Mix as above, using the same proportions, and cutting out with a biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry...
One pound of flour, half a pound of butter, six ounces of sugar, five eggs, leaving out three whites; rub the flour, butter, and sugar, well together; pour the eggs into it; work i...
Take large ripe cherries, stone them and lay them on young lettuce leaves. Sprinkle over them finely chopped blanched nuts, almonds or English walnuts. For the dressing use 2 table...
Three pounds chopped steak, three eggs, one and one-half cup rolled crackers, lump of butter size of a walnut, salt and pepper to taste, one-half cup milk. Mix thoroughly, make out...
Wash and shake well; select the white leaves and cut in one or two inch lengths. In the salad bowl mix the oil, salt and vinegar then add the chicory and mix vigorously with a wood...
Grate the cocoa-nut on a fine bread grater; boil an equal quantity of loaf-sugar, melted with six table-spoonfuls of rose-water; take off all the scum; throw in the grated cocoa-nu...
Spread a round of paste over an inverted pie plate, prick the paste with a fork eight times. Bake to a delicate brown. Remove the paste from the plate, wash the plate and set the p...
Recipe for Currant Jelly History and Fun Facts: Currants have been cultivated for centuries and have a long history in Europe, particularly in countries like France and England. Th...
Cut the hare into pieces; season it with salt, pepper, and nutmeg, and jug it with half a pound of butter. It must do above an hour, covered close in a pot of boiling water. Make s...
Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have rea...
2 pairs of calves' sweetbreads 1 can of French peas 3 tablespoonfuls of butter 2 tablespoonfuls of glaze 1 teaspoonful of salt 1 saltspoonful of pepper Wash the sweetbreads and soa...
History of Lemon Pie: Lemon pie has a long history and has been a favorite dessert for many people around the world. The origins of lemon pie can be traced back to the medieval tim...
Melt three tablespoonfuls butter, add four tablespoonfuls flour, and gradually one cup scalded milk with one-half cup macaroni rolled fine; when well thickened, pour into yolks of...
Cut in pieces half a dozen quinces; put them into an earthen pot, with a gallon of water and two pounds of honey. Mix the whole together, and boil it leisurely in a kettle for half...
Make some toasted bread, either cut in rounds or in squares, and butter them. Cut some slices of salt beef, or, better still, ham, and put them on top; spread the meat with a good...
Beat up the whites of twelve eggs with rose-water, some fine grated lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. Boil it in four bladders, tied up in the...
Take fillets from a flounder weighing 2-1/2 lbs., season with salt and pepper, and a few drops of onion juice, if desired. Spread on one half of each fillet a tablespoonful of mash...
Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour; add a little rose water, and 3 eggs beaten light and mix well with the flour; then pour into it as much melted...
Put the pears, standing up side by side in rows, with their stalks uppermost, in an earthenware baking dish; add a sprinkle of moist sugar, a few cloves, and a pint of cider or wat...
These form a dainty entree. To prepare the canapes take some slices of stale bread about two inches thick and cut into neat rounds with a large biscuit cutter. With a smaller cutte...
Select two large cantaloupes that are ripe and of fine flavor; cut into halves and scrape the pulp from same after removing the seeds (not using any of the rind); put the pulp thro...
Make some rounds of toast and butter them; place on each a slice of tongue or of ham. Keep these hot, and poach as many eggs as you require. Slip each egg on the toasts, and cover...
Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of powdered ginger, half a spoonful of allspice, and the same of pearl-ash, two ounces of preserved orange, the s...
Fritto Misto Alla Piemontese, also known as No. 126, is a traditional Italian dish originating from the Piemonte region of Italy. This dish is a combination of various ingredients...
Scrape carrots clean, cut into small pieces and boil with sufficient cold water to cover them. Boil until tender, and put through the colander, weigh the carrots, add white sugar p...
Take half of a small very solid head of white cabbage, cut into eighths, from top to stem, without cutting quite through the stem so that it does not fall into pieces; cover with c...
(Cosciotto di castrato arrosto) Before cooking see that several days elapse after the animal has been butchered. This, naturally, according to the temperature. Beat it well with a...
MISS MAUD THOMSON. The yolks of four beaten eggs, four tablespoons of milk, a pinch of salt: beat the whites of the four eggs as stiff as possible, add to the above, turn into a fr...
Take as many white September cabbages as you wish, trim them, cut in halves, remove the stalks, wash them very thoroughly and shred them pretty finely. Procure an earthenware crock...
Tchorba, also known as Turkish Soup, is a traditional and flavorful dish that has been enjoyed in Turkey for centuries. This soup is known for its rich and hearty flavors, making i...