Hungarian Vegetable Salad, also known as Magyaros zöldségsaláta, is a delightful dish that combines a variety of vegetables with a tangy French dressing. It is a versatile salad...
MRS. J. MACNAUGHTON. Six ounces ground mustard, two ounces corn starch, one and one half ounces of turmeric, one ounce curry powder, two quarts white wine vinegar. Mix the ingredie...
MRS. WADDLE. One quart of new milk, three eggs, one half dozen green corn grated, one half teacup melted butter, one teaspoon salt and pepper. Flour enough to make a thin batter, f...
MRS. HARRY LAURIE. Two large juicy pineapples, one and one half pounds of sugar, one quart of water, juice of two lemons. Pare the pineapples, grate them and add the juice of the l...
Put on your rice to boil. Make a tomato sauce by stewing them gently, and then rubbing them through a sieve; this makes a purée, which you must put back to heat with pepper and sal...
MRS. J. LAURIE. For twenty four slices of bread and butter, take two small tomatoes, one small lettuce, one bunch cress, two tablespoons salad oil, one tablespoon of vinegar, peppe...
Use three medium sized squashes; pare, cut up and boil tender, drain thoroughly and mash, season with pepper and salt; add one cupful of milk (cream is better), the yolks of two eg...
Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set the s...
Make your stock of calves feet and two ox feet. Add to it if very firm a pint of water, juice of four lemons and rind of two, five eggs, shells and all, whites beaten well, one oun...
Cut young carrots in small pieces, blanch them in salted water; melt some butter in a stew pan, add enough water and meat extract to make sufficient to cover the carrots, season wi...
MRS. W. COOK. One pound cooked white fish, one apple, two ounces of butter, one onion, one pint of fish stock, one tablespoon curry-powder, one tablespoon flour, one teaspoon lemon...
To one pound of plums put three quarters of a pound of fine sugar; dip the lumps of sugar in water just sufficient to wet it through; boil and skim it, till you think it enough. Sl...
MRS. WADDLE. Mash finely some potatoes, pass through a sieve, stir in the yolks of two eggs, one ounce of butter, pepper and salt. Mince finely some beef or tongue. Mix all well to...
Potato Salad, No. 3 Recipe Potato salad is a classic and beloved dish that has been enjoyed for generations. It is the perfect side dish for barbecues, picnics, and family gatherin...
MRS. ANDREW T. LOVE. Two eggs, two tablespoons melted butter, one tablespoon mustard, one half cup milk, (with a small pinch baking soda to prevent curdling), one half cup vinegar,...
History and Fun Facts: Simmered carrots, also known as braised carrots, have been a staple dish in many culinary traditions for centuries. The practice of simmering vegetables in b...
Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or butte...
MRS. JOHN JACK. One peck of green tomatoes sliced, six large onions sliced, strew a teacupful of salt over them, let them remain over night, drain off in the morning, then take two...
Mince cold boiled tongue fine; mix it well with cream and to every 1/2 pint of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a few minute...
One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for...
Hold the mushrooms by the stems, dip them in boiling hot water a moment to help loosen the skin, cut off their stems. Boil the parings and stems and strain. Pour this water over th...
Stew a pound of boiling meat with two sliced onions until the meat is tender. Remove the meat and onions, and when cold pass through the meat grinder. Season rather highly, add egg...
Whites of three eggs, one cup sugar, one-half pint grated chocolate.
Icing for cake is a classic and essential component that adds a touch of sweetness and decadence to any homemade cake. The history of icing can be traced back to ancient times when...
Lamb Stew, also known as "Tocane," is a delicious and hearty dish that has been enjoyed for generations. This traditional recipe hails from the southwest region of France, particul...
Stew one pound of gravy beef to a rich gravy, with turnips and onions, but no carrots; season it high with cayenne, and fine it with whites of eggs. When the gravy is cold, put in...
MRS. BLAIR. Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind (grated lightly), and juice of an orange, or lemon. Add a teaspoonful of powdered sugar to the...
4 good-sized cold potatoes. 1 tablespoon of chopped watercress. 1/2 pint Sauce No. 175. The potatoes may either be boiled in their skins or peeled; in the first way they will be th...
Soak over night two-thirds of a cupful of tapioca. In the morning drain; add one cupful of water and cook the tapioca until it is clear; add a little more water if necessary. Then...
MRS. R. M. STOCKING. One pint of flour, one cup of sour cream, one small teaspoon soda, three eggs.