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the day.
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Recipes
Soak a fresh tongue over night. In the morning take the skin off by
boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
little parsley. Fry all together for a...
And as for your juries--who would not set o'er them
A jury of tasters, with _woodcocks_ before them?
MOORE.
Woodcocks should not be drawn, as the trail is by the lovers of "haut
gout" considered a "bonne bouche." Truss...
Gather them while quite small and tender. Keep them in salt and water,
till you get through collecting them--changing the water as often as
once in four or five days. Then scald them with hot salt and water, let
them lie in it till cool, then turn o...
Koorma is usually made from mutton or veal. Mince an onion, a little
green ginger, and a tiny bit of garlic and add to a cup of buttermilk.
Cover a pound of mutton with this and allow to stand for a while. The
mutton may either be fresh or left-over...
Almond pudding is a delightful dessert that has been enjoyed for centuries. Its rich, creamy texture and nutty flavor make it a favorite among dessert lovers. This almond pudding recipe, also known as Almond Pudding, No. 2, is a classic rendition that use...
Three pounds of the neck, or spare ribs, of fresh
pork, which you can buy at the packing houses for three cents a pound,
can be made into a capital dinner, which will cost only about twenty
cents, by following the above receipt.
...
Curry sauce is a flavorful and aromatic sauce that is widely used in various cuisines around the world. It is a versatile condiment that adds a burst of flavors to any dish it is used with. Although the exact origins of curry sauce are unclear, it is beli...
History of Sweet Potato Croquettes:
Sweet potato croquettes have a rich history that can be traced back to ancient times. The sweet potato itself is native to Central and South America and has been cultivated for thousands of years. It was brought to Eur...
Preserved Apricots Recipe
Introduction:
Preserving fruit has been a culinary practice for centuries, allowing us to savor the flavors of seasonal fruits long after their harvest. One such delicacy is preserved apricots, a delightful treat that brings a b...
Boil your pullets. Put a quart of oysters over the fire till they are
set; strain them through a sieve, saving the liquor, and put into it two
or three blades of mace, with a little thyme, an onion, parsley, and two
anchovies. Boil and strain all th...
Minestra Alla Casalinga, or Homestyle Vegetable Soup, is a classic Italian dish that showcases the simplicity and versatility of fresh vegetables. This comforting soup has a rich history and has been a staple in Italian households for generations.
The or...
Cut the liver small: and to one bird take but six oysters; parboil them,
and put them into a stewpan with the liver, a piece of butter, some
parsley, green onions, pepper and salt, sweet-herbs, and a little
allspice; let them stand a little over the...
Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
salt, and 2 tablespoonfuls of sugar together; sift them; add 2
well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that
has been strained. Beat until light. Bake on th...
Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of
sugar, and a little salt. Beat the yolks of three eggs to a cream and
add to the batter, then the whites ...
One cup thick sour cream, pinch of salt, one egg, one half cup sugar,
scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and
flour together, lay the raisins round on the top; bake with two crusts.
...
Put into a stewpan a large handful of salt, a pint of water, a clove of
garlic, onions, and all sorts of sweet kitchen herbs, the greater
variety the better, only an equal quantity of each. Boil the whole half
an hour over a slow fire; let it settle...
Cover them with water, and fifteen minutes will boil them.
Sauce--celery, liver, mushroom, or onion sauces.
...
Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large
handful; put them into a stone jar, with a gallon of the best vinegar;
tie it down very close, and let it stand a fortnight in the sun, shaking
the jar every day. Bottle it, and...
Pickles should be kept in unglazed earthen jars, or wooden kegs.
Sweetmeats keep best in glass jars; unglazed stone pots answer very well
for common fruit. A paper wet in brandy, or proof spirit, and laid on
the preserved fruit, tends to keep it fro...
MISS BEEMER.
Two cups molasses, one half cup of shortening (lard), three fourths cup
boiling water, one tablespoon each of ginger, cinnamon and saleratus,
(soda) two tablespoonfuls vinegar, three and one half cups of flour, one
teaspoon salt (eve...
From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.
Two quarts of water to one quart of fresh chestnuts. If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done ...
Use three small lettuce heads, clean, drain, chop and put into a
saucepan with a tablespoonful of butter, cover and let steam for a few
minutes, then add two quarts of good soup stock or one quart each of
stock and milk, add a half-cup of rice and b...
Parsley Butter is a delightful addition to any meal, bringing a burst of flavor and freshness. This classic recipe has been enjoyed for centuries, with its origins rooted in European culinary traditions. It is incredibly versatile and can be used as a spr...
MRS. W. R. DEAN.
Two dessertspoons marmalade, two cups bread crumbs, butter size of two
walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the
butter and mix with the bread crumbs, marmalade and sugar, add the eggs
well beaten an...
Take your gooseberries and wash them well, cut off the stalk and the
black tip of each. Stew them with sugar till they are tender, just
covered in water. Do not let them burn. If you have not time to attend to
that put them in the oven in a shallow dish s...