And _boiled custard_, take its merit in brief, Makes a noble dessert, where the dinner's roast beef. Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and the...
Four or five quarts of boiling water poured to two ounces of cream of tartar, and the rinds of two lemons cut very thin, with half a pound of sugar. Well mix the whole together: an...
Queen Fritters Recipe History: Queen Fritters, also known as "beignets à la reine" in French, have a rich history dating back to medieval times. These delectable treats were often...
Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper and a cup of milk, beat well and pile in a circle on a round platter. Freshen 1 pt. of codfish, pick into sma...
Cut some mutton kidneys, open down the centre, do not separate them; peel, and pass a skewer across them to keep them open, season and dip them in melted butter, broil over a clear...
Stone the cherries, and to ten pounds when stoned put three pounds of sugar finely beaten. Shake the cherries and sugar well together; when the sugar is quite dissolved, give them...
Cut the hare in pieces, and half season and lard them. Put the hare into a large-mouthed jug, with two onions stuck with cloves, and a faggot of sweet-herbs; close down, and let it...
Put half a pint of syrup into a stewpan, and boil it to what is called blow; then take the whites of three eggs, put them in another copper pan, and whisk them very strong. When yo...
History of Rose Geranium Jelly: Rose geranium jelly is a unique and delicious variation of traditional apple jelly. This recipe dates back to the late 19th century and is attribute...
Take in the morning from rye bread dough one cupful, add to it a tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, one even tablespoonful of butter. Bake in cu...
Beat together very light 3/4 of a lb. of sugar and the same of butter, add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and flour together, and lay in on the br...
Recipe: Oyster Cocktail Introduction: Oyster cocktails have been a popular appetizer for centuries, and they continue to be a favorite among seafood lovers. The cocktail is a delig...
Fried Tomatoes: A Delicious Substitute for Fresh Tomatoes Introduction: Canned tomatoes have been a culinary staple for centuries, offering households the ability to enjoy the vibr...
I think that boiled meat when cold is often neglected as being tasteless, but, prepared as I will show you, it will deserve your approval. Mince your boiled meat and put it into a...
No. 57 Ostriche Alla Veneziana (Venetian Oysters) History and Fun Facts: Oysters have been enjoyed as a culinary delight for centuries and are known for their unique taste and text...
Lard some young partridges with ham and bacon, and strew over some salt and pepper, with beaten mace, sweet-herbs cut small, and some shred lemon-peel. Take some thin beef steaks,...
Set three ounces of flour of rice over the fire in three quarters of a pint of milk; stir it constantly; when stiff, take it off, pour it into an earthen pan, and stir in three oun...
To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2 tablespoonfuls of melted butter, sufficient flour to make a thick batter and 1 teaspoonful of soda.
Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the pa...
1/2 lb. Butter 6 Eggs 1 lb. Powdered Sugar Flour enough to roll Beat eggs separate Cream butter; add sugar. Separate eggs; beat and add. Then flour to roll.
Fine game birds are always heavy for their size; the flesh of the breast is firm and plump, and the skin clear; and if a few feathers be plucked from the inside of the leg and arou...
Recipe for Plain Fruit Cake by Mrs. R. H. Johnson: History: Fruit cakes have been enjoyed for centuries, with variations existing in many different cultures around the world. They...
Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the yolks of three eggs until very light, add 1 pt. of milk and stir into the dry ingredients. Then beat the wh...
Take 2 cups of boiled rice and mix with a little cold milk, a little salt and flour enough to hold it together. Spread it a quarter of an inch thick on flat tin sheets, and brown i...
Shell some shrimps and put them in a saucepan with a little butter, a seasoning of salt and pepper and stir over the fire until hot. Fry some thin pieces of bread in butter or lard...
Chop cold veal very fine, season, mix well with mayonnaise dressing. Heap on lettuce leaves. Garnish with slices of hard boiled egg.
Remove oysters from liquor and have them free from grit or shell. Scald 1 pint of oyster liquor, and when boiling hot put in the oysters and let them cook two or three minutes. Str...
Two shallots, ten tarragon leaves all chopped, are put into a very small saucepan. Add a large glass of claret, a dessert-spoonful of butter, and let it all reduce together. Add sa...
Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of cold water, in a pint of hot milk. When it is so nearly cold as to be on the point of setting, add half-a-pin...
1 cup of rice boiled in water with a piece of butter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. A...