Chop twenty-five large hard-shell clams, very fine, and put them aside; fry half a chopped red onion in an ounce of hot butter; add a teaspoonful of chopped celery tops, a blade of...
The history of the Raised Cake recipe dates back many generations and has been passed down through the Hershberger family of Tiffin, Ohio. Mrs. Jennie Hershberger, a beloved member...
Soft gingerbread is a beloved classic dessert that has been enjoyed for generations. Originating from New Orleans, this old-fashioned recipe combines the rich flavor of molasses wi...
To Fry Hot Mush - Mrs. T. H. Linsley History and Fun Facts: Hot mush, also known as cornmeal mush or simply mush, is a traditional dish that has been enjoyed for centuries. It has...
Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well--do no...
Chili, as prepared in New Mexico, is a beloved recipe that has a rich history. The flavors of New Mexican chili reflect the fusion of Spanish, Native American, and Mexican cuisines...
Each mortal has his pleasure; none deny Scarsdale his bottle, Darby his _ham pie_. DODSLEY. Take two pounds of veal cutlets, cut them in middling sized pieces, season with pepper a...
Peel and put them in boiling milk, (water will do, but it is not as good.) When boiled tender, take them up, salt them, and turn a little melted butter over them.
History of the Recipe: The recipe for this good and inexpensive salad dressing dates back to a time when resources were scarce, and people had to make the most of what they had. Th...
History and Fun Facts: Beccaccini Alla Diplomatica, or Snipe in Diplomatic Style, is a classic Italian dish that originated in the 19th century. It is said to have been a favorite...
Triglie Alla Marinara, also known as Mullet in Marinara Sauce, is a delicious Italian seafood dish that is not only flavorsome but also easy to prepare. This recipe has been enjoye...
Skin and wash the rabbit, and cut it up in pieces; fry these brown with a bit of butter, season with chopped onions, parsley, and winter savory, pepper and salt, shake in a good sp...
Pray a slice of your _liver_. GOLDSMITH. Wash and wipe it, then cut a long hole in it, and stuff it with crumbs of bread, chopped, an anchovy, a good deal of fat bacon, onion, salt...
Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.
History of Aunt Sarah's Good And Cheap "Country Fruit Cake": Aunt Sarah's Good And Cheap "Country Fruit Cake" has a long and cherished history in our family. This recipe has been p...
For those who would excel in cake making these admonitions are offered: First--Cream the shortening. Second--Add sugar slowly and cream it again. Third--Add yolks of eggs well beat...
3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour Bake in a quick oven in buttered baking dish.
Hickory Nut Cakes Recipe History: Hickory nut cakes have long been cherished as a delightful treat that combines the rich and nutty flavor of hickory nuts with a sweet and tender c...
'Tis said that the gods, on Olympus of old, (And who the bright legend profanes with a doubt!) One night, 'mid their revels, by Bacchus were told, That his last butt of nectar had...
Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and...
Soft Ginger Cakes Recipe: History and Fun Facts: Soft Ginger Cakes have a rich history dating back to the early 19th century. They were a popular dessert in America during that tim...
Seven pounds grapes, one pint vinegar, three and one-half pounds sugar (or more if you like), one-half ounce ground cloves, one-half ounce ground cinnamon. Slip the pulp out of the...
Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To every seven pounds of fruit take five pounds of granulated sugar, a pint of vinegar, two tablespoonfuls of c...
Take half a bushel of green walnuts, before the shell is formed, and grind them in a crab-mill, or beat them in a marble mortar. Squeeze out the juice, through a coarse cloth, wrin...
Fried Tomatoes With Cream Sauce Recipe History: Fried tomatoes with cream sauce is a classic dish that has been enjoyed for generations. Tomatoes, a versatile fruit, have been a st...
First bake a shell as for lemon pie, then make a filling as follows: Mix one tablespoon of cornstarch in a little cold water, and over this pour one cupful of boiling water. To thi...
Prepare some paste, as in No. 101, and use this to make a jam tart, as directed for making a mince-pie, using any kind of common jam, instead of mince-meat, for the purpose.
History of Lingue Di Vitello All'italiana: Lingue Di Vitello All'italiana, or calves' tongues in Italian style, is a traditional Italian dish that has been enjoyed for centuries. T...
Recipe: Cetriuoli Alla Parmigiana (Cucumber) History of the Recipe: Cetriuoli Alla Parmigiana, also known as Parmesan cucumbers, is a unique and appetizing dish originating from It...
For the dough: One pint flour, one-half cup butter, stir together; one teaspoonful baking powder, and milk to make a dough. Roll, cut in squares. Fill with apple or any fruit desir...