Boil a quart of milk with a laurel-leaf; pour it on five dessert spoonfuls of ground rice; let it stand two hours; then put it into a saucepan, and boil it till it is tender, with...
Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup boiled rice, salt and pepper, mix well. Take some cabbage leaves and put them into boiling water for a minut...
Take eggs according to the size of the cake, weigh them, shells and all; then take an equal weight of sugar, sifted very fine, and half the weight of fine flour, well dried and sif...
Recipe: Fruit and Nut Salad History: Fruit and nut salads have been enjoyed by people around the world for centuries. The combination of fresh fruits and crunchy nuts provides a de...
Spinach with cream sauce is a delicious and nutrient-packed dish that combines the goodness of spinach with a creamy and flavorful sauce. This delightful recipe has a rich history,...
Butter slices of both white and Graham bread. Spread each with Neuchatel cheese, chop fine a few English walnuts and sprinkle over. Put a white and a brown slice together.
Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter until lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with...
Clean, wash and wipe dry, season with salt, roll in flour and fry in hot fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a little chopped parsley, pour this o...
Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad...
The _chicken broth_ was brought at nine; He then arose to ham and wine, And, with a philosophic air, Decided on the bill of fare. Take the remaining parts of a chicken from which p...
Cut off the legs and shoulders, and cut out the back bone; cut into slices the meat that comes off the sides: put all these into a vessel with three quarters of a pint of small bee...
Clean them very well, and take out the gills; boil them tender with a little salt, and dry them with a cloth. Make a strong brine; when it is cold, put in the mushrooms, and in abo...
Beat the whites of four eggs to a stiff froth--then stir in two table-spoonsful of powdered white sugar, a table-spoonful of sweet wine, a tea-spoonful of rosewater. Beat the whole...
Four eggs well beaten, one pound powdered sugar, one pound flour, a pinch of salt, one-eighth teaspoonful soda, flavor with anise.
History of Suet Pudding: Suet pudding is a traditional British dessert that has been enjoyed for centuries. Its origins can be traced back to medieval times when suet, the hard whi...
Take the large white Goosberries before they are very ripe, but at full Growth, stone and wash them, and to a Pound of Goosberries put a Pound and half of Sugar, beat very fine, an...
Broil 6 chops. Cover the meat part of each chop with a spoonful of mashed potato (which has been beaten up with 2 eggs); put into the oven and brown.
[Assistant] History and Fun Facts The Chocolate Brod Torte is a delicious dessert with a rich history. Originating in Germany, this traditional cake has been enjoyed for decades by...
Use one tablespoonful of coffee to a cup, and one for the pot. Moisten with cold water and mix well with the white of egg. Make with boiling water and boil five minutes. Then let i...
3 good-sized parsnips. 2 potatoes. 1 large onion. 1 1/2 ounces butter. 1 quart water. 1 teaspoon salt. 1 dozen peppercorns. 2 teaspoons sago. Dissolve the butter in the saucepan, t...
Pare some Barland pears; take out the core, and lay them close in a tin saucepan, with a cover fitting quite exact; add the rind of a lemon cut thin and half its juice, a small sti...
History of Pebble Dash Pie: Pebble Dash Pie, also known as Shoo-fly Pie, is a sweet and delicious dessert that has its roots in the Pennsylvania Dutch community. The origins of thi...
Take 1 lb. of liver, cover it with boiling water and let it stand for five minutes, then cut it into dice. Into a frying pan put 3 slices of fat bacon and fry. When the fat is frie...
Two quarts of improved Graham flour, half a pint of boiling water, half a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a pint of lukewarm water, one tablesp...
One-third New York cheese, one-third dessicated soft-shell crab, one-sixth green peppers chopped very fine. Make in pates about the size of a hand and bake brown.
Chicken Salad For Two Hundred History of the Recipe: Chicken salad is a classic dish that has been enjoyed for many years. It is believed to have originated in the United States in...
Take juicy peaches--pare them, allow for each pound of them, a pound of nice white sugar. Put just cold water enough to the sugar to saturate it. When dissolved, stir it up well, a...
Rice Croquettes Recipe (with Lemon Sauce) History of Rice Croquettes: Rice croquettes are a popular dish that originated in France. The word "croquette" comes from the French word...
Two cups sugar, six eggs, leaving out the whites of three, one cup boiling water, two and one-half cups flour, two teaspoonfuls baking powder in the flour; beat the yolks a little,...
Cut the required amount of bacon into little squares (large enough to roll an oyster in), sprinkle over each one some finely chopped parsley, lay on the oysters, season with pepper...