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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.



Beef Gravy To Keep For Use

(Sauces.), (The Lady's Own Cookery Book)
Cover a piece of six or eight pounds with water; boil it for twenty minutes or half an hour: then take out the meat, beat it thoroughly, and cut it in pieces, to let out the gravy. Put it again into the water, with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, and some whole pepper. Let it stew, but not boil, till the meat is quit


Sugar Butter Cookies

(Cake), (The Community Cook Book)
One and one-half cup sugar, one cup butter, three eggs, four cups flour, one teaspoonful soda in a little hot water, one cup chopped walnut meats, one cup chopped raisins. Cream the sugar and butter; add the eggs, well beaten, then the flour, nuts and raisins, last the soda. Drop on buttered pan and bake in hot oven.


Whipt Cream

(Pastry Cakes), (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)
A quart of cream. A quarter of a pound of loaf sugar, powdered. Half a pint of white wine and Half a gill of brandy mixed. Eight maccaroons, or more if you choose. Four small sponge-cakes or Naples biscuit. Two ounces of blanched sweet almonds, pounded in a mortar. One ounce of blanched bitter almonds or peach-kernels. The juice and grated pe


Mushroom Ketchup No 1

(Sauces.), (The Lady's Own Cookery Book)
Take a bushel of the large flaps of mushrooms, gathered dry, and bruise them with your hands. Put some of them into an earthen pan; throw some salt over them; then put in more mushrooms, then more salt, till you have done. Add half an ounce of beaten mace and cloves, and the same quantity of allspice; and let them stand five or six days, stirring them


Eggplant (roumanian)

(Vegetables), (The International Jewish Cook Book)
Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.


Cabbage With Sausages

(Belgian), (The Belgian Cook-book)
Take one pound of celery, cut off the green tops, cut the stems into pieces two-thirds of an inch long; put into boiling salted water, and cook till tender. Take one-half pound potatoes, peel and slice, and add to the celery, so that both will be cooked at the same moment. Strain and place on a flat fire-proof dish. Prepare some fat slices of bacon, toast th


Apple Toddy I

(Desserts And Cakes), (Joe Tilden's Recipes For Epicures)
Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach bran


Aunt Amanda's Spice "kuchen"

(German), (Pennsylvania Germans)
1 cup butter. 2 cups granulated sugar. 1 cup of a mixture of sour milk and cream. 4 eggs. 1 teaspoonful soda. 1/2 teaspoonful cloves. 1 teaspoonful cinnamon. 1/2 teaspoonful nutmeg. 1 teaspoonful vanilla extract. 2 tablespoonfuls cocoa. 3 cups flour. Mix all like any ordinary cake. From one-half this recipe was baked an ordinary sized loaf cake.


Scotch Stewed Onions.

(Foreign Dishes), (365 Foreign Dishes)
Poach eggs as soft as possible. Butter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.


Soft Gingerbread. Mrs. M. Vose.

(Cheese.), (Recipes Tried And True)
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake.



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