Cooked Salad Dressing
One teaspoonful salt, one teaspoonful mustard, one and one-half
teaspoonful sugar, few grains cayenne, three-fourths tablespoonful
flour, yolks of two eggs, three-fourths cup of scalded milk, one-half
cup hot vinegar, one and one-half teaspoonful melted butter. Mix the dry
ingredients, add the yolks and mix thoroughly; add the scalded milk,
return to double boiler, add the hot vinegar, stirring constantly until
mixture thickens, add the butter. Cool before using.
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Compote Of Rice
Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn out molded, and send to the table garnished with any kind of rich preserves,--preferably such large fruits as peaches, pears or plums. Rice nicel... Compote Of Strawberries
Carefully pick over a quart of ripe strawberries, (cost ten cents;) put them in an earthen dish, pour over them a syrup made by boiling quarter of a pound of sugar, (cost four cents,) with one gill of water, for ten minutes; let the berries stand i... Confectioner's Pound Cake
Stir together a pound and a quarter of sugar, three quarters of a pound of butter. When of a light color, stir in twelve beaten eggs, a pound and a half of sifted flour, and mace or nutmeg to the taste. ... Confectionery Frosting
Take the white of one egg (don't beat it) and stir powdered sugar into it until it is as thick as cold cream, or as thick as it can be spread on the cake. Flavor if desired. * * * ... Coniglio Alla Provenzale Rabbit
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms. Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopp... Coniglio Arrostito Alla Corradino Roast Rabbit
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit well and braize i... Coniglio In Salsa Piccante Rabbit
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies. Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over and put them into a frying-pan with two ounces... Conserve Of Apples
Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top. With the cores and about half a glass of water make a syrup; when ... Consomme
This is nothing more than beef stock, with a little more attention given to clarifying it. It is always acceptable if the dinner to follow is composed of heavy joints and side dishes. If the party consists of more than twenty, serve one thick soup and... Consomme
To make this foundation of all sauces, take knuckle of veal and some new ham. One pound of ham will be sufficient for six pounds of veal, with onions and roots of different sorts, and draw it down to a light colour: fill up with beef broth, if there... Consomme A La Toledo Clear Soup
MISS STEVENSON. One quart stock, two eggs, two gherkins, a little red and green colouring, two tablespoonfuls cream, whites and shells of two eggs, one wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour over them the cream (... Consomme And Bouillon
Then to make the finest kind of perfectly clear soup, stir into each two quarts of cold stock the beaten white and crushed shell of one egg, place on the fire and keep stirring until it boils. Allow to cook without stirring for twenty minutes, after... Consomme Colbert
Prepare a strong consomme; add to two quarts of it a tablespoonful each of shredded young turnips and carrots and a tablespoonful of green peas; simmer until the vegetables are tender; taste for seasoning. Poach four eggs in hot water in the usual ... Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonful... Cooked Muskmelon
Miss Corson, in one of her lectures, gives the following directions for making a very nice dessert from muskmelons:--Make a rich syrup from a pound of white sugar to half a pint of water. Pare and slice the melon and boil it gently in the syrup five... Cooked Salad Dressing
One teaspoonful salt, one teaspoonful mustard, one and one-half teaspoonful sugar, few grains cayenne, three-fourths tablespoonful flour, yolks of two eggs, three-fourths cup of scalded milk, one-half cup hot vinegar, one and one-half teaspoonful me... Cooked Salad Dressing
Yolks 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar Beat yolks until creamy, add to them the mustard, salt and sug... Cooked Sweet Potatoes Fried
Take several sweet potatoes cut in slices lengthwise, not too thin. Dip each slice in melted butter and then in brown sugar, and fry in a little butter. ... Cooked Vegetable Salad
Small quantities of cooked vegetables, such as beets, string beans, asparagus, peas and boiled potatoes, make a nice salad cut into small pieces, laid on lettuce leaves and covered with French dressing. But they must be thoroughly chilled. ... Cookies
MRS. W. H. POLLEY. Three eggs, three cups sugar, one and one half cups of butter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out. ... Cookies
One cup butter, two cups sugar, one cup sweet cream. Melt the sugar and pour over the butter. Stir while it melts. After it is cold, cream it and stir in the sweet cream; after putting in the cream and mixing thoroughly, add an even teaspoon of soda... Cookies
Two cups sugar, three-fourths cup butter, one and a half cups sour milk, one teaspoon soda. Flavor with nutmeg. Flour enough to roll softly. Sprinkle sugar on top, cut and bake.--Mrs. P. B. Turnbull. * * * ... Cookies
One cup light brown sugar, one-half cup butter, one egg, two tablespoons sweet milk, and two teaspoons of baking powder. Add flower enough to roll thin. Bake in a quick oven.--Mrs. John Alfred. * * * ... Cookies
Two cups granulated sugar, one cup butter, three eggs, one cup boiling water, one teaspoon baking powder, one teaspoon soda. Flour enough to roll good. Flavor with nutmeg to suit the taste.--Mrs. G. B. Harker. * * * ... Cookies
Cup of melted butter, two-thirds cup sour milk, teaspoon soda dissolved in hot water, three eggs well beaten, one and a fourth cups sugar, flour to roll thin, and bake in a quick oven.--Mrs. J. M. Raymond. * * * ... Cookies
One cup C sugar, one cup melted lard, two teaspoons baking powder, one egg; flour enough to roll without sticking.--Mrs. Hugh Parry. * * * ... Cookies
Rub together till white one teacup butter and two of sugar; beat two eggs and stir into the mixture with a little flour. Grate in a nutmeg. Dissolve one teaspoon soda in one cup milk. Add flour to roll easy.--Mrs. H. D. Leonard. * * * ... Cookies
One-half cup cold water, one teacup white sugar, one-half cup butter, one-half cup sweet cream, three eggs, two heaping teaspoons baking powder, one teaspoon lemon extract. Mix well and roll to about one-fourth an inch in thickness. Sprinkle with gr... Cookies (splendid)
MRS. FRANK GLASS. One cup sugar, one cup butter, two eggs, three teaspoons baking powder, one tablespoon water, flour to roll, one teaspoon vanilla, roll out but a little of the dough at a time. ... Cooking Summer Squash
Quarter, seed, pare and lay them in cold water. Steam over boiling soft water if possible, or boil in salted water and drain thoroughly, mash them smooth and season with butter, pepper and salt. If the seeds are very young and tender they can be ret...