Embark on a culinary adventure like no other as you dive into our treasure trove of homemade recipes.
Our culinary haven is a melting pot of flavors, offering you a delightful array of dishes from around
the world.
Delve into the aromatic wonders of Oriental cooking, where intricate spices and bold flavors come
together to create memorable meals.
Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions
yield dishes that are as healthy as they are delicious.
But that's not all. If you're health-conscious and on the lookout for low-fat dessert recipes that
satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will
prove that you can enjoy a delectable treat without compromising on your dietary goals. And for those
busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
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enthusiasts and home cooks gather to celebrate the art of homemade goodness. Whether you're a
seasoned chef or just starting your culinary journey, our recipes cater to all skill levels. Join us
on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that
are not only delicious but also filled with love and creativity. Start exploring, and let your taste
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Recipes
Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut
it from the cobs, and boil it with Lima beans, and a few slices of salt
pork. It requires boiling from fifteen to thirty minutes, according to
its age.
...
Pickled Beef Tongue Recipe
History of Pickled Beef Tongue:
Pickled beef tongue is a traditional delicacy that has been enjoyed for centuries. The dish has roots in various cultures around the world, including Jewish, European, and Latin American cuisines...
Maple Mousse is a delightful and creamy dessert that combines the rich flavors of maple syrup and the lightness of whipped cream. This classic dessert has a long history and is perfect for any occasion. In this recipe, we will guide you through the steps ...
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
One pint of milk; three eggs, well beaten; salt; one large spoon of
butter; half a teacup of yeast, and as much flour as will make a thick
batter. Pour into a cake pan and place in a wa...
Steep a pint of cracked oatmeal in a quart of milk till tender; add a
pound of grated bread, pennyroyal, leeks, a little onion cut small,
mace, pepper, and salt, to your judgment. Melt some of the leaf of the
fat, and cut some of the fat small, acco...
Equal parts of meat and string beans. Fry together with or without an
onion. When quite brown but not hard, season well in any way liked. In
Mesopotamia, of course it is made very hot. Cover with water and cook
slowly until beans are soft and meat i...
We give this pudding first because it affords an opportunity for giving
hints on making milk puddings generally, and because, properly made,
there is no more delicious pudding than this. It is besides most useful
and nutritious, not only for the din...
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...
Put into a stone jar one hundred large double nuts. Take one ounce of
Jamaica and four ounces of black pepper, two of ginger, one of cloves,
and a pint of mustard-seed; bruise these, and boil them, with a head or
two of garlic and four handfuls of s...
A quarter of a pound of portable soup, that is, one cake, in two quarts
of boiling water; vegetables to be stewed separately, and added after
the soup is dissolved.
...
Tripe, Family Style Recipe:
Tripe is a traditional dish that has been enjoyed by families for generations. It is a delicacy that is made from the lining of the stomach of various animals, such as cows, sheep, or pigs. While it may not be the most glamoro...
The Champagne Cup I is a delightful and refreshing cocktail that combines the effervescence of champagne with a medley of citrus flavors. This classic recipe has a rich history and has been enjoyed by cocktail enthusiasts for years. Let's dive into the or...
Recipe: Pennsylvania Plum Pudding for Thanksgiving Day
History and Fun Facts:
Pennsylvania Plum Pudding is a traditional dessert that has been enjoyed on Thanksgiving Day for many generations. This delicious pudding has its origins in Pennsylvania Dutch ...
Sponge cake is a classic dessert that has been delighting taste buds for centuries. Its light and airy texture, coupled with a subtle sweetness, make it a favorite among many. The history of sponge cake traces back to ancient times, with various recipes a...
One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder.
Mix all thoroughly and bake in 2 thin cakes.
...
Weigh the Figs, and slit them at the Bottom; put them into boiling
Water, and boil them 'till they are very tender; drain them well
from the Water; then make a Syrup of clarify'd single-refin'd
Loaf-Sugar, with their Weight, and half a Pint of Water...
From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.
One cup chopped suet; one cup molasses (New Orleans); one cup chopped
raisins; one cup sweet milk; three cups sifted flour; one teaspoon
soda dissolved in milk; spices to taste. Steam three hours.
...
Bran muffins are a classic breakfast treat that have been enjoyed for centuries. With their dense and hearty texture, they provide a satisfying and wholesome start to the day. The recipe for Bran Muffins is believed to have originated in America, where it...
From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the bottom of the mould; when set, add a layer of pink jelly
(made by adding a drop of prepared cochineal); when set, put...
Take half a pint of cream and half a pint of strong broth; thicken them
with flour and butter, and when it boils put in it a little anchovy and
lemon-juice, and put it over your fish.
...
Put one cupful of rice on to boil in 3 cupfuls of water. When it has
been boiling for half an hour, add 2 tablespoonfuls of butter and a
teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a
spoon and add 2 well-beaten eggs, and s...
Peel and slice thin a quart of Bartlett pears,
(cost fifteen cents,) lay them in a glass dish, pour over them a little
wine, and sprinkle them plentifully with powdered sugar. Let them stand
in a cool place for an hour before using them. A nice dish...
Take juicy peaches--pare them, allow for each pound of them, a pound of
nice white sugar. Put just cold water enough to the sugar to saturate
it. When dissolved, stir it up well, and put in the peaches, without
crowding them, and boil them slowly ab...
Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
Make a somewhat firm polenta (No. 187) with half a pound of ground maize
and a pint and a half of salted water, add a small onion cut up and
fried in butter, and stir the polenta until it...
To one quart of thoroughly cooked pumpkin or squash allow two quarts of
milk, plenty of butter, pepper and salt. Serve with toasted bread.
Pumpkin and squash soups are French dishes.
...