Title: Flaky Pie Crust Recipe - Perfect for Delicious Pies! Introduction: Pie crust is a versatile and delicious base that encases the flavorful fillings of various pies. The art o...
From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager One and one-half lbs. of flour; four oz. of butter; one-half teacup of sweet milk; one-half cake of yeast; one teas...
1 pint of milk 1 pint of cream 1/2 pint of mixed candied fruits 4 eggs 1 cupful of sugar 1 teaspoonful of vanilla 2 tablespoonfuls of sherry 1 tablespoonful of brandy Put the milk...
Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a mould. Place in the mould alternate layers of thin slices of cold veal and ham. Cover with stock well boiled...
Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 tablespoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.
Shell 1 qt. of chestnuts, throw them into boiling water until the brown skins loosen, rub them off and put the chestnuts into a saucepan with a qt. of stock and boil gently for hal...
History of Orange Cake: Orange cake is a delightful dessert that has been enjoyed by people for many years. The combination of fresh oranges and sweet cake creates a harmonious ble...
Recipe for Aunt Sarah's Walnut Gingerbread: Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: 45-50 minutes Introduction: Aunt Sarah's Walnut Gingerbread is a classic reci...
Cherry Sherbet Recipe History and Fun Facts: Cherry sherbet is a delightful dessert that has been enjoyed for many years. It has a rich history, with recipes passed down from gener...
Doughnuts have been a beloved treat for centuries. They are thought to have originated in Europe, with variations of the recipe appearing in many different cultures. The American d...
3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teas...
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream. Make a little well in the centre and fill the space with rum and sherry mixed. Allow four tablespoonfuls of...
From SEÑORA DON MANUEL CHAVES, of New Mexico. Primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz...
Prunes that are too dry to eat without stewing, can be made into good pies. Turn enough boiling water on the prunes to cover them, set them on a few coals, and let them remain till...
Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teasp...
Make a paste with 1/2 a lb. of flour, 1/4 of a lb. of lard, the yolk of 1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of baking powder. Line some patty pans with t...
Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2 cups of scalded milk, and when luke...
Bavarian Cream is a rich and creamy dessert that originated in Bavaria, a region in southern Germany. It is a classic dessert that has been enjoyed for many years and is now loved...
Sprouts. Salted water. Clean the sprouts very thoroughly, removing all the decayed and outside leaves, and when perfectly free from dirt and insects, place them in plenty of fast-b...
Cream Of Cauliflower Soup Cream of cauliflower soup is a delightful and comforting dish that has been enjoyed for centuries. Cauliflower, a versatile vegetable that belongs to the...
Chop a crisp head of cabbage fine, place in the individual dishes in which it is to be served; fill a cup with white sugar, moisten it with vinegar, add a cup of sour cream beaten...
History of Lemon Wafers and Drop Cakes Lemon wafers and drop cakes are delightful treats that have been enjoyed for many years. These sweet confections were popular in the late 19t...
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager. Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs, p...
Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served. Put a little milk, say a cupful, in a saucepan, with salt and pepper; l...
Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful Worcestershire sauce, a tablespoonful finel...
Boil your potatoes and let them be of the firm, soapy kind, not the floury kind. When cooked, and cold, cut them into dice, and toss them in the following sauce: Take equal quantit...
Potato Ribbon Recipe History: Potato ribbon, also known as spiral potatoes or tornado fries, is a popular and visually striking dish that originated in South Korea. It has gained p...
Rice is largely composed of starch, and for that reason is less nutritious than flour, oatmeal, Indian meal, or macaroni; but it is a wholesome and economical food when used with a...
Take a 6 or 8 pound piece of round of beef. Heat a large skillet very hot, grease with a bit of fat from the meat and quickly sear and brown the meat on all sides. With a sharp kni...
Take the meat out of a boiled lobster in large pieces. Dip each piece in egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar sauce.