Old-time recipes
Breads, biscuits and muffins
2774 recipes from 71 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Breads, biscuits and muffins2774
| Cookbook | Click a line to open it |
|---|---|
| The Jewish Manual (1846) | A Bola D’hispaniola |
Take one pound anda half of flour, with three spoonsful of yeast, two ounces of fresh butter, one table spoonful of essence of lemon, eight eggs, and half a tea-cup full ... From The Jewish Manual, 1846, page 145. | |
| Mrs. Hale's New Cook Book (1857) | a Book |
Common Crullers or Twist Cakes.—Mix well together Haifa pint of sour milk, or buttermilk, 2 tea-cupsful of sugar. tear cupful of butter, and 3 eggs, well-beaten: add to ... From Mrs. Hale's New Cook Book, 1857, page 406. | |
| Directions for Cookery, in Its Various Branches (1837) | A Bread and Butter Pudding.—cut |
of and m.oderately omitting the stale bread is best. Butter a deep dish, and cover the bottom ready a of currants, picked, washed and dried. Spread one third of them ... From Directions for Cookery, in Its Various Branches, 1837, page 301. | |
| The National Cookery Book (1876) | A Breap AND Burrer Pupprina |
Cut a loaf of bread into thin slices, butter and sprinkle a few currants on them, putting a layer of currants and a layer of six eggs with a pint of milk, a little salt, ... From The National Cookery Book, 1876, page 228. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | A Cheesecake |
Half a gill of milk. A quarter of a pound of butter. A quarter of a pound of powdered sugar. Two ounces of grated bread. Half a glass of mixed brandy and wine. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 31. | |
| The Picayune Creole Cook Book (1901) | A Few Drops of Prepared Cochineal |
Boil the sugar till brittle, and then add the Pistachio Kernels or Peanuts and the Cochineal. Add the flavoring and mix gently. Then pour the Nougat out on a marble ... From The Picayune Creole Cook Book, 1901, page 353. | |
| The Picayune Creole Cook Book (1901) | A Few Kummel Seeds |
Make the dough a little stiffer than for White Bread, allowing one-half of wheat flour and one-half rye. Allow the same amount of yeast, and add a few Kummel seeds and a ... From The Picayune Creole Cook Book, 1901, page 366. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Governor |
(see page 326) made of red currants is very nice, but probably the best way to treat this is as follows: Press the currants through a sieve to free it from pips; to each ... From Mrs. Porter's New Southern Cookery Book, 1871, page 340. | |
| The Picayune Creole Cook Book (1901) | A Half Dozen Frogs. * |
3 Eggs. A Cup of Sifted Bread Crumbs. 2 Gills of Milk or Fresh Cream. % of an Onion Chopped Very Fine. Take a half dozen Frogs, the more delicate the better. Cut off the ... From The Picayune Creole Cook Book, 1901, page 65. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Jersey Girl's Recipe.—uxrivaled |
Cut the pumpkin in half, remove the seeds, put the halve-s in a dripping-pan. skin side down, bake in a.<Joir oven until you can readily scrape all the pulp out of the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 302. | |
| The Jewish Manual (1846) | A Juditha |
Put some gooseberries into a saucepan with very little water, when they are soft, pulp them through a sieve, and add several well-beaten yolks of eggs, and sweeten with ... From The Jewish Manual, 1846, page 177. | |
| La Cuisine Creole (1885) | A Nice Way to Make Yeast Powder Biscuit |
Take a quart of flour—which is about the quantity re¬ quired by an ordinary family of six persons; sift one pint of the flour in a tin basin, and sift into it two heap¬ ... From La Cuisine Creole, 1885, page 137. | |
| American Cookery (1796) | A Pajfte for Sweet Meats |
No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q:{: to makea paite, roll in the ... From American Cookery, 1796, page 33. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Carmine Powder |
To two pounds of powdered sugar add the whites of two eggs and one ounce of Orange Flower Water and a little pinch of Carmine Powder. Make into a firm, consistent paste, ... From The Picayune Creole Cook Book, 1901, page 314. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Cinnamon |
Take one cup of cold rice, mash it well, and then pass through a sieve. Season with the orange essence or lemon, a pinch of cinnamon, and a tablespoonful of butter. Add ... From The Picayune Creole Cook Book, 1901, page 253. | |
| The Jewish Manual (1846) | A Plain Bola |
Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three spoonsful of yeast, a little ... From The Jewish Manual, 1846, page 181. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Plain Crust |
OxE bowlful of lard, one bowlful (scant) of water, three bowlsful of flour; mix all well together, and roll out, using " patent flour " (if convenient). In the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 290. | |
| The Picayune Creole Cook Book (1901) | A Plain Paste, Not Too Flaky |
Make a Plain Paste, which should be rather firm, to prevent the berries from escaping. Roll this out to about one and a half feet in length, or one foot, according t> ... From The Picayune Creole Cook Book, 1901, page 271. | |
| Directions for Cookery, in Its Various Branches (1837) | A Pot |
PIE. a pair of large fine fowls. up, wash the pieces, and season them with pepper and salt. Make a good in the proportion of a pound and a half of minced suet to three ... From Directions for Cookery, in Its Various Branches, 1837, page 147. | |
| The Jewish Manual (1846) | A Rich Bread and Butter Pudding |
Lay in a deep dish alternate layers of bread and butter cut from a French roll, and the following mixture: the yolks of four eggs beaten, four ounces of moist sugar, a ... From The Jewish Manual, 1846, page 159. | |
| The Jewish Manual (1846) | A Superior Receipt for Passover Fritters |
Make a thin batter as already described in the former receipt; drop it into a souflé pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped ... From The Jewish Manual, 1846, page 163. | |
| The Picayune Creole Cook Book (1901) | A Tinge of Saffron |
The dough for the “Baba” is exactly the same as that for the Brioche. Proceed in the same manner, only at the moment of adding the reserved flour to the leavened dough, ... From The Picayune Creole Cook Book, 1901, page 369. | |
| The Jewish Manual (1846) | A Valuable Receipt for the Skin |
Boil in half a pint of new milk a thick slice of stale bread, and a tea-spoonful of gum arabic; when boiled, set it at a little distance from the fire to simmer almost ... From The Jewish Manual, 1846, page 224. | |
| Housekeeping in Old Virginia (1879) | A.nother Recipe for Flannel Cakes |
\\ pint boiled milk (used cold). 2 teaspoonfuls of salt. 3 tablespoonfuls of yeast (added after the other ingredients have been mixed). Beat light, and set to rise till ... From Housekeeping in Old Virginia, 1879, page 59. | |
| Housekeeping in Old Virginia (1879) | A.nother Recipe for French Molls |
3 pints of flour. 1 gill of yeast. 1 egg (beaten up). Mix up with milk and warm water and set to rise. — Mrs, Dr.E. From Housekeeping in Old Virginia, 1879, page 40. | |
| The Virginia House-Wife (1824) | Aay . Ginger Bread |
st Three quarts of flour, three quarters of a pound of brown sugar,a large spoonful of pounded ginger, one teaspoonful of powdered cloves, sift it, melt half a pound of ... From The Virginia House-Wife, 1824, page 175. | |
| Mrs. Beeton's Book of Household Management (1861) | Abernethey's Plan |
First scald out a basin; then, having put in some boiling water, throw in coarsely-crumbled bread, and cover it with a plate. When the bread has soaked up as much water ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Aunt Babette's Cook Book (1889) | Abgeeuehrtee Gugelhopf |
Soak two cents' worth of compressed yeast in a very little lukewarm milk, add a pinch of salt and a tablespoonful of sugar, stir it up smooth and set back of the stove ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 373. | |
| Simple Italian Cookery (1912) | Add a |
Take one cup of flour, and mix on the breadboard the potatoes they form a Roll this paste with the hands into a sausage about the thickness of fingers. Cut roll across ... From Simple Italian Cookery, 1912, page 35. | |
| Larkin Housewives' Cook Book (1915) | Add Larkin Pepper, Salt |
and two tablespoons lemon juice, also two eggs slightly beaten. Bake in a greased bread-pan one hour Baste occasionally if necessary, mrs. H. F. Riemer, Detroit, Mich. From Larkin Housewives' Cook Book, 1915, page 26. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Add the |
salt, and stir in flour enough to make a thick batter. Fry them in lard, and serve them up hot. Eat them with wine and sugar. They are improved by stirring in a ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Add the |
and and stir in the sugar gradually. Having poured off the thin part •from the top, stir the yeast, and pour it into the mixture. Then sprinkle in the remainder of the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 76. | |
| Simple Italian Cookery (1912) | Add the |
water and the salt, and mix all together with a fork until the is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very ... From Simple Italian Cookery, 1912, page 22. | |
| Larkin Housewives' Cook Book (1915) | Add the |
flour, one cup of thick sour milk,. and one cup canned blackberries or blackberry jam. in round cake-pans with a funnel or in small bread-pans for See directions for ... From Larkin Housewives' Cook Book, 1915, page 79. | |
| Larkin Housewives' Cook Book (1915) | Add the |
gradually and use more if necessary. Roll and cut all the doughnuts before commencing the frying. Fry in deep or cooking oil. This rule will make three dozen. One cup of ... From Larkin Housewives' Cook Book, 1915, page 86. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Add the salt to the |
Dissolve the soda in two tablespoonfuls of boiling water, add it to the sour cream; add the quickly, and cakes the size of a breakfast plate, and a half-inch thick. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Add to the |
yeast, or the half-cake in a quarterclip of lukewarm water, sufficient flour to make a soft dough; make this into a biscuit, cut a cross on the top, and put it into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 405. | |
| The American Frugal Housewife (1829) | After the |
oven is cleared, it is well to shut the door for eight or ten minutes, to let the violence of the heat subsidcj before cake or bread is put in. To make icing for your ... From The American Frugal Housewife, 1829, page 80. | |
| The White House Cook Book (1887) | After-dinner Croutons |
THESE crispy croutons answer as a substitute for hard-water crackers and are also relished by most people. Cut sandwich bread into slices one-quarter of an inch thick; ... From The White House Cook Book, 1887, page 403. | |
| The Cook's Own Book (1832) | Ai'l'le Fritters |
(3) some apples cut small, together with a MI_;:II, lciiion-|X'cl, and when soft, add a little uhite wine, the juice of half a lemon, and a bit of fresh butter; when ... From The Cook's Own Book, 1832, page 51. | |
| The Picayune Creole Cook Book (1901) | Air Balls |
Souffés. 2 Pounds of Powdered White Sugar. 1 Ounce of Orange Flower Water. To two pounds of powdered sugar add the whites of two eggs and one ounce of Orange Flower ... From The Picayune Creole Cook Book, 1901, page 314. | |
| The Dixie Cook-Book (1883) | Alabama Johnny Cake |
Cook a pint of rice till tender, add a tablespoon butter; when cold add two beaten eggs and one pint meal, and when mixed spread on an oaken board and bake by tipping ... From The Dixie Cook-Book, 1883, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Alabama Johnny-cake |
Cook a pint of rice till tender, add a tablespoon of butter; when cold add two beaten eggs and one pint of meal, and when mixed spread on an oaken board and bake by ... From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| Housekeeping in Old Virginia (1879) | Albany Cakes |
IJ pound flour. 1^ poiind brown sugar. 1 tablespoonful lard. 4 tablespoonfuls powdered cinnamon. 1 teaspoonful soda, dissolved in a cup of milk^ Roll on extra flour very ... From Housekeeping in Old Virginia, 1879, page 361. | |
| Larkin Housewives' Cook Book (1915) | Allspice and Cloves |
Add one pound chopped raisins and onehalf pound walnut meats. Take a spoonful of the mixture, roll in sugar, place on pans one inch apart, raise twenty minutes and bake. ... From Larkin Housewives' Cook Book, 1915, page 77. | |
| The Creole Cookery Book (1885) | Almond Biscuits |
One-half Ib. of almonds, blanched and pounded very fine, with as much rose or orange flower water as will prevent their oiling, the yolks of 8 and the whites of 4 eggs, ... From The Creole Cookery Book, 1885, page 161. | |
| Mrs. Hale's New Cook Book (1857) | Almond Bread.—Blanch, and |
in a mortar, pound of shelled sweet almonds they are a smooth paste, adding rose-water as you pound They should be done the day before they are wanted. Prepare a pound ... From Mrs. Hale's New Cook Book, 1857, page 398. | |
| The Cook's Own Book (1832) | Almond Fritters |
Blanch three quarters of a pound of sweet almonds, pour over them three table-spoonfuls of rose water, and in a quarter of an hour a pint of cream; let them stand two or ... From The Cook's Own Book, 1832, page 47. | |
| The Cook's Own Book (1832) | Almond Garlands |
a pound of march-pane paste, the whiten i.f two nr three i-^.;s, some [lowiiered cinnamon little Hour, knead pafte, and roll them into the form of sausages with your ... From The Cook's Own Book, 1832, page 299. | |
| The Cook's Own Book (1832) | Almond Rolls, Bitter |
and pound eight ounces of almonds five of and three of to a veryfine then place ei^lit tlonr on your slab; make a in the middle, and it eight ounces of powder-sugar, the ... From The Cook's Own Book, 1832, page 48. | |
| The Cook's Own Book (1832) | Almond Tumbles |
and of almonds very when almost beaten enough, take die white of an egg beaten to frodi, one pound of double-refined sugar well beaten, and put by degrees, working it ... From The Cook's Own Book, 1832, page 48. | |
| The Cook's Own Book (1832) | Almonds, Blown |
Scald a few almonds, and pound them to a! unit half as fine as for biscuits, beat them with lemon-juice, of egjjs powder-sugar; paper, about tinsize of almond*, and dry ... From The Cook's Own Book, 1832, page 297. | |
| Gulf City Cook Book (1878) | Altona Fritters |
a batter of eight half pint of milk, six large spoonfuls of sifted flour, one of salt. Into this batter put half a dozen apples pared, cored, and cut in quartors; let ... From Gulf City Cook Book, 1878, page 155. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Alum Ginger-bread |
Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon salt, tea-cup boiling water; in half the water dissolve tablespoon pulverized alum, and in the other ... From Buckeye Cookery and Practical Housekeeping, 1877, page 84. | |
| Housekeeping in Old Virginia (1879) | Alum Yeast |
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful ... From Housekeeping in Old Virginia, 1879, page 35. | |
| The White House Cook Book (1887) | American Toast |
To ONE egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; ... From The White House Cook Book, 1887, page 305. | |
| Mrs. Hale's New Cook Book (1857) | An Apple Charlntte .— Pare and |
slice a quantity of apples; cut off the crust of a loat, and cut slices of bread and butter, butter the inside of a pie dish, and place brerd ai.d butter all put ir. a ... From Mrs. Hale's New Cook Book, 1857, page 333. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Anchovies with Olives |
All the preparations for this dish, with the exception of saut6ing the bread, may be made some hours before serving. Thoroughly wash the anchovies, cut off the fillets, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 250. | |
| The Cook's Own Book (1832) | Anchovy Toast |
(1) of the and breadth of a linger; fry them in oil. them on a di-li, and pour on them a sauce i>f 'il. vinegar, whole pepper, \<,-. s allion, and slrallols, cut up ... From The Cook's Own Book, 1832, page 49. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Anchovy Toast |
Put about two tablespoonfuls of clarified butter into the blazer. When hot add bread cut as for Brown the bread on one side, turn, and brown the other side. Spread with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. | |
| Mrs. Hale's New Cook Book (1857) | Anchovy Toast.—Cut the |
oflT bread, toast it evenly, plain butter on the under side, and anchovy butter on; cut into square pieces. butter be not lay on the toast also split and quartered an chovies. From Mrs. Hale's New Cook Book, 1857, page 89. | |
| Aunt Babette's Cook Book (1889) | Angel Food Bread |
Sift two quarts of the finest patent flour into your bread bowl (which should be slightly warm); soak a piece of yeast in a cup of lukewarm milk, add a spoonful of sugar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 208. | |
| Housekeeping in Old Virginia (1879) | Angel's Bread |
A variety of Cocoanut Cake, Whites of eight eggs. \ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk. Flavor with vanilla. Bake in jelly-cake pans. 1 ... From Housekeeping in Old Virginia, 1879, page 331. | |
| The Woman Suffrage Cook Book (1886) | Anne B. Rogers |
Raised fins. One pint of milk, one quart of flour, six eggs (five will do), piece of butter size of half an egg, one teacup of sugar, two tablespoonfuls of yeast, or ... From The Woman Suffrage Cook Book, 1886, page 29. | |
| Housekeeping in Old Virginia (1879) | Another Hecipe for Sally-Lunn |
3 pints of flour. 1 tablespoonful of butter and the same of lard. 1 light teacup of yeast. 2 large tablespoonfuls of sugar. Use as much milk in mixing as will make a ... From Housekeeping in Old Virginia, 1879, page 43. | |
| Housekeeping in Old Virginia (1879) | Another Hecipefor the Same |
Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to ... From Housekeeping in Old Virginia, 1879, page 54. | |
| Housekeeping in Old Virginia (1879) | Another Hecipefor the Same |
1 quart sweet milk. 1 heaping pint corn meal, Half teaspoonful of soda. 1 tablespoonful of warmed butter or fresh, lard. Break the eggs, whites and yolks together, beat ... From Housekeeping in Old Virginia, 1879, page 64. | |
| Housekeeping in Old Virginia (1879) | Another JRecipe for JRice Cakes |
One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as ... From Housekeeping in Old Virginia, 1879, page 63. | |
| Gulf City Cook Book (1878) | Another Panada |
One ounce of bread-crumbs, once blade of mace, one; boil without stirring till they mix and turn smooth; then add a grate of nutmeg, a small piece of butter, a ... From Gulf City Cook Book, 1878, page 257. | |
| The National Cookery Book (1876) | Another Receipt for Flannel Cakes |
One quart of flour, three eggs, a tablespoonful of butter, two of yeast and a quart of milk; beat them well together, and put the batter in a tin or stone vessel to ... From The National Cookery Book, 1876, page 182. | |
| La Cuisine Creole (1885) | Another Recipe |
Take two cupfuls of butter, the same quantity of molasses, one cupful of sugar, two tablespoonfuls of ginger, four of cream, one teaspoonful of soda, onehalf an ounce of ... From La Cuisine Creole, 1885, page 156. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for "Waffles |
1 quart of flour, with a kitchen-spoonful of corn meal added. SUPERIOR RICE WAFFLES — MUSH WAFFLES. 49 1 teacup of water. Lump of butter large as a walnut, melted and ... From Housekeeping in Old Virginia, 1879, page 56. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for French Rolls or Twist |
1 quart of lukewarm milk. 1 teacup of yeast. Enough flour to make a stiff batter. When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the ... From Housekeeping in Old Virginia, 1879, page 40. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for Muffins |
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound ... From Housekeeping in Old Virginia, 1879, page 46. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for the Same |
One bowl of raisins, one of currants; one of bread crumbs; one bowl of eggs; one of brown sugar; one of suet; citron at pleasure. Boil four hours.— il/rs. L. From Housekeeping in Old Virginia, 1879, page 377. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for Waffles |
1-Jpint of new milk. 2 teaspoonfuls of salt. Set it to rise at night, and stir with a spoon, in the morning, just before baking. When you want them for tea, make them up ... From Housekeeping in Old Virginia, 1879, page 56. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for Yeast |
12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea. Mix the ingredients well, and when milk-warm, add a pint of ... From Housekeeping in Old Virginia, 1879, page 34. | |
| The Dixie Cook-Book (1883) | ANOTHER Saut-Ristnc BREAD |
In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar, and a very little soda. Mix all in a nice, sweet pitcher ... From The Dixie Cook-Book, 1883, page 29. | |
| The Jewish Manual (1846) | Another Sort |
Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed butter, a little shred of ... From The Jewish Manual, 1846, page 162. | |
| The Southern Cookbook (1912) | Another Sort |
Melt six or seven ounces of butter with a sufficiency of flour into a stiff paste, roll thin, and make into biscuits. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. | |
| The Southern Cookbook (1912) | Another Sort |
To of of treacle, beat one egg strained, mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg a of an ounce, melt one ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. | |
| The Jewish Manual (1846) | Another Way |
Slice six lemons and lay them in sugar all night, then mix with them two savoy biscuits, three ounces of orange and lemon peel, three ounces of ground almonds, one ounce ... From The Jewish Manual, 1846, page 155. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another, with Paste Crust |
Take three quarters of a pound of butter anda quart of flour; rub half the butter into the flour, mix it with cold water, and roll it out twice, putting in the rest of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 103. | |
| The New England Cook Book (1905) | Apoplexy, Bright's |
disease, and similar disorders have been traced in many cases to an excess of starchy foods, and ordinary white bread is the most common. Old Grist Mill Entii-e Wheat ... From The New England Cook Book, 1905, page 158. | |
| The Virginia House-Wife (1824) | Apoquiniminc Cakes |
Puta little salt, one egg beaten, and four ounces of butter, in a quart of flour; make it into a paste with new milk, beat it for half an hour with’a pestle, roll the ... From The Virginia House-Wife, 1824, page 186. | |
| The Corn Cook Book (1918) | Apple and Brown Bread Pudding |
2 cups brown bread crumbs 1 egg apple % cup finely chopped 1 cup seed raisins 1 cup ^A cup brown Mix bread crumbs and apple, add raisins mixed and add and From The Corn Cook Book, 1918, page 37. | |
| The White House Cook Book (1887) | Apple and Brown-bread Pudding |
TAKE a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a tablespoonful ... From The White House Cook Book, 1887, page 426. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Dowdy |
Butter a baking-dish and the bottom and sides of it with buttered of bread. the apples, grate over them a Mix a half-cup of water and a half-cup of molasses the; a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 445. | |
| The Cook's Own Book (1832) | Apple Fraze |
Cut apples into diick slices, and fry diem of a clear diem from die pan, and lay diem to thev may be pared or not; then make a batter. five eggs, leaving out two whites, ... From The Cook's Own Book, 1832, page 50. | |
| The Virginia House-Wife (1824) | Apple Fritters |
Pare some apples and cut them in thin slices, put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon ... From The Virginia House-Wife, 1824, page 171. | |
| The Cook's Own Book (1832) | Apple Fritters |
(1) the yolks of eight eggs, die whites of four, well togedier, strain diem into a pan; dien take a quart of cream, make it moderately hot, and add two glasses of sack, ... From The Cook's Own Book, 1832, page 50. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Fritters |
Make the batter the same as the preceding, slice the apples a quarter of an inch thick the round way, and half a tea-cupful of brandy. Dip the apples into the brandy, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 116. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Fritters |
Three eggs beaten very light, one quart of milk; make a thin batter, add a little salt and the grated rind of one lemon; pare, - core and slice thin one quart nice tart ... From Buckeye Cookery and Practical Housekeeping, 1877, page 38. | |
| The Dixie Cook-Book (1883) | Apple Fritters |
Make a batter in proportion of one cup sweet milk to two cups flour, a heaping tea-spoon baking powder, two eggs beaten separately, one tablespoon sugar, and salt-spoon ... From The Dixie Cook-Book, 1883, page 54. | |
| The Creole Cookery Book (1885) | Apple Fritters |
The yolks of 3 eggs, beat up with wheat flour to a batter; the whites beaten separately and added to it; pare the “| apples, core, and cut them in slices; lay them in a ... From The Creole Cookery Book, 1885, page 210. | |
| The White House Cook Book (1887) | Apple Fritters |
MAKE a batter in the proportion of one cup sweet milk to two cups floui, a heaping teaspoonf ul of baking powder, two eggs beaten separately, one tablespoonf ul of sugar ... From The White House Cook Book, 1887, page 293. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Fritters |
Core and pare apples, cut in round For each eight apples, mix one fourth cup sugar and four spoons lemon juice. Let apples stand in this mixture for one hour; dip in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. | |
| Larkin Housewives' Cook Book (1915) | Apple Fritters |
Sift three times, one cup Larkin Pastry Flour, with three tablespoons sugar, one teaspoon Larkin Cream of Tartar Baking Powder, one-fourth teaspoon Larkin Salt; add one ... From Larkin Housewives' Cook Book, 1915, page 24. | |
| Mrs. Hale's New Cook Book (1857) | Apple Fritters .—Make |
a wdth 3 5 ounces of flour, a little salt and nutmeg grated; beat the batter smooth, then add, by degrees, as much milk as wdll make it like stiff cream—peel your ... From Mrs. Hale's New Cook Book, 1857, page 340. | |
| The Boston Cooking-School Cook Book (1896) | Apple Fritters I |
2 medium-sized sour apples Batter III Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by spoonfuls and fry in deep fat (see ... From The Boston Cooking-School Cook Book, 1896, page 415. | |
| The Boston Cooking-School Cook Book (1896) | Apple Fritters III |
Sour apples Lemon juice Powdered sugar Batter II Core, pare, and cut apples in one-third inch slices. Sprinkle with powdered sugar and few drops lemon juice; cover, and ... From The Boston Cooking-School Cook Book, 1896, page 415. | |
| The International Cook Book (1906) | Apple Fritters with Rum |
1037. PURE"E OF TOMATO, PARMENTIER Have in a saucepan two tablespoons melted butter. Slice finely half a peeled carrot, half each an onion, leek, branch of celery and ... From The International Cook Book, 1906, page 318. | |
| Common Sense in the Household (1871) | Apple Fritters, «^ |
A batter according to the preceding receipt. 6 large juicy apples, pared and quartered. 1 glass brandy. 1 tablespoonful white sugar. FEITTEKS, PANCAXES, ETC. Put the ... From Common Sense in the Household, 1871, page 416. | |
| The Corn Cook Book (1918) | Apple Johnny Cake |
white corn meal 1 teaspoon cream tartar W^ cups milk V2 teaspoon tart apples pared and sliced Cinnamon and sugar From The Corn Cook Book, 1918, page 24. | |
| Presbyterian Cook Book (1873) | Apple Jonathan |
Take a small piece of bread dough; work in butter until quite short; then line the sides of a pie dish; fill with good cooking apples, and cover with a pretty thick ... From Presbyterian Cook Book, 1873, page 68. | |
| The International Cook Book (1906) | Apple Pancakes |
1586. PORK AND BEANS, NEW YORK STYLE Soak a pint of large white beans in plenty of water over night, or six hours at least. Drain, place in a saucepan with two quarts ... From The International Cook Book, 1906, page 484. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Apple Roll |
To one of flour add a tablespoonful each of butter and lard (or two of butter, if preferred,) and one teaspoonful of Work the lard or butter into the flour dry until it ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 70. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Roll Pudding |
one of quarter of a pound of butter, or two ounces each of lard and butter, and water to form not a very stiff paste: peel and slice some paste thin; spread sliced ... From Mrs. Porter's New Southern Cookery Book, 1871, page 332. | |
| Aunt Babette's Cook Book (1889) | Apple Slump |
One quart of sifted flour, in which you have sifted two teaspoonfuls of baking powder and rubbed in a little shortening. Mix with cold milk or water, the same as for ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. | |
| Aunt Babette's Cook Book (1889) | Apple Strudel |
(No. 2.) Take a pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in half a cup of lukewarm water, four ounces of butter, two whole eggs ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 297. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Toast |
Cut six apples in four quarters each; take the core out, peel and in; put in a one of butter, then throw over the apples two ounces of sugar and two of water; put the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 378. | |
| The White House Cook Book (1887) | Apple Toast |
CUT six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, then throw over the apples about two ounces of ... From The White House Cook Book, 1887, page 309. | |
| The Cook's Own Book (1832) | Apples in Pancakes |
verv small, stew tliem with a white wine, grated lemon-peel, pounded cinnamon, and brown sugar; mash it over pancakes; roll them up, and serve with sifted loaf sugar over them. From The Cook's Own Book, 1832, page 51. | |
| The Kansas Home Cook-Book (1874) | Appoquinimick Cakes |
Mrs. J. S. One quart flour, one egg, salt to taste, one cup of cream; work well; make into biscuit, and roll thin as paper. From The Kansas Home Cook-Book, 1874, page 35. | |
| The International Cook Book (1906) | Apricot Fritters, Sabayon |
263. GOULASH, HONGROISE Cut two pounds of the rump part of beef into one-inch squares. Heat two tablespoons melted lard in a saucepan, add the beef; season with a ... From The International Cook Book, 1906, page 93. | |
| Bohemian-American Cook Book (1915) | Apricots and |
are peeled, halved and sprinkled with Boiled pruned are stoned, the cavity filled with an or nut, dipped in batter and All fritters be served hot, sprinkled 735. PLAIN ... From Bohemian-American Cook Book, 1915, page 229. | |
| Camp Cookery (1910) | Army Bread.—This |
is easier to make than biscuit dough, since there is no grease to rub in, but it takes to It keeps than yeast bread, does not dry up in a week, nor mould, and is ... From Camp Cookery, 1910, page 125. | |
| Foods That Will Win the War and How to Cook Them (1918) | As the water in the |
large bowl cools off, remove a cupful and add a cupful of hot water. At the end of one and one-half hours the dough should have doubled in bulk. Take it out of the pan ... From Foods That Will Win the War and How to Cook Them, 1918, page 22. | |
| The Picayune Creole Cook Book (1901) | Au Gratin.” |
Bouchées—A Bouchée indicates a mouthful, and is from the French “Bouche,” the mouth. It is applied in cooking to all very thin, small patties or cakes, as ““Bouchées ... From The Picayune Creole Cook Book, 1901, page 18. | |
| The Cook's Own Book (1832) | Aui\t Mary's |
Of bloom raisins stoned, currants nicely cleaned, suet finely minced, bread grated, apples minced, and brown sugar, a quarter of a pound of four well-beaten eggs, a ... From The Cook's Own Book, 1832, page 203. | |
| The Dixie Cook-Book (1883) | Aunt Jennie’s Johnny Cake |
One cup each sweet milk and buttermilk, one tea-spoon each salt and soda, one table-spoon melted butter. Mix with enough meal to roll into a sheet half an inch thick. ... From The Dixie Cook-Book, 1883, page 50. | |
| Common Sense in the Household (1871) | Aunt Jenny's Johnny Cake |
Mix as above; knead well, and bake upon a perfectly clean and sweet board, before a hot fire, with something at the back to keep it up. Incline at such an angle as ... From Common Sense in the Household, 1871, page 299. | |
| Presbyterian Cook Book (1873) | B. Brown |
Slice, pare and parboil; mash, and season with butter, salt and pepper; one egg to a plant; about two tablespoonsful of flour; milk enough to make a batter. Drop a ... From Presbyterian Cook Book, 1873, page 55. | |
| Ryzon Baking Book (1916) | B. Canniff, New York City |
2 level cupfuls {yi pound) chopped English walnut meats. I package zweiback (10 cent size). I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level ... From Ryzon Baking Book, 1916, page 44. | |
| The Kansas Home Cook-Book (1874) | B. Ludlum |
Dry in the stale to form, when rubbed, a pint of crumbs; when brittle roil it quarter and core six tart cut quarter into four pieces, once lengthwise and once across. ... From The Kansas Home Cook-Book, 1874, page 209. | |
| Boston School Kitchen Text-Book (1887) | B\/stox School Kitchen |
TP: XT-BOOK. kill the yeast plant, and so we must be careful, in using to the proper In making bread, we put yeast with the flour, moisten it, keep it warm, and we have ... From Boston School Kitchen Text-Book, 1887, page 188. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Baa Rusks |
Melt three ounces of butter in a pint of milk; beat six eggs with a quarter of a pound of sugar; mix these with add one gill of yeast, half a teaspoonful of salt; light, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 189. | |
| Aunt Babette's Cook Book (1889) | Baba a La Parisienne |
Prepare the -yeast as above; cream a scant cup of butter with four tablespoonfuls of sugar, the grated peel of a lemon, add seven eggs, one at a time, stirring each egg ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 368. | |
| The Boston Cooking-School Cook Book (1896) | Baba Cakes with Apricots |
1% cups flour K cup butter. 1 yeast cake dissolved in 4 eggs ^ cup lukewarm water ^ cup sugar Make sponge of one-half cup flour and dissolved yeast cake; cover and let ... From The Boston Cooking-School Cook Book, 1896, page 457. | |
| Aunt Babette's Cook Book (1889) | Baieische Dampfnudeln |
(No. 1. ) Soak two cents' worth of compressed yeast in a cupful of lukewarm milk, with a teaspoonful of sugar and a teaspoonful of salt, and sift a pint of flour in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 232. | |
| Common Sense in the Household (1871) | Bailed Puddings |
Beat your eggs very light—and, if you put in only one or two, Avhip white and yolk separately, beating the into the sugar before adding the whites. corn-starch, and ... From Common Sense in the Household, 1871, page 383. | |
| Boston School Kitchen Text-Book (1887) | Bake a |
loaf 40 to 60 m., biscuit from 10 to 20 m. One third flour and two thirds brown may be used in the same way, but without kneading. flour means any good flour prepared from the whole grain. From Boston School Kitchen Text-Book, 1887, page 194. | |
| Mrs. Hale's New Cook Book (1857) | Baked and Dried Fruits—Raisins in |
particular, make excel lent suppers for invalids, with biscuits or common cake. Butter-milk—Although generally preferred when made from sweet cream, is liked better by ... From Mrs. Hale's New Cook Book, 1857, page 452. | |
| The Southern Cookbook (1912) | Baked Apple |
Pare and quarter four large apples; boil them with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. | |
| Housekeeping in Old Virginia (1879) | Baked Apple Roll |
Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and j^ut bits of butter all over this. Roll it up, place it in a baking-pan. ... From Housekeeping in Old Virginia, 1879, page 385. | |
| The White House Cook Book (1887) | Baked Berry Rolls |
ROLL rich biscuit dough thin, cut it into little squares four inches wide and seven inches long. Spread over with berries. Roll up the crust, and put the rolls in a ... From The White House Cook Book, 1887, page 452. | |
| Manual for Army Cooks (1896) | Baked Bread Pudding |
1 quart bread crumbs, dry. 3 tablespoonfuls melted butter. 2 quarts sweet milk. 3 tablespoonfuls sugar. 6 to 8 eggs, whites beaten to a stiff froth. Grated nutmeg enough ... From Manual for Army Cooks, 1896, page 181. | |
| Manual for Army Cooks (1896) | Baked Bread-and-fruit Pudding |
11 pints bread crumbs, dry. 2 quarts sweet milk. 3 tablespoonfuls melted butter. Flavor with nutmeg. 6 to 8 eggs, whites beaten to a stiff froth. 1 lb. raisins, picked, ... From Manual for Army Cooks, 1896, page 181. | |
| Rumford Complete Cook Book (1908) | Baked Brown Bread |
2 cups Graham flour. 1 level teaspoon soda. 1 cup white flour. yz teaspoon salt. 1 pint sour milk. Sift the flour, salt and soda twice; add the sugar and mix to a batter ... From Rumford Complete Cook Book, 1908, page 142. | |
| The Appledore Cook Book (1872) | Baked BucJewheat Cakes |
Mix and'rise the buckwheat over night, as for griddle cakes, only a stiffer; in the morning heat French roll pans very hot in the oven; grease them, turn in the batter, and bake. From The Appledore Cook Book, 1872, page 210. | |
| Housekeeping in Old Virginia (1879) | Baked Calf's Head |
Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme. A spoonful butter with flour, well mixed through ... From Housekeeping in Old Virginia, 1879, page 175. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Cucumbers |
3 good-sized cucumbers. ^ cup fine bread crumbs. tablespoons chopped onion. \]/2 teaspoons finely chopped parsley. 3 teaspoons chopped celery. 1 cup tomatoes cut in ... From Aunt Sammy's Radio Recipes, 1927, page 21. | |
| The Boston Cooking-School Cook Book (1896) | Baked Peaches |
Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill each cavity with one teaspoon sugar, one-half teaspoon butter, few drops ... From The Boston Cooking-School Cook Book, 1896, page 657. | |
| Housekeeping in Old Virginia (1879) | Baked Sheep's-head |
When ready for cooking, salt and pepper well, gash the sides in three or four places. Cut four onions very fine, to which add one pint bread crumbs, fat meat minced very ... From Housekeeping in Old Virginia, 1879, page 109. | |
| Gulf City Cook Book (1878) | Baked Sweet-bread |
Boil it half an hour; then throw it in cold water, to plump out; roll it in eggs and bread-crumbs, seasoned with salt and Lay them in the pan, put a lump of butter on each, and bake them. From Gulf City Cook Book, 1878, page 53. | |
| The White House Cook Book (1887) | Bakers' Raised Doughnuts |
WARM a teacupf ul of lard in a pint of milk; when nearly cool add enough flour to make a thick batter and add a small cupful of yeast; beat it well and set it to rise; ... From The White House Cook Book, 1887, page 347. | |
| The Creole Cookery Book (1885) | Baker’s Yeast |
Boil 2 ounces or more of hops into a vessel with 3 pints of water; as it decreases, carefully stir all the time; strain the liquor and mix it with well with 2 lbs. of ... From The Creole Cookery Book, 1885, page 133. | |
| The Boston Cooking-School Cook Book (1896) | Baking Pov^der Biscuit I |
2 cups bread flour 1 tablespoon lard 5 teaspoons baking powder 1 cup milk and water 1 teaspoon salt in equal parts ' 1 tablespoon butter Mix dry ingredients, and sift ... From The Boston Cooking-School Cook Book, 1896, page 106. | |
| The White House Cook Book (1887) | Baking Powder Biscuit |
Two PINTS of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt; make a soft dough of sweet milk or water, knead ... From The White House Cook Book, 1887, page 275. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baking Powder Biscuit |
2 cups sifted flour 2 tablespoons butter or 2 tablespoons lard or | to 1 cup milk or 1 tablespoon butter and half milk and half water tablespoon lard Mix and sift the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. | |
| Fifty-Two Sunday Dinners (1913) | Baking Powder Biscuits |
2 cups pastry flour. Y teaspoon salt. 4 teaspoons baking powder. 2 tablespoons Cottolene. 34 cup milk or water. Process: Sift together flour, baking powder and salt. Add ... From Fifty-Two Sunday Dinners, 1913, page 184. | |
| Larkin Housewives' Cook Book (1915) | Baking Powder Biscuits |
Sift together two cups Larkin Flour, one teaspoon salt and three Rub the flour two tablespoons each of lard and Mix to a soft dough with a three-fourths cup milk. Roll ... From Larkin Housewives' Cook Book, 1915, page 61. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baking Powder Breads |
of the eggs. The amount of boiling water for moistening will be about threequarters of a pint. Neither the powder nor soda is really necessary, the cakes being quite ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 42. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Baking-Powder Biscuit |
Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of bakingpowder. With the tips ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 205. | |
| Manual for Army Cooks (1896) | Baking-powder Biscuits. * |
2 quarts sifted flour. 1 large teaspoonful salt. 4 large teaspoonfuls baking 1 tablespoonful dripping powder. or lard. Cold water (sweet milk is preferable) enough to ... From Manual for Army Cooks, 1896, page 158. | |
| Manual for Army Cooks (1896) | Bakingi Bread in Field Ovens |
It not unfrequently occurs that the first baking in a field oven is of a bad quality; the bread is burnt at the top and not cooked enough at the bottom. This shows ... From Manual for Army Cooks, 1896, page 233. | |
| The International Cook Book (1906) | Banana Fritters |
1 102. STUFFED OYSTERS Hash very finely the thirty-six oysters saved from yesterday's broth. Heat one ounce butter in a small saucepan, add six finely chopped shallots ... From The International Cook Book, 1906, page 337. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Banana Fritters |
Remove skins from four bananas. Cut one in four equal parts. Sprinkle with four tablespoons sugar, four tablespoons lemon juice, or wine, and let stand one From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. | |
| Fifty-Two Sunday Dinners (1913) | Banana Fritters |
8 bananas. 1 tablespoon sugar. 1 cup bread flour. Y4 cup cream or milk. 2 teaspoons baking powder. 1 egg beaten very lightly. Y teaspoon salt. 4 tablespoon lemon juice. ... From Fifty-Two Sunday Dinners, 1913, page 130. | |
| The Boston Cooking-School Cook Book (1896) | Banana Fritters I |
4 bananas % tablespoon lemon juice Powdered sugar 3 tablespoons Sherry wine J4 rule Batter V Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and cut ... From The Boston Cooking-School Cook Book, 1896, page 415. | |
| The Boston Cooking-School Cook Book (1896) | Banana Fritters II |
3 bananas ^ teaspoon salt 1 cup bread flour 3^ cup milk 2 teaspoons baking powder 1 egg 1 tablespoon powdered sugar 1 tablespoon leraon juice Mix and sift dry ... From The Boston Cooking-School Cook Book, 1896, page 416. | |
| The Cook's Own Book (1832) | Barberry Biscuits |
the juice through a sieve from two pounds of barberries, and mix with it five pounds of sifted sugar; whisk the whites of four eggs and add them fruit; prepare some ... From The Cook's Own Book, 1832, page 306. | |
| The New England Cook Book (1905) | Barley Bread.—In |
Scotland, Norway, and other climates where wheat is not grown, barley bread is used extensively. It is both wholesome and palatable. Mix the barley meal with warm water ... From The New England Cook Book, 1905, page 165. | |
| Mary Elizabeth's War Time Recipes (1918) | Barley Gems |
1 cup barley flour 1 cup rice flour ¥, lb. butter, or butter substitute 2 oz. sugar 5 teaspoons baking powder 2 cups milk Beat the eggs and milk together. Sift together ... From Mary Elizabeth's War Time Recipes, 1918, page 148. | |
| Foods That Will Win the War and How to Cook Them (1918) | Barley Muffins |
egg cup barley meal 14 cups sour milk tablespoons drippings Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. ... From Foods That Will Win the War and How to Cook Them, 1918, page 31. | |
| Presbyterian Cook Book (1873) | Barley Panada |
Boil a small teaeupful of barley in water (with a few raisins ) it is Put in sugar and a little grated nutmeg; break in bits of toast or dry rusk after it is taken from the tire. From Presbyterian Cook Book, 1873, page 156. | |
| Foods That Will Win the War and How to Cook Them (1918) | Barley Scones |
1 cup whole wheat flour 1 cup barley meal 2 cup sour milk Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water ... From Foods That Will Win the War and How to Cook Them, 1918, page 32. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Barley Scones |
H tsp salt ^ to 1 c sour cream or milk Turn on floured board. Handle as baking pow^der biscuit Cut in diamond shapes, Brush over with sweet milk, bake in quick oven. ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 20. | |
| Foods That Will Win the War and How to Cook Them (1918) | Barley Spoon Bread |
2 tablespoons pork drippings 1 cup barley meal Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in ... From Foods That Will Win the War and How to Cook Them, 1918, page 31. | |
| Foods That Will Win the War and How to Cook Them (1918) | Barley Yeast Bread |
eup milk and water, or water 14 cups barley flour 24 cups wheat flour 3 cake compressed yeast Soften the yeast in 4+ cup lukewarm liquid. Combine ingredients. Mix into a ... From Foods That Will Win the War and How to Cook Them, 1918, page 31. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bath Buns |
Y? cup of yeast or half of a i cup of butter compressed disYolks of six egg solved in a half-cup of \Yz quarts of sifted flour lukewarm water YZ cup of currants ^ cup of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 491. | |
| Directions for Cookery, in Its Various Branches (1837) | BATH BUNS.—Boil a |
little saffron in sufficient water to cover it, the liquid is of a bright yellow; it, and set it Rub half a pound of fresh butter into a pound of sifted flour, and make ... From Directions for Cookery, in Its Various Branches, 1837, page 346. | |
| The Virginia House-Wife (1824) | Batter Bread |
Take six spoonsful of flour and three of corn meal, with a little salt; sift them and make a thin batter with flour, eggs, and a sufficient quantity of rich milk; bake ... From The Virginia House-Wife, 1824, page 187. | |
| Housekeeping in Old Virginia (1879) | Batter Bread |
Break two eggs into a bowl. Beat to a stifi" froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, ... From Housekeeping in Old Virginia, 1879, page 64. | |
| Housekeeping in Old Virginia (1879) | Batter Bread |
Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda. — Mrs. F. From Housekeeping in Old Virginia, 1879, page 65. | |
| Housekeeping in Old Virginia (1879) | Batter Bread |
One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. B^e in cups. — Mrs. G. From Housekeeping in Old Virginia, 1879, page 65. | |
| The Creole Cookery Book (1885) | Batter Bread |
Take 6 spoonfuls of flour and 3 of cornmeal, with a little salt, sift them, and make a thin batter with flour, eggs, and a sufficient quantity of rich milk; bake it in ... From The Creole Cookery Book, 1885, page 115. | |
| The Virginia House-Wife (1824) | Batter Cakes |
Boil two &ips of small hominy very soft, add an equal quantity of corn-meal with a little salt, and a large spoonful of butter; make it in a thin batter with three eggs, ... From The Virginia House-Wife, 1824, page 187. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Batter Cakes.—very Pine |
One of unbolted flour, half a Indian meal, one gill of yeast; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat ... From Mrs. Porter's New Southern Cookery Book, 1871, page 190. | |
| Fifty-Two Sunday Dinners (1913) | Batter for Fritters |
1 cup bread flour. 24 cup milk. 1 tablespoon sugar. 4 teaspoon melted Cottolene. Y{ teaspoon salt. White one egg beaten stiff. Process: Mix flour, sugar and salt. Add ... From Fifty-Two Sunday Dinners, 1913, page 50. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Batter for Fruit Fritters |
grated rind 1 lemon sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat, cut, and fold in the beaten whites of eggs and use for all kinds of fruits. From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. | |
| The Boston Cooking-School Cook Book (1896) | Batter I |
1 cup bread flour Few grains pepper y^ teaspoon salt % cup milk Mix 3our, salt, and pepper. Add milk gradually, ana eggs well beaten. From The Boston Cooking-School Cook Book, 1896, page 414. | |
| The Boston Cooking-School Cook Book (1896) | Batter II |
1 cup bread flour % cup water 1 tablespoon sugar % tablespoon olive oil )^ teaspoon salt White 1 Qgg Mix flour, sugar, and salt. Add water gradually, then olive oil and ... From The Boston Cooking-School Cook Book, 1896, page 414. | |
| Aunt Babette's Cook Book (1889) | Batter Steudel with Peunes |
Boil the prunes until very soft, take out the kernels, and mash them. Add sugar, cinnamon, the grated peel of a lemon and mix thoroughly. Now make a batter like in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. | |
| The Boston Cooking-School Cook Book (1896) | Batters, Sponges, and Doughs |
BATTER is a mixture of flour and some liquid (usually combined with other ingredients, as sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a ... From The Boston Cooking-School Cook Book, 1896, page 106. | |
| The Picayune Creole Cook Book (1901) | Bauce de Pain |
-2 Ounces of Fresh Bread Crumbs. a baby Cup of Cold Water. 1-2 Ounce of Butter. 1 Cup _of Cream or Milk. 6 Whole Peppers. Crumble the bread and place in a saucepan with ... From The Picayune Creole Cook Book, 1901, page 164. | |
| The Kansas Home Cook-Book (1874) | Bayless, Binghampton, New York |
One cup butter, three cups sugar, six eggs, one cup sweet milk, four cups flour, one and a half teaspoons yeast powder; bake in four or six round For spreading between ... From The Kansas Home Cook-Book, 1874, page 160. | |
| The Cook's Own Book (1832) | Beat a |
of to a pa.-tr, moisten them put them and a pund saucepan. o\i-r a clear but riot tierce charcoal stirring constantly, it loyi-tlicr; put it on a Homed slab, and woik it ... From The Cook's Own Book, 1832, page 309. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beat Biscuit |
Two quarts of flour, Half pint lard, (well rubbed together,) One pint of cold water, One tablespoonful of Mix knead, and a rolling pin smooth and light. From Mrs. Owen's Illinois Cook Book, 1871, page 149. | |
| Common Sense in the Household (1871) | Beat the |
eggs well, add the corn by degrees, beating very hard; to taste; put a tablespoonful of melted to of; milk, and thicken with to hold them together—say a tablespoonful ... From Common Sense in the Household, 1871, page 235. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beat the |
yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. | |
| Aunt Sammy's Radio Recipes (1927) | Beat the |
egg and add the milk. Mix the dry and the liquid together and stir in the melted Pour the batter into greased muffin tins and bake for 20 to 25 minutes in a fairly hot oven. From Aunt Sammy's Radio Recipes, 1927, page 53. | |
| Aunt Sammy's Radio Recipes (1927) | Beat the |
yolks and add the milk, slightly warmed, the sugar, raisins, salt, and Grease a pudding dish or any flat pan and put in a layer of the diced bread; pour the custard ... From Aunt Sammy's Radio Recipes, 1927, page 63. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beaten Biscuit |
To make good beaten biscuits, the proportions are Two quarts of flour, One tablespoon oval-full of lard, A good spoonful of Mix them as dry as just using enough to make ... From Mrs. Owen's Illinois Cook Book, 1871, page 154. | |
| The Kansas Home Cook-Book (1874) | Beaten Biscuit |
Mrs. E. M. Donovan, Two heaping of flour, one heaping tablespoon of lard, one heaping teaspoon of salt, enough milk or water stiff dough; knead or beat with a common ... From The Kansas Home Cook-Book, 1874, page 27. | |
| Housekeeping in Old Virginia (1879) | Beaten Biscuit |
One quart of flour, lard the size of a hen's egg^ one teaspoonful of salt. Make into a moderately stiflF dough with sweet milk. Beat for half an hour. Make out with the ... From Housekeeping in Old Virginia, 1879, page 50. | |
| The White House Cook Book (1887) | Beaten Biscuit |
Two QUARTS of sifted flour, a tea spoonful of salt, a tablespoonful of sweet lard, one egg; make up with half a pint of milk, or if milk is not to be had, plain water ... From The White House Cook Book, 1887, page 278. | |
| The Dixie Cook-Book (1883) | BEauRgEGARD Barrer CAKEs |
Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons sods. Pulverize the soda very fine ... From The Dixie Cook-Book, 1883, page 57. | |
| Boston School Kitchen Text-Book (1887) | Beceipts for Lesson Xiv |
1 largo potato. 1 tbsp. hops (loose). 1 pt boiling water. 1 hp. tbsp. flour. 1 lip. tsp. sugar. 1 hp. tsp. % tsp. ginger. }i yeast cake or }i c. yeast. pare, and soak the From Boston School Kitchen Text-Book, 1887, page 193. | |
| Aunt Babette's Cook Book (1889) | Beea.d Pancakes |
Soak stale bread over night in sour milk, mash up fine with your hands in the morning, put in salt, three eggs, and two teaspoonfuls of baking soda, dissolved in hot ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. | |
| Presbyterian Cook Book (1873) | Beead, with Dey Yeast |
In the evening, take four medium sized potatoes; pare and boil them soft, drain off the water, and mash, with a teacupful of flour; then rub the lumps out with your ... From Presbyterian Cook Book, 1873, page 101. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BEeEFsTEAk Toast |
Chop cold steak very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, and pour it over slices of toast. Prepare boiled ... From Buckeye Cookery and Practical Housekeeping, 1877, page 168. | |
| Housekeeping in Old Virginia (1879) | Beefsteak Broiled |
Cut the steak one-half inch thick; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals: place the steak on the griddle, ... From Housekeeping in Old Virginia, 1879, page 150. | |
| The White House Cook Book (1887) | Beefsteak Rolls |
THIS mode is similar to the above recipe, but many might prefer it. Prepare a good dressing, such as you like for turkey or duck; take a round steak, pound it, but not ... From The White House Cook Book, 1887, page 135. | |
| Housekeeping in Old Virginia (1879) | Beep a la Mode |
Take, from a round of fresh beef, the bone; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of — Thyme and parsley, ... From Housekeeping in Old Virginia, 1879, page 148. | |
| Mrs. Beeton's Book of Household Management (1861) | Beignets de Pain au beurre |
Ingredients. — 8 slices of thin bread and butter, jam, frying-fat, fryingbatter (see p. 88 1), castor sugar. Method. — Make the batter according to directions given. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Beignets de Riz |
Take the left-over rice and mash very fine. If you have only a cupful, take three eggs, a half cup of flour, one teaspoonful of yeast powder, and sugar to taste, and ... From The Picayune Creole Cook Book, 1901, page 190. | |
| The Virginia House-Wife (1824) | Bell Fritters |
Put a piece of butter the size of an egg into a pint of water, let it boil a few minutes, thicken it very smoothly with a pint of flour, let it remain a short time on ... From The Virginia House-Wife, 1824, page 172. | |
| Gulf City Cook Book (1878) | Bell Fritters |
Put into a stew-pan a piece of butter the size of an egg; pour over it a pint of boiling water, and set the stove until ready to come to a boil; then in a pint making a ... From Gulf City Cook Book, 1878, page 119. | |
| Housekeeping in Old Virginia (1879) | Bell Fritters |
Put a pint of boiling water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter. Have ready a pint of the best flour, sifted and wet with ... From Housekeeping in Old Virginia, 1879, page 424. | |
| La Cuisine Creole (1885) | Bemabks on Yeast |
Without good yeast to start with it is impossible to make good bread, therefore I devote a few moments to this important consideration. There are several kinds of yeast ... From La Cuisine Creole, 1885, page 128. | |
| The Boston Cooking-School Cook Book (1896) | Berkshire Muffins |
% cup corn meal % teaspoon salt % cup flour % cup scalded milk (scant) y^ cup cooked rice 1 ^^^ 2 tablespoons sugar 1 tablespoon melted butter Turn scalded milk on meal, ... From The Boston Cooking-School Cook Book, 1896, page 111. | |
| The Creole Cookery Book (1885) | Bermuda Johnny Cake |
To each pint of flour allow 2 ounces of butter; work in a small part of the butter with flour; mix it up with a little salt and milk to consistency of paste; roll it out ... From The Creole Cookery Book, 1885, page 117. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Berry Muffins |
1 egg 1 cup berries Cream butter; add sugar, yolk well beaten, flour mixed and dry ingredients, milk, whites of beaten until stiff, and Bake in buttered muffin pans or in buttered cake pan. From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Berry Muffins II |
1 egg 1 cup milk 2^ cups flour " 1 cup berries Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving ... From The Boston Cooking-School Cook Book, 1896, page 108. | |
| Common Sense in the Household (1871) | Bice Muffins |
»{• - 1 cup cold boiled rice. 1 pint of flour. 1 quart of milk, or enough to make thin batter. 1 tablespoonful lard or butter. Beat hard and bake quickly. / From Common Sense in the Household, 1871, page 293. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Biscuit |
Melt a cup of butter, and mix it with half a pint of lukewarm milk; if you have not milk, water will do, add a tea cup of yeast, two tea spoonsful of salt, and flour to ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 60. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Biscuit |
Two quarts of flour; about two ounces of butter; half a pint of boiling water; one teaspoonful of salt; a pint of cold milk; mix this well together with the From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 24. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Biscuit |
i quart of flour i large tablespoon ful of lard Add the salt to the flour, then rub the lard thoroughly into it with the hands. Put a half-pint of milk and a half-pint ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 354. | |
| Boston School Kitchen Text-Book (1887) | Biscuit |
Make the same as for dumplings, and if liked shorter rub y^ tbsp. of lard or dripping the Mix just as soil as can be handled easily, turn the dough out on a floured ... From Boston School Kitchen Text-Book, 1887, page 165. | |
| The Picayune Creole Cook Book (1901) | Biscuit |
Des Biacuits, 1 Heaping Teaspoonful of Lard. 2 Teasnoonfuls of Yeast Powder. 1 Pint of Water or Sweet Milk. Sift the flour well, and add the salt and yeast powder, ... From The Picayune Creole Cook Book, 1901, page 370. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Biscuit |
to one; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like a jelly roll; cut in one half inch pieces; on buttered tin; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. | |
| Rumford Complete Cook Book (1908) | Biscuit |
and, when well mixed, add the milk, using enough to make a soft dough. this out on a floured board, one-third thickly with the scraped maple sugar, roll up like a jelly ... From Rumford Complete Cook Book, 1908, page 137. | |
| The Italian Cook Book (1919) | Biscuit |
(Pezzo in gelo) Make a cream with: Water, five ounces. Sugar, two ounces. The yolks of four eggs. A taste of vanilla. Put it on the stirring continually and it begins to ... From The Italian Cook Book: The Art of Eating Well, 1919, page 157. | |
| The Southern Cookbook (1912) | Biscuit Cake |
One pound of flour, five eggs well and eight ounces of sugar, a rose or orange-flower water, beat the whole thoroughly, and bake one hour. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. | |
| La Cuisine Creole (1885) | Biscuit Cream in Moulds |
One quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar; flavor with vanilla bean boiled in half a cup of sweet milk. Churn all ... From La Cuisine Creole, 1885, page 187. | |
| The Picayune Creole Cook Book (1901) | Biscuit de Savote @ la Créme |
2 Cups of Sugar. 1 Cup of Cream. 2 Cups of Flour. 4 Eggs. 1 Teaspoonful of Lemon Essence. sugar to a cream. Add the cream, and gradually add the flour and baking powder, ... From The Picayune Creole Cook Book, 1901, page 307. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Biscuit Glacd |
Mix in a deep bowl or pail one pint of rich cream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan whip to a stiff froth. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 307. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Biscuit Glacd, No |
One pint of cream, whipped to a froth; a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 307. | |
| The Creole Cookery Book (1885) | Biscuit Glace |
Mix together in a deep bowl or tin pail, 1 pint of rich cream, } cup of sugar, 1 teaspoon of vanilla; put this mixture in a pan of ice water, and whip to a stiff froth; ... From The Creole Cookery Book, 1885, page 180. | |
| The Creole Cookery Book (1885) | Biscuit Glace |
One pint of cream whipped to a froth, 14 dozen macaroons, 3 eggs, 4 cupful water, # cup of sugar, 1 teaspoon of vanilla extract; boil the sugar and water together for 4 ... From The Creole Cookery Book, 1885, page 180. | |
| La Cuisine Creole (1885) | Biscuit Glace for Twenty |
Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of cream, vanilla extract, white of eggs well beaten if the cream is too light. To be frozen in ... From La Cuisine Creole, 1885, page 262. | |
| The Creole Cookery Book (1885) | Biscuit Ice Cream |
Eight eggs, the yolks only, 8 ounces of granulated sugar, 1 pint of sweet milk, 3 pints of double sweet cream, } vanilla bean, or 1 tablespoonful of Burnett’s extract; ... From The Creole Cookery Book, 1885, page 184. | |
| Camp Cookery (1910) | Biscuit Loaf.—This |
is a standard camp bread, because it bakes quickly. It is good so long as it is hot, but it dries out soon and will not For four men: 3 heaping teaspoonfuls baking ... From Camp Cookery, 1910, page 123. | |
| The Southern Cookbook (1912) | Biscuit of Fruit |
To the pulp of any scalded fruit, put equal weight of sugar sifted, beat it two hours, then put it little white paper forms, dry in a cool oven, turn the next day, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 94. | |
| The Creole Cookery Book (1885) | Biscuit Pudding |
Pour a pint of boiling milk over 3 Naples biscuits grated; cover it close; when cold, add the yolks of 4 eggs and the _ whites of 2, nutmeg, a little brandy, a spoonful ... From The Creole Cookery Book, 1885, page 206. | |
| Aunt Babette's Cook Book (1889) | Biscuit Tart Cake |
Beat the yelks of fifteen eggs with half a pound of sifted sugar, until thick. Add the grated peel of a lemon. Beat the whites very stiff, so stiff that you can, with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 357. | |
| The Boston Cooking-School Cook Book (1896) | Biscuit Tortoni in Boxes |
1 cup dried macaroons, ^ cup sugar finely crushed 3^ cup sherry 2 cups thin cream 1 pint heavy cream Soak macaroons in thin cream one hour, add sugar, wine, and freeze ... From The Boston Cooking-School Cook Book, 1896, page 530. | |
| Gulf City Cook Book (1878) | Biscuit with Yeast |
Boil two large potatoes, and mash them while warm; put in one tea-spoonful of sugar, one of salt, a dessert-spoonful of lard, one cup of yeast or a yeast cake; thicken ... From Gulf City Cook Book, 1878, page 118. | |
| The Cook's Own Book (1832) | Biscuit, Bread |
Dry fine flour and powder sugar, of each half a pound, thoroughly: beat up four very fresh eggs for ten minutes, then add the sugar, beat them ten longer, put the flour, ... From The Cook's Own Book, 1832, page 66. | |
| The International Cook Book (1906) | Biscuit, Chocolat |
493. CONSOMME", WITH ITALIAN PASTE Strain a consomme prepared as per No. 52 into another saucepan. Drop in two ounces Italian paste, boil slowly for fifteen minutes and ... From The International Cook Book, 1906, page 156. | |
| The Cook's Own Book (1832) | Biscuit, Italian |
Bake a biscuit, like Iced biscuit, in a plain,; cut it across, in an pour on each slice a spoonful of true maraschino, and when imbibed this, place them in proper form, ... From The Cook's Own Book, 1832, page 308. | |
| The Cook's Own Book (1832) | Biscuit, King's |
Put half a pound into a basin, and work it about well with a wooden spoon; break six eggs and whisk them well, add a half pound of powder-sugar, and whisk ten minutes ... From The Cook's Own Book, 1832, page 67. | |
| The Cook's Own Book (1832) | Biscuit, Leman's |
and dry a pound of fine flour; nib it into a quarter of a pound of butter, two ounces of pounded and sifted loaf sugar, and a bit of volatile salt about the size of a ... From The Cook's Own Book, 1832, page 67. | |
| The International Cook Book (1906) | Biscuit, Mousseline |
1839. CREME, NANTUA Heat one and a half ounces butter in a saucepan, adding one finely sliced carrot, one sliced onion, a sprig thyme, two bay leaves, a half tablespoon ... From The International Cook Book, 1906, page 561. | |
| The Cook's Own Book (1832) | Biscuit, Sugar |
(2) Mix together one pound of dried and sifted flour, the same quantity of pounded and ten eggs, and a few this upon floured and it. From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuit, Sweet |
of flour, half a pound of butter, the same quantity of finely-pounded sugar, and two eggs, beaten; make it all very stiff paste with cool water, roll and to form the ... From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuit, the Nuns |
whites of two/ve eggs, and beat them to a; a pound of almonds, blanch them, and beat them with the froth of the whites of eggs, as it then take the yolks, and two pounds ... From The Cook's Own Book, 1832, page 67. | |
| Camp Cookery (1910) | Biscuit.—These |
are in a (12inch holds I dozen, 18-inch holds 1^2 dozen), una camp stove is carried or an oven is dug. From Camp Cookery, 1910, page 124. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Biscuits |
Two pounds of flour, sifted. Half a pouud of butter. Two eggs. Six wine-glasses of milk. Two wine-glasses of the best brewer's yeast, or three of good homemade yeast. ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Biscuits |
Half a pound of butter. Two pounds of flour, sifted. Half a pint of milk, or cold water. A salt-spoonful of salt. Cut up the butter in the flour, and put the to it. Wet ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 78. | |
| Gulf City Cook Book (1878) | Biscuits |
One of flour, one of butter or soda the size of a pea, mixed with milk or water, well worked, will make fifteen good biscuits. One heaping pint of flour, one tea-spoonful of salt, a piece From Gulf City Cook Book, 1878, page 117. | |
| Aunt Babette's Cook Book (1889) | Biscuits |
Sift one quart of flour, adding two heaping leaspoonfuls of baking powder, two large tablespoonfuls of butter, a saltspoonful of salt. Sift the flour and baking powder ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 210. | |
| The Southern Cookbook (1912) | Biscuits |
Make a pound of flour; the yolk of an egg, and some milk, into a very stiff paste, beat it well, and knead till quite smooth, it very thin, and cut into biscuits. Bake ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. | |
| The Cook's Own Book (1832) | Biscuits .drop |
(1) Pound and sift a pound of fine sugar, take the yolks of seven and the whites of ten eggs and beat well separately for an hour. Dry and sift a pound of and when cold ... From The Cook's Own Book, 1832, page 67. | |
| The Picayune Creole Cook Book (1901) | Biscuits @ la Cuillére au Coco |
3 Eggs. 2 Ounces of Flour. 4 Ounces of Grated Cocoanut. Beat the butter, sugar and eggs together for five minutes, blending thoroughly. Then add the flour, and ... From The Picayune Creole Cook Book, 1901, page 318. | |
| The Picayune Creole Cook Book (1901) | Biscuits a la Cuitlére |
4 Ounces of Powdered White Sugar. Put the sugar and the yolks of the eggs into a bowl and beat thoroughly till very light. Beat the whites of the eggs to a stiff froth ... From The Picayune Creole Cook Book, 1901, page 318. | |
| The Picayune Creole Cook Book (1901) | Biscuits au Chocolat |
1 Ounce of Powdered French Chocolate. 10 Ounces of Pulverized Sugar. sugar to a cream. Add the chocolate, and mix well. Then add the flour, alternating with the whites ... From The Picayune Creole Cook Book, 1901, page 315. | |
| The Cook's Own Book (1832) | Biscuits en Capsule |
Put half a pound of fine sugar into an earthen pan, and pour over it the yolks of twelve eggs; put the whites into a preserving-pan, and whisk them for half an hour; in ... From The Cook's Own Book, 1832, page 67. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Biscuits Glaces |
No. yz pound of sugar gill of maraschino Put half the cream on to boil. the sugar and together until very, very light, then stir them into the boiling cream, and stir ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 469. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Biscuits Glaces |
No. 2 2 tablespoon fuls of brandy Put the sugar and water on to boil to a syrup; is, when you dip a spoon into the syrup, and then hold it in the air, the drops, as they ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 469. | |
| The Picayune Creole Cook Book (1901) | Biscuits Glaces |
Set one-half the cream to boil. Beat the yolks of the eggs and the sugar till they are exceedingly light. Take the boiling milk from the fire, and stir in, while still ... From The Picayune Creole Cook Book, 1901, page 328. | |
| The International Cook Book (1906) | Biscuits Glacis, Parisiennc |
1242. GIBLETS A L'ANGLAISE Cut the wings, neck, liver, gizzard and heart left over from yesterday into half-inch pieces. Cut into small dice pieces one peeled carrot, ... From The International Cook Book, 1906, page 382. | |
| The Picayune Creole Cook Book (1901) | Biscuits Glacés, Creole Style |
Biscuite Glacés 2 la Créole. 1 Pint of Milk. The Yolks of 6 Eggs. ki Pound of Pulverized Sugar. 1 Tablespoonful of Vanilla or Lemon Set one pint of milk to boil. Beat ... From The Picayune Creole Cook Book, 1901, page 328. | |
| The Cook's Own Book (1832) | Biscuits Iced |
Beat up the white of eiglit, and the ^olks of six eggs, with a pound of fine powdered sugar, for two hours. ready fourteen of well-dried; and your plates buttered, mix ... From The Cook's Own Book, 1832, page 308. | |
| The Cook's Own Book (1832) | Biscuits of Italian Water |
Whisk up sis eggs, and an equal weight of powder-sugar, for half an Take six more eggs and their weight of flour, and mix all together, and lay this mixture on paper, in ... From The Cook's Own Book, 1832, page 308. | |
| The Italian Cook Book (1919) | Biscuits Sultan |
(Biscotto alia sultana) Granulated sugar, six ounces. Flour, four ounces. Potato meal, two ounces. Currants, three ounces. From The Italian Cook Book: The Art of Eating Well, 1919, page 130. | |
| Bohemian-American Cook Book (1915) | Biscuits with |
JAM. Vdolhy, Melt a piece of butter in two cups of tepid milk, or dry yeast in tepid milk and flour to make dough softer than for dumplings. until smooth, let it rise, ... From Bohemian-American Cook Book, 1915, page 243. | |
| The Picayune Creole Cook Book (1901) | Biscuits With Preserves |
Biecuite Glacés aun Oonfttures. 9 Eggs. 1 Pound of White Pulverized 1 Cup of Jam of Any Kind Desired. Make a strong cake or cup cake (see recipes), and bake on a baking ... From The Picayune Creole Cook Book, 1901, page 321. | |
| The Cook's Own Book (1832) | Biscuits, Almond |
(1) and pound, a quarter of a pound of sweet almonds, sprinkling them occasionally with fine sugar; then beat them up for a quarter of an hour with an ounce of flour, ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Almond |
(2) eight ounces of sweet, and as many bitter almonds, fifteen whites, and eight yolks ofeggs, two niinrcs offlour, and two pounds of powder sugar, pour boiling water on ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Almond |
Beat up the yolks of three eggs lor ten minutes, with four ounces of powder sugar and one ounce of bitter almonds well pounded; then add a whole egg, and beat minutes ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Almond |
Blanch half a pound of sweet almonds, cut into dice and dry them in the oven. Make a glaze with the whites of two newlaid eggs; mix tlie almonds and a pinch of crisped ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Anise (small). Wash |
four drachms of starred anise, and dry it in the oven; work up the yolks of five cjrgsand a quarter of a pound of powder sugar for ten the whites to a strong froth, and ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Butter |
Make a paste as for sweet biscuits, and when you have put in the flour, pour over it eight ounces of alter it has cooled a mix them together a short time with a wooden ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Chestnut |
Take six ounces of roasted and skinned chestnuts, a little grated lemon-peel, a pound and a half of powder sugar, and ten whites of the to a paste, and then it up in an ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Biscuits, Drop |
(2) Beat a pound of sugar, the yolks of four, and whites of two i a little white wine, then put in a pound of (lour, and a few seeds, mix all well Butter a paper, lay ... From The Cook's Own Book, 1832, page 67. | |
| The Cook's Own Book (1832) | Biscuits, Fine Sponge |
twelve eggs, separate the yolks and whites; to the former put three quarters of a pound of powder-sugar, stir them well u itli a wooden it in bladders; the to a very ... From The Cook's Own Book, 1832, page 310. | |
| The Cook's Own Book (1832) | Biscuits, Large Savoy |
fifly-six eggs, four pounds of sugar, the zestes of four oranges, a pound and three-quarters of potatoe-flour sifted; and make your biscuit as follows: the zestes of the ... From The Cook's Own Book, 1832, page 310. | |
| The Cook's Own Book (1832) | Biscuits, Light |
Take ten eggs, put the yolks of five in a pan few crisped orangeflowers, the peel of a green lemon, both shred fine, and fine sugar; the till the sugar is dissolved and ... From The Cook's Own Book, 1832, page 308. | |
| The Cook's Own Book (1832) | Biscuits, Manques |
Put into an earthen pan half a pound three-quarters of a pound of flour, a quarter of a pound of butter, the same of pounded a and some six and two; beat up these ... From The Cook's Own Book, 1832, page 308. | |
| The Cook's Own Book (1832) | Biscuits, Marrled |
Make twenty-tour eggs, a pound of powder-sugar, and three-quarters of a pound of dried and sifted as for Bitcuits; of dis.-ol\cd pan, and ad to it a third of the paste; ... From The Cook's Own Book, 1832, page 309. | |
| The Cook's Own Book (1832) | Biscuits, Millefruit |
preserver] orange and lemon-peel, a quarter of a pound of each, six ounces of angelica, the same of sweet, and one ounce of bilter almonds; cut all the above ingredients ... From The Cook's Own Book, 1832, page 309. | |
| The Cook's Own Book (1832) | Biscuits, Naples |
Put quarters of a pound of fine Hour to a pound of fine sifted sugar; sift both together three times, then add six eggs beaten well, and a of roee-water; when nearly ... From The Cook's Own Book, 1832, page 67. | |
| The International Cook Book (1906) | Biscuits, Portugal |
2747. TSCHI, RUSSIAN STYLE Place in a soup pot a two-pound piece lean beef, half pound smoked bacon, two smoked sausages, one carrot, one onion, two leeks, two branches ... From The International Cook Book, 1906, page 863. | |
| The Cook's Own Book (1832) | Biscuits, Savoy |
whites of eggs to a snow; w ith a pound and a quarter of powder-sugar, mix them together, with three-quarters of a pound of Hour and the grated rind of a lemon, into a ... From The Cook's Own Book, 1832, page 309. | |
| The Cook's Own Book (1832) | Biscuits, Small |
a a quarter of a pound of flour, spoonfuls of fine powder sugar, and the same of marmalade; add whites of eggs to work it pretty soft; and make this paste to what shape and size you please. From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuits, Spoon |
Break four eggs, put the and basins; add to the former of a pound of powder-sugar; grated on it the zeste of a lemon, mix these together with a spatula for ten the to a ... From The Cook's Own Book, 1832, page 310. | |
| The Cook's Own Book (1832) | Biscuits, Spunge |
Beat together, for half an hour, four well-beaten half a pound of finely-pounded then mix in lightly six ounces of dried and sifted flour, and die grated peel of a ... From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuits, Sweet |
sn^ar, and it through a tammy. Put the whites of twelve preserving-pan, and the into an earthenware tureen; whip the whites In a snow, and then carefully pour on yolks ... From The Cook's Own Book, 1832, page 310. | |
| The Cook's Own Book (1832) | Biscuits, the Queen's |
a pound and a half of flour, a pound and a half pf fine sugar, the whites of twenty-four, and the yolks of eighteen eggs, put in coriander seeds beaten small at ... From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuits, Yarmouth |
wash half a pound of currants, dry them well, rub a flour with them, and put them half a pound of powder-sugar, threequarters of a pound of sifted flour, and half a ... From The Cook's Own Book, 1832, page 68. | |
| The Picayune Creole Cook Book (1901) | Biscutts au Citron |
6 Eggs. 1 Cup of Butter. Beat the yolks of the eggs and butter to a cream. Add the sugar, and beat well. Add the extract of lemon, and then the whites of the eggs, ... From The Picayune Creole Cook Book, 1901, page 319. | |
| The International Cook Book (1906) | Bitokes, Tiflis |
SATURDAY, FOURTH WEEK OF SEPTEMBER 771 2530. BlTOKES, TlFLIS Mince well together two pounds raw beef and a half pound beefkidney suet, season with a light teaspoon salt, ... From The International Cook Book, 1906, page 788. | |
| The Good Housekeeper (1841) | Black Butter |
This is a very nice preserve to spread on bread for children and much healthier in -the winter than salt butter. Take any kind of berries, currants, or cherries (the ... From The Good Housekeeper, 1841, page 92. | |
| The International Cook Book (1906) | Blackfish, Brown Butter * |
Corned Beef, American (241) English Buns (157) 1709. OMELETTE WITH EGGPLANT Cut in small dice pieces half of a peeled medium eggplant. Heat a tablespoon butter in a ... From The International Cook Book, 1906, page 520. | |
| The White House Cook Book (1887) | Bleeding at the Nose |
ROLL up a piece of paper and press it under the upper lip. In obstinate cases, blow a little gum arabic up the nostril through a quill, which will immediately stop the ... From The White House Cook Book, 1887, page 574. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boil a |
of buttermilk, throw in a teaspoonful salt; take from the fire and let it a sufficient of flour to make the consistency of common yeast, put in a half teacupful of ... From Mrs. Owen's Illinois Cook Book, 1871, page 149. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boil and |
grate two; add two of brown sugar; pour boiling water these, enough to soften them. tepid, add one small teacup of yeast; when light, warm three ounces of butter in one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 186. | |
| Larkin Housewives' Cook Book (1915) | Boil and |
one pint, mash thoroughly, scald one pint flour with the liquid in which potatoes were boiled. Soften one cake dry yeast in one cup warm water, add three cups water, one ... From Larkin Housewives' Cook Book, 1915, page 59. | |
| The Appledore Cook Book (1872) | Boil the |
milk, and pour on the bread; let this stand one hour stir into it the sugar, spice, suet, raisins, and currants; beat the eggs to a froth, and stir in. Have ready a deep ... From The Appledore Cook Book, 1872, page 146. | |
| The Southern Cookbook (1912) | Boil the |
hops with the wort an hour the it boils. Strain off and cool, if the whole be not cool enough that day to add to the yeast, a pail of wort may be prepared, and a quart ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. | |
| The White House Cook Book (1887) | Boiled Apple Puffets |
THREE eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls of baking powder. Fill teacups alternately with ... From The White House Cook Book, 1887, page 424. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boiled Bread |
Four cupsful of sour milk or cold water, Four cupsful of Indian meal, Two cupsful of flour, Steam four hours. From Mrs. Owen's Illinois Cook Book, 1871, page 150. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Bread Pudding |
Prepare bread as directed above, add five eggs, two cups of sugar, half a cup of molasses, a wineglass of brandy, half a nutmeg, half a tea-spoonful of ground cloves, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 106. | |
| Presbyterian Cook Book (1873) | Boiled Bread Pudding |
Three-fourths of a pound ofbread crumbs; eight eggs, beaten to a froth; three or four spoonsful of sugar; one nutmeg,; and one quart of milk. Boil, and pour on the ... From Presbyterian Cook Book, 1873, page 71. | |
| Housekeeping in Old Virginia (1879) | Boiled Bread Pudding |
Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together ... From Housekeeping in Old Virginia, 1879, page 380. | |
| The White House Cook Book (1887) | Boiled Bread Pudding |
To ONE quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one teaspoonful each of spices, one ... From The White House Cook Book, 1887, page 427. | |
| The Southern Cookbook (1912) | Boiled Bread Pudding |
Grate white bread, pour boiling When soaked an hour or two, it and mix..." it two or three eggs well beaten Put it into a basin it; tie a floured cloth over it, and put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. | |
| The Southern Cookbook (1912) | Boiled Curd Puddings |
Rub the curd gallons of when drained, through a Mix it six a little cream, two of orange-flower water, half a nutmeg, of flour and of bread each three spoonfuls, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 57. | |
| Aunt Babette's Cook Book (1889) | Boiled Fritters |
Boil one quart of water, butter the size of an egg, boil a few minutes, add salt, stir in flour until as thick as mashed potatoes. Pour this into a bowl and beat six ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. | |
| Common Sense in the Household (1871) | Boiled Puddings |
1 saltspoonfvil salt. or enougli to make the floiir into dough. 1 quart berries, chopped apples, sliced peaches, or other fruit; jam, ]>reserves, canned fruit, or ... From Common Sense in the Household, 1871, page 409. | |
| Manual for Army Cooks (1896) | Boiled Roll Pudding |
In this pudding stewed dried apples, peaches, prunes, canned fruit, jams, jellies, marmalades, or ripe uncooked currants, raspberries, strawberries, blackberries, or ... From Manual for Army Cooks, 1896, page 175. | |
| Common Sense in the Household (1871) | Boiled Sea-kale |
Tie nj) in bunches when you have picked it over cai-efully, and lay in cold water for an Put into saltod boiling water, and cook twenty or thirty minutes until tender. ... From Common Sense in the Household, 1871, page 241. | |
| Manual for Army Cooks (1896) | Boiled Yeast Dumpling |
Make a light dough, or procure from the bakery dough which is ready for the oven. Flour the hands well and mold the dough into balls about the size of an egg. Drop them ... From Manual for Army Cooks, 1896, page 173. | |
| The Picayune Creole Cook Book (1901) | Boiling Lard |
. Put three cups of water in a saucepan and let it boil hard. Wash half [email protected] of rice thoroughly, and drain and put in the boiling water. Let it boil till very soft and ... From The Picayune Creole Cook Book, 1901, page 185. | |
| The Jewish Manual (1846) | Bola Toliedo |
Take one pound of butter, and warm it over the fire with a little milk, then put it into a pan with one pound of flour, six beaten eggs, a quarter of a pound of beaten ... From The Jewish Manual, 1846, page 144. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep AppLe Dumpiines |
Add to two cups sour milk one tea-spoon soda, and one of salt, half cup lard, flour enough to make dough a little stiffer than for biscuit; peel, halve and core apples, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 200. | |
| The Dixie Cook-Book (1883) | Bortep APPLE DuMPLinas |
Add to two cups sour milk one tea-spoon suda, and one of salt, half cup of butter, lard, flour enough to make dough a little stiffer than for biscuit; or make a good ... From The Dixie Cook-Book, 1883, page 231. | |
| The National Cookery Book (1876) | Bortep Frencu Puppia |
One cupful-of chopped raisins, one of suet, one of molasses, one and a half cupfuls of milk, one teaspoonful of soda, on heaped spoonful of cream of tartar, flour enough ... From The National Cookery Book, 1876, page 228. | |
| Common Sense in the Household (1871) | Boston Brown Bread |
Set a sponge over night, with potatoes or white in the following proportions: 1 cup yeast. 6 potatoes, mashed fine with thi-ee cups of flour. 1 quart waim water. 2 ... From Common Sense in the Household, 1871, page 280. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boston Brown Bread |
One quart Graham flour, One tablespoonful molasses, One tablespoonful lard, Milk to make a tolerable stiff batter, From Mrs. Owen's Illinois Cook Book, 1871, page 138. | |
| La Cuisine Creole (1885) | Boston Brown Bread |
One and a half pints of Indian meal, half a pint of wheat flour, one cup of sweet milk, one cup of sour milk, with a teaspoonful of soda in it; three tablespoonfuls of ... From La Cuisine Creole, 1885, page 135. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boston Brown Bread |
2 cups of Yankee rye meal 2 cups of Indian meal i teaspoonful of soda or saleratus \y2 pints of sour milk Mix the rye and the Indian meal well together. the soda or. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 335. | |
| The White House Cook Book (1887) | Boston Brown Bread |
ONE pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and ... From The White House Cook Book, 1887, page 268. | |
| Aunt Babette's Cook Book (1889) | Boston Brown Bread |
Three and one-half cups of Graham flour, two of cornmeal, three of sour milk, one-half cup of molasses, one and a half teaspoonful of soda; steam two and one-half hours, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 208. | |
| The Boston Cooking-School Cook Book (1896) | Boston Brown Bread |
1 cup rye meal % tablespoon soda 1 cup granulated corn meal 1 teaspoon salt 1 cup Graham flour ^ cup molasses 2 cups sour milk, or 1^ cups sweet milk or water Mix and ... From The Boston Cooking-School Cook Book, 1896, page 89. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boston Brown Bread |
One cup of sour milk, one-half cup of New Orleans molasses, one egg, butter From The Good Housekeeping Woman's Home Cook Book, 1909, page 42. | |
| Larkin Housewives' Cook Book (1915) | Boston Brown Bread |
Sift together one cup Larkin Bread Flour, two cups graham flour, two cups corn-meal, add one cup molasses, three and onehalf cups thick sour milk, two teaspoons soda and ... From Larkin Housewives' Cook Book, 1915, page 60. | |
| Aunt Sammy's Radio Recipes (1927) | Boston Brown Bread |
1 cup corn meal. 1 cup rye meal. 1 cup Graham flour. ^ cup molasses. 2 cups sour milk and IJ^ teaspoons soda, or cups sweet milk and Mix and sift the dry ingredients; ... From Aunt Sammy's Radio Recipes, 1927, page 54. | |
| The White House Cook Book (1887) | BOSTON BROWN BREAD. |
ONE cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, ... From The White House Cook Book, 1887, page 268. | |
| Rumford Complete Cook Book (1908) | Boston Sandwiches |
Slices of thinly cut Boston % cup peanuts. brown bread. 2 rolls Neufchatel cheese. 2 tablespoons cream. 6 stoned olives. Mash the cheese smoothly, add the olives chopped ... From Rumford Complete Cook Book, 1908, page 222. | |
| Ryzon Baking Book (1916) | Boston, Mass |
yi cupful (2 ounces) bread flour. yi cupful (lyi ounces) brown sugar. level cupful (5 ounces) graham flour. yi cupful {lyi ounces) walnuts. dates. 1 egg. ^ cupful {lyi ... From Ryzon Baking Book, 1916, page 25. | |
| Mrs. Beeton's Book of Household Management (1861) | Bouches de Laitance de Harengs |
Ingredients. — 4 fresh soft roes, bacon, 8 round croutes of fried bread or buttered toast, anchovy paste, fine strips of pickled gherkin, Krona pepper, lemon-juice, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Bound of the Best Butter |
8 or 12 Eggs. Under this amusing name are sold the delicious small rolls which are served in Creole homes and restaurants. The rolls are joined together lightly in long ... From The Picayune Creole Cook Book, 1901, page 370. | |
| The Picayune Creole Cook Book (1901) | Boutlt en Papillottes |
6 Sausages. Chaurice.) 2 Eges. 1 Cup Bread Crumbs. This is a nice breakfast dish. Take the left-over bouilli cut in slices and Parboil slightly in butter. Make a ... From The Picayune Creole Cook Book, 1901, page 43. | |
| Housekeeping in Old Virginia (1879) | Box Bread |
One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it ... From Housekeeping in Old Virginia, 1879, page 48. | |
| Larkin Housewives' Cook Book (1915) | Bran Muffins |
Two cups bran, one cup Larkin Bread Flour, one-fourth teaspoon Larkin Salt, one teaspoon Larkin Soda, one and one-half cups sour milk. Mix in order given. Will make one ... From Larkin Housewives' Cook Book, 1915, page 63. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Braxdy-t^ixe Cheesecake |
Hale a pound each of butter and sugar, eight eggs, one pint of milk, quarter of a pound of currants, fotir ounces of bread, one tablespoonful each of brandy, wine and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 298. | |
| The American Frugal Housewife (1829) | Bread |
prepared in the same way makes good plum-puddings. Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water, or lemon-brandy, it; a ... From The American Frugal Housewife, 1829, page 70. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bread |
Three quarts of flout, half a cup of yeast, one table spoonful of salt, warm water enough to make it into dough. Knead this until it is perfectly smooth. Be sure to get ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 23. | |
| The National Cookery Book (1876) | Bread |
Three quarts of fl spoont il of salt - half a pint of yeast, an l warm water e1 rh to make a soft dough water; then add the yeast, then the flour gradually, stirring it ... From The National Cookery Book, 1876, page 170. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Bread |
Half yeast cake to two quarts of flour, teaspoonful of salt, one dessertspoonful of butter or lard. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 17. | |
| The Woman Suffrage Cook Book (1886) | Bread |
Dissolve an ounce cake of Fleischmann’s, or some other good compressed yeast, and a teaspoonful of salt, in a quart of lukewarm wetting — either milk, or water, or milk ... From The Woman Suffrage Cook Book, 1886, page 15. | |
| The Boston Cooking-School Cook Book (1896) | Bread and Butter Apple Pudding |
Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread in onethird inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped ... From The Boston Cooking-School Cook Book, 1896, page 461. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bread and Butter Pudding |
Cut a stale brick loaf in slices, spread it thick with good butter, take a deep pudding dish, cover the bottom of it with the bread, and strew in a few currants or ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 114. | |
| Mrs. Owen's Illinois Cook Book (1871) | Bread and Butter Pudding |
Line the edge of a dish with paste; put thin of bread and butter at the bottom of a of currants on them, and so fill the then pour over some new milk mixed with three ... From Mrs. Owen's Illinois Cook Book, 1871, page 278. | |
| The Appledore Cook Book (1872) | Bread and Butter Pudding |
Butter a deep pudding-dish; cut a small brick loaf into slices, and butter them; lay a layer of them in the • dish, and then From The Appledore Cook Book, 1872, page 146. | |
| The Creole Cookery Book (1885) | Bread and Butter Pudding |
Cut the bread in thin slices, butter them and put a layer into a well buttered dish; strew citron and raisins, or sweetmeats, over it; then another layer of bread and ... From The Creole Cookery Book, 1885, page 195. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread and Butter Pudding |
Cut in thin slices a baker's five-cent loaf. Wash and pick one cup of currants. Butter each slice of bread. layer of this bread in the bottom of a one-quart mould or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 413. | |
| The Boston Cooking-School Cook Book (1896) | Bread and Butter Pudding |
1 small baker's stale loaf ^ cup sugar Butter 1^ teaspoon salt 3 eggs 1 quart milk Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice ... From The Boston Cooking-School Cook Book, 1896, page 461. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bread and Chou Paste |
into quarters. Repeat until tlie pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bread and Fruit Pudding |
Soak one cup of stale bread crumbs in one pint of hot milk; add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and one saltspoonful of spice. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 358. | |
| The Woman Suffrage Cook Book (1886) | Bread and Yeast |
Bread, Boil one pint or one quart of milk, according to the quantity of bread required. Pour it on the flour, and stir with a spoon until of the consistency of what our ... From The Woman Suffrage Cook Book, 1886, page 15. | |
| The Woman Suffrage Cook Book (1886) | Bread and Yeast |
have steeped. Add two tablespoonfuls of sugar and one of salt. Set away to cool until it is lukewarm, so that you can hold your finger in the mixture, then add a cupful ... From The Woman Suffrage Cook Book, 1886, page 19. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Biscuits |
Take one pound of bread dough when it is being moulded for the pans; add to it two ounces of butter, chop with a knife until the butter is thoroughly mixed with the dough. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. | |
| Common Sense in the Household (1871) | Bread Cake |
On baking-day, take from your dough, after its second rising—2 cups risen dough. Have ready, also 2 cups white sugar. 1 cup butter, creamed with the sugar. 2 ... From Common Sense in the Household, 1871, page 346. | |
| The Creole Cookery Book (1885) | Bread Cake |
‘Two teacups of risen dough, 4 teacup of sugar, 4 cup of butter, 2 eggs and a few raisins, stoned and cut; mix these; adding a mite of soda and cream of tartar; mix the ... From The Creole Cookery Book, 1885, page 113. | |
| The Creole Cookery Book (1885) | Bread Cake |
Make up a loaf of bread with milk and yeast; next morning add to it 5 eggs, 1 lb. of sugar, 4 1b. of butter and 1 nutmeg; beat it well, set it in a mould to rise until ... From The Creole Cookery Book, 1885, page 120. | |
| The Southern Cookbook (1912) | Bread Cake |
Take a quantity of a quartern loaf from the dough when making white bread, and knead well into two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 74. | |
| The Appledore Cook Book (1872) | Bread Calces |
% Take stale bread and soak it in milk; when soft, run it through a cullender. To one quart of this add one teaspoonful of saleratus, two eggs, one cup of flo\ir, one ... From The Appledore Cook Book, 1872, page 91. | |
| The Picayune Creole Cook Book (1901) | Bread Crumbs |
Prepare the Sheepshead as for boiling (see recipe Boiled Sheepshead.) When quite done take out of the water and flake off all the flesh from the bones. Have ready’ a ... From The Picayune Creole Cook Book, 1901, page 53. | |
| The Picayune Creole Cook Book (1901) | Bread Crumbs |
Boil the celery hearts till tender, then drain and pound to a paste, with a cupful of grated ham, cream and fine bread crumbs; season to taste with salt and pepper and ... From The Picayune Creole Cook Book, 1901, page 217. | |
| The Cook's Own Book (1832) | Bread Crumbs, Fried. Rub Bread |
that has been baked two days, through an iron sieve or cullender; put them into a stewpan with two ounces of butter; place a moderate fire, and stir them with a wooden ... From The Cook's Own Book, 1832, page 71. | |
| The Creole Cookery Book (1885) | Bread Dough Paste |
This is best for apple, peach or berry dumplings; and a. a very good pudding is made by rolling out, and spreading it very thickly with any kind of jam or preserves; ... From The Creole Cookery Book, 1885, page 131. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Doughnuts |
Take one pint of bread dough, when you are moulding it for the pans, add to it two ounces of lard or butter, which cut and work with a knife the dough, adding flour to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 358. | |
| The Boston Cooking-School Cook Book (1896) | Bread for Garnishing |
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes ... From The Boston Cooking-School Cook Book, 1896, page 105. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bread for Sandwiches |
As a rule, for should be twenty-four hours old; but fresh bread, which is more pliable than stale, is better adapted to this use, when the sandwiches are to take the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 175. | |
| The Cook's Own Book (1832) | Bread Fritters |
Boil half a pint to sugar, salt, half a spoonful of orange-flower w.iter, little lemon-peel shred have ready some pieces of crumb of bread, cut about the size of ... From The Cook's Own Book, 1832, page 71. | |
| Common Sense in the Household (1871) | Bread Fritters |
• 1 quart milk—boiling hot. 2 cvips fine bread crumbs (aerated bread is best). 1 tablespoonful butter—melted. 1 saltspoonful salt, and the same of soda, dissolved in hot ... From Common Sense in the Household, 1871, page 417. | |
| The White House Cook Book (1887) | Bread From Milk Yeast |
AT NOON the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes. In the winter place ... From The White House Cook Book, 1887, page 267. | |
| The Jewish Manual (1846) | Bread Fruit Tarts |
Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread; when the dish is filled, pour over half'a tea-cup ... From The Jewish Manual, 1846, page 157. | |
| The Kansas Home Cook-Book (1874) | Bread Griddle Cakes |
One milk—boiling hot,—two fine bread crumbs, three eggs, one teaspoon nutmeg, one saltspoon of salt, and same of soda dissolved in hot water; soak bread in the boiling ... From The Kansas Home Cook-Book, 1874, page 36. | |
| Foods That Will Win the War and How to Cook Them (1918) | Bread Griddle Cakes |
2 eups sour milk 2 cups bread Let stand until soft Put through colander. For each one pint use: 1 egg 2 teaspoons sugar Mix well; bake at once on hot greased griddle. From Foods That Will Win the War and How to Cook Them, 1918, page 35. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bread Griddle-Cakes |
1 pint stale (not dried) bread-| 1 pint milk, scalded. crumbs. 1 tablespoonful butter. Pour the hot milk over the crumbs, add the butter, and soak over night or till the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 124. | |
| The White House Cook Book (1887) | Bread Griddle-cakes |
ONE quart of milk, boiling hot; two cups fine bread crumbs, three eggs, one tablespoonful melted butter, one-half teaspoonful salt, onehalf teaspoonful soda dissolved in ... From The White House Cook Book, 1887, page 290. | |
| The Boston Cooking-School Cook Book (1896) | Bread Griddle-cakes |
\% cups fine stale bread crumbs 2 eggs \% cups scalded milk ^ cup flour Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, ... From The Boston Cooking-School Cook Book, 1896, page 115. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Bread in Five Hours |
Scald one quart of milk and let cool to blood heat. Add two dissolved yeast cakes, two teaspoons of salt and two tea¬ spoons of sugar. Use this for the wet¬ ting of the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 58. | |
| Larkin Housewives' Cook Book (1915) | Bread Made with Compressed Yeast |
Sift together three quarts Larkin Bread Flour, add three teaspoons Larkin Salt, add one cake compressed yeast softened in one-third cup of lukewarm water, and one quart ... From Larkin Housewives' Cook Book, 1915, page 58. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bread Made with Dried Yeast |
Two quarts of flour, one yeast-cake, one generous pint of blood warm; one of one of butter, one teaspoonful of the in the water, and stir gradually into one pint of the flour. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 387. | |
| The Boston Cooking-School Cook Book (1896) | Bread Making |
Fermented bread is made by mixing to a doughy flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment. Sugar is usually added to hasten ... From The Boston Cooking-School Cook Book, 1896, page 82. | |
| Mrs. Owen's Illinois Cook Book (1871) | Bread Making and Yeast |
Good bread depends as much on having good yeast, as on having good The cheapest flour end is the best is no one thing on which the health of a family so much depends as ... From Mrs. Owen's Illinois Cook Book, 1871, page 125. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bread Meringue Pudding |
One pint of stale bread crumbed, one quart of milk, the yolks of four eggs beaten lightly, one small cupful of white sugar, the grated rind of a small lemon and a piece ... From Mrs. Porter's New Southern Cookery Book, 1871, page 340. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Muffins |
i pint of stale bread crumbs l/i cups of sifted flour i tablespoonful of melted 2 teaspoonfuls of Cover the bread crumbs with the milk, and soak for a halfthe ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 347. | |
| Foods That Will Win the War and How to Cook Them (1918) | Bread Muffins |
2 cups bread crumbs egg 1 tablespoon fat, melted Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. From Foods That Will Win the War and How to Cook Them, 1918, page 34. | |
| Larkin Housewives' Cook Book (1915) | Bread or Coffee Calce |
Take one cup bread sponge raised with yeast, add one~'cup sugar, one egg, one cup butter and lard mixed, one teaspoon soda dissolved in one tablespoon lukewarm water, ... From Larkin Housewives' Cook Book, 1915, page 65. | |
| The White House Cook Book (1887) | Bread or Raised Cake |
Two CTJPFULS of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda ... From The White House Cook Book, 1887, page 318. | |
| The White House Cook Book (1887) | Bread Panada |
PUT three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread, stir it ... From The White House Cook Book, 1887, page 559. | |
| Common Sense in the Household (1871) | Bread Panada, or Jelly |
»J« Pare some slices of stale baker's bread and toast nicely, without burning. Pile in a bowl, sprinkling sugar and a salt between; cover well with and set, with a tight ... From Common Sense in the Household, 1871, page 515. | |
| Mrs. Beeton's Book of Household Management (1861) | Bread Poultice |
Boil about £ of a pint of water in a small, clean, lined saucepan. Into this put 2 ozs. of stale bread without crust, and let it soak for minutes. Pour off, and lightly ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Virginia House-Wife (1824) | Bread Pudding |
Grate the crumb of a stale loaf, and pour an it a pint of boiling milk, let it stand an hour, then beat it toa pulp; add six eggs, well beaten, half a pound of butter, ... From The Virginia House-Wife, 1824, page 166. | |
| The American Frugal Housewife (1829) | Bread Pudding |
A nice pudding may be made of bits of bread. should be crumbled and soaked in milk over night. In the morning, beat up three eggs with it, add a little salt, tie it up ... From The American Frugal Housewife, 1829, page 70. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bread Pudding |
Take a pound of stale bread, boil a quart of milk, pour it on the bread and let it soak one or two hours, then rub it quite fine with the hands. Beat up four or five ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 105. | |
| Mrs. Owen's Illinois Cook Book (1871) | Bread Pudding |
Take white light bread, cut in thin slices; put a pudding dish a layer of any sort of preserves, then a slice of bread, and repeat until the mould is almost Pour over ... From Mrs. Owen's Illinois Cook Book, 1871, page 272. | |
| Mrs. Owen's Illinois Cook Book (1871) | Bread Pudding |
Crumble enough stale bread to fill a bowl; boil one pint of milk with a stick of cinnamon in it; pour the boiling milk over the bread, three tablespoonsful sugar, two ... From Mrs. Owen's Illinois Cook Book, 1871, page 279. | |
| The Appledore Cook Book (1872) | Bread Pudding |
Take a quart basinful of stale bread, and soak i» two quarts of sweet milk two (keep in a cool while soaking);; then mash well with a spoon, and take out all the harjd ... From The Appledore Cook Book, 1872, page 105. | |
| Housekeeping in Old Virginia (1879) | Bread Pudding |
Slice some stale bread, omitting the crust. Butter it moderately thick. Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind ... From Housekeeping in Old Virginia, 1879, page 398. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bread Pudding |
One pint of fine stale dread crumbs, soaked one hour in one quart of milk. Beat two eggs; mix one quarter of @ cup of sugar, one teaspoonful of salt, one saltspoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 363. | |
| The Creole Cookery Book (1885) | Bread Pudding |
Pour on a loaf of bread a pint of boiled milk; mix into it when soft the yolks of 6 eggs and the whites of 3 eggs well beaten, 2 tablespoons of flour, nutmeg, and 1 1b. ... From The Creole Cookery Book, 1885, page 209. | |
| Aunt Babette's Cook Book (1889) | Bread Pudding |
Soak two teacupfuls of bread crumbs in a quart of sweet milk for half an hour; separate the whites and yelks of four eggs, setting the whites in a cool place until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 271. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bread Pudding |
2 cups bread crumljs cinnamon and nutmeg Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. | |
| The Italian Cook Book (1919) | Bread Pudding |
(Budino di pane) Soft bread crumb, five ounces. Butter, three and a half ounces. Four eggs. A pinch of salt. Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. From The Italian Cook Book: The Art of Eating Well, 1919, page 145. | |
| Aunt Sammy's Radio Recipes (1927) | Bread Pudding |
1 cup stale diced bread. 34 cup butter (melted). % cup seedless raisins. Separate the eggs, reserving the whites for the meringue. From Aunt Sammy's Radio Recipes, 1927, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Bread Pudding * |
2 cups stale bread crumbs 2 eggs 1 quart scalded milk % teaspoon salt ^ cup sugar 1 teaspoon vanilla or ^ cup melted butter )^ teaspoon spice Soak bread crumbs in milk, ... From The Boston Cooking-School Cook Book, 1896, page 460. | |
| Common Sense in the Household (1871) | Bread Pudding. »J< |
2 cups of fine bread-crumbs -always stale and dry. Beat the yolks very light, and having soaked the breadcrumbs well in the milk, stir these together; then the butter ... From Common Sense in the Household, 1871, page 390. | |
| Mrs. Hale's New Cook Book (1857) | Bread Pudding.—Sweeten a |
pint of new milk w'ith three ounces of fine sugar, throw in a few grains of salt, and pour it on a of lightly-grated crumbs; add an ounce of fresh butter, and cover them ... From Mrs. Hale's New Cook Book, 1857, page 327. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Bread Puddixg |
A quarter of a pound of grated stale bread. A quart of milk, boiled with two or three sticks of cinnamon, slightly broken. Eight eggs. A quarter of a pound of sugar. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 41. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bread Queen |
Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. | |
| Common Sense in the Household (1871) | Bread Sponge |
»{« 6 potatoes, boiled and mashed fine while hot. G tablespoonfuls baker's yeast. " " 1 quart warm not hot—water. From Common Sense in the Household, 1871, page 276. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bread Sticks |
1 cup scalded milk J yeast cake J cixp lukewarm water 3 to 4 cups flour Mix butter, and dissolved, add yeast cake, white of egg well beaten, and enough flour to knead. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 188. | |
| Fifty-Two Sunday Dinners (1913) | Bread Sticks |
1 cup scalded milk or water. 1 yeast cake dissolved in Y4 cup Cottolene. Y{ cup lukewarm water. 1 teaspoon salt. White 1 egg well beaten. 1 tablespoon sugar. 834 to 4 ... From Fifty-Two Sunday Dinners, 1913, page 154. | |
| The Dixie Cook-Book (1883) | BreaD wITH PorTaTogEs |
To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh ... From The Dixie Cook-Book, 1883, page 24. | |
| The Cook's Own Book (1832) | Bread, Almond |
Take a pound o die best almonds, slice diem die round way, BRE BRE beat and sift a pound of double-refined sugar, and strew it over the almonds as you cut them, stirring ... From The Cook's Own Book, 1832, page 70. | |
| Mrs. Hale's New Cook Book (1857) | Bread, Breakfast |
ETC. in a flour on; if it turns at once, do not put in the bread, but let it stand a few moments and cool. It is a good rule to put the fire in the oven when the dough ... From Mrs. Hale's New Cook Book, 1857, page 411. | |
| Mrs. Hale's New Cook Book (1857) | Bread, Breakfast |
ETC. Brown, or Dyspepsia Bread.—This broKd, made of unbrAted wheaten is an excellent article of diet for the dyspeptic, and would be beneficial for most persons of ... From Mrs. Hale's New Cook Book, 1857, page 413. | |
| Mrs. Hale's New Cook Book (1857) | Bread, Breakfast Oakes, Etc |
42T To Assist Yeast.—When there is n scarcity, of yeast, use tho 'ollowing method: Work into half a pint of water a spoonful >)f flour, until it becomes smooth, and boil ... From Mrs. Hale's New Cook Book, 1857, page 415. | |
| The Cook's Own Book (1832) | Bread, Chestnut |
Roast a hundred not to burn them; peel them well, and pound them butter and double eream; pass them add two strain them again. Weigh your paste, and for pxind, allow ... From The Cook's Own Book, 1832, page 71. | |
| The Cook's Own Book (1832) | Bread, French, or |
Take half a bushel or six pounds of sifted flour, knead it into dough, with two quart* of milk, three-quarters of a pound of warm Ixitter. half a pound of yeast, and two ... From The Cook's Own Book, 1832, page 71. | |
| The Cook's Own Book (1832) | Bread, London |
To make London bread, put a bushel of good flour which has been ground a mondi or six weeks, in one end of the trough, and make a hole in the i.f it. nine quarts of warm ... From The Cook's Own Book, 1832, page 71. | |
| The Picayune Creole Cook Book (1901) | Bread, or “Pain a la Plaque.” |
Quenelles—Meat, liver, fish or potatoes chopped and highly seasoned and rolled into balls or boulettes and boiled and served as a garnish. We have also ‘Potato ... From The Picayune Creole Cook Book, 1901, page 20. | |
| The Cook's Own Book (1832) | Bread, Plain Short |
proportions of flour and butter must be used as in the receipt for short bread; tin's must be mixed together, rolled out, but not made quite so thick as in the rich ... From The Cook's Own Book, 1832, page 72. | |
| Aunt Babette's Cook Book (1889) | Bread, Rolls, Biscuits, Muffins, Yeast |
SOMEWHERE in the book of Genesis we read: " In the sweat of thy face shalt thou eat bread." Now, I think it should read: "In the sweat of thy face shalt thouknead bread. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 201. | |
| The International Cook Book (1906) | Bread, Rolls, Etc |
3282 Sponge for French bread, Lpvain 3283 Bread, dough for French 3284 to shape the French loaf, Jocko 3285 to shape the ring, couronne 3286 to bake the French loaf, ... From The International Cook Book, 1906, page 900. | |
| Rumford Complete Cook Book (1908) | Bread, Rolls, Muffins, Etc |
add the potatoes and rub in the butter or lard. Mix to a light dough with the egg and milk, roll out a thinner than ordinary biscuit, and bake in a hot oven. Serve as soon as done. From Rumford Complete Cook Book, 1908, page 137. | |
| Rumford Complete Cook Book (1908) | Bread, Rolls, Muffins, Etc |
yeast, with the teaspoon of sugar, it liquifies, and add it to the milk; add also the egg lightly beaten. Put in the currants and raisins, then sift and add the and cinnamon. From Rumford Complete Cook Book, 1908, page 141. | |
| The Cook's Own Book (1832) | Bread, Short |
For two poundsof sifted flour allow one pound of butter, salt or fresh; a quarter of a pound of candied orange and peel, of blanched sweet almonds, and carraway comfits, ... From The Cook's Own Book, 1832, page 72. | |
| The Cook's Own Book (1832) | Bread, Spiced, Common |
(1) Boil.three pounds of honey in a gallon of water fdr a quarter of an hour; then pour it on the flour in the trough; mix them together well, until the flour will ... From The Cook's Own Book, 1832, page 72. | |
| The Cook's Own Book (1832) | Bread, to Serve with Cof |
FEE. Whip up the whiles of ten eggs to a thick snow; add to tin 'in the yolkU-.it.-ii with eight ounces of powder-sn^ur, place it o\er;i chin-coal tin-, ami whip it for ... From The Cook's Own Book, 1832, page 71. | |
| The Epicurean (1894) | Bread, to, with bread-crumbs, English |
style, flour, Milanese, crackers and deviled 174 — Breasts of pork, salted and smoked, English bacon 174 — Brine 174 — Brioche paste 202 — Butter, clarified and purified ... From The Epicurean, 1894, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bread-and-butter Pudding.—pine |
Butter thin slices of bread and place in a deep; between every layer sprinkle well cleansed currants and chipped citron; beat three eggs well, stir with them one pint ... From Mrs. Porter's New Southern Cookery Book, 1871, page 337. | |
| Aunt Sammy's Radio Recipes (1927) | Bread-crumb Cake |
2 cups crumbs, from very dry oventoasted bread. 34 teaspoon almond extract. Beat the eggs well, add the sugar, and stir in the other ingredients. Pat the mixture evenly ... From Aunt Sammy's Radio Recipes, 1927, page 75. | |
| The International Cook Book (1906) | Bread-Crumb Cakes |
1627. EGGS, AIGREDOUX Cut six small, Spanish sweet peppers in small squares, place in saucepan with a half teaspoon finely chopped tarragon, half teaspoon chopped ... From The International Cook Book, 1906, page 496. | |
| Larkin Housewives' Cook Book (1915) | Bread-Crumb Griddle-Cakes |
Soak two cups stale bread-crumbs in cold water, squeeze out the water, add one cup flour and one pint thick sour milk. Let the mixture stand over In the morning add one ... From Larkin Housewives' Cook Book, 1915, page 67. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bread-crumbs for Pastry |
Many puddings that are commonly baked in a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated ... From Buckeye Cookery and Practical Housekeeping, 1877, page 331. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BreaD-DIcE FoR Soups |
Take slices of stale bread, cut in small squares, throw in hot lard and fry till brown, skim out, drain, and put in the souptureen before serving the soup. Crackers ... From Buckeye Cookery and Practical Housekeeping, 1877, page 280. | |
| Gulf City Cook Book (1878) | Bread-pudding.—no |
Take of crumbs of bread two ounces, one third of a pint of new milk boiling hot; pour the hot milk on the and let it stand about an hour covered up; then add the yelk of ... From Gulf City Cook Book, 1878, page 254. | |
| Gulf City Cook Book (1878) | Bread-pudding.—no |
Pour half a pint of boiling milk over a French roll, and let it stand covered up it has soaked up the Tie lightly in a cloth, and boil twenty minutes. From Gulf City Cook Book, 1878, page 254. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bread-top Custard Pudding |
One quart of new milk, three eggs, half a pound of sugar, a little salt; pour these into your puddingdish, mix well, slice thin some it, and lay the slices over the top ... From Mrs. Porter's New Southern Cookery Book, 1871, page 323. | |
| Camp Cookery (1910) | Bread."—When |
has become too hard for boiling, but is still too soft for grinding a "gritter," as follows: a of tin about 7x14 (unsolder a lard pail by heating, and flatten the; punch ... From Camp Cookery, 1910, page 130. | |
| Camp Cookery (1910) | Bread.—After |
a fall of feathery snow, superior corn bread may be made by stirring 1 quart corn meal, Yz teaspoonful soda, Then^ in a cool place where snow will not melt, into above ... From Camp Cookery, 1910, page 129. | |
| Camp Cookery (1910) | Bread.—Biscuit |
or and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be cut ... From Camp Cookery, 1910, page 132. | |
| The Good Housekeeper (1841) | Breakfast Batter Cakes |
One pint of milk, three eggs, a piece of butter as large as an egg, two spoonfuls of yeast, and flour enough to make a stiff batter, bake them in, tin hoops or on a ... From The Good Housekeeper, 1841, page 106. | |
| Mrs. Owen's Illinois Cook Book (1871) | Breakfast Biscuit |
Sift one quart flour into a pan, and make a hole in the middle; pour in not quite a pint of hot milk into which a tablespoonful of butter has been dissolved; stir this ... From Mrs. Owen's Illinois Cook Book, 1871, page 140. | |
| The National Cookery Book (1876) | Breakfast Cakes Tf |
id on a hot griddle in very thin cakes and fry them quickly. Butter each cake as it is fried, and sprinkle powdered sugai over each, Serve only a few at a time, as needed, at table. From The National Cookery Book, 1876, page 183. | |
| The Woman Suffrage Cook Book (1886) | Breakfast Cakes.— |
Three heaped cups flour, two of milk and one of water, a teaspoonful of salt. Beat well; add a beaten egg. Pour into smoking-hot roll-pans, and bake half an hour. Graham ... From The Woman Suffrage Cook Book, 1886, page 21. | |
| The Woman Suffrage Cook Book (1886) | Breakfast Gems |
One pint milk, one pint flour, two eggs, one tablespoon ful melted butter. Bake in hot iron gem pans. From The Woman Suffrage Cook Book, 1886, page 24. | |
| Manual for Army Cooks (1896) | Breakfast Rolls |
2 quarts sifted flour. 1 large teaspoonful salt. 1 large teaspoonful dripping or lard. 1 cup good yeast. Tepid water (milk and water preferable) to make a soft dough. ... From Manual for Army Cooks, 1896, page 157. | |
| The National Cookery Book (1876) | Breakfast Roluts |
One cupft milk, half a cupful of butter, three eggs, me cupful yeast, and flour enough to make a stiff dough met night befor From The National Cookery Book, 1876, page 176. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breakfast-toast |
Add to one-half pint of sweet milk, two tablespoons sugar, a little ealt and a well-beaten egg; dip in this slices of bread (if dry, let it soak a minute), and fry on a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 26. | |
| The Dixie Cook-Book (1883) | Breakrast Rous |
Mix the dough in the evening, according to directions in the recipe for “ Bread Raised Once;” add a table-spoon of butter, and set where it will be a little warm until ... From The Dixie Cook-Book, 1883, page 43. | |
| The Dixie Cook-Book (1883) | Breakrast Toast |
Add to one-half pint of sweet milk two tablespoons sugar, a little salt and a well-beaten egg; dip in this slices of bread (if dry, let it eoak a minute), and fry on a ... From The Dixie Cook-Book, 1883, page 39. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brean Caxes |
Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one tea-spoon salt, one tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 40. | |
| The Dixie Cook-Book (1883) | Breap Porrs |
If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough ... From The Dixie Cook-Book, 1883, page 39. | |
| The Dixie Cook-Book (1883) | Breap Ralsep ONCE |
No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using ... From The Dixie Cook-Book, 1883, page 25. | |
| The Dixie Cook-Book (1883) | Breap Rarsep Twice |
Measure out four quarts of sifted flour, take out a pint in a cup, and place remainder in a bread-pan. Make a well in the middle, into which turn one tablespoon sugar, ... From The Dixie Cook-Book, 1883, page 27. | |
| The Dixie Cook-Book (1883) | Breap Ratsep THREE TIMES |
Begin about 5 p. m., plan for six loaves, somewhat larger than bakers’ loaves; take two little cakes of yeast, put them into a pint of tepid water, and, when soft, beat ... From The Dixie Cook-Book, 1883, page 27. | |
| The Dixie Cook-Book (1883) | Breap Sponce |
Six potatoes boiled and mashed while hot, two tablespoons of white sugar, two of butter, one quart tepid water; into this stir three cups flour; beat to a smooth batter, ... From The Dixie Cook-Book, 1883, page 21. | |
| The Dixie Cook-Book (1883) | Breap Sponge AND BREAD |
Five pints warm water, five quarts sifted flour, one coffee-cup yeast; mix ina two-gallon stone jar, cover closely, and set in a large tin pan, so that if the sponge ... From The Dixie Cook-Book, 1883, page 21. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breap SpPonce |
Six potatoes boiled and mashed while hot, two tablespoons of white sugar, two of butter, one quart tepid water; into this stir three cups of flour; beat to a smooth ... From Buckeye Cookery and Practical Housekeeping, 1877, page 16. | |
| The National Cookery Book (1876) | Breap Wrirnovut Aa SPoNGr |
About seven o’clock in the evening put a pound and a half of flour into a deep pan, with a teacupful of yeast. Let it stand, without stirring, until about half-past ten; ... From The National Cookery Book, 1876, page 170. | |
| The Dixie Cook-Book (1883) | Breap, ~y SuMMER oR WINTEP |
In summer take three pints of cold or tepid water, four tablespoons of yeast, one tea-spoon of salt; stir in flour enough to make a thick sponge (rather thicker than ... From The Dixie Cook-Book, 1883, page 28. | |
| The Dixie Cook-Book (1883) | Breapd with Buttermilk |
The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour milk and take the same quantity of the whey), and pour into a crock in which ... From The Dixie Cook-Book, 1883, page 22. | |
| The National Cookery Book (1876) | Brell Fritters |
Put a piece of butter the size of an egg into a pint of water, let it boil a few moments, then thicken it very smoothly with a pint of flour; let it remaina short time ... From The National Cookery Book, 1876, page 235. | |
| The Cook's Own Book (1832) | Brentford Rolls |
Mix two pounds of flour a little silt, two ounces of sifted sugar, four of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk; knead the ... From The Cook's Own Book, 1832, page 73. | |
| The Southern Cookbook (1912) | Brentford Rolls |
Mix with two pounds of flour, a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of; ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Bring to the |
boiling-point and season with one-fourth teaspoon salt and a few grains pepper. •<- 1 cup scalded milk >4 cup shortening \% tablespoons sugar in }4 cup lukewarm water 1 ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 72. | |
| Dainty Desserts for Dainty People (c. 1910s) | Bring to the |
boiling point and let boil ten minutes; then add fig mixture and boil ten minutes, stirring constantly. Remove from range, add nut meats and sherry wine. Pour into ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| The Cook's Own Book (1832) | Brioche |
Divide half a quartern of flour into three parts, and knead into one of them half an ounce of yeast and a little warm water, wrap it in a cloth and set it by, in summer ... From The Cook's Own Book, 1832, page 73. | |
| The National Cookery Book (1876) | Brioche |
Put three ounces of butter into a pound of flour, put it into ® pan and pour in a teacupful of milk, half a teacupful of homemade yeast. a saltspoonful of salt, and ... From The National Cookery Book, 1876, page 187. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brioche |
Mix scalded milk when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise. When spongy add remaining ingredients and flour to Knead; let ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 187. | |
| The International Cook Book (1906) | Brioche Fluttes |
3051. OMELETTE, FLORENTINE Remove stalks, thoroughly wash and drain a pint fresh spinach* plunge into a quart boiling water with a teaspoon salt, boil for ten minutes, ... From The International Cook Book, 1906, page 900. | |
| The Dixie Cook-Book (1883) | Brna’s Strawberry Shortcake |
Two heaping tea-spoons baking powder sifted into one quart flour, sant half tea-cup butter, two tablespoons sugar, a little salt, enough sweet milk (or water) to make a ... From The Dixie Cook-Book, 1883, page 227. | |
| The Creole Cookery Book (1885) | Broiled Chickens |
Split a pair of chickens down the back; wipe the inside, season with pepper and salt; prepare some beaten yolks of eggs and bread: crumbs; dip the outside of the ... From The Creole Cookery Book, 1885, page 71. | |
| The International Cook Book (1906) | Broiled Devilled Pig's Feet |
Rice Griddle Cakes (221) 2124. OMELETTE WITH VEAL KIDNEYS Trim off fat and remove skin from a fresh veal kidney, and cut in quarter-inch square pieces. Heat a tablespoon ... From The International Cook Book, 1906, page 652. | |
| The International Cook Book (1906) | Broiled Sirloin Steaks, Maitre d'Hotel |
Pick off the stems very carefully and thoroughly wash a quart fresh strawberries; carefully drain on a sieve, place in a fruit compotier and serve with thick cream and ... From The International Cook Book, 1906, page 405. | |
| The American Frugal Housewife (1829) | Brorvn Bread |
to have it half Indian meal and half rye meal j others prefer it one third Indian, and two thirds rye. Many mix their brown bread over night but there is no need of it; ... From The American Frugal Housewife, 1829, page 84. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brown Betty |
Pare, core and six or seven tart apples. Put a layer of stale bread crumbs in the bottom of a baking-dish, then a layer of the apples, then another layer of bread ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 447. | |
| Manual for Army Cooks (1896) | Brown Betty |
Cooking apples,pared, cored, and sliced; dry-bread crumbs, or well-toasted bread rolled into crumbs; sugar, butter, and ground cinnamon. Grease well a deep baking dish. ... From Manual for Army Cooks, 1896, page 179. | |
| Larkin Housewives' Cook Book (1915) | Brown Betty |
In a quart pudding-dish arrange alternate layers of sliced apples and bread-crumbs; season each layer with bits of butter, a little sugar and a pinch each of ground ... From Larkin Housewives' Cook Book, 1915, page 94. | |
| Mary Elizabeth's War Time Recipes (1918) | Brown Betty |
This is an excellent war time dessert—using left-over bread, and no sugar or flour. 7 cups apples (chopped) 2 cups bread crumbs (dried) 144 cups honey 2 cups water 1 ... From Mary Elizabeth's War Time Recipes, 1918, page 174. | |
| Common Sense in the Household (1871) | Brown Betty, *J« |
1 cup bread-crumbs. 2 cups chopped apples—tart. 2 tablespoonfuls butter cut into small bits. Butter a deep pvit a layer of the chopped at the bottom; sj)rinkle with ... From Common Sense in the Household, 1871, page 386. | |
| The New England Cook Book (1905) | Brown Betty.—One loaf of |
stale bread crumbled fine, onehalf cupful of milk, and twelve apples. Alternate layers of bread and sugared, and spiced. Moisten with the milk. Bake in a tin pudding-pan for three From The New England Cook Book, 1905, page 198. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Brown Bread |
One quart of Indian meal; one quart of rye meal; one large spoonful of salt; half a teacupful of yeast; half a cup of molasses; mix it with as warm water as the hands ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 24. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Brown Bread |
Take two quarts of corn meal, one quart of rye or wheat flour, and mix with one quart of sour milk or buttermilk, adding one large spoonful of saleratus, two small ... From Mrs. Porter's New Southern Cookery Book, 1871, page 182. | |
| The Appledore Cook Book (1872) | Brown Bread |
Take one heaping pint bowlful of rye meal, two of Indian, one cup of yeast, one of molass^Mipne spoonful of salt, one teaspoonful sale^atus. Mix with warm water, as ... From The Appledore Cook Book, 1872, page 81. | |
| The National Cookery Book (1876) | Brown BREAD |
One quart of Graham flour; one pint of Indian meal; on cupful of molasses: one teaspoonful of soda, and on f salt. Mix all together with one quart of cold water. Steam ... From The National Cookery Book, 1876, page 172. | |
| Housekeeping in Old Virginia (1879) | Brown Bread |
One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stifl" dough. Grease a deep ... From Housekeeping in Old Virginia, 1879, page 48. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brown Bread |
One of rye one of Indian meal, one of two of one and a of sour a of an egg, one of Mix the dry the in two of Add it to the Stir well, and pour on the other mixed egg and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 388. | |
| The Creole Cookery Book (1885) | Brown Bread |
Take equal quantities of Indian meal and rye flour, scald | | the meal; when lukewarm, mix in the flour, adding yeast and salt, kneading as for other bread; bake from 2 to3 hours. From The Creole Cookery Book, 1885, page 110. | |
| The Creole Cookery Book (1885) | Brown Bread |
One and a half pints corn meal, 14 pints graham flour, 14 cups molasses, 2 teaspoons soda dissolved in a little boiling water and mixed with the molasses; 1 pint of ... From The Creole Cookery Book, 1885, page 129. | |
| The Woman Suffrage Cook Book (1886) | Brown Bread |
Three cups Indian meal, three cups rye meal, one cup molasses, one tea spoonful saleratus; work up with milk about as thick as johnny-cake, butter the steamer, pour in, ... From The Woman Suffrage Cook Book, 1886, page 16. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Brown Bread |
1 cup rye meal ^i tablespoon soda 1 cup granulated cornmeal 1 cup Graham Hour yi, cup molasses 2 cups sour milk, or i$4 cups sweet milk or water Mix and sift dry ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 155. | |
| The Appledore Cook Book (1872) | Brown Bread Brewis |
If you bake brown bread there will be a great deal of hard crust. Take this crust and put in a basin with a little salt, and cold water enough to cover it; cover tight, ... From The Appledore Cook Book, 1872, page 92. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Brown Bread Brewis |
Break one pint of dry brown bread and half a cup of stale white bread into inch pieces. Put a tablespoonful of butter in a large frying-pan, and when it is melted, but ... From Mrs. Lincoln's Boston Cook Book, 1884, page 101. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brown Bread Ice Cream |
Dry the crust of brown bread in a warm and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla and two-thirds of the second cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 299. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brown Bread Ice Cream |
3 slices of Boston brown bread YZ pound of sugar Toast and dry the bread in the oven, then pound it through a fine sieve. Put half the cream on to boil, it the sugar, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 462. | |
| The Boston Cooking-School Cook Book (1896) | Brown Bread Ice Cream |
3 pints cream ^ cup sugar IX cups dried brown % teaspoon salt bread crumbs Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, ... From The Boston Cooking-School Cook Book, 1896, page 518. | |
| Rumford Complete Cook Book (1908) | Brown Bread Ice Cream |
This cream may be made by the previous rule, adding one cup of dried and crushed, to the cream just before putting it into the freezer. From Rumford Complete Cook Book, 1908, page 193. | |
| Mrs. Hale's New Cook Book (1857) | Brown Bread Ice.—One |
pint of cream, sweeten with syrup, a little grating of nutmeg, a glass of jelly, have ready some very fine bread crumbs made from brown bread old, sprinkled by degrees ... From Mrs. Hale's New Cook Book, 1857, page 356. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Brown Bread Pudding |
Half a pound of stale brown bread grated, the same quantity of currants and shred suet, a little nutmeg and sugar to; add of brandy and two spoonsful of cream; boil in a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 339. | |
| The Southern Cookbook (1912) | Brown Bread Pudding |
» Half a pound of stale brown bread grated, of currants, half a pound of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two Boil, in a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. | |
| Mrs. Hale's New Cook Book (1857) | Brown Bread Pudding.—To |
half a pound of stale br.wn bread, finely and lightly grated, add an equal weight of suet, chopped small, and of currants cleaned and dried, with nilf a salt-spoonful of ... From Mrs. Hale's New Cook Book, 1857, page 328. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brown Bread Toast |
Cut brown bread in thin slices; dry in oven, then toast; butter each slice, and cover with scalded milk. From Lowney's Cook Book, Illustrated in Colors, 1907, page 377. | |
| The Creole Cookery Book (1885) | Brown Cakes |
Halfa lb. of butter, 1 lb. of flour, 4 lb. of sugar, 3 eggs, leaving out the yolk of one; mix all together in a stiff paste; roll it out and cut it into strips; mix the ... From The Creole Cookery Book, 1885, page 141. | |
| The Creole Cookery Book (1885) | Brown Cakes |
Half lb. of butter, 1 Ib. of flour, $ Ib. of sugar, 3 eggs, leaving out the yolk ofone; mix all together in a stiff paste; roll it out; cut it in strips; mix the yolk of ... From The Creole Cookery Book, 1885, page 142. | |
| The Creole Cookery Book (1885) | Brown Cakes |
Two cups of sugar, 1 of butter, 3 eggs, 1 pint of milk, 1 teaspoonful of soda, a pinch of salt, mace to the taste, flour _ enough to make-a soft dough; roll and cut into ... From The Creole Cookery Book, 1885, page 145. | |
| The Creole Cookery Book (1885) | Brown Fricasee |
The beef or veal is to be chopped very fine; take out all the stringy parts; season it with pepper, salt and a little ginger; beat up 4 eggs very light; a large plateful ... From The Creole Cookery Book, 1885, page 66. | |
| The Good Housekeeper (1841) | Brown or Dyspepsia Bread |
This bread is now best known as “ Graham bread”— not that Doctor Graham invented or discovered the manner of its preparation, but that he has been unwearied and ... From The Good Housekeeper, 1841, page 31. | |
| The Kansas Home Cook-Book (1874) | Brown Yeast |
Mrs. E. M. Donovan, This yeast will keep several months if kept in a cellar. One pint flour, scald with one quart of strong hop tea; mix the a paste, and it gets cold ... From The Kansas Home Cook-Book, 1874, page 18. | |
| Manual for Army Cooks (1896) | Brtead, Etc |
Remarks on Breakfast Rolls. The following rules are to be observed in making all rolls: The dough must be prepared the night previous. It must be well kneaded, and be ... From Manual for Army Cooks, 1896, page 157. | |
| Housekeeping in Old Virginia (1879) | Brunswick Stew |
A twenty-five cent shank of beef. A five-cent loaf of bread — square loaf, as it has more crumb, and the crust is not used. 1 quart potatoes cooked and mashed. 1 quart ... From Housekeeping in Old Virginia, 1879, page 219. | |
| Mrs. Hale's New Cook Book (1857) | Btove, and |
the whole together till very smooth and thick. Put it into a buttered dish, and bake it three-quarters of an hour Half ihe quantity of materials will be sufficient for ... From Mrs. Hale's New Cook Book, 1857, page 324. | |
| The Appledore Cook Book (1872) | Buchwheat Cakes |
One pint of warm water, half a cup of yeast, one teaspoonful of salt, half a cup of Indian meal, two tablespoonfuls of molasses, and buckwheat enough to make a tkin ... From The Appledore Cook Book, 1872, page 91. | |
| The Virginia House-Wife (1824) | Buck-wheat Ca¥es |
Put a larg: yeast ancl a little salt into a quart of buck-wheat meai, make it into a batter with cold water; let it rise Pg 174 $ well and bake it on a griddle; it turns ... From The Virginia House-Wife, 1824, page 189. | |
| Directions for Cookery, in Its Various Branches (1837) | Buckwheat Cakes |
Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal. Pour a large tablespoonful of the best brewer's yeast into the ... From Directions for Cookery, in Its Various Branches, 1837, page 369. | |
| The Good Housekeeper (1841) | Buckwheat Cakes |
Take one-quart of buokwheatmeal, » handful of indian meal, anda teaspoonful of salt, mix them with two large spoonfuls of yeast and sufficient cold water to make a thick ... From The Good Housekeeper, 1841, page 106. | |
| Mrs. Owen's Illinois Cook Book (1871) | Buckwheat Cakes |
To a quart of buckwheat flour an even teaspoonful of salt; stir in warm wateE till it is the consistency of thin batter; beat it thoroughly, add half a cupful of good ... From Mrs. Owen's Illinois Cook Book, 1871, page 136. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Buckwheat Cakes |
One quart of buckwheat meal, one pint of wheat flour or Indian meal, half a teacuj)ful of yeast, salt; mix the flour, buckwheat and salt with as much water moderately ... From Mrs. Porter's New Southern Cookery Book, 1871, page 196. | |
| Presbyterian Cook Book (1873) | Buckwheat Cakes |
Put in a jar, two quarts of tepid water; one pint of milk, and a little salt; stir in buckwheat flour to a smooth but not very thick batter; add one handful of corn ... From Presbyterian Cook Book, 1873, page 109. | |
| Gulf City Cook Book (1878) | Buckwheat Cakes |
One pint of buckwheat mixed at night with a yeast-cake. In the morning, add one pint of buckwheat, a little milk, a tea-spoonful of soda, one egg, two table-spoonfuls of molasses. From Gulf City Cook Book, 1878, page 124. | |
| Housekeeping in Old Virginia (1879) | Buckwheat Cakes |
1 quart buckwheat flour. 1 pint sifted corn meal. Half teacup of yeast. Enough water to make a stiff" batter. After rising, stir in a half teacup of butter or lard. Let ... From Housekeeping in Old Virginia, 1879, page 59. | |
| Housekeeping in Old Virginia (1879) | Buckwheat Cakes |
1 quart buckwheat flour. 1 pint wheat flour. ^ teacup yeast. A pinch of salt. Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to ... From Housekeeping in Old Virginia, 1879, page 60. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Buckwheat Cakes |
Pour one pint of botling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when luke, ~~ add half a cup of white flour, one cup of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 125. | |
| The Boston Cooking-School Cook Book (1896) | Buckwheat Cakes |
^ cup fine bread crumbs }/i yeast cake 2 cups scalded milk % cup lukewarm water % teaspoon salt \% cups buckwheat flour 1 tablespoon molasses Pour milk over crumbs, and ... From The Boston Cooking-School Cook Book, 1896, page 115. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Buckwheat Cakes |
2 cups buckwheat J yeast cake \ cup corn meal or white flour 2 cups warm water Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses, and water Let rise ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. | |
| The Corn Cook Book (1918) | Buckwheat Cakes |
buckwheat Y^ compressed yeast 5/2 cup 5^2 cup lukewarm water 2 cups warm water Sift buckwheat, corn meal and salt together, add yeast cake dissolved in half cup warm ... From The Corn Cook Book, 1918, page 30. | |
| The White House Cook Book (1887) | Buckwheat Cakes Without Yeast |
Two CUPS of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add about equal parts of milk and water until the ... From The White House Cook Book, 1887, page 291. | |
| La Cuisine Creole (1885) | Buckwheat Griddle Cakes |
Put three pints of warm water into a stone jar, add half a gill of baker’s yeast, or an inch square of turn¬ pike cake dissolved in a little warm water; add a heap¬ ing ... From La Cuisine Creole, 1885, page 144. | |
| The Creole Cookery Book (1885) | Buckwheat Oakes |
_ Take as much warm water as you will require for the size of the family; thicken this with good buckwheat to a fritter batter, add a teaspoonful of salt, if 2 quarts is ... From The Creole Cookery Book, 1885, page 118. | |
| Camp Cookery (1910) | Build the |
high. Make dough as preceding recipe, which is enough for two dozen biscuits. Flop the mass of dough to one side of pan, dust on of pan, flop it, dust flour on top of ... From Camp Cookery, 1910, page 124. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bun Pudding |
Take as many stale buns as will set in a dish without crowding, mix a custard allowing five eggs to a quart of milk, season it with sugar and any kind of spices. Fill up ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 105. | |
| The Cook's Own Book (1832) | Buns |
poonful of water, into a clean iron saucepan, act it over a glow fire, and keep it with a wooden spoon a bright brown color, and begins to smoke; thru add to it an ounce ... From The Cook's Own Book, 1832, page 75. | |
| Mrs. Owen's Illinois Cook Book (1871) | Buns |
Half cup of yeast, Half pint milk. Make it stiff with flour; add, if you like, nutmeg. 66 Peculiars," or Graham Puffs. To one pint of Graham flour, add one pint of milk ... From Mrs. Owen's Illinois Cook Book, 1871, page 132. | |
| The Dixie Cook-Book (1883) | Buns |
Break one egg {nto a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let ... From The Dixie Cook-Book, 1883, page 38. | |
| The Boston Cooking-School Cook Book (1896) | Buns |
1 cup scalded milk % teaspoon salt y^ cup butter ^ cup raisins stoned and y^ cup sugar cut in quarters 1 yeast cake dissolved in 1 teaspoon extract lemon ^ cup lukewarm ... From The Boston Cooking-School Cook Book, 1896, page 101. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Buns |
i cup lukewarm water Mix sugar, butter and When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 187. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Buns |
Dissolve one cake of yeast in one pint of lukewarm water, add flour to make a moderately stiff sponge, let rise until it begins to drop (about two hours), rub together ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 58. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Buns |
K tsp salt Milk to make a stiff dough Stir melted fat into milk. Combine with dry ingredients. Turn dough onto floured board and shape into buns, Sprinkle sugar and cinnamon on top. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 17. | |
| The Cook's Own Book (1832) | Buns, Bath |
Rub the hand, one pound of fine flour and a half a pound of butter; beat six eggs, and add them to the flour with a table spoonful ofgood yenit all together with half a ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Common |
Rub four ounces of butter into two pounds of flour, four ounces of sugar, a few Jamaica pepper*, ami a few carraway seeds. Put a s|x>onful or two of cream into a cup of ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Plain |
To four pounds of siAed flour put one pound of good moist sugar; make a cavity in the centre, and in a gill of good yeast, a pint of lukewarm milk, with enough of the ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Plum |
To two pounds of the plain bun paste, put half a pound of currants, a of a pound of candied orangepeel, cut half a nutmeg grated, half an ounce of mixed spice, such as ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Richer |
Put four pounds of fine flour into a wooden bowl; set a sponge ' of and a of | wann niUJj; then mix with it one |xmnd of I sifted MijjR-, one pound of oileil (Ve.-h ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Scots Christmas |
four pounds of raisins stoned, two and a half of currants well cleaned and pound ofalnionds Manched, ofcandied orange and lemon-peel a quarter of a pound each, cut ... From The Cook's Own Book, 1832, page 75. | |
| The Cook's Own Book (1832) | Buns, Seed |
Take two pounds of plain bun dough, and mix in one ounce of caraway seeds, the insides of tartpans, mould the dough into buns, and put one into each pan; to in a place, ... From The Cook's Own Book, 1832, page 76. | |
| The Dixie Cook-Book (1883) | Burrerep Toast |
Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm ... From The Dixie Cook-Book, 1883, page 38. | |
| Boston School Kitchen Text-Book (1887) | But the |
perfect loaf of light, spongy bread is made by a process quite unlike anything we studied about, and that is, by the addition of a ferment which causes chemical changes ... From Boston School Kitchen Text-Book, 1887, page 186. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Butrerep Toast |
Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm ... From Buckeye Cookery and Practical Housekeeping, 1877, page 26. | |
| Mrs. Hale's New Cook Book (1857) | Butter .—^This |
is nice preserve to spread on bread for children, and much healthier in the winter than Take any kind of berries, currants, or cherries—(the latter must be stoned)—to ... From Mrs. Hale's New Cook Book, 1857, page 383. | |
| Mrs. Owen's Illinois Cook Book (1871) | Butter a |
pan, put in the buns, and set them in a warm place to The time required for rising will depend a good deal on the quality of the yeast. They can be made out with the ... From Mrs. Owen's Illinois Cook Book, 1871, page 142. | |
| Bohemian-American Cook Book (1915) | Butter a |
baking dish, sprinkle with bread crumbs, place in it a layer of the sliced apples about an inch thick, sprinkle and then add a layer of crumbs and so continue nntil all ... From Bohemian-American Cook Book, 1915, page 229. | |
| Mrs. Owen's Illinois Cook Book (1871) | Butter Biscuit |
Sift one quart of flour in a pan, and make a hollow in the centre large enough to admit a pint of milk and one pint of yeast; mix into a sponge, set it to raise; in the ... From Mrs. Owen's Illinois Cook Book, 1871, page 132. | |
| The Creole Cookery Book (1885) | Butter Biscuits |
Two Ibs. of sifted flour, 4 lb. of butter, 4 pint of milk, 2 wineglasses of the best brewers’ yeast, 2 eggs; mix all well together; set it to rise; bake in a moderate oven. From The Creole Cookery Book, 1885, page 122. | |
| The Jewish Manual (1846) | Butter Cakes |
Take equal quantities of butter and sugar, say half a pound of each, grate the rind of a lemon, add a little cinnamon, and as much flour as will form it into a paste, ... From The Jewish Manual, 1846, page 185. | |
| Dainty Desserts for Dainty People (c. 1910s) | Butter Mixture |
NOTE—This mixture is intended for immediate use, and will do the work of two pounds of ordinary butter for table use and for baking cakes, muffins, etc., but is not used ... From Dainty Desserts for Dainty People, c. 1910s, page 44. | |
| The Appledore Cook Book (1872) | Butter the |
size of an egg, two cups of sugar, and four of flour, half a teaspoonful of 'saleratus, and milk to wet it so that it will roll easily; seeds to Roll about half an inch ... From The Appledore Cook Book, 1872, page 208. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Butter the |
dish, and cover the bottom with breadcrumbs. Put in the tongue, which has been mixed the pepper and capers, and add the in which has been mixed the onion juice. Put part ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 170. | |
| Manual for Army Cooks (1896) | Butter the |
pie plates; lay the paste lightly in them, fitting it nicely. Trim off the paste neatly around the edges of the pie plates. Gather up the cuttings and roll them into a ... From Manual for Army Cooks, 1896, page 168. | |
| The Picayune Creole Cook Book (1901) | Butter to Taste |
Slice the bread, neither too thick nor too thin. Cut off the rough edges of the crust. Hold on a fork before burning coals till nicely toasted on one side. Then turn on ... From The Picayune Creole Cook Book, 1901, page 368. | |
| The Picayune Creole Cook Book (1901) | Butter, Salt and Pepper |
Broil in exactly the same manner as Mutton Chops, only let them remain a little longer on the griddle, until they are firm under pressure of a fork. Season the chops ... From The Picayune Creole Cook Book, 1901, page 113. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Buttered Bread Pudding |
Butter twelve slices of bread; arrange in baking dish. Cover with four milk, four slightly beaten three fourths cup sugar, one half teaspoon salt, and the grated rind ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. | |
| The Appledore Cook Book (1872) | Buttered Toast |
Beat to a froth one cup of butter and three tablespoonfuls of flour; pour over this.one pint and a half of doiling water; set this over a kettle of boiling water for ten ... From The Appledore Cook Book, 1872, page 206. | |
| The Picayune Creole Cook Book (1901) | Buttered Toast |
Clean the oyster shells thoroughly, set them on the top of the stove or place in a baking pan until the shell is easily removed. Remove the flat outer shell, Butter the ... From The Picayune Creole Cook Book, 1901, page 72. | |
| The Picayune Creole Cook Book (1901) | Buttered Toast |
Boil the asparagus tips (see recipe), and put the eggs into a saucepan, with the butter, after seasoning well with salt and pepper, and mixing in the milk. Stir a ... From The Picayune Creole Cook Book, 1901, page 180. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Buttermilk Biscuits |
Make smooth batter of one quart of buttermilk and flour; add two large spoonsful of white Indian meal, two eggs beaten, salt, one teaspoonful of soda dissolved in milk; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 191. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Buttermilk Biscuits |
Sift a quart of flour, add a tablespoon of lard, half a teaspoon of salt, one tea¬ spoon of soda, sour buttermilk to make soft dough, roll thin, cut into biscuits, and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 40. | |
| The Appledore Cook Book (1872) | Buttermilk Bolls |
Take two coffee cups of buttermilk, and stir into it one teaspoonfulr of saleratus dissolved in a little hot water, and stir into this about five cups of flour; beat ... From The Appledore Cook Book, 1872, page 86. | |
| Common Sense in the Household (1871) | Buttermilk Bread |
1 pint buttermilk heated to scalding. Stir in, while it is hot, enough flour to make a tolerably thick batter. Add half a gill of yeast, and let it rise five or sLx ... From Common Sense in the Household, 1871, page 282. | |
| The Creole Cookery Book (1885) | Buttermilk Bread |
One quart of wheat flour, 1 dessertspoonful (not heaped) of super-carbonate of soda, 1 tablespoonful of butter, 4 1b. of powdered sugar, 14 tumblers of buttermilk; mix ... From The Creole Cookery Book, 1885, page 122. | |
| Housekeeping in Old Virginia (1879) | Buttermilk Cakes |
1^ pint of buttermilk. Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk. Bake on a griddle, ... From Housekeeping in Old Virginia, 1879, page 62. | |
| Larkin Housewives' Cook Book (1915) | Buttermilk Doughnuts |
Beat one egg, add one cup brown sugar and one cup buttermilk, two tablespoons butter or Sift together four and onehalf cups flour, one-half teaspoon Larkin Soda, one ... From Larkin Housewives' Cook Book, 1915, page 86. | |
| The Woman Suffrage Cook Book (1886) | Buttermilk Gems |
One quart of buttermilk, one heaping teaspoonful of saleratus, half a cup of sugar, five cups of sifted flour. Put in hot gem pans. Bake fifteen minutes in a quick oven. From The Woman Suffrage Cook Book, 1886, page 24. | |
| Common Sense in the Household (1871) | Buttermilk Muffins |
1 quai't buttermilk, or " loppered " sweet milk. " Flour to make good batter. Beat the eggs well and stir them into the milk, beatiag \ hard all the while flour and ... From Common Sense in the Household, 1871, page 292. | |
| Foods That Will Win the War and How to Cook Them (1918) | Buttermilk or Sour Milk Cornmeal Muffins |
1 egg | 2 cups sour or buttermiik 2 tablespoons sugar Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 26. | |
| The Creole Cookery Book (1885) | Buttermilk Rolls |
Mix 1 teaspoonful of cream of tartar into 1 quart of flour, 1 quart of buttermilk, with 1 large spoonful of soda dissolved in it; stir it well and quickly, a little salt ... From The Creole Cookery Book, 1885, page 125. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bweetie's Favorites.” |
Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water, four table-spoons potato yeast, flour enough to make stiff batter; beat yolks and sugar ... From Buckeye Cookery and Practical Housekeeping, 1877, page 333. | |
| Ryzon Baking Book (1916) | By Forecast Modern School of Cookery |
level cupful {}i pound) flour. X cupful (i gill) water. {}4 ounce) butter or fat. level tablespoonfuls {}4 cup) grated cheese. Mix like drop baking powder biscuit. ... From Ryzon Baking Book, 1916, page 22. | |
| Ryzon Baking Book (1916) | By Forecast Modern School of Cookery |
(>^ freshly mashed, lightly packed potato. level cupful {}4 pound) level tablespoonfuls (i ounce) melted butter or shortening. Add rr^elted butter to mashed potato. Mix ... From Ryzon Baking Book, 1916, page 23. | |
| Ryzon Baking Book (1916) | By Forecast Modern School of Cookery |
level cupfuls (i pint) bread crumbs. yi cupful (2 ounces) flour. tablespoonful (f^ butter or shortening. yi I yi cupfuls (Si pint) milk. egg. From Ryzon Baking Book, 1916, page 25. | |
| Ryzon Baking Book (1916) | By Forecast Modern School of Cookery |
2yi level cupfuls {lyi pints) dry oatmeal. (2 ounces) shortening. yi Put all ingredients into mixing bowl together and mix very thoroughly. Drop by teaspoonfuls on ... From Ryzon Baking Book, 1916, page 51. | |
| Ryzon Baking Book (1916) | By Harriet Romer, Elmira, N. Y |
2 pounds round steak. yi pound fresh fat pork. 2 cupfuls(i pint) toasted bread crumbs. 1 onion grated. cupfuls (l pint) milk. yi teaspoonful pepper. egg. Put steak and ... From Ryzon Baking Book, 1916, page 77. | |
| Ryzon Baking Book (1916) | By Helen Wilson, Ames, Iowa |
2 tablespoonfuls cold water. Beat the eggs slightly. Add sugar, flour and together, and three Drop by tablespoonfuls on a greased and floured tin. in a moderate oven ... From Ryzon Baking Book, 1916, page 53. | |
| Ryzon Baking Book (1916) | By Mrs. A. M. Crum, Florence, Ala |
egg. level tablespoonful (}4 ounce) shortening. 2 cupfuls (i pint) milk. level tablespoonful (}4 ounce) sugar. egg, salt and Ryzon together, add shortening, flour and ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | By Mrs. Anna Tackmeyer, New York City |
level cupful {}i pound) flour. egg. yi cupful {}4 gill) milk. cupful {yi pint) stewed apricots. Mix and sift dry ingredients, add egg and milk and apricots. Drop mixture ... From Ryzon Baking Book, 1916, page 31. | |
| Ryzon Baking Book (1916) | By Mrs. Belle Failing, Sedalia, Colo |
egg. J^ level cupful (2 ounces) flour. Break egg into mixing bowl, stir in flour sifted with Ryzon and salt, adding more flour if necessary to make a batter which will ... From Ryzon Baking Book, 1916, page 74. | |
| Ryzon Baking Book (1916) | By Mrs. Clara E. Wells, Paton, Iowa |
(i left baked beans. level cupfuls (12 ounces) corn meal. level teaspoonfuls salt. J/i level teaspoonful pepper. cupfuls (i quart) boiling water. Stir corn meal and salt ... From Ryzon Baking Book, 1916, page 79. | |
| Ryzon Baking Book (1916) | By Mrs. Eleanor Ackerman, Brooklyn, N. Y |
3 level tablespoonfuls Ryzon., ' I cupful (^ pint) water. I cupful {yi pint) canned corn. flour, Ryzon and into a bowl, add water and canned corn gradually and beat ... From Ryzon Baking Book, 1916, page 25. | |
| Ryzon Baking Book (1916) | By Mrs. Kate Lowry, Chicago, Ill |
level cupfuls (i pint) flour. (i ounce) level teaspoonful sugar. {}i 24 sugared dates. 24 marshmallows. }4 cupful ground nuts. sugar and Rub in the butter and add milk. ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | By Mrs. M. J. Harding, Detroit, Mich |
^ cupful {yi ounce) bran. X cupful (2 ounces) flour. X level teaspoonful salt. level tablespoonfuls {\yi ounces) sugar. % cupfuls (i>| giUs) milk. egg. Mix dry ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | By Mrs. Mary E. Hall, Jamestown, N. Y |
yi level cupful (3 ounces) corn meal. Vi, level teaspoonful salt. (l ounce) butter, or butter substitute. egg. Sift together corn meal, sugar, Ryzon, flour and Cut in ... From Ryzon Baking Book, 1916, page 20. | |
| Ryzon Baking Book (1916) | By Mrs. Mary Fredericks, Oak Ridge, N |
J. 3 eggs well beaten. yi cupful (2 ounces) bread crumbs. yi cupful (2 ounces) grated cheese. I cupful (K pint) milk. From Ryzon Baking Book, 1916, page 77. | |
| Ryzon Baking Book (1916) | By Mrs. Mary R. Doggett, -brooklyn, N. Y |
level tablespoonful {yi ounce) sugar. 2 tablespoonfuls (l ounce) lard. f< cupful (iK gills) milk. (2 preserved Canton ginger. Sift Ryzon, sugar and salt together, and ... From Ryzon Baking Book, 1916, page 22. | |
| Ryzon Baking Book (1916) | By Mrs. Reynolds Casey, Flushing, Mich |
fi level teaspoonful salt. level tablespoonfuls (i ounce) shortening. J^ cupful (i }4 gills) milk. )4 cupful (2 ounces) chopped walnuts. Sift together flour, salt and ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | By Mrs. Willard Steele, Chattanooga, Tenn |
level cupfuls (i pint) toasted and ground bread crumbs. level cupfuls (10 ounces) graham flour. iX level teaspoonfuls salt. egg. tablespoonful molasses. cupfuls milk and ... From Ryzon Baking Book, 1916, page 16. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | By the |
side of the pastry table have two or three deep shelves to hold the bread and pies as you finish The pantry should open both into the kitchen and the dining-room, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 559. | |
| The Kansas Home Cook-Book (1874) | C. Douglass |
Four cups flour, two cups shortening (one of butter and one of lard), one cup Put all into a tray, and chop till ready to roll. From The Kansas Home Cook-Book, 1874, page 172. | |
| The Kansas Home Cook-Book (1874) | C. McFarlane, Topeka |
One pound flour, one of sugar, three-fourths pound of butter, the yolks of two and white of one egg; cream the butter and sugar, add the eggs, then the flour, making a ... From The Kansas Home Cook-Book, 1874, page 155. | |
| Mrs. Beeton's Book of Household Management (1861) | Cabinet Froid |
Ingredients. — Savoy biscuits, 2 ozs. of ratafias, i oz. of castor sugar, £ an oz. of leaf gelatine, \ a pint of milk, V a gill of cream, the yolks of 4 eggs, jelly, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Cake of Compressed Yeast, Dissolved |
in Warm Water. Boil the milk, take off the stove, and add the butter, sugar and salt. Then add the well beaten eggs. Stir in about one and a half pounds of flour, more ... From The Picayune Creole Cook Book, 1901, page 367. | |
| The Cook's Own Book (1832) | Cake, Biscuit |
One pound of flour, and ounces of sugar, a little rose or orange-flower water, beat the whole dioroughly, and bake it for one hour. From The Cook's Own Book, 1832, page 86. | |
| The Cook's Own Book (1832) | Cake, Bread |
the of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. the in a ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cake, Diet Bread |
Boil, in half a pint of water, one pound and a half of lump sugar; have ready one pint of eggs, three parts yolk?, in a pan; pour in the su- From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cakes, Bath Breakfast |
Rub into two pounds of flour half a pound of butter, and mix with il one pint of milk a little warmed, a quarter of a pint of fresh yeast, four well-beaten eggs, and a ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cakes, Canapes |
Roll out threequarters of a pound of puff paste, keeping it long and narrow; do not let it !>e more than a quarter of an inch thick, and about inches wide. Cut the paste ... From The Cook's Own Book, 1832, page 81. | |
| Directions for Cookery, in Its Various Branches (1837) | Cakes, Etc |
SODxV BISCUITS.—Melt half a pound of butter in a pint of warm milk, adding a tea-spoonfal of soda; and in byof a pan two pounds of flour; make a hole in themiddJe; pour ... From Directions for Cookery, in Its Various Branches, 1837, page 371. | |
| The Cook's Own Book (1832) | Cakes, Girdle |
Rub three ounces of fresh butter into one pound of flour, with half a tea-spoonful of salt; moisten with a sufficiency of sweet butter-milk it roll it out, and cut it ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cakes, Sally Lunn |
Take. one pint of milk quite warm,,i quarter of a pint of thick sinall-iieer yeast; put them into a pan with flour sufficient it as thick as it o\er, and let till it has ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cakes, Small Rout |
Rub one |x<iind of dried and halt' a pound of butter, six ounces of jHiiinded and sifted loaf sugar, and the yolks of two,'gs; mix them all into a paste with. a little ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cakes, Sugar |
Take half a pound of di yd the same quantity I mtter, washed in rose water, and a quarter of;i pound of sifted togetlier the flour and sugar: rub in the butter, and add ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cakes, Yeast |
a flour, two pounds of currants, washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of List* HI suijar, a quarter of a pound of citron and ... From The Cook's Own Book, 1832, page 86. | |
| The Cook's Own Book (1832) | Cakes, Yorkshire |
two pounds of Hour, and mix with it four ounces of butter, melted in a of good milk, three spoonfuls of yeast, and two eggs all well togedier, and let it rise; then ... From The Cook's Own Book, 1832, page 86. | |
| The New England Cook Book (1905) | Cakes.—Mix |
a pound of a pound of butter; stir in a pound of brown sugar and two of Mix all thoroughly a paste with three eggs, roll very thin, using as little flour as possible, ... From The New England Cook Book, 1905, page 226. | |
| The New England Cook Book (1905) | Cakes.—One |
of buckwheat-meal, one pint of wheat-flour or Indian-meal, half a teacupful of yeast,.salt to taste; mix the flour, buckwheat, and salt with as much water moderately ... From The New England Cook Book, 1905, page 175. | |
| The Cook's Own Book (1832) | Cakk. R.ab a |
Take the fourth part of of lay your pasteboard or sL'.h, and having made a hole in of it, of yeast, work it up with one hand, whilst with the oilier you jxiir in w;irm ... From The Cook's Own Book, 1832, page 79. | |
| La Cuisine Creole (1885) | Calf Ob Pig Bbains Fried |
Wash the brains in salt water, and wipe dry and dip in wheat flour or in beaten egg and then in bread crumbs. Fry in butter or lard, and season with pepper, salt and ... From La Cuisine Creole, 1885, page 64. | |
| Aunt Babette's Cook Book (1889) | Calf's Beains Eeied |
Clean as described in calf brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 129. | |
| The Cook's Own Book (1832) | Calf's Head, Bigaree |
and blanr-h a it the bones will come out then bone and it between two dishes, so as to give it an oblong form; beat with the yolks of four egsp a little melted butter, ... From The Cook's Own Book, 1832, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Calfs Brains Fritters |
Clean brains, and cook twenty minutes in boiling water, to which is added one-half teaspoon salt, one tablespoon lemon juice, three cloves, two slices onion, and ... From The Boston Cooking-School Cook Book, 1896, page 420. | |
| Reliable Recipes (c. 1910s-1920s) | Calumet Lends Daily Service |
P EOPLE accustomed to using Baking Powder only as a leavening agent when preparing hot breads, cakes, cookies, etc., are surprised to find Calumet Baking Powder a source ... From Reliable Recipes, c. 1910s-1920s, page 7. | |
| Manual for Army Cooks (1896) | Capacity of Utensils |
The largest boiler, full measure, 12 gallons, 48 quarts. The medium boiler, full measure, 10 gallons, 40 quarts. The smallest boiler, full measure, 8 gallons, 32 quarts. ... From Manual for Army Cooks, 1896, page 220. | |
| The Good Housekeeper (1841) | Caraway Cakes |
One pound of flour, half'a pound’ of butter well rubbed into it, half a pound of sifted loaf sugar and half'a teacup of caraway seeds; make them into a stiff paste with ... From The Good Housekeeper, 1841, page 101. | |
| The Cook's Own Book (1832) | Cardoons, to Dress |
in pieces six inches lung, and put them on a string; tender, have ready a of butter in a pan, (lour and fry them. may also be tied in bundles, and served as boiled on a ... From The Cook's Own Book, 1832, page 90. | |
| The Boston Cooking-School Cook Book (1896) | Care of Bread after Baking |
Remove loaves at once from pans, and place side down on a wire bread or cake cooler. If a crisp crusb is desired, allow bread to cool without covering; if soft crust, ... From The Boston Cooking-School Cook Book, 1896, page 84. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Care of Food |
A great saving is made by the proper care and use oi cooked and uncooked food. The first and great consideration is perfect cleanliness. The ice chest and cellar should ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 65. | |
| The Creole Cookery Book (1885) | Carraway Cakes |
Mix } Ib. of sifted loaf sugar with 1 lb. of flour and $ lb. of butter; add some carraway seeds; make it into a stiff paste with 3 well beaten eggs and a little rose ... From The Creole Cookery Book, 1885, page 137. | |
| Housekeeping in Old Virginia (1879) | Cassa Rolls |
Boil some Irish potatoes until quite done, mash them smooth and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful ... From Housekeeping in Old Virginia, 1879, page 229. | |
| Larkin Housewives' Cook Book (1915) | Catherine Nehan, Geneseo, N. Y |
1^ Filling for Sandwiches Ghojp fine six preserved figs and one-half cup walnuts and mix with, enough Larkin Raspberry Jam to spread well. Butter thin siic^pf Larkin ... From Larkin Housewives' Cook Book, 1915, page 134. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Caviar Canapes |
Wash the contents of a can of Russian caviar long and thoroughly under run¬ ning water. Drain and serve, seasoned highly with lemon juice and red pepper, in cups formed ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 258. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caviare Sandwiches |
Mix three tablespoon^ lemon three tablespoons olive oil, and one quarter pound Russian caviare. until creamy. Spread between thin slices of bread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. | |
| The Picayune Creole Cook Book (1901) | Cayenne and Pepper to Taste |
This is an excellent way of utilizing left-over veal. Remove all the tough fibers and nerves. Hash the veal well and season with the minced vegetables and sweet herbs, ... From The Picayune Creole Cook Book, 1901, page 101. | |
| The Picayune Creole Cook Book (1901) | Cayenne and Salt to Taste |
Put the milk on to boil, and add the bread, which you will have minced fine. Stir the milk and bread until very smooth, and then add the butter, stirring well, and ... From The Picayune Creole Cook Book, 1901, page 198. | |
| Rumford Complete Cook Book (1908) | Cereal Waffles |
1 cup cold, cooked oatmeal or other cereal. 1 cup Graham or entire wheat flour. add the yolks of the eggs and the milk, then the cold cereal, in to eliminate all lumps. ... From Rumford Complete Cook Book, 1908, page 147. | |
| Presbyterian Cook Book (1873) | Ceumb Cakes |
Put pieces of stale light bread in a dish; pour some (or buttermilk) over them, and let stand until soft. Bub and press through a cullender; beat up three eggs and stir ... From Presbyterian Cook Book, 1873, page 111. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chafing Dish Delicacies |
sugar and lemon juieei and serve on slices of sauted bread or sponge cake; garnish with cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 369. | |
| Camp Cookery (1910) | Chapter Ix |
WHEN men must bake for themselves they generally make biscuit, biscuit-loaf, flapjacks, or leavened with yeast is either beyond their skill or too troublesome to make ... From Camp Cookery, 1910, page 120. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chapter Xii |
The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. | |
| Common Sense in the Household (1871) | Charlotte Muffins. «^ |
1 quart of flour. 3 eggs—the whites and yolks beaten "separately and stifl". 3 cups of milk. If sour, no disadvantage, if soda bo added. The excellence of these depends ... From Common Sense in the Household, 1871, page 293. | |
| The Good Housekeeper (1841) | Cheap’ Bread |
Indian meal is. the cheapest, and a bushel furnishes more nutriment than the same quantity of wheat. It is also a generally healthy diet, and those who wish to practise ... From The Good Housekeeper, 1841, page 108. | |
| The Boston Cooking-School Cook Book (1896) | Cherry Fritters |
2 cups scalded milk ^ teaspoon salt 3>^ cup corn-starch J^ cup cold milk ^ cup flour Yolks 3 eggs y^ cup sugar % cup Maraschino cherries, cut in halves Mix corn-starch, ... From The Boston Cooking-School Cook Book, 1896, page 417. | |
| Common Sense in the Household (1871) | Cherry or Currant Pyramid |
Wash and stone the chenies, or pick the currants from stems. Make some good it out a qtiarter of an inch thick, and cut for the bottom a round abou.t the size of a ... From Common Sense in the Household, 1871, page 414. | |
| Aunt Babette's Cook Book (1889) | Cherry Roley-poley |
Make a rich baking powder biscuit dough, and roll it out until it is about two-thirds of an inch thick. Pit and stew enough cherries to make a thick layer of fruit and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 299. | |
| The Kansas Home Cook-Book (1874) | Cherry Roll |
Mrs. F. a pastry; spead it out into a thin sheet; lay the cherries thickly upon the pastry, and strew sugar over them, and commencing at one side, roll carefully all the ... From The Kansas Home Cook-Book, 1874, page 216. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cherry Roly Poly |
Remove the fiber and skin from five ounces of suet and chop it very fine; add half a pound of flour and one-fourth of a teaspoon of salt; mix well. Add sufficient cold ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 178. | |
| Fifty-Two Sunday Dinners (1913) | Cherry Roly-poly |
Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over ... From Fifty-Two Sunday Dinners, 1913, page 89. | |
| The International Cook Book (1906) | Chestnut Fritters |
1629. NORFOLK SALAD Cut in thin slices two medium-sized red tomatoes, one peeled cucumber, four branches crisp white celery and six vinegar pickles; place in a salad ... From The International Cook Book, 1906, page 496. | |
| Simple Italian Cookery (1912) | Chestnut Fritters |
Take twenty good chestnuts and roast them on a slow fire so that they won't color. Remove the shells without breaking the nuts, and put them into a saucepan one level of ... From Simple Italian Cookery, 1912, page 68. | |
| Aunt Babette's Cook Book (1889) | Chicago Brown Bread |
Take one quart of rye flour and one quart of Graham flour and one quart of wheat flour; mix From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. | |
| The International Cook Book (1906) | Chocolate Biscuits with Jam |
1597. TUNNY FISH, PICKLED Open a small can of tunny fish, cut six very thin, small slices, dress on a side dish with a few leaves green lettuce and six slices lemon and ... From The International Cook Book, 1906, page 487. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Bread Pudding |
2 cups stale bread crumbs % cup sugar 4 cups scalded milk 2 eggs 2 squares unsweetened chocolate y^ teaspoon salt Soak bread in milk thirty minutes; melt chocolate in ... From The Boston Cooking-School Cook Book, 1896, page 461. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Bread Pudding |
J cup bread crumbs Chocolate melted J cup cold mUk Mix all ingredients in the order given. a buttered baking dish, set into a pan of hot water, and bake one hour in a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Bread Pudding |
Soak two cups of bread crumbs in two cups of scalded mlik, add two-thirds cup of sugar, two squares of chocolate previously melted, one teaspoon of vanilla. Mix well and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 172. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Roll Pudding |
This pudding consists of cake, frosting and very nice. Beat the whites of three eggs to a stiff froth, and add the yolks. Beat into the eggs one cupful of sugar and one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 265. | |
| The Picayune Creole Cook Book (1901) | Chopped Parsley, Thyme and Bay Leaf |
1 Pound of Lean Ham. The Juice of 1 Stew the veal, and then powder the crackers very fine. Mince the cutlets, the herbs and the ham very fine. Season ‘well with salt and ... From The Picayune Creole Cook Book, 1901, page 100. | |
| The Boston Cooking-School Cook Book (1896) | Chopped Paste |
2 cups flour ^ cup butter 2 tablespoons lard % teaspoon salt Cold water Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well ... From The Boston Cooking-School Cook Book, 1896, page 538. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chopped Paste |
Ij cups flour 4 tablespoons lard Sift salt and flour; add lard or butter when thoroughly Chop until like meal; add cold water a stiff dough.; roll on a floured cloth or ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 268. | |
| The Boston Cooking-School Cook Book (1896) | Cinnamon Bars |
10 ozs. almond paste White 1 %g% 5 ozs. confectioners' sugar % teaspoon cinnamon Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a ... From The Boston Cooking-School Cook Book, 1896, page 616. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cinnamon Bread |
Make two pounds of dough just as for wheat bread, and let it get very light; melt a quarter of a pound of butter in half a pint of milk and beat three eggs; incorporate ... From Mrs. Porter's New Southern Cookery Book, 1871, page 200. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cinnamon Bun |
y2 cup of yeast or half of a compressed cake Put the milk in a farina boiler to scald. Beat the eggs until light, pour over them the milk, add the let stand until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 492. | |
| The Creole Cookery Book (1885) | Cinnamon Cakes |
Three eggs to 3 pints of flour, 1 lb. of sugar, $ lb. of butter, 1 tablespoonful of beaten cinnamon; roll them in flour, and mould them thin; bake in a moderate oven. From The Creole Cookery Book, 1885, page 160. | |
| Rumford Complete Cook Book (1908) | Cinnamon Crisps |
\y% cups flour. -A cup sugar. 1 teaspoon cinnamon. X cup milk. the sugar, and when light and creamy add the cinnamon, flour and baking powder Use just enough to make a ... From Rumford Complete Cook Book, 1908, page 184. | |
| Fifty-Two Sunday Dinners (1913) | Cinnamon Rolls |
2 cups scalded milk. 24 cup sugar. 1 compressed yeast cake in _1 teaspoon salt. ¥ cup lukewarm water. 4 tablespoons granulated sugar. 8 eggs lightly beaten. 4 teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 187. | |
| Aunt Babette's Cook Book (1889) | Cinnamon Sticks |
Grate half a pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespoonful of cinnamon. Roll out this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 545. | |
| The Cook's Own Book (1832) | Ckkam, White Lemon |
(1) Rub, with snine lump.- of loaf sugar, the rinds of six lemons, and off the squeeze and tlie juice, and add the sugar, with of a IHMIM.I of pounded loafsugar; put to ... From The Cook's Own Book, 1832, page 105. | |
| The Creole Cookery Book (1885) | Clareville Biscuits |
Two lbs. of sifted flour, 4 lb. of butter, 4 pint of milk or cold water, a pinch of salt, put the batter in buttered pans, and bake a light brown in a slow oven. From The Creole Cookery Book, 1885, page 123. | |
| Presbyterian Cook Book (1873) | Clevelaxl> Biscuit Pudding |
Grate stale bread, or light biscuit, till you have six heaping tablespoonsful of crumbs: sift them; beat six eggs very light; stir into a pint of cream or rich sweet ... From Presbyterian Cook Book, 1873, page 72. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cloveer Vinegar |
Put a large bowl of molasses in a crock, and pour over it nine bowls of boiling rain-water; let stand until milk-warm, put in two quarts of clover blossoms, and two cups ... From Buckeye Cookery and Practical Housekeeping, 1877, page 240. | |
| The Dixie Cook-Book (1883) | CLover VINEGAR |
Put a large bowl of molasses in a crock, and pour over it nine bowls of boiling rain-water; let stand until milk-warm, put in two quarts of clover blossoms, and two cups ... From The Dixie Cook-Book, 1883, page 273. | |
| The New England Cook Book (1905) | CMcken Panada.—Boil |
a; take a few bits of the breast and pound fine in a mortar. a salt, a grate of nutmeg, and a bit of lemon-peel; boil gently till a little thick, but so that it can be ... From The New England Cook Book, 1905, page 322. | |
| Aunt Babette's Cook Book (1889) | Cocoanut Drops |
Take one pound of grated cocoanut, half a pound of confectioner's sugar and the stiff-beaten ■ white of one egg. Work all together and roll in the hands into little ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 442. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cocoanut Loaf |
1 cup shredded cocoanut _ 4 cup chopped dates 4 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat ... From Foods That Will Win the War and How to Cook Them, 1918, page 78. | |
| Home Candy Making (1889) | Cocoanut Rolls |
Flavor a half-pound of fondant with a half-teaspoonful of vanilla extract, or, if you have it, a teaspoonful of maraschino, work into this two tablespoonfuls of ... From Home Candy Making, 1889, page 40. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cocoanut Surprise |
6 slices of bread cut in half 4 cup of milk fresh grated 1 egg yolk cocoanut Tart jelly Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying ... From Foods That Will Win the War and How to Cook Them, 1918, page 75. | |
| La Cuisine Creole (1885) | Codfish Cakes |
Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs, a bit of butter and a ... From La Cuisine Creole, 1885, page 35. | |
| Rumford Complete Cook Book (1908) | Codfish Fritters |
Strips of salt codfish. 1 egg. Cut the fish into strips about the size of the finger and soak over night. In the morning drain and dry. Make a batter by putting the ... From Rumford Complete Cook Book, 1908, page 33. | |
| Larkin Housewives' Cook Book (1915) | Codfish Fritters |
Cut Larkin Pure Codfish into strips about the size of a finger. Freshen by soaking several hours in cold water. When needed, dry between the folds of a soft towel and ... From Larkin Housewives' Cook Book, 1915, page 16. | |
| The White House Cook Book (1887) | CODFISH ON TOAST. |
TAKE a teacupful of freshened codfish picked up fine. Fry a sliced onion in a tablespoonful of butter; when it has turned a light brown, put in the fish with water ... From The White House Cook Book, 1887, page 308. | |
| The Kansas Home Cook-Book (1874) | Codfish Toast |
Shred the fish in fine pieces, and soak it in cold water until fresh; then drain it well and add to it, a tablespoon of flour, half a teacup of sweet cream, and a teacup ... From The Kansas Home Cook-Book, 1874, page 55. | |
| The International Cook Book (1906) | Coffee Pancakes |
1700. CRAB MEAT, DEWEY Have one pound of crab meat flakes on a plate with a pint of very fresh oysters crabs. Heat a tablespoon butter in a sautoire, add one small ... From The International Cook Book, 1906, page 517. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Rolls |
2 cups milk 1 egg 1^ yeast cakes ^ teaspoon cinnamon Butter y 1 teaspoon salt Lard >• >^ cup each Melted butter Sugar ) Confectioners* sugar From The Boston Cooking-School Cook Book, 1896, page 97. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Coin Bread |
One cup of meal, a level teaspoon of salt, a heaping one of baking powder, a tablespoon of butter (or lard), a cup and a half of sweet milk, and two eggs (three, when ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 42. | |
| The Southern Cookbook (1912) | Collops Dressed Quick |
Cut them as thin as paper, with a very sharp knife, and in small bits. the skin, and any odd bits of the veal into a little water, with a dust of pepper and salt: set ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 150. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Colonial Club Sandwiches |
Mash a cream cheese and moisten with cream of right consistency to Add onethe of and season with salt and paprika. Spread between slices of bread, remove crusts, and cut in fancy shapes. From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Colonial Sandwiches |
Make one-half the recipe for Milk and Water Bread (see p. 54), using entire-wheat flour, and adding one and onehalf tablespoons molasses, and after the first rising ... From The Boston Cooking-School Cook Book, 1896, page 636. | |
| Housekeeping in Old Virginia (1879) | Com Fritters |
8 large ears of corn, cut three times (not grated). 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the ... From Housekeeping in Old Virginia, 1879, page 251. | |
| Larkin Housewives' Cook Book (1915) | Com Fritters |
One cup flour, one teaspoon salt, two eggs, one-half cup milk, one teaspoon melted one-third teaspoon pepper, one teaspoon baking powder, two cups Larkin Canned Corn. ... From Larkin Housewives' Cook Book, 1915, page 35. | |
| The Kansas Home Cook-Book (1874) | Combined in a |
policy milk, one egg, one tablespoon white sugar, one teaspoon soda dissolved in hot water, one salt spoon chop up shortening in the salted as for pastry, add eggs and ... From The Kansas Home Cook-Book, 1874, page 26. | |
| Mrs. Owen's Illinois Cook Book (1871) | Common Bread |
Take the quantity of a loaf from the dough, when making white bread, and knead well into it two ounces of butter, two of sugar, and eight of currants. From Mrs. Owen's Illinois Cook Book, 1871, page 131. | |
| Manual for Army Cooks (1896) | Common Crullers |
The above mixture for doughnuts will make good crullers. Flour your bread board, lay the dough upon it, roll it very thick, and cut it into strips with a jagging iron. ... From Manual for Army Cooks, 1896, page 184. | |
| Mrs. Owen's Illinois Cook Book (1871) | Common Crullers or Twist Calces |
Mix well together half a pint of sour milk or buttermilk, two teacupsful sugar, one of, and three eggs well-beaten; add to this a teaspoonful of ealeratus dissolved in ... From Mrs. Owen's Illinois Cook Book, 1871, page 244. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Common Paste |
Take one pound of flour, and three quarters of a - pound of butter; sift the flour on the paste board; take two thirds of the butter, cut it with a knife into the flour, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 95. | |
| Common Sense in the Household (1871) | Common Sensk |
f cup siigar. Vanilla or other Extract. Bread and butter. Cut of bread (stale), spread thickly with siigar. Fit them neatly and into a buttered pudding-dish it is half From Common Sense in the Household, 1871, page 392. | |
| The Dixie Cook-Book (1883) | Compaign, Ros |
One pint milk, three eggs, one tea-cup each of butter and sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over night; in the morning stir down, ... From The Dixie Cook-Book, 1883, page 40. | |
| The Picayune Creole Cook Book (1901) | Compressed Yeast |
1 Pint of Fresh Milk. Scald the milk, and then turn it into the bread trough or pan. Add immediately the butter and the salt. When it becomes tepid add the yeast and ... From The Picayune Creole Cook Book, 1901, page 366. | |
| The White House Cook Book (1887) | Compressed Yeast Bread |
USE for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt and an ounce of compressed yeast. Dissolve the ... From The White House Cook Book, 1887, page 265. | |
| The White House Cook Book (1887) | Continental Hotel Waffles |
PUT into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a ... From The White House Cook Book, 1887, page 286. | |
| Rumford Complete Cook Book (1908) | Cook the |
half cup of bread crumbs in the milk till thick, add the seasoning and meat and mix all together to form a rather stiff paste. Take a portion of this and press around ... From Rumford Complete Cook Book, 1908, page 110. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cooked Oatmeal Bread |
cups thick cooked oatmeal molasses 14 cakes yeast 14 tablespoons salt 3 cup lukewarm water About 5 cups flour To oatmeal add the sugar, salt and fat. Mix the yeast cake ... From Foods That Will Win the War and How to Cook Them, 1918, page 28. | |
| Mrs. Hale's New Cook Book (1857) | Cookert for |
CHILDl.isX. 4gf insnally feeble, puny, and diseased in body, and are at best but I moderate in capacity. The rational course seems to be, to feed infants, till about !3 ... From Mrs. Hale's New Cook Book, 1857, page 457. | |
| The Dixie Cook-Book (1883) | CorFEE Rous |
Work into a quart of bread dough a rounded table-spoon of butter, and a half teacup of white sugar; add some dried curranta (well washed and dried in the oven), sift ... From The Dixie Cook-Book, 1883, page 44. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal and Rye Waffles |
1 cup rye flour 1 tablespoon melted fat Add beaten yolks added to milk. Add fat and stiffly beaten whites. If waffles are not crisp add more liquid. Each Food Shown is ... From Foods That Will Win the War and How to Cook Them, 1918, page 36. | |
| The Creole Cookery Book (1885) | Cornmeal Bread |
Take a piece of butter the size of a hen’s egg; rub it into 1 pint of cornmeal; make it a batter, with 2 eggs and some new milk; add a spoonful of yeast, and set it by ... From The Creole Cookery Book, 1885, page 115. | |
| The Creole Cookery Book (1885) | Cornmeal Bread |
Rub a piece of butter the size of an egg into a pint of cornmeal; make a batter with 2 eggs and some new milk, 1 spoonful of yeast; set it by the fire 1 hour to rise; ... From The Creole Cookery Book, 1885, page 116. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal Griddle Cakes |
: 1 tablespoon molasses Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot* griddle. From Foods That Will Win the War and How to Cook Them, 1918, page 26. | |
| The Creole Cookery Book (1885) | Cornmeal Muffins |
Three cups of cornmeal, 4 cup of sifted wheat flour, 3 eggs, well beaten, 2 large spoonfuls of butter, and 1 teaspoonful of soda, dissolved in 1 pint of buttermilk, a ... From The Creole Cookery Book, 1885, page 112. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal Ragged Robins |
14 eups milk cup bread flour 24 teaspoons cream of tartar 14 teaspoons soda Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 ... From Foods That Will Win the War and How to Cook Them, 1918, page 27. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal Rolls |
1 cup bread flour 1 egg tablespoon sugar Mix and-sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. From Foods That Will Win the War and How to Cook Them, 1918, page 26. | |
| The Creole Cookery Book (1885) | Cornmeal Rusk |
' Take 6 cups of cornmeal, 4 of flour, 2 cups of molasses, 2 teaspoonfuls of saleratus; mix all well together, knead it into dough; then make into 2 cakes; bake them as ... From The Creole Cookery Book, 1885, page 115. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal Waffles |
‘1 egg Cook cornmeal and milk in double boiler 10 minutes. Sift dry Add milk, cornmeal; beaten yolks; fat, beaten whites. From Foods That Will Win the War and How to Cook Them, 1918, page 36. | |
| The Dixie Cook-Book (1883) | CorraGEe Pupprne |
One cup sugar, half cup butter, one egg, cup sweet milk, tea. spoon soda dissolved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon ... From The Dixie Cook-Book, 1883, page 234. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cortace Puppine |
One cup sugar, half cup butter, one egg, cup sweet milk, teaspoon soda dissolved in the milk, two teaspoons cream tartar in the flour, three cups flour, half tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 203. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cotp-Watrer Gems |
With very cold or ice-water and Graham flour, and a little salt, make a rather stiff batter; heat and grease the irons, and bake twenty minutes in a hot oven.—Mre. 0. M. Scott. From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| The Cook's Own Book (1832) | Couglauffle, German |
three pounds of (lour, an ounce and a half of yeast, an ounce of tine salt, a quarter of a pound of sugar, twelve eggs, the of cou CRA more, two of milk, and a quarter ... From The Cook's Own Book, 1832, page 100. | |
| The Creole Cookery Book (1885) | Country Yeast |
Put a large handful of hops into a vessel with 3 pints of water, and boil half an hour, or until the strength is extracted; and then strain it through a sieve on to 8 or ... From The Creole Cookery Book, 1885, page 133. | |
| The Creole Cookery Book (1885) | Cousin Jane’s Buns |
Two quarts of flour, 1 lb. of sugar, 1 large spoonful of butter, 3 yolks and 2 whites of eggs, 2 tablespoonfuls of yeast, and 2 of spice. One Ib: sugar, # Ib. sifted ... From The Creole Cookery Book, 1885, page 162. | |
| The Cook's Own Book (1832) | Cover a |
baking-plate with hot lay the mould in the midst of them, and place it in a moderate oven; it open for an hour, that the biscuit mav be watched, and if it takes color ... From The Cook's Own Book, 1832, page 310. | |
| Aunt Sammy's Radio Recipes (1927) | Cover and |
cook for about 10 minutes. Add the flour and butter mixed together and the tomato juice. Stir until the mixture is thick and there is no starchy the savory meat on ... From Aunt Sammy's Radio Recipes, 1927, page 34. | |
| The Appledore Cook Book (1872) | Cover the |
apple with slices of soaked and' buttered bread, then cover the whole with a large plate, and bake in a very moderate oven four hours. Remove from the oven half an hour ... From The Appledore Cook Book, 1872, page 109. | |
| The New England Cook Book (1905) | Cover with |
a very thin slice of bread, then pour over the milk beaten with the eggs and sugar. From The New England Cook Book, 1905, page 199. | |
| Recipes for Sea Food (c. 1910s) | Cover with |
fine bread crumbs. pieces of butter and bake in the oven until the top is a nice brown. Small boiled potato covered with cream should be served with From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cover with Portsmouth Frosting |
For the bread sponge mix one tablespoon each butter, sugar, and salt; add one yeast cake dissolved in one cup lukewarm water, and two and Let is light. From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. | |
| The Southern Cookbook (1912) | Crack-nuts |
Mix eight ounces of flour and eight ounces of sugar, melt four ounces of butter in two spoonfuls of raisin with four eggs beaten and strained, make a paste, add ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. | |
| Housekeeping in Old Virginia (1879) | Cracked Wheat |
Soak the wheat in cold water all night. Pour off this water in the morning. Pour boiling water then over the wheat and boil it about half an hour, adding salt and ... From Housekeeping in Old Virginia, 1879, page 488. | |
| Housekeeping in Old Virginia (1879) | Cracklin Bread |
Take one quart sifted corn meal and a teacup of cracklins. Kub the latter in the meal as fine as you can. Add a tea^- spoonful of salt and make up with warm water into a ... From Housekeeping in Old Virginia, 1879, page 68. | |
| Aunt Sammy's Radio Recipes (1927) | Cranberry Muffins |
3^ cup melted butter. 1 egg. 2 cups sifted flour. 1 cup cranberries. Break the egg into a mixing bowl. Beat it lightly. Add the milk. Sift the dry ingredients. Add the ... From Aunt Sammy's Radio Recipes, 1927, page 53. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cranberry Roll |
Stew a quart of cranberries in just water enough to keep them from burning; make it very sweet, strain it through a cullender, and set it away to cool. ‘ When quite ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 114. | |
| The Kansas Home Cook-Book (1874) | Crane, Osawattomie |
One milk, half pint yeast, two eggs beaten, lump half the of an egg, flour for a stiff batter; when perfectly light, bake in rings on a griddle. From The Kansas Home Cook-Book, 1874, page 30. | |
| Gulf City Cook Book (1878) | Cream Biscuit |
To three coffee-cups of sifted flour add one cup of sweet cream, two tea-spoonfuls of yeast-powder, a little salt; mix, and mold as as possible to get the dough in ... From Gulf City Cook Book, 1878, page 118. | |
| Housekeeping in Old Virginia (1879) | Cream Biscuit |
1 quart of sifted flour. Four teaspoonfuls of cream of tartar and two teaspoonfuls of flue table salt, which must be well diffused through the flour. Then add two ounces ... From Housekeeping in Old Virginia, 1879, page 50. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cream Biscuit |
When using sweet cream, make the same as cream of tartar biscuit; and when using sour cream, the same as gour-milk biscuit, omitting the butter in either case. Any of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 108. | |
| The Cook's Own Book (1832) | Cream Biscuits |
Break six eggs, the volks and the six of powder-sugar, and the same of flour; whisk the whites, and mix; add to it whip|>od cream, in to the sugar and tloiir, it moulds ... From The Cook's Own Book, 1832, page 323. | |
| La Cuisine Creole (1885) | Cream Doughnuts Without Yeast |
A quart of cream, sweet or sour, five eggs, and a cup of sugar. If the cream be sour, add soda to sweeten it; if sweet, put in two tablespoonfuls of yeast powder, or any ... From La Cuisine Creole, 1885, page 146. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Fritters |
One pint ot milk, the yolks of six, and whites of two, eggs, two table-spoonfuls of sugar, half a pint of flour, three heaping table-spoonfuls of butter, half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 198. | |
| The White House Cook Book (1887) | Cream Fritters |
ONE cup of cream, five eggs— the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites into the cream in turn with the ... From The White House Cook Book, 1887, page 292. | |
| Fifty-Two Sunday Dinners (1913) | Cream Fruit Rolls |
2 cups pastry flour. 1 tablespoon Cottolene. 4 teaspoon salt. 1 cup cream. 4 teaspoons baking powder. _ Dates. Process: Sift together flour, salt and baking powder; add ... From Fifty-Two Sunday Dinners, 1913, page 184. | |
| Gulf City Cook Book (1878) | Cream Muffins |
One tumbler of cream, one of flour, a salt, two eggs, —the whites and yelks beaten separately. Bake quickly in patty-pans. These are excellent. From Gulf City Cook Book, 1878, page 122. | |
| Housekeeping in Old Virginia (1879) | Cream Muffins |
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an Qgg. Then ... From Housekeeping in Old Virginia, 1879, page 46. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cream Muffins |
1 pint flour. Yolks of 2 eggs, beaten lightly. }g teaspoonful salt. 34 cup cream or enough to make 3¢ teaspoonful soda. a drop batter. 1 teaspoonful cream of tartar. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 113. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Muffins |
1 pint of cream i tablespoon ful of melted 3 cups of sifted flour Beat the yolks of the eggs, and add them to the cream; add this gradually to the flour, beat well, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. | |
| The Picayune Creole Cook Book (1901) | Cream Muffins |
. Galettea @ Ia Créme, 1 Pint of Flour. 3 Eggs. 1% Teaspoonfuls of Yeast Powder. Beat the whites and yolks of the eggs separately. Then add the cream and salt, and ... From The Picayune Creole Cook Book, 1901, page 376. | |
| Rumford Complete Cook Book (1908) | Cream Muffins |
% cup melted butter* \y* teaspoons Rumford Bak- % cup thin cream, and add the yolks of the eggs, melted butter and cream, and beat well. From Rumford Complete Cook Book, 1908, page 139. | |
| Home Candy Making (1889) | Cream Nut Rolls |
Chop rather fine some blanched almonds, and, if you have them, a few pistachio nuts, say three dozen almonds and one dozen pistachio nuts; mix the two together. a piece ... From Home Candy Making, 1889, page 34. | |
| La Cuisine Creole (1885) | Cream of Tartar Biscuit for Breakfast |
One quart of sifted flour, three teaspoonfuls of cream of tartar and one of soda mixed in the flour, and a little salt, two large spoonfuls of shortening; mix soft with ... From La Cuisine Creole, 1885, page 138. | |
| The Picayune Creole Cook Book (1901) | Cream or Milk Toast |
Roties a la Créme ow au Lait 6 Slices of Bread. 1 Pint of Hot Cream or Milk. 1 Tablespoonfyp! of Butter. Toast the bread nicely, and butter well on both sides. Lay in a ... From The Picayune Creole Cook Book, 1901, page 368. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Pancakes |
Mix the yelks of two eggs with half a pint of good cream and a very little sugar, flour enough to make a thin batter; beat the eggs till very light; add a cream; then ... From Mrs. Owen's Illinois Cook Book, 1871, page 153. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Pancakes |
Two beaten with half a pint of cream; add a of sugar; make them as as; fry in lard, and dust well with grated sugar. They may be sprinkled with wine, fruit-syrup or ... From Mrs. Porter's New Southern Cookery Book, 1871, page 217. | |
| Rumford Complete Cook Book (1908) | Cream Pancakes |
1 cup thin cream. the and add the of the the cream and Beat well, and cook at once on a hot, lightly-greased griddle. Serve with sugar or maple syrup. From Rumford Complete Cook Book, 1908, page 150. | |
| The Boston Cooking-School Cook Book (1896) | Cream Scones |
2 cups flour % teaspoon salt 4 teaspoons baking power 4 tablespoons butter 2 teaspoons sugar 2 eggs y^ cup cream Mix and sift together flour, baking powder, sugar, and ... From The Boston Cooking-School Cook Book, 1896, page 106. | |
| Gulf City Cook Book (1878) | Cream Toast |
Boil one quart of milk; stir in a table-spoonful and a little salt; take two table-spoonfuls of corn-starch or flour mixed with a little milk; pour it into the quart of ... From Gulf City Cook Book, 1878, page 124. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cream Toast |
Cream toast may be made in the same way, using a scant tablespoonful of butter, and cream instead of milk, or by thickening the boiling cream with one tablespoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 103. | |
| The White House Cook Book (1887) | Cream Toast |
HEAT a pint of milk to boiling and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the boiling ... From The White House Cook Book, 1887, page 305. | |
| The New England Cook Book (1905) | Cream Toast.—Take |
slices of baker's bread from which the crust has been pared and it to a golden brown. Have on the range a shallow bowl or pudding-dish, more than half full of boiling ... From The New England Cook Book, 1905, page 163. | |
| The White House Cook Book (1887) | Cream Waffles |
ONE pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs separately, mix ... From The White House Cook Book, 1887, page 286. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream Waffles |
Beat two eggs with a pint of sour cream; add a teaspoon of soda, half a teaspoon of salt, with flour to make a thin batter. Pour in well-greased waffle irons, bake ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 40. | |
| Gulf City Cook Book (1878) | Cream-of-tartar Biscuit |
Stir into one quart of flour two tea-spoonfuls cream of tartar, a salt, one or lard, with enough milk or water to make a soft dough. A table-spoonful of cream will ... From Gulf City Cook Book, 1878, page 117. | |
| Boston School Kitchen Text-Book (1887) | Creamed Walnuts |
The of egg and an equal amount of water, flavored with tsp. of lemon or vanilla. mixed, in confectioner's sugar, sifted, until the dough is stiff enough to mould. Break ... From Boston School Kitchen Text-Book, 1887, page 267. | |
| The New England Cook Book (1905) | Creme.—Nearly |
a frying-pan boiling hot; a of vinegar through double muslin, and add to the water with a Slip your eggs the saucer upon the top of the water (first taking the pan from ... From The New England Cook Book, 1905, page 147. | |
| The Picayune Creole Cook Book (1901) | Creole Fritter Batter |
Cut the Brioche (see recipe under chapter on Breads) into slices, more or less thin, and soak them in sweetened milk, to which you have added the essence of orange ... From The Picayune Creole Cook Book, 1901, page 251. | |
| The Picayune Creole Cook Book (1901) | Creole Fritter Batter |
Pare the oranges, taking off every particle of the white inner skin. Then slice nicely, and take out the seeds. Sprinkle with sugar, and lét them stand for an hour. Then ... From The Picayune Creole Cook Book, 1901, page 252. | |
| The Picayune Creole Cook Book (1901) | Creole Fritter Batter. Powdered White |
Make an omelet (see recipe), and add two tablespoonfuls of sugar. Cook it nicely and very soft, and then cut it into small slices. Plunge these into the fritter batter, ... From The Picayune Creole Cook Book, 1901, page 253. | |
| Mrs. Beeton's Book of Household Management (1861) | Crepes (Fr.). French pancakes |
Cretes (Fr.). Giblets of poultry or game. Croquantes (Fr.). A transparent mixture of various kinds of fruit and boiled Croquants. Confections giving the sound of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Manual for Army Cooks (1896) | Crimean Xebobs |
161 pounds meat. 1 ounce pepper. 2 ounces salt, mint, and parsley. 1 pound bread. 11 pints vinegar. 2 quarts water. Cut the meat from the bone and into pieces of about ... From Manual for Army Cooks, 1896, page 92. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Crisp a |
la Russe Roll Puff Paste one eighth inch thick. strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 277. | |
| The Italian Cook Book (1919) | Crisp Biscuits |
(Biscotti croccanti) One pound of flour. Half a pound granulated sugar. '/4 Ib. sweet almonds, whole and shelled, mixed to a few pine-seeds. A piece of butter, one and a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 128. | |
| Larkin Housewives' Cook Book (1915) | Crisp Bread without Baking Powder |
Sift one and one-half cups flour with one-half teaspoon Chop or rub in one-half cup butter and lard mixed; add one tablespoon sugar. Mix with one cup sweet cream. Roll ... From Larkin Housewives' Cook Book, 1915, page 58. | |
| Mary Elizabeth's War Time Recipes (1918) | Crisp Noodles |
1 egg 144 cups corn flour 1 tablespoon water Mix all together and roll thin on a mixing board—just as thin as possible. Hang over a towel on a clothes horse or chair ... From Mary Elizabeth's War Time Recipes, 1918, page 73. | |
| The International Cook Book (1906) | Crisp Swiss Pancakes or Crostri |
2966. OYSTERS IN SHELL, ANGLAISE Open twenty-four large fresh oysters, remove eyes and leave oysters on the deep shells, lay in a roasting pan, season all around with ... From The International Cook Book, 1906, page 900. | |
| The New England Cook Book (1905) | Croque Ttes and Fritters |
H whipped very light and the yelks strained, one-half cup powdered sugar, one tablespoonful butter, one-half teaspoonful mixed cinnamon and nutmeg. Boil the milk and ... From The New England Cook Book, 1905, page 141. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cross Buns |
Mix a tumbler of lukewarm milk, a pint of a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 69. | |
| The Boston Cooking-School Cook Book (1896) | Croustades of Bread |
Cut stale bread in two inch slices, and slices in diamonds, squares, or circles. Eemove centres, leaving cases.. Fry in deep fat or brush over with melted butter, and ... From The Boston Cooking-School Cook Book, 1896, page 444. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Crullers |
Half a pound of butter. Three quarters of a pound of powdered white sugar. Six eggs, or seven, if they are small. Two pounds of flour, sifted. A grated nutmeg. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 83. | |
| Common Sense in the Household (1871) | Crullers |
\ " 1 tablespoonful sweet milk. 1 small teaspoonful soda. Sufficient flour to roll out stiff. " Mother's " Crullers, 1^- teacup sugar, \ teacup sour cream or milk. \ " 1 ... From Common Sense in the Household, 1871, page 341. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Crullers |
of ten eighteen sugar, twelve ounces one teaspoonful each of cinnamon and nutmeg, one teacupful of rose-water, two tablespoonsful of; rub the butter, sugar and flour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 217. | |
| The National Cookery Book (1876) | Crullers |
o quarts of flour, six teaspoonfuls of yeast powder, two teacupfuls of sugar, three eggs, six ounces of butter, one pint of rich milk, and a little salt. Warm the butter ... From The National Cookery Book, 1876, page 269. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crullers |
Two coffee-cups sugar, one of sweet milk, three eggs, a heaping table-spoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level ... From Buckeye Cookery and Practical Housekeeping, 1877, page 80. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crullers |
Six eggs, one coffee-cup sugar, six tablespoons melted butter, four of sweet milk, one teaspoon soda in milk, two tea-spoons cream tartar in the flour, one tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 80. | |
| Housekeeping in Old Virginia (1879) | Crullers |
2 quarts of flour. 2 spoonfuls of soda. 4 spoonfuls cream of tartar. 4 tablespoonfuls of melted butter. A little salt. Rub the cream tartar, flour, and sugar together; ... From Housekeeping in Old Virginia, 1879, page 367. | |
| The Dixie Cook-Book (1883) | Crullers |
Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level ... From The Dixie Cook-Book, 1883, page 99. | |
| La Cuisine Creole (1885) | Crullers |
Two cups of sugar, one cup of butter, three eggs, one cup of sour milk, one teaspoonful of soda. Flavor to taste, and fry in boiling lard, or bake lightly in the stove. From La Cuisine Creole, 1885, page 147. | |
| La Cuisine Creole (1885) | Crullers |
One cup of butter, two cups of sugar, three eggs, half a pint of sour milk, one teaspoonful of soda, half a nut¬ meg, flour to roll thin. Cut in fancy shapes. Sprinkle ... From La Cuisine Creole, 1885, page 147. | |
| The Creole Cookery Book (1885) | Crullers |
Four eggs, 3 cups brown sugar, 1 nutmeg, 1 tablespoonful » butter, 1 cup water, 1 teaspoonful yeast powder, and flour to roll; cut out with a biscuit cutter, then cut ... From The Creole Cookery Book, 1885, page 150. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Crullers |
4 heaping tablespoon fuls of sugar Sufficient flour to make a dough sugar to a cream, then add the of the eggs and nutmeg; beat again until light; the well-beaten ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 358. | |
| Aunt Babette's Cook Book (1889) | Crullers |
(No. 1.) Take half a pound of butter, threequarters of a pound of sugar, sifted, and six eggs. Flavor with nutmeg or mace, or a little of both; flour enough to roll out ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 219. | |
| The Boston Cooking-School Cook Book (1896) | Crullers |
J^ cup butter 4 cups flour 1 cup sugar ^ teaspoon grated nutmeg Yolks 2 eggs 3}^ teaspoons baking powder Whites 2 eggs 1 cup milk Powdered sugar and cinnamon Cream the ... From The Boston Cooking-School Cook Book, 1896, page 121. | |
| Rumford Complete Cook Book (1908) | Crullers |
About 3 cups flour. Y$ teaspoon grated nutmeg. Beat the butter and sugar together; add the beaten eggs and milk, then the flour, salt, baking powder and nutmeg sifted ... From Rumford Complete Cook Book, 1908, page 183. | |
| Fifty-Two Sunday Dinners (1913) | Crullers |
4 tablespoons Cottolene. 4 teaspoons baking powder. 144 cup sugar. Y4 teaspoon salt. 2 eggs. 34 cup milk. 4 cups flour. Y{ cup Sherry wine. 14 teaspoon nutmeg. Cinnamon ... From Fifty-Two Sunday Dinners, 1913, page 189. | |
| The Dixie Cook-Book (1883) | Crullers and Doughnuts |
To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat ... From The Dixie Cook-Book, 1883, page 98. | |
| The White House Cook Book (1887) | Crullers or Fried Cakes |
ONE and a half cupf uls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a ... From The White House Cook Book, 1887, page 347. | |
| The White House Cook Book (1887) | Crullers or Wonders |
THEEE eggs, three tablespoonf uls of melted lard or butter, three tablespoonf uls of sugar; mix very hard with sifted flour, as hard as can be rolled, and to be rolled ... From The White House Cook Book, 1887, page 348. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Crumb Griddle Cakes |
1 egg i c milk About 3^ c flour results to soak crumbs and milk and heat them, then put through coarse sieve and add other From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 18. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crump Pr |
Soak one tea-cup bread-crumbs half an hour, add three tablespoons sugar, half a tea-spoon butter, half. a cup of water, a little vinegar, and nutmeg to suit the taste; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 191. | |
| The Dixie Cook-Book (1883) | Crump Pte |
Soak in a little warm water one tea-cup bread-crumbe half an hour, add three tablespoons sugar, half a tablespoon butter, half a cup of cold water, a little vinegar, and ... From The Dixie Cook-Book, 1883, page 220. | |
| The Virginia House-Wife (1824) | Crumpets |
Take a quart of dough from your bread at avery early hour in the morning, break threc fresh eggs, separating the yelks from the whites, whip them both to a froth, mix ... From The Virginia House-Wife, 1824, page 186. | |
| The Cook's Own Book (1832) | Crumpets |
(1) a of warm milk, a quarter of a pint of yeast broth, strained into a strong batter, with a sufficient cover, and set it in a warm place to rise; a a pint of warm ... From The Cook's Own Book, 1832, page 105. | |
| Common Sense in the Household (1871) | Crumpets |
1 pint raised dough. ^ cup white sugar. When your bread has passed its second rising, work in« to the above-named quantity the melted butter, then the eggs and sugar, ... From Common Sense in the Household, 1871, page 291. | |
| Common Sense in the Household (1871) | Crumpets |
»{• 3 cups wartQ milk. I" cup yeast. 1 saltspoonful salt, and the same of soda, dissolved in hot water. Flour to make good batter. Set these ingredients—leaving out the ... From Common Sense in the Household, 1871, page 291. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Crumpets |
Two pounds of flour, one gill of yeast, milk and water to make a stifl* batter. Let it rise six hours. Bake in mufiin-rings or on a griddle. MRS. poetee's new cook-book. From Mrs. Porter's New Southern Cookery Book, 1871, page 191. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crumpets |
One quart of milk with two tablespoons yeast, and flour enough to make a stiff batter; let rise over night, and in the morning add four eggs, two tablespoons of sugar, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 32. | |
| The Creole Cookery Book (1885) | Crumpets |
Three eggs to 1 quart of milk, made into stiff batter, as for pancakes; add yeast; make over night in cool weather, and set to rise. ‘; PANCAKES. Break 5 yolks of eggs ... From The Creole Cookery Book, 1885, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Crumpets |
i cup of yeast or half a About three cups of flour Scald the milk, let until lukewarm; salt and flour; beat vigorously; then add the butter, melted, and the;; in a warm ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. | |
| The International Cook Book (1906) | Crumpets |
2844. STEWED CALIFORNIA FIGS Soak one and a half pounds fine dry California figs in cold water for four hours. Drain, then place them in an enamelled saucepan with one ... From The International Cook Book, 1906, page 897. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Crumpets |
One cup of sugar, one-half cup of butter, one-half cup of milk, two cups of flour, a little vanilla, a teaspoon of bak¬ ing powder. Spread with teaspoon on baking pan. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 70. | |
| The Cook's Own Book (1832) | Crumpets, or Pikelets |
(2) Set a sponge as for bread, excepting lull" milk and half water must be used; and to half-quartern of two egga must be added; tlie eggs thoroughly. Bake them in rings as usual. From The Cook's Own Book, 1832, page 105. | |
| Gulf City Cook Book (1878) | Crumpets.—no |
One quart of flour, two tea-spoonfuls cream of tartar sifted in the flour, two eggs beaten separately very light, one spoonful of salt, one quart of milk, and a ... From Gulf City Cook Book, 1878, page 121. | |
| Gulf City Cook Book (1878) | Crumpets.—no |
Beat the whites of two eggs with two table-spoonfuls of yeast; mix in one pound of flour; put a lump of sugar in a pint of warm milk; rub all together until free of ... From Gulf City Cook Book, 1878, page 121. | |
| The Dixie Cook-Book (1883) | Crums GrippLe Cakes |
The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve, and add four well-beaten eggs, two tea-spoons soda ... From The Dixie Cook-Book, 1883, page 57. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crums Grrpie-CakeEs |
The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve and add four well-beaten eggs, two tea-spoons soda ... From Buckeye Cookery and Practical Housekeeping, 1877, page 40. | |
| Directions for Cookery, in Its Various Branches (1837) | Crush with a |
rolling-pin half a pound of sugar, and cut up half a pound When the bread and milk is uncovered to cool, mix with it the butter, sugar, spice and citron; adding a glass ... From Directions for Cookery, in Its Various Branches, 1837, page 306. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CucumBeR Fritters |
Peel four large cucumbers, cut and cook in a sauce-pan with just a little water; mash and season well with salt and pepper, add two beaten eggs and flour to make a thick ... From Buckeye Cookery and Practical Housekeeping, 1877, page 39. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken CRroQUETTES |
Boil two fowls weighing ten pounds till very tender, mince fine, add one pint cream, half pound butter, salt and pepper to taste; shape oval in a jelly glass or mold. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 245. | |
| The Creole Cookery Book (1885) | Curd Cakes |
One quart of curds, 8 eggs, leaving out 4 whites, 4 tablespoonfuls of sugar, grated nutmeg, and a little flour; mix all well together; heat butter in a frying-pan; drop ... From The Creole Cookery Book, 1885, page 157. | |
| The Dixie Cook-Book (1883) | Curermas Prum Puppine |
“ One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a quart of sweet ... From The Dixie Cook-Book, 1883, page 238. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Curisrmas Prum Puppine |
One quart seeded raisins, pint currants, half pint citron cut up, quart ‘of apples peeled and. chopped, a quart of fresh and nicely chopped beef-suet, a heaping quart of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 208. | |
| The White House Cook Book (1887) | Currant Fritters |
Two CUPFULS dry, fine bread crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, washed and well dried, five eggs whipped very light, ... From The White House Cook Book, 1887, page 292. | |
| The Cook's Own Book (1832) | Currant Fritters Without |
Stir into half a pint of mild ale, as much flour as will make it I sitter; add a little sugar and a fev/ currant*; it up quickly, and with a spoon drop it into boiling From The Cook's Own Book, 1832, page 107. | |
| Aunt Babette's Cook Book (1889) | Currant Gems |
Rub one cup of butter to a cream, with two cups of sugar. Add the yelks of four eggs and one cup of milk, three cups of flour with two teaspoonfuls of baking powder, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. | |
| The Picayune Creole Cook Book (1901) | Currant Rolls and Plantain Rolls are |
made in the same manner. Always slice and peel the peaches and stone them; also stone the cherries, and peel and seed the apples. Peel the plantains and bananas and ... From The Picayune Creole Cook Book, 1901, page 271. | |
| Gulf City Cook Book (1878) | Custard and Toast |
Beat together till very light one egg and a dessert-spoonful of powdered sugar; pour on this a cup of boiling milk, and stir till thick. done, pour into a dish over a' ... From Gulf City Cook Book, 1878, page 255. | |
| The International Cook Book (1906) | Custard Fritters |
660. CANAPE", VICTORIA Plunge two medium-sized live lobsters into two gallons boiling water for twenty minutes; lift them up and let cool off. Crack all the shells, ... From The International Cook Book, 1906, page 203. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cut a |
stem ends, and with your finger carefully scoop out the Mix together a half-cup of finely-chopped, cold, ham, twelve two of stale bread crumbs, a of parsley, a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 317. | |
| Ryzon Baking Book (1916) | Cut in |
shortening; then add milk gradually, mixing with a knife. The dough should be as soft as can be handled without sticking. Toss onto a lightly floured baking board, pat ... From Ryzon Baking Book, 1916, page 23. | |
| Ryzon Baking Book (1916) | Cut in with |
two knives fine. Add milk slowly a soft spongy mixture. Turn out on well-floured board. Roll quite thin—^ inch. Cut with rather large biscuit cutter. Place one prune in ... From Ryzon Baking Book, 1916, page 23. | |
| Bohemian-American Cook Book (1915) | Cut with |
a cutter and bake 774. SODA BISCUITS No. BisJcety sodové na jiný zpsoh. Eub four cups of of solid lard and to Dissolve a teaspoon of baking soda in a tablespoon it into ... From Bohemian-American Cook Book, 1915, page 242. | |
| Housekeeping in Old Virginia (1879) | Cymling Fritters |
After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown. From Housekeeping in Old Virginia, 1879, page 249. | |
| The Kansas Home Cook-Book (1874) | D. Browne, Kansas |
One-quarter of a pound of grated cheese, two ounces of bread crumbs, the yolk of one egg. Beat well together, add half pint new milk, and bake half an hour. From The Kansas Home Cook-Book, 1874, page 217. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Dampfnudeln, or German Dumplins.—they |
are made with the same kind of paste as the krapfen. When it has fermented properly lay it on the pastry board, knead it into a dozen small rolls, then put them in a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 85. | |
| The Boston Cooking-School Cook Book (1896) | Date Bread |
Use recipe for Health Food Muffins (see p. 67). After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates ... From The Boston Cooking-School Cook Book, 1896, page 89. | |
| Rumford Complete Cook Book (1908) | Date Gems |
1 cup chopped dates. M* cup butter. 1 egg. l}4 cups milk. 2 teaspoons Rumford Baking Powder. Stone the dates and chop coarsely. Sift together the flour, salt and baking ... From Rumford Complete Cook Book, 1908, page 139. | |
| The Cook's Own Book (1832) | Dcml'liivgs, Half-hour |
finely half a pound of suet, mix ! same proportion of grated bread, and a tahle-s|M>ontid of tlonr, a of cm ranis, si.me suipir, a lemon-|x-el, nutmeg, and three ... From The Cook's Own Book, 1832, page 113. | |
| The Cook's Own Book (1832) | Deer Horns |
Beat one white, and.six yolks of c<;gs; mix them with live table s[x>onfuls of pounded and silted loaf sugar, the >aine quantity of sweet cream, ten sweet blanched and ... From The Cook's Own Book, 1832, page 111. | |
| La Cuisine Creole (1885) | Delicate Rusks for Convalescents |
Half a pint of new milk, and one cup of hop yeast; add flour to make a batter, and set the sponge at night. In the morning add half a pint of milk, one cup of sugar, one ... From La Cuisine Creole, 1885, page 243. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Delicate Spoon Bread |
yi cup com meal I teaspoon butter I tablespoon sugar 2 cups milk Mix the corn meal and milk and bring slowly to the boiling point. Cook about Add the butter, salt, and ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. | |
| La Cuisine Creole (1885) | Delicious Bread Pudding |
Butter some slices of bread, cut thin, and lay them in a dish, with currants and citron between; pour over it a quart of milk, with four well-beaten eggs, and sugar ... From La Cuisine Creole, 1885, page 212. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Delicious Raised Doughnuts |
are made from one cup of sugar, onehalf cup of butter, two eggs, one pint of warm milk, one cup of yeast, or ont yeast cake dissolved in warm water, onehalf teaspoon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 70. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | DevUed Mignons |
of Beef Cut tenderloin steak three fourths Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worcestershire From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. | |
| Presbyterian Cook Book (1873) | Dey Yeast |
Take three pints of flour and put it in a crock; boil and skin six common sized potatoes; press them through a cullender into the flour; add three pints of water in ... From Presbyterian Cook Book, 1873, page 100. | |
| The Picayune Creole Cook Book (1901) | Dice of Bread or Toast |
Fry the onions in the butter, until reddish brown. Then add the flour and stir until browned, gently; do not burn, Put the boiling water in gradually, stirring perfectly ... From The Picayune Creole Cook Book, 1901, page 38. | |
| The Creole Cookery Book (1885) | Dickson Ginger Bread. F |
To 4 eggs add 2 cups of brown sugar, 4 cups of flour, 2 of butter, 1 of cream, 2 of molasses, 1 teaspoonful of soda, 4 cup of ginger; beat very light, and bake in eups or a pan. From The Creole Cookery Book, 1885, page 154. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Diet Bread |
Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. | |
| The Creole Cookery Book (1885) | Diet Bread |
Nine eggs, 1 pound of sugar and 14 ozs. of flour; beat the yolks with a whisk till quite thick, then mix the sugar with them, and beat till light; beat the whites well, ... From The Creole Cookery Book, 1885, page 110. | |
| The Creole Cookery Book (1885) | Diet Bread |
Sift 1 1b. of flour, 1 lb. of sugar, a little mace, grated nutmeg and a little rose water; stir this well together; beat 6 eggs very light, add a pinch of salt; after ... From The Creole Cookery Book, 1885, page 111. | |
| The Jewish Manual (1846) | Diet-bread Cake |
Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grated lemon-peel; bake in a moderate oven. — From The Jewish Manual, 1846, page 183. | |
| Mrs. Beeton's Book of Household Management (1861) | Dinner Table." |
Gateau (Fr.). A round flat cake, generally decorated. Essentially a cake made of well-beaten butter dough. Gaulre (Fr.). A thin wafer -like biscuit; wafer; baked or ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Bohemian-American Cook Book (1915) | Dip the |
in bread crumbs and then in the eggs and fry on both in 225. FRIED CALF'S FEET. telecí nožiky. the feet dry, cut each in four pieces, take out the larger bones, salt, ... From Bohemian-American Cook Book, 1915, page 82. | |
| Bohemian-American Cook Book (1915) | Dip the |
pieces in flour, then in beaten eggs and then in cracker or bread crumbs, and fry in hot fat (lard and butter, half of each.) Kapr na modro. From Bohemian-American Cook Book, 1915, page 119. | |
| Aunt Sammy's Radio Recipes (1927) | Dip the |
slices into a thin batter made of 1 cup flour, 1 egg, and M teaspoon salt, and drain well. Use lard or other cooking fat for frying. Have a frying kettle about half full ... From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| The Picayune Creole Cook Book (1901) | Directions for Frying.) Lift out with |
a skimmer, drain well and place on a heated dish, and sprinkle freely with powdered white sugar, and serve hot. In arranging the fritters in the dish make them rise into ... From The Picayune Creole Cook Book, 1901, page 250. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Dissolve a |
large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll easily. ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dixie Buns |
Hub eight ounces of sugar and six ounces of butter into two pounds of flour; add one pint of warmed milk and one gill of baker's yeast; let the be; let it four hours in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 220. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Dough Nuts |
Three pounds of sifted flour. A pound of powdered sugar. Three quarters of a pound of butter. Half a large tea-cup full of best brewer's yeast. A pint and a half of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Doughnuts |
One cup of sugar and three of flour sifted together, one cup of milk and a piece of butter the size of an egg warmed together, three eggs well beaten, and one ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 138. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Doughnuts |
Two teacupsful of sugar, three eggs, one and a half teacupsful of buttermilk or sour milk, two of saleratus, one teaspoonful of six tablespoonsful of melted lard, flour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 214. | |
| Gulf City Cook Book (1878) | Doughnuts |
One pint of yeast, one pint of water, two ounces of butter a tea-spoonful of soda, six ounces of sugar; use sufficient a soft dough. Let this dough roll out the ... From Gulf City Cook Book, 1878, page 149. | |
| The Creole Cookery Book (1885) | Doughnuts |
Three lbs. of sifted flour, 1 lb. of powdered sugar, 3 Ibs. of butter, 4 eggs, 4 cup of.the best brewers’ yeas€, 1} pints of milk, 1 teaspoonful of powdered cinnamon, 1 ... From The Creole Cookery Book, 1885, page 144. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Doughnuts |
yz cup of sugar Flour sufficient to make a soft dough Y^ cup of yeast or half a compressed cake From Mrs. Rorer's Philadelphia Cook Book, 1886, page 357. | |
| Boston School Kitchen Text-Book (1887) | Doughnuts |
1 pt. % y^ tsp. y^ tsp. soda (mashed fine). 1 tsp. cream of tartar. ^ ^ ssp. cinnamon. }^ to Ji^ c. milk. 1 egg. 1 tsp. butter (melted). Mix in the order given, add 5^ ... From Boston School Kitchen Text-Book, 1887, page 182. | |
| Aunt Babette's Cook Book (1889) | Doughnuts |
Mix one scant cup of butter, one cupful and a half of sugar, four eggs, two cups of milk, one whole nutmeg grated, sifted flour enough to make as stiff as biscuit dough, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 219. | |
| Manual for Army Cooks (1896) | Doughnuts |
On baking day, take two pounds of very light bread dough that has been make in the usual manner. Put it into a broad pan. Rub into it half a pound of fresh butter and ... From Manual for Army Cooks, 1896, page 184. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Doughnuts |
1 egg 2 teaspoons cream of tartar few gratings of nutmeg Beat eggs; add sugar, dry ingredients sifted, and milk. Add flour to make a soft dough. Chill over night if ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 302. | |
| Fifty-Two Sunday Dinners (1913) | Doughnuts |
38 eggs. 1 teaspoon nutmeg. 1 cups sugar. 2 teaspoons salt. 8 tablespoons Cottolene. 14 cups sour cream. 5 cups bread flour. 14 teaspoons soda. bd Process: Beat eggs ... From Fifty-Two Sunday Dinners, 1913, page 188. | |
| Bohemian-American Cook Book (1915) | Doughnuts |
whole eggs or four yolks, of sugar dissolved in a bit salt, mace (or i)o\vdered anise seed), a cake of compressed yeast dissolved in cream or milk, and The should be ... From Bohemian-American Cook Book, 1915, page 255. | |
| Larkin Housewives' Cook Book (1915) | Doughnuts |
One cup sugar, one cup milk, two eggs beaten fine as silk, A little nutmeg (lemon will do), of baking powder, teaspoons two, Lightly stir the flour in, roll on pie-board ... From Larkin Housewives' Cook Book, 1915, page 86. | |
| Rumford Complete Cook Book (1908) | Doughnuts and |
crullers, being heavy and solid as compared with croquettes or other small fried foods, be in fat at a lower temperature. The best test is to put a small piece of dough ... From Rumford Complete Cook Book, 1908, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Doughnuts I |
2% tablespoons butter 34 teaspoon cinnamon 3 eggs 3^ teaspoon grated nutmeg 1 cup milk 1}4, teaspoons salt Flour to roll Cream the butter, and add one-half sugar. Beat ... From The Boston Cooking-School Cook Book, 1896, page 120. | |
| The Boston Cooking-School Cook Book (1896) | Doughnuts II |
4 cups flour }^ teaspoon cinnamon \}4. teaspoons salt % tablespoon butter 1% teaspoons soda 1 cup sugar 1% teaspoons cream of tartar 1 cup sour milk "^ teaspoon grated ... From The Boston Cooking-School Cook Book, 1896, page 120. | |
| The Boston Cooking-School Cook Book (1896) | Doughnuts III |
2 cups sugar 2 teaspoons soda 4 eggs 2 teaspoons salt 1}4 cups sour milk 2 teaspoons baking powder 4 tablespoons melted butter 1 teaspoon grated nutmeg Mix ingredients ... From The Boston Cooking-School Cook Book, 1896, page 121. | |
| The White House Cook Book (1887) | Doughnuts or Fried Cakes |
SUCCESS in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of ... From The White House Cook Book, 1887, page 346. | |
| La Cuisine Creole (1885) | Doughnuts with Hop Yeast |
Take two quarts of light hop or potato yeast sponge, mix in it a pint of new warm milk, three beaten eggs, a cup of butter or lard, one large cup of sugar, a large ... From La Cuisine Creole, 1885, page 145. | |
| La Cuisine Creole (1885) | Doughnuts Without Yeast |
Half a pound of butter, a pint of sour milk or butter¬ milk, three quarters of a pound of sugar, a small tea¬ spoonful of saleratus dissolved in a little hot water, two ... From La Cuisine Creole, 1885, page 145. | |
| Camp Cookery (1910) | Doughnuts.—Mix |
quart of teaspoonful of tablespoonful of baking powder, and pint of granulated sugar, and I/2 nutmeg grated. Make a batter of this with 4 beaten eggs and enough milk to ... From Camp Cookery, 1910, page 158. | |
| The Dixie Cook-Book (1883) | Dower or Frence Rotts |
Make dough as directed in recipe for ‘Long Breakfast Rolls,” make into balls as large as a medium-sized hen’s egg, place on & well-floured board, flour a small ... From The Dixie Cook-Book, 1883, page 44. | |
| Presbyterian Cook Book (1873) | Dr. Gundry |
Two and one half pounds of raisins; two of currants; two of moist sugar; two of bread crumbs; two of suet; six ounces of candied lemon peel; one of ground nutmeg; one; ... From Presbyterian Cook Book, 1873, page 75. | |
| Presbyterian Cook Book (1873) | Dr. McDermont |
Five eggs, beaten light; four tablespoonsful of cream; one of butter; two sugar; two teaspoonsful of cream tartar; one of When rolled, out sprinkle with sugar, and roll ... From Presbyterian Cook Book, 1873, page 125. | |
| Manual for Army Cooks (1896) | Dredge the |
paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick. Spread the paste thickly with the fruit to within an inch of its outer ... From Manual for Army Cooks, 1896, page 176. | |
| Aunt Babette's Cook Book (1889) | Dried Apples |
Soak about half a loaf of bread, press out every drop of water, add salt, ginger, cinnamon and cloves, about half a teaspoonful of each. Add four eggs and about one cup ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. | |
| The White House Cook Book (1887) | Dried Yeast or Yeast Cakes |
MAKE a pan of yeast the same as "Home-Made Yeast;" mix in with it corn meal that has been sifted and dried, kneading it well until it is thick enough to roll out, when ... From The White House Cook Book, 1887, page 266. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Drop Biscuit |
Use recipe for Baking Powder Biscuit, using enough milk to make a drop batter. Drop into buttered muf&n pans and bake in hot oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. | |
| Presbyterian Cook Book (1873) | Drop Biscuits |
One quart cf flour; three teaspoonsful of baking powder; one small teaspoonfiil of salt; piece of butter the size of an egg rubbed thoroughly in the flour; one pint of ... From Presbyterian Cook Book, 1873, page 105. | |
| The Creole Cookery Book (1885) | Drop Biscuits |
«One Ib. of flour, $ lb. sugar, 4 lb. butter, 5 eggs, mace and nutmeg to the taste, drop them on tin sheets and bake them ina quick oven. From The Creole Cookery Book, 1885, page 141. | |
| Housekeeping in Old Virginia (1879) | Dry Toast |
Slice thin, some nice, white bread, perfectly sweet. Toast a light brown, and butter with fresh butter. — Mrs. S. T, scalded toast — aromatic vinegar. 483 From Housekeeping in Old Virginia, 1879, page 490. | |
| The New England Cook Book (1905) | Dry Toast |
is produced by browning stale baker's bread over glowing coals. A toasting or rack, of which there are various patterns, is a great convenience. Do not burn the toast, ... From The New England Cook Book, 1905, page 163. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Dry Yeast |
Boil two large potatoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling ... From Buckeye Cookery and Practical Housekeeping, 1877, page 42. | |
| The Dixie Cook-Book (1883) | Dry Yeast |
Boil two large potafoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling ... From The Dixie Cook-Book, 1883, page 59. | |
| The Kansas Home Cook-Book (1874) | Dry Yeast Cakes |
Mrs. Matilda Whitman, Put a handful of hops in a small bag; and slice large potatoes; put the hops and potatoes in a quart of water, and boil the potatoes are put into a ... From The Kansas Home Cook-Book, 1874, page 15. | |
| The Picayune Creole Cook Book (1901) | Du Froment |
On account of its universal consumption and great nutritive qualities, Wheat is considered the principal cereal. In the form of bread, it has long been distinguished as ... From The Picayune Creole Cook Book, 1901, page 190. | |
| La Cuisine Creole (1885) | Ducks, Tame and Wild |
Tame ducks are prepared for the table the same as young geese, that is, stuffed with bread, butter, pepper and onion, or with mashed and seasoned Irish potatoes. Wild ... From La Cuisine Creole, 1885, page 83. | |
| Gulf City Cook Book (1878) | Duke's Buckwheats |
Sift together one of buckwheat flour and one teacupful of cornmeal; add one of sugar, one tea-spoonful of salt; dissolve a table-spoonful of yeast-cake in epid water, ... From Gulf City Cook Book, 1878, page 123. | |
| The Southern Cookbook (1912) | Dutch Puddings or |
S ouster Melt one pound of butter in half a of milk: mix it into two pounds of flour, eight eggs, four spoonfuls of yeast: add one pound of a of a pound of beaten and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dutch Puppet |
One of eggs, one cupful of butter, flour enough to make a spoon stand in it, and yeast enough to make it rise. From Mrs. Porter's New Southern Cookery Book, 1871, page 233. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dutch Rolls |
One quart flour, Half pint of milk, One gill yeast. Beat the eggs, add the milk to them with the melted butter; pour this into the flour, having first put in the It must ... From Mrs. Owen's Illinois Cook Book, 1871, page 133. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dyspepsia Bread |
Three quarts of Graham flour, one quart of water, warm but not hot, one of yeast, one teaspoonful of saleratus. If molasses is used, heap the teaspoon. From Mrs. Porter's New Southern Cookery Book, 1871, page 182. | |
| The Creole Cookery Book (1885) | Dyspepsia Bread |
One heaping quart of dyspepsia flour, and one handful over 2 teaspoonfuls of yeast, 1 teacupful of molasses, 14 teaspoonfuls of saleratus, salt; mix this with 1 pint of ... From The Creole Cookery Book, 1885, page 127. | |
| The Creole Cookery Book (1885) | Dyspepsia Bread |
Put 1 gill of molasses and 1 gill of yeast Snto 1 quart of lukewarm water, a teaspoonfyl of saleratus or not, as you please, and a little salt; then stir in dyspepsia ... From The Creole Cookery Book, 1885, page 127. | |
| The Kansas Home Cook-Book (1874) | E. A. Griswold |
Five cups light dough, two cups sugar, one cup butter, two eggs. When in haste you wish to make light and white bread. From The Kansas Home Cook-Book, 1874, page 167. | |
| The Kansas Home Cook-Book (1874) | E. Cracklin, Lawrence, Kansas |
One teacup of sugar, one of molasses, one of butter, one egg, one tablespoon of ginger, one of vinegar, one of dissolved in one third of a cup of milk or water. Flour to roll very thin. From The Kansas Home Cook-Book, 1874, page 162. | |
| The Kansas Home Cook-Book (1874) | E. D. Brown, Kansas |
roasi: beef or mutton, clear of gristle, and with pepper and salt and chopped boil and mash some potatoes, make into a paste with one or two eggs, roll out in flour, cut ... From The Kansas Home Cook-Book, 1874, page 125. | |
| Ryzon Baking Book (1916) | E. Gibson, Hagerstown, Md |
}4 level cupful (3 ounces) corn meal. yi level cupful wheat or' graham flour. >• pupful {yi pint) mUk. tablespoonful molasses. tablespoonful melted shortening. Sift corn ... From Ryzon Baking Book, 1916, page 19. | |
| The Kansas Home Cook-Book (1874) | E. H. Townsend |
Butter a quart pudding dish and cover the bottom with thin slices of cheese; cover the cheese with slices of buttered bread, sprinkled with cayenne pepper, prepared ... From The Kansas Home Cook-Book, 1874, page 120. | |
| The Kansas Home Cook-Book (1874) | E. Hunt |
One-half pint milk, shortening, one-half cup yeast, six cups of flour, two spoons of sugar; mix early, and set it to rise. out half aa hour in the pan before baking. From The Kansas Home Cook-Book, 1874, page 23. | |
| The Kansas Home Cook-Book (1874) | E. Jones |
One and a half cup sweet milk, one tablespoon sugar, one tablespoon butter, two eggs, three teaspoons yeast powder, flour to make it as stiff as cup cake; bake in a quick oven From The Kansas Home Cook-Book, 1874, page 26. | |
| The Kansas Home Cook-Book (1874) | E. Jones |
Two teacups brown sugar, one of shortening, one of then add one teaspoon yeast powder, and salt; when partly cool add enough flour to knead and roll out thin. In order ... From The Kansas Home Cook-Book, 1874, page 164. | |
| The Kansas Home Cook-Book (1874) | E. Jones |
Half cup sweet milk, one cup sugar, twa egg, one and a half teaspoons yeast powder, two scant teacups flour, This makes two loaves. From The Kansas Home Cook-Book, 1874, page 180. | |
| The Kansas Home Cook-Book (1874) | E. Whitmore |
Two cups of suet, four cups bread crumbs, four eggs, one teaspoon ginger, half cup of 1 7o flour, one pound raisins, one pound currants, mixed with one pint of milk, ... From The Kansas Home Cook-Book, 1874, page 195. | |
| Gulf City Cook Book (1878) | E.'s Receipt for Waffles.—no |
One of milk, one pint of flour, two eggs, two large spoonfuls of melted lard, and half tea-spoonful of salt. One pint of milk, half tea-spoonful of salt, flour enough to ... From Gulf City Cook Book, 1878, page 122. | |
| Common Sense in the Household (1871) | E.ISEN Batter-Cakes |
3 cups white Indian meal. 1 cup white flour. 1 tablespoonful butter, melted and added in the morning. ' 4 tablespoonfuls of yeast. 1 teaspoonful soda dissolved in hot ... From Common Sense in the Household, 1871, page 304. | |
| The Epicurean (1894) | Eacines Glacees |
Cut the loin parts beginning at the first rilj; cut off the two legs below the tail, in a round direction going toward the flank, remove the thin skin covering the fat, ... From The Epicurean, 1894, page 560. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eaeiess Pium Puppine |
Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, table-spoon soda, tea-spoon salt, one of cloves, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 209. | |
| The National Cookery Book (1876) | Eca Toast |
salt. Cut some slices of bread; dip them into cold water and then into the egg. Fry a few slices of salt pork; take out the pork and fry the slices of dipped bread in ... From The National Cookery Book, 1876, page 125. | |
| The Dixie Cook-Book (1883) | Eco Grackrns |
Six eggs, twelve table-spoons sweet milk, six table-spoons butter, half tea-spoon soda; mold with flour half an hour, and roll thin.— From The Dixie Cook-Book, 1883, page 49. | |
| The Creole Cookery Book (1885) | Economical Muffins |
Put to an unbaked loaf of bread as much new milk as will make a batter; beat it well; let it stand one hour, and bake it in small ones on the hoe, thick enough to split. From The Creole Cookery Book, 1885, page 111. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Economy Bread Cakes |
boiling water over stale bread to soften it it through a colander, and add as much wheat flour as bread, and as much milk as will make it as thick as batter usually is, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 202. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Economy Griddle Cakes |
Soak stale bread in water till quite soft; oflp the water: rub the bread throuo'li a colander: add milk to a batter, and on griddle. Two or to of soaked bread improve the cakes materially. From Mrs. Porter's New Southern Cookery Book, 1871, page 202. | |
| Housekeeping in Old Virginia (1879) | Eecipe for Hot Rolls or Cold Loaf Bread |
Mix the following ingredients. Four pints of flour. 1 pint of fresh milk. ^ 1 large tablespoonful of melted lard. 1 large tablespoonful of hop yeast. Set it to rise at ... From Housekeeping in Old Virginia, 1879, page 39. | |
| Aunt Babette's Cook Book (1889) | Eeed Birds |
AFTER the birds are wipedclean, tie them to a toaster and lay them across your roasting pan, turn and baste frequently and season them with salt and pepper. Another way ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 116. | |
| The Dixie Cook-Book (1883) | Eeeiess Pium Puppine |
Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, tablespoon soda, tea-spoon salt, one of cloves, ... From The Dixie Cook-Book, 1883, page 239. | |
| Rumford Complete Cook Book (1908) | EggB in Prison |
2 cups of cold, cooked Stale browned bread crumbs. Seasoning and flavoring to suit the meat. Grease thoroughly four small cups or moulds and sprinkle thickly with the ... From Rumford Complete Cook Book, 1908, page 108. | |
| Fifty-Two Sunday Dinners (1913) | Egging and Crumbing Food |
Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft stale bread broken in pieces and Rently rubbed through croquette basket; the eggs ... From Fifty-Two Sunday Dinners, 1913, page 16. | |
| Common Sense in the Household (1871) | Egoless Flannel Cakes |
^ teacupful yeast. 2 cups white flour. 1 Clip Indian meal. 1 tablespoonful lard, melted. Set over night, adding the lard in the morning. From Common Sense in the Household, 1871, page 303. | |
| Aunt Babette's Cook Book (1889) | Egoless Ginger Gems |
Mix one cup of molasses, one cup of sugar, one tablespoonful of butter, and warm slightly, beat up well and stir at least ten minutes. Add following spices: One or two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Egoless Muffins |
1 c dark flour 2 tbsp molasses or sugar 1 tbsp melted fat Dark flour may be (1) rye, (3) entire wheat, (4) ground (5) bran, (6) yellow corn meal, (7) white corn meal, ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 15. | |
| The Boston Cooking-School Cook Book (1896) | Eiag I or II, and bake |
Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Put on a buttered sheet, cover, let ... From The Boston Cooking-School Cook Book, 1896, page 97. | |
| Common Sense in the Household (1871) | EicE Bread |
Make a sponge of 1 quart warm water. 1 teacupfiil yeast. 1 tablespoonful white sugar. " 1 quai't wheat flour. Beat well together, and when it has risen, which will be in ... From Common Sense in the Household, 1871, page 283. | |
| Presbyterian Cook Book (1873) | Eice Ceoquettes |
Take cold boiled rice; add three eggs, with sugar and lemon peel to your oval balls.; rub with bread crumbs, and dip them in beaten egg. Fry in butter; when done, sprinkle sugar over them. From Presbyterian Cook Book, 1873, page 55. | |
| Presbyterian Cook Book (1873) | Eice Muffins |
Mrs. S. G. One pint of boiled rice; one of sweet milk;; one half cup of butter and lard mixed; one pint of sponge, and a pinch of salt. Beat the yolks of the eggs, rice, ... From Presbyterian Cook Book, 1873, page 106. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Elderberry Syrup |
Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of molasses. it stirring; fire, and when cold add to each quart four table ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Elidney Rolls |
Mix one-half cup stale bread crumbs, one-half small onion, finely chopped, and one-half tablespoon finely chopped parsley. Season with salt and pepper and moisten with ... From The Boston Cooking-School Cook Book, 1896, page 277. | |
| The Boston Cooking-School Cook Book (1896) | Emergency Biscuit |
Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered ... From The Boston Cooking-School Cook Book, 1896, page 107. | |
| Foods That Will Win the War and How to Cook Them (1918) | Emergency Biscuit |
1 cup whole wheat flour 1 cup sour milk Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven. From Foods That Will Win the War and How to Cook Them, 1918, page 34. | |
| The Woman Suffrage Cook Book (1886) | Emily S. Bouton |
A f Waffles, One pint of scalding milk poured over one teaspoonful of sugar, one tablespoonful of butter, and a little salt; when lukewarm add two tablespoonfuls of ... From The Woman Suffrage Cook Book, 1886, page 32. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | En Rouleau |
I large rump steak YZ cup of cold cooked ham or tongue 1 egg A little cayenne Chop the ham or tongue very fine; mix with the cayenne, parsley, and egg slightly beaten. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 104. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eneusa Pum Puppina |
Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound ... From Buckeye Cookery and Practical Housekeeping, 1877, page 208. | |
| The Dixie Cook-Book (1883) | Enexish Prum Puppine |
Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound ... From The Dixie Cook-Book, 1883, page 239. | |
| Mrs. Owen's Illinois Cook Book (1871) | England Pancakes |
Mix a of milk, five of fine seven yelks and four whites of eggs, and a very salt; fry them very thin' in fresh butter, and between each strew sugar and cinnamon. Send up ... From Mrs. Owen's Illinois Cook Book, 1871, page 144. | |
| The International Cook Book (1906) | English Bread Pudding |
2128. COUNTRY FAMILY SOUP Procure two quarts fresh green peas, shell them, plunge shells in a gallon boiling water and scald for five minutes, then drain on a sieve. ... From The International Cook Book, 1906, page 653. | |
| The International Cook Book (1906) | English Buns |
151. BANANAS SLICED IN CREAM Peel three good-sized, ripe, sound bananas, then slice them into thin slices. Dress on a dish and serve with powdered sugar and cream Have ... From The International Cook Book, 1906, page 64. | |
| The Dixie Cook-Book (1883) | English Crumpets |
One quart warm milk, one teaspoon salt, half cup yeast, flour enough for a not very stiff batter. When light add half a cup melted butter, let stand twenty minutes, and ... From The Dixie Cook-Book, 1883, page 47. | |
| The White House Cook Book (1887) | English Crumpets |
ONE quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful ... From The White House Cook Book, 1887, page 300. | |
| Aunt Babette's Cook Book (1889) | English Gems |
Rub one cup of butter to a cream, with two cups of dark brown sugar, add four eggs, one at a time, stirring each one well, and then add a cupful of black molasses and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 411. | |
| The Boston Cooking-School Cook Book (1896) | English Monkey |
1 cup stale bread crumbs ^ cup soft mild cheese, 1 cup milk cut in small pieces 1 tablespoon butter 1 egg Soak bread crumbs fifteen minutes in milk. Melt butter, add ... From The Boston Cooking-School Cook Book, 1896, page 649. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | English Monkey |
I cup of milk. I cup of fine bread crumbs I egg. from the centre of a stale loaf. 1^ to I whole cup of cheese. Method.— Melt the butter, add the cheese, and stir while ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 265. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | English Muffins |
One quart of flour, one teaspoonful of salt, one -third of a cake of compressed yeast, or one-third of a cupful of liquid; one cupful and a half of water. Have the water ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 364. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | English Muffins |
^ cup of yeast or quarter of i ounce of butter a compressed cake the milk, add the butter, and stand it to one side until lukewarm; then add the yeast, a teaspoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | English Plum |
yi lb. stale bread crumbs i cup scalded milk yi lb. sugar ^4 lb. raisins, seeded, cut in pieces and floured ~%, lb. currants 2 oz. finely cut citron yi. lb. suet yi cup ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 210. | |
| Mrs. Hale's New Cook Book (1857) | English Rolls .—Sift |
into a pan, and mix with it of a and water; make a hole in the middle of the flour and put into it a gill of brewer’s yeast, making it all into a thin batter, which must ... From Mrs. Hale's New Cook Book, 1857, page 416. | |
| The Boston Cooking-School Cook Book (1896) | Entire "Wheat and "White Flour Bread |
Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. ... From The Boston Cooking-School Cook Book, 1896, page 87. | |
| The Boston Cooking-School Cook Book (1896) | Entire "Wheat Bread |
2 cups scalded milk 2 teaspoons salt ^ cup sugar or 1 yeast cake dissolved in 3^ cup molasses ^ cup lukewarm water 4^ cups coarse entire wheat flour Add sweetening and ... From The Boston Cooking-School Cook Book, 1896, page 87. | |
| The New England Cook Book (1905) | ENTIRE WHEAT BREAD |
Two cups scalded milk, one-third cup molasses, one teaspoonful salt, one-quarter yeast cake, dissolved in one-quarter cup lukewarm water, four and one-third cups Old ... From The New England Cook Book, 1905, page 158. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Entire Wheat Bread |
\ cup sugar, or J cup molasses 5 cups sifted entire wheat Mix milk, sugar or molasses, and lukewarm add dissolved yeast and Beat well, let rise until double its bulk, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 185. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Entire Wheat Bread |
i yeast cake dissolved in l/i cup molasses yi cup lukewarm water 4^/3 cups coarse entire wheat flour Add sweetening and salt to milk, cool, and when lukewarm add cake ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 124. | |
| The Boston Cooking-School Cook Book (1896) | Entire Wheat Giiddle-cakes |
)^ cup entire wheat flour 3 tablespoons sugar 1 cup flour 1 Qgg 3 teaspoons baking powder 1^ cups milk y^ teaspoon salt 1 tablespoon melted butter Prepare and cook same ... From The Boston Cooking-School Cook Book, 1896, page 114. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Entire Wheat or Graham Muffins |
1 cup entire wheat or graham flour 1 cup white flour 2 tablespoons sugar, or 1 egg 2 tablespoons molasses IJ cups milk 4 tablespoons melted butter sift dry and combine ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. | |
| The Boston Cooking-School Cook Book (1896) | Entire Wheat Paste |
1 cup fine Entire Wheat Flour 3 tablespoons lard % cup pastry flour i^ cup butter 1 teaspoon salt Cold water Make same as Plain Paste. Roll to one-fourth inch in ... From The Boston Cooking-School Cook Book, 1896, page 539. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Entire-Wheat Bread |
Use the preceding recipe without change other than in kind of flour and two additional spoonfuls of sugar. m From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 201. | |
| Common Sense in the Household (1871) | EoAST Fawn |
Clean, wash thoroughly; stuff with a good force-meat made of bread-crumbs, chopped pork, pepper and salt, a little grated nutmeg, the juice of a lemon. Moisten with ... From Common Sense in the Household, 1871, page 165. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Epicurean Sandwiches |
four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 183. | |
| Aunt Babette's Cook Book (1889) | Erbsen Lievanzen |
Boil one pint of dried peas, pass through a hair sieve, pour into a bowl, add four ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. | |
| Buckeye Cookery and Practical Housekeeping (1877) | EscaLoPpeD TomMaTors |
Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt and sugar if ... From Buckeye Cookery and Practical Housekeeping, 1877, page 301. | |
| The Dixie Cook-Book (1883) | EsTELLE Puppine |
Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour ... From The Dixie Cook-Book, 1883, page 235. | |
| The Woman Suffrage Cook Book (1886) | Evelyn Greenleaf Sutherland |
. Seal ad Onions. Put medium-sized onions into cold, salted water and boh one hour; drain off.water; butter a baking-dish lightly, and line with stale bread or cracker ... From The Woman Suffrage Cook Book, 1886, page 56. | |
| The Dixie Cook-Book (1883) | Every-Day Rots |
Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out. a little, add one egg, two table-spoons of sugar, ... From The Dixie Cook-Book, 1883, page 44. | |
| Mrs. Porter's New Southern Cookery Book (1871) | evr Cook-book |
best, a> it is the worst sort of so-called economy to buT an inferior article: recollect, bv the wav, that dampness will soon spoil the of flour, hence great cai'e must ... From Mrs. Porter's New Southern Cookery Book, 1871, page 176. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Excellent Bread Cakes |
Two teacupsful of risen dough, half a teacupful of and sugar, two eggs and to suit; mix, and add half a teaspoonful of soda and a teaspoonful of cream of tartar; a while ... From Mrs. Porter's New Southern Cookery Book, 1871, page 219. | |
| Housekeeping in Old Virginia (1879) | Excellent Bread for Breakfast |
Lard the size of a walnut. 1 small Irish potato, boiled and mashed fine. 1 heaping teaspoonful of salt. Half a teacup of good yeast, into which put a tablespoonful of ... From Housekeeping in Old Virginia, 1879, page 36. | |
| La Cuisine Creole (1885) | Excellent Family Bread |
Take a peck of sifted flour, half a pint of family yeast, or a gill of brewers9 yeast; wet all up soft with new milk, or milk and water warm. Add a cup of shortening, ... From La Cuisine Creole, 1885, page 134. | |
| Gulf City Cook Book (1878) | Excellent Graham Bread |
One quart of corn-meal, one pint of Graham flour, one cup of sour milk, one cup of molasses, one tea-spoonful of soda, one tea-spoonful of salt, and bake three hours. From Gulf City Cook Book, 1878, page 115. | |
| Housekeeping in Old Virginia (1879) | Excellent Light Biscuit |
Boil four large Irish potatoes. "While hot, mash them with a piece of lard the size of an Qgg. Add one teacup of milk and one of yeast. Stir in enough flour to make a ... From Housekeeping in Old Virginia, 1879, page 51. | |
| The Southern Cookbook (1912) | Excellent Rolls |
Warm one ounce of butter in of milk, put to it a spoonful and a half of yeast of small beer and a little salt. Put two pounds of flour into a pan, and mix into seven ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. | |
| The Dixie Cook-Book (1883) | Excetient Sorr GINGER-BREAD |
One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon allspice, half tea-spoon ginger; mix all ... From The Dixie Cook-Book, 1883, page 104. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Excrevient Sorr GINGER-BREAD |
One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon allspice, half teaspoon ginger; mix all ... From Buckeye Cookery and Practical Housekeeping, 1877, page 84. | |
| Presbyterian Cook Book (1873) | Eye Dbop Cakes |
To one pint of sour milk, or buttermilk, add three eggs; a teaspoonfiil; a rye meal sufficient a stiff; add the to the milk before the meal; then the yolks, and, lastly, ... From Presbyterian Cook Book, 1873, page 106. | |
| Boston School Kitchen Text-Book (1887) | Eye Muffins |
1 c. rye meal (sifted). c. white flour. ^ tsp. salt. 2 tsp. baking-powder. 1 pgge. milk. ^lix the dry ingredients From Boston School Kitchen Text-Book, 1887, page 181. | |
| The Kansas Home Cook-Book (1874) | F. Atwood |
One quart green corn grated, two cups of sweet' milk, one cup flour, two eggs; season the a of Fry on a griddle. From The Kansas Home Cook-Book, 1874, page 120. | |
| The Dixie Cook-Book (1883) | F. McCarty, Knorotlle, Tenn |
Drxre Pcppine.—Take light bread, slice, trim off crusts and cut into pieces about two inches square; take green gage plums, remove seeds, make very sweet and spread over ... From The Dixie Cook-Book, 1883, page 405. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fahr.) for |
three hours, or until very Then add flour to make a soft dough, knead quickly and lightly for then roll out in a sheet a half-inch thick, cut into biscuits, place in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 339. | |
| Rumford Complete Cook Book (1908) | Fairy Cones |
1 cup chopped English walnut meats. Whipped cream, sweetened and flavored. Beat the yolks of the eggs with the sugar; add the flour, then the nuts and spread as thinly ... From Rumford Complete Cook Book, 1908, page 169. | |
| Aunt Babette's Cook Book (1889) | Family Beead |
Set your dough at night and bake early in the morning; or, set in the morning and bake in the afternoon. First set your yeast in a cup of kikewarm milk or water, adding ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 202. | |
| The Creole Cookery Book (1885) | Family Bread |
Take 2} quarts of flour, 2 eggs, 2 or 3 tablespoonfuls of sugar, 1 pint of water, 1 gill of yeast, salt; beat the eggs with the sugar, and 4 tablespoonfuls of the flour; ... From The Creole Cookery Book, 1885, page 109. | |
| The Creole Cookery Book (1885) | Family Bread |
Take 1 peck of sifted flour, } pint of family yeast, and wet with new or skim milk, adding a little shortening and a teaspoonfal of salt; knead it well. Be particular to ... From The Creole Cookery Book, 1885, page 110. | |
| Aunt Babette's Cook Book (1889) | Family Geaham Beead |
Make a sponge of three boiled potatoes, mashed fine while hot, a piece of compressed yeast, one tablespoonful of sugar, one tablespoonful of butter, a pint of warm water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 207. | |
| The Dixie Cook-Book (1883) | Farmers’ YEAST |
A yeast which is especially good for the use of farmers, and others who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or ... From The Dixie Cook-Book, 1883, page 60. | |
| The National Cookery Book (1876) | Fast-Day DovuGHNUTs |
Into a pint of lukewarm milk stir a teacupful of melted lard, then en ugh flour to make a thick batt r, and add a su all cupful of yeast. Beat it well and set it to ... From The National Cookery Book, 1876, page 269. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Faxcy Cakes |
4<)7 and stir it to a dough; it out on the moulding-board, and work to a fine dough again. Roll into sheets, as thick as a dollar piece, cut cakes, lay them on tins, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 511. | |
| The White House Cook Book (1887) | Feather Griddle-cakes. |
MAKE a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupf ul of yeast; in the morning, add to it one teacupful of thick, sour milk, ... From The White House Cook Book, 1887, page 288. | |
| Aunt Babette's Cook Book (1889) | Feench Rolls |
Prepare the yeast as you would for bread and work' the same. Add one-quarter of a pound of butter, one-quarter of a pound of sugar and four eggs beaten light. Work until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. | |
| Common Sense in the Household (1871) | Feitters, Pancakes, Etc |
Have plenty of nice sweet lard in wliick to fry fritters, and test the heat by dropping in a teaspoonful before you risk more. If right, the batter will rise quickly to ... From Common Sense in the Household, 1871, page 415. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fie Puppine |
Half pound figs, quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 205. | |
| The Dixie Cook-Book (1883) | Fie Puppine |
Half pound figs, quarter pound grated bread, two and a half 232 PUDDINGS AND SAI CES. ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs ... From The Dixie Cook-Book, 1883, page 235. | |
| Camp Cookery (1910) | Fie.—Take % |
powder to 1^ pint of sift together, and add a teaspoonful lard or butter by rubbing it in, also a pinch of salt. Make a soft biscuit dough of this, handling as as ... From Camp Cookery, 1910, page 85. | |
| Manual for Army Cooks (1896) | Field Brelad |
Take five quarts of flour and one and two-thirds tablespoonfuls of yeast powder; mix thoroughly while dry, adding a little salt to suit the taste; then mix in well one ... From Manual for Army Cooks, 1896, page 272. | |
| The White House Cook Book (1887) | Fig Puddings |
HALF a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of ... From The White House Cook Book, 1887, page 442. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fig Toast |
Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. until the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. | |
| The Picayune Creole Cook Book (1901) | Filbert Biscuits |
Biecutts aux Avelincs 4 Ounces of Filberts. Blanch, peel and pound the almond and filbert kernels in a mortar till finely pulverized, adding the white of an egg, to keep ... From The Picayune Creole Cook Book, 1901, page 315. | |
| Larkin Housewives' Cook Book (1915) | Fill the |
scalded leaves with the prepared meat. Roll up; lay closely together in kettle so they will not separate. Add one teaspoon salt, a little pepper, three-fourths cup ... From Larkin Housewives' Cook Book, 1915, page 28. | |
| The New England Cook Book (1905) | Fillet.—Remove the bone and |
the cavity with a force-meat made of bread-crumbs, a very little salt, pork chopped sage, pepper, salt, and ground Lay in the pot a layer of slices of salt pork; put in ... From The New England Cook Book, 1905, page 95. | |
| The Picayune Creole Cook Book (1901) | Filling. Transparent Icing to Garnish |
Prepare a sponge or cup cake batter. (See recipe under’ chapter “Cakes.”) Have ready a baking sheet, covered well with white writing paper. Lay the batter out on the ... From The Picayune Creole Cook Book, 1901, page 311. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fine Aerowroot Biscuits |
Ei'B together three-quarters of a pottnd each of sugar and butter: add three well-beaten eggs, and then stir in two cupsful each of sifted arrowroot and; out proper; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 200. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fine Breakfast Rolls |
Two pounds of flour, quarter of a pound of butter, three medium potatoes boiled and mashed, one of yeast, one of rub flour, butter and are smooth, and add the yeast, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 187. | |
| La Cuisine Creole (1885) | Fine Rolls |
Warm half a cup of butter in a half pint of milk; add two spoonfuls of small beer yeast, or a cup of home¬ made yeast, and a little salt; pour this on to two pounds of ... From La Cuisine Creole, 1885, page 140. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Finger Rolls |
Mix one cup of scalded milk with one tablespoon of butter. When cool, add one teaspoon of sugar, one-half teaspoon of salt, four tablespoons of liquid yeast (one-fourth ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 56. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Finger Rolls |
yi cup heavy cream i yeast cake 1 tablespoon sugar % cup lukewarm water stilt i}4 cups flour Scald cream and add sugar and is lukewarm, add cake dissolved in lukewarm ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Finger Sticks |
yi cup cream 1 yeast cake dissolved in 2 tablespoons sugar % cup lukewarm water iyi cups flour Scald cream and add sugar and lukewarm, add cake and Beat thoroughly, toss ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 113. | |
| The Picayune Creole Cook Book (1901) | First prepare the Anchovy Butter |
by adding to one.ounce of good regular butter one teaspoonful of Anchovy Essence. Mix well and set on ice till ready to use. Prepare six slices of bread, slicing them ... From The Picayune Creole Cook Book, 1901, page 200. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Five-hour Bread |
Use any of the recipes for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours' time. From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. | |
| Rumford Complete Cook Book (1908) | Flaky Paste |
1 y$ cups lard, or butter and Ice-cold water to mix. Sift the flour and salt together into a bowl, chop in the shortening with a knife till well mixed with the flour. ... From Rumford Complete Cook Book, 1908, page 126. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Flannel Cakes |
To two ounces of butter add a pint of hot milk to melt it; a pint of cold milk; five eggs; flour enough to make a stiff batter; one tea-spoonful of salt; two ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 25. | |
| Common Sense in the Household (1871) | Flannel Cakes |
»J« 3 tablespoonfuls yeast. 1 tablespoonful butter, melted Flour to make a good batter. Set the rest of the ingredients as a sponge over night, and in the morning add ... From Common Sense in the Household, 1871, page 302. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Flannel Cakes |
One quart of milk, four eggs, one cup of yeast, one dessertspoonful of salt, flour enough for a thinnish batter; set to rise as above; bake like buckwheat cakes. Cakes ... From Mrs. Porter's New Southern Cookery Book, 1871, page 196. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Flannel Cakes |
One pint of fine Indian meal, one pint of flour, one teaspoonful of salt, two gills of yeast; mix the wheat and Indian meal together with tepid as it a batter not as ... From Mrs. Porter's New Southern Cookery Book, 1871, page 197. | |
| The Kansas Home Cook-Book (1874) | Flannel Cakes |
To two ounces of butter add one pint of hot milk to melt it, five eggs, flour enough to make a stiff batter, one teaspoon salt, two tablespoons set to rise in a warm ... From The Kansas Home Cook-Book, 1874, page 36. | |
| Housekeeping in Old Virginia (1879) | Flannel Cakes |
1 pint of meal. 1 teacup of milk. 1 teacup of yeast. 2 teaspoonfuls of salt. Beat well together and let it rise till usual time in a warm place. Excellent.— Ji"r5. W. B. From Housekeeping in Old Virginia, 1879, page 59. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Flannel Cakes |
One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one-fourth of a of liquid yeast; one teaspoonful of one of sugar, two of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 373. | |
| The Dixie Cook-Book (1883) | Flannel Cakes |
Make hot a pint of sweet milk, and into it put two heaping tablespoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks of four eggs—placing the ... From The Dixie Cook-Book, 1883, page 57. | |
| The Creole Cookery Book (1885) | Flannel Cakes |
One quart of new milk, thicken with flour to the consistency of fritter batter, 2 eggs well beaten, 1 large spoonful of yeast, and a little salt; mix this all well ... From The Creole Cookery Book, 1885, page 117. | |
| The Creole Cookery Book (1885) | Flannel Cakes |
Two lbs. of flour sifted, 4 eggs, 3 tablespoonfuls of yeast, 1 pint of milk; mix a teaspoonful of salt with the flour, and set the pan before the fire to rise; then warm ... From The Creole Cookery Book, 1885, page 120. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Flannel Cakes |
\\ cups Indian meal \ yeast dissolved in one quarter cup lukewarm water Scald meal with milk; add butter, and when lukewarm,; let mixture rise over night. In the morning ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Flannel Cakes |
Beat two eggs in a bowl and add a tea¬ spoon of salt, a tablespoon of sugar and a pint and a half of milk, with a teaspoon of cream tartar and half a teaspoon of soda; ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 38. | |
| The Corn Cook Book (1918) | Flannel Cakes |
y2 compressed yeast cake tablespoon melted butter y2 cup corn meal 1 egg \y2 cups Set the following to rise night; scald add and flour; when is lukewarm add yeast in ... From The Corn Cook Book, 1918, page 30. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Flannel Cakes or Crumpets |
Two pounds of flour; sifted. Three table spoonfuls of the best brewer's or four and a half of home-made yeast. A pint of milk. Mix a tea-spoonful of salt with the flour, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 86. | |
| The Creole Cookery Book (1885) | Flannel Cakes Without Yeast |
Thicken 1 quart of buttermilk with wheat flour, a large tablespoonful of butter, add a little salt, and 2 teaspoonfuls of carbonate of soda; pour on a griddle iron or in ... From The Creole Cookery Book, 1885, page 117. | |
| The New England Cook Book (1905) | Flannel Cakes, No |
2.—One quart of milk, three eggs, one cupful of yeast, one dessertspoonful of salt, flour enough for a thinnish batter, and a teaspoonful of; set to; bake like buckwheat From The New England Cook Book, 1905, page 176. | |
| The White House Cook Book (1887) | FLANNEL CAKES. |
HEAT a pint of sweet milk and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold milk and the wellbeaten yolks of four eggs— placing ... From The White House Cook Book, 1887, page 288. | |
| Gulf City Cook Book (1878) | Flannel Cakes.—no |
One pint of fresh milk, a table-spoonful of butter melted, four eggs (the whites and yelks beaten separately), one spoonful of yeast, or of yeast-cake dissolved in a of ... From Gulf City Cook Book, 1878, page 124. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Flannel-cakes |
Make hot a pint of sweet milk, and into it put two heaping table-spoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks of four eggs—placing the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 41. | |
| Aunt Babette's Cook Book (1889) | Fleisch Kugel |
Two pounds of beef, chopped extremely fine (the round is best); have half a pound of suet chopped with it and get your butcher to chop two onions in with the mea^, as it ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 92. | |
| Mrs. Hale's New Cook Book (1857) | Floating Island.—Take a |
pint of thick fre.am, sweeten withyj/ie sugar, grate in the peel of one lemon, and add a of sweet white wine; whisk it well till you have raised a good froth then pour a ... From Mrs. Hale's New Cook Book, 1857, page 353. | |
| Mrs. Owen's Illinois Cook Book (1871) | Flour Griddle |
One tablespoonful of butter, One gill yeast. Flour to make a batter as thick as for buckwheat Raise over night, and if sour, add a little soda in the morning. From Mrs. Owen's Illinois Cook Book, 1871, page 147. | |
| The Picayune Creole Cook Book (1901) | Flour Sufficient to Make a Batter |
Dissolve the yeast in the warm milk and then add flour sufficient to make a thin batter. Set to rise over night. In the morning beat the sugar and the butter to a cream. ... From The Picayune Creole Cook Book, 1901, page 368. | |
| The Picayune Creole Cook Book (1901) | Flour Sufficient to piake a Smooth |
ough. 1% Ounces of Sugar, if Desired. This is a nice, large-loafed bread, with a dainty crust, that is somewhat glutinous, and, as the name indicates, is invariably ... From The Picayune Creole Cook Book, 1901, page 365. | |
| The Boston Cooking-School Cook Book (1896) | Flour Vanilla |
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add. butter, lard, ... From The Boston Cooking-School Cook Book, 1896, page 97. | |
| La Cuisine Creole (1885) | For Dyspeptics |
Sift a pint of flour in a basin, salt it as usual, then pour on it a fine stream of boiling water from the spout of a kettle, pour it slowly, or you will overflow the ... From La Cuisine Creole, 1885, page 196. | |
| Aunt Sammy's Radio Recipes (1927) | Form the |
meat into balls or mold into oblong or cone shapes. Dip into the beaten egg which has been well mixed with 1 tablespoon of water. Roll in finely sifted bread crumbs and ... From Aunt Sammy's Radio Recipes, 1927, page 32. | |
| The Dixie Cook-Book (1883) | Fove Wurre Homrmyy'#r Grits |
Take two cups to two quarts salted water, soak over night, and boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry. FRITTERS. 49 From The Dixie Cook-Book, 1883, page 52. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — CEufs a la Dreux |
Ingredients. — 4 eggs, 3 ozs. of finely-chopped cooked ham, 4 rounds of buttered toast, the size of the eggs when cooked, 4 small teaspoonfuls of cream or milk, butter, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — CEufs Brouilles aux Anchois |
Ingredients — 3 eggs, 3 anchovies, $ of an oz. of butter, i tablespoonful of cream or milk, £ a teaspoonful of essence of anchovy, toast, butter, capers, parsley, pepper ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — CEufs Brouilles aux Champignons |
Ingredients. — 4 eggs, 6 button mushrooms (preferably fresh ones), i oz. of butter, 2 tablespoonfuls of cream or milk, 2 slices of buttered toast, salt and pepper. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Failles au Parmesan |
Ingredients. — 2 ozs. of grated Parmesan cheese, 4 or 5 ozs. of puff paste, Method. — Roll out the paste, using some of the cheese instead of flour for sprinkling the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Pain Roti au Beurre |
Method. — A loaf of household bread about 2 days old answers for making toast better than cottage bread, the latter not being a good shape and too crusty for the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Patisserie de Fruit |
Ingredients. — Short crust or puff paste (No. 1667, or 1665), stewed fruit or jam, castor sugar. Method. — Roll the paste out thinly, and cut it into rounds about 4 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Quenelles de Foie de Veau |
Ingredients. — \ a Ib. of liver, preferably calf's, 2 ozs. of butter, i tablespoonful of flour, 2 eggs, i small onion finely-chopped, the finely-grated rind of \ a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Tomates Farcies aux Champignons |
Ingredients. — 6 medium-sized tomatoes, 2 tablespoonfuls "* fin civchopped mushrooms, i tablespoonful of breadcrumbs, f ol a'teaspoonful of finely-chopped parsley, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Anguilles a la Matelote.^ |
Ingredients. — 2 Ib. of eels, f of a pint of good stock, $ of a pint of * -erved mushrooms, 2$ ozs. of butter, i$ ozs. of flour, salt and Method. — Wash and dry the ... From Mrs. Beeton's Book of Household Management, 1861, page 375. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Gateaux Napolitaine |
Ingredients. — £ of a Ib. of butter, the same quantity of flour, sugar, and almonds, apricot or any other jam, a few preserved cherries, 2 eggs, £ a Ib. of icing sugar. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Pate a Foncer Sucre |
Ingredients. — i Ib. of fine flour, 8 ozs. of castor sugar, 5 ozs. of butter. 3 eggs, the finely-grated rind of lemon. Method. M flour into a basin, make a well in the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Frenca Pancakes |
Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar and/half a pint of milk, and beat ... From The Dixie Cook-Book, 1883, page 56. | |
| Aunt Babette's Cook Book (1889) | French "waffles |
Half a pound of sweet butter, a teacupful of powdered sugar, rubbed to a cream, yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. | |
| Housekeeping in Old Virginia (1879) | French Biscuit |
Rub in one tablespoonful of butter and lard mixed. Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then ... From Housekeeping in Old Virginia, 1879, page 49. | |
| Housekeeping in Old Virginia (1879) | French Bolls |
1 large tablespoonful of lard, 32 FEENCH ROLLS VELVET EOLLS. "Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the ... From Housekeeping in Old Virginia, 1879, page 39. | |
| Mrs. Porter's New Southern Cookery Book (1871) | French Bread |
Two of scald one of it; two; mix twothirds of a cup of When mixed, knead minutes, using as little additional flour as Eise twelve hours; cut and work with a knife ten minutes before baking. From Mrs. Porter's New Southern Cookery Book, 1871, page 184. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Bread |
6 hop flowers i pound of potatoes i cup of good yeast or half a compressed cake About four quarts of flour Put the hops in the water, and boil five minutes. potatoes in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 330. | |
| The White House Cook Book (1887) | French Bread |
BEAT together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir ... From The White House Cook Book, 1887, page 270. | |
| The Southern Cookbook (1912) | French Bread |
With a quarter of a peck of fine flour mix the yolks of and whites eggs, beaten and a salt, half a pint of good yeast that is not bitter, and as much milk, made a little ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 83. | |
| Mrs. Owen's Illinois Cook Book (1871) | French Brown Bread |
Half a teacupful molasses, One pint Graham flour, One pint corn meal, One pint hop yeast sponge. Add sweet milk to make a stiff batter, like rnush. Let it stand till light. From Mrs. Owen's Illinois Cook Book, 1871, page 137. | |
| The Boston Cooking-School Cook Book (1896) | French Confectioner |
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ... From The Boston Cooking-School Cook Book, 1896, page 96. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Crullers |
1/2, pint of water Cut the butter into small pieces, put it into the water, and stand over a good fire; it boils, add the flour quickly, and stir over the fire until it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 359. | |
| Housekeeping in Old Virginia (1879) | French Fritters |
One quart of milk (half to be boiled, and the other half mixed with a quart of flour, and used to thicken the boiling milk with). Let it get done. While cooking, beat ... From Housekeeping in Old Virginia, 1879, page 424. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Fritters |
1 cup of flour YI cup of cold water i tablespoonful of olive oil YL teaspoonful of salt Put the flour into a bowl; beat the y6lks of the eggs, add the cold water and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 355. | |
| The White House Cook Book (1887) | French Griddle-cakes |
BEAT together until smooth six eggs and a pint sifted flour; melt one ounce of butter and add to the batter, with one ounce of sugar and a cup of milk; beat until ... From The White House Cook Book, 1887, page 291. | |
| Mrs. Owen's Illinois Cook Book (1871) | French Molls |
Warm a pint of new milk with two tablespoonsful butter, a little salt; when cool, add one pound of flour, one egg, well-beaten, one tablespoonful yeast; beat all well ... From Mrs. Owen's Illinois Cook Book, 1871, page 155. | |
| The International Cook Book (1906) | French Pancake, au Kummel |
424. CANAPE'S DANOIS (DANISH CANAPE'S) Prepare six medium-sized bread canapes, rounded to two and a half inches in diameter. Toast them to a golden colour. Cover each ... From The International Cook Book, 1906, page 137. | |
| Mrs. Lincoln's Boston Cook Book (1884) | French Pancakes (no Soda). (Mi *« Parloa.) * |
Seggs.. 1 teaspoonful sugar. 1 cup milk. 46 cup flour. 4 teaspoonful salt.. 3 tablespoonful salad oil. Beat the yolks and whites separately. Add the milk, salt, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 126. | |
| The International Cook Book (1906) | French Pancakes with Jelly |
10. STUFFED CRABS DIABLE One pound crab meat, half a pint cold milk, half a gill cream, onehalf medium, sound, chopped onion, one-half bean chopped garlic, one teaspoon ... From The International Cook Book, 1906, page 23. | |
| The International Cook Book (1906) | French Pancakes, au Curacao |
551. MUTTON BROTH IN CUPS Chop up very finely with a cleaver one pound and a half fresh neck of mutton, including the bones, and place in a saucepan with a medium sliced ... From The International Cook Book, 1906, page 171. | |
| The Jewish Manual (1846) | French Roll Fritters |
Take off the crust of a long round French roll; cut the crumb in thin slices, soak them m boiling milk, taking care they do not break; have a dish ready with several ... From The Jewish Manual, 1846, page 152. | |
| Common Sense in the Household (1871) | French Rolls |
{JVo. I.) t^ In kneading dough for the day's baking, after adding and working in the risen sponge, set aside enough for a loaf of tea-rolls. Work into this a heaping ... From Common Sense in the Household, 1871, page 283. | |
| Mrs. Porter's New Southern Cookery Book (1871) | French Rolls |
Two pounds of flour, two ounces of butter, two of yeast, one of; rub the butter and flour together; whisk the eggs and add them with the yeast, and sufiicient milk to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 188. | |
| The Creole Cookery Book (1885) | French Rolls |
One quart of lukewarm milk to 1 quart of flour; melt 2 ounces of butter; add to it 2 eggs and a teaspoonful of salt; when cool, stir in 6 spoonfuls of yeast, and flour ... From The Creole Cookery Book, 1885, page 110. | |
| The White House Cook Book (1887) | French Rolls |
THREE cups of sweet milk, one cup of butter and lard, mixed in equal proportions, one-half cup of good yeast, or half a cake of compressed yeast, and a teaspoonful of ... From The White House Cook Book, 1887, page 277. | |
| Aunt Babette's Cook Book (1889) | French Rolls |
Prepare the yeast as you would for bread, and work just the same; add one-quarter of a pound of butter, one-quarter of a pound of sugar, four eggs, beaten light; work ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 209. | |
| Rumford Complete Cook Book (1908) | French Rolls |
3 pints flour. 1 yeast cake. the lukewarm; add to it the eggs and the flour and rub the it; mix the yeast and working them with the back of a teaspoon until the yeast ... From Rumford Complete Cook Book, 1908, page 138. | |
| The Southern Cookbook (1912) | French Rolls |
Rub an ounce of into a pound of flour, mix one egg beaten, a little yeast that is not bitter, and as much milk as will make a dough of a middling stiffness. do not ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. | |
| The Boston Cooking-School Cook Book (1896) | French Rusks |
2 cups scalded milk Flour ^ cup butter 1 egg ^ cup sugar Yolks 2 eggs 1 teajpoon salt Whites 2 eggs 1 yeast cake dissolved in % teaspoon vanilla ^ cu^ lukewarm water Add ... From The Boston Cooking-School Cook Book, 1896, page 95. | |
| The White House Cook Book (1887) | French Stew |
GREASE the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a ... From The White House Cook Book, 1887, page 139. | |
| The Cook's Own Book (1832) | French Supper Dish |
Pare off the crust, and cut one or two slices of bread into bits of two or three inches square; fry in upon a hot and lay upon each bit some warmed preserve, or stew for ... From The Cook's Own Book, 1832, page 126. | |
| Mrs. Owen's Illinois Cook Book (1871) | French Toast |
One loaf of stale bakers' break; take off the cut in slices; one pint of milk, two eggs, a little salt. Have ready a hot griddle, well buttered; then dip the in the ... From Mrs. Owen's Illinois Cook Book, 1871, page 146. | |
| Gulf City Cook Book (1878) | French Toast |
Beat four eggs very light, and stir them into a pint of cold rich milk. Slice some nice baker's bread; dip the slices into the eggs and milk, and then lay them into a ... From Gulf City Cook Book, 1878, page 124. | |
| Aunt Babette's Cook Book (1889) | French Toast |
Take shapely slices of stale bread, soak in milk, for one minute only. Beat up some eggs in a bowl or deep plate, add a pinch of salt (can not give you exact number of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 216. | |
| Larkin Housewives' Cook Book (1915) | French Toast |
Beat two eggs slightly, add salt, and one cup shallow Soak bread in on a hot, well-greased griddle; turn and brown on both sides. for breakfast or luncheon, with a sauce ... From Larkin Housewives' Cook Book, 1915, page 66. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frenco Rots |
Peel six common-sized, mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add ... From Buckeye Cookery and Practical Housekeeping, 1877, page 30. | |
| The Dixie Cook-Book (1883) | Frencx Rotts |
Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add ... From The Dixie Cook-Book, 1883, page 44. | |
| Mrs. Hale's New Cook Book (1857) | Fresh Rolls.—Take |
.3 quarts of flour;.3 eggs, and a piece of butter as as a walnut; mix them with milk enough to moisten them well, and as little yeast early in the morning. Stir the ... From Mrs. Hale's New Cook Book, 1857, page 417. | |
| The International Cook Book (1906) | Friday, Second Week of August |
Blackberries (1925) Wheatena (1298) Moulded Eggs on Toast Sweet Lyonnaise Potatoes (1092) 2252. MOULDED EGGS ON TOAST Lightly butter twelve individual pudding moulds. ... From The International Cook Book, 1906, page 691. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Bread |
Take cold light bread, (baker's bread is best,) cut it in slices about an inch thick, pour a little sweet milk over each piece, to soften it; do' this just as you are ... From Mrs. Owen's Illinois Cook Book, 1871, page 148. | |
| Simple Italian Cookery (1912) | Fried Bread with Raisins |
Take some rather stale bread, cut it into slices, removing the crust. Fry the bread in lard, and then arrange it on a platter; meanwhile prepare the raisins as follows: ... From Simple Italian Cookery, 1912, page 58. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Cakes |
Two cups of sugar, two cups of sweet milk, half a cup of butter, two eggs, two teaspoonsful of of tartar, one teaspoonful of soda, a pinch of salt, spice. Add flour in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 187. | |
| Bohemian-American Cook Book (1915) | Fried Cakes |
risen, turn it out on a floured bread board, cut a small again, then fry in deep hot fat. When done on both sides drain and dust with powdered 810. CELESTIAL CRUSTS No. ... From Bohemian-American Cook Book, 1915, page 257. | |
| Boston School Kitchen Text-Book (1887) | Fried Corx-meal Mush |
c. com meal. ^ tsp. salt. Yz tbsp. flour. c. cold milk. 1 pt. boiling water. Mix the meal, salt, and flour, and wet the mixture with the milk. Stir it gradually into the ... From Boston School Kitchen Text-Book, 1887, page 216. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Cucumbers |
Pare the cucumbers, cut them into slices about one-sixteenth of an thick, season them with pepper, dip them first in egg and then in bread crumbs. Put two tablespoonfuls ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. | |
| The White House Cook Book (1887) | Fried Dinner-rolls |
making light raised bread, save out a piece of dough nearly the size of a small loaf, roll it out on the board, spread a tablespoonful of melted butter over it; dissolve ... From The White House Cook Book, 1887, page 299. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Flour Muffins. |
legg. aap! ealteppontul salt. 3g cup sugar. *~. Flour enough to‘ muxe ‘a stiff X cup milk batter. 1 teaspoonful Bakinggowder.. Mix salt and Biking-powder with two cups ... From Mrs. Lincoln's Boston Cook Book, 1884, page 127. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Fritters |
Take four eggs, one pint of milk, a little salt, the rind of one lemon grated, or a few drops of the es- — sence of lemon, and flour enough to make a light o4 RECEIPTS, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 115. | |
| The White House Cook Book (1887) | Fried Mush |
MAKE it like the above recipe, turn it into bread tins and when cold slice it, dip each piece in flour and fry it in lard and butter mixed in the frying pan, turning to ... From The White House Cook Book, 1887, page 301. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fried Mush |
Make as above and pour into tins with straight sides, as bread pans. When cold cut into half-inch slices and fry in deep fat, or saute (“pan-fry”) in a spider in fat a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 92. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fried Rye Muffins |
One cupful and a half of rye meal, one cupful and a half of flour, one cupful of milk, two eggs, one teaspoonful of soda, two of cream of tartar, two generous ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 368. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Rye Muffins |
X cup rye meal. 1 tablespoonful sugar. 3 cup flour. 1 saltspoonful salt. 1g teaspoonful soda. 1 egg. 1 teaspoonful cream of tartar. 4¢ cup milk. Mix in the order given, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 128. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Rye Muffins |
1 pint sour mk. 1 saltspoonful cinnamon. 4g cup of molasses. 1 teaspoonful soda. 1 saltspoonful salt. 2 eggs. Rye flour to make a stiff drop batter. Fry as in the preceding rule. From Mrs. Lincoln's Boston Cook Book, 1884, page 128. | |
| Boston School Kitchen Text-Book (1887) | Fried Rye Muffins |
^ c. rye meal. ^ c. flour. yi tsp. soda (mashed 1 tsp. cream of tartar.^ 1 ssp. Mix the dry ingredients the Qg^, add the milk, stir this into the dry mixture. Take up yi ... From Boston School Kitchen Text-Book, 1887, page 182. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Rye Muffins |
I cup rye meal f cup flour J cup molasses sift dry ingredients; add remaining ingredients; Drop from a spoon into hot fat. Fry like doughnuts. From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. | |
| The Jewish Manual (1846) | Fried Soles in the English Way |
Prepare the soles as directed in the last receipt, brush them over with egg, dredge them with stale bread crumbs, and fry in boiling oe nae a ne butter; this method is ... From The Jewish Manual, 1846, page 67. | |
| Gulf City Cook Book (1878) | Fried Sweet-breads.—no |
Scald them in salt and water; take out the stringy part; then put them in cold water for a few moments; dry them in a towel; roll some crackers or bread-crumbs'; dip the ... From Gulf City Cook Book, 1878, page 52. | |
| The Dixie Cook-Book (1883) | Friep APPLES |
Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, ekin side down, sprinkle with a little ... From The Dixie Cook-Book, 1883, page 166. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fritter Batter |
One pint of flour, half a pint of milk, one table-spoonful of salad oil or butter, one teaspoonful of salt, two eggs. the eggs light. Add the milk and salt to Pour half ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 196. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fritter Batter |
Folks of two eggs, beaten well; add half a cup of milk or toater, and one tablespoonful of olive oil, one saltspoonful of salt, and one cup of flour, or enough to make ... From Mrs. Lincoln's Boston Cook Book, 1884, page 130. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fritter Batter |
1 tablespooii lemon juice Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. if lumpy, and leave standing several hours, over night if ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 177. | |
| Fifty-Two Sunday Dinners (1913) | Fritter Batter |
1 cup bread flour. 36 cup milk. 4 teaspoon salt. 2 eggs well beaten. Few grains white pepper. @ teaspoons olive oil. Process: Mix and sift flour, salt and pepper; add ... From Fifty-Two Sunday Dinners, 1913, page 144. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Fritters |
Seven eggs. Half a pint of milk. A salt-spoonful of salt. Sufficient flour to make a thick batter. the well and stir them gradually into the milk. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Fritters |
Mix a quart of milk gradually, with a quart of flour, it till smooth, then add a little essence of lemon, or rosewater, and five beaten eggs. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 92. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fritters |
Boil two large potatoes, scrape them tine; beat four yelks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze ... From Mrs. Owen's Illinois Cook Book, 1871, page 146. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fritters |
Make fritters quickly and beat thoroughly. A good rule for ’ them is two eggs, one-half pint milk, one tea-spoon salt, and two cups flour; have the lard in which to cook ... From Buckeye Cookery and Practical Housekeeping, 1877, page 37. | |
| The Dixie Cook-Book (1883) | Fritters |
Make fritters quickly and beat thoroughly. A good rule for them is two eggs, one half-pint milk, one tea-spoon salt, and two eupe flour; have the lard in which to cook ... From The Dixie Cook-Book, 1883, page 53. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fritters |
Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare as many thin slices of cheese. Beat up one or two eggs, and season with salt, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 168. | |
| Rumford Complete Cook Book (1908) | Fritters |
1 cup finely-chopped cold 1 tablespoon chopped parsley. meat: beef, lamb or chicken, etc. 1 egg. Salt, pepper and a little onion juice, lemon, rowder. mint or other ... From Rumford Complete Cook Book, 1908, page 74. | |
| Bohemian-American Cook Book (1915) | Fritters |
Jablkové smaženky. Peel several nice apples, slice them about a quarter of an inch thick, take out the the in a sprinkle with brandy and powdered let them stand thus ... From Bohemian-American Cook Book, 1915, page 228. | |
| The Cook's Own Book (1832) | Fritters a La Cote |
in brandy some leaves and the young and tender shoots of the vine, dip them in a batter made of milk, yolks of eggs, and fry them in boiling oil, sprinkle them sugar. ... From The Cook's Own Book, 1832, page 127. | |
| The Cook's Own Book (1832) | Fritters au Blanc |
Mix together a handful of rice-flour and some milk, set them on the fire, stirring constantly, add a little cream, sugar, lemon-peel, and orangeflowers; when it has ... From The Cook's Own Book, 1832, page 127. | |
| The Cook's Own Book (1832) | Fritters Blondix |
Put butter into a saucepan, and when it is ed add to it a glass of milk, and a pinch of it mix in a sufficient quantity of flour to make it into a consistent not ... From The Cook's Own Book, 1832, page 127. | |
| The Cook's Own Book (1832) | Fritters en Surprise |
eight middling-sized apples, pare, and leave on the stalks; cut off about a fourth part of the stalk end of each apple, and scoop out the inside of each piece, so as to ... From The Cook's Own Book, 1832, page 127. | |
| The Cook's Own Book (1832) | Fritters Mignon |
Put two good into a stewpan, and mix it with the whites and yolks of two eggs, a liithsalt, two ounces of sugar, some lemonpeel grated, half a tea-spoonful of milk, and ... From The Cook's Own Book, 1832, page 128. | |
| Common Sense in the Household (1871) | Fritters {JVo |
1). »^ 1 pint flour. 1 teas2)Oonful salt. 1 pint boiling water. Stir the flour into the water by degi-ees, and stir until it has boiled three minutes. Let it get almost ... From Common Sense in the Household, 1871, page 416. | |
| The Cook's Own Book (1832) | Fritters, French, of Bran |
DY a (or oilier fruits) preserved in brandy, drain, and cut them in half: then wrap them in w aI fera cut round and previously moisi, ned, dip them in the same kind of ... From The Cook's Own Book, 1832, page 127. | |
| The Cook's Own Book (1832) | Fritters, Royal |
Put a quart of ne\v milk into a saucepan, and as soon as it begins to boil, pour in a pint of white wine; it let five or six minutes, skim off the curd, and put it; six ... From The Cook's Own Book, 1832, page 128. | |
| Recipes for Sea Food (c. 1910s) | Fritters. — VVash and |
drain one quart of scallops, season them with salt and white pepper, and mix them with the following batter: one pint of sifted flour, a scant half-pint of milk, one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 148. | |
| Camp Cookery (1910) | Fritters.—A |
dainty is added to the camp bill-of-fare by fritters of fruit or vegetables, flesh, or fowl. They are especially relished in cold weather, or when the butter supply is ... From Camp Cookery, 1910, page 133. | |
| The New England Cook Book (1905) | Fritters.—Take |
one and one-half pints of sweet milk, one and one-fourth pounds of flour, four egg (the yelks having been beaten very thick); add milk and flour; the whole well ... From The New England Cook Book, 1905, page 141. | |
| The Woman Suffrage Cook Book (1886) | From Mrs. Cornelius’ Young Housekeepers’ Friend.] |
' One pint of molasses, one cupful sugar, one teaspoonful of soda, one teaspoonful of ginger, one of salt, with flour enough to roll out very thin It is improved by keeping a week or two. From The Woman Suffrage Cook Book, 1886, page 128. | |
| Common Sense in the Household (1871) | Frosted Currants |
Pick fine even bunches, and dij) them, one at a time, into a mixture of frothed white of egg, and a very Drain them until nearly dry, and roll in pulverized llepeat the ... From Common Sense in the Household, 1871, page 456. | |
| The National Cookery Book (1876) | Frrep Noop.LeEs |
seat two eggs, and add to them a tablespoonful of water and half a teaspoonful of salt. Mix in sufficient flour to make a stiff paste, Roll it into thin sheets. Dry and ... From The National Cookery Book, 1876, page 125. | |
| The Dixie Cook-Book (1883) | Frrep WHOLE PoraTors |
Peel and boil in salted water, remove from the fire as soon as done so that they may remain whole; have ready one beaten egg, and some rolled crackers or hread-crumbs; ... From The Dixie Cook-Book, 1883, page 340. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrmep Wxote PoraTors |
Peel and boil in salted water, remove from the fire as soon as done so that they may remain whole; have ready one beaten egg, and some rolled crackers; first roll the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 294. | |
| The American Frugal Housewife (1829) | Frugal. Llorsewife |
Sour beer, witli a spoonful of pearlash, is good both for pancakes and fritters. if you have any cold rice left, it is nice to break fine in warm milk; put in a little ... From The American Frugal Housewife, 1829, page 83. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Baskets |
Bake plain paste over inverted patty pans. Roll paste one-eighth inch thick, and cut in strips one-fourth inch wide. Twist strips in pairs and bake over a onefourth ... From The Boston Cooking-School Cook Book, 1896, page 555. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Rolls |
2 cups flour % cup milk 5 teaspoons baking powder ^^ cup stoned raisins }^ teaspoon salt (finely chopped) 2 tablespoons sugar 2 tablespoons citron 2 tablespoons butter ... From The Boston Cooking-School Cook Book, 1896, page 107. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Sandwiches |
Remove stems and finely chop figs; add a small quantity of water, cook in double boiler until a paste is formed, then add a few drops of lemon juice. Cool mixture, and ... From The Boston Cooking-School Cook Book, 1896, page 636. | |
| The Cook's Own Book (1832) | Fry a |
thin pancake, turn put the middle two table-spoonfuls of die minced fold it in at each side and at the ends oblong form, and fry them of a light; lay tliem upon the back ... From The Cook's Own Book, 1832, page 178. | |
| The New England Cook Book (1905) | Fry in |
hot lard. Cream Fritters.—Take one cup of cream, the whites of five eggs, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of Stir the whites into the ... From The New England Cook Book, 1905, page 141. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fullington. Cuz |
Two cups light bread dough, one and one-half cups sugar, half cup butter, three table-spoons sour milk in which has been dis48 OAKE-MAKING, solved half tea-spoon soda, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 51. | |
| Presbyterian Cook Book (1873) | G. Lowe |
Take three pints of milk, and one tablespoonful of butter; j)ut them into a pan on the stove until the butter melts; add five eggs, well beaten; one teaspoonful of salt; ... From Presbyterian Cook Book, 1873, page 109. | |
| The Picayune Creole Cook Book (1901) | Galetics de Pate au Levain |
1 Pint of Milk. 2 Eggs. Heat the milk, and when it grows tepid add the yeast, dissolved in a little hot milk or water, and flour sufficient to make a stiff batter. Set ... From The Picayune Creole Cook Book, 1901, page 380. | |
| The Picayune Creole Cook Book (1901) | Galettes de Sarraain |
3 Cups of Buckwheat Flour (Perfectly ure). 1% Pints of Sweet Milk or Water. Put in a small earthen crock, or pitcher, the warm milk or water, or half milk and half ... From The Picayune Creole Cook Book, 1901, page 379. | |
| The Cook's Own Book (1832) | Garnish with |
toasU of bread, which may lie cut like cock's combs, or in any other form. SPINACH, TO BOIL. (1) Pick it very and it three times in plenty of cold water, then put it on ... From The Cook's Own Book, 1832, page 260. | |
| The Cook's Own Book (1832) | Gateau De Compiegxe |
three pounds of flour, two pounds of butter, an ounce and of yeast, an ounce of silt, a quarter of a pound of sugar, a of cream, twelve yolks and or six whipped cream. ... From The Cook's Own Book, 1832, page 130. | |
| The Picayune Creole Cook Book (1901) | Gateaue de Riz |
1 Pint of Milk. 1%, Cups of Cold Boiled ce. 2 Heaping Teaspoonfuls of Baking Powder, 1 Large Teaspoonful of Salt. Scald the milk and set it to cool. Press the rice ... From The Picayune Creole Cook Book, 1901, page 186. | |
| The Picayune Creole Cook Book (1901) | Gateauw de Mais |
6 Ears of Corn. % Pint of Milk. 1Egs. % Cup of Flour. 1 Tablespoonul of Butter. Prepare the batter in exactly the same manner as above, bake it on a griddle like batter ... From The Picayune Creole Cook Book, 1901, page 220. | |
| The Picayune Creole Cook Book (1901) | Gateauz de Pain @ la Plaque |
1 Quart of Boiling Milk. 2 Cups of Fine Bread Crumbs. Stale bread may be used for this recipe. Soak the bread in the boiling milk, and as it cools beat it to a very ... From The Picayune Creole Cook Book, 1901, page 380. | |
| The Picayune Creole Cook Book (1901) | Gaufres de Pommes de Terre |
1 Pint of Irish Potatoes. 1 Pint of Flour. 1% Pints of Milk. Mash the boiled, left-over potatoes through a sieve, and then add the milk and the sifted flour.. Add the ... From The Picayune Creole Cook Book, 1901, page 378. | |
| Aunt Babette's Cook Book (1889) | Geaham Biscuits |
One quart of Graham flour, three and one-half heaping teaspoonfuls baking powder, one teaspoonful of salt and one of butter; make into a soft dough with milk, and bake. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. | |
| Aunt Babette's Cook Book (1889) | Geaham Gems |
To one quart of water add three eggs, one teaspoonful of salt, one tablespoonful of sugar, and two teaspoonfuls of baking powder; add enough Graham flour to make a stiff ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 211. | |
| Housekeeping in Old Virginia (1879) | Geeman Rusks |
2 cups of lard and butter mixed. 2 cups of potato yeast. 2 cups of milk. Put all the ingredients in the middle of the flour, work well together and set to rise as loaf ... From Housekeeping in Old Virginia, 1879, page 49. | |
| The National Cookery Book (1876) | Gems |
Four cupfuls of flour, one cupful and a half of milk, and the same quantity of water. Mix and beat these thoroughly and 170 BREAKFAST lightly for ten minutes. Heat the ... From The National Cookery Book, 1876, page 175. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Gems |
One pint of flour, one of milk, an egg, half a teaspoonful of Beat the egg until light, add the milk and salt to it, and beat, gradually, into the Bake twenty minutes in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 370. | |
| Rumford Complete Cook Book (1908) | Gems and |
muffins be lighter and crisper if baked in pans that are hissing hot before the batter is placed in them. Sift well together the flour, salt and baking powder; rub in ... From Rumford Complete Cook Book, 1908, page 135. | |
| The Picayune Creole Cook Book (1901) | General Directions for Frying), lay in |
the bread, and fry to a golden brown Lift the slices out with a skimmer, and drain 9n brown paper in the mouth of the oven. Place them on 2a hot dish, sprinkle with ... From The Picayune Creole Cook Book, 1901, page 368. | |
| Ryzon Baking Book (1916) | General Directions for Use of Ryzon |
One Level teaspoonful (14 oz.) of Ryzon to each cup (}4 lb-) of flour is sufficient for making cakes in which eggs are used. Two Level teaspoonfuls (K oz.) of Ryzon to ... From Ryzon Baking Book, 1916, page 8. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Genuine Scotch Short-bread |
Two pounds of fine flour, one pound of fresh sweet butter, half a pound of finest sifted sugar; thoroughly knead together without one drop of; roll out to half an inch ... From Mrs. Porter's New Southern Cookery Book, 1871, page 199. | |
| Mrs. Porter's New Southern Cookery Book (1871) | German Bread |
One pint of milk well boiled, one teacupful of sugar, two of or two-thirds of a teacupful of baker's yeast. a rising with the milk and yeast; when light, mix in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 184. | |
| The White House Cook Book (1887) | German Bread |
ONE pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupful of baker's yeast. Make a rising with the milk ... From The White House Cook Book, 1887, page 271. | |
| The Boston Cooking-School Cook Book (1896) | German CaraTTvay Bread |
Follow recipe for Milk and Water Bread (see p. 54), using rye flour in place of entire wheat flour, and one tablespoon sugar for sweetening. After first rising while ... From The Boston Cooking-School Cook Book, 1896, page 87. | |
| The Boston Cooking-School Cook Book (1896) | German CoflFee Bread |
1 cup scalded milk 1 egg % cup butter, or butter and }^ yeast cake dissolved in lard )^ eup lukewarm milk ^ cup sugar ^ cup raisins stoned and ^ teaspoon salt cut in ... From The Boston Cooking-School Cook Book, 1896, page 96. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | German Crullers |
i cup of thick, sour cream 3 cups of sifted flour i heaping teaspoonful of Beat the eggs until light; then add the sugar; beat again; add the sour cream; mix; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 359. | |
| Rumford Complete Cook Book (1908) | German Crullers |
54 teaspoon cinnamon or nutmeg. 1 tablespoon melted butter. 6 cups nour. 2 teaspoons Rumford Baking Powder. Beat the eggs till light and mix them with the milk and spice ... From Rumford Complete Cook Book, 1908, page 184. | |
| Mrs. Porter's New Southern Cookery Book (1871) | German Doughnuts |
One pint of milk, half a pound of flour, four eggs, salt to taste; boil the milk and pour it over the flour; beat it very smooth, and when it is cool, have ready the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 216. | |
| The White House Cook Book (1887) | German Doughnuts |
ONE pint of milk, four eggs, one small tablespoonf ul of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat ... From The White House Cook Book, 1887, page 348. | |
| The Kansas Home Cook-Book (1874) | German Fritters |
Cut slices of bread half an inch thick, remove the crust and soak in beat up two eggs, pour over the bread and fry in butter; strew powdered sugar over the fritters. From The Kansas Home Cook-Book, 1874, page 123. | |
| The White House Cook Book (1887) | German Fritters |
TAKE slices of stale bread cut in rounds or stale cake; fry them in hot lard, like crullers, to a light brown. Dip each slice when fried in boiling milk, to remove the ... From The White House Cook Book, 1887, page 295. | |
| La Cuisine Creole (1885) | German Ladies Fingers |
Beat the yolks of five eggs with half a pound of sugar. Add half a pound of blanched almonds, cut fine or pounded. Grate the rind of a lemon, mix well, and add gradually ... From La Cuisine Creole, 1885, page 162. | |
| La Cuisine Creole (1885) | German Ladies’ Fingers |
Beat one hour the yolks of five eggs with half a pound of sugar; add half a pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix well; add ... From La Cuisine Creole, 1885, page 242. | |
| Good Things to Eat, as Suggested by Rufus (1911) | German Rye Bread Sandwiches—put Between |
buttered slices of rye bread chopped beef, cheese or chicken, and cover with finely chopped pickle, dill or the plain sour pickle. Another variation of the German ... From Good Things to Eat, as Suggested by Rufus, 1911, page 50. | |
| The Boston Cooking-School Cook Book (1896) | German Toast |
8 eggs 2 tablespoons sugar y^ teaspoon salt 1 cup milk 6 slices stale bread Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in ... From The Boston Cooking-School Cook Book, 1896, page 105. | |
| The Creole Cookery Book (1885) | German Waffles |
Warm a quart of milk, and cut up in it } lb. of the best fresh butter, and stir it about to soften in the warm milk; beat 8 eggs till very thick and smooth, and stir ... From The Creole Cookery Book, 1885, page 119. | |
| Aunt Babette's Cook Book (1889) | German Waffles |
(No. 1.) One-qiiarter of a pound of sweet butter, rubbed to a cream, with eight tablespoonfuls of powdered sugar; add to this the yelks of eight eggs, one at a time, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. | |
| Aunt Babette's Cook Book (1889) | German Waffles |
(No. 2.) Half a pound of sweet butter, teacupful of powdered sugar, rubbed to a cream; yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. | |
| The New England Cook Book (1905) | Ghiodle Cakes |
; fry on hot griddle. Use egg if desired, not necessary. One cup Automatic Flour requires one cup milk. 3 cups Automatic Flour; 1 egg; 2 tablespoons sugar; 3 cups milk. From The New England Cook Book, 1905, page 245. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ginaer Cakes |
One quart Orleans molasses, pint lard or butter, pint buttermilk, two table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter; pour the molasses ... From Buckeye Cookery and Practical Housekeeping, 1877, page 85. | |
| The National Cookery Book (1876) | Ginceer Bread |
Cut on¢ pound of butter into three pounds of flour, and add thi juarters of a pound of sug Stir in two ounces of gin9 eight dozen cloves, ten dozen allspice, half an ... From The National Cookery Book, 1876, page 272. | |
| The Dixie Cook-Book (1883) | GincER Cooxrss |
One egg, one cup sugar, one cup molasses, one table-spoon soda, one of vinegar, one of ginger; roll thin and bake quickly. From The Dixie Cook-Book, 1883, page 104. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ging-brnuts |
Half a pound each of flour, butter and brown sugar, three tablespoonsful of ginger and molasses to make a stiff paste; roll thin, cut in shapes, sizes to suit, and bake in a slow oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 209. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ginger Biscuits |
EuB half a pound of sweet butter into two pounds of fine add half a pound of sifted sugar and three ounces of pounded ginger; beat up the yolks of three eggs; mix, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 215. | |
| The Creole Cookery Book (1885) | Ginger Bread |
Four lbs. of flour, 1 lb. of brown sugar, 1 lb. butter, 2 ounces of ginger, 1 gill of cream, warmed, 1 quart of molasses; knead them well together, roll them out and bake quickly... From The Creole Cookery Book, 1885, page 155. | |
| The Creole Cookery Book (1885) | Ginger Bread |
Two quarts of flour, 1 lb. of butter, 4 lb. of sugar, 9 eggs, 1 pint of molasses, 1 cup of ginger, 2 teaspoonfuls of soda. From The Creole Cookery Book, 1885, page 159. | |
| The Creole Cookery Book (1885) | Ginger Bread Nuts |
One lb. of flour; rub into it } lb. of butter, } 1b. of white powdered sugar, 1 ounce of grated ginger, and the peel of a lemon; bake in a slow oven. From The Creole Cookery Book, 1885, page 153. | |
| Housekeeping in Old Virginia (1879) | Ginger Bunns |
f pound butter, ^ pound sugar, rubbed to a cream. Stir all together, then add two eggs well beaten, stir in one pound of flour and moisten with sweet milk, until it can ... From Housekeeping in Old Virginia, 1879, page 371. | |
| Aunt Babette's Cook Book (1889) | Ginger Gems |
(No. 1.) Take two tablespoonfuls of molasses, one cup of brown sugar, two eggs, one teaspoonful of ground ginger, one teaspoonful of ground cinnamon, and one-half ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 412. | |
| Aunt Babette's Cook Book (1889) | Ginger Gems |
(No. 2.) Take two tablespooiifuls of butter, one cup of molasses, one cup of brown sugar, two eggs, two and one-half cups of flour and one cup of sour milk in which you ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. | |
| The Creole Cookery Book (1885) | Ginger Nuts |
Two lbs. of sifted flour, 2 quarts of molasses, # lb. of sugar, 4 lb. of candied orange peel, cut small, 1 ounce of strong ginger (ground), 1 ounce of allspice, ? lb. of ... From The Creole Cookery Book, 1885, page 154. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Ginger Pop |
To two gallons of lukewarm water allow two pounds of white sugar, two lemons, one tablespoon of cream of tartar, a cup of yeast and two ounces of white ginger root, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 46. | |
| The Dixie Cook-Book (1883) | Ginger-bread |
If in making ginger-bread the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on arainy day. Ginger-bread and ... From The Dixie Cook-Book, 1883, page 103. | |
| Boston School Kitchen Text-Book (1887) | Ginger-bread |
yi c. molasses Yi tbsp. ginger X tsp. y^ tsp. soda. 1 tbsp. dripping. % c. flour. Sift the ginger, salt, and soda into the molasses, add the dripping softened; beat ... From Boston School Kitchen Text-Book, 1887, page 181. | |
| The Southern Cookbook (1912) | Ginger-bread |
Mix with two pounds of of treacle, three quarters of a pound of caraways, one ounce of ginger finely sifted, and ten ounces of butter. Roll the paste into what form you ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. | |
| The Dixie Cook-Book (1883) | Gixeer Cakes |
One quart Orleans molasses, pint lard or butter, pint buttermilk, two table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter; pour the molasses ... From The Dixie Cook-Book, 1883, page 104. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Gluten Bread |
1 egg 2 teaspoons butter \ cup warm water 3 cups gluten Mix When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 186. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gluten Gems |
2 cups gluten. 2 tablespoonfuls sugar. 4g teaspoonful salt. legg. 2 teaspoonfuls baking-powder. 2 cups water or milk. Bake in very hot buttered gem pans, in a hot oven, half an hour. From Mrs. Lincoln's Boston Cook Book, 1884, page 446. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Golden Buck |
2 cups of grated cheese i^ teaspoon ful of mustard 6 squares buttered toast 6 poached eggs Put the milk cm to boil in a porcelain or granite saucepan; it the cheese, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 379. | |
| The Woman Suffrage Cook Book (1886) | Golden Toast |
Soak slices of dry bread in milk till thoroughly wet, but not too soft, dip into beaten eggs, and fry in butter. ■ From The Woman Suffrage Cook Book, 1886, page 32. | |
| The International Cook Book (1906) | Golden Toast with Apricots |
2708. GIBELOTTE OF RABBITS Cut in twelve even pieces one fresh, well-cleaned rabbit, place in stone jar with a sliced onion, two branches parsley, a teaspoon salt, half ... From The International Cook Book, 1906, page 849. | |
| The International Cook Book (1906) | Golden Toast with Peaches |
2275. MUTTON, SHABELOFF Cut the mutton left over from Saturday in half-inch pieces and place in a sautoire. Season with half teaspoon salt, half teaspoon paprika, pour ... From The International Cook Book, 1906, page 699. | |
| The International Cook Book (1906) | Golden Toast with Raspberries |
1878. GALANTINE OF FOWL Cut the head off near the body and the feet below the first joint of a good-sized, tender fowl. Singe, split down back without separating, ... From The International Cook Book, 1906, page 573. | |
| The White House Cook Book (1887) | Golden-ball Fritters |
PUT into a stewpan a pint of water, a piece of butter as large as an egg and a tablespoonful of sugar. When it boils stir into it one pint of sifted flour, stirring ... From The White House Cook Book, 1887, page 294. | |
| Ryzon Baking Book (1916) | Good Flour and How to Know It |
Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by itscreamy ... From Ryzon Baking Book, 1916, page 17. | |
| Aunt Babette's Cook Book (1889) | Good Home-made Yeast |
Grate six large raw potatoes, have ready a gallon of water in which you have boiled three handfuls of hops. Strain through a fine hair sieve, boiling hot, over the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 202. | |
| The Woman Suffrage Cook Book (1886) | Good Hop Yeast |
Boil a tablespoonful of hops in a quart of water; grate two pared potatoes in a pan, add two tablespoonfuls of sugar, two of flour, one of salt; stir all together, and ... From The Woman Suffrage Cook Book, 1886, page 19. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Good Yeast |
good-sized or; to this add a half cupful of sugar, two-thirds cupful of salt, one quart of boiling water, one pint of cold water, one cupful of old; cover the mixture ... From Mrs. Porter's New Southern Cookery Book, 1871, page 176. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Good Yeast |
a small handful of hops in a of until done five medium-sized potatoes pared. Xow make them smooth with one and a pints of in the water strained the hops. it is a batter, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 178. | |
| Gulf City Cook Book (1878) | Good Yeast-powder |
Two pounds cream of tartar, one pound carbonate of soda, one pound of seconds of wheat; all well mixed and sifted. Put up in jars or tin boxes. From Gulf City Cook Book, 1878, page 273. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goop Brean |
For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 18. | |
| The Dixie Cook-Book (1883) | Goop Breap |
For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, ... From The Dixie Cook-Book, 1883, page 22. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goop CooxrEs |
Two cups sugar, one of butter, one of sour cream or milk, three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it in.—Jfrs. Judge West. From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| The Dixie Cook-Book (1883) | Goop Cooxrs |
Two cups sugar, one of butter, one of sour cream or milk, three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it ... From The Dixie Cook-Book, 1883, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goop Granam Gems |
Three cups of sour milk, one tea-spoon of soda, one of salt, one table-spoon of brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar ... From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| The Dixie Cook-Book (1883) | Goop Granam Gems |
Three cups sour milk, one tea-spoon soda, one of salt, one tablegpoon brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, ... From The Dixie Cook-Book, 1883, page 50. | |
| The Southern Cookbook (1912) | Gooseberry Vinegar |
Boil spring water; put to every three a of bruised ripe gooseberries in a large tub. Let remain sixty often; then strain through a hair bag, and to each gallon of liquor ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. | |
| The Cook's Own Book (1832) | Gourds Fried |
(1) Cut five or six gourds in off die skin and stew them in the same manner as for dry; beat up an egg, and dip the gourds in it, and cover diem well over with ... From The Cook's Own Book, 1832, page 134. | |
| The White House Cook Book (1887) | Grafton Milk Biscuits |
BOIL and mash two white potatoes; add two teaspoonf uls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of ... From The White House Cook Book, 1887, page 278. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Graham Biscuits |
One quart of meal, one teaspoonful of lard, two spoonsful of molasses, two spoonsful of wheat flour, one-half cup of yeast, salt. Mix as for any bread; all Put in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 201. | |
| The White House Cook Book (1887) | Graham Biscuits, with Yeast |
TAKE one pint of water or milk, one large tablespoonful of butter? two tablespoonfuls of sugar, a half cup of yeast and a pinch of salt; take enough wheat flour to use ... From The White House Cook Book, 1887, page 276. | |
| The Appledore Cook Book (1872) | Graham Bolls |
Take twocoffee cups of sour milk, and stir into it one teaspoonful of saleratus, one of salt, half a cup of sugar, two eggs, one cup of flour, and Graham enough to make ... From The Appledore Cook Book, 1872, page 86. | |
| The National Cookery Book (1876) | Graham Bread |
One quart of Graham flour, salt, and one teaspoonful of soda, added dry to the flour; one tablespoonful of lard; one small ul of molasses, and sour milk enough to make a ... From The National Cookery Book, 1876, page 172. | |
| The National Cookery Book (1876) | Graham Bread |
Three cupfuls of Graham flour; one cupful of white flour; one quart of water; two tablespoonfuls of yeast; two table spoonfuls of molasses. Steam it three hours as above. From The National Cookery Book, 1876, page 173. | |
| Housekeeping in Old Virginia (1879) | Graham Bread |
The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put ... From Housekeeping in Old Virginia, 1879, page 48. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Graham Bread |
With tins material two loaves or two dozen muffins can be made: One pint of water or milk, one of flour, one large pint of Graham, half a cupful of yeast, half a cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 388. | |
| La Cuisine Creole (1885) | Graham Bread |
Get good, fresh, ground unbolted flour, and sift it through a common hair sieve. Take three quarts of this wheat meal, one half a cup of good yeast, and three spoonfuls ... From La Cuisine Creole, 1885, page 135. | |
| The White House Cook Book (1887) | Graham Bread |
ONE teacupful of wheat flour, one-half teacupful of Porto Kico molasses, one-half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient ... From The White House Cook Book, 1887, page 267. | |
| The Boston Cooking-School Cook Book (1896) | Graham Bread |
2 cups hot liquid i^ yeast cake dissolved in (water, or milk and water) y^ cup lukewarm water y^ cup molasses 3 cups flour 2% teaspoons salt 3 cups Graham flour Prepare ... From The Boston Cooking-School Cook Book, 1896, page 88. | |
| Manual for Army Cooks (1896) | Graham Bread |
Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cup of molasses. Set it in a moderately warm place to rise ... From Manual for Army Cooks, 1896, page 159. | |
| Fifty-Two Sunday Dinners (1913) | Graham Bread |
4 cups boiling water. 1 yeast cake dissolved in 2 tablespoons sugar. ¥ cup lukewarm water. 1 tablespoon salt. 8 cups Graham flour. 2 tablespoons Cottolene. 6 cups white ... From Fifty-Two Sunday Dinners, 1913, page 168. | |
| Fifty-Two Sunday Dinners (1913) | Graham Bread Sandwiches |
Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an ... From Fifty-Two Sunday Dinners, 1913, page 168. | |
| The White House Cook Book (1887) | GRAHAM BREAD. |
STIR together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then add a large teaspoonful of salt and half a cup of ... From The White House Cook Book, 1887, page 268. | |
| Gulf City Cook Book (1878) | Graham Bread.—no |
To one quart of lukewarm water add one tea spoonful of salt, two of brown sugar, and yeast as for flour bread; en to a batter with sifted Graham flour, and let it rise ... From Gulf City Cook Book, 1878, page 115. | |
| Gulf City Cook Book (1878) | Graham Bread.—no |
To three pints of sifted Graham meal add one pint of sour milk or buttermilk, four table-spoonfuls of molasses, soda to sweeten the milk, a of shortening, and a ... From Gulf City Cook Book, 1878, page 116. | |
| Presbyterian Cook Book (1873) | Graham Breakfast Rolls |
Two pounds of potatoes boiled and pressed through a cullender; one of water; one half of sugar; one teaspoonful of salt, and one half cupful of yeast. Mix into a stiff ... From Presbyterian Cook Book, 1873, page 105. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Graham Cakes |
One pint of Graham meal, one cup of wheat flour, three-fourths of a cup of yeast, salt. Mix at night a stiff batter; in the morning thin a little with warm water, adding ... From Mrs. Porter's New Southern Cookery Book, 1871, page 201. | |
| Mrs. Owen's Illinois Cook Book (1871) | Graham Flour Cakes |
Two eggs, beaten light, A small lump of butter, Two tablespoon sfill molasses, Graham flour. Mix and to drop greased muffin pans. From Mrs. Owen's Illinois Cook Book, 1871, page 150. | |
| The National Cookery Book (1876) | Graham Geems |
One egg, beaten light, one and a half cupfuls of sweet milk, and Graham flour enough to make a stiff batter. Bake tw nty minutes in pans made very hot before the gems aré put in. From The National Cookery Book, 1876, page 179. | |
| Mrs. Owen's Illinois Cook Book (1871) | Graham Gems |
These must be baked in iron pans, each little pan partitioned by itself, as they will not rise if baked' in a mass. Remove the cream from sweet milk, and for a ... From Mrs. Owen's Illinois Cook Book, 1871, page 147. | |
| Presbyterian Cook Book (1873) | Graham Gems |
Mrs. J. F. E.; two of sweet milk; one cup of Graham; one of wheat flour, and a little salt. Grease the pans with lard; heat them very hot; almost full, and about half an hour. From Presbyterian Cook Book, 1873, page 107. | |
| The National Cookery Book (1876) | Graham Gems |
= Mix together two teacupfuls of sour milk, two tablespoonfuls of brown sugar, on re teaspoonful of saleratus and the same of salt. Make into a stiff batter with Graham ... From The National Cookery Book, 1876, page 178. | |
| Gulf City Cook Book (1878) | Graham Gems |
One cup of wheat flour, one cup of Graham flour, two eggs, two cups of fresh of salt. G.rease and heat the pans very hot. Bake about half an hour. From Gulf City Cook Book, 1878, page 115. | |
| The Woman Suffrage Cook Book (1886) | Graham Gems |
Mix two parts Franklin graham, and one part fine flour, enough to fill your gem pan. Put in Royal Baking Powder, according to quantity (directions on each box), and a ... From The Woman Suffrage Cook Book, 1886, page 25. | |
| The Woman Suffrage Cook Book (1886) | Graham Gems |
■ Two cups of milk or one cup milk and one cup water, a little salt, one tablespoonful of butter, a mixing spoon of molasses, and the measure of Horsford’s Baking ... From The Woman Suffrage Cook Book, 1886, page 25. | |
| The Woman Suffrage Cook Book (1886) | Graham Gems |
Take three cups of entire wheat flour or graham made from white wheat, two cups cold water, half cup of milk. Omit salt. Heat gem pans very hot on the top of the stove, ... From The Woman Suffrage Cook Book, 1886, page 25. | |
| Rumford Complete Cook Book (1908) | Graham Gems |
3 cups Graham flour. 2 rounding teaspoons Rumford 2 tablespoons melted butter. beat the eggs well and add them with the milk and butter to form a batter. in hot, greased ... From Rumford Complete Cook Book, 1908, page 139. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Graham Gems with Dates |
3 cups of Graham meal i cup of boiled rice ^ cup of chopped dates i tablespoon ful of melted butter Beat the yolks of the eggs, and add them to the milk, then the rice, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Graham Griddle Cakes |
^ quart of Graham flour i^ pints of milk YZ quart of wheat flour y?, cup of yeast or half a compressed cake Scald the milk, and the Graham beat until smooth; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 344. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Graham Griddle Cakes |
1 cup graham i cup flour IJ cups milk Scald milk, and pour on to graham flour. When cold,; beat well and cook as Griddle From Lowney's Cook Book, Illustrated in Colors, 1907, page 195. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Graham Griddle-Cakes |
Two cupfuls of Graham, one of flour, two and a milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 373. | |
| The White House Cook Book (1887) | Graham Griddle-cakes |
Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspoonful of salt. Then add three eggs well beaten, ... From The White House Cook Book, 1887, page 290. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GraHam MUFFINS |
Two cups of sour milk, two table-spoons brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 36. | |
| The Woman Suffrage Cook Book (1886) | Graham Muffins |
Take one pint of new milk, one pint graham flour, or en tire wheat flour. Stir together, and. add one beaten egg. Can be baked in any kind of gem pans or muffin rings. ... From The Woman Suffrage Cook Book, 1886, page 28. | |
| Aunt Babette's Cook Book (1889) | Graham Muffins |
(No. 1.) Two cups Graham flour and one cup wheat flour, two eggs, well beaten; mix with sweet milk to make quite a thin batter. Mix with the flour a heaping teaspoonful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. | |
| Aunt Babette's Cook Book (1889) | Graham Muffins |
(No. 2.) One egg, butter half the size of an egg, three cups Graham flour, three teaspoonfuls baking powder, some salt, one large cup of milk and half a cup of water. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. | |
| Fifty-Two Sunday Dinners (1913) | Graham Muffins |
1 cup Graham flour. 1 cup milk. 1 cup white flour. 1 egg beaten very light. Y4 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking ... From Fifty-Two Sunday Dinners, 1913, page 185. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Graham Muffins |
1 c white or barley flour 1 c sour milk M tsp. soda i tbsp shortening 3 tbsp molasses or sugar From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. | |
| Aunt Sammy's Radio Recipes (1927) | Graham Muffins |
1 egg. 1^2 cups coarse Graham flour or 1^ 2 tablespoons baking powder, cups more finely ground Graham. 1 to 2 tablespoons sugar. 2 to 4 tablespoons fat. J/^ teaspoon ... From Aunt Sammy's Radio Recipes, 1927, page 53. | |
| La Cuisine Creole (1885) | Graham Muffins for Dyspeptics |
Take a quart of Graham flour, one half cup of brown sugar, one teaspoon of salt, two tablespoonfuls of yeast, warm water or milk enough to soften it sufficiently to stir ... From La Cuisine Creole, 1885, page 141. | |
| The Boston Cooking-School Cook Book (1896) | Graham Muffins I |
1^ cups Graham flour J^ cup molasses 1 cup flour ^ teaspoon soda 1 cup sour milk 1 teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients; add milk to ... From The Boston Cooking-School Cook Book, 1896, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Graham Muffins II |
1 cup Graham or entire wheat 1 teaspoon salt flour 1 cup milk ^ cup flour 1 ^gg ^ cup sugar 3 tablespoons melted butter Mix and sift dry ingredients; add milk gradually, ... From The Boston Cooking-School Cook Book, 1896, page 109. | |
| Common Sense in the Household (1871) | Graham Muffins. »{* |
3 cups Graham flour. " white flour. I cup yeast. 1 tablespoon ful lard or butter. 1 teaspoonfiil salt. Set to rise over night, and bake in muffin-rings twenty minutes in ... From Common Sense in the Household, 1871, page 291. | |
| The New England Cook Book (1905) | Graham Muffins.—One |
of Graham flour, two teaspoonfuls of baking-powder, a piece of butter the size of a walnut, one ^^^y one tablespoonfial of teaspoonful of salt, milk enough to make a ... From The New England Cook Book, 1905, page 173. | |
| Gulf City Cook Book (1878) | Graham Rolls |
Boil two pounds of potatoes, and mash through a colander; add to this one pint of water, one half cupful of yeast, and enough Graham flour to make a stiff dough. Set to ... From Gulf City Cook Book, 1878, page 115. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Grains Used as Food |
Oatmeal is highly nutritious, being richer in nitrogen than any other grain; but as it does not contain a tough, adhesive gluten, like wheat, it is not easily made into ... From Mrs. Lincoln's Boston Cook Book, 1884, page 132. | |
| The Dixie Cook-Book (1883) | GranaM Brean |
Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and one-half teaspoons salt; thicken the water with ... From The Dixie Cook-Book, 1883, page 33. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Granam Breap |
To one and a half pints of tepid water add one heaping teaspoon of salt and one-half cup of sugar; stir in one half pint or more of the sponge made of white flour, as in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 22. | |
| The Dixie Cook-Book (1883) | GranaM Breap |
Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly; put in well-buttered pans, and leave ... From The Dixie Cook-Book, 1883, page 33. | |
| The Dixie Cook-Book (1883) | Granam Griddle-cakes |
One quart Graham flour, one tea-spoon baking powder, three eggs, sud milk or water enough to make thin batter. From The Dixie Cook-Book, 1883, page 58. | |
| The Dixie Cook-Book (1883) | Granam Paste |
Mix lightly half a pound Graham flour, half a pint sweet cream, half a teaspoon salt, roll, and bake like other pastry. From The Dixie Cook-Book, 1883, page 216. | |
| The Dixie Cook-Book (1883) | GranamM Breap |
To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one-half pint or more of the eponge made of white flour, as ... From The Dixie Cook-Book, 1883, page 34. | |
| Common Sense in the Household (1871) | Grandma's Shortcake |
1 lb. flour, dried and sifted. J lb. butter, and half as much lard. A pinch of soda, thoroughly dissolved in just enough vinegar to cover it, and well worked in. Enough ... From Common Sense in the Household, 1871, page 309. | |
| Common Sense in the Household (1871) | Grandpa's Favorites |
»J« 2 cups stale bread-crumbs. 1 good handful of flour. 1 tablespoonfiil melted butter. "Work the bread and milk smooth, stir in the butter and eggs, then the lastly ... From Common Sense in the Household, 1871, page 303. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Granulated Wheat Griddle Cakes |
i/ cup of yeast or half a compressed cake 3 cups of granulated wheat (Health Food) i tablespoon ful of melted butter Scald the milk, and then stand side to cool; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 344. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Granulated Wheat Muffins |
14 cups granulated wheat (Health| 1 tablespoonful sugar. Food or Arlington). 1 egg. 46 teaspoonful salt. 1 scant cup milk. 2 even teasp. baking-powder. 1% cup water. Mix ... From Mrs. Lincoln's Boston Cook Book, 1884, page 113. | |
| The International Cook Book (1906) | Grape Fritters |
2456. OMELETTE, CHARCUTIERE Cut a medium, white onion in half, then finely slice it, place in a frying pan with a teaspoon melted butter and fry until a nice golden ... From The International Cook Book, 1906, page 760. | |
| The International Cook Book (1906) | Grape-Nuts Cakes |
1266. POACHED EGGS, RIGA Cut out from a sandwich loaf twelve round pieces a quarter-inch thick and two inches in diameter, toast, lightly butter, then spread half ... From The International Cook Book, 1906, page 390. | |
| Directions for Cookery, in Its Various Branches (1837) | Grate and |
roll fine a dozen crackers. into the liquor with a large lump of fresh butter. the biscuit has dissolved, add a quart of milk with a grated nutmeg, and a dozen blades of ... From Directions for Cookery, in Its Various Branches, 1837, page 40. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Grate the |
bread, and prepare the spice. eggs very Boil the milk. it comes to a boil, add to it half the beaten egg, and boil both together it becomes a curd, stirring it ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 32. | |
| The Picayune Creole Cook Book (1901) | Grated Bread Crumbs or Crackers |
Boil the Shrimp according to recipe. Butter a deep dish well and place in it a layer of grated bread crumbs or powdered crackers. Pick and clean the Shrimp and season ... From The Picayune Creole Cook Book, 1901, page 76. | |
| The Picayune Creole Cook Book (1901) | Grated Bread crumbs. Boiling Lard |
Cook two dozen large oysters in all their own liquor. Stir constantly and boil for about five minutes. Remove from the fire. Take out the oysters and chop very fine: Put ... From The Picayune Creole Cook Book, 1901, page 73. | |
| The Picayune Creole Cook Book (1901) | Grated Bread Crumbs. Sliced Lemon |
and Chopped Parsley to Garnish. Drain the Ceps from their oil; season well with salt and pepper; roll in fresh bread crumbs finely grated, broil nicely on a double ... From The Picayune Creole Cook Book, 1901, page 218. | |
| The Picayune Creole Cook Book (1901) | Grated Lemon Peel |
If the apricots are fresh, peel and stone them, and cut into halves. Then sprinkle them with the grated rind of a lemon and.sugar. Then drain off the liquor. Make a ... From The Picayune Creole Cook Book, 1901, page 251. | |
| The Picayune Creole Cook Book (1901) | Grated Lemon Peel |
If the peaches are fresh, peel and stone them, and cut in halves. Then sprinkle them with the grated rind of a lemon and sugar. Cover and set aside for two hours. Then ... From The Picayune Creole Cook Book, 1901, page 252. | |
| The Picayune Creole Cook Book (1901) | Grated Rind of % Lemon |
For this purpose have fine, large strawberries. Make a Fritter Batter & la Créole, only just before adding the whites of the eggs add the grated rind of half a lemon. ... From The Picayune Creole Cook Book, 1901, page 253. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GrawaM Breap |
Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and a half tea-spoons galt; thicken the water with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 22. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Green Apple C Akes—fine |
OxE pound of flour, half a pound of sugar, two eggs, a little salt and one yeast powder; grate six large apples and rub them well into the other ingredients; add milk ... From Mrs. Porter's New Southern Cookery Book, 1871, page 254. | |
| Common Sense in the Household (1871) | Green Coun Fritters or Cakes |
*J« Grate the corn, and allow an egg and a half for every cupful, with a tablespoonful of milk or ci'eam. From Common Sense in the Household, 1871, page 235. | |
| Larkin Housewives' Cook Book (1915) | GreJieim Bread or Buns |
Scald one quart new milk, add one-half cup sugar, one-half cup Larkin Cooking Oil and one teaspoon salt; add one cake yeast softened in one-half cup warm water. Mix to a ... From Larkin Housewives' Cook Book, 1915, page 59. | |
| Boston School Kitchen Text-Book (1887) | Griddle Cakes |
1 c. flour. 1 ssp. 1 tsp. baking-powder. c. sweet milk (scant). 1 tsp. melted butter. Sift flour, baking-powder, and salt together. Add tKe milk, using enough to make a ... From Boston School Kitchen Text-Book, 1887, page 171. | |
| War Economy in Food (1917) | Griddle Cakes |
1 cup milk. 1 egg. 1 tablespoon melted fat. 1% cups cooked oatmeal. % cup Combine the milk, beaten egg, and melted fat. Beat this into the cooked oatmeal. Add the flour, ... From War Economy in Food, 1917, page 23. | |
| The National Cookery Book (1876) | Griddle Muffins |
One quart of milk, four eggs, one tablespoonful of salt, one pound and ten ounces of flour. Beat all well together, and add three tablespoonfuls of brewer’s yeast. Set ... From The National Cookery Book, 1876, page 183. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Griddle-cakes |
Griddle-cakes should be well beaten when first made, and are much lighter when the egps are separated, whipping the yolks to a thick cream, and adding the whites beaten ... From Buckeye Cookery and Practical Housekeeping, 1877, page 39. | |
| The Dixie Cook-Book (1883) | Griddle-cakes |
Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten ... From The Dixie Cook-Book, 1883, page 55. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Griddle-Cakes |
1 pint flour. 1 scant pint sour milk or cream. 4g teaspoonful salt. 2 eggs, well beaten. 1 teaspoonful soda. Crush, measure, and sift the soda and salt into the flour. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 124. | |
| Larkin Housewives' Cook Book (1915) | Griddle-Cakes |
Sift two cups flour, one-half teaspoon salt, and two teaspoons baking powder. Add gradually one cup water or milk. as other griddle-cakes. -m,, -c \ t ^it ° From Larkin Housewives' Cook Book, 1915, page 66. | |
| The White House Cook Book (1887) | GRIDDLE-CAKES. |
ONE quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough 264 BREAD-BISCUITS, BOLLS, ... From The White House Cook Book, 1887, page 289. | |
| The Picayune Creole Cook Book (1901) | Gru Frit ou Raccamité Frite |
To fry grits or hominy, after the grain is boiled, let it cool. Then season with salt and pepper, and spread on a biscuit board. When perfectly cold cut into slices and ... From The Picayune Creole Cook Book, 1901, page 193. | |
| Gulf City Cook Book (1878) | Gulf Gity Cook-book |
of lard the size of a walnut, one half tea-cup of new and the same quantity of cold water. This makes a dry dough. It must be beaten or worked until it is perfectly ... From Gulf City Cook Book, 1878, page 118. | |
| Gulf City Cook Book (1878) | Gulf Oity Cook-book |
made of bread-crumbs, seasoned highly with sage, onion, pepper, salt, and butter. Cover the breast with buttered paper, to preserve it from scorching, and roast to a ... From Gulf City Cook Book, 1878, page 56. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gum Water |
1 ounce clean gum arabic, and 1 pint boiling water. 46 ounce sugar, dissolved in 1 lemon (juice). When dissolved, add the lemon juice, and strain through a fine ... From Mrs. Lincoln's Boston Cook Book, 1884, page 437. | |
| The Picayune Creole Cook Book (1901) | Half Lard |
1 Teaspoonful of Salt. 1 Cup of Ice 1 Egg. Vol-au-Vent Paste is always difficult to make, and should never be attempted by inexperienced housekeepers, tf they are ... From The Picayune Creole Cook Book, 1901, page 270. | |
| The Jewish Manual (1846) | Haman S Fritters |
Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into a paste, roll it out thin and ... From The Jewish Manual, 1846, page 152. | |
| The Creole Cookery Book (1885) | Hampton Muffins |
Beat 2 eggs well, 2 spoonfuls of yeast, 1 pint of flour, as much cold water as will make a stiff batter; when light, bake them in hoops for breakfast. From The Creole Cookery Book, 1885, page 111. | |
| The Southern Cookbook (1912) | Hard Biscuit |
Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it a rolling pin, and work it very smooth. it thin, and cut ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. | |
| La Cuisine Creole (1885) | Hard Fig-leaf Yeast Made Without Hops |
During the war we could get no hops, and found that fig-leaves were a good substitute. To Make Fig-Leaf Yeast.—Take a pint cup of the leaves, put them to a quart of cold ... From La Cuisine Creole, 1885, page 131. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hard Tea Biscuits |
Two pounds of flour, a quarter of a pound of butter, a saltspoonful of salt, three gills of milk; cut up the butter, and rub it in the; add the salt and milk; knead the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 187. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hasty Doughnuts |
One of soda, two of of tartar, two cups of sugar, one of milk, half a nutmeg, flour enough to make a soft; boil or fry in lard. From Mrs. Porter's New Southern Cookery Book, 1871, page 216. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hatr-satco Pium Puppia |
Three eggs, half pound each of flour and sugar, fourth pound bread-crumbs soaked in one pint milk, half tablespoon each mace, cloves and cinnamon, half gill molasses, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 209. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Have a |
little oil or clarified butter in the blazer, and saut6 in it some rounds of bread— one for each half of an egg. When the bread is of good color on one side, turn it and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. | |
| Presbyterian Cook Book (1873) | Have the |
molasses, alum, and soda well mixed into the sponge, then add unbolted flour enough to make a soft dough—not quite as stiff as white bread. loaves; let and Xever use ... From Presbyterian Cook Book, 1873, page 102. | |
| Rumford Complete Cook Book (1908) | Have the |
liquid cold, and mix with a flexible knife in preference to handling it with either a spoon or the hand, because the steel blade is cold, and cuts and mixes more ... From Rumford Complete Cook Book, 1908, page 135. | |
| Gulf City Cook Book (1878) | Healingsprings Sally Lunn |
To three well-beaten eggs add one table-spoonful of butter, one of sugar, one of sweet milk, one tea-cup of yeast; mix in one and a half pounds of let it beat up; and if ... From Gulf City Cook Book, 1878, page 117. | |
| The Boston Cooking-School Cook Book (1896) | Health Pood MufBns |
1 cup warm wheat mush 1 tablespoon butter ^ cup brown sugar i^ yeast cake % teaspoon salt ^ cup lukewarm water 2j^ cups flour Mix first four ingredients, add yeast cake ... From The Boston Cooking-School Cook Book, 1896, page 103. | |
| Common Sense in the Household (1871) | Heat in the |
flour, already wet up with a little potato-water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and ... From Common Sense in the Household, 1871, page 276. | |
| Presbyterian Cook Book (1873) | Heat the |
milk and sugar together; mix with them to a stiff dough; heat the butter and lard; pour over the dough when very hot, and work in well with the hands; add the eggs ... From Presbyterian Cook Book, 1873, page 127. | |
| The Woman Suffrage Cook Book (1886) | Hermit Cakes |
Two eggs, one and one-half cups sugar, three-fourths cup butter, one cup currants, two tablespoonfuls -sweet milk, one teaspbonful cloves, one teaspoonful cinnamon, one ... From The Woman Suffrage Cook Book, 1886, page 105. | |
| The Cook's Own Book (1832) | Herrings to Bake |
They must be perfectly fresh, and well cleaned, but not washed; the heads and fins cut off, and the bones cut out; strew over them pepper, salt, and a slice of onion ... From The Cook's Own Book, 1832, page 142. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hoast Pig |
Take a pig that the weight is from seven to twelve let it be about five weeks old. Have your butcher kill and clean it; a great deal depends on the way it is dressed. ... From Mrs. Owen's Illinois Cook Book, 1871, page 75. | |
| Mrs. Owen's Illinois Cook Book (1871) | Holy Poly |
Make a crust like soda biscuit; that is, put a piece of butter the size of an egg to one quart of flour, two teaspoonsful cream tartar, and one even-full teaspoon soda; ... From Mrs. Owen's Illinois Cook Book, 1871, page 280. | |
| The Woman Suffrage Cook Book (1886) | Home Made Yeast |
Boil a heaping quart of loose hops Yr if they are pressed, two ounces) in one gallon of water, strain it, when it is cold put in a small handful of salt, and a half ... From The Woman Suffrage Cook Book, 1886, page 19. | |
| The Creole Cookery Book (1885) | Home Made Yeast Powder |
Mix thoroughly 2 Ibs. of cream of tartar and 1 lb. o$soda; use 1 teaspoonful of the mixture to 1 pint of flour, sifting it into the dry flour. From The Creole Cookery Book, 1885, page 245. | |
| The White House Cook Book (1887) | Home-made Table Vinegar |
PUT in an open cask four gallons of warm rainwater, one gallon of common molasses and two quarts of yeast; cover the' top with thin muslin and leave it in the sun, ... From The White House Cook Book, 1887, page 511. | |
| La Cuisine Creole (1885) | Home-made Yeast |
Boil one pound of good flour, one-quarter of a pound of good sugar, and a tablespoonful of salt in two gal¬ lons of water. Boil for two hours, and bottle it for use. ... From La Cuisine Creole, 1885, page 131. | |
| The White House Cook Book (1887) | Home-made Yeast |
BOIL six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough ... From The White House Cook Book, 1887, page 265. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Homint Waffles |
two teacups of hot hominv, one spoonful of butter; when cold, add one teacup of wheat as much milk as a stiff batter and three e2:o:s beaten well: mix, adding a mite of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 194. | |
| Housekeeping in Old Virginia (1879) | Hominy Bread |
Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. ... From Housekeeping in Old Virginia, 1879, page 66. | |
| Gulf City Cook Book (1878) | Hominy Breakfast-drops |
Mix three of boiled hominy with two of and of Dissolve one spoonful of butter in a gill of milk, and pour it on the hominy; add flour enough to roll cakes, and cut out ... From Gulf City Cook Book, 1878, page 120. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hominy Cakes |
Mix cold hominy an of perfectly smooth; add a teaspoonful of salt and off with buttermilk in part of which a teaspoonful of soda has been dissolved; when of the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 197. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hominy Cakes |
A PINT of small hominy, a pint of white Indian meal sifted, a saltspoonful of salt, three large tablespoonsful of fresh butter, three eggs, or three tablespoonsful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 203. | |
| The Creole Cookery Book (1885) | Hominy Cakes |
- Take warm hominy, seasoned with salt, butter, cream and 1 or 2 eggs; add a little flour to stiffen it; fry on a griddle; serve hot. From The Creole Cookery Book, 1885, page 116. | |
| Common Sense in the Household (1871) | Hominy Cakes. «^ |
2 cups fine hominy, boiled and cold. 1 cup white flour. 3 eggs, very well beaten. OEIDDLH-CAKES, WAFFLES, ETC. Beat smooth the hominy, work in tlie milk and then the ... From Common Sense in the Household, 1871, page 304. | |
| The New England Cook Book (1905) | Hominy Cakes.—Mix |
boiled hominy an equal quantity of white flour perfectly smooth; add a teaof off with buttermilk, in part of which a teaspoonful of soda has been; of the proper ... From The New England Cook Book, 1905, page 177. | |
| The White House Cook Book (1887) | Hominy Fritters |
TAKE one pint of hot boiled hominy, two eggs, half a teaspoonful of salt and a tablespoonf ul of flour; thin it a little with cold milk; when cold add a teaspoonful of ... From The White House Cook Book, 1887, page 295. | |
| The Boston Cooking-School Cook Book (1896) | Hominy Gems |
j^ cup hominy 2 cup com meal ^ teaspoon salt 3 tablespoons sugar ^ cup boiling water 3 tablespoons buttei1 cup scalded milk 2 eggs Add hominy mixed with salt to boiling ... From The Boston Cooking-School Cook Book, 1896, page 110. | |
| The Corn Cook Book (1918) | Hominy Griddle Cakes |
1 cup porridge 1 cup sweet milk egg flour, baking powder and salt together; add porridge and mix to prevent being lumpy; beat egg very light; add milk and cream to egg ... From The Corn Cook Book, 1918, page 32. | |
| Common Sense in the Household (1871) | Hominy Muffins |
»J« 2 cups fine hominy—bciled and cold. 3 cups soiir milk. If sweet, add one teaspoonful creamtartar. •^ cup melted butter. 2 teaspoonfuls salt. 1 large cup flour. Beat ... From Common Sense in the Household, 1871, page 294. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hominy Muffins |
Having washed a pint of small hominy through two or three waters, pour boiling water on it, cover and let it soak for several hours. Then put it a saucepan with half a ... From Mrs. Owen's Illinois Cook Book, 1871, page 143. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hominy Muffins |
A pint of milk, a quart of Haxall flour, one teaspoonful of two of of a cake of of hominy, measured the hominy, and add a pint of boiling water. Boil one hour, the milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 369. | |
| The White House Cook Book (1887) | Hominy Muffins |
Two CUPS of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar; add three ... From The White House Cook Book, 1887, page 285. | |
| The Corn Cook Book (1918) | Hominy Muffins |
1 cup porridge packed solidly yi teaspoon % cup milk 2 eggs beaten very Sift flour, salt, sugar and baking powder together, add porridge and mix well, add melted butter ... From The Corn Cook Book, 1918, page 32. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hominy or Grits Muffins |
Make and bake the same as Plain Muffins; add one cup of cold boiled grits to the batter. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. | |
| The National Cookery Book (1876) | Hominy PANCAKES |
Put into one pint of boiled hominy while warm a tablespoonful of butter and three eggs, beaten light; then add a pint of sour milk and a teaspoonful of soda, and beat it ... From The National Cookery Book, 1876, page 193. | |
| Mary Elizabeth's War Time Recipes (1918) | Hominy Squares |
Cook one quarter of a pound of hominy in a quart of boiling water and one teaspoonful of salt. Stir continuously and cook for half an hour. Pour into a bread tin, and ... From Mary Elizabeth's War Time Recipes, 1918, page 69. | |
| The Corn Cook Book (1918) | Hominy Waffles |
1 cup porridge packed 3 tablespoons melted butter solidly 2y2 cups 1 cup milk and salt and baking powder together; add porridge, mix add eggs and add to first mixture; ... From The Corn Cook Book, 1918, page 31. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Honest Plum Puddina |
Take one pound of bread, break it small and soak in one quart of milk; wlien soft, mash the bread, and mix with it three large spoonsful of flour previously mixed with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 348. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Honey Gingernuts |
Honey and brown sugar each half a pound; put with a little grated lemon or orange-peel saucepan, and simmer well together; add quarter of a pound of butter, one ounce ... From Mrs. Porter's New Southern Cookery Book, 1871, page 209. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Honey Nut Squares |
' 3^ tsp clove ^ c honey 14: c nut meat Mix, roll out thin. Mark into squares and bake in a moderate oven. Part dark flour may be used. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. | |
| The Dixie Cook-Book (1883) | Hop Yeast |
Place a handful of hops in two quarts of cold water, boil slowly for a half: hour, strain boiling hot on one pint flour and one tablespoon salt (gradually at first in ... From The Dixie Cook-Book, 1883, page 60. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hop Yeast |
Steep half a cup of loose hops in one quart of boiling water, in a granite kettle, five minutes. Mix one cup of flour, one fourth of a cup of sugar, and one ... From Mrs. Lincoln's Boston Cook Book, 1884, page 87. | |
| The Creole Cookery Book (1885) | Hop Yeast |
To a handful of hops, take 3 pints of water, and boil strong; also 3 or 4 potatoes, put them in a crock and mash very fine; put the flour on top, then pour the hop water ... From The Creole Cookery Book, 1885, page 132. | |
| Manual for Army Cooks (1896) | Hop Yeast |
1 pint hot mashed potatoes. + pint flour. I pint salt. i pint hops (light measure). I pint sugar. 4t quarts boiling water. j pint yeast (or 1 cake compressed yeast). Put ... From Manual for Army Cooks, 1896, page 163. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hop-Yerast Breap |
One tea-cup yeast, three pints warm water; make a thin sponge at tea-time, cover and let it remain two hours or until very light. By adding the water to‘the flour first ... From Buckeye Cookery and Practical Housekeeping, 1877, page 19. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hor Yeast |
Boil four potatoes and a small handful of hops tied in a bag in one gallon water; when the potatoes are done, pour the water over four table-spoons flour in a stone jar, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 43. | |
| The Dixie Cook-Book (1883) | Horsrorp BuckwHeEat Cakes |
Mix “ over night,” with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of griddle-cakes. When ready to bake for ... From The Dixie Cook-Book, 1883, page 56. | |
| Aunt Babette's Cook Book (1889) | Hot Buns |
Dissolve one piece, or two cents' worth of yeast in half a cupful of lukewarm milk, add a pinch of salt and a little sugar; let this raise. Mix a dough (soft dough) with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Hot Cakes |
flour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out thin and cut is into cakes, bake them till a light brown. 125. Rice Cakes. Mix a pint ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 61. | |
| The Boston Cooking-School Cook Book (1896) | Hot Cross Buns |
1 cup scalded milk ^ teaspoon cinnamon 2 tablespoons butter 1 egg % teaspoon salt ^ cup raisins stoned and % yeast cake dissolved in quartered, or ^ cup lukewarm water ^ ... From The Boston Cooking-School Cook Book, 1896, page 101. | |
| Rumford Complete Cook Book (1908) | Hot Cross Buns |
l}4 cups milk. yi cup currants and raisins mixed. % teaspoon cinnamon. yi cup sugar. 1 quart flour. >J yeast cake. 1 egg. 1 teaspoon sugar (for yeast). From Rumford Complete Cook Book, 1908, page 140. | |
| Mrs. Hale's New Cook Book (1857) | Hot Short Rolls.—Dry before |
the a sufficient quantity of flour to make three penny rolls, or larger if you like; add to it an egg well beaten, a little salt, 2 spoonsful of yeast, and a little warm ... From Mrs. Hale's New Cook Book, 1857, page 417. | |
| Foods That Will Win the War and How to Cook Them (1918) | Hot Water Ginger Cakes |
14 teaspoons soda $ eup boiling water 14 teaspoons ginger — Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into ... From Foods That Will Win the War and How to Cook Them, 1918, page 76. | |
| Rumford Complete Cook Book (1908) | Hot-Pot |
2 pounds of lamb suitable for stewing. Salt, pepper and a little flour. 2 pounds potatoes. Water or stock. Cut the meat pieces convenient for serving. the potatoes and ... From Rumford Complete Cook Book, 1908, page 43. | |
| The New England Cook Book (1905) | House Wife's Librae Y |
eggs, one and one-half cups of milk, salt and pepper to taste, and flour enough to hold all together. Fry in hot fat. Hominy Fritters.—Two teacupfuls of cold boiled ... From The New England Cook Book, 1905, page 140. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to |
test Fat for Frying Heat the fat. When a blue smoke begins to appear, drop in a cube of bread; if the bread browns a golden brown in forty seconds, the fat is hot enough ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 38. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to clarify Melted Butter |
Let melted butter stand in a dish on back of the range until the salt has settled, then pour off butter, leaving sediment in the bottom of the dish. How to avoid the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 37. | |
| The Picayune Creole Cook Book (1901) | How to Make and Bake Bread |
Bread, to be perfect, should be light and sweet, with a rich, nutty flavor of the wheat. To obtain this result, only the best flour and the best dough must be used. ... From The Picayune Creole Cook Book, 1901, page 364. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Pastey |
thick with flour, put upon it a second portion of the butter in very thin slices, dredge again thick with flour, roll it out once and lay it aside; thus proceed with the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 293. | |
| Common Sense in the Household (1871) | How to Make Poultices^ |
THE SOS Bread and Milk Pouftice. — Put a tablespoonful of the crumbs of stale bread into a gill of water, and give the whole one up. Or, stale bread-crumbs, pour over ... From Common Sense in the Household, 1871, page 8. | |
| Cottolene, the New Shortening (c. 1890) | How to Use Cottolene |
mdr eee for the use of Cottolene are very simple. Use it for all purposes exactly the same as lard; but it is not necessary to use over two-thirds as much; otherwise, it ... From Cottolene, the New Shortening, c. 1890, page 4. | |
| Bohemian-American Cook Book (1915) | Htmoversl'e |
koláe. Cream half a cup three yolks, add sugar, Vanilla a cup of cream or rich milk, a dash of salt and two cups of flour, a cake of compressed yeast dissolved in tepid ... From Bohemian-American Cook Book, 1915, page 251. | |
| Common Sense in the Household (1871) | Hucbxeberry Puddixg. T^ |
1 quart floui-—or enough for thick batter. gill baker's yeast. 1 teaspoonful soda dissolved in boiling water. Nearly a quart of berries—well dredged with floiu\ Make a ... From Common Sense in the Household, 1871, page 408. | |
| The White House Cook Book (1887) | Huckleberry Griddle-cakes |
MADE the same as above, leaving out one cup of milk, adding one tablespoonful of sugar and a pint of huckleberries rolled in flour. Blackberries or raspberries can be ... From The White House Cook Book, 1887, page 291. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hygienic Graham Gems |
2 cups of ice-wafer 3^ cups of Graham meal. Grease the gem pans and put them in the oven to get very hot. Put the ice-water and salt into a large bowl; take the From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. | |
| The Cook's Own Book (1832) | I Kkskcakes |
Mix four ounces of sifted luiup sugar, and tour ounces of Imtier together, and it; add the yolks of two, and the white of one egg. the rind of three lemons shred tine, ... From The Cook's Own Book, 1832, page 155. | |
| The National Cookery Book (1876) | I Nnel Cakes |
“ae e 4] aero seat the yolks of three ego nd stir them into a quart of whites of the eggs, beaten light. This batter will take about three hours to rise. Bake the cakes ... From The National Cookery Book, 1876, page 181. | |
| The Cook's Own Book (1832) | I'aste |
with (lour, milk, salt and yeast; let sometime in a warm place to ti-nnent; cut the pa-le piecea of wh.ii !/ MHI i please, and Ixiil them a let cut two, and Hk them in ... From The Cook's Own Book, 1832, page 113. | |
| Bohemian-American Cook Book (1915) | I'Openim |
Roll bacon strips in ground cloves, pepper and salt, then interlard pounded beef well with it, place lard with parsley, carrot and a few ba7/ leaves. the meat begins to ... From Bohemian-American Cook Book, 1915, page 50. | |
| The Cook's Own Book (1832) | Ibid, with Almonds |
The ingredients for biscuit are the same as above, with the addition of four eggs, and half a pound of bitter almonds: the almonds, then wash, drain, and dry them in a ... From The Cook's Own Book, 1832, page 310. | |
| Common Sense in the Household (1871) | ICE "Waffles |
{JVo. 1). i^ 1 cup boiled rice. Lard, the size of a walnut. " " Flour for a thin batter. From Common Sense in the Household, 1871, page 306. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | If the |
oven is too slow, it will be soft and clammy; if too quick, it not time to rise as high as it ought to do. In making the best puff-paste, try to avoid using more flour ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 23. | |
| The Cook's Own Book (1832) | ikese, Roasted |
of fat clieese, mix it the volks of two ei^s, of grated oread, and three ounces of butter; beat the w h-i!e well in a mortar, with a dessert gpoonfil of mustard, and a ... From The Cook's Own Book, 1832, page 93. | |
| The Cook's Own Book (1832) | Imiter with |
the Hour, till well little warm ' and a quarter of a pint of fresh gixxd yeast, and work it light smooth cut I off nearly one-third of the paste, to form the sheet or ... From The Cook's Own Book, 1832, page 75. | |
| The Boston Cooking-School Cook Book (1896) | Imperial Muffins |
1 cup scalded milk \% cups flour ^ cup sugar 1 cup corn meal % teaspoon salt ^ cup butter y^ yeast cake dissolved in ^ cup lukewarm water Add sugar and salt to milk; ... From The Boston Cooking-School Cook Book, 1896, page 103. | |
| Fifty-Two Sunday Dinners (1913) | Imperial Rings |
Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) gS, Forth Sundey 52 Sunday ... From Fifty-Two Sunday Dinners, 1913, page 104. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Imperial Sticks |
Cut stale bread in onethird-inch slices, remove crusts, sparingly, and cut in Place in pan and bake in a moderate oven until delicately browned. Cut stale bread in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 101. | |
| Fifty-Two Sunday Dinners (1913) | Imperial Sticks |
Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with butter. Cut slices in one-third inch strips, put, on a tin sheet and bake until a ... From Fifty-Two Sunday Dinners, 1913, page 19. | |
| The Cook's Own Book (1832) | In Bread |
nice shaped loaf, of about a pound weight; make a hole at one end, through which lake out all ilie crumbs, rub the crust over with a little butter or lard, and set it in ... From The Cook's Own Book, 1832, page 179. | |
| Manual for Army Cooks (1896) | In the |
morning beat in salt and half remaining flour, and use flour left for kneading bread on board. Knead twenty minutes to half an hour. Put dough back in bowl and cover. ... From Manual for Army Cooks, 1896, page 162. | |
| The Cook's Own Book (1832) | In-own |
Take them out of the pan. pour off the tatter, and strew over them grated bread, seasoned with minced parsley and lemon thyme, lemon-peel and nutmeg, pep|x>r, and Put ... From The Cook's Own Book, 1832, page 278. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Indian Batter Cakes |
A quart of sifted indian meal, ) j A handful of wheat flour, sifted, 5 mixea - Three egs, well beaten. Two table-spoonfuls of fresh brewer's yeast, or four of home-made ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 86. | |
| Directions for Cookery, in Its Various Branches (1837) | Indian Batter Cakes.—mix |
together a quart of sifted Indian meal, (the yellow meal is best for all purposes,) and a handful of wheat flour. Warm a quart of milk, and stir it a small tea-spoonful ... From Directions for Cookery, in Its Various Branches, 1837, page 370. | |
| The National Cookery Book (1876) | Indian Bread |
ake a weak ley from wood ashes. C quarts yellow corn with the ley, and boil it about five minutes to drain Chen pound it in a wooden mortar, and The f.. |;: coarser ... From The National Cookery Book, 1876, page 148. | |
| Housekeeping in Old Virginia (1879) | Indian Bread |
Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the ... From Housekeeping in Old Virginia, 1879, page 68. | |
| The Creole Cookery Book (1885) | Indian Bread |
Mix (as for a thick gruel) Indian meal and cold water; stir the mixture into boiling water, let it boil 4 hour; stir in a little salt; take it from the fire; let it ... From The Creole Cookery Book, 1885, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Indian Bread |
1)^ cups Graham flour 1 teaspoon salt 1 cup Indian meal *^ cup molasses ^ tablespoon soda \% cups milk Mix and steam same as Boston Brown Bread. From The Boston Cooking-School Cook Book, 1896, page 90. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Indian Griddle Cakes |
i pint of Indian meal Put the Indian into a bowl, and pour over it enough boiling water to scald it; do not make it let stand until cool.; very light (do not separate ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. | |
| The Creole Cookery Book (1885) | Indian Meal Griddle Cakes |
One pint bow] of Indian meal, 1 of flour, 1 quart of milk, a little salt, a good sized cup of yeast. From The Creole Cookery Book, 1885, page 127. | |
| The National Cookery Book (1876) | Indian Muffins |
To one quart of Indian meal allow three eggs, well beaten; warm a quarter of a pound of butter in a pint of milk, and stir eal, with enough warm water to make it a ... From The National Cookery Book, 1876, page 200. | |
| The Creole Cookery Book (1885) | Indian Muffins |
Stir into 1 quart of boiling water as much cornmeal as will make a nice batter; when warm, putin as much flour as will make a stiff batter; add 4a teaspoonful of salt, ... From The Creole Cookery Book, 1885, page 111. | |
| The Good Housekeeper (1841) | Indian Slapjacks |
Mix one pint of sifted indian meal and four large spoonfuls of wheat flour into a quart.of new milk, add four eggs beaten, and a little salt. Bake them ona griddle like ... From The Good Housekeeper, 1841, page 106. | |
| Mrs. Hale's New Cook Book (1857) | Indian Slappers.—Take |
1 quart of Indian meal, 2 quarts of milk, and 4 eggs; beat the eggs and put them into the milk, and in the meal a no rising and may be made before they are to be baked. ... From Mrs. Hale's New Cook Book, 1857, page 424. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Indian Waffles |
Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of ‘butter, half a teaspoonful of baking powder, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 372. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Individual Strawberry Shortcakes |
Mix and sift twice two cups of flour, one-fourth of a cup of sugar, four level teaspoons of baking powder, a pinch of nutmeg and one-fourth of a teaspoon of salt; rub in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 180. | |
| The National Cookery Book (1876) | InpIAN Batrer Cakes |
One quart of bolted Indian meal, one teacupful of flour, on quart of milk, one teaspoonful of salt, four spoontuls of yeast and three eggs. Put the yeast and salt into ... From The National Cookery Book, 1876, page 201. | |
| The Dixie Cook-Book (1883) | Inpian Pancakes |
One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling water until a little thinner than mush; let stand until cool, aid the yolks of four eggs, ... From The Dixie Cook-Book, 1883, page 58. | |
| The New England Cook Book (1905) | Invalid Diet |
' too brown, a couple of thin slices of bread; put them on a warm plate and pour over boiling water; cover quickly with another plate of the same size, and drain the ... From The New England Cook Book, 1905, page 323. | |
| The International Cook Book (1906) | Ion. Flanc Anglaise |
Roll out on a lightly floured table a half pound pie paste (No. 117). Line a deep pie plate, lightly buttered, press down the paste around the edges of the dish, trim ... From The International Cook Book, 1906, page 311. | |
| The National Cookery Book (1876) | IpAno Mrners’ BREAD |
Take two quarts of self-raising flour, add a teaspoonful of salt and nearly one quart of water. Mix these together with a spoon, and when the batter is free from lumps, ... From The National Cookery Book, 1876, page 145. | |
| Manual for Army Cooks (1896) | Iroly-poly |
5 ounces suet. 1 pint jam or jelly. Free suet from fiber and skin and chop fine; add salt and flour. Mix well and add gradually enough cold water to make it stick ... From Manual for Army Cooks, 1896, page 176. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Iron and Steel Ware |
1 griddle 2 dripping-pans, large size 2 dripping-pans, small size 6 bread pans, 4x6 Boston brown-bread mould waffle iron French roll pan porcelain-lined preserve kettle ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 561. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Is the |
best piece to alamode. The shoulder clod is good and comes cheaper, also good stewed without any spices. For five Ibs. of beef soak about a pound of bread in cold water, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 20. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Italian Bread |
of butter, one pound of powdered sugar, one pound and two ounces of eight eggs, half a pound of citron and lemon peel. Mix as pound If the mixture begins to curdle, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 186. | |
| German National Cookery for American Kitchens (1904) | Iv. Bread |
145. Rolls or Hilk Bread. To 1 quart of fresh milk take 4 pounds of flour, yeast and a little salt. Set the flour in a warm place for a few hours, and have the milk ... From German National Cookery for American Kitchens, 1904, page 484. | |
| The Cook's Own Book (1832) | Ixitter, and |
an i-^ to cover anv fruit tart. PEA PEA quantities of flour, of butter, and of pounded and sifted loaf-sugar; rub the butter with the in and rub it together it roll out; ... From The Cook's Own Book, 1832, page 181. | |
| Mrs. Hale's New Cook Book (1857) | I’astrt |
Liquid puddings are best boiled by placing the mould or basin in a stew-pan, hot water enough to the pud ding without boiling over. As a general rule, however, puddings ... From Mrs. Hale's New Cook Book, 1857, page 321. | |
| The American Frugal Housewife (1829) | J and |
all kneaded well together, about as stiff as white bread. Put in half a pound of currants, or raisins, with the butter, if you choose. stand in the pan two or three ... From The American Frugal Housewife, 1829, page 81. | |
| The Kansas Home Cook-Book (1874) | J. Brown |
One cup of one cup of molasses, one tablespoon of butter, one tablespoon of ginger, one tablespoon of cinnamon, one teaspoon of soda, dissolved in three tablespoons of ... From The Kansas Home Cook-Book, 1874, page 161. | |
| Presbyterian Cook Book (1873) | J. F. Edgar |
;; three fourths pound of butter; two cups of sugar; one pint of potato yeast; mix with flour to a batter. light, make into a soft dough; let again; then out, cut, and ... From Presbyterian Cook Book, 1873, page 104. | |
| The Picayune Creole Cook Book (1901) | Jambon Grillé |
6 or 8 Thin Slices of Boiled Ham. 6 or 8 Slices of Buttered Toast. Always use boiled ham for broiling. Slice it about a half inch thick, according to the number to be ... From The Picayune Creole Cook Book, 1901, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jamestoum, N. Y |
Every-DaAY Rots. ' Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| Mrs. Owen's Illinois Cook Book (1871) | Jane Iles |
One pint New Orleans molasses, Two tablespoonsful butter, Three pint? and a half flour, Two tablespoonsful ginger, Half pint sour milk, One tablespoonful soda. Raised ... From Mrs. Owen's Illinois Cook Book, 1871, page 228. | |
| Mrs. Hale's New Cook Book (1857) | Janket, Devonshire |
leo cream ! brown broad cream, strawberry vanilla cochineal, coloring for.368 water ices water Ices generally...369 currant water lemon water orange water red currant ... From Mrs. Hale's New Cook Book, 1857, page 509. | |
| Common Sense in the Household (1871) | Jelly Fritters |
1 scant cup sponge-cake crumbs—very fine and dry, 1 cup boiling milk. 2 tablespoonfuls powdered sugar. 1 teaspoonful corn-starch, wet in a little cold milk. 2 ... From Common Sense in the Household, 1871, page 417. | |
| The White House Cook Book (1887) | Jelly Fritters |
MAKE a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light; put a tablespoonful of lard or beef fat in a frying or omelet pan, add ... From The White House Cook Book, 1887, page 405. | |
| The International Cook Book (1906) | Jelly Fritters |
Prepare a lobster forcemeat (No. 201). Cut the shells of the three lobsters saved from Sunday, into equal halves, lengthwise; lightly WEDNESDAY, FIRST WEEK OF APRIL 367 ... From The International Cook Book, 1906, page 384. | |
| Common Sense in the Household (1871) | Jelly or Jam Pancakes |
A batter as above. When the pancakes are fried, lay upon a hot plate, spread qxiickly with nice jam or jelly, and roll up neatly upon the preserves. Sj^rinkle lightly ... From Common Sense in the Household, 1871, page 419. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jelly Roll |
To three well-beaten eggs add one cupful of powdered sugar and one cupful of flour; stir well, and add one teaspoonful of cream of tartar, half a of in teaspoonsful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 262. | |
| Housekeeping in Old Virginia (1879) | Jelly Roll |
1 cupful flour. \ teaspoonful soda, dissolved in milk. Bake in pie-pans, spread with acid jelly, roll up in a compact form.— Jfrs. B. 388 sweetmeat pudding — transpaeent pudding. From Housekeeping in Old Virginia, 1879, page 395. | |
| The Woman Suffrage Cook Book (1886) | Jelly Roll |
' One cupful sifted flour, two-thirds cupful sugar, one tea spoonful baking powder, one-half teaspoonful salt, two eggs, two large spoonfuls rich milk; beat thoroughly ... From The Woman Suffrage Cook Book, 1886, page 105. | |
| Rumford Complete Cook Book (1908) | Jelly Roll |
3 tablespoons cold water. K teaspoon salt. Beat the eggs and sugar till quite thick; add the water, then the flour, salt and baking powder sifted twice. From Rumford Complete Cook Book, 1908, page 163. | |
| Larkin Housewives' Cook Book (1915) | Jelly Roll |
Beat three eggs very Add one cup of sugar gradually. Sift one cup flour with one teaspoon baking powder and onefourth teaspoon salt, add two tablespoons milk and mix ... From Larkin Housewives' Cook Book, 1915, page 79. | |
| Aunt Babette's Cook Book (1889) | Jelly Roll or Layer |
Take eight eggs, two cups of sugar and beat for half an hour. Then add two cups of flour and one-half teaspoonful of baking powder, sifted in flour. Add also two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 343. | |
| The Woman Suffrage Cook Book (1886) | Jennie W. Smith |
Dark Bread Pud g. Stale loaf of baker’s bread, sliced and buttered; lay in deep pudding-dish with raisins between each slice; cover with a custard made with two quarts ... From The Woman Suffrage Cook Book, 1886, page 71. | |
| The Woman Suffrage Cook Book (1886) | Jennie’s Sally Lunn Gems |
One egg, two tablespoonfuls' of sugar, two of melted but ter, one cup of milk, two cups of flour, one. teaspoonful of cream of tartar, and one-half teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 26. | |
| Housekeeping in Old Virginia (1879) | Jenny Lind Bread |
1 quart of sifted flour. A lump of butter the size of an egg. 2 teacups of milk. l-J teaspoonfuls of soda. 2 teaspoonfuls of cream of tartar. Bake twenty minutes. — Mrs. L. From Housekeeping in Old Virginia, 1879, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jeux Ro |
One cup flour, one of sugar, four table-spoons melted: butter, two table-spoons water, three eggs, two level tea-spoons cream tartar, and one of soda sifted in the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 71. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Jewish Housekeepers’ Cookery Book. Tt |
WAFERS.—Dry the flour well, mix a little pounded sugar and a little ground mace together, then make it into a thick batter, with cream; butter the wafer irons, let them ... From Jewish Cookery Book, on Principles of Economy, 1871, page 83. | |
| Mrs. Owen's Illinois Cook Book (1871) | Jffush Muffins |
Four tablespoonsful mush, One tablespoonful lard or butter, Six seperately, the light, and added last. the consistency of Bake in muffin pans quickly. Scald one ... From Mrs. Owen's Illinois Cook Book, 1871, page 150. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ji Rich Bread Pudding |
Cut a loaf of baker's bread into thin spread butler on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 89. | |
| Common Sense in the Household (1871) | Johnny Cake |
1 teacupful sweet milk. " buttermilk. *' Enough meal to enable you to roll it into a sheet lialf an inch thick. Spi'ead upon a buttered tin, or in a shallow pan, and ... From Common Sense in the Household, 1871, page 299. | |
| Mrs. Owen's Illinois Cook Book (1871) | Johnny Cake |
Two teacupsful Indian meal, Half a teacupful flour, Two teacupsful sweet milk, One tablespoonful molasses, One teaspoonful of soda. Bake in a hot oven. "Will be light. From Mrs. Owen's Illinois Cook Book, 1871, page 142. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Johnny Cake |
i pint of buttermilk i pint of Indian meal 2 tablespoon fuls of melted i teaspoonful of saleratus or soda all together until light, add them to the buttermilk, then add the From Mrs. Rorer's Philadelphia Cook Book, 1886, page 353. | |
| Camp Cookery (1910) | Johnny Cake |
1 quart meal, 1 teaspoon fill pint icarm (but not scalding) water (l^/^ for old meal). Stir together until light. Bake to a nice brown all around forty-five minutes), ... From Camp Cookery, 1910, page 128. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Johnny-cake |
Two-thirds teaspoon of soda, three table-spoons of sugar, one teaspoon of cream of tartar, one egg, one cup of sweet milk, six tablespoons of Indian meal, three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| The Kansas Home Cook-Book (1874) | Judd, Wyandotte |
of lard or butter, six tablespoons of sugar, flour enough to roll nicely, and cook like dough nuts; cut in any shape desired. From The Kansas Home Cook-Book, 1874, page 166. | |
| Aunt Babette's Cook Book (1889) | Kaffee Kuchen |
Butter your long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it raise about half an hour before baking, then brush it well with melted ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 377. | |
| The Dixie Cook-Book (1883) | Kalb, Mo |
BreaD wirH Rice. Three tea-cups rice-flour, one of wheat-flour, one heaping teaspoon cream of tartar rubbed in flour, two well-beaten eggs, a tablespoon butter, one-half ... From The Dixie Cook-Book, 1883, page 31. | |
| The Creole Cookery Book (1885) | Kendall Cakes |
To 14 Ibs. of white sugar add 2 eggs, 1 teaspoonful of soda, 4 pint of milk, } lb. of butter, some mace, a little wine; these ingredients to be well beaten with a ... From The Creole Cookery Book, 1885, page 147. | |
| Mrs. Owen's Illinois Cook Book (1871) | Kentucky Yeast for French Rolls |
Boil six large potatoes; mash them fine in the water in which they were boiled; add a small teacupful of sugar, a teacupful of yeast, let it rise in a moderately warm ... From Mrs. Owen's Illinois Cook Book, 1871, page 149. | |
| Bohemian-American Cook Book (1915) | Ki'upicmj |
sviieh. two add two a of salt, nutmeg and to Now add slowly and to form a as for pancakes. Butter a pie plate, pour the it, and bake quickly. When done, cut into ... From Bohemian-American Cook Book, 1915, page 215. | |
| Housekeeping in Old Virginia (1879) | KicE Bread |
1 pint sweet milk. 1 teacup boiled rice. 2 teacups sifted corn meal. ^ teacup melted butter. I" teaspoonful salt. Bake in a very hot oven, using buttered iron muffin moulds. From Housekeeping in Old Virginia, 1879, page 68. | |
| The International Cook Book (1906) | Kingfish Saute, Meuniere |
Hashed Creamed Potatoes (220) Rice Griddle Cakes (221) 772. OMELETTE WITH ANCHOVIES Cut twelve oil anchovies into quarter-inch even pieces and place in a bowl. Carefully ... From The International Cook Book, 1906, page 238. | |
| Aunt Babette's Cook Book (1889) | Kinsley's Muffins |
Mix one pint of milk with six well-beaten eggs, a good pinch of salt, one tablespoonf ul of sugar, one quart of flour with three teaspoonfuls of baking powder; sift ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. | |
| Larkin Housewives' Cook Book (1915) | Knead and |
roll out one-half inch thick, cut with large biscuit cutter, put a piece of butter size of a pea in center of one half and fold over. Place in greased pan allowing ... From Larkin Housewives' Cook Book, 1915, page 62. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Knickerbocker Supreme of |
(breast meat) from two young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in butter until delicately browned. in a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 64. | |
| Bohemian-American Cook Book (1915) | Kolclcl'ij |
z máselného tsta. leat of cream, when add one teaspoon of sugar and one and a half cakes of compressed yeast, mix smooth and set in a warm to Mix two and of a cup of a ... From Bohemian-American Cook Book, 1915, page 248. | |
| Aunt Babette's Cook Book (1889) | Kraut Kugel |
Chop up cabbage and let stew in fat slowly until quite brown. Do this the day previous to using. Next day mix in with the stewed cabbage, a quarter of a loaf of soaked ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 277. | |
| Bohemian-American Cook Book (1915) | Krelil'e |
holáhy. Sift a quart of flour on the bread board, it of fresh firm butter, work the butter into the flour, gather into a heap, make a well in the middle, drop it six of ... From Bohemian-American Cook Book, 1915, page 249. | |
| Gulf City Cook Book (1878) | Kub the |
the butter, sugar, and flour together; then wet with the milk and roll out thin. Flavor to suit the taste. From Gulf City Cook Book, 1878, page 147. | |
| The Woman Suffrage Cook Book (1886) | L. Moreland |
other’s Election Cake. Five pounds flour, six eggs, two pounds sugar, one pint yeast, three-fourths pound butter, one quart sweet milk, three-fourths pound lard, six ... From The Woman Suffrage Cook Book, 1886, page 99. | |
| The Epicurean (1894) | LAEGE PIECES |
(3628). BASKETS TILLED WITH CANDIED FRUITS, OR ICE CREAM FRUITS (CorbeiUes Gamies de Fruits, ou de Fruits en Glace), Take some ordinary nougat (No. 3631) and roll it out ... From The Epicurean, 1894, page 900. | |
| The National Cookery Book (1876) | Lafayette Ginger Bread |
H; f | r, half a pound of sugar, a pint ¢ molasses, six « of cloves and cinnamon two teaspoonfuls eacl um spoon ls and a half of ginger the sp S should be 1 l,) a heaped ... From The National Cookery Book, 1876, page 272. | |
| Housekeeping in Old Virginia (1879) | Lapland Bread |
1 quart of cream. Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in ... From Housekeeping in Old Virginia, 1879, page 53. | |
| Rumford Complete Cook Book (1908) | Larchmont Muffins |
1 tablespoon melted butter. add the sugar, then the beaten yolks of and thoroughly and in the stiffly-beaten whites of the fill greased pans and bake about twenty ... From Rumford Complete Cook Book, 1908, page 138. | |
| The Picayune Creole Cook Book (1901) | Lard for Frying |
Beat the egg and sugar well, and add the milk. Have ready the slices of stale bread, cut in diamond shapes or square, and let them soak for about a half hour in the ... From The Picayune Creole Cook Book, 1901, page 369. | |
| Directions for Cookery, in Its Various Branches (1837) | Larded Sweet-breads |
Parboil three or four of the largest sweet-breads you can get. This should be done as soon as they are brought in, as few things spoil more rapidly if not cooked at ... From Directions for Cookery, in Its Various Branches, 1837, page 106. | |
| Larkin Housewives' Cook Book (1915) | Larkin Graham |
Larkin Bread Flour, one-half teaspoon salt, one-half cup sugar, and three tablespoons softened lard. Beat one egg light, put one teaspoon soda into one cup thick sour ... From Larkin Housewives' Cook Book, 1915, page 61. | |
| Larkin Housewives' Cook Book (1915) | Larkin Oatmeal Bread |
Put two cups Larkin Rolled Oats into bread-mixer, two teaspoons salt, scant one-half cup Larkin Molasses, three tablespoons lard, add one quart boiling water. When cool ... From Larkin Housewives' Cook Book, 1915, page 60. | |
| Rumford Complete Cook Book (1908) | Last of |
all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moderate oven about twenty minutes. From Rumford Complete Cook Book, 1908, page 139. | |
| Common Sense in the Household (1871) | Lay a |
small, heavy j^late upon them to prevent them from floating, and satxii-ate them gi'adually with a hot custard made of the milk heated almost to boiling, then taken from ... From Common Sense in the Household, 1871, page 392. | |
| The New England Cook Book (1905) | Lay in |
rows in the dripping-pan, sprinkle with salt, and baste well with butter, then with butter and water. When they begin to brown, cut as many slices of bread as are birds. ... From The New England Cook Book, 1905, page 82. | |
| Common Sense in the Household (1871) | Lay in rows in the |
dripping-pan, or tie upon a spit, sprinkle with salt, and baste well with butter, then with butter and water. When they liegin to brown, which will be in about ten ... From Common Sense in the Household, 1871, page 180. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Leaven Biscuit |
Save a piece of leaven from the light bread you mix.or make up over night, the size of a tea-cup; mix leaven up soft in water, add half a pint of flour to it, one ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. | |
| The Cook's Own Book (1832) | Leipzeger Pancakes |
Beat well the whites of four, and the yolks of eight eggs, and add, by a pound of pounded loaf sugar, a pint and a half of sweet cream just warmed, pound of clarified ... From The Cook's Own Book, 1832, page 154. | |
| Aunt Babette's Cook Book (1889) | Lemon Fritters |
Beat up the yelks of five eggs, with half a cup of pulverized sugar, add a pinch of salt, and the grated peel of a lemon, a little grated nutmeg and a pinch of ground ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. | |
| The Dixie Cook-Book (1883) | Lemon Swaps |
A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., Springfield. From The Dixie Cook-Book, 1883, page 102. | |
| The Corn Cook Book (1918) | Lemon Syrup |
1 cup sugar tablespoon lemon juice li cup A slight grating lemon rind 1 teaspoon butter Boil water, sugar and lemon peel it slightly thickens; add butter and lemon ... From The Corn Cook Book, 1918, page 42. | |
| The White House Cook Book (1887) | Lemon Toast |
THIS dessert can be made very conveniently without much preparation. Take the yolks of six eggs, beat them well and add three cupfuls of sweet milk; take baker's bread, ... From The White House Cook Book, 1887, page 403. | |
| Presbyterian Cook Book (1873) | Lena Vignos |
For six loaves of bread take three pints of warm water; one cent's worth of brewer's yeast; set it in the evening. In the morning add one teacupful of Orleans molasses ... From Presbyterian Cook Book, 1873, page 102. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lentil Rolls |
y? cup of lentils ^ cup of chopped uncooked y2 cup of rice veal or chicken YV cup of chopped ham of 1 2 nice vine leaves coriander seed Boil the lentils as in the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 297. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Lentil Rolls |
1 c lentils 1 egg Y2 tbsp chopped onion 3^ tsp paprika 1 tbsp ketchup Soak, and cook lentils until tender, drain and put through meat chopper. Combine ingredients. in ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. | |
| The Dixie Cook-Book (1883) | Lepanon Rusk |
One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, ... From The Dixie Cook-Book, 1883, page 40. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lesanon Rusk |
One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together, when raised light add half cup butter or lard, and flour to make a soft dough, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 27. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xiv.— Baking |
starch during digestion, namely, its conversion into sugar. This gives a sweet, nutty flavor and a light, spongy texture, very different from those of soda It is, when ... From Boston School Kitchen Text-Book, 1887, page 189. | |
| Mrs. Hale's New Cook Book (1857) | Let the |
whole simmer gently from four to five hours, or longer should the ham be very large. lift rind, and sprinkle over it some fine crumbs, or raspings of bread mixed a ... From Mrs. Hale's New Cook Book, 1857, page 181. | |
| Mary Elizabeth's War Time Recipes (1918) | Liberty Bread |
2 cups bread crumbs 1 cup cornmeal 84 cup molasses 2 cups buttermilk 3 teaspoons soda 1 cup boiling water Mix the bread crumbs, cornmeal and molasses. Add the buttermilk ... From Mary Elizabeth's War Time Recipes, 1918, page 143. | |
| Housekeeping in Old Virginia (1879) | Light Biscuit |
Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly. — Mrs. Dr. S. From Housekeeping in Old Virginia, 1879, page 51. | |
| Gulf City Cook Book (1878) | Light Bread |
of flour, one pint of boiled milk, one ta9,7 ble-spoonful of lard, one table-spoonful of sugar, tea-spoonful of salt, three of yeast in a water; put the sugar and salt ... From Gulf City Cook Book, 1878, page 114. | |
| Housekeeping in Old Virginia (1879) | Light Bread |
2 quarts of flour. 1 teaspoonful of sugar. Half a teacup of yeast. One egg, well beaten. ] pint of water. Sift the flour and divide it into three parts. Mix one third in ... From Housekeeping in Old Virginia, 1879, page 39. | |
| La Cuisine Creole (1885) | Light Bread, Invariably Good |
Take nine pint cups of flour, one pint cup of good yeast made from hops, two pint cups of warm water and a pint cupful of warm milk. Make into a sponge, let this rise; ... From La Cuisine Creole, 1885, page 134. | |
| The Creole Cookery Book (1885) | Light Cakes |
One pint of milk, 4 potatoes, a piece of butter the size of an egg, a little salt; pass the potatoes through a cullender with the milk, and then mix enough flour in it ... From The Creole Cookery Book, 1885, page 125. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Light Doughnuts |
One and a half pints of milk warmed, threeof a pound of sugar, half a pound of butter and one nutmeg; make a sponge of these over-night with flour, putting in one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 216. | |
| The Creole Cookery Book (1885) | Light Ginger Bread |
Two lbs. of flour, 1 lb. of butter, $ lb. of sugar, 1 pint of molasses, 6 eggs; dissolve a teaspoonful of soda in the juice of a lemon, add the rind, and bake it in cake ... From The Creole Cookery Book, 1885, page 154. | |
| The Creole Cookery Book (1885) | Light Ginger Bread |
Take 2 lbs. of flour, 1 Ib. of butter, 4 lb. of sugar, 1 pint of molasses, 6 eggs, dissolve 1 teaspoonful of soda in the juice of a lemon, add the rind, and bake in cake ... From The Creole Cookery Book, 1885, page 154. | |
| Gulf City Cook Book (1878) | Light Rolls |
a large spoonful of yeast, the same quantity of lard; mix with warm water to a soft dough well, and let it rise all night in a warm place. Make out in rolls in the ... From Gulf City Cook Book, 1878, page 113. | |
| Mrs. Hale's New Cook Book (1857) | Light Rolls.—Take |
lb. of flour, and rub in it a little butter and salt; mi.x as much milk and yeast in it as will wet it; knead them; it is light, knead it again the rolls 1 hour before ... From Mrs. Hale's New Cook Book, 1857, page 417. | |
| The Kansas Home Cook-Book (1874) | Light.—White |
one-half cup, butter one-half cup, baking one eggs, whites, three cups of flour. Da.rk.—Brown one cup, molasses, cup, cup, cup, one teabaking powder, of Richards' Queen ... From The Kansas Home Cook-Book, 1874, page 131. | |
| The Creole Cookery Book (1885) | Lightened Loaf |
Two lbs. of flour, 1 pint of sugar, 1 pint of raisins, 4 Ib. of butter, 5 eggs, 4 pint of yeast, 4 pint of milk, 1 nutmeg; mix a part of the flour, milk and yeastat ... From The Creole Cookery Book, 1885, page 109. | |
| Presbyterian Cook Book (1873) | Lilly Boot Poultice |
Pound the roots of the sweet white lilly, and put them on to boil in rich milk soft, thicken with bread crumbs This is a most valuable poultice for a gathering. From Presbyterian Cook Book, 1873, page 165. | |
| War Economy in Food (1917) | Liquid Yeast |
1 inedium-sized potatoes. 1 quart hot water. Vi cup sugar. 1 cake dry softened in cup of warm water, or 1 cake of compressed yeast. Wash, pare, and cook the potatoes in ... From War Economy in Food, 1917, page 18. | |
| The Southern Cookbook (1912) | Little Bread Pudding |
Steep the crumbs of a penny loaf in about a pint of warm: when soaked, beat six eggs, whites, and yolks, and mix with the bread, and warmed, orange-flower water, a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. | |
| Fifty-Two Sunday Dinners (1913) | Little Cream Biscuit |
2 cups pastry flour. Y{ teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 34 cup of rich cream. Process: Mix and sift flour, salt and baking powder. Rub ... From Fifty-Two Sunday Dinners, 1913, page 184. | |
| Mrs. Owen's Illinois Cook Book (1871) | Little Milk |
for Breakfast. Place on a table or slab One pound of flour, Half a teaspoonful of Two teaspoonsful of sugar, Three teaspoonsful of fresh yeast, Two ounces of butter, ... From Mrs. Owen's Illinois Cook Book, 1871, page 144. | |
| The Jewish Manual (1846) | Little Short Cakes |
Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin ... From The Jewish Manual, 1846, page 185. | |
| The Southern Cookbook (1912) | Little White Cakes |
Dry half a pound of flour, rub into it a very little pounded one ounce of butter, one egg, a few caraways, and as much milk and water as to make a paste, roll it thin, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. | |
| Bohemian-American Cook Book (1915) | Litá Hrudle |
s okoládou. Grate a fourth of it in a pan with six of of milk, mix and thick over a slow stirring or beating Cool, add two tablespoons of butter, eight yolks, beating ... From Bohemian-American Cook Book, 1915, page 207. | |
| Housekeeping in Old Virginia (1879) | Loaf Bread |
First make a batter of the following ingredients. 1 teaspoonful of sugar. A cup of water. A cup of good yeast. Set this to rise and when risen work in two pints of ... From Housekeeping in Old Virginia, 1879, page 37. | |
| The White House Cook Book (1887) | London Hot-cross Buns |
THREE cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge ... From The White House Cook Book, 1887, page 281. | |
| The Dixie Cook-Book (1883) | Lone Breagrast Routs |
Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise over night; in ... From The Dixie Cook-Book, 1883, page 43. | |
| War Economy in Food (1917) | Long Process |
1. Soften the yeast in ^ cup of lukewarm water. Add f cup of white Beat thoroughly, cover, and if the sponge is to stand over night, let rise at room temperature (about 65° to 70"^ From War Economy in Food, 1917, page 19. | |
| War Economy in Food (1917) | Long Process |
Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl. Cool slowly. Add the yeast and 1 cup of Cover and allow the sponge to rise ... From War Economy in Food, 1917, page 20. | |
| War Economy in Food (1917) | Long Process |
Scald the liquid, cool to lukeAvarm, add the salt, yeast, and half the flour. Beat thoroughly, cover and let rise until very light. From War Economy in Food, 1917, page 21. | |
| War Economy in Food (1917) | Long Process |
Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the Beat thoroughly, cover and let rise until very light. Then add the remainder of the ... From War Economy in Food, 1917, page 21. | |
| War Economy in Food (1917) | Long Process |
Follow the directions given for the long process under corn-meal bread, making the sponge with part of the liquid and flour, salt and When light add the rest of the ... From War Economy in Food, 1917, page 22. | |
| The National Cookery Book (1876) | LOowELL Brown BREAD |
Three teacupfuls of Indian meal; two teacupfuls of rye meal; half a teacupful of molasses; one teaspoonful salt, and one of soda. Mix in a little less than a quart of ... From The National Cookery Book, 1876, page 172. | |
| The Dixie Cook-Book (1883) | Louise M. Lincoln |
Qua on Toast. Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, ... From The Dixie Cook-Book, 1883, page 174. | |
| The Creole Cookery Book (1885) | Love Knots |
Take 3 eggs, 5 spoonfuls of white sugar, 4 teaspoonful of soda dissolved in 2 teaspoonfuls of cold water, 1 tablespoonful of butter, and flour enough to roll; cut the ... From The Creole Cookery Book, 1885, page 139. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowifey's Cook Book |
When melted, add one half cup cream or ale. Stir vigorously until smooth, and pour over hot buttered crackers or toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 364. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Premium |
2 cups flour and enough more flour Chocolate, grated to roll out. 1 tablespoon milk Mix in the order given, toss on to a floured board, and roll to an inch in thickness. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 296. | |
| Housekeeping in Old Virginia (1879) | Lunch Bread |
3 tablespoonfuls of sugar. 1 cup of milk and a little salt. Bake in a flat pan in a quick oven. To be eaten hot with butter.— Jfrs. I. H. From Housekeeping in Old Virginia, 1879, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Luncheon Holla |
^ cup scalded milk 2 tablespoons melted butter, 2 tablespoons sugar 1 egg % teaspoon salt Few gratings from rind of }^ yeast cake dissolved in lemon 2 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 95. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Luncheon Rolls |
yi cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg }4 yeast cake dissolved in 2 tablespoons lukewarm water Add sugar and salt to milk; when ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 64. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Luncheon Rolls |
Add one and teaspoon salt to one-half cup scalded milk; when lukewarm, add one-half yeast cake in two lukewarm and fourths cup flour. let rise, then add two tablespoons ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 241. | |
| Mrs. Beeton's Book of Household Management (1861) | Luncheon Sweets |
i. Bachelor's Puddings. 2. Chocolate Eclairs. 3. Snowdon Puddings. 67 LL* i. Sweet Pastry. 2. Gooseberry Tart. 3. Cherry Tartlets. then pour it over the biscuits, pile ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Kansas Home Cook-Book (1874) | M. E. Branham, Kansas |
Two eggs, butter the size of an egg, one of flour, two and a half tablespoons baking powder, one pint sweet milk. This bread must be mixed together quickly, and baked in ... From The Kansas Home Cook-Book, 1874, page 28. | |
| The Kansas Home Cook-Book (1874) | M. J. Houts |
To have good bread one must have good cast iron gem pans, and a hot oven, Stir graham flour into soft, cold water, making a batter a trifle thicker than for griddle; the ... From The Kansas Home Cook-Book, 1874, page 40. | |
| Housekeeping in Old Virginia (1879) | Madison Cakes |
Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board ... From Housekeeping in Old Virginia, 1879, page 58. | |
| The Epicurean (1894) | Maitre-d'Hotel |
Pare well the minion flllets from the mutton; cut them lengthwise through their thickness, pare and season with salt, then bread-crumb them English style (No. 13), and ... From The Epicurean, 1894, page 553. | |
| Directions for Cookery, in Its Various Branches (1837) | Make a |
hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two of the fresh yeast. Mix the flour ... From Directions for Cookery, in Its Various Branches, 1837, page 371. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make a |
two cups of stale bread, a quarter-pound of a of and a quarter-teaspoonful of pepper, mixed well together. Stuff the space from which the crop was room for the filling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 222. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make a |
well in the center, put it the yolks of two eggs and a Mix the flour gradually the yolks. Work until the dough thus produced is perfectly free from stickiness; now roll ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 380. | |
| Camp Cookery (1910) | Make a |
glorified biscuit dough by mixing thoroughly 1 teaspoonful baking powder, % teaspoonful salt, rubbing in of lard still, half-and-half of butter and lard), and making ... From Camp Cookery, 1910, page 157. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Make the |
nut cream by mixing peanut butter with cold water and heating to the consistency of thick cream. While the nut cream is hot, stir in the hot corn meal. Beat thoroughly. ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. | |
| Aunt Babette's Cook Book (1889) | Making Dough |
In the first place see that the yeast you are going to use is strictly fresh. Dissolve two cents' worth of compressed yeast in a cup half filled with lukewarm milk, add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 366. | |
| The Boston Cooking-School Cook Book (1896) | Malaga Boats |
Roll puff or plain paste oneeighth inch thick, line IndiTidual boat-fihaped tins, prick, and half flU witk rice or barley MBBINGUES 479 to keep pastry in desired shape. ... From The Boston Cooking-School Cook Book, 1896, page 554. | |
| Aunt Babette's Cook Book (1889) | Mandel Steudel |
Prepare the dough as for Apple Strudel. Elanch a pound of almonds, pound in a mortar, when dried beat the yelks of six eggs light, with one-quarter of a pound of sugar, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 302. | |
| The National Cookery Book (1876) | Mapison Mvurrrys |
Three pints of flour, two eggs, a tablespoonful of lard, two spoonfuls of sugar in a cupful of yeast; make up the muffins On e pint of flour butter, two little salt. ... From The National Cookery Book, 1876, page 183. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Nut Toast |
(For afternoon tea) Toast any dark brown bread—such as oatmeal or rye. Butter and spread with soft or shaved maple sugar. Pop in the oven to melt the sugar just a ... From Mary Elizabeth's War Time Recipes, 1918, page 142. | |
| Rumford Complete Cook Book (1908) | Maple Rolls |
IK cups flour. K teaspoon salt. \y£ teaspoons Rumford About K cup milk. Scraped maple sugar. rub in the butter the same as for Rumford From Rumford Complete Cook Book, 1908, page 137. | |
| Aunt Babette's Cook Book (1889) | Marbled Biscuit Tart |
Make a biscuit batter, like that for Biscuit Tart Cake. Divide it into five equal parts. Color one with cochineal, the other with chocolate and the third mix with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 359. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Marrow Balls |
4 tablespoons marrow salt, cayenne, nutmeg 1 egg soft bread crumbs Cook marrow in frying pan, strain, beat, add egg, seasonings, and enough bread crumbs to make of a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. | |
| The Southern Cookbook (1912) | Marrow Bones |
Cover the top with floured cloth; boil, and serve with dry toast. To Dress the Inside of a cold Sirloin of Beef Cut out all the meat, and a little fat, in pieces as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 144. | |
| The Dixie Cook-Book (1883) | Marte Biscurr |
To the well-beaten yolks of twelve eggs, add half pound of powdered or granulated sugar and half a cup of sweet milk; mix one tea-spoon baking-powder in a (scant) half ... From The Dixie Cook-Book, 1883, page 41. | |
| The Kansas Home Cook-Book (1874) | Mary McDonald^ |
Chop some lean ham fine, put it in a pan with a little pepper, a lump of butter and two eggs beaten. When well warmed, spread on hot toast well buttered, and serve. Use ... From The Kansas Home Cook-Book, 1874, page 118. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Maryland Beat Biscuit |
Take one quart of flour, add one of salt, one of lard, half tablespoonful of Dry rub the lard and butter into the until well creamed; add your water gradually in mixing ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 15. | |
| The Creole Cookery Book (1885) | Maryland Biscuit |
Take any quantity of flour the family may require, put in salt and lump of butter, or lard, rub it well in the flour; then moisten it with new milk, work it well, and ... From The Creole Cookery Book, 1885, page 124. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Maryland Biscuits |
pints of sifted flour, one tablespoonful of good lard, one of cold water, salt a stifl" dough it it cracks or blisters, then (do not cut) and make into biscuits; stick ... From Mrs. Porter's New Southern Cookery Book, 1871, page 203. | |
| The New England Cook Book (1905) | Maryland Biscuits.—Take |
pints of sifted flour, one tablespoonful of good lard, one pint of water, salt to the taste; make into a stiff dough; work it it cracks or blisters, then break, but do ... From The New England Cook Book, 1905, page 170. | |
| Cottolene, the New Shortening (c. 1890) | Maryland or Beaten Biscuit |
aspoonful salt, 1 Quart flour. Cup cold water. 2 Ounces of Cottolene. Rub the Cottoline and salt into the flour, and mix with cold water to a very stiff dough. Knead ten ... From Cottolene, the New Shortening, c. 1890, page 16. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Maryland, or Beaten Biscuit. |
1 quart flour. 44 teaspoonful salt. 44 cup lard. 1 cup cold water. Rub the lard and salt into the flour, and mix with cold water to a very stiff dough. Knead ten ... From Mrs. Lincoln's Boston Cook Book, 1884, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Maryzanp Biscurr |
Three pounds flour, one-half cup each butter and sweet lard, a little salt, water enough to mix; work an hour, roll, cut into cakes and bake.—Mrs. G. W. Hensel, Lancaster, Pa. From Buckeye Cookery and Practical Housekeeping, 1877, page 28. | |
| The Picayune Creole Cook Book (1901) | Mashed Bread Crumbs |
Clean and skin the eel and place in boiling water and vinegar till thoroughly disgorged. Cut into lengths of two inches. Wipe dry. Beat two eggs well and add mashed ... From The Picayune Creole Cook Book, 1901, page 63. | |
| The Kansas Home Cook-Book (1874) | Mather, Wyandotte |
Five tablespoons white sugar, three eggs, the size of a butternut, one half teaspoon saleratus, dissolved in two tablespoons milk, flour at your discretion, roll thin, ... From The Kansas Home Cook-Book, 1874, page 167. | |
| The Jewish Manual (1846) | Matso Cakes |
Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, ... From The Jewish Manual, 1846, page 186. | |
| The Jewish Manual (1846) | Matso Diet Bread |
Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little ... From The Jewish Manual, 1846, page 187. | |
| Housekeeping in Old Virginia (1879) | Matter Cakes made of Stale JBread |
Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour. — Mrs. H. From Housekeeping in Old Virginia, 1879, page 63. | |
| Rumford Complete Cook Book (1908) | Melt the |
butter, add the flour and blend smoothly; season, and put in the milk a at a constantly. minutes put in the cheese and, when melted, pour the toast, and in a hot oven ... From Rumford Complete Cook Book, 1908, page 77. | |
| The Italian Cook Book (1919) | Melt the |
butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs butter and eggs are incorporated to each other. Add the bread crumb and the and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 145. | |
| The Picayune Creole Cook Book (1901) | Melted Butter or uce & la Ravigotte |
Have the cutlets as thin as possible. Season highly, after beating with the rolling-pin, and roll in a weilbeaten egg and then in bread crumbs. Pat lightly with the ... From The Picayune Creole Cook Book, 1901, page 97. | |
| The Dixie Cook-Book (1883) | Mennontre Toast |
Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker’s bread, remove crust, dip slices into the eggs and ... From The Dixie Cook-Book, 1883, page 39. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mewnontre-Toasr |
Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker’s bread, remove crust, dip slices into the eggs and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 26. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Sandwiches |
Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon ... From California Mexican-Spanish Cook Book, 1914, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Milk and Water Bread |
1 cup scalded milk 1 yeast cake dissolved in 1 cup boiling water ^ cup lukewarm water 1 tablespoon lard. 6 cups sifted flour, or one cup X tablespoon butter white flour ... From The Boston Cooking-School Cook Book, 1896, page 86. | |
| Mrs. Owen's Illinois Cook Book (1871) | Milk Biscuit |
Two pounds flour, A quarter of a pound lard, One pint milk, One teacupful yeast. Put salt into the flour, then rub in the lard; add the milk and yeast, mixing well with ... From Mrs. Owen's Illinois Cook Book, 1871, page 151. | |
| La Cuisine Creole (1885) | Milk Biscuit or Rolls |
Warm a pint of milk and half a pound of butter; pour this into nearly two quarts of flour (you must take out a handful for finishing the biscuit); add two eggs and a cup ... From La Cuisine Creole, 1885, page 138. | |
| The Creole Cookery Book (1885) | Milk Biscuits |
Take 1 Ib. of sifted flour, } lb. of good butter, cut in small pieces, $ pint of new milk, warmed, and a little salt; stir this into the flour, mix well, and add a ... From The Creole Cookery Book, 1885, page 120. | |
| Common Sense in the Household (1871) | Milk Bread |
•^ teacupful of yeast. ^ lb. butter, one tablespoonful white sugar. Stir into the milk, which should be made blood-warm, a pint of flour, the sugar, lastly the all ... From Common Sense in the Household, 1871, page 282. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Milk Bread |
About two quarts of flour YZ cup of yeast or half a i teaspoonful of butter it the bread pan, add the When cool, add the yeast, and sufficient a the batter is full of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 331. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Milk Bread |
1 tablespoon lard ^ cup yeast, or ^ yeast cake Put butter, lard, sugar and salt in mixijtg bowl. Add scalded milk. From Lowney's Cook Book, Illustrated in Colors, 1907, page 184. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Milk Bread or Rolls |
Weigh one pound of flour; put it in a tray; make a hole in the centre yeast, one egg, two ounces of butter, quarter of a teaspoonful of salt, one teaspoonful of sugar; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 183. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Milk Breakfast Buns |
Place on a table or slab one pound of half a teaspoonful of salt, two teaspoonsful of sugar, yeast, two ounces of butter and one egg; have some new milk, pour in a gill; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 199. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Milk Muffins |
Theee cups of flour, one pint of milk, two eggs well whisked, a of an hour. From Mrs. Porter's New Southern Cookery Book, 1871, page 192. | |
| Housekeeping in Old Virginia (1879) | Milk Toast |
Slice the bread thin, toast a light brown, butter each side, and sprinkle with a little salt. Put in a covered dish, and pour over it boiling milk. — Mrs. S. T. From Housekeeping in Old Virginia, 1879, page 491. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Milk Toast |
1 pint milk, scalded. 4g teaspoonful salt. 1 teblespoonful cornstarch. 6 slices dry toast. 1 large tablespoonful butter. Scald the milk; put the butter in a granite ... From Mrs. Lincoln's Boston Cook Book, 1884, page 102. | |
| The White House Cook Book (1887) | Milk Toast |
PUT over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoon f ul of flour into half a gill of milk; as soon as the milk on the ... From The White House Cook Book, 1887, page 305. | |
| Boston School Kitchen Text-Book (1887) | Milk Toast |
c. milk, scalded. Yz tbsp. cornstarch, or Vz tbsp. butter. Vz ssp. Melt the butter in a granite saucepan, add the dry cornstarch, mix well, add ^ of the stir well as it ... From Boston School Kitchen Text-Book, 1887, page 143. | |
| Aunt Babette's Cook Book (1889) | Milk Toast |
Toast the bread quickly, dip each piece of toast into hot water, butter it well, lay in a deep covered bowl and cover it with hot milk. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 217. | |
| The Picayune Creole Cook Book (1901) | Milk Toast |
2 Tablespoontuls of Melted Butter. Broil the oysters according to the recipe given above. Have ready a heated dish; sprinkle the oysters with salt and pepper and pour ... From The Picayune Creole Cook Book, 1901, page 68. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Milk Toast |
I cup cold milk toasted bread Toast bread according to recipe for Dry Toast. Mix and cold milk; add to scalded milk and cook in boiler twenty minutes, stirring constantly at first; From Lowney's Cook Book, Illustrated in Colors, 1907, page 376. | |
| Larkin Housewives' Cook Book (1915) | Milk Toast |
Heat the milk, add butter and salt and pour over toasted bread, or make a thin cream sauce, pour it over the toast and serve hot. Make brown-bread milk toast in the same way. From Larkin Housewives' Cook Book, 1915, page 66. | |
| Common Sense in the Household (1871) | Milk Toast. {« |
Toast as just directed; dip each slice, as it comes from the toaster, in boiling water; butter, salt slightly, and lay in a deep covered dish. Have ready in a saucepan ... From Common Sense in the Household, 1871, page 519. | |
| The Good Housekeeper (1841) | Milk Yeast |
One pint of new milk; one tea-sponful of fine salt, and a large spoon of flour—stir these well together; set the mixture by the fire, and keep it just lukewarm; it will ... From The Good Housekeeper, 1841, page 33. | |
| The Creole Cookery Book (1885) | Milk Yeast |
It is very nice for biscuits. Take half the milk needed for the biscuits, put it in a warm place adding a little flour and salt; when light, mix it with the rest of the ... From The Creole Cookery Book, 1885, page 133. | |
| Gulf City Cook Book (1878) | Milk Yeast for Bread |
Boil one pint of milk and half a tea-spoonful of salt. the milk is cool, stir in enough flour to make a batter as thin as cream; keep it in a warm place; it will require ... From Gulf City Cook Book, 1878, page 111. | |
| Mrs. Hale's New Cook Book (1857) | Milk Yeast.—^Take |
pint of new milk; of fine salt, and a large spoon of flour—stir these well set the mi.xture by the fire, and keep it just lukewarm; be fit for use in an hour. Twice the ... From Mrs. Hale's New Cook Book, 1857, page 415. | |
| Larkin Housewives' Cook Book (1915) | Milk-and-Water Bread |
Put one tablespoon each of sugar, salt and lard into a quart measure, add two cups scalded milk, and two cups water. Mix thoroughly and pour into the Larkin Bread Maker, ... From Larkin Housewives' Cook Book, 1915, page 59. | |
| Gulf City Cook Book (1878) | MILK-YEAST BREAD.— |
To one pint of boiling new milk add one pint of lukewarm water, one tea-spoonful of salt, two of sugar, and one tea-cup of fine cornmeal. Add the cornmeal first, then ... From Gulf City Cook Book, 1878, page 116. | |
| Housekeeping in Old Virginia (1879) | Mince with Bread Crumbs |
Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt. 220 MmCE WITH POTATOES — ... From Housekeeping in Old Virginia, 1879, page 227. | |
| The White House Cook Book (1887) | Minced Fowls on Toast |
REMOVE from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and ... From The White House Cook Book, 1887, page 307. | |
| Common Sense in the Household (1871) | Minute Biscuit |
1 pint sour, or buttermilk. 2 teaspoonfuls melted butter. Flour to make soft dough—^just stiff enough to handle. Mix, roll, and cut out rajiidly, with as Kttle handling ... From Common Sense in the Household, 1871, page 287. | |
| Larkin Housewives' Cook Book (1915) | Miss C. E. Pugh, Brownell, Kans |
Greih£im Loetf Mix together two cups Larkin Graham Flour, one cup bread flour, and one-half teaspoon salt. Put one teaspoon soda in onehalf cup molasses, mix thoroughly, ... From Larkin Housewives' Cook Book, 1915, page 59. | |
| The Woman Suffrage Cook Book (1886) | Miss C. Wellington |
■ - ~ Graham Gems. One egg well beaten, two cups milk, one cup graham, one cup white flour, one spoonful sugar, a little salt, and a hot gem pan. From The Woman Suffrage Cook Book, 1886, page 24. | |
| The Woman Suffrage Cook Book (1886) | Miss C. Wellington |
Rye Pancai - - One cup of milk, one egg, one teaspoonful of soda, a little salt, and a small half cup of molasses.. Beat all to gether, then stir in two-thirds rye-meal ... From The Woman Suffrage Cook Book, 1886, page 30. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Miss Emily Campbell, Philadelphia |
i pint of stale bread crumbs y<z nutmeg, grated i cup of stoned rasins ^ cup of molasses i cup of washed currants ^ pound of suet i cup of brown sugar yz pound of citron ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 410. | |
| The Kansas Home Cook-Book (1874) | Miss Emma Richards |
six good potatoes, and mash while hot; add one cup of flour, one-half cup of sugar; pour on one pint of boiling water, all the while, and one pint of strain, then add ... From The Kansas Home Cook-Book, 1874, page 19. | |
| The Woman Suffrage Cook Book (1886) | Miss H. B. Hicks |
fon Mes 1 Rolls. Two cups meal, one of flour, three cups of milk, a table spoonful of sugar, one teaspoonful of soda, one of salt, two of cream of tartar, a well ... From The Woman Suffrage Cook Book, 1886, page 30. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss Pivliloa’s New Cook Book |
Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. on hot buttered toast, garnishing with parsley. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 158. | |
| Mrs. Owen's Illinois Cook Book (1871) | Miss Snape |
Half pint sweet milk, Half pound butter, (melted in the milk,) Two tablespoonsful of sugar, One pint of sponge of potato yeast, Flour sufficient to make it into soft dough From Mrs. Owen's Illinois Cook Book, 1871, page 138. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mix and |
sift two cups flour and one-half cup cup and work into first mixture, using tips of fingers. Roll to one-third inch in thickness and cut into hatchet shapes, which can ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 76. | |
| Larkin Housewives' Cook Book (1915) | Mix and |
sift two cups Larkin Flour, two Baking Powder, one-half teaspoon Larkin Salt, two telispoons softened lard, stir in one well-beaten egg and one-half cup milk. Bake in ... From Larkin Housewives' Cook Book, 1915, page 64. | |
| Ryzon Baking Book (1916) | Mix and |
sift together flour, Ryzon, salt and Beat egg, add milk, melted butter and oatmeal. Then add dry all thoroughly and pour into well-greased gem pans and bake in quick ... From Ryzon Baking Book, 1916, page 25. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Mix and |
sift the dry ingredients together. Add rice to milk and combine the two mixtures. Beat well and pour into well-greased muffin pans and bake. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mix and |
sift flour, baking powder -and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out 4 inch thick, cut with a biscuit cutter and bake in ... From Foods That Will Win the War and How to Cook Them, 1918, page 32. | |
| Manual for Army Cooks (1896) | Mix or |
stir it as little as possible-never knead it-or you will lose the strength (gases) of the powder. Roll or break into equal-sized biscuits; or, best, drop from a large ... From Manual for Army Cooks, 1896, page 271. | |
| Rumford Complete Cook Book (1908) | Mix the |
on a plate, and dip each piece of meat into it. a little fat in each piece of meat and roll up. Lay rolls of meat in a pie dish, and fill the dish about two-thirds with ... From Rumford Complete Cook Book, 1908, page 45. | |
| Larkin Housewives' Cook Book (1915) | Mix with |
cold water. Roll out and cut in small squares. Put one piece of Larkin Luncheon Sausage on each square, and pinch the edges together. One can of sausage makes, eight of ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| Ryzon Baking Book (1916) | Mix with a |
flexible knife, and turn out onto a floured baking board. Beat with a rolling-pin until the dough blisters, then roll out about three-fourths of an inch thick. Cut into ... From Ryzon Baking Book, 1916, page 22. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mix-Yeast Breap |
Put into a pail holding two quarts and a half, one pint of new milk, and one pint of boiling water; mix with this one table-spoon of sugar, one of salt, and three pints ... From Buckeye Cookery and Practical Housekeeping, 1877, page 19. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mks. Eliza M'donald |
Make a sponge at night as for any other bread; in the morning sift enough flour two loaves; add half a cupful of molasses and the same of brown sugar, and a little lard; ... From Mrs. Owen's Illinois Cook Book, 1871, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mks. Okay |
One pint bread crumbs, grated, One quart sweet milk, Four yelks of eggs, Then bake and let it cool the whites beaten stiff with seven tablespoonsful of sugar; spread ... From Mrs. Owen's Illinois Cook Book, 1871, page 302. | |
| The Boston Cooking-School Cook Book (1896) | Mocha Cakes |
Bake a sponge cake mixture in sheets. Shape in small rounds, and cut in three layers. Put layers together with a thin coating of frosting. Spread frosting around sides ... From The Boston Cooking-School Cook Book, 1896, page 598. | |
| War Economy in Food (1917) | Modify Your Own Recipes |
If you have good recipes for bread of any kind, make them conform to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The ... From War Economy in Food, 1917, page 18. | |
| Aunt Babette's Cook Book (1889) | Mohn Avaohteln |
Dissolve four cents' worth of yeast in a cupful of lukewarm milk, a pinch of salt and a tablespoonful of sugar. Set it away in a warm place to rise. Sift a pound of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 382. | |
| Aunt Babette's Cook Book (1889) | Mohn Kughen |
Roll out a piece of dough large enough to cover your whole baking board, roll quite thin, but be sure to flour the board well before you attempt it. Let it rise until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 376. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Molasses Delights |
One quart of meal or flour, half a pint of softboiled hominy, one of butter, cup and a half or two cups of clear molasses, milk to make stiff batter, and bake on griddle. From Mrs. Porter's New Southern Cookery Book, 1871, page 197. | |
| The Creole Cookery Book (1885) | Molasses Toast |
Make a thick slice of very nice toast, evenly browned on both’ sides, but not the least burnt; lay it in a pint bowl, and pour over it a small 4 pint of the best West ... From The Creole Cookery Book, 1885, page 112. | |
| The International Cook Book (1906) | Monday, Fourth Week of August |
Boiled Grits (131) Eggs, Bertschmann Mutton Chops (49) Baked Sweet Potatoes (14) 2319. EGGS, BERTSCHMANN Cut three fresh red tomatoes in four slices each. Season with ... From The International Cook Book, 1906, page 714. | |
| The Appledore Cook Book (1872) | Mop Yeast |
Pare and boil one dozen mealy potatoes (they will boil in thirty miuutes); as soon as you put the potatoes on to boil, put a handful of hops into another kettle with ... From The Appledore Cook Book, 1872, page 77. | |
| Common Sense in the Household (1871) | Mother's" Muffins |
kJ* 1 egg. 1 tablespoonful lard. ^ cup yeast. Flour for stiff batter. Set to rise over night. From Common Sense in the Household, 1871, page 293. | |
| The Woman Suffrage Cook Book (1886) | Mrs* Sarah R. May |
Cor? ts. One-half cup fine white corn-meal, one cup white flour, one and one-half teaspoonfuis Royal Baking. Powder, one tablespoonful sugar, butter size of an egg, ... From The Woman Suffrage Cook Book, 1886, page 31. | |
| Presbyterian Cook Book (1873) | Mrs. A. C. Coburn |
Make a brine of rock salt that will bear up an egg. and skim it well; pour into a clean vessel to pom* off into a stone or wooden vessel that has not been used for any ... From Presbyterian Cook Book, 1873, page 166. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. Lake |
of bread sponge, two cups of white sugar, one cup butter, three eggs, one nutmeg, one teaspoon soda; rub butter, sugar From The Kansas Home Cook-Book, 1874, page 153. | |
| Presbyterian Cook Book (1873) | Mrs. A. M. Woodhull |
Piece of bread dough large enough to fill a quart bowl; one teacupful of melted butter; one egg; one teaspoonful of saleratus. Knead quite hard; roll out thin; lap ... From Presbyterian Cook Book, 1873, page 104. | |
| The Dixie Cook-Book (1883) | Mrs. A. P. H |
APPLE CHARLOTTE.—Trim crust from slices of bread, dip in clarified butter and fit them perfectly into a tin mold. Fill to top with stewed apples or apple marmalade; ... From The Dixie Cook-Book, 1883, page 404. | |
| The Kansas Home Cook-Book (1874) | Mrs. Alvin Woodworth |
sugar, three-fourths of a cup of butter, three-fourths of a cup of sweet milk, three eggs, flour, two teaspoons yeast powder. From The Kansas Home Cook-Book, 1874, page 159. | |
| Larkin Housewives' Cook Book (1915) | Mrs. Arthur Felch, South Framingham, Mass |
Rye Muffins without Shortening Sift together one cup each of Larkin Bread Flour and WholeRye Flour, one teaspoon Larkin Soda, one-half teaspoon Larkin Add one-half cup ... From Larkin Housewives' Cook Book, 1915, page 63. | |
| The Kansas Home Cook-Book (1874) | Mrs. Atwood |
Three eggs beat very light, add one tablespoon of sugar, three grated rinds and juice of half a lemon, one pint of sweet milk, one of flour, one teaspoon of yeast ... From The Kansas Home Cook-Book, 1874, page 218. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. B. A. Fay |
Brna’s SrrRawBeRRY SHORTCAKE. Two heaping tea-speons baking-powder sifted into one quart flour, scant half tea-cup butter, two table-spoons sugar, a little salt, enough ... From Buckeye Cookery and Practical Housekeeping, 1877, page 197. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Benj. F. Pitman |
dding; One-quarter cupful of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Rub the butter and sugar together; beat ... From The Woman Suffrage Cook Book, 1886, page 80. | |
| The Dixie Cook-Book (1883) | Mrs. Buxron’s Granam Gems |
Take one egg and beat well, add pinch of salt, one quart buttermilk or sour milk, and Graham flour enough to make a stiff batter: add one heaping tea-spoon soda and stir ... From The Dixie Cook-Book, 1883, page 51. | |
| The Kansas Home Cook-Book (1874) | Mrs. C. H. Crane, Osawattomie |
as many of salt pork as you have people to dine. To six slices put six good sized sliced parsnips, and eight or nine peeled and Let the pork boil fifteen or twenty ... From The Kansas Home Cook-Book, 1874, page 96. | |
| Presbyterian Cook Book (1873) | Mrs. D. A. Bradford |
Take two pounds two ounces of butter; three tablespoonsful of yeast and a pint of warm Stir well together, and set before the to rise; knead and make into twelve rolls. ... From Presbyterian Cook Book, 1873, page 104. | |
| The Kansas Home Cook-Book (1874) | Mrs. D. W |
Boil one quart buttermilk; slightly cooled pour the whey over two quarts flour; when cool enough stir in one-half cup or one square of dried yeast which has been soaked ... From The Kansas Home Cook-Book, 1874, page 22. | |
| The Kansas Home Cook-Book (1874) | Mrs. Denison, Wyandotte |
One cup sugar, piece of butter, the size of an egg, just enough to roll well; roll thin; cut in squares,, bake in a quick oven. From The Kansas Home Cook-Book, 1874, page 169. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mrs. Dimon |
BulVTBR a baking-dish, put in a layer of bread cut in pieces one inch square with crust removed, sprinkle thin-sliced over the bread, dust with salt and paprica, or a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 161. | |
| The Kansas Home Cook-Book (1874) | Mrs. Dr |
Snelson, One quart of flour, two tablespoonfuls of yeast, a small tablespoonful of lard, one teaspoonful of salt; mix this up with cold water, and knead the dough well; ... From The Kansas Home Cook-Book, 1874, page 21. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Dr. Flavel S. Thomas, M. S |
\uffins for Break'. ■ One quart of flour, one tablespoonful of yeast, mix with cold water to a stiff batter. Set in a warm place over night. Next morning add two eggs, ... From The Woman Suffrage Cook Book, 1886, page 28. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Dr. Ryan |
Two coffeecupsful molasses^ One coffeecupful lard, One tablespoonful mustard, One tablespoonful Flour enough to make very soft. Roll thin and bake quickly. From Mrs. Owen's Illinois Cook Book, 1871, page 227. | |
| Common Sense in the Household (1871) | Mrs. E |
's Biscuit (Soda). 4* 1 quart flour. 2 heaping tablespoonfuls of lard. 2 cups sweet—if you can get it new milk. 1 teaspoonful of soda. " 1 saltspoonful of salt. Rub the ... From Common Sense in the Household, 1871, page 286. | |
| The Boston Cooking-School Cook Book (1896) | Mrs. E. A, Dwinell |
Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; ... From The Boston Cooking-School Cook Book, 1896, page 148. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mrs. E. M. I<ucas |
Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 275. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Eva Craven |
) Melt half a pound of butter and mix it well with two-thirds of a pint of milk, flour enough to make a stiif batter; add three or four tablespoonsful of good yeast, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 141. | |
| Presbyterian Cook Book (1873) | Mrs. Fred Lange |
Two coffee of brown sugar; one; of sifted flour; one egg; one half cupful of milk: one half teaspoonful cream tartar: one fourth -teaspoonful soda, in the roll thin in a quick oven. From Presbyterian Cook Book, 1873, page 126. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Goodell |
Two cupsful butter, Seven eggs, Caraway seed. Enoughflour to roll out. One cupful butter and lard, One cupful boiling water, Flour enough to make a thick sponge, One ... From Mrs. Owen's Illinois Cook Book, 1871, page 248. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. M. Hoffman |
Take one quart milk, three tablespoonfuls yeast, sift in flour and it becomes a thick batter; then cover closely, and in winter set in a warm place to rise over night; ... From The Kansas Home Cook-Book, 1874, page 21. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. M. Simpson, Lawrence |
One cup molasses, half cup butter and lard mixed, half cup sugar, half cup warm water, two one soda, one tablespoon ginger; flour to roll. GINGER SNAPS, Mrs. G. From The Kansas Home Cook-Book, 1874, page 164. | |
| The Kansas Home Cook-Book (1874) | Mrs. Hunting |
Five cups of Indian of flour, three cups of buttermilk or sour milk, two cups of sweet milk, one-half cup of molasses, one teaspoon of soda and a little salt; four ... From The Kansas Home Cook-Book, 1874, page 37. | |
| The Woman Suffrage Cook Book (1886) | Mrs. J. Blackmer |
wa Brown Bread. Ingredients: three cups corn meal, two cups rye meal, three cups sour milk, one cup N. O. molasses, one cup raisins, two ten, three teaspoons soda. - ... From The Woman Suffrage Cook Book, 1886, page 16. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. H. Smith, Leavenworth |
Cut the tomato in half. Place in a shallow dish, the cut side up. On a layer of tomato sprinkle a little salt, pepper and sugar; rolled cracker or bread another layer of ... From The Kansas Home Cook-Book, 1874, page 97. | |
| The Kansas Home Cook-Book (1874) | Mrs. James Allen |
Whites of six eggs, four cups of flour, two cups of sugar, one cup of butter, one cup of milk, two teaspoons of yeast powder; From The Kansas Home Cook-Book, 1874, page 137. | |
| Presbyterian Cook Book (1873) | Mrs. James Turpin |
One pound of flour; one half pound of lard; one quarter of Eub lard and flour well together; add sufficient to make a dough; and roll out into a thin sheet. Spread all ... From Presbyterian Cook Book, 1873, page 62. | |
| Presbyterian Cook Book (1873) | Mrs. Jerome Buckingham |
One pound of flour; one pound butter and one egg. Mix the flour with a lump the size of an egg, and the egg to a very stiff paste with; knead for ten or fifteen minutes; ... From Presbyterian Cook Book, 1873, page 62. | |
| The Creole Cookery Book (1885) | Mrs. L. Wayne’s Bread Receipt |
One-half yeast cake dissolved in 4 cup cold water (whole cake in cold weather), 1 quart lukewarm water, 1 tablespoon white sugar, } cup lard; 1 tablespoon salt; beat ... From The Creole Cookery Book, 1885, page 129. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. Kingman, Topeka |
of flour, rub in one teaspoon of baking powder, and one tablespoon heapfrig full of butter, and half teaspoon salt; mix: with cold water to the consistency of biscuit ... From The Kansas Home Cook-Book, 1874, page 191. | |
| Presbyterian Cook Book (1873) | Mrs. Mary E. Mitchell |
One pint of molasses; one and one half coffee cups of butter; two and one half cups of sugar; one half cup of water: two eggs; one of ginger; one heaping teaspoonful of ... From Presbyterian Cook Book, 1873, page 126. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Mary S. Tarbell |
Oatmeal or Ric. each Two cups cooked oat meal, or rice, salt to taste, two tablespoonfuls of sugar, one cup sweet milk, one-third cup yeast, flour to make it stiff.. S. Louise Simonds. From The Woman Suffrage Cook Book, 1886, page 17. | |
| The Kansas Home Cook-Book (1874) | Mrs. McMillan |
One pint sweet milk, one tablespoon butter, three eggs, small teaspoon soda stirred into a cup of yeast, a put in to supper; bake twenty minutes in quick done divide top ... From The Kansas Home Cook-Book, 1874, page 29. | |
| The Creole Cookery Book (1885) | Mrs. Meyer’s Muffins |
One quart flour, 3 eggs, ¢ lb. butter, 2 spoonfuls of yeast, about 4 pint of water; beat light at night, and bake in rings. From The Creole Cookery Book, 1885, page 129. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. N. W. Broadwell |
One pint of bread sponge, One pint of brown sugar, Half a pint of butter, Spices to suit the taste. Raisins, currents and citron, one pound of each, (or more or less to ... From Mrs. Owen's Illinois Cook Book, 1871, page 129. | |
| Presbyterian Cook Book (1873) | Mrs. R. P. Brown |
Mix mashed potatoes with the yolk of an egg; balls, and flour them; or cover with egg and bread crumbs. Fry them in clean drippings or brown in a dutch oven. From Presbyterian Cook Book, 1873, page 53. | |
| Presbyterian Cook Book (1873) | Mrs. Rebecca Buck |
Eub one tablespoonful of mustard into one-half pound of sweet butter; spread on thin slices of bread; cut boiled ham very thin, and place in between two pieces of the bread. From Presbyterian Cook Book, 1873, page 39. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Richardson |
Hermit ikes. One and one-half cups butter, two cups sugar, three eggs, one teaspoonful each of clove nutmeg and cinnamon 1 one cup stoned raisins or currants, four ... From The Woman Suffrage Cook Book, 1886, page 104. | |
| Presbyterian Cook Book (1873) | Mrs. S. Craighead |
Have a steak of first cut; pound and season it well; cut the outer edges; then beat it into a good shape. Take one egg; beat it a little; roll the cutlet in it; then ... From Presbyterian Cook Book, 1873, page 36. | |
| Presbyterian Cook Book (1873) | Mrs. S. Gebhart |
Mince veal very fine; add one onion chopped; mix half a cup of milk with one teaspoonful of flour; piece of butter size of a walnut; cook until thickened, and into the ... From Presbyterian Cook Book, 1873, page 36. | |
| The Kansas Home Cook-Book (1874) | Mrs. Sidney Smith and Mrs. Sleeper |
Half cup butter, three cups flour, two cups sugar, one cup milk, three eggs, one teaspoon two a grated lemon. In haste you wish to make delicate light and white bread, From The Kansas Home Cook-Book, 1874, page 151. | |
| The Kansas Home Cook-Book (1874) | Mrs. T. Fenlon |
of sixteen eggs, one pound onepound sugar, three-fourths of a pouad of butter, one teaspoon soda, one and a half teaspoons cream tartar, one cup sour cream or beat the ... From The Kansas Home Cook-Book, 1874, page 137. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Thos. S. Lyon |
Veal Sao so Veal (without gristle) and a little fat pork chopped fine, one-half the quantity of bread-crumbs, pepper, salt, sage and thyme. To four pounds of veal, one ... From The Woman Suffrage Cook Book, 1886, page 53. | |
| Mrs. Hale's New Cook Book (1857) | Mrs. Ualeb New Cook Book |
3PG it the thinly-pared rind of one or two lemons; drop the sugar upon a stone or marble slab in round d-ops; when quiie roll them in sifted loaf-sugar, and lay iheiij ... From Mrs. Hale's New Cook Book, 1857, page 384. | |
| The Kansas Home Cook-Book (1874) | Mrs. W. C. Lobenstein |
When moulding my bread loaves, reserve sufficient for one loaf to make up infunds at interest. to rusk. By adding one large heaping tablespoonful of half lard be and ... From The Kansas Home Cook-Book, 1874, page 23. | |
| The Dixie Cook-Book (1883) | Mrs. Walter Mitchell, Gallipolis |
The best is potato yeast, because bread made with it is moister, and there is no danger of injuring the flavor of the bread by ar excess of yeast. Dry yeast should be ... From The Dixie Cook-Book, 1883, page 58. | |
| Larkin Housewives' Cook Book (1915) | Mrs. William Starke, Methuen, Mass |
Nut Steak without Meat Put into a mixing bowl one cup of walnut meats coarsely chopped, two cups of bread-crumbs, one-half teaspoon each of salt and dried sage, and a ... From Larkin Housewives' Cook Book, 1915, page 22. | |
| Presbyterian Cook Book (1873) | Mrs. Wm. Clark |
At night take two quarts of flour; rub in two tablespoonsful of lard; make a hole in the middle and put in one pint of cold boiled milk; one half cup of yeast; three ... From Presbyterian Cook Book, 1873, page 104. | |
| Ryzon Baking Book (1916) | Mrs.c. W. Tilden, Los Angeles, Cal |
level cupful {}4 pint) milk, egg. level tablespoonful {^2 ounce) butter. cupful (}4 pint) finely chopped apples. Sift flouTj Ryzon, salt and sugar three times. egg, add ... From Ryzon Baking Book, 1916, page 24. | |
| Housekeeping in Old Virginia (1879) | Muffin Bread |
3 pints of flour. 1 large tablespoonful of butter. 1 gil] of yeast. '**^ A little salt. Make up at night. This makes two loaves. — Mrs. A. F. From Housekeeping in Old Virginia, 1879, page 46. | |
| The Creole Cookery Book (1885) | Muffin Bread |
Three pints of flour, 4 lb. of butter, 5 eggs (whites and yolks beaten separately); work the butter well in the flour; put in the eggs; beat all very light; add 3 ... From The Creole Cookery Book, 1885, page 116. | |
| The Virginia House-Wife (1824) | Muffins |
Sift a quart of flour, put to it a little salt, and a large spoonful of yeast; beat the white of a fresh ege to a strong froth, add it, and make the flour up with cold ... From The Virginia House-Wife, 1824, page 185. | |
| The Cook's Own Book (1832) | Muffins |
(2) Mix two lour with a couple of e^'s, two ounces of butter melted in a pint of milk, and:.til!.- of year-l; it it to rise two or three hours. it on a hot hearth in ... From The Cook's Own Book, 1832, page 163. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Muffins |
Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of 'salt, a piece of of the size of a hen's egg. When light beat a couple of eggs and put ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Muffins |
One quart of warm milk; a piece of butter about the size of an egg; four eggs; a table-spoonful of salt; one cup of yeast; flour enough to make a stiff batter; beat it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 26. | |
| Mrs. Owen's Illinois Cook Book (1871) | Muffins |
One teacupful yeast, One teacupful flour, One pint sweet milk, Let it rise until it is light, and bake in greased muffin rings. From Mrs. Owen's Illinois Cook Book, 1871, page 135. | |
| Mrs. Owen's Illinois Cook Book (1871) | Muffins |
One quart of Half teacupful of potato yeast, One teaspoonful of One pint and a half of lukewarm milk, Two tablespoonsful melted butter. Let it rise, and when very light, bake. From Mrs. Owen's Illinois Cook Book, 1871, page 155. | |
| Presbyterian Cook Book (1873) | Muffins |
Mrs. G. W. H. One pint of warm milk; three or four eggs; a piece of lard the size of an egg: one teaspoonfiil of and one half cup of yeast; mix stiff enough to drop from ... From Presbyterian Cook Book, 1873, page 106. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Muffins |
left from breakfast may be into halves and toasted for luncheon. Broken pieces of buns and stale cake make delightful cabinet pudding, and are just the things for ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 171. | |
| The Southern Cookbook (1912) | Muffins |
Mix two pounds of flour with two eggs, two of butter melted in a pint of milk, and four or five of yeast, beat it thoroughly, and set it to rise two or three hours. Bake ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 81. | |
| Ryzon Baking Book (1916) | Muffins |
level cupful (6 ounces) com meal. ^ cupful (3 ounces) flour. }i cupful (4 tablespoonfuls) molasses—or (yi pint) egg, well beaten. 1 tablespoonful {yi ounce) melted ... From Ryzon Baking Book, 1916, page 19. | |
| Mrs. Hale's New Cook Book (1857) | Muffins .—Take |
1 pint of new milk, 1 pint of hot water, 4 lumps of sugar, egg, half a pint of good brisk yeast, and flour enough the mixture as thick as poundLet it rise well; bake in ... From Mrs. Hale's New Cook Book, 1857, page 420. | |
| La Cuisine Creole (1885) | Muffins and Crumpets with Yeast |
Take two pints of milk, four eggs, and a small teacup¬ ful of yeast, or a yeast cake; melt a piece of butter (the size of an egg) in a little of the milk, add a ... From La Cuisine Creole, 1885, page 141. | |
| The Woman Suffrage Cook Book (1886) | Muffins* |
One pint milk, one cup sugar, five cups flour,.one tea spoonful soda, two teaspoonfuls cream of tartar, two eggs, butter size of an egg. Bake quickly. ' From The Woman Suffrage Cook Book, 1886, page 28. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Muffins, No |
One quart of flour, two cupfuls of milk, of sugar, two eggs, two teaspoonfuls of cream of tartar, one of soda, half a teaspoonful of butter the egg. Mix the other dry ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 365. | |
| The New England Cook Book (1905) | Muffins, No |
2.—One cup of home-made yeast or half of a compressed yeast cake, one sweet milk, two eggs, two tablespoonfuls of melted butter, two of Beat the butter, sugar, and eggs ... From The New England Cook Book, 1905, page 173. | |
| Camp Cookery (1910) | Muffins.—Mash |
smooth half a Add to a thinner paste, half a pint of milk, three beaten eggs, Then make a stiff like dropped biscuits. From Camp Cookery, 1910, page 138. | |
| Gulf City Cook Book (1878) | Muffins.—no |
One quart of flour, two eggs beaten very light, one pint of milk, one table-spoonful of butter, one tea-spoonful of salt, one yeast-cake. Make up at night to rise; when ... From Gulf City Cook Book, 1878, page 121. | |
| Gulf City Cook Book (1878) | Muffins.—no |
Two eggs beaten lightly, a table-spoonful of butter, a pint of flour, half a cup of milk, one tea-spoonful of yeast-powder, a little salt. The same will do if you use ... From Gulf City Cook Book, 1878, page 121. | |
| The New England Cook Book (1905) | Muffins.—Substitute |
and mashed, for the rice, and proceed as above. Bread Muffins.—Cut the crust off four thick slices of bread; put them in a pan and pour on them just enough boiling water ... From The New England Cook Book, 1905, page 173. | |
| The Boston Cooking-School Cook Book (1896) | MUk Toast I |
1 pint scalded milk % teaspoon salt 2 tablespoons butter 4 tablespoons cold water 2j^ tablespoons bread flour 6 slices dry toast Add cold water gradually to flour to ... From The Boston Cooking-School Cook Book, 1896, page 104. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mulled Ale |
Boil one quart of good ale with some nutmeg; beat up six eggs and mix them with a little cold ale; then pour the hot ale to it, and return it several times to prevent it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 396. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Murron Cuxops |
Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, than in cracker or bread-crumbs, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Dixie Cook-Book (1883) | Murton Cuops |
Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, then in cracker or bread-crumbs, and ... From The Dixie Cook-Book, 1883, page 204. | |
| Housekeeping in Old Virginia (1879) | Mush Bread |
Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of ... From Housekeeping in Old Virginia, 1879, page 67. | |
| Housekeeping in Old Virginia (1879) | Mush Waffles |
With one pint of milk, make corn mush. When cool, add a 50 BREAKFAST CAKES— VELVET CAKES. tablespoonful of butter, a little salt, and thicken with flour to a stiff ... From Housekeeping in Old Virginia, 1879, page 57. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Muynesota Rous |
Rub one-half table-spoon of Jard into one.quart of flour, make a well in the middle, put in one-half cup of baker’s yeast—or one cup of home-made—two tea-spoons sugar, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 30. | |
| Ryzon Baking Book (1916) | N. Bollers, Mew York City |
yi cupful (2 ounces) suet, chopped fine. I cupful lyi pound) yi level teaspoonful grated nutmeg. yi cup (yi gill) fruit juice. slices stale bread. cupful {yi pound) ... From Ryzon Baking Book, 1916, page 70. | |
| Mrs. Owen's Illinois Cook Book (1871) | N. W. Broadwell |
Three pounds veal, chopped very fine; one slice of salt pork; one onion, all chopped very fine; six crackers, rolled fine; a piece of butter the size of an egg; two ... From Mrs. Owen's Illinois Cook Book, 1871, page 80. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Nahant Buns |
Three cups of new milk, one cup of yeast, one of sugar, and flour enough to make a stiff batter. Rise this over night. In the morning, add one cup of butter, one cup of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 137. | |
| Presbyterian Cook Book (1873) | Nancy's Doughnuts |
Two small cupsful of sugar; one cupful of sweet milk; one of melted; one teaspoonful of soda, and two of cream tartar. Mix with flour as soft as they can be rolled out. Fry in hot lard. From Presbyterian Cook Book, 1873, page 127. | |
| The White House Cook Book (1887) | Naple Biscuits, or Charlotte Russe |
MAKE a double rule of sponge cake; bake it in round deep pattypans; when cold cut out the inside about one-quarter of an inch from the edge and bottom, leaving the ... From The White House Cook Book, 1887, page 398. | |
| The Virginia House-Wife (1824) | Naples Biscuit |
Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till perfectly light; bake it in long pans, four inches ... From The Virginia House-Wife, 1824, page 179. | |
| La Cuisine Creole (1885) | Naples Biscuit |
Beat four eggs light; add half a pound of fine white sugar, and half a pound of sifted flour. Flavor with essence of lemon. From La Cuisine Creole, 1885, page 169. | |
| The Creole Cookery Book (1885) | Naples Biscuit |
One Ib. of flour, 1 lb. of sugar, 12 whites and 10 yolks of eggs, 2 glasses of wine; these should gradually harden in the oven till quite crisp, though frequently turned in the tins. From The Creole Cookery Book, 1885, page 125. | |
| The Creole Cookery Book (1885) | Naples Biscuit |
One 1b. flour, 1 1b. sugar, 12 whites and 10 yolks of eggs, 2 glasses of Madeira wine, 1 teaspoonful of mace; drop on pans, and let them harden gradually in the stove ... From The Creole Cookery Book, 1885, page 148. | |
| The Dixie Cook-Book (1883) | Nashvville Pepper-nuts |
One pound sugar, five eggs, half pound butter, half tea-cup milk, two teaspoons baking-powder, flour enough to roll.—dfrs. From The Dixie Cook-Book, 1883, page 102. | |
| Housekeeping in Old Virginia (1879) | New Bread |
1 dessertspoonful of lard and the same of butter. Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to ... From Housekeeping in Old Virginia, 1879, page 53. | |
| The Boston Cooking-School Cook Book (1896) | New England Brown Bread |
1^ cups stale bread Rye meal ^ 33^ cups cold water Granulated corn meal > /s^^ps ^ cup molasses Graham flour ) ®^° 1% teaspoons salt 3 teaspoons soda Soak bread in two ... From The Boston Cooking-School Cook Book, 1896, page 90. | |
| Mrs. Hale's New Cook Book (1857) | New England Pancakes.—Mix |
a pint of cream, 5 spoonsful of fine flour, 5 eggs, and a very; fry them very thin in fresh butter, and between each strew sugar and cinnaraoiu Send up 6 or 8 at once. ... From Mrs. Hale's New Cook Book, 1857, page 339. | |
| The National Cookery Book (1876) | New Engltanp Breakfast Pancakes |
One pint of sour milk, soda sufficient to sweeten it, a little salt, one tablespoonful of molasses, and flour enough to make a stiff batter. Fry a teaspoonful at a time in hot lard. From The National Cookery Book, 1876, page 182. | |
| Rumford Complete Cook Book (1908) | New Year's Cakes |
1 quart flour. 1 tablespoon caraway seeds, 1 egg. \y2 cups milk. Sift together the flour, salt and baking powder; rub in the butter with the fingers, then add the sugar ... From Rumford Complete Cook Book, 1908, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | New York City |
Morron Pr: anp Tomarors. Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Creole Cookery Book (1885) | New York Rusk |
Three lbs. of flour, 8 ounces of sugar, 6 ounces of butter, 5 spoonfuls of yeast, 1 pintjof milk tepid heat; the butter must be rubbed into the flour, then the sugar, ... From The Creole Cookery Book, 1885, page 126. | |
| The National Cookery Book (1876) | New Yor« Biscurrs |
Half a pound of flour, half a pound of butter. thr e-quarté of a pound of sugar, a table spoonful of caraway seed, and a teaspoonful of saleratus, dissolved in little ... From The National Cookery Book, 1876, page 270. | |
| The White House Cook Book (1887) | Newport Breakfast-cakes |
TAKE one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into ... From The White House Cook Book, 1887, page 299. | |
| The White House Cook Book (1887) | Newport Waffles |
MAKE one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, ... From The White House Cook Book, 1887, page 286. | |
| The Creole Cookery Book (1885) | Niagara Ginger Bread |
Take 4 eggs, 2 teacups of brown sugar, 4 cups of flour, 2 cups of butter, 1 cup of cream, 2 cups of molasses, 1 teaspoonful of soda, 4 cup of ginger; beat very light, and bake very light. From The Creole Cookery Book, 1885, page 155. | |
| Gulf City Cook Book (1878) | Nice Biscuit-rolls for Tea |
Make a nice biscuit dough, roll it out until it is about one eighth of an inch thick, butter it, then sprinkle well with sugar; begin at one end, as for jelly-cake, and ... From Gulf City Cook Book, 1878, page 118. | |
| The Virginia House-Wife (1824) | Nice Buns |
Put four ounces of sugar with three quarters of a pound of flour, make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ... From The Virginia House-Wife, 1824, page 180. | |
| The Kansas Home Cook-Book (1874) | Nice Doughnuts |
One two powder, one egg, one cup sugar, tablespoon; mix with sweet milk or water, a little salt. From The Kansas Home Cook-Book, 1874, page 168. | |
| La Cuisine Creole (1885) | Nice Muffins |
To a quart of milk, one quarter of a pound of butter, four eggs, and enough flour to form a very stiff batter, add a cup of yeast; set it to rise three hours, then bake ... From La Cuisine Creole, 1885, page 141. | |
| La Cuisine Creole (1885) | Nice Rolls or Light Biscuit |
Beat together one egg, one spoonful of sugar, a small lump of butter and a gill of yeast, or a yeast cake; add to this a quart of flour, and enough warm milk, or milk ... From La Cuisine Creole, 1885, page 138. | |
| The Boston Cooking-School Cook Book (1896) | Noisette Sandwiches |
Use one-half recipe for Milk and Water Bread made with entire vrheat flour (see p. 54), and add two tablespoons molasses and one cup English walnut meats or pecan nut ... From The Boston Cooking-School Cook Book, 1896, page 636. | |
| The International Cook Book (1906) | Noodles with Brown Butter |
Potatoes, Fondante (56) French Pancake (17) 1311. NOODLES WITH BROWN BUTTER Prepare the same quantity of noodles as in No. 334, plunge in two quarts water with a ... From The International Cook Book, 1906, page 403. | |
| The Corn Cook Book (1918) | Norfolk Waffles |
V/i cups Zy^ teaspoons V2 cup corn meal \y2 teaspoons 1^/2 cups milk 2 tablespoons butter Cook corn in water twenty add milk, and dry sifted, yolks of eggs and of in hot waflle immediately. From The Corn Cook Book, 1918, page 30. | |
| The Creole Cookery Book (1885) | Norfolk Yeast |
Have ready 2 quarts of boiling water; put into it a large handful of hops and let them boil 20 minutes; sift into a pan 14 lbs. of flour, strain the liquor from the ... From The Creole Cookery Book, 1885, page 133. | |
| The Dixie Cook-Book (1883) | Norra Star Dovesnurs |
One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level tea-spoon soda, spice to taste, and flour to roll.— Mra. A. J. Palmes, From The Dixie Cook-Book, 1883, page 100. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Norwegian Bread |
i pint of barley meal y2 pint of wheat flour y2 pint of Graham flour i cup of yeast or half a compressed cake Scald the milk and let stand until lukewarm, then add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 334. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Note.—Various Wheatless |
mufl'ins may be made from eggless muffin recipe by adding one egg Yi tbsp more baking powder, all dark flour and Y% c more milk Bake as muffins or loaf. li^ c milk 1 Y2 ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 17. | |
| The White House Cook Book (1887) | Nuns' Toast |
CUT four or five hard-boiled eggs into slices. Put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion. Let ... From The White House Cook Book, 1887, page 305. | |
| The Dixie Cook-Book (1883) | Nurmec Cooxies |
Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups of flour, or ... From The Dixie Cook-Book, 1883, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Nurmee Cooxres |
Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups of flour or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Nut Bread |
Set a sponge of one cup of entire wheat flour, one cup of white flour, onehalf cake of compressed yeast, one cup of milk. When light add two table¬ spoons of brown ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 60. | |
| Larkin Housewives' Cook Book (1915) | Nut Bread |
Sift four cups flour with four teaspoons baking powder, onehalf cup sugar, one teaspoon salt, add one cup chopped walnut meats, one egg lightly beaten, and one and ... From Larkin Housewives' Cook Book, 1915, page 61. | |
| Mary Elizabeth's War Time Recipes (1918) | Nut Bread |
Ye cups sifted barley flour 2 cups sifted rice flour Y cup bread crumbs 144 cups molasses 1 scant cup milk 14% cups broken walnut meats 1 teaspoons baking powder 1% ... From Mary Elizabeth's War Time Recipes, 1918, page 144. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Nut Bread |
2 c graham or barley 1 /€ c milk and water Yi c brown sugar 1 c chopped nuts Best results to bake in two small loaves. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 14. | |
| Aunt Sammy's Radio Recipes (1927) | Nut Bread |
214 cups soft wheat flour. 1 egg. }/2 cup chopped pecan nut meats. Beat the egg, add the milk and sugar. Cover the nuts with two tablespoons of the fl.our and sift the ... From Aunt Sammy's Radio Recipes, 1927, page 53. | |
| Fifty-Two Sunday Dinners (1913) | Nut Bread Sandwiches |
1 cup scalded milk. 1 yeast cake dissolved in 1 tablespoon Cottolene. Y4 cup lukewarm water. 1)4 teaspoons salt. 1 cup white flour. 2 tablespoons sugar or molasses. ... From Fifty-Two Sunday Dinners, 1913, page 156. | |
| The White House Cook Book (1887) | NUT CAKES. |
BEAT two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonf uls of yeast, a teacupful of luke-warm milk and a little salt. ... From The White House Cook Book, 1887, page 348. | |
| The Creole Cookery Book (1885) | Oak Hill Cakes |
To 4 quarts of flour, add 1 lb. of brown sugar, 2 ounces of beaten ginger, a little allspice, 1 lb. of butter rubbed in very fine, 4 eggs beaten up light, 1 quart of ... From The Creole Cookery Book, 1885, page 138. | |
| The Cook's Own Book (1832) | Oat Cakes |
are made in manner as muffins, using sifted oatmeal instead of flour, and three gallons of water instead of two: the dough roll and finish the cakes as directed for ... From The Cook's Own Book, 1832, page 169. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oat Muffins |
1 cup warm oatmeal 1 egg 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work mixed. Add in hot gem pans From Lowney's Cook Book, Illustrated in Colors, 1907, page 194. | |
| The Creole Cookery Book (1885) | Oatland Cakes |
The yolks of 8 eggs, 8 spoonfuls of sugar, flour enough to roll out, a small lump of butter (melted), 1 spoonful of ~ powdered ginger and mace; roll in sugar, and bake in shapes. From The Creole Cookery Book, 1885, page 147. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Oatmeal Baking-powder Biscuits |
Liquid to make a dough Mix, roll out lightly, cut and bake in hot oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 20. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Oatmeal Biscuit. |
3 cups boiling water. 1 scant teaspoonful salt. 1 cup oatmeal. Pour the water on the oatmeal; add the salt, and cook three hours in a double boiler. While still warm, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 112. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal Bread |
2 cups rolled oats # cup lukewarm water 2 eups boiling water 1 tablespoon salt 2 tablespoons fat (melted) 1 yeast cake About 6 cups bread flour Seald the rolled oats ... From Foods That Will Win the War and How to Cook Them, 1918, page 29. | |
| Rumford Complete Cook Book (1908) | Oatmeal Crisps |
\i cup butter. yz cup sugar. H cup flour. % cup oatmeal or rolled oats. 1 small egg. A little milk, if needed. the rub butter, add the sugar and oatmeal and mix to a ... From Rumford Complete Cook Book, 1908, page 185. | |
| The Woman Suffrage Cook Book (1886) | Oatmeal Gems |
Two and one-half large spoonfuls of oatmeal, one third cup of molasses, one pint of boiling water, mix, and stand over night. In the morning add one teaspoonful of cream ... From The Woman Suffrage Cook Book, 1886, page 26. | |
| The Woman Suffrage Cook Book (1886) | Oatmeal Gems |
To one cup of oatmeal add one quart of boiling water and two teaspodnfuls salt, simmer slowly about an hour; pour into a dish containing one tablespoonful of butter and ... From The Woman Suffrage Cook Book, 1886, page 26. | |
| Mary Elizabeth's War Time Recipes (1918) | Oatmeal Gems |
Cover two cups of rolled oats with one and a half cups of sour milk, and let stand over night. Add to that the following: 1 egg (well beaten) 8 tablespoons honey 1 ... From Mary Elizabeth's War Time Recipes, 1918, page 152. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oatmeal Griddle Cakes |
i pint of cold boiled oatBeat the milk into the oatmeal, then add the salt, the yolks eggs, and a cup of boiling water, and mix all well; add the flour, beat again; then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. | |
| The Woman Suffrage Cook Book (1886) | Oatmeal Muffins |
In a quart of well-cooked oatmeal pudding, warm, stir a small piece of butter and half a cup of sugar. Put in half a cake of yeast, and mix stiff with flour. Raise over ... From The Woman Suffrage Cook Book, 1886, page 29. | |
| The Boston Cooking-School Cook Book (1896) | Oatmeal Muffins |
1 cup cooked oatmeal }4. teaspoon salt \% cups flour % cup milk 2 tablespoons sugar 1 ^gg 4 teaspoons baking powder 2 tablespoons melted butter Mix and bake as Rice Muffins. From The Boston Cooking-School Cook Book, 1896, page 109. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oatmeal Muffins |
1 cup scalded mUk 1 cup cold cooked oatmeal J cup sugar or i cup lukewarm water J cup molasses 2 to 3 cups flour Mix oatmeal, scalded milk, sugar and salt. When ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. | |
| War Economy in Food (1917) | Oatmeal Muffins |
(10-12 muffins.) 1% cups milk. 2 cups rolled oats. egg. 2 tablespoons molasses. 1 tablespoon melted fat. 1 cup floui". Pour hot milk over the oats and let soak about ... From War Economy in Food, 1917, page 22. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal Muffins |
2 tablespoons molasses 1 cup cooked oatmeal Add egg and milk. Add fat and cereal. rahi well. Bake in greased tins 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 29. | |
| Aunt Sammy's Radio Recipes (1927) | Oatmeal Muffins |
cups rolled oats. 1 egg. 1 tablespoon melted butter. Grind the rolled oat.s through the fine knife of the meat grinder, thus making a fine meal. Combine the dry ingredients. From Aunt Sammy's Radio Recipes, 1927, page 53. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal Nut Bread |
1 cake compressed yeast 4 cup brown sugar or 2 table2 eups boiling water spoons corn syrup 4 cup lukewarm water 2 cups rolled oats Pour two cups of boiling water over ... From Foods That Will Win the War and How to Cook Them, 1918, page 29. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal Pancakes |
2 cups oatmeal 1 tablespoon melted fat Ada: 1 egg beaten into a cupful of milk 1 cupful flour into which has been sifted 1 teaspoonful baking powder. Cook on a griddle. ... From Foods That Will Win the War and How to Cook Them, 1918, page 35. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal Scones |
1 cup cold porridge (stiff) 4 teaspoon baking powder or } 1 cup boiling water 1 teaspoon corn syrup Mix soda, boiling water and fat. Mix all. Turn on board. From Foods That Will Win the War and How to Cook Them, 1918, page 29. | |
| Mrs. Hale's New Cook Book (1857) | Obn.—ISIany |
use milk in mixing In the country, where milk is plentiful, it is a good practice, as bread is certainly richer wet with sweet milk than with water; but it w.ll not keep ... From Mrs. Hale's New Cook Book, 1857, page 414. | |
| The Virginia House-Wife (1824) | Of Sugar Ginger Bread |
if Take two pounds of the nicest brown su ld gar, dry and pound it, put it into three quarts 1e of flour, add a large cup full of powdered ginof ger and sift the ... From The Virginia House-Wife, 1824, page 175. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Old Dominion Buns |
Half a pound each of butter and white sugar, four eggs, twelve ounces of flour, nutmeg half a teaspoonful of soda and one of cream of; add currants, if desired. From Mrs. Porter's New Southern Cookery Book, 1871, page 221. | |
| The Corn Cook Book (1918) | Old Fashioned Baked Brown Bread |
2 cups boiling water 2 compressed yeast cakes ^ cup lukewarm water rye meal 1 cup molasses Hot or Stir boiling water into corn meal. When luke warm add rye meal, ... From The Corn Cook Book, 1918, page 23. | |
| The Corn Cook Book (1918) | Old Virginia Batter Bread |
i^ cup sugar Stir corn meal into scalded milk and to a mush, add salt and sugar, cool; add yolks of eggs beaten very light, cut and in whites beaten stiff, melt two ... From The Corn Cook Book, 1918, page 25. | |
| Housekeeping in Old Virginia (1879) | Old Virginia Batter Cakes |
Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, onehalf teaspoonful of salt. Just before baking, sift ... From Housekeeping in Old Virginia, 1879, page 63. | |
| Housekeeping in Old Virginia (1879) | Old Virginia Loaf Bread |
Sponge for the same. Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it 1 teaspoonful of ... From Housekeeping in Old Virginia, 1879, page 37. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Omto Waffles |
Four eggs, beaten separately, one quart of sweet milk, one-fourth pound of butter, a little salt, flour to make a not very thick batter; heat and butter the irons well, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 33. | |
| Directions for Cookery, in Its Various Branches (1837) | On the |
other hand, if too much yeast in, the bread disagreeably bitter. * If you bake bread in a Dutch oven, take off the h"d when the loaf is done, and let it remain in the ... From Directions for Cookery, in Its Various Branches, 1837, page 376. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oookeky for the Sick |
boiled milk, and stir till it is thick it in a bowl on a slice of toast cut up, and grate a little nutmeg over. From Mrs. Porter's New Southern Cookery Book, 1871, page 425. | |
| Ryzon Baking Book (1916) | Open, and |
fill the iron two-thirds full. Cover and cook about one minute on one side, then turn and cook a little longer on the other side. This amount will fill waffle iron six ... From Ryzon Baking Book, 1916, page 28. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ophembus. Veat Loar |
Chop fine a leg or loin of veal, roll one dozen crackers, put half of them in the veal with two eggs, pepper, salt, and butter size of an egg; mix all together and make ... From Buckeye Cookery and Practical Housekeeping, 1877, page 183. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Or/ to Serve Hot |
Remove the skin as soon as it is done, and, while yet hot, it over with egg, sprinkle with dried bread crumbs, and put in the oven to brown and crisp.; the shank bone ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 161. | |
| The Cook's Own Book (1832) | Orange Biscuits |
Take the grated rind of an orange, six frcr-h quarter of a pound of flour, and diree-qnarters of a pound of powder sugar; put into a mortar, beat them to a paste, which ... From The Cook's Own Book, 1832, page 172. | |
| The Southern Cookbook (1912) | Orange Butter |
Boil six eggs hard: beat the yolks in the mortar with fine orange-flower water, of butter, and two ounces of almonds beaten to a paste. When all is mixed, rub it through ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 196. | |
| The Creole Cookery Book (1885) | Orange Cakes |
To 2 quarts of flour, add 2 tablespoonfuls of butter, 1 large cup of brown sugar; mix it with molasses enough to roll thin, after seasoning with a great deal of orange ... From The Creole Cookery Book, 1885, page 145. | |
| Aunt Babette's Cook Book (1889) | Orange Fritters |
Yelks of four eggs beaten with four tablespoonfuls of sugar, stir into this the juice of half a lemon, and just enough flour to thicken like a batter; add the beaten ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 218. | |
| The International Cook Book (1906) | Orange Fritters |
1694. SOFT CLAMS, GRANT Discard all sandy parts of thirty-six large, very fresh, soft clams, keeping nothing but the perfect bodies. Plunge in boiling water for one ... From The International Cook Book, 1906, page 486. | |
| The White House Cook Book (1887) | Orange Roley Poley |
MAKE a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick. Spread thickly over it peeled and sliced ... From The White House Cook Book, 1887, page 449. | |
| The Dixie Cook-Book (1883) | OranGE Rotey Poey |
Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced, and seeded, thickly all over it; sprinkle with white sugar; scatter ... From The Dixie Cook-Book, 1883, page 231. | |
| The International Cook Book (1906) | Orange Wheaten Cakes |
1787. SCRAMBLED EGGS, Swiss Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, two saltspoons white pepper, and briskly beat with fork a minute. ... From The International Cook Book, 1906, page 545. | |
| The Creole Cookery Book (1885) | Oream Cakes |
Pat 1 Ib. of flour upon a pie-board; make a hole in the middle, put in 4 pint of clotted cream, and a little salt; mix the paste lightly, let it stand for 4 hour, then ... From The Creole Cookery Book, 1885, page 138. | |
| The Picayune Creole Cook Book (1901) | Other Ingredients in Proportion Given |
This is a good way to utilize leftover potatoes. To every two tablespoonfuls of mashed potatoes add one of butter, one of sugar, one pint of milk, and four ... From The Picayune Creole Cook Book, 1901, page 236. | |
| Mrs. Beeton's Book of Household Management (1861) | Oublies, Waffles or Wafers |
Ingredients. — i Ib. of fine white flour, \ a Ib. of castor sugar, 6 ozs. of butter, 2 eggs, i teaspoonful of ground cinnamon, £ of a pint of wine, salt. Method. — Beat ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | Oven MUrFFIns |
One quart of milk, four eggs, one tablespoonful of salt, two pounds of flour. Warm the milk, and beat all together well: add half a cupful of home-mad« yeast. Set it to ... From The National Cookery Book, 1876, page 183. | |
| The Dixie Cook-Book (1883) | Ovyster Fritters |
Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or ... From The Dixie Cook-Book, 1883, page 305. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ox Tails a la Tartars |
Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, one quart of stock, a bouquet of sweet Cut the tails in four-inch pieces, and put them on to boil ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 172. | |
| Presbyterian Cook Book (1873) | Oystee Toast |
R. L. E. Make a thick slice of well browned and buttered toast; lay it in a hot dish. Put six oysters; half a teacupful of their own liquor, and not quite one half ... From Presbyterian Cook Book, 1873, page 158. | |
| The Kansas Home Cook-Book (1874) | P. Ladd, Wyandotte |
One and a half cups sugar, one and a half cups sour or buttermilk, two eggs, a half cup lard, one large teaspoon yeast powder, soda sufficient to sweeten the milk, flour ... From The Kansas Home Cook-Book, 1874, page 167. | |
| The National Cookery Book (1876) | Paciric Routs |
One pint of milk, one and a half pints of flour, one ¢ beaten, and half a teaspoonful of salt. Stir t] gem pans” quite hot in the into the flour; then add the egg, and ... From The National Cookery Book, 1876, page 176. | |
| The Picayune Creole Cook Book (1901) | Pailles de Fromage |
1 Cup of Grated Parmesan or Gruyére 1 Cup Flour. 1 Tablespoonful Butter.. Yolk_of an Egg. Blend the flour and cheese together and add at the same time the salt and ... From The Picayune Creole Cook Book, 1901, page 198. | |
| The Picayune Creole Cook Book (1901) | Pain de Mais au Levain |
1 Quart of Cornmeal. 1 Pint of Milk or Water. 3 Eggs. 2 Tablespoonfuls of Yeast. Beat the eggs well, and use boiling water or milk to blend the corn meal, eggs and salt ... From The Picayune Creole Cook Book, 1901, page 373. | |
| The Picayune Creole Cook Book (1901) | Pain de Menage @ la Créole |
2 Quarts of Flour. 1% Pints of Milk or Water. Sift the flour. Then put it in a wooden bread trough or a pan, and make a hole in the center of the flour. Add warm water ... From The Picayune Creole Cook Book, 1901, page 366. | |
| The Picayune Creole Cook Book (1901) | Pain de Patates |
1 Quart of Mashed Sweet Potatoes. 1% Pints of Flour. 1 Pint of Milk or Warm Water. % Teacup of Fresh Yeast, or Half a This is a delicious Creole Bread. The potatoes must ... From The Picayune Creole Cook Book, 1901, page 367. | |
| The Picayune Creole Cook Book (1901) | Pain Levé @ la Pate de Galette |
4 Eggs. % Pound of Butter. Scald the milk and add the butter. When it grows lukewarm, add the yeast, dissolved in about three tablespoonfuls of warm water. Add the salt ... From The Picayune Creole Cook Book, 1901, page 375. | |
| The Boston Cooking-School Cook Book (1896) | Palm Leaves |
Roll remnants of puff paste one-eighth inch thick; sprinkle one-half surface with powdered sugar, fold, press edges together, pat and roll out, using sugar fo.' dredging ... From The Boston Cooking-School Cook Book, 1896, page 553. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Panada.—Put |
crackers, crusts of dry or rusk in a water and a few raisins; it has boiled half an hour, put in sugar, nutmeg, and half a glass of if the patient has no fever. If you ... From Mrs. Porter's New Southern Cookery Book, 1871, page 425. | |
| The Dixie Cook-Book (1883) | Pancake Lirter.—This simple and |
cheap lifter is a necessity if unbroken and neatly baked pancakes are a desideratum. The cost is small, and the lifter will last a life-time, and with it there is no ... From The Dixie Cook-Book, 1883, page 528. | |
| The American Frugal Housewife (1829) | Pancakes |
Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a ... From The American Frugal Housewife, 1829, page 82. | |
| The Jewish Manual (1846) | Pancakes |
Mix a light batter of eggs with flour and milk or water, fry in boiling butter or clarified suet; they may be fried without butter or fat, by putting more eggs and a ... From The Jewish Manual, 1846, page 158. | |
| Common Sense in the Household (1871) | Pancakes |
1 pint of flour. G eggs. saltspoonful same of in Milk to make a thin batter. Begin with two cups and add until the batter is of the right consistency. Beat tha From Common Sense in the Household, 1871, page 418. | |
| The Appledore Cook Book (1872) | Pancakes |
Beat to a froth three eggs; stir into this half a pint ol milk, one teaspoonful of salt, and three tablespoonfuls of Heat the frying-pan, and grease well with; turn one ... From The Appledore Cook Book, 1872, page 144. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pancakes |
Six eggs, a pint of milk, one one of one of one of melted butter or of salad oil. Beat the eggs very light, and add the of this mixture on the and perfectly smooth and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 208. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pancakes |
1 quart of flour Sufficient quantity of lukewarm water and milk (about half 2 tablespoonfuls of sweet of to make a oil or melted butter one and a i tablespoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 350. | |
| The Woman Suffrage Cook Book (1886) | Pancakes |
One cup of buttermilk or sour milk, two cups of sugar, two eggs, half spoonful saleratus, teaspoonful of salt, pinch of cinnamon, five scant cups of sifted flour; drop ... From The Woman Suffrage Cook Book, 1886, page 30. | |
| Manual for Army Cooks (1896) | Pancakes |
One quart of sifted flour; one level teaspoonful of salt; three heaping teaspoonfuls of baking powder; three teaspoonfuls of brown sugar; two or three eggs, the yolks ... From Manual for Army Cooks, 1896, page 167. | |
| The Picayune Creole Cook Book (1901) | Pancakes |
. Orépes. 4 Cups of Flour. 1 Cup of Milk. Beat the yolks and whites of the eggs together. Then add the flour, SS and beat very light. Add the milk, pouring gradually, ... From The Picayune Creole Cook Book, 1901, page 255. | |
| The Cook's Own Book (1832) | Pancakes and Fritters. Break |
three eggs in a basin; beat diem up widi a little nutmeg and salt; then put to them four ounces and a half of flour, and a little milk; it of a smooth dien add by ... From The Cook's Own Book, 1832, page 178. | |
| The International Cook Book (1906) | Pancakes au Chocolat |
2639. CUTLETS OF DUCK, DEMI-GLACE Cut meat from breast of duck left over from yesterday into small square pieces. Cut into same shape two ounces cooked ham, six canned ... From The International Cook Book, 1906, page 826. | |
| The Cook's Own Book (1832) | Pancakes Common |
Widi nearly half a pound of flour, mix five* well-beaten add, by degrees, a quart of fry in From The Cook's Own Book, 1832, page 178. | |
| The Cook's Own Book (1832) | Pancakes Fine |
To spoonfuls of flour add six well-beaten eggs, diree ounces of melted butter nearly cold, the same quantity of pounded loaf-sugar, half a grated nutmeg, and a pint of ... From The Cook's Own Book, 1832, page 178. | |
| The Cook's Own Book (1832) | Pancakes in Apples |
very small, stew litde white wine, grated lemon-peel, pounded cinnamon, and brown eugar; mash them, and it over pancakes; roll them up, and serve with sifted loaf-sugar over them. From The Cook's Own Book, 1832, page 178. | |
| The International Cook Book (1906) | Pancakes with Chocolate |
1447. HARICOT OF MUTTON, PAYSANNE Cut a tender neck of mutton into two-and-a-half -inch pieces. Cut also three ounces lean, raw bacon into one-inch-square pieces. ... From The International Cook Book, 1906, page 444. | |
| The International Cook Book (1906) | Pancakes with Macaroons |
2863. PANCAKES WITH MACAROONS Prepare same quantity French pancakes as in (No. 17). Place in a bowl two tablespoons currant jelly with an ounce crushed macaroons and ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Pancakes, Scotch |
Mix six table-spoonfuls of flour a little cream, add die beaten yolks of six cu'irs, and then mix in a pint of cream, die grated peel of a small lemon, a and a litde ... From The Cook's Own Book, 1832, page 178. | |
| Bohemian-American Cook Book (1915) | Parboil a |
calf brain in two of butter and some chopped green parsle}^ and fry the brain in this slightly. Soak two slices of bread in milk, squeeze dry and in Add one cup of milk ... From Bohemian-American Cook Book, 1915, page 25. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pare and |
grate six the hops and water boil^ strain the water on the grated potatoes, and the stove and boil up once. Add cupful of sugar and of Let the mixture get blood warm; ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 385. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pare the |
egg-plant, and cut in very thin each slice with salt and pepper, pile them evenly, put a tin plate over them, and on this stand a flat-iron to press out the juice. Let ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. | |
| The Boston Cooking-School Cook Book (1896) | Parisian Svtreets |
1 lb. figs 1 lb. English walnut meat 1 lb. dates Confectioners' sugar Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat, and force ... From The Boston Cooking-School Cook Book, 1896, page 618. | |
| Aunt Sammy's Radio Recipes (1927) | Parisian Sweets |
pound figs. 3^ pound nut meats. Confectioners' sugar. Wash, pick over, and stem the fruits. Put them, with the nut meats, through a meat chopper, using a medium knife. ... From Aunt Sammy's Radio Recipes, 1927, page 82. | |
| Housekeeping in Old Virginia (1879) | Parker House Muffins |
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in ... From Housekeeping in Old Virginia, 1879, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Parker House Rolls |
i pint of cold boiled milk y% cup of yeast or a compressed dis2 quarts of sifted flour solved in a half-cup of i large spoonful of lard lukewarm water into a deep bowl, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. | |
| The White House Cook Book (1887) | Parker House Rolls |
ONE pint of milk, boiled and cooled, a piece of butter the size of an egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one pinch of salt, and two quarts ... From The White House Cook Book, 1887, page 277. | |
| The Boston Cooking-School Cook Book (1896) | Parker House Rolls |
2 cups scalded milk 2 teaspoons salt 3 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar ^ cup lukewarm water Add butter, sugar, and salt to milk; when ... From The Boston Cooking-School Cook Book, 1896, page 90. | |
| Larkin Housewives' Cook Book (1915) | Parker House Rolls |
Scald one pint milk and pour it over one tablespoon each of butter and lard, two tablespoons sugar and one teaspoon salt. dissolved. just warm, add one yeast cake ... From Larkin Housewives' Cook Book, 1915, page 62. | |
| The Woman Suffrage Cook Book (1886) | Parker House Rolls* |
Boil one pint of milk, add a piece of butter the size of an egg, and let it cool. Add half a yeast cake dissolved in warm ver. Mix in flour, the same as for bread, then ... From The Woman Suffrage Cook Book, 1886, page 30. | |
| The White House Cook Book (1887) | PARKER HOUSE ROLLS. |
THESE rolls are made with baking powder, and are much sooner made, although the preceding recipe is the old original one from the " Parker House." Stir into a quart of ... From The White House Cook Book, 1887, page 277. | |
| The Dixie Cook-Book (1883) | Parker House Rots |
Rub one-half table-spoon of butter, and one-half tablespoon cf lard into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, and add ... From The Dixie Cook-Book, 1883, page 45. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Parker Hovse Rous |
Rub one half tablespoon of butter, and one half table-spoon of lard: into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 30. | |
| Gulf City Cook Book (1878) | Parker-house Rolls |
Two quarts of sifted flour, one of white sugar, one tea-spoonful of salt, half a pint of baker's yeast, and one large table-spoonful of Make up sponge about three ... From Gulf City Cook Book, 1878, page 113. | |
| Manual for Army Cooks (1896) | Parker-house Rolls |
2 quarts sifted flour. 1 cupful fresh yeast. 1 large tablespoonful sweet lard. Enough boiled milk (cold) to make a soft dough. Mix as directed in breakfast rolls, and ... From Manual for Army Cooks, 1896, page 158. | |
| The Picayune Creole Cook Book (1901) | Parsley and Lemon to Garnish |
Prepare the tripe, boil well, and cut into pieces of three inches in length and one in width. Roll it in a beaten egg and then in fine grated bread crumbs. Drop in ... From The Picayune Creole Cook Book, 1901, page 108. | |
| The Picayune Creole Cook Book (1901) | Parsley and Lettuce Leaves to Garnish |
Take left-over or stale bread, slice it thickly and dip in cream or milk. Then dip it in the beaten whites and yolks of egg and fry in butter. Cut the bouilli into ... From The Picayune Creole Cook Book, 1901, page 43. | |
| The Picayune Creole Cook Book (1901) | Parsley and Thyme |
Wet the bread and squeeze. Add the minced herbs and season well with salt and pepper. Mix all thoroughly and fry in butter. From The Picayune Creole Cook Book, 1901, page 159. | |
| The Picayune Creole Cook Book (1901) | Parsley, Sliced Lemon and Radishes to |
Scald the Frogs’ legs about three minutes in boiling ‘water and add a half cup of lemon juice and salt. Take out of the water and dry with @ clean towel. Season with ... From The Picayune Creole Cook Book, 1901, page 66. | |
| The Kansas Home Cook-Book (1874) | Part.—One |
and a of cup of butter, two and a of flour, of five one of yeast powder; flavor with lemon. From The Kansas Home Cook-Book, 1874, page 131. | |
| The Cook's Own Book (1832) | Partridges to -stew |
the partridges as fowls are done for boiling; pound the livers with double the quantity of fat bacon and bread-crumbs boiled in milk; and some chopped and with |x-p|XT, ... From The Cook's Own Book, 1832, page 180. | |
| The National Cookery Book (1876) | Passover Bread Ror Breakfast and Tra |
Soak six passover biscuits all night. In the morning drain them through a colander, chop them fine and mix them with vepper, salt, butter and a very little milk. Make ... From The National Cookery Book, 1876, page 179. | |
| The Jewish Manual (1846) | Passover Currant Fritters |
Mix a thick batter, as before, add some wellwashed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with ... From The Jewish Manual, 1846, page 163. | |
| The Jewish Manual (1846) | Passover Fritters |
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, ... From The Jewish Manual, 1846, page 163. | |
| The Creole Cookery Book (1885) | Paste for Croquants |
Sift 4 lb. of flour and 4 1b. of loaf sugar together; mix them well with a knife; then stir in as many yolks of eggs as will make it into a stiff paste; this must be ... From The Creole Cookery Book, 1885, page 130. | |
| The Boston Cooking-School Cook Book (1896) | Paste with Lard |
\)4. cups flour y^ cup lard y^ teaspoon salt Cold water Mix salt with flour. Reserve one and one-fourth tablespoons lard, work in remainder to flour, using tips of ... From The Boston Cooking-School Cook Book, 1896, page 538. | |
| The Virginia House-Wife (1824) | Patent Yeast |
Put half a pound of fresh hops into a gallon of water and boil it away to two quarts, then strain it and make it a thin batter with flour; add half.a pint of good yeast, ... From The Virginia House-Wife, 1824, page 184. | |
| The Creole Cookery Book (1885) | Patent Yeast |
To 1 pint of. potatoes put 4 pint of water, and boil it until reduced to 1 teaspoonful of water; then peel the potatoes and mash them into a light teacupful of flour ... From The Creole Cookery Book, 1885, page 132. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Patrick, Midland, Mich |
One gullon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough ... From Buckeye Cookery and Practical Housekeeping, 1877, page 84. | |
| Common Sense in the Household (1871) | Pea Fritters or Cakes, i^ |
Cook a pint or three cuj^s more peas than you need for dinner. Mash while hot with a wooden spoon, seasoning with pepper, salt, and butter. Pat by until morning. a ... From Common Sense in the Household, 1871, page 226. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Bread Pudding |
On a pint of fine stale bread or cracker crumbs pour boiling water and stir in a tablespoon of melted butter. After standing till thoroughly soaked, add two well beaten ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 170. | |
| Housekeeping in Old Virginia (1879) | Peach Conserves |
Pare the peaches and cut them ft-om the stone in thick slices. Make a syrup, allowing three-quarters pound sugar to each pound fru^it. Boil the peaches and put them on ... From Housekeeping in Old Virginia, 1879, page 462. | |
| The Boston Cooking-School Cook Book (1896) | Peach Crusts |
Roll puff or plain paste one-eighth inch thick, cut in two and one-half inch squares, and bake in hot oven. Cool, press down the centres, and arrange on each one-half a ... From The Boston Cooking-School Cook Book, 1896, page 554. | |
| The White House Cook Book (1887) | Peach Fritters |
PEEL the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in the batter and fry in hot fat. A sauce to be ... From The White House Cook Book, 1887, page 293. | |
| The International Cook Book (1906) | Peach Fritters |
• 2441. OYSTER CHOWDER Cut in small square pieces two leeks and two me'\om, white onions, place in a saucepan with two ounces salt pork cut in small squares, add one ... From The International Cook Book, 1906, page 755. | |
| The Creole Cookery Book (1885) | Peach Leathers |
Take ripe peaches and add sugar to taste; boil until they will spread smoothly over a dish; dry chiefly in the stove and then in the sun, covering with a net; when ... From The Creole Cookery Book, 1885, page 159. | |
| The International Cook Book (1906) | Peach Pancakes |
244. LOBSTER, HALDEMAN With the red part of a medium carrot, one green pepper, six medium, sound shallots and half saltspoon thyme, make a nice smooth hash. Boil two ... From The International Cook Book, 1906, page 88. | |
| Aunt Babette's Cook Book (1889) | Peach Syrup |
This is very nice for all kinds of griddle cakes, and is more economical than maple syrup, for the material does not cost you anything except the sugar. Use the peelings ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. | |
| The New England Cook Book (1905) | Peaches.—Put |
a of water and the beaten whites of three eggs; dip in each freestones, you rubbed off the fur with a clean cloth; and then roll in powdered sugar. Set them on the stem ... From The New England Cook Book, 1905, page 251. | |
| War Economy in Food (1917) | Peanut Bread |
1 cup liquid. (more if desired). Ys to i/i softened in cup lukewarm water. 1 or 2 tablespoons sirup. 1 cup peanut meal, or flour. ' Peanut meal may be prepared by ... From War Economy in Food, 1917, page 21. | |
| Larkin Housewives' Cook Book (1915) | Peanut Butter |
Beat vigorously, add two cups milk. Bake on a hot greased griddle. j^^^^^ j^^_ g_ ^^^^^ ^^^ ^^^^^ ^^^^_ From Larkin Housewives' Cook Book, 1915, page 67. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Peanut Butter |
}4 c peanut butter H c sugar 1 egg H tsp soda barley flour 1 tbsp water Roll thin, adding flour as needed, From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 22. | |
| Aunt Sammy's Radio Recipes (1927) | Peanut Butter Cakes |
4 tablespoons peanut butter. 1 egg. Mix the butter, peanut butter, and sugar well. Add the beaten egg and the sifted dry ingredients alternately with the milk. Add the ... From Aunt Sammy's Radio Recipes, 1927, page 75. | |
| Foods That Will Win the War and How to Cook Them (1918) | Peanut Loaf |
3 cups stale bread crumbs 1 tablespoon onion juice and pulp 4 teaspoon poultry seasoning 13 cups chopped peanuts Add bread to milk; add seasoning, beaten baking powder, and peanuts. From Foods That Will Win the War and How to Cook Them, 1918, page 112. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pease Griddle-Cakes |
Take green pease which have been boiled, but are too hard to eat as a vegetable. Drain very dry, then mash, ’ and rub the pulp through the squash strainer. Or boil one ... From Mrs. Lincoln's Boston Cook Book, 1884, page 125. | |
| Rumford Complete Cook Book (1908) | Pecan Sticks |
\% cupa flour. \yi teaspoons Rumford Baky2 cup milk. 1 cup shelled pecan nuts. to a cream; add the eggs well beaten, the milk and nuts, and then the flour, salt and ... From Rumford Complete Cook Book, 1908, page 170. | |
| Larkin Housewives' Cook Book (1915) | Peeinut Butter Griddle-Cakes |
Sift together two cups flour, two teaspoons baking powder, onehalf teaspoon salt. Add one egg and four tablespoons Larkin From Larkin Housewives' Cook Book, 1915, page 67. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Peel and |
cut the apples into halves, scooping •out the cores; take one pint and a half of flouPj three-fourths of a cupful of sour milk and cream, one-fourth of a teaspoonful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 355. | |
| The Southern Cookbook (1912) | Peel and |
six large onions, six potatoes, six carrots, and four turnips; fry them in half a pound of butter; pour on them four quarts of boiling water, and toast a crust of bread ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. | |
| Presbyterian Cook Book (1873) | Pennsylvania Flannel Cakes |
The of five well beaten; one slightly warmed; a little to make a; add one cup of yeast. They will take several hours to rise and must be kept warm. Just before baking, ... From Presbyterian Cook Book, 1873, page 111. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pepper-nuts |
One pound sugar, five eggs, half pound butter, half tea-cup milk, two tea-spoons baking-powder, flour enough to roll.— Mrs. Emma From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| The Picayune Creole Cook Book (1901) | Petite .Bijouz |
Prepare the same batter as for Quick Muffins. Pour into gem pans, and bake for about twenty-five minutes. Graham Gems are made by using two cups of Graham meal to one ... From The Picayune Creole Cook Book, 1901, page 377. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Philadelphia Buns |
One of milk, one cupful of butter, three cupsful of sugar, one or two eggs, one pint of yeast, and to work soft dough at; early in the morning add not quite half a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 221. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Philadelphia Cock Book |
ble, add the; with the ice-water. Roll out on a board about a half-inch thick, cut with a round cake cutter, put in greased bakingpans, and bake in a quick oven a half-hour. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. | |
| The Cook's Own Book (1832) | Pick the |
meat and nil U-rries i,m of a li.U-ter, mince them finely, add grated bread, < hop|xjd parsley, and butter; reason with grated nutmeg, white |K-p|-r, and stock, cream, ... From The Cook's Own Book, 1832, page 157. | |
| The International Cook Book (1906) | Pigs' Feet, German Style |
Brioches Fluttes (3052) 3147. EGGS, MRS. WRIGHT Prepare a frying batter (No. 204), adding juice of a sound lemon, a teaspoon freshly chopped parsley, and mix well. Poach ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Pineapple au Rhum |
719. LAMB CHOPS, REFORME Trim and neatly flatten six French lamb chops. Season with half teaspoon salt and two saltspoons white pepper, lightly roll in flour, then in ... From The International Cook Book, 1906, page 222. | |
| Fifty-Two Sunday Dinners (1913) | Pineapple Fritters |
Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with ... From Fifty-Two Sunday Dinners, 1913, page 49. | |
| The International Cook Book (1906) | Pineapple Fritters au Maraschino |
1183. ONION SOUP AU GRATIN Prepare and strain a consomme (No. 52) into a bowl and keep hot. Cut three medium onions in halves and finely slice them. Heat an ounce butter ... From The International Cook Book, 1906, page 362. | |
| Home Candy Making (1889) | Pistachio Rolls |
Chop four dozen pistachio nuts very fine. Mix two tablespoonfuls of almond paste and two tablespoonfuls of together, adding two drops of bitter almond flavoring and ... From Home Candy Making, 1889, page 39. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Place in |
the double broiler and broil over a fire is not too hot. Garnish with parsley, and serve on a hot Or, season with salt and pepper, toast till a delicate brown, arrange ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 246. | |
| Bohemian-American Cook Book (1915) | Place the |
latter in a saucepan, add cold water and the juice of one lemon, and boil about five minutes. spoons of butter, add two slices of bread soaked in milk and squeezed dry, ... From Bohemian-American Cook Book, 1915, page 121. | |
| Jewish Cookery Book, on Principles of Economy (1871) | plain and Very Orisp Orackers—mix a |
pound of flour, the yolk of an egg, and some milk, into a stiff paste; beat it well and knead till quite smooth, then roil.very thin and cut into crackers. Bake them in ... From Jewish Cookery Book, on Principles of Economy, 1871, page 73. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Arrowroot Biscuits |
Two cupsful each of sifted arrowroot and flour, one cupful of sugar, two tablespoonsful of butter and a yeast; knead well, roll out and cut biscuits; j^lace them on ... From Mrs. Porter's New Southern Cookery Book, 1871, page 200. | |
| The Cook's Own Book (1832) | Plain Bread |
Ounces of bread-crumbs; put them in a basin; jxmr three-quarters of a pint of boiling milk over them; plate over the top to keep in die steam; let it stand twenty ... From The Cook's Own Book, 1832, page 205. | |
| The Good Housekeeper (1841) | Plain Bread Pudding |
Pour a pint of boiling milk over four ounces of bread crumbs, cover it till cold, and mix with it three well beaten eggs, @ table-spoonful of sugar, and half the peel ... From The Good Housekeeper, 1841, page 80. | |
| The White House Cook Book (1887) | Plain Bread Pudding, Baked |
BREAK up about a pint of stale bread after cutting off the crust, pour over it a quart of boiling milk; add to this a piece of butter the size of a small egg; cover the ... From The White House Cook Book, 1887, page 427. | |
| Aunt Babette's Cook Book (1889) | Plain Bund, or Napf Kuchen |
Take two cents' worth of compressed yeast, put it in a common kitchen cup, adding a pinch of salt, a tablespoonful of sugar and about two tablespoonfuls of lukewarm ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 374. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Cakes |
ter cut into dice. Beat the eggs until very light, into the cream; then add the sugar, slowly, stirring all the time; then add the flour, spices, and yeast; give a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 491. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Crisp Biscuits |
Two pounds of flour, two eggs, one ounce of butter, a little salt, milk sufiicient to make it into a stiff dough; beat the eggs, and mix them with the flour, butter and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 185. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Crullers |
Cupful of sugar, full teaspoon of butter, three eggs and flour to make a stiff dough; knead, roll, cut into pieces to suit, and fry in lard. From Mrs. Porter's New Southern Cookery Book, 1871, page 217. | |
| The White House Cook Book (1887) | Plain Crumpets |
Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder and a little salt; then add two tablespoonfuls of ... From The White House Cook Book, 1887, page 300. | |
| La Cuisine Creole (1885) | Plain Doughnuts |
Take two pounds, or pint cups, full of light risen dough; add to it half a pound of butter, one half pound of sugar, one half pint of milk, three eggs, a lit¬ tle ... From La Cuisine Creole, 1885, page 146. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Fritters |
Beat seven eggs very light, and stir them gradually into a quart of milk; add, by degrees, three quarters or a pint and a half of sifted flour. Beat the whole very hard. ... From Directions for Cookery, in Its Various Branches, 1837, page 313. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Fritters |
Beat two eggs together until light, add to them one cup of milk, a half-teaspoonful of salt, and sufficient flour to make a pour from a spoon. ready a deep pan of hot ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 355. | |
| The Picayune Creole Cook Book (1901) | Plain Fritters |
Beignets de Paté, 1 Pint of Flour. 1 Pint of Milk. 4 Eggs. The Rind of Half a Lemon. ¥% Cup of Sugar. Flavoring to Taste, whites separately. Sift the baking powder into ... From The Picayune Creole Cook Book, 1901, page 250. | |
| The White House Cook Book (1887) | Plain Graham Gems |
Two CUPFULS of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt. Stir briskly for a minute or two. Have the gem-pan, hot and well ... From The White House Cook Book, 1887, page 285. | |
| The White House Cook Book (1887) | Plain Milk Toast |
CUT a thin slice from a loaf of stale bread, toast it very quickly, sprinkle a little salt over it, and pour upon it three tablespoonfuls of boiling milk or cream. ... From The White House Cook Book, 1887, page 559. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Muffins |
OxE of flour, half a teacupful of yeast, salt to taste, warm water to make a thick; a spoon;; muffin-rings or twenty From Mrs. Porter's New Southern Cookery Book, 1871, page 192. | |
| The Creole Cookery Book (1885) | Plain Muffins |
Make a stiff batter with flour, yeast and warm water, at night; in the morning, have a little warm milk and 4 eggs, and flour to make it sufficiently stiff to bake.’ From The Creole Cookery Book, 1885, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Muffins |
1 tablespoonful of butter y2 cup of yeast or half a the milk, add to it the let lukewarm; yeast, or the cake dissolved in a quarter-cup of warm water, and salt, and beat ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. | |
| The White House Cook Book (1887) | Plain Muffins |
ONE egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very light. One cup of milk, three of sifted ... From The White House Cook Book, 1887, page 284. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Pancakes.—sift |
or a of Beat seven eggs stir them gradually into a quart of rich milk. Then add by degrees the flour, so as to make a thin Mix it very smooth, pressing out all the lumps ... From Directions for Cookery, in Its Various Branches, 1837, page 314. | |
| Aunt Babette's Cook Book (1889) | Plain Rolls |
Put two quarts of flour into a deep bowl, sift and rub a large spoonful of butter into the flour as you would for biscuit; then make a hole in the center of the flour ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 209. | |
| The Jewish Manual (1846) | Plain Short Crust. a |
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once. From The Jewish Manual, 1846, page 134. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Waffles |
y% cup of yeast or half a \Y^ pints of milk Rub the butter into the flour, add the salt, then the milk which should be scalded and cooled, and the; thoroughly and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 342. | |
| The Virginia House-Wife (1824) | Plebeian Ginger Bread |
a Mix three large spoonsful of pounded giny ger with three quarts of flour, sift it, dissolve three teaspoonsful of pearl ash in a cup of water, and pour it on the ... From The Virginia House-Wife, 1824, page 175. | |
| Home Candy Making (1889) | Plum Puddings |
Chop together an ounce of citron, six good-sized raisins, stoned, a tablespoonful of currants, washed and dried, and one fig. Mix with these a piece of fondant the size ... From Home Candy Making, 1889, page 39. | |
| The Woman Suffrage Cook Book (1886) | Plums to Eat with rats |
Half a pound of sugar to one pound of common small blue plums. Place plums and sugar alternately in a twopreserved and canned fruits, jellies, ETC. iii quart stone jar ... From The Woman Suffrage Cook Book, 1886, page 122. | |
| Gulf City Cook Book (1878) | Pocket-books |
Beat the yelks of four eggs with two dessert-spoonfuls of sugar; then add one tea-cup' of sweet milk, with one yeast-cake dissolved in it; flour enough to make a stiff ... From Gulf City Cook Book, 1878, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pocket-Booxs |
Warm one quart new milk, add one cup butter or lard, four table-spoons sugar, and two well-beaten eggs; stir in flour enough to make a moderately stiff sponge, add a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 27. | |
| Housekeeping in Old Virginia (1879) | Pocketbook Rolls |
2 teapoonfuls of sugar. 2 tablespoonfuls of lard. Mix up these ingredients with warm water, making up the dough at ten a. m. in summer and eight A. m. in winter. Put in ... From Housekeeping in Old Virginia, 1879, page 41. | |
| The Dixie Cook-Book (1883) | Pockxer Booxs |
‘Warm one quart new milk, add one cup butter or lard, four tablespoons sugar, and two well-beaten eggs; stir in flour enough to make ® moderately stiff sponge, add a ... From The Dixie Cook-Book, 1883, page 40. | |
| Bohemian-American Cook Book (1915) | Pohanl'ove |
of lukewarm water and the same amount or use a cake of dry yeast, add enough buckwheat flour to make a thin batter, and let it rise over night. In the morning add a of ... From Bohemian-American Cook Book, 1915, page 196. | |
| Simple Italian Cookery (1912) | Polenta Fritters |
Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil. As soon as it boils in, by scant cup of From Simple Italian Cookery, 1912, page 30. | |
| Larkin Housewives' Cook Book (1915) | Pop Overs |
Sift one cup Larkin Bread Flour with one teaspoon salt iq|p a mixing bowl. Take one cup milk, add enough to the flour to mix smooth. Drop in one egg (unbeaten), beat for ... From Larkin Housewives' Cook Book, 1915, page 63. | |
| The National Cookery Book (1876) | Porato BALus |
Stir into some mashed potatoes the yolk of an egg; mak them into balls, dust them with flour and roll them in egg and Fry or brown them in an oven. From The National Cookery Book, 1876, page 151. | |
| The National Cookery Book (1876) | Porato Biscurr |
Boil and mash six or seven potatoes. Stir in about half a pint of warm water and a large tablespoonful of melted lard. Add flour enough to make a thick batter, some salt ... From The National Cookery Book, 1876, page 175. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porato CaKEs |
Grate eight raw Irish potatoes, add salt, two well-beaten eggs, and half cup flour; roll in cakes with a spoon, and fry in butter.— From Buckeye Cookery and Practical Housekeeping, 1877, page 295. | |
| The Dixie Cook-Book (1883) | Porato Risso.Es |
Mash potatoes, salt and pepper to taste, if desired add a little parsley. Roll the potatoes into small balls, cover them with‘an egg and bread-crumbs, and fry in hot ... From The Dixie Cook-Book, 1883, page 343. | |
| The National Cookery Book (1876) | Porato YEAST |
Boil and mash well twelve good-sized potatoes. Tie a handful of hops in a bag and boil them in a quart of water. Measure the hop tea when done, and pour it on the mashed ... From The National Cookery Book, 1876, page 171. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porato Yeast |
Boil one cup hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good-sized Irish potatoes, peeled and grated raw, one cup white ... From Buckeye Cookery and Practical Housekeeping, 1877, page 43. | |
| The Dixie Cook-Book (1883) | Porato Yeast |
Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent their darkening) five good-sized ... From The Dixie Cook-Book, 1883, page 60. | |
| The Dixie Cook-Book (1883) | Porato YEAST |
Take as many hops as can be grasped in the hand twice, put onehalf gallon water over them in a new coffee-pot kept for that purpose, boil slowly for one hour. Do not tie ... From The Dixie Cook-Book, 1883, page 61. | |
| The Creole Cookery Book (1885) | Portsmouth Cakes |
Three cups of sugar, 1 cup of butter, 3 eggs, 1 cup of milk, 1 teaspoonful of soda dissolved, 4 cups of flour well beaten; if it is too stiff, add a little more milk; ... From The Creole Cookery Book, 1885, page 150. | |
| Housekeeping in Old Virginia (1879) | Pot Pourri |
Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes; then put into a ... From Housekeeping in Old Virginia, 1879, page 228. | |
| Presbyterian Cook Book (1873) | Pounded Biscuit |
One a pinch of salt; one half teacupful of; a stiff dough with milk; knead it a; then beat hard with a rolling pin fifteen or twenty minutes. Roll out and cut into small biscuits. From Presbyterian Cook Book, 1873, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pour Drawn Butter |
around the toast, and Or, when drain, chop fine, in a heated vegetable dish. Cut hard-boiled eggs in slices and lay on top. A half-peck of spinach will serve five people. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. | |
| The New England Cook Book (1905) | Pour in |
well-buttered muflin-rings, and bake to a nice brown. Apple Dumplings.—Make a biscuit dough, and cover the apples (pared and cored), singly; tie in cloths and drop in ... From The New England Cook Book, 1905, page 201. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pour the |
gradually, on the meal; the butter, and beat well. blood warm, add the compressed in two water, or the yeast, and the egg, well beaten. Let the batter rise five hours.. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 368. | |
| The Dixie Cook-Book (1883) | Praca Rous |
Stew dried fruit, sweeten, and flavor to taste; make a good baking-powder crust, roll very thin, spread fruit on, putting thin slices of butter on the fruit, roll crust ... From The Dixie Cook-Book, 1883, page 238. | |
| The Dixie Cook-Book (1883) | Prarie Prum Puppine |
Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in layer of sponge-cake (any kind of cake will do, or Boston crackers, sliced and ... From The Dixie Cook-Book, 1883, page 240. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prarrre Pium Puppine |
Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in a layer of sponge-cake (any kind of cake ‘ will do, or Boston crackers, sliced ... From Buckeye Cookery and Practical Housekeeping, 1877, page 210. | |
| Mrs. Hale's New Cook Book (1857) | Preparations of Food for Invalids |
Brawn Bread—Is recommended to invalids for its containing bran, which possesses a resinous, purgative property; but its efficacy is generally counteracted by being made ... From Mrs. Hale's New Cook Book, 1857, page 451. | |
| Directions for Cookery, in Its Various Branches (1837) | Prepare, a |
force-meat of grated bread crumbs, butter or minced suet, sweet marjoram and parsley chopped fine, a little grated lemon-peel, nutmeg, pepper, and salt to your taste, ... From Directions for Cookery, in Its Various Branches, 1837, page 87. | |
| Mrs. Hale's New Cook Book (1857) | Preserve Puffs.—Roll |
out puff paste very thinly, cut it intc round pieces, and lay jam on; fold over the paste, wet the edges close them; on a baki’ g sheet, ice them, and bake about a ... From Mrs. Hale's New Cook Book, 1857, page 316. | |
| The Kansas Home Cook-Book (1874) | Price's |
yeast powder rubbed into the flour while dry, a piece of lard the size of an English walnut, half-pint From The Kansas Home Cook-Book, 1874, page 26. | |
| The National Cookery Book (1876) | Prine APPLE PupDDING |
Grate one large pine apple. Beat together half a pound of butter and half a pound of sugar, six eggs, the whites and yolks nutmeg, four tablespoonfuls of rose water and ... From The National Cookery Book, 1876, page 211. | |
| The International Cook Book (1906) | Private Families |
I recently came across a peculiar looking small bread maker, called the "Universal Bread Maker." After carefully examining, I purchased one for the purpose of trying it ... From The International Cook Book, 1906, page 900. | |
| The Dixie Cook-Book (1883) | Prum CossBier |
Take one quart of flour, four tablespoons melted lard, half teaspoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, ... From The Dixie Cook-Book, 1883, page 226. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Prune and Nut Bread |
}/2 c prunes 1 c cold water Soak over night and cook and stone. Add water to prune-juice to make cup. boiling add cup rolled oats. After standing an hour add: ^ ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 11. | |
| Foods That Will Win the War and How to Cook Them (1918) | Prune Roll |
1 egg 4 lb. washed and scalded prunes, 2 tablespoons sugar dates, figs or raisins To prunes, add 4 cup water and soak 10 minutes. Simmer in same water until tender ... From Foods That Will Win the War and How to Cook Them, 1918, page 69. | |
| The International Cook Book (1906) | Pudding, Renaissance Biscuit Glace |
688. CONSOMM£, FLAMANDE Prepare, strain in a saucepan and keep hot a consomme* prepared as per No. 52. Clean and scrape a medium red carrot, one medium turnip; wash well ... From The International Cook Book, 1906, page 212. | |
| The Southern Cookbook (1912) | Puddings, Etc |
Pudding, almond.' " amber, a very line " a George " apricot,.. " bread and butter ' " baked apple " brown bread " boiled bread " boiled bread, richer " " batter, with ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 231. | |
| Rumford Complete Cook Book (1908) | Puff Ball Doughnuts |
Yi teaspoon nutmeg. 1 cup su^rar. 1 quart flour. Beat the eggs and sugar till quite light, and add the salt and nutmeg; sift the baking powder with two cups of the flour ... From Rumford Complete Cook Book, 1908, page 186. | |
| The White House Cook Book (1887) | Puff-ball Doughnuts |
THESE doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour ... From The White House Cook Book, 1887, page 351. | |
| Bohemian-American Cook Book (1915) | Puffed Puddings |
folded into the batter very carefully. The baking dish must be shallow, in order that the oven heat permeates evenly. The dish should be well buttered and dusted with ... From Bohemian-American Cook Book, 1915, page 219. | |
| Aunt Babette's Cook Book (1889) | pukim Keapfen |
To these superfine " doughnuts " take one pound of the best flour, sifted into a deep bowl, a heaping cup of lukewarm milk, and two cents' worth of compressed yeast, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 371. | |
| The Boston Cooking-School Cook Book (1896) | Pulled Bread |
Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using ... From The Boston Cooking-School Cook Book, 1896, page 188. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pulled Bread |
crusts a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. | |
| Larkin Housewives' Cook Book (1915) | Pumpernickel or Whole-Rye Muffins |
^|ift together one and one-half cups each of Larkin Pumpernickel and Bread Flour, three teaspoons Larkin Baking Powder, and one and one-half teaspoons Larkin Salt. Sift ... From Larkin Housewives' Cook Book, 1915, page 64. | |
| The New England Cook Book (1905) | PumpkiQ Bread.—Stew and |
a sufficient quantity of pumpkin; add enough Indian-meal to stiffen it, with yeast and a little salt; when sufficiently raised, bake as in ordinary bread. Pone.—This is ... From The New England Cook Book, 1905, page 165. | |
| The American Frugal Housewife (1829) | Put the |
Indian in your bread -pan, sprinkle a little salt among it, and wet it thoroughly with scalding it up while you are scalding it. Be sure and have hot water enough, lor ... From The American Frugal Housewife, 1829, page 85. | |
| Gulf City Cook Book (1878) | Put the |
feet in hot water, with wood ashes to make a lye; let them stand in this until the hoof is softened, so as to pull off; put in cold water and boil until it leaves the ... From Gulf City Cook Book, 1878, page 47. | |
| The White House Cook Book (1887) | Putting Up Butter to Keep |
TAKE of the best pure common salt two quarts, one ounce of whitfe sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly ... From The White House Cook Book, 1887, page 244. | |
| The Creole Cookery Book (1885) | Pyramid of Paste |
Roll out some nicely prepared puff paste, an inch in thickness, and cut the paste into any shape you may fancy; make each smaller until the top one is not larger than a ... From The Creole Cookery Book, 1885, page 130. | |
| The Epicurean (1894) | Qio the Epicureaisr |
Homini/ and Samp {Crushed Corn). — Cook some hominj' in boiling salted water, spread it on a baking sheet in a five-eighths of an inch thick layer and when cold cut it ... From The Epicurean, 1894, page 656. | |
| The Appledore Cook Book (1872) | Quahindt Puddittg |
Take as much stale bread as will fiU*^'a quart basin after it is cut; now butter w«ll a.tiij joould or pail that will cover tight, and put in a layer of bre^d; then ... From The Appledore Cook Book, 1872, page 104. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Quality Paste |
yi cup lard 2 cups pastry flour Chop lard into flour (once sifted) and moisten to a very stiff dough with water, using a caseknife. Cut into dough butter, and chill for ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 180. | |
| The Kansas Home Cook-Book (1874) | Queen Baking Powder |
v:hen gar, half pound stoned, one nutmeg, milk, two eggs, half teaspoon soda, half teacup Mix at noon, and put in half the sugar and shortening then, adding the rest at ... From The Kansas Home Cook-Book, 1874, page 150. | |
| The International Cook Book (1906) | Queen Cakes |
2766. SCRAMBLED EGGS, MRS. HOBART Cut a round corner off the top of six round French rolls, scoop out soft part and lightly rub interior of each with a little anchovy ... From The International Cook Book, 1906, page 870. | |
| The Appledore Cook Book (1872) | Queen Fritters |
Into half a pint of boiling water stir half a cup of butter, and when this boils up, stir in one pint of flour; let this cook about five minutes, beating well all the ... From The Appledore Cook Book, 1872, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Queen Fritters |
y^ cup butter (scant) % cup flour ^ cup boiling water 2 eggs Fruit preserve or marmalade Put butter in small saucepan and pour on water. As soon as water again reaches ... From The Boston Cooking-School Cook Book, 1896, page 418. | |
| The Picayune Creole Cook Book (1901) | Queen Muffins |
Galettes a la Reine, 3 Cups of Flour. 3 Eggs. 1 Pint of Sweet Milk. 2 Teaspoonfuls of Baking Powder or % ‘ake of Compressed Yeast. If yeast is used, set the batter to ... From The Picayune Creole Cook Book, 1901, page 376. | |
| Common Sense in the Household (1871) | Queen Muffins. *J< |
|- cup of yeast. " of lard or butter. Flour to make a good batter. Set the batter—leaving out the eggS—to ovei night. In the morning beat the eggs very light, stir intc ... From Common Sense in the Household, 1871, page 292. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Queen of All Puddings |
i pint of bread crumbs i ounce of butter the crumbs in the for a the yolks and then add them to the crumbs and milk; mix and add the lemon. Pour into the pudding dish, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 419. | |
| The Boston Cooking-School Cook Book (1896) | Queen of Muffins |
. ^ cup butter % cup milk (scant) y^ cup sugar \% cups flour 1 eigg 2% teaspoons baking powder Mix and bake same as Twin Mountain Muffins. From The Boston Cooking-School Cook Book, 1896, page 109. | |
| Housekeeping in Old Virginia (1879) | Queen of Puddings |
1 pint bread crumbs. 1 quart milk. \\ cupful of sugar. Yolks of 4 eggs, well beaten. 1 teacup of butter, well creamed. Grated rind of one lemou. Bake nntil done, but not ... From Housekeeping in Old Virginia, 1879, page 392. | |
| Housekeeping in Old Virginia (1879) | Queen of Puddings |
\\ cupful white sugar. 2 cupfuls fine dry bread crumbs. 1 tablespoonful of butter, flavored to taste. 1 quart fresh, rich milk. \ cup jelly or jam. Rub the butter into a ... From Housekeeping in Old Virginia, 1879, page 392. | |
| Housekeeping in Old Virginia (1879) | Queen of Puddings |
Saturate tlie crumbs of a loaf of bread with a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat ... From Housekeeping in Old Virginia, 1879, page 393. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Queen of Puddings |
To a quart of milk, allow a pint of fine bread crumbs, a tablespoon of batter, one cup of sugar and the yolks of four eggs; flavor with the grated rind of a lemon, if ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 166. | |
| The Dixie Cook-Book (1883) | QUEEN oF Pupprines |
One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon); bake until ... From The Dixie Cook-Book, 1883, page 241. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Queen Op Puddings |
One pint of nice bread crumbs to one quart of milk, one cupful (half in the pudding and half saved for the top), the yolks of four eggs beaten, a 23iece of butter the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 335. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Queen or Puppines |
One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg, | (some add grated rind of lemon); bake until ... From Buckeye Cookery and Practical Housekeeping, 1877, page 212. | |
| The Cook's Own Book (1832) | Queen's Drops |
Leave out of flour from tle receipt, and add two ounces more of currant:-, and two ounces of candied peel, cut small it the same as in the receipt, and when put the ... From The Cook's Own Book, 1832, page 214. | |
| The Picayune Creole Cook Book (1901) | Queues de Bocuf Panéce |
2 Ox Tails. 1 Cup of Grated Bread Crumbs. 8 Sprigs of Chopped Parsley. 3 Sprigs of Thyme. 1 Ege. Wash the tails and break ‘hem at the joints; then cut again, into pieces ... From The Picayune Creole Cook Book, 1901, page 93. | |
| Common Sense in the Household (1871) | Quick "Waffles |
BHOETCAKE, ETC. o07 1 teaspoonful cream-tartar sifted in tlie flour. ^ " " A heaping pint of flour, or enough to make soft batter. From Common Sense in the Household, 1871, page 306. | |
| The National Cookery Book (1876) | Quick Biscurts |
One quart of flour, a little salt, a tablespoonful of sugar, and thre teaspoonfuls of yeast powder, mixed dry in the flour. Rub in a tablespoonful of lard, and mix with ... From The National Cookery Book, 1876, page 177. | |
| Rumford Complete Cook Book (1908) | Quick Buckwheat Cakes |
\}4 cups buckwheat flour. 2 rounding teaspoons Rum1 cup white flour. ford Baking Powder. 1 egg. IK cups milk. Sift together the buckwheat, baking powder; add the egg ... From Rumford Complete Cook Book, 1908, page 149. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Quick Flannel Cakes |
1 quart of flour 1^2 pints of milk Rub the butter into the flour with the hands until smooth, then add the salt. Beat the yolks of the eggs, add them to; add to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. | |
| Rumford Complete Cook Book (1908) | Quick Graham Rolls |
2 cups Graham flour. 2 rounding teaspoons Rumford 1 cup white flour. 2 tablespoons butter or lard. About \yi cups milk. the and rub in the fat and mix to a smooth dough with the From Rumford Complete Cook Book, 1908, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Quick Muffins |
teaspoonfuls of i ounce of butter baking-powder or a halfteaspoonful of soda and one of cream of tartar Beat the eggs separately until light; add the yolks to the milk, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 345. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Quick Nut Loaf |
2 tablespoons lard 2 cups bread flour li cup sugar i egg yolk i cup milk }4 cup English walnut meats From Catering for Special Occasions, with Menus and Recipes, 1911, page 30. | |
| The Boston Cooking-School Cook Book (1896) | Quick Paste |
\]4 cups flour 1^ cup lard, crisco, or %^ teaspoon salt cottolene Cold water Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on ... From The Boston Cooking-School Cook Book, 1896, page 538. | |
| Aunt Sammy's Radio Recipes (1927) | Quick Raisin Bread |
4 tablespoons butter, melted. IJ^ cups raisins, chopped. Sift the salt, cinnamon, flour, and baking powder together. the egg and add the milk and sugar. From Aunt Sammy's Radio Recipes, 1927, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Quick WAFFLEs |
Two pints sweet milk, one cup of butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just ... From Buckeye Cookery and Practical Housekeeping, 1877, page 33. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Quick Waffles |
light, then add the milk, the; the whole a good beating; add the butter, melted, and, last, the whites of the eggs beaten to a stiff froth, and the baking-; mix thoroughly, and bake the as From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. | |
| The Virginia House-Wife (1824) | Quire of Paper Pancakes |
Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine; take care the flour ... From The Virginia House-Wife, 1824, page 165. | |
| Mrs. Owen's Illinois Cook Book (1871) | Quire of Paper Pancakes |
Beat sixteen eggs till one quart; take a half pound sifted flour, a little sugar, and half a pound melted butter, half a grated nutmeg, and two gills of wine; add a ... From Mrs. Owen's Illinois Cook Book, 1871, page 153. | |
| Housekeeping in Old Virginia (1879) | Quire of Paper Pancakes |
Mix with half a pint of rich milk the yolks of four eggs, well beaten. Add three tablespoonfuls fine flour, four ounces sugar, five ounces fresh butter, melted and ... From Housekeeping in Old Virginia, 1879, page 425. | |
| The Cook's Own Book (1832) | Rabbits, Roasted |
Truss them lor roasting, and stull the minced raw, grated bread, and ham, or suet, and chopped parsley, seasoned with a little lemon thyme, grated nutmeg, salt, and ... From The Cook's Own Book, 1832, page 217. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Raham I’aste |
Mix lightly half a pound Graham flour, half a pint sweet cream, half a tea-spoon salt, roll, and bake like other pastry. From Buckeye Cookery and Practical Housekeeping, 1877, page 187. | |
| The White House Cook Book (1887) | Raised Biscuit |
SIFT two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water or new milk, one teaspoonful of salt, half a cup ... From The White House Cook Book, 1887, page 275. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raised Biscuit and Rolls |
The name “biscuit” is from the French, and means “twice baked.” It was originally applied to a kind of hard, thin bread, made in that manner to deprive it of all ... From Mrs. Lincoln's Boston Cook Book, 1884, page 92. | |
| Aunt Babette's Cook Book (1889) | Raised Biscuits |
Make a sponge of one pint of milk, a little salt and half a cake of compressed yeast. When light take a piece of butter the size of an egg, one quarter of a cup of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 210. | |
| The Woman Suffrage Cook Book (1886) | Raised Bread |
Scald one pint of Indian meal with two quarts of boding water, add as much flour as you can stir in with a spoon, let it set until cool, then add one-half yeast cake ... From The Woman Suffrage Cook Book, 1886, page 17. | |
| Manual for Army Cooks (1896) | Raised Brown Bread |
1 pint yellow corn meal. j cup yeast. 1 salt spoonful soda. j cup molasses. 1 pint rye meal. Put corn meal in a bowl and scald with boiling water just enough to wet it. ... From Manual for Army Cooks, 1896, page 162. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Raised Brown Bread |
2 cups corn meal 2 cups rye i cup molasses Pour boiling on corn meal. When lukewarm add dissolved yeast and let it rise over night, beat and pour into a buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 186. | |
| The White House Cook Book (1887) | Raised Buckwheat Cakes |
TAKE a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat ... From The White House Cook Book, 1887, page 291. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Raised Doughnuts |
Two cups of sugar and six cups of flour sifted together, one pint of milk and a piece of butter the size of two eggs warmed together, and spice to the taste; add half a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 138. | |
| Presbyterian Cook Book (1873) | Raised Doughnuts |
Two cupsful of sweet milk; one of lard; one and one half of white sugar; one cupful of yeast; two a little grated nutmeg and salt; add flour enough to make a thick ... From Presbyterian Cook Book, 1873, page 127. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raised Doughnuts |
1 pint risen milk bread dough. 1 tablespoonful melted butter. 1 cup sugar. Spice to taste. ~ 2 eggs.. | Flour enough to roll out. These are more wholesome than those-made with soda. From Mrs. Lincoln's Boston Cook Book, 1884, page 129. | |
| The White House Cook Book (1887) | Raised Doughnuts |
OLD-FASHIONED "raised doughnuts" are seldom seen nowadays, but are easily made. Make a sponge as for bread, using a pint of warm water or milk? and a large half cupful ... From The White House Cook Book, 1887, page 347. | |
| The Boston Cooking-School Cook Book (1896) | Raised Doughnuts |
1 cup milk K cup butter and lard mixed 1^ yeast cake 1 cup light brown sugar }^ cup lukewarm water 2 eggs 1 teaspoon salt }4 grated nutmeg Scald and cool milk; when ... From The Boston Cooking-School Cook Book, 1896, page 119. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raised Flour Muffins or Sally Lunns |
1 cup milk, scalded and cooled. 1 egg, yolk and white beaten sep- ¥¢ teaspoonful salt, scant. arately. 1 teaspoonful. sugar. Flour enough to make a drop 4 cup yeast. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 111. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Raised Fruit Loaf |
2 cups brown sugar 2 cups bread sponge 2 teaspoons cinnamon 1 teaspoon clove 2 teaspoons soda 2 cups raisins 1 cup flour Cream butter and add gradually, while beating ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 155. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raised Graham Griddle-Cakes |
Mix one pint of milk, scalded and cooled, one cup of whole-wheat flour, one cup of white flour, one fourth of a cup of Liquid yeast. Let it rise over night. In the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 125. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Raised Graham Muffins |
These are made the same as Graham bread. Fill tin muffin pans two-thirds to the brim and let the mixture rise to the top. This will take an hour. Bake in a rather quick ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 366. | |
| The Boston Cooking-School Cook Book (1896) | Raised Hominy Muffins |
1 cup warm cooked hominy 1 teaspoon salt %^ cup butter )^ yeast cake 1 cup scalded milk ^ cup lukewarm water 3 tablespoons sugar 3)^ cups flour Mix first five ... From The Boston Cooking-School Cook Book, 1896, page 102. | |
| Mrs. Owen's Illinois Cook Book (1871) | Raised Muffins |
Melt a tablespoonful of butter in one pint of Half gill yeast. Flour, to make a thick batter. From Mrs. Owen's Illinois Cook Book, 1871, page 134. | |
| Mrs. Owen's Illinois Cook Book (1871) | Raised Muffins |
Melt a tablespoonful of butter in one pint of two eggs, half a gill of yeast; flour to make a From Mrs. Owen's Illinois Cook Book, 1871, page 142. | |
| The Boston Cooking-School Cook Book (1896) | Raised Muffins |
1 cup scalded milk % teaspoon salt 1 cup boiling water ^ yeast cake 2 tablespoons butter 1 %%g Add butter, sugar, and salt to milk and water; when lukewarm, add yeast ... From The Boston Cooking-School Cook Book, 1896, page 101. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Raised Muffins |
J cup melted butter 3 to 4 cups flour Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let In morning add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. | |
| The Boston Cooking-School Cook Book (1896) | Raised Oatmeal Muffins |
^ cup scalded milk ^ yeast cake dissolved in ^ cup sugar )^ cup lukewarm milk 1^ teaspoon salt 1 cup cold cooked oatmeal 2K cups flour Add sugar and salt to scalded ... From The Boston Cooking-School Cook Book, 1896, page 102. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Raised Oatmeal Muffins |
To three-fourths of a cup of scalded milk add one-fourth of a cup of sugar and half a teaspoon of salt. When lukewarm, add one-fourth yeast cake dissolved in one-fourth ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 62. | |
| The Boston Cooking-School Cook Book (1896) | Raised WafEles |
1% cups milk ^ cup lukewarm water 1 teaspoon salt 2 cups flour 1 tablespoon butter Yolks 2 eggs 1^ yeast cake Whites 2 eggs Scald milk; add salt and butter, and when ... From The Boston Cooking-School Cook Book, 1896, page 119. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Raised Waffles |
One pint of milk, one pint and a half of flour, an egg, a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 372. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raised Waffles |
Mix at night one pint of mtlk, one third of a cup of yeast, and one pint of flour. In the morning add half a teaspoonful of salt, two eygs, yolks and whites beaten ... From Mrs. Lincoln's Boston Cook Book, 1884, page 123. | |
| The Creole Cookery Book (1885) | Raised Waffles |
Make a thick batter of milk and wheat flour, add 4 eggs, beat light, a gill of yeast, and a spoonful of butter; let it rise some hours; as you take them out of the iron, ... From The Creole Cookery Book, 1885, page 126. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Raisin and Peanut Paste |
3^ c peanut butter Wash raisins, put through chopper twice and mix all Roll into small balls and dust with mixture of 2 tbsp sugar and 1 tbsp cornstarch. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 62. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Raope Isianp ‘‘Spat-Ours.” |
One pint of sweet milk, four table-spoons of wheat flour, two eggr well beaten, Indian meal to make a stiff batter, and a little salt; spat into round cakes half an inch ... From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| The Dixie Cook-Book (1883) | Raspberry Sandwiches |
Take a piece of puff paste, after it is fully rolled and folded, then roll it out, one-fourth inch in thickness and fold it*over evenly (like a sheet of paper). Now roll ... From The Dixie Cook-Book, 1883, page 380. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rassep Dovucsnuts |
Warm together one pint milk and one small tea-cup lard, and add one cup yeast; stir in flour to make a batter, let rise over night; add four eggs, two and a half cups ... From Buckeye Cookery and Practical Housekeeping, 1877, page 81. | |
| The Dixie Cook-Book (1883) | Ratsep WAFFLES |
One quart flour, one pint sweet, luke-warm milk, two eggs, a ablespoon melted butter, tea-spoon salt, half tea-cup good yeast. — From The Dixie Cook-Book, 1883, page 48. | |
| Simple Italian Cookery (1912) | Ravioli Dolce |
These ravioli can be used also as a dessert by preparing them as follows: Take yi pound of flour of butter 2 tablespoons of lard Work this into a paste and roll out ... From Simple Italian Cookery, 1912, page 23. | |
| The Dixie Cook-Book (1883) | Rawep Dovesnuts |
Peel and boil four good sized potatoes; mash fine, and pour boiling water over them until of the consistency of gruel; let cool, add a yeast cake, and a little flour; ... From The Dixie Cook-Book, 1883, page 100. | |
| Housekeeping in Old Virginia (1879) | Recipe for Family Bread |
2 quarts of flour. 2 tablespoonfuls of lard or butter. 2 teaspoonfuls of salt. Enough sponge for a twoquart loaf of bread. Mix with one pint of sweet milk. Make into ... From Housekeeping in Old Virginia, 1879, page 37. | |
| Housekeeping in Old Virginia (1879) | Recipe for Putting up JButter |
2 quarts best common salt. 1 ounce pulverized saltpetre. 1 ounce white sugar. Work the butter over three times, the last time adding an ounce of the above mixture to ... From Housekeeping in Old Virginia, 1879, page 75. | |
| Housekeeping in Old Virginia (1879) | Recipe for the Same |
1 saltspoonful of salt. Butter the size of an egg. Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise ... From Housekeeping in Old Virginia, 1879, page 43. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Recipe II |
1 cup white flour ^ cup hot milk Pour hot milk over the corn meal, add fat and When mixture is cool, add }4 cup of the flour sifted with the baking powder. Roll out ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. | |
| The New England Cook Book (1905) | Recipes for Biscuits, Buns, Etc |
GREAT care is requisite in making biscuits that quantities be accurately observed and that the ingredients used are of proper quality. Flour should be a few months old. ... From The New England Cook Book, 1905, page 168. | |
| The New England Cook Book (1905) | Recipes Incidental to |
Bread Stufiliig for FisL—Take about half a pound of stale bread and soak in water, and when soft press out the water; add a very little chopped suet, pepper, salt, a ... From The New England Cook Book, 1905, page 74. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Recliauflfes and Olla-Podrida |
from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sauted a golden ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. | |
| The White House Cook Book (1887) | Reed Birds on Toast |
EEMOVE the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over ... From The White House Cook Book, 1887, page 307. | |
| The Cook's Own Book (1832) | Regent's |
Rub an earthenware mould with butter, and cover the lx>ttom with bloom niis'ms stoned; cut slices of the crumb of bread, butter, and lavone or two over the raisi'!.;; ... From The Cook's Own Book, 1832, page 210. | |
| Manual for Army Cooks (1896) | Remarks on Griddle and Pan Cakes |
If the pan or griddle has been unused for some time cleanse thoroughly with soap and hot water, then wipe dry with a towel, and, lastly, rub thoroughly with dry salt to ... From Manual for Army Cooks, 1896, page 163. | |
| Larkin Housewives' Cook Book (1915) | Reused Com-MeeJ Bread |
Put one-half cup Larkin Yellow Corn-Meal into the bread bowl and pour over it one pint boiling water. Add one tablespoon Larkin Lard, one-half cup Larkin Molasses and ... From Larkin Housewives' Cook Book, 1915, page 60. | |
| The White House Cook Book (1887) | Rhode Island Brown Bread |
Two AND one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tartar, one toaspoonful of soda, ... From The White House Cook Book, 1887, page 269. | |
| Manual for Army Cooks (1896) | Rhode Island Pancakes |
To one pint of Indian meal add one pint of rye flour; two tablespoonfuls of molasses; one teaspoonful of saleratus; one teaspoonful of salt; three eggs, well beaten. ... From Manual for Army Cooks, 1896, page 167. | |
| The Woman Suffrage Cook Book (1886) | Rhubarb Toast* |
Take one pint water, half a cup of sugar; when boiling put in two pounds rhubarb cut in small pieces. Stew until done, when cold pour over a platter of hot toasted ... From The Woman Suffrage Cook Book, 1886, page 32. | |
| Mrs. Hale's New Cook Book (1857) | Rich Bath Buns.— Work |
a pound of a of to which add a table-spoonful of yeast; mix them with a little warm the dough, and put it in a warm to rise for an then mix in 4 ozs. of loaf sugar, and ... From Mrs. Hale's New Cook Book, 1857, page 403. | |
| Fifty-Two Sunday Dinners (1913) | Rich Paste |
1}4 cups flour. 34 teaspoon salt. X cup Cottolene, Y4 teaspoon baking powder. Ice water. Process: Mix salt with flour, cut in Cottolene (except one tablespoon) with a ... From Fifty-Two Sunday Dinners, 1913, page 131. | |
| La Cuisine Creole (1885) | Rich Soda Biscuits with Cream of Tartar |
To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of ... From La Cuisine Creole, 1885, page 136. | |
| The Kansas Home Cook-Book (1874) | Richards' Queen |
in making biscuits, cakes, bread or rolls. one teaspoon of salt, one tablespoon of ginger, three cups of flour, one and a half teaspoons of baking powder. From The Kansas Home Cook-Book, 1874, page 169. | |
| The Southern Cookbook (1912) | Richer Bread |
On half a pint of crumbs of bread, pour of - scalding milk; cover an hour. Beat up four e£gs, and when strained, add to the bieacT, a teaspoonful of an ounce of butter,' ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. | |
| The Southern Cookbook (1912) | Richer Buns |
Mix one pound and a half of dried flour with half a pound of sugar, melt a pound and two ounces of butler in a little warm water, add six of rose-water, and knead the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 81. | |
| The Creole Cookery Book (1885) | Richmond Muffins |
Sift 2 lbs. of flour; warm 1} pints of new milk and 2 large spoonfuls of butter; stir into the flour, beat 3 eggs very lightly, a little salt; beat all well together ... From The Creole Cookery Book, 1885, page 123. | |
| The National Cookery Book (1876) | Rick Purrs |
One pint of rice flour, one teaspoonful of salt, and one pint of boiling water. Beat light four eggs, and stir all well together. Put two or three spoonfuls of lard in a ... From The National Cookery Book, 1876, page 187. | |
| The National Cookery Book (1876) | Rick Waffles |
These are made with a teacupful of rice, boiled to a jelly, and a pint of new milk, three eggs wi i] and while it Litis quite smooth s and a little salt Bal the cakes on a griddl From The National Cookery Book, 1876, page 185. | |
| Common Sense in the Household (1871) | Risen Doughnuts |
1 quart sweet milk. 1 large cup yeast. 1 tablespoonful mace or nutmeg. 2 teaspoonfuls cinnamon, Floiir to make all stiff as bread-dough. Cream the butter and sugar, add ... From Common Sense in the Household, 1871, page 342. | |
| The Creole Cookery Book (1885) | Risen Muffins |
Half a pint of-milk and the same of water, t egg, 1 teacupful of yeast, 2 large lumps of loaf sugar; mix with flour to the consistency of pound cake; make the milk ... From The Creole Cookery Book, 1885, page 112. | |
| The Picayune Creole Cook Book (1901) | Risen. Waffies |
Gaufree au Levain, 1% Quarts of Milk. SEs. Scald the milk, add the butter, and let it grow tepid. Sift the flour and salt together, and add the milk and -butter, and ... From The Picayune Creole Cook Book, 1901, page 379. | |
| The National Cookery Book (1876) | Ro.lls |
an ¢ east, one into two quarts of tablespoonful of igar, one pint of cold boiled milk and a little salt. Let it rise next morning. About two o'clock p. mM. roll out the ... From The National Cookery Book, 1876, page 176. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roasted Larks |
These are considered the most delicate birds. cleaned and for roasting, brush them with the yolk of an egg, and roll in bread-crumbs; spit them on a small birdspit, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 137. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roitep ApprLe-DuMPLINes |
Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one teaspoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 201. | |
| Aunt Babette's Cook Book (1889) | Roley-poley |
Roll out quite thin, spread with melted butter (a brush is best for this j)urpose, such as used by varnishers, and should be used for nothing else). Let it raise a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 379. | |
| Manual for Army Cooks (1896) | Roll |
quickly into a sheet three-quarters of an inch thick. Cut into circular cakes, with a floured biscuit cutter, or an empty can; roll the dough that is left into a sheet, ... From Manual for Army Cooks, 1896, page 158. | |
| Simple Italian Cookery (1912) | Roll |
them all then, one at a time, with a rotary motion, and then elongate the balls until they are the shape of ordinary corks, then dip the croquettes into the egg, one at ... From Simple Italian Cookery, 1912, page 62. | |
| Chinese-Japanese Cook Book (1914) | Roll |
very thin, cut into cakes, and bake in a hot oven in hot peanut oil for twenty the cakes from the oil, and drain on paper in a slow oven until cakes are dry and crisp. From Chinese-Japanese Cook Book, 1914, page 33. | |
| The Corn Cook Book (1918) | Roll |
in cracker crumbs, dip in one egg, beaten and diluted with two tablespoons cold water, then again in cracker crumbs. Fry in deep fat. Drain on brown paper, and as a ... From The Corn Cook Book, 1918, page 32. | |
| The Italian Cook Book (1919) | Roll |
it as thin as an eighth of an inch. A long rolling pin is necessary, but any stick, well scrubbed and sand papered, will serve in lieu of the long Italian rolling pin. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 10. | |
| Aunt Sammy's Radio Recipes (1927) | Roll |
the outside of the mock duck in flour, then sear the surface in a small quantity of fat in a baking pan. Add more flour if necessary, so there will be enough for brown ... From Aunt Sammy's Radio Recipes, 1927, page 31. | |
| Recipes for Sea Food (c. 1910s) | Roll |
in the shape of a corkscrew, then roll them in egg, then fresh bread crumbs, then in tgg, and bread crumbs Fry in hot fat and serve on a napkin. Garnish with lemon ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 114. | |
| The Cook's Own Book (1832) | Roll a |
bit of butter, the size of a walnut, in mix it with half a pint of cream or milk; it with pepper, salt, and grated nutmeg. a From The Cook's Own Book, 1832, page 53. | |
| The New England Cook Book (1905) | Roll a |
dozen crackers very fine, and add them to the meat. return the meat to the liquor, and heat it all. Add salt and pepper to taste, half a teasooonful of cloves, half a ... From The New England Cook Book, 1905, page 90. | |
| Bohemian-American Cook Book (1915) | Roll a |
strip about an inch or wider of the remaining it the edges of the to make a rim, prick the round piece with a fork or sharp knife, so that it does not puff up in baking, ... From Bohemian-American Cook Book, 1915, page 269. | |
| The Cook's Own Book (1832) | Roll and |
it with tape; boil it in a cloth, and put k on in boiling water; let it boil gently for Boil the bones with an onion, at bunch of sweet salt, and pepper; strain and ... From The Cook's Own Book, 1832, page 276. | |
| Recipes for Sea Food (c. 1910s) | Roll and |
fasten small wooden skewers. Dip in crumbs, tgg, and crumbs, and fry in deep fat. Halibut Rabbit. — Melt one butter, add a few drops of onion juice and one tablespoonful ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roll Croustades |
Bake bread dough in muffin pans, when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture. From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. | |
| Simple Italian Cookery (1912) | Roll in |
flour and dip in egg, and fry in or If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry. Spinach "alia Romana" ... From Simple Italian Cookery, 1912, page 52. | |
| Mrs. Owen's Illinois Cook Book (1871) | Roll Jelly Cake |
One cupful and a half nice brown sugar, Two cupsful flour, or a very little more, One teaspoonful and a half cream tartar, Flavor to suit the taste, lemon is nice. Beat ... From Mrs. Owen's Illinois Cook Book, 1871, page 233. | |
| The Creole Cookery Book (1885) | Roll Jelly Cake |
Three eggs, 1 cup of sugar, 1 cup of flour, yeast powder; beat the eggs well, add the sugar, then the flour; bake in a shallow square pan; when done, take it out, spread ... From The Creole Cookery Book, 1885, page 160. | |
| Gulf City Cook Book (1878) | Roll Jelly-cake |
Four eggs, one cup of flour, one tea-spoonful cream of tartar, half tea-spoonful of soda, one cup of sugar, and a pinch of This will make two cakes. Spread thin on long ... From Gulf City Cook Book, 1878, page 138. | |
| Gulf City Cook Book (1878) | Roll the |
of meat in the seasoning, and insert them in the round on both sides. Make incisions, and pour the remaining seasoning all over, adding a sufficient quantity of ... From Gulf City Cook Book, 1878, page 43. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Roll the |
oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread " them, and fry in deep fat. Lay the first slice of bread on a plate over two or ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 194. | |
| Aunt Sammy's Radio Recipes (1927) | Roll the |
biscuit dough about 3^ inch thick and long enough to make a roll of the right size to fit into the baking pan. Place the meat on the dough, and leave the dough uncovered ... From Aunt Sammy's Radio Recipes, 1927, page 32. | |
| Recipes for Sea Food (c. 1910s) | Roll the |
in fry quickly to a golden in lard or clean dripping. Take from the fat as soon as they are done; lay in a colander or sieve and shake gently, to free them from every ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 80. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roll the remainder of the |
to cover Take the pudding the oven, slip the strip of paste between the apple and the and put on the top to the oven, and bake one hour longer. Serve with a cream sauce. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 269. | |
| The Southern Cookbook (1912) | Roll, and |
fold in or fcur times. Rub extremely fine, in one pound of dried flour, six ounces of butter, and a spoonful of white sugar. Work up the whole into a stiff paste, with ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 42. | |
| Housekeeping in Old Virginia (1879) | Rolled Beefsteak |
Beat a large tender steak thoroughly and carefully. Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter. Have ready some mealy Irish ... From Housekeeping in Old Virginia, 1879, page 150. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rolled Beefsteak |
i skirt steak or i*/2 pounds of round steak i cup of stale bread crumbs i tablespoonful of melted butter 1 teaspoonful of sweet marjoram Mix the bread crumbs, parsley, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Rolled Oats Bread |
2 cups boiling water y^ yeast cake dissolved in % cup molasses i^ cup lukewarm water % tablepsoon salt 1 cup rolled oats 1 tablespoon butter 5 cups flour Add boiling ... From The Boston Cooking-School Cook Book, 1896, page 88. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rolled Oats Ragged Robins |
14 cups rolled oats — cup bread flour 24 teaspoons cream of tartar 14 teaspoons soda & Cut in the fat. Add liquid and drop hy spoonfuls on greased baking sheet. Bake in ... From Foods That Will Win the War and How to Cook Them, 1918, page 30. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Rolls |
Three pints of flour, sifted. Two tea-spoonfuls of salt. Four table-spoonfuls of the best brewer's yeast, or six of home-made A pint of luke-warm water. Half a pint more ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 87. | |
| The Good Housekeeper (1841) | Rolls |
Rub into a pound of sifted flour two ounces of butter; beat the whites of three eggs to a froth and adda tablespoonful of good yeast, a little salt, and sufficient warm ... From The Good Housekeeper, 1841, page 107. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rolls |
Rolls are made by rolling the raised dough into small forms, with the hands or with a rolling-pin, and afterward cutting and folding into the desired shape; the shape ... From Mrs. Lincoln's Boston Cook Book, 1884, page 93. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rolls |
4 ounces from the breast of chicken (}4 a cup). teaspoonful of anchovy 4 ounces of braised tongue. }4 a teaspoonful of celery 4 tablespoon fuls of mayonnaise or boiled ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 183. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rolls |
Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 193. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rolls |
Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. | |
| Camp Cookery (1910) | Rolls |
1 quart flour, 3 level 1 egg, 1 teaspoonful baking powder, 1 pint cold milk (or enough to make a soft dough). Rub butter and well together, add beaten egg, a pinch of ... From Camp Cookery, 1910, page 125. | |
| The New England Cook Book (1905) | Rolls and |
biscuit should bake quickly. To make them a nice color, rub them over with warm water just before putting them the oven; to glaze them, brush lightly with milk and sugar ... From The New England Cook Book, 1905, page 168. | |
| Gulf City Cook Book (1878) | Rolls and Light Bread |
Take three pints of unsifted flour, and at noon have boiled a large Irish potato; while the potato is boiling, dissolve the half of a gem yeast-cake in a coffee-cup of ... From Gulf City Cook Book, 1878, page 112. | |
| La Cuisine Creole (1885) | Rolls for Breakfast |
Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set it in a warm ... From La Cuisine Creole, 1885, page 139. | |
| The Creole Cookery Book (1885) | Rolls with Milk |
One quart of flour, 1 tablespoonful of yeast, as much new mitk as will make a slack dough, add a little salt and set itto rise. In the morning work it up with very ... From The Creole Cookery Book, 1885, page 110. | |
| The Cook's Own Book (1832) | Rolls, French |
(2) Rub one ounce of butter into a pound of llour; then add to it one egg beaten, a little \east that is not bitter, and a sufficient quantity of milk, to make a dough ... From The Cook's Own Book, 1832, page 222. | |
| The Cook's Own Book (1832) | Rolls, French |
(3) Warm three spoonfuls of milk, and the same quantity of water, with a bit of butter the size of a walnut, put it to two s|KK>nfuk of thick yeast; put this into tlie ... From The Cook's Own Book, 1832, page 223. | |
| Mrs. Hale's New Cook Book (1857) | Rolls. —Warm |
an ounce of butter in half a pint of milk, then add a spoonful and a half of yeast of small beer, and a Put 2 pounds of flour into a pan, and put in the Set it to rise ... From Mrs. Hale's New Cook Book, 1857, page 417. | |
| The New England Cook Book (1905) | Rolls.—Into |
two of break ounces of butter, add a little salt, and make a sponge with yeast, previously mixed with milk and the batter to rise; then mix in two eggs, made lukewarm by ... From The New England Cook Book, 1905, page 168. | |
| The Creole Cookery Book (1885) | Roly Poly |
One Ib. veal, 1 lb. lean beef, 4 Ib. pork, 4 loaf bread, chopped fine, wet it and squeeze the water out; 1 chopped onion; then spice to taste; beat well into the ... From The Creole Cookery Book, 1885, page 92. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roly Poly |
No., ]/2 pound of flour 5 ounces of suet i pint of fruit jam or jelly Free the suet from the fibre and skin, and then chop it very fine, add the salt; mix well, and add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 411. | |
| The Epicurean (1894) | Roquefort, Stilton, Strachino, Shedder, Gervais |
Cheese is served either after the roast, before the sweet entremets, or else with the dessert; the first is most appropriate. Cheese must be accompanied by crackers or ... From The Epicurean, 1894, page 900. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rose Roll |
A dainty cream is the rose roll shown in the illustration. Make one quart of ice cream from any foundation, flavor with one teaspoon of vanilla, one-half tablespoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 162. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rose-Leaf Sandwiches |
Flavor the butter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 196. | |
| The Dixie Cook-Book (1883) | Rottep APPLE DumPLinas |
Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, ... From The Dixie Cook-Book, 1883, page 232. | |
| The Boston Cooking-School Cook Book (1896) | Royal Fans |
Mix and sift two cups flour and one-half cup brown sugar. Wash three-fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in ... From The Boston Cooking-School Cook Book, 1896, page 567. | |
| The Creole Cookery Book (1885) | Royal Ginger Cakes |
Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, mixed well together with 4 pint of molasses, 1 gill of cream, 1 cup of ginger; roll out, and bake in a slack oven.. From The Creole Cookery Book, 1885, page 153. | |
| The Picayune Creole Cook Book (1901) | Royal Icing to Garnish |
Prepare the paste as above directed, keeping it somewhat stiffer and firmer, however. Add two whites of eggs of Royal Icing (see recipe), and work both together till ... From The Picayune Creole Cook Book, 1901, page 313. | |
| The Cook's Own Book (1832) | Rub a quarter of a |
of flour, add two pounded loaf-sugar, and the well-beaten volks of two or three eggs, work a horn-sjxKin, and roll very thin, touching little us the hands; the moment ... From The Cook's Own Book, 1832, page 181. | |
| Ryzon Baking Book (1916) | Rub in |
butter and lard with finger tips, add eggs well beaten, and honey mixed with milk. Mix well and divide into greased and floured gem pans, filling them half full and bake ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Rub or |
cut in the butter and add the nuts and sugar. Beat up egg and add it to the dry ingredients, with enough milk to make a soft biscuit dough. Shape with floured hands into ... From Ryzon Baking Book, 1916, page 23. | |
| Rumford Complete Cook Book (1908) | Rumford Biscuit |
1 quart flour. 2 rounding teaspoons Rumford 2 tablespoons butter or lard. Milk or milk and water to mix (about \y2 to 2 cups). Cut biscuit and lay not touching each ... From Rumford Complete Cook Book, 1908, page 135. | |
| Rumford Complete Cook Book (1908) | Rumford Doughnuts |
1 quart flour. % teaspoon ground nutmeg or cinnamon. About \y% cups milk. the baking powder and spice; add the sugar and mix to a soft dough with the eggs and milk. Cut ... From Rumford Complete Cook Book, 1908, page 186. | |
| Rumford Complete Cook Book (1908) | Rumford Dyspeptic Bread |
1 pint flour. Milk and water to mix. 2 rounding teaspoons Rumford Baking Powder. and and mix to a soft dough with the milk and water. Knead two into a greased pan and ... From Rumford Complete Cook Book, 1908, page 141. | |
| Rumford Complete Cook Book (1908) | Rumford Waffles |
2 teaspoons Rumford Baking 2 tablespoons melted butter. and add the yolks of the eggs and milk, beating well so as to make a smooth batter. in the at the last moment, ... From Rumford Complete Cook Book, 1908, page 147. | |
| Rumford Complete Cook Book (1908) | Rumford Whole Wheat Bread |
3 cups fine whole wheat Milk or milk and water to mix to a light, soft dough (about \ \4 cups). it desired. From Rumford Complete Cook Book, 1908, page 141. | |
| The Virginia House-Wife (1824) | Rusk |
Rub half a pound of sugar into three pounds of flour, sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk, mix all together, and knead it ... From The Virginia House-Wife, 1824, page 174. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Rusk |
A quarier of a pound of powdered sugar. A quarter of a pound of fresh butter. One pound of flour sifted. One egg. Three wine-glasses of milk. A wine-glass and a half of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 74. | |
| Mrs. Owen's Illinois Cook Book (1871) | Rusk |
One quart flour, One pint milk, One-quarter pound of butter warmed in the milk, Two well-beaten eggs, One teaspoonful mace or cinammon, One wine glass and a half of ... From Mrs. Owen's Illinois Cook Book, 1871, page 133. | |
| The Kansas Home Cook-Book (1874) | Rusk |
Two pounds flour, one pint new milk, two spoonsful Let the sponge Early in the morning add a little salt, two sugar, three large spoons butter, two well beaten eggs, ... From The Kansas Home Cook-Book, 1874, page 24. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rusk |
One pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over night; in the morning stir down, let rise, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 27. | |
| The Dixie Cook-Book (1883) | Rusk |
Two tea-cups raised dough, one tea-cup sugar, Lalf cup butter, two well-beaten eggs, flour enough to make a stiff Cough; set to rise, and when light, mold into high ... From The Dixie Cook-Book, 1883, page 40. | |
| The Creole Cookery Book (1885) | Rusk |
Two eggs, 1 cup white sugar, 4 cup butter, 1 teaspoonful salt, 1 pint milk, warm, 4 yeast cake dissolved in } cup water; beat hard; add flour thoroughly until thick; set ... From The Creole Cookery Book, 1885, page 128. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rusk |
2 ounces of butter or lard y>, cup of yeast in a farina boiler, add the butter or lard and the eggs well beaten. When lukewarm, add the sugar, pour into a large bowl, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 490. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rusk |
To one half the rule for Milk Bread, add two eggs well Shape in small; close in baking pan; let until very light; brush with sugar dissolved in water; sprinkle with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. | |
| Gulf City Cook Book (1878) | Rusk.—no |
One quart of flour, one cup of yeast, one of milk, one of brown sugar, three eggs, one nutmeg, two tablespoonfuls of butter; rub the sugar, butter, and nutmeg in the ... From Gulf City Cook Book, 1878, page 116. | |
| Gulf City Cook Book (1878) | Rusk.—no |
Beat an egg and a spoonful of sugar well; add a half pint of well-risen yeast; then add another well-beaten egg, a largo cuj) of sugar, and one of butter; sift in ... From Gulf City Cook Book, 1878, page 116. | |
| The National Cookery Book (1876) | Rusks |
One pound an quarter of flour, half a pound of butter hal i] nd « sug six egos nd 9 ol ea Che put ter must be creamed, and the sugar and eggs beaté her nd added to it, ... From The National Cookery Book, 1876, page 270. | |
| Housekeeping in Old Virginia (1879) | Rusks |
1 cup of yeast. 1 cup of sugar. 1 cup of cream. Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make roils, and ... From Housekeeping in Old Virginia, 1879, page 48. | |
| The White House Cook Book (1887) | Rusks |
Two CUPS of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high ... From The White House Cook Book, 1887, page 282. | |
| The Boston Cooking-School Cook Book (1896) | Rusks |
% cup scalded milk ^ cup sugar % teaspoon salt }i cup melted butter 2 yeast cakes. 3 eggs Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let ... From The Boston Cooking-School Cook Book, 1896, page 95. | |
| The Southern Cookbook (1912) | Rusks |
Beat seven eggs well, and mix with a of new milk, in which has been melted four ounces of add to it a quarter of a pint of yeast, and three ounces of sugar, and put them ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. | |
| La Cuisine Creole (1885) | Rusks, Doughnuts and Waffles |
miss lester's tea rusk One quart of flour, one half pint of milk, one quarter of a pound of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to rise, and ... From La Cuisine Creole, 1885, page 145. | |
| The White House Cook Book (1887) | Rusks, with Yeast |
IN ONE large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonf uls of home-made yeast; to this add three well-beaten eggs, a small ... From The White House Cook Book, 1887, page 282. | |
| The White House Cook Book (1887) | RUSKS. |
THREE cups of flour sifted, three teaspoonf uls of baking powder, one teaspoonful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half ... From The White House Cook Book, 1887, page 282. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Russian-iron |
pans—two sizes. Four tin shallow baking pans. Four deep pans for loaves. Two quart measures. One deep, round pan of granite-ware, with cover, for braising. One deep ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 70. | |
| The Good Housekeeper (1841) | Rye and Indian Bread |
This is a sweet and nourishing diet, and generally acceptable to children. Thi is economical, and when wheat is scarce, is a pretty good substitute for dyspepsia bread. ... From The Good Housekeeper, 1841, page 32. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rye and Indian Bread |
Two parts of sifted corn meal, one part of rye flour, one teaspoonful of salt, one teaspoonful of saleratus, one tablespoonful of molasses; mix to a stiff dough with one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 183. | |
| La Cuisine Creole (1885) | Rye and Indian Bread for Dyspeptics |
Take a pint of rye flour and a pint of Indian meal, scald the meal with a cup of boiling water, and when lukewarm, mix in the flour and a cup of yeast; add a little ... From La Cuisine Creole, 1885, page 135. | |
| The National Cookery Book (1876) | Rye AND InpraAn Breap |
One quart of Indian meal and half a cupful of molasses. Pour on enough boiling water to scald all the meal thoroughly. Set it away to cool, and when it becomes ... From The National Cookery Book, 1876, page 173. | |
| The National Cookery Book (1876) | Rye anp InpIAN GRIDDLE CAKEs |
K, Half a pint of Indian meal, scalded soft with mill When espoon cool, stir into it half a pint of rye meal; add half a tabl ful of molasses. The batter should be a ... From The National Cookery Book, 1876, page 182. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rye Biscuit |
Make same as Soda Biscuit, using one pint of rye flcur and one pint of wheat flour, instead of one quart of flour. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. | |
| The Boston Cooking-School Cook Book (1896) | Rye Biscuit |
1 cup boiling water \% teaspoons salt 1 cup rye flakes 1 yeast cake dissolved in 2 tablespoons butter 1 cup lukewarm water 1^ cup molasses Flour Make same as Rolled Oats Bread. From The Boston Cooking-School Cook Book, 1896, page 88. | |
| Rumford Complete Cook Book (1908) | Rye Biscuit |
2 cups rye flour. 1 small egg. About 1 cup milk, Sift together baking powder; rub in the butter and mix to a light dough with the egg and out on a floured board, cut ... From Rumford Complete Cook Book, 1908, page 136. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Rye Bread |
Wet up the rye flour with lukewarm it; if not water will do, and the same proportion of yeast as for wheat flour; put in a small piece of butter and a It should not be ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 57. | |
| Common Sense in the Household (1871) | Rye Bread |
Set a sponge, as above, but with half the quantity of In the morning mix with this 1 quart warm milk. 1 cup Indian meal. And enough rye flour to make it into pliable ... From Common Sense in the Household, 1871, page 281. | |
| Gulf City Cook Book (1878) | Rye Bread |
One pint of rye flour, one of cornmeal, one table-spoonful of lard, one tea-spoonful of salt, "one tea-cup of good yeast; mix with water enough to make a stiff dough; ... From Gulf City Cook Book, 1878, page 116. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rye Bread |
Make by rule given for Milk Bread, No. 3, adding rye dour or rye meal to the white-flour sponge. Raised Brown Bread. (Mrs. H. B. May.) 1 pint yellow corn meal. 4g ... From Mrs. Lincoln's Boston Cook Book, 1884, page 91. | |
| The White House Cook Book (1887) | Rye Bread |
To A quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gill of home-made yeast, and set it in a warm place to rise; this is ... From The White House Cook Book, 1887, page 269. | |
| The Boston Cooking-School Cook Book (1896) | Rye Bread |
1 cup scalded milk 1}4 teaspoons salt 1 cup boiling water ^ yeast cake dissolved in 1 tablespoon lard ^ cup lukewarm water 1 tablespoon butter 3 cups flour ^ cup brown ... From The Boston Cooking-School Cook Book, 1896, page 89. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rye Bread |
* 3 cups rye Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white Let rise until of spongy consistency; add rye ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 185. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rye Bread |
Mix one quart of milk, one quart of warm water, one-half cup of lard or butter, one yeast cake, one tablespoon of salt, one-third cup of sugar. After this is well mixed, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 60. | |
| War Economy in Food (1917) | Rye Bread |
21/4 cups white flour. 21/4 cups rye 1 cup liquid. 1 teaspoouful 1^ to softened in i/4 cup lukewarm water. Note.—The proportion of rye flour used may be increased to ... From War Economy in Food, 1917, page 21. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rye Brean |
Make a sponge of one quart warm water, one tea-cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when cool add it to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 23. | |
| The Dixie Cook-Book (1883) | Rye Breap |
Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when coul add it to ... From The Dixie Cook-Book, 1883, page 34. | |
| The White House Cook Book (1887) | Rye Drop-cakes |
ONE pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter; bake in small ... From The White House Cook Book, 1887, page 287. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rye Gems, or Shells |
3X cup rye meal. 2 eggs.: ¥ cup flour. 1 tablespoonful sugar. 1 saltspaonful salt. 1 cup milk, Mix the meal, flour, and salt: Beat the yolks; add the sugar and milk. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 118. | |
| Rumford Complete Cook Book (1908) | Rye Griddle Cakes |
2 cups rye flour. 1 cup entire wheat flour. Sift together the two flours, salt and baking powder; add the Beat thoroughly and cook at once on a hot, lightlygreased griddle. From Rumford Complete Cook Book, 1908, page 148. | |
| Larkin Housewives' Cook Book (1915) | Rye Griddle-Cakes |
Sift together one and one-half cups Larkin Whole-Rye Flour, two teaspoons baking powder, one-half teaspoon salt, one teaspoon Beat one egg light, add to it one and ... From Larkin Housewives' Cook Book, 1915, page 67. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rye Muffins |
One pint of rye meal, not flour; one of wheat one pint of milk, half a cupful of one. teaspoonful of salt, one of soda, two of cream of tartar and two eggs. Put the meal ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 368. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rye Muffins |
1 cup rye flour 1 cup white flour legg sift dry ingredients; add remaining ingredients Bake in hot gem pans twenty to thirty From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. | |
| The Boston Cooking-School Cook Book (1896) | Rye Muffins II |
ll^ cups rye meal )4' cup molasses l^ cups flour 1^ cups milk 4 teaspoons baking powder 1 egg 1 teaspoon salt 1 tablespoon melted butter Mix and bake as Graham Muffins ... From The Boston Cooking-School Cook Book, 1896, page 110. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rye Muffins. |
1 cup rye flour, or sifted rye meal. 1 cup white flour. 44 cup sugar. > Legg. 3g teaspoonful salt. 1 cup milk. 2 teaspoonfuls baking-powder. Mix rye, sugar, salt, flour, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 114. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rye Ragged Robins |
14 cups rye flour cup bread flour 23 teaspoons cream of tartar 14 teaspoons 14 teaspoons soda Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. ... From Foods That Will Win the War and How to Cook Them, 1918, page 31. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rye Yeast Bread |
1 cup milk and water, or water 24 cups rye flour 24 cups wheat + cake compressed yeast 2 tablespoons water Combine ingredients. Mix into dough and knead. Let rise until ... From Foods That Will Win the War and How to Cook Them, 1918, page 30. | |
| The National Cookery Book (1876) | Ryr Fiour Dror Cakes |
To one quart of milk add two tablespoonfuls of cream, a little salt and three eggs Stir in rye flour to the consistency of pancakes, then give it a thorough beating with ... From The National Cookery Book, 1876, page 187. | |
| Ryzon Baking Book (1916) | Ryzon Almond and Raisin Bread |
l/i cupful (3 ounces) brown sugar. (i yi giUs) hot water. (i gill) molasses. % cupful {\yi gUls) milk. level cupfuls (10 ounces) graham flour. % level teaspoonful baking ... From Ryzon Baking Book, 1916, page 14. | |
| Ryzon Baking Book (1916) | Ryzon Apple Tartlets |
Ryzon flaky pastry, see page 58. 1 pound apples. (About 4 apples.) tablespoonfuls water. cloves. level tablespoonful flour. Roll out pastry, cut in rounds, and line ... From Ryzon Baking Book, 1916, page 67. | |
| Ryzon Baking Book (1916) | Ryzon Baking Powder Bread |
level tablespoonful {}4 ounce) sugar. (2 ounces) butter. egg. {yi pint) milk or }4 cupful milk and }4 cupful water. Mix flour, Ryzon, salt and sugar together and sift ... From Ryzon Baking Book, 1916, page 16. | |
| Ryzon Baking Book (1916) | Ryzon Baltimore Biscuits |
}4 level teaspoonful sugar. (i ounce) shortening. I cupful {}4 pint) or less of milk. Sift flour, salt, sugar and Ryzon twice. From Ryzon Baking Book, 1916, page 23. | |
| Ryzon Baking Book (1916) | Ryzon Biscuits |
(i or tablespoonful butter and i tablespoonful lard, ^cupful {i}4 gills) to I cupful milk. Mix flour, RyzoN, and salt and sift into a basin; add butter or lard, and chop ... From Ryzon Baking Book, 1916, page 21. | |
| Ryzon Baking Book (1916) | Ryzon Bran Bread |
1 quart (6 ounces) bran. 2 tablespoonfuls (i ounce) butter or lard. 1 egg. 2 cupfuls (i pint) milk or water. I level cupful (6 -unces) sultana raisins. Sift flour, ... From Ryzon Baking Book, 1916, page 14. | |
| Ryzon Baking Book (1916) | Ryzon Breads |
YZON LIBERTY BREAD is a direct response to the call from the United States Government's Food Administration for new breads to conserve wheat flour. We are glad to ... From Ryzon Baking Book, 1916, page 13. | |
| Ryzon Baking Book (1916) | Ryzon Buckwheat Cakes |
(12 buckwheat level cupful (^ pound) flour. tablespoonful molasses. 2)4 cupfuls (iX pints) milk. cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and ... From Ryzon Baking Book, 1916, page 30. | |
| Ryzon Baking Book (1916) | Ryzon Buttermilk Waffles |
(l pint) sour milk or buttermilk. }4 cupful {i}4 ounces) corn meal. level teaspoonful sugar. tablespoonful (}4 ounce) lard. tablespoonful (^ ounce) level teaspoonful ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | Ryzon Camp Bread |
2 level cupfids 4 level teaspoorifuls Ryzon. (i lard or I cupful (K pint) milk or water. Mix flour, Ryzon and salt together and sift into a bowl, add lard and rub it in ... From Ryzon Baking Book, 1916, page 81. | |
| Ryzon Baking Book (1916) | Ryzon Camp Griddle Cakes |
level tablespoonfuls egg powder. (i gill) evaporated milk. lyi cupfuls (J< pint) water. Butter and maple syrup. Mix flour, Ryzon, salt and egg powder and sift into a ... From Ryzon Baking Book, 1916, page 80. | |
| Ryzon Baking Book (1916) | Ryzon Christmas Doughnuts |
tablespoonful {}4 ounce) butter. level teaspoonful grated nutmeg. Sift flour twice with Ryzon and salt, and set aside. Cream butter, sugar and nutmeg together, add eggs ... From Ryzon Baking Book, 1916, page 53. | |
| Ryzon Baking Book (1916) | Ryzon Corkscrew Bread |
8 level cupfuls (2 pounds) flour. 4 tablespoonfuls (2 ounces) lard or drippings. 2 level tablespoonfuls Ryzon. 2 level teaspoonfuls salt. I cupful (>^ pint) milk. Mix ... From Ryzon Baking Book, 1916, page 80. | |
| Ryzon Baking Book (1916) | Ryzon Delicate Fritter Batter |
iK level teaspoonfuls Ryzon. level tablespoonfuls {i4 ounce) cornstarch. level tablespoonfuls (2 ounces) sugar. }4 egg—separated. J4 cupful (}4 gill) milk (generous). ... From Ryzon Baking Book, 1916, page 32. | |
| Ryzon Baking Book (1916) | Ryzon French Pancakes |
i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. (l ounce) I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, ... From Ryzon Baking Book, 1916, page 30. | |
| Ryzon Baking Book (1916) | Ryzon Gluten Gems |
level cupfuls (10 ounces) gluten flour. egg. Sift flour, Ryzon and salt together into a basin, add egg well beaten, and milk. Use scant measure of milk. Beat well, and ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Ryzon Hominy Fritters |
J. J. O'CONNELL, WASHINGTON, D. level cupfuls (i pint) cold cooked hominy. }4 (l I K level cupfuls (6 ounces) flour. }4 cupful (2 ounces) chopped cooked ham. Put homiijy ... From Ryzon Baking Book, 1916, page 32. | |
| Ryzon Baking Book (1916) | Ryzon Honey Gems |
level teaspoonfuls Ryzcn. tablespoonful (yi ounce) butter. tablespoonful lyi ounce) lard. ^i cupful (i>^ gills) honey. Sift salt, Ryzon and flour into a basin. From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Ryzon Hoover Pancakes |
E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk—or sour milk. level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. yi level teaspoonful ... From Ryzon Baking Book, 1916, page 30. | |
| Ryzon Baking Book (1916) | Ryzon Jelly Roll |
3 eggs—^beaten. tablespoonful milk or cream. level cupful {J4 pound) flour. I yi level teaspoonfuls Ryzon. Jam or jelly, slightly warmed. First grease a jelly tin and ... From Ryzon Baking Book, 1916, page 41. | |
| Ryzon Baking Book (1916) | Ryzon Liberty Bread |
level cupful (6 ounces) corn meal. ]/i cupful (J^ ounce) bran. I yi level cupfuls (6 ounces) white flour. level tablespoonfuls (l ounce) shortening, r }i cuptuls milk ... From Ryzon Baking Book, 1916, page 13. | |
| Ryzon Baking Book (1916) | Ryzon Marmalade Buns |
yi level teaspoonfvd salt. egg. yi cupful {yi pint) milk. Marmalade, orange or grapefruit. Sift together flour, Ryzon and salt; next cut and rub in butter and add sugar. ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Ryzon Muffins |
level tablespoonfuls (l ounce) sugar. J4 cupful (scant }4 pint) milk. tablespoonfuls (l ounce) butter. eggSift flour once, measure, add Ryzon, salt and sugar and four ... From Ryzon Baking Book, 1916, page 24. | |
| Ryzon Baking Book (1916) | Ryzon Nut Biscuits |
(i butter or lard. I cupful (4 ounces) chopped nut meats. (2 ounces) sugar. Enough milk to make a soft dough. Sift flour, salt, and Ryzon together. From Ryzon Baking Book, 1916, page 23. | |
| Ryzon Baking Book (1916) | Ryzon Nut Graham Muffins |
1 level cupful (5 ounces) graham flour. 2 level cupfuls (K pound) flour. I level teaspoonful baking soda. (l ounce) I level cupful (6 ounces) brown sugar. I level {yi ... From Ryzon Baking Book, 1916, page 25. | |
| Ryzon Baking Book (1916) | Ryzon Parisian Crullers |
}i teaspoonful powdered mace. Extra flour. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with salt and ... From Ryzon Baking Book, 1916, page 53. | |
| Ryzon Baking Book (1916) | Ryzon Pea Pancakes |
by forecast MODERN SCHOOL OF COOKERY level cupfuls (i pint) peas (dried). yi cupful (2 ounces) flour. From Ryzon Baking Book, 1916, page 30. | |
| Ryzon Baking Book (1916) | Ryzon Peanut Butter Biscuits |
level tablespoonful {yi ounce) sugar. 1 tablespoonful {}4 ounce) lard or drippings. 3 tablespoonfuls peanut Milk enough to make a soft dough. From Ryzon Baking Book, 1916, page 22. | |
| Ryzon Baking Book (1916) | Ryzon Pineapple Fritters |
BY MRS. 'B. M. SMYTH, ORANGE, N. J. small pineapple. level tablespoonfuls (i ounce scant) powdered sugar. beaten egg. }i cupful {yi gill) milk. tablespoonful lemon ... From Ryzon Baking Book, 1916, page 31. | |
| Ryzon Baking Book (1916) | Ryzon Quick Breads |
UICK breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking. Quick bread mixtures ... From Ryzon Baking Book, 1916, page 17. | |
| Ryzon Baking Book (1916) | Ryzon Raisin Rolls |
yi level teaspooiiful salt. tablespoonfuls {lyi ounces) butter. egg. {yi pint) milk (scant). cupfiil {yi seeded and chopped raisins. {\yi ounces) yi level teaspoonful ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Ryzon Scotch Wholewheat Scones |
}4 ij^ level cupfuls (6 ozs.) wholewheat flour. ^2 egg. ^ cupful (i>^ gills) milk. Sift flour, salt and Ryzon and add wholewheat rub in the butter with the tips of the ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | Ryzon Sultana Roll |
level cupful (6 ounces) sultana raisins. yi \yi tablespoonfuls (^ ounce) lard. tablespoonful {yi ounce) butter. Put raisins and sugar into a small saucepan, cover with ... From Ryzon Baking Book, 1916, page 72. | |
| Ryzon Baking Book (1916) | Ryzon Surprise Beaten Biscuits |
level teaspoonful sugar. (l ounce) butter or lard. egg—separated. lyi cupfuls {yi pint) milk or milk and water. Sift flour, Ryzon, sugar and salt into a basin; add ... From Ryzon Baking Book, 1916, page 22. | |
| Ryzon Baking Book (1916) | Ryzon Waffles |
I }4 cupfuls {H pint) milk. tablespoonfuls (2 ounces) melted butter. Mix flour with Ryzon and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this ... From Ryzon Baking Book, 1916, page 28. | |
| Ryzon Baking Book (1916) | Ryzon White Flour Griddle Cakes |
level cupfuls (H pound) flour. 2 cupfuls (i pint) milk. tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt together, and sift into a basin. Beat up ... From Ryzon Baking Book, 1916, page 29. | |
| Ryzon Baking Book (1916) | Ryzon Whole Wheat Rolls |
1 levfil teaspoonful salt. 2 level cupfuls {yi pound) whole wheat flour. 3 tablespoonfuls {\yi ounces) butter. I cupful (X pint) milk. Sift flour, Ryzon and salt into a ... From Ryzon Baking Book, 1916, page 26. | |
| Ryzon Baking Book (1916) | Rzyon Rye Bread |
2^2 level cupfuls (10 ounces) rye flourorraeal. iK level cupfuls (6 ounces) flour. level tablespoonfuls (i ounce) butter substitute. tablespoonfuls jnolasses. I >^ ... From Ryzon Baking Book, 1916, page 16. | |
| The Woman Suffrage Cook Book (1886) | S Woman Suffrage Cook-book |
Pure Sal sing Bread. When the kitchen fire W. 2d in the morning put a quart cup, one-third full offresh water, on the la ge and heat it quickly to 95°. Remove from the ... From The Woman Suffrage Cook Book, 1886, page 18. | |
| Ryzon Baking Book (1916) | S. Baker, Meriden, Conn |
i}4 level cupfuls {2% ounces) bran. yi cupful (2 ounces) entire wheat flour. }4 cupful (2 ounces) rye flour or meal. }i cupful (3 ounces) corn meal. shredded wheat ... From Ryzon Baking Book, 1916, page 15. | |
| The Kansas Home Cook-Book (1874) | S. D. McDonald, Topeka |
potatoes mashed a handful of pour on one of the in which the potatoes were boiled; add one tablespoonful one tablespoonful one teacup sugar; when cool add one cup of and ... From The Kansas Home Cook-Book, 1874, page 19. | |
| The Woman Suffrage Cook Book (1886) | S. Louise Simonds |
Children’s Doughnuts. One cup sweet'milk, two cups sugar, three eggs, lemon flavoring, three heaping teaspoonfuls baking powdei • Sift about two quarts flour into mixing ... From The Woman Suffrage Cook Book, 1886, page 24. | |
| The Kansas Home Cook-Book (1874) | S. V. Spencer, Lawrence |
Two eggs, a lump of butter the size of an egg, one pint warm water, same of milk, one cup yeast, a little salt, flour enough to make a thick If wanted for breakfast, set ... From The Kansas Home Cook-Book, 1874, page 30. | |
| The Kansas Home Cook-Book (1874) | S. Wright, Blue Rapids |
of sugar, two of sweet milk, and two eggs. Mix Roll thin, and iry in hot lard. From The Kansas Home Cook-Book, 1874, page 166. | |
| The Boston Cooking-School Cook Book (1896) | S^Tveet Milk Griddle-cakes |
3 cups flour >^ cup sugar \% tablespoons baking powder 2 cups milk 1 teaspoon salt 1 ^g% 2 tablespoons melted butter Mix and sift dry ingredients; beat ^%^^ add milk, ... From The Boston Cooking-School Cook Book, 1896, page 114. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sally Limn |
One quart of milk, Half teaspoonful of soda, Half cupful of yeast. Make into a stiff batter, and bake in pie pans. From Mrs. Owen's Illinois Cook Book, 1871, page 156. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sally Lund |
One quart of flour, quarter pound of butter, perfectly rubbed into the flour while dry, one teaspoonful of salt, five eggs beat very light, half tea-cup of milk to ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 16. | |
| Common Sense in the Household (1871) | Sally Lunn |
(JVo. 1.)*^ 1 qviart of flour. ^ cup melted butter. 1 cup warm milk. 1 cup warm water. 4 tablespoonfuls yeast. ^ " Beat the eggs to a stiflf froth, add the milk, water, ... From Common Sense in the Household, 1871, page 285. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sally Lunn |
Seven cupsful One pint milk, One cupful yeast. Mix well, and set to rise for supper; thin, put in pie pans; when done split them open and butter each half, laying one upon the other. From Mrs. Owen's Illinois Cook Book, 1871, page 151. | |
| The Kansas Home Cook-Book (1874) | Sally Lunn |
sugar, one teacup butter, one teacup yeast, one pint milk; make a thick batter and let rise; then put on tins and let rise again about twenty minutes; then From The Kansas Home Cook-Book, 1874, page 29. | |
| La Cuisine Creole (1885) | Sally Lunn |
One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together. Pour this ... From La Cuisine Creole, 1885, page 140. | |
| La Cuisine Creole (1885) | Sally Lunn |
Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk, one-half a cup of white sugar, and a large spoonful each of lard and butter mixed and warmed; also ... From La Cuisine Creole, 1885, page 140. | |
| The Creole Cookery Book (1885) | Sally Lunn |
Eight eggs, 2 cups of butter, 2 of sugar, 1 pint of milk, 4 pint of yeast, the juice and rind of 1 lemon, with flour to make it as stiff as pound cake; make it early in ... From The Creole Cookery Book, 1885, page 124. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sally Lunn |
i^ pints of sifted flour i ounce of butter i gill of good yeast or quarter of a compressed cake Scald the milk, add to it the butter, and stand on one side until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. | |
| The White House Cook Book (1887) | Sally Lunn |
WARM one-half cupful of butter in a pint of milk; add a teaspoonf ul of salt, a tablespoonful of sugar, and seven cupf uls of sifted flour; beat thoroughly and when the ... From The White House Cook Book, 1887, page 281. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sally Lunn |
Use recipe for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan. From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. | |
| The Creole Cookery Book (1885) | Sally Lunn or Tea Buns |
To 1 quart of milk add 3 quart of good yeast; put in as much flour as will make a stiff batter; let it stand 6 or 8 hours; th&n add 4 lb. of butter melted in sweet milk, ... From The Creole Cookery Book, 1885, page 125. | |
| Presbyterian Cook Book (1873) | Sally Lunn, Without Yeast |
One; one half pint two eggs; a piece of butter the size of an egg; three tablespoonsful of sugar; one teaspoonful of soda, and two of cream Bake twenty minutes. From Presbyterian Cook Book, 1873, page 107. | |
| The Cook's Own Book (1832) | Sally Lunns |
of dried flour, half a cupful of yeast, a quarter of a pound of butter, melted in a sufficient quantity of milk to it, the yolks of three eggs, and a little salt: make ... From The Cook's Own Book, 1832, page 224. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sally Lunns |
One pint of flour, one teaspoonful of yeast, two eggs, a the egg, two tablespoonsful of sugar; mix with milk to a thick From Mrs. Porter's New Southern Cookery Book, 1871, page 231. | |
| Housekeeping in Old Virginia (1879) | Sally-Lunn |
1 tablespoonful of white sugar. E,ub in a heaping tablespoonful of butter and lard in equal parts, then rub in an Irish potato, mashed fine. Half a teacup of yeast. Make ... From Housekeeping in Old Virginia, 1879, page 42. | |
| The Creole Cookery Book (1885) | Salsify Fritters |
Scrape the salsify and lay it in water to prevent its becoming black; boil it quick, and mash it fine, mix it in a batter prepared with 5 eggs, beaten very light, yolk ... From The Creole Cookery Book, 1885, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Salsify Fritters |
Cook oyster plant as for Creamed Oyster Plant. Mash, season with butter, salt, and pepper. Shape in small flat oaketi) roll in flour, and saute in butter. From The Boston Cooking-School Cook Book, 1896, page 354. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper. Flour |
Slice the eggplants evenly and thin. Roll them in milk in which you have put salt and pepper to taste. Pass the slices in sifted flour, very lightly, and fry in boiling ... From The Picayune Creole Cook Book, 1901, page 222. | |
| La Cuisine Creole (1885) | Salt Rising Yeast |
Take a pint of new milk, warm from the cow if pos¬ sible. Put in a teaspoonful of salt, and thicken it with flour to the consistency of batter cakes. Set this in a warm ... From La Cuisine Creole, 1885, page 131. | |
| Housekeeping in Old Virginia (1879) | Salt Sulphur Muffins |
Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stifl" ... From Housekeeping in Old Virginia, 1879, page 44. | |
| Fifty-Two Sunday Dinners (1913) | Salt, Pepper |
Process: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water. From Fifty-Two Sunday Dinners, 1913, page 40. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper and Cayenne |
The round of the veal is always used for this, Cut the veal into squares of about four inches; season well with salt, pepper and Cayenne. Beat an egg well and take each ... From The Picayune Creole Cook Book, 1901, page 91. | |
| The White House Cook Book (1887) | Salt-raising Bread |
WHILE getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full ... From The White House Cook Book, 1887, page 266. | |
| Housekeeping in Old Virginia (1879) | Salt-Risen Bread |
Make into a thin batter: 1 tablespoonful of corn meal. Half-teaspoonful salt. Set in a warm place to' rise. After it has risen, pour into it two quarts of flour, with ... From Housekeeping in Old Virginia, 1879, page 55. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salt-rising Bread |
Add to one pint of scalding water sufficient flour to make a thick batter, add a half-teaspoonful of salt, and beat until smooth and full of air-bubbles. Cover closely, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 332. | |
| The Boston Cooking-School Cook Book (1896) | Sandwiches and Canapes |
IN preparing bread for sandwiches, cut slices as thinly as possible, and remove crusts. If butter is used, cream the butter, and spread bread before cutting from loaf. ... From The Boston Cooking-School Cook Book, 1896, page 633. | |
| La Cuisine Creole (1885) | Sandwiches of Various Kinds, for Pic-nics |
Home-made bread cuts better for sandwiches than baker ’s bread, so if you wish the sandwiches very nice, it is better to make a loaf at home. For bread and but¬ ter ... From La Cuisine Creole, 1885, page 61. | |
| La Cuisine Creole (1885) | Sandwiches. Very Fine |
Take half a pound of nice sweet butter, three table¬ spoonfuls of mixed mustard, the same of sweet oil, a lit¬ tle salt, pepper and the yolk of an egg. Put it over the ... From La Cuisine Creole, 1885, page 60. | |
| The Woman Suffrage Cook Book (1886) | Sara A. Loud |
Vanilla Wafers.' One cupful sugar, two-thirds cupful butter, four table spoonfuls milk, one tablespoonful vanilla, one egg, one teaspoonful cream-tartar, one-half ... From The Woman Suffrage Cook Book, 1886, page 113. | |
| The Kansas Home Cook-Book (1874) | Sarah E. Jacobus, Junction |
One pint sour cream, two teaspoon soda, salt, flour enough to make a batter that will drop from the spoon; your w r ell muffin rings, and quickly. Mrs. From The Kansas Home Cook-Book, 1874, page 30. | |
| The Woman Suffrage Cook Book (1886) | Sarah E. M. Kingsbury |
Washington Pie, Two-thirds cup of sugar, two tablespoonfuls butter,, one egg, two-thirds cup of milk, two teaspoonfuls cream of tartai and one of saleratus; mix a trifle ... From The Woman Suffrage Cook Book, 1886, page 85. | |
| Presbyterian Cook Book (1873) | Saratoga Rolls |
One of sweet milk; two pints of flour; two spoonsful of butter; four tablespoonsful of yeast, Beat thoroughly and let or six hours, or all baking, add one half ... From Presbyterian Cook Book, 1873, page 104. | |
| The Dixie Cook-Book (1883) | Satiy Lunn |
Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one salt-spoon salt, three eggs well beaten, and two tablespoons ... From The Dixie Cook-Book, 1883, page 43. | |
| The Dixie Cook-Book (1883) | Satt-Rising Breap |
The leaven for this bread is prepared thus: Take a pint of warm water—about 90°—(if a little too hot defeat is certain) in a perfectly clean bowl and stir upa thick ... From The Dixie Cook-Book, 1883, page 29. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Saute in |
two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup.heavy Reheat and pour over mushrooms on toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. | |
| War Economy in Food (1917) | Save Bread |
Cut it on the table, so that none is left to dry. Do not have stale bread. Do not use toast as a garnish or serve food on toast. If there are bits of bread left, dry and ... From War Economy in Food, 1917, page 18. | |
| Foods That Will Win the War and How to Cook Them (1918) | Save Wheat |
Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains SLICE of bread seems an unimportant thing. Yet one good-sized slice ... From Foods That Will Win the War and How to Cook Them, 1918, page 19. | |
| The White House Cook Book (1887) | Savory Biscuits or Lady Fingers |
Pur nine tablespoonf uls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the ... From The White House Cook Book, 1887, page 342. | |
| Rumford Complete Cook Book (1908) | Savory Sandwiches |
2 teaspoons chopped 1 teaspoon capers. 6 olives. A few drops of onion juice. 1 tablespoon chopped Slices of buttered white or mustard pickle. Graham bread. Beat the ... From Rumford Complete Cook Book, 1908, page 222. | |
| The Creole Cookery Book (1885) | Savoy Biscuits |
Take 12 eggs and their weight of good crushed sugar, also the weight of 7 eggs of flour; beat the yolks and whites separate; add the flour and sugar, stir them lightly ... From The Creole Cookery Book, 1885, page 136. | |
| Directions for Cookery, in Its Various Branches (1837) | Savoy Biscuits.—take |
four eggs, and separate the whites from the yolks. Beat the whites by themselves, to a stiff froth; then add gradually the yolks, and beat them both together for a long ... From Directions for Cookery, in Its Various Branches, 1837, page 353. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scald the |
milk, add to it the butter and stand one When cool, add the yeast, sugar and flour; thoroughly, cover, and stand in a moderately warm place over night. In the morning, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 357. | |
| Housekeeping in Old Virginia (1879) | Scalded Toast |
Prepare and toast the bread as above directed. Then lay in a covered dish and pour boiling water over it. Turn to one side, and drain out the water. Then put fresh ... From Housekeeping in Old Virginia, 1879, page 491. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Apple |
1^ cup bread crumbs from center of loaf 2 tablespoons lemon 4 cups sliced apples grated rind of one lemon Arrange crumbs and apples in in a buttered pudding dish, having ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 250. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Scalloped Apple, or Apple Sandwich |
Mix half a cup of sugar and half a saltspoonfut-of cinnamon or the grated rind of half a lemon. Melt half a cup of butter, and stir it into one pint of soft bread ... From Mrs. Lincoln's Boston Cook Book, 1884, page 357. | |
| Buckeye Cookery and Practical Housekeeping (1877) | ScaLtorep Ecas |
Mix equal parts minced ham and fine bread crumbs, season with salt, pepper, and melted butter, adding milk to moisten till quite soft; half fill buttered gem-pans or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 128. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scones |
Sift one quart of flour; add half a tea¬ spoon of salt, a teaspoon of sugar, a tablespoon of lard, one beaten egg, two teaspoons of cream tartar, one of soda and a pint ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 40. | |
| The Creole Cookery Book (1885) | Scotch Bread |
One Ib. ‘and a quarter of flour, # lb. of sugar, $ lb. of butter, lemon to taste; bake 20 minutes in rather a slow oven: From The Creole Cookery Book, 1885, page 145. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scotch Cakes |
i pound of flour i tablespoon ful of cinnamon Mix the flour and butter, and rub well with the hands, then add the sugar, then the eggs well beaten, then the cinnamon. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 514. | |
| The White House Cook Book (1887) | Scotch Scones |
THOROUGHLY mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonf uls of baking powder; then rub into it a tablespoonful of cold butter ... From The White House Cook Book, 1887, page 282. | |
| Larkin Housewives' Cook Book (1915) | Scotch Scones |
Sift together twice, two cups pastry Rub in four tablespoons butter (or lard), add one tablespoon sugar and one-half cup currants. Mix rather stiff with one cup sour ... From Larkin Housewives' Cook Book, 1915, page 64. | |
| The Cook's Own Book (1832) | Scotch Short Bread |
two pounds of Hour, dry, and it then mix with it a pound three ounces of candied citron and orangepeel cut into dice, and half a pound of caraway comfits; put half a ... From The Cook's Own Book, 1832, page 241. | |
| Common Sense in the Household (1871) | Scotch Short-bread |
2 lbs. flour. lb. best butter. • the flour and butter together, having made the i* Icr qiiite soft by setting it near the fire. From Common Sense in the Household, 1871, page 309. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scotch Woodcock |
Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafingdish over hot water with three-fourths a cup of milk and stir until thick. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. | |
| The Cook's Own Book (1832) | Scrape and |
lie them in small bundles; cut them even, boil them quick in salt and water; lay ti:em on a toast dipped in the water the asparagus was boiled in; pour over them melted butter. From The Cook's Own Book, 1832, page 54. | |
| Bohemian-American Cook Book (1915) | Season with |
salt and pepper, take up by spoonful, dip each in beaten egg and bread crumbs, and fry in hot fat. 504. BAKED EGGPLANT. granátová dýn. until tender, cut in take out the ... From Bohemian-American Cook Book, 1915, page 163. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable, July to October |
3748.— SPINACH CROQUETTES. (Fr.— Croquettes d'Epinards.) Ingredients. — 4 or 5 Ibs. of spinach, 3 ozs. of butter, 2 eggs, nutmeg, salt and pepper, frying batter (see ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable, September to April |
3639.— BUTTERED EGGS. (Fr.— Oeufs brouilles au beurre.) Ingredients. — 6 eggs, 2 tablespoonfuls of milk or cream, i£ ozs. of butter, buttered toast. Method. — Beat up ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Jewish Manual (1846) | Seasoning for Ducks and Geese |
Mix chopped onion with an equal quantity of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is ... From The Jewish Manual, 1846, page 56. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | See Cream Tartar Bread |
¥- 165, Common Mince Pies. * Boil a piece of lean fresh beef very tender; when cold, chop it very fine; then take three times the quantity @ of apples, pared and cored, ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 43. | |
| The Picayune Creole Cook Book (1901) | See Recipe Plain Paste |
Put the butter in a saucepan, and add the water and the salt. Let all come to a boil, stirring constantly. Then take from the fire and add the eggs, beaten well, and the ... From The Picayune Creole Cook Book, 1901, page 370. | |
| The New England Cook Book (1905) | See Sauces |
Broiled Lamb Chops.—Trim off most of the fat; broil over a brisk fire, turning frequently until the chops are nicely browned. Season with pepper and salt, and baste with ... From The New England Cook Book, 1905, page 103. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Serve in |
the cups. ( Creole style. J Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. | |
| The Southern Cookbook (1912) | Serve with |
toast. Egg wine may be made as above without warming the egg, and it is lighter on the stomach, though not so pleasant An egg broken into a cup of tea, or beaten and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. | |
| Common Sense in the Household (1871) | Set a |
sponge with ingredients, leaving out the eggs, and stirring in flour until you have a thick Eiirly next morning add the well-beaten eggs, and etough to enable you to ... From Common Sense in the Household, 1871, page 289. | |
| The New England Cook Book (1905) | Seven Varieties of Rolls |
A FAVORITE departure from the ordinary forms of is furnished in rolls. They are exceedingly popular for breakfast, sei-yed warm. There are sufficient variations in rolls ... From The New England Cook Book, 1905, page 166. | |
| Larkin Housewives' Cook Book (1915) | Shamrock Rolls |
Soften one-half cake compressed yeast in one-third cup lukewarm together two one teaspoon Larkin five tablespoons Larkin Lard; stir in one beaten egg, then add five cups ... From Larkin Housewives' Cook Book, 1915, page 62. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shape and |
flatten a Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Place butter in same way as directed in Plain From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shell Fritters |
grated rind and juice 1 lemon 1 tablespoon flavoring Mix and two Add and leaves sides of pan. Add eggs, one at a time, and beat five minutes between each addition. Drop ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 199. | |
| The New England Cook Book (1905) | Shells.—Take |
sufficient rich puff-paste prepared as in the preceding recipe, roll /ery thin, cut to shape, and bake in a brisk in tin pans. carefully, before ing with fruit, the ... From The New England Cook Book, 1905, page 185. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Short Biscuit |
One quart of flour; a quarter of a pound of butter; a little boiling water to melt the butter; add milk ‘enough to make a stiff dough; cut into small biscuits and bake them quick. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 25. | |
| War Economy in Food (1917) | Short Trocess |
Cook the corn moal in I14 C'^ps of liquid, cool to about 90° F., add the yeast softened in the remaining i/4 cup of liquid (or the liquid 3^east) and flour to make a ... From War Economy in Food, 1917, page 20. | |
| The Creole Cookery Book (1885) | Shrewsbury Biscuit |
Two lbs. of flour, 1 lb. of butter, 3 ounces of ginger, 5eggs, 14 lbs. of white sugar; season with nutmeg or orange peel; mix all well together and bake them in a slow oven. From The Creole Cookery Book, 1885, page 143. | |
| The Virginia House-Wife (1824) | Shrewsbury Cakes |
Cream one pound of butter, add a pound of powdered sugar, with a pound and a half of flour, six eggs, a grated nutineg, and a gill of brandy; work it well, roll it thin, ... From The Virginia House-Wife, 1824, page 179. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shrewsbury Cakes |
i pound of butter y^ pound dried currants 114 pounds of flour to a cream; add the sugar gradually, then the flour and nutmeg, then the currants, washed and dried. Now ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 513. | |
| Bohemian-American Cook Book (1915) | SI'opové |
kotletkij. Dust cutlets or chops with salt and pepper, dip in melted butter or lard, then in bread crumbs, and fry a golden brown in hot fat. tomato or other 228. MUTTON ... From Bohemian-American Cook Book, 1915, page 83. | |
| La Cuisine Creole (1885) | Sicilian Biscuit Dropped on Tins |
Take four eggs, twelve ounces of powdered and sifted sugar, and ten ounces of flour. Beat the eggs and sugar together in a stewpan on the fire, until the batter feels ... From La Cuisine Creole, 1885, page 175. | |
| Directions for Cookery, in Its Various Branches (1837) | Sift a |
pint and a half of flour over the pan of rice, and mix in a quarter of a pound of butter that has been warmed by the fire, and a salt-spoonful five eggs very stir them ... From Directions for Cookery, in Its Various Branches, 1837, page 372. | |
| Gulf City Cook Book (1878) | Sift the |
adding one tea-spoonful of yeast powder. of the eggs and add them to the butter and sugar; then put in the juice of the lemon. Stir the whites to a stiff froth; then add ... From Gulf City Cook Book, 1878, page 131. | |
| Ryzon Baking Book (1916) | Sift the |
flou-r, Ryzon, salt, and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers. Beat eggs and add them with ... From Ryzon Baking Book, 1916, page 22. | |
| Bohemian-American Cook Book (1915) | Sl'ladanf |
eniij Cream one and a half cups of butter with one and a half cups of sugar, add five beaten of black to make the batter thicker than for pancakes. Now add half a ... From Bohemian-American Cook Book, 1915, page 263. | |
| Mrs. Hale's New Cook Book (1857) | Slapjacks.—Mix |
1 pint of sifted Indian meal and 4 large spoonsful of wheat flour into a quart of new milk, and 4 beaten, and a little on a griddle, buckwheat cakes; eat with butter and molasses. From Mrs. Hale's New Cook Book, 1857, page 421. | |
| The White House Cook Book (1887) | Slippery-elm Teac |
PUT a teaspoonful of powdered slippery-elm into a tumbler, pour cold water upon it, and season with lemon and sugar. TOAST WATER, OR CRUST COFFEE, TAKE stale pieces of ... From The White House Cook Book, 1887, page 559. | |
| Bohemian-American Cook Book (1915) | Small Cakes |
wide and two inches Arrange them half an incli apart, brush with tlie white of an egg in a Bake about half an hour and try a piece by cutting it. If too heavy, they are ... From Bohemian-American Cook Book, 1915, page 277. | |
| Mrs. Hale's New Cook Book (1857) | Small Rout Cakps .—Rub into |
pound of dried and sifled flour, half a pound of butter, 6 ounces of pounded and sifted loaf sugar, and the yolks of 2 well-beaten eggs; mix them all int» a paste c, ... From Mrs. Hale's New Cook Book, 1857, page 399. | |
| Common Sense in the Household (1871) | Small Sugar Cakes |
1 heaping teacup of sugar. |- teacup of butter. ^ teacup sweet milk. COOKIES, ETC. 2 teaspoonfuls cream-tarbar. " soda dissolved in Lot water. Flour sufficient to enable ... From Common Sense in the Household, 1871, page 334. | |
| The Dixie Cook-Book (1883) | SmmpLe Frurr Puppies |
Stew currants, or any small fruits. fresh or dried, with sugar to taste, and pour hot over thin slices of.baker’s bread with crust cut off, making alternate layers of ... From The Dixie Cook-Book, 1883, page 235. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Snow Fritters |
YZ pint of milk i l/2 cups of flour i pint of snow Beat the egg until to it the milk, then the salt and flour, give a thorough and continuous beating for five ready a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 356. | |
| The Woman Suffrage Cook Book (1886) | Snow Griddle Cakes |
Take six tablespoonfuls flour, add a little salt, and six tablespoonfuls of light, fresh-fallen snow. Stir the flour and snow well together, adding a pint of sweet milk. ... From The Woman Suffrage Cook Book, 1886, page 27. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Snow Pancakes |
Half a pint of milk, an egg, an apple, pared, quartered, and chopped very fine; a cupful and a fourth of a teaspoonful of a bowl of snow. the egg light, and add the milk ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 371. | |
| Boston School Kitchen Text-Book (1887) | Snow Pancakes |
^ 1 ssp. 1 hp. tbsp. snow. Mix as Graham gems, and after beating w^ell, fold in the snow (which must be freshly fallen). griddle cakes, and when done spread them with ... From Boston School Kitchen Text-Book, 1887, page 172. | |
| Gulf City Cook Book (1878) | Soak the |
rice one or two hours in enough warm water to cover it; drain it almost dry; put in the milk; tender; add the sugar, butter, and salt; beat the eggs to a stiff froth and ... From Gulf City Cook Book, 1878, page 105. | |
| The National Cookery Book (1876) | SoaKED PAssovER BREAD |
r delicate | id is made into many nice dishes for breal dinner and tea, mixed with milk, butter, pepper and sal It can be fried in butter like large hominy Take cold ... From The National Cookery Book, 1876, page 122. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Soda and Cream of Tartar Biscuit |
1 quart sifted flour. 2 full teaspoonfuls cream of 1 even teaspoonful salt. tartar. 1 even teaspoonful soda, meas-| 1 large tablespoonful butter. ured after pulverizing. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 107. | |
| The Picayune Creole Cook Book (1901) | Soda and Milk Biscuit |
Btacuit au Lait et @ la Soude, 1 Heaping Teaspoonful of Lard. 2 Cups of Sour Milk. Sift the flour and add the salt and lard, rubbing them in thoroughly with your hands, ... From The Picayune Creole Cook Book, 1901, page 371. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soda Biscuit |
Into one quart of flour, stir two teaspoonsful cream and a salt, add two tablespoonful rich cream or one of butter, dissolve one teaspoonful soda in a little hot water; mix with milk soft. From Mrs. Owen's Illinois Cook Book, 1871, page 129. | |
| The Appledore Cook Book (1872) | Soda Biscuit |
Take one quart of flour, before it is sifted, and put into the sieve, and with it one teaspoonful of saleratus, two of cream of tartar, one of salt, and one ... From The Appledore Cook Book, 1872, page 85. | |
| Housekeeping in Old Virginia (1879) | Soda Biscuit |
1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water. From Housekeeping in Old Virginia, 1879, page 50. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soda Biscuit |
2 heaping teaspoonfuls of bakingpowder or a hal f-teaspoon - ful of and one tealarge spoonful of lard spoonful of cream of tartar Put the baking-powder, or cream of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. | |
| The White House Cook Book (1887) | Soda Biscuit |
ONE quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt; mix thoroughly, and rub in two tablespoonfuls of butter ... From The White House Cook Book, 1887, page 275. | |
| Mrs. Hale's New Cook Book (1857) | Soda Biscuit.—Take |
lb. of flour, and mix to make a stiff dough; dissolve in a little milk teaspoonful of carbonate of soda; add to the paste, with a tea-spoonful of salt.; cut it into ... From Mrs. Hale's New Cook Book, 1857, page 418. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soda Biscuits |
Three pints of flour, three teaspoonsful of dry cream of tartar, butter the size of a walnut, one in milk. From Mrs. Porter's New Southern Cookery Book, 1871, page 191. | |
| The Creole Cookery Book (1885) | Soda Bread |
Rub into 1 Ib. of flour perfectly dry a teaspoonful of tartari¢ acid, dry; then make a batter of milk or buttermilk, as you please; add.a little saleratus or soda. From The Creole Cookery Book, 1885, page 114. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soda Doughnuts |
+ Two quarts of flour, four tea-spoonsful of creamtartar, two tea-spoonsful of soda, one tea-spoonful of salt, one tea-spoonful of mace, and two tea-cupsful of fine ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 137. | |
| Housekeeping in Old Virginia (1879) | Soda Muffins |
3 teaspoonfuls of cream of tartar. Add enough buttermilk to make a stiff" batter, and bake immediately. From Housekeeping in Old Virginia, 1879, page 46. | |
| La Cuisine Creole (1885) | Soda or Milk Biscuit |
To a pound of sifted flour, put the yolk of an egg; dis¬ solve a teaspoonful of carbonate of soda in a little milk; put it and a teaspoonful of salt to the flour, with ... From La Cuisine Creole, 1885, page 136. | |
| Housekeeping in Old Virginia (1879) | Soda Waffles |
1 teaspoonful of soda, dissolved in the milk. 2 teaspoonfuls of cream of tartar, mixed in the flour. Beat up and bake quickly. From Housekeeping in Old Virginia, 1879, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Soete Frurr Puppines |
Stew currants, or any small fruits, fresh or dried, with sugar to taste, and pour hot over thin slices of baker’s-bread with crust cut off, making alternate layers of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 205. | |
| The Italian Cook Book (1919) | Soft Biscuits |
(Biscotti teneri) For these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used. In this way the biscuits ... From The Italian Cook Book: The Art of Eating Well, 1919, page 129. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soft Crullers |
Sift three-quarters of a pound of flour, and powder half a pound of loaf sugar; heat a pint of water in a round bottomed saucepan, and when quite warm, mix the flour ... From Mrs. Owen's Illinois Cook Book, 1871, page 244. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soft Crullers |
of a pound of powder half a pound of loaf sugar; heat a pint of in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually; set the in a vessel, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 218. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soft Ginger Bread |
One pint flour, Two tablespoonsful saleratus,. Half pint sour milk. Flour to make as stiff batter as pound cake. xY Jumbles. Three teacupsful sugar, Two teacupsful ... From Mrs. Owen's Illinois Cook Book, 1871, page 227. | |
| The Creole Cookery Book (1885) | Soft Ginger Bread |
Five cups of flour, 2 of molasses, 1 of sugar, 1 of butter, 8 eggs, 1 teacup of allspice and ginger mixed; bake ina pan or small cups. From The Creole Cookery Book, 1885, page 153. | |
| The Creole Cookery Book (1885) | Soft Ginger Bread |
Five cups of flour, 2 cups of molasses, 1 cup of sugar, 1 cup of butter, 8 eggs, 1 teacup of allspice and ginger, mixed; bake quickly. From The Creole Cookery Book, 1885, page 155. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Soft Muffins |
Five eggs. A quart of milk. Two ounces of butter. A large tea-spoonful of salt. Two large table spoonfuls of brewer's yeast, or four of home-made Enough of sifted flour ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 85. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soft Spread Toast |
Toast the bread, and spread it while it is hot. Have ready half a pint of hot milk or water, dip MISCELLANEOUS. 71 the toast in very quickly that it may not soak too ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 92. | |
| The White House Cook Book (1887) | Soft Toast |
TOAST well, but not too brown, two thin slices of stale bread; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water; quickly ... From The White House Cook Book, 1887, page 557. | |
| The Kansas Home Cook-Book (1874) | Soft Waffles |
Mrs, 'S. Nourse, New York. Six eggs beaten very light, two quarts of milk, one-fourth pound butter, yeast and flour enough to mix to a soft batter. From The Kansas Home Cook-Book, 1874, page 33. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soften the |
gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and ... From Foods That Will Win the War and How to Cook Them, 1918, page 77. | |
| The Appledore Cook Book (1872) | Sop Yeast |
Extra nice. Into one quart of water in which potatoes have been boiled put a pinch of hops, and boil a few; strain, and then stir in one spoonful of sugar and one of ... From The Appledore Cook Book, 1872, page 210. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sopa Biscurr |
One quart sifted flour, two large tea-spoons cream yeast, one table-spoon lard, a little salt; mix thoroughly and add milk enough to stir nicely, roll out half an inch ... From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| The National Cookery Book (1876) | Sorr Murrrys |
Three eggs, one quart of milk, two ounces of butter, one teaspoonful of salt, two large tablespoonfuls of brewer's yeast or four of home-made, and enough of sifted flour ... From The National Cookery Book, 1876, page 183. | |
| Mrs. Beeton's Book of Household Management (1861) | Soubise Blanche |
Ingredients. — 4 medium-sized onions cut into dice, 2 ozs. of butter, 1 pint of milk, \ a pint of white stock or water, the crumb of i or 2 slices of bread, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Virginia House-Wife (1824) | Souffle Biscuits |
Rub four ounces of butter into a quart of flour, make it mto paste w ith milk, knead it well, roll it as thin as paper, and bake it to looke white. a = } From The Virginia House-Wife, 1824, page 187. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Souffle Biscuits |
E»UB four ounces of butter into a quart of flour; it into a paste with milk; knead it roll it as thin as paper, and bake to look white. From Mrs. Porter's New Southern Cookery Book, 1871, page 191. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soufle Biscuit |
Cut up four ounces of butter in a of flour; make it into a smooth paste with new milk; knead it well, add a roll out as thin as paper; cut out the cakes with a tumbler, ... From Mrs. Owen's Illinois Cook Book, 1871, page 130. | |
| The New England Cook Book (1905) | Soups.— Grate |
the of a breakfast roll, and break the remainder into crumbs; soak these in cold milk; drain, and add two ounces of chop up half a of beef-marrow freed from skin and ... From The New England Cook Book, 1905, page 58. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Sour Milk Biscuit |
One quart of flour, a pint of sour milk, one teaspoonful of saleratus, mixed into the milk until it froths; stir it into the flour cold; mix it quick, and bake it in a quick oven. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 26. | |
| The White House Cook Book (1887) | Sour Milk Biscuit |
RUB into a quart of sifted flour a piece of butter the size of an egg, one teaspoonful of salt; stir into this a pint of sour milk, dissolve one teaspoonful of soda and ... From The White House Cook Book, 1887, page 275. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sour Milk Doughnuts. |
Two eggs, beaten light, one cup of sugar, three even tablespoonfuls of, melted butter, one cup of sour milk (or if sweet milk be used, add one teaspoonful of cream of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 128. | |
| Larkin Housewives' Cook Book (1915) | Sour Milk French Toast |
Slice stale bread one-half inch thick. Make a batter with onehalf cup sour milk, one egg, one-half teaspoon Larkin one-halfIteaspoon Larkin Soda, one teaspoon sugar, add ... From Larkin Housewives' Cook Book, 1915, page 66. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sour Milk Ginger Bread |
4 cup sour milk 1 egg 1 teaspoon ginger — Mix soda and molasses. Bake in muffin pans 20 minutes or loaf 40 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 74. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sour Milk Griddle Cakes |
To one thick, sour milk, stir in wheat until it is quite a batter, add a little salt. From Mrs. Owen's Illinois Cook Book, 1871, page 135. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sour Milk Griddle Cakes |
2 cups sour milk Mix in order given, beat well. Heat a griddle hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 195. | |
| Fifty-Two Sunday Dinners (1913) | Sour Milk Griddle Cakes |
214 cups flour. 2 cups rich sour milk. 1 teaspoon salt. 114 teaspoons soda. 1 tablespoon Cottolene. 1 egg lightly beaten. Process: Mix and sift flour, salt and soda. Add ... From Fifty-Two Sunday Dinners, 1913, page 186. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Sour Milk Griddle Cakes |
2 c sour milk 1 egg IM tsp soda 2 to 23^ c flour One c wheat flour and 1 c barley flour, or 2 c barley flour may be used. Half buckwheat, also good. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 64. | |
| The White House Cook Book (1887) | Sour Milk Griddle-cakes |
MAKE a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add two wellbeaten eggs, a teaspoonful of salt, ... From The White House Cook Book, 1887, page 289. | |
| Larkin Housewives' Cook Book (1915) | Sour Milk Griddle-Cakes |
Sift two and one-half cups Larkin Bread Flour, one-half teaspoon Larkin Salt, one and one-quarter teaspoons Larkin Soda. Add two cups thick sour milk and one egg lightly ... From Larkin Housewives' Cook Book, 1915, page 66. | |
| The Boston Cooking-School Cook Book (1896) | Sour Milk Griddle-oakes |
2^ cups flour 2 cups sour milk % teaspoon salt 1^ teaspoons soda legg' Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a ... From The Boston Cooking-School Cook Book, 1896, page 114. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sour Milk Pancakes |
1 cup sour milk 1 egg 4+ cup cooked cereal or 3 cup whole wheat flour 1 tablespoon melted fat Mix bread crumbs, salt; add beaten egg, fat and cereal; mix soda with sour ... From Foods That Will Win the War and How to Cook Them, 1918, page 35. | |
| Presbyterian Cook Book (1873) | Sour Milk Waffles |
One of sour milk of soda, and a salt; two of melted beaten separately, and to make a stiff batter; add the whites of the eggs. From Presbyterian Cook Book, 1873, page 109. | |
| The Appledore Cook Book (1872) | Sour MUk Biscuit |
Rub half a spoonful of butter or lard into one quart of flour, and wet it with one pint of sour milk, into which you have previously stirred one teaspoonful of ... From The Appledore Cook Book, 1872, page 86. | |
| La Cuisine Creole (1885) | Sour-milk Doughnuts Without Yeast |
Take a quart of flour, three eggs, three-fourths of a pound of sugar, and half a cup of shortening; add a teaspoonful of soda, and mix to a soft dough with but¬ termilk. ... From La Cuisine Creole, 1885, page 145. | |
| The National Cookery Book (1876) | Sourn Carona Rick JoHnny CAKE |
Equal proportions of fine hominy, rice and rice flour. Thi be boiled and cold before the rice flour is two former must added. Mix all with milk; then spread it on a ... From The National Cookery Book, 1876, page 186. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sours Carouina Buscurr |
One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff ... From Buckeye Cookery and Practical Housekeeping, 1877, page 28. | |
| The Boston Cooking-School Cook Book (1896) | Southern Pupil |
Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, ... From The Boston Cooking-School Cook Book, 1896, page 113. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Southern Sally Lunn |
One quart of flour, three eggs, one teaspoon of butter, one teacup of yeast, one pint of new milk. Beat the yolks of eggs light. Stir in the yeast, then butter, milk and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 58. | |
| Larkin Housewives' Cook Book (1915) | Southern Spoon Bread |
Heat one quart milk to boiling point, stir in two cups Larkin Corn-Meal and one teaspoon Larkin Salt; add three tablespoons melted butter, and cook five minutes. Cool mixture. From Larkin Housewives' Cook Book, 1915, page 60. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Southern Spoon Bread |
y2 cup sifted corn meal i cup boiling water K cup sweet milk i ^gg I teaspoon baking powder Pour the boiling water over the meal and stir until smooth. Let it cook Add ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. | |
| Foods That Will Win the War and How to Cook Them (1918) | Southern Spoon Bread |
1 cup white cornmeal 4 cup bacon fat or drippings slices bread cup cold water Ne OO DD Seald cornmeal with boiling water. Soak bread in cold water and milk. Separate ... From Foods That Will Win the War and How to Cook Them, 1918, page 26. | |
| Mrs. Hale's New Cook Book (1857) | Sovffies .—Mix |
the yolks of 4 tabl& npoonful of olive oil or a with half a pound of flour; whip the whites of the eggs to a froth, and add to the rest; m hen the paste is equal to a ... From Mrs. Hale's New Cook Book, 1857, page 342. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spanish Bun |
gill of yeast y>, pound of currants i pound of flour Warm the cream gently, take it from the fire, add the but- From Mrs. Rorer's Philadelphia Cook Book, 1886, page 490. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Spanish Buns |
Three quarters of a pound of flour, sifted. Half a pound of powdered while sugar. Two wine-glasses and a half of rich milk. Five ounces of fresh butter. A wine-glass and ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 72. | |
| Mrs. Owen's Illinois Cook Book (1871) | Spanish Buns |
Half a pint of rich milk and half a pound of butter; let the butter warm in the milk, but not melt to oil; it the and set it away to cool. Beat four eggs well, and add ... From Mrs. Owen's Illinois Cook Book, 1871, page 142. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spanish Buns |
Two pounds of flour, one pound of butter, one pound of sugar, one gill of yeast, two tablespoonsful of rose-water, one tablespoonful of wine, four one of cinnamon and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 273. | |
| Mrs. Hale's New Cook Book (1857) | Spanish Buns.—^Take |
lb. of fine flour, rub it pound of butter; add half pound of sugar, the same of currants, a little nutmeg, mace, and cinnamon; mix eggs w-ell this up small buns, and ... From Mrs. Hale's New Cook Book, 1857, page 403. | |
| Presbyterian Cook Book (1873) | Spanish Feittees |
Cut baker's bread into strips thick as a lady -finger and any shape desired. Take one pint of cream; sweeten; add ground cloves, cinnamon, nutmeg, pepper, and a pinch of ... From Presbyterian Cook Book, 1873, page 111. | |
| The Creole Cookery Book (1885) | Spanish Rolls |
Sift 1 quart of good flour, a pinch of salt, 1 spoonful of yeast, 2 eggs well beaten, 4 pint of milk; knead it and set it to rise; next morning work in 1 ounce of ... From The Creole Cookery Book, 1885, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Souffld |
^ cup butter 2 tablespoons sugar y^ cup stale bread crumbs 3 eggs 1 cup milk )^ teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often; ... From The Boston Cooking-School Cook Book, 1896, page 466. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Stuffed Sweet Peppers |
Mix one cup of ground meat, any kind, with half.cup bread, two tablespoons onion, one-half cup one tablespoon sugar, one-half raisins, cook all together in one ... From California Mexican-Spanish Cook Book, 1914, page 106. | |
| The Dixie Cook-Book (1883) | Sperry, Nashville, Tenn |
Sourn Caro.ia Biscurr. One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good tea-spoon salt; add flour ... From The Dixie Cook-Book, 1883, page 42. | |
| The Woman Suffrage Cook Book (1886) | Spice Cakes |
One egg, two-thirds cupful molasses, two-thirds cups sugar, two-thirds cupful melted butter, one cupful milk, two and one-half cupfuls flour,.half teaspoonful soda, one ... From The Woman Suffrage Cook Book, 1886, page 110. | |
| Foods That Will Win the War and How to Cook Them (1918) | Spiced Oatmeal Fruit Cakes |
$ cup cooked oatmeal 4 teaspoon baking powder 3 cup raisins, dates, prunes or figs Heat the corn syrup and fat. and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 77. | |
| Aunt Babette's Cook Book (1889) | Spioe Roll |
Roll out the dough quite thin and let it raise half an hour, brush with melted butter and make a filling of the following: Grate some leb-kuchen or plain gingerbread; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 379. | |
| Gulf City Cook Book (1878) | Split Biscuit |
Two eggs, one pint of milk, two iron-spoonfuls of yeast, one table -spoonful of sugar, one of butter and lard mixed; put in flour enough to make a soft dough; add a ... From Gulf City Cook Book, 1878, page 118. | |
| Foods That Will Win the War and How to Cook Them (1918) | Split Pea Pancakes |
2 cups split peas 2 tablespoons pork drippings 2 egg whites; 1 teaspoonful baking powder 2 egg yolks ’ Soak peas over night, cook, and when tender, put through a food ... From Foods That Will Win the War and How to Cook Them, 1918, page 35. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Split the |
biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. | |
| The Dixie Cook-Book (1883) | Sponae Ginger-bread |
One cup sour milk, one of Orleans molasses, a half cup butter, two eggs, one tea-spoon soda, one tablespoon ginger, flour to make as thick as pound cake; put butter, ... From The Dixie Cook-Book, 1883, page 104. | |
| The National Cookery Book (1876) | Sponce MApr or THE ABOVE |
Mash a hot boiled potato. Mix it with about two quarts of flour and two large kitchen spoonfuls of the yeast. Beat it well, and set it to rise about one o’clock p.m. ... From The National Cookery Book, 1876, page 171. | |
| The Creole Cookery Book (1885) | Sponge Biscuit |
The weight of 10 eggs in sugar, and of 6 in flour; beat the whites and yolks separately; when the whites are sufficiently light to adhere to the side of the dish, add ... From The Creole Cookery Book, 1885, page 126. | |
| La Cuisine Creole (1885) | Sponge Biscuit with Yeast |
Stir half a teacup of melted butter, a teaspoonful of salt and a cup of good yeast, into a pint of lukewarm water; then add flour to make a stiff batter. Set this to ... From La Cuisine Creole, 1885, page 137. | |
| La Cuisine Creole (1885) | Sponge Biscuit Without Yeast, Made with Cream |
Mix half a pint of thick cream, four eggs, a little salt, soda, and flour enough to make a stiff batter; if too stiff to drop nicely, thin it with a cup of sweet milk. ... From La Cuisine Creole, 1885, page 138. | |
| La Cuisine Creole (1885) | Sponge Bread |
Take three quarts of wheat flour, and three quarts of boiling water, mix them thoroughly; let them re¬ main until lukewarm, then add twelve spoonfuls of family yeast, or ... From La Cuisine Creole, 1885, page 134. | |
| The Creole Cookery Book (1885) | Sponge Bread |
Take 4 loaves of bread, 3 quarts of wheat flour, 3 quarts of boiling water, mix them thoroughly and let the mixture remain until lukewarm, then add 12 spoonfuls of ... From The Creole Cookery Book, 1885, page 110. | |
| The International Cook Book (1906) | Sponge Buns |
669. SCRAMBLED EGGS WITH SAUSAGE Crack eight fresh eggs in a bowl, add one gill cold milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat ... From The International Cook Book, 1906, page 206. | |
| The Kansas Home Cook-Book (1874) | Sponge Cake Roll |
M. Belle Weaver, Four eggs, one coffee cup of sugar, one of flour (heaped up), two teaspoons bading powder. Beat the yolks and whites of the eggs sift both the sugar and ... From The Kansas Home Cook-Book, 1874, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Sponge Fritters |
2^ cups flour ^^ cup melted butter % cup scalded milk 2 eggs ^ yeast cake, dissolved in 2 Grated rind }4 lemon tablespoons lukewarm water Quince marmalade Currant jelly ... From The Boston Cooking-School Cook Book, 1896, page 419. | |
| La Cuisine Creole (1885) | Sponge Ginger Bread |
One cup of sour milk, one cup of molasses, one-half cup of butter, two eggs, one and a half teaspoons of saleratus, one tablespoonful of ginger. Flour to make as thick ... From La Cuisine Creole, 1885, page 155. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sponge Ginger Bread* |
Melt a piece of butter the size of a hen's egg, One pint New Orleans molasses, One quart flour. Dissolve a tablespoonful of saleratue in half a pint sour milk, strain ... From Mrs. Owen's Illinois Cook Book, 1871, page 226. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sponge Griddle Cakes |
Take one quart of mush; while warm, add one buttermilk, one of or water, one teaspoonful of soda; stir in flour until it is a batter; let it rise until morning, then ... From Mrs. Porter's New Southern Cookery Book, 1871, page 196. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sponge Rusks |
Two of sugar, one of butter, two of milk, one of yeast, three eggs. Rub the butter, sugar and eggs together. Add the milk and yeast, and flour enough to make a thick Let ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 326. | |
| Ryzon Baking Book (1916) | Spoon Bread |
BY A. C. WOOD, WASHINGTON, D. pint milk from top of quart bottle of (This equals about yi cup table cream and I^ cupfuls milk). (6 old fashioned water ground whole corn ... From Ryzon Baking Book, 1916, page 18. | |
| Foods That Will Win the War and How to Cook Them (1918) | Spoon Bread |
4 cup Sweet pepper ~ Mix water and cornmeal and bring to the boiling point and cook Beat eggs well and add with other materials to the mush. Beat well and bake in a ... From Foods That Will Win the War and How to Cook Them, 1918, page 27. | |
| Aunt Sammy's Radio Recipes (1927) | Spoon Bread |
1 cup corn meal. 2 cups cold water. 2 tablespoons butter (melted). Mix the meal, water, and Boil for 5 minutes, stirring constantly. A cup of milk may be used in place ... From Aunt Sammy's Radio Recipes, 1927, page 54. | |
| The Picayune Creole Cook Book (1901) | Spoonful each of Ground Spices |
Utilize stale bread crumbs for this pudding. Butter the bottom of a baking pan, and put in a layer of the apples, which have been stewed well. Put over this a layer of ... From The Picayune Creole Cook Book, 1901, page 274. | |
| The Picayune Creole Cook Book (1901) | Spoonful of Salt |
cornmeal together, and add the melted butter and the milk, stirring end beating well. Add the salt and any flavoring extract preferred, and, last, the whites of the ... From The Picayune Creole Cook Book, 1901, page 251. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spread the |
mixture over roll up. Tie with twine, being careful not to draw too tightly. Have six slices of fat pork in the braising pan. Cut two onions, two slices of carrot, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 166. | |
| The Appledore Cook Book (1872) | Sprinkle with |
raisins, currants, and thin slices of citron, then another layer qf bread, and so on, until the bread is all used; cover with a custard made with nine eggs, one cup of ... From The Appledore Cook Book, 1872, page 147. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spronce GINGER-BREAD |
One cup sour milk, one of Orleans molasses, a half cup butter, two eggs, one teaspoon soda, one table-spoon ginger, flour to make as thick as pound-cake; put butter, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 84. | |
| The National Cookery Book (1876) | Sprper APPLE PIm |
pare ise Prepare the apples as for common appl it the apples in a heap in the spider, after well greasing it Be « il that no apples touch th of the s I Roll out tl s ... From The National Cookery Book, 1876, page 227. | |
| The National Cookery Book (1876) | Spruce BEeEr |
Mix together two cupfuls of sugar, on¢ cupful of molasses, thirty drops of oil of sassafras, thirty drops of oil of spru: four quarts of cold and four quarts of boiling ... From The National Cookery Book, 1876, page 307. | |
| The National Cookery Book (1876) | SREAD. A SmmMpPLe AND VERY Goop Way |
ham flour; two tablespoonfuls of molasses; t, and half a cupful of yeast. Mix them one teaspoonful of with warm water to a stiff batter, and when light, bake for From The National Cookery Book, 1876, page 172. | |
| The Virginia House-Wife (1824) | SS Tees |
—_), - ee on it some white wine, and let it stand a few minutes, drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together, have ... From The Virginia House-Wife, 1824, page 173. | |
| Gulf City Cook Book (1878) | St. Charles Muffin-bread |
One pint of meal, one pint of butter-milk, two eggs, one table-spoonful of butter (measure, and then melt), one half teaspoonful of soda dissolved in the milk, a little From Gulf City Cook Book, 1878, page 122. | |
| Gulf City Cook Book (1878) | ST. JAMES BREAD.— |
One pint of flour, one pint of milk, two table-spoonfuls of lard (even full), two table-spoonfuls of sugar, two tea-spoonfuls of yeast-powder, or a little soda and sour ... From Gulf City Cook Book, 1878, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stale Bread Griddle Cakes |
2 teaspoonfuls of baking-powder i pint of stale bread or one teaspoonful of cream of tartar and a half-teaspoonful of soda Flour to make a thin batter the in the for one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Stale Bread Steamed |
Have a large covered steamer fitting tightly over a kettle of boiling water. One with holes all over the bottom is best, as the steam condenses and runs down the sides ... From Mrs. Lincoln's Boston Cook Book, 1884, page 100. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Standard Yeast Bread |
1 c. liquid (J-'o c. milk and }4 c. water or }4 Fleischmann yeast cake 2 tbsp. sugar or molasses Mix liquid, shortening, molasses and salt. mixture is lukewarm, add ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 9. | |
| The Corn Cook Book (1918) | Steamed Boston Brown Bread with |
cup rye i^ cup N. O. 1 cup IV^ cups thin cream the dry add of the and in the of into butter mold, steam three hours, then bake one hour in a moderate oven, From The Corn Cook Book, 1918, page 22. | |
| The Woman Suffrage Cook Book (1886) | Steamed Bread Pudding* |
' Two cupfuls chopped bread, one cupful chopped raisins, half a cupful milk with half a teasp 1 1 of soda dissolved in it, half a cupful molasses, one egg, one ... From The Woman Suffrage Cook Book, 1886, page 72. | |
| The White House Cook Book (1887) | Steamed Brown Bread |
ONE cup of white flour, two of Graham flour, two of Indian meal, one teaspoonful of soda, one cup of molasses, three and a half cups of milk, a little salt. Beat well ... From The White House Cook Book, 1887, page 269. | |
| Boston School Kitchen Text-Book (1887) | Steamed Brown Bread |
c. corn meal. c. rye meal. y^ c. wheat flour. 1^ tsp. salt. %, tsp. soda. c. molasses. 1 ^ c. sweet milk. Mix meal, flour, and salt. Mash the soda, sift it into the ... From Boston School Kitchen Text-Book, 1887, page 215. | |
| Rumford Complete Cook Book (1908) | Steamed Brown Bread |
2 cups Graham flour. 1 cup yellow corn meal. y£ cup molasses. ]4 cup raisins. 1 egg. 2 cups sweet milk. Sift together the flour, corn meal, salt and baking powder; add ... From Rumford Complete Cook Book, 1908, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Graham Bread |
3 cups Arlington meal 1 teaspoon salt 1 cup flour 1 cup molasses (scant) 3)^ teaspoons soda 2% cups sour milk Mix same as Boston Brown Bread and steam four hours. This ... From The Boston Cooking-School Cook Book, 1896, page 90. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Steamed Graham Bread |
3 c graham flour '^Yi tsp soda 2y2 c sour milk. Mix as brown bread. Steam 3 hours at least. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stem the |
berries, sweeten to taste, and slightly mash them with a wooden spoon. Rub the butter into the flour, then add the salt, baking-powder, and sufficient milk to make a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 427. | |
| The Creole Cookery Book (1885) | Stewed Ducks |
Truss the ducks and stuff them with bread, butter and onions; place then with lard in a frying pan; have prepared in an iron pot slips of bacon, giblets, water, pepper, ... From The Creole Cookery Book, 1885, page 66. | |
| The Virginia House-Wife (1824) | Stewed Salsify |
Half boil it, cut it up and put it in a stewpan with a very little water and a spoonful of butter; stew them dry and serve them up. For change, you may, after stewing, ... From The Virginia House-Wife, 1824, page 152. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir in |
sugar enough to make it very sweet. it has boiled, strain it. Cut some thin slices of bread, and (having pared off the crust) toast them. Lay them in the bottom of a ... From Directions for Cookery, in Its Various Branches, 1837, page 27. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Stir in the |
buttermilk and the cracklings made from rendered pork fat. Shape into a long oval loaf, place on a griddle, and bake until done through and brown. Or shape into pones, ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. | |
| Common Sense in the Household (1871) | Stir in with them a |
little chopped parsley, some pepper and salt, and keep stirring to and fro, up and down, cessation, for out at once into a hot dish, or upon buttered toast, and eat without delay. From Common Sense in the Household, 1871, page 256. | |
| Aunt Sammy's Radio Recipes (1927) | Stir the |
liquid into the dry For a shallow loaf the oven should be moderate (about 375°); if muffin pans are used, the oven should be fairly hot, or about 400° F. _ In this ... From Aunt Sammy's Radio Recipes, 1927, page 76. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stirred Bread |
Make a sponge the same as for Milk Bread, and let over night. In the morning, beat it well, add one cup of flour, and pour it into greased, deep bread pans. Let it stand ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 332. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Strawberry Biscuit Macaroon |
a brick mold to its depth with diluted the of water; then sweeten to mold to overflow with Macaroon Cream, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. From Catering for Special Occasions, with Menus and Recipes, 1911, page 134. | |
| The White House Cook Book (1887) | Strawberry Conserve |
PREPARE the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit at night; in the morning, put it on the ... From The White House Cook Book, 1887, page 495. | |
| Larkin Housewives' Cook Book (1915) | Strawberry Shortcake |
Make a biscuit crust with two cups Larkin Flour sifted twice with two teaspoons baking powder and one-half teaspoon salt; rub in two tablespoons each of butter and From Larkin Housewives' Cook Book, 1915, page 94. | |
| Bohemian-American Cook Book (1915) | Strudels.— Strudle |
657. APPLE STRUDEL No. Tažená strudle s jablky. Melt a piece of butter the size of a large walnut in a cup of lukew^arm water. Beat in one egg, a fourth of a cup of ... From Bohemian-American Cook Book, 1915, page 203. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stuffed Beefsteak |
Take some pieces of bread, scald them soft, mix with plenty of butter and a little pepper and salt. Lay the mixture upon one side of a pound of steak, the other, and sew ... From Mrs. Porter's New Southern Cookery Book, 1871, page 87. | |
| Manual for Army Cooks (1896) | Stuffed Chiles |
6 chiles (green). 1 tablespoonful vinegar. 2 pounds meat. 1 tablespoonful sugar. Olives and raisins. 1 large ripe tomato. Salt and pepper. 2 slices bread. Dripping and ... From Manual for Army Cooks, 1896, page 188. | |
| The Italian Cook Book (1919) | Stuffed Peaches |
(Pesche ripiene) Six big peaches not very ripe. Four or five lady-finger biscuits. Granulated sugar, three ounces. Two ounces sweet almonds with three peach kernels. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 148. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stuffed Peppers |
Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minFill with any of the following stuffings. with buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. | |
| The Italian Cook Book (1919) | Stuffed Rolls |
(Pagnottelle ripiene) Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 36. | |
| Larkin Housewives' Cook Book (1915) | Stuffed Sweet Peppers |
Six large peppers, one pint of tomatoes, one cup bread-crumbs, one large onion, one teaspoon salt, one-fourth teaspoon celery one Remove top and seeds and soak the ... From Larkin Housewives' Cook Book, 1915, page 38. | |
| Housekeeping in Old Virginia (1879) | Stukgeojst or Drum |
Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard. Chopped parsley and black pepper may be added, if liked.- - From Housekeeping in Old Virginia, 1879, page 112. | |
| Rumford Complete Cook Book (1908) | Suet Crust for Boiled Puddings |
1 cup beef suet, free from Ice-cold water, and add the and mix to a dough with the water; roll out thinly and use to line a bowl. fruit sweetened to taste, adding a ... From Rumford Complete Cook Book, 1908, page 130. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Suet Paste |
Rub half a ponnd:::: -1: eef-suet chopped very nne. but not melted, three-fonrths of a pound c: iiii' and a teaspoonful of salt well together: put in just enough water ... From Mrs. Porter's New Southern Cookery Book, 1871, page 294. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Suet Paste |
i pound of flour i cup of ice-water 6 ounces of beef's suet Remove the fibre from the suet, and chop it very fine; add gradually the flour; then add the salt; mix with a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 389. | |
| The Creole Cookery Book (1885) | Sugar Biscuits |
Take 8 lbs. of sifted flour, 1 lb, of butter, 14 lbs. of powdered sugar, } pint of milk, 2 tablespoonfuls of brandy, 1 small teaspoonful of soda dissolved in water, 4 ... From The Creole Cookery Book, 1885, page 144. | |
| The Creole Cookery Book (1885) | Sugar Cakes |
Take 4 lb. of dry sifted flour, the same quantity of fresh butter washed in rose water, and 3 lb. of sifted loaf sugar; then mix together the flour and sugar; rub in the ... From The Creole Cookery Book, 1885, page 139. | |
| Rumford Complete Cook Book (1908) | Sugar Cakes |
Rub the butter into the flour and add the sugar, reserving a to sprinkle the tops of the cakes. Beat the whites of the eggs lightly and use them to mix the dry ... From Rumford Complete Cook Book, 1908, page 183. | |
| Mrs. Hale's New Cook Book (1857) | Sugar Cakes .—Take |
half a pound of dried flour, a quarter of a pound of fresh butter, a quarter of a pound of sifted loaf; then mix together the flour and the sugar; rub in the butter, and ... From Mrs. Hale's New Cook Book, 1857, page 394. | |
| The Woman Suffrage Cook Book (1886) | Sugar Cot |
One and two-thirds cups sugar, one cup butter, three eggs, two-thirds teaspoonful soda, one small nutmeg, flour to roll. Roll thin and bake in a quick oven. From The Woman Suffrage Cook Book, 1886, page 96. | |
| The Creole Cookery Book (1885) | Sugar Ginger Bread |
Two lbs. of flour, 14 lbs. of brown sugar, 1 lb. of butter, 9; eggs, 1 cup of powdered ginger, 1 cup of wine; rub the butter and sugar to a cream, beat the eggs and add ... From The Creole Cookery Book, 1885, page 155. | |
| Gulf City Cook Book (1878) | Sugar Ginger-cakes |
• Two cups of sugar, one cup of butter, one tea-spoonful of soda, one cup water, flour sufficient to roll out very; ginger to the taste. Six eggs, one cup of butter, one ... From Gulf City Cook Book, 1878, page 149. | |
| The Virginia House-Wife (1824) | Sugar Vinegar |
To one measure of sugar, put seven measures of water, moderately warm; dissolve it completely; put it into a cask, stir in yeast, in the proportion of a pint to eight ... From The Virginia House-Wife, 1824, page 235. | |
| The Southern Cookbook (1912) | Sugar Vinegar |
To every gallon of water, put two of the coarsest sugar; boil and skim thoroughly: then put one of cold water to every gallon of hot. When cool, put into it a toast ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sultana Roll |
Line sultana roll molds, or one-pound baking powder boxes, with Pistachio Ice Cream. Sprinkle with candied fruit which has been soaked in brandy over night, and with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 329. | |
| Presbyterian Cook Book (1873) | Summer Deiniv |
One large lemon; one ounce of ginger root; one and one half pounds of sugar; one gill of yeast; one ounce of tartaric acid; two and one half gallons of water. Slice the ... From Presbyterian Cook Book, 1873, page 153. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Summer Yeast |
Boil one pint of hops in one quart of Tvater; strain it hot on one of flour and one spoonful of; it and; half a of yeast; let it; add From Mrs. Porter's New Southern Cookery Book, 1871, page 178. | |
| The International Cook Book (1906) | Sunday, Third Week of March |
Apricots in Cream Quaker Oats (105) Fried Eggs on Toast Lamb Chops (748) Potatoes, Saute"s (135) 1088. APRICOTS IN CREAM Open and drain a pint can apricots. Dress on a ... From The International Cook Book, 1906, page 333. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Superior Biscurr |
Three and a half cups sweet milk, one cup butter and lard mixed; add yeast and flour and let rise over night. In the morning add one beaten egg, knead thoroughly, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 28. | |
| The White House Cook Book (1887) | Superior Bread Puddings |
ONE and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart ... From The White House Cook Book, 1887, page 427. | |
| Housekeeping in Old Virginia (1879) | Superior Muffins |
1 tablespoonful of white sugar. E-ub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps. Pour in three ... From Housekeeping in Old Virginia, 1879, page 45. | |
| Foods That Will Win the War and How to Cook Them (1918) | Surprise Cereal |
3 cups dried breadcrumbs 3 tablespoons maple syrup Mix thoroughly and place in moderately hot, oven for 20 minutes, stirring frequently. Remove and serve as breakfast ... From Foods That Will Win the War and How to Cook Them, 1918, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Swedish Bread |
2J4 cups scalded milk % cup sugar 1 yeast cake 1 egg, well beaten Flour ^ teaspoon salt J^ cup melted butter 1 teaspoon almond extract Add yeast cake to one-half cup ... From The Boston Cooking-School Cook Book, 1896, page 97. | |
| The White House Cook Book (1887) | Swedish Griddle-cakes |
ONE pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonf ul of soda dissolved in vinegar; ... From The White House Cook Book, 1887, page 292. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Swedish Rolls |
1 pint milk, scalded. Whites of 2 eggs. 46 cup butter. 4g cup yeast. 44 cup sugar. 7 or 8 cups flour. 1 scant teaspoonful salt. Melt the butter, and dissolve the sugar ... From Mrs. Lincoln's Boston Cook Book, 1884, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Swedish Rolls |
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, ... From The Boston Cooking-School Cook Book, 1896, page 94. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Swedish Rolls |
I yeast cake J cup lukewarm water 1 cup currants 3 tablespoons cinnamon flour to knead I cup chopped citron From Lowney's Cook Book, Illustrated in Colors, 1907, page 188. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sweedish Rings |
Work into one cup bread dough one-half cup and cup lard. thoroughly blended, toss on a floured board and knead, using enough flour to prevent dough from sticking. Cut ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 148. | |
| The Creole Cookery Book (1885) | Sweet Biscuits |
Two quarts of flour, 1 quart of sugar, 8 spoonfuls of milk, butter sufficient to knead them; season with the rind of 3 lemons and the juice of 1. From The Creole Cookery Book, 1885, page 139. | |
| The International Cook Book (1906) | Sweet Crumpets |
703. CHEESE OMELETTE Carefully crack eight fresh eggs into a bowl, add half a gill fresh milk, one and a half ounces grated Parmesan and one ounce Swiss cheese. Season ... From The International Cook Book, 1906, page 217. | |
| The Creole Cookery Book (1885) | Sweet Flannel Cakes |
Half a pint of soft-boiled rice, a teacup of cream, a teacup of sugar, 3 eggs, 1 tablespoonful of yeast, or 1 teaspoonful of pearl ash; let the rice cool, and add the ... From The Creole Cookery Book, 1885, page 117. | |
| The Boston Cooking-School Cook Book (1896) | Sweet French Rolls |
1 yeast cake dissolved in 1 egg y^ cup lukewarm water Yolk one egg Flour 3^ teaspoon mace y^ cup sugar ^ *cup melted butter Scald milk; when lukewarm, add dissolved ... From The Boston Cooking-School Cook Book, 1896, page 94. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweet Milk Griddle Cakes |
li cups flour or entire wheat 1 egg 2 tablespoons melted butter sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sweet Muffins |
I One half cup of yeast, two of sugar, one egg, one pint and oneeighth of flour, one cup of milk. From Mrs. Porter's New Southern Cookery Book, 1871, page 193. | |
| Directions for Cookery, in Its Various Branches (1837) | Sweet Paste |
and a finest three ounces of povv'dered deep dish. Out up in it ten ounces of the best fresh and rub it fine with your hands. Make a hole in the middle, in the yolks of ... From Directions for Cookery, in Its Various Branches, 1837, page 279. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweet Rolls |
One quart of potatoes, boiled and mashed. Add one cup of sweet milk, two eggs beaten light, one scant cup of sugar, a teaspoon of salt, and flour enough to make a thin ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 194. | |
| Common Sense in the Household (1871) | Sweet Rusk |
*J« 1 pint warm milk. ^ cup of butter. 1 cvip of sugar. 1 teaspoonful of salt. 2 tablespoonfuls yeast. From Common Sense in the Household, 1871, page 288. | |
| Housekeeping in Old Virginia (1879) | Sweet Spring Muffins |
Sift three good pints of flour. Beat well six eggs, leibving out one and a half of the whites. Then beat into them as Jmiuch flour as they will take in; then add milk ... From Housekeeping in Old Virginia, 1879, page 44. | |
| The Dixie Cook-Book (1883) | Sweet-Breaps |
These are great delicacies. There are two in a calf, one from neck called ‘‘ throat sweet-bread,” the other from near the heart called “heart sweet-bread.” The latter is ... From The Dixie Cook-Book, 1883, page 212. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sweet-Mitk Gems |
Beat one egg well, add a pint of new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem-pans before dropping in the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 36. | |
| The Dixie Cook-Book (1883) | Sweet-Mitk Gems |
Beat one egg well, add a pint new milk, a little salt, and Graham flour until it will drop off the $Ppoon nicely; heat and butter the gem-pans before dropping in the ... From The Dixie Cook-Book, 1883, page 51. | |
| Directions for Cookery, in Its Various Branches (1837) | Sweetmeat Pancakes.—take |
a large red beetroot that has been boiled tender; cut it up and pound it in a mortar till you have sufficient juice for colouring the pancakes. Then make a batter as in ... From Directions for Cookery, in Its Various Branches, 1837, page 315. | |
| The Southern Cookbook (1912) | Sweetmeats, Etc |
Apricots, to dry in half " to preserve in jelly ' ". " to preserve green S4 " '-'.;* • \-,i.{r;..~. " or peaches, to brandy... Apple jelly, for any sort of sweetmeats ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 235. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Swing Fellows |
Make the same as Rusk, and, when light enough for the pans, instead of making into balls, take off a piece the size of a coffee-cup, roll the size of a tin pie dish, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 491. | |
| The International Cook Book (1906) | Swiss Fritters |
1486. OYSTERS, BONNE BOUCHE Place thirty-six medium, drained, freshly opened oysters in a frying pan with a gill port wine or sherry. Season with half teaspoon salt, two ... From The International Cook Book, 1906, page 456. | |
| Gulf City Cook Book (1878) | Swiss Rolls |
Make a batter of one pint of flour, one cake of yeast dissolved in lukewarm water, a large Irish potato, if convenient; risen, two quarts of flour, one table-spoonful ... From Gulf City Cook Book, 1878, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Syow Frrrrers |
Stir together milk, flour, and a little salt, and make a rather thick batter; add new/allen snow in the proportion of a tea-cup to a pint of milk; have the fat hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 39. | |
| Mrs. Beeton's Book of Household Management (1861) | T Anchois |
Ingredients. — 4 anchovies, 3 raw yolks of eggs, i whole raw egg, i oz. of butter, i teaspoonful of grated Parmesan cheese, bread-crumbs, Method. — Wash, skin, bone and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Table of Proportions |
1 scant measure of liquid to 8 full measures of flour, for bread. 1 scant measure of liquid to 2 full measures of flour, for muffins, 1 scant measure of liquid to 1 full ... From Mrs. Lincoln's Boston Cook Book, 1884, page 55. | |
| Recipes for Sea Food (c. 1910s) | Table of Proportions |
One cup liquid to three cups flour for bread. One cup liquid to two cups flour for muffins. One cup liquid to one cup flour for batter. Liquids scant, flour full ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 64. | |
| The Dixie Cook-Book (1883) | Tae Yeast |
After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer “yeast bread,” but men who can not forget ... From The Dixie Cook-Book, 1883, page 13. | |
| Directions for Cookery, in Its Various Branches (1837) | Take a |
sufficient quantity of grated stale bread, and mix it with sage and sweet marjoram rubbed or powdered; also some grated lemon-peel. it with pepper, salt, powdered nutmeg ... From Directions for Cookery, in Its Various Branches, 1837, page 117. | |
| Presbyterian Cook Book (1873) | Take a |
full grown egg plant; cut it in two, lengthwise; take all the inside out (leaving the skin about half an inch; chop it quite fine; mix with it about as much bread crumbs ... From Presbyterian Cook Book, 1873, page 55. | |
| Gulf City Cook Book (1878) | Take a |
saucerful of stale bread-crumbs, and mix with a tea-cupful of milk; add three eggs, and to make a good batter, a tea-spoonful of yeast-powders, a half tea-spoonful of ... From Gulf City Cook Book, 1878, page 125. | |
| Simple Italian Cookery (1912) | Take a |
piece of bread, dip it in milk, squeeze out the milk, and mix the bread with one tablespoon of Parmesan cheese, the yolks of two hard-boiled Mix well together, then add ... From Simple Italian Cookery, 1912, page 50. | |
| Boston School Kitchen Text-Book (1887) | Take the |
cold baked beans, add twice the quantity of cold water, and let them simmer nearly done add as much tomato. Rub a purde strainer. Add right consistency, season to taste ... From Boston School Kitchen Text-Book, 1887, page 123. | |
| Housekeeping in Old Virginia (1879) | Tartaric Cakes |
Beat the yolks of three eggs, the whites whipped to a froth, three full cups of brown sugar, half a pound of butter, one spoonful lard, one and a half pound of flour, ... From Housekeeping in Old Virginia, 1879, page 368. | |
| The Virginia House-Wife (1824) | Tavern Biscuit. | |
‘fo one pound of flour, add half a pound of sugar, half a pound of butter, some mace and | nutmeg powdered, and a glass of brandy or ' wine; wet it with milk, and when ... From The Virginia House-Wife, 1824, page 174. | |
| The Creole Cookery Book (1885) | Tavern Biscuits |
Three lbs. of flour, 4 lb. of brown sugar, 4 glasses of wine, 8 of sweet cream, 1 lb. of butter, 2 ounces of allspice, or 4 ounce of cinnamon, nutmeg or mace, is still ... From The Creole Cookery Book, 1885, page 121. | |
| The Kansas Home Cook-Book (1874) | Taylor, Wyandotte |
Beat up two eggs with a half pint of sweet a saltspoon of salt; in it is a batter, as for fritters. Fill the dozen cups of an iron breadpan, well heated, and bake ten minutes. From The Kansas Home Cook-Book, 1874, page 34. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tea Biscuit |
No. 2 ounces of butter or lard ^ cup of yeast or half a compressed cake About two quarts of good flour Scald the milk, and stand away until lukewarm; the salt, sugar, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 337. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tea Biscuit |
No. 2 2 ounces of butter or lard 3 or more pints of flour YZ cup of yeast or quarter of a compressed cake Scald the milk, add to it the butter or lard, and stand one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 338. | |
| Fifty-Two Sunday Dinners (1913) | Tea Biscuit |
2 cups flour. 34 teaspoon salt. 4 tablespoons Cottolene. 4 teaspoons baking pewder. 34 cup milk.. Process: Mix and sift flour, salt and baking powder, ad Cottolene and ... From Fifty-Two Sunday Dinners, 1913, page 162. | |
| Mary Elizabeth's War Time Recipes (1918) | Tea Biscuit |
The tea biscuit in this recipe requires a little wheat flour, but the amount is so small (onethird) that the recipe will be useful when a small amount of wheat is ... From Mary Elizabeth's War Time Recipes, 1918, page 161. | |
| The Creole Cookery Book (1885) | Tea Rolls |
Sift 1 lb. of flour into a pan, with a teaspoonful of salt, warm together a gill of water and one of milk, 1 gill of good yeast; mix into the liquid enough flour to make ... From The Creole Cookery Book, 1885, page 109. | |
| The Picayune Creole Cook Book (1901) | Tea Rolls |
Bourrelcts pour le Thé 1 Gill of Warm Water. Sift the flour and salt together. Scald the milk, and when tepid add the yeast, dissolved in a little warm water, to ... From The Picayune Creole Cook Book, 1901, page 368. | |
| Mrs. Hale's New Cook Book (1857) | Teast.—It |
is impossible to have good light bread, unless you have lively, sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the best ... From Mrs. Hale's New Cook Book, 1857, page 414. | |
| The Italian Cook Book (1919) | Tenderloin with Marsala |
(Filetto al marsala) Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin ... From The Italian Cook Book: The Art of Eating Well, 1919, page 69. | |
| The White House Cook Book (1887) | Tennessee Muffins |
ONE pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and ... From The White House Cook Book, 1887, page 284. | |
| The Appledore Cook Book (1872) | The Appledore Gook Book |
given, but many persons can knead the bread in less time, while others will require longeri But practice will teach eaeh one. MfHk Yedsi Bri^d. Put a ... From The Appledore Cook Book, 1872, page 80. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Best Bread Pudding |
the inside of a of baker's bread, put into a deep pan with two of it one of boiling milk; after remaining a sufiicient length of to become completely saturated, with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 353. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Best Kinds of Yeast |
Who made the first yeast? and how does a young housekeeper start her own, when away from stores or friends, where she can neither buy nor borrow? are questions often ... From Mrs. Lincoln's Boston Cook Book, 1884, page 73. | |
| Directions for Cookery, in Its Various Branches (1837) | The Best Plain Paste |
All paste should be made in a very cool place, as heat renders it heavy. It is far more difficult to get it light in summer than in winter. A marble slab is much better ... From Directions for Cookery, in Its Various Branches, 1837, page 274. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Boston Cook Book. gl |
dry mixture added in the morning, and to use one small egg. Apple Johnny Cake (without Eggs). (Mrs. Webb.) 1 pint white meal. | 1 teaspoonful cream of tartar. 2 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 115. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Boston Cook Book. VA |
At night mix one pint of milk, scalded and cooled, one teaspoonful of salt, half a cup of yeast; five or six cups of Jtour, enough to make a soft dough. In the morning ... From Mrs. Lincoln's Boston Cook Book, 1884, page 99. | |
| The Dixie Cook-Book (1883) | The Bread of Our Forefathers |
Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling water, stir up enough of the meal to make a thin batter; when ... From The Dixie Cook-Book, 1883, page 32. | |
| Gulf City Cook Book (1878) | The Famous St. Charles Indian-bread |
Beat two eggs very light; mix alternately with them one pint of sour milk or butter-milk, one pint of fine cornmeal; melt one table-spoonful of butter, and add to the ... From Gulf City Cook Book, 1878, page 126. | |
| The American Frugal Housewife (1829) | The Frugal Housewifk |
ing water, and it all the time, till you make it as thin as the yeast you buy; three or four table spoons heaping full are enough for a quart of water. it gets about ... From The American Frugal Housewife, 1829, page 88. | |
| Boston School Kitchen Text-Book (1887) | The Health Food Company's |
fine granulated wheat flour and some other brands, are improved varieties of what was formerly called Graham flour. Questions on Lesson XIV. "What is the meaning of ... From Boston School Kitchen Text-Book, 1887, page 194. | |
| The New England Cook Book (1905) | The Ho Use Wife's Librar V |
Stewed Tomatoes.—Pour boiling water on the tomatoes to be used, and then peel and slice them. Stew them gently, without adding any water, fifteen minutes; then add some ... From The New England Cook Book, 1905, page 114. | |
| The New England Cook Book (1905) | The Ho Use Wifes Librar R |
to each a little lemon juice, sift bread-crumbs over bake in a quick oven until done. Serve in the shells. From The New England Cook Book, 1905, page 70. | |
| The New England Cook Book (1905) | The House Wife' S Librah Y |
milk, flour enough to make it roll, and a teaspoonful of baking-powder;; sprinkle with granulated sugar and gently it in; cut out, with a hole in centre, and bake. ... From The New England Cook Book, 1905, page 228. | |
| The New England Cook Book (1905) | The House Wife's Libear K |
extent in a very short time. Thus the production of yeast, in proper mixtures, is an easy matter. When yeast is placed in dough, it immediately produces fermentation, in ... From The New England Cook Book, 1905, page 178. | |
| The New England Cook Book (1905) | The House Wife's Librar V |
Beef stew.—Cut cold beef into small pieces, and put into cold water; add one tomato, a onion, chopped; pepper and salt, and cook slowly; thicken with flour, and pour ... From The New England Cook Book, 1905, page 92. | |
| Directions for Cookery, in Its Various Branches (1837) | The New York Oley Koeks |
are dough-nuts with, currants and raisias in them. WAFFLES.—Put two pints of rich milk separate pans. Cut up and melt in one of them a quarter of a pound of butter, ... From Directions for Cookery, in Its Various Branches, 1837, page 361. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Oven |
Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cakes ... From Buckeye Cookery and Practical Housekeeping, 1877, page 47. | |
| The Dixie Cook-Book (1883) | The Oven |
Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cake should ... From The Dixie Cook-Book, 1883, page 67. | |
| Common Sense in the Household (1871) | The Queen of Puddings |
*J« 1^ cup white sugar. 2 cups fine dry bread-crumbs. 1 tablespoonful of butter., -^ Vanilla, rose-water, or lemon seasoning. 1 quart fresh rich milk, and one half cup ... From Common Sense in the Household, 1871, page 393. | |
| Mrs. Owen's Illinois Cook Book (1871) | The Queen of Puddings |
One pint bread crumbs, Yelks of four eggs, Grated rind of one lemon. Beat yelks, sugar and lemon together, and in the crumbs; bake till a light brown color. From Mrs. Owen's Illinois Cook Book, 1871, page 283. | |
| The Kansas Home Cook-Book (1874) | The Queen of Puddings |
Miss Rice, Mrs. H. M. Hoffman, Mrs. J. C. Stout, and others One nice bread to one quart milk, one cup sugar, the yolks of four the of a piece of butter the size of an ... From The Kansas Home Cook-Book, 1874, page 198. | |
| The Picayune Creole Cook Book (1901) | The Rind of a Lemon |
Prepare the cherries by taking out the stones. Make them into a thick marmalade. Soak nice slices of bread in milk and egg, seasoned well with a tablespoonful of sugar ... From The Picayune Creole Cook Book, 1901, page 251. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Tests of Good Flour |
The first requisite in making good bread is to use good flour. Good flour should not be pure white in color, but of a creamy, yellowish-white shade. If it feel damp, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 66. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Then the |
and fruit alternately. The fruit must be sprinkled with flour, lest it sink to the bottom. Stir very add the spiee and and lastly the remainder of the Stir the whole ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 26. | |
| Directions for Cookery, in Its Various Branches (1837) | Then with the |
knife, put all over it, at * Or into nine; and roll it in that number of times. ETC. equal distances, one of the six pieces of butter divided bits. Fold up the sheet of ... From Directions for Cookery, in Its Various Branches, 1837, page 278. | |
| The New England Cook Book (1905) | Therefore—Occident Flour |
is the cheapest flour you can buy because extra quality means extra consumption of bread and smaller consumption of more expensive foods. How t»o get your money ... From The New England Cook Book, 1905, page 156. | |
| The Picayune Creole Cook Book (1901) | These Cakes |
Use the best materials. It always pays in the delicate and perfect taste of the cake. Soda, if not properly dissolved, will give to cakes and biscuits a bad, greenish ... From The Picayune Creole Cook Book, 1901, page 311. | |
| Housekeeping in Old Virginia (1879) | Thick Biscuit |
One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin ... From Housekeeping in Old Virginia, 1879, page 51. | |
| The Southern Cookbook (1912) | Thicken with |
a bit a a spoonful of cream, a little salt, and pepper: a boil up, and pour over a few sippets of bread, and put the feet on the mince. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 160. | |
| Housekeeping in Old Virginia (1879) | Thin Biscuit or Crackers |
One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Boll thin, stick, and bake quickly. — Mrs, A. G. From Housekeeping in Old Virginia, 1879, page 51. | |
| The Creole Cookery Book (1885) | thin Biscuits |
Warm 2 ounces of butter in as much skimmed milk as will make 1 lb. of flour into a stiff paste; beat it with a rolling pin, and work it smooth; roll it thin, and cut it ... From The Creole Cookery Book, 1885, page 123. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Third Bread |
One pint of rye meal, one pint of Indian meal, scalded, one pint of wheat flour, half a cup of yeast; mix it up with warm water into a stiff dough; set it to rise eight ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 24. | |
| The Appledore Cook Book (1872) | Third Bread |
, Take one quart of flour, one of Indian meal, one of rye, one cup of yeast, one" spoonful of salt, half a cup of brown sugar, and nearly a quart of warm water; mix well ... From The Appledore Cook Book, 1872, page 81. | |
| The Boston Cooking-School Cook Book (1896) | Third Bread |
2 cups lukewarm water 1 cup rye flour 1 yeast cake 1 cup granulated % tablespoon salt corn meal ^ cup molasses 3 cups flour Dissolve yeast cake in water, add remaining ... From The Boston Cooking-School Cook Book, 1896, page 88. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Thirdbd Bread |
One pint each of wheat flour, rye and Indian meal, half a teacupful of yeast; mix with warm water into a stiff dough; set to rise about eight hours, knead, make into ... From Mrs. Porter's New Southern Cookery Book, 1871, page 183. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Thirded Bread |
1 cup white flour (St. Louis). 1 teaspoonful salt. 1 cup rye flour, or sifted rye meal. 3 tablespoonfuls sugar. 1 cup yellow corn meal. 4g cup yeast. Mix with milk ... From Mrs. Lincoln's Boston Cook Book, 1884, page 91. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Thorndike Canapes |
Cut stale bread in one-fourth inch slices and shape with a small heart cutter. Cream butter, add an equal quantity of grated Young America cheese, and work until smooth; ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 62. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Tie the |
pudding in acloth, and boil it. Eat it hot with sugar. Some use beef suet instead of butter for making the paste. 116. Boiled Bread Pudding. Grate white bread, pour ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 34. | |
| Home Candy Making (1889) | Tilford, New York, or Finley Acker & Co., Philadelphia |
Work and knead thoroughly blended, and add gradually the chopped nuts. When all are nicely mixed, form into small rolls, a little larger than a lead pencil, and about an ... From Home Candy Making, 1889, page 34. | |
| The Dixie Cook-Book (1883) | Tin Ware |
One boiler for clothes, holding six! gallons, with copper bottom or all copper. One milk strainer. One bread-pan, holding five or six quarts. One deep pan, for ... From The Dixie Cook-Book, 1883, page 508. | |
| The Cook's Own Book (1832) | TlH-n with |
the pin crush sugar, but not to a powder, and trew it over your biscuits, which place on a. cop|>er plate, and when the sugar begins to dissolve put them in a gentle ... From The Cook's Own Book, 1832, page 308. | |
| The Virginia House-Wife (1824) | To Bake a Calf’s Head |
Divide the calf’s head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them, and on that strew raspings of bread ... From The Virginia House-Wife, 1824, page 106. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Bake Bread |
Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given that apply equally well to every stove ... From Buckeye Cookery and Practical Housekeeping, 1877, page 14. | |
| Housekeeping in Old Virginia (1879) | To Bemove Blood Stains. ■ |
Make a thin paste of starch and water. Spread over the stain. When dry, brush the starch off and the stain is gone. Two or three applications will remove the worst ... From Housekeeping in Old Virginia, 1879, page 522. | |
| The Creole Cookery Book (1885) | To Boil Hams |
Soak all night in water enough to cover the ham; put the ham into a large vessel full of cold water, and simmer 20 minutes to each lb. of meat; when done, take off the ... From The Creole Cookery Book, 1885, page 241. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To clean Light Kid Gloves |
o Magnesia, moist bread and India Rubber, are all of them good to clean light kid gloves, if rubbed on thoroughly. 40. To remove Ink or Grease spotsfrom Floors. Ink ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 125. | |
| Mrs. Lincoln's Boston Cook Book (1884) | To Cook Griddle-Cakes |
A soapstone griddle, -which needs no greasing, is the best; but of whatever material, let it be large enough to hold seven cakes. Let it heat while you are making the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 123. | |
| Housekeeping in Old Virginia (1879) | To Cook Salsify |
Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown. — Mrs. A, JP. From Housekeeping in Old Virginia, 1879, page 258. | |
| The National Cookery Book (1876) | To Dress Eao-PLAntT |
Take one large or two or three smaller ones, according to the size of the family; quarter and boil them till soft enous h to mash. Turn them into a coland rs let them ... From The National Cookery Book, 1876, page 163. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Hasten Mux Yeast |
Take one tea-cup of wheat ‘‘shorts,” one tea-spoon salt, one of soda, one of ginger; add boiling water enough to make a thin batter. Two tablespoons or less added to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 44. | |
| La Cuisine Creole (1885) | To Make a Loaf of Good Bread |
One large spoonful of hop yeast, or a yeast cake; put this to a pint of water, mash to this two Irish potatoes, and stir all together. Sift in flour until you have a ... From La Cuisine Creole, 1885, page 132. | |
| La Cuisine Creole (1885) | To Make Bising with Yeast Cake |
Take a heaping spoonful of good yeast cake pounded, one-half a cup of warm water, a lump of sugar, and enough sifted flour to make a thick batter. Set this to rise in a ... From La Cuisine Creole, 1885, page 128. | |
| The Virginia House-Wife (1824) | To Make Bread |
When you find the barrel of flour a good one, empty it into a chest or box made for the purpose, with a lid that will shut close; it keeps much better in this manner ... From The Virginia House-Wife, 1824, page 183. | |
| The Virginia House-Wife (1824) | To Make Drop Biscuit |
Beat eight eges very light, add to them twelve ounces of flour, and one pound of sus gar; when perfectly light, drop them on tin sheets, and bake them in a quick oven. oO From The Virginia House-Wife, 1824, page 173. | |
| The National Cookery Book (1876) | To Make Flannel Cakes |
fo one quart of milk, add four eggs; make a batter of the sistency of fritters, with flour and corn meal, in the proporone spoonful of meal to three of flour. Make the ... From The National Cookery Book, 1876, page 182. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Make Good Bread |
Always be. “Up in the morning early, just at the peep of day,” in summer time to prevent the sponge becoming sour by too long standing, and in winter to be getting ... From Buckeye Cookery and Practical Housekeeping, 1877, page 12. | |
| La Cuisine Creole (1885) | To Make Good Bread |
Make a pint of meal into mush, then pour it onto two quarts of flour; when cool, add a little salt and warm water, or milk, and a cup of yeast; work it with a spoon, and ... From La Cuisine Creole, 1885, page 133. | |
| Gulf City Cook Book (1878) | To Make Hop Yeast |
Pour a pint of cold water on a table-spoonful of hops; let it boil a short while; strain the tea from the hops batter of flour and water, and mix with the tea; let it ... From Gulf City Cook Book, 1878, page 111. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make Milk Toast |
Put half a pound of butter into a tin toast-pan, dredge on a little flour, rub it in with a spoon, turn on a tea-cupful of boiling water, stirring it all the time; then ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 92. | |
| The Virginia House-Wife (1824) | To Make Nice Biscuit |
Rub a large spoonful of butter into a quart of risen dough, knead it well and make it into biscuit, either thick or thin; bake them quickly. = From The Virginia House-Wife, 1824, page 185. | |
| The National Cookery Book (1876) | To Make Purr Paste |
ur through a hair sieve; divide a pound of good fresh butter into four equal parts; then weigh a quarter of a pound more of flour to dust with, which must be kept ... From The National Cookery Book, 1876, page 206. | |
| The Creole Cookery Book (1885) | To Make Rolls |
Two quarts of flour, } 1b. of butter rubbed in, 5 eggs beat up and mixed with it, 4 pint of yeast, well mixed together as other bread and covered up to lighten; then bake in rolls. From The Creole Cookery Book, 1885, page 121. | |
| Gulf City Cook Book (1878) | To Make Stock Yeast |
Put one ounce of hops into a quart of boiling water; two minutes; strain enough of the tea on a half pound of flour to make a stiff paste. mixed, put in the balance of ... From Gulf City Cook Book, 1878, page 111. | |
| The House Servant's Directory (1827) | To Make the Best Ginger Beek |
Take one ounce of powdered ginger, half an ounce of cream tartar, one large lemon cut in slices, two pounds of loaf sugar, and one gallon of let them be well mixed let ... From The House Servant's Directory, 1827, page 119. | |
| The House Servant's Directory (1827) | To Make the Best Plate Powder |
Take half a pound of chalk, scrape it and roll it into powder, then sift it through a sieve, then mix into it half an ounce of quicksilver; when well mixed, add two ... From The House Servant's Directory, 1827, page 95. | |
| Gulf City Cook Book (1878) | To Make the Ferment for Bread |
Wash three potatoes, and boil (with skins on) in a soft; use half a pound of flour; mash the potatoes, and rub them well into the flour. Make a paste the same as for ... From Gulf City Cook Book, 1878, page 111. | |
| The Southern Cookbook (1912) | To Make Yeast |
Thicken two quarts of water with fine flour, about spoonfuls, boil half an sweeten of brown sugar, when near cold put it four spoonfuls of fresh yeast, in a jug, shake ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 105. | |
| The National Cookery Book (1876) | To Maker BREAD |
Pass four quarts of flour ugh a sieve; dissolve a tablespoonful of salt in a quart of milk-warm water, and add to it half a pint of baker’s yeast. Make a hollow in the ... From The National Cookery Book, 1876, page 169. | |
| The Virginia House-Wife (1824) | To Prepare the Cakes |
Take one or more cakes, according to the flour you are to make; pour ona little warm water; When it is dissolved, stir it well, hicken with a little flour, and set it ... From The Virginia House-Wife, 1824, page 184. | |
| The White House Cook Book (1887) | To Renew Stale Rolls |
To FRESHEN stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven. From The White House Cook Book, 1887, page 274. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Save Breap |
Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast ... From Foods That Will Win the War and How to Cook Them, 1918, page 128. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Save Suaar |
Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and ... From Foods That Will Win the War and How to Cook Them, 1918, page 128. | |
| Housekeeping in Old Virginia (1879) | To Stew Ducks |
Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a ... From Housekeeping in Old Virginia, 1879, page 198. | |
| The Good Housekeeper (1841) | To Stew’ Partridges |
Truss the partridges.as fowls are. done for boiling; pound the livers with double the quantity of fat bacon and bread crumbs boiled in milk; and some chopped parsley, ... From The Good Housekeeper, 1841, page 58. | |
| Gulf City Cook Book (1878) | To Stop Vomiting |
A mustard plaster; ' or a warm plaster made of toasted bread dipped in brandy, with nutmeg grated over it; or a plaster made of all the spices pounded, and moistened ... From Gulf City Cook Book, 1878, page 265. | |
| Housekeeping in Old Virginia (1879) | To TOAST Coffee |
Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain ... From Housekeeping in Old Virginia, 1879, page 69. | |
| Mrs. Owen's Illinois Cook Book (1871) | Toast |
This is a nice breakfast dish; prepare the tomatoes, and stew them as directed. Toast a slice of light bread for each member of the family, and spread the stewed ... From Mrs. Owen's Illinois Cook Book, 1871, page 144. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Toast |
Bread is toasted, or dried and browned, before the fire to extract the moisture and make it more palatable and digestible. If the slices be cut thick and carelessly ... From Mrs. Lincoln's Boston Cook Book, 1884, page 101. | |
| The White House Cook Book (1887) | Toast |
TOAST should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slicesT not more than half an inch thick; if the crust is baked very ... From The White House Cook Book, 1887, page 304. | |
| Boston School Kitchen Text-Book (1887) | Toast |
AVe toast bread not merely to it, but to take out all the moisture possible, that it may be more perfectly moistened with the saliva and thus digested; then we brown it ... From Boston School Kitchen Text-Book, 1887, page 137. | |
| The Cook's Own Book (1832) | Toast a |
slice of bread, butter it, and lay it on a dish; butter some eggs four eggs, beat well, put them two ounces of butter, and a salt, until of a sufficient consistence, and ... From The Cook's Own Book, 1832, page 54. | |
| The National Cookery Book (1876) | Toast WATER |
Toast water is often very grateful to sick persons, who have become tired of drinks that are sweetened. Toast two rounds of a baker's loaf before a quick fire, letting ... From The National Cookery Book, 1876, page 293. | |
| La Cuisine Creole (1885) | Toast Water |
Cut two or three slices from a loaf of wheat bread, toast them very brown; while hot, put them in a small pitcher, and pour over them a pint and a half of water. Sugar ... From La Cuisine Creole, 1885, page 236. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Toast Water |
Dry and brown in the oven very thin slices of white or graham bread, break into small pieces, cover with boiling water; when cold, strain and season with salt. From Lowney's Cook Book, Illustrated in Colors, 1907, page 372. | |
| Rumford Complete Cook Book (1908) | Toast Water |
2 slices of stale bread 1 cup boiling water. toasted. the golden and dry all or dry it in a moderately hot oven golden brown and crisp. Pour the boiling water over it ... From Rumford Complete Cook Book, 1908, page 242. | |
| Gulf City Cook Book (1878) | Toast-water |
Cut about a quarter of a pound of bread in thin slices, and toast an even brown, being careful not to burn. Put into a pitcher, and pour on three pints of boiling water. ... From Gulf City Cook Book, 1878, page 255. | |
| The New England Cook Book (1905) | Toast. — Remove |
the meat from a sized lobster and cut in small pieces; put in the chafingdish one-half cup hot water, one tablespoonful vinegar, one-half teaspoonful salt, two ... From The New England Cook Book, 1905, page 313. | |
| Camp Cookery (1910) | Toast.—Dip |
of stale in smoking-hot will brown at Drain them. Heat a j^int of salmon, picked into flakes, season with salt and Cayenne, and turn a cupful of in pan. in one egg, ... From Camp Cookery, 1910, page 116. | |
| The Epicurean (1894) | Tomate Soubise |
Roll some sausage meat into four ounce balls and wrap these up m " crepinette " or caul fat; shape them into slightly lengthened flat pieces. There can be some parsley, ... From The Epicurean, 1894, page 594. | |
| The Picayune Creole Cook Book (1901) | Tomates au Gratin |
6 Tomatoes. 2 Tablespoonfuls of 1 Cup of Grated Bread Crumbs. Scald and skin the tomatoes. Then place a layer of them at the bottom of a baking dish, cover with a layer ... From The Picayune Creole Cook Book, 1901, page 241. | |
| The Picayune Creole Cook Book (1901) | Tomates Frites |
6 Nice, Large. Firm Tomatoes. 1 Ege. Cup of Bread Crumbs. 2 Tablespoonfuls of Lard. Slice the tomatoes very thin, and then dust with salt and pepper. Beat the egg very ... From The Picayune Creole Cook Book, 1901, page 241. | |
| The Jewish Manual (1846) | Tourte a La Creme |
This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two ... From The Jewish Manual, 1846, page 178. | |
| The National Cookery Book (1876) | Tra Rows |
To one pint of flour add half a cake o yeast, a teaspoonful of lard dissolved in a teacupful of water, a pinch of salt, one egg and two lumps of loaf sugar. Mix all well ... From The National Cookery Book, 1876, page 178. | |
| The Dixie Cook-Book (1883) | Traintna Day GINGER-BREAD |
One gallon molasses or strained honey, one and a quarter pounds butter. quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough ... From The Dixie Cook-Book, 1883, page 103. | |
| The Dixie Cook-Book (1883) | Trauian Rous |
A pound of bread dough. guarter-vound softened butter: work the butter well into the dough, and roll out about half an inch thick; cut into strips nearly an inch wide ... From The Dixie Cook-Book, 1883, page 45. | |
| The National Cookery Book (1876) | Trea Biscuit |
Sift two quarts of flour; stir into it a pint of boiling milk, in which you have broken up a small cup of butter. When this is smoothly mixed and cold, add half a cupful ... From The National Cookery Book, 1876, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Trim the |
bottoms, but do not peel them. Throw them into a kettle of boiling water, add a teaspoonful of salt, and boil rapidly then drain Take each one out separately, wipe it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. | |
| The Picayune Creole Cook Book (1901) | Truffes en Croustades |
Prepare the Truffies as in the recipe “a I’'Espagnole,” or simply “a la Provencale,” that is, slice them very fine, let them stew or sauté well in butter, seasoning well ... From The Picayune Creole Cook Book, 1901, page 244. | |
| The American Frugal Housewife (1829) | Tue Frugal Housewife |
hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized ... From The American Frugal Housewife, 1829, page 87. | |
| The International Cook Book (1906) | Tuesday, Third Week of January in |
Place in a basin one ounce butter, two raw eggs and one saltspoon salt. Sharply mix with a wooden spoon for five minutes. Add one and three-quarter ounces granulated ... From The International Cook Book, 1906, page 129. | |
| The Cook's Own Book (1832) | Turbot, Baked |
in several waters, dry it well, and soak it in melted butter, with sweet herbs, parsley, salt, and nutmeg; in put the whole into a baking dish, envelope it completely in ... From The Cook's Own Book, 1832, page 272. | |
| Common Sense in the Household (1871) | Turn with |
a tiix spatula, very carefully, to avoid tearing it. The frying-pan should be a small one. Have ready a hot dish; turn out the pancake upon it, cover with powdered up ... From Common Sense in the Household, 1871, page 415. | |
| La Cuisine Creole (1885) | Turnpike Cakes, Commonly Called Hard Yeast |
Put a cup of hops into a pint of water; when boiling hot, strain it over a pint of corn-meal; add a teacup of bakers’ yeast, and when cool roll the dough in flour, and ... From La Cuisine Creole, 1885, page 129. | |
| The New England Cook Book (1905) | Twelve Recipes for |
THREE things are essential to the making of good bread, namely, good flour, good yeast, and judicious baking. A fourth might be added, experience, without which none of ... From The New England Cook Book, 1905, page 159. | |
| The Boston Cooking-School Cook Book (1896) | Twin Mountain Muifina |
1^ cup butter 1 egg 3^ cup sugar 1 cup milk ^ teaspoon salt 2 cups bread flour Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to ... From The Boston Cooking-School Cook Book, 1896, page 107. | |
| The White House Cook Book (1887) | Twist Bread |
LET the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the pasteboard or table, roll each ... From The White House Cook Book, 1887, page 270. | |
| Aunt Babette's Cook Book (1889) | Twisted Bread |
This is to be used with meat and made in the same manner, omitting the milk and butter; use water, and a little shortening of nice drippings or rendered suet, and grate ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 205. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Two Loaves of Wheat Bread |
To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 201. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Ud Dt Gs |
Observations on Puddings. 3e sure that the cloth is thoroughly clean, or it will make the pudding taste badly; it should be dipped in hot water, squeezed dry and floured ... From Jewish Cookery Book, on Principles of Economy, 1871, page 89. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Unexcelled Milk Rolls |
Mix one pint of milk with six ounces of butter, half a teacup of pulverized sugar, one teaspoonful of salt, one and a half teacups of yeast, and to make a sponge; let ... From Mrs. Porter's New Southern Cookery Book, 1871, page 189. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Unrivaled Yeast |
On one morning boil two ounces of the hops in four quarts of water half an hour; let the liquor cool to the consistency of new milk; then put it in an earthen bowl, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 177. | |
| The White House Cook Book (1887) | Unrivaled Yeast |
ON ONE morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool to the consistency of new milk; then put it in ... From The White House Cook Book, 1887, page 266. | |
| The Appledore Cook Book (1872) | Use a |
little more water, and fifteen; dish on toast, and garnish with thin slices of lemon. This is a nice dish for either dinner or breakfast. From The Appledore Cook Book, 1872, page 53. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Use of Stale Bread |
Have a laundry bag made of white duck to hang in the kitchen, in which to keep all pieces of bread which come from the table without butter. When a number have been ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 18. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Useful Hints |
Pisces of stale bread should be kept clean and dry. Every two or three days put all the small pieces you have on a tin sheet, and set it in the oven with the door open ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 152. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Uses for Stalé Bread |
All bread crumbs left on the plates or bread board or in the bread jar, any broken pieces not suitable for toast, and any crusts or trimmings of toast should be ... From Mrs. Lincoln's Boston Cook Book, 1884, page 99. | |
| The Kansas Home Cook-Book (1874) | Valley Life |
Ins. Co, the potatoes; then thicken with flour; when milk -warm add good sweet yeast to raise it; it has risen in of white sugar, one-half cup salt and one teaspoonful ... From The Kansas Home Cook-Book, 1874, page 17. | |
| The Kansas Home Cook-Book (1874) | Valley Life Insurance Co |
yeast, and let stand over night; morning add a little sweet milk to make them brown; do not bake ail of the batter, but use for raising again, be better a few mornings. ... From The Kansas Home Cook-Book, 1874, page 35. | |
| The International Cook Book (1906) | Vanilla Buns |
785. SCRAMBLED EGGS, WITH TARRAGON Carefully crack eight fresh eggs in a bowl, add half a gill cold milk and a teaspoon finely chopped fresh tarragon. Season with half ... From The International Cook Book, 1906, page 242. | |
| The International Cook Book (1906) | Vanilla Buns |
1617. EGGS, WINGFIELD Finely slice a medium white onion, place in small saucepan with one and a half gills milk, three saltspoons salt, one saltspoon cayenne and FRIDAY, ... From The International Cook Book, 1906, page 492. | |
| The Woman Suffrage Cook Book (1886) | Vanilla Cris |
One cup of butter, one cup of sugar, one-half cup of milk, one egg, one-half teaspoonful of vanilla, one-half teaspoonful of soda, six cups of flour j roll very thin. From The Woman Suffrage Cook Book, 1886, page 113. | |
| The National Cookery Book (1876) | Vanity Griddle Cakes |
To one quart of flour, add a te aspoonful of soda ar id a little salt. Mix it with sour milk or cream into a thin batter, and beat it briskly with a spoon for five or six minutes. Pour it From The National Cookery Book, 1876, page 182. | |
| The Dixie Cook-Book (1883) | Veat Loar |
Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two ... From The Dixie Cook-Book, 1883, page 210. | |
| The Epicurean (1894) | Vegj-etables |
cut off the tops of some rolls or flutes, empty out all the crumbs, coat the inside with fresh butter and put them into the oven to color nicely. Turn and channel (No. ... From The Epicurean, 1894, page 847. | |
| The Virginia House-Wife (1824) | Velvet Cakes |
Make a batter of one quart of flour, thre eggs, a quart of milk and a gill of yeast; when well risen, stir in a large spoonful of melted butter, and bake them in muffin hoops. From The Virginia House-Wife, 1824, page 188. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Velvet Cakes |
One quart of flour, three eggs, a quart of milk and a gill of yeast; make into a batter; let it rise well and add a large spoonful of melted and bake not too fast in muffin-rings. From Mrs. Porter's New Southern Cookery Book, 1871, page 195. | |
| Housekeeping in Old Virginia (1879) | Velvet Kolls |
Three pints of flour. Two eggs. One teacup of sweet milk. One teacup of yeast. 1 tablespoonful of lard, and the same of butter. Mix well and beat the dough till it ... From Housekeeping in Old Virginia, 1879, page 40. | |
| The International Cook Book (1906) | Vendali Curry |
Apple Fritters (203) 3121. VENDALI CURRY Cut into half -inch-square pieces an onion, two shallots, a seedless green pepper, seeded tomato, cored apple and bean sound ... From The International Cook Book, 1906, page 900. | |
| The Creole Cookery Book (1885) | Very Light Paste |
To 8 lbs. of flour, add 2% lbs. of butter and 4 lb. of lard; add to the flour 2 well beaten eggs; wash the butter nicely, and then salt the crust; this makes it flaky. ... From The Creole Cookery Book, 1885, page 131. | |
| Mrs. Hale's New Cook Book (1857) | Very Light Paste .—Mix |
the flour and water together, roll the paste lay bits of butter upon it. Then beat up the white of an egg, and brush it all over the paste before it is folded; repeat ... From Mrs. Hale's New Cook Book, 1857, page 298. | |
| The Creole Cookery Book (1885) | Victoria Buns |
Take 24 lbs. of flour, $ lb. of butter, 1 lb. of sugar, 8 eggs, 1 glass of wine, 1 nutmeg, 1 pint of milk; put in as much yeast as will rise them. From The Creole Cookery Book, 1885, page 144. | |
| The New England Cook Book (1905) | Vienna Bread.—The Vienna bread |
that became so famous on the Centennial Exhibition grounds in 1876 was made on the following recipe: Sift in a tin pan four pounds of flour; bank up against the sides in ... From The New England Cook Book, 1905, page 161. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Vinegar Biscuits |
Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the in the vinegar and it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 190. | |
| The White House Cook Book (1887) | Vinegar Biscuits |
TAKE two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and ... From The White House Cook Book, 1887, page 278. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Virginia Biscuit |
Water to moisten Put the flour into a bowl, add the salt, then rub the butter the hands, add the water gradually until just moist. Work and knead until smooth and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 353. | |
| The White House Cook Book (1887) | Virginia Brown Bread |
ONE pint of corn meal; pour over enough boiling water to thoroughly scald it; when cool add one pint of light, white bread sponge, mix well together, add one cupful of ... From The White House Cook Book, 1887, page 269. | |
| The Creole Cookery Book (1885) | Virginia Buns |
Sift into a pan 2 lbs. of flour; warm 1 pint of new milk, lb. of butter; stir this, if not too warm, into the flour; 8 eggs beaten very light, separating the yolks from ... From The Creole Cookery Book, 1885, page 123. | |
| The Creole Cookery Book (1885) | Virginia Cakes |
Equal quantities of flour and meal, well sifted together; 4 eggs to a quart, 1 teacup of good yeast; make it up with water and salt. From The Creole Cookery Book, 1885, page 117. | |
| The National Cookery Book (1876) | Virginia Quinimies |
One egg, one quart of sifted flour, two ounces of butter, one cupful « teaspoonful of salt. Knead and pound it well, roll it out and cut as for tea biscuits; then roll ... From The National Cookery Book, 1876, page 187. | |
| La Cuisine Creole (1885) | Virginia Rolls |
One tablespoonfnl of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little salt and enough milk to form into a stiff batter. Set it to ... From La Cuisine Creole, 1885, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Virginia Waffles |
\}^ cups boiling water 1^ tablespoons baking powder y^ cup white corn meal \% teaspoons salt 13^ cups milk Yolks 2 eggs 3 cups flour ■ Whites 2 eggs 3 tablespoons sugar ... From The Boston Cooking-School Cook Book, 1896, page 116. | |
| The National Cookery Book (1876) | W Affless |
melted in a quart of milk, and t n eggs 1 the milk and butter with sifted flour, and and a little salt. It should be o consistency Add ough } to 1 | it 1 t ) q il f S< ... From The National Cookery Book, 1876, page 184. | |
| The Dixie Cook-Book (1883) | Waearen Gems |
Mix one teaspoon baking-powder and a little ealt into one pint flour; add to the beaten yolks of two eggs one tea-cup sweet milk or cream, a piece of butter (melted) ... From The Dixie Cook-Book, 1883, page 48. | |
| The Dixie Cook-Book (1883) | Waeat Morros |
Mix one pint milk, two eggs, three tablespoons yeast, and salt-. spoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in ... From The Dixie Cook-Book, 1883, page 48. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Wafer Biscuit |
1 pint flour. White of 1 egg. 1 tablespoonful butter. Warm new milk enough to make 1 saltspoonful salt.. a stiff doughMix salt with the flour; rub in the butter; add the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 120. | |
| Mrs. Hale's New Cook Book (1857) | Wafers— Cracknels—Buns— Gingerbread— Cakes, fried, Jc |
Preliminary Remarks.—In making cakes, it is indispensably necessary that all the ingredients should be heated before they are mixed; for this purpose every thing should ... From Mrs. Hale's New Cook Book, 1857, page 386. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Waffles |
Six eggs. A pint of milk. A quarter of a pound of butter. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon. Warm the milk slightly. Cut up the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Waffles |
IH Into a quart of stir slowly a quart of milk or beat five eggs and together with a tea From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Waffles |
Mix a quart of milk with a tea cup of boiled rice, pint and a hair of or wheat flour. three eggs to a froth, and stir in, with a tea spoonful of salt. 138. Rice Wafers. ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 64. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Waffles |
Four eggs to a quart of milk; a quarter of a pound of butter; a little, salt; flour to make a batter not very thick; heat and butter the irons well; fill them, and bake ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 27. | |
| Mrs. Owen's Illinois Cook Book (1871) | Waffles |
Warm a quart of milk, cut up and soften in it onequarter pound of butter. Beat eight eggs, and with one-half pound of sifted flour, two tablespoonsful of good, strong ... From Mrs. Owen's Illinois Cook Book, 1871, page 134. | |
| Mrs. Owen's Illinois Cook Book (1871) | Waffles |
Have three eggs, well beaten, sour milk and a little it is sufficiently a little thicker than for griddle cakes. Dissolve soda in hot water, stir it in the batter, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 136. | |
| Mrs. Owen's Illinois Cook Book (1871) | Waffles |
Two pints flour, Two pints sweet milk, One teaspoonful lard, One teacupful butter milk, One teacupful mush. Salt to the taste; have irons hot, and bake quickly. From Mrs. Owen's Illinois Cook Book, 1871, page 152. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Waffles |
eggs, one quart of milk, quarter of a pound of butter, salt, flour to make a thin Butter your wafile-irons well, and bake quickly. From Mrs. Porter's New Southern Cookery Book, 1871, page 193. | |
| Housekeeping in Old Virginia (1879) | Waffles |
1 tablespoonful corn meal. 1 tablespoonful melted butter. 1 light teaspoonful salt. Three eggs, beaten separately, the whites added last. To have good waffles, the ... From Housekeeping in Old Virginia, 1879, page 55. | |
| Housekeeping in Old Virginia (1879) | Waffles |
1 quart of sour cream, (or buttermilk, if you have no cream). Half a tablespoonful of melted lard, poured in after the batter is mixed. This may be baked as flannel ... From Housekeeping in Old Virginia, 1879, page 56. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Waffles |
One pint of sifted flour, milk enough to make a batter (about two-thirds of a pint), two eggs, beaten very light; a table-spoonful of melted butter, and a little salt. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 371. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Waffles |
1 pint flour. 8 eggs. 1 teaspoonful baking-powder. - 1 cups milk. 4g teaspoonful salt. 1 tablespoonful butter, melted. Mix in the order given; add the beaten yolks of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 122. | |
| The Creole Cookery Book (1885) | Waffles |
One quart of fiour, 1 egg, and a spoonful of good yeast; make these into a thin batter with milk; then put in 2 ounces of butter. In summer this should be done early in ... From The Creole Cookery Book, 1885, page 120. | |
| The Woman Suffrage Cook Book (1886) | Waffles |
One pint sweet milk, one and a half cupfuls of sour cream, three eggs —whites beaten separately, two tea spoonfuls of baking powder, flour to make a thick batter. From The Woman Suffrage Cook Book, 1886, page 32. | |
| The White House Cook Book (1887) | Waffles |
TAKE a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of ... From The White House Cook Book, 1887, page 286. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Waffles |
3 tablespoons melted butter IJ cups milk Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten Beat well and cook on hot waffle iron. The waffle ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Waffles |
To serve five or six people, take four eggs, and to the beaten yolks add a little salt, a pint of milk and enough flour to make a stiff batter. After mixing these to a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 60. | |
| Fifty-Two Sunday Dinners (1913) | Waffles |
814 cups flour. 2 cups milk. 2 tablespoons baking powder. Yolks 4 eggs. 1 teaspoon salt. Whites 4 eggs. 1 tablespoon melted Cottolene. Process: Mix and sift dry ... From Fifty-Two Sunday Dinners, 1913, page 186. | |
| Aunt Sammy's Radio Recipes (1927) | Waffles |
IH cups milk. IH tablespoons sugar. 1 to 2. eggs. Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs. From Aunt Sammy's Radio Recipes, 1927, page 55. | |
| Mrs. Hale's New Cook Book (1857) | Waffles .—Stir |
into a quart of flour lukeiAarm milk to make a thick The milk should be 2t MRS, Stirred in gradually, so as to have it free from lumps. a table-spoonful of melted a ... From Mrs. Hale's New Cook Book, 1857, page 421. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Waffles for Breakfast |
Two eggs beat light, one pint of sour milk, to one and a half pint of flour, one teaspoonful of soda sifted with the flour, one tablespoonful of butter, teaspoonful of ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 16. | |
| Larkin Housewives' Cook Book (1915) | Waffles or Pancakes |
Sift one and three-fourths cups flour with two teaspoons baking powder and Add cups milk, the beaten yolks of two eggs and one tablespoon melted in the stiffly-beaten ... From Larkin Housewives' Cook Book, 1915, page 68. | |
| The Boston Cooking-School Cook Book (1896) | Waffles with Boiled Cider |
Follow directions for making Waffles. Serve with Boiled Cidejr. Allow twice as much cider as sugar, and let boil until of a syrup consistency. From The Boston Cooking-School Cook Book, 1896, page 116. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Waffles with Yeast |
One quart of warm milk, one ounce of three eggs, one gill of yeast, tablespoon ful of salt, and stiff batter. Let it rise all night. MES. poetee's new cook-book. From Mrs. Porter's New Southern Cookery Book, 1871, page 193. | |
| La Cuisine Creole (1885) | Waffles. Economical Way |
Take two eggs, a cup of sweet milk, one cup of water and three cups of flour, with two tablespoonfuls of yeast powder mixed in it before sifting; add a tablespoonful of ... From La Cuisine Creole, 1885, page 146. | |
| Mrs. Hale's New Cook Book (1857) | Waffles.—Take |
a tea-cup and a half of boiled rce it with a pint of milk, mix it smooth, then take the fire, stir in a pint of cold milk, and a tea-spoonful of Beat 4 eggs, and stir ... From Mrs. Hale's New Cook Book, 1857, page 422. | |
| The International Cook Book (1906) | Wall-Eyed Pike Sautes |
2897. POACHED EGGS, CLAYBURG Cut from a sandwich loaf twelve quarter-inch-thick slices, cut each slice with a pastry cutter into pieces two inches in diameter, toast to ... From The International Cook Book, 1906, page 900. | |
| Foods That Will Win the War and How to Cook Them (1918) | War Bread |
tablespoons sugar cups rye flour 4 cup lukewarm water cake yeast To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved ... From Foods That Will Win the War and How to Cook Them, 1918, page 30. | |
| Mary Elizabeth's War Time Recipes (1918) | War Bread |
4 cups oatmeal flour 4 cups rye flour 4 cups rice flour 8 cups mashed potato 7 pints water (lukewarm) 2 Magic yeast cakes 2 cups molasses 1 tablespoon salt 1 tablespoon ... From Mary Elizabeth's War Time Recipes, 1918, page 145. | |
| Foods That Will Win the War and How to Cook Them (1918) | War Bread or Thirds Bread |
1 pint milk, or milk and water 2 tablespoons molasses 1 yeast. cake Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to ... From Foods That Will Win the War and How to Cook Them, 1918, page 33. | |
| War Economy in Food (1917) | War Economy in Pood |
Griddle cakes may also be made using i/^ or more of corn meal or buclnvheat If desired, sour milk may be substituted in these recipes for the swfeet. In doinff this the ... From War Economy in Food, 1917, page 24. | |
| The White House Cook Book (1887) | Warm Bread for Breakfast |
DOUGH after it has become once sufficiently raised and perfectly light, cannot afterwards be injured by setting aside in any cold place where it cannot freeze; ... From The White House Cook Book, 1887, page 274. | |
| The New England Cook Book (1905) | Wash and |
thoroughly, wiping dry, as moisture spoil the Take one small loaf of bread grated fine, rub into it a piece of butter the size of an Ggg, one small teaspoonful of pepper ... From The New England Cook Book, 1905, page 77. | |
| Camp Cookery (1910) | Wash the |
stalks, scrape and lay in for an hour; then tie loosely in bundles, put in a kettle of boiling water, and boil three-fourths of an hour, or until tender; drain, lay on ... From Camp Cookery, 1910, page 146. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Water Bread |
2 quarts sifted (new-process) flour. | 14 cup liquid yeast, or, 1 teaspoonful salt. 4 cake compressed yeast, dis1 tablespoonful sugar. > solved in 14 cup water. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 87. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Water Bread |
1 tablespoonful butter. 1 pint water. 1 teaspoonful salt. 4g cup yeast, scant. 1 tablespoonful sugar. About 2 quarts flour. Put the butter, sugar, and salt in the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Water Bread |
In the morning add two large tablespoonfuls of molasses and sufficient Graham flour to make a soft Work well with the hand, mould into loaves, put well-greased let it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 335. | |
| The Boston Cooking-School Cook Book (1896) | Water Bread |
2 cups boiling water 2% teaspoons salt 1 tablespoon butter }{ yeast cake dissolved in 1 tablespoon lard ^ cup lukewarm water 2 tablespoons sugar 6 cups sifted flour Pat ... From The Boston Cooking-School Cook Book, 1896, page 86. | |
| The Southern Cookbook (1912) | Water Cakes |
Dry three pounds of fine flour, and rub into it one pound, of sugar sifted, one pound of butter, and one ounce of caraway seed. Make into a paste with three quarters of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Water Gruel |
Mix a couple of table spoonsful of Indian meal, with one of flour and a it into a pint of boiling water, let it boil six or 'eight minutes, then take it up put in a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. | |
| The Creole Cookery Book (1885) | Water Muffins |
‘Put 4 tablespoonfuls of good yeast into 1 pint of lukewarm water, add a little salt, stir in gradually as much sifted flour, as will make a thick batter, cover the pan, ... From The Creole Cookery Book, 1885, page 111. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Water Toast |
Have a shallow pan with one quart of boiling water and a teaspoonful of salt. Dip each slice of dry toast quickly in the water, then pile on a hot platter. Spread evenly ... From Mrs. Lincoln's Boston Cook Book, 1884, page 103. | |
| Boston School Kitchen Text-Book (1887) | Water Toast |
Have a shallow pan with pt. of boiling water and ^ tsp. of Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot. From Boston School Kitchen Text-Book, 1887, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Water Toast |
Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once. From The Boston Cooking-School Cook Book, 1896, page 104. | |
| The International Cook Book (1906) | Wednesday, First Week of September |
Cracked Wheat (656) Eggs, Archebald Sirloin Steaks, Maitre d'Hotel (6) 2425. EGGS, ARCHEBALD Cut out from a sandwich loaf six quarter-inch-thick slices, then with a ... From The International Cook Book, 1906, page 750. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Welsh Rare-bit |
Cut thin slices of bread, remove the crust, and toast quickly; butter it, and cover with thin slices of rather new rich cheese, spread over a very little made-mustard, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 332. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Welsh Rare-bit |
2 cups of grated cheese j^ cup of milk carefully square slices of bread with the crusts removed; while hot, butter them, and then plunge in a bowl of hot Place on a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 378. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wenppine Sanpwicn Rotts |
Late in the evening make a rather stiff potato sponge (see directions under ‘‘ Bread-Making”), and in the morning mix in as much four as will make a soft dough, knead ... From Buckeye Cookery and Practical Housekeeping, 1877, page 31. | |
| The Dixie Cook-Book (1883) | Weppine Sanpwicn Rots |
Late in the evening make a rather stiff potato sponge (see directions under ‘“‘ Bread-Making”), and in the morning mix in as much flour as will make a soft dough, knead ... From The Dixie Cook-Book, 1883, page 46. | |
| The Cook's Own Book (1832) | WEST COUNTRY. Mix, with |
four well-beaten eggs, half a pound of apples tinsame quantity of grated bread, and of well-cleaned currants, a quarter of a pound of In-own tea-spoon l"n I ofgrated ... From The Cook's Own Book, 1832, page 213. | |
| Larkin Housewives' Cook Book (1915) | Westboro, N. Y |
Cre£im Biscuits Sift together three times, four cups Larkin Bread Flour, four teaspoons Larkin Baking Powder, and one teaspoon Add one cup heavy sweet cream and one cup ... From Larkin Housewives' Cook Book, 1915, page 61. | |
| The Appledore Cook Book (1872) | Wet with a |
little over half a pint of milk. on the board about an inch thick; cut with a biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a ... From The Appledore Cook Book, 1872, page 85. | |
| The Southern Cookbook (1912) | What a relief to the |
laboring husband instead of bread and cheese, to have a warm comfortable meal. To the sick, aged, and infant branches, how important an advantage. It very rarely ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 134. | |
| The Picayune Creole Cook Book (1901) | whe Picayune Creole Cook Book |
Graham flour, which is now used so much, may be made into griddle cakes, using two cups of the flour to one of wheat flour, and adding also one large tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 381. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Wheat Bread |
For six common sized loaves of bread, take three pints of boiling and mix quarts of flour; when thoroughly mixed, add three pints of cold it the whole of the dough is ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 56. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wheat Bread |
Carefully sift sufficient flour for the quantity of bread desired. Put the bread-bowl, to every quart of flour, two and a half gills of water, a large spoonful of yeast ... From Mrs. Porter's New Southern Cookery Book, 1871, page 179. | |
| The White House Cook Book (1887) | Wheat Bread |
SIFT the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of half a teacupful of yeast to two quarts of flour; ... From The White House Cook Book, 1887, page 264. | |
| Manual for Army Cooks (1896) | Wheat Bread |
Should wheat bread be desirable it is better to use the patent self-raising flour; this only requires to be gradually mixed into a thin batter with cold water, and may ... From Manual for Army Cooks, 1896, page 161. | |
| The White House Cook Book (1887) | Wheat Fritters |
THREE eggs, one and a half cups of milk, three teaspoonfuls baking powder, salt, and flour enough to make quite stiff, thicker than batter cakes. Drop into hot lard and ... From The White House Cook Book, 1887, page 293. | |
| The White House Cook Book (1887) | Wheat Griddle-cakes |
THREE cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and add to three cupful s of sweet milk, also a ... From The White House Cook Book, 1887, page 288. | |
| Aunt Babette's Cook Book (1889) | Wheat Muffins |
Take one tablespoonful of butter, two of sugar, two eggs and stir all together well. Add one c"ap of sweet milk, three teaspoonfuls of baking powder, and flour enough to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. | |
| Manual for Army Cooks (1896) | Wheat Muffins |
3 cups sifted flour. 2 cups milk. 1 egg, well beaten. 1 tablespoonful sugar. 3 teaspoonfuls baking powder. Ilnto the sifted flour mix the baking powder, salt, and sugar; ... From Manual for Army Cooks, 1896, page 159. | |
| Fifty-Two Sunday Dinners (1913) | Wheat Muffins |
$8 tablespoons Cottolene. 4 teaspoons baking powder. Y{ cup sugar. 2 cups flour. 34 cup thin cream or milk. 14 teaspoon salt. 1 egg beaten very light. Process: Cream the ... From Fifty-Two Sunday Dinners, 1913, page 185. | |
| The Cook's Own Book (1832) | When of the |
consistence of a marmalade, let beat up the yolks of four eggs, and stir in four table spoonfuls of giated bread, and a quarter of a pound of fresh butter; then form ... From The Cook's Own Book, 1832, page 51. | |
| Mrs. Owen's Illinois Cook Book (1871) | When the |
tomatoes are dissolved, stir in a piece of fresh butter dredged Let it stew about a of an hour longer. When the meat is done through, have ready some bits of very dry ... From Mrs. Owen's Illinois Cook Book, 1871, page 89. | |
| Mrs. Owen's Illinois Cook Book (1871) | When the |
griddle is hot one of soda in a little hot water; stir it into the batter quickly and bake the cakes. Soda should never be put into any kind of cakes or corn bread until ... From Mrs. Owen's Illinois Cook Book, 1871, page 135. | |
| The New England Cook Book (1905) | While the |
fermentation goes on, skim frequently. When it becomes inactive, put in stone bottles and tie the corks down. White sugar may be used instead of molasses, and will give ... From The New England Cook Book, 1905, page 298. | |
| The Cook's Own Book (1832) | Whim Wham |
Sweeten a quart of cream, and mix with it a tea-cujjful of white wine, and the grated peel of a lemon; it to a froth, which drain upon the back of a put part into a deep ... From The Cook's Own Book, 1832, page 290. | |
| Common Sense in the Household (1871) | Whisk the |
to a froth, and add cautiously, taking the saucepan from the fire while you whip them the mixture. range or stove, and stir while they thicken, not allowing to Remove ... From Common Sense in the Household, 1871, page 250. | |
| The White House Cook Book (1887) | White Ginger Biscuit |
ONE cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a tablespoonful of warm water, one tablespoonful of ... From The White House Cook Book, 1887, page 337. | |
| The Appledore Cook Book (1872) | White Mountain Bolls |
For breakfast. Sixteen cups of flour, one half a cup of white sugar, one cup of butter, one of yeast, the whites of four eggs beaten to a stiff froth, and four cups of boiled From The Appledore Cook Book, 1872, page 84. | |
| The Kansas Home Cook-Book (1874) | White Yeast |
Mrs. E. M. Donovan, moderate potatoes pared and in enough water to cover them; when done mash the potatoes fine, and pour the potatoes and the water over one cup of ... From The Kansas Home Cook-Book, 1874, page 18. | |
| Common Sense in the Household (1871) | White). *J« |
Having set your sponge over night, or, if you bake late in the afternoon, early in the morning, sift dry flour into a deep bread-tray, and strew a few spoonfuls of fine ... From Common Sense in the Household, 1871, page 277. | |
| Rumford Complete Cook Book (1908) | Whole Wheat Biscuit |
2 cups whole wheat flour. 1 small egg. W teaspoon salt. 2 tablespoons butter or lard. and rub in the butter or lard and mix to a light dough with the egg and milk. Roll ... From Rumford Complete Cook Book, 1908, page 136. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Whole Wheat Bread |
Scald one cup of fresh milk, add one heaping teaspoon each of butter, sugar and salt. When butter is melted, add one cup of cold water. When lukewarm, add one cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 56. | |
| Rumford Complete Cook Book (1908) | Whole Wheat Crisps |
X cup sugar. 2 cups whole wheat flour. 1 cup thin cream. the baking powder; add the sugar and mix to a stiff dough with the cream; very thin and cut out with a biscuit ... From Rumford Complete Cook Book, 1908, page 185. | |
| Larkin Housewives' Cook Book (1915) | Whole-Wheat |
three teaspoons baking powder and one Add enough sweet milk or water to make a thin batter. Cook as other griddle-cakes. Serve at once with From Larkin Housewives' Cook Book, 1915, page 67. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Whole-Wheat or Graham Bread |
1 pint milk, scalded and cooled. | 6 or 6 cups fine granulated wheat — 2 tablespoonfuls sugar. flour, or 1 teaspoonful salt. 2 cups white flour, and dg cup yeast. 8 or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 90. | |
| Boston School Kitchen Text-Book (1887) | Whole-wheat or Graham Gems |
yi c. Graham flour. H c. milk or water. y2 ssp. Mix salt with flour, a<ld liquid gradually till smooth. thorouglily. Drop by spoonfuls on a hot, greased griddle, or bake ... From Boston School Kitchen Text-Book, 1887, page 171. | |
| Aunt Babette's Cook Book (1889) | Wiener Kipfel |
Dissolve four cents' worth of yeast in half a cup of lukewarm milk, a pinch of salt and a tablespoonful of sugar, set away in a warm place to rise. Sift a pound of flour ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 369. | |
| Aunt Babette's Cook Book (1889) | Wiener Studenten Kipfel |
Make dough same as for Wiener Kipfel. Roll it out quite thin on a well-floured board and let it rise. Cut also into triangles (before you cut them, spread with melted ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 370. | |
| The New England Cook Book (1905) | Wife' S Librar Y |
Cnunpets.—Three cupfuls of warm milk, half a yeast, two tabiespoonfuls of melted butter, one saltspoonful each of salt and soda dissolved in hot water, flour enough to ... From The New England Cook Book, 1905, page 174. | |
| The Creole Cookery Book (1885) | Williamsburg Yeast |
Put into sufficient water 2 quarts of wheat bran, 1 pint of Indian bran, a handful of hops, and a teacup of parched corn; boil all together; strain it when all but cold; ... From The Creole Cookery Book, 1885, page 134. | |
| The Woman Suffrage Cook Book (1886) | Willie and Allen Jobes |
' Willow Brook Farm Corn Patties. One cup boiled sweet corn shaved fine and scraped irom the cob, one tablespoonful of butter and one of floor rubbed with the corn, ... From The Woman Suffrage Cook Book, 1886, page 155. | |
| Ryzon Baking Book (1916) | Winchester Nut Bread |
^ cupful {lyi gills) hot water. yi cupful {yi pound) brown sugar. yi cupful (i gill) Barbados molasses. yi cupful {lyi gills) milk. level cupfuls graham or entire wheat ... From Ryzon Baking Book, 1916, page 15. | |
| The Dixie Cook-Book (1883) | Winter Rows |
Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour, beating it up well; then add one ... From The Dixie Cook-Book, 1883, page 46. | |
| The National Cookery Book (1876) | Wisconsin STEAMED Brown BREAD |
Three cupfuls of sweet milk; on cupful of sour milk; three cupfuls of corn meal; one cupful of flour; half a cupful of molasses; a piece of butter the size of a small ... From The National Cookery Book, 1876, page 173. | |
| Ryzon Baking Book (1916) | With a |
knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board. Continue folding in flour into liquid ... From Ryzon Baking Book, 1916, page 62. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Woodcock Toast |
Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 284. | |
| The White House Cook Book (1887) | Woodcock, Roasted |
SKIN the head and neck of the bird, pluck the feathers, and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh; twist the ... From The White House Cook Book, 1887, page 120. | |
| Ryzon Baking Book (1916) | Work in |
lard and gently mix in milk enough to make a smooth dough, soft enough to be handled easily without being stiff. Roll out about X '"^h thick. Cut in small squares. Lay ... From Ryzon Baking Book, 1916, page 22. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wryter Rois |
Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour, beating it up well; then add one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 31. | |
| Boston School Kitchen Text-Book (1887) | Xiii. — Frying |
14^ begin to brown on the under side. The hot fat hardens the gluten in the dough, and forms a crust which the fat cannot penetrate; but fat be not hot enough, the dough ... From Boston School Kitchen Text-Book, 1887, page 179. | |
| Boston School Kitchen Text-Book (1887) | Xiv. — Yeast |
ol)ject being not to produce alcohol, but to puff up the dou^h and make the bread light. Wheat flour contains starch and gluten, and a ferment called diastase, and if ... From Boston School Kitchen Text-Book, 1887, page 187. | |
| Larkin Housewives' Cook Book (1915) | Xjerman Pancake |
one-fourth cup flour with one-half teaspoon baking powder. Beat two eggs quite add to^ them two cups Mix gradually with the pour into hot buttered iron pan. Lift the ... From Larkin Housewives' Cook Book, 1915, page 68. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | XUBUtllUptJU J-UlUatUBH |
One pint of fresh or canned tomatoes, one generous of bread crumbs, three table-spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 252. | |
| Aunt Babette's Cook Book (1889) | Y Beod Toete |
(No. 1.) Take one plate of finely-grated rye bread, sifted (the bread should be dried in the oven the day before ), eight eggs, one cup of sugar, one-quarter of a pound ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. | |
| Ryzon Baking Book (1916) | Y. City |
^ cupful (3 ounces) chopped cooked ham. beaten egg. ^ cupful {yi pound) graham flour. level cupful {% pound) flour. Beat butter to a cream, add ham, mix then add egg, ... From Ryzon Baking Book, 1916, page 25. | |
| The Creole Cookery Book (1885) | Yankee Biscuits |
Mix 2 teaspoonfuls of cream of tartar into 1 quart of flour, (add lard or butter, if you wish, but it is very good without); dissolve 1 teaspoonful of soda in water or ... From The Creole Cookery Book, 1885, page 122. | |
| Mrs. Owen's Illinois Cook Book (1871) | Yankee Waffles |
One-quarter pound butter, A large gill of yeast, Flour, to make a batter as thick as for griddle cakes. Bake in waffle irons, as long again as you would need to bake them on a griddle. From Mrs. Owen's Illinois Cook Book, 1871, page 146. | |
| The Dixie Cook-Book (1883) | Yaxoo Yeast |
Take a table-spoonful and. a half of New Orleans molasses, and add to it the eame quantity of warm water. Stir in enough flour to make a thin batter; set it ina warm ... From The Dixie Cook-Book, 1883, page 62. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Year's Afternoon Teas |
boiling-point, add soaked gelatine, and let simmer Add and turn into a pan (first dipped in cold water) to one inch in thickness. Let stand until cold, remove from pan ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 33. | |
| The Good Housekeeper (1841) | Yeast |
It is impossible to have good light bread, unless you have lively sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the ... From The Good Housekeeper, 1841, page 33. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Yeast |
One handful of hops, boiled half an hour in two quarts of water; ten good potatoes boiled half an hour, and mashed very fine. Strain the water from the hops on to the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 23. | |
| Mrs. Beeton's Book of Household Management (1861) | Yeast |
3465.— YEAST, TO MAKE. Ingredients. — 1£ ozs. of hops, 4 quarts of water, ij Ibs. of bruised or ground malt, £ of a Ib. of flour, £ a pint of liquid yeast. Method. — Put ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Presbyterian Cook Book (1873) | Yeast |
Pour three pints and a half of cold water on one handful of hops; grate three large potatoes; boil the hops fifteen minutes; then mix together one half cup of sugar; a ... From Presbyterian Cook Book, 1873, page 100. | |
| Housekeeping in Old Virginia (1879) | Yeast |
Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron ... From Housekeeping in Old Virginia, 1879, page 33. | |
| The Woman Suffrage Cook Book (1886) | Yeast |
One cup sugar, one half cap salt, pare and. grate three or four good-sized potatoes, add two quarts boiling water, and let all boil together five minutes. Steep a pinch ... From The Woman Suffrage Cook Book, 1886, page 19. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Yeast |
6 pared potatoes J cup hops I cup salt 1 cup yeast, or 1 yeast cake Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 184. | |
| The Southern Cookbook (1912) | Yeast |
When you have plenty of yeast begin to save it in the following manner: whisk it until it becomes thin, get a large wooden dish, wash it very nicelv, and when dry, lay a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 106. | |
| Bohemian-American Cook Book (1915) | Yeast and Bread |
Kvasnice a chleba. 751. DRY HOP YEAST No. 8 licit c domácí l-vasnice. is best when made in warm weather, as it dries quicker. Pour a quart of water over one fourth of a ... From Bohemian-American Cook Book, 1915, page 233. | |
| Rumford Complete Cook Book (1908) | Yeast Bread |
% cake compressed yeast. 1 teaspoon sugar. Lukewarm water or milk 3 pints sifted flour. and water to mix (about 1 tablespoon lard or butter 2]/2 cups). Work the yeast ... From Rumford Complete Cook Book, 1908, page 143. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Yeast Bread, No |
With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half a table-spoonful each of lard, Sift the flour into a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 386. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Yeast Breads |
rise for one hour, or until double in size, brush them over with a little beaten egg to give a glaze, and bake in a hot oven for ten or fifteen minutes.—Annabel Lee. From The Good Housekeeping Woman's Home Cook Book, 1909, page 58. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Yeast Breads |
stiff dough. Let rise in a room where the temperature is 80 degrees, for four hours. Knead into small loaves, put into greased pans and let rise, then bake for half an ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 60. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Yeast Brean |
Make a well in the middle of four quarts flour, into which turn one tablespoon sugar, one of salt, and one cup of yeast; then mix with one pint of milk which has been ... From Buckeye Cookery and Practical Housekeeping, 1877, page 20. | |
| The Cook's Own Book (1832) | Yeast Dumplings |
Make a very light dough with yeast, the same as for bread, but with milk instead of water, add set it by the fire, covered up in a pan, for half an hour, or an hour, to ... From The Cook's Own Book, 1832, page 292. | |
| The Southern Cookbook (1912) | Yeast or Suffolk Dumplings |
Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire. Twenty minutes before yon are to ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 59. | |
| The Picayune Creole Cook Book (1901) | Yeast Powder |
Sift the flour and yeast powder together, if you desire it instead of soda. Otherwise sift the flour, add the salt, and mix the lard or butter thoroughly together, ... From The Picayune Creole Cook Book, 1901, page 372. | |
| La Cuisine Creole (1885) | Yeast with Hops |
Peel and boil eight large Irish potatoes. Boil a hand¬ ful of hops in a little water, or in the water the pota¬ toes were boiled in; mash the potatoes fine, and strain ... From La Cuisine Creole, 1885, page 130. | |
| The Cook's Own Book (1832) | Yeast, Baker's |
Boil two ounces of hops in four quarts of water one adding more water as it decreases, carefully it all the time, and taking care that it do not boil over; the mix well ... From The Cook's Own Book, 1832, page 292. | |
| The Cook's Own Book (1832) | Yeast, Bran |
Boil for ten minutes, in two quarts of water, one pint of bran, and a hops; it through a sieve, and when milk warm, add table-spoonfuls of beer yeast, and two of brown ... From The Cook's Own Book, 1832, page 292. | |
| The Cook's Own Book (1832) | Yeast, to Make |
Boil for half an hour two quarts of water, thickened of and sweetened with nearly half a pound of brown when almost cold, put it into a jug, adding' four spoonfuls of ... From The Cook's Own Book, 1832, page 293. | |
| Mrs. Beeton's Book of Household Management (1861) | Yeast-Powder |
4d. per t:.n. Preserved and Tinned Provisions. — The preservation of meat and other foods by pickling, salting and smoking has been in use since early times in many ... From Mrs. Beeton's Book of Household Management, 1861, page 130. | |
| Gulf City Cook Book (1878) | Yeast-powder Biscuit |
Three quarters of a pound of flour, four ounces of butter and lard mixed, one table-spoonful of yeast-powder. Eub the yeast-powder, lard, and butter flour dry until well ... From Gulf City Cook Book, 1878, page 118. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | York Biscuit |
Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix the From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 60. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Yorkshire Biscuits |
Two pounds of flour, a quarter of a pound of butter, one pint of rich milk, half a pint of yeast, two eggs; beat the eggs very light and mix them with the into a dough; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 195. | |
| La Cuisine Creole (1885) | Young Cooks’ Jelly Roll |
Make the sponge for your jelly roll by taking a cup of white sugar, one cup of flour, and three eggs. Mix, etc.; add baking powder with the flour. Bake in a stewpan with ... From La Cuisine Creole, 1885, page 172. | |
| The National Cookery Book (1876) | Yrast Wirnout Hops |
This yeast is desirable, as it never tastes bitter, even in hot Grate fine large potatoes, and add them when grated to one quart of boiling water. Let it boil for about ... From The National Cookery Book, 1876, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Zante Muffins |
^ cup butter 2 cups corn meal ^ cup sugar 1 cup flour 1^ cups milk 5 teaspoons baking powder J^ cup currants Cream the butter; add sugar, gradually, eggs well beaten, ... From The Boston Cooking-School Cook Book, 1896, page 113. | |
| The Woman Suffrage Cook Book (1886) | Zilpha H. Spooner |
Rye tils. ■ One-half cup of Indian-meal, one cup of rye-meal, two of flour, one-half cup of sugar. ake a little stiffer than griddle cakes, raise with yeast. Scald the ... From The Woman Suffrage Cook Book, 1886, page 31. | |
| The Creole Cookery Book (1885) | Zouave Rusks |
A pint and a half of good flour, } pint of white sugar, a heaped tablespoon of butter, a teacup of milk, 2 teaspoonfuls of yeast, mixed with the dry flour; rub the ... From The Creole Cookery Book, 1885, page 126. | |
| Aunt Babette's Cook Book (1889) | Zwiebel Platz |
Take a piece of rye bread dough. After it has raised sufficiently roll out quite thin, butter a long cake pan and put in the rolled dough. Brush with melted butter; chop ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 207. | |