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 can be traced back to ancient times in the Me...
Frau Schmidt's Frozen Custard is a delightful frozen treat that combines the creaminess of custard with the refreshing chill of ice cream. This recipe has been passed down through...
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 a couple of eggs, and a tea-spoonful of salt....
1 quart of milk 3 ounces of chocolate 2/3 cupful of sugar 1 pint of water 1/2 pint of cream, whipped 1 teaspoonful of vanilla Grate the chocolate and put it in a double boiler with...
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 if you have it some good gravy or meat juic...
Herring Salad, No. 2 History: Herring salad has a long history and is enjoyed in many countries around the world. Herring, a type of fish, has been a staple food for centuries, esp...
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 water, and drawn as gravy soup; add boiling wate...
Buy at a packing house two pounds of shoulder chops, (cost sixteen to twenty cents,) roll them in flour, pepper, and salt, put them into a hot frying pan, and fry them brown, cooki...
Cut in two inch pieces two pounds of pork trimmings, (cost ten cents,) roll them in flour, season them with two teaspoonfuls of salt, quarter of a level teaspoonful of pepper, and...
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 from the leaves. Scoop out the inside yell...
1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg Boil two hours or longer.
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 pint of warm milk; set a light sponge in the flou...
Frozen cherries are a delightful and refreshing treat that can be enjoyed on its own or used as a versatile ingredient in various desserts. This recipe has its roots in the early 2...
History of Lemon Cake: Lemon cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in Europe and gained popularity in the United States...
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 roll in cracker crumbs; place in pan equa...
History of Ribbon Cake: Ribbon Cake is a classic dessert that has been enjoyed for many years. This delicious cake is made by creating alternating layers of different flavors or co...
Sponge Cake, also known as Genoise, is a classic dessert that has been enjoyed for centuries. Its light and airy texture, combined with its delicious flavor, has made it a favorite...
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-bag, without squeezing them. Weigh the liquor,...
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 turnips cut in dice; stir until they are brown, wh...
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 home), and two ounces of butter. Rub the butt...
1 quart of apricots 2 tablespoonfuls of gelatin 1 cupful of sugar 1 pint of cream Drain the apricots from the can, mash them through a colander, add the sugar and stir until the su...
Honey pudding is a delightful and timeless dessert that has been enjoyed by people for centuries. This recipe combines the sweetness of honey with the comforting texture of bread c...
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 parsley, a leaf of sage, five juniper berries,...
Recipe: Lemon Pie With Crumbs History and Fun Facts: Lemon pie is a classic dessert that has been enjoyed for many generations. The tangy and refreshing flavor of lemons makes for...
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 onions three eggs, three spoonfuls of fine dried...
History of the Tip-top Cake Recipe: The history of the Tip-top Cake recipe dates back several generations. This recipe has been passed down in Aunt Sarah's family for many years. I...
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.
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. Lay on a dish and make a gravy by adding 1 table...
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 into a quart champagne bottle with just a sus...
4 ounces grated cheddar. 3 ounces mashed potato. 2 eggs. 1/2 ounce butter. 2 teaspoons cream. 1/4 teaspoon salt. A good shake of pepper. Melt the butter in a small enamelled saucep...