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

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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

Eggscape

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

Baking Recipes

Cake Recipes

ORANGE CAKE. MRS. CARRIE OWENS.

Two-thirds cup butter, two small cups sugar, one cup milk, three

teaspoons baking powder, the yolks of five eggs, three small cups

flour. Bake in jelly tins.

FILLING.--Whites of three eggs, beaten to a stiff froth, juice and

grated rind of one orange, sugar to give the right consistency to

spread between the layers; put white frosting on the top.



ALL Famous Recipes

Vegetable Recipes

POTATO BALLS

Mash thoroughly a pound of boiled potatoes and rub them
through a wire sieve. Mix in a quarter of a pound of grated ham, a
little chopped parsley, and a small onion chopped very fine, together
with a small quantity of grated nutmeg, and the beaten yolks of two
eggs. Roll this mixture into balls of equal size, then roll in flour and
egg-breadcrumbs, and fry in dripping or brown them in the oven, and
serve on a hot dish.

Easter Sayings

Bread Recipes

GRAHAM BREAD. MRS. A. C. AULT.

Two cups graham flour, one cup buttermilk, one-half cup sugar, one

egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.



Recipes

Recipes Tried and True

MENUS.

OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.

Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes.

Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit.

Cheese. Coffee.



Carnival of the Recipes

Sauce Recipes

LOBSTER BUTTER

Take the head and spawn of some hen lobsters, put them
in a mortar and pound, add an equal quantity of fresh butter, and pound
both together, being sure they are thoroughly mixed. Pass this through a
fine hair sieve, and the butter is then ready for use. It is very nice
for garnishing or for making sandwiches.

Recipes

Vegetable Recipes

BOILED OYSTER PLANT

Scrape a bunch of oyster plants, dropping into
cold water to which a little vinegar has been added. Cut in small pieces
and boil in salted water until tender. Season with butter, pepper and
cream. Cream may be omitted if desired.

Food

Cooking Recipes

MILK TOAST. MISS H. W.

Boil one quart of milk; stir into it two tablespoonfuls butter, mixed

with one tablespoonful flour, and a saltspoonful salt. Let the whole

boil five minutes. Have ready a dish of toasted bread; pour the milk

over it, and serve hot. Nice for breakfast.



Easter Eggs Recipes

Baking Recipes

Cake Recipes

FROSTING WITHOUT EGGS.

One cupful of granulated sugar, five tablespoonfuls of milk. Boil

four or five minutes till it threads from the spoon. Flavor as

desired. Stir till right thickness for spreading. This is fine

grained, white, and delicious.



Easter Sayings

Pie and Pastry Recipes

~NUT MINCE PIES~--One cup of walnut meats chopped fine, two cups of
chopped apple, one cup of raisins, one and one-half cups of sugar mixed
with one teaspoon each of cinnamon and allspice and one-half teaspoon
each of cloves and salt, one-half cup of vinegar and one-half cup of
water or fruit juice. Mix thoroughly. This quantity makes two large
pies.

Easter Quotes

Famous Recipes

Pie Recipes

MINCE MEAT. MRS. B. TRISTRAM.

Three and a half pint bowls of chopped meat, two and a half bowls of

suet, four bowls of apples, three bowls of raisins (half of them

chopped), two bowls of currants, half a pound of citron (chopped very

fine), seven teaspoons even full of salt, four teaspoons cloves, six

teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls

of granulated sugar; mix with sweet cider.



Easter Eggs Recipes

Dessert Recipes

ORANGE SOUFFLE. MRS. GEORGE TURNER.

Pare and slice eight oranges, boil one cup sugar, one pint milk, three

eggs, one tablespoon corn starch. As soon as thick, pour over the

oranges; beat the whites of eggs to a stiff froth; sweeten; put on

top, and brown in oven. Serve cold.



Carnival of the Recipes

Famous Recipes

Pie Recipes

CHESS PIE. IVA FISH.

Three-fourths cup of sugar; butter the size of an egg, yolks of three

eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.

beat all well together; heat the custard to near boiling; fill pie and

bake. Put white of eggs on top; sprinkle with sugar and brown in

oven.



Cooking Recipes

Recipes

~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.

Easter Jokes

Fish Recipes

~CODFISH CONES

When it is not convenient to make and preparation into
shapes, dip them into egg beaten with cream, then in sifted breadcrumbs
and let them stand for half an hour or so to dry; then fry them a
delicate color after plunging into boiling lard. Take them out, drain,
place on a napkin on a dish and serve. The remainder of the chicken
stock may be used for making consomme or soup.

Recipes

Bread Recipes

~ASPARAGUS FRITTERS~--Make a thick sauce with one-half cup of milk, one
rounding tablespoon of butter and one-quarter cup of flour. Stir in one
cup of cooked asparagus tips and cool. Add one beaten egg and cook on a
hot buttered griddle in small cakes.

Cooking Recipes

Vegetable Recipes

MASHED PARSNIPS

Wash and scrape some parsnips, cut in pieces
lengthwise, put them in a saucepan with boiling water, a little salt and
a small lump of drippings. Boil till tender, remove and place in a
colander to drain, and press all the waste out of them. Mash them till
quite smooth with a wooden spoon, put them in a saucepan with a
tablespoonful of milk or a small lump of butter, and a little salt and
pepper; stir over the fire until thoroughly hot again, turn out on to a
dish, and serve immediately.

Easter Quotes

Chicken and Chicken Dressing Recipes

~FRIED CHICKEN

Cut up two chickens. Put a quarter of a pound of
butter, mixed with a spoonful of flour, into a saucepan with pepper,
salt, little vinegar, parsley, green onions, carrots and turnips, into a
saucepan and heat. Steep the chicken in this marinade three hours,
having dried the pieces and floured them. Fry a good brown. Garnish with
fried parsley.

Easter Quotes

Game, Gravy and Garnishes Recipes

~CHICKEN GRAVY

Put into a stockpot the bones and trimmings of a fowl
or chicken with a small quantity of stock and boil them. Add flour and
butter to thicken it, and then place the pot on the side of the stove
and let simmer. Stir well and after the gravy has simmered for some
minutes skim and strain it, and it will be ready to serve.

Easter Quotes

Recipes Tried and True

Seafood Recipes

FISH AND OYSTERS.

"Now good digestion, wait on appetite,

And health on both."

--MACBETH.

Famous Quotes



Recipes for Easter

Sauce Recipes

SHRIMP SAUCE

Pour one pint of poivrade sauce and butter sauce into a
saucepan and boil until somewhat reduced. Thicken the sauce with two
ounces of lobster butter. Pick one and one-half pints of shrimps, put
them into the sauce with a small quantity of lemon juice, stir the sauce
by the side of the fire for a few minutes, then serve it.

Easter Recipes

Baking Recipes

Cake Recipes

RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.

Three cups bread sponge, three cups sugar, one cup butter, three eggs,

one teaspoonful soda dissolved in a little water, one pound raisins,

one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour

enough to stiffen.



Potatoes Recipes

Famous Recipes

Cheese Recipes

CHEESE STRAWS. MRS. FRED. SCHAEFFER.

One cup of flour, two cups of grated cheese, one teaspoon of salt, one

teaspoon of baking powder, and water enough to roll out like pie

dough; roll thin, and cut with pastry wheel in long, narrow strips.

Bake in quick oven.



Recipes for Easter

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. FRED. SHAEFFER.

One cup of molasses, one cup of sweet milk, one cup of suet (chopped

fine), or a half cup of butter, one cup of raisins, half cup of

currants, two and a half cups of flour, and a teaspoon of soda; mix

well; add a pinch of salt, one teaspoonful allspice, and one teaspoon

of cinnamon. Steam two hours.



Recipes for Easter

Soup Recipes

~BISQUE OF CLAMS

Place a knuckle of veal, weighing about a pound and
one-half, into a soup kettle, with a quart of water, one small onion, a
sprig of parsley, a bay leaf, and the liquor drained from the clams, and
simmer gradually for an hour and a half, skimming from time to time;
strain the soup and again place it in the kettle; rub a couple of
tablespoonfuls of butter with an equal amount of flour together and add
it to the soup when it is boiling, stirring until again boiling; chop up
twenty-five clams very fine, then place them in the soup, season and
boil for about five minutes, then add a pint of milk or cream, and
remove from the fire immediately, and serve.

Potatoes

Chicken and Chicken Dressing Recipes

~CHICKEN CROQUETTES

Take two chickens weighing about two pounds each,
put them into a saucepan with water to cover, add two onions and
carrots, a small bunch of parsley and thyme, a few cloves and half a
grated nutmeg, and boil until birds are tender; then remove the skin,
gristle and sinews and chop the meat as fine as possible. Put into a
saucepan one pound of butter and two tablespoonfuls of flour, stir over
the fire for a few minutes and add half a pint of the liquor the
chickens were cooked in and one pint of rich cream, and boil for eight
or ten minutes, stirring continually. Remove the pan from the fire,
season with salt, pepper, grated nutmeg and a little powdered sweet
marjoram, add the chopped meat and stir well. Then stir in rapidly the
yolks of four eggs, place the saucepan on the fire for a minute,
stirring well, turn the mass onto a dish, spread it out and let it get
cold. Cover the hands with flour and form the preparation into shapes,
dip them into gg beaten with cream, then in sifted breadcrumbs and let
them stand for half an hour or so to dry; then fry them a delicate color
after plunging into boiling lard. Take them out, drain, place on a
napkin on a dish and serve. The remainder of the chicken stock may be
used for making consomme or soup.

Easter Quotes

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.

Easter Recipes

Baking Recipes

Cake Recipes

CREAM CAKE. MRS. NED THATCHER.

Two cups white sugar, one-half cup butter, one cup sweet milk, one cup

corn starch, two cups flour, two teaspoonfuls baking powder, whites of

seven eggs, beaten and added last.

FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread

between layers.



Easter Jokes

Famous Recipes

Pudding Recipes

STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.

One cup of suet (chopped fine), one cup of sugar, one cup milk, one

cup chopped raisins, three cups flour, with two teaspoonfuls baking

powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),

one tablespoonful of water, the yolk of one egg; heat to a scald; add

the white of egg, well beaten, with a pinch of salt. Flavor with

lemon.



Funny Jokes

Baking Recipes

Cake Recipes

GOLD CAKE. MRS. JOHN LANDON.

The yolks eight eggs, one whole egg, one-half cup of butter, one and

one-half cups of sugar, three-fourths of a cup of milk, two cups of

flour, one teaspoonful of cream tartar, and one-half teaspoonful of

soda.



Beef Back Ribs Recipes

Free Recipes

LYONNAISE POTATOES.

For lyonnaise potatoes chop an onion fine; fry it brown in a

tablespoonful of butter; add another tablespoonful to the iron spider

after the frying, and let the butter become very hot. Then cut six

whole boiled potatoes into thick or half inch slices, and lay them in

the spider, which should be ample enough to hold them without lapping

over another. Let them fry brown on both sides, tossing them

occasionally to prevent them burning. Sprinkle a tablespoonful of

parsley over them, and serve at once. They should be very hot when

brought on the table.



Love Quotes

Cookie Recipes

Cookie Recipes

GINGER COOKIES. MRS. JACOB HOBERMAN.

One pint of molasses, one cup of sugar, one cup of lard, one pint of

sour milk, one tablespoon of soda, one tablespoon of ginger, one

tablespoon of cinnamon, three eggs.



Italian Recipes

Bread Recipes

AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.

FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash

fine; add two tablespoons of flour; scald with potato water; add one

tablespoon of salt, one of lard, and two of sugar. Have one quart of

this, and when lukewarm, add one cake of yeast, dissolved. Prepare

this at noon; let stand till morning, stirring two or three times.

In the morning, have the flour warm; mix till stiff enough to knead on

the board, and knead thoroughly for half an hour; rub melted lard over

top, and set in a warm place to rise. When light, make into loaves,

handling as little as possible; rub melted lard over top, and let rise

again. Bake fifty minutes. When taken from the oven, rub the tops of

loaves over with butter. This will keep the crust soft.



Beef Back Ribs

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.

Appetizer Recipes

Free Recipes

STUFFED EGGS.

Boil eggs for twenty minutes; then drop in cold water. Remove the

shells, and cut lengthwise. Remove the yolks, and cream them with a

good salad dressing. Mix with chopped ham, or chicken, or any cold

meat, if you choose. Make mixture into balls, and fill in the hollows

of your whites. If you have not the salad dressing mix the yolks from

six eggs with a teaspoonful of melted butter, a dash of cayenne

pepper, a little prepared mustard, salt, vinegar and sugar to taste.



Bread 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.



Easter Recipe

Recipes Tried and True

Seafood Recipes

OYSTER PIE. MRS. EMMA OGIER.

For crust make a dough as for baking powder biscuit. Take one quart

of oysters; remove a half dozen good-sized ones into a saucepan; put

the rest into bottom of your baking dish. Add four spoons of milk;

salt to taste, and dot closely with small lumps of butter. Over this

put your crust, about as thick as for chicken pie, and place in oven

to bake until crust is well done. Take the oyster left, add one-half

cup water, some butter, salt and pepper; let this come to a boil;

thicken with flour and milk, and serve as gravy with the pie.



Potatoes Recipes

Lunch Recipes

MINCED CABBAGE

Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop
them into iced water. Beat a pint of cream very stiff. Drain the
cabbage, sprinkle lightly with salt, and stir it into the whipped cream,
turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.



Easter Sayings

Grilled Mushrooms

Skin and remove stalks from large fresh mushrooms and lay on a dish with
a little fine olive oil, pepper, and salt, over them for one hour. Broil
on a gridiron over a clear sharp fire and serve them with the following
sauce:

Beef Back Ribs

Fish Recipes

~BOILED SALMON WITH SAUCE TARTARE

Scrape the skin of the fish, wipe,
and if you have no regular fish kettle with a perforated lid, tie in a
piece of cheesecloth and place gently in a kettle of boiling salted
water. Push the kettle back on the fire (where it will simmer gently,
instead of boiling hard) and cook, allowing about six minutes to the
pound. Remove carefully, drain, and chill. If the fish breaks and looks
badly take out the bones, flake, pile lightly on the platter and pour
the sauce over it. This may be a hot sauce Hollandaise or a cold sauce
tartare.

Beef Back Ribs

Vegetable Recipes

BREADED POTATO BALLS

Pare, boil and mash potatoes and whip into three
cups of potato three level tablespoons of butter, two tablespoons of hot
milk, salt and pepper to taste; also two teaspoons of onion juice and
two level tablespoons of chopped parsley, one-quarter cup of grated mild
cheese and two well-beaten eggs. Beat well and set aside to cool. Mold
into small balls, roll each in beaten egg, in fine stale breadcrumbs,
and then fry in deep hot fat.

Barbeque Recipes

Stuffing Recipes

TRUFFLE STUFFING FOR TURKEY

Brush well one and one-half pounds of
truffles, peel them, mince the peel very fine, cut the truffles into
slices, put them all into a saucepan with one-quarter pound of minced
fat bacon and any obtainable fat from the turkey. Also a good size lump
of butter, with salt and pepper to taste. Cook for ten minutes and let
it get cold before using. A turkey should be stuffed with this three
days before it is cooked, and truffle sauce should accompany it.

Apple Recipes

Oeuffs Au Soliel

Poach eight fresh eggs then take them out and place in cold water until
cool; lay them for a quarter of an hour to marinade in a glass of white
wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed
with equal quantities of ale and water to the consistency of double
cream. Fry to light brown.

Apple Recipes

Lunch Recipes

BANANA CROQUETTES

Remove skins and scrape bananas. Sprinkle with
powdered sugar and moisten with lemon juice. Let stand twenty minutes;
cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry
in deep fat. When done drain on brown paper. Serve with lemon sauce.



Cajun Recipes

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.



Beef Back Ribs

Recipes

SARDINE BUTTER

Remove the skins and bones from seven or eight
sardines; put them in a mortar and pound until smooth. Boil two large
handfuls of parsley until tender, squeeze it as dry as possible, remove
all stalks and stems and chop it. Put the parsley in the mortar with the
fish and four ounces of butter, then pound again. When well incorporated
mold the butter into shapes. Keep on ice until ready for serving.
Excellent for hot toast.

Apple Recipes

BEEF, VEAL AND PORK Recipes

LAMB CHOPS EN CASSEROLE

Trim off the superfluous fat from the chops,
and place them in a casserole with a medium sized onion, sliced and
separated into rings. Cover each layer of chops with the onion rings,
then add a pint of boiling water. Cover and cook for one hour and
one-half in a moderate oven. Add salt and pepper and some sliced carrot,
and cook until the carrot is tender. Remove the chops to a hot platter
and pour over them the gravy which may be thickened, then garnish with
the carrot.

Cake Recipes

Recipes Tried and True

BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET.

Have a steak well hacked; over this sprinkle pepper, salt, and a

little flour. Into a very hot spider drop one teaspoonful of lard;

when melted, lay in steak; pour over this two tablespoons boiling

water, and cover steak with four good-sized onions, sliced very thin.

Cover quickly and cook five minutes; then turn all over together, and

cook five minutes longer. Care should be taken that the onions do not

turn. Take up on hot platter; place onions on top of meat, and serve

immediately.



Apple Recipes

Bread Recipes

PARKER HOUSE ROLLS. MRS. CHARLES MOORE.

Rub one-half teaspoon of lard and one-half of butter into two quarts

of sifted flour. Into a well in the center of flour, one pint cold

boiled milk, and add one-half cup yeast or one cake dry yeast,

dissolved in one-half cup warm water, one-half cup sugar, and a little

salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at

two o'clock, and put in pans at half past four for six o'clock tea.

Keep in warm place.



Barbeque Recipes

Pie and Pastry Recipes

~CHERRY PIE~--Roll two large soda crackers into fine dust and stone
cherries enough to measure two cups. Line a pie plate with good rich
paste and scatter one-half cup of sugar over. Sprinkle one-half of the
cracker dust, and over that one-half of the cherries. Repeat the three
layers, pour on one cup of cherry juice and cold water, cover with paste
and bake in a moderate oven.

Apple Recipes

Cooking Recipes

Cake Recipes

SOFT GINGER CAKES. MRS. J. S. REED.

One cup of molasses, one cup of sugar, one cup of lard or butter, four

cups of flour, one cup of sweet milk, one teaspoon of salt, one

teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.

Bake in gem pans. Add soda the last thing; beat well.



Barbeque Recipes

Rolls - Bread - Muffin Recipes

~LIGHT LUNCHEON ROLLS

Heat one cup of milk to the scalding point in a
double boiler, add one rounding tablespoon of butter, one level
tablespoon of sugar, and one level teaspoon of salt. Stir and set into
cold water until lukewarm, then add one yeast cake dissolved in
one-quarter cup of lukewarm water, and two cups of flour. Beat hard for
two or three minutes, cover, and let rise until very light. Add flour
to make a dough that can be kneaded and let rise again. Knead, shape
into small rolls. Set them close together in a buttered baking pan, let
rise light, and bake in a quick oven.

Bread Recipes

Bread Recipes

~SCOTCH OAT CAKES~--Can be either fried on a griddle or broiled over a
fire. The meal for this purpose should be ground fine. Put a quart of
the meal in a baking dish with a teaspoonful of salt. Pour in little by
little just enough cold water to make a dough and roll out quickly
before it hardens into a circular sheet about a quarter of an inch
thick. Cut into four cakes and bake slowly for about twenty minutes on
an iron griddle. Do not turn but toast after they are cooked.

Barbeque Recipes

Famous Recipes

Pudding Recipes

OCEANICA PUDDING. MRS. NED THATCHER.

One pint of bread crumbs, one quart of milk, one cup of sugar, four

eggs (yolks), butter the size of an egg, grated rind of one lemon;

mix, and bake until done, but not watery. Beat the whites of three

eggs with one cup of sugar, into which has been stirred the juice of

one lemon. Spread over the pudding a layer of jelly and the whites of

eggs. Replace in oven until a nice brown. Serve with sauce.



Bread Recipes

Recipes Tried and True

Seafood Recipes

SAUCE FOR FISH.

Stir in one cup of drawn butter, the yolks of two eggs (well beaten),

pepper and salt, and a few sprigs of parsley. Let it boil. Pour over

fish when ready to serve.



Barbeque Recipes

Pickles Recipes

FLINT PICKLES. MRS. LAURA MARTIN EVERETT.

Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine

of water and salt--one teacup of salt to a gallon of water; boil, and

pour over the cucumbers; move brine nine mornings in succession; boil,

and pour over; then wash in hot water, and put to drain. When cool,

place in stone jars, one layer of pickles, and then a layer of grape

leaves, some horseradish, and a few sliced onions, if you like the

taste of onion. When your jars are full, make a syrup of good vinegar

and sugar, sweetened to taste, and add stick of cinnamon, a little

celery seed; boil, and pour over the pickles. Invert a plate or

saucer, and put on a small weight; tie up closely. They will keep the

year round, and are very palatable.



Apple Recipes

Bread Recipes

DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.

Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat

the three articles all together; add a little salt, one cup sweet

milk, two cups flour, three teaspoonfuls baking powder. Grease a

large dripping pan with butter. Drop a tablespoonful in each place.

Bake twenty minutes.



Recipe_Typos

Recipes

~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.

Turkey Recipes

Soup Recipes

~CHICKEN GUMBO, CREOLE STYLE

For about twelve or fifteen, one young
hen chicken, half pound ham, quart fresh okra, three large tomatoes, two
onions, one kernel garlic, one small red pepper, two tablespoons flour,
three quarts boiling water, half pound butter, one bay leaf, pinch salt
and cayenne pepper. To mix, mince your ham, put in the bottom of an
iron kettle if preferred with the above ingredients except the chicken.
Clean and cut your chicken up and put in separate saucepan with about a
quart or more of water and teaspoonful of salt; set to the side of the
fire for about an hour; skim when necessary. When the chicken is
thoroughly done strip the meat from the bone and mix both together; just
before serving add a quart of shrimps.

Recipes

Pie and Pastry Recipes

~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful
of cornstarch dissolved in a little cold water. Cook until thickened and
clear, then add one cup of sugar, a teaspoonful of butter, and the juice
and grated rind of two lemons. Add the beaten yolks of three eggs and
take from the fire. Have ready the bottom crust of a pie that has been
baked, first pricking with a fork to prevent blisters. Place the custard
in the crust and bake half an hour. When done take from the oven and
spread over the top a meringue made from the stiffly whipped whites of
the eggs, and three tablespoonfuls of sugar. Shut off the oven so it
will be as cool as possible giving the meringue plenty of time to rise,
stiffen and color to a delicate gold.

Chicken Soup Winner

Bread Recipes

~CROUTONS~--Croutons made coarsely are no addition to a soup. For the
best sort, cut out stale bread into half-inch slices, spread with
butter, then trim away the crust. Cut into small cubes, put into a pan
and set in a hot oven. If the croutons incline to brown unevenly shake
the pan.

Steak Recipes

Chicken and Chicken Dressing Recipes

~MARBLED CHICKEN

Steam a young fowl until tender or cook it gently in
a small amount of water. Cut all the meat from the bones, keeping the
white and dark meat separate. Chop the meat with a sharp knife, but do
not grind it, season with salt and pepper. Press into a mold making
alternate layers of light and dark meat. Strain the broth in which the
fowl was cooked and which should be reduced by cooking to a small
amount, season with salt and pepper, add a tablespoon of butter after
skimming clear of all fat. Pour this broth over the meat and set all in
the ice chest until cold and firm. Unmold and cut in thin slices with a
sharp knife, then if liked garnish with cress and sliced lemon and
serve.

Meatloaf Recipes

Baking Recipes

Cake Recipes

CHOCOLATE CAKE. MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one

egg, one cup pulverized sugar, one teaspoon vanilla. Boil until

chocolate and sugar are melted. Let this cool while making cake from

one cup sugar, one-half cup butter, one-half cup milk, two cups flour,

two eggs, two teaspoons baking powder; add to this the boiled

chocolate, and bake in layers.

FILLING.--Boil two cups granulated sugar and six tablespoons water

until it threads; then stir into it the whites of two eggs, well

beaten. Flavor with vanilla.

Buy seasonable and stylish millinery of Jennie Thomas.



Slow Cooker Recipes

Recipes Tried and True

Fowl and Game Recipes

FOWL AND GAME.

"And then to breakfast with what appetite you have."

--SHAKESPEARE.

Famous Quotes

Chicken Recipes Chicken Recipes Turkey Recipes



Braised Oxtail Recipes