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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.



Mushrooms No 5

(Pickles.), (The Lady's Own Cookery Book)
Put your mushrooms into water; rub them very clean with a piece of flannel; put them into milk and water, and boil them till they are rather tender. Then pour them into an earthen colander, and pump cold water on them till they are quite cold. Have ready some salt and water; put them into it; let them lie twenty-four hours; then dry them in a cloth.


Creamed Salmon

(German), (Pennsylvania Germans)
A half cup of canned salmon, a left-over from lunch the preceding day, may be added to double the quantity of cream dressing, and when heated through and served on crisply-toasted slices of stale bread, make a tasty addition to any meal. Of course, it is not necessary to tell even unexperienced housewives never under any circumstances allow food to stand in


Walnut And Celery Salad

(Salads.), (The Golden Age Cook Book)
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a small onion sliced, a bay leaf, a clove and twelve pepper corns, cover with boiling water, let them cook for ten or fifteen minutes, remove from the fire, drain and throw the n


Ham To Cure No 7

(Meats And Vegetables.), (The Lady's Own Cookery Book)
Four gallons of spring water, two pounds of bay salt, half a pound of common salt, two pounds of treacle, to be boiled a quarter of an hour, skimmed well, and poured hot on the hams. Let them be turned in the pickle every day, and remain three weeks or a month; tongues may be cured in the same way.


Spiced Grapes

(Preserved Fruit), (The International Jewish Cook Book)
Pulp seven pounds of Concord grapes; cook the pulp and skins until soft; put them through a fine sieve; then add four and one-half pounds of granulated sugar, one pint of cider vinegar, two tablespoons of ground cinnamon, and two tablespoons of ground cloves. Bring to a boil; then cook slowly for one and one-half hours. Put in an earthen crock when cool. Thi


Canapes Of Peas

(), (Vaughan’s Vegetable Cook Book)
These form a dainty entree. To prepare the canapes take some slices of stale bread about two inches thick and cut into neat rounds with a large biscuit cutter. With a smaller cutter mark a circle in the center of each round and scoop out the crumbs from it to the depth of one inch. This must be carefully done, so there will be a firm bottom and sides.


Hare To Jug No 3

(Game.), (The Lady's Own Cookery Book)
Cut the hare in pieces, but do not wash it; season with an onion shred fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, and the peel of one lemon. Cut half a pound of fat bacon into thin slices; then put it into a jug, first a layer of hare and then one of bacon; proceed thus till the jug is full: stop it close, that no steam may


Coniglio In Salsa Piccante Rabbit

(Vegetables), (The Cook's Decameron: A Study In Taste)
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies. Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over and put them into a frying-pan with two ounces of butter and fry for about ten minutes. Then add half a stick of celery, parsley, an onion, half a ca


Fruit Tarts Or Pies.

(Pastry.), (The Jewish Manual)
A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it. Acid fruits are best stewed before putting into a pie: the usual proportions are half a pound of sugar to a quart of fruit--not quite so much if the fruit is ripe; the fruit should be laid high in the middle of the dish, to make the pie a good shape. It is t


Grated Cucumber Sauce

(Sauces), (Made-over Dishes)
Peel a good-sized tomato, cut it into halves and press out the seeds; chop the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a dash of pepper, or, if you have it, a little sweet pepper chopped fine; you may add also a little celery chopped very fine, or celery seed, and a teaspoonful of onion juice; rub your spoon with a clove of garlic,



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