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...
Recipes
1920 recipes
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A Fricando of Beef
Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and...
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A Nice Boiled Pudding
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...
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A Nice Little Dish of Beef
Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop s...
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A Nice Twelve O'Clock Luncheon
Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, c...
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A Rich Fruit Cake
HAVE the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of b...
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A Sea Pie
Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices,...
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A Sweetmeat Pudding
Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out squar...
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After-Dinner Coffee
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes.
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Almond Cream
Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with...
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Almond Pudding
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...
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An Apple Custard
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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Almond Soup
No instructions provided
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An Arrow Root Pudding
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...
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An English Plum Pudding
Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite ligh...
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An Excellent and Cheap Dessert Dish
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...
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An Excellent Method of Dressing Beef
Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll...
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An Excellent Relish After Dinner
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...
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An Excellent Way to Dress Fish
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...
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Another Method for Making Yeast
Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficie...
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Apoquiniminc Cakes
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...
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Apple Fritters
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...
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Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in quarters.
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Apple Pie
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...
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Apricots in Brandy
Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much water as will cover the fru...
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Artichokes
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let the...
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Aromatic Vinegar
Put a portion of acetate of potash, (sal diureticus,) into a smelling bottle; mix gradually with it half its weight of s...
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Asparagus Soup
Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the st...
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Asparagus Salad
Drain and rinse stalks of canned asparagus.
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Baked Apple Pudding
Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepar...
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Baked Fillet of Veal
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...
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Baked Finnan Haddie
Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat...
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Baked Indian Meal Pudding
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...
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Baked Lamb
Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, spri...
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Baked Leg of Mutton
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...
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Baked Sweet Potatoes
Prepare and bake same as white potatoes.
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Banana Salad
Remove one section of skin from each of four bananas.
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Barbecued Lamb
Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding three-fourths tabl...
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Barberry Jelly
Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries...
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Barley Cream
Is made the same way--you may add a little white wine to both; it will give an agreeable flavour.
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Barley Soup
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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Batter
No instructions provided
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Batter Bread
Take six spoonsful of flour and three of corn meal, with a little salt--sift them, and make a thin batter with four eggs...
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Batter Cakes
Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of...
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Beef a-La-Daube
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...
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Beef Olives
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...
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Beef Soup
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...
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Beef Steak Pie
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...
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Beef Steaks
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...
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Beefsteak Pie
Cut remnants of cold broiled steak or roast beef in one-inch cubes.
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Beef a-La-Mode
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...
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Bell Fritters
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...
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Blackberry Jam
Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
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Blanc Mange
Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, ad...
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Blackberry Jelly
Follow recipe for Currant Jelly, using blackberries in place of currants.
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Blanquette of Chicken
No instructions provided
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Blanquette of Lamb
Cut remnants of cooked lamb in cubes or strips.
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Berkshire Salad in Boxes
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressin...
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Blanquette of Veal
Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I.
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Boeuf Bourguignon
Preheat oven to 450°F (230°C). Dry the beef cubes thoroughly with paper towels—this is essential for proper browning.
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Boiled Breast of Mutton
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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Boiled Coffee
No instructions provided
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Boiled Dressing I
No instructions provided
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Boiled Indian Meal Pudding
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;...
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Boiled Leg of Mutton
Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the...
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Boiled Loaf
Pour a quart of boiling milk over four little rolls of bread--cover them up, turning them occasionally till saturated wi...
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Boiled Shoulder of Mutton
Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.
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Boiled Sweet Potatoes
Select potatoes of uniform size.
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Bologna Sausages
Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skin...
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Bolivia Salad
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups.
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Bortchock Consommé
Make same as Consommé, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when cl...
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Bonbons
The centres of bonbons are made of fondant shaped in small balls.
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Bortchock Soup
No instructions provided
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Bouillon
Wipe, and cut meat in inch cubes.
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Brandied Peaches
No instructions provided
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Bread Fritters
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...
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Brazilian Salad
Remove skin and seeds from white grapes and cut in halves lengthwise.
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Brandy Cocoa
No instructions provided
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Bread Griddle-cakes
No instructions provided
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Bread Pudding
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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Breakfast Cocoa
No instructions provided
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Breast of Lamb
Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-half tablespo...
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Breast of Mutton in Ragout
Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown...
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Brisket of Beef Baked
Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat baco...
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Brocoli
The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape t...
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Broiled Finnan Haddie
Broil in a greased broiler until brown on both sides.
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Broiled Mushrooms
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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Broiled Oysters
No instructions provided
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Brown Soup Stock
Wipe beef, and cut the lean meat in inch cubes.
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Buckwheat Cakes
Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water;...
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Cabbage
Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very l...
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Cabbage a-La-Creme
Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water--have ready one larg...
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Burnt Custard
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...
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Cabbage Pudding
Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which...
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Cabbage with Onions
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or f...
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Calf'S Feet Fricassee
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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Candied Orange Peel
No instructions provided
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Calf'S Heart, a Nice Dish
Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small...
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Canned Cherries
Use large white or red cherries.
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Canned Huckleberries
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burni...
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Canned Peaches
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins.
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Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh.
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Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working aroun...
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Canned Pineapples
Remove skin and eyes from pineapples; then cut in half-inch slices, and slices in cubes, at the same time discarding the...
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Canned Quinces
Wipe, quarter, core, and pare quinces.
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Canned Rhubarb
Pare rhubarb and cut in one-inch pieces.
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Caper Sauce
Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor fro...
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Carrots
Let them be well washed and scraped--an hour is enough for young spring carrots; grown carrots will take from an hour an...
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Casserole of Rice and Meat
Line a mould, slightly greased, with steamed rice.
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Catfish Soup
_An excellent dish for those who have not imbibed a needless prejudice against those delicious fish._ Take two large or...
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Cauliflower
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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Cecils with Tomato Sauce
No instructions provided
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Celery Sauce
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...
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Celery Vinegar
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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Champagne Punch
No instructions provided
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Charlotte
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...
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Chartreuse Potatoes
Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put togethe...
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Celery and Cabbage Salad
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves.
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Cheese and Currant Salad
Mash a cream cheese and mix with finely chopped lettuce.
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Cheese and Olive Salad
Mash a cream cheese, moisten with cream, and season with salt and cayenne.
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Cheese Salad
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces, and pour over French Dressing.
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Cherries
The most beautiful cherries to preserve, are the carnation and common light red, with short stems; select the finest tha...
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Cherries in Brandy
Get the short stemmed bright red cherries in bunches--make a syrup, with equal quantities of sugar and cherries; scald t...
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Cherry Pudding
Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chop...
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Cherry Shrub
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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Chestnut Purée
No instructions provided
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Chicken and Oyster Salad
Clean, parboil, and drain one pint oysters.
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Chicken and Oysters à la Métropole
No instructions provided
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Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal.
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Chicken Hollandaise
No instructions provided
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Chicken in Baskets
To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten,...
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Chicken Pudding, a Favourite Virginia Dish
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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Chicken Salad Dressing
No instructions provided
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Chicken Salad I
Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing.
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Chicken Salad II
Cut cold boiled fowl or remnants of roast chicken in one-half inch dice.
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Chicken Soup with Wine
No instructions provided
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Chicken Soufflé
No instructions provided
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Chicken with Potato Border
Serve Creamed Chicken in Potato Border.
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Chickens a-La-Daub
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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Chili Sauce
No instructions provided
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Chocolate Cakes
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...
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Chocolate Cream
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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Chocolate I
No instructions provided
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Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling wate...
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Chocolate III
No instructions provided
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Chopped Pickles
No instructions provided
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Chow-Chow
No instructions provided
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Chowder, a Sea Dish
Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom...
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Citron Cream
Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in sma...
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Clam and Chicken Frappé
Wash and scrub with a brush two quarts clams, changing water several times.
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Clam and Oyster Soup
No instructions provided
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Clam and Tomato Bisque
No instructions provided
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Clam Bouillon
Wash and scrub with a brush one-half peck clams, changing the water several times.
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Clam Consommé
Wash two quarts clams in shell.
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Clam Soup with Poached Eggs
No instructions provided
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Clams à la Grand Union
Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper.
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Claret Consommé
To one quart Consommé add one and one-half cups claret, which has been cooked with a three-inch piece stick cinnamon ten...
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Clams, Union League
Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and...
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Claret Punch
No instructions provided
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Cling-Stones Sliced
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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Club Punch
No instructions provided
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Cocoa Shells
No instructions provided
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Cocoa Nut Cream
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it.
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Cod Fish Pie
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...
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Coffee Cream
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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Coffee Fondant
No instructions provided
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Cologne Water
Three quarts spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, t...
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Common Patties
Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grate...
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Common Sauce
Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many thi...
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Compote of Apples
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...
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Consommé
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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Connecticut Chowder
No instructions provided
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Consommé au Parmesan
Consommé, served with Parmesan Pâte à Chou.
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Consommé Colbert
To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut...
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Consommé d’Orleans
Consommé, served with red and white quenelles and French peas.
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Consommé à la Royal
Consommé, served with Royal custard.
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Consommé with Vegetables
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.
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Coq au Vin
In a heavy casserole, sauté the bacon in 1 tablespoon butter until lightly browned. Remove to a side dish.
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Consommé Princess
Consommé, served with green peas and cooked chicken meat cut in small dice.
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Corn Chowder
No instructions provided
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Corn Meal Bread
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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Corn Griddle-cakes
No instructions provided
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Corned Beef Hash
Remove skin and gristle from cooked corned beef, then chop the meat.
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Corn Salad
Drain one can corn and season with mustard and onion juice.
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Corned Beef Hash with Beets
When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes.
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Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth.
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Cottage Pie
Cover bottom of a small greased baking-dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in s...
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Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder.
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Crab and Tomato Salad
Remove meat from hard-shelled crabs; there should be one cup.
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Crab Soup
No instructions provided
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Crab Apple Jelly
Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.
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Cracked Cocoa
No instructions provided
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Crackers and Cheese
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.
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Cream Cakes
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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Cream Dressing I
No instructions provided
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Cream Dressing II
No instructions provided
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Cream Nut Bars
Melt fondant and flavor, stir in any kind of nut meat, cut in pieces.
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Cream Mints
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and...
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Cream of Cauliflower Soup
No instructions provided
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Cream of Celery Soup
No instructions provided
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Cream of Clam Soup
Make same as French Oyster Soup, using clams in place of oysters.
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Cream of Mushroom Soup
No instructions provided
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Cream of Scallop Soup
No instructions provided
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Cream of Watercress Soup
No instructions provided
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Creamed Chicken
1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt Heat chicken dice in sauce, to whic...
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Creamed Chicken with Mushrooms
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
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Creamed Potatoes
Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.
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Creamed Salt Codfish
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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Creole Kisses
No instructions provided
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Creole Soup
No instructions provided
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Crumpets
Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks...
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Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves.
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Cucumber Baskets
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves...
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Cucumber Cups with Lettuce
Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce leaves, and fill cups with Sau...
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Cucumber Salad
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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Cucumber Soup
No instructions provided
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Currant and Raspberry Jelly
Follow recipe for Currant Jelly, using equal parts of currants and raspberries.
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Curds and Cream
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...
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Currant Jelly
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...
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Currant Wine
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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Curry Dressing
No instructions provided
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Curry Powder
One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and o...
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Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin.
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Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large...
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De John’s Salad
Pare six Bartlett pears, care being taken not to remove stems.
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De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup.
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Delmonico Potatoes
To Potatoes au Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before cov...
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Dinner Soup
Wipe meat and cut in inch cubes.
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Dipped Walnuts
Melt fondant and flavor.
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Directions for Canning
Fruit for canning should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may surviv...
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Directions for Curing Beef
Prepare your brine in the middle of October, after the following manner: get a thirty gallon cask, take out one head, dr...
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Directions for Making Preserves
The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep.
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Directions for the Pieces in the Different Quarters of Veal
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...
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Dish of Rice to Be Served Up with the Curry, in a Dish By Itself
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...
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Dressed Celery
Wash, scrape, and cut stalks of celery in thin slices.
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Dough Nuts--a Yankee Cake
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...
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Dressed Lettuce
Prepare lettuce as directed on page 294.
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Dressed Watercress
Wash, remove roots, drain, and chill watercress.
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Dried Beef with Cream
No instructions provided
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Duchess Soup
No instructions provided
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Dried Pea Soup
Take one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three on...
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East India Salad
Work two ten cent cream cheeses until smooth.
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Egg Plant
The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cu...
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Egg Salad I
Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs.
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Egg Salad II
Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points.
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Eggs a-La-Creme
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...
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Eggs and Tomatos
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a littl...
-
Eggs in Croquets
Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, _(see sauce...
-
Entire Wheat Griddle-cakes
No instructions provided
-
Fancy Roast
Clean one pint oysters and drain from their liquor.
-
Fayette Pudding
Slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish, cutting them so as to cover it completely...
-
Farina Soup
No instructions provided
-
Field Peas
There are many varieties of these peas; the smaller kind are the most delicate.
-
Filtered Coffee
No instructions provided
-
Finnan Haddie à la Delmonico
Cut fish in strips (there should be one cup), put in baking-pan, cover with cold water, place on back of range and allow...
-
Fish and Egg Croquettes
Make same as Fish Croquettes, using one cup fish and three hard-boiled eggs finely chopped.
-
Fish a-La-Daub
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...
-
Fish Balls
No instructions provided
-
Fish Chowder
No instructions provided
-
Fish Hash
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped.
-
Fish Croquettes
To one and one-half cups cold flaked halibut or salmon add one cup thick White Sauce.
-
Fish in Jelly
Fill a deep glass dish half full of jelly--have as many small fish-moulds as will lie conveniently in it fill them with...
-
Fish à la Crême
No instructions provided
-
Fish Sauce, to Keep a Year
Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one qua...
-
Five o’Clock Tea
When tea is made in dining or drawing-room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.
-
Floating Island
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a...
-
Flummery
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...
-
Fondus
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...
-
For the Soup
At an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt.
-
For Pies, Puddings, and Desserts
Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk.
-
Forcemeat Balls
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...
-
French Beans
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...
-
French Dressing
No instructions provided
-
French Oyster Soup
No instructions provided
-
French Fruit Salad
No instructions provided
-
French Rolls
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,...
-
French Potato Croquettes
No instructions provided
-
Fricando of Veal
Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them...
-
French White Soup
No instructions provided
-
Fricassee of Small Chickens
Take off the legs and wings of four chickens, separate the breasts from the backs, cut off the necks and divide the back...
-
Fried Chickens
Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of...
-
Fried Lamb
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...
-
Fried Oysters
Clean, and dry between towels, selected oysters.
-
Fried Oysters in Batter
Clean, and dry between towels, selected oysters.
-
Fried Potato Balls
To one cup hot riced potatoes add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and...
-
Frozen Tomato Salad
Open one quart can tomatoes, turn from can, and let stand one hour that they may be reoxygenated.
-
Fruit Punch I
No instructions provided
-
Fried Scallops
Clean one quart scallops, turn into a saucepan, and cook until they begin to shrivel; drain, and dry between towels.
-
Fruit Punch II
No instructions provided
-
Fruit Punch III
No instructions provided
-
Fruit Punch IV
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...
-
Game Salad
Drain the syrup from one can peaches.
-
German Dressing
No instructions provided
-
German Chowder
No instructions provided
-
Ginger Beer
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...
-
Ginger Bread
Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of...
-
Ginger Punch
No instructions provided
-
Ginger Wine
To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse i...
-
Glacé Fruits
For Glacé Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used.
-
Glazed Sweet Potatoes
Wash and pare six medium-sized potatoes.
-
Gooseberries
Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and th...
-
Glacé Nuts
No instructions provided
-
Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.
-
Gooseberry Fool
Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sug...
-
Grape Marmalade
Pick over, wash, drain, and remove stems from grapes.
-
Gravy
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...
-
Gravy Soup
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...
-
Green Mayonnaise
Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercr...
-
Green Grape Jelly
Grapes should be picked when just beginning to turn.
-
Gumbo--a West India Dish
Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till...
-
Hare or Rabbit Soup
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...
-
Green Pea Soup
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...
-
Harvard Salad
Make lemon baskets, following directions for Orange Baskets (see p. 429).
-
Hashed Brown Potatoes
Try out fat salt pork cut in small cubes, remove scraps; there should be about one-third cup of fat.
-
Honey Vinegar
To one quart of clear honey, put eight quarts of warm water, mix it well together: when it has passed through the acetou...
-
Hot Potato Salad
Wash six medium-sized potatoes, and cook in boiling salted water until soft.
-
How to Bind Soups
Cream soups and purées, if allowed to stand, separate, unless bound together.
-
How to Clear Soup Stock
Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock.
-
How to Bone a Bird
In buying birds for boning, select those which have been fresh killed, dry picked, and not drawn.
-
Hungarian Water
One pint spirits of wine, one ounce oil of rosemary, and two drachms essence of ambergris.
-
Hungarian Salad
Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines, and marinate with French dr...
-
Hygienic Soup
No instructions provided
-
Hydromel, or Mead
Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely...
-
I. Bivalve Mollusks
Oysters are mollusks, having two shells.
-
Ice Creams
When ice creams are not put into shapes, they should always be served in glasses with handles.
-
Iced Bouillon
Flavor bouillon with sherry or Madeira wine, and serve cold.
-
Iced Tea
No instructions provided
-
Iced Jelly
Make calf's foot jelly not very stiff, freeze it, and serve it in glasses.
-
Imperial Soup
No instructions provided
-
II. Crustaceans
Lobsters belong to the highest order of Crustaceans, live exclusively in sea-water, generally near rocky coasts, and are...
-
Important Observations on Roasting, Boiling, Frying, &C
In roasting butchers' meat, be careful not to run the spit through the nice parts: let the piece lie in water one hour,...
-
Jerusalem Artichokes
Are boiled and dressed in the various ways we have just before directed for potatos.
-
Julienne Soup
To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inch...
-
Jumbals
Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat...
-
Knuckle of Veal
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...
-
Lattice Potatoes
Wash and pare potatoes.
-
Lavender Water
Put a pint of highly rectified spirits of wine, to one ounce of essential oil of lavender, and two drachms of ambergris;...
-
Leg of Pork with Pease Pudding
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...
-
Lemon Cream
Pare the yellow rind very thin from four lemons--put them in a quart of fresh cream, and boil it; squeeze and strain the...
-
Lemon Cordial
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...
-
Lemon Cream
Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it--put them both into a quart of water, s...
-
Lemon Pickle
Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt o...
-
Lemon Pudding
Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very l...
-
Lemonade
No instructions provided
-
Lemonade Iced
Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth--mix them well with the lemonade, and...
-
Lenten Salad
Separate yolks and whites of four “hard-boiled” eggs.
-
Lettuce and Radish Salad
Prepare and arrange as for Dressed Lettuce.
-
Lettuce and Tomato Salad
Peel and chill three tomatoes.
-
Lettuce and Cucumber Salad
Place a chapon in bottom of salad bowl.
-
Lima, or Sugar Beans
Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them,...
-
Little Neck Clams
Little Neck Clams are served raw on the half shell, in same manner as raw oysters.
-
Little Plum Cakes
Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.
-
Lobster Bisque
No instructions provided
-
Lobster Salad II
Prepare lobster as for Lobster Salad I.
-
Lobster Salad III
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through...
-
Lobster Chowder
No instructions provided
-
Lobster Sauce
Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and mel...
-
Luncheon Chicken
No instructions provided
-
Lyonnaise Potatoes I
Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut i...
-
Lyonnaise Potatoes II
Slice cold boiled potatoes to make two cups.
-
Macaroni
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a littl...
-
Macaroni Soup
No instructions provided
-
Macaroone
Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth...
-
Macédoine Salad
Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer stalks of celery finely cut...
-
Maccaroni Pudding
Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke--strain...
-
Magnum Bonum Plums in Brandy
Select those that are free from blemish--make a syrup with half their weight of sugar, and preserve them in the same man...
-
Malaga Salad
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in 340piece...
-
Maple Fondant
No instructions provided
-
Marrow Pudding
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...
-
Mashed Sweet Potatoes
To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten.
-
Matelote of Any Kind of Firm Fish
Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper an...
-
Mayonnaise Dressing I
No instructions provided
-
Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients.
-
Mazagan Beans
This is the smallest and most delicate species of the Windsor bean.
-
Meringue I
No instructions provided
-
Meringue II
No instructions provided
-
Meringue III
No instructions provided
-
Meringues Glacées, or Kisses
No instructions provided
-
Meringues (Mushrooms)
Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated choco...
-
Meringues Panachées
Fill Meringues Glacées with ice cream, or ice cream and water ice.
-
Mexican Jelly
Peel four large cucumbers and cut in thin slices.
-
Minced Lamb on Toast
Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat.
-
Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale bread crumbs.
-
Minced Veal on Toast
Prepare as Minced Lamb on Toast, using veal in place of lamb.
-
Mint Cordial
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...
-
Mint Julep
No instructions provided
-
Mixed Bread
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...
-
Mock Macaroni
Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.
-
Mock Terrapin
No instructions provided
-
Mock Turtle of Calf'S Head
Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts t...
-
Mock Turtle Soup
No instructions provided
-
Mock Turtle Soup of Calf'S Head
Have a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the t...
-
Molasses Beer
Put five quarts of hops, and five of wheat bran, into fifteen gallons of water; boil it three or four hours, strain it,...
-
Monte Carlo Salad
Remove pulp from four large grape fruits, and drain.
-
Morello Cherries
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...
-
Moulded Russian Salad
Reduce strong consommé so that when cold it will be jelly-like in consistency.
-
Muffins
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...
-
Mulligatawny Soup
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, an...
-
Mushroom Catsup
Take the flaps of the proper mushrooms from the stems--wash them, add some salt, and crush them; then boil them some tim...
-
Mushroom Sauce
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...
-
Mushroom Soup
No instructions provided
-
Mutton Chops
Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of bo...
-
Naples Biscuit
Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till pe...
-
Neufchâtel Salad I
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes.
-
Neufchâtel Salad II
Mash one Neufchâtel cheese and moisten with milk or cream.
-
Nice Buns
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...
-
Nut and Celery Salad I
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces.
-
Nile Salad
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups).
-
Nut and Celery Salad II
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage.
-
Nut Meringues
To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. 481Shape by dr...
-
Nut Salad
Mix one cup chopped English walnut meat and two cups shredded lettuce.
-
Oak Hill Potatoes
Cut four cold boiled potatoes and six “hard-boiled” eggs in one-fourth inch slices.
-
O’Brion Potatoes
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.
-
Observations on Ice Creams
It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and pu...
-
Observations on Pickling
The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to...
-
Observations on Puddings and Cakes
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...
-
Ochra and Tomatos
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without wate...
-
Ochra Soup
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of wat...
-
Oil Dressing I
No instructions provided
-
Oil Mangos
Gather the melons a size larger than a goose egg--put them in a pot, pour boiling salt and water made strong upon them,...
-
Omelette Souffle
Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdere...
-
Onion Soup
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...
-
Omelette--Another Way
Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounce...
-
Orange Cream
Is made in the same manner, but requires more juice to give a flavour.
-
Orange Marmalade I
Select sour, smooth-skinned oranges.
-
Orange Marmalade II
Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserv...
-
Orange Salad
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters.
-
Orangeade
Make syrup as for Lemonade.
-
Orgeat
_A Necessary Refreshment at all Parties._ Boil two quarts of milk with a stick of cinnamon and let it stand to be quite...
-
Ox-tail Soup
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minute...
-
Oyster and Grape Fruit Salad
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles.
-
Oyster Bisque
No instructions provided
-
Oyster Catsup
Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne...
-
Oyster Cocktail I
No instructions provided
-
Oyster Cocktail II
No instructions provided
-
Oyster Cocktail III
Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon...
-
Oyster Cream
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
-
Oyster Fricassee
No instructions provided
-
Oyster Gumbo
No instructions provided
-
Oyster Sauce for Fish
Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards;...
-
Oyster Soup
No instructions provided
-
Oyster Soup, Amsterdam Style
No instructions provided
-
Oyster Stew
No instructions provided
-
Oyster Toast
Serve Broiled Oysters on small pieces of Milk Toast.
-
Oysters and Macaroni
No instructions provided
-
Oysters in Brown Sauce
No instructions provided
-
Oysters à la Astor
No instructions provided
-
Oysters on the Half Shell
Serve oysters on deep halves of the shells, allowing six to each person.
-
Oysters with Bacon
Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.
-
Panned Oysters
Clean one pint large oysters.
-
Parisian French Dressing
No instructions provided
-
Parsnips
Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore...
-
Partridges a-La-Daub
Truss six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them...
-
Paste for Meat Dumplins
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...
-
Patent Yeast
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...
-
Peach Chips
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...
-
Peach Cordial
Gather ripe cling-stone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; whe...
-
Peach Cream
Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl: sprinkle some sugar...
-
Peach Marmalade
Take the ripest soft peaches, (the yellow ones make the prettiest marmalade,) pare them, and take out the stones; put th...
-
Peaches in Brandy
Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover...
-
Pear Chips
No instructions provided
-
Pear Marmalade
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...
-
Pear Salad
Wipe, pare, and cut pears in eighths lengthwise; then remove seeds.
-
Pears
The small pears are better for preserving than large ones.
-
Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and remove seeds.
-
Pepper Pot
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...
-
Pepper Vinegar
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...
-
Philadelphia Pepper Pot
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining in...
-
Pickled Onions
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stan...
-
Pineapple Lemonade
No instructions provided
-
Plebeian Ginger Bread
Mix three large spoonsful of pounded ginger, with three quarts of flour--sift it, dissolve three tea-spoonsful of pearl-...
-
Plum Pudding
Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of...
-
Potage à la Reine
No instructions provided
-
Potato and Celery Salad
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pare...
-
Potato Balls
Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, f...
-
Potato Cakes
Shape cold mashed potato in small cakes, and roll in flour.
-
Potato Croquettes
No instructions provided
-
Potato Curls
Wash and pare large long potatoes.
-
Potato Marbles
Wash and pare potatoes.
-
Potato Mayonnaise
No instructions provided
-
Potato Nests
Wash, pare, and cut potatoes in thin strips, using same slicer as for Lattice Potatoes.
-
Potato Paste
Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan ov...
-
Potato Pumpkin
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...
-
Potato Salad I
Cut cold boiled potatoes in one-half inch cubes.
-
Potato Salad II
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.
-
Potatoes au Gratin
Put Creamed Potatoes in buttered baking-dish, cover with buttered crumbs, and bake on centre grate until crumbs are brow...
-
Potatoes en Surprise
Make Potato Croquette mixture, omitting parsley.
-
Potatoes à l’Antlers
Cook potatoes with jackets on, drain, and let stand twenty-four hours.
-
Potatoes, Somerset Style
No instructions provided
-
Potatos Mashed
When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colan...
-
Potatos Mashed with Onions
Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potat...
-
Pound Cake
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...
-
Puff Pudding
Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly;...
-
Pumpkin Pudding
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...
-
Puree of Turnips
Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set...
-
Quiche Lorraine
Preheat oven to 375°F (190°C). Have your partially baked pastry shell ready in its pan.
-
Quince Cream
Wash ripe quinces and boil them whole till quite tender--let them stand to drain and cool--then rub them through a hair...
-
Quince Honey
Pare and grate five large quinces.
-
Quince Jelly
Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from fruit.
-
Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces.
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Quinces
Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till th...
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Quire of Paper Pancakes
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...
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Ragoût of Veal
Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcester...
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Ragout of a Breast of Veal
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...
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Ragout of French Beans, Snaps, String Beans
Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fif...
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Ragout of Turnips
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...
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Raspberry Cordial
To each quart of ripe red raspberries, put one quart of best French brandy; let it remain about a week, then strain it t...
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Raspberry Cream
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...
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Raspberry Cream
Stir as much raspberry marmalade into a quart of cream, as will be sufficient to give a rich flavour of the fruit--strai...
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Raspberry Jam
Pick over raspberries.
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Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place of currants.
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Raspberry Vinegar
Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twe...
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Raw Oysters
Raw oysters are served on oyster plates, or in a block of ice.
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Rechauffé of Lamb
Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth t...
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Red Beet Roots
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...
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Rhode Island Chowder
No instructions provided
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Rice Blanc Mange
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...
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Rice Bread
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...
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Rice Griddle-cakes II
No instructions provided
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Rice Milk for a Dessert
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...
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Rice Journey, or Johnny Cake
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...
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Rice Pudding
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...
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Rice Woffles
Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs b...
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Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise.
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Ripe Tomato Pickle
No instructions provided
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Risen Cake
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...
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Roast Beef, Mexican Sauce
Reheat cold roast beef cut in thin slices, in Mexican Sauce.
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Roast Beef with Gravy
Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy reheated to the boiling-poi...
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Roasted Clams
Roasted clams are served at Clam Bakes.
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Roasted Leg
Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, s...
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Roasted Loin of Mutton
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...
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Roasted Oysters
Oysters for roasting should be bought in the shell.
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Ropa Veija--Spanish
Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold me...
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Rose Brandy
Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next da...
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Royal Soup
No instructions provided
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Russian Salad
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and...
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Rusk
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...
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Sago Cream
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;...
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Russian Tea
Follow recipe for making tea.
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Sago Pudding
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...
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Salad Chiffonade
Cook two green peppers in boiling water one minute; cool, and shred.
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Salad à la Russe
Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp.
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Salmi of Duck
No instructions provided
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Salmi of Lamb
Cut cold roast lamb in thin slices.
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Salmon Box
Line a bread pan, slightly buttered, with warm steamed rice.
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Salmagundi
Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:...
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Salmon Salad
Flake remnants of cold boiled salmon.
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Salsify
Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish with...
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Salted Codfish Hash
Prepare as for Fish Balls, omitting egg.
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Sardine Salad
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of “hard-boiled” eggs.
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Sauce a-La-Creme, for the 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...
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Sauce for Boiled Ducks or Rabbits
Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of wa...
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Sauce for Boiled Rabbits
Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread,...
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Sauce for Wild Fowl
Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grat...
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Sautéd Oysters
Clean one pint oysters, sprinkle on both sides with salt and pepper.
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Sauterne Cup
No instructions provided
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Savory Oysters
No instructions provided
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Savoy or Spunge Cake
Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half wi...
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Savoys
Are boiled in the same manner; quarter them when you send them to table.
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Scallop and Tomato Salad
Clean one pint scallops, parboil, and drain.
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Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
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Scalloped Chicken
Butter a baking-dish.
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Scalloped Cod
Line a buttered baking-dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first di...
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Scalloped Lamb
Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper.
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Scalloped Oysters
No instructions provided
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Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepp...
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Scotch Collops of Veal
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...
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Scotch Soup
No instructions provided
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Sea-Kale
Is tied up in bundles, and dressed in the same way as asparagus.
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Shadow Potatoes (Saratoga Chips)
Wash and pare potatoes.
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Shote'S Head
Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet wi...
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Shoulder of Mutton with Celery Sauce
Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices...
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Shredded Potatoes
Wash, pare, and cut potatoes in one-eighth inch slices.
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Shrewsbury Cakes
Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three qu...
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Shrimp Salad
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes.
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Shrimp Sauce
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...
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Sippet Pudding
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...
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Sliced Apple Pudding
Beat six eggs very light, add a pint of rich milk, pare some apples or peaches--slice them thin, make the eggs and milk...
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Soda Cakes
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...
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Soft Peaches
Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea...
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Soft Pomatum
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.
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Sorrel
Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.
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Soufle Biscuits
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,...
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Soup à la Soubise
Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly.
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Soup of Any Kind of Old Fowl
_The, only way in which they are eatable._ Put the fowls in a coop and feed them moderately for a fortnight; kill one an...
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Soup with Bouilli
Take the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for t...
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Sour Milk Griddle-cakes
No instructions provided
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Soused Feet in Ragout
Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with br...
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Spanish Fritters
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...
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Spanish Method of Dressing Giblets
Take the entrails of fat full grown fowls, empty them of their contents--open them with a sharp knife, scrape off the in...
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Spiced Currants
No instructions provided
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Spinach
Great care must be used in washing and picking it clean; drain it, and throw it into boiling water--a few minutes will b...
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Spinach Salad
Pick over, wash, and cook one-half peck spinach.
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Spinach Soup
No instructions provided
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Spring Soup
No instructions provided
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Sprouts and Young Greens
The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.
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Spruce Beer
Boil a handful of hops, and twice as much of the chippings of sassafras root, in ten gallons of water; strain it, and po...
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Steaks of a Leg of Mutton
Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and...
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Squash or Cimlin
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colande...
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Steamed Clams
Clams for steaming should be bought in the shell and always be alive.
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Stewed Chine
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...
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Stewed Mushrooms
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the...
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Strawberry Jam
Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddi...
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Stewed Salsify
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...
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Strawberry Preserves
Pick over, wash, drain, and hull strawberries; then weigh.
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String Bean Salad
Marinate two cups cold string beans with French Dressing.
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String Bean Soup
No instructions provided
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Stuffed Tomato Salad (German Style)
Prepare tomatoes same as Tomatoes Stuffed with Pineapple.
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Stuffed Tomato Salad I
Peel medium-sized tomatoes.
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Stuffed Tomato Salad II
Prepare tomatoes same as for Tomatoes Stuffed with Pineapple.
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Sturgeon Steaks
Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold; pour over melted bu...
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Sugar Ginger Bread
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...
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Sugar Vinegar
To one measure of sugar, put seven measures of water moderately warm; dissolve it completely--put it into a cask, stir i...
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Sweet Milk Griddle-cakes
No instructions provided
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Sweet Pickled Pears
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
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Sweet Potato
Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil...
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Sweet Potato Balls
To two cups hot riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one be...
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Sweet Potato Croquettes
Prepare mixture for Sweet Potato Balls.
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Sweet Potato Buns
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...
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Sweet Potato Pudding
Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quar...
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Sweet Potatoes au Gratin
Cut five medium-sized cold boiled sweet potatoes in one-third inch slices.
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Sweet Potatoes en Brochette
Wash and pare potatoes, and cut in one-third inch slices.
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Sweet Potatoes, Southern Style
Bake six medium-sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside.
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Sweet Potatos Broiled
Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a...
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Sweet Potatos Stewed
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...
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Sweetbread and Cucumber Salad I
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes.
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Sweetbread and Cucumber Salad II
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace.
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Swiss Salad
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats,...
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Syllabub
Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them wit...
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Syrup of Vinegar
Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it.
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Tansey Pudding
Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tans...
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Tarragon or Astragon Vinegar
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...
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Tea Cream
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...
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Tavern Biscuit
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...
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The Henrietta Pudding
Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated...
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To Bake a Calf'S Head
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...
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To Bake a Shad
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...
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To Bake Sturgeon
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...
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To Boil a Shad
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...
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To Boil a Turkey with Oyster Sauce
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...
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To Boil Ducks with Onion Sauce
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;...
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To Boil Eels
Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water,...
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To Boil Fowls
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...
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To Boil Pigeons
Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under t...
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To Boil Potatos
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,...
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To Boil Rice
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...
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To Boil Sturgeon
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...
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To Boil Rock Fish
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...
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To Boil Young Chickens
Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard...
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To Broil a Shad
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...
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To Broil Calf'S Liver
Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley afte...
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To Broil Rabbits
When you have cased the rabbits, skewer them with their heads straight up, the fore-legs brought down, and the hind-legs...
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To Broil Eels
When you have skinned and cleansed your eels as before, rub them with the yelk of an egg, strew over them bread crumbs,...
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To Caveach Fish
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...
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To Clean Knives and Forks
Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with...
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To Clean Silver Utensils
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...
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To Collar a Flank of Beef
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...
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To Collar a Calf'S Head
After cleaning it nicely, saw the bone down the middle of the skull, but do not separate the head, take out the brains a...
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To Corn Beef in Hot Weather
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...
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To Corn Shote
Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips...
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To Cure Bacon
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...
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To Cure Herrings
The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine l...
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To Dress a Cod'S Head and Shoulders
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...
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To Dress a Salt Cod
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...
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To Dress Any Kind of Salted Fish
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...
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To Dress Cod Sounds
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...
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To Dress Cod Fish
Boil the fish tender, pick it from the bones, take an equal quantity of Irish potatos, or parsnips boiled and chopped, a...
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To Dress Ducks with Juice of Oranges
The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, swee...
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To Dress Ducks with Onions
Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a...
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To Dress Lamb'S Head and Feet
Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue...
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To Dress Salad
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the...
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To Dress Turtle
Kill it at night in winter, and in the morning in summer.
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To Dry Beef for Summer Use
The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of...
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To Dry Cherries
Stone them, and save the juice: weigh the cherries, and allow one pound of good brown sugar to three of the fruit; boil...
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To Dry Herbs
Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry the...
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To Fricassee Cod Sounds and Tongues
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...
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To Fricassee Eggs
Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one eg...
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To Fry Calf'S Feet
Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over,...
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To Fry Oysters
Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry the...
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To Fry Perch
Clean the fish nicely, but do not take out the roes, dry them on a cloth, sprinkle some salt, and dredge them with flour...
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To Grill a Breast of Mutton
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...
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To Fry Sliced Potatos
Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would p...
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To Grill a Calf'S Head
Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut...
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To Harrico Mutton
Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper...
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To Hash a Calf'S Head
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...
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To Hash Beef
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...
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To Keep Lemon-Juice
Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sug...
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To Make a Dish of Curry After the East Indian Manner
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...
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To Make a Hen'S Nest
Get five small eggs, make a hole at one end, and empty the shells--fill them with blanc mange: when stiff and cold, take...
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To Make a Curry of Catfish
Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as ma...
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To Make a Pie of Sweetbreads and Oysters
Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, butter, the yel...
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To Make a Substitute for Arrack
Dissolve two scruples flowers of Benzoin, in one quart of good rum.
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To Make a Trifle
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...
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To Make an Ollo--a Spanish Dish
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...
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To Make an Omelette
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix a...
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To Make an Orange Pudding
Put two oranges and two lemons, into five quarts of water--boil them till the rinds are quite tender; take them out, and...
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To Make Black Puddings
Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it...
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To Make Blacking
A quarter of a pound of ivory black, two ounces of sugar candy, a quarter of an ounce of gum tragacanth; pound them all...
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To Make Bread
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...
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To Make Croquets
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...
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To Make Cherry Brandy
Get equal quantities of morello and common black cherries; fill your cask, and pour on (to a ten gallon cask) one gallon...
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To Make Drop Biscuit
Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them...
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To Make Egg Sauce
Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very...
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To Make Egg Sauce for a Salt Cod
Boil four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small;...
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To Make Custard
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...
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To Make Green Pickles
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...
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To Make Hunters' Beef
Select a fine fat round weighing about twenty-five pounds, take three ounces saltpetre, one ounce of cloves, half an oun...
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To Make Jelly From Feet
Boil four calfs' feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strai...
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To Make Mincemeat for Pies
Boil either calves or hogs' feet till perfectly tender, rub them through a colander; when cold, pass them through again,...
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To Make Mush
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...
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To Make Nice Biscuit
Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thi...
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To Make Onion Sauce
Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a...
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To Make Oyster Loaves
Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the cru...
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To Make Paste for the Pie
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,...
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To Make Polenta
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...
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To Make Puff Paste
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff past...
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To Make Sauce for a Goose
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...
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To Make Sauce for a Turkey
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...
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To Make Sauce for a Turkey
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...
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To Make Sauce for the Cod'S Head
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...
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To Make Sausages
Take the tender pieces of fresh pork, chop them exceedingly fine--chop some of the leaf fat, and put them together in th...
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To Make Savoury Jelly
Put eight or ten pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal, int...
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To Make Shote Cutlets
Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a lit...
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To Make Slip
Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see recei...
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To Make Soap
Put on the fire any quantity of lye you choose that is strong enough to bear an egg--to each gallon, add three quarters...
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To Make Souse
Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the bl...
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To Make Starch
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,...
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To Make Sturgeon Cutlets
The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over...
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To Make the Stuffing for Forty Melons
Wash a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thi...
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To Make Vermecelli
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...
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To Make White Sauce for Fowls
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...
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To Make Yellow Pickle
Put all the articles intended for the yellow pickle in a pot, and pour on them boiling salt and water--let them stand fo...
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To Make Walnut Catsup
Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar--t...
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To Mash Turnips
When they are boiled quite tender, squeeze them as dry as possible--put them into a sauce pan, mash them with a wooden s...
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To Pickle Cucumbers
Gather them full grown, but quite young--take off the green rind, and slice them tolerably thick; put a layer in a deep...
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To Melt Butter
Nothing is more simple than this process, and nothing so generally done badly.
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To Pickle Asparagus
Pour boiling salt and water on, and cover them close--next day, take them out, dry them, and after standing in vinegar,...
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To Pickle English Walnuts
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...
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To Pickle Green Nectarines or Apricots
Gather them while the shell is soft--green them with salt and water as before directed; when a good green, soak them in...
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To Pickle Nastertiums
Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand thre...
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To Pickle Onions
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...
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To Pickle Oysters
Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may...
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To Pickle Peppers
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...
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To Pickle Radish Pods
Cut them in nice bunches as soon as they are fully formed; they must be young and tender--pour boiling salt and water on...
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To Pickle Sturgeon
The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail...
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To Pitchcock Eels
Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them...
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To Prepare Cosmetic Soap for Washing the Hands
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...
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To Prepare Rennet
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...
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To Prepare the Cakes
Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir...
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To Prepare Vinegar for Green or Yellow Pickle
One pound of ginger sliced and dried, one of horse-radish scraped and dried, one of mustard seed washed and dried, one o...
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To Preserve Cling-Stone Peaches
Get the finest yellow cling-stones, pare them, and lay them in a bowl; have their weight of sugar pounded, and sprinkle...
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To Preserve Strawberries
Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries--stew...
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To Roast a Calf'S Head
Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with...
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To Roast a Fore-Quarter of Shote
Joint it for the convenience of carving, roast it before a brisk fire; when done, take the skin off, dredge and froth it...
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To Roast a Goose
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...
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To Roast a Pig
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...
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To Roast a Shad
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...
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To Roast a Turkey
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...
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To Roast Ducks
When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit...
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To Roast Large Fowls
Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they wil...
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To Roast Partridges or Any Small Birds
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...
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To Roast Pigeons
When you have dressed your pigeons as before, roll a good lump of butter in chopped parsley, with pepper and salt, put i...
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To Roast Potatos
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...
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To Roast Potatos Under Meat
Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that...
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To Roast Rabbits
When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their...
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To Roast the Fore-Quarter, &C
The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vine...
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To Roast Wild Ducks or Teal
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...
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To Roast Woodcocks or Snipes
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...
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To Roast Young Chickens
When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them w...
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To Scollop Oysters
When the oysters are opened, put them in a bowl, and wash them out of their own liquor; put some in the scollop shells,...
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To Scollop Tomatos
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...
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To Sterilize Jars
Wash jars and fill with cold water.
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To Stew a Rump of Beef
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...
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To Stew Carp
Gut and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they...
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To Stew Perch
Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when t...
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To Stew Tomatos
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry...
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To Stew Wild Ducks
Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a...
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To Stuff a Ham
Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with...
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To Stuff and Roast a Calf'S Liver
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...
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To Toast a Ham
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...
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Toasted Salt Fish
Pick salt codfish in long thin strips.
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Tomato and Cheese Salad
Peel six medium-sized tomatoes, chill, and scoop out a small quantity of pulp from the centre of each.
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Tomato and Cucumber Salad
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another.
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Tomato and Horseradish Salad
Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce I.
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Tomato and Watercress Salad
Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide.
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Tomato Bouillon with Oysters
No instructions provided
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Tomato Catsup
Gather a peck of tomatos, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoon...
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Tomato Jelly Salad
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine wh...
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Tomato Ciboulettes
Remove skins from four small tomatoes, and cut in halves crosswise.
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Tomato Marmalade
Gather full grown tomatos while quite green; take out the stems, and stew them till soft; rub them through a sieve, put...
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Tomato Preserve
No instructions provided
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Tomato Soup with Stock
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and coo...
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Tomato Soy
Take a bushel of full ripe tomatos, cut them in slices without skinning--sprinkle the bottom of a large tub with salt, s...
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Tomato Sweet Marmalade
Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until it is a stiff jelly.
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Transparent Pudding
Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated...
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Turban of Fish
No instructions provided
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Turkey a-La-Daub
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...
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Turkey Soup
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over.
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Turkish Soup
No instructions provided
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Turnip Rooted Cabbage
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...
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Turnip Tops
Are the shoots which grow out, (in the spring.) from the old turnip roots.
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Turnips
Peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling; try...
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Tutti-Frutti
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...
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Tutti-Frutti Candy
Fill an oiled border-mould with three layers of melted fondant.
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Unfermented Grape Juice
No instructions provided
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Unripe Cucumber Pickles (Gherkins)
No instructions provided
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Vanilla Cream
Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently--then take it out, and mix w...
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Veal and Sago Soup
No instructions provided
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Veal Chops
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...
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Veal Cutlets
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...
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Veal Cutlets From the Fillet or Leg
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...
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Veal Olives
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...
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Veal Soup
Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, wit...
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Velvet Cakes
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...
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Venison Jelly
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft.
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Vinegar of the Four Thieves
Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large handful; put them in a pot of earthen ware, pour...
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Wafers
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...
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Waldorf Salad
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing.
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Watercress and Cucumber Salad
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice.
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Ways of Preserving
1.
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Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.
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White Fondant
No instructions provided
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White Soup
No instructions provided
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White Soup Stock II
No instructions provided
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White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.
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Wiersbick’s Salad
Peel small tomatoes of uniform size and scoop out a portion of centres.
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Winter Squash
The crooked neck of this squash is the best part.
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A Brine to Preserve Butter
First work your butter into small rolls, wrapping each one carefully in a clean muslin cloth, tying them up with a strin...
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A New Way of Keeping Fruit
It is stated that experiments have been made in keeping fruit in jars covered only with cotton batting, and at the end o...
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A Good Plain Sauce
A good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, h...
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A Royal Dessert
Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry _lightl...
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Almond Ice
Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces...
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Almond Cake
One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until...
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Almond Pudding. No. 1
Put two quarts of milk into a double boiler; stir into it two heaping tablespoonfuls of sifted flour that has been stirr...
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Almond Jumbles
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs we...
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Almond Pudding. No. 2
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...
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Almond Sponge Cake
The addition of almonds makes this cake very superior to the usual sponge cake.
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American Toast
To one egg thoroughly beaten, put one cup of sweet milk and a little salt.
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An Ornamental Pickle
Boil fresh eggs half an hour, then put them in cold water.
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Angel Cake
Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times.
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Apple and Brown-Bread Pudding
Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely-chopped suet...
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Apple Catsup
Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through...
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Apple Custard Puddings
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft.
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Apple Corn Meal Pudding
Pare and core twelve pippin apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn...
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Apple Dumplings
Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening.
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Apple Omelet
Apple omelet, to be served with broiled sparerib or roast pork, is very delicate.
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Apple Pudding, Baked
Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well bea...
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Apple-Puff Pudding
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...
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Apple Sauce
When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then st...
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Apple Tapioca Pudding
Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hou...
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Apple Toast
Cut six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, th...
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Asparagus Omelet
Boil with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into ra...
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Asparagus
Scrape the stems of the asparagus lightly, but very clean; throw them into cold water and when they are all scraped and...
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Asparagus with Eggs
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep-pie plate, buttering, salting a...
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Baked Beets
Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled.
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Baked Berry Rolls
Roll rich biscuit dough thin, cut it into little squares four inches wide and seven inches long.
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Baked Bluefish
Baked the same as BAKED SHAD--see page 55.
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Baked Calf'S Head
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...
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Baked Codfish
If salt fish, soak, boil and pick the fish, the same as for fish-balls.
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Baked Corn Meal Pudding, with Eggs
One small cupful of Indian meal, one-half cupful of wheat flour Stirred together with cold milk.
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Baked Corn Meal Pudding, Without Eggs
Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a q...
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Baked Cranberry Pudding
Pour boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in.
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Baked Crabs
Mix with the contents of a can of crabs, bread crumbs or pounded crackers.
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Baked Eggs on Toast
Toast six slices of stale bread, dip them in hot salted water and butter them lightly.
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Baked Huckleberry Pudding
One quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs, well beaten, sep...
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Baked Halibut
Take a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours.
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Baked Lemon Pudding
_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter th...
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Baked Mutton Chops and Potatoes
Wash and peel some good potatoes and cut them into slices the thickness of a penny-piece.
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Baked Mushrooms
Prepare them the same as for stewing.
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Baked Omelet
Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour...
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Baked Plum Pudding
It will be found best to prepare the ingredients the day before and cover closely.
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Baked Potatoes
Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which...
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Baked Pickerel
Carefully clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching.
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Baked Saddle of Venison
Wash the saddle carefully; see that no hairs are left dried on to the outside.
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Baked Salmon Trout
This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy...
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Baked Salt Mackerel
When the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover.
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Baked Shad
Many people are of the opinion that the very best method of cooking a shad is to bake it.
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Baked Sweetbreads
Three sweetbreads, egg and bread crumbs, oiled butter, three slices of toast, brown gravy.
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Baked White Fish
Thoroughly clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inche...
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Baked Tomatoes
Peel and slice quarter of an inch thick; place in layers in a pudding-dish, seasoning each layer with salt, pepper, butt...
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Baked White Fish
Clean and stuff the fish.
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Baked Winter Squash
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...
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Bakers' Ginger Snaps
Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortenin...
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Bakers' Raised Doughnuts
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...
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Baking Powder Biscuit
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt;...
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Banana Pudding
Cut sponge cake in-slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced.
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Batter Pudding, Baked
Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking...
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Bean Salad
String young beans; break into half-inch pieces or leave whole; wash and cook soft in salt water; drain well; add finely...
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Beaten Biscuit
Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg; make up with half a pint of m...
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Bechamel Sauce
Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of...
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Beef Croquettes. No. 2
Take cold roast or corned beef.
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Beef Corned or Salted
Cut up a quarter of beef.
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Beef Croquettes. No. 1
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...
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Beef Hash. No. 1
Chop rather finely cold roast beef or pieces of beefsteak, also chop twice as much cold boiled potatoes.
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Beef Hash. No. 2
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...
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Beef á La Mode
Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves.
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Beefs Heart Stewed
After washing the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough...
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Beefsteak and Oysters
Broil the steak the usual way.
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Beefsteak and Onions
Prepare the steak in the usual way.
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Beefsteak. No. 1
The first consideration in broiling is to have a clear, glowing bed of coals.
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Beefsteak. No. 2
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...
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Beets Boiled
Select small-sized, smooth roots.
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Beefsteak Rolls
This mode is similar to the above recipe, but many might prefer it.
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Berry Tea-Cakes
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...
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Birds' Nest Pudding
Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little...
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Blackberry or Whortleberry Pudding
Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnam...
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Boiled Apple Dumplings
The same recipe as the above, with the exception that they are put into a small coarse cloth well floured after being di...
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Blueberry Pickles
For blueberry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers will no...
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Boiled Apple Pudding
Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of c...
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Boiled Apple Puffets
Three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls...
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Boiled Batter Pudding
Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding als...
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Boiled Bass
After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the...
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Boiled Beef Tongue
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...
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Boiled Bread Pudding
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...
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Boiled Chicken
Clean, wash and stuff, as for roasting.
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Boiled Codfish and Oyster Sauce
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...
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Boiled Corn Meal Pudding
Warm a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk...
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Boiled Corn Meal Pudding, Without Eggs
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...
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Boiled Currant Pudding
Five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted, one-half a cupful of chopped s...
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Boiled Eggs
Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed...
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Boiled Fillet of Veal
Choose a small, delicate fillet; prepare as for roasting, or stuff it with an oyster force meat; after having washed it...
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Boiled Fresh Cod
Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about f...
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Boiled Fresh Mackerel
Fresh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the sam...
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Boiled Ham
First remove all dust and mold by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly...
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Boiled Leg of Pork
For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or...
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Boiled Lemon Pudding
Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of...
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Boiled Rice
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...
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Boiled Rice Dumplings, Custard Sauce
Boil half a pound of rice, drain and mash it moderately fine.
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Boiled Rice Pudding. No. 1
One cupful of cold boiled rice, one cupful of sugar, four eggs, a pinch of soda and a pinch of salt.
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Boiled Rice Pudding. No. 2
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...
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Boiled Salt Codfish
Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and...
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Boiled Salmon
The middle slice of salmon is the best.
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Boiled Salt Mackerel
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...
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Boiled White Fish
_Taken from Mrs.
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Boiled Turkey
Prepare as you would for baking or roasting; fill with an oyster stuffing, made as the above.
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Boiled Winter Squash
This is much finer than the summer squash.
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Bologna Sausage
Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound...
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Boned Leg of Mutton Roasted
Take the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat.
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Boned Turkey
Clean the fowl as usual.
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Boston Brown Bread
One cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a t...
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Boston Brown Bread
One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or...
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Boston Corn Bread
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...
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Boston Cream Cakes
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...
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Boston Fry
Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the...
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Boston Pork and Beans
Pick over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain...
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Boston Oyster Pie
Having buttered the inside of a _deep_ pie plate, line it with puff paste, or common pie crust, and prepare another shee...
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Brain Cutlets
Well wash the brains and soak them in cold water until white.
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Braised Duck
Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices...
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Braised Leg of Mutton
This recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone remove...
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Braised Veal
Take a piece of the shoulder weighing about five pounds.
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Brandied Peaches or Pears
Four pounds of fruit, four pounds of sugar, one pint of best white brandy.
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Brandy or Wine Sauce. No. 1
Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sif...
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Brandy or Wine Sauce. No. 2
Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy a...
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Brandy Sauce, Cold
Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful...
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Bread and Butter Pudding. No. 1
Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a lit...
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Bread and Butter Pudding. No. 2
Place a layer of stale bread, rolled fine, in the bottom of a pudding-dish, then a layer of any kind of fruit; sprinkle...
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Bread From Milk Yeast
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...
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Bread Omelet. No. 1
Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; s...
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Bread Omelet. No. 2
Let one teacupful of milk come to a boil, pour it over one teacupful of bread crumbs and let it stand a few minutes.
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Bread or Raised Cake
Two cupfuls of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eg...
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Bread Sauce
One cup of stale bread crumbs, one onion, two ounces of butter, pepper and salt, a little mace.
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Breaded Chicken
Prepare young chickens as for fricassee by cutting them into pieces.
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Breakfast Puffs
Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscu...
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Bride'S Cake
Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eg...
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Broiled Chicken on Toast
Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pep...
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Broiled Mutton Chops
Loin of mutton, pepper and salt, a small piece of butter.
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Broiled Ham
Cut your ham into thin slices, which should be a little less than one quarter of an inch thick.
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Broiled Rabbits
After skinning and cleaning the rabbits, wipe them dry, split them down the back lengthwise, pound them flat, then wrap...
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Broiled Pigeons or Squabs
Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter.
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Broiled Salmon
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...
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Broiled Veal Cutlets
Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to...
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Broiled Spanish Mackerel
Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it...
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Broiled Salt Salmon or Other Salt Fish
Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running...
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Broiled Venison Steak
Venison steaks should be broiled over a clear fire, turning often.
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Brown Sauce
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...
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Browned Potatoes with a Roast. No. 1
About three-quarters of an hour before taking up your roasts, peel middling-sized potatoes, boil them until partly done,...
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Browned Potatoes with a Roast. No. 2
Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt; form it into small...
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Browned Potatoes
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...
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Brunswick Jelly Cakes
Stir one cup of powdered white sugar and one-half cup of butter together, till perfectly light; beat the yolks of three...
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Buckwheat Cakes Without Yeast
Two cups of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add...
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Butter-Scotch
Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar...
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Cabbage Boiled
Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects.
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Cabbage with Cream
Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw.
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Cabinet Pudding
Butter well the inside of a pudding-mold.
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Cake Without Eggs
Beat together one teacupful of butter and three teacupfuls of sugar, and when quite light stir in one pint of sifted flo...
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Calfs Head Boiled
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...
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Calf'S Head Cheese
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...
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Candied Oranges
Candied orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion o...
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Calf'S Liver and Bacon
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...
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Candies Without Cooking
Very many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to...
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Candy Roley Poley
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...
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Canned Fruit Juices
Canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc.
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Canned Boiled Cider
Boiled cider, in our grandmothers' time, was indispensable to the making of a good "mince pie," adding the proper flavor...
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Canned Fruits
Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate.
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Canned Mince Meat
Mince meat for pies can be preserved for years if canned the same as fruit while _hot_, and put into glass jars and seal...
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Canned Grapes
There is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the gra...
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Canned Mushrooms
Canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way: Open the can...
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Canned Pineapple
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...
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Canned Plums
To every pound of plums allow a quarter of a pound of sugar.
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Canned Pumpkin
Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way.
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Canned Strawberries
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...
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Canned Tomatoes
Canning tomatoes is quite a simple process.
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Cannelons, or Fried Puffs
Half a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard.
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Canvas-Back Duck
The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the mea...
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Caramel or Burnt Sugar
Put one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire; stir constantly until it is quite a dar...
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Caramel Sauce
Place over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablesp...
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Carrots Mashed
Scrape and wash them; cook them tender in boiling water salted slightly.
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Cayenne Cheese Straws
A quarter of a pound of flour, two ounces butter, two ounces grated parmesan cheese, a pinch of salt and a few grains of...
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Celery
This is stewed the same as green corn, by boiling, adding cream, butter, salt and pepper.
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Celery Salad
Prepare the dressing the same as for tomato salad; cut the celery into bits half an inch long, and season.
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Celery Soup
Celery soup may be made with _white stock_.
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Celery Undressed
Celery is sometimes sent to the table without dressing.
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Cheap Cream Cake
One cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful butter, two heaping teaspoonfuls of bak...
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Cheese Cream Toast
Stale bread may be served as follows: Toast the slices and cover them slightly with grated cheese; make a cream for ten...
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Cheese Omelet
Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more chee...
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Cheese Fondu
Melt an ounce of butter and whisk into it a pint of boiled milk.
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Cheese Sandwiches
These are extremely nice and are very easily made.
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Cheese Toast. No. 1
Toast thin slices of bread an even, crisp brown.
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Cheese Soufflé
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...
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Cheese Toast. No. 2
Put half an ounce of butter in a frying pan; when hot add gradually four ounces of mild American cheese.
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Cherry Pudding, Boiled or Steamed
Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a _stiff_ batter, two large teaspoonfuls of...
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Cherry Pudding. No. 2
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with mil...
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Chicken and Macaroni
Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine.
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Chicken Croquettes. No. 1
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...
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Chicken Croquettes. No. 2
Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season...
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Chicken Dressed As Terrapin
Select young chickens, clean and cut them into pieces; put them into a stewpan with just _enough_ water to cook them.
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Chicken Hash with Rice Toast
Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box.
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Chicken Lunch for Traveling
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...
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Chicken Omelet
Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk a tablespoonful of butter, sal...
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Chicken Patties
Mince up fine cold chicken, either roasted or boiled.
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Chicken Pie
Prepare the chicken as for fricassee.
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Chicken Pot-Pie. No. 1
Cut and joint a large chicken, cover with cold water, and let it boil gently until tender.
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Chicken Pot-Pie. No. 2
This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long...
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Chicken Pudding
Cut up two young chickens into good-sized pieces; put them in a saucepan with just enough water to cover them well.
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Chicken Roly-Poly
One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacup...
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Chicken Salad
Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it.
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Chicken Sandwiches
Mince up fine any cold boiled or roasted chicken; put it into a saucepan with gravy, water or cream enough to soften it;...
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Chicken Stewed with Biscuit
Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or...
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Chicken Turnovers
Chop cold roast chicken very fine.
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Chocolate Cake. No. 1
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...
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Chocolate Cake. No. 2
One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eg...
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Chocolate Cake. No. 3
Two cups sugar, one cup butter, yolks of five eggs and whites of two and one cup milk.
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Chocolate Caramels
One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cre...
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Chocolate Cream Drops
These are made or molded into cone-shape forms with the fingers, from the uncooked "French Cream," similar to that which...
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Chocolate Eclairs
Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about fou...
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Chocolate Creams
Use "French Cream," and form it into small cone-shaped balls with the fingers.
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Chocolate Ice-Cream. No. 1
Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet cream; n...
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Chocolate Ice-Cream. No. 2
Beat two eggs very light and cream them with two cupfuls of sugar.
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Chocolate Pudding. No. 1
Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar.
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Chocolate Pudding. No. 2
One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when _co...
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Chocolate Pudding. No. 3
One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs...
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Chocolate Pudding. No. 4
Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mix...
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Christmas Plum Pudding
One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of see...
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Cider Apple Sauce
Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to f...
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Citron Cake
Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beat...
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Citron Pound Cake
Stir two cups of butter to a cream, then beat in the following ingredients each one in succession: one pint of powdered...
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Clam Fritters
Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-fol...
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Clam Chowder
The materials needed are fifty round clams (quahogs), a large bowl of salt pork cut up fine, the same of onions finely c...
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Clam Soup
Twenty-five clams chopped fine.
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Clam Soup
Mince two dozen hard shell clams very fine.
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Cocoanut and Almond Cake
Two and one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff,...
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Cocoanut Cake
Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whit...
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Cocoanut Candy
One cocoanut, one and one-half pounds of granulated sugar.
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Cocoanut Caramels
Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff...
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Cocoanut Cookies
One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large t...
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Cocoanut Creams
Take two tablespoonfuls of grated cocoanut and half as much "French candy;" work them both together with your hand till...
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Cocoanut Creams
Make the uncooked cream as in the foregoing recipe.
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Cocoanut Ice-Cream
One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind...
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Cocoanut Jumbles
Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs...
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Cocoanut Pound Cake
One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth; one teaspoo...
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Cocoanut Pudding. No. 2
Half a pound of grated cocoanut Then mix with it half a cupful of stale sponge cake, crumbled fine.
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Cocoanut Pudding. No. 3
A cup of grated cocoanut put into the recipes of Cracker Pudding and Bread Pudding, makes good cocoanut pudding.
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Codfish Balls
Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them toge...
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Codfish a La Mode
Pick up a teacupful of salt codfish very fine and freshen--the desiccated is nice to use; two cups mashed potatoes, one...
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Codfish on Toast
Take a teacupful of freshened codfish picked up fine.
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Codfish Steak
Select a medium-sized fresh codfish, cut it in steaks crosswise of the fish, about an inch and a half thick; sprinkle a...
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Coffee Cake
One cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teasp...
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Cold Berry Pudding
Take rather stale bread--baker's bread or light home-made--cut in thin slices and spread with butter.
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Cold Bacon and Eggs
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...
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Cold Cream Sauce
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...
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Cold Eggs for a Picnic
This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required.
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Cold Fruit Pudding
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...
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Cold Lemon Sauce
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind o...
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Cold Meat and Potato, Baked
Put in a frying pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonful of chopped oni...
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Cold Orange Sauce
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one oran...
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Cold Roast, Warmed. No. 1
Cut from the remains of a cold roast the lean meat from the bones into small, thin slices.
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Cold Roast, Warmed. No. 2
Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butt...
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Cold Slaw
Select the finest head of bleached cabbage--that is to say one of the finest and most compact of the more delicate varie...
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Common Batter
For boiled puddings, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of me...
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Common Sweet Sauce
Into a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water...
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Compressed Yeast Bread
Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt an...
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Continental Hotel Waffles
Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoro...
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Cookies
One cup of butter, two cups of sugar, a _small_ teacupful of sweet milk, half a grated nutmeg and five cups of sifted fl...
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Corn Bread
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...
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Corn Meal Fritters
One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour...
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Corn Meal Griddle-Cakes
Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of...
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Corn Meal Griddle-Cakes
Scald two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt.
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Corn Meal Muffins
One cup of flour, one cup of corn meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is bette...
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Corn Meal Puffs
Into one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a tea...
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Corn Meal Mush or Hasty Pudding
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...
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Corn Pudding
This is a Virginia dish.
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Cornstarch Cakes
One cupful each of butter and sweet milk and half a cup of cornstarch, two cupfuls each of sugar and flour, the whites o...
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Cornstarch Pudding
Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler.
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Cottage Cheese
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...
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Country Pork Sausages
Six pounds lean fresh pork, three pounds of chine fat, three tablespoonfuls of salt, two of black pepper, four tablespoo...
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Cottage Pudding
One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, on...
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Crab Croquettes
Pick the meat of boiled crabs and chop it fine.
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Crab Salad
Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the...
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Crabs
Crabs may be boiled as lobsters.
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Cracked Wheat
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...
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Cracker Pudding
Of raspberries, may be made of one large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch...
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Crackers
Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonf...
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Cranberry Sauce
One quart of cranberries, two cupfuls of sugar and a pint of water.
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Cracknels
Two cups of rich milk, four tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix warm, add flour eno...
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Cream Cake
Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flou...
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Cream Dressing. No. 2
Two tablespoonfuls of whipped sweet cream, two of sugar and four of vinegar; beat well and pour over the cabbage, previo...
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Cream Fritters
One cup of cream, five eggs--the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt.
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Cream Meringue Pudding
Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four.
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Cream Pudding
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...
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Cream Sauce, Warm
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...
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Cream Short-Cake
Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoon...
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Cream Toast
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...
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Cream Waffles
One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a tea...
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Creamed Parsnips
Boil tender, scrape and slice lengthwise.
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Crisp Cookies
One cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of tartar, spoonful...
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Crisp Potatoes
Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss t...
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Croquettes of Odds and Ends
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...
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Croquettes of Sweetbreads
Take four veal sweetbreads, soak them for an hour in cold salted water, first removing the pipes and membranes; then put...
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Croutons for Soup
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...
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Crullers or Fried Cakes
One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nu...
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Crullers or Wonders
Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls of sugar; mix very hard with sifted flou...
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Cuban Pudding
Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin.
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Cucumber Catsup
Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the...
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Cucumber á La CrêMe
Peel and cut into slices (lengthwise) some fine cucumbers.
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Cucumber Pickles
Select the medium, small-sized cucumbers.
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Cucumber Pickles
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...
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Cucumber Vinegar
_Ingredients_.--Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablesp...
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Cup Cakes
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...
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Currant Catsup
Four pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamo...
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Currant Drops
Use currant juice instead of water, to moisten a quantity of sugar.
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Currant Fritters
Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, was...
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Currant Ice
A refreshing ice is made of currants or raspberries, or equal portions of each.
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Currant Jelly
This recipe for making superior jelly without heat is given in a Parisian journal of chemistry, which may be worth tryin...
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Currant Jelly Sauce
Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupf...
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Curry Chicken
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...
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Curry Sauce
One tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful o...
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Custard Ice-Cream
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...
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Custard or Cream Cake
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...
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Custard Pudding. No. 1
Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour.
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Custard Pudding. No. 2
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...
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Custard Puddings
The recipe for COMMON CUSTARD, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successful...
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Custard Sauce
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.
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Deep Red Coloring
Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the s...
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Delicate Indian Pudding
One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of...
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Delmonico Pudding
Three tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light, then add t...
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Delicate Cake
One cup of cornstarch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butte...
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Deviled Crabs
Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepp...
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Deviled Lobster
Take out all the meat from a boiled lobster, reserving the coral; season highly with mustard, cayenne, salt and some kin...
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Dominoes
Have a plain cake baked in rather thin sheets and cut into small oblong pieces the size and shape of a domino, a trifle...
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Doughnuts or Fried Cakes
Success in making good fried cakes depends as much on the _cooking_ as the mixing.
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Drawn Butter
Melted butter is the foundation of most of the common sauces.
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Dressing for Cold Slaw
Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of musta...
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Dressing or Stuffing for Fowls
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...
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Dried Apple Fruit Cake
Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning and put them...
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Dried Beef
Buy the best of beef, or that part which will be the most lean and tender.
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Dried Peach Pudding
Boil one pint of milk and while hot turn it over a pint of bread-crumbs.
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Dried Preserves
Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the...
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Dried Yeast or Yeast Cakes
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...
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Dry Oyster Stew
Take six to twelve large oysters and cook them in half a pint of their own liquor; season with butter and white pepper;...
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Duck Pie
Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the mea...
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Dutch Salad
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small...
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East India Pickle
Lay in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, sna...
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Egg Balls for Soup
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two ra...
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Egg Biscuit
Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder.
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Egg Dumplings for Soup
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...
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Egg Muffins
One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a tea...
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Egg Sandwiches
Hard boil some very fresh eggs and when cold cut them into moderately thin slices and lay them between some bread and bu...
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Egg Sauce, or White Sauce
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter.
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Eggs in Cases
Make little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or...
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Eggs Aux Fines Herbes
Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful...
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Eggs on Toast
Various preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted wa...
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Election Cake
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...
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Endive
This ought to be nicely blanched and crisp, and is the most wholesome of all salads.
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English Plum Pudding
Soak one pound of stale bread in a pint of hot milk and let it stand and cool.
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English Crumpets
One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, a...
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English Pound Cake
One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine e...
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Everton Taffy, or Butter-Scotch
Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon.
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Favorite Cookies
One cup of butter, one and a half cups of sugar, one-half cup of sour milk one level teaspoonful of soda, a teaspoonful...
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Favorite Warmed Potatoes
The potatoes should be boiled _whole with the skins on_ in plenty of water, well _salted_, and are much better for being...
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Feather Cake
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...
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Feather Griddle-Cakes
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...
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Fig Candy
One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar.
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Fig Puddings
Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cup...
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Fish and Oyster Pie
Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and salt to taste, bread crumbs, sufficient fo...
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Fish Fritters
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...
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Fish in White Sauce
Flake up cold boiled halibut and set the plate into the steamer, that the fish may heat without drying.
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Fish Omelet
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...
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Fish Salad
Take a fresh white fish or trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, cel...
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Fish Sauce. No. 1
Make a pint of drawn butter, add one tablespoonful of pepper sauce or Worcestershire sauce, a little salt and six hard-b...
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Fish Sauce. No. 2
Half a cupful of melted butter, half a cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tablespoonful...
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Fish Stock
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tom...
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Flavored Vinegars
Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and will...
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Flank Steak
This is cut from the boneless part of the flank and is secreted between an outside and inside layer of creamy fat.
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Flannel Cakes
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...
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Florida Orange Jelly
Grate the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-lined preserving ket...
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Fish Soup
Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for e...
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Force Meat Balls for Soup
One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boi...
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French Bread
Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yea...
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French Chocolate Cake
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...
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French Cocoanut Pudding. No. 1
One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt;...
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French Crackers
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda; mold with flour...
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French Cream Candy
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...
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French Griddle-Cakes
Beat together until smooth six eggs and a pint sifted flour; melt one ounce of butter and add to the batter, with one ou...
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French Mustard
Three tablespoonfuls of mustard, one tablespoonful of granulated sugar, well worked together, then beat in an egg until...
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French Salad Dressing
Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion...
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French Stew
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...
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French Vanilla Cream
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...
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French Way of Cooking Cabbage
Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt an...
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Fresh Pork Pot-Pie
Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when...
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Fresh Salmon Fried
Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown...
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Fresh Sturgeon Steak Marinade
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...
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Fricassee Chicken
Cut up two young chickens, put them in a stewpan with just enough cold water to cover them.
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Fricassee Rabbit
Clean two young rabbits, cut into joints, and soak in salt and water half an hour.
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Fricassee Salmon
This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it.
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Fricasseed Oysters
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...
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Fricasseed Sweetbreads
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...
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Fricasseed Tripe
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...
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Fried and Broiled Tomatoes
Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick.
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Fried Beef Liver
Cut it in rather thin slices, say a quarter of an inch thick; pour over it _boiling_ water, which closes the pores of th...
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Fried Brook Trout
These delicate fish are usually fried, and form a delightful breakfast or supper dish.
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Fried Cabbage
Place in a frying pan an ounce of butter and heat it boiling hot.
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Fried Cauliflower
Boil the cauliflower till about half done.
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Fried Chicken
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...
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Fried Chicken á La Italienne
Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper.
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Fried Corn
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...
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Fried Cucumbers
Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge wit...
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Fried Dinner-Rolls
When making light raised bread, save out a piece of dough nearly the size of a small loaf.
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Fried Eels
After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour...
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Fried Egg-Plant
Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half...
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Fried Eggs
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...
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Fried Halibut. No. 1
Select choice, firm slices from this large and delicate looking fish, and, after carefully washing and drying with a sof...
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Fried Halibut. No. 2
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...
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Fried Ham and Eggs
Cut slices of ham quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp,...
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Fried Mush
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...
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Fried Mutton Chops. No. 1
Put in a frying-pan a tablespoonful of cold lard and butter mixed; have some fine mutton chops without much fat; trim of...
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Fried Mutton Chops. No. 2
Prepare the chops by trimming off all extra fat and skin, season them with salt and pepper; dip each chop in beaten egg,...
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Fried Onions
Peel, slice and fry them brown in equal quantities of butter and lard or nice drippings; cover until partly soft, remove...
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Fried Parsnips
Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping,...
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Fried Pork Chops
Fry them the same as mutton chops.
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Fried Potatoes with Eggs
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...
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Fried Raw Potatoes
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...
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Fried Salsify
Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine.
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Fried Salt Mackerel
Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in _cold_ water, cha...
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Fried Rabbit
After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain i...
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Fried Salt Pork
Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp.
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Fried Sweetbreads
After preparing them as above they are put into hot fat and butter, and fried the same as lamb chops, also broiled the s...
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Fried Veal Chops
Sprinkle over them salt and pepper, then dip them in beaten egg and cracker crumbs, and fry in drippings, or hot lard an...
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Fried Smelts
Fried with their heads on the same as brook trout.
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Fried Veal Cutlets
Put into a frying pan two or three tablespoonfuls of lard or beef drippings.
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Fried Venison Steak
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...
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Frogs Fried
Frog are usually fried, and are considered a great delicacy.
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Frizzled Beef
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...
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Frogs Stewed
Wash and skin the quarters, parboil them about three minutes, drain them.
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Frozen Fruits
The above recipe, increasing the quantity of peaches, raspberries or whatever fruit you may use, and adding a small amou...
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Frozen Peaches
One can or twelve large peaches, two coffeecupfuls of sugar, one pint of water and the whites of three eggs beaten to a...
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Fruit and Nut Creams
Raisins seeded, currants, figs and citron, chopped fine, and mixed with the uncooked "French Cream," while soft, before...
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Fruit Cake
Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three...
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Fruit Cookies
One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking po...
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Fruit Cake by Measure,
Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pou...
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Fruit Cream
Make a rich, boiled custard; flavor with wine and vanilla; pour it into a freezer.
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Fruit Creams
Add to "French Cream" raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while qui...
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Fruit Ice-Cream
_Ingredients._--To every pint of fruit juice allow one pint of cream; sugar to taste.
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Fruit Jellies
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...
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Fruit Jumbles
Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve h...
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Fruit Layer Cake
This is a delicious novelty in cake-making.
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Fruit Pudding
This pudding is made without cooking and is nice prepared the day before using.
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Fruit Pudding, Corn Meal
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...
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Fruit Puddings
Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste...
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Fruit Puff Pudding
Into one pint of flour stir two teaspoonfuls baking powder and a little salt; then sift and stir the mixture into milk,...
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Fruit Rice Pudding
One large teacupful of rice, a little water to cook it partially; dry, line an earthen basin with part of it; fill nearl...
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General Directions
The first thing required for making wholesome bread is the utmost cleanliness; the next is the soundness and sweetness o...
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Game Pie
Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half; put them in a sau...
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Fruit Sauce
Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of...
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Fulton Market Roast
It is still known in New York from the place at which it was and is still served.
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General Remarks
Use the very best materials in making pastry; the shortening should be fresh, sweet and hard; the water cold (ice-water...
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General Suggestions
In making batter-cakes, the ingredients should be put together over night to rise, and the eggs and butter added in the...
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Geneva Wafers
Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar.
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German Bread
One pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupf...
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German Doughnuts
One pint of milk; four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and...
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German Rice Waffles
Boil a half pound of rice in milk until it becomes thoroughly soft Then remove it from the fire, stirring it constantly,...
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German Fritters
Take slices of stale bread cut in rounds or stale cake; fry them in hot lard, like crullers, to a _light_ brown.
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Ginger Cookies
One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teasp...
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Ginger Snaps
One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pint...
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Gold and Silver Cake
This cake is baked in layers like jelly cake.
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Gold 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...
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Golden-Ball Fritters
Put into a stewpan a pint of water, a piece of butter as large as an egg and a tablespoonful of sugar.
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Gold or Lemon Cake
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...
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Golden Cream Cake
Yolks of eight eggs beaten to the lightest possible cream, two cupfuls of sugar, a pinch of salt, three teaspoonfuls of...
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Golden Spice Cake
This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white ca...
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Gooseberry Jam
Pick the gooseberries just as they begin to turn.
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Gooseberry Catsup
Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonfuls each o...
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Grafton Milk Biscuits
Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften t...
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Graham Biscuits, with Yeast
Take one pint of water or milk, one large tablespoonful of butter, two tablespoonfuls of sugar, a half cup of yeast and...
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Graham Bread
One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one-half cupful of good yeast, one teaspoonful...
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Graham Bread
Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then a...
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Graham Gems. No. 2
Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoonful of brown sugar, one of melted lard or b...
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Graham Griddle-Cakes
Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspo...
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Graham Gems. No. 1
Two cupfuls of Graham flour, one cupful of wheat flour, two teaspoonfuls of baking powder, a tablespoonful of sugar, one...
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Graham Pudding
Mix well together one-half a coffeecupful of molasses, one-quarter of a cupful of butter, one egg, one-half a cupful of...
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Grandmothers Sauce
Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg wel...
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Graham Mush
Sift Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand; serve w...
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Green Corn Fritters
One pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of...
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Green Corn, Boiled
This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially sup...
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Green Corn Griddle-Cakes
One pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder, flour sufficient...
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Green Coloring
Take fresh spinach or beet leaves and pound them in a marble mortar.
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Green Corn Pudding
Take two dozen full ears of sweet green corn, score the kernels and cut them from the cob.
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Green Peas
Shell the peas and wash in cold water.
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Green Pepper Mangoes
Select firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table.
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Green Tomato Catsup
One peck of green tomatoes and two large onions sliced.
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Green Tomato Pickles
One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with s...
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Green Tomato Pickles
Wash and slice, without peeling, one peck of sound green tomatoes, put them into a jar in layers with a slight sprinklin...
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Greens
About a peck of greens are enough for a mess for a family of six, such as dandelions, cowslips, burdock, chicory and oth...
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Griddle-Cakes
One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal,...
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Grilled Almonds
These are a very delicious candy seldom met with out of France.
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Grilled Salt Pork
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...
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Halibut Boiled
The cut next to the tail-piece is the best to boil.
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Halibut Broiled
Broil the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed...
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Ham Omelet
Cut raw ham into dice, fry with butter and when cooked enough, turn the beaten egg over it and cook as a plain omelet.
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Ham Salad
Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed and the pieces are about the size of p...
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Halibut on Toast
Put into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done; remove from th...
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Ham Sandwiches
Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pep...
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Ham Sandwiches, Plain
Trim the crusts from thin slices of bread; butter them and lay between every two some thin slices of cold boiled ham.
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Ham Toast
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...
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Hamburger Steak
Take a pound of raw flank or round steak, without any fat, bone or stringy pieces.
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Hard Gingerbread
Made the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like biscuit; rolled nearly ha...
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Hashed Beef on Toast
Chop a quantity of cold roast beef rather fine and season it well with pepper and salt.
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Hashed Mutton
Cut into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt.
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Hasty Cooked Potatoes
Wash and peel some potatoes; cut them into slices of about a quarter of an inch in thickness; throw them into _boiling_...
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Head Cheese
Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop...
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Herbs for Winter
To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gath...
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Hickory Nut or Walnut Cake
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...
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Hoarhound Candy
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...
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Hollandaise Sauce
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...
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Home-Made Yeast
Boil six large potatoes in three pints of water.
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Hominy
This form of cereal is very little known and consequently little appreciated in most Northern households. "Big hominy" a...
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Hominy
Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in w...
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Hominy Croquettes
To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of m...
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Hominy Fritters
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt and a tablespoonful of flour; thin it a little...
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Hominy Muffins
Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonful...
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Hominy Pudding
Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful o...
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Horse-Radish
Horse-radish is an agreeable relish, and has a particularly fresh taste in the spring; is scraped fine or grated, and se...
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Hot Slaw
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...
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Huckleberries with Crackers and Cream
Pick over carefully one quart of blueberries and keep them on ice until wanted.
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Huckleberry Cake
Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separatel...
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Huckleberry Griddle-Cakes
Made the same as above, leaving out one cup of milk, adding one tablespoonful of sugar and a pint of huckleberries rolle...
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Huckleberry Short-Cake
Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfu...
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Ice-Cream
One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch.
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Ice-Cream Without a Freezer
Beat the yolks of eight eggs very light, and add thereto four cupfuls of sugar, and stir well.
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Indian Loaf Cake
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...
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Irish Potato Soup
Peel and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a co...
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Irish Stew
Time about two hours.
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Italian Style of Dressing Truffles
Ten truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very li...
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Jelly Omelet
Make a plain omelet, and just before folding together, spread with some kind of jelly.
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Jelly Puddings
Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful of rich milk--half cream, if you can get it; five e...
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Jelly Sauce
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two...
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Johnnie Cake
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...
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Jujube Paste
Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water.
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Kitchen Pepper
Mix one ounce of ground ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonfu...
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Ladies' Cabbage
Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle.
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Lamb Stew
Cut up the lamb into small pieces (after removing all the fat) say about two inches square.
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Jumbles
Cream together two cups of sugar and one of butter, add three well-beaten eggs and six tablespoonfuls of sweet milk, two...
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Lamb Sweetbreads and Tomato Sauce
Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, w...
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Leg of Mutton á La Venison
Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: One ta...
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Layer Jelly Cake
Almost any soft cake recipe can be used for jelly cake.
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Lemon Cake
Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk...
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Lemon Cookies
Four cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lem...
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Lemon Cream Sauce, Hot
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...
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Lemon Drops
Upon a coffeecupful of finely powdered sugar pour just enough lemon juice to dissolve it, and boil it to the consistency...
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Lemon Dumplings
Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt a...
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Lemon Ice
The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice an...
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Lemon Marmalade
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...
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Lemon Pudding, Cold
One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of mi...
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Lemon Sauce
One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of b...
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Lemon Short-Cake
Make a rich biscuit dough, same as above recipe.
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Lemon Sponge Cake
Into one level cup of flour put a level teaspoonful of baking powder and sift it.
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Lettuce
Wash each leaf separately, breaking them from the head; crisp in ice-water and serve the leaves whole, to be prepared at...
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Lettuce Salad
Take the yolks of three hard-boiled eggs, and salt and mustard to taste; mash it fine; make a paste by adding a desserts...
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Light Biscuit. No. 1
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...
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Light Biscuit. No. 2
When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one eg...
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Lima and Kidney Beans
These beans should be put into boiling water, a little more than enough to cover them, and boiled till tender--from half...
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Liquid Brandy Sauce
Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon...
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Lobster á La Newburg
Take one whole lobster, cut up in pieces about as large as a hickory nut.
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Lobster Patties
Cut some boiled lobster in small pieces; then take the small claws and the spawn, put them in a suitable dish, and jam t...
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Lobster Croquettes
Take any of the lobster remaining from table and pound it until the dark, light meat and coral are well mixed; put with...
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Lobster Salad. No. 1
Prepare a sauce with the _coral_ of a fine, new lobster, boiled fresh for about half an hour.
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Lobster Salad. No. 2
Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish.
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Lobster Soup, or Bisque
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...
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London Hot-Cross Buns
Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enoug...
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Lyonnaise Potatoes
Take eight or ten good-sized cold boiled potatoes, slice them end-wise, then crosswise, making them like dice in small s...
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Macaroni and Cheese
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...
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Macaroni and Tomato Sauce
Divide half a pound of macaroni into four-inch pieces, put it into boiling salted water enough to cover it; boil from fi...
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Macaroni á La CrêMe
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...
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Macaroni á La Italienne
Divide a quarter of a pound of macaroni into four-inch pieces.
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Macedoines
Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of or...
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Maitre D'Hotel Sauce
Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfu...
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Maple Sugar Creams
Grate fine maple sugar and mix, in quantity to suit the taste, with "French Cream;" make any shape desired.
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Maple Walnuts
Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut...
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Marble Cake
_White Part._--Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoon...
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Mashed Potatoes
Take the quantity needed, pare off the skins and lay them in cold water half an hour; then put them into a saucepan with...
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Mashed Potatoes
To two cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tables...
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Meat and Potato Croquettes
Put in a stewpan an ounce of butter and a slice of onion minced fine; when this simmers add a level tablespoonful of sif...
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Meat or Fish Omelets
Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to...
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Milk or Cream Sauce
Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudd...
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Milk Sauce
Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps.
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Milk Toast
Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into...
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Minced Eggs
Chop up four or five hard-boiled eggs; do not mince them too fine.
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Minced Fowls on Toast
Remove from the bones all the meat of either cold roast or boiled fowls.
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Mint Sauce
Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth.
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Minute Pudding. No. 1
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...
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Minute Pudding. No. 2
One quart of milk, salt, two eggs, about a pint of flour.
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Mixed Eggs and Bacon
Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned; but on n...
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Mixed Eggs Generally--Savory or Sweet
Much the same method is followed in mixed eggs generally, whatever may be added to them; really it is nothing more than...
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Mixed Pickles
Scald in salt water until tender cauliflower heads, small onions, peppers, cucumbers cut in dice, nasturtiums and green...
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Mixed Summer Salad
Three heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one...
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Mock Oysters
Grate the corn, while green and tender, with a coarse grater, into a deep dish.
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Modes of Frying
The usual custom among professional cooks is to entirely immerse the article to be cooked in boiling fat, but from incon...
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Molasses Candy
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...
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Molasses Cup Cakes
One cup of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfu...
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Molasses Fruit Cake
One teacupful of butter, one teacupful of brown sugar, worked well together; next, two teacupfuls of cooking molasses, o...
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Muffins Without Eggs
One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff ba...
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Mushroom Omelet
Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits.
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Mushroom Sandwiches
Mince beef tongue and boiled mushrooms together, add French mustard and spread between buttered bread.
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Mushrooms on Toast
Peel a quart of mushrooms and cut off a little of the root end.
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Mutton Cutlets
Prepare them the same as for frying, lay them in a dripping-pan with a _very_ little water at the bottom.
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Mushrooms for Winter Use
Wash and wipe free from grit the small fresh button mushrooms.
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Mutton Pudding
Line a two-quart pudding basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, o...
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Muttonettes
Cut from a leg of mutton slices about half an inch thick.
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Nantucket Pudding
One quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and t...
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Neapolitaines
One cup of powdered sugar, half a cup of butter, two tablespoonfuls of lemon juice, three whole eggs and three yolks, be...
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New England Corn Cake
One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of mel...
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New Jersey Cream Cheese
First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are giv...
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New Method of Preserving Fruit
A new method of preserving fruit is practiced in England.
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New Potatoes and Cream
Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, a...
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Newport Waffles
Make one pint of Indian meal into mush in the usual way.
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Newport Breakfast-Cakes
Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, b...
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No. 1. Cream Filling
Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstar...
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No. 10. Banana Filling
Make an icing of the whites of two eggs and one cup and a half of powdered sugar.
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No. 11. Lemon Jelly Filling
Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of tw...
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No. 12. Orange Cake Filling
Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten...
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No. 13. Fig Filling
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...
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No. 14. Fruit Filling
Four tablespoonfuls of _very finely_ chopped citron, four tablespoonfuls of finely chopped seeded raisins, half a cupful...
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No. 2. Another Cream Filling
One cup powdered sugar, one-fourth cup hot water.
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No. 3. Ice-Cream Filling
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...
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No. 4. Apple Filling
Peel and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine...
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No. 5. Another Apple Filling
One coffeecup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat togeth...
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No. 6. Cream Frosting
A cup of sweet thick cream whipped, sweetened and flavored with vanilla; cut a loaf of cake in two, spread the frosting...
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No. 7. Peach-Cream Filling
Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening.
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No. 8. Chocolate Cream for Filling
Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful v...
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No. 9. Another Chocolate Filling
The whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on t...
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Noodles for Soup
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...
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Nuns' Toast
Cut four or five hard-boiled eggs into slices.
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Nut Cakes
Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a t...
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Nut Creams
Chop almonds, hickory nuts, butternuts or English walnuts quite fine.
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Nut Molasses Candy
When making molasses candy, add any kind of nuts you fancy; put them in after the syrup has thickened and is ready to ta...
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Oat Flakes
This healthful oat preparation may be procured from the leading grocers and is prepared as follows: Put into a double sa...
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Oatmeal
Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste.
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Oiled Lobster
Put a handful of salt into a large kettle or pot of boiling water.
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Okra
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...
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Old-Fashioned Apple Sauce
Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffeecupful of...
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Old-Fashioned Sponge Cake
Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs.
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Old Style Sauce
One pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste.
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Omelet of Herbs
Parsley, thyme and sweet marjoram mixed gives the famous _omelette aux fines herbes_ so popular at every wayside inn in...
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Omelet Soufflé
Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls...
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Omelets
In making an omelet, care should be taken that the omelet pan is hot and dry.
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Onion Omelet
Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then...
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Onion Sauce
Work together until light a heaping tablespoonful of flour and half a cupful of butter, and gradually add two cups of bo...
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Onions Baked
Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a saucepan with sl...
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Onions Boiled
The white silver-skins are the best species.
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Onions Stewed
Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of butter...
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Orange Cream Sauce, Hot
This is made as LEMON CREAM SAUCE, substituting orange for lemon.
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Orange Drops
Grate the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric aci...
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Orange Marmalade
Allow pound for pound.
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Orange Pudding. No. 1
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...
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Orange Pudding. No. 2
Five sweet oranges, one coffeecupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of cor...
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Orange Roley Poley
Make a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick...
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Orange Short-Cake
Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon and one cup of sugar.
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Orange Syrup
Pare the oranges, squeeze and strain the juice from the pulp.
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Orange-Water Ice
Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water;...
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Oxford Dumplings
Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet,...
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Oyster Dressing or Stuffing
This is made with the same ingredients as the above, with the exception of half a can of oysters drained and slightly ch...
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Oyster Fritters
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...
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Oyster Omelet
Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole...
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Oyster Patties
Line patty-pans with thin pastry, pressing it well to the tin.
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Oyster Pot-Pie
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...
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Oyster Roast. No. 2
Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little...
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Oyster Salad
Drain the liquor from a quart of fresh oysters.
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Oyster Sauce
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.
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Oyster Soup, No. 1
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt.
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Oyster Soup. No. 2
Scald one gallon of oysters in their own liquor.
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Oysters
Oysters must be fresh and fat to be good.
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Oysters Fried in Batter
_Ingredients._--One-half pint of oysters, two eggs, one-half pint of milk, sufficient flour to make the batter; pepper a...
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Pan-Fish
Place them in a thick bottomed frying pan with heads all one way.
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Pan Oysters. No. 1
Cut some stale bread into thin slices, taking off all the crust, round the slices to fit patty-pans; toast, butter, plac...
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Pan Oysters. No. 2
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...
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Parker House Rolls
One pint of milk, boiled and cooled, a piece of butter the size of an egg, one-half cupful of fresh yeast, one tablespoo...
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Parker House Rolls
These rolls are made with baking powder, and are much sooner made, although the preceding recipe is the old original one...
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Parsnip Fritters
Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour a...
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Parsnip Fritters
Take three or four good-sized parsnips.
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Parsnips, Boiled
Wash, scrape and split them.
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Pastry Ramakins
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...
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Pastry Sandwiches
Puff paste, jam of any kind, the white of an egg, sifted sugar.
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Pea Soup
Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads...
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Peach Butter
Pare ripe peaches and put them in a preserving kettle, with sufficient water to boil them soft; then sift through a cola...
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Peach Cakes
Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks...
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Peach Cobbler
Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sug...
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Peach Conserve
Halve the peaches and take out the stones; pare.
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Peach Jelly
Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels.
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Peach Fritters
Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in t...
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Peach Leather
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...
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Peaches Dried with Sugar
Peel yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syru...
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Pear, Peach and Apple Pudding
Pare some nice ripe pears (to weigh about three-fourths of a pound); put them in a saucepan with a few cloves, some lemo...
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Pear Pickle
Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider...
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Peppergrass and Cress
These are used mostly as an appetizer, served simply with salt.
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Peppermint Drops
One cupful of sugar crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the fi...
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Philadelphia Jumbles
Two cups of sugar, one cup of butter, eight eggs beaten light; essence of bitter almond or rose to taste; enough flour t...
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Pickle of Ripe Cucumbers
This is a French recipe and is the most excellent of all the high-flavored condiments; it is made by _sun-drying_ thirty...
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Piccalilli
One peck of green tomatoes; eight large onions chopped fine, with one cup of salt well stirred in.
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Pickled Butternuts and Walnuts
These nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin.
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Pickled Cabbage
Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a...
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Pickled Cauliflower
Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain car...
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Pickled Cherries
Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar,...
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Pickled Chicken
Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints...
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Pickled Eggs
Pickled eggs are very easily prepared and most excellent as an accompaniment for cold meats.
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Pickled Oysters
One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them in...
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Pickled Mushrooms
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper,...
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Pickled Mangoes
Let the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks; then soak them in...
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Pickled Green Peppers
Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole).
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Pickled Salmon
Take a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eatin...
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Pickled White Cabbage
This recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashion...
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Pigs' Feet Pickled
Take twelve pigs' feet, scrape and wash them clean, put them into a saucepan with enough hot (not boiling) water to cove...
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Pigeon Pie
Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do...
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Pineapple Fritters
Make a batter as for apple fritters; then pare one large pineapple, cut it in slices a quarter of an inch thick, cut the...
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Pineapple Pudding
Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin...
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Pineapple Sherbet
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...
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Pineapple Preserves
Twist off the top and bottom and pare off the rough outside of pineapples; then weigh them and cut them in slices, chips...
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Plain Bread Pudding, Baked
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...
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Plain Cold Slaw
Slice cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly.
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Plain Crumpets
Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder an...
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Plain Cold, Hard Sauce
Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste...
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Plain Gingerbread
One cup of _dark_ cooking molasses, one cup of sour cream, one teaspoonful of soda dissolved in a little warm water, a t...
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Plain Graham Gems
Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt.
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Plain Muffins
One egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten unti...
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Plain Omelet
Put a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff fr...
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Plain Oyster Stew
Same as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking...
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Plain Pound Cake
This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely...
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Plain Rice Pudding
Pick over, wash and boil, a teacupful of rice; when soft drain off the water; while warm, add to it a tablespoonful of c...
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Plain Sago Pudding
Make the same as TAPIOCA PUDDING, substituting sago for tapioca.
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Plain Sponge Cake
Beat the yolks of four eggs together with two cups of fine powdered sugar.
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Plum Pudding, Without Eggs
This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-ch...
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Poached Eggs á La CrêMe
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg sep...
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Poached or Dropped Eggs
Have one quart of _boiling_ water and one tablespoonful of salt in a frying pan.
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Pop-Corn Balls
Take three large ears of pop-corn (rice is best).
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Pop-Corn Candy. No. 2
Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gu...
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Pop-Corn Candy. No. 1
Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one cupful of white sugar; boil u...
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Pop-Overs
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in...
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Pork
The best parts, and those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine.
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Pork and Beans
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...
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Pork Chops and Fried Apples
Season the chops with salt and pepper and a little powdered sage; dip them into bread crumbs.
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Pork Cutlets
Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper.
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Pork Pie
Make a good plain paste.
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Pork Pot-Pie
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...
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Pork Tenderloins
The tenderloins are unlike any other part of the pork in flavor.
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Pot Roast
This is an old-fashioned dish, often cooked in our grandmothers' time.
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Potato Biscuit
Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensu...
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Potato Croquettes. No. 1
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...
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Potato Croquettes. No. 2
Take two cups of cold mashed potatoes, season with a pinch of salt, pepper and a tablespoonful of butter.
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Potato Fillets
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...
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Potato Griddle-Cakes
Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful sal...
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Potato Puffs
Prepare the potatoes as directed for mashed potato.
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Potato Salad, Cold
Chop cold boiled potatoes fine, with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour...
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Potato Salad, Hot
Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into...
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Potato Snow
Choose some mealy potatoes that will boil exceedingly white; pare them and cook them well, but not so as to be watery; d...
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Potatoes á La CrêMe
Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour.
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Potatoes á La Delmonico
Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stewpan with plent...
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Potted Chicken
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...
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Potted Fish
Take out the backbone of the fish; for one weighing two pounds take a tablespoonful of allspice and cloves mixed; these...
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Potted Fresh Fish
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...
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Potted Ham
To TWO pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered mace, half a nutmeg, grated, rather more...
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Prepared Bread Crumbs
Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watchi...
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Preserve Dumplings
Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of modera...
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Prepared Cocoanut
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,...
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Preserved Apples
Peel and core large firm apples (pippins are best).
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Preserved Cherries
Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar.
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Preserved Cranberries
The cranberries must be large and ripe.
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Preserved Egg Plums
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...
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Preserved Green Tomatoes
Take one peck of green tomatoes.
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Preserved Peaches
Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly; take as m...
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Preserved Pears
One pound of fruit, one pound of sugar; pare off the peeling thin.
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Preserved Pumpkins
To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice.
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Preserved Quinces
Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar.
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Preserving Fruit
Housekeepers who dislike the tedious, old-time fashion of clarifying sugar and boiling the fruit, will appreciate, the f...
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Preserved Strawberries
For every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, br...
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Pressed Beef
First have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not m...
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Pressed Chicken
Clean and cut up your chickens.
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Pressed Lamb
The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender,...
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Prune Pudding
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...
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Puff Balls
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...
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Puff-Ball Doughnuts
These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made.
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Pure Ice-Cream
Genuine ice-cream is made of the pure sweet cream in this proportion: Two quarts of cream, one pound of sugar; beat up,...
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Putting Up Butter to Keep
Take of the best pure common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together com...
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Queen'S Cake
Beat well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of mi...
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Quick Pudding
Soak and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag,...
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Rabbit Pie
This pie can be made the same as "Game Pie" excepting you scatter through it four hard-boiled eggs cut in slices.
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Radishes
All the varieties are generally served in the same manner, by scraping and placing on the table in glasses containing so...
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Raised Biscuit
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...
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Raised Buckwheat Cakes
Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teasp...
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Raised Muffins. No. 1
Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard...
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Raised Doughnuts
Old-fashioned "raised doughnuts" are seldom seen nowadays, but are easily made.
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Raised Potato-Cake
Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, s...
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Raised Muffins. No. 2
Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-hal...
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Raspberry Creams
Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between t...
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Raspberry Pudding
One-quarter cup of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs.
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Raspberry Sherbet
Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoon...
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Ready Pudding
Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a...
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Red or Pink Coloring
Take two cents' worth of cochineal.
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Reed Birds
Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes.
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Reed Birds on Toast
Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a d...
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Rhode Island Brown Bread
Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonf...
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Rhubarb or Pie-Plant Pudding
Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of one cupful of sour milk, tw...
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Ribbon Cake
This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in...
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Rice Croquettes
Boil for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients:...
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Rice Griddle-Cakes
Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half t...
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Rice Lemon Pudding
Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened...
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Rice Meringue
One cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water;...
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Rice Omelet
Take a cup of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspo...
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Rice Pudding Without Eggs
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...
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Rice Snow-Balls
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...
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Rice Waffles. No. 1
One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large t...
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Rice Waffles. No. 2
Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt...
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Rich Wine Sauce
One cupful of butter, two of powdered sugar, half a cupful of wine.
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Ripe Cucumber Pickles
Pare and seed ripe cucumbers.
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Rissoles of Chicken
Mince up finely the remains of a cold chicken together with half the quantity of lean, cold ham.
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Roast Beef
One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the...
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Roast Beef Pie
Cut up roast beef, or beefsteak left from a previous meal, into thin slices, lay some of the slices into a deep dish whi...
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Roast Beef Pie with Potato Crust
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...
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Roast Chicken
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...
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Roast Clams in the Shell
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...
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Roast Duck
Pick, draw, clean thoroughly, and wipe dry.
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Roast Fillet of Veal
Select a nice fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat.
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Roast Goose
The goose should not be more than eight months old, and the fatter the more tender and juicy the meat.
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Roast Hare or Rabbit
A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and sho...
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Roast Haunch of Venison
To prepare a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a...
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Roast Leg of Pork
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...
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Roast Loin of Pork
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...
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Roast Loin of Veal
Prepare it the same as any roast, leaving in the kidney, around which put considerable salt.
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Roast Mutton
The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the sh...
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Roast Oysters in the Shell. No. 1
Select the large ones, those usually termed "Saddle Rocks," formerly known as a distinct variety, but which are now but...
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Roast Pig
Prepare your dressing as for DRESSING FOR FOWLS, adding half an onion, chopped fine; set it inside.
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Roast Pigeons
Pigeons lose their flavor by being kept more than a day after they are killed.
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Roast Quail
Rinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt an...
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Roast Quarter of Lamb
Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet,...
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Roast Sparerib
Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stu...
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Roast Turkey
Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; the...
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Roast Wild Duck
Wild duck should not be dressed too soon after being killed.
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Roasted Green Corn
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...
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Rochester Jelly Cake
One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teas...
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Roley Poley Pudding
Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit dough may be used if rolled thinner; roll...
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Rolled Jelly Cake
Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two...
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Royal Sago Pudding
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...
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Rum Omelet
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...
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Rusks
Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough;...
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Rusks, with Yeast
In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast...
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Rye and Corn Bread
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...
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Rye Bread
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...
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Rye Drop-Cakes
One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye fl...
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Sago Apple Pudding
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...
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Salad Cream Dressing. No. 1
One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoon...
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Sally Lunn
Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls...
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Sally Lunn
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...
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Salmi of Game
This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be s...
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Salmon and Caper Sauce
Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to...
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Salmon Croquettes
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, on...
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Salmon Patties
Cut cold, cooked salmon into dice.
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Salt-Raising Bread
While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart m...
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Samp, or Hulled Corn
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...
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Saratoga Chips
Peel good-sized potatoes, and slice them as evenly as possible.
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Sardine Sandwiches
Take two boxes of sardines and throw the contents into hot water, having first drained away all the oil.
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Sauce for Boiled Cod
To one gill of boiling water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, one...
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Sauce for Plum Pudding
Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four e...
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Sauce for Salmon and Other Fish
One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water,...
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Saucer Puddings
Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of...
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Savory Biscuits or Lady Fingers
Put nine tablespoonfuls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar; when the suga...
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Scalloped Cheese
Any person who is fond of cheese could not fail to favor this recipe.
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Scalloped Clams
Purchase a dozen large soft clams in the shell and three dozen opened clams.
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Scalloped Eggs
Hard-boil twelve eggs; slice them thin in rings; in the bottom of a large well-buttered baking-dish place a layer of gra...
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Scalloped Crabs
Put the crabs into a kettle of boiling water, and throw in a handful of salt.
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Scalloped Fish
Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones.
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Scalloped Lobster
Butter a deep dish and cover the bottom with fine bread crumbs; put on this a layer of chopped lobster, with pepper and...
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Scalloped Mutton and Tomatoes
Over the bottom of an earthen baking-dish place a layer of bread crumbs, and over it alternate layers of cold roast mutt...
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Scalloped Onions
Take eight or ten onions of good size, slice them and boil until tender.
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Scalloped Potatoes
Peel and slice raw potatoes thin, the same as for frying.
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Scalloped Tomatoes
Butter the sides and bottom of a pudding-dish.
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Scallops
If bought in the shell boil them and take out the hearts, which is the only part used.
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Scotch Scones
Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder;...
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Scrambled Eggs
Put a tablespoonful of butter into a hot frying pan; tip around so that it will touch all sides of the pan.
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Scrambled Mutton
Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut.
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Scrambled Tomatoes
Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficient...
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Scrappel
Scrappel is a most palatable dish.
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Sharp Brown Sauce
Put in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of...
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Sheepshead with Drawn Butter
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...
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Shirred Eggs
Set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing ple...
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Silver, or Delicate Cake
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of...
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Sliced Cucumber Pickle
Take one gallon of medium-sized cucumbers, put them into a jar or pail.
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Slip
Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice c...
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Smoked Salmon
Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire.
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Smothered Beefsteak
Take _thin_ slices of steak from the upper part of the round or one large thin steak.
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Snipe
Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast.
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Snow Cake
One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavo...
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Snow Pudding
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...
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Snowbirds
One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled...
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Soda Biscuit
One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt; mix th...
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Soft Boiled Eggs
When properly cooked eggs are done evenly through, like any other food.
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Soft Ginger Cake
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...
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Sour Milk Biscuit
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...
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Sourcrout
Barrels having held wine or vinegar are used to prepare sourcrout in.
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Southern Corn Meal Pone or Corn Dodgers
Mix with cold water into a soft dough one quart of southern corn meal, sifted, a teaspoonful of salt, a tablespoonful of...
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Soyer'S Recipe for Force Meats
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...
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Spiced Beef
For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a po...
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Spiced Beef Relish
Take two pounds of raw, tender beefsteak, chop it _very fine_, put into it salt, pepper and a little sage, two tablespoo...
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Spiced Beef Tongue
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...
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Spiced Grapes
Take the pulp from the grapes, preserving the skins.
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Spiced Plums
Seven pounds of plums, one pint of _cider_ vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, ha...
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Spiced Vinegar
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...
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Spider Corn-Cake
Beat two eggs and one-fourth cup sugar together.
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Spices
Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone.
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Sponge Cake
SEPARATE the whites and yolks of six eggs.
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Sponge Cake Pudding. No. 1
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spre...
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Sponge Cake Pudding. No. 2
Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liqu...
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Sponge Drops
Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoon...
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Spring Vegetable Soup
Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three...
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Squab Pot-Pie
Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin.
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Squirrel
They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in all t...
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Squashes, or Cymblings
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid t...
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Steamed Brown Bread
One cup of white flour, two of Graham flour, two of Indian meal, one teaspoonful of soda, one cup of molasses, three and...
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Steamed Cabbage
Take a sound, solid cabbage, and with a large sharp knife shave it _very fine_.
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Steamed Chicken
Rub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep...
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Steamed Fish
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...
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Steamed Halibut
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...
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Steamed Leg of Mutton
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...
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Steamed Oatmeal
To one teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water,...
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Steamed Oysters
Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water;...
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Steamed Oysters in the Shell
Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out wh...
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Steamed Potatoes
This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so ver...
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Stewed Beef Kidney
Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a l...
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Stewed Beets
Boil them first and then scrape and slice them.
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Stewed Brisket of Beef
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;...
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Stewed Carrots
Wash and scrape the carrots and divide them into strips; put them into a stewpan with water enough to cover them; add a...
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Stewed Clams
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...
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Stewed Codfish
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...
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Stewed Corn
Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from...
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Stewed Duck
Prepare them by cutting them up the same as chicken for fricassee.
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Stewed Endive
_Ingredients._--Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonfu...
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Stewed Green Peas
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...
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Stewed Oysters
Drain the liquor from two quarts of oysters; mix with it a small teacupful of hot water, add a little salt and pepper an...
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Stewed Parsnips
After washing and scraping the parsnips slice them about half of an inch thick.
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Stewed Pumpkins
See stewed pumpkin for pie.
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Stewed Pigeons
Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take five or more slices of corned pork, let it fry a...
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Stewed Steak with Oysters
Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, salt, pe...
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Stewed Salsify or Oyster-Plant
Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes...
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Stewed Terrapin
Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack--this...
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Stewed Tomatoes
Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice t...
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Stewed Terrapin, with Cream
Place in a saucepan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles;...
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Stewed Water Turtles, or Terrapins
Select the largest, thickest and fattest, the females being the best; they should be alive when brought from market.
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Stewed Whole Spring Chicken
Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill...
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Stick Candy
One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of...
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Strawberry Ice-Cream
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a...
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Strawberry Conserve
Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit.
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Strawberry Short-Cake
Make a rule of baking powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-...
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Strawberry Tapioca
This makes a most delightful dessert.
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String Beans
Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process...
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Stuffed Baked Tomatoes
From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut a thin slice and with a small spoon scoop out the...
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Stuffed Egg-Plant
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...
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Suet Dumplings for Soup
Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet...
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Suet Dumplings. No. 1
One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten...
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Succotash
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...
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Suet Dumplings. No. 2
One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful...
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Suet Plum Pudding
One cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and on...
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Suet Pudding, Plain
One cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a s...
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Sugar Grains
These are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness...
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Sugar Grains, Colored
Stir a little coloring--as the essence of spinach, or prepared cochineal, or liquid carmine, or indigo, rouge, saffron,...
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Sugar Nut Candy
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...
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Sugar Sauce
One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut.
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Sunderland Pudding
One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs.
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Superior Bread Puddings
One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter,...
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Superior Loaf Cake
Two cups of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and y...
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Swedish Griddle-Cakes
One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; o...
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Sweet Pickle for Fruit
Most of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots...
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Sweet Potatoes
Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on.
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Sweet Strawberry Cake
Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder.
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Sweetbreads
There are two in a calf, which are considered delicacies.
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Swiss White Soup
A sufficient quantity of broth for six people; boil it; beat up three eggs well, two spoonfuls of flour, one cup milk; p...
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Syrup for Fruit Sauce
An excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries).
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Tapioca Pudding
Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vani...
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Tartare Sauce
The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one...
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Tenderloin of Beef
To serve tenderloin as directed below, the whole piece must be extracted before the hind-quarter of the animal is cut ou...
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Tennessee Muffins
One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, o...
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Thawing Frozen Meat, Etc
If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into _warm...
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Timbale of Macaroni
Break in very short lengths small macaroni (vermicelli, spaghetti, tagliarini).
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To Bake a Ham
Take a medium-sized ham and place it to soak for ten or twelve hours.
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To Bake Smelts
Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat baking-dish; the pan should be buttered, also...
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To Boil Corned Beef
The aitch-bone and the brisket are considered the best pieces for boiling.
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To Boil New Potatoes
Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground...
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To Boil Tripe
Wash it well in warm water, and trim it nicely, taking off all the fat.
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To Broil Chicken
After dressing and washing the chickens as previously directed, split them open through the backbone; frog them by cutti...
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To Broil the Fore-Quarter of Lamb
Take off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facilitate its cooking; put a t...
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To Brown Butter
Put a lump of butter into a hot frying pan and toss it about until it browns.
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To Brown Flour
Spread flour upon a tin pie-plate, set it upon the stove or in a _very_ hot oven, and stir continually, after it begins...
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To Can Corn
Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob.
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To Can Peas
Fill the can full of peas, shake the can so they can be filled well.
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To Can Quinces
Cut the quinces into thin slices like apples for pies.
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To Chop Suet
Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and s...
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To Clarify Jelly
The white of egg is, perhaps, the best substance that can be employed in clarifying jelly, as well as some other fluids,...
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To Clarify Beef Drippings
Drippings accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and slicin...
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To Clean Currants
Put them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the fl...
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To Cook a Shad Roe
Drop into boiling water and cook gently for twenty minutes; then take from the fire and drain.
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To Cook Shad Roe
First partly boil them in a small covered pan, take out and season them with salt, a little pepper, dredge with flour an...
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To Cure English Bacon
This process is called the "dry cure," and is considered far preferable to the New England or Yankee style of putting pr...
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To Cure Hams and Bacon
For each hundred pounds of hams, make a pickle of ten pounds of salt, two pounds of brown sugar, two ounces of saltpetre...
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To Cut Layer Cake
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...
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To Dress Cucumbers Raw
They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered.
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To Fry Beefsteaks
Beefsteak for frying should be cut much thinner than for broiling.
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To Fry Fish
Most of the smaller fish (generally termed pan-fish) are usually fried.
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To Fry Croquettes
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...
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To Fry Sausages
Put a small piece of lard or butter into the frying pan.
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To Fry Tripe
Boil the tripe the day before till it is quite tender, which it will not be in less than four or five hours.
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To Keep Meat From Flies
Put in sacks, with enough straw around it so the flies cannot reach through.
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To Make a Crab Pie
Procure the crabs alive, and put them in boiling water, along with some salt.
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To Make Butter
Thoroughly scald the churn, then cool well with ice or spring water.
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To Make Butter Quickly
Immediately after the cow is milked, strain the milk into clean pans, and set it over a moderate fire until it is scaldi...
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To Make Mustard
Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a saltspoonful of salt, a tablespoonf...
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To Peel Tomatoes
Put the tomatoes into a frying basket and plunge them into hot water for three or four minutes.
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To Pot Beef
The round is the best piece for potting, and you may use both the upper and under part.
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To Prepare Tomatoes
Carefully remove the peelings.
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To Preserve Berries Whole
Buy the fruit when not _too ripe_, pick over immediately, wash if absolutely necessary and put in glass jars, filling ea...
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To Preserve and Dry Greengages
To every pound of sugar allow one pound of fruit, one quarter pint of water.
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To Preserve Eggs
There are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh fr...
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To Preserve Fruit Without 'Sugar
Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner-...
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To Renew Stale Rolls
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...
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To Preserve Watermelon Rind and Citron
Pare off the green skin, cut the watermelon rind into pieces.
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To Roast Beef Heart
Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is disch...
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To Roast Partridges, Pheasants, Quail or Grouse
Carefully cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean...
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To Smoke Hams and Fish at Home
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...
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To Stone Raisins
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...
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To Try Out Lard
Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle or saucepan; pour in a cupful of water...
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Toast Pudding
Toast several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in a...
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Toast
Toast should be made of stale bread, or at least of bread that has been baked a day.
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Tomato Catsup. No. 1
Put into two quarts of tomato pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and...
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Tomato Catsup. No. 2
Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick.
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Tomato Omelet. No. 1
Peel a couple of tomatoes, which split into four pieces; remove the seeds and cut them into small dice; then fry them wi...
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Tomato Omelet. No. 2
Cut in slices and place in a stewpan six peeled tomatoes; add a tablespoonful of cold water, a little pepper and salt.
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Tomato Salad
Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of an inch thick.
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Tomato Sauce
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...
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Tomato Toast
Pare and stew a quart of ripe tomatoes until smooth.
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Tripe Lyonnaise
Cut up half a pound of cold boiled tripe into neat squares.
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Trifles
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...
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Truffles
The truffle belongs to the family of the mushrooms; they are used principally in this country as a condiment for boned t...
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Truffles Au Naturel
Select some fine truffles; cleanse them by washing them in several waters with a brush until not a particle of sand or g...
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Turkey Hashed
Cut the remnants of turkey from a previous dinner into pieces of equal size.
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Turkey Scallop
Pick the meat from the bones of cold turkey and chop it fine.
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Turkey Warmed Over
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...
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Twist Bread
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...
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Tutti Frutti Ice-Cream
Take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs; mix well together;...
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Unrivaled Yeast
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...
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Variegated Cakes
One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only,...
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Variegated Creams
Make the "French Cream" recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup...
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Veal Cheese
Prepare equal quantities of boiled sliced veal and smoked tongue.
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Veal Collops
Cut veal from the leg or other lean part into pieces the size of an oyster.
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Veal Croquettes
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...
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Veal for Lunch
Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have veal and ham both in very thin slices;...
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Veal Hash on Toast
Take a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold wa...
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Veal Loaf
Three pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk...
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Veal Patties
Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten...
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Veal Pie
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...
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Veal Pot-Pie
Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every fiv...
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Veal Pudding
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...
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Veal Stew
Cut up two or three pounds of veal into pieces three inches long and one thick.
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Vegetable Hash
Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes, etc.; spr...
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Vegetable Omelet
Make a purée by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning.
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Venison Hashed
Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover the...
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Vermicelli Soup
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...
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Venison Pie or Pastry
The neck, breast and shoulder are the parts used for a venison pie or pastry.
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Vinegar Biscuits
Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one tea...
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Virginia Brown Bread
One pint of corn meal; pour over enough boiling water to thoroughly scald it; when cool add one pint of light, white bre...
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Virginia Corn Bread
Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspo...
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Waffles
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...
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Walnut Catsup
One hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces...
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Walnut Creams
Take a piece of "French Cream" the size of a walnut.
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Warm Bread for Breakfast
Dough after it has become once sufficiently raised and perfectly light, cannot afterwards be injured by setting aside in...
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Warmed Up Duck
A nice dish for breakfast, and very relishing, can be made from the remains of a roast of duck.
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Washington Loaf Cake
Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tables...
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Water Cress Sandwiches
Wash well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mi...
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Watermelon Pickle
Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of...
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Welsh Rarebit
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...
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Wheat Bread
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...
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Wheat Drop-Cakes
One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cup...
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Wheat Fritters
Three eggs, one and a half cups of milk, three teaspoonfuls baking powder, salt, and flour enough to make quite stiff, t...
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Whipped Cream Cake
One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add...
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Wheat Griddle-Cakes
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and a...
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White Fruit Cake
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...
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White Ginger Biscuit
One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a...
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White Mountain Cake No. 1
Two cups of sugar, two-thirds cup of butter, the whites of seven eggs well beaten, two-thirds cup of sweet milk, two cup...
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White Mountain Cake. No. 2
Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk.
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White Sponge Cake
Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful baking powder; flavor with vanilla.
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Wild Ducks
Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatab...
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Wine Jumbles
One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll ou...
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Wine Sauce for Game
Half a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teasp...
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Woodcock, Roasted
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...
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Winter Vegetable Soup
Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light y...
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Yellow Coloring
Take a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep ti...
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Yorkshire Pudding
This is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, whites and yolks...