On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound...
Carefully wash and dry a quarter of a quarter of a pound of Zante currants, (cost three cents,) stone the same quantity of raisins, (cost three cents,) and chop an equal amount of...
Stir together, till very white, a pound of sugar, half a pound of butter--then add eight eggs, beaten to a froth, (the whites and yelks should be beaten separately,) the grated rin...
One pound of granulated sugar, three-quarters of a pound of butter, one pound of flour, one pound of almonds blanched and split, and three eggs. Cream butter and sugar till very li...
Shabbas Kugel Recipe History of Shabbas Kugel: Shabbas Kugel is a traditional Jewish dish that is often served as part of the Sabbath meal. This dish has a rich history and is know...
The Almond Jelly Cake is a delicious dessert that has been enjoyed for generations. This recipe has been passed down from Mrs. George Kling, who perfected it with her own special t...
Baccala alla Giardiniera, also known as Cod with Garden Vegetables, is a delicious and hearty Italian dish that combines tender boiled cod or hake with a medley of carrots, turnips...
Vanilla taffy is a delightful treat that has been enjoyed by people for generations. This sweet and chewy confection is made from just a few simple ingredients, but it requires a l...
Boil together for five minutes the following ingredients: One cup of brown sugar, one cup of water, one cup of seeded raisins, one half cup of Armour's Simon Pure Leaf Lard, one te...
Pare and core the crabs; to fifteen pounds of crabs take ten pounds of sugar, moistened with a little water; boil them well, skimming the top. When boiled tender, and broke to the...
Take six pounds of ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six o...
Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of suga...
Ice cream cake is a classic dessert that combines the creamy delight of ice cream with the indulgent richness of cake. It is a popular choice for birthdays, special occasions, and...
Take the sweetest cream, and squeeze in juice of lemon to your taste: put it into a churn, and shake it till it rises or ferments. Sweeten it to your taste, but be sure not to put...
Or one's _kidney_,--imagine, Dick,--done with champagne. MOORE. Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine; d...
"It tastes of the _bird_, however," said the old woman, "and she cooked the _rail of the fence_ on which the crow had been sitting." When birds have come a great way, they often sm...
Recipe: Chocolate Macaroons History: The origin of chocolate macaroons dates back to the 19th century in France. These delectable treats were created by the French pastry chef Pier...
2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2 tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping tablespoons sugar, a little salt.
Make a very strong jelly of apples, and to every pint of jelly put in the peel of an orange. Set it on a quick fire, and boil it well; then run it through a jelly-bag and measure i...
Dress the partridge as for roasting, make a stuffing with 1/2 cup of bread crumbs, 1/2 cup of chopped celery seasoned with a little butter and celery salt. Cover with boiling water...
The cheaper sort of red herrings are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them...
1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the last.
Put four tablespoonfuls of beer into a small saucepan, shred into it a quarter of a pound of good new cheese, and stir briskly over the fire until all is dissolved and is on the po...
Get five pounds of a cheap cut of beef. Cut into little pieces, taking off the fat. Try out the fat, brown the meat in it, and when well browned, cover with boiling water, boil fiv...
Cook one heaping tablespoonful flour in one heaping tablespoonful butter; add slowly one cup hot milk, season with one teaspoonful salt, one-fourth teaspoonful red pepper; wash ove...
Line a deep pie plate with pie crust--fill it with dry pieces of bread, cover it over with puff paste--bake it till a light brown, either in a quick oven or bake pan. Have the oyst...
Take two Trays, keep them boiling hot; and, when you bring your Milk, put it in the scalding-hot Tray, and cover it with the other hot Tray; and the next Day you will find a very t...
Put one pint of dried beans, (cost six cents,) and quarter of a pound of salt pork, (cost four cents,) into two quarts of cold water; bring them to a boil, and boil them slowly for...
Cocoanut Macaroons Recipe: History and Fun Facts: Cocoanut macaroons have been enjoyed for many years as a delightful treat. These tempting cookies originated in Italy and gained p...
History of Extra Fine "Quaker Bonnet" Biscuits: The recipe for Extra Fine "Quaker Bonnet" Biscuits has a delightful backstory that dates back to the early 20th century. These biscu...