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.
Cheap Fish And Meat Dinners.), (Twenty-five Cent Dinners For Families Of Six)
Cut in two inch pieces two pounds of the neck of beef, (cost twelve cents,) brown them quickly in one ounce of drippings, (cost one cent,) season them with pepper and salt, put them into a pudding dish in layers with one cents' worth of chopped onion, and one quart of potatoes, (cost three cents,) peeled and sliced; add enough cold water to cover the
Frozen Desserts), (The International Jewish Cook Book)
To the juice of two lemons take three-quarters of a pound of loaf sugar, two or three tablespoons of rum and one pint of water. Rub the rind of the lemons onto the sugar, then boil the sugar and water together for fifteen minutes, add the lemon juice and rum, mix well, strain, and set aside to cool. Then put the mixture into the freezing can and freeze till
Vegetables.), (The Cookery Blue Book)
Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all the water has cooked away, leaving nothing but the butter.
Foreign Dishes), (365 Foreign Dishes)
Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.
Desserts), (The Community Cook Book)
Three eggs, one scant cup flour, one cup sugar, one and one-half teaspoonful baking powder, three tablespoonfuls water, two tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of eggs, add sugar, then water, lemon rind and juice, then the whites beaten stiffly, finally the flour and baking powder, sifted together. Stir quickly and well.
Preserved Fruit), (The International Jewish Cook Book)
To three pounds of sweet and one pound of sour cherries allow two pounds of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon bark and cloves. Put in the sweet cherries first, adding the sour ones half an hour later; boil down thick and cover the jars with brandied paper.
Muffins And Biscuits), (The International Jewish Cook Book)
Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron. Bake and turn, browning both sides car
Poultry.), (The Lady's Own Cookery Book)
Draw, truss, and season the pigeons with salt and pepper, and make a nice puff; roll each pigeon in a piece of it; tie them in a cloth, but be careful not to let the paste break. Boil them in plenty of water for an hour and a half; and when you untie them take great care they do not break; put them into a dish, and pour a little good gravy to them.
), (Plain Cookery Book For The Working Classes)
Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk, in a covered basin, for a quarter of an hour; then add a very little grated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up all together until thoroughly mixed, and then boil the pudding in a buttered basin or tea-cup, as directed in preceding cases.
), (Armour's Monthly Cookbook)
One third cup of Armour's Simon Pure Leaf Lard and one third cup of butterine, two cups of white sugar, the yolks of four eggs, one cup of cold water, two heaping cups of flour sifted with two teaspoons of baking powder, one cup each of raisins and nuts. Fold in the whites of four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon. Ic
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