4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (...
ESPECIALLY FOR TURKEYS. One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother a small onion in a lar...
Fry a sliced onion with a teaspoonful of curry powder; then add a little flour for the gravy. When this is mixed quite smooth, add a teacup of water or milk or cocoanut milk. Cook...
Fish is richer in flesh-forming elements than game, poultry, lamb or veal, but it contains less fat and gelatin. It is easily digested, and makes strong muscular flesh, but does no...
First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the...
Put bunches in a colander and pour cold water over them. Drain and chill, and arrange prettily on dish. Always be sure to remove the imperfect grapes.
I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of this assumption is the fact. And, let me tell yo...
Boil four large potatoes, and at the same time steep a fourth package of hops in sufficient water to cover them. Mash the potatoes through a colander, strain over them four cups of...
Put a bushel of flour into a trough, or a large pan; with your fist make a deep hole in the centre thereof; put a pint of good fresh yeast into this hollow; add thereto two quarts...
When the hams have been well pickled, as shown in the preceding Number, they must be pressed between boards with heavy stones to render them flat; the hams should remain in press f...
The juice of two large lemons, rather more than an equal quantity of white wine, and an immoderate proportion of sugar, put into a deep round dish. Boil some cream or good milk, an...
One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness--not the very fine sold in most gro...
Take to each pound of raspberries half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint, and a pound of double-refined sugar. Stew or...
After having boned your goose and fowl, season them well, and put your fowl into the goose, and into the fowl some forcemeat. Then put both into a raised crust, filling the corners...
Take the Juice of red and white Rasberries; (if you have no white Rasberries, use half Codling-Jelly) put a Pint and half of the Juice to two Pound of Sugar; let it boil, scum it,...
Sons of Apicius! say, can Europe's seas, Can aught the edible creation yield Compare with _turtle_, boast of land and wave? GRAINGER. And, zounds! who would grudge _Turtle soup_, t...
Scald the hair off; trim and pare it, and make it look as neat as possible. Take out the bones, and have ready palates boiled tender, hard-boiled yolks of eggs, oysters just scalde...
1 quart berries 2 cups sugar 1 1/2 large cups of hot or cold water pinch of soda Wash and make a little slit in each berry. For each quart of berries put one and a half large cups...
All kinds of fruit pies are made as shown in the foregoing Number.
If you're looking for an adventurous recipe that embodies the quintessential flavors of traditional Italian cuisine, then Cervello Alla Villeroy, or calf's brains, is the dish for...
Mix together one pound of flour, and two ounces of sifted sugar; rub into it half a pound of good butter, and make it into a paste not over stiff. Roll it out for your pans. This p...
Take three quarts of new milk; put in as much runnet as will turn it; whey the curds very clean; break them small with your hands; put in nine yolks of eggs and one white, a handfu...
Put small cucumbers in a dish with one-half cup salt to two quarts cucumbers; cover with boiling water and let stand all night. Remove from brine, place in granite kettle, cover wi...
Heaping tablespoonful of butter. When hot, stir in two heaping tablespoonfuls flour, one-half pint of milk, and stir until smooth and well cooked; chop three hard-boiled eggs, and...
Mix three table-spoonfuls of mustard, one of salt, and cold spring water sufficient to reduce it to a proper thickness.
Polpettine Alla Salsa Piccante, also known as beef olives, is a traditional Italian dish that combines thinly sliced beef steak, flavorful forcemeat, and a rich tomato sauce. This...
I recommend you to buy Patna rice, as it is the cheapest; it is best to soak it in water over-night, as it then requires less time to boil it, and moreover, when soaked, the rice b...
To 1/2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound allspice (whole) 1 ounce cloves 3 small...
Salmone Alla Perigo, also known as Salmon Perigo, is a delightful seafood dish that originated in Italy. It showcases the rich flavors of salmon combined with a flavorful forcemeat...
Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and fry them of a brown colour with a little dripping fat, in a good sized sauc...