delicate flavors, fresh ingred...
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Eggs A La Windsor
Eggs A La Windsor Recipe
History:
Eggs A La Windsor is a classic dish that originated in England. The dish is named after the famous roya...
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Eggs Buckingham
History of Eggs Buckingham:
Eggs Buckingham is a classic egg dish that combines the richness of eggs with the savory flavors of ham and t...
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Eggs A La Finnois
Eggs a la Finnois Recipe: Classic Comfort Food with a Twist
Introduction:
Eggs a la Finnois, also known as Finnish-style eggs, is a delic...
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Eggs A La Gretna
Eggs A La Gretna Recipe:
History:
Eggs A La Gretna is a classic dish that originated in Gretna, Louisiana in the late 19th century. It co...
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Eggs A L'imperatrice
History of Eggs A L'imperatrice:
Eggs A L'imperatrice, also known as Eggs Empress, is a classic French dish that dates back to the 19th c...
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Eggs With Chestnuts
Eggs With Chestnuts Recipe:
History and Fun Facts:
Eggs with chestnuts is a delightful dish that combines the richness of eggs with the e...
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Eggs A La Regence
History:
Eggs A La Regence is a classic French dish that originated during the regency period in France in the early 18th century. The dis...
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Eggs A La Livingstone
Eggs A La Livingstone is a classic recipe that combines the richness of pate-de-foie-gras with perfectly poached eggs, all served on a bed...
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Eggs Mornay
Eggs Mornay is a delightful and creamy dish that combines poached eggs with a rich and savory cheese sauce. This classic recipe originated...
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Eggs Zanzibar
Eggs Zanzibar is a delightful and flavorful dish that can be enjoyed for breakfast, brunch, or even as a light dinner option. Originating ...
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Eggs Monte Bello
History of Eggs Monte Bello:
Eggs Monte Bello is a classic dish that originated in the early 20th century. It is believed to have been cre...
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Eggs A La Bourbon
Eggs A La Bourbon: A Classic Dish with a Twist
Introduction:
Eggs A La Bourbon is a delicious and satisfying dish that combines the rich...
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Eggs Bernaise
Eggs Bernaise Recipe
History:
Eggs Bernaise is a classic dish that originated in French cuisine. It is named after the famous Bernaise sa...
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Eggs A La Rorer
Eggs à la Rorer Recipe
Introduction:
Eggs à la Rorer is a delightful dish that combines the richness of poached eggs, the creamy goodn...
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Eggs Benedict
History of Eggs Benedict:
Eggs Benedict is a classic breakfast or brunch dish that has become a favorite for many people around the world...
|
To Hard-boil Eggs
Hard-boiled eggs are a versatile and nutritious food that can be enjoyed in numerous ways. From deviled eggs to egg salad sandwiches, hard...
|
Eggs Creole
Eggs Creole Recipe:
History:
Eggs Creole is a classic dish that originated in New Orleans, Louisiana. It is a flavorful and versatile rec...
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Curried Eggs
Curried Eggs Recipe:
History and Fun Facts:
Curried Eggs is a popular dish that originates from Indian cuisine, where curries are an inte...
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Eggs Beauregard
History of Eggs Beauregard:
Eggs Beauregard, also known as "oeufs Beauregard" in French, is a classic dish that originated in France. The...
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Eggs Lafayette
History of Eggs Lafayette:
Eggs Lafayette is a delightful dish that combines the richness of hard-boiled eggs with the flavorful touch of...
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Eggs Jefferson
History of Eggs Jefferson Recipe:
Eggs Jefferson is a classic American breakfast dish that dates back to the early 1900s. The recipe was ...
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Eggs Washington
History of Eggs Washington:
Eggs Washington is a delightful recipe that originated in the United States, paying homage to the nation's ca...
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Eggs Au Gratin
Eggs Au Gratin, one of the classic comfort foods, is a dish that combines the rich creaminess of cheese with the satisfying flavor of eggs...
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Deviled Eggs
Deviled Eggs Recipe:
Deviled eggs are a classic appetizer that is always a crowd-pleaser. These delightful little treats originated in an...
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Eggs A La Tripe
Eggs à la Tripe is a traditional dish that combines the humble ingredients of eggs and onions into a delightful and flavorful meal. Despi...
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Eggs A L'aurore
Eggs A L'aurore, also known as Eggs Aurora, is a classic dish that originated in France. The name "aurore" means "dawn" in French, which p...
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Eggs A La Dauphin
History of Eggs A La Dauphin:
Eggs A La Dauphin is a classic French dish that originated in the region of Dauphiné in southeastern Franc...
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Eggs A La Bennett
History of Eggs A La Bennett
Eggs A La Bennett is a classic dish that has stood the test of time. It is named after Arnold Bennett, a Bri...
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Eggs Broulli
The history of Eggs Brouilli can be traced back to 18th century French cuisine, where it originated as a simple and quick dish made with b...
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Scalloped Eggs
Scalloped eggs are a delicious and hearty dish that combines the creamy goodness of hard-boiled eggs with a flavorful white sauce. This re...
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Egg Farci
Egg Farci, a delicious and savory dish, is a classic recipe that has roots in French cuisine. The word "farci" means "stuffed" in French, ...
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Egg Balls
Egg Balls are a delightful addition to soups and vegetable dishes, adding a burst of flavor and texture. They are small, bite-sized balls ...
|
Deviled Egg Salad
Deviled Egg Salad Recipe:
History:
Deviled Egg Salad is a classic dish that has been enjoyed for many years. The combination of hard-boil...
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Japanese Hard Eggs
Japanese Hard Eggs, also known as Tamago Gohan, is a simple yet comforting dish that is commonly enjoyed in Japan, especially for those lo...
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Eggs En Marinade
Eggs En Marinade Recipe:
Eggs En Marinade is a delightful recipe that combines the richness of hard-boiled eggs with the tangy flavors of...
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Eggs A La Polonaise
History of Eggs A La Polonaise:
Eggs A La Polonaise is a classic dish that originated in Poland. It is a delicious and elegant dish that ...
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Eggs A La Hyde
Eggs A La Hyde Recipe
History:
Eggs A La Hyde is a classic recipe that dates back to the early twentieth century. It is named after Henry...
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Eggs A La Vinaigrette
Eggs A La Vinaigrette Recipe
History:
Eggs A La Vinaigrette is a classic dish that combines the simplicity of hard-boiled eggs with the t...
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Eggs A La Russe
History of Eggs A La Russe:
Eggs a la Russe is a delightful Victorian-era dish that originated in Russia during the 19th century. This cl...
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Eggs Lyonnaise
Eggs Lyonnaise Recipe
History:
Eggs Lyonnaise is a classic French dish that originated in the city of Lyon in eastern France. Lyon is kno...
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Egg Croquettes
Egg Croquettes Recipe
History:
Egg croquettes are a delightful dish that originated in France during the late 19th century. Croquettes, i...
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Egg Chops
Egg Chops are a delicious and unique dish that combines the creaminess of hard-boiled eggs with the savory flavors of chopped ham. This re...
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Plain Scrambled Eggs
Scrambled eggs are a classic and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are quick and easy to make, and ...
|
Eggs Scrambled With Lettuce
History of Eggs Scrambled With Lettuce Recipe:
Eggs Scrambled with Lettuce is a delightful and nutritious dish that combines the creamine...
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Scrambled Eggs With Shrimps
Scrambled Eggs With Shrimps Recipe:
History and Fun Facts:
Scrambled eggs are a classic breakfast dish enjoyed by many cultures around th...
|
Egg Flip
Egg Flip Recipe: A Classic, Comforting Delight
Introduction:
Egg Flip is a delightful and easy-to-make beverage recipe that has been enjo...
|
Omelet With Asparagus Tips
Omelet with Asparagus Tips is a classic dish that combines the light and fluffy texture of an omelet with the tender and slightly crisp as...
|
Omelet With Green Peas
Omelet With Green Peas Recipe
History and Fun Facts:
The omelet is a versatile dish that can be traced back to ancient times. The concept...
|
Havana Omelet
The Havana Omelet is a delicious and flavorful dish that originated in the vibrant city of Havana, Cuba. This recipe combines the rich fla...
|
Omelet With Tomato Sauce
Omelet with Tomato Sauce Recipe
Introduction:
The Omelet with Tomato Sauce is a delightful and flavorful dish that combines the simplicit...
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Omelet With Oysters
Oysters have been enjoyed as a delicacy for centuries, and they are commonly used in a wide variety of dishes. One such dish is the Omelet...
|
Omelet With Sweetbreads
Omelet With Sweetbreads Recipe
History:
Omelets have been enjoyed for centuries across different cultures. The art of making omelets can ...
|
Omelet With Tomatoes
History of Omelet with Tomatoes:
The Omelet with Tomatoes is a delightful dish that combines the goodness of eggs with the flavorful tang...
|
Omelet With Ham
History of the Omelet with Ham Recipe:
The omelet is a classic dish that has been enjoyed for centuries across different cultures and cui...
|
Omelet With Cheese
Omelet With Cheese Recipe
History:
The omelet, a simple yet versatile dish, has been enjoyed by people for centuries. The origins of the ...
|
Omelet With Fine Herbs
Omelet With Fine Herbs is a classic and delicious dish that perfectly combines the savory flavors of eggs, cream, and fresh herbs. This re...
|
Spanish Omelet
History of Spanish Omelet:
The Spanish Omelet, also known as Tortilla Española, is a traditional Spanish dish that has become popular wo...
|
Omelet Jardiniere
History of Omelet Jardinière:
Omelet Jardinière is a delightful variation of the classic omelet that incorporates a mix of fresh herbs ...
|
Omelet With Fresh Mushrooms
Omelet with Fresh Mushrooms Recipe
Omelet with Fresh Mushrooms is a delightful and tasty dish that is perfect for a light lunch or brunch...
|
Omelet O'brien
Omelet O'Brien Recipe
History:
Omelet O'Brien is named after Colonel William Smith O'Brien, an Irish nationalist leader in the 19th centu...
|
Omelet With Potatoes
History of Omelet With Potatoes Recipe:
The history of the omelet can be traced back to ancient Persia, where it was known as 'kuku'. Ove...
|
Omelet A La Washington
Omelette à la Washington is a classic dish that dates back to the late 19th century and has been enjoyed by many over the years. This uni...
|
Omelet With Rum
Recipe: Omelet With Rum
Introduction:
The Omelet With Rum is a unique and intriguing recipe that combines the flavors of a classic omelet...
|
Swiss Souffle
Swiss Souffle Recipe
History of the Recipe:
Souffles have been a part of French cuisine for centuries. The word "souffle" means "puff" in...
|
Omelet A La Duchesse
History of the Omelet A La Duchesse Recipe:
The Omelet A La Duchesse is a delightful sweet baked omelet that has a rich history and is co...
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Tongue.
Tongue has been enjoyed as a culinary delight for centuries. This unique delicacy can be found in various cuisines around the world, and i...
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Veal Loaf. Mrs. U. F. Seffner.
Veal loaf is a classic dish that has been enjoyed by many for generations. This recipe, shared by Mrs. U. F. Seffner, combines lean veal a...
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Forcemeat Balls. Mrs. Judge Bennett.
Forcemeat balls are a classic recipe that has been enjoyed for centuries. The name "forcemeat" originates from the French word "farce," wh...
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To Fry Ham.
Recipe: Pan-Fried Ham with Milk Gravy
The tradition of frying ham has been a longstanding practice in many cultures around the world. Fry...
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Ham Toast. Mrs. E. Seffner.
Ham Toast Recipe
History:
Ham Toast is a simple and delicious dish that has been enjoyed for many years. This classic recipe has its root...
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Boiled Ham.
Boiled Ham Recipe:
History and Fun Facts:
Boiled ham is a classic dish that has been enjoyed for centuries. It is believed to have origin...
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Batter Pudding With Beef Roast. Mrs. C. H. Norris.
Batter Pudding with Beef Roast
Recipe History:
Batter pudding with beef roast is a delicious and comforting dish that has been enjoyed by...
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Scrapple. Mrs. Edward E. Powers.
Scrapple is a traditional American dish that originated in the mid-Atlantic region, particularly in Pennsylvania. It has a rich history an...
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Boned Shoulder Of Mutton.
The Boned Shoulder of Mutton is a classic dish that has been enjoyed for many years. This recipe involves carefully removing the bone from...
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Spiced Meat. Mrs. Ira Uhler.
Spiced Meat Recipe:
History:
Spiced meat has a rich history that can be traced back to various cultures around the world. In the 19th cen...
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To Roast Pork.
Roast Pork has long been a beloved dish in many cultures around the world. Dating back centuries, this flavorful and succulent dish has be...
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Pot Roast. Mrs. Belinda Martin.
Pot Roast Recipe
History and Fun Facts:
Pot roast is a classic dish that has been enjoyed for centuries. The method of slow-cooking meat...
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Veal And Ham Sandwich. Mary W. Whitmarsh.
The Veal and Ham Sandwich is a classic recipe that has been enjoyed for many years. Its origins can be traced back to traditional delis an...
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Dressing For Roast Of Veal. Mrs. E. Fairfield.
Recipe for Dressing for Roast of Veal:
Introduction:
The tradition of preparing a roast of veal with a flavorful dressing has been enjoye...
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Veal Stew.
The history of Veal Stew dates back to ancient times when people first began cooking meat in pots over fire. Stews were a practical and ef...
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Veal Loaf. Mrs. Gertrude Douglas Weeks.
Veal loaf, also known as beef loaf, is a delicious and comforting dish that has been enjoyed by families for generations. This classic rec...
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Cold Meat Turnovers. Mrs. A. B.
History of Cold Meat Turnovers:
Cold meat turnovers have long been a popular dish, loved for their portability and delicious flavors. Thi...
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Veal Cutlets. Mrs. U. F. Seffner.
History of Veal Cutlets:
Veal cutlets have been a popular dish in many culinary traditions around the world for centuries. The dish is be...
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Potato And Meat Pie.
Potato And Meat Pie is a hearty and delicious dish that combines mashed potatoes with layers of cold meat, creating a comforting and satis...
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Fried Liver.
Fried liver is a classic dish that has been enjoyed for many generations. It is a simple yet flavorful way to prepare calf's liver, result...
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Beefsteak And Onions. Mrs. H. T. Van Fleet.
Beefsteak And Onions is a classic dish that has been enjoyed by many for generations. It is a simple yet delicious recipe that combines th...
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Beef A La Mode. Alice Turney Thompson.
Beef À La Mode Recipe:
History and Fun Facts:
Beef À La Mode is a classic dish that originated in France, known as "Bœuf À La Mode,"...
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Beef Loaf. Mrs. J. J. Sloan.
Beef Loaf, also known as meatloaf, is a classic dish that has been enjoyed by many for generations. Its origins can be traced back to vari...
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Beefsteak And Mushrooms. Caleb H. Norris.
Beefsteak And Mushrooms is a classic dish that combines the rich flavors of tender beefsteak with earthy mushrooms. This delightful recipe...
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To Fry Steak. Mrs. H. T. Van Fleet.
Recipe: To Fry Steak
History:
The art of frying steak is a culinary technique that has been practiced for centuries. Frying steak quickly...
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Stuffed Beefsteak. E. H. W.
Stuffed Beefsteak, also known as E.H.W., is a delicious and hearty dish that combines tender beef steak with a flavorful and savory stuffi...
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Beefsteak. Mr. George B. Christian.
Beefsteak: A Classic Recipe
Introduction:
Beefsteak is a timeless and much-loved dish that has been enjoyed by generations. It is a stapl...
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Rabbits. Mrs. Eckhart.
History of the Recipe:
Rabbit has long been a popular meat in many cuisines around the world. This small game animal was commonly hunted ...
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To Broil Meats.
History of Broiling Meats:
Broiling is a cooking technique that has been practiced for centuries to enhance the flavor and tenderness of ...
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To Boil Meats.
History of Boiled Meats:
Boiling is one of the oldest cooking techniques known to mankind. It can be traced back thousands of years, maki...
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Accompaniments. Mrs. Dell De Wolfe.
Accompaniments are an essential part of any delicious meal, as they enhance the flavors and textures of the main dish. They not only compl...
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Potted Pigeons Or Birds.
Potted pigeons or birds is a classic recipe that dates back centuries. It was a popular dish in medieval times and is still enjoyed today....
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Pigeons And Partridges.
Pigeons and partridges have been enjoyed in various cuisines throughout history. These birds offer tender and flavorful meat that can be p...
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A Good Sauce For Birds Or Venison.
The history of creating delicious sauces for game meats, such as birds or venison, dates back centuries. These sauces were developed to en...
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Plain Stuffing.
Plain stuffing is a classic and essential dish that has been a staple in many households for generations. It is commonly used as a filling...
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Oyster Dressing.
Oyster dressing is a classic dish that brings together the flavors of oysters and traditional stuffing. It is a beloved addition to holida...
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Roast Ducks And Geese.
Roast Ducks and Geese have been a popular dish for centuries, enjoyed by people all around the world. The crispy skin, tender meat, and ri...
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Chestnut Dressing. Mrs. W. H. Eckhart.
Chestnut Dressing Recipe:
History of the Recipe:
Chestnut dressing is a traditional dish that has been enjoyed for many years, especially...
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Apple Stuffing. Mrs. W. H. Eckhart.
Recipe Title: Apple Stuffing by Mrs. W. H. Eckhart
Introduction:
Apple stuffing is a flavorful and aromatic dish that has been enjoyed fo...
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Boned Turkey. Mrs. R. H. J.
Recipe for Boned Turkey
History of the Recipe:
The art of boning a turkey is attributed to Mrs. R. H. J., a renowned chef from the early ...
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Roast Turkey. Mrs. J. F. Mc Neal.
Roast Turkey Recipe
History:
Roast turkey has long been a centerpiece of festive meals, particularly during the holiday season. Its origi...
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Turkey And Dressing. Mrs. U. F. Seffner.
History of Turkey and Dressing Recipe:
Turkey and Dressing is a classic dish that is often associated with holiday meals, particularly Th...
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Drop Dumplings For Stewed Chicken. Mrs. W. H. Eckhart.
Recipe: Drop Dumplings for Stewed Chicken
History:
Dumplings have been enjoyed in various cultures around the world for centuries. They a...
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Chicken On Biscuit. Mrs. H. T. Van Fleet.
Chicken On Biscuit is a classic dish that has been enjoyed by families for generations. This comforting recipe combines tender chicken and...
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Chicken Pie.
Chicken Pie Recipe
History of Chicken Pie:
Chicken pie is a classic dish that has been enjoyed for centuries. The origins of the recipe ...
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Chicken Pie. Mrs. M. A. Moorhead.
Recipe for Chicken Pie
History and Fun Facts:
Chicken pie has a rich history and is a beloved dish in many cultures around the world. It ...
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Fried Chicken. Mrs. J. Ed. Thomas.
History:
Fried chicken is a beloved dish that has a rich history in Southern cuisine, particularly in the United States. Its roots can be...
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A Good Way To Cook Chicken. Mrs. R. H. Johnson.
History of Fricassee Chicken Recipe:
The fricassee chicken recipe has a rich history dating back centuries, and it has been enjoyed by ma...
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Drop Dumplings For Veal Or Chicken. Mrs. R. H. Johnson.
Drop dumplings are a classic and satisfying addition to any veal or chicken dish. This recipe has been passed down through generations, lo...
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Jellied Chicken. Mrs. R. H. J.
Jellied Chicken Recipe
History and Fun Facts:
Jellied chicken, also known as chicken aspic, is a classic dish that originated in Europe d...
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Broiled Oysters.
Broiled Oysters Recipe:
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Introduction:
Broiled oysters are a classic seaf...
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Accompaniments For Fowls.
Accompaniments for fowls have a long and rich history dating back centuries. These flavorful sauces and condiments were specifically creat...
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Escaloped Salmon. Carrie P. Wallace.
Escaloped Salmon: A Classic and Delicious Seafood Recipe
Introduction:
Escaloped Salmon is a delightful and easy-to-make dish that combi...
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Oven Fried Fish. Mrs. Jane E. Wallace.
Oven Fried Fish Recipe
History:
The concept of oven-frying, a healthier alternative to deep frying, has been around for centuries. While ...
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Pigs In Blanket. Fred. Linsley.
Pigs in Blanket Recipe
History:
The dish known as "Pigs in Blanket" has a long and varied history across different cultures. One of the e...
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Sour Sauce For Fish.
Sour Sauce for Fish: A Delicious and Tangy Delight
Introduction:
The history of sour sauce can be traced back to ancient times, where it ...
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Sauce For Fish.
Sauce for fish is a classic accompaniment that adds a burst of flavor and richness to any seafood dish. It has a long-standing history, wi...
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Salmon Loaf. Margaret Leonard.
Recipe for Salmon Loaf:
Salmon Loaf is a classic dish that has been enjoyed for generations. It is hearty, flavorful, and easy to prepare...
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Salt Herring. Mrs. Judge B.
History of Salt Herring:
Salt herring is a traditional dish that has been enjoyed for centuries, particularly in coastal regions where fi...
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Sour Fish. Mrs. W. H. Eckhart.
Sour Fish Recipe - Mrs. W. H. Eckhart
History:
The Sour Fish recipe has been a beloved dish in many cultures for centuries. It originated...
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Fried Oysters. Mrs. H. T. Van Fleet.
Fried oysters are a delicious delicacy that has been enjoyed for many years. This recipe for Fried Oysters, shared by Mrs. H. T. Van Fleet...
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Oyster Pie. Mrs. Emma Ogier.
Recipe: Oyster Pie by Mrs. Emma Ogier
History:
Oyster pie has a long and rich history, dating back to ancient times when oysters were abu...
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Oyster Pie. Mrs. Eckhart.
History of Oyster Pie:
Oyster pie is a dish that dates back centuries and has been enjoyed by many cultures around the world. The combina...
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Oyster Gumbo. Alice Turney Thompson.
Oyster gumbo is a classic and flavorful dish that combines the richness of oysters with a delicious and hearty soup base. Its origins can ...
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Steamed Oysters. S. E. G.
Steamed oysters, also known as "S. E. G." (Steamed Eastern Gulf) oysters, are a delicious and delicate seafood dish that is enjoyed by oys...
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Escaloped Oysters. Evelyn Gailey.
Escaloped oysters are a classic dish that has been enjoyed by seafood lovers for many years. This delectable preparation involves layering...
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Codfish Balls. Mrs. T. H. Linsley.
Codfish Balls, also known as Codfish Cakes, are a delicious and classic dish that originated from New England. This popular recipe has bee...
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Fried Fish. Mrs. J. S. Reed.
History of Fried Fish:
Fried fish is a dish that has a long history and can be found in various cuisines around the world. It is believed...
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Oysters On Toast. Mrs. John Kishler.
Recipe: Oysters on Toast
Introduction:
Oysters on Toast is a classic and delicious dish that combines the briny flavor of fresh oysters w...
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Slivered Codfish.
Slivered Codfish is a classic dish that has been enjoyed for centuries. Codfish is known for its delicate flavor and flaky texture, which ...
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Codfish With Egg. Mrs. E. P. True.
Codfish with Egg Recipe:
Codfish with Egg is a classic dish that has been enjoyed for generations. It is a simple yet flavorful recipe th...
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Codfish With Cream. Mrs. E. P. True.
Codfish with cream is a classic dish that has been enjoyed for many years. The combination of tender codfish and creamy sauce creates a fl...
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Baked Fish.
Baked Fish Recipe:
Fish has been a staple in diets around the world for centuries. It is a versatile ingredient that can be cooked in var...
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Rule For Selecting Fish.
The Rule for Selecting Fish has been passed down through generations, ensuring that only the freshest and highest-quality fish make it to ...
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Accompaniments Of Fish. Mrs. Dell Webster De Wolfe.
Accompaniments Of Fish - Mrs. Dell Webster De Wolfe
History of the Recipe:
Accompaniments have always played an important role in enhanci...
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Vegetable Soup. Mrs. G. A. Livingston.
Vegetable Soup Recipe: Mrs. G. A. Livingston
History of the Recipe:
Vegetable soup has a long history and is a staple in many cultures ar...
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Veal Soup. Mrs. Samuel Bartram.
Recipe for Veal Soup:
History of the Recipe:
Veal soup, also known as calf soup, has been enjoyed as a comforting and nourishing dish for...
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Vegetable Soup. Mrs. J. S. Reed.
Vegetable Soup Recipe
History and Fun Facts:
Vegetable soup is a beloved dish that has been enjoyed by people around the world for centu...
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Tomato Soup. Mrs. T. H. B. Beale
Tomato Soup is a classic dish that has been enjoyed by countless people around the world. This comforting and flavorful soup has a rich hi...
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Potato Soup. Mrs. U. F. Seffner.
Potato soup is a classic dish that has been enjoyed for centuries. It is a comforting and hearty soup that is perfect for those chilly day...
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Tomato Soup. Mrs. Harry True.
Tomato soup is a beloved classic that has a rich and interesting history. Its origins can be traced back to the 18th century in Spain, whe...
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Corn Soup. Mrs. G. H. Wright.
Corn soup is a beloved dish that has been enjoyed for generations. It's a comforting and satisfying soup that is perfect for any occasion....
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Tomato Soup. Mrs. R. H. Johnson.
Tomato Soup Recipe:
by Mrs. R. H. Johnson
Introduction:
Tomato soup is a classic and comforting dish that has been enjoyed for centuries....
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Noodle Soup. Mrs. W. H. Eckhart.
Noodle soup is a comforting and hearty dish that has been enjoyed for centuries in various cultures around the world. The history of noodl...
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Oyster Stew. Mrs. J. Ed. Thomas.
Oyster Stew: A Timeless Delicacy with a Rich History
Oyster stew is a classic dish that has been enjoyed for centuries, dating back to an...
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Potato Soup. Mrs. T. H. Linsley.
Potato soup has been a beloved dish for centuries, with its comforting flavors and hearty texture. It is a recipe that has been passed dow...
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Bean Soup. Mrs. H. F. Snyder.
Bean soup is a hearty and delicious dish that has been enjoyed for centuries. It is a versatile recipe that can be made with various types...
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Bouillon. Mrs. W. C. Denman.
Bouillon Recipe: Mrs. W. C. Denman
Bouillon is a popular broth-based soup that has been enjoyed for centuries. It originated in France an...
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Lemon Bouillon. Louise Krause.
The recipe for Lemon Bouillon is a delicious and delicate soup that is perfect for any occasion. This soup is made by cooking soup meat in...
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A Fine Soup. Mrs. W. H. Eckhart.
A Fine Soup by Mrs. W. H. Eckhart
Introduction:
Soup has been a popular dish for centuries, known for its ability to warm the body and co...
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Roast Beef Soup. Mrs. W. C. Butcher
Roast Beef Soup Recipe:
History:
Roast beef soup is a classic comfort food dish that has been enjoyed for centuries. It originated as a w...
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Yorkshire Tea Cakes
Yorkshire Tea Cakes Recipe
History:
Yorkshire Tea Cakes are a traditional British delicacy that originated in the county of Yorkshire, En...
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Lemon Biscuits
History of Lemon Biscuits:
Lemon biscuits are a delightful treat that have been enjoyed for many years. The combination of tangy lemon fl...
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Banbury Cakes
Banbury Cakes Recipe
History and Fun Facts:
Banbury Cakes are a traditional English pastry that originated from the historic market town ...
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Devonshire Junket
Devonshire Junket Recipe
History:
Devonshire Junket is a traditional British dessert that originated in the county of Devon, England. It ...
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Rice Blacmange
Rice Blancmange is a delightful and creamy dessert that has been enjoyed for centuries. It originated in medieval Europe and was populariz...
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Apples And Rice
Apples and Rice is a delightful dessert that combines the sweet and tart flavors of apples with the creamy texture of rice. It is a simple...
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Rhubarb Mould
Rhubarb Mould is a delightful and refreshing dessert that has been enjoyed for generations. This recipe combines the tartness of rhubarb w...
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Rothsay Pudding
Rothsay Pudding is a classic British dessert that has been enjoyed for many generations. This delicious and affordable pudding combines si...
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Delhi Pudding
Delhi Pudding, also known as Delhi Arrowroot Pudding, is a simple and delightful dessert that requires just a few ingredients and minimal ...
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Kingswood Pudding
History of Kingswood Pudding:
Kingswood Pudding is a traditional British recipe that has been enjoyed for many years. Its origins can be ...
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Rock Cakes
Rock cakes are a classic British treat that originated in the early nineteenth century. They were first popularized during the rationing p...
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Black Cap Pudding
History of Black Cap Pudding:
Black Cap Pudding is a traditional British dessert that has been enjoyed for centuries. Its origins can be ...
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Lemon Pudding
Lemon pudding is a classic dessert that has been enjoyed for many years. Its origins can be traced back to England, where it was a popular...
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Digestive Biscuits
Digestive biscuits are a beloved type of biscuit that originated in the United Kingdom. They were first created in the early 19th century ...
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Soda Cake
Soda Cake Recipe:
History of Soda Cake:
Soda Cake is a popular vintage recipe that has been passed down through generations. Its simplici...
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Milk Biscuits
History of Milk Biscuits:
Milk biscuits, also known as milk cookies, are a classic baked treat that have been enjoyed for centuries. The r...
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Oxfordshire Pudding
Oxfordshire Pudding is a classic British dessert that has been enjoyed for generations. It is a simple yet delicious dish made with just a...
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Imitation Omelet
Imitation Omelet Recipe
History:
The Imitation Omelet, a delightful and budget-friendly dish, has been enjoyed by many households for gen...
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Stanley Pudding
History of Stanley Pudding Recipe:
Stanley Pudding is a classic British dessert that has been enjoyed for many generations. It is believe...
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Quick Pudding
History of Quick Pudding:
The Quick Pudding recipe has been a popular choice for those looking for a simple and easy dessert option since ...
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Hasty Pudding
Hasty Pudding, a simple yet delicious dessert, has a history dating back centuries. This humble dish originated in England and was introdu...
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Tapioca Meringue
Tapioca Meringue Recipe
Tapioca Meringue is a delightful and easy-to-make dessert that combines the creamy goodness of tapioca pudding wi...
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Sweet Omelet
History of Sweet Omelet Recipe:
The sweet omelet is a delightful variation of the traditional savory omelet. While the exact origins of t...
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Apple Fritters
Apple fritters are a delightful treat that combines the sweetness of apples with a crispy, deep-fried batter. They make for a perfect dess...
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Potato Fritters
Potato Fritters Recipe:
History and Fun Facts:
Potato fritters are a popular dish that has been enjoyed for centuries. The origins of pot...
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Seed Cake
Seed Cake Recipe
Seed cake is a popular traditional British cake that has been enjoyed for centuries. It is known for its tender crumb an...
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Sponge Roll
The Sponge Roll is a classic dessert that has been enjoyed for many years. It is a simple and delicious treat that can be enjoyed on its o...
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Yankee Pudding
Yankee Pudding Recipe
Yankee pudding is a delightful and simple dessert that traces its origins back to traditional English puddings. It ...
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De Mestre Pudding
De Mestre Pudding Recipe
History:
De Mestre pudding is a traditional British dessert that has been enjoyed for many generations. The reci...
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Bedford Pudding
History of Bedford Pudding:
Bedford Pudding is a delightful and traditional British dessert that has been enjoyed for many years. This pu...
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Rusk Pudding
Rusk Pudding is a delicious and comforting dessert that has its roots in traditional British cuisine. This recipe showcases how leftover d...
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Normandy Pudding
Normandy Pudding is a simple and delicious dessert that has been enjoyed for generations. It is believed to have originated in the Normand...
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Prince Of Wales Cakes
Prince of Wales Cakes Recipe
History:
Prince of Wales Cakes, also known as Princess Cakes or Fairy Cakes, are a popular British treat tha...
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Bachelor's Buttons
Bachelor's Buttons are a delightful and simple recipe that has been enjoyed for many years. These tasty treats have a rich history and are...
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Cornflour Custard
Cornflour custard is a delicious and versatile dessert sauce that has been enjoyed for many years. This simple yet flavorful recipe has ro...
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Boiled Custard
Boiled Custard: A Classic and Delicious Dessert
History:
Boiled custard, also known as "boiled cream," is a simple yet delightful dessert...
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Banana Souffle
History of Banana Souffle
Banana souffle is a simple and delicious dessert that has been enjoyed for many years. It is believed to have o...
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Cheese Cakes
History of Cheese Cakes:
Cheese cakes have a rich history that dates back thousands of years. The origins of this delectable dessert can ...
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Hasty Pudding Souffle
Hasty Pudding Souffle Recipe:
History and Fun Facts:
Hasty Pudding Souffle is a classic British dessert that dates back many centuries. P...
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Suet Pudding
Suet pudding is a classic English dish that has been enjoyed for centuries. It is a simple yet satisfying dessert or side dish that is mad...
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Flaky Crust
Flaky Crust Recipe
History:
The flaky crust is a classic pastry that is used in both sweet and savory dishes. It is known for its light ...
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Apple And Tapioca
History of Apple and Tapioca Recipe:
The Apple and Tapioca recipe is a delightful dessert that combines the sweetness of apples with the ...
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Soup Meat Salad
Introduction:
The Soup Meat Salad is a unique and delightful dish that repurposes leftover meat from soup to create a delectable salad. Th...
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Lamb Salad
Recipe for Lamb Salad:
History and Fun Facts:
Lamb salad is a popular dish that combines the flavors of roasted lamb with fresh vegetable...
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Remoulade Salad Dressing
Remoulade Salad Dressing is a classic French condiment that adds a burst of flavor to any salad. This dressing is a great alternative for ...
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Calf's Foot Salad
Calf's Foot Salad Recipe
Introduction:
Calf's Foot Salad is a unique and traditional dish that utilizes the leftover meat from boiling...
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Carrot Salad
Carrot Salad has been enjoyed for centuries and is a versatile dish that can be served as a side, appetizer, or even a main course. The re...
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Cauliflower Salad
Cauliflower Salad Recipe:
History:
Cauliflower salad is a popular dish that has its roots in European cuisine. Cauliflower, a versatile ...
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Breakfast Salad
Breakfast Salad dates back to ancient times when societies began to cultivate crops for consumption. In ancient Rome, breakfast was consid...
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Bread Salad
Bread Salad is a classic dish that has been enjoyed for many years. It is a versatile recipe that can be made with a variety of ingredient...
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East Indian Salad Sauce
East Indian Salad Sauce, also known as Indian curry salad dressing, is a flavorful and versatile sauce that can be used as an alternative ...
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Turnip Salad
Turnip Salad Recipe:
History of Turnip Salad:
The turnip salad is a dish that dates back to ancient times, where it was a popular choice ...
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Cheese Savoury
History:
Cheese Savoury is a traditional British dish that gained popularity in the early 20th century. It was commonly served as a main c...
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Macaroni And Cheese Salad
Macaroni and cheese salad is a delicious and satisfying dish that combines the creaminess of cheese with the tanginess of a mustard and vi...
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Blue Cod Salad
Blue cod salad is a delightful dish that showcases the delicate flavor of the blue cod fish. This salad can be enjoyed as a light meal or ...
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Italian Salad
Italian Salad Recipe
The Italian Salad is a delightful dish that combines various flavors and textures to create a refreshing and flavorf...
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Oyster Salad
Oyster Salad - A Refreshing Delight
Recipe History:
Oyster salad is a classic dish that has been enjoyed for centuries. Oysters have a lo...
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Sardine Salad
History and Fun Facts
Sardines have been consumed by humans for thousands of years, dating back to ancient civilizations such as the Egypt...
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Celery Salad
Celery Salad is a classic dish that has been enjoyed for many years. It is a refreshing and light salad that pairs well with a variety of ...
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Egg Salad
Egg salad is a classic dish that has been enjoyed for many years. It is a versatile and delicious recipe that can be served as a side dish...
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Salad Of Corned Beef
Salad Of Corned Beef is a delightful and flavorful dish that combines the savory goodness of corned beef with the freshness of lettuce and...
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Prawn Salad
History of Prawn Salad:
Prawn salad has a long history and is enjoyed by seafood lovers all over the world. The combination of fresh praw...
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Beetroot And Macaroni Salad
The Beetroot And Macaroni Salad is a delicious and vibrant side dish that combines the earthy flavors of beetroot with the comforting text...
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Lettuce Salad
The history of lettuce salad traces back to ancient Egypt, where it was highly regarded for its symbolic and medicinal properties. Lettuce...
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Fish Salad
Fish Salad Recipe:
History of Fish Salad:
Fish salad has a long history and is enjoyed by people all around the world. The concept of usi...
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Hints On Salad
Hints On Salad
Salads have been a beloved culinary creation for centuries, offering a delightful mix of flavors, textures, and colors. Da...
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Mayonnaise
Mayonnaise Recipe:
Mayonnaise is a classic and versatile sauce that is commonly used as a dressing for salads, sandwiches, and as a base ...
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Macaroni Cheese
Macaroni and cheese is a classic comfort food that has been enjoyed by people around the world for many years. It is a dish that combines ...
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Tomatoes And Eggs
History of Tomatoes and Eggs Recipe:
The combination of tomatoes and eggs is a classic dish that has been enjoyed by people around the wo...
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Venetian Rice
Venetian Rice is a simple and delicious dish that originates from the city of Venice in Italy. With its rich history and unique flavors, t...
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Potato Salad
Potato Salad: A Classic Dish with a Flavorful History
Potato salad is a popular side dish that has been enjoyed by many cultures around t...
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Cosmopolitan Salad
The Cosmopolitan Salad is a delightful fruit salad that celebrates the flavors of various fruits in season. This refreshing and vibrant di...
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Banana And Orange Salad
Banana and Orange Salad is a delightful and delicious combination of ripe bananas and juicy oranges, infused with a hint of sweetness. Thi...
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Salad Of Cold Vegetables
Salad of Cold Vegetables is a versatile and refreshing dish that can be enjoyed as a side or a main course. It is a great way to use up an...
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To Make Brown Crumbs
Recipe: Brown Crumbs
Introduction:
Brown crumbs are a versatile ingredient that adds a delightful texture and flavor to various savory di...
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Veal Forcemeat
Veal Forcemeat Recipe:
History:
Veal forcemeat is a classic recipe that has its roots in French cuisine. Forcemeat refers to a mixture of...
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Caramel
Caramel, a sweet and versatile treat, has a history as rich as its flavor. The process of making caramel dates back centuries, with recipe...
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Brown Sauce
Brown sauce is a classic and versatile sauce that adds depth and flavor to a variety of dishes. Its origins can be traced back to French c...
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Brown Gravy
Brown gravy, also known as meat gravy or sauce, is a staple in many cuisines around the world. It is a versatile and delicious sauce that ...
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White Sauce
White sauce, also known as béchamel sauce, is a classic French sauce that has been enjoyed for centuries. It is a versatile sauce that ca...
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Tomato Sauce
History of Tomato Sauce:
Tomato sauce has a long and rich history, with its origins dating back to ancient times. The tomato itself is a ...
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Frying Batter
The history of frying batter dates back to ancient times when people discovered the art of frying food. Frying was originally used as a pr...
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To Fry Parsley
The recipe for frying parsley may seem simple, but it adds an elegant touch to any dish. The delicate, crispy texture and subtle flavor of...
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To Boil Rice
Rice is a staple food in many cultures around the world and has been cultivated for thousands of years. It is believed to have originated ...
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Melted Butter Sauce
Melted Butter Sauce is a simple and versatile sauce that has been enjoyed for centuries. The history of this sauce traces back to the earl...
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To Clarify Fat
History of To Clarify Fat Recipe:
The process of clarifying fat has been used for centuries as a way to extract the pure fat from meat an...
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To Clarify Dripping
To Clarify Dripping Recipe
Introduction:
Dripping, also known as beef fat, is a rich and flavorful ingredient that has been used in cooki...
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Jam Sauce
The information provided describes a simple recipe for Jam Sauce that is both quick and inexpensive. The sauce consists of water, jam, sug...
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Onion Sauce
The Onion Sauce is a classic condiment that has been enjoyed by many for centuries. It adds a delicious and flavorful touch to a variety o...
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Cream Toast
Cream Toast, also known as "S.O.S" or "Sh*t on a Shingle," is a classic dish that has become a favorite comfort food for many. It is a sim...
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Maitre D'hotel Sauce
History of Maitre D'hotel Sauce:
Maitre D'hotel Sauce, also known as Hotel Butter, is a classic French sauce that originated in the late ...
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Curry Sauce
Curry sauce is a delicious and versatile condiment that is used in a variety of cuisines around the world. It adds a burst of flavor and s...
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Cauliflower Fritters
Recipe: Cauliflower Fritters
History:
Cauliflower fritters have been enjoyed as a delicious snack or side dish for many years. Originatin...
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Fried Tomatoes
Fried tomatoes are a simple and delicious dish that has been enjoyed for generations. This recipe has its roots in British cuisine, where ...
|
Savoury Potatoes
Savoury Potatoes Recipe
History:
Potatoes are a versatile and popular vegetable that have been cultivated and enjoyed for centuries. Orig...
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Italian Cabbage
Italian Cabbage Recipe
History:
Italian cuisine is known for its variety of tasty and hearty dishes, and one such dish is Italian cabbage...
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Potato Chips
Potato chips, also known as crisps, are a beloved snack enjoyed by people all around the world. The history of this crispy treat dates bac...
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Bananas Stewed
Bananas stewed is a delicious and simple dish that has been enjoyed for centuries. In this dish, green bananas are peeled and boiled until...
|
Imitation Spinach
Recipe for Imitation Spinach:
History and Fun Facts:
Imitation spinach, also known as "mock spinach," is a dish that has been enjoyed for...
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Artichokes, To Boil
Artichokes have been enjoyed as a culinary delight for centuries. Native to the Mediterranean region, artichokes were cultivated in ancien...
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Haricot Beans And Bacon
Haricot Beans and Bacon is a classic dish that combines the rich and smoky flavors of bacon with the creamy texture of haricot beans. This...
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Potato Puff
Potato Puff Recipe:
Potato Puff is a timeless and comforting dish that has been enjoyed by many for generations. This recipe combines th...
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Potatoes Stuffed
History of Potatoes Stuffed Recipe:
Potatoes stuffed is a delicious and filling dish that has been enjoyed for many years. The history of...
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New Potatoes Saute
New Potatoes Saute Recipe
History and Fun Facts:
New potatoes are small, young potatoes that are harvested before they reach full maturit...
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Cauliflowers Au Gratin
Cauliflower Au Gratin is a classic dish that combines the robust flavors of cauliflower, creamy white sauce, and gooey melted cheese. It i...
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Curried Lentils
Curried Lentils is a delicious and nutritious dish that can be enjoyed for any meal of the day. Lentils are a staple in many cuisines arou...
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Potatoes A La Maitre D'hotel
Title: Potatoes À La Maitre D'hotel: A Classic French Delight
Introduction:
Potatoes à la Maitre D'hotel, a classic French dish, is a d...
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Lentils, To Boil
Lentils, to boil, is a simple yet delicious recipe that has been enjoyed for centuries. Lentils are one of the oldest cultivated crops, wi...
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Stewed Leeks
Stewed leeks are a classic dish that has been enjoyed for centuries. Leeks, with their mild and delicate flavor, are the star of this simp...
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Colcannon
Colcannon is a traditional Irish dish that has been enjoyed for centuries. It is a simple yet delicious combination of cabbage and potatoe...
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Baked Vegetable Marrow
Baked vegetable marrow is a delicious and nutritious dish that dates back to the early 19th century. It was a popular recipe during Victor...
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Potatoes Saute
Potatoes sauté is a delightful and simple dish that can be enjoyed as a side or even a main course. Its history can be traced back to the...
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Lyonnaise Potatoes
Lyonnaise Potatoes Recipe
History and Fun Facts:
Lyonnaise Potatoes originated from Lyon, a city in France famous for its culinary tradit...
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Vegetable Marrow Stuffed
History of Vegetable Marrow Stuffed:
Vegetable marrow stuffed is a classic dish that has been enjoyed for generations. The term "marrow" ...
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Cassolettes Of Vegetables
History of Cassolettes of Vegetables Recipe:
Cassolettes of vegetables is a classic French dish that originated in the 19th century. It i...
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Baked Onions
Baked onions are a delicious and versatile dish that can be enjoyed as a side dish or as a main course. This recipe has a rich history and...
|
Lettuce Stewed
Lettuce Stew Recipe:
History:
Lettuce stew is a traditional dish that has been enjoyed for centuries. The practice of stewing lettuce can...
|
Cauliflowers And Tomatoes
Cauliflower and tomatoes are two versatile and delicious ingredients that can be combined to create a flavorful and nutritious dish. This ...
|
Stewed Celery
Stewed celery is a classic dish that dates back centuries. Celery itself has a long and interesting history. It is believed to have origin...
|
Potato And Tomato Pie
Potato and Tomato Pie is a delightful and flavorful dish that combines the natural sweetness of tomatoes with the creamy texture of potato...
|
Haricot Beans
Recipe: Haricot Beans with Parsley Butter Sauce
History: Haricot beans, also known as navy beans, have a rich history dating back centuri...
|
Potato Balls
Potato Balls Recipe
History:
Potato balls are a delicious and versatile dish that can be served as a side dish or even as a main course....
|
Parsnips Fried
History:
Fried parsnips have a long history and have been enjoyed as a popular breakfast dish for many years. The recipe has its roots in ...
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Parsnips And Parsley Butter
History of Parsnips and Parsley Butter Recipe:
The Parsnips and Parsley Butter recipe is a simple yet flavorful dish that has a long hist...
|
Carrots In Butter
Carrots In Butter Recipe
History:
Carrots have been cultivated for centuries and are believed to have originated in Central Asia. They we...
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Saute Of Turnips
Saute Of Turnips Recipe
History:
Saute of turnips is a classic dish that has been enjoyed for centuries. Turnips are root vegetables tha...
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Beetroot And Onion Stew
Recipe: Beetroot and Onion Stew
History and Fun Facts:
The Beetroot and Onion Stew has its roots in traditional European cuisine, particu...
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Curried Vegetables
Curried Vegetables Recipe
History:
Curries have a long history and are believed to have originated in the Indian subcontinent, specifica...
|
Curried Tomatoes
Curried Tomatoes Recipe
History:
Curried Tomatoes is a delicious and flavorful dish that combines the richness of tomatoes with the aroma...
|
Stewed Cabbage
Stewed cabbage is a classic dish enjoyed by many around the world. It is a simple and flavorful way to prepare cabbage, resulting in a ten...
|
Baked Tomatoes
Baked tomatoes are a classic dish that has been enjoyed for generations. This simple yet flavorful recipe combines the natural sweetness o...
|
Beetroot In Sauce
Beetroot In Sauce Recipe
History:
Beetroot in sauce is a classic dish that dates back centuries and is enjoyed by many cultures around th...
|
To Boil Cauliflowers
History of Boiled Cauliflowers:
Boiled cauliflower is a classic dish that has been enjoyed for centuries. Cauliflower itself is a vegetabl...
|
Vegetable Marrow
Vegetable marrow, also known as summer squash or zucchini, is a versatile and delicious vegetable that has been enjoyed in various cuisine...
|
To Boil French Beans
French beans, also known as green beans or snap beans, are a staple vegetable in many cuisines around the world. They are believed to have...
|
To Boil Green Peas
Recipe: Boiled Green Peas
Introduction:
Boiled green peas have been a popular vegetable dish for centuries, enjoyed for their vibrant col...
|
To Boil Cabbage
To Boil Cabbage Recipe:
History of the Recipe:
Boiling cabbage is a traditional cooking method that has been practiced for centuries acro...
|
To Boil New Potatoes
To Boil New Potatoes:
New potatoes are a delicious and versatile ingredient that can be enjoyed in various ways. Boiling new potatoes is a...
|
To Boil Potatoes
History and Fun Facts about Boiling Potatoes:
Boiling potatoes is a classic cooking method that has been used for centuries to prepare th...
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Potatoes In White Sauce
Potatoes in White Sauce is a classic comfort food that is loved by people of all ages. This dish combines tender, boiled potatoes with a c...
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Tomatoes Stuffed
Tomatoes Stuffed is a timeless recipe that has been enjoyed for generations. It is a simple yet delicious dish that brings out the natural...
|
Veal In White Sauce
Veal in White Sauce Recipe:
History and Fun Facts:
Veal in White Sauce is a classic dish that has been enjoyed for generations. It origin...
|
Roman Ragout
Roman Ragout is a savory and delicious dish that has been enjoyed for centuries. Its origins can be traced back to ancient Rome, where it ...
|
Soubise Cutlets
Soubise Cutlets Recipe:
History:
Soubise cutlets are a classic dish in French cuisine. The name "Soubise" comes from the French word for ...
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Breakfast Dish Of Beef
Breakfast Dish Of Beef Recipe
History:
The Breakfast Dish Of Beef is a traditional English dish that dates back to the 19th century. It w...
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Jugged Rabbits
Jugged Rabbits Recipe:
Introduction:
Jugged Rabbits is a traditional British dish that dates back many years. The term "jugged" refers ...
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Devilled Meat
The Devilled Meat recipe has a long history and is believed to have originated in the United Kingdom during the 18th century. The term "de...
|
Swiss Pates
Swiss Pâtés Recipe
History and Fun Facts:
Swiss pâtés are a popular dish in Switzerland, known for their delicious flavors and versat...
|
Veal Shape
History of Veal Shape Recipe:
The recipe for Veal Shape has a long and rich history, dating back to the early 19th century. It was a popu...
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Roulades Of Beef
Roulades of Beef have a long and rich history, with variations of the dish appearing in many different cuisines around the world. The term...
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Stewed Sweetbreads
Recipe for Stewed Sweetbreads:
History of the Recipe:
Sweetbreads have been enjoyed as a delicacy for centuries. In fact, the consumption...
|
Fricassee Of Liver
Fricassee Of Liver Recipe
History:
Fricassee is a cooking technique that originated in France in the 16th century. It involves first brow...
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Beefsteak Stuffed
Recipe for Beefsteak Stuffed:
History of the Recipe:
Beefsteak Stuffed is a classic dish that has been enjoyed for many years. Its origi...
|
Beefsteak Rolls
History of Beefsteak Rolls Recipe:
The recipe for Beefsteak Rolls has been a staple in many households for centuries. This delightful dis...
|
Beef A La Mode
Beef A La Mode Recipe:
Beef A La Mode is a classic French dish that has been enjoyed for centuries. The term "a la mode" translates to "i...
|
Curried Chops
Curried Chops Recipe
History and Fun Facts:
Curried chops is a delicious and flavorful dish that has its origins in Indian cuisine. The u...
|
Pressed Beef
History of Pressed Beef Recipe:
The recipe for Pressed Beef has a long history, dating back to traditional British cuisine. It was a popu...
|
Braised Leg Of Mutton
Braised Leg of Mutton Recipe:
History and Fun Facts:
Braised leg of mutton is a classic dish that has been enjoyed for centuries. Braisin...
|
Kottbullar
Kottbullar, also known as Swedish meatballs, have a rich history and are enjoyed by people all around the world. The traditional recipe fo...
|
Kromskies
History of Kromskies Recipe:
Kromskies are a delicious and popular dish that originated in England. The name "Kromsky" is believed to be ...
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Steak A La Jardiniere
The recipe for Steak A La Jardiniere is a classic dish that combines tender steak with a medley of vegetables. This delightful dish has be...
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Brown Mince
The recipe for Brown Mince is a classic dish that has been enjoyed for many years. It is a simple and delicious way to use up leftover roa...
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Macaroni Pudding
Macaroni Pudding Recipe
History of Macaroni Pudding
Macaroni Pudding is a comforting and delicious dish with a long history that can be ...
|
Beef Olives
History of Beef Olives:
Beef Olives, also known as Rolled Stuffed Beef or Rouladen, traces its roots back to British cuisine and has been...
|
Brazilian Stew
Recipe: Brazilian Stew
History and Fun Facts:
Brazilian cuisine is known for its vibrant and diverse flavors, influenced by the country'...
|
Potato Sausages
Potato sausages are a delicious and budget-friendly dish that many families enjoy. This recipe combines the satisfying flavors of mashed p...
|
Rice Cutlets
Rice Cutlets are a delicious and budget-friendly dish that can be easily prepared in just 5 minutes. The combination of minced meat and ri...
|
Baked Chop
Baked Chop Recipe:
History and Fun Facts:
The Baked Chop recipe is a classic dish that has been enjoyed for many years. It is a simple a...
|
Stewed Chops
Stewed Chops Recipe
History and Fun Facts:
Stewed chops are a classic and comforting dish that has been enjoyed for generations. This rec...
|
Hashed Beef And Tomato Sauce
Hashed Beef and Tomato Sauce is a classic dish that combines leftover roast beef with a flavorful tomato sauce. This recipe has been enjoy...
|
Beef Trifles
Beef Trifles Recipe
History:
Beef trifles have a long history and have been enjoyed as a hearty dish for many generations. Originally mad...
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Kidney Toast
Kidney toast is a delicious and simple dish that has a long history dating back to ancient times. Kidneys have been a common food source f...
|
Kidney Fritters
Kidney fritters are a delicious and easy-to-make dish that have been enjoyed for many years. The history of this recipe dates back to the ...
|
Rissoles
Rissoles are a classic dish that has been enjoyed for generations. This delicious recipe dates back to the 19th century and has been a pop...
|
Breakfast Meat
Introduction:
Breakfast Meat is a delicious and budget-friendly recipe that has been enjoyed for many years. It is a versatile dish that a...
|
Tomatoes And Mince
Tomatoes and mince is a delicious and easy-to-make dish that combines the juicy sweetness of tomatoes with the savory flavor of minced mea...
|
Tripe In Milk
Tripe in Milk is a classic dish that has been enjoyed for centuries. It is believed to have originated in British cuisine and was populari...
|
Tripe And Tomatoes
Tripe and Tomatoes Recipe
History and Fun Facts:
Tripe is a type of meat that comes from the stomach lining of various animals, commonly ...
|
Breast Of Mutton And Peas
Breast Of Mutton And Peas Recipe:
History:
Breast of mutton and peas is a classic dish that dates back to traditional British cuisine. Mu...
|
Poor Man's Dish
History of Poor Man's Dish:
Poor Man's Dish is a simple and humble recipe that has been passed down through generations. It originated as...
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Scotch Collops
Scotch Collops Recipe:
Scotch Collops is a traditional Scottish dish that dates back centuries. Collops are typically thin slices of meat...
|
Kabobs
Kabobs are a versatile and delicious dish that has its roots in various culinary traditions across the globe. From the Middle East to Sout...
|
Tomato Pie
Tomato Pie Recipe
History:
Tomato pie is a classic dish that has been enjoyed for many years. The exact origins of tomato pie are unclear...
|
Mutton Chops In Batter
Mutton Chops In Batter Recipe
History: Mutton chops in batter is a classic dish that has been enjoyed for many years. The exact origins o...
|
Steak And Macaroni
History:
The combination of steak and macaroni is a classic dish that brings together the flavors of tender beef and rich pasta. This rec...
|
Stewed Steak And Walnuts
Stewed Steak And Walnuts Recipe
History and Fun Facts:
Stewed steak and walnuts is a classic dish that combines the richness of steak wit...
|
Stewed Kidneys And Macaroni
Stewed Kidneys and Macaroni is a classic British dish that dates back to the Victorian era. It was a popular and affordable dish among the...
|
Steak And Kidney Pudding
Steak and Kidney Pudding is a classic British dish that has been enjoyed for centuries. Its origins can be traced back to the traditional ...
|
Steak And Kidney Pie
History of Steak and Kidney Pie:
Steak and Kidney Pie is a classic British dish that has been enjoyed for centuries. The combination of t...
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Cookery Of Meat.
History of Cookery of Meat:
Cooking meat has been a part of human civilization for centuries. From the early days of hunting and gatherin...
|
Oysters And Macaroni
History of Oysters and Macaroni Recipe:
Oysters and Macaroni is a classic dish that originated in the United Kingdom during the 18th cent...
|
Stewed Fish
Stewed Fish Recipe:
History of Stewed Fish:
Stewed fish is a classic dish that has been enjoyed for centuries. Fish stew recipes can be f...
|
Oysters And Potatoes
Introduction:
Oysters and Potatoes is a delightful dish that combines the briny flavors of oysters with the comforting taste of potatoes....
|
Scandinavian Pudding
Scandinavian Pudding is a traditional dish that originated in the Scandinavian region and is a popular choice for a hearty and flavorful m...
|
Fillets A La Orly
Fillets A La Orly Recipe:
History and Fun Facts:
Fillets A La Orly is a classic French dish that originated in the 19th century. The dis...
|
Fish A L'aurore
Fish A L'aurore is a delightful dish that combines the delicate flavors of fish with the creaminess of white sauce. This elegant recipe ha...
|
Devilled Sardines
Devilled sardines are a delicious and flavorful dish that has been enjoyed for many years. The term "devilled" refers to the spicy and tan...
|
Salt Fish
Salt fish, also known as salted fish or bacalao, has a rich history dating back centuries. Preserving fish by salting it was a common prac...
|
Boiled Fish
History of Boiled Fish:
Boiled fish is a classic dish that has been enjoyed by various cultures for centuries. Its roots can be traced ba...
|
Broiled Fish
The recipe for Broiled Fish dates back to ancient times when cooking techniques like broiling were first introduced. Broiling, also known ...
|
Buttered Whiting
Recipe: Buttered Whiting
History of the Recipe:
The recipe for Buttered Whiting has a long history and has been enjoyed for many years. W...
|
Baked Fish
Baked Fish Recipe
History of the Recipe:
Baked fish is a classic dish that has been enjoyed for centuries. The origins of baking fish ca...
|
Small Fish
History of Small Fish Recipe:
The recipe for small fish baked in paper has a long history and can be traced back to ancient times. It is ...
|
Cold Fish Au Gratin
Recipe: Cold Fish Au Gratin
Introduction:
Cold Fish Au Gratin is a delightful dish that originated as a way to use up leftover fish. This...
|
American Fish
History of American Fish Recipe:
The American Fish recipe has a long history in American cuisine, with roots dating back to the early set...
|
Mullet And Tomatoes
Recipe for Mullet and Tomatoes:
History:
Mullet and tomatoes is a delicious dish that combines the flavors of fresh fish and juicy tomato...
|
Cods' Roes In Tomato Sauce
Cods' Roes In Tomato Sauce Recipe
History and Fun Facts:
Cods' roes have been a popular ingredient in many traditional dishes for centuri...
|
Fried Roes
History of Fried Roes:
Fried roes have a long history and have been enjoyed by many cultures throughout the years. Roes are the eggs or e...
|
Eel And Tomato Sauce.
Eel and Tomato Sauce Recipe
History:
The combination of eel and tomato sauce creates a unique and flavorful dish. This recipe has been en...
|
Stuffed Conger Eel.
Recipe for Stuffed Conger Eel:
History:
Stuffed Conger Eel is a classic dish that has been enjoyed for centuries. Eel has long been a pri...
|
Fish Baked In Vinegar
History of Fish Baked in Vinegar:
Fish baked in vinegar is a classic dish that has been enjoyed for centuries. This tangy and flavorful r...
|
Kedgeree.
Kedgeree is a delicious and flavorful dish that has a fascinating history. It originated in the 18th century as a breakfast dish in the Br...
|
Fish A La Saumarez
Fish A La Saumarez is a delicious and elegant dish that combines the delicate flavors of fish with a flavorful sauce. This recipe has been...
|
Fish Rissoles
Fish rissoles are a delicious and versatile dish that can be enjoyed as an appetizer, a main course, or even as a snack. This recipe has b...
|
Bream Pudding
Bream Pudding Recipe:
History and Fun Facts:
Bream Pudding is a traditional dish that dates back several centuries. The recipe has evolve...
|
Fried Crayfish
Recipe: Fried Crayfish
Introduction:
Fried Crayfish is a delightful seafood dish that originated from the French cuisine. The tender, suc...
|
To Cook Dried Fish
To Cook Dried Fish - A Mouthwatering Delicacy
The art of cooking dried fish has a rich and fascinating history that dates back centuries....
|
Scalloped Oysters
Scalloped Oysters Recipe
History and Fun Facts
Scalloped oysters have a rich history and are considered a classic American dish. Oysters ...
|
Oysters And Bacon
Recipe: Oysters and Bacon
History:
Oysters have been consumed by humans for thousands of years and have played a prominent role in variou...
|
Stuffed Flathead
History of Stuffed Flathead Recipe:
The recipe for Stuffed Flathead is a classic seafood dish that has been enjoyed for many generations....
|
Collared Eels
History and Fun Facts about Collared Eels:
Collared Eels, also known as Jellied Eels, have a long-standing history in British cuisine, pa...
|
Fish A La Creme
Fish à la Crème is a classic dish that combines the delicate flavors of fish with a creamy sauce. This recipe dates back to the early 19...
|
Fish Balls
Fish balls are a delicious and versatile dish that can be served as an appetizer, snack, or even as a main course. They are made by combin...
|
Fish Hash
Fish hash is a delicious and versatile dish that has been enjoyed by people around the world for centuries. Its origins can be traced back...
|
Fish Au Gratin
Fish Au Gratin is a delicious and easy-to-make dish that combines the delicate taste of fish with savory seasonings and a crispy breadcrum...
|
Fish In Batter
Fish in batter is a popular dish that has been enjoyed for centuries around the world. While the exact origins of this recipe are unclear,...
|
Fish Pie
History of Fish Pie:
Fish pie is a traditional British dish that dates back to at least the 16th century. It was originally created as a ...
|
Fish Pudding
Recipe for Fish Pudding
History:
Fish pudding is a traditional dish that has roots in British cuisine. It has been enjoyed by families fo...
|
Scalloped Fish
Scalloped fish is a delightful dish that has been enjoyed for generations. This recipe combines tender flakes of fish with a creamy sauce ...
|
Curried Fish
Curried Fish Recipe:
Curried fish is a delicious and exotic dish that combines the flavors of tender fish with a rich and flavorful curry...
|
Fish, To Fry
Fish, To Fry
History:
The art of frying fish has been practiced for centuries in various cultures around the world. Frying fish was a met...
|
Fish Patties
Recipe for Fish Patties:
Fish patties are a delicious and satisfying dish that can be enjoyed as an appetizer or as a main course. The fl...
|
Fish And Butter Sauce
History of Fish and Butter Sauce Recipe:
The recipe for Fish and Butter Sauce dates back many centuries and has been enjoyed by people al...
|
American Oysters
Recipe: American Oysters
Introduction:
Oysters have been a popular delicacy in the United States for centuries. Native Americans were kno...
|
Oyster Stew
Oyster stew is a classic dish that has been enjoyed for centuries. This simple yet satisfying recipe combines the delicate flavor of fresh...
|
Fish And Tomato Sauce
Fish And Tomato Sauce is a classic and delicious recipe that combines the delicate flavor of fish with the richness of tomato sauce. It is...
|
Fish A La Maitre D'hotel
Fish A La Maitre D'hotel is a classic French dish that has been enjoyed for many years. It is a simple yet elegant way to prepare fish, an...
|
Baked Bream And Egg Sauce
Baked Bream And Egg Sauce Recipe
History:
Baked Bream And Egg Sauce is a classic dish that has been enjoyed for many years. Bream is a ty...
|
Fish Cakes
Fish cakes are a popular dish that has been enjoyed for centuries. The recipe for fish cakes has evolved over time, but the basic concept ...
|
Artichoke Soup
History:
Artichoke soup is a delicious and flavorful dish that has been enjoyed for centuries. Artichokes have been cultivated for culin...
|
Soup Maigre
Soup Maigre, also known as "lean soup," is a traditional French dish that originated in the 17th century. It was commonly prepared during ...
|
Lenten Soup
Lenten Soup Recipe:
History:
Lenten Soup is a traditional soup commonly consumed during the Christian observance of Lent. Lent is a perio...
|
Crecy Soup
Crecy Soup is a classic French soup that originated in the city of Crecy. Crecy is a commune in the north of France, known for its rich cu...
|
(soubise Blanche.)
Soubise Blanche Recipe:
History and Fun Facts:
Soubise sauce is a classic French sauce made with onions and is typically served with mea...
|
Sydney Soup
History of Sydney Soup:
Sydney Soup is a popular and delicious recipe that has been enjoyed for many generations. Its origin dates back t...
|
Cabbage Soup
Cabbage Soup is a classic and hearty dish that has been enjoyed for centuries. Its origins date back to ancient times, where cabbage was a...
|
Fish Soup
Fish soup has been enjoyed by people all around the world for centuries. Its origins can be traced back to ancient times, where fish was r...
|
Lobster Soup
Lobster soup is a delicious and luxurious dish that has been enjoyed for centuries. Its rich and savory flavors make it a favorite among s...
|
White Macaroni Soup
History of White Macaroni Soup:
White Macaroni Soup is a classic dish that originated in Europe, particularly in Italy and France. Macaro...
|
Egg Soup
Egg Soup is a delicious and comforting dish that has a long history rooted in various cultures around the world. While different variation...
|
Kidney Soup
Kidney soup has a long history and is a dish that has been enjoyed by many cultures for centuries. The rich and savory flavors of kidney c...
|
Pea Soup
Pea Soup Recipe
Pea soup is a hearty and nutritious dish that has been enjoyed for centuries. It is a classic comfort food, especially du...
|
Lentil Soup
History of Lentil Soup:
Lentil soup is a dish that has been enjoyed for centuries and is believed to have originated in the Middle East. ...
|
Scotch Broth
Scotch Broth is a traditional Scottish soup that has been enjoyed for centuries. It is a hearty and filling dish, perfect for warming up o...
|
Jersey Soup
History of Jersey Soup:
Jersey Soup, also known as Soupe à la Jersey, is a traditional soup that originated from the island of Jersey, w...
|
Tomato Soup
Tomato soup is a classic and beloved dish that has been enjoyed for centuries. It is a versatile and flavorful soup that can be served as ...
|
Carrot Soup
Carrot soup is a delightful and wholesome dish that has been enjoyed for centuries. Carrots, with their vibrant orange color and sweet fla...
|
Semolina Soup
Semolina Soup is a delicious and comforting dish that has been enjoyed for centuries. This soup has its roots in ancient culinary traditio...
|
Vegetable Soup
Vegetable soup is a delicious and nutritious dish that has been enjoyed for centuries. It is a versatile recipe that can easily be customi...
|
Pumpkin Soup
Pumpkin Soup Recipe:
History:
Pumpkin soup is a beloved dish with a rich history that dates back centuries. The pumpkin itself is believe...
|
Onion Soup
Onion soup is a classic dish that has been enjoyed for centuries by people all over the world. This hearty and comforting soup is made fro...
|
Milk Soup
Milk soup is a comforting and delicious dish that has been enjoyed for centuries. It is a simple yet satisfying meal that can be enjoyed o...
|
Haricot Bean Soup
History of Haricot Bean Soup:
Haricot bean soup, also known as white bean soup, is a classic dish that has been enjoyed for centuries. Th...
|
Brown Macaroni Soup
Brown Macaroni Soup Recipe
History:
Macaroni soup is a classic dish that originated in Italy and has been enjoyed for centuries. It is be...
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Oyster Soup
Oyster Soup is a classic recipe that has been enjoyed for centuries. This delicately-flavored soup is a true treat for seafood lovers. Oys...
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Water Souchet
Water Souchet Recipe
History:
Water souchet is a traditional French fish stew that dates back to the medieval times. It originated as a h...
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Tapioca Soup
Tapioca Soup Recipe:
History and Fun Facts:
Tapioca soup is a classic dish that has been enjoyed for many years. Tapioca, also known as c...
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Turnip And Rice Soup
Turnip And Rice Soup Recipe
History:
Turnip and Rice Soup is a classic dish that has been enjoyed for generations. The combination of tur...
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Celery Soup
Recipe: Creamy Celery Soup
History:
Celery soup has a long history, with variations of the recipe being enjoyed in different cultures ar...
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Sago Soup
Sago soup is a simple yet delicious dish that combines the creamy texture of milk with the subtle flavors of bone stock and leek. Sago, a ...
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French Soup
French Soup, also known as Potage à la Française, is a classic dish that has been enjoyed in France for many years. This delicious soup ...
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Mulligatawny Soup
Mulligatawny soup is a delicious and flavorful soup that originated in the Indian subcontinent. Its name is derived from the Tamil words "...
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Vermicelli Soup
Vermicelli soup, also known as sopa de fideo, is a delicious and comforting dish that has roots in various cultures around the world. Orig...
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Pot-au-feu
Pot-au-feu is a classic French dish that has been enjoyed for centuries. Its simplicity and affordability have made it a staple in French ...
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Italian Soup
Italian Soup Recipe - 3500 Characters
Introduction:
Italian cuisine is known for its rich flavors and comforting dishes. One such dish is...
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Cabbage And Bacon Soup
Cabbage and Bacon soup is a classic recipe that combines the smoky flavors of bacon with the earthiness of cabbage. This soup has a long h...
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Cock-a-leekie Soup
Cock-a-leekie soup is a traditional Scottish dish that has been enjoyed for centuries. Its history can be traced back to medieval times wh...
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Mutton Broth
Mutton Broth Recipe
History:
Mutton broth has been a staple in many cultures for centuries. It is a nourishing and comforting dish, often...
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Beef Essence.
Beef Essence: A Hearty Delight with a Rich History
The Beef Essence recipe has a long and storied history, spanning centuries as a popula...
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Raw Beef Tea.
Raw Beef Tea is a nutritious and comforting beverage that has been used for centuries as a remedy for invalids and those needing a simple ...
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Quick Beef Tea--no. 2
Recipe for Quick Beef Tea—no. 2
History and Fun Facts:
Beef tea has a long history and has been used for centuries as a restorative dri...
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Beef Tea--no. 1
Beef tea, also known as beef broth, is a nourishing and comforting beverage made from beef and water. It has a long history and has been c...
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Beef Stock
Beef stock is a staple ingredient in many delicious recipes, providing depth and richness to soups, stews, and sauces. It is a versatile a...
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Veal Stock
Veal stock is a rich and flavorful base for many dishes, including soups, sauces, and gravies. It is made by slowly simmering veal bones, ...
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Pot Boilings
Pot boilings, also known as meat or fish broth, have been a staple in kitchens around the world for centuries. This simple yet flavorful l...
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Fish Stock
Fish stock is a flavorful liquid made by simmering fish bones and aromatic vegetables. It is a versatile base for a variety of seafood dis...
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Stock From Bones (no. 2)
Stock From Bones (no. 2) Recipe
History:
The practice of using bones to make stock dates back centuries, with evidence of bone broth bein...
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Sweet Breads.
Title: Sweet Breads - A Delightful Recipe for a Classic Dish
Introduction:
Sweet Breads have been enjoyed for centuries and are a mouth-w...
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Sweet Breads With Peas. Mrs. E. S.
History and Fun Facts:
Sweetbreads are a delicacy that have been enjoyed for centuries in various cuisines around the world. They are typi...
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A Pickle For Beef, Pork, Tongue, Or Hung Beef. Mrs. Judge Bennett.
Recipe for A Pickle For Beef, Pork, Tongue, Or Hung Beef
History:
The tradition of pickling meat can be traced back to ancient civilizati...
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To Cure Beef. Mrs. S. A. Powers.
The art of curing beef has been practiced for centuries, allowing for the preservation of meat before modern refrigeration techniques were...
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Beets.
Beets, also known as beetroot, have been consumed for centuries and are widely recognized for their vibrant color and unique flavor. This ...
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String Beans, With Acid Dressing. Mrs. W. H. Eckhart.
String Beans, With Acid Dressing - Mrs. W. H. Eckhart
History:
The recipe for String Beans with Acid Dressing is a classic dish that has ...
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Baked Beans. Mrs. S. A. Powers.
Baked Beans Recipe by Mrs. S. A. Powers
History of Baked Beans:
Baked beans have a long history dating back to Native American cuisine. N...
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Cold Slaw, With Onion. Mrs. E.
Cold Slaw, also known as cole slaw, is a popular side dish made from shredded cabbage mixed with a tangy dressing. With a history dating b...
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Cabbage. Mrs. W. H. Eckhart.
Cabbage has been a beloved vegetable for centuries, known for its versatility and nutritional benefits. This humble veggie has found its w...
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Cabbage. Miss Bertha Martin.
Cabbage is a versatile and nutritious vegetable that has been enjoyed by people around the world for centuries. It is low in calories and ...
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Green Corn Patties. Mrs. G. H. Wright.
History of Green Corn Patties:
Green Corn Patties have a long history and are a popular dish in many cultures around the world. The recip...
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Corn Oysters. Mrs. G. H. Wright.
Corn Oysters Recipe - Mrs. G. H. Wright's Traditional Delight
History:
Corn oysters are a classic American dish that has been enjoyed f...
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Corn Oysters. Mrs. J. C. Walters.
Corn Oysters Recipe
History:
Corn oysters, also known as corn fritters or corn cakes, have been a popular dish in American cuisine for ce...
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Potatoes "au Gratin." Jenny E. Wallace.
Potatoes "au Gratin" is a classic and delicious dish that combines the simplicity of potatoes with a creamy, cheesy sauce. This recipe has...
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Potato Croquettes. Mrs. F. W. Thomas.
Potato Croquettes Recipe:
Potato croquettes are a delicious and versatile dish that can be served as an appetizer, a side dish, or even a...
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Whipped Potatoes. Mrs. B. B. Clark.
Whipped Potatoes Recipe
History:
Potatoes have been a staple food for centuries, and mashed potatoes have been enjoyed by many cultures a...
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Lyonnaise Potatoes.
Lyonnaise Potatoes Recipe: A Classic French Delight
Introduction:
Lyonnaise Potatoes are a classic French side dish that originated in th...
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Escaloped Potatoes. Mrs. O. W. Weeks.
Escaloped Potatoes Recipe - Mrs. O. W. Weeks
History of Escaloped Potatoes:
Escaloped potatoes have been a beloved dish in many household...
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Mashed Sweet Potatoes. Mrs. W. H. Eckhart.
Mashed sweet potatoes are a delicious and comforting dish that many people enjoy, especially during the fall and winter seasons. They have...
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Browned Sweet Potatoes. Mrs. Eckhart.
Browned Sweet Potatoes Recipe
History and Fun Facts:
Sweet potatoes are a versatile and nutritious root vegetable that has been enjoyed f...
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Sweet Potatoes, Southern Fashion. Mrs. W. E. Thomas.
History of Sweet Potatoes, Southern Fashion Recipe:
The Southern fashion of preparing sweet potatoes is deeply rooted in the culinary tra...
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Dried Pumpkin. Mrs. J. Edd Thomas.
Recipe: Dried Pumpkin Pie
Introduction:
Pumpkin is a versatile vegetable that has been enjoyed in various culinary preparations for centu...
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Stewed Rice. Mrs. Edward E. Powers.
History of Stewed Rice:
Stewed Rice is a simple and comforting dish that has been enjoyed by many cultures for centuries. Although its ex...
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New England Succotash. Mrs. S. A. Powers.
New England Succotash: A Hearty Delight from Mrs. S.A. Powers
Introduction:
New England Succotash is a delicious and classic dish that h...
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Turnips. M. E. Wright.
Title: M. E. Wright's Scrumptious Turnips Recipe
Introduction:
The humble turnip has been a staple vegetable in kitchens around the world...
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To Stew Turnip. Mrs. Eckhart.
History of Stewed Turnips:
Stewed turnips have been a staple dish in many households for centuries. The humble turnip, with its slightly ...
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Tomato Macaroni. Exchange.
History of Tomato Macaroni:
Tomato Macaroni is a popular dish that combines the comfort of macaroni with the tangy flavor of tomatoes. Th...
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How To Preserve. Mrs. M. Uhler.
Preserving food has been a practice for centuries, dating back to ancient civilizations. It was a necessary technique used to extend the s...
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Soft Boiled Eggs. Mrs. W. E. Thomas.
Soft boiled eggs, also known as "dippy eggs," have been enjoyed by people around the world for centuries. This simple and delicious dish h...
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French Omelette. Gertrude Douglas Weeks.
French omelette is a classic dish that originated in France. It is a versatile dish that can be enjoyed for breakfast, brunch, or even din...
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Omelette. Mrs. H. T. Van Fleet.
The omelette is a versatile dish that has been enjoyed for centuries in various cultures around the world. Its exact origin is unknown, bu...
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Plain Omelette. Mrs. C. H. Williams.
Plain omelette, also known as a classic French omelette, is a simple and delicious dish that has been enjoyed for centuries. It is a versa...
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Egg For An Invalid.
Recipe for Egg For An Invalid:
History of the Recipe:
Eggs have been a staple food throughout history and have been enjoyed in various wa...
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Sardelled Eggs. Jennie Martin Hershberger, Tiffin, Ohio.
Sardelled Eggs Recipe
History of Sardelled Eggs:
Sardelled Eggs are a unique appetizer that originated in Tiffin, Ohio, created by Jennie...
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Stuffed Eggs.
Stuffed eggs, also known as deviled eggs or stuffed egg halves, have been enjoyed for centuries and are a classic appetizer or side dish i...
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Lettuce Salad.
Lettuce salad is a refreshing and versatile dish that has been enjoyed for centuries across various cuisines around the world. This simple...
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Lobster Salad.
Lobster Salad is a classic dish that combines the delicate flavors of fresh or canned lobster with a medley of vegetables and a tangy dres...
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Sandwich Filling.
Sandwiches have been a popular food choice for many centuries. They are versatile, convenient, and can be filled with a wide variety of in...
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Chicken Salad. Mrs. John Landon.
Chicken salad is a classic dish that has been enjoyed for generations. It is a versatile dish that can be served as a main course, a side ...
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Chicken Salad. Mrs. A. A. Lucas.
Chicken salad is a classic dish that has been enjoyed by many for centuries. Its origins can be traced back to ancient Roman times, where ...
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Chicken Salad. Mrs. G. H. Wright.
Recipe: Chicken Salad
History:
Chicken salad is a classic dish that has been enjoyed for many years. It is believed to have originated in...
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Chicken Salad For Two Hundred. Mrs. W. H. Eckhart.
Chicken Salad For Two Hundred
History of the Recipe:
Chicken salad is a classic dish that has been enjoyed for many years. It is believed...
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Chicken Salad. Mrs. T. H. B. Beale.
Chicken Salad Recipe
History and Fun Facts:
Chicken salad is a classic dish that has been enjoyed for generations. It originated in the U...
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Bean Salad. Mrs. W. E. Thomas.
History of Bean Salad:
Bean salads have been enjoyed as a nutritious and refreshing dish for centuries. The exact origins of the recipe a...
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Tomato Salad In Winter. Mrs. Dr. Fisher.
Recipe: Tomato Salad in Winter
Introduction:
Tomato salad is a refreshing dish that is typically enjoyed during the summer months when fr...
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Cucumber Salad. Mrs. Eliza Dickerson.
Cucumber Salad Recipe
History:
Cucumber salad is a refreshing and versatile dish that has been enjoyed for centuries. Cucumbers have bee...
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Potato Salad. Miss Ann Thompson.
Potato salad is a classic dish that has been enjoyed by generations as a side dish or even a main course. It is a versatile recipe that ca...
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German Potato Salad. Mrs. Belinda Martin.
German Potato Salad is a classic dish that is popular not only in Germany but also around the world. This delicious salad is made with sli...
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Potato Salad. Mrs. Dell W. De Wolfe.
Potato salad is a classic dish that is enjoyed by people all over the world. Its origins can be traced back to Germany, where it was first...
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Cabbage Salad. Mrs. G. H. Wright.
Cabbage Salad Recipe
History of the Recipe:
Cabbage salad has been a popular dish for centuries across various cultures. Cabbage itself h...
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Potato Salad Dressing. Mrs. E. A. Seffner.
Potato salad dressing is a classic and delicious addition to any potato salad dish. The creamy and tangy flavors combined with the soft an...
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Salad Dressing. Mrs. Chas. Moore.
Salad dressing is a versatile and flavorful addition to any salad, enhancing the taste of fresh vegetables and greens. One particular reci...
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Weymouth Salad Dressing. Mrs. Vose.
Weymouth Salad Dressing, also known as Mrs. Vose's Weymouth Salad Dressing, is a classic recipe that has been enjoyed by salad lovers for ...
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Mayonnaise Dressing. Mrs. T. H. Linsley.
Mayonnaise dressing is a popular condiment that is used in a variety of dishes, from sandwiches and salads to dips and spreads. Its creamy...
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Apple Pudding. Mrs. G. H. Wright.
History of Apple Pudding:
Apple pudding is a classic dessert that has been enjoyed by many for centuries. The recipe has evolved over tim...
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Apple Batter Pudding. Miss Kittie M. Smith.
History of Apple Batter Pudding:
Apple Batter Pudding has a long history and has been enjoyed by many generations. This classic dessert o...
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Apple Roll. Mrs. W. H. Eckhart.
The Apple Roll is a delightful dessert that has been enjoyed for years. It is a classic recipe that has been passed down through generatio...
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Birds Nest Pudding. Mrs. John Kishler.
Birds Nest Pudding is a classic American dessert that has been enjoyed for generations. It is a simple and comforting dish that combines j...
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Chocolate Pudding. Mrs. Alice Kraner.
History of Chocolate Pudding:
Chocolate pudding is a delightful and indulgent dessert that has been enjoyed by people for centuries. The ...
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Cottage Pudding. Mrs. Jennie Krause.
Cottage Pudding is a classic dessert that has been enjoyed by families for generations. The recipe for Mrs. Jennie Krause's Cottage Puddin...
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Cup Pudding. Mrs. G. A. Livingston.
Recipe: Cup Pudding
Introduction:
Cup pudding, also known as steamed pudding, is a traditional dessert that has been enjoyed for centurie...
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Corn Starch Pudding. Nellie Linsley.
History of Corn Starch Pudding:
Corn starch pudding is a classic dessert that has been enjoyed by many generations. Its origins can be tr...
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Golden Pudding. Mrs. Fred. Schaeffer.
Golden Pudding, also known as Steamed Molasses Pudding, is a classic dessert that has been enjoyed by families for generations. This rich ...
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Steamed Indian Pudding. R. H. Johnson.
Steamed Indian Pudding is a classic dessert that has been enjoyed for generations, particularly in New England. Its origins date back to t...
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Baked Indian Pudding. Mrs. M. B. Vose.
Baked Indian Pudding is a beloved traditional dessert in New England cuisine that originated during the colonial period. This delightful p...
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Baked Indian Pudding. Mrs. M. B. Vose.
Baked Indian Pudding is a classic and well-loved dessert that has been enjoyed for generations. With its simple ingredients and easy prepa...
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Fruit Pudding. Mrs. W. H. Eckhart.
Fruit Pudding Recipe by Mrs. W. H. Eckhart
History and Fun Facts:
Fruit pudding, also known as fruit dumplings, has been enjoyed as a com...
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Fig Pudding. Mrs. B. B. Clark.
Fig pudding is a traditional dessert that has been enjoyed for generations. Its history dates back to the 19th century, where it was a pop...
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Fruit Pudding. Miss Ann Thompson.
Fruit pudding is a classic dessert that has delighted taste buds for generations. This delightful treat combines the sweetness of fresh fr...
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English Plum Pudding. Mrs. W. C. Butcher.
History of English Plum Pudding:
English Plum Pudding, also known as Christmas Pudding, is a traditional dessert that has been enjoyed in...
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Orange Pudding. Mrs. W. C. Rapp And Miss Nellie Linsley.
History of Orange Pudding:
Orange pudding is a delightful dessert that has been enjoyed by people for centuries. Its sweet and tangy flav...
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Oceanica Pudding. Mrs. Ned Thatcher.
Oceanica Pudding is a classic dessert that has been enjoyed by generations. This recipe has been passed down from Mrs. Ned Thatcher, a ren...
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Pudding. M. E. B.
Pudding is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to ancient times when people discovered t...
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Peach Pudding. Mrs. J. H. Reed.
Peach Pudding is a delightful dessert that has been enjoyed by generations. This beloved recipe was created by Mrs. J. H. Reed, and it has...
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Cold Custard Made With Rennet. Mrs. Ira Uhler.
Recipe: Cold Custard Made With Rennet
History:
Custard has been enjoyed by many cultures throughout history. It is believed to have origi...
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Rice Pudding. Mrs. Eliza Dickerson.
Rice pudding is a classic dessert that has been enjoyed for centuries. It is believed to have originated in ancient China, where rice was ...
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Presbyterian Pudding. Mrs. J. Edd Thomas.
Presbyterian Pudding, a delightful dessert created by Mrs. J. Edd Thomas, offers a sweet and fruity combination that is bound to please yo...
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Peach Tapioca. Mrs. S. E. Barlow.
Peach Tapioca Recipe - Mrs. S. E. Barlow
History of the Recipe:
Tapioca is a starch extracted from the cassava root, a plant native to So...
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Tapioca Cream. Mrs. O. W. Weeks.
Tapioca Cream is a delightful dessert that has been enjoyed for generations. This creamy and sweet treat is made with tapioca pearls, milk...
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Tapioca Pudding, With Apples. Mrs. Dr. Fisher.
Tapioca Pudding with Apples Recipe
History of Tapioca Pudding:
Tapioca pudding is a classic dessert that has been enjoyed for centuries. ...
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Suet Pudding. Mrs. Fred. Shaeffer.
Suet Pudding: A Hearty and Timeless Delight
Introduction:
Suet pudding is a classic dessert that has been enjoyed for generations. Its or...
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Suet Pudding. Mrs. Wildbahn.
History of Suet Pudding:
Suet Pudding is a classic British dessert that has been enjoyed for centuries. It originated in medieval times w...
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Steamed Suet Pudding. Mrs. R. H. Johnson And Mrs. J. C. Walter.
Steamed suet pudding is a classic British dessert that has been enjoyed for generations. This rich and comforting pudding is made with sue...
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Suet Pudding. Mrs. C. C. Campbell.
Suet Pudding Recipe: Mrs. C. C. Campbell's Classic Delight
History of Suet Pudding:
Suet pudding has a long history and is a traditional ...
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Suet Pudding. Mrs. P. O. Sharpless.
History of Suet Pudding:
Suet pudding is a traditional British dessert that has been enjoyed for centuries. Its origins can be traced bac...
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Troy Pudding. Mrs. Geo. Turner.
Troy Pudding Recipe
History:
Troy Pudding is a classic American dessert that has been enjoyed for many generations. It originated in Troy...
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Pie Crust. Mrs. Eliza Dickerson.
History of Pie Crust:
Pie crust is an essential component of many delicious pie recipes, and it has a rich history that goes back centuri...
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Custard Pie. Florence Eckhart.
Custard pie is a classic dessert that has been enjoyed by many generations. Its origins can be traced back to medieval Europe, where custa...
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Orange Cream Pie. Mrs. P. G. Harvey And Mrs. W. C. Rapp.
Orange Cream Pie Recipe
History:
Orange Cream Pie is a classic dessert that has been enjoyed for generations. Its origins can be traced b...
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Chess Pie. Iva Fish.
Chess pie is a classic Southern dessert that has been enjoyed for generations. Its origins can be traced back to the early settlers of the...
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Cream Pie. Miss Lourie, New York.
Cream pies have been a beloved dessert for many generations. With a rich and creamy filling encased in a flaky crust, these pies offer a d...
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Cream Pie. Mrs. A. C. Ault.
Cream pie, also known as custard pie, is a classic American dessert that has been enjoyed for generations. It is believed to have originat...
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Corn Starch Pie. Mrs. E. A. Seffner.
Corn Starch Pie is a delightful dessert recipe that has been enjoyed by many for generations. It is a simple yet delicious pie that incorp...
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Chocolate Pie. Mrs. Alice Kraner.
Chocolate pie is a classic dessert that has delighted taste buds for generations. It's a rich and creamy treat that combines the indulgent...
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Lemon Pie. Mrs. Susie B. De Wolfe.
Lemon pie is a classic dessert that has been enjoyed for many generations. Its tangy and refreshing flavor makes it a popular choice durin...
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Lemon Pie. Mrs. H. A. Martin.
The history of Lemon Pie dates back to ancient times when lemons were first cultivated in Southeast Asia. The Egyptians and Persians were ...
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Lemon Pie. Mrs. E. Hughes.
Lemon pie is a classic dessert that has been enjoyed by many for its refreshing and tangy flavors. The origins of this recipe can be trace...
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Lemon Pie. Mrs. Jennie Krause.
Recipe: Mrs. Jennie Krause's Lemon Pie
Introduction:
Lemon pie, with its tangy and refreshing flavor, has been a beloved dessert for many...
|
Lemon Pie. Mrs. G. M. Beicher.
Lemon pie is a classic dessert loved by many, known for its refreshing tangy flavor and creamy texture. The recipe has been passed down th...
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Lemon Pie. Mrs. Mary Dickerson.
Lemon pie is a classic dessert that has been enjoyed by generations. Its tangy and refreshing flavor, combined with a creamy custard filli...
|
Lemon Pies. Mary Ault.
Recipe for Lemon Pies
History of the Recipe:
Lemon pies have been a cherished dessert for centuries, known for their tangy and refreshin...
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Lemon Pie. Mrs. Fenton Fish.
Lemon Pie Recipe: Mrs. Fenton Fish
History of the Lemon Pie:
The Lemon Pie is a classic dessert that has been enjoyed for generations. It...
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Mince Meat. Mrs. R. H. Johnson.
Recipe for Mince Meat by Mrs. R. H. Johnson
Introduction:
Mince Meat is a classic pie filling that has a rich history dating back several...
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Summer Mince Meat. Mrs. G. A. Livingston.
Recipe for Summer Mince Meat
History and Fun Facts:
Mince meat has a long history dating back to medieval times when it was called "mince...
|
Mince Meat. Mrs. B. Tristram.
Title: The Timeless Recipe of Mrs. B. Tristram's Mince Meat
Introduction:
Mince meat, a classic and versatile ingredient in many traditio...
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Pumpkin Pie. Mrs. C. C. Stoltz.
Pumpkin pie is a beloved dessert that has become a symbol of fall and Thanksgiving for many people. It is a classic American dessert that ...
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Pumpkin Pie. Mrs. T. H. Linsley
History of Pumpkin Pie:
Pumpkin pie is a beloved dessert that is synonymous with autumn and Thanksgiving in many parts of the world. The o...
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Blue Stocking Pumpkin Pie. Mrs. U. F. Seffner.
Blue Stocking Pumpkin Pie, also known as Mrs. U. F. Seffner's Pumpkin Pie, is a delicious and classic dessert that has been enjoyed by man...
|
Pumpkin Pies. Mrs. E. Fairfield.
Title: Classic Pumpkin Pie Recipe
Author: Mrs. E. Fairfield
Introduction:
Pumpkin pie is a beloved dessert that has become synonymous wit...
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Lemon Pie. Mrs. P. O. Sharpless.
Lemon Pie Recipe - Mrs. P. O. Sharpless
History:
Lemon pie is a classic dessert that has been enjoyed for many years. Its origins can be ...
|
Fig Tarts. Mrs. T. H. Linsley.
History of Fig Tarts:
Fig tarts have a long history and have been enjoyed as a delicacy in many different cultures. The origin of figs ca...
|
Lemon Tarts. Mrs. Susie Seffner.
Title: Classic Lemon Tarts
Introduction:
Lemon tarts are a delightful combination of tangy and sweet flavors, encased in a buttery and fl...
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Pumpkin Pie. Mrs. R. H. Johnson.
Pumpkin pie is a classic dessert that is enjoyed by many during the autumn season, especially during Thanksgiving. Its warm and comforting...
|
Plum Pie. Mrs. Julia P. Eckhart.
Plum pie is a delightful and classic dessert that has been enjoyed by many for generations. Its origins can be traced back to early Americ...
|
Molasses Pie. Mrs. L. M. Denison.
Molasses pie is a delightful dessert that has become a staple in many households, known for its rich, sweet flavor and comforting aroma. T...
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Raisin Pie. Mrs. J. M. Davidson.
Raisin Pie Recipe
History:
Raisin pie is a classic dessert that has been enjoyed for generations. It is believed to have originated in th...
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How To Make A Welsh Rare-bit.
History of Welsh Rarebit:
Welsh Rarebit, also known as Welsh Rabbit, is a classic dish from Wales that has been enjoyed for centuries. It...
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Welsh Rare-bit. Mrs. W. C. Butcher.
History of Welsh Rarebit:
Welsh Rarebit, also known as Welsh Rabbit, is a traditional Welsh dish that has been enjoyed for centuries. Thi...
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Cheese Fonda. Mrs. W. C. Butcher.
Cheese Fonda Recipe:
Mrs. W. C. Butcher's Delight
Introduction:
Cheese Fonda is a delectable dish that combines the richness of cheese w...
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Cheese Sandwich.
The cheese sandwich, a beloved classic in many households, is a fantastic option for a quick and delicious meal. It is a versatile dish th...
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Cheese Sticks.
Cheese sticks are a delicious and easy-to-make appetizer that have become a popular choice for parties, game nights, or simply as a snack....
|
Cheese Straws. Mrs. Fred. Schaeffer.
Recipe: Cheese Straws
History and Fun Facts:
Cheese straws are a popular snack that originated in the southern United States. They have b...
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Cheese Wafers. Florence Eckhart.
Cheese Wafers Recipe by Florence Eckhart
History:
Cheese wafers have been enjoyed as a popular snack for generations. Originating in Euro...
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Cakes.
History of Cakes:
Cakes have been enjoyed by people for centuries. The origins of cake can be traced back to ancient civilizations such a...
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Delicate Cake. Mrs. C. H. Williams.
Delicate Cake Recipe - Mrs. C. H. Williams
History and Fun Facts:
The Delicate Cake, a timeless classic, has been enjoyed by many for gen...
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White Cake. Mrs. Alice Kraner And Miss Rosa Owens.
White cake is a classic and beloved dessert that has been enjoyed for generations. With its light and fluffy texture and delicate flavor, ...
|
White Cake. Mrs. Dell W. De Wolfe.
History of White Cake:
White cake is a classic and timeless dessert that has been enjoyed for generations. It is believed to have origina...
|
White Cake. Mrs. Wm. Hoover.
White cake is a classic dessert that has been enjoyed by generations. Its origins can be traced back to the mid-19th century when cakes ma...
|
White Cake. Mrs. A. C. Ault.
White cake is a classic and beloved dessert that has been enjoyed for generations. It is a versatile cake that can be dressed up for speci...
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Snow Cake. Mrs. John Kishler.
History of Snow Cake:
Snow cake is a traditional dessert that originated in the United States in the late 19th century. It is believed to...
|
Loaf Cake. Mrs. John Landon.
Loaf Cake is a classic recipe that has been enjoyed for generations. With its moist and tender crumb, it is no wonder why this cake has st...
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Silver Cake. Mrs. John Landon.
Silver Cake is a classic dessert that has been enjoyed for generations. This delicate and flavorful cake is often reserved for special occ...
|
Gold Cake. Mrs. John Landon.
Gold Cake is a classic recipe that has been enjoyed by generations. It is a delicious and versatile cake that can be served for any occasi...
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Angels Food Cake. Florence Eckhart.
History of Angel Food Cake:
Angel Food Cake is a classic dessert that has been enjoyed for generations. Its light and fluffy texture, alo...
|
Angel Cake. Mrs. C. C. Stoltz.
Angel Cake is a classic and timeless dessert that is known for its light and airy texture. It is a cake that is made primarily with egg wh...
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Angel Food Cake. Miss Nellie Linsley.
Angel Food Cake, as its name suggests, is a heavenly dessert known for its light and fluffy texture and delicate flavor. This iconic cake ...
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Sunshine Cake. Mrs. Frank Arrowsmith And Maud Stoltz.
History of Sunshine Cake:
Sunshine Cake is a delightful dessert that has been enjoyed for generations. It is a light and fluffy cake that...
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Cold Water Cake. Miss Anna Barth.
History of Cold Water Cake:
Cold Water Cake is a classic recipe that has been enjoyed for generations. It first gained popularity in the l...
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Brides Cake. Mrs. J. J. Sloan.
Brides Cake, also commonly known as White Wedding Cake, is a classic and elegant dessert that has been a staple at weddings for centuries....
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Sponge Cake. Mrs. W. H. Eckhart.
Sponge Cake, also known as a classic and delectable dessert, has a long and fascinating history. Dating back centuries, this light and air...
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Sponge Cake. Mrs. Harry True.
History of Sponge Cake:
Sponge cake, a light and airy dessert, has a long history that dates back to ancient times. The development of th...
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Sponge Cake. Mrs. P. O. Sharpless.
History of Sponge Cake:
Sponge cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to the Renai...
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Sponge Cake. Mrs. T. H. Linsley.
Sponge Cake is a classic and beloved dessert that has been enjoyed for centuries. This light and airy sweet treat is known for its delicat...
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Lemon Cake. Mrs. T. H. Linsley.
History of Lemon Cake:
Lemon cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in Europe...
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Pound Cake. Mrs. U. F. Seffner.
Pound Cake Recipe: Mrs. U. F. Seffner
History:
Pound cake is a classic and beloved dessert that has been enjoyed for centuries. Its origi...
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Hickory Nut Cake. Mrs. C. C. Campbell.
Hickory nut cake is a classic dessert that has been enjoyed for generations. Its origins can be traced back to the United States, where hi...
|
Mother's Old-fashioned Cake. Mrs. O. W. Weeks.
Mother's Old-fashioned Cake Recipe
History:
Mother's Old-fashioned Cake, also known as Mrs. O. W. Weeks' cake, is a classic recipe that h...
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Loaf Cake. Mrs. R. H. Johnson.
Loaf cake, also known as fruitcake, is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to ancient Eg...
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Loaf Cake. Mrs. Eliza Bowen.
Loaf Cake Recipe - Mrs. Eliza Bowen
History:
The Loaf Cake is a classic dessert that has been enjoyed for generations. Its origins can be...
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Raisin Cake. Mrs. Frank Arrowsmith.
Raisin Cake Recipe by Mrs. Frank Arrowsmith
History of the Recipe:
Raisin cake has a long history and is a classic recipe that has been e...
|
Dried Apple Fruit Cake. Mrs. W. H. Eckhart.
Dried Apple Fruit Cake Recipe
History:
The Dried Apple Fruit Cake is a traditional recipe that has been passed down through generations. ...
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Apple Fruit Cake. Mrs. T. H. Linsley.
Apple Fruit Cake has been a beloved recipe for many years, passed down through generations. This delightful cake combines the flavors of s...
|
Coffee Cake. Maud Stoltz.
Coffee cake is a delicious and versatile baked treat that is enjoyed by people all around the world. This delectable cake is characterized...
|
Coffee Cake. Mrs. Beckie Smith And Mrs. Josie C. Yager.
Coffee cake is a delightful treat that has been enjoyed by many for generations. It is a moist and flavorful cake that pairs perfectly wit...
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Coffee Cake. Mrs. T. H. Linsley.
Recipe for Mrs. T. H. Linsley's Coffee Cake:
Coffee cake has been a beloved treat for generations, enjoyed with a steaming cup of coffee ...
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Hickory Nut Cake. Mrs. T. H. Linsley.
Hickory nut cake is a classic dessert that has been enjoyed for generations. It is a rich and delicious cake that features the delightful ...
|
Hickory Nut Cake. Mrs. W. C. Rapp.
Hickory Nut Cake is a classic dessert that has been enjoyed by generations of families. This delicious cake is made with a combination of ...
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Raised Cake. Mrs. Jennie Hershberger, Tiffin, Ohio.
The history of the Raised Cake recipe dates back many generations and has been passed down through the Hershberger family of Tiffin, Ohio....
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Fruit Cake. Mrs. A. A. Lucas.
Fruit Cake Recipe (Mrs. A. A. Lucas)
History of Fruit Cake:
Fruit cake has a long history that dates back to ancient times. The use of fr...
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Fruit Cake. Mrs. T. H. Linsley.
History of Fruit Cake:
Fruit cake is a traditional dessert that has been enjoyed for centuries. Its origins can be traced back to ancient...
|
Fruit Cake. Mrs. G. H. Wright.
**History of Fruit Cake recipe:**
Fruit cake holds a special place in many cultures and has a long history dating back centuries. It is b...
|
Fruit Cake. Mrs. John Evans.
History and Fun Facts about Fruit Cake:
Fruit cake is a classic and beloved dessert that has been enjoyed for centuries. Its origins can ...
|
Plain Fruit Cake. Mrs. R. H. Johnson.
Recipe for Plain Fruit Cake by Mrs. R. H. Johnson:
History:
Fruit cakes have been enjoyed for centuries, with variations existing in many...
|
Black Wedding Cake. Mrs. J. J. Sloan.
Black Wedding Cake Recipe - Mrs. J. J. Sloan
Introduction:
The Black Wedding Cake is a traditional recipe that has been passed down throu...
|
White Fruit Cake. Mrs. Samuel Saiter.
White fruit cake is a classic and time-honored recipe that has been enjoyed for generations. This delightful cake is known for its dense a...
|
Excellent White Cake. Mrs. W. C. Butcher.
Recipe for Excellent White Cake
History of the Recipe:
The Excellent White Cake is a classic American dessert that has been enjoyed for g...
|
White Layer Cake. Mrs. A. C. Ault.
History and Fun Facts:
The White Layer Cake is a classic recipe that has been enjoyed for generations. It is believed to have originated ...
|
Yellow Layer Cake. Mrs. A. C. Ault.
Yellow layer cake is a classic and beloved dessert that has been enjoyed by many generations. Its light and fluffy texture, combined with ...
|
Blackberry Jam Cake. Ozella Seffner.
Blackberry Jam Cake has a long and rich history in American baking. Originating in the southern region of the United States, this delightf...
|
Hamilton.
History of the Hamilton Recipe:
The Hamilton recipe is a delightful treat that dates back several decades. Named after the iconic America...
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Blackberry Jam Cake. Mrs. Alice Kraner.
Blackberry Jam Cake is a timeless delight that brings together the flavors of sweet blackberry jam, warm spices, and buttery richness. Thi...
|
Grape Jam Cake. Mrs. J. Edd Thomas.
Grape Jam Cake Recipe
History and Fun Facts:
Grape jam cake is a delightful dessert that has been enjoyed for many generations. Similar t...
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Chocolate Cake. Winona Hughes.
Chocolate Cake
History:
Chocolate cake is a beloved dessert that has been enjoyed for centuries. The history of chocolate goes back thous...
|
Chocolate Cake. Mrs. Harry True.
Chocolate cake is one of the most beloved desserts worldwide. It's a rich and decadent treat that has been enjoyed for generations. The re...
|
Chocolate Cake. Mrs. John D. Stokes.
The Chocolate Cake recipe has been a beloved treat for many generations. Its rich and decadent flavor make it a favorite dessert for speci...
|
Delicious Chocolate Cake. Miriam De Wolfe.
Delicious Chocolate Cake Recipe
History and Fun Facts:
Chocolate cake has been a beloved dessert for centuries, with its rich and decaden...
|
Chocolate Cake. Mrs. J. C. Walter.
History of the Recipe:
The Chocolate Cake is one of the most beloved and classic desserts around the world. Its rich and decadent flavor,...
|
Cream Cake. Mrs. Josie Yager.
Cream Cake Recipe:
Cream cake is a classic dessert that has been enjoyed by people for many years. It is a deliciously moist and fluffy c...
|
Cream Cake. Mrs. Fenton Fish.
Cream Cake Recipe:
Cream cake is a delightful and classic dessert that has been enjoyed by many generations. Its delicious combination of...
|
Cream Cake. Mrs. Ned Thatcher.
Cream Cake Recipe - Mrs. Ned Thatcher
Cream cake is a classic dessert that has been enjoyed for generations. Its light and fluffy texture...
|
Cream Cake. Mrs. G. H. Wright.
Cream cakes have been a beloved treat for generations, with their light and fluffy texture paired with a rich and creamy filling. Mrs. G. ...
|
Custard Cake. Miss Ann Thompson.
Custard cake, a delightful dessert that combines the richness of custard with the lightness of cake, has been a beloved treat for generati...
|
Lemon Cream Cake. Mrs. C. H.
Lemon Cream Cake Recipe
History:
Lemon cream cake is a classic dessert that has been enjoyed for generations. It is believed to have ori...
|
Ice-cream Cake. Mrs. C. H.
Ice cream cake is a classic dessert that combines the creamy delight of ice cream with the indulgent richness of cake. It is a popular cho...
|
Roll Jelly Cake. Gail Hamilton.
Roll Jelly Cake Recipe
History of Roll Jelly Cake:
Roll Jelly Cake, also known as Jelly Roll or Swiss Roll, is a classic dessert that has...
|
Lemon Jelly Cake. Iva Fish.
History of Lemon Jelly Cake:
Lemon jelly cake is a classic dessert that has its roots in American and English baking traditions. It is bel...
|
Fig Cake. Mrs. C. C. Campbell.
Fig cake is a delicious and timeless dessert that has been enjoyed by people for generations. The rich and sweet flavors of the figs combi...
|
Neapolitan Cake. Mrs. A. C. Ault.
Neapolitan Cake Recipe:
Neapolitan Cake is a classic dessert that is loved by many for its delicious combination of flavors and textures....
|
Maple Cake. Mrs. C. C. Campbell.
Maple Cake is a delightful treat that has been enjoyed by many generations. This classic recipe has its roots deep in American history, an...
|
Vanity Cake. Mrs. John Landon.
History of Vanity Cake:
Vanity Cake is a classic recipe that has been enjoyed for many years. This delightful cake is known for its fluffy...
|
Devils Food Cake. Mrs. Fenton Fish.
Devil's Food Cake is a decadent and rich chocolate cake that has become a beloved classic in American baking. Its origins can be traced ba...
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Devils Food Cake. Mrs. G. H. Wright.
Devil's Food Cake Recipe by Mrs. G. H. Wright
Part I:
- 1 cup brown sugar
- 3/4 cup butter
- 1/2 cup sour milk
- 2 1/2 cups sifted flour
...
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Delmonico's Cake. Mrs. M. S. Leonard.
Delmonico's Cake, also known as Mrs. M. S. Leonard's Delmonico's Cake, is a classic dessert recipe that has been enjoyed for many years. T...
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English Walnut Cake. Mrs. Mary W. Whitmarsh.
English Walnut Cake Recipe - Mrs. Mary W. Whitmarsh
History:
The English Walnut Cake is a classic dessert that has been enjoyed by many g...
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Columbia Cake. Ozella Seffner.
Columbia Cake, also known as Ozella Seffner, is a classic recipe that has been enjoyed for generations. This delightful cake is perfect fo...
|
Favorite Snow Cake. Mrs. Carrie Owens.
History of Favorite Snow Cake:
Favorite Snow Cake is a classic recipe that has been passed down through generations. Its origins can be t...
|
Orange Cake. Mrs. Carrie Owens.
The history of Orange Cake dates back many years and has become a beloved classic in many households. This delightful citrus-infused desse...
|
Tea Cake. Mrs. Geo. Turner.
Tea Cake Recipe
History:
Tea cakes have a long history and are enjoyed in many different cultures around the world. Originating in Europe...
|
Ribbon Cake. Mrs. Lizzie Martin.
History of Ribbon Cake:
Ribbon Cake is a classic dessert that has been enjoyed for many years. This delicious cake is made by creating al...
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Almond Jelly Cake. Mrs. George Kling.
The Almond Jelly Cake is a delicious dessert that has been enjoyed for generations. This recipe has been passed down from Mrs. George Klin...
|
White Layer Cake. Mrs. Mary Dickerson.
Recipe for White Layer Cake:
White layer cake is a classic dessert that has been enjoyed by generations. With its light and delicate text...
|
Icing For Cake. Mrs. G. A. Livingston.
Icing for Cake is a versatile and delicious topping that adds a sweet and creamy touch to any cake. With its smooth texture and delightful...
|
Chocolate Icing. Ethel Clark.
Recipe for Chocolate Icing
History:
Chocolate icing is a classic and versatile dessert topping that has been enjoyed for many years. Whil...
|
Frosting Without Eggs.
A Brief History of Eggless Frosting:
The concept of frosting without eggs might not have crossed your mind until now, but this recipe has...
|
Fig Filling For Cake.
Fig Filling For Cake Recipe
History:
The use of figs in culinary creations dates back to ancient times, with fig trees being cultivated i...
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Lemon Jelly For Cake.
History of Lemon Jelly for Cake:
Lemon jelly has been a popular ingredient in baking for many years. It is not only used for spreading be...
|
Gingerbread. Mrs. W. H. Eckhart.
Gingerbread is a delicious and classic dessert that has been enjoyed for centuries. Its origins can be traced back to ancient Greece and E...
|
Soft Gingerbread. Mrs. E. A Seffner.
Soft Gingerbread Recipe - Mrs. E.A. Seffner
Gingerbread holds a special place in the hearts of many, conjuring up images of cozy holidays...
|
Soft Gingerbread. Miss Kittie M. Smith.
Soft gingerbread is a beloved classic dessert that has been enjoyed for generations. Originating from New Orleans, this old-fashioned reci...
|
Soft Gingerbread. Gail Hamilton.
Soft Gingerbread is a timeless classic that has been enjoyed for generations. This delectable treat is characterized by its rich molasses ...
|
Soft Gingerbread. Mrs. G. E. Salmon.
Soft gingerbread is a classic and beloved dessert that has been enjoyed for centuries. Its sweet and spicy flavors are a delight for the t...
|
Excellent Soft Gingerbread. Mrs. Carrie Owens.
History of Soft Gingerbread:
Soft gingerbread has a rich history that traces back to ancient times. Ginger itself, which is the main ingr...
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Gingerbread For Two. Mrs. M. Leonard.
Gingerbread has a rich history that goes back centuries, with variations of the recipe appearing in different cultures around the world. F...
|
Soft Gingerbread. Mrs. M. Vose.
Soft Gingerbread Recipe
Mrs. M. Vose
**History of the Recipe:**
Gingerbread has a rich history dating back centuries, and it has become a...
|
Fried Cakes. Mrs. J. C. Johnstone.
Fried cakes, also known as donuts or doughnuts, have a rich history and are loved by people of all ages. The origins of fried cakes can be...
|
Fried Cakes. Mrs. Louise Jones.
Fried cakes, also known as doughnuts, are a beloved treat found in various cuisines around the world. These delightful pastries are deep-f...
|
Doughnuts. Mrs. G. H. Wright.
History of Doughnuts:
Doughnuts, also known as donuts, are a beloved sweet treat that have been enjoyed for centuries. The origins of thi...
|
Doughnuts. Mrs. R. H. Johnson.
History of Doughnuts:
Doughnuts, also known as donuts, have a long and fascinating history that spans various cultures around the world. ...
|
Doughnuts. Mrs. T. H. Linsley.
History of Doughnuts:
Doughnuts, also known as donuts, have a long and delicious history dating back to ancient times. The exact origin o...
|
Doughnuts. Mrs. A. C. Ault.
Doughnuts have a rich history that spans across various cultures and time periods. These delicious fried treats have evolved over centurie...
|
Doughnuts. Mrs. M. S. Leonard.
History of Doughnuts:
Doughnuts, also known as donuts, have a rich history that dates back centuries. Though the exact origins of this de...
|
Doughnuts. Mrs. P. O. Sharpless.
History of Doughnuts
Doughnuts, also spelled donuts, have a long and fascinating history that dates back centuries. The exact origin of t...
|
Doughnuts. Maud Stoltz.
The history of doughnuts can be traced back to the early 19th century when Dutch immigrants brought their traditional recipes for olykoeks...
|
Doughnuts. Mrs. J. S. Reed.
Doughnuts have been a beloved treat for centuries. They are thought to have originated in Europe, with variations of the recipe appearing ...
|
Crullers. Mrs. C. H. Williams.
History of Crullers:
Crullers, also known as doughnut twists, have a long and interesting history. They are a traditional Dutch pastry tha...
|
Cream Crullers. Mrs. C. H.
Cream crullers are a classic pastry that has been enjoyed for generations. The recipe has its roots in European cuisine and has evolved an...
|
Soft Ginger Cakes. Mrs. J. S. Reed.
Soft Ginger Cakes Recipe:
History and Fun Facts:
Soft Ginger Cakes have a rich history dating back to the early 19th century. They were a...
|
Ginger Cakes. Mrs. P. G. Harvey.
Ginger Cakes Recipe by Mrs. P. G. Harvey
History of the Recipe:
Ginger cakes, also known as gingerbread, have a long history dating back ...
|
Cheap Cookies. Mrs. Belle Bland.
Mrs. Belle Bland's Cheap Cookies Recipe
History and Fun Facts:
Cookies have been a beloved treat for centuries, and their simplicity and ...
|
Cookies. Mrs. L. M. Denison.
History:
The recipe for Mrs. L. M. Denison's Cookies has been passed down through generations, originating from Mrs. L. M. Denison hersel...
|
Cookies. Mrs. John Landon.
Title: Mrs. John Landon's Classic Cookie Recipe
Introduction:
Mrs. John Landon's classic cookie recipe has been passed down through gener...
|
Cookies. Mrs. W. C. Butcher.
History of Mrs. W. C. Butcher's Cookies Recipe:
Mrs. W. C. Butcher's Cookies recipe is a cherished family recipe that has been passed dow...
|
Cookies. Mrs. P. G. Harvey.
Title: Mrs. P. G. Harvey's Delicious Cookies Recipe
Introduction:
Every family has treasured recipes that have been passed down through t...
|
Cookies. Mrs. G. M. Beicher.
Mrs. G. M. Beicher's Cookie Recipe
Introduction:
Cookies have been a beloved treat for centuries, bringing joy to people of all ages. Eac...
|
Cream Cookies. Miss Kittie Smith.
Cream cookies, a delightful and classic treat that has delighted taste buds for generations. The history of this recipe dates back to a ti...
|
Good Cookies. Mrs. L. A. Jones.
Introduction:
The origins of the Good Cookies recipe can be traced back to the kitchen of Mrs. L. A. Jones. Mrs. Jones was renowned in he...
|
Good Cookies. Mrs. Jennie Krause.
History of the Good Cookies Recipe:
The recipe for Good Cookies has been passed down through generations in the Krause family, beginning ...
|
Cookies. Mrs. H. A. Martin
The history of cookies can be traced back to ancient times, where they were often used as offerings or provisions during religious ceremon...
|
Cookies. Ann Thompson.
History of the Recipe:
Cookies have a long and rich history, dating back to ancient times. The earliest recorded cookie-like confections c...
|
Splendid Eggless Cookies. Mrs. E. S. Boalt.
Splendid Eggless Cookies have been a beloved treat for generations, satisfying sweet cravings without the need for eggs. This classic reci...
|
Hard Cookies. Mrs. Salmon.
Title: Mrs. Salmon's Hard Cookies: A Classic Recipe with a Delightful Crunch
Introduction:
The origins of Mrs. Salmon's Hard Cookies can ...
|
Cookies. Mrs. Lizzie Martin.
Recipe for Mrs. Lizzie Martin's Cookies:
History:
Cookies have a rich history dating back centuries. The origin of cookies can be traced ...
|
My Grandmother's Cookies. Mrs. J. Edd Thomas.
Recipe for My Grandmother's Cookies - Mrs. J. Edd Thomas
History and Fun Facts:
Mrs. J. Edd Thomas, my grandmother, was well-known for he...
|
Molasses Cookies. Mrs. C. E. Martin.
The recipe for Molasses Cookies has a rich history and is beloved for its warm and comforting flavors. These cookies have been a staple in...
|
Ginger Nuts. Mrs. Beckie Smith.
History and Fun Facts about Ginger Nuts:
Ginger nuts are a popular type of biscuit, known for their warm and spicy flavor. This recipe ha...
|
Ginger Snaps. Mrs. Harry True.
Ginger Snaps Recipe by Mrs. Harry True
Introduction:
Ginger snaps are classic cookies that have been enjoyed for generations. With a spic...
|
Ginger Cookies. Mrs. Jacob Hoberman.
The history of Ginger Cookies dates back centuries, with their warm and spicy flavors making them a beloved treat around the world. Ginger...
|
Ginger Cookies. Mrs. Chas. Moore.
Ginger cookies, also known as gingerbread cookies, have a long history and are a beloved holiday treat in many households. The unique flav...
|
Ginger Cookies. Florence Eckhart.
Ginger Cookies Recipe
History:
Ginger cookies have a long and rich history. The use of ginger in baked goods can be traced back thousands...
|
Sugar Snaps. Mrs. Susie Seffner.
Recipe: Sugar Snaps by Mrs. Susie Seffner
Introduction:
Sugar Snaps are a delightful treat that combine the sweetness of sugar with the s...
|
Sand Cakes. Mrs. Abbie A. Lucas.
Sand Cakes Recipe
History:
Sand cakes, also known as cornstarch cakes, have a rich history that dates back to the early 19th century. Thi...
|
Cocoanut Cookies. Mrs. A. A. Lucas.
Cocoanut cookies have long been a beloved treat enjoyed by people around the world. This delectable recipe has a history that traces back ...
|
Lemon Crackers. Mrs. A. O. Johnson.
Recipe: Lemon Crackers by Mrs. A. O. Johnson
History and Fun Facts:
Lemon crackers have been enjoyed for generations as a delightful tre...
|
Hickory Nut Macaroons. Mrs. W. C. Rapp And Mrs. Abbie A. Lucas.
Hickory Nut Macaroons have a rich history and are a delightful treat enjoyed by many. This recipe was originally shared by Mrs. W. C. Rapp...
|
Hickory Macaroons. Mrs. W. H. Eckhart.
History of Hickory Macaroons and Fun Facts:
Hickory macaroons are a delightful treat that combines the richness and nuttiness of hickory ...
|
Cocoanut Macaroons. Mrs. J. C. Walters.
Cocoanut Macaroons Recipe:
History and Fun Facts:
Cocoanut macaroons have been enjoyed for many years as a delightful treat. These tempti...
|
Chocolate Macaroons. Mrs. Eckhart.
Recipe: Chocolate Macaroons
History:
The origin of chocolate macaroons dates back to the 19th century in France. These delectable treats ...
|
Hickory Nut Cookies. Ozella Seffner.
Hickory Nut Cookies Recipe by Ozella Seffner
History and Fun Facts:
Hickory Nut Cookies are a classic American treat that have been enjo...
|
Hickory Nut Cookies. Ann Thompson.
History of Hickory Nut Cookies:
Hickory Nut Cookies have a rich history that can be traced back to the early settlers in America. Native ...
|
Hickory Nut Cakes. Mrs. O. W. Weeks.
Hickory Nut Cakes Recipe
History:
Hickory nut cakes have long been cherished as a delightful treat that combines the rich and nutty flavo...
|
Cream Puffs. Mrs. T. H. Linsley.
Cream puffs are a delightful and classic French pastry that has been enjoyed for centuries. The light and airy puffs are filled with a dec...
|
Kisses. Florence Eckhart.
Recipe for Kisses by Florence Eckhart
History:
Kisses are a classic dessert that have been enjoyed for generations. The origin of this sw...
|
Delicacies.
Delicacies hold a special place in culinary history, bringing pleasure and indulgence to the table. Custards, in particular, have long bee...
|
Apple Float. Mrs. M. E. Wright.
History of Apple Float:
The Apple Float is a delightful and refreshing dessert that has been enjoyed for generations. It is a classic rec...
|
Float. Florence Turney.
History of Float Recipe:
The Float, also known as a milk float or milk shake, is a delightful and refreshing beverage that has been enjoy...
|
Float. Florence Turney.
Float, also known as the "Florence Turney Float," is a delicious and classic dessert that has been enjoyed by many for decades. Its origin...
|
Charlotte Russe.
History of Charlotte Russe:
Charlotte Russe is a classic dessert that originated in France during the late 18th century. It was named aft...
|
Lemon Sponge Or Snow Pudding. Ozella Seffner.
History of Lemon Sponge or Snow Pudding:
Lemon Sponge or Snow Pudding is a classic dessert that has been enjoyed for many years. Its origi...
|
Lemon Jelly. Gail Hamilton.
Recipe for Lemon Jelly
History and Fun Facts:
Lemon jelly is a classic dessert that has been enjoyed for generations. Its origin can be t...
|
Orange Jelly. Mrs. O. W. Weeks.
Orange jelly is a delightful dessert that is loved by many for its refreshing taste and vibrant citrus flavor. It is a classic recipe that...
|
Orange Jelly. Mrs. L. D. Hamilton.
Orange Jelly Recipe:
History and Fun Facts:
Orange jelly is a classic dessert that has been enjoyed by generations. It is a versatile and...
|
Orange Souffle. Mrs. George Turner.
Orange soufflé is a delightful dessert that combines the refreshing taste of oranges with a light and fluffy texture. It is a classic rec...
|
Orange Cream. Mrs. S. E. Barlow.
Orange Cream Recipe
History:
The recipe for Orange Cream has been enjoyed for generations, delighting taste buds with its refreshing and ...
|
Bavarian Cream. Mrs. Chas. Moore.
Bavarian Cream is a rich and creamy dessert that originated in Bavaria, a region in southern Germany. It is a classic dessert that has bee...
|
Ambrosia For One. A. L. Oolah, Or George Van Fleet.
Ambrosia is a classic dessert that has been enjoyed by many for centuries. Its origin can be traced back to ancient Greek mythology, where...
|
Jellied Fruit. Mrs. Retta Lucas.
Jellied Fruit Recipe
History:
Jellied fruit is a refreshing and delicious treat that has been enjoyed for centuries. The art of making je...
|
Gelatine, With Fruit. Mrs. W. H. Eckhart.
Gelatine with Fruit Recipe by Mrs. W. H. Eckhart
History and Fun Facts:
Gelatine-based recipes have been enjoyed for centuries across var...
|
Fruit Recipe For Hot Weather.
Fruit Recipe For Hot Weather
Introduction:
In hot weather, there's nothing quite as refreshing as a delicious fruit dessert that can coo...
|
Fruit Salad. Carrie Linsley.
Fruit salad, a refreshing and versatile dish, has been enjoyed by people around the world for centuries. It is a delightful combination of...
|
Fruit Salad. Carrie Linsley.
Fruit salad is a popular and refreshing dish that has been enjoyed by people all over the world for centuries. It is a versatile dish that...
|
Kentucky Pudding. Mamie Fairfield.
Kentucky Pudding, also known as Mamie Fairfield, is a delectable dessert that originated in the southern region of the United States. This...
|
Peach Ice-cream. Nell Linsley.
The history of Peach Ice-cream dates back to ancient times when the Chinese first began freezing dairy products by packing a mixture of mi...
|
A Dainty Dessert.
History of Frozen Fruit Desserts:
Frozen fruit desserts have been enjoyed for centuries, providing a refreshing and delightful treat duri...
|
Frozen Cherries.
Frozen cherries are a delightful and refreshing treat that can be enjoyed on its own or used as a versatile ingredient in various desserts...
|
Frozen Ambrosia.
History of Frozen Ambrosia:
Ambrosia is a traditional fruit salad that originated in the United States during the late 19th century. This...
|
Frozen Peaches And Plums.
Frozen peaches and plums is a delightful and refreshing dessert that combines the natural sweetness of ripe peaches with the tartness of s...
|
Pineapple Souffle.
Pineapple Soufflé Recipe
History and Fun Facts:
Pineapple soufflé is a light and creamy dessert that originated from the tropical regio...
|
Bisque Ice-cream.
History and Fun Facts:
Bisque ice cream is a delightful dessert that combines the creamy richness of a traditional ice cream with the nutt...
|
Lemon Sherbert. Mrs. G. H. Wright.
Recipe for Lemon Sherbert by Mrs. G. H. Wright
Introduction:
Lemon sherbet is a refreshing and tangy frozen dessert that has been enjoyed...
|
Lemon Ice. Mrs. H. T. Van Fleet.
Lemon ice is a refreshing and tangy frozen treat that has been enjoyed for generations. Its origins can be traced back to Mrs. H. T. Van F...
|
Apricot Ice. Alice Fairfield.
Apricot Ice Recipe: A Delightful Frozen Dessert
Introduction:
Apricot ice is a refreshing and delightful frozen dessert that has been enj...
|
Orange Sherbert. M. E. Beale.
History of Orange Sherbert:
Orange sherbet, also known as orange sorbet, is a popular frozen dessert made with oranges, sugar, and other i...
|
To Blanch Almonds.
To Blanch Almonds:
Blanching almonds is a process that involves removing the skins from the almonds. This technique helps enhance the fla...
|
Chocolate Creams. Mrs. Edward E. Powers.
Recipe: Mrs. Edward E. Powers' Chocolate Creams
History:
The origin of chocolate creams dates back to the 19th century when confectionery...
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Vanilla Taffy. Mrs. Edward E. Powers.
Vanilla taffy is a delightful treat that has been enjoyed by people for generations. This sweet and chewy confection is made from just a f...
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Dandy Taffy. Miriam De Wolfe.
History of Dandy Taffy:
Dandy Taffy is a classic candy recipe that has been enjoyed by many generations. It is believed to have originate...
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Chocolate Caramels. Mrs. Ned Thatcher.
History of Chocolate Caramels:
Chocolate caramels are a delightful treat that combines the richness of chocolate with the sweetness of ca...
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Molasses Candy. Mrs. Dr. Fisher.
Molasses candy, also known as molasses taffy or simply molasses sticks, has a long history dating back to the early 19th century in Americ...
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Cocoanut Drops. Mrs. Dr. Fisher.
Cocoanut Drops, also known as coconut macaroons, are delightful little treats that are loved by many. These sweet and chewy cookies are ma...
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Butter Scotch. Mrs. Edward E. Powers.
Butterscotch, with its rich and buttery flavor, is a classic treat loved by many. It is believed to have originated in Scotland, hence the...
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For Six Hundred Pickles. Mrs. M. E. Wright.
Recipe for Six Hundred Pickles
History:
The recipe for Mrs. M. E. Wright's Six Hundred Pickles has been passed down through generations, ...
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Cucumber Pickles. Mrs. H. T. Van Fleet.
History and Fun Facts:
Cucumber pickles have a long history that dates back thousands of years. The process of preserving cucumbers in vin...
|
Chow-chow. Mrs. Alice Kraner.
Chow-chow, a tangy and flavorful relish, has a long history and is known for its versatility and ability to enhance a variety of dishes. O...
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Chow-chow. Mrs. C. C. Stoltz.
Chow-chow is a delicious and tangy relish that has been enjoyed for many years. Its origins can be traced back to the United States, parti...
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Pickled Onions. Mrs. Dr. Fisher.
History of Pickled Onions:
Pickled onions have a rich history that dates back centuries. The process of pickling was developed as a means...
|
Pickled Peaches. Mrs. Dr. Fisher.
Recipe for Pickled Peaches
Introduction:
Pickled peaches are a unique and flavorful treat that combines the sweetness of ripe peaches wit...
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Mango Pickles. Mrs. W. H. Eckhart.
Mango Pickles Recipe by Mrs. W. H. Eckhart
History and Fun Facts:
Mango pickles have a long history and are enjoyed in many different cul...
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Mixed Pickles. Maud Stoltz.
Mixed pickles are a delightful combination of vegetables, spices, and vinegar that have been enjoyed for centuries. This tangy and crunchy...
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Tomato Chow-chow. Mrs. A. H. Kling.
Recipe for Tomato Chow-chow by Mrs. A. H. Kling:
Tomato chow-chow is a delightful and tangy relish that has been enjoyed for generations....
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Spanish Pickle. Mrs. W. H. Eckhart.
The Spanish Pickle, also known as Mrs. W. H. Eckhart's Spanish Pickle, is a delicious and tangy relish that is perfect for adding flavor t...
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Celery, Or French Pickle. Mrs. F. E. Blake.
Recipe: Celery, or French Pickles
History:
Celery pickles, also known as French pickles, have been enjoyed for centuries as a tangy and c...
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Green Tomato Pickle. Mrs. F. R. Saiter.
Green Tomato Pickle Recipe:
Green Tomato Pickle is a delightful and tangy condiment that adds a burst of flavor to your meals. This reci...
|
Cucumber Pickles. Kittie M. Smith.
Cucumber pickles have been a beloved condiment for centuries and are enjoyed by people all over the world. The process of pickling cucumbe...
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Chopped Pickle. Mrs. S. A. Powers.
Recipe for Chopped Pickle by Mrs. S.A. Powers:
History of the Recipe:
Chopped pickles have been enjoyed for generations as a tangy and fl...
|
Currant Catsup. Mrs. E.
Currant catsup, also known as currant ketchup, is a delicious condiment that dates back to the late 18th century. It originated in England...
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Flint Pickles. Mrs. Laura Martin Everett.
History of Flint Pickles:
Flint pickles have a long-standing history and are renowned for their crisp texture and delicious flavor. This ...
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Tomato Catsup. Mrs. G. Livingston.
Recipe for Tomato Catsup - Mrs. G. Livingston
History of Tomato Catsup:
Tomato catsup, also known as ketchup, has a fascinating history t...
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Tomato Catsup. Mrs. Alice Kraner.
Recipe for Tomato Catsup
Mrs. Alice Kraner's Homemade Tomato Catsup is a classic condiment that adds a burst of flavor to a variety of dis...
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Cold Catsup. Mrs. F. E. Blake.
Title: Cold Catsup Recipe - Mrs. F. E. Blake's Special Recipe
Introduction:
Catsup, or ketchup as it is commonly known today, is a popula...
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Common Catsup. Mrs. F. E. Blake.
Common Catsup, also known as ketchup, is a popular condiment that has been enjoyed for centuries. This versatile sauce is not only delicio...
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Gooseberry Catsup. Evelyn Gailey.
Gooseberry ketchup, also known as gooseberry catsup, is a delightful and tangy condiment that can add a burst of flavor to a variety of di...
|
Spiced Grapes. Mrs. G. A. Livingston.
History of Spiced Grapes:
Spiced Grapes, also known as Pickled Grapes, is a delightful recipe that dates back several centuries. Original...
|
Pickled Pears. Mrs. F. E. Blake.
History of Pickled Pears:
Pickling is a time-honored method of preserving fruits and vegetables that dates back centuries. It was develop...
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Rosa's Sweet Pickle.
Rosa's Sweet Pickle Recipe
History and Fun Facts:
Sweet pickles, also known as bread and butter pickles, have been enjoyed for centuries...
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Spiced Grapes. Mrs. Eliza Corwin, Mt. Gilead, Ohio.
Spiced Grapes Recipe
History and Fun Facts:
Spiced grapes have a long history dating back to ancient times when people used various metho...
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Spiced Gooseberries. Mrs. C. C. Campbell.
Spiced Gooseberries Recipe
Introduction:
Spiced Gooseberries is a delightful and unique recipe that combines the tartness of gooseberries...
|
Chili Sauce. Mrs. M. E. Wright.
Recipe for Mrs. M. E. Wright's Chili Sauce:
Chili sauce is a versatile and flavorful condiment that adds a tangy and slightly spicy kick ...
|
Canned Fruit In General. Mrs. F. E. Blake.
Recipe for Canned Fruit In General
History:
Canning fruit is a practice that has been around for centuries, dating back to ancient civili...
|
Raspberry Jam. Mrs. E. S.
Recipe for Raspberry Jam
Raspberry jam is a delicious and versatile spread that has been enjoyed for centuries. It is a classic preserve ...
|
To Preserve Peaches. L. D.
To Preserve Peaches is a timeless recipe that has been cherished for generations. Preserving peaches allows us to enjoy their delicious fl...
|
To Preserve Quinces. L. D.
History and Fun Facts:
Preserving quinces has a long history dating back centuries. Quinces are native to Southwest Asia, where they have...
|
Tomato Butter. Mrs. J. Kishler.
History and Fun Facts:
Tomato butter is a delicious and versatile spread that has been enjoyed for many years. While the exact origins o...
|
Orange Marmalade. Mrs. Dr. True.
Recipe for Orange Marmalade:
Orange marmalade is a classic preserve that adds a burst of tangy and slightly bitter flavor to various dish...
|
Currant Jelly. Miss Kittie Smith.
Recipe for Currant Jelly
History and Fun Facts:
Currants have been cultivated for centuries and have a long history in Europe, particula...
|
Currant Jelly. Mrs. Dr. True.
History of Currant Jelly Recipe:
Currant jelly has been enjoyed for centuries as a sweet and tart spread, perfect for pairing with pastri...
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Pineapple Jam.
Pineapple jam, with its tropical and tangy flavors, is a delightful treat that can be enjoyed in various ways. Whether spread on toast, us...
|
Crabapple Jelly.
Crabapple Jelly Recipe
Introduction:
Crabapple jelly is a delicious and versatile preserve that captures the unique flavor of crabapples....
|
Rose Geranium Jelly. Mrs. Samuel Bartram.
History of Rose Geranium Jelly:
Rose geranium jelly is a unique and delicious variation of traditional apple jelly. This recipe dates bac...
|
Crabapple Marmalade.
Crabapple Marmalade Recipe:
Crabapple marmalade is a delightful preserve that perfectly captures the tartness and aroma of these small fr...
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Cranberry Jelly. Mrs. G. A. Livingston.
Cranberry Jelly Recipe:
Mrs. G. A. Livingston's Version
Introduction:
Cranberry jelly is a delightful addition to any holiday meal or gat...
|
Apple Jelly. Mrs. E. Seffner.
History of Apple Jelly:
Apple jelly is a classic preserve that has been prepared and enjoyed for centuries. It was introduced to Europe i...
|
Pear Marmalade. Mrs. E. Seffner.
Recipe: Pear Marmalade
Introduction:
Pear marmalade is a delightful treat that has been enjoyed for many generations. Originating from th...
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Preserved Strawberries. Mrs. Kate Martin, Tiffin, Ohio.
Preserved Strawberries Recipe
History:
Preserved strawberries have been a popular method of preserving the flavor and freshness of strawb...
|
To Preserve Raspberries And Strawberries. L. D.
Preserving fruits has been a popular practice for centuries, allowing people to enjoy the rich flavors of fresh fruits even when they are ...
|
Canned Strawberries. Mrs. G. A. Livingston.
Recipe for Canned Strawberries
History:
The process of canning fruits began in the early 19th century as a way to preserve the harvest an...
|
Chopped Quinces. Mrs. Eliza Dickerson.
Chopped Quinces Recipe
History and Fun Facts:
Quinces have a long history and have been cultivated and enjoyed for thousands of years. Th...
|
Canned Pineapple. Mrs. Lulu Dann.
Title: Mrs. Lulu Dann's Homemade Canned Pineapple
Introduction:
Canned pineapple is a delightful and versatile fruit that can be enjoyed ...
|
Cooling Drink For Invalids. Mrs. Retta Lucas.
Cooling Drink For Invalids
History:
Throughout history, people have used various remedies and concoctions to help ease the discomfort of ...
|
Raspberry Vinegar. Mrs. E. S.
Raspberry vinegar is a delightful and versatile ingredient that adds a burst of fruity flavor and tanginess to a variety of dishes, both s...
|
Chocolate. Mrs. W. E. Thomas.
History of Chocolate:
Chocolate has a rich and ancient history, dating back to the ancient Mayans and Aztecs. The Mayans believed that ca...
|
Coffee. Eugene De Wolfe.
History of Coffee
Coffee is one of the most popular beverages in the world, enjoyed by millions of people every day. Its rich aroma and d...
|
Invalid Coffee. Mrs. S. A. Powers.
Invalid Coffee, also known as Healthful Coffee, is a unique beverage that has a fascinating history. This recipe was popularized by Mrs. S...
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Dry Yeast. Mrs. W. H. Eckhart.
Dry yeast is an essential ingredient in baking, adding the necessary leavening power to breads, pizzas, and various other baked goods. Whi...
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Ever-ready Yeast. Mrs. W. H. E.
Recipe: Ever-ready Yeast - Mrs. W. H. E.
History:
The recipe for Ever-ready Yeast - Mrs. W. H. E. has been passed down through generation...
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Sweet Yeast. Mrs. Susie Seffner.
Sweet yeast is a delightful recipe that has been passed down through generations, bringing warmth and comfort to many homes. This recipe t...
|
Good Bread. Mrs. Susie Seffner.
History of Good Bread Recipe:
The Good Bread recipe has been passed down through generations in the Seffner family and is a beloved tradit...
|
An Easy Way To Make Good Bread. Mrs. G. E. Salmon.
Recipe: An Easy Way To Make Good Bread
History:
Bread has been a staple food for centuries, and the process of making bread has evolved o...
|
Coffee Cake. Mrs. U. F. Seffner.
Coffee Cake is a classic dessert that has been enjoyed by many for decades. The origins of this delicious treat can be traced back to the ...
|
Bread. Mrs. Belle Bland.
Bread is one of the most ancient and essential foods in human history. It has been a staple in diets across various cultures for thousands...
|
Communion Bread. Mrs. S. A. Young.
Communion bread, also known as altar bread or sacramental bread, has a rich history and holds great significance in religious ceremonies. ...
|
Cinnamon Bread.
Cinnamon bread is a delightful treat that has been enjoyed for centuries. It is a recipe that has been passed down through generations, wi...
|
Graham Bread. Mrs. A. C. Ault.
Graham bread is a delicious and nutritious type of bread that is made using graham flour, buttermilk, and a few other key ingredients. Thi...
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Graham Bread.
Graham bread is a delicious and nutritious bread made with a combination of graham flour and all-purpose flour. This bread has a rich hist...
|
Brown Bread. Mrs. Mary Dickerson.
History of Brown Bread:
Brown bread is a traditional bread that has been enjoyed for centuries. It originated in Europe, particularly in I...
|
Boston Brown Bread. Mrs. John Robinson.
Boston Brown Bread is a traditional New England dessert that has been enjoyed for generations. This dense and moist bread is made with sou...
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Boston Brown Bread. Mrs. S. E. Barlow.
Boston Brown Bread is a traditional New England dish that has been enjoyed for many generations. Its unique flavor and texture make it a b...
|
Corn Bread. Mrs. Samuel Saiter.
Corn bread is a classic American dish that has been enjoyed for generations. It originated in Native American culture, where corn was a st...
|
Corn Bread. Mrs. Salmon.
Corn bread is a beloved American dish that has been enjoyed for centuries. Its origins can be traced back to Native American tribes, who w...
|
Corn Bread. Mrs. A. C. Ault.
The history of cornbread dates back centuries and has deep roots in Native American cuisine. Native Americans were the first to cultivate ...
|
Corn Bread. Mrs. C. H. Williams.
Cornbread is a beloved staple in many American households, especially in the Southern United States. With its rich history and warm, comfo...
|
Corn Bread. Mrs. F. E. H. Sellers.
Historically, cornbread has been a staple in American cuisine for centuries. It originated from Native American tribes who used corn as a ...
|
Steamed Corn Bread. Mrs. Chas. Moore.
Steamed Corn Bread Recipe by Mrs. Chas. Moore
History of Steamed Corn Bread:
Steamed corn bread has been a beloved staple in American cu...
|
Potato Rusks. Mrs. E. S. Jordan.
Potato Rusks Recipe
History and Fun Facts:
Potato Rusks are a classic and beloved recipe that have been enjoyed for generations. These de...
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Penn Rusks. Mrs. A. C. Ault.
Penn Rusks are a delightful and traditional recipe that has been passed down through generations. This delicious treat has its origins in ...
|
Raised Biscuit. Mrs. M. A. Moorhead.
Raised biscuits, also known as yeast biscuits, are a classic breakfast treat that have been enjoyed for generations. The recipe for raised...
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Beaten Biscuit. Gail Hamilton.
History of Beaten Biscuit:
Beaten Biscuit is a traditional Southern American recipe that has been enjoyed for generations. It is believed ...
|
To Make Rusks. Mrs. G. A. Wright.
Rusks are a delightful treat that have a history dating back several centuries. This crunchy and slightly sweet bread is made by baking br...
|
Parker House Rolls. Mrs. Charles Moore.
Parker House Rolls, a classic American bread roll, have a rich history that dates back to the mid-19th century. The recipe is believed to ...
|
Baking Powder Biscuit. Mrs. H. T. Van Fleet.
Baking powder biscuits, also known as baking powder rolls, are a type of quick bread that originated in North America. They are a staple i...
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Delicious Tea Rolls. Mrs. U. F. Seffner.
Delicious Tea Rolls - Mrs. U. F. Seffner
History and Fun Facts:
The recipe for Delicious Tea Rolls has been passed down through generatio...
|
Good Muffins (cheap And Easy). Mrs. E. Fairfield.
History of Good Muffins (Cheap and Easy)
Muffins have been a beloved breakfast treat for centuries. Originating in the United Kingdom, mu...
|
Muffins. Mrs. W. C. Butcher.
Muffins are a beloved and versatile baked good that have been enjoyed for centuries. These delicious treats have roots dating back to anci...
|
Quick Muffins. Mrs. S. E. Barlow.
Mrs. S. E. Barlow's Quick Muffins Recipe
The Quick Muffins recipe by Mrs. S. E. Barlow is a delightful and easy-to-make treat that has be...
|
Muffins. Mrs. A. C. Ault.
History of Muffins:
Muffins have been a staple in baking for centuries and have evolved into a variety of flavors and styles. The word "m...
|
Muffins. Mrs. T. H. Linsley.
History of Muffins:
Muffins have a rich history dating back centuries. This delightful baked treat originated in Britain during the 10th ...
|
Corn Muffins. E. S.
Corn muffins have a long and storied history, dating back to the early days of American settlers. Traditionally made with cornmeal as the ...
|
French Bread Griddle Cakes. Mrs. R. H. Johnson.
French Bread Griddle Cakes
History and Fun Facts:
French Bread Griddle Cakes, also known as "pain perdu" or "lost bread," have a rich his...
|
Very Nice Corn Meal Griddle Cakes. Mrs. T. H. Linsley.
Recipe: Very Nice Corn Meal Griddle Cakes
Introduction:
The history of cornmeal griddle cakes can be traced back to early American settle...
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Corn Meal Griddle Cakes. Mrs. F. E. H. Sellers.
Corn Meal Griddle Cakes Recipe by Mrs. F. E. H. Sellers
History:
Cornmeal griddle cakes, also known as cornmeal pancakes, have a long his...
|
Annie's Corn Cakes.
Recipe: Annie's Corn Cakes
History and Fun Facts:
Corn cakes have a rich history in American cuisine, originating from Native American tr...
|
Mush. W. R. C.
History and Fun Facts of Mush:
Mush, also known as cornmeal mush or polenta, has a long history and is a staple dish in many cultures aro...
|
To Fry Hot Mush. Mrs. T. H. Linsley.
To Fry Hot Mush - Mrs. T. H. Linsley
History and Fun Facts:
Hot mush, also known as cornmeal mush or simply mush, is a traditional dish t...
|
Germicelli. Mrs. W. H. Eckhart.
Recipe for Germicelli:
Germicelli is a delicious and versatile dish that was popularized by Mrs. W. H. Eckhart. It is a simple yet satisf...
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Oat Meal Crackers. Jennie L. Harrington.
Oatmeal crackers are a delicious and nutritious snack that can be enjoyed on its own or paired with your favorite spreads, cheese, or dips...
|
Lemon Crackers. Mrs. E. S. Jordan.
Recipe: Mrs. E. S. Jordan's Lemon Crackers
History of the Recipe:
Lemon crackers have been enjoyed for generations as a delightful treat ...
|
Milk Toast. Miss H. W.
Milk Toast is a simple and comforting dish that has been enjoyed for generations. Its origins can be traced back to the 19th century when ...
|
Fritters.
Fritters are a delicious treat that have been enjoyed throughout history, with variations found in many different culinary traditions arou...
|
Spanish Fritters. Mrs. E. S.
Spanish fritters, also known as torrijas in Spain, are a traditional dessert that is often enjoyed during the Easter season. This delightf...
|
For Canning Corn. Mrs. Martha Wright.
Canning corn is a wonderful way to preserve the flavors of fresh summer corn for the whole year. This recipe, shared by Mrs. Martha Wright...
|
Schmier Kase. Olive Barks.
Schmier Kase, also known as smearcase or cottage cheese, is a traditional German cheese spread that is popular in the Pennsylvania Dutch c...
|
Cough Syrup. Mary Felty.
Recipe for Homemade Cough Syrup: Mary Felty's Special
Introduction:
Cough syrup has been used for centuries to provide relief from cough ...
|
East India Fish.
East India Fish is a traditional dish that originated in East India, known for its rich flavors and unique combination of ingredients. Thi...
|
English Gems.
English Gems Recipe:
History:
English Gems are a delightful and nutritious dish rooted in the culinary traditions of England. While the e...
|
Turkish Pudding.
Turkish Pudding: A Delightful Treat with a Rich History
Introduction:
Turkish pudding, also known as Muhallebi, is a traditional dessert ...
|
Chinese Chicken.
Chinese cuisine is known for its intricate flavors and unique cooking techniques. One popular dish that has captured the taste buds of foo...
|
Scotch Scones.
Scotch scones are a delightful treat that originated in Scotland. These scones have a unique texture, being slightly denser and flakier co...
|
Egyptian Meat Balls.
Egyptian Meat Balls, also known as Kofta, are a traditional Egyptian dish that has been enjoyed for centuries. These delicious meatballs a...
|
Austrian Potato Dumplings.
History and Fun Facts:
Austrian Potato Dumplings, also known as "Kartoffelknödel" in German, are a traditional dish that originated in A...
|
Belgian Rice Dessert.
Belgian Rice Dessert Recipe:
History and Fun Facts:
Belgian cuisine is known for its rich and diverse flavors, and Belgian rice dessert i...
|
Bavarian Pear Pudding.
Bavarian Pear Pudding is a delightful and flavorful dessert that combines the sweetness of pears with the creamy richness of milk, rice, a...
|
French Pineapple Bisque.
French Pineapple Bisque is a delicious dessert that is rich in flavor and loved by many. This unique recipe has a long history and has bee...
|
Russian Pancakes.
History of Russian Pancakes:
Russian pancakes, also known as blini, have a long and rich history tracing back to ancient times. In Russia...
|
Egyptian Cabbage.
Egyptian cuisine is known for its rich and diverse flavors, influenced by the country's ancient history and cultural heritage. One popular...
|
Madras Baked Fish.
Madras Baked Fish Recipe
Introduction:
Madras Baked Fish is a flavorful and aromatic dish that originated in the coastal regions of Madra...
|
Norwegian Salad.
Norwegian Salad Recipe
History:
Norwegian cuisine is deeply influenced by Norway's rich natural resources, including its vast coastal wa...
|
Dutch Eggs.
Dutch Eggs Recipe: A Delicious Blend of Flavors and Tradition
Introduction:
Dutch cuisine is known for its hearty and flavorful dishes...
|
Bavarian Wine Soup.
Bavarian Wine Soup is a delectable and hearty soup that combines the richness of wine with the savory flavors of onions and eggs. This tra...
|
English Stuffed Goose.
History of English Stuffed Goose Recipe:
The English Stuffed Goose recipe has a rich history dating back several centuries. Goose has bee...
|
Vienna Peach Torte.
The Vienna Peach Torte is a classic Austrian dessert that combines layers of moist cake, velvety peach filling, and a delicate whipped cre...
|
Egyptian Meat-pie.
Egyptian meat-pie, also known as "Egyptian Hawawshi," is a delicious traditional dish that originates from Egypt. Hawawshi is a popular st...
|
Russian Boiled Fish.
Russian cuisine is known for its rich and flavorful dishes that reflect the country's history and cultural diversity. One classic Russian ...
|
Spanish Cake.
Recipe for Spanish Cake:
History of Spanish Cake:
Spanish cake, also known as "Tarta de Santiago" in Spain, is a traditional dessert that...
|
Vienna Stewed Carrots.
Vienna Stewed Carrots Recipe
History:
Vienna Stewed Carrots, also known as Wiener Karotten, is a traditional Austrian dish that has been ...
|
Russian Fish-roll.
Russian Fish-roll Recipe:
History and Fun Facts:
The Russian Fish-roll, also known as Rybnoye Roulade, is a traditional dish from Russia ...
|
India Curried Eggs.
India Curried Eggs is a delightful and aromatic dish that combines the rich flavors of eggs with a creamy and spiced curry sauce. This rec...
|
Codfish A La Lyonnaise.
Recipe: Codfish A La Lyonnaise
History:
Codfish A La Lyonnaise is a classic French dish that originated in the city of Lyon. Lyon is know...
|
Jewish Crebchen Soup.
Jewish cuisine is rich in history and culture, encompassing a wide variety of flavorful dishes. Among these dishes is the delicious Jewish...
|
French Veal Souffle.
French Veal Soufflé Recipe:
The French Veal Soufflé is a classic dish that exemplifies the elegance and refinement of French cuisine. T...
|
Belgian Potato Salad.
History of Belgian Potato Salad:
Belgian potato salad, also known as "salade Liégeoise," originates from Belgium, a country well-known fo...
|
Polish Stewed Tongue.
Recipe: Polish Stewed Tongue
History:
Polish cuisine is known for its hearty and flavorful dishes, and one classic example is Polish Stew...
|
Rissotto (italian).
Risotto: A Classic Italian Dish
Risotto is a classic Italian dish that has been enjoyed for centuries. It is a versatile and comforting d...
|
Oriental Canapes.
Recipe for Oriental Canapes:
Introduction:
Oriental canapes are a delightful treat that have a rich history and are loved by people all a...
|
Haggis (scotch).
Haggis is a traditional Scottish dish that has a long and fascinating history. It is believed to have originated in Scotland during the 15...
|
Austrian Braised Tongue.
The history of Austrian Braised Tongue dates back to centuries ago when people in Austria would regularly consume various parts of animals...
|
Russian Omelet.
Russian cuisine is rich in flavors and diverse in its culinary traditions. From hearty soups to delicious pastries, Russian cuisine offers...
|
Madras Potato Curry.
Madras Potato Curry is a popular and flavorful dish that originated from the city of Madras (now known as Chennai) in South India. This vi...
|
Swiss Baked Eggs.
Swiss Baked Eggs Recipe
Introduction:
Swiss baked eggs are a delicious and satisfying dish that combines the simplicity of eggs with the ...
|
Jewish Stewed Shad.
Recipe: Jewish Stewed Shad
History:
Jewish cuisine is steeped in centuries of tradition and is influenced by various cultural and regiona...
|
Bombay Spinach.
Bombay Spinach Recipe
History and Fun Facts:
Bombay Spinach, also known as Bombay Aloo Palak, is a popular dish from the vibrant city of ...
|
Spanish Fricasseed Shrimps.
Spanish fricasseed shrimps, also known as gambas al ajillo, are a delicious and popular dish in Spanish cuisine. This recipe combines the ...
|
Irish Baked Potatoes.
Irish Baked Potatoes Recipe:
Irish cuisine is known for its hearty and delicious dishes, and one classic recipe that celebrates the humbl...
|
Russian Stewed Chicken.
Russian Stewed Chicken is a traditional dish that has been enjoyed for generations in Russia. It is a hearty and comforting meal that is p...
|
Dutch Baked Mackerel.
Recipe: Dutch Baked Mackerel
Introduction:
Dutch Baked Mackerel is a traditional Dutch dish that showcases the flavors of the sea. Macker...
|
Polish Roast Mutton.
Polish cuisine is known for its hearty and flavorsome dishes, with traditional recipes passed down from generation to generation. One such...
|
Italian Sugar Cakes.
Italian Sugar Cakes, also known as Ciambelline allo Zucchero, are delicious and popular treats in Italy. These small, sweet cakes are typi...
|
Oriental Stewed Prawns.
Oriental Stewed Prawns Recipe
Introduction:
Stewed prawns are a popular dish in many Asian cuisines, known for their delectable flavors a...
|
Swiss Steak.
Swiss steak is a classic comfort dish that has been enjoyed for generations. It is a versatile recipe that can be made in various ways, bu...
|
Berlin Herring Salad.
History of Berlin Herring Salad:
Berlin Herring Salad is a traditional dish that originates from Germany. It is a popular specialty in Be...
|
German Lentil Soup.
Recipe: German Lentil Soup
History and Fun Facts:
German cuisine is known for its hearty and comforting dishes, and lentil soup is no exc...
|
French Spiced Venison.
French Spiced Venison Recipe
History:
French Spiced Venison is a traditional French dish that has been enjoyed for centuries. It combines...
|
Spanish Mushrooms.
Spanish Mushrooms Recipe
History:
Mushrooms have played a significant role in Spanish cuisine for centuries. Spaniards have been foraging...
|
Vienna Noodle Pudding.
Vienna Noodle Pudding is a delicious and comforting dish that originated in Austria. It is often enjoyed as a sweet and savory dessert or ...
|
Dutch Sweet Potato Puff.
Dutch Sweet Potato Puff is a delicious and comforting dessert that has been enjoyed for generations. This recipe has its roots in Dutch cu...
|
Spaghetti (italian).
History of Spaghetti Recipe:
Spaghetti is a popular Italian dish that has its roots dating back to the 12th century in Sicily. It is beli...
|
Russian Beet Soup.
Title: Russian Beet Soup - Borscht: A Hearty Delight
Introduction:
Russian cuisine is known for its hearty and comforting dishes, with Bo...
|
Boulettes.
Boulettes, also known as beet balls or beet dumplings, are a delicious and unique dish that combines the earthy flavors of beets with the ...
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Baden Stewed Lentils.
Baden Stewed Lentils Recipe
Introduction and History:
Baden Stewed Lentils is a classic dish that originated in the Baden-Württemberg re...
|
Duck Aux Champignons.
As an AI assistant, I'm glad to help you with a recipe for Duck Aux Champignons. Before diving into the recipe itself, let's take a moment...
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Hungarian Beef Stew.
Hungarian Beef Stew, also known as "Marhapörkölt," is a traditional and beloved dish in Hungarian cuisine. It is a hearty, aromatic stew...
|
Chicken Chop Suey (chinese).
Chicken Chop Suey is a classic Chinese-American dish that has become a favorite in many households around the world. While its origins are...
|
Jewish Shallet.
History of Jewish Shallet:
Shallet is a traditional Jewish dish that has its roots in Eastern European cuisine. It has been enjoyed by J...
|
Russian Relish.
Recipe for Russian Relish:
History and Fun Facts:
Russian cuisine is known for its rich and diverse flavors and ingredients. Russian reli...
|
Dutch Stuffed Potatoes.
Dutch Stuffed Potatoes Recipe
Introduction:
The Dutch Stuffed Potatoes, also known as "Gevulde Aardappelen" in Dutch, are delicious and ...
|
Fish A La Marseilles.
History of Fish A La Marseilles:
Fish A La Marseilles is a classic French dish that originated in the coastal city of Marseille. Marseill...
|
Jewish Stewed Brains.
Jewish Stewed Brains Recipe:
History of the Recipe:
Jewish cuisine is known for its rich variety of dishes, featuring a blend of flavors...
|
Austrian Apple Strudel.
Austrian Apple Strudel: A Classic Delight
History:
Apple strudel, known as Apfelstrudel in Austria, is a classic Austrian pastry that has...
|
Vienna Nut Torte.
Vienna Nut Torte is a classic dessert with a rich history that traces its roots back to Vienna, Austria. This delicious nutty treat has be...
|
Bavarian Cabbage Salad.
Bavarian Cabbage Salad has a long and rich history in Bavarian cuisine. Cabbage has been a staple ingredient in European cooking for centu...
|
Russian Stewed Duck.
Russian Stewed Duck Recipe:
Introduction:
Russian cuisine is famous for its rich flavors and hearty meals, and one dish that exemplifies ...
|
Russian Chicken Patties.
Russian Chicken Patties, also known as "Kotleti," are a popular dish in Russian cuisine. They are flavorful, juicy, and easy to make. This...
|
Japanese Salad.
Japanese Salad Recipe:
History and Fun Facts:
Japanese cuisine is known for its fresh and healthy ingredients, and the Japanese salad is ...
|
Polish Chops.
Polish Chops, also known as Polish-style pork chops, are a delightful and flavorful dish that originated in Poland. This classic recipe of...
|
Spanish Stewed Rabbit.
Introduction:
Spanish cuisine is known for its rich flavors and hearty dishes. One such traditional recipe is Spanish Stewed Rabbit. This ...
|
Scotch Baked Mutton.
Scotch Baked Mutton Recipe
History:
Scotch Baked Mutton is a classic Scottish dish that dates back many centuries. Scotland is known for ...
|
Belgian Stuffed Shad.
Belgian Stuffed Shad Recipe:
History of the Recipe:
Belgian cuisine has a rich culinary heritage dating back centuries. Known for its cre...
|
Italian Roast Beef.
Italian Roast Beef is a delicious and savory dish that is a favorite in Italian cuisine. This dish combines the flavors of tender beef, sa...
|
French Apple Souffle.
French Apple Souffle Recipe
History of French Apple Souffle:
The French are renowned for their exceptional culinary expertise, and one su...
|
German Sweet Pretzels.
German Sweet Pretzels, also known as "Laugenbrezeln," are a traditional German delicacy that can be traced back to the Early Middle Ages. ...
|
French Waffles.
French Waffles, also known as Gaufres in French, are a delicious and indulgent treat that have been enjoyed for centuries. This beloved re...
|
Swedish Stewed Mutton.
Swedish Stewed Mutton Recipe:
History:
Swedish cuisine, with its unique flavors and hearty dishes, has a rich culinary history dating bac...
|
Swedish Pie.
History of Swedish Pie:
Swedish cuisine is known for its rich and diverse flavors, and one traditional dish that exemplifies this is Swed...
|
Greek Stuffed Egg-plant.
Greek Stuffed Eggplant Recipe
History of the Recipe:
Greek cuisine is known for its use of fresh and vibrant ingredients, which are often...
|
Norwegian Fish Pudding.
Norwegian Fish Pudding Recipe
Introduction:
Norwegian cuisine is known for its fresh seafood and simple yet flavorful dishes. One such tr...
|
Japanese Eggs.
Japanese Eggs, also known as "Tamago pudding," is a unique and flavorful dish that incorporates the delicate flavors of fish and eggs. Thi...
|
Jewish Stewed Brisket.
History of Jewish Stewed Brisket Recipe:
The Jewish stewed brisket recipe has a long and storied history within the Jewish culinary tradi...
|
Hungarian Fruit Roll.
Hungarian Fruit Roll Recipe
History and Fun Facts:
The Hungarian cuisine is known for its rich flavors and unique combinations of ingred...
|
Dutch Stewed Fish.
Dutch Stewed Fish is a traditional dish that has been enjoyed in the Netherlands for centuries. It is a flavorful and hearty recipe that c...
|
Belgian Lamb Chops.
Belgian Lamb Chops Recipe
Belgian cuisine is renowned for its rich flavors and delectable dishes, and Belgian Lamb Chops are no exception...
|
Austrian Apple Omelet.
History of Austrian Apple Omelet:
The Austrian Apple Omelet, also known as "Apfelschmarren" in German, is a traditional dish in Austrian ...
|
Fish A La Normandie.
Fish a la Normandie is a classic French dish that originated from the Normandy region of France. The coastal region, known for its abundan...
|
Italian Tongue.
Italian Tongue Recipe:
The Italian Tongue is a classic dish that originates from the rich culinary traditions of Italy. This recipe combi...
|
German Prune Pudding.
German Prune Pudding Recipe
History:
German cuisine showcases a wide variety of delicious and unique dishes, and one such delectable dess...
|
Swiss Pot Roast.
Swiss Pot Roast Recipe
History and Fun Facts:
Swiss cuisine is known for its hearty and comforting dishes, and Swiss Pot Roast is no exce...
|
Mushrooms A La Bordelaise.
Mushrooms A La Bordelaise has a rich history rooted in the culinary traditions of France. The dish is popularly associated with the Bordea...
|
Turkish Soup.
Turkish Soup, also known as "Mantarlı Şehriye Çorbası" in Turkish, is a delicious and hearty soup that originated in the Middle East. ...
|
Scotch Omelet.
Scotch Omelet Recipe
History and Fun Facts
The Scotch omelet, also known as the Scottish omelet, is a classic dish that has been enjoyed...
|
Jewish Egg Bread.
Jewish Egg Bread, also known as Challah, is a traditional Jewish bread that is rich in history and culture. Challah is a versatile bread t...
|
Bombay Broiled Kidney.
Bombay Broiled Kidney:
Recipe:
Bombay Broiled Kidney is a delightful dish with a rich history. Originating from the bustling streets of ...
|
German Prune Kuchen.
German Prune Kuchen, also known as Pflaumenkuchen, is a traditional German dessert that showcases the delicious flavor of ripe plums. This...
|
French Roast With Carrots.
French Roast With Carrots
History:
French cuisine is renowned for its rich flavors and elegant techniques, and French roast with carrots ...
|
Spanish Fried Chicken.
The recipe for Spanish Fried Chicken is a delightful combination of Spanish flavors and crispy fried chicken. While fried chicken may not ...
|
Hungarian Bread Pudding.
Hungarian Bread Pudding Recipe:
History and Fun Facts:
Bread pudding is a popular dish that has been enjoyed for centuries in various cul...
|
Swedish Baked Turnips.
Recipe for Swedish Baked Turnips:
History of the Recipe:
The recipe for Swedish Baked Turnips is a traditional dish that has been passed ...
|
Belgian Baked Bananas.
Belgian Baked Bananas - A Delicious Twist on a Classic Dessert
Introduction:
Belgian Baked Bananas is a delightful dessert that combines ...
|
Japanese Rice.
Japanese rice, also known as "gohan," plays a fundamental role in Japanese cuisine and is a staple in most Japanese households. Rice culti...
|
Scotch Loaf Cake.
History of Scotch Loaf Cake:
Scotch Loaf Cake, also known as Scottish Loaf Cake, is a traditional Scottish dessert that has been enjoyed ...
|
English Meat Loaf.
English Meat Loaf is a beloved dish that has stood the test of time, with a rich history that dates back centuries. The origins of this re...
|
Jewish Purim Cakes.
Recipe for Jewish Purim Cakes
History:
Jewish Purim Cakes, also known as Purim Torte or Hamantaschen, are a traditional dessert that is e...
|
Swiss Pie.
Swiss Pie, also known as Swiss cheese pie or Swiss tart, is a delightful pastry that originated in Switzerland. It is a sweet and tangy de...
|
French Apple Fritters.
French Apple Fritters have been a beloved dessert in French cuisine for many years. These delightful treats consist of sliced apples coate...
|
Jewish Purim Torte.
History of Jewish Purim Torte:
Jewish Purim Torte is a traditional dish that is enjoyed during the festival of Purim, a joyous holiday ce...
|
English Boiled Pudding.
English Boiled Pudding is a classic recipe that has been enjoyed for generations in England and beyond. Its origins can be traced back to ...
|
German Stewed Brains.
German Stewed Brains, also known as Gehirn-Eintopf in German, is a traditional German dish that has been enjoyed for centuries. This heart...
|
Scotch Cream Muffins.
Scotch Cream Muffins Recipe:
History:
Scotch Cream Muffins are a delightful treat that originated in Scotland. This beloved recipe has be...
|
French Tart.
French Tart is a delightful dessert that originated in France, known for its rich flavor and melt-in-your-mouth texture. This classic reci...
|
Polish Stewed Beans.
Polish Stewed Beans Recipe
Introduction:
Polish cuisine is renowned for its hearty and flavorful dishes, and one such classic is Polish S...
|
Vienna Milk Rolls.
Vienna Milk Rolls Recipe:
Vienna Milk Rolls are a delicious and popular bread roll variation that originated in Vienna, Austria. They ar...
|
Scotch Potato Stew.
Scotch Potato Stew Recipe
History and Fun Facts:
Scotch Potato Stew is a traditional Scottish dish that has been enjoyed for generations...
|
Jewish Dumplings.
Jewish dumplings, also known as kneydlekh or kneidlach, are a traditional dish enjoyed by Jewish communities around the world. These delig...
|
Italian Soup.
Italian soup, also known as Italian wedding soup, is a delightfully comforting and flavorful dish that has become a staple in Italian cuis...
|
Turkish Puree.
Turkish cuisine is known for its rich and diverse flavors, and one popular dish that showcases these flavors is Turkish Puree. This dish i...
|
Jewish Kugel.
Jewish Kugel Recipe
History and Fun Facts:
Kugel is a traditional Jewish dish that has its roots in Eastern Europe. The word "kugel" come...
|
English Muffins.
Recipe: Homemade English Muffins
History:
English muffins are a beloved breakfast staple that originated in the United Kingdom. They are...
|
Spanish Roast Veal.
Spanish Roast Veal Recipe
History of Spanish Roast Veal:
Roast veal is a traditional dish that has been enjoyed for centuries in many dif...
|
Madras Stewed Chicken.
Madras Stewed Chicken is a delightful and flavorful dish that originated from the Madras region in South India. The Madras cuisine is know...
|
Irish Beef Rolls.
Introduction:
Irish cuisine is renowned for its hearty and flavorful dishes, and one such dish is Irish Beef Rolls. This dish combines te...
|
Norwegian Fruit Pudding.
Norwegian Fruit Pudding Recipe
History and Fun Facts:
Norwegian cuisine is famous for its use of fresh and seasonal ingredients, and thei...
|
Spanish Puffs.
History of Spanish Puffs:
Spanish puffs are a delightful dessert that originated in Spain and have been enjoyed for centuries. This recip...
|
Belgian Veal Scallop.
Belgium is known for its rich culinary traditions, and one dish that truly epitomizes the country's gastronomic excellence is Belgian Veal...
|
Parisian Chicken.
Recipe for Parisian Chicken:
History and Fun Facts:
Parisian Chicken is a delightful dish that originated in the vibrant culinary scene o...
|
German Boiled Noodles.
German Boiled Noodles, also known as "Spätzle" in German, are a traditional dish that dates back to the 18th century. This dish originate...
|
Dutch Baked Fish.
History of Dutch Baked Fish:
Dutch cuisine is known for its hearty and flavorful dishes, and Dutch Baked Fish is no exception. This tradi...
|
Vienna Cheese Torte.
Vienna Cheese Torte Recipe
Vienna Cheese Torte is a traditional dish that originated in Vienna, Austria. This savory and rich torte is pe...
|
Hungarian Fried Noodles.
Recipe for Hungarian Fried Noodles:
Hungarian cuisine is known for its rich and flavorful dishes, and one such delightful recipe is Hunga...
|
Belgian Roast Lamb.
Belgian Roast Lamb Recipe
Belgium is well-known for its rich culinary traditions, and one classic dish that showcases their love for hear...
|
Russian Salad.
Russian Salad, also known as Olivier Salad, is a popular dish that originated in Russia in the 19th century. It was first created by a Fre...
|
French Rolls.
French Rolls Recipe
History:
French rolls, also known as baguettes, have a rich history dating back to the early 19th century in France. ...
|
German Herring Salad.
German Herring Salad is a traditional dish that has been enjoyed in Germany for many years. Herring, a type of oily fish, has long been a ...
|
Belgian Fried Calf's Feet.
Belgian Fried Calf's Feet Recipe
Introduction:
Belgian cuisine boasts a variety of interesting and unique dishes, and one such traditiona...
|
Italian Ice Cream.
Italian ice cream, also known as gelato, is a delicious frozen treat that has become popular all over the world. It has a rich and creamy ...
|
French Chocolate Biscuits.
French Chocolate Biscuits are a delectable treat that combines the rich flavors of chocolate with a delightful crunch. These biscuits have...
|
India Canapes.
History of India Canapes:
India Canapes, also known as Indian-style Canapes, are a delightful and popular appetizer widely enjoyed across...
|
Chicken A La Tartare.
Chicken A La Tartare is a delectable dish that combines the flavors of tender chicken, tangy chutney, and savory Parmesan cheese. This del...
|
Jewish Pudding.
Jewish Pudding, also known as Jewish Delight, is a delightful dessert with a rich history. This traditional Jewish recipe can be traced ba...
|
German Potato Pancakes.
German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are a traditional dish in German cuisine that have been enjoyed for ...
|
English Roast Veal.
History of English Roast Veal:
English Roast Veal is a classic dish that has been enjoyed in England for centuries. It forms a part of th...
|
Russian Rice Pudding.
Russian Rice Pudding – A Classic Delight
Originating from Russia, rice pudding is a beloved dessert that has found its way into kitchen...
|
Scotch Pudding.
Scotch Pudding is a delightful and refreshing dessert that is perfect for those who appreciate the tartness of citrus flavors. This vibran...
|
Italian Potato Balls.
Italian Potato Balls, also known as "Polpette di Patate" in Italian, are a delicious and savory appetizer or side dish that originates fro...
|
Belgian Veal Cutlets.
Belgian cuisine is known for its hearty and delicious dishes, and one such classic is the Belgian Veal Cutlets. This dish showcases tender...
|
French Lemon Cookies.
French Lemon Cookies Recipe
History and Fun Facts:
French Lemon Cookies, also known as "Sablés au Citron," are a classic treat in Fren...
|
Italian Stuffed Tomatoes.
Italian Stuffed Tomatoes Recipe
History and Fun Facts:
Italian cuisine is renowned for its diverse flavors and the creative use of fresh...
|
English Salad.
History of English Salad:
English Salad is a classic dish that has been enjoyed in England for many years. The recipe has its roots in tr...
|
Scotch Stuffed Eggs.
Scotch Stuffed Eggs Recipe
History and Fun Facts:
Stuffed eggs, also known as deviled eggs, have been enjoyed as a popular appetizer or s...
|
Oriental Vegetable Curry.
Recipe: Oriental Vegetable Curry
Introduction:
Oriental Vegetable Curry is a delightful and flavorsome dish that combines the vibrant fla...
|
Chinese Noodle Soup.
Chinese Noodle Soup Recipe:
Chinese Noodle Soup is a popular and flavorful dish that has a long history in Chinese cuisine. Originating f...
|
Hindu Eggs.
Hindu Eggs is a delightful and flavorful dish that brings together the richness of eggs with a unique blend of Indian spices and ingredien...
|
Portugal Veal Stew.
Portugal Veal Stew
Recipe:
Introduction:
Portuguese cuisine is known for its rich flavors, hearty dishes, and diverse influences from va...
|
Italian Coffee Cream.
Italian Coffee Cream Recipe
History:
Italian Coffee Cream, also known as Crema di Caffè, is a traditional Italian dessert made with coff...
|
Scotch Rarebit.
Introduction:
Scotch Rarebit is a delicious and comforting dish that originated in Scotland. It is a variation of the traditional Welsh ...
|
Irish Ham Omelet.
Irish Ham Omelet is a delightful dish that combines the savory flavors of ham, cheese, and eggs into a scrumptious breakfast or brunch opt...
|
Jewish Stewed Tongue.
History:
Stewed tongue has a long history in Jewish cuisine and is considered a traditional dish, often served during special occasions or...
|
French Prune Souffle.
French Prune Soufflé Recipe
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serving Size: 6-8 servings
History of French Prune Souffl...
|
Italian Cooked Eggs.
Italian Cooked Eggs, also known as Uova al Forno, is a delightful dish that brings together the richness of eggs, the sweetness of prunes,...
|
Spanish Broiled Steak.
Spanish Broiled Steak Recipe
History and Fun Facts:
The tradition of cooking steak in Spain traces its roots back to the ancient times wh...
|
Liver A La Bourgogne.
Liver A La Bourgogne, also known as Burgundy-style liver, is a classic French dish that showcases the rich flavors of liver with a delicio...
|
Messina Macaroni.
Messina Macaroni has a rich history that dates back to the 18th century in Italy. Originating from the city of Messina in Sicily, this del...
|
Dutch Prune Pudding.
Recipe: Dutch Prune Pudding
Introduction to Dutch Prune Pudding:
Dutch Prune Pudding is a traditional Dutch dessert that has been enjoyed...
|
Irish Beef Stew.
Irish Beef Stew is a hearty and flavorful dish that has become a iconic and beloved part of Irish cuisine. It is a dish that has been pass...
|
English Creamed Asparagus.
Creamed asparagus is a delightful and traditional English dish that celebrates the vibrant flavors of the season. Asparagus has been enjoy...
|
French Float.
French Float Recipe
History:
The French Float, also known as Floating Asparagus, is a delightful dish that originated in France, a countr...
|
Russian Pot Roast.
Russian Pot Roast, also known as "Russo Beef Stroganoff" or "Bœuf à la Stroganov", is a classic Russian dish that has gained internation...
|
Spanish Salad.
Spanish Salad is a refreshing and vibrant dish that is perfect for any time of the year. This salad is packed with colorful vegetables, fl...
|
Scotch Baked Potatoes.
Scotch Baked Potatoes Recipe
History:
The Scotch Baked Potatoes recipe is a delightful dish that originated in Scotland. In Scottish cuis...
|
German Apple Cake.
German Apple Cake, also known as Apfelkuchen, is a delicious and traditional dessert that originated in Germany. This cake is loved for it...
|
English Ham Sandwiches.
English Ham Sandwiches Recipe
History of English Ham Sandwiches:
Sandwiches have been a traditional food in England for centuries. John ...
|
Swiss Peach Custard.
Swiss Peach Custard Recipe
History of Swiss Peach Custard:
Swiss Peach Custard is a delightful and creamy dessert that has its origins in...
|
French Veal Hash.
French Veal Hash Recipe
Introduction:
French Veal Hash is a classic dish that has its roots in French culinary traditions. Gaining popula...
|
Vienna Potato Salad.
Vienna Potato Salad is a classic dish that originated in Austria, specifically in the beautiful city of Vienna. This salad has become a st...
|
French Baked Omelet.
French Baked Omelet Recipe:
History and Fun Facts:
The French Baked Omelet, also known as the Omelette au Gratin, is a classic French dis...
|
Italian Batter Cakes.
Italian batter cakes, also known as "Frittelle di Pastella" in Italian, are a classic dish that has been enjoyed in Italy for generations....
|
Portugal Iced Pudding.
Portugal Iced Pudding, also known as Pudim de Gelado, is a delightful and refreshing dessert that originated in Portugal. With its smooth ...
|
English Chicken Salad.
English Chicken Salad is a delightful and refreshing dish that has become a staple in many households and English-inspired cuisines around...
|
Turkish Stewed Lamb.
Turkish Stewed Lamb Recipe
Introduction:
Turkish cuisine is renowned for its rich flavors and aromatic spices, and one of the most belove...
|
Irish Apple Pudding.
Irish Apple Pudding is a delightful and comforting dessert that has been enjoyed by generations in Ireland. This classic recipe combines t...
|
Indian Rice.
Indian Rice Recipe:
Introduction:
Rice is a staple food in many cultures, including India, where it holds great significance. Indian cuis...
|
Hungarian Chicken Soup.
Hungarian cuisine is known for its rich flavors and hearty dishes, and Hungarian Chicken Soup is no exception. This delicious soup combine...
|
Yorkshire Pudding.
Yorkshire Pudding Recipe:
History:
Yorkshire Pudding is a traditional English dish that is known for being a classic accompaniment to a S...
|
Portugal Salad.
Portugal Salad is a delicious dish that originates from the country of Portugal. This salad is made with fresh and vibrant ingredients tha...
|
English Chocolate Pudding.
Title: Traditional English Chocolate Pudding
Introduction:
English Chocolate Pudding is a classic dessert that has been enjoyed for cent...
|
Spanish Canapes.
Spanish Canapés Recipe
History and Fun Facts:
Spanish cuisine is known for its rich and diverse flavors, and the country's canapés are ...
|
French Strawberry Pudding.
French Strawberry Pudding is a delightful and refreshing dessert that combines the natural sweetness of ripe strawberries with a creamy an...
|
Veal Croquettes A La Reine.
History of Veal Croquettes A La Reine
Veal Croquettes A La Reine is a classic French dish that originated in the 19th century. The term "...
|
German Cheese Pie.
German Cheese Pie, also known as Käsekuchen in German, is a delicious and popular dessert that has been enjoyed for centuries. Its origin...
|
Italian Veal Pates.
Italian Veal Pates Recipe
Italian cuisine is renowned for its rich flavors and traditional recipes that have been passed down through gen...
|
Hungarian Noodle Pudding.
Hungarian Noodle Pudding, also known as "Túrós Csusza," is a traditional Hungarian dish that has been enjoyed for generations. This deli...
|
Polish Stewed Chicken.
Polish Stewed Chicken is a classic dish that showcases the rich flavors and traditional cooking techniques of Polish cuisine. This hearty ...
|
Madras Curried Apples.
Madras Curried Apples Recipe:
History:
The origin of Madras curried apples can be traced back to the vibrant and diverse cuisine of Madr...
|
Irish Batter Cakes.
Irish Batter Cakes, also known as Boxty, have been a beloved dish in Ireland for centuries. This traditional recipe dates back to the 18th...
|
Spanish Baked Eggs.
Spanish Baked Eggs, also known as Huevos al Horno, is a delicious and satisfying dish that is perfect for breakfast or brunch. This dish c...
|
Scotch Stewed Onions.
Scotch Stewed Onions Recipe
History and Fun Facts:
Scotch stewed onions are a traditional dish that originated in Scotland. Onions have ...
|
German Baked Cabbage.
German Baked Cabbage is a delicious and hearty dish that is enjoyed by many in Germany. It is a traditional recipe that has been passed do...
|
Dutch Veal Stew.
Dutch Veal Stew Recipe
History and Fun Facts:
Dutch cuisine is known for its hearty and flavorful dishes, and one such dish is the Dutch ...
|
French Baked Apple Dumplings.
French Baked Apple Dumplings Recipe
History:
French cuisine is renowned for its decadent desserts, and French Baked Apple Dumplings are n...
|
Bavarian Fried Brains.
Bavarian Fried Brains is a traditional dish originating from the Bavarian region of Germany. It is a unique and flavorful recipe made usin...
|
Polish Bread Pudding.
Polish Bread Pudding, also known as "Budyn" in Polish, is a delightful and comforting dessert that has been enjoyed by generations of Poli...
|
Vienna Cherry Cake.
Vienna Cherry Cake Recipe
Vienna Cherry Cake, also known as Wiener Kirschtorte in German, is a classic dessert that originated in Vienna,...
|
Belgian Poached Eggs.
Belgian Poached Eggs:
Belgian cuisine is known for its rich and indulgent dishes, and Belgian Poached Eggs is no exception. This delight...
|
Bavarian Apple Pie.
Title: Authentic Bavarian Apple Pie
Introduction:
Bavarian Apple Pie is a delightful and classic dessert that blends the tantalizing flav...
|
Russian Fried Sweetbreads.
Russian Fried Sweetbreads Recipe
History:
Russian cuisine is known for its rich flavors and unique combinations of ingredients. One such...
|
Polish Apple Dumpling.
Polish Apple Dumplings: A Delicious Tradition
Introduction:
Polish cuisine is known for its hearty and flavorful dishes that reflect the ...
|
Swiss Potato Dumpling.
History of Swiss Potato Dumpling:
Swiss Potato Dumplings, also known as Kartoffelknödel in German, are a traditional dish that has its o...
|
German Pot Roast.
German Pot Roast, also known as Sauerbraten, is a classic dish that has been enjoyed for centuries in Germany. Traditionally, this dish is...
|
Scotch Soup.
Scotch Soup, also known as Scottish Beef Soup, is a hearty and flavorful dish that has been enjoyed for centuries in Scotland. This soup d...
|
Spanish Fried Potatoes.
Recipe: Spanish Fried Potatoes
Introduction:
Spanish cuisine is known for its rich and diverse flavors, with a wide range of traditional ...
|
French Frozen Milk Punch.
French Frozen Milk Punch Recipe
History:
French cuisine is renowned for its elegant and indulgent desserts and beverages. One such deligh...
|
Bavarian Fruit Compote.
Bavarian Fruit Compote is a delicious and refreshing dessert that originated in Bavaria, Germany. This delectable dish has been enjoyed fo...
|
Vienna Rice Custard.
Vienna Rice Custard is a classic dessert that originated in Vienna, Austria. It is a creamy and delicious dessert that combines the richne...
|
French Fried Cucumbers.
French Fried Cucumbers Recipe
History:
French fried cucumbers are a unique twist on the classic French fry. They offer a refreshing and f...
|
German Cherry Soup.
German Cherry Soup Recipe
German Cherry Soup, also known as Kirschsuppe in German, is a delightful and refreshing dish that combines the ...
|
Swiss Pancakes.
Swiss Pancakes, also known as Swiss Pfannkuchen, are a delightful breakfast or brunch dish that originate from Switzerland. These pancakes...
|
English Tarts.
English Tarts Recipe
Introduction:
English tarts are a delicious and timeless treat that have been enjoyed in England for centuries. Thes...
|
Norwegian Rice.
Norwegian rice is a delightful and flavorful dessert that has been enjoyed in Norway for many generations. This delectable treat consists ...
|
Spanish Broiled Kidney.
Title: Spanish Broiled Kidney
Introduction:
Spanish cuisine is known for its vibrant flavors and rustic dishes that showcase the rich cul...
|
Egyptian Stuffed Peppers.
Egyptian Stuffed Peppers Recipe
History and Fun Facts:
Egyptian cuisine is known for its rich flavors and unique combinations of ingredie...
|
English Tea Cakes.
English Tea Cakes Recipe:
History and Fun Facts:
English Tea Cakes, also known as tea cakes or currant buns, are a traditional British tr...
|
Bavarian Cheese Cake.
History of Bavarian Cheese Cake:
Bavarian cheese cake, also known as "Käsekuchen" in German, is a classic dessert that originated in the...
|
Spanish Chicken.
Spanish Chicken, also known as Pollo Español, is a delicious and flavorful dish that combines the vibrant flavors of Spain with tender an...
|
Polish Shrimp Salad.
Polish Shrimp Salad is a delightful dish that combines the freshness of shrimp with an array of seasonal vegetables. The recipe originates...
|
Dutch Apple Pudding.
History of Dutch Apple Pudding:
Dutch Apple Pudding is a classic dessert that originated in the Netherlands. Also known as Appelvlaai, it...
|
Bavarian Potatoes.
Bavarian Potatoes Recipe
*History and Fun Facts:*
Bavarian cuisine is known for its hearty and flavorful dishes, and Bavarian Potatoes is...
|
Spanish Steak Roll.
Spanish Steak Roll Recipe
History:
The Spanish Steak Roll is a delectable dish that originated in Spain, known for its rich culinary trad...
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Oriental Cabbage.
Oriental Cabbage is a traditional dish that originated from Eastern cultures, known for its delicious combination of flavors and textures....
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Dutch Salad.
History of Dutch Salad:
Dutch cuisine is known for its hearty and flavorful dishes, and one classic recipe that showcases this is Dutch S...
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Greek Cucumbers.
History of Greek Cucumbers:
Greek cucumbers, also known as ΑγγοÏÏια (Anggouria) in Greek, are a popular part of Greek cuisine. Cu...
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Russian Beef Roll.
Russian Beef Roll is a classic dish that is full of flavors and textures, making it a favorite among Russian cuisine lovers. This dish con...
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Jewish Veal Stew.
History of Jewish Veal Stew:
Jewish cuisine has a rich and diverse history, influenced by various regions and cultures. One traditional d...
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French Pop-overs.
French Pop-overs Recipe
Introduction:
French pop-overs are a delicious and airy pastry that originated in France. They are known for thei...
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German Egg Toast.
German Egg Toast, also known as "Deutscher Eierschmarrn," is a delightful and delicious dish that originated in Germany. It is a simple ye...
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Irish Potato Puffs.
Irish Potato Puffs Recipe
History:
Irish cuisine is known for its hearty and comforting dishes, and one classic recipe that has stood the...
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Belgian Eggs.
Belgian Eggs, also known as gloeiende eieren ("glowing eggs") in Belgium, is a delicious and hearty dish that combines creamy mashed potat...
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Irish Cucumber Salad.
Irish Cucumber Salad is a refreshing and light dish that perfectly complements any meal. This salad has a long history, as cucumbers have ...
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German Iced Beer Soup.
German Iced Beer Soup Recipe:
History and Fun Facts:
German cuisine is renowned for its hearty and flavorful dishes, and German Iced Beer...
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Dutch Biscuits.
Dutch Biscuits, also known as Dutch Cookies or Speculaas, are a beloved treat from the Netherlands. These spiced biscuits have a rich hist...
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Hindoo Oyster Fritters.
Hindoo Oyster Fritters are a delightful combination of crispy fritters and fresh oysters, creating a unique and flavorsome appetizer. This...
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Jewish Chrimsel.
Jewish Chrimsel is a traditional dish that has been enjoyed by Jewish communities for generations. With its unique blend of flavors, it is...
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Spanish Relish.
Spanish Relish, also known as "Buñuelos de Viento," is a traditional Spanish dessert that dates back centuries. This delightful treat is ...
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French Orange Compote.
French Orange Compote Recipe:
History:
Orange compote is a traditional French dessert that dates back centuries. Its origins can be trace...
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Spanish Baked Chicken.
Title: Spanish Baked Chicken
Introduction:
Spanish cuisine is celebrated for its vibrant flavors and the perfect balance of spices used i...
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Swiss Beet Salad.
Swiss Beet Salad is a vibrant and nutritious dish that combines the earthy flavors of beets with the creamy richness of Swiss cheese. This...
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Bombay Chicken Croquettes.
Bombay Chicken Croquettes Recipe
Introduction:
Bombay Chicken Croquettes are a delightful Indian appetizer that is sure to impress your t...
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Swiss Veal Pie.
Swiss Veal Pie Recipe:
History of Swiss Veal Pie:
Swiss Veal Pie, also known as "Zürcher Geschnetzeltes," is a traditional Swiss dish or...
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Spanish Rice.
Title: Authentic Spanish Rice Recipe - A Taste of Spain!
Introduction:
Spanish cuisine is renowned for its bold flavors, vibrant colors, ...
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Polish Chicken Soup.
Polish Chicken Soup, also known as Rosół z Kury, is a classic dish that dates back centuries in Polish cuisine. This hearty soup is full...
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Norwegian Soup.
Norwegian Soup, also known as Norsk Suppe, is a delightful and nourishing dish that has its roots deeply intertwined with the culinary her...
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Greek Cakes.
Greek Cakes are a delightful sweet treat that have been enjoyed in Greece for centuries. These cakes are known for their unique flavors an...
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Russian Sandwich.
Introduction:
Russian sandwich, also known as "Бутерброд" (buterbrod) in Russian, is a popular snack that has a long history in R...
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Spanish Dessert.
Title: Tarta de Santiago: A Traditional Spanish Dessert
Introduction:
Spanish cuisine is known for its rich flavors and diverse range of ...
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German Bread Tarte.
German Bread Tarte, also known as "Kalter Hund" or "Kalte Schnauze" in German, is a popular no-bake dessert that originated in Germany. Th...
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Russian Stewed Fish.
Russian Stewed Fish Recipe
Historical Background:
Russian cuisine is renowned for its diverse flavors and unique culinary traditions. Ste...
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German Liver Dumplings.
German Liver Dumplings, also known as Leberknödel, are a traditional and hearty dish that originated in Bavaria, Germany. These dumplings...
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Jewish Sour Fish.
History of Jewish Sour Fish:
Jewish Sour Fish, also known as Gefilte Fish, is a traditional Jewish dish that has been prepared and enjoyed...
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Compote De Bannanes.
Title: Compote De Bananes: A Delicious Tropical Treat
Introduction:
Compote de bananes is a delightful French dessert that showcases the ...
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English Peach Pie.
English Peach Pie Recipe
History:
Peaches have been enjoyed in English cuisine since the early 17th century when they were introduced to ...
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Bean Polenta (italian).
Bean Polenta is a traditional Italian dish that combines the earthy flavors of beans with the creamy texture of polenta. This dish has a l...
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French Almond Pudding.
French Almond Pudding Recipe:
History and Fun Facts:
French cuisine is known for its rich and diverse culinary traditions, and one deligh...
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Italian Cutlets.
Italian cutlets, also known as cotolette in Italian cuisine, are a delicious and versatile dish that can be made with various kinds of mea...
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Jewish Gefuellte Fish.
History of Gefilte Fish:
Gefilte fish is a traditional dish that has been enjoyed by Jewish communities for centuries. The word "gefilte"...
|
Swedish Stewed Veal.
Swedish Stewed Veal Recipe:
History:
Swedish cuisine is known for its flavorful and hearty dishes, and one classic recipe that has been e...
|
French Apple Pie.
French Apple Pie, also known as Tarte aux Pommes, is a classic dessert that is loved for its heavenly combination of sweet, juicy apples n...
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Vienna Filled Apples.
Vienna Filled Apples have a rich history and are a delightful dessert that combines the natural sweetness of apples with a variety of flav...
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Scotch Stewed Tripe.
Scotch Stewed Tripe Recipe
History:
Scotch Stewed Tripe is a traditional Scottish dish that has been enjoyed for centuries. Tripe, which ...
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Polish Stewed Calves' Feet.
Polish Stewed Calves' Feet, also known as "Węgierska nożyczki", is a traditional Polish dish that is rich in flavor and history. The rec...
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Oriental Pudding.
History of Oriental Pudding:
Oriental Pudding is a unique and flavorsome dish that takes inspiration from various Asian cuisines. This re...
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Swedish Batter Cakes.
Swedish Batter Cakes Recipe:
History and Fun Facts
Introduction:
Swedish cuisine is known for its delightful and unique flavors, and one ...
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Chinese Chop Suey.
Chinese Chop Suey is a popular dish that originated in the United States during the late 19th century. It was created by Chinese immigrant...
|
Russian National Soup.
Russian National Soup, also known as Borscht, is a traditional dish that originated in Ukraine but became very popular in Russia. This hea...
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English Buns.
English Buns Recipe: A Traditional Delight
Introduction:
English cuisine is renowned for its delectable and diverse range of dishes, and ...
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Japanese Fish.
Japanese cuisine is renowned for its delicious and unique flavors. From sushi to ramen, there is no shortage of delicious dishes to try. O...
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Swiss Creamed Potatoes.
Swiss Creamed Potatoes Recipe:
History and Fun Facts:
Swiss cuisine is known for its rich and comforting dishes, and Swiss Creamed Potato...
|
Belgian Chicken.
Title: Belgian Chicken with Creamy Potato Sauce
Introduction:
Belgian cuisine is known for its rich and flavorful dishes, and Belgian Chi...
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Swiss Biscuits.
Recipe for Swiss Biscuits:
Swiss biscuits, also known as Swiss cookies, are delightful treats that originated in Switzerland. These cooki...
|
French Fritters.
French fritters, also known as "Beignets," are a delightful pastry that originated in France. They have been enjoyed for centuries and hav...
|
German Waffles.
German Waffles, also known as 'Deutsche Waffeln', are a classic treat that have been enjoyed in Germany for centuries. These fluffy and de...
|
Dutch Rice Fritters.
Dutch Rice Fritters, also known as Oliebollen, are a traditional Dutch dessert that dates back centuries. These deep-fried treats are popu...
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French Lettuce Salad.
French Lettuce Salad is a classic dish that has been enjoyed for centuries. It is a light and refreshing salad that features crisp lettuce...
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Austrian Baked Eggs.
Austrian Baked Eggs have been a staple in Austrian cuisine for many years. This classic dish is known for its simplicity and delicious fla...
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Swedish Stewed Chicken.
Swedish cuisine is known for its delicious and hearty comfort food, and one such classic dish is Swedish Stewed Chicken. This recipe has b...
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Polish Filled Fish.
History of Polish Filled Fish:
Polish cuisine is known for its rich and diverse flavors, and one iconic dish in this cuisine is Polish Fi...
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Eels A La Poulette.
Eels A La Poulette is a classic French dish that has been enjoyed for centuries. It is a dish that showcases the delicate and rich flavor ...
|
Italian Baked Fish.
Italian Baked Fish is a delicious and flavorful dish that has been enjoyed in Italy for centuries. This recipe combines fresh fish with a ...
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Dutch Stuffed Goose.
History of Dutch Stuffed Goose Recipe:
Dutch cuisine is known for its hearty and flavorful dishes, and one classic recipe that reflects t...
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Swiss Roast Turkey.
Swiss Roast Turkey Recipe
History:
The Swiss Roast Turkey is a delightful dish inspired by the culinary traditions of Switzerland. Switz...
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French Turkey Soup.
History of French Turkey Soup:
French cuisine is known for its rich flavors and unique combinations of ingredients. One popular French di...
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Swedish Baked Fish.
Swedish Baked Fish Recipe
Introduction:
Swedish cuisine is known for its traditional and flavorful dishes, and one popular dish is Swedis...
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Jewish Stewed Sweetbreads.
Jewish Stewed Sweetbreads Recipe
In Jewish cuisine, sweetbreads have long been valued for their tender texture and delicate flavor. These...
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German Stuffed Turkey.
German Stuffed Turkey Recipe
History:
German cuisine is known for its rich and hearty dishes, and one popular traditional recipe is Germa...
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Neapolitan Salad.
Neapolitan Salad is a refreshing and colorful dish that originated from Naples, Italy. Known for its vibrant and diverse cuisine, Naples i...
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Bavarian Stuffed Chicken.
Bavarian Stuffed Chicken is a delightful dish that combines the succulent flavors of chicken with a medley of refreshing ingredients. This...
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Hungarian Baked Herring.
Hungarian Baked Herring Recipe
Herring is a popular fish in Hungarian cuisine, and it is often prepared in a variety of ways. One delicio...
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French Stewed Quail.
French Stewed Quail
Decadent and flavorful, French Stewed Quail is a classic dish that showcases the rich and delicate flavors of quail....
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India Beef Curry.
India Beef Curry is a popular and flavorful dish that has become a staple in Indian cuisine. It is a rich and aromatic curry, packed with ...
|
Bread Pudding A La Caramel.
History and Fun Facts:
Bread pudding is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to medieval...
|
Irish Flummery.
Irish Flummery is a traditional Irish dessert that has been enjoyed for generations. This delightful and comforting dish is made with simp...
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Swiss Fried Sweetbreads.
History of Swiss Fried Sweetbreads:
Swiss cuisine is known for its rich and diverse flavors, and one dish that embodies the essence of Sw...
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Japanese Chicken.
Japanese Chicken Recipe
Introduction:
Japanese cuisine is renowned for its unique flavors and delicate techniques. One popular dish that ...
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Hindu Venison.
Hindu Venison is a delicious and flavorful dish that integrates the traditional flavors of Hindu cuisine with the rich and tender meat of ...
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Spanish Tongue.
Spanish tongue, also known as lengua de res or lengua de ternera, is a classic Spanish dish that is both rich in flavor and history. This ...
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English Pigeon Pie.
Pigeon pie has a long and rich history in English cuisine. It has been enjoyed as a traditional dish for many centuries, with variations f...
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Hungarian Stuffed Goose Neck.
History of Hungarian Stuffed Goose Neck:
Hungarian cuisine is well-known for its rich flavors and hearty dishes, and one such dish that e...
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Swedish Cabbage.
The Swedish cuisine is known for its comforting and hearty dishes, rich in flavors and tradition. One such dish that exemplifies these cha...
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Spanish Fried Fish.
Spanish Fried Fish, also known as "Pescado Frito," is a classic dish that originated in Spain. Fish has been a staple in the Spanish diet ...
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German Spiced Rabbit.
German Spiced Rabbit Recipe
History of the Recipe:
German cuisine is known for its hearty and flavorful dishes, and one such dish that sh...
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English Layer Cake.
English Layer Cake
Recipe:
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butt...
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Dutch Rice Pudding.
Dutch Rice Pudding Recipe
History:
Rice pudding is a beloved dessert enjoyed in many cultures around the world, and the Dutch have their ...
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Polish Poached Eggs.
Polish Poached Eggs, also known as Jajka w sosie musztardowym, is a classic Polish dish that elevates the humble poached egg to a whole ne...
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Belgian Sweet Potato Puree.
Belgian Sweet Potato Puree Recipe:
Belgian Sweet Potato Puree is a delightful dish that combines the natural sweetness of sweet potatoes ...
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Spanish Codfish.
The recipe for Spanish Codfish, also known as Bacalao a la VizcaÃna, is a traditional dish that has been enjoyed for centuries in Spain. ...
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Halibut A La Toulonaise.
Halibut À La Toulonaise is a delightful recipe that originates from the coastal town of Toulon in the Provence region of France. Toulon i...
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Jewish Stewed Goose.
Recipe: Jewish Stewed Goose
Introduction:
Stewed goose is a traditional Jewish dish that is enjoyed during festive occasions and holidays...
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Polish Rice Pudding.
Polish Rice Pudding is a delightful and creamy dessert that has been enjoyed in Poland for generations. While rice pudding is enjoyed in m...
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Vienna Dumplings.
Vienna Dumplings are a traditional Austrian dish that has become popular around the world. This delicious dessert originated in Vienna, Au...
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Bavarian Sauerkraut.
Bavarian sauerkraut is a traditional German dish that has been enjoyed for centuries. Sauerkraut itself is made by fermenting cabbage, whi...
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Chicken Croquettes A La Reine.
Chicken Croquettes A La Reine Recipe
History and Fun Facts:
Chicken Croquettes A La Reine is a classic French dish that dates back to the...
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Jewish Goose Greeben.
Jewish Goose Greeben is a delicious and traditional dish that is deeply rooted in Jewish cuisine. Greeben, also known as gribenes, is made...
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French Venison Pie.
French Venison Pie is a classic dish that combines tender venison with rich, savory flavors, all encased in a flaky pastry crust. This rec...
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Belgian Broiled Quail.
Belgian Broiled Quail Recipe
Introduction:
Belgian cuisine is known for its rich flavors and unique combinations. One dish that perfectly...
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Vienna Roast Beef.
Vienna Roast Beef Recipe:
History and Fun Facts:
Vienna Roast Beef is a classic dish that originated in Vienna, Austria. It has become a ...
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Oysters A La Toulonaise.
Oysters A La Toulonaise
Recipe:
Ingredients:
- 1 dozen fresh oysters, shucked
- 1/2 cup unsalted butter
- 1 small onion, finely chopped
...
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Chicken A La Bechamel.
Chicken à la Béchamel has quite an interesting history. Béchamel sauce, which is the star of this dish, is a classic French sauce that ...
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Milanese Vegetable Soup.
Milanese Vegetable Soup Recipe
Introduction:
Milanese Vegetable Soup is a delightful and flavorsome dish that has its roots in the beauti...
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Swedish Salad.
Swedish Salad, also known as Svensk sallad, is a delightful and versatile dish that has a long history and is enjoyed by many people aroun...
|
Oriental Rabbit Pie.
History of Oriental Rabbit Pie:
Rabbit meat has been appreciated for its lean, tender and flavorful characteristics for centuries. It has...
|
Spanish Baked Fish.
History of Spanish Baked Fish Recipe:
Spanish cuisine is known for its vibrant and flavorful dishes, and one classic example is Spanish B...
|
English Plum Pudding.
English Plum Pudding, also known as Christmas Pudding, is a traditional dessert that has been enjoyed for centuries. Its origins can be tr...
|
Swedish Rice Pudding.
Swedish Rice Pudding, also known as Risgrynsgröt, is a traditional Swedish dessert that has been enjoyed for centuries. This creamy and d...
|
Portugal Soup.
Portugal Soup is a traditional dessert that originated in Portugal. It is a simple and delicious recipe that has been enjoyed for many gen...
|
Chinese Salad.
Chinese Salad, also known as Stir Fried Beef and Vegetable Salad, is a delicious and healthy dish that combines tender slices of beef with...
|
Egyptian Salad.
Egyptian Salad, also known as Salata Baladi, is a delicious and refreshing dish that is popular in Egypt. This salad has a rich history an...
|
English Dumplings.
Historical Background:
English cuisine is known for its diverse range of hearty and comforting dishes, and one such delight is English Du...
|
Irish Pancakes.
Irish Pancakes, also known as "boxty," have been a beloved dish in Ireland for centuries. This traditional recipe is rooted in Irish herit...
|
English Cream Pudding.
English Cream Pudding, also known as English Pancakes, is a delightful and classic British dessert recipe that has been enjoyed for centur...
|
Bavarian Roast Turkey.
Bavarian Roast Turkey is a delightful and flavorful dish that showcases the rich culinary tradition of Bavaria, a region in Germany known ...
|
Jewish Stewed Cabbage.
Stewed cabbage is a popular dish in Jewish cuisine, known for its comforting flavors and hearty textures. This recipe has been enjoyed by ...
|
Venison A La Francaise.
Venison A La Francaise is a classic French dish that showcases the rich flavors of venison and combines it with a delicious herb-infused s...
|
Italian Macaroni.
Italian Macaroni Recipe
History:
Macaroni is a popular Italian dish that has been enjoyed for centuries. Its origins can be traced back t...
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Russian Stuffed Tongue.
Russian Stuffed Tongue Recipe
Introduction:
Russian cuisine is known for its rich and hearty dishes, with a combination of flavors that a...
|
Hungarian Dumplings.
Hungarian Dumplings, also known as "galuska" in Hungarian, are a traditional dish that has been enjoyed in Hungary for centuries. These de...
|
German Stewed Fish.
German Stewed Fish is a delicious and traditional dish that has been enjoyed in Germany for centuries. The recipe has evolved over time, b...
|
French Stuffed Partridge.
French Stuffed Partridge Recipe
The French cuisine is renowned for its rich and exquisite flavors, and one dish that perfectly showcases ...
|
Russian Pickled Herring.
Russian pickled herring, also known as "selyodka pod shuboy," is a traditional Russian dish that has been enjoyed for centuries. Herring i...
|
Hungarian Duck.
Hungarian cuisine is known for its rich and flavorful dishes, and one such dish that exemplifies this is Hungarian Duck. This recipe dates...
|
Venison A La Parisienne.
Venison à la Parisienne is a classic French dish that showcases the rich and gamey flavors of venison. This recipe combines tender pieces...
|
Jewish Boiled Fish.
The history of Jewish boiled fish is deeply rooted in Jewish culinary traditions, dating back centuries. This dish, commonly served on spe...
|
English Stuffed Duck.
Recipe: English Stuffed Duck
History:
The tradition of enjoying a stuffed duck dish has long been a part of English culinary heritage. T...
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French Stewed Rabbits.
French Stewed Rabbits, also known as "Lapin en civet," is a traditional French dish that has its roots in the rich culinary history of Fra...
|
Italian Salad.
Italian Salad, also known as Insalata Italiana, is a refreshing and vibrant dish that showcases the bright flavors of the Mediterranean. T...
|
Hungarian Stewed Pigeons.
Hungarian Stewed Pigeons Recipe
History and Fun Facts:
Hungarian cuisine is known for its rich flavors, hearty dishes, and use of tradit...
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Vienna Baked Goose Breast.
Vienna Baked Goose Breast Recipe
History:
The Vienna Baked Goose Breast is a dish that originated in Vienna, Austria, renowned for its ri...
|
Italian Veal And Macaroni.
Italian Veal and Macaroni Recipe
Introduction:
Italian cuisine is known for its delightful flavors and comforting dishes. One such classi...
|
French Squirrel Fricassee.
French Squirrel Fricassee Recipe
History and Fun Facts:
Fricassee is a classic French dish that originated in the 16th century. It was tr...
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Irish Mutton Stew.
Irish Mutton Stew Recipe
History of Irish Mutton Stew:
Irish Mutton Stew is a traditional dish originating from Ireland. It has been a s...
|
German Bread Pudding.
German bread pudding, also known as "Arme Ritter" or "Poor Knights," is a delicious and comforting dessert that has a long history in Germ...
|
Hungarian Spice Cakes.
Hungarian Spice Cakes, also known as "Pogácsa," are traditional Hungarian pastries that have been enjoyed for centuries. These delicious ...
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French Braised Sweetbread.
French Braised Sweetbread Recipe
Sweetbread is a delicacy that has been enjoyed for centuries across different cuisines. In French cuisin...
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Boston Brown Bread
Boston Brown Bread is a traditional New England dish that has been enjoyed for centuries. It is a rich, dark bread that is typically serve...
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Corn Bread
The history of corn bread dates back to the Native Americans who prepared a similar dish using ground corn. Corn was a staple crop for man...
|
Spider Corn Bread
Spider corn bread is a delightful and easy-to-make bread that dates back to the early days of American cuisine. This classic recipe combin...
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Graham Bread
Graham Bread is a classic and delicious recipe that has been enjoyed for generations. It is named after Sylvester Graham, an American Pres...
|
Nut Or Raisin Bread
Nut Or Raisin Bread has a rich history and is a popular choice for breakfast or as a snack. The combination of nuts or raisins with bread ...
|
Peanut Butter Bread
History of Peanut Butter Bread:
Peanut Butter Bread is a delicious and nutritious bread recipe that combines the rich flavors of peanut b...
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Prune Or Date Bread
Prune or Date Bread has a long history and has been enjoyed by many generations. It is a delightful and versatile recipe that can be enjoy...
|
Luncheon Or Sandwich Rolls
History of Luncheon Or Sandwich Rolls Recipe:
The history of Luncheon Or Sandwich Rolls can be traced back to the early 1900s when Dr. Pr...
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Rye Rolls
Rye Rolls Recipe
History:
Rye rolls have a rich history, with rye being one of the oldest cultivated grains. These rolls have their origi...
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Potato Rolls
Potato Rolls are a classic bread recipe that has been enjoyed for generations. These soft and fluffy rolls have a slightly sweet flavor an...
|
Nut And Raisin Rolls
History:
The recipe for Nut and Raisin Rolls has a long and rich history. Baking bread and rolls has been a tradition in many cultures fo...
|
Parker House Rolls
Parker House Rolls are a classic and beloved recipe that has a long history. These buttery, soft rolls originated from the Parker House Ho...
|
Rusks
Rusks are a delicious and popular treat that has been enjoyed by people for many years. This recipe has its origins in traditional baking ...
|
Cinnamon Buns
Cinnamon Buns Recipe
History:
Cinnamon buns, also known as cinnamon rolls, have a long and delicious history. These sweet treats have bee...
|
Brown Sugar Buns
History of Brown Sugar Buns:
Brown Sugar Buns have a rich and delicious history that can be traced back to colonial times. The recipe for...
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Coffee Cake
Coffee cake is a delicious and satisfying treat that pairs perfectly with a hot cup of coffee or tea. This classic recipe has been enjoyed...
|
Individual Coffee Cakes
Individual Coffee Cakes have been a beloved treat for many years. Originating in Europe, these delightful cakes have become a popular choi...
|
Coffee Ring
The Coffee Ring is a delicious baked treat that is often enjoyed with a cup of coffee. Its origins can be traced back to the early 20th ce...
|
Biscuits
Biscuits have been a staple in many cultures for centuries, with variations in ingredients and cooking methods. Invented in ancient Rome, ...
|
Emergency Or Drop Biscuits
Emergency or Drop Biscuits are a quick and easy recipe that can be whipped up in a pinch. These biscuits are perfect for times when you ne...
|
Whole Wheat Raisin Biscuits
Recipe: Whole Wheat Raisin Biscuits
Introduction:
Whole wheat raisin biscuits are a delightful twist to the classic biscuit recipe. The a...
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Bran Biscuits
Bran Biscuits Recipe:
History of Bran Biscuits:
Bran biscuits have been enjoyed for many years as a delicious and nutritious breakfast or...
|
Cheese Biscuits
History of Cheese Biscuits:
Biscuits are a versatile baked good that have been enjoyed for centuries. The term "biscuit" originally refer...
|
Egg Biscuits
History of Egg Biscuits:
Egg biscuits, also known as cheese biscuits, are a classic baked treat that has been enjoyed for many years. The...
|
Muffins
Muffins are a beloved treat that have been enjoyed for generations. They are a form of quick bread that originated in England in the 18th ...
|
English Muffins
English Muffins, also known as breakfast muffins or simply muffins, are a classic British bread product that has gained popularity and bec...
|
Blueberry Muffins
Blueberry Muffins Recipe:
History of Blueberry Muffins:
Blueberry muffins have a long history dating back to the 18th century when bluebe...
|
Cereal Muffins
History of Cereal Muffins:
Muffins have been a beloved breakfast treat for centuries. The word "muffin" is derived from the Old French wo...
|
Corn Meal Muffins
Corn meal muffins are a delightful treat that originated in the United States. They are made with a combination of corn meal, flour, and a...
|
Crumb Muffins
The history of crumb muffins dates back to the early 19th century when muffins were gaining popularity in America. Muffins originated in E...
|
Rice Muffins
Rice Muffins Recipe
History:
Rice muffins are a delightful twist on a classic muffin recipe, incorporating the rich and nutty flavor of r...
|
Date Muffins
Date muffins are a delicious and nutritious treat that have been enjoyed for generations. These muffins are made with a combination of flo...
|
Popovers
Popovers are a delightful and airy baked treat that is made from a simple batter consisting of flour, eggs, milk, and butter. These light ...
|
Graham Gems
Graham Gems are delightful little muffin-like creations that are made from simple ingredients like flour, salt, eggs, and milk. These litt...
|
Green Corn Gems
Green Corn Gems are a delightful treat that combines the flavors of fresh corn with a tender, slightly sweet cornbread-like texture. These...
|
Scones
Scones are a beloved treat that originated in the United Kingdom. They are a traditional British baked good that is often enjoyed during a...
|
Currant Tea Cakes
The history of Currant Tea Cakes can be traced back to traditional afternoon tea time in England. Tea cakes were originally designed to be...
|
Fig Envelopes
Fig Envelopes Recipe
History:
The recipe for Fig Envelopes has been enjoyed for generations, dating back to the early 19th century. It o...
|
Sally Lunn
Sally Lunn Recipe:
History and Fun Facts:
Sally Lunn is a traditional English bread-like cake that is believed to have originated in the ...
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Griddle Cakes
Griddle Cakes, also known as pancakes or flapjacks, are a beloved breakfast staple enjoyed by people all around the world. These fluffy an...
|
Griddle Cakes With Eggs
Griddle cakes with eggs have been a beloved breakfast dish for many decades. The origin of this recipe can be traced back to ancient civil...
|
Buckwheat Cakes
Buckwheat Cakes are a popular breakfast dish that originated in America, particularly in the northeastern regions. Buckwheat itself is a g...
|
Corn Meal Griddle Cakes
Corn Meal Griddle Cakes have a long-standing history in American cuisine. The use of cornmeal as a staple ingredient dates back to Native ...
|
Rice Griddle Cakes
Rice Griddle Cakes Recipe:
History and Fun Facts:
Griddle cakes, also known as pancakes, have been a popular dish throughout history in ...
|
French Pancakes
French Pancakes, also known as Crêpes, are a delightful and versatile dish that originated in France. These thin and delicate pancakes ha...
|
Whole Wheat Hot Cakes
Whole Wheat Hot Cakes have been a popular breakfast dish for many years. The recipe dates back to the early 1900s, when people started to ...
|
Waffles
History and Fun Facts about Waffles:
Waffles have a long history that dates back to the ancient Greeks, who cooked flat cakes between met...
|
Fritters, Doughnuts, And Crullers
Fritters, doughnuts, and crullers are delicious and popular treats enjoyed by people all around the world. These deep-fried pastries have ...
|
Plain Fritter Batter
Plain Fritter Batter Recipe
Fritters have been enjoyed for centuries, with variations of the dish appearing in different cultures around...
|
Apple Fritters
Introduction:
Apple fritters are a delicious treat enjoyed by people all around the world. Originating from Europe, where fritters have b...
|
Banana Fritters
Banana fritters are a popular dessert enjoyed by people all around the world. This delectable treat consists of ripe bananas coated in a s...
|
Bread Crumb Fritters
History of Bread Crumb Fritters:
Bread crumb fritters are a delicious and unique treat that have been enjoyed for centuries. The exact or...
|
Corn Fritters
Corn fritters are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. The recipe for cor...
|
Clam Fritters
History of Clam Fritters:
Clam fritters are a beloved dish that originated in New England, particularly Rhode Island. They are a traditio...
|
Fruit Fritters
Fruit Fritters Recipe:
Fruit fritters are a delightful and versatile dish that can be enjoyed as a sweet treat or even as a breakfast it...
|
Doughnuts
History of Doughnuts:
Doughnuts, also spelled as donuts, hold a special place in the hearts and taste buds of people all around the world...
|
Rich Doughnuts
Rich Doughnuts have been enjoyed by people all around the world for centuries. The history of this delectable treat dates back to ancient ...
|
Crullers
History of Crullers:
Crullers, also known as "krullers," are a type of sweet pastry that originated in Europe. The name "cruller" is deri...
|
Plain Cake
Plain cake has been a staple in many households for generations. Its simplicity and versatility have made it a favorite for bakers of all ...
|
Spanish Cake
Spanish Cake is a traditional cake recipe that has been enjoyed for many years. With its simple yet delicious flavors, it has become a sta...
|
Bride's Cake
History of Bride's Cake
The history of Bride's Cake stretches back several centuries and holds a significant place in wedding traditions....
|
Eggless, Milkless, Butterless Cake
History of Eggless, Milkless, Butterless Cake:
The recipe for Eggless, Milkless, Butterless Cake dates back to the early 20th century whe...
|
Chocolate Cake
**The History of Chocolate Cake:**
The rich and indulgent chocolate cake is a beloved dessert that has been enjoyed for centuries. The or...
|
Sunshine Cake
Sunshine Cake Recipe
History of Sunshine Cake:
Sunshine Cake is a classic dessert that has been enjoyed by generations. It is believed to...
|
Three-egg Angel Cake
Three-egg Angel Cake is a timeless dessert that has been enjoyed for generations. Its light and airy texture, coupled with its delicate fl...
|
Angel Cake
Angel cake is a classic dessert that is loved by many. Its light and fluffy texture, combined with its delicate flavor, makes it the perfe...
|
Pound Cake
History and Fun Facts:
Pound cake, a classic dessert loved by many, has a rich history that dates back to Europe in the 18th century. The...
|
Wedding Cake
Wedding Cake Recipe:
History and Fun Facts:
The tradition of having a wedding cake can be traced back to ancient Rome, where a loaf of br...
|
Coffee Fruit Cake
The Coffee Fruit Cake is a classic recipe that has been enjoyed for generations. Its rich and fruity flavors make it a perfect dessert for...
|
Date Loaf Cake
History and Fun Facts:
Date Loaf Cake is a delightful treat that has been enjoyed by people for generations. Dating back to the early 190...
|
Cream Loaf Cake
Cream Loaf Cake Recipe:
The Cream Loaf Cake is a classic dessert that has been enjoyed by families for generations. This moist and delici...
|
Molasses Cake
Molasses Cake is a delightful dessert that has been enjoyed for many years. Its rich, moist texture and sweet, caramelized flavor make it ...
|
Cocoanut Cake
Cocoanut Cake Recipe
History and Fun Facts:
Cocoanut cake is a classic dessert that has been enjoyed for generations. It is believed to h...
|
Marble Cake
Marble Cake is a classic and beloved dessert that has been enjoyed by many for generations. This delectable cake is known for its beautifu...
|
Dark Part
History of Dark Part:
The Dark Part recipe has a long and rich history, dating back to the early 19th century. It is believed to have orig...
|
Marble Cake Ii
Marble Cake II Recipe
History:
Marble Cake is a classic dessert that is loved by people of all ages. It originated in Germany in the 19th...
|
Feather Cocoanut Cake
Feather Cocunut Cake, also known as Coconut Marble Cake, is a delightful dessert that combines the delicate flavors of vanilla and chocola...
|
Maple Nut Cake
Maple Nut Cake is a delicious dessert that combines the rich flavors of maple and the crunchiness of nuts. This cake is perfect for any oc...
|
Chocolate Layer Cake
History of Chocolate Layer Cake:
The origin of chocolate layer cake can be traced back to the mid-19th century when baking powder was fir...
|
Chocolate Filling And Icing
chocolate filling and icing to create a delicious and indulgent cake. The combination of the moist cake layers with the rich and creamy ch...
|
Coffee Spice Cake With Mocha Filling
Coffee Spice Cake with Mocha Filling Recipe
History:
Coffee spice cake with mocha filling is a delightful dessert that combines the rich ...
|
Mocha Icing And Filling
Mocha Icing And Filling Recipe
History:
Mocha icing and filling is a delightful addition to any cake or pastry. It is a classic recipe th...
|
Orange Cream Layer Cake
Orange Cream Layer Cake Recipe
History:
The Orange Cream Layer Cake is a classic dessert that dates back to the early 20th century. Its o...
|
Orange Frosting
The history of the Orange Frosting recipe dates back to the late 19th century. Back then, people were experimenting with different flavors...
|
White Layer Cake
History of White Layer Cake:
White layer cake is a classic dessert that has been enjoyed for generations. Its origins can be traced back ...
|
Devil's Food Cake
The Devil's Food Cake is an indulgent, rich, and decadent chocolate cake that is loved by many. Its origins can be traced back to the late...
|
Marshmallow Icing
marshmallow icing and enjoy a deliciously moist, chocolatey dessert. Marshmallow icing is a popular choice for many cake and cupcake recip...
|
Cream Layer Cake
Cream Layer Cake is a classic dessert that has been enjoyed for many generations. Its history can be traced back to the early 19th century...
|
Cream Filling
Cream Filling Recipe:
Cream filling is a classic and versatile recipe that can be used in various desserts, such as cakes, pastries, and ...
|
Cocoanut Layer Cake
History of Cocoanut Layer Cake:
Cocoanut Layer Cake is a classic dessert that has been enjoyed by generations. Its origins can be traced ...
|
Cocoanut Filling And Icing
Cocoanut Filling And Icing is a delightful addition to any cake or pastry. This creamy and flavorful filling is made with the perfect comb...
|
Fruit Layer Cake
History of Fruit Layer Cake:
The Fruit Layer Cake is a classic dessert that has been enjoyed for generations. Its origins can be traced b...
|
Fruit Filling
History of Fruit Filling Recipe:
Fruit fillings have been used for centuries to add flavor and sweetness to various baked goods. The art ...
|
Lady Baltimore Cake
History and Fun Facts:
Lady Baltimore Cake is a classic American dessert that has a rich and interesting history. It is believed to have o...
|
Filling
Recipe: Filling
History:
Filling is a versatile component used in various dessert recipes, such as cakes, pastries, and pies. It adds fla...
|
Butterscotch Layer Cake
Title: Irresistible Butterscotch Layer Cake - A Timeless Delight
Introduction:
Butterscotch Layer Cake is a classic dessert that has deli...
|
Sponge Cake
Sponge Cake is a classic dessert that is loved by people of all ages. The origins of this delightful treat can be traced back to Europe, p...
|
Sponge Cake Ii
Sponge Cake II Recipe
History and Fun Facts:
Sponge cake is a classic dessert that has been enjoyed for centuries. It is believed to have...
|
Milk Sponge Cake
Milk Sponge Cake, also known as the Victorian Sponge Cake, is a classic recipe that has stood the test of time. It is a light and fluffy c...
|
Cake Icings And Fillings
Cake Icings And Fillings are an essential part of any cake recipe, providing not only a delectable taste but also adding a beautiful touch...
|
Frosting
Frosting is a sweet and creamy topping that adds an extra layer of deliciousness to cakes, cupcakes, and other baked goods. It not only en...
|
Ornamental Frosting
Ornamental Frosting, also known as Royal Icing, is a classic recipe that has been used for generations to decorate cakes and cookies. This...
|
White Or Colored Icing
White Or Colored Icing Recipe:
Introduction:
Icing is a delightful addition to any cake or baked goods. The history of icing can be trace...
|
Seven-minute Icing
Seven-minute icing, also known as boiled icing or snow-white icing, is a classic frosting that has been enjoyed by many for decades. This ...
|
Chocolate Filling And Icing
The history of chocolate filling and icing can be traced back to ancient civilizations such as the Mayans and Aztecs, who were the first t...
|
Old-fashioned Chocolate Filling
Old-Fashioned Chocolate Filling Recipe
History and Fun Facts:
The Old-Fashioned Chocolate Filling is a classic recipe that has been enjoy...
|
Marshmallow Filling Or Icing
Marshmallow filling or icing is a delightful addition to any cake or dessert. Its fluffy and sweet texture pairs perfectly with chocolate,...
|
Maple Icing. I
Maple Icing Recipe:
History:
Icing has been an essential part of baking for centuries, bringing sweetness and flavor to various cakes and...
|
Maple Icing. Ii
Maple Icing Recipe
Introduction:
Maple icing is a delightful and versatile topping that adds a rich, sweet, and slightly tangy flavor to ...
|
Fruit Filling
Recipe: Fruit Filling
History of the Recipe:
Fruit filling is a versatile and delicious component that is used in various desserts, such...
|
Orange Icing
Orange icing is a popular choice for adding a burst of citrus flavor and a delightful sweetness to cakes and other baked goods. The combin...
|
Jelly Meringue
History of Jelly Meringue:
Jelly Meringue is a delightful and delicious dessert that has been enjoyed by many for centuries. Its origins c...
|
Sea Foam Icing
Sea Foam Icing is a delightful and light frosting that adds a fluffy texture and a touch of sweetness to any cake. Originating back in the...
|
Cocoa Icing
Cocoa icing is a classic and delicious way to top off cakes and pastries. It adds a rich and chocolatey flavor that enhances the overall t...
|
Fresh Strawberry Icing
Fresh Strawberry Icing Recipe
History:
Icing is an essential component of many delightful desserts, adding a touch of sweetness and an ap...
|
Brown Sugar Icing And Filling
Brown Sugar Icing and Filling is a delightful sweet addition to any cake or dessert. With its rich and caramel-like flavor, it adds a touc...
|
Cookies And Small Cakes
History of Cookies and Small Cakes:
Cookies and small cakes have been enjoyed by people all around the world for centuries. The concept o...
|
Raisin Drop Cakes
Raisin Drop Cakes are a delightful treat that combines the sweetness of raisins with the rich flavor of cocoa. This recipe has a unique hi...
|
Orange Cakes
Orange cakes are a delicious and refreshing treat that are perfect for any occasion. With their citrusy flavor and moist texture, they are...
|
Molasses Cakes
Molasses Cakes have been a beloved treat for generations, with a rich history dating back to the early 19th century. This delectable desse...
|
Small Fancy Cakes. I
History of Small Fancy Cakes
Small Fancy Cakes, also known as spice cakes, have a long history that dates back several centuries. These d...
|
17.
History of the Recipe:
The recipe for 17 is a delightful treat that has been enjoyed for generations. Its origins can be traced back to th...
|
Spice Cakes
Spice cakes have been enjoyed around the world for centuries, and their origins can be traced back to ancient civilizations. Spices were h...
|
Honey Drop Cakes
Honey Drop Cakes Recipe
History:
Honey drop cakes have a long history dating back to ancient times. Honey has been used as a sweetener in...
|
Cookies
Cookies have been a beloved treat for centuries, with their sweet and satisfying flavor that can bring joy to anyone's taste buds. One cla...
|
Cocoa Cookies
Cocoa Cookies Recipe:
History:
Cocoa cookies have been enjoyed as a delightful treat for many years. Originating from a combination of tr...
|
Filled Cookies
History of Filled Cookies:
Filled cookies have been enjoyed for centuries and can be found in various cuisines around the world. The conc...
|
Filling
Filling Recipe
History and Fun Facts:
The recipe for the filling has a long history, dating back many generations. It is a versatile and...
|
Marshmallow Cookies
Recipe: Marshmallow Cookies
History:
Marshmallow cookies have been enjoyed by people all around the world for many years. These delightfu...
|
Nut Bars
Recipe: Nut Bars
History:
Nut bars have been enjoyed for centuries as a delicious and nutritious snack. Their origin can be traced back t...
|
Cocoanut Cookies
Cocoanut Cookies Recipe:
History and Facts:
Cocoanut cookies, also known as coconut cookies, are a delightful treat loved by many for the...
|
Fudge Squares
Fudge Squares Recipe
History:
Fudge squares are a beloved dessert that have been enjoyed for generations. This delicious treat originated...
|
Oatmeal Macaroons
History of Oatmeal Macaroons:
Oatmeal macaroons are a delicious and beloved treat that combines the goodness of oats with the sweetness o...
|
Hermits
History of Hermits Recipe:
Hermits are a classic and delicious treat that have been enjoyed for many generations. The history of hermits ...
|
Fruit Shortcakes
Fruit Shortcakes Recipe
History:
Shortcakes have been enjoyed for centuries, with variations of the recipe appearing in different culture...
|
Old-fashioned Shortcake
History of Old-fashioned Shortcake:
Old-fashioned shortcake is a classic dessert that has been enjoyed for centuries. It is believed to h...
|
Strawberry Shortcake
Strawberry Shortcake Recipe:
History of Strawberry Shortcake:
Strawberry shortcake is a classic dessert that has been enjoyed for centuri...
|
Strawberry Cake
Strawberry Cake History and Fun Facts
Strawberry cake is a delicious dessert that is perfect for any occasion. It has a rich history and ...
|
Baked Custard
Baked Custard Recipe:
History and Fun Facts:
Baked custard is a classic dessert that has been enjoyed for centuries. The origins of cust...
|
Rice Pudding
Rice pudding is a classic dessert that has been enjoyed by people all around the world for centuries. This comforting treat is made with s...
|
Cottage Pudding
Cottage Pudding is a classic dessert that has been enjoyed for generations. Its origins can be traced back to the early 19th century when ...
|
Suet Pudding
Suet Pudding Recipe: A Traditional Delight
Introduction:
Suet pudding is a traditional dessert that has been enjoyed for centuries. Its o...
|
Tapioca Pudding
Tapioca pudding is a delightful dessert that has been enjoyed by many for centuries. This creamy, sweet pudding is made with tapioca pearl...
|
Apple Cake
Apple Cake Recipe
History:
Apple cake is a classic dessert that has been enjoyed for centuries. The combination of sweet apples and warm ...
|
Apple Dumplings
Introduction:
Apple dumplings are a classic dessert that have been enjoyed for centuries. This delightful treat consists of tender, flaky ...
|
Apple Roll
The Apple Roll is a delicious and wholesome dessert that has been enjoyed for generations. This classic recipe combines the natural sweetn...
|
Meringues
Meringues Recipe:
History of Meringues:
Meringues have a long and fascinating history. The origin of meringues can be traced back to the ...
|
Banana Cake With Jelly Sauce
History of Banana Cake with Jelly Sauce:
Banana cake is a popular dessert that originated in the United States. It became popular during ...
|
Jelly Sauce
The history of the Jelly Sauce recipe can be traced back to the late 1800s when it gained popularity as a delicious and versatile dessert ...
|
Charlotte Russe
History of Charlotte Russe:
Charlotte Russe is a classic dessert that originated in the 19th century. The dessert is named after Queen Ch...
|
Boston Cream Pie
History of Boston Cream Pie:
The origin of Boston Cream Pie can be traced back to the late 19th century in the city of Boston, Massachuse...
|
Cream Filling
Cream Filling Recipe:
History and Fun Facts:
Cream filling is a popular ingredient used in various dessert recipes, including cakes, past...
|
Chocolate Blanc Mange
Chocolate Blanc Mange is a delightful dessert that has been enjoyed for generations. With its smooth and creamy texture, coupled with the ...
|
Floating Island
The Floating Island is a classic dessert that has been enjoyed by many for centuries. Its origins can be traced back to France in the 17th...
|
Huckleberry Float
Huckleberry Float Recipe:
History:
The Huckleberry Float is a classic dessert that has been enjoyed for generations. Huckleberries are sm...
|
Blueberry Cake
Blueberry cake is a delicious and refreshing dessert that is loved by people all over the world. The history of this recipe dates back to ...
|
Prune Puff
Prune Puff is a delightful dessert that is sure to satisfy any sweet tooth. This recipe has been enjoyed for generations, and its origins ...
|
Lemon Jelly
The Lemon Jelly is a delicious and refreshing dessert that has been enjoyed for generations. Originating in the late 19th century, this re...
|
Steamed Fig Or Date Pudding
Steamed Fig or Date Pudding Recipe
Introduction:
Steamed Fig or Date Pudding is a delicious and flavorful dessert that has been enjoyed f...
|
Cream Puffs
Cream Puffs Recipe
Cream puffs are delightful pastries with a light, airy texture filled with a creamy filling. This classic French desse...
|
Cream Filling
Cream filling is a versatile and delicious addition to many dessert recipes. Whether you're making cream puffs, eclairs, or layer cakes, a...
|
Jelly Roll
Jelly roll, also known as a Swiss roll or jelly cake, is a classic dessert that has been enjoyed for many generations. Its origins can be ...
|
Christmas Plum Pudding
History of Christmas Plum Pudding:
Christmas Plum Pudding, also known as plum duff, is a traditional British dessert that is typically se...
|
Pudding Sauces
Pudding Sauces have been a staple in dessert recipes for centuries. These delicious, creamy sauces add a burst of flavor to any pudding di...
|
Foamy Sauce
Foamy Sauce is a delightful and versatile sauce that adds a creamy and light touch to various desserts and baked goods. This delectable sa...
|
Chocolate Sauce
Chocolate sauce is a delicious and versatile addition to any dessert. It is a smooth, rich, sweet sauce that pairs perfectly with ice crea...
|
Maple Sauce
Maple Sauce is a delicious and versatile topping that adds a sweet and rich flavor to a variety of dishes. It is typically made with a com...
|
Fruit Sauce
Recipe for Fruit Sauce:
History and Fun Facts:
Fruit sauce has been enjoyed for centuries as a delightful way to enhance the taste of var...
|
Caramel Sauce
Caramel sauce is a delicious and versatile condiment that adds a rich, sweet flavor to a variety of desserts and treats. It is believed to...
|
Lemon Or Orange Sauce
Recipe: Lemon (or Orange) Sauce
History of the recipe:
The origins of lemon (or orange) sauce can be traced back to ancient times when ci...
|
Pastry
Pastry, a beloved treat enjoyed by people around the world, has a rich history that spans centuries. Its origins can be traced back to anc...
|
Plain Pastry
History of Plain Pastry:
Pastry has been a staple in culinary traditions around the world for centuries. The concept of creating a dough ...
|
Rich Pastry
History of Rich Pastry:
Rich pastry is a classic and versatile pastry recipe that has been enjoyed for generations. Its origins can be tr...
|
Apple Pie
Apple pie is a classic American dessert loved by people of all ages. Its sweet and aromatic flavors complemented by a flaky, buttery crust...
|
Pumpkin Pie
Pumpkin pie is a classic and beloved dessert that is often associated with the fall season, especially around Thanksgiving. The history of...
|
Lemon Meringue Pie
Lemon Meringue Pie Recipe
History and Fun Facts:
Lemon Meringue Pie is a classic dessert that has been beloved for many years. It is beli...
|
Strawberry Pie
Strawberry Pie is a delightful dessert that combines the tangy sweetness of strawberries with a flaky pastry crust. This classic American ...
|
Custard Pie
Custard Pie Recipe:
Custard pie is a classic dessert that has been enjoyed for generations. The creamy custard filling, paired with a fla...
|
Mince Pie
Mince pie is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to Medieval Europe, where it was origin...
|
Mince Meat
Mince Meat Recipe:
History and Fun Facts:
The origins of mince meat can be traced back to the Middle Ages when it was initially made wit...
|
Rhubarb Pie
Rhubarb Pie Recipe:
History and Fun Facts:
Rhubarb pie is a classic dessert that has been enjoyed for generations. Rhubarb itself has a ...
|
Berry Pies
Berry pies have a long and rich history in the world of desserts. These delectable treats are known for their sweet and tangy flavors, lus...
|
Cherry Tarts
Cherry tarts are a delightful and classic dessert that has been enjoyed for generations. The rich and tangy flavor of cherries pairs perfe...
|
Philadelphia Ice Cream
Recipe: Philadelphia Ice Cream
History of Philadelphia Ice Cream:
Philadelphia Ice Cream, also known as Philadelphia Style Ice Cream, is ...
|
Strawberry Ice Cream
Strawberry Ice Cream Recipe:
History of Strawberry Ice Cream:
Ice cream has been enjoyed by people around the world for centuries and ha...
|
Chocolate Ice Cream
Recipe: Decadent Chocolate Ice Cream
Introduction:
Chocolate ice cream is a classic frozen treat loved by people of all ages. The rich an...
|
French Ice Cream
French Ice Cream, also known as French-style ice cream or crème glacée, is a rich and creamy frozen dessert that is beloved around the w...
|
Coffee Ice Cream
Coffee Ice Cream has been a beloved treat for coffee enthusiasts and dessert lovers alike for many years. The combination of rich, creamy ...
|
Frozen Pudding
History of Frozen Pudding:
Frozen Pudding is a delightful dessert that dates back to the 18th century. Also known as Frozen Pudding Bombe,...
|
Grape Sherbet
History of Grape Sherbet:
Sherbet is a frozen dessert that has been enjoyed by people for centuries. The origins of sherbet can be traced...
|
Lemon Sherbet
History and Fun Facts about Lemon Sherbet:
Lemon sherbet is a delicious and refreshing frozen dessert that has been enjoyed for centuries...
|
Orange Water Ice
History of Orange Water Ice:
Orange Water Ice is a delightful frozen treat that has been enjoyed for centuries. Its origin can be traced ...
|
Strawberry Mousse
Strawberry Mousse Recipe:
History and Fun Facts:
Strawberry mousse is a delightful and refreshing dessert that has been enjoyed for centu...
|
Brown Soup Stock
Recipe - Brown Soup Stock
History:
Soup is one of the oldest dishes known to mankind, and stock is an essential component in the creation...
|
Bean Soup
Bean soup is a hearty and nourishing dish that has been enjoyed for centuries. It is a versatile dish that can be made with a variety of i...
|
Cream Soups
Cream soups have been enjoyed by people for centuries, with roots dating back to ancient civilizations. The concept of cream soups evolved...
|
Creole Soup
Creole Soup Recipe
History:
Creole soup is a traditional dish originating from Creole cuisine, a fusion of African, French, Spanish, and ...
|
Cream Of Tomato Soup
Cream of Tomato Soup, also known as Tomato Bisque, is a classic and comforting dish enjoyed by people all over the world. It is made with ...
|
Onion Soup
History of Onion Soup:
Onion soup is a classic French dish that has been enjoyed for centuries. It has its roots in ancient times when on...
|
Boiled Fish
Boiled Fish Recipe
History:
Boiled fish is a classic dish that has been enjoyed by cultures around the world for centuries. The act of bo...
|
Broiled Fish
Recipe: Broiled Fish
Introduction:
Broiled fish is a popular dish enjoyed by seafood lovers around the world. It is a simple yet deliciou...
|
Baked Fish
Baked Fish Recipe
Introduction:
Baked fish is a popular and delicious dish that has been enjoyed by people around the world for centuries...
|
Fried Fish
Fried fish is a popular dish enjoyed by people all over the world. The process of frying fish involves coating it in a seasoned flour mixt...
|
Planked Fish
Planked Fish Recipe:
History:
Planking fish is a cooking technique that dates back centuries. It is believed to have originated among the...
|
Codfish Balls
Codfish Balls Recipe:
Codfish Balls are a delicious and versatile dish that has been enjoyed for many years. This recipe has its roots in...
|
Fish Chowder
Fish chowder is a flavorful, hearty soup that has been enjoyed for centuries. Although its exact origins are not known, chowders have been...
|
Boiled Lobsters Or Crabs
History of Boiled Lobsters or Crabs Recipe:
Boiled lobsters or crabs have been enjoyed as a culinary delicacy for centuries. This cooking...
|
Creamed Oysters
Creamed Oysters Recipe
Creamed oysters are a classic and delicious dish that has been enjoyed for many years. This recipe combines fresh ...
|
Scalloped Oysters
Scalloped Oysters Recipe
History:
Scalloped oysters have been a popular dish for centuries, with references dating back to the 16th centu...
|
Fried Oysters
Fried Oysters: A Classic Seafood Delight
Fried oysters are a beloved seafood dish that has been enjoyed for centuries. Although the exact...
|
Clam Chowder
Clam Chowder is a hearty and comforting soup that has been enjoyed for generations. Its origins can be traced back to the coastal regions ...
|
Shell Fish A La Newburg
Recipe: Shell Fish A La Newburg
History of Shell Fish A La Newburg:
Shell Fish A La Newburg is a classic seafood dish that originated in ...
|
Roasting
Roasting is a cooking technique that has been used for centuries to enhance the flavors of various ingredients. This method involves cooki...
|
Broiling
Broiling is a popular cooking method that involves direct heat from above, resulting in tender and flavorful meats. It is believed to be o...
|
Pan Broiling Or Frying
History of Pan Broiling or Frying:
Pan broiling or frying is a cooking method that has been used for centuries to prepare succulent and f...
|
Boiling And Stewing
Boiling and stewing are cooking techniques that have been practiced for centuries to create delicious and comforting meals. These methods ...
|
Pot Roasting
Pot Roasting: A Classic and Tasty Dish
Pot roasting is a culinary technique that has been practiced for centuries, dating back to ancient...
|
Stew With Dumplings
History of Stew with Dumplings:
Stew with dumplings is a classic comfort food that has been enjoyed by people for centuries. Its origins ...
|
Dumplings
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon f...
|
Roast Stuffed Shoulder Of Lamb With Browned Potatoes
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt in...
|
Pot Roast Of Beef With Browned Potatoes
3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped par...
|
Liver And Bacon
Wipe beef with damp cloth, put into iron kettle or frying pan, and
brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon
salt...
|
Roast Lamb
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
...
|
Baked Veal With Tomato Sauce
Wipe meat with damp cloth. Put one or two thin slices of onion on top;
season with salt and pepper. Put into roasting pan in hot oven and
...
|
Veal Cutlet
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 tea...
|
Creamed Sweetbreads
Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon
mi...
|
Roast Loin Of Pork
Lay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
mi...
|
Baked Ham
Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper a...
|
How To Clean
Wash and scrub ham in warm water, soak over night. Drain and put on to
boil with cold water enough to cover; boil slowly 4 to 5 hours or
u...
|
Roast Poultry
Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and c...
|
Poultry Dressing
After poultry is cleaned and washed inside and out with cold water,
fill inside with dressing. Have at least a yard fine twine in trussing...
|
Oyster Dressing
2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon p...
|
Giblet Gravy
20 oysters
2 tablespoons butter
4 cups bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/2 tablespoon salt
Drain and rinse o...
|
Fried Chicken
Boil neck, gizzard and wing tips together until tender. Pour off
excess of fat in pan in which poultry has been roasted; add enough
stock ...
|
Fricassee Of Chicken
Singe, wash and clean chicken; cut into pieces as follows; two second
joints, two drumsticks, two wings, breast cut into two pieces,
backb...
|
Chicken Pie
Prepare and cut up as for fried chicken. Pat into saucepan with just
enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper...
|
Pastry
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, hear...
|
Roast Goose, Bread And Apple Dressing
Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1
teaspoon salt; rub in very lightly 4 tablespoons shortening; add just
...
|
Dressing
Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put...
|
Thin Cream Sauce
1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
2 tablespoons choppe...
|
Thick Cream Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour ...
|
Currant Jelly Sauce
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cre...
|
Brown Sauce Or Gravy
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.
...
|
Hollandaise Sauce
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt
pepper
Brown fat in saucepan...
|
Sauce Tartare
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually stirring well eg...
|
Maitre D'hotel Butter
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayo...
|
Mint Sauce
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add g...
|
Horse-radish Sauce
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about
on...
|
Cranberry Sauce
2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, c...
|
Tomato Sauce
1 quart cranberries
2 cups sugar
1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan.
Cover until it boils. Remo...
|
Boiled Eggs
3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1/2 teaspoon salt
few gratings...
|
Poached Eggs
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20
minutes for hard boiled or place eggs in boiling water, cover, and
co...
|
Poached Eggs In Cream
Break eggs and drop carefully one at a time into boiling water in
shallow frying pan. Cook slowly until eggs are set. Remove each with
ski...
|
Scrambled Eggs
Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce; cook over boiling water from 10 to 15
minute...
|
Scrambled Eggs With Dried Beef
Break eggs into bowl, season with salt and pepper and pour into hot,
frying pan in which butter has been melted. Cook over slow fire and a...
|
Plain Omelet
1/4 pound dried beef
3 eggs
3 tablespoons milk or water
1 tablespoon butter
Cover beef which has been picked into small pieces with cold w...
|
Puffy Omelet
Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour
in...
|
Fancy Omelets
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and ...
|
Chicken Croquettes
A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, ...
|
Rice Croquettes
2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon p...
|
Salmon Croquettes
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs
Wash r...
|
Nut And Potato Croquettes
1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a...
|
Chicken Patties
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pec...
|
Patty Shells
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon salt
few grains cayenne
1 cup cold diced chicken
Melt butter in ...
|
Boston Baked Beans
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
ice water
Sift flour, baking powder and salt...
|
Baked Macaroni With Cheese
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak bean...
|
Cheese In Scallop Shells Or Ramekins
1 cup macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon pa...
|
Kidney Beans With Bacon
1 cup milk
2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups grated American cheese
Pour ...
|
Tomatoes And Eggs
Wash and soak 2 cups kidney beans in cold water over night; drain,
cover with boiling water, add 1/4 pound bacon, boil until beans are
ten...
|
Corn Pudding
Grease muffin tins; put one thick slice of unpeeled tomato into each
tin; season with salt and pepper; break 1 egg on top of each slice;
a...
|
Onions And Potatoes
1 quart fresh corn cut from cob
1 teaspoon salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all...
|
French Toast
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling...
|
Cheese Straws
1/2 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder an...
|
Cheese Souffle
1 cup grated American cheese
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspo...
|
Vegetables
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 ...
|
Time Table
Most vegetables are better cooked the day they are gathered. Pick
over, wash and prepare them for cooking. Always cook vegetables in
fresh...
|
Winter Squash
Potatoes--Boil 25 to 40 minutes.
Turnips--Boil from 40 to 60 minutes.
Beets--Boil from 1 to 2 hours before peeling.
Parsnips--Boil from 30...
|
Asparagus
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small
quantity of boiling water; when done, press water out, mash smooth,
s...
|
Pickled Beets
Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water and boil until tender, keepi...
|
Creamed Carrots
Wash and boil beets until tender. Remove skins; slice or cut into
quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon
peppe...
|
Boiled Cabbage
Wash and scrape carrots; cut into thin slices. Cover with boiling
water and boil until tender. Drain and serve with cream sauce or
melted ...
|
Cold Slaw
Cut cabbage into quarters, removing hard part of core, and place in
cold water 30 minutes. Drain, cover with boiling water and boil,
witho...
|
Spinach
Wash cabbage; cut into quarters and slice very thin; allow to stand in
cold water 30 minutes; drain well, and cover with boiled or French
...
|
Cauliflower
Pick over carefully and wash thoroughly in several waters until all
sand is removed. Put into kettle and add very little boiling water,
ab...
|
French Fried Potatoes
Place a head of cauliflower, from which the leaves have been removed,
in uncovered saucepan, stem end down; cover with boiling water; boil...
|
Potatoes Au Gratin
Pare and cut raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown...
|
Stuffed Potatoes
Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
ba...
|
Brussels Sprouts
Bake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon...
|
Green Corn
Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover. Drain and
s...
|
Lima Beans
Husk corn, removing all silk. Put into fresh boiling water to cover
and boil rapidly for 5 minutes. Remove from water and serve on platter...
|
Kohl-rabi
Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add salt,...
|
Candied Sweet Potatoes
Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
t...
|
Baked Tomatoes
Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basin...
|
Browned Parsnips
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove ...
|
Oyster Plant
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, scrape and cut parsnips into slices. Co...
|
Chicken Salad
Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.
...
|
Fruit Salad
4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups m...
|
Marquise Salad
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pear...
|
Vegetable Salad
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley...
|
Potato Salad
1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pim...
|
Lobster Salad
1 quart cold boiled potatoes
1 onion, finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or ...
|
Fish Salad
Cut cold boiled lobster into small pieces. Marinate with French
dressing; arrange on lettuce leaves; cover with mayonnaise and garnish
wit...
|
French Dressing
2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut...
|
Mayonnaise I
Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoo...
|
Mayonnaise Ii
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Ut...
|
Boiled Salad Dressing
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon paprika
few grains cayenne
2 cups salad oil
Put egg with vine...
|
Russian Dressing
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk...
|
Boiled Coffee
To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
pimentos chopped fine, and if desired a dash of grated cheese.
...
|
French Or Drip Coffee
For 4 cups. Beat half an egg white with three tablespoons cold water
and mix with 3/4 cup ground coffee; put into scalded coffee pot; add ...
|
Tea
6 tablespoons finely ground coffee
4 cups boiling water
Put coffee in fine strainer of coffee pot. Keep over hot water or on
back of range...
|
Chocolate
Water for tea should be freshly heated and just boiling. Teas are of
different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
wa...
|
Cocoa
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
sugar and 2 tablespoons hot water. Boil all together till smooth; ad...
|
Cocoa Syrup
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold...
|
Cream Candy
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with c...
|
Butter Scotch
2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract
Add a little water to moisten sugar; boil with vine...
|
Butter Taffy
2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour
out on buttered ...
|
Peanut Brittle
3 cups brown sugar
1/2 cup molasses
1/4 cup water
1/4 cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract
Boil sugar, molasses, wa...
|
Chocolate Caramels
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then
gradually melt. When ...
|
Creamed Nuts
2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Put ...
|
Candied Popcorn
2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts
Mix sugar, unbeaten egg...
|
Pulled Molasses Candy
1-1/2 cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn
Boil sugar or syrup with butter and water unt...
|
Fudge
1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbo...
|
Penuche
3 cups sugar
1 cup milk or cream
1 tablespoon butter
2 ounces unsweetened chocolate or 6 tablespoons cocoa
1 teaspoon vanilla extract
Put ...
|
Cocoa Cream Candy
2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and bu...
|
Cocoanut Cream Candy
4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and boiling wate...
|
Hickory Nut Candy
1 tablespoon butter
3/4 cup milk
2 cups sugar
1/2 cup grated fresh cocoanut
1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk...
|
Salted Almonds
2 cups sugar
1/2 cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water without stirring until thick e...
|
Stuffed Prunes Or Dates
Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove o...
|
Apricot Ice Cream
1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla e...
|
Banana Ice Cream
6 ounces of sugar
1 quart of cream
1 can of apricots or
1 quart of fresh apricots
If fresh apricots are used, take an ...
|
Biscuit Ice Cream
1 quart of cream
6 large bananas
1/2 pound of sugar
1 teaspoonful of vanilla
Put half the cream and all the sugar over t...
|
Apple Ice Cream
6 wine biscuits
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
Grate and sift the biscuits. Scald half the...
|
Brown Bread Ice Cream
4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice
Put half the cream and all the su...
|
Bisque Ice Cream
3 half inch slices of Boston Brown Bread
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla or
1/4 of a van...
|
Chocolate Ice Cream
1 quart of cream
1/4 pound of almond macaroons
4 kisses
1/2 pound of sugar
1 slice of stale sponge cake or
2 sta...
|
Coffee Ice Cream
1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanil...
|
CuraÇao Ice Cream
1 quart of cream
1/2 pound of pulverized sugar
4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in th...
|
Ginger Ice Cream
1 quart of cream
1 wineglassful of curaçao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of ...
|
Maraschino Ice Cream
1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice
Put the ginger through an...
|
Lemon Ice Cream
1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 ...
|
Orange Ice Cream
1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow...
|
Pineapple Ice Cream
1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange
Put the sugar, grated yellow...
|
Green Gage Ice Cream
1 quart of cream
12 ounces of sugar
1 large ripe pineapple or
1 pint can of grated pineapple
Juice of one lemon
...
|
Raspberry Ice Cream
1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup
Press the green gages through a sieve. ...
|
Strawberry Ice Cream
1 quart of cream
1 quart of raspberries
12 ounces of sugar
Juice of one lemon
Mash the raspberries; add half the suga...
|
Pistachio Ice Cream
Make precisely the same as raspberry ice cream, substituting one quart of
strawberries for the raspberries.
...
|
Vanilla Ice Cream
1 quart of cream
1/2 pound of sugar
1/2 pound of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of gr...
|
Walnut Ice Cream
1 quart of cream
1/2 pound of sugar
1 vanilla bean or two teaspoonfuls of vanilla extract
Put the sugar and half the cream in...
|
Neapolitan Creams
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
1 teaspoonful of caramel
1/2 pint of black walnut meats
...
|
Chocolate
In this group we have a set of frozen desserts called by many "ice creams,"
but which are really frozen custards, flavored. In localities ...
|
Caramel
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
2 ounces of chocolate
1 small piece of stick cinnamon...
|
Coffee
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
3 tablespoonfuls of caramel
1 teaspoonful of vanilla
...
|
Vanilla
1 pint of strong black coffee
1 pint of cream
2 eggs
1/2 pound of sugar
1 teaspoonful of vanilla
Beat the sugar and...
|
Walnut
1 pint of cream
1 pint of milk
1/2 pound of sugar
3 eggs
1/4 vanilla bean or a teaspoonful of good extract
Put the mi...
|
Neapolitan Blocks
1 pint of cream
1 pint of milk
2 eggs
1/2 pint of chopped black walnuts
1 teaspoonful of vanilla
1 teaspoonful...
|
Ice Creams From Condensed Milk
These are made by putting layers of various kinds and colors of ice creams
into a brick mold. Pack and freeze. At serving time, cut into s...
|
Banana
These creams are not so good as those made from raw cream, but with care
and good flavoring are quite as good as the ordinary Neapolitan C...
|
Caramel
6 large bananas
1/4 pound of sugar
1 half pint can of condensed milk
1/2 cupful of water
Juice of one lemon
Press t...
|
7.
1/4 cupful of brown sugar
1/2 cupful of granulated sugar
1 cupful of water
2 half pint cans of condensed milk
1 teasp...
|
Cocoanut
This will serve six persons.
...
|
Coffee
2 large cocoanuts
1 pint of boiling water
1/2 pint can of sweetened condensed milk
Grate the cocoanuts and pour over them the...
|
Peach
1 pint of strong black coffee
1/2 cupful of sugar
1/2 pint can of condensed milk
1 teaspoonful of vanilla
Add the sugar to...
|
Orange Gelatin Cream
12 ripe or canned peaches
4 peach kernels
1/2 pint of water
2 half pint cans of unsweetened condensed milk
1/2 pound o...
|
Sour Sop
1/2 pint of orange juice
1 package of orange Jello
1/2 pound of sugar
1 pint can of unsweetened condensed milk
1/2 pint...
|
Alaska Bake
1 large sour sop
1/4 pound of sugar
1/2 pint can of unsweetened condensed milk
4 tablespoonfuls of boiling water
Ju...
|
Alexander Bomb
Make a vanilla ice cream, one or two quarts, as the occasion demands. When
the ice cream is frozen, pack it in a brick mold, cover each si...
|
Biscuits Americana
1 pint of cream
1 pint of milk
4 eggs
4 tart apples
1 pint of water
1 glassful of orange blossoms water
...
|
Biscuits GlacÉs
1 quart of cream
1/2 pound of sugar
1/4 pound of Jordan almonds
1 teaspoonful of almond extract
1 teaspoonful of vani...
|
Bomb GlacÉ
1 pint of cream
3/4 pound of sugar
1 pint of water
1 gill of sherry
2 tablespoonfuls of brandy
1 teaspoonful o...
|
Biscuit Tortoni
Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line
the mold with a quart of well-made vanilla ice cream. Fill the ...
|
Cabinet Pudding, Iced
1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry
1 teaspoonful of vanilla
...
|
Iced Cake
1 quart of milk
6 eggs
1/4 pound of powdered sugar
1 tablespoonful of powdered gelatin
1/4 pound of macaroons and lad...
|
Quick Caramel Parfait
Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make
a plain frozen custard, and flavor it with vanilla; pack it and s...
|
Quick CafÉ Parfait
Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours.
At serving time, stir in a pint of cream, whipped to a stiff fr...
|
Quick Strawberry Parfait
Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint
of cream. At serving time, stir the whipped cream into the froze...
|
Quick Chocolate Parfait
This is made precisely the same as other parfaits, with Strawberry Ice
Cream, and whipped cream stirred in at serving time. Serve in parfa...
|
Monte Carlo Pudding
Make one quart of Chocolate Ice Cream, and add one pint of whipped cream,
according to the preceding recipes.
This will serve eight person...
|
Boston Pudding
1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violet...
|
Montrose Pudding
Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti.
When both are frozen, line a melon mold with the Brown Bread Ice C...
|
Nesselrode Pudding
1 quart of cream
1 cupful of granulated sugar
1 tablespoonful of vanilla
1 pint of strawberry water ice
Yolks o...
|
Nesselrode Pudding, Americana
1 pint of Spanish chestnuts
1/2 pound of sugar
1 pint of boiling water
1/2 pint of shelled almonds
1 pound of French ...
|
Orange SoufflÉ
1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tabl...
|
Plombiere
1 quart of cream
1 pint of orange juice
1/2 box of gelatin
3/4 pound of sugar
Yolks of six eggs
Cover the gelatin w...
|
Queen Pudding
1 quart of cream
1/2 pound of Jordan almonds
1/2 pound of sugar
1/2 pound of Sultana raisins
Yolks of six eggs
Blanch...
|
Ice Cream Croquettes
Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold
in a bucket or tub of ice and salt. Line the mold with the Str...
|
Iced Rice Pudding With A Compote Of Oranges
Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.
...
|
For The Compote
1/2 cupful of rice
1 quart of cream
1 pint of milk
2 teaspoonfuls of vanilla extract or 1/2 vanilla bean
1/2 pound of...
|
Sultana Roll
1 dozen nice oranges
1 pound of sugar
1/2 cupful of water
1 teaspoonful of lemon juice
Put the sugar and water over the ...
|
Sultana Pudding
1-1/2 quarts of cream
1/2 pound of granulated sugar
1/2 cupful of Sultanas
4 tablespoonfuls of sherry
2 ounces of shelled...
|
The Merry Widow
1 pint of milk
1 pint of cream
6 ounces of sugar
1 cupful of Sultanas
1 teaspoonful of vanilla
4 tablespoonf...
|
Tutti Frutti Pudding
Dish a pyramid of vanilla ice cream into a stem individual ice cream glass.
Garnish the base of the ice cream with fresh strawberries, dus...
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Tutti Frutti, Italian Fashion
1 pint of milk
1 pint of cream
1/2 pint of mixed candied fruits
4 eggs
1 cupful of sugar
1 teaspoonful of vani...
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Lalla Rookh
1/2 pound of sugar
1 pint of water
1 pint of cream
1/2 pint of chopped mixed candied fruits
1 teaspoonful of vanilla
...
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Peaches Melba
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream.
Make a little well in the centre and fill the space with rum and ...
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Lillian Russell
Dish a helping of vanilla ice cream in the centre of the serving plate,
place in the centre of the ice cream a whole brandied peach, press...
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Arrowroot Cream
Cut into halves small very cold cantaloupes. Remove the seeds; fill the
centres of the half melons with vanilla ice cream, and garnish wit...
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English Apricot Cream
1 quart of milk
6 ounces of sugar
1 level tablespoonful of arrowroot
2 teaspoonfuls of vanilla
Moisten the arrowroot w...
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Frozen Custard
1/2 pint of apricot jam
1 pint of cream
1/2 pint of milk
2 tablespoonfuls of noyau
Juice of one lemon
Mix the jam a...
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Gelatin Ice Cream
1 quart of milk
6 ounces of sugar
2 teaspoonfuls of vanilla
Yolks of four eggs
Put the milk in a double boiler, add ...
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Frozen Plum Pudding
1 quart of milk
1/2 pint of cream
6 ounces of sugar
1 tablespoonful of granulated gelatin
2 teaspoonfuls of vanilla...
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Charlotte GlacÉ
2 pint cans of condensed milk
1/2 cupful of seeded raisins
1/2 pound of sugar
24 almonds that have been blanched and choppe...
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Maple PanachÉe
Make a quart of vanilla ice cream and stir into it a pint of cream whipped
to a stiff froth. Line round stiff paper charlotte boxes with l...
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German Cherry Biscuits
Fill stem ice cream dishes half full with caramel ice cream; on top put a
layer of vanilla ice cream. Smooth it down and dust thickly with...
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Fruit Salad, Iced
Fill paper cases half full of pineapple water ice. Put over a layer of
candied cherries chopped, then a layer of vanilla ice cream; smooth...
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Coupe St. Jacque
Make one quart of lemon or orange water ice and stand it aside for at least
one or two hours to ripen. Make a fruit salad from stemmed str...
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Water Ices And Sherbets Or Sorbets
Make a fruit salad as in preceding recipe. Make a pint of orange or
strawberry ice. At serving time fill parfait or ice cream glasses half...
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Apple Ice
A water ice is a mixture of water, fruit and sugar, frozen without much
stirring; in fact, a water ice can be made in an ordinary tin kett...
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Apricot Ice
1 pound of tart apples
1 cupful of sugar
1 pint of water
Juice of one lemon or lime
Quarter and core the apples, but...
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Cherry Ice
1 quart can of apricots
1/2 cupful of sugar
1 pint of water
Juice of one lemon
Press the apricots through a sieve, add...
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Currant Water Ice
2 full quarts of sour cherries
1 pound of sugar
1 quart of water
Stew the cherries in the water for ten minutes and press t...
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Currant And Raspberry Water Ice
1 pint of currant juice
1 pound of sugar
1 pint of boiling water
Add the sugar to the water, and stir over the fire until i...
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Grape Water Ice
1 pint of currant juice
1 pint of raspberry juice
1 pint of water
3/4 pound of sugar
Add the sugar to the water, stir un...
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Lemon Water Ice
1 pint of grape juice
1 quart of water
1 pound of sugar
Juice of one lemon
Boil the sugar and water together for fiv...
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Ginger Water Ice
4 large lemons
1 quart of water
1-1/4 pounds of sugar
Grate the yellow rind of two lemons into the sugar, add the water, stir
o...
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Mille Fruit Water Ice
6 ounces of preserved ginger
4 lemons
1 quart of water
1 pound of sugar
Put four ounces of the ginger through an ordin...
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Orange Water Ice
1/2 pint of grape juice
6 lemons
1 orange
4 tablespoonfuls of sherry
1/2 pound of preserved cherries or pineapple, or...
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Pomegranate Water Ice
12 large oranges
1 pound of sugar
1 quart of water
Grate the yellow rind from three oranges into the sugar, add the water,
b...
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Pineapple Water Ice
12 good sized pomegranates
1 pint of water
1 pound of sugar
Cut the pomegranates into halves, remove the seeds carefully fro...
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Strawberry Water Ice
2 ripe pineapples or
1 quart can of grated pineapple
1 quart of water
1-1/2 pounds of sugar
Juice of two lemons
Par...
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Raspberry Water Ice
1 quart of strawberries
1 pound of sugar
1 quart of water
Juice of two lemons
Add the sugar and the lemon juice to t...
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Roman Punch
1 quart of red raspberries
1 pound of sugar
1 quart of water
Juice of two lemons
Add the sugar and the lemon juice t...
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Sour Sop Sherbet Or Ice
Make one quart of lemon water ice. When ready to serve, fill it into small
punch glasses, make a little well in the centre and fill the sp...
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Cranberry Sherbet
Squeeze the juice from one large sour sop, strain, and add four
tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water...
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Cucumber Sorbet
1 pint of cranberries
1/2 pound of sugar
1/2 pint of water
Add the water to the cranberries, cover, bring to a boil; press thro...
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Gooseberry Sorbet
2 large cucumbers
2 tart apples
1 pint of water
1 teaspoonful of sugar
1/2 teaspoonful of salt
1 tablespoonful...
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Orange Sherbet
1/2 pint of gooseberry jam
4 tablespoonfuls of sugar
1 pint of water
Juice of one lemon
Mix all the ingredients togeth...
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Mint Sherbet
1 pint of orange juice
2 tablespoonfuls of gelatin
3/4 pound of sugar
1 pint of water
Cover the gelatin with an extra ha...
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Tomato Sorbet Or Sherbet
2 dozen stalks of spearmint
1/2 pound of sugar
1 quart of water
Juice of three lemons
Strip the leaves from the stalks...
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Frozen Fruits
1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
...
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Frozen Apricots
Frozen fruits are mixed and frozen the same as water ices, that is, they
are only stirred occasionally while freezing, but the fruit must ...
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Frozen Bananas
1 quart of apricots
2 tablespoonfuls of gelatin
1 cupful of sugar
1 pint of cream
Drain the apricots from the can, mas...
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Frozen Chocolate
12 large ripe bananas
1 pound of sugar
1/2 pint of water
1 pint of cream
Juice of two lemons
Peel the bananas and ...
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Frozen Pineapple
1 quart of milk
3 ounces of chocolate
2/3 cupful of sugar
1 pint of water
1/2 pint of cream, whipped
1 teaspoonf...
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Frozen Coffee
2 large pineapples
1 quart of water
1 pound of sugar
Juice of one lemon
Peel the pineapples and grate them. Add the ...
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Frozen Raspberries
1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream
Put the coffee...
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Frozen Watermelon
1 quart of raspberries
3/4 pound of sugar
1 pint of water
Juice of one lemon
Add the sugar and the lemon juice to the ...
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Frozen Strawberries
Scrape the centre from a very ripe watermelon, chop quickly and press
through a colander. To each pint of this juice, add a half cupful of...
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FrappÉ
1 quart of very ripe strawberries
1 pound of sugar
1 pint of water
Juice of one lemon
Add the sugar and lemon juice ...
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Parfait
A frappé is nothing more nor less than a water ice partly frozen. For
instance, Café Frappé is a partly frozen coffee. The mixture looks l...
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Mousse
A parfait is a dessert made from frozen whipped cream, sweetened and
flavored. An old fashioned parfait was not frozen in an ice cream fre...
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Burnt Almond Mousse
A mousse is a parfait frozen to the centre. These mixtures are not smooth
like ice cream, but are frozen in crystals and to be exactly cor...
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Coffee Mousse
1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful...
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Egyptian Mousse
1 pint of cream
1/2 cupful of powdered sugar
2 tablespoonfuls of coffee extract
Whip the cream to a stiff froth, sprinkle ove...
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Duchess Mousse
1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1/4 pound of dates
1/2 pint of milk
1 pint of crea...
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Pistachio Mousse
4 eggs
1/2 cupful of sugar
1 pint of cream
1 teaspoonful of vanilla
5 drops of cochineal
Beat the yolks of the eggs...
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Rice Mousse With A Compote Of Mandarins
4 ounces of pistachio nuts
1 tablespoonful of gelatin
1 pint of water
1 pint of cream
1/2 pound of sugar
1 tea...
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Hot Chocolate Sauce
1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1 pint of milk
1 pint of cream
1/4 pound of cand...
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Maple Sauce
1/2 cupful of cream or condensed milk
2 ounces of chocolate
1 cupful of sugar
1 teaspoonful of vanilla
Put all the ingre...
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Claret Sauce
1 cupful of sugar
1 teaspoonful of lemon juice
1 cupful of water
1 teaspoonful of maple flavoring
Put half the sugar i...
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Nut Sauce
Boil one cupful of sugar and a half cupful of water with a saltspoonful of
cream of tartar for five minutes. Take from the fire and add on...
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Montrose Sauce
1 cupful of sugar
1/2 cupful of chopped nuts
1 cupful of water
1 teaspoonful of caramel
2 teaspoonfuls of sherry
Bo...
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Orange Sauce
1/2 tablespoonful of granulated gelatin
1/4 cupful of sugar
1/2 cupful of milk
1 pint of cream
2 tablespoonfuls of bran...
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Walnut Sauce
1/2 pint of orange juice
1/2 pint of water
1/2 cupful of sugar
1 tablespoonful of arrowroot
Whites of three eggs
Add ...
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Refreshments For Affairs
Melt maple sugar with a little water, and add to each cupful of syrup a
half cupful of chopped black walnuts. Maple syrup may also be used...
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Coffee For Large Home Affairs
In arranging this matter, I have made an earnest effort to be of service
to the housewife without or with one maid, as well as to those wh...
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Bouillon
Allow eleven ounces of finely ground coffee to each gallon of water. This
will serve twenty five persons with one coffee cup each, and for...
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Clam Bouillon
2 pounds of chopped lean beef
2 quarts of cold water
1 small onion
12 cloves
2 tablespoonfuls of sugar
2 teas...
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Bellevue Bouillon
50 large clams
2 quarts of water
12 whole peppercorns
1/2 teaspoonful of celery seed
Wash and scrub the clams thoroughly. ...
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Chicken Bouillon
1 quart of plain or chicken bouillon
1 quart of clam bouillon
1/2 pint of cream
Paprika
This is one of the most elegan...
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Oyster Bouillon
1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
...
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Glaze
50 fat oysters
2 quarts of water
12 whole peppercorns
12 whole allspice
1-1/2 teaspoonfuls of salt
Drain and wash the oy...
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Baked Sweetbreads
Glaze is absolutely necessary for fine cooking, either for the browning of
sweetbreads, birds or chickens.
Cover a half box of gelatin wit...
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Lambs' Sweetbreads In Paper Cases
2 pairs of calves' sweetbreads
1 can of French peas
3 tablespoonfuls of butter
2 tablespoonfuls of glaze
1 teaspo...
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Deviled Crabs
8 lambs' sweetbreads
1/2 box of gelatin
1 pint of beef stock or chicken bouillon
1 can of peas
1 head of celery
...
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Lobster Cutlets
12 crabs, or one pint of crab flake
4 hard boiled eggs
2 level tablespoonfuls of butter
2 tablespoonfuls of soft bread ...
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Lobster Newburg
1 pint of lobster meat
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoon...
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Oyster Croquettes
Make this precisely the same as crabs Newburg, using one pint of boiled
lobster meat. Cut the lobster in cubes of about one inch. Purchase...
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Chicken Croquettes
50 fat oysters
4 level tablespoonfuls of flour
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
...
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Sauce Bechamel
1 four pound chicken
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfu...
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Chicken Timbale
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 cupful of chicken stock
1/2 cupful of milk
1/2 tea...
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Cream Mushroom Sauce
The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltsp...
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Poulet En Bellevue
1 can of mushrooms
2 level tablespoonfuls of butter
1/2 pint of milk
2 level tablespoonfuls of flour
1/2 teaspoonful ...
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Galantine Of Chicken
1/2 box of gelatin
1 pint of chicken stock
1 bay leaf
1 onion
The white meat of two chickens
Salt and pepp...
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Chicken Mousse
2 chickens
1/2 pound of boiled ham
1/4 pound of larding pork
1 can of mushrooms
2 teaspoonfuls of salt
1 egg
...
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Pate-de-foie-gras In Aspic
1 pint of cooked chopped chicken
1/2 pint of milk
2 level tablespoonfuls of butter
1 teaspoonful of salt
1 level ta...
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Boned Turkey
1 box of granulated gelatin
1 teaspoonful of beef extract
1 small onion
1 bay leaf
1 blade of mace
1 truffle...
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Boned Quail
Turkey is boned precisely the same as you bone a "galantine" of chicken.
Use for the stuffing:
2 chickens
1 pound of sausage mea...
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Salads
Purchase twenty-four quails. Split them down the back and remove the bones,
keeping your knife close to the bone. Do not break the skin no...
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Mayonnaise
Salads play a most important part in all conventional suppers. Chicken,
lobster, crab, duck, tongue, and lamb salad take the place of othe...
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Sauce Tartar
Put the yolks of three eggs in a clean cold dish, beat slightly and add
slowly, almost drop by drop, a half pint or more of salad oil. Aft...
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Sauce Suedoise
Add to a half pint of mayonnaise dressing a tablespoonful of chopped
gherkin, the same of chopped parsley, four chopped olives and a
table...
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French Dressing
1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish
Whip the cream and drain it, then stir i...
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Cucumber Molds
Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt,
and a piece of ice the size of an egg. Work the ice with the oi...
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Tomato Molds
2 good sized cucumbers
1/2 box of gelatin
1 pint of chicken stock
1 teaspoonful of salt
1 tablespoonful of onion ju...
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Crabs Ravigot
1 can of tomatoes
1 box of gelatin
1 onion
1 saltspoonful of celery seed
1 bay leaf
1 blade of mace
2 t...
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Chicken Salad
Purchase as many crab shells as you have people to serve. To each six allow
a pint of crab flakes. If you buy the crabs fresh, twelve crab...
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Lobster Salad
Cut cold boiled chicken into dice, add an equal quantity of tender celery,
season with salt, pepper and lemon juice, mix with mayonnaise d...
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Crab Salad
Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing
and serve on lettuce leaves.
One three-pound lobster will serv...
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Tongue Salad
Season crab flakes with salt, pepper and lemon juice, mix them with
mayonnaise dressing, and serve on lettuce leaves, garnished with cress...
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Lamb Salad
Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready
peeled perfectly round smooth tomatoes, take out the core and scoop ...
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Tomatoes En Surprise
Cut cold boiled lamb into dice, mix with it half the quantity of freshly
cooked green peas or canned peas. Add a half can of mushrooms, ch...
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Sweetbread Salad
This is one of the nicest of the salads for a simple card party. It takes
the place of both vegetables and meat, and with brown bread and ...
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Roast Beef Salad
2 pairs of sweetbreads
4 ounces of almonds
4 ounces of pecan meats
2 ounces of shelled Brazilian nuts
2 Spanish p...
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East Indian Salad
For impromptu evening affairs any cold left-over meat may be utilized in
a salad. Beef, mutton and tongue are usually served with French d...
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Potato Salad
This is purely a vegetable salad; it is exceedingly nice for a simple
evening affair. Shave sufficient cabbage to make a pint, soak it in ...
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French Potato Salad
Fancy potato salad may be served for an evening affair with an
accompaniment of cold tongue, or it may be garnished with hard-boiled
eggs ...
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Macedoine Salad
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add
two tablespoonfuls of cream and stir over hot water until thick; t...
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Banana Salad
A mixture of vegetables, peas, beans, carrots, turnips, can be purchased,
canned, at any grocery store. Drain, wash them in cold water, di...
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Apple And Nut Salad
For this use the red bananas. Roll them out of the skin rather than strip
the skin from them, and cut them into slices a half inch thick. ...
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Cantaloupe Salad
4 tart apples
1 cupful of pecan meats
24 blanched almonds
2 sweet Spanish peppers
The rule for French dressing
P...
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Sandwiches
This is the newest and most sightly of salads. Arrange crisp lettuce or
Romaine leaves on individual plates. Cut a cold ripe cantaloupe in...
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Nut Bread
Sandwiches may be made from thin white bread, or whole wheat bread, or
Boston brown bread, or nut bread. A nut loaf is easily made at shor...
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Nut Meat Roll
2 cupfuls of flour
1/2 cupful of chopped nuts
2 teaspoonfuls of baking powder
1 cupful of milk
1 egg
2 tablesp...
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Jellied Veal
1 pound of chopped beef
1 quart of roasted peanuts in shells
1 teaspoonful of salt
1 saltspoonful of pepper
3 shr...
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Bagged Veal
3 knuckles of veal
4 onions
1 carrot
3 teaspoonfuls of salt
8 tablespoonfuls of vinegar
6 gherkins
1 te...
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A Spanish Stew For One Hundred Persons
2 pounds of lean ham
4 pounds of veal cutlet
3 shredded wheat biscuits
2 eggs
2 onions
1 teaspoonful of powd...
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Veal Roll
25 pounds of round of beef
6 sweet peppers, or
1 can of Spanish pimentos
12 sweet turnips
1/2 bottle of Worcestershir...
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Man-of-war Salad
4 pounds of lean veal
3 shredded wheat biscuits
1 teaspoonful of salt
1/2 teaspoonful of sage
1/2 pound of lean ham
...
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Cooked Dressing
For twenty-five persons, chop sufficient hard white cabbage to make two
quarts. Cover it with cold water, let it soak for an hour, and the...
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Grandmother's Potato Salad
Put a pint of milk over the fire in a double boiler, add three level
tablespoonfuls of cornstarch moistened in a little cold milk. Cook un...
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Salmon Pudding
Boil ten large potatoes in their jackets. Peel them and, when cool, cut
eight into dice. Peel and mash the remaining two while hot; add to...
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Nut Cake
Remove the bone, skin and oil from two pound cans of salmon. Boil together
two cupfuls of white bread crumbs and one cupful of milk. Take ...
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Scones For Twenty-five Persons
At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some whit...
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Poor Man's Fruit Cake
Sift three quarts of flour with six rounding teaspoonfuls of baking powder
and two of salt. Beat, without separating, three eggs. Rub into...
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Banana Layer
3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of...
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Banana Filling
1/4 cupful of butter
1 cupful of sugar
2/3 cupful of water
2 cupfuls of flour
2 rounding teaspoonfuls of baking powde...
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Ice Cream Cake
Boil together one cupful of sugar and a half cupful of water until they
spin a heavy thread, and pour slowly, beating all the while, into ...
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Fruit Jelly
1-1/2 cupfuls of sugar
2-1/2 cupfuls of flour
1/4 cupful of butter
1 cupful of water
2 rounding teaspoonfuls of baking powd...
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Mock Eggs
Dip a fancy mold into cold water, fill it half full of mixed chopped
candied fruits, or use dates, figs and bananas chopped. Fill the mold...
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Corn Cake
Cover one quart of grated cocoanut with one pint of boiling water. Stir
and mash; strain and press. The milk thus produced may be used for...
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Sponge Corn Cake
2 eggs
1 cupful of thick sour milk
1 level teaspoonful of baking soda
2 cupfuls of corn meal
3/4 cupful of white flour
2 cupfuls of sweet ...
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To Make Cocoanut Milk
Boil together a half pint of water and two tablespoonfuls of butter, add
hastily a half pint of sifted flour, stir over fire until a smoot...
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Chicken Muffin Cases
Beat a quarter of a cup of butter to a cream; add gradually one and a half
cups of sugar. Sift two cups of flour with a teaspoonful of bak...
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Plain White Cake
Put one cupful of cold boiled rice in a little sieve or colander and stand
it over the tea kettle where the steam will pass through it. Ch...
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Green Corn Cakes
6 ears of cold cooked corn
4 eggs
1 level tablespoonful of butter, melted
1 cupful of milk
1 teaspoonful of salt
1 saltspoonful of pepper
...
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Fruits
4 ears of left-over cooked corn
1 egg
2 tablespoonfuls of milk
1 tablespoonful of melted butter
1/2 cupful of flour
1/2 teaspoonful of sal...
|
Fruit Soufflé
Small quantities of fruit that are not sufficiently sightly to put again
on the table may be put aside and made into fruit pot-pie. All so...
|
Fruit Jambolaya
Beat the whites of six eggs until light, but not dry; add three
tablespoonfuls of powdered sugar; mix quickly; line the bottom of the
baki...
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Chicken Corn Pie
6 ears of cold boiled corn
2 eggs
1 cupful of milk
1/2 cupful of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper
Score the corn, pr...
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Cucumbers
Throw a good-sized egg plant into a kettle of boiling water; boil ten
minutes; when cold cut into halves and with a blunt knife scoop out ...
|
Left-over Tomatoes
Raw cucumbers are easily wilted, and are then unfit for serving. Soak them
in pure cold, unsalted water until serving time. Pass French dr...
|
Corn Oysters
A half cup of stewed tomatoes may be used with stock for brown tomato
sauce, or for making a small dish of scalloped tomatoes, helping out...
|
Vegetables
Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may
be chopped, properly seasoned, and used for making fruit, veget...
|
Stuffed Egg Plant
String beans, cauliflower, carrots, beets, peas and even a cold boiled
potato may all be cut into neat pieces, mixed together, and served ...
|
Oat Meal Muffins
1 cupful of boiled hominy
1 cupful of white corn meal
2 cupfuls of milk
2 level tablespoonfuls of butter
2 eggs
1/2 teaspoonful of salt
If...
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Sandwiches
The ordinary muffin recipes, which are always about alike, no matter what
flour is used, may have added to them a cup of well-cooked oat m...
|
Hominy Pone
2 eggs
1 cupful of milk
1 cupful of cold boiled farina
1 cupful of flour
4 level teaspoonfuls of baking powder
1/2 teaspoonful of salt
Sep...
|
Farina Gems
2 cupfuls of milk
1/2 cupful of sugar
2 eggs
1 cupful of left-over farina or cream of wheat
1 teaspoonful of vanilla
Put the milk in a dou...
|
Plain Farina Pudding
2 cupfuls of cold left-over farina porridge
1/2 cupful of cranberries
1/2 cupful of sugar
It is wise to pour the porridge into a mold as s...
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Cranberry Farina Pudding
Pour the left-over breakfast porridge into a square mold and stand it
aside. At luncheon or dinner time cut this into thin slices, cover t...
|
Monday Pudding
Throw a pint of boiling water over one cup of cold boiled rice; stir for a
moment; drain, and stand at the oven door. Have ready, picked a...
|
Apple Farina Pudding
Cut bits of whole wheat bread into dice. Use a half cup of any fruit that
may have been left over, prunes, raisins, chopped dates or candi...
|
Compote Of Pineapple
Pare, core and grate three apples. Separate three eggs; add to the yolks
four tablespoonfuls of sugar; beat until light; add a grating of ...
|
Lemon Rice
Put into a double boiler one quart of milk; allow it to cook for thirty
minutes; then add two tablespoonfuls of sugar, a grating of nutmeg...
|
Paradise Pudding
Into one cup of cold boiled rice stir one pint of milk; beat the yolks of
three eggs with a half cup of sugar together until light; add to...
|
Simple Rice Pudding
To make cold boiled rice into croquettes, the rice must be re-heated in a
double boiler with a gill of milk and the yolk of an egg to each...
|
Rice Muffins
Separate two eggs, beat the yolks until light, and add one cup (a half
pint) of milk; add a tablespoonful of melted butter, a half teaspoo...
|
Rice Croquettes
Separate two eggs; add to the yolks one cup of milk and a cup and a half
of white flour; beat thoroughly, add a half teaspoonful of salt, ...
|
Southern Rice Bread
Cold boiled rice left over may be mixed with a small quantity of meat, and
used for stuffing tomatoes or egg plant; or it may be re-heated...
|
Cereals
Chop or cut carefully the vegetables; mix together, add two or three
tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on
...
|
Russian Salad
There comes a time during the week, even in careful housekeeping, when
there is an accumulation of little things, a few olives, a slice or...
|
Cream Horseradish Sauce
Chop fine sufficient celery to make a half pint; season it with a quarter
of a teaspoonful of salt, a teaspoonful of onion juice, a dash o...
|
Pudding Sauces
This is one of the most delightful sauces to serve with left-over meats,
especially beef. Press from the vinegar four tablespoonfuls of
ho...
|
Salads
The simple method of making a pudding sauce is to add to a half cup of
sugar, a tablespoonful of flour; mix thoroughly, and then add hasti...
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Chopped Celery Sauce
Grate three or four large cucumbers; drain them on a sieve; to this
drained pulp add a half teaspoonful of salt, a dash of red pepper, a
t...
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Chopped Tomato Sauce
It is the fashion when one is serving cold meat to pass with it some
condiment like Worcestershire sauce, mushroom, walnut or tomato catsu...
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Grated Cucumber Sauce
Peel a good-sized tomato, cut it into halves and press out the seeds; chop
the flesh of the tomato fine, add a quarter of a teaspoonful of...
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Cold Meat Sauces
Where just a few mushrooms are left over, either fresh or canned, they may
be chopped fine and added to a brown sauce and served with stea...
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Kitchen Bouquet
Plain burned sugar (caramel) may be used to color soups and sauces, thus
saving the trouble of browning the flour or butter. It is also us...
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Mushroom Sauce
Add one chopped onion and a teaspoonful of celery seed to one cup of dry
sugar, and then proceed as for ordinary browning. Strain and bott...
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Browning
Roasted beef gravy, which really should be a sauce, is improved by adding
a little tomato to the stock before adding it to the fat and flo...
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Roasted Beef Gravy
An exceedingly nice sauce for Hamburg steaks. After you have taken the
steaks from the pan, add a tablespoonful of butter and one of flour...
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Brown Sauce
by adding with the last tablespoonful of butter, the yolks of two eggs,
the juice of half a lemon, a teaspoonful of onion juice and a
tabl...
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Brown Tomato Sauce
This is made by rubbing butter and flour together in the above
proportions, then adding a half pint of stock; stir until boiling, add a
te...
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Sauce Hollandaise
For English drawn butter, use a tablespoonful of butter, a tablespoonful
of flour, and a half pint of water. We usually have the water boi...
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Sauce Supréme
For sauce Bechamel, fill the cup half full of stock, then the remaining
half with milk, giving again the half pint of liquid and usual qua...
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English Drawn Butter
This is one of the nicest of all sauces to use with warmed-over chicken,
duck or turkey. Rub together a tablespoonful of butter and one of...
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White Sauce
All meat sauces are made after the same rule, changing the liquids to give
varieties; for instance, one tablespoonful of butter (which mea...
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Tomato Sauce
If you wish to make a white sauce, use one tablespoonful of butter, one
tablespoonful of flour and a half pint of milk. Called also milk o...
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Sauce Bechamel
Tomato sauce will have the same proportions of butter and flour and a half
pint of strained tomatoes.
...
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Sauces
Toast slices of stale bread until a golden brown and crisp to the center.
This is best done in the oven. Put a layer of this toasted bread...
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Cheese Pudding
Put two tablespoonfuls of butter and a sliced onion in a saucepan; cook
until the onion is soft and yellow; add to this two tablespoonfuls...
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Duchess Soup
Grate or chop sufficient common cheese to make a half pint; add to it one
pint of stale bread crumbs, a half teaspoonful of salt, a dash o...
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Cheese Balls
Put one cup of stale bread crumbs with a gill of milk over the fire for
just a moment; take from the fire, add the yolks of three eggs, si...
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Cheese Soufflé
The shells of Edam, or pine-apple cheese, after all the available cheese
has been scooped out, will be used as a baking dish for stewed sp...
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Vegetable Browned Hash
Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a
little melted butter, dust it with salt and pepper, and broil it...
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Cheese
Chop two or three cold boiled potatoes rather fine, add an equal quantity
of chopped carrot, and either string beans or peas, which ever y...
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Broiled Potatoes
Cut cold boiled potatoes into small dice; to each pint allow a
tablespoonful of butter; put the butter in an ordinary sauté pan, melt it,
...
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Sweet Potatoes
Cold boiled potatoes may be cut into slices and cooked in milk in a double
boiler until the whole is thoroughly heated; season with salt a...
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Lyonnaise Potatoes
Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned
with salt, pepper and butter and formed at once into croquettes; ...
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Scalloped Potatoes
To each four good-sized cold potatoes chopped fine allow a pint of cream
sauce, to which you have added four tablespoonfuls of grated chee...
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Potatoes In Milk
Cut cold boiled potatoes into dice; to each pint allow a half pint of
cream sauce. Put a layer of the sauce in the bottom of a baking dish...
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Potatoes Au Gratin
Chop one green pepper rather fine. Chop sufficient red pepper to make two
tablespoonfuls. Put two tablespoonfuls of butter in a frying pan...
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O'brien Potatoes
Chop two cold boiled potatoes rather fine, season with salt and pepper.
Put a tablespoonful of butter in an ordinary sauté pan; when hot, ...
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Potato Roses For Garnishing
The above mixture may have the whites of the eggs beaten and stirred in,
and baked in the oven; serve in the same dish in which it was bak...
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Potato Custards
Cold boiled potatoes may have added sufficient milk to make a soft paste;
stir it over the fire until smooth; put it into your pastry bag,...
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Hashed Brown Potatoes
Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk,
over the fire until they are warm and light; take from the fire a...
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Potato Puff
Cold mashed potatoes may be made into croquettes by adding to each pint
four tablespoonfuls of heated milk, the yolks of two eggs, a table...
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Stuffed Potatoes
Cold baked potatoes will be converted at once into stuffed potatoes, and
put aside for rewarming. Two cold boiled potatoes will make a com...
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Potato Croquettes
Baked potatoes that are left over must be made into stuffed potatoes
before they are heavy and cold. At the close of the meal at which the...
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Potatoes
In making sauce Hollandaise or mayonnaise one always has quite a quantity
of the left-over whites. These may be made into various sponges,...
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Apple Snow
This will use the yolks of two eggs and any little sour cream that may be
left over. Shred the cabbage and soak it in cold water, changing...
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Gold Cake
Put five hard-boiled eggs through a vegetable press, or chopper. Put one
tablespoonful of butter and two of flour into a saucepan, add a h...
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German Slaw
One frequently has four or five yolks left after having used the whites
for some light dish, as mock charlotte. Beat a half cupful of butt...
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Egg Croquettes
Separate the whites and yolks of five hard-boiled eggs, press through an
ordinary fruit press, or chop very fine. Make a half pint of crea...
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Beauregard Eggs
The yolks of eggs are quite easily disposed of, as sauces frequently call
for the yolk of one or two eggs; then they may be used for mayon...
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Whites Of Eggs
The soft boiled eggs that are left from breakfast will be at once hard
boiled, put into the refrigerator, and when four have accumulated, ...
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Eggs
Cover a quart of bits of bread that have been broken apart, with one pint
of milk; soak for fifteen minutes, then with a spoon beat until ...
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Bread Muffins
Rub sufficient stale bread to make one quart of crumbs; add four
tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit tha...
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Bread Croquettes
Beat two eggs, without separating, until light, add four tablespoonfuls of
sugar and a pint of milk, mix and add a grating of nutmeg; turn...
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Bread And Butter Custard
The better way is to cut just sufficient bread for each meal so that there
will be really no left-overs. If, however, a few slices are acc...
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Bread
Bits of cold broiled or roasted game may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar. To each half pint of t...
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Game
Portions of cold duck may be cut into convenient pieces, sprinkled with
wine, about four tablespoonfuls to the pint, and allowed to stand ...
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Duck Bordelaise
Chop cold cooked chicken or turkey very fine; to each pint allow a half
can of mushrooms chopped fine. Put one tablespoonful of butter and...
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Chicken Cutlets
This may be made from either chicken or turkey cut into dice; add an equal
quantity of canned mushrooms; for instance, to one pint of cold...
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Chicken Supréme
Pieces of cold-roasted chicken, turkey or duck may be used for making
terrapin or à la Newburg. Cut the meat into pieces of fairly good si...
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Mock Terrapin Or à La Newburg
Chop fine sufficient cold-roasted duck, chicken, or turkey to make one
pint. Cut a good-sized onion into very thin slices. Pare, core, and...
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Indian Hash
Wash a half cup of rice; throw it into boiling water, boil for twenty
minutes, drain, add a half cup of milk, a tablespoonful of butter, a...
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Casserole
This is one of the tastiest of all the warmed-over chicken dishes. Chop
the chicken fine, and to each pint allow one tablespoonful of butt...
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Creamed Hash On Toast
The remains of cold chicken or turkey may be used in precisely the same
manner, or made into croquettes, using the same rule as for beef
c...
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Chicken Cooked
Chop fine the dark meat left over from timbales, add a half can of finely
chopped mushrooms, a teaspoonful of salt, a half teaspoonful of ...
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English Chicken Balls
Carefully remove the bones from the legs of an uncooked chicken. To a half
cup of bread crumbs add twelve chopped almonds, two tablespoonf...
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Deviled Chicken Legs
Chop fine the uncooked white meat of a chicken; this should weigh a half
pound. Then rub it with the back of a wooden spoon against the si...
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Chicken Uncooked
Follow the preceding recipe, using a quart of strained tomatoes in place
of a quart of water.
...
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Timbale
In purchasing a chicken for timbale, select a large one, but not an old
fowl. After the chicken has been drawn, remove the white meat, whi...
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Lamb Stew With Tomatoes
1 quart of bits of cold left-over lamb or mutton
1 pint of green peas
1 quart of water
3 stalks of mint
1 teaspoonful of onion juice
1 tea...
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French Lamb Stew
Any pieces of cold-roasted or boiled mutton may be cut into dice and used
for an ordinary mutton salad. At serving time arrange this neatl...
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Mutton Salad
Cut into bits any pieces of cold cooked mutton; put them into a saucepan,
cover with water, add a grated onion, a bay leaf and two or thre...
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Mutton With Anchovy
Put two tablespoonfuls of butter and one sliced onion into a pan; cook
slowly until the onion is perfectly tender; add one clove of garlic...
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Pilau
Chop sufficient cold boiled mutton to make one pint; mash fine three
anchovies. Put two tablespoonfuls of butter into a saucepan, add one
...
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Curry Of Mutton
Chop sufficient cold boiled mutton to make a pint; add to it a half pint
of bread crumbs and sufficient white of egg to bind the whole tog...
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Klopps
Chop sufficient cold cooked mutton to make a pint. Put a half cup of
stock, two tablespoonfuls of bread crumbs and a tablespoonful of butt...
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Boudins
Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls
of butter and one onion sliced into a saucepan; stir until the o...
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Bobotee
While mutton belongs to the red meats, when carefully cooked it may be
used in many ways in which you would use chicken or veal. Capers an...
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Mutton Cooked
Put any pieces of tough uncooked mutton twice through the meat chopper;
season the meat with salt, pepper and onion juice. Form into littl...
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Curry Balls
Chop sufficient cold cooked beef to make one pint; season it with a
teaspoonful of salt, a tablespoonful of chopped parsley and a dash of
...
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Panada Of Beef
Cut any cold left-over steak into thin slices, and cut these slices into
bits one inch long. Put one quart of flour in a bowl, and add to ...
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Steak Pudding
Cut any left-over cold beef into thin slices. Cut into slices three cold
boiled potatoes. Peel two tomatoes, cut them into halves, squeeze...
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Rechauffee Of Beef
Chop enough cold cooked corned beef to make a pint; chop the same quantity
of cold boiled potatoes; mix the two together. Put them into a ...
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Salt Beef Hash No. 2
Cold cooked corned beef is best made into hash. Chop sufficient to make
one pint. Chop the same quantity of cold boiled potatoes; mix the ...
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Salt Beef Hash No. 1
Cut cold-roasted or boiled beef into thin slices. Put into your saucepan
two tablespoonfuls of butter, two tablespoonfuls of catsup and tw...
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Barbecue Of Cold Beef
Take the meat from between the bones of a rib roast, or any little bits
that would not be serviceable in other dishes, chop them fine, and...
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Minced Beef On Toast
Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, and a quarter of a teaspoonful of pepper. Beat two egg...
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Beef Fritters
Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put
these into a saucepan, cover with a pint of stock, and cook slo...
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Gobbits
Take any pieces of cold cooked meat, chop them fine, season carefully with
salt, pepper, chopped parsley or celery. To each pint allow two...
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Potato Dumplings
Cut cold cooked steak into cubes of a half inch. To each pint of these
allow a half pint of milk, six tablespoonfuls of flour, two eggs, a...
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Beef Steak Pudding
Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, a teaspoonful of onion juice, a dash of cayenne, a qua...
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Beef Croquettes
Chop sufficient cold cooked meat to make one pint, season it with a
teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a ha...
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Bresleau
Cut pieces of cold boiled or roasted beef into cubes of one inch; to each
quart of this allow two tablespoonfuls of butter, two of flour a...
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Ragout
Chop fine any left-over tough bits of lean beef. Cook together for a
moment a gill of strained tomatoes and one cup of bread crumbs; add t...
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Beef Timbale
Cut any left-over pieces of uncooked tough meat into cubes of one inch.
Put a couple of tablespoonfuls of suet into a saucepan; when rende...
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Brown Stew
Put twice through the meat chopper one pound of tough meat, season with a
teaspoonful of salt, a dash of pepper, and, if you like, a littl...
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Cannelon
The genuine Hamburg steaks are rich in onion and very rich in fatty
matter, too much so to be wholesome; so we will modify them, that they...
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Hamburg Steaks
Chop uncooked tough meat very fine; put it twice through a grinder. To
each pound, allow a tablespoonful of grated onion, a tablespoonful ...
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Kibbee
As meat is the most costly and extravagant of all articles of food, it
behooves the housewife to save all left-overs and work them over in...
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Meat
One pint of cold boiled fish, mixed with a half pint of white sauce. Turn
this into a baking dish and brown. Or when the two are carefully...
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Fish à La Crême
Any cold boiled fish that is left over may be made into croquettes. To
each cupful of the cold fish allow one level tablespoonful of butte...
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Fish Croquettes
After sardines have once been opened it is best to remove them from the
can and make them into some dish for the next meal. They may be br...
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Baked Sardines
Cold boiled fish makes excellent canapés. To each half pint of fish allow
six squares of toasted bread. If you have any cold boiled potato...
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Old Virginia Batter Cakes
1 cupful of corn meal
1/2 cupful of flour
1 cupful of thick sour milk
2 eggs
1 level tablespoonful of butter, melted
1/2 teaspoonful of sa...
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Plain Corn Dodgers
2 eggs
1 cupful of sour milk
1 cupful of water
2 cupfuls of white corn meal
1 cupful of flour
1/2 teaspoonful of salt
1 level teaspoonful ...
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Puff Paste
The eggs should not be beaten till after all the other ingredients
are ready, as they will fail very soon. If the whites and yolks
are to ...
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Common Paste For Pies
Half a pound and two ounces of sifted flour.
Half a pound of the best fresh butter--washed.
A little cold water.
_This will make puf...
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Mince Pies
A pound and a half of sifted flour.
Three quarters of a pound of butter--washed.
_This will make one large pie or two small ones_.
Sif...
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Plum Pudding
One pound and a half of boiled beef's heart, or fresh
tongue--chopped when cold.
Two pounds of beef suet, chopped fine.
Four po...
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Lemon Pudding
One pound of raisins, stoned and cut in half.
One pound of currants, picked, washed and dried.
One pound of beef suet chopped fine.
...
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Orange Pudding
One small lemon, with a smooth thin rind.
Three eggs.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fresh ...
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Cocoa-nut Pudding
One large orange, of a deep colour, and smooth thin rind.
One lime.
A quarter of a pound of powdered white sugar.
A quarter of a p...
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Almond Pudding
A quarter of a pound of cocoa-nut, grated.
A quarter of a pound of powdered white sugar.
Three ounces and a half of fresh butter.
...
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A Cheesecake
Half a pound of sweet almonds, which will be reduced to a quarter
of a pound, when shelled and blanched.
An ounce of blanched bitt...
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Sweet Potato Pudding
Four eggs.
A gill of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered sugar.
Two ounces of grated bread.
...
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Pumpkin Pudding
A quarter of a pound of boiled sweet potato.
Three eggs.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fre...
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Gooseberry Pudding
Half a pound of stewed pumpkin.
Three eggs.
A quarter of a pound of fresh butter, or a pint of cream.
A quarter of a pound of powd...
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Baked Apple Pudding
A pint of stewed gooseberries, with all their juice.
A quarter of a pound of powdered sugar.
Two ounces of fresh butter.
Two ounce...
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Fruit Pies
A pint of stewed apples.
Half a pint of cream, or two ounces of butter.
A quarter of a pound of powdered sugar.
A nutmeg grated.
...
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Oyster Pie
Fruit pies for family use, are generally made with common paste,
allowing three quarters of a pound of butter to a pound and a half
of flo...
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Beef-steak Pie
A hundred large fresh oysters, or more if small.
The yolks of six eggs boiled hard.
A large slice of stale-bread, grated.
A tea-sp...
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Indian Pudding
Butter a deep dish, and spread a sheet of paste all over the
bottom, sides, and edge.
Cut away from your beef-steak all the bone, fat, gri...
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Batter Pudding
A pound of beef-suet, chopped very fine.
A pint of molasses.
A pint of rich milk.
Four eggs.
A large tea-spoonful of powdered nu...
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Bread Pudding
Six eggs.
Eight table-spoonfuls of sifted flour.
One quart of milk.
A salt-spoonful of salt.
Stir the flour, gradually, into the m...
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Rice Pudding
A quarter of a pound of grated stale bread.
A quart of milk, boiled with two or three sticks of cinnamon,
slightly broken.
Eight...
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Boston Pudding
A quarter of a pound of rice.
A quarter of a pound of butter.
A quarter of a pound of sugar.
A pint and a half of milk, or cream a...
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Fritters
Make a good common paste with a pound and a half of flour, and
three quarters of a pound of butter. [Footnote: Or three quarters
of a poun...
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Fine Custards
Seven eggs.
Half a pint of milk.
A salt-spoonful of salt.
Sufficient flour to make a thick batter.
Beat the eggs well and stir the...
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Plain Custards
A quart of milk or cream.
The yoke only, of sixteen eggs.
Six ounces of powdered white sugar.
A large handful of peach-leaves or h...
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Rice Custards
A quart of rich milk.
Eight eggs.
A quarter of a pound of powdered sugar.
A handful of peach-leaves, or half an ounce of peach-ker...
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Cold Custards
Half a pound of rice.
Half a pound of raisins or currants.
Eight yolks of eggs or six whole eggs.
Six ounces of powdered sugar.
...
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Curds And Whey
A quart of new milk, and a half a pint of cream, mixed.
A quarter of a pound of powdered white sugar.
A large glass of white wine, i...
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A Trifle
Take a small piece of rennet about two inches square. Wash it very
clean in cold water, to get all the salt off, and wipe it dry. Put
it i...
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Whipt Cream
A quart of cream.
A quarter of a pound of loaf sugar, powdered.
Half a pint of white wine and Half a gill of brandy mixed.
Eight m...
|
Floating Island
A quart of cream.
The whites of four eggs.
Half a pint of white wine.
A quarter of a pound of powdered loaf-sugar.
Tea drops of ...
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Ice Cream
Six whites of eggs.
Six large table-spoonfuls of jelly.
A pint of cream.
Put the jelly and white of egg into a pan, and beat it toge...
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Another Kind Of Ice-cream
A quart of rich cream.
Half a pound of powdered loaf sugar.
The juice of two large lemons, or a pint of strawberries or
raspberr...
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Calf's-feet Jelly
A pint and a half of rich cream.
A quart and a half-pint of morning's milk.
One pound of loaf sugar.
Two eggs.
One table-spoonfu...
|
Blancmange
Eight calf's feet.
Three quarts of water.
A pint of white wine.
Three lemons.
The whites of six eggs.
Half an ounce of cinnamo...
|
Part The Second
Four calf's-feet
A pint and a half of thick cream.
Half a pound of loaf-sugar, broken up.
A glass of wine.
Half a glass of rose-...
|
Queen Cake
In making cakes it is particularly necessary that the eggs should
be well beaten. They are not sufficiently light till the surface
looks s...
|
Pound Cake
One pound of powdered white sugar.
One pound of fresh butter--washed.
Fourteen ounces of sifted flour.
Ten eggs.
One wine-glass ...
|
Black Cake, Or Plum Cake
One pound of flour, sifted.
One pound of white sugar, powdered and sifted.
One pound of fresh butter.
Ten eggs.
Half a glass of ...
|
Sponge Cake
One pound of flour sifted.
One pound of fresh butter.
One pound of powdered white sugar.
Twelve eggs.
Two pounds of the best rai...
|
Almond Cake
Twelve eggs.
Ten ounces of sifted flour, dried near the fire.
A pound of loaf sugar, powdered and sifted.
Twelve drops of essence ...
|
French Almond Cake
Two ounces of blanched bitter almonds, pounded very fine.
Seven ounces of flour, sifted and dried.
Ten eggs.
One pound of loaf sug...
|
Maccaroons
Six ounces of shelled sweet almonds.
Three ounces of shelled bitter almonds, or peach-kernels.
Three ounces of sifted flour, dried n...
|
Apees
Half a pound of shelled sweet almonds.
A quarter of a pound of shelled bitter almonds.
The whites of three eggs.
Twenty-four large...
|
Jumbles
A pound of flour, sifted.
Half a pound of butter.
Half a glass of wine, and a table-spoon of rose-water mixed.
Half a pound of pow...
|
Kisses
Three eggs.
Half a pound of flour, sifted.
Half a pound of butter.
Half a pound of powdered loaf-sugar.
A table-spoonful of rose...
|
Spanish Buns
One pound of the best loaf sugar, powdered and sifted.
The whites of four eggs.
Twelve drops of essence of lemon.
A tea-cup of cur...
|
Rusk
Four eggs.
Three quarters of a pound of flour, sifted.
Half a pound of powdered white sugar.
Two wine-glasses and a half of rich m...
|
Indian Pound Cake
A quarter of a pound of powdered sugar.
A quarter of a pound of fresh butter.
One pound of flour sifted.
One egg.
Three wine-gla...
|
Cup Cake
Eight eggs.
One pint of powdered sugar.
One pint of Indian meal, sifted, and half a pint of wheat-flour.
Half a pound of butter.
...
|
Loaf Cake
Five eggs.
Two large tea-cups full of molasses.
The same of brown sugar rolled fine.
The same of fresh butter.
One cup of rich m...
|
Sugar Biscuits
Two pounds of sifted flour, setting aside half a pound to
sprinkle in at the last.
One pound of fresh butter.
One pound of powde...
|
Milk Biscuits
Three pounds of flour, sifted.
One pound of butter.
A pound and a half of powdered sugar.
Half a pint of milk.
Two table-spoonfu...
|
Butter Biscuits
Two pounds of flour, sifted.
Half a pound of butter.
Two eggs.
Six wine-glasses of milk.
Two wine-glasses of the best brewer's y...
|
Gingerbread Nuts
Half a pound of butter.
Two pounds of flour, sifted
Half a pint of milk, or cold water.
A salt-spoonful of salt.
Cut up the butter...
|
Common Gingerbread
Two pounds of flour, sifted.
One pound of fresh butter.
One quart of sugar-house molasses.
Two ounces of ginger, or more, if it is...
|
Lafayette Gingerbread
A pint of molasses.
One pound of fresh butter.
Two pounds and a half of flour, sifted.
A pint of milk,
A small tea-spoonful of p...
|
A Dover Cake
Five eggs.
Half a pound of brown sugar.
Half a pound of fresh butter.
A pint of sugar-house molasses
A pound and a half of flour...
|
Crullers
Half a pint of milk.
A half tea-spoonful of pearl-ash, dissolved in a little vinegar.
One pound of sifted flour.
One pound of powd...
|
Dough-nuts
Half a pound of butter.
Three quarters of a pound of powdered white sugar.
Six eggs, or seven if they are small.
Two pounds of flo...
|
Waffles
Three pounds of sifted flour.
A pound of powdered sugar.
Three quarters of a pound of butter.
Four eggs.
Half a large tea-cup fu...
|
Soft Muffins
Six eggs.
A pint of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered white sugar.
A pound and a half of fl...
|
Indian Batter Cakes
Five eggs.
A quart of milk.
Two ounces of butter.
A tea-spoonful of salt.
Two large table-spoonfuls of brewer's yeast or four ma...
|
Flannel Cakes Or Crumpets
A quart of sifted indian meal.
A handful of wheat flour sifted. }mixed.
Three eggs, well beaten. /
Two table-spoonfuls of...
|
Rolls
Two pounds of flour, sifted.
Four eggs.
Three table-spoonfuls of the best brewer's yeast, or four and a
half of home-made yeast....
|
Part The Third
Three pints of flour, sifted.
Two tea-spoonfuls of salt.
Four table-spoonfuls of the best brewer's yeast, or six of
home-made ye...
|
Apple Jelly
In preparing sugar for sweetmeats, let it be entirely dissolved,
before you put it on the fire. If you dissolve it in water, allow
about h...
|
Red Currant Jelly
Take the best pippin, or bell-flower apples. No others will make
good jelly. Pare, core, and quarter them. Lay them in a preserving
kettle...
|
Black Currant Jelly
Wash your currants, drain them, and pick them from the stalks.
Mash them with the back of a spoon. Put them in a jelly-bag, and
squeeze it...
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Gooseberry Jelly
Pick the currants from the stalks, wash and drain them. Mash them
soft with a spoon, put them in a bag, and squeeze out the juice.
To each...
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Grape Jelly
Cut the gooseberries in half, (they must be green) and put them in
a jar closely covered. Set the jar in an oven, or pot filled with
boili...
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Peach Jelly
Pick the grapes from the stems, wash and drain them. Mash them
with a spoon. Put them in the preserving kettle, and cover them
closely wit...
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Preserved Quinces
Wipe the wool off your peaches, (which should be free-stones and
not too ripe) and cut them in quarters, Crack the stones, and
break the k...
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Preserved Pippins
Pare and core your quinces, carefully taking out the parts that
are knotty and defective. Cut them into quarters, or into round
slices. Pu...
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Preserved Peaches
Pare and core some of the largest and finest pippins. Put them in
your preserving kettle, [Footnote: The use of brass or bell-metal
kettle...
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Preserved Crab Apples
Take the largest and finest free-stone peaches, before they are
too ripe. Pare them, and cut them in halves or in quarters. Crack
the ston...
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Preserved Plums
Wash your fruit. Cover the bottom of your preserving kettle with
grape leaves. Put in the apples. Hang them over the fire, with a
very lit...
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Preserved Strawberries
Cut your plums in half, (they must not be quite ripe,) and take am
the stones. Weigh the plums and allow a pound of loaf-sugar to a
pound ...
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Preserved Cranberries
Weigh the strawberries after you have picked off the stems. To
each pound of fruit allow a pound of loaf-sugar, which must be
powdered. St...
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Preserved Pumpkin
Wash your cranberries, weigh them, and to each pound allow a pound
of loaf-sugar. Dissolve the sugar in a very little water, (about
half a...
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Preserved Pine-apple,
Cut slices from a fine high-coloured pumpkin, and cut the slices
into chips about the thickness of a dollar. The chips should be of
an equ...
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Raspberry Jam
Pare your pine-apples, and cut them in thick slices. Weigh the
slices and to each pound allow a pound of loaf-sugar. Dissolve the
sugar in...
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Appendix
Allow a pound of sugar to a pound of fruit. Mash the raspberries
and put them with the sugar into your preserving kettle. Boll it
slowly f...
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A-la-mode Beef
A-la-mode Beef
Chicken Pudding
A boned Turkey
Collared Pork
Spiced Oysters
Stewed Oysters
Oyster Soup
Fried Oysters
Bake...
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Chicken Pudding
A pound of fresh beef weighing from eighteen to twenty pounds.
A pound of the fat of bacon or corned pork.
The marrow from the bone ...
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A Boned Turkey
Cut up a pair of young chickens, and season them with pepper and
salt and a little mace and nutmeg. Put them into a pot with two
large spo...
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Collared Pork
A large turkey.
Three sixpenny loaves of stale bread.
One pound of fresh butter.
Four eggs.
One bunch of pot-herbs, parsley, thy...
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Spiced Oysters
A leg of fresh pork, not large.
Two table-spoonfuls of powdered sage.
Two table-spoonfuls of sweet marjoram, powdered.
One table-...
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Stewed Oysters
Two hundred large fresh oysters.
Four table-spoonfuls of strong vinegar.
A nutmeg, grated.
Three dozen of cloves, whole.
Eight b...
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Oyster Soup
Open the oysters and strain the liquor. Put to the liquor some
grated stale bread, and a little pepper and nutmeg, adding a glass
of white...
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Fried Oysters
Three pints of large fresh oysters.
Two table-spoonfuls of butter, rolled in flour.
A bunch of sweet herbs.
A saucer full of chopp...
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Baked Or Scolloped Oysters
For frying, choose the largest and finest oysters. Beat some yolks
of eggs and mix with them grated bread, and a small quantity of
beaten ...
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Oyster Patties
Grate a small loaf of stale-bread. Butter a deep dish well, and
cover the sides and bottom with bread crumbs. Put in half the
oysters with...
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Oyster-sauce
Make some rich puff-paste, and bake it in very small tin patty
pans. When cool, turn them out upon a large dish.
Stew some large fresh oys...
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Pickled Oysters
When your oysters are opened, take care of all the liquor, and
give them one boil in it. Then take the oysters out, and put to
the liquor ...
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Chicken Salad
Four hundred large fresh oysters.
A pint of vinegar.
Eight spoonfuls of salt.
A pint of white wine.
Six table-spoonfuls of whole...
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Lobster Salad
Two large cold fowls, either boiled or roasted.
The yolks of nine hard-boiled eggs.
Half a pint of sweet oil.
Half a pint of vineg...
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Stewed Mushrooms
Take two large boiled lobsters. Extract all the meat from the
shell, and cut it up into very small pieces.
For lobster salad, you must hav...
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Peach Cordial
Take a quart of fresh mushrooms. Peel them and cut off the stems.
Season them with pepper and salt. Put them in a sauce-pan or
skillet, wi...
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Cherry Bounce
Take a peck of cling-stone peaches; such as come late in the
season, and are very juicy. Pare them, and cut them from the
stones. Crack ab...
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Raspberry Cordial
Take a peck of morella cherries, and a peck of black hearts. Stone
the morellas and crack the stones. Put all the cherries and the
cracked...
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Blackberry Cordial
To each quart of raspberries allow a pound of loaf-sugar. Mash the
raspberries and strew the sugar over them, having first pounded it
slig...
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Ginger Beer
Take the ripest blackberries. Mash them, put them in a linen bag
and squeeze out the juice. To every quart of juice allow a pound
of beate...
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Jelly Cake
Put into a kettle, two ounces of powdered ginger,(or more if it is
not very strong,) half an ounce of cream of tartar, two large
lemons cu...
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Rice Cakes For Breakfast
Stir together till very light, half a pound of fresh butter and
half a pound of powdered white sugar. Beat twelve eggs very light,
and sti...
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Ground Rice Puodijvg
Put half a pound of rice in soak over night. Early in the morning
boil it very soft, drain it from the water, mix with it a quarter
of a p...
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Tomata Ketchup
Take five table-spoonfuls of ground rice and boil it in a quart of
new milk, with a grated nutmeg or a tea-spoonful of powdered
cinnamon, ...
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Yeast
Slice the tomatas. Put them in layers into a deep earthen pan, and
sprinkle every layer with salt. Let them stand in this state for
twelve...
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Fish Soup
After you have boiled a cauliflower, it is a great extravagance to throw
away the liquor; it is delicately flavored and forms the basis of...
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Starvation Soup
When you buy fish and have it filleted, ask for the bones and trimmings
to be sent also. Put a quart of milk to heat and add to it a bunch...
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Immediate Soup, Or Ten Minutes Soup
If you have a pork-bone from the fresh meat, let it boil in water for an
hour. Put the pan to cool and take off the fat, and remove the bo...
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Chervil Soup
Into a quart of boiling water throw two tablespoonfuls of either semolina
or tapioca: let it boil for eight minutes with a dust of salt an...
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A Good Pea Soup
Put a bone of veal on to cook in water, with four or five potatoes,
according to the quantity desired. When these are tender, pass them
th...
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Waterzoei
Soak your dried peas over-night. The following day boil some fresh water,
and throw in the peas, adding a few chopped onions and leeks, wi...
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A Good Belgian Soup
This is an essentially Flemish soup. One uses carp, eels, tench, roach,
perches, barbel, for the real waterzoei is always made of differen...
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Belgian PurÉe
is called _crême de sauté_. Itself one of the most wholesome of
vegetables, watercress combines admirably with potatoes in making soup.
Wa...
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Ambassador Soup
Cook two pounds of Brussels sprouts in boiling water. Take them out,
drain them and toss them in butter for five minutes, sprinkle them wi...
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Crecy Soup (belgian Recipe)
A pint and a half of either fresh peas, or of dried peas that have been
soaked for six hours in cold water; a leek, and three onions chopp...
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Flemish Soup
Take ten carrots, two onions, one leek, five potatoes, and cook all
gently in water, with salt and pepper; when they are tender, rub them
...
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Tomato PurÉe
To two pounds of washed and picked Brussels sprouts add ten potatoes, two
onions, two leeks, salt, pepper. Cook all gently and pass throug...
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Onion Soup
Begin by cleaning four potatoes, two leeks, a celery, four carrots, three
pounds of big tomatoes; well wash all these vegetables and cut t...
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Potage Leman
Mince some thick onions, five or six, and let them color over the fire in
butter. Add a dessert-spoonful of flour, sprinkling it in, and t...
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Tomato Soup
Make a good gravy with one and one-half pounds of skirt of beef. With one
half of the gravy make a very good purée of peas--if possible th...
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Soup, Cream Of Asparagus
Boil together six medium potatoes, a celery, two leeks, two carrots, and
a pound of fresh tomatoes, with pepper, salt and a leaf of bay. P...
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Green Pea Soup
Boil some potatoes and pass them through the sieve, add the asparagus-
tops, with a pat of butter for each four tops; thin the soup with e...
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Vegetable Soup
Put half a pound of dry green peas to soak overnight in water, with a
teaspoonful of bicarbonate of soda in it. In the morning take out th...
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Mushroom Cream Soup
Fry four onions till they are brown. Add them to three pints of water,
with four carrots, a slice of white crumb of bread, five potatoes, ...
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The Soldier's Vegetable Soup
On a good white stock foundation, for which you have used milk and a bone
of veal, sprinkle in some ground rice till it thickens, stirring...
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Leek Soup
(Eight to ten persons)
Peel three pounds of vegetables. Put them in a large pot with all the
vegetables that you can find, according to th...
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Celeris Au Lard
Cut up two onions and fry them till they are brown; you need not use
butter, clarified fat will do very well. Clean your leeks, washing th...
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Cabbage With Sausages
Take one pound of celery, cut off the green tops, cut the stems into
pieces two-thirds of an inch long; put into boiling salted water, and...
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A Salad Of Tomatoes
Cut a large cabbage in two, slice and wash, put it into boiling water
with salt, and when partly cooked, add some potatoes cut into smalli...
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Potatoes And Cheese
To make a tomato salad you must not slice the fruit in a dish and then
pour on it a little vinegar and then a little oil; that is not sala...
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Friday's Feast
Every one likes this nourishing dish, and it is a cheap one. Peel some
potatoes and cut them in rounds. In a fireproof dish put a layer of...
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Red Cabbage
Cook a medium cabbage till it is tender, and all the better if you can
cook it in some soup. When tender, mince it and rub it through a si...
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Asparagus À L'anvers
Take half a red cabbage of medium size, chop it very finely and put it in
a pan; add a little water, salt, and pepper, three or four potat...
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Cooked Lettuce
Clean a bunch of asparagus and cook it in salt water for fifteen minutes.
To do this successfully, tie the bunch round with some tape and ...
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Stuffed Cauliflower
Very often you will find that you cannot use all your lettuces, that they
have begun to bolt and are no good for salad. This is the moment...
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Gourmands' Mushrooms
Pick over a fine cauliflower, and plunge it for a moment in boiling
water. Look over it well again and remove any grit or insects. Put it
...
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Pommes ChÂteau
There was a man in Ghent who loved mushrooms, but he could only eat them
done in this fashion. If you said, "Monsieur, will you have them ...
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Chipped Potatoes
Take twenty potatoes, turn them with a knife into olive shape, boil them
in salted water for five minutes; drain them and put them on a ba...
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Chicory À La Ferdinand
Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.
Heat the grease pretty hot, dry ...
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Apples And Sausages
Boil and chop in medium-sized pieces the chicory, mince up a few chives
according to your taste and heat both the vegetables in some cream...
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Stuffed Chicory
This dish comes from the French border of Belgium; it tastes better than
you would think. Take a pound of beef sausages, and preferably us...
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Tomatoes Stuffed With Beans
Make a mince of any cold white meat, such as veal, pork or chicken, and
add to it some minced ham; sprinkle it with a thick white sauce. I...
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Cabbage And Potatoes
Halve and empty the tomatoes, and put a few drops of vinegar in each.
Cook your beans, whether French beans or haricots or flageolets, and...
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Spinach À La BraconniÈre
Boil the cabbages in salted water till tender. Chop them up. Brown an
onion in butter, and add the cabbage, salt, pepper, and a little wat...
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A Dish Of Haricot Beans
Cook two pounds of well-washed spinach; drain it, and pass it through a
sieve; or, failing a sieve, chop it very finely with butter, peppe...
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Potatoes In The Belgian Manner
Put the haricots to soak for six hours in cold water. Boil them in water
with one carrot, one onion, salt, two cloves, a good pinch of dri...
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Tomatoes And Shrimps
Take some slices of streaky bacon, about five inches long, and heat them
in a pan. When the bacon is half-cooked, take it out of the pan a...
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Flemish Endive
Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle
them over with picked shrimps. Then pour over all a good mayonnaise...
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Cauliflower And Shrimps
Choose twelve endives that are short and neat; cut off the outside leaves
and pare the bottom; wash them in plenty of water, and cook them...
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Belgian Carrots
Take a cauliflower and cut off the green part, and wash it several times
in salted water. Boil it gently till cooked, taking care that it ...
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Stuffed Tomatoes
Clean well the carrots, cut them in dice, and wash them well. Put them on
the fire with enough water to cover them, a bit of butter, an on...
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Red Cabbage
Take ten good tomatoes and cut off the tops, which are to serve as lids.
Remove the insides, and fill with the following mixture: minced v...
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Vegetable Salad
Mince the cabbage and put it in a pan with plenty of refined fat
(clarified fat) and two or three large potatoes, pepper and salt. Add
suf...
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Chicory
The special point of this dish is that peas, beans, carrots in dice, are
all cooked separately and when they are cold they are placed in a...
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Cauliflower À La Reine Elizabeth
This excellent vegetable can be dressed either in a bechamel sauce, or
with butter and lemon-juice. It is gently stewed, first of all, and...
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Mushrooms À La Spinette
Simmer the cauliflowers till tender. Prepare a mince of veal and pork,
and season it well with a little spice. Butter a mold and fill it w...
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Dressed Cauliflower
Make some puff pastry cases, wash and chop the mushrooms and toss them in
butter to which you have added a slice of lemon. Make a bechamel...
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Brussels Sprouts
Simmer a cauliflower till it is tender. Pour out the liquor, and add to
it a bit of butter, the size of a nut, rolled in flour, a pinch of...
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Ragout Of Mutton
(The best way to cook them)
Having cleaned and trimmed your sprouts, let them simmer in salted water,
to which you have also added a littl...
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Stewed Shoulder Of Mutton
Fry the mutton very well. Then place in another pan sufficient water to
cover your mutton, adding pepper, salt, a little nutmeg, a celery,...
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Shoulder Of Mutton
Put in a pan a large lump of butter or clarified fat, and place the
shoulder in it. Add two big onions sliced, and a very large carrot als...
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Mutton Collops
Put a handful of dried white haricots to soak over-night and simmer them
the following day for two hours with some salt. Rub your shoulder...
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Shoulder Of Mutton Dressed Like Kid
Take some slices of roast or boiled leg of mutton, egg them, and roll in
a mixture of breadcrumbs, salt, pepper, and a little flower. Fry ...
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Roast Rump Of Beef, Bordelaise Sauce
My readers have probably tasted a shoulder of kid dressed as mutton. Let
them therefore try the converse of the dish, and, if they really ...
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Roasted Fillet Of Beef
Take three pounds of the rump of beef, put it into a pretty deep pan upon
one onion, one sliced carrot, some thyme, and a bay-leaf, three ...
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Beef À La Bourguignonne
About three pounds of fillet of beef roasted in a good hot oven for forty
minutes; let it be rather underdone. Take three turnips, four go...
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Ox-tongue À La Bourgeoise
Braise three pounds of beef upon twenty little onions, ten mushrooms, and
two glasses of red wine, salt, pepper, thyme and bay-leaf; cook ...
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Beef À La Mode
Braise a tongue with two glasses of Madeira, one carrot, one onion,
thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, fou...
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Boeuf À La Flamande
Take the raw beef, either rump-steak or fillet, and brown it in the pan
in some butter. Then add a little boiling water. Add then six or e...
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Caretaker's Beef
For this national dish that part of the animal called the "spiering" is
used, which is cut from near the neck. What is called fresh silver...
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Blankenberg Beef
The real name of this dish is _Miroton de la Concierge_, and it is
currently held that only _concierges_ can do it to perfection. Put a
ha...
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Veal With Tomatoes
This is a winter dish; it is most sustaining, and once made, it can be
kept hot for hours without spoiling. Make a purée of lentils or pea...
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Fricandeau Of Veal
Grill some slices of fat veal; cook some sliced tomatoes with butter,
pepper and salt, on a flat dish in a pretty quick oven. Garnish the ...
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Veal Cutlets With Madeira Sauce
A fillet of veal, larded with fat bacon, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gra...
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Grenadins Of Veal
are garnished with potatoes and mushrooms, and the sauce is made of demi-
glaze and madeira, worked up with butter, pepper, salt and chopp...
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Calf's Liver À La Bourgeoise
Cut your veal into fairly thick cutlets, lard them with fat bacon, and
braise them in the oven, with salt, pepper and butter. Dish up, and...
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Veal With Mushrooms, Or The Calf In Paradise
Take a calf's liver, lard it with fat bacon, braise it with the
_bourgeoise_ garnish--carrots and turnips. After it is cooked and
dished, ...
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Blanquette Of Veal
Take some slices of loin of veal, fry them in butter, with pepper and
salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat ...
|
Veal Cake, Excellent For Supper
Take your veal, which need not be from the fillet or the best cuts. Cut
it into pieces about an inch long and add a little water when putt...
|
Breast Of Veal
Take some chopped veal and with it an equal quantity of chopped beef, and
one-quarter the quantity of breadcrumbs from a fresh loaf. Bind ...
|
Ox Tongue
(A good and inexpensive dish)
Cook the breast of veal in stock or in a little meat extract and water,
with sliced carrots and onions, thym...
|
Veal À La Milanaise
Cook the ox tongue in stock or in meat extract and water. Make the
hunters' sauce, as for a hare, but sprinkle into it some chopped
sultan...
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Stuffed Veal Liver, Or Liver À La Panier D'or
Egg and breadcrumb some thick slices of veal; fry and garnish with boiled
macaroni cut in small pieces, with ham, mushrooms, truffles, all...
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Veal À La CrÊme
The _Panier d'Or_ is a hotel in Bruges, much frequented before the
war by the English.
Take the yolk of a hard-boiled egg, a bit of bread ...
|
Dutch Sauce For Fish
Take a piece of veal suitable for roasting, and put it in vinegar for
twenty-four hours.
Roast it with butter, pepper and salt, with a few...
|
Bearnaise Sauce
Take a tablespoonful of flour and three of water; make it boil and add
the yolks of three eggs; melt one-half pound of butter and beat it ...
|
Muslin Sauce
(Very good with stewed meat)
Put some onions to cook in tarragon vinegar and water; when they are half
done, add more water and throw in a...
|
Sauce Bordelaise
Melt a piece of butter the size of an egg, sprinkle and stir in some
flour, adding water if it becomes too thick. Keep stirring over the f...
|
Poor Man's Sauce
Two shallots, ten tarragon leaves all chopped, are put into a very small
saucepan. Add a large glass of claret, a dessert-spoonful of butt...
|
The Good Wife's Sauce
Even a piece of meat of poor quality is much liked if it has the
following sauce poured over it when served. Put a little milk, say a
cupf...
|
Cream Sauce
This sauce is indispensable to any one who wishes to use up slices of
cold mutton. Trim your slices, take away skin and fat and pour on th...
|
Sauce MaÎtre D'hÔtel
Roll a lump of butter in flour, put it in a pan on the fire, and as it
melts add pepper and salt. Stir it, and as it thickens add a little...
|
Sauce Au Diable
Every one likes this sauce for either meat or fish. In a double saucepan
melt a lump of butter, flavor it with salt, pepper, some minced p...
|
Fricassee Of Pigeons
(For cold meats)
Take a shallot or two, according to quantity of sauce needed, slice very
finely, shred a little parsley, put both into th...
|
Hunter's Hare
Put your pieces of pigeon into a stew-pan in butter, and let it cook with
the pigeons. Then add one carrot, two onions, two sprigs of pars...
|
Flemish Rabbit
Cut the hare in pieces and cook it in the oven in butter, pepper and
salt, turning it now and then so that it does not get dry. Then prepa...
|
Roast Kid With Venison Sauce
Cut the rabbit into neat pieces. Put them into a deep frying-pan and toss
them in butter, so that each piece is well browned without burni...
|
Baked Rabbit
This dish is very excellent with mutton instead of kid; the meat tastes
like venison if this recipe is followed:
Put the meat, say a shoul...
|
Chicken À La Max
Fry the pieces of rabbit, adding three onions, two medium potatoes, half
a glass of beer, a little water or stock, pepper and salt. Let it...
|
Rabbit À La Bordelaise
Chop up some cold chicken into small squares, mix with a thick white
sauce, and let it heat. Put it on a hot dish and cover with fried oni...
|
Laeken Rabbit
Cut a rabbit into joints, cover with vinegar, chop finely two small
onions, thyme, pepper, and salt, and a little grated nutmeg; let all s...
|
Rabbit
Take a medium-sized rabbit, and have it prepared and cut into joints. Put
the pieces to soak for forty-eight hours in vinegar, enough to c...
|
Hare
Put the back and the hind legs of one or two rabbits in an oven, covering
the same first with a layer of butter (half inch thick) and then...
|
Rum Omelette
To be put in a pan in the oven: sauce, butter, and a quarter of a pint of
cream, pepper, salt and some flour to thicken the sauce. Before ...
|
The Children's Birthday Dish
This simple dish is much liked by gentlemen. Break five eggs in a basin,
sweeten them with castor sugar, pour in a sherry glassful of rum....
|
A Frangipani
Boil up a quart of milk, sweeten it with nearly half a pound of sugar,
and flavor with vanilla. Let it get cold. Beat up six eggs, both yo...
|
Apricot SoufflÉ
Put your saucepan on the table and break in it two eggs. Mix these with
two dessertspoonfuls of flour. Add a pint of milk, and put it on t...
|
Stewed Prunes
This is good enough even for an English "dinner-party." Beat the whites
of six eggs stiffly. Take four dessert-spoonfuls of apricot jam, o...
|
Chocolate Cream
Prunes are very good done this way. Take a pound of prunes, soak them
twenty-four hours in water. Put them on the fire in a cupful of wate...
|
Semolina SoufflÉ
Take the whites of six eggs and beat them stiff, doing first one and then
another, adding to them three soup-spoonfuls of powdered sugar a...
|
Snowy Mountains
Boil up two pints of milk and fifteen lumps of sugar with a bit of
vanilla. Add three soup-spoonfuls of semolina, and let it boil for
fift...
|
Richelieu Rice
Butter six circular rusks, and put on them a layer of jam. Beat the
whites of three eggs and place them on the rusks in the shape of a
pyr...
|
Excellent Paste For Pastry
Put three soup-spoonfuls of Carolina rice to swell in a little water,
with a pat of butter. When the rice has absorbed all the water, add ...
|
Chocolate Cream
Equal quantities of butter and flour, well mixed in a little beer; add
also a pinch of salt. Make this paste the day before you require it...
|
Belgian Gingerbread
(No. 2)
Melt four penny tablets of chocolate in hot milk until it is liquid and
without lumps. Boil up a pint of milk with a stick of vani...
|
Apple Fritters
1/2 pound cornflour
1/4 pound butter
1/4 pound white sugar
1 or 2 eggs
1/2 ounce ginger powder.
Work all the ingredients together on a mar...
|
Four Quarters
Put half pound of flour in a deep dish and work it with beer, beating it
well till there are no lumps left. Make it into a paste that is n...
|
Saffron Rice
Weigh four very fresh eggs and put them in an earthenware dish. Add
successively, sieved flour, fine sugar, and fresh butter, each one of
...
|
Semolina Fritters
Wash the rice in cold water, heat it in a little water and add a dust of
salt. Flavor some milk (enough to cover the rice) with vanilla, a...
|
Speculoos
Quarter pound semolina, one and a half pints of milk, three eggs. Put on
the milk, and, as soon as it is boiling, drop the semolina in, in...
|
Gaufres From Brussels
(A Brussels recipe)
Pound down half pound flour, four ounces brown sugar, three and a half
ounces butter, a pinch of nutmeg, and the same ...
|
Rice À La Conde
Mix in an earthern bowl half a pint of flour, five yolks of eggs, a
coffee-spoonful of castor sugar, half pint of milk (fresh), adding a
p...
|
Pains Perdus
Simmer the rice in milk till it is tender, sweeten it, and add, for a
medium-sized mold, the yolks of two eggs. Let it thicken a little, a...
|
Fruit Fritters
(Lost bread)
Make a mixture of milk and raw eggs, enough to soak up in six rusks.
Flavor it with a little mace or cinnamon. Put some butte...
|
Mocha Cake
Peel some apples, take out the core and cut them in slices, powder them
on each side with sugar. You can use also pears, melons, or banana...
|
Vanilla Cream
Take half a pound of fresh butter, four ounces of powdered sugar, and
work them well together. When they are well mixed, add the yolks of ...
|
Rum Cream
Sweeten well half a pint of milk and flavor it with vanilla. Put it to
boil. Mix in a dish the yolks of four eggs with a little cornflour....
|
Pineapple À L'anvers
Take sponge biscuits and arrange them on a dish, joining each to the
other with jam. (You can make a square or a circle or a sort of hollo...
|
Pouding Aux Pommes
Take some slices of pineapple, and cut off the brown spots at the edges.
Steep them for three hours in a plateful of weak kirsch, or maras...
|
SoufflÉ Au Chocolat
Take a pound of apples and peel them. Cook them, and rub them, when soft,
through a sieve to make them into a purée. Sweeten it well, and ...
|
A New Dish Of Apples
Melt two tablets of chocolate (Menier) in a dessert-spoonful of water
over heat, stirring till the chocolate is well wetted and very thick...
|
Golden Rice
Take a pint of apple purée and add to it three well-beaten eggs, a taste
of cinnamon if liked, quarter of a pound of melted butter and the...
|
Banana CompÔte
Put a quart of milk to boil, and, when boiling, add half a pound of good
rice. When the rice is nearly cooked, add a pennyworth of saffron...
|
Riz Conde
Divide the bananas in regular pieces; arrange them in slices on your
compôte dish, one slice leaning against the other in a circle. Sprink...
|
Chocolate Cream
For one and one-half pints of milk half a breakfast-cupful of rice. Let
it boil with sugar and vanilla; strain the whole. Add one-half pin...
|
Kidney SoufflÉ
10 leaves of gelatine, well melted and sifted.
1 pint cream, _well beaten_.
3-1/2 sticks of chocolate melted with a little milk.
Mix all t...
|
Baked Souffle
Mince finely a veal kidney and add one-half pound of minced veal. Make a
brown sauce of flour and butter, and add the meat to it. Let it c...
|
Peasants' Eggs
Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of
cornflour or feculina flour. The original recipe gives also one pack...
|
Two Recipes For Tomatoes And Eggs
For six people put on the fire two handfuls of sorrel, reduce it to a
puree, and add two dessertspoonfuls of cream, a lump of butter the s...
|
Tomatoes And Eggs
Take some good tomatoes, but not too ripe. Cut them down from top to
bottom, take out the pulp, and in each half tomato put half a hard-bo...
|
Mushroom Omelette
Hard-boil some eggs and, while they are cooking, fry a large square slice
of bread in butter to make a large crouton. Peel the eggs when t...
|
Asparagus Omelette
Toss the sliced mushrooms in butter, adding, if you wish, a little
mushroom ketchup. Break the eggs in a pan and beat them lightly togethe...
|
Stuffed Eggs
This is made quite differently. Cook the asparagus-tops in salt and water
and drain them. Roll them in a little bechamel sauce. Break your...
|
Poached Eggs, Tomato Sauce
Hard-boil your eggs, allowing half an egg for each person. Take out the
yolk. While they are boiling and afterwards cooling in water, make...
|
Eggs And Mushrooms
Make some rounds of toast and butter them; place on each a slice of
tongue or of ham. Keep these hot, and poach as many eggs as you requir...
|
Belgian Eggs
Pick over half a pound of mushrooms, cut them in small pieces like dice,
and put them to stew in the oven with plenty of butter, pepper, a...
|
Eggs À La Ribeaucourt
Make some scrambled eggs, and place them on a very hot dish, and pour
round them a thick tomato sauce. Decorate the dish quickly with thic...
|
To Use Up Remains Of Meat
Butter some little paper cases, and let them dry in the oven. Put into
each one a pat of butter and let it melt lightly. Break an egg into...
|
Veal With Onions
Cut in slices the remains of any cold meat, such as pork, beef, veal,
ham, or mutton. Melt in a pan a bit of salt butter the size of a wal...
|
Veal Cake
Take a lump of butter the size of an egg, and let it color in a saucepan.
Slice some onions and fry them in another pan. When fried, add t...
|
To Use Up Cold Meat
Mince very finely three pounds of raw veal and one-fourth pound of pork.
It is better to do this at home than to have it done at the butch...
|
Flemish Carbonade
Take a fresh celery, wash it well, and remove the green leaves. Let it
boil till half-cooked in salted water. Drain it on a sieve, and the...
|
A Use For Cold Mutton
Put two onions to color in butter or in hot fat. Then add to them the
beef, which you have cut into pieces the size of a small cake. Let i...
|
Flemish Carbonades
Cut the mutton into neat pieces, take away all fat and skin. Fry in
butter and add all sorts of vegetables in dice, with thyme, bay-leaves...
|
Fish
Take four pounds of beef--there is a cut near the neck that is suitable
for this recipe. Cut the meat in small pieces (square) and fry the...
|
Remains Of Fish
When there remains any cold fish, take away all skin and bones, mixing
the flesh with salt, butter, pepper, and one or two raw eggs as you...
|
Good Rissoles
Make a good white sauce, add pepper, salt, and a little nutmeg and juice
of a lemon. Add then your remains of fish and a few pickled shrim...
|
Croquettes Of Boiled Meat
Mince any cold meat, adding to a pound of it one-half pound of fresh lean
pork, a chopped shallot and parsley, salt, pepper, a little nutm...
|
Carbonades Done With Beer
I think that boiled meat when cold is often neglected as being tasteless,
but, prepared as I will show you, it will deserve your approval....
|
Walloon EntrÉe
Cut the meat into slices that are thin rather than thick. Mince two big
onions and fry them till brown; then fry the slices till they are ...
|
Scraps Of Meat
Make some toasted bread, either cut in rounds or in squares, and butter
them. Cut some slices of salt beef, or, better still, ham, and put...
|
Fricadelle
Your scraps of meat must be cut small or roughly minced; add to them a
little sausage-meat, about a quarter as much, and a slice of white ...
|
Chicory And Ham With Cheese Sauce
For one pound of minced pork take one and one-half pounds of minced veal;
cut three slices of white bread the thickness of nearly an inch,...
|
Croquettes Of Veal
Cook the chicories gently in butter till they are done. Then take each
one, and roll it in a slice of ham, and put them in a fireproof dis...
|
EntrÉe (croque-monsieur)
Make first of all a very thick white sauce of flour, milk, and butter,
not forgetting also salt and pepper; when it is very thick add grat...
|
Hot-pot
Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
or, failing that, with a wine-glass. Butter all the rounds and sp...
|
Hoche Pot
Before putting in your meat, cook in the water a celery, four leeks, two
onions, two turnips, two carrots; then add the meat, with pepper ...
|
BouchÉes À La Reine
One pound of fresh pork, one pound rump (flank) of beef, one pound rump
of veal, two onions, one celery, four leeks, two or three carrots,...
|
Hoche Pot Of Ghent
Get some little cases from the pastry-cook of puff paste, which are to be
filled with sweetbread cut in dice. It is a good plan to heat th...
|
Carbonade Of Flanders
Clean two big carrots and cut them into small pieces, the same for two
turnips, four leeks, two celeries, and a good green cabbage, only u...
|
Headless Sparrows
Cut your beef into small neat pieces. Mince some onions finely, and for
five or six people you would add two bay-leaves, two cloves, peppe...
|
Mutton Stew
Take two pounds of beef, which must be lean and cut in thin slices. Cut
your slices of beef in pieces of five inches by three. Put in the ...
|
Hoche Pot Gantois
Take two pounds of mutton, the breast or one of the inferior parts will
do as well as a prime piece. Put in an earthenware pan a lump of b...
|
Chinese Corks
(For eight or nine persons)
Take one pound beef, one pound salt pork, and one pound mutton; cut into
pieces about three inches by two, le...
|
Limpens Cheese
Make a thick white sauce, and when it has grown a little cold, add the
yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slic...
|
Cheese SoufflÉ
Take a roll and, cutting it in slices, remove the crusts so that a round
of crumbs remain. Butter each slice, and cover it well with grate...
|
Cheese Croquettes
Take two good soup-spoonfuls of flour, and mix it with half a teacupful
of milk; melt a lump of butter, the size of a filbert, and add tha...
|
Cheese Fondants
Make a thick bechamel sauce, and be sure that you cook it for ten
minutes, constantly stirring. Add, till well flavored, some Gruyère and
...
|
Cheese SoufflÉ
For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mi...
|
Potatoes And Cheese
Grate half a pound of Gruyère cheese. Mix in a cup of milk a dessert-
spoonful of flour; beat four whole eggs, and add first the cheese, a...
|
York Ham, Sweetbreads, Madeira Sauce
Wash some raw potatoes, peel them, cut them into very thin round slices.
Take a dish which will stand the oven, and be nice enough to go o...
|
Ham With Madeira Sauce
Heat the ham in a double saucepan (bain marie). Boil the sweetbreads,
blanch them and let them fry in some butter.
Take flour and butter a...
|
A Difficult Dish Of Eggs
Cook some macaroni or spaghetti, with salt and pepper. Make a brown
sauce, using plenty of butter, for this dish requires a great deal of
...
|
Country Eggs
And yet this is only fried eggs after all! Put some oil on to heat; if
you have not oil use butter, but oil is the best. When the bluish s...
|
French Eggs
Make a white sauce thickly mixed with onions, such as you would eat in
England with a leg of mutton, but do not forget a little seasoning ...
|
Oeufs Celestes
Put a lump of butter the size of an egg in a fireproof dish, mixing in
when it is melted some breadcrumbs, a chopped leek, the inside of t...
|
Petites Caisses À La Furnes
(Hommage à Sir Edward Grey)
Gently boil a quantity of the very best green peas in good gravy; as the
gravy becomes reduced, add, instead, ...
|
Flemish Carrots
Take a small Ostend rabbit, steep it in water as usual, and boil it
gently in some white stock, with a good many peppercorns. When it is c...
|
Aubergine Or Egg Plant
Take some young carrots, wash and brush them as tenderly as you would an
infant, then simmer them till tender in with pepper and salt. Whe...
|
Egg Plants As SoufflÉ
This purple fruit is, like the tomato, always cooked as a vegetable. It
is like the brinjal of the East. It is hardly necessary to give sp...
|
Potato Croquettes
Wash the fruit, cut them lengthways, remove the inside. Fill each half
with a mixture made of beaten egg, grated cheese, and some fine
bre...
|
PurÉe Of Chestnuts
Cook your potatoes, rub them through the sieve, add pepper and salt, two
or three eggs, lightly beaten, mixing both yolks and whites, and
...
|
Hors D'oeuvres
Make a little slit in each chestnut, boil them till tender, then put them
in another pan with cold water in it and replace them on the fir...
|
Potato Dice
The attractive "savory" of English dinner tables finds its counterpart
apparently in egg and fish dishes served cold at the beginning of a...
|
Anchovies
Boil your potatoes and let them be of the firm, soapy kind, not the
floury kind. When cooked, and cold, cut them into dice, and toss them ...
|
Anchovy Sandwiches
Fillets of these, put in a lattice work across mashed potato look very
nice. Be sure you use good anchovies preserved in salt, and well wa...
|
Anchovy Rounds
Cut some bread and butter, very thin, and in fingers. Chop some water-
cress, lay it on a finger, sprinkle a little Tarragon vinegar and w...
|
Anchovy Biscuits
Make some toast, cut it in rounds, butter it when cold. Curl an anchovy
round a stewed olive, and put it on the toast. Make a little borde...
|
Anchovy Patties
Made as you would make cheese biscuits, but using anchovy sauce instead
to flavor them. If you make the pastry thin you can put some lettu...
|
Mock Anchovies
Make some paste and roll it out thinly. Take a coffee cup and turning it
upside down stamp out some rounds. Turn the cup the right way aga...
|
Cucumber À La Laeken
When sprats are cheap, buy a good quantity, what in England you would
call a peck. Do not either wipe or wash them. Take four ounces of
sa...
|
Herring And Mayonnaise
Take a cucumber and cut it in pieces two inches long, then peel away the
dark green skin for one inch, leaving the other inch as it was. S...
|
Sweet Drinks And Cordials Orgeat
Take some salt herring, a half for each person, and soak them for a day
in water. Skin them, cut them open lengthwise, take out the backbo...
|
Hawthorn Cordial
Blanch first of all half a pound of sweet almonds and three ounces of
bitter, turn them into cold water for a few minutes; then you must p...
|
Dutch Noyeau
When the hawthorn is in full bloom, pick a basketful of the blooms. Take
them home, and put the white petals into a large glass bottle, ta...
|
Lavender Water
Peel finely the rinds of five large lemons, or of six small ones, then
throw on it a pound of loaf sugar that you have freshly pounded, tw...
|
Hot Burgundy
Take a large bottle, and put in it twelve ounces of the best spirits of
wine, one essence of ambergris, twopennyworth of musk, and three d...
|
CrÊme De Poisson À La Roi Albert
Take half a pint of good Burgundy wine, put it to boil with two cloves,
and a dust of mixed spice, sweeten to taste with some powdered sug...
|
Fish And Custard
Take a fresh raw whiting, fillet it, and pass the flesh through a wire
sieve.
For a small dish take four ounces of the fish, mix them ligh...
|
Hake And Potatoes
Boil up the trimmings of your fish with milk, pepper and salt. Strain it
and add the yolks of eggs till you get a good custard. Pour the c...
|
Very Nice Skate
Hake, which is not one of the most delicate fish, can be made excellent
if stewed in the following sauce: A quart of milk to which you hav...
|
To Keep Sprats
Take skate, or indeed any fish that rolls up easily, make into fillets,
dry them well, and sprinkle on each fillet, pepper, salt, a dust o...
|
To Keep Mackerel For A Week
A large quantity of these may be bought cheaply and kept for some weeks
by this method. Put on to warm equal quantities of vinegar and wat...
|
A Brown Dish Of Fish
It sometimes happens that you can get a great quantity of this fish, very
fresh, cheaply, and wish to use it later on.
Pickle it thus: Boi...
|
Baked Haddocks
Take your fish, which should be herring or mackerel, relieve it of the
bones, skin and fins, which you must put to boil for three quarters...
|
Filleted Soles Au Fromage
Take all the trimmings of two good sized haddocks, cover them with milk
and water, and put them to simmer. Add chopped parsley, a chopped
...
|
Filleted Fish, With White Sauce And Tomatoes
Boil the filleted soles in water. Make a sauce with butter. One spoonful
of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil ...
|
The Miller's Cod
Brown two onions in butter, and add a spray of parsley, half a pound of
tomatoes and a claret glassful of white wine. Let this simmer for ...
|
Dutch Herrings
(Cabillaud meunier)
Cut your cod in slices, and roll them in flour. Put them to fry in a good
piece of butter, adding chopped parsley, pep...
|
Remains Of Cod
(A cold dish)
Take some Dutch, or some salted herrings, and remove the skin, backbones,
etc. Lay the fish in milk for at least twenty-four...
|
Ii
Take your fish, and remove all bones and skin. Put some butter to brown
in a saucepan, and when it is colored, add the cod, sprinkling in ...
|
Iii
The above recipe can be followed for making fish rissoles, but, after
having mixed it well, let it grow cold. Then form into balls, roll t...
|
Potage Parmentier
Cook the well-washed, white stalks of two or three leeks, sliced
lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to
...
|
M Luck
The second half of this little book is composed chiefly of recipes for
dishes that can be made in haste, and by the inexperienced cook. Bu...
|
Carrot Soup
(Herring and Mayonnaise)
Take some salt herrings, one for each person, and soak them for a day in
water. Skin them, cut them open lengthwa...
|
Sorrel Soup
Wash and scrape a pound of carrots, slice them, treat two medium sized
potatoes in the same manner, add a bay leaf, a sprig of thyme and a...
|
Ostend Soup
Take a quart of bouillon or of meat extract and water. Fry in butter a
carrot, a turnip, an onion, a small cabbage, all washed and chopped...
|
Another Sorrel Soup
There are many varieties of this soup to be met with in the different
hotels, but it is a white soup, made of fish pieces and trimmings,
s...
|
Hasty Soup
Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then
add as much water as you require. Throw in three medium potatoes,...
|
Artichokes A La Vedette
Into a quart of boiling water throw lightly four tablespoonfuls of
semolina, so that the grains are separated. Let it boil for a quarter o...
|
Surprise Potatoes
Boil some globe artichokes in salted water till they are tender. Take out
the center leaves, leaving an even fringe of leaves on the outsi...
|
Vegetable Salads
Quarter of an hour will suffice to prepare and cook this savory surprise,
once the potatoes are baked. Take three large potatoes of symmet...
|
Tomatoes A La Sir Edward Grey Hommage
Sometimes one has a few leeks, a half cauliflower, a handful each of peas
and beans. Instead of currying these vegetables (which removes a...
|
Stuffed Carrots
Take some fine firm tomatoes, not very ripe. Turn them with the stalk
side up and cut a slice off the top with a sharp knife. Take out the...
|
To Cook Asparagus
Take some good sized carrots, and after washing them well and cutting off
the green tuft, cut each one across about two and a half inches ...
|
Tomatoes In Haste
One should not let the tips of this vegetable touch the water. Take your
bundle, dip the stalks in warm water to remove any dust, and the ...
|
Kidneys And Lettuce
Butter a pie-dish, preferably a fireproof china dish. Open a tin of
tomatoes and remove as much skin as you can if they are the unpeeled
k...
|
Tomato Rice
Put on some water to boil. Take your lettuce, and choose the round kind,
and wash it well. Take out neatly with your fingers the center le...
|
Rice With Eggs
Put on your rice to boil. Make a tomato sauce by stewing them gently, and
then rubbing them through a sieve; this makes a purée, which you...
|
Broad Beans In Sauce
Boil some rice till it will press closely together. Fill some teacups
with it, pressing the rice well down; then leave a hole in the middl...
|
Omelette Of Peas
Take your shelled beans, very young and tender. Throw them into boiling
water for a minute, then pour the water away. Heat for a pound of ...
|
Brussels Artichokes
Beat up three eggs, to which add one tablespoonful of grated cheese,
pepper, and salt, and mix thoroughly. Butter an omelette pan, and pou...
|
[_f R _]
Wash well some globe artichokes, and boil them in salted water. Meanwhile
make a good mushroom filling, highly seasoned, of cooked mushroo...
|
Brussels Carrots
is merely endive, washed and torn apart with red peppers added here and
there as well as the ordinary salad dressing.
_Belgian asparagus_ ...
|
Carrots And Eggs
Cut young carrots in small pieces, blanch them in salted water; melt some
butter in a stew pan, add enough water and meat extract to make
...
|
Cucumbers And Tomatoes
Make the same preparation as above, for the sauce, with the same
seasonings, but add a dust of nutmeg. Then add half a pint of white stock...
|
Red Haricots
Take two earthenware pots and put some tomatoes to stew in one, in water,
pepper, and salt. Peel a cucumber, open it, remove the seeds and...
|
Potatoes A La Brabanconne
Soak some white haricot-beans over night, or stew them till tender in
some weak stock. Make a tomato sauce in a saucepan, and flavor it ra...
|
Flemish Peas
Boil some potatoes, rub them through a sieve, add pepper, salt, and a
tablespoonful of cream to a pound of potatoes, rub through a tammy a...
|
Chou-croute
Cook some young peas and some carrots (scraped and shaped into cones) in
separate pans. Then put them together in an earthenware close cov...
|
Spinach Fritters
Take as many white September cabbages as you wish, trim them, cut in
halves, remove the stalks, wash them very thoroughly and shred them
p...
|
Harlequin Cabbages
Take any cold boiled spinach--though people generally eat all that there
is--and mix it thickly with the yolk of egg and a little rice flo...
|
Little Towers Of Salad
Shred some red cabbage, to half a pound of it add two medium sized
apples, minced finely without core or skin, a bit of fat bacon, season
...
|
Puffs For Friday
Put a couple of eggs on to boil hard, while you make a thick mayonnaise
sauce. Cut some beetroot, some cucumber, some cold potato, some to...
|
Haddock A La Cardinal
Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as
much cream as you can give. Roll out this batter so thinly that y...
|
Skate Stew
Take some fillets of haddock, or cod or hake, and poach them gently in
milk and water. Meanwhile, prepare a good white sauce, and in anoth...
|
To Dress Coarse Fish
Put the fins, skin, trimmings of skate into water enough to cook them,
with pepper and salt and simmer for half an hour. Strain it through...
|
[_f R _]
Any fish is good if dressed in this way. Make a brown sauce, well
flouring it with salt, pepper, and dried herbs. Mince and fry a shallot
...
|
Flemish Sauce
This is fillets of herring, laid in a bowl with slices of apple,
beetroot, cold potatoes, and cold cooked sprouts, covered with the
ordina...
|
Beef Squares
This popular sauce is composed of melted butter thickened with yolk of
egg and flavored with mustard; it is used greatly for fish.
...
|
Imitation Cutlets
If you have a small piece of very good beef, such as rump steak or fillet
of beef, it is more economical to cut it into squares, and grill...
|
Kidneys With Madeira
A dish that I have done for those who like curry flavoring is the
following. Take any cold cooked vegetables, and cutting them in small
pi...
|
Pigs' Trotters In Blanquette
Use either sheep or pigs' kidneys. Cut them longways, so as to be able to
take out the threads from the inside of them. Put some butter on...
|
Loin Of Mutton In The Pot
Any part of pork or veal is good done in this way. Take your pieces of
meat and fry them in butter till they are a good golden brown color...
|
Ox Tongue With Spinach And White Sauce
Put in an earthenware pot three shallots, finely minced; take a bit of
garlic, cut it close and rub it round the side of the pot; put in a...
|
Veal Fritters
Boil the tongue in salted water till the outer skin will peel off. Take
this off, then put the tongue back in the liquor to simmer while y...
|
Stewed Beef
If you have only a little piece of veal or other cold meat, you can make
a very presentable dish in the following way: Cut a thin slice of...
|
A Mutton Salad
If you are obliged to make a hot dish in a hurry and have only a piece of
inferior meat, there is no better way of using it than by dressi...
|
Sausage Patties
Cut some slices of cold mutton or lamb, removing every bit of fat and
skin that you can, unless that destroys the firmness of the slice.
P...
|
Sausage And Potatoes
Half a pound of sausage meat of any kind that you like. Make some rounds
of paste, lay the meat on half of each round and fold over. Steam...
|
Ragout Of Cold Meat
Roll some cooked sausage meat in mashed potatoes, making a roll for each
person. Brush the potatoes over with milk and put them to bake ti...
|
A Quickly Made Stew
Take any cold meat that you have, free it from fat and skin and cut it in
rounds like a five-franc piece. If you have some lean bacon or h...
|
Grenadines Of Veal
Put a piece of butter in a stewpan, with an onion cut in pieces, a few
cloves, salt and pepper, a tablespoonful of shredded parsley, and i...
|
Hoche Pot
Take a fireproof dish, and after sprinkling it with breadcrumbs put in it
a layer of roast veal in slices, a layer of mashed potatoes, a l...
|
Pigeon And Cabbage Rolls
Slice an onion and fry it in butter till it is brown; add pieces of pork
and of mutton freed from fat and skin; cover them with water and ...
|
Remains Of Sausage
Take two pigeons, two cabbages, four slices of fried bacon, an ounce of
butter, a large wineglassful of sherry, and some gravy. Truss your...
|
Shoulder Of Lamb A La Beige
If you have a few inches of a big sausage cut it into as thick slices as
you can--fry them and lay them in a circle on a dish with a poach...
|
Fillet Of Beef À La Brabanconne
Braise your shoulder of lamb; that is, put it in a closely covered
stewpan, in a good brown sauce or gravy with the vegetables, to be serv...
|
Stewed Beef
Take a whole fillet of beef, trim it neatly and set it in a braising pan
to cook very slowly in some good brown sauce to which you have ad...
|
Beef And Apricots
An inferior part of beef may be made to taste excellent if it is braised;
that is, simmered with the cover on slowly, in company with onio...
|
For An Invalid
Stew your beef, say three pounds of steak, in some gravy, adding to a
pint of liquor a level teaspoonful of white sugar. Throw in a handfu...
|
Invalids' Eggs
This must be begun at least three hours before it will be required. Take
two ounces of pearl barley, wash it well, and put it in cold wate...
|
A Sweet For The Children
Cut out some rounds of bread a good deal larger than a poached egg would
be. While these are frying, make a puree of Brussels sprouts. Boi...
|
Quince Custard
If you have some little breads over, cut each one in four, soak the
pieces in milk sweetened and flavored with vanilla, for three hours. W...
|
Yellow Plums And Rice
When you have quince preserves by you this is a quickly prepared dish.
Make a good custard with a pint of rich milk, four eggs and a littl...
|
Brabant Pancake
Put half a pound of rice in hot milk till it has absorbed all it can and
is tender. Beat lightly the yolks of three eggs, beating in a lum...
|
Delicious Sauce For Puddings
Butter first of all your pancakes, and you should have proper pancake
saucers fit to go to table. Heat half a pint of sweetened milk and m...
|
Fruit Jellies
To a large wineglassful (say a glass for champagne wine) of new Madeira
add the yolks only of two eggs. Put in a very clean enamel saucepa...
|
Strawberry Fancy
Jellies that are very well flavored can be made with fresh fruit,
raspberries, strawberries, apricots, or even rhubarb, using the
proporti...
|
Pink Rice
Take a slice or two of plain sponge cake and cut out rounds two inches
across. Then whip up in a basin the whites only of four eggs, color...
|
Military Prunes
This sweet is liked by children who are tired of rice pudding. Boil your
rice and when tender mix in with it the juice of a boiled beetroo...
|
Madeline Cherries
Take some of the best French preserved prunes, and remove the stones.
Soak them in orange curaçoa for as long a time as you have at your
d...
|
Strawberry Tartlets
Take some Madeleine cakes and scoop them out to form baskets. Fill these
with stoned cherries both white and black that you have soaked in...
|
Madeira Eggs Or Oeufs À La Grand'mÈre
It often happens that you have among the strawberries a quantity that are
not quite good enough to be sent to table as dessert, and yet no...
|
Butterflies
Break the yolk of an egg in a basin and be sure that it is very fresh;
beat it up, adding a little powdered sugar, and then, drop by drop,...
|
Cherry And Strawberry Compote
You will get at the confectioner's small round cakes that are smooth on
the top; they are plain, and are about two and one-half inches acr...
|
Chocolate Custard
Take half a pint of rich cream and mix with it a small glassful of
Madeira wine or of good brandy. Pick over some fine cherries and
strawb...
|
Gooseberry Cream Without Cream
To make a nice sweet in a few minutes can be easily managed if you follow
this recipe. Make a custard of rich milk and yolks of eggs, swee...
|
Chocolate Puddings
Take your gooseberries and wash them well, cut off the stalk and the
black tip of each. Stew them with sugar till they are tender, just
co...
|
Light Bread
From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive
Committee, and Lady Manager.
_It gives me great pleasure to send you a...
|
Franklin Gems
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board and Lady Manager.
Take one teacup of _boiling water_; stir in cor...
|
Baking Powder Biscuit
From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
Mix one-half pint of milk and one-half pint water, into which stir
Franklin flour unti...
|
French Rolls
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
and Lady Manager.
To one quart of flour add two teaspoons of baking p...
|
Risen Muffins
From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager
One and one-half lbs. of flour; four oz. of butter; one-half teacup of
sw...
|
Breakfast Rolls
One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
...
|
Pocket-book Rolls
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
Take one-half cake of best yeast and dissolve in half a cup of tepid
wa...
|
Potato Rolls
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-...
|
Graham Gems
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
One and one-half teacup of mashed white potatoes; one-half teacup of
me...
|
Corn Cake
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teas...
|
Bachelors' Corn Pone
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of b...
|
Corn Bread
From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk o...
|
Corn Meal Muffins
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spo...
|
Baked Corn Bread
From MRS. PARTHENIA P. RUE, of California, Lady Manager.
One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonful...
|
Steamed Brown Bread
From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.
One teacup cream; one-quarter teaspoon soda; one cup flour; butter
size of ...
|
Raised Brown Bread
From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.
Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-t...
|
Boston Brown Bread
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast;...
|
Strawberry Short Cake
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board, and Lady Manager.
One pint of bread sponge; one cup of warm wate...
|
Strawberry Short Cake
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President,
Board of Lady Managers.
Mix a dough nearly as you would for cream-t...
|
Orange Short Cake
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bow...
|
Sally Lunn
From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsom...
|
Ham Toast
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
One pint of milk; three eggs, well beaten; salt; one large spoon of
...
|
Brewis
From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.
_Your enterprise commends itself to every woman who has the best
interests of her...
|
Sandwich Dressing
From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.
Take half a loaf of Boston brown bread; break in small pieces; put in
an oatmeal kett...
|
Amber Soup
From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Mix two tablespoons mustard with enough hot water to make smooth;
three ta...
|
Mock-turtle Soup
A large soup bone (two pounds); a chicken; a small slice of ham; a
soup bunch (or an onion, two sprigs of parsley, half a small carrot,
ha...
|
Julienne Soup
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.
This soup should be prepared the day befo...
|
Noodle Soup
From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of
Lady Managers.
The day before needed, put two pounds of beef cut fr...
|
Corn Soup
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
To make a good stock for noodle soup, take a small shank of beef, one
...
|
Celery Soup
From MRS. M.D. THATCHER, of Colorado, Lady Manager.
One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in...
|
Oyster Soup
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Put a veal bone to boil in one quart of water. After skimming it well,
...
|
Bisque Of Crab Or Crawfish
From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State
Board, and Lady Manager.
Take one hundred oysters and simmer in the...
|
Potato Puree
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
Boil one dozen crabs; pick them in flaky pieces as much ...
|
Asparagus Soup
From MRS. JAMES R. DEANE, of California, Lady Manager.
Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tabl...
|
Tomato Soup
From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper ...
|
Tomato Soup
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; c...
|
Gumbo Soup
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Take one-half dozen fresh tomatoes or a pint of canned, and stew a
half hour in a pin...
|
Chicken Gumbo With Oysters
From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.
Fry three rather thin slices of salted pork; and three large onions i...
|
Okra Soup
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Take a young chicken or a half grown one; cut up; roll it in salt,
pepp...
|
Black Bean Soup
From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.
Two quarts of okra out very fine in three quarts of water, in which
put a la...
|
Bean Soup
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Soak one coffee cup black turtle beans over night in cold water. Add
water enough in the m...
|
Soup Regency
From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.
Take one can of Boston baked beans. Remove all the pork and pour over
the ...
|
Pea Soup
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
The bones and remains of cold fowls, such as turkey and chicken: or
game,...
|
Clam Chowder
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Cover a quart of green peas and a very small onion with hot water;
boil till soft enoug...
|
Clam Chowder
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablesp...
|
Soles Or Smelts Cooked With MaÎtre D'hotel Sauce
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it...
|
Baked Shad
From MRS. JAMES R. DEANE, of California, Lady Manager.
Skin the fish and cut flesh into filets; put the skin and bones into a
saucepan wit...
|
Cubion
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
beaten. Stuff ...
|
Cod Fish Balls
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a se...
|
Salmon Croquettes
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
One pound codfish; one and a half pound potatoes; one quarter pound
butter; t...
|
Maryland Terrapins
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One can of salmon, minced very fine; two large Irish potatoes, boiled
and m...
|
Terrapin White Stew
From MRS. WILLIAM REED, of Maryland, Lady Manager.
After bleeding them an hour, put them into warm water. A young one
will boil tender in ...
|
White Stew Of Terrapin
From MRS. JAMBS R. DEANE, of California, Lady Manager.
Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint she...
|
Terrapin Croquettes
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Cut off the heads and throw into cold water for about an hour to draw
the b...
|
Deviled Lobster
From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
Take the meat of one terrapin. Chop in small pieces, add a pint of
sherry and boil ten ...
|
Lobster Croquettes
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
Two lobsters, each weighing about two and a half lbs.; one pint of
cream; two table...
|
Deviled Crabs
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint chopped lobsters; good half pint rolled crackers; one
tablespoonful...
|
Deviled Crabs
From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.
Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine ...
|
Deviled Crabs
From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.
Boil them, take the meat out of the bodies, and large claws; put it
into stew pan wit...
|
Soft Shell Crabs
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
Have one large crab picked from the shell, and shred fine, and the
shell we...
|
Frog Legs
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Plunge the crabs into boiling water and leave for about ten minutes.
Wash t...
|
PannÉe Oysters
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
Frog legs must be first salted and then dipped in a batter made of
cracker du...
|
Creamed Oysters
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Drain two dozen or more oysters in a colander. Pour over them draining
...
|
"little Pigs In Blankets "
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Parboil one pint of oysters in their own liquor until they are plump.
Drain tho...
|
Escalloped Oysters
From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
This amusing and appetizing dish is easily made. Take large fine
oy...
|
Creamed Shrimps
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
Spread cracker crumbs on bottom of baking dish; then place bits of
butt...
|
Sauce Mousseline
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Cover one can of shrimps with cold milk and allow to come to a boil;
then drain. Rub one t...
|
Boiled Egg Sauce
From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.
_I am always interested, and do my best to help anything done to
help oth...
|
Tartar Sauce
From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.
One large tablespoonful butter; two small tablespoonfuls flour; two
eggs. Put t...
|
Filet Of Beef
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Three eggs; four tablespoonfuls olive oil; one and one-half
teaspoonful of mustard; one...
|
Roast Beef
From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.
Filets of beef may be supplied by the butcher already trimmed and
larded, but a mor...
|
Yorkshire Pudding
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager,
In roasting meats of all kinds, the method adopted should be the one
that in the mos...
|
Roulards
From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager.
This pudding, as its name indicates is a great English dish, and to be
used as v...
|
Beef Loaf
From MRS. RALPH TRAUTMANN, of New York City, First Vice President
Board of Lady Managers.
Secure slices of beef cut very thin from the rou...
|
Hash
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Three pounds lean finely chopped beef; one dozen rolled butter
crackers;...
|
Mutton Chops
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Chop any kind of meat fine; to one cupful add one cup of chopped
boiled p...
|
Roast Lamb
From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and
Alternate Lady Manager.
Sprinkle the chops with salt, pepper and flour; p...
|
Lamb Chops
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
Brush three ounces of melted butter over the inner part of a well
trimmed quarter of...
|
Potted Tongue
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
Trim neatly and hack with sharp knife until tender; dip each piece in
beaten egg and...
|
Veal Croquettes
From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.
Take the remains of a cold boiled tongue, remove all the hard parts,...
|
Veal Croquettes
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
Mince cold roast or boiled veal; add one-fourth as much of minced
oysters...
|
Casselettes De Veau
From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
Board of Lady Managers.
Two pounds of veal, boiled until done; remove sk...
|
Veal Fricassee
From MRS. JAMES R. DEANE, of California, Lady Manager.
This is a very simple, attractive and palatable dish for a luncheon
table and may b...
|
Sweet-bread Croquettes
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
Take a knuckle of veal; boil two hours in sufficient water to cover
it; when thoroughly ...
|
Sweetbreads And Oysters
From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
Large.
_It gives me great pleasure to send you the recipes you request, ...
|
Sweetbreads En Coquille
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
Soak and blanch your sweetbreads, cut them into equal sizes and remove
the skins an...
|
Sweetbread Patties
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
One pound sweetbreads. Soak them one hour in salt water; boil till
tender i...
|
Boiled Chicken
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty...
|
Chicken Livers, En Brochette, With Bacon
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
Board of Lady Managers.
Joint the chicken; cut in small pieces; remo...
|
Pollo Con Arroz
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take eighteen fresh chicken livers; dry well; season with pepper and
salt; cut...
|
Pollo Con Tomates
From SEÑORA DON MANUEL CHAVES, of New Mexico.
Primeramente se pone a herbir el pollo hasta que este bien cosido y
despues so frie una poca...
|
Tamales De Chile
Lomismo que con arroz, con la excepcion que en lugar de arroz se le
echan tomates.
...
|
Coquilles De Volaille
Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.
...
|
Croquettes
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Boil the chicken until very tender; pull the meat from the bones in
flakes; re...
|
Chicken Croquettes
From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half...
|
Curry Of Chicken In Puffs
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Chop one-half pound chicken quite fine; add one teaspoonful salt; one
saltspoo...
|
Pilauf
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
First prepare your puffs by the following recipe. Ingredients: Two
cupfuls of milk,...
|
Fricassee Chicken
From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.
Select a good fat hen, one pound of bacon strip, and one dozen whole
black p...
|
A Good Roast Turkey
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.
Cut the chicken in pieces and stew in as mu...
|
Dressing For Turkey
From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.
An ordinary turkey weighing eight to ten pounds requires at least ...
|
How To Cook Chestnuts
From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.
Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to tast...
|
Wild Duck In Maryland
From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.
Two quarts of water to one quart of fresh chestnuts. If dried they
should ...
|
Snipe And Woodcock Broiled On Toast
From MRS. WILLIAM REID, of Maryland, Lady Manager.
Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are p...
|
Prairie Chicken
From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.
Prepare the birds with great care; place in baking tin and put in
oven. Pour int...
|
Vegetable Oyster
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
Do not wash prairie chickens. Cover this breasts with very thin slices
of bacon, or ru...
|
Cauliflower With Tartar Sauce
From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.
_I regret that the long distance I am from home prevents me from
sending yo...
|
Scalloped Potatoes
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Serve the cauliflower with one cup of drawn butter in which has been
stirred the juice ...
|
Escalloped Sweet Potatoes
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
President, Board of Lady Managers.
Slice six raw potatoes as thin as wafers...
|
Potato Croquettes
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take large sweet potatoes; parboil them slightly and cut them in
transverse...
|
Potatoes--mashed
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Four large mealy potatoes, cold. Mash them; add two tablespoons of
fres...
|
Boston Baked Beans
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Peel potatoes thin; put into boiling water with a little salt added.
Cook until tende...
|
Baked Tomatoes
From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
Soak one quart of small, dry beans over night. Parboil in the morning
and pl...
|
Baked Tomatoes
From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
Lady Manager.
Select large-sized, smooth and round tomatoes. Cut from t...
|
Stewed Tomatoes
From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.
Select smooth, medium-sized tomatoes; make a small aperture at the
stalk...
|
Beets
From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.
Take one quart of firm ripe tomatoes; stew one hour and a half over an
even f...
|
Parsnips--stewed
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Boil until perfectly done; then pour melted butter, salt and pepper
over a...
|
Stuffed Green Peppers
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pin...
|
Corn Oysters
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Cut off the small end of the pepper; make a slit down the side; remove
...
|
Fried Egg Plant
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One teacup milk, three eggs, one pint green corn grated very fine, a
little salt and ...
|
Macaroni--good
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt an...
|
Rice As A Vegetable
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one
egg, o...
|
Cranberries
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of b...
|
Plain Omelet With Eight Eggs
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two
minute...
|
Green Corn Omelet
From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
Beat separately and very lightly the whites and yolks of eight eggs.
To one tablesp...
|
Omelet With Ham
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Grate twelve ears of boiled corn. Beat five eggs until light and stir
i...
|
Omelet--plain
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have a teacupful of very finely minced ham prepared for use as soon as
...
|
Stuffed Eggs
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
Four eggs, well beaten; four tablespoons milk; two tablespoons melted
butter. Bak...
|
Deviled Eggs For Luncheon Or Picnics
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Boil twelve eggs for twenty minutes; cut in halv...
|
Escalloped Eggs
From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
Boil any number of eggs very hard, turning over carefully in the wa...
|
How To Take Egg
From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-
Large.
Escalloped eggs makes a savory dish and this is how to prepare the...
|
Lobster Salad
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have never seen this recipe for preparing an egg for invalids or
conval...
|
Chicken Salad
From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
Board of Lady Managers.
Lobsters are done when they assume a red color, ...
|
Southern Chicken Salad Splendid--try It Once
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two
beets (b...
|
Chicken Salad
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Cut one chicken into small pieces (not too small); boil _one_ egg
hard...
|
Vegetable Salad
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil...
|
String Bean Salad (french Recipe )
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the
quantity of ...
|
Excellent Potato Salad
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
String the beans and boil them whole; when boiled tender...
|
Tomato Salad
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
For four or six people. Cut into dice six medium sized potatoes
(boiled); three...
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Tomato Salad (for Use When Fresh Tomatoes Are Not In The Market )
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
one head o...
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Cabbage Salad
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold wat...
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Fish Salad
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teas...
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Salad Dressing
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten
minutes; take out and dry...
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Raised Doughnuts
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yol...
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Doughnuts
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.
One pint warmed milk, one cup sugar, one-half cup yeast, one-half
teaspoon salt; mi...
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Callas A Creole Cake Eaten Hot With Coffee
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
Manager.
Beat well together one egg, one cup sweet milk, one cup suga...
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Apple Fritters
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
One teacup of rice well boiled and mashed, one small cof...
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Corn Fritters
From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, tw...
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Clam Fritters
From MRS. E. V. McConnell, of North Dakota, Lady Manager
Two eggs, one tablespoon of cream or sweet milk, one cup oyster
crackers rolled f...
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White Corn Meal Cakes For Breakfast (a Rhode Island Dish )
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
Open as oysters and chop fine. Make a sti...
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Corn Griddle Cakes Or Old Virginia Slap Jacks
From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.
One pint white corn meal, Into which you stir two saltspoonfuls salt.
Gradually mo...
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Fried Mush
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
One or two eggs, whites beaten to a froth; one quart of sweet milk;
pinch of...
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Superior Waffles
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.
Three pints boiling water; one cup wheat flour; enough corn meal to
make st...
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Tomato Conserve
From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
One quart of buttermilk; one pint of sweet new milk; four eggs, beate...
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Compote Of Apples
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add ...
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Steamed Peaches
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Make a syrup of one quart of water and one pint of white sugar. Pare
and c...
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Quince Preserves
From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.
Place the fruit in a steamer and allow it to remain until skin can be
removed, ...
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Watermelon Preserves
From MRS. M.P. HART, of Ohio, President of State Board and Lady
Manager.
Pare and core the quinces. Put the parings and cores into a kettl...
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Blackberry Jam
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
Take a thick rind of a ripe watermelon. Cut into small strips, or any
desirable...
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Canned Spiced Blackberries
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
Put the fruit into a preserving kettle and boil fifteen or twenty
minutes, ...
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Spiced Green Grapes
From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of
fruit add tw...
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Orange Jelly
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
Five pounds green grapes (wild are best); three pounds sugar; one
po...
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Currant Jelly
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Grate the yellow rinds of two oranges and two lemons and squeeze the
jui...
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Crab Apple Jelly
Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
One-half cup sugar to one cup currant juice. Boil for fifteen minutes.
This will make ...
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Pickled Onions
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
Wash and quarter large Siberian crabs, but do not core; cover to the
depth of a...
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Mixed Pickles
From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager
Peel carefully, by scalding, small onions; drain; place in salt and
water, not t...
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Cucumber Pickles
From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.
Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling ...
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Green Cucumber Pickle
From MRS. PARTHENIA P. RUE, of California, Lady Manager.
For two gallons of pickles, place the cucumbers in salt and water for
three days;...
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Ripe Cucumber Pickle
From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.
One gallon of cider vinegar; one pound of brown sugar; one tablespoon
of allspice...
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Gooseberry Catsup
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
Slice twenty-five large cucumbers in pieces between one and two inches
t...
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Cabbage Pickle
From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
Work and Lady Manager.
Nine pounds of gooseberries; add five pounds ...
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Picalilly
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Quarter small, hard heads of cabbage, removing the outer leaves; put
in ...
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Sweet Pickled Peaches
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
One peck green tomatoes; twelve large onions; one ounce each of
allspice, clo...
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Chow-chow Pickles
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
Ten pounds peaches--pared; five pounds sugar; one quart best cider
vi...
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Mustard Chow-chow
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
One-half peck green tomatoes; one dozen peppers; two heads cabbage
(medium size...
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Chow-chow
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Two dozen cucumbers, cut in chunks about an inch thick; two heads of
ca...
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Cheese Fonda
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
One peck green tomatoes; two large heads of cabbage; two good sized
onio...
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Cheese Sticks
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
One cup of bread crumbs, very dry and fine; two scant cups of milk;
one-half pound ...
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Lemon Pie
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
Six tablespoons of grated cheese; two tablespoons of melted butter;
...
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Ideal Lemon Pie
From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
One cup sugar; juice of one lemon; one egg and yolks of two eggs; one
dessertspoonful ...
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Lemon Pie
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Make the crust, line pie tin and bake. While it is baking prepare the
following filling: ...
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Lemon Pie
From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
Chairman of Executive Committee.
Two cups of sugar; one cup of boiling ...
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Pumpkin Pie
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One and one-half cups of sugar; one cup of water; two tablespoonfuls
flou...
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Apple Custard Pie
From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew
un...
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Cream Pie
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One cup milk; yolks of two eggs; four grated apples; small spoon of
melte...
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Apple Pie
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Put one-half pint milk and one-half cupful sugar in a frying pan and
let it come to a b...
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Pie Crust
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
Sift into a chopping bowl three small caps of flour; then with th...
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Mince Meat
From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.
One cup lard; one-half cup cold water; a pinch of salt, and flour
enough ...
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Mince Meat
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Two pounds of lean fresh beef boiled; when cold chop f...
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Graham Christmas Pudding
From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.
Two pounds of beef; half pound suet; half pound butter; five pounds
apples; two pou...
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Graham Pudding
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board
and Lady Manager.
_ The Christmas pudding which I add was served up th...
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Lady Ross Fig Pudding
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
One and one-half cups of Graham flour; one cup of milk; one-half cup...
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Alexandre Pudding
From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.
Three-quarters pound grated bread; one-half pound best figs, minced
fine; six ounces m...
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Plum Pudding
From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the ...
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English Plum Pudding
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One and one-half pounds of stoned raisins, torn in half; one pound of
curra...
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English Plum Pudding
From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's
Work, Lady Manager.
One cup molasses; one cup sour milk; one cup sue...
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Vegetable Plum Pudding
From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.
A pound of suet, chopped fine; a pint of sugar; one pound of grated
stale bread...
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Christmas Plum Pudding
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
One-half pound flour; one-half pound chopped suet; one-half pound
currants; one-h...
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Cherry Pudding
From MRS. ALICE J. WHALEN, of Utah, Lady Manager.
One pint and a half of grated bread crumbs (soft, not dried), one pint
of chopped suet, ...
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Bread And Butter Pudding
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint of flour, one heaping teaspoonful of baking powder, lump of
butter ...
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Delicate Indian Pudding
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
Butter thin slices of bread and place them in dish; then a lay...
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Baked Indian Pudding
From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.
One quart of milk, two heaping tablespoonfuls of Indian meal, four of
sugar, on...
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Prune Pudding
Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Three large tablespoons corn meal. Scald one quart sweet milk; stir
meal i...
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Prune Pudding
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Thoroughly wash one pound of prunes; soak over night, stewing in same
wate...
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Prune Pudding
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
s...
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Bread Pudding
From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
One cup of prunes, one cup of raisins, one cup suet, one cup molasses,
one cup br...
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Chocolate Pudding
From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.
Place in a buttered tin alternate layers of buttered bread and raisins
...
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Danish Pudding
From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.
One quart milk, heated in double kettle; six tablesp...
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Delicious Pudding
From MARY B. HANCOCK,
Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one
dessertspoon of vanilla. Beat the eggs and sugar to...
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Suet Pudding
From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
To two cups of boiling milk add four tablespoons of floor and two of
butter,...
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Suet Pudding
From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.
One cup chopped suet; one cup molasses (New Orleans); one cup chopped
raisins; o...
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Queen Pudding
From MRS. LEANDER STONE, of Chicago, Lady Manager.
_The following recipe for Suet Pudding has been unfailing in my
family for forty years ...
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Steam Pudding
Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
One quart of sweet milk; one pint of grated bread crumbs; one teacup
of white sugar...
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Steam Pudding
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One quart flour, one coffeecup chopped raisins or currants, one teacup
chopped suet, ...
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Baked Huckleberry Pudding
From MRS. CLARA L, MCADOW, of Montana, Lady Manager.
Four cups flour, four spoons baking powder, one-half can cherries,
little salt, stir ...
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Minnie's Lemon Pudding
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
Two cups light brown sugar, one cup butter and lard mixed, one cup
so...
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Chaperone Pudding
From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.
Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
granulated su...
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Apple Pudding
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yol...
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Baked Apple Dumpling
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Pare and core ten good sized apples. Stew them to a pulp, with sugar
enough to sweeten; t...
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Foam Sauce
From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at-
Large.
Pare and core tart apples; fill the centers with sugar, butter a...
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Sponge Cake
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Three teacupfuls of pulverized sugar; one of butter; three
tablespoonful...
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Sponge Cake
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
_The recipe I send for Sponge Cake was one constantly in use twenty-
five...
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Sponge Cake
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
c...
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North Dakota Sponge Cake
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
Four eggs; two cups of sifted floor; two cups of granulated sugar; one...
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Chaperone Sponge Cake
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs...
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New England Raised Loaf Cake
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Mix one and one-half cups pulverized sugar; one teacup flour; a little
sa...
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French Loaf Cake
From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one...
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Grandmother's Bread Cake
From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
Two and one-half cups sugar, one cup butter, one cup milk, four cups
f...
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Old Virginia Bread Cake
From MRS. MARY C. BELL, of Florida, Lady Manager.
Three cups sugar, one cup butter, three eggs, one bowlful stoned
raisins, floured, one t...
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Bread Cake
From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.
One and one-half pounds flour; one pound white sugar; ten ounces of
butter; one...
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Corn Starch Cake
From MRS. CLARA L. MCADOW. of Montana, Lady Manager.
Three cups of very light dough, three cups sugar, one cup butter,
three eggs, one nut...
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Exposition Orange Cake
One cup butter, two cups sugar, one teaspoon cream tartar, one-half
teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup...
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Orange Cake
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
Two cups sugar, two cups of sifted flour, one-half cup of water, two
teaspoo...
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Angel Food
From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.
_I send you with pleasure the enclosed recipe for Orange Cake. I
have used it ...
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Angel Cake
From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
The whites of fifteen eggs; one and one-half cups of powdered sugar;
one cup of flou...
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Sunshine Cake
From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
The whites of eleven eggs beaten to a stiff froth; add one and one-
half cups of pu...
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Election Cake (one Hundred Years Old )
Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of
milk, one teaspoonful cream tartar, one-half teaspoonful of soda,
t...
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Connecticut Election Cake
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State
Board and Lady Manager.
Four pounds flour; two pounds butter; two and ...
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Almond Cream Cake
From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.
Two pounds best pastry flour; one pound shortening (half butter and
h...
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Velvet Cake
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Two cupfuls of pulverized sugar; one-quarter cup...
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Caramel Cake
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
One pound sugar; one pound flour; one-hal...
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A Caramel Cake
From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.
One even cup butter; two even cups sugar; three even cups flour;
whites of ei...
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Roll Jelly Cake
From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.
To be baked in layers. Four eggs; three-fourths of a cup of butter;
one-half ...
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Chocolate Cake
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Five eggs, two cupfuls of sugar, two of flour, o...
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Georgie's Cake
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Have ready one-half pound sweet chocolate grated...
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Chess Cake
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups
...
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Fruit Cake
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Four eggs beaten separately and added to one cup of butter and one cup
o...
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English Fruit Cake
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
One and one-half pound of flour; one and one-half pound of sugar; one
and one-fourth pou...
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Fruit Cake
From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
Woman's Work, Lady Manager.
Four cups brown sugar; two cups butter; twel...
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Fruit Cake
From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.
Yolks of one dozen eggs, one pound dried currants, one pound seeded
raisins, one pou...
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Sally White Cake
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
One pound butter, one pound brown sugar, one pound flour, twelve eggs,
four pounds c...
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Delicate Cake
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
_The "Sally White Cake" is delicious, and if I am not mistaken, has
yet onl...
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Delicate Cake
From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.
Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve
ounc...
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White Cake
From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
Use the same size cup for all ingredients. Two cups (coffee) sugar,
one-half ...
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Walnut Cake
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Whites of twelve eggs, five teacups flour, three teacups sugar, one
teacup...
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Nut Cake
From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Three cups of sugar; one cup of butter; four cups of flour; one and
...
|
Nut Cake
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Four tablespoons of flour; four tablespoons of brown sugar; one
tablespoon of ...
|
Nut Cake
From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.
One-half cup butter; two cups sugar; one cup milk; three cups flour;
four e...
|
Pecan Cake
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One and one-half cup sugar; one-half cup butter; whites of six eggs,
beaten stiff; ...
|
Cake Made With Cream
From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.
One cup of butter; two and a half cups of flour; two cups of sugar;
o...
|
Cream Frosting
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Break two eggs in a cup and fill with cream, and one cup sugar, one
teaspoonfu...
|
Almond Icing
From MRS. MARY PAYTON, of Oregon, Lady Manager.
One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
a loaf of cake in t...
|
Soft Gingerbread
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
Whites of four eggs; one pound of sweet almonds; one pound powdered
sugar; a...
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Columbian Ginger Cake
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One teacup sweet milk, one teacup brown sugar, one teacup butter or
mixed butter and lar...
|
Soft Gingerbread
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one ...
|
Loaf Ginger Cake
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
One cupful of molasses, one of butter, one of sugar, one of sour
cream, one tablespoo...
|
Hermits Or Fruit Cookies
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
or butter, one-half...
|
Cookies
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
_I take pleasure in sending you the enclosed recipes. I...
|
"corinita" Cookies
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
Three eggs, two cups of sugar, one cup of butter, one cup of sweet
milk, two...
|
Cookies
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One cup sugar, one-fourth cup butter, three eggs well beaten together,
...
|
Ginger Cookies
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
Beat to a cream one cup of butter, two and one-half cups of sugar and
the yolks of t...
|
Ginger Snaps
From MRS. CLARA L. MCADOW, of Montana, Lady Manager.
Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one
tablespoon sod...
|
French Jumbles
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One cup of lard, one cup of molasses, one cup of sugar, one
teaspoonful o...
|
Sand Tarts
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
One and one-half pounds of flour, one pound of granulated sugar,
three-quarters of a p...
|
Lady Fingers
From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.
To three-quarters of a pound of butter, well creamed, add one pound of
sug...
|
Pineapple SoufflÉ
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Mix into a half pound of confectioner's sugar the yolks of six eggs.
Work this mixtur...
|
Peach Sponge
From MRS. JAMES R. DEANE, of California, Lady Manager.
Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar...
|
Hamburg Cream
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, ...
|
Chocolat MoussÉ
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; p...
|
Chocolat SoufflÉ
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn s...
|
Chocolat Meringue
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocol...
|
Bavarian Cream
From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
One teacupful grated chocolate, one pint warm water. Boil together.
Then add on...
|
Gelatine Cream
From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk,...
|
Nob Hill Pudding
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
To a pint of cream add half a cupful of powdered sugar and a
teaspoonful...
|
Apple Charlotte
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot ...
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Charlotte De Russe
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.
Mix one pint of stewed apples with one cup of sugar; the grilled rind
and jui...
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Charlotte Russe
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.
One pint rich cream; two eggs; one-quarter ounce of ...
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Charlotte Russe
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Whip one quart of rich cream to a stiff froth and drai...
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Charlotte Russe
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.
One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take...
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Strawberry Blanc Mange
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One quart of cream; sweeten and flavor with two wine-glasses of wine
and a ...
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Snow Pudding
From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
Manager.
Crush slightly with a silver spoon a quart (measured witho...
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A Dainty Dessert
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
One-half package gelatine, three eggs, juice of one lemon...
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Tamales De Dulce
From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.
Take choice Seville oranges, remove carefully about one-third of the
orange, le...
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A Cheap Dessert
From SEÑORA DON MANUEL CHAVES, of New Mexico.
Para hacer tamales de dulce se descojo buen mais bianco y se hace
nistamal. Despues se lava ...
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Bananas In Jelly
From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.
Beat the whites of four eggs to a stiff froth; place them carefully in
a vessel c...
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Floating Island
From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
Lady Manager.
Make with boiling water one quart of strong lemonade, usi...
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Boiled Custard
From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whi...
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Snow Balls
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Let one quart of milk come to a boil with a piece of stick cinnamon in...
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Lemon Custard
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
One cup white sugar, one cup thick cream, whites of five eggs,...
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Caramel Ice Cream
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
one teaspoonful but...
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Tutti Frutti Ice Cream
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Take one pint of brown sugar and _burn_ it; then add water,
making a dark brown ...
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Vanilla Ice Cream
From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Make one quart rich vanilla ice cream, and when partly frozen, add on...
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Maraschino Ice Cream
From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
Three quarts sweet cream; one quart powdered sugar; one pint sweet
milk (dissolve su...
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Chocolate Caramels
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
A simple rule for Maraschino ice cream calls for one quart of cream, a
l...
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Fudges
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
One pound white sugar; one-quarter pound chocolate; four
tablespoonfuls ...
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Cream Candy
From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Four cups granulated sugar; one cup cream; one cup water; one-half
ca...
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Romaine
From MRS. MARY PAYTON, of Oregon, Lady Manager.
Stir into the white of one egg and one tablespoonful of water sugar
(confectioner's) enoug...
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Roman Punch
From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers
_With best wishes for your success, I am very sincerely yours,_
Boil...
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Kirsch Punch
From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
Three pounds pulverized sugar; three quarts of water; the juice of
eight lemons. ...
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Apricot Sorbet
Place in a vessel half a pound of powdered sugar, with one quart of
cold water; grate in the rind of a large lemon or of two smaller ones,...
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Pineapple Sherbet
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Take twelve fine, sound apricots; wipe carefully, cut them in two,
remove the stones,...
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Orange Water Ice
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President
Board of Lady Managers.
One quart grated pineapple, two heaping tabl...
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Orange FrappÉe
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
Eight oranges, two lemons, the grated rind of two of the oranges
boiled...
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Egg Nogg
From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.
One pint orange juice, one pint water, one pint sugar, juice of two
le...
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Our Grandmother's Syllabub
From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
the white separate...
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Claret Punch
From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.
One quart rich cream, juice and peel three lemons, one pint sherry
wine, one quart...
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Beef Tea For Children
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
Take half a gallon of good claret and a pint of old whisky and mix
the...
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Lobster À La Newburg
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Use soup meat without bone cut into dice, and to every pound of meat
use one pint of col...
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Omelet
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Two good-sized boiled lobsters. Pick out all the meat and cut into
...
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Welsh Rarebit
From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.
Beat four fresh eggs slightly with two tablespoonfuls of cream...
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Chicken With Currie
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take one pound of American cheese, cut up in small pieces, place in a
chafing ...
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Fresh Mushrooms À La CrÈme
From MRS. I. L. REQUA, of California, Alternate Lady Manager.
Mix half a teacupful of butter and two tablespoonfuls of currie powder
thoro...
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Mock Terrapin
From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.
Take a pound of fresh mushrooms, the larger the more tender; peel
carefully the t...
|
Chinese Cabbage--pe Tsai
A few years ago this delicious vegetable was introduced into this
country, though it has been well known and extensively cultivate...
|
Sea Kale
An easily grown vegetable, especially valuable when forced during the
winter months.
To raise from seed sow in April, lift the ro...
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Boiled Artichokes
The edible part of a French Artichoke is the base of the scales and the
bottom of the artichoke. The Jerusalem artichoke is a genuine ...
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Creamed Artichokes
Slice six artichokes, boil in salted water and when tender, drain. Brown
slightly in a saucepan one tablespoonful of butter and a dess...
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Fried Artichokes
Boil and drain six artichokes, season with a sprinkling of vinegar, a
little salt and pepper and stand them aside for an hour; beat an...
|
Artichokes A La Lyonnaise
Boil, drain, put into a saucepan with melted butter and sweet oil and
brown on both sides, season with salt. Add a half cupful of meat...
|
Pickled Artichokes
Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.
...
|
Artichoke Soup
Slice into cold water to keep the color, boil an hour or more in two
quarts of water, season highly with butter, pepper and salt, and ...
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Artichokes A La Vinaigrette
Pare and throw into cold water at once. When ready for use cut into thin
slices, arrange them on lettuce leaves and serve with a Frenc...
|
Ambushed Asparagus
Use one quart of the tender tops of asparagus, and be rid of the white
part, which will not cook tender, boil and drain. Cut off w...
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Baked Asparagus
Choose the freshest asparagus possible, trim the tops, scrape or peel
the stalks, cut them into equal lengths and tie into small bunch...
|
Boiled Asparagus
Prepare as for baked asparagus, and when boiled tender in salted water,
pour over a drawn butter sauce; or prepare a sauce from the wa...
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Escalloped Asparagus
Make alternate layers of boiled asparagus, a sprinkling of chopped hard
boiled eggs and a sprinkling of grated cheese until the baking...
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Fried Asparagus
Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter
and fry in hot fat. Sprinkle with salt and serve.
...
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Asparagus With Eggs
Put boiled asparagus into a heated baking dish, season well, break eggs
over it and put into the oven until the eggs are set, or beat ...
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Asparagus Omelet
Make a plain omelet and when the eggs are firming, lay over one half of
it hot seasoned tops of asparagus, and fold over the other hal...
|
Asparagus Salad
Drain boiled asparagus and set on ice until used. Make a bed of crisp
tender lettuce leaves, lay on these slices of fresh solid tomato...
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Asparagus Soup
Boil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it wit...
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String Beans And Apples
Take three parts of string beans to one part apples. Break the beans
into small pieces, pare and quarter the apples. Boil the beans ...
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Favre Beans
Beans and oysters form this dish. Cook the beans until tender and they
must not be dry either. Put an inch thick layer of beans in a b...
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Fricassee Of Beans
Steep one pint of haricot beans for a night in cold water, then remove
them, drain and put on the fire with two quarts of soft water. ...
|
Haricot Beans
Soak a pint of beans over night, cook the next morning until perfectly
soft, strain through a sieve and season with one teaspoonful of...
|
Lima Beans
After shelling a quart of lima beans, cook in boiling salted water until
tender, then stir in a lump of butter the size of an egg and ...
|
String Beans Boiled
Take the pods as fresh and young as possible and shred them as finely as
a small knife will go through them, cutting them lengthwise. ...
|
String Beans Pickled
Boil beans until tender, and then put into strong vinegar; add green
peppers to taste.
...
|
String Bean Salad
Cook the beans in salted water, drain and season while warm with salt,
pepper, oil and vinegar. A little onion juice is an improvement...
|
String Bean Soup
Boil one pint of string beans cut in inch lengths, in one pint of veal
or celery stock and one pint of water, add a few slices of pota...
|
White Navy Beans Curried
If the fresh kidney beans are not obtainable soak a pint of the dried
over night. Boil in two quarts of water for two hours or until t...
|
Baked Beets
Bake two large beets, take off the hard outside, and the inner part will
be surprisingly sweet. Slice and pour over a sauce made wit...
|
Beets And Butter Sauce
Boil three or four beets until tender in fast boiling water, slightly
salted, which must entirely cover them. Then scrape off the skin...
|
Beet Salad
Slice cold boiled beets; cut into neat strips, and serve with white
crisp lettuce; pour over a mayonnaise dressing; or slice the beets...
|
Sweet Pickled Beets
Boil beets in a porcelain kettle till they can be pierced with a silver
fork; when cold cut lengthwise to size of a medium cucumber; b...
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Sugar Beet Pudding
The following recipe of Juliet Corson's was traveling the round of the
newspapers a few years ago:--Boil the beets just tender, peel a...
|
Boiled Borecole Or Kale
Use a half peck of kale. Strip the leaves from the stems and choose the
crisp and curly ones for use, wash through two waters and ...
|
Kale Greens
These make excellent greens for winter and spring use. Boil hard one
half hour with salt pork or corned beef, then drain and serve in ...
|
Kale On Toast
Boil kale, mix with a good cream sauce and serve on small squares of
toast.
...
|
Broccoli
Broccoli if not fresh is apt to be bitter in spite of good cooking.
Strip off all the side shoots, leaving only the top; cut the stalk...
|
Brussels Sprouts
Wash in cold water, pick off the dead leaves, put them in two quarts of
boiling water, with a tablespoonful of salt, and a quarter tea...
|
Boiled Cabbage
Slice a cabbage fine and boil in half water and half milk, when tender
add cream and butter. This is delicious.
...
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A Cabbage Center Piece
Take a head of cabbage, one that has been picked too late is best, for
the leaves open better then, and are apt to be slightly curled....
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Cream Slaw
Chop a crisp head of cabbage fine, place in the individual dishes in
which it is to be served; fill a cup with white sugar, moisten it...
|
Red Cabbage Pickle
This is an improvement on saur kraut. Slice a large red cabbage in fine
shreds, place on a large platter and sprinkle well with salt; ...
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Cabbage Pudding
Chop up small, enough white cabbage to fill a large baking pan when
done. Put it in a pot of boiling water that has been salted, let i...
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Puritan Cabbage
Take half of a small very solid head of white cabbage, cut into eighths,
from top to stem, without cutting quite through the stem so t...
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Cabbage Salad
This salad requires about a pint and a half of chopped cabbage. The
cabbage should have the loose leaves removed, the stem cut out, an...
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Sour Cabbage
Beat one half-cupful of sour cream until smooth, add three
tablespoonfuls of vinegar, and one beaten egg, pour over chopped cabbage
r...
|
Stuffed Cabbage
Use a savoy cabbage, open up the leaves and wash thoroughly in cold
water, put in salted boiling water and boil five minutes, then tak...
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Turkish Cabbage
Prepare the cabbage as above for stuffing, then cut out the stalk
carefully. Cut each leaf in pieces about three inches square and fol...
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Carrots A La Creme
Take a large bunch of very small new carrots, scrape them, tie them
loosely in a piece of coarse muslin and put into a saucepan al...
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Carrots A La Flamande
When par-boiled and drained, put the carrots into a saucepan with a
piece of butter, a small lump of sugar and as much water as may be...
|
Carrot Croquettes
Wash six small, fine-grained carrots and boil until tender. Drain and
mash them. To each cupful add one-half spoonful of salt and one-...
|
Fried Carrots
When the carrots are boiled tender, slice them lengthwise. Into a frying
pan put one tablespoonful of butter, and when very hot put in...
|
Escalloped Carrots
Take six small fine-grained carrots and two small white onions, boil in
water until tender, from forty-five to sixty minutes, just eno...
|
Preserved Carrots
Scrape carrots clean, cut into small pieces and boil with sufficient
cold water to cover them. Boil until tender, and put through the
...
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Carrot Soup
Boil a pint of carrots with a piece of butter about as large as a walnut
and a lump of sugar until they are tender. Press through a co...
|
Baked Cauliflower
Boil cauliflower in salt water, separate into small pieces, and put in a
baking dish, make a cream sauce and pour over it. Cover the...
|
Boiled Cauliflower With White Sauce
Cut off the stem close to the bottom of the flower and pick off the
outer leaves. Wash well in cold water and let it lie in salt and w...
|
Fried Cauliflower
Take cauliflower cooked the day before, divide into small tufts, dip in
egg and roll in cracker or bread crumbs, or make a batter in t...
|
Pickled Cauliflower
Boil the cauliflower not too soft and break up into small tufts. Drain
and put into bottles with horse-radish, tarragon, bay leaves an...
|
Cauliflower Salad
This salad is what Mrs. Rorer terms delicious served with her favorite
French dressing. Take a head of cauliflower and boil in a piece...
|
Cauliflower Soup
Boil a head of cauliflower in water, or if convenient in soup stock or
chicken broth. If water is used add an onion. Lift out the caul...
|
Cauliflower And Tomato Souffle
Boil cauliflower in salted water until tender, then drain and separate
into tufts. Put in a buttered baking dish a layer of tufts, the...
|
To Crisp Celery
Let it lie in ice water two hours before serving. To fringe the stalk,
stick several coarse needles into a cork and draw the stalk...
|
Celery A La Versailles
Cleanse two or three heads of well-blanched celery and trim them nicely,
leaving on just as much of the stalk as is tender; parboil th...
|
Celery-potato Croquettes
To a pint of mashed potatoes add half a teacup of cooked celery, season
with a tablespoon of butter, half a teaspoon of salt, a dash o...
|
Celery Au Gratin
Wash and trim four heads of celery; set in a stewpan with a teaspoonful
of vinegar, salt and cold water; boil until tender and drain d...
|
Celery Salad
Take the inner and tenderest heads of three stalks of celery, cut them
into strips an inch long and about the thickness of young Frenc...
|
Stewed Celery
After celery is cut up and soaked in cold water for fifteen minutes,
then cooked until tender, it must be drained in the colander, thr...
|
Celery Soup
The ingredients are two heads of celery, one quart of water, one quart
of milk, two tablespoonfuls of flour, one teaspoonful of salt, ...
|
Boiled Celeriac
Pare the roots and throw them into cold water for one half hour. Cut
into squares, boil in salted water until tender and serve with a ...
|
Celeriac Salad
Boil the roots in salted water, throw into cold water and peel; slice,
serve on lettuce leaves and pour over a French or mayonnaise dr...
|
Chervil Salad
Clean the leaves thoroughly in cold water and shake to drain. Serve with
French salad dressing. The leaves are aromatic and are used f...
|
Cream Chicory
Clean well and boil several heads of chicory, drain and cool; squeeze
out the water from the chicory and mince it; melt some butter in...
|
Chicory Salad
Wash and shake well; select the white leaves and cut in one or two inch
lengths. In the salad bowl mix the oil, salt and vinegar then ...
|
Citron Preserves
Select sound fruit, pare and divide them into quarters, and cut each
quarter into small pieces, take the seeds out carefully; the slic...
|
Citron Pudding
Cream together half a cup of butter and one cup of sugar; add the well
beaten yolks of five eggs, the juice and grated peel of one lem...
|
Sweet Pickled Citron
One pound of sugar and one quart of vinegar (if too strong dilute with
water) to every two pounds of citron. Boil the vinegar, sugar a...
|
Corn Chowder
Chop fine one-quarter pound of salt pork, put in a kettle, and when well
tried out add two white onions sliced thin. Brown lightly, th...
|
Chicken With Corn Oysters
Clean and joint a chicken, one weighing about three pounds, as for
fricassee. Wipe each piece with a damp cloth, dip in slightly beate...
|
Cream Of Corn
Use one can of corn for one quart of soup. Crush it thoroughly with
pestle or potato-masher to free the pulp from the tough outside co...
|
Green Corn Fritters
Cut the corn from three good sized ears and chop it slightly. Add one
well beaten egg, one-half cup of milk, one tablespoonful of suga...
|
Corn Omelet
Take cold boiled corn and after cutting the grains through the middle,
scrape it from the cob. Make a plain omelet, and have the corn ...
|
Green Corn Pudding
Take one dozen ears of tender corn; grate them; then add one quart of
sweet milk thickened with three tablespoonfuls of flour made fre...
|
Corn Soup
Take three ears of corn, remove the corn from the cob and boil the cobs
in three pints of soup stock or water very slowly one half hou...
|
Corn Vinegar
Add to one gallon of rain water one pint of brown sugar or molasses and
one pint of corn off the cob. Put into a jar, cover with a clo...
|
Corn Salad
Corn salad makes a most refreshing salad in winter and spring as a
substitute for lettuce. Serve with French dressing. It is also used...
|
Cress
Water cress has a pleasant and highly pungent flavor that makes it
valuable as a salad or garniture. Tear water cress apart with the...
|
Cucumber And Cress Salad
Pare two cucumbers and cut them into quarters, lengthwise, then into
half-inch pieces. Pick over, wash and drain a pint of fresh cress...
|
Water Cress Soup
Look over carefully one large bunch of water cress and chop it fine.
Melt one large tablespoonful of butter in a granite stew-pan, add...
|
Watercress And Walnut Salad
Crack fifty walnuts and remove the meats as nearly as possible in
unbroken halves. Squeeze over them the juice of two large lemons, or...
|
Boiled Cucumbers
Peel the cucumbers unless very young and tender, put into boiling salted
water, and when boiled throw them into cold water to firm the...
|
Cucumber Catsup
Take twelve large, full-grown cucumbers and four onions. Peel the
cucumbers and take the skin off the onions; grate them, and let the ...
|
Fried Cucumber
Boil a good-sized cucumber till nearly soft in milk and water flavored
slightly with onion. Remove and drain dry, cut it up into slice...
|
Cucumber A La Poulette
Pare and cut in slices three good-sized cucumbers; cover with water and
let soak for half an hour, then drain and dry on a cloth. Put ...
|
Cucumber Salad
Peel the cucumbers, slice as thin as possible, cover with salt, let
stand one hour covered, then put in colander and let cold water ru...
|
Cucumber Salad Cups
Choose medium sized cucumbers, pare carefully and cut off the two ends,
cut them in halves lengthwise, take out the seeds and put th...
|
Stuffed Cucumbers
Choose medium sized cucumbers, pare, cut off one or both ends, extract
the seeds, boil from three to five minutes, drain and throw int...
|
Dandelions
Use the dandelions in the early spring when they are young and tender.
They take the place of spinach and are treated the same. (See S...
|
Egg Plant Croquettes
Peel, slice and boil until tender, mash and season with pepper and salt;
roll crackers or dry bread, and stir into it until very thi...
|
Escalloped Egg Plant
1 egg plant, 2 tablespoonfuls butter, one teaspoonful salt, 1/3
teaspoonful pepper, 1 egg, 4 tablespoonfuls grated cheese, 1
tablespo...
|
Fried Egg Plant
Select a plant not too large or old. Cut in slices one fourth of an inch
thick, and lay in weak salt water over night. In the morning ...
|
S Tuffed Egg Plant
Choose four rather small egg plants and cut in halves; with a spoon
scoop out a part of the flesh from each half, leaving a thin layer...
|
Endive Salad
Endive is wholesome and delicate. If the curled endive be prepared, use
only the yellow leaves, removing the thick stalks and cutting ...
|
A Flower Salad
The most beautiful salad ever imagined is rarely seen upon our tables,
although the principal material for its concoction may be grown...
|
Flower Sandwiches
Make a filling of two-thirds nasturtium blossoms, one third leaves, lay
on buttered bread, with buttered bread on top, sandwich style....
|
Preserved Rose Leaves
Put a layer of rose leaves in a jar and sprinkle sugar over them, add
layers sprinkled with sugar as the leaves are gathered until the...
|
Sachet Powders
In making sachet powders one general direction must be borne in
mind--each ingredient must be powdered before mixing. Potpourri should...
|
Violet Marmalade
Crush three pounds of violets to a pulp; in the meantime boil four
pounds of sugar, take out some, blow through it, and if little flak...
|
Garlic Butter Sauce
Bruise half a dozen cloves of garlic, rub them through a fine sieve with
a wooden spoon; mix this pulp with butter and beat thoroughly...
|
Ground Cherry Pudding
Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot
with bits of butter and cover with a soft batter made of one ...
|
Herbs
Whether food is palatable or not largely depends upon its seasoning.
Good, rich material may be stale and unprofitable because of its ...
|
Horseradish Cream Apple Sauce
Stew six sour apples and sift; let cool, and add two heaping
tablespoonfuls of grated horseradish; when cold and ready to serve add
d...
|
Kohl Rabi
Strip the leaves from the stem, put on in salted water and boil. Peel
the tubers, slice thin and boil until tender; drain and chop...
|
Leaves For Culinary Purposes
In addition to sweet and bitter herbs, we have many leaves available for
seasoning. The best known and most used are bay leaves, a lea...
|
Leeks
Leeks are generally used to flavor soups, sauces and salads and are
seldom brought to the table as a separate dish. However, they are
...
|
Boiled Lettuce
Take the coarser part of lettuce not delicate enough for a salad, boil
in salted water until soft, then drain thoroughly. Slightly b...
|
Lettuce Salad
Lettuce leaves whole or shredded are served with vinegar, salt, pepper,
mustard and a little sugar, or with a French or mayonnaise dre...
|
Stewed Green Peas With Lettuce
Shell a half peck of peas, and shred two heads of lettuce; boil together
with as little water as possible to keep it from burning, and...
|
Stuffed Lettuce
Use five clean heads of lettuce, wash thoroughly, open up the leaves and
fill between with any highly seasoned meat--sweetbreads, chic...
|
Lettuce Soup
Use three small lettuce heads, clean, drain, chop and put into a
saucepan with a tablespoonful of butter, cover and let steam for a fe...
|
Mangoes
Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches.
The following recipe applies to all but the peaches. Select gr...
|
Martynias
Gather the pods when young and tender enough to thrust a needle through
them easily, later they become hard and useless for pickles. L...
|
Melon Musk
It is said a muskmelon can be chosen by its odor. If it has none, it is
not good, if sweet and musky it is quite sure to be ripe. An...
|
Cantaloupe Frappe
Select two large cantaloupes that are ripe and of fine flavor; cut into
halves and scrape the pulp from same after removing the seeds ...
|
Cooked Muskmelon
Miss Corson, in one of her lectures, gives the following directions for
making a very nice dessert from muskmelons:--Make a rich syrup...
|
Muskmelon Pickle
Use ripe muskmelons, pare, remove seeds, and cut in pieces and put into
a stone jar. Cover with scalded vinegar and let them stand unt...
|
Melon Water
The following is said to be an infallible sign of a ripe watermelon, it
takes close inspection to find sometimes, but the sign is ther...
|
Watermelon Ice
Cut a watermelon in halves, scoop out the entire center, taking out the
seeds; chop in tray; add a cup of sugar. Pack the freezer, tur...
|
Watermelon Pickles
Eat the flesh and save the rind. Cut the rind into finger lengths and
about an inch in width, pare and cut out all the red flesh, thro...
|
Mint Sauce
Four dessert spoons of chopped mint, two of sugar, one quarter pint of
vinegar. Stir all together; make two or three hours before need...
|
Mint Vinegar
Fill a bottle loosely with fresh, clean mint, pour over good vinegar,
cork tightly and let stand two or three weeks. Then pour off and...
|
Mushrooms
The highest authorities say an edible mushroom can easily be
distinguished from a poisonous one by certain characteristics;--a true
m...
|
Baked Mushrooms
Hold the mushrooms by the stems, dip them in boiling hot water a moment
to help loosen the skin, cut off their stems. Boil the parings...
|
Mushroom Catsup
Boil one peck of mushrooms fifteen minutes in half a pint of water,
strain, or not, through a sieve to get all the pulp; add a pint of...
|
Fried Mushrooms
Pare the mushrooms, cut off their stems, lay them on their heads in a
frying pan in which a tablespoonful of butter has been melted, p...
|
Mushrooms With Macaroni
Boil half a pound of macaroni. Put a pint of water, one small onion, a
sprig of parsley, the juice of half a lemon, a teaspoonful of s...
|
Marrow With Mushrooms
Procure a shinbone and have the butcher split it; remove the marrow and
cut it into inch-thick slices; then boil it one and one-half m...
|
Mushroom Omelet
Cook a dozen small, even sized mushrooms in a saucepan with half an
ounce of butter and half a saltspoonful of salt sprinkled over the...
|
Mushrooms On Toast
Prepare enough mushrooms to measure one half-pint when chopped, and
enough of raw ham to fill a tablespoon heaping full. Mix these and...
|
Mushroom Soup
Get your butcher to crack for you a shank of beef. Put over it four
quarts of water. Let it boil hard for a few moments until all the ...
|
Mustard
In early spring the young leaves are used as a garnish, or, finely cut,
as a seasoning to salads. The Cabbage Leaved Mustard makes an ...
|
Aromatic Mustard
Upon one tablespoonful of grated horseradish, an ounce of bruised ginger
root, and five long red peppers pour half a pint of boiling v...
|
Nasturtium
The flowers are used to garnish salads, the young leaves and flowers
make a lovely salad (See Flower Salad). The young buds and leav...
|
Nasturtium Pickles
Gather the seeds as soon as the blossoms fall, throw them into cold salt
water for two days, at the end of that time cover them with c...
|
Boiled Okra Or Gumbo
The long seed pod is the edible part of this plant, it can be canned or
dried for winter use. If dried let it soak an hour or so b...
|
Fried Okra
Cut it lengthwise, salt and pepper it, roll it in flour and fry in
butter, lard or drippings.
...
|
Okra Fritters
Boil the okra, cut in slices, make a batter as for batter cakes, dip the
okra in and fry in plenty of hot lard.
...
|
Okra Gumbo Soup
Use two quarts of tomatoes to one quart of okra cut in rings; put them
over the fire with about three quarts of water and let the mixt...
|
Onions
Peel and slice onions under water to keep the volatile oil from the
eyes. A cup of vinegar boiling on the stove modifies the disagreea...
|
Onion Flavoring
To prepare onion flavoring for a vegetable soup, peel a large onion,
stick several cloves into it and bake until it is brown. This giv...
|
Fried Apples And Onions
Take one part onion to two parts apple. Slice the apples without paring,
and slice the onions very thin. Fry together in butter, keepi...
|
Onion Omelet
Put a lump of butter or dripping in a frying pan, then put in sliced
onions, salt and pepper, cook slowly until done, but not brown. B...
|
Onion Pickles
Choose small uniform onions; make a brine that will hold up an egg, and
pour over the onions boiling hot. Let them lie in this twenty-...
|
Baked Onions
Boil in milk and water until just done, then drain and put them in a
buttered frying pan. Put a bit of butter, salt, and pepper on eac...
|
Cream Onions
Boil onions in two waters and drain; pour over them a little boiling
milk and set over the fire, add butter, cream, salt and pepper an...
|
Escalloped Onions
Boil onions in salted water with a little milk until they are tender.
Put a layer of onions in a baking dish, scatter bread crumbs ove...
|
Stuffed Onions
Boil onions one hour in slightly salted water, and remove the centers.
Make a stuffing of minced liver or chicken in these proportions...
|
Parsley
Parsley is the prime favorite of the garnishes. Its pretty curled leaves
are used to decorate fish flesh and fowl and many a vegetable...
|
Fried Parsley
Wash the parsley very clean, chop fine and fry in butter in the
proportion of one tablespoonful of butter to one pint of minced parsle...
|
Parsley Vinegar
Fill a preserving bottle with parsley leaves, freshly gathered and
washed, and cover with vinegar. Screw down the top and set aside fo...
|
Boiled Parsnips
Wash, scrape and cut them into slices about an inch thick, put them in a
saucepan with salted water and cook until tender, drain, cove...
|
Broiled Parsnips
After parsnips are boiled, slice and broil brown. Make a gravy as for
beefsteak.
...
|
Browned Parsnips
Put two or three thin slices of salt pork in the bottom of a kettle and
let them brown, scrape and slice the parsnips and pare about t...
|
Fried Parsnips
Scrape and wash parsnips, cut off the small end and cut the thick part
into half-inch-thick slices. Put them in boiling water with a
...
|
Parsnip Fritters
Scrape and halve the parsnips, boil tender in salted water, mash smooth,
picking out the woody bits; then add a beaten egg to every fo...
|
Mashed Parsnips
Boil parsnips tender in salted water, drain and mash them through a
colander. Put the pulp into a saucepan with two or three tablespoo...
|
Mock Oysters
Use three grated parsnips, three eggs, one teaspoonful of salt, one
teacupful of sweet cream, butter half the size of an egg, three
t...
|
Parsnip Puffs
Take one egg, well beaten, and add (without stirring until the
ingredients are in) one teacupful each of cold water and flour, one
he...
|
Ambushed Peas
Cut the tops off of biscuits or buns twenty-four hours old. Scoop out
the inside and put both shells and tops into the oven to cru...
|
Boiled Peas
Do not shell peas until ready to cook. Salt, and slightly sweeten if
needed boiling water, drop the peas so slowly into the water it w...
|
Peas And Buttered Eggs
Stew a pint of young peas with a tablespoonful of butter, a little salt,
pepper and chopped parsley, until they are tender; beat up tw...
|
Canapes Of Peas
These form a dainty entree. To prepare the canapes take some slices of
stale bread about two inches thick and cut into neat rounds wit...
|
Peas And Lettuce
Use a pint of peas and two young lettuces cut small. Put in as little
water as possible to use and not burn, let them boil until tende...
|
Peas Au Parmesan
Grate one and one-half ounces of cheese, add to it two tablespoonfuls of
cream, a gill of milk, a tablespoonful of butter, saltspoonfu...
|
Green-pea Salad
Shred some lettuce and add to it the peas--they should be boiled with a
little mint, and be quite cold. Add the salad dressing just be...
|
Pea And Nut Salad
Use one cupful of chopped pecan nuts to three cupfuls of French peas.
Serve on lettuce with mayonnaise.
...
|
Pea Soup
Use chicken, mutton, or beef broth, or water for a liquor in which to
boil two cups of green peas, add to them one minced onion, one c...
|
Deviled Peppers
Use green bell peppers, cut off the stem end and remove the inside. Chop
cooked cold ham, and with it as many eggs as one wishes, or...
|
Pickled Peppers
Remove the seeds from large green peppers, slice them and lay them in a
jar alternating each layer of peppers with a layer of cabbage,...
|
Pepper Salad
Shave as fine as possible one head of cabbage, use an ounce of mustard
seed, or an ounce of celery seed as one prefers either flavor; ...
|
Stuffed Peppers
Cut off the stem end of green bell peppers. Mince cooked chicken or use
a can of shrimps, and mix with it almost an equal weight of br...
|
Oakland Stuffed Peppers
Cut off the tops and scoop out the seeds of six peppers, chop an extra
pepper without seeds, mix with it a small onion chopped, a cupf...
|
Browned Mashed Potatoes
Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of
cream, the yolks of two eggs, a tablespoonful of butter, peppe...
|
Potatoes With Cheese Sauce
Use twelve good sized potatoes, mash, add pepper, salt, milk and butter.
Make a cup of drawn butter, (milk, butter and a very little c...
|
Lyonnaise Potatoes
Put a large lump of butter in a saucepan and let it melt; then add one
small onion chopped fine or sliced thin, when it is nicely brow...
|
Potato Pancakes
Grate eight large pared potatoes, add to them one and one
half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump
of b...
|
Ringed Potatoes
Peel large potatoes, cut them round and round as one pares an apple, fry
in clean, sweet, very hot lard until brown; drain on a sieve,...
|
Potato Turnovers
Use ten tablespoonfuls of whipped mashed potatoes with a little salt
added gradually, six tablespoonfuls of flour and three tablespoon...
|
Potato Souffle
Choose large, smooth, handsome, uniform potatoes, allow an extra potato
for any waste. Bake and with a very sharp knife cut them in tw...
|
Potato Soup
Use the water in which the potatoes were boiled, add three
tablespoonfuls of mashed potato to a pint of water, and as much rich
milk ...
|
Stuffed Potatoes
Bake handsome, uniform potatoes, cut off the tops with a sharp knife,
take out the inside. Add to the scraped potato, butter, milk, pe...
|
Potatoes Used To Cleanse
Small pieces of raw potato in a little water shaken vigorously inside
bottles and lamp chimneys will clean them admirably. To clean a ...
|
Baked Pumpkin
Slice the pumpkin a quarter of an inch thick, peel and put a layer in
the bottom of a baking dish, then a layer of sugar with a spri...
|
Canned Pumpkin
Stew pumpkin as for pies, put while hot in cans and seal.
...
|
Pumpkin Loaf
Take one quart of stewed pumpkin mashed fine, one teaspoonful each of
salt and baking soda, one tablespoonful sugar, three pints of me...
|
Pumpkin Marmalade
Take ripe yellow pumpkins, pare and cut them into large pieces, scrape
out the seed, weigh and to every pound take a pound of sugar an...
|
Pumpkin Pie
To one quart of rich milk take three eggs, three big tablespoonfuls of
sugar, a little salt, and a tablespoonful of ginger, a teaspoon...
|
Preserving Pumpkins For Winter Use
A good way to prepare pumpkin for winter use is to cook and sift it as
fine as for pies, then add nearly as much sugar as there is pum...
|
Pumpkin Soup
For six persons use three pounds of pumpkin; take off the rind, cut in
pieces and put in a saucepan with a little salt and cover with ...
|
How To Serve Radishes
Let every housekeeper try serving radishes in this dainty way. Cut off
the root close to the radish and remove the leaves, leaving...
|
Radish Cucumber And Tomato Salad
Slice a bunch of radishes, and a cucumber very thin, make a bed of cress
or lettuce, over this slice three solid tomatoes, and cover w...
|
Baked Rhubarb
Peel rhubarb stalks, cut into inch lengths, put into a small stone crock
with at least one part sugar to two parts fruit, or a larger ...
|
Bottled Rhubarb
Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for
pies, fill a Mason jar with the fruit and pour over it freshly...
|
Rhubarb Cobbler
Two cups of flour sifted with two teaspoons of baking powder and
one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one...
|
Cream Rhubarb Pie
One cup of rhubarb which has been peeled and chopped fine; add one cup
of sugar and the grated rind of a lemon. In a teacup place one
...
|
Rhubarb Jam
Use equal parts of rhubarb and sugar, heat the sugar with as little
water as will keep it from burning, pour over the rhubarb and let ...
|
Rhubarb Tapioca
Soak over night two-thirds of a cupful of tapioca. In the morning drain;
add one cupful of water and cook the tapioca until it is clea...
|
Rutabagas Boiled
Pare, slice and boil in as little salted water as possible, a little
sugar added is an improvement. When dry and tender serve plai...
|
Rutabagas And Potatoes
Use three-fourths potatoes and one-fourth rutabagas; boil in salted
water until tender, add a lump of butter, a dust of pepper and mor...
|
Salad Dressings
=Cream Dressing.=--Where oil is disliked in salads, the following dressing
will be found excellent. Rub the yolks of two hard-boiled e...
|
Boiled Salsify
Scrape off the outer skin of the roots, cut in small pieces and throw
into water with a little vinegar to prevent turning brown. Boil ...
|
Escalloped Salsify
Cook salsify in salted water until tender, alternate it in a baking dish
with bread crumbs seasoned with pepper and salt, and dot with...
|
Salsify Fritters
Scrape some oyster plant and drop quickly into cold water with a few
drops of vinegar to prevent its turning dark. Boil until soft in ...
|
Fried Salsify
Scrape, cut into finger lengths and boil in salted water, drain and
cover with a dressing of oil and vinegar, salt and pepper. Let sta...
|
Salsify Soup
Use a pint of salsify cut fine, boil until soft in a pint of water, mash
and put through a sieve. Have ready three pints of boiling mi...
|
Sauces
=Asparagus Sauce.=--Use the tender part of the stalks for the main dish,
boil the tougher part until it is as soft as it will be, then...
|
Scorzonera
The roots are eaten boiled like those of salsify--or like the Jerusalem
artichoke. The recipes of either are applicable to scorzonera....
|
Shallots
The bulbs are more delicate than onions, and are used to flavor soups,
salads, dressings and sauces. The leaves when young help in for...
|
Sorrel And Swiss Chard
Sorrel and Swiss chard are often used together as the chard modifies the
acidity of the sorrel. They make acceptable greens when used ...
|
Sorrel Soup
Pick off the stems and wash the leaves of a quart of sorrel, boil in
salted water, drain and chop fine, mix butter and flour in a sauc...
|
Sorrel And Spinach Soup
To one quart of sorrel add a handful of spinach and a few lettuce
leaves. Put them in a frying pan with a large piece of butter and co...
|
Baked Spinach
Use one-half peck of spinach. Pick over the leaves carefully, remove all
wilted ones and roots, wash thoroughly and put in boiling w...
|
Boiled Spinach French
Prepare as above, after it is thoroughly tender, throw into a colander
and drench with cold water. This gives a firmness and delicacy ...
|
Victor Spinach
Carefully wash the spinach, scald it in boiling salted water, then pour
cold water over it, drain and chop fine. Stew an onion in butt...
|
Fried Spinach
Take cold spinach left from dinner, premising that it was boiled tender
in properly salted water, and that there were three or four po...
|
Ravioli Of Spinach
Prepare a potato paste as for Potato Turnovers, or a good puff paste,
and with a saucer or tin cutter of that size cut out a circle. P...
|
Spinach Salad
Take two dozen heads of spinach, season with salt and pepper, put in
salad dish and set away on ice. Take the yolks of three hard boil...
|
Cooking Summer Squash
Quarter, seed, pare and lay them in cold water. Steam over boiling soft
water if possible, or boil in salted water and drain thoroughl...
|
Escalloped Summer Squash
The squash is pared and sliced and laid in a baking dish alternating
with cracker crumbs, seasoned with butter, pepper and salt, until...
|
Fried Summer Squash
Cut the squash in thin slices and sprinkle with salt. Let it stand a few
minutes, then beat an egg, in which dip the slices. Fry in bu...
|
Summer Squash Fritters
Use three medium sized squashes; pare, cut up and boil tender, drain
thoroughly and mash, season with pepper and salt; add one cupful ...
|
Baked Winter Squash
Cut in small pieces to serve individually, bake with the rind on, scoop
out the squash, season it with butter, pepper, salt, a little ...
|
Boiled Winter Squash
Peel and cut into pieces a large squash that will, when cooked fill a
half gallon. Steam over hot salted water if possible, if not put...
|
Squash Biscuit
One and one-half cupfuls of sifted squash, half a cupful of sugar, half
a cake of compressed yeast, one cupful of milk, half a teaspoo...
|
Squash Custard
Use a cupful of mashed squash, stir into it a pint of hot milk, then add
four well beaten eggs, a tablespoonful of butter, and season ...
|
Squash Soup
To one quart of thoroughly cooked pumpkin or squash allow two quarts of
milk, plenty of butter, pepper and salt. Serve with toasted br...
|
Sweet Potato Biscuit
One quart of flour, one quart of sweet potatoes--after they are boiled
and grated--one-half cupful of lard, one cup of yeast--mix with...
|
Escalloped Sweet Potatoes
Boil the potatoes the day before. Peel and slice them rather thick. In
the bottom of a baking-dish put bits of butter, sprinkle sugar ...
|
Sweet Potato Loaf
Boil and mash sweet potatoes, season with butter, pepper and salt, put
into a buttered baking dish, cover with bread crumbs dotted wit...
|
Sweet Potatoes Roasted
Sweet potatoes roasted under beef or lamb are very nice. Take the skin
off carefully to leave the surface smooth, wash and put them un...
|
Sweet Potato Salad
Boil three large sweet potatoes. Cut into half-inch squares. Cut into
very small pieces two stalks of celery. Season with salt and pep...
|
Swiss Chard Or Silver Leaf Beet
The leaves of Swiss Chard are boiled and used like spinach. The stalks
and midrib are very broad and tender and when young are used li...
|
Baked Tomatoes
Tomatoes may be simply baked without stuffing. Peel them first, lay stem
end down in a dripping pan, cut a Greek cross on the top of e...
|
Broiled Tomatoes
Turn hot boiling water on to the tomatoes to peel them, cut slices at
least three-quarters of an inch thick, and small tomatoes in hal...
|
Escalloped Tomatoes
Arrange in a baking pan layers of tomatoes covered with bread crumbs
seasoned with salt, pepper, a little sugar, and dotted with butte...
|
Tomato Catsup
Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3
tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of...
|
Tomato Figs
Scald and peel the tomatoes, then weigh them, place them in a stone jar
with an equal amount of sugar and let them stand two days, the...
|
Fried Tomatoes
Do not pare the tomatoes, cut in slices, roll in flour and fry in butter
until both sides are brown, season with salt, pepper and a li...
|
Macaroni With Tomatoes
Remove from each tomato the pips and watery substance it contains; put
the tomatoes in a saucepan with a small piece of butter, pepper...
|
Tomato Mustard
To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a
half hour, and strain through a sieve. Add two dessertspoonfuls ...
|
Frozen Tomato Salad
Peel and chop fine a half dozen solid tomatoes, season with a
teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon...
|
Tomato Soup
Boil a quart of tomatoes in a pint of water for twenty minutes and
strain; put in a small teaspoonful of soda, and a quart of milk as ...
|
Stuffed Tomatoes
Cut off a transverse slice from the stem end of the tomato; scrape out
the inside pulp and stuff it with mashed potatoes, bread crumbs...
|
Tomato Wine
Take fresh ripe tomatoes, mash very fine, strain through a thin cloth.
To every gallon of the pure juice add one and one-quarter pound...
|
Baked Turnips
Peel and boil some turnips in salted water to which a half teaspoonful
of sugar has been added. Slice them half an inch thick and put ...
|
Boiled Turnips
Put three tablespoonfuls of butter in a saucepan and as soon as it is
melted put in one small onion, minced fine and one quart of turn...
|
Turnip Salad
Slice very thin three or four turnips; put them to soak over night,
change the water the next morning, then cut up very fine, put on s...
|
Vegetable Aspic Molds
In the bottom of some very small molds lay alternately small pieces of
chili, chervil and hard-boiled white of egg. Cover these well w...
|
Vegetable Soup
Put a half-cup of drippings into a saucepan, thicken it with two
tablespoonfuls of flour, cut into it and brown two small onions. Have...
|
To Dry Angelica
Take the Stalks of Angelica, and boil them tender; then put them to
drain, and scrape off all the thin Skin, and put them into scaldin...
|
To Preserve Green Apricocks
Take Apricocks before the Stones are very hard; wet them, and lay
them in a coarse Cloth; put to them two or three large Handfuls of
...
|
To Make Goosberry Clear-cakes
Take a Gallon of white Goosberries, nose and wash them; put to them
as much Water as will cover them almost all over, set them on an h...
|
To Make Goosberry-paste
Take the Goosberries, nose and wash them, put to them as much Water
as will almost cover them, and let them boil a Quarter of an Hour;...
|
To Dry Goosberries
Take the large white Goosberries before they are very ripe, but at
full Growth, stone and wash them, and to a Pound of Goosberries put...
|
To Preserve Goosberries
Take the white Goosberries, stamp and strain them; then take the
largest white Goosberries when they just begin to turn, stone them,
...
|
To Dry Cherries
Stone the Cherries; and to ten Pound of Cherries, when they are
ston'd, put three Pound of Sugar very fine beaten; shake the
Cherries...
|
To Make Cherry-jam
Take twelve Pound of ston'd Cherries, boil them, break them as they
boil; and when you have boiled all the Juice away, and can see the...
|
To Dry Cherries Without Sugar
Stone the Cherries, and set them on the Fire, with only what Liquor
comes out of them; let them boil up two or three Times, shaking th...
|
To Dry Cherries In Bunches
...
|
Take Kentish Cherries Or Morella And Tye Them In Bunches With
a Thread, about a Dozen in a Bunch; and when you have dry'd your
other Cherries, put the Syrup that they come out of to your Bunches;
l...
|
To Make Cherry-paste
Take Cherries, stone and boil them, breaking them well the while,
and boil them very dry; and to a Pound of Cherries put a Pound and a...
|
To Preserve Cherries
Either Morella or Carnations, stone the Cherries: To Morella
Cherries, take the Jelly of white Currants, drawn with a little
Water; a...
|
To Dry Currants In Bunches Or Loose Sprigs
When your Currants are ston'd and ty'd up in Bunches, take to a
Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put
...
|
To Make Currant Clear-cakes
Strip the Currants, wash them, and to a Gallon of Currants put about
a Quart of Water; boil it very well, run it thro' a Jelly-bag; to...
|
To Preserve Red Currants
Mash the Currants, and strain them thro' a thin Strainer; take a
Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of
Water...
|
To Make Currant-paste Either Red Or White
Strip the Currants, and put a little Water to them, just to keep
them from sticking to the Pan; boil them well, and rub them thro' a
...
|
To Preserve White Currants
Take the large white Currants, not the Amber-colour'd, strip them,
and to two Quarts of Currants put a Pint of Water; boil them very
...
|
To Preserve Rasberries
Take the Juice of red and white Rasberries; (if you have no white
Rasberries, use half Codling-Jelly) put a Pint and half of the Juice...
|
To Make Jam Of Rasberries
Take the Rasberries, mash them, and strain half; put the Juice to
the other half that has the Seeds in it; boil it fast for a Quarter
...
|
To Make Rasberry-paste
Mash the Rasberries, strain half, and put the Juice to the other
half with the Seeds; boil them fast for a Quarter of an Hour; and to
...
|
To Make Rasberry Clear-cakes
Take half Rasberries and half white Currants, almost cover them with
Water; boil them very well a Quarter of an Hour, then run them th...
|
To Make Rasberry-drops
Mash the Rasberries, put in a little Water, boil and strain them,
then take half a Pound of fine Sugar, sifted thro' an Hair Sieve;
j...
|
To Dry Apricocks
Take four Dozen and a half of the largest Apricocks, stone them and
pare them; cover them all over with four Pound of Sugar finely
be...
|
To Dry Apricocks In Quarters Or Halves
Take four Pound of the Halves or Quarters, pare them, and put to
them three Pound of Sugar fine beaten; strew some on them as you
par...
|
To Make A Good Green
Lay an Ounce of Gumboodge in Water 'till it is all melted, Half a
Quarter of a Pint of Water is sufficient; then take an Ounce and
Ha...
|
To Sugar All Sorts Of Small Fruit
Beat the White of an Egg, and dip the Fruit in it; let it lye on a
Cloth that it may not wet; then take fine sifted Sugar, and rowl th...
|
To Scald All Sorts Of Fruit
Put the Fruit into scalding Water, (as much as will almost cover the
Fruit) set it over a slow Fire, keep them in a Scald 'till they a...
|
To Make Caramel
Take China Oranges, peel and split them into Quarters, but don't
break the Skin; lay the Quarters before a Fire, turning them 'till
t...
|
To Candy Cowslips Or Any Flowers Or Greens In Bunches
Steep Gum-Arabick in Water, wet the Flowers with it, and shake them
in a Cloth, that they may be dry; then dip them in fine sifted
Su...
|
To Candy Little Green-oranges
Lay the Oranges in Water three Days, shifting them every Day; then
put them into scalding Water, keeping them in a Scald, close
cover...
|
To Make Lemmon-wafers
Take fine sifted Sugar, and put it in Spoons, colouring it in every
Spoon of several Colours; wet it with Juice of Lemmon; this is to
...
|
To Burn Almonds
Take a Pound of Jordan-Almonds, set them before a hot Fire, or in
an Oven, 'till they are very crisp; then take three Quarters of a
P...
|
To Make Perfum'd Pastels
Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of
Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine,
m...
|
To Make Hartshorn-flummery
Take half a Pound of Hartshorn, boil it in four Quarts of Water till
it comes to one, or less; let it stand all Night; then beat and
...
|
To Make Raw-almond Or Ratafea-cream
Take a Quarter of a Pound of bitter or sweet Almonds, which you like
best, blanch and beat them very fine, mix them with a Quart of Cr...
|
To Make Chocolate-cream
Take a Quarter of a Pound of Chocolate, breaking it into a Quarter
of a Pint of boiling Water; mill it and boil it, 'till all the
Cho...
|
To Make Sego-cream
Take two Spoonfuls of Sego, boil it in two Waters, straining the
Water from it; then put to it half a Pint of Milk, boil it 'till
'ti...
|
To Ice Cream
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either
plain or sweeten'd, or Fruit in it; shut your Pots very close; to...
|
To Make Almond-cream
Take a Quarter of a Pound of Almonds, blanch and beat them very
fine, put them to a Pint of Cream, boil the Almonds and Cream, then
s...
|
To Make Trout-cream
Have three or four long Baskets made like a Fish; then take a Quart
of new Milk and a Pint of Cream, sweeten it, and put in a little
...
|
To Make Almond-butter
Take a Pint of Milk, and about twelve large Laurel Leaves, break the
Leaves in three or four Pieces; boil them in the Milk 'till it is...
|
To Make Orange-butter
Take the Rind of two or three Oranges, and boil them very tender;
then beat them very fine in a Mortar, and rub them thro' an Hair
Si...
|
To Make Spanish-butter
Take two Gallons of Milk, boil it, and, whilst boiling, put in a
Quart of Cream; let it boil after the Cream is in; set it in two
bro...
|
To Make Clouted-cream
Take four Gallons of Milk, let it just boil up; then put in two
Quarts of Cream, and when it begins to boil again, put it in two
larg...
|
To Make A Very Thick Raw Cream
Take two Trays, keep them boiling hot; and, when you bring your
Milk, put it in the scalding-hot Tray, and cover it with the other
ho...
|
To Make Citron-cream
Take half a Pound of Green Citron, cut it as thin as possible, and
in small long Pieces, but no longer than half an Inch: Put it in a
...
|
To Make Pistato-cream
Take half a Pound of Pistato-Nuts, break them, and blanch the
Kernels, and beat all (except a Dozen, that you must keep to slice,
to ...
|
To Make Blamange
Take two Ounces of Ising-glass, steep it all Night in Rose-Water;
then take it out of the Water and put to it a Quart of Milk, and
ab...
|
To Make All Sorts Of Fruit-cream
Take your Fruit, (scalded) or Sweet-meats, and rub it thro' an Hair
Sieve, and boil your Cream; and when 'tis cold, put in your Fruit,...
|
To Make Sack-posset Or Sack-cream
Take twelve Eggs, (the Whites of but six) beat them, and put to them
a Pint of Sack and half a Pound of Sugar; set them on a Fire,
ke...
|
To Make A Trifle
Take a Pint of Cream, and boil it, and when it is almost cold,
sweeten it, and put it in the Bason you use it in; and put to it a
Spo...
|
To Make Ratafea-cream
Take Kernels of Apricocks, beat them very fine, and to two Ounces
put a Pint of Cream and two Eggs; sweeten it, set it on the Fire,
a...
|
To Make Almond-butter
Take half a Pound of Almonds finely beaten, mix them in a Quart of
Cream; strain the Cream, and get out as much of the Almonds as y...
|
To Make Eringo-cream
Take a Quartern of Eringo's, cut them small, and boil them in half a
Pint of Milk, 'till they are tender; then put to them a Pint of
...
|
To Make Barley-cream
Take two Ounces of Pearl-Barley, boil it in four or five Waters
'till it is very tender; then rub it thro' an Hair Sieve, and put it
...
|
To Make Butter'd Orange
Rasp the Peel of two Oranges into half a Pint of Water; put to it
half a Pint of Orange-Juice, and six Eggs, (but two of the Whites)
...
|
To Make Lemmon-jelly
Take four Lemmons, rasp the Rinds into a Pint and half of
Spring-Water, let it lye an Hour; and then put to it the Whites of
five Egg...
|
To Make Hartshorn-jelly
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts
of Spring-Water, 'till consum'd to three Pints; let it stand all
...
|
To Make Round Biscuit With Coriander Seeds
Take nine Eggs, and but four of the Whites, beat them very well, put
to them eight Spoonfuls of Rose-Water, and eight of
Orange-Flowe...
|
To Make Spunge-biscuit
Take the Yolks of eighteen Eggs, beat them well, the Whites of nine
whip'd to a Froth, and beat them well together; put to them two
P...
|
To Make Long-biscuit
Take thirty Eggs, (the Whites of fourteen (break twenty eight of
them; beat them very well with two Spoonfuls of Rose-Water; then put
...
|
To Make Almond-paste
Lay a Pound of Almonds all Night in Water, and warm some Water the
next Day to make them blanch, and then beat them very fine with
Ro...
|
To Make All Sorts Of Sugar-puffs
Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up
into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or
...
|
To Make Ratafea-drops Either Of Apricock-kernels Or Half Bitter And Half Sweet-almonds
Take a Pound of Kernels or Almonds beat very fine with Rose-Water;
take a Pound of sifted Sugar and the Whites of five Eggs beat to a
...
|
To Make Chocolate-puffs
Take a Pound of fine sifted Sugar, and three Ounces of Chocolate
grated, and sifted thro' an Hair Sieve; make it up to a Paste with
W...
|
To Make Almond-loaves
Beat a Pound of Almonds very fine, mix them well with three Quarters
of a Pound of sifted Sugar, set them over the Fire, keep them
st...
|
To Make Brown-wafers
Take half a Pint of Milk and half a Pint of Cream, and put to it
half a Pound of brown Sugar; melt and strain it thro' a Sieve; take
...
|
To Make Little Round Ratafea-puffs
Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff,
and a Pound and a Half of sifted Sugar; make it up to a stiff Paste
...
|
To Make Almond-paste Either Bitter Or Sweet: The Bitter Are Ratafea
Blanch and beat a Pound of Almonds; put in just Rose-Water enough to
keep them from Oiling; then take a Pound of fine Sugar, and boil ...
|
To Make Orange Or Lemmon-puffs
Take a Pound of fine sifted Sugar, and grate the Outside Rind of two
large Oranges or Lemmons; put the Rind to the Sugar, and beat the...
|
To Make Bean'd-bread
Blanch half a Pound of Almonds, slice them thin the long Way, lay
them in Rose-Water all Night; then drain them from the Water, and
s...
|
To Make Ice Almond-cakes
Beat a Pound of Almonds very fine, with Rose-Water, to keep them
from Oiling; mix them with half a Pound of sifted Sugar, make them
u...
|
To Make Honeycomb-cakes Of Orange-flower-violet Of Cowslips
Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve,
wet it more than for a Candy, with Orange-Flower-Water, for the
Or...
|
To Make Wormwood-cakes
Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet
it more than a Candy with Water; boil it pretty fast 'till it is
...
|
To Make Chocolate-almonds
Take two Pound of fine sifted Sugar, half a Pound of Chocolate
grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of
Am...
|
To Make All Sorts Of Sugar-paste
Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine;
to a Pound of Sugar put a Quarter of a Pound of Starch; make it of
...
|
To Make Fruit-biscuit
Scald the Fruit, dry it well from the Water, and rub it through a
Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty
d...
|
To Make Rock-sugar
Take a red Earthen Pot, that will hold about four Quarts, (those
Pots that are something less at the Top and Bottom than in the
Middl...
|
To Candy Orange-flowers
Take the Flowers full blown, pick the white Leaves, and put them in
Water an Hour or two; then put them into boiling Water, letting th...
|
To Make Citron Marmalet
Boil the Citron very tender, cut off all the yellow Rind, beat the
White very well in a Tray, or wooden Bowl, shred the Rind, and to a...
|
To Preserve Citrons
Take the largest Malaga Citrons, cut them in four Quarters, scrape
the Rind a little, but not all the Yellow off; cut out all the Meat...
|
To Make Orange-halves Or Quarters With The Meat In Them
Rasp the Oranges round and thin, cut them in Halves, pick out the
Meat, boil the Halves very tender, then take half of them, that are
...
|
To Make Pomegranate Clear-cakes
Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and
all; boil it well, and run it thro' the Jelly-bag again; then colour
...
|
To Make Orange Or Lemmon Clear-cakes
Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag,
take a Quart of Jelly, and the Meat of three or four Oranges, boil
...
|
To Make Orange-marmalet
Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and
beat them very fine; then take three Pound of fine Sugar and a Pin...
|
To Make Orange-drops
Take about a Dozen Oranges, squeeze out the Juice, boil the Rind
very tender, cut out most of the White, and beat the yellow Rind
ver...
|
To Make China Chips
Cut the Rind of China Oranges in long Chips, but very thin, and
with none of the White; boil them in Water 'till they are very
tender...
|
To Make Orange-paste
Rasp the Oranges, and you may make the Outside for Knots; then cut
the Oranges, and pick out all the Meat, and all the Stones from the...
|
To Dry Oranges In Knots Or Lemmons
Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small
as you can, and break the Rasping as little as you can, that the
...
|
To Preserve Golden Or Kentish-pippins
Boil the Rind of an Orange very tender, and let it lye in Water two
or three Days; then make a strong Jelly with Pippins, and run it
...
|
To Preserve Whole Oranges Or Lemmons
Rasp them very thin, just the Outside Rind off; lay them in Water
twenty four Hours; then set them on the Fire with a good Quantity of...
|
To Make Quince Clear-cakes
Pare, quarter, and boil the Quince with as much Water as will cover
it, putting in a little more as it boils, but not too much; let it...
|
To Make Quince-paste
Pare the Quinces, and quarter them; to a Pound of Quince put half a
Pound of Sugar and half a Pint of Water; boil it fast 'till the
Q...
|
To Make Quince-chips
Pare the Quinces, and slice them into Water; put them into boiling
Water; let them boil fast 'till they are very tender, but not so
s...
|
To Preserve Whole Quinces
Take a Pound of Quince par'd and quarter'd, cut out all the Hard,
put to it a Pound of fine Sugar and half a Pint of Water, and let it...
|
To Make Red Quince-marmalet
Pare the Quinces, quarter them, and cut out all that is hard; to a
Pound of Quinces put in a Pound and a Half of Sugar, and half a Pin...
|
To Dry Barberries
Take Barberries, stone them, and tye them in Bunches, or loose in
Sprigs, which you please; weigh them, and to every Pound of
Barberr...
|
To Preserve Barberries
Stone the Barberries in Sprigs; and to a Pound of Barberries make a
Syrup of a Pound and a Half of fine Sugar, with half a Pint of Wat...
|
To Make Barberry-drops
Take a good Quantity of Barberries, strip them off the Stalks; put
to them a little Water, to keep them from Burning; boil them, and
...
|
To Make White Quince-marmalet
Pare Quinces, and quarter them, putting as much Water as will cover
them, and boil them all to Pieces to make Jelly; run it through a
...
|
To Dry Grapes
Take the large Bell-Grapes, just before they are ripe; stone them in
Bunches, and put them into scalding Water, covering them close wi...
|
To Preserve Grapes
Peel the Grapes and stone them; put them in a Pan, cover them very
close; first let them boil, and set them sometimes on and off the
...
|
To Dry Black Figs
Weigh the Figs, and slit them at the Bottom; put them into boiling
Water, and boil them 'till they are very tender; drain them well
f...
|
To Make White Pear-plum Clear-cakes
Take a good Quantity of white Pear-Plums, as many as you think will
make three Pints, with as much boiling Water as will cover them;
...
|
To Make White Plum-paste
Take a Pound of fine Sugar, and a Pint of Water, or more, as the
Quantity you intend to make requires; set it on the Fire, let it
boi...
|
To Make Red Plum Clear-cakes
Take white Pear-Plums, half White and half Black, or if you have no
Black, one third of Damsins, and as much Water as will cover them;...
|
To Make Red Plum-paste
Take half white and half red Plums, as you did for the Clear-Cakes;
boil them with as much Water as will cover them; then, to a Quart ...
|
To Dry Plums Like The French Plums With Stones In Them
When you have laid out all your Plums that are to be stopt, put
white Pear-Plums, or any large black Plums, in an Earthen Pot, and
ma...
|
To Dry Peaches
Stone the largest white Newington Peaches, and pare them, and have
ready a Pan over the Fire with boiling Water; put in the Peaches,
...
|
To Make Peach-chips
Pare the Peaches, and cut them in thin Chips; to four Pound of Chips
put three Pound and a Half of fine beaten Sugar; let the Sugar an...
|
To Preserve Or Dry Nutmeg-peaches
Peel the Peaches, and put them in boiling Water; let them boil a
Quarter of an Hour; lay them to drain, weigh them, and to a Pound of
...
|
To Preserve Cucumbers
Take Cucumbers of the same Bigness that you wou'd to pickle; pick
them fresh, green, and free from Spots; boil them in Water 'till
th...
|
To Dry Green Figs
Take the white Figs at the full Bigness, before they turn Colour;
slit them at the Bottom; put your Figs in scalding Water; keep them
...
|
To Preserve White Pear-plums
Slit your Plums, and scald them in a thin Syrup; as for drying them,
put them in a thick Syrup of clarify'd Sugar, as much as will cov...
|
To Preserve Black Pear-plums Or Damascenes
Take two Pound of Plums, and cut them in the Seam; then take a Pint
and half of Jelly, made of the same Plum, and three Pound and a ha...
|
To Dry Black Pear-plums Or Muscles Or The Great Moguls
Stone your Plums, and put them in a large earthen Pot; make a Syrup
with a Pound of single-refin'd Sugar and three Pints of Water; or ...
|
To Dry Amber Or Any White Plums
Slit your Plums in the Seam; then make a thin Syrup. If you have any
Apricock-Syrup left, after your Apricocks are dry'd, put a Pint o...
|
To Dry Green Plums
Take the green Amber Plum, prick it all over with a Pin; make Water
boiling hot, and put in the Plums, be sure you have so much Water,...
|
To Preserve Green Jennitins
Cut out the Stalk and Nose, and put them in cold Water on a
Coal-Fire 'till they peel; then put them in the same Water, and
cover the...
|
To Make Apricock-jam
Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil
them very fast together 'till the Jelly is almost wasted; then pu...
|
To Make Apple-jelly For All Sorts Of Sweet-meats
Let your Water boil in the Pan you make it in; and when the Apples
are par'd and quarter'd, put them into the boiling Water; let there...
|
To Make Apricock-paste
Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten,
let them lye in the Sugar 'till it is melted; then boil it well a...
|
To Make Apricock Clear-cakes
Take about three Dozen of Apricocks, pare them, and put thereto a
Pound of fine Sugar, and boil them to Pieces; then put to them two
...
|
To Preserve Apricocks
Take four Dozen of large Apricocks, stone and pare them, and cover
them with three Pound of fine beaten Sugar, strewing some on as you...
|
To Make Paring-chips
As you pare your Apricocks, save the clearest Parings, and throw a
little Sugar on them; half a Pound is sufficient to a Pound of the
...
|
Fruits
Apples, Baked
Peel and core six large sour apples; mix together a cup
of sugar, half a teaspoonful of mixed ground spice, a saltspo...
|
Soup
"The best soups are made with a blending of many flavors. Don't be
afraid of experimenting with them. Where you make one mistake you w...
|
Brown Stock
MRS. W. COOK.
Four pounds shin of beef, or other meats and bones--four carrots, four
onions, one turnip, one small head of celery, ...
|
Cream Of Celery Soup
MRS. ERNEST F. WURTELE.
One quart chicken or veal broth; one quart milk; one half cupful rice;
one teaspoonful salt; one head celer...
|
Celery Soup
MRS. STOCKING.
Four large potatoes, three large onions, six or eight stalks of celery.
Chop all the vegetables very fine, and place...
|
Chicken Cream Soup
MRS. DUNCAN LAURIE.
Take the carcase of a roast chicken or turkey, break the bones, and
cover with a quart of cold water and simmer...
|
Consomme A La Toledo Clear Soup
MISS STEVENSON.
One quart stock, two eggs, two gherkins, a little red and green
colouring, two tablespoonfuls cream, whites and she...
|
Cauliflower Soup
One cauliflower, two yolks of egg, one half pint of cream, one quart
chicken stock. Boil together the stock and cauliflower, for twent...
|
Fish Soup
Two pounds of raw fish, one tablespoonful parsley, one and one half
ounces butter, one ounce flour of rice, one half pint milk, one qu...
|
Giblet Soup
MISS BEEMER.
Giblets from two or three fowls; two quarts of water; one of stock; two
tablespoons of butter, ditto of flour; salt, p...
|
Kidney Soup
MISS STEVENSON.
One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ou...
|
Lentil Soup
MRS. THEOPHILUS OLIVER.
One half pound of lentils, one carrot, one onion, one ounce dripping,
salt, pepper corns, one quart of wate...
|
Ox Tail Soup
MRS. W. COOK.
Divide an ox tail into lengths of an inch and a half; melt an ounce of
butter in a stew pan and fry the pieces in thi...
|
Oyster Soup
MISS MIRIAM STRANG.
One quart boiling water, one quart milk, stir in one teacup rolled
cracker crumbs, season with pepper and salt ...
|
Cream Of Pea Soup
MISS RUTH SCOTT.
One tin of peas and one pint of water, a very small piece of onion, let
it boil about twenty minutes, strain and m...
|
Palestine Soup
MRS. W. COOK.
Wash and pare two pounds of artichokes and put them in a stewpan with a
slice of butter, two or three strips of bacon...
|
Puree De Petit Pois
MISS STEVENSON.
One pint green peas, two yolks of egg, one gill cream, one and one half
pints stock, salt and pepper. Strain the li...
|
Puree De Veau
Four ounces pounded veal, one pint stock, one ounce butter, one ounce
flour, yolks of two eggs, few drops of lemon juice, one half pin...
|
Tomato Soup
MRS. HENRY THOMSON.
One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
foaming, then add one pint boiling water ...
|
Tomato Soup
MISS EDITH HENRY.
Take a tin of tomatoes and add half a pint of water. Let this boil for
half an hour till the tomatoes are well br...
|
Turkish Soup
MRS. W. COOK.
One quart of white stock, one half teacupful of rice, yolks of two eggs,
one tablespoon cream, salt and pepper. In pr...
|
Turtle Bean Soup
MISS FRASER.
One pint of black beans, boil in two quarts of water, one onion, two
carrots, small teaspoon of allspice, five or six ...
|
Rule For Selecting Fish
If the gills are red, the eyes full, and the whole fish firm and stiff,
they are fresh and good; if on the contrary, the gills are pal...
|
Baked Codfish
MRS. DAVID BELL.
Choose a good sized fresh codfish, prepare it for cooking without
beheading it, fill the inside with a dressing of...
|
Baked Codfish
MRS. R. M. STOCKING.
Pick very fine one cup of codfish; soak several hours in cold water;
have ready two cups of mashed potatoes an...
|
Curried Fish
MRS. W. COOK.
One pound cooked white fish, one apple, two ounces of butter, one onion,
one pint of fish stock, one tablespoon curry...
|
Fish Cream
MRS. J. G. SCOTT.
One can of salmon, one quart of milk, one cup of flour, one cup of
butter, three eggs, one cupful of bread crumbs...
|
Fish Mould
MRS. A. COOK.
Boil a fresh haddock, remove the bones and pick it in pieces, soak some
bread in milk; put the fish, bread, a small p...
|
Fish Scallop
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonf...
|
Fish Pie
MRS. ANDREW THOMSON.
Boil one haddock, take the best part of the fish, one pint of milk and a
piece of butter as large as an egg, h...
|
Potted Herrings
MRS. DAVID BELL.
Scale and clean fresh herrings, then taking the fish by the tail you can
easily remove the backbone drawing it tow...
|
Lobster Cutlets
MRS. FARQUHARSON SMITH.
Mince the lobster fine, and season with pepper and salt, make good and
thick with drawn butter. Mix with th...
|
Lobster Stew
MRS. ERNEST F. WURTELE.
Take a boiled lobster and split it open, cut the meat into small pieces
and put into a saucepan with one pi...
|
Oyster Pie Famous
One cup melted butter is put in a lined saucepan, and three tablespoons
of flour which are rubbed well into the butter, one half teasp...
|
Oyster Pie Or Patties
MISS M. A. RITCHIE.
Crust:--One pound of butter, one pound of flour, one half cup of water.
Sauce:--One tablespoonful of butter, tw...
|
Escaloped Oysters
MADAME J. T.
Butter the dish; cover the bottom of the dish with bread crumbs, add a
layer of oysters, season with pepper and salt, ...
|
Creamed Oysters On Toast
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons butter,
pepper and salt. Put milk in double boiler,...
|
Oyster Croquettes
MISS STEVENSON.
Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
butter, one and one half ounces flour, one g...
|
Moulded Salmon
MISS MARION STOWELL POPE.
One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
in four tablespoons melted butter,...
|
Creamed Salmon
MISS H. BARCLAY.
One can salmon minced fine, draw off the liquor. For the dressing, boil
one pint milk, two tablespoons butter, sal...
|
Meats
MRS. DAVID BELL.
To make beefsteak tender, rub a pinch of baking soda on each side of the
steak about an hour before cooking and ro...
|
Meat Balls
MRS. WADDLE.
Mash finely some potatoes, pass through a sieve, stir in the yolks of
two eggs, one ounce of butter, pepper and salt. ...
|
Spiced Beef
Rub well into a round weighing forty pounds, three ounces saltpetre, let
stand six or eight hours, pound three ounces allspice, one po...
|
Spiced Beef
MISS J. E. FRASER.
Two pounds of raw steak from the round, free from bone, fat or sinew,
chopped very fine, six soda biscuits rolle...
|
Beef A La Mode
MRS. I. T. SMYTHE.
One half pound of meat, cut up into four inch squares and two or three
inches thick, add onion chopped fine, one...
|
Beef Olives
MRS. GEORGE M. CRAIG.
Thin slices of steak cut into squares about the size of hand; make a
dressing similar to chicken, bake, then ...
|
Cold Meat Cutlets
MRS. A. COOK.
Half pound cold meat or chicken, one ounce butter, one ounce of flour,
one gill white stock, one teaspoon chopped par...
|
Cured Mutton Hams
MRS. W. COOK.
Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
four ounces brown sugar, one ounce allspice, ...
|
Braised Mutton
MRS. ARCHIE COOK.
One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
suet, rind of half a lemon, bunch of mix...
|
Genuine Irish Stew
MRS. DUNCAN LAURIE.
Take the feet and legs of a pig, cut off at the hams, two will be
sufficient for a family of eight. Singe off t...
|
To Stew A Fresh Tongue
MRS. ARCHIE COOK.
Wash it very well and rub it well with common salt and a little
saltpetre; let it lie two or three days; then boi...
|
Lambs' Tongues Stewed
MRS. ARCHIE COOK.
Six tongues, three heaping tablespoons of butter, one large onion, two
slices of carrot, three slices of white tu...
|
Roast Fillet Of Veal
MRS. RATTRAY.
Take a good sized, white, fat leg of veal, weighing some ten or twelve
pounds. Remove the meat carefully from the bon...
|
Dressing
Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
parsley, one half teaspoonful summer savory, pepper and salt to ...
|
Stuffing For Veal
MRS. W. CLINT.
Chop half a pound of beef suet very fine, put in a basin, with eight
ounces of bread crumbs, four ounces of chopped ...
|
Yorkshire Pudding
MRS. GEORGE CRESSMAN.
Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
batter the thickness of cream. When ...
|
Roast Duck With Apples
MISS BEEMER.
Pluck and singe a duck, draw it without breaking the intestines, wipe it
with a wet towel and lay it in a baking pan; ...
|
Roast Quail With Bread Sauce
Peel and slice an onion and put it over the fire in a pint of milk;
pluck and singe half a dozen quail, draw them without breaking the...
|
Venison Steak
MRS. ERNEST F. WURTELE.
Take a piece of frozen venison, and put into water in which has been put
two tablespoons of vinegar. Just l...
|
Stewed Pigeons
MRS. HARRY LAURIE.
For two pair of pigeons stuff first with bread, summer savory, butter,
pepper, salt. Put eight or nine slices of...
|
Bread Sauce
MRS. BENSON BENNETT.
One half pint boiled milk to one cup of fine bread crumbs, one small
onion, two cloves, one piece of mace, sal...
|
Plain Dressing For Fowls
MRS. W. CLINT.
One cup and a half of bread crumbs (not too stale), one heaped teaspoon
each of parsley, thyme and savory, one desse...
|
Apples
MRS. DAVID BELL.
When the barrel of apples you have bought, begins to make your mind
uneasy, because they can spoil faster than you...
|
Beans
Beans are a nice winter vegetable, but cooked with pork as "baked
beans," are too strong for daily use, but are a desirable article of...
|
Fried Beets
MRS. DUNCAN LAURIE.
Boil until tender, slice and put in stewpan with a teaspoon of vinegar,
half the juice of a lemon, one half tea...
|
Creamed Cabbage
MISS J. E. FRASER.
Cut a medium sized cabbage in quarters. Take out the stem, put into a
kettle of boiling water, cook for ten minu...
|
Stewed Cucumbers
MRS. DAVID BELL.
Peel a nice straight cucumber, cut in four lengthwise, scoop out all
seeds, and cut it in pieces about three inche...
|
Oyster Cabbage
MRS. D. M. COOK.
Mince fine one half a cabbage, boil for ten minutes and strain off
water. Then cover cabbage with milk and let com...
|
Corn Omelet
Boil one half dozen ears of corn, cut corn from the cob; beat four eggs
separately, add to the corn the beaten yolks, salt and pepper,...
|
Macaroni And Cheese
MISS H. BARCLAY.
Boil quarter of a pound of macaroni in water, for half an hour, cool and
chop. Make a sauce of one tablespoonful b...
|
Macaroni
MRS. THOM.
One half pound macaroni, one half pound cheese, one quarter pound of
butter, pint of milk, mustard and cayenne. Boil mac...
|
Cream-baked Onions
MRS. J. S. THOM.
Pare as many good-sized onions as required and cover with boiling water,
boil for ten minutes, then drain. Cover a...
|
Corn Oysters
MRS. FRANK GLASS.
One pint green grated corn, two tablespoons of milk, two eggs, two
tablespoons of butter, flour to make a batter....
|
Oyster Pancakes
MRS. WADDLE.
One quart of new milk, three eggs, one half dozen green corn grated, one
half teacup melted butter, one teaspoon salt ...
|
Stirred Potatoes With Eggs
MISS GRACE MACMILLAN.
Eight cold boiled potatoes chopped fine. Put into the saucepan a piece
of butter the size of an egg. When it ...
|
Sweet Potatoes Stuffed
MRS. ARCHIBALD LAURIE.
Four large sized sweet potatoes baked until tender, then cut carefully
in two. Cut a piece off each end, so ...
|
Potato Frill
MRS. FRANK GLASS.
Boil and mash some potatoes, working in a little milk and butter but not
enough to make the paste soft; while hot...
|
Potato Puff
MISS CORDELIA JACKSON.
Take two cupfuls of cold mashed potato, and stir into it six
teaspoonfuls of melted butter, beating to a whi...
|
Potato Pears
MRS. J. S. THOM
Boil six or eight large potatoes, when well done mash thoroughly, adding
a little butter, cream, pepper and salt. M...
|
Potato Fricasse
MRS. J. T. SMYTHE.
Cut into thin slices one half pound of fat salt pork. Place in stewpan,
when brown, add an onion sliced and a li...
|
Peas With Cream Sauce
MRS. STOCKING.
Put one quart of peas in a kettle of salted boiling water and cook
fifteen minutes; drain, put a tablespoon of butte...
|
Creamed Rice
MRS. LAWRENCE.
Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor
with grated rind of lemon or nutmeg. Cook in ...
|
To Boil Rice
MISS M. SAMPSON.
Have enough boiling water with a pinch of salt to more than cover the
rice, boil for twenty minutes, do not stir, ...
|
Spinach On Toast
MRS. FRANK GLASS.
Cook twenty minutes in boiling salted water. Drain and chop fine. Put a
tablespoon of butter into a saucepan with...
|
Vegetable Marrow
MRS. DAVID BELL.
Cut in slices half an inch thick, peel and remove the spongy portion;
fry in hot dripping or butter, pepper and sa...
|
Beef Croquettes
MISS FRANCIS FRY.
Two cups beef (minced fine), one cup stock, two pounds flour, one pound
butter, one teaspoon lemon juice or vineg...
|
Cream Of Chicken
MRS. ARCHIE COOK.
Pound three quarters of a pound of chicken, veal or rabbit until quite
smooth, then pound one half pound of panad...
|
Soubise Sauce
Put some onions to soak for ten minutes in boiling water. Peel them, cut
in halves or quarters. Put them in a small saucepan with a lu...
|
Jellied Chicken
MRS. ARCHIBALD LAURIE.
Take an old fowl, boil until so tender the bones will leave the meat;
set aside to cool: next day skim off t...
|
Make A Dozen Chicken Croquettes
MRS. ANDREW THOMSON.
White of two chickens well minced, one wineglass of sherry, one half
pint of cream, pepper and salt and a litt...
|
Chicken Mould (served Cold)
MADAME J. T.
Put over one large chicken in a pint and a half of cold water, with a
medium sized onion, three stalks of celery, and ...
|
Curry (excellent)
MRS. W. COOK.
Take several small onions, chop them up very fine, put them into a pan
with a piece of butter, stew them over the fir...
|
Fish Rechauffe
One pound cooked fish, one tablespoon each of mushroom ketchup, essence
of anchovy, Harvey's sauce and mustard, one ounce of butter, r...
|
Fish Croquettes
MISS FRY.
Mash freshly boiled potatoes, add one egg and flour to make a stiff
dough. Roll out thin and cut with a round cutter. Spr...
|
Hominy Croquettes
MRS. BENSON BENNETT.
To a cupful of cold boiled hominy, add a tablespoonful of melted butter,
and stir, moistening by degrees with ...
|
Potted Head
MISS EDITH M. HENRY.
Take the shank (lower), of meat, cover with water, boil until tender
enough to cut up in dice, take off and cu...
|
Kegeree
MRS. BENSON BENNETT.
One teacup of freshly boiled rice, one half quarter of boiled salmon,
two soft boiled eggs, lump of butter, sa...
|
Devilled Liver
MRS. HENRY THOMSON.
To three pounds of uncooked liver, one quarter of a pound of uncooked
salt pork, one half pint of bread crumbs,...
|
Meat Croquettes
MADAME J. T.
One tablespoon butter, one tablespoon flour, two tablespoon of stock,
one tablespoon milk. Let boil until it thickens,...
|
Mock Pate De Foie Gras
MRS. BLAIR.
Rub the bottom of a stew-pan five times across with a piece of fresh cut
garlic, put in three pounds of larded calf's l...
|
Potato Croquettes
MRS. J. G. SCOTT.
Take two cupfuls of cold mashed potatoes, beat up with two
tablespoonfuls of melted butter and three eggs, make i...
|
Kidney Stew
MRS. SEPTIMUS BARROW.
One tablespoon flour, one half tablespoon of salt, one saltspoon pepper,
three gills stock or water, one tabl...
|
Stewed Sweetbreads
MRS. ERNEST WURTELE.
Soak the sweetbreads in salt and water for twenty minutes, then take
them out, wipe them well, and take off th...
|
Cold Entree
MRS. FRANK DUGGAN.
An entree that supplies the want of fish for luncheon. Take the contents
of one can of sardines, mince fine with...
|
Stuffed Tomatoes (hot Entree)
MRS. JAMES LAURIE.
Six tomatoes, three ounces cooked white meat of any kind, one small
shallot, one teaspoon chopped parsley, peppe...
|
Mock Turkey
MRS. HENRY THOMSON.
Three pounds veal, one fourth pound salt pork, finely minced cup bread
crumbs (large coffee cup), two eggs, one...
|
Turbot A La Creme Au Gratin
MADAME J. T.
Boil one quart of milk twenty minutes, with one onion, one bunch
parsley, one bunch thyme; mix in a little cold milk, ...
|
Jellied Tongue
MISS MITCHELL.
Take a corned tongue, soak it for twelve hours then boil slowly, pare
and skin, and put it in your mould. Have ready...
|
Apple And Celery Salad
MRS. R. M. STOCKING.
One day at the house of a charming friend,
From dishes of dainty blue,
I ate something good whi...
|
Cabbage Salad
MRS. SMYTHE.
Cut a cabbage into fine pieces. Place in water for a couple of hours
with one onion sliced thin. Throw water off, pass...
|
Salad Dressing
One cup cream, one table spoon sugar, one dessert spoon mustard, one
half dessert spoon of pepper and salt, one small onion sliced fin...
|
Chicken Salad
MISS STEVENSON.
One cold chicken, one teaspoonful white pepper, one half head celery,
one grain cayenne, yolks two eggs, one tables...
|
Lobster Chicken Or Veal Salad
MRS. A. J. ELLIOT.
Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
large or two small heads of celery and if ...
|
Lettuce Chicken Salad
MRS. DUNCAN LAURIE.
Having skinned a pair of cold chickens, either mince or divide into
small threads. Mix with it a little smoked ...
|
Salmon Or Lobster Salad Dressing
MRS. ANDREW T. LOVE.
Two eggs, two tablespoons melted butter, one tablespoon mustard, one
half cup milk, (with a small pinch baking...
|
Something Nice For The Salad Course Of A Luncheon
MRS. FRANK DUGGAN.
Select round tomatoes of equal size; peel and scoop out the seeds from
the stem end. Place the tomatoes on the i...
|
Salad Dressing
MRS. R. STUART.
Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant)
one teaspoon mixed mustard, one tablespoon...
|
Salad Sandwiches
MRS. J. LAURIE.
For twenty four slices of bread and butter, take two small tomatoes, one
small lettuce, one bunch cress, two tables...
|
Salad Dressing Without Oil
MRS. GILMOUR.
The yolks of two egg boiled half an hour, one half egg spoon of mustard,
one dessert spoon of sugar, pinch of salt, a...
|
Salad Dressing For Tomatoes
MRS. A. J. ELLIOT.
Half a cup of butter, one cup of sweet milk, one cup of vinegar, one
tablespoon of salt, two tablespoons of made...
|
Eggs
Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the king's horses and all the king's men
Could ...
|
Preserving Eggs
MRS. FARQUHARSON SMITH.
(Which keeps them from June to June.)
Half a gallon of fresh lime to five gallons of water added by degre...
|
Curee Eggs
MISS MITCHELL.
Boil six eggs quite hard, then shell and cut them in half; have drawn
butter not too thick, flavor with curee powder...
|
Poached Eggs
Have nicely cut hot buttered toast, with a little anchovy paste. After
poaching your eggs, put them on the toast and sprinkle finely c...
|
Anchovy Eggs
MADAME J. T.
Boil three eggs hard, turn in the water for the first two minutes. Let
boil for one hour; cut in two, remove the yolks...
|
Stuffed Eggs
MRS. W. CLINT.
Three eggs, one teaspoon of butter, one teaspoon of parsley, two
tablespoons minced ham. Boil the eggs for ten minut...
|
Baked Omelet
MRS. DUNCAN LAURIE.
One cupful boiling milk, beat the yolks of four eggs, add hot milk, and
a tablespoonful melted butter, wet thre...
|
Cheese Omelet
MRS. HENRY THOMSON.
Three eggs, well beaten, grated cheese the size of an egg, salt, three
tablespoons of fresh cream.
...
|
Omelet
MISS M'GEE.
Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and
salt. Beat the whites and yolks separately, add...
|
Omelette
MISS MAUD THOMSON.
The yolks of four beaten eggs, four tablespoons of milk, a pinch of
salt: beat the whites of the four eggs as st...
|
Cheese Straws
MRS. J. MACNAUGHTON.
Mix one cupful of any good cheese grated with one cupful of flour, one
half saltspoonful of salt, a pinch of c...
|
Cheese Scallop
MISS FRASER.
Soak one cup of dried bread crumbs in fresh milk. Into this beat the
yolks of three eggs, add one teaspoon of butter, ...
|
Welsh Rarebit
MISS GRACE M'MILLAN.
Allow for each person one egg, one tablespoonful of grated cheese, one
half teaspoonful of butter, one saltspo...
|
Welsh Rarebit
MISS BEEMER.
Select richest and best American cheese, (Canadian will do), the milder
the better, as melting brings out strength. To...
|
Lobster A La Newburg
MRS. J. G. SCOTT.
Two pounds of lobster, one half cup of cream, two eggs (hard boiled),
one tablespoon flour, two tablespoons of Sh...
|
Lobster A La Newburg
MRS. HARRY LAURIE.
Two tablespoons of butter, one tablespoon of flour, stir until smooth,
add one cup of cream, let it heat through...
|
Oyster Cocktail
MISS RITCHIE.
One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of
horse radish, about half a dozen oysters, and t...
|
Crustine
MRS. A. COOK.
Boil the liver of two chickens, (or turkey will do), pound them to a
paste with a piece of butter the size of a walnu...
|
Cocoanut Custard Pie
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
Place on a deep pie plate a thin layer of pie crust, put a good rim on
the side an...
|
Lemon Pie Filling
MRS. JAMES LAURIE.
Mix together two cups of white sugar, yolks of three eggs, juice of two
lemons, grated rind of half a lemon; put...
|
Lemon Pie
MRS. GEORGE CRESSMAN.
Grate one lemon, put this down to boil with two-thirds of a cup of water
for ten minutes, strain through fine...
|
Lemon Pie
MRS. STRANG.
Take two lemons, three eggs, two tablespoonfuls melted butter, eight
tablespoonfuls white sugar; squeeze the juice of ...
|
Mock Cherry Pie
MRS. W. W. HENRY.
One cup cranberries cut up, one half cup of raisins chopped, one half
cup of cold water, one teaspoonful vanilla,...
|
Mince Meat
MRS. HENRY THOMSON.
One pound of suet, one pound of fresh tongue, one pound apples, one
pound sugar, one pound raisins, one pound c...
|
Pie Plant Pie
MRS. R. M. STOCKING.
One cup sugar, well beaten with yolks of two eggs; add one pint of pie
plant, bake with one crust, then spread...
|
Raisin Pie
One cup chopped raisins, one half cup chopped apples, four tablespoons
vinegar, one tablespoon cornstarch, one cup of boiling water, o...
|
Sour Cream Pie
One cup thick sour cream, pinch of salt, one egg, one half cup sugar,
scant tea-spoon of flour, one half cup raisins; beat cream, suga...
|
Pumpkin Pie
MISS BEEMER.
One coffeecup of mashed pumpkin, reduced to the proper consistency with
rich milk and melted butter or cream, one tabl...
|
Paste
One third-cup cup of lard, a little salt; mix slightly with one and
one-half cups of flour; moisten with very cold water, just enough ...
|
Almond Pudding
MRS. STOCKING.
One pint of milk, two eggs, two heaping tablespoons of maple sugar, one
heaping tablespoon of cornstarch, flavor wit...
|
Apple Batter Pudding
MRS. ERNEST F. WURTELE.
Stew the apples in a pie dish, when soft place the following batter on
top: one egg, one tablespoon each of...
|
Banana Pudding
MISS J. P. M'GIE.
Two tablespoonfuls of cornstarch wet with cold water, one cup of white
sugar and one third of a cup of butter. St...
|
Bread Pudding
MRS. ARCHIBALD LAURIE.
Sliced bread to fill a pudding bowl; one layer of bread, one layer of
fruit with sugar to taste and small lu...
|
Cottage Pudding
MRS. W. W. HENRY.
After rubbing together a cupful of sugar and a tablespoon of butter, add
two eggs, and after beating the mixture ...
|
Chocolate Pudding
One quart of milk scalded, two eggs well beaten, add gradually one cup
sugar. With the eggs and sugar mix two thirds cup of cornstarch...
|
Chocolate Pudding
MRS. W. J. FRASER.
One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
eggs, three tablespoonfuls of chocolate...
|
Caramel Pudding
MRS. RATTRAY.
Take one coffee cup full of brown sugar, put it in a frying pan over a
slow fire and burn it, then pour it into one a...
|
Caramel Pudding
MRS. W. W. WELCH.
One pint of milk, one pound of brown sugar, one coffee cup of chopped
walnuts, two heaping tablespoons of cornsta...
|
Cocoanut Sponge
MISS LAMPSON.
Two cups of stale sponge cake crumbs, two cups of milk, one cup of
grated cocoanut, yolks of two eggs and whites of f...
|
Dutch Apple Cake Lemon Sauce
MRS. STOCKING.
One pint of flour, one half teaspoon salt, one and one half teaspoons
baking powder, butter size of an egg; sift flo...
|
Fried Cream
MRS. FARQUHARSON SMITH.
Everyone should try this receipt; it will surprise many to know how soft
cream could be enveloped in the cr...
|
Feather Pudding
MRS. W. R. DEAN.
One tablespoon butter, one cup white sugar, two eggs, a little salt, one
cup sweet milk, two tablespoons baking po...
|
Fig Pudding
MRS. THOM.
One cup suet, one half pound figs cut fine, two cups bread-crumbs, one
cup flour, one half cup brown sugar, one egg, one...
|
Gelatine Pudding (pink)
MRS. W. R. DEAN.
Put one ounce pink gelatine and one quart of milk in a bowl on the stove
where it will not get hot; when dissolved...
|
Graham Pudding
MRS. W. W. HENRY.
One and one half cups of graham flour, one cup of milk, one half cup of
molasses, one cup chopped raisins, one ha...
|
Honey Comb Pudding
MISS BICKELL.
One cup flour mixed with one cup sugar, one half cup butter and one of
milk melted, together, five eggs well beaten; ...
|
Medley Pudding
MRS. THEOPHILUS H. OLIVER.
Three eggs, the weight of three eggs in butter, in sugar, and in flour,
beat the butter to a cream. Add ...
|
Manitoba Pudding
MRS. STRANG.
Four cups flour, two cups of suet, two cups raisins, one cup currants,
two cups sugar (brown), a little baking powder,...
|
Foaming Sauce
One half teacup butter, ditto of sugar, beat to a froth, put in a dish
and set in a pan of hot water, add one tablespoon of hot water,...
|
Marmalade Pudding
MRS. W. R. DEAN.
Two dessertspoons marmalade, two cups bread crumbs, butter size of two
walnuts, one half pint of milk, two eggs, t...
|
Christmas Plum Pudding
MRS. W. THOM.
One pound each of raisins, currants and suet, three quarters of a pound
of bread crumbs, one quarter pound flour, one...
|
Old English Plum Pudding
MRS. JOHN JACK.
One pound each of stoned raisins, currants, beef kidney suet, granulated
sugar, bread crumbs, and flour, one half p...
|
English Plum Pudding
MRS. BLAIR.
Two pounds and a half raisins, three quarters of currants, two pounds
finest moist sugar, two pounds bread crumbs, sixt...
|
Plum Pudding Without Eggs
MRS. DAVID BELL.
Two cups of flour, two cups of raisins, two of currants, two cups of
suet, one tablespoon sugar, enough water to m...
|
Plum Pudding
MADAME J. T.
Four eggs, yolks and whites beaten together, one half cup brown sugar,
one cup molasses, one cup stoned raisins, two c...
|
Palace Pudding
MRS. SMYTHE.
Two eggs, one cup of flour, one half cup sugar, one quarter cup butter,
one teaspoon baking powder, one half teaspoon ...
|
Quay Pudding
One cup flour, one half cup sugar, one quarter cup butter one teaspoon
soda, one tablespoon jam, two eggs. Cream butter with sugar, ad...
|
Railroad Pudding
MRS. GEORGE ELLIOTT.
Four eggs, beat whites and yolks separately, a cup of sugar to the
whites, beat again, then add the yolks, mix...
|
Rice Pudding
MRS. W. W. HENRY.
One cup of rice boiled soft in water, add a pint of cold milk, and a
piece of butter size of an egg, salt to tast...
|
Suet Pudding (plain)
MRS STUART OLIVER.
Three quarters of a pound of flour, one quarter of a pound suet chopped
fine; mix with an egg and milk.
...
|
Victoria Pudding
MRS. ARCHIBALD LAURIE.
The weight of two eggs in butter, sugar, and flour. Butter and sugar to
be beaten to a cream, add the well b...
|
Strawberry Sauce For Plain Blanc Mange
The whites of two eggs, one cup pulverized sugar, one cup strawberries.
Mix all together and whip until stiff.
...
|
Strawberry Sauce For Puddings
MRS. W. W. HENRY.
One cupful of fine granulated sugar, one-half cupful of butter boiled
together until it creams, (a wooden spoon b...
|
Hard Sauce
MRS. GAUDET.
1. One cup of brown sugar, one tablespoon of butter, three drops of
vanilla, half a glass of sherry, whipped lightly.
...
|
Orange Float
MRS. ERNEST F. WURTELE.
One quart of water, the juice and pulp of two lemons, one coffee cup of
sugar. When boiling add four tables...
|
Velvet Cream
A large teacupful of white wine, the juice of a nice lemon, one half
ounce of isinglass, sugar to taste, let boil together, till nearl...
|
Prune Jelly
Put about three dozen prunes into one quart of boiling water and let
them boil for one hour, take out the prunes and stone them making...
|
Frozen Pudding
Make a custard with three eggs and about one pint of milk, flavor with
vanilla and a small cup of white sugar. Put four tablespoons of...
|
Arrowroot Wine Jelly
Wet two heaping teaspoons of arrowroot with a little cold water, stir it
into a cup of boiling water in which has been dissolved 2 tea...
|
Rice Blanc Mange
One half pound ground rice, one quart of milk, three ounces of sugar,
the rind of half a lemon, one half teaspoonful of vanilla. Boil ...
|
Lemon Jelly
MISS CLINT.
Dissolve one package or twelve sheets of gelatine in a little warm
water. Then add three and one half pints of boiling ...
|
Coffee Jelly
MRS. GAUDET.
Two tablespoons of coffee, one package of gelatine, one glass of sherry
boiled down to one pint.
...
|
Iced Apples With Cream
MRS. W. W. WELCH.
Pare and core six apples; cook them in a syrup made of one cup of sugar,
and two of water; drop the apples into t...
|
Fruit Jelly
MISS FRY.
To one large box of gelatine add one half pint cold water. When
dissolved add juice of three lemons, two cups sugar, one ...
|
Compote Of Apples
MISS SEPTIMUS BARROW.
Take five apples, wipe, but do not peel them, take the cores out of four
of them and put them in a deep dish....
|
Pommes A La Vesuve
MISS LAMPSON.
Pile some apple marmalade high in a dish; get ready some macaroni boiled
in water well drained, and afterwards sweete...
|
Lemon Sponge
MISS BEEMER.
One half box gelatine, juice of three lemons, one pint of cold water,
one half pint of hot water, two teacups of sugar...
|
Orange Souffle
Pare and slice six oranges, boil one cup sugar, one pint of milk, the
yolks of three eggs, one tablespoon of cornstarch. As soon as th...
|
Gelatine With Fruit
Take one ounce box of gelatine; put to soak in a pint of cold water for
an hour. Take the juice of three lemons and one orange, with t...
|
Easy Ice Cream
One pint of cream, half a pint of milk, teacupful of sugar, two eggs
beaten separately, the whites being added last, a teaspoonful of ...
|
Trifle
MISS RUTH SCOTT.
One pint of cream well beaten, sugar and flavoring to taste. One quarter
of a pound of macaroons which have soaked...
|
Caramel Cream
MRS. BENSON BENNETT.
Boil two coffee cups of dark brown sugar, butter the size of an egg and
two thirds of a cup of thin sweet crea...
|
Claret Jelly
MRS. GILMOUR.
One ounce of gelatine, one cup of sugar, the rind and juice of two
lemons, two or three pieces of cinnamon, one and o...
|
Cup Custard
MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.)
Five eggs, six ounces of sugar, one quart of milk, extract to flavor,
spread cup...
|
Spanish Cream
MRS. W. R. DEAN.
Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice,
one pint of milk. Beat the eggs a little. P...
|
Spanish Cream
MISS GREEN.
Soak one half package of gelatine in one pint of milk for half an hour;
while this is soaking take two eggs (separate t...
|
Charlotte Russe
MISS EDITH HENRY.
To make the jelly for bottom of mould one half a package of gelatine
soaked in a little over a tumbler of water, ...
|
Wine Cream
MRS. W. CRAWFORD.
Two cups of cream, half a cup of sugar, one box of gelatine dissolved in
half a cup of sherry over a steamer, whe...
|
Pineapple Water Ice
MRS. HARRY LAURIE.
Two large juicy pineapples, one and one half pounds of sugar, one quart
of water, juice of two lemons. Pare the ...
|
Lemon Water Ice
Four large juicy lemons, one quart of water, one orange, one and one
quarter pounds of sugar. Put the sugar and water over to boil. Ch...
|
Rolled Jelly
MRS. W. W. WELCH.
Two eggs, yolks and whites beaten separately. Take the yolks and beat to
a cream with one cup of sugar, three tab...
|
Junket
MRS. STUART OLIVER.
Slightly warm one quart milk, add junket tablet dissolved, and two or
three tablespoonfuls sugar. Keep in a war...
|
Scripture Cake
MRS. STOCKING.
One cup butter Judges V. 25
Four cups flour ...
|
Christmas Fruit Cake
MRS. THOM.
One pound of flour, one pound of butter beaten to a cream, six eggs
beaten separately, two wineglasses of brandy, one po...
|
Fruitcake
Two pounds of raisins, two pounds of currants, one half pound of citron,
one pound of sugar, one pound of flour, eight ounces of butte...
|
Orange Frosting
One pound of frosting sugar, juice of one lemon and one orange, grate
rind of orange.
...
|
Caramel Cake
One tablespoon of butter, one cup of sugar, three eggs, one half cup of
milk, one and one half cups of flour, two teaspoons of baking ...
|
Charlotte Russe Cake
MRS. RICHARD TURNER.
One cup of flour, one cup of sugar, three eggs, two teaspoons baking
powder, three tablespoons boiling water. ...
|
Cornstarch Cake
MRS. JAMES LAURIE.
One half pound of butter and two cups white sugar stirred together, add
the yolks of four eggs, one cup of milk,...
|
Spongecake (splendid)
MRS. ERSKINE SCOTT.
Beat four eggs, over one cup of white sugar, for half an hour, then mix
one cup of flour, after it is in the pa...
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Sponge Cake
MISS K. H. MARSH.
Beat seven eggs together with their weight in white sugar for half an
hour, then sift in the weight of four eggs ...
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Sponge Cake
MRS. FARQUHARSON SMITH.
Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in
flour, the rind of two lemons and ju...
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Sponge Cake
MRS. ANDREW T. LOVE.
Six eggs, the weight of five in sugar, and three in flour, beat the
whites and yolks separately, lemon flavori...
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Easy Sponge Cake
MRS. BLAIR.
Four eggs, two even cups of sugar, three-fourth's cup hot water, one
and three fourth's cups of flour, even measure, tw...
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Cacouna Cake
MISS K. H. MARSH.
Three cups of sugar, two cups of butter, seven eggs, one pound of
raisins, wineglass of wine, one nutmeg, one cup...
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Delicious Angel's Food
MISS RITCHIE.
Beat the whites of eleven eggs to a stiff froth, then stir in carefully
a cup and a half of sifted granulated sugar, ...
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Chocolate Cake
MISS M. A. RITCHIE.
Dissolve two ounces of chocolate in five tablespoonfuls boiling water.
Cream half a cup of butter adding gradua...
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Chocolate Cake
MRS. G. CRESSMAN.
One and one half squares of chocolate melted in one half cup of milk,
two eggs, reserving white of one egg for fr...
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Maple Cream Cake
One cup of sugar, two eggs, two tablespoonfuls butter, a little less
than two cups of flour, two teaspoonfuls baking powder. Bake in t...
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Cocoa Cake
MISS MAUD THOMSON.
Rub one half cup butter to a cream, with one cup of sugar, add the
beaten yolks of two eggs, and beat well. Mix ...
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Corn Cake
MRS. W. W. HENRY.
One cup of corn meal, one cup of flour, two teaspoons baking powder,
sifted with the flour, one egg, two tablespo...
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Crewe Cake
MISS M. C.
One pound of sugar, one pound of flour, three teaspoons of baking
powder, five eggs, one half pound of butter, a little ...
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Christmas Cake
MRS. GEORGE M. CRAIG.
One cup melted butter, one cup milk, one cup sugar, one cup molasses,
six eggs, six cups of flour, two pounds...
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Cocoanut Cake (splendid)
MISS. BEEMER.
Two cups of sugar and one half cup of butter beaten to a cream, slowly
add one cup of milk; mix two teaspoonfuls of b...
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Cream Cake
MRS. W. R. DEAN.
One cup of butter, one cup of cream or sour milk, two cups of sugar,
three cups of flour, four eggs, one teaspoon ...
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Railroad Cake
One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar,
one half teaspoon of soda, four eggs. This will form a thick bat...
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Mountain Cake
One pound of sugar, one pound of flour, one half pound well beaten
butter, one cup sweet milk, six eggs, one teaspoon cream of tartar,...
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Mountain Cake
MRS. BENSON BENNETT.
Three fourths cup of butter and two cups of sugar beaten to a cream,
four eggs beaten very light, three cups o...
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Marble Cake
MRS. W. R. DEAN.
One cup white sugar, one fourth cup butter, three eggs (whites and yolks
beaten separately) one half cup milk, two...
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Marble Cake
MISS MILDRED POWIS.
(Light Part.)
One fourth cup butter, three fourths cup white sugar, one fourth cup
milk, one cup flour, whit...
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Macaroon Tart
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
Make a paste of three quarters of a pound flour, five ounces of sugar,
one half po...
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Buckeye Cake
MRS. POLLEY.
Two cups sugar, two thirds cup of butter, three eggs beaten separately,
one cup of sweet milk, two teaspoons of baking...
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Harrison Cake
One cup of sugar, one cup of butter, four eggs well beaten, one cup
molasses, one pound stoned raisins, one teaspoonful each of salera...
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Orange Cake
MRS. A. J. ELLIOTT.
Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
of butter, two eggs, one teaspoon soda a...
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Orange Cake
MISS FRY.
Two cups of flour, one cup of sugar, one half cup milk, two teaspoons
baking powder, one tablespoon butter, one tablespoo...
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Lady Cake
MRS. GEORGE LAWRENCE.
One half cup butter, one and one half cups granulated sugar, one cup
lukewarm water, two and one half cups of...
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Lemon Cake
MISS BEEMER.
One half cup of butter creamed well with one and a half cups of sugar,
stir in the yolks of three eggs and one cup of ...
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Nut Cake
MRS. GEORGE M. CRAIG.
One cup sugar, half a cup of butter whipped to a cream with sugar, four
eggs, one tablespoonful of milk if ne...
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New Port Cake
MRS. THEOPHILUS OLIVER.
Two eggs, one half cup of white sugar, one half cup of butter, (melted)
one quart of flour, two teaspoonful...
|
Plain Cake
MRS. GILMOUR.
One half cup butter, one cup sugar, three eggs, two cups of flour, two
and one half teaspoons baking powder, one cup ...
|
Sandwich Cake
MRS. FRANK LAURIE.
Four eggs, one cup sugar, one cup flour, one teaspoonful of baking
powder; mix the yolks and the sugar together,...
|
Sandwich Cake
MISS M. SAMPSON.
Two thirds cup sugar, one egg, two thirds cup milk, butter the size of
an egg, one and one half cupfuls of flour, ...
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Spanish Bun
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three
for icing, three fourths cup butter, one cup milk,...
|
White Cake (delicious)
MRS. STOCKING.
One cup sugar, one half cup butter, whites of two eggs, one cup of milk
or water, two cups of flour, two teaspoons b...
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Walnut Cake
MRS. PEIFFER.
Cream one cup granulated sugar and one fourth of butter, and two eggs,
then two heaping cups flour, two heaping teasp...
|
Apple Filling For Cake
MRS. W. W. HENRY.
One apple grated, one cup of sugar, one teaspoonful of vanilla, the
white of one egg beaten stiff.
...
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Chocolate Frosting
MISS MAUD THOMSON.
White of one egg, eight tablespoons powdered sugar, one inch square of
chocolate, one half teaspoon vanilla. Do ...
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Chocolate Icing (original)
MRS. E. A. PFEIFFER.
One cup granulated sugar, two squares of chocolate, boil till thick (do
not stir) then turn into beaten white ...
|
Chocolate Paste
MRS. BENSON BENNETT.
Melt two ounces Baker's chocolate, add one tablespoonful of water, and
three of milk, one piece of butter, one...
|
Fig Cake Filling
MRS. STOCKING.
One pound figs, one half cup sugar, two thirds cup of water. Boil figs
after being chopped fine with sugar and water...
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Maple Syrup Icing
MISS M. W. HOME.
One cup maple syrup, boil until it will harden slightly when dropped in
cold water, then pour on the stiffly beate...
|
Maple Sugar Icing
MRS. ALBERT CLINT.
One cup of maple sugar, six teaspoonsful water, boiled till thick. White
of one egg beaten crisp to be stirred i...
|
Orange Jelly Icing
Two oranges, one lemon, one cup of sugar, one cup of water, one
tablespoonful of cornstarch. Grate the rinds, add the juice of oranges...
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Soft Icing For Cakes
Two cups of white sugar (teacups), three fourths cup of sweet milk, one
half a tablespoonful of washed butter. Boil for ten minutes, t...
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Cream Icing
MRS. RATTRAY.
Take a piece of butter about one half the size of an almond, wash
thoroughly to remove salt, beat it to a cream with ...
|
Gingerbread
MRS. FARQUHARSON SMITH.
Three fourths pound of butter, two cups of milk, five cups of flour, two
cups of molasses, two cups of suga...
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Sponge Gingercake
MRS. ANDREW T. LOVE.
Four eggs, three cups molasses, one cup sugar, one half cup of milk or
water, one half cup butter, three small...
|
Soft Gingerbread
MRS. W. R. DEAN.
One quart of flour, rub in it one half cup butter, one pint of molasses,
two eggs, one tablespoon ginger, two teas...
|
Soft Gingerbread
MISS BEEMER.
Two cups molasses, one half cup of shortening (lard), three fourths cup
boiling water, one tablespoon each of ginger, ...
|
Cookies
MRS. W. H. POLLEY.
Three eggs, three cups sugar, one and one half cups of butter, one half
cup sweet milk, one teaspoonful saleratu...
|
Molasses Cookies
One cup molasses boiled, one half cup lard, one half cup of butter, one
teaspoonful each of ginger and saleratus, flour enough to roll...
|
Oatmeal Cookies
MRS. WADDLE.
One cup hot water, one cup butter and lard mixed, one cup of sugar, two
cups of oatmeal, two cups of flour, one teaspo...
|
Cookies (splendid)
MRS. FRANK GLASS.
One cup sugar, one cup butter, two eggs, three teaspoons baking powder,
one tablespoon water, flour to roll, one ...
|
Ginger Snaps
One and one half cups molasses, one cup brown sugar, pinch of ginger,
one teaspoon soda, one half cup sour milk, one half cup of butte...
|
Doughnuts
One half cup butter and one cup sugar beaten together, three eggs beaten
light, one half cup sour milk, one teaspoon soda, flour enoug...
|
Fried Cakes
MRS. HENRY THOMSON.
One cup sugar, butter size of an egg, one cup milk, two eggs, one quart
of flour, two teaspoons cream of tartar...
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Crullers
MRS. ARCHIBALD LAURIE.
One cup sour cream, two eggs beaten separately, three fourths of a cup
sugar, one half teaspoon soda dissolv...
|
Crullers
MISS GREEN.
One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of
baking powder, flour enough to make a batter fit ...
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Croquignoles
MADAME A. GRENIER.
One half pint of cream, one half pint of milk, four eggs well beaten,
three quarters of a pound of granulated su...
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Croquignoles
MRS. ARCHIE COOK.
Three eggs, one cup of milk, one quarter of a pound of butter, one and
one half cups of sugar, three teaspoons of...
|
Doughnuts
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
One half pound sugar, three oz. butter, four eggs, one pint of milk, a
little esse...
|
Wafer Jumbles
One half pound sugar, one half pound butter and one half pound flour,
three eggs and vanilla flavoring. Place on a long flat pan using...
|
Puffets (hot Tea Cake)
MRS. BENSON BENNETT.
One and one half pints of flour, three eggs, one half cup of butter, one
half cup of powdered sugar, two teasp...
|
Boston Cream Cake
MRS. JOHN MACNAUGHTON.
Boil one quarter pound butter in one half pint of water. Stir in while
boiling six ounces of flour. Take fro...
|
Cream For Filling
Boil three quarters of a pint of milk, and stir in while boiling two
eggs, one cup of sugar, and one half a cup of flour beaten togeth...
|
Domino Cakes
Mix together as quickly as possible two cupfuls of sugar with one of
butter, then the beaten yolks and lastly the stiffly whipped whit...
|
Queen Cakes
MRS. SMYTHE.
One cup of flour, four tablespoons of sugar, two tablespoons butter, one
half teaspoon baking powder, ditto of lemon e...
|
Shrewsbury Cakes
MISS HENRY.
Rub to a cream six ounces of sugar, with six ounces of butter, add two
well beaten eggs and work in twelve ounces flour...
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Salted Almonds
MRS. BENSON BENNETT.
Blanch, put into a baking pan, and to each pound allow a tablespoonful
of butter, stand them in the oven, watc...
|
Butter Scotch (original)
MRS. E. A. PFEIFFER.
One pint of maple syrup, butter size of an egg, boil till stiff when
dropped in cold water.
...
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Chocolate Creams
MRS. EDWARD C. POWERS.
Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one
tablespoonful vanilla, a pinch of sa...
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Vanilla Taffy
Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads; add
o...
|
Everton Toffee
MRS. FRANK LAURIE.
Put one pound of brown sugar, a breakfast cupful of cold water, eight
ounces of unsalted butter, mix well togeth...
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Butter Scotch
MRS. W. R. DEAN.
Two cups brown sugar, one tablespoon water, butter size of an egg. Boil
without stirring. Try it in cold water, an...
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Chocolate Fudge
Four cups sugar (white), two cups milk, one pound butter, one cup grated
chocolate, vanilla to taste. Nuts may be added. Boil and beat...
|
Nut Candy
Two cups white granulated sugar, one half cup sweet milk. Boil for
about ten minutes, and add three quarters cup cut up walnuts. Remov...
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Canadian Tomato Chutney (splendid)
MRS. RATTRAY.
One peck green tomatoes, twelve large red onions, one large cauliflower,
two heads celery, two heads garlic, six red ...
|
Tomato Chutney
MRS. J. MACNAUGHTON.
Slice one peck of green tomatoes into a jar, sprinkle a little salt over
each layer and let stand for twenty-f...
|
Crab Apple Pickle
MRS. J. MACNAUGHTON.
One quart good vinegar, six cups brown or maple sugar, one teaspoonful
each cloves, cinnamon and allspice. Boi...
|
Chili Sauce
MRS. WADDLE.
Six large tomatoes, three small green peppers, one onion, two large
tablespoons sugar, salt to taste, one and one half...
|
Chow Chow
MRS. SEPTIMUS BARROW.
One peck green tomatoes chopped fine, one dozen good large onions
chopped fine, two quarts vinegar, two pound...
|
Chow Chow (original)
MRS. E. A. PFEIFFER.
Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart
of sugar (brown), two tablespoons of ...
|
Celery Sauce
MRS. THEOPHILUS OLIVER.
Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
tablespoonfuls of white sugar, two ...
|
Mustard Pickle
MRS. J. MACNAUGHTON.
Six ounces ground mustard, two ounces corn starch, one and one half
ounces of turmeric, one ounce curry powder...
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Pickle For Corn Beef
MRS. HENRY THOMSON.
Two gallons of water (soft the best), two and one half pounds salt, one
half pound sugar, two ounces of salt pe...
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Pickled Peaches
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of
vinegar, one ounce of cinnamon, one ounce of cl...
|
Sweet Tomato Pickle
MRS. JOHN JACK.
One peck of green tomatoes sliced, six large onions sliced, strew a
teacupful of salt over them, let them remain ov...
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Tomato Catsup
MISS GREEN.
One peck of ripe tomatoes, one quart onions in an enamel kettle: boil
till soft, mash and strain through a coarse sieve...
|
Canning Fruit
MISS M. SAMPSON.
To can strawberries, raspberries or plums: to each pound of sugar add
one half pint of water, boil till you have a...
|
Canned Fruit Juices
MRS. FARQUHARSON SMITH.
Fruit juice may be kept for a long time by canning the same as whole
fruit. They are convenient for water i...
|
To Brandy Peaches
To three pounds of sugar add a pint and a half water; boil and skim it;
prepare eight pounds of ripe clingstone peaches: wash and rub ...
|
Currant Jelly
Currants should not be over ripe. Equal parts of red and white currants
or currants and raspberries make a delicately colored and flav...
|
Candied Peel
MRS. DAVID BELL.
Put the lemon or orange skins, in strong salt and water, when they are
soft enough to pass a straw through, take t...
|
Lemon Honey (filling)
MRS. FRANK GLASS.
One pound of butter, four pounds of sugar, two dozen eggs leaving out
eight whites, rind and juice of one dozen l...
|
Pumpkin Jam
MRS. HENRY THOMSON.
Peel and seed, then, cut into pieces two or three inches square, lay on
a dish to dry till next day, then put i...
|
Fruit Jelly
MRS. DUNCAN LAURIE.
Dissolve two ounces of tartaric acid in one quart of cold water, pour it
on to five pounds of strawberries, cur...
|
Grape Jelly
MRS. GEORGE ELLIOTT.
Mash the grapes in a preserving pan, put them over the fire and cook
until thoroughly done. Strain through a j...
|
Marmalade
MRS. FARQUHARSON SMITH.
Cut the oranges in half and work in a spoon to remove the inside. Slice
the peel very fine. Take the skin a...
|
Bitter Orange Marmalade
MRS. R. STEWART.
One dozen bitter oranges, three sweet oranges, three lemons. Slice or
shave the bitter oranges and lemons very thi...
|
Currant Marmalade
MRS. W. W. HENRY.
Seven pounds of currants, six pounds of sugar, two pounds of raisins,
two oranges. Cook one and one half hours. S...
|
Rhubarb Marmalade
MRS. THEOPHILUS OLIVER.
Peel and cut the rhubarb into small pieces, take the rind of one lemon,
cut into chips; to each two pounds ...
|
Preserved Raw Pineapple
MRS. W. COOK.
Pare the pineapples and take out all the eyes. With a sharp knife, cut
the pineapple in thin slices cutting down side...
|
Preserved Tomatoes (original)
MRS. E. A. PFEIFFER.
Take two gallons large smooth green tomatoes, make a pickle of three
pints of vinegar, and one quart of water,...
|
To Preserve Tomatoes For Winter Use
MRS. ERNEST F. WURTELE.
To fifteen pounds tomatoes, put three ounces of white sugar, and three
ounces of salt, boil very hard for t...
|
Boston Cream (a Summer Drink)
MRS. W. FRASER.
Make a syrup of four pounds of white sugar, with four quarts of water;
boil; when cold add four ounces of tartaric ...
|
Claret Cup
MRS. HENRY THOMSON.
Six bottles of claret, one of sherry, three wine glasses of brandy, five
bottles of soda water, sugar to taste....
|
Ginger Beer
MRS. DUNCAN LAURIE.
One quarter pound white ginger, two ounces cream tartar, two pounds
white sugar, juice of two lemons, three gal...
|
Gingerette
MRS. ALBERT CLINT.
Four and one half pounds of loaf sugar, one and one half ounce tartaric
acid, four ounces tincture of ginger, on...
|
Ginger Cordial
MRS. ERSKINE SCOTT.
Ten lemons, one gallon of whisky, six ounces of root ginger, (to be
bruised) and put with the whiskey on the le...
|
Grape Juice
MRS. GEORGE LAWRENCE.
To ten pounds grapes (Concord), two pounds white sugar, wash grapes,
cover them with water in preserving kett...
|
Grape Wine
MRS. E. A. PFEIFFER.
Take fresh blue grapes, stems must be green, mash well, put in
preserving pan, and warm, not boiling heat, str...
|
Grape Juice
MRS. J. MACNAUGHTON.
Pick over and wash your grapes. Concords are said to be preferable. Put
them in your porcelain kettle with jus...
|
Raspberry Acid
MRS. GEORGE M. CRAIG.
Dissolve five ounces of tartaric acid in two quarts of water, pour it on
twelve pounds of red raspberries in ...
|
Raspberry Vinegar
MRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day,
then strain the fruit and to each pint ...
|
Lemon Syrup
MRS. THOM.
One pound powdered frosting sugar, one quarter pound tartaric acid, one
quarter pound carbonate of soda, forty drops ess...
|
Lemon Syrup
MRS. FARQUHARSON SMITH.
Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
salts, five pounds white sugar. Grate...
|
Lemon Syrup
MRS. ARCHIBALD LAURIE.
One quart juice of fresh lemons, the yellow skin only of six lemons, one
quart boiling water, four pounds wh...
|
Nourishing Cream For Convalescents
MRS. BLAIR.
Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind
(grated lightly), and juice of an orange, or l...
|
Beef Tea For Invalids
MRS. W. COOK.
One pound lean beef and one pound veal, cut up small, and put in a wide
mouthed jar. Pour two wineglasses of cold wat...
|
Calf's Foot Jelly
Make your stock of calves feet and two ox feet. Add to it if very firm a
pint of water, juice of four lemons and rind of two, five egg...
|
Gruel
MRS. SMYTH.
One large cup oatmeal, cover with cold water, stir well and let stand a
few minutes. Strain, adding a little more boili...
|
Baked Lemon For A Cold
MRS. SEPTIMUS BARROW.
Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and
mix with as much sugar as it will ho...
|
Boston Brown Bread
MRS. RICHARD TURNER.
One cup Graham flour, one cup corn meal, one cup wheat flour, one large
cup raisins, one teaspoon baking soda,...
|
Brown Bread
MRS. R. STEWART.
One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup
sweet milk, one half cup molasses. Pinch of...
|
Home Made Bread
MRS. FRANK GLASS.
Soak a cake of yeast in one quart of water, then add six pints of flour
and two teaspoons of salt. Let it stand o...
|
Tea Biscuit
MRS. HYDE.
One pint of flour (sifted three times,) one teaspoon cream of tartar,
one half teaspoon of soda, two teaspoons of sugar,...
|
Taffy Buns
MISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the
following mixture. Three quarters of a cup brown s...
|
Spanish Bun
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three
for icing, three quarters of a cup of butter, one ...
|
French Rolls Or Twists
MISS LAMPSON.
One quart of milk, one teaspoonful of salt, one small cup brewer's
yeast, flour enough to make a stiff batter. Let it...
|
Butter-milk Scones
MRS. FRANK LAURIE.
One quart of flour, two teaspoonfuls cream of tartar and one of baking
soda, a little piece of butter the size o...
|
Graham Muffins
MADAME J. T.
One cup Graham flour, one half cup ordinary flour, three quarters cup
milk two tablespoons sugar, one large teaspoon b...
|
Muffins
MRS. GILMOUR.
Butter the size of an egg, one tablespoonful of sugar, one teaspoonful
of salt, two mashed potatoes, one and one half...
|
Muffins
MRS. HENRY THOMSON.
Two cups sweet milk, four cups of flour, two eggs, two tablespoons of
melted butter, four teaspoons baking powd...
|
Pop Overs
MRS. FARQUHARSON SMITH.
A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:
beat the eggs very well, add them ...
|
Pop Overs
MISS M'GEE.
Three eggs well beaten, add a tablespoon of melted butter and a little
salt, pour this mixture over one cup of flour an...
|
Johnny Cake
MRS. STUART OLIVER.
One pint of sour milk, one teaspoonful of soda, (good) one egg, butter
size of an egg, two tablespoonfuls of su...
|
Short-cake
MRS. R. M. STOCKING.
One pint of flour, one cup of sour cream, one small teaspoon soda, three
eggs.
...
|
Shortbread
MRS. W. REID.
Place on a bake-board two pounds of sifted flour, one pound butter (if
salt, wash,) and half a pound of sugar; this q...
|
Almond Shortbread
MRS. W. COOK.
One pound ground sweet almonds, eight ounces sugar, eight ounces sifted
flour, eight ounces good butter. The yolks of...
|
Scotch Short Bread
MRS. BLAIR.
One pound of flour, one half pound butter, six ounces sugar; cream
butter and sugar, add flour. Roll into a smooth ball...
|
Banana Fritters
MRS. GEORGE ELLIOTT.
Take six bananas, peel and dip in beaten white of egg, then roll in
bread crumbs. Fry in butter a golden brown...
|
Apple Fritters
MRS. HARRY LAURIE.
Three tart apples, two eggs; one cup milk; one teaspoonful salt; about
one and one half cups of flour; one teasp...
|
French Pancakes
MRS. BENSON BENNETT.
Four eggs, weight of four eggs in butter, sugar and flour, one half a
teaspoonful of soda, one half teaspoonfu...
|
Scotch Haggis
MRS. ANDREW T. LOVE.
Boil a sheep's draught for three quarters of an hour in as much water as
will cover it. Grate down the liver a...
|
Boiled Beef
This is an economical dinner, especially where there are many mouths to
feed. Buy a few pounds of either salt brisket, thick or thin f...
|
How To Boil Beef
Put the beef into your three or four gallon pot, three parts filled with
cold water, and set it on the fire to boil; remove all the sc...
|
Economical Pot Liquor Soup
A thrifty housewife will not require that I should tell her to save the
liquor in which the beef has been boiled; I will therefore tak...
|
Potato Soup For Six Persons
Peel and chop four onions, and put them into a gallon saucepan, with two
ounces of dripping fat, or butter, or a bit of fat bacon; add...
|
Pea Soup For Six Persons
Cut up two and a-half pounds of pickled pork, or some pork cuttings, or
else the same quantity of scrag end of neck of mutton, or leg ...
|
Onion Soup For Six Persons
Chop fine six onions, and fry them in a gallon saucepan with two ounces
of butter or dripping fat, stirring them continuously until th...
|
Broth Made From Bones For Soup
Fresh bones are always to be purchased from butchers at about a farthing
per pound; they must be broken up small, and put into a boili...
|
Thick Milk For Breakfast
Milk, buttermilk, or even skim-milk, will serve for this purpose. To
every pint of milk, mix a piled-up table-spoonful of flour, and s...
|
Oatmeal Porridge For Six Persons
To five pints of skim or buttermilk, add a couple of onions chopped
fine, and set them to boil on the fire; meanwhile, mix six
table-...
|
Ox-cheek Soup
An ox-cheek is always to be bought cheap; let it be thoroughly washed in
several waters, place it whole in a three gallon boiling-pot ...
|
Cow-heel Broth
Put a couple of cow-heels into a boiling-pot, with a pound of rice, a
dozen leeks washed free from grit and cut into pieces, and some ...
|
Bacon And Cabbage Soup
When it happens that you have a dinner consisting of bacon and cabbages,
you invariably throw away the liquor in which they have been ...
|
Stewed Leg Of Beef
Four pounds of leg or shin of beef cost about one shilling; cut this
into pieces the size of an egg, and fry them of a brown colour wi...
|
Cocky Leeky
I hope that at some odd times you may afford yourselves an old hen or
cock; and when this occurs, this is the way in which I recommend...
|
Roast Fowl And Gravy
Let us hope that at Christmas, or some other festive season, you may
have to dress a fowl or turkey for your dinner. On such occasions...
|
This Is The Brown Gravy For The Fowl
Chop up an onion, and fry it with a sprig of thyme and a bit of butter,
and when it is brown, add a good tea-spoonful of moist sugar a...
|
Bread Sauce For A Roast Fowl
Chop a small onion or shalot fine, and boil it in a pint of milk for
five minutes; then add about ten ounces of crumb of bread, a bit ...
|
Egg Sauce For Roast Fowls Etc
Boil two or three eggs for about eight minutes; remove the shells, cut
up each egg into about ten pieces of equal size, and put them i...
|
Pork Chops Grilled Or Broiled
Score the rind of each chop by cutting through the rind at distances of
half-an-inch apart; season the chops with pepper and salt, and...
|
Sharp Sauce For Broiled Meats
Chop fine an onion and a pennyworth of mixed pickles; put these into a
saucepan with half-a-gill of vinegar, a tea-spoonful of mustard...
|
Roast Veal Stuffed
A piece of the shoulder, breast, or chump-end of the loin of veal, is
the cheapest part for you, and whichever of these pieces you may...
|
Veal Cutlets And Bacon
You may sometimes have a chance to purchase a few trimmings or cuttings
of veal, or a small piece from the chump end of the loin, whic...
|
A Pudding Made Of Small Birds
Industrious and intelligent boys who live in the country, are mostly
well up in the cunning art of catching small birds at odd times d...
|
Baked Pig's Head
Split the pig's head into halves, sprinkle them with pepper and salt,
and lay them with the rind part uppermost upon a bed of sliced o...
|
Baked Goose
Pluck and pick out all the stubble feathers thoroughly clean, draw the
goose, cut off the head and neck, and also the feet and wings, ...
|
Baked Sucking Pig
Let the pig be stuffed in the same manner as directed for a goose, as
shown in the preceding Number; score it all over crosswise, rub ...
|
Baked Or Roast Ducks
These are to be dressed in the same way as directed for dressing geese.
...
|
How To Make The Most Of A Pig After It Is Killed
Cottagers sometimes feed a pig for their own consumption, and,
therefore, in the hope that many of you may have it in your power to do...
|
How To Cure Hams
To six pounds of common salt, add four ounces of saltpetre, eight ounces
of treacle, two ounces of salprunella, winter savory, bay-lea...
|
How To Smoke Hams
When the hams have been well pickled, as shown in the preceding Number,
they must be pressed between boards with heavy stones to rende...
|
How To Cure Bacon
Mind that your pickling-trough is well scalded out before using it for
pickling the bacon. Allow at the rate of four ounces of salt to...
|
How To Dispose Of The Pig's Pluck
See Nos. 72 and 73.
...
|
How To Make Pork Sausages
Take equal parts of fat and lean meat, such as the inferior end of the
spare-ribs and some of the loose fat; chop these well together,...
|
Black Puddings
When a pig is killed, the blood should be caught in a pan, and a little
salt must be stirred in with it while yet warm, to prevent its...
|
How To Melt Down The Seam Or Loose Fat
Cut up the seam in small pieces, put it into a pot with about a gill of
water, and set it over a slow fire to melt down, stirring it f...
|
Italian Cheese
This is prepared by chopping up the whole of the pig's pluck, the
chitterlings, and a couple of pounds of the fat; mix this in a pan w...
|
Pig's Feet
These are to be well salted for about four days, and then boiled in
plenty of water for about three hours; they may be eaten either ho...
|
Curried Rice
Boil one or more pounds of rice, as directed in No. 92, and drain all
the water from it; slice some onions very thin, and fry them bro...
|
A Plain Rice Pudding
To every quart of milk add six ounces of rice, one ounce of brown sugar,
a pinch of allspice, and ditto of salt; put all these in a pr...
|
A Ground Rice Pudding
Ingredients, eight ounces of ground rice, three pints of skim milk, one
ounce of butter, four ounces of sugar, a pinch of allspice or ...
|
A Bread Pudding For A Family
Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter,
four ounces of sugar, four ounces of plums or currants, three...
|
A Batter And Fruit Pudding
Ingredients, two quarts of milk, one pound of flour, four eggs, eight
ounces of sugar, one quart of fruit (either plums, gooseberries,...
|
A Treacle Pudding
Ingredients, two pounds of flour, twelve ounces of treacle, six ounces
of suet or dripping fat, a quarter of an ounce of baking-powder...
|
Apple Pudding
Ingredients, one pound and a-half of flour, six ounces of suet chopped
fine, two pounds of peeled apples, four ounces of sugar, a litt...
|
Rice And Apples
Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie
up the rice very loose in a pudding-cloth, so as to admit that...
|
Brown And Polson Pudding
Ingredients, six ounces of Brown and Polson's prepared Indian corn, two
quarts of milk, two ounces of sugar, a bit of cinnamon or lemo...
|
Brown And Polson Fruit Pudding
Prepare the pudding batter as indicated in the foregoing Number, and
when you have poured one-half of it into the greased pie-dish, st...
|
Brown And Polson Thick Milk
Ingredients, three ounces of Brown and Polson's prepared Indian corn,
one quart of milk, one ounce of sugar, a bit of cinnamon, a pinc...
|
Potato Pudding
Ingredients, three pounds of potatoes, two quarts of milk, two ounces of
butter, two ounces of sugar, a bit of lemon-peel, a good pinc...
|
Yeast Dumplings
Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of
salt, one pint of milk or water. Put the flour into a pan, wi...
|
Norfolk Dumplings
Ingredients, two pounds of flour, a pint of milk, a good pinch of salt.
Let all these ingredients be well mixed in a pan, and after di...
|
Stewed Eels
First skin, gut, and trim away the fins from the eels, and then cut them
into pieces three inches long; put these into a saucepan, add...
|
Stewed Oysters
Put the oysters, with their liquor and a little water or milk, into a
saucepan; add a bit of butter kneaded, that is, well mixed with ...
|
Stewed Muscles Or Mussels
Thoroughly wash the muscles, and pull off any weeds there may be hanging
to them; next put them in a clean saucepan with a little wate...
|
Baked Beef And Potatoes
The cheapest pieces of beef, suitable for baking or roasting, consist of
the thick part of the ribs, cut from towards the shoulder, th...
|
Yorkshire Pudding
To one pound of flour add three pints of skim milk, two eggs, nutmeg and
salt; mix smoothly, and pour the pudding into the greased dis...
|
Baked Suet Pudding
To one pound of flour add six ounces of chopped suet, three pints of
skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake...
|
Toad In The Hole
To make this a cheap dinner, you should buy 6d. or 1s. worth of bits
or pieces of any kind of meat, which are to be had cheapest at ni...
|
Boiled Shoulder Of Mutton With Onions
Put the shoulder of mutton to boil in your two-gallon pot, with a
handful of salt and plenty of water, allow it to boil gently for abo...
|
Meat Pie
Of whatever kind, let the pieces of meat be first fried brown over a
quick fire, in a little fat or butter, and seasoned with pepper a...
|
Giblet Pie
Giblets of fowls are always to be bought at a low price at most
poulterers'; when you have a mind to lay out 6d. or 1s. in this way,
...
|
A Fish Pie
Cut up any kind of fish into pieces the size of an egg; season these
with chopped parsley, thyme, a little onion, pepper and salt, and...
|
Potato Pie
Slice up four onions and boil them in a saucepan with two ounces of
butter, a quart of water, and pepper and salt, for five minutes; t...
|
Bacon Roll-pudding
Boil a pound of fat bacon for half an hour, and then cut it up into thin
slices. Peel six apples and one onion, and cut them in slices...
|
Rabbit Pudding
Skin and wash the rabbit, and cut it up in pieces; fry these brown with
a bit of butter, season with chopped onions, parsley, and wint...
|
Stewed Ox Kidney
Cut up the kidney in thin slices, fry them brown with a bit of butter or
fat in a frying-pan, over a brisk fire, season with chopped p...
|
Baked Bullock's Heart
Wash and wipe the heart, cut it into four pieces, season these with
pepper and salt, chopped thyme, and bay-leaves, add about two ounc...
|
Bullock's Heart Stuffed
Chop fine four onions and twelve sage-leaves; put these into a saucepan
with a bit of fat or butter, and fry them for a few minutes on...
|
Stewed Sheep's Trotters
Sheep's trotters are sold ready cleaned and very cheap at all tripe
shops. When about to cook them, by way of a treat, for supper, or
...
|
Baked Sheep's Heads
Buy a couple of sheep's heads, get the butcher to split them for you,
place them in an earthen baking-dish, with two ounces of drippin...
|
Sheep's Pluck
A sheep's pluck, properly cooked, will furnish a meat dinner enough for
twelve persons, at a very moderate cost. Cut the whole of the ...
|
Belgian Faggots
These may be prepared with sheep's pluck, or even with bullock's liver,
and other similar parts of meat; but a pig's pluck is preferab...
|
Fried Steaks And Onions
Season the steaks with pepper and salt, and when done brown on both
sides, without being overdone, place them in a dish before the fir...
|
Stewed Steaks
Fry the steaks brown over a very brisk fire, without allowing them to be
hardly half done, and place them in a saucepan with onions, c...
|
Stewed Sausages
First, prick your sausages well all over with a fork, and soak them in
very hot water, for two or three minutes, to swell them out; ne...
|
Pig's Fry
A pig's fry consists of the heart, liver, lights, and some of the
chitterlings; these are to be first cut up in slices, then seasoned ...
|
Beefsteaks Plain
When you happen to have a clear fire, the steaks may be cooked on a
gridiron over the fire; the steaks must be turned on the gridiron ...
|
Mutton Chops Or Steaks
Mutton chops, properly speaking, are an expensive affair; but what I
recommend you to buy is, the chump end of the loin of mutton, whi...
|
Kidney Pudding
Prepare an ox kidney as shown in No. 67, and use this to fill a good
sized pudding basin, which you shall have previously lined with a...
|
Hashed Meats
I strongly recommend that you never allow yourselves to be persuaded,
that cold meat dinners are cheap dinners; just the reverse of th...
|
Boiled Tripe
Tripe is not exactly a cheap commodity for food; yet, as you may feel
occasionally inclined to indulge in a treat of this kind, I will...
|
Baked Tripe
Cut the tripe up in pieces, and put it into an earthen pot, with some
ale, cider, or water, enough to cover it in; add sliced onions, ...
|
Sausage Dumplings
Make one pound of flour and two ounces of dripping, or chopped suet,
into a firm paste, by adding just enough water to enable you to k...
|
Sausage Rolls
Procure a quartern of dough from the baker's, knead this with four
ounces of butter, dripping, or chopped suet; divide it into twelve ...
|
Roast Pork
Let us suppose, or rather hope, that you may sometimes have a leg of
pork to cook for your dinner; it will eat all the better if it is...
|
Bubble And Squeak
When you happen to have some cold boiled salt beef, cut this up in
slices; fry it on both sides, and dish it up round some cabbages or...
|
Jugged Hare
It does sometimes happen that when you are living in the country, in the
neighbourhood of considerate gentlefolks who possess game pre...
|
Boiled Bacon And Cabbages
Put a piece of bacon in a pot capable of containing two gallons; let it
boil up, and skim it well; then put in some well-washed split ...
|
Economical Vegetable Pottage
In France, and also in many parts of Europe, the poorer classes but very
seldom taste meat in any form; the chief part of their scanty...
|
How To Make A Fish Curry
Slice up six onions fine, and fry them with a little butter or grease
over a slow fire until they become very lightly coloured; then a...
|
This Is The Way To Boil Rice
I recommend you to buy Patna rice, as it is the cheapest; it is best to
soak it in water over-night, as it then requires less time to ...
|
Rice Dumplings
Boil one pound of rice as directed in the foregoing Number, and when
thoroughly drained free from excess of moisture, knead the rice w...
|
Plum Or Currant Dough Pudding
Ingredients, two pounds of dough from the baker's, four ounces of plums
or currants, a pinch of allspice, ditto of salt, a gill of mil...
|
Christmas Plum Pudding
Ingredients, two pounds of flour, twelve ounces of raisins, twelve
ounces of currants, twelve ounces of peeled and chopped apples, one...
|
Sweet Pudding Sauce
Ingredients, two ounces of common flour, ditto of butter, ditto of
sugar, chopped lemon-peel, half a gill of any kind of spirits, and ...
|
Jam Pudding
Ingredients, one pound of flour, six ounces of suet, half a pint of
water, a pinch of salt, one pound of any kind of common jam, at 7d...
|
Rhubarb Pie
A bundle of rhubarb, one pound of flour, six ounces of butter, or lard,
or dripping, half a pint of water, a pinch of salt, ditto of
...
|
Fruit Pies In General
All kinds of fruit pies are made as shown in the foregoing Number.
...
|
A Cheap Kind Of Mince-meat
Ingredients, eight ounces of stoned raisins, eight ounces of washed and
dried currants, one pound of tripe, one pound of apples, one p...
|
Mince-pie Paste
Ingredients, one pound of flour, eight ounces of butter or lard, three
gills of water, half an ounce of salt, a tea-spoonful of baking...
|
To Make A Mince-pie
Having prepared the paste according to the directions given in the
foregoing Number, divide it in two equal parts, roll these out eith...
|
Jam Tart
Prepare some paste, as in No. 101, and use this to make a jam tart, as
directed for making a mince-pie, using any kind of common jam, ...
|
Baked Apple Dumplings
Ingredients, one pound of flour, four ounces of chopped suet, half a
pint of water, a pinch of salt, eight or ten large apples peeled....
|
Pancakes For Shrove Tuesday
Ingredients, twelve ounces of flour, three eggs, one pint of milk, a
tea-spoonful of salt, a little grated nutmeg, and chopped lemon-p...
|
Raisinet A Preserve For Winter
Ingredients, twelve pounds of fruit, consisting of peeled apples, pears,
plums, and blackberries, in equal proportion; six pounds of r...
|
Currant Jam
Ingredients, twelve pounds of picked currants, either red, black, or
white, or, if agreeable, mixed; eight pounds of raw sugar, three ...
|
How To Preserve Rhubarb
Free the rhubarb from leaves, cut it up in inch lengths, wash and drain
it in a sieve or colander. Next, put the rhubarb into a suffic...
|
How To Make Gooseberry Jam
Pick ten pounds of ripe gooseberries, put them in a covered pot, with a
pint of water, and set them on the fire to boil to a pulp, sti...
|
Baked Pears
Put the pears, standing up side by side in rows, with their stalks
uppermost, in an earthenware baking dish; add a sprinkle of moist
...
|
Baked Apples
Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of
cider or water, and set them in the oven to bake. Baked apple...
|
To Make Elder Wine
Ingredients, two gallons of elderberries, two quarts of damsons, eight
pounds of raw sugar, at 4-1/2d. per pound, two gallons of water...
|
Vegetable Porridge
Scrape and peel the following vegetables:--six carrots, six turnips, six
onions, three heads of celery, and three parsnips; slice up a...
|
Pumpkin Porridge
I am aware that pumpkins are not generally grown in this country as an
article of food for the poorer classes, and more is the pity, f...
|
Rice-milk For Six Persons
Put one pound of Patna rice into a boiling pot with two ounces of
butter, two quarts of water, a small bit of cinnamon or lemon-peel, ...
|
Knuckle Of Veal And Rice
A small knuckle, or scrag-end of neck of veal, is sometimes to be
purchased very cheap; I will therefore suppose that you may, once in...
|
Irish Stew
Inferior parts of any kind of meat make a good Irish stew. Let the meat
be cut in pieces the size of an egg, well rubbed all over with...
|
Fish Soup
Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads,
cod's-tails, or any fresh-water fish you may happen to catch when...
|
Soused Mackerel
When mackerel are to be bought at six for a shilling, this kind of fish
forms a cheap dinner. On such occasions, the mackerel must be ...
|
A Dinner Of Red Herrings
The cheaper sort of red herrings are always too salty, and unpleasantly
strong-flavoured, and are therefore an indifferent kind of foo...
|
To Fry Fish
For this purpose you must have some kind of fat. Either lard, butter, or
dripping fat, would be excellent; but they must be bought, an...
|
Salt Fish With Parsnips
Salt fish must always be well soaked in plenty of cold water the whole
of the night before it is required for the following day's dinn...
|
Baked Fish
Wash and wipe the fish, and lay it, heads and tails, in a baking-dish,
the bottom of which has been spread all over with a little butt...
|
Baked Cod's Head
First, make some stuffing with one pound of bruised crumb of bread,
mixed with six ounces of chopped suet, two eggs, chopped parsley, ...
|
Bouillabaisse Soup
Put the following ingredients into a saucepan to boil on the fire:--four
onions and six tomatoes, or red love-apples, cut in thin slic...
|
To Boil Fish
Put the fish on in sufficient water to cover it, add a small handful of
salt, and, providing that the fish is not larger than mackerel...
|
Parsley Sauce
Chop a handful of parsley and mix it in a stewpan with two ounces of
butter, two ounces of flour, pepper and salt; moisten with half a...
|
Anchovy Sauce
Mix two ounces of butter with two ounces of flour, in a saucepan. Add a
spoonful of essence of anchovy, and half a pint of water. Stir...
|
Baked Skate
Chop three onions, and fry them of a light-brown colour in two ounces of
butter, then add half a pint of vinegar, pepper and salt, and...
|
How To Brew Your Own Beer
The first preparatory step towards brewing is to gather your necessary
plant together in proper working order, and thoroughly clean. Y...
|
How To Bake Your Own Bread
Put a bushel of flour into a trough, or a large pan; with your fist make
a deep hole in the centre thereof; put a pint of good fresh y...
|
Yorkshire Pie-clates For Tea
Ingredients, one pound of flour, two ounces of grocer's currants, three
gills of milk, and a pinch of baking-powder. Mix the above ing...
|
Hard Biscuits
Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonful
of salt, a pinch of baking-powder; bake them a quarter of an ...
|
Gingerbread Nuts
Ingredients, one pound of flour, half a pint of treacle, two ounces of
butter, half an ounce of ground ginger, a pinch of allspice, a
...
|
How To Steam Potatoes
Peel the potatoes thinly, wash them clean, put them in the steamer, over
boiling water, which must be kept briskly boiling until the p...
|
How To Boil Potatoes
Wash the potatoes clean, and put them on to boil in a saucepan, with
cold water just enough to cover them; place the saucepan on the h...
|
Baked Or Roasted Potatoes
You do not require that I should tell you that when you have no oven you
can easily roast your potatoes by placing them on the hobs, b...
|
How To Fry Potatoes
Peel, split, and cut the potatoes into slices of equal thickness, say
the thickness of two penny pieces; and as they are cut out of ha...
|
How To Fry Potatoes An Easier Way
When it happens that you have some cold boiled potatoes, this is the way
to fry them:--First cut the potatoes in thick slices, and fry...
|
How To Mash Potatoes
Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and
immediately after they are done, while steaming hot, put the ...
|
Baked Mashed Potatoes
Prepare the mashed potatoes as shown in the preceding Number, put them
in a dish, smooth them over with a knife, put some bits of butt...
|
Mashed Potatoes With Ling
Ling is a kind of dried salt fish; it is cheaper than the ordinary sort
of salted codfish. It should be washed and well soaked in plen...
|
How To Stew Potatoes
First boil the potatoes, and then put a little butter, a chopped onion,
half a pint of milk, or water, pepper and salt to season; boil...
|
Buttered Parsnips
Scrape or peel the parsnips, and boil them in hot water till they are
done quite tender, then drain off all the water, add a bit of bu...
|
Buttered Swedish Turnips
Swedish turnips are mostly given as food to cattle; true, but there is
no good reason why they should not be considered as excellent f...
|
How To Cook Spinach
Pick it thoroughly, wash the spinach, boil it in plenty of hot water
with salt in it, and when it is done, drain it free from all mois...
|
Fried Cabbage And Bacon
First, boil the cabbage, and when done and drained free from water, chop
it up. Next fry some rashers of bacon, and when done, lay the...
|
Peas And Bacon
Shave off any brown rancid part from the bacon, and put it on to boil in
plenty of cold water; when it is nearly done put in the peas ...
|
Baked Or Roasted Onions
Do not peel the onions, but put them in their natural state to roast on
the hobs, turning them round to the fire occasionally, in orde...
|
How To Cook Broad Beans
Boil the beans in hot water with a bunch of winter savory and some salt,
and when done and drained, put them into a saucepan with the ...
|
How To Cook French Beans
String the beans and boil them in hot water with salt; when done and
drained, put them into a saucepan, with butter, a pinch of flour,...
|
How To Cook Vegetable Marrow
This is a cheap and excellent vegetable; let them be peeled, split them,
and remove the seedy part; boil them in hot water with salt, ...
|
White Haricot Beans
In France, haricot beans form a principal part in the staple articles of
food for the working-classes, and indeed for the entire popul...
|
How To Dress Haricot Beans
Put a quart of white haricot beans in plenty of cold water in a pan in
order that they may soak through the night; the next day drain ...
|
Haricot Beans Another Way
When the haricot beans have been boiled as shown in the preceding
Number, chop fine a couple of onions, and fry them in a saucepan wit...
|
A Salad Of Haricot Beans
Well-boiled haricot beans, cold, are made into an excellent salad, as
follows:--Put the haricot beans into a bowl, season with chopped...
|
Lentils
Lentils are a species of vetches much in use in France as a staple
article of food in the winter; there are two sorts, those denominat...
|
A Relish For Supper
Prepare some oysters, as shown in No. 54, and when poured upon the toast
in their dish, strew all over their surface equal quantities ...
|
How To Make An Omelet
Break three or four eggs into a basin, add a little chopped shalot, and
parsley, pepper, and salt; put an ounce of butter in a frying-...
|
Fried Eggs And Bacon
First, fry the rashers of bacon, and then break the eggs into the
frying-pan without disturbing the yolks, and as soon as these are ju...
|
Buttered Eggs
Fry half an ounce of butter in a frying-pan, then break three or four
eggs into this; season with chopped parsley, pepper and salt, an...
|
Eggs With Brown Butter
Cook the eggs as directed in the foregoing Number, and when you have
slipped them out on to a dish, put a piece of butter into the
fr...
|
Eggs Stewed With Cheese
Fry three eggs in a pan with one ounce of butter, seasoned with pepper
and salt, and when the eggs are just set firm at the bottom of ...
|
How To Make A Welsh Rarebit
First, make a round of hot toast, butter it, and cover it with thin
slices of cheese; put it before the fire until the cheese is melte...
|
Egg-hot
Put a pint of beer on the fire to warm, break an egg into a jug, add a
table-spoonful of sugar and some grated nutmeg or ginger; beat ...
|
Ginger-pop
Put a very clean pot containing a gallon of water to boil on the fire,
and as soon as it begins to boil, add twelve ounces of brown su...
|
Plum Broth
Boil one quart of any kind of red plums in three pints of water with a
piece of cinnamon and four ounces of brown sugar until the plum...
|
Plum Porridge Cold
Boil a quart of red plums in a pint of water, with a bit of cinnamon and
four ounces of sugar, until dissolved to a pulp; then rub the...
|
Stewed Prunes Or Pruens
Purchase the cheaper kind of small prunes sold at 4d. per lb.; put
them into a saucepan with a pint of water, a bit of lemon-peel, and...
|
A Summer Salad
Rinse and well shake off all moisture from a couple of cos lettuce, cut
them up into a bowl or basin, add a few roughly-chopped green ...
|
A Bacon Salad
Having prepared any kind of salad you may happen to have, such as
endive, corn salad, lettuce, celery, mustard and cress, seasoned wit...
|
A Plain Salad
Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint
and green onions, a spoonful of moist sugar, vinegar, pepper a...
|
Celery Crab Salad
First thoroughly wash and wipe clean, and then cut a stick of celery
into a basin; add two ounces of any kind of cheese sliced very th...
|
How To Mix Mustard
Put half an ounce of mustard into a tea-cup, or a small basin, add a
little salt; mix thoroughly with just enough boiling water to wor...
|
Beef Tea
Chop up a pound of lean beef, and put it on to boil in a saucepan with a
quart of water, stirring it on the fire occasionally while it...
|
Mutton Broth
Chop a pound of scrag end of neck of mutton into small pieces, and put
it into a saucepan, with two ounces of barley, and rather bette...
|
Chicken Broth
Draw, singe, and cut a chicken into four quarters; wash these, put them
into a clean saucepan with a quart of water, and set the broth...
|
A Cheaper Kind Of Chicken Broth
In large towns it is easy to purchase sixpenny-worth of fowls' necks,
gizzards, and feet, which, prepared as indicated in the foregoin...
|
Veal And Rice Broth
Cut up one pound and a-half of knuckle of veal, and put it on to boil in
a saucepan with a quart of water, four ounces of rice, a smal...
|
Meat Panada For Invalids And Infants
First, roast whatever kind of meat is intended to be made into panada,
and, while it is yet hot, chop up all the lean thereof as fine ...
|
How To Prepare Sago For Invalids
Put a large table-spoonful of sago into a small saucepan with half a
pint of hot water, four lumps of sugar, and, if possible, a small...
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How To Prepare Tapioca
This may be prepared in the same manner as sago; It may also be boiled
in beef tea, mutton broth, or chicken broth, and should be stir...
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How To Make Gruel
Mix a table-spoonful of Robinson's prepared groats or grits with a
tea-cupful of cold water, pour this into a saucepan containing a pi...
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Brown And Polson Gruel
Brown and Polson's excellent preparation of Indian corn is to be
purchased of all grocers throughout the kingdom. Mix a dessert-spoonf...
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Gruel Made With Oatmeal
In the absence of groats, oatmeal furnishes the means of making
excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of col...
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How To Make Caudle
Mix four ounces of prepared groats or oatmeal with half a pint of cold
ale in a basin, pour this into a saucepan containing a quart of...
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Rice Gruel A Remedy For Relaxed Bowels
Boil very gently eight ounces of rice in a quart of water for about an
hour in a saucepan covered with its lid, and placed on the side...
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How To Prepare Arrow-root
Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold
water, and pour this into a small saucepan containing nearly ha...
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How To Make Gruel With Pearl Barley
Put four ounces of pearl barley in a saucepan with two quarts of cold
water and a small stick of cinnamon, and set the whole to boil v...
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Cow-heel Broth
Put a cow-heel into a saucepan with three quarts of water, and set it to
boil on the fire; skim it well, season with a few peppercorns...
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How To Make Calf's-feet Jelly
Boil two calf's feet in two quarts of water very gently for at least two
hours; at the end of this time the liquid will be boiled down...
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How To Make Iceland-moss Jelly
Iceland moss is to be had of all chemists. Put four ounces of Iceland
moss to boil in one quart of water, stirring it the whole time i...
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How To Make Blancmange
Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with
a rolling-pin on a table; put this into a basin with one ounc...
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How To Make Sick-diet Jelly
Take of sago, tapioca, eringo root, and hartshorn shavings, of each one
ounce; and boil the whole in three pints of water until reduce...
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How To Prepare Isinglass Jelly
Put one ounce and a-half of isinglass, with two ounces of lump sugar and
half a pint of water, into a small stewpan, and stir the whol...
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How To Make Ground-rice Milk
Put a pint of milk with a bit of cinnamon to boil, mix a large
table-spoonful of ground rice quite smooth with a tea-cupful of milk,
...
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How To Make A Small Batter-pudding
Beat up in a basin an egg with a large table-spoonful of flour, and a
grain of salt; add, by degrees, a tea-cupful of milk, working al...
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How To Make A Tea-cup Bread-pudding
Bruise a piece of stale crumb of bread the size of an egg, in a basin,
add four lumps of sugar and a very little grated nutmeg, pour h...
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How To Make A Tapioca Pudding
Put two table-spoonfuls of tapioca into a basin with four lumps of
sugar, a grain of salt, and a lump of sugar rubbed on the rind of a...
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How To Make An Arrow-root Pudding
Mix a large dessert-spoonful of arrow-root with the same quantity of
bruised sugar, and a tea-cupful of milk, in a small clean saucepa...
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How To Make A Sago Pudding
Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk,
in a covered basin, for a quarter of an hour; then add a very ...
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How To Make A Ground-rice Pudding
Mix a large table-spoonful of ground rice with half a pint of milk, six
lumps of sugar, and a very little nutmeg; stir this in a sauce...
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Brown And Polson Tea-cup Pudding For Infants
Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a
pint of milk, six lumps of sugar, a grain of salt, and a very...
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Bran Tea: A Remedy For Colds Etc
Boil a large handful of bran in a quart of water for ten minutes, then
strain off the water into a jug, sweeten it with one ounce of g...
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Orangeade Or Orange Drink
Peel off the rind of one orange very thinly without any of the white
pith, and put the rind into a jug, pare off all the white pith fr...
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How To Make Lemonade
Proceed in all particulars as directed for making orangeade, using, for
the purpose, lemons instead of oranges.
...
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Apple-water Drink
Slice up thinly three or four apples without peeling them, and boil
them in a very clean saucepan with a quart of water and a little s...
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How To Make A Soothing Drink For Coughs
Take of marsh-mallow roots and of liquorice roots each one ounce; of
linseed, half an ounce; shave the roots very thinly; put them and...
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Linseed Tea
Put a table-spoonful of linseed into a clean earthen pot or pipkin with
a quart of water, and a little orange or lemon rind; boil this...
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Camomile Tea
Put about thirty flowers into a jug, pour a pint of boiling water upon
them, cover up the tea, and when it has stood about ten minutes...
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Balm And Burrage Tea
These, as well as all other medicinal herbs, may easily be cultivated in
a corner of your garden, when you are so fortunate as to live...
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Sage Or Marygold Tea
Put a dozen sage leaves into a tea-pot, pour boiling water upon them,
and, after allowing the tea to stand for five or ten minutes, it...
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How To Stew Red Cabbages
The use of the red cabbage in this country is confined to its being
pickled almost raw, and eaten in that detestable and injurious sta...
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How To Make Toast Water
Toast a piece of bread thoroughly browned to its centre without being
burnt, put it into a jug, pour boiling water upon it, cover over...
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How To Make Barley Water
Boil one ounce of barley in a quart of water for twenty minutes; strain
through muslin into a jug containing a bit of orange or lemon ...
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How To Make Rice Water
To six ounces of rice add two quarts of water, and two ounces of
Valentia raisins; boil these very gently for about half an hour, or
...
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How To Make Treacle Posset
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this
for ten minutes; strain it through a rag; drink it while hot, a...
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How To Make White Wine Whey
Put a pint of milk into a very clean saucepan or skillet, to boil on the
fire; then add half a gill of any kind of white wine; allow t...
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How To Make A Cordial For Colds
First, prepare a quart of the juice of black currants, by bruising and
boiling them for twenty minutes, and then straining off the jui...
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How To Make A Stringent Gargle
Put the following ingredients into a very clean earthen pipkin:--Twenty
sage leaves, a handful of red rose leaves, and a pint of water...
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A Simple Remedy Against Wind On The Stomach
A few drops (say four) of essence of peppermint on a lump of sugar.
...
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A Cure For A Hard Dry Cough
Take of each one table-spoonful--spermaceti grated, honey, and
peppermint water; mix all together with the yolks of two eggs in a
gal...
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A Cooling Drink
To half an ounce of cream of tartar, add one ounce of loaf sugar, and a
bit of orange or lemon peel; put these into a jug, pour upon t...
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Hop Tea
Pour a quart of boiling water upon half an ounce of hops, cover this
over, and allow the infusion to stand for fifteen minutes; the te...
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Lime-flower Tea
To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a
pint of boiling water, and when the infusion has stood for ten mi...
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Hyssop Tea: A Remedy For Worms
To a quarter of an ounce of dried hyssop flowers, pour one pint of
boiling water; allow the tea to infuse for ten minutes, pour it off...
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Iceland-moss Jelly
Boil four ounces of Iceland moss in one quart of water very slowly for
one hour, then add the juice of two lemons and a bit of rind, f...
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Antispasmodic Tea
Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill
of boiling water in a tea-cup for ten minutes; add a dessert-sp...
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Dandelion Tea
Infuse one ounce of dandelion in a jug with a pint of boiling water for
fifteen minutes; sweeten with brown sugar or honey, and drink ...
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Refreshing Drink For Sore Throat Attended With Fever
Boil two ounces of barberries with half an ounce of violets in a quart
of water for ten minutes; sweeten with honey, strain off into a...
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A Cure For Sprains
Bruise thoroughly a handful of sage-leaves, and boil them in a gill of
vinegar for ten minutes, or until reduced to half the original ...
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A Cure For Chilblains
The pulp of a baked turnip beat up in a tea-cup with a table-spoonful
of salad oil, ditto of mustard, and ditto of scraped horse-radis...
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A Cure For Burns Or Scalds
Thoroughly bruise a raw onion and a potato into a pulp, by scraping or
beating them with a rolling-pin; mix this pulp with a good
tab...
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A Cure For Cold In The Head
Thirty drops of camphorated sal volatile in a small wine-glassful of hot
water, taken several times in the course of the day.
...
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A Cure For The Sting Of Wasps Or Bees
Bruise the leaf of the poppy, and apply it to the part affected.
...
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A Cure For Toothache
Roll a small bit of cotton wadding into a ball the size of a pea, dip
this in a very few drops of camphorated chloroform, and with it ...
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How To Make Coffee
Mix one ounce of ground coffee in a clean pot with a pint of cold water,
stir this on the fire till it boils, then throw in a very lit...
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How To Prepare Cocoa Nibs
Boil gently two ounces of cocoa nibs in three pints of water for two
hours and a-half, without allowing it to reduce more than one-thi...
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How To Prepare A Large Quantity Of Good Soup For The Poor
It is customary with most large families, while living in the country,
to kill at least some portion of the meat consumed in their hou...
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Another Method For Making Economical Soup
In households where large joints of salt beef, or pork, are cooked
almost daily for the family, the liquor in which they have been boi...
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Beverages
Coffee
The coffee-tree is a much-branched tree of the cinchona family,
not exceeding twenty feet in height, and much resembling a c...
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Bread Rolls Etc
Bread
The word is derived from the Anglo-Saxon bracan, to bruise, to
pound, which is expressive of the ancient mode of preparing th...
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Toast
Toast
is very palatable and digestible when properly prepared. Many seem
to think that they have made toast when they brown the out...
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Eggs And Omelets
To Test Eggs
Dissolve an ounce of salt in ten ounces of water; add the
eggs. Good ones will sink, indifferent eggs will swim, and b...
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Potatoes
Potatoes
Take a sound-looking potato of any variety; pay but little
attention to its outward appearance; cut or break it in two, cros...
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Miscellaneous Breakfast Dishes
Artichokes (French)
Trim the ends; remove the choke, and quarter each
artichoke; pour boiling water over them, and drain. Put them ...
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1 Stewed Breast Of Lamb
Cut a breast of lamb into small pieces, season, and stew until tender in
enough gravy to cover the meat. Thicken the sauce, flavor wit...
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2 Chicken Creams
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and ...
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3 Herring's Roes On Toast
Have rounds of toast buttered and seasoned with salt and pepper, on each
piece place 1/2 the soft roe of a herring which has been slig...
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4 French Omelet
For a very small omelet beat 2 whole eggs and the yokes of two more
until a full spoonful can be taken up. Add 3 tablespoonfuls of wat...
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5 Cheese Ramequins
Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
milk, stir and cook well. Then beat in the yolks of two eggs, sp...
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6 Scotch Collops
Cut cold roast veal into thin slices, and dust over them a little mace,
nutmeg, cayenne, and salt, and fry them in a little butter. La...
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7 Orange Salad
Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon ...
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8 Oyster Potpie
Scald one quart of oysters in their own liquor. When boiling take out
the oysters and keep them hot. Stir together a tablespoonful of ...
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9 Chicken Cutlets
Chop cold chicken fine; season with onion-juice, celery salt, pepper,
and chopped parsley. For 2 cupfuls allow a cupful of cream or ri...
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10 Cocoanut Ice Cream
Put 1 pint of milk over the fire in a double boiler with the grated
yellow rind of a lemon and three well-beaten eggs. Stir until the
...
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11 Loaf Corn Bread
Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
salt, and 2 of baking powder. Beat together 3 eggs until thic...
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12 Beef Ragout
Cut cold roast beef into large slices. Put it into a saucepan with 2
slices of onion, salt and pepper. Pour over it 1/2 a pt. of boili...
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13 Curried Rice
Boil 1 cup of rice rapidly for half an hour, drain in a colander and
stand in the oven for a few minutes to dry out the rice. Put 2
t...
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14 Tapioca Soup
One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold wate...
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15 Haddock Roes And Bacon
Haddock roes are much cheaper than shad roes, and are very nice prepared
in this way. Soak for an hour in water and lemon juice, then ...
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16 Rice Moulds
Wash a teacupful of rice in several waters, put it into a saucepan and
just cover with cold water, and when it boils, add two cupfuls ...
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17 English Muffins
Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
1/4 of a yeast cake, a teaspoonful of salt and three cups of f...
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18 Minced Veal And Macaroni
Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1
tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
...
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19 Baked Beans And Tomato Salad
Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
oil and a dash of paprika. Add salt, if the beans have not be...
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20 Tomato Croquettes
Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of
chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and...
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21 Eggs On Rice
Cover a platter an inch deep with hot well-boiled rice, to which has
been added 1 tablespoonful of melted butter. On this serve six
w...
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22 Baked Celery
Parboil a bunch of celery, using only the stalks; cut into two inch
lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls ...
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23 Stewed Steak And Oyster Sauce
Wash 1 pt. of small oysters in a little water, drain into a saucepan and
put this water on to heat. As soon as it comes to a boil skim...
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24 Barley Stew
Cut 1/2 a lb. of cold meat into dice; wash 1/4 of a cupful of barley,
chop 2 onions very fine, put all into a saucepan and dredge with...
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25 Bread Omelet
Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch of
salt, pepper and 1/2 a cup of bread crumbs. Cut into this very ca...
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26 Calf's Liver Fried In Crumbs
Wash and parboil slices of liver, then roll each piece, in crumbs, then
in beaten egg, then in crumbs again. Fry in hot lard.
...
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27 Toad In A Hole
Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking
dish. Beat 2 eggs very light, add to it 1 pint of milk and pou...
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28 Shrimp Salad
Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
dressing.
...
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29 Creamed Corn Beef
Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
this 1/4 of a cup each of butter and flour creamed together, le...
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30 Potted Beef
Take the outside slices left from boiled or braised beef, cut up into
small pieces and pound it thoroughly with a little butter in a m...
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31 Carolina Philpes
One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
with water a gill of rice flour, and mix it with the rubbed ric...
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1 Oyster Loaf
Take a loaf of bread, cut off the crusts, dig out the centre, making a
box of it, brush it all over with melted butter and put into th...
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2 Broiled Sweetbreads
For these use veal sweetbreads. Wash and parboil them and cut in half
lengthwise. When cold, season with salt and pepper, and pour ove...
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3 Liver And Onions
Take 1 lb. of liver, cover it with boiling water and let it stand for
five minutes, then cut it into dice. Into a frying pan put 3 sli...
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4 Broiled Beef And Mushroom Sauce
Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne
pepper. Have ready mashed potatoes. Put them in a mound in the centr...
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5 Kornlet Omelet
Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
1/4 of a tablespoonful each of salt and pepper, then add gradua...
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6 Liver Rolls
Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5
minutes, wipe each piece dry, lay a thin slice of bacon on each slice...
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7 A Box Of Chestnuts
Shell 1 qt. of chestnuts and cover with boiling water; leave them for
fifteen minutes, then rub off the brown skins. Put them into a
...
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8 Curried Hare
Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
enough water to cover, add a thickening of 1 tablespoonful ea...
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9 Scrambled Eggs With Shad Roes
When you have shad for dinner scald the roes ten minutes in boiling
water (salted), drain, throw into cold water, leave them there thr...
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10 Chicken In Celery Sauce
Take the roots of a bunch of celery, clean and cut it into small pieces,
put them into a saucepan and cover with cold water, about a p...
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11 Fig Ice Cream
Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
a boil stir in two tablespoonfuls of corn-starch that has been...
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12 Souffle Biscuit
Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
it into a paste with 1/2 a pt. of milk. Knead it well: roll it...
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13 Fish Chowder
Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
light brown. Into a saucepan put a layer of potatoes, a layer o...
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14 Cold Duck And Chestnut-border
Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
chestnuts, then boil until soft, drain and put them through a cola...
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15 Oysters With Madeira Sauce
Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup
of milk, a teaspoonful of salt and a dash of cayenne. Stir un...
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16 Chicken Fritters
Season well, pieces of cold roast chicken. Make a fritter batter, stir
the pieces in. Drop by spoonfuls into boiling fat. Lemon juice ...
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17 Baked Rice Cake
One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
1/2 a pt. of flour just sufficient to hold it together. Put i...
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18 Cheese And Tomato Rarebit
(Chafing Dish.)
Put a tablespoonful of butter in the blazer and let the melted butter
run over the bottom. Then add 2 cups of chees...
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19 Onion Souffle
Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of
milk, season with salt and pepper. Mix this with 1 cupful of cooked...
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20 Hungarian Chicken
Joint a fowl as for fricassee; put it on the fire in enough cold water
to cover it; bring it to a boil slowly, and cook until tender. ...
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21 Bean Croquettes
Soak 1 qt. of white soup beans over night. In the morning, drain, cover
with fresh cold water, bring to a boil, drain, and cover with ...
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22 Potato Balls
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
add 1 tablespoonful of chopped parsley, a teaspoonful of onio...
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23 Bologna Sandwich
Take off the skin from a bologna sausage. Rub to a paste. Spread slices
of rye bread with butter and if liked, a little French mustard...
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24 Breaded Ham Saute
Cut cold boiled ham into rather thick slices, cover with a mixture of
pepper, olive oil, and mustard; dip in egg, then in cracker crum...
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25 Potato Stew
Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
salt pork cut into small pieces, fry them, and then add the pota...
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26 Codfish Hash
Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
mix well, cut three slices of salt pork in very small pieces ...
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27 Sugared Sweet Potatoes
Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
lengthwise; lay them with the rounded side down in a baking d...
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28 Cracker Custard
Take a dozen milk crackers, break them up in small pieces and put into a
pudding dish. Heat 1 qt. of milk, until boiling, sweeten and ...
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1 Veal Mould
Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
mould. Place in the mould alternate layers of thin slices of c...
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2 Halibut Rechauffe
Cut an onion into a saucepan, add a cup of water, a little mace and
parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 sma...
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3 Yorkshire Pork Pie
Chop lean pork somewhat coarsely; butter a pudding dish and line with
good paste; put in the pork interspersed with minced onion and h...
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4 Coffee Fritters
Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee
infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of sal...
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5 Finnan-haddie
Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;
then cover with boiling water and let stand 5 minutes. Drain c...
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6 Roast Pigeons With Bread Sauce
Stuff the pigeons with ordinary force meat. Roast and serve around a
pyramid of baked tomatoes, and serve with the following sauce.
...
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7 Oyster Chartreuse
Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
taste, a little butter, and the whites of 4 eggs beaten to a s...
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8 Potatoes Au Gratin
Slice eight boiled potatoes, and put a layer of them in a buttered
baking dish; make a white sauce with 1 tablespoonful each of butter...
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9 Mutton Kidneys
Cut some mutton kidneys, open down the centre, do not separate them;
peel, and pass a skewer across them to keep them open, season and...
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10 Beefsteak And Kidney Pudding
Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
Line a deep dish with suet crust, leaving a small piece of crus...
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11 Hot Pot
Cut nice pieces of cold pork and put them into a deep pan. (If there are
bones put them on to simmer and make a gravy, if not, use sto...
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12 Lobster Patties
Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
juice and cayenne to taste and 4 tablespoonfuls of béchamel sauc...
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13 Curried Fowl
Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablesp...
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14 Minced Collops
Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour,
pepper and salt. Stew half an hour, stirring frequently.
...
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15 Crescent Croquettes
Roll some light pie crust very thin and cut in half moons. Chop beef or
mutton very fine, add a little summer savory, parsley, salt an...
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16 German Way Of Cooking Chickens
Stuff the chickens with a force meat made of French rolls, a little
butter, egg, finely-chopped onion, parsley, thyme, and grated lemo...
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17 Breast Of Lamb Broiled
Heat and grease a gridiron, broil a breast of lamb first on one side,
then on the other. Rub over with butter, pepper and salt. Serve ...
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18 Onion Soup
Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
through a colander and put back again on the stove. Stir 2
ta...
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19 Saratoga Corn Cake
Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
...
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20 Clam Pie No 1
(An old New England seashore dish.)
Chop the clams if large, saving the liquor that runs from them. Heat,
strain, and season this a...
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21 Collared Head
Boil 1/2 a pig's head until the meat comes from the bone, chop it fine
and add salt and pepper and a slice of onion minced very fine. ...
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22 Lobster Creams
Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into c...
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23 Western Balls
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne an...
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24 Zephyr Eggs
Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stan...
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25 English Bread Pudding
Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tables...
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26 Tomato Jelly Salad
Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 ...
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27 Clams Sauteed And Creamed
Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams an...
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28 Cheese Fondue No 1
Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
...
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29 Beef Cutlets
Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a di...
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30 German Prune Cake
For this use a recipe for short cake adding more milk to make it into a
thick batter. Turn into a shallow, oblong pan and over the top...
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31 Dormers
Chop cold beef very fine, and season it with salt and pepper, then add
some onion chopped fine and fried previously, also some rice bo...
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1 Potato And Meat Turnovers
Mix with mashed potatoes a few spoonfuls of flour, a little salt and
baking powder in the proportion of half a teaspoonful to 1/2 a cu...
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2 Browned Potato Puree
Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
it 1 dozen potatoes which have been pared, quartered, and laid ...
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3 Buttered Lobster
Mince fine the meat of a boiled lobster, mix the coral with it, and the
green fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. of butter...
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4 Tomato Croutes
Take small tomatoes, scald and peel them, then cut a slice from the stem
end. Place them, the cut side down, on slices of buttered bre...
|
5 English Monkey
Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
saucepan put 1 teaspoonful of butter and 1/2 cup cream cheese...
|
6 Shad Roe Croquettes
Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
tablespoonfuls each of butter and corn-starch and stir into a ...
|
7 Cerkestal Turkish
Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken ...
|
8 Squash Bread
Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butte...
|
9 Fried Whitebait
Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
fat. Melt 1 tablespoonful of butter, add a squeeze of lemon j...
|
10 Zephyrs
Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
1/2 a pt. of milk. Warm the milk in which the gelatine is dis...
|
11 Spider Cake
Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;
stir into this 2 cups corn-meal and 1/2 cup of flour, 1 tablespoo...
|
12 Hungarian Patties
Make a paste with 1/2 a lb. of flour, 1/4 of a lb. of lard, the yolk of
1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful...
|
13 Clam Pie No 2
Put the required number of small, soft-shell clams into a saucepan, and
bring to a boil, in their own liquor. Cut cold boiled potatoes...
|
14 Broiled Live Lobster
Kill the lobster by inserting a sharp knife in its back between the body
and tail shells cutting the spinal cord. Split the shell the ...
|
15 Cheese Fondu No 2
One cup of bread-crumbs very fine and dry, 2 scant cups of fresh milk,
1/2 a lb. of grated cheese, 3 eggs beaten very light, a small s...
|
16 Mutton Custard
Fill a buttered custard cup lightly with stale bread-crumbs (centre of
the loaf), and cooked mutton (chicken is more dainty), finely c...
|
17 Grape Fruit Salad
Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
possible, and lay them on lettuce leaves. Make a dressing with...
|
18 Asparagus In Rolls
Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
cream sauce, season well, and fill with this the crusts of bake...
|
19 Walnut Salad No 1
Crack and parboil 1/2 a lb. of English walnuts, rub off the brown skin
and when cold serve on lettuce leaves, with a French dressing.
...
|
20 Oatmeal Bread
Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and
when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enoug...
|
21 Kidney Omelet
Take 3 eggs, 1 kidney, 2-1/2 ozs. of butter; skin the kidney and cut it
very small, fry it in some of the butter until cooked. Mix 3 e...
|
22 Deviled Cheese
Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of
cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonf...
|
23 Veal And Ham Pates
Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3
ham. A few mushrooms are a pleasing addition. To each cup of the ...
|
24 Asparagus Salad
Boil a bunch of asparagus in rapid boiling salted water. When cooked put
on a dish to cool. Cut off the tender part and place four or ...
|
25 Chicken Pie Concord Style
Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces,
chill thoroughly, and bake about 15 minutes. Put a stewed or frica...
|
26 Parmesan Puffs
Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
ozs. of butter and a little salt and cayenne into a mortar, and p...
|
27 French Bean Omelet
Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, ...
|
28 Curry Of Lobster
Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch
pieces; season with salt and a little cayenne, and set away where it ...
|
29 Champignons En Caisse
Peel and cut small 12 large mushrooms, put them into well buttered china
cases. Add pepper, salt and chopped parsley.
...
|
30 Potato And Meat Puffs
Take 1 cup cold meat, chopped fine, and season with salt and pepper.
Make a paste with 1 cup of mashed potato and 1 egg, roll out with...
|
1 Kedgeree Fish
Take equal parts of cold fish (free from skin and bone) boiled rice and
some hard boiled eggs. Chop the fish and eggs; mix with the ri...
|
2 Veal Eggs In A Nest A La Turin
Mince cold veal, season to taste, and wet slightly with a good gravy. To
each cupful allow a tablespoonful of finely minced blanched a...
|
3 Baked Cheese And Rice
Make a white sauce with one heaping tablespoonful each of flour and
butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a ha...
|
4 Stewed Trout
Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
in thin slices, parsley, two cloves, 1 blade of mace, two bay...
|
5 Squash Griddle Cakes
Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
salt, and 2 tablespoonfuls of sugar together; sift them; add 2
w...
|
6 Jellied Chicken
Take a fowl, cut it up in joints, and put it in a saucepan with enough
water to cover it, a pinch of mace, a teaspoonful of salt and a...
|
7 Jambalayah A Creole Dish
Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed
tomatoes. Let these cook well, season highly; fill a baking dish, c...
|
8 Lobster Southern Way
Prepare as for salad, only cutting in larger pieces. One tablespoonful
of flour, one of butter rubbed together, the yolk of an egg, on...
|
9 Rice Balls
To 1 pt. of boiled rice add, while still hot, 1/2 a cup of thick white
sauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of s...
|
10 Cod Fish Puffs
Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has
previously been freshened) picked fine, a small lump of butter and ...
|
11 French Toast
To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices
of bread into this mixture, allowing each slice to become very...
|
12 Cheese Scallop
Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add
1 tablespoonful of butter and half a pound of grated cheese; ...
|
13 Lobster A La Mode Francaise
Pick out the meat of one boiled lobster; cut into small bits. Put four
tablespoonfuls of white stock, two tablespoonfuls of cream, a l...
|
14 Beet Salad
Slice and cut into fancy shapes cold boiled beets; heap them in a salad
bowl; cover with a thin sauce tartar. Garnish with young lettu...
|
15 Puree Of Dried Beans
Mash and soak 1 qt. of dried beans in lukewarm water over night. In the
morning drain and cover with fresh cold water, boil an hour, d...
|
16 Sweetbread Salad
Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise
dressing, pile on lettuce leaves, garnish with hard boiled egg...
|
17 Anchovy Canapes
Cut stale bread a third of an inch thick and cut out with a small round
cutter, and fry a golden-brown in butter or lard; boil two egg...
|
18 Beef Bubble And Squeak English
Fry thin slices of cold roast beef, taking care not to dry them up. Lay
them on a flat dish and cover with fried greens. The greens ar...
|
19 Planked Shad
Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is
the best wood. Clean the fish, split it open and tack it to the...
|
20 Cheese Timbales
Make a sauce with 2 tablespoonfuls each of butter and flour and half a
cup each of thin cream, white stock and milk. Melt in this half...
|
21 Angels On Horseback
Cut the required amount of bacon into little squares (large enough to
roll an oyster in), sprinkle over each one some finely chopped p...
|
22 Asparagus Omelet
Boil a bunch of asparagus and when tender cut the green ends into very
small pieces, mix them with four well-beaten eggs and add a lit...
|
23 Beef Collops
Have two pounds of rump steak, cut thin, and divide it into pieces about
3 inches long; beat these with the blade of a knife and dredg...
|
24 Fried Bananas
Cut lengthwise 3 bananas, roll them in flour and fry in butter until a
light-brown. Serve with cold duck.
...
|
25 Philadelphia Relish
Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely
chopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful o...
|
26 Beignets Souffles
Boil 3 ozs. of butter in 1/2 a pint of water and add flour enough to
make the mixture stiff enough to leave the sides of the pan, then...
|
27 Waldorf Salad
Chop equal quantities of celery and apples, quite fine. Serve on lettuce
leaves, with French dressing.
...
|
28 Beef Rissoles
Mince a pound of cold beef fine and mix with this three-quarters of a
pound of bread crumbs, seasoned with salt and pepper and 1 teasp...
|
29 Potatoes Cooked In Stock
Pare and slice six large potatoes, put in a saucepan, cover with stock,
season, cook until potatoes are tender, add tablespoon butter ...
|
30 Spanish Rice
Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter
until lightly browned. Stir into it two large toasted tomatoes and...
|
31 Clam Chowder
Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in
an iron pot. When the fat is fried out, take the brittle out, p...
|
1 Stuffed Fillets Of Flounders
Take fillets from a flounder weighing 2-1/2 lbs., season with salt and
pepper, and a few drops of onion juice, if desired. Spread on o...
|
2 Mutton Stew With Canned Peas
Cut a breast of mutton into small pieces; dredge with flour and sauté to
a golden brown in drippings or the fat of salt pork; cover wi...
|
3 Potato Souffle
Bake 4 large potatoes; when soft scoop out the inside and rub through a
fine sieve. Boil an oz. of butter and a quarter of a pint of m...
|
4 Stewed Kidney With Macaroni
Take 3 kidneys, skin them, remove the fat and cut into thin slices,
season with salt, cayenne, and minced herbs; fry on both sides in
...
|
5 Hot Ham Sandwiches
Spread bread cut for sandwiches with chopped ham, season with a little
made mustard and press together in pairs. Beat an egg, add 1/2 ...
|
6 Friars' Eggs
Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 tea...
|
7 Lobster In A Chafing Dish
Cut a small boiled lobster into small pieces, pour over them four
tablespoonfuls of lemon juice, add salt and pepper, and mix well. Me...
|
8 Asparagus A L'indienne
Make a curry sauce as in curried macaroni, and heat in it a cup of
asparagus tips. Serve with sippets of toast Janet M. Hill, in "Bost...
|
9 Chicken Short-cake
Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
half cup of butter, add 1 cup of sweet milk. Bake quickly. Have...
|
10 Newport Tea Cakes
Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
yolks of three eggs until very light, add 1 pt. of milk and s...
|
11 Veal And Tomato Salad
Take thick slices of cold veal and remove all the fat. Cut into dice,
chop up tomatoes in the same sized pieces. Mix well and cover wi...
|
12 Fried Lobster
Take the meat out of a boiled lobster in large pieces. Dip each piece in
egg, then in bread-crumbs. Fry in deep, hot fat. Serve with t...
|
13 Crab Salad
Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
a round platter. Put the crab meat in the centre, cover with m...
|
14 Tongue Toast
Mince cold boiled tongue fine; mix it well with cream and to every 1/2
pint of the mixture allow the well-beaten yolks of 2 eggs; plac...
|
15 Spanish Potatoes
Take two cups of mashed potato, form into balls, dip them into beaten
egg, then into bread crumbs; fry in deep fat, stick a piece of t...
|
16 Fried Corn-meal Gems
Pour 1 pt. of boiling water on 1 pt. of corn-meal, add 1 teaspoonful
of salt and 1 heaping tablespoonful of sugar. Beat well and set a...
|
17 Scotch Eggs
Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
the following: Cook 1/2 a cupful of stale bread crumbs and 1/...
|
18 Curried Lobster
Into a saucepan put the meat from a boiled lobster (broken into small
pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, a...
|
19 Parmesan Fritters
Boil together 1/4 of a cup of water and 2 ozs. of butter, then shake in
2 ozs. of flour, stirring all the time; it must be well cooked...
|
20 Walnut Salad No 2
Crack 1/2 a pound of English walnuts very carefully, to keep them in
halves, make little balls of cream cheese and put half a walnut o...
|
21 Benton Beef
Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made
mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour o...
|
22 Rice Border With Creamed Fish
Put one cupful of rice on to boil in 3 cupfuls of water. When it has
been boiling for half an hour, add 2 tablespoonfuls of butter and...
|
23 Wigs
A lb. of flour, 1/4 of a lb. of butter, 2 ozs. of sugar, 3 eggs, 1/2 a
pint of milk, 1/2 a gill of yeast. Melt the butter and sugar in...
|
24 Orange Marmalade Sandwiches
Spread orange marmalade on buttered bread. Put four slices on top of
each other. Put under a weight and when well pressed trim off the...
|
25 Fish Salad
Take cold baked or boiled fish. Pick into small pieces. Cover with
mayonnaise dressing. Garnish with sliced cucumber and serve.
...
|
26 Creme De Fromage
Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
cream, a little cayenne and salt. Mix into a smooth cream and spre...
|
27 Cauliflower Au Gratin
Boil a cauliflower, drain well and put it on a round platter. Make the
sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of...
|
28 Franklin Eggs
Take out the yolks from four hard boiled eggs. Pass them and 8 olives
and 4 red chillies through a wire sieve; add a little salt. Put ...
|
29 Savory Tomatoes
Take three large tomatoes and cut them in halves, take out the insides
and mix thoroughly with two tablespoonfuls of bread crumbs, 1
...
|
30 Rhubarb Puffs One Cupful Of Finely-chopped Rhubarb 1 Cupful Of
sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4
of a cupful of milk, 2 eggs, sufficient flour to make a thick bat...
|
1 Cherry Salad
Take large ripe cherries, stone them and lay them on young lettuce
leaves. Sprinkle over them finely chopped blanched nuts, almonds or...
|
2 Italian Asparagus
Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
in a baking dish, sprinkle over grated cheese, then another la...
|
3 Cherry Fritters
Remove the stems and stones from some ripe cherries. Roll each one in
the white of an egg, beaten with a tablespoonful of water; then ...
|
4 Tomato Ice Salad
Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes,
1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teas...
|
5 Calf's Brains On Toast
Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills
of cream, salt and cayenne. Serve on fried toast with fried br...
|
6 Ham And Asparagus
Take equal quantities of cooked asparagus, cut into bits, and cold
cooked ham cut into small cubes. For each cup of material make a sa...
|
7 Strawberry Jelly
Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add
1/2 a cupful of boiling water. Crush 1 qt. of strawberries and ...
|
8 Spring Salad
Arrange lettuce leaves on a round platter, pile neatly in the centre a
dozen red radishes sliced thin with the red peel left on. Aroun...
|
9 Normandy Shrimps
Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when
melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk...
|
10 Sardine Sandwiches
Take half a box of sardines, remove the bones and skin, mash to a paste,
spread on buttered bread. Squeeze a little lemon juice on eac...
|
11 Shredded Wheat Biscuit And Apples
Wash, pare and cook in three cups of water, 6 apples, until tender. Dip
the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain...
|
12 Guava And Cheese Sandwiches
Butter twelve slices of bread; spread six of them with guava jelly and
the other six with cream cheese. Put a guava and a cream cheese...
|
13 Veal Loaf
Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4
soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of...
|
14 Fig Sandwiches
Cook twelve figs in as little water as possible. When tender drain dry.
Chop the figs fine, spread on slices of buttered bread. Put tw...
|
15 Fried Green Tomatoes
Slice green tomatoes in thin slices, roll in flour. Heat and butter the
griddle, fry the slices on it and when cooked sprinkle with po...
|
16 Okra And Corn Fricassee
In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When
smoking turn in 1 pt. of sliced okra and stir occasionally until...
|
17 Boiled Cucumber Salad
For those who cannot eat raw cucumbers a very nice salad is made by
peeling and then boiling until tender, the cucumbers. When icy col...
|
18 Frozen Pudding
A quart of milk, 1 tablespoonful gelatine dissolved in a little of the
milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of ...
|
19 Lobster Salad
Pick the meat from a boiled lobster, break up into small pieces, mix
with a French dressing, pile neatly on lettuce leaves, and cover ...
|
20 Strawberry Puffs
Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a
little salt. Make into a soft dough with milk, about 1 cupful. P...
|
21 Mushroom Toasts
Fry rounds of bread crisp, and cover with the following: Mince 12 large
mushrooms fine, add pepper and salt, 1/2 a gill of cream and s...
|
22 Dutch Sauce And Cold Meat
Beat up the white of an egg, with salt and pepper, a spoonful of chopped
parsley, a small onion and a teaspoonful of olive oil. Beat w...
|
23 Cream Of Chicken Sandwiches
Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve
a teaspoonful of gelatine in 2 tablespoonfuls of cold water. W...
|
24 Cauliflower With Cheese
Boil a cauliflower whole, pour a white sauce over it. Cover this with
grated cheese, and place in the oven and brown.
...
|
25 Cucumber And Lobster Salad
Cut a slice off the cucumbers lengthwise, scoop them out, fill with
boiled lobster meat. Arrange the lobster claws across the top. Orn...
|
26 Horseshoe Cakes
Beat together very light 3/4 of a lb. of sugar and the same of butter,
add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of ...
|
27 Lettuce Sandwiches
Wash and dry the young and tender leaves of a head of lettuce. Butter
slices of graham bread, spread with a thick layer of mayonnaise
...
|
28 Sally Lunn
Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablesp...
|
29 Lobster Fritanella
Take half a loaf of stale bread, crumb, and soak in cold water. When
soaked, squeeze dry in a cloth. Chop a very little onion fine, ad...
|
30 Frenchman's Pie
Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping
machine twice, put it in a mortar with cayenne pepper, salt, nu...
|
31 Scalloped Corn
Cut corn from the cob, spread a layer in a baking dish, season, put on a
layer of sliced tomatoes, season, and so on with alternate la...
|
1 Mock Crabs
Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of
butter in the blazer of a chafing dish 5 minutes. Add 4 tablespo...
|
2 Rice Waffles
Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold
milk, add an egg, a little salt, and flour enough to make a th...
|
3 Chicola
Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
of one egg, well beaten. Cut the outside of a green pepper into...
|
4 Buttered Shrimps
Shell some shrimps and put them in a saucepan with a little butter, a
seasoning of salt and pepper and stir over the fire until hot. F...
|
5 Lobster Sandwiches
Pick fine the meat of a boiled lobster, mix well with mayonnaise
dressing. Butter slices of white bread. Lay a small lettuce leaf on e...
|
6 Potato Border With Meat Filling
Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
pepper and 2 well-beaten eggs. Butter a border mould and pack ...
|
7 Cold Slaw
Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar
on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cr...
|
8 Cucumber Salad
Peal and slice 3 cucumbers; leave them in ice water until wanted, then
cover with French dressing.
...
|
9 Corn Pudding
One pint of uncooked green corn either grated or cut from the cob, 2
tablespoonfuls of flour, pint of milk, three eggs, three tablespo...
|
10 Savory Trifles
Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
a gill of cream; season with salt and pepper. Serve on slices ...
|
11 Corn Chowder
Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into
small pieces. Fry the bacon and onion until a light brown. Into ...
|
12 Cauliflower Salad
Save part of a boiled cauliflower and cover with mayonnaise, arrange on
lettuce leaves and serve.
...
|
13 Corn Omelet
Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
sugar, salt and pepper to taste, and the yolks of 4 well-beaten ...
|
14 Pea-pod Soup
Wash the peas before shelling, and save the pods. Cover the pods with as
little water as will cover them, let boil until tender, strai...
|
15 Salade A La Russe
A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
a boiled beet, four olives, four anchovies, yolks of two eggs...
|
16 Shrewsbury Cakes
Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
add a little rose water, and 3 eggs beaten light and mix well wi...
|
17 Potato Salad
Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
add half a pint of finely chopped small onions, a tablespoonf...
|
18 Fricadelles
Chop fine some cold cooked beef and a slice of onion; season with salt
and pepper, a little lemon juice and parsley, add 1/4 as much b...
|
19 Eggs Stuffed With Sardines
Skin and bone a small box of sardines, chop fine 6 hard boiled yolks
of eggs, a little chopped parsley, salt, pepper and a tablespoonf...
|
20 Ham Sandwich
Toast saltine biscuit, butter and spread with potted ham. Put two
together, serve hot.
...
|
21 Laplander Cakes
One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
butter, a pinch of salt, a tablespoonful of sugar. Have the pa...
|
22 Ham Canapes
Cut six slices of bread and toast to a golden brown. Put them on a
platter. Cover each piece with a slice of lean cooked ham, spread a...
|
23 Veal Rissoles
Mince a few slices of cold veal fine and the same quantity of ham or
bacon; add one tablespoonful of minced parsley and one of herbs, ...
|
24 Savory Toast
Take the yolk of an egg and beat it well, pour into it stirring all the
time a dessert spoonful of Worcestershire sauce, a teaspoonful...
|
25 Scalloped Tongue
Take the ends and poorer parts of a boiled tongue, chop quite fine, add
a little parsley, a little seasoning of salt and cayenne. Butt...
|
26 Egg Sandwiches
Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
add salt and a tablespoonful of cream or milk, rub to a paste, ...
|
27 Corn-meal Puffs
Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir
in two tablespoonfuls of butter. When cool, add 2 eggs, well be...
|
28 Potted Chicken
Take the good meat from a cold roast or boiled chicken and to every lb.
allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, a...
|
29 Chocolate Cream
Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir...
|
30 Spanish Buns
1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a
teacup of cream or milk, warmed sufficiently to melt the butter, a...
|
31 Chicken Salad
Cut very fine the good parts of a cold boiled chicken; chop up celery in
the proportion of 2/3 to 1/3 of chicken and mix well. Let it ...
|
1 Banana Croquettes
Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
put on ice to harden. Fry carefully in a frying basket in dee...
|
2 Celery Au Gratin
Cook until tender a large bunch of celery cut into one inch lengths.
Drain, return to the saucepan and cover with a cupful of white sa...
|
3 Boiled Partridge With Celery Sauce
Dress the partridge as for roasting, make a stuffing with 1/2 cup of
bread crumbs, 1/2 cup of chopped celery seasoned with a little bu...
|
4 Rice And Apples
Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
rinse with cold water. Return to a saucepan and cover with fresh...
|
5 Moulded Chopped Meat
Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of
gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, ...
|
6 Curry Sandwiches
Make a paste with four hard boiled eggs, a tablespoonful of stock and a
teaspoonful of curry powder. Spread on slices of buttered brea...
|
7 Pickled Salmon
After the fish has been boiled and drained add the following sauce: Take
equal quantities of water in which the fish was boiled and vi...
|
8 Boston Cookies
Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well
beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonf...
|
9 Maple Sugar Sandwiches
Cut and butter slices of white bread, scrape maple sugar and spread
thickly on the bread. Cut with a maple leaf cutter and serve with ...
|
10 Stuffed Egg Plant
Cut off the top and scoop out the inside; lay the shell in salt and
water for 1/2 an hour. Boil the inside part in about 1/2 a cup of ...
|
11 Corn Fritters
Grate the corn; allow an egg and a tablespoonful of cream for every
cupful. Beat the eggs well; add the corn by degrees, beating very ...
|
12 Jellied Veal
Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
it slowly to boiling point and simmer slowly for 2 hours. Add...
|
13 Coburg Puddings
Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of
sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to tast...
|
14 Maple Sugar Tea Biscuit
Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
teaspoonfuls of baking powder. Work into these ingredients 2
t...
|
15 Tomato Salad
Scoop out the centres of 6 tomatoes, fill with chopped watercress and
the inside of the tomato and pour a French dressing on. Serve on...
|
16 Tongue Squares
Fry squares of bread, sprinkle grated Parmesan cheese on them, season
highly with pepper and salt. Pile grated tongue in a pyramid on ...
|
17 Cheese Straws
Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
flour, 2 ozs. of bread crumbs, season with cayenne and salt to t...
|
18 Cinnamon Wafers
One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
milk or, better, sour milk with a teaspoonful of soda dissolved...
|
19 A Pretty Salad
Boil six young beets, and when cooked, scoop out the centres and fill
with asparagus tips which have been soaked in French dressing. M...
|
20 Gatineau Trout Baked
Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
pepper. Have the fish carefully dried and cleaned, put in the...
|
21 Southern Corn Pone
Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on
enough cold water to make a mixture that will squeeze easily thro...
|
22 Valentia Rice
Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
burn. Take six tomatoes, pare, cut fine. Add to the onions an...
|
23 Stewed Black Fish
Take a four-pound fish; throw a little salt over it to harden it, and
let it stand an hour. Score and brown it upon a buttered gridiro...
|
24 Alpine Eggs
Butter a shallow tin and line it with thin slices of cheese, break over
this five eggs, being careful not to break the yolks, and seas...
|
25 Blanquette Of Chicken
One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a
cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 ...
|
26 Chestnut Soup
Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
rub off the inner skin and cook until tender in good stock, drai...
|
27 Eels With Tartare Sauce
Cut the eels into four-inch pieces. Let them stand in boiling water for
5 minutes, drain, season, dip in egg and bread crumbs and fry ...
|
28 Lunch Sandwiches
Butter slightly, slices of white bread. Chop fine four stalks of celery,
and the same quantity of cold meat. Make a mayonnaise dressin...
|
29 Bread Dumplings
Soak stale bread in cold water for 15 minutes, then squeeze as dry as
possible. To each pt. add 2 tablespoonfuls of milk, 1 well beate...
|
30 Chopped Ham And Egg
Chop fine cold cooked ham. Toast and butter some slices of bread, spread
the ham on the toast, put them in the oven for 3 or 4 minutes...
|
1 Potato Croquettes
Four mashed potatoes, season highly with pepper and salt, butter and
chopped parsley. Beat very well. Roll into balls, egg and bread c...
|
2 Brown Apple Sauce For Cold Pork
Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered
apples. Simmer gently, until tender; beat to a pulp, season wit...
|
3 Cod Cutlets
Make the following sauce and simmer the fish cutlets in it. One cupful
of stock, pepper, salt, parsley, onion, a little lemon juice an...
|
4 Crumb Griddle Cakes
Put a large cup of bread crumbs to soak in a qt. of sour milk over
night; in the morning rub through a sieve. Add the yolks of 4 eggs,...
|
5 Fillets Of Weakfish
Take a three lb. fish, cut off the head and tail, split the fish through
the back and take out the bone, cut these two pieces into fou...
|
6 Celery Sandwiches
Chop very fine a few stalks of celery, mix well with a mayonnaise
dressing, spread on buttered bread, put two together; press and cut ...
|
7 Cheese Fritters
One oz. of well boiled macaroni, cut very small, 1 large tablespoonful
of grated cheese, 1 of cream; mix all together. Season with pep...
|
8 Veal Salad
Chop cold veal very fine, season, mix well with mayonnaise dressing.
Heap on lettuce leaves. Garnish with slices of hard boiled egg.
...
|
9 Fish And Rice
Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
stewpan with a good piece of fresh butter. When hot add a tea...
|
10 Curry Of Macaroni
Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
onion becomes of a pale straw color, then add two tablespoonfu...
|
11 Oyster Canapes
Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
cracker dust, a tablespoonful of butter and 1/2 a cup of milk, se...
|
12 Dried Apple Cake
Soak 3 cups of dried apples over night; drain the water off and cut them
up a little and put them over the fire with 2 cups of molasse...
|
13 Vegetable Soup
Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
ten minutes in 4 tablespoonfuls of butter, stirring constantl...
|
14 Beef Salad
Chop very fine slices of cold roast beef, having first removed all fat;
add six finely chopped cold potatoes, the same quantity of bee...
|
15 Corn-starch Cake
Beat well the whites of 4 eggs, beat the yolks, then beat them
together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb....
|
16 Fried Celery
Cut it into inch lengths and boil until tender in slightly salted water,
dip the pieces in fritter batter and fry in smoking hot fat. ...
|
17 Beef A La Mode
Take a round of beef, trim off the fat, cut fat bacon into strips and
roll them in a mixture of sweet herbs, spice, salt and pepper. L...
|
18 Potato Chowder
Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
onion and 2 slices of bacon cut into small pieces, fry until a lig...
|
19 A Spanish Fish Dish
Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
clove of garlic, some Spanish red pepper and a wine-glass of t...
|
20 Stewed Celery In Brown Sauce
Cut the celery in six inch lengths, boil in salt and water, strain. Put
1/2 a pint of soup stock or gravy on the fire and cook the cel...
|
21 Baked Oyster Dumplings
Drain the oysters and cover with a little lemon juice. Make a light puff
paste and cut into pieces about 4 inches square; brush them o...
|
22 Barbacued Lobster
Cut up and chop a large lobster; add both black and cayenne pepper,
mustard, salt, a small cup of sweet oil, two or three powdered cra...
|
23 Oyster Patties
Make a rich puff paste and bake it in small patty-pans. When cool turn
out on a large dish. Stew the oysters with a few cloves, a litt...
|
24 Jellied Tongue
Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
highly when it begins to thicken. Wet a mould and lay slices of...
|
25 Dolmas A Turkish Dish
Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup
boiled rice, salt and pepper, mix well. Take some cabbage leav...
|
26 Harlequin Sandwiches
Butter slices of both white and Graham bread. Spread each with Neuchatel
cheese, chop fine a few English walnuts and sprinkle over. Pu...
|
27 Pickled Oysters
Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of
salt, six of whole black pepper, and a little mace. Strain th...
|
28 Calas
Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little ...
|
29 Potato Puff
Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
melted butter, salt, pepper, cream, 2 eggs beaten separately; beat...
|
30 Beef Tongue Fresh
Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass...
|
31 Salmon Salad
Take a qt. can of salmon, pick it over carefully, as there are a great
many little bones. Season with salt and pepper and a little lem...
|
1 Turbot A La Creme
Take cold cooked bluefish, flake it and pick out the bones. Have ready
the following sauce: Rub 2 large spoonfuls of flour, by degrees...
|
2 Oyster Fritters
Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2
cups of flour, pinch of salt. Beat until free from lumps; add th...
|
3 Chops Masked With Potato
Broil 6 chops. Cover the meat part of each chop with a spoonful of
mashed potato (which has been beaten up with 2 eggs); put into the ...
|
4 Cheese Pudding No 1
Grate some cheese, mix it with half as much fine bread crumbs, add 1
beaten egg, a little seasoning and milk enough to make a thick ba...
|
5 Meat Pie With Potato Crust
Cut cold roast beef into thin slices, removing the fat and gristle;
cover the bones and trimmings with cold water; add a few slices of...
|
6 Indian Trifle
Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white
Indian meal. Scald 3 cupfuls of milk, add then a portion of i...
|
7 Shredded Wheat Fish Balls
Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded
biscuits rolled very fine, a pinch of white pepper, a tablespo...
|
8 Hoe Cake
Make a thin batter of corn-meal and milk, add a little melted butter,
and a little salt. If sweet milk is used, add a teaspoonful of b...
|
9 Canned Salmon Salad
Take a can of salmon, pick it out carefully and arrange on lettuce
leaves with a mayonnaise dressing.
...
|
10 Cheese Polenta
Cook salted corn-meal for at least an hour; turn into a baking dish and
add a cupful of grated cheese and season with pepper. Brown in...
|
11 Oysters A L'indienne
Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of
curry powder, 1 of flour, a quarter of a pint of cream, a little o...
|
12 Baked Pumpkin
Take a small pumpkin cut in half, and remove the seeds, scallop the
edge. Put in a baking dish in the oven and bake until tender. When...
|
13 Hot Potato Salad
Fry two slices of bacon in a pan until all the fat is fried out, then
add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around...
|
14 St Charles Indian Bread
Beat two eggs very light; mix alternately with them a pint of sour milk,
and a pint of fine Indian meal; add a tablespoonful of melted...
|
15 Lobster Cream
Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;
when nearly cold add 3 well-beaten eggs, the lobster chopped fine...
|
16 Oysters In Puff Paste
Roll out some puff paste and cut it into round pieces. Chop some
oysters, mix them with the same amount of chopped hard boiled egg, a
...
|
17 Veal Gumbo
In two tablespoonfuls of hot fat brown one chopped onion and quarter of
a pound of fat ham cut into dice. Add 1 qt. of boiling water, ...
|
1 8 Florida Corn Cake
One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking ...
|
19 Laurentian Salad
Chop fine slices of cold roast beef and the same amount each of cold
boiled potatoes and beets, a few slices of tomatoes and a few lea...
|
20 Beef Pot Pie
Cut into small pieces, some beef from the chuck or round, put in a
saucepan and stew for two hours well covered; add a slice of fat po...
|
21 Tripe Baked With Potatoes
Put into an earthen dish 1 lb. of tripe cut into small pieces and four
chopped onions, season with salt and pepper, cover with stock o...
|
22 Roast Oysters
Scrub the shells until perfectly clean. Put into pans and set them in
the oven. Take them out as soon as the shells begin to open, and...
|
23 Beefsteak And Potatoes
Put 1/2 a cup of drippings into a frying pan; let it get very hot; fry
six potatoes in this, cut in long, thin slices. When done take ...
|
24 Tomato Timbales
Stew a can of tomatoes until quite thick, season with salt, pepper and
onion juice and put away to cool. To one cupful of this add 3
...
|
25 Oyster Kromeskys
Parboil a dozen oysters in their own liquor, remove the beards, strain
the liquor and cut up the oysters in dice; melt a tablespoonful...
|
26 Chicken A La Merengo
Prepare a young chicken as for fricassee. Fry each piece in olive oil,
add a sprig of parsley, a slice of onion, salt and pepper, and ...
|
27 Hominy Waffles
To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2
tablespoonfuls of melted butter, sufficient flour to make a thic...
|
28 Vermicelli Pudding
One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3
eggs, sugar to taste. Boil the vermicelli in the milk, until ...
|
29 Potatoes Gruyere
Allow 1 large potato for each person. Wash and bake in a hot oven, then
open and scoop into a heated bowl. Mash and for each potato, a...
|
30 Eggs In Tomato Cases
Scoop out the centres of as many large firm tomatoes as there are people
to serve. Drain, then sprinkle the inside of each with choppe...
|
1 Round Of Beef Southern Style
Take a 6 or 8 pound piece of round of beef. Heat a large skillet very
hot, grease with a bit of fat from the meat and quickly sear and...
|
2 Nut Loaf
Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of
stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herb...
|
3 Sweet Potato Pone No 1
To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen
eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated r...
|
4 Breaded Sausage
Wipe the sausage and dip each piece in well-beaten egg and then in bread
crumbs. Fry in boiling fat. Serve with lemon and parsley garn...
|
5 Brown Betty
Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread
crumbs, then a layer of apple, then bits of butter; continue ...
|
6 Chestnut Puree
Shell 1 qt. of chestnuts, throw them into boiling water until the brown
skins loosen, rub them off and put the chestnuts into a saucep...
|
7 Roast Clams
Three dozen clams in their shells. Wash and lay them in the dripping
pan. Put them into the oven until the shells open. Take off the t...
|
8 Scalloped Oyster Plant
Scrape and cut the oyster plant into small pieces and boil until tender,
in water with a teaspoonful of vinegar in it. When cooked, dr...
|
9 Steamed Indian Pudding
Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2
teaspoonfuls (level) of baking powder, and half a teaspoonful of ...
|
10 Broiled Mutton And Tomato Sauce
Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a
little onion, 1 clove, a blade of mace, a little parsley, sal...
|
11 Sausage Rissoles
Mash a cupful of potato, make into a paste with a little butter and
flour. Roll out, cut in rounds, lay a cooked sausage in each one, ...
|
12 Boudinettes
Chop fine a little cold meat and bacon; add chopped parsley and season.
Mash boiled potatoes, add butter and enough flour to make a pa...
|
13 Eggs Cupped
Butter 4 teacups, sprinkle them with chopped parsley, add a little
pepper and salt, and into each one break an egg. Cover with bread c...
|
14 Polish Salad
Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs,
boiled beets and an onion and pickled cucumber. Arrange lettuce lea...
|
15 Baked Spanish Onions
Put the onions in a pan in the oven and bake 4 hours. They will blacken
on the outside, but that does not matter; when they begin to s...
|
16 Codfish With Potato Border
Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper
and a cup of milk, beat well and pile in a circle on a round pl...
|
17 Scotch Broth
Wash and clean a sheep's head and soak for 2 hours. Put it in a deep
saucepan with just enough water to cover it. When the head is tho...
|
18 Oyster Stew No 1
Strain the juice from the oysters; let it come to a boil; remove the
scum, rinse the oysters in cold water, add them to the liquor, wi...
|
19 Sweet Rice Balls
Wash thoroughly 1 scant cupful of rice in cold water, put in a double
boiler with 1 pt. of milk, cover and cook until soft. Add 1 teas...
|
20 Stewed Eels
Skin and cut the eels into 2 inch pieces, cover with boiling water, add
a tablespoonful of vinegar and simmer for 10 minutes; drain. I...
|
21 Beef Roll
1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop
the meat fine, season. Beat the eggs well and add to the meat;...
|
22 Turnip Cream Soup
1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
when tender rub through a sieve, return this to the fire, thic...
|
23 Oyster Croquettes
Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine.
Soak 3 tablespoonfuls of bread crumbs in the oyster broth and th...
|
24 Sweet Potato Pone No 2
Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3
cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cup...
|
25 Baked Turnips
Half boil 6 turnips, cut them in slices, butter a pudding dish, put in
the turnips, add a little milk, season with salt and pepper, co...
|
26 Oyster Stew No 2
Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum,
throw in the oysters, add 2 tablespoonfuls of butter, salt an...
|
27 Apple Griddle Cakes
Put 1 cup finely chopped apple in 1 qt. of any griddle batter; stir
well to keep the apple evenly distributed.
...
|
28 Turkey And Sausage Scallop
Butter a pudding dish and fill with alternate layers of cold minced
turkey and cooked minced and cold sausage meat, seasoning slightly...
|
29 Rice Johnny Cake
Take 2 cups of boiled rice and mix with a little cold milk, a little
salt and flour enough to hold it together. Spread it a quarter of...
|
30 Cheese Pudding No 2
Mix well together 1/2 a pint of bread crumbs, a little thyme and
parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, ...
|
31 Pease Pudding
Wash and soak 1-1/2 cupfuls of dried green peas over night. Put on in a
kettle of cold water with 1 teaspoonful of salt and simmer slo...
|
Baking Powder Biscuits
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt, two tablespoonfuls lard, a little sugar if desired, one-hal...
|
Baking Powder Biscuits
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt, two tablespoonfuls butter, milk enough to make soft dough. ...
|
Boston Brown Bread
One level pint cornmeal scalded, one level tablespoonful salt, one cup
New Orleans molasses, two teaspoonfuls soda over which pour a l...
|
Buckwheat Cakes
One cake yeast, one coffee-cup cornmeal, two coffee-cups buckwheat, one
teaspoonful salt, one quart tepid water. Before cooking, add f...
|
Cornbread
Sift three-fourths cup cornmeal, three-fourths cup flour, two and
one-half teaspoonfuls baking powder, three-fourths teaspoonful salt,...
|
Corn Gems
Two eggs, one-half cup white flour, one cup milk, one cup corn flour,
one tablespoonful butter, one teaspoonful salt, one heaping teas...
|
Crumpets
One pint of milk, four ounces butter, one teaspoonful salt, one cake
compressed yeast, three cups flour. Scald milk and let stand unti...
|
Dumplings
One pint flour, one level teaspoonful salt, one heaping teaspoonful
baking powder, one heaping teaspoonful lard, enough milk and water...
|
French Bread
After softening one cake of compressed yeast in one-half cup lukewarm
water, stir in enough flour to make a very stiff dough. Knead we...
|
Graham Bread
Two cups sour milk, two teaspoonfuls soda dissolved in little warm
water, one-fourth cup sugar, one-half cup molasses, one egg, salt, ...
|
Graham Bread
With one pint warm milk, one cake of yeast and white flour, make a
sponge. One teaspoonful salt not heaped, one-half cup molasses. Let...
|
Griddle Cakes
One-half pint milk, one-half pint warm water, one-half cake yeast, one
teaspoonful salt, one egg, one tablespoonful melted lard, flour...
|
Kentucky Corn Bread
One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this
enough cornmeal to make a batter not stiff. Use meal of mediu...
|
Milk Bread
Scald one pint of milk, pour while hot over a tablespoonful of butter,
one tablespoonful sugar, one teaspoonful salt. When nearly cold...
|
Muffins
One egg, one-half cup sugar, two cups flour, two heaping teaspoonfuls
baking powder, three-fourths cup milk, salt. Mix egg with sugar....
|
Nut Bread
Four and one-half cups wheat flour, eight teaspoonfuls baking powder,
one teaspoonful salt, one cup sugar, two cups sweet milk, one la...
|
Parker House Rolls
Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt,
two tablespoonfuls butter, one egg, one yeast cake dissolved in...
|
Parker House Corn Rolls
One and one-fourth cup white flour (measurements level), three-fourths
cup cornmeal, four teaspoonfuls baking powder, one-half teaspoo...
|
Pop-overs
Two cups milk, one cup flour, two eggs, one-half teaspoonful salt. Beat
eggs very light with Dover egg beater, add flour, milk and sal...
|
Potato Rolls
Two cups hot mashed potatoes (four cups of sliced potatoes make about
two cups of mashed potatoes), one scant cup lard, two tablespoon...
|
Requested Brown Bread
Two cups each of Graham flour, cornmeal and buttermilk or sour milk,
two-thirds cup of New Orleans molasses, two and one-half teaspoon...
|
Sally Lunn
Mix one pint of flour, two teaspoonfuls baking powder, one-half
teaspoonful salt, yolks of two eggs well beaten, one-half cup milk,
o...
|
Soda Biscuit
Mix well one teaspoonful salt, one-half teaspoonful soda, two and
one-half cups flour. Mix thoroughly with one heaping tablespoonful l...
|
Spoon Bread
Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter.
Stir butter and salt into mush when warm; let cool, then add e...
|
Waffles
Mix one pint flour, two level teaspoonfuls baking powder and one-half
teaspoon salt. Add one and one-fourth cup milk, three well-beate...
|
Sandwiches
Philadelphia cream cheese, chives. Cut chives into small pieces with
scissors. Mix into the cheese and spread on rye bread.
...
|
Walnut-raisin Sandwiches
Grind English walnuts and raisins and put in a few drops of hot water to
make them thin enough to spread on reception flakes.
...
|
Pastry
One cup sifted flour, one-half cup lard (cut lard into flour with
knife), one-fourth teaspoonful salt. Ice water to form stiff dough.
...
|
Apple Pie
Pare, core and cut five sour apples into eighths; place evenly in a pie
plate lined with the usual pie pastry. Mix one-third cup sugar...
|
Jam Pie
One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich
milk or cream, one tablespoonful flour; mix thoroughly, cook ov...
|
Lemon Custard Pie
One cup sugar, three eggs, one cup milk, one tablespoonful flour, three
tablespoonfuls powdered sugar, juice and rind of one lemon. Be...
|
Lemon Pie
One cup water, one cup sugar, one lemon, two eggs, one tablespoonful
butter, one heaping tablespoonful flour. Bake crust on the outsid...
|
Mock Cherry Pie
One cup cranberries cut in half, one-half cup chopped raisins, one cup
sugar, one tablespoonful flour, a pinch of salt, one teaspoonfu...
|
Pumpkin Pie
Peel and cut up in squares, cook with half pint of water, one cup sugar,
one-fourth teaspoonful red pepper, boil slowly till soft and ...
|
Shortcake
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt; sift three times; one-half cup butter mixed with flour ti...
|
Wafers
Cream one-third cup butter, add one cup powdered sugar. Mix well. Add
one-half cup milk alternately with two scant cups flour, or enou...
|
Cereals Breakfast Foods
"Look up! the wide extended plain
Is billowy with its ripened grain,
And on the summer winds are rolled
Its waves of emerald...
|
Corn Meal Mush
Allow one pint of meal and one teaspoonful of salt to a quart of water.
Sprinkle meal gradually into boiling salted water, stirring al...
|
Hominy
This is very good when well cooked, and may be simply boiled until done
in salted water, and served with pepper and butter. It is good...
|
Macaroni With Cheese
After boiling macaroni in salted water until soft, sprinkle with grated
cheese; repeat, pour over a sauce made of butter, flour, salt ...
|
Rice
Rice has been cultivated from time immemorial. While not so valuable a
food as some of the other cereals, it forms the larger part of ...
|
Boiled Rice
One of the quickest ways of preparing rice is to fill a large kettle
with water, allow it to come to a boil; when bubbling vigorously ...
|
Rolled Oats
None of the breakfast foods which are so much used are so wholesome as a
simple dish of rolled oats or the old-fashioned oatmeal. Serv...
|
Bean Soup
One pint navy beans, soak over night, cook till they are very tender,
add some celery and little tomato, salt and pepper to taste, coo...
|
Bouillon
Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents'
worth chicken gizzards, seven quarts cold water. After reaching bo...
|
Bouillon
Chicken bones, three pounds beef, three quarts water, four whole cloves,
one onion, one carrot, two pounds marrow bones, four pepperco...
|
Corn Soup
One can cornlet or corn, one pint cold water, one quart heated milk, two
tablespoonfuls butter, one tablespoonful chopped onion, two
...
|
Cream Of Celery Soup
A pint of milk, a tablespoonful of flour, one of butter, a head of
celery, a large slice of onion and a small piece of mace, a little ...
|
Cream Of Corn Soup
Put one pint of milk in a double boiler, add one pint of grated corn,
two teaspoonfuls of salt; rub together one tablespoonful of flou...
|
French Pea Soup
Cover a quart of peas with water and boil with an onion till they mash
easily. Mash and add a pint of water. Cook together two tablesp...
|
Mixed Vegetable Soup
Fifteen-cent soup bone, three quarts water, half a small cabbage cut
very fine, three large potatoes, two good-sized carrots, two turn...
|
Mutton Broth
Remove pink skin from mutton, also fat; have the meat from the neck.
Cover well with water, let boil slowly, cook until meat becomes r...
|
Oyster Soup
Put about fifty oysters in a colander and drain. Pour over them a
pitcher of cold water, and then put them into a hot kettle. Let stan...
|
Potato Soup
To one gallon of water add six large potatoes chopped fine, one
teacupful rice, butter the size of an egg, one tablespoonful flour. Wo...
|
Tomato Bouillon
One quart tomatoes, one tablespoonful onion minced, one tablespoonful
parsley minced, one tablespoonful lean ham minced, one tablespoo...
|
Tomato Soup
To one quart of tomatoes add one pint of water, one tablespoonful sugar,
one teaspoonful salt, six cloves and a little pepper; let boi...
|
Veal Bouillon
Two knuckles of veal, four quarts of cold water, one onion, one stock
celery, one bay leaf, twelve cloves, one teaspoonful salt, one b...
|
Baked White Fish
Clean and prepare the fish. Make a stuffing of one cupful of cracker
crumbs, one teaspoonful chopped parsley, one teaspoonful chopped ...
|
Codfish Balls
Boil and mash as many potatoes as desired, using about one-half pound of
soaked and drained codfish to a pound of potatoes. Have fish ...
|
Finnan Haddie
Boil a three-pound haddock until the skin comes off easily, remove every
particle of bone, cut into small pieces, shred; put one-half ...
|
Fried Fish
Brook trout, perch, catfish and other well-known fish are good fried.
Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beat...
|
Fried Oysters
One pint large oysters, one-half cup flour, one-half cup milk, one-half
teaspoonful salt, one-half cup fresh tomato catsup. Mix thorou...
|
Hollandaise Sauce
Rub one-half cup butter to a cream, add the yolks of two eggs, one at a
time, then salt and cayenne pepper. About five minutes before ...
|
Lobster A La Bushman
Cut the meat of four-pound lobster into large pieces; melt one
tablespoonful butter and one teaspoonful minced onion, let cook until
...
|
Oyster Cocktail
Mix one tablespoonful tomato catsup, one-half tablespoonful vinegar or
lemon, two drops Tabasco sauce, one-half teaspoonful salt, one
...
|
Oyster Newburg
One pint oysters, one-half cup cream, one teaspoonful onion juice, two
tablespoonfuls butter, one-half teaspoonful salt, one-eighth te...
|
Oyster Omelet
Make a plain omelet, beat six eggs until light, separately; add two
tablespoonfuls milk, one of flour, one-fifth teaspoonful baking po...
|
Oyster Patties
Cook one heaping tablespoonful flour in one heaping tablespoonful
butter; add slowly one cup hot milk, season with one teaspoonful sal...
|
Oyster Tenderloins
Take out one dozen oysters for the gravy first; then take one pint of
oysters (pour off most of the liquor and save to put in the grav...
|
Salmon Loaf
One can salmon. Drain off juice into stewpan, place salmon in a pan and
add one-half cup fine cracker crumbs, two eggs, salt and peppe...
|
Salmon On Toast
Toast bread and butter it. One and one-half pint milk and cream mixed;
heat boiling hot; two tablespoonfuls flour, three tablespoonful...
|
Salt Mackerel In Cream
Wash the mackerel and soak over night in clear, cold water. Lay in a
baking pan, and to one mackerel add one-half pint of new milk; pu...
|
Scalloped Oysters
Roll the crackers, line the baking dish with butter; put the oysters,
with a few cloves, salt and pepper, in a stewpan for say five mi...
|
Asparagus Salad
Use either fresh or canned asparagus. If fresh, of course it should be
cooked in the usual way and allowed to cool. Only very tender a...
|
Beet Relish
One quart chopped beets, one quart chopped cabbage, one cup ground
horseradish, one cup brown sugar, salt and pepper to taste. Pour ov...
|
Boiled Dressing
Four tablespoonfuls vinegar, one tablespoonful butter, one-half
tablespoonful sugar, yolks of three eggs, one cup whipped cream when
...
|
Cold Slaw
One-half cup vinegar boiled, two teaspoonfuls sugar, one-half
teaspoonful salt and mustard, one-half teaspoonful pepper, one-quarter
...
|
Combination Salad
Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin
layer of chopped onions, one sliced cucumber and one green pe...
|
Cooked Salad Dressing
One teaspoonful salt, one teaspoonful mustard, one and one-half
teaspoonful sugar, few grains cayenne, three-fourths tablespoonful
fl...
|
French Dressing
One saltspoonful salt, one-half saltspoonful white pepper, three
tablespoonfuls olive oil, one-half teaspoonful onion juice, one
tabl...
|
Fruit Salad
Bananas sliced lengthwise in quarters; over this put pineapple in cubes.
Boil the pineapple a few minutes, to make it more tender. The...
|
Hot Slaw
Chop or slice one medium-sized cabbage; put in boiling water, well
covered; boil fifteen minutes, drain off all water and add a dressi...
|
Lettuce Salad
Remove the outer leaves from a large, solid head of lettuce. Tear each
leaf into three or four pieces; put them into a towel and on ic...
|
Mayonnaise
Two tablespoonfuls butter, one teaspoonful mustard, one teaspoonful
salt, four teaspoonfuls sugar, one-half cup vinegar, one cup cream...
|
Mayonnaise
Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one
tablespoonful flour, one teaspoonful salt, one teaspoonful mustard,...
|
New England Potato Salad
One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard,
one-half teaspoonful salt, one-half teaspoonful pepper. Beat y...
|
Potato Salad
Boil six good-sized potatoes in their jackets. When cold, peel and put
in chopping bowl; add two medium-sized onions, two hard-boiled ...
|
Salad No 1
Put alternate slices of tomatoes and pineapple on lettuce leaves and put
a large spoonful mayonnaise over each.
...
|
Salad No 2
Chop celery, English walnuts and apples, mix with mayonnaise. Serve on
lettuce leaves.
...
|
Salad
Use lemon Jello as directed on the box. When beginning to get livery,
put in thin slices of stuffed olives and pour in small cup to mo...
|
Sour Cream Potato Salad
Slice thin cold boiled potatoes and salt well, pour over thick sour
cream and stir gently, cut celery in small pieces and mix; let sta...
|
Swedish Salad
One cup each of boiled potatoes, beet root, fish (mackerel, salmon or
cold meat), celery root or stock, one apple, all cut up in small...
|
Sweetbread Salad
One pair sweetbreads, two cucumbers, one cup mayonnaise. Decorate with
shredded lettuce border.
...
|
Sweet Cream Dressing
Mix together two tablespoonfuls olive oil, one teaspoonful salt, two
tablespoonfuls sugar, two tablespoonfuls vinegar. Then add one-ha...
|
Tomato-cucumber Salad
Take nice shaped tomatoes, remove skin, scoop out the seed, sprinkle
with salt and put in cool place. Cut cucumbers in bits, fill the
...
|
Tomato Salad
Cut the tomatoes half or two-thirds size if desired. Take out the inside
and cut into dice. Fill the shells with ice. One cup tomatoes...
|
Meat
While it is undoubtedly true that raw meat is, as a rule, more easily
digested than cooked, our present state of civilization demands ...
|
Baked Breast Of Mutton
Sew up breast of mutton in a thin cloth, put into a stewpan, nearly
cover with cold salt water, and let simmer, allowing ten minutes t...
|
Beef Omelet
Three pounds chopped steak, three eggs, one and one-half cup rolled
crackers, lump of butter size of a walnut, salt and pepper to tast...
|
Beefsteak With Oyster Blanket
Broil an inch-thick sirloin steak, remove to platter, spread with
butter, sprinkle with salt and pepper; cover steak with one pint of
...
|
Beef Tenderloin
Take tenderloin of beef and lard it with pork. Put one can of mushrooms
with the beef and cook in oven twenty minutes. Then cut the me...
|
Blanketed Ham With Sweet Potatoes And Apples
Cut off the fat close to the edge of a slice of ham one-half inch thick.
Put fat through meat chopper, spread on top of ham, then spri...
|
Brown Stew
Thirty-five-cent beef off the shoulder; cut in pieces, cover with water
and stew two hours until tender. Add one tablespoonful butter,...
|
Chicken Croquette
One-half pound chicken or veal, chopped very fine; season with one-half
teaspoonful salt, one-half teaspoonful celery salt, one-fourth...
|
Chicken Croquettes
Two pair sweetbreads, boiled and chopped fine, one teacupful boiled
chicken chopped (use nothing but the white meat), one teacupful bo...
|
Croquettes
Cold turkey, chicken, veal or lamb, chopped fine; add one-fourth as much
bread crumbs as meat; salt, pepper and herbs to taste; then t...
|
Fricatelli
Chop raw fresh pork very fine, add salt and pepper and two small onions
chopped fine, half as much stale bread as there is meat, soake...
|
Ham Toast
One-fourth pound of either boiled or fried ham; chop it fine, mix with
the yolks of two eggs well beaten; one tablespoonful butter, en...
|
Hungarian Goulash
Slice a peeled onion and cook it until brown in three tablespoonfuls of
fat tried out of salt pork; take out the onion and turn in one...
|
Jellied Veal
A knuckle of veal, with the bone chopped; cover it with cold water and
boil till the meat drops from the bone, pass the meat through a...
|
Lamb And Rice
Cut lean lamb from the neck into small pieces. Put on in cold water and
bring to a boil. Simmer for one and a half or two hours. Put i...
|
Liver And Bacon
Fry bacon till crisp. Then dip liver in the flour and fry until brown on
both sides. Remove from skillet and cook in the skillet for a...
|
Meat Souffle
Make one cup of cream sauce and season with chopped parsley and onion
juice. Stir one cup chopped meat (chicken, fresh tongue, veal or...
|
Meat Stew
Get five pounds of a cheap cut of beef. Cut into little pieces, taking
off the fat. Try out the fat, brown the meat in it, and when ...
|
Pot Roast
Thirty-five-cent beef off the shoulder. Sear all over in hot fat, cover
with water, add two cloves, one onion, one bay leaf, cover and...
|
Pot Roast Old Style
Take a piece of fresh beef, about five or six pounds, not too fat. Put
into a pot with just enough water to cover it. Set over a slow ...
|
Ragout Of Beef
Cut two pounds of the upper round of beef into inch squares, dredge them
with salt and pepper and roll them in flour. Put into a sauce...
|
Roast Beef
Clean roast by wiping with a wet cloth. Place on a rack in oven, add
suet to baste with. Cook a six-pound round roast an hour and twen...
|
Round Steak
Cover round steak with raw, chopped onions and bacon. Roll and tie. Put
into deep kettle, sear or brown. Cover with water and pot roas...
|
Smothered Or Pot-roasted Beef
Take four or five pounds of the middle of the rump, the flank or the
round. Wipe with a clean, wet cloth and sear all over by placing ...
|
Spanish Steak
Get round steak one and one-fourth inch thick. Cook the same as veal
cutlets, only instead of using soup stock use one cup strained to...
|
Turkey Dressing
Cut crust off a loaf of bread, cut loaf in small bits, season with salt,
pepper, sage, tablespoonful melted butter; beat one egg, add ...
|
Veal Bird
Make a dressing of bread crumbs, melted butter, salt, pepper, and, if
desired, a little sage. Cut veal cutlets into pieces about the s...
|
Veal Cutlets
Get a thick cutlet, one and a half inch thick, second cut with little
round bone; have it scored on both sides. Then chop it all over ...
|
Veal Loaf
Three pounds of raw veal chopped very fine, butter size of an egg, three
eggs, three tablespoonfuls cream or milk. Mix the eggs and cr...
|
Veal Loaf
Three pounds of veal chopped fine, one-half pound salt or fresh pork,
one cup powdered crackers, one cup water, two eggs, three teaspo...
|
Veal Pie
Crust for veal or chicken pie, two teacups flour, two teaspoonfuls
baking powder, one teaspoonful salt, two tablespoonfuls shortening;...
|
Eggs
Eggs should be kept in cool places. If a recipe calls for just the white
of an egg, the yolk may be kept from hardening by putting i...
|
Baked Eggs
Twelve hard-boiled eggs, one-half pint cream, butter size of an egg, one
teaspoonful fine chopped parsley, one tablespoonful flour, sa...
|
Cheese Omelet
Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt,
three level tablespoonfuls grated cheese, two level tablespoon...
|
Egg Cutlets
Heaping tablespoonful of butter. When hot, stir in two heaping
tablespoonfuls flour, one-half pint of milk, and stir until smooth and
...
|
Eggs Shirred In Tomatoes
Cut circular pieces out from the stem end of round tomato and remove
part of the pulp. Season with salt and pepper; also with onion, j...
|
Poached Eggs
Partly fill a shallow pan with boiling water. Break eggs singly into a
saucer, sliding each as broken into the boiling water. Keep pan...
|
Shirred Eggs
Shirred eggs are a pleasant change from the usual boiled eggs for
breakfast. Drop each egg carefully into a buttered ramikin, season w...
|
Soft Boiled Or Steamed Eggs
Put the desired number of eggs into a kettle and cover with boiling
water. Cover the kettle and let stand ten minutes. Drain off the w...
|
Vegetables
The simplest methods of cooking and serving vegetables are generally the
best. The most common method of cooking them is in boiling ...
|
Asparagus
Cut the tender part into short pieces. Cover with boiling water, and
boil until done. Season with salt and pepper, and serve with most...
|
Beets
Wash the beets carefully without breaking the skin. Cover with boiling
water and boil until tender. Take from the boiling water and dr...
|
Cincinnati Baked Beans
Measure beans (marrowfat are best), put them in cold water and parboil
fifteen minutes and drain; use the Boston bean pot. For three p...
|
Corn
Cook ears of corn five minutes in boiling water. Then cut through the
center of each row of grains and press the grains from the hulls...
|
Corn Pudding
One dozen ears of corn, two eggs, one kitchen spoonful butter, one-half
teaspoonful salt, one tablespoonful sugar.
...
|
Corn Pudding 2
To one can of corn, one pint milk, three eggs, two tablespoonful melted
butter, one tablespoonful white sugar, pepper and salt to tast...
|
Creamed Cauliflower
One pint cooked cauliflower, one pint milk, one teaspoonful salt,
one-third teaspoonful pepper, one tablespoonful butter, one-half
te...
|
Green Stuffed Peppers
Clean out peppers and stuff with rice or potatoes, and meat. Moisten
with hot water, standing on end in baking dish. Cover and bake un...
|
Hashed Brown Potatoes
Boil about one quart potatoes, drain and sprinkle with one teaspoonful
salt and a little pepper. Add one teaspoonful chopped parsley a...
|
Hashed Turnips
Chop boiled turnips into large pieces. Put in saucepan, and for a pint
and a half of turnips add a teaspoonful of pepper, a tablespoon...
|
Home-made Noodles
(Serve as a Vegetable with Stewed Chicken or Veal.)
Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough
to make ...
|
Kale Cannon
(Old Irish Dish.)
Take ten or twelve good-sized potatoes, peel and boil in salt water, add
a large bunch of parsley previously wash...
|
Lyonnaise Potatoes
One pint cold potatoes cut in dice and seasoned with salt and pepper.
Fry one scant tablespoonful of onion in one heaping tablespoonfu...
|
Mock Asparagus
Cut the tops from several bunches of young, green onions, leaving the
stalks about the length of asparagus; trim the roots, wash and t...
|
Mushroom Spaghetti
Boil spaghetti in salt water one-half hour, drain, cover with soup
stock, add one can of tomatoes, salt, pepper to taste. One can
mus...
|
New England Sweet Potatoes
Put a layer of boiled, peeled and sliced sweet potatoes in a greased
baking dish, sprinkle with brown sugar and dot with butter. Cover...
|
Okra
This vegetable grows in almost every state in the Union and is used
extensively in soups. When young it is good boiled in salted water...
|
Baked Onions
Cover a number of large onions with boiling water and boil twenty
minutes. Drain off water and make small hole in center of each onion...
|
Parsnips
Wash and scrape until clean, and cook until tender. When cooked, put
into hot dish, sprinkle with salt and add bits of butter. Serve a...
|
Peas And Carrots
One cup of carrots cut in dice and cooked, two cups green peas (or
canned), four tablespoonfuls cream, one tablespoonful butter, salt ...
|
Potatoes Au Gratin
First prepare your white sauce of one-half pint milk, one tablespoonful
butter, two tablespoonfuls flour. Cream butter and flour and a...
|
Potato Croquettes
Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth
teaspoonful celery salt, one teaspoonful finely chopped parsley, tw...
|
Potatoes O'brien
Boil with skin on, allow them to stand until perfectly cold. Peel and
chop fine and use Spanish peppers and salt, cream and butter. If...
|
Potatoes On Half Shell
Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls
butter, whites of two eggs, salt and pepper. Cut slice from top,...
|
Rich Creamed Potatoes
One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt
and pepper to taste, dash of paprika. Cut cold boiled potatoes...
|
Salsify
To prevent salsify from turning dark, drop as soon as pared into a
mixture of flour, water and a little vinegar. After paring, cut int...
|
Scalloped Celery
Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk.
Place a layer of crumbs in bottom of buttered dish, then a lay...
|
Scalloped Potatoes And Eggs
Boil six medium-sized potatoes in salt water; boil four eggs an hour;
let get cold. Make a cream sauce of one heaping tablespoonful of...
|
Shelled Beans Stewed
Cut one-quarter pound salt pork in slices and fry slowly for ten
minutes. Add one onion, chopped fine, and cook very slowly for twenty...
|
Spaghetti
Four onions cut fine, one can of tomatoes, one package spaghetti, grated
cheese, salt, pepper and cinnamon. Fry four onions in butter ...
|
Spaghetti
White sauce: One and one-half cup hot milk, tablespoonful butter,
tablespoonful flour. Add one-half teaspoonful salt and mix two-third...
|
Spinach
Put one-half peck spinach in stewpan and on the fire. Cover and cook for
ten minutes. Press down and turn over several times. At the e...
|
Spinach With Sauce
One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or
cornstarch, one pint boiling water, two tablespoonfuls butter...
|
Squash
Cut squash into small pieces and either steam or cook in boiling water.
If boiled it will cook in half an hour; steaming will take an ...
|
Tomato On Toast
Boil a quart of peeled and cut tomatoes for about ten minutes, then
strain and put in saucepan with two teaspoonfuls salt, one-half
t...
|
Twenty-minute Cabbage
Cut cabbage fine as for slaw. Cover with boiling water and boil twenty
minutes, changing the water once. Drain and serve with sauce ma...
|
Almond Tart
Yolks of six eggs, beaten well, to which is added one cup powdered
sugar. Mix one cup grated dried rusk, one cup grated almonds, one
...
|
Apple Charlotte
One cup apple sauce, one cup sugar, one-third package gelatin, three
cups cold water, three cups boiling water, one lemon. Dissolve th...
|
Apricot Shortcake
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt, one-half cup butter, one egg (very light), one cup cold w...
|
Baked Apples
Core the apples, but do not peel them. Stuff them with minced pecans
mixed with scraped maple sugar, and bake. When done, cover with w...
|
Baked Apples
Pare and quarter apples. Put into baking dish with butter, sugar,
cinnamon and a little hot water. Keep cover on dish until almost don...
|
Baked Dumplings
For the dough: One pint flour, one-half cup butter, stir together; one
teaspoonful baking powder, and milk to make a dough. Roll, cut ...
|
Bread Pudding
One pint bread crumbs without crust to one quart milk, four eggs beaten
separately. After it is baked, cover with sweet jelly, beat th...
|
Cabinet Pudding
Butter a melon mold, decorated with seeded raisins; one layer
lady-fingers or stale sponge cake, then a few raisins, then repeat until...
|
Chocolate Pudding
One pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,
two tablespoonfuls cornstarch, one tablespoonful cocoa, cinna...
|
Chocolate Pudding
One pint milk, one pint bread crumbs, yolks of three eggs, one-half
teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the ...
|
Cream Strawberry Shortcake
One quart white flour; mix well with three tablespoonfuls cold butter,
one teaspoonful salt, a tablespoonful white sugar. Add a beaten...
|
Cup Custard
Beat four eggs and stir in one-half cup sugar, one-fourth teaspoonful
salt, then slowly one quart scalded milk. When sugar has dissolv...
|
Fig Pudding
Chop one-half pound beef suet and work with the hands until creamy, then
add one-half pound figs finely chopped, and again work with t...
|
Fig Tapioca
Soak two-thirds of a cup of tapioca in three cups of cold water, add one
pound of chopped figs and one and one-half cup of brown sugar...
|
Fluffy Cornstarch Pudding
One pint of milk, three tablespoonfuls sugar, two tablespoonfuls
cornstarch, whites of three eggs, a little salt to taste, one-half
t...
|
Frozen Pudding
Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and
water) to cover until softened; mix one quart cream and three...
|
Fruit Puffs
Make dough as for dumplings or fruit roll, only stiff enough to drop
from spoon. To one pint sifted flour add one heaping teaspoonful ...
|
Fruit Roll
One pint flour, one tablespoonful sugar, one teaspoonful baking powder,
pinch of salt, rounding tablespoonful lard, milk enough to rol...
|
Graham Pudding
One and one-half cup of Graham flour, one cup sweet milk, one-half cup
molasses, one cup chopped raisins, one-half teaspoonful salt, o...
|
Green Tomato Pie
Pare and slice tomatoes just beginning to ripen. Fill heaping full pie
pan prepared with lower crust. Put in one cup sugar, a little n...
|
Ice Cream Pudding
Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup
milk, one and one-third cup pulverized sugar; boil in double boil...
|
Lemon Butter
Two lemons, grate rind of one; two eggs, one cup of sugar and small
piece of butter. Boil until it thickens.
...
|
Lemon Jelly
Soak one-half box of gelatine in one-half cup cold water; dissolve with
one cup boiling water. Juice of one lemon, one cup sugar, one ...
|
Lemon Sauce
Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling
water, let simmer ten minutes, add grated rind and juice of o...
|
Macaroni Souffle
Melt three tablespoonfuls butter, add four tablespoonfuls flour, and
gradually one cup scalded milk with one-half cup macaroni rolled ...
|
Maple Mousse
Three-fourths cup maple syrup, yolks of four eggs, one pint whipped
cream. Beat yolks until light, cook in double boiler with syrup fi...
|
Marshmallow Pudding
Dissolve one and one-half tablespoonful gelatine in one-half cup boiling
water. When thoroughly dissolved, add one-half cup cold water...
|
Mock Charlotte Russe
One round tablespoonful cornstarch, moisten in cold water. Pour over
one-half pint of boiling water, boil one minute, add one-half cup...
|
Orange Ice
Boil one quart of water, add one pint of sugar, boil twenty minutes,
cool, add one pint orange juice, grated rind of two oranges and
...
|
Orange Pudding
Four large oranges, sliced thin and sprinkled with sugar. Make a boiled
custard of one pint milk, yolks of three eggs, pinch of salt, ...
|
Pineapple Sherbet
Soak one tablespoonful gelatine in a cup of cold water; when soft,
dissolve with a cup of boiling water, strain, add one pint sugar an...
|
Plum Pudding
One and one-half cup molasses, one and one-half cup suet cut fine, one
and one-half cup milk, one pound raisins, one pound currants, t...
|
Plum Pudding
Three cups flour, one cup bread crumbs, one and one-half cup sweet milk,
three-fourths cup cider, one cup sugar, one-half pound raisin...
|
Plum Pudding
Five-cent bakers' loaf of bread, one and one-half cup stoned raisins,
one cup currants, one-fourth cup citron, one cup suet, one cup N...
|
Prune Pudding
Cook twelve large prunes until soft. Strain through a colander. Beat the
whites of four eggs stiff and add one cup cracker or dried ru...
|
Prune Whip
One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon
juice, white of one egg. Beat white of egg to stiff froth, add...
|
Quince Honey
Four quinces, three apples grated raw, four pounds sugar and one pint
water cooked together, then put in the quinces and apples and bo...
|
Sailor's Duff
One egg and two tablespoonfuls sugar, beaten together, and one-half cup
molasses beaten in. Then add two tablespoonfuls melted butter ...
|
Sauce For Ice Cream
To six figs add a pint of hot water. When they have cooked a short time,
add enough granulated sugar to make a rich syrup and stew the...
|
Snow Pudding
Soak one tablespoonful gelatine in one-fourth cup cold water, add a
little pinch of salt, and dissolve in one and one-fourth cup boili...
|
Snow Custard
One-half package of Cox's gelatine, three eggs, two cups sugar, one
large cup boiling water, one pint milk, juice of one lemon. Soak t...
|
Snowballs
Three eggs, one scant cup flour, one cup sugar, one and one-half
teaspoonful baking powder, three tablespoonfuls water, two
tablespoo...
|
Spanish Cream
One lemon, two eggs, one tablespoonful butter. Beat sugar and butter
together, then add eggs. Grate rind of lemon and squeeze out juic...
|
Sponge Pudding
One-half cup flour, dissolved in a little more than one pint milk. Set
into a pan of water and boil until thick. Stir into this mixtur...
|
Steamed Prune Pudding
One-third cup stale bread crumbs, one-third cup fine chopped suet,
one-third cup prune puree, one level teaspoonful baking powder, one...
|
Steam Pudding
Beat yolks of three eggs, add one cup sugar, three tablespoonfuls milk;
beat thoroughly, add one ounce melted chocolate, one cup flour...
|
Suet Pudding
Two cups flour, two and one-half teaspoonfuls baking powder, a little
salt, four eggs, whites and yolks beaten separately, one and one...
|
Suet Pudding 2
One cup suet, one pound raisins, one and one-half cup milk, one cup
sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking pow...
|
Tapioca Pudding
Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the
whites of two for frosting), three tablespoonfuls sugar. Soak ...
|
Woodford Pudding
Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful
soda dissolved in three tablespoonfuls sour milk, cinnamon and ...
|
Alden Oatmeal Cookies
Cream one and one-half cup butter with two cups brown sugar, add three
well-beaten eggs, one-half cup milk (sweet or sour), one and on...
|
Angel Food
Whites of twelve eggs, one-half pint flour, three-fourths pint sugar,
one level teaspoonful cream of tartar. Beat the whites to a stif...
|
Black Cake
One cup sugar, one-half cup butter, three eggs beaten separately, one
cup cold black coffee or milk, one-half cup grated chocolate, on...
|
Boston Cake
One pound sugar, one pound flour, one-half pound butter, four eggs, one
nutmeg, one-half pound raisins, one teacup sweet milk, one tea...
|
1/2-1-2-3-4 Cake
One-half cup butter, large; one cup milk, two cups sugar, three cups
flour, four eggs and three teaspoonfuls baking powder. This can b...
|
California Cookies
Two cups sugar, one cup butter and lard melted, four cups flour,
two-thirds cup sweet milk, three teaspoonfuls baking powder, one-half...
|
California White Cake
One cup granulated sugar, one-fourth cup butter, one and one-half cup
flour, one-half cup sweet milk, one and one-half teaspoonful bak...
|
Caramel Filling
One pint brown sugar, one-half cup milk, one tablespoonful butter, one
teaspoonful vanilla. Boil to a syrup.
...
|
Charlotte Russe Sponge Cake
One cup sugar, four eggs, four tablespoonfuls water, one and one-half
cup flour, one teaspoonful baking powder, flavor to taste.
Fi...
|
Chocolate Icing
Whites of three eggs, one cup sugar, one-half pint grated chocolate.
...
|
Cocoanut Cake
Whites of four eggs, one-half teacup butter, one teacup sugar, one
teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar...
|
Sugar Butter Cookies
One and one-half cup sugar, one cup butter, three eggs, four cups flour,
one teaspoonful soda in a little hot water, one cup chopped w...
|
Nutmeg Cookies
Two scant cups sugar, two eggs, one-half cup sour cream or sour milk,
one teaspoonful soda, season with nutmeg, flour enough to roll o...
|
Cream Cookies
One cup sour cream, one cup shortening, two cups sugar, one teaspoonful
soda, one tablespoonful lemon extract, three eggs.
...
|
Cream Cake
Yolk of four eggs, one cup granulated sugar, beat very well; four
tablespoonfuls hot water, add one-half cup sifted flour, one and
on...
|
Cup Cake
One cup butter, two cups sugar, three cups flour, four eggs, scant cup
water, two heaping teaspoonfuls baking powder.
...
|
Doughnuts
One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful
soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonf...
|
Butter Doughnuts
Cream together one teaspoonful butter, one cup sugar. Beat into them one
egg, one-half teaspoonful salt and grated nutmeg, two teaspoo...
|
Dutch Cakes
One-half pint milk, one-half pint warm water, one-half cake yeast, one
heaping tablespoonful sugar, one teaspoonful salt, one egg. Flo...
|
Excellent Gingerbread
One cup brown sugar, one-half cup butter, four eggs, one cup sour cream
or milk, one cup New Orleans molasses, three cups flour, one t...
|
English Walnut Cake
One cup butter, two cups sugar, one cup milk, three cups flour; three
eggs, both whites and yolks beaten thoroughly together; two teas...
|
Egg Kisses
Whites of four eggs, one pint granulated sugar. Beat with silver spoon
for forty minutes, add nut kernels and drop from spoon on butte...
|
Feather Cake
One-half cup butter, two cups sugar, three cups flour, one cup sweet
milk, three eggs, two teaspoonfuls baking powder, grated rind of ...
|
Florida Doughnuts
Three eggs, one cup sugar, one tablespoonful butter, one teaspoonful
soda, two teaspoonfuls cream of tartar dissolved in one cup milk,...
|
French Cream Cake
Three eggs, one cup granulated sugar, one and one-half cup flour, four
tablespoonfuls cold water, one teaspoonful baking powder. This ...
|
German Coffee Cake
Three cups flour, one-half teaspoonful salt, three tablespoonfuls sugar,
two teaspoonfuls baking powder. Rub in two tablespoonfuls but...
|
Ginger Bread
One-half cup of butter or lard, one-half cup sugar, two eggs, one cup
molasses, two and one-half cups flour, one teaspoonful ginger, o...
|
Golden Cake
Yolks of eight eggs, one-half cup butter, two cups sugar, four cups
flour, one cup milk, three tablespoonfuls baking powder. Mix butte...
|
Grandmother's Sponge Cake
One pound sugar (leave a little out for top of cake), one-half pound
flour, the grated rind and juice of one lemon, twelve eggs (leavi...
|
Hermits
One and one-half cup sugar, one cup butter, three eggs (whites and yolks
beaten separately), one teaspoonful cinnamon, one teaspoonful...
|
Hickory Nut Cake
Stir one cup of butter and two of granulated sugar to a cream. Beat the
whites of six eggs to a stiff froth. Sift flour, then measure ...
|
Jam Cake
One cup blackberry jam, one cup sugar, three cups flour, one-half cup
butter, one-half cup sour milk, one teaspoonful soda, four eggs ...
|
Kismet Cake
Butterless, Eggless and Milkless Cake.
One-half cup brown sugar, one cup water, one-third cup pork drippings,
one pound seeded rais...
|
Lady Baltimore Cake
One cup butter, two cups sugar, three and one-half cups flour, one cup
sweet milk, whites of six eggs, two level teaspoonfuls baking p...
|
Marshmallow Icing
Two cups granulated sugar, one cup milk; cook these together until it
strings. Melt one-fourth pound (or twenty) marshmallows by steam...
|
Nut Cake
One cup sugar, one-half cup butter, two eggs, one-half cup water, one
and one-half cup flour, one-half teaspoonful cream of tartar, on...
|
Oatmeal Cookies
Two cups rolled oats, two cups flour, one cup sugar, one cup raisins,
one cup lard and butter mixed, two eggs, one teaspoonful cloves,...
|
Presbyterian Cookies
Four eggs, one cup of butter (or Crisco), two cups light brown sugar,
three rounded teaspoonfuls baking powder, two teaspoonfuls extra...
|
Quick Coffee Cake
Sift together twice one cup flour, one-half cup cornstarch, one-third
cup sugar, three level teaspoonfuls baking powder, a little salt...
|
Rock Cookies
One cup dates, one cup figs, one cup English or common walnuts, one and
one-half cup brown sugar, one-half cup butter, one teaspoonful...
|
Silver Cake
Whites of four eggs, three-fourths cup sugar, one-half cup butter, one
and one-half cup flour, one-third cup sweet milk, one teaspoonf...
|
Shipman's Ginger Bread
One cup sugar, one cup molasses, one-half cup butter, one cup sour milk,
three and one-half cups flour, three eggs, one heaped teaspoo...
|
Spice Cake
Two cups sugar, one cup butter, one cup milk, five eggs, three cups
flour, two teaspoonfuls baking powder, one teaspoonful cinnamon,
...
|
Sugar Spice Cake
One and one-half cup granulated sugar, one-half cup butter, one-half cup
milk, three eggs (whites beaten separately), three cups flour...
|
Sponge Cake
Seven eggs, separate yolks and whites, beat the whites to a stiff froth;
three cups powdered sugar, beaten well with the yolks, three ...
|
Eleven Egg Sponge Cake
Eleven eggs, four cups powdered sugar, four cups flour, one cup cold
water, omit yolks of two eggs, beat nine yolks lightly and add su...
|
Flavor Sponge Cake
Four eggs, two cups powdered sugar, two cups flour, three-fourths cup
very hot water, two teaspoonfuls baking powder, one-half teaspoo...
|
Simple Sponge Cake
Place upon the stove one cup milk and two tablespoonfuls butter. Beat
four eggs light with two cups sugar, stir in two cups flour, two...
|
Springers
Four eggs well beaten, one pound powdered sugar, one pound flour, a
pinch of salt, one-eighth teaspoonful soda, flavor with anise.
...
|
Sunshine Cake
Whites of seven eggs, yolks of five eggs, one and one-fourth cup
granulated sugar, one cup flour, one-fourth teaspoonful cream of tart...
|
Toledo Cup Cake
One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg,
one small cup flour, one teaspoonful baking powder, one-half ...
|
Velvet Sponge Cake
Two cups sugar, six eggs, leaving out the whites of three, one cup
boiling water, two and one-half cups flour, two teaspoonfuls baking...
|
White Icing
Four cups sugar, one-half teaspoonful cream of tartar, one-half
teaspoonful baking powder, one cup hot water, whites of four eggs, jui...
|
White Mountain Cake
Two cups pulverized sugar, one-half cup butter beaten to a cream; add
one-half cup sweet milk, two and one-half cups flour, two and on...
|
White Perfection Cake
Three cups sugar, one cup butter, one cup milk, three cups flour, one
cup cornstarch, three teaspoonfuls baking powder, whites of twel...
|
Apples
While most people prefer apples cooked in some form, they are very good
and wholesome when eaten raw. There are so many varieties of t...
|
Bananas
This is a fruit which is delicious eaten in almost any form. It is
especially good frozen.
...
|
Cantaloupes
Cantaloupes should be kept on ice and served in halves, each half filled
with chopped ice or peaches, as a breakfast dish. To clean ca...
|
Grapes
Put bunches in a colander and pour cold water over them. Drain and
chill, and arrange prettily on dish. Always be sure to remove the
...
|
Grape Fruit
(Shaddock.)
This fruit was named for Captain Shaddock, who first brought it from the
East Indies. It is delicious, and supposed to ...
|
Oranges
Oranges are the most delightful eaten raw, but there are many other ways
of serving them, the Seville orange being the most preferable...
|
Peaches And Pears
These fruits have the high esteem of many people in warm and temperate
climates. The peach is called the Persian apple, and is, like t...
|
Strawberries
These are best served raw, and may be hulled, or if cream is not
desired, serve with the hulls left on and put a mound of powdered sug...
|
Catsup
To one bushel tomatoes use one small measure onions; boil and sift; one
handful salt, one tablespoonful mustard, one tablespoonful cay...
|
Chili Sauce
Twelve large, ripe tomatoes, two onions, two green peppers, two
tablespoonfuls salt, one cup sugar, one cup vinegar, one teaspoonful
...
|
Chili Sauce
One peck ripe tomatoes, twelve large onions, four cups vinegar, six
tablespoonfuls salt, twelve large tablespoonfuls sugar, four red m...
|
Cucumber Pickle
Place the cucumber in a stone jar. Make a strong brine, strong enough to
bear up an egg; pour it over them boiling hot, let them stand...
|
Cucumber Sweet Pickles
Put small cucumbers in a dish with one-half cup salt to two quarts
cucumbers; cover with boiling water and let stand all night. Remove...
|
French Pickle
One peck green tomatoes sliced, six large onions sliced; mix these and
throw over them one teacupful of salt, let them stand over nigh...
|
German Pickled Plums Or Peaches
One pint vinegar, seven pounds plums or peaches, three pounds sugar, one
ounce cinnamon (whole), one ounce cloves (whole), a layer of ...
|
Green Tomato Pickle
Twelve green tomatoes, three large onions. Boil in salt and water and
drain, or sprinkle with salt and allow it to stand all night, th...
|
Spiced Grapes
Seven pounds grapes, one pint vinegar, three and one-half pounds sugar
(or more if you like), one-half ounce ground cloves, one-half o...
|
Sweet Pickle Beets
Boil the beets till they can be pierced with a fork; put into cold
water, slip off the skins and slice. Boil one quart of vinegar, two...
|
Uncooked Sweet Pickles 300
As pickles are often put up in very warm weather, this recipe will be
found especially simple and easy to carry out.
One gallon cid...
|
Blackberry Jam
Press the berries through a colander, add one pound brown sugar to a
pint of juice. Let it boil slowly more than half a day.
...
|
Cherry Preserves
Wash the cherries, pick and stone them, then weigh, taking the same
amount of sugar as cherries. Let them stand one hour, put on fire ...
|
Crab-apple Jelly
Wash apples, remove blossom and stem ends, put them whole into a
porcelain-lined preserving kettle, add cold water to nearly cover
ap...
|
Currant And Raspberry Preserves
Pick over six pounds of currants, wash and drain, put into a preserving
kettle a few at a time and mash, cook an hour and strain throu...
|
Grape Jelly
Wild grapes make the best jelly, though the other kind are more
frequently used. Pick them over, wash and remove stems, put into kettl...
|
Marmalade
One grapefruit, one orange, one lemon; shave these fine, add five times
as much water, let stand over night, then boil ten minutes; le...
|
Plum Compote
For this delicious sweet, take six pounds pitted plums (Damson), six
pounds granulated sugar, one pound seeded raisins, four large ora...
|
Red Raspberry Jam
One-third red currants, two-thirds raspberries, three-fourths pound
sugar to a pound of fruit. Boil until done.
...
|
Butter Scotch
Two cups sugar, two tablespoonfuls water, butter size of egg. Boil
without stirring until it hardens on a spoon; pour out on buttered
...
|
Chocolate Fudge
Two cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk,
butter size of an egg, vanilla to flavor. Scrape chocolate, ad...
|
Cocoanut Fudge
Two cups sugar, one cup milk, one box desiccated cocoanut, small lump
butter. Cook sugar, milk and butter fifteen minutes, take off th...
|
Cream Fudge
Two cups sugar, one cup milk, small lump butter. Cook fifteen minutes,
set pan in a cool place, and when about half cooled beat with a...
|
Fondant
Two cups sugar, nine tablespoonfuls water; when it begins to boil, put
in one-fourth teaspoonful cream of tartar; do not stir after it...
|
Fudge
One and one-half pound granulated sugar (equal to three cups), one cup
cream, one-half teaspoonful salt; put in saucepan and boil. Nut...
|
Ice Cream Candy
One pound granulated sugar, one pound pulverized sugar, one cup water,
two tablespoonfuls white vinegar, one teaspoonful glycerine. Pu...
|
Maple Cream Fudge
One and three-fourths cup sugar, three-fourths cup milk, one-third cup
maple syrup, butter size of an egg. Mix all ingredients togethe...
|
Mexican Candy
Two cups brown sugar, one cup granulated sugar, three-fourths
teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful
...
|
Molasses Candy
One cup molasses, one cup sugar, one tablespoonful vinegar, small lump
butter; cook until it hardens in water; pour out, and when cool...
|
Peanut Butter Fudge
Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt,
two cups sugar, one cup milk. Put sugar and milk in saucepan, ...
|
Peanut Candy
Two cups brown sugar, one tablespoonful molasses, one teaspoonful
vinegar, lump butter. Cook until it hardens in water, and pour over
...
|
Peanut Taffy
Two cups granulated sugar put into a hot spider over a good fire and
stirred constantly until entirely dissolved. Use no water. First ...
|
Praline
Three cups brown sugar, one cup water, one cup cream, one cup nuts cut
fine, one teaspoonful vanilla. Boil sugar and water until it fo...
|
Sea Foam
Two cups brown sugar, one-half cup water. Boil until it forms a soft
ball; add one-half cup nuts cut fine and a little vanilla. Beat u...
|
Taffy
Two cups granulated sugar, one cup water, one tablespoonful water, one
tablespoonful vinegar, butter size of a walnut, and a pinch of ...
|
White Pulled Candy
Two cups sugar, one cup water, one tablespoonful vinegar, one
teaspoonful butter. Cook until it hardens in water, pour out, and when
...
|
Baked Cheese
Three eggs, one cup bread crumbs, one pint milk (or little over),
one-half cup grated cheese, lump of butter size of walnut, pepper an...
|
Baking Powder
One pound cream of tartar, one-half pound bicarbonate of soda, one-half
pound flour. Sift the soda and flour together several times, t...
|
Banana Fritters
Prepare batter as for plain fritters. Into this dip the quartered
bananas and fry as you would doughnuts. Serve warm with the followin...
|
Cheese Straws
One-half pound of cheese grated, two tablespoonfuls flour and the yolk
of two eggs. Season with salt and pepper. Mix thoroughly and ro...
|
Chestnuts
Cover one quart chestnuts with stock. Add two tablespoonfuls sugar and a
pinch of salt, cook until tender. Don't stir. Chestnuts shoul...
|
Gelatine
One-half box of Cox's gelatine, enough cold water to cover it, let stand
a moment, then add a pint or little more of boiling water, tw...
|
Jelly
One package gelatine, one pint cold water, let stand two hours, then
pour over it one quart boiling water, one and one-half pound suga...
|
Mince Meat
Mix together one cup sugar, one cup chopped apple, one-half cup raisins
seeded and chopped, one-half cup currants, one-fourth cup butt...
|
Oatmeal Gruel For Babies
Boil for three hours or more two tablespoonfuls of oatmeal in one quart
of water. Reduce liquid to one pint and strain. The long boili...
|
Tomato Sauce
Put a tablespoonful butter and one of flour in a saucepan; mix until
smooth, add one-half pint strained tomatoes, a bay leaf, one-four...
|
Welsh Rarebit
One-fourth pound grated cheese, one-fourth cup cream or milk, one-half
teaspoonful mustard, one-half teaspoonful salt, a little cayenn...
|
Yorkshire Pudding
Beat the yolks of three eggs until light colored and thick; add one-half
teaspoonful salt and one pint of milk. Add the mixture slowly...
|
Helpful Hints
Dredge your cake tins with flour and your cake will not stick to the
pan.
Wooden spoons are the best to use when making cakes.
A...
|
A Useful Table
Three teaspoonfuls equal one tablespoonful.
Four tablespoonfuls equal a quarter cup.
One cup of butter or sugar equals one-half p...
|
Proportions
One teaspoonful baking powder to one cup flour.
One teaspoonful cream of tartar and one-half teaspoonful soda to two
cups flour.
...
|
Milk
Sour milk is used to raise doughs and batters, by adding to one pint
solidly sour milk one teaspoonful soda. Mixtures which contain mo...
|
Chocolate
Use one and one-half squares of bitter chocolate, one-fourth cup sugar,
three cups milk, one cup boiling water and a few grains of sal...
|
German Chocolate
German chocolate, three sticks in a boiler; let melt. Add one pint hot
milk, let boil, then stir it for five minutes. Serve with whipp...
|
Cocoa
One and one-half tablespoonfuls prepared cocoa, two tablespoonfuls
sugar, two cups boiling water, two cups milk, and very little salt....
|
Egg Coffee
Use one tablespoonful of coffee to a cup, and one for the pot. Moisten
with cold water and mix well with the white of egg. Make with b...
|
Coffee
One cup ground coffee, seven cups cold water, one-fourth an egg. Scald
granite-ware pot, dilute the egg with one-half cup of the cold ...
|
Committee Julep
Five lemons, two oranges, two cups water, one bunch fresh mint, three
bottles ginger ale, one and one-half cup sugar; ice. Squeeze the...
|
Grape Juice
Many people are not aware of the excellent qualities of this delightful
and refreshing beverage. It is soothing to the nerves and aids...
|
Tea
Scald an earthen or china teapot. Use a teaspoonful of tea for each
person and one for the pot. Put into the pot and pour in freshly b...
|
The Fireless Cooker
The idea of the fireless cooker is an old one, bringing things to a
boil, placing into a box of hay and leaving for a few hours to
co...
|
A Home-made Fireless Cooker
Materials required: A box or barrel, one pair of strong hinges, a hasp,
material for stuffing, one or more large pails, one or more sm...
|
The Advantages Of The Fireless Cooker
One of the advantages of the fireless cooker has been mentioned--the
small amount of cooking over a fire, which means a great saving o...
|
Beef Broth
Wash one pound of lean beef from the shoulder or round. Chop the meat
fine and remove pieces of fat; put meat into a pint of cold wate...
|
Rolled Oats
Remove any husks or pieces from one cup of rolled oats. Put two and a
half cups of water, one teaspoon of salt and oats into a pan tha...
|
Boiled Potatoes
Scrub potatoes with a small brush. Pare them and let them stand a while
in cold water. Cook them in a large amount of boiling salted w...
|
Boiled Fish
Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been ad...
|
Pot Roast
Have the butcher bone and roll three pounds of beef rump; dredge it well
with salt, pepper and flour and brown it on all sides in a fr...
|
Rice Pudding
Heat one quart of milk, one teaspoonful of butter, one-third cup of
rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of...
|
Stewed Chicken
Clean and cut up a chicken. Put it, with the giblets, in enough boiling
salted water to cover it--one teaspoonful of salt to each quar...
|
Setting The Table
A most important thing necessary to the enjoyment of life, and an actual
aid to digestion and the preservation of health, is that each...
|
Food For And Serving The Sick
The utmost care should be taken in cooking food for the invalid, so that
all of the flavor and delicacy of each dish may be preserved....
|
Remarks On Soups
Soups, like salads, present an excellent opportunity for the cook to
display good taste and judgment.
The great difficulty lies i...
|
Broth Or Soup Stock
(Brodo)
To obtain good broth the meat must be put in cold water, and then
allowed to boil slowly. Add to the meat some pieces of bo...
|
Soup Of Cappelletti
This Soup is called of "Cappelletti" or "little hats" on account of
the shape of the "Cappelletti".
First a thin sheet of paste is ...
|
Bread Soup
(Panata)
This excellent and nutritious soup is a godsend for using the stale
bread that must never again be thrown away. It is comp...
|
Gnocchi
This is an excellent soup, but as it requires boiled or roast breast of
chicken or turkey it is well to make it only when these ingred...
|
Vegetable Soup
(Zuppa Sante)
Any kind of vegetables may be used for this soup: carrots, celery,
cabbage, turnips, onions, potatoes, spinach, the o...
|
Queen's Soup
(Zuppa Regina)
This is made with the white meat of chicken, which is to be ground in a
meat grinder together with blanched almonds ...
|
Bean Soup
(Zuppa di fagiuoli)
One cup of dried beans, kidney, navy or lima is to be soaked over night.
Then boil until tender. It is preferab...
|
Lentil Soup
(Zuppa di lenticchie)
The lentil soup is prepared in the same way as the bean soup, only
substituting lentils for beans. A good com...
|
Vegetable Chowder
(Minestrone alla Milanese)
Cut off the rind of 1/2 lb. salt pork and put it into two quarts of
water to boil. Cut off a small slice...
|
Ravioli
Put on the bread board about two pounds of flour in a heap; make a
hollow in the middle and put in it a piece of butter, three egg-yol...
|
Pavese Soup
(Zuppa alla Pavese)
Cut as many thin slices of bread as are needed in order that each person
may have at least two of them. These s...
|
Spaghetti Macaroni
(Pasta Asciutta)
The Italians serve the spaghetti or macaroni at the beginning of the
meal, in place of soup, and they give it the ...
|
Tomato Sauce
(Salsa di Pomidoro)
Chop together, fine, one quarter of an onion, a clove of garlic, a piece
of celery as long as your finger, a fe...
|
Brown Stock
(Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a
juicy cut and small pieces of salt pork. Place...
|
Anchovy Sauce
(Salsa d'Acciughe)
This recipe does not call for the filets of anchovies prepared for hors
d'oeuvre, but the less expensive and lar...
|
Spaghetti Or Macaroni With Butter And Cheese
(Pasta al burro e formaggio)
This is the simplest form in which the spaghetti may be served, and it
is generally reserved for the t...
|
Macaroni With Sauce
(Maccheroni al sugo)
The most appreciated kind of macaroni are those seasoned with tomato
sauce or with brown stock (see nos. 12 an...
|
Macaroni With Anchovy Sauce
(Maccheroni con salsa d'acciughe)
After the paste is drained thoroughly it is to be put into the hot dish
in which it is to be serv...
|
Macaroni A La Corinna
(Maccheroni alla Corinna)
Put on the fire a pot with two quarts of salted water to which add a
small piece of butter. When it begin...
|
Macaroni Au Gratin
(Maccheroni al gratin)
Boil the macaroni in salted water until tender and drain them. Butter
slightly a fireproof casserole and lay...
|
Macaroni Napolitaine
(Maccheroni alla Napoletana)
Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it
is frying put one small onion ...
|
Macaroni Fried With Oil
(Maccheroni all'olio)
After the macaroni have boiled drain them and put them in a saucepan in
which some good olive oil has already...
|
Risotto Milanaise
(Risotto alla Milanese)
Melt a small piece of butter in a saucepan. Brown in the butter a medium
sized onion, cut in thin slices. W...
|
Risotto With Chicken Giblets
(Risotto alla Milanese II)
The broth for this risotto may be made by cooking together the giblets,
neck and tips of wings of a chic...
|
Risotto Con Piselli
Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it
on the fire with a small quantity of butter.
When the onio...
|
Risotto With Lobster
(Risotto coi gamberi)
For this risotto either lobster or crab meat can be used: the former is,
however, considered more tasty. The ...
|
Rice With Saffron
(Riso alla Milanese con Zafferano)
Wash and dry the rice and put it in boiling broth (beef or chicken
broth). When the rice is half...
|
Rice Cakes
(Frittelle di riso)
Cook the rice in milk, adding a small quantity of butter, some salt,
half a teaspoon of sugar and just a taste ...
|
Fried Artichoke
(Carciofi fritti)
Take two artichokes, cut out the hard part of the leaves and of the
stalk, cut them in two. Then cut these halves...
|
Steamed Artichokes
(Carciofi a vapore)
Artichokes have been only recently imported to the United States,
principally by Italian farmers, and they are ...
|
Stewed Artichokes
(Carciofi in stufato)
Wash the artichokes and cut the hard part of the leaves (the top). Widen
the leaves and insert a hash compose...
|
Artichokes With Butter
(Carciofi al burro)
Wash, dry and cut out the top of the leaves of as many artichokes as are
needed. Cut them in two or four and bo...
|
Fried Squash
(Zucchine fritte)
The squashes used by Italians for frying and other purposes are very
small, and for this reason they are called "...
|
Lamb Omelet
(Agnello in frittata)
Cut in little pieces a loin of lamb, which is the part that lends itself
best for this dish, and fry in lard:...
|
Fried Chicken
(Pollo fritto)
Wash a spring chicken and keep in boiling water for one minute. Cut into
pieces at the joints, roll them in flour, s...
|
Chicken Alla Cacciatora
(Pollo alla cacciatora)
Chop one large onion and keep it for more than half an hour in cold
water, then dry it and brown it aside. ...
|
Corn Meal With Sausages
(Polenta con salsicce)
Cook in water one cup of yellow cornmeal making a stiff mush. Salt it
well and when it is cooked spread out ...
|
Polenta Pie
(Polenta Pasticciata)
Make a very stiff mush of cornmeal cooked in milk. Salt it well and
spread out on the bread board in a sheet ...
|
Stuffed Rolls
(Pagnottelle ripiene)
Take some rolls, and by means of a round opening on the top, as large as
a half dollar piece or less, extract...
|
Stewed Veal
(Stracotto di vitella)
The stock from this dish may very well be used to season macaroni or
boiled rice. Care must be taken, howeve...
|
Chicken Boned And Stuffed
(Pollo dissossato ripieno)
To remove the bones from a chicken the following instructions will be
found useful.
Wash and singe th...
|
Chicken With Tomatoes
(Pollo alla contadina)
Take a young chicken and make some little holes in the skin in which you
will put some sprigs of rosemary an...
|
Chicken With Sherry
(Pollo al marsala)
Cut the chicken in big pieces and put it in the saucepan with one medium
sized onion chopped fine and a piece of...
|
Chicken With Sausages
(Pollo colle salsicce)
Chop fine half an onion and put it in a saucepan with a piece of butter
and four or five slices of ham, half...
|
Chicken With Egg Sauce
(Pollo in salsa d'uova)
Break into pieces a young chicken and put it in the saucepan with a
piece of butter. Season with salt and p...
|
Chicken Breasts Sautes
(Petti di pollo alla saute)
Cut the breast of a fowl in very thin slices, give them the best
possible shape and make a whole piece ...
|
Wild Duck
(Anitra selvatica)
Clean the duck, putting aside the giblets, and cut off the head and
legs. Chop fine a thick slice of ham with bo...
|
Stewed Squabs
(Piccioni in umido)
Garnish the squabs with whole sage leaves and place them in a saucepan
over a bed of small slices of ham contai...
|
Ragout Of Squabs
(Manicaretto di piccione)
Cut two or more squabs at the joints, preferably in four parts each, and
put them on the fire with a slic...
|
Squab Timbale
(Timballo di piccioni)
Chop together some ham, onion, celery and carrot, add a piece of butter
and place on the fire with one or tw...
|
Salmi Of Game
(Uccelli in salmi)
Roast the game completely, seasoning with salt and pepper. If the game
be small birds, leave them whole, if big ...
|
Stewed Hare
(Stufato di lepre)
Take half of a good sized hare and, after cutting it in pieces, chop
fine one medium sized onion, one clove of g...
|
Stewed Rabbit
(Coniglio in umido)
After washing the rabbit, cut it in rather large pieces and put it on
the fire to drive away the water that is ...
|
Green Sauce
(Salsa verde)
Chop all together some capers that have been in vinegar, one anchovy, a
small slice of onion and just a taste of garl...
|
White Sauce
(Salsa bianca)
This sauce can be served with boiled asparagus or with cauliflower. The
ingredients are 1/4 lb. of butter, a tablesp...
|
Yellow Sauce
(Salsa gialla)
This sauce is especially good for boiled fish, and the quantities
indicated below are sufficient for a piece of fish...
|
Sauce For Broiled Fish
(Salsa per pesce in gratella)
This sauce is composed of yolks of eggs, salted anchovies, olive oil and
lemon juice. Boil the eggs i...
|
Caper Sauce
(Salsa con capperi)
This sauce is especially adapted for boiled fish and the quantities are
for a little more than one pound of fis...
|
Genovese Sauce
(Salsa genovese)
Chop fine a sprig of parsley and half a clove of garlic. Then mix with
some capers soaked in vinegar, one anchovy,...
|
Balsamella Sauce
(Salsa balsamella)
This sauce resembles the famous French Bechamel Sauce, but it is simpler
in its composition.
Put in a saucepa...
|
Curled Omelet
(Frittata in riccioli)
Boil a bunch of spinach and rub it through a sieve. Beat two eggs,
season with salt and pepper and mix with ...
|
Veal Kidney Omelet
(Frittata di rognone di vitella)
Take a veal kidney, open it lengthwise and leave all its fat. Season
with oil, salt and pepper, br...
|
Puff Paste
(Pasta sfoglia)
The Pasta sfoglia is not too difficult to make and if the following
instructions are carefully followed, this fine ...
|
Paste For Frying
(Pastella per fritto)
Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two
eggs, a pinch of salt, and mix well....
|
Chicken Stuffing
(Ripieno di pollo)
The ingredients are 1/4 lb. lean veal or pork or breast of turkey and
chicken giblets. Cook this meat together w...
|
Meat Stuffing For Vol-au-vent
(Ripieno di carne per pasticcini di pasta sfoglia)
This stuffing can be made either with stewed veal or chicken giblets or
sweetbre...
|
Pork Liver Fried
(Fegato di maiale fritto)
Cut in to thin slices some pork liver, sprinkle with flour and fry in
good lard. It must be served with i...
|
Fried Croquettes Bologna Style
(Fritto composto alla Bolognese)
Take a piece of stewed lean veal, a little brain boiled or stewed, and a
slice of ham. Chop and gr...
|
Roman Fry
(Fritto alla Romana)
I.
Put on the fire a hash of onion and butter and when it is well browned
cook in it a piece of lean veal s...
|
Roman Fry
II.
This can be made when you happen to have some breast of roast chicken
left over. Some chicken breast, two or three slices of to...
|
Rice Pancake
(Frittelle di riso)
Cook thoroughly 1/4 lb. of rice in about a pint of water giving it taste
with a little piece of sugar and a tas...
|
Kidney Saute
(Rognoni saltati)
Take one large kidney, or two or three small kidneys, open them and
remove all the fat. Cut lengthwise in thin sl...
|
Leg Of Mutton In Casserole
(Cosciotto di castrato in cazzaruola)
Take a shoulder or a leg of mutton and after having boned it, lard it
with small pieces of ba...
|
Stewed Cutlets
(Scaloppine alla Livornese)
Take some slices of tender beef, beat them well and put them in a
saucepan with a piece of butter. When...
|
Cutlets Of Chopped Meat
(Scaloppine di carne battuta)
Take some good lean beef, clean it well, removing all little skins and
tendons, then first chop and a...
|
Veal Cutlets Stewed
(Scaloppine alla Genovese)
Cut some lean veal meat into slices and, supposing it be a pound or a
little more, without bones, chop o...
|
Stuffed Cutlet
(Braciuoline ripiene)
Slice from a piece of veal (about one pound) seven or eight cutlets and
beat them well with a knife blade to ...
|
Meat Omelette
(Polpettone)
Take one pound of veal, without bones, clean it well taking away all
skins and tendons and then chop it together with ...
|
Lamb With Peas
(Agnello ai piselli)
Take a piece of lamb from the hind side, lard it with two cloves of
garlic cut in little strips and with some ...
|
Shoulder Of Lamb
(Spalla d'agnello)
Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two
small onions, brown them with a piece o...
|
Breast Of Veal Stewed
(Stufatino di petto di vitella)
Break a piece of breast of veal leaving all its bones.
Make a hash with garlic, parsley, celery a...
|
Veal With Gravy
(Vitella in guazzetto)
First take about one pound of veal and tie it well. Then cover the
bottom of the saucepan with some thin sli...
|
Tripe With Gravy
Boil some tripe in water and when it is boiled, cut it in strips, one
quarter of an inch wide and wipe it well with a cloth. Then put ...
|
Veal Liver In Gravy
(Fegato di vitella al sugo)
Chop fine a scallion or an onion, make it brown in oil and butter, and
when it has taken a dark red col...
|
Mutton Cutlets And Filet Of Veal
(Braciuole di castrato e filetto di vitella)
Put in saucepan a slice of ham, some butter, a little bunch composed of
carrot, celery...
|
Tenderloin With Marsala
(Filetto al marsala)
Roll a piece of the tenderloin, tie it and, if it is about two pounds,
put it on the fire with a middle-sized ...
|
Meat Genovese
(Carne alla Genovese)
Take thick slices of good lean veal, weighing about a pound, beat it and
flatten it well. Beat three or four ...
|
Rice Pudding With Giblets
(Sfornato di riso con rigoglie)
Make a good brown stock (see No. 13) and use the same for the rice as
well as for the giblets. To t...
|
Pudding Genoese
(Budino alla genovese)
Chop together a slice of veal, some chicken breast and two slices of ham
and then grind or better pound them...
|
Liver Loaf
(Pane di fegato)
Cut about one pound of veal liver in thin slices and four chicken livers
in two parts and put all this in a saucep...
|
Veal With Tunny
(Vitello tonnato)
Take two pounds of meat without bones, remove the fat and tendons, then
lard it with two anchovies. These must be...
|
Stuffed Italian Squash
(Zucchini ripieni)
For a description of the Zucchini see No. 32.
To make the stuffed zucchini first cut them lengthwise in two ha...
|
String Beans And Squashes Saute
(Fagiolini e zucchini saute)
Brown in butter some string beans, that have been previously half cooked
in water and some raw squashe...
|
String Beans With Egg Sauce
(Fagiuolini in salsa d'uovo)
Take less than a pound of string beans, cutting off the two points and
removing all the strings, and t...
|
String Beans In Mold
(Sformato di fagiolini)
Take one pound of string beans, seeing that they are quite tender. Cut
off the ends and remove the strings....
|
Cauliflower In Mold
(Sformato di cavolfiore)
Take a good sized cauliflower, remove the stalk and outside leaves, half
cook it in water and then cut it ...
|
Artichokes In Mold
(Sformato di carciofi)
Remove the outside leaves of the artichokes, the harder part of all
leaves, and clean the stalks without rem...
|
Fried Mushrooms
(Funghi fritti)
Choose middle-sized mushrooms, which are also of the right ripeness:
when they are too big they are too soft and if...
|
Stewed Mushrooms
(Funghi in umido)
For a stew the mushrooms ought to be below middle-size. Clean, wash and
cut as for the preceding. Put a saucepan ...
|
Dried Mushrooms
(Funghi secchi)
Mushrooms are an excellent condiment of various dishes and for this
reason it is well to have some always at hand. ...
|
Fried Egg-plants
(Melanzane fritte)
Egg-plant or, as they are also called, mad-apples are an excellent
vegetable which may be used as dressing or as...
|
Stewed Egg-plants
(Melanzane in umido)
Remove the skin, cut them into cubes and place on the fire with a piece
of butter. When this is all absorbed, ...
|
Egg-plants In The Oven
(Melanzane al forno)
Skin five or six egg-plants, cut them in round slices and salt them so
that they throw out the water that they...
|
Dressing Of Celery
(Sedano per contorno)
The following are three ways to prepare celery to be served as seasoning
or seasoning for meat dishes. For th...
|
Artichokes With Sauce
(Carciofi in salsa)
Remove the hard leaves of the artichokes, cut the points and skin the
stalk. Divide each artichoke into four pa...
|
Stuffed Artichokes
(Carciofi ripieni)
Cut the stalk at the base, remove the small outside leaves and wash the
artichokes. Then cut the top and open th...
|
Artichokes Stuffed With Meat
(Carciofi ripieni di carne)
For six artichokes, make the following stuffing:
1/4 lb. lean veal.
Two slices of ham, more fat ...
|
Peas With Onion Sauce
(Piselli alla francese)
The following recipe is good for one of fresh peas. Take two young
onions, cut them in half, put some stems...
|
Peas With Ham
(Piselli col prosciutto)
Cut in two one or two young onions, according to the quantity of the
peas and put them on the fire with oi...
|
Peas With Corned Beef
(Piselli con la carne secca)
Put on the fire a hash of corned beef, garlic, parsley and oil, season
with a little salt and pepper a...
|
Stuffed Tomatoes
(Pomodori ripieni)
Select ripe middle-sized tomatoes, cut them in two equal parts and scoop
out the inside seeds. Season with salt ...
|
Cauliflower With Balsamella
(Cavolfiore colla balsamella)
Remove from a good sized cauliflower the external leaves and the green
ribs, make a deep cut crosswis...
|
Stuffed Cabbage
(Cavolo ripieno)
Take a big cabbage, remove the hard outside leaves, cut the stem off
even with the leaves and give it half cooking...
|
Side-dish Of Spinach
(Spinaci per contorno)
After cooking the spinach in boiling water and chopping them fine, the
spinach can be cooked in different wa...
|
Asparagus
(Sparagi)
Asparagus can be prepared in many different ways, but the simplest and
best is that of boiling them and serving them seas...
|
Fish With Bread Crumbs
(Pesce col pane grattato)
This, which can also be served as a side-dish, is made especially when
you have boiled fish of good quali...
|
Stewed Fish Cutlets
(Pesce a taglio in umido)
The fish that can be used for this dish are the tunny, the umber or
grayling, the sword fish and any piec...
|
Whiting With Anchovy Sauce
(Merluzzo alla Palermitana)
Take one whiting, one pound or a little more, and trim all the fins,
leaving the tail and the head. Spl...
|
Stewed Eel
(Anguille in umido)
For this dish it is preferable to have good sized eels that must not be
skinned, but cut in small pieces.
Ch...
|
Eels With Peas
(Anguille coi piselli)
Cook the eels as above with the onion sauce and when it is cooked remove
it dry to cook the green peas in th...
|
Mussels With Egg Sauce
(Arselle in salsa d'uovo)
A good washing with fresh water is sufficient for mussels that do not
have any sand to be cleaned away. P...
|
Mussels With Tomato Sauce
(Arselle alla livornese)
Chop fine half an onion and put it on the fire with oil and a pinch of
pepper. When the onion begins to br...
|
Codfish
(Baccala)
I
Freshen and soak the codfish in cold water, changing the water two or
three times, or, better, keeping it for some t...
|
Fried Codfish
(Baccala fritto)
Place the codfish on the fire--after washing as explained in No. 107--in
a kettle with cold water and as salt, and...
|
Codfish Croquettes
(Cotolette di baccala)
Boil as explained above and, if the quantity is one pound or a little
more put together two anchovies and so...
|
Fried Dog-fish
(Palombo fritto)
Cut the dog-fish in slices, not very thick, and place it in a plate with
beaten eggs somewhat salted. Leave for so...
|
Stewed Dog-fish
(Palombo in umido)
Cut the dog-fish in rather big pieces and then make a hash of garlic,
parsley and very little onion. Put this ha...
|
Roast-beef
(Arrosto)
Although roast-beef is not an Italian dish, still it is prepared in a
peculiar way by the Italians, and hence this recipe...
|
Roast Veal
(Arrosto di vitella)
Choose for that milk veal that is to be found all the year round,
although it is always better during the spri...
|
Pot Roast
(Arrosto morto)
This can be done with all kinds of meats, but the best is milk veal.
Take a good piece of the loins, roll it and ti...
|
Pot Roast With Garlic And Rosemary
(Arrosto morto coll'odore dell'aglio e del ramerino)
Cook the meat as above, but add a clove of garlic and one or two bunches
of ro...
|
Birds
(Arrosto di uccelli)
The best way to cook birds, and that nearly always used by the Italians,
is roasted at the spit. They must be ...
|
Roast Of Lamb
(Arrosto d'agnello)
Take a leg of lamb and season it with salt, pepper, oil and a drop of
vinegar. Pierce it here and there with th...
|
Leg Of Mutton
(Cosciotto di castrato arrosto)
Before cooking see that several days elapse after the animal has been
butchered. This, naturally, a...
|
Roast Of Hare
(Arrosto di lepre)
The part of the hare fitted for roast is the hind quarters, but the
limbs of this game are covered with little s...
|
Pot Roast Larded
(Arrosto morto lardellato)
Take a piece short and thick of beef or veal, quite tender and weighing
about two pounds or a little mor...
|
Pigeon Surprise
(Piccione a sorpresa)
The pigeon (or chicken) must be opened and stuffed with a cutlet of milk
veal. Of course this cutlet must be ...
|
Stuffed Beef Cutlet
(Braciuola di manzo ripiena)
The ingredients for this dish are a slice of beef half an inch thick,
weighing about one pound, half a...
|
Stuffed Chicken
(Pollo ripieno)
For a middle-sized fowl use the following ingredients: two sausages, the
liver and giblets of the fowl, eight or te...
|
Chicken With Sauce Piquante
(Pollo al diavolo)
This ought to be cooked with Cayenne pepper and served with a highly
seasoned sauce, but not everybody likes tha...
|
Chicken With Ham
(Pollo in porchetta)
Fill a chicken with thin strips of ham, about half an inch wide. Add
three cloves (or sections) of garlic, two...
|
Chicken Saute
(Pollo saltato)
Take a young chicken, remove the neck and trim the wings. Cut away the
legs. Cut the chicken into six pieces. Remov...
|
African Hen
(Gallina di Faraone)
This fowl, that resembles the partridge, should not be too fresh, like
all game.
The best way to cook the A...
|
Tame Duck Roasted
(Anatra domestica arrosto)
Salt it inside and bandage all the breast with slices of bacon, large
and thin. Grease with oil and salt...
|
Turkey
(Tacchino)
The turkey has been imported to Europe from America, but it is
nevertheless a well known dish in Italian families, altho...
|
Loin Of Pork Roasted
(Lombo di maiale arrosto)
The loin of pork, cut in little pieces forms an excellent roast at the
spit. The pieces of pork are to be...
|
Leg Of Lamb
(Agnello all'Orientale)
This is a way to cook lamb in use in the Orient and adopted by the
Italians, especially in Southern Italy. ...
|
Broiled Pigeon
(Piccione in gratella)
Take a young, but fat pigeon, divide it in two parts lengthwise and
flatten it well with the hands. Then put...
|
Steak In The Saucepan
(Bistecca nel tegame)
If you have a steak that does not appear to be too tender, put it in a
saucepan with a little piece of butter...
|
Veal Kidney With Anchovy
(Rognone alle acciughe)
Take a veal kidney, remove the fat, cut it open and cover with boiling
water. When the water has cooled, re...
|
Veal Kidney Sliced
(Rognone di vitello affettato)
Cut in thin slices one or two veal kidneys, removing the granulous part
that is to be found in the m...
|
Broiled Mutton Kidney
(Rognone di montone alla graticola)
After washing the kidneys, remove the filmy skin that covers them and
cut them in the middle wi...
|
Mutton Kidney Fried
(Granelli di montone fritti)
Wash, remove the skin that covers the kidneys and cut in very thin
slices. Wipe with a cloth, dip firs...
|
Beef Tongue Boiled
(Lingua di bue lessa)
The tongue is boiled like the beef. When half cooked remove the skin,
which is not nice to see and has no nut...
|
Beef Tongue With Olives
(Lingua di bue alle olive)
Scald the tongue and peel off the skin. Then put it back to boil until
fully cooked.
Melt a piece of ...
|
Stewed Beef Tongue
(Lingua di bue in stufato)
Clean a fresh tongue of beef; put it in a plate, salt it generously and
put it back in the ice-box or in...
|
Veal Sweetbreads
(Animelle di vitello)
Keep in fresh water for an hour. Then place them in a skimmer (ladle
with holes) and dip in boiling water or ...
|
Tenderloin With Spices
(Filetto alla piemontese)
Clean and trim the meat, removing all the little skins. Then sprinkle
with nutmeg, cinnamon, salt, and pe...
|
Stuffed Onions
(Cipolle ripiene)
Boil six large onions for an hour. Then drain and skin. Remove the heart
with the point of a knife. In the place ...
|
Stewed Onions
(Cipolle in stufato)
Keep in cold water, for half an hour, two pounds of middle-sized onions.
Afterward skin and place in a saucepa...
|
Veal Liver
(Fegato di vitella alla veneziana)
Brown a large onion cut in thin slices in oil and place in the saucepan
the liver cut in thin sl...
|
Fried Liver
(Fegato al tegame)
Clean and trim the liver, then cut in slices half an inch thick. Dip in
flour and place, without delay in a sauc...
|
Polenta With Sausages
(Polenta colle salsicce)
The polenta is a very popular dish in Northern Italy and can be
prepared in various ways. Always, however,...
|
Sausages With Onions
(Salsicce alla cipollata)
The salsicce alla cipollata are prepared with fresh and lean pork meat
and bacon in equal quantity, chopp...
|
Celery
(Sedano)
Beside being used as a condiment with a great quantity of dishes, the
celery may be prepared in various different ways to ...
|
Celery With Butter
(Sedano al burro)
Two heads of celery for each person.
Clean and trim, removing the sprigs that are too hard, and the leaves,
th...
|
Celery Au Jus
(Sedano al sugo)
Select nine or ten heads, neither too hard nor too soft, and cut them
about four inches from the root. Remove the ...
|
Sauce For Celery Au Jus
(Salsa per sedani al sugo)
The celery, prepared as above, are seasoned with the following sauce:
Make a roux melting a piece of but...
|
Fried Celery
(Sedani fritti)
This is a convenient way to prepare left-over celery that is still too
good to be thrown away.
Clean the left-ov...
|
Puree Of Celery
(Macco di sedani)
Take some big roots of celery, prepare as usual and wash in running
water. Boil in salted water, crush and rub th...
|
Stew
(Stufato)
The Italian stufato is somewhat different from the stewed meat that
is known under the name of "Irish stew". It correspon...
|
Southern Stew
(Stufato Meridionale)
Put the piece of meat in a saucepan of such a size that it remains
completely filled, moisten with two cups o...
|
Stew Milanaise
(Stufato alla milanese)
Beat and flatten a good piece of meat and lard with bacon or ham cut in
small pieces. Season with salt, pep...
|
French Stew
(Stufato alla francese)
Prepare on the bottom of the saucepan a layer of thin slices of ham, on
which place several little cubes al...
|
Trout Alpine
(Trota all'alpigiana)
These are many ways to prepare this delicious fish, found in abundance
in the many streams of clear water tha...
|
Trout Lombard
(Trota fritta)
Clean, scale, wash and wipe the trout. Salt and leave for half an hour.
Fill with water half a fish-kettle; add half...
|
Fried Trout
(Trota fritta)
Small and young trouts are best for frying. Scale, clean, wash and wipe.
Then dip in flour and fry like the other fi...
|
Trout With Anchovies
(Trota alle acciughe)
Scale, clean wash and wipe the trouts. Cut the sides and place to pickle
with salt, pepper berries, garlic, p...
|
Eggs With Onion Sauce
(Uova trippate)
Prepare some hard boiled eggs, shell and cut into disks one third of an
inch thick.
Melt in a saucepan a piece o...
|
Eggs With Ham
(Uova al prosciutto)
Place in a frying pan as many pieces of butter, large like a nut, as
there are eggs to be cooked. For each pie...
|
Eggs With Tomato Sauce
(Uova al pomidoro)
Prepare some hard boiled eggs, cut them through the middle lengthwise,
place in good order upon a plate and pour...
|
Scrambled Eggs
(Uova strapazzate)
Break the eggs in a plate, assuring first that they are all fresh.
Melt in a saucepan a piece of butter about ...
|
Pudding Of Hazelnuts
(Budino di nocciuole)
Shell half a pound of hazelnuts in warm water and dry them well at the
sun or on the fire, then grind them ve...
|
Crisp Biscuits
(Biscotti croccanti)
One pound of flour.
Half a pound granulated sugar.
1/4 lb. sweet almonds, whole and shelled, mixed to a...
|
Soft Biscuits
(Biscotti teneri)
For these biscuits it would be necessary to have a tin box about four
inches wide and a little less long than the...
|
Biscuits Sultan
(Biscotto alla sultana)
Granulated sugar, six ounces.
Flour, four ounces.
Potato meal, two ounces.
Currants, three ounces...
|
Margherita Cake
(Pasta Margherita)
Potato meal, three ounces.
Sugar, six ounces.
Four eggs.
Lemon juice.
Beat well the egg-yolks with ...
|
Mantua Tart
(Torta Mantovana)
Flour, six ounces.
Sugar, six ounces.
Butter, five ounces.
Sweet almonds and pine-seeds, two ounces.
...
|
Curly Tart
(Torta ricciolina)
Sweet almonds with a few bitter ones, four ounces,
Granulated sugar, six ounces,
Candied fruits or angeli...
|
Almond Cake
(Bocca di dama)
Granulated sugar, nine ounces,
Very fine Hungarian flour, five ounces,
Sweet almonds with some bitter ones, ...
|
Corn Meal Cakes
(Pasta di farina gialla)
Corn meal, seven and a half ounces,
Wheat flour, five and a half ounces,
Granulated sugar, five and...
|
Biscuit
(Biscotto)
Six eggs,
Granulated sugar, nine ounces,
Flour, four ounces,
Potato meal, two ounces,
Taste of lemon peel.
...
|
Cake Madeleine
(Pasta Maddalena)
Sugar, four and a half ounces,
Flour, three ounces,
Butter, one ounce,
Egg-yolks, four,
Whites of eg...
|
Almond Crisp-tart
(Croccante)
Sweet almonds, four and a half ounces.
Granulated sugar, three and a half ounces.
Skin the almonds, divide the t...
|
Wafer Biscuits
(Cialdoni)
Put in a kettle:
Flour, three ounces.
Brown sugar, one ounce.
Lard virgin, half an ounce.
Cold water, seven...
|
Quince Cake
(Cotognata)
The ingredients are about six pounds of quinces and four pounds of
granulated sugar.
Put on the fire the apples cove...
|
Portuguese Cake
(Focaccia alla Portoghese)
Sweet almonds, five ounces.
Granulated sugar, five ounces.
Potato meal, one and a half ounce.
...
|
Macaroons
(Amaretti)
I
Granulated sugar, nine ounces.
Sweet almonds, three and a half ounces.
Bitter almonds, half of the above qua...
|
Farina Cakes
(Pasticcini di semolino)
Farina, six and a half ounces.
Sugar, three and a half ounces.
Pine-seeds, two ounces.
Butter, a...
|
Rice Tart
(Torta di riso)
Milk, one quart.
Rice, seven ounces.
Sugar, five and a half ounces.
Sweet almonds with four bitter ones, ...
|
Farina Tart
(Torta di semolino)
Milk, one quart.
Farina finely ground, four and a half ounces.
Sugar, four and a half ounces.
Sweet a...
|
Pudding Of Rice Meal
(Budino di farina di riso)
Milk, one quart.
Rice meal, seven ounces.
Sugar, four and a half ounces.
Six eggs.
A pinch ...
|
Bread Pudding
(Budino di pane)
Soft bread crumb, five ounces.
Butter, three and a half ounces.
Four eggs.
Taste of lemon peel.
A pin...
|
Potato Pudding
(Budino di patate)
Potatoes, big and mealy, one and a half lb.
Sugar, five and a half ounces.
Butter, one and a half ounces....
|
Lemon Pudding
(Budino di limone)
One big lemon.
Sugar, six ounces.
Sweet almonds with 3 bitter ones, six ounces.
Six eggs.
Cook the ...
|
Pudding Of Roasted Almonds
(Budino di mandorle tostate)
Milk, one quart.
Sugar, three and a half ounces.
Sweet almonds, two ounces.
Lady-finger bisc...
|
Crisp Cake In Double Boiler
(Croccante a bagno maria)
Sugar, five and a half ounces.
Sweet almonds, three ounces.
Egg-yolks, five.
Milk, one pint.
...
|
Stuffed Peaches
(Pesche ripiene)
Six big peaches not very ripe.
Four or five lady-finger biscuits.
Granulated sugar, three ounces.
Two ou...
|
Milk Gnocchi
(Gnocchi di latte)
One quart of milk.
Sugar, nine ounces.
Starch in powder, four ounces.
Eight yolks of eggs.
A taste ...
|
Sabayon
(Zabaione)
Yolks of three eggs.
Granulated sugar, two ounces.
Marsala or sherry wine, five tablespoonfuls.
A dash of cinn...
|
Syrups
(Sciroppi)
The syrups of acidulated fruits, diluted with ice water are refreshing
and pleasant beverages, greatly appreciated durin...
|
Red Currant Or Gooseberry Syrup
(Sciroppo di ribes)
Remove the stems from the bunches of gooseberry and place them in an
earthen vase, to be kept in a cool place. ...
|
Raspberry Syrup
(Sciroppo di lampone)
This is prepared like the other explained above but, since this fruit
contains less gluten than the gooseberr...
|
Lemon Syrup
(Sciroppo di limone)
Three big lemons.
One and a half pound of sugar.
A tumbler of water.
Skin the lemons, removing the i...
|
Hard Black-berry Syrup
(Sciroppo di amarena)
Use hard but ripe black berries. They must be of the sour kind but, as
said, they must not be unripe. Remove ...
|
Orgeat
(Orzata)
Sweet almonds with 10 or 12 bitter ones, seven ounces.
Water, one and half pounds.
Granulated sugar, two pounds.
...
|
Apricot Marmalade
(Conserva di albicocche)
Use good and ripe apricots. It is a mistake to believe that jam or
marmalade can be obtained with any kind...
|
Preserve Of Quince
(Conserva di cotogne soda)
The ingredients are quinces, peeled and with the core removed, and
granulated sugar, in the proportion o...
|
Ices
(Gelati)
Although it is in America that there is a greater consumption of ice
cream, it is in Italy that it was first made, and in ...
|
Biscuit
(Pezzo in gelo)
Make a cream with:
Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.
...
|
Lemon Ice
(Gelato di limone)
Granulated sugar, 3/4 lb.
Water, a pint.
Lemons, three (good sized).
Boil the sugar in the water, with...
|
Strawberry Ice
(Gelato di fragola)
Ripe strawberries, 3/4 lb.
Granulated sugar, 3/4 lb.
Water, one pint.
A big lemon.
An orange.
B...
|
Orange Ice
(Gelato di aranci)
Four big oranges.
One lemon.
One pint of water.
Sugar, 3/4 lb.
Squeeze the oranges and the lemon an...
|
Pistache Ice Cream
(Gelato di pistacchi)
Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.
Skin the pistaches in warm water and gri...
|
Tutti Frutti
To make this ice a special ice cream mold is necessary, or a tin
receptacle that can be closed hermetically.
Take several varieties...
|
Soup Stock
The word stock when used in cooking means the foundation or
basis upon which soups and sauces depend; it is therefore the most
importan...
|
To Make Beef Stock
Take six pounds of soup meat, cut it up into good
sized pieces, break the bones into small pieces, place them in the stock
pot, and add...
|
Veal Stock
Chop up three slices of bacon and two pounds of the neck of
veal; place in a stewpan with a pint of water or beef stock, and simmer
for...
|
Croutons
Croutons, or fried bread crumbs for soups, are prepared in this
way:--Cut slices of stale home-made bread half an inch thick, trim off
...
|
Marrow Dumplings For Soups
Grate the crust of a breakfast roll, and
break the remainder into crumbs; soak these in cold milk; drain, and add
two ounces of flour; ...
|
Glaze
Glaze is made from rich soup stock, boiled down until it forms a
dark, strong jelly. It is used in coloring soups and sauces and for
gl...
|
Artichoke Soup
Melt a piece of butter the size of an egg in a
saucepan; then fry in it one white turnip sliced, one red onion sliced,
three pounds of ...
|
Asparagus Soup
Take seventy-five heads of asparagus; cut away the
hard, tough part, and boil the rest until tender. Drain them, and throw
half into co...
|
Barley Soup
Put into a stock pot a knuckle of veal and two pounds of
shoulder of mutton chopped up; cover with one gallon of cold water;
season wit...
|
Beef Tea
Take half a pound of lean beef; cut it up into small bits;
let it soak in a pint of water for three-quarters of an hour; then put
both ...
|
Bisque Of Lobster
Procure two large live lobsters; chop them up while
raw, shells and all; put them into a mortar with three-fourths of a
pound of butter...
|
Bouille-abaisse
Take six pounds of cod-fish; cut it up into small
pieces; chop two red onions; put them in a stewpan with an ounce of
butter; let them ...
|
Cauliflower Soup
Fry half an onion in a very little butter; when it is
a light brown add a tablespoonful of minced raw ham and two or three
stalks of ce...
|
Chestnut Soup
Remove the outer peel or coating from twenty-five
Italian chestnuts; pour scalding water over them, and rub off the inner
coating. Put ...
|
Chicken Broth For The Invalid
Procure a dry-picked Philadelphia
roasting chicken; cut it in halves; put one half in the ice box; chop
the other half into neat pieces...
|
Chicken Soup
Take three young male chickens; cut them up; put them in
a saucepan with three quarts of veal stock. (A sliced carrot, one
turnip, and ...
|
Chicken Soup No 2
Cut up one chicken, put into a stewpan two quarts
of cold water, a teaspoonful of salt, and one pod of red pepper; when
half done add t...
|
Clam Broth
Procure three dozen little-neck clams in the shell; wash
them well in cold water; put them in a saucepan, cover with a quart of
hot wat...
|
Clam Chowder
Chop up fifty large clams; cut eight medium-sized
potatoes into small square pieces, and keep them in cold water until
wanted.
Chop ...
|
Consomme
This is nothing more than beef stock, with a little more
attention given to clarifying it. It is always acceptable if the dinner
to fol...
|
Consomme Colbert
Prepare a strong consomme; add to two quarts of it a
tablespoonful each of shredded young turnips and carrots and a
tablespoonful of gr...
|
Cream Of Celery
Cut up six stalks of celery into half-inch pieces; put
them into a saucepan with one red onion quartered, one blade of mace,
salt, and ...
|
Cream Of Rice
Wash thoroughly a half pound of rice; pick out all
imperfect or colored grains; put it into a saucepan and add two quarts
of stock. Boi...
|
Cream Soup
Prepare two quarts of strong veal stock; set it on the back
part of the range to simmer.
Boil one quart of cream; whisk it into the s...
|
Fish Chowder
Take two fine, fresh cod-fish, weighing six pounds each;
clean them well; cut the fish lengthwise from the bone, and cut it into
pieces...
|
German Soup
Melt half an ounce of fresh butter in a saucepan; when
very hot, add half an onion, chopped fine, and a teaspoonful of caraway
seeds. W...
|
Giblet Soup
An economical, and at the same time excellent, soup, is
made from the legs, neck, heart, wings, and gizzard of all kinds of
poultry. Th...
|
Green Turtle Soup
Many housewives imagine that green turtle is too
expensive, and too difficult to prepare for household use, and for these
reasons it is...
|
Gumbo Soup
Cut up two chickens, two slices of ham, and two onions into
dice; flour them, and fry the whole to a light brown; then fill the
frying ...
|
Julienne Soup
Cut into fine shreds, an inch long, two carrots, two
turnips, two heads of celery, and the white ends of two spring leeks.
Put them int...
|
Lentil Soup
Lentils are very nutritious, and form the basis of a most
excellent soup; but they are little used in American cookery. Soak a
pint of ...
|
Liebig's Soup
An excellent soup may be prepared at short notice, as
follows:--Take half an onion, three or four outer stocks of celery, one
carrot sl...
|
Macaroni Soup
Boil half a pound of Macaroni for half an hour, in
three pints of water slightly salted; add a blade of mace. When done,
drain, and cut...
|
Mock Turtle Soup
Take half a calf's head, with the skin on; remove the
brains. Wash the head in several waters, and let it soak in cold water
for an hou...
|
Mulligatawny Soup
Divide a large chicken into neat pieces; take a
knuckle of veal, and chop it up; put all into a large saucepan, and add
one gallon of w...
|
Mutton Broth
Take four pounds of lean mutton trimmings; cut them into
neat pieces; put them into a saucepan; add three quarts of cold water,
one hea...
|
Onion Soup
Peel and cut into small pieces three medium-sized onions;
fry them in a little butter until tender, but not brown; pour over them
a pin...
|
Oxtail Soup
Take two oxtails; cut them into joints, and cut each joint
into four pieces; put them into a pan with two ounces of butter, and fry
the...
|
Oyster Soup
Wet a saucepan with cold water; pour into it two quarts of
milk. When at boiling point, add two dozen oysters and a pint of oyster
liqu...
|
Pea Soup
Cut two large slices of ham into dice, with a sliced onion,
and fry them in a little bacon fat until they are lightly browned. Cut
up o...
|
Pea Soup Economical
Boil for four hours two quarts of green pea hulls
in four quarts of water, in which beef, mutton, or fowl has been boiled,
then add a b...
|
Potato Soup
Wash and peel two dozen small sized potatoes; put them
into a saucepan with two onions; add three quarts of corned-beef water;
boil for...
|
Puree Of Beans
Soak two quarts of small, white beans over night;
change the water twice; drain, put them into a pot or saucepan, and
cover them with c...
|
Puree Of Clams
Chop twenty-five large hard-shell clams, very fine, and
put them aside; fry half a chopped red onion in an ounce of hot butter;
add a t...
|
Rabbit Soup
Cut up two jack rabbits into neat pieces; put them into a
stewpan containing one quarter of a pound of melted butter; add a slice
of fa...
|
Scotch Broth
Take two pounds of mutton trimmings; cut into neat
pieces; put into a saucepan with three quarts of water, one large red
onion, salt, a...
|
Sorrel Soup
Sorrel is an excellent ingredient for soup. Its acid
leaves are much appreciated by the French; the wild sorrel may be used,
but now th...
|
Spring Soup
Take two quarts of nicely seasoned veal stock; place it on
the range to keep hot, but not to boil. Cut into neat strips four young
carr...
|
Tomato Soup
Cut four ounces of ham into dice; slice two onions, and
fry with ham in two ounces of butter; when browned turn them into a
saucepan co...
|
Turkey Soup
Take the remains of a cold roast turkey, trim off all the
meat, break up the bones, and put them into a saucepan; cover them with
two q...
|
Vegetable Soup
Wash and clean two carrots and two turnips; cut them
into slices, and cut each slice into small narrow strips; put them into
a saucepan...
|
Vermicelli Soup
Take one quarter of a pound of vermicelli; break it
into pieces, and boil it for five minutes; drain and add it to three
pints of stron...
|
Turtle Soup
Sons of Apicius! say, can Europe's seas,
Can aught the edible creation yield
Compare with _turtle_, boast of land and wav...
|
Chicken Broth
The _chicken broth_ was brought at nine;
He then arose to ham and wine,
And, with a philosophic air,
Decided on the ...
|
To Stew Fish White
His soup scientific,--his _fishes_ quite prime;
His pates superb, and his cutlets sublime.
MOORE.
Let ...
|
Another Way To Stew Fish
Behold, the dishes due appear!
_Fish_ in the van, beef in the rear.
Ah! all the luxury of fish,
With scalding sauce....
|
Perch With Wine
Here haddock, hake, and flounders are,
And eels, and _perch_, and cod.
GREEN.
Having scalded and taken...
|
To Stew Fish Brown
Here stay thy haste,
And with the _savory fish_ indulge thy taste.
GAY.
Have your f...
|
Roasted Sturgeon
Your betters will despise you, if they see
Things that are far surpassing your degree;
Therefore beyond your substance ne...
|
Boiled Salmon
Red speckled trouts, the _salmon's_ silver jole,
The jointed lobster and unscaly sole,
And luscious scallops to allure th...
|
Boiled Lobster
But soon, like _lobster boil'd_, the morn
From black to red began to turn.
BUTLER.
Those of the middle...
|
Oysters
The man had sure a palate cover'd o'er
With brass or steel, that on the rocky shore
First broke the oozy _oyster's_ pearl...
|
Fried Oysters
You shapeless nothing, in a dish!
You, that are but almost a fish!
COWPER.
The largest and finest oyst...
|
Stewed Oysters
By nerves about our palate placed,
She likewise judges of the taste.
Who would ask for her opinion
Between an _oyste...
|
Oyster Loaves
_'Tis no one thing_; it is not fruit, nor root,
Nor poorly limited with head or foot.
DONNE.
Cut off t...
|
Scalloped Oysters
What will not luxury taste? Earth, sea, and air,
Are daily ransack'd for the bills of fare.
GAY.
Stew ...
|
Venison
Thanks, my lord, for your _venison_; for finer or fatter
Never ranged in a forest or smoked in a platter.
The haunch was ...
|
Venison Pasty
And now that I think on't, as I am a sinner!
We wanted this venison to make out the dinner.
What say you? a _pasty_! it s...
|
Roast Beef
And aye a rowth, a _roast beef_ and claret:
Syne wha wad starve!
BURNS.
The noble sirloin of abo...
|
Beef A La Braise
In short, dear, "a Dandy" describes what I mean,
And Bob's far the best of the gems I have seen,
But just knows the names...
|
Beef Baked With Potatoes
The funeral _bak'd meats_
Did coldly furnish forth the marriage tables.
SHAKSPEARE.
Boil s...
|
Beef Ragout
Is there, then, that o'er his _French ragout_,
Looks down wi' sneering, scornful view,
On sic a...
|
Beef Kidneys
Or one's _kidney_,--imagine, Dick,--done with champagne.
MOORE.
Having soaked a fresh kidney in cold water ...
|
Broiled Beefsteaks
_Time was_, when John Bull little difference spied
'Twixt the foe at his feet or the friend at his side;
When he found, s...
|
Scotch Haggis
Fair fa' your honest sonsie face,
Great chieftain o' the puddin' race;
Aboon them a' ye tak your place,
Pa...
|
Salt Beef
The British fleet, which now commands the main,
Might glorious wreaths of victory obtain,
Would they take time, would the...
|
To Pickle Tongues For Boiling
Silence is commendable only
In a _neat's tongue_ dried.
SHAKSPEARE.
Cut off the root, leavin...
|
Roasted Calf's Liver
Pray a slice of your _liver_.
GOLDSMITH.
Wash and wipe it, then cut a long hole in it, and stuff it with cr...
|
Scotch Collops
A cook has mighty things professed;
Then send us but two dishes nicely dressed,--
One called _Scotch Collops_.
...
|
Stewed Fillet Of Veal
In truth, I'm confounded
And bothered, my dear, 'twixt that troublesome boy's
(Bob's) cookery language,...
|
Calf's Head Surprised
And the dish set before them,--O dish well devised!--
Was what Old Mother Glasse calls "_a calf's head surprised_."
...
|
Calf's Head Roasted
Good L--d! to see the various ways
Of dressing a calf's head.
SHENSTONE.
Wash and clean it well, parbo...
|
Salmis Of Wild Duck
Long as, by bayonets protected, we Watties
May have our full fling at their _salmis_ and pates.
MOORE.
...
|
Stewed Duck And Peas
I give thee all my kitchen lore,
Though poor the offering be;
I'll tell thee how 'tis cooked, before
You come to...
|
Fowl A La Hollandaise
Our courtier walks from dish to dish,
Tastes from his friends of _fowl_ and fish,
Tells all their names, lays down the la...
|
Boiled Turkey
But man, cursed man, on _turkeys_ preys,
And Christmas shortens all our days.
Sometimes with oysters we combine,
Som...
|
Devilled Turkey
And something's here with name uncivil,
For our cook christens it "_A Devil_,"
"_A Devil_, in any shape, sweet maid,
...
|
Capon
In good roast beef my landlord sticks his knife,
The _capon_ fat delights his dainty wife.
GAY.
Take a...
|
Chicken Croquettes
Gargilius, sleek, voluptuous lord,
A hundred dainties smoke upon his board;
Earth, air, and ocean ransack'd for the feast...
|
Leg Of Mutton
But hang it, to poets, who seldom can eat,
Your very good _mutton's_ a very good treat.
GOLDSMITH.
Cut...
|
To Cure Hams
Or urged thereunto by the woes he endured,
The way to be _smoked_, is the way to be _cured_.
ANONYMOUS.
...
|
Ham Pies
Each mortal has his pleasure; none deny
Scarsdale his bottle, Darby his _ham pie_.
DODSLEY.
Take two p...
|
Roasted Hare
Turkey and fowl, and ham and chine,
On which the cits prefer to dine,
With partridge, too, and eke a _Hare_,
The lux...
|
Fricaseed Rabbits
Your _rabbits fricaseed_ and chicken,
With curious choice of dainty picking,
Each night got ready at the Crown,
With...
|
To Roast Pheasants
Little birds fly about with the _true pheasant taint_,
And the geese are all born with the liver[56-*] complaint.
...
|
To Roast Ortolans
With all the luxury of statesmen dine,
On daily feasts of _ortolans_ and wine.
CAWTHORN.
Put into ever...
|
Woodcocks
And as for your juries--who would not set o'er them
A jury of tasters, with _woodcocks_ before them?
MOOR...
|
Birds Potted
"It tastes of the _bird_, however," said the old woman, "and she
cooked the _rail of the fence_ on which the crow had been s...
|
Larks
What say you, lads? is any spark
Among you ready for a _lark_?
MOORE.
These delicate little birds are ...
|
Stuffing For Veal
Poor Roger Fowler, who'd a generous mind,
Nor would submit to have his hand confined,
But aimed at all,--yet never could ...
|
Forcemeat Balls
And own they gave him a lively notion,
What his own _forced meat balls_ would be.
MOORE.
Take an equal...
|
Vol Au Vent
Boy, tell the cook I love all nicknackeries,
Fricasees, _vol au vents_, puffs, and gimcrackeries.
MOORE.
...
|
Oyster Pattie
_De Beringhen._ In the next room there's a delicious pate, let's
discuss it.
_Baradas._ Pshaw! a man filled with a s...
|
Patties For Fried Bread
Seducing young pates, as ever could cozen
One out of one's appetite, down by the dozen.
MOORE.
Cut the...
|
Macaroni Gratin
Where so ready all nature its cookery yields,
_Macaroni au Parmesan_ grows in the fields.
MOORE.
Lay f...
|
Truffles
What will not _Luxury taste_? _Earth_, sea and air
Are daily ransacked for the bill of fare.
GAY.
The ...
|
To Stew Mushrooms
Muse, sing the man that did to Paris go,
That he might taste their soups and _mushrooms_ know.
KING.
T...
|
Mushroom Ketchup
If you please,
I'll taste your tempting toasted cheese,
Broiled ham, and nice _mushroom'd ketch...
|
Superlative Sauce
Who praises, in this _sauce enamor'd_ age,
Calm, healthful temperance, like an Indian sage?
WARTON.
Cl...
|
Mint Sauce
"Live bullion," says merciless Bob, "which I think
Would, if coined with a little _mint sauce_, be delicious."
...
|
Cranberry Sauce
Our fathers most admired their _sauces sweet_,
And often asked for sugar _with their meat_.
KING.
Wash...
|
Caper Sauce
Along these shores
Neglected trade with difficulty toils,
Collecting slender stores; the sun-dried ...
|
Vegetables
Grateful and salutary Spring! the _plants_
Which crown thy numerous gardens, and invite
To health and temperance, in th...
|
To Dress Salad
Two large potatoes, pressed through kitchen sieve,
Smoothness and softness to the _salad_ give;
Of mordant mustard add a ...
|
Onions
The things we eat, by various juice control
The narrowness or largeness of our soul.
_Onions_ will make e'en heirs or wid...
|
Artichokes
Whose appetites would soon devour
Each cabbage, _artichoke_, and flower.
CAWTHORNE.
Soak them in cold ...
|
Lima Beans
Now fragrant with the _bean's_ perfume,
Now purpled with the pulse's bloom,
Might well with bright allusions store me;
...
|
Potatoes
Leeks to the Welsh, to Dutchmen butter's dear;
Of Irish swains, _potatoes_ is the cheer.
GAY.
Wash the...
|
Peas
Your infant _peas_ to asparagus prefer;
Which to the supper you may best defer.
KING.
Young green peas...
|
Rice
Every week dispense
English beans or _Carolinian rice_.
GRAINGER.
Wash the rice perfectly ...
|
Turnips
On _turnips_ feast whene'er you please,
And riot in my beans and peas.
GAY.
Wash, peel, and boil them ...
|
Spinach
Much meat doth Gluttony procure,
To feed men fat as swine;
But he's a frugal man, indeed,
That on _the leaf_ can...
|
Asparagus
At early morn, I to the market haste,
(Studious in everything to please thy taste);
A curious fowl and _'sparagus_ I chos...
|
Carrots
And when his juicy salads fail'd,
Slic'd _carrots_ pleased him well.
COWPER.
Let them be well washed a...
|
Leeks
With carrots red, and turnips white,
And _leeks_, Cadwallader's delight,
And all the savory crop that vie
To please ...
|
To Dry Herbs
_Herbs_ too she knew, and well of each could speak
That in her garden sipp'd the silvery dew,
Where no vain flower disc...
|
Mangoes
What lord of old would bid his cook prepare
_Mangoes_, potargo, champignons, caviare!
KING.
There is a...
|
Pickled Cabbage
Lives in a cell, and eats from week to week
A meal of _pickled cabbage_ and ox cheek.
CAWTHORNE.
Choos...
|
To Clarify Sugar
'Mongst salts essential, _sugar_ wins the palm,
For taste, for color, and for various use.
O'er all thy works let cleanli...
|
Currant Jelly
He snuffs far off the anticipated joy,
_Jelly_ and ven'son all his thoughts employ.
COWPER.
Currant, g...
|
Apple Jelly
The board was spread with fruits and wine;
With grapes of gold, like those that shine
On Caslin's hills; pomegranates, ...
|
Cherry Jelly
With rich conserve of _Visna cherries_,
Of orange flower, and of those berries
That----.
MOORE.
T...
|
Calves' Feet Jelly
Nature hates vacuums, as you know,
We, therefore, will descend below,
And fill, with dainties nice and light,
The va...
|
Pineapple Preserve
And the _sun's child_, the _mail'd anana_, yields
His _regal apple_ to the ravish'd taste.
GRAINGER.
P...
|
Omelet
Though many, I own, are the evils they've brought us,
Though R**al*y's here on her very last legs;
Yet who can help lov...
|
To Poach Eggs
But, after all, what would you have me do,
When, out of twenty, I can please not two?
One likes the pheasant's wing, and ...
|
Boiled Eggs
On holydays, an _egg or two_ at most;
But her ambition never reached to roast.
CHAUCER.
The fresher la...
|
Fried Eggs
Go work, hunt, exercise (he thus begun),
Then scorn a homely dinner if you can;
_Fried eggs_, and herbs, and olives, stil...
|
Eggs And Bread
Never go to France,
Unless you know the lingo;
If you do, like me,
You'll repent, by jingo.
Starving like a...
|
Omelette Souffle
"Where is my favorite dish?" he cried;
"Let some one place it by my side!"
DONNE.
Beat up the yolks of...
|
Puff Paste
The _puffs_ made me light,
And now that's all over, I'm pretty well, thank you.
M...
|
Pyramid Paste
You that from pliant _paste_ would fabrics raise,
Expecting thence to gain immortal praise,
Your knuckles try, and let yo...
|
Fruit Pies
Unless some _sweetness_ at the bottom lie,
Who cares for all the crinkling of the pie!
KING.
Fruit pie...
|
Mince Pies
When Terence spoke, oraculous and sly,
He'd neither grant the question nor deny,
Pleading for tarts, his thoughts were on...
|
Plum Pudding
All you who to feasting and mirth are inclined,
Come, here is good news for to pleasure your mind.
Old Christmas is come,...
|
Cocoanut Pudding
Whatever was the _best pie_ going,
In _that_ Ned--trust him--had his finger.
MOORE.
Take the thin brow...
|
Apple Pudding
Where London's column, pointing to the skies,
Like a tall bully, lifts the head and lies,
There dwelt a citizen of sober ...
|
Hasty Pudding
But man, more fickle, the bold license claims,
In different realms, to give thee different names.
_Thee_, the soft nation...
|
Yorkshire Pudding
The strong table groans
Beneath the smoking sirloin, stretch'd immense
From side to side; in which with...
|
Suet Pudding
Sir Balaam now, he lives like other folks;
He takes his chirping, and cracks his jokes.
Live like yourself, was soon my l...
|
Oatmeal Pudding
Of oats decorticated take two pounds,
And of new milk enough the same to drown;
Of raisins of the sun, stoned, ounces eig...
|
Eve's Pudding
If you want a good pudding, mind what you are taught:
Take eggs, six in number, when bought for a groat;
The fruit with w...
|
Charlotte Des Pommes
_Charlotte_, from rennet apples first did frame
_A pie_, which still retains her name.
Though common grown, yet with whit...
|
Batter Pudding
A frugal man, upon the whole,
Yet loved his friend, and had a soul;
Knew what was handsome, and would do't
On just o...
|
Apple Dumplings
By the rivulet, on the rushes,
Beneath a canopy of bushes,
Colin Blount and Yorkshire Tray
Taste the _dumplings_ and...
|
Sweetmeat Fritters
If chronicles may be believed,
So loved the pamper'd gallant lived,
That with the nuns he always dined
On rarities o...
|
Fritters
Methinks I scent some _rich repast_:
The savor strengthens with the blast.
GAY.
Take a dozen apricots,...
|
Ice Cream
After dreaming some hours of the land of Cocaigne,
That Elysium of all that is friand and nice,
Where for hail they hav...
|
Whipped Cream
Pudding our parson eats, the squire loves hare,
But _whipped cream_ is my Buxoma's fare,
While she loves _whipped cream_,...
|
Boiled Custards
And _boiled custard_, take its merit in brief,
Makes a noble dessert, where the dinner's roast beef.
Boil a pint of milk wi...
|
Orange Custards
With _orange custards_ and the juicy pine,
On choicest melons and sweet grapes they dine.
JONSON.
Swee...
|
Custards Or Creams
But nicer cates, her dainty's boasted fare,
The _jellied cream_ or custards, daintiest food,
Or cheesecake, or the coolin...
|
Almond Creams
And from _sweet kernels_ pressed,
She tempers _dulcet creams_.
MILTON.
Blanch and pound to a p...
|
Yeast
Not with the leaven, as of old,
Of sin and malice fed,
But with unfeigned sincerity.
One dozen of potatoes, two cupful...
|
Bread
His diet was of _wheaten bread_.
COWPER.
Mixt with the rustic throng, see ruddy maids,
Some taught...
|
Rye And Indian Bread
Of wine she never tasted through the year,
But white and black was all her homely cheer,
_Brown bread_ and milk (but firs...
|
Butter
Vessels large
And broad, by the sweet hand of neatness clean'd,
Meanwhile, in decent order ...
|
Cottage Cheese
Warm from the cow she pours
The milky flood. An acid juice infused,
From the dried stomach drawn of sucklin...
|
Buckwheat Cakes
Do, dear James, mix up the cakes:
Just one quart of meal it takes;
Pour the water on the pot,
Be careful it is not t...
|
Johnny Cakes
Some talk of hoecake, fair Virginia's pride!
Rich _Johnny cake_ this mouth has often tried;
Both please me well, their vi...
|
Muffins
Friend, I am a shrewd observer, and will guess
What cakes you doat on for your favorite mess.
ARMSTRONG.
...
|
Pancakes
With all her haughty looks, the time I've seen
When the proud damsel has more humble been;
When with nice airs she hoist ...
|
Plum-cake
First in place,
_Plum-cake_ is seen o'er smaller pastry ware,
And ice on that.
...
|
Lafayette Gingerbread
Must see Rheims, much famed, 'tis said,
For making kings and _gingerbread_.
MOORE.
Five eggs, half pou...
|
Shrewsbury Cakes
And here each season do _those cakes_ abide,
Whose honored names the inventive city own,
Rendering through Britain's isle...
|
Honey-cake
In vain the circled loaves attempt to lie
Concealed in flaskets from my curious eye;
In vain the cheeses, offspring of th...
|
Naples Biscuits
Though I've consulted Holinshed and Stow,
I find it very difficult to know
Who, to refresh the attendants to a grave,
...
|
Gingerbread
Whence oft with sugared cates she doth 'em greet,
And _gingerbread_, if rare, now certes doubly sweet.
SH...
|
Sponge Cake
On _cake_ luxuriously I dine,
And drink the fragrance of the vine,
Studious of elegance and ease,
Myself alone I see...
|
Sugar Biscuits
This happy hour elapsed and gone,
The time of drinking tea comes on.
The kettle filled, the water boiled,
The cream ...
|
Derby Cake
Some bring a capon, some _Derby cake_,
Some nuts, some apples, some that think they make
The better cheesecakes, bring th...
|
Cracknels
However, you shall home with me tonight,
Forget your cares, and revel in delight;
I have in store a pint or two of wine,
...
|
Cheesecakes
Treat here, ye shepherds blithe! your damsels sweet,
For pies and _cheesecakes_ are for damsels meet.
GAY...
|
Bride Cake
The bridal came; great the feast,
And good the _bride cake_ and the priest.
SMART.
Take four pounds of...
|
Kisses
"I never give a _kiss_," says Prue,
"To naughty man, for I abhor it."
She will not give a _kiss_, 'tis true,
She...
|
Sweet Macaroons
Where _cakes_ luxuriant pile the spacious dish,
And purple nectar glads the festive hour,
The guest, without a want, wi...
|
Syllabub
Mountown! the Muses' most delicious theme,
O, may thy codlins ever swim in cream!
The rasp and strawberries in Bordeaux d...
|
Beer Or Ale
O, Peggy, Peggy! when thou goest to brew,
Consider well what you're about to do;
Be very wise, very sedately think
T...
|
Origin Of Mint Juleps
'Tis said that the gods, on Olympus of old,
(And who the bright legend profanes with a doubt!)
One night, 'mid their re...
|
Punch
Four elements, joined in
An emulous strife,
Fashion the world, and
Constitute life.
From the sharp citron...
|
Curry
Many regard curry as one of the new things in cookery. This is a
mistake. Curry is an old, old method of preparing meats and vegetab...
|
Beef Curry
Cut a pound of fresh beef into bits. Any cheap cut does well for this.
Slice an onion very thinly, and fry together in a dessert-spoon...
|
Chicken Curry
Cut a chicken up any way you like and fry it with one thinly-sliced
onion and the curry powder. The amount of curry powder will of cou...
|
Curry With Curds
This curry is prepared a little differently. Place in a deep dish one
pound of beef or mutton or any kind of meat. Cover with thick cu...
|
Meat Curry With Pastry
Prepare the curry as in No. 1, adding the dumplings after the meat is
tender. For the dumplings, mix half a cup of flour into a stiff ...
|
Meat Curry With Cabbage
Half a pound of meat is plenty for this very hearty and inexpensive
dish.
Fry the onion, curry powder, and meat together in the usu...
|
Meat And Split Pea Curry
Cut a half pound of beef or mutton into small bits and fry as usual with
onions and curry powder. When nicely browned add a cup of spl...
|
Massala Fry
This is not really a curry, but is an excellent way of preparing tough
round steak.
Mix two teaspoonfuls of curry powder into a hal...
|
Hamburg Steak Curry
Fry together a pound of hamburg steak, a cup of minced onions, and two
teaspoonfuls of curry powder. When these are quite brown simmer...
|
Cold Meat Curry
Any kind of cold meat may be made into curry. Fry onions and curry
powder together until nicely browned. Then add enough flour to thic...
|
Buffath Or Curry With Vegetables
Fry one-half pound of meat, finely diced, with onion and curry powder.
Add a little water from time to time, so that the meat will be ...
|
Buffath Of Cold Meat And Vegetables
Prepare a sauce or gravy, as in No. 10. Add cold meat and any left-over
cold vegetable. Simmer gently together for a little while. Do ...
|
Fish Curry
Fish curry is usually made with cocoanut milk instead of water, but this
is not necessary. It should always be acidulated.
Prepare ...
|
Curry From Tinned Salmon Sardines Or Tuna
Prepare a sauce as in No. 10, using cocoanut milk and a little grated
cocoanut. Also add a tiny bit of thinly-sliced green ginger, gar...
|
Salt Fish Curry
Cut the salt fish into rather small pieces, and soak until no longer
very salty.
While it is soaking, fry in plenty of oil or crisc...
|
Massala Fry Of Fish
Make a paste of flour and water and two teaspoons of curry powder and a
little salt. Dip the fish in this curried paste, and then dip ...
|
Egg Curry
Fry a sliced onion with a teaspoonful of curry powder; then add a little
flour for the gravy. When this is mixed quite smooth, add a t...
|
Poached Egg Curry
Prepare the curry as for No. 17. When gravy begins to simmer, poach the
eggs in it.
...
|
Eggplant Curry
Cut round slices of eggplant. Remove the outer rind, dip each slice in
batter and fry.
Make the curry sauce in the usual way. When ...
|
Curried Stuffed Eggplant
Make a curry mince as for No. 9. See that when the meat is cooked there
is plenty of liquid. Thicken this mince and gravy with bread c...
|
Stuffed Curried Mango Peppers
To prepare the mango peppers for stuffing, cut off the tops and remove
the seeds. Let stand in salt water until required. Then prepare...
|
Mixed Vegetable Curry
All vegetables such as peas, beans, potatoes, carrots, etc., make
excellent curry. They may be either freshly prepared or left-overs.
...
|
Split Pea Curry
Soak the peas for two or three hours. Fry in the usual way the onion and
curry powder. A teaspoonful of curry powder is enough for a c...
|
Edible Leaves Curry
This may not sound especially inviting, but in a pinch one might want to
try it. The Hindus make curries from many things that we woul...
|
Mulligatawney Soup
This is a very famous soup which has been associated with India since
the beginning of the English regime. In India it is usually made...
|
Tamales Mexican
Take a pound of meat. Mutton, chicken, or beef may be used. It must be
cut in bits. If the meat has not sufficient fat, add crisco or ...
|
Koorma Arabian
Koorma is usually made from mutton or veal. Mince an onion, a little
green ginger, and a tiny bit of garlic and add to a cup of butter...
|
Spiced Beef
This is a very nice way of keeping beef if the weather is hot and one
has no ice. Cut the meat up, salt a little, turn it into a bowl,...
|
Irish Stew Old English
Equal parts of meat and potatoes. Half a pound of meat and half a pound
of potatoes makes quite a good-sized dish. Cook the meat with ...
|
Mesopotamia Stew
Equal parts of meat and string beans. Fry together with or without an
onion. When quite brown but not hard, season well in any way lik...
|
French Stew
Take a pound of beef cut in small pieces and fry it until brown. Remove
and fry in the same pan the following vegetables: Three small ...
|
Turkish Stew
Fry a pound of meat cut in small pieces. Remove from the pan. In the
same pan fry eggplant, thinly sliced and rolled in batter and cru...
|
All Blaze
This is an old English dish, and is fine for the fireless cooker. Mutton
is best for this dish. One pound of mutton, cut in bits, one-...
|
Country Captain
This is another English dish, and is a great favorite with the Indian
cooks. Chicken is always used in India, but veal or mutton will ...
|
Toad In Hole
Make a batter just as you would for pancakes. Melt some butter or crisco
in a baking dish and pour in half the batter. On this place a...
|
Minced Meat Patties
Prepare the mince according to No. 9. Make a piecrust, not too rich.
Roll out paste, cut out in circles about three inches in diameter...
|
Hamburg Cutlets
Take a pound of Hamburg steak, a minced onion, a minced mango pepper, a
leaf or two of mint or coriander, a little salt and pepper, an...
|
Potato Patties With Fish Or Meat
Take equal parts of cold mashed potatoes and flour. Work together into a
paste and roll out in circles about four inches in diameter. ...
|
Beef Olives
Have the butcher cut a very thin round steak either of beef or veal. Cut
this in pieces about three inches square, and pound with a sa...
|
Bird Nests
Stew a pound of boiling meat with two sliced onions until the meat is
tender. Remove the meat and onions, and when cold pass through t...
|
Eggplant Patties
Take two medium-sized eggplants, steam or bake until tender; then cut
lengthwise into halves. Scoop out the pulp, cut the pulp in smal...
|
Spanish Steak
Pound thoroughly by means of a saucer a half cup of flour with a pound
of round steak. Then over a hot fire quickly fry the steak and ...
|
Spanish Welsh Rarebit
Fry in plenty of oil or butter or crisco a large sliced onion. When
onion is partly done, add a tin of tomato soup or a cupful of stew...
|
Kabobs
This is a very popular dish among the Mohammedans. Kabobs are usually
cooked by the roadside and served piping hot to pedestrians. The...
|
Char-chiz
Fry together a cup of Hamburg steak, a cup of sliced tomatoes, a cup of
minced onions, and a cup of minced peppers. After they have fr...
|
Spanish Eggs
Fry the desired number of eggs very lightly in bacon fat. Just before
removing from the pan pour over them a sauce made by adding a
t...
|
Split Pea Soup
Soak a cup of peas over night and boil in three cups of water. Cook
until peas are soft, then mash them quite smoothly. Then dilute wi...
|
Dal Soup With Milk
Prepare the dal as above, except instead of diluting with stock dilute
with milk.
...
|
Kidgeri
First soak a cup of split peas for about three hours. Then put them on
to stew with two whole onions. When about half done add a cup o...
|
Armenian Kidgeri
Soak a cup of split peas for several hours, then fry with two
thinly-sliced onions and a cup of rice. When slightly brown, cover with
...
|
Bran And Lyster Flour Muffins
2 level tablespoons lard
2 eggs
4 tablespoons heavy cream, 40% fat
2 cups washed bran
1 package Lyster flour
1/2 cup w...
|
Bran Cakes
2 cups wheat bran
2 tablespoons melted butter
2 whole eggs
1 egg white
1/2 teaspoon salt
1/2 grain saccharine
Tie b...
|
Casoid Flour And Bran Muffins
1 ounce (30 grams) Casoid flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 egg white
1 whole eg...
|
Lyster Flour And Bran Muffins
1 ounce (30 grams) Lyster flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 egg white
1 whole eg...
|
Buttered Egg
Put one teaspoon butter into a small omelet pan. As soon as the butter
is melted break one egg into a cup and slip into the pan. Sprin...
|
Eggs Au Beurre Noir
Put one teaspoon butter into a small omelet pan. As soon as butter is
melted, break one egg into a cup and slip into the pan. Sprinkle...
|
Egg A La Suisse
Heat a small omelet pan and place in it a buttered muffin ring. Put in
one-fourth teaspoon butter, and when melted add one tablespoon ...
|
Dropped Egg
Butter a muffin ring, and put it in an iron frying-pan of hot water to
which one-half tablespoon salt has been added. Break egg into s...
|
Dropped Egg With Tomato Puree
Serve a dropped egg with one tablespoon tomato puree. For tomato
puree, stew and strain tomatoes, then let simmer until reduced to a
...
|
Egg Farci I
Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub
through a sieve. Clean one-half of a chicken's liver, finely chop...
|
Egg Farci Ii
Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon
grated cheese, one-fourth teaspoon vinegar, few grains mustard, an...
|
Baked Egg In Tomato
Cut a slice from stem end of a medium-sized tomato, and scoop out
pulp. Slip an egg into cavity thus made, sprinkle with salt and
pep...
|
Steamed Egg
Spread an individual earthen mould generously with butter. Season two
tablespoons chopped cooked chicken, veal, or lamb, with one-four...
|
Chicken Soup With Beef Extract
1/2 cup chicken stock
1/2 teaspoon Sauterne
1/8 teaspoon beef extract
1-1/2 tablespoons cream
Salt and pepper
Heat sto...
|
Chicken Soup With Egg Custard
Serve Chicken Soup with Egg Custard.
Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon,
each, cream and water, a...
|
Chicken Soup With Royal Custard
Serve Chicken Soup with Royal Custard.
Royal Custard.--Beat yolk of one egg slightly, add two tablespoons
chicken stock, season wit...
|
Onion Soup
Cook one-half large onion, thinly sliced, in one tablespoon butter
eight minutes. Add three-fourths cup chicken stock, and let simmer
...
|
Asparagus Soup
12 stalks asparagus, or
1/3 cup canned asparagus tips
2/3 cup chicken stock
1/4 slice onion.
Yolk one egg
1 tablespoon...
|
Tomato Bisque
2/3 cup canned tomatoes
1/4 slice onion
Bit of bay leaf
2 cloves
1/4 cup boiling water
1/8 teaspoon soda
1/2 tables...
|
Cauliflower Soup
1/3 cup cooked cauliflower
2/3 cup chicken stock
Small stalk celery
1/4 slice onion
1 egg yolk
1 tablespoon heavy crea...
|
Mushroom Soup
3 mushrooms
2/3 cup chicken stock
1/4 slice onion
2 teaspoons butter
1 egg yolk
1 tablespoon heavy cream
1 teaspoon...
|
Spinach Soup
1 tablespoon cooked chopped spinach
2/3 cup chicken stock
1 egg yolk
1 tablespoon heavy cream
Salt and pepper
Cook spi...
|
Broiled Fish Cucumber Sauce
Serve a small piece of broiled halibut, salmon, or sword fish, with
cucumber sauce.
Cucumber Sauce.--Pare one-half cucumber, grate ...
|
Baked Fillet Of Halibut Hollandaise Sauce
Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with
salt and pepper, place in pan, cover with buttered paper and ba...
|
Baked Halibut With Tomato Sauce
Wipe a small piece of halibut, and sprinkle with salt and pepper. Put
in a buttered pan, cover with a thin strip of fat salt pork gash...
|
Halibut With Cheese
Sprinkle a small fillet of halibut with salt and pepper, brush over
with melted butter, place in pan and bake twelve minutes. Remove t...
|
Finnan Haddie A La Delmonico
Cover a small piece of finnan haddie with cold water, place on back of
range and allow water to heat gradually to boiling point, then ...
|
Fillet Of Haddock With Wine Sauce
Remove skin from a small piece of haddock, put in a buttered baking
pan, pour over it one teaspoon melted butter, one tablespoon white...
|
Smelts With Cream Sauce
Clean two selected smelts and cut five diagonal gashes on sides of
each. Season with salt, pepper, and lemon juice. Cover and let stan...
|
Smelts A La Maitre D'hotel
Prepare smelts same as for smelts with cream, and serve with maitre
d'hotel butter.
...
|
Salt Codfish With Cream
Pick salt codfish into flakes; there should be two tablespoons. Cover
with lukewarm water and let stand on back of range until soft. D...
|
Salt Codfish With Cheese
To salt codfish with cream, add one-half tablespoon grated cheese and
a few grains paprika.
...
|
Broiled Beefsteak Sauce Figaro
Serve a portion of broiled beefsteak with Sauce Figaro.
Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To
prepa...
|
Roast Beef Horseradish Cream Sauce
Serve a slice of rare roast beef with Horseradish Cream Sauce.
Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff...
|
Fillet Of Beef
Wipe off a thick slice cut from tenderloin. Put in hot frying pan with
three tablespoons butter. Sear one side, turn and sear other si...
|
Lamb Chops Sauce Fineste
Serve lamb chops with Sauce Fineste.
Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a
few grains, each, mustard...
|
Spinach
Chop one cup cooked spinach drained as dry as possible. Season with
salt and pepper, press through a puree strainer, reheat in butter,...
|
Brussels Sprouts With Curry Sauce
Pick over Brussels sprouts, remove wilted leaves, and soak in cold
salt water fifteen minutes. Cook in boiling salted water twenty
mi...
|
Fried Cauliflower
Steam or boil a small cauliflower. Cool and separate into pieces.
Saute enough for one serving in olive oil until thoroughly heated.
...
|
Cauliflower A La Huntington
Separate hot steamed cauliflower into pieces and pour over sauce made
same as sauce for Brussels sprouts with curry sauce.
...
|
Cauliflower With Hollandaise Sauce
Serve boiled cauliflower with Hollandaise sauce, as given with baked
fillet of halibut, Hollandaise sauce.
...
|
Mushrooms In Cream
Clean, peel and break in pieces six medium-sized mushroom caps. Saute
in one-half tablespoon butter three minutes. Add one and one-hal...
|
Broiled Mushrooms
Clean mushrooms, remove stems, and place caps on a buttered broiler.
Broil five minutes, having gills nearest flame during first half ...
|
Supreme Of Chicken
Force breast of uncooked chicken through a meat chopper; there should
be one-fourth cup. Add one egg beaten slightly and one-fourth cu...
|
Sardine Relish
Melt one tablespoon butter, and add two tablespoons cream. Heat to
boiling point, add three sardines freed from skin and bones, and
s...
|
Diabetic Rarebit
Beat two eggs slightly and add one-fourth teaspoon salt, a few grains
cayenne, and two tablespoons, each, cream and water. Cook same a...
|
Cheese Sandwiches
Cream one-third tablespoon butter and add one-half tablespoon, each,
finely chopped cold boiled ham and cold boiled chicken; then seas...
|
Cheese Custard
Beat one egg slightly, add one-fourth cup cold water, two tablespoons
heavy cream, one tablespoon melted butter, one tablespoon grated...
|
Cold Slaw
Select a small heavy cabbage, remove outside leaves, and cut cabbage
in quarters; with a sharp knife slice very thinly. Soak in cold w...
|
Cabbage Salad
Finely shred one-fourth of a small firm cabbage. Let stand two hours
in salted cold water, allowing one tablespoon of salt to a pint o...
|
Cabbage And Celery Salad
Wash and scrape two stalks of celery, add an equal quantity of
shredded cabbage, and six walnut meats broken in pieces. Serve with
cr...
|
Cucumber Cup
Pare a cucumber and cut in quarters cross wise. Remove center from one
piece and fill cup thus made with tartare sauce. Serve on lettu...
|
Cucumber And Leek Salad
Cut cucumber in small cubes and leeks in very thin slices. Mix, using
equal parts, and serve with French dressing.
...
|
Cucumber And Watercress Salad
Cut cucumbers in very thin slices, and with a three-tined fork make
incisions around the edge of each slice. Arrange on a bed of
wate...
|
Egg Salad I
Cut one hard-boiled egg in halves crosswise, in such a way that tops
of halves may be left in points. Remove yolk, mash, moisten with
...
|
Egg Salad
Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
chopped cooked chicken or veal.
...
|
Egg And Cheese Salad
Prepare egg same as for Egg Salad I, adding to yolk three-fourths
tablespoon grated cheese; season with salt, cayenne and a few grains...
|
Egg And Cucumber Salad
Cut one hard boiled egg in thin slices. Cut as many very thin slices
from a chilled cucumber as there are slices of egg. Arrange in th...
|
Cheese Salad
Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in
forms the size of a robin's egg. Arrange on a lettuce leaf and
...
|
Cheese And Olive Salad
Mash one-eighth of a cream cheese, and season with salt and cayenne.
Add finely chopped olives, two lettuce leaves, finely cut, and a ...
|
Cheese And Tomato Salad
Peel and chill one medium-sized tomato, and scoop out a small portion
of the pulp. Mix equal quantities of Roquefort and Neufchatel ch...
|
Fish Salad I
Remove salmon from can, rinse thoroughly with hot water and separate
in flakes; there should be one-fourth cup. Mix one-eighth teaspoo...
|
Asparagus Salad
Drain and rinse four stalks of canned asparagus. Cut a ring one-third
inch wide from a red pepper. Put asparagus stalks through ring,
...
|
Tomato Jelly Salad
Season one-fourth cup hot stewed and strained tomato with salt, and
add one-third teaspoon granulated gelatin soaked in a teaspoon col...
|
Frozen Tomato Salad
Season stewed and strained tomato with salt and cayenne. Fill a small
tin box with mixture, cover with buttered paper, then tight-fitt...
|
Tomato Jelly Salad With Vegetables
Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth
slice onion, four peppercorns, one clove, eight minutes. Remove...
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Tomato Basket Of Plenty
Cut a medium-sized tomato in shape of a basket, leaving stem end on
top of handle. Fill basket with cold cooked string beans cut in sm...
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Tomato And Chive Salad
Remove skin from small tomato. Chill and cut in halves crosswise.
Spread with mayonnaise, sprinkle with finely chopped chives, and ser...
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Canary Salad
Cut a slice from the stem end of a bright red apple and scoop out
pulp, leaving enough to keep shell in shape. Fill shell thus made wi...
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Harvard Salad
Cut a selected lemon in the form of a basket with handle, and scoop
out all the pulp. Fill basket thus made with one tablespoon cold
...
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Cucumber Boats
Cut a small cucumber in halves lengthwise. Scoop out centres and cut
boat-shaped. Cut cucumber cut from boats in small pieces and add ...
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Spinach Salad
Drain and finely chop one-fourth cup cooked spinach. Season with salt,
pepper, lemon juice, and melted butter. Pack solidly in an indi...
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Sweetbread And Cucumber Salad
Mix two tablespoons cold cooked sweetbread cut in cubes, one
tablespoon cucumber cubes, and one-half tablespoon finely chopped
celery...
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Chicken And Nut Salad
Mix two tablespoons cold cooked chicken or fowl cut in cubes with one
tablespoon finely chopped celery and one-half tablespoon English...
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Princess Pudding
1 egg yolk
3/4 teaspoon granulated gelatin dissolved in
1 tablespoon boiling water
2 teaspoons lemon juice
1/4 grain sacc...
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Coffee Bavarian Cream
2 tablespoons coffee infusion
1 tablespoon water
2 tablespoons heavy cream
1 egg yolk
Few grains salt
3/4 teaspoon gra...
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Lemon Cream Sherbet
1/4 cup cream
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
4 drops lemon juice
F...
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Orange Ice
1/3 cup orange juice
1 teaspoon lemon juice
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold ...
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Grapefruit Ice
1/4 cup grapefruit juice
1/4 cup water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water.
Remove juice from grape...
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Frozen Punch
1/4 cup cream
2 tablespoons cold water
1-1/2 teaspoons rum
1 egg yolk
1/2 grain saccharine dissolved in
1/2 teaspoon c...
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Potato-and-peanut Sausages
Mix one cup of roasted and fine-ground peanuts with one cup and one-half
of highly seasoned mashed potatoes. Add one beaten egg, and f...
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Roast Turkey
Clean, stuff and truss a twelve-pound turkey, that, when cooked, may
rest on the wings level on the platter, the drumsticks close to t...
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Turkey Stuffing
Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and one
tablespoonful and one-half of poultry seasoning to three cups ...
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Oyster-and-onion Puree
Steam one pound of white onions, and when tender sift through a
colander. Cook one quart of oysters in their liquor until the gills
s...
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Salmon A La Creole
Clean and scale a small salmon, stuff with one-half a loaf of stale
bread moistened with hot water, seasoned with one-fourth a cup of
...
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Brother Jonathan
Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as
baking powder boxes or brown bread moulds. Let stand until ne...
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Plymouth Succotash
Boil, separately, one chicken and four pounds of corned beef. The next
day remove meat and fat from both kettles of liquid, combine li...
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New England Salad
Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and
vinegar. From cold, cooked beets remove the top and center port...
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Guinea Chickens
Clean and truss two guinea chickens; place on a bed of sliced, uncooked
carrots, potatoes and celery, arranged in the bottom of a cass...
|
Rib Roast Of Beef With Yorkshire Pudding
Place a rib roast of beef on a rack in a dripping pan; dredge with flour
and sear over the outside in a hot oven, then add salt and pe...
|
Yorkshire Pudding
Sift together one cup and a half of flour, and one-third a teaspoonful
of salt; gradually add one cup and one-half of milk, so as to f...
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Apple Mint Jelly For Roast Lamb
Cut the apples in quarters, removing imperfections. Barely cover with
boiling water, put on a cover and let cook, undisturbed, until s...
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Marinaded Cutlets
Cut a pound of the best end of neck of mutton into cutlets, allowing two
cutlets for each bone, beat them with a cutlet bat and trim t...
|
Thanksgiving Corn Cake
Sift together two cups of corn meal, two cups of white flour, four
_heaping_ teaspoonfuls of baking powder, one LEVEL teaspoonful of s...
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Thanksgiving Pudding
Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup
of sugar, the grated rind of a lemon, one teaspoonful of salt,...
|
Coffee Fruit Punch
Add one-half a cup of fine-ground coffee to one cup of cold water, bring
very slowly to a boil, and let simmer for ten minutes. Strain...
|
Sweet Cider Frappe
Make a syrup by boiling one cup of sugar and two cups of water fifteen
minutes; add one quart of sweet cider and one-half a cup of lem...
|
Fig-and-cranberry Pie
Chop one-half a pound of figs and cook until tender in a pint of water.
Add a pint of cranberries, and cook until they pop. Mix one cu...
|
Dry Deviled Parsnips
Wash and scrape--not pare--three large parsnips; cut in halves,
lengthwise, and place, cut side uppermost, on the grate of a rather ho...
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King's Pudding With Apple-jelly Sauce
Soak, over-night, one-half a cup of well-washed rice, and cook in one
pint of milk in double boiler until very tender. Mix this with t...
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Apple-jelly Sauce
Beat one-half a cup of apple jelly until it is like a smooth batter;
gradually add two tablespoonfuls of melted butter, the juice of o...
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Cranberry Tart
Spread a round of paste over an inverted pie plate, prick the paste with
a fork eight times. Bake to a delicate brown. Remove the past...
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Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a
teaspoonful of salt and one cup and one-half of sugar; pour on ...
|
Pumpkin Fanchonettes
Mix together one cup and a half of dry, sifted pumpkin, half a cup of
sugar, two eggs, two tablespoonfuls of molasses, one tablespoonf...
|
Pilgrim Cookies
Let soak overnight one cup of seedless raisins, then drain and dry on a
cloth. Cream one-third a cup of butter; beat in one cup of bro...
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Pyramid Birthday Cake
Bake any good layer cake or other simple cake mixture in one or two thin
sheets, in a large pan. When done cut into as many graduated ...
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Stirred Brown Bread
Measure three cups of graham flour into a large mixing-bowl; add one cup
of bran, and sift on to these one cup and one-half of white f...
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Swedish Pancakes With Aigre-doux Sauce
Beat, until light, the yolks of six eggs; add one-half a teaspoonful of
salt, one teaspoonful of soda, dissolved in one tablespoonful ...
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Aigre-doux Sauce
Add to two cups of sour cream the juice and fine-grated rind of one
large lemon. Stir in enough sugar just to develop a sweet taste,
...
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Sauteed Cucumbers And Tomatoes
Pare four large cucumbers and cut in quarter-inch slices; season by
sprinkling with salt and pepper, then dip in beaten egg, and after...
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Skirt Steak With Raisin Sauce
Make a rich stuffing by chopping together three-fourths a pound of
veal, one-half a pound of ham, and an ounce of beef suet or other f...
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Raisin Sauce For Skirt Steak
Add one-half a cup of seeded raisins to one pint of cold water, set over
fire, bring slowly to a boil and let simmer, gently, for fift...
|
Boudin Blanc
Cook a dozen small onions, sliced, in a saucepan with one cup of sweet
leaf-lard. While cooking put through the meat chopper one-half ...
|
Stuffed Poularde
After trussing the bird rub it with lemon so it will keep of good color;
now cover the breast with thin slices of bacon (these can be ...
|
Sauteed Chicken
Young chickens should be used for this purpose. Feel the breast bone; if
it bends beneath pressure the bird is right.
Empty, singe ...
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Poulet En Casserole Bourgeoise
The chicken is trussed; the breast is covered with strips of bacon and
put into a deep, thick saucepan. It is colored in the oven, and...
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Chicken Pie
A fowl is cooked (boiled) with flavoring vegetables until done, and is
then cut up as for fricassee; the pieces are seasoned with salt...
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Supreme De Volaille Jeanette
Of a poached cold fowl the supremes (boneless wing and breast in one
piece) are loosened and trimmed to oval shape. They are covered w...
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Potato Tarts A La Gratin
Line round muffin pans with pastry circles as for other preserve tarts,
and fill with the following:
Dice cold-boiled potatoes, sea...
|
Baked Onion Dumplings
Parboil medium-sized onions in salted water. Cut half way down in
quarters, add salt, butter, and pepper. Place each on a square of
b...
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Fresh Tomato Tart Salad
With a round cooky cutter make rounds of pastry. Cut an equal number
with the doughnut cutter. Prick, sprinkle lightly with grated che...
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Green Tomato Mince Pie
One peck of green tomatoes, put through a food chopper. Boil, drain and
add as much water as juice drained out. Scald and drain again....
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Plum Tomato Preserves Turnovers
Make a circle as big as a saucer, or a square equal in area. Fill the
center with plum tomato preserve and fold over matching edges, e...
|
King Cabbage Tarts
Use cabbage, which has been boiled in salted water and seasoned with
salt and pepper to taste. Make a white sauce and pour over, mixin...
|
Crab-apple Dainty
Wash seven pounds of fruit and let boil with a little water until soft
enough to press through a colander. Add three pounds of sugar, ...
|
Pumpkin Preserve
Pare a medium-sized pumpkin and cut into inch cubes. Let steam until
tender, but not broken. Or cut the pumpkin into large pieces and ...
|
Apple-orange Marmalade
Take seven pounds of apples, all green, if possible; wash and remove any
imperfections, also the blossom and stem. Cut, but do not c...
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Caramel Icing
Add two cups and one-half of dark brown sugar to three-fourths a cup of
milk, and let boil thirteen minutes. When nearly done add thre...
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Spiced Pineapple
Weigh six pounds of pineapple, after paring, coring, and cutting in
rather small pieces. Cook in a porcelain kettle with three cups of...
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To Boil Potatoes
Very young, new potatoes--the kind hardly bigger than walnuts, should be
put on in cold water and brought quickly to a boil, for potat...
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To Boil Corn
It is usually preferred to put on the corn in cold water, bring to a
boil, and let simmer until done. But to steam the ears will give,...
|
Tartare Sauce
A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing with
pickles chopped into it, a tablespoonful, each, or more, of chop...
|
Crisp Fried Potatoes
We think your trouble is not so much the temperature of the fat, which
should be about 350 deg. to 375 deg. Fah., as it is that potato...
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To Broil Fish
Wipe the fish dry, and brush it lightly with oil or melted butter.
Place it in a double wire broiler, and cook over a clear fire, turn...
|
Cream Sauce
Blend together butter and flour, and add to hot milk; keep stirring
until the whole has boiled for at least one minute. Add seasonings...
|
Soft Gingerbread
To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter,
melted, three-eighths a cup of sour milk, and one cup of molasse...
|
Deep-dish Apple Pie
This is the genuine English Apple Pie--they would call ours an apple
tart. It is made in oval baking-dishes of thick yellow ware, abou...
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Temperature For Cake Baking
The usual time and temperature for baking layer cakes is 400 deg. Fah.,
for twenty minutes. Loaf cakes, made with butter, with or with...
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Canned Pimientoes
Cut round the stem of each, and with a small, sharp knife remove the
seeds and the white partitions inside. Set on a baking sheet in a...
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Classes Of Ice Cream
There are three distinct classes of Ice Cream: The Philadelphia, which
is supposed to be made of heavy cream; the French, which is mad...
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Royal Baking Powder Cake
HOW TO MAKE IT
Use level measurements for all materials
1/2 cup shortening
1-1/2 cups sugar
Gra...
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Gingerbread
Try this recipe for Gingerbread--delicious and economical
2 cups flour
1/4 teaspoon salt
1 teaspoon ginger...
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Tuscan Soup
Ingredients: Stock, eggs.
Whip up three or four eggs, gradually add good stock to them, and keep
on whisking them up until they beg...
|
Venetian Soup
Ingredients: Clear soup, butter, flour, Parmesan, eggs.
Make a roux by frying two ounces of butter and two ounces of flour, add
an ...
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Zuppa Primaverile Spring Soup
Ingredients: Clear soup, vegetables.
Any fresh spring vegetables will do for this soup, but they must all be
cooked separately and ...
|
Soup Alla Lombarda
Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas, lobster
butter, eggs, asparagus.
Make a firm forcemeat of fowl and...
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Clear Soup
Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips, t...
|
White Villeroy
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.
Make a light-coloured roux by frying two ounces of butter and two ounc...
|
Supreme Sauce
Ingredients: White sauce, fowl stock, butter.
Put three-quarters of a pint of white sauce into a saucepan, and when
it is nearly bo...
|
Roman Sauce Another Way
Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs,
nutmeg, raisins, pine nuts or almonds, burnt sugar.
Cut up a s...
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Roman Sauce Salsa Agro-dolce
Ingredients: Espagnole sauce, stock, burnt sugar, vinegar, raisins, pine
nuts or almonds.
Mix two spoonsful of burnt sugar with one...
|
Neapolitan Anchovy Sauce
Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.
Wash three anchovies in vine...
|
Neapolitan Sauce
Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme, bay
leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1), to...
|
Mushroom Sauce
Ingredients: Velute sauce, essence of mushrooms, butter.
Mix two dessert-spoonsful of essence of mushrooms with a cupful of
Velute ...
|
Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices.
Broil three tomatoes, skin them and mix them with a tablespoon...
|
Tomato Sauce Piquante
Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,
cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or
E...
|
Tarragon Sauce
Ingredients: Tarragon, stock, butter, flour.
To half a pint of good stock add two good sprays of fresh tarragon,
simmer for quarter...
|
Ham Sauce Salsa Di Prosciutto
Ingredients: Ham, Musca or sweet port, vinegar, basil spice.
Cut up an ounce of ham and pound it in a mortar then mix it with three
...
|
Italian Sauce
Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns,
Espagnole sauce, game gravy or stock, lemon.
Put into a stew...
|
Genoese Sauce
Ingredients: Onion, butter, Burgundy, mushrooms, truffles, parsley, bay
leaf, Espagnole sauce (No.1), blond of veal, essence of fish, ...
|
Mirepoix Sauce For Masking
Ingredients: Bacon, onions, carrots, ham, a bunch of herbs, parsley,
mushrooms, cloves, peppercorns, stock, Chablis.
Put the follow...
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Bechamel Sauce
Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.
Pre...
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Velute Sauce
The same as above, but use white stock, no beef, and only pheasant or
fowl trimmings, button mushrooms, cream instead of glaze, and a ...
|
Espagnole Or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which add
any remnants and bones of fowl or game. Butter the bottom of a s...
|
Witch Apples
Bake large apples from which the core has been removed until soft, but
not long enough to burst the skin. When cooked, insert a marshm...
|
Witch Cake
Cream one half cupful of butter with one and one half cupfuls of sugar;
add three eggs and beat five minutes; add one cupful of milk. ...
|
Wine Drops
Two eggs, two cups of sugar, one cup of molasses, three fourths cup of
coffee, one small teaspoon of salt, five large tablespoons of A...
|
Fruit Cake From Bread Dough
Rub together until creamy one half cup of butter or Glendale Butterine,
one half cup of Armour's Simon Pure Leaf Lard and two cups of ...
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Whipped Cream Cake
Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one
cup of sugar. Add a well-beaten egg and half cup of milk. Stir...
|
Raisin Pie
Three fourths cup of stoned raisins washed and chopped, one fourth cup
of currants washed and chopped, pinch of salt, one tablespoon o...
|
Brown Cookies
Boil together for five minutes the following ingredients: One cup of
brown sugar, one cup of water, one cup of seeded raisins, one hal...
|
Grandmother's Cookies
One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one
half teaspoon of salt, one egg well beaten, two cups of flour in ...
|
Spanish Bun Cake
One third cup of Armour's Simon Pure Leaf Lard and one third cup of
butterine, two cups of white sugar, the yolks of four eggs, one cu...
|
Raisin Bread
To one cup of bread sponge add one cup of sugar, one cup of raisins, one
half cup of Armour's Simon Pure Leaf Lard. Sift one cup of fl...
|
Nut Bread
One egg, one half cup of brown sugar, one teaspoon of salt, two cups of
milk or water, two tablespoons of Armour's Simon Pure Leaf Lar...
|
Mother's Cake
Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf
Lard, three cups of flour, three teaspoons of baking powder, o...
|
Caramel Pie
Take the yolks of four eggs, one cup of sugar, four level tablespoons of
flour and beat lightly together. Add one pint of sweet milk, ...
|
Ham Salad
One cup of Armour's Star Ham, one third cup of French peas drained from
their liquor, one third cup of celery, one third cup of Englis...
|
Tea Biscuits
Five heaping kitchenspoonfuls of flour and two of sugar, two heaping
teaspoonfuls of baking powder. Sift these three times. Add one le...
|
Quick Cinnamon Rolls
One quart of flour, three cups of milk, four tablespoons of Armour's
Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoo...
|
Stuffed Cabbage
One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of
Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon eac...
|
Ham Croquettes
One cup of finely chopped Armour's Star Ham (cooked), one cup of bread
crumbs, two of hot mashed potatoes, one large tablespoon of but...
|
Ham Potpie
Take the bone of an Armour's Star Ham after the meat is partly used, and
boil slowly until meat is tender. Slice three potatoes, take ...
|
Hash With Eggs
One cup of Armour's Star Ham boiled and chopped fine, one cup of potato
mashed, one cup of cracker or bread crumbs. Season well and mi...
|
Ham Souffle
Beat three eggs until very light, add one cup of Armour's Star Ham
(cooked and chopped), one half cup of bread crumbs, one pint of mil...
|
Ham Loaf
Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of
Beef, half a package of gelatine, one pint of water, salt and ...
|
Baked Left-overs
One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs
and one half cup of chopped hard-boiled eggs. Season and stir ...
|
Ham Mold
Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops
of lemon, salt and pepper to taste. Cut the meat in small piec...
|
Escalloped Ham
Boil six eggs ten minutes. Make a thickening of two tablespoons of flour
cooked in two tablespoons of melted butter, and boil it in a ...
|
Ham Relish
One cup of Armour's Star Ham boiled and chopped fine, one half cup of
cream, three hard-boiled eggs, salt and pepper to taste. Scald t...
|
Ham Dumplings
Cut from a boiled Star Ham fat and lean in equal proportions and chop
fine. Season with pepper and minced sage. Make a crust of one ha...
|
Ham Toast
Grind or chop enough Armour's Star Ham to make a cupful, using a little
of the fat. Melt one tablespoon of butter in a sauce pan and a...
|
Potato Puffs
Bake four large potatoes and put them through potato ricer. Season with
butter, salt and white pepper and add one half teaspoon of Arm...
|
Wilted Lettuce Salad
Wash two heads of lettuce and lay them on ice until wanted, then cut in
small bits and lay in salad dish, adding salt. Heat two tables...
|
Egg Sandwiches
Mash six hard-boiled eggs very fine, adding pepper, salt and a small
lump of butter. Mix with one half teaspoon of Armour's Extract of...
|
Jellied Bouillon Salad
Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to
one pint of hot water. Dissolve one spoon of powdered gelatin...
|
Corn Soup
Cook in two tablespoons of butter one onion and one sprig of parsley
(cut fine) for five minutes. Add one cup of chopped corn and a cu...
|
Pea Soup
One can of peas, one half teaspoon of Armour's Extract of Beef, two
tablespoons of butter, one tablespoon of flour, one teaspoon of sa...
|
Fried Onions
Into a small amount of hot butter slice six good-sized green onions,
tops and all. Cook until wilted, add a little water and boil unti...
|
Mushroom Sauce
Use the liquor from one can of mushrooms and enough water to make one
cupful. Chop the mushrooms, add one teaspoon of Armour's Extract...
|
Bread Omelet
Cut one cup of stale bread into tiny bits, beat the yolks of two eggs,
add a pint of milk and the crumbs. Season with a pinch of salt ...
|
Stuffed Tomatoes
Remove seeds and centers from six tomatoes. Chop three green peppers and
one onion and fry in butter until the onions begin to brown. ...
|
Tomato Aspic Jelly
One fourth teaspoon of Armour's Extract of Beef, one can of Veribest
Tomato Soup, one half package of gelatine, three hard-boiled eggs...
|
Calgarian Salad
Chop one tin of Armour's Veribest Boned Chicken. To this add one
cucumber pared and cubed, one cup of chopped walnuts, one half cup of...
|
Rice Soup
Dissolve one teaspoon of Armour's Extract of Beef in one quart of water,
add one half cup of cooked rice, and a tablespoon of onion ju...
|
Spinach And Sauce
After spinach has boiled for twenty minutes in salt water, drain it and
serve with this sauce: Dissolve one half teaspoon of Armour's ...
|
Scalloped Tongue
One cup of brown sauce, made with Armour's Extract of Beef, one can of
Veribest Ox Tongue, split, one half cup of buttered crumbs, one...
|
Luncheon Dish
Split and broil Veribest Vienna Style Sausage and place between hot
buttered toast. Add a crisp, dry lettuce leaf and a thin spread of...
|
Beef Balls
Two cans of Armour's Veribest Potted Meat, one onion minced very fine,
three cups of mashed potato, salt and pepper to season, and one...
|
Hash With Spanish Sauce
With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled
potatoes chopped fine. Season to taste and saute in hot Simon P...
|
Italian Tongue
Slice one Veribest Canned Tongue and pour over it the following sauce:
Put one half cup of olive oil in a sauce pan and when hot add o...
|
Creamed Chipped Beef On Toast
One half can of Armour's Veribest Chipped Beef, two tablespoons of
cornstarch, a little paprika, one and one half cups of milk, and th...
|
Casserole Of Rice And Beef
One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one
fourth teaspoon of pepper, one egg, one tablespoon of chopped ...
|
Jellied Veal
Make a rich gravy by browning one tablespoon of flour in one tablespoon
of Armour's Simon Pure Leaf Lard, and add one large onion cut ...
|
Macaroni Milanaise
Cook one half package of macaroni in three quarts of salted water
(boiling) until tender. Drain well and cover with cold water for ten...
|
Chicken And Macaroni
Put one half package of macaroni in boiling salted water and boil until
tender. Drain off all but a very little water and add grated c...
|
Pasta Marinate For Masking Italian Frys
Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar,
water.
Mix the following ingredients well together: two ou...
|
Veal And Ham Pie
Cut one and one half pounds of veal into thin slices, also one pound of
Armour's Star Ham. Season the veal highly with pepper and salt...
|
Chicken Mousse
One cup of chicken stock (made from Armour's Chicken Bouillon Cubes),
one half teaspoon of salt, a pinch of celery salt, one cup of Ar...
|
Roman Soup
Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg,
flour, Parmesan.
Mix three and a half ounces of butter wit...
|
Soup Alla Nazionale
Ingredients: Clear soup, savoury custard.
Make a savoury custard and divide it into three parts, one to be left
white, another colo...
|
Soup Alla Modanese
Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg,
croutons.
Wash one pound of spinach in five or six waters, then ...
|
Crotopo Soup
Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls.
Pound half a pound of lean veal in a mortar, then add three o...
|
Soup All'imperatrice
Ingredients: Breast of fowl, eggs, salt, pepper, ground rice, nutmeg,
clear stock.
Pound the breast of a fowl in a mortar, and add ...
|
Neapolitan Soup
Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus,
spinach, clear soup.
Mix a quarter pound of forcemeat of fo...
|
Soup With Risotto
Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup.
If you have some good risotto left, you can use it up by ma...
|
Soup Alla Canavese
Ingredients: White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.
Ch...
|
Soup Alla Maria Pia
Ingredients: White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.
Soak one pound of white be...
|
Zuppa D' Erbe Lettuce Soup
Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot,
onion, French roll, Parmesan cheese.
Boil the following veget...
|
Zuppa Regina Di Riso Queen's Soup
Ingredients: Fowl stock, ground rice, milk, butter.
Put a tablespoonful of ground rice into a saucepan and gradually add
half a pin...
|
A Condiment For Seasoning Minestre
Ingredients: Onions, celery, carrots, butter, salt, stock, tomatoes,
mushrooms.
Cut up an onion, a stick of celery, and a carrot; f...
|
Minestra Alla Casalinga
Ingredients: Rice, butter, stock, vegetables.
All sorts of vegetables will serve for this dish. Blanch them in boiling
salted water...
|
Minestra Of Rice And Turnips
Ingredients: Rice, turnips, butter, gravy, tomatoes.
Cut three or four young turnips into slices and put them on a dish,
strew a li...
|
Minestra Alla Capucina
Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a small
oni...
|
Minestra Of Semolina
Ingredients: Stock, semolina, Parmesan.
Put as much stock as you require into a saucepan, and when it begins to
boil add semolina v...
|
Minestrone Alla Milanese
Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of
vegetables.
Minestrone is a favourite dish in Lombardy when vegetabl...
|
Minestra Of Rice And Cabbage
Ingredients: Rice, cabbage, stock, ham, tomato sauce.
Cut off the stalk and all the hard outside leaves of a cabbage, wash it
and c...
|
Minestra Of Rice And Celery
Ingredients: Celery, rice, stock.
Cut up a head of celery and remove all the green parts, then boil it in
good stock and add two ou...
|
Anguilla Alla Milanese Eels
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper,
Chablis, a macedoine of vegetables.
Cut up a big eel and fry it ...
|
Filletti Di Pesce Alla Villeroy Fillets Of Fish
Ingredients: Fish, flour, butter, Villeroy.
Any sort of fish will do, turbot, sole, trout Cut it into fillets,
flour them over and ...
|
Astachi All'italiana Lobster
Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish,
olives, anchovy butter, button mushrooms, truffles, lemon, cr...
|
Baccala Alla Giardiniera Cod
Ingredients: Cod or hake, carrots, turnips, butter, herbs.
Boil a piece of cod or hake and break it up into flakes, then cut up two
...
|
Triglie Alla Marinara Mullet
Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.
Cut a mullet into pieces and put it into a stewpan (with the lid
on...
|
Mullet Alla Tolosa
Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies,
button mushrooms, tomatoes.
Cut off the fins and gills of a...
|
Mullet Alla Triestina
Ingredients: Mullet (or sole or turbot), butter, salt half a lemon,
Chablis.
Put the fish in a fireproof dish with one and a half o...
|
Whiting Alla Genovese
Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley,
onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anch...
|
Merluzzo In Bianco Cod
Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips,
marjoram, chervil, milk.
Boil gently in a big cupful of salted...
|
Merluzzo In Salamoia Cod
Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint,
marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream...
|
Baccala In Istufato Haddock
Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper,
butter, onions, flour, white wine, stock.
Stuff a haddock (o...
|
Naselli Con Piselli Whiting
Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan,
Bechamel sauce.
Cut a big whiting into two or three pieces...
|
Ostriche Alla Livornese Oysters
Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread
crumbs, cream, lemon.
Detach the oysters from their shells ...
|
Ostriche Alla Napolitana Oysters
Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil,
lemon.
Prepare the oysters as above, but rub each shell with a l...
|
Ostriche Alla Veneziana Oysters
Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat
of fish.
Take several oysters out of their shells and cook...
|
Pesci Diversi Alla Casalinga Fish
Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion,
anchovies, almonds, capers, mushrooms, butter, salt, pepper, f...
|
Pesce Alla Genovese Sole Or Turbot
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion,
garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms,
...
|
Sogliole In Zimino Sole
Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or
white wine.
Cut up a small onion and fry it slightly in one oun...
|
Sogliole Al Tegame Sole
Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic,
capers, eggs.
Put an ounce of butter and an anchovy in a saucepa...
|
Sogliole Alla Livornese Sole
Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.
Fillet a sole and put it in a saute-pan with one and a half ounce...
|
Sogliole Alla Veneziana Sole
Ingredients: Sole, anchovies, butter, bacon, onion, stock, Chablis,
salt, nutmeg, parsley, Spanish olives, one bay leaf.
Fillet a s...
|
Sogliole Alla Parmigiana Sole*
Ingredients: Sole, Parmesan, butter, cream, cayenne.
Fillet a sole and wipe each piece with a clean cloth, then place them in
a fir...
|
Salmone Alla Genovese Salmon
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.
Boil a bit of salmon, drain it, take off the skin, and mask it with a
Ge...
|
Salmone Alla Perigo Salmon
Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira,
croutons of bread, crayfish tails, anchovy butter.
Cut a bit of ...
|
Salmone Alla Giardiniera Salmon
Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel,
and Espagnole sauce.
Prepare the fillets as above (No. 66), a...
|
Salmone Alla Farnese Salmon
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg,
mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives,
...
|
A Little Dissolved Gelatine And Velute Sauce Wipe The Fillets
and arrange them in a circle on a dish, and pour the mayonnaise over
them. Then decorate the border of the dish with aspic jelly, and in...
|
Salmone Alla Santa Fiorentina Salmon
Ingredients: Salmon, eggs, mayonnaise, parsley, flour.
Marinate a piece of boiled salmon for an hour; take out the bone and
cut the...
|
Salmone Alla Francesca Salmon
Ingredients: Salmon, butter, onions, parsley, salt, pepper, nutmeg,
stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy butter, ...
|
Fillets Of Salmon In Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs.
Cut a piece of salmon into fillets, marinate them in oil, lemon ...
|
Manzo Alla Certosina Fillet Of Beef
Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt,
nutmeg, anchovies, herbs, stock, garlic.
Put a piece of very ten...
|
Stufato Alla Florentina Stewed Beef
Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy,
tomatoes, stock, potatoes, butter, garlic.
Cut up an onion and thre...
|
Coscia Di Manzo Al Forno Rump Steak
Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon, onion,
stock, white wine.
Lard a bit of good rump steak with bits of ...
|
Polpettine Alla Salsa Piccante Beef Olives
Ingredients: Beef steak, butter, onions, stock, sausage meat.
Cut some thin slices of beef steak, and on each place a little forceme...
|
Stufato Alla Milanese Stewed Beef
Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves,
butter, onions, Burgundy.
Beat a piece of rump steak to make i...
|
Manzo Marinato Arrosto Marinated Beef
Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices,
herbs, flour.
Beat a piece of rump steak, or fillet to make it t...
|
Manzo Con Sugo Di Barbabietole Fillet Of Beef
Ingredients: Beef, beetroot, salt.
Cut up three raw beetroots put them into an earthen ware pot and cover
them with water. Keep the...
|
Manzo In Insalata Marinated Beef
Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers,
mushrooms, olives, vegetables.
Cook a fillet of beef (or the thin e...
|
Filetto Di Bue Con Pistacchi Fillets Of Beef With Pistacchios
Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy.
Cut a piece of tender beef into little fillets, and put a the...
|
Scalopini Di Riso Beef With Risotto
Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.
Slightly stew a bit of rump steak with bits of tongue an...
|
Tenerumi Alla Piemontese Tendons Of Veal
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No.
190), a cock's comb, tongue.
Tendons of veal are that part of ...
|
Bragiuole Di Vitello Veal Cutlets
Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis,
water, lemon.
Cut a bit of veal steak into pieces the size...
|
Costolette Alla Manza Veal Cutlets
Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles,
...
|
Mushrooms Tongue Parsley Pasta Marinate
Cut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities chopp...
|
Vitello Alla Pellegrina Breast Of Veal
Ingredients: Breast of veal, butter, onions, sugar, stock, red wine,
mushrooms, bacon, salt, flour, bay leaf.
Roast a bit of breast...
|
Frittura Piccata Al Marsala Fillet Of Veal
Ingredients: Veal, butter, Marsala, stock, lemon, bacon.
Cut a tender bit of veal steak into small fillets, cut off all the fat
and...
|
Polpettine Distese Veal Olives
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice,
parsley.
Cut some slices of veal steak very thin as for veal ...
|
Coste Di Vitello Imboracciate Ribs Of Veal
Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs,
parsley.
Cut all the sinews from a piece of neck or ribs of veal, ...
|
Sauce See
...
|
Costolette Di Montone Alla Nizzarda Mutton Cutlets
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.
Trim as many cutlets as you require, and marinate them in vinegar...
|
Petto Di Castrato All'italiana Breast Of Mutton
Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice,
Parmesan.
Stuff a breast of mutton with veal forcemeat mixed wi...
|
Italian Sauce
...
|
Petto Di Castrato Alla Salsa Piccante Breast Of Mutton
...
|
Ingredients: Same As
When the breast of mutton has been stuffed and cooked as above, let it
get cold and then cut it into fillets, flour them over, fry in ...
|
Tenerumi D'agnello Alla Villeroy Tendons Of Lamb
Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter,
stock, Villeroy sauce.
Slightly cook the tendons (the part of t...
|
Tenerumi D' Agnello Alla Veneziana Tendons Of Lamb
Ingredients: Tendons of lamb, butter, parsley, onions, stock.
Fry the tendons of lamb in butter together with a teaspoonful of chopp...
|
Costolette D' Agnello Alla Costanza Lamb Cutlets
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver,
mushrooms.
Fry as many lamb cutlets as you require very sharp...
|
Timballo Alla Romana
Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour,
Parmesan, truffles, macaroni, onions, cream.
Make a light paste o...
|
Timballo Alla Lombarda
Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2),
tongue, butter, truffles.
Butter a smooth mould, then boil ...
|
Lingua Alla Visconti Tongue
Ingredients: Tongue, glaze, bread, spinach, white grapes, port.
Soak a smoked tongue in fresh water for forty-eight hours, then boil...
|
Lingua Di Manzo Al Citriuoli Tongue With Cucumber
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.
Gently boil ...
|
Quarter Pint Of Good Espangole Sauce
...
|
Lingue Di Castrato Alla Cuciniera Sheep's Tongues
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs,
butter, flour.
Cook three or four sheep's tongues in good st...
|
Lingue Di Vitello All'italiana Calves' Tongues
Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.
Rub a good handful of sal...
|
Porcelletto Alla Corradino Sucking Pig
Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms,
garlic, bay leaves, coriander seeds, pistacchio nuts, veal forceme...
|
Porcelletto Da Latte In Galantina Sucking Pig
Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles, pistacchio
nuts, ham, lemon, veal, bay leaves, salt, carrots, onions, sh...
|
Ateletti Alla Sarda
Ingredients: Veal or fowl, ox palates, stock, tongue, truffles, butter,
mushrooms, sweetbread.
Soak two ox palates in salted water ...
|
Sauce The Cucumber Should Be Boiled For Five Minutes Before It
is fried.
...
|
Ateletti Alla Genovese
Ingredients: Veal, sweetbread, calf's brains, ox palates, mushrooms,
fonds d'artichauds, cocks' combs, eggs, Parmesan, bread crumbs.
...
|
Testa Di Vitello Alla Sorrentina Calf's Head
Ingredients: Calf's head, veal, sweetbread, truffles, mushrooms,
pistacchio nuts, eggs, herbs, spice, stock, bacon, ham.
Boil a hal...
|
Testa Di Vitello Con Salsa Napoletana Calf's Head
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds,
olives, calf's brains, capers, spice, coriander seeds, herbs, ...
|
With Tomato Sauce Piquante
...
|
Testa Di Vitello Alla Pompadour Calf's Head
Ingredients: Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.
Boil and bone half a calf's head...
|
Testa Di Vitello Alla Sanseverino Calf's Head
Ingredients: Calf's head, sweetbread, fowl's liver, anchovies, herbs,
capers, garlic, bacon, ham, Malmsey or Muscat.
Boil and bone ...
|
Testa Di Vitello In Frittata Calf's Head
Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter, croutons.
A good rechauffe' of calf's head may be made in the followi...
|
Zampetti Calves' Feet
Ingredients: Calves' or pigs' feet, butter, leeks or small onions,
parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.
...
|
Bodini Marinati
Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms, herbs,
flour, pasta marinate (No. 17), tongue, butter.
Make a mixture...
|
Flour Them And Mask Them All Over With Pasta Marinate Fry
them in butter over a slow fire, so that the balls may be well cooked
through, and when they are the right colour dry them in a napkin a...
|
Animelle Alla Parmegiana Sweetbread
Ingredients: Sweetbread, bread crumbs, Parmesan, butter.
Blanch as many sweetbreads as you require, and then roll them in bread
cru...
|
Animelle In Cartoccio Sweetbread
Ingredients: Sweetbread, butter, herbs, salt, pepper, bread crumbs,
Parmesan, lemons, gravy, tomatoes.
Blanch a pound of sweetbread...
|
Either With Good Gravy And Lemon Juice Or With Tomato Sauce
...
|
Animelle All'italiana Sweetbread
Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, wh...
|
Centre With Quenelles Of Fowl And Espagnole Sauce
...
|
Animelle Lardellate Sweetbread
Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of
vegetables.
Blanch two sweetbreads, lard them, and cook them very s...
|
Frittura Di Bottoni E Di Animelle Sweetbread And Mushrooms
Ingredients: Sweetbread, fresh button mushrooms, flour, bread crumbs,
salt, pepper, parsley, butter, lemons.
Peel some button mushr...
|
Cervello In Fili Serbe Calf's Brains
Ingredients: Calf's brains, stock, butter, parsley, lemon.
Boil half a calf's brain in good stock for ten minutes then drain and
po...
|
Cervello Alla Milanese Calf's Brains
Ingredients: Calf s brains, eggs, bread crumbs, butter.
Scald a calf's brain and let it get cold. Wipe it on a cloth, and get it
as...
|
Cervello Alla Villeroy Calf's Brains
Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.
Scald a calf's brain, and when cold cut it up and mask each piece ...
|
Frittura Of Liver And Brains
Ingredients: Calf's liver and brains (or lamb's or pig's fry), butter,
ham, flour, puff pastry.
Cut up half a pound of liver in sma...
|
Cervello In Frittata Montano Calf's Brains
Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter.
Boil a calf's brain in good stock for ten minutes, let it g...
|
Marinata Di Cervello Alla Villeroy Calf's Brains
Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon,
forcemeat of fowl, flour.
Boil a calf's or sheep's brain in...
|
Minuta Alla Milanese Lamb's Sweetbread
Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt,
lemon, herbs, cocks' combs, fowls' livers.
Cut up equal quant...
|
Animelle Al Sapor Di Targone Lamb's Fry
Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs,
butter, flour, stock.
The lamb's fry should be nearly all sweetb...
|
Well Glazed Over And Serve With Tarragon Sauce Do Not Leave
the garlic in longer than ten minutes.
...
|
Fritto Misto Alla Villeroy
Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles,
mushrooms, Villeroy, eggs, bread crumbs.
Cook some big cocks...
|
Fritto Misto Alla Piemontese
Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs, Chablis,
salt, herbs butter.
Make a thin paste with a tablespoonful...
|
Minuta Di Fegatini Ragout Of Fowls' Livers
Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions,
salt, pepper, stock, Chablis.
Cut the livers in half, flour...
|
Minuta Alla Visconti Chickens' Livers
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper.
Braize two fowls' livers in butter, then pound them up, and...
|
Croutons Alla Principesca
Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game,
Velute sauce, stock, eggs, butter.
Fry a bit of bread in butter ...
|
Croutons Alla Romana
Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream,
stock, butter, flour, eggs.
Cut a bit of crumb of bread into ro...
|
Soffiato Di Cappone Fowl Souffle
Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes, salt,
eggs, butter, smoked tongue or ham.
Prepare a puree of fowl or ...
|
Pollo Alla Fiorentina Chicken
Ingredients: Fowl, butter, vegetables, rice or macaroni, peppercorns,
stock, ham, tomatoes, bay leaves, onions, cloves, Liebig.
Rol...
|
Pollo All'oliva Chicken
Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.
Cut up half an onion, a stick of celery...
|
Pollo Alla Villereccia Chicken
Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms, onions,
cloves, eggs, cream, lemons.
Cut up a fowl into quarters an...
|
Pollo Alla Cacciatora Chicken
Ingredients: The same as No. 134 and tomatoes.
Cook the fowl exactly as above, but add either a puree of tomatoes or
tomato sauce.
...
|
Pollastro Alla Lorenese Fowl
Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs.
Cut up a fowl and put it into a frying pan with two ounces of...
|
Pollastro In Fricassea Al Burro Fowl
Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs,
spice, gravy.
Cut up a fowl and cook it in a fricassee of bu...
|
Pollastro In Istufa Di Pomidoro Braized Fowl
Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy,
tomatoes.
Braize a fowl with bits of fat bacon, ham, a bay leaf, ...
|
Sauce
...
|
Cappone Con Riso Capon With Rice
Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles,
mushrooms, cocks' combs, kidneys or fowls' liver, supreme sauce,...
|
Dindo Arrosto Alla Milanese Roast Turkey
Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear, butter,
Marsala, salt, rosemary, bacon, carrot, onion, turnip, garlic.
...
|
Tacchinotto All'istrione Turkey Poult
Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water, salt,
onions, parsley, celery, carrots, Chablis.
Truss a turkey ...
|
Fagiano Alla Napoletana Pheasant
Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes.
Lard a pheasant, roast it, and serve it on a layer of macaroni c...
|
Fagiano Alla Perigo Pheasant
Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.
Make a mixture of three tablespoonsful of chopped truffles, three o...
|
Anitra Selvatica Wild Duck
Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy, turnips,
carrots, parsley, mushrooms.
Cut a wild duck into quarters ...
|
Perniciotti Alla Gastalda Partridges
Ingredients: Partridges, cauliflower, bacon, sausage, fowls' livers,
carrots, onions herbs, stock, gravy, butter, Madeira.
Cut a ca...
|
Beccaccini Alla Diplomatica Snipe
Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.
Truss four...
|
Piccioni Alla Minute Pigeons
Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.
Prepare two pigeons and put...
|
Piccioni In Ripieno Stuffed Pigeons
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
Cut u...
|
Lepre In Istufato Stewed Hare
Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt,
Chablis, stock, mushrooms, spice, tomatoes.
Put into a stew...
|
Lepre Agro-dolce Hare
Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.
Cut up a hare and wash the pieces in...
|
Coniglio Alla Provenzale Rabbit
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice,
mushrooms.
Cut up a rabbit, wipe the pieces, flour them ov...
|
Coniglio Arrostito Alla Corradino Roast Rabbit
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf,
onions.
Make a stuffing of pig's fry (previously cooked in ...
|
Coniglio In Salsa Piccante Rabbit
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot,
mushrooms, cloves, spices, Burgundy, stock, capers, anchovies.
...
|
Asparagi Alla Salsa Suprema Asparagus
Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No. 16)
gravy, lemon, Parmesan.
Cut some asparagus into pieces about a...
|
Cavoli Di Bruxelles Alla Savoiarda Brussels Sprouts
Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce,
Parmesan, croutons.
Take off the outside leaves of half a pou...
|
Barbabietola Alla Parmigiana Beetroot
Ingredients: Beetroot, white sauce, Parmesan, Cheddar.
Boil a beetroot till it is quite tender, peel it, cut into slices, put
it in...
|
Fave Alla Savoiarda Beans
Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.
Boil one pound of broad beans in salt and water, skin and cook them in
...
|
Sauce
...
|
Verze Alla Capuccina Cabbage
Ingredients: Cabbage or greens, anchovies, salt, butter, parsley, gravy,
Parmesan.
Boil two cabbages in a good deal of water, and c...
|
Cavoli Fiodi Alla Lionese Cauliflower
Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole
sauce.
Blanch a cauliflower and boil it, but not too much. Cut ...
|
Cavoli Fiodi Fritti Cauliflower
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.
Break up a broccoli or cauliflower into little bunches, blan...
|
Cauliflower Alla Parmigiana
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.
Boil a cauliflower in salted water, then sautez it in butter,...
|
Cavoli Fiori Ripieni
Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue,
truffles, mushrooms, parsley, Espagnole, eggs.
Break up a cauli...
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With A Good Espagnole Sauce
...
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Sedani Alla Parmigiana Celery
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan,
butter, gravy.
Cut all the green off a head of celery, trim the r...
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Sedani Fritti All'italiana Celery
Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.
Prepare a head of celery as above, and cut it up into equal pieces.
Bla...
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Cetriuoli Alla Parmigiana Cucumber
Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.
Cut a cucumber into slices about half an inch thick, boil for five
min...
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Cetriuoli Alla Borghese Cucumber
Ingredients: Cucumber, cream, salt, Bechamel sauce, butter, Parmesan,
cayenne pepper.
Cook a cucumber as in No. 165, braize it for ...
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Carote Al Sughillo Carrots
Ingredients: Carrots, stock, butter, sausage, pepper.
Boil some young carrots in stock, slice them up, and put them in a
stewpan wi...
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Carote E Piselli Alla Panna Carrots And Peas
Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots should
be cut in d...
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Verze Alla Certosine Cabbage
Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese.
Any vegetable may be cooked in the following simple manner:...
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Lattughe Al Sugo Lettuce
Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of bread,
gravy.
Take off the outside leaves of a lettuce, blanch an...
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Funghi Cappelle Infarcite Stuffed Mushrooms
Ingredients: Mushrooms, bread, stock, garlic, parsley, salt, Parmesan,
butter, eggs, cream.
Choose a dozen good fresh mushrooms, ta...
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Verdure Miste Macedoine Of Vegetables
Ingredients: Cauliflower, carrots, celery, spinach, butter, cream,
pepper, Parmesan.
Boil some carrots, cauliflower, spinach, and c...
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Patate Alla Crema Potatoes In Cream
Ingredients: Potatoes, butter, Parmesan, white stock, cream, pepper,
salt.
Boil two pounds of potatoes in salted water for a quarte...
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Cestelline Di Patate Alla Giardiniera Potatoes
Ingredients: Potatoes, white stock, salt, butter, peas, asparagus,
sprouts, beans
Choose some big sound potatoes, cut them in half ...
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Patate Al Pomidoro Potatoes With Tomato Sauce
Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.
Peel three or four raw potatoes, cut them in slices about the size of
...
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Spinaci Alla Milanese Spinach
Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour, stock.
Wash three pounds of spinach at least six times, boil it in ...
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Insalata Di Patate Potato Salad
Ingredients: New potatoes, oil, white vinegar, onions, parsley,
tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar,
wat...
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Insalata Alla Navarino Salad
Ingredients: Peas, bean onions, potatoes, tarragon, chives, parsley,
tomatoes, anchovies, oil, vinegar, ham.
Mix a tablespoonful of...
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Insalata Di Pomidoro Tomato Salad
Ingredients: Tomatoes, mayonnaise, shallot, horseradish, gherkin,
anchovies, fish, cucumber, lettuce, chervil, tarragon, eggs.
Mix ...
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Tartufi Alla Dino Truffles
Ingredients: Truffles, fowl forcemeat, champagne.
Allow one truffle for each person, scoop out the inside, chop it up fine
and mix ...
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Macaroni With Tomatoes
Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper, salt.
Fry half an onion slightly in butter, and as soon as it is colo...
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Macaroni Alla Casalinga
Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg.
Cut up a quarter pound of macaroni in small pieces and put it in ...
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Macaroni Al Sughillo
Ingredients: Macaroni, stock, tomatoes, sausage, cheese.
Half cook four ounces of macaroni, drain it and put it in layers in a
fire...
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Macaroni Alla Livornese
Ingredients: Macaroni, mushrooms, tomatoes, Parmesan, butter, pepper,
salt, milk.
Boil about four ounces of macaroni, and stew four...
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Tagliarelle And Lobster
Ingredients: Tagliarelle, lobster, cheese, butter.
Boil half a pound of tagliarelle, and cut up a quarter of a pound of
lobster. Bu...
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Polenta
Polenta is made of ground Indian-corn, and may be used either as a
separate dish or as a garnish for roast meat, pigeons, fowl It is
...
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Polenta Pasticciata
Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.
Prepare a good polenta as above, put it in layers in a fireproof dish,
a...
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Battuffoli
Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
Make a somewhat firm polenta (No. 187) with half a pound of ground maize...
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Risotto All'italiana
Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.
Fry a small onion slightly in butter, then add half a pint of very goo...
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Risotto Alla Genovese
Ingredients: Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.
Cut up a small onion and f...
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Risotto Alla Spagnuola
Ingredients: Rice, pork, ham, onions, tomatoes, butter, stock,
vegetables, Parmesan.
Put a small bit of onion and an ounce of butte...
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Risotto Alla Capuccina
Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter.
Make a good risotto, and when cooked put it into a fireproof d...
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Risotto Alla Parigina
Ingredients: Risotto (No. 190), game, sauce, butter.
Make a good risotto, and when cooked pour it into a fireproof dish, let
it get...
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Ravioli
Ingredients: Flour, eggs, butter, salt, forcemeat, Parmesan, gravy or
stock.
Make a paste with a quarter pound of flour, the yolk o...
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Ravioli Alla Fiorentina
Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg, spices,
salt, flour, gravy.
Wash a beetroot and boil it, and when it ...
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Gnocchi Alla Romana
Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk, cream.
Boil half a pint of milk in a saucepan, then add two ounces of b...
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Gnocchi Alla Lombarda
Ingredients: Potatoes, flour, salt, Parmesan and Gruyere cheese, butter,
milk, eggs.
Boil two or three big potatoes, and pass them ...
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Frittata Di Riso Savoury Rice Pancake
Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan.
Boil quarter of a pound of rice in milk until it is quite soft and
...
|
Uova Al Tartufi Eggs With Truffles
Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.
Beat up six eggs, pass them through a sieve, and put them into a...
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Uova Al Pomidoro Eggs And Tomatoes
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
Cut up three or four tomatoes, and put them into a stewpan with a...
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Uova Ripiene Canapes Of Egg
Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley,
mushrooms, Bechamel and Espagnole sauce, stock.
Boil as many eggs...
|
Uova Alla Fiorentina Eggs
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds.
Boil as many eggs as you require hard, then cut them in half...
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Uova In Fili Egg Canapes
Ingredients: Eggs, butter, mushrooms, onions, flour, white wine, fish or
meat stock, salt, pepper, croutons of bread.
Put into a sa...
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Frittata Di Funghi Mushroom Omelette
Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram,
garlic.
Clean four or five mushrooms, cut them up, and put ...
|
Frittata Con Pomidoro Tomato Omelette
Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.
Peel two tomatoes and take out the seeds; then mix them with an ounce...
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Frittata Con Asparagi Asparagus Omelette
Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.
Blanch a dozen heads of asparagus and cook them slightly, then cut them
u...
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Frittata Con Erbe Omelette With Herbs
Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus, marjoram,
salt, pepper, butter.
Chop a little sorrel, a small bit of o...
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Frittata Montata Omelette Souffle
Ingredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks separately
with a tablespoo...
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Frittata Di Prosciutto Ham Omelette
Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.
Beat up three eggs and add to them two tablespoonsful of clotted crea...
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Bodino Of Semolina
Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas, rum,
butter, cream, or Zabajone (No. 222).
Boil one and a half pi...
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Crema Rappresa Coffee Cream
Ingredients: Coffee, cream, eggs, sugar, butter.
Bruise five ounces of freshly roasted Mocha coffee, and add it to
three-quarters o...
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Crema Montata Alle Fragole Strawberry Cream
Ingredients: Cream, castor sugar, Maraschino, strawberries or strawberry
jam.
Put a pint of cream on ice, and after two hours whip ...
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Croccante Di Mandorle Cream Nougat
Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,
pistachios, preserved fruits.
Blanch half a pound of almonds, cut t...
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Crema Tartara Alla Caramella Caramel Cream
Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring.
Boil a pint of cream and give it any flavour you like. When co...
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Cremona Cake
Ingredients: Ground rice, ground maize, sugar, one orange, eggs, salt,
cream, Maraschino, almonds, preserved cherries.
Weigh three ...
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Cake Alla Tolentina
Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-apple.
Make a medium-sized sponge-cake; when cold cut off the top a...
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Riso All'imperatrice
Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-mange,
Maraschino, cream.
Boil two dessert-spoonsful of rice and one o...
|
Amaretti Leggieri Almond Cakes
Ingredients: Almonds (sweet and bitter), eggs, castor sugar.
Blanch equal quantities of sweet and bitter almonds, and dry them a
li...
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Cakes Alla Livornese
Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.
Pound two ounces of almonds, and mix them with the yolks of two eggs
...
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Genoese Pastry
Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon,
brandy.
Weigh four eggs, and take equal weights of castor sugar,...
|
Zabajone
Ingredients: Eggs, sugar, Marsala, Maraschino or other light-coloured
liqueur, sponge fingers.
Zabajone is a kind of syllabub. It i...
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Iced Zabajone
Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick
vanilla, rum, Maraschino, butter, ice.
Mix the yolks of ten eggs, ...
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Pan-forte Di Siena Sienese Hardbake
Ingredients: Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.
Boil half a pound...
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Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted butter
sauce.
...
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Sauce Piquante For Meat Fowl Game Rabbit
One dessert-spoonful to a quarter pint of ordinary brown or white stock.
It may be thickened by a roux made by frying two ounces of bu...
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Sauce For Venison Hare
Two dessert-spoonsful of New Century Sauce to half a pint of game gravy
or sauce, and a small teaspoonful of red currant jelly.
...
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Tomato Sauce Piquante
Fry three medium-sized tomatoes in one and a half ounce of butter. Pass
this through a sieve, then boil it up in a bain-marie till it ...
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Sauce For Roast Pork Ham
Add to any ordinary white or brown sauce one dessert-spoonful of New
Century Sauce and two of port or Burgundy if the sauce is brown, ...
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For Masking Cutlets
Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock. Stir in one
desse...
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Charlotte Russe
1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of
hot milk, whites of 2 eggs beaten to a stiff froth, 1 small tea...
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Bavarian Cream With Peaches
Cut 18 fine peaches, or a sufficient number of canned ones, into small
pieces, and boil with 1/2 pound of sugar. When reduced to a mar...
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Coffee Bavarian Cream
1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup
milk, 1 large cup strong coffee, 1 cup white sugar and whites ...
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Banana Cream
Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
quart of the mixture allow 1/4 pound of sugar. Beat all togeth...
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Lemon Cream
1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
sugar, add juice and rind of lemon, and water. Let simmer till ...
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Russian Cream
1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
gelatine are put together hot on stove, and just as it is tak...
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Spanish Cream
3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.
Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then br...
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Duchess Cream
1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the
morning drain, and cover with boiling water and cook till clear,
...
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Pineapple Cream
1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a
boil. 1 package gelatine soaked in 1 cup cold water fifteen mi...
|
A Plain Orange Or Lemon Pie
The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1
of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a sti...
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Lemon Tarts
1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line
your patty pans with pastry, then put in the lemon mixture an...
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Rich Lemon Pie
The pie crust should be made and baked first. The filling consists of
juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 poun...
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Mock Mince Pie No 2
1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1
of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice ...
|
Mince Meat
2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of
currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tables...
|
Mock Mince Pie No 1
2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped
raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of...
|
Lemon Honey For Cake
Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2
well-beaten eggs, small piece of butter. Let boil till it thickens....
|
Quick Icing
White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar
and flavoring, and stir very thoroughly.
...
|
Puff Paste
Equal quantities of butter and flour by weight, the butter to be washed.
The yolk of 1 egg. Divide butter in three or four parts and c...
|
Pork Cake
1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the
pork. Heaping cup brown sugar, 1 of molasses, spice to taste,...
|
Soft Gingerbread No 1
3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2
teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter...
|
Soft Gingerbread No 2
1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1
teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
...
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Bread Cake
3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit
and citron, 1 teaspoon soda. Raising or not, as you wish.
...
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Sugar Gingerbread
1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1
tablespoon ginger. Flour enough to roll very thin.
...
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Molasses Gingerbread
1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4
cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teas...
|
Gingerbread
1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon
soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.
...
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Crullers
4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small
teaspoon soda in milk.
...
|
Doughnuts
4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons
yeast powder, a little salt. Season to taste, cinnamon and mace.
...
|
Hearts And Rounds
1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even
teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.
...
|
Rich Cookies
Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put
a little of the flour in a deep dish, then add some egg, some...
|
Boston Cookies
1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups
flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff e...
|
Scotch Cookies
Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls
of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon...
|
Molasses Cookies
In 1 pint of New Orleans molasses melt a full cup of butter with a cup
of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saler...
|
Fruit Cookies
1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped
raisins, all kinds of spice, 2 tablespoons pickled peach juice, f...
|
Hermits
2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda
(dissolved in milk), a teaspoon each of cinnamon, cloves and al...
|
Snow Tea Cakes
3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
yeast powder. Bake in muffin-rings.
...
|
Coffee Cake
2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of
syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons bran...
|
Fruit Cake No 2
1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2
of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine...
|
Fruit Cake No 1
1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1
of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teasp...
|
Plain Spice Cake
1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups
flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of ...
|
Molasses Plum Cake
Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4
cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon e...
|
Dark Cake
1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1
teaspoon soda, 1 pound raisins. All kinds of spice. This cake w...
|
Sponge Cake No 1
2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder,
salt and flavoring.
...
|
Sponge Cake No 2
1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5
tablespoons water. Rub sugar and yolks together until very light ...
|
1 2 3 4 Cake
1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping
teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. R...
|
Sponge Cake To Roll
4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2
teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, fl...
|
Pound Cake
1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.
...
|
Sponge Pound Cake
1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2
for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Fl...
|
Aunt Sharlie's Sponge Cake
1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated
peel of lemon, 1/2 pound dried flour sifted in at the last.
...
|
Victoria Cake
1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1
teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1
win...
|
Lincoln Cake
2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon
cream of tartar, 1/2 of soda. Flavor to taste.
...
|
Harrison Cake
1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1
nutmeg, 1 teaspoon soda. Fruit to suit.
...
|
White Mountain Cake
1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add
currants.
...
|
Federal Cake
1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2
wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.
...
|
Marble Cake
Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and
1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor...
|
Cold Water Cake
2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2
teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cu...
|
Gold Cake
Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup
milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.
...
|
Silver Cake
Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1
of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with va...
|
Snow Cake No 2
1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups
flour, vanilla flavoring. After being well mixed, stir in the...
|
Rose Cake
1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5
eggs, 1 teaspoon dry soda. Sift white sugar over cake when put i...
|
Feather Cake
1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2
teaspoons baking powder.
...
|
Delicious Cake
2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup
of milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2...
|
White Cake
1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast
powder, whites of 2 eggs, almond flavoring.
...
|
Snow Cake No 1
Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1
teaspoon cream tartar.
...
|
Sunshine Cake No 2
Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream
of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.
...
|
A Delicious White Cake
1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder,
whites of 20 eggs, and flavoring.
...
|
Sunshine Cake No 1
Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon
cream of tartar, salt, 2 teaspoons orange juice and grated rin...
|
Apple Cake In Layers
1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs
(whites and yolks beaten separately), 2 teaspoons yeast powder.
...
|
Lemon Or Orange Jelly Cake
1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour,
and 1 heaping teaspoon baking powder. Bake in four layers.
...
|
Jelly For Cake
1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or
orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a...
|
Chocolate Loaf Cake
1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in
the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2...
|
Chocolate Caramel Cake
2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons
butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanill...
|
Chocolate Cake No 3
1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1
teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour.
FROSTIN...
|
Chocolate Cake No 2
1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound
of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrap...
|
Chocolate Cake No 1
1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons
baking powder, 1 cake of Baker's chocolate. Grate the chocola...
|
Cream Puffs
1 cup hot water, 1/2 cup butter. Boil water and butter together, and
stir in 1 cup dry flour while boiling. When cool add 3 eggs, not ...
|
Ice Cream Cake
1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even
cups of sifted flour, in which has been sifted 2 teaspoons of b...
|
Cream Cakes No 2
1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water
and butter are boiling. Let this cool, then add 6 eggs, one a...
|
Cream Cakes No 3
Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk,
3 of flour, an even teaspoon baking powder. Bake in three lay...
|
Cream Cakes No 1
Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2
cups of flour. Remove from fire, let it stand five minutes, a...
|
Angel Cake
Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon
cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs...
|
Almond Drop Cakes
1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites
left out), beaten separately, 2 grated lemon peels, 2 spoonfuls r...
|
Hominy Cake
1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of
butter. Bake in pans, like corn cake.
...
|
Huckleberry Cake
4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast
powder, 2 scant cups of milk. Stir in as many berries as the ...
|
Waffles
2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted
butter, 1 teaspoon baking powder.
...
|
Apple Biscuit
2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1
of sugar, 1 egg. Break the egg into the flour. Add sufficient...
|
Buns
4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole
in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed y...
|
Graham Rolls
2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of
cream of tartar. Mix all together, and to it add cold water; m...
|
French Rolls
1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup
sugar, 2 quarts flour, small piece of butter, worked into the flo...
|
Breakfast Gems
1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder.
Beat the white of the egg to a stiff froth and stir in last. B...
|
Coffee Cake
2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge
and rise till morning, then add 2 eggs, 1 cup sugar, a little me...
|
Parker House Rolls
2 quarts of flour, make a hole in the center, and put in a small
teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1...
|
Rice Corn Bread
1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten,
1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking...
|
Rice Bread
1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2
butter and 1-1/2 teaspoons baking powder. Bake in shallow pan...
|
Corn Meal Muffins
1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt,
and 1 teaspoonful sugar. Pour the milk boiling on the meal. W...
|
Corn Bread No 1
2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2
tablespoons butter before melting, 3 teaspoons baking powder,...
|
Corn Bread No 2
1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small
spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to...
|
Raised Muffins
1 pint milk, scalded, and a small piece of butter. When cool, add a
little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg,...
|
English Muffins
4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
milk, 1/2 cup liquid yeast. Set to rise over night; in the mor...
|
Muffins No 2
1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2
teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoo...
|
Muffins No 1
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of sa...
|
Brown Bread No 2
3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful
soda, and salt to taste. Sufficient milk to make a thin batter. ...
|
Brown Bread No 3
2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
cups sweet milk, pinch of soda, and salt to taste. Steam four h...
|
Stuffed Peppers No 2
Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of
butter, pinch of salt, a dash of pepper, seeds of the pepper a...
|
Brown Bread No 1
2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
teaspoonfuls saleratus and sour milk enough to make it the consist...
|
Stuffed Peppers No 1
Cut off the tops and remove the seeds. Cut in small pieces 8 or 10
tomatoes and cook with a little butter and onion until tender. Add ...
|
Squash And Corn Spanish Style
3 small summer squashes, 3 ears of corn. Chop squash and cut corn from
cobs. Put in a saucepan a spoonful of lard or butter, and when ...
|
Stuffed Tomatoes No 2
Take nice, smooth tomatoes and remove part of the insides. Chop 1 small
onion, 2 green peppers and some of the tomato that was removed...
|
Stuffed Tomatoes No 1
Cut off a small piece of the top; squeeze out the seeds and water.
Remove the meat of the tomato with a spoon, without breaking or inj...
|
New England Corn Pudding
Take 2 dozen ears of green corn well-filled, but young; grate or pound
the corn, and add 1 pounded soda cracker and a little salt. Bak...
|
Celery Root
Pare and boil till tender in salted water. Thicken the liquor with flour
and cream, or milk, and pour over toast. Stewed celery and mu...
|
Boiled Artichokes
First clean, then soak in cold water fifteen minutes. Then put in
boiling water till soft, testing them by pulling off leaves.
...
|
Stuffed Artichokes
Boil artichokes till soft. When cold, scrape leaves and cut out the
hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 eg...
|
Stewed Carrots French Style
Take 2 bunches French carrots, clean and trim; put in a saucepan with
salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lump...
|
Potatoes In Cases
Bake potatoes of equal size, and when done and still hot, cut off a
small piece from each potato. Remove the inside carefully, leaving...
|
Escalloped Potatoes
Take some cold sliced potatoes, butter your baking dish, put a layer of
potatoes, dredge over flour, put on bits of butter, salt and p...
|
Baked Cream Potatoes
Cut raw potatoes in very thin slices and put a layer of them in a
buttered earthen dish. Cover the layer with pieces of butter, and se...
|
Tomato Salad
Scald and peel tomatoes and cut holes in the top of each. Make a rich
salad dressing, into which stir some cold peas, beans and beets,...
|
Salad Dressing
1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
tab...
|
Clayton's Celebrated Salad Dressing
Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
1/4 of a pint of best olive oil, stirring rapidly till thick....
|
Dressing For Cold Slaw
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
mustard, butter size of an egg. Cook like custard.
...
|
Boiled Salad Dressing
3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup
vinegar, salt to taste. Mix eggs and mustard to a cream, then add...
|
Stuffing For Turkeys
5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
fine. Add 1/2 pint of milk and season with salt and pepper. (Add...
|
Chestnut Stuffing
Shell 1 pint of large chestnuts; pour on boiling water and remove the
inner skin. Boil in salted water, or stock, until soft. Mash fin...
|
Spanish Receipt For Cooking Tongue
Soak a fresh tongue over night. In the morning take the skin off by
boiling water. Mix together 1 large spoon of lard, 1 quart raw bea...
|
Sheep's Tongues
Boil them in soup stock until tender, with a seasoning of salt, pepper
and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 ...
|
Kidney Stew
2 beef kidneys cut in small pieces. Pour cold water over, and as it
boils pour off and repeat. The third time let it simmer slowly for...
|
Chops And Tomato Sauce
Fry some pieces of pork in the spider, then cut up and fry a few onions.
Into this pour some peeled and cut-up tomatoes; stir till all...
|
Calf's-head Stew
1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonf...
|
Boiled Ham
Put a ham weighing 14 pounds in a large kettle and half cover with cold
water and cook slowly. When the water boils, add a quart of so...
|
Cheese Sticks No 2
3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
Mix together and mould into a paste. Roll out and cut into stri...
|
Welsh Rare-bit No 2
1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
and mustard to taste. Heat the milk in a double boiler; melt th...
|
Cheese Sticks No 1
1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
same as for pastry. Roll thin; cut in narrow strips, and bake ...
|
Welsh Rare-bit No 1
1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small ...
|
Sweet-breads
Clean and parboil the sweet breads; cut them in slices and dip in melted
butter. Roll them in grated cheese; dip in beaten egg; roll i...
|
Veal Loaf
3 pounds of veal cutlets and a small piece of salt pork, all chopped
fine together; a tea-cup of rolled crackers moistened a very litt...
|
Meat Salad
Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of
vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour...
|
Curried Oysters
Strain juice of oysters and cook alone till edges curl. Cook 1
tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mi...
|
Fancy Roast Of Oysters
Remove oysters from liquor and have them free from grit or shell. Scald
1 pint of oyster liquor, and when boiling hot put in the oyste...
|
Baked Oysters In The Shells
Take 50 small Eastern oysters with their liquor and a piece of butter.
Drain the oysters very carefully and strain the liquor. Thicken...
|
Terrapin Stew
Boil according to size thirty or forty minutes, so that the upper shell
will separate from the lower easily. Take "gall-bag" from live...
|
Shrimp Stew
Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
tablespoonful flour and a piece of butter, egg-size. Add red pep...
|
Crab Cutlets
Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
mustard and a good tablespoon of Worcestershire sauce. Put in a s...
|
Canapie Lorenzo
One-third New York cheese, one-third dessicated soft-shell crab,
one-sixth green peppers chopped very fine. Make in pates about the si...
|
Crab Creole For Four Persons
1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch
of cayenne; butter the size of a walnut; 2 tablespoonfuls of ...
|
Deviled Crab
Pick the meat from one large crab and chop a little. Add 2 green
peppers, chopped fine, and mix with cracker crumbs. Add sufficient so...
|
To Fry Soft-shelled Crabs
Use them only when very fresh, as the shells harden after twenty-four
hours. Cut the ends of the small legs off; take off the gills an...
|
Beef Roll
Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;
chopped parsley; the yolk of 1 egg; a little butter and lemon ...
|
Beef Loaf
3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful
of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoo...
|
Pressed Chicken A Nice Luncheon Dish
Boil a chicken, in as little water as possible, till the bones slip out
and the gristly portions are soft. Remove the skin, pick the m...
|
Chicken For Lunch
Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
(not cooking them). Then stew them slowly with gumbo, a little ...
|
Chicken Terrapin No 3
Boil chicken in salted water. 1 quart of cold cooked chicken cut into
dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolk...
|
Chicken Terrapin No 2
Cut a cold boiled chicken in small squares, removing all the skin. Put
into a skillet with 1/2 pint of cream and 1/4 pound of butter, ...
|
Chicken Terrapin No 1
Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.
Make a cream sauce, with 1 cup of sweet cream, a quarter of a ...
|
Brown Fish Chowder
1 onion fried in butter. Cut any white fish in small pieces and fry in
this after first rolling the fish in flour. Take the fish out a...
|
Stuffed Smelt
Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread
crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon...
|
Finnan Haddies From Delmonico's
1/2 pound of fish picked up and braized in butter and cooked in the
following sauce: 1 cup of cream over hard boiled egg cut in square...
|
A Norwegian Fish Dish
Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe
with a soft cloth wrung out in cold water. Scrape all the flesh...
|
Fish A La Creme
3 pounds of sturgeon or any solid white fish boiled until tender. Remove
bone, mince fine, and season with salt, pepper, wine and lemo...
|
Potatoes With Cheese
The potatoes are boiled and cut in small pieces, covered with milk or
cream. Put bread crumbs and cheese over the top. Add butter and ...
|
Vermicelli As A Breakfast Dish
To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
boil briskly ten minutes, drain off all the water and serve h...
|
Fish-balls
1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
well beaten; a little pepper. Wash and pick the fish in small ...
|
Baked Peppers
Cut off tops; take the seeds out and fill with sausage meat. Bake forty
minutes.
...
|
Baked Beans
Soak 1 quart of pea beans over night in cold water. In morning drain and
place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper...
|
Bananas As A Breakfast Dish
Slice bananas lengthwise; put them in a buttered pan and brown in oven;
or they can be dipped in butter and fried; or sliced and serve...
|
Corn Omelet
Take the well-filled ears of corn, cut the kernels down the center,
being careful not to loosen them from the cob; then takeout the pu...
|
Eggs Au Miron With Asparagus
Cut off the green part of the asparagus the size of peas, and scald in
hot water a few minutes, then put in the saucepan with a little...
|
Baked Eggs
Separate the whites from the yolks keeping each yolk separate. Salt the
whites, while beating to a stiff froth, then spread on a platt...
|
Bread Omelet
Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
beaten lightly. Add a cup of milk, pepper, salt and a little nutm...
|
Baked Omelet No 2
1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
thick. Add a dessertspoon of butter and salt to taste. After remo...
|
Baked Omelet No 1
5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat
the whites and yolks of the eggs separately and very stiff; s...
|
Caramel For Coloring Soups
Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup
cold water, stirring briskly, and boil till it thickens. Keep i...
|
Soup A La Minute For Six Persons
Cut 4 ounces of fat salt pork in dice and set it on the fire in a
saucepan; stir, and when it is turning rather brown, add 1 onion
ch...
|
Asparagus White Soup
Cut off the hard, green stems from two bunches of asparagus and put them
in 2 quarts and a pint of water, with 2 pounds of veal (the k...
|
Potato Soup
Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter
size of an egg, a teaspoonful of salt, 1 teaspoonful celery sa...
|
Soupe A L'ognon
Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup
stock. When very hot add 3 onions, sliced thin, then a full 1/2 ...
|
Mushroom Soup
1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,
and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of...
|
Ox-tail Soup
1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail
into pieces and fry brown in butter. Slice onions and 2 carrots...
|
Cream Of Celery Soup
4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
water it is boiled in); rub celery through fine sieve; mix cele...
|
Celery Soup For Six Persons
Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of
milk and 1 of cream); rub through a sieve, add 1 quart of veal...
|
Green Pea Soup
Boil the pods first, then remove and boil peas in same water until soft
enough to mash easily. Add a quart of milk, and thickening mad...
|
Grandmother Sawtelle's Pea Soup
Soak a quart of dried peas over night. In the morning put them on to
boil with fragments of fresh meat; also cloves, allspice, pepper ...
|
Split Pea Soup
1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
in bits; 1 pound lean beef cut the same. Boil slowly two hour...
|
Black Bean Soup
1 pint of beans soaked over night; 2 quarts water and boil five or six
hours, adding water as it boils away; when soft, strain out the...
|
Bean Soup
1 coffee cup of brown beans soaked over night; boil in a gallon of water
with a piece of salt pork 3 inches square (a little beef is g...
|
Mock Bisque Soup
1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
of an egg, pepper and salt to taste, a scant teaspoonful of s...
|
Bisque Soup
2 large onions sliced, 1 can tomatoes. Boil together half an hour or
longer, then put through colander and add 1 quart beef stock, sal...
|
Milk Tomato Soup
Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
pint of milk, 1 teaspoonful of soda, small piece of butter, a ...
|
Tomato Soup Without Stock
1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
mustard, salt and 2 dozen cloves. Stew thoroughly and strain. ...
|
Beef Soup
Boil trimmings of roast beef and beef-steak bones for three hours. Cool
and skim off fat; add half a salt spoon of pepper, 2 teaspoonf...
|
Champagne Jelly
1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint
sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinna...
|
Coffee Jelly
1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a
pint of boiling coffee, sweeten to taste, and set aside to cool...
|
Burlington Pudding
Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of
boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 l...
|
Fig Pudding
2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1
of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. St...
|
Pancake With Fruit
Take 4 eggs, a cup of cream or rich milk, and flour enough to make a
thin batter. Add a little fine sugar and nutmeg. Butter the gridd...
|
Strawberry Custard
1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let
the milk boil, then add eggs and sugar, and let cool. Crush a...
|
Orange Float
1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.
When boiling hot, add 4 teaspoons corn starch. Boil fifteen mi...
|
Kiss Pudding
1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar,
a little salt. Put part of milk, salt and sugar on to boil. D...
|
Batter Pudding
1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
flour, mixed with a little cold milk, beat 4 eggs (yolks and whites...
|
Suet Pudding No 1
1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon
soda, and 1 of salt. Stir quite thick with flour, and boil in...
|
Suet Pudding No 2
1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the
bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry...
|
Suet Pudding No 3
2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1
cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolve...
|
Poor Man's Pudding
1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1
teaspoon saleratus. Steam four hours. Serve with rich sauce.
...
|
Poor Man's Rice Pudding
1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt.
Bake slowly, stirring once or twice.
...
|
Indian Pudding
1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with
a little salt and a piece of butter. Butter dish and bake. Bef...
|
Cracker Pudding
3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and
spice to taste. Pour 1 quart of boiling milk on to the crackers....
|
Lemon Bread Pudding
1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup
butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak...
|
Delmonico Pudding
1 quart milk, piece of butter size of a walnut, 3 tablespoons corn
starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons w...
|
English Plum Pudding No 1
1/2 pound of seeded raisins, same of currants, well washed and dried,
grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 table...
|
English Plum Pudding No 2
1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of
currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a littl...
|
Plain Plum Pudding
6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup
butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a de...
|
Snow Pudding
1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart
boiling water. Stir till it is all dissolved. Add 4 cups white s...
|
Tapioca Cream
Soak 4 tablespoons of tapioca over night in water enough to cover it,
scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, a...
|
Baked Apple Dumpling
1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,
enough cold water to make a stiff dough. Roll-out pastry. Cut wit...
|
Apple Pudding
Boil 6 tart apples, after paring them as for sauce, remove from fire,
sweeten a little. Add a lump of butter, 1 cup cracker crumbs, st...
|
Apple Souffle
1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar,
whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. ...
|
Apple Pan-dowdy
Pare, core and slice 5 apples, and put in a pudding-dish, with a little
water, and 1 cup sugar. Cover with pastry, and bake slowly, br...
|
Apple Sago Pudding
Pare and core the apples, put sugar and cinnamon in the holes. Take as
many tablespoons of sago as you have apples. Mix it with a litt...
|
Sponge Pudding
Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add
a smooth thickening made of 1 cup of flour, mixed with cold mi...
|
Boston Thanksgiving Pudding
2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of
butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful e...
|
Blackberry Pudding
Take baker's bread and cut away the crusts, butter, and slice rather
thick, lay 1 layer of bread and then cover with blackberries and ...
|
Rennet Pudding
Buy a rennet from the butcher (it is the stomach of a very young calf).
Wash it thoroughly, and cut it in small pieces. Put it in a qu...
|
Chocolate Pudding
1 pint milk, 3 sticks grated chocolate, boil until thick, then set away
to cool, 5 eggs, whites and yolks beaten separately, 3 tablesp...
|
Apricot Or Peach Pudding
Butter a pan thoroughly and dust well with cracker flour, and put a row
of apricots or peaches on the bottom of the pan. Take 4 eggs, ...
|
Ice Cream
2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer
five minutes to become thoroughly cold. To make it extra ligh...
|
Banana Ice
6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water.
Pour hot water over the sugar and lemon juice, and stir until it...
|
Lalla Rookh
Cut in small pieces stale sponge cake or lady fingers, a few macaroons,
some French cherries and apricots (glace), and mix all togethe...
|
Orange Marmalade No 1
To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel
until you can run a wisp through it. Peel the others and divide a...
|
Orange Marmalade No 2
4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges
and lemons in water over night, previously slicing them in very...
|
Fig Jam No 1
2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the
juice of the oranges and lemons; also the finest of the pulp ...
|
Fig Jam No 2
6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger
root. Boil three hours.
...
|
Apricot Jam
Pour boiling water on fruit; peel and throw into cold water. Chop the
blanched nuts of the stones and add to the fruit (2 nuts to each...
|
Isabella Grape Jam
Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar
to each pound of fruit. Then boil as for jelly.
...
|
Currant Jelly
1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes
to a boil; add sugar, and boil four or five minutes.
...
|
Pineapple Preserve
Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit
and sugar on together, and when it comes to a boil let it cook ...
|
Preserved Grapes
Eight pounds will make one dozen and a half tumblers. To the grapes put
an equal weight of sugar; then squeeze the pulp from the skin....
|
Brandy Peaches
If possible procure "Morris White" peaches. Peel very carefully and
throw into cold water to keep them white. To 6 pounds of fruit all...
|
Cucumber Catsup
3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grate...
|
Tomato Catsup No 1
1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simm...
|
Tomato Catsup No 2
2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
allspice, 4 pods red pepper or a little cayenne, 2 tablespoons ...
|
Cucumber Pickles
Soak the cucumbers in strong brine over night; in the morning scald a
few at a time in a little vinegar, covering tight and stirring o...
|
Sweet Pickled Figs
To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
vinegar, a small handful of whole cloves, and boil five minutes. Remo...
|
Sweet Pickled Peaches
7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
cinnamon; 3 cloves in each peach. Make the syrup and cook peaches til...
|
Sweet Tomato Pickle
To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
sugar. Boil slowly until thick, then add a scant quart of vinega...
|
Watermelon Pickle Sweet
Pare the melon, cutting away all of red portion; cut in fancy shapes.
Salt in weak salt and water over night. In the morning rinse in ...
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Oil Pickles
100 small cucumbers, 3 pints small white onions. Slice all together and
put layers of cucumbers and onions, with salt between. Let sta...
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Vermont Pickles Cucumbers
The first day make a brine strong enough to bear an egg, and pour
boiling hot on the pickles; cover and let them stand twenty-four hou...
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Tomato Soy
Cut green tomatoes in slices, and to every 16 pounds add 4 quarts
vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of f...
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Peach Chutney
6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green
ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinega...
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Cucumber Sauce
Wash 3 medium-sized cucumbers; grate peel and all and pour off some of
the extra liquid. Add 1 tablespoon each of white pepper, salt a...
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Champagne Punch
To the juice of 20 lemons add 1 pound powdered sugar. To every quart of
this solution add 1 quart rum, 1 of brandy, 1 of champagne. Di...
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A Delicious Punch
1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle
tea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bott...
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Fort Mcdowell Egg Nog
1 egg and about 1/2 pint of milk to each person. A teacup of sugar to
every quart of milk, and 1/2 pint of best brandy. Beat the yolk,...
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Loyal Legion Punch
3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1
dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine app...
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State Of Schuylkill Punch
(A Punch of Colonial Days.)
1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica
rum, 9 quarts of water and ice, ...
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Almond Creams Walnut Creams Chocolate Creams
To the white of 1 egg add an equal quantity of cold water, stir in 1
pound confectioner's sugar, flavor with vanilla, and stir with th...
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Chocolate Creams
1 cup water to 3 of white sugar, boil till it thickens when dropped in
cold water, put Baker's unsweetened chocolate in a bowl without...
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Chocolate Caramels
1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty
minutes.
...
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Huyler's Caramels
1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1
cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle....
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Molasses Candy
2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter
the size of a walnut. Boil twenty minutes briskly and constan...
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Cocoanut Candy
1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut.
Stir till boiled to a flake. Put in buttered tins, and cut in s...
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Cream Candy
1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as
molasses candy, but do not stir. Work in vanilla as you pull it...
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Nut Candy
2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white,
adding nuts and vanilla. Spread on tins to cool. Cut in squares.
...
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Peppermints
3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes.
Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 d...
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Vinegar Candy
2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool
quickly and pull.
...
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Butter Scotch
1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a
little grated nutmeg, and if wished to be pulled, a pinch of ...
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Corn Candy
Pop the corn, pick out all that is good, and pound it a little, just
enough to crack it. Boil about 2 teacups of molasses and a little...
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Orange Drops
Grate the rind of 1 orange and squeeze the juice, taking care to reject
the seeds. Add to this a pinch of tartaric acid, then stir in
...
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Honey Candy
3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for
pulling.
...
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Taffy No 1
1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup
milk, piece of butter the size of an egg, flavoring. Boil twenty
...
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Taffy No 2
6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
stirring. When done, stir in 1 tablespoon butter and 1 teaspo...
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Everton Taffy
1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water.
Boil all together, with the rind of 1 lemon, adding juice, when ...
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Salted Almonds
First shell, then pour boiling water over them, remove skins, put in
baking-pan with small pieces of butter, stir frequently with spoo...
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Salted Almonds With Oil
First blanch the almonds, then throw them, a few at a time, into a
sauce-pan of boiling sweet-oil; as soon as brown enough, take them ...
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Beaten Biscuit No 1
One quart of flour, two teaspoonfuls of baking powder sifted with the
flour, a quarter of a teaspoonful of salt, a large heaping table...
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Beaten Biscuit No 2
Two quarts of flour, three ounces of butter, a little salt and enough
water to make a stiff dough. Beat with a rolling pin or in a
bi...
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Baking-powder Biscuit
One quart of sifted flour, three-quarters of a cup of butter, two
heaping teaspoonfuls of baking powder, one teaspoonful of salt, enou...
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Cream Biscuit
One quart of flour sifted, two rounded teaspoonfuls of Cleveland's
baking powder, two cupfuls of cream and a little salt. Mix, roll ou...
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French Rolls
Two quarts of sifted flour, a pint of warm milk, half a cup of butter
melted in the milk, a quarter of a cup of sugar, three or four e...
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Raised Finger-rolls
Half a pint of milk, half a pint of water, one-third of a compressed
yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter,...
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Windsor Rolls
Melt half a cup of butter in three-quarters of a pint of warm milk,
dissolve one cake of compressed yeast in a little tepid milk, stir...
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Elizabetti Rolls
One cup of sweet milk, half a yeast cake, an even tablespoonful of
butter, two teaspoonfuls of sugar, and one of salt, and flour enoug...
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Rye Rolls
Take in the morning from rye bread dough one cupful, add to it a
tablespoonful of Porto Rico molasses, one tablespoonful of sour cream...
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Gluten Rolls
Three cups of kernel flour, two even tablespoonfuls of baking powder,
half a teaspoonful of salt, two cups of milk. Mix the flour, sal...
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Parker House Rolls
Sift two cups of flour with half a teaspoonful of salt and one
teaspoonful of sugar, then add a cup of tepid water in which a cake of
...
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Boston Brown Bread
One cup of yellow corn meal, one cup and a half of Graham flour, an even
teaspoonful of salt, an even teaspoonful of soda, two cups of...
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Boston Brown Bread With Raisins
Follow the preceding recipe, adding a cup of raisins stoned and slightly
chopped. Very nice for nut sandwiches and stewed bread.
...
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Boston Brown Bread Stewed
Cut the bread into dice, and when the milk boils add the bread and stew
gently fifteen minutes. The proportion is about a cup of milk ...
|
Graham Bread
Half a pint of milk, half a pint of water, a pint and a half of white
flour, an even teaspoonful of salt, half a yeast cake dissolved ...
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Rye Bread
Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
salt in a cup and a third of tepid water, then stir into it a...
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Quick White Bread
Three pints of flour, an even teaspoonful of salt, two cakes of
compressed yeast dissolved in tepid water and enough milk to make a so...
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Date Bread
Break the dates apart, wash and drain them in a colander, shake them
well, set in a warm place to dry. Stone and chop enough to make a...
|
Coffee Bread No 1
One pound of flour, two eggs, six tablespoonfuls of melted butter, six
ounces of sugar, a teaspoonful of soda, a teaspoonful of cream ...
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Coffee Bread No 2
Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch
of salt, three tablespoonfuls of melted butter, three-quarter...
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Norwegian Rolls
Two pounds and a half of flour, a pint and a half of milk, half a pound
of butter, six ounces of sugar, one even teaspoonful of cardam...
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Rice Muffins
Boil a scant half cup of rice in salted water half an hour, drain well,
and measure out four heaping tablespoonfuls of it into a mixin...
|
Laplands
Half a pint of flour, half a pint of rich milk, a quarter of a
teaspoonful of salt, three eggs beaten separately and very light. Mix
...
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English Muffins
Half a pint of hot milk, half a pint of hot water, half a yeast cake, an
even teaspoonful of salt and one of sugar, and about a pound ...
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Graham Popovers
Beat three eggs very light, and add to them one tablespoonful of sugar,
one pint of milk, a saltspoonful of salt. Put in a mixing bowl...
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Graham Gems
To one quart of sweet milk, four cups of Graham flour, a teaspoonful of
salt. Stir together and beat well, the longer the better. Have...
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Gems Of Kernel Middlings And White Flour
Two cups of kernel flour, two cups of white flour, four cups of milk or
two of milk and two of water, one egg; a little salt, a heapin...
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Gems Of Rye Meal
Mix together three-quarters of a cup of rye meal and a quarter of a cup
of white flour and a saltspoonful of salt. Beat two egg yolks ...
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Corn Batter Bread
Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
corn meal, add a heaping teaspoonful of butter, a heaping teasp...
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Corn Bread
Put half a pint of yellow corn meal in a mixing bowl, pour over it one
pint of rich, sweet milk. When cold add two tablespoonfuls of m...
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Corn Griddle Cakes
One cup of yellow corn meal in a mixing bowl, pour over it three cups of
boiling milk. When cold add two tablespoonfuls of melted butt...
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White Bread Griddle Cakes
Chop as much stale bread as will measure two cupfuls, put it into a bowl
and pour over it a cupful of sweet, rich milk, let it soak fo...
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Boston Brown Bread Griddle Cakes
Crumble enough Boston brown bread to make two cupfuls, pour over it a
cup of sweet milk, soak an hour. Then mash fine in the milk, add...
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Waffles
Put a quart of milk to warm, melt a quarter of a pound of butter in it
and stir in a teaspoonful of salt. When cold add a pint of sift...
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Epicurean Rolls
Boil several potatoes and put them through a vegetable press or else
grate them, measure one cupful, one tablespoonful of sugar, half ...
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Bread From Rummer Flour
Two quarts of improved Graham flour, half a pint of boiling water, half
a pint of lukewarm water, one-fourth of a yeast cake dissolved...
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Biscuits Of Kernel Or Graham Flour
Follow the recipe for baking powder biscuits, using kernel or Graham
flour instead of white flour. If Graham is used sift twice before...
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To Soft Boil Eggs
Cover the eggs with cold water in a saucepan, place over the fire, and
when the water comes to the boiling point the eggs are perfectl...
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To Hard Boil Eggs
Put the eggs in boiling water and boil hard for ten minutes, set them
where they will boil gently for ten minutes more, then remove fr...
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Eggs A La Creme
Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
bread and fill with layer of eggs cut in slices, strewing them ...
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Eggs Au Gratin
Boil twelve eggs hard, shell and cut them in slices and lay them in a
deep dish in close circular rows; make a sauce of a tablespoonfu...
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Nun's Toast
Cut four or five hard boiled eggs into thin slices; put a piece of
butter half the size of an egg in a saucepan, and when it begins to...
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Eggs A La Maitre D'hotel
One-quarter of a pound of fresh butter, half a pint of milk, one
tablespoonful of flour, one tablespoonful of minced parsley, half a
...
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Egg Timbales
For six persons use half a dozen eggs, three gills of milk, one
teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
teasp...
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Eggs Stuffed With Mushrooms
Boil half a dozen eggs hard; when done pour cold water over them, shell
and cut in half lengthwise; take out the yolks, mash them and ...
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Eggs With Cream
Melt a small lump of butter in a shallow baking dish and break into it
carefully six eggs, pour over them a third of a cup of boiling ...
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Curried Eggs
Boil six eggs hard, cut in half lengthwise, make a white sauce and stir
into it a heaping teaspoonful of curry powder; put the eggs ca...
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Stuffed Eggs
Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
them very fine; put aside a heaping teaspoonful of it, add to ...
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Fried Stuffed Eggs
Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
of the whites evenly, and pressing the two halves together so a...
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Fricasseed Eggs
Put two tablespoonfuls of butter in a spider, when hot add a
tablespoonful of flour, stir until smooth, then add a teaspoonful of
fin...
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Egg Chops
Take five or six hard-boiled eggs, rub the yolks through a sieve and
chop the whites rather fine; put a cupful of milk in a saucepan o...
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Plain Omelet
Beat six eggs, the yolks to a cream, the whites to a stiff froth, add
three tablespoonfuls of warm milk to the yolks and then beat int...
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Omelet With Cheese
Follow the recipe for plain omelet; while it is cooking stir in three
tablespoonfuls of grated Parmesan cheese and finish as above.
...
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Omelet With Mushrooms
Make an omelet as in preceding recipe. Have a quarter of a pound of
fresh mushrooms chopped fine and cooked until tender in a little b...
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Omelet With Tomatoes
A cup of tomatoes, the water drained from them, cooked and seasoned with
pepper and salt, a teaspoonful of onion juice, and one of gre...
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Poached Eggs With Tomato Catsup
Poach some eggs in boiling water, trim nicely and place each egg on a
round of toast buttered and moistened with a little hot milk. Ha...
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Eggs Poached In Cream
Half a pint of cream, six eggs, salt and white pepper, and a small
teaspoonful of finely minced parsley. Bring the cream to a boil in ...
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Eggs Poached In Tomatoes
Put a quart can of tomatoes in a saucepan over the fire with half an
onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonf...
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Eggs In A Brown Sauce
Boil hard as many eggs as needed and cut either lengthwise in quarters
or in round slices. Brown a tablespoonful of butter and one of ...
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Soups
Bran tea, made in the proportion of a pint of bran to three quarts of
water, is used by many vegetarians as a foundation for soup. Butte...
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Cream Of Jerusalem Artichokes
Wash and peel enough artichokes to make a pint when cut in slices. Put
them in a saucepan with a tablespoonful of butter, let them sim...
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Cream Of Asparagus
Prepare a bunch of asparagus in the usual way for cooking, cut off the
points about an inch in length and put aside. Cover the stalks ...
|
Cream Of Lima Beans
Put over the fire a quart of lima beans in boiling water to cover them;
when nearly tender add a bay leaf, half a white onion, and sal...
|
Cream Of Cauliflower
Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
the rest into a saucepan with three cups of boiling water, on...
|
Cream Of Celery
Take of the coarser parts of celery as much as will make two heads, wash
and cut in pieces, put in a saucepan with half an onion cut i...
|
Cream Of Chestnuts
Shell and blanch a pint of large French chestnuts. Put them in a
saucepan and almost cover them with boiling water, cook until tender....
|
Cream Of Cucumbers
Peel and cut into slices four cucumbers and one small white onion, put
in a saucepan with enough boiling water to cover them, cook unt...
|
Cream Of Summer Squash
Peel the squash, slice thin, put in a saucepan and add boiling water to
come nearly to the top of the squash. When nearly tender add a...
|
Cream Of Lettuce
Take two heads of nice, fresh lettuce, wash and drain and chop fine with
half a small white onion, put in a saucepan with two heaping
...
|
Cream Of Mushrooms
Wash one pound of mushrooms, skin and stem them. Put the skins and stems
in a saucepan with a cup of boiling water and boil ten minute...
|
Cream Of Green Peas
Put a quart of green peas into a saucepan with a slice of white onion,
cover with boiling water and cook until tender. Remove from the...
|
Cream Of Rice
Wash carefully a third of a cup of rice and put it on the fire in a pint
of boiling water with a white onion and a stick of celery, le...
|
Cream Of Spinach
Take two large handfuls of spinach, after it is washed and picked over,
a small head of lettuce, a few sprigs of parsley, and a small ...
|
Carrot Soup
Take half a dozen small French carrots, wash and scrape them, put in a
saucepan with boiling water and cook until tender, remove from ...
|
Celeriac Soup
Wash, peel and slice three celery roots, put them in a saucepan, cover
with boiling water, cook until tender, and mash them through a ...
|
Mock Clam Soup
Soak a pint of marrowfat beans over night in water enough to cover them.
In the morning drain, and put them on the fire with a small o...
|
Corn And Tomato Soup
Grate the corn from six ears of sweet corn. Put the cobs into a quart
and a pint of water and cook until all the sweetness is extracte...
|
Soup Crecy
Take three large carrots, wash and scrape and cut them into slices, put
them in a saucepan with half an onion, a stick of celery, and ...
|
Curry Soup
Prepare for cooking two small white onions, two French carrots and half
a turnip cut in slices, and cook slowly in a pint of boiling w...
|
Mock Fish Soup
It is better to prepare the balls for this soup first, as follows: Put
in a saucepan a tablespoonful of white flour and two tablespoon...
|
A Norwegian Sweet Soup
Put a quarter of a cup of rice into three cups of boiling water with a
small stick of cinnamon, and let it boil nearly an hour. About ...
|
Onion Soup
Melt two tablespoonfuls of butter in a spider, when it bubbles add four
large onions, washed, skinned and cut in slices, let them simm...
|
Soup Of Green Peas No 1
Take from a pint of green peas two heaping tablespoonfuls and set aside.
Put the rest in a saucepan with half a white onion, in boilin...
|
Soup Of Green Peas No 2
Put one quart of green peas over the fire in three quarts of boiling
water with three French carrots, a small turnip cut into dice and...
|
Potato Soup
Take four large potatoes, peel and boil them tender in water, mash very
fine with a small tablespoonful of butter, add as much boiling...
|
Puree Of Vegetables
Cut fine three onions, one turnip, two French carrots and four potatoes,
put in a saucepan with four tablespoonfuls of butter and a li...
|
Puree Of Turnips
Peel and slice some young turnips, add an onion and carrot sliced, cover
with boiling water and cook until tender. Mash them in the wa...
|
Vegetable Soup
One cup and a half of green peas, three small French carrots, and a
small cauliflower cut into flowerettes, one pint of milk, half a c...
|
Tomato Soup
Put a generous tablespoonful of butter in a saucepan, when it is hot add
half an onion chopped fine, let it stew gently for a few minu...
|
Barley Soup
Put a quarter of a cup of well washed barley with a bay leaf and a small
blade of mace into a pint and a half of cold water, boil slow...
|
Black Bean Soup With Mock Meat Balls
Soak over night a pint of black beans in a quart of water. In the
morning drain, and cover with fresh water, set the saucepan on the
...
|
Egg Border With Rice And Curry Sauce
Stir four eggs together, add three-quarters of a cup of rich milk, a few
drops of onion juice, and salt and pepper to taste; beat a li...
|
Rice Border With Vegetables Or Hard Boiled Eggs In Cream Sauce
Three-quarters of a cup of Carolina rice, picked over carefully and
washed. Boil fifteen minutes in salted water. Drain off the water ...
|
A Border Timbale Of Mock Chicken
Take three-quarters of a cup of rich milk, put half of it into a
saucepan with an ounce and a half of butter, let it come to a boil, a...
|
A Mould Of Spaghettina
Put three-quarters of a cup of spaghettina, broken in small pieces, into
a quart of boiling water with an even tablespoonful of salt. ...
|
Spinach Border Mould
Prepare the spinach as in recipe for spinach pudding, butter a border
mould, dust it with bread crumbs, and press the spinach mixture ...
|
A Filling For The Center Of Mould Of Spinach
Break two eggs in a bowl, add a little salt and four tablespoonfuls of
cream and beat them slightly. Turn into a buttered tin cup and ...
|
Mock Cod Fish Balls
Six medium sized potatoes, washed, peeled and boiled for ten minutes in
salted water. Drain and grate them while hot and stir in two h...
|
Mock Fish Balls In Curry Or Cream Sauce
Five ounces of plain boiled potatoes put through a patent vegetable
strainer or mashed very fine. Add three ounces of butter and a sli...
|
Mock Fish A Norwegian Dish
Take three or four large white potatoes. Wash and peel them and boil
until only half done. Grate them, and take only the part that has...
|
Mock Meat
Put three-quarters of a cup of milk and three ounces of butter in a
saucepan on the fire. When it boils stir in three ounces of dried ...
|
Spaghettina Chops
Spaghettina is finer than spaghetti, and for sale at Italian groceries.
Half a cup of milk, half a cup of spaghettina, broken into bit...
|
Tomato Chops
Measure three-quarters of a cup of tomatoes after the water has been
drained off, put in a saucepan over the fire and stir into it a c...
|
Savory Fried Bread
Cut slices of stale home-made bread about half an inch thick, shape them
like chops, soak the slices in a rich, well seasoned vegetabl...
|
Mock Fish Chops
Pare three good sized potatoes, cut fine and throw them into cold water
to prevent them from turning dark. When all are cut drain them...
|
Fricassee Of Spaghettina
Take a cupful of spaghettina, broken into small pieces, put in boiling
salted water and cook for three-quarters of an hour. Drain well...
|
Mushrooms En Coquille
Wash half a pound of nice, fresh mushrooms, peel them and cut off the
stems, cut the flaps into dice, and put the skins and stems in a...
|
Ragout Of Egg Plant
Boil a small egg plant until tender. Peel it thinly and set aside to get
cold. Cut in slices an inch thick and cover the bottom of a b...
|
Patties Of Puff Paste
Roll out some puff paste an inch thick, cut with a patty-cutter as many
rounds as are needed, then with a smaller cutter stamp each ro...
|
Savory Rice A Mexican Dish
Wash half a cup of rice, drain from the water. Put a heaping
tablespoonful of butter in a spider, when hot add a small leek or white
...
|
Ragout Of Asparagus With Mock Meat Balls
Scrape and wash a bunch of asparagus, cut in pieces about an inch long
as far as the stalks are very tender, put the remainder of the ...
|
Curried Rice Croquettes
Put three-quarters of a cup of milk in a saucepan with butter the size
of an egg, let it come to a boil, and stir into it one large cu...
|
Mock Fish Croquettes
Slice three medium sized potatoes, boil until tender, but not soft, chop
very fine an even teaspoonful of onion with three zepherettes...
|
Walnut Croquettes
Put half a pint of bread crumbs and a gill of milk in a double boiler,
place over the fire and stir until thick and smooth, add a pinc...
|
Ragout Of Mushrooms
Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into
dice. Put the stems and skins in water to cover and stew them...
|
Mock Chicken Croquettes
Two cups of rye bread--home-made is the best--chopped fine, one cup of
chopped English walnuts. Mix together and chop again with a
ta...
|
Vegetables
Vegetables should be cooked in as little water as possible; the better
way is to steam them. So much of the valuable salts are washed ...
|
To Boil Potatoes
Select potatoes of uniform size, wash and pare thinly, cover with
boiling water and cook half an hour; when nearly done add salt. As s...
|
Potatoes Baked
Select them of uniform size, wash and scrub well, cut a thin slice from
each end to prevent their being soggy. They require nearly an ...
|
To Mash Potatoes
Boil the potatoes carefully, drain from the water, mash fine, and to
four good-sized potatoes add a heaping tablespoonful of butter, a...
|
New Potatoes With Cream Sauce
Select rather small potatoes of uniform size and boil. When done drain
off the water, set them back on the stove to keep hot while mak...
|
Broiled Potatoes
Take some cold boiled potatoes and cut them in rather thick slices
lengthwise, dust with white pepper and salt, dip each slice in melt...
|
Potatoes A La Creme Au Gratin
Chop cold boiled potatoes, put them in a baking dish, pour over them a
cupful of white sauce nicely seasoned, sprinkle with a tablespo...
|
Stuffed Potatoes
Bake some medium-sized potatoes; when done cut in half lengthwise, scoop
out the inside, taking care not to break the skin. Mash the p...
|
Potato Fricassee
Put in a spider a generous tablespoonful of butter and a cup of milk,
when hot add some cold potatoes cut in dice, season with pepper,...
|
Potatoes A La Duchesse
Take cold mashed potatoes that are nicely seasoned with salt and pepper,
form into little round cakes, put them on a tin, glaze over w...
|
Saratoga Chips
Peel some medium-sized white potatoes, and slice them very thin. It is
better to have a potato slicer for these, if possible, as it cu...
|
French Fried Potatoes
Peel some potatoes and cut in finger lengths, not too thick, cover with
ice water, and if they are old it is better to let them stand ...
|
Potatoes A La Maitre D'hotel
Cut cold boiled potatoes in round slices, not too thick, put in a
saucepan with some melted butter, pepper and salt. When they are hot...
|
Potatoes Lyonnaise
Fry a little onion cut in thin slices in plenty of butter; when a
delicate brown add some cold boiled potatoes cut in slices of medium...
|
Potatoes A La Parisienne
Peel and wash some potatoes, scoop out into little balls with a potato
scoop, which is made for the purpose. Boil for five minutes, pu...
|
Potatoes Creamed And Browned
Take a pint of cold boiled potatoes, cut into dice of uniform size. Have
ready a pint of cream sauce, toss the potatoes in this, seaso...
|
Potato Puff
Two cupfuls of smoothly mashed boiled or baked potatoes, two
tablespoonfuls of melted butter, two well-beaten whites of eggs, a
cupfu...
|
White Potato Croquettes
Boil and mash very fine four medium sized potatoes. Put half a cup of
rich milk and a generous heaping tablespoonful of butter in a sa...
|
Potato Papa A Mexican Dish
Wash, pare and boil one dozen small white potatoes, mash while hot and
add to them half a cup of raisins stoned and chopped very fine,...
|
Sweet Potatoes Fried Raw
Peel two or three medium-sized potatoes and cut in slices about a
quarter of an inch thick, fry in boiling fat--when they are a nice b...
|
Cooked Sweet Potatoes Fried
Take several sweet potatoes cut in slices lengthwise, not too thin. Dip
each slice in melted butter and then in brown sugar, and fry i...
|
Sweet Potatoes Mashed And Browned
Boil three sweet potatoes of medium size until done. Peel and squeeze
through the patent vegetable strainer, add a heaping tablespoonf...
|
Sweet Potato Croquettes
Three medium-sized potatoes baked and mashed very fine and beaten to a
cream with one generous tablespoonful of butter, three tablespo...
|
Brussels Sprouts
Pick off any leaves that may be discolored and wash well a quart of
Brussels sprouts, put into a saucepan with two quarts of boiling w...
|
Okra And Tomatoes
A quart of fresh or canned tomatoes--if fresh, skin in the usual
way--cut them in quarters and put over the fire, let them boil until ...
|
Beets
Wash the beets carefully to avoid breaking the skin, and do not cut off
the fine roots, as this will bleed and spoil them. Put on in b...
|
Puree Of Peas
When peas are old this is a very nice way to use them. Put a quart of
shelled peas over the fire in sufficient boiling water to cook t...
|
Puree Of Lima Beans
may be prepared in the same way.
...
|
Puree Of Cucumbers
Peel and slice the cucumbers and put them over the fire in as little
boiling water as will cook them; when tender drain from the water...
|
Stuffed Cucumbers
Peel two large, fine cucumbers, cut in half lengthwise, take out the
seeds. Scrape out carefully the soft part--with a small spoon--in...
|
Cucumbers Stuffed With Mushrooms
Peel two large, firm cucumbers, and cut in half lengthwise; take out the
seeds. Take a quarter of a pound of fresh mushrooms, skin and...
|
Escalloped Egg Plant
Boil a small egg plant, cut it in half, take out the pulp, throwing away
the seeds and skin, chop the pulp fine and mix with it half a...
|
Stuffed Egg Plant
Take half a large egg plant, boil gently until tender, remove from the
fire, take out the pulp carefully so as not to break the shell,...
|
Green Corn Cakes
One quart of grated corn, one teacup of butter melted, four
tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as
...
|
Corn Pudding
Four large ears of corn grated, or a can of corn prepared as for corn
cakes, one heaping tablespoonful of butter, one teaspoonful of f...
|
Mock Oysters Of Green Corn
A pint of grated corn, a cup of flour, one egg, two ounces of butter,
three tablespoonfuls of milk, and salt and pepper to taste. Mix ...
|
Corn Boiled On The Cob
Husk the corn and remove the silk, put in a kettle, and cover with
boiling water. If the corn is young, it will cook in from five to t...
|
Curry Of Corn
A can of corn, one good tart cooking apple, one tomato, a teaspoonful of
finely chopped green pepper, a teaspoonful of grated onion, a...
|
Croquettes Of Salsify And Celeriac
Two roots of salsify and one large celeriac. Wash and scrape them well.
Cut in pieces and cover with vinegar and water and let them st...
|
Indian Curry Of Vegetables
Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
into flowerettes and the potatoes into dice. Put them into a sp...
|
Kohlrabi
Peel them, cut in slices and pour on just enough boiling water to cook
them. Cook until tender. When nearly done add salt. Make a crea...
|
Marrowfat Beans Baked
Pick over carefully and wash one quart of beans, soak in water over
night. In the morning drain, add fresh cold water and bring to a b...
|
Bayo Or Mexican Beans No 1
Put one cup of Bayo or Mexican red beans to soak over night, in the
morning drain off the water and put them in a saucepan with plenty...
|
Mexican Beans No 2
Soak over night a pint of beans and boil as in recipe No. 1 until soft.
Then melt a tablespoonful of butter in a spider; when it bubbl...
|
Emparadas A Mexican Recipe
Take some beans cooked as in Mexican Beans No. 1 and mash them to a
paste. Then roll out some puff paste very thin--about the sixth of...
|
Frijoles Fritos
A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub
them smooth in a mortar, put them into a spider with a quarte...
|
Broiled Mushrooms
Select large flap mushrooms for broiling. Wash, skin and stem them, lay
them on a dish, sprinkle with salt and pepper and pour a littl...
|
Mushrooms On Toast
Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
put in a saucepan with the juice of half a lemon, a tablespoo...
|
Mushrooms Stewed In A Cream Sauce
Make a pint of cream sauce, prepare half a pound of mushrooms as in the
preceding recipe, cut into dice, and stew in the sauce until v...
|
Tomatoes Stuffed With Mushrooms No 1
Wash, skin and stem half a pound of mushrooms, chop very fine, add two
even teaspoonfuls of finely minced parsley, a few drops of lemo...
|
Tomatoes Stuffed With Mushrooms No 2
Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
take out the core and a few of the seeds. Fill with the same for...
|
Escalloped Tomatoes
Strain from a quart can of tomatoes one cupful of water. Put a layer of
the tomatoes in a baking dish, season with salt, pepper and a ...
|
Tomatoes With Egg
Drain the water from a can of tomatoes, press them through a colander,
put into a saucepan over the fire, season with salt and pepper,...
|
French Carrots In Brown Sauce
Select the smallest French carrots, wash and scrape them and boil until
tender in as little water as possible. When done drain from th...
|
French Carrots And Peas
Take a pint of young peas and two bunches of French carrots, cut in
slices or fancy shapes (stars or clover leaves), cook each vegetab...
|
Spinach Pudding
Make a sauce of one ounce and a half of butter, one ounce of flour, a
scant half cup of rich milk, half a teaspoonful of sugar, a grat...
|
Spinach Balls
Put a slightly heaping tablespoonful of butter, a tablespoonful of
cream, and half a teaspoonful of sugar into a saucepan on the stove...
|
Tomatoes And Mushrooms
Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
minutes until nearly all the water has evaporated, season with ...
|
To Boil Rice Plain
Wash half a cupful of rice, drain from the water, have on the fire a
very large saucepan nearly full of salted boiling water. Turn the...
|
Cauliflower With Drawn Butter
Select a nice white cauliflower, take off all the leaves, and cut enough
of the stem off to allow it to stand well in the dish it is t...
|
Escalloped Cauliflower
Cut a cauliflower into flowerettes, cover with boiling water into a
saucepan and cook until tender, let them drain in a colander while...
|
Escalloped Spaghettina
Put a good half cupful of spaghettina, broken in bits, into a saucepan
of boiling water with an even tablespoonful of salt, boil three...
|
Chestnut Puree
Shell some large imported chestnuts and put over the fire in boiling
water, let them cook for a few minutes, rub the skins off, and co...
|
Puree Of Dried White Beans
Pick over and wash a pint of beans and soak over night. In the morning
drain off the water, put the beans into a saucepan with cold wa...
|
Squash Pudding
A large heaping cup of Hubbard squash, measured after it is baked and
mashed smooth, a generous heaping tablespoonful of butter, melte...
|
Squash Fritters
A heaping cupful of Hubbard squash baked and mashed, stir into it a
heaping tablespoonful of butter, a heaping tablespoonful of flour,...
|
Summer Squash
Wash and peel two large summer squash, cut in small pieces and remove
the seeds, cover with boiling water and cook until tender. Drain...
|
Rice Croquettes
Put three-quarters of a cup of milk in a saucepan over the fire, with a
generous tablespoonful of butter, a heaping teaspoonful of sug...
|
Fricassee Of Celeriac
Wash and peel the celery roots, cut them into dice and cook until tender
in as little water as possible, and when nearly done add a li...
|
Yellow Turnip Ragout
Take one large yellow turnip, peel, wash and wipe dry, cut in oblong
pieces. Brown a good lump of butter in a spider, simmer the turni...
|
Tomatoes Stuffed With Cheese
Cut six tomatoes in half, scoop out part of the inside and put this in a
saucepan and cook until nearly all the water has been absorbe...
|
Jerusalem Artichokes
Wash and peel a dozen artichokes, selecting them as nearly the same size
as possible. Cover with boiling water and cook until tender, ...
|
Asparagus
Scrape and wash as much asparagus as is needed, cut the stalks the same
length, tie in bunches and put over the fire in boiling water,...
|
Pointes D'asperges
Cut off the tender green tips of asparagus about an inch and a half
long, cover with boiling water and cook until tender. Add salt jus...
|
Purple Cabbage With Chestnuts
Shred fine as for cold slaw half a purple cabbage, put half of this into
a saucepan, dot with a tablespoonful of butter, sprinkle over...
|
Parsnip Croquettes With Walnuts
Take two good-sized parsnips, peel and cook them until tender in as
little water as possible. When done press the water carefully from...
|
Parsnips Fried
Boil them until tender, cut them in slices lengthwise and fry brown in a
little butter.
...
|
Parsnip Fritters
Wash and scrape them and cut in slices, cover them with boiling water,
cook until tender, mash them through a colander, return them to...
|
To Cook String Beans
String thoroughly, cut in half, then in half lengthwise, throw into
boiling water and let them come to a boil. Remove from the fire, d...
|
Spanish Onions Stuffed
Take two large Spanish onions, wash and skin and tie them to prevent
breaking. Put them into a saucepan over the fire, cover with boil...
|
Stuffed Celeriac With Spanish Sauce
Put over the fire in a saucepan three-quarters of a cup of rich milk and
three ounces of butter, let them come to a boil, then add thr...
|
Spring Cabbage Stewed
Cut the cabbage very small, throw into a saucepan, cover with boiling
water, when nearly done add salt. Cook until tender, drain well ...
|
Spring Cabbage With Cream Sauce
Boil a young cabbage or part of one until perfectly tender, when done
drain all the water from it in a colander, place in a vegetable ...
|
Spring Turnips In Cream Sauce
Pare and cut into dice some young turnips, cook them tender in as little
water as possible, salt when nearly done. Have ready a cream ...
|
White Bread Balls
Take four ounces of bread from which the crust has been removed, cut it
into dice. Put half a cup of milk in a saucepan with two ounce...
|
Noodles
Beat the yolks of two eggs with a little salt and one tablespoonful of
cold water and stir in enough flour to make a very stiff dough....
|
Noodles A La Ferrari
Prepare the noodles as above, and cook in boiling salted-water from
twenty to twenty-five minutes. Drain well. Have ready a tomato sau...
|
Gnocchi A La Romaine
Put two ounces of butter in a saucepan over the fire with two
tablespoonfuls of milk. When this comes to a boil stir in four ounces of...
|
Mayonnaise Dressing
One-half teaspoonful of mustard, one-half teaspoonful of sugar, one
teaspoonful of salt and a dash of cayenne pepper; then add two raw...
|
Cream Salad Dressing
One-quarter of a cup of strong cider vinegar, one cup and a quarter of
water, one-half cup of butter, one teaspoonful of mustard, one
...
|
French Dressing
One tablespoonful of vinegar, three tablespoonfuls of olive oil, a
saltspoonful of salt and one of white pepper, and a few drops of an...
|
Tomato Ice Salad
Put a quart can of tomatoes in a saucepan over the fire with half an
onion, a slice of green pepper, if convenient, three cloves, two ...
|
Tomato Jelly
One can of tomatoes put on to heat in a granite or porcelain-lined
saucepan with a large slice of onion, one clove, two bay leaves, a
...
|
Spaghettina And Celery Salad
Take some cold boiled spaghettina, chop--not too fine--and cover with a
French dressing, and let it stand on the ice until serving tim...
|
Salad Of Fairy Rings And Puff Ball Mushrooms
Have both very fresh; cook the fairy rings until tender, set aside to
get cold, then put on the ice. Take an equal quantity of puff ba...
|
Salad Of Fresh Fruit
Peel and cut into dice enough fruit, peaches, tart plums, orange and
banana to fill a cup and a cupful of crisp celery cut fine; have ...
|
Cucumber Jelly
Half a box of gelatine soaked for an hour in half a cup of cold water.
Remove the seeds from a small green pepper, peel and cut into s...
|
Walnut And Celery Salad
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
walnuts, carefully shelled that they may be as little broken as
poss...
|
Pineapple And Celery Salad
Equal parts of celery and shredded pineapple. Have the celery of the
very tenderest, using only the best of the heads. Select a perfec...
|
Fruit Salad
Equal quantities of grape fruit or oranges, bananas, apples and celery.
Peel the grape fruit or oranges, carefully removing all the bi...
|
Potato Salad
Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut
in small pieces which will look attractive when mixed with th...
|
Salad Of Tomatoes Stuffed With Celery
Select nice, smooth, firm tomatoes, one for each person; blanch them in
the usual way, cut a slice from the stem end and remove the co...
|
Celeriac And Lettuce Salad
Boil two or three celery roots in water with a little salt until tender;
drain and let them get cold. Cut them in thin slices, make a ...
|
Raw Jerusalem Artichokes And Lettuce Salad
Wash and peel the artichokes, cut in very thin slices and put into an
earthen bowl with vinegar and water with a lump of ice in it. Th...
|
Salad A La Macedoine
Take several kinds of cold boiled vegetables in equal quantities, such
as green peas, string beans, flowerettes of cauliflower, aspara...
|
Asparagus Salad
Select very tender asparagus, cut off all the woody part and boil until
tender, set aside to get cold, and then put on ice until servi...
|
Cucumber Salad
Peel and cut in very thin slices, lay in a bowl, cover with water,
sprinkle a little salt over them and put a lump of ice on top, let ...
|
Cold Slaw
Select a firm cabbage and shave very fine on a cutter that comes for
this purpose. Use the cream dressing or French dressing with a li...
|
Tomato Salad
The tomatoes should be blanched in the usual way, and either sliced or
cut in dice or served whole; or they may be cut in quarters, no...
|
Endive
is excellent with French dressing.
...
|
Egg Salad
Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
fine. Mix together in a saucepan the third of a teaspoonful ea...
|
Apple Betty
Two cups of tart cooking apples, chopped, a cup and a half of stale
bread crumbs--bakers' bread is the best; four heaping tablespoonfu...
|
Apple Charlotte
Pare, core and quarter eight or nine good cooking apples, put them into
a double boiler with two tablespoonfuls of butter, half a cup ...
|
Apple Croquettes
Peel, core and quarter four good-sized cooking apples, cut in thin
slices and put them in a granite ware saucepan over the fire with a...
|
Apples Stewed Whole
Take some nice, tart cooking apples, pare and put them into a saucepan
with the juice of two lemons and the rind of one; cover with wa...
|
Apple Souffle
Seven tart, juicy apples, pared and cored, and cut fine. Put them over
the fire in a double boiler without any water, steam until tend...
|
Apple Custard No 1
Grate some good, tart cooking apples--enough to measure one quart. Beat
a generous tablespoonful of butter and seven tablespoonfuls of...
|
Apple Custard No 2
Pare, core and quarter half a dozen fine, large cooking apples, put them
in a double boiler with the grated rind of half a large lemon...
|
Baked Apple Dumplings
Sift a pint of flour with a teaspoonful of baking powder and half a
teaspoonful of salt. Put a quarter of a pint of butter into it and...
|
Apple Float
Have a pint of apple puree, made from nice tart apples, sweetened to
taste and flavored with the grated rind of lemon and cinnamon, or...
|
Apples Fried
Wash and wipe some tart cooking apples, cut in slices a quarter of an
inch thick, core and fry them in butter until tender and brown, ...
|
Apple Marmalade
Two pounds of tart cooking apples, one pound of sugar, one pint of
water, one lemon and some blanched almonds. Stir the sugar and wate...
|
Apple Meringue
Put a pint of apple sauce, made of tart cooking apples, slightly
sweetened, into a pudding dish. Beat the whites of four eggs to a sti...
|
Apple Pudding No 1
Take some tart cooking apples, pare, core and slice them and lay in cold
water for a few minutes to prevent them from turning dark. Pu...
|
Apple Pudding No 2
Prepare the apples as for Apple Pudding, No. 1. When tender mash through
a colander, and put the puree back on the stove. When it boil...
|
Apples Stewed In Butter
Take half a dozen good, tart cooking apples--greenings or Newtown
pippins; peel, cut in slices about a quarter of an inch thick and co...
|
To Steam Apples
Pare and core some good cooking apples, place them in an earthen or
granite ware dish that fits in a steamer. Have water boiling in th...
|
Scalloped Apples
Pare, core and cut in slices some good, tart cooking apples, put a layer
in a baking dish with sugar, cinnamon and a grating of lemon ...
|
Banana Fritters
Half a pint of sweet milk, a scant half pint of flour, two rounded
teaspoonfuls of baking powder and a small pinch of salt, stir all
...
|
Bavarian Cherry Cake
Half a pound of fine, juicy black cherries, five tablespoonfuls of fine
bread crumbs, five tablespoonfuls of powdered sugar, five eggs...
|
Cranberry Bavarian Cream
Stew one quart of cranberries; while hot rub through a sieve; measure
out half a pint, and add to it a half cup of granulated sugar. H...
|
A Mould Of Fresh Fruit
Take enough fresh, ripe currants and raspberries to make half a cupful
of juice of each, and press through a sieve fine enough to reta...
|
A Dessert Of Mixed Fruit
Peel some sweet, juicy oranges, removing all the white, bitter skin, cut
in thin slices and put a layer at the bottom of a glass dish,...
|
Gooseberry Pudding
Use either ripe or unripe English gooseberries for this pudding, stem
and pick off the flower, wash and cover with water and cook unti...
|
Pineapple Meringue
Half a large or one small pineapple grated, two ounces of butter, three
of granulated sugar, an ounce and a half of grated bread crumb...
|
Prune Souffle
Soak three-quarters of a pound of prunes in water to cover them over
night, cook until soft in the water they were soaked in, drain, t...
|
Prune Mould
Prepare a prune puree as above and to the same quantity have a third of
a box of gelatine soaked in a little of the water the prunes w...
|
Stewed Dried Figs
Wash and cut in half two dozen dried figs, slice very thin one small
lemon, add to the figs, put in a saucepan and pour over them cold...
|
Rhubarb Meringue
Take three cups of stewed rhubarb, put in a saucepan over the fire,
sweeten to taste, and when hot add two ounces of butter and three ...
|
Scalloped Rhubarb
A dozen large stalks of young rhubarb, washed and scraped and cut in
thin slices, half a loaf of bakers' stale bread grated, four heap...
|
Rice And Date Pudding
Half a cup of rice washed and boiled in water, one pound of dates,
washed first in cold then in hot water, stoned and chopped a little...
|
Rice And Fig Pudding
may be made according to the preceding recipe, steaming or stewing the
figs a little and chopping slightly.
...
|
Rice And Raisin Pudding
Soak the raisins, seed them and stew a little, and follow the same
recipe.
...
|
Rice And Prune Pudding
Soak the prunes over night, stew and stone and slightly chop them and
proceed as in the other puddings. Any kind of dried or fresh fru...
|
Rice Flour Pudding
Take a quart of milk, leaving out enough to mix with three ounces of
rice flour, put the rest in a saucepan over the fire. When it boi...
|
Rice Souffle Cold
Put into a double boiler a quarter of a pound of well washed rice, a
pint and a third of milk, a small tablespoonful of butter, and co...
|
Rice Pudding No 1
Take a quarter of a pound of rice, wash well in cold and then scald in
boiling water, drain and put on in a quart of sweet milk in a d...
|
Rice Pudding No 2
Put a scant half cup of rice to soak in water for an hour, then boil in
salted boiling water for twenty minutes. While it is cooking p...
|
Rice Omelette Souffle
Boil a quarter of a pound of well-washed Carolina rice in a pint and a
half of milk until stiff. Stir in two ounces of butter, half a ...
|
Strawberry Shortcake No 1
Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie
crust, and line three layer cake tins and bake. Put a quart o...
|
Strawberry Shortcake No 2
Make a biscuit dough in the proportion of a pint of flour, a heaping
teaspoonful of baking powder and half a teaspoonful of salt, a
t...
|
Ladies' Locks Filled With Strawberries
Roll the puff paste thin, cut in strips an inch wide and about twelve
inches long; wind these around the forms overlapping the paste a...
|
Strawberries Scalloped
Equal quantities of fresh strawberries and bakers' stale bread grated.
Begin with a layer of the berries, sprinkle well with sugar, th...
|
Currant Pudding
Stem and wash some currants, mash through a sieve, add as much water as
there is currant juice and sweeten to taste. To one quart of l...
|
Stewed Dates
Break the dates apart, wash in cold, then in hot water, drain them and
cover with cold water; cook until tender--a very few minutes--t...
|
Stuffed Dates
Wash the dates as in the other recipes, drain in a colander and shake
from time to time until they are dry. Stone them and fill with b...
|
Tapioca And Apple Pudding
Six good, tart cooking apples, three-quarters of a cup of pearl tapioca,
sugar to taste and one quart of water. Soak the tapioca in th...
|
Tapioca And Strawberry Jelly
Five ounces of Groult's tapioca, two cups of boiling water, two cups of
strawberry juice, four heaping tablespoonfuls of sugar and a d...
|
Tapioca And Raspberry Jelly
Follow the above recipe, using raspberries in the same proportion.
...
|
Tapioca And Currant Jelly
Follow the recipe for tapioca and strawberry jelly.
...
|
Pearl Sago And Fruit Jellies
Soak half a cup of pearl sago two hours in a cup of cold water, then add
half a cup of water and a cup and a half of fruit juice--stra...
|
Bread And Butter Pudding No 1
Cut six small tea buns in half, butter well, using two generous ounces
of butter for the six, and put them together again. Beat three ...
|
Bread And Butter Pudding No 2
Cut some slices of home-made bread about half an inch thick, butter and
lay in a pudding dish, sprinkle with currants, put another lay...
|
Bread Custard
Put a pint of rich milk in a saucepan on the fire. When it comes to a
boil, add half a cup of grated stale bread crumbs, then stir in ...
|
Fried Bread
Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have
some slices of home-made bread half an inch thick, cut off the c...
|
Chocolate Cream
Soak a third of a box of gelatine in a very little cold water. Put a cup
and a half of milk in a saucepan with four ounces of sweet, f...
|
Chocolate Custard
Put a pint and a half of rich milk into a double boiler over the fire
with the third of a vanilla bean split and cut in small pieces, ...
|
Chocolate Pudding
Beat one-quarter of a pound of butter to a cream and stir in six egg
yolks, one at a time, then add a quarter of a pound of fine, swee...
|
Cottage Pudding
One cup of granulated sugar, a cup and a half of flour sifted, half a
cup of milk, a heaping tablespoonful of butter, two eggs, whites...
|
Caramel Custard Baked
A pint and a half of rich milk, a cup and a half of granulated sugar,
the fourth of a vanilla bean. Put the milk and vanilla bean cut ...
|
Soft-boiled Custard
Put a quart of rich milk in a double boiler over the fire with a third
of a vanilla bean, split in half, and sugar to taste. Beat the ...
|
A Simple Dessert
A loaf of stale sponge cake--one that has been baked in a border mould
looks pretty. Saturate the cake with orange juice to which has ...
|
Ginger Cream
Soak a quarter of a box of gelatine in half a cup of milk for half an
hour, then place the bowl over steam until the gelatine is perfe...
|
Graham Pudding
Two cups of Graham flour, one cup of milk, one cup of Porto Rico
molasses, one cup of raisins stoned and slightly chopped, one egg, on...
|
Nalesneky A Russian Recipe
Beat three yolks of eggs light, add to it half a cup of milk, half a cup
of water, one cup of flour, and a little salt, mix until smoo...
|
Noodle Pudding
Put two ounces and a half of noodles in a pint of boiling milk and cook
until stiff like mush. Remove from the fire, and stir in one o...
|
Paradise Pudding
Melt two and a half ounces of butter in a saucepan, stir into it a
quarter of a pound of sifted flour and a cup and a half of cream or...
|
Princess Pudding
Melt two and a half ounces of butter in a quarter of a cup of rich milk
over the fire, stir an ounce and a half of flour into half a c...
|
English Plum Pudding
Two pounds of raisins, one pound of currants, one pound of citron, half
a pound of almonds, one pound of butter, one pound of flour, o...
|
Sago Souffle
A pint of rich milk, two and a half ounces of butter, one ounce and a
half of sugar, two ounces of pearl sago, one ounce and a half of...
|
Semoulina Pudding
Put a pint and a half of milk on the fire to boil with two ounces of
butter, three ounces of sugar, an ounce and a half of sweet and t...
|
Serniky A Russian Recipe
Put one ball of pot cheese, such as is sold at a creamery for five
cents, in a mixing bowl, break it up with a spoon, and add to it a
...
|
Steamed Pudding
One cup of raisins stoned and chopped, one cup of butter chopped, two
cups and a half of flour, one cup of Porto Rico molasses, one cu...
|
Sponge Cake Meringue
Butter well a pudding dish, cover the bottom with slices of stale sponge
cake about an inch thick, fit closely together. Beat the yolk...
|
Pudding Of Stale Cake
Almost any kind of stale cake will do for this pudding. To three cups of
the cake crumbs allow a cup and a half of milk, three tablesp...
|
Baked Tapioca Pudding
Soak a cup and a half of pearl tapioca two hours in a quart of rich
milk, put it in a double boiler and cook until the tapioca looks c...
|
Tapioca Cream
A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla...
|
Steamed Rice
Half a cup of rice, half a teaspoonful of salt and one and one-third
cups of boiling water. Put in small cups in a steamer, cover clos...
|
Rice Cake
Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
a half of sugar, half a cup of almonds blanched and chopped, ...
|
Brown Bread Pudding
Put in a bowl the yolks of four eggs and three whole eggs and six and a
half ounces of sugar; beat together for fifteen minutes, then ...
|
Vanilla Ice Cream
A quart of rich milk, three-quarters of a pound of sugar, eight egg
yolks and a small vanilla bean. Put the milk in a double boiler wi...
|
Coffee Ice Cream
A quart of rich milk, three-quarters of a pound of sugar, five ounces of
coffee, eight egg yolks. Grind the coffee and stir it into ha...
|
Strawberry Ice Cream
A pint of cream, a pint of strawberry puree and three-quarters of a
pound of sugar. Mix the sugar and strawberry puree together and le...
|
Raspberry Ice Cream
Follow the recipe for strawberry ice cream, using a little less sugar.
All kinds of fresh fruit purees may be used for ice creams.
...
|
Walnut Ice Cream
Follow the recipe for vanilla ice cream, adding a cup of English walnuts
chopped and pounded fine in a mortar, and a little salt. When...
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Orange Ice
Boil a quart of water and a pound of sugar together for ten minutes,
skim and strain and set aside to get cold. Then add the juice of ...
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Strawberry Ice
One quart of berries, one pound of sugar and three-quarters of a pint of
water. Sprinkle the sugar over the berries, stir well and mas...
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White Currant Ice
may be made the same as orange ice, using a quart and a pint of
currants, mashed and put through a sieve, and a quarter of a pound mor...
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Pineapple Ice
One quart of water, a pound and a quarter of sugar boiled and skimmed as
before, and the juice of one lemon and a large, perfectly rip...
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Lemon Ice
One quart of water, a pound and a quarter of sugar, the juice of six
large, fine lemons. Prepare as before, adding the beaten whites o...
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Raspberry Ice
Follow the directions for strawberry ice, adding the juice of two
lemons. Any ripe fruit may be used, such as peaches, apricots, plums...
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Frozen Pudding
Prepare a custard with a quart of rich milk, a pint of cream, a pound of
sugar, and the yolks of eight eggs. Set it on the fire and st...
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Windsor Rock Punch
For twenty-four persons. Boil two quarts of cream; mix with it half a
pound of granulated sugar and twelve eggs. Freeze the same as ic...
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Cake Making
Have all the ingredients measured or weighed, the pans lined with paper
or oiled, the nuts or fruit prepared, and the flour sifted bef...
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Angel Cake
The whites of nine large, fresh eggs. When they are partly beaten add
one-half teaspoonful of cream of tartar and then finish beating-...
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Berlinerkrands A Norwegian Cake
Half a pound of butter washed in two waters and beaten to a cream, two
hard-boiled egg yolks mashed fine and stirred into two raw egg ...
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Blueberry Cake
Half a cup of butter beaten to a cream with half a cup of sugar, one cup
of Porto Rico molasses, one cup of thin sour cream or milk, t...
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Cinnamon Cake
One cup of granulated sugar, butter the size of an egg, one egg, one cup
of milk, two cups of flour, one teaspoonful of cream of tarta...
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Cream Puffs
One pint of water, half a pound of butter, three-quarters of a pound of
flour, and ten eggs. Boil the water and butter together, and w...
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Lady Cake
Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two teaspoonfuls of baking powder, the white...
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Honey Cake A Norwegian Recipe
Two pounds of strained honey, three-quarters of a pound of light brown
sugar, three-quarters of an ounce of bicarbonate of potash, pou...
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Simple Fruit Cake
Three-quarters of a pound of butter, three-quarters of a pound of sugar,
one pound of sifted flour, one-half pound of currants washed,...
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Bavarian Cake
One-fifth of a pound of blanched and chopped almonds, one-fifth of a
pound of flour, one-fifth of a pound of sugar, one-fifth of a pou...
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Pound Cake
One cup of butter, a cup and a half of flour, a cup and a half of
granulated sugar, six eggs, and half a teaspoonful of baking powder,...
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Sponge Cake No 1
Twelve eggs, the weight of ten in powdered sugar, the weight of six in
sifted flour, the grated rind and juice of one lemon. Beat the ...
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Sponge Cake No 2
Four cups of flour, three cups of sugar, one cup of cold water, eight
eggs, two even tablespoonfuls of baking powder, the grated peel ...
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Corn Sponge Cake A Spanish Recipe
Half a pound of corn meal, half a pound of butter, seven ounces of
granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy...
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Spiced Gingerbread
One cup of Porto Rico molasses, one cup of boiling water, butter the
size of an egg, half a teaspoonful of ground cloves, one teaspoon...
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Cream Gingerbread
One cup of Porto Rico molasses, one cup of sour cream, two cups of
sifted flour, one teaspoonful of salt, one teaspoonful of ginger, o...
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Ginger Sponge Cake
Half a cup of milk, half a cup of molasses, one cup of sugar, a third of
a cup of butter, a cup and a half of flour, half a teaspoonfu...
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Soft Gingerbread
One cup of molasses, one cup of butter, one cup of brown sugar, one cup
of sour milk, three and a half cups of flour, half a teaspoonf...
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Ginger Cakes
Three-quarters of a pound of butter, three-quarters of a pound of
granulated sugar, one pound of flour, one teaspoonful of ginger, two...
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Ginger Snaps No 1
Rub three-quarters of a pound of butter into a pound of sifted flour and
mix in half a pound of brown sugar, add six tablespoonfuls of...
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Ginger Snaps No 2
One pint of Porto Rico molasses, one pound of brown sugar, one pound of
butter, two pounds of flour, two tablespoonfuls of ginger, two...
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Hard Gingerbread
Two cups of Porto Rico molasses, one cup of brown sugar, one cup of
butter, two tablespoonfuls of ginger, flour to make the dough stif...
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Brandy Snaps
One pound of flour, a quarter of a pound of butter, a quarter of a pound
of brown sugar, three-quarters of a pound of maple syrup. Mix...
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Pepper Nuts No 1
Two pounds of flour, one and a half pounds of sugar, half a pound of
butter, three eggs, two even teaspoonfuls of soda sifted with the...
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Pepper Nuts No 2
Half a pound of butter beaten to a cream, then add three-quarters of a
pound of sugar, three egg yolks beaten light, half a cup of cre...
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Tea Cakes
One pint of cream, four heaping tablespoonfuls of granulated sugar, two
eggs, a little cinnamon; beat well together and stir into it e...
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Fig Cake
Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two rounded teaspoonfuls of baking powder, t...
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Ginger Layer Cake
Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
third of a cup of butter, one egg, one slightly heaping teaspo...
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Orange Cake
Beat to a cream the yolks of four eggs with one cup of granulated sugar,
to which add the whites of two eggs beaten to a stiff froth, ...
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Pineapple Cake
Make the cake by the same recipe as for orange cake. Bake in three
layers.
FILLING.--The whites of two eggs beaten to a stiff froth...
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Chocolate Layer Cake
Half a cup of butter, two cups of sugar, three whole eggs, or the whites
of six, one cup of milk, three cups of flour, two even teaspo...
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Poor Man's Cake A Norwegian Recipe
Twenty yolks of eggs, five whites of eggs, a pound and a quarter of
sugar, one pint of sweet cream or rich milk, a sherry glass of cog...
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Venison Cakes A Norwegian Recipe
Six eggs beaten light with three-quarters of a pound of sugar, one cup
of sweet cream or rich milk, a pound and a half of flour. When ...
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Seed Cakes
A cup and a half of granulated sugar, a cup and a half of butter, four
eggs, one tablespoonful of caraway seed and flour to roll. Beat...
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Drop Cakes
A cup of butter, a cup and a half of sugar, four eggs, a pint of flour,
a cup of currants, half a cup of sweet milk, a teaspoonful of ...
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Lebkuchen
Half a pound of granulated sugar, half a pound of strained honey, half a
pound of candied orange peel, half a pound of citron, half a ...
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Macaroons A Bavarian Recipe
Blanch and chop fine half a pound of almonds. Beat the whites of three
eggs to a stiff froth, add half a pound of sugar and then the n...
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Chocolate Macaroons A Bavarian Recipe
Two ounces of almonds chopped fine, the whites of three eggs beaten to a
stiff froth, stir in six ounces of sugar and an ounce and a h...
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Soda Cakes
Three egg yolks, a pint and a half of cream, three-quarters of a pound
of butter, an even teaspoonful of soda, one pound and a half of...
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Walnut Wafers
Beat two eggs very light and add to them half a pound of brown sugar;
beat again and stir in half a cup of flour with a quarter of a
...
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Jode Cakes A Norwegian Recipe
Three egg yolks, a pint and a half of cream, three-quarters of a pound
of butter, an even teaspoonful of soda, one pound and a half of...
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Boiled Icing
One cup of granulated sugar, five tablespoonfuls of boiling water, the
white of one egg beaten to a stiff froth. Put the sugar and wat...
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Plain Pastry
Four cups of sifted flour, one cup of butter, a pinch of salt, three
heaping teaspoonfuls of granulated sugar, two tablespoonfuls of l...
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Puff Paste
One pound of flour, one pound of butter and one cup of ice water. Sift
the flour, weigh it and turn into a mixing bowl; pour the water...
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To Make One Squash Or Pumpkin Pie
One cup of squash, one egg mixed unbeaten with the squash, a cup and a
half of sugar, one milk cracker rolled fine, half a teaspoonful...
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Sweet Rissoles
Roll out some puff paste into a thin sheet, cut as many rounds with a
large patty cutter as are needed; put a spoonful of any kind of ...
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Richmond Maids Of Honor
Half a pound of dry curd, commonly called cottage or pot cheese, six
ounces of butter, four eggs, a glass of brandy, six ounces of sug...
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Cheese Cakes
Put a pint of milk on to boil, beat four eggs light and stir into the
milk; when it is a thick curd remove from the fire and when cool...
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Cocoanut Pie A Southern Recipe
One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a
lemon, juice and grated rind, one-half cup of cream, one-half...
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Lemon Pie A Southern Recipe
The yolks of four eggs beaten to a cream with one cup of granulated
sugar and the grated rind of one lemon. Peel the lemon, removing e...
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Mince Meat
One pound of granulated sugar, one pound of raisins, one pound of
currants, half a pound of citron, half a dozen lemons, grated rind a...
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Chocolate Caramels No 1
Six pounds of light brown sugar, one pound of butter, one pound of
chocolate, one pint of cream, one pint of milk, paraffine as large ...
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Chocolate Caramels No 2
One pint of fresh milk, three ounces of chocolate, grated, two pounds of
granulated sugar, half a teaspoonful of cream of tartar. Stir...
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Chocolate Caramels No 3
A quarter of a pound of chocolate, grated, one large cup of granulated
sugar, one cup of milk and a heaping tablespoonful of butter, a...
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Chocolate Cream Peppermints
Mix together two cups of granulated sugar and half a cup of cream, boil
until it holds well together in cold water, or can be rolled b...
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Candy To Pull
Two cupfuls of granulated sugar, half a cup of water, one tablespoonful
of vinegar, butter the size of a walnut. Boil the sugar and wa...
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Chestnuts Glace
Skin the chestnuts and cover with cold water, let them cook gently until
tender, when a large needle can be run through them easily. D...
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Cocoanut Cakes
One pound of granulated sugar, half a pound of grated cocoanut, half a
cup of water and a saltspoonful of cream of tartar. Boil the su...
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Hoarhound Candy
Put a tablespoonful of dried hoarhound leaves in a cup and pour over
them half a cupful of boiling water, cover and let it steep until...
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Marshmallows
Powder very fine eight ounces of gum arabic, dissolve it in three gills
of water over a slow fire and strain. Simmer an ounce and a ha...
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Nougat
A pound of granulated sugar, one teaspoonful of salt, one cup of
blanched and finely chopped almonds or peanuts, or it may be made of
...
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Panoche A Spanish Recipe
Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
milk, butter the size of a walnut. Cook the sugar and milk tog...
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Peppermint Drops
Two cups of granulated sugar, half a cup of cold water, a tiny pinch of
cream of tartar. Boil ten minutes without stirring, let the su...
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Pralines
Two cups of granulated sugar, one-half cup of water, two cups of pecans,
hickory nuts or English walnuts. Put the water and sugar on t...
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Vassar Fudge
Two cups of sugar, two squares or one ounce of Baker's unsweetened
chocolate, a scant cup of milk, one tablespoonful of butter. Boil f...
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Preserve Of Mixed Fruits
Five pounds of ripe currants or cherries, five pounds of granulated
sugar, two pounds of seeded raisins, the pulp of six oranges cut i...
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Red Currant Jam
Pick the currants from the stems, weigh them, and allow three-quarters
of a pound of white sugar to a pound of the fruit. Put the curr...
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Red Currant Jelly
Berries for jelly must be picked when the weather is dry. Pick them
over, taking out all leaves, etc., put them in the kettle and mash...
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Red Currant Syrup
The currants must be fresh and perfectly ripe and picked in dry weather.
Wash and put them in either a porcelain-lined or a granite-wa...
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Black Currant Syrup
Pick from the stems and mash them, a few at a time, in a bowl or granite
saucepan with a potato masher, then put them in a stone jar a...
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Cranberry Jam
Put five quarts of cranberries in a preserving kettle with two quarts of
water and boil gently until the fruit is tender, then add thr...
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Gooseberry Jelly
Use the large English gooseberries and follow directions for currant
jelly.
...
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Gooseberry Jam
Three-quarters of a pound of sugar to every pound of fruit. Put the
fruit on by itself in a porcelain-lined or granite-ware saucepan, ...
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Grape Jam
Press with the fingers the pulp from grapes--Muscat or Concord grapes
make the best jam--seed and measure them, allowing a cup of suga...
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Pineapple Jam
Pare the fruit and carefully take out the eyes, then grate it on a
coarse grater, rejecting the cores, weigh it, and to each pound of ...
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Raspberry Or Strawberry Jam
Allow three-quarters of a pound of sugar to a pound of fruit. Put the
fruit in a preserving kettle over the fire and boil fifteen minu...
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Orange Marmalade
Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
lemons. Cut the rind very thin from a third of the fruit, and bo...
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Pumpkin Chips
Slice very thin and chip about four pounds of pumpkin, put in an
earthenware bowl, and cover it over night with four and a half pounds...
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Ripe Cucumber Pickle
Pare and seed the cucumbers. Slice each cucumber lengthwise in four
pieces or cut it in fancy shapes, cover with cold vinegar and let ...
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Sweet Pickled Peaches
Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To
every seven pounds of fruit take five pounds of granulated sug...
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Sweet Pickled Plums
Follow the recipe for sweet pickled peaches.
...
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Spiced Currants
Take seven pounds of fresh and perfectly ripe currants, pick them over,
wash and stem them and put in a granite-ware or porcelain-line...
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Chili Sauce
Four dozen ripe tomatoes, eight green peppers, three cups of chopped
onion, eight cups of cider or wine vinegar, two cups of brown sug...
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Chili Pepper Sauce
Twenty ripe tomatoes, six green peppers and four white onions chopped
fine, two cups of best wine or cider vinegar, one cup of sugar, ...
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Mustard Pickles
One quart each of tiny whole cucumbers, large cucumbers sliced, green
tomatoes sliced and small button onions, one large cauliflower d...
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Ripe Tomato Pickle
A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half
a pound of ground mustard, one ounce of cloves, two green pep...
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Green Tomato Pickles
One peck of sliced tomatoes, eight onions, one pound of bell peppers,
one pound of horse radish, one pound of white mustard seed, half...
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Gooseberry Catsup
Boil ten pounds of large English gooseberries, seven pounds of coffee
sugar, and three pints of vinegar together for an hour and a hal...
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Raspberry Vinegar
Put a pound of fine fruit into a bowl and pour over it a quart of the
best wine or cider vinegar. Next day strain the liquor on a poun...
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Fruit Sauce
Put a cupful of granulated sugar in a saucepan, pour over it two and a
half cupfuls of boiling water, let it boil a few minutes, then ...
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Fresh Fruit Sauce
Follow the above recipe, using a cupful of pure juice of the fruit
desired and the juice of either a half or whole lemon.
...
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Orange Sauce
Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and
the grated rind of one orange together until light, add a pint ...
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Banana Sauce
Rub two bananas through a fine sieve. Put half a cup of granulated sugar
in a saucepan with one cup of boiling water, add the banana p...
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Foaming Sauce
Beat to a cream a cup of sugar and a quarter of a cup of butter, and add
to it two tablespoonfuls of wine or fruit juice, or in winter...
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Hard Sauce
Cream one tablespoonful of butter, stir in four tablespoonfuls of
powdered sugar and beat until very light, then add a teaspoonful of
...
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Southern Sauce
Beat four tablespoonfuls of brown sugar with two tablespoonfuls of
butter to a cream, and add the well-beaten yolks of two eggs, set t...
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Vanilla Sauce
Put a pint of rich milk in a double boiler, sweeten with two
tablespoonfuls of granulated sugar. While the milk is coming to the
boil...
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Sauce For Noodle Pudding
Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one
teaspoonful of potato flour, half a cup of water, the rind of ...
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Maple Syrup Sauce
Half a pound of maple sugar dissolved in half a cup of cream, or rich
milk. If the latter is used add a teaspoonful of butter.
...
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Savory Sauces
In making sauces great care should be taken to have the saucepans
scrupulously clean and only granite-ware or porcelain-lined saucep...
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Vegetable Stock For Sauces
Take any kinds of vegetables convenient, such as parsnips, celery,
carrots, turnips, green pepper, onion, leek, parsley, celery tops,
...
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Coloring For Sauces Soups Etc
Melt a quarter of a pound of granulated sugar in a spider, cook until it
is a very dark, rich brown, almost black, stir constantly. Gr...
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Olive Sauce
Melt a heaping tablespoonful of butter in a spider and when it begins to
brown stir into it a heaping tablespoonful of flour, let it c...
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Sauce Hollandaise
One-quarter of a pound of butter, one-quarter of a cup of water,
one-quarter of a teaspoonful of salt, the juice of a quarter of a lem...
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Drawn Butter Or Cream Sauce
Melt a large heaping tablespoonful of butter and stir into it a heaping
teaspoonful of flour, let them cook together without browning ...
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Curry Sauce
Curry sauce is made by adding curry powder to taste to a white sauce. It
may likewise be added to a brown sauce.
...
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Cheese Sauce
A white or cream sauce with grated Parmesan cheese added to taste.
...
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Tomato Sauce
Melt a large tablespoonful of butter in a saucepan over the fire, when
it bubbles put into it a small onion and half a green pepper, i...
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Sauce Tartare
may be made by beating a small tablespoonful of butter to a cream,
adding salt, pepper, dry mustard and sugar to taste and the raw yol...
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Sauce Piquante
Melt a heaping tablespoonful of butter in a spider and when it bubbles
stir into it a heaping tablespoonful of flour, cook until it tu...
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Cheese Sandwiches
Half a pound of grated cheese, one tablespoonful of butter, the yolks of
two hard-boiled eggs mashed very fine and a teaspoonful of ma...
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Celery Sandwiches
Use dainty little baking powder biscuits freshly baked but cold, or
white home-made bread for these sandwiches. Only the very tender p...
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Nut And Cream Cheese Sandwiches
Boston brown bread buttered on the loaf and cut in very thin slices;
spread with a filling of cream cheese and chopped walnut meats; p...
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Nut Sandwiches
Graham, rye, and Boston brown bread make very nice sandwiches. Butter
the loaf and cut in very thin slices, sprinkle with chopped nuts...
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Whole Wheat Bread And Peanut Sandwiches
Chop the nuts very fine, butter the bread before cutting from the loaf,
sprinkle the nuts thickly over the butter, press two slices to...
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Olive Sandwiches
Prepare the bread and butter as for other sandwiches. It may be cut in
squares, rounds or triangles to suit the fancy. Stone and chop ...
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Crackers And Cheese Toasted
Butter some zepherettes and sprinkle thickly with grated Parmesan
cheese, bake in a quick oven, or toast on a gridiron; serve hot.
...
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Crackers With Cream Cheese And Guava Jelly
Spread zepherettes with cream cheese and dot with Guava jelly.
...
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Welsh Rarebit
Half a pound of American cheese, two butter balls, two eggs, half a
teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
...
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Cheese Souffle
Melt one tablespoonful of butter in a spider, add to it a slightly
heaping tablespoonful of flour and one cup of hot milk, half a
tea...
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Cheese Straws
Take two ounces of flour and three ounces of Parmesan cheese grated (it
is better to buy the cheese by the pound and have it grated at...
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Pate A Chou For Soups
Put a gill of milk and an ounce of butter into a saucepan over the fire;
when it comes to the boiling point add two ounces of sifted f...
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A Filling For Patties
Break two eggs in a bowl, add a little salt and white pepper, a few
drops of onion juice and four tablespoonfuls of cream, beat slight...
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Gruel Of Kernel Flour Or Middlings
Put a pint of boiling water in a saucepan over the fire; mix two heaping
teaspoonfuls of the flour with a little cold water and stir i...
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Koumyss
Dissolve a third of a cake of compressed yeast in a little tepid water;
take a quart of milk, fresh from the cow, or warmed to blood h...
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Home-made Baking Powder
Procure from a reliable druggist one-half pound of the best bicarbonate
of soda, one pound of cream of tartar and one-half pound of Ki...
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Vanilla Extract
One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight
ounces of French rose water, twenty-four ounces of alcohol 95 per c...
|
Vanilla Sugar
Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut
the beans very fine, pound in a mortar with the sugar; sift an...
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Spinach For Coloring
Pound some spinach in a mortar, adding a little water; squeeze through a
cheese cloth, put in a saucepan over the fire, bring to a boi...
|
Tomato Paste For Sandwiches
Skin and cut small three large tomatoes, cook until tender and press
through a sieve fine enough to retain the seeds; return to the fi...
|
Cheese Paste For Sandwiches
Boil two eggs hard, separate the yolks from the whites, mash the yolks
smooth and chop the whites very fine; mix and put through a veg...
|
Tooth Powder
Precipitated chalk, seven ounces; Florentine orris, four ounces;
bicarbonate of soda, three ounces; powdered white Castile soap, two
...
|
Japanese Cream
Four ounces of ammonia, four ounces of white Castile soap cut fine, two
ounces of alcohol, two ounces of Price's glycerine and two oun...
|
Orange Flower Lotion For The Complexion
Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of
imported orange flower water (Chiris de Grasse), and add to it o...
|
Bay Rum
Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one
pint of alcohol, 95 per cent., two quarts of new New England ru...
|
Fine Lavender Water
Two ounces finest oil of lavender, one ounce essence of musk, one-half
ounce essence of ambergris, one-half ounce oil of bergamot and ...
|
Good Hard Soap
Five pounds of grease, one quart and one cup of cold water, one can of
potash, one heaping tablespoonful of borax, two tablespoonfuls ...
|
Polish For Hard Or Stained Wood Floors
Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one
quart of Venetian turpentine. Cut the wax in small pieces and...
|
Asparagus Soup
4 bunches asparagus
1 small onion
1 pint milk
1/2 pint cream
1 1/2 tablespoon sug...
|
Spinach Soup
1/2 peck spinach
2 tablespoons butter
1 1/2 tablespoon sugar
1 1/2 teaspoons salt
...
|
Crab Gumbo
3 doz. medium Okra
1 doz. Crabs cleaned
2 onions fried
Add the Crabs, then small can tomatoes. Thyme...
|
Tomato Soup
1 large can tomatoes or equivalent of fresh tomatoes.
1 small onion
1 tablespoon salt
dash p...
|
Vegetable Soup
2 1/2 lbs. of beef (with soup bone)
3 quarts of water
1 tablespoon sugar
salt to suit taste
...
|
Chestnut Soup
1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon suga...
|
Peanut Butter Broth
1 pt. fresh sweet milk
1 pt. water
1 1/2 tablespoons peanut butter
1 tablespoon catsup
...
|
Soup For Invalids
Cut into small pieces one pound of beef or mutton or a part of both.
Boil it gently in two quarts of water. Take off the scum and when...
|
Peanut Soup
Peanut soup for supper on a cold night serves the double duty of
stimulating the gastric juices to quicken action by its warmth and
f...
|
Mock Oyster Soup
The oyster plant is used for this delicious dish--by many it is known as
salsify. Scrape the vegetable and cut into small pieces with ...
|
French Oyster Soup
1 quart oysters
1 quart milk
1 slice onion
2 blades mace
1/3 cup flour
...
|
Split Pea Soup Green Or Yellow
1 1/2 pints split peas (green or yellow)
2 1/4 quarts water
2 small onions
1 carrot
...
|
Black Bean Soup
One pint of black beans soaked over night in 3 quarts of water.
In the morning pour off the water and add fresh 3 quarts. Boil slowl...
|
Carrot Soup
One quart of thinly sliced carrots, one head of celery, three or four
quarts of water, boil for two and one-half hours; add one-half c...
|
Veal Soup
Knuckle of veal 2 1/2 pounds
2 raw eggs
3 quarts water
2 tomatoes cut fine
1/2 on...
|
Virginia Fried Oysters
Make a batter of four tablespoons of sifted flour, one tablespoon of
olive oil or melted butter, two well-beaten whites of eggs, one-h...
|
Creamed Lobster
2 tablespoons butter
1 1/2 pints milk
2 tablespoons flour
season to taste
When cooked bea...
|
Salmon Croquettes
Fresh salmon or 1 can of salmon
2 eggs
1/2 cup butter
1 cup fine bread crumbs
1 t...
|
Broiled Salt Mackerel
Wash and scrape the fish. Soak all night, changing the water at bed time
for tepid and again early in the morning for almost scalding ...
|
Shrimp Wriggle
1 pint fresh shrimps
1 heaping cup hot boiled rice
1 medium size green pepper
1 tablespoonfu...
|
Chop Suey
Chop Suey is made of chopped meat and the gizzards of ducks or chickens,
1 cup of chopped celery and 1/2 cup of shredded almonds.
M...
|
Veal Kidney Stew
1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can m...
|
Baked Ham A La Miller
1 ten or twelve pound ham
1 1/2 lb. brown sugar
1 pint sherry wine (cooking sherry)
1 cup vi...
|
Daube
4 lb. rump (Larded with bacon)
2 large onions
2 tablespoons flour
1 small can tomatoes
...
|
Roast Duck
The only way in the world to serve a canvas-back or a mallard, or a
sprig, or even the toothsome teal, is as follows: The plucked bird...
|
Veal Loaf
3 pounds Veal
1/4 lb. Salt Pork
1 teaspoon salt
1/4 teaspoon pepper.
Of the f...
|
Ducks
Take two young ducks, wash and dry out thoroughly; rub outside with salt
and pepper--lay in roasting pan, breast down. Cut in half one...
|
Blanquette Of Veal
2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or ...
|
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of
grated bread crumbs, a beaten egg and seasoned to taste. Roll...
|
Risotti A La Milanaise
2 lbs. rice
1 chicken
1 can mushrooms
1 lump butter
Parmesan cheese
Cut up chi...
|
Belgian Hare
2 rabbits
1 quart sour cream
Thin slices of fat bacon
Skin rabbits and wash well in salt water. Cut ...
|
Pepper Pot
Knuckle of Veal
4 lbs. Honey Comb tripe
1 Potato
1 Red Pepper
1 onion
...
|
Delicious Mexican Dish
Soak and scald a pair of sweetbreads, cut into small bits; take liquor
from three dozen large oysters; add to sweetbreads with 3 table...
|
Hungarian Goulash
3 lbs. beef (cut in squares)
6 oz. bacon (cut in dice)
1/2 pint cream
4 oz. chopped onion
...
|
Stewed Chicken
Clean and cut chicken and cover with water; add a couple sprigs of
parsley; 1 bayleaf and a small onion. When chicken is almost done a...
|
Chicken Pot Pie
Prepare same as for stewed chicken. When done remove chicken from bones;
now boil potatoes enough for family. Line a deep baking dish ...
|
Anti's Favorite Hash
(Unless you wear dark glasses you cannot make a success of Anti's
Favorite Hash.)
1 lb. truth thoroughly mangled
...
|
Giblets And Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite
tender, drain, trim from bones and gristle and set aside.
Boil o...
|
Savory Lamb Stew
Take two pounds spring lamb and braise light with butter size of a
walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and le...
|
Daube
Brown a thick slice from a round of beef in a hot pan and season
carefully, adding water to make a pan gravy; add also a pint of tomat...
|
Liver A La Creole
Take a fine calf liver. Skin well and cut in thick slices. Season with
salt and pepper. Fry in deep fat and drain.
Chop fine two ta...
|
Chicken Croquettes
1 pound of chicken
3 teaspoons chopped parsley
1 1/2 cups cream
1 small onion
1/4...
|
Nuts As A Substitute For Meat
Although many are trying to eliminate so much meat from menus on account
of its soaring cost, the person who performs hard labor must ...
|
Pecan Nut Loaf
1 cup hot boiled rice
1 cup pecan nut meat (finely chopped)
1 cup cracker crumbs
1 egg
...
|
Nut Hash
Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and
any other vegetable which is on hand and put into buttered fryin...
|
Nut Turkey
Nut turkey for Thanksgiving instead of the national bird, made by mixing
one quart of sifted dry bread crumbs with one pint of chopped...
|
Nut Scrapple
On a crisp winter morning a dish of nut scrapple is very appetizing and
just as nutritious as that made of pork. To make it, take two ...
|
Nut Roast
3 eggs (beaten with egg beater)
2 cups English Walnut meats
milk to moisten it
4 cups of bre...
|
Oatmeal Nut Loaf
Oatmeal nut loaf can be served cold in place of meat for Sunday night
tea. Put two cups of water in a sauce pan; when boiling add a cu...
|
Cream Potatoes
Bake the potatoes in a slow oven. When perfectly cold slice rather thin.
Put into a pan, sprinkle on a little flour and toss the potat...
|
French Fried Potatoes
Wash and pare the potatoes and cut into any desired shape. Drain well.
Fry in smoking fat until nicely browned, then drain on browned ...
|
Potatoes Au Gratin
Cut cold boiled potatoes into cubes and make a cream dressing. Butter
the baking dish, put in a layer of potatoes and then a layer of ...
|
Potato Croquettes
Pare sweet or white potatoes and boil as for mashed potatoes. When done
and mashed add a good lump of butter and season well; add a li...
|
Pittsburgh Potatoes
1 onion
1 quart potato cubes
1/2 can pimentos
2 cups white sauce
1/2 lb. cheese
...
|
Sweet Potato Souffle
Boil some sweet potatoes and ripe chestnuts separately, adding a little
sugar to the water in which the chestnuts are boiled.
Mash ...
|
Potatoes A La Lyonnaise
Cut cold boiled potatoes into tiny dice of uniform size. Put two great
spoonfuls of butter into the frying pan and fry two sliced onio...
|
Stuffed Potatoes
Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
and with a teaspoon scoop out the inside of each potato. Put ...
|
Potato Dumplings
To be served with German Pot Roast or Beef a la mode.
4 large raw potatoes grated
8 large boiled potatoes grate...
|
Potato Puffers
Peel and grate 8 large potatoes, one onion, mix at once with two or
three eggs (before potatoes have time to discolor). Have spider ve...
|
Stuffed Tomatoes
(Luncheon Dish.)
5 large tomatoes
1 tablespoon minced green (sweet) peppers
minced onion
...
|
Baked Tomatoes
8 large smooth tomatoes
2 green peppers
1 tsp. salt
1 1/2 pints milk
1 good sized...
|
Green String Beans
1/4 Peck
Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
garlic--parsley. Add beans and 1 cup wa...
|
Fresh Beans Green Or Yellow
1/4 peck beans
1 good size onion
1/2 clove of garlic
2 small tomatoes
1 pinch of ...
|
Barbouillade
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six
tomatoes; 1 green pepper.
...
|
Boiled Rice
Wash very thoroughly one cupful of rice; boil for twenty minutes in
three quarts of boiling water; drain and shake well, pour cold wat...
|
Spinach
Wash thoroughly, then throw into cold water and bring to boiling point;
then add 1/4 teaspoon of soda and boil 5 minutes. Turn into co...
|
Spaghetti
1/2 box Spaghetti
1 can tomatoes
1/2 large onion
1 teaspoon salt
1/8 teaspoon pep...
|
Baked Beans
1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
1/4 pound salt pork
...
|
Creamed Mushrooms
1 lb. mushrooms
flour to thicken
1/4 lb. butter
1/2 pt. sweet cream
To one pound of clean...
|
Macaroni A La Italienne
2 lbs. ground meat
2 onions
1 large tablespoon butter
1 1/2 tablespoons sugar
sal...
|
Rice With Cheese
Cook a cup of rice in rapidly boiling, salted water until almost ready
for the table. Drain, mix with a pint of white sauce, pour into...
|
Rice With Nuts
Prepare rice as above, and mingle with white sauce; add half a cup of
chopped nuts--pecans or hickory nuts preferred; sprinkle a few c...
|
Carrot Croquettes
Boil four large carrots until tender; drain and rub through a sieve, add
one cupful of thick white sauce, mix well and season to taste...
|
Potato Balls
Two soup plates of grated potatoes which have been boiled in the skins
the day before. Add four tablespoons flour or bread crumbs, a l...
|
Vegetable Medley Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of p...
|
Savories
Hot savory and cold salad are always to be recommended--some suggestions
that are worth remembering.
A hot savory and a cold sala...
|
Tomato Toast
Half an ounce of butter, two ounces of grated cheese, one tablespoon of
tomato; paprika. Melt the butter and add the tomato (either ca...
|
Ham Toast
Mince a little left-over boiled ham very finely. Warm it in a pan with a
piece of butter. Add a little pepper and paprika. When very h...
|
Cheese Savories
Butter slices of bread and sprinkle over them a mixture of grated cheese
and paprika. Set them in a pan and place the pan in the oven,...
|
Sardine Savories
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
into strips and butter them. Remove the skin and the bones fr...
|
Oyster Savories
These make a more substantial dish, and are delicious when served with a
celery salad: Six oysters, six slices of bacon, fried bread, ...
|
Savory Rice And Tomato
Fry until crisp a quarter pound of salt pork. Put into the pan with it a
medium-sized onion, minced fine and brown. All this to three ...
|
Stuffed Celery
A most delicious relish is made with Roquefort cheese, the size of a
walnut, rubbed in with equal quantity of butter, moistened with s...
|
Fine Bread
3 small potatoes
1 tablespoon lard
2 handfuls salt
1 handful sugar
Soak the magic yeast c...
|
Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire
wheat flour (sifted if one chooses), one-half cup of New Orleans
...
|
Virginia Batter Bread
2 cups milk
Salt to taste
1 tablespoon butter
1/2 cup of cream
1/2 cup white corn...
|
Bran Bread
4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
1/...
|
Polenta Corn Meal
Take an iron kettle, put in two quarts water with one tablespoon salt.
Heat and before boiling, slowly pour in your corn meal, stirrin...
|
Corn Bread
1 pint corn meal
1 pint flour
1 teaspoon soda
2 teaspoons cream of tartar
1 teasp...
|
Nut Bread
1 beaten egg
1 1/2 cups sweet milk
1 cup light brown sugar
1 cup nuts (Chop before measuring...
|
Hymen Bread
1 lb. genuine old love
7/8 lb. common sense
3/4 lb. generosity
1/2 lb. toleration
...
|
Corn Bread
1 cup flour
2 cups corn meal (yellow)
1/2 cup sugar
3 teaspoons baking powder
1/4...
|
Brown Bread
1 cup sweet milk
1/2 cup brown sugar
1 teaspoon salt
Graham flour to make a stiff batter
...
|
Egg Bread
1 quart meal
1 teaspoon salt
3 eggs
1 cup milk
1 tablespoon lard and butter
Po...
|
Quick Waffles
2 eggs
1 quart of milk
1 quart of flour
a little salt
1 tablespoon molten butter
...
|
Dumplings That Never Fall
Two cupfuls of flour, two heaping teaspoons of baking powder, one-half
teaspoon of salt and one cupful of sweet milk. Stir and drop in...
|
French Rolls
3 eggs
3 ounces butter
1 quart of flour
1 pint sweet milk
1 cake yeast
...
|
Drop Muffins
3 eggs
1 quart of milk
1 tablespoon butter
3/4 cake yeast
flour to make a batter ...
|
Soft Gingerbread
1/2 cup butter
2 eggs
1 cup hot water
1 teaspoon cloves
1 teaspoon soda
...
|
Gingerbread
1 cup sugar
1 cup molasses
2 1/2 cups flour
3/4 cups lard and butter
2 eggs
...
|
Cream Gingerbread
2 eggs, beaten, add
3/4 cup sugar
3/4 cup sour milk
1 tablespoon ginger
3/4 cup m...
|
Cream Gingerbread Cakes
2 eggs
1/2 cup molasses
grated rind of 1/2 lemon
1 teaspoon cinnamon
2 cups flour...
|
Parliament Gingerbread
(With apologies to the English Suffragists)
1/2 lb. flour
1/2 lb. treacle
1 oz. butter
1/...
|
Soft Gingerbread
1 cup sour milk
1/2 cup butter
2 eggs
2 pints flour
1 cup molasses
1/2...
|
Dr Van Valja's Griddle Cakes
1 cup boiled rice
1 level tablespoon flour
yolks of three eggs
pinch salt
Beat the eggs t...
|
Sally Lunn
1/4 cup sugar
1 egg
2 cups flour
2 tablespoons melted butter
1 cup milk
...
|
When Heat Turns Milk Sour
Here is a sour cream filling for cake: Mix equal quantities of thick,
sour cream, chopped nuts and raisins. Add a little sugar and lem...
|
Mocha Tart
Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1
tablespoon of mocha extract (Cross and Blackwell's). Beat whit...
|
Filling For Mocha Tart
3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha
extract. Sugar to taste. Ice top with boiled icing flavored with one...
|
Icing
1 coffee cup sugar
2 Eggs
2 tablespoons butter
2 lemons (juice)
Beat all together and boi...
|
Filling
1 Lemon
1 cup Water
1/2 cup Sugar
1 tablespoon Corn Starch
1 Egg
Grate...
|
Icing
3 cups brown sugar
1 cup sweet milk
3 large tablespoons butter
Boil until it will make a ball in col...
|
Filling For Cake
3 grated apples
1 cup sugar
1 egg
Juice and grated rind of an orange or lemon. Let it come to a boil...
|
Delicious Nut Cake
Old English Recipe, year 1600
Coffee cup is used for measure.
2 cups of sugar rolled fine or sifted
1 cup of...
|
Icing
4 cups sugar
1/2 pint hot water
4 eggs beaten
citric acid about size of pea
vanil...
|
Christmas Cakes
1/2 lb. Butter
6 Eggs
1 lb. Powdered Sugar
Flour enough to roll
Beat eggs separat...
|
Cocoanut Tarts
7 eggs (whites)
1 lb. sugar (pulverized)
1/2 lb. butter
1 cocoanut
Grate the cocoanut, be...
|
Suffrage Angel Cake
(a la Kennedy)
11 eggs
1 full cup Swansdown Flour (after sifting)
1 1/2 cups granulated sugar
...
|
Cinnamon Cake
1 cake compressed Yeast
1/4 lb. Butter
1 tablespoon lard
1 1/2 cups sugar
Pinch o...
|
Inexpensive Spice Cake
1/2 cup shortening
2 cups brown sugar
grated rind of lemon
2 eggs, 3 cups flour
1...
|
Black Walnut Cake
1 cup butter (creamed)
1 cup sugar
4 eggs
1 cup milk
2 teaspoons baking powder
...
|
Scripture Cake
1 cup of butter--Judges 5 chap. 25 Verse
3 1/2 " " flour--1 Kings 4 " 22 "
3 ...
|
Ratan Kuchen
1/2 lb. butter
1 pint milk
4 eggs
1 cake yeast
3/4 cup seedless raisins
...
|
Golden Cake
1/2 cup butter
1 cup sugar
Yolks 10 eggs
1/2 cup milk
2 cups flour
3 t...
|
Pineapple Cake
1 egg
1/2 cup butter
3/4 cup sugar
3/4 cup milk
1 1/2 teaspoons baking powder
...
|
Ginger Cookies
3 lbs. flour
1 lb. butter and lard mixed
1 lb. brown sugar
1 pint molasses
1 good...
|
Pound Cake
1 lb. flour
1 lb. pulverized sugar
flavoring
1 lb. butter
10 eggs
Cream butter...
|
Doughnuts
1 cup Sugar
2 Eggs
2 tablespoons melted butter
1 cup sour or butter milk
1 small ...
|
Cream Cake
1 Cup Butter
1 tablespoon Lard
2 cups Sugar
1 cup Sweet Milk
3 Eggs
2 ...
|
One Egg Cake
1 cup butter
1 1/2 cups sugar
3 cups flour
1 cup sweet milk
1 egg
3 te...
|
Devil's Food
2 cups brown sugar
2 eggs
3 cups flour
1/2 cup boiling water
1/2 cup sour cream
...
|
Bride's Cake
12 eggs (whites)
1 small cup butter
4 small cups flour
2 teaspoons baking powder
...
|
Date Cake
1 Cup Sugar
1/2 Cup Butter
2 Eggs
2 Cups Flour
1 heaping teaspoon baking powder
...
|
Pfeffernusse Pepper Nuts
1 cup Lard
1 cup Butter
2 cups Brown Sugar
3 Eggs
2 teaspoons Annise seed (ground...
|
Cocoanut Cake
1 cup butter
1 cup sweet milk
1 teaspoon soda
1 grated cocoanut
3 cups sugar
...
|
Jam Cake
1 cup brown sugar
2-3 cup butter and lard
3 eggs
1 glass of strawberry jam
1 teas...
|
Hickory Nut Cake
1 cup sugar
1/2 cup sweet milk
3 eggs
1/2 cup butter
2 teaspoons baking powder
...
|
Lace Cakes
1 cup brown sugar
1 egg, not beaten
1 1/2 tablespoon flour
1 round teaspoon butter
...
|
Lace Cakes
1 cup sugar
1 teaspoon butter
2 teaspoons baking powder
1 teaspoon vanilla
2 eggs...
|
Marshmallow Teas
Arrange marshmallows on thin, unsweetened round crackers. Make a deep
impression in center of each marshmallow, and in each cavity dro...
|
Apple Sauce Cake
1/2 cup butter
a little salt
3 cups sifted flour
1/2 teaspoon cloves
1/2 cup nuts...
|
Quick Coffee Cakes
Cream one-fourth of a cupful of butter, three-fourths of a cupful of
sugar, one egg; add one cupful of milk, two and one-half cupfuls ...
|
Sand Tarts
One pound of granulated sugar, three-quarters of a pound of butter, one
pound of flour, one pound of almonds blanched and split, and t...
|
Cheap Cake
2 cups sugar
1 teaspoon butter
4 cups flour
3 eggs
1 cup water
2 teasp...
|
Hermits
1 1/2 cups sugar
3 eggs
1 cup chopped walnuts or hickory nuts
1 teaspoon cinnamon
...
|
Cocoanut Cookies
1 cup butter
4 eggs
1 lemon--juice and rind
4 cups sugar
4 teaspoons baking powde...
|
Grape Fruit Pie
First bake a shell as for lemon pie, then make a filling as follows: Mix
one tablespoon of cornstarch in a little cold water, and over...
|
Spice Pie
The yolks of three eggs, one and one-half cupfuls of sugar, one cupful
of cream, two tablespoons of flour, two-thirds of a cupful of b...
|
Cream Pie
1 1/2 cups milk
2 egg yolks
2 tablespoons sugar
a little salt
1 tablespoon butter...
|
Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt,
one-fourth cup ice cold water, one teaspoon baking powder. Mix s...
|
Orange Pie
1 Large Grated Apple
1 Orange--grated rind and juice
1/2 cup Sugar
2 Eggs--Butter size of an...
|
Lancaster County Pie
1 cup molasses
1 teaspoon soda
1 cup sugar
1 cup boiling water
3 cups flour
...
|
Brown Sugar Pie
2/3 cupful of brown sugar
1 tablespoon butter
2 tablespoons milk
1 1/2 teaspoons vanilla
...
|
Banbury Tart
1 cup flour
2 heaping tablespoons of lard
Cold water
Handle as little as possible; roll thin and cut...
|
Hasty Pudding
My favourite pudding:
Milk one pint.
Flour 1 1/2 table-spoonfuls.
Sugar 1/2 teaspoonful.
Boil the...
|
Bakewell Pudding
The famous dainty from the town of Bakewell,
Derbyshire, England.
PASTE
6 oz. flour
2 o...
|
Graham Pudding
1 cup molasses
1 cup sweet milk
1 1/2 cups graham flour
1 egg
1 tablespoon butter...
|
Norwegian Prune Pudding
1/2 lb. prunes
2 cups cold water
1 cup sugar
1 inch piece stick cinnamon
1 1/3 cu...
|
Suet Pudding
1 cup suet
1 cup brown sugar
1 cup raisins
1 pint flour
1 cup milk
2 t...
|
Plain Suet Pudding
1 cup beef suet
1 teaspoon salt
2 eggs
3 1/2 cups flour
3 teaspoons baking powder...
|
Cottage Fruit Pudding
2 teaspoons butter
1 egg
1/4 teaspoon salt
1 cup sugar
1/2 cup milk
1-...
|
Prune Souffle
One-half pound of prunes, three tablespoons of powdered sugar, four
eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and ...
|
Plum Pudding
2 lbs. suet
1 lb. sugar
1/2 lb. flour
12 eggs
1 pint milk
2 nutmegs gr...
|
Lemon Cream
Cream together the yolks of five (5) eggs and four (4) tablespoons of
sugar. Add the grated rind of one (1) lemon and the juice of one...
|
Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon
juice and a little nutmeg, then beat in enough sifted confecti...
|
Corn Pudding
9 large ears of corn
1 tablespoon butter
1 teaspoon salt
3 eggs or 2 will do (beaten)
...
|
Raw Carrot Pudding
1 cup carrots, grated
1 cup potatoes, grated
1 1/2 cups white sugar
2 cups flour
...
|
Hawaiian Sandwiches
Chop finely one pimento, one green pepper freed from seeds, and a small
cream cheese; add a good pinch of salt and spread between slic...
|
Chocolate Sandwiches
Butter and thinly slice white bread; make a chocolate filling exactly
like fudge, but do not allow it to boil quite to the candy stage...
|
Caramel Sandwiches
Melt a tablespoon of butter with a cup of light brown sugar, and a
tablespoon of water; cook for a few moments, till well incorporated...
|
Fruit Sandwiches
Chop candied cherries, dried figs and stoned dates together; make a
paste with a little orange juice, and spread between buttered slic...
|
Cucumber Sandwiches
Pare and slice cucumbers crosswise. Marinate in French dressing and
place between rounds of buttered bread.
...
|
Anchovy Canapes
Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thin
slices of fresh toast with this; over that put slices of hard ...
|
Sandwiches
Another delightful way of using sardines is as a sandwich. Beat two
ounces of butter until it is soft, then add a little salt, nutmeg,...
|
Apple Sandwiches
Take bran or whole wheat bread cut thin and spread thin with peanut
butter. Wash, pare, quarter, core and slice the apples very thin s...
|
Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over
pears sweet cream dressing. Over this grate cocoanut and on top ...
|
Potato Salad
1/4 Peck of very small potatoes
1/2 Portion Small Onion
1 Small Bunch Celery
2 Tablespoons o...
|
Codfish Salad
1 piece of codfish
1/2 cup diluted vinegar
black pepper to season
1 cup cold boiled potatoes...
|
Swedish Wreathes
Work 1 cup of bread dough, 1/4 cup butter and 1/4 cup lard, using the
hands. When thoroughly blended, toss on floured board and knead,...
|
Bean Salad
1/4 peck Green String Beans
1/2 small onion
1/2 cup vinegar
1/2 cup sweet or sour cream
...
|
Hot Slaw
1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon v...
|
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the
tops with the stems attached; remove all the seeds and white por...
|
Yellow
To make a yellow salad use the yellower heart leaves of lettuce. On them
put diced orange pulp, dressed with French dressing and sprin...
|
Green
On green, but tender leaves of lettuce, put a little mound of spinach,
which has been boiled and pressed through a sieve and mixed wit...
|
Green And White
Peel and boil tiny white turnips of equal size and hollow out the center
of each. Fill with cold boiled peas and mayonnaise and put on...
|
White
Celery, potato, chicken--white meat only--white fish, blanched
asparagus--any or two of these may be used for white salad. Dress with
...
|
Red
Scoop out the inside of tomatoes. Save the slice removed from the top
for a cover and replace it on the tomato after filling it with a...
|
Pink
Strain tomato juice and mix it with equal quantity of white stock--veal
or chicken. Thicken sufficiently with gelatin and harden in mo...
|
Orange Salad
Make mayonnaise with much egg yolk in proportion to other ingredients,
and thin with cider vinegar. Dice tender carrots and arrange on...
|
Tomato Aspic
In Tomato Aspic--Tomato jellies with sardines should be made in ample
time to harden on ice. The aspic referred to is ordinary gelatin...
|
Suffrage Salad Dressing
Yolks of 2 eggs
3 tablespoons of sugar
2 tablespoons of tarragon vinegar
1 pinch of salt
...
|
Cucumber Aspic
Four large cucumbers, one small onion, half a box of gelatine soaked in
half a cup of cold water, salt and white pepper to taste. Peel...
|
Boiled Mayonnaise Dressing
1 egg
1 piece of butter size of walnut
1 tablespoon of sugar
1/2 teaspoon of mustard
...
|
Mayonnaise Dressing Without Oil
2 Tablespoons Dry Mustard
2 " " Salt
2 " " Flour
2 " " Sugar
Sift...
|
French Dressing
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon pepper
4 tablespoons olive oil
...
|
Alabama Dressing
2 cups of oil
yolks of 3 eggs
1/2 cup of vinegar
Make this carefully into a smooth and well blended ...
|
Cooked Salad Dressing
Yolks 2 eggs
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoons butter
6 ta...
|
Caviare Dressing
(For Tomato Salad)
2 heaping tablespoons of caviare
Yolks of 2 eggs, boiled hard and grated
One tabl...
|
Bechamel Sauce
1 1/2 cups whitestock
1 slice onion
1 slice carrot
Bit of Bay leaf
Sprig of parsl...
|
A Sauce For Hot Meats
1/2 cup sharp vinegar
2 tablespoons Colman's Mustard
a little Tabasco Sauce
2 tablespoons Ho...
|
Gravy Warmed Over For Meats
One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup
sherry (may be omitted), 1 tablespoon butter, rubbed smooth with f...
|
Pain D'oeufs
Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and
one-half teaspoon vanilla. Scald three cups of milk and pour sl...
|
Bread Crumb Omelet
4 eggs
small teaspoon salt
little minced onion
4 or 5 cups bread crumbs
2 cups mi...
|
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick
paste, then thin with a little milk. Season with finely cut oni...
|
Florentine Eggs In Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1
tablespoon spinach in each buttered individual casserole, sprinkl...
|
Cheese Souffle
3 eggs beaten separately very light
1 cup sour cream
1 cup grated cheese
2 teaspoons finely ...
|
Oyster Omelet
1/2 pint oysters
3 eggs
salt and pepper to taste
2 1/2 tablespoons butter
Drain oysters. ...
|
Potato Omelet
3 medium potatoes
1 large spoon butter
1/2 tablespoon lard
5 eggs
1/2 onion mince...
|
Strawberry Short Cake A La Mode
1 cup flour
1/2 teaspoon Baking powder
1/4 teaspoon salt
1 heaping tablespoon of butter
S...
|
Frozen Custard
(for above Short Cake)
To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well
beaten, 1 scant cup of granulated sug...
|
Stewed Apples
Cut apples in quarters and immediately put in saucepan and pour over
them boiling water just to cover.
Put on lid and boil quickly ...
|
Cinnamon Apples
3 cups sugar--pinch salt
2 1/2 cups water
1 cup cinnamon drops
8 apples
Make a syrup of w...
|
Fire Apples
Select bright red apples, cut off the tops and with a knife remove the
meat, leaving only sufficient wall to hold apple in shape. Make...
|
Candied Cranberry Recipe
1 quart berries
2 cups sugar
1 1/2 large cups of hot or cold water
pinch of soda
Wash and...
|
Apple Rice
1 cup of rice boiled in water with a piece of butter and a little salt
until half done. Then add six apples cut in pieces. Cook togeth...
|
Jelly Whip
Dissolve one package of gelatin in a cupful of cold water. Add to that
two cupfuls of sugar and one quart of boiling water. Divide the...
|
Pineapple Parfait
Pare and shred a ripe pineapple, add one cup of sugar and let stand for
several hours. Drain off one cup of the juice, boil it with
t...
|
Rice
3/4 cup of rice washed 7 times
1/2 cup currants
1 1/4 cups milk
Yolk of 1 egg
2 1...
|
Pittsburgh Sherbet
Take a cupful of the syrup from a jar of raspberry preserves and the
same amount of juice from a can of pineapple; add two tablespoons...
|
Lemon Sherbet
1 quart milk
2 cups sugar
juice 3 lemons
Dissolve sugar in milk, place in freezer. Add lemon juice a...
|
Fruit Cocktails
Peel and cut one orange and one grapefruit into small pieces, removing
all seeds and white bits of skin, add two sliced bananas, a tab...
|
Synthetic Quince
An Accidental Discovery
I put too much water with my rhubarb and had a whole dishful of
beautiful pink juice left over, about a qua...
|
Grape Juice Cup
Soak the grated rind of one orange in the juice of one lemon for 15
minutes. To this add a cupful of boiling water and a tablespoon of...
|
Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold
water for 30 minutes. Dissolve it over hot water.
Add one cupf...
|
Amber Marmalade
1 orange
1 grape fruit
1 lemon
Slice very thin. Measure the fruit and add 3 times the quantity of
w...
|
Grape Juice
5 lbs Concord Grapes
1 quart water
sugar
Boil grapes five to ten minutes. Then strain through a wire...
|
Sour Pickles
1 peck green tomatoes
1 lb. figs
1 lb. seeded raisins
1 cup vinegar
4 cups sugar
...
|
Sweet Pickles
Tomato and Fig Pickles
One peck of green tomatoes sliced and salted in layers, place in granite
boiler over night. In the morning d...
|
Lemon Butter
6 eggs
3 very large lemons (rind and juice)
2 cups sugar
2 tablespoons water
butt...
|
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and
bring to a boil. In...
|
Prunes And Chestnuts
3 lbs. dried prunes
2 lbs. large chestnuts
1/2 lb. Sultana raisins
1 table spoon butter
...
|
Heavenly Hash
2 boxes red raspberries
2 quarts red currants
2 quarts cherries
1 quart gooseberries
Stem...
|
Apple Butter
1 peck tart apples (made into sauce and strained)
1 quart grape juice
2 teaspoons cinnamon
1...
|
Orange Marmalade
6 oranges
2 lemons
Slice in small pieces, add six pints of water and let stand in covered
dish for 24 hours. T...
|
Rhubarb And Fig Jam
Cut five pounds rhubarb into inch pieces without peeling. Add one pound
figs, four pounds sugar, the grated yellow rind and juice of o...
|
Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow 1/2
cupful of sugar and 1/2 pint of water. When syrup is boiling, put...
|
Cauliflower Pickles
3 heads cauliflower
2 quarts cucumbers cut in cubes
1 quart onions cut fine
1 pint green pep...
|
Mustard Sauce
1 quart vinegar (if white wine vinegar use 1 pint water and
1 pint vinegar as it is too strong)
6 ta...
|
Relish
30 large tomatoes
8 large onions
8 large red peppers
5 tablespoons salt
10 tables...
|
Chili Sauce
30 large red tomatoes
12 medium sized onions
4 red peppers
3 teaspoons salt
12 te...
|
Pickles
1 peck medium sized pickles
1 gallon cider vinegar
1 cup sugar
1 cup mustard
1 cu...
|
Tomato Pickle
2 gallon crocks of sliced green tomatoes sprinkled with salt.
4 small sliced onions mixed and let stand
...
|
Tomato Catsup Very Fine
To 1/2 bushel skinned Tomatoes, add
1 quart good vinegar
1 pound salt
1 pound black pepper (...
|
Five Oz Childhood Fondant
1 oz. kindness
1 oz. sunshine
1 oz. pure food
1 oz. recreation
1 oz. rest
This...
|
Rose Leaves Candied
Take red roses, remove all the whites at the bottom. Take three times
their weight in sugar, put a pint of water to a pint of roses, s...
|
Delicious Fudge
Delicious fudge is made with sour cream instead of fresh milk or cream.
...
|
Taffy
2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
3/4 cup water
1 ...
|
Creole Balls
Chop half a cupful each of almonds, pecans and walnuts and add enough
fondant to make the mixture of the right consistency to mold int...
|
Chocolate Caramels
1 pint brown sugar
1 gill milk
1/2 pint molasses
1/2 cake sweetened chocolate
1 g...
|
Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of
water and a tablespoon of vinegar until the syrup forms a hard...
|
How To Make Good Coffee
When the National Coffee Roasters' Association tells how to make good
coffee the housewife is naturally interested, no matter how ferv...
|
Cottage Cheese
To make cottage cheese effectively, with an aroma and delicacy equal to
its nourishment, a rich milk which has not lost time in sourin...
|
Egg Broth 319 Calories
Yolk 1 egg
1 tablespoon sugar
Speck salt
1 cup hot milk
Brandy or some other stim...
|
Egg-nog No I 231 Calories
1 egg
Speck salt
3/4 tablespoon sugar
3/4 Cup milk
1 1/2 tablespoon wine or
...
|
Egg-nog No Ii 231 Calories
1 egg
3/4 tablespoon sugar
Speck salt
3/4 Cup milk
1 tablespoon brandy (or less)
...
|
Junket Egg-nog 289 Calories
1 egg
1 cup milk
1 tablespoon sugar
2 teaspoons rum, brandy or wine
1/2 Hansen's ...
|
Beef Egg-nog 200 Calories
1 egg
Speck salt
1 tablespoon sugar
1/2 cup hot beef broth
1 tablespoon brandy
...
|
Coffee Egg-nog 175 Calories
1 egg
1 1/2 teaspoon sugar
1/2 scant cup milk or cream
1/2 scant cup strong coffee
Chill ...
|
Pineapple Egg-nog
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
juice to taste.
...
|
Egg And Rum 315 Calories
1 cup fresh milk
Yolk 1 egg
1 tablespoon sugar
Speck salt
Few grains nutmeg
...
|
Egg And Brandy 350 Calories
3 Eggs
4 tablespoons cold water
Nutmeg
4 tablespoons brandy
Sugar
Beat the egg...
|
Egg And Wine 125 Calories
1 egg
1/2 cup cold water
Sugar
1 wineglass sherry
Nutmeg
Beat the egg. Heat th...
|
Egg Lemonade 192 Calories
1 egg
2 tablespoons sugar
2 tablespoons lemon juice
1 cup cold water
Beat the egg thoroug...
|
Malted Milk And Egg 120 Calories
1 tablespoon Horlick's Malted Milk
1 tablespoon crushed fruit
1 egg
20 drops acid phosphate
...
|
Stokes Mixture
Eggs and brandy 196 calories.
"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun
(sugar or syrup enough...
|
Grape Yolk 150 Calories
1 egg
1 tablespoon sugar
Speck salt
2 tablespoons Welch's Grape Juice
Separate egg. Beat ...
|
Grape Juice And Egg 270 Calories
1 egg
1/2 cup rich milk
1 tablespoon sugar
1/4 cup Welch's Grape Juice
Beat yolk and whit...
|
Mulled Wine 250-280 Calories
1 ounce stick cinnamon
A slight grating nutmeg
1/2 cup boiling water
1 egg
1/2 cu...
|
Albuminized Milk 98 Calories
1/2 cup milk (sterile)
White 1 egg
Salt
Put milk and white of egg in a glass fruit jar, cover with a...
|
Albuminized Water 13 Calories
1/2 cup ice-cold water (boiled and chilled)
White 1 egg
Lemon juice
Sugar
Blend as for "A...
|
Albumin Water For Infants 13 Calories
Albumin water is utilized chiefly in cases of acute stomach and
intestinal disorders in which some nutritious and easily assimilated
...
|
Albuminized Clam Water 18 Calories
1 cup cold water
Clam Broth
White 1 egg
To the water add the required amount of the clam broth to ma...
|
Albuminized Orange 30 Calories
White 1 egg
Juice 1 orange
Sugar
To the unbeaten white add the orange juice, sweeten to taste and bl...
|
Albuminized Sherry 22 Calories
White 1 egg
3/4 tablespoon sherry
Sugar
Beat the white stiff, add slowly, while beating, the wine an...
|
Albuminized Grape Juice 40 Calories
2 tablespoons Welch's Grape Juice
White 1 egg
Sugar
Chopped ice
Put in a dainty glass the...
|
Barley Water 180 Calories
2 tablespoons pearl barley
1 quart cold water
Wash barley, add cold water and let soak several hours or over ni...
|
Rice Water 100 Calories
2 tablespoons rice
3 cups cold water
Salt
Milk
Wash the rice; add cold water and soak thi...
|
Barley Water Infant Feeding 19 Calories
1 teaspoon barley flour
2 tablespoons cold water
1 pint boiling water
Blend flour and cold water to ...
|
Rice Water No Ii 160 Calories
3 tablespoons rice
1 pint boiling water
1 tablespoon stoned raisins
Wash rice, put into saucepan wit...
|
Oatmeal Water 50 Calories
1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water
Mix oatmeal...
|
Oatmeal Water No Ii 220 Calories
1/2 cup fine oatmeal
1 quart water
Use sterile water (boiled and cooled). Add oatmeal and stand in warm
place ...
|
Toast Water 350 Calories
1 cup stale bread toasted
1 cup boiling water
Salt
Cut bread in thin slices and in inch squares. Dry...
|
Crust Coffee
Take some pieces and crusts of brown bread and dry them in a slow oven
until thoroughly hard and crisp. Place in a mortar and pound or...
|
Cracker Panada 100 Calories
4 hard crackers
1 quart water
Sugar
Break crackers into pieces and bake quite brown; add water and b...
|
Bread Panada 162 Calories
1 1/2 cups water
1 tablespoon sugar
2 tablespoons stale white bread crumbs
1/4 cup white win...
|
Cake Hints
For those who would excel in cake making these admonitions are offered:
First--Cream the shortening.
Second--Add sugar slowly and...
|
Economical Soap
Soap without boiling, will float if not too much ham or bacon drippings
are used.
Into 1 quart of cold water dissolve the contents ...
|
Haricot Beans
Among the pulses there is none more nourishing, more generally liked,
nor more useful to the vegetarian cook than the haricot bean. Wh...
|
Lentils
Next in usefulness to the haricot bean comes the German lentil. This
must not be confounded with the Egyptian lentil, which closely re...
|
Split Peas Etc
Most of the advice given above respecting haricots and lentils applies
to the treatment of split peas, dried green peas, and Egyptian ...
|
Thickenings For Soups And Sauce
Pearl barley is invaluable for thickening soups, sauces, etc.
It should be strained away when the required consistency is obtained,
...
|
Frying In Oil
A medium-sized iron saucepan and a wire basket to fit it easily should
be kept for this purpose. Fill about a third of the saucepan wi...
|
Bread Crumbs
To procure fine bread crumbs, rub stale bread through a wire sieve.
For this the hands should be scrupulously clean.
Should the cru...
|
Artichoke Soup
3 pounds Jerusalem artichokes after peeling.
2 pints water.
1 pint milk.
2 ounces butter.
2 teaspoons salt.
2 shalots....
|
Asparagus Soup
60 heads of asparagus.
1 cabbage lettuce.
2 quarts of water.
1 ounce of butter.
6 medium-sized onions.
A sprig of mint...
|
Brown Soup
6 cold boiled potatoes.
2 onions stuck with cloves.
1 tomato.
2 1/2 pints stock.
2 ounces butter.
1 strip of lemon pee...
|
Carrot Soup
1 pint haricot beans.
5 pints water.
2 ounces butter.
1 ounce salt.
6 large carrots.
2 large onions.
1 small head o...
|
Celery Soup
3 large heads of celery.
1 large onion.
1 potato.
3 pints water.
1 dozen peppercorns.
2 ounces butter.
3/4 ounce fl...
|
Chestnut Soup
1 pound chestnuts.
1 1/2 pints water.
Yolk of one egg, or 1 teaspoon cream.
1 onion.
1 small turnip.
1 ounce butter.
...
|
French Bean Soup
3 pints water.
1 pint soaked haricot beans.
2 potatoes.
1 ounce butter.
1 onion.
1 pound French beans.
1 teaspoon s...
|
Green Kale Soup
2 pounds green kale.
1 onion.
1 Spanish ditto.
2 potatoes.
1 ounce butter.
2 teaspoons sago.
1 quart water.
1 te...
|
Haricot Bean Soup
1 pint soaked haricot beans.
1 good-sized carrot.
1 good-sized turnip.
2 onions.
1 small head of celery.
2 ounces butt...
|
Lentil Soup
1 pint lentils.
2 quarts water.
1 1/2 ounces butter.
1 carrot.
1 onion.
1 turnip.
1 potato.
1 teaspoon salt.
...
|
Lentil Broth
1/2 pint soaked lentils.
1 tablespoon pearl barley.
1 quart water.
1 ounce butter.
1 shalot sliced.
1 flat teaspoon sa...
|
Lentil Tea
(A substitute for Beef Tea.)
1 pint soaked lentils.
1 pint water.
2 ounces butter.
1/2 teaspoon salt.
2 cloves.
6 p...
|
Mulligatawny Soup
1 1/2 pints soaked haricot beans.
3 quarts water.
2 large carrots.
2 large turnips.
1 large onion.
1 leek.
2 ounces...
|
Oatmeal Soup
3 carrots.
3 turnips.
3 onions.
3 tablespoons coarse oatmeal.
1 stick of celery.
5 pints water.
2 1/2 ounces butter...
|
Onion Soup
6 onions.
2 Spanish ditto.
4 potatoes.
1 quart water.
2 teaspoons salt.
2 teaspoons sago.
1 1/2 ounces butter.
1...
|
Parsnip Soup
3 good-sized parsnips.
2 potatoes.
1 large onion.
1 1/2 ounces butter.
1 quart water.
1 teaspoon salt.
1 dozen pepp...
|
Pea Soup
1 pint soaked peas.
1 ounce butter.
2 1/2 pints water.
1 stick of celery.
1 1/2 teaspoons salt.
1 large carrot.
1 l...
|
Dried Green Pea Soup
1 1/2 pints soaked green peas.
1 large onion.
1 large carrot.
1 large turnip.
2 quarts water.
1 ounce butter.
1 tea...
|
Fresh Green Pea Soup
2 pints of shelled green peas.
1 ounce butter.
A handful of mint.
1 cabbage lettuce.
3 pints of water.
1 1/2 teaspoons...
|
Potato Soup
(Very suitable for children.)
1 1/2 pounds potatoes.
2 onions.
1 tablespoon sago.
2 pints water.
1/2 pint milk.
1 1...
|
Rice Soup
(Very suitable for children.)
1/4 pint rice.
3 pints water.
1 pint milk.
1 1/2 ounces butter.
1 large turnip.
1 lar...
|
Sea Kale Soup
14 nice heads of kale.
1 potato.
1 onion.
1 1/2 pints water.
1/2 pint milk.
1 1/2 ounces butter.
1 lump of sugar.
...
|
Semolina Soup
3 pints water.
1 carrot.
1 turnip.
1 onion.
2 potatoes.
1 tablespoon raw semolina.
3/4 teaspoon salt.
A little p...
|
Brown Stock
1 pint soaked lentils.
3 pints water.
1 carrot.
1 turnip.
1 ounce butter.
1 teaspoon of salt.
1 onion.
6 pepperc...
|
White Stock
1 pint soaked haricot beans.
3 pints water.
1 large carrot.
1 large onion.
1 large turnip.
A little celery.
1 ounce...
|
Tomato Soup
2 1/2 pounds tomatoes.
1 large carrot.
1 large turnip.
1 large onion.
1 1/2 pints water.
3 ounces butter.
1 tablesp...
|
Turnip Soup
10 turnips.
2 onions.
2 potatoes.
1 small stick of celery.
1 pint milk.
3 pints water.
2 ounces butter.
2 teaspo...
|
Vegetable Soup
1 potato.
2 onions.
2 carrots.
2 turnips.
2 sticks of celery.
3 pints water.
3 or 4 thick slices of beetroot.
1 ...
|
Vegetable Marrow Soup
1 large vegetable marrow.
1 quart water.
2 ounces butter.
1 gill of milk.
1 onion.
1 teaspoon salt.
2 tablespoons s...
|
Vermicelli Soup
6 carrots.
6 turnips.
1 head of celery.
6 onions.
1 handful of parsley.
1/2 pint tomato juice.
3 quarts of water.
...
|
Brighton Stew
1/2 pound cooked haricot beans.
1/2 pint fresh green peas.
1 small cauliflower.
6 small onions.
1 pint haricot bean stock...
|
Carrot Stew
3 carrots.
1 large onion.
1 ounce butter.
1 1/2 pints water.
6 ounces cooked rice.
1 teaspoon salt.
Slice the carro...
|
Stewed Cucumber
1 cucumber.
1 shalot.
1/2 ounce butter.
1/4 pint water.
A little pepper and salt.
Peel and slice the cucumber, place i...
|
Stewed Cucumber And Beetroot
1 small cucumber.
12 slices of beetroot.
1 shalot.
1 ounce butter.
1/4 pint water.
A little pepper and salt.
Slice ...
|
Stewed Cucumber With Sauce Piquante
2 cucumbers.
2 ounces butter.
Pepper to taste.
1 gill of water.
1/2 teaspoon salt.
1/2 pint sauce piquante.
Peel an...
|
Braized Cucumber With Tomato Sauce
1 cucumber.
1 shalot.
1/2 pound tomatoes.
1 gill of water.
2 ounces butter.
1/2 teaspoon salt.
1/4 teaspoon pepper....
|
Stewed Mushrooms
For Mushroom Patties, etc.
6 ounces mushrooms.
3/4 pint of milk.
Pepper and salt to taste.
1 ounce butter.
1/2 ounce f...
|
Potato Stew
6 or 8 small potatoes.
1 gill water.
1/2 pint milk.
1 small shalot.
1 ounce butter.
1/2 ounce flour.
1/2 teaspoon s...
|
Baked Potato Stew
Potatoes according to size.
1 1/2 pint good stock or sauce.
Peel sufficient potatoes to cover the bottom of a large and deep pi...
|
Stewed Green Peas
1 pint shelled peas.
1 lettuce.
1 gill of water.
1 onion sliced.
A sprig of mint.
1/2 ounce of butter.
Salt to tast...
|
Green Pea And Lettuce Stew
1 1/2 pints shelled peas.
2 cabbage lettuces sliced.
1 small onion sliced.
1 tablespoon water.
1 ounce butter.
The yol...
|
Green Pea And Potato Stew
1 pint shelled green peas.
6 new potatoes.
2 onions.
A sprig of mint.
1 1/2 pints water.
1/2 teaspoon salt.
1/2 oun...
|
Haricot Bean Stew
1 pint soaked haricot beans.
4 potatoes.
2 large onions.
1/2 ounce butter
1 quart water.
1 teaspoon salt.
Prepare a...
|
Haricot Bean Stew
1 pint soaked haricot beans.
1 quart water.
1 teaspoon salt.
1/2 ounce butter.
1 good-sized onion.
1 tablespoon semoli...
|
Haricot Bean Stew
1/2 pint soaked haricot beans.
2 carrots.
2 turnips.
2 onions.
1/2 ounce butter.
1 pint water.
1/2 pint
1/2 teas...
|
Haricot Bean Ragout
1 pint soaked haricots.
1 quart water.
2 carrots.
2 turnips.
2 onions.
1 teaspoon salt.
2 ounces butter.
1 table...
|
Haricot Bean And Green Pea Stew
1/2 pint soaked haricot beans.
1/2 pint shelled green peas.
1 1/2 pints of water.
1 onion.
1 ounce butter.
1/2 ounce f...
|
Irish Stew
1/2 pint soaked lentils.
6 potatoes.
2 large onions.
1/2 ounce butter.
1 pint water.
1 teaspoon salt.
1/4 teaspoon ...
|
Lentil Stew With Forcemeat Cutlets
1 quart soaked lentils.
1 carrot.
1 turnip.
1 onion.
1 teaspoon Worcester sauce.
2 teaspoons salt.
1 ounce butter.
...
|
Rice Stew
1/2 pound cooked rice.
1 pint water.
1 carrot.
1 turnip.
1/2 ounce each flour and butter.
1 potato.
1 onion.
1/2...
|
Spanish Onion Stew
3 Spanish onions.
1 carrot.
1 turnip.
1 1/2 pints water.
1 ounce butter.
1 teaspoon salt.
1/2 dozen peppercorns tie...
|
Tennis Stew
1/2 pound mashed potato.
1/2 pound cold greens of any kind.
6 medium-sized carrots.
1/2 pint rich brown sauce.
1 egg.
...
|
Tomato Ragout
9 tomatoes.
1 large onion.
1 large turnip.
1 large carrot.
1 small stick of celery.
1 1/2 pints water.
1 teaspoon s...
|
Rich Baked Vegetable Stew
2 large young carrots.
4 fresh tomatoes.
3 or 4 new potatoes.
1 shalot.
A pinch of sweet herbs.
2 eggs.
Pepper and ...
|
Vegetable Ragout
2 carrots.
2 turnips.
2 onions.
2 potatoes.
2 tomatoes.
1 quart water.
1 teaspoon salt.
2 1/2 ounces butter.
...
|
Stewed Vegetable Marrow
1 middling-sized vegetable marrow.
1 pint water.
1 ounce butter.
1/2 ounce flour.
1/2 teaspoon salt.
Peel and slice th...
|
Savoury Almond Fritters
Yolk of hard-boiled egg.
3 Brazil nuts.
1 baked potato.
2 raw yolks of eggs.
The whites of ditto.
1 shalot.
1 pinch...
|
Savoury Batter Fritters
Proceed according to No. 73, when done turn out and allow to get cold,
then cut in neat little squares or stamp out with pastry cutter...
|
Brazil Rissoles
3 ounces Brazil nuts without shells.
3 1/2 tablespoons cream.
1 whole egg.
3 yolks ditto.
1 teaspoon Tarragon vinegar.
...
|
Egg And Tomato Fritters
6 hard-boiled eggs.
6 teaspoons bread crumbs.
6 teaspoons minced parsley.
6 teaspoons minced tomato.
1/2 teaspoon salt.
...
|
Golden Marbles
1/4 pound haricot bean pulp.
2 ounces bread crumbs.
1/4 pound mashed potatoes.
1 shalot.
1 egg.
1/2 teaspoon salt.
...
|
Haricot Bean Croquettes
1/2 pint soaked haricot beans.
1/4 pint water.
1/4 pint milk.
1 ounce butter.
4 ounces bread crumbs.
2 or 3 shalots.
...
|
Kromskies
Any nice mixture.
Kromsky batter.
Frying oil.
Shape the mixture (to which may be added a few bread crumbs if not
sufficient...
|
Mushroom Croquettes
3 ounces button mushrooms.
3 ounces cooked haricot beans.
1 cold potato.
1 tablespoon German sauce No. 164.
2 teaspoons c...
|
Potato Fritters
4 ounces mashed potato.
1 ounce bread crumbs.
A little pepper and salt.
1 egg.
1 teaspoon minced parsley.
Mix all well...
|
Savoury Fritters
A Breakfast Dish.
3 ounces mashed potato.
2 ounces bread crumbs.
1 ounce vermicelli or semolina.
1 onion.
1/2 teaspoon...
|
Savoury Queen Fritters
An excellent Breakfast Dish.
6 ounces bread crumbs.
The yolks of three eggs.
3/4 pint milk.
1 shalot.
2 ounces butter....
|
Semolina Fritters Sweet
1 pound cooked semolina.
3 teaspoons sugar.
4 eggs.
1 ounce butter.
A little flavouring according to taste.
Mix thorou...
|
Vermicelli And Cheese Fritters
6 ounces cooked vermicelli.
1 1/2 ounces bread crumbs.
2 ounces grated cheese.
1 egg.
1/2 teaspoon curry powder.
1/4 t...
|
Vermicelli And Cheese Fritters
Another way.
4 ounces vermicelli.
4 ounces grated cheese.
1 pint milk.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Egg ...
|
Asparagus And Egg On Toast
25 large heads of asparagus.
1 gill tomato sauce Nos. 178, 179.
4 eggs.
1 ounce of butter.
Pepper and salt to taste.
6...
|
Rolled Batter Stuffed With Forcemeat
Batter.
Forcemeat.
Make a batter (see No. 197), bake twenty minutes, shape the forcemeat
(No. 77) into the form of a large sau...
|
Boiled Savoury Batter
3 eggs.
3 tablespoons flour.
1/2 ounce butter.
3/4 pint milk.
1 teaspoon mixed herbs.
1/4 teaspoon salt.
Well greas...
|
Cheese Mixture
4 ounces grated cheddar.
3 ounces mashed potato.
2 eggs.
1/2 ounce butter.
2 teaspoons cream.
1/4 teaspoon salt.
A ...
|
Chestnuts With Maitre D'hotel Sauce
1 pound chestnuts.
A pinch of salt.
3 teaspoons parsley.
1 teaspoon flour.
1 1/2 ounces butter.
1/2 pint milk.
Yolk...
|
Savoury Eggs On Toast
4 eggs.
1 tablespoon very fine bread crumbs.
1 teaspoon minced parsley.
A little butter.
1/4 teaspoon salt.
1/4 teaspo...
|
Forcemeat
6 teaspoons chopped parsley.
3 teaspoons mixed sweet herbs.
3 teaspoons grated lemon rind.
2 teaspoons pepper.
1 teaspoon...
|
Forcemeat Balls
2 ounces bread crumbs.
3 teaspoons chopped parsley.
1 1/2 teaspoons mixed sweet herbs.
1 1/2 teaspoons grated lemon rind.
...
|
Haricots On Bread
1/2 pint soaked haricot beans.
1 pint water.
2 tablespoons mashed potato.
1 dozen Brussels sprouts.
3 onions.
The yolk...
|
Savoury Haricots On Toast
1 pint water.
1/2 pint soaked haricot beans.
1 tablespoon cream or milk.
1 teaspoon lemon juice.
1/4 teaspoon salt.
A ...
|
Haricot Beans With Eggs
3 tablespoons cooked haricot beans.
3 tablespoons liquor from ditto.
1 tablespoon mashed potatoes.
3 or 4 eggs.
Salt and ...
|
Haricot Beans Garnished
1/2 pint soaked haricot beans.
1 pint water.
1 flat teaspoon salt.
1/4 teaspoon pepper.
1 ounce butter.
1/2 ounce flou...
|
Haricot Mould Hot
2 tablespoons sago.
4 tablespoons cooked haricot beans.
1 pint stock.
1/2 ounce butter.
Seasoning to taste.
Place the ...
|
Lentil Cakes
A Savoury.
1/4 pound flour.
2 ounces butter.
A pinch of salt.
1/4 pound cooked lentils and vegetables mixed.
Frying oi...
|
Savoury Mixture
1 ounce bread crumbs.
1/2 ounce parsley.
1/2 teaspoon grated lemon rind.
1 small shalot.
The yolk of one egg.
1/2 teas...
|
Savoury Mixture
Another way.
2 tablespoons of bread crumbs.
2 tablespoons of chopped parsley.
2 shalots.
1 egg.
1/2 teaspoon pepper.
...
|
Mushrooms A La Francaise
1/2 pound mushrooms.
3 shalots.
1 gill tomato sauce.
1 gill of good brown stock.
1 teaspoon chopped parsley.
1 tablesp...
|
Savoury Pancakes
2 eggs.
2 ounces flour.
1/2 pint milk.
1/2 teaspoon grated lemon rind.
1/4 teaspoon salt.
1/4 teaspoon mixed sweet her...
|
Green Peas And Carrots On Toast
10 or 12 button carrots.
1/2 pint fresh green peas.
A little more than a gill of white stock.
1 ounce butter.
1 ounce flo...
|
Baked Potatoes With Sage And Onion
2 large potatoes.
6 onions.
2 teaspoons sage.
1 ounce bread crumbs.
2 ounces butter.
1/2 teaspoon each salt and pepper...
|
Casserole Of Potatoes
1 pound mashed potatoes.
2 tablespoons soaked lentils.
1 ounce butter.
1/2 ounce flour.
1/2 pint water.
1 shalot, or s...
|
Potato And Celery Balls
1 pound mashed potatoes.
1 middling-sized head of celery.
1 ounce butter or frying oil.
1/2 teaspoon salt.
A little peppe...
|
Potatoes And Eggs With Celery Sauce
3 eggs.
2 potatoes.
12 peppercorns.
1 ounce butter.
1 ounce flour.
1 pinch of mace.
1 small head of celery.
1 sm...
|
Fried Potato With Eggs
A nice Breakfast Dish.
9 thick slices of cold potato.
3 hard-boiled eggs.
1 ounce butter for frying.
1 gill of good sauce...
|
Potato Olives
Potatoes.
Forcemeat No. 77.
Frying oil.
Take some large, evenly-shaped potatoes, peel and wipe dry, slice them
lengthways i...
|
Potato Pyramids
2 parsnips.
Mashed potato.
1 gill of sauce No. 177.
1 ounce butter.
Pepper and salt to taste.
Boil the parsnips whole ...
|
Stuffed Potatoes
8 good-sized potatoes.
20 button mushrooms.
2 hard-boiled eggs.
1 teaspoon salt.
1 teaspoon sweet herbs.
2 ounces butt...
|
Stuffed Potatoes
Another way.
6 medium-sized potatoes.
3 tablespoons fine bread crumbs.
2 teaspoons sage.
1/2 teaspoon salt.
1/2 teaspo...
|
Savoury Rice Balls
1/2 pound cooked rice.
1/4 pound mashed potatoes.
2 teaspoons parsley.
2 shalots.
1/4 teaspoon salt.
1/2 teaspoon mixe...
|
Savoury Rissoles
4 ounces mashed potatoes.
4 ounces cooked greens of any kind.
4 ounces cooked semolina.
1 onion.
1 egg.
2 tablespoons ...
|
Sage And Onion Patties
Sage and onion stuffing.
Mashed potato.
Butter.
Well butter some small patty pans, nearly fill them with the stuffing,
then...
|
Sausages
1/2 pint soaked lentils.
1 1/2 pints water.
4 teaspoons sage.
1 teaspoon mixed herbs.
1 teaspoon salt.
1 teaspoon pepp...
|
Sausages In Batter
Batter No. 197.
Sausage mixture No. 102.
Well butter a baking tin, lay in as many sausages as are required (they
should not be...
|
Brussels Sprouts Sausages
4 ounces cooked sprouts.
2 ounces mashed potatoes.
2 ounces bread crumbs.
1 ounce butter.
1 teaspoon sage.
1/2 teaspoo...
|
Sausages With Curry Flavour
1 dozen button mushrooms.
2 hard-boiled eggs.
3 tablespoons bread crumbs.
1/2 teaspoon curry powder.
1/4 teaspoon salt.
...
|
Lentil And Tomato Sausages With Piquante Sauce
1 pound soaked lentils.
1 tin tomatoes.
1 onion.
1 egg.
1 1/2 teaspoons salt.
1/2 teaspoon pepper.
1/4 pound bread ...
|
Savoury Sausages
1/4 Pound cooked cabbage.
1/4 pound mashed potatoes.
1 hard-boiled egg.
2 slices of beetroot.
2 teaspoons mint sauce.
...
|
Semolina Sausages
8 ounces mashed potatoes.
8 ounces sprouts or cabbage.
6 ounces cooked semolina.
2 ounces bread crumbs.
2 teaspoons mixed...
|
Savoury Semolina
2 ounces semolina.
1/2 pint water.
1 small onion.
2 eggs.
1/2 teaspoon of salt.
1/2 teaspoon sweet herbs.
1/4 teasp...
|
Savoury Semolina And Cheese
3 tablespoons semolina.
1/2 pint water.
2 eggs.
4 ounces grated cheese.
1 ounce butter.
1 small onion.
1/2 teaspoon...
|
Spanish Onions Stuffed
6 large Spanish onions.
1 ounce cooked vermicelli.
1/2 ounce bread crumbs.
1/4 ounce oiled butter.
1 egg.
1 teaspoon c...
|
Spinach With Peas And Tomatoes
2 pounds spinach.
1/2 pound shelled green peas.
1 onion.
1/2 pint tomato juice.
A little pepper.
3 teaspoons salt.
...
|
Surprise Balls
6 ounces cooked greens of any kind.
12 ounces mashed potatoes.
1 egg.
10 or 12 forcemeat balls.
Egg and bread crumbs.
...
|
Toad-in-the-hole
1/4 pound cooked lentils.
1/4 pound mashed potatoes.
1 teaspoon mixed herbs.
Half an egg.
1/2 teaspoon salt.
1/2 teasp...
|
Tomatoes In Batter
(Plain.)
4 fresh tomatoes.
2 eggs.
2 teaspoons flour.
1/2 pint milk.
1 ounce butter.
1 teaspoon salt.
1/2 teaspo...
|
Tomatoes In Batter
(Seasoned.)
3 large tomatoes.
Batter.
Forcemeat.
Proceed as in No. 115, but in addition place on each half tomato a thick...
|
Tomato And Egg On Toast
6 eggs.
8 ounces tomato pulp.
1 ounce butter.
1 shalot.
1/2 teaspoon flour.
3/4 teaspoon salt.
1/4 teaspoon pepper....
|
Turnips With Poached Eggs
1 bunch turnips.
2 quarts water.
1 tablespoon salt.
2 teaspoons chopped watercress.
Some browned breadcrumbs.
4 eggs.
...
|
Vegetable Marrow With Potato Balls
1 vegetable marrow.
10 or 12 floury potatoes.
1 egg.
1 1/2 ounces butter.
Pepper and salt.
Peel the potatoes, boil unt...
|
Vegetable Marrow Rings With Tomato Batter
1 medium-sized vegetable marrow.
8 ounces tomato pulp.
1 egg.
1 tablespoon flour.
2 ounces butter.
1 gill milk.
A l...
|
Vegetable Marrow Stuffed
1 medium-sized vegetable marrow.
4 ounces semolina.
1 pint water.
2 eggs.
1 onion.
1 teaspoon sweet herbs.
1 teaspo...
|
Vegetable Marrow Stuffed
Another way.
1 medium-sized vegetable marrow.
3 ounces bread crumbs.
2 onions.
1 ounce butter.
1/2 teaspoon salt.
1...
|
Vermicelli And Cheese
2 ounces vermicelli.
3 ounces grated cheese.
1 pint milk.
1/2 teaspoon salt.
1 egg.
1/2 ounce butter.
Stew the verm...
|
Bread Souffle
As a Sweet or a Savoury.
2 eggs.
4 tablespoons bread crumbs.
1/2 ounce butter for dish.
3 teaspoons white sugar, or 1/2 t...
|
Cauliflower Souffle
3 eggs.
8 ounces cooked cauliflower.
1/2 ounce butter for pie dish.
1/2 teaspoon salt.
Beat the eggs, the yolks and white...
|
Cauliflower And Potato Souffle
3 ounces mashed potatoes.
3 ounces of the white part of cauliflower.
1/2 ounce butter.
3 eggs.
1/2 teaspoon salt.
1/2 ...
|
Souffle Garnie
1/2 pint white sauce.
2 tablespoons mashed potatoes.
2 ounces bread crumbs.
2 eggs.
1/2 ounce butter for dish.
1 teasp...
|
Souffles Moulded
3 ounces cooked Brussels sprouts.
2 ounces mashed potato.
1 ounce boiled rice.
1/2 teaspoon pepper.
2 eggs.
1 teaspoon...
|
Haricot Bean Souffle
1/2 pound cooked haricot beans.
1 large onion.
1 teaspoon mixed herbs.
1 teaspoon salt.
1/2 ounce butter for dish.
1 t...
|
Haricot Souffle With Bechamel Sauce
1/2 pound soaked haricot beans.
1 tablespoon cream or milk.
Whites of 2 eggs.
2 teaspoons of chopped parsley.
1/2 teaspoo...
|
Haricot And Spinach Souffle
4 tablespoons finely-minced haricot beans.
3 tablespoons minced spinach.
2 eggs.
Pepper and salt.
Mix the haricot beans a...
|
Lentil Souffle
1 tablespoon cooked lentils.
1 shalot.
3 eggs.
1/4 teaspoon salt.
1/4 teaspoon pepper.
Mince very finely the lentils a...
|
Fresh Green Pea Souffle
1/2 pint young peas shelled.
2 eggs.
1/4 teaspoon salt.
1/2 pint water.
1 ounce butter.
A sprig of mint.
Boil the p...
|
Petites Souffle
1/2 pound cooked sprouts.
1/2 pound mashed potatoes.
3 eggs.
1 tablespoon flour.
1/2 teaspoon each salt and pepper.
1/...
|
Tomato Souffle
3/4 pint tomato juice.
3 eggs.
1 shalot.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 ounce butter for dish.
Beat th...
|
Curried Beetroot And Cucumber
1 cucumber.
1 beetroot.
2 shalots.
1/2 pint water.
1 teaspoon curry powder.
2 tablespoons cooked haricot beans.
2 o...
|
Curried Eggs
Hard-boiled eggs.
Curry sauce.
Boil as many eggs as are required, remove the shells, then with a very
sharp knife cut them in ...
|
Curried Haricot Beans
1/2 pint soaked haricots.
1 onion.
1 carrot.
1 turnip.
1 teaspoon salt.
2 teaspoons curry powder.
1 quart water.
...
|
Curried Haricot Beans
Another way.
1 pint sauce superbe.
1 onion sliced and fried.
2 teaspoons curry powder.
The juice of half a lemon.
1 po...
|
Curried Lentils
1/4 pint soaked lentils.
1 pint water.
1 1/2 ounces butter.
1 small apple.
1 onion.
A pinch of powdered mace.
1 tea...
|
Curried Tomatoes
6 tomatoes.
1 ounce of butter.
1/2 pint curry sauce.
Pepper and salt.
Slice the tomatoes without peeling them, and lay in...
|
Curried Turnips
Turnips.
Butter.
Curry sauce.
Boiled rice
Peel and slice the turnips, and stamp or trim the slices so as to have
them as...
|
Artichokes With Sauce Royale
3 pounds artichokes.
1/2 pint water.
3/4 teaspoon salt.
1 pint sauce No. 172.
Wash and peel the artichokes, and boil for ...
|
Fried Beetroot
(A Breakfast Dish.)
1 medium-sized beet.
2 ounces butter for frying.
1 teaspoon salt.
1/2 teaspoon pepper.
2 teaspoons...
|
Brussels Sprouts
Sprouts.
Salted water.
Clean the sprouts very thoroughly, removing all the decayed and
outside leaves, and when perfectly free...
|
French Beans
1 pint tomato juice.
1 shalot.
1 pound cooked French beans.
1/2 teaspoon salt.
A little pepper.
Thickening of flour an...
|
A Nice Way Of Serving Greens
2 pounds greens.
Salted water.
1 ounce butter.
Boil the greens (Scotch kale, broccoli tops, etc.) in the usual way.
When qu...
|
Tasty Greens
2 eggs.
1 ounce butter.
1/2 pound cooked greens of any kind.
Salt and pepper to taste.
Dissolve the butter in a small ste...
|
Haricot Beans
1 pint soaked haricot beans.
1 pint water.
1 teaspoon salt.
1 ounce butter.
Boil the beans in the water for half an hour,...
|
Mushrooms Baked
1 dozen mushrooms.
1 ounce butter.
2 tablespoonsful water.
Pepper and salt.
Peel the mushrooms, removing part of the stal...
|
Green Peas Boiled
1 pint shelled peas.
1 pint water.
A sprig of mint.
1 ounce butter.
1/4 teaspoon salt.
Wash the peas, and place them i...
|
Mashed Potatoes
1/2 dozen large potatoes.
1 ounce fresh butter.
3 tablespoons milk.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Wash and s...
|
New Potatoes Fried
20 very small new potatoes.
1 egg.
2 ounces bread crumbs.
1/4 teaspoon salt.
1/4 teaspoon pepper.
A pinch each of po...
|
Salsify
1 dozen roots of salsify.
1 ounce butter.
1/2 ounce flour.
1 slice of lemon.
1/2 pint water.
1 gill of milk.
1/2 te...
|
Tomatoes
1 dozen tomatoes.
1 1/2 ounces butter.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Scald the tomatoes by pouring boiling wate...
|
Sauce A La Bonne Femme
2 tomatoes.
1 green apple.
1 leek.
2 ounces butter.
1 teaspoon lemon juice.
1/2 pint lentil or haricot bean stock.
...
|
Sauce A La Petite Cuisiniere
1 pint haricot beans.
1 quart water.
1 teaspoon salt.
2 teaspoons lemon juice.
1/2 ounce brown flour.
1 ounce butter.
...
|
Apple Sauce
12 apples.
12 lumps of sugar.
1 pint water.
1 ounce fresh butter.
3 or 4 cloves, according to taste.
Peel, core, and s...
|
Asparagus Sauce
20 heads of asparagus.
1/2 pint white sauce.
Pepper and salt to taste.
Spinach colouring.
Cut away the white portion of t...
|
Bechamel Sauce
1 shalot or small onion.
3 sprigs of parsley.
24 peppercorns.
1 pint milk.
1 ounce butter.
1 ounce flour.
1 bay lea...
|
Curry Sauce
1/2 pint soaked lentils.
1 shalot or small onion.
1 small turnip.
1 teaspoon curry powder.
1 small carrot.
1 pint wate...
|
Curry Sauce
Another way.
1 large onion.
2 ounces of butter.
1/2 ounce of flour.
1/2 pint water.
2 teaspoons of curry powder.
Sa...
|
Curry Sauce A Brazil
2 ounces Brazil nuts.
2 ounces butter.
1/2 ounce brown flour.
3 ounces tomatoes.
1 teaspoon salt.
4 teaspoons curry po...
|
German Sauce
1/2 pint sauce Tournee No. 182.
The yolks of 2 eggs.
Strain the yolks and add them to the sauce; stir carefully over a
moderat...
|
Haricot Bean Sauce
1 pint soaked haricot beans.
1 1/2 pints water.
1 onion.
1/2 ounce each flour and butter.
3/4 teaspoon salt.
1/2 teasp...
|
Lentil Sauce
1/2 pint soaked lentils.
1/2 pint water.
1/2 pint tomato juice.
1 onion.
1 teaspoon salt.
24 peppercorns.
A pinch o...
|
Lentil Sauce
1 pint soaked lentils.
1 1/2 pints water.
1 small onion.
1/2 ounce flour.
3/4 ounce butter.
1/2 teaspoon salt.
1 do...
|
Lentil Sauce
1 1/2 pints water.
1/2 pint soaked lentils.
3 carrots.
1 turnip.
3 onions.
2 tomatoes.
1/2 teaspoon salt.
1 ounc...
|
Mint Sauce
4 tablespoons of chopped mint.
2 tablespoons of sugar (or a little less).
1 gill vinegar.
Wash and pick over the mint, which...
|
Parsley Sauce
1 tablespoon of parsley after chopping.
1/2 pint white sauce.
Take a handful of parsley; and after washing it tie in a bunch an...
|
Sauce Piquante
1 ounce butter.
1 ounce flour.
1 gill water.
Pepper and salt to taste.
Melt the butter in a small saucepan, and when diss...
|
Sauce Royale
1 turnip.
1 carrot.
1 onion.
1 tomato.
1/2 ounce flour.
2 ounces butter.
1 pint water.
1/2 teaspoon salt.
Pre...
|
Salad Sauce
1/2 pint soaked haricot beans.
1 onion.
1 ounce butter.
1/2 teaspoon salt.
1 tablespoon vinegar.
1 strip lemon peel.
...
|
Salad Sauce
1 small onion.
8 slices of beetroot.
2 tablespoons of vinegar.
1/2 pint haricot bean stock.
1 ounce butter.
1/2 teaspo...
|
Salad Sauce
1 pint tomato juice.
1 carrot.
1 turnip.
1 onion.
A very small piece each of mace and cinnamon.
2 tablespoons cooked h...
|
Salad Sauce
The yolks of two eggs.
1 gill of milk.
1/2 gill of vinegar.
A large pinch of salt.
The same of pepper.
Drop the yolks ...
|
Sauce Superbe
1 large turnip.
1 large carrot.
1 large onion.
1 large tomato.
1 small stick of celery.
1 teaspoon salt.
2 tablespo...
|
Tomato Sauce
1 pound tomatoes.
1 carrot.
1 turnip.
1 onion.
A few peppercorns.
1/4 pint water.
1/2 teaspoon salt.
2 ounces bu...
|
Tomato Sauce
Another way.
1/2 pint tomato juice.
1 small onion.
1/2 teaspoon salt.
6 peppercorns.
1 ounce flour.
1 ounce butter....
|
Tomato And Haricot Bean Sauce
1 pint soaked haricot beans.
1 onion.
Tomato liquor.
The seeds of vegetable marrow, if handy, or any odd pieces of vegetable...
|
Tomato Sauce Piquante
1 1/2 pounds tomatoes.
3 middling-sized apples.
2 small onions.
1/2 gill vinegar.
1 gill water.
Pepper and salt to tas...
|
Sauce Tournee
1 pint white stock.
A large sprig of parsley.
6 button mushrooms chopped.
1 large onion.
Simmer altogether for half an ho...
|
Vegetable Sauce
1 carrot.
1 onion.
1 turnip.
A little celery.
1 ounce flour.
1 ounce butter.
1 1/2 pints water.
1/2 teaspoon sal...
|
White Sauce
1 ounce butter.
1/2 ounce flour.
1/4 pint each milk and water.
A pinch of salt.
Mix the flour and butter well together on...
|
Rich White Sauce
1 1/2 ounces butter.
1/2 ounce flour.
Yolk of one egg.
1/4 pint each milk and water.
A pinch of salt.
Prepare sauce sa...
|
Beetroot Salad
2 medium-sized beets.
Hard-boiled yolk of 1 egg.
Tablespoon chopped watercress.
Pepper and salt to taste.
Sauce No. 176.
...
|
Cabbage Salad
1 nice cabbage, or sufficient young greens to make a dish.
Boil the cabbage in the usual way. When cooked, after thoroughly
extra...
|
Carrot Salad
1 dozen young carrots.
Water.
1 teaspoon salt.
1 strip lemon peel.
Scrape the carrots and throw them into cold water; the...
|
Cucumber Salad
1 medium-sized cucumber.
1 ounce butter.
1/4 teaspoon salt.
1/4 teaspoon pepper.
2 tablespoons water.
A little grated ...
|
Haricot Bean Salad
1/2 pint soaked haricot beans.
1 pint of water.
1 ounce butter.
1/2 teaspoon salt.
A little grated nutmeg.
1/2 pint Sa...
|
Onion Salad
2 large Spanish onions.
1 strip of lemon peel.
1/2 dozen peppercorns.
Sauce No. 176.
Peel and quarter the onions, and boi...
|
Potato Salad
4 good-sized cold potatoes.
1 tablespoon of chopped watercress.
1/2 pint Sauce No. 175.
The potatoes may either be boiled in...
|
Sea Kale Salad
6 or 8 heads of kale.
Sauce No. 176.
Boil the kale until tender in salted water. When quite done, strain, and
stand on one sid...
|
Vegetable Salad
4 young carrots.
4 young potatoes.
1 shalot.
1/2 teaspoon salt.
3 tomatoes.
1 teaspoon minced watercress
1/2 pint w...
|
Alexandra Pie
1 pint soaked haricot beans.
1 carrot.
1 turnip.
2 onions.
1/2 pint liquor.
1 ounce butter.
1/2 pound mashed potato...
|
Asparagus Pudding
40 heads of asparagus.
1 1/2 ounces flour.
2 ounces butter.
4 eggs.
1 tablespoon milk.
1/2 teaspoon salt.
A little ...
|
Baked Batter
3 ounces flour.
2 eggs.
1/2 pint milk.
1 ounce butter.
A pinch of salt.
Place the flour and salt in a basin, beat up t...
|
Whole Meal Biscuits
4 ounces whole meal flour.
2 ounces white flour.
1 egg.
1/2 teaspoon baking powder.
1 1/2 ounces butter.
1 1/2 ounces ...
|
Cherry Tartlets
1 pound cherries.
1/4 pound white sugar.
1/2 pint water.
Short paste.
Place the sugar and water in an enamelled stewpan o...
|
Chestnut Cakes
1 pound chestnuts.
2 eggs.
2 teaspoons castor sugar.
2 1/2 ounces butter.
Boil the chestnuts half an hour, strain, and af...
|
French Plum Pasties
6 ounces whole meal flour.
2 ounces white flour.
3 ounces butter.
A little water.
Stewed French plums.
1 egg.
Make ...
|
Potted Haricot Beans
(See POTTED LENTILS.)
...
|
Lentil Pudding
1 tablespoon soaked lentils.
1/4 pint water.
2 tablespoons soaked sago.
1/2 ounce butter.
1 turnip.
1 carrot.
1 sha...
|
Potted Lentils
1 quart soaked lentils.
1 quart water.
4 ounces butter.
1 teaspoon salt.
A pinch of sweet herbs.
6 cloves.
6 allspi...
|
Baked Mushroom Pudding
1/2 pound haricot bean pulp.
6 or 8 button mushrooms.
1 shalot.
2 teaspoons of Worcester or other sauce.
3 eggs.
1 oun...
|
Boiled Mushroom Pudding
Mushrooms.
Pudding crust.
Butter a pudding basin, line it with paste, fill with mushrooms, add
pepper and salt to taste (about...
|
Plain Paste For Puddings
3/4 pound flour.
6 ounces butter.
Rather less than 1/2 pint water.
A pinch of salt.
1 teaspoon baking powder.
Pass the...
|
Puff Paste
1/2 pound Vienna flour.
6 ounces butter.
1 egg.
1/2 tea-cup cold water.
1 teaspoon lemon juice.
Place the flour in the...
|
Potato Pie
4 or 6 potatoes, according to size.
Cooked haricot beans.
1 onion.
About one tablespoon of chopped mint or parsley.
Puff ...
|
Potato Pudding
4 or 6 potatoes, according to size.
1 onion or shalot.
1 gill of milk.
2 hard boiled eggs.
1 teaspoon salt.
1 teaspoon...
|
Boiled Rice
For Curries, etc.
About 12 ounces of rice.
A pinch of salt.
Water.
Place the rice in a saucepan, cover with cold water an...
|
Summer Pie
1/2 peck green peas.
1 cabbage lettuce.
1 onion.
1 egg.
1 tablespoon chopped mint.
1/2 teaspoon salt.
Puff or short...
|
Vermicelli And Tomato Pudding
6 ounces cooked vermicelli.
6 ounces mashed potato.
2 shalots, or a small onion.
2 eggs.
1 teaspoon salt.
1/4 teaspoon...
|
Puree Of Apples
Very suitable for young children.
1/2 pint water.
24 lumps sugar.
6 apples.
A little cinnamon or cloves.
Dissolve the ...
|
Stewed Apples
6 or 8 apples, according to size.
1 pint water.
40 lumps sugar.
A few cloves.
Dissolve the sugar in the water, peel and c...
|
Apples Stewed A La Gloire
10 or 12 stewing apples.
1 1/2 pints of water.
1/2 pound loaf sugar.
1 dozen crystallized cherries.
2 bananas.
{ 1 str...
|
Stewed French Plums
1 pound French plums.
6 or 8 lumps of sugar.
Water.
Wash the plums by placing them in a sieve or strainer and pouring hot
w...
|
Masked Pears
6 stewing pears.
3/4 pint water.
1 egg.
6 tablespoons bread crumbs.
24 lumps sugar.
1 inch cinnamon stick.
Jam.
...
|
Stewed Pears
1 dozen stewing pears.
1 quart water.
1/2 pound loaf sugar.
2 inches cinnamon stick.
Peel the pears carefully and remove ...
|
Early Rhubarb Stewed
5 or 6 large sticks of rhubarb.
30 lumps sugar.
1/2 ounce butter.
1 gill milk.
Dissolve the sugar in the milk, then add t...
|
Strawberries In Syrup
1 pound strawberries.
1 pound cherries.
1/2 pound loaf sugar.
1 pint water.
Pound the cherries in a mortar, crushing as m...
|
Observations Respecting Meat
Meat to be in perfection should be kept a number of days when the
weather will admit of it. Beef and mutton should be kept at least a ...
|
Roast Beef
The tender loin and first and second cuts off the rack are the best
roasting pieces--the third and fourth cuts are good. When the meat...
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Beef Steak
The tender loin is the best piece for broiling--a steak from the round
or shoulder clod is good and comes cheaper. If the beef is not ...
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Alamode Beef
The round of beef is the best piece to alamode--the shoulder clod is
good, and comes lower; it is also good stewed, without any spices...
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Beef Liver
Liver is very good fried, but the best way to cook it, is to broil it
ten minutes, with four or five slices of salt pork. Then take it...
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To Corn Beef
To every gallon of cold water, put a quart of rock salt, an ounce of
salt-petre, quarter of a pound of brown sugar--(some people use
...
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Mutton
The saddle is the best part to roast--the shoulder and leg are good
roasted; but the best mode to cook the latter, is to boil it with ...
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Veal
The loin of veal is the best piece for roasting. The breast and rack are
good roasted. The breast also is good made into a pot pie, an...
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Veal Cutlets
Fry three or four slices of pork until brown--take them up, then put in
slices of veal, about an inch thick, cut from the leg. When br...
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Calf's Head
Boil the head two hours, together with the lights and feet. Put in the
liver when it has boiled an hour and twenty minutes. Before the...
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Force Meat Balls
Chop a pound or two of veal fine--mix it with one or two eggs, a little
butter, or raw pork chopped fine--season it with salt and pepp...
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Calf's Feet
Boil them with the head, until tender, then split and lay them round
the head, or dredge them with flour after they have been boiled t...
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Calf's Liver And Heart
Are good, broiled or fried. Some people like the liver stuffed and
baked.
...
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Collops
Cut part of a leg of veal into pieces, three or four inches
broad--sprinkle flour on them, fry them in butter until brown, then turn
...
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Plaw
Boil a piece of lean veal till tender. Take it up, cut it into strips
three or four inches long, put it back into the pot, with the li...
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A Fillet Of Veal
Cut off the shank of a leg of veal, and cut gashes in the remainder.
Make a dressing of bread, soaked soft in cold water, and mashed; ...
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Lamb
The fore and hind quarters are good roasting pieces. Sprinkle salt and
pepper on the lamb, turn the bony side towards the fire first; ...
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Shoulder Of Lamb Grilled
The shoulder of lamb is good roasted plain, but is better cooked in the
following manner. Score it in checkers, about an inch long, ru...
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Lamb's Fry
The heart and sweet bread are nice fried plainly, or dipped into a
beaten egg and fine bread crumbs. They should be fried in lard.
...
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Turkey
Take out the inwards, wash both the inside and outside of the turkey.
Prepare a dressing made of bread, soaked soft in cold water, (th...
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Goose
If a goose is tender under the wing, and you can break the skin easily
by running the head of a pin across the breast, there is no dan...
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Chickens
Chickens for roasting or boiling should have a dressing prepared like
that for turkies. Half a tea cup of rice boiled with the chicken...
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Fricassee
The chickens should be jointed, the inwards taken out, and the chickens
washed. Put them in a stew pan with the skin side down; on eac...
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Pigeons
Take out the inwards, and stuff the pigeons with a dressing prepared
like that for turkeys, lay them in a pot with the breast side dow...
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Ducks
Are good stewed like pigeons, or roasted. Two or three onions in the
dressing of wild ducks, takes out the fishy taste they are apt to...
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Baked Or Roast Pig
A pig for roasting or baking should be small and fat. Take out the
inwards, and cut off the first joint of the feet, and boil them til...
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Sweet Bread Liver And Heart
A very good way to cook the sweet bread, is to fry three or four slices
of pork till brown, then take them up and put in the sweet bre...
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Pressed Head
Pig's head is good baked with beans, or corned and smoked. It is also
nice prepared with spices in the following manner. Boil the ears...
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Souse
Take pig's ears and feet, clean them thoroughly, then soak them in salt
and water, for several days. Boil them tender, and split them,...
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Tripe
After being scoured, should be soaked in salt and water seven or eight
days, changing the water every other day, then boil it till ten...
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Sausages
Chop fresh pork very fine, the lean and fat together, (there should be
rather more of the lean than the fat,) season it highly with sa...
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Ham
A ham that weighs ten pounds, should be boiled four or five hours; if
very salt, the water should be changed. Before it is put on the ...
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Tongues
Cut off the roots of the tongues, they are not good smoked, but they
make nice pies. Take out the pipes and veins, boil them till tend...
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Curries
Chickens, pigeons, mutton chops, lobsters and veal, all make good
curries. If the curry dish is to be made of fowls, they should be
j...
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Chicken Pie
Joint the chickens, which should be young and tender--boil them in just
sufficient water to cover them. When nearly tender, take them ...
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Beef And Mutton Pie
Take tender meat, pound it out thin, and broil it ten minutes--then cut
off the bony and gristly parts, season it highly with salt and...
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Chicken And Veal Pot Pie
If the pie is to be made of chickens, joint them--boil the meat until
about half done. Take the meat out of the liquor in which it was...
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To Frizzle Beef
Take beef that is fresh smoked and tender--shave it off thin, put it in
a stew pan, with water enough to cover it--let it stew ten or ...
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Warmed Over Meats
Boiled or roasted veal makes a nice dish, chopped fine, and warmed up,
with just sufficient water to moisten it, and a little butter, ...
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A Ragout Of Cold Veal
Cut boiled or roasted veal in nice slices--flour and fry them in butter,
till a light brown--then take them up, and turn a little hot ...
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Drawn Butter
Mix two or three tea spoonsful of flour with a little cold water--stir
it till free from lumps, thin it, and stir it into half a pint ...
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Burnt Butter
Put a couple of ounces of butter into a frying pan--set it on the
fire--when of a dark brown color, put in half a tea cup full of vine...
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Roast Meat Gravy
Meat, when put down to roast, should have about a pint of water in the
dripping pan. A little while before the meat is done, stir up t...
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Sauce For Cold Meat Fish Or Salad
Boil a couple of eggs three minutes--then mix it with a mustard spoonful
of made mustard, a little salt, pepper, half a tea cup of sal...
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Wine Sauce For Venison Or Mutton
Warm half a pint of the drippings, or liquor the meat was boiled in--mix
a couple of tea spoonsful of scorched flour with a little wat...
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Rice Sauce
Boil one onion and half a tea cup of rice with a blade of mace, till
very soft, in just water enough to cover it--then stir in half a ...
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Oyster Sauce
Take the juice of the oysters, and to a pint put a couple of sticks of
mace, a little salt and pepper. Set it on the fire--when it boi...
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White Celery Sauce For Boiled Poultry
Take five or six heads of celery--cut off the green tops, cut up the
remainder into small bits, and boil it till tender, in half a pin...
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Brown Sauce For Poultry
Peel two or three onions, cut them in slices, flour and fry them brown,
in a little butter--then sprinkle in a little flour, pepper, s...
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Savory Jelly For Cold Meat
Boil lean beef or veal till tender. If you have any beef or veal bones,
crack and boil them with the meat, (they should be boiled long...
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Liver Sauce For Fish
Boil the liver of the fish--then mash it fine, stir it into drawn
butter, put in a little cayenne, or black pepper, a couple of tea
s...
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Sauce For Lobsters
Boil a couple of eggs three minutes--mix them with the spawn of the
lobster, and a tea spoonful of water. When rubbed smooth, stir in ...
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Chicken Salad
Boil a chicken that weighs not more than a pound and a half. When very
tender, take it up, cut it in small strips, and make the follow...
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Sauce For Turtle Or Calf's Head
To half a pint of hot melted butter, or beef gravy, put the juice and
grated rind of half a lemon, a little sage, basil, or sweet marj...
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Apple And Cranberry Sauce
Pare and quarter the apples--if not tart, stew them in cider--if tart
enough, stew them in water. When stewed soft, put in a small pie...
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Pudding Sauce
Stir to a cream a tea cup of butter, with two of brown sugar, then add a
wine glass of wine, or cider--flavor it with nutmeg, rose-wat...
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Tomato Soy
Take ripe tomatos, and prick them with a fork--lay them in a deep dish,
and to each layer put a layer of salt. Let them remain in it f...
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Tomato Catsup
To a gallon of ripe tomatos, put four table spoonsful of salt, four of
ground black pepper, three table spoonsful of ground mustard, h...
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Mushroom Catsup
Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt
over them, then put in another layer of fresh mushrooms, and sal...
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Walnut Catsup
Procure the walnuts by the last of June--keep them in salt and water for
a week, then bruise them, and turn boiling vinegar on them. L...
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Curry Powder
Mix an ounce of ginger, one of mustard, one of pepper, three of
coriander seed, the same quantity of turmeric, a quarter of an ounce o...
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Essence Of Celery
Steep an ounce of celery seed in half a pint of brandy, or vinegar. A
few drops of this will give a fine flavor to soups, and sauce fo...
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Soup Herb Spirit
Those who like a variety of herbs in soup, will find it very convenient
to have the following mixture. Take when in their prime, thyme...
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Plain Veal Soup
A leg of veal, after enough has been cut off for cutlets, makes a soup
nearly as good as calf's head. Boil it with a cup two thirds fu...
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Mock Turtle Or Calf's Head Soup
Boil the head until perfectly tender--then take it out, strain the
liquor, and set it away until the next day--then skim off the fat, ...
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Beef Or Black Soup
The shank of beef is the best part for soup--cold roast beef bones, and
beef steak, make very good soup. Boil the shank four or five h...
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Chicken Or Turkey Soup
The liquor that a turkey or chicken is boiled in, makes a good soup. If
you do not like your soup fat, let the liquor remain till the ...
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Oyster Soup
Separate the oysters from the liquor, to each quart of the liquor, put a
pint of milk or water, set it on the fire with the oysters. M...
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Pea Soup
If you make your soup of dry peas, soak them over night, in a warm
place, using a quart of water to each quart of the peas. Early the ...
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Portable Soup
Take beef or veal soup, and let it get perfectly cold, then skim off
every particle of the grease. Set it on the fire, and let it boil...
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To Boil Eggs
They should be put into boiling water, and if you wish to have them
soft, boil them only three minutes. If you wish to have them hard ...
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Omelet
Beat the eggs to a froth, and to a dozen of eggs put three ounces of
finely minced boiled ham, beef, or veal; if the latter meat is us...
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Poached Eggs
Break the eggs into a pan, beat them to a froth, then put them into a
buttered tin pan, set the pan on a few coals, put in a small lum...
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Directions For Broiling Boiling And Frying Fish
Fish for boiling or broiling are the best the day after they are caught.
They should be cleaned when first caught, washed in cold wate...
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Chowder
Fry three or four slices of pork till brown--cut each of your fish into
five or six slices, flour, and put a layer of them in your por...
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Stuffed And Baked Fish
Soak bread in cold water till soft--drain off the water, mash the bread
fine, mix it with a table spoonful of melted butter, a little ...
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Codfish
Fresh cod is good boiled, fried, or made into a chowder. It is too dry a
fish to broil. Salt cod should be soaked in lukewarm water ti...
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Cod Sounds And Tongues
Soak them four or five hours in lukewarm water--then take them out of
the water, scrape off the skin, cut them once in two, and stew t...
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Halibut
Is nice cut in slices, salted and peppered, and broiled or fried. The
fins and thick part is good boiled.
...
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Striped And Sea Bass
Bass are good fried, boiled, broiled, or made into a chowder.
...
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Black Fish
Are the best boiled or fried--they will do to broil, but are not so good
as cooked in any other way.
...
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Shad
Fresh shad are good baked or boiled, but better broiled. For broiling,
they should have a good deal of salt and pepper sprinkled on th...
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Sturgeons
Sturgeons are good boiled or baked, but better fried. Before baking it,
boil it about fifteen minutes, to extract the strong oily tast...
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Fish Cakes
Cold boiled fresh fish, or salt codfish, is nice minced fine, with
potatoes, moistened with a little water, and a little butter put in...
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Fish Force Meat Balls
Take a little uncooked fish, chop it fine, together with a little raw
salt pork, mix it with one or two raw eggs, a few bread crumbs, ...
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Lobsters And Crabs
Put them into boiling water, and boil them from half to three quarters
of an hour, according to their size. Boil half a tea cup of sal...
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Scollops
Are nice boiled, and then fried, or boiled and pickled, in the same
manner as oysters. Take them out of the shells--when boiled, pick ...
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Eels
Eels, if very large, are best split open, cut into short pieces, and
seasoned with salt and pepper, and broiled several hours after th...
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Trout
Trout are good boiled, broiled, or fried--they are also good stewed a
few minutes, with bits of salt pork, butter, and a little water....
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Clams
Wash and put them in a pot, with just water enough to prevent the shells
burning at the bottom of the pot. Heat them till the shells o...
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Stewed Oysters
Strain the oyster liquor, rinse the bits of shells off the oysters, then
turn the liquor back on to the oysters, and put them in a ste...
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To Fry Oysters
Take those that are large, dip them in beaten eggs, and then in flour,
or fine bread crumbs--fry them in lard, till of a light brown. ...
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Oyster Pancakes
Mix equal quantities of milk and oyster juice together. To a pint of the
liquor when mixed, put a pint of wheat flour, a few oysters, ...
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Oyster Pie
Line a deep pie plate with pie crust--fill it with dry pieces of bread,
cover it over with puff paste--bake it till a light brown, eit...
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Scolloped Oysters
Pound rusked bread or crackers fine--butter scollop shells or tins,
sprinkle on the bread crumbs, then put in a layer of oysters, a sm...
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Potatoes
The best way to cook Irish potatoes, is to pare and put them in a pot,
with just boiling water enough to prevent their burning, and a ...
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Potato Snow Balls
Take the white mealy kind of potatoes--pare them, and put them into just
boiling water enough to cover them--add a little salt. When b...
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Turnips
White turnips require about as much boiling as potatoes. When tender,
take them up, peel and mash them--season them with a little salt...
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Beets
Beets should not be cut or scraped before they are boiled, or the juice
will run out, and make them insipid. In summer, they will boil...
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Parsnips And Carrots
Wash them, and split them in two--lay them in a stew pan, with the flat
side down, turn on boiling water enough to cover them--boil th...
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Onions
Peel and put them in boiling milk, (water will do, but it is not as
good.) When boiled tender, take them up, salt them, and turn a lit...
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Artichokes
Scrape and put them in boiling water, with a table spoonful of salt to a
couple of dozen. When boiled tender, (which will be in about ...
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Squashes
Summer squashes, if very young, may be boiled whole--if not, they should
be pared, quartered, and the seeds taken out. When boiled ver...
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Cabbage And Cauliflowers
Trim off the loose leaves of the cabbage, cut the stalky in quarters, to
the heart of the cabbage--boil it an hour. If not boiled with...
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Asparagus
Cut the white part of the stalks off, and throw it away--cut the lower
part of the stalks in thin slices if tough, and boil them eight...
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Peas
Peas should be put into boiling water, with salt and saleratus, in the
proportion of a quarter of a tea spoonful of saleratus to half ...
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Sweet Corn
Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut
it from the cobs, and boil it with Lima beans, and a few slic...
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To Cook Various Kinds Of Beans
French beans should have the strings taken off--if old, the edges should
be cut off, and the beans cut through the middle. Boil them w...
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Greens
White mustard, spinach, water cresses, dandelions, and the leaves and
roots of very small beets, are the best greens. Boil them with a...
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Salads
To be in perfection, salads should be fresh gathered, and kept in cold
water for an hour before they are put on the table. The water s...
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Cucumbers
To be healthy they should not be picked longer than a day before they
are to be eaten. They should be kept in cold water, and fifteen ...
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To Stew Mushrooms
Cut off the lower part of the stem, as it is apt to have an earthy
taste. Peel and put them in a saucepan, with just water enough at t...
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Egg Plant
Boil them a few moments to extract the bitter taste--then cut them in
thick slices; sprinkle a little salt between each slice. Let the...
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Celeriac
This is an excellent vegetable, but is little known. The stalks of it
can hardly be distinguished from celery, and it is much easier
...
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Salsify Or Vegetable Oyster
The best way to cook it is to parboil it, (after scraping off the
outside,) then cut it in slices, dip it into a beaten egg, and fine
...
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Tomatoes
If very ripe will skin easily; if not, pour scalding water on them, and
let them remain in it four or five minutes. Peel and put them ...
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Gumbo
Take an equal quantity of young tender ocra chopped fine, and ripe
tomatoes skinned, an onion cut into slices, a small lump of butter,...
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Southern Manner Of Boiling Rice
Pick over the rice, rinse it in cold water a number of times, to get it
perfectly clean; drain off the water, then put it in a pot of ...
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Directions For Pickling
Vinegar for pickling should be good, but not of the sharpest kind. Brass
utensils should be used for pickling. They should be thorough...
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To Pickle Peppers
Procure those that are fresh and green. If you do not like them very
fiery, cut a small slit in them, and take the seeds out carefully...
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Mangoes
Procure muskmelons as late in the season as possible--if pickled early,
they are not apt to keep well. Cut a small piece from the side...
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To Pickle Butternuts And Walnuts
The nuts for pickling should be gathered as early as July, unless the
season is very backward. When a pin will go through them easily,...
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Peaches And Apricots
Take those of a full growth, but perfectly green, put them in salt and
water, strong enough to bear up an egg. When they have been in ...
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To Pickle Cabbages And Cauliflowers
Purple cabbages are the best for pickling. Pull off the loose leaves,
quarter the cabbages, put them in a keg, and sprinkle a great de...
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East India Pickle
Chop cabbage fine, leaving out the stalks, together with three or four
onions, a root of horseradish, and a couple of green peppers to...
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French Beans And Radish Pods
Gather them while quite small and tender. Keep them in salt and water,
till you get through collecting them--changing the water as oft...
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Nasturtion
Take them when small and green--put them in salt and water--change the
water once in three days. When you have done collecting the nas...
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Samphire
Procure samphire that is fresh and green--let it lay in salt for three
days--then take it out, and for a peck of samphire spice a gall...
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Onions
Peel and boil them in milk and water ten minutes. To a gallon of vinegar
put half an ounce of cinnamon and mace, a quarter of an ounce...
|
Artichokes
Soak the artichokes in salt and water, for several days, then drain and
rub them till you get all the skin off. Turn boiling vinegar o...
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Cucumbers
Gather those that are small and green, and of a quick growth. Turn
boiling water on them as soon as picked. Let them remain in it four...
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Gherkins
Put them in strong brine--keep them in a warm place. When they turn
yellow, drain off the brine, and turn hot vinegar on them. Let the...
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To Pickle Oysters
Take the oysters from the liquor, strain and boil it. Rinse the oysters,
if there are any bits of the shells attached to them. Put the...
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To Pickle Mushrooms
Peel and stew them, with just water enough to prevent their sticking at
the bottom of the pan. Shake them occasionally, to prevent the...
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Wheat Bread
For six common sized loaves of bread, take three pints of boiling water,
and mix it with five or six quarts of flour. When thoroughly ...
|
Sponge Bread
For four loaves of bread, take three quarts of wheat flour, and the same
quantity of boiling water--mix them well together. Let it rem...
|
Rye Bread
Wet up rye flour with lukewarm milk, (water will do to wet it with, but
it will not make the bread so good.) Put in the same proportio...
|
Brown Bread
Brown bread is made by scalding Indian meal, and stirring into it, when
lukewarm, about the same quantity of rye flour as Indian meal-...
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Indian Bread
Mix Indian meal with cold water, stir it into boiling water, let it boil
half an hour--stir in a little salt, take it from the fire, l...
|
Potato Bread
Boil the potatoes very soft, then peel and mash them fine. Put in salt,
and very little butter--then rub them with the flour--wet the ...
|
Rice Bread
Boil a pint of rice till soft--then mix it with a couple of quarts of
rice or wheat flour. When cool, add half a tea-cup of yeast, a l...
|
French Rolls
Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of
ounces of butter, and put to the milk and flour, together with ...
|
Yeast
Boil a small handful of hops in a couple of quarts of water. When the
strength is obtained from them, strain the liquor--put it back o...
|
Yeast Cakes
Stir into a pint of good lively yeast a table-spoonful of salt, and rye
or wheat flour to make a thick batter. When risen, stir in Ind...
|
Butter Biscuit
Melt a tea-cup of butter--mix it with two-thirds of a pint of milk, (if
you have not any milk, water may be substituted, but the biscu...
|
Butter-milk Biscuit
Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour
milk--mix it with a pint of butter-milk, and a couple of tea-spoo...
|
Hard Biscuit
Weigh out four pounds of flour, and rub three pounds and a half of it
with four ounces of butter, four beaten eggs, and a couple of
t...
|
Saleratus Biscuit
Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If
you have not any sour milk, put a table-spoonful of vinegar to a...
|
Potato Biscuit
Boil mealy potatoes very soft, peel and mash them. To four good-sized
potatoes, put a piece of butter, of the size of a hen's egg, a
...
|
Sponge Biscuit
Stir into a pint of lukewarm milk half a tea-cup of melted butter, a
tea-spoonful of salt, half a tea-cup of family, or a table-spoonf...
|
Crackers
Rub six ounces of butter with two pounds of flour--dissolve a couple of
tea-spoonsful of saleratus in a wine glass of milk, and strain...
|
Cream Cakes
Mix half a pint of thick cream with the same quantity of milk, four
eggs, and flour to render them just stiff enough to drop on butter...
|
Crumpets
Take three tea-cups of raised dough, and work into it, with the hand,
half a tea-cup of melted butter, three eggs, and milk to render ...
|
Rice Cakes
Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of
salt, and three eggs, beaten to a froth. Stir in rice or wheat f...
|
Rice Ruffs
To a pint of rice flour put boiling water or milk sufficient to make a
thick batter. Beat four eggs, (when it is cool,) and put in, to...
|
Buckwheat Cakes
Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will
do, but is not as good,) and a tea-cup of yeast--set it in a ...
|
Economy Cakes
Rusked bread, or that which is old and sour, can be made into nice
cakes. The bread should be cut into small pieces, and soaked in col...
|
Green Corn Cake
Mix a pint of grated green corn with three table-spoonsful of milk, a
tea-cup of flour, half a tea-cup of melted butter, one egg, a
t...
|
Indian Corn Cake
Stir into a quart of sour or butter-milk a couple of tea-spoonsful of
saleratus, a little salt, and sifted Indian meal to render it a ...
|
Indian Slap Jacks
Scald a quart of Indian meal--when lukewarm, turn, stir in half a pint
of flour, half a tea-cup of yeast, and a little salt. When ligh...
|
Journey Or Johnny Cakes
Scald a quart of sifted Indian meal with sufficient water to make it a
very thick batter. Stir in two or three tea-spoonsful of salt--...
|
Hoe Cakes
Scald a quart of Indian meal with just water enough to make a thick
batter. Stir in a couple of tea-spoonsful of salt, and two
table-...
|
Muffins
Mix a quart of wheat flour smoothly with a pint and a half of lukewarm
milk, half a tea-cup of yeast, a couple of beaten eggs, a heapi...
|
Raised Flour Waffles
Stir into a quart of flour sufficient lukewarm milk to make a thick
batter. The milk should be stirred in gradually, so as to have it ...
|
Quick Waffles
Mix flour and cold milk together, to make a thick batter. To a quart of
the flour put six beaten eggs, a table-spoonful of melted butt...
|
Rice Waffles
Take a tea-cup and a half of boiled rice--warm it with a pint of milk,
mix it smooth, then take it from the fire, stir in a pint of co...
|
Rice Wafers
Melt a quarter of a pound of butter, and mix it with a pound of rice
flour, a tea-spoonful of salt, and a wine glass of wine. Beat fou...
|
Rules To Be Observed In Making Nice Cake
Cake, to be good, must be made of nice materials. The butter, eggs, and
flour, should not be stale, and the sugar should be of a light...
|
Frosting For Cake
Allow for the white of one egg nine heaping tea-spoonsful of double
refined sugar, and one of nice Poland starch. The sugar and starch...
|
Sponge Gingerbread
Melt a piece of butter of the size of a hen's egg--mix it with a pint of
nice molasses, a table-spoonful of ginger, and a quart of flo...
|
Hard Molasses Gingerbread
To a pint of molasses put half a tea-cup of melted butter, a
table-spoonful of ginger, and a quart of flour. Dissolve a tea-spoonful
...
|
Soft Molasses Gingerbread
Melt a tea-cup of butter--mix it with a pint of molasses, a
table-spoonful of ginger, a pint of flour, and a couple of beaten eggs.
F...
|
Sugar Gingerbread
Mix a pound of sugar with six ounces of butter. Beat four eggs, and stir
them into the butter and sugar, together with three tea-spoon...
|
Ginger Snaps
Melt a quarter of a pound of butter, the same quantity of lard--mix them
with a quarter of a pound of brown sugar, a pint of molasses,...
|
Spice Cakes
Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a
tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same...
|
Cider Cake
Stir together a tea-cup of butter, three of sugar--beat four eggs, and
put into the cake, together with two tea-cups of flour, and a g...
|
Bannock Or Indian Meal Cakes
Stir to a cream a pound and a quarter of brown sugar, a pound of
butter--beat six eggs, and mix them with the sugar and butter--add a
...
|
Rich Cookies
Rub together, till white, a tea-cup of butter, two of sugar--then stir
in a couple of beaten eggs, a little flour, grate in a nutmeg--...
|
Plain Tea Cakes
Mix thoroughly a tea-cup and a half of sugar, half a tea-cup of butter,
stir in a little flour, and half a nutmeg. Dissolve a tea-spoo...
|
New Year's Cookies
Weigh out a pound of sugar, three-quarters of a pound of butter--stir
them to a cream, then add three beaten eggs, a grated nutmeg, tw...
|
Shrewsbury Cake
Stir together three-quarters of a pound of sugar, half a pound of
butter. When white, add five beaten eggs, a tea-spoonful of rosewate...
|
Tunbridge Cake
Six ounces of butter, the same quantity of sugar, three-quarters of a
pound of flour, a couple of eggs, and a tea-spoonful of rosewate...
|
Jumbles
Stir together, till of a light color, a pound of sugar, and half the
weight of butter--then add eight eggs, beaten to a froth, essence...
|
Composition Cake
Five tea-cups of flour, three of sugar, two of butter, five eggs, a
tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine...
|
Rusk
Melt half a pound of butter, and mix it with two-thirds of a pint of
milk--flour to make a thick batter. Add three table-spoonsful of ...
|
Whigs
Mix half a pound of sugar with six ounces of butter, a couple of beaten
eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour,...
|
Nut Cakes
Heat a pint of milk just lukewarm--stir into it a tea-cup of lard, (the
lard should be melted.) Stir in flour, till it is a thick batt...
|
Crollers
Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or
leave out one spoonful of milk, and substitute one of wine. S...
|
Molasses Dough Cake
Melt half a tea-cup of butter, mix it with a tea-cup of molasses, the
juice and chopped rind of a fresh lemon, a tea-spoonful of
cinn...
|
Sugar Dough Cake
Dissolve a tea-spoonful of saleratus in a wine glass of wine, or
milk--strain it on to three tea-cups of raised dough. Work into the
...
|
Measure Cake
Stir to a cream a tea-cup of butter, two of sugar, then stir in four
eggs beaten to a froth, a grated nutmeg, and a pint of flour. Sti...
|
French Cake
One pound of sugar, three quarters of a pound of butter, a pound and a
half of flour, twelve eggs, a gill each of wine, brandy, and of...
|
Washington Cake
Stir together, till quite white, a pound of sugar, three-quarters of a
pound of butter, then add four beaten eggs. Stir in gradually a...
|
Cup Cake
Mix three tea-cups of sugar with one and a half of butter. When white,
beat three eggs, and stir them into the butter and sugar, toget...
|
Plain Cream Cake
Dissolve a tea-spoonful of saleratus in a wine glass of milk, strain it
on to a little sifted flour, beat three eggs with a tea-cup of...
|
Rich Cream Cake
Stir together, till very white, half a pound of butter, three-quarters
of a pound of sugar. Beat the whites and yelks of seven eggs se...
|
Cymbals
Half a pound of sugar, a quarter of a pound of butter, a couple of eggs,
half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of...
|
Rich Loaf Cake
Stir gradually into a pint of lukewarm milk a pound of sifted wheat
flour, add a small tea-cup of yeast, and set it where it will rise...
|
Plain Loaf Cake
Mix together a pint of lukewarm milk, two quarts of sifted flour, a
small tea-cup of yeast. Set the batter where it will rise quick. W...
|
Shelah Or Quick Loaf Cake
Melt half a pound of butter--when cool, work it into a pound and a half
of raised dough. Beat four eggs with three-quarters of a pound...
|
Rice Cake
Mix ten ounces of ground rice, three of wheat flour, eight ounces of
powdered white sugar. Sift the whole by degrees into the beaten y...
|
Diet Bread
Sift a pound of flour, mix it with a pound of rolled sugar. Beat eight
eggs to a froth, and stir the flour and sugar in very gradually...
|
Lemon Cake
Stir together, till very white, a pound of sugar, half a pound of
butter--then add eight eggs, beaten to a froth, (the whites and yelk...
|
Scotch Cake
Stir to a cream a pound of sugar, and three-quarters of a pound of
butter--put in the juice and grated rind of a lemon, a wine glass o...
|
Pound Cake
Mix a pound of sugar with three-quarters of a pound of butter. When
worked white, stir in the yelks of eight eggs, beaten to a froth, ...
|
Confectioner's Pound Cake
Stir together a pound and a quarter of sugar, three quarters of a pound
of butter. When of a light color, stir in twelve beaten eggs, ...
|
Queen's Cake
Rub together, till very white, a pound of sugar, three quarters of a
pound of butter. Mix a wine glass of wine, one of brandy, one of ...
|
Delicate Cake
Stir to a cream a pound of powdered white sugar, seven ounces of
butter--then add the whites of sixteen eggs, beaten to a stiff froth,...
|
Jelly Cake
Rub together, till white, half a pound of sugar, six ounces of butter.
Beat eight eggs to a froth, and stir into the butter and sugar,...
|
Strawberry Cake
Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and
a tea-cup of thick cream, or melted butter. Add sufficient mil...
|
Superior Sponge Cake
Take the weight of ten eggs in powdered loaf sugar, beat it to a froth
with the yelks of twelve eggs, put in the grated rind of a fres...
|
Good Sponge Cake
Beat together the yelks of ten eggs, with a pound of powdered white
sugar--beat to a stiff froth the whites of the eggs, and stir them...
|
Almond Cake
Beat the yelks of twelve eggs to a froth, with a pound of powdered white
sugar. Beat the whites of nine eggs to a stiff froth, and sti...
|
Fruit Cake
One pound of flour, one of sugar, three-quarters of a pound of butter,
two pounds of seeded raisins, two of currants, one of citron, a...
|
Black Cake
One pound of flour, one of sugar, fourteen ounces of butter, ten eggs,
three pounds of seeded raisins, three pounds of Zante currants,...
|
Maccaroons
Soak half a pound of sweet almonds in boiling hot water, till the skins
will rub off easily--wipe them dry. When you have rubbed off t...
|
Cocoanut Cakes
Take equal weights of grated cocoanut and powdered white sugar, (the
brown part of the cocoanut should be cut off before grating it)--...
|
Tory Wafers
Melt a tea-cup of butter, half a one of lard, and mix them with a quart
of flour, a couple of beaten eggs, a tea-spoonful of salt, a w...
|
Sugar Drops
Stir to a cream three ounces of butter, six of powdered white
sugar--then add three beaten eggs, half a pound of sifted flour, half of...
|
Savoy Cakes
Beat eight eggs to a froth--the whites and yelks should be beaten
separately, then mixed together, and a pound of powdered white sugar...
|
Almond Cheese Cakes
Boil a pint of new milk--beat three eggs, and stir into the milk while
boiling. When it boils up, take it from the fire, put in half a...
|
Flummery
Lay sponge or Savoy cakes in a deep dish--pour on white wine sufficient
to make them quite moist. Make a rich boiled custard, using on...
|
Floating Island
Mix a pint and a half of sweet thick cream with a gill of wine, the
juice of half a lemon, and a tea-spoonful of essence of lemon, or
...
|
Whip Syllabub
Take good sweet cream--to each pint put six ounces of double refined,
powdered white sugar, half a tumbler of white wine, the juice an...
|
Ornamental Froth For Blanc Mange Or Creams
Beat the whites of four eggs to a froth, then stir in half a pound of
preserved raspberries, cranberries, or strawberries--beat the wh...
|
Ice Currants
Take large bunches of ripe currants, wash and drain them dry, then dip
them into the whites of eggs, previously beaten to a stiff frot...
|
Apple Snow
Put a dozen good tart apples into cold water, set them over a slow fire.
When soft, drain off the water, pull the skins from the apple...
|
Comfits
Mix a pound of white sugar with just sufficient water to make a thick
syrup. When the sugar has dissolved, drop in a pound of coriande...
|
Isinglass Blanc Mange
Pull an ounce of mild white isinglass into small pieces--rinse them, and
put to them a quart of milk if the weather is hot, and three ...
|
Calf's Feet Blanc Mange
Boil four feet in five quarts of water, without any salt. When the
liquor is reduced to one quart, strain and mix it with one quart of...
|
Rice Flour Blanc Mange
Mix four table-spoonsful of ground rice, smoothly, with half a pint of
cold milk, then stir it into a quart of boiling milk. Put in th...
|
Rice Blanc Mange
Boil a tea-cup of rice in a pint of water, with a blade of mace, and a
tea-spoonful of salt. When it swells out and becomes dry, add s...
|
Snow Cream
Beat the whites of four eggs to a stiff froth--then stir in two
table-spoonsful of powdered white sugar, a table-spoonful of sweet win...
|
Orange Cream
Beat the yelks of eight eggs, and the whites of two, to a froth, then
stir in half a pound of powdered white sugar--add half a pint of...
|
Lemon Cream
Pare four fresh lemons very thin, so as to get none of the white part.
Soak the rinds twelve hours in half a pint of cold water, then ...
|
Ice Creams
Sweeten thick rich cream with powdered white sugar--it should be made
very sweet, as the process of freezing extracts a great deal of ...
|
Pastry
For a good common pie-crust allow half a pound of shortening to a pound
of flour. If liked quite short, allow three-quarters of a poun...
|
Puff Paste Or Confectioner's Pastry
Weigh out a pound and a quarter of sifted flour, and a pound of butter.
Rub about one-third of the butter with two-thirds of the flour...
|
Apple Pie
When apples are very small and green, they are nice stewed whole, with
the skins on, and strained when soft, and sweetened. Pare, quar...
|
Mince Pie
The best kind of meat for mince pies is neat's tongue and feet--the
shank of beef makes very good pies. Boil the meat till perfectly
...
|
Rice Pie
To a quart of boiling water, put a small tea-cup of rice. Boil it till
very soft, then take it from the fire, and add a quart of cold ...
|
Peach Pie
Take mellow, juicy peaches--wash and put them in a deep pie plate, lined
with pie crust. Sprinkle a thick layer of sugar on each layer...
|
Tart Pie
Sour apples, cranberries, and peaches, all make nice tarts. Stew, and
strain them when soft. Peach tarts require a little lemon-juice,...
|
Rhubarb Pies
Take the tender stalks of the rhubarb, strip off the skin, and cut the
stalks into thin slices. Line deep plates with pie crust, then ...
|
Tomato Pie
Take green tomatoes, turn boiling water on them, and let them remain in
it a few minutes--then strip off the skin, cut the tomatoes in...
|
Lemon Pie
For one pie, take a couple of good sized fresh lemons, squeeze out the
juice, and mix it with half a pint of molasses, or sufficient s...
|
Cherry And Blackberry Pie
Cherries and blackberries for pies should be ripe. Bake them in deep pie
plates, sweeten them with sugar, and put in cloves or cinnamo...
|
Grape Pie
Grapes make the best pies when very tender and green. If not very small,
they should be stewed and strained, to get out the seeds, bef...
|
Currant And Gooseberry Pie
Currants and gooseberries are the best for pies when of a full growth,
just before they begin to turn red--they are tolerably good whe...
|
Prune Pie
Prunes that are too dry to eat without stewing, can be made into good
pies. Turn enough boiling water on the prunes to cover them, set...
|
Pumpkin Pie
Halve the pumpkin, take out the seeds--rinse the pumpkin, and cut it
into small strips--stew them, over a moderate fire, in just suffi...
|
Carrot Pie
Scrape the skin off from the carrots, boil them soft, and strain them
through a sieve. To a pint of the strained pulp put three pints ...
|
Potato Pie
Boil Carolina or mealy Irish potatoes, till very soft--when peeled,
mash and strain them. To a quarter of a pound of potatoes, put a q...
|
Sweet Marlborough Pie
Procure sweet mellow apples, pare and grate them. To a pint of the
grated pulp put a pint of milk, a couple of eggs, two table-spoonsf...
|
Marlborough Tarts
Take tart juicy apples--quarter them, and stew them till soft enough to
rub through a sieve. To twelve table-spoonsful of the strained...
|
Cocoanut Pie
Cut off the brown part of the cocoanut--grate the white part, and mix it
with milk, and set it on the fire, and let it boil slowly eig...
|
Small Puffs
To make a dozen puffs, take a pound and a quarter of flour, a pound of
butter, and one egg. Put them together according to the directi...
|
Puff Pastry No Divide It When Made Into Three Equal
portions--roll one of them out half an inch thick, cut it into cakes
with a tumbler--roll out the rest of the pastry, cut it into strips...
|
A Plain Custard Pie
Boil a quart of milk with half a dozen peach leaves, or the rind of a
lemon. When they have flavored the milk, strain it, and set it w...
|
A Rich Baked Custard
Beat seven eggs with three table-spoonsful of rolled sugar. When beaten
to a froth, mix them with a quart of milk--flavor it with nutm...
|
Boiled Custards
Put your milk on the fire, and let it boil up--then remove it from the
fire, and let it cool. Beat for each quart of the milk, if like...
|
Mottled Custards
Stir into a quart of milk, while boiling, the beaten yelks of six eggs.
Beat the whites of the eggs with three table-spoonsful of powd...
|
Cream Custards
Sweeten a pint of cream with powdered white sugar--set it on a few
coals. When hot, stir in white wine until it curdles--add rosewater...
|
Almond Custards
Blanch and pound fine, with a table-spoonful of rosewater, four ounces
of almonds. Boil them four or five minutes in a quart of milk, ...
|
Apple Custards
Take half a dozen tart mellow apples--pare and quarter them, and take
out the cores. Put them in a pan, with half a tea-cup of water--...
|
Directions For Making Puddings
A bag that is used for boiling puddings, should be made of thick cotton
cloth. Before the pudding is turned in, the bag should be dipp...
|
Hasty Pudding
Wet sifted Indian meal with cold water, to make a thick batter. Stir it
into a pot of boiling water gradually. Boil it an hour, then s...
|
Corn Puddings
Grate sweet green corn--to three tea-cups of it, when grated, put two
quarts of milk, eight eggs, a couple of tea-spoonsful of salt, h...
|
Cracker Pudding
Mix ten ounces of finely pounded crackers with a wine glass of wine, a
little salt, and half a nutmeg, three or four table-spoonsful o...
|
Boiled Indian Pudding
Stir enough sifted Indian meal into a quart of boiling milk or water, to
make a very stiff batter--then stir in a couple of table-spoo...
|
Baked Indian Pudding
Boil a quart of milk, and turn it on to a pint of sifted Indian meal.
Stir it in well, so as to scald the meal--then mix three table-s...
|
Minute Pudding
Put a pint and a half of milk on the fire. Mix five large
table-spoonsful of either wheat or rye flour, smoothly, with half a pint
of...
|
Boiled Bread Pudding
Take about three-quarters of a pound of bread, cut it into small pieces,
and soak them soft in cold water--then drain off the water, m...
|
A Plain Baked Bread Pudding
Pound rusked bread fine--to five heaping table-spoonsful of it, put a
quart of milk, three beaten eggs, three table-spoonsful of rolle...
|
Rich Bread Pudding
Cut a pound loaf of bakers' bread into thin slices--spread butter on
them as for eating--lay them in a pudding dish--sprinkle between ...
|
Flour Pudding
Into a pint and a half of sifted flour stir gradually, so that it may
not be lumpy, a quart of milk. Beat seven eggs, and put in, toge...
|
Boiled Rice Pudding
Put two tea-cups of rice into a quart of boiling water--add a couple of
tea-spoonsful of salt, and let the rice boil till soft. Then t...
|
A Baked Rice Pudding Without Eggs
Pick over and wash two small tea-cups of rice, and put it into two
quarts of milk. Melt a small tea-cup of butter, and put in, togethe...
|
Rice Pudding With Eggs
Boil a quarter of a pound of unground rice in a quart of milk till soft,
then stir in a quarter of a pound of butter--take it from the...
|
Ground Rice Pudding
Mix a pint and a half of ground rice, smooth, with a quart of milk--stir
in a glass of wine, a quarter of a pound of melted butter, a
...
|
Rice Snow Balls
Pare small, tart apples, and take out the cores with a small knife--fill
the cavity with a stick of cinnamon or mace. Put each one in ...
|
Cream Pudding
Beat six eggs to a froth--then mix with them three table-spoonsful of
powdered white sugar, the grated rind of a lemon. Mix a pint of ...
|
Custard Pudding
Stir a quart of milk very gradually into half a pint of flour--mix it
free from lumps, and put to it seven eggs, beaten with three
ta...
|
Rennet Pudding
Put cleaned calf's rennet into white wine, in the proportion of a piece
three inches square to a pint of wine. It will be fit for use ...
|
Fruit Pudding
Make good common pie crust--roll it out half an inch thick, and strew
over it any one of the following kinds of fruit: Cherries, curra...
|
A Quaking Pudding
Slice up three-quarters of a pound of bakers' bread. Beat eight eggs to
a froth, stir in several large spoonsful of sugar, and mix it ...
|
Lemon Pudding
Grate the rind of two fresh lemons, being careful not to grate any off
the white part. Squeeze the juice out of the lemons, and strain...
|
Almond Pudding
Turn boiling water on three-quarters of a pound of sweet almonds. Let
them remain in it till the skins will slip off easily--rub the s...
|
Tapioca Pudding
To a quart of warm milk put eight table-spoonsful of tapioca. Let it
soak till it softens, then stir it up, and put to it a couple of
...
|
Sago Pudding
Rinse half a pound of sago in hot water, till it is thoroughly
cleansed--then drain off the water, and boil the sago in a quart of
mi...
|
Orange Pudding
Stir to a cream six ounces of white powdered sugar, with four of
butter--then add a wine glass of wine, the juice and chopped peel of ...
|
Bird's Nest Or Transparent Pudding
Pare and halve tart mellow apples, scoop out the cores. Put a little
flour and water in the hollow of each apple, so as to form a thic...
|
English Plum Pudding
Soak three-quarters of a pound of crackers in two quarts of milk--they
should be broken in small pieces. When they have soaked soft, p...
|
Plain Fritters
Stir a quart of milk gradually into a quart of flour--put in a
tea-spoonful of salt, and seven beaten eggs. Drop them by the large
sp...
|
Apple Fritters
Take four or five tart, mellow apples, pare and cut them in slices, and
soak them in sweetened lemon-juice. Make a batter of a quart o...
|
Cream Fritters
Mix a pint and a half of wheat flour with a pint of milk--beat six eggs
to a froth, and stir them into the flour--grate in half a nutm...
|
Oxford Dumplings
Take eight ounces of biscuit that is pounded fine, and soak it in just
sufficient milk to cover it. When soft, stir in three beaten eg...
|
Apple Dumplings
Pare tart, mellow apples--take out the cores with a small knife, and
fill the holes with sugar. Make good pie crust--roll it out about...
|
Lemon Syrup
Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint
of it, when strained, put a pound and three-quarters of sugar...
|
Orange Syrup
Squeeze out the juice of fresh oranges, and strain it. To a pint of the
juice, put a pound and a half of sugar--set it on a moderate f...
|
Blackberry Syrup
Procure nice, high vine blackberries, that are perfectly ripe--the low
vine blackberries will not answer for syrup, as they do not pos...
|
Elderberry Syrup
Wash and strain the berries, which should be perfectly ripe. To a pint
of juice, put a pint of molasses. Boil it twenty minutes, stirr...
|
Molasses Syrup For Preserving
Mix eight pounds of light sugar-house or New-Orleans molasses, eight
pounds of water, one pound of powdered charcoal. Boil the whole t...
|
To Clarify Syrup For Sweetmeats
Put your sugar into the preserving kettle, turn in the quantity of cold
water that you think will be sufficient to cover the fruit tha...
|
Directions For Making Sweetmeats
A pound of sugar to a pound of fruit, is sufficient to preserve most
kinds of fruit. Some kinds of fruit require more, and some will d...
|
It As In Direction For Clarifying Syrup No Then Put In The
fruit. Nice white sugar does not need clarifying. All kinds of
fire-proof ware will do to preserve in, excepting iron ware. The fruit
s...
|
To Preserve Quinces
Quinces, if very ripe, are best preserved in the following manner: Pare
and cut them in slices, an inch thick--take out the cores care...
|
Quince Marmalade
Wash and quarter the quinces, without paring them--put them on the fire,
with just water enough to stew them in. When soft, rub them t...
|
Pears
Make a syrup, allowing three-quarters of a pound of sugar to each pound
of the pears. If brown sugar is used for the syrup, clarify it...
|
Pear Marmalade
Boil the pears with the skins on. When soft, rub them through a sieve,
and put to each pound of pulp three-quarters of a pound of brow...
|
Peaches
Take juicy peaches--pare them, allow for each pound of them, a pound of
nice white sugar. Put just cold water enough to the sugar to s...
|
Peach Jam
Inferior peaches, and those that are not fully ripe, are best preserved
in the following manner: Pare and halve them, and take out the...
|
To Preserve Peaches In Brandy
Procure peaches that are mellow, but not dead ripe--draw a pin round the
seam of the peaches, so as to pierce the skin--cover them wit...
|
To Preserve Raspberries
Strain equal quantities of ripe currants and raspberries, to make a
syrup to preserve the raspberries in. Dissolve white sugar in the ...
|
Cherries
Procure cherries that are not quite dead ripe--allow for each pound of
cherries a pound of white sugar. Make a rich syrup of the sugar...
|
Currants
Take the currants when ripe and in their prime--let them remain on the
stalks, picking off the bad ones. Make a syrup of sugar, and ve...
|
To Preserve Prunes
Pour boiling water on the prunes, and set them where they will keep hot,
with a lemon, cut in small pieces. When swelled out to nearly...
|
Cranberries
For each peck of cranberries allow two pounds and a half of brown sugar,
and half a pint of molasses. Make a syrup of the molasses, su...
|
Crab Apples
Make a syrup, allowing the same weight of sugar as apples. Let it get
cool, then put in the apples, a few at once, so that they will n...
|
Barberries
Take them when fully ripe, let them remain on the stems. Make a rich
syrup, allowing the same weight of sugar as barberries. When clar...
|
Tomatoes
Take them when quite small and green--put them in cold clarified syrup,
with an orange, cut in slices, to every two pounds of the toma...
|
To Preserve Apples
Apples for preserving should be tart and mellow--pare them, and take out
the cores with a small knife. Allow for each pound three-quar...
|
Cymbelines Or Mock Citron
Cut into small pieces, and scrape the rind of cymbelines--put them into
strong salt and water--let them remain in it three days, then ...
|
Watermelon Rinds
Take the rind of a nice ripe watermelon--cut it into small strips, and
boil them, till they begin to grow tender, in water, with saler...
|
Muskmelons
Procure muskmelons that are perfectly green, and of a quick growth, and
as late in the season as possible. If preserved while the weat...
|
Pine Apples
Take those that are ripe, and perfectly fresh--pare off the rind, and
cut the apples in slices an inch thick. Powder the same weight o...
|
Pumpkin Chips
Take what quantity you choose of a good sweet pumpkin, (the butter
pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out t...
|
Gages
Allow equal weights of sugar and gages. Make a syrup of white sugar, and
just water enough to cover the plums. Boil the plums slowly i...
|
Strawberries
Procure Chili or field strawberries, and hull them. Take equal
quantities of berries, and powdered white sugar--put a layer of each in...
|
Raspberry And Blackberry Jam
For each pound of berries, allow a pound of sugar. Put a layer of each
alternately in a preserving dish. Let them remain half an hour-...
|
Strawberry Raspberry And Blackberry Jelly
Jellies of these fruits are all made in the following manner: Take the
berries when ripe, and in their prime, mash them, and let them ...
|
Cranberry Grape And Currant Jelly
They are all made in the same manner. Take the fruit in its prime, wash
and drain it till nearly dry, then put it in an earthen jar, o...
|
Quince Jelly
Halve the quinces, and take out the cores. Boil the quinces till very
soft, in clear water, mash them, and let them drain through a fl...
|
Apple Jelly
Halve tart apples, and take out the cores. Boil them till very soft, in
a large proportion of water--then let it pass through a jelly-...
|
Lemon Jelly
Put on a slow fire an ounce of white isinglass, pulled into small
pieces, and rinsed, a pint of water, with the rind of six lemons. St...
|
Calf's Feet Jelly
Take four feet, (that have been perfectly cleaned,) and boil them, in
four quarts of water, till very soft, and the water is reduced t...
|
Hartshorn Jelly
Boil four ounces of hartshorn shavings in a couple of quarts of water,
till it becomes a thick jelly--then strain and put to it the ju...
|
Coffee
Old Java and Mocha coffee are the best kinds. Coffee should be put in an
iron pot, and dried over a moderate fire for several hours, b...
|
Tea
Scald the tea-pot, and if the tea is a strong kind, a tea-spoonful for a
pint of water is sufficient--if it is a weak kind, more will ...
|
Chocolate
Scrape the chocolate off fine, mix it smooth with water--if liked very
rich, make the chocolate entirely of milk--if not, use half wat...
|
Hop Beer
Put to six ounces of hops five quarts of water, and boil them three
hours--then strain off the liquor, and put to the hops four quarts...
|
Beer Of Essential Oils
Mix a couple of quarts of boiling water with a pint and a half of
molasses. Stir in five quarts of cold water, then add ten drops of t...
|
Spring Beer
Take a small bunch of all, or part of the following: Sweet fern,
sarsaparilla, winter-green, sassafras, prince's pine, and spice wood....
|
Ginger Beer
Boil gently, in a gallon of water, three table-spoonsful of cream of
tartar, three of ginger, and a lemon cut in slices. When it has b...
|
Instantaneous Beer
Put to a pint and a half of water four tea-spoonsful of ginger, a
table-spoonful of lemon-juice--sweeten it to the taste with syrup or...
|
Mixed Wine
Take equal parts of ripe currants, grapes, raspberries, and English
cherries. Bruise them, then mix cold water with them, in the propo...
|
Currant Wine
Strain the currants, which should be perfectly ripe. To each quart of
juice put a couple of quarts of water, and three pounds of sugar...
|
Grape Wine
Bruise the grapes, which should be perfectly ripe. To each gallon of
grapes put a gallon of water, and let the whole remain a week, wi...
|
To Mull Wine
To a pint of water put a tea-spoonful of powdered cloves and cinnamon.
Set it where it will boil--then separate the whites and yelks o...
|
Quince Cordial
Take ripe nice quinces, wipe off the fur, and grate them. Express the
juices of the quince pulp through a strong cloth, and to each qu...
|
Peach Cordial
Take ripe juicy peaches--wash and wipe them, to get off the down--gash
them to the stone. Put to each peck of peaches a gallon of Fren...
|
Smallage Cordial
Take young sprouts of smallage--wash and drain them till perfectly dry.
Cut them in small pieces, put them in a bottle, with seeded ra...
|
Currant Shrub
To a pint of strained currant juice, put a pound of sugar. Boil the
sugar and juice gently together, eight or ten minutes, then set it...
|
Raspberry Shrub
To three quarts of fresh, ripe raspberries, put one of good vinegar. Let
it remain a day--then strain it, and put to each pint a pound...
|
Lemon Shrub
Procure nice fresh lemons--pare the rind off thin, then squeeze out the
juice of the lemons, and strain it. To a pint of the juice put...
|
Sherbet
Boil in three pints of water six or eight green stalks of rhubarb, a
quarter of a pound of figs or raisins. When the whole has boiled ...
|
Noyeau
To three pints of French brandy, put four ounces of bitter almonds, or
peach meats, and a couple of ounces of sweet almonds--they shou...
|
Mead
Put to a pound of honey three pints of warm water--stir it up well, and
let it remain till the honey is held in complete solution--the...
|
Essence Of Lemon
Turn gradually on to a drachm of the best oil of lemons a couple of
ounces of strong rectified spirit. The best method of obtaining th...
|
Essence Of Ginger
Take three ounces of fresh ginger--grate and put it into a quart of
French brandy, together with the rind of a fresh lemon--none of th...
|
Spice Brandy
Put into a jar French brandy, and rose or peach leaves, in the
proportion of a quart of the former to half a pint of the latter. Let
...
|
Rosewater
Gather fragrant, full-blown roses, on a dry day--pick off the leaves,
and to each peck of them put a quart of water. Put the whole in ...
|
To Extract The Essential Oil Of Flowers
Procure a quantity of fresh, fragrant leaves--both the stalk and the
flower leaves will answer. Cord very thin layers of cotton, and d...
|
Perfume Bags
Rose and sweet-scented clover leaves, dried in the shade, then mixed
with powdered cloves, cinnamon, mace, and pressed in small bags, ...
|
Cologne Water
Turn a quart of alcohol gradually on to the following oils: a couple of
drachms of the oil of rosemary, two of the oil of lemon, or
o...
|
Lavender Water
Turn a pint of alcohol slowly on to an ounce and a half of the oil of
lavender, two drachms of ambergris. Keep the lavender water in a...
|
Aromatic Vinegar
Mix with a table-spoonful of vinegar enough powdered chalk to destroy
the acidity. Let it settle--then turn off the vinegar from the c...
|
Barley Water
Boil a couple of ounces of barley, in two quarts of water, till
soft--pearl barley is the best, but the common barley answers very wel...
|
Rice Gruel
Put a large spoonful of unground rice into six gills of boiling water,
with a stick of cinnamon or mace. Strain it when boiled soft, a...
|
Water Gruel
Mix a couple of table-spoonsful of Indian meal with one of wheat flour,
and sufficient cold water to make a thick batter. If the gruel...
|
Caudle
Make rice or water gruel, as above--then strain it, and add half a wine
glass of ale, wine, or brandy. Sweeten it with loaf sugar, and...
|
Arrow Root Custards
Boil a pint of milk, and stir into it, while boiling, a table-spoonful
of arrow root, mixed smooth, with a little cold milk. Stir it i...
|
Wine Whey
Stir into a pint of boiling milk a couple of glasses of wine. Let it
boil a minute, then take it from the fire, and let it remain till...
|
Stomachic Tincture
Bruise a couple of ounces of Peruvian bark, one of bitter dried orange
peel. Steep them in a pint of proof spirit a fortnight, shaking...
|
Thoroughwort Bitters
Make a strong tea of the thoroughwort--strain it, and when cool, put to
a couple of quarts of it half a pint of French brandy, the pee...
|
Cough Tea
Make a strong tea of everlasting--strain, and put to a quart of it two
ounces of figs or raisins, two of liquorice, cut in bits. Boil ...
|
Beef Tea
Broil a pound of fresh lean beef ten minutes--then cut it into small
bits, turn a pint of boiling water on it, and let it steep in a w...
|
Moss Jelly
Steep Carragua, or Irish moss, in cold water a few minutes, to extract
the bitter taste--then drain off the water, and to half an ounc...
|
Sago Jelly
Rinse four ounces of sago thoroughly, then soak it in cold water half an
hour--turn off the water, and put to it a pint and a half of ...
|
Tapioca Jelly
Take four table-spoonsful of tapioca--rinse it thoroughly, then soak it
five hours, in cold water enough to cover it. Set a pint of co...
|
To Renew Old Bread And Cake
Fill a bread steamer about half full of water, and lay the dry bread on
it, and set it on the fire, where it will steam the bread from...
|
To Preserve Cheese From Insects
Cover the cheese, while whole, with a paste made of wheat flour; then
wrap a cloth round it, and cover it with the paste. Keep the che...
|
To Pot Cheese
Cheese that has begun to mould, can be kept from becoming any more so,
by being treated in the following manner: Cut off the mouldy pa...
|
To Pot Butter For Winter Use
Mix a large spoonful of salt, a table-spoonful of powdered white-sugar,
and one of saltpetre. Work this quantity into six pounds of fr...
|
To Make Salt Butter Fresh
When butter has too much salt in it, put to each pound of it a quart of
fresh milk, and churn it an hour; then treat it like fresh but...
|
To Extract Rancidity From Butter
Take a small quantity, that is wanted for immediate use. For a pound of
the butter, dissolve a couple of tea-spoonsful of saleratus in...
|
To Preserve Cream For Sea Voyages
Take rich, fresh cream, and mix it with half of its weight of white
powdered sugar. When well mixed in, put it in bottles, and cork th...
|
Substitute For Cream In Coffee
Beat the white of an egg to a froth--put to it a small lump of butter,
and turn the coffee to it gradually, so that it may not curdle....
|
To Keep Eggs Several Months
It is a good plan to buy eggs for family use when cheap, and preserve
them in the following manner: Mix half a pint of unslaked lime w...
|
To Melt Fat For Shortening
The fat of all kinds of meat, excepting that of ham and mutton, makes
good shortening. Roast meat drippings, and the liquor in which m...
|
To Keep Vegetables Through The Winter
Succulent vegetables are preserved best in a cool, shady place, that is
damp. Turnips, Irish potatoes, and similar vegetables, should ...
|
To Preserve Herbs
All kinds of herbs should be gathered on a dry day, just before, or
while in blossom. Tie them in bundles, and suspend them in a dry, ...
|
To Preserve Various Kinds Of Fruit Through The Winter
Apples can be kept till June, by taking only those that are hard and
sound, wiping them dry, then packing them in tight barrels, with ...
|
To Keep Pickles And Sweetmeats
Pickles should be kept in unglazed earthen jars, or wooden kegs.
Sweetmeats keep best in glass jars; unglazed stone pots answer very w...
|
Cautions Relative To The Use Of Brass And Copper Cooking Utensils
Cleanliness has been aptly styled the cardinal virtue of cooks. Food is
more healthy, as well as palatable, cooked in a cleanly manner...
|
Durable Ink For Marking Linen
Dissolve a couple of drachms of lunar caustic, and half an ounce of gum
arabic, in a gill of rain water. Dip whatever is to be marked ...
|
Black Ball
Melt together, moderately, ten ounces of Bayberry tallow, five ounces of
bees' wax, one ounce of mutton tallow. When melted, add lamp ...
|
Liquid Blacking
Mix a quarter of a pound of ivory black, six gills of vinegar, a
table-spoonful of sweet oil, two large spoonsful of molasses. Stir th...
|
Cement For The Mouths Of Corked Bottles
Melt together a quarter of a pound of sealing-wax, the same quantity of
rosin, a couple of ounces of bees' wax. When it froths, stir i...
|
Cement For Broken China Glass And Earthenware
Rub the edge of the china or glass with the beaten white of an egg. Tie
very finely powdered quick lime in a muslin bag, and sift it t...
|
Japanese Cement Or Rice Glue
Mix rice flour with cold water, to a smooth paste, and boil it gently.
It answers all the purposes of wheat flour paste, while it is f...
|
Cement For Alabaster
Take of white bees' wax one pound, of rosin a pound, and three quarters
of alabaster. Melt the wax and rosin, then strew the alabaster...
|
To Clean Alabaster Or Any Other Kinds Of Marble
Pound pumice stone to a fine powder, and mix it with verjuice. Let it
remain several hours, then dip in a perfectly clean sponge, and ...
|
Cement For Iron-ware
Beat the whites of eggs to a froth, then stir into them enough quicklime
to make a consistent paste, then add iron file dust, to make ...
|
To Loosen The Stopples Of Decanters And Smelling Bottles That Are
wedged in tight.
Dip the end of a feather in oil, and rub it round the stopple, close to
the mouth of the bottle; then put the bottle...
|
Lip Salve
Dissolve a small lump of white sugar in a table-spoonful of rosewater,
(common water will do, but is not as good.) Mix it with a coupl...
|
Cold Cream
Take of the oil of almonds two ounces, of spermaceti half an ounce, and
white wax half an ounce. Put them in a close vessel, and set t...
|
To Prevent The Formation Of A Crust On Tea-kettles
Keep an oyster-shell in your tea-kettle, and it will prevent the
formation of a crust on the inside of it, by attracting the stony
pa...
|
To Remove Stains From Broadcloth
Take an ounce of pipe clay that has been ground fine, and mix it with
twelve drops of alcohol, and the same quantity of spirits of tur...
|
To Extract Paint From Cotton Silk And Woollen Goods
Saturate the spot with spirits of turpentine, and let it remain several
hours, then rub it between the hands. It will crumble away, wi...
|
To Remove Black Stains On Scarlet Woollen Goods
Mix tartaric with water, to give it a pleasant acid taste, then saturate
the black spots with it, taking care not to have it touch the...
|
To Extract Grease From Silks Paper Woollen Goods And Floors
To remove grease spots from goods and paper, grate on them, very thick,
French chalk, (common chalk will answer, but is not as good as...
|
To Extract Stains From White Cotton Goods And Colored Silks
Salts of ammonia, mixed with lime, will take out the stains of wine from
silk. Spirits of turpentine, alcohol, and clear ammonia, are ...
|
Directions For Washing Calicoes
Calico clothes, before they are put in water, should have the grease
spots rubbed out, as they cannot be seen when the whole of the ga...
|
Directions For Cleaning Silk Goods
When silk cushions, or silk coverings to furniture, become dingy, rub
dry bran on it gently, with a woollen cloth, till clean. Remove ...
|
Spots And Stains As In Direction No Silk Garments Should Have The
spots extracted before being-washed--use hard soap for all colors but
yellow, for which soft soap is the best. Put the soap into hot wat...
|
Directions For Washing Woollens
If you do not wish to have white flannels shrink when washed, make a
good suds of hard soap, and wash the flannels in it, without rubb...
|
Directions For Washing White Cotton Clothes
Table-cloths, or any white clothes that have coffee or fruit stains on
them, before being put into soap-suds, should have boiling wate...
|
Starch
To make good flour starch, mix flour gradually with cold water, so that
it may be free from lumps. Stir in cold water till it will pou...
|
To Clean Woollen And Silk Shawls
Pare and grate raw, mealy potatoes, and put to each pint of the potato
pulp a couple of quarts of cold water. Let it stand five hours,...
|
Directions For Carpets
Carpets should be taken up and shook thoroughly, if in constant use, as
often as three or four times in a year, as the dirt that colle...
|
To Clean Light Kid Gloves
Magnesia, moist bread, and India rubber, are all of them good to clean
light kid gloves. They should be rubbed on the gloves thoroughl...
|
To Restore Rusty Italian Crape
Heat skim milk and water--dissolve in half a pint of it a piece of glue
an inch square, then take it from the fire. Rinse the crape ou...
|
To Clean Mahogany And Marble Furniture
No soap should ever be used for them--they should be washed in fair
water, and rubbed with a clean, soft cloth, till dry. A little swe...
|
To Clean Stoves And Stone Hearths
Varnished stoves should have several coats of varnish put on in summer,
in order to have it get hard, before being used. They should b...
|
To Extract Ink From Floors
Ink spots on floors can be removed by scouring them with sand wet in oil
of vitriol, and water, mixed. Rinse them, when the ink is ext...
|
To Remove Paint And Putty From Window Glass
Put sufficient pearl-ash into hot water, to make it very strong of it;
then saturate the paint which is daubed on the glass with it. L...
|
To Cleanse Feather Beds And Mattresses
When feather beds become soiled or heavy, they may be made clean and
light by being treated in the following manner: Rub them over wit...
|
To Cleanse Vials And Pie Plates
Bottles and vials that have had medicine in them, may be cleansed by
putting ashes in each one, and immersing them in a pot of cold wa...
|
To Temper Earthen-ware
Earthen-ware that is used to bake in, will be less liable to crack from
the heat if put, before they are used, into a vessel, with suf...
|
To Temper New Ovens And Iron-ware
New ovens, before they are baked in, should have a fire kept up in them
half a day. As soon as the wood is removed, put up the lid of ...
|
To Polish Brass Britannia And Silver Utensils
Rotten stone, mixed with a little spirit, is the best thing to clean
brass with: rotten stone and oil does very well. They should be p...
|
To Remove Or Keep Rust From Cutlery
Bristol brick is good to remove rust, and give a polish to steel
utensils. It should be powdered fine, and rubbed on dry, with a wooll...
|
Preservatives Against The Ravages Of Moths
Moths are very apt to eat woollen and fur garments early in the summer.
To keep them from the garments, take them late in the spring, ...
|
To Destroy Cockroaches Ants And Other Household Vermin
Hellebore, rubbed over with molasses, and put round the places that
cockroaches frequent, is a very effectual poison for them. Arsenic...
|
To Dye Black
Allow a pound of logwood to each pound of goods that are to be dyed.
Soak it over night in soft water, then boil it an hour, and strai...
|
Green And Blue Dye For Silks And Woollens
For green dye, take a pound of oil of vitriol, and turn it upon half an
ounce of Spanish indigo, that has been reduced to a fine powde...
|
Yellow Dyes
To dye a buff color, boil equal parts of arnotto and common potash, in
soft clear water. When dissolved, take it from the fire; when c...
|
Red Dyes
Madder makes a good durable red, but not a brilliant color. To make a
dye of it, allow for half a pound of it three ounces of alum, an...
|
Slate-colored Dye
To make a good dark slate color, boil sugar-loaf paper with vinegar, in
an iron utensil--put in alum to set the color. Tea grounds, se...
|
Soap From Scraps
Dissolve eighteen pounds of potash in three pailsful of water; then add
to it twenty-five pounds of grease, and boil it over a slow fi...
|
Cold Soap
Heat twenty-six pounds of strained grease. When melted, mix it with four
pailsful of lye, made of twenty pounds of white potash. Let t...
|
Hard Soap
Dissolve twenty weight of white potash in three pailsful of water. Heat
twenty pounds of strained grease, then mix it with the dissolv...
|
Windsor And Castile Soap
To make the celebrated Windsor soap, nothing more is necessary than to
slice the best white soap as thin as possible, and melt it over...
|
Bayberry Or Myrtle Soap
Dissolve two pounds and a quarter of white potash in five quarts of
water, then mix it with ten pounds of myrtle wax, or bayberry tall...
|
Preliminary Remarks
The carving knife should be light, of middling size, and of a fine edge.
Strength is less required than skill in the manner of using i...
|
Sirloin Of Beef
This may be begun at either end, or by cutting in the middle. It is
usual to inquire whether the outside or inside is preferred. For t...
|
Aitch Or Edgebone Of Beef
Cut off a slice, an inch thick, all the length from a to b, and then
help. The soft fat, which resembles marrow, lies at the back o...
|
Shoulder Of Mutton
This is a very good joint, and by many preferred to the leg; for, if
properly roasted, it abounds in gravy, and produces many nice ...
|
Knuckle Of Veal
A knuckle of veal cuts in neat slices only in one direction, viz.: from
a to b. The line d, c, divides two bones, which it is neces...
|
Roasted Breast Of Veal
Cut to the left on the first line d, c; then cross from c to the
most distant a. The lines a, d, a, d, &c., represent the
directio...
|
A Spare Rib
Cut out first a slice from the fleshy portion, following the line a,
b. This will give a due proportion of fat and lean. After this...
|
Saddle Of Mutton
Cut long thin slices from the tail to the end, viz.: from a to b,
beginning close to the back bone. If a large joint, the slice may...
|
Pig
The cook usually divides the body before it is sent to the table, and
garnishes the dish with the jaws and ears. The first thing is...
|
Half A Calf's Head Boiled
Be careful and get a young one, as they look much handsomer served up,
and besides are more tender. First cut in the direction c, b...
|
Leg Of Mutton
A leg of wether mutton, (which is best flavored) may be known at the
market by a round lump of fat at the edge of the broadest part...
|
Ham
Ham may be cut three ways; the common method is to begin in the middle,
by long slices from b to c, from the centre, through the th...
|
Fore Quarter Of Lamb
Separate the shoulder from the breast and ribs, by passing the knife
under, in the direction of a, b, c, and d. Be careful to keep ...
|
Haunch Of Venison
First cut it down to the bone, in the line d, c, a, then turn the
dish with the end a towards you; put in the point of the knife at...
|
Round Of Beef
This is cut in the same way as a fillet of veal. It should be kept even
all over. When helping the fat, be careful not to hack it, but...
|
Brisket Of Beef
This must be cut lengthwise, quite down to the bone, after separating
the outside or first slice, which must be cut pretty thick.
...
|
Leg Of Pork
This joint is sent to the table, whether boiled or roasted, as a leg of
mutton, roasted and cut up in the same manner. The close firm ...
|
Haunch Of Mutton
This is formed by the leg and part of the loin, cut so as to resemble a
haunch of venison, and is to be helped at table in the same ma...
|
Goose
Turn the neck end of the goose towards you, and cut the whole breast in
slices on each side of the bird, but only remove them as yo...
|
A Fowl
A boiled fowl's legs are bent inwards, but before it is served, the
skewers are to be removed. Lay the fowl on your plate, and plac...
|
Partridge
This bird is cut up in the same way as a fowl. The best parts are the
wings, breast, and merry-thought; but the bird being small, the ...
|
Pigeons
Pigeons are considered very fine eating. It is usual to cut them in
half, either from top to bottom, or across. The lower part is gene...
|
Turkey
Fix your fork firmly in the lower part of the breast, so as to have full
command of the turkey. Slice down on each side of the centre ...
|
Cod's Head
Fish in general requires very little carving, the fleshy parts being
those principally esteemed. A cod's head and shoulders, when i...
|
What Meat Should Look Like
The most perfect meats are taken from well-fed, full-grown animals, that
have not been over-worked, under-fed, or hard-driven; the flesh...
|
Beef
The flesh of the best quality of beef is of a bright red color,
intersected with closely laid veins of yellowish fat; the kidney fat, ...
|
Mutton
Prime mutton is bright red, with plenty of hard, white fat. The
flesh of the second quality is dark red and close grained, with very f...
|
Lamb
A carcass of lamb should weigh about twenty-five pounds before it
is old enough to be wholesome and nourishing food; before it has rea...
|
Veal
Prime veal is light flesh color, and has abundance of hard,
white, semi-transparent fat. The flesh of the second quality is red in
co...
|
Pork
The best kind of pork is fresh and pinkish in color, and the fat
is firm and white. The second quality has rather hard, red flesh, and...
|
Poultry
Both poultry and game are less nutritious than meat, but they
are more digestible, and consequently are better food than meat for
per...
|
Game Birds
Fine game birds are always heavy for their size; the flesh
of the breast is firm and plump, and the skin clear; and if a few
feathers...
|
Fish
Fish is richer in flesh-forming elements than game, poultry, lamb
or veal, but it contains less fat and gelatin. It is easily digested...
|
Vegetables
In order to be healthy we must eat some fresh vegetables;
they are cheap and nourishing, especially onions and cabbages. Peas,
beans,...
|
Fruit
Fresh fruit is a very important food, especially for children,
as it keeps the blood pure, and the bowels regular. Next to grains and
...
|
Learn How To Cook Season And Measure
Before beginning to give you receipts, I wish to tell you about the
effect of cooking food in different ways. We all want it cooked so...
|
Roasting Or Baking
The first is the most extravagant way of cooking
meat, as it wastes nearly one third of its substance in drippings and
steam; the sec...
|
Broiling
This is another extravagant way of cooking meat, for a great
deal of the fat runs into the fire, and some nourishment escapes up the
...
|
Boiling And Stewing
Boiling food slowly, or stewing it gently, saves
all its goodness. After the pot once boils you cannot make its contents
cook any fas...
|
Frying
This is a very good method of cooking fish, and of warming cold
meat and vegetables. To fry well put into your frying pan enough fat t...
|
Salt And Smoked Meats
These meats are best when they are put over the
fire in cold water, brought gradually to a boil, and then set back from
the fierce he...
|
Seasoning Food
Many people have the idea that a finely flavored dish
must cost a great deal; that is a mistake; if you have untainted meat,
or sound...
|
Dried Celery And Parsley
If you ever use celery, wash the leaves,
stalks, roots and trimmings, and put them in a cool oven to dry
thoroughly; then grate the r...
|
Dried Herbs
When you buy a bunch of dried herbs rub the leaves through
a sieve, and bottle them tightly until you need them; tie the stalks
toget...
|
Table Sauce
There is no reason why you should not sometimes have a
nice relish for cold meat when you can make a pint of it for six cents,
so I w...
|
Celery Salt
If you mix celery root, which has been dried and grated as
above, with one fourth its quantity of salt, it makes a nice seasoning
and...
|
Spice Salt
You can make this very nicely by drying, powdering and
mixing by repeated siftings the following ingredients: one quarter of an
ounce...
|
Lemon And Orange Tincture
Never throw away lemon or orange peel; cut
the yellow outside off carefully, and put it into a tightly corked
bottle with enough alco...
|
Vanilla Tincture
Make this from a broken Vanilla Bean, just as you
would make Lemon Tincture. When you make a plain rice pudding, and when
you boil ri...
|
Measuring
Be careful about measuring. Do not think you can guess just
right every time; you cannot do it. One day the dinner will be a great
de...
|
Beverages And Drinks
In my little book on "FIFTEEN CENT DINNERS," I decidedly advocate the
substitution of milk or milk and water as a drink at meal times,...
|
Tea
The physiological action of very strong tea is marked; moderately
used it excites the action of the skin, lungs, and nervous system, a...
|
Coffee
The action of coffee is so similar to that of tea that we need
not consider it separately; it will be sufficient to remark that the
c...
|
Cocoa And Chocolate
Both these articles are made from the kernels of a
tropical fruit, about the size of a cucumber, the fleshy part of which
is sometime...
|
Beer
Very poor families sometimes spend every day for beer enough to
buy them a good, wholesome meal, because they think it makes them
str...
|
Beer For Nursing Women
It is generally believed that women who drink
malt liquor are able to nurse children to greater advantage than those
who do not use i...
|
Barley Water
Thoroughly wash two ounces of pearl barley, (which costs
less than two cents,) to remove any musty or bad flavor, put it over the
fir...
|
Milk
I have already said that milk is the most perfect food; we will
now see what it is made of, and how it nourishes the body; and then we...
|
Lime Water
Slack four ounces of quick lime with a little water, and
gradually add enough water to make a gallon in all; let it stand three
hours...
|
Homemade Bread Intro
Homemade bread is healthier, satisfies hunger better, and is cheaper
than bakers' bread. Make bread yourself if you possibly can. Use
...
|
Homemade Bread
Put seven pounds of flour into a deep pan, and make a
hollow in the centre; into this put one quart of lukewarm water, one
tablespoon...
|
Rice Bread
Simmer one pound of rice in three quarts of water until the
rice is soft, and the water evaporated or absorbed; let it cool until it
...
|
Potato Bread
Take good, mealy boiled potatoes, in the proportion of
one-third of the quantity of flour you propose to use, pass them through
a coa...
|
Pulled Bread
Take from the oven an ordinary loaf of bread when it is
about half baked, and with the fingers, while it is yet hot, pull it
apart in...
|
Bread Made With Baking Powder
Where bread is made with baking powder
the following rules should be closely observed: if any shortening be
used, it should be rubbed...
|
Breakfast Rolls
Mix well by sifting together half a pound of flour,
(cost two cents,) a heaping teaspoonful of baking powder, a level
teaspoonful of ...
|
Tea Biscuit
Mix as above, using the same proportions, and cutting out
with a biscuit-cutter; when they are baked, wash them over with cold
milk, ...
|
Macaroni
This is a paste made from the purest wheat flour and water;
it is generally known as a rather luxurious dish among the wealthy; but
i...
|
Macaroni Farmers' Style
Boil half a pound of macaroni as above, and
while you are draining it from the cold water, stir together over the
fire one ounce each...
|
Macaroni With Broth
Put half a pound of macaroni, boiled as above and
washed in cold water, over the fire with any kind of broth, or one pint
of cold gra...
|
Macaroni With White Sauce
Warm half a pound of macaroni, boiled and
washed in cold water, as above, in the following sauce, and use it as
soon as it is hot. St...
|
Macaroni With Cheese
Boil half a pound of macaroni, as above, put into
a pudding dish in layers with quarter of a pound of cheese, (cost four
cents,) grat...
|
Macaroni Milanaise Style
Have ready some sauce, made according to the
receipt for Tomato Sauce given below, or use some fresh tomatoes
passed through a sieve ...
|
Macaroni With Tomato Sauce
Boil half a pound of macaroni as already
directed, and lay it in cold water. Make a tomato sauce as follows, and
dress the macaroni w...
|
Tomato Sauce
Boil together for one hour quarter of a can of tomatoes,
or six large fresh ones, (cost five cents,) one gill of broth of any
kind, o...
|
Rice
Rice is largely composed of starch, and for that reason is less
nutritious than flour, oatmeal, Indian meal, or macaroni; but it is a
...
|
Rice Panada
Boil half a pound of rice, (which costs five cents,)
quarter of a pound of suet, (at two cents,) with one tablespoonful of
salt, and ...
|
Boiled Rice
Another good dish of rice for supper can be made as
follows. Wash half a pound of rice (cost five cents,) throw it into one
quart of ...
|
Rice Milanaise Style
Fry one ounce of butter, (cost two cents,) light
brown; put into it half a pound of rice, (cost five cents,) well picked
over, but no...
|
Rice Japanese Style
Put half a pound of well washed rice into a
double kettle, with one pint of milk or water, one heaping teaspoonful
of salt, and quart...
|
Soup
The value of soup as food cannot be overestimated.
In times of scarcity and distress, when the question has arisen of how
to feed t...
|
Scotch Broth Without Meat
Steep four ounces of pearl barley, (cost
three cents,) over night in cold water, and wash it well in fresh water;
cut in dice half an...
|
Pea Soup
Use half a pint, or seven ounces of dried peas, (cost three
cents,) for every two quarts of soup you want. Put them in three quarts
o...
|
Thick Pea Soup
Fry one sliced onion, (cost half a cent,) in one ounce
of suet or drippings, (cost half a cent,) using an iron pot to fry it
in; as s...
|
Bean Soup
For this, use the receipt for pea soup, using beans instead
of peas; the cost will be about the same.
...
|
Lentil Soup
For two quarts of soup half a pint of yellow lentils,
(cost five cents,) washed, and put to boil in three pints of cold water,
with o...
|
Onion Soup
Chop half a quart of onions, (cost three cents,) fry them
brown, in a large saucepan, with two ounces of drippings, stirring until
th...
|
Spinach Soup
Put one quart of spinach, (cost five cents,) to boil in a
large pot, full of boiling water, well salted with two tablespoonfuls of
sa...
|
Vegetable Soup
The following is the receipt given by the celebrated
FRANCATELLI for a cheap vegetable soup: Put six quarts of water to boil
in a lar...
|
Vegetable Porridge
Pare and slice thin ten cents' worth of carrots,
turnips, onions, and parsnips, and put them into three quarts of water,
with a few s...
|
Rice Milk
Put half a pound of well-washed rice into two quarts of
boiling water, with two ounces of sweet drippings, a teaspoonful of
salt, and...
|
Fish Soup
Make this soup from any rich, glutinous fish, such as cod's
head, halibut neck, flounders, skate, or any cheap fish which is in
seaso...
|
Fish Chowder
Fry together in the bottom of a saucepan four ounces of
salt pork and two onions sliced; when brown season with a teaspoonful of
swee...
|
Mutton Broth
Put two pounds of a jointed neck of mutton, (cost twelve
cents,) in two and a half quarts of cold water, and let it boil slowly;
skim...
|
Veal Broth
Make this as you would the mutton broth, using a knuckle of
veal, (which costs ten cents,) instead of the neck of mutton, and a
quart...
|
White Broth
Cut two pounds of the neck of veal, (cost twelve cents,)
in cutlets, and put it in a sauce pan with two ounces of salt pork,
(cost tw...
|
Cream Soup
Proceed as for white broth, using the meat for a stew,
skimming all the fat off the broth, and then adding to it two
tablespoonfuls o...
|
Beef Broth
Put two pounds of lean beef from the neck, (cost twelve
cents,) in two and a half quarts of cold water to boil; skim as soon as
it bo...
|
Norfolk Dumplings
Mix by sifting together one pound of flour, one
teaspoonful of salt, and two of baking-powder, (cost three cents;) make
into a soft d...
|
Meat Brewis
This palatable dish is made by putting the thick upper or
under crust of a stale loaf of bread into the pot when any meat or soup
is ...
|
Importance Of Peas Beans And Lentils
Before giving you receipts for cooking peas, beans, and lentils, I want
to show you how important they are as foods. I have already sp...
|
Oatmeal And Peas
Cut quarter of a pound of fat pork or bacon, (cost
four cents,) into pieces half an inch square; put it in the bottom of a
pot with t...
|
Peas-pudding
Soak one pint of dried peas, (cost five cents,) in cold
water over night; tie them loosely in a clean cloth, and boil them about
two ...
|
Peas And Bacon
Put one pound of bacon, (cost twelve cents,) to boil in
two and a half quarts of cold water, with one pint of dried peas, (cost
five ...
|
Baked Peas
Proceed as directed for peas-pudding, only instead of
putting the peas again in the cloth put them in a pudding-dish, and
brown them ...
|
Peas And Onions
Proceed as directed for peas pudding, omitting the
egg, and substituting for it an onion chopped and fried in an ounce of
drippings; ...
|
Baked Beans
Put one pint of dried beans, (cost six cents,) and quarter
of a pound of salt pork, (cost four cents,) into two quarts of cold
water;...
|
Stewed Beans
Soak a pint of dried beans, (cost six cents,) over night
in cold water; put them to boil in a quart of cold water with one ounce
of d...
|
Fried Beans
Proceed as above, omitting the parsley, and letting the
butter get hot in a frying pan, before putting the beans in; fry them a
littl...
|
Beans And Bacon
Soak a pint of dried beans, (cost six cents,) over
night in cold water; put them over the fire in one quart of cold water,
with quart...
|
Lentils
Lentils have been used for food in older countries for a long
time, and it is quite necessary that we should become acquainted with
t...
|
Lentils Boiled Plain
Wash one pound, or one full pint of lentils,
(cost ten cents,) well in cold water, put them over the fire, in three
quarts of cold wa...
|
Stewed Lentils
Put a pint of plain boiled lentils into a sauce pan,
cover them with any kind of pot-liquor, add one ounce of chopped onion,
two ounc...
|
Fried Lentils
Fry one ounce of chopped onion brown in two ounces of
drippings, add one pint of plain boiled lentils, see if they are
properly seaso...
|
Maize Or Indian Corn Meal
This native product is a strong and
nutritious food, and very economical; in addition to the ordinary
hasty-pudding, or mush, it can ...
|
Polenta
Boil one pound of yellow Indian meal, (cost four cents,) for
half an hour, in two quarts of pot-liquor or boiling water, salted to
ta...
|
Cheese Pudding
Into two quarts of boiling water, containing two
tablespoonfuls of salt, stir one pound of yellow Indian meal, (cost four
cents,) and...
|
Hasty-pudding
Have boiling upon the fire two quarts of water with a
level tablespoonful of salt; sprinkle in gradually one pound of Indian
meal, (c...
|
Johnny Cake
Mix one pound of Indian meal, (cost four cents,) one ounce
of lard, (cost one cent,) and one teaspoonful of salt, with sufficient
boi...
|
Indian Cakes
These are prepared in the same way as Johnny Cake, except
that the batter is made about as thin as buckwheat cakes, and baked upon
a ...
|
Indian Bread
Mix into one quart of boiling water enough Indian meal to
make a thin batter, about a quarter of a pound, (cost one cent;) when it
ha...
|
Boiled Indian Pudding
Dissolve a level teaspoonful of soda in one pint
of sour milk, add to it one pint of molasses, (cost five cents,) quarter
of a pound ...
|
Baked Indian Pudding
Stir into a quart of boiling milk, (cost eight
cents,) quarter of a pound of Indian meal, (cost one cent,) one level
teaspoonful of s...
|
Cheap Fish Dinners
I have already spoken of the value of fish as strengthening food, and in
support of what I say I need only to remind you how vigorous ...
|
Fish And Potato Pie
Use any cheap fish which does not cost more than
five or six cents a pound, such as cod, haddock, or blue-fish; cut two
pounds of fis...
|
Fish Pudding
Make a plain paste by mixing quarter of a pound of lard
or sweet drippings, (cost three cents,) with half a pound of flour,
(cost two...
|
Fish And Potato Pudding
Wash and peel one quart of potatoes, (cost
three cents,) peel and slice about six ounces of onions, (cost one
cent,) skin and bone tw...
|
Codfish Steaks
Two pounds of codfish, (which costs at the market from
four to seven cents,) can be cut in steaks, dried well, and either
dipped in f...
|
Red Herrings With Potatoes
Soak a dozen herrings, (cost ten cents,) in
cold water for one hour; dry and skin them, split them down the back,
and lay them in a p...
|
Cheap Meats
Those parts of meat which are called the cheap cuts, such
as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and
tai...
|
Sheeps' Head Stew
Thoroughly clean a sheeps' head, weighing about
three pounds, (cost about ten cents,) put it over the fire with quarter
of a pound of...
|
Oxtail Stew
Put two jointed oxtails, (cost about ten cents,) over the
fire in one quart of cold water, and scald them, to remove the strong
flavo...
|
Beef Pie
Cut in two inch pieces two pounds of the neck of beef, (cost
twelve cents,) brown them quickly in one ounce of drippings, (cost one
c...
|
Baked Heart
Thoroughly wash a beef's heart, (cost ten cents,) stuff it
with half a loaf of stale bread, (cost two cents,) moistened with warm
wat...
|
Stewed Kidneys And Potatoes
Wash one quart of potatoes, (cost three
cents,) pare off one ring from each, and put them to boil in well salted
boiling water. Choos...
|
Pig's Kidneys May Be Cooked In The Same Manner And Enough Can Be Bought
for ten cents to make a good sized dish.
...
|
Kidney Pudding
Cut the kidneys, season, and stew them as above, making
meantime a crust from one pound of flour, two teaspoonfulls of salt,
and one ...
|
Gammon Dumpling
Make a plain paste of one pound of flour, (cost four
cents,) one dessertspoonful of salt, and one of baking powder, quarter
of a poun...
|
Bacon And Apple Roly-poly
Boil a pound of bacon, (cost twelve cents,)
for half an hour; then slice it thin; peel and slice three cents' worth
of apples and the...
|
Mutton And Onions
Choose a shoulder of mutton weighing about three
pounds, which you can buy at six cents a pound; wipe it thoroughly with
a damp cloth...
|
Pork And Onions
Three pounds of the neck, or spare ribs, of fresh
pork, which you can buy at the packing houses for three cents a pound,
can be made ...
|
Veal And Rice
Put the scrag end of a neck of veal, which you can
usually buy for ten cents, into a pot half full of boiling water, with a
half tabl...
|
Irish Stew
Cut two pounds of the flank of beef, (cost fifteen cents,
or less,) in pieces about two inches square, rub them well with pepper
and ...
|
Sheep's Haslet
Peel and slice one quart of onions, (cost five cents;)
wash and slice a sheep's haslet, (cost six cents;) put two ounces of
drippings...
|
Is Nutritious And Savory Baked Pig's Head
Buy at a packing house
half a medium sized pig's head, which you can get for three or four
cents a pound, (the piece will cost about ...
|
Great Sunday Dinners
Sunday is the workingman's festival. It is not only a day of rest from
manual labor, a breathing space in his struggle for existence, ...
|
Roast Fowl
You can generally buy a fowl for about a shilling a pound;
it need not be tender, but it ought to be fleshy in order to furnish the
b...
|
Forcemeat Or Stuffing
Cut two ounces of salt pork, (cost two cents,)
in quarter inch dice, and fry it brown in half an ounce of drippings,
with one ounce o...
|
Chicken Gravy
Pour one pint of boiling water into the dripping pan in
which the fowl was baked; while it is boiling up mix one heaping
tablespoonfu...
|
Fried Chicken
Dip the pieces of chicken saved from the Sunday dinner
into a batter made according to the following receipt, and fry it a
delicate b...
|
Frying Batter
This batter will do nicely for chicken, fish, clams,
cold boiled parsnips, or fruit of any kind, of which you wish to make
fritters. ...
|
Chicken Broth
Heat the broth in which the fowl for Sunday dinner was
boiled, and when it is at the boiling point throw in quarter of a pound
of ric...
|
New York Cooking School Fricassee
Prepare a fowl weighing about three
...
|
Pounds Cost Three Shillings As Directed In The Receipt For Roast
...
|
Fowl Cut It In Neat Joints Fry It Quickly In One Ounce Of Sweet
drippings, (cost one cent,) till brown; cover it with boiling water, add
one teaspoonful of salt, and quarter of a level teaspoonful of ...
|
Suet Dumplings
Make into a stiff paste, with about two gills of cold
water, half a pound of flour, (cost two cents,) quarter of a pound of
chopped s...
|
Rabbit Curry
Choose a tender rabbit or hare, which will cost at the
market about twenty cents, and which if young will be plump, and have a
short ...
|
Rabbit Pie
Prepare a rabbit, or hare, (cost twenty cents,) as for the
CURRY, and after you have jointed it, roll each piece in flour, salt and
p...
|
Pickled Shad
In season fine large shad can be bought for twenty-five
cents, and each one will be enough for two hearty meals. Thoroughly
clean a f...
|
Pork Pie
Cut in two inch pieces two pounds of pork trimmings, (cost
ten cents,) roll them in flour, season them with two teaspoonfuls of
salt,...
|
Pork Chops
Buy at a packing house two pounds of shoulder chops,
(cost sixteen to twenty cents,) roll them in flour, pepper, and salt,
put them i...
|
Roast Pork And Apples
Season two pounds of shoulder chops, (cost
twenty cents, or less,) with salt and pepper, and powdered sage, and put
them in a deep ba...
|
Stewed Sausage
Prick a pound and a half of sausages, (cost eighteen
cents,) lay them in hot water for three minutes, roll them in flour, put
them in...
|
German Potatoes
Carefully wash one quart of potatoes, removing any
defective part, cut a slice from the top of the potatoes, take out a
little of the...
|
Brain And Liver Pudding
You can generally buy a pig's brain and haslet
at the slaughter house for about ten cents; wash them thoroughly; slice
the heart, liv...
|
Broiled Kidneys
Mix together in a deep plate the following
ingredients, which will cost about three cents; one ounce of butter,
half a level teaspoon...
|
Tripe Curry And Rice
Thoroughly wash two pounds of tripe, (cost
sixteen cents,) boil it until tender, about one hour, in plenty of water
and salt; then la...
|
Liver Polenta
Boil one pound of yellow Indian Meal, (cost four cents,)
for half an hour, in two quarts of boiling water with one ounce of
drippings...
|
A La Mode Beef
This is one of the compound dishes which are mentioned
in the beginning of this chapter, and will serve as a basis for at least
two g...
|
Meat Patties
Chop the remainder of the A la mode BEEF; make a suet
crust, (cost five cents,) as directed for SUET DUMPLINGS, roll it out
quarter o...
|
Boiled Mutton
The shoulder of mutton can be bought at the market for
about six cents a pound. Choose one weighing not over four pounds, (cost
twent...
|
Mutton Rechauffee Prepare And Boil One Quart Of Potatoes Cost
three cents;) slice the best part of the mutton remaining from the day
before, saving all the scraps and trimmings, dip each slice in a ...
|
Mutton Kromeskys
Cut cold mutton in half inch dice; chop one ounce of
onion, and fry it pale yellow in one ounce of sweet drippings, (cost one
cent;) ...
|
Plain Frying Batter
Mix quarter of a pound of flour, (cost one cent,)
with the yolks of two raw eggs, (cost two cents,) a level saltspoonful
of salt, hal...
|
Epigramme Of Lamb
This is one of my favorite dishes, which I learned
to make the first winter I had a Cooking School, and I believe that
nearly every o...
|
Roast Veal
The shoulder of veal can usually be bought at the market
for eight cents a pound. Choose a fresh one weighing about seven pounds,
and...
|
Forcemeat For Veal Or Poultry
Steep four ounces of dry bread, (cost
two cents,) in warm water, and wring it dry in a clean towel; chop one
cent's worth of onion an...
|
Blanquette Of Veal
Put the pieces of veal saved for this dish into
enough cold water to cover them, together with a tablespoonful of salt
and one cent's...
|
Veal And Ham Patties
Chop the remains of the ROAST VEAL (cost twenty
cents,) with quarter of a pound of lean ham, (cost four cents,) weigh
both, and mix w...
|
Good Pudding Pies And Cakes
Good puddings are nutritious and wholesome, and an excellent variety can
be made at a comparatively small expense. Pies, as they are u...
|
Swiss Pudding
Sift together half a pound of flour, (cost two cents,)
one heaping teaspoonful of baking powder, and one of salt; rub together
four o...
|
Cream Sauce
Stir together over the fire one ounce each of flour and
butter, (cost two cents;) as soon as they are smooth pour into them half
a pi...
|
College Puddings
Mix well together eight ounces of dried and sifted
bread crumbs, (cost three cents,) two ounces of very finely chopped
suet, (cost tw...
|
Cream Rice Pudding
Wash four ounces of rice, (cost three cents,)
through two waters, put it into a baking dish with three ounces of
sugar, and a teaspoo...
|
Half-pay Pudding
Carefully wash and dry a quarter of a quarter of a
pound of Zante currants, (cost three cents,) stone the same quantity of
raisins, (...
|
Bread Pudding
Slice a five cent loaf of bread, spread it lightly with
two cents' worth of butter, and lay it in a baking dish; break one egg,
(cost...
|
Cup Custards
Boil a pint of milk, (cost four cents,) with two ounces
of sugar and half the yellow rind of a lemon, (cost three cents;)
meantime be...
|
Fruit Dumpling
Make a nice suet crust, as directed for SUET DUMPLINGS
on page 53, roll it out about quarter of an inch thick, spread it with
ten cen...
|
Apple Dumplings
Pare and core five cents' worth of apples, keeping
them whole; make a suet crust as directed for SUET DUMPLINGS on page 53,
roll it o...
|
Baked Apple Dumplings
Make a paste of half a pound of flour, (cost two
cents,) quarter of a pound of butter, (cost eight cents,) and enough
cold water to w...
|
Lemon Dumplings
Sift eight ounces of dried bread crumbs, (cost three
cents,) mix them with the same quantity of very finely chopped suet,
(cost four ...
|
Rice Croquettes
Boil half a pound of well washed rice, (cost five
cents,) in one quart of cold water, with a level tablespoonful of salt,
half a pint...
|
Fruit Tarts
Stew ten cents worth of fruit and four ounces of sugar
together; make some pastry according to the directions in the receipt
for BAKE...
|
Rice Cakes
Sift together six ounces each of rice and wheat flour,
(cost about seven cents,) rub into them four ounces of lard or meat
drippings,...
|
Rock Cakes
Mix well together four ounces each of butter and sugar,
(cost twelve cents,) add four ounces of well washed currants, (cost
three cen...
|
Caraway Cake
Beat to a cream four ounces each of butter and sugar,
(cost twelve cents,) stir in two eggs, (cost two cents,) one gill of
milk, (cos...
|
Soft Gingerbread
Melt one ounce of butter, (cost two cents,) add it to
half a pint of molasses, (cost five cents,) with one level teaspoonful
each of ...
|
Sweet Biscuits
Rub four ounces of butter, (cost eight cents,) into one
pound of flour, (cost four cents;) dissolve four ounces of sugar, (cost
three...
|
Dessert
The previous chapter was devoted to cheap and good sweet dishes of the
kind usually called dessert in this country; the dessert proper...
|
Apple Black Caps
Pare a quart of nice apples, core them without
breaking, set them side by side in a baking dish that will just hold
them, fill the ce...
|
Apple Snow
Make this dish when eggs are cheap. Pare and core a quart
of apples, (cost five cents,) stew them to a pulp with just water enough
to...
|
Apple Cakes
Pare, core, and slice a quart of apples, (price five
cents,) stew them with half their weight in sugar, (about one pound,
cost about ...
|
Cherry Cheese
Put into a stone jar a pound of sound, ripe cherries,
with the stones removed, (cost about ten cents;) cover the jar closely,
set it ...
|
Candied Cherries
Choose a pound of perfectly sound, ripe cherries,
(cost ten cents,) with the stalks and an occasional leaf attached, wipe
them with a...
|
Currant Salad
Remove the stems from half a pound each of red and white
currants, (cost ten cents,) and pile them in regular layers high in the
cent...
|
Iced Currants
Beat the white of one egg, (cost one cent,) to a stiff
froth, mix it with three dessertspoonfuls of cold water, dip into it
carefully...
|
Compote Of Damsons
Wipe one quart of sound, ripe damsons, (cost ten
cents,) with a clean, dry cloth, drop them, one by one into the
following syrup: mak...
|
Stuffed Dates
Remove the stones from a pound of fine dates, (cost ten
cents,) by cutting them open at one side; remove the shells and skins
from ha...
|
Stewed Figs
Dissolve four ounces of powdered sugar, (cost three
cents,) in one pint of cold water, and flavor with a few drops of any
essence pre...
|
Compote Of Gooseberries
Choose a quart of large, sound, ripe, green
gooseberries, (cost ten cents,) remove the stems and tops, throw them
into boiling water ...
|
Gooseberry Cheese
Remove the tops and stalks from two quarts of ripe,
red gooseberries, (cost twenty cents,) put them in a moderate oven till
soft enou...
|
Gooseberry Fool
Remove tops and stalks from two quarts of
gooseberries, boil them with three quarters of their weight in sugar,
and half a pint of co...
|
Grape Jelly
Dissolve one ounce of gelatine, (cost eight cents,) in
half a pint of cold water. Break one pound and a half of grapes, (cost
ten cen...
|
Green Gage Compote
Remove the skin from a quart of very ripe green
gages, (cost fifteen cents,) put them in a glass dish, sprinkle them
over with a poun...
|
Pine Apple Julep
Pare and slice a very ripe pine apple, which in
season will cost about ten cents; lay it in a glass dish; pour over it
the juice of o...
|
Lemon Snow
Soak one ounce of gelatine, (cost eight cents,) in one pint
of cold water for half an hour; peel the yellow rind from three lemons,
(...
|
Melon Compote
Make a syrup by boiling one pound of sugar, (cost ten
cents,) with half a pint of water. Pare and slice a spicy musk melon,
(cost fiv...
|
Orange Salad
Peel six oranges, (cost twelve cents,) slice them, place
them in rings in a glass dish, sprinkle them with three ounces of
powdered s...
|
Orange And Apple Compote
Pare and slice very thin three oranges, (cost
six cents,) and three apples, (cost three cents,) removing the seeds
from both: lay the...
|
Peach Salad
Pare and quarter a quart of ripe peaches, (cost ten
cents,) lay them in a heap in a shallow glass dish; squeeze over them
the juice o...
|
Cold Compote Of Pears
Peel and slice thin a quart of Bartlett pears,
(cost fifteen cents,) lay them in a glass dish, pour over them a little
wine, and spri...
|
Stewed Prunelles
Put a pound of prunelles, (cost fifteen cents,) in
enough boiling water to cover them, and stew them gently for one hour.
Take them u...
|
Quince Cakes
Wash some quinces, boil them in enough water to cover
them, until they are tender enough to rub through a seive; to each quart
add a ...
|
Quince Snow
Boil some nice quinces until tender, peel them, rub them
through a sieve with a wooden spoon, and add to each pound a pound of
powder...
|
Iced Raspberries
Beat the white of one egg, (cost one cent,) with two
tablespoonfuls of cold water; pick over a quart of fine ripe
raspberries, (cost ...
|
Raspberry Salad
Pick over a quart of ripe raspberries, (cost ten
cents,) pile them high in the centre of a glass dish, pour over them a
glass of wine...
|
Compote Of Strawberries
Carefully pick over a quart of ripe
strawberries, (cost ten cents;) put them in an earthen dish, pour over
them a syrup made by boili...
|
Strawberry Drops
Rub some ripe strawberries through a fine seive with
a wooden spoon; add two ounces of this juice to half a pound of
powdered sugar, ...
|
Compote Of Mixed Fruit
Boil half a pound of loaf sugar, (cost eight
cents,) with one gill of cold water for ten minutes; pick over half a
pound of red curra...
|
Fruit Juice
Rub ripe fruit through a seive, with a wooden spoon, and
then strain it free from skins and seeds; to every pound add quarter of
a po...
|
Tomato Soup
One quart of tomatoes, or a two-pound can of tomatoes, to which add
one quart water, one-half of a small onion sliced, a piece of butt...
|
Rice Soup
One quart of water, one-fourth cup of rice, piece of butter, yolk of
egg, chopped parsley, little nutmeg. Stir the yolk of the egg, ad...
|
Black Bean Soup
One pint of black beans, a small joint or shank of beef, a slice of
salt pork. Soak the beans over night, drain off the water, and put...
|
Macaroni Soup
One gallon soup stock, five sticks macaroni, one onion. Season with
salt and pepper. Boil well.--Mrs. Hugh Parry.
* * *
...
|
January
Fish.
Cod, skate, thornback, salmon, soles, eels, perch, carp, tench,
flounders, prawns, lobsters, crabs, shrimps, cockles, muscles...
|
February
Fish.
Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings,
smelts, crabs, lobsters, prawns, shrimps, oysters, eels,...
|
March
Fish.
Cod and codlings, turbot, salmon, skate, thornback, smelts, soles,
crabs, lobsters, prawns, flounders, plaice, oysters, perch...
|
April
Fish.
Salmon, turbot, mackerel, skate, thornback, red and grey mullet,
gurnets, pipers, soles, lobsters, oysters, prawns, crawfish,...
|
May
Fish.
Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels,
plaice, flounders, crabs, lobsters, prawns, shrimps,...
|
June
Fish.
Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts,
eels, lobsters, crabs, crawfish, prawns, and shrimps.
...
|
July
Fish.
Turbot, salmon, salmon trout, Berwick and fresh water trout, red and
grey mullet, Johndories, skate, thornback, maids, soles,...
|
August
Fish.
Codlings, some turbot, which goes out this month, skate, thornback,
maids, haddock, flounders, red and grey mullet, Johndorie...
|
September
Fish.
Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings
come in full season, salmon, smelts, flounders, pike, pe...
|
October
Fish.
Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish,
halibut, smelts, eels, flounders, perch, pike, carp, ten...
|
November
Fish.
Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting,
haddock, pipers, gurnets, pike, perch, carp, tench, eels,...
|
December
Fish.
Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets,
haddock, whiting, sometimes turbots come with the soles, her...
|
General Rules For A Good Dinner
There should be always two soups, white and brown, two fish, dressed and
undressed; a bouilli and petits-pates; and on the sideboard a...
|
A Dinner For Fourteen Or Sixteen Persons
N.B. It is the fashion to lay two table-cloths, and never to leave the
table uncovered. Of course, the individual things must be varie...
|
Dinner For Twelve Or Fourteen Persons
FIRST COURSE.
White Soups,
Lamb Cutlets and removed by plain Fish: Stewed Chicken.
Aspara...
|
Dinner For Ten Or Twelve Persons
FIRST COURSE.
Scotch Collops, Brown Soup, Ragout of
brown. removed by Ham...
|
Dinner For Eight Persons
FIRST COURSE.
Dressed Pates of Veal
Asparagus. ...
|
Dinner For Six Persons
FIRST COURSE.
Asparagus Soup,
removed by
Small Ham. Fish, ...
|
Almond Soup
Take lean beef or veal, about eight or nine pounds, and a scrag of
mutton; boil them gently in water that will cover them, till the gr...
|
Asparagus Soup
Put five or six pounds of lean beef, cut in pieces and rolled in flour,
into your stewpan, with two or three slices of bacon at the bo...
|
Calf's Head Soup
Take a knuckle of veal, and put as much water to it as will make a good
soup; let it boil, skimming it very well. Add two carrots, thr...
|
Carrot Soup
Take about two pounds of veal and the same of lean beef; make it into a
broth or gravy, and put it by until wanted. Take a quarter of ...
|
Another Carrot Soup
Take four pounds of beef, a scrag of mutton, about a dozen large
carrots, four onions, some pepper and salt; put them into a gallon of...
|
Clear Soup
Take six pounds of gravy beef; cut it small, put it into a large
stewpan, with onions, carrots, turnips, celery, a small bunch of herb...
|
Clear Herb Soup
Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all
cut fine, with a handful of young peas: give them a scald in b...
|
Cod's Head Soup
Take six large onions, cut them in slices, and put them in a stewpan,
with a quarter of a pound of the freshest butter. Set it in a st...
|
Crawfish Soup
Boil off your crawfish; take the tails out of the shells; roast a couple
of lobsters; beat these with your crawfish shells; put this i...
|
Crawfish Or Lobster Soup
Take some middling and small fishes, and put them in a gallon of water,
with pepper, salt, cloves, mace, sweetherbs, and onions; boil ...
|
Curry Or Mulligatawny Soup
Boil a large chicken or fowl in a pint of water till half done; add a
table-spoonful of curry powder, with the juice of one lemon and ...
|
Eel Soup
Take two pounds of eels; put to them two quarts of water, a crust of
bread, two or three blades of mace, some whole pepper, one onion,...
|
Fish Soup
Stew the heads, tails, and fins, of any sort of flat fish or haddock.
Strain and thicken with a little flour and butter; add pepper, s...
|
French Soup
Take the scrag end of a neck of mutton, or two pounds of any meat, and
make it into very strong broth; then take one large cabbage, th...
|
Friar's Chicken
Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of
giblets, two large onions, two bunches of turnips, one bunch of ...
|
Giblet Soup No 1
Take the desired quantity of strong beef gravy; add to it a few slices
of veal fried in butter; take a piece of butter rolled in flour...
|
Giblet Soup No 2
Parboil the giblets, and pour the water from them; put them into fresh
water or thin gravy, with a large onion stuck with cloves; seas...
|
Giblet Soup No 3
Take three pair of goose giblets; scald and cut them as for stewing; set
them on the fire in three quarts of water, and when the scum ...
|
Gravy Soup No 1
Put two pounds of gravy beef, cut in small pieces, with pepper, salt,
some whole pepper, and a piece of butter, the size of a walnut, ...
|
Gravy Soup No 2
Take two ox melts, cut them in pieces, season them with pepper and salt,
and dredge them with flour. Shred two large onions, fry them ...
|
Gravy Soup No 3
Cut the lean part of a shin of beef, the same of a knuckle of veal, and
set the bones of both on the fire, in two gallons of water, to...
|
Hare Soup
Skin the hare, and wash the inside well. Separate the limbs, legs,
shoulders, and back; put them into a stewpan, with two glasses of p...
|
Hessian Soup
Take seven pints of water, one pint of split peas, one pound of lean
beef, cut into small slices, three quarters of a pound of potatoe...
|
Mock Turtle Soup No 1
Take a calf's head, very white and very fresh, bone the nose part of it;
put the head into some warm water to discharge the blood; squ...
|
Mock Turtle No 2
Take a calf's head with the skin on; let it be perfectly well cleaned
and scalded, if it is sent otherwise from the butcher's. You sho...
|
Mock Turtle No 3
Neat's feet instead of calf's head; that is, two calf's feet and two
neat's feet.
Mock Turtle. No. 4.
Two neat's and two calf'...
|
Mulligatawny Soup No 1
Cut in pieces three fowls; reserve the best pieces of one of them for
the terrine; cut the remainder very small: add to them a pound o...
|
Mulligatawny Soup No 2
Boil a knuckle of veal of about five pounds weight; let it stand till
cold; then strain, and fry it in a little butter. Strain the liq...
|
Mulligatawny Soup No 3
Have some good broth made, chiefly of the knuckle of veal: when cold
skim the fat off well, and pass the broth when in a liquid state ...
|
Onion Soup No 1
Take twelve large Spanish onions, slice and fry them in good butter. Let
them be done very brown, but not to burn, which they are apt ...
|
Onion Soup No 2
Boil three pounds of veal with a handful of sweet herbs, and a little
mace; when well boiled strain it through a sieve, skim off all t...
|
Onion Soup No 3
Take two quarts of strong broth made of beef; twelve onions; cut these
in four quarters, lay them in water an hour to soak. Brown four...
|
Ox Head Soup
Bone the head and cut it in pieces; wash it extremely clean from the
blood; set it on the fire in three gallons of water. Put in a doz...
|
Another Ox Head Soup
To half an ox's head put three gallons of water, and boil it three
hours. Clean and cut it small and fine; let it stew for an hour wit...
|
Green Pea Soup No 1
Take a knuckle of veal of about four pounds, chop it in pieces, and set
it on the fire in about six quarts of water, with a small piec...
|
Green Pea Soup No 2
Put one quart of old green peas into a gallon of water, with a bunch of
mint, a crust of bread, and two pounds of fresh meat of any so...
|
Green Pea Soup No 3
Boil the shells of your youngest peas in water till all the sweetness is
extracted from them; then strain, and in that liquor boil you...
|
Green Pea Soup No 4
Boil a quart of old peas in five quarts of water, with one onion, till
they are soft; then work them through a sieve.--Put the pulp in...
|
Green Pea Soup No 5
Make a good stock for your soup of beef, mutton, and veal; season to
your palate; let it stand till cold, then take off all the fat. T...
|
Green Pea Soup No 6
Take a quart of old peas, three or four cabbage lettuces, two heads of
celery, two leeks, one carrot, two or three turnips, two or thr...
|
Winter Pea Soup
Take two quarts of old peas, a lettuce, a small bit of savoury, a
handful of spinach, a little parsley, a cucumber, a bit of hock of
...
|
Pea Soup No 1
Take two pints of peas, one pound of bacon, two bunches of carrots and
onions, two bunches of parsley and thyme; moisten the whole wit...
|
Pea Soup No 2
Take about three or four pounds of lean beef; cut it in pieces and set
it on the fire in three gallons of water, with nearly one pound...
|
Pea Soup No 3
To a quart of split peas put three quarts of water, two good turnips,
one large head of celery, four onions, one blade of ginger, one ...
|
Pea Soup No 4
Boil one onion and one quart of peas in three quarts of water till they
are soft; then work them through a hair sieve. Mix the pulp wi...
|
Portable Soup
Strip all the skin and fat off a leg of veal; then cut all the fleshy
parts from the bone, and add a shin of beef, which treat in the ...
|
Potato Soup
Five large carrots, two turnips, three large mealy potatoes, seven
onions, three heads of celery; slice them all thin, with a handful ...
|
Rabbit Soup
One large rabbit, one pound of lean ham, one onion, one turnip, and some
celery, two quarts of water; let them boil till the rabbit is...
|
Root Soup
Potatoes, French turnips, English turnips, carrots, celery, of each six
roots; pare and wash them; add three or four onions; set them ...
|
Scotch Leek Soup
You make this soup to most advantage the day after a leg of mutton has
been boiled, into the liquor from which put four large leeks, c...
|
To Brown Or Colour Soup
To brown soup, take two lumps of loaf-sugar in an iron spoon; let it
stand on the stove till it is quite black, and put it into soup.
...
|
Seasoning For Soups And Brown Sauces
Salt a bullock's liver, pressing it thoroughly with a great weight for
four days. Take ginger and every sort of spice that is used to ...
|
Soup No 1
A quarter of a pound of portable soup, that is, one cake, in two quarts
of boiling water; vegetables to be stewed separately, and adde...
|
Soup No 2
Take a piece of beef about a stone weight, and a knuckle of veal, eight
or ten onions, a bunch of thyme and parsley, an ounce of allsp...
|
Soup No 3
Cut three pounds of beef and one pound of veal in slices and beat it.
Put half a pound of butter and a piece of bacon in your pan, bro...
|
Soup Without Meat
Take two quarts of water, a little pepper, salt, and Jamaica pepper, a
blade of mace, ten or twelve cloves, three or four onions, a cr...
|
Soup For The Poor
Eight pails of water, two quarts of barley, four quarts of split peas,
one bushel of potatoes, half a bushel of turnips, half a bushel...
|
Soup And Bouilli
may be made of ox-cheek, stewed gently for some hours, and well skimmed
from the fat, and again when cold. Small suet dumplings are ad...
|
Soupe A La Reine Or Queen's Soup
Soak a knuckle of veal and part of a neck of mutton in water; put them
in a pot with liquor, carrots, turnips, thyme, parsley, and oni...
|
Another Queen's Soup
For a small terrine take about three quarters of a pound of almonds;
blanch, and pound them very fine. Cut up a fowl, leaving the brea...
|
Soupe Maigre No 1
Take the white part of eight loaved lettuces, cut them as small as dice,
wash them and strain them through a sieve. Pick a handful of ...
|
Soupe Maigre No 2
Take of every vegetable you can get, excepting cabbage, in such quantity
as not to allow any one to predominate; cut them small and fr...
|
Soupe Maigre No 3
Half a pound of butter, put in a stewpan over the fire, and let it
brown. Cut two or three onions in slices, two or three heads of cel...
|
Soupe Maigre No 4
Cut three carrots, three turnips, three heads of celery, three leeks,
six onions, and two cabbage lettuces in small pieces; put them i...
|
Soupe Maigre No 5
Take three carrots, three turnips, three heads of celery, three leeks,
six onions, two cabbage lettuces; cut them all in small pieces,...
|
Soupe Sante Or Wholesome Soup
Take beef and veal cut in thin slices; put sliced turnips, carrots,
onions, bacon, in the bottom of your stewpan; lay your meat upon t...
|
Spanish Soup
Put the scrag end of a neck of veal, two calves' feet, two pounds of
fresh beef, one old fowl, into a pot well tinned, with six quarts...
|
Turnip Soup
Make a good strong gravy of beef or mutton; let it stand till cold; take
off all the fat; pare some turnips and slice them thin; stew ...
|
Veal Soup
Take a knuckle of veal, and chop it into small pieces; set it on the
fire with four quarts of water, pepper, mace, a few herbs, and on...
|
Vegetable Soup No 1
Take a quart of beef jelly and the same quantity of veal jelly: boil it,
have some carrots and turnips, cut small, previously boiled i...
|
Vegetable Soup No 2
Take two cabbage and two coss lettuces, one hard cabbage, six onions,
one large carrot, two turnips, three heads of celery, a little t...
|
Vegetable Soup No 3
Let a quantity of dried peas (split peas), or haricots, (lentils) be
boiled in common water till they are quite tender; let them then ...
|
Vegetable Soup No 4
Cut two potatoes, one turnip, two heads of celery, two onions, one
carrot, a bunch of sweet herbs; put them all into a stewpan; cover
...
|
Vegetable Soup No 5
Take four turnips, two potatoes, three onions, three heads of celery,
two carrots, four cabbage lettuces, a bunch of sweet herbs, and ...
|
Vermicelli Soup
Break the vermicelli a little, throw it into boiling water, and let it
boil about two minutes. Strain it in a sieve, and throw it into...
|
West India Soup Called Pepper Pot
A small knuckle of veal and a piece of beef of about three pounds, seven
or eight pounds of meat in all; potherbs as for any other sou...
|
White Soup No 1
Take two chickens; skin them; take out the lungs and wash them
thoroughly; put them in a stewpan with some parsley. Add a quart of vea...
|
White Soup No 2
Have good stock made of veal and beef; then take about a pound of veal,
and the like quantity of ham, cut both into thin slices, and p...
|
White Soup No 3
Cut one pound of veal, or half a fowl, into small pieces; put to it a
few sweet herbs, a crust of bread, an ounce of pearl barley well...
|
White Soup No 4
Take a knuckle of veal, and put water according to the quantity of soup
you require; let it boil up and skim it; then put in three oun...
|
White Soup No 5
Make your stock with veal and chicken, and beat half a pound of almonds
in a mortar very fine, with the breast of a fowl. Put in some ...
|
White Soup No 6
Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a
little cayenne and white pepper; season it to your taste. Whe...
|
White Soup No 7
Stock from a boiled knuckle of veal, thickened with about two ounces of
sweet almonds, beaten to a paste, with a spoonful of water to ...
|
Broth For The Poor
A good wholesome broth may be made at a very reasonable rate to feed the
poor in the country. The following quantities would furnish a...
|
Another Brooth For The Poor
Four hundred quarts of good broth for the poor may be made as
follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of
b...
|
Broth For The Sick No 1
Boil one ounce of very lean veal, fifteen minutes in a little butter,
and then add half a pint of water; set it over a very slow fire,...
|
Broth For The Sick No 2
Put a leg of beef and a scrag of mutton cut in pieces into three or four
gallons of water, and let them boil twelve hours, occasionall...
|
Broth For The Sick No 3
Take twelve quarts of water, two knuckles of veal, a leg of beef, or two
shins, four calves' feet, a chicken, a rabbit, two onions, cl...
|
Barley Broth
Take four or five pounds of the lean end of a neck of mutton, soak it
well in cold water for some time, then put it in a saucepan with...
|
Another Barley Broth
Put on whatever bones you have; stew them down well with a little whole
pepper, onions, and herbs. When done, strain it off, and next ...
|
Chervil Broth For Cough
Boil a calf's liver and two large handfuls of chervil in four quarts of
spring water till reduced to one quart. Strain it, and take a
...
|
Hodge-podge
Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut
small, a few carrots, onions, lettuce, and some parsley. When
s...
|
Leek Porridge
Peel twelve leeks; boil them in water till tender; take them out and put
them into a quart of new milk; boil them well; thicken up wit...
|
Madame De Maillet's Broth
Two ounces of veal, six carrots, two turnips, one table-spoonful of gum
arabic, one table-spoonful of rice, two quarts of water; simme...
|
Mutton Broth
The bone of a leg of mutton to be chopped small, and put into the
stewpan with vegetables and herbs, together with a little drop of wa...
|
Pork Broth
Take a leg of pork fresh cut up; beat it and break the bone; put it into
three gallons of soft water, with half an ounce of mace and t...
|
Potage
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs,
a little mace and whole pepper, and a handful of salt. When th...
|
Scotch Pottage
Place a tin saucepan on the fire with some boiling water; stir in Scotch
oatmeal till it is of the desired consistence: when done, pou...
|
Scotch Broth
Boil very tender a piece of thin brisket of beef, with trimmings of any
other meat, or a piece of gravy beef; cut it into square piece...
|
Turnip Broth
Have a sufficient quantity of good strong broth as for any other soup,
taking care that it is not too strongly flavoured by any of the...
|
Another Turnip Broth
Put one pound of lean veal, pulled into small pieces in a pipkin, with
two large or three middling turnips. Cover the pipkin very clos...
|
Veal Broth No 1
Take ten or twelve knuckles, such as are cut off from legs and shoulders
of mutton, at the very shank; rub them with a little salt, pu...
|
Veal Broth No 2
Soak a knuckle of veal for an hour in cold water; put it into fresh
water over the fire, and, as the scum rises, take it off; let it s...
|
Veal Broth No 3
Take one pound of lean veal, one blade of mace, two table-spoonfuls of
rice, one quart of water; let it boil slowly two hours; add a l...
|
Veal Broth No 4 Excellent For A Consumption
Boil a knuckle of veal in a gallon of water; skim and put to it half a
pound of raisins of the sun, stoned, and the bottoms of two man...
|
Carp And Tench
Scale the fish, take out the gut and gall; save all the blood. Split the
carp if large; cut it in large pieces, and salt it. Boil some...
|
Carp To Stew
Scale, gut, and cleanse them; save the roes and milts; stew them in some
good broth: season, to your taste, with a bundle of herbs, on...
|
Another Way
Have your carp fresh out of the water; scale and gut them, washing the
blood out of each fish with a little claret; and save that afte...
|
Cod To Stew
Cut a cod into thin pieces or slices; lay them in rows at the bottom of
a dish; put in a pint of white wine, half a pound of butter, a...
|
Cod Ragout Of
Wash the cod clean, and boil it in warm water, with vinegar, pepper,
salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried ...
|
Cod's Head To Boil
Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on
the fire in a kettle of water; boil them and put in the head;...
|
Crab To Dress
Take all the body and the meat of the legs, and put them together in a
dish to heat, with a little broth or gravy, just to make them m...
|
Crab Or Lobster To Butter
The crabs or lobsters being boiled and cold, take all the meat out of
the shells and body; break the claws and take out the meat. Shre...
|
Crab Or Lobster To Stew No 1
A little cayenne, vinegar, butter, flour, and salt. Cover it with water
and let it stew gently.
...
|
Crab Or Lobster To Stew No 2
When the lobsters are boiled, take out the tail and claws, and dip them
in white wine; strew over them nutmeg, cloves, mace, salt, and...
|
Crab Or Lobster To Stew No 3
Boil the lobsters; when cold take out all the meat; season it well with
pepper, salt, nutmeg and mace pounded. Put it into an earthen ...
|
Crawfish To Make Red
Rub the fish with aqua vitae, which will produce the desired effect most
completely.
...
|
Eels Broiled Whole
Skin, wash, and dry your eels, and score them with the knife, seasoning
them with pepper, salt, thyme, parsley, and crumbs of bread, t...
|
Eels To Collar
Scour large silver eels with salt; slit them, and take out the
back-bones; wash and dry them; season with shred parsley, sage, an
oni...
|
Eels To Fry
Cut every eel into eight pieces; mix them with a proper quantity of
yolks of eggs, and well season with pepper, and salt, and bread ru...
|
Eels To Pot
Into an earthen pan put Jamaica and common pepper, pounded fine, and
salt; mix them and strew some at the bottom of the pan; cut your ...
|
Eels To Pickle
Drain, wash, and well cleanse your eels, and cut off the heads. Cut them
in lengths of four or five inches, with their skins on; stew ...
|
Eels To Roast
Skin your eels; turn, scotch, and wash them with melted butter; skewer
them crosswise; fix them on the spit, and put over them a littl...
|
Eels To Spitchcock
Leave the skin on the eels; scour them with salt; wash them; cut off
their heads and slit them on the belly side; take out the bone an...
|
Eels To Stew
Take five pounds of middling shafflings, cut off their heads, skin, and
cut them in pieces as long as your finger. Wash them in severa...
|
Another Way To Stew Eels
Cover the fish close in a stewpan with a piece of butter as big as a
walnut rolled in flour, and let it stew till done enough, which y...
|
Fish To Recover When Tainted
When fish of any kind is tainted plunge it in cold milk, which will
render it sweet again.
...
|
Fish In General To Dress
Take water, salt, half a pint of vinegar, a sprig of thyme, a small
onion, and a little lemon peel; boil them all together, then put i...
|
Fish To Dress In Sauce
Cut off the heads, tails, and fins, of two or three haddocks or other
small fish; stew them in a quart of water, with a little spice a...
|
Fish Hashed In Paste
Cut the fish into dice about three quarters of an inch square; prepare
white sauce the same as for fowls, leaving out the mushrooms an...
|
Fish To Cavietch
Cut the fish into slices, season them with pepper and salt, and let them
lie for an hour; dry them well with a cloth, flour and fry th...
|
Gudgeon
Dress as you would smelts.
...
|
Haddocks To Bake
Bone two or three haddocks, and lay them in a deep pan with pepper,
salt, butter and flour, and two or three anchovies, and sufficient...
|
Haddock Baked
Let the inside of the gills be drawn out and washed clean; fill with
bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper,...
|
Haddock Pudding
Skin the fish; take out all the bones, and cut it in thin slices. Butter
the mould well, and throw round it the spawn of a lobster, be...
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Herring
The following is a Swedish dish: Take salted herring, some cold veal, an
apple, and an onion, mince them all fine, and mix them well t...
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Lampreys To Pot
Well cleanse your lampreys in the following manner: the intestines and
the pipe which nature has given them instead of a bone must be ...
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Another Way To Make Lampreys
Skin your fish, cleanse them with salt, and wipe them dry. Beat some
black pepper, mace, and cloves; mix them with salt, and season yo...
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Lobsters To Butter
Put by the tails whole, to be laid in the middle of the dish; cut the
meat into large pieces; put in a large piece of butter, and two
...
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Lobster Fricassee
Cut the meat of a lobster into dice; put it in a stewpan with a little
veal gravy; let it stew for ten minutes. A little before you se...
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Lobsters To Hash
Take the meat out of a boiled lobster as whole as you can. Break all the
shells; to these and the remains of the body, the large claws...
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Lobsters To Pot
Boil four moderate-sized lobsters, take off the tails, and split them.
Take out the flesh as whole as possible; pick the meat out of t...
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Lobsters To Stew
Half boil two fine lobsters; break the claws and take out the meat as
whole as you can; cut the tails in two, and take out the meat; p...
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Lobster Curry Powder
Eleven ounces of coriander seed, six drachms of cayenne pepper, one
ounce of cummin, one ounce and a half of black pepper, one ounce a...
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Lobster Pates
Rub two ounces of butter well into half a pound of flour; add one yolk
of an egg and a little water, and make it into a stiff paste. S...
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Lobster Salad
Boil a cauliflower, pull it in pieces, and put it in a dish with a
little pepper, salt, and vinegar. Have four or five hard-boiled egg...
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Mackarel A La Maitre D'hotel
Boil the fish, and then put it in a stewpan, with a piece of butter and
sweet herbs. Set it on the fire till the butter becomes oil.
...
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Mackarel To Boil
Boil them in salt and water with a little vinegar. Fennel sauce is good
to eat with them, and also coddled gooseberries.
...
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Mackarel To Broil
You may split them or broil them whole; pepper and salt them well. For
sauce, scald some mint and fennel, chop them small; then melt s...
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Mackarel To Collar
Collar them as eels, only omit the sage, and add sweet herbs, a little
lemon-peel, and seasoning to your taste.
...
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Mackarel To Fry
For frying you may stuff the fish with crumbs of bread, parsley well
chopped, lemon-peel grated, pepper and salt, mixed with yolk of e...
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Mackarel To Pickle
Cut the mackarel into four or five pieces; season them very high; make
slits with a penknife, put in the seasoning, and fry them in oi...
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Mackarel To Pot
Proceed in the same manner as with eels.
...
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Mackarel To Souse
Wash and clean your fish: take out the roes, and boil them in salt and
water; when enough, take them out and lay them in the dish; pou...
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Mackarel Pie
Cut the fish into four pieces; season them to your taste with pepper,
salt, and a little mace, mixed with a quarter of a pound of beef...
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Mullet To Boil
Let them be boiled in salt and water, and, when you think them done
enough, pour part of the water from them, and put a pint of red wi...
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Mullet To Broil
Let the mullet be scaled and gutted, and cut gashes in their sides; dip
them in melted butter, and broil them at a great distance from...
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Mullet To Fry
Carefully scale and gut the fish, score them across the back, and then
dip them into melted butter. Melt some butter in a stewpan; let...
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Oysters To Stew
Take a quart of large oysters; strain the liquor from them through a
sieve; wash them well, and take off the beards. Put them in a ste...
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Another Way To Stew Oysters
Put a quarter of a pound of butter into a clean stewpan, and let it
boil. Strain a pint of oysters from their liquor; put them into th...
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Oysters Ragout Of
Twenty-five oysters, half a table-spoonful of soy, double the quantity
of vinegar, a piece of butter, and a little pepper, salt, and f...
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Oysters To Pickle
Blanch the oysters, and strain off the liquor; wash the oysters in three
or four waters; put them into a stewpan, with their liquor an...
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Oyster Pates No 1
Stew the oysters in their own liquor, but do not let them be too much
done; beard them; take a table-spoonful of pickled mushrooms, wa...
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Oyster Pates No 2
Spread some puff-paste about half an inch thick. Cut out six pieces with
a small tea-cup. Rub a baking sheet over with a brush dipped ...
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Oyster Pates No 3
Parboil your oysters, and strain them from their liquor, wash the beard,
and cut them in flour. Put them in a stewpan, with an ounce o...
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Oyster Loaves
Cut out the crumb of three French rolls; lay them before the fire till
they are hot through, turning them often. Melt half a pound of ...
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Oyster Pie
Beard the oysters; scald and strain them from their liquor, and season
the liquor with pepper, salt, and anchovy, a lump of butter, an...
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Perch To Fricassee
Boil the perch, and strip them of the bones; half cover them with white
wine; put in two or three anchovies, a little pepper and salt,...
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Pike To Dress
If you would serve it as a first dish, do not scale it; take off the
gills, and, having gutted it, boil it in court bouillon, as a sid...
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Pike Stuffed To Boil
Clean a large pike; take out the gills; prepare a stuffing with finely
grated bread, all sorts of sweet-herbs, particularly thyme, som...
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Pike To Boil A-la-francaise
Wash well, clean, and scale a large pike, and cut it into three pieces;
boil an equal quantity of white wine and water with lemon-peel...
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Pike To Broil
Split it, and scotch it with a knife on the outside; season it with
salt; put the gridiron on a clear fire, make it very hot, then lay...
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Pike In Court Bouillon
Scale and well wash your pike; lay it in a pan; pour vinegar and salt
over it; let it lie for an hour, then take it out, season with p...
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Pike Fricandeau
Cut a pike in several pieces, according to its size, after having
scaled, gutted, and washed, it. Lard all the upper part with bacon c...
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Pike German Way Of Dressing Delicious!
Take a pike of moderate size; when well washed and cleansed, split it
down the back, close to the bone, in two flat pieces. Set it ove...
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Pike To Pot
After scaling the fish, cut off the head, split it, take out the
back-bone, and strew it over with bay salt and pepper. Cover and bake...
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Pike To Roast
Scale and slash the fish from head to tail; lard it with the flesh of
eels rolled up in sweet-herbs and seasoning; fill it with fish a...
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Pike Au Souvenir
Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy,
whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and ...
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Pike A La Tatare Or In The Tartar Fashion
Clean your pike; gut and scale it; cut it into bits, and lay it in oil,
with salt, cayenne pepper, parsley, scallions, mushrooms, two ...
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Fresh Salmon To Dress
Cut it in slices, steep it in a little sweet butter, salt and pepper,
and broil it, basting it with butter while doing. When done, ser...
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Salmon To Dress En Caisses That Is In Small Paper Cases
Take two slices of fresh salmon, about the thickness of half a finger;
steep it an hour in sweet butter with mushrooms, a clove of gar...
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Salmon A La Poele Or Done On The Stove
Put three or four slices of fillet of veal, and two or three of ham,
having carefully cut off the fat of both, at the bottom of a stew...
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Scallops
Pick the scallops, and wash them extremely clean; make them very dry.
Flour them a very little. Fry them of a fine light brown. Make a...
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Shrimps To Pot
Pick the finest shrimps you can procure; season them with a little mace
beaten fine, and pepper and salt to your taste. Add a little c...
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Shrimp To Pot Another Way
To a quart of pickled shrimps put two ounces of fresh butter, and stew
them over a moderate fire, stirring them about. Add to them whi...
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Smelts To Fry
Dry and rub them with yolk of egg; flour or strew some fine bread crumbs
on them; when fried, lay them in the dish with their tails in...
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Smelts To Pickle
Take a quarter of a peck of smelts, and put them into a jar, and beat
very fine half an ounce of nutmegs, and the same quantity of sal...
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Smelts To Pot
Clean the inside of the fish, and season them with salt, pounded mace,
and pepper. Bake them, and when nearly cold lay them upon a clo...
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Soles To Boil
The soles should be boiled in salt and water. Anchovy sauce.
...
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Soles To Boil A-la-francaise
Put a quart of water and half a pint of vinegar into an earthen dish;
skin and clean a pair of soles; put them into vinegar and water,...
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Soles To Stew
Cut and skin the soles, and half fry them; have ready the quantity you
like of half white wine and half water, mixed with some gravy, ...
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Water Souchi
Put on a kettle of water with a good deal of salt in it, and a good many
parsley roots; keep it skimmed very clean, and when it boils ...
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Sprats To Bake
Wipe your sprats with a clean cloth; rub them with pepper and salt, and
lay them in a pan. Bruise a pennyworth of cochineal; put it in...
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Sturgeon To Roast
Put a walnut-sized bit of butter (or more if it is a large fish), rolled
in flour, in a stewpan, with sweet-herbs, cloves, a gill of w...
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Turbot To Dress
Wipe your turbot very dry, then take a deep stewpan, put in the fish,
with two bay-leaves, a handful of parsley, a large onion stuck w...
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Turbot Plain Boiled
Make a brine with two handfuls of salt in a gallon of water, let the
turbot lie in it two hours before it is to be boiled; then set on...
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Turbot To Boil
Put the turbot into a kettle, with white wine vinegar and lemon; season
with salt and onions; add to these water. Boil it over a gentl...
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Turbot To Boil In Gravy
Wash and well dry a middling sized turbot; put it with two bay-leaves
into a deep stew-dish, with some cloves, a handful of parsley, a...
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Turbot To Boil In Court Bouillon With Capers
Be very particular in washing and drying your turbot. Take thyme,
parsley, sweet-herbs of all sorts, minced very fine, and one large o...
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Turbot To Fry
It must be a small turbot. Cut it across, as if it were ribbed; when it
is quite dry, flour it, and put it into a large frying-pan wit...
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Turbot Or Barbel Glazed
Lard the upper part of your turbot or barbel with fine bacon. Let it
simmer slowly between slices of ham, with a little champagne, or ...
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Turbot To Dress Fen Gras Or In A Rich Fashion
Put into a stewpan a small quantity of broth, several slices of veal,
and an equal quantity of ham, a little cayenne, and a bunch of
...
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Turbot Or Barbel To Dress En Maigre Or In A Lean Fashion
Put into a stewpan a large handful of salt, a pint of water, a clove of
garlic, onions, and all sorts of sweet kitchen herbs, the grea...
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Turtle To Dress
After having killed the turtle, divide the back and belly, cleaning it
well from the blood in four or five waters, with some salt; tak...
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Whiting To Dry
Take the whiting when they come fresh in, and lay them in salt and water
about four hours, the water not being too salt. Hang them up ...
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Asparagus Forced In French Rolls
Take out the crumb of three French rolls, by first cutting off a piece
of the top crust; but be careful to cut it so neatly that the c...
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Eggs To Dress
Boil or poach them in the common way. Serve them on a piece of buttered
toast, or on stewed spinach.
...
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Eggs Buttered No 1
Take the yolks and whites; set them over the fire with a bit of butter,
and a little pepper and salt; stir them a minute or two. When ...
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Eggs Buttered No 2
Put a lump of butter, of the size of a walnut; beat up two eggs; add a
little cream, and put in the stewpan, stirring them till they a...
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Eggs Buttered No 3
Beat the eggs well together with about three spoonfuls of cream and a
little salt; set the mass over a slow fire, stirring till it bec...
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Eggs Scotch
Take half a pound of the flesh of a fowl, or of veal, or any white meat
(dressed meat will do), mince it very small with half a pound ...
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Eggs For Second Course
Boil five eggs quite hard; clear away the shells, cut them in half, take
out the yolks, and put the whites into warm water. Pound the ...
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Eggs To Fry As Round As Balls
Put three pints of clarified butter into a deep stewpan; heat it as hot
as for fritters, and stir the butter with a stick till it turn...
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Eggs Fricassee Of
Boil the eggs pretty hard; cut them in round slices; make white sauce
and pour it over them; lay sippets round your dish, and put a wh...
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Eggs A La Creme
Boil the eggs, which must be quite fresh, twelve minutes; and throw them
into cold water. When cold, take off the shell without breaki...
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Ham Essence Of
Take six pounds of ham; cut off all the skin and fat, and cut the lean
into slices about an inch thick; lay them in the bottom of a st...
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Maccaroni In A Mould Of Pie Crust
Prepare a paste, as generally made for apple-pies, of an oval shape; put
a stout bottom to it and no top; let it bake by the fire till...
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Maccaroni To Dress No 1
Stew one pound of gravy beef to a rich gravy, with turnips and onions,
but no carrots; season it high with cayenne, and fine it with w...
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Maccaroni No 2
Boil two ounces of maccaroni in plenty of water an hour and a half, and
drain it through a sieve. Put it into a saucepan, and beat a l...
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Maccaroni No 3
Boil the maccaroni till tender; cut it in pieces about two inches long;
put it into either white or brown sauce, and let it stew gentl...
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Maccaroni No 4
Soak a quarter of a pound of maccaroni in milk for two hours; put it
into a stewpan, boil it well, and thicken with a little flour and...
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Maccaroni No 5
Set on the fire half a gallon of water; when it boils put into it one
pound of maccaroni, with a quarter of a pound of salt; let it bo...
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Maccaroni No 6
Boil a quarter of a pound of maccaroni till it is quite tender; lay it
on a sieve to drain; then put it into a tossing-pan with about ...
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Maccaroni No 7
Break a quarter of a pound of pipe maccaroni into pieces about an inch
long, put it into a quart of boiling broth; boil it for three h...
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Maccaroni No 8
Boil three ounces of maccaroni in water till quite tender; lay it on a
sieve to drain; when dry, put it into a stewpan, over a charcoa...
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Omelets
should be fried in a small frying-pan, made for the purpose; with a
small quantity of butter. Their great merit is to be thick; theref...
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Omelet No 1
Slice very thin two onions, about two ounces each; put them in a stewpan
with three ounces of butter; keep the pan covered till done, ...
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Omelet No 2
Beat five eggs lightly together, a small quantity of shalot, shred quite
fine; parsley, and a few mushrooms. Fry, and be careful not t...
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Omelet No 3
Break five eggs into a basin; add half a pint of cream, a table-spoonful
of flour, a little pounded loaf-sugar, and a little salt. Bea...
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Omelet No 4
Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a
very small quantity, shalot, pepper, salt, and a little grated...
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Omelet No 5
Break eight eggs into an earthen pan, with a little pepper and salt, and
water sufficient to dissolve the salt; beat the eggs well. Th...
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Omelet No 6
Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel,
parsley, burnet, chervil, and onion, all fried in lard or butter...
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Asparagus Omelet
Beat up six eggs, put some cream to them. Boil some asparagus, cut off
the green heads, and mix with the eggs; add pepper and salt. Ma...
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A French Omelet
Beat up six eggs; put to them a quarter of a pint of cream, some pepper,
salt, and nutmeg; beat them well together. Put a quarter of a...
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Ragout For Made Dishes
Boil and blanch some cocks' combs, with sweetbreads sliced and lambs'
stones; mix them up in gravy, with sweet-herbs, truffles, mushro...
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Trouhindella
Chop fine two pounds of veal, fat and lean together; slice crumb of
bread into some warm milk: squeeze it out of the milk and put it t...
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Artichokes To Fricassee
Scrape the bottom clean; cut them into large dice, and boil them, but
not too soft. Stove them in a little cream, seasoned with pepper...
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Bacon To Cure No 1
Use two pounds of common salt; one pound of bay salt; one pound of brown
sugar; two ounces of saltpetre; two ounces of ground black pe...
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Bacon To Cure No 2
Take half a pound of saltpetre, or let part of it be petre salt, half a
pound of bay salt, and one pound of coarse sugar; pound and mi...
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Bacon To Cure No 3
For sixty pounds' weight of pork take three pounds of common salt, half
a pound of saltpetre, and half a pound of brown sugar. The sug...
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Barbicue
Cut either the fore quarter or leg of a small pork pig in the shape of a
ham; roast it well, and a quarter of an hour before it is eno...
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Alamode Beef No 1
Take a piece of the round of beef, fresh and tender; beat it well, and
to six pounds of beef put one pound of bacon, cut into large pi...
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Alamode Beef No 2
Lard the mouse-buttock with fat bacon, sprinkled with parsley,
scallions, mushrooms, truffles, morels, one clove of garlic shred fine,...
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Alamode Beef No 3
Lard a piece of beef with fat bacon, dipped in pepper, vinegar,
allspice, and salt; flour it all over; cut two or three large onions i...
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Alamode Beef In The French Manner
Take the best part of the mouse-buttock, between four and seven pounds,
larded well with fat bacon, and cut in square pieces the lengt...
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Rump Of Beef With Onions
Having extracted the bones, tie it compactly in a good shape, and stew
it in a pan that will allow for fire at the top. Put in a pint ...
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Rump Of Beef To Bake
Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is
very tender; cut off the sinew, and lard it with large pieces o...
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Rump Of Beef Cardinal Fashion
Choose a rump of beef of moderate size, say ten or twelve pounds; take
out the bones; beat it, and lard it with a pound of the best ba...
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Beef Sausage Fashion
Take a slice of beef, about half an inch thick and four or five wide;
cut it in two equal parts; beat them well to make them flat, and...
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Ribs And Sirloin Of Beef
When the ribs and sirloin are tender, they are commonly roasted, and
eaten with their own gravy. To make the sirloin still better, tak...
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Rib Of Beef En Papillotes In Paper
Cut a rib of beef neatly, and stew it with some broth and a little
pepper and salt. When the meat is done enough, reduce the sauce til...
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Brisket Of Beef Stewed German Fashion
Cut three or four pounds of brisket of beef in three or four pieces of
equal size, and boil it a few minutes in water; in another pan ...
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Beef To Bake
Take a buttock of beef; beat it in a mortar; put to it three pounds of
bacon cut in small pieces; season with pepper and salt, and mix...
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Beef Bouilli
Take the thick part of the brisket of beef, and let it lie in water all
night; tie it up well, and put it to boil slowly, with a small...
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Beerf Bouilli Another Way
Take about eight or nine pounds of the middle part of the brisket; put
it into your stew-kettle (first letting it hang up for four or ...
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Relishing Beef
Take a round of the best piece of beef and lard it with bacon; half
roast it; put it in a stewpan, with some gravy, an onion stuck wit...
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Beef To Stew
Take a pound and a half of the fat part of a brisket, with four pounds
of stewing beef, cut into pieces; put these into a stewpan, wit...
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Beef To Stew Another Way
Put three pounds of the thin part of the brisket of beef and half a
pound of gravy beef in a stewpan, with two quarts of water, a litt...
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Cold Beef To Dress
Slice it as thin as possible; slice, also, an onion or shalot; squeeze
on it the juice of a lemon or two; then beat it between two pla...
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Cold Boiled Beef To Dress
When your rump or brisket of beef has been well boiled in plain water,
about an hour before you serve it up take it out of the water, ...
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Cold Beef To Pot
Cut the beef small; add to it some melted butter, two anchovies well
washed and boned, a little Jamaica pepper beat very fine. Beat th...
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Beef Steaks To Broil
When your steak is nearly broiled, chop some large onions, as fine as
possible, and cover the steak thickly with it, the last time you...
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Beef Steaks And Oysters
Put two dozen oysters into a stewpan with their own liquor; when it
boils add a spoonful of water; when the oysters are done drain the...
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Rump Steaks Broiled With Onion Gravy
Peel and slice two large onions; put them into a stewpan with two
table-spoonfuls of water; set it on a slow fire till the water is bo...
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Beef Steaks To Stew
Pepper and salt two fine rump steaks; lay them in a stewpan with a few
cloves, some mace, an onion, one anchovy, a bundle of sweet her...
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Another Way
Beat three pounds of rump steaks; put them in a stewpan, with a pint of
water, the same quantity of small beer, six cloves, a large on...
|
Beef Olives
Take a rump of beef, cut into steaks, about five inches long and not
half an inch thick. Lay on some good forcemeat, made with veal; r...
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Another Way
Cut steaks from the inside of the sirloin, about an inch thick, six
inches long, and four or five broad: beat and rub them over with y...
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Pickle For Beef
To four gallons of water put a sufficient quantity of common salt; when
quite dissolved, to bear an egg, four ounces of saltpetre, two...
|
Beef To Salt
Into four gallons of water put one pound and a half of coarse brown
sugar, two ounces of saltpetre, and six pounds of bay salt; boil a...
|
Beef To Salt
Eight pounds of salt, six ounces of saltpetre, one pound and a half of
brown sugar, four gallons of water; boil all together, skim and...
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Beef To Dry
Salt it in the same way as your hams; keep it in your pickle a fortnight
or three weeks, according to its size; hang it up to dry for ...
|
Hung Beef No 1
Take a round, ribs, rump, or sirloin; let it lie in common salt for a
month, and well cover it with the brine. Rub a little saltpetre ...
|
Hung Beef No 2
Take the under-cliff of a small buttock of beef, two ounces of common
salt, and one ounce of saltpetre, well beaten together: put to i...
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Hung Beef No 3
Take the tenderest part of beef, and let it hang in the cellar as long
as you can, taking care that it is not in the least tainted. Ta...
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Beef For Scraping
To four pounds of lean buttock of beef take one ounce of saltpetre and
some common salt, in which let the meat lie for a month; then h...
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Italian Beef
Take a round of beef, about fifteen or eighteen pounds; rub it well with
three ounces of saltpetre, and let it lie for four hours in i...
|
Red Beef
Twelve pounds of ribs of beef boned, four ounces of bay salt, three
ounces of saltpetre; beat them fine, and mix with half a pound of ...
|
Another Way
Take a piece of brisket of beef, about sixteen or eighteen pounds; make
the pickle for it as follows:--saltpetre and bay salt, one pou...
|
Collar Of Beef
Bone the navel and navel round; make sufficient pickle to cover it, as
strong as to bear an egg, with bay salt; beat two ounces of sal...
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Another
Salt a flank of beef with white salt, and let it lie for forty-eight
hours. Wash it, and hang it in the wind to dry for twenty-four ho...
|
Bisquet To Make
Cut some slips of white paper; butter and place them at the bottom and
sides of the pan you make your bisquet in; then cut thin collop...
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Boar's Head To Dress Whole
When the head is cut off, the neck part must be boned, and the tongue
taken out. The brains also must be taken out on the inside, so a...
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Brawn To Keep
Put some bran and three handfuls of salt into a kettle of water; boil
and strain it through a sieve, and, when cold, put your brawn in...
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Hog's Head Like Brawn
Wash it well; boil it till the bones will come out; when cold, put the
inside of the cheek together with salt between; put the ears ro...
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Mock Brawn
Take two pair of neats' feet; boil them very tender, and take the flesh
clean from the bones. Boil the belly piece of pork till nearly...
|
Cabbage Farced
Take a fine white-heart cabbage, about as big as a quarter of a peck,
lay it in water two or three hours, half boil it, put it in a co...
|
Calf's Head
Scald the hair off; trim and pare it, and make it look as neat as
possible. Take out the bones, and have ready palates boiled tender,
...
|
Calf's Head To Dress Like Turtle
The wool must be scalded off in the same manner as the hair is taken off
a little pig, which may be done at the butcher's; then wash a...
|
Calf's Head To Hash No 1
Let the calf's head be washed dean, and boiled tender; then cut the meat
off one half of the head in small slices. To make the sauce, ...
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Calf's Head To Hash No 2
Take half a calf's head, cover it with water in a large saucepan, and
boil it till the meat comes from the bone. Cut it into pieces; p...
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Calf's Head To Hash No 3
Your calf's head being half boiled and cooled, cut it in thin slices,
and fry it in a pan of brown butter; put it into your tossing pa...
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Calf's Head To Hash No 4
Half boil the head; cut it into round pieces; season with nutmeg, salt,
pepper, and a large onion. Save all the gravy, put in a pint o...
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Calf's Head To Hash No 5
Have the head well cleaned; boil it well, cut in slices half of the
head, and have some good ragout of forcemeat, truffles, mushrooms,...
|
Calf's Head Fricassee
Clean well a calf's head, boil it and cut in square pieces of about an
inch; put half a pint of its own liquor, and mix it well with s...
|
Calf's Head To Pickle
Take out the bones and clean the head carefully: wash it well with eggs,
seasoning it with pepper, salt, nutmeg, thyme, and parsley. P...
|
Calf's Liver
Lay it for a few hours in milk, then dry and fry it in butter.
...
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Cauliflowers With White Sauce
Boil the cauliflowers in small pieces till tender; drain them in a
sieve; when quite dry lay them in a dish; season the sauce with a l...
|
Celery To Stew
Cut and trim a dozen heads of celery; put them in cold water to blanch;
stew them in a little butter, salt, and water. When done enoug...
|
Another Way
Take a dozen white heads of celery, cut about two inches long, wash them
clean, and put them in a stewpan, with a pint of gravy, a gla...
|
Celery A La Creme
Take a dozen white heads of celery, cut about two inches long; wash them
very clean, and boil them in water till they are very tender;...
|
Scotch Collops
Take a piece of the fillet of veal, as much as will cut into fifteen
pieces, of the size and thickness of a crown-piece; shake a littl...
|
Another Way
Cut the lean part of a leg of veal into thin collops; beat them with the
back of a knife; season with pepper and salt, shred thyme and...
|
Scotch Collops Brown
Cut your collops thin and from the fillet. Season them with salt and
pepper, and fry them off quick and brown. Brown a piece of butter...
|
Collops White No 1
Take a small slice of veal, cut thin slices from it, and beat them out
very thin: butter a frying-pan very lightly, place them in it, ...
|
Collops White No 2
Cut the veal very thin; put it into a stewpan with a piece of butter and
one clove of shalot; toss it in a pan for a few minutes. Have...
|
Collops White No 3
Hack and cut your collops well; season with pepper and salt, and fry
them quick of a pale colour in a little bit of butter. Squeeze in...
|
Collops To Mince
Chop some beef as fine as possible; the under part of roasted beef
without any fat is best. Put some onions, pepper, and salt to it. T...
|
Collops Of Cold Beef
Take off all the fat from the inside of a sirloin of beef; cut it neatly
into thin collops, about the size of a crown or half-crown pi...
|
Cucumbers To Stew
Pare twelve cucumbers, and slice them rather thicker than for eating;
put them to drain, and lay them in a coarse cloth till dry. Flou...
|
Curry Powder From A Resident In India No 1
Half a pound of coriander seed, two ounces of black pepper, two ounces
of cummin seed, one ounce of turmeric, one ounce and half of gr...
|
Curry Powder No 2
Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if
not liked this may be omitted,) one ounce of cayenne pepper, or...
|
Curry Powder No 3
One pound of turmeric, one pound of coriander seed, one pound of ginger,
six ounces of cardamom, four ounces of cummin, one ounce of l...
|
Curry Indian No 1
Curry may be made of chicken, rabbits, lobster, or of any species of
fish, flesh, or fowl. Fry the material with onions, as for mullig...
|
Curry No 2
Chop one or two onions very fine; put them into a stewpan with some
butter, and let them remain on a slow fire till they are well done...
|
Curry No 3
Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light
brown; stew it with a table-spoonful of curry-powder and thre...
|
Curry No 4
Skin and prepare two chickens as for a fricassee; wash them very clean,
and stew them in a pint and a half of water for about five min...
|
Curry No 5
Take two chickens, or in the same proportion of any other kind of flesh,
fish, or fowl; cut the meat small; strew a little salt and pe...
|
Curry No 6
Mix together a quart of good gravy, two spoonfuls of curry-powder, two
of soy, a gill of red wine, a little cayenne pepper, and the ju...
|
Curry No 7
Take a fowl, fish, or any meat you like; cut it in slices; cut up two
good sized onions very fine; half fry your fowl, or meat, with t...
|
Farcie To Make
Take the tender part of a fillet of veal, free from sinew, and mince it
fine, with a piece of the fat of ham, some chopped thyme, basi...
|
Forcemeat To Make No 1
Chop small a pound of veal, parsley, thyme, a small onion, and a pound
of beef; grate the inside of three French rolls, and put all th...
|
Forcemeat No 2
Take half a pound of the lean of a leg of veal, with the skin picked
off, cut it into small pieces, and mince it very small; shred ver...
|
Forcemeat No 3
A pound of veal, full its weight in beef suet, and a bit of bacon, shred
all together; beat it in a mortar very fine; season with swee...
|
Fricandeau
Take a piece of veal next to the udder; separate the skin, and flatten
the meat on a clean cloth; make slits in the bottom part, that ...
|
Ham To Cure No 1
Take a ham of young pork; sprinkle it with salt, and let it lie
twenty-four hours. Having wiped it very dry, rub it well with a pound ...
|
Ham To Cure No 2
For two hams, take half a pound of bay salt, two ounces of saltpetre,
two ounces of sal prunella, half a pound of brown sugar, half a ...
|
Ham To Cure No 3
Hang up a ham two days; beat it well on the fleshy side with a
rollingpin; rub in an ounce of saltpetre, finely powdered, and let it
...
|
Ham To Cure The Thorpe Way No 4
The following are the proportions for two hams, or pigs' faces: Boil one
pound of common salt, three ounces of bay salt, two ounces an...
|
Ham To Cure No 5
For one large ham take one pound of coarse sugar, one pound common salt,
a quarter of a pound of saltpetre, and two ounces of bay salt...
|
Ham To Cure No 6
Put two ounces of sal prunella, a pound of bay salt, four pounds of
white salt, a pound of brown sugar, half a pound of saltpetre, to ...
|
Ham To Cure No 7
Four gallons of spring water, two pounds of bay salt, half a pound of
common salt, two pounds of treacle, to be boiled a quarter of an...
|
Ham To Cure No 8
One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce
of sal prunella, one pound of common salt. Rub these in well, ...
|
Ham To Cure No 9
One pound of common salt, half a pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; mix them together, and rub t...
|
Ham To Cure No 10
Into four gallons of water put one pound and a half of the coarsest
sugar, two ounces of saltpetre, and six pounds of common salt; boi...
|
Ham To Cure No 11
Mix one pound and a half of salt, one pound and a half of coarse sugar,
and one ounce of saltpetre, in one quart of water; set it on t...
|
Ham To Cure No 12
Take a ham of fifteen pounds, and wash it well with a quarter of a pint
of vinegar, mixed with a quarter of a pound of the coarsest su...
|
Ham To Cure No 13
Three ounces of saltpetre, bay salt and brown sugar two ounces of each,
a small quantity of cochineal; mix them all together, and warm...
|
Ham To Cure No 14
Take a quantity of spring water sufficient to cover the meat you design
to cure; make the pickle with an equal quantity of bay salt an...
|
Ham To Cure No 15
Wash the ham clean; soak it in pump water for an hour; dry it well, and
rub into it the following composition: saltpetre two ounces, b...
|
Westphalia Ham To Cure No 1
Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it
on the fire in a skillet till dry, and put to it two ounces of...
|
Westphalia Ham To Cure No 2
Let the hams be very well pricked with a skewer on the wrong side,
hanging them in an airy place as long as they will keep sweet, and ...
|
Westphalia Ham To Cure No 3
Rub every ham with four ounces of saltpetre. Next day put bay salt,
common salt, and coarse sugar, half a pound of each, into a quart ...
|
Westphalia Ham To Cure No 4
For two hams the following proportions may be observed: wash your hams
all over with vinegar, and hang them up for two or three days. ...
|
Westphalia Ham To Cure No 5
One pound of common salt, one pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; pound them separately, then mix...
|
Westphalia Ham To Cure No 6
Make a good brine of salt and water, sufficiently strong to bear an egg;
boil and skim it clean, and when quite cold rub the meat with...
|
English Hams To Make Like Westphalia No 1
Cut your legs of pork like hams; beat them well with a wooden mallet,
till they are tender, but great care must be taken not to crack ...
|
English Hams To Make Like Westphalia No 2
Cut off with the legs of young well grown porkers part of the flesh of
the hind loin; lay them on either side in cloths, and press out...
|
English Hams To Make Like Westphalia No 3
Take a ham of fifteen or eighteen pounds weight, two ounces of
saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounc...
|
Green Hams
Salt a leg of pork as for boiling, with a little saltpetre to make it
red. Let it lie three weeks in salt, and then hang for a month o...
|
Ham To Prepare For Dressing Without Soaking
Put the ham into a coarse sack well tied up, or sew it up in a cloth.
Bury it three feet under ground in good mould; there let it rema...
|
Ham To Dress
Boil the ham for two hours; take it out and trim it neatly all round;
prepare in a stewpan some thin slices of veal, so as to cover th...
|
Ham To Roast
Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it
three or four feet under ground, for three or four days befor...
|
Ham Entree Of
Cut a dozen slices of ham; take off the fat entirely; fry them gently in
a little butter. Have a good brown rich sauce of gravy; and s...
|
Ham Toasts
Cut slices of dressed ham, and thin slices of bread, or French roll, of
the same shape; fry it in clarified butter; make the ham hot i...
|
Ham And Chicken To Pot Mrs Vanbrugh's Receipt
Put a layer of ham, then another of the white part of chicken, just as
you would any other potted meat, into a pot. When it is cut out...
|
Another Way
Take as much lean of a boiled ham as you please, and half the quantity
of fat; cut it as thin as possible; beat it very fine in a mort...
|
Herb Sandwiches
Take twelve anchovies, washed and cleaned well, and chopped very fine;
mix them with half a pound of butter; this must be run through ...
|
Hog's Puddings Black No 1
Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls
of grated bread, a good quantity of shred herbs, and some penny...
|
Hog's Puddings Black No 2
To three or four quarts of blood, strained through a sieve while warm,
take the crumbs of twelve-pennyworth of bread, four pounds of b...
|
Hog's Puddings Black No 3
Steep a pint of cracked oatmeal in a quart of milk till tender; add a
pound of grated bread, pennyroyal, leeks, a little onion cut sma...
|
Hog's Puddings White No 1
Take the pith of an ox, and lay it in water for two days, changing the
water night and morning. Then dry the pith well in a cloth, and...
|
Hog's Puddings White No 2
Take a quart of cream and fourteen eggs, leaving out half the whites;
beat them but a little, and when the cream boils up put in the e...
|
Hog's Puddings White No 3
Take two pounds of grated bread; one pint and a half of cream; two
pounds of beef suet and marrow; half a pound of blanched almonds, b...
|
Kabob An India Ragout
This dish may be made of any meat, but mutton is the best. Take a slice
from a tender piece, not sinewy, a slice of ginger, and a slic...
|
Another Way
To make the kabob which is usually served up with pilaw, take a lean
piece of mutton, and leave not a grain of fat or skin upon it; po...
|
Leg Of Lamb To Boil
Divide the leg from the loin of a hind quarter of lamb; slit the skin
off the leg, and cut out the flesh of one side of it, and chop t...
|
Leg Of Lamb With Forcemeat
Slit a leg of lamb on the wrong side, and take out as much meat as
possible, without cutting or cracking the outward skin. Pound this ...
|
Shoulder Of Lamb Grilled
Half roast, then score, and season it with pepper, salt, and cayenne.
Broil it; reserve the gravy carefully; pass it through a sieve t...
|
Lamb To Ragout
Roast a quarter of lamb, and when almost done dredge it well with grated
bread, which must be put into the dish you serve it up in; ta...
|
Lamb To Fricassee
Cut the hind quarter of lamb into thin slices, and season them with
spice, sweet-herbs, and a shalot; fry and toss them up in some str...
|
Miscellaneous Directions Respecting Meat
A leg of veal, the fillet without bone, the knuckle for steaks, and a
pie; bone of fillet and knuckle for soup.--Shoulder of veal, knu...
|
Meat General Rule For Roasting And Boiling
The general rule for roasting and boiling meat is as follows: fifteen
minutes to a pound in roasting, twenty minutes to a pound in boi...
|
Meat Half-roasted Or Under-done
Cut small pieces, of the size of a half-crown, of half-roasted mutton,
and put them into a saucepan with half a pint of red wine, the ...
|
Mustard To Make
Mix three table-spoonfuls of mustard, one of salt, and cold spring water
sufficient to reduce it to a proper thickness.
...
|
Chine Of Mutton To Roast
Let the chine hang downward, and raise the skin from the bone. Take
slices of lean gammon of bacon, and season it with chives, parsley...
|
Mutton Chops To Stew
Put them in a stewpan, with an onion, and enough cold water to cover
them; when come to a boil, skim and set them over a very slow fir...
|
Mutton Cutlets
Cut a neck of mutton into cutlets; beat it till very tender; wash it
with thick melted butter, and strew over the side which is butter...
|
Mutton Cutlets With Onion Sauce
Cut the cutlets very small; trim all round, taking off all the fat; cut
off the long part of the bone; put them into a stewpan, with a...
|
Mutton Hams To Make
Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre,
one pound of coarse sugar, and one pound of common salt; mix the...
|
Haricot Mutton
Take a neck of mutton, and cut it in the same manner as for mutton
chops. When done, lay them in your stewpan, with a blade of mace, s...
|
Another Way
Fry mutton chops in butter till they are brown, but not done through.
Lay them flat in a stewpan, and just cover them with gravy. Put ...
|
Leg Of Mutton
To give a leg of mutton the taste of mountain meat, hang it up as long
as it will keep fresh; rub it every day with ginger and coarse ...
|
Leg Of Mutton In The French Fashion
A leg of mutton thus dressed is a very excellent dish. Pare off all the
skin as neatly as possible; lard the leg with the best lard, a...
|
Leg Of Mutton Or Beef To Hash
Cut small flat pieces of the meat, taking care to pare the skin and
sinews, but leaving as much fat as you can find in the inside of t...
|
Another Way
Take the mutton and cut it into slices, taking off the skin and fat;
beat it well, and rub the dish with garlic; put in the mutton wit...
|
Loin Of Mutton To Stew
Cut your mutton in steaks, and put it into as much water as will cover
it. When it is skimmed, add four onions sliced and four large t...
|
Neck Of Mutton To Roast
Draw the neck with parsley, and then roast it; and, when almost enough,
dredge it with white pepper, salt, and crumbs; serve it with t...
|
Neck Of Mutton To Boil
Lard a neck of mutton with lemon-peel, and then boil it in salt and
water, with sweet-herbs. While boiling, stew a pint of oysters in ...
|
Neck Of Mutton To Fry
Take the best end of a neck of mutton, cut it into steaks, beat them
with a rolling-pin, strew some salt on them, and lay them in a
f...
|
Saddle Of Mutton And Kidneys
Raise the skin of the fore-chine of mutton, and draw it with lemon and
thyme; and with sausage-meat farce part of it. Take twelve kidn...
|
Shoulder Of Mutton To Roast In Blood
Cut the shoulder as you would venison; take off the skin, and let it lie
in blood all night. Take as much powder of sweet-herbs as wil...
|
Shoulder Or Leg Of Mutton With Oysters
Make six holes in either a shoulder or leg of mutton with a knife: roll
in eggs with your oysters, with crumbs and nutmeg, and stuff t...
|
Roasted Mutton With Stewed Cucumbers
Bone a neck and loin of mutton, leaving on only the top bones, about an
inch long; draw the one with parsley, and lard the other with ...
|
Mutton To Eat Like Venison
Boil and skin a loin of mutton; take the bones, two onions, two
anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crus...
|
Mutton In Epigram
Roast a shoulder of mutton till it is three parts done, and let it cool;
raise the skin quite up to the knuckle, and cut off all to th...
|
Mushrooms To Stew Brown
Take some pepper and salt, with a little cayenne and a little cream;
thicken with butter and flour. To do them white, cut out all the ...
|
Newmarket John
Cut the lean part of a leg of mutton in little thin collops; beat them;
butter a stewpan, and lay the collops all over. Have ready pep...
|
Ox-cheek To Stew
Choose one that is fat and young, which may be known by the teeth; pick
out the eye-balls; cut away the snout and all superfluous bits...
|
Another Way
Soak it in water, and make it very clean; put it in a gallon of water,
with some potherbs, salt, and whole pepper. When stewed, so tha...
|
Ox-tail Ragout
Some good gravy must first be made, and the tail chopped through every
joint, and stewed a long time in it till quite tender, with an ...
|
Another
Take two or three ox-tails; put them in a saucepan, with turnips,
carrots, onions, and some black peppercorns; stew them for four hour...
|
Peas To Stew
Take a quart of fine peas, and two small or one large cabbage lettuce;
boil the lettuce tender; take it out of the water, shake it wel...
|
Another Way
To your peas, add cabbage lettuces cut small, a small faggot of mint,
and one onion; pass them over the fire with a small bit of butte...
|
Green Peas To Keep Till Christmas
Gather your peas, when neither very young nor old, on a fine dry day.
Shell, and let two persons holding a cloth, one at each end, sha...
|
Another Way
Shell the peas, and dry them in a gentle heat, not much greater than
that of a hot summer's day. Put them when quite dry into linen ba...
|
Red Pickle For Any Meat
A quarter of a pound of saltpetre, a large common basinful of coarse
sugar, and coarse salt. A leg of pork to lie in it a fortnight.
...
|
Beef Steak Pie
Rump steaks are preferable to beef; season them with the usual
seasoning, puff-paste top and bottom, and good gravy to fill the dish.
...
|
Calf's Head Pie
Parboil the head; cut it into thin slices; season with pepper and salt;
lay them into a crust with some good gravy, forcemeat balls, a...
|
Mutton Or Grass Lamb Pie
Take a loin of mutton or lamb, and clear it from fat and skin; cut it
into steaks; season them well with pepper and salt; almost fill ...
|
Veal Pie Common
Make exactly as you would a beef-steak pie.
...
|
Veal Pie Rich
Take a neck, a fillet, or a breast of veal, cut from it your steaks,
seasoned with pepper, salt, nutmeg, and a few cloves, truffles, a...
|
Veal And Ham Pie
Take two pounds of veal cutlets, or the best end of the neck, cut them
in pieces about half the size of your hand, seasoned with peppe...
|
Veal Olive Pie
Make your olives as directed in the receipt for making olives; put them
into a crust; fill the pie with water: when baked, pour in som...
|
Beef Olive Pie
Make your olives as you would common beef olives; put them into puff
paste, top and bottom; fill the pie with water, when baked, pour ...
|
Pig To Barbicue
The best pig for this purpose is of the thick neck breed, about six
weeks old. Season the barbicue very high with cayenne, black peppe...
|
Pig To Collar
Have your pig cut down the back, and bone and wash it clean from the
blood; dry it well, and season it with spice, salt, parsley, and ...
|
Pig To Collar In Colours
Boil and wash your pig well, and lay it on a dresser: chop parsley,
thyme, and sage, and strew them over the inside of the pig. Beat s...
|
Pig To Pickle Or Souse
Take a fair fat pig, cut off his head, and cut him through the middle.
Take out the brains, lay them in warm water, and leave them all...
|
Pig To Roast
Chop the liver small by itself: mince blanched bacon, capers, truffles,
anchovy, mushrooms, sweet-herbs and garlic. Season and blanch ...
|
Another Way
Put a piece of bread, parsley, and sage, cut small, into the belly with
a little salt; sew up the belly; spit the pig, and roast it; c...
|
Pig To Dress Lamb Fashion
After skinning the pig, but leaving the skin quite whole, with the head
on, chine it down, as you would do mutton, larding it with thy...
|
Pigs' Feet And Ears Fricassee Of
Clean the feet and ears, and boil them very tender. Cut them in small
shreds, the length of a finger and about a quarter of an inch in...
|
Pigs' Feet And Ears Ragout Of
Split the feet, and take them out of souse; dip them in eggs, then in
bread-crumbs and chopped parsley; fry them in lard. Drain them; ...
|
Pig's Head To Roll
Take the belly-piece and head of pork, rub it well with saltpetre and a
very little salt; let it lie three or four days; wash it clean...
|
Pilaw An Indian Dish
Take six or eight ribs of a neck of mutton; separate and take off all
the skin and fat, and put them into a stewpan with twelve cloves...
|
Pork To Collar
Bone and season a breast of pork with savoury spice, parsley, sage, and
thyme; roll it in a hard collar of cloth; tie it close, and bo...
|
Pork To Pickle
Having boned your pork, cut it into such pieces as will lie most
conveniently to be powdered. The tub used for this purpose must be
s...
|
Another Way
Cut your pork into small pieces, of the size you would boil at one time;
rub all the pieces very well with salt, and lay them on a dre...
|
Chine Of Pork To Stuff And Roast
Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and
season it with salt, pepper, nutmeg, and shalot; stuff the chin...
|
Another Way
Take a chine of pork that has hung four or five days; make holes in the
lean, and stuff it with a little of the fat leaf, chopped very...
|
Pork Cutlets
Cut off the skin of a loin or neck of pork and make cutlets; season them
with parsley, sage, and thyme, mixed together with crumbs of ...
|
Gammon To Roast
Let the gammon soak for twenty-four hours in warm water. Boil it tender,
but not too much. When hot, score it with your knife; put som...
|
Leg Of Pork To Broil
After skinning part of the fillet, cut it into slices, and hack it with
the back of your knife; season with pepper, salt, thyme, and s...
|
Spring Of Pork To Roast
Cut off the spring of a knuckle of pork, and leave as much skin on the
spring as you can, parting it from the neck, and taking out the...
|
Potatoes To Boil No 1
The following is the celebrated Lancashire receipt for cooking
potatoes:--Cleanse them well, put them in cold water, and boil them wit...
|
Potatoes To Boil No 2
Scrape off the rind; put them into an iron pot; simmer them till they
begin to crack, and allow a fork to pierce easily; then pour off...
|
Potatoes To Boil No 3
Boil them as usual; half an hour before sending to table, throw away the
water from them, and set the pot again on the fire; sufficien...
|
Potatoes To Bake
Wash nicely, make into balls, and bake in the Dutch oven a light brown.
This forms a neat side or corner dish.
...
|
Potato Balls
Pound some boiled potatoes in a mortar, with the yolks of two eggs, a
little pepper, and salt; make them in balls about the size of an...
|
Croquets Of Potatoes
Boil some potatoes in water, strain them, and take sufficient milk to
make them into a mash, rather thick; before you mix the potatoes...
|
Potatoes To Fry
After your potatoes are nicely boiled and skinned, grate them, and to
every large table-spoonful of potatoes add one egg well beat, an...
|
Potatoes To Mash
After the potatoes are boiled and peeled, mash them in a mortar, or on a
clean board, with a broad knife, and put them into a stewpan....
|
Potatoes French Way Of Cooking
Boil the potatoes in a weak white gravy till nearly done; stir in some
cream and vermicelli, with three or four blades of mace, and le...
|
Potatoes A-la-maitre D'hotel
Cut boiled potatoes into slices, not too thin; simmer them in a little
plain gravy, a bit of butter rubbed in a little flour, chopped ...
|
Rice To Boil
To boil rice well, though a simple thing, is rarely well done. Have two
quarts of water boiling, while you wash six ounces of rice, pi...
|
Another Way
Put one pound of rice into three quarts of boiling water; let it remain
twenty minutes. Skim the water, and add one ounce of hog's lar...
|
Rissoles No 1
Take a roasted fowl, turkey, or pullet; pull it into shreds; there must
be neither bone nor skin. Cut some veal and ham into large dic...
|
Rissoles No 2
Take the fleshy parts and breasts of two fowls, which cut into small
dice, all of an equal size; then throw them into some white sauce...
|
Rissoles No 3
Take of the pure made as directed for pheasant, veal, or game, (see
Pheasant under the head Game) a sufficient quantity for eight riss...
|
Rice
One pound of veal or fowl, chopped fine; have ready some good bechamel
sauce mixed with parsley and lemon-juice; mix it of a good thic...
|
A Robinson To Make
Take about eight or ten pounds of the middle of a brisket of beef; let
it hang a day; then salt it for three days hung up; afterwards ...
|
Salad To Dress
Two or three eggs, two or three anchovies, pounded, a little tarragon
chopped very fine, a little thick cream, mustard, salt, and caye...
|
Bologna Sausages
Have the fillets of young, tender porkers, and out of the weight of
twenty-five pounds three parts are to be lean and one fat; season ...
|
English Sausages
Chop and bruise small the lean of a fillet of young pork; to every pound
put a quarter of a pound of fat, well skinned, and season it ...
|
Another Way
Take six pounds of very fine well fed pork, quite free from gristle and
fat; cut it very small, and beat it fine in a mortar; shred si...
|
Oxford Sausages
Take the best part of a leg of veal and of a leg of pork, of each three
pounds; skin it well, and cut it into small dice. Take three p...
|
Sausages For Scotch Collops
Take beef suet and some veal, with a little winter savory, sage, thyme,
and some grated nutmeg, beaten cloves, mace, and a little salt...
|
Veal Sausages
Take half a pound of the lean of a leg of veal; cut it in small pieces,
and beat it very fine in a stone mortar, picking out all the l...
|
Sausages Without Skins
Take a pound and quarter of the lean of a leg of veal and a pound and
quarter of the lean of a hind loin of pork; pick the meat from t...
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Spinach The Best Mode Of Dressing
Boil the spinach, squeeze the water from it completely, chop it a
little; then put it and a piece of butter in a stewpan with salt and...
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Another Way
Clean it well, and throw it into fresh water; then squeeze and drain it
quite dry. Chop it extremely small, and put it into a pan with...
|
Spinach To Stew
Pick the spinach very carefully; put it into a pan of water; boil it in
a large vessel with a good deal of salt to preserve the green ...
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Another Way
Take some fine spinach, pick and wash it extremely clean. When well
boiled, put it into cold water, and squeeze it in a cloth very dry...
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Sweetbreads Ragout Of
Wash your sweetbreads; put them into boiling water, and, after blanching
them, throw them into cold water; dry them with a linen cloth...
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Another
Take sweetbreads and lamb's fry, and parboil them, cutting them into
slices, and cocks'-combs sliced and blanched, and season them wit...
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Savoury Toasts To Relish Wine
Cut six or seven pieces of bread about the size of two fingers, and fry
them in butter till they are of a good colour; cut as many sli...
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Another
Rasp some crumb of bread; put it over the fire in butter; put over it a
minced veal kidney, with its fat, parsley, scallions, a shalot...
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Tomata To Eat With Roast Meat
Cover the bottom of a flat saucepan with the tomatas, that they may lie
one upon another; add two or three spoonfuls of water, a littl...
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Tongues To Cure No 1
Take two fine bullocks' tongues; wash them well in spring water; dry
them thoroughly with a cloth, and salt them with common salt, a q...
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Tongues To Cure No 2
One pound of bay salt, half a pound of saltpetre, two ounces of sal
prunella, two pounds of coarse sugar; make your brine strong enoug...
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Tongues To Cure No 3
Take two fine neats' tongues; cut off the roots, and cut a nick in the
under side; wash them clean, and dry with a cloth. Rub them wit...
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Tongues To Cure No 4
Mix some well bruised bay salt, and a little saltpetre, with common
salt, and with a linen cloth rub the tongues and salt them, most
...
|
Tongues To Cure No 5
Have the roots well cleansed from the moisture, and with warm water wash
and open the porous parts, that the salt may penetrate, and d...
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Tongues To Cure No 6
Well rub into the tongue two ounces of saltpetre, a pound of common
salt, and a quarter of a pound of treacle; and baste every day for...
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Tongue To Smoke
Wipe the tongue dry, when taken out of the pickle; glaze it over with a
brush dipped in pyroligneous acid, and hang it up in the kitch...
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Tongue To Bake
Season your tongues with pepper, salt, and nutmeg; lard them with large
lardoons, and have them steeped all night in vinegar, claret, ...
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Tongue To Boil
Put a good quantity of hay with your tongues, tying them up in a cloth,
or else in hay. Boil them till they are tender and of a good c...
|
Tongue To Pot
Prick the tongues with a skewer, and salt them with bay-salt and
saltpetre, to make them red. Boil them till they will just peel; seas...
|
Tongue And Udder To Roast
Have the tongue and udder boiled and blanched, the tongue being salted
with saltpetre; lard them with the whole length of large lardoo...
|
Sheep's Tongue Or Any Other With Oysters
Boil six tongues in salt and water till they are sufficiently tender to
peel. Slice them thin, and with a quart of large oysters put...
|
Tripe To Dress
Take of the finest tripe, and, when properly trimmed, cut it in pieces
about four inches square; put it in a stewpan, with as much whi...
|
Tripe To Fricassee
Cut into slices the fat part of double tripe; dip them into eggs or
batter, and fry them to lay round the dish. Cut the other part int...
|
Truffles And Morels To Stew
Well wash the truffles, cut them into slices, of the size and about the
thickness of half-a-crown; put them into a stewpan, with a pin...
|
Veal To Boil
Veal should be boiled well; a knuckle of six pounds will take very
nearly two hours. The neck must be also well boiled in a good deal ...
|
Veal To Collar
Bone and wash a breast of veal; steep it in three waters, and dry it
with a cloth; season it with savoury spice, some slices of bacon,...
|
Another Way
Take the meat of a breast of veal; make a stuffing of beef-suet, crumb
of bread, lemon peel, parsley, pepper, and salt, mixed up with ...
|
Veal To Roast
Veal will take a quarter of an hour to a pound: paper the fat of the
loin and fillet; stuff the fillet and shoulder with the following...
|
Veal Roasted Ragout Of
Cut slices of veal about the size of two fingers and at least as long as
three; beat them with a cleaver till they are no thicker than...
|
Veal To Stew
Cut the veal into small pieces; season with an onion, some salt and
pepper, mace, lemon-peel, and two or three shalots; let them stew ...
|
Veal With Rice To Stew
Boil half a pound of rice in three quarts of water in a small pan with
some good broth, about a pint, and slices of ham at the bottom,...
|
Veal Served In Paper
Cut some slices of veal from the fillet, about an inch thick, in a small
square, about the size of a small fricandeau; make a box of p...
|
Bombarded Veal
Take a piece of a long square of bacon; cut it in thin slices; do the
same with veal, and lay the slices on your bacon. Having made a ...
|
Veal Balls
Take two pounds of veal; pick out the skin and bones; mix it well with
the crust of a French roll, soaked in hot milk, half a pound of...
|
Breast Of Veal
To fricassee it like fowls, parboil it; turn it a few times over the
fire with a bit of butter, a bunch of parsley, scallions, some
m...
|
Breast Of Veal With Cabbage And Bacon
Cut the breast of veal in pieces, and parboil it; parboil also a cabbage
and a bit of streaked bacon, cut in slices, leaving the rind ...
|
Breast Of Veal En Fricandeau
Lard your veal, and take a ragout of asparagus, (for which see Ragouts,)
and lay your veal, larded or glazed, upon the ragout. The sam...
|
Breast Of Veal Glazed Brown
Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a
bit of butter and a spoonful of flour over the fire, and, when...
|
Breast Of Veal To Stew With Peas
Cut the nicest part of the breast of veal, with the sweetbread; roast it
a little brown; take a little bit of the meat that is cut off...
|
Another Way
Cut your veal into pieces, about three inches long; fry it delicately;
mix a little flour with some beef broth, with an onion and two ...
|
Breast Of Veal Ragout
Bone and cut out a large square piece of the breast of veal; cut the
rest into small pieces, and brown it in butter, stewing it in you...
|
Veal Collops With Oysters
Cut thin slices out of a leg of veal, as many as will make a dish,
according to the number of your company. Lard one quarter of them, ...
|
Veal Collops With White Sauce
Cut veal that has been already roasted into neat small pieces, round or
square; season them with a little pepper and salt; pass them q...
|
Veal Cutlets To Dress
Cut the veal steaks thin; hack and season them with pepper, salt, and
sweet-herbs. Wash them over with melted butter, and wrap white p...
|
Another Way
Take the best end of a neck of veal and cut your cutlets; four ribs will
make eight cutlets. Beat them out very thin, and trim them ro...
|
Veal Cutlets Larded
Cut a neck of veal into bones; lard one side, and fry them off quick.
Thicken a piece of butter, of the size of a large nut, with a li...
|
Fillet Of Veal To Farce Or Roast
Mince some beef suet very small, with some sweet marjoram, winter
savory, and thyme; season with salt, cloves, and mace, well beaten; ...
|
Fillet Of Veal To Boil
Cut out the bone of a fillet of veal; put it into good milk and water
for a little while: make some forcemeat with boiled clary, raw c...
|
Half A Fillet Of Veal To Stew
Take a stewpan large enough for the piece of veal, put in some butter,
and fry it till it is firm, and of a fine brown colour all roun...
|
Knuckle Of Veal White
Boil a knuckle of veal in a little water kept close from the air, with
six onions and a little whole pepper, till tender. The sauce to...
|
Knuckle Of Veal Ragout
Cut the veal into slices half an inch thick; pepper, salt, and flour
them; fry them of a light brown; put the trimmings, with the bone...
|
Leg Of Veal And Bacon To Boil
Lard the veal with bacon and lemon-peel; boil it with a piece of bacon,
cut in slices; put the veal into a dish, and lay the bacon rou...
|
Loin Of Veal To Roast
Roast, and baste with butter; set a dish under your veal, with vinegar,
a few sage leaves, and a little rosemary and thyme. Let the gr...
|
Loin Of Veal To Roast With Herbs
Lard the fillet of a loin of veal; put it into an earthen pan; steep it
three hours with parsley, scallions, a little fennel, mushroom...
|
Loin Of Veal Fricassee Of
Well roast a loin of veal, and let it stand till cold. Cut it into
slices; in a saucepan over the stove melt some butter, with a littl...
|
Loin Of Veal Bechamel
When the veal is nicely roasted, cut out part of the fillet down the
back; cut it in thin slices, and put some white sauce to what you...
|
Neck Of Veal Stewed With Celery
Take the best end of a neck, put it into a stewpan with beef broth,
salt, whole pepper, and two cloves, tied in a bit of muslin, an on...
|
Veal Olives No 1
are done the same way as the beef olives, only cut off a fillet of veal,
fried of a fine brown. The same sauce is used as for beef, an...
|
Veal Olives No 2
Wash eight or ten Scots collops over with egg batter; season and lay
over a little forcemeat; roll them up and roast them; make a good...
|
Veal Olives No 3
Take a good fillet of veal, and cut large collops, not too thin, and
hack them well; wash them over with the yolk of an egg; then spre...
|
Veal Olives No 4
Lay over your forcemeat; first lard your collops, and lay a row of large
oysters; and then roll them up, and roast or bake them. Make ...
|
Veal Rumps
Take three veal rumps; parboil and put them into a little pot, with some
broth, a bunch of parsley, scallions, a clove of garlic, two ...
|
Shoulder Of Veal To Stew
Put it in an earthen pan, with a gill of water, two spoonfuls of
vinegar, salt, whole pepper, parsley and scallions, two cloves of
ga...
|
Veal Steaks
Cut a neck of veal into steaks, and beat them on both sides: beat up an
egg, and with a feather wet your steaks on both sides. Add som...
|
Veal Sweetbreads To Fry
Cut each of your sweetbreads in three or four pieces and blanch them:
put them for two hours in a marinade made with lemon-juice, salt...
|
Veal Sweetbreads To Roast
Lard your sweetbreads with small lardoons of bacon, and put them on a
skewer; fasten them to the spit and roast them brown. Put some g...
|
Vegetables To Stew
Cut some onions, celery, turnips, and carrots, into small squares, like
dice, but not too small; stew them with a bunch of thyme in a ...
|
Haunch Of Venison To Roast No 1
Butter and sprinkle your fat with salt; lay a sheet of paper over it;
roll a thin sheet of paste and again another sheet of paper over...
|
Haunch Of Venison To Roast No 2
Let your haunch be well larded with thick bacon; seasoning it with fine
spices, parsley, sweet-herbs, cut small, pepper, and salt. Pic...
|
Haunch Of Venison To Roast No 3
Have the haunch well and finely larded with bacon, and put paper round
it: roast and serve it up with sauce under it, made of good cul...
|
Venison To Boil
Have your venison a little salted, and boil it in water. Meanwhile boil
six cauliflowers in milk and water; and put them into a large ...
|
Haunch Of Venison To Broil
Take half a haunch, and cut it into slices of about half an inch thick;
broil and salt them over a brisk fire, and, when pretty well s...
|
Venison To Recover When Tainted
Boil bay salt, ale, and vinegar together, and make a strong brine; skim
it, and let it stand till cool, and steep the venison for a wh...
|
Another Way
Tie your venison up in a clean cloth; put it in the earth for a whole
day, and the scent will be gone.
...
|
Red Deer Venison To Pot
Let the venison be well boned and cut into pieces about an inch thick,
and round, of the diameter of your pot. Season with pepper and ...
|
Venison Excellent Substitute For
Skin a loin of mutton; put to it a quarter of a pint of port wine, half
a pint of spring water, two spoonfuls of vinegar, an onion wit...
|
Water Cresses To Stew
When the cresses are nicely picked and well washed, put them into a
stewpan with a little butter under them. Let them stew on a clear ...
|
Chicken To Make White
Feed them in the coop on boiled rice; give them no water at all to
drink. Scalded oatmeal will do as well.
...
|
Chicken To Fricassee No 1
Empty the chicken, and singe it till the flesh gets very firm. Carve it
as neatly as possible; divide the legs at the joints into four...
|
Chicken To Fricassee No 2
Cut the chicken up in joints; put them into cold water, and set them on
the fire till they boil; skim them well. Save the liquor. Skin...
|
Chicken To Fricassee No 3
Take two chickens and more than half stew them; cut them into limbs;
take the skin clean off, and all the inside that is bloody. Put t...
|
Chicken To Fricassee No 4
Have a frying-pan, with sufficient liquor to cover your chicken cut into
pieces; half of the liquor to be white wine and water. Take o...
|
Chicken White Fricassee Of
Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour
them well, and fry in clarified butter till they are a little b...
|
Cream Of Chicken Or Fowl
For this purpose fowls are preferable, because the breasts are larger.
Take two chickens, cut off the breast, and roast them; the rema...
|
Chickens To Fry
Scald and split them; put them in vinegar and water, as much as will
cover them, with a little pepper and salt, an onion, a slice or t...
|
Chickens To Heat
Take the legs, wings, brains, and rump, and put them into a little white
wine vinegar and claret, with some fresh butter, the water of...
|
Chickens Dressed With Peas
Singe and truss your chickens; boil one half and roast the other. Put
them into a small saucepan, with a little water, a small piece o...
|
Chicken And Ham Ragout Of
Clear a chicken which has been dressed of all the sauce that may be
about it. If it has been roasted, pare off the brown skin, take so...
|
Chicken Or Ham And Veal Pates
Cut up into small dice some of the white of the chicken, or the most
delicate part of veal already dressed; take sufficient white sauc...
|
Another
Take the white of a chicken or veal, cut it up in small dice; do the
same with some ham or tongue; warm it in a little broth, and take...
|
Duck To Boil
Pour over it boiling milk and water, and let it lie for an hour or two.
Then boil it gently for a full half hour in plenty of water. S...
|
Duck To Boil A La Francaise
To a pint of rich beef gravy put two dozen of roasted peeled chesnuts,
with a few leaves of thyme, two small onions if agreeable, a ra...
|
Duck A La Braise
Lard the duck; lay a slice or two of beef at the bottom of the pan, and
on these the duck, a piece of bacon, and some more beef sliced...
|
Duck To Hash
When cut in pieces, flour it; put it into a stewpan with some gravy, a
little red wine, shalot chopped, salt and pepper; boil these; p...
|
Duck To Stew With Cucumbers
Half roast the duck, and stew it as before. Slice some cucumbers and
onions; fry and drain them very dry; put them to the duck, and st...
|
Duck To Stew With Peas
Half roast the duck, put it into some good gravy with a little mint and
three or four sage-leaves chopped. Stew this half an hour; thi...
|
Fowls To Fatten In A Fortnight
Gather and dry, in proper season, nettle leaves and seed; beat them into
powder, and make it into paste with flour, adding a little sw...
|
Fowl To Make Tender
Pour down the throat of the fowl, about an hour before you kill it, a
spoonful of vinegar, and let it run about again. When killed, ha...
|
Fowl To Roast With Anchovies
Put a bit of butter in your stewpan with a little flour; keep stirring
this over the fire, but not too hot, till it turns of a good go...
|
Fowl With Rice Called Pilaw
Boil a pint of rice in as much water as will cover it. Put in with it
some whole black pepper, a little salt, and half a dozen cloves,...
|
Fowl To Hash
Cut the fowl in pieces; put it in some gravy, with a little cream,
ketchup, or mushroom-powder, grated lemon-peel, a few oysters and t...
|
Fowl To Stew
Take a fowl, two onions, two carrots, and two turnips; put one onion
into the fowl, and cut all the rest into four pieces each. Add tw...
|
Goose To Stuff
Having well washed your goose, dry it, and rub the inside with pepper
and salt. Crumble some bread, but not too fine; take a piece of ...
|
Another Way
Chop fine two ounces of onions, and an ounce of green sage leaves; add
four ounces of bread crumbs, the yolk and white of an egg, a li...
|
Goose's Liver To Dress
When it is drawn, leave the gall sticking to it; lay it in fresh water
for a day, and change the water several times. When you use it,...
|
Pigeons To Boil
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the
yolk of an egg; tie both ends of the pullets, and boil them. Gar...
|
Pigeons To Broil
Cut their necks and wings close, leaving the skin of the neck to enable
you to tie close, and with some grated bread put an anchovy, t...
|
Pigeons To Jug
Pick and draw the pigeons, and let a little water pass through them;
parboil and bruise the liver with a spoon; mix pepper, salt, grat...
|
Pigeons To Pot
Truss and season them with savoury spice; put them into a a pot or pan,
covering them with butter, and bake them. Take out, drain, and...
|
Pigeons To Stew No 1
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some
sweet-herbs, a little grated bread, and the liver of the bird...
|
Pigeons To Stew No 2
Shred the livers and gizzards, with as much suet as there is meat;
season with pepper, salt, parsley, and thyme, shred small; fill the...
|
Pigeons To Stew No 3
Cut six pigeons with giblets into quarters, and put them into a stewpan,
with two blades of mace, salt, pepper, and just water suffici...
|
Pigeons Biscuit Of
Wash, clean, and parboil, your pigeons, and stew them in strong broth.
Have a ragout made for them of strong gravy, with artichoke bot...
|
Pigeons En Compote No 1
The pigeons must be young and white, and the inside entirely taken out.
Let none of the heart or liver remain, which is apt to render ...
|
Pigeons En Compote No 2
Have the birds trussed with their legs in their bodies, but stuffed with
forcemeat; parboil and lard them with fat bacon; season with ...
|
Pigeons En Compote No 3
Lard, truss, and force them; season and stew them in strong broth. Have
a ragout garnished with sippets, sweetbreads, and sprigs of pa...
|
Pigeons A La Crapaudine
Cut the birds open down the back, and draw the legs through the skin
inside, as you would do a boiled fowl, then put into a roomy sauc...
|
Pigeons In Disguise
Draw, truss, and season the pigeons with salt and pepper, and make a
nice puff; roll each pigeon in a piece of it; tie them in a cloth...
|
Pigeons In Fricandeau
Draw and truss the pigeons with the legs in the bellies, larding them
with bacon, and slit them. Fry them of a fine brown in butter: p...
|
Pigeons Aux Poires
Let the feet be cut off, and stuff them with forcemeat, in the shape of
a pear, rolling them in the yolk of an egg and crumbs of bread...
|
Another Way
Cut off one leg; truss the pigeons to boil, and let the leg come out of
the vent; fill them with forcemeat: tie them with packthread, ...
|
Pigeons Pompeton Of
Butter your pan, lay in it some sliced bacon, and cover all the inside
of it with forcemeat. Brown the pigeons off in a pan, and put t...
|
Pigeons Au Soleil
Make some forcemeat, with half a pound of veal, a quarter of a pound of
mutton, and two ounces of beef, and beat them in a mortar with...
|
Pigeons A La Tatare With Cold Sauce
Singe and truss the pigeons as for boiling, and beat them flat, but not
so as to break the skin; season them with salt, pepper, cloves...
|
Pigeons Surtout Of
Take some large tame pigeons; make forcemeat thus: parboil and bruise
the livers fine; beat some boiled ham in a mortar; mix these wit...
|
To Preserve Tainted Poultry
Have a large cask that has been just emptied, with part of a stave or
two knocked out at the head, and into the others drive hooks to ...
|
Pullets With Oysters
Boil your pullets. Put a quart of oysters over the fire till they are
set; strain them through a sieve, saving the liquor, and put int...
|
Pullets To Bone And Farce
Bone the pullets as whole as you possibly can, and fill the belly with
sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the...
|
Rabbits To Boil
Truss and lard them with bacon, boiling them white. Take the liver,
shred with it fat bacon for sauce, and put to it very strong broth...
|
Rabbits To Boil With Onions
Truss the rabbits close; well wash; boil them white; boil the onions by
themselves, changing the water three times. Strain them well, ...
|
Rabbits Brown Fricassee Of
Fry your rabbits brown, and stew it in some gravy, with thyme, an onion,
and parsley, tied together. Season, and thicken it with brown...
|
Rabbits White Fricassee Of No 1
Cut the rabbits in slices; wash away the blood; fry them on a slow fire,
and put them into your pan with a little strong broth; season...
|
Rabbits White Fricassee Of No 2
Take the yolks of five eggs and a pint of cream; beat them together, and
put two ounces of butter into the cream, until the rabbits ar...
|
Rabbits White Fricassee Of No 3
Cut them in the same manner as for eating, and put them into a stewpan,
with a pint of veal gravy, a little beaten mace, a slice of le...
|
Turkey To Boil
Fill a large turkey with oysters; take a breast of veal, cut in olives;
bone it, and season it with pepper, salt, nutmegs, cloves, mac...
|
Turkey With Oysters
Boil your turkey, and serve with the same sauce as for pullets, only
adding a few mushrooms.
...
|
Turkey A La Daube
Bone a turkey, and season it with pepper and salt; spread over it some
slices of ham, over them some forcemeat, over that a fowl, bone...
|
Roasted Turkey Delicate Gravy For
Prepare a very rich brown gravy with truffles cut in it; slit the skins
off some chesnuts with a knife, and fry them in butter till th...
|
Turkey Or Veal Stuffing
Mix a quarter of a pound of beef suet, the same quantity of bread
crumbs, two drachms of parsley, a drachm and a half of sweet marjora...
|
Hare To Dress
Stuff and lard the hare, trussing it as for roasting: put it into a
fish-kettle, with two quarts of strong beef gravy, one of red wine...
|
Hare To Roast
Take half a pint of cream, grate bread into it; a little winter savory,
thyme, and parsley; shred these very fine; half a nutmeg grate...
|
Another Way
Lard the hare well with bacon; make a pudding of grated bread, and chop
small the heart and liver, parboiled, with beef-suet and sweet...
|
Hare To Hash
Cut the hare into small pieces, and, if any stuffing is left, rub it
small in gravy, and put to it a glass of red wine, a little peppe...
|
Hare To Jug No 1
Cut and put it into a jug, with the same ingredients as for stewing, but
no water or beer; cover it closely; set it in a kettle of boi...
|
Hare To Jug No 2
Cut and joint the hare into pieces; scald the liver and bruise it with a
spoon; mix it with a little beaten mace, grated lemon-peel, p...
|
Hare To Jug No 3
Cut the hare in pieces, but do not wash it; season with an onion shred
fine, a bunch of sweet-herbs, such as thyme, parsley, sweet mar...
|
Hare To Jug No 4
Cut the hare in pieces, and half season and lard them. Put the hare into
a large-mouthed jug, with two onions stuck with cloves, and a...
|
Hare To Mince
Boil the hare with onions, parsley, and apples, till tender; shred it
small, and put in a pint of claret, a little pepper, salt, and n...
|
Hare To Stew
Cut off the legs and shoulders, and cut out the back bone; cut into
slices the meat that comes off the sides: put all these into a ves...
|
Hare Stuffing
Two ounces of beef suet, three ounces of bread crumbs, a drachm of
parsley, half a drachm of shalot, the same of marjoram, lemon-thyme...
|
Partridge To Boil
Cover them with water, and fifteen minutes will boil them.
Sauce--celery, liver, mushroom, or onion sauces.
...
|
Partridge To Roast
Half an hour will be sufficient; and for sauce, gravy and bread sauce.
...
|
Partridge A La Paysanne
When you have picked and drawn them, truss and put them on a skewer, tie
them to a spit, and lay them to roast. Put a piece of fat bac...
|
Partridge A La Polonaise
Pick and draw a brace of partridges, and put a piece of butter in their
bellies; nut them on the spit, and cover them with slices of b...
|
Partridge A La Russe
Pick, draw, and cut into quarters some young partridges, and put them
into white wine; set a stewpan with melted bacon over a brisk fi...
|
Partridge Rolled
Lard some young partridges with ham and bacon, and strew over some salt
and pepper, with beaten mace, sweet-herbs cut small, and some ...
|
Partridge Stewed
Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter,
shalot chopped, parsley, nutmeg, salt and pepper, and yolk of e...
|
Salme Of Partridges
Cut up the partridges neatly into wings, legs, and breast; keep the
backs and rumps apart to put into sauce; take off all the skin ver...
|
Partridge To Pot
For two brace of partridges take a small handful of salt, and of pepper,
mace, and cloves, a quarter of an ounce each. With these, whe...
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Partridge Pie
Bone your partridges, and stuff them with forcemeat, made of breast of
chicken and veal, ham and beef-suet, all chopped very fine, but...
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Pheasant To Boil
Boil the birds in abundance of water; if they are large, they will
require three quarters of an hour; if small, about half an hour. Fo...
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Pheasant With White Sauce
Truss the bird with the legs inward, (like a fowl for boiling); singe it
well; take a little butter and the fat of some bacon, and fry...
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Pheasant A La Braise
Put a layer of beef, the same of veal, at the bottom of the stewpan,
with a thin slice of bacon, a little bit of carrot, an onion stuc...
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Pheasant A L'italienne
Cut the liver small: and to one bird take but six oysters; parboil them,
and put them into a stewpan with the liver, a piece of butter...
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Pheasant Pure Of
Chop the fleshy parts of a pheasant, the wings, breast, and legs, very
fine, and pound them well in a mortar. Warm a pint of veal jell...
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Widgeon To Dress
To eat widgeon in perfection, half roast the birds. When they come to
table, slice the breast, strew on pepper and salt, pour on a lit...
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Wild Duck To Roast
It will take full twenty minutes--gravy sauce to eat with it.
...
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Woodcocks And Snipes To Roast
Twenty minutes will roast the woodcocks, and fifteen the snipes. Put
under either, while roasting, a toast to receive the trail, which...
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Woodcocks A La Francaise
Pick them, then draw and truss them; let their breasts be larded with
broad pieces of bacon; roast and serve them up on toasts dipped ...
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Woodcocks To Pot
The same as you pot pigeons.
...
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Essence Of Anchovies
Take two pounds of anchovies, one ounce of bay salt, three pints of
spring water, half a gill of red port, half a gill mushroom ketchu...
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Anchovy Pickle
Take two pounds of bay salt, three quarters of a pound of saltpetre,
three pints of spring water, and a very little bole armeniac, to ...
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Anchovy Sauce
Take one or two anchovies; scale, split, and put them into a saucepan,
with a little water, or good broth, a spoonful of vinegar, and ...
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To Recover Anchovies
When anchovies have, through the loss of the pickle, become rusty or
decayed, put two pounds of saltpetre to a gallon of water, and bo...
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Bacchanalian Sauce
Take a spoonful of sweet oil, a gill of good broth, and a pint of white
wine vinegar, adding two glasses of strong white wine: boil th...
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Bechamel Or White Sauce No 1
Take half a quarter of a pound of butter, three pounds of veal, cut into
small slices, a quarter of a pound of ham, some trimmings of ...
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Bechamel No 2
Two pounds of lean veal, cut in square pieces, half an inch thick; half
a pound of lean ham. Melt in your stewpan two ounces of butter...
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Bechamel No 3
Proceed much in the same way as for the brown sauce, (see Cullis) only
it is not to be drawn down brown, but filled up and thickened w...
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Sauce For Beef Bouilli
Four hard eggs well mixed up with half a table-spoonful of made mustard,
eight capers, and one table spoonful of Reading sauce.
...
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Sauce For Boiled Beef A La Russe
Scrape a large stick of horseradish, tie it up in a cloth, and boil it
with the beef; when boiled a little, put it into some melted bu...
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Bread Sauce No 1
Put into half a pint of water a good sized piece of bread-crumb, not
new, with an onion, a blade of mace, a few peppercorns, in a bit ...
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Bread Sauce No 2
Take a French roll, or white bread crumb; set it on the fire, with some
good broth or gravy, a small bag of peppercorns, and a small o...
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Bread Sauce No 3
Take the crumb of a French roll; put it into a saucepan, with two large
onions, some white peppercorns, and about a pint of water. Let...
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Bread Sauce No 4
Put bread crumbs into a stewpan with as much milk as will soak them;
moisten with broth; add an onion and a few peppercorns. Let it bo...
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Bread Sauce For Pig
To the sauce made as directed in No. 1 add a few currants picked and
washed, and boil them in it.
...
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Browning For Made Dishes
Beat four ounces of loaf sugar very fine: put it into an iron
frying-pan, with an ounce of butter; set it over a clear fire, mixing it...
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Another
Take some brown sugar, put a little water to it, set it on the fire, and
let it boil till it nearly comes to burning, but it must not ...
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Butter To Burn
Put your butter into a frying-pan over a slow fire; when it is melted,
dust in some flour, and keep stirring it till it is thick and b...
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Butter To Clarify
Let it slowly melt and then stand a little; and when it is poured into
pots, leave the milk, which will settle at the bottom.
...
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Another Way
Melt the butter, and skim it well before it is poured upon any thing.
...
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Plain Melted Butter Very Simple But Rarely Well Done
Keep either a plated or tin saucepan for the sole purpose of melting
butter. Put into it a little water and a dust of flour, and shake...
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Another
Mix a little flour and water out of the dredger, that it may not be
lumpy; then put in a piece of butter, set it over a quick fire; ha...
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To Thicken Butter For Peas &c
Put two or three spoonfuls of water in a saucepan, sufficient to cover
the bottom. When it boils, put half a pound of butter; when it ...
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Caper Sauce
Chop half of the capers, and the rest put in whole; chop also a little
parsley very fine, with a little bread grated very fine, and ad...
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Carp Sauce
One pint of Lisbon wine, with a small quantity of mace, cloves, and
cinnamon, three anchovies, a bit of bay-leaf, a little horseradish...
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Another
Four large anchovies, eight spoonfuls of white wine, four of vinegar,
two onions, whole, a nutmeg quartered, some mace, whole pepper, ...
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Light Brown Sauce For Carp
To the blood of the carp put thyme, parsley, onions, and anchovies; chop
all these small, and put them together in a saucepan. Add hal...
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Sauce For Carp And Tench
Boil a pint of strong gravy drawn from beef, with three or four
anchovies, a small bit of lemon-peel and horseradish, a little mushroo...
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White Sauce For Carp
Boil half a pint of white wine, a quarter of a pint of elder vinegar, a
little tarragon vinegar, half a pint of water, a bunch of swee...
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Dutch Sauce For Carp Or Tench
Take six fine anchovies well washed and picked, put them in a stewpan,
add to them four spoonfuls of vinegar, eight spoonfuls of water...
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Carp Sauce For Fish
Put a little lean bacon and some slices of veal at the bottom of a
stewpan, with three or four pieces of carp, four anchovies, an onio...
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Cavechi An Indian Pickle No 1
This is excellent for sauce. Into a pint of vinegar put two cloves of
garlic, two spoonfuls of red pepper, two large spoonfuls of Indi...
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Cavechi No 2
Take three cloves, four scruples of coriander seed, bruised ginger, and
saffron, of each ten grains, three cloves of garlic, and one p...
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Cavechi No 3
One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of
soy, two of walnut pickle, two of ketchup, four cloves of garlic...
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Celery Sauce White
Make some strong boiled gravy, with veal, a good deal of spice, and
sweet-herbs; put these into a stewpan with celery cut into pieces ...
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Celery Sauce Brown
Put the celery, cut into pieces about an inch long, and the onions
sliced, with a small lump of butter; stew them on a slow fire till ...
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Sauce For Boiled Chickens
Take the yolks of four eggs, three anchovies, a little of the middle of
bacon, and the inside of half a lemon; chop them all very fine...
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Another
Shred some anchovies very fine, with the livers of the chickens and some
hard eggs; take a little of the boiling water in which the ch...
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Sauce For Cold Chicken Or Game
Chop a boned anchovy or two, some parsley, and a small onion; add
pepper, oil, vinegar, mustard, and ketchup, and mix them all togethe...
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White Sauce For Chickens
Half a pint of cream, with a little veal gravy, three tea-spoonfuls of
the essence of anchovies, half a tea-spoonful of vinegar, one s...
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Consomme
To make this foundation of all sauces, take knuckle of veal and some new
ham. One pound of ham will be sufficient for six pounds of ve...
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Cream Sauce For White Dishes
Put a bit of butter into a stewpan, with parsley, scallions, and
shalots, the whole shred fine, and a clove of garlic entire; turn it ...
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Cullis To Thicken Sauces
Take carrot, turnip, onion; put them in the bottom of a stewpan; slice
some veal and ham, and lay over your carrot, with thyme, parsle...
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Brown Cullis
Take two pounds of veal and half a pound of ham, with two or three
onions; put a little bit of butter in the bottom of your stewpan, a...
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Another
Put a piece of butter in a stewpan; set it over a fire with some flour
to it; keep it stirring till it is of a good colour; then put s...
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Cullis A La Reine Or Queen's Stock
Cut some veal into thin slices; beat them, and lay them in a stewpan,
with some slices of ham; cut a couple of onions small, and put t...
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Turkey Cullis
Roast a large turkey till it is brown; cut it in pieces; put it into a
marble mortar, with some ham, parsley, chives, mushrooms, a han...
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Cullis Of Veal Or Any Other Meat
Put some small pieces of veal into a stewpan, with the like quantity of
ham, about a pound to a quarter of a pint of water. Stew gentl...
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Dandy Sauce For All Sorts Of Poultry And Game
Put a glass of white wine into a stewpan, with half a lemon cut in
slices, a little rasped bread, two spoonfuls of oil, a bunch of par...
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Devonshire Sauce
Cut any quantity of young walnuts into small pieces; sprinkle a little
salt on them; next day, pound them in a mortar and squeeze the ...
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Sauce For Ducks
Stew the giblets till the goodness is extracted, with a small piece of
lean bacon, either dressed or not, a little sprig of lemon-thym...
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Dutch Sauce
Put into a saucepan some vinegar and water with a piece of butter;
thicken it with the yolks of two eggs; squeeze into it the juice of...
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Dutch Sauce For Fish
Slice a little horseradish, and put it into a quarter of a pint of
water, with five or six anchovies, half a handful of white pepperco...
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Dutch Sauce For Meat Or Fish
Put two or three table-spoonfuls of water, as many of vinegar, and as
many of broth, into a saucepan, with a piece of butter; thicken ...
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Dutch Sauce For Trout
Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter
of a pound of butter, the yolks of five eggs, and a little salt...
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Egg Sauce
Take two or three eggs, or more if you like, and boil them hard; chop
the whites first and then the yolks with them, and put them into...
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The Exquisite
Put a little cullis into a stewpan, with a piece of butter the size of a
walnut rolled in twice as much flour, salt, and large pepper,...
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Fish Sauce No 1
One pound of anchovies, stripped from the salt, and rinsed in a little
port wine, a quarter of an ounce of mace, twelve cloves, two ra...
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Fish Sauce No 2
Take a pint of red wine, twelve anchovies, one onion, four cloves, a
nutmeg sliced, as much beaten pepper as will lie upon a half-crow...
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Fish Sauce No 3
Take chili pods, bruise them well in a marble mortar, strain off the
juice. To a pint bottle of juice add a table-spoonful of brandy a...
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Fish Sauce No 4
Take some gravy, an onion sliced, some anchovies washed, thyme, parsley,
sliced horseradish, and seasoning; boil these together. Strai...
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Fish Sauce No 5
A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon,
boiled in small gravy or water; strain, and thicken it with b...
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Fish Sauce No 6
Take some of the liquor in which you boil the fish; add to it mace,
anchovies, lemon-peel, horseradish, thyme, a little vinegar, and w...
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Fish Sauce No 7
Take a quarter of a pint of vinegar, the same of white wine, a quarter
of an ounce of mace, the same of cloves, pepper, and six large
...
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Fish Sauce No 8
Take half a pint of cream and half a pint of strong broth; thicken them
with flour and butter, and when it boils put in it a little an...
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Fish Sauce No 9
To every pint of walnut liquor put one pound of anchovies; boil them
till quite dissolved, and strain off the liquor. To a quart of th...
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Fish Sauce No 10
Boil a bit of horseradish and anchovy in gravy with a little lemon-peel
and mace; add some cream; thicken it with flour and butter. If...
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Fish Sauce No 11
Boil a piece or two of horseradish in gravy; put into it a bit of mace
and lemon-peel; add a little anchovy, either before or after it...
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Fish Sauce No 12
Take a quarter of a pint of gravy, well boiled with a bit of onion,
lemon-peel, and horseradish, four or five cloves, a blade of mace,...
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Fish Sauce No 13
Take two quarts of claret or port, a pint, or more, to your taste, of
the best vinegar, which should be tart, one pound of anchovies u...
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Fish Sauce No 14
Take twenty-four large anchovies, bones and all, ten or twelve shalots,
a handful of horseradish, four blades of mace, one quart of Rh...
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Fish Sauce No 15
A spoonful of red wine, and the same of anchovy liquor, put into melted
butter.
...
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An Excellent White Fish Sauce
An anchovy, a glass of white wine, a bit of horseradish, two or three
blades of mace, an onion stuck with cloves, a piece of lemon-pee...
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Another
Take eight spoonfuls of white wine, three of vinegar, one of soy or
ketchup, three anchovies, one onion, a few sweet-herbs, a little m...
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White Sauce With Capers And Anchovies For Any White Fish
Put a bit of butter, about the size of an egg, rolled in flour, into a
stewpan; dilute it with a large wine glass of veal broth, two a...
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Fish Stock
Put into a pot a scate, cut in pieces, with turnips, carrots, thyme,
parsley, and onion. Cut in pieces an eel or two, and some flounde...
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Forcemeat Balls For Sauces
To make forcemeat balls for soups, without grease, commonly called
quenelles, soak the crumb of two penny rolls in milk for about half...
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White Sauce For Fowls
Some good veal gravy, boiled with an anchovy or onion, some lemon-peel,
and a very little ketchup. Put in it the yolk of hard egg to t...
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Another
Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of
mushroom pickle, a little salt, nutmeg, a small piece of butter...
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White Sauce For Boiled Fowls
Have ready a sauce, made of one pint of veal jelly, half a quarter of a
pound of butter, two small onions, and a bunch of parsley; the...
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Sauce For Roasted Fowls Of All Kinds Or Roasted Mutton
Cut some large onions into square pieces; cut some fat bacon in the same
manner, and a slice of lean ham; put them in a stewpan; shake...
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A Very Good General Sauce
Take some mint, balm, basil, thyme, parsley, and sage; pick them from
the stalks, cut them very fine, slice two large onions very thin...
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Genoese Sauce For Stewed Fish
This sauce is made by stewing fish. Make marinade of carrots, parsley
roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mac...
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German Sauce
Put the same quantity of meat jelly and fresh made broth into a stewpan,
with a little parsley parboiled and chopped, the livers of tw...
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Beef Gravy
Cut in pieces some lean beef, according to the quantity of gravy you may
want; put it into a stewpan, with an onion or two, sliced, an...
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Beef Gravy To Keep For Use
Cover a piece of six or eight pounds with water; boil it for twenty
minutes or half an hour: then take out the meat, beat it thoroughl...
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Brown Gravy
Put a piece of butter, about the size of a hen's egg, into a saucepan;
when it is melted, shake in a little flour, and let it brown; t...
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Another
Take the glaze that remains at the bottom of the pot after you have
stewed any thing a la braise, provided it be not tainted game; ski...
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Green Sauce For Green Geese Or Ducklings
Half a pint of the juice of sorrel, with a little grated nutmeg, some
bread crumb, and a little white wine; boil it a quarter of an ho...
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Another
Pound a handful of spinach and another of sorrel together in a mortar;
squeeze and put them into a saucepan; warm, but do not let it b...
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Ham Sauce
When your ham is almost done, let the meat be picked clean from the
bone, and mash it well; put it into a saucepan with three spoonful...
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Sauce For Hare Or Venison
In a little port wine and water melt some currant jelly, or send in the
jelly only; or simmer port wine and sugar for twenty or thirty...
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Harvey's Sauce
Three table-spoonfuls of walnut ketchup, two of essence of anchovies,
one tea-spoonful of soy, and one of cayenne pepper. Mix these to...
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Sauce For Hashes Or Fish And Good With Any Thing And Every Thing
Take two or more spoonfuls of good cullis, according to the quantity you
intend to make, a glass of white wine, a shalot, a small onio...
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Sauce For White Hashes Or Chickens
A pint of new milk, the yolk of two eggs, well beaten, two ounces of
butter, well mixed with flour; mix it all together in a saucepan,...
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Horseradish Sauce
A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick
cream, and a little salt; grate as much horseradish into it a...
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Italian Sauce
Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms
cut small, a bunch of parsley, scallions, and half a laurel-leaf...
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Ketchup
Put a pint of the best white wine vinegar into a wide-mouthed quart
bottle; add twelve cloves of shalots, peeled and bruised; take a q...
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Lemon Sauce
Pare a lemon, and cut it in slices; pick out the seeds and chop them
small: then boil the lemon and bruise it. Mix these in a little g...
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Liver Sauce For Boiled Fowls
Boil the liver just enough to spread; add a little essence of anchovy
and grated lemon-peel, the yolk of a hard egg, and the juice of ...
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Lobster Sauce No 1
Pull the lobster to pieces with a fork; do not chop it; bruise the body
and the spawn with the back of a spoon; break the shell; boil ...
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Lobster Sauce No 2
Put the red spawn of a hen lobster in a mortar; add half an ounce of
butter; pound it smooth, and run it through a hair sieve with the...
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Lobster Sauce No 3
Take the spawn of one large lobster, and bruise it well in a mortar:
take a sufficient quantity of strong veal gravy, the yolk of an e...
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The Marchioness's Sauce
Put as much bread rasped very fine as you can take at two handfuls into
a stewpan, with a bit of butter of the size of a walnut, a
ki...
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Meat Jelly For Sauces
Every sort of dish requires good sauce, and for every sauce it is
absolutely necessary to have a good meat jelly. The following may be...
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Another
Three shanks, or two pounds, of mutton in two quarts of water; stew down
to a pint and a half, with a carrot, and an onion.
...
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A Mixed Sauce
Take parsley, scallions, mushrooms, and half a clove of garlic, the
whole shred fine; turn it a few times over the fire with butter; s...
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Mushroom Ketchup No 1
Take a bushel of the large flaps of mushrooms, gathered dry, and bruise
them with your hands. Put some of them into an earthen pan; th...
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Mushroom Ketchup No 2
Mash your mushrooms with a great deal of salt; let them stand two days;
strain them, and boil the liquor once or twice, observing to s...
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Mushroom Ketchup No 3
Pick the mushrooms clean, but by no means wash them; put them into an
earthen pipkin with salt, cover them close with a coarse paste, ...
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Mushroom Ketchup No 4
Into a quart of red wine put some flaps of mushrooms, half a pound of
anchovies, some thyme, two onions sliced, parsley, cloves, and m...
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Mushroom Sauce
Mix a little flour with a good piece of butter; boil it up in some
cream, shaking the saucepan; then throw in some mushrooms with a li...
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Sauce For Roasted Mutton
Wash an anchovy clean; put to it a glass of red wine, some gravy, a
shalot cut small, and a little lemon-juice. Stew these together; s...
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Onion Sauce
Let the onions be peeled; boil them in milk and water, and put a turnip
into the pot; change the water twice: pulp them through a cola...
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Brown Onion Sauce
Peel and slice the onions, to which put an equal quantity of cucumber or
celery, with an ounce of butter, and set them on a slow fire;...
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Oyster Sauce No 1
Take two score of oysters, put them, with their own liquor, a few
peppercorns, and a blade of mace, into a saucepan, and let them simm...
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Oyster Sauce No 2
Wash the oysters from their liquor; strain it, and put that and the
oysters into a little boiled gravy and just scald them: add a piec...
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Pepper-pot
A good stock made with beef bones or mutton, one small carrot, one
onion, three turnips, two heads of celery, a little thyme and
swee...
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Sauce For Pike Or Any Other Fresh-water Fish
Take half a pint of good beef broth, three table-spoonfuls of cream, one
onion sliced fine, a middling sized stick of horseradish scra...
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Sauce Piquante
Pound a table-spoonful of capers and one pound of minced parsley as fine
as possible, add the yolks of three hard eggs; rub them toget...
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Sauce Piquante To Serve Hot
Put into a stewpan a bit of butter, with two onions sliced, a carrot, a
parsnip, a little thyme, laurel, basil, two cloves, two shalot...
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Another
Simmer a gill of white wine with as much broth, and, when it is consumed
to half, put in a shalot, a little garlic, and some salad her...
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Sauce Piquante To Serve Cold
Shred very fine all sorts of garden-herbs, thyme, sage, parsley,
chervil, half a clove of garlic, and two shalots; dilute the whole wi...
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Poivrade Sauce
Boil half a pint of the best vinegar, half a pint of water, two large
onions, half a handful of horseradish, and a little pounded whit...
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Poor Man's Sauce
A handful of parsley leaves picked from the stalks, shred fine, and a
little salt strewed over; shred six young green onions, put them...
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Quin's Fish Sauce
A pint of old mushroom ketchup, a pint of old walnut pickle, six
anchovies finely pounded, six cloves of garlic, three pounded, three
...
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Ragout Sauce
One ounce of salt; half an ounce of mustard; a quarter of an ounce of
allspice; black pepper ground, and lemon-peel grated, half an ou...
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Sauce De Ravigotte
Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks,
and cut them fine; slice two large onions very thin: put all t...
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Sauce Ravigotte A La Bourgeoise
Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them
into a saucepan of boiling water, and let them boil about a minut...
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Relishing Sauce
Put a wine glass of good stock jelly, made into broth, into a stewpan,
half a spoonful of the best white wine vinegar, a little salt, ...
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Sauce A-la-remoulade No 1
Take two large spoonfuls of capers cut fine, as much parsley, two
anchovies, washed and boned, two cloves of garlic, and a little shal...
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Sauce A-la-remoulade No 2
Put into a stewpan a shalot, parsley, scallions, a little bit of garlic,
two anchovies, some capers, the whole shred very fine. Dilute...
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Sauce A-la-remoulade No 3for Cold Chicken Or Lobster Salad
Two yolks of eggs boiled hard must be bruised very fine, with a
tea-spoonful of cold water; add a tea-spoonful of mustard, and two
ta...
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Rice Sauce
Steep a quarter of a pound of rice in a pint of milk, with onion,
pepper, &c. When the rice is boiled quite tender, take out the spice...
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Richmond Sauce For Boiled Chicken
Half a pint of cream, the liver of the chicken, a little parsley, an
anchovy, some caper liquor, the yolks of two hard-boiled eggs, a ...
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Sauce For Any Kind Of Roasted Meat
While the mutton, beef, hare, or turkey, is roasting, put a plate under
it, with a little good broth, three spoonfuls of red wine, a s...
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Sauce Robert
Melt an ounce of butter, and put to it half an ounce of onion, mixed
fine; turn it with a wooden spoon till it takes a light brown col...
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Another
Cut a few large onions and some fat bacon into square pieces; put these
together into a saucepan over a fire, and shake them well to p...
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Sauce For Salad
The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of
tarragon vinegar, three table-spoonfuls of oil, one table-spoonf...
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Shalot Sauce For Boiled Mutton
Mince four shalots fine, put them into a stewpan, with about half a pint
of the liquor in which the mutton is boiled; put in a table-s...
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Spanish Sauce
Put a cullis (that is always the stock or meat jelly,) in good quantity
into a stewpan, with a glass of white wine, the same quantity ...
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Sauce For Steaks
A glass of small beer, two anchovies, a little thyme, parsley, an onion,
some savory, nutmeg, and lemon-peel; cut all these together, ...
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Sultana Sauce
Put a pint of cullis into a stewpan with a glass of white wine, two
slices of peeled lemons, two cloves, a clove of garlic, half a
la...
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Tomata Ketchup
Take a quart of tomata pulp and juice, three ounces of salt, one ounce
of garlic pounded, half an ounce of powdered ginger, and a quar...
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Tomata Sauce No 1
Roast the tomatas before the fire till they are very tender; save all
the liquor that runs from them while roasting; then with a spoon...
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Tomata Sauce No 2
Take twelve or fifteen tomatas, ripe and red; cut them in half, and
squeeze out all the water and seeds; add capsicums, and two or thr...
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Tomata Sauce No 3
When the fruit is ripe, bake it tender, skin, and rub the pulp through a
sieve. To every pound of pulp add a quart of chili vinegar, o...
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Savoury Jelly For A Turkey
Spread some slices of veal and ham in the bottom of a stewpan, with a
carrot and turnip, and two or three onions. Stew upon a slow fir...
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Sauce For Turkey Or Chicken
Boil a spoonful of the best mace very tender, and also the liver of the
turkey, but not too much, which would make it hard; pound the ...
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Sauce For Boiled Turkey Or Fowl
Take an anchovy, boil it in a quarter of a pint of water; put to it a
blade of mace and some peppercorns; strain it off; then put to i...
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Venison Sauce
Take vinegar, water, and claret, of each a glassful, an onion stuck with
cloves, salt, anchovies, pepper and cloves, of each a spoonfu...
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Sweet Venison Sauce
Take a small stick of cinnamon, and boil it in half a pint of claret;
then add as much finely grated bread-crumbs as will make a thick...
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Walnut Ketchup No 1
Take walnuts when they are fit to pickle, beat them in a mortar, press
out the juice through a piece of cloth, let it stand one night,...
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Walnut Ketchup No 2
Take half a bushel of green walnuts, before the shell is formed, and
grind them in a crab-mill, or beat them in a marble mortar. Squee...
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Walnut Ketchup No 3
Pound one hundred walnuts very fine, put them in a glazed pan with a
quart of vinegar; stir them daily for ten days; squeeze them very...
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Walnut Ketchup No 4
Take one hundred walnuts, picked in dry weather, and bruise them well in
a mortar. Squeeze out the juice; add a large handful of salt;...
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Walnut Ketchup No 5
Pound your walnuts; strew some salt upon them, and let them stand a day
or two; strain them; to every pint of juice put half a pound o...
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White Sauce
Put some good veal or fowl cullis into a stewpan, with a piece of crumb
of bread, about the size of a tea-cup, a bunch of parsley, thy...
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Another
Take some cream, a very little shalot, and a little salt; when warmed
upon the fire add a piece of butter rolled in flour; stir it gen...
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White Wine Sweet Sauce
Break a stick of cinnamon, and set it over the fire in a saucepan, with
enough water to cover it; boil it up two or three times; add a...
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Almacks
Take plums, or apricots, baking pears, and apples, of each a pound;
slice the pears and apples, and open the plums; put them in layers...
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Almond Butter
Put half a pound of blanched almonds, finely beaten, into a quart of
cream and a pint of milk mixed well together. Strain off the almo...
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Almond Cheesecakes
Take a quarter of a pound of Jordan almonds and twelve or fourteen
apricot or peach kernels; blanch them all in cold water, and beat t...
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Almond Cream
Beat half a pound of fine almonds, blanched in cold water, very fine,
with orange-flower water. Take a quart of cream boiled, cooled, ...
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Unboiled Almond Cream
Take half a pound of almonds; blanch them, and cut out all their spots:
then beat them very fine, in a clean stone or wooden mortar, w...
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Almond Paste For Shapes &c
Blanch half a pound of almonds in cold water; let them lie twenty-four
hours in cold water, then beat them in a mortar, till they are ...
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Almond Puffs
Take one pound of fine sugar, and put water to it to make a wet candy:
boil it till pretty thick; then put in a pound of beaten almond...
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Another Way
Blanch and beat fine two ounces of sweet almonds, with orange-flower
water, or brandy; beat the whites of three eggs to a very high fr...
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Angelica To Candy
Take the youngest shoots; scrape and boil them in water till tender, and
put them on a cloth to drain. Make a very strong syrup of sug...
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Apples To Do
Scoop as many apples as you choose to do; dip them several times in
syrup, and fill them with preserved raspberries or apricots; then ...
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Pippins To Candy
Take fine large pippins; pare and core them whole into an earthen
platter: strew over them fine sugar; and sprinkle on the sugar a lit...
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Pippins To Dry
Take two pounds of fine sugar and a pint of water; let it boil up and
skim it; put in sixteen quarters of Kentish pippins pared and co...
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Apples To Preserve Green
Take green apples the size of a walnut, codlings are the best, with the
stalks on; put them into spring water with vine leaves in a pr...
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Golden Pippins To Preserve
Into a pint of clear spring water put a pound of double-refined sugar,
and set it on the fire. Neatly pare and take out the stalks and...
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Crabs To Preserve
Gently scald them two or three times in a thin syrup; when they have
lain a fortnight, the syrup must be made rich enough to keep, and...
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Siberian Crabs To Preserve Transparent
Take out the core and blossom with a bodkin; make a syrup with half
their weight of sugar; put in the apples, and keep them under the ...
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Another Way
To each pound of fruit add an equal quantity of sugar, which clarify
with as little water as possible, and skim it thoroughly; then pu...
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Golden Pippins To Stew
Cut the finest pippins, and pare them as thin as you can. As you do
them, throw them into cold water to preserve their colour. Make a
...
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Apple Cheese
Seven pounds of apples cored, one pound and three quarters of sugar, the
juice and peel of two lemons; boil these in a stewpan till qu...
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Conserve Of Apples
Take as many golden rennets as will fill the dish that is to go to
table; pick them of a size; pare them, and take out the cores at th...
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Apple Demandon
The whites of seven or eight very fresh eggs, put into a flat dish, with
a very little finely sifted sugar, and beaten to a very thick...
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Apple Fraise
Pare six large apples, take out the cores, cut them in slices, and fry
them on both sides with butter; put them on a sieve to drain; m...
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Apple Fritters
Pare six large apples and cut out the cores; cut them in slices as thick
as a half-crown piece. Mix half a pint of cream and two eggs ...
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Apple Jelly No 1
Pare and slice pippins, or sharp apples, into a stewpan, with just as
much water as will cover them; boil them as fast as possible til...
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Apple Jelly No 2
Take about a half sieve of john apples, or golden pippins; pare them,
and put them in a clean bright copper pan; add as much river w...
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Apple Jelly No 3
Take apples, of a light green, without any spot or redness, and rather
sour; cut them in quarters, taking out the cores, and put them ...
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Crab Jam Or Jelly
Pare and core the crabs; to fifteen pounds of crabs take ten pounds of
sugar, moistened with a little water; boil them well, skimming ...
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Pippin Or Codling-jelly
Slice a pound of pippins or codlings into a pint of clear spring water;
let them boil till the water has extracted all the flavour of ...
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Apples And Pears To Dry
Take Kirton pippins or royal russets, golden pippins or nonpareils;
finely pare and quarter the russets, and pare and take out the cor...
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Apricots In Brandy
The apricots must be gathered before they are quite ripe, and, as the
fruit is usually riper on one side than the other, you must pric...
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Apricot Chips
Cut apricots when ripe in small thin pieces; take double-refined sugar,
pounded very small and sifted through a fine sieve, and strew ...
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Apricot Burnt Cream
Boil a pint of cream with some bitter almonds pounded, and strain it
off. When the cream is cold, add to it the yolks of four eggs, wi...
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Apricots To Dry
Pare and stone a pound of apricots, and put to them three quarters of a
pound of double-refined sugar, strewing some of the sugar over...
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Apricot Jam
Take two pounds of apricot paste in pulp and a pint of strong codling
liquor; boil them very fast together till the liquor is almost w...
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Apricot And Plum Jam
Stone the fruit; set them over the fire with half a pint of water; when
scalded, rub them through a sieve, and to every pound of pulp ...
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Apricot Paste
Take ripe apricots, pare, stone, and quarter them, and put them into a
skillet, setting them on embers, and stirring them till all the...
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Another
Pare and stone your apricots; to one pound of fruit put one pound of
fine sugar, and boil all together till they break. Then to five p...
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Apricots To Preserve
Stone and pare four dozen of large apricots, and cover them with three
pounds of fine sugar finely beaten; put in some of the sugar as...
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Another Way
Cut in half, and break in pieces, ripe apricots; put them in a
preserving pan, simmer for a few minutes, and pass through a fine hair
...
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Apricots To Preserve Whole
Gather the fruit before it is too ripe, and to one pound put three
quarters of a pound of fine sugar. Stone and pare the apricots as y...
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Apricots To Preserve In Jelly
To a pound of apricots, before they are stoned and pared, weigh a pound
and a quarter of the best pounded sugar. Stone and pare the fr...
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French Bances
Take half a pint of water, a bit of lemon-peel, a piece of butter the
size of a walnut, and a little orange-flower water; boil them ge...
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Barberries To Preserve
Tie up the finest maiden barberries in bunches; to one pound of them put
two pounds and a quarter of sugar; boil the sugar to a thick ...
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Biscuits
Take one pound of loaf sugar, finely beaten and sifted; then take eight
eggs, whites and all; beat them in a wooden bowl for an hour; ...
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Another Way
Take one pound of flour; mix it stiff with water; then roll it very
thin; cut out the biscuits with cutters, and bake them.
...
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Dutch Biscuits
Take the whites of six eggs in fine sugar, and the whites of four in
flour; then beat your eggs with the sugar and flour well with a w...
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Ginger Biscuits
One pound of flour, half a pound of butter, half a pound of loaf sugar,
rather more than one ounce of ginger powdered, all well mixed ...
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Lemon Biscuits
Blanch half a pound of sweet almonds in cold water; beat them with the
whites of six eggs, first whipped up to a froth; put in a littl...
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Another Way
Take three pounds of fine sugar, and wet it with a spoonful and a half
of gum-dragon, and put in the juice of lemons, but make the mas...
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Ratafia Biscuits
Blanch two ounces of bitter almonds in cold water, and beat them
extremely fine with orange-flower water and rose-water. Put in by
de...
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Table Biscuits
Flour, milk, and sugar, well mixed together. Shape the biscuits with the
top of a glass, and bake them on a tin.
...
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Blancmange No 1
To one pint of calves' foot or hartshorn jelly add four ounces of
almonds blanched and beaten very fine with rose and orange-flower wa...
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Blancmange No 2
Boil three ounces of isinglass in a quart of water till it is reduced to
a pint; strain it through a sieve, and let it stand till cold...
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Blancmange No 3
Take an ounce of isinglass dissolved over the fire in a quarter of a
pint of water, strain it into a pint of new milk; boil it, and st...
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Blancmange No 4
Into two quarts of milk put an ounce of isinglass, an ounce of sugar,
half the peel of a lemon, and a bit of cinnamon. Keep stirring t...
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Dutch Blancmange
Steep an ounce of the best isinglass two hours in a pint of boiling
water. Take a pint of white wine, the yolks of eight eggs well bea...
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Bread
Forty pounds of flour, a handful of salt, one quart of yest, three
quarts of water; stir the whole together in the kneading trough. St...
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Diet Bread Which Keeps Moist
Three quarters of a pound of lump sugar, dissolved in a quarter of a
pint of water, half a pound of the best flour, seven eggs, taking...
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Potato Bread
Boil a quantity of potatoes; drain them well, strew over them a small
quantity of salt, and let them remain in the vessel in which the...
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Rice Bread
Boil a quarter of a pound of rice till it is quite soft; then put it on
the back of a sieve to drain. When cold, mix it with three qua...
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Rye Bread
Take one peck of wheaten flour, six pounds of rye flour, a little salt,
half a pint of good yest, and as much warm water as will make ...
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Scotch Short Bread
Melt a pound of butter, pour it on two pounds of flour, half a
tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch
c...
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Buttered Loaves
Take three quarts of new milk; put in as much runnet as will turn it;
whey the curds very clean; break them small with your hands; put...
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Egg Loaf
Soak crumb of bread in milk for three hours; strain it through a sieve;
then put in a little salt, some candied citron and lemon-peel ...
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Buns No 1
Two pounds of flour, a quarter of a pound of butter; rub the butter in
the flour like grated bread; set it to the fire to dry: put in ...
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Buns No 2
One pound of fine flour, two pounds of currants, a few caraway seeds, a
quarter of a pound of moist sugar, a pint of new milk, and two...
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Buns No 3
Take flour, butter, and sugar, of each a quarter of a pound, four eggs,
and a few caraway seeds. This quantity will make two dozen. Ba...
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Bath Buns
Take a quarter of a pound of loaf sugar finely powdered, the same
quantity of butter, and nearly double of flour dried before the fire...
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Another Way
Take one pound of fine flour, dry it well by the fire, sift it, and rub
into it a pound of butter, the yolks of four eggs, the whites ...
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Plain Buns
Take three pounds of flour, six ounces of butter, six ounces of sugar
sifted fine, six eggs, both yolks and whites. Beat your eggs til...
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Butter To Make Without Churning
Tie up cream in a fine napkin, and then in a coarse cloth, as you would
a pudding: bury it two feet under ground; leave it there for t...
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Black Butter
To one quart of black gooseberries put one pint of red currants, picked
into an earthen jar. Stop it very close, and set it in a pot o...
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Spanish Butter
Take two gallons of new milk, boil it, and, when you take it off the
fire, put in a quart of cream, giving it a stir; then pour it thr...
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Cake
Five pounds of flour dried, six pounds of currants, a quart of boiled
cream, a pound and a half of butter, twenty eggs, the whites of ...
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An Excellent Cake
Beat half a pound of sifted sugar and the same quantity of fresh butter
to a cream, in a basin made warm; mixing half a pound of flour...
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A Great Cake
Take six quarts of fine flour dried in an oven, six pounds of currants,
five pounds of butter, two pounds and a half of sugar, one pou...
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Light Cake
One pound of the finest flour, one ounce of powdered sugar, five ounces
of butter, three table-spoonfuls of fresh yest.
...
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A Nice Cake
Take nine eggs; beat the yolks and whites separately; the weight of
eight eggs in sugar, and five in flour: whisk the eggs and the sug...
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A Plain Cake
Take a pound of flour, well dried and sifted; add to it one pound of
sugar also dried and sifted; take one pound of butter, and work i...
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A Very Rich Cake
Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of
flour, one pound and a half of sugar, one ounce of mixed spic...
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Cake Without Butter
Beat up eight eggs for half an hour. Have ready powdered and sifted one
pound of loaf sugar; shake it in, and beat it half an hour lon...
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Another
Take ten eggs and the whites of five; whisk them well, and beat in one
pound of finely sifted sugar, and three quarters of a pound of ...
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Almond Cake
Take a pound of almonds; blanch them in cold water, and beat them as
small as possible in a stone mortar with a wooden pestle, putting...
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Another
Take twelve eggs, leaving out half the whites; beat the yolks by
themselves till they look white; put to them by degrees one pound of
...
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Almond Cakes
Take one pound of almonds, blanch them; then take one pound of
double-refined sugar, beaten very small; crack the almonds, one by one,...
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Clear Almond Cakes
Take the small sort of almonds; steep them in cold water till they will
blanch, and as you blanch them throw them into water. Wipe the...
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Apple Cake
Take one pound and a half of white sugar, two pounds of apples, pared
and cut thin, and the rind of a large lemon; put a pint of water...
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Another
One pound of apples cut and cored, one pound of sugar put to a quarter
of a pint of water, so as to clarify the sugar, with the juice ...
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Apricot Clear Cakes
Make a strong apple jelly, strain it, and put apricots into it to boil.
Slit the apricots well, cover them with sugar, and boil them c...
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Biscuit Cake
Take eggs according to the size of the cake, weigh them, shells and all;
then take an equal weight of sugar, sifted very fine, and hal...
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Bread Cake
Take two pounds of flour, a quarter of a pound of butter, four eggs, one
spoonful of good yest, half a pound of currants, half a pound...
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Breakfast Cakes
To a pound of fine flour take two ounces of fresh butter, which rub very
well in with a little salt. Beat an egg smooth, and mix a spo...
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Excellent Breakfast Cakes
Water the yest well that it may not be bitter; change the water very
often; put a very little sugar and water to it just as you are go...
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Bath Breakfast Cakes
A pint of thin cream, two eggs, three spoonfuls of yest, and a little
salt. Mix all well together with half a pound of flour. Let it s...
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Butter Cake
Take four pounds of flour, one pound of currants, three pounds of
butter, fourteen eggs, leaving out the whites, half an ounce of mace...
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Caraway Cake No 1
Melt two pounds of fresh butter in tin or silver; let it stand
twenty-four hours; then rub into it four pounds of fine flour, dried.
...
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Caraway Cake No 2
Take a quart of flour, a quarter of a pint of good ale yest, three
quarters of a pound of fresh butter, one quarter of a pound of almo...
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Caraway Cake No 3
Take four quarts of flour, well dried, and rub into it a pound and a
quarter of butter. Take a pound of almonds, ground with rose-wate...
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Small Caraway Cakes
Take one quart of fine flour, fourteen ounces of butter, five or six
spoonfuls of ale yest, three yolks of eggs, and one white; mix al...
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Cocoa-nut Cakes
Grate the cocoa-nut on a fine bread grater; boil an equal quantity of
loaf-sugar, melted with six table-spoonfuls of rose-water; take ...
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Currant Clear Cakes
Take the currants before they are very ripe, and put them into water,
scarcely enough to cover them; when they have boiled a little wh...
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Egg Cake
Beat eight eggs, leaving out half the whites, for half an hour; half a
pound of lump-sugar, pounded and sifted, to be put in during th...
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Enamelled Cake
Beat one pound of almonds, with three quarters of a pound of fine sugar,
to a paste; then put a little musk, and roll it out thin. Cut...
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Epsom Cake
Half a pound of butter beat to a cream, half a pound of sugar, four
eggs, whites and yolks beat separately, half a quartern of French ...
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Ginger Cakes
To a pound of sugar put half an ounce of ginger, the rind of a lemon,
and four large spoonfuls of water. Stir it well together, and bo...
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Ginger Or Hunting Cakes No 1
Take three pounds of flour, two pounds of sugar, one pound of butter,
two ounces of ginger, pounded and sifted fine, and a nutmeg grat...
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Ginger Or Hunting Cakes No 2
Rub half a pound of butter into a pound of flour; add a quarter of a
pound of powder-sugar, one ounce of ginger, beat and sifted, the ...
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Ginger Or Hunting Cakes No 3
One ounce of butter, one ounce of sugar, twelve grains of ginger, a
quarter of a pound of flour, and treacle sufficient to make it int...
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Gooseberry Clear Cakes
Take the gooseberries very green; just cover them with water, and, when
they are boiled and mashed, strain them through a sieve or woo...
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Jersey Cake
To a pound of flour take three quarters of a pound of fresh butter
beaten to a cream, three quarters of a pound of lump sugar finely
...
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Jersey Merveilles
One pound of flour, two ounces of butter, the same of sugar, a spoonful
of brandy, and five eggs. When well mixed, roll out and make i...
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London Wigs
Take a quarter of a peck of flour; put to it half a pound of sugar, and
as much caraways, smooth or rough, as you like; mix these, and...
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Onion Cake
Slice onions thin; set them in butter till they are soft, and, when they
are cold, put into a pan to a quart basin of these stewed oni...
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Orange Cakes
Put the Seville oranges you intend to use into water for two days. Pare
them very thick, and boil the rind tender. Mince it fine; sque...
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Another Way
Take three large oranges; pare and rub them with salt; boil them tender
and cut them in halves; take out the seeds; then beat your ora...
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Orange Clove Cake
Make a very strong jelly of apples, and to every pint of jelly put in
the peel of an orange. Set it on a quick fire, and boil it well;...
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Orange-flower Cakes
Dip sugar in water, and let it boil over a quick fire till it is almost
dry sugar again. To half a pound of sugar, when it is perfectl...
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Plum Cake No 1
Take eight pounds and three quarters of fine flour well dried and
sifted, one ounce of beaten mace, one pound and a half of sugar. Mix...
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Plum Cake No 2
One pound of fine flour well dried and sifted, three quarters of a pound
of fine sugar, also well dried and sifted. Work one pound to ...
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Plum Cake No 3
Rub one pound of butter into two pounds of flour; take one pound of
sugar, one pound of currants, and mix them with four eggs; make th...
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Clear Plum Cake
Make apple jelly rather strong, and strain it through a woollen bag. Put
as many white pear plums as will give a flavour to the jelly;...
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Portugal Cakes
Put one pound of fine sugar, well beaten and sifted, one pound of fresh
butter, five eggs, and a little beaten mace, into a flat pan: ...
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Potato Cakes
Roast or bake mealy potatoes, as they are drier and lighter when done
that way than boiled; peel them, and beat them in a mortar with ...
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Pound Cake
Take a pound of flour and a pound of butter; beat to a cream eight eggs,
leaving out the whites of four, and beat them up with the but...
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Another
Take half a pound of butter, and half a pound of powdered lump-sugar;
beat them till they are like a cream. Then take three eggs, leav...
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Pound Davy
Beat up well ten eggs and half a pound of sugar with a little
rose-water; mix in half a pound of flour, and bake it in a pan.
...
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Clear Quince Cakes
Take the apple quince, pare and core it; take as many apples as quinces;
just cover them with water, and boil till they are broken. St...
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Ratafia Cakes
Bitter and sweet almonds, of each a quarter of a pound, blanched and
well dried with a napkin, finely pounded with the white of an egg...
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Rice Cake
Ground rice, flour and loaf-sugar, of each six ounces, eight eggs,
leaving out five of the whites, the peel of a lemon grated: beat al...
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Another
Take one pound of sifted rice flour, one pound of fine sugar finely
beaten and sifted, and sixteen eggs, leaving out half the whites; ...
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Rock Cakes
One pound of flour, half a pound of clarified butter, half a pound of
currants, half a pound of sugar; mix and pinch into small cakes....
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Royal Cakes
Take three pounds of very fine flour, one pound and a half of butter,
and as much currants, seven yolks and three whites of eggs, a nu...
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Savoy Or Sponge Cake
Take twelve new-laid eggs, and their weight in double refined sugar;
pound it fine, and sift it through a lawn sieve; beat the yolks v...
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Another
Take one pound of Jordan and two ounces of bitter almonds; blanch them
in cold water, and beat them very fine in a mortar, adding oran...
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Seed Cake No 1
Heat a wooden bowl, and work in three pounds of butter with your hands,
till it is as thin as cream; then work in by degrees two pound...
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Seed Cake No 2
Take a pound and a half of butter; beat it to a cream with your hand or
a flat stick; beat twelve eggs, the yolks in one pan and the w...
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Seed Cake No 3 Called Borrow Brack
Melt one pound and a half of butter in a quart of milk made warm. Mix
fourteen eggs in half a pint of yest. Take half a peck of flour,...
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Shrewsbury Cakes
Take three pounds and a half of fresh butter, work the whey and any salt
that it may contain well out of it. Take four pounds of fine ...
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Sponge Cake
Take seven eggs, leaving out three whites; beat them well with a whisk;
then take three quarters of a pound of lump-sugar beat fine: p...
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Another
Take twelve eggs, leaving out half the whites; beat them to froth; shake
in one pound of lump-sugar, sifted through a fine sieve, and ...
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Sugar Cakes
Take half a pound of sugar, half a pound of butter, two ounces of flour,
two eggs, but the white of one only, a little beaten mace, an...
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Little Sugar Cakes
Take double-refined sugar and sift it very fine; beat the white of an
egg to a froth; take gum-dragon that has been steeped in juice o...
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Sweet Cakes
Take half a pound of butter, and beat it with a spoon till it is quite
soft; add two eggs, well beaten, half a pound of currants, half...
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Tea Cakes
Take loaf sugar, finely powdered, and butter, of each a quarter of a
pound, about half a pound of flour, dried before the fire, a
wal...
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Dry Tea Cakes
Boil two ounces of butter in a pint of skimmed milk; let it stand till
it is as cold as new milk; then put to it a spoonful of light y...
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Thousand Cake
One pound of flour, half a pound of butter, six ounces of sugar, five
eggs, leaving out three whites; rub the flour, butter, and sugar...
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Tunbridge Cakes
One pound and a half of flour, one pound of butter; rub the butter into
the flour; strew in a few caraways, and add the yolks of two e...
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Veal Cake
Take thin slices of veal, and fat and lean slices of ham, and lay the
bottom of a basin or mould with one slice of each in rows. Chop ...
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Yorkshire Cakes
Take two pounds of flour, three ounces of butter, the yolks of two eggs,
three spoonfuls of yest that is not bitter; melt the butter i...
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Calves' Foot Jelly No 1
To two calves' feet put a gallon of water, and boil it to two quarts;
run it through a sieve, and let it stand till it is cold; then t...
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Calves' Foot Jelly No 2
Boil four calves' feet in three quarts of water for three or four hours,
or till they will not hold together, now and then skimming of...
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Calves' Foot Jelly No 3
Take two feet to two quarts of water; reduce it to three pints of jelly.
Then add the juice and peel of four lemons, one ounce of isin...
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Calves' Foot Jelly No 4
Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar,
and lemon-peel.
...
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Cheese To Make
Strain some milk into a cheese tub, as warm as you can from the cow; put
into it a large quantity of strong runnet, about a spoonful t...
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The Best Cheese In The World
To make a cheese in the style of Stilton cheese, only much better, take
the new milk of seven cows, with the cream from the milk of se...
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Cheese To Stew
Scrape some rich old cheese into a saucepan, with a small piece of
butter and a spoonful of cream. Let it stew till it is smooth; add ...
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Cream Cheese
Take a basin of thick cream, let it stand some time; then salt it, put a
thin cloth over a hair-sieve, and pour the cream on it. Shift...
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Another
Take a quart of new milk and a quart of cream; warm them together, and
put to it a spoonful of runnet; let it stand three hours; then ...
|
Princess Amelia's Cream Cheese
Wash the soap out of a napkin; double it to the required size, and put
it wet into a pewter soup-plate. Put into it a pint of cream; c...
|
Irish Cream Cheese
Take a quart of very thick cream, and stir well into it two spoonfuls of
salt. Double a napkin in two, and lay it in a punch-bowl. Pou...
|
Rush Cheese
Take a quart of cream, put to it a gill of new milk; boil one half of it
and put it to the other; then let it stand till it is of the ...
|
Winter Cream Cheese
Take twenty quarts of new milk warm from the cow; strain it into a tub;
have ready four quarts of good cream boiled to put to it, and ...
|
To Make Cream Cheese Without Cream
Take a quart of milk warm from the cow and two quarts of boiling water.
When the curd is ready for the cheese-vat, put it in, without ...
|
Damson Cheese
Take the damsons full ripe, and squeeze out the stones, which put into
the preserving-pan, with as much water as will cover them: let ...
|
Another
Boil up one pound of damsons with three quarters of a pound of sugar;
when the fruit begins to break, take out the stones and the skin...
|
French Cheese
Boil two pints of milk and one of cream, with a blade of mace and a
little cinnamon: put the yolks of three eggs and the whites of two...
|
Italian Cheese
One quart of cream, a pint of white wine, the juice of three lemons, a
little lemon-peel, and sugar to your taste; beat it with a whis...
|
Lemon Cheese Very Good
Into a quart of thick sweet cream put the juice of three lemons, with
the rind finely grated; sweeten it to your taste; beat it very w...
|
Cheesecake No 1
Take four quarts of new milk and a pint of cream; put in a blade or two
of mace, with a bag of ambergris; set it with as much runnet a...
|
Cheesecake No 2
Blanch half a pound of the best sweet almonds, and beat them very fine.
Add two spoonfuls of orange-flower or rose-water, half a pound...
|
Cheesecake No 3
Take two quarts of milk, make it into curd with a little runnet; when it
is drained as dry as possible, put to it a quarter of a pound...
|
Cheesecake No 4
Break one gallon of milk with runnet, and press it dry; then beat it in
a mortar very small; put in half a pound of butter, and beat t...
|
Cheesecake No 5
A quart of milk with eight eggs beat together; when it is come to a
curd, put it into a sieve, and strain the whey out. Beat a quarter...
|
Cheesecake No 6
Take a pint of milk, four eggs well beaten, three ounces of butter, half
a pound of sugar, the peel of a lemon grated; put all togethe...
|
Almond Cheesecake
Blanch six ounces of sweet and half an ounce of bitter almonds; let them
lie half an hour on a stove or before the fire; pound them ve...
|
Cocoa-nut Cheesecakes
Take a cocoa-nut, which by many is thought far superior to almonds;
grate it the long way; put to it some thick syrup, mixing it by de...
|
Cream Cheesecake
Two quarts of cream set on a slow fire, put into it twelve eggs very
well beat and strained, stir it softly till it boils gently and b...
|
Curd Cheesecake
Just warm a quart of new milk; put into it a spoonful of runnet, and set
it near the fire till it breaks. Strain it through a sieve; p...
|
Lemon Cheesecake
Grate the rind of three to the juice of two lemons; mix them with three
sponge biscuits, six ounces of fresh butter, four ounces of si...
|
Another
Boil the peel of two lemons till tender; pound it in a mortar very fine;
blanch and pound a few almond kernels with the peel. Mix a qu...
|
Orange Cheesecake
Take the peel of one orange and a half and one lemon grated; squeeze out
the juice; add a quarter of a pound of sugar, and a quarter o...
|
Scotch Cheesecake
Put one ounce of butter into a saucepan to clarify; add one ounce of
powder sugar and two eggs; stir it over a slow fire until it almo...
|
Cherries To Preserve No 1
Take either morella or carnation; stone the fruit; to morella cherries
take the jelly of white currants, drawn with a little water, an...
|
Cherries To Preserve No 2
To three quarters of a pound of cherries stoned take one pound and a
quarter of sugar; leave out a quarter of a pound to strew on them...
|
Cherries To Preserve No 3
Stone the cherries, and to twelve pounds of fruit put nine pounds of
sugar; boil the sugar-candy high; stir it well; throw in the cher...
|
Morella Cherries To Preserve
When you have stalked and stoned your cherries, put to them an equal
weight of sugar: make your syrup, skim it, and take it off the fi...
|
Morella Cherries To Preserve In Brandy
Take two pounds of morella cherries, when not too ripe, but finely
coloured, weighed with their stalks and stones. Put a quart of wate...
|
Brandy Cherries
To each bottle of brandy add half a pound of white sugar-candy: let this
dissolve; cut the large ripe morella cherries from the tree i...
|
Cherries To Dry
Stone the cherries, and to ten pounds when stoned put three pounds of
sugar finely beaten. Shake the cherries and sugar well together;...
|
Liquor For Dried Cherries
Take some red currants, and boil them in water till it is very red; then
put it to your cherries and sugar it; this makes them of a go...
|
Cherry Jam
Take twelve pounds of stoned cherries; boil and break them as they boil,
and, when you have boiled all the juice away, and can see the...
|
Cocoa
Take three table-spoonfuls of cocoa and one dessert spoonful of flour;
beat them well together, and boil in a pint and a half of sprin...
|
Cocoa-nut Candy
Grate a cocoa-nut on a fine bread grater; weigh it, and add the same
quantity of loaf-sugar: melt the sugar with rose-water, of which,...
|
Coffee To Roast
For this purpose you must have a roaster with a spit. Put in no more
coffee than will have room enough to work about well. Set it down...
|
Another Way
Take two pounds of coffee, and put it into a roaster. Roast it one hour
before a brisk fire; add two ounces of butter, and let it roas...
|
Coffee To Make The Foreign Way
Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash it
well. When it is very clean, put it in an earthen vessel, and...
|
To Make Cream Rise In Cold Weather
Dip each pan or bowl into a pail of boiling water before you strain the
milk into it. Put a close cover over each for about ten minute...
|
Cream To Fry
Take two spoonfuls of fine flour and the yolks of four eggs; grate in
the rind of one lemon; beat them well with the flour, and add a ...
|
Artificial Cream And Curd
A pint of good new milk, nine whites of eggs beat up, and well stirred
and mixed with the milk; put it on a slow fire to turn; then ta...
|
Cream Of Rice
Wash and well clean some very good rice; put it into a stewpan, with
water, and boil it gently till quite soft, with a little cinnamon...
|
Almond Cream
Make this in the manner directed for pistachio cream, adding half a
dozen bitter almonds to the sweet.
...
|
Barley Cream
Take half a pint of pearl barley, and two quarts of water. Boil it half
away, and then strain it out. Put in some juice of lemons; swe...
|
French Barley Cream
Boil your barley in two or three waters, till it looks white and tender;
pour the water clean from the barley, and put as much cream a...
|
Chocolate Cream
Boil a quart of thick cream, scraping into it one ounce of chocolate.
Add about a quarter of a pound of sugar; when it is cold put nin...
|
Citron Cream
To a quarter of a pound of citron pounded put three gills of cream: mill
it up with a chocolate-stick till the citron is mixed; put it...
|
Clotted Cream
Set the milk in the usual way; when it has stood twelve hours, it is,
without being skimmed, to be placed in a stove and scalded, of c...
|
Coffee Cream
Take two ounces of whole coffee, one quart of cream, about four ounces
of fine sugar, a small piece of the yellow rind of a lemon, wit...
|
Eringo Cream
Take a quarter of a pound of eringoes, and break them into short pieces;
put to them a pint of milk; let it boil till the eringoes are...
|
Fruit Cream
Scald your fruit; when done, pulp it through a sieve; let it stand till
almost cold; then sweeten it to your taste; put it into your c...
|
Preserved Fruit Creams
Put half a pound of the pulp of any preserved fruit in a large pan: add
to it the whites of three eggs, well beaten; beat these well t...
|
Italian Cream
Boil a pint of cream with half a pint of new milk; when it boils throw
in the peel of an orange and a lemon, with a quarter of a pound...
|
Another
Put two table-spoonfuls of sifted sugar, half of a gill of white wine,
with a little brandy, a table-spoonful of lemon-juice, and the ...
|
Lemon Cream No 1
Take five large lemons and rasp off all the outside; then squeeze the
lemons, and put what you have rasped off into the juice; let it ...
|
Lemon Cream No 2
Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in
small pieces, and put it to the juice. Let it stand two or th...
|
Lemon Cream No 3
Set on the fire three pints of cream; when it is ready to boil, take it
off, and squeeze a lemon into it. Stir it up; hang it up in a ...
|
Lemon Cream No 4
Take the sweetest cream, and squeeze in juice of lemon to your taste:
put it into a churn, and shake it till it rises or ferments. Swe...
|
Lemon Cream No 5
Pare two lemons, and squeeze to them the juice of one larger or two
smaller; let it remain some time, and then strain the juice to a p...
|
Lemon Cream Without Cream
Squeeze three lemons, and put the parings into the juice; cover and let
it remain three hours; beat the yolks of two eggs and the whit...
|
Lemon Cream Frothed
Make a pint of cream very sweet, and add the paring of one lemon; let it
just boil; put the juice of one large lemon into a glass or c...
|
Orange Cream
Squeeze the juice of four oranges to the rind of one; pat it over the
fire with about a pint of cream, and take out the peel before th...
|
Orange Cream Frothed
Proceed in the same way as with the lemon, but put no peel in the cream;
merely steep a bit a short time in the juice.
...
|
Imperial Orange Cream
Take a pint of thick sweet cream, and boil it with a little orange-peel.
When it just boils, take it off the fire, and stir it till it...
|
Pistachio Cream
Take a quarter of a pound of pistachio-nuts and blanch them; then beat
them fine with rose-water; put them into a pint of cream; sweet...
|
Raspberry Cream
To one pint of cream put six ounces of jam, and pulp it through a sieve,
adding the juice of a lemon; whisk it fast at the edge of you...
|
Ratafia Cream
Boil three or four laurel-leaves in one pint of cream, and strain it;
when cold, add the yolks of three eggs beaten and strained; then...
|
Rice Cream
Boil a quart of milk with a laurel-leaf; pour it on five dessert
spoonfuls of ground rice; let it stand two hours; then put it into a
...
|
Runnet Whey Cream
Turn new milk from the cow with runnet; press the whey from it; beat the
curd in a mortar till it is quite smooth; then mix it with th...
|
Snow Cream
Sweeten the whites of four eggs, add a pint of thick sweet cream and a
good spoonful of brandy. Whisk this well together; take off the...
|
Strawberry Cream
Exactly the same as raspberry.
...
|
Sweetmeat Cream
Slice preserved peaches, apricots, or plums, into good cream, sweetening
it with fine sugar, or the syrup in which they were preserved...
|
Whipt Cream To Put Upon Cake
Sweeten a pint of cream to your taste; grate in the peel of a lemon, and
steep it some hours before you make use of your cream. Add th...
|
Cucumbers To Preserve Green
Take fine large green cucumbers; put them in salt and water till they
are yellow; then green them over fresh salt and water in a littl...
|
Cream Curd
Boil a pint of cream, with a little mace, cinnamon, and rose-water, and,
when as cool as new milk, put in half a spoonful of good runn...
|
Lemon Curd
To a pint of cream, when it boils, put in the whites of six eggs, and
one lemon and a half; stir it until it comes to a tender curd. T...
|
Paris Curd
Put a pint of cream on the fire, with the juice of one lemon, and the
whites of six eggs; stir it till it becomes a curd. Hang it all ...
|
Currants To Bottle
Gather your fruit perfectly dry, and not too ripe; cut each currant from
the stalk separately, taking care not to bruise them; fill yo...
|
Another Way
Gather the currants quite dry; clip them off the stalks; if they burst
in pulling off they will not do. Fill some dry common quart bot...
|
Currants Or Barberries To Dry In Bunches
When the currants, or barberries, (which should be maiden barberries)
are stoned and tied up in bunches, take to one pound of them a p...
|
Currants To Ice
Take the largest and finest bunches of currants you can get; beat the
white of an egg to a froth; dip them into it; lay them, so as no...
|
White Currants To Preserve
Take the largest white currants, but not the amber colour; strip them,
and to two quarts of currants put a pint of water; boil them ve...
|
Red Currants To Preserve
Mash the currants and strain them through a thin strainer; to a pint of
juice take a pound and a half of sugar and six spoonfuls of wa...
|
Another Way
Take red and white currants; squeeze and drain them. Boil two pints of
juice with three pounds of fine sugar: skim it; then put in a p...
|
Currant Jam
To a pound of currants put three quarters of a pound of lump sugar. Put
the fruit first into the preserving-pan, and place the sugar c...
|
Currant Jam Or Jelly
Take two pounds of currants and half a pound of raspberries: to every
pound of fruit add three quarters of a pound of good moist sugar...
|
Black Or Red Currant Jelly
Strip the fruit when full ripe; put it into a stone jar; put the jar,
tied over with white paper, into a saucepan of cold water, and s...
|
Currant Juice
Take currants, and squeeze the juice out of them; have some very dry
quart bottles, and hold in each a couple of burning matches. Cork...
|
Another Way
Boil a pint of currant juice with half a pint of clarified sugar; skim
it; add a little lemon to taste, and mix with a quart of seed.
...
|
Currant Paste
Mash red and white currants; strain them through a linen bag; break in
as much of the strained currants as will make the juice thick e...
|
Custard No 1
One quart of cream, twelve eggs, the whites of four, the rind of one
lemon, boiled in the cream, with a small quantity of nutmeg, and ...
|
Custard No 2
Take one pint of cream, boil in it a few laurel-leaves, a stick of
cinnamon, and the rind of a lemon; when nearly cold, add the yolks ...
|
Custard No 3
A quart of cream, and the yolks of nine eggs, sugared to your taste; if
eggs are scarce, take seven and three whites; it must not quit...
|
Custard No 4
Take a pint of cream; blanch a few sweet almonds, and beat them fine;
sweeten to your palate. Beat up the yolks of five eggs, stir all...
|
Custard No 5
Make some rice, nicely boiled, into a good wall round your trifle dish;
strew the rice over with pink comfits; then pour good custard ...
|
Almond Custard
Blanch and pound fine, with half a gill of rose-water, six ounces of
sweet and half an ounce of bitter almonds; boil a pint of milk; s...
|
To Bottle Damsons
Take ripe fruit; wipe them dry, and pick off the stalks; fill your
bottles with them. The bottles must be very clean and dry. Put the ...
|
Damsons To Dry
Pick out the finest damsons, and wipe them clean. To every pound of
fruit take half a pound of sugar; wet the damsons with water; and ...
|
Damsons To Preserve Without Sugar
When the damsons are quite ripe, wipe them separately, and put them into
stone jars. Set them in an oven four or five times after the ...
|
Dripping To Clarify For Crust
Boil beef dripping in water for a few minutes; let it stand till cold,
when it will come off in a cake. It makes good crust for the ki...
|
Dumplings
Take of stale bread, suet, and loaf-sugar, half a pound each; make the
whole so fine as to go through a sieve. Mix it with lemon-juice...
|
Currant Dumplings
A quarter of a pound of apple, a quarter of a pound of currants, three
eggs, some sugar, bitter almonds, lemon or orange peel, and a l...
|
Drop Dumplings
To a piece of fresh butter, of the size of an egg, take three spoonfuls
of flour, and three yolks of eggs; stir the butter and eggs we...
|
Another Way
Break two eggs into half a pint of milk, and beat them up; mix with
flour, and put a little salt. Set on the fire a saucepan with wate...
|
Kitchen Hard Dumplings
Mix flour and water with a little salt into a stiff paste. Put in a few
currants for change, and boil them for half an hour. It improv...
|
Yest Dumplings
A table-spoonful of yest, three handfuls of flour, mix with water and a
little salt. Boil ten minutes in a deep pot, and cover with wa...
|
Another Way
Make nice light dough, by putting your flour into a platter; make a
hollow in the middle of it, and pour in a little good small beer w...
|
Eggs
Eggs left till cold will reheat to the same degree as at first. For
instance, an egg boiled three minutes and left till cold will rehe...
|
Whites Of Eggs
Beat up the whites of twelve eggs with rose-water, some fine grated
lemon-peel, and nutmeg; sweeten to your taste, and well mix the wh...
|
Another Way
Beat two whites in a plate in a cool place till quite stiff and they
look like snow. Lay it on the lid of a stewpan; put it in a cool ...
|
Figs To Dry
Take figs when thoroughly ripe, pare them very thin, and slit them at
the top. To one pound of fruit put three quarters of a pound of ...
|
Small Flowers To Candy
Take as much fine sugar as you think likely to cover the flowers, and
wet it for a candy. When boiled pretty thick, put in your flower...
|
Flowers In Sprigs To Candy
Dissolve gum arabic in water, and let it be pretty thin; wet the flowers
in it, and put them in a cloth to dry. When nearly dry, dip t...
|
Dutch Flummery
Steep two ounces of isinglass two hours in a pint of boiling water; take
a pint of white wine, the yolks of eight eggs, well beaten, t...
|
Hartshorn Flummery No 1
Take half a pound of hartshorn; boil it in four quarts of water, till
reduced to one quarter or less; let it stand all night. Blanch a...
|
Hartshorn Flummery No 2
Put one pound of hartshorn shavings to three quarts of spring water;
boil it very gently over a slow fire till it is reduced to one qu...
|
Hartshorn Flummery No 3
Take one pound of hartshorn shavings, and put to it three quarts of
water; boil it till it is half consumed; then strain and press out...
|
Fondues
Boil a quarter of a pound of crumb of bread in milk; beat it with a
wooden spoon; grate half a pound of Cheshire cheese, add the yolks...
|
Yorkshire Fritters
To two quarts of flour take two spoonfuls of yest, mixed with a little
warm milk. Let it rise. Take nine eggs, leaving out four whites...
|
Fruit To Preserve
Strip the fruit, put it into a stone jar, set the jar in a saucepan of
water, and stew it to boiling on the stove. Strain off the liqu...
|
Fruit To Preserve Green
Take green pippins, pears, plums, apricots, or peaches; put them into a
preserving-pan; cover them with vine-leaves, and then with cle...
|
Fruit Of All Sorts To Scald
Put your fruit into scalding water, sufficient nearly to cover it; set
it over a slow fire, and keep it in a scald till tender, turnin...
|
Gingerbread No 1
To a pound and a half of flour add one pound of treacle, almost as much
sugar, an ounce of beaten ginger, two ounces of caraway seeds,...
|
Gingerbread No 2
Into one pound and a half of flour work three quarters of a pound of
butter; add three quarters of a pound of treacle, two ounces of s...
|
Gingerbread No 3
Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of
powdered ginger, half a spoonful of allspice, and the same of pe...
|
Gingerbread No 4
Take a pound of treacle and half a pound of butter; melt them together
over a fire; have ready a pound and a half of flour well dried,...
|
Gingerbread No 5
Two pounds of flour well dried, one pound of treacle, one pound of
sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten
...
|
Gingerbread No 6
One pound of treacle, the same weight of flour, butter and sugar of each
a quarter of a pound, ginger and candied lemon-peel of each h...
|
Thick Gingerbread
To a pound and a half of flour take one pound of treacle, almost as much
sugar, an ounce of beaten ginger, two ounces of caraway seed,...
|
Gingerbread Cakes Or Nuts
Melt half a pound of butter, and put to it half a pound of treacle, two
spoonfuls of brandy, and six ounces of coarse brown sugar. Mix...
|
Gingerbread Nuts
A quarter of a pound of treacle, the same of flour, one ounce of butter,
a little brown sugar, and some ginger. Mix all together, and ...
|
Gooseberries To Bottle
Pick them in dry weather before they are too large; cut them at both
ends with scissars, that they may not be broken; put them into ve...
|
Gooseberries In Jelly
Make as much thick syrup as will cover the quantity of gooseberries you
intend to do; boil and skim it clear: set it by till almost co...
|
Gooseberries To Preserve
Pick the white gooseberries, stamp and strain them; then take the
largest of them when they just begin to turn; stone them, and to hal...
|
Another Way
Stone your gooseberries, and as you stone them put them into water: then
weigh them, and to eight ounces of gooseberries take twelve o...
|
Gooseberry Paste
Pick off the eyes of the gooseberries, and put them in water scarcely
sufficient to cover them; let them boil, and rub them through a ...
|
Grapes To Dry
Scald bunches of grapes in water till they will peel; when they are
peeled and stoned, put them into fresh cold water, cover them up c...
|
Grapes To Preserve
Stone your grapes, and peel off the skin; cover them and no more with
codling jelly, and let them boil fast up: then take them off the...
|
Greengages To Preserve
Gather the plums before they are too ripe, and take as much pump water
as will cover them. Put to the water a quarter of a pound of
d...
|
Another Way
Stone and split the fruit without taking off the skin. Weigh an equal
quantity of sugar and fruit, and strew part of the sugar over th...
|
Hartshorn Jelly
Boil one pound of hartshorn shavings over a very gentle fire, in two
quarts of water, till it is reduced to one quart; let it settle, ...
|
Hedgehog
Blanch two quarts of the best almonds in cold water; beat them very fine
in a mortar, with a little canary wine and orange-flower wate...
|
Ice And Cream
Mix a little cream and new milk together in a dish; put in runnet, as
for cheesecakes; stir it together. Pour in some canary wine and ...
|
Lemon Ice
Grate the peel of two lemons on sugar, and put it into a bowl, with the
juice of four lemons squeezed, and well stir it about; then sw...
|
Iceing For Cakes
Beat the white of an egg to a strong froth; put in by degrees four
ounces of fine sugar, beaten and sifted very fine, with as much gum...
|
Another
Take the whites of four eggs and a pound of double-refined sugar,
pounded and sifted; beat the eggs a little; put the sugar in, and wh...
|
Jaunemange
Steep two ounces of isinglass for an hour in a pint of boiling water;
put to it three quarters of a pint of white wine, the juice of t...
|
Another Way
One ounce of isinglass, dissolved in a good half pint of water, the
juice of two small lemons, the peel of half a lemon, the yolks of ...
|
Coloured Jelly To Mix With Or Garnish Other Jelly
Pare four lemons as thin as possible; put the rinds into a pint and a
half of water; let them lie twelve hours: then squeeze the lemon...
|
Gloucester Jelly
Of rice, sago, pearl barley, candied eringo root, of each one ounce; add
two quarts of water; simmer it over the fire till it is reduc...
|
Another Way
Pearl barley, whole rice, sago, and candied eringo root, of each one
ounce, and half an ounce of hartshorn shavings, put into two quar...
|
Lemon Jelly
Put the juice of four lemons, and the rind pared as thin as possible,
into a pint of spring water, and let it stand for half an hour. ...
|
Nourishing Jelly
Dissolve two ounces of isinglass in a quart of port wine, with some
cinnamon and sugar: sweeten to your taste with the best white suga...
|
Orange Jelly No 1
Squeeze the juice of nine or ten China oranges and one Seville orange
through a sieve into an earthen pan, adding a quarter of a pound...
|
Orange Jelly No 2
Set on the fire one ounce of isinglass in a quarter of a pint of warm
water till it is entirely dissolved. Take the juice of nine oran...
|
Orange Jelly No 3
One ounce of isinglass, dissolved in a pint of water, the juice of six
China oranges, a bit of the rind, pared thin, sweetened to the ...
|
Restorative Jelly
Take two pounds of knuckle of veal and a pound and a half of lean beef;
set it over the fire with four pints of water; cover it close,...
|
Strawberry Jelly
Boil two ounces of isinglass in a quarter of a pint of water over a
gentle fire, and skim it well. Mash a quart of scarlet strawberrie...
|
Wine Jelly
On two ounces of isinglass and one ounce of hartshorn shavings pour one
pint of boiling water; let it stand a quarter of an hour cover...
|
Lemons Or Seville Oranges To Preserve
Take fine large lemons or Seville oranges; rasp the outside skin very
fine and thin; put them in cold water, and let them lie all nigh...
|
Lemon Caudle
Take a pint of water, the juice of two lemons, the rind of half a lemon
pared as thin as possible from the white, a blade of mace, and...
|
Lemon Or Chocolate Drops
Take half a pound of fine-sifted double-refined sugar; grate into it the
yellow rind of a fair large lemon; whip the white of an egg t...
|
Lemon Puffs
Into half a pound of double-refined sugar, beat fine and sifted, grate
the yellow rind of a large lemon. Whip up the white of an egg t...
|
Lemon Tart
A quarter of a pound of almonds blanched and beaten with a little sweet
cream; put in half a pound of sugar, the yolks only of eight e...
|
Lemon Solid
Put the juice of a lemon, with the rind grated, into a dish: sweeten it
to your taste; boil a quart of cream till it is reduced to thr...
|
Syrup Of Lemons
To three pounds of the best sugar finely beaten put one pint of lemon
juice, set by to settle, and then poured off clear: put it in a ...
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Macaroons
Take half a pound of almonds, blanched and pounded, and half a pound of
finely pounded lump sugar. Beat up the whites of two eggs to a...
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Citron Marmalade
Boil the citron very tender, cutting off all the yellow rind; beat the
white very well in a wooden bowl; shred the rind, and to a poun...
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Cherry Marmalade
Take eight pounds of cherries, not too ripe; stone them; take two pounds
of sugar beaten, and the juice of four quarts of currants, re...
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Another Way
Take five pounds of cherries stoned and two pounds of loaf sugar; shred
your cherries, wet your sugar with the juice that runs from th...
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Orange Marmalade No 1
Pare your oranges very thin, and lay them in water two or three days,
changing the water twice a day; then take them out, and dry them...
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Orange Marmalade No 2
Take six dozen Seville oranges; pare thin three dozen, the other three
rasp thin, and keep the parings and raspings separate. Cut all ...
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Orange Marmalade No 3
Take a dozen of Seville oranges and their weight in sugar finely
powdered. Pare the oranges as thin as possible; the first peel is not...
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Scotch Orange Marmalade
Weigh the oranges, and take an equal weight of sugar; wipe the fruit
with a wet cloth; grate them, cut them across, and squeeze them t...
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Red Quince Marmalade No 1
Take one pound and a half of quinces, two pounds of sugar, a pint of
water, and a quarter of a pint of the juice of quinces; boil it t...
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Red Quince Marmalade No 2
Scald as many fine large quinces as you would use, and grate as many
small ones as will make a quart of juice, or according to the qua...
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Red Quince Marmalade No 3
Pare the quinces, quarter them, and cut out all the hard part; to a
pound of quinces put a pound and a half of sugar and half a pound ...
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White Quince Marmalade
Pare and quarter the quinces, and put as much water as will cover them;
boil them all to pieces to make jelly, and run it through a je...
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Marchpane
Blanch one pound of almonds as white as you can; take three quarters of
a pound of fine white sugar well pounded; beat them up togethe...
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Another Way
Take a pound of almonds finely beaten, and a pound of fine sugar, sifted
through a hair sieve; mix these together; then add the whites...
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Marrow Pasties
Make the pasties small, the length of a finger; put in large pieces of
marrow, first dipped in egg, and seasoned with sugar, beaten cl...
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Melons Or Cucumbers To Preserve
Cut and pare a thoroughly ripe melon into thick slices; put them into
water till they become mouldy; then put them into fresh water ov...
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Melon Compote
Cut a good melon as for eating; peel it, carefully taking off the green
part entirely, but not more. Take out all the inside, and stee...
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Mince Meat No 1
One pound of beef, one pound and a half of suet, one pound of currants,
half a pound of chopped raisins, one pound of sugar, if moist,...
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Mince Meat No 2
One pound of beef suet, one pound of apples peeled and cored, one pound
of raisins stoned and chopped very fine, the same of currants ...
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Mince Meat No 3
Take one pound of beef and two pounds of suet shred fine, two pounds of
currants, one pound of the best raisins stoned, but not choppe...
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Mince Meat Without Meat No 1
Twelve pounds of currants, very well washed, dried, and picked, six
pounds of raisins stoned and chopped very small, a quarter of a po...
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Mince Meat Without Meat No 2
To make a mince meat that will keep for five or six years, take four
pounds of raisins of the sun, stoned and chopped very fine, five ...
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Mince Meat Without Meat No 3
Three pounds of suet, three pounds of apples, pared and cored, three
pounds of currants washed, picked, and dried, one pound and a hal...
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Lemon Mince Meat
Cut three large lemons, and squeeze out the juice; boil the peels
together with the pulp till it will pound in a mortar; put to it one...
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Mirangles
Put half a pint of syrup into a stewpan, and boil it to what is called
blow; then take the whites of three eggs, put them in another c...
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Moss
Take as much white starch as sugar, and sift it; colour some of the
sugar with turmeric, some with blue powder, some with chocolate, a...
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Muffins
Mix flour in a pan, with warm new milk and water, yest and salt,
according to your judgment. Beat it up well with a wooden spoon till ...
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Oranges To Preserve
Make a hole at the stalk end; take out all the seeds, but no pulp;
squeeze out the juice, which must be saved to put to them, taking g...
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Whole Oranges To Preserve
Take six oranges, rasp them very thin, put them in water as you do them,
and let them lie all night. In the morning boil them till the...
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Seville Oranges To Preserve
Put Seville oranges in spring water, where let them remain three or four
days, shifting the water every day. Take them out, and grate ...
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Butter Orange
Take a pint of the juice of oranges and eight new-laid eggs beaten well
together; mix and season them to your taste with loaf-sugar; t...
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Candied Orange
Take twelve oranges, the palest you can get; take out the pulp, pick out
the seeds and skins; let the outsides soak in water with a li...
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Orange Cream
Grate the peels of four Seville oranges into a pint of water, then
squeeze the juice into the water. Well beat the yolks of four eggs;...
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Orange Jelly
Dissolve two ounces of isinglass in a pint of water; add a pint of the
juice of four China oranges, two Seville oranges, and two lemon...
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Orange Paste
Pick all the meat out of the oranges, and boil the rinds in water till
they are very tender. Cut off all the outside, and beat the pul...
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Another Way
To six ounces of sugar put six ounces at least of fine flour, mixed with
a little orange-flower water, but no eggs, as they would make...
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Orange Puffs
Pare off the yellow peel of a large Seville orange, but be careful not
to touch the white; boil it in three several waters to take out...
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Another Way
Take one pound of single-refined sugar sifted and the rind of an orange
grated, a little gum-dragon, and beaten almonds rubbed through...
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Orange Sponge
Dissolve two ounces of isinglass in one pint of water; strain it through
a sieve; add the juice of two China oranges and some lemon; s...
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Orange And Lemon Syrup
To each pint of juice, which must be put into a large pan, throw a pound
and a half of sugar, broken into small lumps, which must be s...
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Oranges For A Tart
Pare some oranges as thin as possible; boil them till they are soft. Cut
and core double the number of good pippins, and boil them to ...
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Orange Tart
Take eight Seville oranges; cut them in halves, pick out all the seeds;
then pick out all the orange as free from the white skins as p...
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Another Way
Take as many oranges as you require. Cut the peel extremely thin from
the white, and shred it small. Clear the oranges entirely from t...
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Panada
Take oatmeal, clean picked and well beaten; steep it in water all night;
strain and boil it in a pipkin, with some currants, a blade o...
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Pancakes No 1
Mix a quart of milk with as much flour as will make it into a thin
batter; break in six eggs; put in a little salt, a glass of raisin ...
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Pancakes No 2
To a pint of cream put three spoonfuls of sack, half a pint of flour,
six eggs, but only three whites; grate in some nutmeg, very litt...
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Pancakes No 3
Break three eggs, put four ounces and a half of flour, and a little
milk, beat it into a smooth batter; then add by degrees as much mi...
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French Pancakes
Beat the yolks of eight eggs, which sweeten to your taste, nearly a
table-spoonful of flour, a little brandy, and half a pint of cream...
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Grillon's Pancakes
Two soup-ladles of flour, three yolks of eggs, and four whole ones, two
tea-spoonfuls of orange-flower water, six ratafia cakes, a pin...
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Quire Of Paper Pancakes
Take to a pint of cream eight eggs, leaving out two whites, three
spoonfuls of fine flour, three of sack, one of orange-flower water, ...
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Rice Pancakes
In a quart of milk mix by degrees three spoonfuls of flour of rice, and
boil it till it is as thick as pap. As it boils, stir in half ...
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Paste
Take half a pound of good fresh butter, and work it to a cream in a
basin. Stir into it a quarter of a pound of fine sifted sugar, and...
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Paste For Baking Or Frying
Take a proper quantity of flour for the paste you wish to make, and mix
it with equal quantities of powdered sugar and flour; melt som...
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Paste For Pies
French roll dough, rolled out with less than half the quantity of butter
generally used, makes a wholesome and excellent paste for pie...
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Paste For Raised Pies
Put four pounds of butter into a kettle of water; add three quarters of
a pound of rendered beef suet; boil it two or three minutes; p...
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Another Way
Take one pound of flour, and seven ounces of butter, put into boiling
water till it dissolves: wet the flour lightly with it. Roll you...
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Paste For Tarts
To half a pound of the best flour add the same quantity of butter, two
spoonfuls of white sugar, the yolks of two eggs and one white; ...
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Paste For Tarts In Pans
Take a pound of flour, the same of butter, with five yolks of eggs, the
white of one, and as much water as will wet it into a pretty s...
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Paste For Very Small Tartlets
Take an egg or more, and mix it with some flour; make a little ball as
big as a tea-cup; work it with your hands till it is quite hard...
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Potato Paste
Take two thirds of potato and one of ground rice, as much butter rubbed
in as will moisten it sufficiently to roll, which must be done...
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Rice Paste
Whole rice, boiled in new milk, with a reasonable quantity of butter, to
such a consistency as to roll out when cold. The board must b...
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Another Way
Beat up a quarter of a pound of rice-flour with two eggs; boil it till
soft; then make it into a paste with very little butter, and ba...
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Paste Royal
Mix together one pound of flour, and two ounces of sifted sugar; rub
into it half a pound of good butter, and make it into a paste not...
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Short Or Puff Paste No 1
Rub together six ounces of butter and eight of flour; mix it up with as
little water as possible, so as to make a stiff paste. Beat it...
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Short Paste No 2
Half a pound of loaf-sugar, and the same quantity of butter, to be
rubbed into a pound of flour; then make it into paste with two eggs...
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Short Paste No 3
To a pound and a quarter of sifted flour rub gently in half a pound of
fresh butter, mixed up with half a pint of spring water, and se...
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Short Paste No 4
Take one pound of flour, half a pound of fresh butter, and about four
table-spoonfuls of pounded white sugar. Knead the paste with the...
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Short Paste No 5
Three ounces of butter to something less than a pound of flour and the
yolk of one egg; the butter to be thoroughly worked into the fl...
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Short Paste No 6
Three quarters of a pound of butter, and the same of flour; mix the
flour very stiff with a little water; put the butter in a clean cl...
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Short Paste No 7
Rub into your flour as much butter as possible, without its being
greasy; rub it in very fine; put water to make it into a nice light
...
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Short Paste Made With Suet
To one pound of flour take about half a pound of beef suet chopped very
small; pour boiling water upon it; let it stand a little time;...
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Sugar Paste
Take half a pound of flour, and the same quantity of sugar well pounded;
work it together, with a little cream and about two ounces of...
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Peaches To Preserve In Brandy No 1
The peaches should be gathered before they are too ripe; they should be
of the hard kind--old Newington or the Magdalen peaches are th...
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Peaches To Preserve In Brandy No 2
Scald some of the finest peaches of the white heart kind, free from
spots, in a stewpan of water; take them out when soft, and put the...
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Peaches To Preserve In Brandy No 3
Put Newington peaches in boiling water: just give them a scald, but do
not let them boil; then take them out, and throw them into cold...
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Pears To Pot
Put in your fruit scored; cover them with apple jelly, and let them boil
till they break; then put them in a hair sieve, and rub them ...
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Pears To Stew
Pare some Barland pears; take out the core, and lay them close in a tin
saucepan, with a cover fitting quite exact; add the rind of a ...
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Chicken Pie
Parboil and neatly cut up your chickens; dry them, and set them over a
slow fire for a few minutes; have ready some forcemeat, and wit...
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Giblet Pie
Let the giblets be well cleaned, and put all into a saucepan excepting
the liver, with a little water and an onion, some whole pepper,...
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Common Goose Pie
Quarter a goose and season it well. Make a raised crust, and lay it in,
with half a pound of butter at the top, cut into three pieces....
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Rich Goose Pie
After having boned your goose and fowl, season them well, and put your
fowl into the goose, and into the fowl some forcemeat. Then put...
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Ham And Chicken Pie
Cut some thin slices from a boiled ham, lay them on a good puff paste at
the bottom of your dish, and pepper them. Cut a fowl into fou...
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Hare Pie
Cut the hare into pieces; season it with salt, pepper, and nutmeg, and
jug it with half a pound of butter. It must do above an hour, c...
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Lumber Pie
Take the best neat's tongue well boiled, three quarters of a pound of
beef suet, the like quantity of currants, two good handfuls of s...
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Olive Pie
Two pounds of leg of veal, the lean, with the skin taken out, one pound
of beef suet, both shred very small and beaten; then put them ...
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Partridge Pie
Truss the partridges the same way as you do a fowl for boiling; then
beat in a mortar some shalots, parsley cut small, the livers of t...
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Rich Pigeon Pie
Season the pigeons high; lay a puff paste at the bottom of the dish,
stuffing the craws of the birds with forcemeat, and lay them in t...
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High Veal Pie
Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne
pepper, and salt, with a little water put into the dish.
...
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Vegetable Pie
Stew three pounds of gravy beef, with some white pepper, salt, and mace,
a bundle of sweet-herbs, a few sweet almonds, onions, and car...
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A Yorkshire Christmas Pie
Let the crust be made a good standing one; the wall and bottom must be
very thick. Take a turkey and bone it, a goose, a fowl, a partr...
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Pineapple To Preserve In Slices
Pare the pines, and cut them in slices of about the same thickness as
you would apples for fritters. Take the weight of the fruit in t...
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Pineapple Chips
Pare the pineapples; pick out the thistle part: take half its weight of
treble-refined sugar; part the apple in halves; slice it thin;...
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Plums To Dry Green
Take green amber plums; prick them with a pin all over; make some water
boiling hot, and put in the plums; be sure to have so much wat...
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Green Plum Jam
Take the great white plums before they begin to turn, when they are at
their full growth, and to every pound of plums allow three quar...
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Great White Plum To Preserve
To one pound of plums put three quarters of a pound of fine sugar; dip
the lumps of sugar in water just sufficient to wet it through; ...
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Posset
Take a quart of white wine and a quart of water; boil whole spice in
them; then take twelve eggs, and put away half the whites; beat t...
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Another Way Richer
Take two quarts of cream, and boil it with whole spice; then take twelve
eggs, well beaten and strained; take the cream from the fire,...
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Sack Posset
To twelve eggs, beaten very much, put a pint of sack, or any other
strong rich white wine. Stir them well, that they may not curd; put...
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Sack Posset Without Milk
Take thirteen eggs; beat them very well, and, while they are beating,
take a quart of sack, half a pound of fine sugar, and a pint of ...
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Sack Posset Or Jelly
Take three pints of good cream and three quarters of a pound of fine
sugar pounded, twenty eggs, leaving out eight of the whites; beat...
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Puffs
Blanch a pound of almonds, and beat them with orange-flower water, or
rose-water; boil a pound of sugar to a candy; put in the almonds...
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Cheese Puffs
Scald green gooseberries, and pulp them through a colander. To six
spoonfuls of this pulp add half a pound of butter beaten to a cream...
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Chocolate Puffs
Take a pound of single-refined sugar, finely sifted, and grate as much
chocolate as will colour it; add an ounce of beaten almonds; mi...
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German Puffs
Take four spoonfuls of fine flour, four eggs, a pint of cream, four
ounces of melted butter, and a very little salt; stir and beat the...
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Spanish Puffs
Take one pint of skim milk, and thicken it with flour; boil it very well
till it is tough as paste, then let it cool, put it into a mo...
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Pudding
Boil one pint of milk; beat up the yolks of five eggs in a basin with a
little sugar, and pour the milk upon them, stirring it all the...
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Another Way
Grate a penny loaf, and put to it a handful of currants, a little
clarified butter, the yolk of an egg, a little nutmeg and salt; mix ...
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A Good Pudding
Take a pint of cream, and six eggs, leaving out two of the whites. Beat
up the eggs well, and put them to the cream or milk, with two ...
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A Very Good Pudding
Scald some green gooseberries, and pulp them through a colander; to six
spoonfuls of this pulp add half a pound of butter beaten to a ...
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An Excellent Pudding
Cut French rolls in thin slices; boil a pint of milk, and poor over
them. Cover it with a plate and let it cool; then beat it quite fi...
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A Plain Pudding
Three spoonfuls of flour, a pint of new milk, three eggs, a very little
salt. Boil it for half an hour, in a small basin.
...
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A Scalded Pudding
Take four spoonfuls of flour, and pour on it one pint of boiling milk.
When cold, add four eggs, and boil it one hour.
...
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A Sweet Pudding
Half a pound of ratafia, half a pint of boiling milk, more if required,
stir it with a fork; three eggs, leaving out one white. Butter...
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All Three Pudding
Chopped apples, currants, suet finely chopped, sugar and bread crumb,
three ounces of each, three eggs, but only two of the whites; pu...
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Almond Pudding No 1
Blanch half a pound of sweet almonds, with four bitter ones; pound them
in a marble mortar, with two spoonfuls of orange-flower water,...
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Almond Pudding No 2
Take a pound of almonds, ground very small with a little rose-water and
sugar, a pound of Naples biscuits finely grated, the marrow of...
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Almond Pudding No 3
Two small wine glasses of rose-water, one ounce of isinglass, twelve
bitter almonds, blanched and shred; let it stand by the fire till...
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Amber Pudding
Half a pound of brown sugar, the same of butter, beat up as a cake, till
it becomes a fine cream, six eggs very well beaten, and sweet...
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Princess Amelia's Pudding
Pare eight or ten fair large apples, cut them into thin slices, and stew
them gently in a very little water till tender; then take of ...
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Apple Mignon
Pare and core golden pippins without breaking the apple; lay them in the
dish in which they are to be baked. Take of rice boiled tende...
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Apple Pudding No 1
Coddle six large codlings till they are very soft over a slow fire to
prevent their bursting. Rub the pulp through a sieve. Put six eg...
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Apple Pudding No 2
Prepare apples as for sauce; when cold, beat in two whole eggs, a little
nutmeg, bitter almonds pounded fine, and sugar, with orange o...
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Apple Pudding No 3
Take six apples; stew them in as little water as you can; take out the
pulped part; add to it four eggs, and not quite half a pound of...
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Arrow-root Pudding
Boil a pint of milk with eight bitter almonds pounded, a piece of
cinnamon, and lemon-peel, for some time; then take a large
table-sp...
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Pearl Barley Pudding
Boil three table-spoonfuls of pearl barley in a pint and a half of new
milk, with a few bitter almonds, and a little sugar, for three ...
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Batter Pudding
Make a batter, rather stiffer than pancake batter; beat up six eggs,
leaving out three of the whites, and put them to the batter, with...
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Another
Three table-spoonfuls of flour, two eggs, and about a tea-cupful of
currants; beat up well with a pint of milk, and bake in a slow ove...
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Plain Batter Pudding Or With Fruit
Put six large spoonfuls of flour into a pan, and mix it with a quart of
milk, till it is smooth. Beat up the yolks of six and the whit...
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Norfolk Batter Pudding
Yolks and whites of three eggs well beaten, three table-spoonfuls of
flour, half a pint of milk, and a small quantity of salt; boil it...
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Green Bean Pudding
Boil and blanch old beans; beat them in a mortar, with very little
pepper and salt, some cream, and the yolk of an egg. A little
spin...
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Beef Steak Pudding
Cut rump-steaks, not too thick, into pieces about half the size of your
hand, taking out all the skin and sinews. Add an onion cut fin...
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Bread Pudding
Cut off all the crust from a twopenny loaf; slice it thin in a quart of
milk; set it over a chaffing-dish of charcoal, till the bread ...
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Another Way
Boil together half a pint of milk, a quarter of a pound of butter, and
the same of sugar, and pour it over a quarter of a pound of cru...
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Rich Bread Pudding
Cut the inside of a rather stale twopenny loaf as fine as possible; pour
over it boiled milk sufficient to allow of its being beaten, ...
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Bread And Butter Pudding
Cut a penny loaf or French roll into thin slices of bread and butter, as
for tea; butter the bottom of the dish, and cover it with sli...
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Raisin Bread Pudding
Boil your bread pudding in a basin; put the stoned raisins in a circle
at the top, and from it stripes down, when ready to serve up.
...
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Buttermilk Pudding
Take three quarts of new milk; boil and turn it with a quart of
buttermilk: drain the whey from the curd through a hair sieve. When it...
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Carrot Pudding
Take two or three large carrots, and half boil them; grate the crumb of
a penny loaf and the red part of the carrots; boil as much cre...
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Another Way
Take raw carrots, scraped very clean, and grate them. To half a pound of
grated carrot put a pound of grated bread. Beat up eight eggs...
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Charlotte Pudding
Cut as many thin slices of white bread as will cover the bottom and line
the sides of a baking-dish, having first rubbed it thick with...
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Cheese Pudding
Boil a thick piece of stale loaf in a pint of milk; grate half a pound
of cheese; stir it into the bread and milk; beat up separately ...
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Another Way
Half a pound of cheese--strong and mild mixed--four eggs and a little
cream, well mixed. Butter the pan, and bake it twenty minutes. T...
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Citron Pudding
One spoonful of fine flour, two ounces of sugar, a little nutmeg, and
half a pint of cream; mix them well together with the yolks of t...
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Cocoa-nut Pudding
Take three quarters of a pound of sugar, one pound of cocoa-nut, a
quarter of a pound of butter, eight yolks of eggs, four spoonfuls o...
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College Pudding No 1
Beat up four eggs, with two ounces of flour, half a nutmeg, a little
ginger, and three ounces of sugar pounded, beaten to a smooth bat...
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College Pudding No 2
Take of bread crumb, suet, very finely chopped, currants, and moist
sugar, half a pound of each, and four eggs, leaving out one white,...
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College Pudding No 3
A quarter of a pound of biscuit powder, a quarter of a pound of beef
suet, a quarter of a pound of currants, nicely picked and washed,...
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College Pudding No 4
A quarter of a pound of grated bread, the same quantity of currants, the
same of suet shred fine, a small quantity of sugar, and some ...
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New College Pudding
Grate a penny white loaf, and put to it a quarter of a pound of
currants, nicely picked and washed, a quarter of a pound of beef suet,...
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Another Way
Take one pound of suet, half a pound of the best raisins, one pound of
currants, half a pound of sugar, half a pound of flour, one nut...
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Cottage Pudding
Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk,
three eggs, and two ounces of sugar. Bake it three quarters of a...
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Currant Pudding
Take one pound of flour, ten ounces of currants, five of moist sugar, a
little grated ginger, nutmeg, and sliced lemon-peel. Put the f...
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Custard Pudding No 1
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and
three eggs: mix the flour quite smooth with a little of the m...
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Custard Pudding No 2
Set on the fire a pint of milk, sweetened to your taste, with a little
cinnamon, a few cloves, and grated lemon-peel. Boil it up, and ...
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Custard Pudding No 3
Boil a pint of milk and a quarter of a pint of good cream; thicken with
flour and water perfectly smooth; break in the yolks of five e...
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Custard Pudding No 4
Take six eggs, one table-spoonful of flour, and a sufficient quantity of
milk to fill the pan. Boil it three quarters of an hour.
...
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Fish Pudding
Pound fillets of whiting with a quarter of a pound of butter; add the
crumb of two penny rolls, soaked in cold milk, pepper and salt, ...
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French Pudding
Beat twelve eggs, leaving out half the whites, extremely well; take one
pound of melted butter, and one pound of sifted sugar, one nut...
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Gooseberry Pudding
Scald a quart of gooseberries, and pass them through a sieve, as you
would for gooseberry fool; add three eggs, three table-spoonfuls ...
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Another
Scald the gooseberries, and prepare them according to the preceding
receipt; mix them with rice, prepared as for a rice pudding, and b...
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Hunter's Pudding
One pound of raisins, one pound of suet, chopped fine, four spoonfuls of
flour, four of sugar, four of good milk, and four eggs, white...
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Jug Pudding
Beat the whites and yolks of three eggs; strain through a sieve; add
gradually a quarter of a pint of milk; rub in a mortar two ounces...
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Lemon Pudding
Take two large lemons; peel them thin, and boil them in three waters
till tender; then beat them in a mortar to a paste. Grate a penny...
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Another Way
Three lemons, six eggs, a quarter of a pound of butter, some crumb of
bread grated, with some lemon-peel and grated sugar.
...
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Small Lemon Puddings
One pint of cream, one spoonful of fine flour, two ounces of sugar, some
nutmeg, and the yolks of three eggs; mix all well together; a...
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Maccaroni Pudding
Take three ounces of maccaroni, two ounces of butter, a pint and a half
of milk boiled, four eggs, half a pound of currants. Put paste...
|
Marrow Pudding
Boil two quarts of cream with a little mace and nutmeg; beat very light
ten eggs, leaving out half the whites; put the cream scalding ...
|
Another Way
Boil up a pint of cream, then take it off; slice two penny loaves thin,
and put them into the cream, with a quarter of a pound of fres...
|
Nottingham Pudding
Peel six apples; take out the core, but be sure to leave the apples
whole, and fill up the place of the core with sugar. Put them in a...
|
Oatmeal Pudding
Steep oatmeal all night in milk; in the morning pour away the milk, and
put some cream, beaten spice, currants, a little sugar if you ...
|
Orange Pudding No 1
Take the yolks of twelve eggs and the whites of two, six ounces of the
best sugar, beat fine and sifted, and a quarter of a pound of o...
|
Orange Pudding No 2
Grate off the rind of two large Seville oranges as far as they are
yellow; put them in fair water, and let them boil till they are ten...
|
Orange Pudding No 3
Grate the peel of four china oranges and of one lemon; boil it in a pint
of cream, with a little cinnamon and some sugar. Scald crumb ...
|
Orange Pudding No 4
Melt half a pound of fresh butter, and when cold take away the top and
bottom; then mix the yolks of nine eggs well beaten, and half a...
|
Orange Pudding No 5
Simmer two ounces of isinglass in water; steep orange-peel in water all
night; then add one pint of orange-juice, with the yolks of fo...
|
Orange Pudding No 6
Cut two large china oranges in quarters, and take out the seeds; beat
them in a mortar, with two ounces of sugar, and the same quantit...
|
Plain Orange Pudding
Make a bread pudding, and add a table-spoonful of ratafia, the juice of
a Seville orange and the rind, or that of a lemon cut small. B...
|
Paradise Pudding
Six apples pared and chopped very fine, six eggs, six ounces of bread
grated very fine, six ounces of sugar, six ounces of currants, a...
|
Pith Pudding
Take the pith of an ox; wipe the blood clean from it; let it lie in
water two days, changing the water very often. Dry it in a cloth, ...
|
Plum Pudding No 1
Half a pound of raisins stoned, half a pound of suet, good weight, shred
very fine, half a pint of milk, four eggs, two of the whites ...
|
Plum Pudding No 2
One pound of jar raisins stoned and cut in pieces, one pound of suet
shred small, with a very little salt to it; six eggs, beat with a...
|
Plum Pudding No 3
Take half a pound of crumb of stale bread; cut it in pieces; boil half a
pint of milk and pour over it; let it stand half an hour to s...
|
Plum Pudding No 4
One pound of beef suet, one pound of raisins stoned, four
table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of
sal...
|
Plum Pudding No 5
Take currants, raisins, suet, bread crumb, and sugar, half a pound of
each, five eggs, two ounces of almonds blanched and shred very f...
|
A Rich Plum Pudding
A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of
flour, a pound of suet, a little nutmeg, a glass of brandy: b...
|
Potato Pudding No 1
Boil two pounds of white potatoes; peel them, and bruise them fine in a
mortar, with half a pound of melted butter, and the yolks of f...
|
Potato Pudding No 2
Take four steamed potatoes; dry and rub them through a sieve; boil a
quarter of a pint of milk, with spice, sugar, and butter; stir th...
|
Potato Pudding No 3
Boil three or four potatoes; mash and pass them through a sieve; beat
them up with milk, and let it stand till cold. Then add the yolk...
|
Potato Pudding No 4
One pound of potatoes, three quarters of a pound of butter, one pound of
sugar, eight eggs, a little mace, and nutmeg. Rub the potatoe...
|
Potato Pudding No 5
Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of
suet, one ounce, or one-sixteenth of a pint, of milk, and one...
|
Potato Pudding No 6
Potatoes and suet as before, and one ounce of red herrings, pounded fine
in a mortar, mixed, baked, &c. as before.
...
|
Potato Pudding No 7
The same quantity of potatoes and suet, and one ounce of hung beef,
grated fine with a grater, and mixed and baked as before.
...
|
Pottinger's Pudding
Three ounces of ground rice, and two ounces of sweet almonds, blanched
and beaten fine; the rice must be boiled and beaten likewise. M...
|
Prune Pudding
Mix a pound of flour with a quart of milk; beat up six eggs, and mix
with it a little salt, and a spoonful of beaten ginger. Beat the ...
|
Quaking Pudding
Boil a quart of milk with a bit of cinnamon and mace; mix about a
spoonful of butter with a large spoonful of flour, to which put the ...
|
Another Way
To three quarts of cream put the yolks of twelve eggs and three whites,
and two spoonfuls of flour, half a nutmeg grated, and a quarte...
|
Ratafia Pudding
A quarter of a pound of sweet and a quarter of an ounce of bitter
almonds, butter and loaf sugar of each a quarter of a pound; beat th...
|
Rice Pudding
Take a quarter of a pound of rice, a pint and a half of new milk, five
eggs, with the whites of two. Set the rice and the milk over th...
|
Another
Boil five ounces of rice in a pint and a half of milk; when nearly cold,
stir in two ounces of butter, two eggs, three ounces of sugar...
|
Plain Rice Pudding
Take a quarter of a pound of whole rice, wash and pick it clean; put it
into a saucepan, with a quart of new milk, a stick of cinnamon...
|
Another Way
Pour a quart of new milk, scalding hot, upon three ounces of whole rice.
Let it stand covered for an hour or two. Scald the milk again...
|
Ground Rice Pudding
Boil three ounces of rice in a pint of milk, stirring it all well
together the whole time of boiling. Pour it into a pan, and stir in ...
|
Rice Hunting Pudding
To a pound of suet, half a pound of currants, a pound of jar raisins
stoned, five eggs, leaving out two whites, half a pound of ground...
|
Kitchen Rice Pudding
Half a pound of rice in two quarts of boiling water, a pint and a half
of milk, and a quarter of a pound of beef or mutton suet, shred...
|
Rice Plum Pudding
Half a pound of rice boiled in milk till tender, but the milk must not
run thin about it; then take half a pound of raisins, and the l...
|
Small Rice Puddings
Set three ounces of flour of rice over the fire in three quarters of a
pint of milk; stir it constantly; when stiff, take it off, pour...
|
Swedish Rice Pudding
Wash one pound of rice six or eight times in warm water; put it into a
stewpan upon a slow fire till it bursts; strain it through a si...
|
Rice White Pot
Boil one pound of rice, previously well washed in two quarts of new
milk, till it is much reduced, quite tender, and thick; beat it in...
|
Sago Pudding
Boil a quarter of a pound of sago in a pint of new milk, till it is very
thick; stir in a large piece of butter; add sugar and nutmeg ...
|
Spoonful Pudding
A table-spoonful of flour, a spoonful of cream or milk, some currants,
an egg, a little sugar and brandy, or raisin wine. Make them ro...
|
Plain Suet Pudding Baked
Four spoonfuls of flour, four spoonfuls of suet shred very fine, three
eggs, mixed with a little salt, and a tea-cupful of milk. Bake ...
|
Suet Pudding Boiled
Shred a pound of beef suet very fine; mix it with a pound of flour, a
little salt and ginger, six eggs, and as much milk as will make ...
|
Tansy Pudding
Beat sixteen eggs very well in a wooden bowl, leaving out six whites,
with a little orange-flower water and brandy; then add to them b...
|
Another Way
Take five ounces of grated bread, a pint of milk, five eggs, a little
nutmeg, the juice of tansy and spinach, to your taste, a quarter...
|
Tapioca Pudding
Take a small tea-cupful of tapioca, and rather more than half that
quantity of whole rice; let it soak all night in water, just enough...
|
Neat's Tongue Pudding
Boil a neat's tongue very tender; when cold, peel and shred it very
fine, after grating as much as will cover your hand. Add to it som...
|
Quatre Fruits
Take picked strawberries, black currants, raspberries, and the little
black cherries, one pound of each, and two quarts of brandy. Inf...
|
Quinces To Preserve
Put a third part of the clearest and largest quinces into cold water
over the fire, and coddle till tender, but not so as to be broken...
|
Quinces To Preserve Whole
Pare the quinces very thin, put them into a well-tinned saucepan; fill
it with hard water, lay the parings over the fruit, and keep th...
|
Ramaquins No 1
Take two ounces of Cheshire cheese grated, two ounces of white bread
grated, two ounces of butter, half a pint of cream, and a little ...
|
Ramaquins No 2
Take very nearly half a pound of Parmesan cheese, two ounces of mild
Gloucester, four yolks of eggs, about six ounces of the best butt...
|
Ramaquins No 3
Put to a little water just warm a little salt; stir in a quarter of a
pound of butter; it must not boil. When well mixed, let it stand...
|
Ramaquins No 4
Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces
of butter; beat them fine in a mortar, and make them up in cake...
|
Raspberries To Preserve
Take the juice of red and white raspberries; if you have no white
raspberries, put half codling jelly; put a pint and a half of juice ...
|
Another Way
Put three quarters of a pound of moist sugar to every quart of fruit,
and let them boil gently till they jelly.
...
|
Raspberries To Preserve In Currant Jelly
Strip the currants from the stalks; weigh one pound of sugar to one
pound of fruit, and to every eight pounds of currants put one poun...
|
Raspberry Jam No 1 Very Good
Take to each pound of raspberries half a pint of juice of red and white
currants, an equal quantity of each, in the whole half a pint,...
|
Raspberry Jam No 2
Weigh equal quantities of sugar and of fruit; put the fruit into a
preserving-pan: boil it very quickly; break it; and stir it constan...
|
Raspberry Jam No 3
To six quarts of raspberries put three pounds of refined sugar finely
pounded; strain half the raspberries from the seed; then boil th...
|
Raspberry Paste
Break three parts of your raspberries red and white; strain them through
linen; break the other part, and put into the juice; boil it ...
|
Apple Tart With Rice Crust
Pare and quarter six russet apples; stew them till soft; sweeten with
lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in ...
|
Another Way
Pare and core as many apples as your dish will conveniently bake; stew
them with sugar, a bit of lemon-peel, and a little cinnamon. Pr...
|
Rolls
Take two pounds of flour; divide it; put one half into a deep pan; rub
two ounces of butter into the flour; the whites of two eggs whi...
|
Another Way
Take one quart of fine flour; wet it with warm milk, and six
table-spoonfuls of small beer yest, a quarter of a pound of butter, and
...
|
Excellent Rolls
Take three pounds of the finest flour, and mix up the yolks of three
eggs with the yest. Wet the flour with milk, first melting in the...
|
Little Rolls
One pound of flour, two or three spoonfuls of yest, the yolks of two
eggs, the white of one, a little salt, moistened with milk. This ...
|
Breakfast Rolls
Rub exceedingly fine two ounces of good butter in a pound and three
quarters of fine flour. Mix a table-spoonful of yest in half a pin...
|
Another Way
With two pounds of flour mix about half a pound of butter, till it is
like crumbled bread; add two whole eggs, three spoonfuls of good...
|
Brentford Rolls
Take two pounds of fine flour; put to it a little salt, and two
spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh
...
|
Dutch Rolls
Into one pound of flour rub three ounces of butter; with a spoonful of
yest, mixed up with warm milk, make it into light paste; set it...
|
French Rolls No 1
Seven pounds of flour, four eggs leaving out two yolks--the whites of
the eggs should be beaten to a snow--three quarters of a pint of...
|
French Rolls No 2
Take two or three spoonfuls of good yest, as much warm water, two or
three lumps of loaf-sugar, and the yolk of an egg. Mix all togeth...
|
French Rolls No 3
To half a peck of the best flour put six eggs, leaving out two whites, a
little salt, a pint of good ale yest, and as much new milk, a...
|
Milton Rolls
Take one pound of fine rye flour, a little salt, the yolk of one egg, a
small cupful of yest, and some warm new milk, with a bit of bu...
|
Runnet
Take out the stomachs of fowls before you dress them; wash and cleanse
them thoroughly; then string them, and hang them up to dry. Whe...
|
Another Way
Take the curd out of a calf's maw; wash and pick it clean from the hair
and stones that are sometimes in it, and season it well with s...
|
Rusks
Take flour, water, or milk, yest, and brown sugar; work it just the same
as for bread. Make it up into a long loaf, and bake it. Then ...
|
Another Way
Put five pounds of fine flour in a large basin; add to it eight eggs
unbeat, yolks and whites; dissolve half a pound of sugar over the...
|
Rusks And Tops And Bottoms
Well mix two pounds of sugar, dried and sifted, with twelve pounds of
flour, also well dried and sifted. Beat up eighteen eggs, leavin...
|
Sally Lunn
To two pounds of fine flour put about two table-spoonfuls of fresh yest,
mixed with a pint of new milk made warm. Add the yolks of thr...
|
Slip-cote
A piece of runnet, the size of half-a-crown, put into a table-spoonful
of boiling water over-night, and strained into a quart of new m...
|
Souffle
Two table-spoonfuls of ground rice, half a pint of milk or cream, and
the rind of a lemon, pared very thin, sugar, and a bay-leaf, to ...
|
Another Way
Make a raised pie of any size you think proper. Take some milk, a
bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it til...
|
Souffle Of Apples And Rice
Prepare some rice of a strong solid substance; dress it up all round a
dish, the same height as a raised crust, that is, about three i...
|
Strawberries To Preserve For Eating With Cream
Take the largest scarlet strawberries you can get, full red, but not too
ripe, and their weight in double-refined sugar. Take more str...
|
Strawberries To Preserve In Currant Jelly
Boil all the ordinary strawberries you can spare in the water in which
you mean to put the sugar to make the syrup for the strawberrie...
|
Strawberries To Preserve In Gooseberry Jelly
Take a quart of the sharpest white gooseberries and a quart of water;
let them come up to a boil, and then strain them through a lawn ...
|
Strawberry Jam Very Good
To one pound of scarlet strawberries, which are by far the best for the
purpose, put a pound of powdered sugar. Take another half poun...
|
Another Way
Gather the strawberries very ripe; bruise them fine; put to them a
little juice of strawberries; beat and sift their weight in sugar, ...
|
Sugar To Clarify
Break into pieces two pounds of double-refined sugar; put it into a
stewpan, with a pint of cold spring water; when dissolved, set it ...
|
Syllabub
Take a quart of cream with a slice or two of lemon-peel, to be laid to
soak in the cream. Take half a pint of sack and six spoonfuls o...
|
Another Way
Mix a quart of cream, not too thick, with a pint of white wine, and the
juice of two lemons; sweeten it to your taste; put it in a bro...
|
Everlasting Syllabub Very Excellent
Take a quart and half a pint of cream, one pint of Rhenish wine, half a
pint of sack, the juice of three lemons, about a pound of doub...
|
Solid Syllabub
Half a pint of white wine, a wine-glass of brandy, the peel of a lemon
grated and the juice, half a pound of powdered loaf-sugar, and ...
|
Whipt Syllabub
Boil a quart of cream with a bit of cinnamon; let it cool; take out the
cinnamon, and sweeten to your taste. Put in half a pint of whi...
|
Taffy
Two pounds of moist sugar, an ounce of candied orange-peel, the same of
citron, the juice of three lemons, the rind of two grated, and...
|
Trifle No 1
Take as many macaroons as the bottom of your dish will hold; peel off
the wafers, and dip the cakes in Madeira or mountain wine. Make ...
|
Trifle No 2
Take a quart of sweet cream; boil it with a blade of mace and a little
lemon-peel; sweeten it with sugar; keep stirring it till it is ...
|
Trifle No 3
Cover the bottom of your dish with maccaroons and ratafia cakes; just
wet them all through with mountain wine or raisin wine; then mak...
|
Trotter Jelly
Boil four sheep's trotters in a quart of water till reduced to a pint,
and strain it through a fine sieve.
...
|
Veal And Ham Pates
Chop six ounces of ready dressed lean veal and three ounces of ham very
small; put it into a stewpan, with an ounce of butter rolled i...
|
Venison Pasty
Bone a neck and breast of venison, and season them well with salt and
pepper; put them into a pan, with part of a neck of mutton slice...
|
Vol-au-vent
Take a sufficient quantity of puff-paste, cut it to the shape of the
dish, and make it as for an apple pie, only without a top. When b...
|
Wafers
Take a pint of cream, melt in it half a pound of butter, and set it to
cool. When cold, stir into it one pound of well dried and sifte...
|
Sugar Wafers
Take some double-refined sugar, sifted; wet it with the juice of lemon
pretty thin, and then scald it over the fire till it candies on...
|
Walnuts To Preserve
Take fine large walnuts at the time proper for pickling; prick, with a
large bodkin, seven or eight holes in each to let out the water...
|
White Walnuts
Take nuts that are neither too large nor too small; peel them to the
white, taking off all the green with care, and throw them into pu...
|
Mustard Whey
Take milk and water of each a pint, bruised mustard seed an ounce and a
half; boil these together till the curd is perfectly separated...
|
Yest
Boil one ounce of hops in three quarts of water until reduced to about
three pints. Pour it upon one pound of flour; make it into a ba...
|
Excellent Yest
Put a pint of well boiled milk into a hasty-pudding, and beat it till
cold and there are few lumps remaining; then put to it two spoon...
|
Potato Yest
Boil rather more than a quarter of a peck of potatoes; bruise them
through a colander; add half a pound of fine flour, and thin it wit...
|
Another Way
Weigh four pounds of raw potatoes pared; boil them in five pints of
water. Wash and rub them through a sieve with the water in which t...
|
General Directions
Stone jars, well glazed, are best for all sorts of pickles, as earthen
vessels will not resist the vinegar, which penetrates through t...
|
Green Almonds
Boil a quantity of vinegar proportionate to that of the almonds to be
pickled, skim it, and put into it salt, mace, ginger, Jamaica an...
|
Artichokes
Artichokes should be laid about six hours in a very strong brine of salt
and water. Then put them into a pot of boiling water, and boi...
|
Artichokes To Boil In Winter
Boil your artichokes for half a day in salt and water; put them into a
pot of boiling water, allowing them to continue boiling until y...
|
Asparagus
Scrape the asparagus, and cut off the prime part at the ends; wipe them,
and lay them carefully in a jar or jelly-pot, pour vinegar ov...
|
Barberries No 1
Gather the barberries when full ripe, picking out those that look bad.
Lay them in a deep pot. Make two quarts of strong brine of salt...
|
Barberries No 2
Colour the water of the worst barberries, and add salt till the brine is
strong enough to bear an egg. Boil it for half an hour, skimm...
|
Barberries No 3
Boil a strong brine of salt and water, let it stand till quite cold, and
pour it upon the barberries.
...
|
Barberries No 4
Put into a jar some maiden barberries, with a good quantity of salt; tie
on a bladder, and when the liquor scums change it.
...
|
Beet-root
Beet-root must be boiled in strong salt and water, to which add a pint
of vinegar and a little cochineal. When boiled enough, take it ...
|
Another
Boil the root till tender, peel it, and, if you think proper, cut it
into shapes. Pour over it a hot pickle of white wine vinegar,
ho...
|
Beet-root And Turnips
Boil your beet-root in salt and water, with a little cochineal and
vinegar; when half boiled, put in your turnips pared; when they are...
|
Cabbage
Shave the cabbage into long slips, or, if you like, cut it in quarters.
Scald it in salt and water for about four minutes; then take i...
|
Red Cabbage No 1
Slice the cabbage very fine crosswise, put it on an earthen dish,
sprinkle a handful of salt over it, cover it with another dish, and ...
|
Red Cabbage No 2
Slice the cabbage into a colander, sprinkle each layer with salt, let it
drain two days; then put it into wide-mouthed bottles, pour o...
|
Red Cabbage No 3
Take a firm cabbage cut in quarters; slice it; boil your vinegar with
ginger and pepper; let it stand till cold; then pour it over you...
|
Capers
Capers are the produce of, a small shrub, but preserved in pickle, and
are grown in some parts of England, but they come chiefly from ...
|
Capsicum
Let the pods be gathered with the stalks on before they turn red, and
with a penknife cut a slit down the side, and take out all the s...
|
Cauliflower
Cut from the closest and whitest heads pieces about the length of your
finger, and boil them in a cloth with milk and water, but not t...
|
Another Way
Having cut the flower in bunches, throw them for a minute into boiling
salt and water, and then into cold spring water. Drain and dry ...
|
Clove Gilliflower Or Any Other Flower For Salads
Put an equal weight of the flowers and of sugar, fill up with white wine
vinegar, and to every pint of vinegar put a pound of sugar.
...
|
Codlings
The codlings should be the size of large walnuts; put vine leaves in the
bottom of your pan, and lay in the codlings, covering with le...
|
Cucumbers No 1
Gather young cucumbers, commonly called gherkins--the small long sort
are considered the best--wipe them very clean with a cloth; boil...
|
Cucumbers No 2
In a large earthen pan mix spring water and salt well together, taking
two pounds of salt to every gallon of water. Throw in your cucu...
|
Cucumbers No 3
Wipe the cucumbers clean with a coarse cloth, and put them into a jar.
Take some vinegar, into which put pepper, ginger, cloves, and a...
|
Large Cucumbers Mango Of
Take a cucumber, cut out a slip from the side, taking out the seeds, but
be careful to let as much of the meat remain as you can. Brui...
|
Another
Scrape out the core and seed, filling them with whole pepper, a clove of
garlic, and other spice. Put them into salt and water, covere...
|
Cucumbers Sliced
Take cucumbers not full grown, slice them into a pewter dish; to twelve
cucumbers put three or four onions sliced, and as you do them ...
|
Cucumbers Stuffed
Take six or eight middling-sized cucumbers, the smoothest you can
procure; pare them, cut a small piece off the end, and scoop out all...
|
Cucumbers To Preserve
Take some small cucumbers, and large ones that will cut in quarters, but
let them be as green and as free from seeds as you can get th...
|
French Beans No 1
Gather them when very slender; string and parboil them in very strong
salt and water; then take them out, and dry them between two lin...
|
French Beans No 2
Take from the small slender beans their stalks, and let them remain
fourteen days in salt and water; then wash and well cleanse them f...
|
French Beans No 3
Put in a large jar a layer of beans, the younger the better, and a layer
of salt, alternately, and tie it down close. When wanted for ...
|
Herrings To Marinate
Take a quarter of a hundred of herrings; cut off their heads and tails;
take out the roes, and clean them; then take half an ounce of ...
|
Herrings Red Trout Fashion
Cut off their heads, cleanse them well, and lay a row at the bottom of
an earthen pot, sprinkling them over with bay salt and saltpetr...
|
India Pickle Called Picolili No 1
Lay one pound of ginger in salt and water for a whole night; then scrape
and cut it in thin slices, and lay them in the sun to dry; pu...
|
India Pickle No 2
Select the closest and whitest cabbage you can get, take off the outside
leaves, quarter and cut them into thin slices, and lay them u...
|
India Pickle No 3
Boil one pound of salt, four ounces of ginger, eight ounces of shalots
or garlic, a spoonful of cayenne pepper, two ounces of mustard ...
|
Lemons No 1
Cut the lemons through the yellow rind only, into eight parts; then put
them into a deep pan, a layer of salt and a layer of lemons, s...
|
Lemons No 2
Take twelve lemons pared so thin that not the least of the whites is to
be seen; slit them across at each end, and work in as much sal...
|
Lemons No 3
Take two dozen lemons, cut off about an inch at one end, scoop out all
the pulp, fill them with salt, and sew on the tops. Let them co...
|
Lemons No 4
Quarter the lemons lengthwise, taking care not to cut them so low as to
separate; put a table-spoonful of salt into each. Set them on ...
|
Lemons No 5
Select small thick-rinded lemons; rub them with a flannel; slit them in
four parts, but not through to the pulp; stuff the slits full ...
|
Lemons No 6
Boil them in water and afterwards in vinegar and sugar, and then cut
them in slices.
...
|
Lemons Or Oranges
Select fruit free from spots; lay them gently in a barrel. Take pure
water, and make it so strong with bay-salt as that it would bear ...
|
Mango Cossundria Or Pickle
Take of green mangoes two pounds, green ginger one pound, yellow mustard
seed one pound; half dried chives, garlic, salt, mustard, oil...
|
Melons
Scoop your melons clean from the pulp; fill them with scraped
horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed,
...
|
Melons To Imitate Mangoes
Cut off the tops of the melons, so as that you may take out the seeds
with a small spoon; lay them in salt and water, changing it ever...
|
Melons Or Cucumbers As Mangoes
Pour over your melons or other vegetables boiling hot salt and water,
and dry them the next day; cut a piece out of the side; scrape a...
|
Mushrooms No 1
Gather your mushrooms in August or September, and peel off the uppermost
skin; cut the large ones into quarters, and, as you do them, ...
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Mushrooms No 2
Put your mushrooms into salt and water, and wash them clean with a
flannel, throw them into water as you do them; then boil some salt ...
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Mushrooms No 3
Cut off the stalks of the small hard mushrooms, called buttons, and wash
and rub them dry in a clean flannel. Boil some water and salt...
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Mushrooms No 4
Put young mushrooms into milk and water; take them out, dry them well,
and put them into a brine made of salt and spring water. Boil t...
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Mushrooms No 5
Put your mushrooms into water; rub them very clean with a piece of
flannel; put them into milk and water, and boil them till they are
...
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Mushrooms No 6
Peel your mushrooms, and throw them into clean water; wash them in two
or three waters, and boil them in a little water, with a bundle...
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Mushrooms No 7
Clean them very well, and take out the gills; boil them tender with a
little salt, and dry them with a cloth. Make a strong brine; whe...
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Brown Mushrooms
Wipe them very clean, put them into a stewpan with mace, cloves, pepper,
and salt, and to every quart of mushrooms put about two large...
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Mushrooms To Dry
Cut off their stalks, and cut or scrape out the gills, and with a little
salt put them into a saucepan. Set them on the fire, and let ...
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Mushroom Liquor And Powder
Take about a peck of mushrooms, wash them, and rub them with a piece of
flannel, taking out the gills, but do not peel them. Put to th...
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Mustard Pickle
Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt
them together, and let them stand in the salt for a few days. ...
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Nasturtiums
The seed must be full grown and gathered on a dry day. Let them lie two
or three days in salt and water; take them out, well dry them,...
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Onions No 1
Take your onions when they are dry enough to lay up for winter, the
smaller the better they look: put them in a pot, cover them with s...
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Onions No 2
Take the smallest onions you can get; peel and put them into spring
water and salt made very strong. Shift them daily for six days; th...
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Onions No 3
Peel some small white onions, and boil them in water with salt; strain
them, and let them remain till cool in a cloth. Make the pickle...
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Onions No 4
Put your small onions, after peeling them, into salt and water, shifting
them once a day for three or four days; set them over the fir...
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Onions No 5
Parboil small white onions, and let them cool. Make a pickle with half
vinegar, half wine, into which put some salt, a little ginger, ...
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Onions No 6
Take the small white round onions; peel off the brown skin. Have ready a
stewpan of boiling water; throw in as many onions as will cov...
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Spanish Onions Mango Of
Having peeled your onions, cut out a small piece from the bottom, scoop
out a little of the inside, and put them into salt and water f...
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Orange And Lemon Peel
Boil the peels of the fruit in vinegar and sugar, and lay them in the
pickle; but be careful to cut them in small long slices, about t...
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Oysters No 1
Take a quantity of large oysters with their liquor; wash well all the
grit from them, and to every three pints of clear water put half...
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Oysters No 2
Parboil some large oysters in their own liquor; make pickle of their
liquor with vinegar, a pint of white wine, mace, salt and pepper;...
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Oysters No 3
Take whole pepper and mace, of each a quarter of an ounce, and half a
pint of white wine vinegar. Set the oysters on the fire, in thei...
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Oysters No 4
Take the largest oysters you can get, and just plump them over the fire
in their own liquor; then strain it from them, and cover the o...
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Oysters No 5
Simmer them, till done, in their own liquor; take them out one by one,
strain the liquor from them, and boil them with one third of vi...
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Oysters No 6
Take whole pepper and mace, of each a quarter of an ounce, and put to
them half a pint of white wine vinegar.
...
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Peaches Mango Of
Take some of the largest peaches, when full grown and just ripening,
throw them into salt and water, and add a little bay-salt. Let th...
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Purslain Samphire Broom Buds &c
Pick the dead leaves from the branches of purslain, and lay them in a
pan. Make some strong brine; boil and skim it clean, and, when b...
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Quinces
Cut in pieces half a dozen quinces; put them into an earthen pot, with a
gallon of water and two pounds of honey. Mix the whole togeth...
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Radish Pods
Make a pickle with cold spring water and bay salt, strong enough to bear
an egg; put in your pods; lay a thin board on them to keep th...
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Salmon No 1
Cut off the head of the fish, take out the intestines, but do not slit
the belly; cut your pieces across, about two or three inches in...
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Salmon No 2
Well scrape the salmon, take out the entrails, and well wash and dry it.
Cut it in pieces of such size as you think proper; take three...
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Salmon No 3
Cut your fish into small slices, and clean them well from the blood, by
wiping and pressing them in a dry cloth; afterwards lay it in ...
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Salmon To Marinate
Cut your salmon in round slices about two inches thick, and tie it with
matting, like sturgeon; season it with pepper, mace, and salt;...
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Samphire
Pick and lay it in strong brine, cold; let it remain twenty-four hours,
boil the brine once on a quick fire, and pour it immediately o...
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Smelts
Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace,
ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pic...
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Suckers Before The Leaves Are Hard
Pare off all the hard ends of the leaves and stalks of the suckers, and
scald them in salt and water, and, when cold, put them into gl...
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Vinegar For Pickling No 1
Take the middling sort of beer, but indifferently hopped, let it work as
long as possible, and fine it down with isinglass; then draw ...
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Vinegar No 2
To a pound and a half of the brownest sugar put a gallon of warm water;
mix it well together; then spread a hot toast thick with yest,...
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Vinegar No 3
To every gallon of water put three pounds of Malaga raisins; stop it up
close, and let it stand in the cellar two years.
...
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Camp Vinegar
Infuse a quarter of an ounce of cayenne, four heads of garlic, some
shalots, half a drachm of cochineal, a quarter of a pint of ketchu...
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Another
Half an ounce of cayenne pepper, a large head of garlic, half a drachm
of cochineal, two spoonfuls of soy, the same of walnut pickle, ...
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Chili Vinegar
Gather the pods of capsicum when full ripe; put them into a jar with a
clove of garlic and a little cayenne pepper; boil the vinegar, ...
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Elder-flower Vinegar No 1
Put two gallons of strong alegar to a peck of the pips of elder-flowers,
set it in the sun in a stone jar for a fortnight, and then fi...
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Elder-flower Vinegar No 2
Take good vinegar, fill a cask three quarters full, and gather some
elder-flowers, nearly or moderately blown, but in a dry day; pick ...
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Elder-flower Vinegar No 3
Pick the flowers before they are too much blown from the stalks, and dry
them in the sun, but not when it is very hot. Put a handful o...
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Elder-flower Vinegar No 4
Gather the elder-flowers in dry weather, pick them clean from the
stalks, and put two pints of them to a gallon of the best white wine...
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Garlic Vinegar
Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a
quart of vinegar.
...
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Gooseberry Vinegar
To every gallon of water take six pounds of full ripe gooseberries;
bruise them, and put them into a vessel, pouring the water cold up...
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Plague Or Four Thieves' Vinegar
Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large
handful; put them into a stone jar, with a gallon of the best ...
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Raisin Vinegar
Put four quarts of spring water to two pounds of Malaga raisins, lay a
stone or slate over the bung-hole, and set it in the sun till r...
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Raspberry Vinegar No 1
Fill a very large jug or jar with raspberries; then pour as much white
wine vinegar upon them as it will hold; let it stand four days,...
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Raspberry Vinegar No 2
Take two pounds of sugar; dissolve it in a pint of water; then clarify,
and let it boil till it is a thick syrup. Take the same quanti...
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Raspberry Vinegar No 3
Fill a jug with raspberries; add as much of the best vinegar as the jug
will hold; let the fruit steep ten or twelve days; then strain...
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Walnuts Black No 1
Take large full grown walnuts before they are hard; lay them in salt and
water for two days: then shift them into fresh water, and let...
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Walnuts No 2
About midsummer take your walnuts, run a knitting-needle through them,
and lay them in vinegar and salt, sufficiently strong to bear a...
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Walnuts No 3
Take the large French nuts, wipe them clean, and wrap each in a
vine-leaf; put them into a weak brine of salt and water for a fortnigh...
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Walnuts No 4
Take a hundred walnuts, at the beginning of July, before they are
shelled; just scald them, that the skin may rub off, then put them i...
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Walnuts No 5
Put into a stone jar one hundred large double nuts. Take one ounce of
Jamaica and four ounces of black pepper, two of ginger, one of c...
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Walnuts Green
Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and
pour it boiling hot over the walnuts, tying them down close for ...
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Walnut Ketchup
To three pints of the best white wine vinegar put nine Seville oranges
peeled, and let them remain four months. Pound or bruise two hu...
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Another
Cut in slices about one hundred of the largest walnuts for pickling; cut
through the middle a quarter of a pound of shalots, and beat ...
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Ale To Drink In A Week
Tun it into a vessel which will hold eight gallons, and, when it has
done working and is ready to bottle, put in some ginger sliced, a...
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Very Rare Ale
When your ale is tunned into a vessel that will hold eight or nine
gallons, and has done working, and is ready to be stopped up, take ...
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Orange Ale
Boil twenty gallons of spring water for a quarter of an hour; when cool,
put it into a tub over a bushel of malt, and let it stand one...
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Aqua Mirabilis A Very Fine Cordial
Three pints of sack, three pints of Madeira, one quart of spirit of
wine, one quart of juice of celandine leaves, of melilot flowers,
...
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Bitters
One drachm of cardamom seed, two scruples of saffron, three ounces of
green root, two scruples of cochineal, and four ounces of orange...
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Another Way
Ginger and cardamom seed, of each three pennyworth, saffron,
orange-peel, and cochineal, of each two pennyworth, put into one gallon
...
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Cherry Brandy
Four pounds of morella cherries, two quarts of brandy, and twelve
cloves, to be sweetened with syrup of ginger made in the following
...
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Cordial Cherry Water
Nine pounds of the best red cherries, nine pints of claret, eight ounces
of cinnamon, three ounces of nutmegs; bruise your spice, ston...
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A Very Fine Cordial
One ounce of syrup of gilliflowers, one dram of confection of alkermes,
one ounce and a half of borage water, the like of mint water, ...
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Cup
Take the juice of three lemons and the peel of one, cut very thin; add a
pint, or rather more, of water, and about half a pound of whi...
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Elder-flower Water
To every gallon of water take four pounds of loaf sugar, boiled and
clarified with eggs, according to the quantity, and thrown hot upo...
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Elderberry Syrup
Pick the elderberries when full ripe; put them into a stone jar, and set
them in the oven, or in a kettle of boiling water, till the j...
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Ginger Beer No 1
Boil six gallons of water and six pounds of loaf sugar for an hour, with
three ounces of ginger, bruised, and the juice and rind of tw...
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Ginger Beer No 2
Four ounces of ground ginger, two ounces of cream of tartar, three large
lemons, cut in slices and bruised, three pounds of loaf sugar...
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Ginger Beer No 3
To make ginger beer fit for drinking twenty-four hours after it is
bottled, take two ounces of ground ginger, two ounces of cream of
...
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Ginger Beer No 4
Ten gallons of water, twelve pounds of loaf sugar, the whites of four
eggs, well beaten; mix them together when cold, and set them on ...
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Ginger Beer No 5
One gallon of cold water, one pound of lump sugar, two ounces of bruised
ginger, the rind of two large lemons; let these simmer ten mi...
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Imperial No 1
The juice of two large lemons, rather more than an equal quantity of
white wine, and an immoderate proportion of sugar, put into a dee...
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Imperial No 2
Four or five quarts of boiling water poured to two ounces of cream of
tartar, and the rinds of two lemons cut very thin, with half a p...
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Imperial No 3
Two ounces of cream of tartar, four ounces of sugar, six quarts of
boiling water, poured upon it, the juice and peel of a lemon; to be...
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Lemonade No 1
To two quarts of water take one dozen lemons; pare four or six of them
very thin, add the juice to the water, and sweeten to your tast...
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Lemonade No 2
The peel of five lemons and two Seville oranges pared very thin, so that
none of the white is left with it; put them in a basin, with ...
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Lemonade No 3
Three quarts of spring water, the juice of seven lemons peeled very
thin, the whites of four eggs well beaten, with as much loaf-sugar...
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Clarified Lemonade
Pare the rind of three lemons as thin as you can; put them into a jug,
with the juice of six lemons, half a pound of sugar, half a pin...
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Milk Lemonade
Squeeze the juice of six lemons and two Seville oranges into a pan, and
pour over it a quart of boiling milk. Put into another pan the...
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Transparent Lemonade
Take one pound and a half of pounded sugar of the finest quality, and
the juice of six lemons and six oranges, over which pour two qua...
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Lemon Water
Take twelve of the largest lemons; slice and put them into a quart of
white wine. Add of cinnamon and galingale, one quarter of an oun...
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Mead No 1
In six gallons of water dissolve fourteen pounds of honey; then add
three or four eggs, with the whites; set it upon the fire, and let...
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Mead No 2
Ten quarts of honey boiled one hour with thirty quarts of water; when
cold, put it into a cask, and add to it one ounce of cinnamon, o...
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Mead No 3
Take eight gallons of spring water, twelve pounds of honey, four pounds
of powdered sugar; boil them for an hour, keeping it well skim...
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Mithridate Brandy
Take four gallons of brandy; infuse a bushel of poppies twenty-four
hours; then strain it, and put two ounces of nutmegs, the same of
...
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Nonpareil
Pare six lemons very thin, put the rinds and juice into two quarts of
brandy; let it remain well corked four days. Set on the fire thr...
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Noyau
To one gallon of the best white French brandy, or spirit diluted to the
strength of brandy, put two pounds and a half of bitter almond...
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Orange Juice
One pound of fine sugar to a pint of juice; run it through a jelly-bag,
and boil it for a quarter of an hour; when cold, skim and bott...
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Spirit Of Oranges Or Lemons
Take the thickest rinded oranges or lemons; pare off the rinds very
thin; put into a glass bottle as many of these chips as it will ho...
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Cordial Orange Water
Take one dozen and a half of the highest coloured and thick-rinded
oranges; slice them, and put them into two pints of Malaga sack, an...
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Orgeat
Two quarts of new milk, one ounce of sweet almonds and eighteen bitter,
a large piece of cinnamon, and fine sugar to your taste. Boil ...
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Another Way
Four ounces of sweet almonds finely pounded, two ounces of white
sugar-candy, dissolved in spring-water, and a quart of cream; mix all...
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Excellent Punch
Three pints of barley-water and a piece of lemon-peel; let it stand till
cold; then add the juice of six lemons and about half a pint ...
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Milk Punch
To twenty quarts of the best rum or brandy put the peels of thirty
Seville oranges and thirty lemons, pared as thin as possible. Let t...
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Another Way
Take six quarts of good brandy, eight quarts of water, two pounds and a
half of lump sugar, eighteen lemons, and one large wine-glassf...
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Norfolk Punch
Take four gallons of the best rum; pare a dozen lemons and a dozen
oranges very thin; let the pulp of both steep in the rum twenty-fou...
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Roman Punch
The juice of ten lemons, and of two sweet oranges, the peel of an orange
cut very thin, and two pounds of powdered loaf-sugar, mixed t...
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Raspberry Liqueur
Bruise some raspberries with the back of a spoon, strain them, and fill
a bottle with the juice; stop it, but not very close. Add to a...
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Raspberry Vinegar
Fill a jar with raspberries, gathered dry, and pour over them as much of
the best white wine vinegar as will cover them. Let them rema...
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Ratafia Brandy
Apricot or peach kernels, with four ounces of fine sugar to a quart of
brandy. If you cannot get apricot kernels, two ounces of bitter...
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Shrub No 1
To a gallon of rum put three pints of orange-juice and one pound of
sugar, dissolving the sugar in the juice. Then put all together in...
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Shrub No 2
Take two quarts of the juice of oranges and lemons, and dissolve in it
four pounds and a half of sugar. Steep one-fourth part of the o...
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Shrub No 3
One gallon of rum, one pound and two ounces of double-refined sugar, one
quart of orange-juice, mixed and strained through a sieve.
...
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Currant Shrub
Pick the currants from the stalks; bruise them in a marble mortar; run
the juice through a flannel bag. Then take two quarts of the cl...
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Spruce Beer
For one quarter cask of thirty gallons take ten or twelve ounces of
essence of spruce and two gallons of the best molasses; mix them w...
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Bittany Wine
Take six gallons of water and twelve pounds of sugar; put your sugar and
water together. Let it boil two hours; then, after taking it ...
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Sham Champagne
To every pound of ripe green gooseberries, when picked and bruised, put
one quart of water; let it stand three days, stirring it twice...
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Cherry Wine
Pound morella cherries with the kernels over-night, and set them in a
cool place. Squeeze them through canvas, and to each quart of ju...
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Another Way
Take twenty-four pounds of cherries, cleared from the stalks, and mash
them in an earthen pan; then put the pulp into a flannel bag, a...
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Cowslip Wine No 1
To twenty gallons of water, wine measure, put fifty pounds of lump
sugar; boil it, and skim it till it is very clear; then put it into...
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Cowslip Wine No 2
To a gallon of water put three pounds of lump sugar; boil them together
for an hour, skimming all the while. Pour it upon the cowslips...
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Cowslip Wine No 3
Take fourteen gallons of water and twenty-four pounds of sugar; boil the
water and sugar one hour; skim it till it is clear. Let it st...
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Currant Wine No 1
Gather the currants dry, without picking them from the stalks; break
them with your hands, and strain them. To every quart of juice pu...
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Currant Wine No 2
To every gallon of ripe currants put a gallon of cold water. When well
broken with the hands, let it stand twenty-four hours. Then squ...
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Currant Wine No 3
Put into a tub a bushel of red currants and a peck of white; squeeze
them well, and let them drain through a sieve upon twenty-eight p...
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Currant Or Elder Wine
After pressing the fruit with the hand or otherwise, to every gallon of
juice add two gallons of water that has been boiled and stood ...
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Black Currant Wine
Ten pounds of fruit to a gallon of water; let it stand two or three
days. When pressed off, put to every gallon of liquor four pounds ...
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Red Currant Wine
Gather the fruit dry; pick the leaves from it, and to every twenty-five
pounds of currants put six quarts of water. Break the currants...
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Another Way
Take twenty-four pounds of currants; bruise them, and add to that
quantity three gallons of water. Let it stand two days, stirring it
...
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Red Or White Currant Wine
Take to every gallon of juice one gallon of water, to every gallon of
water three pounds and a half of the best Lisbon sugar. Squeeze ...
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White Currant Wine
To each sieve of currants take twenty-five pounds of moist sugar, and to
every gallon of juice two gallons of water. Squeeze the fruit...
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Damson Wine
Take four gallons of water, and put to every gallon four pounds of
Malaga raisins and half a peck of damsons. Put the whole into a ves...
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Elder Wine No 1
Take elderberries, when ripe; pick them clean from the stalk; press out
the juice through a hair sieve or canvas-bag, and to every gal...
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Elder Wine No 2
To a gallon of water put a quarter of a peck of berries, and three
pounds and a half of Lisbon sugar. Steep the berries in water forty...
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Elder Wine No 3
Take twenty-four pounds of raisins, of whatever sort you please; pick
them clean, chop them small, put them into a tub, and cover them...
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Elder Wine No 4
Mash eight gallons of picked elderberries to pieces, add as much spring
water as will make the whole nine gallons, and boil slowly for...
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Elder Wine No 5
Half a gallon of ripe berries to a gallon of water; boil it half an
hour; strain it through a sieve. To every gallon of liquor put thr...
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Elder-flower Wine
To six gallons of water put eighteen pounds of lump-sugar; boil it half
an hour, skimming it all the time. Put into a cask a quarter o...
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Sham Frontiniac
To three gallons of water put nine pounds of good loaf-sugar; boil it
half an hour; when milk-warm, add to it nearly a peck of elder-f...
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Mixed Fruit Wine
Take currants, gooseberries, raspberries, and a few rose-leaves, three
pints of fruit, mashed all together, to a quart of cold water. ...
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Ginger Wine No 1
With four gallons of water boil twelve pounds of loaf-sugar till it
becomes clear. In a separate pan boil nine ounces of ginger, a lit...
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Ginger Wine No 2
Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six
ounces of bruised ginger, the peel of six lemons pared very thi...
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Ginger Wine No 3
To ten gallons of water put eight pounds of loaf-sugar and three ounces
of bruised ginger; boil all together for one hour, taking the ...
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Ginger Wine No 4
To every gallon of water put one pound and a half of brown sugar and one
ounce of bruised ginger, and to each gallon the white of an e...
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Gooseberry Wine No 1
To every pound of white amber gooseberries, when heads and tails are
picked off and well bruised in a mortar, add a quart of spring wa...
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Gooseberry Wine No 2
To three quarts of full grown gooseberries well crushed put one gallon
of water well stirred together for a day or two. Then strain an...
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Gooseberry Wine No 3
A pound of sugar to a pound of fruit: melt the sugar, and bruise the
gooseberries with an apple-beater, but do not beat them too small...
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Gooseberry Wine No 4
Proceed as directed for white currant wine, but use loaf-sugar. Large
pearl gooseberries, not quite ripe, make excellent champagne.
...
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Grape Wine
Pick and squeeze the grapes; strain them, and to each gallon of juice
put two gallons of water. Put the pulp into the measured water; ...
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Lemon Wine
To every gallon of water put three pounds and a half of loaf-sugar; boil
it half an hour, and to every ten gallons, when cold, put a p...
|
Sham Madeira
Take thirty pounds of coarse sugar to ten gallons of water; boil it half
an hour; skim it clean, and, when cool, put to every gallon o...
|
Orange Wine No 1
Take six gallons of water to twelve pounds of lump-sugar; put four
whites of eggs, well beaten, into the sugar and water cold; boil it...
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Orange Wine No 2
To make ten gallons of wine, pare one hundred oranges very thin, and put
the peel into a tub. Put in a copper ten gallons of water, wi...
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Orange Wine No 3
To a gallon of wine put three pounds of lump sugar; clarify this with
the white of an egg to every gallon. Boil it an hour, and when t...
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Sham Port Wine
Cover four bushels of blackberries with boiling hot water, squeeze them,
and put them into a vessel to work. After working, draw or po...
|
Raisin Wine No 1
Take one hundred weight of raisins, of the Smyrna sort, and put them
into a tub with fourteen gallons of spring water. Let them stand ...
|
Raisin Wine No 2
Take four gallons of water, and boil it till reduced to three, four
pounds of raisins of the sun, and four lemons sliced very thin; ta...
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Raisin Wine No 3
To one hundred pound of raisins boil eighteen gallons of water, and let
it stand till cold, with two ounces of hops. Half chop your ra...
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Raisin Wine No 4
Take a brandy cask, and to every gallon of water put five pounds of
Smyrna raisins with the stalks on, and fill the cask, bunging it c...
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Vegetable Soup
Boil a soup-bone all day in plenty of water; strain it, add a little
salt, and let it stand until the next day. In the morning, boil
...
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Noodle Soup
Boil two good, fat old chickens until all that is good of them is
extracted for the broth. For the noodles, take two eggs, a pinch of
...
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Onion Soup
Four large onions, cut up (not sliced), six ounces of butter, salt,
cayenne, soup stock, with yolks of four eggs, one-fourth of a lo...
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Veal Soup
Two legs of veal, put on with boiling water and skimmed; when
skimmed, add butter. Prepare rice by boiling. When the soup is done,
re...
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Pea Soup
Parboil the peas in saleratus water (one heaping teaspoon to kettle
two-thirds full of water), then wash well and put in to boil with ...
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Sandwiches
Sandwiches may be made from one of three or four kinds of bread; whole
wheat bread, Boston brown or oatmeal bread, white bread and r...
|
To Keep Sandwiches
It is frequently necessary to make sandwiches several hours before they
are needed. As they dry quickly they must be carefully wrapped...
|
Bread
To make good sandwiches, especially when one is a long way from a city,
it is quite necessary to know how to make sandwich bread, whic...
|
Yeast
4 good sized potatoes
1 quart of boiling water
2 tablespoonfuls of sugar
1 tablespoonful of salt
Pare and grate the potat...
|
German Potato Bread
Boil one potato until tender; mash it through a sieve, add to it a half
pint of warm water and a teaspoonful of sugar. Stir in one cup...
|
Nineteenth Century Bread
Scald a pint of milk, add a pint of water, a teaspoonful of salt, and
when lukewarm, one compressed yeast cake moistened in a little w...
|
White Bread
Add a pint of water to a pint of scalded milk; when lukewarm add one
compressed yeast cake, moistened, and a teaspoonful of salt. Add
...
|
Nut Bread
1 quart of flour
4 level teaspoonfuls of baking powder
1 teaspoonful of salt
1 cupful of chopped nuts
1½ cupfuls of m...
|
Anchovy Sandwiches
Beat a quarter of a pound of butter to a cream, adding gradually two
tablespoonfuls of lemon juice, a saltspoonful of paprika, two
ta...
|
Anchovy And Egg Sandwiches
Mash the yolks of four hard-boiled eggs with two tablespoonfuls of
melted butter or olive oil, add a half teaspoonful of salt, a dash ...
|
Cold Beef Sandwiches
Take the remains of cold roasted beef, and chop very fine; put it into
a bowl; to each half pint of meat, add a half teaspoonful of sa...
|
Caviar Sandwiches No 1
Beat a quarter of a pound of butter to a cream; add two tablespoonfuls
of onion juice, the same of lemon, a saltspoonful of paprika, a...
|
Caviar Sandwiches No 2
Cut slices of bread in crescent-shaped pieces, butter one side and
toast. Have ready two hard-boiled eggs, remove yolks, put them thro...
|
Celery Sandwiches
Cut slices of bread, butter one side and toast. Cut the white part of
celery into thin slices, cover it over the bread, then cover thi...
|
Celery Salad Sandwiches
Put four eggs into warm water; bring to the boiling point, and keep
there, without boiling, for fifteen minutes. Take the white portio...
|
Rolled Bread And Butter Sandwiches
Beat the butter to a cream. Remove the crusts from the loaf, butter each
slice before you cut it off, and roll at once. These may be t...
|
Rolled Chicken Sandwiches
Trim the crusts from the entire loaf, butter each slice and cut it off
as thin as possible; spread it quickly with the mixture, roll a...
|
Sandwiches à La Rorer
Chop sufficient white meat of cooked chicken to make a half pint.
Select two fine bunches of cress, and with a sharp knife shave it ve...
|
Chicken And Almond Sandwiches
Chop sufficient cold cooked chicken to make a half pint. Chop a quarter
of a pound of blanched almonds, add them to the chicken, add f...
|
Chicken And Lettuce à La Kendall
Put sufficient cold boiled chicken through the meat chopper to make a
half pint, pound it in a mortar or rub it in a bowl with the har...
|
Princess Sandwiches
Chop sufficient cold chicken to make a half pint, add the juice of half
a lemon, two tablespoonfuls of melted butter or olive oil, twe...
|
Windsor Sandwiches
Chop sufficient cold boiled chicken to make a half pint, add a half
cupful of finely chopped celery, a half teaspoonful of salt, a das...
|
Tea Biscuit Sandwiches
Put one quart of flour into a bowl; add four level teaspoonfuls of
baking powder, a teaspoonful of salt, and sift. Rub in two level
t...
|
Cheese Sandwiches No 1
Butter thin slices of pumpernickel or brown bread; put between each two
slices a very thin layer of Swiss cheese, put two together, an...
|
Cheese Sandwiches No 2
Chop fine a quarter of a pound of soft American cheese; put it into a
saucepan, add the yolk of one egg beaten with two tablespoonfuls...
|
Cheese Sandwiches No 3
Rub or pound until perfectly smooth or well mixed one tablespoonful of
butter, two tablespoonfuls of soft club-house cheese, a tablesp...
|
Workman's Cheese Sandwiches
Cut slices of brown bread about a half inch thick. Do not remove the
crusts. Take a half pint of cottage cheese; press it through a si...
|
German Sandwiches
Put a half pound of Swiss cheese through the meat grinder; add to it the
yolks of two eggs, four tablespoonfuls of olive oil, a dash o...
|
Honolulu Sandwiches
Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one
pared and quartered apple and twelve blanched almonds through th...
|
Creole Sandwiches
Put a half pound of American cheese through your meat grinder, add to
it one Neufchatel cheese, mix well together; add one fresh peele...
|
Curry Sandwiches
Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one
pimiento, chopped fine; a dozen almonds put through the meat grind...
|
Deviled Cheese Sandwiches
Put one pound of American cheese through your meat chopper. Add two
tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire...
|
Roquefort Sandwiches
Mash a quarter of a pound of Roquefort cheese, adding gradually
sufficient melted butter to make a paste. Spread this between slices o...
|
Camembert Sandwiches
Spread Camembert cheese between slices of buttered whole wheat bread,
trim the crusts and cut into shape. These may be served after lu...
|
Cottage Cheese Sandwiches
These are nice for country picnics. The cottage cheese should be made
rather dry. After it has drained and is quite dry, moisten it by...
|
Salt-cucumber Sandwiches
Spread the bread, and cut the slices about half an inch thick. Then cut
a German or Holland cucumber into very thin slices; put these ...
|
Cucumber Sandwiches
These are very nice to serve with a fish course in place of bread or
rolls and a salad. Slice the cucumbers very thin and soak them in...
|
Curried Oyster Sandwiches
Butter a slice of bread before you take it off the loaf; cut it about a
half inch thick and remove the crusts. First of all, cover eac...
|
Curried Egg Sandwiches
Hard boil four eggs, remove the yolks from the whites; chop the whites
very, very fine, and press the yolks through a sieve. Add to th...
|
Curried Sardine Sandwiches
Remove the heads, tails and bones from one large box of sardines. Rub
them to a paste, add a tablespoonful of melted butter, a half
t...
|
Curried Chicken Sandwiches
Chop sufficient cold boiled chicken to make a half pint. Rub together
one tablespoonful of butter and one tablespoonful of flour; add ...
|
Crab Sandwiches
Remove the meat from six hard-boiled crabs; mix it with four
tablespoonfuls of mayonnaise dressing; put it between slices of bread
an...
|
Cream Of Chicken Sandwiches
Take sufficient white meat of chicken to make a half cup; chop and
pound it; reduce it to a paste. Put a teaspoonful of granulated gel...
|
Deviled Sandwiches
Chop a quarter of a pound of cold, boiled tongue very fine; add to it
two tablespoonfuls of olive oil, a dash of red pepper, a teaspoo...
|
Egg Sandwiches No 1
Take the hard-boiled yolks of six eggs and rub them to a paste, adding
gradually two tablespoonfuls of olive oil or thick cream. Add a...
|
Egg Sandwiches No 2
Put thin slices of hard-boiled eggs between slices of brown bread and
butter; dust the egg slightly with salt and pepper. Trim the edg...
|
Fish Sandwiches
Rub to a smooth paste a quarter of a pound of cold, boiled fish; add
half a teaspoonful of Worcestershire sauce, a tablespoonful of ol...
|
Flaked Fish Sandwiches
Flake cold boiled white fleshed fish, dust it with salt and pepper and
sprinkle it with lemon juice. Butter thin slices of brown bread...
|
Spanish Sandwiches
Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps,
either pounded in a mortar or chopped very fine. Add three
table...
|
Salmon Sandwiches
Flake cold boiled salmon, or open a can of salmon, drain it free from
oil and break the fish apart in good-sized flakes; sprinkle them...
|
Swedish Sandwiches
Flake any cold cooked fish, dust it with salt, pepper and lemon juice.
Rub the bottom of a bowl with a clove of garlic, add a half cup...
|
French Chicken Sandwiches
Chop the white meat of one chicken very fine; pound to a paste. Add
one-half teaspoonful of salt and a dash of red pepper. Cover one
...
|
Game Sandwiches
Remove the breasts from two partridges after they have been baked or
roasted. Chop the meat rather fine; reduce two sardines to a past...
|
German Sandwiches
Cut thin slices of rye bread; butter before you take them from the loaf.
Spread each slice with a thin layer of limburger cheese. Cut ...
|
Ham Sandwiches
Chop cold boiled ham very fine. To each cupful of this ham, after it
has been chopped, stir in two tablespoonfuls of melted butter, da...
|
Indian Sandwiches
Take two sardines, remove skin and bones, put them into mortar and pound
fine; add a teaspoonful of anchovy paste, a dash of salt and ...
|
Lettuce Sandwiches
Have bread made into a large, square loaf, take off the crust from one
end, butter and then cut into slices. Take the white part of le...
|
Lobster Sandwiches
Whole wheat bread or the ordinary Boston brown bread is the most
desirable for these sandwiches. Plunge the lobster into hot water; br...
|
Lobster Salad Sandwiches
Cut fine the solid portion from one boiled lobster, put it into a bowl,
dust it lightly with salt and pepper and sprinkle over two
ta...
|
Mutton Sandwiches
Chop a half pound of cold, cooked mutton very fine; add two
tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a
t...
|
Mutton Club Sandwiches
Cut brown bread into rounds or circles with an ordinary cake cutter.
Chop one-half pound of cold, boiled mutton rather fine; add two
...
|
English Mutton Sandwiches
Chop sufficient cold boiled mutton to make a pint. Add to it two
tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonf...
|
Spring Lamb Sandwiches
Grind sufficient lamb to make a half pint, putting through the meat
grinder with the lamb the leaves from six stalks of mint. Add a ha...
|
Turkish Sandwiches
Chop sufficient cold roasted mutton to make a pint; add two solid
tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the
...
|
Picnic Sandwiches
Take the ordinary French rolls; make a round opening in the top of
each, and then, with your finger, scoop out all the crumb, leaving ...
|
Potato Sandwiches
Mash four good-sized boiled potatoes; add a level teaspoonful of salt,
four tablespoonfuls of thick cream, and the yolks of four hard-...
|
Salad Sandwiches
Chop fine half a pound of cold, cooked chicken; mix with it six
tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt
...
|
Fish Salad Sandwiches
Flake one can of salmon, or an equal quantity of cold boiled fish. Add
to it a half teaspoonful of salt, a dash of cayenne and one ord...
|
Sardine Salad Sandwiches
These, like salmon sandwiches, are made from materials usually in every
household, and can be made at a moment's notice. Stir four
ta...
|
Sardine Sandwiches
Cut slices of bread about one-half an inch thick, butter and toast; trim
off the crust. Remove skin and bones from the sardines, lay t...
|
Swiss Sandwiches
Put half a pound of ordinary schmierkase into a bowl, rub it perfectly
smooth; add, a teaspoonful at a time, four tablespoonfuls of th...
|
Tongue Sandwiches
Chop cold boiled tongue very fine. To each cupful stir in two
tablespoonfuls of melted butter, dash of red pepper and about one-half
...
|
Sandwich Dressing
Put four tablespoonfuls of vinegar and three of water into a saucepan
over the fire; add a half teaspoonful of salt and a half saltspo...
|
Farmer's Sandwiches
Butter each slice on the loaf, slice it off very thin. Remove the
crusts, lay a crisp lettuce leaf on one half the buttered slices, sp...
|
Farmer's Egg Sandwiches
Put six eggs into warm water, bring to a boil and keep at boiling point,
without boiling hard, for a half hour. Throw them into cold w...
|
Deviled Beef Sandwiches
Chop remains of cold cooked beef very fine. To each pint add one
tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls...
|
Corned Beef Sandwiches
Chop sufficient cold cooked corned beef to make a pint. Add to it a
teaspoonful of horseradish, four tablespoonfuls of melted butter o...
|
Plain Corned Beef Sandwiches
Butter an equal quantity of white and whole wheat bread. Cut the cooked
corned beef into very thin slices. Put a slice on a slice of b...
|
Sandwiches A La Stanley
Cut cold beef loaf or roll into very thin slices. Bake three or four
bananas, and make a creamed horseradish sauce according to preced...
|
English Salt-beef Sandwiches
Whip a half cupful of cream until it is very stiff. Put four
tablespoonfuls of freshly grated horseradish or horseradish pressed free
...
|
Sandwiches à La Bernhardt
Chop sufficient very rare cold roasted beef to make a half pint; mix
with it a dash of cayenne, a half teaspoonful of salt, a tablespo...
|
East Indian Lentil Sandwiches
Take any left-over boiled or stewed lentils and press them through a
sieve. To each half cupful of this mixture add a half cupful of c...
|
Nut-butter Sandwiches
Mix one glass of nut butter with two tablespoonfuls of olive oil and one
tablespoonful of chopped pimientos. Spread this on a slice of...
|
Filipino Sandwiches
Add one grated pineapple to a tumbler of peanut butter, mix thoroughly,
add a tablespoonful of lemon juice, a dash of cayenne, a half
...
|
Sweet Sandwiches
Under this heading we place all those dainty sandwiches that are made
from thin slices of bread and butter and a jam or fruit filling....
|
Cherry Sandwiches
Chop a quarter of a pound of candied cherries very fine, adding
occasionally as you chop them a few drops of orange juice, if you use
...
|
Fig Sandwiches
Split a dozen figs and scrape out the soft portion, rejecting the skins;
work this to a paste. Cut the slices of bread from the loaf, ...
|
Fruit And Nut Sandwiches
...
|
Cchapter Fruit And Nut Sandwiches
These are perhaps the most attractive of all the sweet sandwiches.
Put through the meat chopper a quarter of a pound of almonds with...
|
Orange Marmalade Sandwiches
These sandwiches may be made precisely the same as fig sandwiches,
substituting the orange marmalade for the figs.
...
|
Sponge Cake Sandwiches
Bake a sponge cake in a square loaf; cut it into slices a quarter of an
inch thick; cut the slices into rounds with a small biscuit cu...
|
Fresh Fruit Sandwiches
These sandwiches are exceedingly nice to serve for afternoon teas. They
must be used soon after they are made. They will, however, if ...
|
Raisin Sandwiches
Put one-half pound of seeded raisins through the meat grinder, add a
quarter of a pound of almonds that have been blanched, dried and ...
|
Afternoon Teas
Stone a quarter of a pound of dates, put them through a meat grinder,
add to them a half tumbler of nut butter, mix until smooth, add ...
|
Nut And Apple Sandwiches
Put a half cupful of thick stewed apples into a bowl, add the grated
yellow rind of quarter of an orange and one cupful of finely chop...
|
Grape Fruit Sandwiches
Spread any crisp cracker with a thin layer of grape fruit marmalade, put
on top another cracker and serve at once.
...
|
Ginger Sandwiches
Put four or five pieces of ginger through your meat chopper. Stir this
paste into a half cupful of orange marmalade. Put between slice...
|
Canapes
These are slices of bread cut into fancy shapes, toasted or quickly
fried in hot oil, or they may be spread with butter and browned in...
|
Anchovy Canapes
Cover a round or square of toast with anchovies that have been mashed
and seasoned with a little tomato catsup. Put a little chopped c...
|
Caviar Canapes
Season the caviar with onion and a very little lemon juice; spread over
a round or square canapé, put chopped onion around the edge, g...
|
Swedish Canapes
Cut thick slices of whole wheat or Graham bread, trim the crusts and
hollow out the centers, being careful not to make a hole all the ...
|
Chopped Tongue Canapes
Chop cold, cooked tongue very fine; season it with two tablespoonfuls
of olive oil and a dusting of pepper; spread it over the top of ...
|
Sardine Canapes
Remove the skin and pound the sardines to a paste; put a thick layer of
this paste over the top of a round of toasted bread. Cut one g...
|
Fish Canapes
Pound a quarter of a pound of cooked fish to a paste; season it with a
few drops of onion juice, a saltspoonful of salt, and a dash of...
|
Pate De Foie Gras Canapes
For twenty-four sandwiches take one tureen of foie gras. Remove the
fat, and mash the foie gras to a perfectly smooth paste, adding
g...
|
Hot Canapes
A canapé is the half of a sandwich, as it were. Minced meats of various
kinds are served on one slice of bread. In many books they are...
|
Fish Canapes
Pick apart sufficient cold cooked fish to make a half pint. Rub
together two level tablespoonfuls of butter and two of flour, add a ha...
|
Lobster Canapes
1 three-pound lobster
The yolks of two eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of ...
|
Sweetbread Canapes
1 pair calf's sweetbreads
½ can of mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of m...
|
Canapes A La Trinidad
Half the white meat from one boiled chicken
1 pair of sweetbreads
6 large fresh mushrooms
2 level tablespoonfuls of butter...
|
Game Canapes
Cut any pieces of left-over game into dice. Put two tablespoonfuls of
butter and two of flour in a saucepan, add a half pint of stock....
|
Lamb Canapés
2 cans, or one quart of cooked peas
1 blade of mace
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pi...
|
Club-house Sandwiches
Club-house sandwiches may be made in a number of different ways, but are
served warm as a rule on bread carefully toasted at the last ...
|
Scented Sandwiches
There is a group of rather æsthetic sandwiches made from thin slices of
bread and butter flavored or scented with flowers. Among tho...
|
Rose Sandwiches
In making rose sandwiches cover the bread and butter with rose leaves
over night. Put a few rose petals between the slices when making...
|
Nasturtium Sandwiches
Cover the bread and butter with nasturtium flowers over night. In making
the sandwiches place at each corner of the slice a flower, so...
|
Violet Sandwiches
These are made the same, covering the slice of bread and butter with
the petals of the violet.
...
|
Beef And Onion Soup
A pint of very good soup can be made by following the directions which
accompany each tin of Nelson's Beef and Onion Soup, viz. to soa...
|
Nelson's Mulligatawny Soup
Soaked in cold water for a quarter of an hour, and then boiled for
fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
...
|
Beef Lentil And Vegetable Soup
Pour one quart of boiling water upon the contents of a tin of Nelson's
Soup of the above title, stirring briskly. The water must be bo...
|
Beef Pea And Vegetable Soup
The directions printed on each packet of Nelson's Beef, Pea, and
Vegetable Soup produce a satisfactory soup, but even this may be
imp...
|
Beef Tea As A Solid
Soak the contents of a tin of Nelson's Beef Tea in a gill of water for
ten minutes. Add to this the third of an ounce packet of Nelson...
|
Clear Vermicelli Soup
Boil two minced onions in a quart of the liquor in which a leg of mutton
has been boiled, skim well, and when the vegetables are tende...
|
Soup Julienne
Wash and scrape a large carrot, cut away all the yellow parts from the
middle, and slice the red outside of it an inch in length, and ...
|
Brown Rabbit Soup Clear
Fry a quarter of a pound of onions a light brown; mince a turnip and
carrot and a little piece of celery; boil these until tender in t...
|
Hare Soup
Half roast a hare, and, having cut away the meat in long slices from the
backbone, put it aside to make an entree. Fry four onions; ta...
|
Mulligatawny Soup
English cooks generally err in making both mulligatawny and curries too
hot. It is impossible to give the exact quantity of the powder...
|
Thin Mulligatawny Soup
To a quart of the liquor in which a fresh haddock has been boiled, add
half-a-pint of water in which onions have been boiled. Stir int...
|
Brown Artichoke Soup
Wash, peel, and cut into slices about half-an-inch thick two pounds of
Jerusalem artichokes. Fry them in a little butter until brown; ...
|
Turtle Soup
This soup is so often required for invalids, as well as for the table,
that an easy and comparatively inexpensive method of preparing ...
|
Mock Turtle Soup
This, like real turtle soup, can be made of Nelson's Extract of Meat and
Bellis's Mock Turtle Meat. Boil the contents of a tin of this...
|
Gravy
For roast meat, merely dissolve, after a little soaking, a tin of
Nelson's Extract of Meat in a pint of boiling water. For poultry or
...
|
Glaze
Soak in a small jar the contents of a tin of Nelson's Extract of Meat in
rather less than a gill of cold water. Set the jar over the f...
|
Fried Sole
Soles weighing from three-quarters of a pound to a pound are the most
suitable size for frying whole. If it is desired to have the fis...
|
Filleted Soles
It is better for the cook to fillet the soles, for there is often much
waste when it is done by the fishmonger. Having skinned the fis...
|
Fillets Of Sole Sautes
Having dried the fillets, divide them into neat pieces two or three
inches long; dip them in the beaten yolk of egg, and then in seaso...
|
Fillets Of Sole Fried
These may either be rolled in one piece or divided into several, as in
the foregoing recipe. In either case egg and crumb them thoroug...
|
Fillets Of Sole With Lobster
Thin and fillet a pair of soles, each weighing about a pound. Roll the
fillets, secure them with thread, which remove before serving; ...
|
Baked Whiting
Small whiting answer well for this purpose. Tie them round, the tail to
the mouth, dip them in dissolved butter, lightly sprinkle with...
|
Cod Cutlets
A cheap and excellent dish is made by filleting the tail of cod, egging
and crumbing the pieces and frying them. Get about a pound and...
|
Fried Herrings
Take care the fish is well cleaned, without being split. Two or three
hours before cooking, lightly sprinkle with salt and pepper; whe...
|
Rolled Herrings
Choose the herrings with soft roes. Having scraped and washed them, cut
off the heads, split open, take out the roes, and cleanse the ...
|
Galantine Of Fish
Procure a fine large fresh haddock and two smaller, of which to make
forcemeat. Take off the head and open the large fish. Carefully p...
|
Fillets Of Sole En Aspic
Aspic jelly, or meat jelly, may be made very good, and at a moderate
cost, by boiling lean beef or veal in water with a little vegetab...
|
Collared Eels
Clean and boil the eels in water highly seasoned with pepper and salt,
an onion, bay-leaf, a clove, and a little vinegar. When the eel...
|
Little Dishes Of Meat
***
In this chapter a number of useful and inexpensive dishes are given,
which will serve either as breakfast dishes, entrees, or...
|
Mutton Cutlets
Taken from the neck, mutton cutlets are expensive, but those from the
loin will be found not only convenient, but to answer well at a ...
|
Roulades Of Mutton
Remove the fillet from a fine loin of mutton, trim away every particle
of skin, fat, and gristle. Flatten the fillet with a cutlet-bat...
|
Mutton Saute
Put a little butter or bacon fat in the frying-pan, sprinkle pepper and
salt over slices of cold mutton, and let them get hot very slo...
|
Cold Mutton Potted
Cut up the mutton, being careful to free it from all sinew and skin;
chop or pound it with half its weight of cooked bacon until it is...
|
Mutton Pies
Mince a quarter of a pound of underdone mutton, taking care to have it
free from skin and fat. Mix with it a tablespoonful of rich gra...
|
Ox Brain
Having carefully washed the brain, boil it very fast, in order to harden
it, in well-seasoned gravy. When it is done, take it out of t...
|
Brain Fritters
Carefully wash an ox brain, and boil it for a quarter of an hour in
well-seasoned stock. When the brain is cold, cut it into slices as...
|
Marrow Toast
Let the butcher break up a marrow-bone. Take out the marrow in as large
pieces as possible, and put them into a stewpan with a little ...
|
Chicken In Aspic Jelly
Cut the white part of a cold boiled chicken, and as many similar pieces
of cold ham, into neat rounds, not larger than a florin. Run a...
|
Veal Cutlets In White Sauce
Cut six or seven cutlets, about half-an-inch thick, from a neck of veal,
braise them in half-a-pint of good white stock with an onion,...
|
Kidneys Sautes
Like many other articles of diet, kidneys within the last ten years have
been doubled in price, and are so scarce as to be regarded as...
|
Tinned Kidneys With Mushrooms
(Tomoana Brand.)
Dry a half-tin of champignons in a cloth, or, if convenient, prepare a
similar quantity of fresh button mushrooms;...
|
Kidneys With Piccalilli Sauce
(Tomoana Brand.)
Take the kidneys out of the gravy, and cut them into six slices. Mix a
small teaspoonful of curry powder with thre...
|
Broiled Kidneys
These are quite an epicure's dish, and care must be taken to cook them
slowly. Having skinned the kidneys (they must not be split or c...
|
Lamb's Fry
A really proper fry should consist not only of sweetbreads and liver,
but of the heart, melt, brains, frill, and kidneys, each of whic...
|
Lamb's Sweetbreads
These make an admirable breakfast dish, and can be partly prepared
over-night. Trim and wash the sweetbreads, put them into a saucepan...
|
Veal A La Casserole
For this dish a piece of the fillet about three inches thick will be
required, and weighing from two to three pounds. It should be cut...
|
Brown Fricassee Of Chicken
This is a brown fricassee of chicken, and is an excellent dish. No doubt
the reason it is so seldom given is that, although easy enoug...
|
Chicken Saute
Put any of the meat of the breast or of the wings without bone into a
frying-pan with a little fresh butter or bacon fat. Cook them ve...
|
Potato Hash
Put some cold potatoes chopped into the frying-pan with a little fat,
stir them about for five minutes, then add to them an equal quan...
|
Dry Curry
Fry a minced onion in butter until lightly browned, cut up the flesh of
two cooked chicken legs, or any other tender meat, into dice, ...
|
Croquettes
Croquettes of all kinds, fish, game, poultry or any delicate meats, can
be successfully made on the following model: Whatever material...
|
Meat Cakes A L'italienne
Mix very fine any kind of cold meat or chicken, taking care to have it
free from skin and gristle, add to it a quarter of its weight o...
|
Raised Pork Pie
Take a pound of meat, fat and lean, from the chump end of a fine
fore-loin of pork, cut it into neat dice, mix a tablespoonful of wate...
|
Veal And Ham Pie
Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a
quarter of a pound of ham into dice, season with a teaspoonful o...
|
Pork Sausages
When a pig is cut up in the country, sausages are usually made of the
trimmings; but when the meat has to be bought, the chump-end of ...
|
Custard Pudding
We give this pudding first because it affords an opportunity for giving
hints on making milk puddings generally, and because, properly...
|
Souffle Pudding
This is a delicious pudding, and to insure its success great care and
exactness are required. In the first place, to avoid failure it ...
|
Omelet Souffle
Put the yolks of two eggs into a basin with an ounce of sifted sugar and
a few drops of Nelson's Vanilla Essence; beat the yolks and s...
|
Sponge Souffle
Cover the bottom of a tart-dish with sponge-cakes, pour over a little
brandy and sherry; put in a moderate oven until hot, then pour o...
|
Cabinet Pudding
Butter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the b...
|
Brandy Sauce
Mix a tablespoonful of fine flour with a gill of cold water, put it into
a gill of boiling water, and, having stirred over the fire un...
|
Warwickshire Pudding
Butter a pint-and-a-half tart-dish, lay in it a layer of light bread,
cut thin, on this sprinkle a portion of two ounces of shred suet...
|
Vanilla Rusk Pudding
Dissolve, but do not oil, an ounce of butter, mix in a quarter of a
pound of sifted sugar, stir over the fire for a few minutes, add a...
|
Jubilee Pudding
Pour a pint of boiling milk on two ounces of Rizine, stir over the fire
for ten minutes, add half an ounce of butter, the yolks of two...
|
Natal Pudding
Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water
until it is soft, when add the grated peel of half a lemon, the j...
|
Queen's Pudding
Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter,
the yolks of four eggs, and a little Nelson's Essence of Lemon...
|
Chocolate Pudding
Boil half-a-pound of light stale bread in a pint of new milk. Stir
continually until it becomes a thick paste; then add an ounce of bu...
|
Cocoa-nut Pudding
Choose a large nut, with the milk in it, grate it finely, mix it with an
equal weight of finely-sifted sugar, half its weight of butte...
|
Raspberry And Currant Pudding
Stew raspberries and currants with sugar and water, taking care to have
plenty of juice. Cut the crumb of a stale tin-loaf in slices a...
|
The Capital Pudding
Shred a quarter of a pound of suet, mix it with half a pound of flour,
one small teaspoonful each of baking-powder and carbonate of so...
|
Italian Fritters
Cut slices of very light bread half-an-inch thick, with a round
paste-cutter, divide them into neat shapes all alike in size. Throw th...
|
Duchess Of Fife's Pudding
Boil two ounces of rice in a pint of milk until quite tender. When done,
mix with it a quarter of an ounce of Nelson's Gelatine soaked...
|
Welsh Cheesecake
Dry a quarter of a pound of fine flour, mix with two ounces of sifted
loaf-sugar, and add it by degrees to two ounces of butter beaten...
|
Friar's Omelet
Make six moderate-sized apples into sauce, sweeten with powdered
loaf-sugar, stir in two ounces of butter, and when cold, mix with two...
|
Compote Of Apples With Fried Bread
Bake a dozen good cooking apples, scrape out the pulp, boil this with
half-a-pound of sugar to a pound of pulp, until it becomes stiff...
|
Apple Fool
Bake good sharp apples; when done, remove the pulp and rub it through a
sieve, sweeten and flavour with Nelson's Essence of Lemon; whe...
|
Apple Meringue
Beat up two packets of Nelson's Albumen with six small teaspoonfuls of
water, and stir them into half-a-pound of stiff apple-sauce fla...
|
Stewed Pears With Rice
Put four large pears cut in halves into a stewpan with a pint of claret,
Burgundy, or water, and eight ounces of sugar, simmer them un...
|
Compote Of Prunes
Wash the fruit in warm water, put it on to boil in cold water in which
lump sugar has been dissolved. To a pound of prunes put half-a-...
|
How To Use Gelatine
There are a few points connected with the use of Gelatine for culinary
purposes which cannot be too strongly impressed upon housekeepe...
|
To Make A Quart Of Brilliant Jelly
Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water
for two or three hours, and then add the same quantity of boil...
|
An Economical Jelly
For general family use it is not necessary to clear jelly through the
bag, and a quart of excellent jelly can be made as follows: Soak...
|
Jelly With Fruit
This is an elegant sweetmeat, and with clear jelly and care in moulding,
can be made by inexperienced persons, particularly if Nelson'...
|
Ribbon Jelly
Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water
for twenty minutes, then add the same quantity of boiling wate...
|
Claret Jelly
Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in
half-a-pint of cold water, then dissolve. Add three-quarters of...
|
Coffee Jelly
Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour
or more, dissolve it in a pint-and-a-half of boiling water with...
|
Cocoa Jelly
Make half-a-pint of cocoa from the nibs, taking care to have it clear.
Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water...
|
Oranges Filled With Jelly
Cut a small round from the stalk end of each orange, and scoop out the
inside. Throw the skins into cold water for an hour to harden t...
|
Orange Fruit Jelly
Boil half-a-pound of lump sugar in a gill of water until melted. Stir in
half-an-ounce of Nelson's Gelatine previously soaked in a gil...
|
Apple Jelly
Take one pound of apples, peel them with a sharp knife, cut them in two,
take out the core, and cut the fruit into small pieces. Place...
|
Lemon Sponge
To an ounce of Nelson's Gelatine add one pint of cold water, let it
stand for twenty minutes, then dissolve it over the fire, add the ...
|
Strengthening Jelly
Put one ounce each of sago, ground rice, pearl barley, and Nelson's
Gelatine--previously soaked in cold water--into a saucepan, with t...
|
Dutch Flummery
To an ounce and a half of Nelson's Patent Gelatine add a pint of cold
water; let it steep, then pour it into a saucepan, with the rind...
|
Aspic Jelly
Were it not for the trouble of making Aspic Jelly, it would be more
generally used than it is, for it gives not only elegance but valu...
|
How To Make A Jelly-bag
The very stout flannel called double-mill, used for ironing blankets, is
a good material for a jelly-bag. Take care that the seam of t...
|
Lemon Cream
Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it
in a pint of boiling milk with a quarter of a pound of lump sug...
|
Strawberry Cream
Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of
cold water, in a pint of hot milk. When it is so nearly cold as...
|
Orange Cream
Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of
hot water. When cool, mix with it half-a-pint of cream or mil...
|
Imitation Lemon Cream
This will be found useful when cream is not to be had. Put the thin peel
of two lemons into half-a-pint of boiling water, and when it ...
|
Apricot Cream
Drain the juice from a tin of preserved apricots, add to it an equal
quantity of water; make a syrup by boiling with this half-a-pound...
|
Pineapple Cream
Drain the syrup from a tin of pineapple, boil it down to half. Cut the
best part of the pineapple into neat little squares, pound the
...
|
Palace Cream
Make a custard of three eggs and a pint-and-a-half of milk sweetened,
when it is ready dissolve in it an ounce of Nelson's Gelatine,
...
|
Fruit Cream
Strain the juice from a bottle of raspberries and currants on to
three-quarters of a pound of loaf sugar, boil up, then simmer for
ha...
|
Mandarin Cream
Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in
half-a-pint of cold milk, in half-a-pint of sweetened boiling milk o...
|
Blanc-mange
To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it
soak for twenty minutes, boil two or three laurel leaves in a pin...
|
Solid Syllabub
Soak an ounce of Nelson's Gelatine twenty minutes in three-quarters of a
pint of water, add the juice and peel of two large lemons, a ...
|
Charlotte Russe
Line a plain mould at the bottom and sides with sponge finger-biscuits,
fill it with strawberry cream, or cream made as directed in th...
|
Baden-baden Pudding
Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint
of cold milk, in a pint-and-a-half of boiling milk; when it i...
|
Cherry Cream
Dissolve a pint tablet of Nelson's Cherry Tablet Jelly in half-a-pint of
hot water. When cool, mix with it half-a-pint of cream or mil...
|
Velvet Cream
Soak three-quarters of an ounce of Nelson's Patent Gelatine in
half-a-pint of sherry or raisin wine, then dissolve it over the fire,
...
|
Italian Cream
Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it
in half-a-pint of cold water; boil the rind of a lemon, pared...
|
Cheese And Macaroni Cream
Boil two ounces of macaroni, in water slightly salted, until tender,
when drain; cut it into tiny rings, and put it into a stewpan wit...
|
Coffee Cream
Dissolve an ounce of Nelson's Gelatine, previously soaked in
half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two
...
|
Chocolate Cream
Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in
it an ounce of Nelson's Gelatine, previously soaked in half-a-p...
|
Chartreuse Of Oranges
Peel four or five oranges, carefully take out the divisions which put on
a hair sieve in a cool place to drain all night. Melt a littl...
|
Fig Cream
Preserved green figs are used for this cream--those of Fernando
Rodrigues are excellent. Place the figs in a plain mould, and pour in
...
|
Champagne Cream
Although this is properly a jelly, when well made it eats so rich that
it is usually called cream. It is chiefly used in cases of illn...
|
Orange Mousse
Rub the zest of the peel of two oranges on to a quarter of a pound of
lump sugar, which boil with half-a-gill of water to a thick syru...
|
Strawberry Trifle
Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a
half-pint tablet of Nelson's Raspberry Jelly, and when it is ...
|
Whipped Cream
To half-a-pint of cream put a tablespoonful of fine sifted sugar, add
sufficient of any of Nelson's Essences to give it a delicate fla...
|
Pound Cake
One pound fresh butter, one pound Vienna flour, six eggs (or seven, if
small), one pound castor sugar, quarter of a pound almonds cut ...
|
Plain Pound Cake
Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one
pound of castor sugar, a quarter of a pound of almonds cut sm...
|
Savoy Sponge Cake
Beat half-a-pound of finely sifted sugar with the yolks of four eggs
until you have a thick batter, stir in lightly six ounces of fine...
|
Lemon Savoy Sponge
Half-a-pound of loaf sugar, rub some of the lumps on the peel of two
lemons, so as to get all the flavour from them; dissolve the suga...
|
Macaroons
Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
water to a strong froth, mix in half-a-pound of finely-sifted sug...
|
Cocoa-nut Cakes
Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
water to a strong froth, mix with it a quarter of a pound of fine...
|
Chocolate Cakes
Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water
to the strongest possible froth, mix in half-a-pound of finel...
|
Sugar Icing
No icing can be successfully done unless the sugar is of the finest
kind, perfectly white, and so finely sifted as hardly to be
disti...
|
Almond Paste
Blanch one pound of sweet and two ounces of bitter almonds, pound them
in a mortar, adding a little rose-water as you go on, to preven...
|
Mulled Port Wine
Dissolve a bottle of Port Wine Jelly and add to it four times its bulk
of boiling water with a little nutmeg, and, if liked, a crushed...
|
Lemonade
Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of
water, with a sliced lemon and sweetened with sugar, forms a good
...
|
Lemonade A New Recipe
Dissolve three-quarters of a pound of loaf sugar and the contents of a
threepenny packet of Nelson's Citric Acid in a quart of boiling...
|
Gingerade
Crush an ounce of whole ginger, pour over it a quart of boiling water,
cover the vessel, and let the infusion stand until cold. (The E...
|
An Extract Of Ginger For Family Use
An Extract of Ginger made as follows is most useful for family purposes,
and can be substituted for the infusion in Gingerade. Crush h...
|
Lemon Syrup
Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove
all scum as it rises, and continue boiling gently until the syru...
|
Milk Beverage
A very agreeable and useful beverage is made by dissolving a quarter of
an ounce of Nelson's Gelatine in a pint of milk. A spoonful of...
|
Citric Acid
This acid exists in the juice of many fruits, such as the orange,
currant, and quince, but especially in that of the lemon. It is chie...
|
Essence Of Lemon
This well-known essence is extracted from the little cells visible in
the rind of lemons, by submitting raspings of the fruit to press...
|
Macaroni With Cheese
Throw a quarter of a pound of macaroni broken into pieces an inch long,
into three pints of boiling water, with a large pinch of salt....
|
Macaroni Cheese
Boil and drain the macaroni, mix with a quarter of a pound an ounce of
butter, and two ounces of grated cheese; pepper or cayenne pepp...
|
Macaroni With Bacon
Boil two ounces of streaky bacon, cut it into dice or mince it, stir it
into a quarter of a pound of macaroni boiled as for macaroni c...
|
Macaroni With Onions
Boil the macaroni as above, mix with it two or three onions sliced and
fried a delicate brown, add a few spoonfuls of gravy, stir over...
|
Stewed Macaroni
Throw a quarter of a pound of macaroni into three pints of boiling water
with a teaspoonful of salt, and let it boil for twenty minute...
|
Macaroni With Tomatoes
Prepare the macaroni as in the above recipe, put it into a stewpan with
a small piece of butter and a teacupful of tomato sauce, or a ...
|
Sweet Macaroni
Boil the macaroni as for the other dishes, but with only a pinch of
salt, until tender, when drained put into a stewpan with a gill of...
|
Boiled Cheese
Put four tablespoonfuls of beer into a small saucepan, shred into it a
quarter of a pound of good new cheese, and stir briskly over th...
|
Les Canapes Au Parmesan
Take the crumb of a French roll, cut it into rounds a quarter of an inch
thick, put them into a wire frying-basket, immerse in hot fat...
|
Rice With Parmesan Cheese
Boil a quarter of a pound of Patna rice in water with salt; drain it,
toss it up in a stewpan with two ounces of fresh butter, and a p...
|
Scalloped Eggs
Take a cupful of finely-sifted bread-crumbs, moisten them with a little
cold milk, cream, or gravy, and season nicely with pepper and ...
|
Scotch Woodcock
Melt a small piece of butter the size of a nut in a stewpan, break into
it two eggs, with a spoonful of milk or gravy, and pepper and ...
|
Mushrooms With Cream Sauce
Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs
lightly beaten, the juice of a lemon, and a pinch of pepper a...
|
To Boil Rice A Black Man's Recipe
As rice is so often badly cooked, we make no apology for giving the
black man's celebrated recipe. Although he does not recommend a li...
|
To Mince Vegetables
Peel the onion or turnip, put it on the board, cut it first one way in
slices, not quite through, lest it should fall to pieces, then ...
|
Asparagus Or Celery Soup
Six bunches of asparagus, cooked thoroughly and pressed through a
sieve; one quart of milk, half pound butter, and four tablespoons
f...
|
Yeast
Peel and boil eight common-sized potatoes in two quarts of water,
with one handful of hops tied up in a thin bag. When the potatoes ar...
|
Graham Bread
Two cups graham flour, one and a half cups sour milk, one tablespoon
N. O. molasses, one scant tablespoon soda, one tablespoon salt.--...
|
Biscuit
One quart flour, one cup lard, two teaspoons Price's baking powder,
sifted with flour. Salt. Mix with milk to roll soft, and bake in a...
|
Yeast
Boil six potatoes until soft, mash them through a colander, add
enough of the water they were boiled in to make a thin batter; then
s...
|
Hop Yeast
Boil four large potatoes, and at the same time steep a fourth package
of hops in sufficient water to cover them. Mash the potatoes thr...
|
Graham Gems
One pint graham flour, one pint flour, one-half cup sugar, one pint
sour milk, little salt, and small teaspoon soda.--Mrs. W. H. Nash....
|
Muffins
One cup sweet milk, two eggs well beaten, one small teaspoon salt,
two large teaspoons baking powder, flour for stiff batter. Drop in
...
|
Graham Gems
One cup sour milk, tablespoon of molasses, pinch of salt, half
teaspoon soda, graham flour.--Mrs. Hugh Parry.
* * *
...
|
Boston Brown Bread
Two cups sour milk, one cup sweet milk, one-half cup molasses, two
cups Indian meal, two cups graham flour, one teaspoon salt, one
te...
|
Brown Bread
Four cups milk, three cups Indian meal, one cup graham flour, one cup
flour, one cup molasses, one egg, teaspoon soda dissolved in a l...
|
Graham Gems
Two cups graham meal, two cups flour, three cups sour milk, two large
spoons sugar. Salt. Soda according to condition of the milk.--Mr...
|
Griddle Cakes
One cup sour milk, one cup sweet milk, two eggs, half teaspoon soda,
one small teaspoon baking powder. Mix with flour.--Mrs. Guilbault...
|
Potato Bread
Six good-sized potatoes, boiled and well mashed; one pint or more of
the water in which they were boiled, one cup of yeast for the spo...
|
Griddle Cakes
One cup stale bread crumbs soaked in two cups of water, three cups
flour, one yeast cake to start. Let it rise over night; in the
mor...
|
Rusk
One pint milk and one pint sugar; warm slightly, add one-half cup
yeast, raisins and some flour. Let set over night, and in the mornin...
|
Biscuit
One cup sweet milk, two teaspoons baking powder sifted in flour, one
small teaspoon salt, lard size of a walnut, moulded with flour. M...
|
Brown Bread
One quart corn meal, one pint flour, one cup molasses, one cup yeast,
one teaspoon soda, one tablespoon salt, four cups cold water. Mi...
|
Johnny Cake
Two coffee cups meal, one and one-half coffee cups flour, two eggs,
one teaspoon soda, sour milk. Stir well.--Mrs. H. D. Leonard.
...
|
Cabbage Salad
One medium head cabbage, three eggs beaten, six tablespoons cream,
and three of melted butter, (or five tablespoons milk and four of
...
|
Chicken Salad
One chicken, smothered; when cold, cut in small pieces; do not use a
chopping knife. Prepare as much celery as chicken, two medium-siz...
|
Cold Slaw
One small head of cabbage and one onion, chopped fine; add one
teaspoon salt, two tablespoons sugar, one cup vinegar, and a little
pe...
|
Cold Slaw
One-third pint vinegar, three tablespoons sugar, two of cream, one of
butter, two eggs beaten with cream. Cook vinegar, sugar and butt...
|
Potato Salad
Pare six or eight large potatoes, boil until done, and slice thin
while hot. Peel and cut up a white onion in small bits and mix with
...
|
Winter Salad
Two boiled potatoes pressed through a sieve, one spoonful mustard,
two of salt, three of olive oil, one of vinegar, yolks of two
hard...
|
Cabbage Slaw
Boil one cup of vinegar, melt in it a piece of butter the size of a
walnut. Beat together one egg, one teaspoon each mustard, sugar,
...
|
Salad Dressing
Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar,
two tablespoons sugar, one-half teaspoon salt, two teaspoons but...
|
Carrot Salad
Select tender, rich colored carrots, scrape and boil them in
fast-boiling water until tender; cut in thin slices and put in a
glass s...
|
Egg Salad
Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped.
Mix well together.
DRESSING--Three tablespoons of melted butt...
|
Salad Dressing
Yolks of two eggs, or one whole egg, well beaten, added to five
tablespoons boiling vinegar. Add butter the size of an egg. Cook in a
...
|
Potato Salad
Boil ten or twelve medium-sized potatoes, not too soft, cool a
little, peel and slice; add pepper and salt, two tablespoons vinegar
(...
|
Egg Salad
Two dozen eggs, boiled hard and chopped not too fine, equal quantity
of celery. Mix with Durkee's Salad Dressing to taste. Garnish the...
|
Cabbage Slaw
Take a medium head cabbage, chop fine, with one tablespoon of salt;
squeeze the water out thoroughly with your hands, then pour one-ha...
|
Mince Pies
Four pounds of beef, twelve pounds of apples, one-half pound salt
pork, two pounds of sugar, four pounds of raisins, one pound of
c...
|
Mock Mince Pies
Five large crackers rolled fine, one and a half cups molasses,
one-half cup sugar, two-thirds cup vinegar, two cups chopped raisins,
...
|
Lemon Pie
One heaping tablespoon cornstarch, dissolved in a little cold water;
pour on one coffee-cup boiling water, and boil until it puffs up;...
|
Pie-crust
Four cups of flour, one large teaspoon salt, one teaspoon baking
powder, one scant cup lard, one large cup water. Mix rather soft.
Ta...
|
Cream Pie
Whip one quart of stiff cream, add sugar and vanilla to your taste.
Line pie-plates with crust, and prick with a fork before baking. W...
|
Lemon Pie
Grate the rind of one lemon, add one tablespoon cornstarch dissolved
in a little cold water, one teacup boiling water, one whole egg a...
|
Sweet Potato Pie
Boil or bake sufficient sweet potatoes to make a pint of pulp when
rubbed through a colander; add a pint of milk, a small cup of sugar...
|
Lemon Pie
The juice and grated rind of one lemon, one tablespoon cornstarch,
one teacup sugar, two eggs (reserving the white of one), one cup
b...
|
Cream Pie
One pint of milk put in a steamer; let it come to a boil; then add
half a cup of sugar, two tablespoons cornstarch and yolks of two eg...
|
English Apple Pie
Small piece of butter in pan, add apple sauce, then cover with crust
and bake; add apple and crust and bake again, and so on until pan...
|
Cream Pie
One cup sugar, one egg, one-fourth cup butter, one-half cup sweet
milk, two cups flour, one teaspoon soda, one-half teaspoon of essenc...
|
Cream For Fillin
One scant pint milk, one cup sugar, yolks of two
eggs, one-half cup flour. Flavor with vanilla. Boil the milk, add
flour moistened sm...
|
White Cake
Whites of eight eggs well beaten, one and a third cups sugar, one
scant half cup butter, three cups sifted flour, one cup sweet milk,
...
|
Ginger Cookies
Two cups molasses, one cup sugar, one cup water, one large cup
butter, one tablespoon soda, one tablespoon ginger, little cinnamon.
F...
|
Cheap Cream Cake
One cup sugar, one cup sweet milk, two cups flour, one egg, one
tablespoon butter, one teaspoon baking powder. Flavor to taste. Bake
...
|
Tea Cake
One cup sugar, one tablespoon butter, two eggs well beaten, one cup
sweet milk, one and a half teaspoons baking powder. Flour enough f...
|
Gingerbread
One cup molasses, one egg, butter size of an egg, three cups of
flour, one-fourth teaspoon cloves, one-half teaspoon ginger and one
o...
|
Cookies
One cup butter, two cups sugar, one cup sweet cream. Melt the sugar
and pour over the butter. Stir while it melts. After it is cold,
...
|
Angel Food
The whites of eleven eggs beaten to a stiff froth, a tumbler and a
half each of flour and pulverized sugar. Sift the sugar and flour
...
|
Cheap Sponge Cake
One-half large teacup sugar, one teacup flour, three eggs, two
tablespoons milk, one heaping teaspoon baking powder, one teaspoon
ess...
|
Jennie's Sugar Cakes
Three cups sugar, two of butter, three eggs well beaten, one teaspoon
soda. Flour sufficient to roll out.--Mrs. A. J. Lampshire.
* ...
|
Nut Cake
Six eggs, one large cup of sugar, one-half cup butter, one-half cup
sweet milk, one pound of English walnuts rolled fine, one tablespo...
|
Cookies
Two cups sugar, three-fourths cup butter, one and a half cups sour
milk, one teaspoon soda. Flavor with nutmeg. Flour enough to roll
...
|
Cheap Fruit Cake
Three eggs, two-thirds cup brown sugar, fill up the cup with
molasses, half cup butter, half cup sour milk, three cups sifted
flour, ...
|
Lemon Filling For Cake
The juice of two lemons, two eggs, piece of butter the size of a
hickory nut, coffee-cup of sugar. Beat all together and boil until it...
|
Cookies
One cup light brown sugar, one-half cup butter, one egg, two
tablespoons sweet milk, and two teaspoons of baking powder. Add
flower e...
|
Marble Cake
For the white cake: One cup butter, three cups white sugar, five even
cups flour, one-half cup sweet milk, one-half teaspoon of soda,
...
|
Fruit Cake
One pound of flour, one of brown sugar, three-fourths pound butter,
twelve eggs, one and a half pounds raisins, one and one-half pound...
|
White Cake
One cup pulverized sugar, and one-half cup white butter beaten to a
cream, one-half cup milk, one and two-thirds cups flour, one-fourt...
|
Doughnuts
One coffee-cup granulated sugar, one-fourth coffee-cup butter, one
coffee-cup milk, four eggs, two tablespoons water, two teaspoons
b...
|
Jelly Roll
Two teacups of coffee sugar, two teacups of sifted flour, two heaping
teaspoons baking powder; into this break six good-sized eggs and...
|
Lemon Cake
One cup sugar, one-half cup butter beaten to a cream; then add the
yolks and whites of five eggs, beaten separately. Grate the rind of...
|
Prince Of Wales Cake
White Part.--One cup sugar, one-half cup butter, whites of three
eggs, two cups flour, one-half cup sweet milk, one teaspoon baking
p...
|
Drop Ginger Cakes
One quart flour, half pint milk, half pint molasses, two teaspoons
soda, two teaspoons ginger, butter size of an egg. Drop with spoon ...
|
Marble Chocolate Cake
Light Part.--One cup sugar, one-half cup butter, whites three eggs,
one cup milk, one teaspoon baking powder, about two cups flour.
...
|
Gingerbread
One cup brown sugar, one cup New Orleans molasses, one cup
shortening, three eggs, one cup sour milk, teaspoon soda, pinch of
salt, t...
|
Gold Cake
Two heaping cups flour, yolks of four eggs, one cup sugar, one and a
half cups butter, one and a half cups sweet milk, one and a half
...
|
Cornstarch Cake
Whites of three eggs, one and a half cups cornstarch, one and a half
cups milk, one cup pulverized sugar, one and a half cups butter, ...
|
White Cake
One cup sugar, one-half cup butter, two cups flour, whites of seven
eggs, and a scant teaspoon baking powder. Cream the butter and sug...
|
Sponge Roll
One cup sugar, two cups flour, six eggs, six teaspoons of water, and
one of baking powder. Beat the eggs and sugar very light, add the...
|
Rolled Jelly Cake
Four eggs, whites and yolks beaten separately, one half cup of
pulverized sugar, one cup flour, one teaspoon baking powder. Flavor
wi...
|
Sponge Cake
One heaping coffee-cup flour, one even coffee-cup sugar, six eggs,
essence lemon.--Mrs. H. D. Leonard.
* * *
...
|
Cookies
Two cups granulated sugar, one cup butter, three eggs, one cup
boiling water, one teaspoon baking powder, one teaspoon soda. Flour
en...
|
Coffee Cake
Four eggs (reserve the whites of two for frosting), one and one-half
cups molasses, the same of sugar, two cups chopped raisins, one-h...
|
Doughnuts
One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt,
two teaspoons baking powder, two teaspoons melted butter, flour t...
|
Bride's Cake
Whites of twelve eggs, three cups sugar, small cup butter, cup sweet
milk, four small cups of flour, half cup cornstarch, two teaspoon...
|
White Cake
Whites of four eggs, one cup sugar, good half cup butter, cup of
milk, three cups of flour, one teaspoon baking powder, one teaspoon
...
|
Harrison Cake
One cup sugar, one-half cup butter, three eggs well beaten, half
teaspoon soda stirred in half cup sour milk, two small cups flour.
F...
|
Sponge Cake
One cup sugar, two scant cups flour, one-half cup cold water, five
eggs beaten separately, one teaspoon baking powder, one teaspoon
e...
|
Fig Filling For Cake
One and a half pounds figs chopped fine; boil down with half a cup of
water. Cool, then fill the cake.--Mrs. Guilbault.
* * *
...
|
Fruit Cookies
Two eggs, one and a third cups brown sugar, two-thirds cup warm
water, two-thirds cup butter, even teaspoon soda dissolved in hot
wat...
|
Chocolate Frosting
Shave three fourths cup Baker's chocolate, add three-fourths cup
sugar beaten with one egg and a tablespoon of cream. Cook over the
t...
|
Cheap Drop Cakes
One cup molasses, one cup water, three cups flour, two eggs, one
teaspoon soda, butter size of an egg, one teaspoon each cloves,
alls...
|
White Cake
One cup sugar, one-half cup butter, whites of nine eggs, two and
three-fourths cups flour, one-fourth cup cornstarch, one cup milk,
o...
|
Spice Cake
Yolks of five eggs, one cup sugar, one cup milk, two and a half cups
flour, one teaspoon baking powder, butter the size of an egg, a
...
|
Angel Food
Whites of ten eggs, three-fourths tumbler pulverized sugar, one full
tumbler of flour measured and then sifted seven times, three-four...
|
Ginger Snaps
Mix three teaspoons baking powder with one and a quarter quarts of
flour; add to this one-quarter pound sugar, two teaspoons butter,
...
|
Plain Cake For Layers
One-half cup butter, three-fourths cup sugar, two eggs, one cup milk,
two and a half cups flour after sifting three times, one teaspoo...
|
White Cake
Whites of two eggs beaten to a stiff froth, one cup sugar, piece of
butter the size of an egg, one cup milk, two and a half cups flour...
|
Marble Cake
Light Part.--Whites of four eggs, cup of sugar, one-half cup butter,
one-half cup sweet milk, one teaspoon baking powder, two and a ha...
|
Doughnuts
One cup sour milk, cup and a half C sugar, two teaspoons melted
butter, half a teaspoon soda, pinch of salt, flour enough to mix soft
...
|
Pound Cake
One and three-fourths cups sugar, half pound butter rubbed to a
cream, one pound flour sifted three times, whites of sixteen eggs,
on...
|
Cream Cake
Whites of three eggs beaten very light, one-fourth cup butter and one
cup sugar beaten to a cream, one cup milk, three cups flour, two...
|
Raisin Cake
Take one and a quarter pounds of light dough, a teacup of sugar, one
of butter, three eggs, a teaspoon of soda, one pound of raisins,
...
|
Cookies
Cup of melted butter, two-thirds cup sour milk, teaspoon soda
dissolved in hot water, three eggs well beaten, one and a fourth cups
s...
|
Banana Cake
Two cups sugar, one cup butter, one cup sweet milk, three cups flour,
yolks of five eggs, whites of three, two teaspoons baking powder...
|
Strawberry Short Cake
One cup sour milk, very small teaspoon soda, one tablespoon melted
butter, little salt, add flour to thicken, and bake in pie tins.
S...
|
Sponge Cake
Two cups flour, two teaspoons baking powder, six eggs, one cup milk,
two cups sugar.--Mrs. John Alfred.
* * *
...
|
Ginger Snaps
One cup C sugar, one-half cup molasses, one cup boiling water, two
eggs, one teaspoon each soda, ginger and cinnamon. Flour enough to
...
|
Doughnuts
One coffee cup of not too thick sour cream, or one of sour milk and
one tablespoon butter, two eggs, a little nutmeg and salt, one tea...
|
Old-fashioned Gingerbread
One tablespoon soda, one teaspoon pulverized alum, each in one-half
cup boiling water. Add one pint New Orleans molasses, one tablespo...
|
Confectionery Frosting
Take the white of one egg (don't beat it) and stir powdered sugar
into it until it is as thick as cold cream, or as thick as it can be...
|
Layer Cake
TWO CAKES OF THREE LAYERS.
One cup sugar, one-half cup butter, four eggs, one cup milk, four
cups flour, two heaping teaspoons baki...
|
Cookies
One cup C sugar, one cup melted lard, two teaspoons baking powder,
one egg; flour enough to roll without sticking.--Mrs. Hugh Parry.
...
|
Ice-cream Cake
Two cups sugar, scant cup of butter, one cup sweet milk, two cups
flour, one cup cornstarch, whites of eight eggs, two teaspoons bakin...
|
Ginger Snaps
Bring to a scald one cup of molasses, and stir in one tablespoon
soda; pour it while foaming over one cup sugar, one egg and one
tabl...
|
Variety Cake
Light Part.--Whites of three eggs, one cup sugar, butter size of an
egg, half cup sweet milk, one teaspoon baking powder. Flavor with
...
|
Cookies
Rub together till white one teacup butter and two of sugar; beat two
eggs and stir into the mixture with a little flour. Grate in a
n...
|
Macaroons
One-half pound grated almonds, one-half pound sugar, one lemon,
whites of two eggs. Blanch and chop the almonds, add eggs and sugar,
...
|
Cookies
One-half cup cold water, one teacup white sugar, one-half cup butter,
one-half cup sweet cream, three eggs, two heaping teaspoons baki...
|
Cream Puffs
One pint of flour, one large pint of water, one-half pound of melted
butter; let the butter stand a few moments till the salt settles ...
|
Chocolate Icing
One tablespoon melted chocolate. One and a half cups sugar boiled to
a syrup in two tablespoons water. Add to this while hot the white...
|
Jelly Or Chocolate Layer Cake
Four eggs, half cup sugar, half a cup of flour, in which a teaspoon
of baking powder has been well mixed, pinch of salt, half cup of m...
|
Cinnamon Cake
One and a fourth pounds flour, one pound sugar, four eggs, half pound
butter, half pound grated almonds, one teaspoon cinnamon, grated...
|
Puddings And Sauces
SUET PUDDING.
Cup chopped suet, cup molasses, cup sweet milk, three cups flour
after it is sifted, cup stoned raisins and a few who...
|
Snow Pudding
One-half box Nelson's gelatine, one pint boiling water, one and a
half cups sugar, juice of two lemons. When mixture is cool add beate...
|
Tapioca Pudding
Take one-half cup of tapioca, soak over night, put on the stove in
the morning; cook up clear, add one cup of sugar, large spoon of
b...
|
Plum Pudding
Six crackers pounded fine, six eggs, one quart boiling milk, one cup
sugar, one-half cup butter. Raisins, currants, citron and spices ...
|
Pop-overs
Three eggs, three cups flour, three cups milk, a little salt, butter
the size of an egg, one heaping teaspoon baking powder. Beat the
...
|
Plum Pudding
Chop and rub to a cream one-fourth pound of suet, add scant half
pound sugar; mix well. Add four well beaten eggs, one grated nutmeg,
...
|
Chocolate Pudding
One quart milk, three squares Baker's chocolate melted in the milk,
two eggs, four large spoons cornstarch, three large spoons sugar.
...
|
Indian Pudding
One quart milk, one cup white meal or gold dust, one cup sugar, two
eggs. Salt. Scald the meal in milk, and bake about two hours slowl...
|
Queen Of Puddings
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of
four eggs. Bake in slow oven; when done spread with jelly. Whip
...
|
Snow Pudding
One-half package gelatine, soak two hours in one pint cold water;
heat without boiling until it is all dissolved; when nearly cold,
b...
|
Transcendental Pudding
Half a teacup of rice steamed in one quart of milk two hours. Take
the yolks of three eggs, grated rind of one lemon, a little salt,
...
|
Snow Pudding
Pour half a pint boiling water over half a box gelatine; stir until
dissolved. Into this squeeze the juice of three lemons, add two cu...
|
Baked Custard
Scald one quart of milk, then add four well-beaten eggs; sweeten and
flavor to taste. Pour into a pudding dish, and set in a pan of ho...
|
Orange Pudding
Peel four oranges, slice very thin, lay in a deep dish with one cup
white sugar strewn over it; set it away for an hour.
CREAM FOR ...
|
Baked Custard
Beat the yolks of four eggs half an hour; add five ounces pulverized
sugar, then one quart cold, new milk; add a teaspoon lemon extrac...
|
Dandy Pudding
One quart sweet milk, two tablespoons cornstarch, five tablespoons
sugar, yolks of four eggs. Beat the cornstarch and sugar together,
...
|
Apple Meringue
Pare and stew a few apples just as you would for sauce; take two or
three slices of bread, butter them well. Line a bread pan with pie...
|
Gelatine Custard
One quart milk, one-half box gelatine, two-thirds cup sugar, three
eggs. Put gelatine in milk, scald the same, then add the yolks of
...
|
Orange Jelly
One-half box gelatine dissolved in one-half pint cold water half an
hour; then add half a pint boiling water, place over the steam of ...
|
Prune Jelly
Soak in water one-half a box of gelatine. Stew half a pound of prunes
until tender, then remove the stones. To liquid add gelatine and...
|
Whipped Cream
Add to one-half pint cream of moderate thickness the white of one egg
beaten to a stiff froth, one-half cup pulverized sugar and flavo...
|
Charlotte Russe
Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon
powdered sugar, one-half ounce isinglass. Flavor with vanilla or
win...
|
Wine Jelly
Two pounds sugar, one pint pale sherry, one pint cold water, one
package Cox's gelatine, juice of two lemons, one quart boiling water,...
|
Ice-cream
One teacup milk, one cup sugar, two eggs beaten light, let come to a
boil; cool and strain, adding one quart cream. Flavor with a
tab...
|
Coffee Jelly
One box gelatine dissolved in half a pint cold water two hours, then
add one pint sugar, one pint strong hot coffee, one and a half pi...
|
Orange Sherbet
Six oranges, whites of six eggs beaten to a stiff froth, two quarts
of water, two cups of sugar. Freeze same as ice cream.--Mrs. Paxto...
|
Lemon Jelly
One-half paper gelatine dissolved in one-half pint cold water
An hour; then add one pint of boiling water, juice of a lemon,
three-fo...
|
Charlotte Russe
One pint milk, one-fourth box Nelson's gelatine, two cups sugar,
yolks of two eggs. Mix these ingredients and set in a vessel of
boil...
|
Fruit Ice-cream
Two quarts cream, five eggs, one and one-fourth coffee-cups
pulverized sugar, three pounds peaches peeled and chopped fine. Beat
whit...
|
Ice-cream
One pint of milk, one pint of cream, one cup pulverized sugar, two
eggs. Flavor to suit the taste. This makes three pints of cream.
-...
|
Pineapple Sherbet
Pour two quarts of boiling water over one can of sliced pineapple,
steep one hour and strain. Add juice of six lemons and two cups of
...
|
Creamed Oysters
One quart of oysters, one and a half cups cream, one heaping
tablespoon cornstarch. Salt and pepper to taste. Let the cream come
to a...
|
Creamed Celery
Cut in inch pieces and cover with milk, to which, when boiling, add
salt and a small piece of butter. Serve hot.
* * *
...
|
Diced Turnips
Pare, slice, cut in dice an inch square; boil until nearly done in as
little water as possible. To one quart of turnips, add one table...
|
Chopped Pickle
One peck of green tomatoes, one pint green peppers, two quarts green
cucumbers, four bunches celery and one ounce celery seed, one oun...
|
Egg Omelette
Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs
very light, add the milk and salt. Pour into a hot skillet in which ...
|
Chili Sauce
Fifty large, ripe tomatoes, six green peppers, six red peppers, eight
onions and six garlics, eight tablespoons salt, eight tablespoon...
|
Watermelon Sweet Pickle
Pare and cut the rind into thin pieces and place in a porcelain-lined
kettle; to about five pounds of fruit, add two teaspoons salt, w...
|
Dressing For Meats And Poultry
ESPECIALLY FOR TURKEYS.
One-half loaf baker's bread dried and soaked in cold water; squeeze
the bread well with the hands until all t...
|
Veal Loaf
Three-fourths pound raw veal, one-fourth pound raw salt-pork, three
eggs, nine crackers, three teaspoons salt, one and a half teaspoon...
|
German Pickles
One bushel large, yellow cucumbers; peel, cut up lengthwise and
remove seeds; sprinkle with salt and let stand twelve hours. Strain
a...
|
Escalloped Oysters
Sprinkle a buttered dish with cracker crumbs, then put in a layer of
oysters, some bits of butter, a little pepper and salt, and so on...
|
To Blanch Almonds
Shell the nuts and pour boiling water over them; let them stand a
minute, then throw them into cold water; rub between the hands and
...
|
Boiled Fish
One mountain trout or white fish, clean and wash well, sprinkle salt
on the inside and out and let it stand over night; in the morning...
|
Spiced Currants
Stem three pints of ripe currants. Make a syrup of three parts of
sugar to one of strong vinegar. Add currants, boil for a few minutes...
|
Fish Chowder
Try out small pieces of salt pork in a kettle. Cut up a medium-sized
fish, slice thin four or five potatoes; add these to the salt por...
|
Grape Preserves
Wash the grapes, weigh, having equal weight of sugar and grapes; then
pulp the grapes, put the pulp in a kettle and boil twenty-five
...
|
Dumplings
One pint flour, one cup milk, one egg, a large teaspoon baking
powder, little salt. Make the batter soft, so as to drop in with a
spo...
|
Sauer Kraut With Oysters
Drain the oysters. Mix some flour with part of the liquor, put the
rest of the liquor on the stove, let come to a boil; add oysters an...
|
Sweet Pickle
Take seven pounds of fruit, three pounds sugar, one quart vinegar,
one-half ounce each mace, cinnamon and cloves, and scald all
toget...
|
Cold Tomato Catsup
One-half peck tomatoes, three pints of good vinegar, three-fourths
cup salt, three-fourths cup ground mustard seed, three peppers,
ha...
|
Spiced Beef
Chop one pound raw beefsteak and a piece of suet or pork the size of
an egg. Add one-half pint bread crumbs or crackers, two eggs, six...
|
Prepared Fish
Boil until quite soft three pounds of fish; pick in small pieces and
lay upon a flat dish. Season with pepper and salt, add a small pi...
|
Tomato Toast
Run a quart of stewed ripe tomatoes through a colander, place in a
porcelain kettle, season with butter, pepper, salt and sugar to
ta...
|
Cranberry Jelly
Cover cranberries with water and cook until soft; mash through a
colander. To one pint of juice add one pound of sugar. Return to
sto...
|
Hot Mush Bread For Dinner
Scald a pint of corn meal until of the consistency of mush; when
cooked, cool with sour or buttermilk until about as thick as batter
...
|
Foam Sauce
One cup sugar, one egg; beat well together, add four tablespoons
boiling milk. Flavor with vanilla.--Mrs. W. H. Nash.
...
|
Molasses Candy
Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar,
a piece of butter the size of a walnut. Boil twenty-five minutes...
|
Peanut Candy
One pound of granulated sugar put in an iron spider; stir until free
from lumps. Crush a quart of peanuts very fine and add just befor...
|
Chocolate Caramels
One large cup sugar, one-half cup molasses, one half cup milk, butter
the size of an egg, one teaspoon cornstarch, one-fourth pound
c...
|
Chocolate Caramels
One cup milk, two cups molasses, one cup sugar, one and a half cakes
chocolate, small piece of butter. Grate the chocolate and stir it...
|
French Cream Candy
(uncooked.)
Mix whites of two eggs and their bulk in water in a large bowl; beat
very well, add a dessert spoon vanilla and about t...
|
Household Hints
To clean the silver spoons and forks in everyday use, rub them with a
damp cloth dipped in baking soda, then polish them with a small ...
|
Javelle Water
TO BLEACH AND REMOVE STAINS.
Four pounds sal-soda, one pound chloride of lime, one gallon water.
Heat the sal soda in a vessel over...
|
Cleaning Fluid
Sulphuric ether, one drachm; chloroform, one drachm; alcohol, two
drachms; deodorized benzine, two pints; oil of wintergreen, two
dra...
|
Baking-powder Biscuit
Have the child place two even cupfuls of flour in the sifter, with two
level teaspoonfuls of baking-powder, half a teaspoonful of salt...
|
Baked Apples
As cooked fruits are such nourishing food, let the child prepare some
kind while the biscuits are baking--apples, for instance. The ov...
|
Corn Bread
Corn bread, too, is easy for any child to make. Have her mix one and
one-half cups of sifted flour, one-half cup of yellow corn meal, ...
|
Muffins
Then next try muffins. Have her sift two cups of flour, one teaspoon of
salt, and two teaspoons of baking powder. Add one cup of milk,...
|
Griddle Cakes
If successful with these things, she will be quite sure with a little
care to make good griddle cakes. Have her sift two cups of flour...
|
Boiled Eggs
To boil an egg would seem to be the easiest matter possible, but it
requires care just the same. Scarcely any two people in a family l...
|
Poached Eggs
Poached eggs should be dropped in buttered gem pans and then set in a
deep dripping-pan and covered with boiling water. When boiled as...
|
Plain Omelet
For an omelet for four people, separate yolks and whites of five eggs.
Beat yolks very light, add one-quarter teaspoonful salt, pepper...
|
Fancy Omelets
After the little daughter has mastered this popular dish, show her how
to make it into a fancy one by adding various things. A small q...
|
Omelet Garnishing
The wise mother will suggest to the young cook that instead of always
using one recipe she try to think of some way of improving or va...
|
Creamed Eggs
Take the desired number of hot hard-boiled eggs, cut in quarters, lay on
pieces of hot buttered toast, and cover with white sauce. Thi...
|
Devilled Eggs
Put on in hot water, simmer for half an hour, then place in cold water
to loosen shells. When cold, cut in half, remove yolks, mash, a...
|
Scrambled Eggs
Beat the desired number enough to break the yolks, season with salt and
pepper, and add a tablespoonful of milk for each egg. Put in a...
|
Bacon And Eggs
Place thin slices of bacon in a hot skillet, turn frequently to keep
from curling, and remove to a hot plate when cooked as much as de...
|
Cottage Cheese
First the sour milk! Not attractive as sour milk, but most delicious as
cream cheese. Set one quart of sour milk on the stove where it...
|
Nut Cheese Crackers
Nut cheese crackers are most appetizing, too, made by spreading this
cheese on small saltine crackers, and sprinkling chopped nuts ove...
|
Stuffed Peppers
If there is too little of the roast to serve sliced cold, it can be
chopped fine, seasoned well with salt and pepper and moistened wit...
|
White Sauce
Good white sauce is needed for so many different kinds of vegetable,
fish and meat dishes, that a child should be taught it at the beg...
|
Creamed Chicken
A small quantity of chicken is often left from dinner, yet not enough to
serve cold. Let the mother show the child how to cut off ever...
|
Chicken Croquettes
Still another way, if the quantity is small, is to add to one cupful of
chopped chicken one-half cupful of rolled bread-crumbs, a half...
|
Chicken Salad
If a cold dish is desired, let her add an equal amount of finely cut
celery, season with salt and pepper, moisten with cooked salad dr...
|
Boiled Salad Dressing
As many people do not care for the flavor of oil, a nice easy dressing
is made by taking two tablespoonfuls butter, rubbed to a cream,...
|
French Dressing
Easily made is the French dressing, and often prepared at the table. To
one-quarter teaspoonful of finely minced onion, add one-half t...
|
Fresh Vegetable Salad
To make the best of the few vegetables we have found on hand, wash the
lettuce carefully (looking out for the tiny green bugs found on...
|
Cooked Vegetable Salad
Small quantities of cooked vegetables, such as beets, string beans,
asparagus, peas and boiled potatoes, make a nice salad cut into sm...
|
Cabbage Salad
Cabbage salad is possible at all seasons of the year, and should be one
of the first that the child should learn to make. Insist on ge...
|
Sour Cream Dressing
To half a cup of thick sour cream, add half a teaspoonful of salt, a
teaspoonful of sugar, a dash of black pepper, and two teaspoonsfu...
|
Fresh Fruit Salad
Almost all kinds of fruit are used in salads. Bananas and oranges, alone
or together, are served on lettuce with the cream salad dress...
|
Waldorf Salad
For four people have the little cook take four pretty red apples, cut a
slice off the top, and after removing the core, carefully cut ...
|
Green Pepper Salad
Take sweet green peppers, cut a slice from the top, remove seeds, and
fill with either the mixed vegetables or diced cucumbers, covere...
|
Stock
Take, for instance, the bones and small trimmings from steaks, chops or
a roast, and the remnant of a chicken. These, with a five-cent...
|
Clear Vegetable Soup
Any kind of vegetables on hand can be put in at the same time, a small
onion cut in slices, a little chopped carrot, turnip, a few str...
|
Consomme And Bouillon
Then to make the finest kind of perfectly clear soup, stir into each two
quarts of cold stock the beaten white and crushed shell of on...
|
Pleasing Variations
Stock made thus can be simply reheated or changed to any desired kind of
soup by the addition of a particular garnishing. For rice sou...
|
Cream Of Celery
For cream of celery take two cupfuls of diced celery, using the leaves,
ends and coarse pieces not good enough to send to the table un...
|
Pea And Asparagus
For cream of pea soup, simply substitute two cupfuls of cooked peas that
have been pressed through a colander. For cream of asparagus ...
|
Cream Of Potato
Cream of potato soup is made by adding two scant cupfuls of mashed
potato to the milk foundation given. Some people like the addition ...
|
Black Bean Soup
Black beans make a particularly nice soup for a company dinner. To two
cupfuls of the dried beans use four cupfuls of cold water and l...
|
Cream Of Tomato
Before leaving the soup question, let me say that the cream of tomato is
made by heating two cupfuls of canned tomatoes to the boiling...
|
Delectable Garnishes
Instead of always serving the ordinary crackers, teach the child how to
prepare some simple little extras for nice soups. Plain square...
|
Smelts Trout And Perch
Smelts, trout, perch and other small fish, are fried whole, while the
larger kinds are cut in pieces called fillets. After washing, dr...
|
Halibut
A halibut steak is fine when, after washing thoroughly, it is put in a
dripping pan, seasoned with salt and pepper, covered with boili...
|
White Weak And Blue Fish
White fish, weak fish, blue fish and similar kinds I like best when
large enough to have the bones first removed and the fish then spr...
|
Finnan Haddie
Finnan Haddie can be served in several ways. After washing and wiping
off with a cloth, it can be buttered, seasoned with salt and pep...
|
Smoked Fish
Smoked halibut, salmon and sturgeon can all be bought in small pieces
(even as little as half a pound), and are most inviting when cut...
|
Salt Cod
But in talking of dried fish, we must not forget our old favorite,
creamed codfish. As the boxed codfish is always so salty, it is
ne...
|
Salt Mackerel
Salt mackerel should be covered with cold water and left skin side up to
soak over night. For breakfast, dry in a cloth and broil, wit...
|
Pan-broiled Lamb Chops
Lamb chops are particularly nice pan-broiled. First scrape off any fine
particles of bone, trim off superfluous fat, and then place in...
|
Pork Chops
Pork chops need to be thoroughly cooked, and after washing, I always
parboil ten minutes first in a covered frying pan, then season wi...
|
Veal Cutlets
The veal for this purpose, sometimes called Mock Reed Birds, should be
sliced thin, then cut in four-inch squares. Spread lightly with...
|
Beef Stew Brown
Take one pound of round steak, cut in small pieces and sprinkle with
salt and pepper. Put a little suet in a hot kettle, or melt two
...
|
Southern Baked Ham
When there is going to be company, baked ham is one of the nicest kinds
of meat that can be had. Take either a small end or half a ham...
|
Beefsteak
Different kinds of steak need to be cooked in different ways.
Tenderloin, porterhouse, and sirloin are best broiled over a hot fire,
...
|
Hash
Hash, though a dish often laughed at, is always appetizing when well
made. Corn beef hash indeed has quite a reputation, and is made b...
|
Lamb Pie
A lamb pie is an attractive way of using up small pieces of cold lamb.
Cut off all scraps and gristle, and add enough cold gravy to co...
|
Dried Beef
Dried beef dressed in cream is always an appetizing dish and very
quickly made ready. The child should first take a half-pound of chip...
|
Roast Beef
A roast of beef, after being scraped and wiped free from all particles
of sawed bone, should be seasoned well with salt and pepper, an...
|
Boiled Potatoes
Plain boiled potatoes, with the skin on, are delicious when cooked as
they should be. The requisite number should be selected, perfect...
|
Mashed Potatoes
For mashed potatoes the mother should tell the child to pick out the
imperfect ones, or those too large to bake, to be peeled and cut ...
|
Creamed Potatoes
Often in buying potatoes one finds a quantity of little ones usually
considered "too small to be bothered with." They seem hardly wort...
|
Lyonnaise Potatoes
If the mother prefers, she can have the child take these little balls
(peeled after they are cooked), cut them up fine, and fry them a...
|
Cheese Potatoes
Parboil sliced potatoes, or slice cold boiled ones, line the bottom of a
baking dish, sprinkle with salt, pepper, a little flour, grat...
|
Baked Potatoes
Potatoes for baking should be of uniform, medium size and perfect. After
being well scrubbed they should be wiped dry and put in a mod...
|
Stuffed Potatoes
If it is necessary to keep them any length of time, cut off the end of
each potato, scrape out the inside, season with salt, pepper, a...
|
Fried Potatoes
Cold boiled potatoes can be used in so many different ways that where
there is no servant in the house it often is a saving of time an...
|
Hashed Cream Potatoes
If this is considered too rich, half the amount of butter will be
sufficient to flavor and keep from scorching, and then when they bro...
|
Scalloped Potatoes
Scalloped potatoes are very nice for a supper dish, as they can be
prepared early in the day and set away until needed. The little coo...
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Candied Sweet Potatoes
Sweet potatoes that have been boiled are particularly nice when cut in
half, buttered, seasoned with very little salt and pepper and t...
|
Turnips Carrots
Such winter vegetables as turnips, carrots and parsnips should be well
washed, peeled, cut in small pieces and cooked in boiling salte...
|
Parsnips
Plain boiled parsnips are delicious if cut in slices and fried in
butter, as they acquire a sweetness not brought out in any other way...
|
Winter Squash
Winter squash is good prepared in the same way as the mashed
parsnips--that is, plain boiled and then mashed, but I prefer the
Hubbar...
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Dried Lima Beans
Put to soak half a pound of dried Lima beans in a small quantity of cold
water. Next morning set where they will simmer slowly for two...
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Boiled Cabbage
A nice way to serve cabbage hot is to chop fine after it has soaked half
an hour in cold water, put on in boiling salted water, and co...
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Baked Beans
For a small family, soak one pint of the small navy beans over night,
and next morning boil gently until nearly tender. Drain, throw a...
|
Creamed Onions
Peel off the outside skin, cover with boiling water, cook five minutes,
drain, and cover with fresh boiling water, well salted. Cook u...
|
Baked Onions
First boil as above directed, then lift into a piepan, sprinkle with
salt and pepper, place a small lump of butter in a little hole on...
|
Asparagus
With the coming of the spring vegetables will be opened a new field for
the child to explore. Asparagus, one of the first in the marke...
|
Cucumber Jelly
Take one pint of well-seasoned bouillon, and while still warm, add the
quantity of gelatine stated on the package necessary to make on...
|
String Beans
Wax or string beans should be snapped in small pieces and all strings
removed, then washed and put on to boil in hot salted water. Coo...
|
Peas And Lima Beans
Peas and Lima beans, after being shelled and covered with salted boiling
water, are cooked until tender (forty to sixty minutes) and t...
|
Cauliflower
Cauliflower, after being carefully washed, should be tied up in a piece
of cheese-cloth to keep the shape, and after soaking for an ho...
|
Beets
Young beets have to be washed carefully to avoid breaking the skin, and
have roots and half an inch of the tops left on while cooking....
|
Tomatoes
Baked tomatoes are made by taking the fresh tomatoes, scooping out the
centers and mixing with bread crumbs, seasoning with butter, pe...
|
Green Corn
Green corn "on the cob" must first have the husks and silk carefully
removed and then be dropped into boiling salted water and kept bo...
|
Corn Oysters
Any corn left from a meal can be grated off the cob and used for corn
oysters. To one cupful of corn, add half a cup of milk, one beat...
|
Potato Salad
Potato salad makes a good chief dish for the unexpected guest and is
easily prepared. The child should be told to select medium-sized
...
|
Scalloped Oysters
Scalloped oysters make a fine supper dish on a cold night, and there are
several ways they can be prepared. The one I like best I will...
|
Creamed Oysters
Cook one pint of oysters in their own liquor or in a few spoonsful of
salted water until they curl at the edges. Have ready a thick cr...
|
Fried Oysters
To fry oysters, select large, choice ones, and dry in a napkin. Taking
one at a time, roll in cracker crumbs, season with salt and pep...
|
Welsh Rarebit
This is another good dish for an evening supper. Crumble half a pound of
grated cheese, and put in a chafing-dish or a double boiler. ...
|
Fritters Apple And Banana
Fritters help out nicely, too, for company, and can be fried in a small
quantity of very hot fat instead of in the deep fat if mother ...
|
Milk Toast
Put on in a double boiler two cups of milk, one tablespoonful of butter,
salt to your own taste, and allow to come to a boil. Have rea...
|
Canned Fish Salads
For salad, take either shrimps, lobster or salmon, and after breaking in
small pieces, add an equal amount of celery, season with salt...
|
Creamed Canned Fish
If our small cook wishes to serve a hot dish, however, in a hurry for
company, she can make to use with her canned fish, the favorite ...
|
Sardine Canapes
If only sardines happen to be left in the reserve stock and yet
something hot is needed, let the mother show the child how to make tha...
|
Boiled Rice
Rice is one of our most nutritious foods, and it can be served in such a
variety of ways it is one of the first things a child should ...
|
Casserole Of Rice
Rice cups are made by lining small well-greased baking-cups with the
rice half an inch thick and filling with any kind of cold meat, c...
|
Rice Cups Dessert
The rice cups will be delicious for dessert, if instead of using cold
meat they are filled with mince meat or raisins that have lain i...
|
Compote Of Rice
Take plain boiled rice, pack lightly in small cups, and put in a warm
place for an hour to set. Turn out molded, and send to the table...
|
Fried Rice
The plain boiled rice intended to be served like a vegetable or for a
simple dessert might not all be used. If a cupful were left it c...
|
Rice Pudding
Rice pudding is one of the first desserts a child should learn to make,
as it is so little trouble and always a favorite. She should f...
|
Boiled Macaroni
As there are many days, especially in summer, when macaroni can well
take the place of meat, it is desirable that the small maid be ta...
|
Macaroni With Cheese
Or it can be taken from the boiling water, put in a colander, rinsed
with cold water, then arranged in a baking dish in alternate laye...
|
Macaroni With Tomato
For baked macaroni with tomato, have the little cook put in her baking
dish first a layer of the cooked and rinsed macaroni, then a la...
|
Macaroni Pie
But if she finds that she has a small quantity of cold meat on hand,
beef, veal or chicken, she can put one layer of that through the ...
|
Baking Preparations
Before beginning the work, the child should read over her recipe and lay
out all ingredients needed. She should have the mixing bowl o...
|
Tea Cakes
One-third of a cup of butter, one cup of sugar, one egg, one cup of
milk, two cups of sifted flour, two level teaspoonfuls of baking p...
|
Directions For Mixing
First the child should measure her flour while her cup is dry, and
adding the baking-powder, sift it on to a paper or in an extra bowl...
|
White Icing Uncooked
Two tablespoonfuls milk or cream, enough confectioner's sugar to make a
thick paste and half dozen drops of vanilla. In spreading, if ...
|
Cocoa Icing
When the child has followed this recipe several times successfully, she
can then try baking it in two cake tins. When done and cool, s...
|
Ginger Cookies
After the child has fully mastered this recipe, let her next try some
ginger cookies. To a half a cupful of molasses, one teaspoonful ...
|
Spice Cake
For an inexpensive spice cake, take one-half cup of butter, one cup of
sugar, one egg, (white beaten separately), one and one-half cup...
|
Warm Gingerbread
Stir together half a cup of molasses, half a cup of brown sugar, one
teaspoonful of soda, one beaten egg, two tablespoons melted butte...
|
White Cake
One even half cupful of butter and an even cupful of sugar, creamed
until it is light and foamy. To one and one-half cupfuls of flour ...
|
Chocolate Icing
To one cup of granulated sugar add one-third cup of boiling water, and
stir to dissolve until it begins to boil, but no longer. Cook u...
|
Boiled Icing
For the plain white boiled icing, simply omit the chocolate from the
foregoing recipe, and flavor as desired.
After the two white l...
|
Gold Cake
To one cupful of sugar, and a rounded tablespoonful of butter rubbed
creamy, she can stir in the four yolks and one whole egg beaten t...
|
Citron Cake
If citron is liked, a quarter-cupful, cut very thin, and lightly
floured, can be stirred through the batter made for the gold cake, th...
|
Nut Cake
If desired, when the loaf is cool, it can be iced also, with a white
icing, and it will look attractive if a few nut meats are scatter...
|
Devil's Food Cake
A delicious chocolate cake, sometimes called Devil's Food, is made as
follows: cream three-quarters of a cup of butter with one cup of...
|
Bread
Home-made bread is one thing that everybody likes, and while it takes
time and patience, it is not really hard to make. One little gir...
|
Light Biscuit
For light biscuit, take one of the three parts cut for the bread, twist
off little pieces the size of an egg, roll smooth without work...
|
Floating Island
Floating island is a nice dessert, easily made by any child, with
reasonable care. For six persons, have her take three even cupfuls o...
|
Lemon Jelly
For plain lemon jelly, the mother will instruct the child to soak two
rounded tablespoonfuls of granulated gelatin in one-third cupful...
|
Fruit Jelly
For a fruit jelly in winter, line the bottom of the mold or individual
cups with pieces of banana, orange, or preserved cherries, fill...
|
Whipped Cream
Whipped cream is called for with so many dishes, that every little girl
should learn how to prepare it. In the first place the cream m...
|
Nuts
Nuts are used so much nowadays, in all kinds of cookery, that we find
them in the most unexpected places. When chopped, they are mixed...
|
French Ice-cream
A delicious French ice-cream has for its foundation a custard made by
beating up first the yolks of three eggs very light, adding a pi...
|
Chocolate Ice-cream
For a rich chocolate ice-cream, make like the foregoing, only add to the
custard before it cools two ounces of grated, unsweetened cho...
|
Fruit Ice
For a refreshing fruit ice, have our little maid prepare the juice of
three oranges, three lemons, and one pint of either strawberries...
|
Strawberry Mousse
In strawberry season, particularly on a farm where there is an abundance
of rich cream and luscious fruit, the finest kind of a frozen...
|
Lemon Ice
For a plain lemon ice, take the grated rind of one lemon, and the juice
of three, a cupful and a half of sugar, four cupfuls of water,...
|
Citron Custard
Citron custard is good summer or winter, served hot or cold. The child
should first beat up very light two eggs, then add a pinch of s...
|
Cornstarch Pudding
Cornstarch pudding is an old favorite, too, either hot or cold. First
mix four level tablespoonfuls of cornstarch with three tablespoo...
|
Raisin Tapioca
Tapioca is a thing every child should learn to use, as it is capable of
so many variations. For the simplest pudding, have her first c...
|
Apple Tapioca
Or still another way is to boil the tapioca, sweetened but not
flavored, for about fifteen minutes, then pour into a baking-dish half
...
|
Tapioca Custard
Probably the most common way, though, of making tapioca pudding is by
taking half the recipe given and after boiling fifteen minutes, ...
|
Hot Chocolate Sauce
A favorite hot sauce for puddings, or to be served separately with
vanilla ice-cream, is made by melting one square of unsweetened
ch...
|
Thanksgiving Menu
In the first place, talk over with her and decide about the number to be
entertained, and then settle on the menu. Get her to express ...
|
Nut Candy
For fine nut candy, have the child first pick out half a cupful of nut
meats. Put on in a small saucepan two level cupfuls of light-br...
|
Maple Fudge
For delicious maple fudge, take one and one-half cupfuls of light-brown
sugar, one cupful of maple sirup, half a cupful of milk, and a...
|
Cream Candy
Cream candy is made by boiling two cupfuls of granulated sugar, without
stirring, with three-fourths cupful water, two tablespoonfuls ...
|
Chocolate Creams
Easy chocolate creams require two cupfuls of confectioner's sugar, with
a few teaspoonfuls of milk to moisten enough to work like doug...
|
Fudge
Particularly smooth fudge is made in a way that seems strange until you
try it. Take two cups of sugar, half a cup of milk, one tables...
|
Molasses Taffy
All little children like this, and it is easily made. To two cups of
molasses, add one cup of sugar, two tablespoons of butter, and bo...
|
Stuffed Dates
Stuffed dates are a most wholesome sweet, and quickly made, too. The
dates must first be picked apart, washed in warm water and dried ...
|
Salted Nuts
Salted nuts, used so much, are usually placed on the table when it is
set, and passed during the meal. They are very expensive if boug...
|
Canned Pears And Peaches
Peaches and pears should be thinly peeled and halved, then dropped into
a thick sirup made by boiling four parts granulated sugar to o...
|
Preserved Plums
Damson plums make a rich, old-fashioned preserve if washed, pricked, and
allowed to stand a few hours, mixed with an equal quantity of...
|
Canned Cherries
Seed the cherries after washing them, watching carefully to see that
none are wormy, and measure. Take half the quantity of sugar, moi...
|
Raspberry Jam
Pick over the berries, measure, wash and then crush. Put on to boil, and
cook ten minutes, stirring to keep from sticking to the pan. ...
|
Bar-le-duc Currants
Wash, stem, and measure the currants. Take three-quarters the amount of
sugar, moisten with barely enough water to melt, boil to a thi...
|
Apple Jelly
First peel and core sound sour apples, and put on to stew with just
enough water to cover. Cook until the apples are almost a mush, pu...
|
Crab Apple Jelly
Crab apple jelly is made in the same way as the apple jelly, but the
fruit is simply wiped off and quartered,--not peeled.
...
|
Grape Jelly
Pick grapes from the stem, wash, crush, and boil twenty minutes. Then
put in jelly-bag to drip overnight, but do not squeeze. Next day...
|
Fruit Combination
At a time when other fruits are very high, the plain apple jelly, so
delicate in flavor itself, can be mixed when ready to pour with a...
|
Sandwiches Of Chicken Or Meat
For picnics, school luncheons, and her evening parties my little maid
will want sandwiches, and there are many kinds easily made. And
...
|
Ham Sandwiches
To be particularly nice, mince the ham, cream with the butter, season
with mustard, spread on one slice of bread, cover with a crisp l...
|
Lettuce Sandwiches
On thin slices of buttered bread lay a fresh leaf of lettuce, and spread
with salad dressing, before adding top slice.
...
|
Olive And Cheese Sandwiches
These are especially good for afternoon tea or parties. Butter the bread
each time before slicing, so it can be cut very thin without ...
|
Raisin Sandwiches
Spread thinly sliced brown bread with butter first, then with raisins,
seeded and chopped.
...
|
Cracker Sandwiches
Butter graham crackers, and spread with chopped and mixed nuts and
raisins. Or, take square soda crackers, sprinkle with sugar and
ci...
|
Tea
First, find out the kind your friends like if you possibly can, and do
not give Ceylon to a lover of uncolored Japan! Then have fresh ...
|
Coffee
People have different ways of making coffee, but a very easy one is to
measure out a tablespoonful of ground coffee for each cup desir...
|
Cocoa
Cool drinks are most welcomed in hot weather, and several kinds are
quite nice for little girls to make. Iced cocoa requires for each
...
|
Grape Juice
Grape-juice is the most nourishing kind of a fruit drink, and every
family ought to put up enough in the fall when grapes are plentifu...
|
Lemonade
A most refreshing beverage on a very warm day is a lemonade made from
the juice of two lemons, a half cupful of sugar and eight glasse...
|
Fruit Syrups
During the canning season often a small quantity of rich juice will be
left. If this is strained through a cloth and bottled boiling h...
|
Bread Pudding
For a small family, take a quart baking dish, cover the bottom with
broken bread, sprinkle with raisins or currants, dot with tiny lum...
|
Brown Betty
Butter thin slices of bread, line the bottom of the pudding dish, add a
layer of sliced apples, sprinkle with sugar and cinnamon, and ...
|
Cottage Pudding
Cream one-third of a cup of butter with three-fourths of a cup of sugar,
add one egg, beaten very light, one cup of milk, and two cups...
|
Lemon Sauce
Make a syrup by boiling for five minutes one cup of sugar with
one-quarter cup of water and a teaspoonful of butter. Removing from the...
|
Fruit Batter Pudding
Take one cup of flour, half a teaspoonful of salt, and one-half
teaspoonful baking-powder, sifted well, half a cupful of sugar, and st...
|
Sponge Cake
Beat very light the yolks of three eggs, add one cup of sugar, half a
cup of cold water, one and one-half cups of flour sifted several...
|
Charlotte Russe
Cut sponge cake into narrow strips, or use lady fingers, to line a glass
bowl or individual glass cups as preferred. Fill center with ...
|
Marshmallow Cream
Whip thick half a pint of cream, add two tablespoonfuls of
confectioner's sugar, one white of egg, beaten stiff, one-quarter of a
pou...
|
Apple Dumplings
Sift two cups of flour with two teaspoonfuls of baking powder and half a
teaspoonful of salt, work into it two tablespoonfuls of lard ...
|
Strawberry Shortcake Individual
Make crust as directed for apple dumplings, turn on to a floured board,
cut out with a biscuit cutter and bake twenty minutes in a hot...
|
Prune Whip
Soak half a pound of prunes over night, then stew half an hour and
sweeten with half a cupful of sugar. When cool, cut in small pieces...
|
Lemon Pie
Make paste as directed before, line a deep pie pan, prick the bottom to
keep from blistering, and bake in a hot oven about ten minutes...
|
Meringue
Beat two whites very stiff, stir in slowly half a cupful of powdered
sugar, and spread on with a knife or apply through a pastry tube....
|
Apple Pie
Line a pie tin with the crust, fill with sliced sour apples, sprinkle
thickly with sugar, flavor with nutmeg, cover with the crust, ma...
|
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