Recipe: Salmon Salad History: Salmon salad has been enjoyed for many years and has become a classic recipe in various cuisines around the world. Originally, this dish was prepared...
Three cups sugar, one cup butter, one cup milk, three cups flour, one cup cornstarch, three teaspoonfuls baking powder, whites of twelve eggs beaten to a stiff froth, cream, sugar...
Recipe: Kleina Kaffe Kuchen (Little Coffee Cakes) History: Kleina Kaffe Kuchen, also known as Little Coffee Cakes, have a rich history and are a traditional German treat. These sma...
Take a four-pound fish; throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a buttered gridiron. Lay it upon a strainer with some fresh mush...
Take 50 small Eastern oysters with their liquor and a piece of butter. Drain the oysters very carefully and strain the liquor. Thicken with an ounce of butter mixed with an ounce o...
To one pound of scarlet strawberries, which are by far the best for the purpose, put a pound of powdered sugar. Take another half pound of strawberries, and squeeze all their juice...
History of Strudel Aus Kalbslunge: Strudel Aus Kalbslunge, also known as Veal Lung Strudel, is a traditional dish originating from Austrian cuisine. It is a unique and somewhat rar...
(Cavolo ripieno) Take a big cabbage, remove the hard outside leaves, cut the stem off even with the leaves and give it half cooking in salt water. Put it upside down to drain, then...
Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should...
A boiled fowl's legs are bent inwards, but before it is served, the skewers are to be removed. Lay the fowl on your plate, and place the joints as cut off on the dish. Take the win...
Cook some young peas and some carrots (scraped and shaped into cones) in separate pans. Then put them together in an earthenware close covered pan to simmer together in butter and...
Shred some red cabbage, to half a pound of it add two medium sized apples, minced finely without core or skin, a bit of fat bacon, season with pepper, salt, vinegar, which should b...
MRS. W. REID. Place on a bake-board two pounds of sifted flour, one pound butter (if salt, wash,) and half a pound of sugar; this quantity will make four cakes. Knead all altogethe...
White cake is a classic and beloved dessert that has been enjoyed for generations. With its light and fluffy texture and delicate flavor, it is a timeless treat that never fails to...
Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin as paper. Cut it out with a tumbler,...
White 1 egg Juice 1 orange Sugar To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.
MISS FRASER. Soak one cup of dried bread crumbs in fresh milk. Into this beat the yolks of three eggs, add one teaspoon of butter, and half a pound of grated cheese. Strew upon the...
Put the back and the hind legs of one or two rabbits in an oven, covering the same first with a layer of butter (half inch thick) and then with a layer of French mustard, pepper an...
Next in usefulness to the haricot bean comes the German lentil. This must not be confounded with the Egyptian lentil, which closely resembles the split pea; for not only is the for...
Slack four ounces of quick lime with a little water, and gradually add enough water to make a gallon in all; let it stand three hours, then bottle it in glass-stoppered bottles, pu...
One cup sifted flour, one-half cup lard (cut lard into flour with knife), one-fourth teaspoonful salt. Ice water to form stiff dough.
One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk...
Halve the pumpkin, take out the seeds--rinse the pumpkin, and cut it into small strips--stew them, over a moderate fire, in just sufficient water to prevent their burning, to the b...
Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread. * * * * * One-half pound boiled ham, two dill pickles, o...
The recipe for unfermented grape juice, also known as wines and syrups, has a long history and has been enjoyed by people around the world for centuries. Grape cultivation and wine...
Boil half-a-pound of light stale bread in a pint of new milk. Stir continually until it becomes a thick paste; then add an ounce of butter, a quarter of a pound of sifted sugar, an...
On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a table...
Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of salt in a cup and a third of tepid water, then stir into it a pint of white flour, and when smooth add enou...
Recipe: Economical Bread and Apple Pudding Introduction: Bread and apple pudding is a classic dessert that has a long history of being a delicious and economical way to use up stal...
Baked Mackerel Recipe History and Fun Facts: Mackerel is a popular fish found in both fresh and saltwater. It has been enjoyed for centuries and has a rich history of being utilize...