Pare a lemon, and cut it in slices; pick out the seeds and chop them small: then boil the lemon and bruise it. Mix these in a little gravy; and add it to some melted butter, with a...
Two cupfuls of smoothly mashed boiled or baked potatoes, two tablespoonfuls of melted butter, two well-beaten whites of eggs, a cupful of sweet cream or rich milk. Stir the melted...
Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of wa...
On _turnips_ feast whene'er you please, And riot in my beans and peas. GAY. Wash, peel, and boil them till tender, in water with a little salt; serve them with melted butter. Or th...
In the bottom of some very small molds lay alternately small pieces of chili, chervil and hard-boiled white of egg. Cover these well with liquid aspic, then add a further layer of...
Take a can of salmon, pick it out carefully and arrange on lettuce leaves with a mayonnaise dressing.
Half a pint of sweet milk, a scant half pint of flour, two rounded teaspoonfuls of baking powder and a small pinch of salt, stir all together; this should make a batter as thick as...
Clean the leaves thoroughly in cold water and shake to drain. Serve with French salad dressing. The leaves are aromatic and are used for seasoning dressings, salads, sauces and sou...
Cut the mutton into neat pieces, take away all fat and skin. Fry in butter and add all sorts of vegetables in dice, with thyme, bay-leaves, and parsley. Let all this stew very gent...
Bananas sliced lengthwise in quarters; over this put pineapple in cubes. Boil the pineapple a few minutes, to make it more tender. Then large strawberries and English walnuts. Over...
Half boil two fine lobsters; break the claws and take out the meat as whole as you can; cut the tails in two, and take out the meat; put them in a stewpan, with half a pint of grav...
One and three-fourths cups sugar, half pound butter rubbed to a cream, one pound flour sifted three times, whites of sixteen eggs, one cup walnuts, one teaspoon baking powder.--Mrs...
Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat butter and sugar to a cream; beat...
Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoonful of butter and half a pound of grated cheese; cover the top with grated crumbs and bake unti...
Wash carefully a third of a cup of rice and put it on the fire in a pint of boiling water with a white onion and a stick of celery, let it cook slowly for an hour, then stir in a q...
Let every housekeeper try serving radishes in this dainty way. Cut off the root close to the radish and remove the leaves, leaving about an inch of the stem. Then cut the skin of t...
Use one cupful of chopped pecan nuts to three cupfuls of French peas. Serve on lettuce with mayonnaise.
One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Mel...
White fruit cake is a classic and time-honored recipe that has been enjoyed for generations. This delightful cake is known for its dense and moist texture, rich flavor, and beautif...
Parboil a dozen oysters in their own liquor, remove the beards, strain the liquor and cut up the oysters in dice; melt a tablespoonful of butter and 1 of flour; stir until smooth;...
Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed tomatoes. Let these cook well, season highly; fill a baking dish, cover with crumbs and bits of butter, and brown...
Boil cauliflower in salted water until tender, then drain and separate into tufts. Put in a buttered baking dish a layer of tufts, then a layer of tomatoes, salt and pepper the tom...
Cream pies have been a beloved dessert for many generations. With a rich and creamy filling encased in a flaky crust, these pies offer a delightful combination of flavors and textu...
Use three small lettuce heads, clean, drain, chop and put into a saucepan with a tablespoonful of butter, cover and let steam for a few minutes, then add two quarts of good soup st...
Pickles—Spiced Cucumbers Recipe History: Pickles have a long and rich history, dating back thousands of years. The process of pickling was developed as a way to preserve food lon...
This is an improvement on saur kraut. Slice a large red cabbage in fine shreds, place on a large platter and sprinkle well with salt; allow it to stand three days and then drain. H...
Sorrel and Swiss chard are often used together as the chard modifies the acidity of the sorrel. They make acceptable greens when used together and are treated like spinach.
A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a boiled beet, four olives, four anchovies, yolks of two eggs, a tablespoonful of vinegar, a teaspoonful of...
Arrange lettuce leaves on a round platter, pile neatly in the centre a dozen red radishes sliced thin with the red peel left on. Around these a row of sliced hard boiled eggs, then...
In addition to sweet and bitter herbs, we have many leaves available for seasoning. The best known and most used are bay leaves, a leaf or two in custards, rice, puddings and soups...