To give a leg of mutton the taste of mountain meat, hang it up as long as it will keep fresh; rub it every day with ginger and coarse brown sugar, leaving it on the meat.
History and Fun Facts: Fillets of Salmon in Papillote, also known as salmon en papillote, is a classic French dish that has been enjoyed for centuries. The technique of cooking foo...
Choose a tender rabbit or hare, which will cost at the market about twenty cents, and which if young will be plump, and have a short neck, thick knees, and fore paws whose joints b...
(Sciroppo di lampone) This is prepared like the other explained above but, since this fruit contains less gluten than the gooseberry the period of fermentation will be briefer. The...
Beat well the whites of 4 eggs, beat the yolks, then beat them together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb. of granulated sugar and beat until light, the...
Make a strong apple jelly, strain it, and put apricots into it to boil. Slit the apricots well, cover them with sugar, and boil them clear. Strain them, and put them in the candy w...
(Salsa balsamella) This sauce resembles the famous French Bechamel Sauce, but it is simpler in its composition. Put in a saucepan one tablespoonful of flour and a piece of butter a...
One pound of flour, half a pound of butter, half a pound of loaf sugar, rather more than one ounce of ginger powdered, all well mixed together. Let it stand before the fire for hal...
Steamed Indian Pudding is a classic dessert that has been enjoyed for generations, particularly in New England. Its origins date back to the colonial era when settlers, inspired by...
Grandmother's Recipe For Buttermilk Waffles Introduction: Buttermilk waffles have been a beloved breakfast staple for generations, and this recipe has been passed down through our...
Blanch half a pound of the best sweet almonds, and beat them very fine. Add two spoonfuls of orange-flower or rose-water, half a pound of currants, half a pound of the finest sugar...
Cut the white part of a cold boiled chicken, and as many similar pieces of cold ham, into neat rounds, not larger than a florin. Run a little aspic jelly into a fancy border mould,...
1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into tha...
For frying you may stuff the fish with crumbs of bread, parsley well chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce.
Recipe: Muffins, Biscuits, Griddle Cakes, and Waffles Introduction: Muffins, biscuits, griddle cakes, and waffles are beloved breakfast items that have been enjoyed for many years....
1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper, and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk; heat milk. Mix butter and corn starch t...
Piccioni Alla Minute, also known as Pigeons in a Minute, is a classic Italian dish that dates back to the 18th century. It is a luxurious and flavorful dish that showcases the uniq...
(Unless you wear dark glasses you cannot make a success of Anti's Favorite Hash.) 1 lb. truth thoroughly mangled 1 generous handful of injustice. (Sprinkle over everything in the p...
2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1 of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to make a stiff batter, and pour into a...
Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire up...
3 eggs 1 quart of milk 1 tablespoon butter 3/4 cake yeast flour to make a batter stiff enough for a spoon to stand upright. Make up at night and in morning drop from spoon into pan...
Cervello Alla Milanese, or calf's brains Milanese-style, is a traditional Italian dish that may not be for the faint of heart, but is beloved by many for its delicate flavors and u...
Cut some slips of white paper; butter and place them at the bottom and sides of the pan you make your bisquet in; then cut thin collops of veal, or whatever meat you make it of; la...
Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, parsley, and onion. Cut in pieces an eel or two, and some flounders; put them into a stewpan with a piece of bu...
This is a very good method of cooking fish, and of warming cold meat and vegetables. To fry well put into your frying pan enough fat to cover what you mean to fry, and let it get s...
Pour a quart of boiling water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteen minutes; the tea must then be strained of into another jug. A...
An excellent soup may be prepared at short notice, as follows:--Take half an onion, three or four outer stocks of celery, one carrot sliced, salt, pepper, and a very little mace. B...
One cup molasses, one cup sugar, one tablespoonful vinegar, small lump butter; cook until it hardens in water; pour out, and when cool pull until a light yellow.
Carote Al Sughillo, also known as carrots in sughillo sauce, is a delicious Italian dish that combines the sweetness of carrots with the rich flavors of stock, sausage, and butter....
1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cups raisins, 2 of currants, 1/4 pound...