Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become sof...
3 eggs. 3 tablespoons flour. 1/2 ounce butter. 3/4 pint milk. 1 teaspoon mixed herbs. 1/4 teaspoon salt. Well grease a pudding basin with the butter, and sprinkle in half a teaspoo...
Heat the ham in a double saucepan (bain marie). Boil the sweetbreads, blanch them and let them fry in some butter. Take flour and butter and melt them to a thick sauce, adding a tu...
One pound of fine flour well dried and sifted, three quarters of a pound of fine sugar, also well dried and sifted. Work one pound to a cream with a noggin of brandy; then add to i...
Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little salt; steam three hours...
1 medium-sized vegetable marrow. 4 ounces semolina. 1 pint water. 2 eggs. 1 onion. 1 teaspoon sweet herbs. 1 teaspoon salt. 1 teaspoon pepper. 2 ounces butter. After washing the ma...
Take one pound of almonds, blanch them; then take one pound of double-refined sugar, beaten very small; crack the almonds, one by one, upon the tops; put them into the sugar; mix t...
Put your milk on the fire, and let it boil up--then remove it from the fire, and let it cool. Beat for each quart of the milk, if liked rich, the yelks and half the whites of six e...
Carefully wash an ox brain, and boil it for a quarter of an hour in well-seasoned stock. When the brain is cold, cut it into slices as thin as possible, dip each of them in batter,...
Take either morella or carnation; stone the fruit; to morella cherries take the jelly of white currants, drawn with a little water, and run through a jelly-bag; to a pint and a hal...
Peel and slice thin a quart of Bartlett pears, (cost fifteen cents,) lay them in a glass dish, pour over them a little wine, and sprinkle them plentifully with powdered sugar. Let...
Take the damsons full ripe, and squeeze out the stones, which put into the preserving-pan, with as much water as will cover them: let them simmer till the stones are quite clear, a...
Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following: To six apples all...
Put four or five pieces of ginger through your meat chopper. Stir this paste into a half cupful of orange marmalade. Put between slices of buttered bread, press them together, trim...
Take five large lemons and rasp off all the outside; then squeeze the lemons, and put what you have rasped off into the juice; let it stand two or three hours, if all night the bet...
Boil two ounces of maccaroni in plenty of water an hour and a half, and drain it through a sieve. Put it into a saucepan, and beat a little bit of butter, some pepper and salt, and...
Wash one pound of rice six or eight times in warm water; put it into a stewpan upon a slow fire till it bursts; strain it through a sieve; add to the rice one pound of sugar, previ...
The famous dainty from the town of Bakewell, Derbyshire, England. PASTE 6 oz. flour 2 oz. margarine 1/2 small spoon baking powder MIXTURE 1 1/2 ounces butter 3 ounces sugar 2 eggs...
The Chocolate Cake recipe has been a beloved treat for many generations. Its rich and decadent flavor make it a favorite dessert for special occasions and celebrations. The origins...
1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a thin batter. Add melted butter at the...
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and y...
Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and immediately after they are done, while steaming hot, put the potatoes into a clean saucepan, and break or m...
It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment th...
History of the Recipe: No. 145 Perniciotti Alla Gastalda, also known as Partridges Gastalda-style, is a classic Italian dish that dates back to the 19th century. The recipe origina...
Dissolve one teaspoon of Armour's Extract of Beef in one quart of water, add one half cup of cooked rice, and a tablespoon of onion juice. Add one teaspoon of celery seed and cover...
A table-spoonful of flour, a spoonful of cream or milk, some currants, an egg, a little sugar and brandy, or raisin wine. Make them round and about the size of an egg, and tie them...
(Salsa gialla) This sauce is especially good for boiled fish, and the quantities indicated below are sufficient for a piece of fish or a whole fish weighing about a pound. Put on t...
1 dozen young carrots. Water. 1 teaspoon salt. 1 strip lemon peel. Scrape the carrots and throw them into cold water; then place them in a saucepan with sufficient water to cover,...
Into one pound of flour rub three ounces of butter; with a spoonful of yest, mixed up with warm milk, make it into light paste; set it before the fire to rise. When risen nearly ha...
Cook the eggs as directed in the foregoing Number, and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it beco...