Preserving fruits has been a popular practice for centuries, allowing people to enjoy the rich flavors of fresh fruits even when they are out of season. One such classic recipe is...
Make a mince of any cold white meat, such as veal, pork or chicken, and add to it some minced ham; sprinkle it with a thick white sauce. In the meantime the chicories should be coo...
Toast saltine biscuit, butter and spread with potted ham. Put two together, serve hot.
Put two or three thin slices of salt pork in the bottom of a kettle and let them brown, scrape and slice the parsnips and pare about the same amount of potatoes, leaving them whole...
Boil up the trimmings of your fish with milk, pepper and salt. Strain it and add the yolks of eggs till you get a good custard. Pour the custard into a mold, and lay in it your fis...
MRS. GEORGE LAWRENCE. One half cup butter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon...
Carnatzlich, also known as "Cârnaţi" in Romanian, is a traditional Romanian recipe that consists of flavorful sausage-like rolls made with tenderloin and seasoned with aromatic s...
Chocolate Icing For Molasses Cake Recipe History: The recipe for Chocolate Icing for Molasses Cake dates back to the early 20th century when molasses cakes were a popular dessert c...
Take one pound of fine rye flour, a little salt, the yolk of one egg, a small cupful of yest, and some warm new milk, with a bit of butter in it. Mix all together; let it stand one...
Take eight pounds and three quarters of fine flour well dried and sifted, one ounce of beaten mace, one pound and a half of sugar. Mix them together, and take one quart of cream an...
Cut off the top and scoop out the inside; lay the shell in salt and water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water and put through the colander. Then mix i...
Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then add as much water as you require. Throw in three medium potatoes, a handful of well washed sorrel, and a sp...
Boil the beans in hot water with a bunch of winter savory and some salt, and when done and drained, put them into a saucepan with the chopped savory, butter, a pinch of flour, pepp...
This may be prepared in the same manner as sago; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling. Arrow-root is to be prepare...
Boil half a pound of macaroni. Put a pint of water, one small onion, a sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a quarter as much pepper into a saucep...
Recipe for Other Fruit Juices: Introduction: Fruit juices have been enjoyed by people around the world for centuries. As demand for diverse flavors has increased, fruit juice recip...
The roots are eaten boiled like those of salsify--or like the Jerusalem artichoke. The recipes of either are applicable to scorzonera. The leaves of scorzonera are used in salad wi...
As you pare your Apricocks, save the clearest Parings, and throw a little Sugar on them; half a Pound is sufficient to a Pound of the Parings; set them on the Fire, let them just b...
Tomato Custards Recipe: A Delightful Twist on Savory Custards Introduction: Tomato custards are a unique and delightful dish that combines the natural sweetness of ripe tomatoes wi...
Boil them with the head, until tender, then split and lay them round the head, or dredge them with flour after they have been boiled tender, and fry them brown. If you wish for gra...
Corn Starch Pie is a delightful dessert recipe that has been enjoyed by many for generations. It is a simple yet delicious pie that incorporates the smoothness of corn starch with...
Fish with Sauerkraut is a classic dish that combines the flavors of tender fish and tangy sauerkraut. This recipe has a rich history and has been enjoyed for generations in many di...
MRS. FARQUHARSON SMITH. Cut the oranges in half and work in a spoon to remove the inside. Slice the peel very fine. Take the skin and seeds from the pulp and mix peel and pulp toge...
Grate eight large pared potatoes, add to them one and one half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump of butter the size of a walnut, pepper, salt, enoug...
History of Walnut Torte, No. 2: The Walnut Torte, No. 2 is a classic dessert that has its roots in European baking traditions. This rich and flavorful cake has been enjoyed for gen...
12 apples. 12 lumps of sugar. 1 pint water. 1 ounce fresh butter. 3 or 4 cloves, according to taste. Peel, core, and slice the apples; dissolve the sugar in the water, using an ena...
MRS. R. M. STOCKING. Pick very fine one cup of codfish; soak several hours in cold water; have ready two cups of mashed potatoes and mix well with one egg, a cup of milk, one half...
Take a fresh celery, wash it well, and remove the green leaves. Let it boil till half-cooked in salted water. Drain it on a sieve, and then cut it lengthways, and place minced meat...
When the carrots are boiled tender, slice them lengthwise. Into a frying pan put one tablespoonful of butter, and when very hot put in the carrots; brown them lightly on both sides...
Matzoth Kugel Recipe: History: Matzoth Kugel is a traditional Jewish dish that originates from Eastern European cuisine. It is often served during Passover, a holiday that commemor...