Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-th...
1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour th...
Pot-au-feu is a classic French dish that has been enjoyed for centuries. Its simplicity and affordability have made it a staple in French households. The slow cooking process is wh...
Rice Balls With Cheese Recipe: History: Rice balls, also known as arancini, have a rich history in Italian cuisine. They originated in Sicily in the 10th century as a way to repurp...
Peel rhubarb stalks, cut into inch lengths, put into a small stone crock with at least one part sugar to two parts fruit, or a larger part if liked, but not one particle of water,...
History of Broiled or Fried Eggplant Recipe: Eggplant, also known as aubergine, is a globally popular vegetable used in various cuisines. The origins of eggplant can be traced back...
To make this foundation of all sauces, take knuckle of veal and some new ham. One pound of ham will be sufficient for six pounds of veal, with onions and roots of different sorts,...
Fish With Horseradish Sauce has a rich history dating back many years, and it is a dish that has delighted countless people around the world. The combination of fresh salmon, seaso...
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager. Pare the egg plant and cut in very thin slices; sprinkle each slice with salt and pepper; pile them evenly; put a tin plat...
Maple Parfait Recipe: History of Maple Parfait: Maple Parfait is a delightful frozen dessert that originated from the United States. It is believed to have been created in the earl...
Look over carefully one large bunch of water cress and chop it fine. Melt one large tablespoonful of butter in a granite stew-pan, add the cress and one teaspoonful of lemon juice....
Sour Cream Molasses Cake is a delightful treat that combines the rich flavors of molasses, sour cream, and peanuts to create a moist and flavorful cake. With its humble beginnings...
Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine. Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a tablespoonful of butter, a little oni...
Aunt Sarah's Lemon Pie History: Aunt Sarah's Lemon Pie is a cherished family recipe that has been passed down through generations. This good, old-fashioned recipe is beloved for it...
To make éclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as follows: Boil one cup of brown sugar with...
(Fegato al tegame) Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in b...
German Bean Salad Recipe: History: German Bean Salad, also known as "Bohnensalat," is a traditional dish in German cuisine. It has been enjoyed for many years as a side dish or a l...
The above recipe can be followed for making fish rissoles, but, after having mixed it well, let it grow cold. Then form into balls, roll them in breadcrumbs, and throw them into bo...
Mix a little flour with a good piece of butter; boil it up in some cream, shaking the saucepan; then throw in some mushrooms with a little salt and nutmeg: boil this up; or, if you...
Minestra Alla Capucina is a traditional Italian dish that has been enjoyed for centuries. It originated in the Capuchin monasteries in Italy, where the friars would make simple yet...
Sand Cakes Recipe History: Sand cakes, also known as cornstarch cakes, have a rich history that dates back to the early 19th century. This delightful dessert has its roots in colon...
This is another extravagant way of cooking meat, for a great deal of the fat runs into the fire, and some nourishment escapes up the chimney with the steam. If you must broil meat,...
Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender and the onions soft. Then add two teacu...
Take a roll and, cutting it in slices, remove the crusts so that a round of crumbs remain. Butter each slice, and cover it well with grated cheese, building up the slices one on th...
Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season wit...
The history of cookies can be traced back to ancient times, where they were often used as offerings or provisions during religious ceremonies. Over the years, cookies have evolved...
History of Frozen Ambrosia: Ambrosia is a traditional fruit salad that originated in the United States during the late 19th century. This recipe was often served as a dessert at sp...
MISS MITCHELL. Take a corned tongue, soak it for twelve hours then boil slowly, pare and skin, and put it in your mould. Have ready half a package of gelatine and a half a thinly c...
No. 89 Costolette Di Montone Alla Nizzarda (Mutton Cutlets) History and Fun Facts: Costolette Di Montone Alla Nizzarda, also known as Mutton Cutlets, is a traditional Italian dish...
1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty minutes.