Pour half a pint boiling water over half a box gelatine; stir until dissolved. Into this squeeze the juice of three lemons, add two cups sugar; beat whites of four eggs to a stiff...
Six ounces of butter, the same quantity of sugar, three-quarters of a pound of flour, a couple of eggs, and a tea-spoonful of rosewater. Stir to a cream the butter and sugar, then...
Whipped cream is called for with so many dishes, that every little girl should learn how to prepare it. In the first place the cream must be very thick and very cold. In the cities...
Cook one pint of oysters in their own liquor or in a few spoonsful of salted water until they curl at the edges. Have ready a thick cream sauce, stir in the oysters, and cook a few...
Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs, Chablis, salt, herbs butter. Make a thin paste with a tablespoonful of flour, the yolks of two eggs, two Spoonsful o...
Take equal parts of ripe currants, grapes, raspberries, and English cherries. Bruise them, then mix cold water with them, in the proportion of four pounds of fruit to a gallon of w...
Peel and slice some young turnips, add an onion and carrot sliced, cover with boiling water and cook until tender. Mash them in the water and press through a fine sieve. To a pint...
A quarter of a cup of pearl tapioca, a cup of water, a pint of rich milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla extract, two eggs and a little salt. Soak the...
Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons. Beat up six eggs, pass them through a sieve, and put them into a saucepan with two ounces of butter and two tabl...
Half a pound of fine, juicy black cherries, five tablespoonfuls of fine bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one ounce of sweet chocolate grated. Put...
Select the smallest French carrots, wash and scrape them and boil until tender in as little water as possible. When done drain from the water, using it to make the sauce. Put a tab...
Allow equal weights of sugar and gages. Make a syrup of white sugar, and just water enough to cover the plums. Boil the plums slowly in the syrup ten minutes--turn them into a dish...
For one large ham take one pound of coarse sugar, one pound common salt, a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in a quart of strong ale, or porter....
The following is a Swedish dish: Take salted herring, some cold veal, an apple, and an onion, mince them all fine, and mix them well together with oil and vinegar.
The juice of two lemons, two eggs, piece of butter the size of a hickory nut, coffee-cup of sugar. Beat all together and boil until it thickens, stirring carefully. This is enough...
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock. Gently boil an ox tongue until you can peel off the skin, the...
Boil mealy potatoes very soft, peel and mash them. To four good-sized potatoes, put a piece of butter, of the size of a hen's egg, a tea-spoonful of salt. When the butter has melte...
Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of red wine vinegar, saltpetre, and bruise...
Boil a knuckle of veal in a gallon of water; skim and put to it half a pound of raisins of the sun, stoned, and the bottoms of two manchets, with a nutmeg and a half sliced, and a...
Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half t...
Take an anchovy, boil it in a quarter of a pint of water; put to it a blade of mace and some peppercorns; strain it off; then put to it two spoonfuls of cream, with butter and flou...
Pound rusked bread or crackers fine--butter scollop shells or tins, sprinkle on the bread crumbs, then put in a layer of oysters, a small lump of butter, pepper, salt, and a little...
Take them when fully ripe, let them remain on the stems. Make a rich syrup, allowing the same weight of sugar as barberries. When clarified, set it where it will get lukewarm, then...
A pint and a half of rich milk, a cup and a half of granulated sugar, the fourth of a vanilla bean. Put the milk and vanilla bean cut small into a double boiler over the fire. Melt...
First the sour milk! Not attractive as sour milk, but most delicious as cream cheese. Set one quart of sour milk on the stove where it will warm slowly, and let stand until the cur...
A can of corn, one good tart cooking apple, one tomato, a teaspoonful of finely chopped green pepper, a teaspoonful of grated onion, a teaspoonful of curry powder, a tablespoonful...
Lard the fillet of a loin of veal; put it into an earthen pan; steep it three hours with parsley, scallions, a little fennel, mushrooms, a laurel-leaf, thyme, basil, and two shalot...
Roll out some puff paste an inch thick, cut with a patty-cutter as many rounds as are needed, then with a smaller cutter stamp each round about half an inch deep. Bake in a quick o...
Half a pound of dry curd, commonly called cottage or pot cheese, six ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one white potato, one ounce of sweet almon...
Two dessert-spoonsful of New Century Sauce to half a pint of game gravy or sauce, and a small teaspoonful of red currant jelly.