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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.

Rice Fruit Tarts.

(General Remarks.), (The Jewish Manual)
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sweeten with white sugar, and when nearly cold, line a dish with it, have ready some currants, raspberries, cherries, or any other fruit, which must have been previously stewed and sweetened, fill the dish with it; beat up t

Rump Of Beef With Onions

(Meats And Vegetables.), (The Lady's Own Cookery Book)
Having extracted the bones, tie it compactly in a good shape, and stew it in a pan that will allow for fire at the top. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, which is better, a large bunch of kitchen herbs, pepper and salt. When the beef is nearly half done, add a good quantity of onions. The beef being

Military Prunes

(Belgian), (The Belgian Cook-book)
This sweet is liked by children who are tired of rice pudding. Boil your rice and when tender mix in with it the juice of a boiled beetroot to which some sugar has been added. Turn it into a mold and when cold remove it and serve it with a spoonful of raspberry preserve on the top or with some red plums round it. [_Pour la Patrie._]

Hot Chocolate

(Beverages), (The International Jewish Cook Book)
Scrape two ounces of unsweetened chocolate very fine, add three tablespoons of sugar, small piece of stick cinnamon and one cup of boiling water; stir over moderate heat until smooth, then add three cups of hot milk. Return to the fire for a minute, do not let it boil, remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.

28 Potted Chicken

(August.), (365 Luncheon Dishes)
Take the good meat from a cold roast or boiled chicken and to every lb. allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a small grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a paste. Put it into small jars an

Sweet And Sour Fish

(Fish), (The International Jewish Cook Book)
Place the fish in strong salt water for one hour before cooking. Take three parts of water and one of vinegar, put in saucepan with some sliced onions and some raisins, and let boil until tender. Add brown sugar to taste, a piece of rye bread from which the crust has been removed, and some molasses. Boil the sauce, then place the fish in and let all cook twe

Black Bean Soup With Mock Meat Balls

(Entrees.), (The Golden Age Cook Book)
Soak over night a pint of black beans in a quart of water. In the morning drain, and cover with fresh water, set the saucepan on the stove; when the water comes to a boil drain it off and add a quart of fresh water. Cut fine an onion, and with a few slices of carrot and turnip and green pepper fry in a heaping tablespoonful of butter, add to the bean

Lemon Cream Frothed

(Confectionary.), (The Lady's Own Cookery Book)
Make a pint of cream very sweet, and add the paring of one lemon; let it just boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.

Jelly Roll

(Puddings And Other Desserts), (The New Dr. Price Cookbook)
1 cup sugar 1/3 cup cornstarch 1/3 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor. Sweetened whipped cream may be used instead of this filling.

(soubise Blanche.)

(Soups.), (The Art Of Living In Australia)
1 pint of Milk--2d. 1 oz. Butter--1d. 4 Onions Salt and Pepper 1 pint White Bone Stock Dry Crusts--1d. Total Cost--4d. Time--One Hour. Peel and slice up the onions and put them into a saucepan with the butter; make them very hot, and then cover them down and leave them to cook by the side of the fire for an hour, but they must not get any col

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