Croutons Alla Romana Recipe History: Croutons Alla Romana is a traditional Italian dish that dates back many generations. It originated in Rome, Italy, where it was commonly prepar...
Parsnip fritters are a delicious and versatile dish that is enjoyed by many. This recipe combines the natural sweetness of parsnips with a crispy exterior, making it a delightful t...
Aunt Sarah's Cherry Marmalade Recipe Introduction: Cherry marmalade is a delightful and versatile spread that combines the tartness of red sour cherries with the sweetness of granu...
Beef A La Mode Recipe: Beef A La Mode is a classic French dish that has been enjoyed for centuries. The term "a la mode" translates to "in fashion" or "stylish," and this dish cert...
Take your fish, and remove all bones and skin. Put some butter to brown in a saucepan, and when it is colored, add the cod, sprinkling in pepper and salt and a good thickening of g...
Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mixture into three parts, in one of which pla...
History of Suet Pudding: Suet Pudding is a classic British dessert that has been enjoyed for centuries. It originated in medieval times when suet, the hard white fat found around t...
Dish a pyramid of vanilla ice cream into a stem individual ice cream glass. Garnish the base of the ice cream with fresh strawberries, dust the cream thickly with toasted piñon nut...
Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle in 3 ozs. of grated cheese, add the wel...
Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping...
Broiled Green Peppers Recipe Introduction: Broiled Green Peppers are a delicious and versatile dish that can be enjoyed as a side dish, added to salads or sandwiches, or used as a...
Make one quart of lemon or orange water ice and stand it aside for at least one or two hours to ripen. Make a fruit salad from stemmed strawberries, sliced bananas cut into tiny bi...
This must be begun at least three hours before it will be required. Take two ounces of pearl barley, wash it well, and put it in cold water enough to cover it, for an hour. Take a...
Young chickens should be used for this purpose. Feel the breast bone; if it bends beneath pressure the bird is right. Empty, singe and clean, and disjoint the bird. This is done by...
Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe each piece dry, lay a thin slice of bacon on each slice of liver, season with salt and pepper, roll u...
Chop up small, enough white cabbage to fill a large baking pan when done. Put it in a pot of boiling water that has been salted, let it boil until tender, then drain thoroughly in...
Cherry Cake is a delightful dessert that combines the juicy sweetness of cherries with a fluffy cake base. This recipe has been enjoyed for generations, and it is a perfect treat t...
Farsole is a traditional recipe that has been passed down through generations, originating from Mediterranean cuisine. This flavorful dish is made with large, very hard Lima beans,...
Recipe: Potatoes For Twenty People History of the Recipe: Potatoes have been a staple food for centuries, originating from South America and eventually spreading across the world....
The chicken is trussed; the breast is covered with strips of bacon and put into a deep, thick saucepan. It is colored in the oven, and when nearly done is transferred to a casserol...
Pound Cake Recipe: Mrs. U. F. Seffner History: Pound cake is a classic and beloved dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, where it w...
History of Rahm Strudel: Rahm Strudel, also known as Sour Cream Strudel, is a delicious pastry that originates from the Central European region. This delectable treat is believed t...
1 cup butter 4 eggs 1 lemon--juice and rind 4 cups sugar 4 teaspoons baking powder 1 pound package grated cocoanut Cream sugar with butter. Add the yolks of the 4 eggs and beat wel...
Compote Of Pears: Introduction: Compote of Pears is a delicious, sweet dessert that has been enjoyed for centuries. It is a simple yet elegant dish that highlights the natural flav...
1 pint of cranberries 1/2 pound of sugar 1/2 pint of water Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the suga...
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large. Butter thin slices of bread and place them in dish; then a layer of fruit, such as berries (or preserves...
One pound granulated sugar, one pound pulverized sugar, one cup water, two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in saucepan; when it begins to boil, qui...
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of ol...
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager. Two cups light brown sugar, one cup butter and lard mixed, one cup sour milk, four eggs, one teaspoonful of sod...
Supreme sauce is a classic French sauce that has been used in culinary preparations for centuries. Its origins can be traced back to the grand cuisine of the French court during th...