Whole rice, boiled in new milk, with a reasonable quantity of butter, to such a consistency as to roll out when cold. The board must be floured while rolling.
Ingredients: Ground rice, ground maize, sugar, one orange, eggs, salt, cream, Maraschino, almonds, preserved cherries. Weigh three eggs, and take equal quantities of castor sugar,...
2 cups brown sugar 2 eggs 3 cups flour 1/2 cup boiling water 1/2 cup sour cream 1/2 cup butter 1/2 cup grated chocolate 1 1/2 teaspoons soda Dissolve soda in boiling water and pour...
Take a round of beef, about fifteen or eighteen pounds; rub it well with three ounces of saltpetre, and let it lie for four hours in it. Then season it very well with beaten mace,...
1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yo...
Put the yolks of two eggs into a basin with an ounce of sifted sugar and a few drops of Nelson's Vanilla Essence; beat the yolks and sugar together for six minutes, or until the mi...
One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling water, place over the steam of a tea-kettle. When thoroughly dissolved add on...
Pare and quarter the quinces, and put as much water as will cover them; boil them all to pieces to make jelly, and run it through a jelly-bag. Take a pound of quinces, quarter them...
(Cotolette di baccala) Boil as explained above and, if the quantity is one pound or a little more put together two anchovies and some parsley, chopping everything together very fin...
Boil or poach them in the common way. Serve them on a piece of buttered toast, or on stewed spinach.
Frozen desserts have been enjoyed by generations of dessert enthusiasts, offering a delightful and refreshing treat to beat the summer heat. One such frozen dessert that has stood...
Pick them in dry weather before they are too large; cut them at both ends with scissars, that they may not be broken; put them into very dry bottles, and fill them up to the neck w...
Take four gallons of brandy; infuse a bushel of poppies twenty-four hours; then strain it, and put two ounces of nutmegs, the same of liquorice, and of pepper and ginger, and one o...
Procure sweet mellow apples, pare and grate them. To a pint of the grated pulp put a pint of milk, a couple of eggs, two table-spoonsful of melted butter, the grated peel of a lemo...
The leaves of Swiss Chard are boiled and used like spinach. The stalks and midrib are very broad and tender and when young are used like asparagus. The leaves of sorrel and spinach...
To make a cheese in the style of Stilton cheese, only much better, take the new milk of seven cows, with the cream from the milk of seven cows. Heat a gallon of water scalding hot,...
2 large potatoes. 6 onions. 2 teaspoons sage. 1 ounce bread crumbs. 2 ounces butter. 1/2 teaspoon each salt and pepper. Peel the potatoes and cut them lengthways into slices about...
1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Su...
Pare and slice cucumbers crosswise. Marinate in French dressing and place between rounds of buttered bread.
Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond ex...
Half a pound of mushrooms, wash, stem and skin as before. Cut into dice, put in a saucepan with the juice of half a lemon, a tablespoonful of butter and a slice of onion, a sprig o...
Pick over and wash two cups of dried peas. Soak them over night or for several hours in cold water. Put them on to boil in three pints of fresh, cold water and let them simmer unti...
Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, and cut them fine; slice two large onions very thin: put all these into a mortar, beat them thoroughly, and...
Sturgeons are good boiled or baked, but better fried. Before baking it, boil it about fifteen minutes, to extract the strong oily taste, and when baked, to eight or ten pounds of i...
Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe with a soft cloth wrung out in cold water. Scrape all the flesh from skin and bone; and put the head, bones a...
Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white. Butter the basin, or dish, and stick jar-raisins abo...
Cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish, having first rubbed it thick with butter; put apples in thin slices into the di...
(Croccante a bagno maria) Sugar, five and a half ounces. Sweet almonds, three ounces. Egg-yolks, five. Milk, one pint. Skin the almonds and chop them in little pieces about as big...
A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, boiled in small gravy or water; strain, and thicken it with butter and flour, adding a spoonful of soy, or...
Proceed as above, omitting the parsley, and letting the butter get hot in a frying pan, before putting the beans in; fry them a little, stirring them so that they will brown equall...