AMBROSIA
Fill glass with alternate layers of sliced orange and cocoanut; cover
with powdered sugar and place a maraschino cherry on the top of each.
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ALMOND PUDDING
Beat the yolks of four eggs very light with one-half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of grated white bread crumbs, then the stiffly-beaten whites of four eggs. Put in pudding form and steam from one and one-h... ALMOND PUDDING
A quarter of a pound of cocoa-nut, grated. A quarter of a pound of powdered white sugar. Three ounces and a half of fresh butter. The whites only of six eggs. A table-spoonful of wine and brandy mixed. Half a tea-spoonful of rose-water. Break ... ALMOND PUDDING, No. 1
Take the whites of seven eggs with the yolks of ten, one-half pound of pulverized sweet almonds with one-half ounce of pounded bitter almonds, one-half pound of powdered sugar and one tablespoon of orange-flower water. Beat the eggs well with the orange w... ALMOND PUDDING, No. 2
Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind. Beat the eggs for twenty minutes, then add one and one-half cups of sugar gently, and then the almonds; mix all together thoroughly. Bake in shallow pans and serve cold. ... ALMOND RICE.
Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few pounded sweet almonds and a few slices of citron; when it has simmered a short time, let it cool; place it in a mould, an... ALMOND STICKS
Grind two cups of almonds and reserve one-quarter cup each of sugar and nuts, and an egg yolk for decorating. Cream one cup of butter, add three-fourths cup of sugar, then two whole eggs, almonds and two cups of flour. Roll thin and cut in strips or squar... ALMOND STICKS--FLEISCHIG
Take one-half glass of fat, two eggs, four cups of flour, two teaspoons of baking-powder, one cup of water, one-half cup of sugar; knead lightly, and roll out not too thin. Two cups of sugar, mix with two teaspoons of cinnamon; one-half pound of grated al... ALMOND TEA-CAKES.
Take half-a-pound of flour, three ounces of which are to be put aside for rolling out the cakes, the other five ounces, with a quarter of a pound of fresh butter, are to be set before the fire for a few minutes; after which mix with it half a pound of sug... AMASTICH
Cook one pound of rice in a quart of stock for half an hour, stirring frequently. Then add a chicken stuffed and trussed as for roasting; cover closely and cook thoroughly. After removing the chicken, pass the liquor through a strainer, add the juice of a... AMBASSADOR SOUP
Cook two pounds of Brussels sprouts in boiling water. Take them out, drain them and toss them in butter for five minutes, sprinkle them with a teaspoonful of flour, and then cook them in gravy (or meat extract and water), fast boiling, over a good fire, a... AMBER MARMALADE
Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to this three times its measure of water and allow to stand overnight. Cook for ten minutes the next morning and then allow to stand until the next morning, when finish by adding as much... AMBER SOUP
From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager. Mix two tablespoons mustard with enough hot water to make smooth; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and net aside to cool; war... AMBROSIA
Fill glass with alternate layers of sliced orange and cocoanut; cover with powdered sugar and place a maraschino cherry on the top of each. ... AMBROSIA
Cut up into small pieces different kinds of fruit; then chop up nuts and marshmallows (not too fine). Mix these and sugar, not allowing it to draw too much juice. Flavor with sherry, if you like. Serve individually, putting whipped cream on the top with a... AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries, carefully picked and selected; over this, place a measure of ice-cream, vanilla flavor. Cover all with powdered sugar to the depth of one-fourth inch. Eat with spoon (if your income is ov... AMERICAN FISH
1 Flathead--1s. 1/2 pint Brown Sauce--1d. 3 oz. Fish Forcemeat 1 oz. Dripping--4d. Total Cost--1s. 5d. Time--30 Minutes. Make a forcemeat and sew it into the fish. Rub some dripping over a baking sheet, truss the fish into shape, and lay it on... AMERICAN OYSTERS
1 bottle of Oysters--1s. 1/2 pint of Milk--1d. 6 Soda Biscuits 1 oz. Butter Pepper and Salt--1 1/2d Total Cost--1s. 2 1/2 d. Time--5 Minutes Put the milk and butter into a saucepan; when it boils put in the oysters and simmer for five minute... Amherst Pudding
Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of butter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely chopped apple added, with the grated rind and jui... AMNASTICH.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir ... AN "OATMEAL LOAF"
For a loaf of oatmeal bread, place 1 cup of crushed oats, or common oatmeal, in a bowl, pour over 1/2 cup of hot milk. When luke warm, add 1 cup of sponge, or batter, reserved from that raised over night for making loaves of white bread; 1 teaspoonful but... AN "OLD RECIPE" FOR COFFEE CAKE
5 cups flour. 1 cup sugar. 1 cup raisins. 1 cup of liquid coffee. 1 cup lard. 1 cup molasses. 1 tablespoonful saleratus. Spices to taste. Mix like any ordinary cake. This is a very old recipe of Aunt Sarah's mother. The cup used may have been a little lar... AN EASY POT ROAST
Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours. ... AN EASY TRIFLE.
Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and pour over nearly a pint of thick rich custard, made of equal portions of milk and cream,... AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.
FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash fine; add two tablespoons of flour; scald with potato water; add one tablespoon of salt, one of lard, and two of sugar. Have one quart of this, and when lukewarm, add one cake of yeast, ...