Featured Recipe
Below you will find featured recipes. The selection of the featured recipes
has a random part and part based on user rankings. At times you may need need an idea for something to cook, use this
section to get a quick recipe ideas.
(
Poultry),
(
The International Jewish Cook Book)
Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.
(
Candies And Nuts.),
(
The Cookery Blue Book)
First blanch the almonds, then throw them, a few at a time, into a
sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
and put them on brown paper to absorb the surplus oil; sprinkle with
salt.
(
),
(
The Italian Cook Book)
(Merluzzo alla Palermitana)
Take one whiting, one pound or a little more, and trim all the fins,
leaving the tail and the head. Split it to remove the bone, and season
with a little salt and pepper. Turn it on the back, grease with oil,
season with salt and pepper, dust with bread crumbs then lay it with two
tablespoonfuls of oil on a fireproof pla
(
German),
(
Pennsylvania Germans)
For deep frying Mary was taught to use lard and kidney suet combined.
The latter had been tried out by cutting suet in small pieces. The
suet, in an iron pan, was placed in a moderately hot oven until fat
was tried out. To prevent suet when rendered having a taste of tallow,
place in the upper part of boiler, over one containing hot water, and
stand on a hot
(
),
(
Armour's Monthly Cookbook)
One quart of flour, three cups of milk, four tablespoons of Armour's
Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of
salt. Sift salt and baking powder with flour, chop in the lard, add milk
and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar
and cinnamon, add bits of butter and raisins or currants. Roll up as f
(
German),
(
Pennsylvania Germans)
Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of
grated horseradish, 2 tablespoonfuls of very finely cut celery juice
and pulp of 2 lemons. Season with salt and pepper. Mix this with
oysters which have been cut in small pieces. Serve in halves of
lemons, from which the pulp has been carefully removed.
Place on ice a short time before servi
(
October.),
(
365 Luncheon Dishes)
Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
highly when it begins to thicken. Wet a mould and lay slices of tongue
all over the bottom and sides. When it begins to set fill the centre
with chopped chicken, hard boiled eggs, or just use tongue alone. When
cold and firm garnish with parsley.
(
Puddings.),
(
The Cookery Blue Book)
Pare and core the apples, put sugar and cinnamon in the holes. Take as
many tablespoons of sago as you have apples. Mix it with a little cold
water and turn in as much boiling water as will fill the dish. Stir till
it thickens, then cover up for two hours, and let it thoroughly swell,
then pour it over the apples, and bake about three hours. Sugar and
(
Beverages),
(
The International Jewish Cook Book)
It is best to mix this in a large bowl and fill in glasses just before
serving, and put a little of each kind of fruit in each goblet with
pounded ice. To begin with, cut pineapple in slices and quarters, a few
oranges and a lemon, sliced thin; one cup of powdered sugar and one
tumbler of sherry wine. A few berries, such as black and red
raspberries, and bla
(
Creams, Custards, Etc.),
(
The Suffrage Cook Book)
Take a cupful of the syrup from a jar of raspberry preserves and the
same amount of juice from a can of pineapple; add two tablespoons of
lemon juice and a syrup made by boiling together a pint of water and a
cupful of sugar. When cold add four tablespoons of orange juice and
freeze. When stiff, open the freezer and add the white of an egg, beaten
st
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