Heat the broth in which the fowl for Sunday dinner was boiled, and when it is at the boiling point throw in quarter of a pound of rice, or fine macaroni, which will cost three or f...
Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth...
1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs. Soak the gelatine until perfectly s...
Rub to a smooth paste a quarter of a pound of cold, boiled fish; add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a ha...
Take a pound of beef cut in small pieces and fry it until brown. Remove and fry in the same pan the following vegetables: Three small radishes, three small carrots, three small oni...
Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs,...
Ingredients, two pounds of flour, a pint of milk, a good pinch of salt. Let all these ingredients be well mixed in a pan, and after dividing the paste into twelve equal parts, roll...
Grate the peels of four Seville oranges into a pint of water, then squeeze the juice into the water. Well beat the yolks of four eggs; put all together; and sweeten with double-ref...
Wet up rye flour with lukewarm milk, (water will do to wet it with, but it will not make the bread so good.) Put in the same proportion of yeast as for wheat bread. For four or fiv...
Take the good meat from a cold roast or boiled chicken and to every lb. allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a small grated nutmeg; salt and pepper...
Rinse and well shake off all moisture from a couple of cos lettuce, cut them up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful...
Take some cold boiled potatoes and cut them in rather thick slices lengthwise, dust with white pepper and salt, dip each slice in melted butter, broil over a clear fire until a nic...
When you buy a bunch of dried herbs rub the leaves through a sieve, and bottle them tightly until you need them; tie the stalks together and save them until you want to make what t...
Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to th...
With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled potatoes chopped fine. Season to taste and saute in hot Simon Pure Lard until brown, and pour over the follow...
Take milk and water of each a pint, bruised mustard seed an ounce and a half; boil these together till the curd is perfectly separated: then strain the whey through a cloth, and ad...
The Lepre Agro-dolce, also known as hare in sweet and sour sauce, is a traditional Roman dish that combines the rich flavors of game meat with the tangy sweetness of vinegar and su...
Make a batter just as you would for pancakes. Melt some butter or crisco in a baking dish and pour in half the batter. On this place a mixture of meat, potatoes, and onions prepare...
What will not _Luxury taste_? _Earth_, sea and air Are daily ransacked for the bill of fare. GAY. The truffle, like the mushroom, is a species of fungus, common in France and Italy...
Mince a pound of cold beef fine and mix with this three-quarters of a pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful of minced lemon peel. Make all into a t...
Beat four ounces of loaf sugar very fine: put it into an iron frying-pan, with an ounce of butter; set it over a clear fire, mixing it well all the time: when it begins to be froth...
Make a curry mince as for No. 9. See that when the meat is cooked there is plenty of liquid. Thicken this mince and gravy with bread crumbs and let stand. Cut the eggplant in half...
One cup of Armour's Star Ham, one third cup of French peas drained from their liquor, one third cup of celery, one third cup of English walnuts or hickory nuts, one pimento, two sm...
Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut small, a few carrots, onions, lettuce, and some parsley. When sufficiently boiled add a few mutton chops, whic...
One-half teaspoonful of mustard, one-half teaspoonful of sugar, one teaspoonful of salt and a dash of cayenne pepper; then add two raw egg yolks, beat well and stir in a teaspoonfu...
(Bistecca nel tegame) If you have a steak that does not appear to be too tender, put it in a saucepan with a little piece of butter and some good olive oil, with a taste of garlic...
Two cups sugar, one cup water, one tablespoonful vinegar, one teaspoonful butter. Cook until it hardens in water, pour out, and when cool pull until white.
Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of chopped mushro...
Take a qt. can of salmon, pick it over carefully, as there are a great many little bones. Season with salt and pepper and a little lemon juice. Pile neatly on a platter, arrange th...
History of Chocolate Cream Candy: Chocolate cream candy has been enjoyed for generations as a delicious and indulgent treat. The origins of this recipe can be traced back to the ea...