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Featured Recipe


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 Olives

(Meats And Vegetables.), (The Lady's Own Cookery Book)
Take a rump of beef, cut into steaks, about five inches long and not half an inch thick. Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape. Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; fry them brown; have ready some good gravy, with a few truffles, morels,


Creamed Salmon

(Meats.), (My Recipes Tried And True)
MISS H. BARCLAY. One can salmon minced fine, draw off the liquor. For the dressing, boil one pint milk, two tablespoons butter, salt and pepper to taste. Have ready one pint of bread crumbs, place a layer in the bottom of the dish, then a layer of fish, then a layer of dressing, and so on, leaving crumbs for the last layer, and bake till brown.


Boston Brown Bread

(Bread, Yeast, Gems, Etc.), (Cloud City Cook-book)
Two cups sour milk, one cup sweet milk, one-half cup molasses, two cups Indian meal, two cups graham flour, one teaspoon salt, one teaspoon soda. Steam five hours. Bake one-half hour in a slow oven. --Mrs. J. M. Raymond. * * *


Tomato Macaroni. Exchange.

(Eggs.), (Recipes Tried And True)
Break macaroni in pieces three inches long and boil until tender. Butter a deep dish, and place a layer of pared and sliced tomatoes on the bottom (if canned, use them just as they come from the can); add a layer of the stewed macaroni, and season with salt, pepper, and bits of butter; add another layer of tomato, and so on until the dish is as full as desir


Cream Of Corn Soup

(Soups), (The International Jewish Cook Book)
Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add th


Spanish Rice.

(Foreign Dishes), (365 Foreign Dishes)
Cut cooked veal into small pieces; season and moisten with a rich beef gravy. Pour into a deep pie-dish. Then make a cover with mashed potatoes moistened with cream; sprinkle with bits of butter and let bake until brown. Serve hot.


21 Beef Roll

(December.), (365 Luncheon Dishes)
1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop the meat fine, season. Beat the eggs well and add to the meat; when well mixed, roll it up closely, put into a dripping pan and bake an hour. To be eaten cold.


Rechauffee Of Beef

(Beef--cooked), (Made-over Dishes)
Chop enough cold cooked corned beef to make a pint; chop the same quantity of cold boiled potatoes; mix the two together. Put them into a stewing pan, add one pint of stock; simmer for just a moment; take from the fire, add two eggs well beaten, a dash of pepper; turn the mixture into a baking dish and bake in a quick oven twenty minutes.


White Layer Cake. Mrs. A. C. Ault.

(Cheese.), (Recipes Tried And True)
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.


Green Cucumber Pickle

(Pickles And Catsup), (Favorite Dishes)
From MRS. PARTHENIA P. RUE, of California, Lady Manager. For two gallons of pickles, place the cucumbers in salt and water for three days; then rinse in fresh water. One teacupful of whole white mustard; one handful of whole cloves; allspice and black pepper; a teacupful of broken cinnamon. Put all into a large thin bag and boil in one quart vinegar. Put two



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