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, coloring them with the thinner part of strawber...
Roast Pork Recipe History: Roast pork is a traditional dish dating back centuries and is enjoyed in many cultures around the world. In Western cuisine, roast pork is often a center...
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; one pound of raisins, two of currants; a...
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 mixed with 1/2 a cupful of cold milk. Cook fo...
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, season with salt and pepper. Stir and let the mi...
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 teaspoonful of sugar, salt and pepper to taste. Co...
Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very usef...
MISS FRANCIS FRY. Two cups beef (minced fine), one cup stock, two pounds flour, one pound butter, one teaspoon lemon juice or vinegar, ditto of onion and salt, one half teaspoon pe...
Birmoilis is a delightful Turkish dish that combines mashed potatoes, grated cheese, and well-beaten eggs, resulting in a mouthwatering paste that is then deep-fried to perfection....
MRS. W. W. HENRY. Seven pounds of currants, six pounds of sugar, two pounds of raisins, two oranges. Cook one and one half hours. Strain out the juice of currants, seed the raisins...
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 to the times when people would use leftov...
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 a couple of large fresh oranges. Beat eight eg...
Long as, by bayonets protected, we Watties May have our full fling at their _salmis_ and pates. MOORE. Cut off the best parts of a couple of roasted wild ducks, and put the rest of...
Walnut Rocks Recipe History: Walnut Rocks are a classic treat that have been enjoyed by generations. The origins of this recipe are not well-documented, but it is believed to have...
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 cupful of flour. Use only sufficient flour to ro...
Apple Tapioca is a delightful and comforting dessert that combines the sweetness of apples with the chewiness of tapioca. This recipe has been enjoyed by families for generations,...
On holydays, an _egg or two_ at most; But her ambition never reached to roast. CHAUCER. The fresher laid the better. Put them into boiling water; if you like the white just set, ab...
1 box of granulated gelatin 1 teaspoonful of beef extract 1 small onion 1 bay leaf 1 blade of mace 1 truffle 1 carrot 1 green pepper 1 red pepper 1 lemon 1 tureen of foie-gras Cove...
Creamed Celery Recipe Creamed celery is a classic dish that is easy to prepare and makes for a delicious addition to any meal. This creamy and flavorful side dish pairs well with a...
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 it was once a common practice to prepare fi...
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 mash them through a colander. Add the sugar to the water, and boil...
Recipe: Pollastro Alla Lorenese (Fowl) History: Pollastro Alla Lorenese, also known as Fowl in Lorraine Style, is a classic dish that originated in the Lorraine region of France. L...
Plum pie is a delightful and classic dessert that has been enjoyed by many for generations. Its origins can be traced back to early American settlers who brought with them the know...
History of the Recipe: Rabbit has long been a popular meat in many cuisines around the world. This small game animal was commonly hunted and consumed by ancient civilizations, incl...
Recipe: Sponge Bread Pudding History of Sponge Bread Pudding: Bread pudding is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to the days whe...
Steak and Kidney Pudding is a classic British dish that has been enjoyed for centuries. Its origins can be traced back to the traditional British cuisine, which emphasizes hearty a...
Tomatoes Stuffed is a timeless recipe that has been enjoyed for generations. It is a simple yet delicious dish that brings out the natural sweetness of tomatoes combined with the s...
Kaffee Krantz, also known as Coffee Wreath, is a delicious and classic pastry that originated in Germany. This sweet treat is perfect for coffee or tea time, and its unique wreath...
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 enough salt and pepper to season highly. Rub...
Apple Cream Filling for Cake History: The tradition of using apple cream filling in cakes can be traced back to the early 19th century. The combination of fluffy cream and tangy ap...