The history of Peach Ice-cream dates back to ancient times when the Chinese first began freezing dairy products by packing a mixture of milk and rice in the snow. Over the years, t...
Boil beans until tender, and then put into strong vinegar; add green peppers to taste.
Peel and cut into pieces a large squash that will, when cooked fill a half gallon. Steam over hot salted water if possible, if not put it on to boil in as little water as possible....
Use the large English gooseberries and follow directions for currant jelly.
Peel finely the rinds of five large lemons, or of six small ones, then throw on it a pound of loaf sugar that you have freshly pounded, two ounces of bitter almonds, chopped and po...
The history of utilizing leftover meat dates back to ancient times when people had to be resourceful with their food. In many cultures, wasting food was frowned upon, and repurposi...
Gather the pods when young and tender enough to thrust a needle through them easily, later they become hard and useless for pickles. Leave half an inch of stem on each, and lay the...
Remove the seeds from large green peppers, slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage, then cover them with salt and let stand over...
Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of sugar, two teaspoonfuls salt, three we...
(Conserva di cotogne soda) The ingredients are quinces, peeled and with the core removed, and granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar...
To one quart of sorrel add a handful of spinach and a few lettuce leaves. Put them in a frying pan with a large piece of butter and cook until done. Add two quarts of boiling water...
Sorrel and Swiss chard are often used together as the chard modifies the acidity of the sorrel. They make acceptable greens when used together and are treated like spinach.
Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills of cream, salt and cayenne. Serve on fried toast with fried bread crumbs on top of each.
Have a pint of apple puree, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if preferred. Set it on the ice that i...
Quarter, seed, pare and lay them in cold water. Steam over boiling soft water if possible, or boil in salted water and drain thoroughly, mash them smooth and season with butter, pe...
Wash thoroughly a half pound of rice; pick out all imperfect or colored grains; put it into a saucepan and add two quarts of stock. Boil slowly for one hour; then rub the rice thro...
Scrape and wash parsnips, cut off the small end and cut the thick part into half-inch-thick slices. Put them in boiling water with a tablespoonful each of salt and sugar. Boil an h...
Prepare the mince according to No. 9. Make a piecrust, not too rich. Roll out paste, cut out in circles about three inches in diameter. Put in each of these circles a tablespoonful...
Fill a preserving bottle with parsley leaves, freshly gathered and washed, and cover with vinegar. Screw down the top and set aside for two or three weeks. Then strain off the vine...
These fruits have the high esteem of many people in warm and temperate climates. The peach is called the Persian apple, and is, like the pear, delicious served either cooked or raw...
Scald and peel the tomatoes, then weigh them, place them in a stone jar with an equal amount of sugar and let them stand two days, then pour off the syrup and boil and skim until n...
Parboil a bunch of celery, using only the stalks; cut into two inch lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of butter and 2 of flour, then beat in the yol...
Recipe for Baked Chopped Herring: History and Fun Facts: Chopped herring is a traditional Jewish dish that has been enjoyed for centuries. Herring, the main ingredient of this dish...
Carrots with Brisket of Beef Recipe Carrots with Brisket of Beef is a classic dish that combines the tender and flavorful brisket of beef with the sweet and earthy taste of carrots...
Clean and joint a chicken, one weighing about three pounds, as for fricassee. Wipe each piece with a damp cloth, dip in slightly beaten egg; then roll in seasoned fine bread crumbs...
Take the currants when ripe and in their prime--let them remain on the stalks, picking off the bad ones. Make a syrup of sugar, and very little water, allowing a pound of sugar to...
Peel, slice and boil until tender, mash and season with pepper and salt; roll crackers or dry bread, and stir into it until very thick. Make into croquettes or patties; fry in hot...
Escaloped Salmon: A Classic and Delicious Seafood Recipe Introduction: Escaloped Salmon is a delightful and easy-to-make dish that combines the rich flavors of salmon with a crispy...
Take half a pint of water, a bit of lemon-peel, a piece of butter the size of a walnut, and a little orange-flower water; boil them gently three or four minutes; take out the lemon...
History of Pressed Chicken Recipe: The recipe for pressed chicken has been an exquisite dish enjoyed for centuries. It originated as a way to preserve and savor every part of the c...