Curried Vegetables Recipe History: Curries have a long history and are believed to have originated in the Indian subcontinent, specifically in the Indus Valley Civilization around...
History of the Recipe: Lamb And Macaroni is a savory dish that combines tender lamb meat and delectable macaroni pasta with a rich tomato-based sauce. This recipe has its origins i...
Boil one pint of string beans cut in inch lengths, in one pint of veal or celery stock and one pint of water, add a few slices of potatoes, a stalk of tender celery chopped, half a...
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager. Take half a gallon of good claret and a pint of old whisky and mix them thoroughly; sweeten to taste by mixing t...
Two cups sugar, two tablespoonfuls water, butter size of egg. Boil without stirring until it hardens on a spoon; pour out on buttered plates to cool.
Chop or cut carefully the vegetables; mix together, add two or three tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on lettuce leaves, or, if you have tomatoes,...
Flemish Carrots Recipe History: Flemish Carrots is a classic Belgian dish that originated in the region of Flanders. Carrots have been grown in Belgium since ancient times, and thi...
From MRS. A. K. DELANEY, of Alaska, Lady Manager. Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard or butter, one-half cup milk, three cups flour, one tablespoo...
Kidney fritters are a delicious and easy-to-make dish that have been enjoyed for many years. The history of this recipe dates back to the early 19th century, where it was a popular...
History of Baking Powder: Baking powder is a staple ingredient in many baked goods. It is a leavening agent that helps dough and batter rise, giving the finished product a light an...
Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and butter together...
Cut six slices of bread and toast to a golden brown. Put them on a platter. Cover each piece with a slice of lean cooked ham, spread a little mustard over it, then chopped parsley...
History of Banana Souffle Banana souffle is a simple and delicious dessert that has been enjoyed for many years. It is believed to have originated in France during the early 19th c...
Bean chowder is a hearty and delicious soup that has been enjoyed for generations. This dish originated as a simple and economical way to use up leftover beans and create a flavorf...
Soles weighing from three-quarters of a pound to a pound are the most suitable size for frying whole. If it is desired to have the fish juicy and with their full flavour, do not ha...
Ice-box cake is a classic dessert that has been enjoyed by countless people for many years. This chilled treat is made by layering ladyfingers and macaroons with a rich, creamy fil...
Steamed Fruit Pudding is a delightful and traditional dessert that has been enjoyed for generations. This rich and flavorful pudding is made with a combination of sweet milk, suet,...
Fish And Tomato Sauce is a classic and delicious recipe that combines the delicate flavor of fish with the richness of tomato sauce. It is a dish that has been enjoyed for generati...
This is made precisely the same as other parfaits, with Strawberry Ice Cream, and whipped cream stirred in at serving time. Serve in parfait glasses, garnish the top with whipped c...
Sweeten well half a pint of milk and flavor it with vanilla. Put it to boil. Mix in a dish the yolks of four eggs with a little cornflour. When the milk boils, pour it very slowly...
1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop the meat fine, season. Beat the eggs well and add to the meat; when well mixed, roll it up closely, put into...
Baked Bream And Egg Sauce Recipe History: Baked Bream And Egg Sauce is a classic dish that has been enjoyed for many years. Bream is a type of fish known for its delicate flavor an...
2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge and rise till morning, then add 2 eggs, 1 cup sugar, a little melted butter, 1 cup flour. Set to rise till 11:...
MISS MITCHELL. Boil six eggs quite hard, then shell and cut them in half; have drawn butter not too thick, flavor with curee powder. Place your eggs on a side dish, pour your curee...
To Clarify Dripping Recipe Introduction: Dripping, also known as beef fat, is a rich and flavorful ingredient that has been used in cooking for centuries. The process of clarifying...
Cheese that has begun to mould, can be kept from becoming any more so, by being treated in the following manner: Cut off the mouldy part, and if the cheese is dry, grate it--if not...
Turnip And Rice Soup Recipe History: Turnip and Rice Soup is a classic dish that has been enjoyed for generations. The combination of turnips, rice, and simple flavorings creates a...
Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until done. Take two cups of rice, wash...
Make this dish when eggs are cheap. Pare and core a quart of apples, (cost five cents,) stew them to a pulp with just water enough to moisten them, rub them through a seive, and sw...