RHUBARB AND ORANGE MARMALADE
Cut three pounds of pie plant into small pieces (unpeeled). Peel three
oranges and cut into small pieces. Put with this two cups of sugar and
the grated rind of one orange. Let stand overnight. Cook until clear,
stirring often. Then add three pounds of granulated sugar heated in
oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
and cover with paraffin.
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RED CURRANT JELLY.
Strip carefully from the stems some quite ripe currants, put them into a preserving pan, stir them gently over a clear fire until the juice flows freely from them, then squeeze the currants and strain the juice through a folded muslin or jelly bag; pour i... RED HARICOTS
Take two earthenware pots and put some tomatoes to stew in one, in water, pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it with any forcemeat that you have; but a white one is best. Let it cook gently in some brown stock, well cov... RED MULLET IN CASES
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Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinnamon bark, let boil ten minutes, and pour while boiling over the well-beaten yolk of one egg. Eat hot or cold. This q... REDSNAPPER WITH TOMATO SAUCE
Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth overnight. When ready to cook cut up the celery or parsley root, or both, two large onions, a carrot or two, and let this come to a boil in about one quart of wat... REFRESHMENTS FOR AFFAIRS
Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quantity of boiling water and the nuts. ... REMAINS OF COD
(A cold dish) Take some Dutch, or some salted herrings, and remove the skin, backbones, etc. Lay the fish in milk for at least twenty-four hours to get the salt out. Make a mayonnaise sauce, adding to it the roe from the herrings, in small pieces; wipe an... REMAINS OF FISH
When there remains any cold fish, take away all skin and bones, mixing the flesh with salt, butter, pepper, and one or two raw eggs as you wish. Take some small fireproof cases and place in each some lemon-juice with a little melted butter and grated brea... REMAINS OF SAUSAGE
Take two pigeons, two cabbages, four slices of fried bacon, an ounce of butter, a large wineglassful of sherry, and some gravy. Truss your pigeons and cook them in butter for ten minutes in a fireproof dish. Then take them out, cut them into neat pieces. ... REMOULADE SALAD DRESSING
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon; add the oil gradually, u... RENDERED BUTTER
Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the follo... RESTORATIVE JELLIES.
There are various kinds of simple restorative jellies suited to an invalid, among the best are the following:-- ... RESTORATIVE MILK.
Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten with sugar candy. ... RHUBARB AND ORANGE MARMALADE
Cut three pounds of pie plant into small pieces (unpeeled). Peel three oranges and cut into small pieces. Put with this two cups of sugar and the grated rind of one orange. Let stand overnight. Cook until clear, stirring often. Then add three pounds of gr... RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)
Cut rhubarb into small pieces, put in stew-pan with just enough water to prevent sticking fast. When cooked tender, mash fine with potato masher, and to three cups of rhubarb, measured before stewing, add 1 cup of granulated sugar, also 1 dozen almonds wh... RHUBARB MOULD
1 bundle Rhubarb--3d. 6 oz. Sugar--1 1/2d. 1/4 lb. Sago 1/2 pint Water--1 1/2d. Total Cost--6d. Time--20 Minutes Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it i... RHUBARB PIE
Make a very rich crust, and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour. Fill half-full of rhubarb that has been cut up, scatter in one-fourth cup of strawberries or raspberries, sprinkle with more sugar and flo... RHUBARB PIE
2 lbs. fresh lean beef, boiled and chopped fine when cold 1 lb. suet, chopped very fine 5 lbs. chopped apples 1 lb. seeded raisins 2 lbs. currants 3/4 lb. sliced citron 1-1/2 teaspoons cinnamon 1 grated nutmeg 2 tablespoons ground mace 1 tablespoon ground... RHUBARB PUDDING
Grate some stale rye bread and take a bunch of rhubarb; cut fine without peeling, put the cut rhubarb in a pan with a big pinch of baking-soda, and pour boiling water over to cover. While that is steeping, grate the rye bread and butter pudding-form well,... RHUBARB SAUCE
Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until soft. Sweeten while hot, but do not boil the sugar with the fruit. Eat cold. ... RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Take out two layers in tins; leave enough for a third layer, and put in it one teaspoon of cinnamon, and one teaspoon of... RIBBON SANDWICHES
Cut two, slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing t... RICE À LA CONDE
Mix in an earthern bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounces butter melted over hot water. Then beat up the whites of four eggs very ... RICE AND CHEESE
Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over wi... RICE AND NUT LOAF
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with an equal quantity of bread crumbs. Add level teaspoon of salt and one-half saltspoon of black pepper. Stir in one cup of chopped nuts--pecans or peanuts. Add one tablespoon of chopped... RICE AS A VEGETABLE
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager. Five tablespoons of grated cheese, one of flour, one of butter, one egg, one-half cup of cream, salt and pepper; put over the fire and stir until the cheese is dissolved. Boil one-fourth pack... RICE BALLS WITH CHEESE
Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2 cup of grated cheese, a little salt, 1/4 cup flour and the stiffly-beaten white of one egg. Mix all together and mold into balls about the size of a small egg, with a little of the flo...