Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates.
2 dozen stalks of spearmint 1/2 pound of sugar 1 quart of water Juice of three lemons Strip the leaves from the stalks of the mint, chop them to a pulp and rub them with the sugar....
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 texture, sweet flavor, and stunning appea...
For these use veal sweetbreads. Wash and parboil them and cut in half lengthwise. When cold, season with salt and pepper, and pour over them a little melted butter. Broil over a cl...
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 apples, take out the cores, and lay the apples in a...
Belgian Red Cabbage Recipe History: Belgian cuisine is known for its hearty and flavorful dishes, and one popular recipe that highlights these characteristics is Belgian Red Cabbag...
Brown Potato Chowder Recipe History: The recipe for Brown Potato Chowder originates from traditional American cuisine. It has been passed down through generations of home cooks, pr...
Cucumber sauce is a refreshing and versatile condiment that can elevate a variety of dishes. With its cool and tangy flavors, it adds a delightful touch to salads, sandwiches, gril...
History of Fruit Cake: Fruit cake is a traditional dessert that has been enjoyed for centuries. Its origins can be traced back to ancient Roman times when a mixture of pomegranate...
With carrots red, and turnips white, And _leeks_, Cadwallader's delight, And all the savory crop that vie To please the palate and the eye. GRAINGER. Leeks are most generally used...
Recipe for Mullet Alla Tolosa: History of the Recipe: Mullet Alla Tolosa is a traditional dish from the Basque region of Tolosa, in northern Spain. It is a classic recipe that has...
History and Fun Facts about Savory Gravies: Savory gravies have been a staple in cooking for centuries, adding flavor, depth, and richness to a variety of dishes. The art of prepar...
Rhubarb Marmalade Recipe (as Frau Schmidt Made It) History and Fun Facts: Rhubarb marmalade is a delightful and tangy preserve that has been enjoyed for centuries. Rhubarb, also kn...
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 beans one quart of boiling water, and let...
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 of time, with variations found in various...
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 and a half of white flour. Dissolve the yeast...
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 of sugar, and a small pinch of salt. When the...
1 pint of grape juice 1 quart of water 1 pound of sugar Juice of one lemon Boil the sugar and water together for five minutes, take from the fire, add the lemon juice, and skim. Wh...
Mary's Recipe For Rhubarb Jam History of Rhubarb Jam: Rhubarb jam has been enjoyed for generations, with its vibrant color and tangy flavor making it a popular preserve. Rhubarb it...
[History of the Recipe] Marinata Di Cervello Alla Villeroy, also known as calf's brains Villeroy, is a unique and flavorful dish that has been enjoyed for centuries. Its origins ca...
From MRS. MARY C. BELL, of Florida, Lady Manager. Three cups sugar, one cup butter, three eggs, one bowlful stoned raisins, floured, one teaspoonful allspice, ground, one teaspoonf...
Prune Blintzes are a delicious and traditional dish that have been enjoyed for many generations. Blintzes, also known as blini, are thin pancakes that can be filled with a variety...
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 covered for twenty-one days, stirring them twi...
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 until boiling, boil five minutes, and, when cool, add the rasp...
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 over night in a rather warm place. In the morning...
Pollo All'oliva, also known as Chicken with Olives, is a traditional Italian dish that originated in the regions of Tuscany and Umbria. This flavorful dish combines tender chicken...
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 them into little round cakes, and bake them on t...
History of Scrambled Eggs with Sausage: Scrambled eggs with sausage is a classic breakfast dish that has been enjoyed by people around the world for many years. The combination of...
Brown Flour Soup, No. 2 History: Brown Flour Soup is a classic dish that has been enjoyed for centuries. Originating in Europe, this soup was often prepared as a simple and economi...
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice- President, Board of Lady Managers. Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, alt...