One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide am...
Sift three-fourths cup cornmeal, three-fourths cup flour, two and one-half teaspoonfuls baking powder, three-fourths teaspoonful salt, one tablespoonful sugar. Work in tablespoonfu...
Boil the potatoes the day before. Peel and slice them rather thick. In the bottom of a baking-dish put bits of butter, sprinkle sugar and put a layer of potato. Then more butter, s...
History: Manzo Alla Certosina, also known as Fillet of Beef Certosina, is a traditional Italian dish that originates from the region of Lombardy. Lombardy is known for its rich cul...
MRS. GEORGE ELLIOTT. Four eggs, beat whites and yolks separately, a cup of sugar to the whites, beat again, then add the yolks, mix a teaspoon of baking powder in a cup of flour an...
Take four Pound of the Halves or Quarters, pare them, and put to them three Pound of Sugar fine beaten; strew some on them as you pare them, and cover them with the rest; let them...
Knuckle of veal 2 1/2 pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine 1/2 onion salt and pepper to season a little flour 1/2 cup vermicelli or alphabet macaroni 2 eggs, beaten...
Pare and slice six large potatoes, put in a saucepan, cover with stock, season, cook until potatoes are tender, add tablespoon butter and the same of chopped parsley. Stir carefull...
(Very suitable for children.) 1 1/2 pounds potatoes. 2 onions. 1 tablespoon sago. 2 pints water. 1/2 pint milk. 1 1/2 ounces butter. 1 teaspoon salt. 1/2 teaspoon pepper. Peel and...
Sauce for Pudding Recipe: A Sweet and Tangy Delight History of the Recipe: The Sauce for Pudding is a classic recipe that has been enjoyed for many generations. Puddings, both swee...
4 young carrots. 4 young potatoes. 1 shalot. 1/2 teaspoon salt. 3 tomatoes. 1 teaspoon minced watercress 1/2 pint water. 1 tablespoon vinegar. Scrape the carrots and potatoes very...
MRS. ARCHIBALD LAURIE. The weight of two eggs in butter, sugar, and flour. Butter and sugar to be beaten to a cream, add the well beaten eggs, two tablespoons of marmalade, then th...
White Potato Custard is a unique and delightful dessert that has been passed down through generations in Aunt Sarah's family. This recipe is not your typical custard; it incorporat...
Melt two tablets of chocolate (Menier) in a dessert-spoonful of water over heat, stirring till the chocolate is well wetted and very thick. Then prepare some feculina flour in the...
Brown bread is made by scalding Indian meal, and stirring into it, when lukewarm, about the same quantity of rye flour as Indian meal--add yeast and salt in the same proportion as...
(for above Short Cake) To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch. Add t...
Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspic...
History of Testa Di Vitello Alla Sorrentina: Testa Di Vitello Alla Sorrentina, also known as calf's head, is a traditional Italian dish that originated in the Sorrento region of It...
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. Bake, basting occasi...
=Asparagus Sauce.=--Use the tender part of the stalks for the main dish, boil the tougher part until it is as soft as it will be, then rub through a coarse sieve. Put the pulp into...
Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut, and put in it an onion cut into fine...
Accompaniments are an essential part of any delicious meal, as they enhance the flavors and textures of the main dish. They not only complement the flavors of the meat but also pro...
Cut a good melon as for eating; peel it, carefully taking off the green part entirely, but not more. Take out all the inside, and steep the slices for ten days in the best vinegar,...
One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or cornstarch, one pint boiling water, two tablespoonfuls butter, three-fourths cup cream or one cup milk. Pre...
Boil some globe artichokes in salted water till they are tender. Take out the center leaves, leaving an even fringe of leaves on the outside. Remove as much of the choke as you can...
Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is the best wood. Clean the fish, split it open and tack it to the plank with four good-sized tacks, skin side t...
Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the dry mixture, stir all together and co...
Fry together in the bottom of a saucepan four ounces of salt pork and two onions sliced; when brown season with a teaspoonful of sweet herbs, and a very little salt and pepper; mea...
(Very good with stewed meat) Put some onions to cook in tarragon vinegar and water; when they are half done, add more water and throw in a little thyme and a leaf or two of bay; le...
Potato salad is a classic dish that has been enjoyed by generations as a side dish or even a main course. It is a versatile recipe that can be customized to suit everyone's tastes....