One cup each of boiled potatoes, beet root, fish (mackerel, salmon or cold meat), celery root or stock, one apple, all cut up in small squares; chop some olives and pickles very fi...
Boil three large sweet potatoes. Cut into half-inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper and pour over a French dressing as follows...
Crack fifty walnuts and remove the meats as nearly as possible in unbroken halves. Squeeze over them the juice of two large lemons, or three small ones, and leave them for several...
Upon one tablespoonful of grated horseradish, an ounce of bruised ginger root, and five long red peppers pour half a pint of boiling vinegar. Allow to stand, closely covered, for t...
Blackberry Jam Cake has a long and rich history in American baking. Originating in the southern region of the United States, this delightful cake is loved for its moist texture, fr...
Put in an earthenware pot three shallots, finely minced; take a bit of garlic, cut it close and rub it round the side of the pot; put in as well a lump of butter, pepper and salt,...
A good way to prepare pumpkin for winter use is to cook and sift it as fine as for pies, then add nearly as much sugar as there is pumpkin; stir well and pack in crocks. Better tha...
Another delightful way of using sardines is as a sandwich. Beat two ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup a...
Boil and mash sweet potatoes, season with butter, pepper and salt, put into a buttered baking dish, cover with bread crumbs dotted with butter, and bake until brown. Ornament with...
Sweet potatoes roasted under beef or lamb are very nice. Take the skin off carefully to leave the surface smooth, wash and put them under the meat, allowing half an hour for a medi...
Let it lie in ice water two hours before serving. To fringe the stalk, stick several coarse needles into a cork and draw the stalk half way from the top several times, and lay in t...
Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of bread crumbs and a well-be...
Wash, scrape and cut them into slices about an inch thick, put them in a saucepan with salted water and cook until tender, drain, cover with good rich milk, season with butter, pep...
Turn hot boiling water on to the tomatoes to peel them, cut slices at least three-quarters of an inch thick, and small tomatoes in halves, rub a piece of fat pork on the gridiron,...
Chop one tin of Armour's Veribest Boned Chicken. To this add one cucumber pared and cubed, one cup of chopped walnuts, one half cup of French peas, one cup of celery washed, scrape...
Choose medium sized cucumbers, pare carefully and cut off the two ends, cut them in halves lengthwise, take out the seeds and put the cucumbers into ice water for two hours. When r...
Remove the stems from half a pound each of red and white currants, (cost ten cents,) and pile them in regular layers high in the centre of a shallow glass dish, sifting a little po...
Cut the squash in thin slices and sprinkle with salt. Let it stand a few minutes, then beat an egg, in which dip the slices. Fry in butter and season with sugar or salt and pepper...
Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot with bits of butter and cover with a soft batter made of one cup milk, one egg, one tablespoonful butter, t...
The history of the "Hot Milk" Sponge Cake recipe dates back to the late 19th century. It was a popular choice for homemakers during that era because it was a simple yet delicious c...
Use equal parts of rhubarb and sugar, heat the sugar with as little water as will keep it from burning, pour over the rhubarb and let stand several hours; pour off and boil until i...
Peel large potatoes, cut them round and round as one pares an apple, fry in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle salt over them and serve.
A pint of rich milk, two and a half ounces of butter, one ounce and a half of sugar, two ounces of pearl sago, one ounce and a half of blanched almonds chopped very fine. Mix all t...
Savoy cabbage, also known as curly cabbage, is a versatile and nutritious vegetable that belongs to the Brassica family. It is characterized by its crinkled leaves and has a mild,...
Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and a tea-cup of thick cream, or melted butter. Add sufficient milk to enable you to roll it out--roll it out th...
1 dozen tomatoes cut up and enough water to cover them; a salt spoon of mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub together 2 heaping tablespoons of flour an...
Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends,...
With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is considered one of the choicest, and it i...
This popular sauce is composed of melted butter thickened with yolk of egg and flavored with mustard; it is used greatly for fish.
Wash and trim four heads of celery; set in a stewpan with a teaspoonful of vinegar, salt and cold water; boil until tender and drain dry. Make some sauce with a tablespoonful of bu...