The codlings should be the size of large walnuts; put vine leaves in the bottom of your pan, and lay in the codlings, covering with leaves and then with water; set them over a gent...
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers. Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking...
Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold. Have ready some green hairy gooseberries,...
Mix by sifting together one pound of flour, one teaspoonful of salt, and two of baking-powder, (cost three cents;) make into a soft dough with one egg, half a pint of milk and a ve...
2 level tablespoons lard 2 eggs 4 tablespoons heavy cream, 40% fat 2 cups washed bran 1 package Lyster flour 1/2 cup water or less Tie dry bran in cheesecloth and soak 1 hour. Wash...
Choose a pound of perfectly sound, ripe cherries, (cost ten cents,) with the stalks and an occasional leaf attached, wipe them with a clean, dry, soft cloth; dip the leaves and ste...
Break one gallon of milk with runnet, and press it dry; then beat it in a mortar very small; put in half a pound of butter, and beat the whole over again until it is as smooth as b...
A quarter of a pound of grated bread, the same quantity of currants, the same of suet shred fine, a small quantity of sugar, and some nutmeg: mix all well together. Take two eggs,...
Take five pounds of middling shafflings, cut off their heads, skin, and cut them in pieces as long as your finger. Wash them in several waters; dry them well with a cloth, lay them...
Put a lump of butter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot. Add pepper and salt, and lay them on t...
Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and b...
Cover them with water, and fifteen minutes will boil them. Sauce--celery, liver, mushroom, or onion sauces.
Take some mint, balm, basil, thyme, parsley, and sage; pick them from the stalks, cut them very fine, slice two large onions very thin; then put all the ingredients into a marble m...
Scrape the skin off from the carrots, boil them soft, and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two table-spoonsful...
Take fine large green cucumbers; put them in salt and water till they are yellow; then green them over fresh salt and water in a little roch alum. Cover them close with abundance o...
Batter. Forcemeat. Make a batter (see No. 197), bake twenty minutes, shape the forcemeat (No. 77) into the form of a large sausage, lay it on the batter, and roll up. Bake three qu...
Half a pound of loaf-sugar, and the same quantity of butter, to be rubbed into a pound of flour; then make it into paste with two eggs.
Fish. Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, tench, and perch. Game and Poult...
Take three pounds of flour, two pounds of sugar, one pound of butter, two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub these ingredients very fine in the flo...
A cup of tomatoes, the water drained from them, cooked and seasoned with pepper and salt, a teaspoonful of onion juice, and one of green pepper chopped very fine; have it hot and a...
Take the peel of one orange and a half and one lemon grated; squeeze out the juice; add a quarter of a pound of sugar, and a quarter of a pound of melted butter, four eggs, leaving...
Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them. Fry them of a fine brown in butter: put into the stewpan a quart of good gravy, a l...
Beat up well ten eggs and half a pound of sugar with a little rose-water; mix in half a pound of flour, and bake it in a pan.
1 small cucumber. 12 slices of beetroot. 1 shalot. 1 ounce butter. 1/4 pint water. A little pepper and salt. Slice the cucumber and beetroot, and fry them separately in half an oun...
It is usually preferred to put on the corn in cold water, bring to a boil, and let simmer until done. But to steam the ears will give, in our opinion, the best results.
(Zucchine fritte) The squashes used by Italians for frying and other purposes are very small, and for this reason they are called "Zucchine" or small squashes. They can be bought a...
To twenty quarts of the best rum or brandy put the peels of thirty Seville oranges and thirty lemons, pared as thin as possible. Let them steep twelve hours. Strain the spirit from...
Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs lightly beaten, the juice of a lemon, and a pinch of pepper and salt, stir this over the fire until thicken...
Weigh the oranges, and take an equal weight of sugar; wipe the fruit with a wet cloth; grate them, cut them across, and squeeze them through a hair sieve. Boil the skins tender, so...
1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or brandy, and spice to taste. To be eaten wi...