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
827 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.