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  Recipes (12063)  


Home Made Cookies.ca

5000+ Recipes, 15+ Cookbooks. Ultimate Recipe Source.


Recipes

Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very ...

Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts of boiling water. Cook for one and one-half hours. Then rub the artichokes...

Black Bean Soup
Soak over night one quart of black turtle beans in water to cover them. In the morning strain and boil them in four quarts of water for on...

Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned, with one quart of water, salt, pepper, cayenne, one and one-half tabl...

Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sie...

Bisque Of Prawns Or Shrimps
Boil three dozen prawns twenty minutes in salted water to cover them. Meanwhile in two small tablespoonfuls of butter, fry an onion and a ...

Lobster Soup
Pick the meat from a five pound lobster and pound it in a mortar, adding from time to time a little milk or cream. When perfectly smooth, ...

Venison Soup
Cut six pounds of lean venison into medium sized pieces and place in a soup kettle with two gallons of cold water, to which add two dozen ...

Puree Of Venison
Cut up the remains of venison that had been roasted for a former dinner, put a few slices of ham into a stew pan, then the venison, two wh...

Clear Soup Stock
To four pounds of beef add six quarts of cold water and place over the fire. Just before it boils, skim it carefully. Then add two cups of...

Daniel Webster's Chowder
Fry with some slices of pork, four tablespoonfuls of sliced onions, to a light brown. Put them in a deep iron pot with six pounds of cod s...

Scott's Chowder
Cover the bottom of a deep pot with slices of pork cut very thin. Add a layer of fish sliced and seasoned with salt and pepper, a layer of...

Marblehead Chowder
Cut half a pound of salt pork into dice and place two-thirds of it in a deep saucepan; fry a light brown. Remove it and in the fat fry two...

Clam Chowder I
Have one hundred clams still in the shell. Boil them in a quart of water until the shells open. Take the clams out of the kettle, saving t...

Clam Chowder Ii
In a saucepan fry two slices of salt pork and when brown, add four potatoes and four onions cut up. Fry ten minutes and add three pints of...

Force Meat Balls For Chowder
Take the meat of a good sized crab, a tumblerful of shrimps and a clove of garlic. Chop all very fine and make into small force meat balls...

Oysters A La Marechale
Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms. After cooking ten minutes add salt, white pepper, cay...

Toasted Angels
Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, then wrap each oyster in a thin strip of bacon ...

Oyster Patés
Rub together one ounce of butter and one teaspoonful of flour. Melt this in a saucepan and add salt, mace and cayenne. Stir gently a few m...

Scalloped Clams
Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking dish. Se...

Shrimp Or Oyster Curry
Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped. Add the juice of two limes. Stir into this one t...

Shrimps A La Bordelaise
Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire. Stir into this one cup of stock, and add two ta...

Shrimps With Tomato
Stew half a dozen large tomatoes with a tablespoonful of anchovy sauce, a piece of butter, salt, pepper and cayenne. Put this through a si...

Saute Of Shrimps
Melt a piece of butter in a stewpan with a little flour, salt and cayenne. Just as it turns dark, put in a glass of white wine, a pound of...

Crab A La Creole
Fry in four ounces of butter, four young onions, one clove of garlic and two green peppers, all chopped fine. Cook until soft and add one ...

Sole A La Normandie
Take a large sole (one without a roe). Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dis...

Filet Of Sole A La Bohemian
Cut a sole or flounder into four filets. Roll each one up, stuffing with a mixture of sal piquant sauce. Roll around each a thin slice of ...

Baked Sole
Skin the slack side of the fish and lay in a baking pan. Brush with beaten egg, sprinkle with bread crumbs and pour over them some melted ...

Flounders A La Magouze
Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter. While they are cooking break three ...

Salmon A La Melville
Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of butter. Place in the oven and ba...

Stewed Haddock
Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its jui...

Bacalas A La Viscaina
Soak half a salt codfish over night. Put in a saucepan one-half cup of olive oil, and two large onions cut in bits. When browned add two l...

Baked Sardines
Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sardine...

Sardines With Cheese
Drain the sardines and lay them on strips of toast or crisply fried bread. Cover thickly with Parmesan cheese and bake in a hot oven until...

Scalloped Fish Roe
Boil three large roes in water with, a very little vinegar for ten minutes. Remove from the fire and plunge into cold water, wipe the roe ...

Kedgeree
Boil two tablespoonfuls of rice and drain it as dry as possible. Have ready a cupful of cooked fish of any sort broken into pieces. Mix it...

Bouillabaise
The fish used for bouillabaise may be any kind of firm white fish, and for the following recipe, about two pounds are required. Heat in a ...

Sweetbreads With Mushrooms
Lay half a dozen sweetbreads in cold water for twelve hours, changing the water several times. Then boil them five minutes, drop into cold...

Terrapin
Boil the terrapin for one hour, and clean carefully. Rub into a paste the yolks of six hard-boiled eggs, half the white of one egg chopped...

Frogs A La Poulette
Joint the hind legs and backs of twelve frogs; put in a closely covered saucepan with some truffles, a small can of mushrooms sliced, a gl...

Calves' Head En Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then ext...

Chops A La Reine
Trim twelve lamb chops very closely and fry lightly in six ounces of butter. Remove them and in the same butter place two onions, sliced, ...

Calves' Feet A La Marechale
Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green pe...

Puree Of Chestnuts With Chops
Boil chestnuts in salted water for twenty minutes. Shell them, season with salt and pepper, add a piece of butter and wet with milk. Mash ...

Lamb Chops A La Nesselrode
Trim carefully one dozen young lamb chops. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then add a ...

Devil Chops
Make a dressing of the following ingredients mixed together: One ounce of butter, one teaspoonful of made mustard, one-half teaspoonful of...

Lamb Cutlets Duchesse
Fry one dozen lamb chops in butter and set aside to cool. Put in a stew pan two ounces of butter with half a can of mushrooms, one small o...

Lamb Cutlets A La Condi
Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a dressing of bread crumbs, mushrooms, capers, chives, a little shallo...

Eggs With Tomatoes
Fry in two ounces of butter two small dry onions and two green peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt and pep...

Macaroni A La Rossini
Cook a pint or less of macaroni in well salted water; drain and put into a stew pan, with a little good gravy. Simmer very slowly until th...

Chicken Portuguese
Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the...

Chicken With Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter. Truss the fowl, place it in a tin pail wi...

Casuela
Cut a chicken into small pieces and fry it with a clove of garlic in a large tablespoonful of lard, for ten minutes. Then add one quart of...

Fried Chicken, Maryland Style
Cut up a chicken, and season with salt, pepper and a little mace. Dip the pieces into beaten egg, then roll in flour and fry in lard and b...

Chicken With Rice
Cut up a chicken and stew gently for ten minutes in a little water. Add two ounces of butter, salt, pepper, mace and a green pepper, chopp...

Chicken With Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes. Stew a chicken in water until tender and pick it t...

Quail With Celery
Cut six quail in halves and cover them with water in a stewpan, adding strips of salt pork, some finely chopped celery, salt and pepper. C...

Pheasant A La Savarin
Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird w...

Quail And Onion
To each quail allow one good sized onion, sliced, and half a glass each of oil and vinegar. Stew in a covered pot until the birds are tend...

Salmi Of Duck With Olives
Roast for eight minutes two sprig tail ducks, take out and cut the meat from the bones. Break up the bones. Cover with water in a saucepan...

Stewed Squabs
Make a stuffing of the livers and hearts of six birds chopped fine, with a little butter, chopped pork, the yolk of an egg, salt, cayenne ...

Yorkshire Steaks
Fry in butter several small tenderloin steaks, with two onions sliced and one cucumber sliced. When well browned add a pint of stock, salt...

Filet Of Beef A La Rossini
Braise a larded filet of beef with what vegetables are in season. Put in a saucepan and moisten while cooking with a bottle of good claret...

Yorkshire Pudding
This is to be served with roast beef, and it should be baked in the pan of drippings in which the beef has cooked. Mix a cup of flour with...

Cold Roast Beef Stewed
Cut the remains of a cold roast into pieces, flour the pieces and fry in butter until brown. Then put them into a saucepan with a cup of s...

Lobscouse
Soak four thick slices of corned beef in fresh water for two hours. Fry four slices of salt pork or bacon. In the fat fry four sliced onio...

Perchero
Place five pounds of beef in a large pot half filled with water. Boil for three hours, having seasoned well with salt and pepper. Then add...

Stewed Cold Mutton Or Beef
Place in a saucepan three onions sliced, a carrot and a potato diced; salt, pepper, a teaspoonful of lime juice or vinegar, with thin slic...

Lamb With Macaroni
Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin sli...

Stewed Fresh Tongue
Soak a fresh tongue in cold water for one hour, then boil it three hours and remove the skin. Place the tongue in a stewpan with half a he...

Pork Pie
Cut into small pieces enough pork to fill a baking dish. Season it with salt, pepper and mace. Use no water. Cover the meat with a thick p...

To Boil A Ham
Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim wel...

Mexican Tripe
Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst co...

Spanish Bacon On Toast
Fry a crisp brown, twelve slices of bacon. Remove the bacon from the frying pan, leaving some of the fat. Into this stir two tablespoonful...

Sauce For Canvas-back Duck
Melt together in a hot soup plate one ounce of butter, and an equal amount of currant jelly. Add the juice of a lime, a glass of sherry an...

Sauce For Wild Fowl
Take one shallot chopped, salt, cayenne, mace, a glass of port or claret, one tablespoonful of Worcestershire sauce, one tablespoonful of ...

Hollandaise Sauce
Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of butter to a cream. Add the yolks of two raw eggs, one at a ti...

Parsley Butter
Beat three tablespoonfuls of butter to a cream. Add half a tablespoonful of lemon juice and one of chopped parsley, half a teaspoonful of ...

Green Sauce
Mix in a bowl a tablespoonful each of finely chopped parsley and onion, with one tablespoonful of Tarragon vinegar and one of cider vinega...

Egg Sauce
Beat two ounces of butter to a froth. Mix into it one tablespoonful of flour and the yolk of one egg. Pour a cup of hot water of this batt...

Celery Sauce
Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes and drai...

Devil For Boiled Ham Or Fowl
Put in a saucepan half a teacupful of soup stock, three ounces of butter, one teaspoonful of salt, one teaspoonful of made mustard, two te...

Onion Sauce
Boil three good sized onions, one hour. Drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt. Simmer for fift...

Garlic Sauce
Rub together in a mortar until smooth, two ounces of butter, two cloves of garlic and one teaspoonful of salt. Add a tablespoonful of lime...

Melted Butter
Take one pint of milk and one teaspoonful of salt; when it boils stir into it three ounces of butter, a little cayenne and two tablespoonf...

Salad Dressing Without Oil
Put in a double saucepan the yolks of three eggs, one teaspoonful of salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well...

Asparagus Aux Milanaise
Boil large choice asparagus until tender. Put a layer of stalks upon the dish on which they are to be served. Sprinkle with salt, pepper, ...

Corn Au Gratin
Score down twelve ears of boiled corn, and with the back of a knife press out the kernels. Put them into a baking dish with a large piece ...

Chonfleur Au Gratin
Boil a large cauliflower twenty minutes in salted water. When tender drain and put on the dish on which it is to be served. Make a sauce o...

Okra
Cut the stems off of young okra pods and boil in water until the seeds turn red, which should be in half an hour. Drain and toss in a pan ...

Potato Cream
Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks o...

Sweet Potatoes
Take six good sized sweet potatoes and boil until nearly done. Then peel them and roll in melted butter, lay in a buttered baking pan. Spr...

Chili Beans
Take four cups of red beans, one onion, four cloves of garlic, cover with water and cook all day in a covered saucepan. Add a little water...

To Boil Rice
Have plenty of salted water, with the juice of a lime in it. When boiling add rice that has been washed in three waters. Boil fast for six...

Risotto
Fry two chopped onions in butter until light brown in color. Add one cup of raw rice and cover with beef stock. As the rice absorbs the st...

Club Salad
Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three a...

Winter Salad
Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice,...

Mince Meat
Measure carefully and mix together the following ingredients: Two pounds of roast beef finely chopped, two pounds of chopped beef suet, tw...

Hot Zabajone
Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in...

Frozen Zabajone
Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a f...

Genoise Pastry
Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir i...

Omelette Souffle
Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a ...

Marmalade Pudding
Cream half a cup of sugar and two teaspoonfuls of butter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of...

Amherst Pudding
Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of butter creamed with two cup...

Brown Betty
Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar an...

Chocolate Pudding
Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, o...

Bread And Molasses Pudding
Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be ...

Baked Bananas
Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fr...

Hermits
Cream two cups of sugar and one cup of butter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flo...

Lady Baltimore Cake
Cream one pound of sugar and half a pound of butter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the b...

Silver Cake
Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of butter. Stir into the eggs, adding three-fourths of a cup...

Gold Cake
Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add o...

Bake In A Long Bread Tin.
...

Fig Filling For Cake
Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour ove...

Thin Gingerbread
Place in a saucepan one pint of molasses, one cup of butter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil togethe...

Champagne Cup I
Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the ...

Champagne Cup Ii
Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one ...

Champagne Cup Iii
Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of ...

Champagne Cup Iv
Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine gl...

Champagne Cup V
Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Mara...

Hock Cup
Pour over a block of ice in a punch bowl, a wine glass of Maraschino, two quarts of apollinaris, two quarts of sparkling hock and the juic...

Badminton Claret Cup
Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, a f...

Moselle Cup
Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peache...

Sauterne Cup
Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of ...

Champagne Punch
In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fou...

"t" Punch
Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and...

New York Club Punch
Take two pounds of lump sugar and squeeze over it the juice of one dozen lemons, using a little of the grated rind. Let this stand three h...

Milk Punch
Take the juice and shaved peel of two dozen lemons, mix with five quarts of water, three pounds of loaf sugar and six quarts of rum. Stir ...

Apple Toddy I
Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boili...

Stock Or ConsommÉ.
This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes pr...

Gravy Soup.
Take about three quarts of any strong stock, seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not ...

Mock Turtle.
Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, wi...

Muligatawny Soup.
Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clar...

English Muligatawny.
Take a knuckle of veal, stew it till half done, then cut off the greatest part of the meat, and continue to stew down the bone in the stoc...

Soup A La Julienne.
Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size,...

Soupe A La Turque.
Make a good gravy from shin of beef, and cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, a...

Pepper Pot.
Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all th...

Potatoe Soup.
Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup ...

Soup Cressy.
Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stewpan, with enough of good broth t...

Carrot Soup.
Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, an...

Palestine Soup.
Stew a knuckle of veal, and a calf's foot, and one pound of _chorissa_, and a large fowl, in four quarts of water, add a piece of fresh le...

A Simple White Soup.
Break a knuckle of veal, place it in a stewpan, also a piece of _chorissa_, a carrot, two onions, three or four turnips, and a blade of ma...

Vermicelli Soup.
Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli...

Matso Soup.
Boil down half a shin of beef, four pounds of gravy beef, and a calf's foot may be added, if approved, in three or four quarts of water; s...

Tomata Soup.
Take a dozen unpealed tomatas, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and se...

Asparagus Soup.
Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the ...

Soup Maigre.
Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on th...

Summer Pea Soup.
Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a s...

Winter Pea Soup.
Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and add them to ...

Giblet Soup.
Add to a fine strong well-seasoned beef stock, of about three quarts, two sets of giblets, which should be previously stewed separately in...

Barley Soup.
Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a...

A Rich Brown Gravy.
Take a little good beef consommé, or stock, a small piece of smoked beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple of...

Sauce Piquante.
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef...

A Good Gravy For Roast Fowls.
Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt; thicken with flour. ...

Another Excellent Receipt.
Chop some mushrooms, young and fresh, salt them, and put them into a saucepan with a little gravy, made of the trimmings of the fowl, or o...

Fricassees.
Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a little cold water, mix well together, and se...

Celery Sauce.
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint ...

Tomato Sauce.
Skin a dozen fine tomatos, set them on the fire in a little water or gravy, beat them up with a little vinegar, lemon juice, cayenne peppe...

A Fine Sauce For Steaks.
Throw into a saucepan a piece of fat the size of an egg, with two or three onions sliced, let them brown; add a little gravy, flour, a lit...

A Fish Sauce Without Butter.
Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and ...

A Fine Fish Sauce.
One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of...

Sauce For Ducks.
A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper. ...

Bread Sauce.
Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread...

Apple Sauce For Goose.
Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improveme...

Mint Sauce.
Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together. ...

Onion Sauce.
Slice finely, and brown in a little oil, two or three onions; put them in a little beef gravy, and add cayenne pepper, salt, and the juice...

Oiled Butter.
Put some good butter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be...

To Draw Good Gravy.
Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to bo...

Truffle Sauce.
Peel and slice as many truffles as required, simmer them gently with a little butter, when they are tender, add to them good white or brow...

Mushroom Sauce.
Take about a pint of fine young button mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, ...

Sweet Sauce.
The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy,...

Melted Butter.
Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of butter, a desert spoonful o...

Sauce Robert For Steaks.
Chop up some onions, throw them into a saucepan with a bit of clarified fat, let them fry till brown, then add pepper, salt, a little grav...

Caper Sauce.
This is merely melted butter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, a...

Savory Herb Powder.
It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent sel...

English Egg Sauce.
Boil two eggs hard, chop them finely, and warm them up in finely made melted butter, add a little white pepper, salt, a blade of mace, and...

Sauce A La Tartare.
Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard, pepper, and salt; a spoonful of paté de diable or French mustard, rend...

Brown Cucumber Sauce.
Peel and cut in thick slices, one or more fresh cucumbers, fry them until brown in a little butter, or clarified fat, then add to them a l...

White Cucumber Sauce.
Take out the seeds of some fresh young cucumbers, quarter them, and cut them into pieces of two inch lengths, let them lay for an hour in ...

Browned Bread Crumbs.
Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delica...

Crisped Parsley.
Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequent...

Fried Parsley.
When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire. ...

Bread Crumbs For Frying.
Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and pu...

Spinach Green.
Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a ba...

VeloutÉ, Bechamel.
These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropri...

Forcemeat Or Farcie.
Under this head is included the various preparations used for balls, tisoles, fritters, and stuffings for poultry and veal, it is a branch...

Common Veal, Stuffing.
Have equal quantities of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound...

Fish Forcemeat.
Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anch...

Preliminary Remarks.
When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large...

Fish Fried In Oil.
Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepa...

Escobeche.
Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonsful of water, and one of oil, a l...

Fish Stewed White.
Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place t...

Fish Stewed Brown.
Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of...

Water Souchy.
Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and the...

Fillets Of Fish.
Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very ni...

Baked Haddock.
Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on...

Baked Mackarel With Vinegar.
Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of clove...

Fish Salad.
Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut...

Impanada.
Cut in small pieces halibut, plaice, or soles, place them in a deep dish in alternate layers, with slices of potatoes and dumplings made o...

White Bait.
This is such a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown f...

A Dutch Fricandelle.
Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the cru...

Fish Fritters.
Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry th...

Fish Omelet.
Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a...

Scalloped Fish.
Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cr...

Introductory Remarks.
Boiling is the most simple manner of cooking, the great art in this process is to boil the article sufficiently, without its being overdon...

To Clarify Suet.
Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig...

Olio.
Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the me...

Alamode Beef, Or Sour Meat.
Cover a piece of the ribs of beef boned and filletted, or a piece of the round with vinegar diluted with water, season with onions, pepper...

Kimmel Meat.
Place a small piece of the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway s...

Beef And Beans.
Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions...

Kugel And Commean.
Soak one pint of Spanish peas and one pint of Spanish beans all night in three pints of water; take two marrow bones, a calf's-foot, and t...

Sauer Kraut.
Boil about seven or eight pounds of beef, either brisket or a fillet off the shoulder, in enough water to cover it, when it has boiled for...

Beef Collops.
Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry i...

To Hash Beef.
The meat should be put on the fire in a little broth or gravy, with a little fried onion, pepper, salt, and a spoonful of ketchup, or any ...

Steaks With Chesnuts.
Take a fine thick steak, half fry it, then flour and place it in a stewpan with a little good beef gravy, season with cayenne pepper and s...

A Simple Stewed Steak.
Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minu...

Brisket Stewed.
Take about six or seven pounds of brisket of beef, place it in a stewpan with only enough water to cover it, season with a little spice ti...

Beef Ragout.
Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice,...

To Salt Beef.
This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat we...

Spiced Beef.
Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take it out and rub in a mixture of spice...

Smoked Beef.
As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready...

A White Fricandeau Of Veal.
Take four or five pounds of breast of veal, or fillet from the shoulder; stuff it with a finely flavoured veal stuffing and put it into a ...

A Brown Fricassee.
Cut a breast of veal in pieces, fry them lightly and put them into a stewpan with a good beef gravy, seasoned with white pepper, salt, a c...

Calf's Head Stewed.
Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them...

Calf's Feet Au Fritur.
Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper ...

Tendons Of Veal.
This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons which are round the front, trim and blanch the...

Fricandeau Of Veal.
Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should...

Collared Veal.
Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped ...

Curried Veal.
Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with currie powder, put it into a good gravy of...

Cutlets.
Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be h...

Cutlets A La FranÇaise.
French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, an...

Cutlets In White Fricassee.
Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer t...

Cutlets In Brown Fricassee.
They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricass...

Blanquette Of Veal.
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh we...

Minced Veal.
Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply w...

Miroton Of Veal.
Mince finely some cold veal or poultry, add a little grated tongue, or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt, pars...

Fricondelles.
Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the ...

Another Sort.
Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty...

Smoked Veal.
Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in...

Sweetbreads Roasted.
First soak them in warm water, and then blanch them; in whatever manner they are to be dressed, this is essential; they may be prepared in...

Sweetbreads Stewed White.
After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon pe...

Sweetbreads Stewed Brown.
After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt,...

Mutton Stewed With Celery.
Take the best end of a neck of mutton, or a fillet taken from the leg or shoulder, place it in a stewpan with just enough water to cover i...

Maintenon Cutlets.
This is merely broiling or frying cutlets in a greased paper, after having spread on them a seasoning prepared as follows: make a paste of...

A Harricot.
Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cu...

Irish Stew.
Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots. ...

Mutton A L'hispaniola.
Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy ...

Mutton Collops.
Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a ...

Mutton Cutlets.
Have a neck of mutton, cut the bones short, and remove the chine bone completely; cut chops off so thin that every other one shall be with...

Mutton Ham.
Choose a fine leg of mutton, rub it in daily with a mixture of three ounces of brown sugar, two ounces of common salt, and half an ounce o...

Lamb And Sprew.
Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of tw...

Lamb And Peas.
Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a littl...

Lamb Cutlets With Cucumbers.
Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when sti...

Turkey Boned And Forced.
A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always bet...

Fowls Boned And Forced.
The above directions serve also for fowls. A SAVOURY WAY OF ROASTING A FOWL. Fill it with a fine seaso...

Boiled Fowls.
Are served with a fine white sauce, and are often garnished with pieces of white cauliflower, or vegetable marrow, the chief object is to ...

Amnastich.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet h...

Curried Chicken.
See curried veal. Undressed chicken is considered best for a curry, it must be cut in small joints, the directions for curried veal are eq...

See Blankette Of Veal.
...

To Stew Duck With Green Peas.
Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after i...

To Warm Cold Poultry.
Cut up the pieces required to be dressed, spread over them a seasoning as for cutlets, and fry them; pour over a little good gravy, and ga...

Broiled Fowl And Mushrooms.
Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, ad...

Pigeons.
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice _entrée_; they may be stewed...

Stewed Giblets.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken ...

Dutch Toast.
Take the remains of any cold poultry or meat, mince it and season highly; add to it any cold dressed vegetable, mix it up with one or more...

Timbale De Maccaroni.
This is a very pretty dish. The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into ...

Vegetables And Sundries.
DIRECTIONS FOR CLEANING AND BOILING VEGETABLES. Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indi...

Mashed Potatoes.
Boil till perfectly tender; let them be quite dry, and press them through a cullender, or mash and beat them well with a fork; add a piece...

Potato Wall, Or Edging.
Raise a wall of finely-mashed potatoes, of two or three inches high, round the dish; form it with a spoon to the shape required, brush it ...

Potatoe Shavings.
Take four fine large potatoes, and having peeled them, continue to cut them up as if peeling them in ribbons of equal width; then throw th...

Stewed Spinach.
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; ...

Peas Stewed With Oil.
Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, an...

Cucumber Mango.
Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a littl...

Cabbage And Rice.
Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stewpan, with a large cup of rice, also previously...

Palestine Salad.
Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fi...

A Spring Dish.
Take one quart of young peas, a little mint, a few lumps of sugar, a little salt and white pepper, simmer them gently in one pint of water...

Some Prefer The Eggs Poached.
...

Carrots Au Beurre.
Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the water, and p...

Puree Of Vegetables.
Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine...

Jerusalem Artichokes Fried.
Cut in slices after parboiling them, dip in batter, and fry. ...

Stewed Red Cabbage.
Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full o...

Mushrooms Au Naturel.
Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter, pepper and salt; let them simmer until tender, and s...

Dry Tomato Soup.
Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six t...

Devilled Biscuits.
Butter some biscuits on both sides, and pepper them well, make a paste of either chopped anchovies, or fine cheese, and spread it on the b...

Savoury Eggs.
Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, f...

Savoury Cheese Cakes.
Grate finely an equal quantity of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form int...

Scalloped Eggs.
Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew...

Maccaroni And Cheese.
Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of butter and grated Parmesan cheese; whe...

Chorisa Omelette.
Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced _chorisa_; this omelette...

Ramakins.
Mix together three eggs, one ounce of warmed butter, and two of fine cheese grated, and bake in small patty pans. ...

Rissoles.
Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. They may be mad...

They Form A Pretty Dish.
...

Croquettes.
Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, h...

Casserole Au Riz.
Boil some rice till quite tender, make it into a firm paste with one egg and a couple of tablespoons of strong gravy; then line the inside...

A Fondu.
Make into a batter one ounce and a half of potatoe flour, with the same quantity of grated cheese and of butter, and a quarter of a pint o...

Directions For Making Paste.
To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredi...

Plain Puff Paste.
Mix a pound of flour into a stiff paste with a little water, first having rubbed into it about two ounces of butter, then roll it out; add...

Very Rich Puff Paste.
Mix in the same manner equal quantities of butter and flour, taking care to have the flour dried for a short time before the fire; it may ...

Plain Short Crust.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, ...

Beef Dripping Paste.
Mix half a pound of clarified dripping into one pound of flour; work it into a paste with water, and roll out twice. This is a good paste ...

Glaze For Pastry.
When the pastry is nearly baked, brush it over with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may ...

Fruit Tarts Or Pies.
A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it. Acid fruits are best stewed before p...

A Very Fine Savoury Pie.
Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of the dish; lay over it a layer of smoked beef fat, then a layer of fin...

Tartlets.
Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked...

Cheesecakes.
Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of...

Giblet Pie.
Prepare the giblets as for "_stewed giblets_" they should then be laid in a deep dish, covered with a puff paste, and baked. ...

Molina Pie.
Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small ...

Vol Au Vent.
This requires the greatest lightness in the pastry, as all depends upon its rising when baked; it should be rolled out about an inch and a...

A Vol-au-vent Of Fruit.
It is now the fashion to fill _vol-au-vents_ with fruits richly stewed with sugar until the syrup is almost a jelly; it forms a very prett...

Petits Vol-au-vents.
These are made in the same way, but cut in small rounds, the crumb of the larger is scooped out, and the hollow filled with any of the var...

Mince Pies.
Grease and line tin patty-pans with a fine puff paste rolled out thin; fill them with mince-meat, cover them with another piece of paste, ...

General Remarks.
The freshness of all ingredients for puddings is of great importance. Dried fruits should be carefully picked, and sometimes washed and sh...

Bola D'amor.
The recipe for this much celebrated and exquisite confection is simpler than may be supposed from its elaborate appearance, it requires ch...

Bola Toliedo.
Take one pound of butter, and warm it over the fire with a little milk, then put it into a pan with one pound of flour, six beaten eggs, a...

A Bola D'hispaniola.
Take one pound and a half of flour, with three spoonsful of yeast, two ounces of fresh butter, one table spoonful of essence of lemon, eig...

German Or Spanish Puffs.
Put a quarter of a pound of fresh butter, and a tea-cup full of cold water into a saucepan, when the butter is melted, stir in, while on t...

A Luction, Or A Rachael.
Make a thin nouilles paste, cut into strips of about two inches wide, leave it to dry, then boil the strips in a little water, and drain t...

Prenesas.
Take one pint of milk, stir in as much flour as will bring it to the consistency of hasty pudding; boil it till it becomes thick, let it c...

Sopa D'oro: Or Golden Soup.
Clarify a pound of sugar in a quarter of a pint of water, and the same quantity of orange flower-water; cut into pieces the size of dice a...

Pommes Frites.
This is a simple but very nice way of preparing apples. Peel and cut five fine apples in half, dip them in egg and white powdered sugar, a...

Chejados.
Clarify a pound of sugar in half a pint of water; peel and grate a moderately sized cocoa nut, add it to the syrup, and let it simmer till...

Cocoa Nut Doce.
This is merely the cocoa nut and sugar prepared as above, without egg, and served in small glasses, or baked. ...

Cocoa Nut Pudding.
Take about half a pound of finely grated cocoa nut; beat up to a cream half a pound of fresh butter, add it to the cocoa nut, with half a ...

Egg Marmalade.
Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanche...

Macrotes.
Take one pound of French roll dough, six ounces of fresh butter, two eggs, and as much flour as will be requisite to knead it together; ro...

Tart De Moy.
Soak three-quarters of a pound of savoy biscuits in a quart of milk; add six ounces of fresh butter, four eggs, one ounce of candid orange...

Grimstich.
Make into a stiff paste one pint of biscuit powder, a little brown sugar, grated lemon peel, six eggs, and three-quarters of a pound of wa...

French Roll Fritters.
Take off the crust of a long round French roll; cut the crumb in thin slices, soak them in boiling milk, taking care they do not break; ha...

Haman's Fritters.
Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into ...

Waflers.
Mix a cup and a half of thick yeast with a little warm milk, and set it with two pounds of flour before the fire to rise, then mix with th...

Lamplich.
Take half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves and cinnamon, with eight apples fine...

Staffin.
This is composed of the fruit, &c., prepared as above, but the dish is lined with the paste, and the fruit laid in alternate layers with p...

Rice Fritters.
Boil half a pound of rice, in a small quantity of water, to a jelly; let it cool, and beat it up with six eggs, three spoonsful of flour, ...

Lemon Tart.
Grate the peel of six lemons, add the juice of one, with a quarter of a pound of pounded almonds, a quarter of a pound of preserved lemon ...

Another Way.
Slice six lemons and lay them in sugar all night, then mix with them two savoy biscuits, three ounces of orange and lemon peel, three ounc...

Almond Rice.
Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few poun...

Almond Paste.
Blanch half a pound of fine almonds, pound them to a paste, a few drops of water are necessary to be added, from time to time, or they bec...

Rice Fruit Tarts.
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sw...

Bread Fruit Tarts.
Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread; when the dish is fil...

Rice Custard.
This is a very innocent and nutritive custard. Take two ounces of whole rice and boil it in three pints of milk until it thickens, then ad...

Creme Brun.
Boil a large cup of cream, flavor with essence of almonds and cinnamon, and then mix with it the yolk of three eggs, carefully beaten and ...

Pancakes.
Mix a light batter of eggs with flour and milk or water, fry in boiling butter or clarified suet; they may be fried without butter or fat,...

Pancakes For Children.
Take a pint of finely grated bread crumbs, simmer in a little milk and water, flavour with cinnamon or lemon peel grated, add a couple of ...

A Cherry Batter Pudding.
Stone and pick some fine cherries, put them into a buttered mould, and pour over them a fine batter well sweetened, tie over the mould clo...

Cumberland Pudding.
Take equal quantities of bread crumbs, apples finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with...

College Pudding.
These are made in a similar way to Cumberland pudding, with the omission of the apples, they are made in balls, and fried or baked in cups...

Plum Pudding.
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound...

Ratafia Pudding.
Soak the crumb of a French roll and half a pound of ratafia cakes in milk or cream, then mix with them three ounces of warmed fresh butter...

Passover Pudding.
Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce ...

Another Sort.
Mix the various ingredients above-named, substituting for the raisins, apples minced finely, add a larger proportion of sugar, and either ...

Another Sort.
Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed...

Passover Fritters.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a s...

Passover Currant Fritters.
Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with w...

Batter Pudding.
Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of...

Custard Pudding.
To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or ...

Bread Pudding.
Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to...

Minced Meat.
Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated,...

Baked Suet Pudding.
Mix one pint of water, six ounces of flour, three of shred suet, and two or three beaten eggs; sweeten to taste. Add raisins or currants i...

Yorkshire Pudding.
Mix into a smooth batter half a pound of flour, four eggs, if intended to be rich, otherwise two, a pint of milk, and a little salt, it sh...

Gateau De Tours.
Take a pound-cake, cut it in slices about half an inch in thickness, spread each slice with jam or preserve, then replace them to the orig...

Jaumange.
Simmer half a pound of white sugar in three-quarters of a pint of water, with the thinly cut peel of two lemons; when the sugar is melted,...

Gateau De Pomme.
Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; when soft drain them, and beat ...

Apple Charlotte.
Prepare the apples as in the last receipt; but instead of using a jelly mould, put the apples into an oval cake tin about the size of a sm...

A Soufle.
Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter wi...

A Plain Soufle.
Mix well together six ounces of rice-flour, arrowroot, or _tous les mois_, with half a pint of milk flavoured with essence of almond and l...

A Sweet Omelet.
Beat up three or four eggs, pour them into an omelet pan, and sprinkle a little white sugar over them while frying, hold a salamander or h...

Omlette Souflee.
Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained. S...

Fancy Creams.
Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and...

Rice Soufles.
Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which m...

Boiled Custard.
Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently ...

Calf's Feet Jelly.
Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it ...

Orange Jelly.
This can be made with calf's feet or without. One quart of water will require one ounce of isinglass, simmer the isinglass in the water, a...

An Easy Trifle.
Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bo...

Blancmange.
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leav...

A Juditha.
Put some gooseberries into a saucepan with very little water, when they are soft, pulp them through a sieve, and add several well-beaten y...

Tourte A La CrÊme.
This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one o...

The Grosvenor Pudding.
Beat half a pound of butter with the same quantity of white sugar until it is like cream, then beat up five eggs and add them with half a ...

Citron Pudding.
Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of...

Stewed Pears.
Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold wate...

Baked Pears.
Peel them and stick a couple of cloves in each pear, place them in a deep dish, with half a pound of brown sugar and a little water, let t...

Stewed Pippins.
Peel the pippins and stew them gently with a little water, white sugar, and a little lemon peel; preserve is usually used to ornament the ...

Siesta Cake.
Take one pound of butter, warm it over the fire with a little milk, put it into a pan with a pound of flour, six eggs, a quarter of a poun...

A Plain Bola.
Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three s...

Almond Tea-cakes.
Take half-a-pound of flour, three ounces of which are to be put aside for rolling out the cakes, the other five ounces, with a quarter of ...

Oil Twist.
Take half a quartern of dough, one gill of the best Florence oil, half a pound of currants, half a pound of moist sugar, and a little cinn...

Cinnamon Cakes.
Rub half a pound of fresh butter into a pound of flour; work it well together, then add half a pound of sifted sugar, and a tea-spoonful o...

Rich Plum Cake.
Beat to a cream one pound of butter, to which add the same quantity of sifted loaf sugar and of fine flour, the whites of ten eggs beaten ...

Diet-bread Cake.
Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grat...

Drop Cakes.
Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little ...

A Common Cake.
Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, ha...

A Soda Cake.
Mix with the above ingredients one drachm of soda, which should be rubbed in with the flour. This is reckoned a wholesome cake, and half t...

A Plain Cake.
Work into two pounds of dough a quarter of a pound of sugar, the same of butter; add a couple of eggs, and bake in a tin. ...

A Pound Cake.
Beat to cream a pound of butter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a pound of flou...

Butter Cakes.
Take equal quantities of butter and sugar, say half a pound of each, grate the rind of a lemon, add a little cinnamon, and as much flour a...

Little Short Cakes.
Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, an...

Matso Cakes.
Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pie...

Another Sort.
Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a...

Fried Matsos.
Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of p...

Matso Diet Bread.
Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one ...

A Cake Without Butter.
Beat well five eggs, to which add six ounces of flour; flavour with beaten almonds, and add, if liked, thin slices of citron; bake in a mo...

Sponge Cakes.
Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strong...

A Nice Breakfast Cake.
Make a paste of half a pound of flour, one ounce of butter, a very little salt, two eggs, and a table-spoonful of milk, roll it out, but f...

Icing For Cakes.
Whisk half a pound of sifted white sugar, with one wine glass of orange flower-water, and the whites of two eggs, well beaten and strained...

Preserving And Bottling.
Attention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be ...

Brandied Cherries.
Put into a large wide mouthed bottle very ripe black cherries, add to them two pounds of loaf sugar, a quart of brandy, and a few cloves, ...

Quince Marmalade.
Peel, cut into quarters, and core two pounds of sharp apples, and the same quantity of quinces; put them into a jar, with one pound of whi...

Damson Marmalade.
Is made in the same manner as quince, as also apricot marmalade, which is very fine; the fruit must be stoned, and some of the kernels put...

Preserved Apricots.
Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed. Lay them in a dish hollow downwards, si...

Strawberries Preserved Whole.
Weigh an equal quantity of fruit and white sugar powdered, sift all the sugar over the fruit, so that half of it shall equally be covered,...

Strawberry Jam.
Bruise gently, with the back of a wooden spoon, six pounds of fine fresh fruit, and boil them with very little water for twenty minutes, s...

Red Currant Jelly.
Strip carefully from the stems some quite ripe currants, put them into a preserving pan, stir them gently over a clear fire until the juic...

Apple Jelly.
Pare, core, and cut small any kind of fine baking apples--say six pounds in weight; put them in a preserving pan with one quart of water; ...

Pear-syrup Or Jelly.
This preparation, although little known in England, forms an important article of economy in many parts of the Continent. The pears are fi...

Pickling.
The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should firs...

To Pickle Cauliflowers.
Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over b...

To Pickle Melon Mangoes.
Cut the melons in half, remove the pulpy part and the seeds, soak the halves for a week in strong brine, then fill them with the usual spi...

Piccalili.
Pickle gherkins, French beans, and cauliflower, separately, as already directed; the other vegetables used are carrots, onions, capsicums,...

To Pickle Mushrooms.
Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and cover ...

To Pickle Onions.
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if ...

Beef Tea.
Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, ...

Chicken Panada.
Boil a chicken till rather more than half done in a quart of water, take of the skin, cut off the white parts when cold, and pound it to a...

Chicken Broth.
After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid, add one blade of ...

Restorative Jellies.
There are various kinds of simple restorative jellies suited to an invalid, among the best are the following:-- ...

Hartshorn Jelly.
Boil half a pound of hartshorn shavings in two quarts of water over a gentle fire until it becomes thick enough to hang about a spoon, the...

Barley Jelly.
Boil in an iron saucepan, one tea-cup full of pearl barley, with one quart of cold water, pour off the water when it boils, and add anothe...

Caudle.
Make a fine smooth gruel of grits, with a few spices boiled in it, strain it carefully and warm as required, adding white wine and a littl...

Rice Caudle.
Boil half a pint of milk, add a spoonful of ground rice mixed with a little milk till quite smooth, stir it into the boiling milk, let it ...

Barley Milk.
Boil half a pound of pearl barley in one quart of new milk, taking care to parboil it first in water, which must be poured off, sweeten wi...

Restorative Milk.
Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten with sugar candy. ...

Milk Porridge.
Make a fine gruel with new milk without adding any water, strain it when sufficiently thick, and sweeten with white sugar. This is extreme...

Wine Whey.
Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the cu...

Tamarind Whey.
Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink. ...

Plain Whey.
Put into boiling milk as much lemon juice or vinegar as will turn it, and make the milk clear, strain, add hot water, and sweeten. ...

Orgeat.
Beat three ounces of almonds with a table-spoonful of orange-flour water, and one bitter almond; then pour one pint of new milk, and one p...

Irish Moss.
Boil half an ounce of carrageen or Irish moss, in a pint and a half of water or milk till it is reduced to a pint; it is a most excellent ...

A Refreshing Drink.
Cut four large apples in slices, and pour over a quart of boiling water, let them stand till cold, strain the liquor, and sweeten with whi...

A Very Fine Emmolient Drink.
Wash and rinse extremely well one ounce of pearl barley, then put to it one ounce of sweet almonds beaten fine, and a piece of lemon peel,...

A Cooling Drink In Fever.
Put a little tea-sage, and a couple of sprigs of balm into a jug, with a lemon thinly sliced, and the peel cut into strips, pour over a qu...

Appendix.
FRENCH METHOD OF MAKING COFFEE. Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant ...

Egg Wine.
Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until ...

Mulled Wine.
Boil a little spice, cinnamon, ginger, and cloves, in water, till the flavor is gained, then add wine, as much as may be approved, sugar a...

To Make Punch.
To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar; put the sugar into a bowl with fou...

Milk Punch.
Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and sti...

A French Plum Pie.
Stew one pound of fine dried French plums until tender, in water, rather more than enough to cover, with one glass of port wine, and four ...

To Roast Venison.
Wipe the venison dry, sprinkle with salt, and cover with writing paper rubbed with clarified fat; cover this with a thick paste made of fl...

A Venison Pasty.
Having baked or boiled two hours in broth, with a little seasoning, any part selected, cut the meat in pieces, season with cayenne pepper,...

Salmon Pie.
Cut two pounds of fine fresh salmon in slices about three quarters of an inch thick, and set them aside on a dish, clean and scrape five o...

Chicken Pudding.
Line a basin with a good beef-suet paste, and fill it with chicken, prepared in the following way: cut up a small chicken, lightly fry the...

A Fine Beefsteak Pie.
Cut two pounds of beef steaks into large collops, fry them quickly over a brisk fire, then place them in a dish in two or three layers, st...

Iced Pudding.
Parboil three quarters of a pound of Jordan almonds, and one quarter of bitter almonds, remove the skins and beat them up to a paste, with...

CanapÉs
For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and...

Sardine CanapÉs
Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows:--Skin and bone six sardines, put the...

White Caviar
Take roe of any fish, remove skin, salt; set aside over night. Next day beat roe apart, pour boiling water over it and stir; when roe is w...

Caviar CanapÉs
Cut the bread about one-quarter of an inch thick and two inches square (or round), and after it is toasted spread over each slice a teaspo...

Anchovy CanapÉs
Cut the bread as for caviar canapés and spread with anchovy paste. Chop separately the yolks and whites of hard-boiled eggs and cover the ...

Anchovy CanapÉs With Tomatoes
For each person take a thin slice toast covered with anchovy paste. Upon this place whole egg which has been boiled four minutes, so that ...

Chopped Onion And Chicken Fat
Chop one yellow onion very fine, add four tablespoons of chicken fat (melted), salt to taste. Serve on slices of rye bread. If desired, a ...

Brain (appetizer)
Cook brains, let cool and add salt; beat up with chopped onions, juice of one and a half lemons and olive oil. Serve on lettuce leaves. ...

Black Olives
Pit black olives, cut them very thin, and prepare as brain appetizer; beat well with fork. ...

Chicken Liver Paste, No. 1
Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong soup stock, adding some sliced mushroom, mi...

Imitation Pate De Foi Gras
Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoons of chicken or goose fat, a fi...

Chicken Liver Paste, No. 2
Take one-quarter pound chicken livers that have been boiled soft; drain and rub through grater, add one-quarter cup of fresh mushrooms tha...

Chopped Herring
Soak herring a few hours, when washed and cleaned, bone and chop. To one herring take one onion, one sour apple, a slice of white bread wh...

Cheese Balls
Take mashed cream cheese--add butter, cream and a little paprika. You can chop either green peppers, almonds or olives in this mixture, or...

Egg Appetizer
Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardell...

Deviled Eggs With Hot Sauce
Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: one dessertspoon of melted butter, Cayenne pepper, salt and choppe...

Stuffed Yellow Tomatoes
Take small yellow tomatoes, scrape out the centre and fill with caviar. Serve on lettuce or watercress. ...

A Delicious Appetizer
Take as many slices of delicately browned toast as people to serve, several large, firm tomatoes sliced, one green pepper, and store chees...

Celery Relish
Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoon of home-made m...

Sardellen
Take one-quarter pound salted sardellen and soak in water over night. Bone the next morning, put in cloth and press until dry; chop very f...

Stuffed Eggs
Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise. Turn out yolks into a bowl. Carefully place whites toget...

Nut And Cheese Relish
Mix one package cream cheese with one cup of chopped nut meats, one teaspoon of chopped parsley, two tablespoons of whipped cream, salt an...

Grape-fruit Cocktail
Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells;...

Ambrosia
Fill glass with alternate layers of sliced orange and cocoanut; cover with powdered sugar and place a maraschino cherry on the top of each...

Peach Cocktail
Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste; add a little shaved ice and serve. Apricot and c...

Raspberry Cocktail
Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on the ice to ch...

Pineapple And Banana Cocktail
Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice. Serve in glasses o...

Strawberry Cocktail
Slice five or six large strawberries into each glass and squeeze over them the juice of an orange. At serving time add one heaping teaspoo...

Musk Melons
Cut melon in half, seed and put on ice one hour before serving. When ready to serve, fill with crushed ice and sprinkle with, powdered sug...

Filled Lemons
Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover. Scoop out all the lemon pulp, and put in a bowl; put ...

Red Pepper CanapÉs
Mix together two chopped hard-boiled eggs, one tablespoon of chopped red peppers (canned), a saltspoon of salt, a tiny pinch of mustard an...

Salted Peanuts
Shell and skin freshly roasted peanuts and proceed as in salting almonds. ...

Salted Almonds
Pour boiling water on the almonds; cool and remove the skins; dry thoroughly and brown in a hot oven, using a half tablespoon of butter or...

Anchovy Sandwiches
Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped. ...

Celery Sandwiches
Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing...

Fish Sandwiches
Spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce. Then put a lettuce leaf on that a...

Nut And Raisin Sandwiches
Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread. ...

Brown Bread Sandwiches
Season one cup of cottage cheese with salt, cayenne, and add one pimento cut in shreds. Cut white and brown bread in finger lengths about ...

Cheese And Nut Sandwiches
Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, rub to a cream, season to taste with salt and pa...

Lettuce Sandwiches
Put fresh lettuce leaves, washed and dried, between thin layers of bread. Spread with Mayonnaise or Boiled Dressing. ...

Olive Sandwiches
Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-whea...

Sardine Sandwiches
Remove the skin and bones from the sardines. Rub to a paste, adding an equal quantity of chopped hard-boiled eggs, seasoned with salt, cay...

Date And Fig Sandwiches
Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one-fourth of the entire bulk; then run t...

Fig Sandwiches
Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of l...

Egg Sandwiches
Hard boil the eggs, place them immediately into cold water. When cold; remove the shells carefully, cut the eggs in half lengthwise and bu...

Chestnut Sandwiches
One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed ...

Toasted Cheese Sandwiches
The filling for the toasted cheese sandwiches calls for a cup of soft, mild cheese, finely cut, and stirred over the fire with a tablespoo...

Poached Egg Sandwiches
Slice as many pieces of bread, from a round loaf, as you have persons to serve. Toast these slices and let cool. Across each slice place t...

Caviar And Salmon Sandwiches
Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoke...

Ribbon Sandwiches
Cut two, slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped an...

Egg And Olive Sandwiches
Chop four eggs which have been boiled fifteen minutes, add two tablespoons of chopped olives, season and moisten with olive oil and vinega...

Russian Sandwiches
Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing. ...

Surprise Sandwiches
Take orange marmalade, pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread...

Chicken Sandwiches
Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been min...

Deviled Tongue Sandwiches
Grind up tongue (root will do) in meat chopper; to a cup of ground tongue add one teaspoon of mustard, one tablespoon of soup, and one tea...

Minced Goose Sandwiches
Take either boiled or roast goose (which has been highly seasoned) and mince in a chopping bowl, add one or two pickles, according to quan...

Veal Sandwiches
May be prepared as above, or slice the veal in thin slices and spread with mustard. BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES Remove th...

Soup Stock
In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling ...

White Stock
Veal, turkey, chicken and fish are used. ...

Brown Stock
Follow directions given for bouillon, adding a slice of beef and browning some of the meat in the marrow from the bone. BEET SOUP--RUSSIAN...

Borsht
Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire,...

Bouillon
Put on one three-pound chicken to boil in six quarts cold water. Take one and one-half or two pounds of beef and the same quantity thick p...

ConsommÉ
Take three pounds of beef, cut in dice and cover with three quarts of cold water. Simmer slowly for four hours. The last hour add one-half...

Chicken Soup, No. 1
Take one large chicken, cook with four quarts of water for two or three hours. Skim carefully, when it begins to boil add parsley root, an...

Chicken Soup, No. 2
Take the carcass of a cold, cooked chicken and break into small pieces. Add one-half cup of chopped celery and one onion chopped fine. Cov...

Chicken Broth
Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling w...

Julienne Soup
Have soup stock ready. Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine....

Rice Broth
May be made either of beef or mutton, adding all kinds of vegetables. Boil one-half cup of rice separately in a farina kettle. Strain the ...

Mock Turtle Soup
Take one calf's head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, clov...

Mutton Broth
Cut three pounds of neck of lamb or lean shoulder into small pieces; cover closely and boil with three quarts of water, slowly, for two ho...

Mulligatawny Soup
Add to three quarts of liquor, in which fowls have been boiled, the following vegetables: three onions, two carrots, and one head of celer...

Farina Soup
When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in caref...

Green Kern Soup
Soak one-half cup of green kern in a bowl of water over night. Put on two pounds of soup meat, add a carrot, an onion, a stalk of celery, ...

Noodle Soup
For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root,...

Mushroom And Barley Soup
Take one quart of hot bouillon, add a quarter pound barley which has been boiled in water; and one ounce of dried mushrooms which have bee...

Oxtail Soup
Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon of drippings. When brown, add oxtails to brown, t...

Green Pea Soup
Make your soup stock as usual, adding a pint of washed pea-pods to the soup. Heat a tablespoon of drippings, put in the peas, with a littl...

Pigeon Soup
Make a beef soup, and an hour before wanted add a pigeon. Boil slowly, with all kinds of vegetables, provided your patient is allowed to h...

Turkey Soup
Cut up any bones or meat of cold turkey, and cook like soup made of left-over chicken and chicken bones. ...

Okra Gumbo Soup (southern)
Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings. Put this on to boil with about two quarts or water and...

Tchorba--turkish Soup
Take one pound of meat, cover with water and boil till meat is tender. Boil rice in another pan until it is creamy, when ready to serve, a...

Barley Soup
Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water...

Dried Pea Soup
Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-chee...

Lentil Soup (linzen), No. 1
Soak two cups of lentils over night in cold water. Drain and add to a sliced onion which has been browned in two tablespoons of drippings;...

Lentil Soup, No. 2
Made same as Dried Pea Soup. One cup of strained tomatoes may be added or small slices of sausage. ...

Sour Soup (for Purim)
Take one pound of soup meat and two soup bones, put on to boil in boiling water. Cut two leeks in slices like noodles, some cooked tomatoe...

Tomato Soup
Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup ...

Veal Soup
Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small...

Vegetable Soup
Take a small soup bone, cover with cold water. Cut one-half a cup each of celery, carrots, and onion. Brown in fat, cooking five to ten mi...

How To Make Cream Soups
Cream soups are all made by blending two tablespoons of butter with two tablespoons of flour and then adding slowly one cup of cold milk o...

Cream Of Almond Soup
Blanch, and grind or pound one-half pound almonds, let simmer slowly in one pint of milk for five minutes. Melt one tablespoon of butter, ...

Cream Of Celery Soup
Break three stalks of celery in one-inch pieces and pound in a mortar. Cook in double boiler with one slice of onion and three cups of mil...

Cream Of Asparagus Soup
Proceed as with cream of celery soup, substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery...

Cream Of Cauliflower Soup
Take a solid head of cauliflower, scald it to take away the strong taste; separate the flowers and proceed as with cream of celery soup. ...

Cream Of Corn Soup
Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife pre...

Milk, Or Cream Soup
Heat a quart of milk or cream, add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch, wet with cold milk. Pour...

Fish Chowder
Skin and bone one and one-half pounds of codfish or haddock. Cut six large tomatoes, six large potatoes, two large onions in small pieces,...

Mock Fish Chowder
Omit fish and use same ingredients, sprinkle with chopped parsley and serve. GLOBE ARTICHOKE OR TURNIP SOUP Heat two tablespoons of butter...

Spinach Soup
Wash, pick over and cook two quarts of spinach for twenty minutes; drain, chop and rub through a sieve and return to the water in which it...

Cream Of Lettuce Soup
Proceed as with spinach, substituting lettuce for spinach. ...

Cream Of Tomato Soup
Cook one quart tomatoes (fresh or canned) with one pint water until done, and strain through a sieve. Meanwhile melt two tablespoons of bu...

Cream Of Lentil Soup
Soak one cup of lentils over night. Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda, drain and boi...

Onion Soup
Slice two or three large onions; fry them in a tablespoon of butter until they are soft and red, then add three tablespoons of flour and s...

Cream Wine Soup
Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar;...

Vegetable Soup (milchig)
Brown one-half cup of chopped onion in one tablespoon of butter, add one and a half quarts of boiling water, two cups of shredded cabbage ...

Brown Flour Soup, No. 2
Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart ...

Beer Soup
To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired. Beat two egg yolks well with a lit...

Sour Milk Soup
Let the milk stand until it jellies, but does not separate. Put it into a saucepan and let simmer one minute. Then thicken with two genero...

Potato Soup
Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting t...

Green Pea PurÉe
Cook one quart of green peas until very tender. Then mash through colander. To this amount heat one quart of milk in double boiler. Add bu...

Leek Soup
Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will ...

Red Wine Soup
Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinn...

Split Pea Soup (milchig)
Soak peas in lukewarm water over night. Use one quart of peas to one gallon of water. Boil about two hours with the following vegetables: ...

Tomato Soup With Rice
Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small piec...

Milk And Cheese Soup
Thicken three cups of milk with one-half tablespoon of flour and cook thoroughly in a double boiler, stirring very often. When ready to se...

Black Bean Soup
Soak one pint of beans over night, drain, add cold water and rinse thoroughly. Fry two tablespoons of chopped onion in two tablespoons of ...

Barley And Vegetable Soup
Take a half cup of coarse barley and two quarts of water. Let boil for one hour and skim. Then add two onions, a bunch of carrots, parsley...

Beer Soup (parve)
Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. P...

Beet Soup (russian Style)
Cut two small beets in strips, cover with water and let cook until tender, add citric acid (sour salt) and a little sugar to make sweet an...

Cherry Soup
This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as wat...

Fruit Soup
Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of wate...

Cold Sour Soup
Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well. Peel three potatoes, mince a bunch of young onions, s...

Noodles
Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty m...

Plaetchen
Take noodle dough, roll out thin in same manner as noodles, when dry cut in three-inch strips, place the strips on top of one another, the...

Kreplech Or Butterflies
Roll noodle dough into pieces two and one-half inches square. Place on each one tablespoon of force-meat, then fold squares into three cor...

Force-meat For Kreplech
Chop one pound of beef, soup meat, cold veal, or take lamb chopped very fine, season with one teaspoon of salt, one-eighth teaspoon of pep...

Baking Powder Dumplings
Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of baking powder, stir in scant one-half cup of milk or water and mix to ...

Croutons
Cut stale bread into cubes, place in pan and brown in the oven; or butter the bread, cut into cubes and then brown the same way. Fry small...

Spatzen
Beat one egg well, add one-half teaspoon of salt, three-fourths cup of flour and one-third cup of water, stirring to a stiff, smooth batte...

Egg Custard
Beat slightly the yolks of two eggs, add two tablespoons of milk and a few grains of salt. Pour into small buttered cup, place in pan of h...

Grated Irish Potato
Peel, wash and grate one large Irish potato, or two medium-sized ones. Put it in a sieve and let hot water run over it until it is perfect...

Farina Dumplings
Put in a double boiler one kitchen spoon of fresh butter, stir in one cup of milk. When it begins to boil stir in enough farina to thicken...

Einlauf (egg Drop)
Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth. Pour slowly from...

Egg Dumplings For Soups
Rub the yolks of two hard-boiled eggs to a smooth paste, add a little salt and grated nutmeg and one-half teaspoon of melted butter. Add t...

Schwem Kloesse
Take three tablespoons of flour; stir with one egg and one-half cup of milk; pour this in a pan in which some butter was melted; stir unti...

Dumplings For Cream Soups
Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in yolk of an egg, if t...

Drop Dumplings
Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in...

Liver Kloesse (dumplings)
Brown a small onion minced in one tablespoon of chicken fat, add a small liver chopped fine, chopped parsley, two tablespoons of flour. Se...

Fritter Beans
Beat one egg until light, add three-fourths teaspoon of salt, one-half cup of flour and two tablespoons of water. Put through colander int...

Sponge Dumplings
Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites. Pour into a g...

Shad, April To June.
Smelts, November 10th to April. ...

To Clean Fish
The fish may be cleaned at the market, but needs to be looked over carefully before cooking. To remove the scales hold the fish by the tai...

To Open Fish
To open small fish cut under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger. To open ...

To Skin Fish
To skin a fish remove the fins along the back and cut off a narrow strip of the skin the entire length of the back. Then slip the knife un...

To Bone Fish
To bone a fish clean it first and remove the head. Then, beginning at the tail, run a sharp knife under the flesh close to the bone, scrap...

Boiled Fish
To cook fish properly is very important, as no food, perhaps, is so insipid as fish if carelessly cooked. It must be well done and properl...

Baked Fish
Wash and dry the fish, rubbing inside and outside with salt; stuff with a bread stuffing and sew. Sprinkle with salt and pepper and place ...

Broiled Fish
For broiling, large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, a...

Jewish Method Of Frying Fish
Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish in...

Another Method Of Frying Fish
Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water an...

SautÉd Fish
Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking ...

Lemon Fish
Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sl...

Sweet Sour Fish
First cut up and salt the fish. Shad, trout or carp can be used. Put on fish kettle with one and one-half cups of water and one cup of vin...

Sweet And Sour Fish
Place the fish in strong salt water for one hour before cooking. Take three parts of water and one of vinegar, put in saucepan with some s...

Sweet Sour Fish With Wine
Put on to boil in fish kettle, one glass water, one-half glass vinegar, two tablespoons of brown sugar, one-half dozen cloves, one-half te...

Fish Stock
Put in a saucepan a tablespoon of butter or butter substitute, add a tablespoon each of chopped onion, carrot and turnip. Fry them without...

Pike With Egg Sauce
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the ...

Gefillte Fisch
Prepare trout, pickerel or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that a...

Russian Fish Cakes
Take three pounds of fish (weakfish or carp, pickerel or haddock or whitefish, any fat fish with a fish poor in it). Remove skin and bones...

Gefillte Fisch With Egg Sauce
Cut a five-pound haddock into four-inch slices. Cut a big hole into each slice, preserving the backbone and skin. Put this meat, cut from ...

Filled Fish--turkish Style
No. 1. Bone some fat fish, boil in salt and water; when done take a little of the fish soup, one egg, beat until light, add gradually the ...

Fritada
No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a...

Hecht (pickerel)
This fish is best prepared "scharf." Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice unti...

Fresh Cod Or Striped Bass
Cut into pieces ready to serve, after which salt them for an hour. Into the fish kettle put a quantity of water, large onion sliced, carro...

Ahilado Sauce (turkish)
Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce first, and add boiled sea-bass or flounders. ...

Boiled Trout
Cut up a celery root, one onion, and a sprig of parsley, tie the fish in a napkin and lay it on this bed of roots; pour in enough water to...

Fish Piquant
Cook any large fish in salt water--salmon is particularly nice prepared in this style--add one cup of vinegar, onions, celery root and par...

Salmon Cutlets
Take the remains of some boiled salmon or a small can of salmon, three tablespoons of mashed potatoes, one of bread crumbs, one of chopped...

Paprika Carp
Slice and salt three pounds of carp. Steam four sliced onions with one cup of water, to which has been added one teaspoon of paprika, add ...

Redsnapper With Tomato Sauce
Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth overnight. When ready to cook cut up the cele...

Boned Smelts, SautÉd
Take a dozen raw smelts; split them from the back lengthwise, leaving the head and tail intact; take out the large center bone without ope...

Fish With Horseradish Sauce
Clean three pounds of fresh salmon, bone, salt and let stand several hours. Place in fish kettle with boiling salt water (one teaspoon of ...

Fish With Sauerkraut
Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil the fish in salt water, then bone and shred. Fry two minced onion...

Fillet Of Sole À La Mouquin
Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minut...

Fillet De Sole À La Creole
Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll th...

Baked Black Bass
After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also ...

Baked Flounders
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bre...

Baked Bass À La Wellington
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale b...

Baked Fish--turkish Style
Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumb...

Sauce Agristoga
Fry any fish in oil, and serve the following:-- Beat very well two whole eggs, add two tablespoons of flour diluted with cold water, add g...

Zuemimo Sauce
Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar. ...

Shad Roe
Parboil the roe in salted water ten minutes. Drain; season with salt, pepper and melted butter; form into balls, roll in beaten egg and cr...

Baked Shad
Clean and split a three-pound shad. Place in a buttered dripping pan. Sprinkle with salt and pepper, brush with melted butter and bake in ...

Scalloped Fish Roe
Boil three large roes in water with a little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three ha...

Baked Mackerel
Split fish, clean, and remove head and tail. Put in buttered pan, sprinkle with salt and pepper and dot over with butter (allowing one tab...

Stuffed Herring
Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of butter, juice of one-half lemon,...

Fish With Garlic
Clean, salt fish one half hour, wash and dry with a clean cloth; cut garlic very thin, rub over fish; place in oven to bake; bake until od...

Baked Chopped Herring
Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in butter unti...

Marinirte (pickled) Herring
Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk o...

Salt Herring
Soak salt herring over night in cold water, that the salt may be drawn out. Drain and serve with boiled potatoes, or bone and place in ket...

Broiled Salt Mackerel
Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail; place it u...

Boiled Salt Mackerel
Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out, change the water often, and less time is re...

Marinirte Fish
Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours. ...

Soused Herring
Split and half three herrings, roll and tie them up. Place them in a pie plate, pour over them a cup of vinegar, add whole peppers, salt, ...

Salmon Loaf
Blend together one can of salmon, one cup of grated bread crumbs, two beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half ...

Cream Salmon
Remove salmon from the can, place it in a colander and wash under running water or scald with boiling water. Break into small pieces, stir...

Pickle For Salmon
Take equal parts of vinegar, white wine and water. Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole p...

Kedgeree
Cut up in small pieces about a pound of any kind of cooked fish except herring. Boil two eggs hard and chop up. Take one cup of rice and b...

Swiss Creamed Fish
Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into one cup of boiling milk and when thick and smooth add the meat of ...

Cod Fish Balls
Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about f...

Finnan Haddie
Parboil ten minutes and then broil like fresh fish. To bake, place the fish in a pan, add one cup of milk and one cup of water; cover. Coo...

Finnan Haddie And Macaroni
Break up and cook until tender about a package of macaroni. Pick up the finnan haddie until you have about three-quarters as much as you h...

Scalloped Fish, No. 1
Line a buttered baking-dish with cold flaked fish. Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat...

Scalloped Fish, No. 2
Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat. Cover with whit...

Drawn Butter Sauce
Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half tea...

Bearnaise Sauce
There are several ways of making Bearnaise sauce. This is one very simple rule: Bring to the boil two tablespoons each of vinegar and wate...

Cucumber Sauce
Pare two large cucumbers; remove seeds, if large; chop fine and squeeze dry. Season with salt, vinegar, paprika and add one-half cup of cr...

Sauce Hollandaise
Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the...

Mustard Sauce
Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-bo...

MaÎtre D'hÔtel Butter
Work into one-half cup of butter all the lemon juice it will take, and add a teaspoon of minced parsley. ...

Pickle Sauce
Cream two tablespoons of butter, add one teaspoon of salt and one tablespoon of chopped pickle. A speck of red pepper may be added. ...

Sardellen, Or Herring Sauce
Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed ...

Sauce Vinaigrette
Rub the mixing bowl with a clove of garlic, add one-half teaspoon of salt, dash of white pepper, and a teaspoon of cold water or a bit of ...

Anchovy Sauce
Mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six ...

Sauce Piquante
To one pint of drawn butter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers, pickles, and ol...

Sauce Tartare
Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine. Chop sufficient parsley to ...

White Sauce (for Vegetables)
Place two tablespoons of butter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt...

Cream Mustard Sauce
Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes ...

Curry Sauce
Use one teaspoon of curry in the flour while making white sauce. ...

Spanish Sauce
Cook one onion and green pepper chopped fine in hot butter; add four tablespoons of flour, stir until smooth. Add two cups of strained tom...

Tomato Sauce
Brown one tablespoon butter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have pr...

Apple Sauce
Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook un...

Brown Sauce
Fry one tablespoon chopped onion in one tablespoon fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt...

Cranberry Sauce
To one pint of cranberries take one and one-quarter cups of water. Put the cranberries on with the water and cook until soft; strain throu...

Stewed Cranberries
Boil together one and one-half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, well washed and p...

Sauce Bordelaise
Nice for broiled steaks. Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of cl...

Caraway, Or Kimmel Sauce
Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of c...

Onion Sauce
Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season ...

Lemon Sauce
Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour o...

Mint Sauce
Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and ...

Raisin Sauce
Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; a...

Horseradish Sauce, No. 1
Grate a good-sized stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a little grated stale bre...

Horseradish Sauce, No. 2
Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon ...

Knoblauch Sauce (garlic)
Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown sli...

MaÎtre D'hÔtel Sauce
Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and ca...

Frying
Frying is cooking in very hot fat or oil, and the secret of success is to have the fat hot enough to harden the outer surface of the artic...

To Make White Hard Soap
Save every scrap of fat each day; try out all that has accumulated; however small the quantity. This is done by placing the scraps in a fr...

Croquettes
Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread cr...

Chicken Croquettes, No. 1
Cook one-half tablespoon of flour in one tablespoon chicken-fat, add one-half cup of soup stock gradually, and one-half teaspoon each of o...

Chicken Croquettes, No. 2
Chop the chicken very fine, using the white meat alone, or the dark meat alone, or both together. Season with salt, pepper, onion-juice, a...

Croquettes Of Calf's Brains
Lay the brains in salt water an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the o...

Meat Croquettes
Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes. MEAT AND BOILED HOMINY CROQUETTES ...

Sweetbread Croquettes
Cut the boiled sweetbreads into small dice with a silver knife. Mix with mushrooms, using half the quantity of mushrooms that you have of ...

Veal Croquettes
Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations. ...

Cauliflower Croquettes
Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of br...

Croquettes Of Fish
Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg ...

Potato Croquettes
Work into two cups of mashed potatoes, a tablespoon of melted butter, until smooth and soft; add one egg well-beaten and beat all together...

Sweet Potato Croquettes
Press through a ricer sufficient hot baked sweet potatoes to measure one pint. Place over the fire. Add one teaspoon of butter or dripping...

Peanut And Rice Croquettes
To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tab...

Rice Croquettes, No. 1
Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette. Beat the rest with the white. Mix with t...

Rice Croquettes, No. 2
Put on with cold water one cup of rice, and let boil until tender. Drain, and mix with the rice, one tablespoon of butter, yolks of three ...

Calf's Brains (sour)
Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loose...

Calf's Brains Fried
Clean as described in calf's brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would ...

Brains (sweet And Sour)
Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a l...

Deviled Brains
Put one tablespoon of fat in skillet, and when hot add two tablespoons of flour, rub until smooth, and brown lightly, then add one-half ca...

Brains With Egg Sauce
Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in...

Jellied Chicken
Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put i...

Pressed Chicken
Boil one or more chickens just as you would for fricassee, using as little water as possible. When tender remove all the meat from the bon...

Home-made Chicken Tamales
Boil till tender one large chicken. Have two quarts of stock left when chicken is done. Remove chicken and cut into medium-sized pieces. I...

Chicken À La Sweetbread
Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms. Make brown sauce. Serve in paté shells. ...

Sweetbreads
Wash the sweetbreads very carefully and remove all bits of skin and fatty matter. Cover with cold water, salt and boil for fifteen minutes...

Veal Sweetbreads (fried)
Wash and lay your sweetbreads in slightly salted cold water for an hour; Pull off carefully all the outer skin, wipe dry and sprinkle with...

Calf's Feet, Scharf
Take calf's feet, saw into joints; put on to boil within cold water and boil slowly until the gristle loosens from the bones. Season with ...

Calf's Foot Jelly, No. 1
After carefully washing one calf's foot, split and put it on with one quart water. Boil from four to five hours. Strain and let stand over...

Aspic (sulz)
Set on to boil two calf's feet, chopped up, one pound of beef and one calf's head with one quart water and one cup of white wine. Add one ...

Gansleber PurÉe In Sulz
After the liver is fried, rub it through a sieve or colander and mix with sulz. ...

Goose Liver
If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry...

Spanish Liver
Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two...

Stewed Milt
Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and ...

Gefillte Milz (milt)
Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Lay it on a clean board, make an incision w...

Chicken Livers
Slice three or four livers from chicken or other fowl and dredge well with flour. Fry one minced onion in one tablespoon of fat until ligh...

Kischkes--russian Style
Buy beef casings of butcher. Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions. Season well with ...

Kischkes
Prepare as above. If the large casings are used they need not be cut in shorter lengths. Boil for three hours in plenty of water and when ...

Hashed Calf's Lung And Heart
Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner. When so...

Tripe À La Creole
Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one tablespoon of fa...

Tripe, Family Style
Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered an...

Filled Tongue
Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill ton...

Smoked Tongue
Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so a...

Smothered Tongue
Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a ...

Pickled Beef Tongue
Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre, size of walnut, one teacup of salt, one t...

Pan Roast Beef
Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pa...

An Easy Pot Roast
Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water ...

Pot Roast. Braised Beef
Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up close...

Brisket Of Beef (brustdeckel)
If the brisket has been used for soup, take it out of the soup when it is tender and prepare it with a horseradish sauce, garlic sauce or ...

Sauerbraten
Take a piece of cross-rib or middle cut of chuck about three pounds, and put it in a deep earthen jar and pour enough boiling vinegar over...

Rolled Beef--pot-roasted
Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a...

Mock Duck
Take the tenderloin, lay it flat on a board after removing the fat. Make a stuffing as for poultry. See "To Stuff Poultry". Spread this mi...

Marrowbones
Have the bones cut into pieces two or three inches long; scrape and wash them very clean; spread a little thick dough on each end to keep ...

Roast Beef, No. 1
Take prime rib roast. Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three spri...

Roast Beef, No. 2
Season meat with salt and paprika. Dredge with flour. Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to bro...

Roast Beef (russian Style)
Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan, slice some onions over it, season with salt and pepper, add ...

Wiener Braten--vienna Roast
Take a shoulder, have the bone taken out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. Heat some fa...

To Broil Steak By Gas
Wipe steak with a damp cloth. Trim off the surplus fat. When the oven has been heated for from five to seven minutes, lay steak on a rack,...

Broiled Beefsteak
Heat the gridiron, put in the steak, turn the gridiron over the hot coals at intervals of two minutes and then repeatedly at intervals of ...

Fried Steak With Onions
Season the steak with salt and pepper, and dredge with flour. If tough, chop on both sides with a sharp knife. Lay in a pan of hot fat, wh...

Fried Beefsteak
Take third cut of chuck or the tenderloin. Have the spider very hot, use just enough fat to grease the spider. Lay in the steak, turning v...

Brunswick Stew
Cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ear...

Meat Olives
Have a flank steak cut in three inch squares. Spread each piece with the following dressing: one cup of bread crumbs, two tablespoons of m...

Short Rib Of Beef, Spanish
Get the small ribs of beef and put on with water enough to cover, seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it...

Braised Oxtails
Two oxtails, jointed and washed; six onions sliced and browned in pot with oxtails. When nicely browned add water enough to cover and stew...

Hungarian Goulash
Have two pounds of beef cut into one inch squares. Dredge in flour and fry until brown. Cover with water and simmer for two hours; the las...

Russian Goulash
To one pound beef, free from fat and cut up as pan stew, add one chopped green pepper, one large onion, two blades of garlic (cut fine), p...

Beef Loaf
To two pounds of chopped beef take three egg yolks, three tablespoons of parsley, three tablespoons of melted chicken-fat, four heaping ta...

Hamburger Steak
Take one pound of raw beef, cut off fat and stringy pieces, chop extremely fine, season with salt and pepper, grate in part of an onion or...

Carnatzlich (roumanian)
One pound of tenderloin, chopped, add an egg, a little paprika, black pepper, salt and four cloves of garlic (which have been scraped, and...

Baked Hash
Mix together one cup of chopped meat, one cup of cold mashed potatoes, one-half an onion, minced, one well-beaten egg and one-half cup of ...

Soup Meat
The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot. Heat a tablespoon of f...

Left-over Meat
There are many ways to utilize left-over meat. Indeed, not one particle of meat should ever be wasted. Cold roasts of beef, lamb, mutton o...

Spaghetti And Meat
Break spaghetti in small pieces and boil until tender. Put left-over meat through chopper and mix with the spaghetti, salt, pepper, and a ...

Meat Pie
Cut any left-over beef, lamb or veal in small pieces, removing all excess of fat; parboil one green pepper (seeds removed) cut in strips, ...

Boiled Corned Beef
Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer o...

Enchiladas
Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes; cook quickly in a pan that has not been greased, the...

Vienna Sausage
Wash and put on in boiling water. Boil ten minutes, fill a deep dish with hot water, put sausages in, cover, and serve in hot water. To be...

Smoked Beef
Soak overnight in cold water; next morning place it in cold water, and simmer till quite tender, reckoning one-half hour to the pound. ...

Roast Veal
The shoulder and breast of veal are best for roasting. Always buy veal that is fat and white. Prepare for the oven in the following manner...

Breast Of Veal--roasted
Roast as directed above. Have the butcher cut a pocket to receive the stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a l...

Stewed Veal
Prepare as above, but do not have the meat cut in small pieces. If desired one-half teaspoon of caraway seed may be used instead of the pa...

Stuffed Shoulder Of Veal
Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, lemon juice, salt, pepper to taste and one egg, al...

Veal Loaf
Take two pounds of chopped veal, four tablespoons of bread crumbs, two beaten eggs, season with salt, pepper, ginger, nutmeg and a little ...

Calf's Hearts
Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover w...

Irish Stew
Cut one and one-half pounds of lamb into small pieces. Dredge each piece of meat in flour. Brown in the frying-pan. Put in kettle, cover w...

Lamb And Macaroni
Dilute one can of concentrated tomato sauce with one quart of water; mince two medium-sized onions very fine and fry slowly in olive oil o...

Serve Hot.
Short ribs of beef may be cooked in the same manner. ...

Lamb Stew--tocane
Brown slices of leek or young onions in one tablespoon of drippings, add neck or breast of lamb, cut in small pieces; season with white pe...

Curried Mutton
Have three pounds of mutton cut in one inch squares. Wipe, put in kettle and cover with cold water. Cook for five minutes, drain and again...

Gewetsh (servian)
Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour; have ...

Roast Mutton With Potatoes
Take a shoulder of mutton--must be young and tender--wash the meat well and dry with a clean towel. Rub well with salt, ginger and a speck...

Mutton Or Lamb Chops
Trim off some of the fat and heat in the spider. Season the chops with salt and pepper, or salt and ginger. Have the spider very hot with ...

Shoulder Of Mutton Stuffed
Have the butcher carefully remove the blade from the shoulder and fill the space with a bread stuffing; See "Bread Dressing for Fowl". Sew...

To Dress And Clean Poultry
Singe by holding the fowl over a flame from gas, alcohol or burning paper. Pick off pin feathers. Cut off the nails, then cut off the head...

To Truss A Chicken
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back...

Roast Chicken
Stuff and truss a chicken, season with pepper and salt and dredge with flour. Put in a roasting-pan with two or three tablespoons of chick...

Chicken Casserole
Bake chicken in covered casserole until nearly tender, then add three potatoes cut in dice; boil small pieces of carrots, green peas, and ...

Boiled Chicken, Baked
Make chicken soup with an old hen. Remove chicken from soup just as soon as tender. Place in roasting-pan with three tablespoons of chicke...

Broiled Spring Chicken
Take young spring chickens of one to one and one-half pounds in weight, and split down the back, break the joints and remove the breast bo...

Fried Spring Chicken
Cut it up as for fricassee and see that every piece is wiped dry. Have ready heated in a spider some goose-fat or other poultry drippings....

Giblets
Heart, liver and gizzard constitute the giblets, and to these the neck is usually added. Wash them; put them in cold water and cook until ...

Chicken Fricassee
Take a chicken, cut off the wings, legs and neck. Separate the breast from the chicken, leaving it whole. Cut the back into two pieces. Pr...

Chicken With Rice
Joint a chicken; season with salt and ground ginger and boil with water enough to cover. Allow one-half pound of rice to one chicken. Boil...

Chicken (turkish Style)
Brown a chicken, cover with water and season, cook until tender. When chicken is tender; slash the skin of chestnuts, put them in oven and...

Amastich
Cook one pound of rice in a quart of stock for half an hour, stirring frequently. Then add a chicken stuffed and trussed as for roasting; ...

Smothered Chicken
Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well, after having been well salted; season ...

Chicken Curry
Cut chickens in pieces for serving; dredge in flour and sauté in hot fat. Cut one onion in thin pieces, add one tablespoon of curry powder...

Chicken Paprika With Rice
Cut a three and one-half pound fat chicken in pieces to serve, salt it and let stand several hours. Heat one-fourth cup of fat in an iron ...

Chili Con Carne
Cut two broilers in pieces for serving. Season with salt, pepper, and dredge in flour; brown in hot fat. Parboil six large red peppers unt...

Pilaf (russian Style)
Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces. ...

Pilaf (turkish Style)
Soak one cup of rice in cold water for one hour. Pour off the water, and put the rice with two cups of soup stock and one-quarter of a whi...

Spanish Pie
Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin cru...

Chicken À La Italienne
Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive ...

Roast Goose
All goose meat tastes better if it is well rubbed with salt, ginger and a little garlic a day previous to using. Stuff goose with bread dr...

Geschundene Gans
Take a very fat goose for this purpose. After cleaning and singeing, cut off neck, wings and feet. Lay the goose on a table, back up, take...

Gaenseklein
Rub wings, neck, gizzard, heart and back of goose with salt, ginger, pepper and garlic and set on the fire in a stew-pan with cold water. ...

Stuffed Goose Neck
Remove the fat skin from the neck of a fat goose, being careful not to put any holes in it. Clean carefully and sew up the smaller end and...

Goose Cracklings (grieben)
Cut the thick fat of a fat goose in pieces as big as the palm of your hand, roll together and run a toothpick through each one to fasten. ...

Roast Goose Breasts
The best way to roast a goose breast is to remove the skin from the neck and sew it over the breast and fasten it with a few stitches unde...

Goose Meat, Preserved In Fat
If too fat to roast, render the fat of goose, remove and cut the skin into small pieces. The scraps, when brown, shriveled and crisp, are ...

Smoked Goose Breast
Dried or smoked goose breast must be prepared in the following manner: Take the breast of a fat goose; leave the skin on; rub well with sa...

Smoked Goose
Remove skin. Place legs, neck and skin of neck of geschundene goose (fat goose) to one side. Scrape the meat carefully from the bones, nec...

Stewed Goose, Piquante
Cut up, after being skinned, and stew, seasoning with salt, pepper, a few cloves and a very little lemon peel. When done heat a little goo...

Duck
Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a...

Roast Duck
Draw the duck; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly. If small, the duck should be cooked ...

Duck À La Mode In Jelly
One duckling of about five pounds, one calf's foot, eight to ten small onions, as many young carrots, one bunch of parsley. Cook the foot ...

Squabs, Or Nest Pigeons
Pick, singe, draw, clean and season them well inside and out, with salt mixed with a little ginger and pepper, and then stuff them with we...

Broiled Squabs
Squabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in ...

Pigeon Pie
Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. Whe...

Squab En Casserole
Take fowl and brown in a skillet the desired color, then add to this enough water (or soup stock preferred), put it in casserole and add v...

Roast Turkey
Singe and clean the turkey the same as chicken. Fill with plain bread stuffing or chestnut stuffing. Tie down the legs and rub entire surf...

To Stuff Poultry
Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy. Close the small openings with a skewer; sew...

Crumb Dressing
Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon ...

Bread Dressing For Fowl
In a fryer on the stove heat two tablespoons of drippings or fat, drop in one-half onion cut fine, brown lightly and add one-quarter loaf ...

Meat Dressing For Poultry
If you cannot buy sausage meat at your butcher's have him chop some for you, adding a little fat. Also mix in some veal with the beef whil...

Potato Stuffing
Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing. Mix well and stuff in goose, stuffed veal or lamb breast, or in bee...

Chestnut Stuffing
Shell and blanch two cups of chestnuts. Cook in boiling salted water until tender. Drain and force through a colander or a potato ricer. A...

Raisin Stuffing
Take three cups of stale bread crumbs; add one-half a cup of melted chicken fat, one cup of seeded raisins cut in small pieces, one teaspo...

Asparagus
Cut off the woody part, scrape the lower part of the stalks. Wash well and tie in bunches. Put into a deep stew-pan, with the cut end rest...

Canned Asparagus
Open one end of the can, as indicated on wrapper, so tips will be at opening. Pour off the liquid and allow cold water to run over gently ...

Artichokes (french Or Globe)
French artichokes have a large scaly head, like the cone of a pine tree. The flower buds are used before they open. The edible portion con...

Jerusalem Artichoke
This vegetable is in season in the fall and spring, and may be cooked like kohl-rabi and served in a white cream or sauce. The artichoke m...

Beet Greens
Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and e...

Boiled Beets
Carefully wash any earth off the beets, but every care is needed to avoid breaking the skin, roots or crown; if this is done much of their...

Baked Beets
Boil large beetroot about two hours, being careful not to pierce it. When cold mash very smooth, add a little drippings, pepper, salt and ...

Sour Buttered Beets
Wash as many beets as required and cook in bailing water until tender. Drain and turn into cold water for peeling. Remove the skins, slice...

Celeriac
This vegetable is also known as "knot celery" and "turnip-rooted celery." The roots, which are about the size of a white turnip, and not t...

PurÉe Of Celeriac
Boil as directed above and press through a sieve. To one quart take two tablespoons of butter blended with two tablespoons flour and cooke...

Cauliflower
Trim off the outside leaves and cut the stalk even with the flower. Let it stand upside down in cold salted water for twenty minutes. Put ...

Spanish Cauliflower
Finely chop one medium-size onion and a small bunch of parsley. Melt one tablespoon butter in a pan and fry the onion until it is brown. S...

Cauliflower With Brown Crumbs
Drain and place the hot cauliflower in serving dish, and pour over it two tablespoons fine bread crumbs browned in one tablespoon of hot b...

Scalloped Cauliflower
Boil and drain off the water, grease a baking-dish, line with a layer of cauliflower, add a layer of toasted bread crumbs, another of caul...

Cauliflower (roumanian)
Brown a minced onion, add cauliflower cut in pieces with a small quantity of water; stew, add salt, white pepper, a little sour salt and r...

Creamed Celery
Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Having boi...

Lettuce
If lettuce has grown until rather too old for salad, it may be cooked, and makes a fairly palatable dish. ...

Boiled Lettuce
Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves. Cook in plenty of boiling salt...

Green Lima Beans
Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly till tender. Drain and add salt, pepper a...

Carrots
Scrape the carrots lightly; cut them into large dice or slices and drop them into salted boiling water, allowing one teaspoon of salt to o...

Lemon Carrots
Old carrots may be used for this dish, and are really better than the new ones. Pare and cut into dice, and simmer in salted water until t...

Simmered Carrots
Wash, scrape and slice one quart carrots roundwise. Put them in a saucepan with one tablespoon of butter or drippings, three tablespoons o...

Flemish Carrots
Scrape, slice and cook one quart of carrots in one quart of boiling water to which has been added one teaspoon of salt, until tender; drai...

Carrots With Brisket Of Beef
Salt and pepper two pounds of fat brisket of beef and let stand several hours. Wash and scrape two bunches of carrots and cut in small cub...

Corn On The Cob
Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn ...

Corn Off The Cob
Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juke of the...

Succotash
Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with b...

Canned Corn
To one can of corn take one tablespoon of butter, one-half cup milk; sprinkle one tablespoon of flour over these; stir and cook about five...

Dandelions
Wash one peck of dandelions; remove roots. Cook one hour in two quarts of boiling salted water. Drain, chop fine; season with salt, pepper...

Stuffed Cucumbers
Cut four cucumbers in half lengthwise; remove the seeds with a spoon, lay the cucumbers in vinegar overnight; then wipe dry and fill with ...

Fried Cucumbers
Daintily prepared fried cucumbers are immeasurably superior to fried egg plant and are especially nice with boiled chicken. Peel and slice...

Cold Slaw
Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at t...

Boiled Sauerkraut
Take brisket of beef weighing about two or three pounds. Set it on to boil in two quarts of water, a little salt and the usual soup greens...

To Boil Cabbage
Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has bee...

Fried Cabbage
Cut one medium head of cabbage fine, soak ten minutes in salt water. Drain, heat three tablespoons of fat (from top of soup stock preferre...

Creamed New Cabbage
To one pint of boiled and minced new cabbage add one-half pint of hot milk, one tablespoon of butter, one teaspoon of flour, one-half teas...

Hot Slaw
Cut the cabbage into thin shreds as for cold slaw. (Use a plane if convenient). Boil it until tender in salted fast-boiling water. Drain i...

Carrots Boiled With Cabbage
Pare the carrots and cut them into finger lengths, in thin strips. Put a breast of lamb or mutton on to boil, having previously salted it ...

Stewed Cabbage
Clean and drain cabbage, cut in small pieces and boil until tender. Drain and rinse in cold water; chop fine, heat one tablespoon of dripp...

Filled Cabbage
Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside lea...

Kal Dolmar
Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix chopped meat, rice, and salt and pepper. Separate the cabbage leave...

Savoy Cabbage With Rice
Boil cabbage whole for five minutes; drain, separate the leaves after it has cooled. Mix one cup of boiled rice with three dozen raisins, ...

Belgian Red Cabbage
Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon cloves, one onion sliced thin, one bay leaf, two cups of water, th...

Red Cabbage
Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes; salt, mi...

Vegetable Hash
Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for ha...

Baked Eggplant
Parboil eggplant until tender, but not soft, in boiling salted water. Cut in half crosswise with a sharp knife. Scrape out the inside and ...

Broiled Or Fried Eggplant
For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones. Do not cook too...

Broiled Eggplant
Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle wi...

Eggplant (roumanian)
Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour s...

Fried Eggplant
Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices on a plate. Cover with a weight to draw out juice; let stand one h...

Green Peas
Shell the peas and cover them with water; bring to a boil; then push aside until the water will just bubble gently. Keep the lid partly of...

Sugar Peas
Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut in...

Carrots And Peas
Wash, scrape and cut one pint of carrots in small cubes, cook until tender, drain and reserve one-half cup of carrot water. Mix carrots we...

Green Peas And Rice
Shell one-half peck of green peas and wash them well; if canned peas are used pour off liquid and rinse with cold water. Heat one-fourth c...

Green Peppers
Sweet green peppers, within the last ten years have gained a place in cookery in this country. Their flavor is depended on for soups. They...

Stuffed Peppers
Select six tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with one-fourt...

Peppers Stuffed With Meat
Cut a slice from the blossom end of each pepper, remove seeds and parboil ten minutes. Chop one onion fine and cook in fat until straw col...

Peppers Stuffed With Nuts
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened ...

Stewed Peppers
Cut the peppers in half and remove the seeds, stems and pith. Then cut them in neat, small pieces and throw into boiling salted water. Boi...

Broiled Green Peppers
Broil on all sides; place the broiled peppers in a dish of cold water so that the skin can be easily removed. When the peppers are all pee...

Radishes
There are many varieties of radishes, round and long, black, white, and red. The small red radish may be obtained all year. They are serve...

Broiled Mushrooms
Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during ...

Creamed Mushrooms
First wash them thoroughly in cold water, peel them and remove the stems, then cut them in halves or quarters, according to their size. Me...

Scalloped Mushrooms
Sauté mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice. Into a well-greased bakin...

SautÉd Mushrooms
Wash, peel caps and stems of one pound of mushrooms, drain dry between towels. Place in spider with two tablespoons of butter and one-quar...

Boiled Okra
Wash and cut off the ends of young pods, cover with boiling salted water and cook about twenty minutes, until tender. Drain, add cream (a ...

Boiled Onions
Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan ...

Spanish Onion Rarebit
Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter. Add milk, salt, pepper, a das...

Scalloped Onions
Cut boiled onions into quarters; put them in a baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and p...

Stewed Squash
Peel squash, cut in quarters, put on to boil in cold water, and cook until tender. Drain, mash fine and smooth, add one-half cup of milk o...

Parsnips
First scrape parsnips, then boil in weak salt water until tender; drain, and put in white sauce. Oyster plant may be prepared same way. ...

Spinach
Spinach with large leaves is best. It is richest in mineral matter and is less liable to conceal insects that are difficult to dislodge. B...

Spinach With Cream Sauce
Cook as directed, drain through colander, and grind through machine, make a rich cream sauce. Stir spinach in this sauce, add pepper, salt...

Spinach--fleischig
Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine. Heat one tablespoon of drippin...

Savoy Cabbage
Cut off the faded outside leaves and hard part of the stalk, and wash the vegetable well. Cook in boiling salted water. Drain, chop very f...

Brussels Sprouts
Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes. Put the ...

Oyster Plant--salsify
Wash, scrape and put at once in cold water with a little vinegar to keep from discoloring. Cut one-half inch slices and cook in boiling, s...

Scalloped Salsify
Boil and slice the salsify as in preceding recipe. Butter a baking dish; fill it by adding alternate layers of salsify and small bits of c...

Tsimess
Take equal portions of parboiled spinach and sorrel, season to taste with ground nutmeg, pepper and salt, and add sufficient drippings to ...

Turnips
Do not spoil turnips by overcooking. The flat white summer turnip when sliced will cook in thirty minutes. The winter turnip requires from...

Boiled Turnips
Have the turnips peeled and sliced. Drop the slices into a stew-pan with boiling water enough to cover generously. Cook until tender, then...

Hashed Turnips
Chop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of s...

Kohl-rabi With Breast Of Lamb
Strip off the young leaves and boil in salt water. Then peel the heads thickly, cut into round, thin slices, and lay in cold water for an ...

Kohl-rabi
Kohl-rabi is fine flavored and delicate, if cooked when very young and tender. It should be used when it has a diameter of not more than t...

Kale
Remove all the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the prop...

Swiss Chard
This vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root. It is cultivated like spin...

Stewed Tomatoes
Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twent...

Canned Tomatoes, Stewed
Salt, pepper; add a lump of butter the size of an egg and add one tablespoon of sugar. Thicken with one teaspoon of flour wet with one tab...

Fried Tomatoes
Cut large, sound tomatoes in halves and flour the insides thickly. Season with a little salt and pepper. Allow the butter to get very hot ...

Fried Green Tomatoes
Cut into thin slices large green tomatoes, sprinkle with salt and dip into cornmeal, fry slowly in a little butter till well browned; keep...

Tomato PurÉe
Scald the tomatoes, take off the skins carefully and stew with one teaspoon each of butter and sugar; salt and pepper to taste. This is en...

Scalloped Tomatoes
Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish wi...

Stuffed Tomatoes
Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp. Have in readiness a dressing made from...

Tomatoes With Rice
Take six large tomatoes, pour boiling water over them and skin them. Scrape all the inside out with a spoon, put in saucepan together with...

Tomato Custards
Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsl...

Baked Tomato And Egg Plant
Take a deep earthenware dish, pour into it a cup of cream; cut several slices of eggplant very thin, salt well, and line the dish with the...

Creole Tomatoes
Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of butter. Cut six tomatoes in half, sp...

String Beans With Tomatoes
Cut off both ends of the beans, string them carefully and break into pieces about an inch in length and boil in salt water. When tender dr...

String Beans With Lamb
Take a small breast of lamb, two large onions, one-quarter peck of beans (string and cut in long thin pieces); skin six large tomatoes, an...

Sweet Sour Beans
If you use canned string beans, heat some fat in a spider and put in one tablespoon of flour; brown slightly; add one tablespoon of brown ...

String Or Green Snap Beans
Cut off the tops and bottoms and "string" carefully; break the beans in pieces about an inch long and lay them in cold water, with a littl...

Potatoes
Potatoes are valuable articles of food and care should be taken in cooking them. The most economical method is to cook them in their "jack...

Potatoes For Twenty People
To serve twenty people one-half peck of potatoes is required. ...

Boiled Potatoes
Peel six or eight potatoes, and put them on in boiling water to which has been added one teaspoon of salt. Boil as above. The saucepan use...

Baked Potatoes, No. 1
Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a buttered dish. Lay a ...

Baked Potatoes, No. 2
Wash large potatoes and bake in a quick oven until soft, which will take about three-quarters of an hour. This is the most wholesome way o...

Potato Balls With Parsley
Pare very thin, medium potatoes as near a size as possible. Have ready a pot of boiling water, salted, drop in the potatoes and keep them ...

New Potatoes
Brush and scrape off all the skin of six potatoes and boil for half an hour in salted boiling water, drain, salt and dry for a few minutes...

Mashed Potatoes
Old potatoes may be used. Pare as many potatoes as required. Boil in salt water, drain thoroughly when done and mash them in the pot with ...

Scalloped Potatoes, No. 1
Grease a pan with butter. Choose the potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking. Cut them i...

Scalloped Potatoes, No. 2
Cut two cups of cold potatoes into cubes; mix well with two cups of cream sauce, adding more seasoning if necessary; pour into a baking di...

Roast Potatoes
Take either sweet or Irish potatoes, or both; pare, wash, and salt them, and lay them around the meat, and let them roast for about three-...

Creamed Potatoes
Make a cream sauce, a little thinner than usual by adding a little extra milk. Cut two cups of boiled potatoes into small cubes and mix th...

Potatoes Au Gratin
Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring all to a boil; remove and add three tablespoons ...

German Fried Potatoes
Cut up some raw potatoes quite thin, salt and pepper and drop in boiling fat. Cover up at first to soften them. Turn frequently to prevent...

Saratoga Chips
Proceed as above; but do not cover and do not take as many potatoes at one time. HASHED BROWN POTATOES, LYONNAISE Finely hash up six cold ...

Curried Potatoes
Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color. Add two cups of boiled potatoes, cut i...

Potato Cakes
Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well wit...

Potatoes And Corn
Butter well a deep baking dish, holding a quart or more. In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using...

French Fried Potatoes
Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop...

Potatoes With Caraway Seeds
Boil medium-sized potatoes in their jackets until tender, peel while hot. Put two tablespoons of butter or fat in spider, when hot add pot...

Potatoes And Pears
Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook u...

Imitation New Potatoes
Buy a potato cutter at a first-class hardware store, and with it cut the potatoes to the size of a hickory nut, and then fry or steam them...

Potato Ribbon
Pare and lay in cold water (ice-water is best) for half an hour. Select the largest potatoes, then cut round and round in one continuous c...

Stewed Potatoes With Onions
Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add goose-oil (in fact any kind of drippings from...

Stewed Potatoes, Sour
Put a tablespoon of drippings in a kettle, and when it is hot cut up an onion fine and fry in the hot fat, cover closely. Put in potatoes,...

Stewed Potatoes
Pare and quarter, and put on to boil. When almost done drain off the water, add one cup of milk, one tablespoon of butter, a little choppe...

Stuffed Potatoes
Take as many potatoes as are needed; when done, cut off one end and take out inside; mash this and mix with it one tablespoon of butter, a...

Bohemian Potato Puff
Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little; add one teaspoon of sa...

Potatoes (hungarian Style)
Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain. Add one-third cup of b...

Potato Puff
Take two cups of cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything ...

Potato Surprise
Take large potatoes, parboil without peeling, cut a small piece of one end of the potato and scoop out the inside. Mince two ounces cooked...

Boiled Sweet Potatoes
Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry. ...

Fried Sweet Potatoes
Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be f...

French Fried Sweet Potatoes
Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a sk...

Roast Sweet Potatoes
These are commonly called "baked" sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easi...

Serve In Their "jackets."
ROAST SWEET POTATOES WITH MEAT Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarte...

Sweet Potatoes And Apples
Wash and pare long sweet potatoes. Cook in boiling salted water until almost soft; drain and cut slices crosswise, two inches high. Core, ...

Candied Sweet Potatoes
Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side...

Dried Beans
Look the beans over carefully to remove all dirt and pebbles, then wash clean. Soak them overnight in plenty of cold water. In the morning...

Sweet Sour Beans And Linzen
Soak overnight and drain the beans, boil in salted water until tender; drain and prepare by adding salt and pepper to taste, thicken with ...

Haricot Beans And Beef
Wash two cups of haricot beans and leave them covered with two pints of water overnight. Next day brown one coarsely chopped onion in a li...

Beans And Barley
Soak one-half cup of navy beans in cold water overnight. Drain and cook in one quart boiling water with one teaspoon of salt until tender ...

Dried Lima Beans, Baked
Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh water, bring quickly to the boiling point, then let simmer until ...

Farsole
Soak the large, very hard Lima beans overnight. To a pound of beans take two large onions. When the beans are soft add the onions browned ...

Farsole Dulce
Soak dried Lima beans in cold water overnight. Drain, put on with very little water, add one tablespoon of fat, peel of lemon or orange. W...

Slaitta (roumanian)
Soak one pound medium-sized white beans overnight. Put on to boil in cold water, when soft, mash, adding a little warm water while mashing...

Baked Lentils (linzen)
Pick and wash one-half pound of lentils and soak them in cold water overnight. In the morning put them over the fire in a large saucepan w...

Meat Substitutes
The following recipes contain as much nourishment as any meat dish and can readily be substituted for meat at a meal. ...

Lentil Sausages
For each person soak one tablespoon of lentils overnight. Then drain and leave them spread on a dish for a day. When ready to use, chop th...

Mock Chile Con Carne
Pick over and wash two cups of kidney beans, soak in one quart of water. Next morning bring to a boil in fresh water, drain, cover beans w...

Spanish Beans
Soak two cups of beans overnight. Drain and boil until the skin cracks, and let one cup of water remain on the beans. Chop fine one onion ...

Pea PurÉe
Pick over and wash two cups of dried peas. Soak them over night or for several hours in cold water. Put them on to boil in three pints of ...

Kidney Beans With Brown Sauce
Pick over and wash one pint (two cups) of kidney beans let soak overnight in cold water. Drain and cook in fresh salted water till tender....

Nahit (russian Peas)
Place one pound Russian peas in granite kettle, add one tablespoon of salt and hot water to more than cover and let soak twelve hours or m...

Boiled Chestnuts
Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding sufficient salt to make them pala...

Chestnut PurÉe
Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth. I...

Roasted Chestnuts
With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the she...

Chestnuts And Prunes
Peel one pint of chestnuts and skin, then boil until tender. Boil one pint of prunes till tender. Mix chestnuts and prunes together, leavi...

Chestnuts And Raisins
Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and remove the skins; put in cold water for half an...

Boston Roast
Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to tas...

Nut Loaf
Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cu...

Nut Roast
Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil. Drain again, put in fresh water ...

Vegetable Meat Pie
Soak one-half cup of Lima beans overnight; in the morning let them boil rapidly for one-half hour. Drain, slip the beans from their skins ...

Roasting
Allow 15 minutes to warm the meat through, and after that, figure the time. Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18...

Broiling
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes. Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to ...

Boiling
Beef Slowly, 40 to 60 minutes per pound Mutton Slowly, 20 minutes per pound Corned Beef Sl...

Vegetables
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts--15 to 20 minutes. Rice, potatoes, macaroni, summer squash, ...

Mayonnaise Dressing
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel fille...

Mayonnaise With Whipped Cream
When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirr...

Colored Mayonnaise
To color mayonnaise, chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressin...

White Mayonnaise
To make white mayonnaise, follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when fini...

Russian Dressing
Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomat...

Mustard Dressing
Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two teaspoons of French mustard, salt, pepper, and little sugar. Add a litt...

Sour Cream Dressing
Mix one cup of sour cream and three eggs, well beaten. Dissolve two tablespoons of sugar and one tablespoon of mustard in one-half cup of ...

Boiled Dressing
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour and a few grains of cayenne. Beat th...

French Dressing
Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and fou...

Dressing For Lettuce
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops...

Green Salads
Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ...

Lettuce
The French style of making lettuce salad is as follows: After dressing the salad, mix it in one tablespoon of oil, then take only two tabl...

Chiffonade Salad
Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressi...

Asparagus Salad
Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, wit...

Beet Salad
Boil beets when tender, skin quickly white hot and slice them into a bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some carawa...

Beet And Cauliflower Salad
Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley. Pour over th...

String Bean Salad
String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add one level tablespoon of wilt and...

Bohemian Salad
Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled bee...

Boiled Celery Root Salad
Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remov...

Celery Root Baskets
Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (...

Chestnut Salad
Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve o...

Cold Slaw Or Cabbage Salad
Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in co...

Dressing For Cold Slaw
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, po...

Cucumber Salad
Pare thickly, from end to end, and lay in ice-water one hour; wipe them, slice thin, and slice an onion equally thin. Strew salt over them...

Cauliflower Salad
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender. When done, remove the cloth, pour t...

Eggplant Salad (roumanian)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a littl...

Stuffed Tomatoes
Select round, very firm and even sized tomatoes, cut off the top (reserve to use as a cover), scrape out the inside, being very careful to...

Lima Bean Salad
Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoo...

Pepper And Cheese Salad
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped ...

Green Peppers For Salad
Put whole, green sweet pepper in boiling water and cook until tender. Place on platter and drain. Make a dressing of vinegar, salt, sugar ...

Pepper Salad
Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise. ...

Potato Salad, No. 1
Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spr...

Potato Salad, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel them, just wash and scrub the potatoes thoroughly in cold water. ...

Potato Salad, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and...

Squash Salad (turkish Style)
Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in...

Waldorf Salad
Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablesp...

Water-lily Salad
Boil twenty minutes, one egg for each lily; remove shell and while still warm cut with silver knife in strips from small end nearly to bas...

Marshmallow Salad
Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple. Let the marshmallows be mixed wit...

Cottage Cheese Salad
Mix thoroughly one pound of cheese, one and one-half tablespoons of cream, one tablespoon of chopped parsley and salt to taste. First fill...

Cream Cheese Salad
Moisten a cream cheese with cream and beat to a froth. Arrange in a mound shape on a dish and turn preserved gooseberries over it. Serve w...

Fruit Salad
Slice one pineapple, three oranges, and three bananas. Pour over it a French mayonnaise, put on lettuce leaves and serve at once. For thos...

Fruit And Nut Salad
Slice two bananas, two oranges and mix them with one-half cup of English walnuts and the juice of one-half lemon with French dressing. Ser...

Grape-fruit Salad
Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and sti...

Banana Dainty
Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap whi...

Hungarian Fruit Salad
Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill ap...

Nut Salad
Make a plain grape-fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds or pecans mixed. Pour o...

Russian Fruit Salad
Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dis...

Fish Salad
Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake. If fresh fish...

Fish Salad For Twenty People
Boil four pounds of halibut, cool and shred fish. Marinate the fish as directed. When ready to serve add six hard-boiled eggs chopped, and...

Mayonnaise Of Flounder
Put some fillets of flounder into boiling water with a little salt and lemon juice, and cook until tender, then drain thoroughly. When col...

Herring Salad, No. 1
Soak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces....

Herring Salad, No. 2
Soak three nice herrings in cold water three hours. Then remove the head and tail and bones. With a scissors cut in pieces as small as dic...

Hungarian Vegetable Salad
Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. ...

Salmon Salad
Either cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the out...

Mackerel Salad
Procure a nice fat mackerel, boil, and when cold, proceed same as for "Salmon Salad," only do not cut the pieces quite as small. ...

Monterey Salad
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sar...

Russian Salad
Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled...

Niagara Salad
Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one gr...

Chicken Salad
Place the chicken in boiling water, add one onion, a bay leaf and six cloves. Bring to a boil and let it boil rapidly for five minutes. Re...

Brain Salad
Scald brains with boiling hot water to cleanse thoroughly. Boil until tender, in fresh cold salt water, being careful to remove from water...

Sweetbread Salad
Take cucumbers and cut lengthwise to serve the salad in; scrape out the inside and salt well, then squeeze and use this to mix with the fi...

Veal Salad
Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of th...

Neapolitan Salad
Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the car...

Blueberries
Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk. ...

Raspberries
Pick over carefully, set on ice, and serve in a dish unsugared. Strawberries may be served as above. ...

Raspberries And Currants
These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sug...

Strawberries
Pick nice ripe berries, pile them in a fruit dish. Strew plenty of pulverized sugar over them and garnish with round slices or quarters of...

Bananas
May be sliced according to fancy, either round or lengthwise. Set on ice until required. Then add sugar, wine or orange juice. In serving,...

Chilled Bananas
Cut ice-cold bananas down lengthwise, and lay these halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar....

Grape Fruit
Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar, or loosen pulp; cut out pithy white centre; wipe knife after each ...

Oranges
Cut an orange in half crosswise. Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary. ...

Pineapple
Peel the pineapple, dig out all the eyes, then cut from the core downward, or chop in a chopping-bowl, and set on ice until ready to serve...

Peaches
Peel fine, ripe freestone peaches. Cover plentifully with pulverized sugar, and serve with whipped cream. The cream should be ice cold. Pe...

Watermelons
Use only those melons that are perfectly ripe. Do not select those that are very large in circumference; a rough melon with a bumpy surfac...

Snowflakes
Grate a large cocoanut into a fruit dish, and mix it thoroughly and lightly with pulverised sugar. Serve with whipped or plain sweet cream...

Tutti-frutti
Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle with pulverized sugar, and serve either with wine or cream. You m...

Ripe Tomatoes
Select nice, large, well-shaped tomatoes, pare, slice and put on ice. When ready to serve sprinkle each layer thickly with pulverized suga...

Pineapple SoufflÉ
Take a nice ripe pineapple, grate it and sweeten to taste. Beat the whites of two eggs stiff and mix with the pineapple. Before serving, w...

Frosted Apples
Pare and core six large apples. Cover with one pint of water and three tablespoons of sugar; simmer until tender. Remove from the syrup an...

Apple Float
Peel six big apples and slice them. Put them in a saucepan with just enough water to cover them and cook until tender. Then put them throu...

Apple Delight
Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots, sprinkle with blanche...

Apple Compote
Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare, quarter, core and lay them in cold water as soon as pared. Then take the...

Baked Apples
Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a c...

Steamed Sweet Apples
For this dish use sweet apples, and steam in a closely covered iron pot for three-quarters of an hour. Quarter and core five apples withou...

Fried Apples
Quarter and core five apples without paring. Put into a frying-pan one cup of sugar, one tablespoon of butter and three tablespoons of wat...

Apple Sauce Victoria
Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a pota...

Peach Compote
Pare the fruit, leave it whole and put on to boil with sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark...

Compote Of Raspberries
Make a syrup of half a pound of sugar and half a cup of water, put into it one quart of berries which have been carefully picked and washe...

Compote Of Pineapple
Cut off the rind of a pineapple, core and trim out all the eyes. Cut into desired slices. Set on to boil with half a pound of sugar, and t...

Compote Of Pears
It is not necessary to take a fine quality of pears for this purpose. Pare the fruit, leaving on the stems, and stew in sugar and a very l...

Huckleberry Compote
Pick over a quart of huckleberries or blueberries, wash them and set to boil. Do not add any water to them. Sweeten with half a cup of sug...

Rhubarb Sauce
Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until sof...

Baked Rhubarb
Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with flour and put in baking dish with one cup of sugar sprinkled over...

Fig Sauce
Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or oth...

Dried Fruits
To cook dried fruits thoroughly they should after careful washing be soaked overnight. Next morning put them over the fire in the water in...

Stewed Prunes
Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak, for although the fruit is sw...

Baked Prunes
Cook prunes in an earthenware bean pot in the oven. Wash and soak the prunes and put them in the pot with a very little water; let them co...

Prunes Without Sugar
Wash prunes thoroughly, pour boiling water over same and let them stand for ten minutes. Then drain and pour boiling water over them again...

Steamed Prunes
Steam until the fruit is swollen to its original size and is tender. Sprinkle with powdered sugar and squeeze lemon juice over them. ...

Prune SoufflÉ
Remove the pits from a large cup of stewed prunes and chop fine. Add the whites of three eggs and a half cup of sugar beaten to a stiff fr...

Sweet EntrÉe Of Ripe Peaches
Take large, solid peaches, pour boiling water over them so that the skin may be removed smoothly. Have ready thick syrup made of sugar and...

Noodles
Beat three whole eggs very light and sift in sufficient flour to make a stiff paste. Work until smooth, break off a piece and roll out on ...

Broad Noodles
Make noodles as above and when drained sprinkle with fine noodles which have been browned in two tablespoons of sweet dripping; serve as a...

Noodles With Butter
Plunge one pound of noodles into two quarts of boiling water and cook for fifteen minutes. Drain well, replace in the same pan, season wit...

Noodles With Cheese
If you make the noodles at home, use two eggs for the dough; if you buy macaroni use one-quarter of a pound, cut up and boil in salt water...

Noodles And Apples
Peel and cut six apples. Take broad noodles made out of three eggs, boil them fifteen minutes, drain, then mix with two tablespoons of fre...

Scalloped Noodles And Prunes
Make broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and ci...

Noodles And Mushrooms
Make broad noodles, boil and serve with melted butter spread over the noodles and this sauce: Brown a tablespoon of butter in the skillet,...

PfÄrvel--fleischig
Make as much egg barley as required. Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown, add the dried egg...

Boiled Macaroni
Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Gr...

Spaghetti
Spaghetti is a small and more delicate form of macaroni. It is boiled until tender in salted water and is combined with cheese and with sa...

Baked Macaroni With Cheese
Cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the ...

Savory Macaroni
After baking; some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles. Break half a pound of ma...

Dumplings For Stew
Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water and a little salt. Stir all lightly together and...

Spaetzlen Or Spatzen
Sift two cups of flour into a bowl, make a depression in the centre and break into it two eggs, add a saltspoon of salt and enough water o...

Sour Spatzen
Brown three tablespoons of flour with one tablespoon of sweet drippings, add a small onion finely chopped, then cover the spider and let t...

Milk Or Potato Noodles
Boil seven or eight potatoes, peel and let them stand several hours to dry; then grate them and add two eggs, salt and enough flour to mak...

Wiener Kartoffel Kloesse
Boil eight potatoes. When they are very soft drain off every drop of water, lay them on a clean baking-board and mash them while hot with ...

Bairische Dampfnudeln, No. 1
Soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a bo...

Bairische Dampfnudeln, No. 2
Make the dough just as you would in the above recipe, adding a tablespoon of butter, and after they have risen steam instead of baking the...

Apple Slump
Pare, core and quarter apples, add a little water and sugar to taste, stew until tender and cover with the following mixture: Sift one pin...

Boiled Apple Dumplings
Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour. To a second cup of flour, add two tea...

Farina Dumplings
Beat yolks of four eggs with three tablespoons of goose, turkey or chicken fat, but if these are not convenient, clear beef drippings will...

Huckleberry Dumplings
Take a loaf of stale bread; cut off the crust and soak in cold water, then squeeze dry. Beat three eggs light, yolks and whites together a...

Plum Knoedel (hungarian)
Boil several potatoes, mash, mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the ...

Pear Dumpling (birne Kloesse)
Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fi...

Peach Dumplings
Make a dough of a quart of flour and a pint of milk, or water, a tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; ...

Cherry Roley-poley
Make a rich baking-powder biscuit dough, and roll it out until it is about two-thirds of an inch thick. Pit and stew enough cherries to ma...

Shabbas Kugel
Soak five wheat rolls in water, then press the bread quite dry, add one cup of drippings or one-half pound of suet chopped very fine, a pi...

Kugel (scharfe)
If one desires an unsweetened kugel omit the sugar and cinnamon in the recipe above and season with salt and pepper. When required for any...

Kugel
Soak five ounces of white bread--it may be stale bread--in cold water; then squeeze out every bit of water, put it in a bowl, add three-fo...

Noodle Kugel
Cook three cups of broad noodles in salted boiling water ten minutes. Drain and add three-fourths cup of chicken or goose fat and four egg...

Pear Kugel
Cream one cup of rendered fat with one cup of sugar, add one-half loaf of bread, previously soaked and pressed dry, a little salt, one-fou...

Kraut Kugel
Chop up cabbage and let stew in fat slowly until quite brown. Do this the day previous to using. Next day mix in with the stewed cabbage o...

Apple Kugel
Soak half a loaf of bread in water and squeeze dry, shave a cup of suet very fine and cut up some tart apples in thin slices. Add sugar, r...

Rice Kugel
Boil one cup of rice in water until done, then let it cool. In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup...

Apple Schalet, No. 1
Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumbl...

Apple Schalet, No. 2
Line an iron pudding-dish with schalet dough, greasing it well before you do so. Chop up some apples quite fine, put on the crust, also so...

Schalet Dough (merber Deck)
Cream four tablespoons of drippings, add a pinch of salt, two tablespoons of granulated sugar, beat in well one egg, add one cup of sifted...

Noodle Schalet
Make the quantity of noodles desired, then boil. When done, drain through colander, pouring cold water over the noodles. When all the wate...

Carrot Schalet
Boil one pound of carrots, let them get perfectly cold before grating them. In the meanwhile cream a heaping tablespoon of drippings or ch...

Seven Layer Schalet
Take two cups of flour, one egg, three tablespoons of fat, one cup of water, a little sugar, pinch of salt, and knead lightly. Put dough a...

Boiled Potato Pudding
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup of blanched and pounded almonds; grate in the peel, also the juic...

Potato Schalet
Peel and grate five or six large potatoes and one onion. Soak some bread and two or three crackers. Press out the water and add to the pot...

Sweet Potato Pudding
Take one quart of grated, raw sweet potatoes, one tablespoon leach of meat fat and chicken fat, one half pound of brown sugar, one-half pi...

Apple Strudel, No. 1
Sift two cups of flour, add pinch of salt and one teaspoon of powdered sugar. Stir in slowly one cup of lukewarm water, and work until dou...

Apple Strudel, No. 2
Into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt. Beat one egg lightly and add it to one-thi...

Rahm Strudel
Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large ...

Cherry Strudel
Make a dough of two cups of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough back ...

Mandel (almond) Strudel
Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of almonds and grind, when dried beat the yolks of four eggs light wit...

Cabbage Strudel
Heat one-half cup of goose-fat, add one medium-sized cabbage and let it simmer until done, stirring constantly to keep from burning. While...

Quark Strudel (dutch Cheese)
Make a strudel or roley-poley dough and let it rest until you have prepared the cheese. Take half a pound of cheese, rub it through a coar...

Strudel Aus Kalbslunge
Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook unti...

Rice Strudel
Prepare the dough same as for Apple Strudel. Leave it in a warm place covered, until you have prepared the rice. Wash a quarter of a pound...

Laws About Cereals
To discover if cereals such as barley, wheat, oats, farina or cornmeal are kosher, place them on a hot plate, if no worms or other insects...

Oatmeal Porridge
As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the p...

Cold Oatmeal
Oatmeal is very good cold, and in summer is better served in that way. It can be turned into fancy molds or into small cups to cool, and w...

Oatmeal With Cheese
Cook one cup of oatmeal overnight and just before serving add one tablespoon of butter and one cup grated cheese. Stir until the cheese is...

Baked Apple With Oatmeal
Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a...

Wheat Cereals
Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are greatly improved by the addition...

Cornmeal Mush
Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixtu...

SautÉd Cornmeal Mush
Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt ...

Farina
To one-half cup of farina take one teaspoon of salt; pour gradually into three cups of boiling water and cook the mixture in a double boil...

Hominy
Get the unbroken hominy and after careful washing soak it twenty-four hours in the water. Cook one cup of hominy slowly in the same water ...

Marmelitta
Take two cups of coarse cornmeal and four cups of cold water put on to boil; add one-half teaspoon of salt. Stir the cornmeal continually ...

Polenta
Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper an...

Barley, Tapioca, Sago, Etc
Add one teaspoon of salt to one quart of boiling water and pour gradually on one-half cup of barley or other hard grain and boil until ten...

Boiled Rice
Put one-half cup of rice in a strainer; place the strainer over a bowl nearly full of cold water; rub the rice; lift the strainer from the...

Rice In Milk
Clean the rice as for boiling in water; and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt...

Rice With Grated Chocolate
Cook one-half cup of rice, place in hot serving dish, sprinkle generously with grated sweet chocolate; set in oven one minute and serve. ...

Steamed Rice
Wash two cups of rice carefully put in double boiler; add eight cups of cold water and a pinch of salt and steam for two hours; do not sti...

Apples With Rice
Boil one cup of rice in water or milk; rub the kettle all over with a piece of butter before putting in the rice, season with salt and add...

Boiled Rice With Pineapple
Boil as much rice as desired and when done slice up the pineapple and add, with as much sugar as is required to sweeten to taste. ...

Baked Rice
Arrange two cups of boiled rice in a baking dish in layers, covering each with grated cheese, a little milk, butter, salt and red pepper. ...

Sweet Rice
Clean and wash one cup of rice. Put on to boil with cold water, add a pinch of salt. When done drain off the water, if any; add two cups o...

Eggs Baked In Rice
Line a buttered dish with steamed rice. Break the eggs in the centre, dot with butter, sprinkle with salt, pepper and bake in a moderate o...

Rice And Nut Loaf
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with an equal quantity of bread crumbs. Add level teaspoon of salt and ...

Pilaf
Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the ...

Spanish Rice
Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic m...

Left-over Cereals
Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by l...

To Preserve Eggs
In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect...

To Keep Egg Yolks
The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold wat...

Poached Or Dropped Eggs
Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not ...

Boiled Eggs
Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may b...

Scrambled Eggs
Break into a bowl as many eggs as required, add salt and pepper. Have some very hot butter in the frying-pan on the stove; pour in the egg...

Fried Eggs
Melt in a frying-pan a piece of butter, or fat for a meat meal. When hot, drop in the eggs, one at a time, being careful not to break the ...

Baked Eggs
Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole. Put on each egg a bit of butter, a little ...

Baked Eggs With Cheese
Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablesp...

Tomato With Egg
Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley. Place in moderate o...

Baked Egg With Tomatoes
Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; sea...

Plain Omelet
To make an omelet for breakfast or luncheon for two persons, take three eggs, three tablespoons of sweet milk and a saltspoon of salt. Whi...

Sweet Omelet
Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the y...

Sweet Omelet For One
One egg, beat white separately, two tablespoons of cold sweet milk, a pinch of salt. Brown on both sides or roll, spread with compote or s...

Spanish Omelet
In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of...

Rum Omelet
Take six eggs, beat whites and yolks well, add a pinch of salt and a teaspoon of brandy. Fry in a spider quickly and spread with a compote...

Sweet Almond Omelet
Prepare one-half cup of sweet almonds, blanched, chopped fine and pounded smooth. Beat four eggs slightly, add four tablespoons of cream a...

Corn Omelet
Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob). Add to that the yolk of one egg, well beaten...

Herb Omelet
Take six eggs and beat well in a bowl. Add two tablespoons of cold water and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoo...

Eggs Poached In Tomato Sauce
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a p...

Eggs Piquant
Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vineg...

Omelet SoufflÉ
Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one le...

White Sauce Omelet
Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one t...

Eggs With Cream Dressing
Blend two tablespoons of butter with three tablespoons of flour. Place on range and stir until the butter is melted. Add one and one-half ...

Scalloped Eggs
Use above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over dish and bake fifteen minutes in a hot ...

Eggs À La Mexicana
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter half an onion and one clove of garlic...

Eggs Spanish
Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onio...

Fresh Mushrooms With Eggs
Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions wit...

Egg Rarebit
Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Chop three hard-boiled eggs...

Krosphada
Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently...

Curried Eggs
Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored. Then add one tablespoon of curry...

Fricasseed Eggs
Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teasp...

Eggs En Marinade
Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Pu...

Scalloped Eggs (fleischig)
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to ...

Scrambled Eggs With Brains
Scald brains with hot water, clean and skin, and boil a few minutes in fresh water. Melt a little fat in skillet, put in brains, finely ch...

Scrambled Eggs With Sausage
Take one pound of cold, boiled sausage, skin and slice in half-inch pieces. Place in a frying-pan with two tablespoons of hot fat; brown o...

Cottage Cheese (pot Cheese)
Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing i...

Koch Kaese (boiled Cheese)
Press one quart of fine cottage cheese through a coarse sieve or colander and set it away in a cool place for a week, stirring it once or ...

A Delicious Cream Cheese
Sweet milk is allowed to stand until it is like a jelly, but does not separate. Then it is poured into a cheese-cloth bag and hung up to d...

Cheese Balls, No. 1
Take one cake of cream cheese, one-quarter of a pound of chopped figs, one-quarter of a pound of chopped walnuts, roll into balls and serv...

Cheese Balls, No. 2
Mix one cake Neufchatel cheese, a piece of butter the size of the cheese, one tablespoon of cream, one-quarter teaspoon of salt and six da...

Cheese SoufflÉ
Dissolve one and one-half tablespoons of butter, add one tablespoon of flour, stir until it loosens from the pan; add one and one-half cup...

Welsh Rarebit
Melt one tablespoon of butter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirrin...

Golden Buck
One pound of cheese, one-eighth pound of butter, one-half glass of ale, one teaspoon of mustard, one egg (well beaten), and salt and papri...

Cheese Bread
Take six thick slices of stale bread, well buttered; cut them in two; dip into milk; then place in a baking dish, with alternating layers ...

Rice And Cheese
Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarte...

Macaroni And Cheese
Break three ounces of macaroni--noodles or spaghetti answer equally well--into small pieces, boil in rapidly boiling salted water; when te...

Cheese Omelet
Cook in double boiler one cup of milk, add one tablespoon of butter, one tablespoon of flour blended together and cook till thick; one cup...

Cheese Fondue
Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a speck of bicarbonate of soda in a drop of hot water and add to the ...

Crackers And Cheese
Split in two some Bent's water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; t...

Ramekins Of Egg And Cheese
Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter. Place the mixture in...

Flour
The housekeeper should know about the different kinds of flour. We get the bread flour from the spring wheat; the pastry flour from the wi...

Yeast
In cities where fresh compressed yeast can be obtained, it is not worth while to prepare one's own. Compressed yeast is always in proper c...

Home Made Yeast
Grate six large raw potatoes, have ready a gallon of water in which you have boiled one and one-half cups of hops. Strain through a fine h...

To Make Bread
Try the yeast always by setting to raise in a cup of lukewarm water or milk, if you use compressed yeast add salt and sugar. If it rises i...

White Bread
Set the dough at night and bake early in the morning; take one-half cake of compressed yeast, set in a cup of lukewarm milk or water addin...

Individual Loaves
Make dough according to the above recipe. Work small pieces of dough into strands a finger long, and take three strands for each loaf. Mak...

Butterbarches
Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, add a teaspoon of salt, and a tablespoon of sugar and let it rise....

Barches
These are to be used for a meat meal and are made in the same manner as butter barches, omitting the milk and butter; use water and a litt...

Potato Bread
Add one medium-sized mashed boiled potato to any of the foregoing recipes. This will give a more moist bread, which retains its freshness ...

Graham Bread
Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of mi...

Gluten Bread
Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; a...

Raisin Bread
Make dough as directed for Butterbarches, using one-quarter cup of raisins and omitting the lemon and egg. Form in loaves, fill well-greas...

Rolled Oats Bread
Pour two cups of boiling water over two cups of rolled oats, cover and let stand until lukewarm. Dissolve one cake of compressed yeast and...

Potato-rye Bread
Cook one quart of potatoes diced, in boiling water until tender. Strain, reserving potato water. Measure and add enough more water to make...

Rye Bread (american) No. 1
Dissolve one cake compressed yeast in two cups of lukewarm water and one cup of milk which has been scalded and cooled; or if so desired t...

Rye Bread, No. 2
Sift three cups of rye flour, three cups of wheat flour and two teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast or...

Zwiebel Platz
Take a piece of rye bread dough. After it has risen sufficiently roll out quite thin, butter a long cake pan and put in the rolled dough. ...

Variety Bread
Dissolve one cake of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour...

Rolls
Take bread dough, when ready to shape into loaves and make a long even roll. Cut into small even pieces, and shape with thumb and fingers ...

Tea Rolls
Scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour. Beat thoroughly, cov...

Crescent Rolls
Take bread or kitchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick. Spread w...

Buns
Make same as tea rolls. When well risen mold into small round buns; place in well-greased pans, one inch apart. Coyer set aside to rise un...

Raisin Or Currant Buns
Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup ...

Bread Sticks
Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops...

French Rolls
Prepare the yeast as for bread and work just the same; add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg ...

Buttered Toast
Slice even slices of baker's bread, not too thin, put in biscuit pan on the top rack of a very hot oven, brown nicely on one side, then tu...

Milk Or Cream Toast
Toast as many slices of stale light bread as desired a light brown. Heat milk or cream, allowing one-half cup for each slice, add small lu...

Cinnamon Toast For Tea
Bread cut thin and browned, but not dried. Butter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered ...

Arme Ritter
Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a gri...

Rendered Butter
Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter u...

Coffee Cake (kuchen) Dough
Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of si...

Kaffee Kuchen (cinnamon)
Butter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then br...

Cinnamon Rolls Or Schnecken
Take half the kitchen dough. Roll one-half inch thick and spread well with melted butter. Sprinkle generously with scraped maple, brown or...

Abgeruehrter Kugelhopf
Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk; add a pinch of salt and one tablespoon of sugar,...

Plain Bunt Or Napf Kuchen
Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water. Stir the yeast ...

Chocolate Coffee Cake
Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing...

Pocket Books
Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enab...

Bola
Make a good, rich bread dough. Let it rise overnight; next morning; mix with dough two eggs; one-half pound of butter well kneaded; stand ...

French Coffee Cake (savarin)
Soak one cake of compressed yeast in a little lukewarm water or milk. Put the yeast in a cup, add two tablespoons of lukewarm water, a pin...

Baba À La Parisienne
Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at ...

Mohn (poppy Seed) Roley Poley
Roll out a piece of dough large enough to cover your whole baking-board, roll thin. Let it rise until you have prepared the filling; grind...

Mohn Wachtel
Take coffee cake dough. Let the dough rise again; for an hour, spread with a poppy seed mixture, after cutting into squares, fold into tri...

Mohntorts
Line a deep pie-plate with a thin sheet of kuchen dough, let it rise about half an hour, then fill with a poppy seed filling same as used ...

Small Mohn Cakes
Roll coffee cake dough out quite thin, spread with melted butter (a brush is best for this purpose). Let it rise a little while, then spri...

Puffs (purim)
Make the dough same as for Berliner Pfannkuchen, and when well risen roll out on a floured board one-half inch thick, cut in triangles, la...

Kindlech
Into a large bowl sift one pound of fine flour. Make a depression in the centre and pour into it one yeast cake dissolved in a little milk...

A Cheap Coffee Cake
This German coffee cake is made by kneading into a pint of bread dough one well-beaten egg, one-half cup of sugar, and a generous tablespo...

Bohemian Kolatchen
Make kuchen dough. Add a little cinnamon and mace and one teaspoon of anise seed, well pounded, or flavor to taste. Let rise till very lig...

Zwieback
Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted bu...

Sour Cream Kolatchen
Cream one-half cup of butter, add five yolks, two tablespoons of sugar, grated rind of a lemon, one cup of thick sour cream and one ounce ...

Russian Tea Cakes
Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll. Toss on board, roll out one-fourt...

Wiener Kipfel
Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of salt and one tablespoon of sugar, set away in a warm place to ris...

Spice Roll
Roll out coffee cake dough quite thin and let it rise half an hour, brush with melted butter and make a filling of the following: Grate so...

Wiener Studenten Kipfel
Make dough same as for Wiener Kipfel. Roll it out quite thin on a well-floured board and let it rise. Cut also into triangles (before you ...

Yeast Krantz
Take coffee cake dough, add one-fourth cup of washed currants. Let rise in warm place, then toss on floured board. Divide into three or fo...

Stollen
Sift two pounds of flour into a bowl and set a sponge in it with one cake of compressed yeast, one teaspoon of salt, one pint of lukewarm ...

Apple Cake (kuchen)
After the pan is greased with butter, roll out a piece of dough quite thin, lay it in the pan, press a rim out of the dough all around the...

Cheese Cake Or Pie
Take one and one-half cups of cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub a piece of sweet butt...

Cherry Cake
Line a cake-pan, which has been well-buttered, with a thin layer of kuchen dough. Stone two pounds of cherries and lay them on a sieve wit...

Peach Kuchen
Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coffee cake dough which has been rolled very thin ...

Fresh Prune Cake (kuchen)
Line a greased biscuit-pan with some of the coffee cake dough. Roll the dough thin and let it come up on the sides of the pan, then set as...

Prune Cake (kuchen)
Line one or two plates with a thin roll of kuchen dough and let it rise again in the pans which have been heavily greased. Have some prune...

Huckleberry Kuchen
Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Make a paste of corns...

Huckleberry Pie
Clean, pick and wash two cups of huckleberries, then drain them. Beat yolk of one egg and two tablespoons of sugar until light, add one ta...

Baking-powder
Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and one package of high-grade cornstarch together and sift them thorou...

Baking-powder Batters
Batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten. Pour-batter requires one measure of liquid to one...

Brown Bread
Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt. Dissolve one teaspoon of soda in one cup of m...

Corn Bread
Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of sugar, one-half teaspoon of salt, three teaspoons of baking-powder...

Bran Bread
Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well. Add one cup of...

Johnnie Cake
Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda, one-half cup sugar, add two eggs beaten with one and one-half cups...

Gingerbread
To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk, one tablespoon of butter, one or two...

White Nut Bread
Mix two and one-half cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one-half cup of sugar and one-half cup of ...

Baking-powder Biscuits
Sift two cups of flour with one-half teaspoon of salt, four teaspoons of baking-powder, and four tablespoons of butter; cut butter in with...

Drop Biscuit
Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed...

Sour Milk Biscuits
Mix and sift two cups of flour, one-half teaspoon of salt and one-half teaspoon of soda; cut in one tablespoon of butter, stir in with a k...

Muffins.
Light the burners of the gas oven before beginning to mix the muffins and work rapidly. Place in a mixing-bowl one well-beaten egg, two ta...

Bran Muffins
Sift one-half cup of white flour with one teaspoon of soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups ...

Corn Muffins, No. 1
Beat the yolks and whites of two eggs separately. Add to this two cups of flour, of which one is a full cup of white and three-quarters of...

Corn Muffins, No. 2
Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of sugar, one-half teaspoon of salt and one-half teaspoon of soda, a...

Graham Muffins
Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon...

Wheat Muffins
Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients tw...

Rice Muffins
Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder,...

Rye Flour Muffins
Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda; add one-half cup of molasses and o...

Gluten Gems
Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, st...

Eggless Ginger Gems
Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minut...

Popovers
Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt. Butter well the ...

One-egg Waffles
Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, a...

Three-egg Waffles
Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs b...

Doughnuts
Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted ...

French Doughnuts
French doughnuts are much daintier than the ordinary ones, and are easily made. Take one-half pint of water, one-half pint of milk, six ou...

Crullers
Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs. Mix well, then add one-half cup of ...

Crisco.
STRAWBERRY SHORTCAKE (BISCUIT DOUGH) Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of ...

Dough For Open Face Pies
The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckl...

Cinnamon Buns
Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoon...

Fruit Wheels
Sift together two cups of flour, two teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar. Rub in two large tabl...

Buckwheat Cakes
Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded an...

German Pancakes, No. 1
Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons...

German Pancakes, No. 2
Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, a...

German Pancakes, No. 3
Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth tea...

Bread Pancakes
Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons...

Grimslich
Half a loaf of bread, which has been soaked and pressed, two eggs; one-half cup of sugar, one-fourth cup raisins, one tablespoon of cinnam...

Potato Pancakes
Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flo...

Potato Cakes
Made just as pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above. ...

Sour Milk Pancakes
Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-...

French Pancake
Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then f...

Cheese Blintzes
With a fork beat up one egg, one-half teaspoon of salt, add one cup of water and one cup of sifted flour, beat until smooth. Grease a fryi...

Sweet Blintzes
These little pancakes may be filled with the fruit filling in following recipe; or with a poppy seed filling using one cup of seed and add...

Blintzes
Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of ...

Fritter Batter
Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk...

Bell Fritters
Stir three eggs until very light, then stir in one cup of sweet milk, then sift in three cups sifted flour; beat for ten minutes, then add...

Apple Fritters
Choose four sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat or oil. Drain on p...

Pineapple Fritters
Soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour. Drain and dip slices in batter and fry in hot...

Orange Fritters
Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a ...

Matrimonies
Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten y...

Queen Fritters
Put in a deep skillet on the fire one cup of water, one-fourth cup of fresh butter; when it comes to a boil, stir in one cup of sifted flo...

Vegetable Fritters
Cook the vegetables thoroughly; drain them, chop fine and add to the batter. Drop in boiling hot fat, drain and dry on paper. ...

Corn Fritters
Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this. Mix with the c...

Squash Fritters
Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk. It is assumed that the...

French Puffs (windbeutel)
Put one cup of water and one-quarter pound of butter on to boil. When it begins to boil stir in one-quarter pound of sifted flour. Stir un...

Shavings (kraus-gebackenes)
Sift about one pint of flour in a bowl, make a depression in the centre; break in five eggs, a pinch of salt, one teaspoon of ground cinna...

Snip Noodles, Fried
Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Br...

Noodle Puffs
Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide. Have a skillet ...

Snowballs (hesterliste)
Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg. Add one tablespoon of cream, one teaspoon o...

Macrotes
Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficie...

To Bake Cakes
Make sure the oven is in condition, it can better wait for the cake than the other way around. Light your gas oven five or ten minutes bef...

Time-table For Baking Cakes
Sponge cake, three-quarters of an hour. ...

Pound Cake, One Hour.
Fruit cake, three and four hours, depending upon size. Cookies, from ten to fifteen minutes. Watch carefully. ...

One Egg Cake
Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cu...

Little French Cakes
Beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour. Stir well and then add one egg which has b...

Cup Cake
Cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs, one at a time. Sift three cups of flour, measure ...

Gold Cake
Take one cup of powdered sugar, one-half cup of butter rubbed to a cream; add yolks of six eggs and stir until very light. Then sift two c...

White Cake
Cream three-quarters cup of butter and one and one-quarter cups of sugar very well. Stop stirring, pour one-half cup of cold water on top ...

Marble Cake
Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (...

Lemon Cake
Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a t...

Orange Cake
Beat light the yolks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated; one-half a c...

Potato Cake
Cream two-thirds cup of butter with two cups of granulated sugar; add one-half cup of milk, yolks of four eggs, one cup of hot mashed pota...

Pound Cake
Rub one pound of butter and one pound of powdered sugar to a cream, add the grated peel of a lemon, a glass of brandy and the yolks of nin...

Baking-powder Bunt Kuchen
Beat two whole eggs for ten minutes with two cups of sugar, two and one-half tablespoons of melted butter, add one cup of milk, three cups...

Quick Coffee Cake
Cream one-half cup of butter with one cup of sugar, add three eggs, one and one-half cups of flour, two teaspoons of baking-powder, mixed ...

Baking-powder Cinnamon Cake
Cream three-fourths cup of sugar with a piece of butter the size of an egg, beat together; then add two eggs, one-half cup of milk (scant)...

Covered Cheese Cake
Cream one cup of sugar with butter the size of an egg, add two eggs well beaten and one cup of water alternately with two and one-half cup...

Blitz Kuchen
Take one cup of powdered sugar, one-half cup of butter, one cup of pastry flour, one-quarter of a teaspoon of baking-powder, peel and juic...

Koenig Kuchen
Cream one-quarter cup of butter with one cup of sugar, yolks of six eggs, one-quarter pound of raisins, one-quarter pound of currants, jui...

Nut Cake
Take one-half cup of butter, three eggs, one and one-half cups of sugar, two and one-half cups of flour, two and one-half level teaspoons ...

Loaf Cocoanut Cake
Rub one cup of butter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifti...

Fruit Cake (wedding Cake)
Take one pound of butter and one pound of sugar rubbed to a cream, yolks of twelve eggs, one tablespoon of cinnamon, one teaspoon of allsp...

Apple Sauce Cake
This apple sauce cake will be found as delicious and tasty as the rich fruit cake, which is so difficult to prepare, and it is very much l...

Spice Cake
This spice cake is economical, easy to make and delicious, three qualities which must appeal to the housewife. Cream one cup of brown suga...

Apple Jelly Cake
Rub one cup of butter and two cups of sugar to a cream, add four eggs, whites beaten separately, one cup of milk, two teaspoons of baking-...

Cream Layer Cake
Rub one cup of butter and two scant cups of sugar to a cream; the yolks of four eggs beaten in well, add gradually one cup of milk and thr...

Cocoanut Layer Cake
Rub to a cream one-half cup of butter and one and one-half cups of pulverized sugar. Add gradually three eggs, one-half cup of milk and tw...

Bake In Layers.
Filling.--One grated cocoanut and all of its milk, to half of which add the beaten whites of two eggs and one cup of powdered sugar. Lay t...

Chocolate Layer Cake
Stir one scant half cup of butter to a cream with one cup of sugar. Add alternately one-half cup of sweet milk, yolks of two eggs which yo...

Caramel Layer Cake
Place one-half cup of sugar in pan over fire. Stir until liquid smokes and burns brown. Add one-half cup of boiling water and cook into sy...

Huckleberry Cake
Stir to a cream one cup of butter and two cups of powdered sugar and add gradually the yolks of four eggs. Sift into this three cups of fl...

Cream Puffs
One cup of hot water, one-half cup of butter; boil together, and while boiling stir in one cup of sifted flour dry; take from the stove an...

Chocolate Eclairs
To make éclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as...

Dobos Torte
Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites o...

Sponge Cake
Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five e...

Small Sponge Cakes
Separate the whites and yolks of four eggs, beat the whites stiff, and beat into them one-half cup of granulated sugar. Beat the yolks to ...

Dominoes
Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread i...

Lady Fingers
Beat the yolks of three eggs until light and creamy, add one-quarter pound of powdered sugar (sifted) and continue beating; add flavoring ...

Jelly Roll
Take three eggs creamed with one cup of granulated sugar, one cup of flour sifted with two teaspoons of baking-powder, add one-half cup of...

Angel Food
Sift one cup of pastry flour once, then measure and sift three times. Add a pinch of salt to the whites of eight or nine eggs or just one ...

Sunshine Cake
Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated rind of one lemon. In another bowl beat seven whites to a froth wi...

Mocha Torts
Beat one cup of powdered sugar with the yolks of four eggs; when very light, add one cup of sifted flour in which has been mixed one teasp...

Peach Shortcake
Make a sponge cake batter of four eggs, one cup of pulverized sugar, a pinch of salt and one cup of flour. Beat the eggs with the sugar un...

Bremen Apple Torte
Take seven peeled and cored apples, six tablespoons of sugar, two tablespoons of butter, and cook together until apples are soft. Cream si...

Vienna Prater Cake
Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifte...

Sand Torte
Cream one-half pound of butter with one-half pound of sugar; drop in, one at a time, the yolks of six eggs. Add one small wine glass of ru...

Brod Torte
Take six eggs, seven tablespoons of granulated sugar, seven tablespoons of bread crumbs, one-eighth pound of chopped almonds, one-half tea...

Rye Bread Torte
Beat the yolks of four eggs very light with one cup of sugar; add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-p...

Zwieback Torte
Beat the yolks of six eggs with one and one-eighth cups of sugar, add one-half box of zwieback, which has been rolled very fine, add one t...

Chocolate Brod Torte
Separate the yolks and whites of ten eggs. Beat the yolks with two cups of pulverized sugar. When thick add one and three-fourth cups of s...

Burnt Almond Torte
Beat up four eggs with one cup of sifted powdered sugar. Beat until it looks like a heavy batter. When you think you cannot possibly beat ...

Chocolate Torte
Take nine eggs, one-half pound of pulverized sugar, one-half pound of almonds, half cut and grated; one-half pound of finest vanilla choco...

Date Torte
Beat one-half pound of pulverized sugar with the yolks of six large eggs. Beat long and steadily until a thick batter. Add one-half pound ...

German Hazelnut Torte
Beat together for twenty minutes until very light the yolks of eight eggs with one-half pound of granulated sugar, then add the very stiff...

Linzer Torte
Cream one pound of butter with one pound of sugar until foamy, then add one by one four whole eggs. Mix well, then stir in three-fourths p...

Russian Punch Torte
Bake three layers of almond tart and flavor it with a wine glass of arrack. When baked, scrape part of the cake out of the thickest layer,...

Walnut Torte, No. 1
Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yolks of twelve eggs and three-fourths pound of sugar. ...

Walnut Torte, No. 2
Separate the yolks and whites of six eggs, being very careful not to get a particle of the yolks into the whites. Sift one-half pound of g...

Chestnut Torte
Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander. Beat well the yolks of six egg...

Nut Honey Cake
Mix two cups of brown sugar, two cups of honey, six egg yolks and beat them thoroughly. Sift together three cups of flour, one-quarter tea...

Boiled Icing
One cup of sugar, one-third cup of boiling water, white of one egg beaten stiff. Pour water on sugar until dissolved, heat slowly to boili...

White Caramel Icing
Put on to boil two cups of brown sugar, one cup of milk and a small lump of butter. Boil until it gets as thick as cream, then beat with a...

Maple Sugar Icing
Boil two cups of maple sugar with one-half cup of boiling water until it threads from the spoon. Pour it upon the beaten whites of two egg...

Unboiled Icing
Take the white of one egg and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar ...

Cocoanut Icing
Mix cocoanut with the unboiled icing. If you desire to spread it between the cakes, scatter more cocoanut over and between the layers. ...

Nut Icing
Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing recipes. Ice the top of cake with ...

Orange Icing
Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minute...

Chocolate Glazing
Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, ove...

Chocolate Icing, Unboiled
Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then ad...

Instantaneous Frosting
To the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth. Add three drops of rose-water, ten ...

Plain Frosting
To one cup of confectioner's sugar add some liquid, either milk or water, to make it the right consistency to spread, flavor with vanilla....

Almond Icing
Take the whites of two eggs and one-half pound of sweet almonds, which should be blanched, dried and grated or pounded to a paste. Beat th...

Mocha Frosting
One cup of pulverized sugar into which sift two dessertspoons of dry cocoa, two tablespoons of strong hot coffee in which is melted a piec...

Marshmallow Filling
Melt one-half pound marshmallows over hot water, cook together one cup of sugar and one-quarter cup of cold water until it threads thoroug...

Fig Filling
One pound of figs chopped fine, one cup of water, one-half cup of sugar; cook all together until soft and smooth. ...

Banana Filling
Mash six bananas, add juice of one lemon and three or more tablespoons of sugar; or add mashed bananas with whipped cream or boiled icing....

Cream Filling
Scald two cups of milk. Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt. Add to three...

Coffee Filling
Put three cups of warmed-over or freshly made coffee in a small casserole, add two tablespoons of powdered sugar, one-half teaspoon of van...

Lemon Jelly For Layer Cake
Take one pound of sugar, yolks of eight eggs with two whole ones, the juice of five large lemons, the grated peel of two, and one-quarter ...

Lemon Peel
Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often you will have use for the juice of lemons only. Then it will be e...

Lemon Extract
Take the peel of half a dozen lemons and put in alcohol the same as for vanilla. ...

Vanilla Extract
Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small...

Puff Paste Or Blaetter Teig
To make good puff paste one must have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp d...

Fleischig Pie Crust
For shortening; use drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, save all...

To Make And Bake A Meringue
To beat and bake a meringue have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar....

Pie Crust (merberteig)
Rub one cup of butter to a cream, add four cups of sifted flour, a pinch of salt and a tablespoon of brown sugar; work these together unti...

Parve, Cookie And Pie Dough
Sift into a mixing-bowl one and one-half cups of flour and one-half teaspoon of baking-powder. Make a depression in the centre; into this ...

Tartlets
Roll puff paste one-eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them...

Banbury Tarts
Cut one cup of seeded muscatel raisins and one cup of nuts in small pieces, add one cup of sugar, one well-beaten egg, one tablespoon of w...

Fruit Tartlets
If canned fruit is used, take a large can of any kind of fruit, drain all the syrup off and put in a saucepan with an equal quantity of su...

Apple Fladen (hungarian)
Rub together on a pastry-board one-half pound of sweet butter with one pound (four cups sifted) of flour, add four tablespoons of powdered...

Linser Tart
Make a dough of one-half pound each of flour, sugar and almonds that are grated with peel on, two eggs, a little allspice, a little citron...

Macaroon Tarts
Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven. Beat the whites of ...

Lemon Tart (fleischig)
Make a rich crust and bake in small spring form. Beat three whole eggs and yolks of three very light with one cup of sugar. Add juice of t...

Vienna Pastry For Kipfel
Take one-half pound of pot cheese and one-half pound of butter and two cups of flour sifted four times, add a pinch of salt and work these...

Cheese Straws
One-half cup of flour, two tablespoons of butter, four tablespoons of grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-w...

Lamplich
Make a mince-meat by chopping finely eight medium-sized apples, one-half pound each of raisins, currants and sugar, a little citron peel, ...

Mirlitious
Pound and sift six macaroons; add one tablespoon of grated chocolate and one pint of hot milk. Let stand ten minutes, and then add yolks o...

Apple Pie, No. 1
Pare, core and slice four apples. Line a pie-plate with plain pastry. Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-hal...

Apple Pie, No. 2
Put in saucepan one-half cup of sugar and one-fourth cup of water, let it boil a few minutes, then lay in five large apples or six small o...

Individual Apple Dumplings
Butter six muffin rings and set them on a shallow agate pan which has been well buttered. Fill the rings with sliced apples. Make a dough ...

Whipped Cream Pie
Make a crust as rich as possible and line a deep tin. Bake quickly in a hot oven and spread it with a layer of jelly or jam. Next whip one...

Grated Apple Pie
Line a pie-plate with a rich puff paste. Pare and grate four or five large tart apples into a bowl into which you have stirred the yolks o...

Apple Custard Pie
Line your pie-plates with a rich crust. Slice apples thin, half fill your plates and pour over them a custard made of four eggs and two cu...

Cherry Pie, No. 1
Line a pie-plate with rich paste, sprinkle cornstarch lightly over the bottom crust and fill with cherries and regulate the quantity of su...

Cherry Pie, No. 2
Pick the stems out of your cherries and put them in an earthen crock, then set them in the oven until they get hot. Take them out and seed...

Snowballs
Pare and core nice large baking apples, fill the holes with some preserves or jam, roil the apples in sugar and cover with a rich pie crus...

Blackberry And Currant Pie
When ready to make the pie, mix as much fruit in a bowl as required, sweeten, stirring the sugar through the berries and currants lightly ...

Custard Pie
Line the pie-plate with a rich crust. Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nut...

Cream Pie
First line a pie-plate with puff paste and bake, and then make a cream of the yolks of four eggs, a little more than a pint of milk, one t...

Cocoanut Pie
Line a pie-plate with puff paste and fill with the following custard: Butter size of an egg, creamed with one cup of granulated sugar, one...

Cocoanut Lemon Pie
Beat the yolks of six eggs and one cup of sugar until very light, squeeze in the juice of three lemons and the rind of two of them, stir w...

Lemon Pie, No. 1
Cover the reverse side of a deep pie-plate with a rich puff paste, and bake a light brown. Remove from the oven until the filling is prepa...

Lemon Pie, No. 2
Line a deep pie-plate with nice crust, then prepare a filling as follows: After removing the crust from two slices of bread about two inch...

Mock Mince Pie
Pare, core, and chop fine eight tart apples. Add one cup of seedless raisins, one-half cup of currants, one ounce of chopped citron, one-h...

Mince Pie
Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half pound chopped suet, shredded very fine, and all gristle removed. Mix ...

Pumpkin Pie
Press through a sieve one pint of stewed pumpkin, add four eggs and a scant cup of sugar. Beat yolks and sugar together until very thick a...

Grape Pie
Squeeze out the pulps and put them in one vessel, the skins into another. Then simmer the pulp a little and press it through a colander to...

Huckleberry Pie
Line a pie-plate with rich pastry. Pick, clean and wash one pint of huckleberries, drain and lay them thickly on the crust. Sprinkle thick...

Peach Cream Tarts
One cup of butter, and a little salt; cut through just enough flour to thoroughly mix, a cup of ice-water, one whole egg and the yolks of ...

Mock Cherry Pie
Cover the bottom of pie-plate with rich crust; reserve enough for upper crust. For filling use two cups of cranberries, cut in halves; one...

Peach Cream Pie
Line a pie-plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels...

Peach Pie, No. 1
Line a pie-plate with a rich pie-crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when o...

Peach Pie, No. 2
Pare, stone, and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your...

Pineapple Pie, No. 1
Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar h...

Pineapple Pie, No. 2
Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough ...

Prune And Raisin Pie
Use one-half pound of prunes, cooked until soft enough to remove the stones. Mash with a fork and add the juice in which they have been co...

Prune Pie
Make a rich pie paste. After the paste is rolled out thin and the pie-plate lined with it, put in a layer of prunes that have been stewed ...

Plum Pie
Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in flour. Li...

Rhubarb Pie
Make a very rich crust, and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour. Fill half-full of rhu...

Strawberry Pie
Make a rich fleischig pie-crust and bake on the reverse side of pie-pan. Pick a quart of berries, wash and drain, then sugar. Take the yol...

Sweet Potato Pie
Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of sweet milk. Beat three whole eggs very light with one-half cup of ...

Vinegar Pie
Line a pie-plate with a rich crust and fill with the following mixture: One cup of vinegar, two of water and two cups of sugar, boil; add ...

Mohntorte
Line a form with a rich puff paste, fill with half a pound of white mohn (poppy seed) which has been previously soaked in milk and then gr...

Raisin Pie
Line pie pan with rounds of rich pastry, fill with same mixture as for "Banbury Tarts"; cover with a round of pastry and bake a light brow...

Raisin And Rhubarb Pie
Chop one cup of rhubarb and one cup of raisins together, add two tablespoons of melted butter or chicken fat, grated rind and juice of one...

Sugar Cookies
In a mixing bowl put a cup of sweet butter and two cups of granulated sugar; beat these ingredients to a cream, then add three eggs, grate...

Vanilla Cookies
Rub one cup of butter and one cup of sugar to a cream; add two eggs and two level teaspoons of baking-powder, flour enough to make a dough...

Sour Milk Cookies
Take one cup of butter, one cup of sugar, two or three eggs, and two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a little...

Hungarian Almond Cookies
Scant one-quarter of a pound of almonds, blanched and grated; scant one-half pound of sweet butter; not quite three-quarters of a pound of...

Nutmeg Cakes (pfeffernuesse)
Sift one pound of flour and one pound of pulverized sugar into a large bowl, four eggs, a piece of citron grated or chopped very fine, als...

Cardamom Cookies
Boil six eggs hard. When cold shell and grate the yolks (reserve the whites for salads or to garnish vegetables), add one-half pound of su...

Purim Cakes
Take two cups of flour, one tablespoon of sugar, add four eggs and two tablespoons of oil; knead all these together, roll out not very thi...

Parve Cookies
To one pound of flour take one teaspoon of baking-powder, four eggs, one-quarter pound of poppy seeds, three tablespoons of oil, two pound...

Teiglech
Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well. Roll out in strips three ...

Honey Corn Cakes
Boil one pound of pure honey. Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, ma...

Croquante Cakes (small Cakes)
Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a littl...

Kindel
Two pounds of soup fat rendered a day or two before using, three pints of flour, one teaspoon of salt, two-thirds cup of granulated sugar,...

Almond Macaroons, No. 1
Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of four eggs, a...

Almond Macaroons, No. 2
Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-h...

Almond Macaroons With Figs
Beat stiff the whites of three eggs, add one-half pound of sugar, and one-half pound of finely cut figs, one-half pound of either blanched...

Almond Sticks--fleischig
Take one-half glass of fat, two eggs, four cups of flour, two teaspoons of baking-powder, one cup of water, one-half cup of sugar; knead l...

Almond Sticks
Grind two cups of almonds and reserve one-quarter cup each of sugar and nuts, and an egg yolk for decorating. Cream one cup of butter, add...

Plain Wafers
Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop t...

Caraway Seed Cookies
Beat three-quarters of a pound of butter and a pound of sugar to a cream; add three eggs, one saltspoon of salt, a gill of caraway seeds a...

Citron Cookies
Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk; one-half c...

Ginger Wafers
Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoons of soda, one teaspoon of ging...

Anise Zwieback
Take the yolks of five eggs, one-half pound of sugar, one tablespoon of water, vanilla, one-half pound of flour, one teaspoon of baking-po...

Hurry Ups (oatmeal)
Sift one cup of flour with two teaspoons of baking-powder, one teaspoon of salt, add one cup of rolled oats, one tablespoon of sugar and t...

Date Macaroons
Stone thirty dates; chop them fine. Cut one-half pound of almonds lengthwise in slices, but do not blanch them. Beat the whites of two egg...

Mandelchen
Blanch two cups of almonds and dry them overnight. Grind very fine, add one-half cup of sugar and enough butter to knead into a very stiff...

Cocoanut Kisses
Beat the white of one egg; add one-half cup of sugar with a flavoring of vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfu...

Cornflake Cocoanut Kisses
Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, add one-half cup of shredded cocoanut, fold in two cups of corn flak...

Chocolate Cookies
Beat whites of three eggs to a snow, add three-fourths cup of powdered sugar, one cup of ground sweet chocolate, one cup of walnuts choppe...

Bake In Slow Oven.
BASELER LOEKERLEIN (HONEY CAKES) Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut ...

Honey Cakes, No. 1
One pound of real honey, not jar; one cup of granulated sugar, four eggs, one tablespoon of allspice, three tablespoons of salad-oil, four...

Honey Cakes, No. 2
Three eggs, not separated, beaten with one cup of sugar, one cup of honey, one cup of blanched almonds chopped finely, one teaspoon each o...

Lekach
This recipe is one that is used in Palestine. It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, ...

Lebkuchen
Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one...

Old-fashioned Lebkuchen
Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of...

Boiled Custard
Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on to ...

Caramel Custard
Melt one-half cup of sugar until it is light brown in color, add four cups of scalded milk. Beat the eggs, add the milk and sugar, one-qua...

Cup Custard For Six
Stir until quite light four eggs, yolks and whites, and four tablespoons of sugar; have ready four cups of scalded milk; mix, add pinch of...

Chocolate Custard
Beat yolks of three eggs, three tablespoons of sugar till light, dissolve one heaping tablespoon of grated unsweetened chocolate, one tabl...

Chocolate Cornstarch Pudding
Take one quart of milk, one and one-half cups of sugar, seven heaping tablespoons of cocoa, six level tablespoons of cornstarch, one table...

Blanc Mange
Heat one quart of milk to boiling point. Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk. Beat two whole eggs ...

Floating Island
Beat light the yolks of three eggs with one-quarter cup of sugar. Scald a pint of milk, beat up the whites of three eggs very stiff and pu...

Rothe Gritze
Take one cup of currant juice, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough cornstarch to render it mod...

Apple Snow
Peel and grate one large sour apple, sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark. ...

Bohemian Cream
Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted, this must be whipped to a froth. Drain ...

Prune Whip
Soak one-half pound of prunes in cold water overnight. In the morning let them simmer in this water until they are very soft. Remove stone...

Rice Custard
Beat four eggs light with one cup of sugar. Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teas...

Prune Custard
Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smoo...

Tapioca Custard
Soak four tablespoons of tapioca overnight in one quart of sweet milk. In the morning beat the yolks of three eggs with one cup of sugar. ...

Whipped Cream
To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla. Put in a large platter in a...

Dessert With Whipped Cream
Line the edges of a mold or a large glass dish with lady fingers and fill up with whipped cream. Ornament with macaroons and candied fruit...

Ambrosia
Cut up into small pieces different kinds of fruit; then chop up nuts and marshmallows (not too fine). Mix these and sugar, not allowing it...

Macaroon Island
Fill a glass bowl with alternate layers of macaroons and lady fingers, sprinkle a layer of finely-chopped nuts over the cake, then a layer...

Pistachio Cream
Take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy. Put them in a double boil...

Tipsy Pudding
Cut stale sponge cake into thin slices, spread with jelly or preserves, put two pieces together like sandwiches and lay each slice or sand...

Apple And Lady-finger Pudding
Core and peel apples, take top off, chop the top with almonds, citron and raisins; butter your pan, fill apples, sugar them and pour over ...

Fig Dessert
Soak two cups white figs overnight. In the morning boil slowly until tender, add two cups of sugar and boil until a thick syrup is formed....

Strawberries À La "bridge"
Into a champagne-glass put large strawberries, halved and sugared, and an equal amount of marshmallows halved. Place on top a mass of whip...

Queen Of Trifles
Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch. Le...

Ice-box Cake
One-half cup of butter creamed with one-half cup of confectioner's sugar, three whole eggs added, one at a time, beat these all for twenty...

Auflauf
Boil one cup of milk and when boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the c...

Lemon Puffs
Beat the yolks of four eggs until very light, add the stiffly-beaten whites and then stir in two cups of milk, add a pinch of salt, three ...

Lemon Sauce
Put on to boil one and one-half cups of water with juice of two lemons, sweeten to taste, add a few small pieces of cinnamon bark; when bo...

Leaf Puffs
Cream one cup of butter until soft, add two cups of sifted flour, mix well, and add just enough sweet cream to make a nice dough, not too ...

Apple Tapioca Pudding
Soak three-quarter cup of tapioca and boil it in one quart of water until clear, sweetening to taste. Pare and core six apples and place t...

Rhubarb Pudding
Grate some stale rye bread and take a bunch of rhubarb; cut fine without peeling, put the cut rhubarb in a pan with a big pinch of baking-...

Scalloped Peaches
Pare a number of peaches and put them whole into a baking-tin, together with layers of bread crumbs and sugar and add a few cloves. Bake u...

Chestnut Pudding
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub thro...

Farina Pudding With Peaches
To one quart of milk add one-half cup of farina, salt, and a small piece of butter. Boil in a double boiler until thick. Beat the yolks of...

Farina Pudding, No. 2
One and one-half pints of milk with nine level tablespoons of sugar, five bitter and five sweet almonds chopped fine, brought to boiling p...

Rice Pudding
To three cups of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a double boiler until quite soft....

Prune Pudding
Take one quart of milk, one teaspoon of salt, one cup of sugar and two well-beaten eggs. Heat this and then pour in slowly one cup of crea...

Brown Betty
Pare, quarter, core and slice four medium-sized apples. Melt one-quarter cup of butter and pour it with the juice of half a lemon over one...

Apple And Honey Pudding
Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of butter, two teaspo...

Queen Bread Pudding
Take one cup of grated bread crumbs, soak it in one pint of sweet milk; then break three eggs; separate the whites, add to the yolks one c...

Bread Pudding
Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour; separate the whites and yolks of two eggs, setting th...

Cornmeal Pudding
Bring one pint of milk to the boiling point; pour it gradually on one-half cup of Indian meal, stirring all the while to prevent lumps. Wh...

Black Bread Pudding
Yolks of three eggs beaten with one cup of sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale r...

Dimpes Dampes (apple Slump)
Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of flour and gradually two cups of milk to make a smooth batter. Melt on...

Bird's Nest Pudding
Pare four or five large tart apples and cut off the top of each apple to use as a cover. Now scrape out all the inside, being careful not ...

Suet Pudding With Pears
Take half a pound of suet and chop it to a powder. Soak a loaf of stale bread, squeeze out the water and add to the suet. Work bread and s...

Corn Pudding
Scrape with a knife six ears of green corn, cutting each row through the middle. Add two cups of milk, one-half cup of butter, three eggs-...

Cherry Pudding
Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four ...

Huckleberry Pudding
Sprinkle four tablespoons of flour over one and one-half pints huckleberries and set aside for half an hour. Soak one pint crumbed bread i...

Pudding À La Grande Belle
This pudding is economical and dainty if nicely made. Brush small molds with butter, fill with crumbed bread and dried English currants. B...

Almond Pudding
Beat the yolks of four eggs very light with one-half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of gra...

Rye Bread Pudding
Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four eggs very light with one-half cup of sugar, then add a pinch of clove...

Napkin Pudding
Soak one-half loaf of stale white bread in water until moist, squeeze perfectly dry. Put in skillet two tablespoons of clear fat or butter...

Steamed Berry Pudding
Take one tablespoon of butter (or other shortening), one-quarter cup of sugar, yolk of one egg, one-half cup of milk, one cup of flour, on...

Carrot Pudding
Take one cup of sugar, one-third cup of butter, one cup of grated carrots, one cup of grated potatoes, one cup of raisins, one cup of curr...

Cherry Pudding
Grate one-half pound of stale rye bread and wet this with a wineglass of red wine. Pound two tablespoons of almonds, stir the yolks of fou...

Date Pudding
Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half...

Prince Albert Pudding
Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar; add the yolks of six eggs, one at a time, and the g...

Peach Pudding
In a large mixing bowl whip to a cream two eggs, three tablespoons of sugar, and two tablespoons of butter. To this, after it is well beat...

Noodle Pudding
Make noodles with two eggs. Boil in boiling salt water for ten minutes, drains and set aside. Beat the yolks of four eggs with one cup of ...

Prune Pudding
Take the yolks of four eggs, a cup of granulated sugar, and stir to a cream. Chop fine thirty prunes (prunes being boiled without sugar), ...

Plum Pudding, No. 2
Chop a half box of raisins and currants, one-quarter pound of citron, one-quarter pound of suet (chopped very fine), two eggs, one and one...

Honey Pudding
Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a...

Brandy Sauce
Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of tw...

Caramel Sauce
Put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water. Let it melt slowly and get a nice brown without burn...

Chocolate Sauce, No. 1
Dissolve one-half pound chocolate in one cup of water and sugar to taste, boil somewhat thick and flavor with vanilla. ...

Chocolate Sauce, No. 2
Scald two cups of milk, add two tablespoons of cornstarch diluted with one-half cup of cold milk, and cook ten minutes over boiling water....

Foam Sauce
Cream one-quarter cup of butter with one cup of powdered sugar, until very light. Add separately the unbeaten whites of two eggs, stirring...

Fruit Sauces
Wash the fruit well, then put on the stove in a saucepan without adding any more water. Cover with a lid, and let the fruit get thoroughly...

Hard Sauce
Take one cup of sugar, one-half cup of sweet butter and stir to a cream. Flavor with grated lemon peel or essence of lemon. Make into any ...

Jelly Sauce
Take thin jelly, add one cup boiling water and brandy or wine (one-half cup), add a little more sugar and thicken with one teaspoon cornst...

Kirsch Sauce
Put one cup of sugar and two cups of water on to boil. Mix two tablespoons of cornstarch in one-quarter cup of cold water, and when the wa...

Lemon Sauce, No. 1
Boil one cup of sugar with one-half cup of water, rind of one lemon, juice of two, and one-half teaspoon of butter. When boiling stir in a...

Lemon Sauce, No. 2
Boil the strained juice of two lemons and the grated peel of one with a cup of sugar and one glass of white wine or water. When boiled to ...

Prune Sauce
Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water. Boil until they are very soft. Remove th...

Wine Sauce, No. 1
Take one-half cup of white wine and one and one-half cups of water, put on to boil in double boiler and in the meantime beat up the yolks ...

Wine Sauce, No. 2
Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly unt...

Vanilla Or Cream Sauce
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time. C...

Preparing Salt
The smaller the ice is broken the better, while the salt should never be too fine. A salt prepared especially for the purpose is known as ...

Vanilla Ice Cream, No. 1
Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of...

Vanilla Ice Cream, No. 2
Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color. Whip o...

Chocolate Ice Cream, No. 1
Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve on stove one-half pound of sweet chocolate, in one cup of sweet mi...

Chocolate Ice Cream, No. 2
Take one quart of cream, one pint of new milk, two eggs, one teacup of grated chocolate (double vanilla), two cups of pulverized sugar, on...

Coffee Ice Cream
Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half tablespoons of mocha extract, add one cup of grated walnuts. Freeze. ...

Frozen Custard
One quart of milk, yolk of five eggs, sweeten to taste, and flavor with vanilla to taste. Boil the milk first, and after the yolks of eggs...

Tutti-frutti Ice Cream
Take three pints of cream, one pound of pulverized sugar and the yolks of nine eggs. Prepare just like the other creams. When half frozen ...

Frozen Puddings
For frozen puddings ice must be crushed and mixed with rock-salt, the same way as for freezing cream. Pudding-mold must have a tight cover...

Biscuit Tortoni, No. 1
Take one-half cup of granulated sugar, one-fourth pound of stale macaroons grated, one-half pint of heavy cream (whipped), three eggs, van...

Biscuit Tortoni, No. 2
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of...

Mocha Mousse
Cream yolks of three eggs with one-half cup of granulated sugar. Add one-half pint of cream, whipped; one-half cup of grated macaroons, tw...

Maple Mousse
Whip one pint of cream until quite thick. Break two eggs into another bowl, beat until light and add gradually, one-half cup of maple syru...

Maple Bisque
Boil one cup of maple syrup until quite thick; beat yolks of three eggs; add to syrup while hot, stirring constantly until well mixed. Let...

Rum Pudding
Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one...

Cherry Diplomate
Line a mold with white cake, thinly sliced, which you have previously dipped in maraschino or some other fine brandy. Then fill in with pl...

Nesselrode Pudding
Put on one-half pound of shelled and skinned chestnuts in cold water, and let them boil until very tender, then press them through a purée...

Canned Fruit Frozen
Without opening, pack a can of pears in ice and salt, as for ice-cream. Let it remain for three or four hours. When taken out, cut the can...

Peter Pan Dessert
Cut a banana in four strips, cross two over two in basket-shape, fill centre square with a tablespoon of ice-cream and sprinkle over all s...

Fruit Sherbets
There is no form in which ices are more palatable or healthful than in the form of sherbet. This is made of fruit juice, sugar and water. ...

Apricot Ice
Pare and grate one dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over...

Lemon Ice
Take six large, juicy lemons and grate peel of three lemons; two oranges, juice of both, and peel of one; squeeze out every drop of juice ...

Lemon Ginger Sherbet
Shave very thin bits of the yellow peel from two lemons, being careful not to get any of the white. Cut eight lemons (using the first two)...

Orange Ice
Make a syrup of two cups of sugar and four cups of water. Boil fifteen minutes and add two cups of orange juice, one-half cup of lemon jui...

Pineapple Ice
Make a syrup of four cups of water, two cups of sugar and boil fifteen minutes. Add one can grated pineapple and juice of six lemons. Cool...

Punch Ices
To the juice of two lemons take three-quarters of a pound of loaf sugar, two or three tablespoons of rum and one pint of water. Rub the ri...

Raspberry Ice
Make a strong lemonade, add raspberry juice to taste, and some grated pineapple. Put into freezer and turn like ice cream and pack, and le...

Watermelon Sherbet
Take good, pale sherry and boil down to quite a thick syrup, with loaf sugar; and then allow to cool. When cold mix with the chopped meat ...

CafÉ À La GlacÉ
Take five tablespoons of fresh-roasted and ground coffee. Pour four cups of boiling water over it; cover quickly and put on the back of th...

White Fondant
Used as a foundation for all cream candies. Put two and one-half cups of granulated sugar in a saucepan, add three-fourths cup of hot wate...

Divinity
Boil two cups of granulated sugar, one-half cup of corn syrup and one-half cup of water until it will thread. Beat into the stiff whites o...

Fudge
Boil together two cups of granulated sugar, one-eighth teaspoon of salt and one cup of milk or cream, until when tried in cold water, it w...

Pinoche
Take one cup of (packed) medium brown sugar, one-quarter cup of cream, one-third cup of nut meats, one-quarter pound pecans, weighed in sh...

Fruit Loaf
Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half cup figs or dates, add enough honey or corn syrup to make a stiff lo...

GlacÉ For Candies
Boil one pound of sugar with one-half pint of water until it ropes; then add one-half cup of vinegar and boil until it hardens. Dip in fru...

Orange Chips
Can be made after the fruit has been used. Halve, scoop out, then scrape inside; lay the peel in salt water overnight. Make syrup of two c...

Stuffed Dates
Make a cut the entire length of dates and remove stones. Fill cavities with English walnuts, blanched almonds, pecans or with a mixture of...

Dates Stuffed With Fondant
Fill with fondant, letting it project slightly, and insert in it a pecan or half a walnut. Roll in granulated sugar. ...

Stuffed Figs
Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourt...

Stuffed Prunes
Take one pound of best prunes, stone and soak in sherry for about an hour (do not cover with the wine). Fill prunes with one large browned...

Frosted Currants
Pick fine, even, large bunches of red currants (not too ripe) and dip each bunch, one at a time, into a mixture of frothed white of egg, t...

Coffee
Coffee should be bought in small quantities and kept in air-tight cans, and freshly ground as needed. To have perfect coffee, use an earth...

Boiled Coffee
Allow one tablespoon of coffee to each cup of boiling water. Mix coffee with two tablespoons of cold water. Clean egg shells and put in th...

Filtered Coffee
Place one cup of finely ground coffee in the strainer of the percolator; place the strainer in the pot and place over the heat. Add gradua...

Turkish Coffee
For making this the coffee must be pulverized, and it should be made over an alcohol lamp with a little brass Turkish pot. Measure into yo...

French Coffee
Have your coffee ground very fine and use a French drip coffee-pot. Instead of pouring through water, pour milk through, brought just to t...

Coffee For Twenty People
Add and mix one pound of coffee finely ground, with one egg and enough cold water to thoroughly moisten it, cover and let stand several ho...

Breakfast Cocoa
Mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt, dilute with one-half cup of boiling water to ma...

Reception Cocoa
Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grai...

Hot Chocolate
Scrape two ounces of unsweetened chocolate very fine, add three tablespoons of sugar, small piece of stick cinnamon and one cup of boiling...

Chocolate Syrup
Dissolve two cups of sugar in one cup of water and boil five minutes. Mix one cup of cocoa with one cup of water and add to the boiling sy...

Chocolate Nectar
Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, apolli...

Iced Chocolate
Follow recipe for boiled chocolate, but do not beat, add one egg, finely chopped ice and three-fourths cup of milk, put in a bowl and beat...

Iced Coffee
Take boiled coffee, strain, add sugar to taste and chill. When ready to serve, add one quart of coffee, one-half cup of cream and pour in ...

Tea
Scald the tea-pot. Allow one teaspoon of tea to each person, and one extra. When the water boils, pour off the water with which the pot wa...

Tea (russian Style)
Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons of tea leaves, pour over it boiling water to one-fourth of the pot...

Russian Iced Tea
Make tea for as many cups as desired, strain and cool. Place in ice-box, chill thoroughly and serve in tall glass with ice and flavor with...

Hot Wine (glueh)
Mix one quart claret, one pint water, two cups of sugar, one-half teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut...

Fruit Drinks
The success of lemon-, orange- and pineapple-ades depends upon the way they are made. It is best to make a syrup, using one cup of granula...

Pineapple Lemonade
Pare and grate a ripe pineapple; add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and...

Quick Lemonade
Wash two lemons and squeeze the juice; mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of wat...

Lemonade In Large Quantities
Take one dozen lemons, one pound of sugar and one gallon of water to make lemonade for twenty people. ...

Fruit Punch For Twenty People
Take one pineapple, or one can of grated pineapple, one cup of boiling water, two cups of freshly made tea (one heaping tablespoon of Ceyl...

Milk Lemonade
Dissolve in one quart of boiling water two cups of granulated sugar, add three-fourths of a cup of lemon juice, and lastly, one and a half...

Egg Lemonade
Break two eggs and beat the whites and yolks separately. Mix juice of two lemons, four tablespoons of sugar, four cups of water and ice as...

Maraschino Lemonade
Take the juice of four lemons, twelve tablespoons of sugar, eight cups of water, one cup of maraschino liquor and a few cherries. ...

Orangeade
Take four large, juicy oranges and six tablespoons of sugar Squeeze the oranges upon the sugar, add a very little water and let them stand...

Clabbered Milk
One of the most healthful drinks in the world is clabbered milk; it is far better in a way for every one than buttermilk for it requires n...

Cold Egg Wine
To each glass of wine allow one egg, beat up, and add sugar to taste. Add wine gradually and grated nutmeg. Beat whites separately and mix...

Soda Cream
Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold ad...

Mulled Wine
Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add three eggs well beaten with sugar. Heat to a boil a pint of wine,...

Strawberry Sherbet
Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons. Let this stand about two hours, then...

Sherry Cobbler
It is best to mix this in a large bowl and fill in glasses just before serving, and put a little of each kind of fruit in each goblet with...

Claret Cup
Squeeze into a glass pitcher the strained juice of one and one-half lemons, add two tablespoons of powdered sugar, one tablespoon of red c...

Cordial
Two quarts of water and two and three-quarter pounds of sugar. Boil thirty minutes. Take off stove and add one quart of alcohol. Color and...

Egg-nog
Separate the whites and yolks of the eggs. To each yolk add one tablespoon of sugar and beat until very light. Beat whites to a stiff frot...

Unfermented Grape Juice
Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly. Bring to the boiling point and cook gently...

Other Fruit Juices
Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For cur...

Fruit Syrups
Fruit syrups may be made like fruit juices, only using more sugar--at least half as much sugar as fruit juice. ...

Raspberry Vinegar
Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days. Mash the ...

Blackberry Wine
Measure your berries and bruise them; to every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring oc...

Blackberry Cordial
Simmer the berries until they break, then strain and to each quart of juice add one pound of sugar. Let this dissolve by heating slowly, t...

Cherry Syrup
Mash and pound the cherries until the stones are all broken, then press through a cloth. Use a pound of sugar to a quart of juice; boil, s...

Cherry Brandy
To one gallon of brandy allow two quarts of cherries. Mash and pound them until all the stones are broken, put in the brandy and add a pou...

Cherry Bounce
The little wild cherry is excellent for this purpose, as the stone kernels contain alcohol. Wash carefully, sugar plentifully, and add who...

Cider Egg Nog
Break six eggs, put the yolks in one dish, the whites in another. To each yolk add a tablespoon of granulated sugar, beat the yolks and su...

Tom And Jerry (non-alcoholic)
Beat six eggs and six tablespoons of sugar to a stiff froth, add four cups of unfermented grape juice and the same amount of sweet cider. ...

Hot Milk Punch
Beat one egg to a stiff froth with two tablespoons of sugar; add to it two tablespoons of home-made grape wine; stir all well together, pu...

General Rules
All fruits should, if possible, be freshly picked for preserving, canning, and jelly making. No imperfect fruit should be canned or preser...

Sterilizing Jars, Etc.
The success of canning depends upon absolute sterilization and not upon the amount of sugar or cooking. Any proportion of sugar may be use...

Canning Fruit Baked In Oven
In this method the work is easily and quickly done and the fruit retains its shape, color and flavor. Particularly nice for berries. Steri...

Baked Crab-apple Preserves
Wash, wipe and remove the blossom ends of one-half peck of perfect red Siberian crab-apples. Pour one tablespoon of water in bottom of one...

Baked Sickel Pears
May be prepared the same way. Flavor, if desired, with ginger or lemon juice. ...

Baked Quinces
Quinces may be wiped, cored, and quartered; sugar filled in the cavities, and baked same as crab-apples, in a very slow oven three or more...

Canning Fruit In A Water Bath
Canned fruits may be cooked over the fire, but they are, on the whole, very much better if cooked in a water bath. Prepare fruit and syrup...

Blueberries
To twelve quarts of berries take one quart of sugar and one pint of water. Put water, berries, and sugar in preserving kettle; heat slowly...

Canned Raspberries
To six quarts of berries take one quart of sugar. Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden...

Currants
To twelve quarts of currants take four quarts of sugar. Treat the same as raspberries. ...

Raspberries And Currants
To ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar. Heat, crush and press the juice from the ...

Canned Gooseberries
To six quarts of berries take three pints of sugar and one pint of water. Dissolve the sugar in the water, using three pints of sugar if t...

Canned Strawberries
After washing and hulling berries, proceed as with raspberries. ...

Canned Peaches
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip for two minutes in kettle of boiling water. Plunge immediately into...

Quinces
To four quarts of pared, cored and quartered quinces take one and one-half quarts of sugar and two quarts of water. Rub the fruit hard wit...

Pears
If the fruit is ripe it may be treated exactly the same as peaches. If, on the other hand, it is rather hard it must be cooked until so te...

Cherries
Prepare in the same manner as you would for preserving, allowing half a pound of sugar to a pound of fruit. After putting the cherries int...

Cherries For Pies
Stem the cherries--do not pit them,--pack tight in glass fruit jars, cover with syrup, made of two tablespoons of sugar to a quart of frui...

Pineapple
Take off rind and trim. Cut into slices and divide into thirds. Fill into glass jars and dissolve sugar in water enough to cover the jars ...

Canned Rhubarb Ready To Use
Strip the skins from the stalks, and cut into small pieces as you would for pies. Allow eight ounces of loaf sugar to every quart of rhuba...

Canned Rhubarb
Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minu...

Canned Plums
To four quarts of plums take one quart of sugar and one cup of water. Wash, drain and prick the plums. Make a syrup of the sugar and water...

Canned Peaches
To eight quarts of peaches take one quart of sugar and three quarts of water. Make a syrup of the sugar and water; bring to a boil; skim i...

Pineapple, No. 1
The large juicy pineapple is the best for this purpose. Have your scales at hand, also a sharp-pointed knife and an apple-corer, a slaw-cu...

Pineapple, No. 2
Prepare the pineapples as above, allowing half a pound of sugar to two pounds of fruit. Steam the sliced pines in a porcelain steamer unti...

Utensils For Jelly Making
Large enamelled kettle, syrup gauge, two colanders, wooden masher, wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one...

To Cover Jelly Glasses
There are three common methods of covering jelly tumblers: (1) Dip a piece of paper in alcohol; place it on top of the tumbler as soon as ...

Currant Jelly
Pick over half ripe currants, leaving stems on. Wash and place in preserving kettle. Pound vigorously with wooden masher until there is ju...

Drip Overnight.
Next morning measure the juice. For every pint allow a pint of granulated sugar, which is put in a flat pan. Juice is put in kettle and al...

Raspberry And Currant Jelly
Follow the recipe for Currant Jelly, using half raspberries and half currants. ...

Raspberry Jelly
Follow the recipe for Currant Jelly. ...

Blackberry Jelly
Follow the recipe for Currant Jelly. ...

Strawberry Jelly
To five quarts of strawberries add one quart of currants and proceed as with Currant Jelly; but boil fifteen minutes. ...

Grape Jelly
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible...

Crab-apple Jelly
Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in the seeds, and do not pare. Put into a stone jar, and set on the b...

Apple Jelly
Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also. Put on enough water to just cover, bo...

Neapolitan Jelly
Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries. The cherries must be stoned, taking care to pres...

Quince Jelly
Prepare the fruit and cook peels and cores as directed for preserving. Cut the quinces in small pieces and let them boil in the strained w...

A Winter Jelly
One-half peck of tart apples, one quart of cranberries. Cover with cold water and cook an hour. Strain through a jelly-bag without squeezi...

Cranberry Jelly
Wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered. When soft strain the pulp through a fine wi...

Preserved Figs
Lay fresh figs in water overnight. Then simmer in water enough to cover them until tender, and spread upon dishes to cool. Make a syrup of...

Preserved Cherries
The sour red cherries, or "Morellas," are the best for preserves. Never use sweet ones for this purpose. Stone them, preserving every drop...

Preserved Peaches
Weigh one pound of sugar for each pound of fruit. After weighing them brush each peach with a stiff whiskbroom. This should be done in put...

Strawberries In The Sun
To two pounds of berries take two pounds of sugar and three-quarters cup of water. Put the syrup in the preserving kettle; bring it to a b...

Preserved Strawberries
To one pint of strawberries take one pint of sugar and one-half cup of water. Unless strawberries are cooked in the sun they should be pre...

Strawberries And Pineapple
Follow the recipe for Preserved Strawberries, using two-thirds pineapple and one-third strawberries. ...

Preserved Pineapple
To one pineapple take three-quarters of its weight in sugar and one cup of water. Peel the pineapple and put it through the food-chopper. ...

Preserved Damson Plums
Pick the plums over carefully, removing every one that has a decayed spot or blemish. Leave the stems on. After picking the fruit over, wa...

Damson Jam
Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the plums carefully, put them in a preserving kettle with just enough...

Raspberry Jam
To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar. Mash the whole well in a preserving kettle (to do this tho...

Jellied Quinces
Jellied quinces are made after the direction for preserved quinces, only the fruit is cut in tiny little pieces and when put in the syrup ...

Quince Cheese
Wipe off each quince before paring, core and slice them, weigh your fruit and sugar, allowing 3/4 of a pound of sugar for every pound of f...

Preserved Quinces
The quince that comes first into the market is likely to be wormy and corky, and harder to cook than the better ones. It requires a good d...

Citron Preserve
Pare and core the citron; cut it into strips and notch the edges; or cut it into fancy shapes. Allow a pound of sugar to a pound of fruit,...

Marmalades
Marmalades require great care while cooking because no moisture is added to the fruit and sugar. If the marmalade is made from berries the...

Orange Marmalade
The white part between the yellow rind and the inner skin of the orange used to be most sedulously removed, but now we know that there is ...

Amber Marmalade
Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to this three times its measure of water and allow to stand overnight...

Rhubarb And Orange Marmalade
Cut three pounds of pie plant into small pieces (unpeeled). Peel three oranges and cut into small pieces. Put with this two cups of sugar ...

Apple And Quince Conserve
A novelty for the preserve closet and one that is very good is made from ripe apples and quinces. Use one peck of juicy cooking apples and...

Cherry Conserve
Take three and 1/2 pounds of large red cherries, stone them and cook for fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; ad...

Apple Butter
Boil down any desired quantity of sweet cider in your preserving kettle to 2/3 the original quantity. Pare, core and slice as many wine ap...

Grape Preserves
Squeeze the pulp into one bowl and put the skins into another. Press the pulp through a sieve, weigh the grapes before you squeeze them an...

German Prune Butter
Remove pits and wash prunes, take three-quarters of a pound of sugar to a pound of fruit, and enough water to keep from burning; do not st...

Cherry Marmalade
To three pounds of sweet and one pound of sour cherries allow two pounds of sugar. Weigh the cherries when stemmed and pitted. Make a syru...

Grape Conserve
Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve. Boil the skins of thr...

Plum Conserve, No. 1
Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones. Peel four oranges, slice them fine and cut each...

Plum Conserve, No. 2
Wash three pounds of German prunes, remove the stones and cut them into small pieces. Mix one pound of seeded raisins, two oranges cut in ...

Peach Syrup
This is very nice for all kinds of griddle cakes. Use the peelings of your peaches when you are through canning and preserving. Add 1/3 of...

Peach Butter
Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a pound of fruit. Cook the peaches alone until soft, then add...

Raisin Compote
Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and qu...

Pickled Peaches
Brush but do not peel the peaches. Select medium-sized ones. When all are well brushed, stick each peach quite full of cloves. Make a thic...

Spiced Grapes
Pulp seven pounds of Concord grapes; cook the pulp and skins until soft; put them through a fine sieve; then add four and one-half pounds ...

Spiced Or Pickled Apples
Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the same way, but do not pare. Leave on the stems and put into a kett...

Preserved Blackberries
Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie spices in a bag, such as cloves and cinnamon, and make a thick syr...

Pickled Crab-apples
Select tart, firm, red or yellow crab-apples, three quarts; remove all decayed spots but leave the stems. Put three cups of cider vinegar,...

Watermelon Pickle
Do not throw away the rind of melons. It can be preserved and will make a delicious relish. Remove the green rind of watermelon and the in...

Pickled Plums
Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stic...

Pickled Husk Tomatoes
This tomato looks like an egg-shaped plum and makes a very nice sweet pickle. Prick each one with a needle, weigh, and to seven pounds of ...

Spiced Or Pickled Cherries
Take the largest and freshest red cherries you can get, and pack them in glass fruit jars, stems and all. Put little splints of wood acros...

Spiced Cucumbers
Take nice firm cucumbers, slice thin and salt overnight. In the morning take vinegar sufficient for covering the quantity prepared, mixed ...

Pickled Pears
Pears should always be peeled for pickling. If large cut them in half and leave the stems on. The best pear for this purpose, also for can...

Gingered Pears
Pare, core and cut small, eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ...

Spiced German Plums
Wash the plums, remove the stones and in place of the stones put in almonds. Take the best wine vinegar, water and sugar to taste. Tie in ...

Gooseberry Relish
Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander overnight. For eight pounds of berries ...

Pickled Figs
Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds of sugar,...

MÉlange
This French fruit preserve is truly delicious, and should be put up in the month of June. To every pound of fruit take one pound of sugar....

French Prunes In Cognac
Lay the prunes in white wine for two days; then put on a wire sieve to drip, but do not squeeze them. When they look dry, which will be in...

Brandied Peaches
Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to a pound of fruit, and a pint of the best brand...

Brandied Cherries
Select the largest sweet cherries for this purpose, leaving the stems on. Allow half a pound of sugar to every pound of fruit, and a pint ...

Brandied Quinces
Select large yellow, pear-shaped quinces, and peel and quarter them. Take out the cores and throw into cold water, until all are pared. Th...

Brandied Pears
Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches. Only young, tender, fresh vegetables should be canned. Time your wor...

Early Fall Vegetables
Take new firkins or large stone jars, and scald them well with boiling water before using. Vegetables that are boiled before pickling in a...

Mock Olives
Take plums when just beginning to ripen, but still green. Make a brine out of sea salt or rock salt strong enough to hold up an egg. Pour ...

String Beans (raw)
String the beans very carefully, and cut into fine short lengths; then sprinkle salt over and through them, mixing thoroughly, say to twen...

Boiled Beans
Select small, young string beans, string them carefully and boil in salt water, in a brass kettle, until tender, and throw them on a large...

Corn
Boil the corn, cut it off the cobs, and pack in jars in alternate layers of salt and corn. Use plenty of salt in packing. When you wish to...

Mother's Dill Pickles
Examine the cucumbers carefully, discard all that are soft at the ends, and allow them to lay in water overnight. In the morning drain, an...

Dill Pickles For Winter Use
Take two or three dozen medium-sized cucumbers and lay them in salt water overnight. Wipe each one dry, discarding all that are soft and l...

Green Dill Tomatoes
Select small firm green tomatoes, follow recipe for Dill Pickles, using the green tomatoes in place of the pickles. ...

Small Dill Pickles
Select pickles of from two to three inches in length and scrub well with a small brush. Pack in layers in Mason jars, a layer of pickles, ...

Teufelsgurken (hot Pickles)
Pare large, green cucumbers, cut each one lengthwise, take out the seeds with a silver spoon and then cut each piece again so as to have f...

Mustard Pickles
Choose small cucumbers or gherkins for this purpose. Reject all that are specked or misshapen. Wash them thoroughly; drain off all the wat...

Salt Pickles
(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay them in a jar or wooden pail, sprinkle coarse salt over each laye...

Salzgurken
Take half-grown cucumbers; lay them in water overnight, then wipe each one dry and reject all that are soft at the ends. Lay a layer of cu...

Chow-chow
Take pickles, cauliflower, beans, little onions and a few green and red peppers. Cut all up fine, except the onions; salt well overnight, ...

Cucumbers In Oil
One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint salt, let stand overnight, drain thoroughly in morning, add two p...

Sweet Pickles
Soak five hundred tiny cucumbers in salt water for twenty-four hours, using one-half of a cup of salt to four quarts of water. Drain, pour...

Mixed Pickles
Wash one quart of large cucumbers, cut in cubes, one quart of small cucumbers left whole, one quart small silver-skinned onions, one quart...

Pickled Cauliflower
Separate flowerettes of four heads of cauliflower, add one cup of salt, and let stand overnight. Place in colander, rinse with cold water ...

Pickled Beans
Remove the strings and cut one pint of wax beans into one inch pieces; wash and cook in boiling salt water (one teaspoon of salt to one qu...

Pickled Onions
Pour hot salt water over the onions, which should be small and perfectly white. Peel them with a silver spoon (a knife would injure their ...

Pepper Mangoes
Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. Chop up one head of cabbage ...

Piccalilli
Take one-half peck of green tomatoes, three red peppers, chopped; put in one cup of salt. Let stand overnight, then strain off the water. ...

Prepared Mustard
Rub together one teaspoon of sugar, saltspoon of fine salt and one tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons o...

Beet And Horseradish Relish
Take three cups of cold, boiled beets, grate and add one-half cup of grated horseradish; season with one-quarter teaspoon of pepper, one t...

Pickled Beets
Take two pounds of cold, boiled beets, slice, place in crock in layers, sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper,...

Sauerkraut
Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp ...

Corn Relish
Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mus...

Mushroom Catsup
Wash and look over one pint of mushrooms carefully, put them in an earthen jar with alternate layers of salt. Let stand for twenty-four ho...

Tomato Catsup
Cut eight quarts of tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add one head of garl...

Tomato Sauce (chili)
Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons o...

Pesach Borsht
About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped. Place the whole in a six-qua...

Rosel, Beet Vinegar
Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or unti...

Raisin Wine, No. 1
To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and l...

Raisin Wine, No. 2
Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of...

Yom-tov Soup
Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a ...

Matzoth Meal Kleis, No. 1
This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, ad...

Palestine Soup
Three pounds of Jerusalem artichokes, two quarts of stock, one onion, one turnip, one head of celery, pepper and salt to taste. Peel and c...

Potato Flour Noodles
Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well. Heat a frying-pan, g...

Matzoth Meal Noodles
Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal. Heat a little fat in spider, pour in ...

Marrow Dumplings
One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley ...

Almond Balls
One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon. Be...

Matzoth Meal Kleis, No. 2
Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg. Add it to the dripping; stir these to...

Matzoth Kleis, No. 1
Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half oni...

Matzoth Kleis, No. 2
Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling wate...

Filled Matzoth Kleis
Prepare a matzoth dough as for the soup kleis. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously...

English Lemon Stewed Fish
Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish; cut it up small and lay it in a st...

Red Mullet In Cases
To four mullets allow one dozen button mushrooms, one tablespoon of finely chopped parsley, two shalots, the juice of a lemon, salt and pe...

Chrimsel, No. 1
Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling soup stock or wine. When mixed add one tablespoon of chopped almon...

Chrimsel, No. 2
Soak about three matzoth. In the meantime seed a handful of raisins and pound as many almonds as you have raisins. Now press every drop of...

Kentucky Chrimsel
Two and one-half cups of meal, four eggs, two cups of sugar, one kitchen-spoon of goose fat, one of beef fat, four apples, and spices acco...

Scrambled Matzoth
Soak six matzoth in water until soft. Squeeze out the water and mix with four beaten eggs. Add one-half teaspoon of salt and fry. ...

Matzoth Dipped In Eggs, No. 1
Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, la...

Matzoth Dipped In Eggs, No. 2
Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth ...

Zwiebel Matzoth
As an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion, sprinkled lightly with salt and placed in the o...

Matzoth Eirkuchen
Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to...

Matzoth Meal Macaroons
Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablesp...

Pie Crust
Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth mea...

Mamouras (turkish)
Dip in boiling salted water for one minute, one matzoth for each person to be served. Put the soaked matzoth in a dish, pour over it a lit...

German Puffs
Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a...

Stewed Sweetbreads
Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain. Put them in a stew-pan, with boili...

Beefsteak Pie
Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat b...

Birmoilis (turkish)
Take some mashed potatoes, grated cheese, well-beaten eggs; make a good paste, take tablespoonfuls of this mixture and drop in boiling oil...

Potato Marbles
Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat on...

Mina (turkish)
Place some matzoth in cold water to soak. Take the matzoth out and dry them on a towel; grease a pan with olive oil and put in matzoth eno...

Prune Blintzes
Take three cups of potato flour mixed with three eggs, add a little water and mix well. Heat a small frying-pan, grease with a little fat ...

Meat Blintzes
The same pancakes can be used with meat taken from soup; fry two small onions with a little fat and chop with the meat. Add two eggs, salt...

Matzoth Spice Cake
To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar. Sift meal five times, mix with sugar, one-half tablespoo...

Matzoth Meal Cake
To the yolks of eight eggs add one and a half cups of pulverized sugar; stir until the consistency of batter, add the grated rind of a lem...

Matzoth Charlotte, No. 1
Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fo...

Matzoth Charlotte, No. 2
Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and...

Matzoth Kugel
Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the sp...

Matzoth Shalet
Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, ...

Potato Pudding
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. ...

Matzoth Plum Pudding
One-half pound of chopped suet, one-half pound of moist sugar, one-half pound of raisins (stoned and chopped), one-half pound of currants,...

Batter Pudding
One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of brown sugar, two ounces of butter and the rind of a lemon. Mix the...

Beolas
Take six eggs. Beat them until very light. Add a little fine meal, just enough to give it consistency; Drop this from the point of a spoon...

Cocoanut Pudding
One grated cocoanut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut; beat the yol...

Carrot Pudding
Beat one and a half cups of powdered sugar and the yolks of eight eggs; take one and a half cups peeled and grated raw carrots and stir al...

Almond Pudding, No. 1
Take the whites of seven eggs with the yolks of ten, one-half pound of pulverized sweet almonds with one-half ounce of pounded bitter almo...

Almond Pudding, No. 2
Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind. Beat the eggs for twenty minutes, then add one and one-half...

Almond Hills
Roast one-quarter pound of sweet almonds, cut into strips lengthwise in a spider of heated sugar, not too brown. Beat one-half pound of si...

Apple Sponge Pudding
Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a k...

Grated Apple Pudding
Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or to taste), one-half pound of grated almonds, or one-half cup of m...

Apple Pudding
Soak three matzoth and squeeze the water out well; put them in a bowl with three good-sized apples cut in small thick pieces; add one-quar...

Foam Torte
Four egg; whites, well beaten; add one tablespoon of vinegar drop by drop, one cup of sugar, one tablespoon of vanilla; beat for twenty mi...

Sponge Cake, No. 1
Take eight eggs, one pound of granulated sugar, grated rind of a lemon, and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemo...

Sponge Cake, No. 2
Take eight eggs, one and one-half cups of granulated sugar, one cup of mixed matzoth-meal and potato flour and flavoring to taste. Beat th...

Potato Flour Sponge Cake
Separate the whites and yolks of nine eggs. Beat the whites of seven eggs very stiff. To the well-beaten yolks of nine eggs and the whites...

Hasty Pudding
Take any kind of old cake, cut up in slices, dip in wine or sprinkle some wine over all. Make a custard with one pint of milk and four egg...

Potato Flour Pudding
Take one-quarter pound of goose-oil, stir it to a cream, and stir in gradually the yolks of ten eggs and three-quarters of a pound of sift...

Pesach Cake With Walnuts
Cream together the yolks of nine eggs, and one-half pound of powdered sugar, weigh one pound of walnuts before shelling; when shelled, gri...

Date Cake
Eight eggs, one and one-quarter cups of pulverized sugar, two tablespoons of ground cinnamon and cloves mixed, one cup of matzoth-meal; on...

Chocolate Cake
Beat the yolks of four eggs with one-half cup of sifted sugar, add one-quarter pound of grated sweet almonds, one-quarter pound of finely-...

Cookies
Sift together one-half cup of matzoth meal and one-fourth cup of potato flour. Add one-half cup of sugar, one-fourth cup of chopped almond...

Almond Cake
One pound of almonds, pounded; one pound of sugar, one or two eggs and enough cinnamon to give a strong flavor. Bake in a shallow pan and ...

Almond Macaroons
One pound of almonds ground fine, one and one-half pounds of powdered sugar, the whites of five eggs and the grated rind of two lemons. Be...

Cinnamon Sticks
Grate one-half pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespo...

Imberlach
Take two cups of matzoth flour, one-quarter pound of powdered ginger, mix together with three eggs. Set this dough aside until it dries. T...

Kremslekh
To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a teaspoon of sugar, a teaspoon of ground almonds, a few stoned and...

Egg Marmalade
Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the...

Beet Preserves (russian)
Cut beets in strips like noodles, wash, cook in water one-half hour. To three pounds of beets take one pound of honey and one pound of sug...

Prunes
Wash the prunes well, first in warm water, then in cold. Cut up half a lemon, some stick cinnamon and sugar to taste. Cook them in the ove...

Lemon Preserves
Take seven lemons, slice thin and remove seeds. Draw string through slices, fasten ends, lay them in a pan with water; boil a short time, ...

Candied Lemon And Orange Peel
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling...

Wine Sauce
One cup of white wine, half a cup of water, grated peel of lemon, teaspoon of potato flour wet with cold water, add the yolks of two eggs,...

Rum Sauce
Beat yolks of two eggs with a tablespoon of sugar, and a small cup of cold water, a wineglass of rum and the juice of a lemon, and bring t...

Sugar Syrup
Two cups of brown sugar, one cup of boiling water, and cinnamon to taste. Stir the ingredients together in a saucepan until the sugar is d...

Mock Whipped Cream Filling
Use between and on top of layer cakes, or as a filling for torten. Peel and grate one large sour apple, three-quarters cup of white sugar,...

Lemon Cream Filling
Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a bra...

Filling For Chrimsel
This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemo...

The Many Uses Of Stale Bread
Never waste stale bread, as it may be used to advantage in many ways. The young housewife will be surprised at the many good, wholesome an...

"brod Grummella"
In a bowl containing 1 cup of soft bread crumbs pour 1 cup of sweet milk, then add the slightly-beaten yolks of three eggs, a little peppe...

Croutons And Crumbs
Still another way is to make croutons. Cut stale bread into small pieces, size of dice, brown in hot oven and serve with soup instead of s...

"zweibach"
Cut wheat bread in slices not too thin. Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp. Place in a ...

"german" Egg Bread
Cut stale bread into slices about 3/4 inch thick. Cut slices in half, and soak for a few minutes, turning frequently, in the following mix...

Creamed Toast
Partly fill a large tureen with slices of crisply-browned and buttered toast. (Slices of bread which have become dry and hard may be used ...

Bread And Rolls
Bread, called the "Staff of Life," on account of its nutritive value, should head the list of foods for human consumption. Bread making sh...

"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
1 quart sweet milk (scalded and cooled). 1 tablespoonful lard or butter. 2 table spoonsful sugar. 1/2 tablespoonful salt. 1 cup wheat flou...

"frau Schmidts" Good White Bread (sponge Method)
To one quart of potato water, drained from potatoes which were boiled for mid-day dinner, she added about 1/2 cup of finely-mashed hot pot...

Excellent "graham Bread"
At 6.30 A.M. place in a quart measure 1/2 cup of sweet cream and 3-1/2 cups of milk, after being scalded (1 quart all together). When luke...

Graham Bread (an Old Recipe)
2 cups sour milk 2 cups sweet milk or water. 1 teaspoon soda (Salaratus) Graham flour. 1/2 cup molasses. 1 tablespoonful melted butter. Pi...

"mary's" Recipe For Wheat Bread
1 cup sweet milk (scalded). 1 cup cold water. 1 cake Fleischman's yeast (dissolved in a small quantity of luke-warm water). 1-1/2 teaspo...

"frau Schmidts" Easily-made Graham Bread
Should you care to have a couple of loaves of graham bread instead of all-wheat, take a generous cup of the above sponge before it is stif...

Whole-wheat Bread
1 pint boiling water. 1 pint sweet milk. 1/2 Fleischman's yeast cake dissolved in luke-warm water. 1/2 tablespoon salt. Flour. When the mi...

Nut Bread
3 cups graham flour. 1 cup wheat flour. 4 teaspoons baking powder. 1 cup chopped English walnuts. 1 cup sugar. 1 small teaspoon "Mapleine"...

Frau Schmidts "quick Bread"
The Professor's wife seldom used any liquid except water to set a sponge for bread. She seldom used any shortening. She taught Mary to mak...

An "oatmeal Loaf"
For a loaf of oatmeal bread, place 1 cup of crushed oats, or common oatmeal, in a bowl, pour over 1/2 cup of hot milk. When luke warm, add...

Aunt Sarah's White Bread (sponge Method)
Prepare the following "Yeast Sponge" at noon, the day preceding that on which you bake bread: Place in a bowl (after the mid-day meal) 1 q...

Recipe For "pulled Bread"
Take a Vienna loaf of bread, twelve-hours old, cut away all the crust with a clean-cut knife, then break away gently (with your fingers on...

Aunt Sarah's "hutzel Brod"
2 pounds dried pears. 2 pounds dried prunes. 2 quarts juice of fruit and water. 1 pound dried currants. 1 pound seeded raisins. 1 pound bl...

Aunt Sarah's White Bread And Rolls
1 quart potato water. 1 mashed potato. 1 tablespoonful butter or lard. 1 tablespoonful sugar. 1 Fleischman yeast cake, or 1 cup good yeast...

Aunt Sarah's Raised Rolls (from Bread Dough)
A portion of the white bread dough may be made into raised rolls. These rolls are excellent without additional shortening, or, in fact, wi...

Clover-leaf Rolls
Take pieces of the bread dough, the size of a walnut, cut into three pieces, mold with the hand into round balls the size of small marbles...

"polish" Rye Bread (as Made In Bucks County)
This excellent, nutritious bread, is made from the whole-ground grain. Every part of the grain is used in the flour, when ground. To bake ...

Perfect Breakfast Rolls
One quart of scalded milk, when lukewarm, add the following: 1/2 cup of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1 teaspo...

"an Old Recipe" For Good Bread
This country cook invariably baked good bread and always used potato-water in preference to any other liquid for setting sponge. She stood...

Steamed Brown Bread
Place in a bowl 3/4 cup graham flour and 1/2 cup of yellow, granulated cornmeal. Sift into this 3/4 cup of white flour, 1 teaspoonful of b...

A Wholesome Bread (made From Bran)
Place in a bowl 4 cups of clean bran and 2 cups of white flour, sifted with 2 teaspoonfuls of baking powder, 1 teaspoonful of salt, 1 tabl...

Frau Schmidt's "hutzel Brod"
1 quart dried pears. 1 pint of pear juice. 1 Fleischman's yeast cake. 1 scant cup brown sugar. 2 eggs. 1/4 teaspoonful soda. 1 pound of so...

"aunt Sarah's" Quickly-made Brown Bread
2 cups of buttermilk, or thick, sour milk. 1/2 cup of sugar. 1/4 cup of molasses. 1 tablespoonful of melted butter. 1 egg. 1 teaspoonful o...

"stirred" Oatmeal Bread
Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gr...

Nut And Raisin Bread
2 cups buttermilk, or sour milk. 1/2 cup brown sugar, 2 cups graham flour. 1 cup wheat flour. 1 teaspoonful of soda, dissolved in a little...

"saffron" Raisin Bread
For this old-fashioned, "country" bread, set a sponge in the evening, consisting of 1 cup of luke-warm water, 1 Fleischman's compressed ye...

Raised Rolls
2 quarts of sifted flour. 1 pint of boiled milk (lukewarm). 1 tablespoon sugar. 1/2 cup butter and lard, mixed. 3/4 cake compressed yeast,...

"grandmother's" Fine Raised Biscuits
1 quart scalded milk (lukewarm). 3/4 cup of butter, or a mixture of butter and lard. 1/2 cup of sugar. 1 teaspoonful of salt. 2 Fleischman...

Stirred Bread
Frau Schmidt thought bread more easily digested and wholesome if ingredients of a loaf be stirred together instead of kneaded. This is the...

Potato Biscuits
At 6 o'clock in the morning place in a bowl 1 cup of finely-mashed (boiled) potatoes (the cup of left-over mashed potatoes may be used as ...

Aunt Sarah's Potato Yeast
9 medium-sized potatoes. 5 tablespoons sugar. 2 tablespoons salt. 1 quart water. Grate the raw potatoes quickly, so they will not discolor...

Perfection Potato Cakes
1 cup of boiled mashed potatoes. 1 cup sweet milk. 1 cup water in which 1 Fleischman yeast cake was dissolved. 2 cups soft A sugar. 1/2 cu...

Mary's Recipe For Cinnamon Buns
Early in the morning mix a sponge or batter consisting of 1/2 cup of potato water (water drained from boiled potatoes) and 1/2 cup of luke...

"kleina Kaffe Kuchen" (little Coffee Cakes)
Scant 1/2 cup lard and butter. 2 cups sifted flour. 2 whole eggs and the yolks of 2 more. 3 tablespoons sugar. 1/4 cup cream. 1/4 milk. 1 ...

Grossmutter's Potato Cakes
1 cup hot mashed potatoes. 1-1/2 cups sugar. 1 scant cup butter and lard. 1 cup home-made yeast or 1 yeast cake dissolved in 1 cup lukewar...

Aunt Sarah's "bread Dough" Cake
1 cup bread dough. 1 egg. 1/2 cup soft A sugar. 1 tablespoon lard or butter. 1/4 teaspoon soda. When her bread dough was raised and ready ...

Good, Cheap Dutch Cakes
To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar. When lukewarm add 1 yeast cake (Fleischman's),...

Recipe For "light Cakes" (given Mary By A Farmer's Wife)
In the evening mix a sponge consisting of 1/2 cup of mashed potatoes, 1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast dissol...

Butter "schimmel"
Place in a mixing bowl 2 cups of warm, mashed potatoes and add 3/4 of a cup of shortening (a mixture of lard and butter), (or use Aunt Sar...

"bucks County" Doughnuts
About nine o'clock in the evening a batter was mixed composed of the following: 1 cup milk. 1 cup hot water. 1 teaspoonful of sugar. 1 cup...

Extra Fine "quaker Bonnet" Biscuits
For these quaint-looking, delicious biscuits, a sponge was prepared consisting of: 1 pink milk. 3 eggs. 1/2 cup mixture butter and lard. 1...

Bucks County Cinnamon "kuchen"
Explicit directions for the making of these excellent raised cakes was given Mary by an old, experienced Pennsylvania German cook. They we...

Moravian Sugar Cakes
At 5 o'clock P.M. set a sponge or batter, consisting of 1 cup of mashed potatoes, 2 cups of sugar, 1 cup of sweet milk, scalded and cooled...

Mary's Potato Cakes
1 cup freshly-boiled mashed potatoes. 1 cup scalded sweet milk. 1 cup sugar. Flour about 6 cups. 1 cake Fleischman's yeast. 2 eggs. 1/2 cu...

German Raisin Cake (raised With Yeast)
Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add 1 tablespoonful of sugar and dissolve one cake of yeast in the milk....

"kaffee Krantz" (coffee Wreath)
1 cup sugar. 3/4 cup butter and lard. 4 eggs. 1 pint milk. 1 Fleischman's yeast cake. 4 cups flour. Cream together the sugar, butter, lard...

"mondel Krantz" Or Almond Cake (as Made By Frau Schmidt)
1 pint sweet milk. 3/4 cup sugar. 3 eggs. 1 yeast cake or 1 cup yeast. 1/3 cup butter. 2 tablespoons rock candy. 1 orange. 2 tablespoons c...

The Professor's Wife's Recipe For "dutch Cakes"
2 tablespoons of butter or lard. 2 eggs. 1 cup "Soft A" sugar. 1/2 yeast cake. 1 pint milk. 1/2 teaspoonful of salt. Flour. She scalded th...

"farmers' Pound Cake" (as Aunt Sarah Called This)
Place in a bowl 2 cups of light, well-raised bread sponge (when all flour necessary had been added and loaves were shaped ready to be plac...

German "coffee Bread"
1/3 cup sugar 1/3 cup butter 1 cup hot milk 1 yeast cake 2 eggs 2-1/2 cups flour. As Aunt Sarah taught Mary to bake this, it was fine. She...

"fast Nacht Kuchen" (doughnuts)
3 tablespoons honey. 3/4 quart milk. 2 quarts flour. 1 yeast cake. 1/2 cup butter. 2 eggs. Without fail, every year on Shrove Tuesday, or ...

"kaffee Kuchen" (coffee Cake)
2 cups milk. 1 heaped cup soft A sugar. 1/2 cup butter and lard. 1 egg. 1 Fleischman's yeast cake. Flour. These German Coffee Cakes should...

"streusel Kuchen"
For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2 cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2 c...

Muffins, Biscuits, Griddle Cakes And Waffles
Use 1 scant cup of liquid to 1 good cup of flour, usually, for "Griddle Cake" batter. Use baking powder with sweet milk, 1 heaping teaspoo...

Sally Lunn (as Aunt Sarah Made It)
As "Aunt Sarah" made this, it required 1 cup of sweet milk, 2 eggs, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, flour to make a ...

Aunt Sarah's Recipe For "johnny Cake"
One and one half cups of sour milk, 1/3 cup of shortening, a mixture of lard and butter, 1-1/2 tablespoonfuls of sugar, 2 cups of yellow c...

Mary's Breakfast Muffins
3 cups sifted flour. 1 teaspoon salt. 1 teaspoon sugar. 1 tablespoon butter and lard. 1/4 cake Fleischman's yeast. 2 eggs. 2 cups boiled m...

Rice Muffins
1 cup cold boiled rice. Yolk of egg and white beaten separately. 1 teaspoon sugar. 1/2 teaspoon salt. 1 cup sweet milk. 2 cups flour. 2 te...

Indian Pone
Beat together, in the following order, 2 eggs, 1 tablespoonful of white sugar, 1-1/2 cups of sweet milk, 1 teaspoonful of salt; to which a...

"pfannkuchen" (pancakes)
Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls of milk, were added; 1 teaspoonful of chopped parsley; mix lightly to...

"extra Fine" Baking Powder Biscuits
One quart of flour was measured; after being sifted, was placed in a flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and ...

"flannel" Cakes, Made From Sour Milk
One pint of sour milk, 2 eggs (beaten separately), a little salt, 1 large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good tea...

"flannel" Cakes With Baking Powder
Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2 teaspoons of Royal baking powder, mixed to a smooth batter, with about 1 pi...

Frau Schmidt's Recipe For Waffles
One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt, 1 tablespoon butter, whites of three eggs and yolks of two and 1 teaspoon o...

"crumb" Corn Cakes
One pint of stale bread crumbs (not fine, dried crumbs), covered with 1 pint of sour milk. Let stand over night. In the morning add 1 tabl...

"grandmother's" Recipe For Buttermilk Waffles
Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon o...

Bread Griddle Cakes
To 1 pint of sour milk add about 3 slices of stale bread and allow the bread to soak in this mixture over night. In the morning beat up sm...

Never Fail "flannel" Cakes
2 cups thick sour milk (quite sour). 2 tablespoonfuls sweet milk. 1 egg. 1/2 teaspoonful salt. 2 cups flour. 1 teaspoonful baking soda (go...

Waffles Made From Sweet Milk And Baking Powder
Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt. Mix into a batter, a little thicker than for ...

"bucks County" Buckwheat Cakes
About 12 o'clock noon dissolve 1 cake of yeast (the small, round or square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1 tabl...

Delicious Corn Cakes
One cup of sweet milk heated to boiling point; stir in 2 heaping tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of butter...

(as Aunt Sarah Made Them.)
Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of cold, boiled rice; 2 yolks of eggs, the whites beaten separately and ad...

"german" Egg-pancakes (not Cheap)
These truly delicious pancakes were always baked by "Aunt Sarah" when eggs were most plentiful. For them she used, 1 cup flour, 5 fresh eg...

"frau Schmidt's" Griddle Cake Recipe
The Professor's wife gave Mary this cheap and good recipe for griddle cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1...

Mary's Recipe For "corn Cake"
1 cup of white flour. 1/2 cup cornmeal (yellow granulated cornmeal). 1 cup of sweet milk. 2 teaspoonfuls baking powder. 1 tablespoonful su...

Aunt Sarah's Delicious Cream Biscuits
Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; s...

Mary's Muffins
2 cups of flour. 3 even teaspoonfuls of baking powder. 2 tablespoonfuls of sugar. 1 cup of sweet milk. 2 eggs. 1 tablespoonful of butter. ...

Corn Muffins (as Made By "frau Schmidt")
2 eggs. 1-1/2 tablespoonfuls of sugar. 1 cup of granulated yellow cornmeal. 1-1/2 cups of sweet milk. 2 cups of white flour. 3 teaspoonful...

Strawberry Shortcake (as Frau Schmidt Made It)
1 pint of flour. 3 teaspoonfuls of baking powder. 2-1/2 tablespoonfuls of butter or lard. 1 egg. 1/2 teaspoon of salt. Milk or water. Sift...

Perfection Waffles
Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1 teaspoonful of salt, four times. Separate 3 fresh eggs. Place the yolks...

Recipe For Making "baking Powder"
Sift together three times (through a fine sieve) 8 tablespoonfuls of cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4 table...

Fritters, Croquettes, Dumplings And Crullers
When cooking any article to be immersed in fat use about this proportion: 2 pounds of sweet lard to 1 of suet, which had been previously t...

Kartoffle Balla (potato Balls)
Boil until tender, 8 medium-sized (not pared) potatoes; when quite cold remove parings and grate them; fry one finely-chopped onion in a l...

"boova Shenkel"
For this excellent "Pennsylvania German" dish, which I am positive has never before been published, take 2-1/2 pounds of stewing meat (bee...

Rice Balls With Cheese
Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2 cup of grated cheese, a little salt, 1/4 cup flour and the stiffly-...

"kartoffle Klose"
One quart of cold, boiled, skinned potatoes, grated. (Boil without paring the day before they are to be used, if possible.) Put into a fry...

Rice Croquettes (and Lemon Sauce)
Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling water, until tender. The rice, when cooked and drained, should fill 3 cup...

Corn Oysters
Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping tabl...

Banana Fritters
From one banana was made 4 fritters. The banana was halved, cut lengthwise and then cut cross-wise. The batter will do for all fruits, cla...

Parsnip Fritters
Scrape and boil 5 or 6 parsnips in salted water until tender and drain. If old parsnips, cut out the centre, as it is tough and woody. Mas...

Aunt Sarah's "schnitz And Knopf"
This is an old-fashioned "Pennsylvania German" favorite. The end of a ham bone, containing a very little meat, was placed in a large kettl...

A Very Old Recipe For Dumplings, Or "knopf"
One and one-half quarts of flour was sifted with 2-1/2 tablespoonfuls of Royal baking powder, 1 teaspoonful of butter was cut through the ...

"kartoffle Kuklein" (potato Fritters Or Boofers)
Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any liquid formed, then add 1 small onion, also grated; large egg or 2 sma...

Rosettes, Wafers And Rosenkuchen (as Made By Frau Schmidt)
Prepare a batter from the following: 1 cup of sweet milk. 2 eggs. Pinch of salt. 1 cup of flour, good measure. Gradually mix the flour wit...

"bairische Dampfnudeln"
These delicious Bavarian steamed dumplings are made in this manner: 1 cake of Fleischman's compressed yeast was dissolved in a cup of luke...

"heller Bluther Kuklein"
She gathered elderberry blossoms, rinsed off the dust, and when free from moisture dipped the blossoms into fritter batter, holding the st...

Apyl Kuklein (apple Fritters)
Pare and core 4 large tart apples. Cut each apple into about 4 round slices and allow the sliced apples to lie a couple of hours in a dish...

Dumplings Made From "bread Sponge"
Aunt Sarah's raised dumplings from bread sponge were greatly relished at the farm. When bread sponge, which had been set to rise early in ...

"leber Klose" Or Liver Dumplings
Boil a good-sized soup bone for several hours in plenty of water, to which add salt and pepper to taste and several small pieces of celery...

Frau Schmidt's "old Recipe For Schnitz And Knopf"
Place a cook pot on the range, containing the end piece of a small ham; partly cover with water. This should be done about three hours bef...

"brod Knodel," Or Bread Dumplings
3 cups of stale bread (cut like dice). 3/4 cup of flour. 1/2 teaspoonful baking powder. 3/4 cup milk. 2 tablespoonfuls butter. 1 egg. 1 te...

"german" Pot Pie
To serve a family of six or seven, place 2 pounds of beef and 4 pork chops, cut in small pieces, in a cook-pot. Season with a little chopp...

"zwetchen Dampfnudeln" (prune Dumplings)
In the evening a sponge was prepared with yeast for bread. All the flour required to stiffen the dough for loaves of bread being added at ...

Green Corn Fritters
Grate pulp from six cars of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of...

"mouldasha" (parsley Pies)
Mash and season with butter and salt half a dozen boiled white potatoes, add a little grated onion and chopped parsley. Sift together in a...

Inexpensive Drop Crullers
Cream together 1 cup sugar and 1 egg, then add one cup of milk alternately with 2 cups of flour, sifted with 2 teaspoonfuls of baking powd...

Batter Baked With Gravy
The Professor's wife gave Mary this recipe, given her by an Englishwoman. The recipe was liked by her family, being both economical and go...

"german" Sour Cream Crullers
One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1 teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use ex...

"grandmother's" Doughnuts
Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating yolk...

Fine "drop Crullers"
Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after measu...

Soups And Chowders
Stock is the basis of all soups made from meat, and is really the juice of the meat extracted by long and gentle simmering. In making stoc...

Vegetable Soup
Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook the onio...

Marklose Balls
Take marrow from uncooked beef soup bones, enough to fill 2 tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to flavor, peppe...

Egg Balls For Soup
Mash the yolks of 2 hard-boiled eggs fine and smooth with a little soft butter. Beat the white of 1 egg, and add with about 2 tablespoonfu...

"suppee Schwangen"
Mary was taught to make these by the Professor's wife. She beat together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful butter, a ...

Cream Of Oyster Bouillon
Put two dozen oysters through food chopper, cook oyster liquor and oysters together five minutes, heat 1 pint milk and 1 tablespoon flour,...

German Noodle Soup
Place about 3 pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours, until meat is quite tender; season ...

Cream Of Celery
Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint of water, 1/2 hour or longer. Mash celery and put through a fine sie...

Oyster Stew
Rinse a stew-pan with cold water, then put in 1 pint of milk and let come to a boil. Heat 15 oysters in a little oyster liquor a few minut...

Clam Broth
Clam broth may be digested usually by the most delicate stomach. It can be bought in cans, but the young housewife may like to know how to...

Turkey Soup
Take broken-lip bones and undesirable pieces of roast turkey, such as neck, wings and left-over pieces of bread filling, put in stew-pot, ...

Cream Of Pea Soup
Cook quarter peck of green peas until very tender, reserve one-half cup, press the remainder through a sieve with the water in which they ...

Tomato Soup
One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft...

Frau Schmidts Clam Soup
Chop 12 clams fine, add enough water to the clam broth to measure one quart, cook all together about 15 minutes; add 3 pints of scalding h...

Clam Chowder
Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of dice; fry until brown and crisp. Take 25 fresh clams, after having d...

Brown Potato Chowder
Put a pint of diced, raw potatoes in a stew-pan over the fire, cover with 1 quart of water, to which a pinch of salt has been added. Cook ...

Bean Chowder
Another palatable, cheap and easily prepared dish is called Bean Chowder. Small soup beans were soaked over night in cold water. Pour off,...

Bouillon
Buy a soup bone, cook with a chopped onion, one stalk of celery and a sprig of parsley until meat falls from bone. Season with salt and pe...

Farmer's Rice
One and one-half quarts of milk, poured into a double boiler and placed on the range to heat. One cup of flour was placed in a bowl; into ...

Philadelphia "pepper Pot"
This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by a friend living in the Quaker City, a good cook, who vouched for its...

German Vegetable Soup
Take 6 potatoes, half the quantity of onions, carrots, turnips, cabbage and a stalk of celery, cut up into dice-shaped pieces, place all i...

A Cheap Rice And Tomato Soup
Take one pint of rice water which has been drained from one cupful of rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used...

Fish, Clams And Oyster (boned Shad)
How many young cooks know how to bone a shad? It is a very simple process, and one becomes quite expert after one or two trials. And it fu...

Croquettes Of Cold, Cooked Fish
Shred or flake cold, cooked fish, which has been carefully picked from bones. To 2 cups of fish add an equal amount of mashed potatoes, a ...

Shad Roe
Shad roe should be carefully taken from the fish, allowed to stand in cold water, to which a pinch of salt has been added, for a few minut...

Scalloped Oysters
Take about 50 fresh oysters. Place a layer of oysters in a baking dish alternately with fine, dried crumbs, well seasoned with pepper and ...

Deviled Oysters
2 dozen oysters. 1 cup rich milk. 3 tablespoonfuls flour. Yolks of 2 raw eggs. 1 generous tablespoonful butter. 1 tablespoonful finely-min...

Planked Shad
After eating planked shad no one will wish to have it served in any other manner, as no other method of preparing fish equals this. For pl...

Broiled Mackerel
When fish has been cleaned, cut off head and scrape dark skin from inside. Soak salt mackerel in cold water over night, skin side up, alwa...

Codfish Balls
Soak codfish several hours in cold water. Cook slowly or simmer a short time. Remove from fire, drain, and when cold squeeze out all moist...

Fried Oysters
Procure fine, large, fresh oysters for frying. Drain in a colander carefully, look over, and discard any pieces of shell. Roll each oyster...

Panned Oysters
Aunt Sarah always prepared oysters in this manner to serve roast turkey. At the very last minute, when the dinner was ready to be served, ...

Oysters Steamed In The Shell
Place well-scrubbed shells, containing fresh oysters, in a deep agate pan, which will fit in a kettle containing a small amount of boiling...

A Recipe Given Mary For "oyster Cocktail"
To 2 tablespoonfuls of tomato catsup add 1/2 tablespoonful of grated horseradish, 1/2 tablespoonful of lemon juice, 1/2 teaspoonful of tab...

Oyster Croquettes
Boil 50 oysters five minutes, drain. When cold, cut into small pieces, add 1/2 cup of bread crumbs and mix all together with a thick cream...

Frau Schmidts Way Of Serving "oyster Cocktails"
Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of grated horseradish, 2 tablespoonfuls of very finely cut celery juice a...

Salmon Loaf
One can of salmon, from which all bones have been removed, 1 cup of cracker crumbs, 1/2 cup of milk, 1 tablespoonful of butter, which had ...

Creamed Salmon
A half cup of canned salmon, a left-over from lunch the preceding day, may be added to double the quantity of cream dressing, and when hea...

Oyster Canapes
1 cup cream. 4 tablespoonfuls of bread crumbs. 1 tablespoonful of butter. 3 dozen stewing oysters. Season with paprika, tiny pinch of nutm...

Meat
Every young housewife should be taught that simmering is more effective than violent boiling, which converts water into useless steam. Eve...

"sauergebratens" Or German Pot Roast
Buy about three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a litt...

Hungarian Goulash
2 pounds top round of beef. 1 onion. A little flour. 2 bay leaves. 2 ounces salt pork. 6 whole cloves. 2 cups of tomatoes. 6 peppercorns. ...

Broiled Steak
When buying beefsteak for broiling, order the steak cut 1 inch to 1-1/4 inches thick. Place the steak on a well-greased, hot broiler and b...

Stewed Shin Of Beef
4 pounds of shin of beef. 1 medium-sized onion. 1 whole clove and bay leaf. 1 sprig of parsley. 1-1/2 tablespoonfuls flour. 1-1/2 tablespo...

Hamburg Steak
Take the tough ends of two sirloin steaks and one tablespoonful of kidney suet, run through a food chopper; season with pepper and salt, f...

Stew.
5 pounds of a cheap cut of beef. 4 cups of potatoes cut into small pieces. 2/3 cup each of turnips and carrots cut into 1/2-inch cubes. 1/...

Dumplings.
2 cups of flour. 4 teaspoons (level) of baking powder. 2/3 cup of milk or a little more if needed. 1/2 teaspoonful of salt. 2 teaspoonfuls...

Extending The Meat Flavor
Mary learned, through reading _The Farmers' Bulletin_, different methods of extending the meat flavor through a considerable quantity of m...

Preparing A Pot Roast
When buying a pot roast, "Aunt Sarah" selected a thick, chunky piece of meat, weighing several pounds, and a small piece of beef suet whic...

Stuffed Breast Of Veal
Rub the piece of meat with salt, pepper, ginger and minced onion. Prepare a stuffing as for chicken of crumbled, stale bread, etc., or soa...

"gedampftes Rinderbrust"
Take breast of beef or veal, without fat or bones, quickly rinse off meat and wipe with a cloth. Place in a stew-pot with one chopped onio...

"paprikash"
Two pounds of veal, from leg, cut into small pieces for stewing; 4 good-sized onions, cut rather fine; measure about 1/2 cup of sweet lard...

Beef Stew
Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsle...

Savory Beef Roll
Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used...

Veal Cutlets
Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced o...

Meat "snitzel"
Cut 1-1/2 pounds of thick veal steak into small pieces, dredge with flour, season with salt and pepper, and fry brown in a pan containing ...

Sirloin Steaks
Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of suet. Cut the tenderloin from each steak, and as much more of the steak...

Meat Balls
Chop meat fine; beef, chicken, lamb or veal; mince a small onion and fry in a tablespoonful of butler; add a tablespoonful of flour, the y...

Veal Loaf
Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water...

Sweetbreads (breaded)
Place sweetbreads in cold water, to which 1/2 teaspoonful salt has been added, for a short time, then drain and put over the fire with hot...

Fried Liver And Bacon
Have _beef_ liver cut in slices about one inch thick; quickly rinse and wipe dry. Remove the thin skin on the edge and cut out all the sma...

Beefsteak Served With Peas
Fry quickly a large sirloin steak. Place in the oven, on a warm platter. Add a large tablespoonful of butter to the fry pan, also a can of...

Creamed "dried Beef"
Put a tablespoonful of butter in a frying pan, add 1/2 cup of chipped beef cut fine and brown it in the butter, then add 1/4 cup of water....

Creamed Sweetbreads
Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry on a napkin. Separate the sweetbreads into small pieces with a _silv...

Meat Croquettes
2 cups finely chopped meat (beef or veal). 1 tablespoonful butter. 2 tablespoonfuls flour (or a little more flour). 2 tablespoonfuls chopp...

Stewed Rabbit
After the rabbit has been skinned, and carefully cleaned, wash quickly and let stand over night in cold water to which salt has been added...

Roast Lamb
Select leg or loin, or if a larger roast is wanted, leg and loin together. Carefully rinse the piece of meat. Place in pan, dust lightly w...

"gefullte Rinderbrust," Or Stuffed Breast Of Beef
Take a fillet of beef, rub both sides well with a mixture of finely chopped onion, minced parsley, salt and pepper. Then spread over the f...

Fried Peppers With Pork Chops
Dust four or five pork chops with flour and fry in a pan, not too quickly. When nicely browned, remove to a warm chop plate and stand in w...

Boiled Ham
When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, l...

Sliced Ham
When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to st...

Roast Pork
Place pork roast in a covered roasting pan containing a small cup of hot water, season with pepper and salt and sweet marjoram and sprinkl...

Pork Chops
Dip pork chops in egg, then into bread crumbs to which has been added salt, pepper, and a very little sage and sweet marjoram. Some prefer...

Home-made Sausage
Nine pounds of fresh pork (lean and fat intermixed as it comes). Cut meat in small pieces, run through a meat cutter. Sprinkle over the fi...

Aunt Sarah's Method Of Keeping Sausage
To keep sausage one year, take sausage which has been put in casings (skins in long links) and cook until heated through in a fry pan half...

Souse
Two pig's feet, weighing together about 1-1/2 pounds. After thoroughly cleansing with a vegetable brush, place in a stewpan and cover with...

Utilizing Cold Meat "left-overs"
Small pieces of cold roast beef, veal or steak may all be utilized by being put through the food chopper. To 1 cup of finely-chopped cold ...

Fowl--roast Chicken Or Turkey
Singe the fowl, after it has been picked; then with a small vegetable brush quickly scrub it well, with luke-warm water. Do not let it lie...

Bread Filling As Aunt Sarah Prepared It
Chop the cold, cooked liver, heart and gizzard into tiny dice; add this to a bowl containing one quart of crumbled stale bread, seasoned w...

Fried Chicken With Cream Gravy
Cut one small spring chicken in pieces, dip each piece in a batter composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2 teaspoonf...

Stewed Or Steamed Chicken
Cut a nicely cleaned chicken into nine pieces. (Do not separate the meat from the breast-bone until it has been cooked.) Put in a cook pot...

Vegetables--white Potatoes
Potatoes are one of the most valuable of vegetables. White potatoes, after being pared, should be put in a stew-pan over the fire with a l...

Baked Potatoes
All young housewives may not know "that there is more real food value in potatoes baked 'in their jackets' than is found in preparing this...

Various Ways Of Using Small Potatoes
Early in the season when small, early potatoes are more plentiful and cheaper than large ones, the young housewife will be able to give he...

Scalloped Potatoes
In a baking dish place layers of pared, thinly sliced, raw white potatoes. Season with a very little salt and pepper and scatter over smal...

Candied Sweet Potatoes
Place in an agate pudding dish 6 pared and halved (lengthwise) raw sweet potatoes. Scatter over them three tablespoons of sugar, 2 large t...

Sweet Potato Croquettes
To 1 pint of hot mashed potatoes, or cold boiled ones may be used, squeezed through a fruit press; add 1 tablespoon of butter, pinch of sa...

Potato Chips
Aunt Sarah's way of making particularly fine potato chips: She pared six large white potatoes, one at a time. As she wished to slice them ...

Fried Eggplant
Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt on slices; let stand under heavy weight several hours. Wipe slices dr...

Baked "stuffed Peppers"
Place a fry-pan on stove containing about two tablespoonfuls of butter, add a couple of finely chopped sweet peppers and a finely minced s...

Chili (as Prepared In New Mexico)
Place hot peppers (well-washed) from which seeds have been removed into a bake dish containing a very little hot water. Stand in a hot ove...

Baked Cabbage
A half head of cabbage was cut into small pieces and cooked in hot salted water until cabbage was tender. The water was drained from the b...

Crimson Creamed Beets
Cut all except two inches from the tops of beets. Scrub thoroughly with a vegetable brush, then pour scalding water over beets. When perfe...

Buttered Beets
Wash young beets, cut off tops. Boil one hour or until tender, one tablespoonful of sugar having been added to the water in which beets we...

Pickled Mangelwurzel
A vegetable in taste, similar to very sweet, red beets in shape, greatly resembling carrots. Wash the mangelwurzel and place in a stew-pan...

German Steamed Cabbage
Cut one-half head of cabbage fine on a slaw cutter. Place in a stew-pan over fire, with about four tablespoonfuls of water, one tablespoon...

Bean "snitzel"
Place in a pan on the range one tablespoon of diced, smoked bacon, fry a few minutes, watch closely it does not scorch. Add one tablespoon...

Boiled Spinach
Wash one-half peck of spinach thoroughly through a half dozen waters, until free from sand. Place in a stew-pan containing a small quantit...

Fried Onions And Potatoes
Another way of utilizing left-over cold boiled potatoes particularly relished by "Pennsylvania Germans," whose liking for the humble onion...

Steamed Asparagus (fine)
Wash asparagus and cut off about an inch of the tough ends, scrape off thin skin. Place pieces of asparagus tips (all in one direction) in...

"pasture" Mushrooms
All the members of the Landis family unanimously agreed in declaring the dish "Frau Schmidt" taught Sarah Landis to prepare from the delic...

Steamed Mushrooms.
One-half pound or about twenty-four small mushrooms were peeled, washed carefully in cold water, placed in a small stew-pan containing two...

Stewed Tomatoes
Scald ripe tomatoes by pouring boiling water over them and allowing them to stand a few minutes. Skin them and cut in small pieces. Place ...

Sweet Corn
Sweet corn on the cob should be cooked as soon as possible after taking it from stalk, as after being removed it soon loses its sweetness....

Fried Tomatoes With Cream Sauce
Cut large, solid, ripe tomatoes in half-inch slices; one ordinary tomato makes 3 slices. Dredge thickly with flour. Fry several slices of ...

Baked "stuffed Tomatoes"
Wash a half dozen ripe red tomatoes. Cut the top from each and remove about the half of the inside of tomato. Sprinkle a very tiny pinch o...

Canned Tomatoes--fried
Place in a bowl a half pint of canned tomatoes, one-fourth teaspoon of sugar and season with salt and pepper. Add about four tablespoonful...

"bucks County" Baked Beans
Put one quart of small soup beans to soak over night in cold water to cover. In the morning drain the beans, cover with boiling water, add...

Cooked Hominy
Wash one cup of hominy through several waters. (The grains should resemble kernels of corn.) Cover with cold water and stand in a cool pla...

Grated "parsnip Cakes"
Scrape, then grate enough raw parsnips to fill two cups, put in a bowl and add the yolk of one egg, pinch of salt, 1 tablespoonful of milk...

To Make "sauer Kraut"
Cut heads of cabbage in half, after trimming off outside leaves. Cut out centres or hearts, cut cabbage fine on a regular old-fashioned ca...

Dumplings To Serve With Sauer Kraut
For these dumplings, 1 egg was broken into a bowl and well beaten. Then a pinch of salt was added and 1/2 cup of sweet milk. Enough flour ...

Parsley Dried To Preserve Its Green Color
Young housewives possessing a bed of parsley in their kitchen gardens, wishing to preserve it for use during the winter, may like to know ...

Time Required To Cook Vegetables
Bake good-sized potatoes in oven about 45 minutes. Smaller potatoes require less time to bake. Boil ordinary sized potatoes 25 to 30 minut...

Common "cream Sauce"
Young housekeepers will be surprised to learn of the various attractive, appetizing dishes which may be prepared by combining them with a ...

Preparation Of Savory Gravies
The art of preparing savory gravies and sauces is more important in connection with the serving of the cheaper meats than in connection wi...

Butter, Cheese And Suet--a Substitute For Butter
This formula for preparing a good, sweet, wholesome substitute for butter to be used for baking and frying was given Aunt Sarah by a thrif...

Butter--as It Was Made At The Farm, By "aunt Sarah"
Aunt Sarah strained fresh, sweet milk into small, brown earthenware crocks kept for this purpose, scrupulously clean. The crocks were kept...

"smier-kase" Or Cottage Cheese
Stand a pan containing three quarts of milk in a warm place until it becomes sour and quite thick. Stand the pan containing the thick milk...

Uses Of "sweet Drippings" And Suet
For deep frying Mary was taught to use lard and kidney suet combined. The latter had been tried out by cutting suet in small pieces. The s...

Eggs--"eierkuchen" Or Omelette
For this excellent omelette or "eierkuchen," as Aunt Sarah called it, she used the following: 3 fresh eggs. 1 cup sweet milk. 3 level tabl...

Hard Boiled Eggs
Eggs to be hard boiled should be carefully placed in boiling water and cooked 15 minutes from the time the water commences to boil again. ...

Soft Boiled Eggs
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3-1/2 to 4 minutes, when the white pa...

An Egg And Tomato Omelette
Beat the yolks of three eggs until light, then add three tablespoonfuls of water. Beat the whites of the eggs separately. Turn the stiffly...

Mushroom Omelette
Place the yolks of three eggs in a bowl and beat until light. Add a teaspoonful of cream and 1/2 teaspoonful of flour mixed together; 1/2 ...

A Clam Omelette
Two eggs beaten separately, 1 scant cup of milk, 1 tablespoonful of flour, 6 clams run through a food-chopper. Place in a bowl the tablesp...

Deviled Eggs
Boil half a dozen eggs until hard. Remove shells, cut in halves, mash the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1...

Eggs In Cream Sauce
Four eggs, boiled hard, cut in halves lengthwise, then across, each egg cut in four pieces. A cream sauce was made using 1/2 cups sweet mi...

Aunt Sarah's Method Of Preserving Eggs With Liquid Water Glass
Aunt Sarah for many years preserved eggs in water glass, or soluble glass, also known as "Sodium Silicate," a thick liquid about the consi...

To Test Fresh Eggs.
Place an egg in a tumbler, fill tumbler with cold water. If eggs are fresh they will remain in the bottom of tumbler. If not strictly fres...

Salads--aunt Sarah's Salad Dressing
For this she used 1 pint of sour cream, 1-1/2 tablespoonfuls of flour, 1-1/2 tablespoonfuls of mustard (pulverized dry mustard), 3 eggs, 1...

"dutch" Cucumber Salad
Thinly slice one large green cucumber and one medium-sized onion (if liked). Sprinkle over about one teaspoonful of salt. Allow to stand a...

Carrot Salad
Aunt Sarah pared and cut 1-1/2 cups of uncooked carrots in thin strips, not much larger than common match sticks, and cooked in salted wat...

"an Old Recipe" For Chicken Salad
Two dressed chickens were cooked tender. When cold, meat was removed from bones and cut in dice (not too fine). Cut half the amount of cel...

German Potato Salad
Boil one dozen small potatoes without paring. Remove the skin and cut potatoes size of dice, also a small onion, finely minced. Put small ...

German Turnip Salad
This is the manner in which Aunt Sarah made turnip salad: She pared and sliced thin on a slaw cutter 5 large, solid turnips, put them in a...

German Salad Dressing
For dandelion, watercress, endive or lettuce, a dressing was made thus: The leaves of vegetables used for salad, after being carefully rin...

Mary's Potato Salad
A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard boiled eggs, also diced, and about half the quantity of celery chopped...

Mary's Salad Dressing
One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of sweet or sour cream, 1 tablespoonful of sugar, 1/2 cup of good sharp vin...

"fruit" Salad Dressing
Three tablespoonfuls of olive oil to 1-1/2 tablespoonfuls of vinegar. Season with salt and pepper. Use this quantity for 1 pint of salad. ...

Grape Fruit Salad
Cut the pulp from one grape fruit into small pieces, add an equal amount of chopped apples, a few English walnuts chopped coarsely. Serve ...

A Good, Inexpensive Salad Dressing
1 tablespoonful flour. 1 tablespoonful butter. 1 tablespoonful mustard. 1/2 tablespoonful sugar. 1 teaspoonful salt. 1 egg. 3/4 cup milk. ...

Imitation Lobster Salad
A bowl was lined with crisp lettuce leaves, over this was spread a layer of cold boiled potatoes, cut in dice, a little finely minced onio...

"german" Horseradish Sauce
A sauce to serve with boiled meat was prepared by Aunt Sarah in the following manner: She put half a cup of milk in a stew-pan, let come t...

Mayonnaise Dressing In Which Olive Oil Is Used
Before making this dressing for salads, Mary placed a large soup plate or a shallow bowl in the refrigerator, also a bottle of olive oil a...

Mustard Dressing To Serve With Sliced Tomatoes
Two tablespoonfuls mustard, 1 tablespoonful of sugar, 1/2 cup cream, 1 tablespoon salt, yolks of two eggs and 1/2 cup of vinegar. Beat all...

Chicken Salad
The meat of one boiled chicken cut in small pieces, three-fourths as much celery, also cut in small pieces. Three hard boiled eggs cut in ...

Pepper Hash
Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonful...

German Bean Salad
Use small green or yellow string-beans, which snap when broken, called by some "snap beans." String them carefully. (If quite small and te...

Meat Salads
To quote from the _Farmers' Bulletin_: "Whether meat salads are economical or not depends upon the way in which the materials are utilized...

Beverages--coffee
Scald coffee pot well before using (never use metal). Place in it five tablespoons ground coffee. (A good coffee is made from a mixture of...

Cocoa
Mix four tablespoonfuls of cocoa to a smooth paste with one cup of boiling water. Add one more cup boiling water and boil fifteen or twent...

Chocolate
One square of Baker's unsweetened chocolate shaved thinly or grated, mixed to a smooth paste with 1 cup of boiling water. Boil from fiftee...

Boiled Water
It sometimes becomes necessary to boil drinking water, which usually has a flat, insipid taste. Do young housewives know it is said that a...

Tea
To make tea always scald the teapot, which should be agate, earthenware or china, never metal. Always use water that has been _freshly_ bo...

Iced Tea
For two quarts of delicious iced tea, place in an agate teapot one generous tablespoon of good tea (never buy a cheap, inferior grade of t...

Puddings
To boil a pudding in a bag, dip the bag, which should be made of thick cotton or linen, in hot water, dredge the inside well with flour be...

Rice Pudding
One of the simplest and cheapest of desserts depends partly on the quality of the ingredients used, but chiefly on the manner of making fo...

Frau Schmidt's Apple Dumplings
Prepare a syrup of 1 cup sugar, 2 cups of hot water and 1 tablespoon of butter. Pour all into an agate pudding dish. Add to this syrup 2 h...

Caramel Custard (as Mary Prepared It)
1 pint of milk. 2 eggs. 1/2 cup granulated sugar. Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown. Add a part of the h...

Aunt Sarah's Bread Pudding
Pour 1 quart of boiling milk over 1-1/2 pints of soft bread crumbs. Put the mixture into a buttered pudding dish with 1 teaspoonful salt. ...

Steamed Bread Pudding
Place 1 cup of fine dried bread crumbs in a bowl. Pour over the crumbs 2 cups of milk and allow to stand a short time. Beat together 2 egg...

An Economical Bread And Apple Pudding
Into a well-buttered pudding dish put a layer of sliced sour apples. On the top of these a layer of stale bread crumbs with small bits of ...

Cup Custards
1 quart of sweet milk. 5 large eggs. 3 tablespoons sugar. Grated nutmeg or vanilla flavoring. Scald milk. Beat whites of eggs separately. ...

Frau Schmidt's Graham Pudding
Sift into a bowl 1/4 cup of pastry flour and 1 teaspoonful of baking powder. Add 1 cup Graham flour, pinch of salt and 1/2 cup granulated ...

Sponge Bread Pudding
Place 1-3/4 cups of soft stale (either white or graham) bread crumbs in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover wit...

Sauce.
Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of butter were beaten together until smooth and creamy, 1 teaspoonful o...

Aunt Sarah's Cottage Pudding
Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg, white beaten separately, and added last, 1 cup of sweet milk, pinch of s...

Sauce 2
One cup of milk, 1/2 cup of water, 1 large teaspoonful of butter, a scant tablespoonful of flour moistened with a small quantity of water,...

Apple "strudel"
Aunt Sarah pared and quartered six medium-sized tart apples, placed in the bottom of an agate pudding dish, poured over them one cup of ho...

"lemon Meringue" Pudding
1 pint of milk. 1/2 cup of sugar 1 cup bread crumbs. Juice and grated rind of one lemon. 2 eggs. 1/3 cup of butter. 3 tablespoonfuls of pu...

Suet Pudding
1 cup suet, chopped fine. 1 cup sugar. 1 cup sweet milk. 2 eggs. 1 teaspoonful cinnamon. 1 cup raisins. 1 cup currants. 3 cups flour sifte...

Sauce For Suet Pudding.
One cup of pulverized sugar and 1 large tablespoonful of butter creamed together. One teaspoonful of vanilla. Add one whole egg or the yol...

Steamed Fruit Pudding
1 cup sweet milk. 1 cup chopped suet. 1 cup molasses. 1 cup raisins. 1 teaspoonful soda dissolved in a little water. 1 teaspoonful salt. ...

Sauce For Pudding.
A small quantity of cinnamon, allspice, nutmeg, and a _very little_ clove. Flour to make a batter a little thicker than that of ordinary c...

Cornmeal Pudding
Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold mil...

Huckleberry Pudding
Two eggs and 1 small cup of granulated sugar creamed together. Four tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1 t...

Tapioca Custard
Four tablespoonfuls of pearl tapioca soaked in cold water over night. The next morning drain the tapioca, boil 1 quart of sweet milk, beat...

Delicious Baked Peach Pudding
For the dough place in a bowl 1 pint of flour sifted with 2 teaspoonfuls of Royal baking powder and a pinch of salt. Cut through this a sc...

Caramel Custard
Place 1 pint of milk on the range in a double boiler. Melt half a cup of sugar in an iron pan over the fire until a golden brown. When mel...

"aunt Sarah's" Rhubarb Pudding
Remove skin from stalks of rhubarb, wash and cut into half-inch pieces a sufficient quantity to half fill a medium-sized agate or earthenw...

Vanilla Sauce For Rhubarb Pudding.
Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring. Beat all together until foamy. Serve at once, c...

Rice Custard
Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all co...

Mary's Cup Pudding (from Stale Bread)
One quart of finely _crumbled stale bread_ (not dried crumbs). Fill buttered cups two-thirds full of crumbs and pour over the following cu...

Sauce For Pudding.
Mix one tablespoonful of cornstarch with a half cup of sugar. Pour over one cup of boiling water, add one generous teaspoonful of butter. ...

"buckwheat Minute" Pudding
Pour three cups of milk in a stew-pan, place on range and let come to a boil. Then stir slowly into the boiling milk 1-1/4 cups of buckwhe...

Peach Tapioca
One cup of tapioca soaked in 1 quart of cold water several hours. Place in stew-pan, set on stove and cook until clear. Add sugar to taste...

Aunt Sarah's Plain Boiled Pudding
One cup of beef suet chopped fine or run through a food-chopper, 1/2 cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup suga...

Pudding Sauce.
One large tablespoonful of butter, 1 teacup water, 1/2 teacup milk, scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to tast...

Apple Tapioca
Pour 1 pint of cold water over 1/2 cup tapioca. Allow to stand until the following morning, when cook until clean. Slice 6 tart apples. Pl...

Steamed Walnut Pudding
Place in a bowl 1/2 cup butter and 1 cup of granulated sugar. Beat to a cream. Add yolks of 2 eggs and 1/2 cup of syrup molasses or maple ...

"cornmeal Sponge" Pudding
Crumble cold corn muffins, or corn cake, a quantity sufficient to fill two cups. Soak in 1 quart of sweet milk three or four hours, then a...

Mary's Corn Starch Pudding
1-1/2 quarts of milk. 5 eggs. 2 heaping tablespoonfuls of corn starch. 1 scant cup of sugar. 1 teaspoonful of vanilla. Pour milk in a doub...

Apple Johnny Cake (served As A Pudding)
This is a good, cheap, wholesome pudding. 1 cup corn meal. 2 tablespoonfuls of sugar. 1 teaspoonful of soda. 1 tablespoonful of melted but...

A Good And Cheap "tapioca Pudding"
Soak over night in cold water 3 even tablespoonfuls of pearl tapioca. In the morning add tapioca to one quart of milk, 3 tablespoonfuls of...

"gotterspeise"
Partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called "Lady Fingers;" cut up with them a few macaroons....

Spanish Cream
Half a box of Knox gelatine, 1 quart of milk, 4 eggs. Put gelatine in milk, let stand 1 hour to dissolve. Set over fire to boil, then add ...

Graham Pudding
One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1...

"pennsylvania" Plum Pudding (for Thanksgiving Day)
One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2 teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs, 1/2 ...

Sauce For Pudding.
Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter, beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon f...

"slice" Bread Pudding
Line the sides of a pudding dish holding two quarts with seven slices of stale bread from which crust had been removed. Beat together 3 eg...

Cereals--oatmeal Porridge
Oatmeal to be palatable and wholesome should be thoroughly cooked, that is, steamed over a hot fire two hours or longer. Use a double boil...

Cooked Rice
Boil 1 cup of whole, thoroughly cleansed, uncoated rice in 3 quarts of rapidly boiling water (salted) about 25 minutes, or until tender, w...

Corn Meal Mush
Place on the range a cook-pot containing 9 cups of boiling water (good measure). Sift in slowly 2 cups of yellow granulated corn meal, sti...

Macaroni
In early spring, when the family tire of winter foods and it is still too early for vegetables from the home garden, and the high price of...

Baked Macaroni And Cheese
Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in pieces or the "elbow" macaroni, as preferred) in a kettle holding se...

Cakes--cake-making
Sift flour and baking powder together several times before adding to cake batter. Aunt Sarah usually sifted flour and baking powder togeth...

Frau Schmidt's Lemon Cake
1-1/2 cups sugar. 1/2 cup butter and lard. 3 small eggs or 2 large ones. 1/2 cup sweet milk. 2 cups flour. 1/2 teaspoonful saleratus. 1 te...

Fine "krum Kuchen"
One cup sugar, 1/2 cup butter and lard, mixed; 2 cups flour and 2 teaspoonfuls of baking powder, 2 eggs, 1/2 cup sweet milk. Crumb togethe...

Aunt Sarah's "quick Dutch Cakes"
She creamed together 1 cup of sugar, 1 tablespoonful of lard, 1 tablespoonful of butter and added 1-1/2 cups of luke-warm milk. Add 3 cups...

A Reliable Layer Cake
1-1/4 cups granulated sugar. 3 eggs. 1/2 cup butter and lard mixed. (Use all butter if preferred.) 1/2 cup sweet milk. 2 cups flour sifted...

Boiled Icing
Boil together 1 cup of granulated sugar and 5 tablespoonfuls boiling water ten or twelve minutes, or until a small quantity dropped from s...

A Delicious "spice Layer Cake"
2 cups light brown sugar. 1 cup chopped raisins. 2 eggs. 1 cup sour milk. 1/2 cup butter. 2 cups flour. 1 teaspoonful each of soda, cloves...

Icing
Two cups sugar, 3/4 cup of milk or cream, 2 tablespoonfuls of butter. Boil until it forms a soft ball when a small quantity is dropped in ...

An Inexpensive Cocoa Cake
This is a decidedly good cake and no eggs are required. Cream together 1 cup brown sugar, 1/4 cup butter. Add 1 cup of sour milk, 1-3/4 cu...

Aunt Sarah's Walnut Gingerbread
1/2 cup of New Orleans molasses. 1 cup of light brown sugar. 1/2 cup of shortening (composed of butter, lard and sweet drippings). 1/2 tea...

Aunt Sarah's "german Crumb Cakes" Baked In Crusts
3 cups flour. 2-1/2 heaping teaspoonfuls baking powder. 2 cups sugar (soft A or light brown). 1/2 cup lard and butter mixed. 2 eggs. 1 cup...

"sour Cream" Molasses Cake
1/2 cup molasses. 1 cup sugar. 1/2 cup thick sour cream. 1/2 cup sour milk. 1/2 cup finely chopped peanuts. 1 egg. 1 teaspoonful soda diss...

Economy Cake
1 egg. 1 cup sweet milk. 1 cup granulated sugar. 2 cups flour. 1/4 cup butter. 2 teaspoonfuls baking powder. Cream together sugar and yolk...

Ginger Cake
1/2 cup brown sugar. 1 egg. 1/2 cup lard. 2 large cups flour. 1/2 cup New Orleans molasses. 1 tablespoonfnl of ginger. 1 teaspoonful soda ...

A Very Economical German Clove Cake
Place in a stew-pan the following ingredients: 1 cup brown sugar. 1 cup cold water. 2 cups seeded raisins. 1/3 cup sweet lard, or a mixtur...

Icing.
1 small cup pulverized sugar. 2 tablespoonfuls of cocoa. Mix smooth with a very little boiling water. Spread over cake. ...

Cake Icing For Various Cakes
Cook together 2 cups of granulated sugar, 1-1/4 cups of water a little less than 12 minutes. Just before it reaches the soft ball stage, b...

Mary's Recipe For "hot Milk" Sponge Cake
For this cake was used: 2 cups granulated sugar. 4 eggs. 2-1/8 cups flour. 1-1/2 teaspoonfuls of baking powder. 1 cup boiling hot milk. Se...

Cheap "molasses Ginger Bread"
1 cup New Orleans molasses. 1 cup sugar. 1/2 cup shortening (lard and butter mixed). 1 cup hot water. 1 large teaspoonful soda dissolved i...

Aunt Sarah's Extra Fine Large Sponge Cake
2 cups granulated sugar. 2-1/4 cups of flour. 3/4 cup of boiling water. 4 large eggs. 2 even teaspoonfuls baking powder. 1 teaspoonful lem...

Angel Cake--aunt Sarah's Recipe
Mary was taught by her Aunt, when preparing a dish calling for yolks of eggs only, to place the white of eggs not used in a glass jar whic...

Aunt Sarah's Good And Cheap "country Fruit Cake"
1 cup butter and lard, mixed. 4 eggs. 1 cup New Orleans molasses. 1 cup sour milk. 1 pound dried currants. 1/4 pound thinly sliced citron....

A "sponge Custard" Cake
4 eggs. 2 cups granulated sugar. 3 cups flour. 1 teaspoonful baking soda. 1 cup cold water. Juice of 1 lemon. 2 teaspoonfuls of cream of t...

Custard
Boil 1 pint of sweet milk and add to it, stirring constantly, the following mixture: Two tablespoonfuls corn starch, mixed with a little w...

Light Part.
1-3/4 cups granulated sugar. 1 scant cup butter or a mixture of butter and lard. Whites of 6 eggs. 1 cup milk. 3 scant cups flour sifted w...

Dark Part.
Yolks of 4 eggs. 1/2 cup of a mixture of butter and lard. 3/4 cup milk (scant measure). 1/2 cup brown sugar. 1 tablespoon of molasses. 2 t...

Mary's Molasses Cakes
She creamed together 1 cup of light brown sugar and 2 tablespoonfuls of butter. Then added 1 cup of New Orleans molasses. The molasses had...

Chocolate Icing For Molasses Cake.
Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water. Pour slowly over the stiff...

Hickory Nut Cake
1-1/2 cups sugar. 1/2 cup butter. 3/4 cup milk. Whites of 4 eggs. 1 cup hickory nut meats, chopped. 2 cups flour sifted with 2 teaspoonful...

"light Brown" Sugar Cake
Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of one egg creamed together until light. Then add 1-1/2 cups sour milk ...

"angel Food" Layer Cake
1 cup and 2 tablespoonfuls granulated sugar. 1-12 cups flour. 1 cup and 2 tablespoonfuls scalded milk. 3 teaspoonfuls baking powder. Pinch...

Mary's Chocolate Cake
One-half cup of brown sugar, 1/2 cup of sweet milk and 1/2 cup of grated, unsweetened chocolate. Boil all together until thick as cream; a...

Cocoa Filling.
1-1/2 cups pulverized sugar. 1 tablespoonful butter, melted. 2-1/2 tablespoonfuls cocoa. Place all the ingredients in a bowl and mix to a ...

A Cheap Orange Cake
2 eggs. 1-1/2 cupfuls sugar. 1 large tablespoonful butter. 1 cup milk. 2 cups flour sifted with 2 teaspoonfuls baking powder. Juice and gr...

Frau Schmidt's Molasses Cake
1 pint of New Orleans molasses. 3/4 cup butter and lard, mixed. 4 eggs. 1 cup sour milk 2 good teaspoonfuls soda. 4 cups flour. Grated rin...

Apple Sauce Cake
1/4 cup butter (generous measure). 1 cup light brown sugar. 1 cup apple sauce (not sweetened). 1 level teaspoonful soda. 2 cups flour. 1 t...

Icing.
One cup pulverized sugar, piece of butter size of a walnut. Moisten with a little water and spread on cake. ...

"schwarz" Cake
This delicious black chocolate or "Schwarz" cake, as Aunt Sarah called it, was made from the following recipe: 1-1/2 cups of sugar. 1/2 cu...

Apple Cream Cake
2 cups Sugar. 2 tablespoonfuls butter. 1 cup sweet milk. 3 cups flour. 3 eggs. 2 teaspoonfuls Royal baking powder. Add the stiffly beaten ...

Apple Cream Filling For Cake.
Beat white of 1 egg very stiff. Add 1 cup of granulated sugar and beat well. Quickly grate one raw apple into the egg and sugar, add the j...

A "half Pound" Cake
Cream together 1/2 pound of sugar and 1/2 pound of butter. Beat into this the eggs separately, until five eggs have been used. Add flour a...

A Delicious Icing (not Cheap).
Stir to a cream a half cup butter, 1-1/2 cups pulverized sugar, 1 tablespoonful milk and 1 teaspoonful vanilla. It is then ready to use fo...

Cocoanut Layer Cake
2 cups sugar. 1/2 cup butter and lard, mixed. 3 eggs (yolks only). 1 cup milk. 3 cups flour, sifted several times with the 2 teaspoonfuls ...

The Filling.
To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar. Spread this on each one of the layers of the cake and on top. Strew ...

Gold Layer Cake
Yolks of 6 eggs. 1/2 cup butter. 1 large cup granulated sugar. 1/2 cup sweet milk. 2-1/2 cups flour. 2 heaping teaspoonfuls baking powder....

Sunshine Sponge Cake
1 cup granulated sugar. Whites of 7 small fresh eggs and 5 yolks. 2/3 cup of flour, or scant cup of flour. 1/3 teaspoonful cream of tartar...

An Inexpensive Dark "chocolate Layer Cake"
1 cup sugar. 1/2 cup butter. 2 eggs. 1/2 cup sweet milk. 2 cups flour sifted with 2 teaspoonfuls baking powder. 1/2 cup chocolate. Grate t...

Angel Cake
11 eggs (whites only). 1-1/2 cups granulated sugar (sifted 3 times). 1 cup flour (sifted 5 times). 1 teaspoonful cream of tartar. 1 teaspo...

Mary's Chocolate Loaf (made With Sour Milk)
2 cups brown sugar. 3/4 cup lard and butter, mixed. 2 eggs. 1/2 cup Baker's chocolate, melted. 1/2 cup sour milk. 1/2 cup warm water. 1 te...

Inexpensive Sunshine Cake
5 eggs. 1 cup granulated sugar. 1 cup sifted flour. Beat whites of eggs very stiff and stir in thoroughly, then fold the flour, stirring o...

Mary's Recipe For Orange Cake
Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2 cup butter and lard, mixed. Cream all together. Add yolks of three eg...

Filling For Orange Cake.
Grated rind and juice of half an orange, half the white of one egg, beaten stiff. Add pulverized sugar until stiff enough to spread betwee...

Roll Jelly Cake
1 cup granulated sugar. 1-1/4 cups flour. 4 egg yolks. Pinch of salt. 1/2 cup boiling water. 1 large teaspoonful baking powder. The yolks ...

Aunt Sarah's Cinnamon Cake
1 cup sugar. 2 cups flour. 1 egg. 1-1/2 teaspoons baking powder Piece of butter the size of egg. Pinch of salt. 1 cup milk. A little grate...

"gelb Kuchen"
Mary's Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an "angel cake," from the following ing...

Devil's Food Cake
2 cups brown sugar. 1/2 cup butter and lard, mixed. 2 eggs. 1/2 cup boiling water. 2 ounces Baker's chocolate. 2 cups flour. 1 teaspoonful...

A Cheap Cocoanut Layer Cake
Cream together 1 cup sugar, 1/4 cup butter, 1 egg (white of egg beaten separately), add 3/4 cup milk, 2 cups flour sifted with 2 teaspoonf...

Lady Baltimore Cake
1 cup butter. 2 cups sugar. 3-1/2 cups flour. 1 cup sweet milk. Whites of 6 eggs. 2 level teaspoonfuls baking powder sifted with the flour...

Icing For Cake.
Dissolve 3 cups of sugar in a cup of boiling water. Cook until it spins a thread, about ten or twelve minutes. Take from fire and pour ove...

An Inexpensive "white Fruit Cake"
3 cups sugar. 3 eggs. 1 lb. seeded raisins. 1 cup milk. 1 cup butter. 1 lb. currants. 1 lb. chopped almonds. Flavor with almond extract. 4...

A Good And Cheap "white Cake"
2 cups sugar. 1/2 cup butter and lard, mixed. 1 cup milk. Add a few drops of almond flavoring. 3 cups flour. 2 teaspoonfuls baking powder....

Chocolate Icing (very Good)
One-quarter cup grated, unsweetened chocolate, 1/4 cup milk, half a cup sugar. Boil all together until thick and creamy. This quantity wil...

Tip-top Cake
1 lb. granulated sugar. 1 cup butter. 1 cup milk. 4 eggs. 1 lb. chopped raisins. (Citron may be used instead of raisins.) 1/2 a nutmeg, gr...

Orange Cake
Grate the yellow outside rind of 1 orange into a bowl. Add 1-1/2 cups sugar and 3/4 cups butter and beat to a cream. Then add yolks of 3 e...

Filling.
Use the white of one egg, the grated rind and juice of large orange and enough pulverized sugar to stiffen. Spread between layers. ...

Cheap Sponge Cake
1-1/4 cups granulated sugar. 4 eggs. 1-1/2 cups flour. 4 tablespoonfuls boiling water. 1-1/4 teaspoonfuls baking powder. Pinch of salt; fl...

Caramel Cake And Icing
1-1/2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1/2 cup of corn starch, 2 teaspoons of baking powder sifted through flour and ...

A White Cake
Sift together, three times, the following: 1 cup of flour. 1 cup of sugar (granulated). 3 even teaspoonfuls of baking powder. Scald one cu...

"dutch" Currant Cake (no Yeast Used)
4 eggs. 2 cups sugar. 1 cup butter. 1 cup milk. 1/2 teaspoonful baking soda. 1 teaspoonful cream of tartar. 1 teaspoonful cinnamon. 1/4 te...

An "old Recipe" For Coffee Cake
5 cups flour. 1 cup sugar. 1 cup raisins. 1 cup of liquid coffee. 1 cup lard. 1 cup molasses. 1 tablespoonful saleratus. Spices to taste. ...

A Cheap Brown Sugar Cake
1 cup brown sugar. I tablespoonful lard. 1 cup cold water. Pinch of salt. 2 cups raisins. 1/2 teaspoonful cloves. 1 teaspoonful cinnamon. ...

Frau Schmidt's "german Christmas Cake"
Cream together in a bowl half a pound of pulverized sugar and half a pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1 ...

"aunt Sarah's" Shellbark Layer Cake
1-1/2 cups sugar. 1/2 cup butter. 3/4 cup water. 3 eggs. 1-1/2 teaspoonfuls baking powder. Flour to stiffen. Save out white of one egg for...

Imperial Cake (baked For Mary's Wedding)
1 pound sugar. 1 pound butter. 3/4 pound flour. 1 pound raisins, seeded. 1 pound almonds. 1/2 pound thinly shaved citron. 1 lemon. 1 nutme...

A Light Fruit Cake (for Christmas)
1 pound butter, scant measure. 1 pound pulverized sugar. 1 pound flour (full pound). 10 eggs. 1 pound English walnut kernels. 1 pound rais...

English Cake (similar To A White Fruit Cake)
5 eggs. The weight of 5 eggs in sugar. The weight of 4 eggs in flour. 1 cup raisins. 1 cup currants. The weight of 3 eggs in butter. 1/2 t...

Grandmother's Fruit Cake (baked For Mary's Wedding)
1 pound butter. 1 pound sugar. 1 pound flour. 2 pounds raisins. 2 pounds currants. Spices of all kinds. 1/4 pound thinly sliced citron. 8 ...

An Old Recipe For Pound Cake
Cream together 3/4 pound butter and 1 pound sugar and yolks of 10 eggs. Then add 10 whites of eggs well beaten alternately with 1 pound of...

"bucks County" Molasses Cakes (baked In Pastry)
Place in a bowl 1 cup of New Orleans molasses and 3/4 of a cup of sweet milk. Add 1 teaspoonful of baking _soda_. (For this cake Aunt Sara...

Brod Torte (bread Tart)
Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15 minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup Baker'...

A Delicious Chocolate Cake
1/2 cake of Baker's unsweetened chocolate (grated). 1 cup granulated sugar. 1/2 cup milk. 1 teaspoonful vanilla. 1/2 cup butter. 1-1/2 to ...

Chocolate Icing
Boil together 5 tablespoonfuls grated chocolate, 3/4 cup granulated sugar, 2 tablespoonfuls milk, 1 egg. When the mixture begins to thicke...

A White Cocoanut Cake
Cream together 3/4 cup butter and 2 cups sugar. Add whites of 5 eggs, 1 cup milk, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda sift...

A Potato Cake (no Yeast Required)
Cream together: 1 cup of sugar. 1/2 cup lard and butter, mixed. Yolk of 2 eggs. 1/2 cup pulverized cocoa. 1/2 cup of creamed mashed potato...

A Citron Cake
1/2 cup butter. 1 cup sugar. 4 eggs. 2 tablespoonfuls water. 1/4 pound of thinly shaved citron. 1-1/2 cups flour. 1-1/4 teaspoonfuls bakin...

Aunt Amanda's Spice "kuchen"
1 cup butter. 2 cups granulated sugar. 1 cup of a mixture of sour milk and cream. 4 eggs. 1 teaspoonful soda. 1/2 teaspoonful cloves. 1 te...

A Good, Cheap Chocolate Cake
One cup of flour, 1 teaspoonful of baking powder and 1 cup of granulated sugar were sifted together. Two eggs were broken into a cup, also...

An Ice Cream Cake
Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet milk, whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of cream of tartar, ...

Small Sponge Cakes
For these small cakes take 6 eggs, 1 cup of sugar and 3/4 cup of flour and 1/2 teaspoonful of baking powder, a pinch of salt, flavor with ...

Small Cakes And Cookies--"aunt Sarah's" Little Lemon Cakes
2 cups granulated sugar. 3 eggs (not separated, but added one at a time to the sugar and shortening which had been creamed togethe...

Oatmeal Crisps
2-1/2 cups rolled oats (oatmeal). 1 tablespoonful melted butter. 3/4 cup sugar. 1 teaspoonful baking powder. 2 large eggs. Pinch of salt. ...

Aunt Sarah's Ginger Snaps
1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1 egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 a grate...

German "lebkuchen"
This is a recipe for good, old-fashioned "German Christmas cakes," from which Aunt Sarah's mother always baked. She used: 1 pound dark bro...

Icing For German Lebkuchen.
Boil 2 cups of sugar and 1/2 cup of water seven minutes. Pour over the stiffly beaten whites of three eggs; ice the cakes. Place cakes in ...

Grandmother's Molasses Cakes
One quart of New Orleans molasses, 3 eggs, butter size of an egg. Place all together in a stew-pan on range, allow it to come to boil, sti...

Angel Cakes (baked In Gem Pans)
The whites of four eggs should be beaten very stiff and when partly beaten sprinkle over 1/2 teaspoonful of cream of tartan Finish beating...

"almond Brod"
Three-fourths cup sugar, 3 eggs, 2-1/2 tablespoonfuls olive oil 2 cups flour, 1/2 teaspoonfuls baking powder, 1/2 cup sweet almonds, pinch...

"grossmutter's" Honey Cakes
One quart of boiled honey (if possible procure the honey used by bakers, as it is much cheaper and superior for this purpose than the clea...

Lemon Wafers Or Drop Cakes
2 eggs. 1/2 pound butter. 1/2 pound sugar. 1/2 pound flour. Pinch of salt. Flavor with lemon essence. Mix the same as other small cakes. D...

Frau Schmidt's Sugar Cookies
1 cup lard and butter, mixed. 2 cups granulated sugar, and 2 eggs, all creamed together; then add 1 teaspoon soda (mix with a little sour ...

Almond Macaroons (as Prepared By Mary)
Three eggs (whites only), 3/4 pound of pulverized sugar, 1/2 pound of almond paste (which may be bought ready prepared). Beat eggs very st...

"honig Kuchen" (honey Cakes)
Two pounds of flour, 1/2 pound of butter, 2/3 pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, 1/2...

Frau Schmidt's Molasses Snaps
Two cups of New Orleans molasses, 1 cup of lard, 1 tablespoonful of ginger, 1 teaspoonful of cinnamon, 1/4 teaspoonful of cloves, 1/2 a gr...

Hickory Nut Cakes
One cup of hickory nut meals, 1 cup of pulverized sugar, 1 egg, a pinch of salt, 2 teaspoons of flour. Mix all ingredients together. Drop ...

"lebkuchen" (as The Professor's Wife Made Them)
Two pounds of sugar, 8 large eggs, 3/4 pound of almonds (shelled), 1/4 pound of citron, 1/4 of a pound each of candied orange and lemon pe...

Fruit Jumbles
Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1 cup milk, 3-1/2 cups flour, 3 teaspoonfuls baking powder, 1/4 of nutmeg, grate...

Brown "pfeffernussen"
For these German cakes Frau Schmidt used the following: 3 pounds of flour, 2 pounds of sugar syrup, 1/8 teaspoonful of black pepper, 1/4 p...

Small Oatmeal Cakes
Cream together 1-1/2 cups of light brown sugar, 1/2 cup of lard and butter, mixed, and the yolk of one egg. Add 1/2 cup of hot water and 3...

Frau Schmidt's Recipe For "german" Almond Slices
1/2 pound sugar, 1/2 pound butter. 1/2 pound of seeded raisins (chopped). 1/2 pound blanched and chopped almonds. 1 teaspoonful cinnamon, ...

"july Ann's" Ginger Snaps
Two cups of molasses (New Orleans), 1 cup of light brown sugar, 1 egg, 1 tablespoonful of soda, 2 tablespoonfuls of vinegar, 1 tablespoonf...

Cocoanut Cookies
Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet milk, 1 cup of grated cocoanut, 2 teaspoonfuls of baking powder. Mix all toge...

Chocolate Cookies
Two cups of white sugar, 1 cup of grated, unsweetened chocolate, 2 eggs, 1/2 cup of butter, 2 teaspoonfuls of baking powder. Flavor with v...

Small "belsnickel" Christmas Cakes
2 cups "A" sugar. Pinch of salt. 1 cup melted butter. 1 teaspoonful baking soda. 4 eggs. About 3 cups of flour. Mix in just enough flour s...

"pennsylvania Dutch" Kisses
One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut meats (Mary used hickory nut meats), a pinch of salt. To the very stif...

Little Crumb Cakes
For these small cakes Aunt Sarah creamed together 1/2 cup of granulated sugar, 1/4 cup butter. One quite large egg was used. The egg yolk ...

Delicious Vanilla Wafers (as Mary Made Them)
1/4 pound of butter. 1/4 pound of flour. 1/4 pound of sugar. 2 eggs. Cream together butter and sugar, add yolks of eggs, beat well, then a...

Macaroons (as Aunt Sarah Made Them)
One-half pound of almonds, blanched and chopped fine, 1/2 pound of pulverized sugar, whites of 4 eggs. Place sugar and almonds in a pan on...

"springerles" (german Christmas Cakes)
4 eggs. 1 pound sifted pulverized sugar 2 quarts flour, sifted twice. 2 small teaspoonfuls baking powder. Beat whites and yolks of eggs se...

Oatmeal Cookies
1 cup sugar. 1 cup butter and lard, mixed (scant measure). 1 cup chopped nut meats. 1 cup chopped raisins. 2 eggs, beaten separately, whit...

Peanut Biscuits
Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1 egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run thr...

Plain Cookies
1/2 cup butter. 4 tablespoonfuls milk. 1 cup sugar. 1/2 teaspoonful grated nutmeg. 2 eggs. 1/2 cup chopped walnut meats. 3 cups flour. 3 t...

Walnut Rocks
Cream together 1-1/2 cups of sugar, 1/2 cup of butter, a small teaspoonful of salt. Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of ...

Cinnamon Wafers (as Made By Aunt Sarah)
10 eggs 3/4 pound sugar. 3/4 pound butter. 1 pound flour. Mix like ordinary cake. Divide this into three parts. Flavor one part with vanil...

Zimmet Waffles (as Made By Frau Schmidt)
1/2 pound butter. 1/2 ounce cinnamon. 1/2 pound sugar. 3 eggs. Flour. Work together and form into small balls. Place in hot buttered wafer...

"braune Lebkuchen"
2 pounds sugar syrup. 1/4 pound granulated sugar. 1/4 pound butter. 1/4 pound coarsely chopped almonds. Grate yellow part of one lemon rin...

Peanut Cookies
One pint of roasted peanuts, measured, after being shelled. Rub off the brown skin, run through a food-chopper. Cream together 2 tablespoo...

Pies--flaky Pie Crust
Have all the materials cold when making pastry. Handle as little as possible. Place in a bowl 3-1/2 cups flour, 3/4 teaspoonful salt and 1...

Aunt Sarah's Lemon Pie
This is a good, old-fashioned recipe for lemon pie, baked with two crusts, and not expensive. Grate the yellow outside rind from one lemon...

The Professor's Wife's Superior Pastry
For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful salt and about 1/4 cup of cold water, or three scant tablespoonfuls....

Mary's Lemon Meringue (made With Milk)
Line two large pie-tins with pie crust, prick with a fork before placing crusts in oven to bake. When baked stand aside to cool while you ...

Apple Tart
Line pie-tins with rich pie crust, sift over each 1 tablespoonful flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart b...

Raisin Or "rosina" Pie
"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded raisi...

"snitz" Pie
Cover a bowlful of well-washed dried apples with cold water and allow to soak over night. The following morning cook until tender and mash...

Mary's Recipe For Plain Pumpkin Pie
Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie mix together the following: 1 cup of steamed pumpk...

Chocolate Pie
Melt one square of Baker's unsweetened chocolate, or 1/4 cup of powdered cocoa, mix with this 1/2 cup of granulated sugar and 1/4 cup of c...

"pebble Dash" Or Shoo-fly Pie
Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really pies, they resemble cakes, but having a crust w...

Vanilla Crumb "crusts"
Cook together a short time 1/2 cup molasses, 1 egg, 1 tablespoonful flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little...

The Crumbs (for Vanilla Crumb Crusts).
Two cups flour, 1/2 cup butter and lard, mixed, 1/2 teaspoonful soda and 1 cup sugar, rubbed together with the hands to form crumbs. Scatt...

"kasha Kuchen" Or Cherry Cake
Aunt Sarah sometimes filled the bottom crusts of two small pies (either cheese pie or plain custard) with a layer of fresh cherries and po...

"rivel Kuchen"
Place in a bowl 1 cup flour, 1/2 cup sugar (good measure), 1/2 cup butter and lard, or all butter is better (scant measure). Some like a l...

Aunt Sarah's Lemon Meringue
Two cups of water, 1-1/2 cups of sugar, 2 rounding tablespoonfuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix t...

A Country Batter Pie
Line two medium-sized pie-tins with pastry crust in which pour the following mixture, composed of 1/2 cup of granulated sugar and one egg,...

Pumpkin Pie (aunt Sarah's Recipe)
The best pumpkin for pie is of a deep orange yellow with a rough, warty surface. Remove the soft, spongy pulp and seeds of the pumpkin, pa...

White Potato Custard (aunt Sarah's Recipe)
Boil one medium-sized potato, mash fine, add 1 large tablespoonful of butter and a generous 1/2 cup sugar. Beat to a cream. When the mixtu...

"rhubarb Custard" Pie
Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eg...

"lemon Apple" Pie
Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple. Add 1-...

Green Currant Pie
Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cups of well-was...

A Country "molasses" Pie
Place in a mixing bowl 3/4 cup flour (generous measure), 1/2 cup granulated sugar, 1 generous tablespoonful of butter. Crumble all togethe...

A Mock Cherry Pie
This pie was composed of 3/4 cup of chopped cranberries, 3/4 cup of seeded and chopped raisins, 3/4 cup of sugar, 3/4 cup of cold water, 1...

Aunt Sarah's Custard Pie
Line an agate pie-pan (one used especially for custards two inches in depth, holding exactly one quart) with a rich pastry. Break five lar...

Plain Rhubarb Pie
Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of sug...

Mary's Cream Pie
Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2 yo...

Apple Custard Pie
To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juic...

Lemon Pie With Crumbs
Place in a bowl 1 cup (good measure) of soft, crumbled stale bread. Pour over this one cup of boiling water, add 1 teaspoonful (good measu...

Aunt Sarah's Butter Scotch Pie
Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency. Mix together 2 heaping teaspoons flour, yolk ...

Green Tomato Mince Meat
One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins, 5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of clo...

Orange Meringue (a Pie)
Into a bowl grate the yellow outside rind of a large, juicy orange; add the juice and pulp, but not any of the tough part enclosing sectio...

Grandmother's Recipe For "mince Meat"
The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds...

"twentieth Century" Mince Meat
Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet, shredded. Put the beef and suet in a large stone jar, pour over it 2/3...

A "dutch" Recipe For Pumpkin Pie
Line a medium-sized pie-tin with pastry. Cover the crust thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the p...

Mary's Cocoanut Custard Pie
Line two medium-sized pie-tins with rich pastry and bake. For the custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of milk. ...

Grape Pie
Pulp the grapes. Place pulp in a stew-pan and cook a short time. When tender mash pulp through a sieve to remove seeds. Add skins to pulp....

Sour Cherry Pie
One quart of cherries, 1/2 cup of flour for juicy sour cherries, (scant measure of flour), 1-1/2 cups sugar. Pit the cherries, saving cher...

Aunt Sarah's Strawberry Pie
Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a gene...

Florendine Pie
To 2 apples, cooked soft and mashed fine (after having been pared and cored) add the yolk of one egg (well beaten) one minute before remov...

Aunt Sarah's Cheese Cake
Prepare the following for one cheese cake, to be baked in a pie-tin lined with pastry crust: One heaping cup of rich, creamy "smier kase,"...

"frau Schmidt's" Lemon Pie
Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn sta...

Pickles--spiced Cucumbers
24 medium-sized cucumbers. 6 medium-sized onions. 3 red peppers. 3 green peppers. Pare cucumbers, then cut in inch lengths. Slice onions a...

Mixed Sauce To Serve With Meats
Yolks of 4 eggs. 1/2 cup sugar. 1 tablespoonful mixed yellow mustard. 1 tablespoonful olive oil. 1 teaspoonful salt. 1 tablespoonful vineg...

Pepper Relish
Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions. Put all in a bowl and cover with boiling water and let stand fi...

Pickled Red Cabbage
Shred red cabbage, not too fine, and sprinkle liberally with salt. Stand in a cool place 24 hours. Then press all moisture from the cabbag...

Mustard Pickles
24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts of goo...

Aunt Sarah's Cucumber Pickles
Always use the cucumbers which come late in the season for pickles. Cut small green cucumbers from vine, leaving a half-inch of stem. Scru...

"rot Pfeffers" Filled With Cabbage
Cut the tops from the stem end of twelve sweet (not hot) red peppers or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds,...

An Old Recipe For Spiced Pickles
500 small cucumbers. 2 oz. of allspice. 3 gallons vinegar. 1/4 pound of black pepper. 3 quarts salt. 1 oz cloves. 6 ounces of alum. Horser...

Aunt Sarah's Recipe For Chili Sauce
18 large red tomatoes. 10 medium-sized onions. 10 sweet peppers (green or red). 1 cup sugar. 3 scant tablespoonfuls salt. 1-1/2 cups vineg...

Tomato Catsup
1-1/2 peck ripe tomatoes, washed and cut in small pieces; also four large onions, sliced. Stew together until tender enough to mash throug...

Pickled Beets
One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8 whole cloves and a pinch of black, and one of red pepper. Heat all ...

Marmalades, Preserves And Canned Fruits
Young housewives, if they would be successful in "doing up fruit," should be very particular about sterilizing fruit jars, both tops and r...

"frau" Schmidt's Recipe For Apple Butter
For this excellent apple butter take 5 gallons of cider, 1 bucket of "Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2 po...

Cranberry Sauce
A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in the following manner: Carefully pick over and wash 1 quart of cranb...

Preserved "yellow Ground Cherries"
Remove the gossamer-like covering from small yellow "ground cherries" and place on range in a stew-pan with sugar. (Three-fourths of a pou...

"wunderselda" Marmalade
This was composed of 2 quarts of the pulp and juice combined of ripe Kieffer pears, which had been pared and cored, (Measured after being ...

Aunt Sarah's Spiced Pears
Bartlett pears may be used, pared and cut in halves and core and seeds removed, or small sweet Seckel pears may be pared. Left whole, allo...

Peach Marmalade
Thinly pare ripe peaches. Cut in quarters and remove pits. Place peaches in a preserving kettle with 1/2 cup of water; heat slowly, stirri...

Aunt Sarah's Ginger Pears
4 pounds of fruit. 2 lemons. 1/4 pound of ginger root. 4 pounds of sugar. 1 cup water. Use a hard, solid pear, not over ripe. Pare and cor...

Pear And Pineapple Marmalade
2 ripe pineapples, 4 quarts Kieffer pears. 4 pounds granulated sugar. Both pears and pineapples should be pared and eyes removed from the ...

Grape Butter
Separate pulp and skins of grapes. Allow pulp to simmer until tender, then mash through a sieve and reject seeds. Add pulp to skins. Take ...

Canned Sour Cherries For Pies
Pit cherries and cover with cold water and let stand over night. Drain in the morning. To 6 heaping cups of pitted cherries take 2 level c...

Candied Orange Peel
Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes. Pour off water, cover with cold water and boil another ...

Aunt Sarah's "cherry Marmalade"
Pitted, red sour cherries were weighed, put through food-chopper, and to each pound of cherries and juice add 3/4 pound of granulated suga...

Aunt Sarah's Quince Honey
Pour 1 quart of water, good measure, in an agate stew-pan on the range with three pounds of granulated sugar. When boiling add 3 large, gr...

Pickled Peaches
Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar. Rub the fuzz from the peaches. Do not pare them. Stick half a dozen wh...

Currant Jelly
Always pick currants for jelly before they are "dead ripe," and never directly after a shower of rain. Wash and pick over and stem currant...

Pineapple Honey
Pineapple honey was made in a similar manner to quince honey, using one large grated pineapple to one quart of cold water and three pounds...

Preserved Pineapple
Pare the pineapples, run through a food chopper, weigh fruit, and to every pound of fruit add three-quarters of a pound of sugar. Mix suga...

Grape Conserve
Wash and drain ten pounds of ripe grapes, separate the skins from the pulp, stew pulp until soft, mash through a sieve, reject seeds. Plac...

Mary's Recipe For Rhubarb Jam
Skin and cut enough rhubarb in half-inch pieces to weigh three pounds. Add 1/2 cup cold water and 2 pounds of granulated sugar, and the gr...

Apple Sauce
When making apple sauce, cut good, tart apples in halves after paring them, cut out the cores, then cook, quickly as possible, in half eno...

Rhubarb Marmalade (as Frau Schmidt Made It)
Cut rhubarb into small pieces, put in stew-pan with just enough water to prevent sticking fast. When cooked tender, mash fine with potato ...

Grape Fruit Marmalade
For this marmalade take 1 large grape fruit, 2 large oranges and 1 lemon. After thoroughly washing the outside of fruit, slice all as thin...

Orange Marmalade
Slice whole oranges very thin and cut in short pieces after washing them. Save the seeds. To each pound of sliced oranges add 3 pints of c...

Cherry Relish
After sour cherries have been pitted, weigh them and cover with vinegar and let stand 24 hours. Take from the vinegar and drain well, then...

Canned Peaches
When canning peaches make a syrup composed of 1 cup of sugar to 2 cups of water. Place in preserving kettle and when sugar has dissolved c...

Pear Conserve
Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover with water and boil until tender, then add 5 pounds of sugar. Peel ...

Lemon Honey
The juice of 3 lemons, mixed with 3 cups of sugar. Add 3 eggs, beating 1 in at a time. Add 2 cups of water and 2 tablespoonfuls of butter....

Canned String Beans
Aunt Sarah used no preservative when canning beans. She gathered the beans when quite small and tender, no thicker than an ordinary lead-p...

Preserved "german Prunes" Or Plums
After washing fruit, piece each plum several times with a silver fork, if plums be preserved whole. This is not necessary if pits are remo...

Bucks County Apple Butter
A genuine old-fashioned recipe for apple butter, as "Aunt Sarah" made it at the farm. A large kettle holding about five gallons was filled...

Canned Tomatoes
When canning red tomatoes select those which ripen early in the season, as those which ripen later are usually not as sweet. Wash the toma...

Euchered Peaches
Twelve pounds of pared peaches (do not remove pits), 6 pounds of sugar and 1 gill of vinegar boiled together a few minutes, drop peaches i...

Aunt Sarah's Method Of Canning Corn
Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of salt and 1 pint of cold water. Place these ingredients together in ...

Dried Sweet Corn
In season when ears of sweet corn are at their best for cooking purposes, boil double the quantity necessary for one meal, cut off kernels...

Preserved Cherries
Aunt Sarah's preserved cherries were fine, and this was her way of preparing them: She used 1 pound of granulated sugar to 1 quart of pitt...

Frozen Desserts--aunt Sarah's Frozen "fruit Custard"
One tablespoonful of granulated gelatine soaked in enough milk to cover. Place 2 cups of sugar and 3/4 cup of milk in a stew-pan on the ra...

Sherbet
Frau Schmidt gave Mary this simple recipe for making any variety of sherbet: 2 cups of sugar, 1 tablespoonful of flour, mixed with the sug...

Ice Cream--a Simple Recipe Given Mary
When preparing this ice cream Mary used the following: Three cups of cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were be...

Frau Schmidt's Ice Cream
This recipe for ice cream is simple and the ice cream is good. A boiled custard was prepared, consisting of 1 quart of milk, 4 eggs, betwe...

Maple Parfait
For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly over them 1 cup of hot maple syrup, cooked in a double boiler, stirr...

Ice Cream Made By Beating With Paddle
This recipe for a delicious and easily prepared ice cream was given Mary by a friend living in Philadelphia and is not original. She found...

Aunt Sarah's Recipe For Frozen Custard
One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1 cup of sugar, small tablespoon of vanilla. Cook the milk in a doubl...

Pineapple Cream
This is a delicious dessert, taught Mary by Aunt Sarah. She used 1 quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in ...

Mary's Recipe For Peach Cream
Mary made ice cream when peaches were plentiful; she used 1 quart of sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of ...

Lemon Sherbet
This is the way Frau Schmidt taught Mary to make this dessert. She used for the purpose 1 quart of water, 5 lemons, 2 tablespoons gelatine...

Frau Schmidt's Frozen Custard
1-1/2 quarts milk. 2 cups sugar. 5 eggs. 2-1/2 tablespoonfuls of flour. Scald the milk in a double boiler. Moisten flour (she preferred _f...

Caramel Ice Cream
Scald one pint of sweet milk in a double boiler. Stir into it one cup of sugar and one rounded tablespoonful of flour, which had been mixe...

Cherry Sherbet
Aunt Sarah taught Mary to prepare this cheap and easily made dessert of the various berries and fruits as they ripened. Currants, strawber...

Grape Sherbet
Grape sherbet was made in this manner: The grapes were washed, picked from the stems and placed in a stew-pan over the fire. When hot remo...

Wines And Syrups--unfermented Grape Juice
To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them to simmer on range until grapes have become soft. Strain through a ...

Vinegar Made From Strawberries
"Aunt Sarah" Landis possessed the very finest flavored vinegar for cooking purposes, and this is the way it was made. She having a very pl...

Boiled Cider For Mince Pies
In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of cider was boiled down to one, or, in this proportion, for use in mi...

Lemon Syrup
Boil two cups of granulated sugar and one cup of water together for a few minutes until the sugar is dissolved, then add the juice of six ...

Egg Nogg
Add to the stiffly beaten white of one egg the slightly beaten yolk of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten wi...

Rose Wine
Gather one quart of rose leaves, place in a bowl, pour over one quart of boiling water, let stand nine days, then strain, and to each quar...

Dandelion Wine
Four good quarts of dandelion blossoms, four pounds of sugar, six oranges, five lemons. Wash dandelion blossoms and place them in an earth...

Dandelion Wine (made With Yeast)
Four quarts of dandelion blossoms. Pour over them four quarts of boiling water; let stand 24 hours, strain and add grated rind and juice o...

Grape Fruit Punch
Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples. Se...

A Substitute For Maple Syrup
A very excellent substitute for maple syrup to serve on hot griddle cakes is prepared from 2 pounds of either brown or white sugar and 1-3...

Salted Almonds Or Peanuts
Blanch 2 pounds of shelled almonds or peanuts (the peanuts, of course, have been well roasted) by pouring 1 quart of boiling water over th...

Peanut Butter
When peanuts have been blanched, are cold, dry and crisp, run them through a food chopper. Do not use the _very finest_ cutter, as that ma...

A Club Sandwich
On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a thin slice of broiled bacon. On that a slice of cold, boiled chicken...

Candies-walnut Molasses Taffy
Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a stew-pan on the range and cook; when partly finished cooking (this ma...

Cocoanut Creams
Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds of confectioners' sugar, mix with the cocoanut; then add the stiffly beaten w...

Fudge (as Made By Mary)
Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter, 1/4 cake or 2 squares of Baker's unsweetened chocolate. Cook all tog...

A Delicious "chocolate Cream" Candy
Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet milk, butter size of an egg. Cook all together until it forms a soft...

Mary's Recipe For Molasses Taffy
Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3 tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla. Bo...

Recipe For Making Hard Soap Without Boiling
To make hard soap without boiling, empty a can of "Lewis Perfumed Lye" (or any other good, reliable brand of lye) into a stone jar with 1 ...

To Imitate Chestnut Wood
Before painting the floor it was scrubbed thoroughly with the following: One-half cup of "household ammonia" added to four quarts of water...

Measures And Weights
When a recipe calls for one cup of anything, it means one even cup, holding one-half pint, or two gills. One cup is equal to four wine gla...

No. 1. Espagnole, Or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stew...

No. 2. Velute Sauce
The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chop...

No. 3. Bechamel Sauce
Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf, cloves, thyme, peppercorns, potato flour, cream, fowl stock. Prepare a...

No. 4. Mirepoix Sauce (for Masking)
Ingredients: Bacon, onions, carrots, ham, a bunch of herbs, parsley, mushrooms, cloves, peppercorns, stock, Chablis. Put the following in...

No. 5. Genoese Sauce
Ingredients: Onion, butter, Burgundy, mushrooms, truffles, parsley, bay leaf, Espagnole sauce (No.1), blond of veal, essence of fish, an...

No. 6. Italian Sauce
Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, game gravy or stock, lemon. Put into a stewpan tw...

No. 7. Ham Sauce, Salsa Di Prosciutto
Ingredients: Ham, Musca or sweet port, vinegar, basil spice. Cut up an ounce of ham and pound it in a mortar then mix it with three desse...

No. 8. Tarragon Sauce
Ingredients: Tarragon, stock, butter, flour. To half a pint of good stock add two good sprays of fresh tarragon, simmer for quarter of an...

No. 9. Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices. Broil three tomatoes, skin them and mix them with a tablespoonful o...

No. 10. Tomato Sauce Piquante
Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or Espag...

No. 11. Mushroom Sauce
Ingredients: Velute sauce, essence of mushrooms, butter. Mix two dessert-spoonsful of essence of mushrooms with a cupful of Velute sauce ...

No. 12. Neapolitan Sauce
Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme, bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1), tomat...

No. 13. Neapolitan Anchovy Sauce
Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram, garlic, lemon juice, vinegar, cream. Wash three anchovies in vinegar, b...

No. 14. Roman Sauce (salsa Agro-dolce)
Ingredients: Espagnole sauce, stock, burnt sugar, vinegar, raisins, pine nuts or almonds. Mix two spoonsful of burnt sugar with one of vi...

No. 15. Roman Sauce (another Way)
Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small b...

No. 16. Supreme Sauce
Ingredients: White sauce, fowl stock, butter. Put three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling ...

No. 17. Pasta Marinate (for Masking Italian Frys)
Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water. Mix the following ingredients well together: two ounces ...

No. 18. White Villeroy
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock. Make a light-coloured roux by frying two ounces of butter and two ounces of...

No. 19. Clear Soup
Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, thre...

No. 20. Zuppa Primaverile (spring Soup)
Ingredients: Clear soup, vegetables. Any fresh spring vegetables will do for this soup, but they must all be cooked separately and put in...

No. 21. Soup Alla Lombarda
Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas, lobster butter, eggs, asparagus. Make a firm forcemeat of fowl and divid...

No. 22. Tuscan Soup
Ingredients: Stock, eggs. Whip up three or four eggs, gradually add good stock to them, and keep on whisking them up until they begin to ...

No. 23. Venetian Soup
Ingredients: Clear soup, butter, flour, Parmesan, eggs. Make a roux by frying two ounces of butter and two ounces of flour, add an ounce ...

No. 24. Roman Soup
Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, flour, Parmesan. Mix three and a half ounces of butter with two ...

No. 25. Soup Alla Nazionale
Ingredients: Clear soup, savoury custard. Make a savoury custard and divide it into three parts, one to be left white, another coloured r...

No. 26. Soup Alla Modanese
Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg, croutons. Wash one pound of spinach in five or six waters, then chop i...

No. 27. Crotopo Soup
Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls. Pound half a pound of lean veal in a mortar, then add three ounces...

No. 28. Soup All'imperatrice
Ingredients: Breast of fowl, eggs, salt, pepper, ground rice, nutmeg, clear stock. Pound the breast of a fowl in a mortar, and add to it ...

No. 29. Neapolitan Soup
Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus, spinach, clear soup. Mix a quarter pound of forcemeat of fowl wit...

No. 30. Soup With Risotto
Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup. If you have some good risotto left, you can use it up by making ...

No. 31. Soup Alla Canavese
Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper. Chop up...

No. 32. Soup Alla Maria Pia
Ingredients: White stock, eggs, butter, peas, white beans, carrot, onion, leeks, celery, cream croutons. Soak one pound of white beans fo...

No. 33. Zuppa D' Erbe (lettuce Soup)
Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot, onion, French roll, Parmesan cheese. Boil the following vegetables ...

No. 34. Zuppa Regina Di Riso (queen's Soup)
Ingredients: Fowl stock, ground rice, milk, butter. Put a tablespoonful of ground rice into a saucepan and gradually add half a pint of m...

No. 35. A Condiment For Seasoning Minestre, &c.
Ingredients: Onions, celery, carrots, butter, salt, stock, tomatoes, mushrooms. Cut up an onion, a stick of celery, and a carrot; fry the...

No. 36. Minestra Alla Casalinga
Ingredients: Rice, butter, stock, vegetables. All sorts of vegetables will serve for this dish. Blanch them in boiling salted water, the...

No. 37. Minestra Of Rice And Turnips
Ingredients: Rice, turnips, butter, gravy, tomatoes. Cut three or four young turnips into slices and put them on a dish, strew a little s...

No. 38. Minestra Alla Capucina
Ingredients: Rice, anchovies, butter, stock, and onions. Scale an anchovy, pound it, and fry it in butter together with a small onion cut...

No. 39. Minestra Of Semolina
Ingredients: Stock, semolina, Parmesan. Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gr...

No. 40. Minestrone Alla Milanese
Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of vegetables. Minestrone is a favourite dish in Lombardy when vegetables are...

No. 41. Minestra Of Rice And Cabbage
Ingredients: Rice, cabbage, stock, ham, tomato sauce. Cut off the stalk and all the hard outside leaves of a cabbage, wash it and cut it ...

No. 42. Minestra Of Rice And Celery
Ingredients: Celery, rice, stock. Cut up a head of celery and remove all the green parts, then boil it in good stock and add two ounces o...

No. 43. Anguilla Alla Milanese (eels).
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables. Cut up a big eel and fry it in two...

No. 44. Filletti Di Pesce Alla Villeroy (fillets Of Fish)
Ingredients: Fish, flour, butter, Villeroy. Any sort of fish will do, turbot, sole, trout, &c. Cut it into fillets, flour them over and ...

No. 45. Astachi All'italiana (lobster)
Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish, olives, anchovy butter, button mushrooms, truffles, lemon, crayf...

No. 46. Baccala Alla Giardiniera (cod)
Ingredients: Cod or hake, carrots, turnips, butter, herbs. Boil a piece of cod or hake and break it up into flakes, then cut up two carro...

No. 47. Triglie Alla Marinara (mullet)
Ingredients: Mullet, salt, pepper, onions, parsley, oil, water. Cut a mullet into pieces and put it into a stewpan (with the lid on), wit...

No. 48. Mullet Alla Tolosa
Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes. Cut off the fins and gills of a mulle...

No. 49. Mullet Alla Triestina
Ingredients: Mullet (or sole or turbot), butter, salt half a lemon, Chablis. Put the fish in a fireproof dish with one and a half ounces ...

No. 50. Whiting Alla Genovese
Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley, onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovi...

No. 51. Merluzzo In Bianco (cod)
Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips, marjoram, chervil, milk. Boil gently in a big cupful of salted water...

No. 52. Merluzzo In Salamoia (cod)
Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, e...

No. 53. Baccala In Istufato (haddock)
Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock. Stuff a haddock (or fill...

No. 54. Naselli Con Piselli (whiting)
Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan, Bechamel sauce. Cut a big whiting into two or three pieces and f...

No. 55. Ostriche Alla Livornese (oysters)
Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread crumbs, cream, lemon. Detach the oysters from their shells and pu...

No. 56. Ostriche Alla Napolitana (oysters)
Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil, lemon. Prepare the oysters as above, but rub each shell with a little ...

No. 57. Ostriche Alla Veneziana (oysters)
Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat of fish. Take several oysters out of their shells and cook them ...

No. 58. Pesci Diversi Alla Casalinga (fish)
Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper, flou...

No. 59. Pesce Alla Genovese (sole Or Turbot)
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tom...

No. 60. Sogliole In Zimino (sole)
Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or white wine. Cut up a small onion and fry it slightly in one ounce of ...

No. 61. Sogliole Al Tegame (sole)
Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic, capers, eggs. Put an ounce of butter and an anchovy in a saucepan toge...

No. 62. Sogliole Alla Livornese (sole)
Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel. Fillet a sole and put it in a saute-pan with one and a half ounces of ...

No. 63. Sogliole Alla Veneziana (sole)
Ingredients: Sole, anchovies, butter, bacon, onion, stock, Chablis, salt, nutmeg, parsley, Spanish olives, one bay leaf. Fillet a sole an...

No. 64. Sogliole Alla Parmigiana (sole).
Ingredients: Sole, Parmesan, butter, cream, cayenne. Fillet a sole and wipe each piece with a clean cloth, then place them in a fireproof...

No. 65. Salmone Alla Genovese (salmon)
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon. Boil a bit of salmon, drain it, take off the skin, and mask it with a Genoese ...

No. 66. Salmone Alla Perigo (salmon)
Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter. Cut a bit of salmon...

No. 67. Salmone Alla Giardiniera (salmon)
Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce. Prepare the fillets as above (No. 66), and put...

No. 68. Salmone Alla Farnese (salmon)
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives, anc...

No. 69. Salmone Alla Santa Fiorentina (salmon)
Ingredients: Salmon, eggs, mayonnaise, parsley, flour. Marinate a piece of boiled salmon for an hour; take out the bone and cut the fish ...

No. 70. Salmone Alla Francesca (salmon)
Ingredients: Salmon, butter, onions, parsley, salt, pepper, nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy butter, lem...

No. 71. Fillets Of Salmon In Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs. Cut a piece of salmon into fillets, marinate them in oil, lemon juice...

No. 72. Manzo Alla Certosina (fillet Of Beef)
Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt, nutmeg, anchovies, herbs, stock, garlic. Put a piece of very tender ru...

No. 73. Stufato Alla Florentina (stewed Beef)
Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy, tomatoes, stock, potatoes, butter, garlic. Cut up an onion and three leav...

No. 74. Coscia Di Manzo Al Forno (rump Steak)
Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon, onion, stock, white wine. Lard a bit of good rump steak with bits of lean h...

No. 75. Polpettine Alla Salsa Piccante (beef Olives)
Ingredients: Beef steak, butter, onions, stock, sausage meat. Cut some thin slices of beef steak, and on each place a little forcemeat of...

No. 76. Stufato Alla Milanese (stewed Beef)
Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves, butter, onions, Burgundy. Beat a piece of rump steak to make it tend...

No. 77. Manzo Marinato Arrosto (marinated Beef)
Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices, herbs, flour. Beat a piece of rump steak, or fillet to make it tender;...

No. 78. Manzo Con Sugo Di Barbabietole (fillet Of Beef)
Ingredients: Beef, beetroot, salt. Cut up three raw beetroots put them into an earthen ware pot and cover them with water. Keep them in ...

No. 79. Manzo In Insalata (marinated Beef)
Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers, mushrooms, olives, vegetables. Cook a fillet of beef (or the thin end of ...

No. 80. Filetto Di Bue Con Pistacchi (fillets Of Beef With
Pistacchios) Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy. Cut a piece of tender beef into little fillets, and p...

No. 81. Scalopini Di Riso (beef With Risotto)
Ingredients: Rump steak, butter, rice, truffles, tongue, stock, mushrooms. Slightly stew a bit of rump steak with bits of tongue and mush...

No. 82. Tenerumi Alla Piemontese (tendons Of Veal)
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No. 190), a cock's comb, tongue. Tendons of veal are that part of the br...

No. 83. Bragiuole Di Vitello (veal Cutlets)
Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon. Cut a bit of veal steak into pieces the size of sm...

No. 84. Costolette Alla Manza (veal Cutlets)
Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles, mushrooms, tongue, parsley, pasta marinate (No. 17). Cut a few h...

No. 85. Vitello Alla Pellegrina (breast Of Veal)
Ingredients: Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon, salt, flour, bay leaf. Roast a bit of breast of ve...

No. 86. Frittura Piccata Al Marsala (fillet Of Veal)
Ingredients: Veal, butter, Marsala, stock, lemon, bacon. Cut a tender bit of veal steak into small fillets, cut off all the fat and strin...

No. 87. Polpettine Distese (veal Olives)
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice, parsley. Cut some slices of veal steak very thin as for veal olives...

No. 88. Coste Di Vitello Imboracciate (ribs Of Veal)
Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley. Cut all the sinews from a piece of neck or ribs of veal, cover ...

No. 89. Costolette Di Montone Alla Nizzarda (mutton Cutlets)
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers. Trim as many cutlets as you require, and marinate them in vinegar, her...

No. 90. Petto Di Castrato All'italiana (breast Of Mutton)
Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan. Stuff a breast of mutton with veal forcemeat mixed with two...

No. 91. Petto Di Castrato Alla Salsa Piccante (breast Of Mutton)
Ingredients: Same as No. 90. When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets...

No. 92. Tenerumi D'agnello Alla Villeroy (tendons Of Lamb)
Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce. Slightly cook the tendons (the part of the bre...

No. 93. Tenerumi D' Agnello Alla Veneziana (tendons Of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock. Fry the tendons of lamb in butter together with a teaspoonful of chopped pa...

No. 94. Costolette D' Agnello Alla Costanza (lamb Cutlets)
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms. Fry as many lamb cutlets as you require very sharply in ...

No. 95. Timballo Alla Romana
Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream. Make a light paste of two ...

No. 96. Timballo Alla Lombarda
Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2), tongue, butter, truffles. Butter a smooth mould, then boil some m...

No. 97. Lingua Alla Visconti (tongue)
Ingredients: Tongue, glaze, bread, spinach, white grapes, port. Soak a smoked tongue in fresh water for forty-eight hours, then boil it t...

No. 98. Lingua Di Manzo Al Citriuoli (tongue With Cucumber)
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock. Gently boil an ox ...

No. 99. Lingue Di Castrato Alla Cuciniera (sheep's Tongues)
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour. Cook three or four sheep's tongues in good stock, a...

No. 100. Lingue Di Vitello All'italiana (calves' Tongues)
Ingredients: Calves' tongues, salt, butter, stock, water, glaze, potatoes, ham, truffles, sauce piquante. Rub a good handful of salt into...

No. 101. Porcelletto Alla Corradino (sucking Pig)
Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts, veal forcemeat,...

No. 102. Porcelletto Da Latte In Galantina (sucking Pig)
Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles, pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots, onions, shall...

No. 103. Ateletti Alla Sarda
Ingredients: Veal or fowl, ox palates, stock, tongue, truffles, butter, mushrooms, sweetbread. Soak two ox palates in salted water for fo...

No. 104. Ateletti Alla Genovese
Ingredients: Veal, sweetbread, calf's brains, ox palates, mushrooms, fonds d'artichauds, cocks' combs, eggs, Parmesan, bread crumbs. Cook...

No. 105. Testa Di Vitello Alla Sorrentina (calf's Head)
Ingredients: Calf's head, veal, sweetbread, truffles, mushrooms, pistacchio nuts, eggs, herbs, spice, stock, bacon, ham. Boil a half calf...

No. 106. Testa Di Vitello Con Salsa Napoletana (calf's Head)
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains, capers, spice, coriander seeds, herbs, ham...

No. 107. Testa Di Vitello Alla Pompadour (calf's Head)
Ingredients: Calf's head, calf's brains, cream, eggs, truffles, cinnamon, stock, butter, Parmesan. Boil and bone half a calf's head and f...

No. 108. Testa Di Vitello Alla Sanseverino (calf's Head)
Ingredients: Calf's head, sweetbread, fowl's liver, anchovies, herbs, capers, garlic, bacon, ham, Malmsey or Muscat. Boil and bone half a...

No. 109. Testa Di Vitello In Frittata (calf's Head)
Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter, croutons. A good rechauffe' of calf's head may be made in the following ma...

No. 110. Zampetti (calves' Feet)
Ingredients: Calves' or pigs' feet, butter, leeks or small onions, parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon. Blanch...

No. 111. Bodini Marinati
Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms, herbs, flour, pasta marinate (No. 17), tongue, butter. Make a mixture of tr...

No. 112. Animelle Alla Parmegiana (sweetbread)
Ingredients: Sweetbread, bread crumbs, Parmesan, butter. Blanch as many sweetbreads as you require, and then roll them in bread crumbs mi...

No. 113. Animelle In Cartoccio (sweetbread)
Ingredients: Sweetbread, butter, herbs, salt, pepper, bread crumbs, Parmesan, lemons, gravy, tomatoes. Blanch a pound of sweetbread cutti...

No. 114. Animelle All'italiana (sweetbread)
Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze, Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, white...

No. 115. Animelle Lardellate (sweetbread)
Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of vegetables. Blanch two sweetbreads, lard them, and cook them very slowly ...

No. 116. Frittura Di Bottoni E Di Animelle (sweetbread And
Mushrooms) Ingredients: Sweetbread, fresh button mushrooms, flour, bread crumbs, salt, pepper, parsley, butter, lemons. Peel some button ...

No. 117. Cervello In Fili Serbe (calf's Brains)
Ingredients: Calf's brains, stock, butter, parsley, lemon. Boil half a calf's brain in good stock for ten minutes then drain and pour a l...

No. 118. Cervello Alla Milanese (calf's Brains)
Ingredients: Calf s brains, eggs, bread crumbs, butter. Scald a calf's brain and let it get cold. Wipe it on a cloth, and get it as dry ...

No. 119. Cervello Alla Villeroy (calf's Brains)
Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce. Scald a calf's brain, and when cold cut it up and mask each piece with ...

No. 120. Frittura Of Liver And Brains
Ingredients: Calf's liver and brains (or lamb's or pig's fry), butter, ham, flour, puff pastry. Cut up half a pound of liver in small sli...

No. 121. Cervello In Frittata Montano (calf's Brains)
Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter. Boil a calf's brain in good stock for ten minutes, let it get co...

No. 122. Marinata Di Cervello Alla Villeroy (calf's Brains)
Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon, forcemeat of fowl, flour. Boil a calf's or sheep's brain in good ...

No. 123. Minuta Alla Milanese (lamb's Sweetbread)
Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers. Cut up equal quantities ...

No. 124. Animelle Al Sapor Di Targone (lamb's Fry)
Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs, butter, flour, stock. The lamb's fry should be nearly all sweetbread, ...

No. 125. Fritto Misto Alla Villeroy
Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles, mushrooms, Villeroy, eggs, bread crumbs. Cook some big cocks' comb...

No. 126. Fritto Misto Alla Piemontese
Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs, Chablis, salt, herbs butter. Make a thin paste with a tablespoonful of fl...

No. 127. Minuta Di Fegatini (ragout Of Fowls' Livers)
Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions, salt, pepper, stock, Chablis. Cut the livers in half, flour them,...

No. 128. Minuta Alla Visconti (chickens' Livers)
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper. Braize two fowls' livers in butter, then pound them up, and mix ...

No. 129. Croutons Alla Principesca
Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game, Velute sauce, stock, eggs, butter. Fry a bit of bread in butter till i...

No. 130. Croutons Alla Romana
Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs. Cut a bit of crumb of bread into round or...

No. 131. Soffiato Di Cappone (fowl Souffle)
Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes, salt, eggs, butter, smoked tongue or ham. Prepare a puree of fowl or turkey...

No. 132. Pollo Alla Fiorentina (chicken)
Ingredients: Fowl, butter, vegetables, rice or macaroni, peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves, Liebig. Roll up a...

No. 133. Pollo All'oliva (chicken)
Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter, stock, olives, tomatoes. Cut up half an onion, a stick of celery, a sp...

No. 134. Pollo Alla Villereccia (chicken)
Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms, onions, cloves, eggs, cream, lemons. Cut up a fowl into quarters and put ...

No. 135. Pollo Alla Cacciatora (chicken)
Ingredients: The same as No. 134 and tomatoes. Cook the fowl exactly as above, but add either a puree of tomatoes or tomato sauce. ...

No. 136. Pollastro Alla Lorenese (fowl)
Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs. Cut up a fowl and put it into a frying pan with two ounces of butt...

No. 137. Pollastro In Fricassea Al Burro (fowl)
Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy. Cut up a fowl and cook it in a fricassee of butter, ...

No. 138. Pollastro In Istufa Di Pomidoro (braized Fowl)
Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes. Braize a fowl with bits of fat bacon, ham, a bay leaf, a clov...

No. 139. Cappone Con Riso (capon With Rice)
Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme sauce, mi...

No. 140. Dindo Arrosto Alla Milanese (roast Turkey)
Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear, butter, Marsala, salt, rosemary, bacon, carrot, onion, turnip, garlic. Blan...

No. 141. Tacchinotto All'istrione (turkey Poult)
Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water, salt, onions, parsley, celery, carrots, Chablis. Truss a turkey poult,...

No. 142. Fagiano Alla Napoletana (pheasant)
Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes. Lard a pheasant, roast it, and serve it on a layer of macaroni cooked...

No. 143. Fagiano Alla Perigo (pheasant)
Ingredients: Pheasant, butter, truffles, larding bacon, Madeira. Make a mixture of three tablespoonsful of chopped truffles, three ounces...

No. 144. Anitra Selvatica (wild Duck)
Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy, turnips, carrots, parsley, mushrooms. Cut a wild duck into quarters and pu...

No. 145. Perniciotti Alla Gastalda (partridges)
Ingredients: Partridges, cauliflower, bacon, sausage, fowls' livers, carrots, onions herbs, stock, gravy, butter, Madeira. Cut a cauliflo...

No. 146. Beccaccini Alla Diplomatica (snipe)
Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons, truffles, cocks' combs, mushrooms, sweetbread, tongue. Truss fourteen s...

No. 147. Piccioni Alla Minute (pigeons)
Ingredients: Pigeons, butter, truffles, herbs, fowls' livers, sweetbread, salt, flour, stock, Burgundy. Prepare two pigeons and put them ...

No. 148. Piccioni In Ripieno (stuffed Pigeons)
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards. Cut up a sw...

No. 149. Lepre In Istufato (stewed Hare)
Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt, Chablis, stock, mushrooms, spice, tomatoes. Put into a stewpan th...

No. 150. Lepre Agro-dolce (hare)
Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar, chocolate, almonds, raisins. Cut up a hare and wash the pieces in vineg...

No. 151. Coniglio Alla Provenzale (rabbit)
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms. Cut up a rabbit, wipe the pieces, flour them over, an...

No. 152. Coniglio Arrostito Alla Corradino (roast Rabbit)
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butte...

No. 153. Coniglio In Salsa Piccante (rabbit)
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies. Cut up...

No. 154. Asparagi Alla Salsa Suprema (asparagus)
Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No. 16) gravy, lemon, Parmesan. Cut some asparagus into pieces about an inch...

No. 155. Cavoli Di Bruxelles Alla Savoiarda (brussels Sprouts)
Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce, Parmesan, croutons. Take off the outside leaves of half a pound of ...

No. 156. Barbabietola Alla Parmigiana (beetroot)
Ingredients: Beetroot, white sauce, Parmesan, Cheddar. Boil a beetroot till it is quite tender, peel it, cut into slices, put it in a fir...

No. 157. Fave Alla Savoiarda (beans)
Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce. Boil one pound of broad beans in salt and water, skin and cook them in a sau...

No. 158. Verze Alla Capuccina (cabbage)
Ingredients: Cabbage or greens, anchovies, salt, butter, parsley, gravy, Parmesan. Boil two cabbages in a good deal of water, and cut the...

No. 159. Cavoli Fiodi Alla Lionese (cauliflower)
Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce. Blanch a cauliflower and boil it, but not too much. Cut up a ...

No. 160. Cavoli Fiodi Fritti (cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter. Break up a broccoli or cauliflower into little bunches, blanch th...

No. 161. Cauliflower Alla Parmigiana
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock. Boil a cauliflower in salted water, then sautez it in butter, but ...

No. 162. Cavoli Fiori Ripieni
Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs. Break up a cauliflower...

No. 163. Sedani Alla Parmigiana (celery)
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy. Cut all the green off a head of celery, trim the rest. ...

No. 164. Sedani Fritti All'italiana (celery)
Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes. Prepare a head of celery as above, and cut it up into equal pieces. Blanch an...

No. 165. Cetriuoli Alla Parmigiana (cucumber)
Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne. Cut a cucumber into slices about half an inch thick, boil for five minutes i...

No. 166. Cetriuoli Alla Borghese (cucumber)
Ingredients: Cucumber, cream, salt, Bechamel sauce, butter, Parmesan, cayenne pepper. Cook a cucumber as in No. 165, braize it for five m...

No. 167. Carote Al Sughillo (carrots)
Ingredients: Carrots, stock, butter, sausage, pepper. Boil some young carrots in stock, slice them up, and put them in a stewpan with a s...

No. 168. Carote E Piselli Alla Panna (carrots And Peas)
Ingredients: Young carrots, peas, cream, salt. Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, a...

No. 169. Verze Alla Certosine (cabbage)
Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese. Any vegetable may be cooked in the following simple manner: Boi...

English Drawn Butter
3 tablespoonfuls of butter 1/2 pint of boiling water 2 tablespoonfuls of flour 1/2 teaspoonful of salt 1 dash of pepper Ru...

Plain Sauce Hollandaise
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and je...

Anchovy Sauce
Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter. ...

Sauce Bechamel
2 tablespoonfuls of butter 1 yolk of an egg 1/2 cup of milk 1 saltspoonful of pepper 1 tablespoonful of flour 1/2 cup ...

Tarragon Sauce
Add two tablespoonfuls of tarragon vinegar to an English drawn butter. ...

Horseradish Sauce
Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish. If you are obliged to use that p...

Cream Or White Sauce
2 tablespoonfuls of butter 1/2 pint of milk 2 tablespoonfuls of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper Rub...

Brown Butter Sauce
6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1 tablespoonful of vinegar 4 tablespoonfuls of stock Melt the ...

Sauce Perigueux
4 tablespoonfuls of butter 1/2 pint of stock 1 glass of white wine 1/2 teaspoonful of salt 2 tablespoonfuls of flour 1...

Tomato Sauce
Rub together two level tablespoonfuls of flour and two of butter. Add a half pint of strained tomatoes. Stir until boiling. Add a teaspoon...

Paprika Sauce
Rub together two level tablespoonfuls of flour and two of butter, with a tablespoonful of paprika. Add a half pint of chicken stock. Stir ...

Curry Sauce
Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level tablespoonfuls of flour, one ...

Italian Sauce
Chop sufficient carrot to make a tablespoonful; chop one onion. Place them in a saucepan with three level tablespoonfuls of butter, a bay ...

To Preserve Eggs
To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing t...

Eggs And Crumbing
To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg an...

Shirred Eggs
Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this d...

Eggs Mexicana
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not...

Eggs On A Plate
Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish...

Eggs De Lesseps
Shir the eggs as directed. Have ready, carefully boiled, two sets of calves' brains; cut them into slices; put two or three slices between...

Eggs Meyerbeer
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half ...

Eggs A La Reine
6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour ...

Eggs Au Miroir
Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons...

Eggs A La Paysanne
6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful o...

Eggs A La Trinidad
6 eggs 2 lamb's kidneys 1 cupful of fresh bread crumbs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flou...

Eggs Rossini
6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2 teaspoonful of salt 1 dash of pepper Put the stock in...

Eggs Baked In Tomato Sauce
Make a tomato sauce. Pour one-half in the bottom of a baking dish or granite platter, break in from four to six fresh eggs, cover with the...

Eggs A La Martin
Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups. Br...

Eggs A La Valencienne
6 eggs 1 pint of dry boiled rice 1/2 pint of strained tomato 2 mushrooms 2 tablespoonfuls of grated Parmesan cheese ...

Fillets Of Eggs
6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1 saltspoonful of pepper Beat the eggs with the stock, add the...

Eggs A La Suisse
Cover the bottom of a baking dish with about two tablespoonfuls of butter cut into bits. On top of this, very thin slices of Swiss cheese....

Eggs With Nut-brown Butter
These eggs may be shirred or poached and served on toast. Put two tablespoonfuls of butter in a saute or frying pan. As soon as it begins ...

Egg Timbales
Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each m...

Eggs Coquelicot
Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt...

Eggs Suzette
Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about ...

Eggs En Cocotte
Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a ...

Eggs Steamed In The Shell
Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time. The greater the numbe...

Birds' Nests
Separate the eggs, allowing one to each person. Beat the whites to a stiff froth. Heap them into individual dishes, make a nest, or hole, ...

Eggs En Panade
2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley ...

Egg Pudding
6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2 tablespoonfuls of chopped chives 2 tablespoonfuls of but...

Eggs A La Bonne Femme
1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs ...

To Poach Eggs
Use a shallow frying pan partly filled with boiling water. The eggs must be perfectly fresh. The white of an egg is held in a membrane whi...

Eggs Mirabeau
Cut a sufficient number of rounds of bread, toast them carefully and cover them with _pate de foie gras_, put on top of each a poached egg...

Eggs Norwegian
Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, an...

Eggs Prescourt
Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with sauce Bernaise, and serve at once. ...

Eggs Courtland
Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt a...

Eggs Louisiana
Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter the bread and put on each slice a poached egg; cover with t...

Eggs Richmond
Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely-chopped mushrooms, add this to a half pint of cream sa...

Hungarian Eggs
Boil a cup of rice until tender and dry. Make a half pint of paprika sauce. Turn the rice into the center of a platter, smooth it down, co...

Eggs Nova Scotia
Put a poached egg on top of a flat codfish cake, pour over cream or tomato sauce, and send to the table. ...

Eggs Lakme
Cut cold chicken or turkey into very thin slices, and stand over hot water, in a dish, until heated; toast a sufficient quantity of bread,...

Eggs Malikoff
Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg, co...

Eggs Virginia
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt an...

Japanese Eggs
Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of c...

Eggs A La Windsor
6 eggs 6 rounds of toast 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock ...

Eggs Buckingham
Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each...

Eggs A La Finnois
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 tablespoonful of c...

Eggs A La Gretna
6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoo...

Eggs A L'imperatrice
Toast six slices of bread; butter them, put on top a thin slice of _pate de foie gras_, and on top of this a hot poached egg. Baste with a...

Eggs With Chestnuts
This is an exceedingly nice dish to serve in the Fall when chestnuts are fresh. Shell a quart of chestnuts, blanch them, then boil them un...

Eggs A La Regence
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of butter 2 ...

Eggs A La Livingstone
6 squares of toast 1 tureen of pate-de-foie-gras 6 eggs 1/2 cupful of good stock 2 tablespoonfuls of sherry 1 teaspo...

Eggs Mornay
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1/2 teaspoonful of ...

Eggs Zanzibar
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level ...

Eggs Monte Bello
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 teaspoonful of oni...

Eggs A La Bourbon
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of grated Parmesan cheese 1/2 teaspoonful of salt ...

Eggs Bernaise
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsle...

Eggs A La Rorer
Toast rounds of bread, one for each person. Butter them. Heat, in boiling water, the choke of a French artichoke, one for each slice of br...

Eggs Benedict
Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful of salt, one and a half cupfuls of flour and a tablespoonful ...

To Hard-boil Eggs
Put the eggs in warm water, bring the water quickly to the boiling point, then push the kettle to the back of the stove, where the water w...

Eggs Creole
Put two tablespoonfuls of butter and four of chopped onions into a saucepan, cook until the onion is soft, but not brown. Then add four pe...

Curried Eggs
Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook unt...

Eggs Beauregard
Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, o...

Eggs Lafayette
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, co...

Eggs Jefferson
Select the desired number of good-sized tomatoes, allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tom...

Eggs Washington
Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from ...

Eggs Au Gratin
Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thi...

Deviled Eggs
Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves, crosswise. Take out the yolks without breaking the whites. Press the y...

Eggs A La Tripe
Hard-boil eight eggs. Remove the shells, cut eggs crosswise in rather thick slices. Cut three small onions into very thin slices. Separate...

Eggs A L'aurore
Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream...

Eggs A La Dauphin
Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four le...

Eggs A La Bennett
6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or o...

Eggs Broulli
Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of ...

Scalloped Eggs
4 hard-boiled eggs 2 tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 cupful of finely choppe...

Egg Farci
6 hard-boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely chopped cold cooked meat 1 tablespoonful of chopped par...

Egg Balls
These are used for soup and for garnishing of vegetable dishes. Hard-boil four eggs, throw them at once into cold water, remove the shells...

Deviled Egg Salad
6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2 teaspoonful of paprika 1/2 cupful of chopped boil...

Japanese Hard Eggs
1 cupful of rice 1/2 pint of white sauce 6 eggs 1 tablespoonful of chopped parsley, if you have it, and a suspicion o...

Eggs En Marinade
1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful...

Eggs A La Polonaise
6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pep...

Eggs A La Hyde
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream ...

Eggs A La Vinaigrette
6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar ...

Eggs A La Russe
6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boi...

Eggs Lyonnaise
6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of sa...

Egg Croquettes
6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice ...

Egg Chops
6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablesp...

Plain Scrambled Eggs
Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four peo...

Eggs Scrambled With Lettuce
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to ...

Scrambled Eggs With Shrimps
6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of s...

Egg Flip
This dish is exceedingly nice for a child or an invalid. Separate one egg, beat the white to a stiff froth, add the yolk and beat again. H...

Omelet With Asparagus Tips
Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut off the ti...

Omelet With Green Peas
Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter. Just before folding th...

Havana Omelet
Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, ...

Omelet With Tomato Sauce
Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table. ...

Omelet With Oysters
Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level ta...

Omelet With Sweetbreads
This is a very good way to make sweetbreads do double duty. Boil a pair of sweetbreads until they are tender. Remove the membrane, cut the...

Omelet With Tomatoes
Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs an...

Omelet With Ham
Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet. ...

Omelet With Cheese
Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of b...

Omelet With Fine Herbs
Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and ...

Spanish Omelet
Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of ...

Omelet Jardiniere
Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have ...

Omelet With Fresh Mushrooms
This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup o...

Omelet O'brien
Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender. Then add four ch...

Omelet With Potatoes
4 eggs 1 cupful of mashed potatoes 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 level teaspoo...

Omelet A La Washington
Put three eggs into a bowl, and three into another bowl. Add three tablespoonfuls of water to each, and beat. Have two omelet pans, in whi...

Omelet With Rum
Make a plain omelet with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top with a red-hot po...

Swiss Souffle
Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the egg...

Omelet A La Duchesse
This is a sweet baked omelet, and is served the same as one would serve an omelet souffle. 6 eggs 1/2 cupful of water 1/2 a lemon'...

Tongue.
Wash the tongue carefully, and let it lie in cold water for several hours before cooking--over night, if possible. Lay it in a kettle of ...

Veal Loaf. Mrs. U. F. Seffner.
Three pounds of lean veal chopped with one pound of raw salt pork; three eggs, one pint of rolled cracker; one tablespoon of salt, one tab...

Forcemeat Balls. Mrs. Judge Bennett.
Chop cold veal fine with one-fourth as much salt pork. Season with salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat ...

To Fry Ham.
First, parboil it and drain well; then fry a light brown. Make a gravy with milk, a little flour, and a teaspoonful of sugar; pour over th...

Ham Toast. Mrs. E. Seffner.
Chop lean ham (the refuse bits); put in a pan with a lump of butter the size of an egg, a little pepper, and two beaten eggs. When well w...

Boiled Ham.
The best ham to select is one weighing from eight to ten pounds. Take one that is not too fat, to save waste. Wash it carefully before yo...

Batter Pudding With Beef Roast. Mrs. C. H. Norris.
Put roast in oven, and cook within an hour of being done; then place a couple of sticks across the pan and rest your roast upon them. Mak...

Scrapple. Mrs. Edward E. Powers.
Two pounds pork, two pounds liver, two pounds beef, a small heart; boil all until thoroughly cooked; take up and chop while warm; put back...

Boned Shoulder Of Mutton.
Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good forcemeat. To make this...

Spiced Meat. Mrs. Ira Uhler.
Take five pounds of beef from the shoulder and cover with cold water; boil until very tender; chop fine and season with salt and pepper. S...

To Roast Pork.
Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it w...

Pot Roast. Mrs. Belinda Martin.
Use any kind of meat; put into an iron pot a tablespoonful of meat fryings or butter; let it brown; wash off the roast, and put into the p...

Veal And Ham Sandwich. Mary W. Whitmarsh.
Boil six pounds each of ham and veal. Save the water from boiling the veal, and to it add half a box of gelatine, dissolved in a little c...

Dressing For Roast Of Veal. Mrs. E. Fairfield.
Two cups of stale bread crumbs, one tablespoonful melted butter; pepper and salt to taste; make into a soft paste with cream, and lay over...

Veal Stew.
Cut four pounds of veal into strips three or four inches long and about one inch thick. Peel twelve large potatoes; cut them into slices ...

Veal Loaf. Mrs. Gertrude Douglas Weeks.
Three pounds of veal or beef, chopped fine; three eggs, beaten with three tablespoons of milk, butter the size of an egg, one cup of powde...

Cold Meat Turnovers. Mrs. A. B.
Roll out dough very thin; put in it, like a turnover, cold meat, chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. Ma...

Veal Cutlets. Mrs. U. F. Seffner.
Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg; roll in corn meal or cracker crumbs; salt and pepper; put in skille...

Potato And Meat Pie.
Take mashed potatoes, seasoned with salt, pepper, and butter; line a baking dish with it; lay upon this slices of cold meat (any kind), wi...

Fried Liver.
Always use calf's liver, cut in slices. Pour boiling water over, and let it stand fifteen minutes. Fry some slices of breakfast bacon; t...

Beefsteak And Onions. Mrs. H. T. Van Fleet.
Have a steak well hacked; over this sprinkle pepper, salt, and a little flour. Into a very hot spider drop one teaspoonful of lard; when ...

Beef A La Mode. Alice Turney Thompson.
Take a round of beef, four or five inches thick, and for a piece weighing five pounds soak a pound of white bread in cold water until soft...

Beef Loaf. Mrs. J. J. Sloan.
Take three and one-half pounds of lean beef (raw), chopped; six crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of crea...

Beefsteak And Mushrooms. Caleb H. Norris.
Put the steak on to fry, with a little butter. At the same time put the mushrooms on in a different skillet, with the water from the can ...

To Fry Steak. Mrs. H. T. Van Fleet.
Have a nice tenderloin or porterhouse steak, one inch and half in thickness, well hacked. Over this sprinkle salt, pepper, and a little f...

Stuffed Beefsteak. E. H. W.
Take a flank or round steak and pound well; sprinkle with pepper and salt. Make a plain dressing; spread it on the steak; roll it up; tie...

Beefsteak. Mr. George B. Christian.
The chief secret in preparing the family steak lies in selection. Like cooking the hare, you must first catch it. Choose a thick cut from...

Rabbits. Mrs. Eckhart.
Rabbits, which are best in mid-winter, may be fricasseed, like chicken, in white or brown sauce. Rabbit pie is made like chicken pie. To...

To Broil Meats.
In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat...

To Boil Meats.
For all meats allow from fifteen to twenty minutes for each pound. Skim well. All fresh meats are to be put into boiling water to cook; s...

Accompaniments. Mrs. Dell De Wolfe.
With roast beef, tomato sauce, grated horseradish, mustard, cranberry sauce, pickles. With roast pork, apple sauce and cranberry sauce. Wi...

Potted Pigeons Or Birds.
Pick, soak, and boil the birds with the same care as for roasting. Make a crust as for chicken pie; lay the birds in whole, and season wit...

Pigeons And Partridges.
These may be boiled or roasted the same as chickens, only cover the breasts with thin slices of bacon; when nearly done, remove the bacon,...

A Good Sauce For Birds Or Venison.
Chop an onion fine, and boil it in milk; when done, add the gravy from the game, and thicken with pounded cracker. ...

Plain Stuffing.
Take stale bread; cut off the crust; rub very fine, and pour over it as much melted butter as will make it crumble in your hand. Salt and...

Oyster Dressing.
Make dressing same as above plain stuffing; add one egg and one-half can drained oysters. Strain the oyster liquor and use for basting th...

Roast Ducks And Geese.
Use any filling you prefer; season with sage and onion, chopped fine; Salt and pepper. (You can use this seasoning with mashed potatoes f...

Chestnut Dressing. Mrs. W. H. Eckhart.
Boil the chestnuts and shell them; blanch them, and boil until soft; mix with bread crumbs and sweet cream; salt and pepper; one cup raisi...

Apple Stuffing. Mrs. W. H. Eckhart.
Take one-half pint of apple sauce (unsweetened); add one half cup or more of bread crumbs, some powdered sage, a little chopped onion, and...

Boned Turkey. Mrs. R. H. J.
Boil a turkey in as little water as possible until the bones can be easily separated from the meat; remove all the skin; slice, mixing tog...

Roast Turkey. Mrs. J. F. Mc Neal.
Prepare the dressing as follows: Three coffeecups of bread crumbs, made very fine; one teaspoonful salt, half teaspoonful pepper, one tab...

Turkey And Dressing. Mrs. U. F. Seffner.
A good-sized turkey should be baked two and one-half or three hours, very slowly at first. Turkey one year old is considered best. See t...

Drop Dumplings For Stewed Chicken. Mrs. W. H. Eckhart.
Stew chicken and make a rich gravy with milk or cream. Pour off a part into a separate vessel and thin with water; let it boil, then drop...

Chicken On Biscuit. Mrs. H. T. Van Fleet.
Have prepared for cooking a nice fat fowl about a year old; season with pepper and salt, and boil two hours, or until very tender. When d...

Chicken Pie.
Take a pair of young, tender chickens and cut them into neat joints. Lay them in a deep pudding-dish, arranging them so that the pile shal...

Chicken Pie. Mrs. M. A. Moorhead.
Stew the chicken until tender. Line a pan with crust made as you would baking powder biscuit. Alternate a layer of chicken and pieces of...

Fried Chicken. Mrs. J. Ed. Thomas.
Kill the fowls the night before; clean, cut and set on ice until needed the next day. Flour and sprinkle with salt and pepper; pour boili...

A Good Way To Cook Chicken. Mrs. R. H. Johnson.
Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put b...

Drop Dumplings For Veal Or Chicken. Mrs. R. H. Johnson.
One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from ...

Jellied Chicken. Mrs. R. H. J.
Boil the fowl until the meat will slip easily from the bones; reduce the water to one pint. Pick the meat from the bones in good-sized pi...

Broiled Oysters.
Place good-sized oysters on pie plates; sprinkle well with flour, small lumps of butter, pepper and salt. Cover with strained liquor and ...

Accompaniments For Fowls.
With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies, and cream sauce. With roast turkey, cranberry sauce, c...

Escaloped Salmon. Carrie P. Wallace.
Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cr...

Oven Fried Fish. Mrs. Jane E. Wallace.
Open and clean fish (white or bass). Have fish pan spread thick with butter, and lay fish in. Season with salt. Over this pour two well-...

Pigs In Blanket. Fred. Linsley.
Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a sl...

Sour Sauce For Fish.
One-half cup butter, with one-half cup vinegar; let boil, then add two mustardspoonfuls of prepared mustard, a little salt, and one egg, b...

Sauce For Fish.
Stir in one cup of drawn butter, the yolks of two eggs (well beaten), pepper and salt, and a few sprigs of parsley. Let it boil. Pour ov...

Salmon Loaf. Margaret Leonard.
One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, ...

Salt Herring. Mrs. Judge B.
Heat them on gridiron; remove the skin and serve with pepper and melted butter. ...

Sour Fish. Mrs. W. H. Eckhart.
Take a whole fish; stew until tender in salt water; take out, lay on platter. Throw a handful of raisins in the salt water and a few whol...

Fried Oysters. Mrs. H. T. Van Fleet.
Place New York counts in a colander to drain for a few minutes. With a fork remove them separately to a dry towel. Place another towel o...

Oyster Pie. Mrs. Emma Ogier.
For crust make a dough as for baking powder biscuit. Take one quart of oysters; remove a half dozen good-sized ones into a saucepan; put ...

Oyster Pie. Mrs. Eckhart.
Make a rich pie crust, and proceed as you would to make any pie with top crust. Have nice fat oysters and put on a thick layer, with plen...

Oyster Gumbo. Alice Turney Thompson.
Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), ...

Steamed Oysters. S. E. G.
Select large oysters; drain; put on a plate; place in the steamer over a kettle of boiling water. About twenty minutes will cook them. Se...

Escaloped Oysters. Evelyn Gailey.
Two quarts of oysters; wash them and drain off the liquor; roll some crackers (not too fine). Put in a pan a layer of crumbs, some bits of...

Codfish Balls. Mrs. T. H. Linsley.
One pint shredded codfish, two quarts mashed potatoes, well seasoned with butter and pepper--salt, if necessary. Make this mixture into b...

Fried Fish. Mrs. J. S. Reed.
Wash the fish and dry well. Take one-half pint of flour and one teaspoon salt; sift together, and roll the fish in it. Have lard very ho...

Oysters On Toast. Mrs. John Kishler.
Toast and butter a few slices of bread; lay them in a shallow dish. Put the liquor from the oysters on to heat; add salt, pepper, and thic...

Slivered Codfish.
Sliver the codfish fine; pour on boiling water; drain it off; add butter and a little pepper. Heat three or four minutes, but do not let ...

Codfish With Egg. Mrs. E. P. True.
Wash codfish; shred fine with fingers (never cut or chop it); pour cold water over it. Place the dish on the stove and bring the water to...

Codfish With Cream. Mrs. E. P. True.
Take a piece of codfish six inches square; soak twelve hours in soft, cold water; shred fine with the fingers; boil a few moments in fresh...

Baked Fish.
Take large white fish or pickerel, make a dressing as for turkey, with the addition of one egg and a little onion; fill the fish, wrap clo...

Rule For Selecting Fish.
If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if, on the contrary, the gills are pale, ...

Accompaniments Of Fish. Mrs. Dell Webster De Wolfe.
With boiled fresh mackerel, gooseberries, stewed. With boiled blue fish, white cream sauce and lemon sauce. With boiled shad, mushroom, pa...

Vegetable Soup. Mrs. G. A. Livingston.
Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine...

Veal Soup. Mrs. Samuel Bartram.
Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil; after it has boiled one hour season ...

Vegetable Soup. Mrs. J. S. Reed.
One-fourth head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans; boil all together till tender...

Tomato Soup. Mrs. T. H. B. Beale
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes t...

Potato Soup. Mrs. U. F. Seffner.
After stewing veal, use the stock. Slice four or five potatoes very thin; lay them in cold water until thirty minutes before serving; add...

Tomato Soup. Mrs. Harry True.
One quart canned tomatoes, one quart of water, a few stalks of celery; boil until soft. Return to stove, and add three-fourths of a teasp...

Corn Soup. Mrs. G. H. Wright.
Cover a soup bone with water, and boil one hour. Add some cabbage and onion (cut fine). Boil two hours longer. Add twelve ears of grate...

Tomato Soup. Mrs. R. H. Johnson.
Take half a can, or six large fresh tomatoes; stew until you can pass through a course sieve. Rub one tablespoonful of butter to a cream ...

Noodle Soup. Mrs. W. H. Eckhart.
Beat three eggs. Add a pinch of salt, and flour sufficient for a stiff dough; roll into very thin sheets; dredge with flour to avoid stic...

Oyster Stew. Mrs. J. Ed. Thomas.
Wash one quart oysters and place on the fire. When they boil, add one quart of boiling milk, and season with salt, pepper, and plenty of ...

Potato Soup. Mrs. T. H. Linsley.
Slice four ordinary-sized potatoes into one quart of boiling water. When done add one quart milk; into this slice one onion. Thicken just...

Bean Soup. Mrs. H. F. Snyder.
To one quart of beans add one teaspoon of soda, cover with water, let boil until the hulls will slip off, skim the beans out, throw them i...

Bouillon. Mrs. W. C. Denman.
Take three pounds of lean beef (cut into small pieces) and one soup bone; cover with three quarts of cold water, and heat slowly. Add one...

Lemon Bouillon. Louise Krause.
A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil until very tender; season with salt. Into each soup plate slice very...

A Fine Soup. Mrs. W. H. Eckhart.
Take good soup stock and strain it. When it boils add cracker balls, made thus: To one pint of cracker crumbs add a pinch of salt and pe...

Roast Beef Soup. Mrs. W. C. Butcher
To a good loin roast add six tablespoons of vinegar and small piece of butter; salt and pepper; stick six cloves in the roast; sprinkle tw...

Yorkshire Tea Cakes
3/4 lb. Flour--1 1/2d. 1 Egg--1d. 1 1/2 gills Milk--1d. 1 tablespoonful Yeast 1/2 tablespoonful Sugar--1/2d. 1 oz. Butter--1d. ...

Lemon Biscuits
1/2 lb. Flour 3 oz. Dripping--1d. 1 teaspoonful Baking Powder 3 oz. Sugar--1d. 1 Lemon--1d. 1 Egg--1d. Total Cost--4d. Time...

Banbury Cakes
1/2 lb. Pastry--5d. 1 oz. Currants 1 oz. Raisins Half a Lemon Half an Orange--2d. 1 oz. Cake or Bread Crumbs--1/2d. 1 oz. Sug...

Devonshire Junket
1 quart Milk--4d. 1 tablespoonful Rennet 1 oz. Sugar--1d. Nutmeg--1/2d. Total Cost--51/2 d. Time--Two Hours. Make the milk tep...

Rice Blacmange
1 pint Milk--2d. 1 1/2 oz. Ground Rice--1/2d. 1 oz. Sugar Flavouring--1d. Total Cost--31/2 d. Time--5 Minutes. Put the milk on...

Apples And Rice
3 Large Apples--2d. 2 oz. Rice--1d. 2 oz. Sugar--1/2d. 1 tablespoonful Jam--1d. 1 Egg--1d. 1/2 pint Milk--1d. Total Cost--61/...

Rhubarb Mould
1 bundle Rhubarb--3d. 6 oz. Sugar--1 1/2d. 1/4 lb. Sago 1/2 pint Water--1 1/2d. Total Cost--6d. Time--20 Minutes Wipe and cut ...

Rothsay Pudding
1/4 lb. Flour--1/2d. 1/4 lb. Bread Crumbs--1d. 1/4 lb. Suet--1d. 1 oz. Sugar 1 tablespoonful Vinegar--1/2d. 1 gill Milk--1d. ...

Delhi Pudding
1 pint Milk--2d. 1 oz. Almonds--1d. 2 oz. Sugar 1 1/2 oz. Arrowroot--2d. Total Cost--5d. Time--5 Minutes. Blanch and chop the ...

Kingswood Pudding
1/4 lb. Flour--1/2d. 1/4 lb. Bread Crumbs--1d. 1/4 lb. Raisins--2d. 6 oz. Suet--1 1/2d. 1/4 lb. Sultanas--2d. 1/4 lb. Sugar--1d...

Rock Cakes
1/2 lb. Flour 2 oz. Dripping--1d. 1/4 lb. Sugar--1d. 2 oz. Currants--1d. 1 Egg--1d. 1 oz. Peel--1d. 1 teaspoonful Baking Powd...

Black Cap Pudding
1 pint Milk--2d. 2 Eggs 1 oz. Currants--2d. 1/2 lb. Flour--1d. Total Cost--5d. Time--One Hour. Put the eggs into a basin, beat...

Lemon Pudding
1/2 lb. Flour--1d. 3 oz. Suet--1d. 1 Egg--1d. 2 Lemons--1d. 2 oz. Sugar 1/2 gill Water--1/2d. Total Cost--41/2 d. Time--Two...

Digestive Biscuits
1/2 lb. Brown Meal 1/4 lb. Flour--1 1/2d. 1 1/2 gills Water 1 oz. Butter or Lard 1 oz. Sugar--1d. Total Cost--21/2 d. Time--5...

Soda Cake
1 lb. Flour--2d. 1/2 lb. Currants--2d. 1/2 lb. Sugar--1d. 6 oz. Dripping 1 1/2 teaspoonsful Carbonate of Soda 1/2 pint Milk--2d...

Milk Biscuits
1/2 lb. Flour--1d. 1 gill Milk--1/2d. 1 oz. Butter 1/4 saltspoonful Salt--1d. Total Cost--21/2 d. Time--10 Minutes. Rub the bu...

Oxfordshire Pudding
1 pint Milk--2d. 1 1/2 oz. Rice--1/2d. 1 oz. Sugar Rind of Half a Lemon--1/2d. Total Cost--3d. Time--Two Hours. Wash the rice ...

Imitation Omelet
1 Egg--1d. 1/2 gill Milk--1/2d. 1 teaspoonful Sugar 1 teaspoonful Jam 1 teaspoonful Flour--1d. Total Cost--21/2 d. Time--5 Mi...

Stanley Pudding
1 pint Milk 2 oz. Flour--2d. 1 oz. Sugar--1d. 2 Eggs--2d. 2 spoonful Jam--1d. Total Cost--6d. Time--One Hour. Put the milk i...

Quick Pudding
1 Egg 1 tablespoonful Flour--1d. 1 tablespoonful Jam 1 teaspoonful Sugar 1 teaspoonful Baking Powder--2d. Total Cost--3d. Tim...

Hasty Pudding
1 pint Milk--2d. 1 oz. Butter--1d. 3 oz. Flour 2 oz. Sugar--1d. Total Cost--4d. Time--5 Minutes. Put the milk on the fire to b...

Tapioca Meringue
1 pint Milk--2d. 1 1/2 oz. Tapioca--1/2d. 1 oz. Sugar--1/2d. Whites of 2 Eggs--1d. Flavouring--1/2d. 1 oz. Beef Suet--1/2d. T...

Sweet Omelet
2 Eggs--2d. 1/2 oz. Butter--1/2d. 1 teaspoonful Jam--1/2d. Sugar--1/2d. Total Cost--31/2 d. Time--5 Minutes. Put the yolks of ...

Apple Fritters
3 Apples--2d. Frying Batter--1d. Hot Fat Sugar Lemon--1d. Total Cost--4d. Time--5 Minutes. Peel and slice up the apples into...

Potato Fritters
Cold Potatoes 1 Egg 2 oz. Sugar Nutmeg or Lemon Peel Hot Fat Total Cost--11/2 d. Time--5 Minutes. Mash up the potatoes very ...

Seed Cake
1 lb. Flour--2d. 6 oz. Dripping 6 oz. Sugar--1 1/2d. 1 1/2 teaspoonsful Caraway Seeds--1/2d. 1 Egg--1d. 2 teaspoonsful Baking P...

Sponge Roll
3 tablespoonsful Flour--1/2d. 3 tablespoonsful Sugar--1d. 3 Eggs--3d. 2 teaspoonsful Baking Powder--1d. 3 teaspoonsful Jam--1 1/2...

Yankee Pudding
1 Egg, and its Weight in Flour--1 1/2d. Sugar--1/2d. Bread Crumbs--1/2d. 1 tablespoonful Marmalade--1d. 1/2 teaspoonful Carbonate...

De Mestre Pudding
1/2 lb. Flour--1d. 1/4 lb. Raisins--2d. 1/4 lb. Sugar--1d. 1 oz. Dripping 1 teaspoonful Carbonate of Soda 1 gill Boiling Water-...

Bedford Pudding
Dry Crusts of Bread 1/2 pint of Milk--1d. 1 tablespoonful Jam--1d. 2 Eggs--2d. 1 1/2 oz. Sugar--1/2d. Total Cost--41/2 d. Tim...

Rusk Pudding
1 slice of Dry Bread 2 Eggs--2d. 1 oz. Sugar--1/2d. Half a Lemon--1/2d. 1 1/2 pints of Milk--4d. 1 tablespoonful Jam--1d. 1/2...

Normandy Pudding
2 Stale Buns--2d. 1 Egg--1d. 1/2 pint Milk--1d. Sugar--1/2d. Total Cost--41/2 d. Time--One Hour and a Half. Boil the milk and ...

Prince Of Wales Cakes
1/4 lb. Flour--1/2d. 1/4 lb. Cornflour--1d. 1 gill Milk--1/2d. 1/2 teaspoonful Baking Powder--1/2d. 2 oz. Butter--2d. 1 Egg--1d...

Bachelor's Buttons
5 oz. Flour--1/2d. 2 oz. Sugar--1/2d. 1/2 teaspoonful Carbonate of Soda 1 oz. Butter 1 teaspoonful Cream of Tartar 6 drops Esse...

Cornflour Custard
1/2 pint Milk--1d. 1 Egg--1d. 1 dessertspoonful Cornflour Sugar and Flavouring--1d. Total Cost--3d. Time--5 Minutes. Put the m...

Boiled Custard
1 pint Milk--2d. 3 Eggs--3d. 1 1/2 oz. Sugar Flavouring--1d. Total Cost--6d. Time--5 Minutes Put the yolks of the eggs into a ...

Banana Souffle
6 Bananas--2d. 2 oz. Sugar--1/2d. 1/2 pint Milk--1d. 2 Eggs--2d. Total Cost--51/2 d. Time--5 Minutes. Choose ripe bananas, pee...

Cheese Cakes
1 pint Sour Milk--2d. 2 Eggs--2d. 1/2 lb. Flaky Pastry--3d. 2 oz. Sugar Flavouring--1d. Total Cost--8d. Time--15 Minutes. Po...

Hasty Pudding Souffle
1 pint Milk--2d. 2 Eggs--2d. 1 oz. Flour 1 oz. Sugar Flavourings--1d. Total Cost--5d. Time--40 Minutes Put the milk on to bo...

Suet Pudding
1 lb. Flour--2d. 8 or 10 oz. Suet 1/4 teaspoonful Salt 1/2 pint Water 2 Cold Potatoes--3d. Total Cost--5d. Time--Two Hours an...

Flaky Crust
1 lb. Flour--2d. 4 oz. Butter--3d. 4 oz. Lard 1/2 pint Water Juice of Half a Lemon--2d. Total Cost--7d. Sift the flour into a ...

Apple And Tapioca
6 Apples--3d. 1 1/2 oz. Tapioca--1/2d. 1/2 Lemon--1/2d. 2 oz. Sugar 1 1/4 pints Water A few drops of Cochineal--1/2d. Total C...

Soup Meat Salad
The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with abou...

Lamb Salad
Cold Roast Lamb 2 Lettuces--1d. 1 Tomato--1/2d. 12 Capers--1/2d. 2 Eggs--2d. Remoulade Dressing--3d. Total Cost--7d. Cut the...

Remoulade Salad Dressing
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of ...

Calf's Foot Salad
Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight ho...

Carrot Salad
2 or 3 Cold Boiled Carrots--1/2d. 1/2 lb. Cold Boiled Mutton 1 stalk Celery 6 Capers--1 1/2d. Half a teaspoonful Parsley--1/2d. ...

Cauliflower Salad
1 Cauliflower--3d. Half a Lettuce--1/2d. 2 Eggs--2d. 1/2 gill Oil and Vinegar--1d. Total Cost--61/2 d. Boil the cauliflower by d...

Breakfast Salad
2 Tomatoes--1/2d. 1 Cucumber--2d. 1 tablespoonful Oil--1/2d. 1 Spring Onion Half a Lettuce 2 tablespoonsful Vinegar--1/2d. To...

Bread Salad
5 slices Stale Bread 1/2 gill Oil 3 Pickled Onions 1 piece Pickled Cauliflower--2d. 2 Eggs--2d. 1 Beetroot 2 slices Cold Mutt...

East Indian Salad Sauce
2 Eggs--2d. 1 teaspoonful Curry Powder--1/2d. 1/2 gill Oil 1/4 gill Vinegar--1 1/2d. Total Cost--4d. Boil the eggs hard; put the...

Turnip Salad
4 Young Turnips 2 Spring Onions--1 1/2d. 2 Boiled Potatoes--1/2d. Half a Lettuce--1/2d. Salad Dressing--4d. Total Cost--6 1/2 d...

Cheese Savoury
Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then be...

Macaroni And Cheese Salad
1/4 lb. Macaroni--2 1/2d. 1/4 lb. Cheese--1 1/2d. 1 teaspoonful French Mustard 3 tablespoonsful Oil--1d. 3 tablespoonsful Vinegar...

Blue Cod Salad
Any remains of smoked blue cod that may have been left from a meal make an excellent salad either with just a simple dressing of oil and v...

Italian Salad
1 Salt Herring Cold slices of Meat 1 teaspoonful Mustard 1 Beetroot--1 1/2d. 4 tablespoonsful Oil--1d. 3 tablespoonsful Tarrago...

Oyster Salad
1 bottle Oysters--1s. 1 Lettuce--1d. Half a Lemon Mayonnaise or Salad Dressing--4d. Total Cost--1s. 5d. Strain away the liquor f...

Sardine Salad
1/2 tin Sardines--4d. 2 Eggs--2d. 1 Lettuce--1/2d. Salad Dressings--4d. Total Cost--101/2 d. Split the sardines open and remove ...

Celery Salad
1 Head of Celery--1d. 1 Lettuce--1/2d. Salad Dressing--4d. Total Cost--51/2 d. Pull the celery to pieces, wash it, and cut into sm...

Egg Salad
6 Eggs--6d. 1 Lettuce--1d. 1 bunch Watercress--1d. Mayonnaise or Salad Dressing--4d. 1 Beetroot--1/2d. Total Cost--1s. 0 1/2 d....

Salad Of Corned Beef
Slices of Corned Beef 1 Lettuce--1/2. 2 Eggs--2d. Mayonnaise or Salad Dressing--4d. Total Cost--61/2 d. Take some slices of cold...

Prawn Salad
1 pint Prawns--9d. 6 Tomatoes--2d. Mayonnaise or Salad Dressing--4d. Total Cost--1s. 3d. Pick the prawns, leaving the skin on a fe...

Beetroot And Macaroni Salad
3 oz. Macaroni--2d. 2 tablespoonsful Oil--1d. 1 bunch Beetroot Pepper and Salt 2 tablespoonful Vinegar--2d. Total Cost--5d. Bo...

Lettuce Salad
2 Lettuces--1d. 1 tablespoonful Condensed Milk 2 teaspoonful Mustard--1d. 2 Eggs--2d. 1/2 gill Vinegar--1/2d. 1/4 gill Oil Pe...

Fish Salad
Cold Boiled Fish--4d. 1 Lettuce--1/2d. 1 Egg--1d. Salad Dressing, or Remoulade Sauce--4d. Total Cost--91/2 d. Make a salad dress...

Hints On Salad
Salads form such a pleasant item in the menu, particularly during the hot season, that they should be regarded as a daily dish. There are ...

Mayonnaise
2 Eggs--2d. 1 gill Oil--2d. 1/2 gill Vinegar Salt--1/2d. Total Cost--41/2 d. Time--Three-quarters of an Hour. Put the yolks of...

Macaroni Cheese
2 oz. Macaroni--1 1/2d. 1/2 pint White Sauce--1 1/2d. 3 oz. Dry Cheese Pepper and Salt--1d. Total Cost--4d. Time--10 Minutes. ...

Tomatoes And Eggs
4 Eggs--4d. 1/2 pint Tomato Sauce--2d. Fried Bread 1 teaspoonful Parsley--1d. Total Cost--7d. Time--5 Minutes. Take some thick...

Venetian Rice
1/2 lb. Rice--1d. 1/2 lb. Cheese--2d. 1 pint Stock 1 oz. Butter Pepper and Salt--1d. Total Cost--4d. Time--Three-quarters of ...

Potato Salad
Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and chopped parsley. Mix the oil and vinegar together in the proportion of...

Cosmopolitan Salad
Take any fruits in season, such as oranges, mandarins, passion fruit, apricots, nectarines, pineapples, bananas, &c. Peel and slice them u...

Banana And Orange Salad
Peel and slice up some ripe bananas and oranges, removing the pips from the oranges, but saving the juice. Take a deep glass dish, lay at ...

Salad Of Cold Vegetables
Take any cold vegetables that there may be in the larder--such as potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the potatoes...

To Make Brown Crumbs
Cut up some very stale bread and bake it in the oven till a nice colour. Put these pieces through a sausage machine and then rum them thro...

Veal Forcemeat
2 oz. Suet (Beef)--1/2d. 3 oz. Bread Crumbs--1/2d. Pepper and Salt 1 Egg 1/2 teaspoonful Parsley 1/2 teaspoonful Sweet Herbs ...

Caramel
Put half a pound of sugar into a frying-pan and let it get very brown. Pour over half a pint of water and stir till it boils; strain into ...

Brown Sauce
1 pint Stock 1 oz. Butter 1/2 oz. Flour--1 1/2d. 1/2 Stalk of Celery 1 Carrot 1 Onion 1/2 Turnip 1 doz. Peppercorns--1d. ...

Brown Gravy
Brown gravy can be made from any kind of stock. If the stock is good, put it into a saucepan and thicken every pint with 1 oz of flour. If...

White Sauce
1/2 pint Milk--1d. 1 oz. Butter--1d. 1/2 oz. Flour Salt and Pepper--1/2d. Total Cost--2 1/2 d. Time Minutes. Put the butter in...

Tomato Sauce
6 Tomatoes--2d. 1 oz. Butter--1d. 1 1/2 oz. Flour 1/2 spoonful Sugar 1/2 spoonful Salt--1/2d. Total Cost--31/2 d. Time--5 Min...

Frying Batter
1/4 lb. Flour--1/2d. 1/2 gill Tepid Water White of Egg 1 dessertspoonful Oil--1d. Total Cost--11/2 d. Time--5 Minutes. Sift th...

To Fry Parsley
The top or flower of parsley only should be used for frying. Pick it carefully and rub well in a damp cloth, and then in a dry cloth. Put ...

To Boil Rice
Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt. Throw in the rice a...

Melted Butter Sauce
1/2 pint Water 1 oz. Butter 1/2 oz. Flour Salt Total Cost--1 1/2 d. Time--5 Minutes. Put half the butter into a small saucepan...

To Clarify Fat
The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes. Cut it into small...

To Clarify Dripping
When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be fou...

Jam Sauce
1 tablespoonful Jam--1d. 1/2 pint Water 1 oz. Sugar 1 teaspoonful Cornflour 1/2 Lemon--1d. Total Cost--2d. Time--5 Minutes. ...

Onion Sauce
3 Small Onions--1/2d. 1 oz. Butter--1d. Lemon Juice 1/2 pint Milk 1 oz. Bread Crumbs Pepper and Salt--1 1/2d. Total Cost--3d....

Cream Toast
4 Slices Toast--1d. Pepper and Salt 1/2 pint White Sauce--2d. Total Cost--3d. Time--5 Minutes. Make the toast and lay it in a di...

Maitre D'hotel Sauce
1/2 pint Milk--1d. 1 oz. Butter--1d. Lemon Juice 1/2 oz. Flour 1 teaspoonful Parsley Pepper and Salt.--1d. Total Cost--3d. ...

Curry Sauce
1 Onion 1 Apple 1/2 oz. Flour Lemon Juice Salt--1d 1/2 oz. Curry Powder 1 oz. Butter or Dripping 1 pint Gravy--1d Total C...

Cauliflower Fritters
Cold Cauliflower Frying Batter Hot Fat Total Cost--1 1/2 d. Time--5 Minutes. Take any cold cauliflower that may be left, divide ...

Fried Tomatoes
1 doz. Tomatoes--4d. 1 gill Milk 1 oz. Butter Pepper and Salt--1 1/2d. Total Cost--51/2 d. Time--10 Minutes. Slice up the toma...

Savoury Potatoes
5 or 6 Large Potatoes--1 1/2d. 2 oz. Cheese--1d. 1 spoonful of Milk 1 Egg Pepper and Salt--1d. Total Cost--31/2 d. Time--Two ...

Italian Cabbage
1 Cabbage--2d. 1 oz. Butter--1d. 2 oz. Dry Cheese 1 spoonful Flour Pepper and Salt--1d. Total Cost--4d. Time--15 Minutes. Bo...

Potato Chips
To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot f...

Bananas Stewed
1 doz. Green Bananas--3d. Lemon Juice 1/2 pint Brown Sauce Pepper and Salt--2d. Total Cost--5d. Time--Half an Hour. Peel the b...

Imitation Spinach
Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasone...

Artichokes, To Boil
2 lbs. Artichokes--4d. 1/2 pint White Sauce--1 1/2d. Total Cost--51/2 d. Time--One Hour Wash and peel the artichokes and put them ...

Haricot Beans And Bacon
1 pint Haricot Beans--2d. 1 teaspoonful Parsley 1/2 lb. Bacon Pepper and Salt--5d. Total Cost--7d. Time--Two Hours. Soak the h...

Potato Puff
1/2 lb. Cold Potatoes--1d. 2 Eggs--2d. 1 oz. Butter 1 gill Milk--1d. Total Cost--4d. Time--Half an Hour Mash the potatoes, bea...

Potatoes Stuffed
6 Large Potatoes--2d. 1/4 lb. Cold Meat--1/2d. 1/2 gill Gravy or Sauce Pepper, Salt, and Parsley--1/2d. Total Cost--3d. Time--O...

New Potatoes Saute
1 lb. New Potatoes--1d. 1 oz. Butter--1d. Pepper and Salt 1 teaspoonful Parsley Lemon Juice--1/2d. Total Cost--21/2 d. Time--...

Cauliflowers Au Gratin
1 Cauliflower--4d. 1/2 pint White Sauce--1 1/2d. 2 oz. Dry Grated Cheese Pepper and Salt--1/2d. Total Cost--6d. Time--15 Minute...

Curried Lentils
Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any curry gravy left, put them into that and...

Potatoes A La Maitre D'hotel
Cold Potatoes--1d. 1/2 pint Maitre d'Hotel Sauce--1 1/2d. Total Cost--21/2 d. Time--5 Minutes Make the sauce by recipe given elsew...

Lentils, To Boil
Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water...

Stewed Leeks
1 bunch Leeks 1/2 pint Stock--2d. Pepper and Salt 1/2 oz. Butter 1/2 oz. Flour Lemon Juice--1/2d. Total Cost--2 1/2 d. Time...

Colcannon
Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of bu...

Baked Vegetable Marrow
1 Vegetable Marrow 1/2 pint Gravy 1 oz. Dripping Total Cost--3d. Time--One Hour Peel the marrow and cut into pieces, remove the ...

Potatoes Saute
Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the pot...

Lyonnaise Potatoes
1 lb. Potatoes--1d. 1/2 pint Onion Sauce--2d. Total Cost--3d. Time--Half an Hour Peel and boil the potatoes in the usual way, slic...

Vegetable Marrow Stuffed
1 Vegetable Marrow--3d. 1/4 lb. Veal Forcemeat--2d. 1/2 pint Melted Butter Sauce--1 1/2d. Total Cost--61/2 d. Time--Half an Hour ...

Cassolettes Of Vegetables
Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in th...

Baked Onions
2 lbs. Onion--2d. 1/2 pint Thick Gravy 1/2 pint Water Pepper and Salt--1d. Total Cost--3d. Time--One Hour. Peel the onions, pu...

Lettuce Stewed
4 Lettuces--3d. 1 oz. Butter Nutmeg Pepper and Salt--1d. Total Cost--4d. Time--Half an Hour Wash the lettuces very thoroughly ...

Cauliflowers And Tomatoes
2 Cauliflowers--4d. 1/2 pint Tomato Sauce--1d. Total Cost--5d. Time--20 Minutes Boil the cauliflowers and make the sauce by direct...

Stewed Celery
3 heads of Celery--3d. 1 oz. Butter--1d. 1/2 gill Milk 1 oz. Flour Pepper and Salt--1d. Total Cost--5d. Time--Half an Hour T...

Potato And Tomato Pie
6 Tomatoes--2d. 6 Potatoes--1d. 1/2 lb. Short Pastry Dripping 1 teaspoonful Parsley 1 1/2 teaspoonful Sweet Herbs Salt and Pe...

Haricot Beans
Soak the haricots over night, if possible; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt...

Potato Balls
1 lb. Cold Boiled Potatoes Bread Crumbs--1d. 2 Eggs 1 oz. Butter Hot Fat--3d. Total Cost--4d. Time--5 Minutes. Rub the potat...

Parsnips Fried
Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter. Pile high on a dish ...

Parsnips And Parsley Butter
4 or 5 Parsnips 1/2 oz. Flour 1 teaspoonful Parsley--2d. 1 oz. Butter 1 gill Milk Pepper and Salt--2d. Total Cost--4d. Time...

Carrots In Butter
4 Carrots--1 1/2d. 1 oz. Butter 1 teaspoonful Parsley Pinch of Salt and Sugar--1d. Total Cost--21/2 d. Time--One Hour Scrape t...

Saute Of Turnips
6 Turnips--1 1/2d. 1 oz. Butter 1 gill Stock 1 teaspoonful Sugar 1 teaspoonful Salt--1d. Total Cost--21/2 d. Time--Half an Ho...

Beetroot And Onion Stew
3 Beetroots--2d. 3 Onions--1d. 1 1/2 oz. Butter 1 teaspoonful Sugar 1/2 teaspoonful Salt--1 1/2d. 1/2 pint Milk--1d. 1 tables...

Curried Vegetables
Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there ...

Curried Tomatoes
1 doz. Tomatoes--4d. 1 1/2 oz. Butter--1d. 1 gill Milk--1d. 1/2 oz. Flour 1/2 lb. Rice--1 1/2d. 1 Apple 1 Onion 1 dessertsp...

Stewed Cabbage
1 Cabbage--3d. Salt and Pepper 1 oz. Butter--1d. Total Cost--4d. Time--25 Minutes Boil the cabbage as directed, and squeeze very...

Baked Tomatoes
1 doz. Tomatoes--4d. 1 oz. Bread Crumbs--1/2d. 1 oz. Butter 1/2 teaspoonful Mustard--1d. Total Cost--51/2 d. Time--15 Minutes ...

Beetroot In Sauce
3 Beetroots--2d. 1/2 pint White Sauce--2d. Total Cost--4d. Time--Two Hours Wash the beetroots, but do not cut them; put them in co...

To Boil Cauliflowers
Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, pu...

Vegetable Marrow
1 Marrow--3d. 1/2 pint White Sauce Salt--2d. Total Cost--5d. Time--15 Minutes Peel the marrow, take out the seeds, and cut it in...

To Boil French Beans
Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of car...

To Boil Green Peas
Shell the peas and wash them well; just cover them with cold water, season it with a little salt, sugar, and mint. Bring quickly to the bo...

To Boil Cabbage
The outer leaves of the cabbage should be removed, then cut it into quarters and cut out the salt; wash it well in salt and water, and lea...

To Boil New Potatoes
New potatoes may be either scraped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case ...

To Boil Potatoes
To boil potatoes properly much care and judgement are required. They should be peeled thinly, and well washed in cold water, but not soake...

Potatoes In White Sauce
1 lb. Potatoes--1d. 1/2 pint White Sauce Salt and Pepper--2d. Total Cost--3d. Time--Half an Hour Peel and slice the potatoes, pu...

Tomatoes Stuffed
6 Tomatoes--2d. 1/4 lb. Veal Forcemeat--2d. 1 oz. Cheese--1 1/2d. 6 pieces Fried Bread--1/2d. Total Cost--6d. Time--10 Minutes ...

Veal In White Sauce
2 lbs. Neck of Veal--10d. 2 oz. Butter--1 1/2d. 1 oz. Flour Salt and Pepper 1 Egg--1d. 3/4 pint Milk--2d. 1 Onion 1 fagot o...

Roman Ragout
1 1/2 lbs. Gravy Beef--4d. 2 oz. Fat Bacon--1 1/2d. 2 oz. Onion--1/2d. 1 pint Milk 3 Tomatoes 1/2 pint Gravy 1 1/2 oz. Semoli...

Soubise Cutlets
1 lbs. Neck Chops--5d. 1 1/2 oz. Butter--1 1/2d. 1 oz. Flour 3 Onions 1 gill Milk Pepper, Salt, and Lemon Juice--1d. Total Co...

Breakfast Dish Of Beef
Slices of Cold Roast Beef (underdone)--4d. 1/2 gill Melted Butter Sauce--1/2d. 1/2 gill Gravy or Water Salt and Pepper 1 tablespo...

Jugged Rabbits
2 Rabbits--1s. 1/2 lb. Pickled Pork--3d. 1 Onion 1 fagot of Herbs--1/2d. 1 pint Gravy 1/2 oz. Flour 1 tablespoonful Red Curra...

Devilled Meat
1 teaspoonful Mustard 1 teaspoonful Worcester Sauce 2 teaspoonful Vinegar 1/2 oz. Butter 1 teaspoonful Oil 1 teaspoonful Lemon ...

Swiss Pates
Cold Roast Veal, Fowl, or Lamb--6d. Half a Stale Loaf--1 1/2d. Sweet Herbs or Parsley--1d. 1 Egg--1d. 1 gill Melted Butter Pepp...

Veal Shape
2 lbs. Neck of Veal--8d. 1 Lemon Pepper and Salt--1/2d. 1/4 lb. Ham or Bacon--2d. 3 Eggs 1/2 pint Stock--3d. Total Cost--1s. ...

Roulades Of Beef
1/2 lb. Fillet of Beef--9d. 1/2 lb. Cold Boiled Bacon--4d. 1 Egg--1d. 1 1/2 oz. Dripping 1/2 pint Gravy Pepper and Mustard 2 ...

Stewed Sweetbreads
1 pair Sweetbreads--4d. 1 pint Gravy Salt and Pepper 1/2 Onion--1/2d. 1 oz. Butter 1/2 oz. Flour 1 Carrot--1d. Total Cost--...

Fricassee Of Liver
Half a Calf's Liver--3d. 1 1/2 oz. Butter--1 1/2d. 1 Carrot Lemon Juice--1/2d. 1 Onion 1 oz. Flour 1 pint of Gravy Parsley ...

Beefsteak Stuffed
1 1/2 lbs. Of Beefsteak--4d. 1/2 lb. Potatoes 2 oz. Dripping Salt and Pepper--1d. 1 oz. Butter 1 tablespoonful Milk 1 Onion ...

Beefsteak Rolls
1 lb. Of Beefsteak--2d. Bread and Butter--1d. 2 Cloves 1 Onion Stalk of Celery--1/2d. 1/2 pint Gravy 1 oz. Butter 1/2 oz. F...

Beef A La Mode
6 lbs. Leg of Beef or Silverside--9d. 1 Calf's Foot--4d. 2 Onions 2 Carrots 1 Turnip--1d. 1 fagot of Herbs 40 Peppercorns 1...

Curried Chops
2 lbs. Chops--5d. 1/2 oz. Curry Powder--1d. 1 oz. Butter--1d. Lemon Juice 1/4 lb. Rice 1/2 pint Gravy or Water--1d. 1/2 oz. F...

Pressed Beef
10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d. 1 fagot of Herbs 1 stalk Celery--1/2d. 1 Onion 2 Carrots 1 Turnip 40 ...

Braised Leg Of Mutton
1 Leg of Mutton--1s. 3d. 1 Rasher of Ham--2d. 1 fagot of Herbs 20 Peppercorns--1/2d. 1 1/2 oz. Butter--1d. 2 Carrots 1 Turnip...

Kottbullar
2 lbs. Fillet or Beef--10d. 1/2 lb. Suet--1d. Salt and Pepper Hot Fat 1/2 pint Milk--1d. 2 Eggs--2d. Nutmeg Soda Biscuit ...

Kromskies
1/2 lb. Cold Meat--2d. 2 Rashers Fat Bacon--2d. 1 oz. Butter--1d. Frying Butter--1d. 1/2 gill Stock 1 oz. Flour Parsley, Pepp...

Steak A La Jardiniere
1 lbs. Steak--5d. 1 gill Green Peas--2d. 1 gill French Beans--1d. 1/2 oz. Flour 1 oz. Butter 1 Carrot 1 Turnip 1/2 pint Gra...

Brown Mince
1 lb. Cold Roast Beef--4d. 1/2 lb. Bread Crumbs--1d. Pepper and Salt 1 Egg 1/2 pint Gravy Nutmeg--1d. Total Cost--6d. Time-...

Macaroni Pudding
3 oz. Macaroni--2d. 1/2 lb. Cold Meat--2d. Pepper and Salt 1/2 pint Gravy 2 Eggs 1/2 pint Milk 1 teaspoonful Parsley--3d. T...

Beef Olives
2 lbs. Rump Steak--10d. 1/4 lb. Veal Seasoning--2d. 12 Peppercorns 1/2 pint Stock 1 Onion 1 Carrot--1/2d. Total Cost--1s. O1/...

Brazilian Stew
2 lbs. Leg of Beef--5d. 1 Onion 1 Carrot 1 tablespoonful Vinegar 1 doz. Peppercorns--1/2d. Total Cost--51/2 d. Time--Three Ho...

Potato Sausages
3 Cold Potatoes--1/2d. 1/4 lb. Cold Meat--1d. Nutmeg, Pepper, and Salt 1 Egg Bread Crumbs Hot Fat--1 1/2d. Total Cost--3d. ...

Rice Cutlets
1/2 lb. Cold Meat--1 1/2d. 2 oz. Rice Pepper and Salt--1/2d. 1 Egg--1d. Bread Crumbs Hot Fat--1/2d. Total Cost--31/2 d. Tim...

Baked Chop
1 Chop Pepper and Salt Total Cost--1d Time--One Hour Choose a nice loin chop with an undercut. Rub a little butter in a soup plate...

Stewed Chops
1 lb. Chops--2 1/2d. 1 oz. Butter--1d. Pepper and Salt 1/2 oz. Flour 1 gill Gravy--1/2d. Total Cost--4d. Time--One Hour Trim...

Hashed Beef And Tomato Sauce
1 lb. Cold Roast Beef--3d. 8 tomatoes--3d. 1 fagot of Herbs Salt and Pepper--1/2d. 1 gill Gravy 1 oz. Butter 1/2 teaspoonful ...

Beef Trifles
1 lb. Cold Roast Beef--3d. 4 oz. Bread Crumbs Pepper and Salt--1d. 1 teaspoonful Onion 1 Egg 1 teaspoonful Parsley or Horse-rad...

Kidney Toast
2 Kidneys--1 1/2d. 1/2 oz. Butter--1/2d. 1 Slice Toast Parsley Pepper and Salt--1/2d. Total Cost--21/2 d. Time--5 Minutes. S...

Kidney Fritters
6 Kidneys--6d. 1 teaspoonful Minced Herbs--1/2d. Hot Fat 1 teaspoonful Onion Frying Batter Pepper and Salt--1d. Total Cost--7...

Rissoles
2 lb. Cold Meat--3d. 1 oz. Butter--1d. 1 1/2 oz. Flour 1 Egg Bread Crumbs 1/2 pint Stock Quarter of an Onion Parsley Pepp...

Breakfast Meat
1 lb. Cold Meat--3d. 2 oz. Macaroni--1 1/2d. Pepper and Salt 3 Tomatoes 1/2 gill Stock Bread Crumbs--1d. Total Cost--51/2 d. ...

Tomatoes And Mince
8 Tomatoes--3d. 8 pieces Toast 1/4 lb. Minced Meat Parsley--1d. Total Cost--4d. Time--10 Minutes. Take any remains of cold min...

Tripe In Milk
2 lbs. Tripe--5d. 1 pint Milk--2d. Pepper and Salt 2 Onions 1 oz. Flour 1/2 pint Water--1/2d. Total Cost--71/2 d. Time--Fou...

Tripe And Tomatoes
2 lbs. Tripe--5d. 1 doz. Tomatoes--3d. 1/2 pint Water or Stock 1 oz. Cornflour--1/2d. 1 Onion Pepper and Salt--1/2d. Total Co...

Breast Of Mutton And Peas
2 Breasts of Mutton--4d. 2 Onions 1 Carrot--1/2d. 1 Egg--1d. Bread Crumbs--1/2d. 1 fagot of Herbs 1 pint Peas Salt and Pepp...

Poor Man's Dish
1/2 pint Poor Man's Sauce--1/2d. Slice of Toast Slices of Cold Meat--2d. Total Cost--21/2 d. Time--Half an Hour Make the sauce b...

Scotch Collops
1 lb. Lean Steak--2 1/2d. 1 gill Stock Pepper and Salt 1 oz. Butter--1d. Quarter of an Onion Small Sippets of Toast--1d. Tota...

Kabobs
1 1/2 lbs. of Steak--4d. 1 dessertspoonful Curry Powder 1 dessertspoonful Worcester Sauce 1 dessertspoonful Vinegar--1 1/2d. 1/2 ...

Tomato Pie
3 or 4 Tomatoes--2d. 1 lb. Chops--2 1/2d. 1 oz. Butter--1d. 4 Cold Potatoes--1d. Pepper and Salt 1 tablespoonful Milk--1/2d. ...

Mutton Chops In Batter
2 Eggs--2d. 2 lbs. Chops--5. 1 pint Milk--2 1/2d. 3/4 lb. Flour Salt and Pepper--1/2d. Total Cost--10d. Time--One Hour and a ...

Steak And Macaroni
2 lbs. Steak--5d. 2 oz. Macaroni--1 1/2d. 1 oz. Dripping 1/2 pint Stock 1 Onion 1 doz. Peppercorns Salt--1/2d. Total Cost--...

Stewed Steak And Walnuts
2 lbs. Steak--5d. 1/2 pint Water or Stock 3 Pickled Walnuts 1 teaspoonful Vinegar 1 teaspoonful Cornflour Salt and Pepper Tot...

Stewed Kidneys And Macaroni
6 Kidneys--6d. 1 gill Stock 1 oz. Butter 2 oz. Macaroni Parsley, Pepper, and Salt--2 1/2d. Total Cost--81/2 d. Time--25 Minut...

Steak And Kidney Pudding
2 lbs. Steak--5d. 2 Kidneys--1 1/2d. 1 lb. Flour--2d. 1/2 lb. Suet 1/2 pint Water Pepper and Salt--1 1/2d. Total Cost--10d. ...

Steak And Kidney Pie
2 lbs. Steak--5d. 2 Kidneys--1 1/2d. 1 lb. Flour 1/2 lb. Dripping 1 gill Water Pepper and Salt--2d. Total Cost--81/2 d. Tim...

Cookery Of Meat.
The principal methods of cooking meat are roasting, baking, boiling, stewing, broiling, braising, and frying. Of these methods roasting an...

Oysters And Macaroni
2 oz. Macaroni--1 1/2d. 1 bottle Oysters--1s. 1 gill Milk or Melted Butter Sauce--1d. Cayenne Salt Bread Crumbs--1d. Total Co...

Stewed Fish
2 Fish--9d. 1/2 pint Stock 1 blade of Mace 2 Cloves 1/2 oz. Flour--1/2d. 2 tablespoonful Ketchup 1 Onion--1d. 1 Egg--1d. ...

Oysters And Potatoes
1 bottle Oysters--1s. 4 Cold Potatoes--1d. 1 Egg--1d. 2 oz. Flour Pepper and Salt--1/2d. Total Cost--1s. 21/2 d. Time--20 Min...

Scandinavian Pudding
2 Bream--8d. 2 Eggs--2d. 1/2 pint Milk--1d. 1/2 lb. Flour Pepper and Salt 1/2 pint Fish Sauce--2d. Total Cost--1s. 1d. Time...

Fillets A La Orly
2 Bream--8d. Lemon Juice Parsley Half an Onion 1/2 pint Tomato Sauce Pepper and Salt--3d. Total Cost--11d. Time--5 Minutes ...

Fish A L'aurore
1 Jew-fish--9d. 1/2 Small Onion 1/2 teaspoonful Parsley 1 Egg 1/2 pint White Sauce Pepper and Salt--3d. Total Cost--1s. Tim...

Devilled Sardines
1 tin Sardines--6d. 1/2 oz. Mustard--1/2d. Buttered Toast Cayenne--1d. Total Cost--71/2 d. Time--5 Minutes Make the mustard wi...

Salt Fish
To cook salt fish it should be soaked in cold water for twelve hours, then well washed in fresh water, scraped and cleaned. Lay it in a fi...

Boiled Fish
To boil fish properly it must never really boil; and in this lies the secret of success. If it boils it has a watery, insipid flavour, and...

Broiled Fish
2 Mullet--8d. 2 teaspoonful Oil Pepper Salt--1/2d. Total Cost--81/2 d. Time--10 Minutes. Split the mullet open and wash away t...

Buttered Whiting
3 Whiting--1s. Pepper and Salt 1 1/2 oz. Butter 1 Lemon--2d. Total Cost--1s. 2d. Time--20 Minutes Wash the whiting, dry them i...

Baked Fish
4 Mullet or Jew-fish--1s. 2 oz. Bread Crumbs--1/2d. 1 oz. Butter--1d. Pepper and Salt 1 teaspoonful Parsley 1 teaspoonful Sweet...

Small Fish
Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle the...

Cold Fish Au Gratin
Any scraps of cold fish may be served in this way. If any fish sauce is left, nothing is nicer to warm it in; if not, make a little with 1...

American Fish
1 Flathead--1s. 1/2 pint Brown Sauce--1d. 3 oz. Fish Forcemeat 1 oz. Dripping--4d. Total Cost--1s. 5d. Time--30 Minutes. Make ...

Mullet And Tomatoes
2 Mullet--8d. 6 Tomatoes Bread Crumbs 1 teaspoonful Parsley Salt and Pepper--2d. 1 oz. Butter--1d. Total Cost--11d. Time--3...

Cods' Roes In Tomato Sauce
2 Roes--4d. 1 gill Tomato Sauce--2d. Cayenne 3 slices Toast 1 Egg Nutmeg and Salt--2d. Total Cost--8d. Time--40 Minutes. C...

Fried Roes
3 Roes--6d. Frying Batter Hot Fat Salt and Pepper--1d. Total Cost--7d Time--35 Minutes Put the roes on in cold water and boil ...

Eel And Tomato Sauce.
1 Eel--1s. 6 Tomatoes--2d. 2 oz. Veal Seasoning--2d. 1 oz. Butter 1 oz. Flour Pepper and Salt--1d. Total Cost--1 s. 5d. Tim...

Stuffed Conger Eel.
1 Eel--1s. 3 oz. Veal Seasoning--2d. 1 1/2 oz. Flour Pepper and Salt--1/2d. 1 1/2 oz. Butter--1d. Total Cost--1s. 31/2 d. Tim...

Fish Baked In Vinegar
2 Mullet--6d. 1/2 pint Vinegar--2d. 1 gill Water 1 fagot of Herbs 1 doz. Peppercorns Salt--1/2d. Total Cost--81/2 d. Time--...

Kedgeree.
1/2 lb. Gold Fish--4d. 1/4 lb. Boiled Rice--1d. 2 Hard Boiled Eggs--2d. 1 oz. Butter Pepper and Salt--1d. Total Cost--8d. Tim...

Fish A La Saumarez
2 Bream--1s. 2 Tomatoes--1/2d. 1 oz. Butter--1d. 1 fagot of Herbs 1 Carrot 1 oz. Flour Pepper and Salt 1 Onion 1 doz. Pep...

Fish Rissoles
1/2 lb. Cold Fish--4d. 1 oz. Butter--1d. 1 gill Milk--1d. Bread Crumbs Hot Fat 1 oz. Flour 1 teaspoonful of Anchovy 1/2 tea...

Bream Pudding
2 Bream--8d. 1 gill Melted Butter--1d. 1/2 lb. Suet--1d. 1/2 teaspoonful Parsley Pepper and Salt 1/2 lb. Flour--1d. Total Cos...

Fried Crayfish
1 Crayfish--1s. French Frying Batter--2d. 1 teaspoonful Anchovy Frying Fat--1/2d. Total Cost--1s. 21/2 d. Time--3 Minutes Pick...

To Cook Dried Fish
Put it into hot water, and boil gently for five minutes or longer if the fish is very thick. Take it out of water and put it on to a hot d...

Scalloped Oysters
1 bottle Oysters--1s. 3 oz. Bread Crumbs--1d. 2 oz. Butter Lemon Juice, Pepper and Salt--2d. Total Cost--1 s. 3 d. Time--20 Min...

Oysters And Bacon
1 doz. Large Oysters--6d. 3 Rashers Bacon Pepper, Salt and Lime Juice--3d. Total Cost--9d. Time--10 Minutes. Mix some pepper, sa...

Stuffed Flathead
1 Flathead--9d. 2 oz. Forcemeat--2d. 1 gill Gravy 1 oz. Dripping--1d. Total Cost--1s. Time--Half an Hour Take a little veal fo...

Collared Eels
2 Eels--1s. 5d. 1 Egg--1d. 1/2 oz. Gelatine--1 1/2d. 1 fagot of Herbs 1 Onion 1 Carrot 1 spoonful Vinegar Pepper and Salt--...

Fish A La Creme
4 Whiting or Schnapper--1s. 1 gill Milk--1d. 1 oz. Butter 1/2 oz. Flour, and Lemon Juice Pepper and Salt--1d. Total Cost--1s. 2...

Fish Balls
1/2 lb. Cold Fish--4d. 1 gill Thick Sauce--1 1/2d. 1 teaspoonful Anchovy--1/2d. 1/2 pint Melted Butter--1 1/2d. 2 oz. Fat Bacon ...

Fish Hash
1/2 lb. Cold Boiled Fish--4d. 1/2 lb. Cold Boiled Potatoes 1/4 of an Onion--1d. 2 oz. Fat Bacon--1d. 1 teaspoonful Parsley 1 oz...

Fish Au Gratin
1 Sole--9d. 1 teaspoonful of Parsley 4 teaspoonful Bread Crumbs--1/2d. 1/2 Small Onion 1 oz. Butter 1 gill Good Gravy 1/2 oz....

Fish In Batter
2 Mullet--8d. Frying Batter Hot Fat--2d. Total Cost--10d. Time--5 Minutes. Fillet the mullet and cut into small pieces; dip in f...

Fish Pie
2 or 3 Bream--1s. 1 gill Milk or Melted Butter--1d. Short Pastry, Pepper and Salt Parsley--3d. Total Cost--1s. 4d. Time--Three-...

Fish Pudding
1/2 lb. Blue Cod--5d. 1 lb. Potatoes--1d. 1 oz. Butter--1d. 1 Egg Pepper and Salt--1d. Total Cost--8d. Time--Half an Hour Us...

Scalloped Fish
1/2 lb. Cold Fish 2 oz. Bread Crumbs--4d. 1 gill Cold Fish Sauce, Pepper, and Salt--2d. 1 oz. Butter--1d. Total Cost--7d. Time-...

Curried Fish
3 Bream--1s. 1/2 pint Curry Sauce--3d. 1/4 lb. Rice--1d. Total Cost--1s 4d. Time--One Hour Make the curry sauce by recipe given ...

Fish, To Fry
Fish requires careful preparation for successful frying; it may be filleted or fried whole, but in either case it must be well washed in c...

Fish Patties
1 Small Bream--4d. 1 oz. Butter--1d. 1 oz. Flour 1 teaspoonful Anchovy Sauce 1 gill Milk Pepper, Salt and Lemon Juice Flaky P...

Fish And Butter Sauce
3 Whiting or Bream--1s. 1 1/2 oz. Butter 1 teaspoonful Parsley, Pepper and Salt 1 1/2d. Total Cost--1s 1 1/2d. Time--Three-quarte...

American Oysters
1 bottle of Oysters--1s. 1/2 pint of Milk--1d. 6 Soda Biscuits 1 oz. Butter Pepper and Salt--1 1/2d Total Cost--1s. 2 1/2 d. ...

Oyster Stew
1 bottle Oysters--1s. 1 oz. Butter--1d. 1/2 pint Milk 1/2 oz. Flour--1d. Pepper, Salt, and Lemon Juice--1/2d. Total Cost--1s. 2...

Fish And Tomato Sauce
2 Bream--8d. 1/2 pint of Tomato Sauce Salt, Pepper, and Parsley--3d. Total Cost--11d. Time--20 minutes Fillet the bream; cut eac...

Fish A La Maitre D'hotel
2 Bream--8d. 1/2 pint White Sauce--2 1/1d. Lemon, Parsley, Pepper and Salt--1/2d. Total Cost--11d. Time--20 minutes Fillet the f...

Baked Bream And Egg Sauce
1 Bream--6d. 1/2 pint White Sauce--2 1/2d. 1 Egg--1d. Parsley, Lemon Juice--1/2d. Total Cost--10d. Time--20 minutes Wash the b...

Fish Cakes
1/2 lb. Cold Boiled Fish--5d. 1/2 lb. Cold Boiled Potatoes--1d. Pepper and Salt Frying Fat 1 oz. Butter--1d. 1 Egg--1d. 1 tab...

Artichoke Soup
2 lbs. Artichokes--3d. 2 Onions--1/2d. 1 1/2 pints Milk--4d. 2 quarts Bone Stock (White) 1 tablespoonful Vinegar 1 tablespoonfu...

Soup Maigre
1/2 lb. Rice--1d. 2 oz. Butter--2d. 1 gill Milk--1/2d. Salt 2 Eggs 1 Carrot 1 Onion--2 1/2d. Total Cost--6d. Time--Half a...

Lenten Soup
6 Onions--1 1/2d. 2 oz. Butter or Beef Dripping 2 quarts of Water or Pot Liquor Crusts of Bread Salt and Pepper--2d. Total Cost...

Crecy Soup
6 Carrots--2d. 2 oz. Butter--2d. 1 Onion 1/2 teaspoonful Sugar 1/2 teaspoonful Salt 1 Turnip 1 stalk of Celery 3 pints of B...

(soubise Blanche.)
1 pint of Milk--2d. 1 oz. Butter--1d. 4 Onions Salt and Pepper 1 pint White Bone Stock Dry Crusts--1d. Total Cost--4d. Time...

Sydney Soup
1/2 doz. Tomatoes--2d. 1 Carrot 2 Small Onions 12 Peppercorns 1 fagot Herbs 1/2 teaspoon Salt 2 quarts Stock--1 1/2d. 1 oz....

Cabbage Soup
1 Cabbage--3d. 2 oz. Butter--1 1/2d. 1 pint Milk Pepper, Salt, and Bread--3d. Total Cost--7 1/2 d. Time--One Hour Wash and str...

Fish Soup
3 pints Fish Stock 1 pint Milk--2 1/2d. Cornflour--1/2d. Vegetables--1d. Fish--6d. Total Cost--10d. Time--Half an Hour Remov...

Lobster Soup
1 Lobster, Crayfish, or Tin of Lobster--1s. 2 quarts Fish Stock 1/2 pint of Milk--1d. 1 oz. Cornflour--1/2d. Lemon Juice, Salt, a...

White Macaroni Soup
1 1/2 oz. Macaroni--1d. 1 pint Milk--2 1/2d. 1 oz. Butter--1d. 3 pints Bone Stock Vegetables and Flour--1d. Total Cost--5 1/2 d...

Egg Soup
1 quart White Stock 1 pint of Milk--2 1/2d. 3 Yolks of Eggs--3d. 1 oz. Sago--1/2d. 1 Onion--1/2d. Salt and Pepper--1/2d. Tota...

Kidney Soup
1 Ox Kidney--4d. 2 Onions--1/2d. 1 oz. Butter--1d. 1 oz. Cornflour--1/2d. Salt, Lemon Juice, and parsley 2 quarts Stock--1/2d. ...

Pea Soup
1 lb. Split Peas--3d. 2 Onions and 1/4 Head of Celery--1d. 1 oz. Butter or Dripping--1d. 2 Carrots 2 doz. Peppercorns 3 quarts ...

Lentil Soup
1 lb. Split Lentils--2d. 1/2 oz. Butter--1d. 3 Onions and 2 doz. Peppercorns 1 teaspoonful Sugar 3 quarts Water Salt--1d. Tot...

Scotch Broth
2 quarts of the Liquor in which Mutton has been cooked Salt 1 oz. Rice 1 Carrot 1/2 Turnip, and Stalk of Celery Total Cost--1 1...

Jersey Soup
2 quarts White Stock--6d. 1 pint Milk--2 1/2d. 1 oz. Sage 1 Leek 1 Fagot of Herbs 1 doz. White Peppercorn Salt--1 1/2d. Tot...

Tomato Soup
1 doz. Tomatoes--4d. 1 oz. Butter--1d. 2 Onions, 1 Carrot 2 oz. Flour Salt and 1 teaspoonful Sugar 2 doz. Peppercorns 3 quart...

Carrot Soup
6 Carrots--2d. 1 oz. Butter--1d. Sugar, Salt, and Pepper 3 quarts Bone Stock--1/2d. Total Cost--3 1/2 d. Time--One Hour. Scrap...

Semolina Soup
2 oz. Semolina--2d. 1/2 pint of Milk 3 pints Bone Stock Salt and Pepper--1d. Total Cost--3d. Time--One Hour. If the stock has ...

Vegetable Soup
2 lbs. Mixed Vegetables--4d. 2 oz. Butter--2d. 1/4 lb Haricot Beans--1d. Peppercorns, Salt, and Sugar 4 quarts of Water--1/2d. ...

Pumpkin Soup
1 small Pumpkin--4d. 2 oz. Butter--2d. 1/2 pint of Milk--1d. 2 Onions, 1 Carrot 2 quarts of Water--1d. Total Cost--8d. Time--...

Onion Soup
4 Onions--1d. 1 oz. Butter--1d. 1 1/2 oz. Flour 1 gill of Milk 2 quarts of Stock Salt and Pepper--1d. Total Cost--3d. Time-...

Milk Soup
2 lbs. Potatoes--2d. 1 oz. Butter--1d. 1 Onion 1/2 pint of Milk 3 pints of Water--1 1/2d. Total Cost--4 1/2 d. Time--Half an ...

Haricot Bean Soup
1 lb. Haricot Beans--4d. 2 Onions 1/2 pint of Milk 2 quarts Bone Stock--1 1/2d. Total Cost--5 1/2 d. Time--Four Hours Soak the...

Brown Macaroni Soup
1 1/2 oz. Macaroni--1 1/2d. 1 oz. Butter--1d. Vegetables--1d. Cornflour 2 quarts Bone Stock--1/2d. Total Cost--4d. Time--One ...

Oyster Soup
1 bottle Oysters--1s. 1 pint of Milk--2 1/2d. Cornflour and Vegetables 2 quarts Fish Stock--1d. Total Cost--1 s. 3 1/2 d. Time-...

Water Souchet
6 Small Fish--1s.6d. Vegetables Salt and Pepper Lemon Juice--1d. Total Cost--1s. 7d. Time--One Hour and a Half. Choose small f...

Tapioca Soup
2 oz. Tapioca--1d. 1 Onion 1 Carrot 3 quarts Bone Stock--1/2d. Boil the onion and carrot in the stock for twenty minutes. If the s...

Turnip And Rice Soup
4 Turnips--2d. 1/4 lb. Rice--1d. 2 quarts Water 1 pint Milk--2 1/2d. Onion and Salt--1/2d. Total Cost--6d. Time--One Hour and...

Celery Soup
2 heads of Celery--2d. 2 quarts Pot Boilings 1 pint of Milk--2 1/2d. 1 oz. Sago--1/2d. Total Cost--5d. Time--One Hour If veget...

Sago Soup
3 oz. Sago--1d. 1 pint Milk--2 1/2d. 2 quarts Bone Stock 1 Leek Salt and Pepper--1/2d. Total Cost--4d. Time--Half an Hour. W...

French Soup
3 Potatoes 3 Carrots 2 Turnips--1 1/2d. 2 quarts Bone Stock Pepper 2 Onions 1/2 stalk Celery--1d. 1 oz. Butter--1d. 1 tea...

Mulligatawny Soup
2 quarts Stock 1 Apple 1 Onion 1 Carrot--1d. 1/2 oz. Curry Powder 1 oz. Flour--1d. 1 oz. Butter--1d. Total Cost--3d. Time...

Vermicelli Soup
1 oz. Vermicelli--1d. Vegetables and Saffron 2 quarts Bone Stock--1d. Total Cost--2 d. Time--One Hour The stock for this soup sh...

Pot-au-feu
3 lbs. Leg of Beef--6d. 2 quarts Water 1 fagot of Herbs Salt and Pepper 2 Onions 2 Carrots 2 Turnips 1 doz. Peppercorns--1 ...

Italian Soup
2 oz. Macaroni--1 1/2d. 2 quarts Water or Pot Boilings 2 Tomatoes 1 oz. Butter 2 oz. Cheese Rind--1 1/2d. Total Cost--3 d. Ti...

Cabbage And Bacon Soup
1 Cabbage--3d. 1 lb. Bacon--9d. 1 doz. Peppercorns 2 Turnips 1 Carrot 1 Onion Pieces of Stale Bread--1d. Total Cost--1s. 1d...

Cock-a-leekie Soup
9 Leeks--3d. 1 set of Giblets 2 oz. Beef Dripping 3 quarts Water or Pot Boilings Salt and Peppercorns--4d. Total Cost--7d. Was...

Mutton Broth
4 or 5 scrags of Mutton and Shank Bones--6d Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp clot...

Beef Essence.
1 lb Gravy Beef--3d. Mince the meat very small, put it into a brown baking jar, and cover down with a closely-fitting lid or with brown pa...

Raw Beef Tea.
1/4 lb Gravy Beef and 1 gill of Water Scrape the meat to a pulp with a sharp knife, pour over it with water; cover over and stand away for...

Quick Beef Tea--no. 2
1 lb Gravy Beef 1 pint water 3d. Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, an...

Beef Tea--no. 1
1 lb. Gravy Beef 1 pint water 3d. Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into...

Beef Stock
Leg of Beef--9d. Vegetables--1d. Total Cost--10d. The bone in this meat should be chopped small by the butcher. Remove the marrow fr...

Veal Stock
Knuckle of Veal Peppercorns and Vegetables Total Cost--10d. The butcher should chop the bones very small. Cut the meat across in sev...

Pot Boilings
Water in which meat of fish has been boiled should never be thrown away, as it forms an excellent foundation for many soups and sauces whi...

Fish Stock
Vegetables and Peppercorns--1d. Fish for nearly all dishes is better if boned before cooking; it is also economy to do this, as the bones ...

Stock From Bones (no. 2)
The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be ma...

Sweet Breads.
Parboil them in salt water; remove the skin and tough parts; cut in pieces the size of a large oyster; dip in beaten egg; roll in cracker ...

Sweet Breads With Peas. Mrs. E. S.
Parboil the sweet breads; cut in small squares; add to them a coffee cup of cream, pepper, salt, and a tablespoon of butter. Cook the pea...

A Pickle For Beef, Pork, Tongue, Or Hung Beef. Mrs. Judge Bennett.
Mix in four gallons of water a pound and a half of sugar or molasses, and two ounces of saltpetre. If it is to last a month or two, use s...

To Cure Beef. Mrs. S. A. Powers.
FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths pounds; coarse salt, three and one-half pounds; water, two gallons; ...

Beets.
Boil the beets in salted water until tender. When cold, skin; cut in thin slices, and dress with white pepper, salt, oil, or butter, and ...

String Beans, With Acid Dressing. Mrs. W. H. Eckhart.
Cook wax beans in salted water with a little salt pork. When the beans are tender, take out and drain. Let a few bits of breakfast bacon...

Baked Beans. Mrs. S. A. Powers.
Pick over and wash well one quart of small white beans; soak over night. In the morning, pour off the water and cover with cold water. Af...

Cold Slaw, With Onion. Mrs. E.
Slice cabbage fine on a slaw cutter. To a dish of cabbage use one large onion, also sliced fine. Mix with good vinegar; salt, pepper and...

Cabbage. Mrs. W. H. Eckhart.
HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut the quarters, and wash well in cold water; pour boiling water over it...

Cabbage. Miss Bertha Martin.
SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw. Put in your pan a layer of crackers, then a layer of cabbage, With sal...

Green Corn Patties. Mrs. G. H. Wright.
Take twelve ears of green corn (grated), one teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with two tablespoons of...

Corn Oysters. Mrs. G. H. Wright.
To one quart of grated corn add three eggs, beaten separately; four crackers, rolled fine; salt and pepper to taste. Fry in butter or lard...

Corn Oysters. Mrs. J. C. Walters.
Grate and chop one pint of young sweet corn; add one egg, well beaten; one teacupful flour, three tablespoonfuls cream, one teaspoonful sa...

Potatoes "au Gratin." Jenny E. Wallace.
Take one tablespoonful of butter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled ...

Potato Croquettes. Mrs. F. W. Thomas.
Take one pint of mashed potatoes; season with one tablespoonful of soft butter, one-half saltspoon of white pepper, one-half teaspoon of s...

Whipped Potatoes. Mrs. B. B. Clark.
Instead of mashing in the ordinary way, whip potatoes with a fork until light and dry; then put in a little melted butter, some milk, and ...

Lyonnaise Potatoes.
For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of butter; add another tablespoonful to the iron spider after t...

Escaloped Potatoes. Mrs. O. W. Weeks.
Pare and slice thin the potatoes; put a layer in your pudding pan one-half inch deep; sprinkle salt, pepper, and bits of butter over it; t...

Mashed Sweet Potatoes. Mrs. W. H. Eckhart.
Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon--the more they are beaten...

Browned Sweet Potatoes. Mrs. Eckhart.
Pare, and cut in halves. Have in a skillet some hot fryings, in which place potatoes; pour in about one-half pint of water; season with s...

Sweet Potatoes, Southern Fashion. Mrs. W. E. Thomas.
Boil your potatoes until soft; slice them, and lay in a buttered pudding dish. Sprinkle each layer with light brown sugar; and dot thickl...

Dried Pumpkin. Mrs. J. Edd Thomas.
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as y...

Stewed Rice. Mrs. Edward E. Powers.
Take one-half cup of rice; wash it twice; cover with water two inches above rice; cook dry; then cover with a cup or more of milk; add but...

New England Succotash. Mrs. S. A. Powers.
Take two quarts shelled Lima beans (green), one dozen ears of corn (cut off cob), and one pound pickled pork. Cover pork with water, and ...

Turnips. M. E. Wright.
Put one-half teacup of butter in your kettle, and let it get hot; then add one tablespoon sugar. Have your turnips sliced fine; put them ...

To Stew Turnip. Mrs. Eckhart.
Pare, halve, and slice them on a slaw cutter; boil in clear water. When tender, add a large lump of butter, a teaspoonful of sugar, and pe...

Tomato Macaroni. Exchange.
Break macaroni in pieces three inches long and boil until tender. Butter a deep dish, and place a layer of pared and sliced tomatoes on th...

How To Preserve. Mrs. M. Uhler.
To each pailful of water add two pints of fresh slaked lime and one pint of common salt; mix well. Fill your barrel half full with this f...

Soft Boiled Eggs. Mrs. W. E. Thomas.
Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cove...

French Omelette. Gertrude Douglas Weeks.
Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of flour, one teaspoonful ...

Omelette. Mrs. H. T. Van Fleet.
To the well beaten yolks of five eggs add two teaspoonfuls of corn starch, and a little salt dissolved in one-half cup of milk. Beat whit...

Plain Omelette. Mrs. C. H. Williams.
Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter, a little salt, one tablespoonful of flour mixed smoo...

Egg For An Invalid.
Put two tablespoonfuls of boiling water in a sauce pan on the stove; break a fresh egg into it; stir briskly until the egg is slightly set...

Sardelled Eggs. Jennie Martin Hershberger, Tiffin, Ohio.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out yolks, and cream, or mash fine. Then take sardells, and remove the ...

Stuffed Eggs.
Boil eggs for twenty minutes; then drop in cold water. Remove the shells, and cut lengthwise. Remove the yolks, and cream them with a go...

Lettuce Salad.
Add to the above dressing just before serving, one pound of crisp lettuce, cut in one-half inch squares, or sliced fine. Garnish the dish...

Lobster Salad.
Take one pound of fresh or canned lobster, two small onions, one fourth of a lemon (with rind), two bunches of celery, or a like amount of...

Sandwich Filling.
Take ham, veal, chicken, sardines, etc., with the white of the eggs, chopped exceedingly fine, and mixed with sufficient of the dressing t...

Chicken Salad. Mrs. John Landon.
Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cucum...

Chicken Salad. Mrs. A. A. Lucas.
Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one...

Chicken Salad. Mrs. G. H. Wright.
Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chic...

Chicken Salad For Two Hundred. Mrs. W. H. Eckhart.
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar,...

Chicken Salad. Mrs. T. H. B. Beale.
Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until r...

Bean Salad. Mrs. W. E. Thomas.
Cold cooked stringed beans, drained and dressed with a simple oil and vinegar dressing, or mayonnaise, make an excellent salad. ...

Tomato Salad In Winter. Mrs. Dr. Fisher.
Take the juice from a can of tomatoes, and with gelatine make it into a jelly that will mold. Lay a slice of this jelly on lettuce leaves...

Cucumber Salad. Mrs. Eliza Dickerson.
Two dozen large cucumbers, six white onions, chopped fine; salt well, and drain twelve hours; add white mustard seed and celery seed; cove...

Potato Salad. Miss Ann Thompson.
The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; then, just before using, add three tablespoonfuls melted butter; be...

German Potato Salad. Mrs. Belinda Martin.
After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a m...

Potato Salad. Mrs. Dell W. De Wolfe.
One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper. DRESSING.--Yol...

Cabbage Salad. Mrs. G. H. Wright.
One small head of cabbage (cut fine), one pint of good vinegar, butter the size of an egg, three eggs, well beaten with one tablespoon of ...

Potato Salad Dressing. Mrs. E. A. Seffner.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove fro...

Salad Dressing. Mrs. Chas. Moore.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and...

Weymouth Salad Dressing. Mrs. Vose.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook t...

Mayonnaise Dressing. Mrs. T. H. Linsley.
Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one-fourth pound of butter...

Apple Pudding. Mrs. G. H. Wright.
Six good-sized apples, stewed and well beaten; six eggs, beaten separately; one pint of sweet cream; sweeten and flavor to taste. Bake wit...

Apple Batter Pudding. Miss Kittie M. Smith.
Mix together one cup flour, one teaspoonful of baking powder, a pinch of salt; into this rub one tablespoonful of butter. Beat one egg, a...

Apple Roll. Mrs. W. H. Eckhart.
Roll plain pie crust as you would for pie, but a little larger; chop up some apples, and cover this crust; add a layer of sugar, and sprin...

Birds Nest Pudding. Mrs. John Kishler.
Pare six or eight large good cooking apples; remove the core by cutting from the end into the middle, so as to leave the apple whole; plac...

Chocolate Pudding. Mrs. Alice Kraner.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and serve with this-- SAUCE.-...

Cottage Pudding. Mrs. Jennie Krause.
One cup of sugar, one-half cup of milk, one and one-half cups of flour; and one tablespoonful of butter; bake as a cake, and serve with th...

Cup Pudding. Mrs. G. A. Livingston.
One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half to three-fourths pint of water, one and one-half teacups of flour...

Corn Starch Pudding. Nellie Linsley.
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, a...

Golden Pudding. Mrs. Fred. Schaeffer.
One-half a cup of molasses, one-half a cup of butter, one-half a cup of sour milk, one and one-half cups of flour, one egg, a pinch of sal...

Steamed Indian Pudding. R. H. Johnson.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for ...

Baked Indian Pudding. Mrs. M. B. Vose.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup molasses, and a pinch of salt. When this is cold, pour ove...

Baked Indian Pudding. Mrs. M. B. Vose.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup molasses, and a pinch of salt. Beat two eggs with a half...

Fruit Pudding. Mrs. W. H. Eckhart.
One quart of flour, one egg, two teaspoonfuls of baking powder, one teaspoonful sugar, butter size of an egg, a little salt; mix with milk...

Fig Pudding. Mrs. B. B. Clark.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces butter, two eggs, one cup milk. C...

Fruit Pudding. Miss Ann Thompson.
One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls flour, one heaping tablespoonful baking powder, milk to make batter a l...

English Plum Pudding. Mrs. W. C. Butcher.
Four cups of flour, four [one?] cups of sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths cup of chopped suet, on...

Orange Pudding. Mrs. W. C. Rapp And Miss Nellie Linsley.
Seed and slice five large oranges; pour over them a cup of sugar. Take one pint of boiling milk; add yolks of three eggs, one-half cup of ...

Oceanica Pudding. Mrs. Ned Thatcher.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), butter the size of an egg, grated rind of one lemon; mix...

Pudding. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix...

Peach Pudding. Mrs. J. H. Reed.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of suga...

Cold Custard Made With Rennet. Mrs. Ira Uhler.
Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten t...

Rice Pudding. Mrs. Eliza Dickerson.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner...

Presbyterian Pudding. Mrs. J. Edd Thomas.
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated ...

Peach Tapioca. Mrs. S. E. Barlow.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peac...

Tapioca Cream. Mrs. O. W. Weeks.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a ...

Tapioca Pudding, With Apples. Mrs. Dr. Fisher.
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do no...

Suet Pudding. Mrs. Fred. Shaeffer.
One cup of molasses, one cup of sweet milk, one cup of suet (chopped fine), or a half cup of butter, one cup of raisins, half cup of curra...

Suet Pudding. Mrs. Wildbahn.
One cup of suet (chopped fine), one cup molasses, one cup raisins (seeded), one cup sweet milk, three cups flour, one large teaspoon soda,...

Steamed Suet Pudding. Mrs. R. H. Johnson And Mrs. J. C. Walter.
One cup of suet (chopped fine), one cup of sugar, one cup milk, one cup chopped raisins, three cups flour, with two teaspoonfuls baking po...

Suet Pudding. Mrs. C. C. Campbell.
Two cups or suet (chopped fine), two cups of stoned raisins, four cups flour, two eggs, a pinch of salt, milk enough to make a stiff batte...

Suet Pudding. Mrs. P. O. Sharpless.
One and a half cups suet, chopped very fine and mixed thoroughly with three cups of flour; one tablespoonful of cinnamon, one cup molasses...

Troy Pudding. Mrs. Geo. Turner.
One cup of raisins, one cup of New Orleans molasses, one cup of beef suet; one cup of sweet milk, three cups of flour, one teaspoonful of ...

Pie Crust. Mrs. Eliza Dickerson.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold wa...

Custard Pie. Florence Eckhart.
PASTRY.--Take one cup shortening (lard and butter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the...

Orange Cream Pie. Mrs. P. G. Harvey And Mrs. W. C. Rapp.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn sta...

Chess Pie. Iva Fish.
Three-fourths cup of sugar; butter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg....

Cream Pie. Miss Lourie, New York.
One cup of sour cream, one cup of sugar, one cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two crusts. ...

Cream Pie. Mrs. A. C. Ault.
One cup of milk, one-half cup of sugar, one tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and eggs together; then st...

Corn Starch Pie. Mrs. E. A. Seffner.
One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm ...

Chocolate Pie. Mrs. Alice Kraner.
Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; beat a...

Lemon Pie. Mrs. Susie B. De Wolfe.
Grate the rind and squeeze the juice from two lemons; add two and one-half cups of boiling water, three cups of sugar, one-half cup of flo...

Lemon Pie. Mrs. H. A. Martin.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the size of a walnut, three cups of water. Grate the rind of the lemon...

Lemon Pie. Mrs. E. Hughes.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice, straining it on the rind. Put one cup of sugar and a piece of butte...

Lemon Pie. Mrs. Jennie Krause.
One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon butter, and the juice and rind ...

Lemon Pie. Mrs. G. M. Beicher.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of flour. After the pie i...

Lemon Pie. Mrs. Mary Dickerson.
One cup of sugar, one large spoon of flour, the grated rind and juice of one lemon, two eggs, a piece of butter as large as a hickory nut,...

Lemon Pies. Mary Ault.
For three pies, take one lemon, one egg, one tablespoonful of corn starch, one and one-half cups of sugar, one and one-half cups of water;...

Lemon Pie. Mrs. Fenton Fish.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn sta...

Mince Meat. Mrs. R. H. Johnson.
Chop fine four pounds of good boiled beef (one tongue is better), one pound suet, and eight apples; add two pounds of raisins (seeded), tw...

Summer Mince Meat. Mrs. G. A. Livingston.
Two teacups of sugar, one teacup of molasses, two teacups of hot water, one teacup of chopped raisins, one-half cup of butter, one-half cu...

Mince Meat. Mrs. B. Tristram.
Three and a half pint bowls of chopped meat, two and a half bowls of suet, four bowls of apples, three bowls of raisins (half of them chop...

Pumpkin Pie. Mrs. C. C. Stoltz.
Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of ...

Pumpkin Pie. Mrs. T. H. Linsley
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour a...

Blue Stocking Pumpkin Pie. Mrs. U. F. Seffner.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan o...

Pumpkin Pies. Mrs. E. Fairfield.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, gi...

Lemon Pie. Mrs. P. O. Sharpless.
One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eg...

Fig Tarts. Mrs. T. H. Linsley.
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in...

Lemon Tarts. Mrs. Susie Seffner.
One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and butter the size of a walnut. Put on stove; let come...

Pumpkin Pie. Mrs. R. H. Johnson.
One-half pint of stewed pumpkin, one pint of hot milk, one cup of brown sugar, one egg, one large tablespoonful of flour, one-half large t...

Plum Pie. Mrs. Julia P. Eckhart.
Line a pan with puff paste; put in a layer of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and let it bake until the ...

Molasses Pie. Mrs. L. M. Denison.
One cup of sugar, one cup of molasses, one cup of cold water, one-half cup of butter or lard, four cups of flour, one tablespoonful of cin...

Raisin Pie. Mrs. J. M. Davidson.
One teacupful of raisins (seeded and chopped), one cup of sugar, the juice of one good-sized lemon, one cup of boiling water; set this on ...

How To Make A Welsh Rare-bit.
One-half pint of grated soft cream cheese and one-half cupful of cream, melted together in a sauce pan; add a little salt, mustard, cayenn...

Welsh Rare-bit. Mrs. W. C. Butcher.
Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a...

Cheese Fonda. Mrs. W. C. Butcher.
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolv...

Cheese Sandwich.
Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix ...

Cheese Sticks.
One cup of grated cheese, one cup of flour, a small pinch of cayenne pepper, butter same as for pastry; roll thin; cut in narrow strips. B...

Cheese Straws. Mrs. Fred. Schaeffer.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie do...

Cheese Wafers. Florence Eckhart.
Take salted wafers, butter them on one side, and sprinkle thickly with grated cheese. Place in a dripping pan; put into a warm oven about...

Cakes.
"With weights and measures just and true, Oven of even heat, Well buttered tins and quiet nerves, Success will be complete." In making cak...

Delicate Cake. Mrs. C. H. Williams.
One cup of white sugar, one-half cup of butter, whites of four eggs (well beaten), one-half cup of sweet milk, two cups of flour, one teas...

White Cake. Mrs. Alice Kraner And Miss Rosa Owens.
One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, whites of five or six eggs, two teaspoons of baking powd...

White Cake. Mrs. Dell W. De Wolfe.
Two cups sugar, two-thirds cup butter, the whites of seven eggs (well beaten), two thirds cup sweet milk, three cups flour, three teaspoon...

White Cake. Mrs. Wm. Hoover.
Whites of five eggs, two cups of sugar, two-thirds cup of butter, two and one-half cups of flour, one cup of sweet milk, two and one-half ...

White Cake. Mrs. A. C. Ault.
Two cups white sugar, one cup butter, one cup sweet milk, two cups flour, one cup corn starch, whites of six eggs, two teaspoonfuls baking...

Snow Cake. Mrs. John Kishler.
One cup sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs. F...

Loaf Cake. Mrs. John Landon.
Whites of five eggs, two cups of white sugar, one cup of butter, one cup of sweet milk, two and a half cups of flour, one cup of corn star...

Silver Cake. Mrs. John Landon.
Whites of eight eggs, two cups of butter, two cups of sugar, one cup of milk, one cup of corn starch, two cups of flour, one and one-half ...

Gold Cake. Mrs. John Landon.
The yolks eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-fourths of a cup of milk, two cups of f...

Angels Food Cake. Florence Eckhart.
The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of ...

Angel Cake. Mrs. C. C. Stoltz.
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful ...

Angel Food Cake. Miss Nellie Linsley.
Whites of eleven eggs, one cup of flour, one and one-half cups of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of al...

Sunshine Cake. Mrs. Frank Arrowsmith And Maud Stoltz.
Whites of seven small eggs, yolks of five eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, ...

Cold Water Cake. Miss Anna Barth.
One and one-half cups of sugar, one-quarter cup of butter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of ba...

Brides Cake. Mrs. J. J. Sloan.
Two cups of butter, four cups of pulverized sugar, two cups of sweet milk, two scant cups of corn starch, four heaping cups of flour, whit...

Sponge Cake. Mrs. W. H. Eckhart.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the w...

Sponge Cake. Mrs. Harry True.
One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder. ...

Sponge Cake. Mrs. P. O. Sharpless.
Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small te...

Sponge Cake. Mrs. T. H. Linsley.
One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking ...

Lemon Cake. Mrs. T. H. Linsley.
Three cups of powdered sugar, and one cup of butter rubbed to a cream. Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon ...

Pound Cake. Mrs. U. F. Seffner.
One pound of butter, one pound of sugar, one pound of flour (sifted), ten eggs (beaten separately), one-half teacup of rose water, one nut...

Hickory Nut Cake. Mrs. C. C. Campbell.
One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls baking powder, two eggs...

Mother's Old-fashioned Cake. Mrs. O. W. Weeks.
One and a half cups of brown sugar, two eggs, one teacup of sour cream, one even teaspoon of soda, about two and a half cups of flour. If ...

Loaf Cake. Mrs. R. H. Johnson.
One pint bread dough; one cup sugar, one-half cup butter, one egg, one-half teaspoonful baking powder. Spice, raisins, and citron to tast...

Loaf Cake. Mrs. Eliza Bowen.
Mix one pint of milk with two quarts of flour and one cup of yeast, let stand in a warm place all night. In morning, beat until very ligh...

Raisin Cake. Mrs. Frank Arrowsmith.
Two cups of brown sugar, one scant cup of butter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cup...

Dried Apple Fruit Cake. Mrs. W. H. Eckhart.
Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasse...

Apple Fruit Cake. Mrs. T. H. Linsley.
One cup of butter, two cups of sugar, one cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups of flour, two cups of...

Coffee Cake. Maud Stoltz.
One cup brown sugar, one cup molasses, one cup boiling coffee, one-half cup lard, one-half cup butter, one egg, one teasponful soda, one t...

Coffee Cake. Mrs. Beckie Smith And Mrs. Josie C. Yager.
One cup brown sugar, one cup molasses, one-half cup butter, one cup strong liquid coffee, one or two eggs, four cups flour, one teaspoon s...

Coffee Cake. Mrs. T. H. Linsley.
One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, t...

Hickory Nut Cake. Mrs. T. H. Linsley.
One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour,...

Hickory Nut Cake. Mrs. W. C. Rapp.
Two cups of sugar, one-half cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs...

Raised Cake. Mrs. Jennie Hershberger, Tiffin, Ohio.
Three cups bread sponge, three cups sugar, one cup butter, three eggs, one teaspoonful soda dissolved in a little water, one pound raisins...

Fruit Cake. Mrs. A. A. Lucas.
One pound of brown sugar, one pound of browned flour, three-quarters of a pound of butter, one cup of molasses, twelve eggs, two pounds of...

Fruit Cake. Mrs. T. H. Linsley.
One cup butter, one cup brown sugar, two-thirds cup molasses, three cups flour, one-half cup sour milk, one cup raisins, one cup currants,...

Fruit Cake. Mrs. G. H. Wright.
One pound flour, one pound brown sugar, one pound citron, two pounds raisins, two pounds currants, three-fourths pound butter, one pound a...

Fruit Cake. Mrs. John Evans.
Two cups butter, two and one-half cups sugar, two and one-half cups molasses, eight cups flour, two cups sour milk, eight eggs, two teaspo...

Plain Fruit Cake. Mrs. R. H. Johnson.
One cup sugar, one-half cup butter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped...

Black Wedding Cake. Mrs. J. J. Sloan.
One cup butter, one and one-half cups brown sugar, one cup molasses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder ...

White Fruit Cake. Mrs. Samuel Saiter.
Cream one pound butter and one pound powdered sugar together; to this add the beaten yolks of twelve eggs, one pound sifted flour, and two...

Excellent White Cake. Mrs. W. C. Butcher.
Beat two cups of sugar and three-fourths cup of butter to a cream, and then add three-fourths cup of water, three heaping cups of flour, t...

White Layer Cake. Mrs. A. C. Ault.
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor ...

Yellow Layer Cake. Mrs. A. C. Ault.
One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfu...

Blackberry Jam Cake. Ozella Seffner.
Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flou...

Hamilton.
One cup coffee A or light brown sugar, one-half cup butter, two cups flour, one cup blackberry jam, three eggs, three tablespoons sour cre...

Blackberry Jam Cake. Mrs. Alice Kraner.
One cup brown sugar, one-half cup butter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powde...

Grape Jam Cake. Mrs. J. Edd Thomas.
This may be made like blackberry jam cake, only substituting grape jam for the blackberry. ...

Chocolate Cake. Winona Hughes.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm ...

Chocolate Cake. Mrs. Harry True.
One scant cup butter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon ...

Chocolate Cake. Mrs. John D. Stokes.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until cho...

Delicious Chocolate Cake. Miriam De Wolfe.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites...

Chocolate Cake. Mrs. J. C. Walter.
One and one-half cups sugar, two-thirds cup butter, one teaspoonful vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls...

Cream Cake. Mrs. Josie Yager.
One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste. Bake in ...

Cream Cake. Mrs. Fenton Fish.
Two tablespoons butter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teas...

Cream Cake. Mrs. Ned Thatcher.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites...

Cream Cake. Mrs. G. H. Wright.
Two cups granulated sugar, three-fourths cup butter, one cup sweet milk, three cups sifted flour, three teaspoons baking powder sifted in ...

Custard Cake. Miss Ann Thompson.
Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder. FILLING.--One egg, one-half pi...

Lemon Cream Cake. Mrs. C. H.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoon...

Ice-cream Cake. Mrs. C. H.
One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons bakin...

Roll Jelly Cake. Gail Hamilton.
Four eggs (yolks and whites beaten separately), one and one-half cups sugar, one and one-half cups flour, two tablespoonfuls water, one-ha...

Lemon Jelly Cake. Iva Fish.
Yolks of three eggs, and one cup of sugar, well beaten; one cup of flour, one heaped teaspoon of baking powder; about one-half cup of wate...

Fig Cake. Mrs. C. C. Campbell.
Whites of six eggs, two cups white sugar, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, three scant cups flour. FILL...

Neapolitan Cake. Mrs. A. C. Ault.
DARK PART.--One cup brown sugar, one-half cup butter, one-half cup molasses; one-half cup strong coffee, two eggs, two and one-half cups f...

Maple Cake. Mrs. C. C. Campbell.
One cup sugar, two tablespoonfuls butter, two eggs (leaving out the white of one), three-fourths cup cold water, two and one-half cups flo...

Vanity Cake. Mrs. John Landon.
One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking pow...

Devils Food Cake. Mrs. Fenton Fish.
Two cups darkest brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one pinch salt; mix thoroughly toge...

Devils Food Cake. Mrs. G. H. Wright.
PART I.--One cup brown sugar, three quarters of a cup butter, one-half cup sour milk, two and one-half cups sifted flour, one level teaspo...

Delmonico's Cake. Mrs. M. S. Leonard.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking powder, two-thirds of a cup of sweet milk, three cups of sifted flou...

English Walnut Cake. Mrs. Mary W. Whitmarsh.
One and one-half cups of sugar, one-half cup of butter, one-half cup of water, one and one-half cups of flour, one-half cup of corn starch...

Columbia Cake. Ozella Seffner.
Two cups of coffee A sugar and one cup of butter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which th...

Favorite Snow Cake. Mrs. Carrie Owens.
Beat one cup butter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup s...

Orange Cake. Mrs. Carrie Owens.
Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour. ...

Tea Cake. Mrs. Geo. Turner.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour, butter the size of half an egg, one cup sugar. CARAMEL DRESSING.--O...

Ribbon Cake. Mrs. Lizzie Martin.
One small half cup of butter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Tak...

Almond Jelly Cake. Mrs. George Kling.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks of six eggs, beaten together to a cream; five even cups sifted flour...

White Layer Cake. Mrs. Mary Dickerson.
One-half cup butter, two cups sugar, whites of five eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teas...

Icing For Cake. Mrs. G. A. Livingston.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn starch, a pinch of salt; stir together well; add a small cup boiling wa...

Chocolate Icing. Ethel Clark.
Beat together three cups of four X sugar; add the white of one egg, beaten stiff; thin it with milk, so it will spread; melt one-fourth ca...

Frosting Without Eggs.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil four or five minutes till it threads from the spoon. Flavor as desired...

Fig Filling For Cake.
Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite ...

Lemon Jelly For Cake.
Lemon jelly, to spread between layers of cake, or on the top of sago or custard pudding, is made by grating the rinds of two lemons and sq...

Gingerbread. Mrs. W. H. Eckhart.
One and one-half cups Orleans molasses, one cup brown or granulated sugar, one-half cup lard, one cup boiling water, one teaspoon soda dis...

Soft Gingerbread. Mrs. E. A Seffner.
One quart of flour, one cup of sugar, one cup of molasses, one cup of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, ...

Soft Gingerbread. Miss Kittie M. Smith.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, one tablespoon melted butter; stir this together; then pour on half ...

Soft Gingerbread. Gail Hamilton.
One-half cup sugar, one-half cup butter, one cup molasses, two and one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, ...

Soft Gingerbread. Mrs. G. E. Salmon.
One cup molasses, one-half cup sugar, one-half cup butter or lard, one-half cup sour milk, two and one-half cups flour, two eggs, one teas...

Excellent Soft Gingerbread. Mrs. Carrie Owens.
One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half t...

Gingerbread For Two. Mrs. M. Leonard.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon of sugar, one-half scant teaspoon soda, one and one-fourth cups flou...

Soft Gingerbread. Mrs. M. Vose.
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge ...

Fried Cakes. Mrs. J. C. Johnstone.
Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon of ginger; rub all together; add two eggs, one cup of sweet milk, ...

Fried Cakes. Mrs. Louise Jones.
One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking powder, two tablespoonfuls melted butter, flour enough to roll and cu...

Doughnuts. Mrs. G. H. Wright.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and ...

Doughnuts. Mrs. R. H. Johnson.
One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flou...

Doughnuts. Mrs. T. H. Linsley.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry. ...

Doughnuts. Mrs. A. C. Ault.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flav...

Doughnuts. Mrs. M. S. Leonard.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and ...

Doughnuts. Mrs. P. O. Sharpless.
One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient...

Doughnuts. Maud Stoltz.
One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda. ...

Doughnuts. Mrs. J. S. Reed.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix so...

Crullers. Mrs. C. H. Williams.
One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspoonfuls baking powder. Fry in lard. ...

Cream Crullers. Mrs. C. H.
One and one-half cups sugar, one cup milk, two eggs, butter the size of an egg, two teaspoonfuls baking powder. Mix in enough flour to ro...

Soft Ginger Cakes. Mrs. J. S. Reed.
One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one tea...

Ginger Cakes. Mrs. P. G. Harvey.
One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon...

Cheap Cookies. Mrs. Belle Bland.
One teaspoonful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda...

Cookies. Mrs. L. M. Denison.
Two cups sugar, one cup butter, two eggs, one teaspoon soda in two tablespoons boiling water, flavoring to taste, flour sufficient to roll...

Cookies. Mrs. John Landon.
One cup butter, two cups sugar, one cup cold water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to...

Cookies. Mrs. W. C. Butcher.
Two cups of sugar, three eggs, one cup of butter, one-half cup of lard, four tablespoons of water, one teaspoon of soda, one teaspoon of c...

Cookies. Mrs. P. G. Harvey.
Two cups of light brown sugar, one cup of shortening (butter and lard mixed), four eggs, one-half cup of boiling water, one teaspoon of so...

Cookies. Mrs. G. M. Beicher.
Two cups sugar, one-third cup lard, and two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons water, one small teaspoo...

Cream Cookies. Miss Kittie Smith.
One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one teaspoon each of saleratus and cream tartar; mix soft, and bake in ...

Good Cookies. Mrs. L. A. Jones.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking powder in flour. F...

Good Cookies. Mrs. Jennie Krause.
Two eggs, one and one half cups brown sugar, one cup butter, three tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon sa...

Cookies. Mrs. H. A. Martin
One coffee-cup butter, one coffee-cup sugar, four eggs, four tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter and su...

Cookies. Ann Thompson.
One cup granulated sugar, one cup coffee A sugar, one-half cup butter, two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,...

Splendid Eggless Cookies. Mrs. E. S. Boalt.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them ou...

Hard Cookies. Mrs. Salmon.
One and one-half cups granulated sugar, one cup butter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, f...

Cookies. Mrs. Lizzie Martin.
One cup butter, one pint sugar, three eggs, three tablespoons water, two pints flour, two teaspoons baking powder, nutmeg to taste. ...

My Grandmother's Cookies. Mrs. J. Edd Thomas.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with...

Molasses Cookies. Mrs. C. E. Martin.
Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and butter, one cup New Orleans molasses, one d...

Ginger Nuts. Mrs. Beckie Smith.
Two cups molasses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll...

Ginger Snaps. Mrs. Harry True.
One cup molasses (scalded), one cup brown sugar, one cup butter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cu...

Ginger Cookies. Mrs. Jacob Hoberman.
One pint of molasses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon of ginger, one tabl...

Ginger Cookies. Mrs. Chas. Moore.
One pint New Orleans molasses, and one cup butter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda ...

Ginger Cookies. Florence Eckhart.
One cup brown sugar, one pint molasses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons...

Sugar Snaps. Mrs. Susie Seffner.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one tablespoon ginger. ...

Sand Cakes. Mrs. Abbie A. Lucas.
One pound corn starch, one-half pound butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a...

Cocoanut Cookies. Mrs. A. A. Lucas.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake q...

Lemon Crackers. Mrs. A. O. Johnson.
Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia....

Hickory Nut Macaroons. Mrs. W. C. Rapp And Mrs. Abbie A. Lucas.
One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix wel...

Hickory Macaroons. Mrs. W. H. Eckhart.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats....

Cocoanut Macaroons. Mrs. J. C. Walters.
Two-thirds cup white sugar, one-half cup water; boil as for candy; remove from the fire; stir in one-half pound crystallized cocoanut; the...

Chocolate Macaroons. Mrs. Eckhart.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut. ...

Hickory Nut Cookies. Ozella Seffner.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet milk, one pint nut kernels (chopped fine), two large teaspoonfuls bakin...

Hickory Nut Cookies. Ann Thompson.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups hickory nuts, three tablespoons water, one teaspoon baking powder, flour t...

Hickory Nut Cakes. Mrs. O. W. Weeks.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a pinch of baking powder; roll thin, and cut into small cakes. Bake i...

Cream Puffs. Mrs. T. H. Linsley.
Two cups water boiled with one cup butter, one and one-half cups flour; let stand until cool; then stir in five eggs, one at a time; drop ...

Kisses. Florence Eckhart.
White of one egg (beaten stiff), one teaspoonful of baking powder to the white of an egg; thicken with powdered sugar to drop from the spo...

Delicacies.
"Custards for supper, and an endless host of other such lady-like luxuries." ...

Apple Float. Mrs. M. E. Wright.
To one quart apples, stewed and well mashed, put whites of three eggs (well beaten), and four heaping tablespoons of sugar; beat together ...

Float. Florence Turney.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor w...

Float. Florence Turney.
Put two quarts of milk into a tin bucket, and place in a kettle of boiling water. While waiting for milk to boil, take the yolks of four ...

Charlotte Russe.
A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine ...

Lemon Sponge Or Snow Pudding. Ozella Seffner.
One-half box gelatine, juice of three lemons, one pint of cold water, one-half pint of hot water, two teacups of sugar, whites of three eg...

Lemon Jelly. Gail Hamilton.
One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons. ...

Orange Jelly. Mrs. O. W. Weeks.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. P...

Orange Jelly. Mrs. L. D. Hamilton.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange ju...

Orange Souffle. Mrs. George Turner.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the ...

Orange Cream. Mrs. S. E. Barlow.
Take half a box of gelatine, and cover with eight tablespoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakett...

Bavarian Cream. Mrs. Chas. Moore.
One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk beco...

Ambrosia For One. A. L. Oolah, Or George Van Fleet.
Fill a saucer with fresh peaches, finely sliced, or strawberries, carefully picked and selected; over this, place a measure of ice-cream, ...

Jellied Fruit. Mrs. Retta Lucas.
Soak two-thirds box gelatine in one-half cup cold water; stand until dissolved; pour one-half teacup hot water over the dissolved gelatine...

Gelatine, With Fruit. Mrs. W. H. Eckhart.
Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons, and one orange, with thr...

Fruit Recipe For Hot Weather.
Remove the rind of two lemons, and cut the lemons in small pieces; add two cups of sugar, one pint of boiling water, three tablespoons of ...

Fruit Salad. Carrie Linsley.
Place a layer of sliced oranges in the bottom of a glass dish; then a layer of bananas; one of pineapple; sprinkle confectioners sugar bet...

Fruit Salad. Carrie Linsley.
Two oranges, two peaches, two bananas, a few slices of pineapple, one-half pound of mixed nuts, one-fourth pound of figs, candied cherries...

Kentucky Pudding. Mamie Fairfield.
CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon vanilla; add to this one qua...

Peach Ice-cream. Nell Linsley.
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander)...

A Dainty Dessert.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mixing and freezing, the same...

Frozen Cherries.
Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; ...

Frozen Ambrosia.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a bowl; sprinkle with sugar; cover with grated cocoanut; let stand tw...

Frozen Peaches And Plums.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds from a quart of sour plums; mash, and add to the peaches. Work the...

Pineapple Souffle.
Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole st...

Bisque Ice-cream.
Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and al...

Lemon Sherbert. Mrs. G. H. Wright.
To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice...

Lemon Ice. Mrs. H. T. Van Fleet.
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemo...

Apricot Ice. Alice Fairfield.
Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lem...

Orange Sherbert. M. E. Beale.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. So...

To Blanch Almonds.
Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to ...

Chocolate Creams. Mrs. Edward E. Powers.
Two pounds XXXX confectioners' sugar, one-fourth pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (...

Vanilla Taffy. Mrs. Edward E. Powers.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one t...

Dandy Taffy. Miriam De Wolfe.
Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. ...

Chocolate Caramels. Mrs. Ned Thatcher.
One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavor to taste. Two ou...

Molasses Candy. Mrs. Dr. Fisher.
Take one quart of molasses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a ...

Cocoanut Drops. Mrs. Dr. Fisher.
Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose. Mix...

Butter Scotch. Mrs. Edward E. Powers.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter, two tablespoonfuls vinegar. Boil until it threads; then pour into sha...

For Six Hundred Pickles. Mrs. M. E. Wright.
Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours;...

Cucumber Pickles. Mrs. H. T. Van Fleet.
Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of...

Chow-chow. Mrs. Alice Kraner.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart sm...

Chow-chow. Mrs. C. C. Stoltz.
Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; t...

Pickled Onions. Mrs. Dr. Fisher.
Peel small white onions, and boil them in milk and water ten minutes; drain off the milk and water, and pour over the onions scalding spic...

Pickled Peaches. Mrs. Dr. Fisher.
Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will...

Mango Pickles. Mrs. W. H. Eckhart.
[In this recipe, the term "mango" refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and ...

Mixed Pickles. Maud Stoltz.
Two hundred little cucumbers, fifty large cucumbers, three tablespoonfuls black mustard seed, three tablespoonfuls white mustard seed, thr...

Tomato Chow-chow. Mrs. A. H. Kling.
One-half peck green tomatoes, two large heads of cabbage, fifteen onions, twenty-five ripe cucumbers, one pint of grated horseradish, one-...

Spanish Pickle. Mrs. W. H. Eckhart.
Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet pep...

Celery, Or French Pickle. Mrs. F. E. Blake.
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; l...

Green Tomato Pickle. Mrs. F. R. Saiter.
Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover w...

Cucumber Pickles. Kittie M. Smith.
Wash your cucumbers; then pour boiling water on them, and let them stand eighteen hours. Take them out, and make a brine of one pint of s...

Chopped Pickle. Mrs. S. A. Powers.
One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one...

Currant Catsup. Mrs. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and c...

Flint Pickles. Mrs. Laura Martin Everett.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine of water and salt--one teacup of salt to a gallon of water; boil, an...

Tomato Catsup. Mrs. G. Livingston.
One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red p...

Tomato Catsup. Mrs. Alice Kraner.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight cups cider vinegar, one and one-half cups salt, two and one-half cups b...

Cold Catsup. Mrs. F. E. Blake.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let stand two hours; rub through coarse sieve or colander; to this, add...

Common Catsup. Mrs. F. E. Blake.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub through a sieve. To one gallon of tomato juice, put a tablespoonful of s...

Gooseberry Catsup. Evelyn Gailey.
Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar p...

Spiced Grapes. Mrs. G. A. Livingston.
One pound of fruit, one-half pound of sugar, one pint of vinegar, two teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonfu...

Pickled Pears. Mrs. F. E. Blake.
To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make v...

Rosa's Sweet Pickle.
Nine pounds peaches, three pounds sugar, three quarts good cider vinegar. Peel the peaches; then put them with the sugar and vinegar in a...

Spiced Grapes. Mrs. Eliza Corwin, Mt. Gilead, Ohio.
Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of ...

Spiced Gooseberries. Mrs. C. C. Campbell.
Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful ...

Chili Sauce. Mrs. M. E. Wright.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, t...

Canned Fruit In General. Mrs. F. E. Blake.
For peaches, for instance, set on the stove a kettle of cold water--just enough so the can will not tip over; into this kettle, put one-ha...

Raspberry Jam. Mrs. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add ...

To Preserve Peaches. L. D.
Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In t...

To Preserve Quinces. L. D.
Pare and core. Be sure you get out all the seeds. Boil the skins and cores one hour; then strain through a coarse cloth; boil your quince...

Tomato Butter. Mrs. J. Kishler.
To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to l...

Orange Marmalade. Mrs. Dr. True.
To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the rem...

Currant Jelly. Miss Kittie Smith.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has ...

Currant Jelly. Mrs. Dr. True.
Weigh the currants on the stems. Do not wash them, but carefully remove all leaves; or whatever may adhere to them. Put a few of the cur...

Pineapple Jam.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes. ...

Crabapple Jelly.
Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice. Take a pint of juice to...

Rose Geranium Jelly. Mrs. Samuel Bartram.
Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a ...

Crabapple Marmalade.
Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coarse sieve. Take a pound of ap...

Cranberry Jelly. Mrs. G. A. Livingston.
One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the wat...

Apple Jelly. Mrs. E. Seffner.
Ten quarts of sour apples, stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag, without pressi...

Pear Marmalade. Mrs. E. Seffner.
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little ...

Preserved Strawberries. Mrs. Kate Martin, Tiffin, Ohio.
Use one pound of granulated sugar to each quart of berries. Make a syrup of the sugar, and sufficient water to moisten it. While boiling...

To Preserve Raspberries And Strawberries. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; bo...

Canned Strawberries. Mrs. G. A. Livingston.
For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let...

Chopped Quinces. Mrs. Eliza Dickerson.
Pare the quinces; cut in small squares; cover with water, and stew until tender; pour into a colander, and drain. To each pint of the jui...

Canned Pineapple. Mrs. Lulu Dann.
Take equal measurements of shredded pineapple and sugar. Place in a crock alternately, a layer of shredded pineapple and one of sugar; le...

Cooling Drink For Invalids. Mrs. Retta Lucas.
Two teaspoonfuls arrow root wet with a little cold water, three tablespoonfuls white sugar, juice of half a lemon, and a small piece of ri...

Raspberry Vinegar. Mrs. E. S.
To nine quarts of mashed berries, add one quart of good vinegar; let stand from four days to a week; then squeeze out the juice. Add one ...

Chocolate. Mrs. W. E. Thomas.
Scrape fine two ounces (two squares) unsweetened chocolate. Use Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add a ...

Coffee. Eugene De Wolfe.
Allow one tablespoonful to each cupful. Moisten with whole or half well beaten egg; pour on half pint cold water; let this come to boilin...

Invalid Coffee. Mrs. S. A. Powers.
Three cups warm water, one cup baking molasses. Take as much fresh, new bran as this will moisten (not wet); mix thoroughly, and brown in...

Dry Yeast. Mrs. W. H. Eckhart.
A large handful of hops put into one quart of water; cover, and let boil five minutes; strain over one pint of flour; beat until your arm ...

Ever-ready Yeast. Mrs. W. H. E.
Four good-sized perfect potatoes; pare and grate them quickly. Pour boiling water over the grated potato until it thickens like starch; l...

Sweet Yeast. Mrs. Susie Seffner.
Boil four large potatoes in two quarts of water. When done, mash the potatoes, and add one cup of sugar, one-half cup of salt, one-half c...

Good Bread. Mrs. Susie Seffner.
Take six good-sized potatoes; cook until very soft; take from the water, and mash until creamy; turn the water over the potato scalding ho...

An Easy Way To Make Good Bread. Mrs. G. E. Salmon.
FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash fine; add two tablespoons of flour; scald with potato water; add one t...

Coffee Cake. Mrs. U. F. Seffner.
When the bread is ready for the pans, leave about what you would use for one loaf in the bowl; into that, work one-half cup butter, one-ha...

Bread. Mrs. Belle Bland.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, ...

Communion Bread. Mrs. S. A. Young.
Take one pint flour, one-half teaspoonful baking powder, a little salt, a teaspoonful butter; rub all together, and then put in enough wat...

Cinnamon Bread.
Take flour as for making biscuit; add a cupful of yeast sponge, two well beaten eggs, a quart of luke-warm water, and a cupful of sugar. S...

Graham Bread. Mrs. A. C. Ault.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt. ...

Graham Bread.
One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and ...

Brown Bread. Mrs. Mary Dickerson.
Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of molasses, one teaspoon of salt, one t...

Boston Brown Bread. Mrs. John Robinson.
One and one-half pints sour milk, one cup baking molasses, two teaspoonfuls soda (one in the milk, one in the molasses); beat well before ...

Boston Brown Bread. Mrs. S. E. Barlow.
One and one-half pints sour milk, one cup baking molasses, scant teaspoon soda in each; foam separately. Pour cups graham flour, one teas...

Corn Bread. Mrs. Samuel Saiter.
Mix together one and two-third cups corn meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,...

Corn Bread. Mrs. Salmon.
Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten se...

Corn Bread. Mrs. A. C. Ault.
One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder,...

Corn Bread. Mrs. C. H. Williams.
Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four...

Corn Bread. Mrs. F. E. H. Sellers.
One pint buttermilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls molasses,...

Steamed Corn Bread. Mrs. Chas. Moore.
Two cupfuls new milk, two cupfuls Indian meal, one and one-half cupfuls flour, two-thirds cupful New Orleans molasses, one scant teaspoon ...

Potato Rusks. Mrs. E. S. Jordan.
Six good-sized potatoes cooked soft and then mashed, one-half cup butter and one-half cup lard mixed, one cup sugar, one-half cup cooled p...

Penn Rusks. Mrs. A. C. Ault.
One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cu...

Raised Biscuit. Mrs. M. A. Moorhead.
One pint sweet milk, one half cup butter, one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff...

Beaten Biscuit. Gail Hamilton.
One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat bis...

To Make Rusks. Mrs. G. A. Wright.
One quart of bread sponge, one coffee-cup white sugar, one teacup butter, two eggs, one pint sweet milk, a little salt. Beat the sugar an...

Parker House Rolls. Mrs. Charles Moore.
Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. Into a well in the center of flour, one pint cold b...

Baking Powder Biscuit. Mrs. H. T. Van Fleet.
To one pint of flour, add two teaspoonfuls of baking powder; sift together; add one heaping tablespoon of butter, and a pinch of salt. Use...

Delicious Tea Rolls. Mrs. U. F. Seffner.
Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet mil...

Good Muffins (cheap And Easy). Mrs. E. Fairfield.
One egg, one cup milk, one tablespoon sugar, one tablespoon butter, two teacups flour, three teaspoons baking powder, one teaspoon salt. M...

Muffins. Mrs. W. C. Butcher.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of butter, one pint of sweet milk, two heaping teaspoons of baking pow...

Quick Muffins. Mrs. S. E. Barlow.
One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted butter, a little salt; mix all together; before stirrin...

Muffins. Mrs. A. C. Ault.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a ...

Muffins. Mrs. T. H. Linsley.
To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough. H...

Corn Muffins. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal. Graham muffins are made in the same manner, using e...

French Bread Griddle Cakes. Mrs. R. H. Johnson.
One pint bread-crumbs. One pint milk; scald, and pour over bread crumbs at night to make a batter. Four eggs, two cups or less flour, on...

Very Nice Corn Meal Griddle Cakes. Mrs. T. H. Linsley.
One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thic...

Corn Meal Griddle Cakes. Mrs. F. E. H. Sellers.
One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg. ...

Annie's Corn Cakes.
One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not too stiff a batter. ...

Mush. W. R. C.
To three quarts of boiling water, add salt to taste. Stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour...

To Fry Hot Mush. Mrs. T. H. Linsley.
Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, and fry delicate brown. ...

Germicelli. Mrs. W. H. Eckhart.
Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just b...

Oat Meal Crackers. Jennie L. Harrington.
Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one teaspoonful salt, three t...

Lemon Crackers. Mrs. E. S. Jordan.
Two and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents worth o...

Milk Toast. Miss H. W.
Boil one quart of milk; stir into it two tablespoonfuls butter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whol...

Fritters.
Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in o...

Spanish Fritters. Mrs. E. S.
Cut the soft of bread into pieces two or three inches long and one inch thick. Take one pint and a half of sweet milk; sweeten to taste; ...

For Canning Corn. Mrs. Martha Wright.
To five pints green corn, add three pints water; cook five minutes; then dissolve three level teaspoons tartaric acid, and add to corn; co...

Schmier Kase. Olive Barks.
One gallon of sour milk; scald until crumbly; let drip until whey is separated from curd; mash fine; salt to suit the taste; add one pint ...

Cough Syrup. Mary Felty.
One quart of water, one handful of hops; boil these together, and strain; put in this fluid a cup of sugar, and boil to a syrup; cut a lem...

East India Fish.
Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut in...

English Gems.
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-...

Turkish Pudding.
Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cu...

Chinese Chicken.
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful o...

Scotch Scones.
Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few...

Egyptian Meat Balls.
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-f...

Austrian Potato Dumplings.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and so...

Belgian Rice Dessert.
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butte...

Bavarian Pear Pudding.
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar....

French Pineapple Bisque.
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated...

Russian Pancakes.
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded...

Egyptian Cabbage.
Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minc...

Madras Baked Fish.
Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopp...

Norwegian Salad.
Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green pep...

Dutch Eggs.
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some choppe...

Bavarian Wine Soup.
Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions. Remove the eggs to a platter; arrang...

English Stuffed Goose.
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a b...

Vienna Peach Torte.
Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put i...

Egyptian Meat-pie.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely...

Russian Boiled Fish.
Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season hi...

Spanish Cake.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a t...

Vienna Stewed Carrots.
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of...

Russian Fish-roll.
Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of...

India Curried Eggs.
Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. T...

Codfish A La Lyonnaise.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pin...

Jewish Crebchen Soup.
Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small co...

French Veal Souffle.
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and r...

Belgian Potato Salad.
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced...

Polish Stewed Tongue.
Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard-boil...

Rissotto (italian).
Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then ...

Oriental Canapes.
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a f...

Haggis (scotch).
Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mus...

Austrian Braised Tongue.
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 t...

Russian Omelet.
Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with papric...

Madras Potato Curry.
Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to t...

Swiss Baked Eggs.
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonf...

Jewish Stewed Shad.
Melt 1 ounce of butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with ...

Bombay Spinach.
Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few clove...

Spanish Fricasseed Shrimps.
Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spi...

Irish Baked Potatoes.
Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup o...

Russian Stewed Chicken.
Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of t...

Dutch Baked Mackerel.
Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauli...

Polish Roast Mutton.
Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moist...

Italian Sugar Cakes.
Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garli...

Oriental Stewed Prawns.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour...

Swiss Steak.
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of ...

Berlin Herring Salad.
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add so...

German Lentil Soup.
Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickle...

French Spiced Venison.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages. Let...

Spanish Mushrooms.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion s...

Vienna Noodle Pudding.
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme an...

Dutch Sweet Potato Puff.
Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with th...

Spaghetti (italian).
Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls o...

Russian Beet Soup.
Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then...

Boulettes.
Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and ...

Baden Stewed Lentils.
Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted but...

Duck Aux Champignons.
Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until...

Hungarian Beef Stew.
Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 l...

Chicken Chop Suey (chinese).
Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then a...

Jewish Shallet.
Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, g...

Russian Relish.
Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel...

Dutch Stuffed Potatoes.
Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and...

Fish A La Marseilles.
Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tables...

Jewish Stewed Brains.
Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves ver...

Austrian Apple Strudel.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins...

Vienna Nut Torte.
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possi...

Bavarian Cabbage Salad.
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful o...

Russian Stewed Duck.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar;...

Russian Chicken Patties.
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucep...

Japanese Salad.
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grate...

Polish Chops.
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl...

Spanish Stewed Rabbit.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, live...

Scotch Baked Mutton.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and oni...

Belgian Stuffed Shad.
Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled tur...

Italian Roast Beef.
Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread...

French Apple Souffle.
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 doz...

German Sweet Pretzels.
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the j...

French Waffles.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and...

Swedish Stewed Mutton.
Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful o...

Swedish Pie.
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopp...

Greek Stuffed Egg-plant.
Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some cho...

Norwegian Fish Pudding.
Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. ...

Japanese Eggs.
Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of ...

Jewish Stewed Brisket.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley ...

Hungarian Fruit Roll.
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour unt...

Dutch Stewed Fish.
Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with bro...

Belgian Lamb Chops.
Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platt...

Austrian Apple Omelet.
Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter...

Fish A La Normandie.
Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam unt...

Italian Tongue.
Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonfu...

German Prune Pudding.
Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced f...

Swiss Pot Roast.
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; ...

Mushrooms A La Bordelaise.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, ...

Turkish Soup.
Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt,...

Scotch Omelet.
Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 qua...

Jewish Egg Bread.
Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt...

Bombay Broiled Kidney.
Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot render...

German Prune Kuchen.
Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine ...

French Roast With Carrots.
Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich...

Spanish Fried Chicken.
Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling wat...

Hungarian Bread Pudding.
Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of ...

Swedish Baked Turnips.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, ...

Belgian Baked Bananas.
Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a ...

Japanese Rice.
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and...

Scotch Loaf Cake.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled egg...

English Meat Loaf.
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted fl...

Jewish Purim Cakes.
Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, ma...

Swiss Pie.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemo...