When Terence spoke, oraculous and sly, He'd neither grant the question nor deny, Pleading for tarts, his thoughts were on _mince pie_. My poor endeavors view with gracious eye, To...
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 sugar in the center of the fruit dishes.
Zwieback Recipe: History and Fun Facts: Zwieback, which translates to "twice baked" in German, is a type of sweet toast that has been enjoyed for centuries. Its origins can be trac...
History of Aunt Sarah's Cinnamon Cake: Aunt Sarah's Cinnamon Cake is a beloved family recipe that has been passed down through generations. The origins of this recipe can be traced...
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 a pound, each, of fresh pork and the dark and...
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.
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 one tablespoonful of rich cream, flavor with a fe...
3 small potatoes 1 tablespoon lard 2 handfuls salt 1 handful sugar Soak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil...
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. Spread on one half the cake chopped fish, mixed with...
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 exception. This recipe has been passed down...
1 cup sugar 1 cup molasses 2 1/2 cups flour 3/4 cups lard and butter 2 eggs 1 dessert spoon soda dissolved in cup cold water 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon...
Recipe for My Grandmother's Cookies - Mrs. J. Edd Thomas History and Fun Facts: Mrs. J. Edd Thomas, my grandmother, was well-known for her delicious homemade cookies. Born and rais...
No. 111 Bodini Marinati Recipe History: Bodini Marinati is a traditional Italian dish that has been enjoyed for centuries. It originated in the region of Emilia-Romagna, known for...
The history of No. 18 White Villeroy recipe dates back to the 19th century when it was popularized as a versatile and creamy sauce commonly used for masking cutlets, fish, and othe...
12 large oranges 1 pound of sugar 1 quart of water Grate the yellow rind from three oranges into the sugar, add the water, boil five minutes, and strain; when cold, add the orange...
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 sponge. Set the sponge in a warm place over night...
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager. Boil one dozen crabs; pick them in flaky pieces as much as possible; remove the meat from the claw...
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, sugar, and flour together, lay the raisins round o...
Pare and quarter apples. Put into baking dish with butter, sugar, cinnamon and a little hot water. Keep cover on dish until almost done, then remove cover and brown.
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 steam rises it is hot enough. Break an egg...
History of Muffins: Muffins have a rich history dating back centuries. This delightful baked treat originated in Britain during the 10th century. Historically, muffins were known a...
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 one cupful of claret, and stand aside until...
Fry the mutton very well. Then place in another pan sufficient water to cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a few white turnips cut in pieces. Wh...
Recipe for Tomato Catsup - Mrs. G. Livingston History of Tomato Catsup: Tomato catsup, also known as ketchup, has a fascinating history that dates back many centuries. It originate...
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 to the sugar, and boil it to a syrup; put the...
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 and the water in a double boiler over the fire, and let t...
1 quart of milk 6 ounces of sugar 2 teaspoonfuls of vanilla Yolks of four eggs Put the milk in a double boiler, add the yolks of the eggs and the sugar beaten together, and stir un...
Hickory Nut Cake is a classic dessert that has been enjoyed by generations of families. This delicious cake is made with a combination of sugar, butter, sweet milk, flour, baking p...
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 thinly, in a pint of cream; add the juice of...
History of Lemon Cream Filling: Lemon cream filling is a delightfully tangy and creamy dessert that has been enjoyed for many years. Its origins can be traced back to the 19th cent...