Lard a neck of mutton with lemon-peel, and then boil it in salt and water, with sweet-herbs. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, a...
Take a quart of tomata pulp and juice, three ounces of salt, one ounce of garlic pounded, half an ounce of powdered ginger, and a quarter of an ounce of cloves; add two ounces of a...
About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for thre...
1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the butter, sugar and...
To boil an egg would seem to be the easiest matter possible, but it requires care just the same. Scarcely any two people in a family like eggs cooked the same length of time, and s...
Ingredients: Almonds, eggs, sugar, salt, potato flour, butter. Pound two ounces of almonds, and mix them with the yolks of two eggs and a spoonful of castor sugar flavoured with or...
Take half a calf's head, cover it with water in a large saucepan, and boil it till the meat comes from the bone. Cut it into pieces; put it into some of the liquor in which the hea...
Mash one-eighth of a cream cheese, and season with salt and cayenne. Add finely chopped olives, two lettuce leaves, finely cut, and a small piece of canned pimento, to give color....
After the little daughter has mastered this popular dish, show her how to make it into a fancy one by adding various things. A small quantity (half a cupful) of chopped ham stirred...
Remove salmon from can, rinse thoroughly with hot water and separate in flakes; there should be one-fourth cup. Mix one-eighth teaspoon salt, a few grains, each, mustard and paprik...
Boil a piece or two of horseradish in gravy; put into it a bit of mace and lemon-peel; add a little anchovy, either before or after it has been boiled; thicken with cream, and add...
(A Breakfast Dish.) 1 medium-sized beet. 2 ounces butter for frying. 1 teaspoon salt. 1/2 teaspoon pepper. 2 teaspoons flour. 2 tablespoons vinegar. 1 tablespoon water. Peel the be...
Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same quantity of ginger, a grated nutmeg, and a te...
2/3 cup canned tomatoes 1/4 slice onion Bit of bay leaf 2 cloves 1/4 cup boiling water 1/8 teaspoon soda 1/2 tablespoon butter 1/4 teaspoon salt Few grains pepper 2 tablespoons hea...
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a smal...
Serve Chicken Soup with Egg Custard. Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon, each, cream and water, and season with salt. Pour into a small buttered t...
This sauce is made by stewing fish. Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices: fry the whol...
For a plain lemon ice, take the grated rind of one lemon, and the juice of three, a cupful and a half of sugar, four cupfuls of water, and the stiffly beaten whites of two eggs. Fr...
Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, one pound of coarse sugar, and one pound of common salt; mix them together, and rub the ham well with them. La...
Take out the stomachs of fowls before you dress them; wash and cleanse them thoroughly; then string them, and hang them up to dry. When wanted for use, soak them in water, and boil...
Take those that are large, dip them in beaten eggs, and then in flour, or fine bread crumbs--fry them in lard, till of a light brown. They are a nice garnish for fish. They will ke...
Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently,...
2 medium-sized beets. Hard-boiled yolk of 1 egg. Tablespoon chopped watercress. Pepper and salt to taste. Sauce No. 176. Peel and slice the beets (about a quarter of an inch thick)...
Have the head well cleaned; boil it well, cut in slices half of the head, and have some good ragout of forcemeat, truffles, mushrooms, morels, and artichoke bottoms, also some veal...
Pare and boil till tender in salted water. Thicken the liquor with flour and cream, or milk, and pour over toast. Stewed celery and mushrooms are served in the same manner.
To make forcemeat balls for soups, without grease, commonly called quenelles, soak the crumb of two penny rolls in milk for about half an hour; take it out, and squeeze out the mil...
Ingredients: Fowl, butter, vegetables, rice or macaroni, peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves, Liebig. Roll up a fowl in buttered paper and put it in the o...
Beat the desired number enough to break the yolks, season with salt and pepper, and add a tablespoonful of milk for each egg. Put in a hot pan half a teaspoonful of butter for each...
One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-...
Separate hot steamed cauliflower into pieces and pour over sauce made same as sauce for Brussels sprouts with curry sauce.