Bone the head and cut it in pieces; wash it extremely clean from the blood; set it on the fire in three gallons of water. Put in a dozen onions, eight turnips, six anchovies, and a...
1 1/2 pounds tomatoes. 3 middling-sized apples. 2 small onions. 1/2 gill vinegar. 1 gill water. Pepper and salt to taste. Slice the tomatoes, onions, and apples into a small stewpa...
2 ounces vermicelli. 3 ounces grated cheese. 1 pint milk. 1/2 teaspoon salt. 1 egg. 1/2 ounce butter. Stew the vermicelli in the milk for five minutes, stir in the grated cheese, a...
A small knuckle of veal and a piece of beef of about three pounds, seven or eight pounds of meat in all; potherbs as for any other soup. When the soup is skimmed and made, strain i...
Twenty minutes will roast the woodcocks, and fifteen the snipes. Put under either, while roasting, a toast to receive the trail, which lay under them in the dish. Melted butter and...
1 small onion. 8 slices of beetroot. 2 tablespoons of vinegar. 1/2 pint haricot bean stock. 1 ounce butter. 1/2 teaspoon Worcester sauce. 1/4 teaspoon mustard. 1 teaspoon lemon jui...
Melt a tea-cup of butter--mix it with a pint of molasses, a table-spoonful of ginger, a pint of flour, and a couple of beaten eggs. Fresh lemon peel, cut into small strips, improve...
One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press throug...
Sour apples, cranberries, and peaches, all make nice tarts. Stew, and strain them when soft. Peach tarts require a little lemon-juice, without they are sour. Grate in lemon peel, a...
Pig's head is good baked with beans, or corned and smoked. It is also nice prepared with spices in the following manner. Boil the ears, forehead, and rind, (the cheek is good, but...
The yolks of two eggs. 1 gill of milk. 1/2 gill of vinegar. A large pinch of salt. The same of pepper. Drop the yolks into a small enamelled stewpan, add the pepper and salt, and s...
For picnics, school luncheons, and her evening parties my little maid will want sandwiches, and there are many kinds easily made. And generally she will want the bread cut very thi...
Take two or more spoonfuls of good cullis, according to the quantity you intend to make, a glass of white wine, a shalot, a small onion, a few mushrooms, truffles, morels, and a bu...
Take two fine bullocks' tongues; wash them well in spring water; dry them thoroughly with a cloth, and salt them with common salt, a quarter of a pound of saltpetre, a quarter of a...
Take what quantity you choose of a good sweet pumpkin, (the butter pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out the seeds, and cut it into chips of the size of...
Peel and slice the cucumbers and put them over the fire in as little boiling water as will cook them; when tender drain from the water, press through a puree sieve, season with sal...
Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of three eggs with three teaspoonfuls of gra...
Follow the preceding recipe, adding a cup of raisins stoned and slightly chopped. Very nice for nut sandwiches and stewed bread.
Put a pint of rich milk in a saucepan on the fire. When it comes to a boil, add half a cup of grated stale bread crumbs, then stir in a heaping tablespoonful of butter, a little gr...
Select tender, rich colored carrots, scrape and boil them in fast-boiling water until tender; cut in thin slices and put in a glass salad bowl. Sprinkle with sifted loaf sugar, add...
Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn out molded, and send to the table garnished with any kind of rich preserves,--p...
The best way to cook it is to parboil it, (after scraping off the outside,) then cut it in slices, dip it into a beaten egg, and fine bread crumbs, and fry it in lard. It is very g...
Add to any ordinary white or brown sauce one dessert-spoonful of New Century Sauce and two of port or Burgundy if the sauce is brown, two of Chablis if white.
Beat five eggs lightly together, a small quantity of shalot, shred quite fine; parsley, and a few mushrooms. Fry, and be careful not to let it burn. When done add a little sauce.
Take any kinds of vegetables convenient, such as parsnips, celery, carrots, turnips, green pepper, onion, leek, parsley, celery tops, celery root, Jerusalem artichokes, a bay leaf,...
Dissolve eighteen pounds of potash in three pailsful of water; then add to it twenty-five pounds of grease, and boil it over a slow fire for a couple of hours. Turn it into a barre...
1 medium-sized vegetable marrow. 8 ounces tomato pulp. 1 egg. 1 tablespoon flour. 2 ounces butter. 1 gill milk. A little pepper and salt. Peel the vegetable marrow, cut it into eve...
Procure nice, high vine blackberries, that are perfectly ripe--the low vine blackberries will not answer for syrup, as they do not possess the medicinal properties of the high vine...
A white or cream sauce with grated Parmesan cheese added to taste.
Soak bread in cold water till soft--drain off the water, mash the bread fine, mix it with a table spoonful of melted butter, a little pepper and salt--a couple of raw eggs makes th...