This is a winter dish; it is most sustaining, and once made, it can be kept hot for hours without spoiling. Make a purée of lentils or peas, and season it with pepper and salt. Min...
Take the whiting when they come fresh in, and lay them in salt and water about four hours, the water not being too salt. Hang them up by the tails two days near a fire, after which...
Prepare a young chicken as for fricassee. Fry each piece in olive oil, add a sprig of parsley, a slice of onion, salt and pepper, and five mushrooms if you have them. Cook slowly a...
History of Dried Lima Beans: Dried Lima Beans, also known as butter beans, have a rich history dating back thousands of years. The beans are native to Central and South America and...
4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast powder, 2 scant cups of milk. Stir in as many berries as the batter will hold together, and bake in a pan....
Mixed sauce to serve with meats is a delightful condiment that adds a burst of flavor to any dish. This versatile sauce has a long history and has been enjoyed by many cultures aro...
Fish. Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, c...
Wash the rice in cold water, heat it in a little water and add a dust of salt. Flavor some milk (enough to cover the rice) with vanilla, and pour it on the rice. Let it cook in the...
Wine sauce is a classic culinary creation that has been enjoyed for centuries. Its origins can be traced back to ancient civilizations, where wine was often used as a key ingredien...
Cut cold roast beef into large slices. Put it into a saucepan with 2 slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling water and add 3 tablespoonfuls of soup stoc...
Take the ends and poorer parts of a boiled tongue, chop quite fine, add a little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put in a layer of bread crum...
Soak 1 quart of pea beans over night in cold water. In morning drain and place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of sugar, 1 pound fat pork, scored; fill t...
Black Wedding Cake Recipe - Mrs. J. J. Sloan Introduction: The Black Wedding Cake is a traditional recipe that has been passed down through generations. Originally crafted by Mrs....
To every gallon of water take four pounds of loaf sugar, boiled and clarified with eggs, according to the quantity, and thrown hot upon the elder-flowers, allowing a quart of flowe...
Peel the potatoes thinly, wash them clean, put them in the steamer, over boiling water, which must be kept briskly boiling until the potatoes are thoroughly done, the length of tim...
Cut lean lamb from the neck into small pieces. Put on in cold water and bring to a boil. Simmer for one and a half or two hours. Put in salt as desired soon after putting on to coo...
It is better to prepare the balls for this soup first, as follows: Put in a saucepan a tablespoonful of white flour and two tablespoonfuls of Groult's potato flour, stir together a...
Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, a large piece of cinnamon, and fine sugar to your taste. Boil these a quarter of an hour, and then strain. T...
The Raspberry Cocktail is a delightful and refreshing summer drink that perfectly captures the essence of ripe raspberries. It is a simple yet elegant beverage that is sure to impr...
Boil half a pound of well washed rice, (cost five cents,) in one quart of cold water, with a level tablespoonful of salt, half a pint of milk, (cost two cents,) half the yellow rin...
Scalloped eggs, also known as "fleischig" scalloped eggs, is a delicious and flavorful dish that combines the creamy goodness of eggs with a flavorful force-meat made from chopped...
Sweet and Sour Fish Recipe History: The Sweet and Sour Fish recipe is a classic dish that has been enjoyed by many cultures for centuries. It is believed to have originated in Chin...
Allow 1 large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash and for each potato, add 1/2 a teaspoonful of Gruyere (Swiss) cheese...
Take three large tomatoes and cut them in halves, take out the insides and mix thoroughly with two tablespoonfuls of bread crumbs, 1 tablespoonful of grated cheese, a gill of cream...
Boil some rice till it will press closely together. Fill some teacups with it, pressing the rice well down; then leave a hole in the middle and pour into each hole a small raw egg,...
History of Hickory Nut Cookies: Hickory Nut Cookies have a rich history that can be traced back to the early settlers in America. Native to North America, hickory trees were an ess...
Two cups sugar, scant cup of butter, one cup sweet milk, two cups flour, one cup cornstarch, whites of eight eggs, two teaspoons baking powder sifted in the flour and cornstarch. C...
Boil a quarter of a pound of rice till it is quite soft; then put it on the back of a sieve to drain. When cold, mix it with three quarters of a pound of flour, a tea-cupful of mil...
Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry them for a few minutes on the fire; then add eight ounces of crumb of b...
Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth...