MADAME A. GRENIER. One half pint of cream, one half pint of milk, four eggs well beaten, three quarters of a pound of granulated sugar, one quarter of a pound of butter blended wit...
Mix three tea-cups of sugar with one and a half of butter. When white, beat three eggs, and stir them into the butter and sugar, together with three tea-cups of sifted flour, and r...
Fish rissoles are a delicious and versatile dish that can be enjoyed as an appetizer, a main course, or even as a snack. This recipe has been enjoyed for many years, with variation...
Kidney toast is a delicious and simple dish that has a long history dating back to ancient times. Kidneys have been a common food source for centuries, prized for their unique flav...
A large teacupful of white wine, the juice of a nice lemon, one half ounce of isinglass, sugar to taste, let boil together, till nearly all the isinglass is dissolved, then strain...
The recipe for "Heller Bluther Kuklein" is a traditional dish that is believed to have originated in Germany. It is a delightful treat made with elderberry blossoms dipped in fritt...
Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in an iron pot. When the fat is fried out, take the brittle out, put into the fat 2 slices of onion, then a laye...
Take off skins with boiling water. For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until d...
Cucumbers in oil is a delicious and refreshing recipe that dates back centuries. Cucumbers have been enjoyed for their crisp texture and mild flavor for thousands of years. This re...
MRS. BENSON BENNETT. To a cupful of cold boiled hominy, add a tablespoonful of melted butter, and stir, moistening by degrees with a cupful of milk beating to a soft light paste, o...
Take ten good tomatoes and cut off the tops, which are to serve as lids. Remove the insides, and fill with the following mixture: minced veal and ham, rather more veal than ham, mu...
Chocolate Ice Cream has been a beloved frozen treat for centuries, enjoyed by people of all ages. Combining the richness of chocolate with the creaminess of ice cream creates a bli...
4 large lemons 1 quart of water 1-1/4 pounds of sugar Grate the yellow rind of two lemons into the sugar, add the water, stir over the fire until the sugar is dissolved, and boil f...
Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling water, let simmer ten minutes, add grated rind and juice of one lemon, one tablespoonful butter.
Recipe for Mary's Potato Salad: History of the Recipe: Potato salad is a classic dish that has been enjoyed by people around the world for centuries. It is believed to have origina...
History of Rhubarb Pie: Rhubarb pie is a classic dessert that has been enjoyed for centuries. The exact origins of rhubarb pie are unclear, but it is believed to have originated in...
Scandinavian Pudding is a traditional dish that originated in the Scandinavian region and is a popular choice for a hearty and flavorful meal. This dish combines the richness of fi...
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager. Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs and w...
If you are obliged to make a hot dish in a hurry and have only a piece of inferior meat, there is no better way of using it than by dressing it in the Brabant way, which is rather...
This is an old English dish, and is fine for the fireless cooker. Mutton is best for this dish. One pound of mutton, cut in bits, one-half pound of potatoes (quartered), peas, bean...
Recipe: Aunt Sarah's Extra Fine Large Sponge Cake History of the Recipe: Aunt Sarah's Extra Fine Large Sponge Cake is a classic recipe that has been passed down through generations...
Put a quarter of a cup of well washed barley with a bay leaf and a small blade of mace into a pint and a half of cold water, boil slowly for three hours. Take out the bay leaf and...
Meat Blintzes Recipe History and Fun Facts: Blintzes, also known as blini, have a long and fascinating history. These thin, delicate pancakes are a traditional dish in Russian and...
Though many, I own, are the evils they've brought us, Though R**al*y's here on her very last legs; Yet who can help loving the land that has taught us Six hundred and eighty-five w...
One pound of flour, one pound of butter and one cup of ice water. Sift the flour, weigh it and turn into a mixing bowl; pour the water gradually into it, stirring constantly with a...
Sauce for pudding is a classic dessert sauce that has been enjoyed for generations. This versatile sauce can be paired with a variety of puddings, cakes, and other sweet treats, ad...
Sliced Ham Recipe Introduction: Ham has been a beloved meat for centuries, making its mark on our culinary history in various dishes around the world. Sliced ham is a classic favor...
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager. Three pints boiling water; one cup wheat flour; enough corn meal to make stiff batter. Fry while hot in plenty of gre...
Croquettes Of Cold, Cooked Fish Recipe History: Croquettes have been enjoyed for centuries across various cultures. The concept of using leftovers and turning them into a crispy, f...
To a pound of currants put three quarters of a pound of lump sugar. Put the fruit first into the preserving-pan, and place the sugar carefully in the middle, so as not to touch the...