Cut the cutlets very small; trim all round, taking off all the fat; cut off the long part of the bone; put them into a stewpan, with all the trimmings that have been cut off, toget...
Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce. Boil one pound of broad beans in salt and water, skin and cook them in a saucepan with a quarter pint of reduced stock...
Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir al...
The following are the proportions for two hams, or pigs' faces: Boil one pound of common salt, three ounces of bay salt, two ounces and a half of saltpetre, and one pound of the co...
The rice cups will be delicious for dessert, if instead of using cold meat they are filled with mince meat or raisins that have lain in cold water until they have swelled. When bak...
Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of bread, gravy. Take off the outside leaves of a lettuce, blanch and drain them well. Put on each leaf a mixture of...
If our small cook wishes to serve a hot dish, however, in a hurry for company, she can make to use with her canned fish, the favorite white sauce. For this she must first melt one...
Take seven pounds of fruit, three pounds sugar, one quart vinegar, one-half ounce each mace, cinnamon and cloves, and scald all together. Take out the fruit and boil the syrup down...
For light biscuit, take one of the three parts cut for the bread, twist off little pieces the size of an egg, roll smooth without working, wet over the top with melted butter or mi...
Pare the pines, and cut them in slices of about the same thickness as you would apples for fritters. Take the weight of the fruit in the best sugar; sift it very fine, and put a la...
White Part.--One cup sugar, one-half cup butter, whites of three eggs, two cups flour, one-half cup sweet milk, one teaspoon baking powder. Dark Part.--One cup brown sugar, one-hal...
Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours. At serving time, stir in a pint of cream, whipped to a stiff froth, dish in parfait glasses, and send to...
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives, anchovy butter, white truffles, mushrooms in o...
Often in buying potatoes one finds a quantity of little ones usually considered "too small to be bothered with." They seem hardly worth peeling, but if scrubbed clean and boiled as...
After the child has fully mastered this recipe, let her next try some ginger cookies. To a half a cupful of molasses, one teaspoonful of soda, half a cupful sour milk, half a cupfu...
Ingredients: Stock, eggs. Whip up three or four eggs, gradually add good stock to them, and keep on whisking them up until they begin to curdle. Keep the soup hot in a bain-marie.
Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham; cut a couple of onions small, and put them in; cut to pieces half a dozen mushrooms a...
Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus, marjoram, salt, pepper, butter. Chop a little sorrel, a small bit of onion, mint, parsley, marjoram, and fry in two oun...
Ingredients: Stock, semolina, Parmesan. Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gradually, and stir to keep it from getting l...
Such winter vegetables as turnips, carrots and parsnips should be well washed, peeled, cut in small pieces and cooked in boiling salted water for sixty minutes, more or less, depen...
Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls. Pound half a pound of lean veal in a mortar, then add three ounces of cooked ham with some fat in it, the yol...
Ingredients: White sauce, fowl stock, butter. Put three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling add half a cup of concentrated fowl stock....
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock. Make a light-coloured roux by frying two ounces of butter and two ounces of flour, stir in some white stock and keep i...
Easy chocolate creams require two cupfuls of confectioner's sugar, with a few teaspoonfuls of milk to moisten enough to work like dough, and a quarter teaspoonful of vanilla. Knead...
Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2), tongue, butter, truffles. Butter a smooth mould, then boil some macaroni, but take care that it is in long p...
The wool must be scalded off in the same manner as the hair is taken off a little pig, which may be done at the butcher's; then wash and parboil it; cut the meat from the bones, an...
Ingredients: Rice, anchovies, butter, stock, and onions. Scale an anchovy, pound it, and fry it in butter together with a small onion cut across, and four ounces of boiled rice. Ad...
Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small bit of onion, fry it slightly in butter and...
Ingredients: Veal, sweetbread, calf's brains, ox palates, mushrooms, fonds d'artichauds, cocks' combs, eggs, Parmesan, bread crumbs. Cook two ox palates as in the last recipe, then...
Mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar, and a tea-cupful of milk, in a small clean saucepan; stir this on the fire until it boils, and k...