Meals

A Fine Beefsteak Pie. (Receipts For Invalids.), (The Jewish Manual)
A Fine Beefsteak Pie Recipe History: Beefsteak pie has a long history and is a traditional British dish. It originated in the 18th century and was popularized as a hearty and warming meal. It was a favorite among working-class families and often served at pubs. The combination of tender beefsteak, flavorful seasonings, and a buttery pastry crust makes this

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Madras Baked Fish. (Foreign Dishes), (365 Foreign Dishes)
Madras Baked Fish Recipe Introduction: Madras Baked Fish is a flavorful and aromatic dish that originated in the coastal regions of Madras, a city in Southern India. This recipe combines the traditional Indian spices with the delicate flavors of fish to create a delicious and wholesome dish. The technique of baking the fish helps to retain its natural moist

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20 Ham Sandwich (August.), (365 Luncheon Dishes)
Toast saltine biscuit, butter and spread with potted ham. Put two together, serve hot.

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Cabbage And Bacon Soup (Soups.), (The Art Of Living In Australia)
Cabbage and Bacon soup is a classic recipe that combines the smoky flavors of bacon with the earthiness of cabbage. This soup has a long history and was a staple in many households, particularly in the colder months when hearty soups were often served. Fun fact: Cabbage has been cultivated for over 4,000 years and was widely used in ancient civilizations suc

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Roast Lamb (German), (Pennsylvania Germans)
Roast Lamb Recipe: History of the Recipe: Roast lamb is a classic dish that has been enjoyed for centuries. Lamb has been a popular meat choice in many cultures around the world for its tender texture and distinct flavor. The tradition of roasting lamb can be traced back to ancient times, where it was often prepared for special occasions and feasts. In many

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Cologne Water (Practical Cookery.), (The Most Valuable And Original Receipts)
Turn a quart of alcohol gradually on to the following oils: a couple of drachms of the oil of rosemary, two of the oil of lemon, or orange-flower water, one drachm of lavender, ten drops of oil of cinnamon, ten of cloves, and a tea-spoonful of rosewater. Keep the whole stopped tight in a bottle--shake it up well. It will do to use as soon as made, bu

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Lettuce Salad (), (Vaughan’s Vegetable Cook Book)
Lettuce leaves whole or shredded are served with vinegar, salt, pepper, mustard and a little sugar, or with a French or mayonnaise dressing; or it is shredded and mixed with veal and egg, sweetbreads, shrimps, cress, cucumber, tomatoes or other salad material and is treated with the various salad dressings, mentioned above.

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Curry No 4 (Meats And Vegetables.), (The Lady's Own Cookery Book)
Skin and prepare two chickens as for a fricassee; wash them very clean, and stew them in a pint and a half of water for about five minutes. Strain off the liquor, and put the chickens in a clean dish. Slice three large onions, and fry them in about two ounces of butter. Put in the chickens, and fry them together till they are brown. Take a quarter of

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Polenta With Sausages (), (The Italian Cook Book)
(Polenta colle salsicce) The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste. The polenta is practically cornmeal and it is made with the so-called farina gialla or yellow flour. The ingredients for a good p

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Essence Of Lemon (Macaroni, Etc.), (Nelsons Home Comforts)
This well-known essence is extracted from the little cells visible in the rind of lemons, by submitting raspings of the fruit to pressure. The greater portion of the oil of lemons sold in England is imported from Portugal, Italy, and France. It is very frequently adulterated with oil of turpentine. In order to present the public with a perfectly pure

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