Put the scrag end of a neck of veal, two calves' feet, two pounds of fresh beef, one old fowl, into a pot well tinned, with six quarts of water, and a little salt, to raise the scu...
Take a small bunch of all, or part of the following: Sweet fern, sarsaparilla, winter-green, sassafras, prince's pine, and spice wood. Boil them with two or three ounces of hops to...
Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonfu...
Make a syrup by boiling one cup of sugar and two cups of water fifteen minutes; add one quart of sweet cider and one-half a cup of lemon juice; when cool freeze--using equal parts...
Gather the fruit before it is too ripe, and to one pound put three quarters of a pound of fine sugar. Stone and pare the apricots as you put them into the pan; lay sugar under and...
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped oni...
Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf, cloves, thyme, peppercorns, potato flour, cream, fowl stock. Prepare a mirepoix by mixing two ounces of butter, t...
Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or l...
There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and...
Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch of salt, three tablespoonfuls of melted butter, three-quarters of a cup of milk, one even teaspoonful of so...
(Rognoni saltati) Take one large kidney, or two or three small kidneys, open them and remove all the fat. Cut lengthwise in thin slices, salt and pour as much boiling water as is n...
Simmer them, till done, in their own liquor; take them out one by one, strain the liquor from them, and boil them with one third of vinegar. Put the oysters in a jar, in layers, wi...
(Uccelli in salmi) Roast the game completely, seasoning with salt and pepper. If the game be small birds, leave them whole, if big cut them in four parts. Remove all the heads and...
Wipe the fish dry, and brush it lightly with oil or melted butter. Place it in a double wire broiler, and cook over a clear fire, turning every other minute until both sides are a...
Cut a medium-sized tomato in shape of a basket, leaving stem end on top of handle. Fill basket with cold cooked string beans cut in small pieces and two halves of English walnut me...
Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour;...
For each person take a thin slice toast covered with anchovy paste. Upon this place whole egg which has been boiled four minutes, so that it can be pealed whole and the yolk is sti...
Put two dozen oysters into a stewpan with their own liquor; when it boils add a spoonful of water; when the oysters are done drain them in a sieve, and let the liquor settle; then...
A spoonful of red wine, and the same of anchovy liquor, put into melted butter.
With a round cooky cutter make rounds of pastry. Cut an equal number with the doughnut cutter. Prick, sprinkle lightly with grated cheese and bake a light brown. Place a plain shel...
After the liver is fried, rub it through a sieve or colander and mix with sulz.
Homemade bread is healthier, satisfies hunger better, and is cheaper than bakers' bread. Make bread yourself if you possibly can. Use "middlings" if you can possibly get them; they...
Well roast a loin of veal, and let it stand till cold. Cut it into slices; in a saucepan over the stove melt some butter, with a little flour, shred parsley, and chives. Turn the s...
This French fruit preserve is truly delicious, and should be put up in the month of June. To every pound of fruit take one pound of sugar. It requires no cooking at all, and is the...
Take twelve large Spanish onions, slice and fry them in good butter. Let them be done very brown, but not to burn, which they are apt to do when they are fried. Put to them two qua...
Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs. Cut up a fowl and put it into a frying pan with two ounces of butter, one onion cut up and a sprig of chopped...
Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying...
Flake any cold cooked fish, dust it with salt, pepper and lemon juice. Rub the bottom of a bowl with a clove of garlic, add a half cupful of mayonnaise, four finely chopped gherkin...
Take large, solid peaches, pour boiling water over them so that the skin may be removed smoothly. Have ready thick syrup made of sugar and water. When boiling hot add peaches and b...
Put a good quantity of hay with your tongues, tying them up in a cloth, or else in hay. Boil them till they are tender and of a good colour, and they will eat short and mellow.