Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purees may be used for ice creams.
Remove the fillet from a fine loin of mutton, trim away every particle of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut it lengthways into slices as thin as...
Lay the Oranges in Water three Days, shifting them every Day; then put them into scalding Water, keeping them in a Scald, close cover'd, 'till they are green; then boil them 'till...
Take half Rasberries and half white Currants, almost cover them with Water; boil them very well a Quarter of an Hour, then run them thro' a Jelly-bag, and to every Pint of Jelly ha...
Take Cucumbers of the same Bigness that you wou'd to pickle; pick them fresh, green, and free from Spots; boil them in Water 'till they are tender; then run a Knitting-needle throu...
To every quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter,...
Procure two large live lobsters; chop them up while raw, shells and all; put them into a mortar with three-fourths of a pound of butter, three raw eggs, and one quarter of a pound...
1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1 teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour. FROSTING.--Whites of 2 eggs, 6 heaping tablespoons grate...
This batter will do nicely for chicken, fish, clams, cold boiled parsnips, or fruit of any kind, of which you wish to make fritters. The oil is added to it for the purpose of makin...
Recipe: Gefillte Milz (Milt) History: Gefillte milz, or stuffed milt, is a traditional Jewish dish that has been enjoyed for centuries. Milt, also known as spleen, is a lesser-know...
1 quart soaked lentils. 1 quart water. 4 ounces butter. 1 teaspoon salt. A pinch of sweet herbs. 6 cloves. 6 allspice. 12 peppercorns. 1 inch cinnamon stick. A piece of mace size o...
Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method:--Firs...
Put a dozen sage leaves into a tea-pot, pour boiling water upon them, and, after allowing the tea to stand for five or ten minutes, it may be drunk with sugar and milk, in the same...
Take some salt herring, a half for each person, and soak them for a day in water. Skin them, cut them open lengthwise, take out the backbone, and put them to soak in vinegar. Then...
Mash the Currants, and strain them thro' a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then p...
Take apples, of a light green, without any spot or redness, and rather sour; cut them in quarters, taking out the cores, and put them into a quart of water; let them boil to a pulp...
Fish. Codlings, some turbot, which goes out this month, skate, thornback, maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, gudgeons, roach, eels, oysters, c...
String the beans and boil them in hot water with salt; when done and drained, put them into a saucepan, with butter, a pinch of flour, chopped parsley, pepper and salt, and stir th...
Put a pint of milk with a bit of cinnamon to boil, mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quick...
The cook usually divides the body before it is sent to the table, and garnishes the dish with the jaws and ears. The first thing is to separate the shoulder from the carcass on one...
3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of milk, and 2 eggs, well beaten.
To one bushel tomatoes use one small measure onions; boil and sift; one handful salt, one tablespoonful mustard, one tablespoonful cayenne pepper, two tablespoonfuls black pepper,...
Make apple jelly rather strong, and strain it through a woollen bag. Put as many white pear plums as will give a flavour to the jelly; let it boil; strain it again through the bag,...
History of Lingua Alla Visconti (Tongue) Lingua Alla Visconti, also known as Tongue alla Visconti, is an Italian dish that dates back to the Renaissance era. It is named after the...
Take about three Dozen of Apricocks, pare them, and put thereto a Pound of fine Sugar, and boil them to Pieces; then put to them two Quarts of Codling-Jelly, boil them together ver...
Two eggs, one-half cup white flour, one cup milk, one cup corn flour, one tablespoonful butter, one teaspoonful salt, one heaping teaspoonful baking powder. Pour enough boiling wat...
To fry oysters, select large, choice ones, and dry in a napkin. Taking one at a time, roll in cracker crumbs, season with salt and pepper, dip in beaten egg, and cover thoroughly a...
Be careful about measuring. Do not think you can guess just right every time; you cannot do it. One day the dinner will be a great deal better than another, and you will wonder why...
Recipe No. 116: Frittura Di Bottoni E Di Animelle (Sweetbread and Mushroom Fritters) History: Frittura Di Bottoni E Di Animelle, also known as Sweetbread and Mushroom Fritters, is...
Zuppa Primaverile, or spring soup, is a delightful dish that celebrates the vibrant flavors of the season. It is a clear soup that allows the freshness of the vegetables to shine t...