From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State Board and Lady Manager. Cut the chicken in pieces and stew in as much water as will cover it. Add a bunch of...
History of Boiled Lobsters or Crabs Recipe: Boiled lobsters or crabs have been enjoyed as a culinary delicacy for centuries. This cooking method originated from the coastal regions...
From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager. Take small cucumbers, onions, beans, cauliflower, broken up, and pour over boiling hot brine made of one teacup of coarse sal...
Hungarian Stewed Pigeons Recipe History and Fun Facts: Hungarian cuisine is known for its rich flavors, hearty dishes, and use of traditional ingredients. One such classic Hungaria...
Leaf Puffs Recipe History: Leaf Puffs are a delightful and popular treat that has been enjoyed for many years. With a flaky pastry exterior and a sweet powdered sugar topping, thes...
Use the liquor from one can of mushrooms and enough water to make one cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of Beef, and slightly thicken with flour blen...
Noodles With Cheese is a classic and comforting dish that has been enjoyed by people for many years. The combination of tender noodles, gooey cheese, and a creamy sauce creates a m...
Orange meringue pie is a delightful and refreshing dessert that combines the tangy flavor of oranges with the light and fluffy texture of meringue. It is the perfect balance of swe...
History of Pan Broiling or Frying: Pan broiling or frying is a cooking method that has been used for centuries to prepare succulent and flavorful meat dishes. The technique of broi...
One cup flour, one half cup sugar, one quarter cup butter one teaspoon soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this the eggs and jam, the flour sifted w...
History of Lemon Meringue Pudding: Lemon meringue pudding is a classic dessert that has been enjoyed by many for generations. Its origins can be traced back to the 19th century, wh...
Bake 4 large potatoes; when soft scoop out the inside and rub through a fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add the yolks of three eggs, one by one,...
MRS. GILMOUR. One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret,...
2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves, 1 of allspice,...
This is nothing more than beef stock, with a little more attention given to clarifying it. It is always acceptable if the dinner to follow is composed of heavy joints and side dish...
The history of baked peach pudding can be traced back to the early 19th century in America. This delicious dessert has its roots in traditional English steamed puddings but with a...
Foamy Sauce is a delightful and versatile sauce that adds a creamy and light touch to various desserts and baked goods. This delectable sauce has a rich history, with roots that ca...
Three pints of flour, sifted. Two tea-spoonfuls of salt. Four table-spoonfuls of the best brewer's yeast, or six of home-made yeast. Half a pint more of warm water, and a little mo...
Bairische Dampfnudeln, also known as Bavarian steam dumplings, is a traditional German dish made with a light and fluffy dough, steamed to perfection. These delightful dumplings ar...
Have the child place two even cupfuls of flour in the sifter, with two level teaspoonfuls of baking-powder, half a teaspoonful of salt, and then sift. To this add one rounded table...
MISS J. P. M'GIE. Two tablespoonfuls of cornstarch wet with cold water, one cup of white sugar and one third of a cup of butter. Stir together in a dish, pour on boiling water to m...
(Biscotto alla sultana) Granulated sugar, six ounces. Flour, four ounces. Potato meal, two ounces. Currants, three ounces. Candied fruits, one ounce. Five eggs. A taste of lemon pe...
Chicken Croquettes A La Reine Recipe History and Fun Facts: Chicken Croquettes A La Reine is a classic French dish that dates back to the 17th century. The dish is named after Mari...
Preserving food has been a practice for centuries, dating back to ancient civilizations. It was a necessary technique used to extend the shelf life of perishable ingredients, ensur...
Five eggs. A quart of milk. Two ounces of butter. A tea-spoonful of salt. Two large table-spoonfuls of brewer's yeast or four made of home-made yeast. Enough of sifted flour to mak...
MISS HENRY. Rub to a cream six ounces of sugar, with six ounces of butter, add two well beaten eggs and work in twelve ounces flour, adding a teaspoonful of rose water. Roll out th...
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. One pound sweetbreads. Soak them one hour in salt water; boil till tender in salt water in which an onion has been pu...
History of Soda Cake: Soda cake is a classic recipe that has been enjoyed for generations. It dates back to the 19th century when baking soda became widely available and commonly u...
Bachelor's Buttons are a delightful and simple recipe that has been enjoyed for many years. These tasty treats have a rich history and are known for being quick and easy to make. W...
Cornflour custard is a delicious and versatile dessert sauce that has been enjoyed for many years. This simple yet flavorful recipe has roots dating back to the early 20th century,...