Birds Nest Pudding is a classic American dessert that has been enjoyed for generations. It is a simple and comforting dish that combines juicy apples with a fluffy, custard-like ba...
The history of Boston Roast dates back to the early 1900s when it was first introduced in Boston, Massachusetts. This hearty dish quickly became a staple in New England cuisine and...
Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted. Chop one large, red onion fine, and cut up half a pou...
One package gelatine, one pint cold water, let stand two hours, then pour over it one quart boiling water, one and one-half pound sugar, one pint wine, juice of three lemons; strai...
One and three-fourths cup sugar, three-fourths cup milk, one-third cup maple syrup, butter size of an egg. Mix all ingredients together in an enameled saucepan, boil about ten minu...
Boil twenty gallons of spring water for a quarter of an hour; when cool, put it into a tub over a bushel of malt, and let it stand one hour. Pour it from the malt, put to it a hand...
MRS. SMYTHE. Two eggs, one cup of flour, one half cup sugar, one quarter cup butter, one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add sugar, eggs, the flour...
1 ounce butter. 1 ounce flour. 1 gill water. Pepper and salt to taste. Melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the p...
MRS STUART OLIVER. Three quarters of a pound of flour, one quarter of a pound suet chopped fine; mix with an egg and milk.
Take some Madeleine cakes and scoop them out to form baskets. Fill these with stoned cherries both white and black that you have soaked in a good liqueur--cherry brandy is the best...
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2 tablespoonfuls of cream or milk, 1...
History and Fun Facts: Hamburg steak, also known as hamburger steak, is believed to have originated in Europe in the early 19th century. The dish was first mentioned in a German co...
Choose the herrings with soft roes. Having scraped and washed them, cut off the heads, split open, take out the roes, and cleanse the fish. Hold one in the left hand, and, with thu...
Butter some little paper cases, and let them dry in the oven. Put into each one a pat of butter and let it melt lightly. Break an egg into each case, taking care not to break the y...
MRS. E. A. PFEIFFER. Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and black pepper,...
MISS J. E. FRASER. Cut a medium sized cabbage in quarters. Take out the stem, put into a kettle of boiling water, cook for ten minutes, drain and cover with cold water. This will d...
Carote e Piselli alla Panna, or Carrots and Peas with Cream, is a classic Italian dish that combines two of nature's most vibrant and delicious vegetables. This simple yet satisfyi...
MISS M. A. RITCHIE. Crust:--One pound of butter, one pound of flour, one half cup of water. Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one cup of cream or mi...
(Sugo di Carne) Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of c...
Go work, hunt, exercise (he thus begun), Then scorn a homely dinner if you can; _Fried eggs_, and herbs, and olives, still we see: This much is left of old simplicity. POPE. Eggs b...
MRS. FARQUHARSON SMITH. (Which keeps them from June to June.) Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the res...
Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other. Rub over with butter, pepper and salt. Serve on a hot dish with mint sauce.
Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6 walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken in this and when hot take it out and thicken t...
To make a nice sweet in a few minutes can be easily managed if you follow this recipe. Make a custard of rich milk and yolks of eggs, sweeten it with sugar, flavored with vanilla,...
1 pint soaked haricot beans. 1 good-sized carrot. 1 good-sized turnip. 2 onions. 1 small head of celery. 2 ounces butter. 1 teaspoon salt. 2 quarts water. Dissolve the butter in a...
Recipe: Jewish Method of Frying Fish History and Fun Facts: The Jewish method of frying fish is a traditional cooking technique that has been passed down through generations. This...
1 quart fruit to 1 pint sugar Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling--1 pint sugar to 3 pi...
Bake large apples from which the core has been removed until soft, but not long enough to burst the skin. When cooked, insert a marshmallow into the core space, put a teaspoonful o...
Cream cakes have been a beloved treat for generations, with their light and fluffy texture paired with a rich and creamy filling. Mrs. G. H. Wright has graciously shared her recipe...
Boil six eggs hard, cut in half lengthwise, make a white sauce and stir into it a heaping teaspoonful of curry powder; put the eggs carefully into this sauce, heat thoroughly, lift...