BRAN MUFFINS
Sift one-half cup of white flour with one teaspoon of soda; mix three
tablespoons of molasses with one tablespoon of butter, add two cups of
bran, one and one-half cups of sweet milk, then add the flour and
one-half teaspoon of salt, stir all together; one-half cup of chopped
dates or raisins may be added if so desired. Bake in muffin-pans in a
moderate oven thirty minutes.
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BOUILLON
Put on one three-pound chicken to boil in six quarts cold water. Take one and one-half or two pounds of beef and the same quantity thick part of veal, put in a baking-pan, set in the stove and brown quickly with just enough water to keep from burning. Whe... BOUILLON
Buy a soup bone, cook with a chopped onion, one stalk of celery and a sprig of parsley until meat falls from bone. Season with salt and pepper. Strain the broth into a bowl and stand aside until perfectly cold. Then remove the cake of fat formed on top of... BOUILLON
Allow eleven ounces of finely ground coffee to each gallon of water. This will serve twenty five persons with one coffee cup each, and forty persons with after-dinner cups. The better way to make a large quantity of coffee without an urn is to purchase a ... BOUILLON. MRS. W. C. DENMAN.
Take three pounds of lean beef (cut into small pieces) and one soup bone; cover with three quarts of cold water, and heat slowly. Add one tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed herbs, one or two onions, and boil slowly fiv... Boulettes.
Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a f... BRABANT PANCAKE
Put half a pound of rice in hot milk till it has absorbed all it can and is tender. Beat lightly the yolks of three eggs, beating in a lump of fresh butter the size of a pullet's egg; add powdered sugar and the whites of the eggs well beaten. Put the rice... BRAIN (APPETIZER)
Cook brains, let cool and add salt; beat up with chopped onions, juice of one and a half lemons and olive oil. Serve on lettuce leaves. ... BRAIN SALAD
Scald brains with boiling hot water to cleanse thoroughly. Boil until tender, in fresh cold salt water, being careful to remove from water while it is yet firm. Slice lengthwise and lay in dish. Pour over one-half cup of vinegar, which has been sweetened ... BRAINS (SWEET AND SOUR)
Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a little salt and a crust of rye bread. Lay the brains upon this bed of herbs and barely cover with vinegar and water. B... BRAINS WITH EGG SAUCE
Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in the brains with a little marjoram; let it cook gently for one-half hour. Mix yolks of two eggs, juice of a lemon, a ... BRAISED LEG OF MUTTON
1 Leg of Mutton--1s. 3d. 1 Rasher of Ham--2d. 1 fagot of Herbs 20 Peppercorns--1/2d. 1 1/2 oz. Butter--1d. 2 Carrots 1 Turnip 1 Onion 1 quart Stock--1d. Total Cost--1s. 71/2 d. Time--Four Hours. Put the butter into a saucepan, and wh... BRAISED OXTAILS
Two oxtails, jointed and washed; six onions sliced and browned in pot with oxtails. When nicely browned add water enough to cover and stew slowly one hour; then add two carrots, if small; one green pepper, sprig of parsley, one-half cup of tomatoes and si... BRAN BISCUITS
2 cups whole wheat flour 3/4 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 teaspoons shortening 1 cup milk 4 tablespoons cut raisins Mix well flour, salt and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; a... BRAN BREAD
Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well. Add one cup of molasses and four cups of sweet milk. Use chopped nuts or raisins or both as desired. This will make three or four f... BRAN MUFFINS
Sift one-half cup of white flour with one teaspoon of soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups of bran, one and one-half cups of sweet milk, then add the flour and one-half teaspoon of salt, stir all together; on... BRANDIED CHERRIES
Select the largest sweet cherries for this purpose, leaving the stems on. Allow half a pound of sugar to every pound of fruit, and a pint of good brandy for every five pounds of fruit. Make a syrup of the sugar, using as little water as possible. Pour it ... BRANDIED CHERRIES.
Put into a large wide mouthed bottle very ripe black cherries, add to them two pounds of loaf sugar, a quart of brandy, and a few cloves, then bruise a few more cherries, and simmer with sugar, strain and add the juice to the cherries in the bottle, cork ... BRANDIED PEACHES
Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to a pound of fruit, and a pint of the best brandy to every four pounds of peaches. Make a syrup of the sugar with enough water to just dissolve it, and boil about ha... BRANDIED PEARS
Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches. Only young, tender, fresh vegetables should be canned. Time your work by the clock, not by guess. Weigh and measure all material accurately. Take no risks. Food is too valuable. Most fr... BRANDIED QUINCES
Select large yellow, pear-shaped quinces, and peel and quarter them. Take out the cores and throw into cold water, until all are pared. Then boil until tender, so they can easily be pierced. Take them out with a perforated skimmer and weigh. Then take thr... BRANDY SAUCE
Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick. ... BRAZILIAN STEW
2 lbs. Leg of Beef--5d. 1 Onion 1 Carrot 1 tablespoonful Vinegar 1 doz. Peppercorns--1/2d. Total Cost--51/2 d. Time--Three Hours Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar. Slice in the vegetables, add the pep... Bread
Bits of cold broiled or roasted game may be chopped very fine, rubbed to a smooth paste either in a bowl or mortar. To each half pint of this mixture allow two tablespoonfuls of brown sauce thoroughly rubbed with the game, and the unbeaten white of one eg... Bread and Butter Custard
The better way is to cut just sufficient bread for each meal so that there will be really no left-overs. If, however, a few slices are accidentally left, put them aside in a can or jar, never in the regular bread box with the bread; one or two slices will... BREAD AND BUTTER PUDDING
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager. One pint of flour, one heaping teaspoonful of baking powder, lump of butter the size of a hickory nut, one pinch of salt, wet up with milk to a thick batter as stiff as for gems; add one pint o... Bread and Molasses Pudding
Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream. ... BREAD AND ROLLS
Bread, called the "Staff of Life," on account of its nutritive value, should head the list of foods for human consumption. Bread making should stand first in the "Science of Cooking," as there is no one food upon which the comfort, health and well-being o... BREAD CAKE
From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager. One and one-half pounds flour; one pound white sugar; ten ounces of butter; one-half teacup sweet milk; one-half teacup good yeast; four eggs; one cup of currants and seed-less raisins, chopped an...