History of Kischkes Russian-Style: Kischkes, also known as stuffed beef casings, is a traditional Russian dish that has been enjoyed for centuries. It is a unique and flavorful del...
Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this and al...
No. 84 Costolette Alla Manza (Veal Cutlets) Recipe History: Costolette Alla Manza, also known as Veal Cutlets, is a classic Italian dish that combines tender veal cutlets with a de...
Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes....
Use a cupful of mashed squash, stir into it a pint of hot milk, then add four well beaten eggs, a tablespoonful of butter, and season with salt and pepper. Put into a hot greased b...
Boil onions one hour in slightly salted water, and remove the centers. Make a stuffing of minced liver or chicken in these proportions; to one pound of meat one third of a cupful o...
(Anatra domestica arrosto) Salt it inside and bandage all the breast with slices of bacon, large and thin. Grease with oil and salt moderately when the cooking is almost complete....
Crush three pounds of violets to a pulp; in the meantime boil four pounds of sugar, take out some, blow through it, and if little flakes of sugar fly from it, it is done. Add the f...
Boil ten pounds of large English gooseberries, seven pounds of coffee sugar, and three pints of vinegar together for an hour and a half. Then add two tablespoonfuls of cinnamon, on...
In early spring the young leaves are used as a garnish, or, finely cut, as a seasoning to salads. The Cabbage Leaved Mustard makes an excellent green, and is treated like spinach.
Recipe: Oysters on Toast Introduction: Oysters on Toast is a classic and delicious dish that combines the briny flavor of fresh oysters with the comforting taste of warm, crispy to...
Prepare a potato paste as for Potato Turnovers, or a good puff paste, and with a saucer or tin cutter of that size cut out a circle. Place a tablespoonful of spinach prepared Frenc...
Pick off the stems and wash the leaves of a quart of sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the...
One pound of sugar and one quart of vinegar (if too strong dilute with water) to every two pounds of citron. Boil the vinegar, sugar and spices together and skim well. Then add the...
Make a paste with four hard boiled eggs, a tablespoonful of stock and a teaspoonful of curry powder. Spread on slices of buttered bread. Put two together and serve.
One pint of uncooked green corn either grated or cut from the cob, 2 tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls of melted butter, 1 teaspoonful of salt...
Half boil the head; cut it into round pieces; season with nutmeg, salt, pepper, and a large onion. Save all the gravy, put in a pint of white wine, a quarter of a pound of butter,...
Boil two minced onions in a quart of the liquor in which a leg of mutton has been boiled, skim well, and when the vegetables are tender strain them out. Pass the soup through a nap...
Grate a cocoa-nut on a fine bread grater; weigh it, and add the same quantity of loaf-sugar: melt the sugar with rose-water, of which, for a small cocoa-nut, put six table-spoonful...
Verze Alla Certosine is a traditional Italian dish that showcases the versatility and simplicity of cabbage as the main ingredient. This cabbage recipe has its origins in the beaut...
Use two quarts of tomatoes to one quart of okra cut in rings; put them over the fire with about three quarts of water and let the mixture come to a boil; take one chicken; cut it u...
The things we eat, by various juice control The narrowness or largeness of our soul. _Onions_ will make e'en heirs or widows weep; The tender lettuce brings on softer sleep. KING....
Parsley is the prime favorite of the garnishes. Its pretty curled leaves are used to decorate fish flesh and fowl and many a vegetable. Either natural, minced or fried, it is an ap...
Wash and scrape until clean, and cook until tender. When cooked, put into hot dish, sprinkle with salt and add bits of butter. Serve at once.
After celery is cut up and soaked in cold water for fifteen minutes, then cooked until tender, it must be drained in the colander, thrown into cold water to blanch and become firm,...
One and one-half cup sugar, one cup butter, three eggs, four cups flour, one teaspoonful soda in a little hot water, one cup chopped walnut meats, one cup chopped raisins. Cream th...
Boil a cauliflower whole, pour a white sauce over it. Cover this with grated cheese, and place in the oven and brown.
(Croccante) Sweet almonds, four and a half ounces. Granulated sugar, three and a half ounces. Skin the almonds, divide the two parts and cut each part into small pieces. Put these...
Pare and quarter the apples--if not tart, stew them in cider--if tart enough, stew them in water. When stewed soft, put in a small piece of butter, and sweeten it to the taste, wit...
2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2 cups sweet milk, pinch of soda, and salt to taste. Steam four hours.