Mix a quart of cream, not too thick, with a pint of white wine, and the juice of two lemons; sweeten it to your taste; put it in a broad earthen pan; then whisk it up. As the froth...
History of Meat "snitzel": Meat "snitzel" is a traditional dish originating from Europe, particularly Austria. It is a beloved classic and has become popular in many other countrie...
Anchovy sauce is a classic condiment that adds a burst of umami flavor to various dishes. This savory sauce dates back centuries and has been a staple in many culinary traditions a...
1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla Put the milk and cinnamon over the fire in a...
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager. One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then...
Make a good common paste with a pound and a half of flour, and three quarters of a pound of butter. [Footnote: Or three quarters of a pound of beef suet, chopped very fine. Mix the...
Lemon Sauce is a tangy and refreshing sauce that adds a burst of citrus flavor to various desserts. It is a classic sauce that has been enjoyed for years and has become a staple in...
2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley Cream butter; add gradually seasoning, lemon juice, parsley a...
6 large bananas 1/4 pound of sugar 1 half pint can of condensed milk 1/2 cupful of water Juice of one lemon Press the bananas through a sieve, and add the lemon juice and sugar. St...
Dumplings have been a beloved staple in many cuisines around the world for centuries. Their origins can be traced back to the Eastern Han Dynasty in China, where they were traditio...
Take red and white currants; squeeze and drain them. Boil two pints of juice with three pounds of fine sugar: skim it; then put in a pound of stoned currants; let them boil fast ti...
History of Hermits Recipe: Hermits are a classic and delicious treat that have been enjoyed for many generations. The history of hermits dates back to colonial times in America whe...
MRS. HENRY THOMSON. Two cups sweet milk, four cups of flour, two eggs, two tablespoons of melted butter, four teaspoons baking powder and pinch of salt.
Sauce Tartare is a classic condiment that originated in France and has become popular worldwide. It is a delightfully tangy and flavorful sauce that perfectly complements fried or...
Boil according to size thirty or forty minutes, so that the upper shell will separate from the lower easily. Take "gall-bag" from liver, which is always found on the right lobe. Av...
Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille, France. It is a flavorful and hearty dish that features a variety of fresh seafoo...
Take one quart of milk, one teaspoon of salt, one cup of sugar and two well-beaten eggs. Heat this and then pour in slowly one cup of cream of wheat or farina, stirring constantly....
Chop fine two ounces of onions, and an ounce of green sage leaves; add four ounces of bread crumbs, the yolk and white of an egg, a little salt and pepper, and sometimes minced app...
Take one pound of fine flour, dry it well by the fire, sift it, and rub into it a pound of butter, the yolks of four eggs, the whites of two, both beaten light, three spoonfuls of...
MISS M. SAMPSON. Two thirds cup sugar, one egg, two thirds cup milk, butter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick o...
Marble Cake is a classic dessert that consists of both vanilla and chocolate flavors swirled together to create a visually stunning and delicious treat. This cake has been enjoyed...
Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover. Put on lid and boil quickly until tender. Sprinkle sugar over them to taste....
Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your...
History and Fun Facts of Cocoa: Cocoa, also known as hot chocolate, has a rich history dating back to ancient civilizations. The Mayans and Aztecs were the first to discover the de...
Pearl barley, whole rice, sago, and candied eringo root, of each one ounce, and half an ounce of hartshorn shavings, put into two quarts of spring water; simmer very gently till re...
Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turni...
Take one quart of fine flour; wet it with warm milk, and six table-spoonfuls of small beer yest, a quarter of a pound of butter, and a little salt. Do not make the dough too stiff...
Weigh four pounds of raw potatoes pared; boil them in five pints of water. Wash and rub them through a sieve with the water in which they were boiled. Add four table-spoonfuls of g...
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager. One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eg...
French Pineapple Bisque is a delicious dessert that is rich in flavor and loved by many. This unique recipe has a long history and has been enjoyed by generations. The combination...