Peel two or three medium-sized potatoes and cut in slices about a quarter of an inch thick, fry in boiling fat--when they are a nice brown they are done--drain on paper for a momen...
For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture a...
Hang up a ham two days; beat it well on the fleshy side with a rollingpin; rub in an ounce of saltpetre, finely powdered, and let it lie a day. Then mix together an ounce of sal pr...
Take three cups of stewed rhubarb, put in a saucepan over the fire, sweeten to taste, and when hot add two ounces of butter and three ounces of bread crumbs dried and rolled fine,...
Wash half a cupful of rice, drain from the water, have on the fire a very large saucepan nearly full of salted boiling water. Turn the rice into this and boil hard for twenty minut...
Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it...
Carpets should be taken up and shook thoroughly, if in constant use, as often as three or four times in a year, as the dirt that collects underneath them wears them out very fast....
Lay sponge or Savoy cakes in a deep dish--pour on white wine sufficient to make them quite moist. Make a rich boiled custard, using only the yelks of the eggs--turn it over the cak...
Scoop your melons clean from the pulp; fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best whit...
Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes, salt, eggs, butter, smoked tongue or ham. Prepare a puree of fowl or turkey and a small quantity of grated tongue or h...
Pare and cut into dice some young turnips, cook them tender in as little water as possible, salt when nearly done. Have ready a cream sauce, nicely seasoned, and after draining the...
Cut the veal into small pieces; season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots; let them stew in water, with a little butter, or port wine,...
Boil and mash very fine four medium sized potatoes. Put half a cup of rich milk and a generous heaping tablespoonful of butter in a saucepan over the fire. When the milk comes to a...
One pound of sugar, three quarters of a pound of butter, a pound and a half of flour, twelve eggs, a gill each of wine, brandy, and of milk. Mix the sugar and butter together--when...
A most refreshing beverage on a very warm day is a lemonade made from the juice of two lemons, a half cupful of sugar and eight glasses of water, to which is added the pulp of a sm...
Beat three yolks of eggs light, add to it half a cup of milk, half a cup of water, one cup of flour, and a little salt, mix until smooth, then stir in the whites of three eggs beat...
Take the juice of red and white raspberries; if you have no white raspberries, put half codling jelly; put a pint and a half of juice to two pounds of sugar; let it boil, and skim...
Yolks of two eggs, or one whole egg, well beaten, added to five tablespoons boiling vinegar. Add butter the size of an egg. Cook in a pan of boiling water. When cool, season to tas...
When feather beds become soiled or heavy, they may be made clean and light by being treated in the following manner: Rub them over with a stiff brush, dipped in hot soap-suds. When...
Cut off the roots of the tongues, they are not good smoked, but they make nice pies. Take out the pipes and veins, boil them till tender, mince them fine, season the meat with salt...
Chop the nuts very fine, butter the bread before cutting from the loaf, sprinkle the nuts thickly over the butter, press two slices together. Boston brown bread with raisins is als...
Stir enough sifted Indian meal into a quart of boiling milk or water, to make a very stiff batter--then stir in a couple of table-spoonsful of flour, three of sugar or molasses, ha...
French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushr...
Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan. Boil quarter of a pound of rice in milk until it is quite soft and pulpy, drain off the milk and add to the rice an...
Soak a quarter of a box of gelatine in half a cup of milk for half an hour, then place the bowl over steam until the gelatine is perfectly dissolved. Add to it four ounces of granu...
To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quan...
Allow three-quarters of a pound of sugar to a pound of fruit. Put the fruit in a preserving kettle over the fire and boil fifteen minutes, mashing a little to prevent sticking to t...
Wash and cut in half two dozen dried figs, slice very thin one small lemon, add to the figs, put in a saucepan and pour over them cold water almost to cover. Let them cook until th...
1 cup flour 1/2 teaspoon Baking powder 1/4 teaspoon salt 1 heaping tablespoon of butter Sift the dry ingredients together and work in the butter. Mix with enough milk to make a sti...
Peel off the outside skin, cover with boiling water, cook five minutes, drain, and cover with fresh boiling water, well salted. Cook until tender, the length of time depending on t...