History of Green Peppers: Green peppers, also known as bell peppers or sweet peppers, have been a staple in many cuisines around the world for centuries. However, it was only withi...
Stew a pint of young peas with a tablespoonful of butter, a little salt, pepper and chopped parsley, until they are tender; beat up two eggs and pour over them the boiling peas. Se...
Sardelled Eggs Recipe History of Sardelled Eggs: Sardelled Eggs are a unique appetizer that originated in Tiffin, Ohio, created by Jennie Martin Hershberger. This delicious recipe...
Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in...
Break the vermicelli a little, throw it into boiling water, and let it boil about two minutes. Strain it in a sieve, and throw it into cold water: then strain and put it into a goo...
Cut a watermelon in halves, scoop out the entire center, taking out the seeds; chop in tray; add a cup of sugar. Pack the freezer, turn a few minutes. It will be like soft snow and...
Slice the pumpkin a quarter of an inch thick, peel and put a layer in the bottom of a baking dish, then a layer of sugar with a sprinkle of cinnamon and dot with butter, repeat thi...
Prepare as above, after it is thoroughly tender, throw into a colander and drench with cold water. This gives a firmness and delicacy attained in no other way. Shake it free from w...
Do not pare the tomatoes, cut in slices, roll in flour and fry in butter until both sides are brown, season with salt, pepper and a little sugar sprinkled over while cooking; or af...
Seducing young pates, as ever could cozen One out of one's appetite, down by the dozen. MOORE. Cut the crumb of a loaf of bread into square or round pieces, nearly three inches hig...
Choose large, smooth, handsome, uniform potatoes, allow an extra potato for any waste. Bake and with a very sharp knife cut them in two lengthwise. Remove the inside, season with b...
Scalloped Salsify Recipe: History and Fun Facts: Scalloped salsify is a delicious and unique dish that originated in Europe, where salsify has been cultivated for centuries. Salsif...
Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify'd Sugar, as much as will cover them; let them boil very slow, 'till they a...
History of Sauerkraut: Sauerkraut is a traditional German dish that has been enjoyed for centuries. It is made by fermenting finely shredded cabbage with salt and sometimes other v...
Put a large cup of bread crumbs to soak in a qt. of sour milk over night; in the morning rub through a sieve. Add the yolks of 4 eggs, well beaten, 2 teaspoonfuls of soda dissolved...
Peel and boil some turnips in salted water to which a half teaspoonful of sugar has been added. Slice them half an inch thick and put them in a stew-pan with two tablespoonfuls of...
Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion very thinly, and fry together in a dessert-spoonful of fat of any kind, the meat, onion, and t...
2/3 cupful of brown sugar 1 tablespoon butter 2 tablespoons milk 1 1/2 teaspoons vanilla Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping tablespoon of flour an...
1 cup hot water, 1/2 cup butter. Boil water and butter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in but...
Fill a bottle loosely with fresh, clean mint, pour over good vinegar, cork tightly and let stand two or three weeks. Then pour off and keep well corked. Use this vinegar as a condi...
Cut off the tops and scoop out the seeds of six peppers, chop an extra pepper without seeds, mix with it a small onion chopped, a cupful of chopped tomato, two tablespoonfuls of bu...
Two cups of flour sifted with two teaspoons of baking powder and one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one egg very light and add it to three-fourths of...
Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Rol...
Chestnut Dressing Recipe: History of the Recipe: Chestnut dressing is a traditional dish that has been enjoyed for many years, especially during the holiday season. Chestnuts have...
1 medium-sized cucumber. 1 ounce butter. 1/4 teaspoon salt. 1/4 teaspoon pepper. 2 tablespoons water. A little grated nutmeg. Sauce No. 174. Peel and slice the cucumber (about quar...
Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of gran...
Clean, peel and break in pieces six medium-sized mushroom caps. Saute in one-half tablespoon butter three minutes. Add one and one-half tablespoons cream and cook until mushrooms a...
The flowers are used to garnish salads, the young leaves and flowers make a lovely salad (See Flower Salad). The young buds and leaves when tender are made into pickles and are use...
Boil the okra, cut in slices, make a batter as for batter cakes, dip the okra in and fry in plenty of hot lard.
Use three-fourths potatoes and one-fourth rutabagas; boil in salted water until tender, add a lump of butter, a dust of pepper and more salt if necessary, mash and stir until fine...