Meals

Rye Bread (Confectionary.), (The Lady's Own Cookery Book)
Take one peck of wheaten flour, six pounds of rye flour, a little salt, half a pint of good yest, and as much warm water as will make it into a stiff dough. Let it stand three hours to rise before you put it into the oven. A large loaf will take three hours to bake.

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Salad Sauce (Sauces.), (New Vegetarian Dishes)
1 small onion. 8 slices of beetroot. 2 tablespoons of vinegar. 1/2 pint haricot bean stock. 1 ounce butter. 1/2 teaspoon Worcester sauce. 1/4 teaspoon mustard. 1 teaspoon lemon juice. 2 teaspoons browned flour. Pepper and salt to taste. Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes;

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Corn Off The Cob (Vegetables), (The International Jewish Cook Book)
Corn off the cob is a popular way to enjoy the goodness of fresh corn. This method of cutting corn from the cob before cooking ensures that none of its flavor and juiciness is wasted. The history of this recipe dates back to the time when people realized that the best way to savor the natural taste of corn is by separating the kernels from the cob before coo

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Parliament Gingerbread (Bread, Rolls, Etc.), (The Suffrage Cook Book)
(With apologies to the English Suffragists) 1/2 lb. flour 1/2 lb. treacle 1 oz. butter 1/2 small spoon soda 1 dessert spoon ginger 1 dessert spoon mixed spices 1/2 cup sugar A bit of hot water in which soda is dissolved. Put flour in a basin, and rub in butter, and dry in

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Artichoke Soup (), (50 Soups)
Melt a piece of butter the size of an egg in a saucepan; then fry in it one white turnip sliced, one red onion sliced, three pounds of Jerusalem artichokes washed, pared, and sliced, and a rasher of bacon. Stir these in the boiling butter for about ten minutes, add gradually one pint of stock. Let all boil together until the vegetables are thoroughly c

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Boiled Coffee (Beverages), (The International Jewish Cook Book)
Boiled Coffee Recipe History and Fun Facts: Boiled coffee is a traditional method of brewing coffee that dates back centuries. This method was commonly used before the invention of coffee machines and percolators. It was a simple and efficient way of preparing coffee, especially in households without access to modern brewing equipment. Fun Fact: Did you kn

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Pheasant Pure Of (Game.), (The Lady's Own Cookery Book)
Chop the fleshy parts of a pheasant, the wings, breast, and legs, very fine, and pound them well in a mortar. Warm a pint of veal jelly, and stew the bird in it. Strain the whole through a sieve. Mix it all to the consistency of mashed potatoes. Serve in a dish with fried bread round it.

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Butter Scotch (Candies), (The Community Cook Book)
Two cups sugar, two tablespoonfuls water, butter size of egg. Boil without stirring until it hardens on a spoon; pour out on buttered plates to cool.

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Fish Balls (Fish.), (The Art Of Living In Australia)
Fish balls are a delicious and versatile dish that can be served as an appetizer, snack, or even as a main course. They are made by combining fish with various ingredients and shaping them into small balls before cooking them. One popular recipe for fish balls involves using cold fish, thick sauce, anchovy, melted butter, fat bacon, parsley, egg, and seasoni

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Scones For Twenty-five Persons (Suppers), (Ice Creams, Water Ices, Frozen Puddings)
At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites accumulate and are lost if not used in some white cake. 1/2 cupful of butter 2 cupfuls of flour 1-1/2 cupfuls of sugar 3/4 cupful of water 1 cupful of English walnut or hickory nut meats 2 rounding teaspoonfuls of baking powder Whites of fo

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