The very stout flannel called double-mill, used for ironing blankets, is a good material for a jelly-bag. Take care that the seam of the bag be stitched twice, to secure the jelly...
Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over them, then put in another layer of fresh mushrooms, and salt, and so on till you get in all the mushrooms...
Boil half-a-pound of lump sugar in a gill of water until melted. Stir in half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold water; when it is dissolved beat a l...
One ounce of isinglass, dissolved in a pint of water, the juice of six China oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop th...
1 pt. fresh sweet milk 1 pt. water 1 1/2 tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste. Pour liquid with peanut butter into double boiler; dis...
Weigh equal quantities of sugar and of fruit; put the fruit into a preserving-pan: boil it very quickly; break it; and stir it constantly. When the juice is almost wasted, add the...
Use lemon Jello as directed on the box. When beginning to get livery, put in thin slices of stuffed olives and pour in small cup to mold. Turn out on lettuce leaves and put a spoon...
1 1/2 pints split peas (green or yellow) 2 1/4 quarts water 2 small onions 1 carrot 1 parsnip (if at hand) 1 cup milk 1/2 cup cream 1 teaspoon salt (more if liked) Pepper and papri...
One cup suet, one pound raisins, one and one-half cup milk, one cup sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking powder; thicken with cracker crumbs, but not too...
Take half a pound of sugar, half a pound of butter, two ounces of flour, two eggs, but the white of one only, a little beaten mace, and a little brandy. Mix all together into a pas...
Take a Gallon of white Goosberries, nose and wash them; put to them as much Water as will cover them almost all over, set them on an hot Fire, let them boil a Quarter of an Hour, o...
Take the Rind of two or three Oranges, and boil them very tender; then beat them very fine in a Mortar, and rub them thro' an Hair Sieve; then take a Quart of Cream, boil it, and p...
Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and beat them very fine; then take three Pound of fine Sugar and a Pint of Water, boil and skim it; then put in a Po...
Rasp the Oranges, and you may make the Outside for Knots; then cut the Oranges, and pick out all the Meat, and all the Stones from the Meat; boil the white Rinds very tender, drain...
Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and all; boil it well, and run it thro' the Jelly-bag again; then colour it as you like it: To a Pint of the Jelly take...
Take the Yolks of eighteen Eggs, beat them well, the Whites of nine whip'd to a Froth, and beat them well together; put to them two Pound and two Ounces of sifted Sugar, and have r...
Have three or four long Baskets made like a Fish; then take a Quart of new Milk and a Pint of Cream, sweeten it, and put in a little Orange-Flower-Water; make it as warm as Milk fr...
One-half cup butter, large; one cup milk, two cups sugar, three cups flour, four eggs and three teaspoonfuls baking powder. This can be used as a layer cake, or nuts or raisins can...
Scald some green gooseberries, and pulp them through a colander; to six spoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely beaten and sifte...
3 ounces flour. 2 eggs. 1/2 pint milk. 1 ounce butter. A pinch of salt. Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and...
2 eggs 1/2 cup molasses grated rind of 1/2 lemon 1 teaspoon cinnamon 2 cups flour 1/2 cup sugar 3/4 cup thick sour milk 1 saltspoon salt 1 tablespoon ginger 1 1/2 teaspoons soda (l...
Divide the leg from the loin of a hind quarter of lamb; slit the skin off the leg, and cut out the flesh of one side of it, and chop this flesh very small; add an equal quantity of...
Cut the lemons through the yellow rind only, into eight parts; then put them into a deep pan, a layer of salt and a layer of lemons, so as not to touch one another; set them in the...
(Maccheroni al sugo) The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled as above, then dra...
Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat. Drop into flat...
Half a pound of rice boiled in milk till tender, but the milk must not run thin about it; then take half a pound of raisins, and the like quantity of currants, and suet, chopped fi...
To prevent salsify from turning dark, drop as soon as pared into a mixture of flour, water and a little vinegar. After paring, cut into slices about three inches long. Put on in pr...
Take half a Pound of Almonds finely beaten, mix them in a Quart of Cream; strain the Cream, and get out as much of the Almonds as you can thro' the Strainer; set it on the Fire, an...
Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil them very fast together 'till the Jelly is almost wasted; then put to it a Pound and half of fine Sugar, and bo...
Pare, quarter, and boil the Quince with as much Water as will cover it, putting in a little more as it boils, but not too much; let it be a very strong Jelly, and run it through a...