MISS GREEN. One peck of ripe tomatoes, one quart onions in an enamel kettle: boil till soft, mash and strain through a coarse sieve. One quart or more vinegar and from two to three...
Leeks are generally used to flavor soups, sauces and salads and are seldom brought to the table as a separate dish. However, they are semi-occasionally served as follows:--Boiled a...
Rub well into a round weighing forty pounds, three ounces saltpetre, let stand six or eight hours, pound three ounces allspice, one pound black pepper, two pounds salt, and seven o...
Bran muffins are a classic breakfast treat that have been enjoyed for centuries. With their dense and hearty texture, they provide a satisfying and wholesome start to the day. The...
Hungarian Spice Cakes, also known as "Pogácsa," are traditional Hungarian pastries that have been enjoyed for centuries. These delicious cakes have a rich history and are an integ...
Lemon extract is a versatile flavoring agent that adds a delightful tangy and citrusy essence to various culinary creations. Made from the peel of lemons steeped in alcohol, this e...
History of Maintenon Cutlets: Maintenon Cutlets are a delicious and flavorful dish that originated in France. This recipe takes its name from the Château de Maintenon, which is lo...
Recipe: Pickled Pears History: Pickling has been used as a preservation method for centuries, allowing people to enjoy fruits even when they are not in season. The art of pickling...
Take a nice ripe pineapple, grate it and sweeten to taste. Beat the whites of two eggs stiff and mix with the pineapple. Before serving, whip half a pint of cream and put on the pi...
History of Tomato Macaroni: Tomato Macaroni is a popular dish that combines the comfort of macaroni with the tangy flavor of tomatoes. This recipe has been passed down through gene...
Wash thoroughly 1 scant cupful of rice in cold water, put in a double boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful of butter, 2 tablespoonfuls of sugar,...
To the white of 1 egg add an equal quantity of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small balls,...
2 cups sugar 2 tablespoons vinegar 1 teaspoon cream of tartar 1 teaspoon lemon extract Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring,...
1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of butter 2 eggs 1/2 teaspoonful of salt If the hominy is cold left-over hominy, add...
Into one cup of cold boiled rice stir one pint of milk; beat the yolks of three eggs with a half cup of sugar together until light; add to them the rice and milk; add the grated ye...
Eggs Richmond is a delightful and satisfying dish that combines the richness of poached eggs with the creaminess of a savory cream sauce. This recipe famously originated in Richmon...
Fish chowder is a flavorful, hearty soup that has been enjoyed for centuries. Although its exact origins are not known, chowders have been a part of many coastal communities around...
A pound of flour, sifted. Half a pound of butter. Half a glass of wine, and a table-spoon of rose-water mixed. Half a pound of powdered white sugar. A nutmeg, grated. A tea-spoonfu...
MRS. W. R. DEAN. One tablespoon butter, one cup white sugar, two eggs, a little salt, one cup sweet milk, two tablespoons baking powder three cups of flour, one and one half teaspo...
Cut two pounds of the neck of veal, (cost twelve cents,) in cutlets, and put it in a sauce pan with two ounces of salt pork, (cost two cents,) a level tablespoonful of salt, half a...
Austrian Apple Strudel: A Classic Delight History: Apple strudel, known as Apfelstrudel in Austria, is a classic Austrian pastry that has captivated taste buds all over the world....
Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put these into a saucepan, cover with a pint of stock, and cook slowly until the vegetables are tender. Have...
If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dres...
The round of beef is the best piece to alamode--the shoulder clod is good, and comes lower; it is also good stewed, without any spices. For five pounds of beef, soak about a pound...
Recipe: Cauliflower Croquettes History and Fun Facts: Cauliflower croquettes are a delicious and popular dish that originated in France. The word "croquette" comes from the French...
1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of powdered sugar. Flavor with vanilla or...
From MRS. WHITING S. CLARK, of Iowa, Lady Manager. Cover a quart of green peas and a very small onion with hot water; boil till soft enough to strain through a sieve. Cream two tab...
Cream Filling Recipe: Cream filling is a classic and versatile recipe that can be used in various desserts, such as cakes, pastries, and donuts. It adds a rich, creamy texture and...
Mock olives are a delightful and unique alternative to traditional olives. While olives are native to the Mediterranean region, mock olives originated in America during the colonia...
Lyonnaise Potatoes Recipe History and Fun Facts: Lyonnaise Potatoes originated from Lyon, a city in France famous for its culinary traditions. This dish is a classic French comfort...