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 large dish without being mixed. Decorate...
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 picked apart, and after soaking and drying mix...
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 charcoal fire, with three or four spoonfuls of fresh...
Stone the largest white Newington Peaches, and pare them, and have ready a Pan over the Fire with boiling Water; put in the Peaches, and let them boil 'till they are tender; then l...
Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and pepper. Have the fish carefully dried and cleaned, put in the stuffing and sew it up. Bake 20 minutes to ha...
Scrape and cut the oyster plant into small pieces and boil until tender, in water with a teaspoonful of vinegar in it. When cooked, drain and put into a thick white sauce, to which...
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, pepper and salt. Do not add milk, but let it re...
From MISS WILHELMINE REITZ, of Indiana, Lady Manager. Wash one pair of sweetbreads; throw them into boiling water and simmer gently twenty minutes; then throw them into cold water...
Breast Of Veal Roasted Recipe Introduction: Breast of veal is a delicious and tender cut of meat that lends itself well to roasting. This classic recipe has been enjoyed for genera...
The highest authorities say an edible mushroom can easily be distinguished from a poisonous one by certain characteristics;--a true mushroom grows only in pastures, never in wet, b...
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, sugar, and various other ingredients. Thi...
Russian Fruit Salad is a delightful and refreshing dish that has been enjoyed for many years. This fruit salad recipe combines the sweetness of peaches, pineapples, apricots, straw...
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 with a coarse towel until all the down is off,...
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 crust. Pour into them peas after they have been boile...
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 water or wine on it, one teaspoon salt, and a little...
Cherry Strudel Recipe History of Cherry Strudel: Cherry Strudel is a traditional dessert that originated in Central Europe. The strudel is believed to have been brought to Europe b...
MRS. EDWARD C. POWERS. Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix...
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 pound them very fine in a stone mortar, if...
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 lobster some beet-root and the white of a hard bo...
What lord of old would bid his cook prepare _Mangoes_, potargo, champignons, caviare! KING. There is a particular sort of melon for this purpose. Cut a square small piece out of on...
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 twelve oranges and two lemons, put in the free...
1/4 Peck of very small potatoes 1/2 Portion Small Onion 1 Small Bunch Celery 2 Tablespoons of Sugar 4 Tablespoons Olive Oil 1/2 Pint of Vinegar Salt and Pepper to taste Boil potato...
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 warm place to rise. When light, (which will be...
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 mixed Gruyère cheese, and Parmesan, grated v...
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 as fine as desired. Season with a little pepp...
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 salt; meal enough to make a thin batter....
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 drachms of oil of lavender. Cork it tightly...
Orange Cream Recipe History: The recipe for Orange Cream has been enjoyed for generations, delighting taste buds with its refreshing and creamy texture. Known for its vibrant orang...
Jellies that are very well flavored can be made with fresh fruit, raspberries, strawberries, apricots, or even rhubarb, using the proportions of one ounce of gelatine (in cold weat...
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 herbs. Mix well, add sufficient boiling water to m...