Make a rich puff paste and bake it in small patty-pans. When cool turn out on a large dish. Stew the oysters with a few cloves, a little whole mace and the yolk of an egg boiled ha...
Take some young carrots, wash and brush them as tenderly as you would an infant, then simmer them till tender in with pepper and salt. When cooked, draw them to the side of the fir...
Take a large bunch of very small new carrots, scrape them, tie them loosely in a piece of coarse muslin and put into a saucepan almost full of boiling water, to which has been adde...
Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of fl...
MISS STEVENSON. One pint green peas, two yolks of egg, one gill cream, one and one half pints stock, salt and pepper. Strain the liquid from the peas, put them with the stock in a...
From MRS. WILLIAM REID, of Maryland, Lady Manager. Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them...
Another way. 6 medium-sized potatoes. 3 tablespoons fine bread crumbs. 2 teaspoons sage. 1/2 teaspoon salt. 1/2 teaspoon pepper. 2 onions. 1 tablespoon cooked rice. 1 egg. 1 ounce...
From MRS. JAMES R. DEANE, of California, Lady Manager. This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordial...
Cut off the stem close to the bottom of the flower and pick off the outer leaves. Wash well in cold water and let it lie in salt and water top downward for an hour to remove any in...
Four tablespoonfuls vinegar, one tablespoonful butter, one-half tablespoonful sugar, yolks of three eggs, one cup whipped cream when ready to serve. Boil vinegar and sugar, turn on...
MRS. POLLEY. Two cups sugar, two thirds cup of butter, three eggs beaten separately, one cup of sweet milk, two teaspoons of baking powder sifted with three cups of flour, one teas...
MRS. E. A. PFEIFFER. One pint of maple syrup, butter size of an egg, boil till stiff when dropped in cold water.
Mackerel Salad is a delightful and refreshing dish that can be enjoyed as a light lunch or a flavorful appetizer. Like many seafood salads, it combines the rich flavors of the fish...
MRS. HENRY THOMSON. Three pounds veal, one fourth pound salt pork, finely minced cup bread crumbs (large coffee cup), two eggs, one teaspoonful salt, same of pepper, a little sweet...
Sift together twice one cup flour, one-half cup cornstarch, one-third cup sugar, three level teaspoonfuls baking powder, a little salt and one-half teaspoonful ground cinnamon. Mix...
Hake, which is not one of the most delicate fish, can be made excellent if stewed in the following sauce: A quart of milk to which you have added a dessertspoonful of any of the go...
Chop three onions, and fry them of a light-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five...
Melt together, moderately, ten ounces of Bayberry tallow, five ounces of bees' wax, one ounce of mutton tallow. When melted, add lamp or ivory black to give it a good black color....
Chocolate Cake History: Chocolate cake is a beloved dessert that has been enjoyed for centuries. The history of chocolate goes back thousands of years to the ancient civilizations...
Zuppa D'Erbe, also known as Lettuce Soup, is a delightful and refreshing dish that has its roots in Italy. This soup is a perfect example of how simple ingredients can come togethe...
Orange Jelly Recipe: History and Fun Facts: Orange jelly is a classic dessert that has been enjoyed by generations. It is a versatile and refreshing treat that is loved by people o...
Take some slices of streaky bacon, about five inches long, and heat them in a pan. When the bacon is half-cooked, take it out of the pan and in the fat that remains behind fry some...
Vanilla Sauce for Rhubarb Pudding: History and Fun Facts: Vanilla sauce is a classic accompaniment to various desserts, and it has been enjoyed for centuries. Vanilla, known for it...
"frau Schmidt's" Griddle Cake Recipe History and Fun Facts: Griddle cakes, also known as pancakes or flapjacks, have a long history dating back to ancient times. These simple yet d...
Have the butcher cut a very thin round steak either of beef or veal. Cut this in pieces about three inches square, and pound with a saucer about a dessert-spoonful of flour into ea...
Browned Sweet Potatoes Recipe History and Fun Facts: Sweet potatoes are a versatile and nutritious root vegetable that has been enjoyed for centuries. Native to Central and South A...
This may not sound especially inviting, but in a pinch one might want to try it. The Hindus make curries from many things that we would throw away. Turnip tops, beet tops, radish t...
are garnished with potatoes and mushrooms, and the sauce is made of demi- glaze and madeira, worked up with butter, pepper, salt and chopped parsley.
History of Kremslekh: Kremslekh is a traditional Jewish dish that originated in Eastern Europe. It is a delicacy made from matzoth-meal, a type of unleavened bread made from ground...
History of Little Crumb Cakes: Little Crumb Cakes are a delightful treat that have been enjoyed for generations. This recipe has its roots in Aunt Sarah's kitchen, where she perfec...