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the day.
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Recipes
When you have picked and drawn them, truss and put them on a skewer, tie
them to a spit, and lay them to roast. Put a piece of fat bacon on a
toasting fork, and hold it over the birds, that as it melts it may drop
upon them while roasting. After bas...
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...
From MRS. MARY PAYTON, of Oregon, Lady Manager.
Stir into the white of one egg and one tablespoonful of water sugar
(confectioner's) enough to make into molds. Press one-half walnut on
each side and place in a dry place. Dates can he used in the same way
...
1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream
Put the coffee and the water in a double boiler over the fire, and let the
water in the surrounding boiler boil for at least twenty...
Take three parts of string beans to one part apples. Break the beans
into small pieces, pare and quarter the apples. Boil the beans in salted
water until soft, and drain. Mix a tablespoonful each of butter and
flour in a saucepan, and add to this,...
Coffee cake is a delicious and comforting treat that is perfect for enjoying with a hot cup of coffee or tea. This classic recipe has been enjoyed by people around the world for many years. The history of coffee cake dates back to the 17th century, where ...
This will serve six persons.
...
Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint
of cream. At serving time, stir the whipped cream into the frozen coffee
cream, dish it at once into tall parfait glasses, garnish the top with a
rosette of whipped cream, and send ...
Baked pears are a classic dessert that has been enjoyed for centuries. The combination of the sweet and juicy fruit with warm spices creates a comforting treat that is perfect for any occasion. This recipe has roots in history and has been passed down thr...
Put to a pint and a half of water four tea-spoonsful of ginger, a
table-spoonful of lemon-juice--sweeten it to the taste with syrup or
white sugar, and turn it into a junk bottle. Have ready a cork to fit
the bottle, a string of wire to tie it down,...
This will be found useful when cream is not to be had. Put the thin peel
of two lemons into half-a-pint of boiling water, and when it has stood a
little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add
three eggs, the yolks and whit...
History and Fun Facts: Haricot beans are a versatile legume that have been consumed for centuries. They are believed to have originated in South America and were later introduced to Europe by Spanish explorers. Haricot beans are commonly used in various c...
Take any left-over boiled or stewed lentils and press them through a
sieve. To each half cupful of this mixture add a half cupful of chopped
pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread
thin slices of brown bread with butt...
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One and one-half cups of sugar; one cup of water; two tablespoonfuls
flour or corn starch; one tablespoonful butter; yolks of three eggs;
two lemons, grated; add juice, beat well all togethe...
Doughnuts have a rich history that spans across various cultures and time periods. These delicious fried treats have evolved over centuries to become a beloved snack enjoyed by people all around the world. The origins of the doughnut can be traced back to...
Fair fa' your honest sonsie face,
Great chieftain o' the puddin' race;
Aboon them a' ye tak your place,
Painch, tripe, or thairm,
Weel are ye wordy of a grace
As langs my arm.
His knife see rustic l...
Scrambled Eggs With Shrimps Recipe:
History and Fun Facts:
Scrambled eggs are a classic breakfast dish enjoyed by many cultures around the world. The combination of eggs and various ingredients creates a versatile meal that can be customized to suit diff...
Cut an onion into a saucepan, add a cup of water, a little mace and
parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
spoonful of butter, 1 tablespoonful of flour, and strain all through a
sieve. Take cold halibut, remove the bone...
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt
and black pepper; two tablespoonfuls of Worcestershire...
History of Rhubarb Pie:
Rhubarb pie is a classic dessert that has been enjoyed for centuries. The exact origins of rhubarb pie are unclear, but it is believed to have originated in Europe, where rhubarb has long been cultivated and used in culinary applic...
Mix two ounces of butter with two ounces of flour, in a saucepan. Add a
spoonful of essence of anchovy, and half a pint of water. Stir the sauce
on the fire till it boils.
...
Take a pint of water, the juice of two lemons, the rind of half a lemon
pared as thin as possible from the white, a blade of mace, and some
bread shred very small; sweeten to your taste. Set the whole on the fire
to boil; when boiled enough, which y...
Salmon Cutlets have been a popular dish for seafood lovers all over the world. This recipe comes in handy when you have leftover boiled salmon or even when you have a can of salmon at hand. With just a few simple ingredients, you can create delicious salm...
Lemon Ginger Sherbet is a delightful frozen treat that combines the refreshing flavors of lemon and ginger. This recipe has a delightful history, with roots in both Asian and European cuisines. The tangy taste of lemons and the warming spice of ginger cre...
Scald a pint of milk, add a pint of water, a teaspoonful of salt, and
when lukewarm, one compressed yeast cake moistened in a little warm
water. Add sufficient whole wheat flour to make a batter, beat
thoroughly, cover and stand aside two and a half...