Ingredients: Calf's brains, stock, butter, parsley, lemon. Boil half a calf's brain in good stock for ten minutes then drain and pour a little melted butter and the juice of half a...
Ingredients: New potatoes, oil, white vinegar, onions, parsley, tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar, watercress, cucumber, truffles. Steam as many new...
Ingredients: Tendons of lamb, butter, parsley, onions, stock. Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy.
Cook your potatoes, rub them through the sieve, add pepper and salt, two or three eggs, lightly beaten, mixing both yolks and whites, and according to the quantity you are making a...
Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce. Prepare the fillets as above (No. 66), and put on each a layer of white forcemeat of fish...
Calico clothes, before they are put in water, should have the grease spots rubbed out, as they cannot be seen when the whole of the garment is wet. They should never be washed in v...
Beat, until light, the yolks of six eggs; add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alt...
Bottles and vials that have had medicine in them, may be cleansed by putting ashes in each one, and immersing them in a pot of cold water, then heating the water gradually, until i...
Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too ho...
Take two good-sized parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and fine through a...
Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers. Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls'...
Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread crumbs, cream, lemon. Detach the oysters from their shells and put then into china shells with their own liq...
Make first of all a very thick white sauce of flour, milk, and butter, not forgetting also salt and pepper; when it is very thick add grated Gruyère cheese, in the proportion of a...
The peaches should be gathered before they are too ripe; they should be of the hard kind--old Newington or the Magdalen peaches are the best. Rub off the down with a flannel, and l...
Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times...
Put Newington peaches in boiling water: just give them a scald, but do not let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in l...
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper. Braize two fowls' livers in butter, then pound them up, and mix with a little cream, a tablespoonful of gra...
Roll the puff paste thin, cut in strips an inch wide and about twelve inches long; wind these around the forms overlapping the paste as it is wound. Brush over with beaten egg and...
Boil a young cabbage or part of one until perfectly tender, when done drain all the water from it in a colander, place in a vegetable dish and pour over it a rich cream sauce.
Ingredients: Honey, almonds, filberts, candied lemon peel, pepper, cinnamon, chocolate, corn flour, large wafers. Boil half a pound of honey in a copper vessel, and then add to it...
Two yolks of eggs boiled hard must be bruised very fine, with a tea-spoonful of cold water; add a tea-spoonful of mustard, and two table-spoonfuls of salad oil. When these are well...
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager. Two large onions, sliced and fried with one cup of finely chopped salt pork. Add to it three pints of boiling milk and juice of...
Make crust as directed for apple dumplings, turn on to a floured board, cut out with a biscuit cutter and bake twenty minutes in a hot oven. On removing, break each biscuit in half...
New ovens, before they are baked in, should have a fire kept up in them half a day. As soon as the wood is removed, put up the lid of the oven. It should not be used for baking unt...
Egg and breadcrumb some thick slices of veal; fry and garnish with boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in Julienne strips, pepper, salt, and...
Cut your legs of pork like hams; beat them well with a wooden mallet, till they are tender, but great care must be taken not to crack or break the skin, or the hams will be spoiled...
Cut off with the legs of young well grown porkers part of the flesh of the hind loin; lay them on either side in cloths, and press out the remaining blood and moisture, laying plan...
Take a ham of fifteen or eighteen pounds weight, two ounces of saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce of bay salt, and one ounce of sal prunella,...
This excellent vegetable can be dressed either in a bechamel sauce, or with butter and lemon-juice. It is gently stewed, first of all, and it requires pepper and salt. The sauces c...
It often happens that you have among the strawberries a quantity that are not quite good enough to be sent to table as dessert, and yet not enough to make jam of. Put these strawbe...