Salad Recipes - Recipes for Salads

TOMATOES AND EGGS

4 Eggs—4d.

1/2 pint Tomato Sauce—2d.

Fried Bread

1 teaspoonful Parsley—1d.

Total Cost—7d.

Time—5 Minutes.

Take some thick tomato sauce and pour it on to a hot dish. Poach the eggs carefully and lay them on the sauce. Garnish with parsley and fried bread, and serve hot.

Turkey Recipes

Drink Recipes - Chocolate Recipes

A FEW SUGGESTIONS IN REGARD TO CHOCOLATE

The best flavor to add to chocolate is vanilla; next to that, cinnamon.
Beyond these two things one should use great caution, as it is very easy
to spoil the fine natural flavor of the bean. Chocolate absorbs odors
readily; therefore it should be kept in a pure, sweet atmosphere. As
about eleven per cent. of the chocolate bean is starch, chocolate and
cocoa are of a much finer flavor if boiled for a few minutes. Long
boiling, however, ruins their flavor and texture.



Dessert Recipes

Chicken and Chicken Dressing Recipes

CHICKEN POT PIE

Cut a fowl into pieces to serve and cook in water to
cover until the bones will come out easily. Before taking them out drop
dumplings in, cover closely and cook ten minutes without lifting the
cover. The liquid should be boiling rapidly when the dough is put in and
kept boiling until the end. For the dumplings sift two cups of flour
twice with half a level teaspoon of salt and four level teaspoons of
baking powder. Mix with about seven-eighths cup of milk, turn out on a
well floured board and pat out half an inch thick. Cut into small cakes.
If this soft dough is put into the kettle in spoonfuls the time of
cooking must be doubled. The bones and meat will keep the dough from
settling into the liquid and becoming soggy. Arrange the meat in the
center with dumplings around the edge and a sprig of parsley between
each. Thicken the liquid and season with salt and pepper as needed and a
rounding tablespoon of butter.

Beef Back Ribs Recipes

Vegetable Recipes - Recipes for Vegetables

CURRIED TOMATOES

1 doz. Tomatoes—4d.

1 1/2 oz. Butter—1d.

1 gill Milk—1d.

1/2 oz. Flour

1/2 lb. Rice—1 1/2d.

1 Apple

1 Onion

1 dessertspoonful Curry Powder

Salt—2d.

Total Cost—91/2 d.

Time—Half an Hour

Mince the onion and apple finely, and fry in the batter till a good colour; sprinkle over it the curry power and flour, and mix well. Pour in the milk and stir until it boils; slice the tomatoes and put them in and simmer very gently for half an hour. Season with salt, dish carefully and serve either in a border of rice, or with rice moulds on a separate dish.

Cake Recipes

Famous Recipes

Pie Recipes

PUMPKIN PIE. MRS. R. H. JOHNSON.

One-half pint of stewed pumpkin, one pint of hot milk, one cup of

brown sugar, one egg, one large tablespoonful of flour, one-half large

tablespoonful of butter, one-half teaspoonful of ginger, one-half

teaspoonful of vanilla.



Recipes

Jewish Recipes - Forcemeat Recipes or Farcie Recipes

FORCEMEAT OR FARCIE.

Jewish Recipes

Under this head is included the various preparations used for balls,
tisoles, fritters, and stuffings for poultry and veal, it is a branch
of cooking which requires great care and judgment, the proportions
should be so blended as to produce a delicate, yet savoury flavor,
without allowing any particular herb or spice to predominate.

Jewish Recipes

The ingredients should always be pounded well together in a mortar,
not merely chopped and moistened with egg, as is usually done by
inexperienced cooks; forcemeat can be served in a variety of forms,
and is so useful a resource, that it well repays the attention it
requires.

Jewish Recipes



Recipes

Cookie Recipes

Cookie Recipes

SUGAR SNAPS. MRS. SUSIE SEFFNER.

One cup butter, two cups sugar, three eggs, one teaspoon soda, one

tablespoon ginger.



Cooking Chicken

Lenten Recipes

RICE SOUP

Boil two quarts of water and a pound of rice, with a little
cinnamon, until the rice is tender. Take out the cinnamon and sweeten
rice to taste. Grate half a nutmeg over it and let stand until it is
cold. Then beat up the yolks of three eggs, with half a pint of white
wine, mix well and stir into the rice. Set over a slow fire, stirring
constantly to prevent curdling. When it is of good thickness it is ready
to serve.

Recipes

Salad Recipes - Recipes for Salads

CAULIFLOWER SALAD

1 Cauliflower—3d.

Half a Lettuce—1/2d.

2 Eggs—2d.

1/2 gill Oil and Vinegar—1d.

Total Cost—61/2 d.

Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE SYRUP

Into a granite-ware saucepan put one ounce--three tablespoonfuls--of
Soluble Chocolate, and gradually pour on it half a
pint of boiling water, stirring all the time. Place on the fire, and
stir until all the chocolate is dissolved. Now add one pint of
granulated sugar, and stir until it begins to boil. Cook for three
minutes longer, then strain and cool. When cool, add one tablespoonful
of vanilla extract. Bottle, and keep in a cold place.



CURRIED PEANUT SOUP
steak marinade

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. C. C. CAMPBELL.

Two cups or suet (chopped fine), two cups of stoned raisins, four cups

flour, two eggs, a pinch of salt, milk enough to make a stiff batter;

put in a pudding bag, and boil three hours.

SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one

egg, one teaspoonful butter, one teaspoonful flour. Flavor with

lemon.



Recipes

Recipes Tried and True

Seafood Recipes

OVEN FRIED FISH. MRS. JANE E. WALLACE.

Open and clean fish (white or bass). Have fish pan spread thick with

butter, and lay fish in. Season with salt. Over this pour two

well-beaten eggs, and dredge with flour. Bake three-quarters of an

hour, and baste with butter and water. Garnish fish plate with

parsley.



Bill Austin

Salad Recipes

CAULIFLOWER MAYONNAISE

Take cold boiled cauliflower, break into
branches, adding salt, pepper and vinegar to season. Heap on a platter,
making the flowers come to a point at the top. Surround with a garnish
of cooked and diced carrots, turnips, green peas. Pour mayonnaise over
all, chill and serve. Another garnish for cauliflower is pickled beets.

Crockpot Recipes

Vegetable Recipes - Recipes for Vegetables

BANANAS STEWED

1 doz. Green Bananas—3d.

Lemon Juice

1/2 pint Brown Sauce

Pepper and Salt—2d.

Total Cost—5d.

Time—Half an Hour.

Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce

Chicken Soup Recipes

Vegetable Recipes

CREAMED POTATOES

Cut into cubes or dices about half a pound of boiled
potatoes and place in a shallow baking pan. Pour over them enough milk
or cream to cover them and put in the oven or on the side of the stove
and cook gently until nearly all the milk is absorbed. Add a
tablespoonful of butter, a teaspoonful each of finely chopped parsley,
and salt, and half a saltspoonful of pepper, mixed well together. When
they have become thoroughly warmed turn into a dish, and serve
immediately.

Cheesecake Recipe

Dessert Recipes - Recipes for Desserts

STRAWBERRY SARABANDE
Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.

Famous Recipes

Baking Recipes

Cake Recipes

FIG CAKE. MRS. C. C. CAMPBELL.

Whites of six eggs, two cups white sugar, one cup butter, one cup

sweet milk, two teaspoonfuls baking powder, three scant cups flour.

FILLING.--One pound cut figs, one pint cream, whipped and sweetened.

Put a layer of fig; then one of cream.



Pancake Day

Cooking Meat - Beef - Pork - Mutton and Other Meats

MUTTON CHOPS IN BATTER

2 Eggs—2d.

2 lbs. Chops—5.

1 pint Milk—2 1/2d.

3/4 lb. Flour

Salt and Pepper—1/2d.

Total Cost—10d.

Time—One Hour and a Quarter

Break the eggs into a basin, beat in the flour with a fork, then add gradually the milk, season with a little pepper and salt. Rub some dripping on a baking dish, pour in the batter, lay in the chops. Put into a moderate oven and bake for about one hour and a quarter. Serve hot.

Recipes

Cookbook Recipes - Risotto ala Milanaise

Chop one large onion fine. Cut a beef marrow into small dice and stir it
with the chopped onion. Put a small piece of butter in a frying pan and
into this put the onion and marrow and fry to a delicate brown. Now add
one scant cup of rice, stirring constantly, and into this put a pinch of
saffron that has been bruised. When the rice takes on a brown color add,
slowly, chicken broth as needed, until the rice is thoroughly cooked.
Then add a lump of fresh butter about the size of a walnut, and sprinkle
liberally with grated Parmesan cheese, seasoning to taste with pepper
and salt. This is to be served with chicken or veal.

Corned Beef and Cabbage Recipes

Jewish Recipes - Forcemeat Recipes or Farcie Recipes

FORCEMEAT FOR DRESSING CUTLETS, ETC.

Jewish Recipes

Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.

Jewish Recipes



Recipes

SOY AND SESAME THIGH KEBABS

Serves 4

Thigh meat is a good choice for barbecuing because it's naturally juicy and doesn't easily dry out or toughen. If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it. Try serving the kebabs over rice.

4 roaster boneless thigh cutlets

1 teaspoon minced, fresh ginger or 1/2 teaspoon dried

2 cloves garlic, minced

2 tablespoons sesame seeds

1/3 cup soy sauce

1 tablespoon white vinegar

4 tablespoons vegetable oil

Tabasco, to taste

Flatten cutlets slightly with a meat pounder. Cut each thigh into 6 or 8 pieces. In a shallow dish, combine remaining ingredients. Add thigh pieces and toss to coat well. Cover and marinate one hour or longer, refrigerated. Thread chicken onto skewers; reserve marinade. Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Diabetic Recipes

HENS NORMANDY WITH APPLES

Serves 2

If you're not using the apples in this recipe the day you buy them, store them in the refrigerator. Apples age five times faster at room temperature than they do in the refrigerator so they'll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl.

2 fresh Cornish game hens

salt and ground pepper to taste

1 tablespoon minced, fresh sage or 1 teaspoon dried

3 tablespoons butter or margarine, melted

2/3 cup apple juice

2 Golden Delicious apples, peeled

1/3 cup chicken broth or white wine

1/2 cup heavy cream

1 tablespoon minced fresh parsley

Season hens inside and out with salt and pepper. Put 1/2 of sage in each cavity. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at 350oF 30 minutes, basting several times. Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened. Pour sauce over hens and apples. Sprinkle with parsley and serve.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Famous Recipes

Candy Recipes - Chocolate Recipes

MRS. HILL'S CHOCOLATE PUFFS

Stir a cupful of flour into a cupful of water and half a cupful of
butter, boiling together; remove from fire, beat in an ounce of melted
chocolate, and, one at a time, three large eggs. Shape with forcing bag
and rose tube. Bake, cut off the tops and put into each cake a
tablespoonful of strawberry preserves. Cover with whipped cream
sweetened and flavored.--_Janet McKenzie Hill--Ladies' Home Journal._



Recipes

Recipes Tried and True

Fowl and Game Recipes

PLAIN STUFFING.

Take stale bread; cut off the crust; rub very fine, and pour over it

as much melted butter as will make it crumble in your hand. Salt and

pepper to taste. To this you can add one good-sized onion (chopped

fine), a cup of raisins, or a little sage.



Fish Recipes

Recipes Tried and True

BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.

Put the steak on to fry, with a little butter. At the same time put

the mushrooms on in a different skillet, with the water from the can

and one-half cup extra; season with pepper and salt, and thicken with

a tablespoonful of flour. Take the steak out, leaving the gravy, into

which put the mushrooms, cook for a few minutes, and pour all over the

steak.



Bill Austin

Vegetable Recipes - Recipes for Vegetables

STEWED BEETROOT AND MASHED POTATOES

1 bunch Beetroot—2d.

2 Onions—1/2d.

1 oz. Flour

Mashed Potatoes

Pepper and Salt

1 1/2 oz. Butter

1/2 pint Milk

1 dessertspoonful Vinegar—3d.

Total Cost—51/2 d.

Time—Half an Hour.

Peel and cut the onions into dice, put them into a frying-pan with the butter, and fry, but do not let them brown; sprinkle in the flour, pour in the milk, and stir until it boils. Season with salt, pepper, and vinegar. Boil the beetroot carefully, and when cold, peel and slice up. Put it into the sauce and simmer for half an hour. Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre; boil up the sauce, pour it over, and serve.

Cajun Recipes

Bread Recipes

PINEAPPLE PANCAKES

Make a batter using half pound sifted flour and
three good sized eggs with a cupful of milk. This makes a very thin
batter. When smooth and free from lumps, bake in a well buttered frying
pan, making the cakes about eight inches in diameter. As soon as brown
on one side turn. When cooked on both sides remove to a hot serving dish
and sprinkle with sweetened pineapple. Bake the remainder of batter in
the same way, piling in layers with the pineapple between the cakes. Cut
in triangular pieces like pie and serve very hot.

Rice Recipes

Fish Recipes

BROILED MACKEREL, WITH BLACK BUTTER

Take some mackerel, open and
remove bones. Season with butter, pepper, and salt. Place the fish on a
gridiron and broil over a clear fire. Put a part of the butter in a
saucepan and stir it over the fire until it is richly browned, squeezing
into it a little lemon juice. Place the fish on a hot dish, arrange some
sprigs of parsley around it, and pour over it the butter sauce, and
serve hot.

Love Quotes

VEGETABLE Recipes

VEGETABLES.

"Cheerful cooks make every dish a feast."

--MASSINGER.

Famous Quotes

Always have the water boiling when you put your vegetables in, and

keep it constantly boiling until they are done. Cook each kind by

itself when convenient. All vegetables should be well seasoned.



Snacks Recipes

Dessert Recipes and Sweets

HASTY PUDDING

1 pint Milk—2d.

1 oz. Butter—1d.

3 oz. Flour

2 oz. Sugar—1d.

Total Cost—4d.

Time—5 Minutes.

Put the milk on the fire to boil, and when boiling stir in the flour quickly; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding.

Chicken Recipes

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

CHOCOLATE LAYER CAKE
Beat a half cupful butter to a cream, adding
gradually one cupful sugar. When light beat in a little at a time, a
half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs
to a stiff froth and sift a teaspoonful and a half with two cupfuls
flour. Add the sifted flour to the mixture. Then fold in the whipped
whites. Have three buttered layer cake tins ready and put two-thirds of
the mixture into two of them, into the third tin put the remainder of
the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of
the white cake on a large plate and cover with white icing, on this lay
a dark layer and cover with more of the white icing. On this put the
third cake and cover with the chocolate icing. Put into a graniteware
pan one cupful and a half cupful water and cook gently until bubbles
begin to rise from bottom. Do not stir or shake while cooking. Take at
once from the stove and pour in a thin stream over the stiffly whipped
whites of two eggs. Beat it until thick, flavor with vanilla, and use
two-thirds of this for the white icing. Into the remainder put a
tablespoon and a half melted chocolate and a suspicion of cinnamon
extract, and frost the top and sides of the cake.

Cajun Recipes

Jewish Recipes - Sweetbread Recipes - Recipes for Sweetbreads

SWEETBREADS ROASTED.

Jewish Recipes

First soak them in warm water, and then blanch them; in whatever
manner they are to be dressed, this is essential; they may be prepared
in a variety of ways, the simplest is to roast them; for this they
have only to be covered with egg and bread crumbs, seasoned with salt
and pepper, and finished in a Dutch oven or cradle spit, frequently
basting with clarified veal suet; they may be served either dry with a
_puree_ of vegetables, or with a brown gravy.

Jewish Recipes



All Famous Recipes

Jewish Recipes - Invalid Recipes - Receipts for Invalids

RESTORATIVE JELLIES.

Jewish Recipes

There are various kinds of simple restorative jellies suited to an
invalid, among the best are the following:--



Italian Recipes

Soup Recipes

BEAN SOUP

One-half pound or one cup is sufficient for one quart of
soup. Soups can be made which use milk or cream as basis. Any kind of
green vegetable can be used with them, as creamed celery or creamed
cauliflower. The vegetable is cooked and part milk and part water or
part milk and part cream are used.

Condiments Recipes

Fish Recipes

FISH EN CASSEROLE

One of those earthen baking dishes with
close-fitting cover of the same ware and fit for placing on the table is
especially useful for cooking fish. For instance, take two pounds of the
thick part of cod or haddock, both of which are cheap fish. Take off
the skin and lay in the casserole. Make a sauce from two cups of milk
heated, with a good slice of onion, a rounding tablespoon of minced
parsley, a small piece of mace, a few gratings of the yellow rind of
lemon, half a level teaspoon of salt, and a little white pepper. Cook in
the top of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour, and cook
smooth, turn on the hot milk after straining out the seasonings. Cook
until thick and pour over the fish. Cover and bake half hour, then if
the fish is done serve in the same dish with little finely minced
parsley scattered over.

Recipes

Chicken and Chicken Dressing Recipes

~POTTED CHICKEN

Truss a small broiler in shape and lay in casserole.
Brush it generously with melted butter, put on the cover, and cook
twenty minutes. Now add one cup of rich stock or beef extract dissolved
in hot water to make a good strength. Cover and finish cooking. Serve
uncovered in the same dish with spoonfuls of potato balls, small carrots
sliced and tiny string beans laid alternately round the chicken. The
vegetables should each be cooked separately.

Chicken Recipes

CHICKEN VERONIQUE

Serves 4

Any recipe with the name Veronique will have grapes in it. When buying grapes at the supermarket, you can tell how fresh they are by how green and pliable the stem is. Another way of telling is to give the bunch a quick shake. If it's fresh, none of the individual grapes should fall from the bunch. I should warn you, though, that shaking the bunch will not do anything for your popularity with the store's produce manager.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1/2 lemon

Ground pepper

1 tablespoon unsalted margarine

1-1/2 teaspoons cornstarch

1/2 cup low-sodium chicken broth

1/4 cup dry white wine

1 cup seedless green grapes, halved

Remove and discard any visible fat. Butterfly breast halves to make scaloppine. Skip the previous step if you are using thin sliced boneless roaster breasts. Rub with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt margarine. Add scaloppine, in batches if necessary, so that they do not touch. Saute 4 minutes, turning once, until chicken is lightly browned on both sides and just cooked through. Remove from skillet; keep warm.

In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grapes and sauce over chicken.

Nutritional Figures Per Serving

Calories 233. Protein 36 grams. Carbohydrate 9 grams. Fat 5 grams. Cholesterol 90 mg. Sodium 87 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Best Ideas

OVEN-BRAISED ROASTER BREAST WITH VEGETABLES

Serves 4-6

Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors.

1 whole roaster breast

2 tablespoons vegetable oil

8 small white onions (about 1/2 pound)

1-1/2 cups low-sodium chicken broth

1/3 cup dry white wine

1 tablespoon minced, fresh tarragon or 1 teaspoon dried

1/4 teaspoon ground pepper

8 small potatoes, peeled

8 baby carrots

2 cups broccoli florets

1/4 cup milk

1-1/2 tablespoons cornstarch

Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Phoenix Arizona Diabetes Expo

Condiments Recipes

SPICED GRAPES. MRS. G. A. LIVINGSTON.

One pound of fruit, one-half pound of sugar, one pint of vinegar, two

teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful

of allspice. Cook pulp and skins separately.



Cabbage Soup Recipes

Recipes

BANANAS WITH OATMEAL

Add a teaspoonful of salt to a quart of rapidly
boiling water and sprinkle in two cups of rolled oatmeal. Set the
saucepan into another dish of boiling water (double boiler), cover and
cook at least one hour. Longer cooking is preferable. Have ready half a
banana for each person to be served. The banana should be peeled and cut
in thin slices. Put a spoonful of the hot oatmeal over the bananas in
the serving dishes. Pass at the same time sugar and milk or cream. Other
cereals may be served with bananas in the same way.

Spanish Cookies - Almond Cookies - Crispy Polvorones

GAME HENS PESTO

Serves 4

Pesto is a sauce made with basil, parsley, garlic, olive oil and Parmesan cheese. If you're looking for a shortcut, you might be able to find ready-made Pesto in your supermarket.

2 fresh Cornish game hens

1/4 cup olive or salad oil

1/4 cup minced fresh basil or 1 tablespoon dried basil

1/4 cup minced fresh parsley

2 tablespoons grated Parmesan cheese

1 small clove garlic, minced

1/2 teaspoon salt or to taste

1 can (8-ounces) minced clams, drained

2 tablespoons dry white wine (optional)

Halve hens lengthwise and remove backbones. Place 1 half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil.

In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40 minutes, until cooked through, turning packets twice. Packets may also be baked at 400oF for about 30 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

pork loin

Lunch Recipes

NUT HASH

Chop fine cold boiled potatoes and any other vegetables
desired that happen to be on hand. Put them into a buttered frying-pan
and heat quickly and thoroughly, salt to taste, then just before serving
stir in lightly a large spoonful of nut meal for each person to be
served.



Drink Recipes

Dessert Recipes

LEMON JELLY. GAIL HAMILTON.

One-half box gelatine, one-half pint cold water, one-half pint boiling

water, one-half cup sugar, juice of two lemons.



Exploring Astrology

Baking Recipes

Cake Recipes

MAPLE CAKE. MRS. C. C. CAMPBELL.

One cup sugar, two tablespoonfuls butter, two eggs (leaving out the

white of one), three-fourths cup cold water, two and one-half cups

flour, three teaspoonfuls baking powder.

FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour

over the beaten white of one egg.



Phoenix Real Estate

Dessert Recipes - Recipes for Desserts

WALNUT SUNDAE
Put one cone of vanilla ice cream in a sherbet cup, or
better yet in a champagne glass and sprinkle with minced walnuts.

Famous Quotes

Salad Recipes - Recipes for Salads

CAULIFLOWER SALAD

1 Cauliflower—3d.

Half a Lettuce—1/2d.

2 Eggs—2d.

1/2 gill Oil and Vinegar—1d.

Total Cost—61/2 d.

Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

Sayings

Cookie Recipes

Cookie Recipes

CHOCOLATE MACAROONS. MRS. ECKHART.

One cake German sweet chocolate, one egg, one cup sugar, one-half cup

milk, one lump butter size of a walnut.



Quotes

Chicken and Chicken Dressing Recipes

CHICKEN CROQUETTES

Stir a pint of fine chopped chicken into a cup and
a quarter of sauce made of one-third cup of flour, three tablespoons of
butter, a cup of chicken stock and one-fourth cup of cream, season with
a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery
salt and pepper. When thoroughly chilled form into cylindrical shapes,
roll in egg and bread crumbs and fry in deep fat. Serve surrounded with
peas and figures stamped upon cooked slices of carrot. Season with salt,
paprika and butter.

Quotes and Sayings

Sauce Recipes - Recipes for Sauces

CURRY SAUCE

1 Onion

1 Apple

1/2 oz. Flour

Lemon Juice

Salt—1d

1/2 oz. Curry Powder

1 oz. Butter or Dripping

1 pint Gravy—1d

Total Cost—2d.

Time—Half an Hour.

Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy.

Rip's BAD Ride

BEEF, VEAL AND PORK Recipes

SMOKED BEEF WITH CREAM

Place the finely minced beef in a stewpan with
a lump of butter, cooking it for two minutes, and moisten slightly with
a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon
as it boils up.

Famous Quotes

Jewish Recipes - Fish Recipes - Recipes for Fish

FISH OMELET.

Jewish Recipes

Shred finely any cold fish, season it, and mix with beaten eggs; make
it into a paste, fry in thin cakes like pancakes, and serve hot on a
napkin; there should be plenty of boiling butter in the pan, as they
should be moist and rich; there should be more eggs in the preparation
for omelets than for fritters.

Jewish Recipes



Famous Quotes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE ICING

Make a vanilla icing, and add one tablespoonful of cold water to it.
Scrape fine one ounce of Premium No. 1 Chocolate,
and put it in a small iron or granite-ware saucepan, with two
tablespoonfuls of confectioners' sugar and one tablespoonful of hot
water. Stir over a hot fire until smooth and glossy, then add another
tablespoonful of hot water. Stir the dissolved chocolate into the
vanilla icing.



Chicken Recipes

Jewish Recipes - Pudding Recipes

BAKED SUET PUDDING.

Jewish Recipes

Mix one pint of water, six ounces of flour, three of shred suet, and
two or three beaten eggs; sweeten to taste. Add raisins or currants if
approved, and bake in a brick oven.

Jewish Recipes



Diabetic Recipes

Cosmetic Recipes - The Complexion and Cosmetics

PASTE FOR RENDERING THE SKIN SUPPLE AND SMOOTH (AN ENGLISH RECEIPT).

Jewish Recipes

Mix half a pound of mutton or goose fat well boiled down and beaten up
well with two eggs, previously whisked with a glass of rose-water; add
a table-spoonful of honey, and as much oatmeal as will make it into a
paste. Constant use of this paste will keep the skin delicately soft
and smooth.

Jewish Recipes



Diabetic Meals

Famous Recipes

Pie Recipes

RAISIN PIE. MRS. J. M. DAVIDSON.

One teacupful of raisins (seeded and chopped), one cup of sugar, the

juice of one good-sized lemon, one cup of boiling water; set this on

stove; let come to a boil; then add four heaping teaspoonfuls of

flour, wet in a little cold water; after it boils again, put in a

small piece of butter and a little grated nutmeg; let cool before

making into pies. This makes one very large pie. By doubling the

amount, you can make three good-sized pies. The filling will keep for

some time.



Diabetic Recipes

Pie and Pastry Recipes

BEATEN CREAM PIE

Line a plate with good paste, prick in several
places to prevent rising out of shape. Bake and spread over some jelly
or jam about half an inch thick, and cover with one cup of cream beaten
stiff with two rounding tablespoons of powdered sugar and flavored with
one teaspoon of vanilla.

Diabetic Recipes

Candy Recipes - Chocolate Recipes

PLAIN CHOCOLATE

1 ounce or square of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or
saucepan, add the boiling water and boil three minutes, stirring once or
twice, as the chocolate is not grated. Add the milk and allow it time to
heat, being careful not to boil the milk, and keep it closely covered,
as this prevents the scum from forming. When ready to serve turn in
chocolate-pitcher and beat with Dover egg-beater until light and foamy.



Diabetic Recipes

Cooking Recipes

Cookie Recipes

CHEAP COOKIES. MRS. BELLE BLAND.

One teaspoonful of baking powder mixed in flour, two cups of white

sugar, one cup of butter, one cup of sour milk, one teaspoonful of

soda dissolved in the milk, one cup of chopped hickory nuts. Take

enough flour to mix very stiff, and bake in a quick oven.



Chicken Recipes

Jewish Recipes - Dessert Recipes

ORANGE JELLY.

Jewish Recipes

This can be made with calf's feet or without. One quart of water will
require one ounce of isinglass, simmer the isinglass in the water,
and add the peel of one lemon and one orange; when the isinglass is
dissolved, add the juice of a lemon and six fine oranges; although the
quantity must vary according to the season for them, sweeten with half
a pound of white sugar; a Seville orange is added if there should not
be much flavor in the others.

Jewish Recipes

Lemon jelly is made in the same way; the peel of a Seville orange and
of a lemon is used, with the juice of five lemons; rather more sugar
will be required with this jelly than with the former.

Jewish Recipes

Punch jelly is made in the same way. An equal quantity of brandy
and rum, with the juice of two or three lemons is mixed with the
isinglass, which is dissolved in one pint of water, the other pint of
liquid being made up by the lemon juice and spirits.

Jewish Recipes

The essence of noyeau is reckoned to give an exquisite flavor, in this
case it requires to be coloured with a few drops of cochineal.

Jewish Recipes



Online Free Recipes

Jewish Recipes - Dessert Recipes - Recipes for Desserts

ALMOND PASTE.

Jewish Recipes

Blanch half a pound of fine almonds, pound them to a paste, a few
drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a pound of white sifted
sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a clean spoon when
touched; it must be constantly stirred.

Jewish Recipes



Diabetic Beef Recipes

Soup Recipes - Soups - STOCK OR CONSOMME

A FINE VEGETABLE OR FRENCH SOUP.

Jewish Recipes

Take two quarts of strong stock made of gravy beef, add to this,
carrots, turnips, leek, celery, brocoli, peas and French beans, all
cut as small as possible, add a few lumps of white sugar, pepper, and
salt, let it simmer till the vegetables are perfectly soft, and throw
in a few force-meat balls.

Jewish Recipes



chicken curry

Cooking Meats - Beef - Pork and Other Meats

SOUBISE CUTLETS

1 lbs. Neck Chops—5d.

1 1/2 oz. Butter—1 1/2d.

1 oz. Flour

3 Onions

1 gill Milk

Pepper, Salt, and Lemon Juice—1d.

Total Cost—71/2 d.

Time—20 Minutes

Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot.

Chicken Recipes

Recipes

OMELET FOR ONE

Beat the yolks of two eggs until creamy, add four
tablespoons of milk and saltspoon of salt. Add the whites beaten stiff
and put into a hot pan in which a rounding teaspoon of butter is melted.
The mixture should begin to bubble almost at once; cook three or four
minutes, slipping a knife under now and then to keep the under side from
burning. When the top begins to set, fold it over and turn on a hot
platter.

Chicken Recipes

Salad Recipes

CREOLE SALAD

Half cup of olive oil, five tablespoons of vinegar, half
teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped
red pepper, three tablespoons chopped green peppers, half Bermuda onion,
parsley and lettuce and serve.

Diabetic Recipes

Baking Recipes

Cake Recipes

COFFEE CAKE. MAUD STOLTZ.

One cup brown sugar, one cup molasses, one cup boiling coffee,

one-half cup lard, one-half cup butter, one egg, one teasponful soda,

one teaspoonful salt, one tablespoonful cloves, one tablespoonful

cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one

tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups

flour.



Tandoori Chicken

Famous Recipes

Pudding Recipes

CUP PUDDING. MRS. G. A. LIVINGSTON.

One egg, two tablespoonfuls of sugar, three tablespoons butter,

one-half to three-fourths pint of water, one and one-half teacups of

flour, or enough to make a thin batter, one and one-half teaspoons

baking powder; mix with fresh fruit or raisins, and steam twenty

minutes.



Fish Recipes

CHINESE CHICKEN

Serves 4

The shape of foods affects cooking results. Thin areas cook faster than thicker ones, so meatier portions should always be placed toward the outer edge of the utensil where microwave energy is greater.

4 chicken drumsticks

4 chicken thighs

1/4 cup melted butter

2 tablespoons soy sauce

1/4 teaspoon ground pepper

1/8 teaspoon minced, fresh ginger

1 can (3-ounces) chow mein noodles

1/4 cup sliced almonds

Salt to taste

Remove and discard skin from drumsticks and thighs. In small bowl, mix butter, soy sauce, pepper and ginger. In blender or food processor fitted with steel blade, finely chop chow mein noodles, almonds and salt; transfer to wax paper. Brush chicken with soy mixture, then roll in noodle mixture to coat all sides. Arrange on microwave-safe roasting pan, with meatier portions toward outside; cover with wax paper. Reserve remaining soy and noodle mixture.

Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time turn legs and thighs over; spoon on remaining soy mixture and sprinkle with remaining noodle mixture. Cover with a double thickness of paper towels. Complete cooking, remove paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

French Word

DILL DIP

Makes 1 cup

1/2 cup mayonnaise or salad dressing

1/2 cup sour cream

1 teaspoon fresh lemon juice

2 teaspoons finely chopped onion

1/2 teaspoon salt or to taste

1/2 teaspoon dry mustard

1/2 teaspoon dill seed

In a small bowl combine all ingredients and stir until blended.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Diabetic Recipes

Jewish Recipes - Invalid Recipes

TO ROAST PARTRIDGES AND PHEASANTS.

Jewish Recipes

They may be either _pique_ or not; partridges require roasting rather
more than half an hour, pheasants three-quarters, if small, otherwise
an hour; they are served with bread sauce.

Jewish Recipes

Partridges may be stewed as pigeons.

Jewish Recipes



Diabetic Meals

Fish Recipes

SCALLOPED SHRIMPS

Make a sauce with a level tablespoon of cornstarch,
a rounding tablespoon of butter and one cup of milk cooked together five
minutes. Season with one-quarter level teaspoon of salt and a few grains
of cayenne. Add one can of shrimps after removing all bits of shell and
mincing them fine. Use, if preferred, the same amount of fresh shrimps.
Put into buttered scallop shells, scatter fine bread crumbs over the
top of each, and dot with bits of butter. Set in a quick oven to brown
the crumbs, and serve hot in the shells.

Diabetic Recipes

CHICKEN RATATOUILLE

Makes 6 drumsticks.

When "ratatouille" appears in a recipe's name, you can be sure it will have eggplant in it and probably tomatoes and peppers as well. These vegetables will be noticeably more delicious if you use them very fresh rather than after storage in the refrigerator. The flavor of these vegetables all deteriorate at refrigerator temperatures. They're warm weather crops and nature didn't mean for them to be in the chilling temperatures of a refrigerator.

6 chicken drumsticks

2 tablespoons vegetable oil

1 cup coarsely chopped onion

1 clove garlic, minced

1/2 pound eggplant, peeled and cubed

2 medium zucchini (about 1/2 pound) cubed

2 medium tomatoes, coarsely chopped

1 green pepper, cut in thin 1-inch strips

1 tablespoon minced, fresh basil or 1 teaspoon dried

3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried

1/4 teaspoon ground pepper

Remove and discard skin and visible fat from drumsticks. In large skillet, over medium-heat, heat oil. Add drumsticks; cook about 15 minutes, turning until browned on all sides. Remove drumsticks; drain on paper towels. Add onion and garlic; cook 1 minute, stirring frequently. Add eggplant, zucchini, tomatoes, green pepper, basil, oregano and pepper. Cook 5 minutes, stirring occasionally. Place drumsticks in vegetable mixture; cook about 30 minutes longer or until drumsticks are tender, occasionally spooning vegetables over chicken.

Nutritional Figures Per Drumstick

Calories 126. Protein 12 grams. Carbohydrate 8 grams. Fat 6 grams. Cholesterol 33 mg. Sodium 41 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Asian Cinema

CHAPTER EIGHT CHICKEN FOR HOLIDAYS

If we were back in the 1920s right now, and you were planning a holiday meal, it would almost certainly not include chicken nless you were either lucky or rich. Having chicken for holidays happens all the time today, but back then, chicken on the menu was either a sign of affluence or that you lived on a farm and had your own chickens. When Herbert Hoover was using "a chicken in every pot" as a campaign slogan back in the late 1920s, chicken was such a rare and expensive treat that people thought Hoover's promise was about as realistic as promising them pie in the sky. Few people believed that anyone could deliver on that promise.

All this changed because of a fortunate accident that happened near where Frank grew up on the Eastern Shore of Maryland. In 1923, when Mrs. Wilmer Steele, of nearby Sussex County, was ordering baby chicks for her laying flock, someone processing the order got a zero wrong. Instead of the 50 chicks she was counting on, Mrs. Steele received 500 baby chicks. She found herself faced with the twin problems of first, the expense of feeding so many birds, and second, the hassle of trying to sell more eggs than the market in Sussex County could possibly absorb.

The solution she came up with changed the eating patterns not just of Sussex County, but of most of the world as well. It also had a lot to do with Frank's future career. Up until then, chicken production was no more than an adjunct to egg production and when someone had chicken to eat, it was most likely a "spent hen," a tough old bird which no longer laid a sufficient number of eggs to pay her feed costs. Mrs. Steele transformed all this by deciding to sell all her extra baby chicks for meat when they were only a few months old and hadn't yet cost her too much in feed.

The young and tender meat from these birds made them an instant success. Consumers loved them, and Mrs. Steele discovered that raising chickens entirely for meat rather than for producing eggs, was a lucrative business.

Other egg producers, including Frank and his father, Arthur W. Perdue, eventually switched over to growing chickens for meat rather than for eggs. Progressive farmers like the Perdues were soon breeding their chickens for larger size, faster growth, and better conversion of feed to meat something no one had thought about when chickens were grown only for egg production. As a result of this specialization, the poultrymen were able to bring the cost of chicken down far enough so that it became affordable for everyone.

These changes literally transformed our eating habits. In 1923, we Americans didn't consume a pound of broiler chicken per person in a year; today we're eating about 70 pounds each per year. And where once only the rich could feature chicken for a holiday meal, now everyone can and many do.

The holiday recipes that follow were developed by the Perdue home economists. You'll find them arranged by date, beginning with January. I've included the sample menus that accompanied the original recipes. My favorite among them is the Fourth of July menu that comes from Frank's family.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Desperate Housewife

Free Recipes

POTATO CROQUETTES. MRS. F. W. THOMAS.

Take one pint of mashed potatoes; season with one tablespoonful of

soft butter, one-half saltspoon of white pepper, one-half teaspoon of

salt, one-half teaspoon of celery salt, a few drops of onion juice,

and some egg; mix well till light; rub through a strainer; return to

the fire and stir till the potato cleaves the dish. When cool, shape

into balls, then into cylinders; roil in fine bread or cracker crumbs;

dip in beaten egg, then in crumbs again, and fry brown in hot fat.



Diabetic Recipes

Soup Recipes - Soups - STOCK OR CONSOMME

PEPPER POT.

Jewish Recipes

Cut small pieces of any vegetables, and add pieces of smoked or salt
beef, and also of any cold poultry, roast beef or mutton, stew all
these together in two or three quarts of water, according to the
quantity of meat, &c. It must be seasoned highly with whole peppers,
allspice, mace, Jamaica pickles, and salt; it must be thoroughly
stewed, and served, without straining, in a tureen.

Jewish Recipes



Thanksgiving Recipes

Dessert Recipes - Recipes for Desserts

BAKED BANANAS, PORTO RICAN FASHION
Select rather green bananas, put
them, without removing the skins, into hot ashes or a very hot oven and
bake until the skins burst open. Send to the table in a folded napkin.
The skins help hold in the heat and are not to be removed until the
moment of eating. Serve plenty of butter with them.

Chinese Recipes

Free Recipes

STEWED RICE. MRS. EDWARD E. POWERS.

Take one-half cup of rice; wash it twice; cover with water two inches

above rice; cook dry; then cover with a cup or more of milk; add

butter the size of a walnut, and salt to taste. When cooked dry

again, serve hot with cream and sugar.



Cheese Recipes

Recipes Tried and True

SOUP Recipes

CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and

onion (cut fine). Boil two hours longer. Add twelve ears of grated

sweet corn. Season to taste.



Barbecue Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

VEGETABLE RELISH
Use two quarts each of cooked and finely chopped
beets and cabbage, add four cups sugar, two tablespoons salt, one
tablespoon black pepper, a half tablespoon cayenne, a cup of grated
horseradish and enough cold vinegar to cover. Bottle in glass jars and
keep in a cool place.

Turkey Recipes
Thanksgiving Recipes

BEEF, VEAL AND PORK Recipes

HASH WITH DROPPED EGGS

Mince or grind cold cooked meat and add
two-thirds as much cold chopped vegetables. The best proportions of
vegetables are half potato and one-quarter each of beets and carrots.
Put a little gravy stock or hot water with butter melted in it, into a
saucepan, turn in the meat and vegetables and heat, stirring all the
time. Season with salt, pepper, and a little onion juice if liked. Turn
into a buttered baking dish, smooth over, and set in the oven to brown.
Take up and press little depressions in the top, and drop an egg into
each. Set back into the oven until the egg is set, but not cooked hard.
Serve in the same dish.

Candy Recipes
Recipes

CHICKEN KIEV

Serves 4

Frank and I had this in a restaurant in Moscow back in 1988. We happened to be there because the Soviet Government had invited Frank and his CEO, Don Mabe, to give them tips on producing plumper chicken. Don's wife, Flo, and I got to go along. I remember that Frank was impressed by the world-class knowledge and skill of the Soviet poultrymen, but he said their chickens didn't grow to be as plump and juicy as ours because their diets didn't include enough protein. The Soviet birds may have been thin, but the recipe that we had for Chicken Kiev was "otlichnii," (outstanding). You've got it exactly right if, when you cut the cooked chicken, the melted butter spurts out.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1/2 cup butter or margarine, chilled

1 tablespoon lemon juice

1 tablespoon snipped fresh or frozen chives

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 egg, beaten

1 cup bread crumbs

Oil for deep frying

Place chicken between sheets of plastic wrap and pound to flatten slightly. Skip the previous step if you are using thin sliced boneless roaster breasts. In a food processor fitted with a steel blade, blend butter, lemon juice and chives; mold into four oblongs and chill. (In fact, I think freezing works best.) Sprinkle salt and pepper on chicken. Wrap chicken breast around chilled mold and secure with toothpicks. Dip in beaten egg and roll in bread crumbs. Chill again for one hour. Fry in deep fat at 350oF for 10 to 15 minutes or until crust is golden brown. Serve immediately

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Apple Recipes

SZECHUAN WINGS

Serves 4

When you buy wings for these recipes, if they come from Perdue, the odds are that they won't have any tiny hairs on them. That's actually a considerable engineering feat. In theory the singeing machines at the processing plants should burn the little hairs off, but in practice, the birds are wet by the time they get to the singeing machines and the hairs can be stuck down so the flame doesn't reach them. Seeing this, Frank told the engineers at the processing plant, "You know when you wash your hands in the men's room and they have those hot air driers? Design one that's got an engine like a 747 and we'll hit the wing with that and dry the hairs so they'll stand up." The idea worked, but not completely. After the initial effort, the machines still missed one or two hairs. For research into the solution to this minor detail, the company has spent more than $100,000 over the years.

24 chicken wings

3 tablespoons soy sauce

3 tablespoons chili sauce

3 tablespoons white vinegar

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger

1 tablespoon sugar

1 tablespoon crushed red pepper (less if you don't like it hot)

salt to taste

Fold wing tips behind tip of large joints to form triangles. In large bowl, combine soy sauce and remaining ingredients. Place wings in marinade; cover and refrigerate 1 hour or longer.

Grill wingettes, 5 to 6-inches above medium-hot coals 15 to 20 minutes or until cooked through. Turn and baste frequently with marinade.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Beef Back Ribs

Chicken and Chicken Dressing Recipes

~TURKEY GIBLETS A LA BOURGEOISE

The giblets of turkey consist of the
pinions, feet, neck and gizzard. After having scalded pick them well and
put in a saucepan with a piece of butter, some parsley, green onions,
clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened
with stock, salt and pepper. Brown to a good color.

Dale Sobol

Chapter Two. Chicken for the Microwave

When I was organizing this chapter, I was tempted to include all of these microwave recipes in the "Cooking for Everyday" chapter. After all, the microwave is certainly becoming part of our everyday life.

The reason I didn't is$well, there are two reasons. First, if I put all the microwave recipes in one chapter, you won't have to waste time hunting for them. Second, there are a number of tips on using the microwave successfully, and I thought you might like to have them all in one place, also.

The microwave is a wonderful convenience, but in my case, I used to use it for reheating foods or for boiling water and not much else. Are you the same? Ah, but there's so much more to it than that! Having spent time with the Perdue food technologists and home economists, and especially after studying the techniques and recipes from Rita Marie Schneider, the home economist who developed the majority of the Perdue microwave recipes, I'm a convert now. I've come to appreciate the versatility of the microwave as well as the speed.

There's a reason I happen to have spent time with the Perdue experts. Once when Frank was microwaving nuggets for himself at HIGH, he found that by the time all of them were heated, one of them was badly overcooked and therefore, dried out and$what a dirty word this is in the Perdue household!$tough. Frank didn't know that the microwave was the problem and instead assumed it was his product that was at fault.

How can I even tell you about the crisis that one tough "tender" caused! Frank didn't seem as upset when a whole processing plant burned down the year before. Because of that one tough tender, he called the plant manager, the quality control people, the packaging people, the man who wrote the cooking directions, the food technologists, the woman who runs the tasting lab, and probably half a dozen other people as well. It didn't matter that it was the weekend$the situation had to be addressed immediately! He kept repeating disconsolately , "I have no right to sell a product like this."

Eventually, one of the Perdue food technicians came out to our house and checked the microwave and suggested that we'd get more even cooking if we used MEDIUM HIGH. She said that at this setting, the microwaves reach an equilibrium so heating is much more even. And when there are no hot spots and no cold spots, the chicken gets uniformly warm with no dried out tough parts.

While she was there, she had a number of other tips for me as well, and as I talked with other Perdue people, I collected still more. By now, knowing a few little tricks about the microwave, I know how to make much better use of it. Because of the time it saves in cooking, and the time it saves in clean-up (no baked on bits of food to scrub), I use the microwave about as often as my oven.

Tips for Using Your Microwave

_The best microwave tip I know is, learn about the "cold spots" in your microwave so you don't end up with unevenly cooked chicken. To learn your microwave's "cold spots," line the bottom of your microwave oven with wax paper and then spread an eighth-inch layer of pancake batter over it. Turn the oven on HIGH, and then check it at 30 second intervals. At some point, (in my case after a minute and a half), you'll see that in some places the batter is dried out and hard, while in others, it's still soupy, as if the heat hadn't touched it. Once I made this check, I gained an immense respect for the fact that microwaves don't necessarily cook evenly, and I've made sure to compensate ever since by stirring or turning foods as directed in microwave recipes.

_Do not use utensils with metal trim (including the gold trim on fine china), handle clamps, or fastening screws. Metal trim can cause arcing (sparking). Aluminum foil, in small amounts on the other hand, won't cause arcing in most microwaves as long as it doesn't touch the sides of the oven.

_The coverings used in microwave cooking have definite purposes: use plastic wrap to steam and tenderize; use wax paper to hold in heat without steaming; use paper to

Alan Walsh

Mutton Recipes - Recipes for Mutton

MUTTON HAM.

Jewish Recipes

Choose a fine leg of mutton, rub it in daily with a mixture of three
ounces of brown sugar, two ounces of common salt, and half an ounce of
saltpetre, continue this process for a fortnight, then hang it to dry
in wood smoke for ten days longer.

Jewish Recipes



Italian Recipes

Free Recipes

GREEN CORN PATTIES. MRS. G. H. WRIGHT.

Take twelve ears of green corn (grated), one teaspoon of salt, and one

teaspoon of pepper; beat one egg into this, with two tablespoons of

flour. Drop into hot butter or lard.



Recipes

Candy Recipes - Chocolate Recipes

CHOCOLATE DIPPED FRUIT FUDGE

FRUIT FUDGE

1-1/2 cups of granulated sugar,
1 cup of Maple Syrup,
1-1/2 cups of glucose (pure corn syrup),
1/2 a cup of thick cream, or
1/3 a cup of milk and 1/4 a cup of butter,
3/4 a cup of fruit, figs, and candied cherries and apricots, cut in
small pieces.

CHOCOLATE FOR DIPPING

1/2 a cake or more of Baker's "Dot" Chocolate.

Stir the sugar, syrup, glucose and cream until the sugar is melted,
cover and let boil three or four minutes, then uncover and let boil
stirring often but very gently until a soft ball may be formed in cold
water, or, until the thermometer registers 236 deg. F. Set the saucepan on a
cake cooler and when the mixture becomes cool, add the fruit and beat
until it becomes thick, then turn into pans lined with waxed paper. In
about fifteen minutes cut into squares. Coat these with the "Dot"
Chocolate.



Italian Recipes

Jewish Recipes - Pudding Recipes

YORKSHIRE PUDDING.

Jewish Recipes

Mix into a smooth batter half a pound of flour, four eggs, if intended
to be rich, otherwise two, a pint of milk, and a little salt, it
should be about an inch thick; it can be made with or without milk by
using a greater proportion of eggs, but it is not so good.

Jewish Recipes



Italian Pastas

Fish Recipes

FISH EN CASSEROLE

One of those earthen baking dishes with
close-fitting cover of the same ware and fit for placing on the table is
especially useful for cooking fish. For instance, take two pounds of the
thick part of cod or haddock, both of which are cheap fish. Take off
the skin and lay in the casserole. Make a sauce from two cups of milk
heated, with a good slice of onion, a rounding tablespoon of minced
parsley, a small piece of mace, a few gratings of the yellow rind of
lemon, half a level teaspoon of salt, and a little white pepper. Cook in
the top of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour, and cook
smooth, turn on the hot milk after straining out the seasonings. Cook
until thick and pour over the fish. Cover and bake half hour, then if
the fish is done serve in the same dish with little finely minced
parsley scattered over.

Italian Rice

Soup Recipes

SORREL SOUP

Wash thoroughly a pint of sorrel leaves and put in a
saucepan with two tablespoonfuls of butter, four or five of the large
outside leaves, a sliced onion, and a few small sprigs of parsley. Toss
over the fire for a few minutes, then sift into the pan two
tablespoonfuls of flour and stir until blended with the butter
remaining. Transfer to the soup kettle and pour in gradually, stirring
all the time, three quarts of boiling water. Cook gently for fifteen or
twenty minutes, then add a cupful of mashed potato and one of hot milk.
Season with salt, pepper and a little nutmeg. Have in the soup tureen
some croutons of bread toasted brown, pour the hot soup over them and
serve. The sorrel should be cut in fine pieces before cooking. This is
one of the delicacies of the early spring, its slightly acid flavor
making it particularly appetizing.

Potato Recipes

Bread Recipes

EXCELLENT TEA ROLLS

Scald one cup of milk and turn into the mixing
bowl. When nearly cool add a whole yeast cake and beat in one and a half
cups of flour. Cover and let rise. Add one-quarter cup of sugar, one
level teaspoon of salt, two beaten eggs, and one-third cup of butter.
Add flour enough to make a dough that can be kneaded. Cover and let
rise. Roll out one-half inch thick, cut in rounds, brush one-heal each
with melted butter, fold and press together. Set close together in the
pan, cover with a cloth, let rise, and bake.

Famous Recipes

Recipes Tried and True

SOUP Recipes

A FINE SOUP. MRS. W. H. ECKHART.

Take good soup stock and strain it. When it boils add cracker balls,

made thus: To one pint of cracker crumbs add a pinch of salt and

pepper, one teaspoonful parsley, cut fine, one teaspoonful baking

powder, mixed with the crumbs, one small dessert spoon of butter, one

egg; stir all together; make into balls size of a marble; place on

platter to dry for about two hours; when ready to serve your soup put

them into the stock; boil five minutes.



Italian Food

Candy Recipes - Chocolate Recipes

COCOA MERINGUE PUDDING

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour
and cocoa together and soften in a little cold milk; mix until free
from lumps. When the milk is hot, add the flour, and cook, stirring
often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and
salt, and mix well. When mixture in double-boiler has cooked
sufficiently, strain it over the mixture in the bowl. Put back in
double-boiler and allow it to cook one or two minutes (stirring
constantly), just enough to slightly thicken the eggs. Remove from the
stove, and when cool add vanilla and put in the serving-dish. Cover with
a meringue. Place dish on a board, put in the oven with the door open,
and allow it to remain there for ten or fifteen minutes, and when the
meringue will not stick to the fingers, close the door and let it brown
slightly. This pudding can be eaten warm or cold, but is much better
cold. This will serve four persons generously.



Chicken Recipes

Cookbook Recipes - Creole Gumbo Soup

Take two young chickens, cut in pieces, roll in flour and fry to light
brown. Take the fried chicken, a ham bone stripped of meat for flavor, a
tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of
tarragon and boil in four quarts of water until the meat loosens from
the bones. Slice and fry brown two large onions and add two heaping
quarts of sliced okra and one cut up pod of red pepper. Stir all over
the fire until the okra is thoroughly wilted then remove the larger
bones and let cook three quarters of an hour before serving. Half an
hour before serving add a can of tomatoes or an equal quantity of fresh
ones, and a pint of shrimps, boiled and shredded. Have a dish of well
boiled and dry rice and serve with two or three tablespoonfuls in each
soup plate.

Recipes

Vegetable Recipes

FRIED CORN

Cut the corn off the cob, leaving the grains as separate
as possible. Fry in just enough butter to keep it from sticking to the
pan, stirring very often. When nicely browned add salt and pepper and a
little rich cream. Do not set near the fire after adding the cream.

Easter Recipes

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. P. O. SHARPLESS.

One and a half cups suet, chopped very fine and mixed thoroughly with

three cups of flour; one tablespoonful of cinnamon, one cup molasses

or sugar, and one cup sour milk. If sugar is used, mix with the flour

and suet; if molasses, mix with the sour milk, to which add one

rounded teaspoonful of soda. Add, at the last, one large cupful of

seeded raisins and one-half cup currants. Steam at least two hours.



Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

CHEESECAKES.

Jewish Recipes

Warm four ounces of butter, mix it with the same quantity of
loaf-sugar sifted, grate in the rind of three lemons, squeeze in
the juice of one, add three well-beaten eggs, a little nutmeg, and
a spoonful of brandy; put this mixture into small tins lined with a
light puff paste, and bake.

Jewish Recipes

Cheesecakes can be varied by putting almonds beaten instead of the
lemon, or by substituting Seville oranges, and adding a few slices of
candied orange and lemon peel.

Jewish Recipes



Recipes

Baking Recipes

Cake Recipes

ALMOND JELLY CAKE. MRS. GEORGE KLING.

Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks

of six eggs, beaten together to a cream; five even cups sifted flour,

four teaspoonfuls baking powder; one and one-half cups sweet milk; the

whites of the six eggs beaten to a stiff froth, and added last; with

one teaspoonful lemon flavoring. Bake in layers.

ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded

to a paste, one and one-half coffee-cups fresh, pure sour cream, one

and one-half coffee-cups sugar, four eggs (whites and yolks beaten

thoroughly together). Stir all together, and add vanilla enough to

drown the taste of sour cream.



Chicken Recipes

Pie and Pastry Recipes

BEATEN CREAM PIE

Line a plate with good paste, prick in several
places to prevent rising out of shape. Bake and spread over some jelly
or jam about half an inch thick, and cover with one cup of cream beaten
stiff with two rounding tablespoons of powdered sugar and flavored with
one teaspoon of vanilla.

Recipes

Baking Recipes

Cake Recipes

RIBBON CAKE. MRS. LIZZIE MARTIN.

One small half cup of butter, one cup of sugar, two eggs, two-thirds

cup of water, two cups of flour, two teaspoons of baking powder. Take

out two layers in tins; leave enough for a third layer, and put in it

one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark

layer in middle, and icing between all.



Easter Recipe Carnival

Chocolate Recipes Cocoa Recipes Candy Recipes

SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire. Mix three
tablespoonfuls of cornstarch with a gill of milk and one-third of a
teaspoonful of salt. Stir this into the milk when it boils. Beat the
whites of four eggs to a stiff froth, and then gradually beat into them
half a cupful of powdered sugar and one teaspoonful of vanilla. Add this
to the cooking mixture, and beat vigorously for one minute. Rinse a
mould in cold water, and pouring the pudding into it, set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce.



Chicken Recipes

Rolls - Bread - Muffin Recipes

A PAN OF ROLLS

Scald one pint of milk and add one rounding tablespoon
of lard. Mix in one quart of sifted bread flour, one-quarter cup of
sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half
cup of lukewarm water. Cover and let rise over night. In the morning
roll half an inch thick cut into rounds, spread a little soft butter on
one-half of each, fold over and press together. Let rise until light and
bake in a quick oven. Rolls may be raised lighter than a loaf of bread
because the rising is checked as soon as they are put into the oven.

Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

SPICED CRABAPPLES
Wash the crabapples, cut out the blossoms end with
a silver knife. To four pounds of fruit take two pounds of sugar, one
pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia
buds and allspice, add one scant tablespoon whole cloves. Tie the spices
in a thin bag and boil with the vinegar and sugar five minutes. Skim
them, add the apples and simmer slowly until tender; which will take
about ten or fifteen minutes. Skim out the apples, putting them in a
large bowl or jar. Boil the sugar five minutes longer and pour over the
fruit. Next day drain off the syrup, heat to the boiling point and pour
again over the apples. Do this for the next two days, then bottle and
seal while hot.

Chicken Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

CHERRY PICKLES
Stem, but do not pit, large ripe cherries. Put into a
jar and cover with a sirup made from two cups of sugar, two cups of
vinegar and a rounding teaspoon each of ground cloves and cinnamon
cooked together five minutes. Let stand two days, pour off the vinegar,
reheat and pour over the cherries, then seal.

Easter Carnival

CREOLE DIP

Makes about 1 cup

2/3 cup bottled chili sauce

1 tablespoon prepared horseradish (optional)

1 tablespoon Worcestershire sauce

1 tablespoon minced fresh parsley

1 tablespoon minced scallion

1 tablespoon minced celery

In small bowl, combine all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

List of Homonyms

CURRIED ROASTER DRUMSTICKS

Serves 4

In this recipe, you'll see vegetable oil instead of butter or margarine or lard. Solid fats contain saturated fat, either because they came from animal sources (butter or lard) or because they have been hydrogenated (shortening or margarine).

5 roaster drumsticks

2 tablespoons vegetable oil

2 medium apples (diced 2 cups)

3/4 cup chopped onion

1 clove garlic, minced

1 tablespoon curry powder

1 teaspoon ground ginger

1/4 teaspoon ground pepper

1-1/2 cups low-sodium chicken broth

3 tablespoons cold water

1-1/2 tablespoons cornstarch

Remove and discard skin and visible fat from drumsticks. In large skillet over medium-high heat, heat oil. Add drumsticks; cook about 15 minutes, turning until browned on all sides. Remove; drain on paper towels. Pour off all but 1 tablespoon fat. Add apple, onion, garlic, curry, ginger and pepper; cook 2 to 3 minutes, stirring frequently. Stir in broth. Return chicken to skillet; reduce heat to medium low. Simmer, uncovered, stirring occasionally for 40 minutes or until chicken is tender and cooked through. Remove chicken to platter; keep warm.

In cup, blend water and cornstarch until smooth; stir into skillet. Over medium heat, bring to boil; boil 1 minute, stirring occasionally. Spoon sauce over chicken.

Nutritional Figures Per Serving

Calories 207. Protein 17 grams. Carbohydrate 15 grams. Fat 9 grams. Cholesterol 51 mg. Sodium 74 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Homophone Songs

Jewish Recipes - Dessert Recipes - Recipes for Desserts

Sweet Dishes, Puddings, Cakes, &c.

Jewish Recipes

GENERAL REMARKS.

Jewish Recipes

The freshness of all ingredients for puddings is of great importance.

Jewish Recipes

Dried fruits should be carefully picked, and sometimes washed and
should then be dried. Rice, sago, and all kinds of seed should be
soaked and well washed before they are mixed into puddings.

Jewish Recipes

Half an hour should be allowed for boiling a bread pudding in a half
pint basin, and so on in proportion.

Jewish Recipes

All puddings of the custard kind require gentle boiling, and when
baked must be set in a moderate oven. By whisking to a solid froth the
whites of the eggs used for any pudding, and stirring them into it at
the moment of placing it in the oven, it will become exceedingly light
and rise high in the dish.

Jewish Recipes

All baked puddings should be baked in tin moulds in the form of a deep
pie dish, but slightly fluted, it should be well greased by pouring
into it a little warmed butter, and then turned upside down for a
second, to drain away the superfluous butter; then sprinkle, equally
all over, sifted white sugar, or dried crumbs of bread, then pour the
pudding mixture into the mould; it should, when served, be turned
out of the mould, when it will look rich and brown, and have the
appearance of a cake.

Jewish Recipes

To ensure the lightness of cakes, it is necessary to have all the
ingredients placed for an hour or more before the fire, that they may
all be warm and of equal temperature; without this precaution, cakes
will be heavy even when the best ingredients are employed. Great
care and experience are required in the management of the oven; to
ascertain when a cake is sufficiently baked, plunge a knife into it,
draw it instantly away, when, if the blade is sticky, return the cake
to the oven; if, on the contrary, it appears unsoiled the cake is
ready.

Jewish Recipes

The lightness of cakes depends upon the ingredients being beaten
well together. All stiff cakes may be beaten with the hand, but pound
cakes, sponge, &c., should be beaten with a whisk or spoon.

Jewish Recipes



Chicken Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE PEANUT BRITTLE

1-1/2 cups of sugar,
2/3 a cup of water,
1/2 a cup of glucose (pure corn syrup),
2 level tablespoonfuls of butter,
1/2 a pound of _raw_ shelled peanuts,
1 teaspoonful of vanilla extract,
1 level teaspoonful of soda,
1 tablespoonful of cold water,
1/2 a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the sugar is
dissolved; wash down the sides of the saucepan with a cloth or the
fingers dipped in cold water, cover and let boil three or four minutes,
then uncover and let cook to 275 deg. F. (when a little is cooled and chewed
it clings but does not stick to the teeth) add the butter and peanuts
and _stir constantly_ until the peanuts are nicely browned (or are of
the color of well roasted peanuts). Dissolve the soda in the cold water,
add the vanilla and the soda and stir vigorously. When the candy is
through foaming, turn it onto a warm and well-oiled marble or platter.
As soon as it has cooled a little on the edges, take hold of it at the
edge and pull out as thin as possible. Loosen it from the receptacle at
the center by running a spatula under it, then turn the whole sheet
upside down, and again pull as thin as possible. Break into small pieces
and when cold coat with "Dot" Chocolate prepared as in previous recipes.
Half of a roasted peanut may be set upon each piece as coated. Note that
the peanuts used in the brittle are raw. The small Spanish peanuts are
the best for this purpose. After the peanuts are shelled, cover them
with boiling water, let boil up once, then skim out and push off the
skin, when they are ready to use.



Easter Recipe Carnival

Recipes Tried and True

BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.

Put roast in oven, and cook within an hour of being done; then place a

couple of sticks across the pan and rest your roast upon them. Make a

batter according to the following rule, and pour it right into the

gravy in which the roast has been resting, cook an hour and serve:

Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of

flour, and a piece of butter the size of a walnut.



Recipes

Dessert Recipes - SAUCE FOR PUDDINGS

LEMON SAUCE
Grate the rind and squeeze the juice of one lemon. Mix
together three teaspoons cornstarch, one cup of sugar and two cups of
boiling water, and cook ten minutes, stirring constantly. Add the lemon
rind and juice and one teaspoon of butter.

Famous Recipes

Dessert Recipes

FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf

sugar; peel one dozen oranges; take out the pulp; add it to sugar with

the juice of three lemons; set it on ice two hours; then a quart of

ice water, and freeze hard, and serve in glasses.



Famous Recipes

Cooking Meats - Beef - Pork - Lamb and Other Meat

BREAKFAST MEAT

1 lb. Cold Meat—3d.

2 oz. Macaroni—1 1/2d.

Pepper and Salt

3 Tomatoes

1/2 gill Stock

Bread Crumbs—1d.

Total Cost—51/2 d.

Time—Half an Hour

Mince up the meat, or any remains of cold hash or mince will do. If there is any cold macaroni it can be used; if not, boil some by directions given, and slice up the tomatoes. Butter a dish in which it can be cooked and served. Place at the bottom a layer of meat, then one of macaroni, then one of tomatoes, season with pepper and salt, and continue this in layers until all the materials are used up. Sprinkle a few bread crumbs on the top, put into the oven, and bake for half an hour. Serve hot.

Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard.
Gradually beat into this one cupful of sugar; then add one-fourth of a
teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of
Premium No. 1 Chocolate, melted. Now add one
well-beaten egg, and half a teaspoonful of soda dissolved in two
tablespoonfuls of milk. Stir in about two cupfuls and a half of flour.
Roll thin, and, cutting in round cakes, bake in a rather quick oven. The
secret of making good cookies is the use of as little flour as will
suffice.



Beef Back Ribs Recipes

Famous Recipes

Pie Recipes

PIE CRUST. MRS. ELIZA DICKERSON.

With one cup of flour, use one tablespoonful of lard, and a little

salt; cut the lard into the flour with a knife; use just enough cold

water to stick it together; handle as little as possible. If wanted

richer, add some butter when rolling out.



Bread Recipes

Jewish Recipes - Dessert Recipes - Recipes for Desserts

ALMOND RICE.

Jewish Recipes

Boil half a pound of whole rice in milk until soft, beat it through
a sieve, set it on the fire, with sugar according to taste, a few
pounded sweet almonds and a few slices of citron; when it has simmered
a short time, let it cool; place it in a mould, and when sufficiently
firm turn it out, stick it with blanched almonds, and pour over a fine
custard. This may be made without milk, and by increasing the quantity
of almonds will be found exceedingly good.

Jewish Recipes



Snacks Recipes

The Complexion and Cosmetics

SUPERIOR MILK OF ROSES.

Jewish Recipes

Boil fresh rose leaves in asses milk, and bottle it off for immediate
use; it will be found far more efficacious than the milk of roses sold
by perfumers.

Jewish Recipes



Gourmet Recipes
Cajun Recipes

Dessert Recipes - Recipes for Desserts

STRAWBERRY SARABANDE
Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.

Quote

Vegetable Recipes - Recipes for Vegetables

STEWED RED CABBAGE.

Jewish Recipes

Clean and remove the outer leaves, slice it as thinly as possible, put
it in a saucepan with a large piece of butter, and a tea cup full of
water, salt and pepper; let it stew slowly till very tender.

Jewish Recipes



Thanksgiving Recipes

Eggs with Wine

Put three cupfuls of red wine Into a casserole and add three
tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet
almonds, blanched and chopped. When the wine boils break the eggs into
it as in poaching eggs. Let them cook well and then put in serving dish.
Add one tablespoonful of flour to the wine and cook to a cream then pour
over the eggs.

Best Love Sayings

Soup Recipes

VEGETABLE BROTH

Take turnips, carrots, potatoes, beets, celery, all,
or two or three, and chop real fine. Then mix with them an equal amount
of cold water, put in a kettle, just bring to a boil, not allowing it to
boil for about three or four hours, and then drain off the water. The
flavor will be gone from the vegetables and will be in the broth.

Love Quotes

Recipes Tried and True

Seafood Recipes

OYSTER GUMBO. ALICE TURNEY THOMPSON.

Cut up a chicken; roll in flour and brown well in a soup-pot, with a

spoonful of lard, two slices of ham, one large onion (chopped fine),

and a good-sized red pepper. When browned, cover the whole with water

and stew until the chicken is perfectly tender. Then add the liquor

of four or five dozen oysters, with water enough to make four quarts.

When it has again come to a good boil, add the oysters and stir while

sifting in one large spoonful of fresh file. Salt to taste. Serve

immediately, placing a large spoonful of boiled rice in each soup

plate.

"Gumbo File" is made of the red sassafras leaves, dried and ground

into a powder.



Famous Quotes

Famous Recipes

Pie Recipes

CREAM PIE. MISS LOURIE, NEW YORK.

One cup of sour cream, one cup of sugar, one cup seeded and chopped

raisins, one egg and a pinch of salt. Bake with two crusts.



Chili Recipes
Chinese Recipes

Cake Recipes - Cakes

RAISED DOUGHNUTS
Scald one cup of milk.
When lukewarm add one-quarter
of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one
teaspoon salt and flour enough to make a stiff batter.
Let it rise over
night.
In the morning add one-third of a cup of shortening (butter and
lard mixed), one cup light brown sugar, two eggs well beaten, one-half
nutmeg grated and enough flour to make a stiff dough.
Let it rise again,
toss on floured board, pat and roll out.
Shape with the biscuit cutter
and work between the hands until round.
Place on the floured board, let
rise one hour, turn and let rise again.
Fry in deep fat and drain on
brown paper.
Cool and roll in powdered sugar.


Turkey Recipes
Chili Recipes

Cake Recipes - Cakes

CRULLERS
Scald one cup of milk, and when lukewarm add one yeast cake
dissolved in one-quarter cup of lukewarm water, and add one and one-half
cups of flour and a level teaspoon of salt.
Cover and let rise until
very light; add one cup of sugar, one-quarter cup of melted butter,
three well beaten eggs, one-half of a small nutmeg grated and enough
more flour to make a stiff dough.
Cover and let rise light, turn on to
a floured board and roll out lightly.
Cut into long narrow strips and
let rise on the board.
Now twist the strips and fry until a light brown
color, and dust over with powdered sugar.


Recipes

Sauce Recipes

TARTAR SAUCE

Mix one tablespoon of vinegar, one teaspoon of lemon
juice, a saltspoon of salt, a tablespoon of any good catsup and heat
over hot water. Heat one-third cup of butter in a small saucepan until
it begins to brown, then strain onto the other ingredients and pour over
the fish on the platter.

Easter Recipes

Sauce Recipes

HAM SAUCE

After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.

Carnival of the Recipes

Free Recipes

STRING BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART.

Cook wax beans in salted water with a little salt pork. When the

beans are tender, take out and drain. Let a few bits of breakfast

bacon brown in a skillet, then put in a half pint of good vinegar and

a spoonful of sugar (omit the sugar if you prefer the pure acid); let

boil; add an onion, sliced fine; pour over the beans, and mix well

before serving.



Recipes

Baking Recipes

Cake Recipes

CUSTARD CAKE. MISS ANN THOMPSON.

Four eggs, one and one-half cups sugar, two tablespoons water, two

cups flour, two teaspoons baking powder.

FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two

tablespoons flour, butter size of hickory nut. Flavor to taste.



ALL Famous Recipes

Bread Recipes

~HOMINY CAKES~--To two cups of boiled hominy add two tablespoons of
melted butter. Break the whole very fine with spoon or fork. Add two
well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper.
Form into little cakes, after adding enough milk to make it of the right
consistency to handle. Set cakes on buttered dish and dust with a little
finely grated cheese. Bake in hot oven and serve at once.

Creamed Spinach

Free Recipes

SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.

Boil some eggs hard; remote shells, and cut the eggs oblong; take out

yolks, and cream, or mash fine. Then take sardells, and remove the

backbone; mash fine, and mix with the yolks of eggs and a little red

pepper, and fill the whites of eggs with the mixture. They are fine

for an appetizer. Sardells are a small fish from three to four inches

long, and come in small kegs, like mackerel.



Funny Jokes

Cookie Recipes

Cookie Recipes

COOKIES. ANN THOMPSON.

One cup granulated sugar, one cup coffee A sugar, one-half cup butter,

two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,

one-half small nutmeg; cream together carefully; add two well beaten

eggs. Sift the flour, and begin with one pint, and two slightly

heaping teaspoonfuls baking powder; add more flour as you beat. When

thick enough to handle, take a small piece in the hand, make into a

ball, and roll; then place in buttered pans. Bake light brown in a

moderate oven.



Easter Jokes

BEEF, VEAL AND PORK Recipes

SPANISH CHOPS

Gash six French chops on outer edge, extending cut more
than half way through lean meat. Stuff, dip in crumbs, egg and crumbs,
fry in deep fat five minutes and drain on brown paper.

For the stuffing mix six tablespoons of soft bread crumbs, three
tablespoons of chopped cooked ham, two tablespoons chopped mushroom
caps, two tablespoons melted butter, salt and pepper to taste.

Carnival of the Recipes

Free Recipes

FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.

Take eight eggs, well beaten separately; add to the yolks eight

tablespoonfuls of sweet milk, one tablespoonful of flour, one

teaspoonful of good baking powder, salt and pepper; beat well

together, and then stir in lightly at the last the beaten whites.

Have ready a skillet with melted butter, smoking hot, and pour in

mixture. Let cook on bottom; then put in oven from five to ten

minutes. Serve at once.



Carnival of the Recipes

Lunch Recipes

FRIED BANANAS

Peel some bananas and cut in halves crosswise, roll in
flour and fry in deep hot fat. Set on end and pour a hot lemon sauce
around them.



ALL Famous Recipes

Free Recipes

Salad Recipes

POTATO SALAD DRESSING. MRS. E. A. SEFFNER.

Add the well beaten yolks of five eggs to five tablespoonfuls of

boiling vinegar; cook until it thickens, stirring constantly. Remove

from the fire. Add two tablespoonfuls butter, and stir until cool.

Season with one teaspoon mustard, one of salt, one tablespoon of

sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of

butter, if preferred.



Recipe Categories

Fish Recipes

~A MOLD OF SALMON

If where one cannot get fresh fish, the canned
salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce
or cress. Drain off the juice from a can of salmon, and flake, picking
out every fragment of bone and skin. Mix with the fish one egg lightly
beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt
and pepper to season. Pack in a buttered mold which has a tight-fitting
tin cover, steam for two hours, and cool. After it gets quite cold set
on the ice until ready to carve.

Carnival of the Recipes