BLUEBERRIES
Wash and pick over carefully, drain off all the water, sprinkle powdered
sugar over them and serve with cream or milk.
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BLACKBERRY JELLY
Follow the recipe for Currant Jelly. ... BLACKBERRY WINE
Measure your berries and bruise them; to every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring occasionally), then strain off all the liquor into a cask; to every gallon add two pounds of sugar; cork tightly and le... BLANC MANGE
Heat one quart of milk to boiling point. Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk. Beat two whole eggs with one-half cup of sugar until light, and add a tiny pinch of salt. When the milk begins to boil, add a piece of bu... BLANCMANGE
Eight calf's feet. Three quarts of water. A pint of white wine. Three lemons. The whites of six eggs. Half an ounce of cinnamon. Half a pound of loaf-sugar, broken into lumps. Endeavour to procure calf's-feet, that have been nicely singed, b... BLANCMANGE.
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; when the isinglass is dissolved, strain the milk into a basin; sweeten with four ounce... BLANKENBERG BEEF
The real name of this dish is _Miroton de la Concierge_, and it is currently held that only _concierges_ can do it to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a dessert-spoonful of flour, and... BLANQUETTE OF VEAL
Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley o... BLANQUETTE OF VEAL.
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal... BLINTZES
Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powde... BLITZ KUCHEN
Take one cup of powdered sugar, one-half cup of butter, one cup of pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice of one lemon, five or six eggs. Beat sugar with two whole eggs; add butter, beat until foamy; after that the flour ... BLUE COD SALAD
Any remains of smoked blue cod that may have been left from a meal make an excellent salad either with just a simple dressing of oil and vinegar and a lettuce, or with a mayonnaise or salad dressing. Follow the directions for fish salad, but do not put an... BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all th... BLUEBERRIES
Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk. ... BLUEBERRIES
To twelve quarts of berries take one quart of sugar and one pint of water. Put water, berries, and sugar in preserving kettle; heat slowly. Boil sixteen minutes, counting from the time the contents of the kettle begins to bubble. ... BLUEBERRY CAKE
1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and b... BLUEBERRY MUFFINS
2 cups flour 4 teaspoons Dr. Price's Baking Powder 3/4 teaspoon salt 1 teaspoon sugar 1-1/4 cups milk Sift together dry ingredients. Mix in gradually milk to make soft dough. Half fill greased muffin rings placed on hot greased griddle or shaped lightly w... Bobotee
While mutton belongs to the red meats, when carefully cooked it may be used in many ways in which you would use chicken or veal. Capers and tomato, with a slight flavoring of mint, are more agreeable with mutton than with almost any other meats. ... BOEUF À LA FLAMANDE
Take the raw beef, either rump-steak or fillet, and brown it in the pan in some butter. Then add a little boiling water. Add then six or eight chopped shallots, the hearts of two celeries chopped, a few small and whole carrots, pepper, salt, two cloves. B... BOHEMIAN CREAM
Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted, this must be whipped to a froth. Drain if needed. Put in cups and set on ice for several hours. Serve with lady lingers. ... BOHEMIAN KOLATCHEN
Make kuchen dough. Add a little cinnamon and mace and one teaspoon of anise seed, well pounded, or flavor to taste. Let rise till very light, then take out on mixing board and roll out to about one-half inch in thickness. Cut in rounds three inches in dia... BOHEMIAN POTATO PUFF
Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little; add one teaspoon of salt and return to the stove. It is better to boil the potatoes in salt water and add more salt if necessary after mash... BOHEMIAN SALAD
Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets. Sprinkle with finely chopped onion, cover with French dressing, toss and serve. ... BOILED APPLE DUMPLINGS
Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour. To a second cup of flour, add two teaspoons of baking powder; add this to the batter and as much more flour as is necessary to make a soft dough. Roll out... BOILED BEANS
Select small, young string beans, string them carefully and boil in salt water, in a brass kettle, until tender, and throw them on a large, clean board to drip. Next morning press them into a jar, with alternate layers of salt and beans, and proceed as wi...