Prepare some paste, as in No. 101, and use this to make a jam tart, as directed for making a mince-pie, using any kind of common jam, instead of mince-meat, for the purpose.
Prepare the macaroni as in the above recipe, put it into a stewpan with a small piece of butter and a teacupful of tomato sauce, or a small bottle of conserve of tomatoes, and stir...
One and one-fourth cup white flour (measurements level), three-fourths cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful salt, one tablespoonful sugar, two tables...
You that from pliant _paste_ would fabrics raise, Expecting thence to gain immortal praise, Your knuckles try, and let your sinews know Their power to knead, and give the form to d...
One egg and two tablespoonfuls sugar, beaten together, and one-half cup molasses beaten in. Then add two tablespoonfuls melted butter and beat again; one teaspoonful soda dissolved...
Heat a wooden bowl, and work in three pounds of butter with your hands, till it is as thin as cream; then work in by degrees two pounds of fine sugar sifted, and eighteen eggs well...
One heaping coffee-cup flour, one even coffee-cup sugar, six eggs, essence lemon.--Mrs. H. D. Leonard. * * *
In truth, I'm confounded And bothered, my dear, 'twixt that troublesome boy's (Bob's) cookery language, and Madame Le Roi's. What with fillets of roses and _fillets of veal_, Thing...
Who praises, in this _sauce enamor'd_ age, Calm, healthful temperance, like an Indian sage? WARTON. Claret or Port wine and mushroom ketchup, a pint of each; half a pint of walnut...
Pour 1 pt. of boiling water on 1 pt. of corn-meal, add 1 teaspoonful of salt and 1 heaping tablespoonful of sugar. Beat well and set away until morning in a cool place. When ready...
A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five or six hours.
Aunt Sarah's Method of Keeping Sausage History and Fun Facts: Aunt Sarah's Method of Keeping Sausage is a traditional recipe that has been passed down through generations in our fa...
I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you how vigorous and healthy the inhabitants of the sea coast u...
Quarter a goose and season it well. Make a raised crust, and lay it in, with half a pound of butter at the top, cut into three pieces. Put the lid on, and bake it gently.
Wash four ounces of rice, (cost three cents,) through two waters, put it into a baking dish with three ounces of sugar, and a teaspoonful of flavoring, (cost three cents,) pour in...
Take figs when thoroughly ripe, pare them very thin, and slit them at the top. To one pound of fruit put three quarters of a pound of sugar, and to the sugar a pint of water; boil...
Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin,...
Grate the rind of three to the juice of two lemons; mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, half a gill of cream, and three eg...
Title: Marmalades, Preserves, and Canned Fruits: A Delicious Way to Preserve the Harvest Introduction: Preserving fruits has been a practice passed down through generations, ensuri...
The only way in the world to serve a canvas-back or a mallard, or a sprig, or even the toothsome teal, is as follows: The plucked bird should be stuffed with a tight handful of pla...
Rub into your flour as much butter as possible, without its being greasy; rub it in very fine; put water to make it into a nice light paste; roll it out; stick bits of butter all o...
Suet Pudding: A Hearty and Timeless Delight Introduction: Suet pudding is a classic dessert that has been enjoyed for generations. Its origins can be traced back to traditional Bri...
Cut up any kind of fish into pieces the size of an egg; season these with chopped parsley, thyme, a little onion, pepper and salt, and put them into a pie-dish, with a pint of wate...
Behold, the dishes due appear! _Fish_ in the van, beef in the rear. Ah! all the luxury of fish, With scalding sauce. Boil six onions in water till tender, strain, and cut them in s...
German Crumb Cakes Baked In Crusts Recipe History: Aunt Sarah's "German Crumb Cakes Baked In Crusts" recipe is a classic dessert that has been passed down through generations in ou...
Take a quart of flour, a quarter of a pint of good ale yest, three quarters of a pound of fresh butter, one quarter of a pound of almonds, three quarters of a pound of caraway comf...
One pint of milk, four ounces butter, one teaspoonful salt, one cake compressed yeast, three cups flour. Scald milk and let stand until lukewarm, then add salt and flour, beat vigo...
Frau Schmidt's Way of Serving "Oyster Cocktails" Recipe History: Oyster cocktails have been enjoyed for many years as a popular appetizer or refreshing beverage. The origins of thi...
If you have a small piece of very good beef, such as rump steak or fillet of beef, it is more economical to cut it into squares, and grill it lightly at a clear fire. Have ready so...
No. 55. Ostriche Alla Livornese (Oysters) Preparation Time: 25 minutes Cooking Time: 15 minutes Serving Size: 4 people History: Ostriche Alla Livornese, also known as Oysters Livor...