MRS. I. T. SMYTHE. One half pound of meat, cut up into four inch squares and two or three inches thick, add onion chopped fine, one teaspoon salt, and one half teaspoon pepper, cov...
Are good, broiled or fried. Some people like the liver stuffed and baked.
Select sound fruit, pare and divide them into quarters, and cut each quarter into small pieces, take the seeds out carefully; the slices may be left plain or may be cut in fancy sh...
Pare two cucumbers and cut them into quarters, lengthwise, then into half-inch pieces. Pick over, wash and drain a pint of fresh cress, and dry in a cloth. Add the cucumbers; mix a...
Cut circular pieces out from the stem end of round tomato and remove part of the pulp. Season with salt and pepper; also with onion, juice and parsley, if liked. Break an egg into...
To one pound of plums put three quarters of a pound of fine sugar; dip the lumps of sugar in water just sufficient to wet it through; boil and skim it, till you think it enough. Sl...
Icing for cake is a classic and essential component that adds a touch of sweetness and decadence to any homemade cake. The history of icing can be traced back to ancient times when...
Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove all scum as it rises, and continue boiling gently until the syrup begins to thicken and assumes a golden tinge...
Pound a table-spoonful of capers and one pound of minced parsley as fine as possible, add the yolks of three hard eggs; rub them together with a table-spoonful of mustard. Bone six...
The bulbs are more delicate than onions, and are used to flavor soups, salads, dressings and sauces. The leaves when young help in forming salads.
History and Fun Facts: Simmered carrots, also known as braised carrots, have been a staple dish in many culinary traditions for centuries. The practice of simmering vegetables in b...
MRS. THOM. One and one half cups sugar, four eggs, leave out the whites of three for icing, three fourths cup butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger,...
1 pint soaked haricot beans. 3 pints water. 1 large carrot. 1 large onion. 1 large turnip. A little celery. 1 ounce butter. 1 teaspoon salt. A very small quantity each of mixed her...
Take a head of cabbage, one that has been picked too late is best, for the leaves open better then, and are apt to be slightly curled. Lay the cabbage on a flat plate or salver and...
Broiled eggplant is a delicious and healthy dish that is enjoyed by many people around the world. This recipe originated in the Mediterranean region, where eggplant is a staple in...
Take one dozen ears of tender corn; grate them; then add one quart of sweet milk thickened with three tablespoonfuls of flour made free from lumps, a full tablespoonful of butter,...
MRS. ARCHIBALD LAURIE. Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add on...
Pollo Alla Villereccia, or chicken in the style of Villereccia, is a classic Italian dish that is known for its rich and flavorful sauce. The origin of this recipe can be traced ba...
Take one egg, well beaten, and add (without stirring until the ingredients are in) one teacupful each of cold water and flour, one heaping teaspoonful of baking powder, half a teas...
Presbyterian Pudding, a delightful dessert created by Mrs. J. Edd Thomas, offers a sweet and fruity combination that is bound to please your taste buds. This traditional recipe has...
MRS. THEOPHILUS OLIVER. Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pou...
History of Rice Croquettes: Rice croquettes, also known as arancini in Italian cuisine, have a rich history dating back to the 9th century in Sicily, Italy. This beloved dish was t...
MRS. FRANK DUGGAN. Select round tomatoes of equal size; peel and scoop out the seeds from the stem end. Place the tomatoes on the ice till shortly before serving; then fill with ce...
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs. of grated ham, a little butter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a li...
Bread Griddle Cakes, also known as sour milk bread cakes, are a delicious breakfast treat that have been enjoyed for generations. This recipe dates back to a time when people were...
Four large juicy lemons, one quart of water, one orange, one and one quarter pounds of sugar. Put the sugar and water over to boil. Chip the yellow rind from three lemons and the o...
MRS. HARRY LAURIE. Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to...
Taken from the neck, mutton cutlets are expensive, but those from the loin will be found not only convenient, but to answer well at a smaller cost. First remove the under-cut or fi...
Small pieces of raw potato in a little water shaken vigorously inside bottles and lamp chimneys will clean them admirably. To clean a burned porcelain kettle boil peeled potatoes i...
MRS. W. CLINT. Chop half a pound of beef suet very fine, put in a basin, with eight ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful of equal quantities of p...