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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.



Boiled Cabbage

(Different Kinds Of Vegetables), (Cookery For Little Girls)
A nice way to serve cabbage hot is to chop fine after it has soaked half an hour in cold water, put on in boiling salted water, and cook in an open kettle with a pinch of soda, about forty minutes or until tender. Then drain and serve immediately with butter, pepper and salt, or with white sauce. Some people prefer to add simply a little vinegar, so f


Chicken Soup

(), (50 Soups)
Take three young male chickens; cut them up; put them in a saucepan with three quarts of veal stock. (A sliced carrot, one turnip, and one head of celery may be put with them and removed before the soup is thickened.) Let them simmer for an hour. Remove all the white flesh; return the rest of the birds to the soup, and boil gently for two hours. Pour a


Spinach Pudding

(Vegetables.), (The Golden Age Cook Book)
Make a sauce of one ounce and a half of butter, one ounce of flour, a scant half cup of rich milk, half a teaspoonful of sugar, a grating of nutmeg, if liked, and salt and pepper to taste. When this comes to a boil, add an even cupful of spinach that has been cooked and finely chopped, and from which the water has been well pressed out. Remove from t


Browned Bread Crumbs.

(Sauces.), (The Jewish Manual)
Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying.


Pea Soup No 3

(Soups.), (The Lady's Own Cookery Book)
To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon. Set it on the fi


Baked Pears.

(General Remarks.), (The Jewish Manual)
Peel them and stick a couple of cloves in each pear, place them in a deep dish, with half a pound of brown sugar and a little water, let them bake till quite tender.


Saute Of Turnips

(Vegetables), (The Art Of Living In Australia)
6 Turnips--1 1/2d. 1 oz. Butter 1 gill Stock 1 teaspoonful Sugar 1 teaspoonful Salt--1d. Total Cost--21/2 d. Time--Half an Hour Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown. Pour on the stock, bring i


Egg Plant Croquettes

(), (Vaughan’s Vegetable Cook Book)
Peel, slice and boil until tender, mash and season with pepper and salt; roll crackers or dry bread, and stir into it until very thick. Make into croquettes or patties; fry in hot lard or with a piece of salt pork.


English Muffins.

(Foreign Dishes), (365 Foreign Dishes)
Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let ba


Raisin Sandwiches

(Sandwiches And Drinks), (Cookery For Little Girls)
Spread thinly sliced brown bread with butter first, then with raisins, seeded and chopped.



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