MISS EDITH HENRY. Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove...
Put in a pan a large lump of butter or clarified fat, and place the shoulder in it. Add two big onions sliced, and a very large carrot also sliced, thyme, bay-leaf, two cloves, pep...
Veal Salad Recipe: History: Veal salad is a classic dish that has been enjoyed for many years. It is believed to have originated in France, where veal is a popular meat choice. The...
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager. Open as oysters and chop fine. Make a stiff batter of eggs and flour, with a little...
For those who cannot eat raw cucumbers a very nice salad is made by peeling and then boiling until tender, the cucumbers. When icy cold slice thin, lay the slices on lettuce leaves...
Beefsteak Pie Recipe History and Fun Facts: Beefsteak pie is a hearty dish that has been enjoyed for generations. Its origins can be traced back to British cuisine, where it became...
Vessels large And broad, by the sweet hand of neatness clean'd, Meanwhile, in decent order ranged appear, The milky treasure, strain'd thro' filtering lawn, Intended to receive. At...
Hard-boiled eggs. Curry sauce. Boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each e...
Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours. Roast it with butter, pepper and salt, with a few slices of onion. Baste it well, and when...
Let the onions be peeled; boil them in milk and water, and put a turnip into the pot; change the water twice: pulp them through a colander, or chop them as you please; then put the...
Potato Surprise is a delicious and unique dish that has been enjoyed by many generations. This recipe dates back to the early 19th century and has evolved over time to become a fav...
Preserved Strawberries Recipe History: Preserved strawberries have been a popular method of preserving the flavor and freshness of strawberries for hundreds of years. The process o...
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. One peck green tomatoes; two large heads of cabbage; two good sized onions; three small red peppers; one-fourth po...
1/2 pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder. 1 small carrot. 1 pint water. 1/2 teaspoon salt. 1 ounce each flour and butter. Slice the...
Never go to France, Unless you know the lingo; If you do, like me, You'll repent, by jingo. Starving like a fool, And silent as a mummy, There I stood alone, A nation with a dummy....
Mix a pint and a half of sweet thick cream with a gill of wine, the juice of half a lemon, and a tea-spoonful of essence of lemon, or rosewater. Sweeten the whole with powdered loa...
Butterless, Eggless and Milkless Cake. One-half cup brown sugar, one cup water, one-third cup pork drippings, one pound seeded raisins, one-half teaspoonful nutmeg, one teaspoonful...
One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sug...
MRS. ERNEST F. WURTELE. Take a boiled lobster and split it open, cut the meat into small pieces and put into a saucepan with one pint of milk; when boiling add two tablespoons of f...
The value of soup as food cannot be overestimated. In times of scarcity and distress, when the question has arisen of how to feed the largest number of persons upon the least quant...
To a gallon of ripe tomatos, put four table spoonsful of salt, four of ground black pepper, three table spoonsful of ground mustard, half a table spoonful of allspice, half a spoon...
Cook until tender a large bunch of celery cut into one inch lengths. Drain, return to the saucepan and cover with a cupful of white sauce. Season with salt and pepper and chopped p...
Have rounds of toast buttered and seasoned with salt and pepper, on each piece place 1/2 the soft roe of a herring which has been slightly fried and on the top of this a fried mush...
One-half pint milk, one-half pint warm water, one-half cake yeast, one teaspoonful salt, one egg, one tablespoonful melted lard, flour enough to make a batter like ordinary batter-...
Hickory nut cake is a classic dessert that has been enjoyed for generations. It is a rich and delicious cake that features the delightful flavor of hickory nuts. The recipe for Hic...
Spiced or pickled apples are a delicious and versatile dish that can be enjoyed as a snack, used as a topping for desserts, or paired with savory dishes. This recipe has a long his...
Tomato soup is a beloved classic that has been enjoyed by people for centuries. It is a comfort food that warms the soul and satisfies the palate. The combination of ripe tomatoes,...
Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful lemon juice, 1/2 pint gravy, season wit...
Almond Macaroons Recipe History of Almond Macaroons: Almond macaroons have a rich history spanning centuries. It is believed that this sweet treat originated in Italy during the Re...
MADAME J. T. Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley. Let simmer gently (not boi...