Meals

Eggs Poached In Cream (Bread, Biscuit, And Rolls.), (The Golden Age Cook Book)
Half a pint of cream, six eggs, salt and white pepper, and a small teaspoonful of finely minced parsley. Bring the cream to a boil in a chafing dish, break the eggs carefully, to keep the yolks whole, into the cream and cook until the whites are set--about three minutes. Have a delicate slice of toast for each egg on hot plates, lay an egg on each, p

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Currant Jam (), (Plain Cookery Book For The Working Classes)
Ingredients, twelve pounds of picked currants, either red, black, or white, or, if agreeable, mixed; eight pounds of raw sugar, three pints of water. If you could borrow what is called a preserving-pan from a neighbour, it would suit the purpose better than a pot; but, failing the preserving-pan, put the eight pounds of sugar in a four-gallon iron pot

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Vol-au-vent (Confectionary.), (The Lady's Own Cookery Book)
Take a sufficient quantity of puff-paste, cut it to the shape of the dish, and make it as for an apple pie, only without a top. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time. Then take two fowls, which have been previously boiled; cut them up as for a fricassee, but leave out the back. Prepare a

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Eggplant Patties (Savory Dishes From Other Countri), (The Khaki Kook Book)
Take two medium-sized eggplants, steam or bake until tender; then cut lengthwise into halves. Scoop out the pulp, cut the pulp in small bits and set aside. Keep the skins for the patties. Mince an onion, brown it in oil or crisco. When nicely browned, add a quarter of a pound of either cold or raw minced meat, a little green mango pepper, and the pul

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Brown Artichoke Soup (Soups), (Nelsons Home Comforts)
Wash, peel, and cut into slices about half-an-inch thick two pounds of Jerusalem artichokes. Fry them in a little butter until brown; fry also brown half-a-pound of sliced onions. Put these to boil in two quarts of water with two turnips, a carrot sliced, two teaspoonfuls of salt, and one of pepper. When the vegetables are tender drain the liquor, set

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Maple Sauce (Sauces For Ice Creams), (Ice Creams, Water Ices, Frozen Puddings)
1/2 cupful of cream or condensed milk 2 ounces of chocolate 1 cupful of sugar 1 teaspoonful of vanilla Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. Th

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Great White Plum To Preserve (Confectionary.), (The Lady's Own Cookery Book)
To one pound of plums put three quarters of a pound of fine sugar; dip the lumps of sugar in water just sufficient to wet it through; boil and skim it, till you think it enough. Slit the plums down the seam; put them in the syrup with the slit downward, and let them stew over the fire for a quarter of an hour. Skim them; take them off; when cold, turn

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Sponge Roll (Sweets), (The Art Of Living In Australia)
The Sponge Roll is a classic dessert that has been enjoyed for many years. It is a simple and delicious treat that can be enjoyed on its own or served with a cup of tea or coffee. This recipe dates back to the early 20th century and has since become a popular choice for parties and afternoon tea. The history of the Sponge Roll can be traced back to the Brit

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Pickle For Corn Beef (Pickles.), (My Recipes Tried And True)
MRS. HENRY THOMSON. Two gallons of water (soft the best), two and one half pounds salt, one half pound sugar, two ounces of salt petre.

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Suet Pudding No 2 (Puddings.), (The Cookery Blue Book)
1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or brandy, and spice to taste. To be eaten with sauce.

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