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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.



Citron Pudding.

(General Remarks.), (The Jewish Manual)
Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of fresh butter; line a dish with fine puff paste, and beat up to a froth the yolks of four eggs and the whites of two, fill the dish with these ingredients and bake half an hour. The dish should be shallow.


Spiced Gooseberries. Mrs. C. C. Campbell.

(Pickles.), (Recipes Tried And True)
Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice.


Potage Leman

(Belgian), (The Belgian Cook-book)
Mince some thick onions, five or six, and let them color over the fire in butter. Add a dessert-spoonful of flour, sprinkling it in, and the same amount in gravy; thicken it with potatoes and when these are cooked, peas, all through a sieve. Bring the purée to the right consistency with milk, and let it simmer for a few minutes before serving, adding pepper


No. 152. Coniglio Arrostito Alla Corradino (roast Rabbit)

(Sauces), (The Cook's Decameron: A Study In Taste For Italian Dishes)
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit well and braize it for half an hour, then roast it before a brisk fire and baste it well with good gravy. If you like, put in a


Apricot Jam

(Confectionary.), (The Lady's Own Cookery Book)
Take two pounds of apricot paste in pulp and a pint of strong codling liquor; boil them very fast together till the liquor is almost wasted; then put to it one pound and a half of fine sugar pounded; boil it very fast till it jellies; put it into pots, and it will make clear cakes in the winter.


Escaloped Salmon. Carrie P. Wallace.

(Fowl And Game.), (Recipes Tried And True)
Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill sea shells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.


Clam Chowder Ii

(Soups And Chowders), (Joe Tilden's Recipes For Epicures)
In a saucepan fry two slices of salt pork and when brown, add four potatoes and four onions cut up. Fry ten minutes and add three pints of water, salt and pepper. Boil for half an hour. Then add one quart of clams from which the tough portions have been removed. Also two sea biscuits which have been soaked until they are soft. Cook ten minutes. For this reci


Green Corn Fritters

(), (Vaughan’s Vegetable Cook Book)
Cut the corn from three good sized ears and chop it slightly. Add one well beaten egg, one-half cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and flour enough to make a thin batter. Put one teaspoonful of baking powder in the flour, fry to a golden brown in boiling fat.


Cucumber And Watercress Salad

(), (Diabetic Diet)
Cut cucumbers in very thin slices, and with a three-tined fork make incisions around the edge of each slice. Arrange on a bed of watercress.


Broth For The Sick No 2

(Broths.), (The Lady's Own Cookery Book)
Put a leg of beef and a scrag of mutton cut in pieces into three or four gallons of water, and let them boil twelve hours, occasionally stirring them well; and cover close. Strain the broth, and let it stand till it will form a jelly; then take the fat from the top and the dross from the bottom.



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