MRS. ERNEST F. WURTELE. To fifteen pounds tomatoes, put three ounces of white sugar, and three ounces of salt, boil very hard for twenty minutes. Fill up pint jars to overflowing a...
Cook salted corn-meal for at least an hour; turn into a baking dish and add a cupful of grated cheese and season with pepper. Brown in the oven "Table Talk," Phila.
MRS. DUNCAN LAURIE. One cupful boiling milk, beat the yolks of four eggs, add hot milk, and a tablespoonful melted butter, wet three teaspoonfuls flour in a little cold milk add th...
Force-meat for Kreplech Recipe History and Fun Facts: Kreplech is a traditional Jewish dish that originated in Eastern Europe. It is a type of dumpling filled with meat or other in...
A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger. Mix all together, and bake the nuts on tins. Sweetmeat is a great ad...
If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if on the contrary, the gills are pale, the eyes sunken, the flesh flabby, they are...
Veal loaf, also known as beef loaf, is a delicious and comforting dish that has been enjoyed by families for generations. This classic recipe is perfect for those looking to add a...
Cleanse two or three heads of well-blanched celery and trim them nicely, leaving on just as much of the stalk as is tender; parboil the vegetable in well-salted water, then rinse i...
Orange soufflé is a delightful dessert that combines the refreshing taste of oranges with a light and fluffy texture. It is a classic recipe that has been enjoyed by many generati...
Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glass...
Spiced German Plums Recipe: History of the Recipe: Spiced plums have been a popular treat in Germany for centuries, with references to this delightful dish dating back to medieval...
Crack 1/2 a pound of English walnuts very carefully, to keep them in halves, make little balls of cream cheese and put half a walnut on each side (like the cream walnut candy) lay...
Make the following sauce and simmer the fish cutlets in it. One cupful of stock, pepper, salt, parsley, onion, a little lemon juice and a glass of sherry. Thicken with browned flou...
The Bird's Nest Pudding is a delightful dessert that combines the sweetness of tart apples with a sponge cake batter. It is a classic recipe that has been enjoyed by generations. L...
Scrape the chocolate off fine, mix it smooth with water--if liked very rich, make the chocolate entirely of milk--if not, use half water. Boil water and milk together, then stir in...
A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she careful...
(For cold meats) Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and musta...
Take seven pints of water, one pint of split peas, one pound of lean beef, cut into small slices, three quarters of a pound of potatoes, three ounces of ground rice, two heads of c...
Boil kale, mix with a good cream sauce and serve on small squares of toast.
One pound of veal or fowl, chopped fine; have ready some good bechamel sauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or wh...
Fry one ounce of butter, (cost two cents,) light brown; put into it half a pound of rice, (cost five cents,) well picked over, but not washed, and one ounce of onion, chopped fine;...
One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight ounces of French rose water, twenty-four ounces of alcohol 95 per cent. Cut up the bean and pound with the sugar...
Recipe: Cold Custard Made With Rennet History: Custard has been enjoyed by many cultures throughout history. It is believed to have originated in ancient Rome, where it was made wi...
Two cups sugar, one cup milk, small lump butter. Cook fifteen minutes, set pan in a cool place, and when about half cooled beat with a spoon. Pour when creamy into buttered pan and...
Creamed Potatoes have been a beloved dish for many years, known for their creamy and comforting texture. This recipe has humble origins and has been enjoyed by people from all walk...
Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine; to a Pound of Sugar put a Quarter of a Pound of Starch; make it of what Colour you please, into a stiff Paste; pu...
Recipe for Tomato Catsup Mrs. Alice Kraner's Homemade Tomato Catsup is a classic condiment that adds a burst of flavor to a variety of dishes. This delightful recipe has been passe...
Blue Stocking Pumpkin Pie, also known as Mrs. U. F. Seffner's Pumpkin Pie, is a delicious and classic dessert that has been enjoyed by many for generations. This recipe is not only...
Ingredients, six ounces of Brown and Polson's prepared Indian corn, two quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a pinch of salt, three eggs. Mix all t...
Recipe for "Light Cakes" History: The recipe for "Light Cakes" was passed down from a farmer's wife named Mary. It is a traditional recipe that has been enjoyed for generations. Th...