Meals

Plain Fritters (Practical Cookery.), (The Most Valuable And Original Receipts)
Stir a quart of milk gradually into a quart of flour--put in a tea-spoonful of salt, and seven beaten eggs. Drop them by the large spoonful into hot lard, and fry them till a very light brown color. They are the lightest fried in a great deal of fat, but less greasy if fried in just fat enough to keep them from sticking to the frying pan. Serve them

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Waldorf Salad (Using Odds And Ends), (Cookery For Little Girls)
For four people have the little cook take four pretty red apples, cut a slice off the top, and after removing the core, carefully cut out with a teaspoon the inside of each without breaking the skin. Taking half the scooped-out apple, she must add an equal amount of celery (cut in small pieces) and chopped English walnuts, one teaspoonful salt and boi

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August (A Catalogue Of Things In Season.), (The Lady's Own Cookery Book)
Fish. Codlings, some turbot, which goes out this month, skate, thornback, maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, Berwick and fresh water trout. Game and Poultry. Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, quails, w

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Cowslip Wine No 1 (Wines, Cordials, Liqueurs, &c.), (The Lady's Own Cookery Book)
To twenty gallons of water, wine measure, put fifty pounds of lump sugar; boil it, and skim it till it is very clear; then put it into a tub to cool, and, when just warm, put to it two tea-spoonfuls of ale yest. Let it work for a short time; then put in fifteen pecks of cut cowslips, and the juice of twenty large lemons, likewise the outward rinds pa

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Frying Batter (Salads And Sauces), (The Art Of Living In Australia)
The history of frying batter dates back to ancient times when people discovered the art of frying food. Frying was originally used as a preservation method for food, as frying created a crispy exterior that could help seal in the moisture and preserve the food for a longer period of time. Over the years, different cultures developed their own variations of f

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Vegetable Oyster (Vegetables), (Favorite Dishes)
From MRS. E. S. THOMSON, of Maryland, Lady Manager. Do not wash prairie chickens. Cover this breasts with very thin slices of bacon, or rub them well with butter; roast them before a good fire, basting them often with butter. Cook twenty minutes, salt and pepper them, and serve on a hot dish as soon as cooked. _Sauce for the above_--First roll a pint of dry

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Frozen Plum Pudding (Frozen Puddings And Desserts), (Ice Creams, Water Ices, Frozen Puddings)
1 quart of milk 1/2 pint of cream 6 ounces of sugar 1 tablespoonful of granulated gelatin 2 teaspoonfuls of vanilla Cover the gelatin with a little cold milk and stand it aside for fifteen minutes. Put the remaining milk in a double boiler; when scalding hot, add the sugar and the gelatin; stir until the sugar is dissolved, take from t

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Cherry Pudding (Desserts), (The International Jewish Cook Book)
History of Cherry Pudding: Cherry pudding is a delightful dessert that has been enjoyed for centuries. Cherries have long been a popular fruit, and their use in desserts can be traced back to ancient times. In fact, cherries were first cultivated in ancient Mesopotamia around 3000 BC. The recipe for cherry pudding has evolved over time, adapting to differe

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To Preserve Citrons (), (Mrs. Mary Eales's Receipts)
Take the largest Malaga Citrons, cut them in four Quarters, scrape the Rind a little, but not all the Yellow off; cut out all the Meat; lay them in Water all Night; then boil them very tender, and lay them in Water another Night; then drain them very well, and to three Pound of Citron take four Pound of fine Sugar and two Quarts of Water; make the Su

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General Rules For A Good Dinner (General Rules For A Good Dinner.), (The Lady's Own Cookery Book)
There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-pates; and on the sideboard a plain roast joint, besides many savoury articles, such as hung beef, Bologna sausages, pickles, cold ham, cold pie, &c. some or all of these according to the number of guests, the names of which the head-servant ought

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