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Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions
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satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will
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busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
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on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that
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Recipes
Sauce for Ducks: A Flavorful Delight
Introduction:
Ducks are known for their rich and succulent meat, and a well-prepared sauce can enhance their flavors even further. Sauce for Ducks is a classic recipe that can be traced back to early culinary traditio...
1 quart of cream
1 pint of orange juice
1/2 box of gelatin
3/4 pound of sugar
Yolks of six eggs
Cover the gelatin with a half cupful of cold water and soak for a half
hour. Add a half cupful of boiling water, stir until the gelatin ...
The history of Surprise Sandwiches dates back to the early 20th century when creative home cooks began experimenting with different combinations of flavors and textures to create unique sandwich fillings. This particular recipe for Surprise Sandwiches com...
Frozen desserts have been enjoyed by generations of dessert enthusiasts, offering a delightful and refreshing treat to beat the summer heat. One such frozen dessert that has stood the test of time is Aunt Sarah's Frozen Fruit Custard.
Aunt Sarah, known f...
Onion sauce is a delicious and versatile sauce that pairs perfectly with an array of dishes, particularly steaks. With a rich onion flavor that is both savory and slightly sweet, this sauce adds a delightful depth of flavor to any meal. But have you ever ...
Allow a pound of logwood to each pound of goods that are to be dyed.
Soak it over night in soft water, then boil it an hour, and strain the
water in which it is boiled. For each pound of logwood, dissolve an
ounce of blue vitriol in lukewarm water s...
The tradition of preparing salt herring has a long history, dating back to ancient times when salt was used as a method of preserving fish. This technique allowed people to store fish for longer periods, especially in regions where fresh fish was not read...
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half
t...
Break two eggs into half a pint of milk, and beat them up; mix with
flour, and put a little salt. Set on the fire a saucepan with water,
and, when it boils, drop the batter in with a large spoon, and boil them
quick for five minutes. Take them out c...
Russian Goulash Recipe:
History:
Russian Goulash is a traditional dish that originates from Russia. Goulash itself is a Hungarian dish, but its popularity has spread to many countries, including Russia. It is believed that goulash was introduced to Russi...
This must be cut lengthwise, quite down to the bone, after separating
the outside or first slice, which must be cut pretty thick.
...
From MRS. I. L. REQUA, of California, Alternate Lady Manager.
Mix half a teacupful of butter and two tablespoonfuls of currie powder
thoroughly together and put into the chafing dish with one small onion
cut fine; stew together four minutes and then add h...
No. 55. Ostriche Alla Livornese (Oysters)
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serving Size: 4 people
History:
Ostriche Alla Livornese, also known as Oysters Livornese, is a classic Italian seafood dish that originated in Livorno, a coas...
Capers are the produce of, a small shrub, but preserved in pickle, and
are grown in some parts of England, but they come chiefly from the
neighbourhood of Toulon, the produce of which is considered the finest
of any in Europe. The buds are gathered ...
Two cups each of Graham flour, cornmeal and buttermilk or sour milk,
two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls
soda and a little salt; steam three hours; soda in sour milk.
...
Tie up the finest maiden barberries in bunches; to one pound of them put
two pounds and a quarter of sugar; boil the sugar to a thick syrup, and
when thick enough stir it till it is almost cold. Put in the barberries;
set them on the fire, and keep ...
Recipe for Grimslich
History of the Recipe:
Grimslich is a traditional dish that originated in the ancient regions of Northern Europe. It was a popular recipe among the peasants and commoners as it utilized simple and affordable ingredients, making it a ...
A quarter of a pound of treacle, the same of flour, one ounce of butter,
a little brown sugar, and some ginger. Mix all together, and bake the
nuts on tins. Sweetmeat is a great addition.
...
Take one and a quarter pounds of light dough, a teacup of sugar, one
of butter, three eggs, a teaspoon of soda, one pound of raisins,
nutmeg or cinnamon to the taste. Bake one hour. Let it rise before
being baked.--Mrs. John Alfred.
* * *
...
Put half an ounce of mustard into a tea-cup, or a small basin, add a
little salt; mix thoroughly with just enough boiling water to work the
whole into a smooth compact soft paste.
COOKERY AND DIET FOR THE SICK ROOM.
...
Cocoanut Cookies Recipe:
History and Facts:
Cocoanut cookies, also known as coconut cookies, are a delightful treat loved by many for their sweet and tropical flavor. These cookies typically feature the use of shredded or desiccated coconut, which adds a...
Cranberry Jelly Recipe:
Mrs. G. A. Livingston's Version
Introduction:
Cranberry jelly is a delightful addition to any holiday meal or gathering, providing a tangy and sweet contrast to savory dishes. It has been a beloved tradition in many households for...
Tarragon Sauce, also known as Sauce à l'estragon, is a classic French sauce that has been enjoyed for centuries. It is a versatile sauce that complements a variety of dishes, adding a burst of bright and refreshing flavors. This sauce is simple to make, ...
Calf's Feet, Scharf Recipe
Calf's feet, Scharf, also known as souse or brawn, is a popular dish that has a rich history and a unique flavor. This recipe dates back several centuries and has roots in many different cultures around the world. It is made by...
Take the white mealy kind of potatoes--pare them, and put them into just
boiling water enough to cover them--add a little salt. When boiled
tender, drain off the water, and let them steam till they break to
pieces--take them up, put two or three at ...