Stir together, till quite white, a pound of sugar, three-quarters of a pound of butter, then add four beaten eggs. Stir in gradually a pound and a half of flour. Dissolve a tea-spo...
Melt half a cup of butter in three-quarters of a pint of warm milk, dissolve one cake of compressed yeast in a little tepid milk, stir together and add a teaspoonful of salt and en...
Cream together one teaspoonful butter, one cup sugar. Beat into them one egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls baking powder, one quart flour sifted to...
Devil's Food Cake Recipe by Mrs. G. H. Wright Part I: - 1 cup brown sugar - 3/4 cup butter - 1/2 cup sour milk - 2 1/2 cups sifted flour - 1 level teaspoon soda - Yolks of 3 eggs -...
Fry together a pound of hamburg steak, a cup of minced onions, and two teaspoonfuls of curry powder. When these are quite brown simmer with a little water until onions are soft. Th...
Pesce alla Genovese is a classic Italian dish that originates from the city of Genoa. Genoa, located in the Liguria region of Italy, is known for its rich culinary tradition, parti...
Title: No. 82 - Tenerumi Alla Piemontese (Tendons of Veal) Introduction: Tenerumi Alla Piemontese is a traditional Italian dish that showcases the versatility of veal tendons. This...
(Sfornato di riso con rigoglie) Make a good brown stock (see No. 13) and use the same for the rice as well as for the giblets. To these add some thin slices of ham and brown them f...
Take three pounds of the rump of beef, put it into a pretty deep pan upon one onion, one sliced carrot, some thyme, and a bay-leaf, three table- spoonfuls of dripping, salt, and pe...
Weigh the Figs, and slit them at the Bottom; put them into boiling Water, and boil them 'till they are very tender; drain them well from the Water; then make a Syrup of clarify'd s...
Stone the Cherries; and to ten Pound of Cherries, when they are ston'd, put three Pound of Sugar very fine beaten; shake the Cherries and Sugar well together, set them on the Fire,...
However, you shall home with me tonight, Forget your cares, and revel in delight; I have in store a pint or two of wine, Some _cracknels_, and the remnant of a chine. SWIFT. Blanch...
Chop fine six onions, and fry them in a gallon saucepan with two ounces of butter or dripping fat, stirring them continuously until they become of a very light colour; then add six...
Cut the bread about one-quarter of an inch thick and two inches square (or round), and after it is toasted spread over each slice a teaspoon of ice cold caviar. Mix one teaspoon of...
Squeeze the juice of six lemons and two Seville oranges into a pan, and pour over it a quart of boiling milk. Put into another pan the peel of two lemons and one Seville orange, wi...
Recipe: Sogliole Alla Parmigiana (Sole) History and Fun Facts: Sogliole Alla Parmigiana, also known as sole Parmesan, is a classic Italian dish that originated in the southern regi...
Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries.
Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill of boiling water in a tea-cup for ten minutes; add a dessert-spoonful of brandy, and sugar to sweeten, and dr...
The utmost care should be taken in cooking food for the invalid, so that all of the flavor and delicacy of each dish may be preserved. We take it for granted that the food is the b...
Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.
Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled...
Split and broil Veribest Vienna Style Sausage and place between hot buttered toast. Add a crisp, dry lettuce leaf and a thin spread of mayonnaise. Serve in folded napkin with olive...
History of Naselli Con Piselli (Whiting with Peas) Recipe: Naselli Con Piselli, also known as Whiting with Peas, is a traditional Italian dish that has been enjoyed for generations...
Here haddock, hake, and flounders are, And eels, and _perch_, and cod. GREEN. Having scalded and taken out the gills, put the perch into a stew-pan, with equal quantities of stock...
1 1/2 cups milk 2 egg yolks 2 tablespoons sugar a little salt 1 tablespoon butter Vanilla to taste Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1 tablespoo...
Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in m...
History of English Plum Pudding: English Plum Pudding, also known as Christmas Pudding, is a traditional dessert that has been enjoyed in England for centuries, particularly during...
Grandmother's Recipe For "Mincemeat" History and Fun Facts There is something truly special about traditional recipes that have been passed down through generations. They carry wit...
Turkey and fowl, and ham and chine, On which the cits prefer to dine, With partridge, too, and eke a _Hare_, The luxuries of country fare, She nicely cooked with bounteous care. Cu...
Scald and peel tomatoes and cut holes in the top of each. Make a rich salad dressing, into which stir some cold peas, beans and beets, finely chopped. Stuff the tomatoes with this,...