Boil together for one hour quarter of a can of tomatoes, or six large fresh ones, (cost five cents,) one gill of broth of any kind, one sprig of thyme, one sprig of parsley, three...
Egyptian meat-pie, also known as "Egyptian Hawawshi," is a delicious traditional dish that originates from Egypt. Hawawshi is a popular street food in Egypt, consisting of a flavor...
Shell the peas, and dry them in a gentle heat, not much greater than that of a hot summer's day. Put them when quite dry into linen bags, and hang them up in a dry place. Before th...
Stone and split the fruit without taking off the skin. Weigh an equal quantity of sugar and fruit, and strew part of the sugar over the greengages, having first laid them on dishes...
**Baked Fish: A Classic Delight** The art of baking fish has been practiced for centuries, dating back to ancient times when early civilizations discovered the deliciousness and si...
Slice a five cent loaf of bread, spread it lightly with two cents' worth of butter, and lay it in a baking dish; break one egg, (cost one cent,) into a bowl, add to it two ounces e...
1 quart of cream 1 pint of orange juice 1/2 box of gelatin 3/4 pound of sugar Yolks of six eggs Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a h...
Polenta is a traditional Italian dish that is made from coarsely ground yellow cornmeal. It has been enjoyed for centuries throughout Italy, particularly in Northern regions such a...
Take four Dozen and a half of the largest Apricocks, stone them and pare them; cover them all over with four Pound of Sugar finely beaten; put some of the Sugar on them as you pare...
Take three large oranges; pare and rub them with salt; boil them tender and cut them in halves; take out the seeds; then beat your oranges, and rub them through a hair sieve till y...
Cauliflower With Brown Crumbs is a delicious and nutritious dish that can be enjoyed as a side or main course. This recipe has a rich history and is popular in many cuisines around...
English Gems Recipe: History: English Gems are a delightful and nutritious dish rooted in the culinary traditions of England. While the exact origins of this recipe are unclear, it...
History of Bola Toliedo: Bola Toliedo is a traditional recipe that originates from the region of Toliedo in Spain. This delicious dessert has been enjoyed for centuries and is know...
Chinese cuisine is known for its intricate flavors and unique cooking techniques. One popular dish that has captured the taste buds of food enthusiasts around the world is Chinese...
Take the curd out of a calf's maw; wash and pick it clean from the hair and stones that are sometimes in it, and season it well with salt. Wipe the maw, and salt it well, within an...
Butterbarches, also known as Butter Braids, are a delicious pastry treat that originated in Europe. This recipe has been passed down through generations and has become a favorite i...
No. 121. Cervello In Frittata Montano (Calf's Brains) Recipe History: Cervello In Frittata Montano, also known as Calf's Brains Frittata, is a traditional Italian dish that has bee...
MISS EDITH HENRY. Take a tin of tomatoes and add half a pint of water. Let this boil for half an hour till the tomatoes are well broken. Add a tablespoonful of cornstarch, dissolve...
Having cut the flower in bunches, throw them for a minute into boiling salt and water, and then into cold spring water. Drain and dry them; cover with double-distilled vinegar; in...
Half a pound of cheese--strong and mild mixed--four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like,...
Take one pound of flour; mix it stiff with water; then roll it very thin; cut out the biscuits with cutters, and bake them.
The recipe for Marrowbones is a dish that dates back centuries and has been enjoyed by different cultures around the world. Marrow, the soft fatty tissue found in the center of the...
The recipe for Stewed Cold Mutton or Beef is a classic dish that has stood the test of time. It is a hearty and flavorful meal that has its origins in the British culinary traditio...
Take three pounds of fine sugar, and wet it with a spoonful and a half of gum-dragon, and put in the juice of lemons, but make the mass as stiff as you can: mix it well, and beat i...
Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a littl...
Stone your gooseberries, and as you stone them put them into water: then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar. Put as much wat...
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers. One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first s...
Take one pound of single-refined sugar sifted and the rind of an orange grated, a little gum-dragon, and beaten almonds rubbed through a sieve. Mix all these well together; wet it...
Melt the butter, and skim it well before it is poured upon any thing.
Take as much lean of a boiled ham as you please, and half the quantity of fat; cut it as thin as possible; beat it very fine in a mortar, with a little good oiled butter, beaten ma...