(Salsa genovese) Chop fine a sprig of parsley and half a clove of garlic. Then mix with some capers soaked in vinegar, one anchovy, one hard yolk of egg, three pitless olives, a cr...
Crush an ounce of whole ginger, pour over it a quart of boiling water, cover the vessel, and let the infusion stand until cold. (The Extract of Ginger may be used in place of this...
1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2 teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon sugar, 1 egg. Add butter the last thing.
II. This can be made when you happen to have some breast of roast chicken left over. Some chicken breast, two or three slices of tongue and ham, one tablespoonful of grated cheese,...
1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5 eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the oven.
Rub together six ounces of butter and eight of flour; mix it up with as little water as possible, so as to make a stiff paste. Beat it well, and roll it thin. This is the best crus...
(Carciofi a vapore) Artichokes have been only recently imported to the United States, principally by Italian farmers, and they are just beginning to find their way into the America...
Break into pieces two pounds of double-refined sugar; put it into a stewpan, with a pint of cold spring water; when dissolved, set it over a moderate fire; beat about half the whit...
The fat of all kinds of meat, excepting that of ham and mutton, makes good shortening. Roast meat drippings, and the liquor in which meat is boiled, should stand until cold, to hav...
Two pounds of lean veal, cut in square pieces, half an inch thick; half a pound of lean ham. Melt in your stewpan two ounces of butter; simmer it until nearly ready to catch the st...
Boil several potatoes and put them through a vegetable press or else grate them, measure one cupful, one tablespoonful of sugar, half a yeast cake dissolved in half a cup of tepid...
Take a ham of fifteen pounds, and wash it well with a quarter of a pint of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next morning rub it well with three quart...
1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour, and 1 heaping teaspoon baking powder. Bake in four layers.
Boil two ounces of streaky bacon, cut it into dice or mince it, stir it into a quarter of a pound of macaroni boiled as for macaroni cheese: if liked, add a few drops of vinegar, p...
The best kind of meat for mince pies is neat's tongue and feet--the shank of beef makes very good pies. Boil the meat till perfectly tender--then take it up, clear it from the bone...
Cut a small round from the stalk end of each orange, and scoop out the inside. Throw the skins into cold water for an hour to harden them, drain, and when quite dry inside, half fi...
French roll dough, rolled out with less than half the quantity of butter generally used, makes a wholesome and excellent paste for pies.
Take the fleshy parts and breasts of two fowls, which cut into small dice, all of an equal size; then throw them into some white sauce, and reduce it till it becomes very thick and...
The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of common vinegar, chives, according to tas...
Strain the oyster liquor, rinse the bits of shells off the oysters, then turn the liquor back on to the oysters, and put them in a stew pan--set them where they will boil up, then...
(Scaloppine alla Genovese) Cut some lean veal meat into slices and, supposing it be a pound or a little more, without bones, chop one fourth of a middle-sized onion and put it in a...
(Stufatino di petto di vitella) Break a piece of breast of veal leaving all its bones. Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt and put on the...
(Pollo colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients place a who...
Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light brown; stew it with a table-spoonful of curry-powder and three pints of water, till it comes to a pint and...
These are prepared in the same way as Johnny Cake, except that the batter is made about as thin as buckwheat cakes, and baked upon a greased griddle over the fire instead of in the...
Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water until it is soft, when add the grated peel of half a lemon, the juice of two lemons, the beaten yolks of three...
Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only abo...
Stir gradually into a pint of lukewarm milk a pound of sifted wheat flour, add a small tea-cup of yeast, and set it where it will rise quick. When of a spongy lightness, weigh out...
Put into a jar French brandy, and rose or peach leaves, in the proportion of a quart of the former to half a pint of the latter. Let them steep together, till the strength is obtai...
(Stufato di lepre) Take half of a good sized hare and, after cutting it in pieces, chop fine one medium sized onion, one clove of garlic, a stalk of celery and several leaves of ro...