Most of the advice given above respecting haricots and lentils applies to the treatment of split peas, dried green peas, and Egyptian lentils.
Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley, mushrooms, Bechamel and Espagnole sauce, stock. Boil as many eggs as you want hard, and cut them in half lengthwis...
Put a quarter of a pound of butter into a clean stewpan, and let it boil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley...
Blanch a pound of almonds, and beat them with orange-flower water, or rose-water; boil a pound of sugar to a candy; put in the almonds, and stir them over the fire till they are st...
One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen...
Cut the nicest part of the breast of veal, with the sweetbread; roast it a little brown; take a little bit of the meat that is cut off the ends, and fry it with butter, salt, peppe...
One medium head cabbage, three eggs beaten, six tablespoons cream, and three of melted butter, (or five tablespoons milk and four of butter), one teaspoon or more of mustard, one o...
Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one pimiento, chopped fine; a dozen almonds put through the meat grinder; a dozen pecan meats, also ground; a tables...
Take a little uncooked fish, chop it fine, together with a little raw salt pork, mix it with one or two raw eggs, a few bread crumbs, and season the whole with pepper and spices. A...
Parboil your oysters, and strain them from their liquor, wash the beard, and cut them in flour. Put them in a stewpan, with an ounce of butter rolled in flour, half a gill of cream...
Plain boiled parsnips are delicious if cut in slices and fried in butter, as they acquire a sweetness not brought out in any other way of cooking. If the left-over quantity is mash...
Truss the bird with the legs inward, (like a fowl for boiling); singe it well; take a little butter and the fat of some bacon, and fry the pheasant white; when sufficiently firm, t...
Take of every vegetable you can get, excepting cabbage, in such quantity as not to allow any one to predominate; cut them small and fry them brown in butter; add a little water, an...
Take whole pepper and mace, of each a quarter of an ounce, and put to them half a pint of white wine vinegar.
Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes. Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of garlic with one cut in it, a pinch of...
Mix a couple of table-spoonsful of Indian meal with one of wheat flour, and sufficient cold water to make a thick batter. If the gruel is liked thick, stir it into a pint of boilin...
Let it slowly melt and then stand a little; and when it is poured into pots, leave the milk, which will settle at the bottom.
Finnan Haddie can be served in several ways. After washing and wiping off with a cloth, it can be buttered, seasoned with salt and pepper and either broiled or fried. Or it is even...
Put the ham into a coarse sack well tied up, or sew it up in a cloth. Bury it three feet under ground in good mould; there let it remain for three or four days at least. This is an...
Put a cullis (that is always the stock or meat jelly,) in good quantity into a stewpan, with a glass of white wine, the same quantity of fresh made broth, a bunch of parsley, and s...
Wipe your sprats with a clean cloth; rub them with pepper and salt, and lay them in a pan. Bruise a pennyworth of cochineal; put it into the vinegar, and pour it over the sprats wi...
Cut six small tea buns in half, butter well, using two generous ounces of butter for the six, and put them together again. Beat three eggs with a cup and a half of rich milk, add h...
Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on the fire in a kettle of water; boil them and put in the head; and, while it is boiling, put in cold water a...
Cover four bushels of blackberries with boiling hot water, squeeze them, and put them into a vessel to work. After working, draw or pour off the liquor into a cask; add a gallon of...
Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of...
Half a teacup of rice steamed in one quart of milk two hours. Take the yolks of three eggs, grated rind of one lemon, a little salt, sweeten to taste. This is to be stirred into th...
Chop sufficient cold boiled chicken to make a half pint, add a half cupful of finely chopped celery, a half teaspoonful of salt, a dash of pepper and four tablespoonfuls of cream;...
Slice up three-quarters of a pound of bakers' bread. Beat eight eggs to a froth, stir in several large spoonsful of sugar, and mix it with a quart of milk, a grated nutmeg. Turn it...
Hard boil four eggs, remove the yolks from the whites; chop the whites very, very fine, and press the yolks through a sieve. Add to the yolks gradually four tablespoonfuls of melte...
Boil half a dozen eggs hard; when done pour cold water over them, shell and cut in half lengthwise; take out the yolks, mash them and add three ounces of fresh mushrooms that have...