Scald and peel tomatoes and cut holes in the top of each. Make a rich salad dressing, into which stir some cold peas, beans and beets, finely chopped. Stuff the tomatoes with this,...
Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, and stir into it three teasp...
Take a pint of apple purée and add to it three well-beaten eggs, a taste of cinnamon if liked, quarter of a pound of melted butter and the same quantity of white powdered sugar. Mi...
Into a quart of thick sweet cream put the juice of three lemons, with the rind finely grated; sweeten it to your taste; beat it very well; then put it into a sieve, with some fine...
Two ounces of veal, six carrots, two turnips, one table-spoonful of gum arabic, one table-spoonful of rice, two quarts of water; simmer for about two hours.
Rhubarb Pudding Recipe: History and Fun Facts: Rhubarb has a long history in culinary traditions around the world. Originally cultivated in ancient China for its medicinal properti...
Take some double-refined sugar, sifted; wet it with the juice of lemon pretty thin, and then scald it over the fire till it candies on the top. Then put it on paper, and rub it abo...
With rich conserve of _Visna cherries_, Of orange flower, and of those berries That----. MOORE. Take the stones and stalks from two pounds of clear, fine, ripe cherries; mix them w...
A dish that I have done for those who like curry flavoring is the following. Take any cold cooked vegetables, and cutting them in small pieces, roll them in a thick white sauce whi...
Put the juice of a lemon, with the rind grated, into a dish: sweeten it to your taste; boil a quart of cream till it is reduced to three half pints; pour it upon the lemon, and let...
Eleven ounces of coriander seed, six drachms of cayenne pepper, one ounce of cummin, one ounce and a half of black pepper, one ounce and a half of turmeric, three drachms of cloves...
No. 88 - Coste Di Vitello Imboracciate (Ribs of Veal) History: Coste Di Vitello Imboracciate, also known as Ribs of Veal, is a classic Italian dish that has been enjoyed for many g...
1/2 peck green peas. 1 cabbage lettuce. 1 onion. 1 egg. 1 tablespoon chopped mint. 1/2 teaspoon salt. Puff or short paste. Shell the peas, and boil them in a little water with the...
Lay an Ounce of Gumboodge in Water 'till it is all melted, Half a Quarter of a Pint of Water is sufficient; then take an Ounce and Half of Stone-Blue dissolv'd in a little Water, p...
History of Chocolate Pudding: Chocolate pudding is a delightful and indulgent dessert that has been enjoyed by people for centuries. The roots of this sweet treat can be traced bac...
MRS. ANDREW THOMSON. White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a butt...
Mince a quarter of a pound of underdone mutton, taking care to have it free from skin and fat. Mix with it a tablespoonful of rich gravy--that which is found under a cake of drippi...
Astachi All'italiana, also known as lobster Italian style, is a delicious and elegant dish that showcases the flavors of lobster combined with an array of complementary ingredients...
Coscia Di Manzo Al Forno, also known as rump steak, is a delicious Italian dish that is packed with flavors. The dish involves larding a piece of rump steak with lean ham, seasonin...
For a good common pie-crust allow half a pound of shortening to a pound of flour. If liked quite short, allow three-quarters of a pound of shortening to a pound of the flour. Pie c...
Very suitable for young children. 1/2 pint water. 24 lumps sugar. 6 apples. A little cinnamon or cloves. Dissolve the sugar in the water, then add the cloves and apples (which shou...
Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces of butter; beat them fine in a mortar, and make them up in cakes that will cover a piece of bread of the size...
Take one peck of wheaten flour, six pounds of rye flour, a little salt, half a pint of good yest, and as much warm water as will make it into a stiff dough. Let it stand three hour...
Mountown! the Muses' most delicious theme, O, may thy codlins ever swim in cream! The rasp and strawberries in Bordeaux drown, To add a redder tincture to their own! Thy white wine...
Measure beans (marrowfat are best), put them in cold water and parboil fifteen minutes and drain; use the Boston bean pot. For three pints of dried beans add three level teaspoonfu...
1/4 pint soaked lentils. 1 pint water. 1 1/2 ounces butter. 1 small apple. 1 onion. A pinch of powdered mace. 1 teaspoon flour. 1 teaspoon salt. 6 peppercorns. 1/2 teaspoon white s...
One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for...
Salmone Alla Genovese is a classic Italian dish that originated in the coastal region of Liguria, where Genoa, the capital city, is located. This dish showcases the freshness and s...
Drain the syrup from a tin of pineapple, boil it down to half. Cut the best part of the pineapple into neat little squares, pound the remainder, which press through a strainer. Mak...
Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter. Stir butter and salt into mush when warm; let cool, then add eggs, a cup of milk and two teaspoonfuls of bak...