Beet Salad
Slice cold boiled beets; cut into neat strips, and serve with white
crisp lettuce; pour over a mayonnaise dressing; or slice the beets and
put in layers with slices of hard boiled eggs, or, with new potatoes and
serve on lettuce with French dressing garnished with water cress.
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Beef To Stew
Take a pound and a half of the fat part of a brisket, with four pounds of stewing beef, cut into pieces; put these into a stewpan, with a little salt, pepper, a bunch of sweet-herbs and onions, stuck with cloves, two or three pieces of carrots, two ... Beef To Stew Another Way
Put three pounds of the thin part of the brisket of beef and half a pound of gravy beef in a stewpan, with two quarts of water, a little thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, and an onion; let it stew six hours or m... Beef Tongue Boiled
(Lingua di bue lessa) The tongue is boiled like the beef. When half cooked remove the skin, which is not nice to see and has no nutritious elements, although it is served with a puree of peas, or spinach or potatoes or beans, etc. But it can be s... Beef Tongue With Olives
(Lingua di bue alle olive) Scald the tongue and peel off the skin. Then put it back to boil until fully cooked. Melt a piece of butter and brown half a medium sized onion cut in slices. When the onion is browned remove it from the butter and di... Beefsteak
Different kinds of steak need to be cooked in different ways. Tenderloin, porterhouse, and sirloin are best broiled over a hot fire, or pan broiled by being turned frequently on a very hot skillet, with only the fat that comes from the steak itself.... Beefsteak With Oyster Blanket
Broil an inch-thick sirloin steak, remove to platter, spread with butter, sprinkle with salt and pepper; cover steak with one pint of oysters, sprinkle with salt and pepper, dot with butter, place on grate in hot oven until the oysters are plump. ... Beefsteaks Plain
When you happen to have a clear fire, the steaks may be cooked on a gridiron over the fire; the steaks must be turned on the gridiron every two or three minutes. This precaution assists very much in rendering the meat more palatable and tender, as i... Beer
Very poor families sometimes spend every day for beer enough to buy them a good, wholesome meal, because they think it makes them strong. Beer, like all other liquors, is of no value whatever in making strength; it only nerves you up to spend all yo... Beer For Nursing Women
It is generally believed that women who drink malt liquor are able to nurse children to greater advantage than those who do not use it. The fact is that while the quantity of milk may be increased, its nourishing quality will be impaired. There may ... Beer Of Essential Oils
Mix a couple of quarts of boiling water with a pint and a half of molasses. Stir in five quarts of cold water, then add ten drops of the oil of sassafras, ten of spruce, fifteen of winter-green, and a tea-spoonful of essence of ginger. When just luk... Beer Or Ale
O, Peggy, Peggy! when thou goest to brew, Consider well what you're about to do; Be very wise, very sedately think That what you're now going to make is _drink_; Consider who must drink that drink, and then What 'tis to hav... Beerf Bouilli Another Way
Take about eight or nine pounds of the middle part of the brisket; put it into your stew-kettle (first letting it hang up for four or five days) with a little whole pepper, salt, and a blade or two of mace, a turnip or two, and an onion, adding abou... Beet Relish
One quart chopped beets, one quart chopped cabbage, one cup ground horseradish, one cup brown sugar, salt and pepper to taste. Pour over enough vinegar to moisten well about three cups. Heat and seal. ... Beet Salad
Slice cold boiled beets; cut into neat strips, and serve with white crisp lettuce; pour over a mayonnaise dressing; or slice the beets and put in layers with slices of hard boiled eggs, or, with new potatoes and serve on lettuce with French dressing... Beet-root
Beet-root must be boiled in strong salt and water, to which add a pint of vinegar and a little cochineal. When boiled enough, take it off the fire, and keep it in the liquor in which it has been boiled. It makes a pretty garnish for a dish of fish, ... Beet-root And Turnips
Boil your beet-root in salt and water, with a little cochineal and vinegar; when half boiled, put in your turnips pared; when they are done enough, take them off, and keep them in the same liquor in which they were boiled. ... Beetroot Salad
2 medium-sized beets. Hard-boiled yolk of 1 egg. Tablespoon chopped watercress. Pepper and salt to taste. Sauce No. 176. Peel and slice the beets (about a quarter of an inch thick), and pile the slices in a glass dish or bowl, sprinkl... Beets
Wash the beets carefully without breaking the skin. Cover with boiling water and boil until tender. Take from the boiling water and drop into cold. Rub off the skin, cut in thin slices and serve at once with salt and butter. ... Beets
Wash the beets carefully to avoid breaking the skin, and do not cut off the fine roots, as this will bleed and spoil them. Put on in boiling water and cook from an hour and a half to three hours. Test with a wooden skewer. Cut in slices or dice and ... Beets
Beets should not be cut or scraped before they are boiled, or the juice will run out, and make them insipid. In summer, they will boil in an hour--in winter, it takes three hours to boil them tender. The tops in summer are good boiled for greens. Bo... Beets
Young beets have to be washed carefully to avoid breaking the skin, and have roots and half an inch of the tops left on while cooking. They should be kept covered with salted boiling water, and cooked until tender, allowing at least an hour for new ... Beets And Butter Sauce
Boil three or four beets until tender in fast boiling water, slightly salted, which must entirely cover them. Then scrape off the skin, cut the beets into slices, and the slices into strips. Melt an ounce of butter, add to it a little salt, pepper, ... Belgian Faggots
These may be prepared with sheep's pluck, or even with bullock's liver, and other similar parts of meat; but a pig's pluck is preferable for the purpose. Chop up the heart, liver, lights, and the fat crow; season well with pepper, salt, allspice, th... Belgian Hare
2 rabbits 1 quart sour cream Thin slices of fat bacon Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on... Berlinerkrands A Norwegian Cake
Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and ... Beverages
Coffee The coffee-tree is a much-branched tree of the cinchona family, not exceeding twenty feet in height, and much resembling a cherry-tree. Its pale green leaves are about six inches in length. The flowers are in clusters in the axils of the l...