A Curd Pudding
Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and...
1920 recipes
Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and...
Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and...
Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well--have a large pot of water boil...
Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop s...
Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, c...
HAVE the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of b...
Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices,...
Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out squar...
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes.
Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with...
Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or ro...
Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water...
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Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of butter, the same o...
Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite ligh...
Wash a pint of small homony very clean, and boil it tender; add an equal quantity of corn meal, make it into a batter wi...
Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll...
Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, w...
Dredge the fish well with flour, sprinkle salt and pepper on them, and fry them a nice brown; set them by to get cold; p...
Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficie...
Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour--make it into a paste with new milk, b...
Pare some apples, and cut them in thin slices--put them in a bowl, with a glass of brandy, some white wine, a quarter of...
Wipe apples, remove stem and blossom ends, and cut in quarters.
Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin--then a layer of powdered s...
Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much water as will cover the fru...
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let the...
Put a portion of acetate of potash, (sal diureticus,) into a smelling bottle; mix gradually with it half its weight of s...
Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the st...
Drain and rinse stalks of canned asparagus.
Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepar...
Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a...
Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat...
Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of mol...
Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, spri...
Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sid...
Prepare and bake same as white potatoes.
Remove one section of skin from each of four bananas.
Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding three-fourths tabl...
Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries...
Is made the same way--you may add a little white wine to both; it will give an agreeable flavour.
Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal...
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Take six spoonsful of flour and three of corn meal, with a little salt--sift them, and make a thin batter with four eggs...
Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of...
Get a round of beef, lard it well, and put it in a Dutch oven; cut the meat from a shin of beef, or any coarse piece in...
Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle; make a forcemea...
Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will...
Cut nice steaks, and stew them till half done, put a puff paste in the dish, lay in the steaks with a few slices of boil...
The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more...
Cut remnants of cold broiled steak or roast beef in one-inch cubes.
Take the bone from a round of beef, fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of m...
Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes--thicken it very smoothly with...
Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, ad...
Follow recipe for Currant Jelly, using blackberries in place of currants.
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Cut remnants of cooked lamb in cubes or strips.
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressin...
Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I.
Preheat oven to 450°F (230°C). Dry the beef cubes thoroughly with paper towels—this is essential for proper browning.
Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it...
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Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy--add three eggs and a gill of molasses;...
Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the...
Pour a quart of boiling milk over four little rolls of bread--cover them up, turning them occasionally till saturated wi...
Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.
Select potatoes of uniform size.
Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skin...
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups.
Make same as Consommé, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when cl...
The centres of bonbons are made of fondant shaped in small balls.
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Wipe, and cut meat in inch cubes.
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Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes--drain it on a sieve, be...
Remove skin and seeds from white grapes and cut in halves lengthwise.
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Grate the crumb of a stale loaf, and pour on it a pint of boiling milk--let it stand an hour, then beat it to a pulp; ad...
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Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-half tablespo...
Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown...
Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat baco...
The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape t...
Broil in a greased broiler until brown on both sides.
Prepare them as above directed--broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a...
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Wipe beef, and cut the lean meat in inch cubes.
Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water;...
Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very l...
Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water--have ready one larg...
Boil a quart of milk--and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes...
Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which...
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or f...
Boil the feet till very tender, cut them in two and pull out the large bones, have half a pint of good white gravy, add...
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Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small...
Use large white or red cherries.
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burni...
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins.
Wipe, quarter, core, and pare Porter apples, then weigh.
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working aroun...
Remove skin and eyes from pineapples; then cut in half-inch slices, and slices in cubes, at the same time discarding the...
Wipe, quarter, core, and pare quinces.
Pare rhubarb and cut in one-inch pieces.
Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor fro...
Let them be well washed and scraped--an hour is enough for young spring carrots; grown carrots will take from an hour an...
Line a mould, slightly greased, with steamed rice.
_An excellent dish for those who have not imbibed a needless prejudice against those delicious fish._ Take two large or...
Choose those that are close and white, and of a middle size--trim off the outside leaves, cut off the stalk flat at the...
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Wash and pare a large bunch of celery very clean cut it into little bits, and boil it softly till it is tender; add half...
Pound two gills of celery seed, put it into a bottle ind fill it with strong vinegar; shake it every day for a fortnight...
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Stew any kind of fruit, and season it in any you like best; soak some slices of bread in butter; them while hot, in the...
Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put togethe...
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves.
Mash a cream cheese and mix with finely chopped lettuce.
Mash a cream cheese, moisten with cream, and season with salt and cayenne.
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces, and pour over French Dressing.
The most beautiful cherries to preserve, are the carnation and common light red, with short stems; select the finest tha...
Get the short stemmed bright red cherries in bunches--make a syrup, with equal quantities of sugar and cherries; scald t...
Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chop...
Gather ripe morello cherries, pick them from the stalk, and put them in an earthen pot, which must be set into an iron p...
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Clean, parboil, and drain one pint oysters.
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Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal.
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To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten,...
Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper...
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Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing.
Cut cold boiled fowl or remnants of roast chicken in one-half inch dice.
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Serve Creamed Chicken in Potato Border.
Roast two half grown chickens, cut off the legs and wings, pull the breast from each side entire, take the skin from all...
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Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butte...
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved,...
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Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling wate...
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Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom...
Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in sma...
Wash and scrub with a brush two quarts clams, changing water several times.
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Wash and scrub with a brush one-half peck clams, changing the water several times.
Wash two quarts clams in shell.
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Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper.
To one quart Consommé add one and one-half cups claret, which has been cooked with a three-inch piece stick cinnamon ten...
Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and...
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Pare the peaches, and cut them in as large slices as possible; have their weight in sugar, and preserve them as the othe...
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Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it.
Soak the fish, boil it and take off the skin, pick the meat from the bones, and mince it very fine; take double the quan...
Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster without grind...
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Three quarts spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, t...
Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grate...
Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many thi...
Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and...
Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half i...
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Consommé, served with Parmesan Pâte à Chou.
To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut...
Consommé, served with red and white quenelles and French peas.
Consommé, served with Royal custard.
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.
In a heavy casserole, sauté the bacon in 1 tablespoon butter until lightly browned. Remove to a side dish.
Consommé, served with green peas and cooked chicken meat cut in small dice.
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Rub a piece of butter the size of an egg, into a pint of corn meal--make it a batter with two eggs, and some new milk--a...
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Remove skin and gristle from cooked corned beef, then chop the meat.
Drain one can corn and season with mustard and onion juice.
When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes.
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth.
Cover bottom of a small greased baking-dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in s...
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder.
Remove meat from hard-shelled crabs; there should be one cup.
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Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.
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Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.
Melt as much butter in a pint of milk, as will make it rich as cream--make the flour into a paste with this, knead it we...
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Melt fondant and flavor, stir in any kind of nut meat, cut in pieces.
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and...
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Make same as French Oyster Soup, using clams in place of oysters.
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1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt Heat chicken dice in sauce, to whic...
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.
Pick salt codfish in pieces (there should be three-fourths cup), and soak in lukewarm water, the time depending upon har...
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Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks...
Arrange sliced tomatoes on a bed of lettuce leaves.
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves...
Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce leaves, and fill cups with Sau...
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp-pointed knife cut five parall...
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Follow recipe for Currant Jelly, using equal parts of currants and raspberries.
Turn one quart of milk as for the slip--let it stand until just before it is to be served: then take it up with a skimmi...
Pick full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water--take care that...
Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leav...
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One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and o...
Wipe and pick over damsons; then prick several times with a large pin.
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large...
Pare six Bartlett pears, care being taken not to remove stems.
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup.
To Potatoes au Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before cov...
Wipe meat and cut in inch cubes.
Melt fondant and flavor.
Fruit for canning should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may surviv...
Prepare your brine in the middle of October, after the following manner: get a thirty gallon cask, take out one head, dr...
The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep.
A loin of veal must always be roasted: the fillet or leg may be dressed in various ways, the knuckle or knee is proper f...
Take half a pound of rice, wash it clean in salt and water--then put it into two quarts of boiling water, and boil it br...
Wash, scrape, and cut stalks of celery in thin slices.
Dry half a pound of good brown sugar, pound it and mix it with two pounds of flour, and sift it; add two spoonsful of ye...
Prepare lettuce as directed on page 294.
Wash, remove roots, drain, and chill watercress.
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Take one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three on...
Work two ten cent cream cheeses until smooth.
The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cu...
Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs.
Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points.
Boil twelve eggs just hard enough to allow you to cut them in slices--cut some crusts of bread very thin, put them in th...
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a littl...
Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, _(see sauce...
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Clean one pint oysters and drain from their liquor.
Slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish, cutting them so as to cover it completely...
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There are many varieties of these peas; the smaller kind are the most delicate.
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Cut fish in strips (there should be one cup), put in baking-pan, cover with cold water, place on back of range and allow...
Make same as Fish Croquettes, using one cup fish and three hard-boiled eggs finely chopped.
Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to br...
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Take equal parts of cold flaked fish and cold boiled potatoes finely chopped.
To one and one-half cups cold flaked halibut or salmon add one cup thick White Sauce.
Fill a deep glass dish half full of jelly--have as many small fish-moulds as will lie conveniently in it fill them with...
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Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one qua...
When tea is made in dining or drawing-room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a...
One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the t...
Put a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thi...
At an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt.
Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk.
Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few swee...
Cut off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of sp...
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Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk--knead it,...
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Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them...
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Take off the legs and wings of four chickens, separate the breasts from the backs, cut off the necks and divide the back...
Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of...
Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice...
Clean, and dry between towels, selected oysters.
Clean, and dry between towels, selected oysters.
To one cup hot riced potatoes add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and...
Open one quart can tomatoes, turn from can, and let stand one hour that they may be reoxygenated.
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Clean one quart scallops, turn into a saucepan, and cook until they begin to shrivel; drain, and dry between towels.
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9 oranges 6 lemons 1 cup grated pineapple 1 cup raspberry syrup 1½ cups tea infusion 1¼ cups sugar 1 cup hot water 1 qua...
Drain the syrup from one can peaches.
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Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of po...
Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of...
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To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse i...
For Glacé Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used.
Wash and pare six medium-sized potatoes.
Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and th...
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Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.
Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sug...
Pick over, wash, drain, and remove stems from grapes.
Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slic...
Get eight pounds of coarse lean beef--wash it clean and lay it in your pot, put in the same ingredients as for the shin...
Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercr...
Grapes should be picked when just beginning to turn.
Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till...
Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which mu...
Make it exactly as you do the dried pea soup, only in place of the celery seed, put a handful of mint chopped small, and...
Make lemon baskets, following directions for Orange Baskets (see p. 429).
Try out fat salt pork cut in small cubes, remove scraps; there should be about one-third cup of fat.
To one quart of clear honey, put eight quarts of warm water, mix it well together: when it has passed through the acetou...
Wash six medium-sized potatoes, and cook in boiling salted water until soft.
Cream soups and purées, if allowed to stand, separate, unless bound together.
Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock.
In buying birds for boning, select those which have been fresh killed, dry picked, and not drawn.
One pint spirits of wine, one ounce oil of rosemary, and two drachms essence of ambergris.
Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines, and marinate with French dr...
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Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely...
Oysters are mollusks, having two shells.
When ice creams are not put into shapes, they should always be served in glasses with handles.
Flavor bouillon with sherry or Madeira wine, and serve cold.
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Make calf's foot jelly not very stiff, freeze it, and serve it in glasses.
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Lobsters belong to the highest order of Crustaceans, live exclusively in sea-water, generally near rocky coasts, and are...
In roasting butchers' meat, be careful not to run the spit through the nice parts: let the piece lie in water one hour,...
Are boiled and dressed in the various ways we have just before directed for potatos.
To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inch...
Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat...
Boil a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir in a piece of but...
Wash and pare potatoes.
Put a pint of highly rectified spirits of wine, to one ounce of essential oil of lavender, and two drachms of ambergris;...
Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a sepa...
Pare the yellow rind very thin from four lemons--put them in a quart of fresh cream, and boil it; squeeze and strain the...
Cut six fresh lemons in thin slices, put them into a quart and a half of milk, boil it until the whey is very clear, the...
Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it--put them both into a quart of water, s...
Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt o...
Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very l...
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Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth--mix them well with the lemonade, and...
Separate yolks and whites of four “hard-boiled” eggs.
Prepare and arrange as for Dressed Lettuce.
Peel and chill three tomatoes.
Place a chapon in bottom of salad bowl.
Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them,...
Little Neck Clams are served raw on the half shell, in same manner as raw oysters.
Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.
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Prepare lobster as for Lobster Salad I.
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through...
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Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and mel...
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Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut i...
Slice cold boiled potatoes to make two cups.
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a littl...
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Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth...
Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer stalks of celery finely cut...
Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke--strain...
Select those that are free from blemish--make a syrup with half their weight of sugar, and preserve them in the same man...
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in 340piece...
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Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound o...
To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten.
Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper an...
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Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients.
This is the smallest and most delicate species of the Windsor bean.
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Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated choco...
Fill Meringues Glacées with ice cream, or ice cream and water ice.
Peel four large cucumbers and cut in thin slices.
Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat.
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale bread crumbs.
Prepare as Minced Lamb on Toast, using veal in place of lamb.
Pick the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and...
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Put a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal g...
Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.
No instructions provided
Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts t...
No instructions provided
Have a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the t...
Put five quarts of hops, and five of wheat bran, into fifteen gallons of water; boil it three or four hours, strain it,...
Remove pulp from four large grape fruits, and drain.
Take out the stones with a quill over a deep dish, to save the juice that runs from them; put to the juice a pound of su...
Reduce strong consommé so that when cold it will be jelly-like in consistency.
Sift a quart of flour, put to it a little salt, and a large spoonful of yeast--beat the white of a fresh egg to a strong...
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, an...
Take the flaps of the proper mushrooms from the stems--wash them, add some salt, and crush them; then boil them some tim...
Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade...
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Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of bo...
Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till pe...
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes.
Mash one Neufchâtel cheese and moisten with milk or cream.
Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pin...
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces.
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups).
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage.
To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. 481Shape by dr...
Mix one cup chopped English walnut meat and two cups shredded lettuce.
Cut four cold boiled potatoes and six “hard-boiled” eggs in one-fourth inch slices.
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.
It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and pu...
The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to...
The salt should always be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and a...
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without wate...
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of wat...
No instructions provided
Gather the melons a size larger than a goose egg--put them in a pot, pour boiling salt and water made strong upon them,...
Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdere...
Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, an...
Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounce...
Is made in the same manner, but requires more juice to give a flavour.
Select sour, smooth-skinned oranges.
Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserv...
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters.
Make syrup as for Lemonade.
_A Necessary Refreshment at all Parties._ Boil two quarts of milk with a stick of cinnamon and let it stand to be quite...
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minute...
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles.
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Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne...
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Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon...
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
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Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards;...
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Serve Broiled Oysters on small pieces of Milk Toast.
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Serve oysters on deep halves of the shells, allowing six to each person.
Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.
Clean one pint large oysters.
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Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore...
Truss six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them...
Chop half a pound of suet very fine--add one and a quarter pound of flour, and a little salt--mix it up with half a pint...
Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, make it a thin ba...
Slice them thin, and boil them till clear in a syrup made with half their weight of sugar; lay them on dishes in the sun...
Gather ripe cling-stone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; whe...
Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl: sprinkle some sugar...
Take the ripest soft peaches, (the yellow ones make the prettiest marmalade,) pare them, and take out the stones; put th...
Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover...
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Boil the pears till soft--when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar t...
Wipe, pare, and cut pears in eighths lengthwise; then remove seeds.
The small pears are better for preserving than large ones.
Cut slices from stem ends of six green peppers, and remove seeds.
Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal, and a sufficient qua...
Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a kettle with three pints o...
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining in...
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stan...
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Mix three large spoonsful of pounded ginger, with three quarts of flour--sift it, dissolve three tea-spoonsful of pearl-...
Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of...
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To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pare...
Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, f...
Shape cold mashed potato in small cakes, and roll in flour.
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Wash and pare large long potatoes.
Wash and pare potatoes.
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Wash, pare, and cut potatoes in thin strips, using same slicer as for Lattice Potatoes.
Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan ov...
Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash a...
Cut cold boiled potatoes in one-half inch cubes.
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.
Put Creamed Potatoes in buttered baking-dish, cover with buttered crumbs, and bake on centre grate until crumbs are brow...
Make Potato Croquette mixture, omitting parsley.
Cook potatoes with jackets on, drain, and let stand twenty-four hours.
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When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colan...
Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potat...
Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of po...
Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly;...
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter o...
Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set...
Preheat oven to 375°F (190°C). Have your partially baked pastry shell ready in its pan.
Wash ripe quinces and boil them whole till quite tender--let them stand to drain and cool--then rub them through a hair...
Pare and grate five large quinces.
Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from fruit.
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces.
Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till th...
Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of su...
Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcester...
Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in...
Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fif...
Peel as many small turnips as will fill a dish; put them into a stew pan with some butter and a little sugar, set them o...
To each quart of ripe red raspberries, put one quart of best French brandy; let it remain about a week, then strain it t...
Make a quart of rich boiled custard--when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it thr...
Stir as much raspberry marmalade into a quart of cream, as will be sufficient to give a rich flavour of the fruit--strai...
Pick over raspberries.
Follow recipe for Currant Jelly, using raspberries in place of currants.
Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twe...
Raw oysters are served on oyster plates, or in a block of ice.
Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth t...
Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut t...
No instructions provided
Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to...
Boil six ounces of rice in a quart of water, till it is dry and soft--put it into two pounds of flour, mix it in well; a...
No instructions provided
Boil half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, sti...
Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it while hot a large spoonful of butter, and sprea...
Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add th...
Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs b...
Cut cucumbers in halves lengthwise.
No instructions provided
Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, a...
Reheat cold roast beef cut in thin slices, in Mexican Sauce.
Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy reheated to the boiling-poi...
Roasted clams are served at Clam Bakes.
Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, s...
Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover t...
Oysters for roasting should be bought in the shell.
Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold me...
Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next da...
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Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and...
Rub half a pound of sugar into three pounds of flour--sift it, pour on half a pint of good yeast, beat six eggs, add hal...
Wash the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft;...
Follow recipe for making tea.
Wash half a pound of sago in several waters; put it on to boil in a quart of milk, with a stick of cinnamon; stir it ver...
Cook two green peppers in boiling water one minute; cool, and shred.
Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp.
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Cut cold roast lamb in thin slices.
Line a bread pan, slightly buttered, with warm steamed rice.
Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:...
Flake remnants of cold boiled salmon.
Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish with...
Prepare as for Fish Balls, omitting egg.
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of “hard-boiled” eggs.
Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some ch...
Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of wa...
Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread,...
Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grat...
Clean one pint oysters, sprinkle on both sides with salt and pepper.
No instructions provided
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Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half wi...
Are boiled in the same manner; quarter them when you send them to table.
Clean one pint scallops, parboil, and drain.
Make same as Oyster Stew, using one quart scallops in place of oysters.
Butter a baking-dish.
Line a buttered baking-dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first di...
Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper.
No instructions provided
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepp...
They may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry the...
No instructions provided
Is tied up in bundles, and dressed in the same way as asparagus.
Wash and pare potatoes.
Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet wi...
Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices...
Wash, pare, and cut potatoes in one-eighth inch slices.
Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three qu...
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes.
Wash half a pint of shrimps very clean--mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound...
Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow...
Beat six eggs very light, add a pint of rich milk, pare some apples or peaches--slice them thin, make the eggs and milk...
Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of soda; pour it on two pounds of flour--melt half...
Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea...
Get nice sweet lard that has no salt in it--put in any agreeable perfume, beat it to a cream, and put it in small pots.
Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper,...
Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly.
_The, only way in which they are eatable._ Put the fowls in a coop and feed them moderately for a fortnight; kill one an...
Take the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for t...
No instructions provided
Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with br...
Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little...
Take the entrails of fat full grown fowls, empty them of their contents--open them with a sharp knife, scrape off the in...
No instructions provided
Great care must be used in washing and picking it clean; drain it, and throw it into boiling water--a few minutes will b...
Pick over, wash, and cook one-half peck spinach.
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No instructions provided
The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.
Boil a handful of hops, and twice as much of the chippings of sassafras root, in ten gallons of water; strain it, and po...
Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and...
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colande...
Clams for steaming should be bought in the shell and always be alive.
Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potato...
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the...
Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddi...
Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, an...
Pick over, wash, drain, and hull strawberries; then weigh.
Marinate two cups cold string beans with French Dressing.
No instructions provided
Prepare tomatoes same as Tomatoes Stuffed with Pineapple.
Peel medium-sized tomatoes.
Prepare tomatoes same as for Tomatoes Stuffed with Pineapple.
Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold; pour over melted bu...
Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of...
To one measure of sugar, put seven measures of water moderately warm; dissolve it completely--put it into a cask, stir i...
No instructions provided
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil...
To two cups hot riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one be...
Prepare mixture for Sweet Potato Balls.
Boil and mash a potato, rub into it as much flour as will make it like bread--add spice and sugar to your taste, with a...
Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quar...
Cut five medium-sized cold boiled sweet potatoes in one-third inch slices.
Wash and pare potatoes, and cut in one-third inch slices.
Bake six medium-sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside.
Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a...
Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some s...
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes.
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace.
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats,...
Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them wit...
Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it.
Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tans...
Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one qua...
Put one ounce of the best tea in a pitcher, pour on it a table spoonful of water, and let it stand an hour to soften the...
To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of...
Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated...
Divide the calf's head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all ov...
The shad is a very indifferent fish unless it be large and fat; when you get a good one, prepare it nicely, put some for...
Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it a...
Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a...
Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a...
Scald and draw your ducks, put them in warm water for a few minutes, then take them out and put them in an earthen pot;...
Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water,...
Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum be...
Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under t...
Wash them, but do not pare or cut them, unless they are very large; fill a sauce-pan half full of potatos of equal size,...
Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water...
Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then pu...
The best part of the rock is the head and shoulders--clean it nicely, put it into the fish kettle with cold water and sa...
Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard...
Separate one side from the back-bone, so that it will lie open without being split in two; wash it clean, dry it with a...
Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley afte...
When you have cased the rabbits, skewer them with their heads straight up, the fore-legs brought down, and the hind-legs...
When you have skinned and cleansed your eels as before, rub them with the yelk of an egg, strew over them bread crumbs,...
Cut the fish in pieces the thickness of your hand, wash it and dry it in a cloth, sprinkle on some pepper and salt, dred...
Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with...
Dissolve two tea-spoonsful of alum in a quart of moderately strong lye--stir in a gill of soft soap, and skim off the dr...
Get a nice flank of beef, rub it well with a large portion of saltpetre and common salt, let it remain ten days, then wa...
After cleaning it nicely, saw the bone down the middle of the skull, but do not separate the head, take out the brains a...
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of po...
Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips...
Hogs are in the highest perfection, from two and a half to four years old, and make the best bacon, when they do not wei...
The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine l...
Take out the gills and the blood from the bone, wash the head very clean, rub over it a little salt, then lay it on your...
Steep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fres...
Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin p...
Steep your sounds as you do the salt cod, and boil them in a large quantity of milk and water; when they are very tender...
Boil the fish tender, pick it from the bones, take an equal quantity of Irish potatos, or parsnips boiled and chopped, a...
The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, swee...
Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a...
Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue...
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the...
Kill it at night in winter, and in the morning in summer.
The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of...
Stone them, and save the juice: weigh the cherries, and allow one pound of good brown sugar to three of the fruit; boil...
Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry the...
Soak them all night in fresh water, take off the skins, cut them in two pieces, and boil them in milk and water till qui...
Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one eg...
Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over,...
Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry the...
Clean the fish nicely, but do not take out the roes, dry them on a cloth, sprinkle some salt, and dredge them with flour...
Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread c...
Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would p...
Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut...
Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper...
Boil the head till the meat is almost enough for eating; then cut it in thin slices, take three quarters of a pint of go...
Cut slices of raw beef, put them in a stew pan with a little water, some catsup, a clove of garlic, pepper and salt, ste...
Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sug...
Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sp...
Get five small eggs, make a hole at one end, and empty the shells--fill them with blanc mange: when stiff and cold, take...
Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as ma...
Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, butter, the yel...
Dissolve two scruples flowers of Benzoin, in one quart of good rum.
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearl...
Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with...
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix a...
Put two oranges and two lemons, into five quarts of water--boil them till the rinds are quite tender; take them out, and...
Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it...
A quarter of a pound of ivory black, two ounces of sugar candy, a quarter of an ounce of gum tragacanth; pound them all...
When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will s...
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop them together very fine, add half as mu...
Get equal quantities of morello and common black cherries; fill your cask, and pour on (to a ten gallon cask) one gallon...
Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them...
Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very...
Boil four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small;...
Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it...
Put the articles you intend to pickle, in a pot--and cover them with boiling salt and water: put a thick cloth on the to...
Select a fine fat round weighing about twenty-five pounds, take three ounces saltpetre, one ounce of cloves, half an oun...
Boil four calfs' feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strai...
Boil either calves or hogs' feet till perfectly tender, rub them through a colander; when cold, pass them through again,...
Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little sa...
Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thi...
Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a...
Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the cru...
Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste,...
Put a large spoonful of butter in a quart of water, wet your corn meal with cold water in a bowl, add some salt, and mak...
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff past...
Pare, core and slice some apples; put them in a sauce pan, with as much water as will keep them from burning, set them o...
As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when t...
Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little salt and oni...
Take a lobster, if it be alive, stick a skewer in the rent of the tail, (to keep the water out,) throw a handful of salt...
Take the tender pieces of fresh pork, chop them exceedingly fine--chop some of the leaf fat, and put them together in th...
Put eight or ten pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal, int...
Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a lit...
Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see recei...
Put on the fire any quantity of lye you choose that is strong enough to bear an egg--to each gallon, add three quarters...
Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the bl...
Wash a peck of good wheat, and pick it very clean; put it in a tub, and cover it with water; it must be kept in the sun,...
The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over...
Wash a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thi...
Beat two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very t...
Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a blade o...
Put all the articles intended for the yellow pickle in a pot, and pour on them boiling salt and water--let them stand fo...
Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar--t...
When they are boiled quite tender, squeeze them as dry as possible--put them into a sauce pan, mash them with a wooden s...
Gather them full grown, but quite young--take off the green rind, and slice them tolerably thick; put a layer in a deep...
Nothing is more simple than this process, and nothing so generally done badly.
Pour boiling salt and water on, and cover them close--next day, take them out, dry them, and after standing in vinegar,...
The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and wat...
Gather them while the shell is soft--green them with salt and water as before directed; when a good green, soak them in...
Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand thre...
Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on b...
Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may...
Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side between the la...
Cut them in nice bunches as soon as they are fully formed; they must be young and tender--pour boiling salt and water on...
The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail...
Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them...
Take a pound of castile, or any other nice old soap; scrape it in small pieces, and put it on the fire with a little wat...
Take the stomach from the calf as soon as it is killed--do not wash it, but hang it in a dry cool place for four or five...
Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir...
One pound of ginger sliced and dried, one of horse-radish scraped and dried, one of mustard seed washed and dried, one o...
Get the finest yellow cling-stones, pare them, and lay them in a bowl; have their weight of sugar pounded, and sprinkle...
Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries--stew...
Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with...
Joint it for the convenience of carving, roast it before a brisk fire; when done, take the skin off, dredge and froth it...
Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two...
The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crum...
Fill the cavity with good forcemeat, sew it up, and tie it on a board of proper size, cover it with bread crumbs, with s...
Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausa...
When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit...
Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they wil...
Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, let them ro...
When you have dressed your pigeons as before, roll a good lump of butter in chopped parsley, with pepper and salt, put i...
Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put th...
Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that...
When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their...
The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vine...
When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be go...
Pluck, but do not draw them, put them on a small spit, dredge and baste them well with lard, toast a few slices of bread...
When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them w...
When the oysters are opened, put them in a bowl, and wash them out of their own liquor; put some in the scollop shells,...
Peel off the skin from large, full, ripe tomatos--put a layer in the bottom of a deep dish, cover it well with bread gra...
Wash jars and fill with cold water.
Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made a...
Gut and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they...
Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when t...
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry...
Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a...
Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with...
Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, hav...
Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it u...
Pick salt codfish in long thin strips.
Peel six medium-sized tomatoes, chill, and scoop out a small quantity of pulp from the centre of each.
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another.
Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce I.
Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide.
No instructions provided
Gather a peck of tomatos, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoon...
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine wh...
Remove skins from four small tomatoes, and cut in halves crosswise.
Gather full grown tomatos while quite green; take out the stems, and stew them till soft; rub them through a sieve, put...
No instructions provided
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and coo...
Take a bushel of full ripe tomatos, cut them in slices without skinning--sprinkle the bottom of a large tub with salt, s...
Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until it is a stiff jelly.
Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated...
No instructions provided
Bone a small turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with w...
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over.
No instructions provided
The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices...
Are the shoots which grow out, (in the spring.) from the old turnip roots.
Peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling; try...
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the sa...
Fill an oiled border-mould with three layers of melted fondant.
No instructions provided
No instructions provided
Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently--then take it out, and mix w...
No instructions provided
Take the best end of a rack of veal, cut it in chops, with one bone in each, leave the small end of the bone bare two in...
Cut them from the fillet, put them in a stew pan with a piece of nice pork, a clove of garlic, a bundle of thyme and par...
Cut off the flank and take the bone out, then take slices the size of the fillet and half an inch thick, beat two yelks...
Take the bone out of the fillet and cut thin slices the size of the leg, beat them flat, rub them with the yelk of an eg...
Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, wit...
Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large...
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft.
Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large handful; put them in a pot of earthen ware, pour...
Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter--put in po...
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing.
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice.
1.
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.
No instructions provided
No instructions provided
No instructions provided
The water in which a fowl or chicken is cooked makes White Stock.
Peel small tomatoes of uniform size and scoop out a portion of centres.
The crooked neck of this squash is the best part.
First work your butter into small rolls, wrapping each one carefully in a clean muslin cloth, tying them up with a strin...
It is stated that experiments have been made in keeping fruit in jars covered only with cotton batting, and at the end o...
A good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, h...
Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry _lightl...
Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces...
One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until...
Put two quarts of milk into a double boiler; stir into it two heaping tablespoonfuls of sifted flour that has been stirr...
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs we...
Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread; then beat half a p...
The addition of almonds makes this cake very superior to the usual sponge cake.
To one egg thoroughly beaten, put one cup of sweet milk and a little salt.
Boil fresh eggs half an hour, then put them in cold water.
Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times.
Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely-chopped suet...
Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through...
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft.
Pare and core twelve pippin apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn...
Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening.
Apple omelet, to be served with broiled sparerib or roast pork, is very delicate.
Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well bea...
Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth a...
When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then st...
Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hou...
Cut six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, th...
Boil with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into ra...
Scrape the stems of the asparagus lightly, but very clean; throw them into cold water and when they are all scraped and...
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep-pie plate, buttering, salting a...
Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled.
Roll rich biscuit dough thin, cut it into little squares four inches wide and seven inches long.
Baked the same as BAKED SHAD--see page 55.
Boil a calf's head (after having cleaned it) until tender, then split it in two, and keep the best half (bone it if you...
If salt fish, soak, boil and pick the fish, the same as for fish-balls.
One small cupful of Indian meal, one-half cupful of wheat flour Stirred together with cold milk.
Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a q...
Pour boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in.
Mix with the contents of a can of crabs, bread crumbs or pounded crackers.
Toast six slices of stale bread, dip them in hot salted water and butter them lightly.
One quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs, well beaten, sep...
Take a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours.
_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter th...
Wash and peel some good potatoes and cut them into slices the thickness of a penny-piece.
Prepare them the same as for stewing.
Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour...
It will be found best to prepare the ingredients the day before and cover closely.
Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which...
Carefully clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching.
Wash the saddle carefully; see that no hairs are left dried on to the outside.
This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy...
When the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover.
Many people are of the opinion that the very best method of cooking a shad is to bake it.
Three sweetbreads, egg and bread crumbs, oiled butter, three slices of toast, brown gravy.
Thoroughly clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inche...
Peel and slice quarter of an inch thick; place in layers in a pudding-dish, seasoning each layer with salt, pepper, butt...
Clean and stuff the fish.
Cut open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a d...
Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortenin...
Warm a teacupful of lard in a pint of milk; when nearly cool add enough flour to make a thick batter and add a small cup...
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt;...
Cut sponge cake in-slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced.
Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking...
String young beans; break into half-inch pieces or leave whole; wash and cook soft in salt water; drain well; add finely...
Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg; make up with half a pint of m...
Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of...
Take cold roast or corned beef.
Cut up a quarter of beef.
Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of cold boiled or fried ham; cold pork will...
Chop rather finely cold roast beef or pieces of beefsteak, also chop twice as much cold boiled potatoes.
Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the c...
Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves.
After washing the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough...
Broil the steak the usual way.
Prepare the steak in the usual way.
The first consideration in broiling is to have a clear, glowing bed of coals.
Take a smooth, thick-bottomed frying pan, scald it out with hot water, and wipe it dry; set it on the stove or range, an...
Select small-sized, smooth roots.
This mode is similar to the above recipe, but many might prefer it.
Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, o...
Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little...
Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnam...
The same recipe as the above, with the exception that they are put into a small coarse cloth well floured after being di...
For blueberry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers will no...
Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of c...
Three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls...
Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding als...
After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the...
Wash a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper; add more wate...
To one quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or choppe...
Clean, wash and stuff, as for roasting.
Lay the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with...
Warm a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk...
To one quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of...
Five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted, one-half a cupful of chopped s...
Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed...
Choose a small, delicate fillet; prepare as for roasting, or stuff it with an oyster force meat; after having washed it...
Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about f...
Fresh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the sam...
First remove all dust and mold by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly...
For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or...
Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of...
Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a saucepan, with a qua...
Boil half a pound of rice, drain and mash it moderately fine.
One cupful of cold boiled rice, one cupful of sugar, four eggs, a pinch of soda and a pinch of salt.
Wash two teacupfuls of rice and soak it in water for half an hour; then turn off the water and mix the rice with half a...
Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and...
The middle slice of salmon is the best.
Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morn...
_Taken from Mrs.
Prepare as you would for baking or roasting; fill with an oyster stuffing, made as the above.
This is much finer than the summer squash.
Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound...
Take the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat.
Clean the fowl as usual.
One cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a t...
One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or...
One cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of wheat flour, four of corn meal and one...
Put into a large-sized saucepan half a cup of butter and one cup of hot water; set it on the fire; when the mixture begi...
Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the...
Pick over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain...
Having buttered the inside of a _deep_ pie plate, line it with puff paste, or common pie crust, and prepare another shee...
Well wash the brains and soak them in cold water until white.
Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices...
This recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone remove...
Take a piece of the shoulder weighing about five pounds.
Four pounds of fruit, four pounds of sugar, one pint of best white brandy.
Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sif...
Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy a...
Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful...
Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a lit...
Place a layer of stale bread, rolled fine, in the bottom of a pudding-dish, then a layer of any kind of fruit; sprinkle...
At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it th...
Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; s...
Let one teacupful of milk come to a boil, pour it over one teacupful of bread crumbs and let it stand a few minutes.
Two cupfuls of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eg...
One cup of stale bread crumbs, one onion, two ounces of butter, pepper and salt, a little mace.
Prepare young chickens as for fricassee by cutting them into pieces.
Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscu...
Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eg...
Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pep...
Loin of mutton, pepper and salt, a small piece of butter.
Cut your ham into thin slices, which should be a little less than one quarter of an inch thick.
After skinning and cleaning the rabbits, wipe them dry, split them down the back lengthwise, pound them flat, then wrap...
Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter.
Cut slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in s...
Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to...
Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it...
Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running...
Venison steaks should be broiled over a clear fire, turning often.
Delicious sauce for meats is made in this way: Slice a large onion and fry in butter till it is brown; then cover the on...
About three-quarters of an hour before taking up your roasts, peel middling-sized potatoes, boil them until partly done,...
Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt; form it into small...
Mash them the same as the above, put them into a dish that they are to be served in, smooth over the top and brush over...
Stir one cup of powdered white sugar and one-half cup of butter together, till perfectly light; beat the yolks of three...
Two cups of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add...
Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar...
Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects.
Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw.
Butter well the inside of a pudding-mold.
Beat together one teacupful of butter and three teacupfuls of sugar, and when quite light stir in one pint of sifted flo...
Put the head into boiling water and let it remain about five minutes; take it out, hold it by the ear, and with the back...
Boil a calf's head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wood...
Candied orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion o...
Slice the liver a quarter of an inch thick; pour hot water over it and let it remain for a few minutes to clear it from...
Very many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to...
Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one p...
Canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc.
Boiled cider, in our grandmothers' time, was indispensable to the making of a good "mince pie," adding the proper flavor...
Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate.
Mince meat for pies can be preserved for years if canned the same as fruit while _hot_, and put into glass jars and seal...
There is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the gra...
Canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way: Open the can...
For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pint...
To every pound of plums allow a quarter of a pound of sugar.
Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way.
After the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a pla...
Canning tomatoes is quite a simple process.
Half a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard.
The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the mea...
Put one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire; stir constantly until it is quite a dar...
Place over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablesp...
Scrape and wash them; cook them tender in boiling water salted slightly.
A quarter of a pound of flour, two ounces butter, two ounces grated parmesan cheese, a pinch of salt and a few grains of...
This is stewed the same as green corn, by boiling, adding cream, butter, salt and pepper.
Prepare the dressing the same as for tomato salad; cut the celery into bits half an inch long, and season.
Celery soup may be made with _white stock_.
Celery is sometimes sent to the table without dressing.
One cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful butter, two heaping teaspoonfuls of bak...
Stale bread may be served as follows: Toast the slices and cover them slightly with grated cheese; make a cream for ten...
Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more chee...
Melt an ounce of butter and whisk into it a pint of boiled milk.
These are extremely nice and are very easily made.
Toast thin slices of bread an even, crisp brown.
Melt an ounce of butter in a saucepan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarte...
Put half an ounce of butter in a frying pan; when hot add gradually four ounces of mild American cheese.
Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a _stiff_ batter, two large teaspoonfuls of...
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with mil...
Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine.
Put a cup of cream or milk in a saucepan, set it over the fire, and when it boils add a lump of butter as large as an eg...
Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season...
Select young chickens, clean and cut them into pieces; put them into a stewpan with just _enough_ water to cook them.
Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box.
Cut a young chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a m...
Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk a tablespoonful of butter, sal...
Mince up fine cold chicken, either roasted or boiled.
Prepare the chicken as for fricassee.
Cut and joint a large chicken, cover with cold water, and let it boil gently until tender.
This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long...
Cut up two young chickens into good-sized pieces; put them in a saucepan with just enough water to cover them well.
One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacup...
Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it.
Mince up fine any cold boiled or roasted chicken; put it into a saucepan with gravy, water or cream enough to soften it;...
Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or...
Chop cold roast chicken very fine.
One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well...
One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eg...
Two cups sugar, one cup butter, yolks of five eggs and whites of two and one cup milk.
One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cre...
These are made or molded into cone-shape forms with the fingers, from the uncooked "French Cream," similar to that which...
Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about fou...
Use "French Cream," and form it into small cone-shaped balls with the fingers.
Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet cream; n...
Beat two eggs very light and cream them with two cupfuls of sugar.
Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar.
One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when _co...
One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs...
Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mix...
One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of see...
Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to f...
Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beat...
Stir two cups of butter to a cream, then beat in the following ingredients each one in succession: one pint of powdered...
Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-fol...
The materials needed are fifty round clams (quahogs), a large bowl of salt pork cut up fine, the same of onions finely c...
Twenty-five clams chopped fine.
Mince two dozen hard shell clams very fine.
Two and one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff,...
Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whit...
One cocoanut, one and one-half pounds of granulated sugar.
Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff...
One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large t...
Take two tablespoonfuls of grated cocoanut and half as much "French candy;" work them both together with your hand till...
Make the uncooked cream as in the foregoing recipe.
One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind...
Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs...
One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth; one teaspoo...
Half a pound of grated cocoanut Then mix with it half a cupful of stale sponge cake, crumbled fine.
A cup of grated cocoanut put into the recipes of Cracker Pudding and Bread Pudding, makes good cocoanut pudding.
Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them toge...
Pick up a teacupful of salt codfish very fine and freshen--the desiccated is nice to use; two cups mashed potatoes, one...
Take a teacupful of freshened codfish picked up fine.
Select a medium-sized fresh codfish, cut it in steaks crosswise of the fish, about an inch and a half thick; sprinkle a...
One cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teasp...
Take rather stale bread--baker's bread or light home-made--cut in thin slices and spread with butter.
An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and c...
Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick cold cream, flavor to ta...
This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required.
Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire and keep at the boiling p...
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind o...
Put in a frying pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonful of chopped oni...
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one oran...
Cut from the remains of a cold roast the lean meat from the bones into small, thin slices.
Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butt...
Select the finest head of bleached cabbage--that is to say one of the finest and most compact of the more delicate varie...
For boiled puddings, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of me...
Into a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water...
Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt an...
Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoro...
One cup of butter, two cups of sugar, a _small_ teacupful of sweet milk, half a grated nutmeg and five cups of sifted fl...
Two cups of sifted meal, half a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup of molasses or sug...
One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour...
Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of...
Scald two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt.
One cup of flour, one cup of corn meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is bette...
Into one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a tea...
Put two quarts of water into a clean dinner-pot or stewpan, cover it and let it become boiling hot over the fire; then a...
This is a Virginia dish.
One cupful each of butter and sweet milk and half a cup of cornstarch, two cupfuls each of sugar and flour, the whites o...
Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler.
Put a pan of sour or loppered milk on the stove or range where it is not too hot; let it scald until the whey rises to t...
Six pounds lean fresh pork, three pounds of chine fat, three tablespoonfuls of salt, two of black pepper, four tablespoo...
One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, on...
Pick the meat of boiled crabs and chop it fine.
Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the...
Crabs may be boiled as lobsters.
Soak the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; shou...
Of raspberries, may be made of one large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch...
Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonf...
One quart of cranberries, two cupfuls of sugar and a pint of water.
Two cups of rich milk, four tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix warm, add flour eno...
Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flou...
Two tablespoonfuls of whipped sweet cream, two of sugar and four of vinegar; beat well and pour over the cabbage, previo...
One cup of cream, five eggs--the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt.
Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four.
Beat the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a b...
Heat a pint of cream slowly in a double boiler; when nearly boiling, set it off from the fire, put into it half a cupful...
Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoon...
Heat a pint of milk to boiling and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into...
One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a tea...
Boil tender, scrape and slice lengthwise.
One cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of tartar, spoonful...
Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss t...
These are made of any scraps or bits of good food that happen to be left from one or more meals, and in such small quant...
Take four veal sweetbreads, soak them for an hour in cold salted water, first removing the pipes and membranes; then put...
In a frying pan have the depth of an inch of boiling fat; also have prepared slices of stale bread cut up into little ha...
One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nu...
Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls of sugar; mix very hard with sifted flou...
Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin.
Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the...
Peel and cut into slices (lengthwise) some fine cucumbers.
Select the medium, small-sized cucumbers.
A good way to put down cucumbers, a few at a time:-- When gathered from the vines, wash, and put in a firkin or half bar...
_Ingredients_.--Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablesp...
Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour and four eggs, half a teaspoonful...
Four pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamo...
Use currant juice instead of water, to moisten a quantity of sugar.
Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, was...
A refreshing ice is made of currants or raspberries, or equal portions of each.
This recipe for making superior jelly without heat is given in a Parisian journal of chemistry, which may be worth tryin...
Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupf...
Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewp...
One tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful o...
Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina...
Cream together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a tea...
Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour.
Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight...
The recipe for COMMON CUSTARD, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successful...
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.
Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the s...
One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of...
Three tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light, then add t...
One cup of cornstarch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butte...
Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepp...
Take out all the meat from a boiled lobster, reserving the coral; season highly with mustard, cayenne, salt and some kin...
Have a plain cake baked in rather thin sheets and cut into small oblong pieces the size and shape of a domino, a trifle...
Success in making good fried cakes depends as much on the _cooking_ as the mixing.
Melted butter is the foundation of most of the common sauces.
Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of musta...
For an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the...
Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning and put them...
Buy the best of beef, or that part which will be the most lean and tender.
Boil one pint of milk and while hot turn it over a pint of bread-crumbs.
Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the...
Make a pan of yeast the same as "Home-Made Yeast;" mix in with it corn meal that has been sifted and dried, kneading it...
Take six to twelve large oysters and cook them in half a pint of their own liquor; season with butter and white pepper;...
Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the mea...
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small...
Lay in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, sna...
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two ra...
Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder.
To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather _thick_ batter fr...
One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a tea...
Hard boil some very fresh eggs and when cold cut them into moderately thin slices and lay them between some bread and bu...
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter.
Make little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or...
Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful...
Various preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted wa...
Three cups milk, two cups sugar, one cup yeast; stir to a batter and let stand over night; in the morning add two cups s...
This ought to be nicely blanched and crisp, and is the most wholesome of all salads.
Soak one pound of stale bread in a pint of hot milk and let it stand and cool.
One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, a...
One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine e...
Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon.
One cup of butter, one and a half cups of sugar, one-half cup of sour milk one level teaspoonful of soda, a teaspoonful...
The potatoes should be boiled _whole with the skins on_ in plenty of water, well _salted_, and are much better for being...
One egg, one cup of sugar, one tablespoonful of cold butter, half a cup of milk, one and one-half cups of flour, one tea...
Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the mornin...
One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar.
Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cup...
Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and salt to taste, bread crumbs, sufficient fo...
Take a piece of salt codfish, pick it up very fine, put it into a saucepan, with plenty of _cold_ water; bring it to a b...
Flake up cold boiled halibut and set the plate into the steamer, that the fish may heat without drying.
Make a plain omelet, and when ready to fold, spread over it fish prepared as follows: Add to a cupful of any kind of col...
Take a fresh white fish or trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, cel...
Make a pint of drawn butter, add one tablespoonful of pepper sauce or Worcestershire sauce, a little salt and six hard-b...
Half a cupful of melted butter, half a cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tablespoonful...
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tom...
Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and will...
This is cut from the boneless part of the flank and is secreted between an outside and inside layer of creamy fat.
Heat a pint of sweet milk and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold mil...
Grate the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-lined preserving ket...
Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for e...
One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boi...
Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yea...
The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three...
One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt;...
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda; mold with flour...
Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirr...
Beat together until smooth six eggs and a pint sifted flour; melt one ounce of butter and add to the batter, with one ou...
Three tablespoonfuls of mustard, one tablespoonful of granulated sugar, well worked together, then beat in an egg until...
Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion...
Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, a...
Break into a bowl the whites of one or more eggs, as the quantity you wish to make will require; add to it an equal quan...
Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt an...
Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when...
Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown...
Take one slice of sturgeon two inches thick; let it stand in hot water five minutes; drain, put it in a bowl and add a g...
Cut up two young chickens, put them in a stewpan with just enough cold water to cover them.
Clean two young rabbits, cut into joints, and soak in salt and water half an hour.
This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it.
Take a slice of raw ham, which has been pickled, but not smoked, and soak in boiling water for half an hour; cut it in q...
If they are uncooked, cut into thin slices, let them simmer in a rich gravy for three-quarters of an hour, add a well-be...
Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, d...
Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick.
Cut it in rather thin slices, say a quarter of an inch thick; pour over it _boiling_ water, which closes the pores of th...
These delicate fish are usually fried, and form a delightful breakfast or supper dish.
Place in a frying pan an ounce of butter and heat it boiling hot.
Boil the cauliflower till about half done.
Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in be...
Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper.
Cut the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as pos...
Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge wit...
When making light raised bread, save out a piece of dough nearly the size of a small loaf.
After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour...
Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half...
Break the eggs, one at a time, into a saucer, and then slide them carefully off into a frying pan of lard and butter mix...
Select choice, firm slices from this large and delicate looking fish, and, after carefully washing and drying with a sof...
First fry a few thin slices of salt pork until brown in an iron frying pan; then take it up on a hot platter and keep it...
Cut slices of ham quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp,...
Make it like the above recipe, turn it into bread tins and when cold slice it, dip each piece in flour and fry it in lar...
Put in a frying-pan a tablespoonful of cold lard and butter mixed; have some fine mutton chops without much fat; trim of...
Prepare the chops by trimming off all extra fat and skin, season them with salt and pepper; dip each chop in beaten egg,...
Peel, slice and fry them brown in equal quantities of butter and lard or nice drippings; cover until partly soft, remove...
Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping,...
Fry them the same as mutton chops.
Slice cold boiled potatoes and fry in good butter until brown; beat up one or two eggs, and stir into them just as you d...
Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them...
Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine.
Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in _cold_ water, cha...
After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain i...
Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp.
After preparing them as above they are put into hot fat and butter, and fried the same as lamb chops, also broiled the s...
Sprinkle over them salt and pepper, then dip them in beaten egg and cracker crumbs, and fry in drippings, or hot lard an...
Fried with their heads on the same as brook trout.
Put into a frying pan two or three tablespoonfuls of lard or beef drippings.
Cut a breast of venison into steaks; make a quarter of a pound of butter hot in a pan; rub the steaks over with a mixtur...
Frog are usually fried, and are considered a great delicacy.
Shave off _very thin_ slices of smoked or dried beef, put them in a frying pan, cover with cold water, set it on the bac...
Wash and skin the quarters, parboil them about three minutes, drain them.
The above recipe, increasing the quantity of peaches, raspberries or whatever fruit you may use, and adding a small amou...
One can or twelve large peaches, two coffeecupfuls of sugar, one pint of water and the whites of three eggs beaten to a...
Raisins seeded, currants, figs and citron, chopped fine, and mixed with the uncooked "French Cream," while soft, before...
Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three...
One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking po...
Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pou...
Make a rich, boiled custard; flavor with wine and vanilla; pour it into a freezer.
Add to "French Cream" raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while qui...
_Ingredients._--To every pint of fruit juice allow one pint of cream; sugar to taste.
Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire; let it boil, closely c...
Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve h...
This is a delicious novelty in cake-making.
This pudding is made without cooking and is nice prepared the day before using.
Take a pint of hot milk and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half a cu...
Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste...
Into one pint of flour stir two teaspoonfuls baking powder and a little salt; then sift and stir the mixture into milk,...
One large teacupful of rice, a little water to cook it partially; dry, line an earthen basin with part of it; fill nearl...
The first thing required for making wholesome bread is the utmost cleanliness; the next is the soundness and sweetness o...
Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half; put them in a sau...
Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of...
It is still known in New York from the place at which it was and is still served.
Use the very best materials in making pastry; the shortening should be fresh, sweet and hard; the water cold (ice-water...
In making batter-cakes, the ingredients should be put together over night to rise, and the eggs and butter added in the...
Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar.
One pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupf...
One pint of milk; four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and...
Boil a half pound of rice in milk until it becomes thoroughly soft Then remove it from the fire, stirring it constantly,...
Take slices of stale bread cut in rounds or stale cake; fry them in hot lard, like crullers, to a _light_ brown.
One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teasp...
One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pint...
This cake is baked in layers like jelly cake.
After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one...
Put into a stewpan a pint of water, a piece of butter as large as an egg and a tablespoonful of sugar.
Two cups of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon o...
Yolks of eight eggs beaten to the lightest possible cream, two cupfuls of sugar, a pinch of salt, three teaspoonfuls of...
This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white ca...
Pick the gooseberries just as they begin to turn.
Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonfuls each o...
Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften t...
Take one pint of water or milk, one large tablespoonful of butter, two tablespoonfuls of sugar, a half cup of yeast and...
One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one-half cupful of good yeast, one teaspoonful...
Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then a...
Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoonful of brown sugar, one of melted lard or b...
Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspo...
Two cupfuls of Graham flour, one cupful of wheat flour, two teaspoonfuls of baking powder, a tablespoonful of sugar, one...
Mix well together one-half a coffeecupful of molasses, one-quarter of a cupful of butter, one egg, one-half a cupful of...
Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg wel...
Sift Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand; serve w...
One pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of...
This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially sup...
One pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder, flour sufficient...
Take fresh spinach or beet leaves and pound them in a marble mortar.
Take two dozen full ears of sweet green corn, score the kernels and cut them from the cob.
Shell the peas and wash in cold water.
Select firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table.
One peck of green tomatoes and two large onions sliced.
One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with s...
Wash and slice, without peeling, one peck of sound green tomatoes, put them into a jar in layers with a slight sprinklin...
About a peck of greens are enough for a mess for a family of six, such as dandelions, cowslips, burdock, chicory and oth...
One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal,...
These are a very delicious candy seldom met with out of France.
Take quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a to...
The cut next to the tail-piece is the best to boil.
Broil the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed...
Cut raw ham into dice, fry with butter and when cooked enough, turn the beaten egg over it and cook as a plain omelet.
Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed and the pieces are about the size of p...
Put into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done; remove from th...
Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pep...
Trim the crusts from thin slices of bread; butter them and lay between every two some thin slices of cold boiled ham.
Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well beaten, a...
Take a pound of raw flank or round steak, without any fat, bone or stringy pieces.
Made the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like biscuit; rolled nearly ha...
Chop a quantity of cold roast beef rather fine and season it well with pepper and salt.
Cut into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt.
Wash and peel some potatoes; cut them into slices of about a quarter of an inch in thickness; throw them into _boiling_...
Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop...
To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gath...
Two cups of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cup...
Boil two ounces of dried hoarhound in a pint and a half of water for about half an hour; strain and add three and a half...
Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of...
Boil six large potatoes in three pints of water.
This form of cereal is very little known and consequently little appreciated in most Northern households. "Big hominy" a...
Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in w...
To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of m...
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt and a tablespoonful of flour; thin it a little...
Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonful...
Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful o...
Horse-radish is an agreeable relish, and has a particularly fresh taste in the spring; is scraped fine or grated, and se...
Cut the cabbage as for cold slaw; put it into a stewpan and set it on the top of the stove for half an hour, or till hot...
Pick over carefully one quart of blueberries and keep them on ice until wanted.
Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separatel...
Made the same as above, leaving out one cup of milk, adding one tablespoonful of sugar and a pint of huckleberries rolle...
Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfu...
One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch.
Beat the yolks of eight eggs very light, and add thereto four cupfuls of sugar, and stir well.
Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a...
Peel and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a co...
Time about two hours.
Ten truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very li...
Make a plain omelet, and just before folding together, spread with some kind of jelly.
Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful of rich milk--half cream, if you can get it; five e...
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two...
Sift one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoo...
Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water.
Mix one ounce of ground ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonfu...
Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle.
Cut up the lamb into small pieces (after removing all the fat) say about two inches square.
Cream together two cups of sugar and one of butter, add three well-beaten eggs and six tablespoonfuls of sweet milk, two...
Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, w...
Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: One ta...
Almost any soft cake recipe can be used for jelly cake.
Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk...
Four cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lem...
Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of su...
Upon a coffeecupful of finely powdered sugar pour just enough lemon juice to dissolve it, and boil it to the consistency...
Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt a...
The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice an...
Is made as you would prepare orange--allowing a pound and a quarter of sugar to a pound of the fruit, and using but half...
One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of mi...
One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of b...
Make a rich biscuit dough, same as above recipe.
Into one level cup of flour put a level teaspoonful of baking powder and sift it.
Wash each leaf separately, breaking them from the head; crisp in ice-water and serve the leaves whole, to be prepared at...
Take the yolks of three hard-boiled eggs, and salt and mustard to taste; mash it fine; make a paste by adding a desserts...
Take a piece of bread dough that will make about as many biscuits as you wish; lay it out rather flat in a bowl; break i...
When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one eg...
These beans should be put into boiling water, a little more than enough to cover them, and boiled till tender--from half...
Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon...
Take one whole lobster, cut up in pieces about as large as a hickory nut.
Cut some boiled lobster in small pieces; then take the small claws and the spawn, put them in a suitable dish, and jam t...
Take any of the lobster remaining from table and pound it until the dark, light meat and coral are well mixed; put with...
Prepare a sauce with the _coral_ of a fine, new lobster, boiled fresh for about half an hour.
Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish.
Have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is r...
Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enoug...
Take eight or ten good-sized cold boiled potatoes, slice them end-wise, then crosswise, making them like dice in small s...
Break half a pound of macaroni into pieces an inch or two long; cook it in boiling water, enough to cover it well; put i...
Divide half a pound of macaroni into four-inch pieces, put it into boiling salted water enough to cover it; boil from fi...
Boil one-quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a doubl...
Divide a quarter of a pound of macaroni into four-inch pieces.
Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of or...
Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfu...
Grate fine maple sugar and mix, in quantity to suit the taste, with "French Cream;" make any shape desired.
Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut...
_White Part._--Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoon...
Take the quantity needed, pare off the skins and lay them in cold water half an hour; then put them into a saucepan with...
To two cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tables...
Put in a stewpan an ounce of butter and a slice of onion minced fine; when this simmers add a level tablespoonful of sif...
Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to...
Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudd...
Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps.
Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into...
Chop up four or five hard-boiled eggs; do not mince them too fine.
Remove from the bones all the meat of either cold roast or boiled fowls.
Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth.
Set saucepan or deep frying pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a p...
One quart of milk, salt, two eggs, about a pint of flour.
Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned; but on n...
Much the same method is followed in mixed eggs generally, whatever may be added to them; really it is nothing more than...
Scald in salt water until tender cauliflower heads, small onions, peppers, cucumbers cut in dice, nasturtiums and green...
Three heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one...
Grate the corn, while green and tender, with a coarse grater, into a deep dish.
The usual custom among professional cooks is to entirely immerse the article to be cooked in boiling fat, but from incon...
Put one quart of West India molasses, one cupful of brown sugar, a piece of butter the size of half an egg, into a six-q...
One cup of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfu...
One teacupful of butter, one teacupful of brown sugar, worked well together; next, two teacupfuls of cooking molasses, o...
One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff ba...
Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits.
Mince beef tongue and boiled mushrooms together, add French mustard and spread between buttered bread.
Peel a quart of mushrooms and cut off a little of the root end.
Prepare them the same as for frying, lay them in a dripping-pan with a _very_ little water at the bottom.
Wash and wipe free from grit the small fresh button mushrooms.
Line a two-quart pudding basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, o...
Cut from a leg of mutton slices about half an inch thick.
One quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and t...
One cup of powdered sugar, half a cup of butter, two tablespoonfuls of lemon juice, three whole eggs and three yolks, be...
One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of mel...
First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are giv...
A new method of preserving fruit is practiced in England.
Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, a...
Make one pint of Indian meal into mush in the usual way.
Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, b...
Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstar...
Make an icing of the whites of two eggs and one cup and a half of powdered sugar.
Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of tw...
Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten...
Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half...
Four tablespoonfuls of _very finely_ chopped citron, four tablespoonfuls of finely chopped seeded raisins, half a cupful...
One cup powdered sugar, one-fourth cup hot water.
Make an icing as follows: Three cups of sugar, one of water; boil to a thick, clear syrup, or until it begins to be brit...
Peel and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine...
One coffeecup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat togeth...
A cup of sweet thick cream whipped, sweetened and flavored with vanilla; cut a loaf of cake in two, spread the frosting...
Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening.
Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful v...
The whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on t...
Beat up one egg light, add a pinch of salt, and flour enough to make a _very stiff_ dough; roll out very thin, like thin...
Cut four or five hard-boiled eggs into slices.
Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a t...
Chop almonds, hickory nuts, butternuts or English walnuts quite fine.
When making molasses candy, add any kind of nuts you fancy; put them in after the syrup has thickened and is ready to ta...
This healthful oat preparation may be procured from the leading grocers and is prepared as follows: Put into a double sa...
Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste.
Put a handful of salt into a large kettle or pot of boiling water.
This grows in the shape of pods, and is of a gelatinous character, much used for soup, and is also pickled; it may be bo...
Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffeecupful of...
Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs.
One pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste.
Parsley, thyme and sweet marjoram mixed gives the famous _omelette aux fines herbes_ so popular at every wayside inn in...
Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls...
In making an omelet, care should be taken that the omelet pan is hot and dry.
Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then...
Work together until light a heaping tablespoonful of flour and half a cupful of butter, and gradually add two cups of bo...
Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a saucepan with sl...
The white silver-skins are the best species.
Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of butter...
This is made as LEMON CREAM SAUCE, substituting orange for lemon.
Grate the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric aci...
Allow pound for pound.
One pint of milk, the juice of six oranges and the rind of three, eight eggs, half a cupful of butter, half a cupful of...
Five sweet oranges, one coffeecupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of cor...
Make a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick...
Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon and one cup of sugar.
Pare the oranges, squeeze and strain the juice from the pulp.
Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water;...
Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet,...
This is made with the same ingredients as the above, with the exception of half a can of oysters drained and slightly ch...
Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk, a little salt, four...
Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole...
Line patty-pans with thin pastry, pressing it well to the tin.
Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set them aside in a warm place...
Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little...
Drain the liquor from a quart of fresh oysters.
Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle.
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt.
Scald one gallon of oysters in their own liquor.
Oysters must be fresh and fat to be good.
_Ingredients._--One-half pint of oysters, two eggs, one-half pint of milk, sufficient flour to make the batter; pepper a...
Place them in a thick bottomed frying pan with heads all one way.
Cut some stale bread into thin slices, taking off all the crust, round the slices to fit patty-pans; toast, butter, plac...
Lay in a thin pie tin or dripping-pan, half a pint of large oysters, or more if required; have the pan large enough so t...
One pint of milk, boiled and cooled, a piece of butter the size of an egg, one-half cupful of fresh yeast, one tablespoo...
These rolls are made with baking powder, and are much sooner made, although the preceding recipe is the old original one...
Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour a...
Take three or four good-sized parsnips.
Wash, scrape and split them.
Take the remains or odd pieces of any light puff paste left from pies or tarts; gather up the pieces of paste, roll it o...
Puff paste, jam of any kind, the white of an egg, sifted sugar.
Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads...
Pare ripe peaches and put them in a preserving kettle, with sufficient water to boil them soft; then sift through a cola...
Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks...
Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sug...
Halve the peaches and take out the stones; pare.
Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels.
Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in t...
Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit; mash it up smooth as it cook...
Peel yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syru...
Pare some nice ripe pears (to weigh about three-fourths of a pound); put them in a saucepan with a few cloves, some lemo...
Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider...
These are used mostly as an appetizer, served simply with salt.
One cupful of sugar crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the fi...
Two cups of sugar, one cup of butter, eight eggs beaten light; essence of bitter almond or rose to taste; enough flour t...
This is a French recipe and is the most excellent of all the high-flavored condiments; it is made by _sun-drying_ thirty...
One peck of green tomatoes; eight large onions chopped fine, with one cup of salt well stirred in.
These nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin.
Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a...
Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain car...
Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar,...
Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints...
Pickled eggs are very easily prepared and most excellent as an accompaniment for cold meats.
One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them in...
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper,...
Let the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks; then soak them in...
Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole).
Take a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eatin...
This recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashion...
Take twelve pigs' feet, scrape and wash them clean, put them into a saucepan with enough hot (not boiling) water to cove...
Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do...
Make a batter as for apple fritters; then pare one large pineapple, cut it in slices a quarter of an inch thick, cut the...
Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin...
Grate two pineapples and mix with two quarts of water and a pint of sugar; add the juice of two lemons and the beaten wh...
Twist off the top and bottom and pare off the rough outside of pineapples; then weigh them and cut them in slices, chips...
Break up about a pint of stale bread after cutting off the crust, pour over it a quart of boiling milk; add to this a pi...
Slice cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly.
Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder an...
Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste...
One cup of _dark_ cooking molasses, one cup of sour cream, one teaspoonful of soda dissolved in a little warm water, a t...
Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt.
One egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten unti...
Put a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff fr...
Same as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking...
This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely...
Pick over, wash and boil, a teacupful of rice; when soft drain off the water; while warm, add to it a tablespoonful of c...
Make the same as TAPIOCA PUDDING, substituting sago for tapioca.
Beat the yolks of four eggs together with two cups of fine powdered sugar.
This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-ch...
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg sep...
Have one quart of _boiling_ water and one tablespoonful of salt in a frying pan.
Take three large ears of pop-corn (rice is best).
Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gu...
Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one cupful of white sugar; boil u...
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in...
The best parts, and those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine.
Take two quarts of white beans, pick them over the night before, put to soak in cold water; in the morning put them in f...
Season the chops with salt and pepper and a little powdered sage; dip them into bread crumbs.
Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper.
Make a good plain paste.
Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork; scald it well with hot water so as t...
The tenderloins are unlike any other part of the pork in flavor.
This is an old-fashioned dish, often cooked in our grandmothers' time.
Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensu...
Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they ar...
Take two cups of cold mashed potatoes, season with a pinch of salt, pepper and a tablespoonful of butter.
Pare and slice the potatoes thin; cut them if you like in small fillets about a quarter of an inch square, and as long a...
Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful sal...
Prepare the potatoes as directed for mashed potato.
Chop cold boiled potatoes fine, with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour...
Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into...
Choose some mealy potatoes that will boil exceedingly white; pare them and cook them well, but not so as to be watery; d...
Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour.
Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stewpan with plent...
Strip the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt an...
Take out the backbone of the fish; for one weighing two pounds take a tablespoonful of allspice and cloves mixed; these...
After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful ea...
To TWO pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered mace, half a nutmeg, grated, rather more...
Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watchi...
Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of modera...
To prepare cocoanut for future use, first cut a hole through the meat at one of the holes in the end, draw off the milk,...
Peel and core large firm apples (pippins are best).
Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar.
The cranberries must be large and ripe.
Use a pound of sugar for a pound of plums; wash the plums and wipe dry; put the sugar on a slow fire in the preserving k...
Take one peck of green tomatoes.
Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly; take as m...
One pound of fruit, one pound of sugar; pare off the peeling thin.
To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice.
Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar.
Housekeepers who dislike the tedious, old-time fashion of clarifying sugar and boiling the fruit, will appreciate, the f...
For every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, br...
First have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not m...
Clean and cut up your chickens.
The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender,...
Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which yo...
To a piece of butter as large as an egg stirred until soft; add three well-beaten eggs, a pinch of salt and half a teacu...
These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made.
Genuine ice-cream is made of the pure sweet cream in this proportion: Two quarts of cream, one pound of sugar; beat up,...
Take of the best pure common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together com...
Beat well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of mi...
Soak and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag,...
This pie can be made the same as "Game Pie" excepting you scatter through it four hard-boiled eggs cut in slices.
All the varieties are generally served in the same manner, by scraping and placing on the table in glasses containing so...
Sift two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water...
Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teasp...
Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard...
Old-fashioned "raised doughnuts" are seldom seen nowadays, but are easily made.
Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, s...
Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-hal...
Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between t...
One-quarter cup of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs.
Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoon...
Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a...
Take two cents' worth of cochineal.
Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes.
Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a d...
Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonf...
Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of one cupful of sour milk, tw...
This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in...
Boil for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients:...
Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half t...
Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened...
One cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water;...
Take a cup of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspo...
Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoo...
Wash two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt; if the rice is no...
One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large t...
Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt...
One cupful of butter, two of powdered sugar, half a cupful of wine.
Pare and seed ripe cucumbers.
Mince up finely the remains of a cold chicken together with half the quantity of lean, cold ham.
One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the...
Cut up roast beef, or beefsteak left from a previous meal, into thin slices, lay some of the slices into a deep dish whi...
When you have a cold roast of beef, cut off as much as will half fill a baking-dish suited to the size of your family; p...
Pick and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if the...
Roast in a pan over a hot fire, or in a hot oven, or, at a "Clam Bake," on hot stones; when they open, empty the juice i...
Pick, draw, clean thoroughly, and wipe dry.
Select a nice fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat.
The goose should not be more than eight months old, and the fatter the more tender and juicy the meat.
A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and sho...
To prepare a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a...
Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and on...
Score the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a _very little_ water under i...
Prepare it the same as any roast, leaving in the kidney, around which put considerable salt.
The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the sh...
Select the large ones, those usually termed "Saddle Rocks," formerly known as a distinct variety, but which are now but...
Prepare your dressing as for DRESSING FOR FOWLS, adding half an onion, chopped fine; set it inside.
Pigeons lose their flavor by being kept more than a day after they are killed.
Rinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt an...
Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet,...
Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stu...
Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; the...
Wild duck should not be dressed too soon after being killed.
Strip off all the husk from green corn and roast it on a gridiron over a bright fire of coals, turning it as one side is...
One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teas...
Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit dough may be used if rolled thinner; roll...
Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two...
Three-quarters of a cupful of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boilin...
Put a small quantity of lard into the pan; let it simmer a few minutes and remove it; wipe the pan dry with a towel, and...
Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough;...
In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast...
One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just eno...
To a quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gill of home-made ye...
One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye fl...
One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and c...
One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoon...
Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls...
Rub a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of...
This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be s...
Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to...
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, on...
Cut cold, cooked salmon into dice.
While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart m...
An old-fashioned way of preparing hulled corn was to put a peck of old, dry, ripe corn into a pot filled with water, and...
Peel good-sized potatoes, and slice them as evenly as possible.
Take two boxes of sardines and throw the contents into hot water, having first drained away all the oil.
To one gill of boiling water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, one...
Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four e...
One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water,...
Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of...
Put nine tablespoonfuls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar; when the suga...
Any person who is fond of cheese could not fail to favor this recipe.
Purchase a dozen large soft clams in the shell and three dozen opened clams.
Hard-boil twelve eggs; slice them thin in rings; in the bottom of a large well-buttered baking-dish place a layer of gra...
Put the crabs into a kettle of boiling water, and throw in a handful of salt.
Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones.
Butter a deep dish and cover the bottom with fine bread crumbs; put on this a layer of chopped lobster, with pepper and...
Over the bottom of an earthen baking-dish place a layer of bread crumbs, and over it alternate layers of cold roast mutt...
Take eight or ten onions of good size, slice them and boil until tender.
Peel and slice raw potatoes thin, the same as for frying.
Butter the sides and bottom of a pudding-dish.
If bought in the shell boil them and take out the hearts, which is the only part used.
Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder;...
Put a tablespoonful of butter into a hot frying pan; tip around so that it will touch all sides of the pan.
Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut.
Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficient...
Scrappel is a most palatable dish.
Put in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of...
Select a medium-sized fish, clean it thoroughly, and rub a little salt over it; wrap it in a cloth and put it in a steam...
Set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing ple...
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of...
Take one gallon of medium-sized cucumbers, put them into a jar or pail.
Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice c...
Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire.
Take _thin_ slices of steak from the upper part of the round or one large thin steak.
Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast.
One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavo...
One-half a package Cox's gelatine; pour over it a cupful of cold water and add one and a half cupfuls of sugar; when 'so...
One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled...
One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt; mix th...
When properly cooked eggs are done evenly through, like any other food.
Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cu...
Rub into a quart of sifted flour a piece of butter the size of an egg, one teaspoonful of salt; stir into this a pint of...
Barrels having held wine or vinegar are used to prepare sourcrout in.
Mix with cold water into a soft dough one quart of southern corn meal, sifted, a teaspoonful of salt, a tablespoonful of...
Take 1-1/2 lbs. of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the f...
For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a po...
Take two pounds of raw, tender beefsteak, chop it _very fine_, put into it salt, pepper and a little sage, two tablespoo...
Rub into each tongue a mixture made of half a pound of brown sugar, a piece of saltpetre the size of a pea and a tablesp...
Take the pulp from the grapes, preserving the skins.
Seven pounds of plums, one pint of _cider_ vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, ha...
Take one quart of cider vinegar, put into it half an ounce of celery seed, one-third of an ounce of dried mint, one-thir...
Beat two eggs and one-fourth cup sugar together.
Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone.
SEPARATE the whites and yolks of six eggs.
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spre...
Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liqu...
Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoon...
Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three...
Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin.
They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in all t...
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid t...
One cup of white flour, two of Graham flour, two of Indian meal, one teaspoonful of soda, one cup of molasses, three and...
Take a sound, solid cabbage, and with a large sharp knife shave it _very fine_.
Rub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep...
Secure the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with peppe...
Select a three-pound piece of white halibut, cover it with a cloth and place it in a steamer; set the steamer over a pot...
Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flou...
To one teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water,...
Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water;...
Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out wh...
This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so ver...
Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a l...
Boil them first and then scrape and slice them.
Put the part that has the hard fat into a stewpot with a small quantity of water; let it boil up and skim it thoroughly;...
Wash and scrape the carrots and divide them into strips; put them into a stewpan with water enough to cover them; add a...
Wash clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom...
Take a thick, white piece of salt codfish, lay it in cold water for a few minutes to soften it a little, enough to rende...
Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from...
Prepare them by cutting them up the same as chicken for fricassee.
_Ingredients._--Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonfu...
Into a saucepan of boiling water put two or three pints of young green peas and when nearly done and tender drain in a c...
Drain the liquor from two quarts of oysters; mix with it a small teacupful of hot water, add a little salt and pepper an...
After washing and scraping the parsnips slice them about half of an inch thick.
See stewed pumpkin for pie.
Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take five or more slices of corned pork, let it fry a...
Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, salt, pe...
Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes...
Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack--this...
Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice t...
Place in a saucepan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles;...
Select the largest, thickest and fattest, the females being the best; they should be alive when brought from market.
Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill...
One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of...
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a...
Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit.
Make a rule of baking powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-...
This makes a most delightful dessert.
Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process...
From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut a thin slice and with a small spoon scoop out the...
Cut the egg-plant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water...
Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet...
One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten...
Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than w...
One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful...
One cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and on...
One cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a s...
These are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness...
Stir a little coloring--as the essence of spinach, or prepared cochineal, or liquid carmine, or indigo, rouge, saffron,...
Three pounds of white sugar, half a pint of water, half a pint of vinegar, a quarter of a pound of butter, one pound of...
One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut.
One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs.
One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter,...
Two cups of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and y...
One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; o...
Most of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots...
Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on.
Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder.
There are two in a calf, which are considered delicacies.
A sufficient quantity of broth for six people; boil it; beat up three eggs well, two spoonfuls of flour, one cup milk; p...
An excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries).
Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vani...
The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one...
To serve tenderloin as directed below, the whole piece must be extracted before the hind-quarter of the animal is cut ou...
One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, o...
If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into _warm...
Break in very short lengths small macaroni (vermicelli, spaghetti, tagliarini).
Take a medium-sized ham and place it to soak for ten or twelve hours.
Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat baking-dish; the pan should be buttered, also...
The aitch-bone and the brisket are considered the best pieces for boiling.
Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground...
Wash it well in warm water, and trim it nicely, taking off all the fat.
After dressing and washing the chickens as previously directed, split them open through the backbone; frog them by cutti...
Take off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facilitate its cooking; put a t...
Put a lump of butter into a hot frying pan and toss it about until it browns.
Spread flour upon a tin pie-plate, set it upon the stove or in a _very_ hot oven, and stir continually, after it begins...
Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob.
Fill the can full of peas, shake the can so they can be filled well.
Cut the quinces into thin slices like apples for pies.
Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and s...
The white of egg is, perhaps, the best substance that can be employed in clarifying jelly, as well as some other fluids,...
Drippings accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and slicin...
Put them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the fl...
Drop into boiling water and cook gently for twenty minutes; then take from the fire and drain.
First partly boil them in a small covered pan, take out and season them with salt, a little pepper, dredge with flour an...
This process is called the "dry cure," and is considered far preferable to the New England or Yankee style of putting pr...
For each hundred pounds of hams, make a pickle of ten pounds of salt, two pounds of brown sugar, two ounces of saltpetre...
When cutting Layer Cakes, it is better to first make a round hole in the cake with a knife or tin tube about an inch and...
They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered.
Beefsteak for frying should be cut much thinner than for broiling.
Most of the smaller fish (generally termed pan-fish) are usually fried.
Beat up two eggs in a deep bowl; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread...
Put a small piece of lard or butter into the frying pan.
Boil the tripe the day before till it is quite tender, which it will not be in less than four or five hours.
Put in sacks, with enough straw around it so the flies cannot reach through.
Procure the crabs alive, and put them in boiling water, along with some salt.
Thoroughly scald the churn, then cool well with ice or spring water.
Immediately after the cow is milked, strain the milk into clean pans, and set it over a moderate fire until it is scaldi...
Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a saltspoonful of salt, a tablespoonf...
Put the tomatoes into a frying basket and plunge them into hot water for three or four minutes.
The round is the best piece for potting, and you may use both the upper and under part.
Carefully remove the peelings.
Buy the fruit when not _too ripe_, pick over immediately, wash if absolutely necessary and put in glass jars, filling ea...
To every pound of sugar allow one pound of fruit, one quarter pint of water.
There are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh fr...
Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner-...
To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip eac...
Pare off the green skin, cut the watermelon rind into pieces.
Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is disch...
Carefully cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean...
Take an old hogshead, stop up all the crevices, and fix a place to put a cross-stick near the bottom, to hang the articl...
Put them in a dish and pour _boiling_ water over them; cover and let them remain in it ten minutes; it will soften so th...
Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle or saucepan; pour in a cupful of water...
Toast several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in a...
Toast should be made of stale bread, or at least of bread that has been baked a day.
Put into two quarts of tomato pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and...
Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick.
Peel a couple of tomatoes, which split into four pieces; remove the seeds and cut them into small dice; then fry them wi...
Cut in slices and place in a stewpan six peeled tomatoes; add a tablespoonful of cold water, a little pepper and salt.
Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of an inch thick.
Take a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepp...
Pare and stew a quart of ripe tomatoes until smooth.
Cut up half a pound of cold boiled tripe into neat squares.
Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece...
The truffle belongs to the family of the mushrooms; they are used principally in this country as a condiment for boned t...
Select some fine truffles; cleanse them by washing them in several waters with a brush until not a particle of sand or g...
Cut the remnants of turkey from a previous dinner into pieces of equal size.
Pick the meat from the bones of cold turkey and chop it fine.
Pieces of cold turkey or chicken may be warmed up with a little butter in a frying pan; place it on a warm platter, surr...
Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little f...
Take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs; mix well together;...
On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool...
One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only,...
Make the "French Cream" recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup...
Prepare equal quantities of boiled sliced veal and smoked tongue.
Cut veal from the leg or other lean part into pieces the size of an oyster.
Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch o...
Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have veal and ham both in very thin slices;...
Take a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold wa...
Three pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk...
Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten...
Cut the veal into rather small pieces or slices, put it in a stewpan with hot water to cover it; add to it a tablespoonf...
Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every fiv...
Cut about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size o...
Cut up two or three pounds of veal into pieces three inches long and one thick.
Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes, etc.; spr...
Make a purée by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning.
Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover the...
Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup...
The neck, breast and shoulder are the parts used for a venison pie or pastry.
Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one tea...
One pint of corn meal; pour over enough boiling water to thoroughly scald it; when cool add one pint of light, white bre...
Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspo...
Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the mi...
One hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces...
Take a piece of "French Cream" the size of a walnut.
Dough after it has become once sufficiently raised and perfectly light, cannot afterwards be injured by setting aside in...
A nice dish for breakfast, and very relishing, can be made from the remains of a roast of duck.
Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tables...
Wash well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mi...
Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of...
Grate three ounces of dry cheese and mix it with the yolks of two eggs, put four ounces of grated bread and three of but...
Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of ha...
One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cup...
Three eggs, one and a half cups of milk, three teaspoonfuls baking powder, salt, and flour enough to make quite stiff, t...
One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add...
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and a...
One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, the whites of seven eggs, t...
One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a...
Two cups of sugar, two-thirds cup of butter, the whites of seven eggs well beaten, two-thirds cup of sweet milk, two cup...
Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk.
Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful baking powder; flavor with vanilla.
Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatab...
One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll ou...
Half a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teasp...
Skin the head and neck of the bird, pluck the feathers, and truss it by bringing the beak of the bird under the wing, an...
Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light y...
Take a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep ti...
This is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, whites and yolks...