Chestnut stuffing is a beloved holiday dish that brings warmth and flavor to any festive table. This delectable stuffing is made by combining the rich and earthy flavor of chestnut...
Butter first of all your pancakes, and you should have proper pancake saucers fit to go to table. Heat half a pint of sweetened milk and melt a quarter of a pound of salt butter wi...
Take ripe yellow pumpkins, pare and cut them into large pieces, scrape out the seed, weigh and to every pound take a pound of sugar and an orange or lemon. Grate the pieces of pump...
Fix your fork firmly in the lower part of the breast, so as to have full command of the turkey. Slice down on each side of the centre of the breast, two or three lines lengthwise w...
1/2 cup butter a little salt 3 cups sifted flour 1/2 teaspoon cloves 1/2 cup nuts 1 1/2 cups apple sauce 1 1/2 cups sugar 1/2 teaspoon cinnamon 1 cup seeded raisins 2 scant teaspoo...
Endive is wholesome and delicate. If the curled endive be prepared, use only the yellow leaves, removing the thick stalks and cutting the small ones into thin pieces; the smooth en...
History of Float Recipe: The Float, also known as a milk float or milk shake, is a delightful and refreshing beverage that has been enjoyed for decades. With its creamy texture and...
The chickens should be jointed, the inwards taken out, and the chickens washed. Put them in a stew pan with the skin side down; on each layer sprinkle salt and pepper; put in three...
With _orange custards_ and the juicy pine, On choicest melons and sweet grapes they dine. JONSON. Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over th...
1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1 teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
Take two quarts of old peas, a lettuce, a small bit of savoury, a handful of spinach, a little parsley, a cucumber, a bit of hock of bacon; stew all together till tender. Rub the w...
Dried Apple Fruit Cake Recipe History: The Dried Apple Fruit Cake is a traditional recipe that has been passed down through generations. It was originally popularized by Mrs. W. H....
Recipe: Fritters, Croquettes, Dumplings, and Crullers History and Fun Facts: The art of frying fritters, croquettes, dumplings, and crullers can be traced back to ancient civilizat...
To make ginger beer fit for drinking twenty-four hours after it is bottled, take two ounces of ground ginger, two ounces of cream of tartar, two lemons sliced, one pound and a half...
Cut your beef into small neat pieces. Mince some onions finely, and for five or six people you would add two bay-leaves, two cloves, pepper, salt; simmer gently for three hours in...
Equal parts of meat and string beans. Fry together with or without an onion. When quite brown but not hard, season well in any way liked. In Mesopotamia, of course it is made very...
To a quart of warm milk put eight table-spoonsful of tapioca. Let it soak till it softens, then stir it up, and put to it a couple of table-spoonsful of melted butter, four beaten...
Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small as you can, and break the Rasping as little as you can, that the Outside Rind may make but two or three Knots;...
It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on. Pickle it thus: Boil a pint of vinegar with six peppercorns,...
Float, also known as the "Florence Turney Float," is a delicious and classic dessert that has been enjoyed by many for decades. Its origins can be traced back to the late 19th cent...
Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parm...
In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When smoking turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add three cupfuls of slic...
Cut a grape-fruit in half, and scoop out the pulp in as large pieces as possible, and lay them on lettuce leaves. Make a dressing with two tablespoonfuls of sherry wine, and sugar...
When par-boiled and drained, put the carrots into a saucepan with a piece of butter, a small lump of sugar and as much water as may be necessary for sauce; add some finely minced p...
Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in half-a-pint of cold water, then dissolve. Add three-quarters of a pound of sugar, a pot of red-currant jelly,...
One cup of rhubarb which has been peeled and chopped fine; add one cup of sugar and the grated rind of a lemon. In a teacup place one tablespoonful of cornstarch and moisten it wit...
Take half a pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do), mince it very small with half a pound of suet and the crumb of a French roll soaked...
Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. Make a cup of drawn butter, (milk, butter and a very little corn starch as thickening, with pepper and salt...
Recipe: Serve In Their "Jackets" History of the Recipe: The tradition of serving sweet potatoes in their "jackets" originated from the cooking techniques used in the early years. W...
Shell a half peck of peas, and shred two heads of lettuce; boil together with as little water as possible to keep it from burning, and stir often for the same purpose. Stew one hou...