Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar,...
Wash them, and split them in two--lay them in a stew pan, with the flat side down, turn on boiling water enough to cover them--boil them till tender, then take them up, and take of...
1 1/2 ounces butter. 1/2 ounce flour. Yolk of one egg. 1/4 pint each milk and water. A pinch of salt. Prepare sauce same as No. 184, and stand the saucepan on one side for ten minu...
Peel the Peaches, and put them in boiling Water; let them boil a Quarter of an Hour; lay them to drain, weigh them, and to a Pound of Peaches put a Pound of fine Sugar beaten very...
Put into a stone jar one hundred large double nuts. Take one ounce of Jamaica and four ounces of black pepper, two of ginger, one of cloves, and a pint of mustard-seed; bruise thes...
Cut a cod into thin pieces or slices; lay them in rows at the bottom of a dish; put in a pint of white wine, half a pound of butter, a few oysters, with their liquor, a little pepp...
Take the desired number of hot hard-boiled eggs, cut in quarters, lay on pieces of hot buttered toast, and cover with white sauce. This makes a most appetizing dish for breakfast o...
To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan. Add half a pint of white wine, a quarter of a pint of...
Take a calf's head with the skin on; let it be perfectly well cleaned and scalded, if it is sent otherwise from the butcher's. You should examine and see that it is carefully done,...
Take eight ounces of biscuit that is pounded fine, and soak it in just sufficient milk to cover it. When soft, stir in three beaten eggs, a table-spoonful of flour, and a quarter o...
Cut the liver small: and to one bird take but six oysters; parboil them, and put them into a stewpan with the liver, a piece of butter, some parsley, green onions, pepper and salt,...
Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A litt...
Stuffed dates are a most wholesome sweet, and quickly made, too. The dates must first be picked apart, washed in warm water and dried in an old napkin. Remove the seed from each wi...
5 or 6 large sticks of rhubarb. 30 lumps sugar. 1/2 ounce butter. 1 gill milk. Dissolve the sugar in the milk, then add the butter and rhubarb cut up. Stew gently over a moderate h...
Take a quantity of large oysters with their liquor; wash well all the grit from them, and to every three pints of clear water put half an ounce of bruised pepper, some salt, and a...
Put half a pound of well-washed rice into two quarts of boiling water, with two ounces of sweet drippings, a teaspoonful of salt, and a bit of cinnamon, or lemon peel, and let all...
You make this soup to most advantage the day after a leg of mutton has been boiled, into the liquor from which put four large leeks, cut in pieces. Season with pepper and salt, and...
Saturate the spot with spirits of turpentine, and let it remain several hours, then rub it between the hands. It will crumble away, without injuring either the color or texture of...
Lard the upper part of your turbot or barbel with fine bacon. Let it simmer slowly between slices of ham, with a little champagne, or fine white, and a bunch of sweet-herbs. Put in...
To eat widgeon in perfection, half roast the birds. When they come to table, slice the breast, strew on pepper and salt, pour on a little red wine, and squeeze the juice of an oran...
Scald one quart of milk, then add four well-beaten eggs; sweeten and flavor to taste. Pour into a pudding dish, and set in a pan of hot water in the oven. * * *
Potatoes for baking should be of uniform, medium size and perfect. After being well scrubbed they should be wiped dry and put in a moderate oven three-quarters of an hour before me...
Put bread crumbs into a stewpan with as much milk as will soak them; moisten with broth; add an onion and a few peppercorns. Let it boil or simmer till it becomes stiff: then add t...
6 cold boiled potatoes. 2 onions stuck with cloves. 1 tomato. 2 1/2 pints stock. 2 ounces butter. 1 strip of lemon peel. 3 whole allspice. 1 dozen peppercorns. 1 teaspoon Worcester...
Sweeten a pint of cream with powdered white sugar--set it on a few coals. When hot, stir in white wine until it curdles--add rosewater or essence of lemon to the taste, and turn it...
Take a quarter of a pint of gravy, well boiled with a bit of onion, lemon-peel, and horseradish, four or five cloves, a blade of mace, and a spoonful of ketchup; boil it till it is...
Take twelve lemons pared so thin that not the least of the whites is to be seen; slit them across at each end, and work in as much salt as you can, rubbing them very well within an...
For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each. With these, when well mixed, rub the birds thoroughly, inside...
Wash, clean, and parboil, your pigeons, and stew them in strong broth. Have a ragout made for them of strong gravy, with artichoke bottoms and onions, seasoning them with the juice...
6 or 8 small potatoes. 1 gill water. 1/2 pint milk. 1 small shalot. 1 ounce butter. 1/2 ounce flour. 1/2 teaspoon salt. 1/2 dozen peppercorns. 1 strip of lemon peel. Dissolve half...