Old-time recipes
Eggs and cheese
1036 recipes from 67 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Eggs and cheese1036
| Cookbook | Click a line to open it |
|---|---|
| La Cuisine Creole (1885) | A Delicious Omelet |
Beat separately, and lightly, six eggs; add to them a tablespoonful of chopped green onion, and the same of parsley, chopped fine; beat them into the eggs with two ... From La Cuisine Creole, 1885, page 107. | |
| La Cuisine Creole (1885) | A Nice Omelet with Green Onion |
Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mix with the eggs; ... From La Cuisine Creole, 1885, page 105. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | A Really Digestible Welsh Rarebit |
Melt one tablespoon of butter, add one-fourth of a teaspoon of salt and paprika, half a teaspoon of dry mustard and one-third of a cup of ale or beer. Stir constantly, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 96. | |
| The Jewish Manual (1846) | A Sweet Omelet |
Beat up three or four eggs, pour them into an omelet pan, and sprinkle a little white sugar over them while frying, hold a salamander or hot shovel over the uppermost ... From The Jewish Manual, 1846, page 171. | |
| Directions for Cookery, in Its Various Branches (1837) | Almond Cheese Cake |
This though usually a is in fact a pudding. Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, ETC. ... From Directions for Cookery, in Its Various Branches, 1837, page 296. | |
| The National Cookery Book (1876) | Almond Cheese Cake |
Blanch half a pound of sweet almonds, and pound them in a mortar; then put them in a bowl, and add half a pound ol powdered sugar, the yolks of eight eggs, well beaten, ... From The National Cookery Book, 1876, page 265. | |
| Housekeeping in Old Virginia (1879) | Almond Cheese Cakes |
Beat up together very light one-half pound powdered sugar, and the whites of four eggs. Blanch and cut in small pieces four ounces of almonds, which must be beaten up ... From Housekeeping in Old Virginia, 1879, page 423. | |
| Housekeeping in Old Virginia (1879) | Almond Cheese Cakes |
Soak one-half pound Jordan almonds in cold water all night. Next morning, blanch them in cold water, lay them on a clean cloth to dry, and then beat them fine in a ... From Housekeeping in Old Virginia, 1879, page 423. | |
| The Creole Cookery Book (1885) | Almond Cheese Cakes |
Blanch and pound 4 ounces of almonds with. a spoonful of rose water; add 4 ounces of sugar pounded, a spoonful of cream, the whites of 2 eggs well beaten; mix all as ... From The Creole Cookery Book, 1885, page 196. | |
| The Cook's Own Book (1832) | Almond Cheese, Bitter |
wash, and drain, three ounce* of sweet, and one ounce of bitter almonds, pound them to a moistening with two spoonful of Put them into an earthen pan, with two glasses ... From The Cook's Own Book, 1832, page 299. | |
| The Boston Cooking-School Cook Book (1896) | Almond Omelet, Caramel Sauce |
3 eggs Few grains salt 3 tablespoons caramel sauce % teaspoon vanilla Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold ... From The Boston Cooking-School Cook Book, 1896, page 148. | |
| Directions for Cookery, in Its Various Branches (1837) | An Omelette Souffle |
separate the whites from the yolks, and strain them. Put the whites into one pan, and the yolks into another, and beat them separately with rods till the yolks 18* are ... From Directions for Cookery, in Its Various Branches, 1837, page 211. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Anchovy Toast with Eggs |
Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. | |
| Gulf City Cook Book (1878) | Another Egg-tea |
Beat the yelk of one egg with a dessert-spoonful of sugar; add a spoonful of brandy, stirring all the time. Grate in a little nutmeg, and pour on half a pint of boiling milk. From Gulf City Cook Book, 1878, page 253. | |
| La Cuisine Creole (1885) | Another Way to Cook Egg Plant |
Parboil, slice them, and without rolling them in any¬ thing drop them into boiling lard; season with salt and pepper. Some like them mashed and added to a batter of ... From La Cuisine Creole, 1885, page 96. | |
| Gulf City Cook Book (1878) | Another Way to Keep*eggs |
Have a cloth bag that will hold about one dozen eggs; immerse them in boiling water for any time less than half a minute, and you can keep the eggs as long as you please. From Gulf City Cook Book, 1878, page 274. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple and Sago Pudding.—no Eggs |
one of large sago, and let it stand one hour or more in one pint of cold water; butter a suitable put a of tart apples, sweetened and flavored, on the bottom; strain the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 324. | |
| The White House Cook Book (1887) | Apple Omelet |
APPLE omelet, to be served with broiled sparerib or roast pork, is very delicate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoonf ul of ... From The White House Cook Book, 1887, page 185. | |
| Common Sense in the Household (1871) | Apple Omelette. *J« |
6 large pippins. 5 or 6 tablespoonfuls sugar. 1 teaspoonful rosewater. Stew the apples, when you have pared. and cored them, as for apple-sauce. Beat them very smooth ... From Common Sense in the Household, 1871, page 262. | |
| The Southern Cookbook (1912) | Apricot Cheese |
Weigh an equal quantity of pared fruit and sugar, wet the latter very little, and let it boil quickly, or the color spoiled, blanch the kernels, and add to it; twenty or ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. | |
| Common Sense in the Household (1871) | Asparagus and Eggs |
Cut twenty-five or thirty heads of asparagus into bita half an inch long, tnd Have a cupful of rich drawn butter in a saucepan, and put in the asparagus when you have ... From Common Sense in the Household, 1871, page 227. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Asparagus Cream Omelet |
Stir one heaping tablespoon of buttei and same amount of flour together. Set the saucepan over the fire, and when well blended, add one cup of milk; stir until smooth, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 336. | |
| The White House Cook Book (1887) | Asparagus Omelet |
BOIL with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the egg and mix the ... From The White House Cook Book, 1887, page 256. | |
| The White House Cook Book (1887) | Asparagus with Eggs |
BOIL a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks ... From The White House Cook Book, 1887, page 235. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Bean Rarebit |
Y2 c bean puree (baked beans) ^ c cheese (not solidly packed) 1 or 2 eggs Add pepper and tomato ketchup to season if desired. Serve on toast. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 35. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Cheese and Macaroni |
2 cups inacaroni or spaghetti broken in small pieces. ?4 pound American cheese. Cook the macaroni or spaghetti in 2 quarts of«boiling salted water in a strainer and pour ... From Aunt Sammy's Radio Recipes, 1927, page 29. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Cheese Fondu |
1 c cheese cut in small pieces 1 tsp shortening 2 egg whites Mix in given order and bake 20 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 34. | |
| The White House Cook Book (1887) | Baked Corn Meal Pudding, with Eggs |
ONE small cupful of Indian meal, one-half cupful of wheat flour stirred together with cold milk. Scald one pint of milk and stir the mixture in it and cook until thick; ... From The White House Cook Book, 1887, page 432. | |
| The White House Cook Book (1887) | Baked Corn Meal Pudding, Without Eggs |
TAKE a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large ... From The White House Cook Book, 1887, page 431. | |
| Boston School Kitchen Text-Book (1887) | Baked Crackers with Cheese |
Mix tbsp. crumbled or grated ssp. salt, %. ssp. pepper for each whole cracker. Toast as in the first receipt, spread with the cheese mixture, return to the oven, and ... From Boston School Kitchen Text-Book, 1887, page 61. | |
| Gulf City Cook Book (1878) | Baked Egg-plant |
Cut the egg-plant lengthwise; take out the inside, and mix it with nearly as much bread-crumbs, one egg, pepper, and salt; fry the mixture in hot butter; return to the ... From Gulf City Cook Book, 1878, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Egg-plant |
the egg-plant, put it in a kettle, cover with boiling water, and boil until tender (about a half-hour), then take it out carefully, cut it in half, and scoop out the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. | |
| Gulf City Cook Book (1878) | Baked Eggs |
Boil one dozen eggs until perfectly hard, then put in cold shell, and divide the egg in half, remove the yelk and mash up smooth, add a few bread-crumbs, season with ... From Gulf City Cook Book, 1878, page 68. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Baked Eggs |
Small stone china dishes or egg-shirrers, holding one o1 two eggs for each person, are convenient for this method of serving eggs; or use a common platter placed over ... From Mrs. Lincoln's Boston Cook Book, 1884, page 229. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Eggs |
2 tablespoon fuls of finely-chopped chicken (353) y% teaspoonful of ground mace Dash of cayenne the eggs fifteen minutes, throw them into cold water, shell them, cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 267. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Eggs |
Butter baking dish or or individual ramekin dishes. Break each egg into a cup and drop into baking 1:2 dish, sprinkle witli salt and pepper, and bake in a moderate oven ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Eggs and Cheese |
Break the desired number of eggs into a shallow greased earthenware or glass baking dish, add a few tablespoons of cream, and salt enough to season, and sprinkle over ... From Aunt Sammy's Radio Recipes, 1927, page 28. | |
| The White House Cook Book (1887) | Baked Eggs on Toast |
TOAST six slices of stale bread, dip them in hot salted water and butter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, ... From The White House Cook Book, 1887, page 307. | |
| War Economy in Food (1917) | Baked Hominy and Cheese |
of butter or drippings. cornstarch or tablespoons 1 cup milk. % teaspoon paprika. % to 1 cup cheese, grated or cut fine. 2 cups cooked hominy. 1/4 cup bread crumbs, Make ... From War Economy in Food, 1917, page 26. | |
| Manual for Army Cooks (1896) | Baked Macaroni and Cheese |
Boil and drain the macaroni and with it fill by layers a greased earthen dish, seasoning each layer with minced fat pork or butter, grated cheese, mustard, pepper, and ... From Manual for Army Cooks, 1896, page 149. | |
| The Boston Cooking-School Cook Book (1896) | Baked Macaroni with Cheese |
Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pom* over White Sauce, cover with buttered crumbs, and bake until crumbs are ... From The Boston Cooking-School Cook Book, 1896, page 129. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Baked Omelet |
One pint and a half of milk, four eggs, one table-spoonful one of Let the milk come to a Mix the Pour the boiling milk on the mixture, which then cook five minutes, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 376. | |
| The White House Cook Book (1887) | Baked Omelet |
BEAT the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, ... From The White House Cook Book, 1887, page 258. | |
| Aunt Babette's Cook Book (1889) | Baked Omelet |
Six eggs, two tablespoonfuls of flour, a pinchof salt, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the yelks of the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Omelet |
j 1 tablespoon melted butter. Warm the milk and pour it into the lightly beaten eggs. From Aunt Sammy's Radio Recipes, 1927, page 28. | |
| The New England Cook Book (1905) | Baked Omelet.—Beat the |
yelks of six eggs, and add the whites of three eggs beaten very light; salt and pepper to taste^ and a tablespoonful of flour mixed in a cup of milk. into a ... From The New England Cook Book, 1905, page 151. | |
| Manual for Army Cooks (1896) | Baked Rice Pudding, with Eggs |
1 pint rice, picked and well 2 tablespoonfuls melted Butter. washed. 1 gallon sweet milk. 1 lb. raisins, picked, seeded, cut in two, and dredged with flour. 12 eggs; ... From Manual for Army Cooks, 1896, page 180. | |
| Manual for Army Cooks (1896) | Baked Rice Pudding, Without Eggs |
1 quart rice, picked and well washed. 2 teaspoonfuls salt. 6 quarts sweet milk. 1 pound sugar. Enough nutmeg and cinnamon to flavor. Cover the rice with a portion of the ... From Manual for Army Cooks, 1896, page 180. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Baltimore Egg Nogg |
83. EIgg Nogg. (For ft parfy of forty.) 2 quarts of brandy. 1 pint of Santa Gnu nun. 2 gallons of milk. 11 lbs. white sugar. Separate the whites of the eggs from the ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 46. | |
| Modern American Drinks (1895) | Baltimore Egg-Nogg |
The yolk of a fresh egg in a large mixing-glass, half a tablespoonful powdered sugar, a little grated nutmeg and cinnamon; beat until thoroughly mixed, add a few lumps ... From Modern American Drinks, 1895, page 58. | |
| The International Cook Book (1906) | Banana Omelette |
Turkey Hash en Bordure (953) 1837. POTAGE, BOUILLABAISE Finely mince three leeks and two white onions, place in a saucepan With two tablespoons oil and gently brown ten ... From The International Cook Book, 1906, page 560. | |
| Common Sense in the Household (1871) | Batter Bread or "Egg Bread." |
»J« Half a cup of bread-crumbs soaked in a pint of milk, 2 cups Indian meal. 1 tablespoonful lard or butter. Beat tbe eggs ligbt, and the soaked bread-crumbs to a From Common Sense in the Household, 1871, page 300. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beat the eggs with a |
fork until the and Parmesan. Put a tablespoonful of butter in a fryingpan; when hot, turn in the eggs, and stir cooked and smooth. Serve on squares of buttered From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beauregard Eggs |
-fa pint of milk i tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut nd pepper to taste Cover the eggs with boiling water and boil for ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 268. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bechamel Eggs |
Two cups Bechamel sauce, mixed with four hard-cooked cat in; one cup Cook all together five minutes; serve on hot toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 365. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Beer Omelet |
Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one tablespoon salt, one tea-spoon pepper, one tablespoon melted butter, sage to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 169. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bengal Omelet |
i tablespoonful of Spanish onion, chopped fine until thoroughly mixed, add the onion and parsley, and make the same as a plain omelet; dust with salt and pepper, and serve. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 273. | |
| The Cook's Own Book (1832) | Blancmange Eggs |
Make a small hole at the end of four or large eggs, and let out all the egg carefully; wash the.-hell, drain, and (ill ill m with Maitrm.mire, in a deep dish tilled with ... From The Cook's Own Book, 1832, page 69. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Boiled Cheese Fondu |
1 c cheese cut in small pieces 1 egg Mix in double boiler and cook until cheese is melted and mixture blended. Serve on toasted crackers. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 34. | |
| The White House Cook Book (1887) | Boiled Corn Meal Pudding, Without Eggs |
To ONE quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet and a ... From The White House Cook Book, 1887, page 432. | |
| Gulf City Cook Book (1878) | Boiled Eggs |
Put eggs into boiling water. If you wish the whites set, boil two minutes; if you wish the yelks set, boil three minutes; if for a salad it will require ten minutes. From Gulf City Cook Book, 1878, page 67. | |
| Housekeeping in Old Virginia (1879) | Boiled Eggs |
Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in. — Mrs. S. T. From Housekeeping in Old Virginia, 1879, page 241. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boiled Eggs |
Put the eggs in a saucepan, cover with boiling water, and let them stand about ten minutes where the water - will keep hot (180°), but not boiling. The white should be ... From Mrs. Lincoln's Boston Cook Book, 1884, page 225. | |
| The White House Cook Book (1887) | Boiled Eggs |
EGGS for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a newlaid egg than for one that is ... From The White House Cook Book, 1887, page 250. | |
| Aunt Babette's Cook Book (1889) | Boiled Eggs |
BE sure the eggs are fresh before you attempt to boil them. Have ready a stew-pan of boiling water; put in the eggs carefully with a tablespoon, so as not to crack them. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Eggs |
Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired, covering them with water. Remove saucepan to back of range, ... From The Boston Cooking-School Cook Book, 1896, page 133. | |
| Manual for Army Cooks (1896) | Boiled Eggs |
Wipe the eggs clean with a wet cloth and put them into boiling water. If wanted soft, boil steadily for three or four minutes; if hard, from five to ten minutes. Eggs ... From Manual for Army Cooks, 1896, page 155. | |
| The Picayune Creole Cook Book (1901) | Boiled Eggs |
: Oeufe @ la Coque Have ready a saucepan of boiling water. Use only fresh eggs. Put them in the boiling water without cracking the shells. If you desire soft-boiled ... From The Picayune Creole Cook Book, 1901, page 178. | |
| The International Cook Book (1906) | Boiled Eggs, Hollandaise |
Panfish, Maitre d'H&tel Fried Sweet Potatoes (116) Buckwheat Cakes (330) 2204. BOILED EGGS, HOLLANDAISE Boil twelve fresh eggs eight minutes, remove and shell, cut in ... From The International Cook Book, 1906, page 677. | |
| The New England Cook Book (1905) | Boiled Eggs.—Put |
into a saucepan of boiling water with a tablespoon, being careful not to break or crack them. steadily three minutes, if you want them; ten, if hard. Another way is to ... From The New England Cook Book, 1905, page 146. | |
| Modern American Drinks (1895) | Boston Egg-Nogg |
A one-fourth ice, one fine sugar, one egg, one-third jigger brandy, one-third jigger Jamaica rum, one-third Madeira wine; fill the glass with milk, shake well, strain ... From Modern American Drinks, 1895, page 58. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Omelet |
y<z cup of bread crumbs j^ cup of milk i dash of black pepper Piece of butter, size of walnut Beat the eggs separately. Add to the yolks the milk, the Now stir into this ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 273. | |
| The Boston Cooking-School Cook Book (1896) | Bread Omelet |
1^ cup milk }4 teaspoon pepper 1^ cup stale bread crumbs 1 tablespoon butter Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as From The Boston Cooking-School Cook Book, 1896, page 146. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Bread Omelet |
Beat the eggs separately and cook as plain omelet The crumbs should not be too dry or with too much crust to give the results but with recipe the eggs spend to better advantage. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 31. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Bread, with Cream Cheese Filling—for This |
use the steamed Boston brown bread and a potato loaf of white. Take the crust from the white loaf, using a sharp knife. Then instead of cutting crosswise cut in thin ... From Good Things to Eat, as Suggested by Rufus, 1911, page 49. | |
| Larkin Housewives' Cook Book (1915) | Bread-Crumb Omelet |
Separate the whites and yolks of three eggs. Beat the yolks light, add to them one-half cup fine bread-crumbs, one-fourth salt, a few grains of pepper and one-half cup ... From Larkin Housewives' Cook Book, 1915, page 51. | |
| Common Sense in the Household (1871) | Broccoli and Eggs |
Boil two or three heads of broccoli until tender. ready two cupfuls of butter drawn in the usual way, and beat into it, while hot, four well-whipped eggs. Lay buttered ... From Common Sense in the Household, 1871, page 223. | |
| The Italian Cook Book (1919) | Butter and Cheese |
(Pasta al burro e formaggio) This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be ... From The Italian Cook Book: The Art of Eating Well, 1919, page 21. | |
| Mrs. Owen's Illinois Cook Book (1871) | Buttered Eggs |
three eggs, beat them up well, then add to them a gill of sweet milk. Place some butter (about the size of a large walnut) at the bottom of pan, pour the mixture into ... From Mrs. Owen's Illinois Cook Book, 1871, page 123. | |
| The Boston Cooking-School Cook Book (1896) | Buttered Eggs |
Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, ... From The Boston Cooking-School Cook Book, 1896, page 137. | |
| The Southern Cookbook (1912) | Buttered Eggs |
Beat four or five eggs, yolks and whites: put a quarter of a pound of butter in a basin, and put in boiling water; it till melted: then pour the butter and the eggs into ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. | |
| The Boston Cooking-School Cook Book (1896) | Buttered Eggs with Tomatoes |
Cut tomatoes in one-third inch slices. Sprinkle with salt and pepper, dredge with flour, and saute in butter. Serve a buttered egg on each slice of tomato. From The Boston Cooking-School Cook Book, 1896, page 138. | |
| Aunt Sammy's Radio Recipes (1927) | Cabbage, Spaghetti, and Cheese |
4 cups shredded cabbage. spaghetti, broken in small H pound American cheese. the spaghetti in salted Make a sauce of the milk, and Shave up the cheese and add it to the ... From Aunt Sammy's Radio Recipes, 1927, page 19. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cadillac Cheese Sandwiches |
cup add Roquefort cheese, and is smooth; then add one-half teaspoon paprika, one teaspoon finely cut chives, and salt to taste. From Catering for Special Occasions, with Menus and Recipes, 1911, page 57. | |
| Gulf City Cook Book (1878) | Cake Without Eggs |
Three pounds of flour, one and a half pounds of sugar, one and a half pound of butter, one and a half pound of raisins, one nutmeg, one table-spoonful powdered cinnamon, ... From Gulf City Cook Book, 1878, page 146. | |
| The Creole Cookery Book (1885) | Cake Without Eggs |
One cup of butter, 3 cups of sugar, 1 pint of sour cream, 1} pints of flour, 1 lb. of chopped raisins, 1 spoonful of soda, spice to the taste; bake about 1 hour. From The Creole Cookery Book, 1885, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cake Without Eggs |
i y? cups of sugar i teaspoonful of bakingi teaspoonful of flavoring the butter and sugar to a cream, add the milk and flour, and beat vigorously; add the salt, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 497. | |
| The White House Cook Book (1887) | Cake Without Eggs |
BEAT together one teacupful of butter and three teacupfuls of sugar, and when quite light stir in one pint of sifted flour. Add to this one pound of raisins seeded and ... From The White House Cook Book, 1887, page 329. | |
| The Cook's Own Book (1832) | Cakes, Curd Cheese |
in two quarts of cream, the well-beaten yolks of four, and the whites of five eggs; oft" the whey gently, and mix with the curd table-spoonfuls of best rose water, as ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Potato Cheese |
(1) Boil and peel half a pound of good potatoes, bruise them in a mortar, and when cold drop in die yolk and white of an egg at intervals, until four beating the ... From The Cook's Own Book, 1832, page 83. | |
| The Cook's Own Book (1832) | Cakes, Potato Cheese |
(2) Pound in a mortar five ounces of potatoes with four of fresh butter, and the same quantity of pounded loaf sugar, the grated and juice of half a lemon, three ... From The Cook's Own Book, 1832, page 84. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Calf's Head Cheese |
i calf's head i teaspoonful of sweet marjoram i teaspoonful of summer i tablespoonful savory i^ teaspoonful of pepper the calf's head as directed in Dressed Calf's Head, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 146. | |
| The White House Cook Book (1887) | Calf's Head Cheese |
BOIL a calf's head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wooden bowl or tray; take from it every particle of ... From The White House Cook Book, 1887, page 153. | |
| Bohemian-American Cook Book (1915) | Calves' Brains with Eggs |
mozelc s Soak two brains half an hour in tepid water, then trim away all the membranes and wash in cold Stew one minced onion in one and a half tablespoons of butter, ... From Bohemian-American Cook Book, 1915, page 81. | |
| The Cook's Own Book (1832) | Cardoons,with Cheese. String |
and cut them an inch long, saucepan with red wine, seasoned with pepper and salt, stew them till they are tender, piece of butter rolled in flour, and when of a proper ... From The Cook's Own Book, 1832, page 90. | |
| The International Cook Book (1906) | Cauliflower Fried with Cheese |
Ice Cream, Chambord (939) 2091: POTAGE, ARGENTINA Place in a saucepan a piece of veal knuckle, one beef marrow bone and a gallon cold water. Season with a heavy teaspoon ... From The International Cook Book, 1906, page 642. | |
| Gulf City Cook Book (1878) | Cauliflower Omelet |
Take the white part of a boiled cauliflower, after it is cold, and chop it very small; mix with a quantity of well-beaten egg, to make a very thick batter; then fry it ... From Gulf City Cook Book, 1878, page 98. | |
| The Creole Cookery Book (1885) | Cauliflower Omelet |
Take the white part of a boiled cauliflower after it is cold; chop it very small and mix with it a sufficient quantity of “ well-beaten egg, to make a very thick batter; ... From The Creole Cookery Book, 1885, page 105. | |
| Common Sense in the Household (1871) | Cauliflower Omelette |
Chop some cold cauliflower very iine, and mix in when your omelette is ready to go into the pan. Season highly with cayenne pepper and salt. From Common Sense in the Household, 1871, page 260. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cauliflower Salad, Egg Garnish |
Separate a cauliflower into flowerets and boil in salted water until tender, not longer. Drain carefully. Season with oil, vinegar, salt, pepper, and a sprinkling of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. | |
| Fifty-Two Sunday Dinners (1913) | Cauliflower with Cheese Sauce |
Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not ... From Fifty-Two Sunday Dinners, 1913, page 99. | |
| The White House Cook Book (1887) | Cayenne Cheese Straws |
A QUARTER of a pound of flour, two ounces butter, two ounces grated parmesan cheese, a pinch of salt and a few grains of cayenne pepper. Mix into a paste with the yolk ... From The White House Cook Book, 1887, page 247. | |
| The International Cook Book (1906) | Cero Fruto Poached Eggs, Tarragon |
Broiled Shad. Anchovy Butter (1289) Beefsteaks, Maitre d'Hotel (172) Potatoes Saute" (135) 1610. CERO FRUTO Place two ounces Cero Fruto in a clean tin, set in the oven ... From The International Cook Book, 1906, page 490. | |
| The Boston Cooking-School Cook Book (1896) | Chaud-froid of Eggs |
Cut six "hard-boiled" eggs in halves lengthwise and remove yolks. Mix one-third cup cold cooked chicken finely chopped, two tablespoons cold cooked ham finely chopped, ... From The Boston Cooking-School Cook Book, 1896, page 451. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cheese |
_P.S. The chickens are to be prepared in the same manner as you would to roast them; fill the bodies and crops full of stuffing, and sew them up close; boil them an hour ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. | |
| Manual for Army Cooks (1896) | Cheese |
Mustard and pepper. Cut the bread into slices about one-half inch in thickness; pare off the crust; toast it slightly without hardening or burning, and spread with ... From Manual for Army Cooks, 1896, page 200. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Aigrettes |
^ a cup of water. A few grains of cayenne yi a cup of butter. and salt. X a cup of flour. 2 ounces (J^ a cup) of grated 2 eggs, with yolk of a third. Parmesan cheese. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Cheese and Anchovy Sandwiches |
Cream two tablespoons butter, and add onefourth cup jT'-ated Young America Cheese and one teaspoon vinegar. Season with salt, paprika, mustard, and anchovy sauce. Spread ... From The Boston Cooking-School Cook Book, 1896, page 635. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese and Bread Relish |
2 cups of stale breadcrumbs 4 teaspoon of pepper 1 cup of American cheese, 2 cups of milk grated 1 egg 2 teaspoons of salt 2 tablespoons of fat Mix well. Bake in a ... From Foods That Will Win the War and How to Cook Them, 1918, page 57. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese and Cabbage |
2 cups cooked cabbage Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 Buttered crumbs ... From Foods That Will Win the War and How to Cook Them, 1918, page 57. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese and Celery Loaf |
4 loaf thinly sliced bread 1 teaspoon Worcestershire sauce 4 cup cooked celery knob or celery Mix all ingredients except milk and bread. Spread on bread. From Foods That Will Win the War and How to Cook Them, 1918, page 58. | |
| Mrs. Beeton's Book of Household Management (1861) | Cheese and Eggs* |
i. Cheese Straws. 2. Scotch Eggs. 3. Cheese Tartlets. RECIPES FOR EGGS 1305 3032.— ALPINE EGGS. (Fr.— Oeufs a la Suisse.) Ingredients. — 4 eggs, 6 oz. of cheese, 2 or. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Cheese and Olive Canapes |
Cut stale bread in one-fourth inch slices. Shape with a small oblong cutter with rounded corners. Cream butter, add an equal quantity of soft cheese, and work until ... From The Boston Cooking-School Cook Book, 1896, page 641. | |
| The Boston Cooking-School Cook Book (1896) | Cheese and Olive Salad |
Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add six olives finely chopped, lettuce finely cut, and one-half a pimento cut in strips. Press ... From The Boston Cooking-School Cook Book, 1896, page 401. | |
| Fifty-Two Sunday Dinners (1913) | Cheese and Pimento Salad |
Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain pimentos from liquor in can, and dry them on crash towel.) Add one tablespoon finely chopped ... From Fifty-Two Sunday Dinners, 1913, page 30. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese and Tomato Rarebit |
Melt one tablespoon butter; add three sliced tomatoes, one half cup milk, one teaspoon salt, two Stir continually until cheese is melted. Add three eggs well beaten. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 364. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Balls |
\y^ cups grated mild cheese Few grains cayenne 1 tablespoon flour Whites 3 eggs y^ teaspoon salt Cracker dust Mix cheese with flour and seasonings. Beat whites of eggs ... From The Boston Cooking-School Cook Book, 1896, page 443. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Balls |
Mix together thoroughly one cup and a half of grated one of onefourth a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stifi. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Balls |
f cup flour cayenne and paprika J cup grated cheese water, and cook two; add seasonings and flour, boil until mixture forms in a mass in center of pan. slightly, add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Balls |
144 cups grated cheese. Y teaspoon mustard. 1 tablespoon flour. Few grains cayenne. ¥ teaspoon salt. Whites 3 eggs beaten stiff. Process: Add flour and seasonings to ... From Fifty-Two Sunday Dinners, 1913, page 56. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Balls |
Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll ... From Fifty-Two Sunday Dinners, 1913, page 103. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Balls |
4 tablespoons butter. Few grains cayenne. 34 cup flour. 8 eggs. 1% cup water. Y{ cup grated Edam Cheese. 4 teaspoon salt. Cottolene., Process: Melt butter in a ... From Fifty-Two Sunday Dinners, 1913, page 118. | |
| Larkin Housewives' Cook Book (1915) | Cheese Balls |
To two cups cheese, add one-fourth teaspoon salt, a few specks of cayenne pepper and the stiffly-beaten whites of three eggs, or sufficient of the egg-white to moisten ... From Larkin Housewives' Cook Book, 1915, page 56. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cheese Balls for Salad |
To two packages of Neufchatel cheese add one-half teaspoon of onion juice and two tablespoons of lemon juice. Add a dash of ground tabasco if desired. Mold into small ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 94. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cheese Balls Fried |
Mix thoroughly a cup and a half of grated cheese, a little salt and pepper and the whites of three eggs, beaten stiff. Shape into little rolls, cover with bread dust, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 94. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Biscuit |
1 tablespoon butter or fat 8 tablespoons grated cheese Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are ... From Foods That Will Win the War and How to Cook Them, 1918, page 60. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cheese Biscuits |
Two ounces of butter, two ounces of flour, two ounces of grated cheese, a little Cayenne and To be made into a thin paste and rolled out very thin, then cut in pieces ... From Mrs. Porter's New Southern Cookery Book, 1871, page 199. | |
| Rumford Complete Cook Book (1908) | Cheese Butter Sandwiches |
teaspoon anchovy paste 6 tablespoons dry, sharpor sauce. flavored cheese. 2 teaspoons Worcestershire 1 teaspoon made mustard. Slices of buttered bread. Beat the butter ... From Rumford Complete Cook Book, 1908, page 223. | |
| The National Cookery Book (1876) | Cheese Cake |
Mix a pound of dry cottage cheese (curd) with milk until th: make it quite sweet with powdered sugar, and add four ten. Put the mixture into a cri of light doug oven. A ... From The National Cookery Book, 1876, page 264. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cheese Cake |
i^ cups of cottage cheese rind of a lemon or one teaspoonful melted butter the a colander, beat the eggs until light, add them with all the other ingredients to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 390. | |
| Aunt Babette's Cook Book (1889) | Cheese Cake |
Take a quart of " Dutch cheese," rub smooth with a silver or wooden spoon, then rub a piece of sweet butter, the size of an egg, to a cream, add gradually half a cup of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 375. | |
| The Appledore Cook Book (1872) | Cheese Cakes |
Roll puff paste about a quarter of an inch thick, and cut into two equal parts; on one part grate cheese about half an inch thick; sprinkle with water, and lay the other ... From The Appledore Cook Book, 1872, page 175. | |
| Housekeeping in Old Virginia (1879) | Cheese Cakes |
Yolks of twelve eggs, one pound sugar, one-half pound butter, one cupful flour, one pint milk, juice of two lemons. The milk, flour, and butter, creamed, and lemons put ... From Housekeeping in Old Virginia, 1879, page 422. | |
| The Creole Cookery Book (1885) | Cheese Cakes |
Six ounces of butter, 6 of sugar; beat to a cream; 4 eggs, a glass of brandy or wine, a little rose water, a teaspoonful of nutmeg or mace, with a handful of currants; ... From The Creole Cookery Book, 1885, page 212. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Cakes |
1 cup sweet milk Juice and grated rind one lemon 1 cup sour milk ^ cup almonds, blanched and 1 cup sugar chopped Yolks 4 eggs ^ teaspoon salt Scald sweet and sour milk, ... From The Boston Cooking-School Cook Book, 1896, page 551. | |
| Rumford Complete Cook Book (1908) | Cheese Cakes |
IK cups cottage cheese. 3 tablespoons cream, Grated rind of 1 lemon. Mix together the cheese, sugar, cream and lemon rind; then add the eggs, yolks and whites well ... From Rumford Complete Cook Book, 1908, page 129. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cheese Cakes |
4 tablespoons grated American cheese add and then add cheese and cut and in of eggs beaten salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Canapes I |
Toast circular pieces of bread, sprinkle with a thick layer of grated cheese seasoned with salt and cayenne. Place on a tin sheet and bake until cheese is melted Serve at once. From The Boston Cooking-School Cook Book, 1896, page 637. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Confections |
blazer into the bath, add the crumbs and cheese, and cook and stir until the cheese is melted and the mixture becomes smooth; add the eggs, beaten until light, and serve at once. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 265. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Crackers |
8 crackers grated cheese salt, cayenne Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated in oven until cheese is melted. 4 slices ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 65. | |
| The Cook's Own Book (1832) | Cheese Cream |
Warm three hall pints of cream with one half pint of milk, or according to die same proportion, and put a little rennet to it; it covered in a warm place it is curdled; ... From The Cook's Own Book, 1832, page 92. | |
| The White House Cook Book (1887) | Cheese Cream Toast |
STALE bread may be served as follows: Toast the slices and cover them slightly with grated cheese; make a cream for ten slices out of a pint of milk and two ... From The White House Cook Book, 1887, page 247. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Custard |
; add one teaspoon each of salt, mustard and paprika. Add two cheese, one half cup soft bread crumbs, and one cup milk. Cook five Add two eggs well beaten; when ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 363. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Dishes Served with Salads |
and press the edges together closely. Fold again to make three layers, turn half-way round, pat and roll out to the thickness of one-fourth an inch. Sprinkle one cheese ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Dishes Served with Salads |
Method. — Make a sauce of the butter, flour and milk; add tlie yolks, beaten, and thoroughly; grated aiid, when melted, remove from the; add the seasonings and cubes of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 167. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Dislies Served with Salads |
stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French Slice the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 171. | |
| Bohemian-American Cook Book (1915) | Cheese Dumplings |
No. Tvarohové knedlíky na jiný zpsob. Cream a piece of butter, add three eggs and three of cottage then add enough bread crumbs and to form dumplings. Make small ... From Bohemian-American Cook Book, 1915, page 189. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Entree |
1 cup cooked farina or rice 1 cup nuts I -ege Mix ingredients thoroughly. Bake in greased dish 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 112. | |
| Aunt Sammy's Radio Recipes (1927) | Cheese Filling for Gingerbread |
2 Neufchatel or cream cheeses. 2 cups chopped dates. 1 cup chopped nuts. Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add ... From Aunt Sammy's Radio Recipes, 1927, page 76. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cheese Fingers |
Roll out puff paste into a thin sheet; it over lightly with ice-water, cut strips about five inches long and a half-inch wide; sprinkle over them grated cheese, put one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 379. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Fingers |
Mix one Cream Cheese with an equal quantity of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad ... From Fifty-Two Sunday Dinners, 1913, page 145. | |
| Larkin Housewives' Cook Book (1915) | Cheese Fingers |
Cut the crusts from thin sHces of bread. Spread a slice lightly with creamed butter, then a layer of cheese, slightly seasoned with Larkin Salt and Pepper; cover with a ... From Larkin Housewives' Cook Book, 1915, page 57. | |
| The White House Cook Book (1887) | Cheese Fondu |
MELT an ounce of butter and whisk into it a pint of boiled milk. Dissolve two tablespoonf uls of flour in a gill of cold milk, add it to the boiled milk and let it cool. ... From The White House Cook Book, 1887, page 246. | |
| Larkin Housewives' Cook Book (1915) | Cheese Fondu |
Mix together one cup milk, one cup fine bread-crumbs, cup cheese. Add one lightly-beaten egg. Season with one-fourth teaspoon salt and a pinch of cayenne Put into a ... From Larkin Housewives' Cook Book, 1915, page 56. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Fondue |
1 cup scalded milk 1 tablespoon butter 1 cup soft stale bread crumbs y^ teaspoon salt ^ lb. mild cheese, cut in small Yolks 3 eggs pieces Whites 3 eggs Mix first five ... From The Boston Cooking-School Cook Book, 1896, page 443. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Fondue |
Jj^ a pound of cheese broken \ a cup of milk. into bits. A few grains of cayenne or 1 tablespoonful of flour. ^ a cup of stale I saltspoonful, each, of soda crumbs. and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 262. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Fondue |
1 egg 1 eup milk Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 59. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Mold |
4 pint cottage cheese 4 teaspoon of cayenne 4 cup green peppers, chopped 1 tablespoon of gelatine % cup condensed milk 2 tablespoons of cold water Soak the gelatine in ... From Foods That Will Win the War and How to Cook Them, 1918, page 60. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Mold |
1 pint cottage cheese 4 cup pimento or green pepper 2 tablespoons granulated gelatine — Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. ... From Foods That Will Win the War and How to Cook Them, 1918, page 106. | |
| The White House Cook Book (1887) | Cheese Omelet |
BEAT up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; ... From The White House Cook Book, 1887, page 256. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Omelet |
2 eggs % tablespoon salt 1 tablespoon melted butter Few grains cayenne 1 tablespoon grated cheese Beat eggs slightly, add one-half teaspoon melted butter, salt, cayenne, ... From The Boston Cooking-School Cook Book, 1896, page 644. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Omelet |
Melt one; add beaten, four tablespoons milk, one half teaspoon salt, one cup grated cheese. Cook like a French omelet over hot Serve with or without tomato sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 363. | |
| Rumford Complete Cook Book (1908) | Cheese Omelet |
yi teaspoon pepper. one side of the pan. Cook about one minute, then either turn in the pan by slipping a knife under the omelet, or hold the pan for a moment in front ... From Rumford Complete Cook Book, 1908, page 105. | |
| Housekeeping in Old Virginia (1879) | Cheese Omelette |
3 eggs beaten to a thick froth. |- teacup grated cracker. 3 tablespoonfuls grated cheese. Cook in a frying-pan with butter. Some persons add chopped thyme and parsley. — Mrs. P, From Housekeeping in Old Virginia, 1879, page 243. | |
| Rumford Complete Cook Book (1908) | Cheese Patties |
A little plain paste. 2 small eggs. Salt and cayenne to taste. Roll the paste thinly, cut out, and line small tins. Beat the butter to a cream, add the slightly baking ... From Rumford Complete Cook Book, 1908, page 77. | |
| Aunt Babette's Cook Book (1889) | Cheese Pie |
Take a quart of Dutch cheese, rub smooth with a silver or wooden spoon, then rub a piece of butter the size of an egg to a cream, add half a cup of sugar and the yelks ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 252. | |
| Larkin Housewives' Cook Book (1915) | Cheese Potatoes |
Put a layer of sliced cold potatoes into a baking dish, then a layer of cracker-crumbs, pepper and salt to taste, and specks of butter and cheese. Add another layer of ... From Larkin Housewives' Cook Book, 1915, page 32. | |
| The Creole Cookery Book (1885) | Cheese Pudding |
Add to 7 ounces of good grated cheese, 2 ounces of flour, the yolks of 3 eggs, well beaten, and a little salt and pepper, all of which mix together in a pan; add 3 pint ... From The Creole Cookery Book, 1885, page 192. | |
| Larkin Housewives' Cook Book (1915) | Cheese Puff |
Put one-half box Larkin Crackers through a Food-Chopper with one-half pound cheese. If you have no dried crumbs put a crisp, brown bread-crust through also, but keep the ... From Larkin Housewives' Cook Book, 1915, page 56. | |
| Rumford Complete Cook Book (1908) | Cheese Puffs |
2 well-beaten eggs. H cup flour. X cup grated cheese. 1 scant cup of milk. the well and add the together the flour, baking powder and seasoning; add From Rumford Complete Cook Book, 1908, page 76. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cheese Ramekin |
Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoons of grated cheese, a little piece of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 94. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Ramequins |
Put four tablespoonfuls of butter and half a cup of water into a saucepan. When these boil, add half a cup of flour and a few grains, each, of salt and; and the cleaves ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 162. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Rissoles |
I cup grated cheese 1 tablespoon flour cracker crumbs Beat whites stiff, add ingredients, put a teaspoon of this mixture on rounds of pastry, and proceed as for Chicken Rissoles. From Lowney's Cook Book, Illustrated in Colors, 1907, page 173. | |
| Rumford Complete Cook Book (1908) | Cheese Salad |
% eup mayonnaise dressing. Celery salt and pepper to % pound cheese grated or run through a meat 1 dozen capers. chopper. Mix the mayonnaise with the cheese and add the ... From Rumford Complete Cook Book, 1908, page 96. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Salad |
1 cup American or cream cheese 2 tablespoons chopped olives 4 eup oil 3 tablespoons chopped nuts Blend all ingredients thoroughly. Shape as desired and chill. From Foods That Will Win the War and How to Cook Them, 1918, page 108. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cheese Salad |
1 cup heavy cream, beaten until 2 cream cheeses. f teaspoonful salt, i cup American cheese, cut in very small | teaspoonful paprika, pieces. Soak gelatine in cold water ... From Dainty Desserts for Dainty People, c. 1910s, page 31. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Salad No |
Mix two cheeses with one cup walnut meat. Moisten with cream into balls. two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cheese Sandwiches |
To half a cup of mild grated cheese and half a cup of Roquefort cheese rubbed to a paste, add one teaspoon of paprika and half a cup of cream. Beat till smooth and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 260. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Sandwiches No |
Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches. From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese Sandwiches No |
Pound one quarter pound American cheese with two a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Sauce |
‘8 tablespoons butter. Y% teaspoon pepper. 2 tablespoons flour. Few grains cayenne. 4 teaspoon salt. 14 cups hot milk. 4 cup cheese cut in small pieces. Process: Melt ... From Fifty-Two Sunday Dinners, 1913, page 100. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Sauce on Bread |
2 qts. milk Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven. From Foods That Will Win the War and How to Cook Them, 1918, page 113. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cheese Souffle |
Two table-spoonfuls of butter, one heaping table-spoonful of flour, half a cupful of one cupful of grated cheese, three eggs, of salt, a speck Put the butter in a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 195. | |
| The White House Cook Book (1887) | Cheese Souffle |
MELT an ounce of butter in a saucepan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture gently ... From The White House Cook Book, 1887, page 246. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cheese Souffle |
Cook together four tablespoonfiils of butter and two tablespoonfuls of flour, into which have been sifted one-fourth a teaspoonful, each, of soda and mustard and a few ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 161. | |
| Fifty-Two Sunday Dinners (1913) | Cheese Souffle |
2 tablespoons butter. Y teaspoon paprika. 8 tablespoons flour. 4 cup scalded milk. 1% teaspoon salt. Y4 cup grated American cheese. Y% teaspoon ground mustard. Yolks ... From Fifty-Two Sunday Dinners, 1913, page 62. | |
| Aunt Sammy's Radio Recipes (1927) | Cheese Souffle |
1^ cups bread crumbs. ^ pound American cheese. Put the bread crumbs and milk together in the double boiler, and heat to the scalding point. Grate the cheese, or shave it ... From Aunt Sammy's Radio Recipes, 1927, page 28. | |
| Mrs. Hale's New Cook Book (1857) | Cheese Sound.—Wash |
in warm whey, when you any, and wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar bring it forward. a whole is cut, the should be ... From Mrs. Hale's New Cook Book, 1857, page 470. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cheese Stars |
Roll paste to one-fourth inch in thickness and sprinkle one-half with grated cheese seasoned with salt and cayenne. Fold, press edges firmly together, fold again, pat, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 200. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Sticks |
Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese seasoned with salt an<l cayenne, and bake until delicately browned. From The Boston Cooking-School Cook Book, 1896, page 187. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cheese Straws |
A little cayenne 3 ounces of grated Parmesan A little salt Mix the cayenne, and and moisten with the egg; work all into a smooth paste. a board, one-eighth of an thick, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 379. | |
| Aunt Babette's Cook Book (1889) | Cheese Straws |
Take a quarter of a pound of puff paste and half an ounce of Parmesan cheese, grated veryfine, and a little salt. Sprinkle the cheese and salt over the paste and roll it ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 253. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cheese Straws |
Roll piecrust dough the same thickness as for pies. Cut in strips from six to ten inches wide and cut the strips into straws or sticks a quarter of an inch in width. Lay ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 250. | |
| Larkin Housewives' Cook Book (1915) | Cheese Straws |
Two and one-half cups pastry flour, one and one-half teaspoons cup water, one-half pound cheese (put through food-chopper) one paprika, two-thirds cup shortening. From Larkin Housewives' Cook Book, 1915, page 101. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese Straws |
1 cup stale bread Make into dough; roll 4 inch thick. Cut into strips 6 inches long and 4 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with ... From Foods That Will Win the War and How to Cook Them, 1918, page 113. | |
| Aunt Sammy's Radio Recipes (1927) | Cheese Straws |
1 cup grated cheese. teaspoon cayenne. 3 tablespoons water. Cut the flour, salt, fat, and one-half of the cheese together with a biscuit cutter until the mass is well ... From Aunt Sammy's Radio Recipes, 1927, page 72. | |
| Rumford Complete Cook Book (1908) | Cheese Tartlets |
2 small eggs. W cup milk. Beat the butter to a cream, add the bread crumbs alternately the well-beaten in the cheese, and then add the milk and baking powder. Line small ... From Rumford Complete Cook Book, 1908, page 129. | |
| Aunt Sammy's Radio Recipes (1927) | Cheese Toast |
1 pound.American cheese. 1 cup rich milk or cream. drops tabasco, or a few grains of ca\-enne pepper. fiour mixed tablespoons water. A little onion juice, H teaspoon ... From Aunt Sammy's Radio Recipes, 1927, page 29. | |
| Rumford Complete Cook Book (1908) | Cheese Toast Sandwiches |
A little cayenne. 1 tablespoon cream. Rounds of bread. Put the cheese in a bowl with the cream and seasonings, adding more cream if necessary to form a Spread this ... From Rumford Complete Cook Book, 1908, page 216. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cheese with Red Peppers |
two add chopped pepper, one half tablespoon chopped onion, one fourth cup grated cheese, one fourth cup cream, four eggs slightly beaten. Cook until well blended and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 364. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cheese with Tomato and Corn |
2 cups grated cheese 3 cup cooked corn + cup pimento 4+ cup tomato purée 1 egg Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, ... From Foods That Will Win the War and How to Cook Them, 1918, page 58. | |
| The Cook's Own Book (1832) | Cheese, Boiled |
Grate a quarter put it a sauce pan, widi a bit of butter the size of a nutmeg, and half a tea-cupful of milk, stir it over the fire till it boil, and then add a ... From The Cook's Own Book, 1832, page 92. | |
| The Cook's Own Book (1832) | Cheese, Cake of |
Take about the fourth part of a close, fat Brie cheese, pound and rub it through a sieve; mix it a pint and a half of flour; lay it on the board, make a hole in die ... From The Cook's Own Book, 1832, page 92. | |
| The Picayune Creole Cook Book (1901) | Cheese, Grated |
Break the eggs into a saucepan, add the butter, the grated cheese, a little salt and pepper. Place the saucepan on a hot fire, stir the mixture around and around till ... From The Picayune Creole Cook Book, 1901, page 179. | |
| The Cook's Own Book (1832) | Cheese, Pounded |
Cut a pound of good mellow cheese add to it two, and if the cheese is dry, ounces of fresh butter; (xmnd, and rub them it is When cheese is dry, and for those whom is ... From The Cook's Own Book, 1832, page 93. | |
| Housekeeping in Old Virginia (1879) | Cheese-cake Pudding |
Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together. Beat the eggs light, mix all the ingredients ... From Housekeeping in Old Virginia, 1879, page 396. | |
| California Mexican-Spanish Cook Book (1914) | Chiles Stuffed With Cheese |
Mix half cup bread wet with one-half cup tomatoes and one-half cup Queso Mexicano (a Mexican cheese), tablespoon onion, one-half button garlic, tablespoon parsley, salt, ... From California Mexican-Spanish Cook Book, 1914, page 107. | |
| Common Sense in the Household (1871) | Chinese Bird's-Nest of Eggs |
Make a white sauce as follows: Stew half a pound of lean veal, cut into strips, with a large sjirig of parsley, in a qi;art of water, until the meat is in rags, and the ... From Common Sense in the Household, 1871, page 256. | |
| Chinese-Japanese Cook Book (1914) | Chinese Omelette with Herbs |
Four eggs; one half a minced onion; four sticks of celery; four ounces of pork; one dessert-spoonful of syou; one half teaspoonful of salt. Beat four eggs well; have ... From Chinese-Japanese Cook Book, 1914, page 64. | |
| Chinese-Japanese Cook Book (1914) | Chinese Scrambled Eggs |
One half teaspoon of sweet lard; one onion; five eggs; one teaspoonful of salt; dash of cayenne pepper or black Put half a tablespoonful of lard in frying pan and when ... From Chinese-Japanese Cook Book, 1914, page 65. | |
| The Picayune Creole Cook Book (1901) | Chocolate Ice Cream With Eggs |
Créme Glacée au Chocolat. 4 Ounces of Chocolate. 6 Ounces of Sugar. 1 Pint of Milk. 8 Yolks of Eggs. Dissolve the chocolate in a little water, and add it to the boiling ... From The Picayune Creole Cook Book, 1901, page 324. | |
| Aunt Babette's Cook Book (1889) | Chocolate Icing Without Eggs |
Boil chocolate with very little water and sugar until thick. It must harden on the spoon when cool. Flavor with vanilla and spread. Set in a very warm place to harden. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. | |
| The International Cook Book (1906) | Chocolate Omelette |
1113. CRAB MEAT, MARYLAND Place one and a half pounds very fresh crab-meat flakes in a frying pan with half gill good sherry; season with a teaspoon salt, two saltspoons ... From The International Cook Book, 1906, page 340. | |
| The International Cook Book (1906) | Chocolate Omelette with Kirsch |
2957. CHOCOLATE OMELETTE WITH KIRSCH Place in a saucepan two ounces grated chocolate with a tablespoon water and stir on fire with wooden spoon until thoroughly melted. ... From The International Cook Book, 1906, page 900. | |
| The Jewish Manual (1846) | Chorisa Omelette |
* Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced chorisa; this omelette must be lightly fried on both ... From The Jewish Manual, 1846, page 129. | |
| Modern American Drinks (1895) | Cider Egg-Nogg |
fine sugar, one egg in mixing-glass half-full fine ice; fill with cider strain into long punch-glass, a little grated nutmeg This drink is also known as General Harrison Egg-Nogg. From Modern American Drinks, 1895, page 58. | |
| Boston School Kitchen Text-Book (1887) | Coddled or Poached Eggs |
}^ c. milk, scalded. 1 ssp. 1 egg. y2 ssp. pepper. 1 tsp. butter. the egg add hot it is quite hot, on toast or From Boston School Kitchen Text-Book, 1887, page 89. | |
| Simple Italian Cookery (1912) | Codfish with Egg Sauce |
Take one pound of salt codfish. Boil it and remove the skin and bones. Then fry lightly in butter, adding chopped-up parsley, salt, and pepper. Stir about constantly, ... From Simple Italian Cookery, 1912, page 47. | |
| The Cook's Own Book (1832) | Coffee Eggs |
let it rest to as usual, and sweeten it with sugar according to discretion; up six about four cups of coffee, and it; this into little moulds in the form of eggs, or of ... From The Cook's Own Book, 1832, page 322. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Souffl§ |
1}^ cups coffee infusion }£ teaspoon salt }4 cup milk 3 eggs ^ cup sugar }^ teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee infusion, milk, one-half of the ... From The Boston Cooking-School Cook Book, 1896, page 494. | |
| Larkin Housewives' Cook Book (1915) | Coflee Cleared with Egg |
For six cups of boiled coffee mix three-fourths cup ground coffee, one-third of the white of an egg and one-half cup cold water in the coffee-pot. Pour over this one ... From Larkin Housewives' Cook Book, 1915, page 124. | |
| Aunt Babette's Cook Book (1889) | Cold Egg Wine |
To each glass of wine allow one egg, beat up, and add sugar to taste. Add wine gradually and grated nutmeg. Beat whites separately and mix. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 526. | |
| The White House Cook Book (1887) | Cold Eggs for a Picnic |
THIS novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks ... From The White House Cook Book, 1887, page 253. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Consomml with Eggs |
2 quarts consommd Poach eggs in salted water. Place in a tureen and pour hot consomme over them. From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. | |
| The Picayune Creole Cook Book (1901) | Consommé With Poached Eggs |
Consommé aur Oeufe Pochés 3 Quarts of Consommé or Bouillon. Break the eggs and drop them one by one into boiling salted water being careful not to allow the water to ... From The Picayune Creole Cook Book, 1901, page 30. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn and Egg Souffle |
Y2 c white corn meal 1 tbsp butter substitute Cook in double boiler to mush consistency. Remove, cool and add 3 stiff egg whites Dash paprika 2 tbsp grated cheese Bake ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 32. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Corn Egg Bread |
Two eggs, one pint of meal, half pint of sour milk, one teaspoonful of soda, beat eggs very one tablespoonful of melted lard or butter, mix all together, well stirred or ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 17. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn OMELET |
Take six ears corn, grate or cut the kernels fine, add four eggs, a table-spoon of flour, a cup of milk; season with pepper and salt, and bake half an hour.—Mrs. Frank Stahr, Lancaster, Pa. From Buckeye Cookery and Practical Housekeeping, 1877, page 127. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Corn Omelet |
One pint of cold boiled corn, four eggs, half a cupful of one teaspoonful and a a three table-spoonfuls of butter. eggs, and add to the Fry a omelet. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 376. | |
| The Corn Cook Book (1918) | Corn Omelet |
separately hot IJ^ tablespoons 1 cup cut from thecob or canned corn Beat the yolks thick and light; add salt, pepper, sugar, corn and hot water; beat well. Whip whites ... From The Corn Cook Book, 1918, page 51. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Cheese Sticks |
2 tablespoons grated cheese teaspoons baking I j^ cups com meal ^2 cup wheat flour I tablespoon melted butter Sift together the corn meal, flour, salt, and baking powder. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 33. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Mush and Cheese |
Make a mush with i cup corn meal. it is done, add }4 cup grated cheese and leave pan over fire only until cheese melts. Serve at once. The cheese in this mush takes the ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. | |
| Housekeeping in Old Virginia (1879) | Corn-starch Cheese Cakes |
Juice and rind of three lemons, three cupfuls water, three cupfuls sugar, three eggs, three tablespoonfuls corn starch, two tablespoonfuls butter. Boil the water, mix ... From Housekeeping in Old Virginia, 1879, page 422. | |
| Common Sense in the Household (1871) | Cottage Cheese |
Heat spur milk the whey rises to the top. it otF, put the curd in a bag and let it drip six hours, without squeezing it. Put in a wooden bowl, chop fine with a wooden ... From Common Sense in the Household, 1871, page 268. | |
| Housekeeping in Old Virginia (1879) | Cottage Cheese |
When the tea-kettle boils, pour the water into a pan of " loppered " milk. It will curd at once. Stir it and turn it into a colander, pour a little cold water over it, ... From Housekeeping in Old Virginia, 1879, page 76. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cottage Cheese |
1 quart thick sour milk, 1 saltspoonful salt. 1 teaspoonful butter. 1 tablespoonful cream. Place the milk in a pan on the back of the stove, and scald it until the curd ... From Mrs. Lincoln's Boston Cook Book, 1884, page 309. | |
| The White House Cook Book (1887) | Cottage Cheese |
PUT a pan of sour or loppered milk on the stove or range where it is not too hot; let it scald until the whey rises to the top (be careful that it does not boil, or the ... From The White House Cook Book, 1887, page 245. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cottage Cheese |
Place a panful of clabbered milk over a pan of hot water. Let it heat slowly till the curd separates; do not allow to boil or it will be tough. Strain through a cloth ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 94. | |
| Fifty-Two Sunday Dinners (1913) | Cottage Cheese |
Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from ... From Fifty-Two Sunday Dinners, 1913, page 128. | |
| Mary Elizabeth's War Time Recipes (1918) | Cottage Cheese |
Cottage cheese we are urged by the Government to use in place of cream cheese. It is easily made at home from milk or cream that has become sour and might otherwise not ... From Mary Elizabeth's War Time Recipes, 1918, page 197. | |
| War Economy in Food (1917) | Cottage Cheese and Nut Loaf |
1 cup cottage cheese. | teaspoon pepper. 2 tablespoons chopped onion. butter meat clripping,s or vegetable oils. cup nut meats (use those locally. grown). 1 cup stale ... From War Economy in Food, 1917, page 27. | |
| Aunt Babette's Cook Book (1889) | Cottage Cheese Cake |
Line deep cake-pans or pie-plates with a very thin layer of rich coffee cake dough, and let it rise in a warm place until you have prepared the cheese. Add a cup of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 381. | |
| The Boston Cooking-School Cook Book (1896) | Cottage Cheese I |
Heat one quart. sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour ... From The Boston Cooking-School Cook Book, 1896, page 400. | |
| The Boston Cooking-School Cook Book (1896) | Cottage Cheese II |
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with a fork to break curd, turn into a bag ... From The Boston Cooking-School Cook Book, 1896, page 401. | |
| Directions for Cookery, in Its Various Branches (1837) | Cottage Cheese—this |
is that preparation of milk vulgarly called Smear Case. Take a pan of milk just began to turn sour; cover set it by the fire till it becomes a curd. Pour off the whey ... From Directions for Cookery, in Its Various Branches, 1837, page 386. | |
| The International Cook Book (1906) | Country Captain Eggs, Belle Helene |
• Baba au Rhum (687) 1887. COUNTRY CAPTAIN Cut the head and feet off a tender three-pound chicken. Singe, draw and cut it in twelve even pieces. Heat two tablespoons ... From The International Cook Book, 1906, page 576. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cowslip-and-Cream-Cheese Salad |
Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish. Chop fine, season to taste salt and paprica, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. | |
| The Boston Cooking-School Cook Book (1896) | Crackers and Cheese |
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers. Note. Cream cheese is very acceptable served with zephyrettes or ... From The Boston Cooking-School Cook Book, 1896, page 400. | |
| Common Sense in the Household (1871) | Cream Cheese |
Stir a little salt into a pan of " loppered " cream. into a linen bag, and let it days, changing the bag every day. Then pack into a wooden cup or mould with holes in ... From Common Sense in the Household, 1871, page 268. | |
| The National Cookery Book (1876) | Cream Cheese |
od cream until it is sour and very it a tablespoonful of Lay a piece of sieve, so as to draw the cheese out in the ve on a dish, pour in the cream and let pouring off ... From The National Cookery Book, 1876, page 351. | |
| The Picayune Creole Cook Book (1901) | Cream Cheese |
Fromage @ la Créme Cream Cheese is always made from clabbered milk. The Creoles place this clabber in a long bag of muslin and put to drain, the bag being tied tightly ... From The Picayune Creole Cook Book, 1901, page 199. | |
| The Southern Cookbook (1912) | Cream Cheese |
Put five quarts of strippings, that is the last of the milk, into a pan, with two of rennet. When the cind is come, strike it down two or three times with a skimmingjust ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 109. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Creamed Eggs |
six eggs twenty minutes. Make one pint of cream Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then whites of the eggs, cut in thin ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 378. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamed Eggs |
; add two tablespoon flour, one salt, few grains cayenne, one cup Cook until thick, add two &gg yolks and six hardcooked eggs, cut in pieces, and serve hot on toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 365. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Creamed Eggs for Luncheon |
One-half dozen hard boiled eggs cut in halves. Make a white sauce as fol¬ lows: Two teaspoons of butter, two level tablespoons of flour; melt butter and stir in flour, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 126. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamy Omelet |
I teaspoon pepper flour, milk, and yolks of eggs, beaten lemon-colored and thick. Beat whites cut, and fold into first mixture; add seasonings; pour into buttered pan, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 143. | |
| The Picayune Creole Cook Book (1901) | Creole Omelet |
Omelette @ la Oréole 6 Fine, Ripe Tomatoes. 2 Onions. ss. 2 Tablespoonfuls of Minced Ham. Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, ... From The Picayune Creole Cook Book, 1901, page 180. | |
| Mrs. Hale's New Cook Book (1857) | Cupped Eggs.—Put |
a spoonful of very nice high-seasoned Drown gravy into each cup; set the cups in a sauce-pan of boil From Mrs. Hale's New Cook Book, 1857, page 290. | |
| The Italian Cook Book (1919) | Curled Omelet |
(Frittata in riccioli) Boil a bunch of spinach and rub it through a sieve. Beat two eggs, season with salt and pepper and mix with them enough spinach to make the eggs ... From The Italian Cook Book: The Art of Eating Well, 1919, page 51. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curried Eggs |
(See cut facing page i86.) 6 eggs, cooked, in water just 2 tablespoonfuls of flour, or below the boiling-point, of cornstarch. % a cup of stock (fish, veal % a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 269. | |
| Rumford Complete Cook Book (1908) | Curried Eggs |
1 very small onion. 2 tablespoons butter or drippings. 1 tablespoon % sour apple or a teaspoon of lemon juice. 1% cups water, stock or curry powder. Hard cook the eggs, ... From Rumford Complete Cook Book, 1908, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Curried Eggs I |
3 " hard-boiled *' eggs ^ teaspoon salt 2 tablespoons butter M teaspoon curry powder 2 tablespoons flour i^ teaspoon pepper 1 cup hot milk Melt butter, add flour and ... From The Boston Cooking-School Cook Book, 1896, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Curried Eggs II |
4 " hard-boiled " eggs 1 teaspoon curry powder 1^ tablespoon finely chopped onion 3^ teaspoon paprika 2 tablespoons flour 1}^ cups scalded milk }^ cup cooked rice Chop ... From The Boston Cooking-School Cook Book, 1896, page 139. | |
| The New England Cook Book (1905) | Curried Eggs.—Boil |
six or fresh eggs quite hard, and put them aside until they are cold. Mix well together from two to three ounces of good butter, and from three to four dessertspoonfuls ... From The New England Cook Book, 1905, page 151. | |
| Mrs. Hale's New Cook Book (1857) | Custard—Potato—Peach— Cocoa-nut— Cheese Cakes—Puffs |
The art of making paste requires a good memory, practice, and dexterity; for, it is principally from the method of mixing the various ingredients of which it is ... From Mrs. Hale's New Cook Book, 1857, page 294. | |
| The Creole Cookery Book (1885) | Damson Cheese |
Boil the fruit in a sufficient quantity of water to cover it; strain the pulp through a very coarse sieve; to each lb. add 4 ounces of sugar; boil it till it begins to ... From The Creole Cookery Book, 1885, page 179. | |
| The Southern Cookbook (1912) | Damson Cheese |
or boil the in a stone jar in a of water, or on a hot hearth. Pour off some of the juice, and to every two pounds of fruit weigh half of sugar. Set the fruit in let it ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. | |
| Larkin Housewives' Cook Book (1915) | Delicate Eggs |
Lightly toast two slices of bread, spread with butter, trim off the crust. Beat the whites of two eggs until quite light, spread on the toasted bread, drop the yolks in ... From Larkin Housewives' Cook Book, 1915, page 52. | |
| Housekeeping in Old Virginia (1879) | Demon Cheese Cakes |
Mix and gently melt four ounces of sugar and four ounces of butter; add yolks of two eggs, white of one; grated rind of three lemons, juice of one and a half lemon, one ... From Housekeeping in Old Virginia, 1879, page 422. | |
| Housekeeping in Old Virginia (1879) | Demon Cheese Cakes |
Yolks of eight eggs or yolks of five and whites of three, onehalf pound sugar, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry — Miss D. D. From Housekeeping in Old Virginia, 1879, page 422. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Deviled Eggs |
1 large teaspoon ful of French mustard 2 heaping tablespoon mis of cold boiled ham or tongue i tablespoonful of olive oil Cover the eggs with warm water, and boil ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. | |
| Rumford Complete Cook Book (1908) | Deviled Eggs |
% teaspoon paprika or 2 tablespoons tomato catsup. 2 tablespoons Worcestershire sauce. Put together in the chafing-dish and heat all the except the to the point and add ... From Rumford Complete Cook Book, 1908, page 214. | |
| The New England Cook Book (1905) | Deviled Eggs.—Boil |
the eggs hard, remove the shell, and cut in two as preferred. Remove the yelks, and add to them, salt, cayenne pepper, melted butter, and mixed mustard to; then stuff ... From The New England Cook Book, 1905, page 153. | |
| Common Sense in the Household (1871) | Devilled Eggs |
Boil six or eight eggs hard; leave in cold water until they are cold; cut in halves, slicing a bit oflf the bottoms to make them stand upright, a la Columbus. From Common Sense in the Household, 1871, page 258. | |
| The International Cook Book (1906) | Devilled Poached Eggs |
Small Steaks, Maitre d 'Hotel (172) Lemon Cakes (577) 2788. DEVILLED POACHED EGGS Have three quarts boiling water in saucepan with two tablespoons vinegar and tablespoon ... From The International Cook Book, 1906, page 877. | |
| Aunt Babette's Cook Book (1889) | Dipped in Eggs |
Beat up a dozen eggs, very light; add salt and soak the matzos in the beaten egg. (It is much better to soak the matzos in milk first then in the beaten egg.) In the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 539. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Drawn Butter Egg Sauce |
Cook together, until well mixed, a tablespoon each of butter and flour. Add a cup of the water in which the fish boiled. Simmer five minutes, season highly with salt and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 242. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Dropped Eggs |
Have ready a pan of boiling water, and break the eggs, holding it very close to the water. Drop in very slowly, that the yolk may not break. Witha large spoon dip the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 91. | |
| The Appledore Cook Book (1872) | Dropped Eggs |
• Turn a quart of boiling water into a basin with one spoonful of Break the eggs one at a time into a saucer; dip one side of the saucer into the water and let the eggs ... From The Appledore Cook Book, 1872, page 204. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dropped Eggs |
Have one quart of boiling water and one of in a the eggs, one by one, into a saucer, and slide caretully into the the is and lift out a griddle-cake turner and place on toasted bread. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 377. | |
| The Boston Cooking-School Cook Book (1896) | Dropped Eggs |
Have ready a frying-pan two-thirds full of boiling salted water, allowing one-half tablespoon salt to one quart of water. Put two or three buttered muffin rings in the ... From The Boston Cooking-School Cook Book, 1896, page 133. | |
| Common Sense in the Household (1871) | Dropped or Poached Eggs |
Strain some boiling water into a frying-pan, whicli must also be perfectly clean. The least impurity will mar whiteness the water boils, break the eggs separately into a ... From Common Sense in the Household, 1871, page 254. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Dropped or Poached Eggs on Toast |
Toast a slice of bread for each egg, and trim neatly, or cut with a round cutter before toasting. Have a very clean shallow pan nearly full of salted and boiling water. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 225. | |
| Boston School Kitchen Text-Book (1887) | Dropped or Poached Eggs on Toast |
Toast a slice of bread for each egg and trim neatly. a clean shallow pan nearly full of salted Eemove all the scum and let the water simmer. From Boston School Kitchen Text-Book, 1887, page 243. | |
| The Party Book (Dennison) (c. 1910s-1920s) | Easter Eggs and Bunnies |
Children adore a Bunny Party whether it be at Easter or at any other time throughout the year. Crepe paper No. E728 offers great decorative opportunities. It may be used ... From The Party Book (Dennison), c. 1910s-1920s, page 11. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Egg and Bread Crumbing |
Hints on saving bread crusts and stale pieces, for egg and bread crumbing, are given on page 75. The crumbs should be sifted through a fine sieve. For fish or meat mix a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 43. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg and Milk Punch |
1 egg 1 tablespoon whiskey or brandy I cup mUk 2 teaspoons sugar Beat yolk; add milk, liquor and sugar, pour into glass; add weU-beaten white of egg, stir lightly, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 373. | |
| The Cook's Own Book (1832) | Egg Balls |
four eggs for ten minutes, and put diem into cold water; when are quite cold, put the the yolk of a raw egg, a teaspoonful of flour, same of chopped ns much salt as will ... From The Cook's Own Book, 1832, page 116. | |
| The Jewish Manual (1846) | Egg Balls |
Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw ege, form the paste into very small balls, and throw them into boiling water for a ... From The Jewish Manual, 1846, page 65. | |
| Mrs. Owen's Illinois Cook Book (1871) | Egg Balls |
Take the yelks of six hard boiled eggs; pound them in a mortar, together with a salt, one dessertof flour, / and a small of pepper. When a smooth, but stiif paste is ... From Mrs. Owen's Illinois Cook Book, 1871, page 124. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Egg Balls |
Boil four eggs twenty minutes; put tliem in cold water. When cool, cut carefully through the white, and remove the yolks whole. They may be served in the soup whole or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 160. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg Balls |
1 raw egg yolk 1 white of egg or sifted cracker crumbs Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. the size of a walnut, dip in slightly ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. | |
| Fifty-Two Sunday Dinners (1913) | Egg Balls |
1 hard cooked egg. Few drops onion juice. Y% teaspoon salt. 1 teaspoon thick cream. - Few grains pepper. 4 teaspoon finely chopped parsley. Process: Mash yolk, rub ... From Fifty-Two Sunday Dinners, 1913, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Egg Balls I |
Yolks 2 " hard-boiled " eggs Few grains cayenne 3^ teaspoon salt % teaspoon melted butter Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make ... From The Boston Cooking-School Cook Book, 1896, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Egg Balls II |
1 " hard-boiled " egg Few grains cayenne y^ teaspoon salt 1 teaspoon heavy cream J^ teaspoon finely chopped parsley Rub yolk through a sieve, add white finely chopped, ... From The Boston Cooking-School Cook Book, 1896, page 188. | |
| Mrs. Hale's New Cook Book (1857) | Egg Balls.—Beat |
in a mortar 3 hard-boiled yolks of eggs 1 raw; in a salt, and make the paste into balls. Both forcemeat and egg balls are much used for savory pies and made dishes. From Mrs. Hale's New Cook Book, 1857, page 147. | |
| Aunt Babette's Cook Book (1889) | Egg Barley |
Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater. Spread on a large platter to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 147. | |
| The New England Cook Book (1905) | Egg Baskets.—Boil |
quite hard as many eggs as will be needed. Put into cold water till cold, then cut neatly into halves with a thin, sharp knife; remove the yelk and rub to a paste with ... From The New England Cook Book, 1905, page 150. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Egg Biscuit |
i quart of flour 5 tablespoonfuls of butter (five ounces) Mix the flour, sugar, salt and baking-powder together, and then sift. Rub the butter into this, and then add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 354. | |
| The White House Cook Book (1887) | Egg Biscuit |
SIFT together a quart of dry flour and three heaping teaspoonfuls of baking powder. Rub into this thoroughly a piece of butter the size BREAD-BISCUITS, BOLLS, MUFFINS, ... From The White House Cook Book, 1887, page 276. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg Biscuits |
Sift a pint and a half of flour, add a teaspoon of salt, a tablespoon of sugar, two beaten eggs, a tablespoon of lard and half a pint of sweet milk to which has been ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 40. | |
| Larkin Housewives' Cook Book (1915) | Egg Biscuits |
Sift together two cups flour, two teaspoons baking powder, oneone Add one melted butter to one-half cup milk and one egg beaten lightly. Mix with a spatula, handle as ... From Larkin Housewives' Cook Book, 1915, page 62. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Egg Bolls |
One quart of flour, half tablespoonful of butter, two eggs lightly beat, half tea-cup of sweet yeast, half teacup of water, one teaspoonful of salt. Mix as a sponge, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 15. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Egg Canapeis |
Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. | |
| The International Cook Book (1906) | Egg Cocotte, Espagnole |
Sliced Ham, Sautd Hashed Brown Potatoes (50) 1034. EGG COCOTTE, ESPAGNOLE Prepare a Creole sauce, as per No. 507, and divide it into six cocotte dishes evenly. Carefully ... From The International Cook Book, 1906, page 317. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Egg Cookery |
Eggs and milk must be used more as meat recipes are decreased. Use eggs as main of the meal and by combinations make the egg'6 "spend" as far as possible. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 31. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg Cordial |
X egg white 1 teaspoon sugar 1 tablespoon brandy or wine 2 tablespoons cream Beat white until frothy; add cream and continue beating; add remaining ingredients and serve immediately. From Lowney's Cook Book, Illustrated in Colors, 1907, page 373. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg Cream |
Two eggs, two tablespoons of sugar, juice and grated rind of half a lemon. Separate yolks from whites of eggs and beat with sugar in bowl until both are well mixed, then ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Egg Custard |
Yolks 2 eggs Few grains salfc. 2 tablespoons milk Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; ... From The Boston Cooking-School Cook Book, 1896, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Egg Custard for Decorating |
Separate yolks from whites of two eggs. Beat yolks slightly, add two tablespoons milk and few grains salt. Strain into a buttered cup, put on a saucepan, surround with ... From The Boston Cooking-School Cook Book, 1896, page 450. | |
| Rumford Complete Cook Book (1908) | Egg Dumplings |
1 egg. 8 tablespoons milk. y3 cup nour. the egg light, add the mix. Sift together flour, salt and baking powder, and add the egg and milk to these to form a heavy ... From Rumford Complete Cook Book, 1908, page 131. | |
| Aunt Babette's Cook Book (1889) | Egg Dumplings for Soups |
Rub the yelks of two hard-boiled eggs to a smooth paste, add a little salt and graded nutmeg and a speck of butter. Add the beaten whites of two eggs and just enough ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Egg Farci I |
Cut * * hard-boiled " eggs in halves, crosswise. Remove yolks, and put whites aside in pairs. Mash yolks, and add equal amount of cold cooked chicken or veal, finely ... From The Boston Cooking-School Cook Book, 1896, page 140. | |
| The Boston Cooking-School Cook Book (1896) | Egg Farci II |
Clean and chop two chickens' livers, sprinkle with onion juice, and saute in butter. Add the yolks of four ''hardboiled " eggs rubbed through a sieve, one teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 141. | |
| Modern American Drinks (1895) | Egg Flip |
One fresh egg, one tablespoonful fine sugar, one jigger sherry in a mixing-glass half-full fine ice; strain into thin glass, grate nutmeg From Modern American Drinks, 1895, page 65. | |
| The White House Cook Book (1887) | Egg Flip, or 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, pour it back and forth several times to ... From The White House Cook Book, 1887, page 508. | |
| The American Frugal Housewife (1829) | Egg Gruel |
is at once food and medicine. Some people have very great faith in its efficacy in cases of chronic dysentery. It is made thus: a pint of new miik; beat four new-laid' ... From The American Frugal Housewife, 1829, page 39. | |
| Presbyterian Cook Book (1873) | Egg Gruel |
Beat the yolk of one egg with one tablespoonful sugar; pour one teaeupful of boiling water on it; add the white of the egg beaten to a froth, with any seasoning or spice ... From Presbyterian Cook Book, 1873, page 156. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Egg Gruel |
1 egg (yolk beaten well). 1 cup hot milk.. 1 teaspoonful sugar. White of egg, beaten till foamy. Flavor with nutmeg or lemon. Good for a violent cold. if taken very hot after retiring. From Mrs. Lincoln's Boston Cook Book, 1884, page 431. | |
| The White House Cook Book (1887) | Egg Gruel |
BEAT the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it, add the white of an egg, beaten to a froth, with any seasoning or ... From The White House Cook Book, 1887, page 554. | |
| La Cuisine Creole (1885) | Egg Kisses |
Four whites of eggs, one-half pound powdered sugar; beat well and bake quickly. Flavor with ex¬ tract of rose or lemon. From La Cuisine Creole, 1885, page 161. | |
| The Kansas Home Cook-Book (1874) | Egg Lemonade |
A. B. S. White of one egg, one tablespoon pulverized sugar, half of a fresh lemon, one goblet grateful in inflammation of lungs, stomach or bowels. From The Kansas Home Cook-Book, 1874, page 260. | |
| Aunt Babette's Cook Book (1889) | Egg Lemonade |
Grate over the sugar the peel of half the lemons you intend to use, and squeeze the lemons into it with a squeezer. Then beat up as many eggs as you intend glasses of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 518. | |
| Modern American Drinks (1895) | Egg Lemonade |
ice, the juice of a lemon, one sugar, one egg, water; shake well, and strain, or leave on ice and serve with straws. From Modern American Drinks, 1895, page 79. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Egg Lemonade |
I egg. Juice of 2 lemons. 4 tablespoonfuls of sugar. 2 cups of water. Method.— Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg Lemonade |
Boil together two cups of sugar and three cups of water ten minutes. Add the grated rind of one lemon and the juice of three. Allow this to cool, and at serving time add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 48. | |
| The Jewish Manual (1846) | Egg Marmalade |
Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched and pounded; let it cool, and ... From The Jewish Manual, 1846, page 150. | |
| Daly's Bartenders' Encyclopedia (1903) | Egg Milk Punch |
i-^ wine glass of fresh egg. Fill the glass with milk and put in fine ice. Shake well, strain into a large bar grate a little nutmeg on top, and serve with From Daly's Bartenders' Encyclopedia, 1903, page 104. | |
| Mrs. Owen's Illinois Cook Book (1871) | Egg Mince Pies |
Boil six eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked one pound, or more, if the eggs are large; the peel of one ... From Mrs. Owen's Illinois Cook Book, 1871, page 173. | |
| The International Cook Book (1906) | Egg Molet, Bermuda |
Broiled Salt Mackerel (511) Pig's Feet (434) Baked Potatoes (683) 2410. EGG MOLET, BERMUDA Finely ^lice two small Bermuda onions, place in a small saucepan with one ... From The International Cook Book, 1906, page 746. | |
| The Creole Cookery Book (1885) | Egg Muffins |
One pint of wheat flour, 1 pint of milk, 1 dessertspoonful of butter, 2 eggs and a little salt; beat the eggs light, and add the other ingredients, stirring them well ... From The Creole Cookery Book, 1885, page 112. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg Muffins |
3 tablespoons melted butter sift the dry ingredients. Add beaten yolks, butter and milk.; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. | |
| Larkin Housewives' Cook Book (1915) | Egg Muffins |
together two cups Larkin Bread Flour, one tablespoon sugar, two teaspoons baking powder, Add one egg well one cup milk and one tablespoon melted butter. Beat rapidly ... From Larkin Housewives' Cook Book, 1915, page 63. | |
| The White House Cook Book (1887) | Egg Muffins. |
ONE quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a ... From The White House Cook Book, 1887, page 283. | |
| The White House Cook Book (1887) | Egg Nog |
BEAT the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the egg, one glass of old ... From The White House Cook Book, 1887, page 508. | |
| Common Sense in the Household (1871) | Egg Nogg. »J* |
6 eggs—whites and yolks beaten separately and very I quart lich milk. ^ Clip of sugar. ^ pint best brandy. Flavor with nutmeg. Stir the yolks into the milk with the ... From Common Sense in the Household, 1871, page 501. | |
| Mrs. Owen's Illinois Cook Book (1871) | Egg Omelet, |
Take six eggs for each omelet, beat the yelks and whites separately; salt and pepper the yelks, and beat till they are very light; have the whites have a long handled ... From Mrs. Owen's Illinois Cook Book, 1871, page 121. | |
| The Woman Suffrage Cook Book (1886) | Egg Onaeleto |
Three eggs, two tablespoonfuls cream, and a pinch of salt and pepper. Butter omelet-pan first with beef suet, to prevent sticking, then put in a piece of butter the size ... From The Woman Suffrage Cook Book, 1886, page 36. | |
| The Jewish Manual (1846) | Egg Paste, Called in Modern Cookery Nouilles |
This is formed by making a paste of flour and beaten eggs, without either butter or water; it must be rolled out extremely thin and left to dry; it may then be cut into ... From The Jewish Manual, 1846, page 134. | |
| Presbyterian Cook Book (1873) | Egg Paxada |
Boil one handful of good raisins in one pint of water: toast a piece of bread nicely and cut it up into a bowl; beat one egg with a teaspoonful of and put the bread. ... From Presbyterian Cook Book, 1873, page 156. | |
| Modern American Drinks (1895) | Egg Phosphate |
A fresh egg in a mixing-glass fine ice, add half a tablespoonful fine sugar and one teaof acid phosphate. into a thin siphon or vichy. From Modern American Drinks, 1895, page 60. | |
| Housekeeping in Old Virginia (1879) | Egg Pie |
Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom. From Housekeeping in Old Virginia, 1879, page 245. | |
| The Virginia House-Wife (1824) | Egg Plant |
The purple ones are best, get them young ind fresh, pull out the stem, and parboil them to take off the Bitter taste; cut them in slices an inch thick, but do not peel ... From The Virginia House-Wife, 1824, page 147. | |
| Mrs. Owen's Illinois Cook Book (1871) | Egg Plant |
The best directions are as follows: Cut the plant across into thin slices, lay them in salt over night; in the morning take them from the brine, wash them and wipe each ... From Mrs. Owen's Illinois Cook Book, 1871, page 119. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Egg Plant |
Cut the plant into slices one third of an inch thick, without removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 328. | |
| La Cuisine Creole (1885) | Egg Plant |
Parboil egg plant, slice it and dip each piece in beaten egg and roll it in pounded cracker; then drop it in hot lard and fry brown. Season with salt and pepper. They ... From La Cuisine Creole, 1885, page 96. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg Plant |
Cut in slices one half inch thick. skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in Dry, dip in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 129. | |
| Chinese-Japanese Cook Book (1914) | Egg Plant |
One large egg plant; two cups of vinegar; one dessert-spoonful of mixed spices; one cup of sugar. Cut one large egg plant in slices (not too thin). Soak for two hours in ... From Chinese-Japanese Cook Book, 1914, page 69. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Egg Plant Stuffed |
Take out the inside of the plant and boil it in just enough to cover it for ten minutes, and then drain or press the all out through a cullender. Chop some ham tine, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 71. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Egg Plant. \ |
Cut the plant in slices, sprinkle them with salt and pepper, then dip them in egg and crumbs, and fry them quite brown in a little butter. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 86. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Egg Plums |
Pierce the skins of the plums with a large needle. Take a pound of sugar to a pound of plums; boil the sugar to a syrup, and put the plums in while it is hot; boil them ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 142. | |
| Larkin Housewives' Cook Book (1915) | Egg Rolls |
When the bread sponge is light, before you add flour to stiffen, take out two cupfuls and put into a mixing bowl. Pour two cups warm water or milk over one-half cup ... From Larkin Housewives' Cook Book, 1915, page 62. | |
| Housekeeping in Old Virginia (1879) | Egg Rusks |
Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill ... From Housekeeping in Old Virginia, 1879, page 49. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Egg Salad |
Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoon ful of tarragon vinegar, one tablespoon ful of onion one of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. | |
| The International Cook Book (1906) | Egg Salad |
Gateaux Religieuse (837) 2098. SHRIMPS WITH CREAM Shell one and a half pounds cooked shrimps and place them in a saucepan with one gill milk, one and a half gills cream, ... From The International Cook Book, 1906, page 644. | |
| The Boston Cooking-School Cook Book (1896) | Egg Salad I |
Cut six "hard-boiled" eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to ... From The Boston Cooking-School Cook Book, 1896, page 400. | |
| The Boston Cooking-School Cook Book (1896) | Egg Salad II |
Cut four "hard-boiled" eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely ... From The Boston Cooking-School Cook Book, 1896, page 400. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Egg Salad No |
Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with cream dressing, return to whites, and serve on a bed of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 207. | |
| The White House Cook Book (1887) | Egg Sandwiches |
HARD boil some very fresh eggs and when cold cut them into moderately thin slices and lay them between some bread and butter cut as thin as possible; season them with ... From The White House Cook Book, 1887, page 261. | |
| Aunt Babette's Cook Book (1889) | Egg Sandwiches |
Boil the eggs very hard and throw them immediately into cold water. When cold, remove the shells carefully and cut the eggs in half lengthwise and butter slightly. Lay ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 194. | |
| The Boston Cooking-School Cook Book (1896) | Egg Sandwiches |
Chop finely the whites of ^'hard-boiled" eggs; force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and nioisten with ... From The Boston Cooking-School Cook Book, 1896, page 634. | |
| The New England Cook Book (1905) | Egg Sandwiches.—Hard |
boil some fresh eggs, and, when cold, cut them into moderately thin slices, and lay them between slices of bread and butter cut thin, and season well with celery salt. ... From The New England Cook Book, 1905, page 152. | |
| Common Sense in the Household (1871) | Egg Sauce |
*J<« A good teacupful drawn butter. the yolks only of the eggs very fine, and beat into the hot drawn butter, salting to taste. This is used for boiled fowls and boiled ... From Common Sense in the Household, 1871, page 184. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Egg Sauce |
Boil four eggs a quarter of an hour; dip them in cold water to prevent them looking blue; ofip the shell, chop all the yolks and; stir them in melted From Mrs. Porter's New Southern Cookery Book, 1871, page 166. | |
| Housekeeping in Old Virginia (1879) | Egg Sauce |
Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme. — Mrs. jS. T. From Housekeeping in Old Virginia, 1879, page 213. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Egg Sauce |
Six hard-boiled eggs, chopped fine with a silver knife or spoon; half a cupful of boiling cream or milk, and the butter Make the sauce, add the boiling cream or milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 232. | |
| The Creole Cookery Book (1885) | Egg Sauce |
Melt 8 tablespoonfuls of butter and stir into it the yolks of 4 or 5 eggs, hard boiled, mashed very smooth, with a little cayenne pepper and salt. From The Creole Cookery Book, 1885, page 58. | |
| The Creole Cookery Book (1885) | Egg Sauce |
Melt 3 tablespoonfuls of butter, and stir into it the yolks of 5 hard boiled eggs; mash very smooth; add, also, a little cayenne pepper and salt.. From The Creole Cookery Book, 1885, page 60. | |
| The Creole Cookery Book (1885) | Egg Sauce |
Just before serving the chickens, take $ a pint of the chicken water; stew into it a dessertspoonful of butter, a tablespoonful of flour, and a little salt; set it on ... From The Creole Cookery Book, 1885, page 60. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Egg Sauce |
a Cream Sauce, and when finished add two hardthe whites chopped the pressed through a sieve. Serve with boiled poultry. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. | |
| Boston School Kitchen Text-Book (1887) | Egg Sauce |
Add to the drawn butter two or three hard boiled eggs, either chopped or sliced. From Boston School Kitchen Text-Book, 1887, page 234. | |
| The Picayune Creole Cook Book (1901) | Egg Sauce |
Sauce auw Ocufe 2 Chopped Hard-Boiled Eggs. 1 Bay Leaf, Minced Fine. inion. 6 Peppers. 2 Tablespoonfuls of Flour. 2 Tablespoonfuls of Butter. 1 Pint of Veal or Chicken ... From The Picayune Creole Cook Book, 1901, page 166. | |
| Fifty-Two Sunday Dinners (1913) | Egg Sauce |
4 tablespoons butter. 4 teaspoon salt. $ tablespoons flour. Yg teaspoon pepper. 1 cup boiling water. 4 hard-cooked eggs. - cup hot cream. Parsley finely chopped. ... From Fifty-Two Sunday Dinners, 1913, page 139. | |
| Larkin Housewives' Cook Book (1915) | Egg Sauce |
is made by adding two hard-boiled eggs, chopped fine, to one pint cream sauce. From Larkin Housewives' Cook Book, 1915, page 110. | |
| The Boston Cooking-School Cook Book (1896) | Egg Sauce I |
To Drawn Butter Sauce add two " hard-boiled " eggs cut in one-fourth inch slices. From The Boston Cooking-School Cook Book, 1896, page 325. | |
| The Boston Cooking-School Cook Book (1896) | Egg Sauce II |
To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice. From The Boston Cooking-School Cook Book, 1896, page 325. | |
| The White House Cook Book (1887) | Egg Sauce, or White Sauce |
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter. Place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt, and a ... From The White House Cook Book, 1887, page 176. | |
| Directions for Cookery, in Its Various Branches (1837) | Egg Sauce.—boil |
a of an Dip them into cold water to prevent their looking blue. off the shell. Chop the yolks of all, and the whites of two, and melted boiled poultry or fish. BREAD ... From Directions for Cookery, in Its Various Branches, 1837, page 169. | |
| The Boston Cooking-School Cook Book (1896) | Egg Souffle |
2 tablespoons butter 1 cup cream 2 tablespoons flour 4 eggs Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five ... From The Boston Cooking-School Cook Book, 1896, page 141. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg Timbale |
Six eggs beaten slightly, one level teaspoon of salt, one shake of pepper for each egg, one-half pepperspoon of red pepper, one and one-quarter cups of milk, a little ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 128. | |
| The Boston Cooking-School Cook Book (1896) | Egg Timbales |
1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour y^ teaspoon salt ^ cup milk 1^ teaspoon pepper 3 eggs Few grains celery salt Make a sauce of the ... From The Boston Cooking-School Cook Book, 1896, page 142. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Egg Timbales |
Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. | |
| Rumford Complete Cook Book (1908) | Egg Timbales |
2 tablespoons chopped 4 tablespoons milk or thin Earsley or chopped am. Tomato or white sauce. Beat the eggs just enough to thoroughly mix yolks and whites, add the ... From Rumford Complete Cook Book, 1908, page 108. | |
| The Cook's Own Book (1832) | Egg Toast |
of cream, some sugar, two or three macaroons |xinnded, w itli a fexv almonds, a little grated lemon, give them a boil; then add the yolks of eight and whites of three ... From The Cook's Own Book, 1832, page 117. | |
| The Creole Cookery Book (1885) | Egg Toast |
Take a glass of thick cream, a cup of white sugar, 3 macaroons pounded, with a few almonds, a little grated lemon; let it boil; then add the yolks of 8, and whites of 3 ... From The Creole Cookery Book, 1885, page 127. | |
| The White House Cook Book (1887) | Egg Toast |
BROWN a slice of bread nicely over the coals, dip it in hot water slightly salted, butter it, and lay on the top an egg that has been broken into boiling water, and ... From The White House Cook Book, 1887, page 557. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Egg Toast, or Bread Sautéd |
legg. 1 cup milk. 1 saltspoonful salt. 4 to 6 slices stale bread. Beat the egg lightly with a fork in a shallow puddingdish; add salt and milk. Soak the bread in this ... From Mrs. Lincoln's Boston Cook Book, 1884, page 100. | |
| The Woman Suffrage Cook Book (1886) | Egg Tomato |
Cut up one large tomato in a saucepan over the fire,.when it begins to stew break an egg into it, and stir the mixture until the egg is sufficiently cooked; add salt, ... From The Woman Suffrage Cook Book, 1886, page 58. | |
| Boston School Kitchen Text-Book (1887) | Egg Vermicelli |
Separate the yolk from the white of hard-boiled eggs. Chop the white fine, and mix it with a little hot milk or thin white sauce. Season with salt and pepper, pour it on ... From Boston School Kitchen Text-Book, 1887, page 244. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg Water |
Stir the whites of two eggs in a half glass of ice water. Add salt or sugar to taste. This is especially good for bowel troubles. From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| The Cook's Own Book (1832) | Egg Wine |
Beat up an egg, mix with it a spoonful of cold water; set on the fire a glass of xvhite wine, l:tss.-ii'/ar, and nutmeg. it Ixiils, |x>ur a little of it to the p^g by ... From The Cook's Own Book, 1832, page 117. | |
| The Jewish Manual (1846) | Egg Wine |
Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until it thickens; this, with toast, ... From The Jewish Manual, 1846, page 212. | |
| The Southern Cookbook (1912) | Egg Wine |
Beat an egg, mix it with a spoonful of cold water, set on the a glass of white wine, of water and and nutmeg. it boils, pour a little of it to the egg by degrees, the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Egg with White Sauce for Luncheon—cut |
stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay ... From Good Things to Eat, as Suggested by Rufus, 1911, page 58. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Egg- Muffins |
To one quart of milk add four eggs well beaten, a lump of butter size of an egg and a in a j^int of; let them stand till perfectly light and bake in tin rings on a griddle. From Mrs. Porter's New Southern Cookery Book, 1871, page 192. | |
| Common Sense in the Household (1871) | Egg-baskets |
Eggs, boiled '' breaded " Chinese bird's nest of. " devilled " di'opped or poached. " " fricasseed " - with ham " poached a la cr'eme. " " "tt'ith sauce. " scalloped " ... From Common Sense in the Household, 1871, page 547. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Egg-cocoaxut Cheesecake |
hard-boiled rubbed a sieve (while hot), half of butter, half a pound of pounded loaf sugar, half a pound of currants and a little nutmeg; brandy may be added, "which ... From Mrs. Porter's New Southern Cookery Book, 1871, page 298. | |
| La Cuisine Creole (1885) | Egg-nog |
Take the yolks of ten eggs; add to them ten table¬ spoonfuls of pulverized sugar, three pints of new milk, and one pint of the best brandy (whiskey will do). Beat up the ... From La Cuisine Creole, 1885, page 193. | |
| Aunt Babette's Cook Book (1889) | Egg-nogg |
Stir the yelk's of six eggs with three-fourths of a cup of eugar until thick; then add gradually one quart of rich, sweet milk and one-half pint of best brandy and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 525. | |
| Modern American Drinks (1895) | Egg-Nogg Frappe |
Beat two eggs until light and creamy, add two tablespoonfuls fine sugar, beat again, then add half a jigger St. Croix rum and half a jigger brandy, one pint cream or ... From Modern American Drinks, 1895, page 118. | |
| Mrs. Hale's New Cook Book (1857) | Egg-plant |
To dress Egg-Plant.—Parboil the egg-plants till they become soft, in half lengthwise. Scoop out thc> inside, leaving the skin whole; take half of a small onion to about ... From Mrs. Hale's New Cook Book, 1857, page 268. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Egg-plant |
Peel and slice one or two medium-sized egg-plants, boil in a little water till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 291. | |
| Gulf City Cook Book (1878) | Egg-plant Fried |
Boil in water until first" peeling it; mash well, and stir into it when cool one egg, one table-spoonful to one plant; season with salt, pepper, and onion cut fine, if ... From Gulf City Cook Book, 1878, page 98. | |
| Housekeeping in Old Virginia (1879) | Egg-plant Pudding |
Quarter the egg-plant and lay it in salt and water the overnight, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup ... From Housekeeping in Old Virginia, 1879, page 257. | |
| Fifty-Two Sunday Dinners (1913) | EGG-PLANT SAUTE |
Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand ... From Fifty-Two Sunday Dinners, 1913, page 45. | |
| The Italian Cook Book (1919) | Egg-plants in the Oven |
(Melanzane al forno) Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they contain. After a few hours dip in ... From The Italian Cook Book: The Art of Eating Well, 1919, page 80. | |
| Gulf City Cook Book (1878) | Egg-sauce |
Make like drawn butter, with the addition of three eggs, boiled hard and chopped fine. Serve this with fish. From Gulf City Cook Book, 1878, page 93. | |
| Modern American Drinks (1895) | Egg-Shake |
One egg, one tablespoonful fine sugar in a mixing-glass halffull ice, fill with milk. well and strain. From Modern American Drinks, 1895, page 60. | |
| Gulf City Cook Book (1878) | Egg-tea |
Beat one egg very light, with sufficient sugar to sweeten. Pour on this a tumbler of boiling water and a wine-glass of sherry or other liquor, according to taste. After ... From Gulf City Cook Book, 1878, page 251. | |
| Gulf City Cook Book (1878) | Egg-toast |
Boil one tea-cup of milk, thickened with a little flour or corn-starch, and one table-spoonful in your eggs that have been seasoned with salt and pepper, cook until the ... From Gulf City Cook Book, 1878, page 67. | |
| The House Servant's Directory (1827) | Eggs |
Hold the great end to your tongue or lip; if it feels warm it is new; if cold, bad; and so in proportion to the heat or cold, is the goodness of the egg. Another way to ... From The House Servant's Directory, 1827, page 140. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eggs |
The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry, but not to boil. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 124. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Eggs |
Wuartever else you may economize in, do not limit your family in respect to eggs. They are nutritious, and even at four cents each are cheaper than meat. They should be ... From Mrs. Lincoln's Boston Cook Book, 1884, page 223. | |
| The Boston Cooking-School Cook Book (1896) | Eggs "With Spinach k la Martin |
Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one ... From The Boston Cooking-School Cook Book, 1896, page 147. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Eggs a |
la Parisienne. Butter thickly the inner sides of as many dariole moulds as there are individuals to sprinkle theni thickly with fine-chopped parsley, ham or tongue. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. | |
| The Boston Cooking-School Cook Book (1896) | Eggs a la Benedict |
Split and toast English muffins. Saute circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around ... From The Boston Cooking-School Cook Book, 1896, page 135. | |
| The International Cook Book (1906) | Eggs a la Coque |
Broiled Beefsteaks (172) 694. EGGS A LA COQUE Carefully drop twelve fresh eggs into a saucepan with two quarts boiling water and boil for three minutes; remove with a ... From The International Cook Book, 1906, page 214. | |
| Gulf City Cook Book (1878) | Eggs a La Cr^eme |
Hard-boil twelve eggs; slice them in thin rings; have ready a plateful of grated bread-crumbs. In the bottom of a large baking-dish place a layer of the crumbs, then one ... From Gulf City Cook Book, 1878, page 69. | |
| Housekeeping in Old Virginia (1879) | Eggs a la Cr^me |
Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling ... From Housekeeping in Old Virginia, 1879, page 245. | |
| The Boston Cooking-School Cook Book (1896) | Eggs a la Juliette |
Decorate egg-shaped individual moulds with truflfles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split. Line mould with aspic jelly, ... From The Boston Cooking-School Cook Book, 1896, page 142. | |
| The Boston Cooking-School Cook Book (1896) | Eggs A la Lee |
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around Mushroom Pur6e. Clean one-fourth pound mushrooms, ... From The Boston Cooking-School Cook Book, 1896, page 135. | |
| The Virginia House-Wife (1824) | Eggs A-la-creme |
Boil twelve eggs just hard enough to allow you to cut them in slices, cut some crusts of bread very thin, put them in the bottom and round the sides of a moderately deep ... From The Virginia House-Wife, 1824, page 120. | |
| Boston School Kitchen Text-Book (1887) | Eggs and |
cheese, though rich in muscle-making elements, lack and are too highly concentrated. Apples, taken alone, supply little beside water, and oatmeal alone is dry and ... From Boston School Kitchen Text-Book, 1887, page 87. | |
| The Cook's Own Book (1832) | eggs and Bread |
Put halfa handful of bread crumbs into a saucepan, with a Kilt, nutmeg, and let die bread has i ml n! -d all the cream; then break ten egge it, and having Ix-aten them ... From The Cook's Own Book, 1832, page 115. | |
| The Cook's Own Book (1832) | Eggs and Cream |
Boil half a pint to half the quantity; then add eight eggs, season them with EGG EGG and pepper, toil them together, till the eggs are partly hard;;i salamander over tlie top, and serve. From The Cook's Own Book, 1832, page 115. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Eggs and Mushrooms a la Dauphine |
I pint of thick tomato sauce, }i a teaspoonful of salt. highly seasoned. >^ a saltspoonful of pepper. I pint of mushrooms. Method.— Cook the mushrooms in the tomato ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. | |
| The Virginia House-Wife (1824) | Eggs and Tomatas |
Peel the skins from a dozen large tomatas put four ounces butter in a frying pan, add Some salt, pepper, and a little chopped onion, fry them a few minutes, add the ... From The Virginia House-Wife, 1824, page 123. | |
| Gulf City Cook Book (1878) | Eggs and Tomatoes |
Peel the skins from twelve large tomatoes. Put four spoonfuls of butter in a frying-pan; when hot, add one large onion chopped fine; let it fry for a few'minutes, add ... From Gulf City Cook Book, 1878, page 109. | |
| The White House Cook Book (1887) | Eggs Aux Fines Herbes |
ROLL an ounce of butter in a good teaspoonf ul of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of ... From The White House Cook Book, 1887, page 252. | |
| Aunt Babette's Cook Book (1889) | Eggs Baked |
Butter a shallow baking-dish and break the eggs on it, one at a time being careful not to break the yelks. Put on each egg a bit of butter, a little pepper and salt. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 146. | |
| The Cook's Own Book (1832) | Eggs Bourgeoise |
Spread some over the bottom of a dish, cover it entirely with thin slices of crumb of bread, on that lay thin slices of cheese, then eight or ten eggs, season them with ... From The Cook's Own Book, 1832, page 116. | |
| The Cook's Own Book (1832) | Eggs Caramel |
the of a dozen hard eggs, bruise them in a saucepan, with some powder-sugar, three almond biscuits, and half a glass of cream; make these into a paste, of which form ... From The Cook's Own Book, 1832, page 326. | |
| The International Cook Book (1906) | Eggs Cocotte with Sorrel |
Fried Butterfish (636) Spring Lamb Chops with Bacon (319) 2219. EGGS COCOTTE WITH SORREL Thoroughly wash one quart fresh sound sorrel leaves, plunge in a quart boiling ... From The International Cook Book, 1906, page 681. | |
| The International Cook Book (1906) | Eggs Cocotte, au Jus |
Fried Smelts, Tomato Sauce (527) Calf's Liver and Bacon (155) Grilled White Potatoes (1344) 2432. EGGS COCOTTE, AU Jus Place in a small saucepan a gill demi-glace (No. ... From The International Cook Book, 1906, page 753. | |
| The International Cook Book (1906) | Eggs Cocotte, Bonne Femme |
Fish Fritters (1057) Tripe Saute\ Creole (1283) 1877. EGGS COCOTTE, BONNE FEMME Heat a tablespoon melted butter in a frying pan, add four finely chopped shallots, the ... From The International Cook Book, 1906, page 573. | |
| The International Cook Book (1906) | Eggs Cocotte, Bradshaw |
Filet of Sole, Tartare Sauce (487) Calves' Liver and Bacon (155) 1427. EGGS COCOTTE, BRADSHAW Heat a tablespoon butter in a saucepan, add half a finely chopped onion, ... From The International Cook Book, 1906, page 438. | |
| The International Cook Book (1906) | Eggs Cocotte, Champfitre |
Calves' Brains, Brown Butter (2258) Grilled Potatoes (1344) Orange Cakes (1984) 2707. EGGS COCOTTE, CHAMPETRE Slit on both sides twelve good-sized Italian chestnuts, ... From The International Cook Book, 1906, page 849. | |
| The International Cook Book (1906) | Eggs Cocotte, Colgate |
Potatoes, Saratoga (156) 2155. EGGS COCOTTE, COLGATE Heat a teaspoon melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then pour in ... From The International Cook Book, 1906, page 662. | |
| The International Cook Book (1906) | Eggs Cocotte, Firenzi |
Fried Scallops with Bacon (175) f Broiled Lamb Chops Hashed Saute Potatoes (50) 747. EGGS COCOTTE, FIRENZI Pick off all the meat from the turkey left-over from Monday. ... From The International Cook Book, 1906, page 231. | |
| The International Cook Book (1906) | Eggs Cocotte, Hackett |
Fresh Herring (133) Mutton Chops, with Bacon (845) 1933. EGGS COCOTTE, HACKETT Open a small can pate* de foie gras, dip a tablespoon in lukewarm water, then scoop out ... From The International Cook Book, 1906, page 591. | |
| The International Cook Book (1906) | Eggs Cocotte, Justine |
Perch, Saute, Meuniere (2097) Calf's Liver with Bacon (155) Lemon Cakes (577) 2828. EGGS COCOTTE, JUSTINE Place a gill demi-glace (No. 122) and a tablespoon Madeira in ... From The International Cook Book, 1906, page 892. | |
| The International Cook Book (1906) | Eggs Cocotte, Mrs. Bigelow |
Chicken Livers, Saute", with Bacon (1856) MONDAY, THIRD WEEK OF AUGUST 681 2274. EGGS, COCOTTE, MRS. BIGELOW Finely chop a small truffle, place in a small saucepan with ... From The International Cook Book, 1906, page 698. | |
| The International Cook Book (1906) | Eggs Cocotte, with Tomato Sauce |
Broiled Lamb Chops, with Bacon (219) Hashed Potatoes, Sautees (50) 550. EGGS COCOTTE, WITH TOMATO SAUCE Pour two tablespoons tomato sauce (No. 16) in an egg cocotte ... From The International Cook Book, 1906, page 171. | |
| The International Cook Book (1906) | Eggs Cocotte. Fleur de Lys |
French Mutton Chops (49) 2483. EGGS COCOTTE, FLEUR DE LYS Thoroughly wash a small stalk of tender celery and mince it exceedingly fine Mix in saucepan a tablespoon ... From The International Cook Book, 1906, page 770. | |
| The Cook's Own Book (1832) | Eggs Duchesse |
Boil a pint and a half of cream sugar, orangeflower, candied lemon-peel, marchpane, and burn: almonds, all chopped small or bruised; whip up the whites of eight eggs ... From The Cook's Own Book, 1832, page 326. | |
| The Cook's Own Book (1832) | Eggs en Surprise |
Take a dozen eggs, and make a small hole at each end of every egg, through which pass a straw and break the yolk; then blow out the yolk carefully. Wash the shells, and ... From The Cook's Own Book, 1832, page 116. | |
| The Cook's Own Book (1832) | Eggs Filagramme |
Take a pint of white wine, half a pound of fine powdersugar,'and make it into a clear sirup with the of an egg; well eight and a colander into the sirup; a very short ... From The Cook's Own Book, 1832, page 326. | |
| Housekeeping in Old Virginia (1879) | Eggs for Breakfast |
Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break ... From Housekeeping in Old Virginia, 1879, page 241. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Eggs for Breakfast |
i slice of onion ^ pint of white stock Boil the eggs for fifteen minutes. Remove the shells, take out the yolks, being to break them; cut the whites and the mushrooms ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 269. | |
| The Boston Cooking-School Cook Book (1896) | Eggs Huntington |
4 " hard-boiled " eggs }{ cup milk 1 tablespoon butter }£ teaspoon salt 1}£ tablespoons flour Few grains cayenne }4 cup white stock Grated cheese ^ cup buttered cracker ... From The Boston Cooking-School Cook Book, 1896, page 140. | |
| The Boston Cooking-School Cook Book (1896) | Eggs in Batter |
1 egg 2 tablespoons fine stale 1 1^ tablespoons thick cream bread crumbs Mix cream, bread crumbs, and salt. Put one-half tablespoon of mixture in egg-shirrcr. Slip in ... From The Boston Cooking-School Cook Book, 1896, page 139. | |
| The White House Cook Book (1887) | Eggs in Cases |
MAKE little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or onion, pepper and salt. Place the cases upon a ... From The White House Cook Book, 1887, page 253. | |
| California Mexican-Spanish Cook Book (1914) | Eggs in Chile Blankets |
Roll a long piece of cheese in strips of chile peppers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish sauce on toast. From California Mexican-Spanish Cook Book, 1914, page 79. | |
| The Virginia House-Wife (1824) | Eggs in Croquets |
Boil eighteen eggs, separate the yelks and whites and cut them m dice, pour over them a sauce a-la-creme, (see eggs a-la-creme, page 104, ) add a little grated bread, ... From The Virginia House-Wife, 1824, page 117. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Eggs in Marinade |
i pint of vinegar ^ teaspoonful of ground 1/2 teaspoonful of pepper Boil the eggs fifteen minutes. Take off the shells and stick four cloves into each egg. Put the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. | |
| The International Cook Book (1906) | Eggs Molet with Sorrel |
Whitebait with Bacon (1305) Corned Beef, American Style (241) 2357. EGGS MOLET WITH SORREL Prepare a sorrel puree (No. 654) and dress on a hot dish, domelike. Plunge ... From The International Cook Book, 1906, page 727. | |
| The International Cook Book (1906) | Eggs Molet, Arcachon |
Whitebait, Virginia (1421) Calves' Liver, Minute (810) Potatoes, Anna (84) 2510. EGGS MOLET, ARCACHON Place twelve medium, freshly opened oysters in a saucepan, add ... From The International Cook Book, 1906, page 781. | |
| The International Cook Book (1906) | Eggs Molet, Bellows |
Porgies Saute", Senart (1475) Broiled Beefsteaks with Bacon (1812) 2465. EGGS MOLET, BELLOWS Cut out Irom a stale loaf sandwich bread six slices a third of an inch ... From The International Cook Book, 1906, page 763. | |
| The International Cook Book (1906) | Eggs Molet, Cream Sauce |
Mutton Hash en Bordure (283) 1257. EGGS MOLET, CREAM SAUCE Boil twelve fresh eggs in boiling water for five minutes, lift up and gently drop them in cold water for half ... From The International Cook Book, 1906, page 387. | |
| The International Cook Book (1906) | Eggs Molet, Jacksonville |
Broiled Weakfish (927) Beef Hash (923) 2545. EGGS MOLET, JACKSONVILLE Prepare a cream sauce (No. 736). Remove the shells from twelve cooked shrimps, then cut them in ... From The International Cook Book, 1906, page 794. | |
| The International Cook Book (1906) | Eggs Molet, Moderne |
Fresh Mackerel, Broiled (388) Potato Sautdes (135) 2138. EGGS MOLET, MODERNS Boil twelve fresh eggs five minutes, take up and plunge in cold water one minute, remove, ... From The International Cook Book, 1906, page 656. | |
| The International Cook Book (1906) | Eggs Molet, Piedmontaise |
Whitebait with Bacon (1305) Mutton Chops (49) Potatoes Sautees (135) 1798. EGGS MOLET, PIEDMONTAISE Heat in a saucepan a tablespoon melted butter, add three finely ... From The International Cook Book, 1906, page 548. | |
| The International Cook Book (1906) | Eggs Molet, Tomato Sauce |
Fried Perch (293) Julienne Potatoes (799) 1310. EGGS MOLET, TOMATO SAUCE Boil twelve fresh eggs for five minutes, remove and plunge in cold water for one minute, then ... From The International Cook Book, 1906, page 403. | |
| The Boston Cooking-School Cook Book (1896) | Eggs Momay |
Break egg and slip into buttered egg-shirrers, allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II (see p. 266), seasoned with ... From The Boston Cooking-School Cook Book, 1896, page 145. | |
| The Cook's Own Book (1832) | Eggs of Snow |
ten and having separated the yolks and the as for two spoonfuls of powder-sugar, and a in powder. a quart of milk, six ounces of powder-sugar, little orange-flower, into ... From The Cook's Own Book, 1832, page 326. | |
| The White House Cook Book (1887) | Eggs on Toast |
VARIOUS preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted water, then turning over them scrambled, poached or ... From The White House Cook Book, 1887, page 307. | |
| Aunt Babette's Cook Book (1889) | Eggs Piquant |
Set to boil the following mixture in a porcelain-lined kettle: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 146. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Eggs poached in Tomatoes, or & la Dauphine. |
Clarke.) — Stew slowly for ten minutes half a can of tomatoes and one small onion, cut fine. Season highly with sale and pepper. Break six eggs into a bowl without ... From Mrs. Lincoln's Boston Cook Book, 1884, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Eggs Susette |
Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons finely chopped ham, two ... From The Boston Cooking-School Cook Book, 1896, page 134. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Eggs with Asparagus |
I cup of asparagus peas. 2 tablespoonfuls of flour. 1 cup of asparagus liquor. 3 or 4 eggs. Method.— Cut the asparagus in of the size of a pea and cook until tender. In ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. | |
| La Cuisine Creole (1885) | Eggs with Browned Butter and Vinegar |
Put four ounces of butter into an omelet pan over the fire; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and salt; ... From La Cuisine Creole, 1885, page 104. | |
| Rumford Complete Cook Book (1908) | Eggs with Green Peppers |
1 tablespoon tomato catsup. 4 finely-minced green 6 eggs beaten with % cup 2 tablespoons grated cheese. Cook all the ingredients, except the eggs and cream, two minutes; ... From Rumford Complete Cook Book, 1908, page 215. | |
| The Italian Cook Book (1919) | Eggs with Onion Sauce |
(Uova trippate) Prepare some hard boiled eggs, shell and cut into disks one third of an inch thick. Melt in a saucepan a piece of butter in which brown half an cut to be ... From The Italian Cook Book: The Art of Eating Well, 1919, page 126. | |
| Simple Italian Cookery (1912) | Eggs with Peas |
Take one and one-half cups of green peas, and cook them with one and one-half tablespoons of good butter, and a pinch of Take four hard-boiled eggs, cut in two ... From Simple Italian Cookery, 1912, page 43. | |
| Simple Italian Cookery (1912) | Eggs with Piquante Sauce |
Chop up fine one pickled pepper, one teaspoon of capers, one-half small pickled onion and one pickle, and some parsley. Dissolve in boiling water one tablespoon of ... From Simple Italian Cookery, 1912, page 44. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Eggs with Spinach |
Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above. If convenient, the eggs may be poached in a second dish, and in milk, water or From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 272. | |
| Housekeeping in Old Virginia (1879) | Eggs with Toast. {A Spring DisK |
Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve. — Mrs. S. T. From Housekeeping in Old Virginia, 1879, page 244. | |
| Larkin Housewives' Cook Book (1915) | Eggs with Tomato Sauce |
Put two tablespoons bacon fat into a frying pan. When melted add one small chopped until brown, then add one cup Larkin Tomatoes. Dilute two tablespoons flour with one ... From Larkin Housewives' Cook Book, 1915, page 52. | |
| La Cuisine Creole (1885) | Eggs, au Gratin, for Lent |
Boil the eggs hard, peel and cut them in slices, and lay them in a deep dish in close circular rows. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a ... From La Cuisine Creole, 1885, page 103. | |
| The International Cook Book (1906) | Eggs, Balfour |
Oyster Fritters (1214) Potatoes Failles (611) 2478. EGGS, BALFOUR Cut off a third of six round rolls at the top, scoop out the soft parts, place them on a tin, then set ... From The International Cook Book, 1906, page 768. | |
| The International Cook Book (1906) | Eggs, Britain |
Fried Butter Fish (636) Broiled Squabs with Bacon (1693) Julienne Potatoes (799) 2313. EGGS, BRITAIN Lightly butter six shirred-egg dishes. Crack two fresh eggs into ... From The International Cook Book, 1906, page 712. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Eggs, Brouilld |
Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one of a table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 379. | |
| The Cook's Own Book (1832) | Eggs, Buttered |
Beat and strain ten or twelve egffs; nut a piece of butter into a keep turning way till melted; put in the beaten eggs, and stir them round with a silver spoon till they ... From The Cook's Own Book, 1832, page 116. | |
| The International Cook Book (1906) | Eggs, Cleveland |
French Mutton Chops (49) 382. EGGS, CLEVELAND Carefully skin three fresh lamb kidneys, then cut into thin slices. Heat a tablespoon melted butter in a small frying pan, ... From The International Cook Book, 1906, page 125. | |
| The Cook's Own Book (1832) | Eggs, Fried |
Eggs boiled hard, cut slices, and fried, may be served as a course to eat From The Cook's Own Book, 1832, page 116. | |
| The International Cook Book (1906) | Eggs, Gratin |
Broiled Beefsteaks (172) Potatoes, Anna (84) 1049. EGGS, GRATIN Boil eight eggs for eight minutes in plenty of boiling water. Remove, drop into cold water for one ... From The International Cook Book, 1906, page 322. | |
| The International Cook Book (1906) | Eggs, Ideal |
Devilled Sardines on Toast (963) Broiled White Potatoes (1344) Wheat Cakes (136) 1464. EGGS, IDEAL Cut twelve hard-boiled eggs in two, crosswise, scoop out the yolks and ... From The International Cook Book, 1906, page 449. | |
| The International Cook Book (1906) | Eggs, Mrs. Drapper |
Kingfish Saute", Colbert (xao) Lamb Fries, Tartare Sauce (2290) Procure one and a half pounds of ripe, sweet grapes. Detach the grapes from the stems, thoroughly wash in ... From The International Cook Book, 1906, page 731. | |
| The International Cook Book (1906) | Eggs, Omar Pasha |
Broiled Beefsteaks (172) 362. STEWED PRUNES AND PEACHES Prepare the above exactly the same as per No. 169, using same quantity of peaches instead of the pears. 363. ... From The International Cook Book, 1906, page 120. | |
| La Cuisine Creole (1885) | Eggs, Omelets, Etc |
In choosing eggs hold each one up to the light; if fresh, the white will be clear and the yolk distinct; if they are not good, they will have a clouded appearance. Eggs ... From La Cuisine Creole, 1885, page 102. | |
| The International Cook Book (1906) | Eggs, Philips |
Broiled Squabs (950) Delmonico Potatoes (718) 2780. EGGS, PHILIPS Boil twelve fresh eggs for eight minutes, lift up, plunge in cold water for a minute, remove, shell, ... From The International Cook Book, 1906, page 874. | |
| The International Cook Book (1906) | Eggs, Polonaise |
Broiled Weakfish, Maitre d'Hotel (927) Beef Hash, ficossaise 2932. EGGS, POLONAISE Lightly butter six shirred-egg dishes with a little anchovy butter, then crack two ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Eggs, Strasbourgeoise |
Broiled Sirloin, Maitre d'Hotel (6) 2857. EGGS, STRASBOURGEOISE Boil twelve fresh eggs for eight minutes, plunge in cold water for one minute, take up, shell, cut in ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Eggs, Suzette |
Fresh Mackerel, Fines Herbes (1204) Broiled Squabs with Bacon (1693) Potatoes, Anna (84* 3095. EGGS, SUZETTE Thoroughly wipe six even-sized, raw, unpeeled potatoes, ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Eggs, Van Winkle |
Country Sausages (134) Julienne Potatoes (799) 2588. EGGS, VAN WINKLE Cut in half and finely slice a medium white onion, place in small saucepan with one ounce butter ... From The International Cook Book, 1906, page 808. | |
| The International Cook Book (1906) | Eggs, Vanderbilt |
Salisbury Steaks (347) Wheat Griddle Cakes (136) 2326. EGGS, VANDERBILT Pour two gills double cream in a large, round, silver baking dish, adding two tablespoons sherry, ... From The International Cook Book, 1906, page 716. | |
| The International Cook Book (1906) | Eggs, Virginia |
Picked-up Codfish in Cream (922) 1145. EGGS, VIRGINIA Boil two peeled, sound, small potatoes for thirty minutes in a pint, water with half teaspoon salt. Drain and press ... From The International Cook Book, 1906, page 348. | |
| The Cook's Own Book (1832) | Eggs, White of |
To make a dish of these, take the whites of beat them up with four spoonfuls of rose-water, some grated, and a mix boil them in four bladders; tie them in the shape of ... From The Cook's Own Book, 1832, page 326. | |
| Recipes for Sea Food (c. 1910s) | Eggs. — Pick |
in pieces one cup salt codfish; cover with lukewarm water and let stand on back of range softened. Melt one butter, add one pour on gradually one cup hot milk. Add fish, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. | |
| Camp Cookery (1910) | Eggs.—Baker's |
egg is a perfect substitute for fresh eggs in bake stuffs, and makes excellent omelets or scrambled A lb. can, equal to about four dozen eggs, measures It costs storage ... From Camp Cookery, 1910, page 25. | |
| The New England Cook Book (1905) | Eggs.—Boil |
six; cold, slice with a sharp knife. Have ready some slices of stale bread, fried to a nice brown in butter or drippings. Put a cupful of good broth in drawn butter over the fire, season it From The New England Cook Book, 1905, page 150. | |
| Mrs. Hale's New Cook Book (1857) | Egos and Omelette |
mg water; when the gravy heats, drop a frcsn egg into eacli cup; oft’ the sauce-pan, and cover it close till the eggs ai e nicely and tenderly cooked; dredge them with ... From Mrs. Hale's New Cook Book, 1857, page 291. | |
| Housekeeping in Old Virginia (1879) | EicE AND Egg Patj^s |
Mix cold rice with well-beaten eggs, season with pepper, and salt. Then cook like scrambled egg; don't let the rice burn. From Housekeeping in Old Virginia, 1879, page 239. | |
| Common Sense in the Household (1871) | EicE Pudding with Eggs. *^ |
^ cup rice. ^ " Handful of raisins, seeded and cut in two. Soak the rice in a pint of the milk an hour, then set the saucepan containing it where it Avill slowly heat to ... From Common Sense in the Household, 1871, page 397. | |
| The Jewish Manual (1846) | English Egg Sauce |
Boil two eggs hard, chop them finely, and warm them up in finely made melted butter, add a little white pepper, salt, a blade of mace, and a very small quantity of nutmeg, From The Jewish Manual, 1846, page 57. | |
| Rumford Complete Cook Book (1908) | Entrees and Cheese Dishes |
the thickens. Put in the and mushrooms (canned ones will do), and heat. Just before stir in the egg yolks and cook one minute. Season, and serve very hot. From Rumford Complete Cook Book, 1908, page 75. | |
| Rumford Complete Cook Book (1908) | Entrees and Cheese Dishes |
the cheese and mix to a stiff batter with the milk and well, and drop by spoonfuls hot fat. Fry golden brown, drain and serve. From Rumford Complete Cook Book, 1908, page 77. | |
| Rumford Complete Cook Book (1908) | Escalloped Cheese |
2 cups stale bread cut into Put the bread and a baking-dish, in alternate until the dish is about two-thirds full. Beat the eggs and add to the milk with the seasoning — ... From Rumford Complete Cook Book, 1908, page 77. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Escalloped Cheese |
Butter a baking dish, put in a layer of bread cut into inch squares, add a layer of cheese cut small, dust with salt and paprika. Add more bread, about onehalf a stale ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 96. | |
| Foods That Will Win the War and How to Cook Them (1918) | Farina and Cheese Entree |
1 cup cooked farina or rice ieze 1 eup nuts Mix all thoroughly. Bake in greased dish 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 58. | |
| Presbyterian Cook Book (1873) | Fbench Omelette |
; one pint of bread crumbs; one tablespoonful of flour; one onion, chopped fine; chopped parsley; season with pepper and Have butter melted in a frying pan; when the ... From Presbyterian Cook Book, 1873, page 41. | |
| The Appledore Cook Book (1872) | Figs' Mead Cheese |
Boil a pig's head until the bones will drop out. cold, chop fine and season highly with pepper, salt, and sage; then put it into a kettle, and to every quart of meat add ... From The Appledore Cook Book, 1872, page 56. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fluffed Eggs |
Beat the white until stiff; add a few grains of salt in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. | |
| The Woman Suffrage Cook Book (1886) | Foamed Egg |
Light nourishment for an invalid. Break an egg into a basin; if the yolk retains its globular form the egg is good. Take out the germ and beat'the egg with an uAmerican ... From The Woman Suffrage Cook Book, 1886, page 130. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Eggs |
Put one pint of milk on to boil in a farina boiler, moisten four tablespoonfuls of corn-starch with a little cold milk, and stir into the boiling milk; it thickens, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 413. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Omelette Allemande." |
Ingredients. — Ja Ib. of finely-chopped cold meat, i£ ozs. of butter. 2 finely-chopped shallots, \ a gill of gravy or stock, i dessertspoonful of flour, salt and pepper, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | French Omelet |
4 tablespoons milk ^ teaspoon pepper Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, ... From The Boston Cooking-School Cook Book, 1896, page 147. | |
| Larkin Housewives' Cook Book (1915) | French Omelet |
To four eggs allow three-fourths cup cold water,—salt and pepper to taste. Beat the eggs very light, then add the water and thoroughly mix. Pour into hot greased frying ... From Larkin Housewives' Cook Book, 1915, page 50. | |
| The International Cook Book (1906) | Fresh Strawberry Omelette |
1634. TARTINES OF SHRIMP, MRS. CURTISS Shell one and a half pounds of cooked shrimps and cut them in small pieces. Heat one tablespoon butter in a small saucepan, add ... From The International Cook Book, 1906, page 498. | |
| The National Cookery Book (1876) | Friar’s Omelet |
Stew twelve large apples to a pulp, stir in a quarter of a pound of butter, and add sugar enough to make it quite sweet, the quantity must depend upon thi acidity of the ... From The National Cookery Book, 1876, page 225. | |
| The International Cook Book (1906) | Fricassee of Eggs |
Roast Squabs (831) Chicory Salad (38) 2900. POTAGE ST. SULPICE Place in a saucepan one and a half pounds fresh heads or whitefish bones and a sliced carrot and leek, two ... From The International Cook Book, 1906, page 900. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fricasseed Egg Plant |
Having peeled and sliced the egg plants, boil them in a saltspoonful of salt, until they are thoroughly cooked. Drain off the water, pour in sufiicient milk to cover the ... From Mrs. Owen's Illinois Cook Book, 1871, page 109. | |
| Directions for Cookery, in Its Various Branches (1837) | Fricasseed Eggs |
Take a dozen eggs, and boil them six or seven minutes, or till they are just hard enough to peel and slice without breaking. Then put them into a pan of cold water while ... From Directions for Cookery, in Its Various Branches, 1837, page 210. | |
| Common Sense in the Household (1871) | Fricasseed Eggs. *^ |
Boil the eggs hard, cut in half crosswise, and take out the yolks. Chop these fine, or rub to a paste, with a little ground tongue or ham or fowl, some minced some ... From Common Sense in the Household, 1871, page 255. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Egg Plant |
Peel the egg plants, slice them thin, sprinkle a little salt over them,* and let them remain half an hour; wipe the slices dry, dip them into beaten yelk of egg, then ... From Mrs. Owen's Illinois Cook Book, 1871, page 107. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Egg Plant |
Do not pare the plant; slice it half an inch thick, and lay the slices an hour or two in salt water. Take them out, wipe them, and season with pepper and Beat up yolk of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 151. | |
| Aunt Babette's Cook Book (1889) | Fried Egg Plant |
Cut the egg plant into very thick slices; pare carefully and lay them in salt water for half an hour; then wipe each piece dry and dip in'beaten egg and cracker crumbs; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. | |
| Fifty-Two Sunday Dinners (1913) | Fried Egg Plant |
Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry ... From Fifty-Two Sunday Dinners, 1913, page 144. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Egg-plant |
No. 2 the egg-plant, and cut slices about a quarter of an inch thick, sprinkle with salt and pepper, dredge thickly with flour, and saute as directed in preceding recipe. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. | |
| The White House Cook Book (1887) | Fried Egg-plant |
TAKE fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold waterr with a teaspoonful of salt ... From The White House Cook Book, 1887, page 232. | |
| The New England Cook Book (1905) | Fried Egg-plant No |
2.—Put into water and then cut in two and scoop out all the inside;; a tablespoonful of the remaining pulp at a time, dip in egg and bread-crumbs, and fry in hot lard. ... From The New England Cook Book, 1905, page 118. | |
| Common Sense in the Household (1871) | Fried Egg-Plant. |
Slice the egg-plant at least half an inch thick; pare each piece carefully, and lay in salt and water, putting a plate upon the topmost to keep it under the brine, and ... From Common Sense in the Household, 1871, page 236. | |
| Gulf City Cook Book (1878) | Fried Egg-toast, or Dutch Toast |
Slice bread, and butter it; beat five or six eggs very light, and dip into them each slice of bread, and fry in hot butter; salt to the taste just as you take from the fire. Serve hot. From Gulf City Cook Book, 1878, page 70. | |
| The Appledore Cook Book (1872) | Fried Eggs |
Have boiling lard frying-pan; break the into a saucer one at a time, and slide them gently "into the pan; now, with a large spoon, dip up the boiling lard and poUr it ... From The Appledore Cook Book, 1872, page 204. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Eggs |
Cut a nice piece of bacon into squares, put these in a fryingpan, and set over a gentle they may lose fat. When as much as will freely come out is melted from them, lay ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. | |
| The White House Cook Book (1887) | Fried Eggs |
BREAK the eggs, one at a time, into a saucer, and then slide them carefully off into a frying pan of lard and butter mixed, dipping over the eggs the hot grease in ... From The White House Cook Book, 1887, page 252. | |
| The Boston Cooking-School Cook Book (1896) | Fried Eggs |
Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by spoonfuls aud poured over the eggs. Lard, crisco, pork, ham, or bacon fat ... From The Boston Cooking-School Cook Book, 1896, page 138. | |
| Manual for Army Cooks (1896) | Fried Eggs |
Heat in a frying pan over a good fire enough beef dripping or lard so that when melted it will cover the bottom of the pan one-quarter of an inch deep. Break the eggs ... From Manual for Army Cooks, 1896, page 155. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Eggs |
Melt butter, bacon fat or pork fat in frying pan it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat. If ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 142. | |
| Chinese-Japanese Cook Book (1914) | Fried Eggs |
One half dozen eggs; one cupful of cooking juice; two tablespoonfuls of syou sauce. ‘ Beat the eggs with chopsticks, adding the cooking and Mix all well. Wipe a frying ... From Chinese-Japanese Cook Book, 1914, page 99. | |
| The International Cook Book (1906) | Fried Eggs with Apples |
Fried Porgies (498) Calf's Liver, Lyonnaise (2668) 2872. BAKED BANANAS Peel and cut six bananas in half lengthwise and place in baking dish. Mix on a plate a half ounce ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Eggs with Fresh Mushrooms |
Mutton Chops (49) 2005. FRIED EGGS WITH FRESH MUSHROOMS Peel, wash well and finely slice six medium, fresh mushrooms, then place in a frying pan with one and a half ... From The International Cook Book, 1906, page 615. | |
| The International Cook Book (1906) | Fried Eggs with Green Peppers |
258. STRAWBERRIES, PRESERVED Divide a pint of preserved strawberries into six small saucers and serve with sugar separately. 259. FRIED EGGS WITH GREEN PEPPERS Plunge ... From The International Cook Book, 1906, page 92. | |
| The International Cook Book (1906) | Fried Eggs with Parsley |
White Perch Saute (1013) Lamb Chops with Bacon (219) Grilled Sweet Potatoes (820) 2492. FRIED EGGS WITH PARSLEY Heat two tablespoons melted butter in black frying pan, ... From The International Cook Book, 1906, page 774. | |
| The International Cook Book (1906) | Fried Eggs, Anchovy Butter |
Halibut Steaks (61) Chicken Livers en Brochettes (600) 940. FRIED EGGS, ANCHOVY BUTTER Crack two fresh eggs in a lightly buttered, small frying pan. Season with a half ... From The International Cook Book, 1906, page 289. | |
| The International Cook Book (1906) | Fried Eggs, Biarritz |
Broiled Bluefish, Maitre d'H6tel (326) Smoked Beef in Cream (329) Copeaux Potatoes (905) Kiimmel Cakes (1691) 2169. GOOSEBERRIES AND CREAM Pick off stems, thoroughly ... From The International Cook Book, 1906, page 667. | |
| The International Cook Book (1906) | Fried Eggs, Caviare Toast |
2964. FRESH GRAPES Thoroughly wash in cold water one and a half pounds grapes, drain, place in a compotier and serve. 2965. FRIED EGGS, CAVIARE TOAST Cut six ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Eggs, Creole Sauce |
Fried Filets of Sole, Tartare (587) Fried Potatoes in Quarters (348) 2452. FRIED EGGS, CREOLE SAUCE Heat a tablespoon melted butter in a large black frying pan, ... From The International Cook Book, 1906, page 759. | |
| The International Cook Book (1906) | Fried Eggs, Duxcelle |
Broiled Bluefish, Maitre d'Hotel (328) Chicken Hash on Toast (539) 102 1. FRIED EGGS, DUXCELLE Heat in a saucepan a tablespoon butter, add half a finely chopped onion ... From The International Cook Book, 1906, page 314. | |
| The International Cook Book (1906) | Fried Eggs, Finnoise |
Chicken Livers en Brochette Saratoga Potatoes (156) 599. FRIED EGGS, FINNOISE Finely chop one medium, green pepper and place it in a saucepan with one tablespoon melted ... From The International Cook Book, 1906, page 185. | |
| The International Cook Book (1906) | Fried Eggs, Kellogg |
Sweet Potatoes Sautees (2534) 2801. FRIED EGGS, KELLOGG Cut from a raw Virginia ham six thin slices. Heat a tablespoon melted butter in a black frying pan, add slices of ... From The International Cook Book, 1906, page 882. | |
| The International Cook Book (1906) | Fried Eggs, Li Hung Chang |
Salt Codfish in Cream (822) Broiled Beefsteaks, Maitre d'Hotel (172) Cornmeal Dodgers (234) 2529. FRIED EGGS, Li HUNG CHANG Prepare and trim six fresh toasts, three ... From The International Cook Book, 1906, page 788. | |
| The International Cook Book (1906) | Fried Eggs, Mouquin |
Perch Saute", Fines Herbes (293) Beef Saute", Lyonnaise Julienne Potatoes (799) Orange Griddle Cakes (1984) 2336. FRIED EGGS, MOUQUIN Cut from a Virginia ham six thin ... From The International Cook Book, 1906, page 720. | |
| The International Cook Book (1906) | Fried Eggs, Nicoise |
Fried Whitebait with Bacon (1305) Turkey Hash en Bordure (953*) 1633. FRIED EGGS, NICOISE Heat a tablespoon good olive oil in a large frying pan, add six finely sliced ... From The International Cook Book, 1906, page 497. | |
| The International Cook Book (1906) | Fried Eggs, Paysanne |
Broiled Mutton Kidneys (1666) Sally-Lunns (2753) 3019. FRIED EGGS, PAYSANNE Broil twelve very thin slices bacon for one minute on each side, remove and cut each slice in ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Eggs, Sauce Robert |
oiled Fresh Herrings, Anchovy Butter (798) Pigs' Feet on Toast (434) Potatoes, Bdarnaise (1001) 1560. FRIED EGGS, SAUCE ROBERT Prepare and keep hot a Robert sauce (No. ... From The International Cook Book, 1906, page 478. | |
| The International Cook Book (1906) | Fried Eggs, Tomato Sauce |
Panfish, Saute" (658) Corn Beef Hash, American (241) Corn Fritters (566) 1773. FRIED EGGS, TOMATO SAUCE Heat one and a half teaspoons melted butter in a large frying ... From The International Cook Book, 1906, page 541. | |
| The International Cook Book (1906) | Fried Poached Eggs, Montebello |
Whitebait with Bacon (1305) Stewed Mutton Kidneys with Madeira (452) 1744. FRIED POACHED EGGS, MONTEBELLO Poach twelve fresh eggs for four minutes in three quarts ... From The International Cook Book, 1906, page 532. | |
| The White House Cook Book (1887) | Fried Potatoes with Eggs |
SLICE cold boiled potatoes and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a ... From The White House Cook Book, 1887, page 219. | |
| Chinese-Japanese Cook Book (1914) | Fried Rice with Eggs and Herbs |
Six eggs; one half pound of rice; one quarter pound of pork, very fat; three water chestnuts; one stalk of celery; one onion; one teaspoonful of chopped parsley; one ... From Chinese-Japanese Cook Book, 1914, page 62. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Frijoles (Spanish Beans) with Cheese |
Boil one pint of pink beans in plenty., of cold water. As water boils away, add more (hot) water until beans are very tender. Season to taste with salt and red pepper. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 330. | |
| The International Cook Book (1906) | Frogs' Legs with Parmesan Cheese |
Coquilles of Chicken (or Turkey*) au Gratin (1848) Okra. Creole (1531) Apple Pancakes (1587) 2327. FROGS' LEGS WITH PARMESAN CHEESE Cut off claws from a pound and a half ... From The International Cook Book, 1906, page 717. | |
| The White House Cook Book (1887) | Frosting Without Eggs |
AN EXCELLENT frosting may be made without eggs or gelatine, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical. ... From The White House Cook Book, 1887, page 315. | |
| Aunt Sammy's Radio Recipes (1927) | Frozen Cream Cheese with Fruit |
2 Neufchatel or cream cheeses. 1 cup double cream. cup canned pineapple, preserved cherries, dates, figs, or 1/4 cups powdered sugar. raisins. Break up the cheeses and ... From Aunt Sammy's Radio Recipes, 1927, page 29. | |
| Aunt Babette's Cook Book (1889) | Frozen Egg-nogg |
Take one quart of rich cream, and put it to boil in a farina kettle. Beat up the yelks of eight eggs with one pound of pulverized sugar, flavor with grated nutmeg and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | German Omelet |
salt, pepper, nutmeg 1 yolk J cup finely chopped chives 1 tablespoon finely chopped red Mix eggs, flour, seasonings; add cream, and beat all five Melt butter, pour in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 145. | |
| Housekeeping in Old Virginia (1879) | German Omelette |
3 eggs (yolks and whites beaten separately). Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a ... From Housekeeping in Old Virginia, 1879, page 243. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Goldenrod Eggs |
6 slices butter toast 2 cups white sauce shell from eggs; chop whites; add to Press yolks through sieve and add seasonings. Pour white sauce over toast arranged on a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 144. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Grated Young America Cheese |
Cfc^-sSa^.W^ add cornstarch, and on milk and to the point, add salt, and let simmer two minutes, then add of casseroles, cover bottoms with crab meat, cover with sauce. ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 114. | |
| Boston School Kitchen Text-Book (1887) | Hakd-Boiled Eggs |
Cook them 20 m., in water just bubbling. The yolk of an egg cooked 10 m. in rapidly boiling water is tough and indigestible; cooked 20 m. it is dry, mealy, and digested. From Boston School Kitchen Text-Book, 1887, page 78. | |
| The Picayune Creole Cook Book (1901) | Hard-Boiled Eggs. Garnishes |
Boil and pick crabs sufficient to give a@ pint of meat. (See recipe for Boiling Crabs.) Season well with salt and pepper. Place in a dish, on a bed of crisp lettuce ... From The Picayune Creole Cook Book, 1901, page 174. | |
| The Picayune Creole Cook Book (1901) | Hard-Egg Sauce |
Sauce aug Ocufs Dure Make a White Sauce, as above, and add two or three hard boiled eggs, chopped, but not too fine, and a little finely minced parsley’ as a garnish. ... From The Picayune Creole Cook Book, 1901, page 166. | |
| Mrs. Owen's Illinois Cook Book (1871) | Head Cheese |
Take a nice hog's head; have it nicely quartered and washed let it remain in salt water a few hours; then put on to boil, throw in a little salt at first, it will bring ... From Mrs. Owen's Illinois Cook Book, 1871, page 74. | |
| The White House Cook Book (1887) | Head Cheese |
BOIL the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop from the bones. Then separate the meat from the ... From The White House Cook Book, 1887, page 174. | |
| Aunt Babette's Cook Book (1889) | Heeb Omelet |
Take six eggs, and beat well in a bowl. Add two tablespoonfuls of cold water and a quarter of a teaspoonful of salt, a pinch of pepper, a teaspoonful of chopped parsley ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. | |
| The Picayune Creole Cook Book (1901) | Hogshead Cheese |
« Fromage de Cochon, 1 Hog’s Head. 1 Lemon. 1 Slice of Ham. Thyme, Bay Leaf, Spices., Boil the whole hog’s head which has been already well cleaned and scraped. Add four ... From The Picayune Creole Cook Book, 1901, page 118. | |
| The International Cook Book (1906) | Hot. Poached Eggs en Surprise |
Plunge six medium, sound, green peppers in boiling water for two minutes, lift up and skin with a coarse towel; cut out a small piece at bottom of each, and through it ... From The International Cook Book, 1906, page 337. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How TO Cook Eggs |
The French have nearly, if not quite, seven hundred ways of dressing In this country we have a few hundred less, and as a rule scarce one well understood or practiced by ... From Mrs. Porter's New Southern Cookery Book, 1871, page 382. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Cook Eggs |
drop tliem at a point, and let them stand from to seven minutes, without If desired for salad, boil them for ten; then throw them in; gently on a table or board, and the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 383. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | How to Preserve Eggs |
During April and May, when eggs are reasonable in price, the thrifty housekeeper may preserve them to be used for cooking purposes during the winter months when eggs are ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 66. | |
| Gulf City Cook Book (1878) | Ice-cream Without Eggs |
Two quarts of milk, two of whipped cream, one pound of powdered sugar, one box of condensed milk, and vanilla to the taste. From Gulf City Cook Book, 1878, page 189. | |
| Gulf City Cook Book (1878) | Iced Egg |
Beat very light the yelk of one egg, with, a table-spoonful stir in this a tumblerful of very finely-crushed ice; add a table-spoonful of brandy and a little grated ... From Gulf City Cook Book, 1878, page 253. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Indian Apple Pudding.—no Eggs |
Heat one quart of milk to boiling, then stir in slowly one teaspoonful of Indian meal; mix with this about six good apples pared and sliced, and add two tablespoonsful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 326. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Indian Pudding.—no Eggs |
Mix pints of Indian meal, one pint of wheat flour, two pints of sweet milk, one pint of sour milk, one cupful of molasses, one tablespoonful of salt, and one teaspoonful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 327. | |
| La Cuisine Creole (1885) | Indian-meal Griddle Cakes, Without Eggs |
One quart of milk, or milk and water, one pint of corn meal, four tablespoonfuls of flour, one tablespoon¬ ful of salt, and a teaspoon of butter; beat up and bake on a ... From La Cuisine Creole, 1885, page 143. | |
| The Cook's Own Book (1832) | Italian Cheese |
Mix with nearly half a pound of pounded loaf su^ar, the juice of three lemons, two of white wine, and a quart of cream; U-at it with a whisk till quite thick, which may ... From The Cook's Own Book, 1832, page 145. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Italian Cheese |
i pound of veal 2 tablespoonfuls of chopped iyz pounds of calf 's liver j pound of ham y i heaping teaspoon ful of salt ^ teaspoon ful of powdered sage Wash the liver, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 146. | |
| Boston School Kitchen Text-Book (1887) | Iv.— Milk and Eggs |
skill-like coating; as is thick and tenacious, owing to the other substances in the milk, these bubbles do not break quickly at the surface as clear water bubbles do, ... From Boston School Kitchen Text-Book, 1887, page 85. | |
| The Boston Cooking-School Cook Book (1896) | Jelly Omelet |
Mix and cook Plain Omelet, omitting pepper and one-half the salt, and adding one tablespoon sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar. From The Boston Cooking-School Cook Book, 1896, page 146. | |
| Housekeeping in Old Virginia (1879) | Jelly without Eggs or Boiling |
Dissolve one package gelatine, an hour, in a pint of cold water. Then add three pints of boiling water, the strained juice of four lemons and the rind of two, one quart ... From Housekeeping in Old Virginia, 1879, page 429. | |
| Presbyterian Cook Book (1873) | Keeping Eggs |
One and one half pints of lime, and five cents worth of beef suet. Slack the lime; then add one and one half gallons of Render out the suet and put with it; let all come ... From Presbyterian Cook Book, 1873, page 167. | |
| The International Cook Book (1906) | Kirsch Omelette |
466. CANAPES OF SHRIMP Cut in two, lengthwise, then crosswise, one pint fresh, mediumsized shrimp; place them on a plate, season with a teaspoon salt and a saltspoon ... From The International Cook Book, 1906, page 148. | |
| Larkin Housewives' Cook Book (1915) | Lemon Cheese |
One-fourth pound butter, six eggs well beaten, juice and grated rind of three lemons. Mix and put over a slow fire, all the time. When thick as honey add two cups sugar ... From Larkin Housewives' Cook Book, 1915, page 101. | |
| The National Cookery Book (1876) | Lemon Cheese Cake |
The yolks of eight eggs, beaten very light; three-quarters of a pound of sugar, half a pound of butter, well creamed; the juice of three lemons, and the peel of two ... From The National Cookery Book, 1876, page 265. | |
| Housekeeping in Old Virginia (1879) | Lemon Cheese Cakes |
Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, four lemons, boiling rinds twice before using, two tablespoonfuls powdered cracker. From Housekeeping in Old Virginia, 1879, page 422. | |
| The Creole Cookery Book (1885) | Lemon Cheese Cakes |
Grate with care the oily rind of 3 fresh lemons; rub this with 3 Ib. of loafsugar pounded, until perfectly incorporated with sugar; then add by degrees 4 lb. of good ... From The Creole Cookery Book, 1885, page 212. | |
| Rumford Complete Cook Book (1908) | Lemon Cheese Cakes |
2 large eggs. Puff paste patty shells, preGrated rind and strained viously baked, Put the butter, sugar, lemon juice and rind in the inner vessel of a double boiler and ... From Rumford Complete Cook Book, 1908, page 130. | |
| La Cuisine Creole (1885) | Lemon Cheese-cakes |
Boil the peel of two lemons until tender, and pound them. Take half a pound of sugar, the yolks of six eggs, and one-half pound of butter. Stir all well together, and ... From La Cuisine Creole, 1885, page 190. | |
| Simple Italian Cookery (1912) | Lightning Omelette |
Butter a baking-dish and put in the bottom of it slices of stale bread (brown bread is better than white) which have been dipped in milk. Then put in a layer of very ... From Simple Italian Cookery, 1912, page 45. | |
| The Southern Cookbook (1912) | Little Eggs for Pies or Turtles |
Boil three hard; beat the yolks fine the raw yolk of an egg: then make up the paste into small eggs, and throw them into a little boiling water to harden. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. | |
| The Cook's Own Book (1832) | M F.san Cheese |
Pick and wash half a dozen nice pigeons, cut them into quarters; brown some butter with flour, add to it a pint of good stock, with three onions, some pepper and salt, ... From The Cook's Own Book, 1832, page 192. | |
| The White House Cook Book (1887) | Macaroni and Cheese |
BREAK half a pound of macaroni into pieces an inch or two long; cook it in boiling water, enough to cover it well; put in a good teaspoonful of salt; let it boil about ... From The White House Cook Book, 1887, page 241. | |
| La Cuisine Creole (1885) | Macaroni and Grated Cheese |
Take a quarter of a pound of macaroni, break into lengths, and throw it into cold water to soak, an hour or so after breakfast. Boil it an hour, take it out of the pot ... From La Cuisine Creole, 1885, page 101. | |
| The Kansas Home Cook-Book (1874) | Macaroni Cheese |
Mrs. A. R. Wash six ounces macaroni, put in plenty boiling water and salt; let boil half an hour; grate one-fourth pound cheese; place in alternate layers in a dish, ... From The Kansas Home Cook-Book, 1874, page 120. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Macaroni Rarebit |
Yi lb. cheese 1 egg 1 tsp mustard 1 c cooked macaroni Cook over water. Serve on toast or crackers. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 33. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroni with Cheese |
Prepare the macaroni with the cream sauce. Turn into a buttered escalop dish. Have half a cupful of grated cheese and half a cupful of bread crumbs mixed. Sprinkle over ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 250. | |
| Larkin Housewives' Cook Book (1915) | Macaroni with Cheese |
Cook one-half package Larkin Short-Cut Macaroni in boiling salted water until tender. Put a layer in the bottom of a well-buttered baking dish, over this spread Larkin ... From Larkin Housewives' Cook Book, 1915, page 54. | |
| Foods That Will Win the War and How to Cook Them (1918) | Macaroni with Cheese |
Over 1 cup ‘macaroni, boiled in salted water, pour this sauce: 1 ecupful milk 4 cup grated American cheese Melt fat, add dry ingredients. Add liquid slowly. Bring to ... From Foods That Will Win the War and How to Cook Them, 1918, page 57. | |
| Gulf City Cook Book (1878) | Macaroni with Eggs |
till tender one half pound of macaroni; drain off the; beat well two eggs, and mix in the macaroni. Butter a dish, and put in alternate layers of macaroni and eggs, and ... From Gulf City Cook Book, 1878, page 110. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Scrambled Eggs in Chile |
Mix one tablespoon green cliile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, ... From California Mexican-Spanish Cook Book, 1914, page 80. | |
| Mrs. Beeton's Book of Household Management (1861) | Milk, Butter, Cheese and Eggs |
called Blue Veiny, from its blue-veined appearance. It may be compared to Stilton in flavour, but is less rich, being made entirely from skimmed milk. There are, in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | Minced Eggs |
CHOP up four or five hard-boiled eggs; do not mince them too fine. Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and ... From The White House Cook Book, 1887, page 253. | |
| Housekeeping in Old Virginia (1879) | Mock Omelette |
Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt. — Mrs. E. W. From Housekeeping in Old Virginia, 1879, page 243. | |
| Gulf City Cook Book (1878) | Muffins Without Eggs |
One jiint of sweet or sour milk, one half pint of flour, one of soda, two tea-spoonfuls cream of tartar, one half tea-spoonful of salt. Beat well, and bake quickly. To ... From Gulf City Cook Book, 1878, page 122. | |
| The White House Cook Book (1887) | Muffins Without Eggs |
ONE quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick ... From The White House Cook Book, 1887, page 284. | |
| The White House Cook Book (1887) | Mushroom Omelet |
CLEAN a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stewpan an ounce of butter and let it melt; add the mushrooms, a ... From The White House Cook Book, 1887, page 257. | |
| Chinese-Japanese Cook Book (1914) | Mushroom Omelette |
One of lard; one quarter of an onion; one half pound of fresh mushrooms; one tablespoonful of syou; four eggs; one quarter teaspoonful of salt. Into a tablespoonful of ... From Chinese-Japanese Cook Book, 1914, page 65. | |
| The Italian Cook Book (1919) | Mussels with Egg Sauce |
(Arselle in salsa d'uovo) A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them on the fire with a sauce of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 93. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | My Favorite Omelet |
Six eggs, one tablespoon of butter, one tablespoon of flour, one cup of cold milk, one-half teaspoon of salt. Put the butter in a granite saucepan, and when it is melted ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 122. | |
| Mrs. Hale's New Cook Book (1857) | New Cheese .—Add |
a little hot water to 6 quarts of milk, warm from the cow, with rennet to turn it it is set, cut the curd, put it into a cheese-cloth, and hang it up; in half an hour, ... From Mrs. Hale's New Cook Book, 1857, page 469. | |
| The White House Cook Book (1887) | New Jersey Cream Cheese |
FIRST scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of " Prepared Rennet. " When ... From The White House Cook Book, 1887, page 245. | |
| La Cuisine Creole (1885) | Nice and Cheap Jumbles. No Eggs |
One cup of butter, two cups of sugar, one cup of clabber, a teaspoonful of soda stirred into the clabber, a little grated orange or lemon peel, and a good quart of ... From La Cuisine Creole, 1885, page 160. | |
| Mrs. Porter's New Southern Cookery Book (1871) | No-egg Cake |
One of one of nutmeg, one of milk, two of currants (or not), one teaspoonful of dry cream of tartar, half a teaspoonful of soda dissolved in milk, flour enough to make a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 265. | |
| Mrs. Porter's New Southern Cookery Book (1871) | No-egg Cream Cakes |
Four cupsful of flour, three cupsful of sugar, one cupful of butter, two cupsful of sour cream, three teaspoonsful of saleratus dissolved in a little cold water, half a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 271. | |
| Aunt Babette's Cook Book (1889) | Noodle Dessert with Cheese |
If you make the noodles at home, use two eggs for the dough; if you buy maccaroni use onequarter of a pound, cut up and boil in salt water; boil about fifteen minutes; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 223. | |
| La Cuisine Creole (1885) | Oeange Cheese-cakes |
Boil the peel of four oranges in two waters, to take out the bitter taste. When tender, pound up with half a pound of sugar, one-quarter of a pound of butter, and the ... From La Cuisine Creole, 1885, page 190. | |
| The Cook's Own Book (1832) | Of Dressing Eggs |
is no which may be considered as coming the denomination of a made dish of die second order, which is so generally eaten, if good, as an omelet; and no one is so often ... From The Cook's Own Book, 1832, page 170. | |
| Housekeeping in Old Virginia (1879) | Old-fashioned Egg Bread |
1 pint of meal. 1 tablespoonful melted butter. Add enough sweet milk to make a rather thin batter. Bake quickly. — Mrs. S. T. From Housekeeping in Old Virginia, 1879, page 67. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Omelet |
Bent your to a leaving out half the whites, put in a couple of ounces, of fine minced ham, corned beef or veal, when veal is used, a will be requisite. Fry it in butter, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 41. | |
| Mrs. Owen's Illinois Cook Book (1871) | Omelet |
Three teaspoonsful milk to one egg, beat the eggs light, then pour into a pan in which a little butter is melted hot, lifting the bottom with a knife so the softer parts ... From Mrs. Owen's Illinois Cook Book, 1871, page 120. | |
| The National Cookery Book (1876) | Omelet |
Beat the whites and yolks, s parately, of three eggs, t froth; beat in with the yolks a tablespoonful of flour, a littl pepper and salt, and chopp d parsley; then add ... From The National Cookery Book, 1876, page 131. | |
| The National Cookery Book (1876) | Omelet |
Beat the volks and whites of one dozen eggs separately; then mix them together, add salt and pepper to taste, som parsley chopped fine, and if liked, a little shallot or ... From The National Cookery Book, 1876, page 131. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Omelet |
Seven eggs beaten separately, tea-spoon flour, tea-spoon salt, a pint of warm milk (see general directions for making an omelet). This will make one large omelet or two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 126. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Omelet |
Beat the yolks and whites of four eggs separately, the whites to a froth; remove all crust from a large-sized slice of light white bread, pour just enough sweet milk ... From Buckeye Cookery and Practical Housekeeping, 1877, page 127. | |
| Gulf City Cook Book (1878) | Omelet |
Beat six eggs very light—the whites to a froth, the yelks to a smooth batter. Add to the yelks a small cup of and lastly, stir in lightly. Have ready in a hot frying-pan ... From Gulf City Cook Book, 1878, page 67. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Omelet |
Beat the yolks of two eggs till light-colored and thick; add two tablespoonfuls of milk, one saltspoonful of salt, and one fourth of a. saltspoonful of pepper. Beat the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 226. | |
| The Woman Suffrage Cook Book (1886) | Omelet |
Three eggs.— whites and yolks beaten separately, half cup milk heated,.one tablespoonful flour; thicken and add butter the size of a walnut; when cool add the yolks, ... From The Woman Suffrage Cook Book, 1886, page 36. | |
| Boston School Kitchen Text-Book (1887) | Omelet |
ssp. 2 tbsp. milk. ss]). pepper. the yolks of liglit-colored and creamy, add the milk, salt, and pepper. Beat the wliites till they are stiff and dry. From Boston School Kitchen Text-Book, 1887, page 243. | |
| Aunt Babette's Cook Book (1889) | Omelet |
One egg, one teaspoonful of corn starch, four tablespoonfuls of milk and a pinch of salt. Separate the yelk from the white and beat the yelk. Wet the corn-starch with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 143. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Omelet |
Beat one egg separately, the white till stiff, but not dry. Add one table¬ spoon of milk to the yolk, mix well, stir in the white and pour at once into a hot buttered ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 194. | |
| The Southern Cookbook (1912) | Omelet |
Make a batter of eggs and milk, and a; put to it chopped parsley, onions, or chives (the latter is best;) or a very small quantity of shallot, a little pepper, salt and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 41. | |
| Aunt Sammy's Radio Recipes (1927) | Omelet |
• Orange juice. Creamed eggs and dried beef. Corn bread. Strawberries and cream. Hot cakes and maple sii-up. Baked apples. Poached eggs on toast. Sliced bananas and cream. From Aunt Sammy's Radio Recipes, 1927, page 5. | |
| Aunt Sammy's Radio Recipes (1927) | Omelet |
To make a fluffy omelet, separate the yolks and whites carefully and beat them well. To the yolks add as many tablespoons of milk or water as there are eggs, enough salt ... From Aunt Sammy's Radio Recipes, 1927, page 27. | |
| The New England Cook Book (1905) | Omelet a la Mode.—Beat |
the yelks and whites of six eggs separately until light, then beat together and add one tablein the omelet pan a piece of butter; when the butter is boiling hot, pour in ... From The New England Cook Book, 1905, page 152. | |
| Aunt Babette's Cook Book (1889) | Omelet Foe Entire Family |
Take from four to six eggs, whites separate, allow a tablespoonful of corn-starch for each egg, and a cup of milk for every two egge, not forgetting the salt. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. | |
| Aunt Babette's Cook Book (1889) | Omelet Foe One |
One egg, beat white separately, one teaepoonf ul of corn-starch dissolved in four tablespoonfuls of cold sweet milk, a pinch of salt. You may brown on both sides or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 144. | |
| La Cuisine Creole (1885) | Omelet for One Person |
Beat two eggs—yolks and whites separately; in a bowl put a tablespoonful of water, a little parsley, a teaspoonful of butter, and a little green onion, if liked; beat ... From La Cuisine Creole, 1885, page 105. | |
| The Cook's Own Book (1832) | Omelet Fritters |
Make two or three thin omelets, adding a little sweet basil to the small pieces and roll them into the form of olives; when cold, dip them batter, or enclose them in ... From The Cook's Own Book, 1832, page 171. | |
| The White House Cook Book (1887) | Omelet of Herbs |
PARSLEY, thyme and sweet marjoram mixed gives the famous omelette aux -fines herbes so popular at every wayside inn in the most remote corner of sunny France. An omelet ... From The White House Cook Book, 1887, page 255. | |
| The Appledore Cook Book (1872) | Omelet Souffle |
Beat together the yolks of four eggs and two spoonfuls of sugar; then beat to a froth the whites of eight eggs and stir into the yolks and sugar. Flavor with half a ... From The Appledore Cook Book, 1872, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Omelet Souffle |
h, la Po6le. The whites of eight and yolks of two spoonfuls of sugar, a speck of salt, two table -spoonfuls of butof the eggs, the the whites to a stiff froth. Stir this ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 309. | |
| The White House Cook Book (1887) | Omelet Souffle |
BREAK six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt. Flavor with ... From The White House Cook Book, 1887, page 259. | |
| The Picayune Creole Cook Book (1901) | Omelet Souffle |
Omelette Souffiée The Whites of 6 Eggs. The Yolks of 4 The Juice of Half eer amon or a Spoon of Orange Flower Water. 4 Tablespoonfuls of Powdered White Have a baking ... From The Picayune Creole Cook Book, 1901, page 181. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Omelet Souffle |
One cup of flour, one pint of milk, one tablespoon of sugar, butter size of a walnut. Scald milk, flour and butter. After the batter is cold stir in yolks of five eggs. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 124. | |
| La Cuisine Creole (1885) | Omelet Souffle Pudding |
Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters of a pound of powdered su¬ gar, and the juice and grated rind of a lemon. Mix all ... From La Cuisine Creole, 1885, page 208. | |
| Gulf City Cook Book (1878) | Omelet Souffle' |
Half a cup of sugar, half a cup of butter, one cup of flour, one pint of milk; mix well together, set the stir until it thickens, then add the of five beaten, and set ... From Gulf City Cook Book, 1878, page 69. | |
| Presbyterian Cook Book (1873) | Omelet Soufflee |
Take two ounces; two ounces of flour, and one pint of milk. Mix all together well; set on a slow fire; keep stirring until it gets the thickness of soft butter; then ... From Presbyterian Cook Book, 1873, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Omelet Soufil^ |
Yolks 2 eggs )4. teaspoon vanilla 1^ cup powdered sugar Whites 4 eggs Prepare same as Souffle au Rhum. ' Mound threefourths of mixture on a slightly buttered platter. ... From The Boston Cooking-School Cook Book, 1896, page 445. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Omelet Souflfie a la Creme |
Four eggs, two of sugar, a speck of a teaspoonful of vanilla extract, one cupful of whipped the to a froth, and gradually beat the the into them. beaten, add the yolks, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 309. | |
| Aunt Sammy's Radio Recipes (1927) | Omelet Variations |
Any kind of a cooked vegetable, such as chopped onion, green pepper, celery or parsley delicately fried in butter, cooked asparagus or grated cheese, chopped ham or ... From Aunt Sammy's Radio Recipes, 1927, page 27. | |
| Mrs. Owen's Illinois Cook Book (1871) | Omelet with Cheese |
Beat six eggs very light; add two tablespoonsful of the size of a walnut, a little chopped parsley, pepper, salt, and two ounces of grated cheese. Beat all well ... From Mrs. Owen's Illinois Cook Book, 1871, page 120. | |
| La Cuisine Creole (1885) | Omelet with Parmesan Cheese |
Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little salt; beat the whole together, pour into a pan, roll up and bake ... From La Cuisine Creole, 1885, page 105. | |
| La Cuisine Creole (1885) | Omelet with Sugar |
Beat six eggs, whites and yolks separately, with seven spoonfuls of powdered sugar. Flavor with lemon, and bake like a pudding for ten or fifteen minutes, or just long ... From La Cuisine Creole, 1885, page 106. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Omelet with Tomato Sauce |
Four eggs, four tablespoons cold water, two tablespoons butter and one of flour, salt and paprika to taste. Beat eggs thoroughly—yolks until thick and lemon colored, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 124. | |
| Camp Cookery (1910) | Omelet.—Beat |
add a pinch of a of powdered a of butter, and a of rum. Fry as described Lay the omelet on a hot dish, pour around it one-half tumblerful of rum that has been warmed in ... From Camp Cookery, 1910, page 118. | |
| Mrs. Hale's New Cook Book (1857) | Omelette |
Omelettes.—Eggs* may be dressed in a multiplicity of ways rut are seldom, in any form, more relished in a wellmade and e.xpeditiously served omelette. This may be plain, ... From Mrs. Hale's New Cook Book, 1857, page 292. | |
| The Picayune Creole Cook Book (1901) | Omelette |
1 Tablespoonful of If you wish to have the omelet very nice, break the whites and yolks separately, and beat the former till they come to a light froth, and the latter ... From The Picayune Creole Cook Book, 1901, page 180. | |
| The Picayune Creole Cook Book (1901) | Omelette & VOignon |
4 Eggs. 1 Tablespoonful of Butter. 1 Large Onion Minced Very Fine. Beat the eggs as for a plain omelet. Then stew the onions in the butter till quite tender. Stir them ... From The Picayune Creole Cook Book, 1901, page 181. | |
| La Cuisine Creole (1885) | Omelette au .naturel |
Break eight eggs into a bowl; add a teaspoonful of salt, half as much pepper, beat up the whole very hard and throw in a tablespoonful of water. Have the ome¬ let-pan on ... From La Cuisine Creole, 1885, page 104. | |
| The Picayune Creole Cook Book (1901) | Omelette au Persil |
6 Eggs. 1% Tablespoonfuls of Butter. 1 Tablespoonful of Cut Parsley. ner as for Plain Omelet, only mix a tablespoonful of cut parsley in the omelet before putting it in the frying pan. From The Picayune Creole Cook Book, 1901, page 181. | |
| The International Cook Book (1906) | Omelette Dancfee |
Hashed Creamed Potatoes (220) 2805. OMELETTE, DANOISE Crack eight fresh eggs in a bowl, add a half gill cream, teaspoon anchovy essence, three saltspoons salt, two ... From The International Cook Book, 1906, page 883. | |
| The International Cook Book (1906) | Omelette Jardiniere |
Spanish Mackerel (689) Julienne Potatoes (799) 949. OMELETTE JARDINIERE Place in a small frying pan two tablespoons cooked green peas with two tablespoons canned string ... From The International Cook Book, 1906, page 292. | |
| The International Cook Book (1906) | Omelette Mousseline au Beui-"> Noir |
Roast Lamb, Mint Sauce (392) Chestnut Pudding (343) 1073. BISQUE OF CRABS, KIOTO Procure six hard, live crabs, clean well, place in a mortar and pound to a paste. ... From The International Cook Book, 1906, page 329. | |
| The Boston Cooking-School Cook Book (1896) | Omelette Robespierre |
3 eggs 1 tablespoon powdered sugar 3 tablespoons hot water % teaspoon salt Beat eggs slightly, and add remaining ingredients. Put one and one-half tablespoons butter in ... From The Boston Cooking-School Cook Book, 1896, page 148. | |
| Housekeeping in Old Virginia (1879) | Omelette Souffl]^ |
Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, ... From Housekeeping in Old Virginia, 1879, page 243. | |
| The International Cook Book (1906) | Omelette Souffld |
1555. CLAM STEW WITH CELERY Cut a well-cleaned white celery stalk in small dice pieces and place in a saucepan with a quart and a half water, half a teaspoon salt, and ... From The International Cook Book, 1906, page 476. | |
| The Virginia House-Wife (1824) | Omelette Souffle |
Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar and a little grated lemon peel, put a ... From The Virginia House-Wife, 1824, page 118. | |
| La Cuisine Creole (1885) | Omelette Souffle |
Beat six eggs, the whites and yolks separately; put to the yolks four dessertspoonfuls of white sugar pow¬ dered, and the yellow rind of a lemon chopped very fine; mix ... From La Cuisine Creole, 1885, page 106. | |
| The Creole Cookery Book (1885) | Omelette Souffle |
Put the yolks of 6 eggs in a large basin; a dessertspoonful of potato flour, 1 dessertspoonful of orange flower water; add a very little salt; stir these together with a ... From The Creole Cookery Book, 1885, page 244. | |
| The International Cook Book (1906) | Omelette Souffle au Rhum |
Prepare the broth as per No. 578, adding a tender, well-cleaned fowl, which will be used for dinner to-night. 924. VEAL CHOPS, PIEDMONTAISE Heat a tablespoon butter in a ... From The International Cook Book, 1906, page 284. | |
| La Cuisine Creole (1885) | Omelette Souffle in a Mould |
Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water; stir these well ... From La Cuisine Creole, 1885, page 106. | |
| Mrs. Beeton's Book of Household Management (1861) | Omelette Soufflee au Chocolat |
Ingredients. — i tablespoonful of finely-grated chocolate, 5 win; 3 yolks of eggs, 2 ozs. castor sugar, a few drops of essence of Method. — Cream the sugar and yolks of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The International Cook Book (1906) | Omelette Soufflee, with Apples |
* U»e the beef left over from yesterday. 2810. OMELETTE SOUFFL£E WITH APPLES Place three tablespoons powdered sugar in a bowl with six egg yolks, three tablespoons ... From The International Cook Book, 1906, page 885. | |
| Common Sense in the Household (1871) | Omelette Soufflee— [Fried |
4 tablespoonfuls sugar (powdered). 1 teaspoonful of vanilla. Beat the whites and yolks separately. Add the sugar to the yolks, a at a time, beating very thoroughly, ... From Common Sense in the Household, 1871, page 261. | |
| The International Cook Book (1906) | Omelette with Calves' Brains |
Small Steaks, Maitre d'Hotel (172) Potatoes, Be"arnaise (1001) 1886. OMELETTE WITH CALVES' BRAINS Plunge two fresh calves' brains in cold water for thirty minutes. ... From The International Cook Book, 1906, page 576. | |
| The International Cook Book (1906) | Omelette with Capers |
Butterfish, Saut£ (636) Broiled Mutton Chops (49) Corn Pancakes (659) 1040. OMELETTE WITH CAPERS Crack eight fresh eggs in a bowl, pour in a half gill milk, season with ... From The International Cook Book, 1906, page 319. | |
| The International Cook Book (1906) | Omelette with Cepes |
Sausage Cakes Potatoes, Julienne (799) 2775. OMELETTE WITH CEPES salt, two saltspoons pepper, arid sharply beat up with a fork for two minutes. Neatly wipe and finely ... From The International Cook Book, 1906, page 873. | |
| The International Cook Book (1906) | Omelette with Chives Whitebait, Virginia |
1420. OMELETTE WITH CHIVES Crack eight fresh eggs in a bowl, add a half gill milk, one tablespoon finely chopped fresh chives, half teaspoon salt, two saltspoons white ... From The International Cook Book, 1906, page 435. | |
| The International Cook Book (1906) | Omelette with Cucumbers |
Codfish Cakes, Meuniere (240) Mutton Chops with Bacon (845) Potatoes, Failles (611) 1380. OMELETTE WITH CUCUMBERS Crack eight fresh eggs in a bowl, add half a gill milk, ... From The International Cook Book, 1906, page 423. | |
| The International Cook Book (1906) | Omelette with Herrings |
Weaknsh, Maitre d'Hotel (927) Broiled Pigs' Feet (434) Potatoes, Anna (84) Orange Cakes (1084) 2991. OMELETTE WITH HERRINGS Cut off head and tail of a nice fat smoked ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Omelette with Jelly |
Currant or other tart jelly. Five eggs. 4 tablespoonfuls cream, or the same of milk, thickened with a teaspoonful of rice-flour or arrowroot. 2 tablespoonfuls powdered ... From Common Sense in the Household, 1871, page 262. | |
| The International Cook Book (1906) | Omelette with Sweet Peppers |
Filet of Sole, Tartare Sauce (487) Hashed Potatoes au Gratin (173) 1806. OMELETTE WITH SWEET PEPPERS salt, two saltspoons white pepper and beat with a fork for two ... From The International Cook Book, 1906, page 551. | |
| The International Cook Book (1906) | Omelette with Tarragon |
2397. RYE MUSH Place pint and a half water and half pint milk in a thick-bottomed saucepan, add half teaspoon salt, and as soon as it comes to a boil strew in ... From The International Cook Book, 1906, page 741. | |
| The International Cook Book (1906) | Omelette, Bonne Femme |
Yellow Perch, Tartare Mutton Chops (49) Potatoes, Garfield (1843) 2879. OMELETTE, BONNE FEMME Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Omelette, Bordelaise |
Calves' Livers, Meuniere (989) 2634. OMELETTE, BORDELAISE Crack eight fresh eggs in a bowl, add half gill cream, season with a half teaspoon salt, two saltspoons pepper, ... From The International Cook Book, 1906, page 824. | |
| The International Cook Book (1906) | Omelette, Chambery |
Pineapple Fritters (1186) 2044. OMELETTE, CHAMBERY Crack eight fresh eggs in a 7x>wl, add half gill milk, half saltspoon salt, two saltspoons pepper, c, tablespoon ... From The International Cook Book, 1906, page 627. | |
| The International Cook Book (1906) | Omelette, Col. O'Brien |
Fish Balls (260) Have in an enameled, small pan a half pint water and half pint milk. Season with two saltspoons salt, then let slowly come to a boil on a moderate fire; ... From The International Cook Book, 1906, page 399. | |
| The International Cook Book (1906) | Omelette, Demi-Souffl£ |
Julienne Potatoes (799) 1239. OMELETTE, DEMI-SOUFFLE Place the yolks of eight fresh eggs in a bowl and the whites in a copper basin. Stir the yolks with a wooden spoon ... From The International Cook Book, 1906, page 381. | |
| The International Cook Book (1906) | Omelette, Financiere |
Beef Saut£, Anglaise (513) Potatoes en Failles (611) 1780. OMELETTE, FINANCIERE Crack eight fresh eggs in a bowl, add half a gill cream, half teaspoon salt, two ... From The International Cook Book, 1906, page 543. | |
| The International Cook Book (1906) | Omelette, Gibbons |
Roast Duckling with Apple Sauce (187) Chicory Salad (38) Jelly, Moscovite 1622. BISQUE OF SHAD ROES Cut in half-inch pieces two shad roes of about three-quarters of a ... From The International Cook Book, 1906, page 494. | |
| The International Cook Book (1906) | Omelette, Ilousseuse |
1993. OMELETTE, MOUSSEUSE Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream> season with a ... From The International Cook Book, 1906, page 611. | |
| The International Cook Book (1906) | Omelette, Italienne |
Veal Cutlets, Tomato Sauce (55) 1172. COMPOTE or PEARS Open a pint can of preserved pears. Arrange them on a compotier. Pour the syrup into a small saucepan with a ... From The International Cook Book, 1906, page 356. | |
| The International Cook Book (1906) | Omelette, Ivica |
Green-Gage Tartlet (569) 1269. BOUILLABAISSE, MARSEILLAISE Procure a one-pound live lobster, two very fresh eels and one very small sea bass. Cut the head and small ... From The International Cook Book, 1906, page 390. | |
| The International Cook Book (1906) | Omelette, Madeira Sauce |
Kingfish Saute, Meuniere (773) Calf's Liver with Bacon (155) German Pried Potatoes (242) MONDAY, THIRD WEEK OF JULY 617 2065. OMELETTE, MADEIRA SAUCE Crack eight fresh ... From The International Cook Book, 1906, page 634. | |
| The International Cook Book (1906) | Omelette, Melba |
2649. OYSTER BROTH, CHANTILLY Open thirty-six medium, fresh oysters, place them in a stew pan with their own liquor, add one quart water, four branches well-cleaned ... From The International Cook Book, 1906, page 829. | |
| The International Cook Book (1906) | Omelette, Napolitaine |
Findon Haddock (76) Broiled Pigs' Feet (434) Stewed Cream Potatoes (no) MONDAY, THIRD WEEK OF SEPTEMBER 759 2500. OMELETTE, NAPOLITAINE Plunge an ounce of Italian ... From The International Cook Book, 1906, page 776. | |
| Presbyterian Cook Book (1873) | Omelette, Oe Fbench Egg- Cake |
E. Beat up thoroughly six eggs; a teaspoonful of sweet cream or milk, and a little salt. Fry in a pan in which there is onehalf ounce of melted butter, over a quick ... From Presbyterian Cook Book, 1873, page 41. | |
| The International Cook Book (1906) | Omelette, Parisienne |
Fried Filet of Sole, Horly (2246) 3024. OMELETTE, PARISIENNE Crack eight fresh eggs in a copper basin, add a half gill cream, half teaspoon salt, three saltspoons pepper ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Omelette, Pavia |
English Mutton Chops (261) Sweet Potatoes Saute"es • 2533. OMELETTE, PAVIA Crack eight fresh eggs in a bowl, add half gill cream, two tablespoons grated Parmesan cheese, ... From The International Cook Book, 1906, page 790. | |
| The New England Cook Book (1905) | Omelette.—Allow |
for every six or twelve small ones one ^%g; remove the hard part and mince the rest very fine; take the yelks of eight eggs and whites of four, beat till very light, ... From The New England Cook Book, 1905, page 69. | |
| The Boston Cooking-School Cook Book (1896) | One Egg Cake |
^ cup of butter % cup milk 1 ^^;g 2%, teaspoons baking powder Cream the butter, add sugar gradually, and ^g^ well beaten. Mix and sift flour and baking powder, add ... From The Boston Cooking-School Cook Book, 1896, page 585. | |
| The Boston Cooking-School Cook Book (1896) | One Egg Muffins I |
3)^ cups flour 1}{ cups milk 6 teaspoons baking powder 3 tablespoons melted butter 1 teaspoon salt 1 egg 3 tablespoons sugar Mix and sift dry ingredients; add gradually ... From The Boston Cooking-School Cook Book, 1896, page 108. | |
| The Boston Cooking-School Cook Book (1896) | One Egg Muffins II |
2 cups flour 2 tablespoons sugar ^ teaspoon salt 2 tablespoons melted butter 1 egg Mix and bake as One Egg Muffin I. Berry Muffins I (without eggs) 2 cups flour 2 ... From The Boston Cooking-School Cook Book, 1896, page 108. | |
| Gulf City Cook Book (1878) | One-egg Cake |
One egg, one cup of sweet milk, one and a of sugar, three cups of flour, one table-spoonful of butter, and one tea-spoonful of yeast-powder. From Gulf City Cook Book, 1878, page 146. | |
| Aunt Babette's Cook Book (1889) | One-egg Cake |
Rub half n, ci'p of butter tad one cup of sugar to a cream, add. half a cup of sweet milk, one egg, two cups of iiour, sifted with two teaspoonfuls of baking powder, the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. | |
| Gulf City Cook Book (1878) | Onion Omelet |
Six large onions boiled quite done; mash, and season with salt, one of sweet milk, and one egg. Bake five minutes. From Gulf City Cook Book, 1878, page 101. | |
| The White House Cook Book (1887) | Onion Omelet |
MAKE a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then fold, or, if preferred, mix the minces into the eggs before cooking. From The White House Cook Book, 1887, page 258. | |
| The Boston Cooking-School Cook Book (1896) | Orange Omelet |
3 eggs 1 teaspoon lemon juice 2 tablespoons powdered sugar 2 oranges Few grains salt }£ tablespoon butter 2^ tablespoons orange juice Follow directions for Plain Omelet. ... From The Boston Cooking-School Cook Book, 1896, page 146. | |
| Rumford Complete Cook Book (1908) | Orange Omelet |
2 oranges. Sugar to taste. Prepare the oranges by removing the skins, every particle of pith, the seeds and as much as of the inner dividing cut or break into small ... From Rumford Complete Cook Book, 1908, page 105. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Orange Omelet, with Whipped Cream |
Three eggs, two tablespoons of pow¬ dered sugar, a few grains of salt, one tea¬ spoon of lemon juice, two oranges, onehalf tablespoon of butter, two and onehalf ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 122. | |
| The Picayune Creole Cook Book (1901) | Parmesan Cheese |
Grate and mince only the lean portion of ham till you have a cupful. Put this in a saucepan with a tablespoonful of butter, and add the finely minced onion and garlic. ... From The Picayune Creole Cook Book, 1901, page 202. | |
| The Picayune Creole Cook Book (1901) | Parmesan or Gruytre cheese. Mix |
this thoroughly in the sauce, and let it cook well for about ten minutes. Put the cauliflower in a pan, or the dish in which it is to be served, having greased the dish ... From The Picayune Creole Cook Book, 1901, page 216. | |
| The International Cook Book (1906) | Petits Pains au Scrambled Eggs |
Broiled Fresh Mackerel, Maitre d'H6tel (388) Salisbury Steaks (347) Brioches (878) 1153. PETIT PAINS AU SCRAMBLED EGGS Cut the covers from six oval French breakfast ... From The International Cook Book, 1906, page 350. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pickled Eggs |
Boil them twelve minutes, and throw them into cold water to make the shells come off easily. red beets very soft, peel and mash fine, and put them pepper, cloves and ... From Mrs. Owen's Illinois Cook Book, 1871, page 315. | |
| Gulf City Cook Book (1878) | Pickled Eggs |
Scald one quart of vinegar, with a half dozen cloves, one dozen allspice, one tea-spoonful of pepper, one table -spoonful of flour of mustard. Pour this over one dozen ... From Gulf City Cook Book, 1878, page 69. | |
| La Cuisine Creole (1885) | Pickled Eggs |
When eggs are abundant and cheap, it is well to pickle some for a time of scarcity. Boil three or four dozen eggs for half an hour, let them cool, and then take off the ... From La Cuisine Creole, 1885, page 118. | |
| The White House Cook Book (1887) | Pickled Eggs |
PICKLED eggs are very easily prepared and most excellent as an accompaniment for cold meats. Boil quite hard three dozen eggs, drop in cold water and remove the shells, ... From The White House Cook Book, 1887, page 208. | |
| The New England Cook Book (1905) | PicMed Eggs.—Boil the eggs |
until very hard; when cold, shell them., and cut them in halves lengthways. Lay them carefully in large-mouthed jars, and pour over them, scalding vinegar, well seasoned ... From The New England Cook Book, 1905, page 153. | |
| The International Cook Book (1906) | Pieds-Paquet, Marseillaise Omelette with Chervil |
1440. OYSTER RAVIGOTE Drain thirty-six fresh opened oysters on a cloth, lightly roll in flour, then dip in beaten eggs, and lastly roll in bread crumbs. Arrange in a ... From The International Cook Book, 1906, page 442. | |
| The Cook's Own Book (1832) | Pies, Egg Mince |
six ej-s until they are hard, shred diem small; slued double the quantity of suet; then add one pound of currants picked and washed, (if the eggs were large you must use ... From The Cook's Own Book, 1832, page 186. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pigs’ Head Cheese |
Boil a pig’s head until the bone comes out, and chop this very fine; pound about eight soft crackers very fine, and mix this up well; add some sweet herbs, pepper, salt ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 65. | |
| Aunt Babette's Cook Book (1889) | Pike with Egg Sauce |
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 70. | |
| California Mexican-Spanish Cook Book (1914) | Pimiento Egg |
Hard boil small eggs, shell, salt, put each in a canned pirniento large enough to close end with toothpick, salt well, dip in batter, fry in deep fat, slice in half ... From California Mexican-Spanish Cook Book, 1914, page 80. | |
| The Dixie Cook-Book (1883) | Piq’s-head Cheese |
Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water over the head and ears, then ... From The Dixie Cook-Book, 1883, page 208. | |
| Modern American Drinks (1895) | Plain Egg-Nogg |
One fresh egg, one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, in a mixing-glass one-fourth full of fine ice; milk, shake well, strain ... From Modern American Drinks, 1895, page 59. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Omelet |
Take six eggs, leaving out the whites of two. Beat them very light, and strain them through a sieve. Add pepper and Divide two ounces of fresh butter little bits, and ... From Directions for Cookery, in Its Various Branches, 1837, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Plain Omelet |
hottest part of the the egg to; then let it stand a few seconds to brown. Run the knife between the sides of the omelet and the pan, fold, and turn on a ^^?/dish. Serve without delay. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 374. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Omelet |
Put three eggs into a bowl, and give them twelve good vigorous beats with a fork. Put a piece of butter the size of a walnut in a very smooth frying-pan, shake fire ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. | |
| The White House Cook Book (1887) | Plain Omelet |
PUT a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff froth and the yolks to a thick batter. Add to the ... From The White House Cook Book, 1887, page 254. | |
| The Boston Cooking-School Cook Book (1896) | Plain Omelet |
4 eggs 4 tablespoons hot water }4 teaspoon salt 1 tablespoon butter Few grains pepper 1)4 cups Thin White Sauce Separate yolks from whites. To yolks add salt, pepper, ... From The Boston Cooking-School Cook Book, 1896, page 145. | |
| Manual for Army Cooks (1896) | Plain Omelet |
The fire must be brisk, as the quicker an omelet is made the better, and the less butter it requires. If the frying pan needs cleansing, instead of washing, heat it and ... From Manual for Army Cooks, 1896, page 155. | |
| Rumford Complete Cook Book (1908) | Plain Omelet |
yi teaspoon pepper. Break the eggs into a bowl and beat them lightly, yolks and whites together, add the salt, pepper and water, and mix all well; melt the butter in a ... From Rumford Complete Cook Book, 1908, page 104. | |
| La Cuisine Creole (1885) | Plain Pudding Without Eggs or Wine |
One pound of chopped and stoned raisins, half a pound of suet, one pound of flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk or nutmeg ... From La Cuisine Creole, 1885, page 205. | |
| The International Cook Book (1906) | Plain Welsh Rarebit |
1561. SHAD ROES, NEWBURGH Plunge two shad roes of a pound and a quarter each in a quart of boiling water, with a teaspoon salt and two tablespoons vinegar, and boil ten ... From The International Cook Book, 1906, page 478. | |
| The Boston Cooking-School Cook Book (1896) | Planked Eggs |
Finely chop cold cooked corned beef or corned tongue; there should be two-thirds cup. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt ... From The Boston Cooking-School Cook Book, 1896, page 138. | |
| The White House Cook Book (1887) | Plum Pudding, Without Eggs |
THIS delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-chopped beef suet, two cupfuls of fine bread ... From The White House Cook Book, 1887, page 436. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plum Pudding.—without Eggs |
Half a pound of grated bread crumbs, quarter of a pound of chopped suet, one tablespoonful of liour, half a pound of currants, two and a half of one glassful of brandy, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 344. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Poached Egg in Tomato |
Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, being careful not to break the yolk; cover with buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. | |
| The Cook's Own Book (1832) | Poached Eggs |
The inside of a sirloin of Iv;.'/' is best tiir this di^h, or a leg of mutton. Cut the.-licesof even and equal thickness, and broil and tarofiilly ant! slightly over a ... From The Cook's Own Book, 1832, page 100. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Poached Eggs |
perfect success choose that are not two days old, yet they must be; quite fresh eggs are too milky; the beauty of a poached egg, a one, consists in the hardened to form ... From Mrs. Porter's New Southern Cookery Book, 1871, page 384. | |
| The Appledore Cook Book (1872) | Poached Eggs |
Break and beat up two eggs, and stir into them two table^poonfuls of milk and half a teaspoonful of salt; put them into a basin, with half a spoonful of b\jtter, and set ... From The Appledore Cook Book, 1872, page 205. | |
| Housekeeping in Old Virginia (1879) | Poached Eggs |
Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be ... From Housekeeping in Old Virginia, 1879, page 244. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Poached Eggs |
Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. butter in a small sauce-pan, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 377. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Poached Eggs |
Strictly fresh eggs only are fit to poach. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. | |
| Aunt Babette's Cook Book (1889) | Poached Eggs |
Heat water in a deep, clean frying-pan. When the water boils, break the eggs, one at a time, in a saucer and slip into the boiling water. Salt the water and pour the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 147. | |
| Manual for Army Cooks (1896) | Poached Eggs |
It is advisable not to poach more than three or four eggs at a time; preferably one. Nearly fill a frying pan with cold water, adding two teaspoonfuls of salt and one ... From Manual for Army Cooks, 1896, page 156. | |
| The Picayune Creole Cook Book (1901) | Poached Eggs |
Oceufe Pochés Have a frying pan filled with boiling water. Add salt. Some add also a tablespoonful of vinegar as this helps to keep the eggs whole. The eggs must be ... From The Picayune Creole Cook Book, 1901, page 178. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Poached Eggs |
Break eggs in cup; butter muffin rings. Place in shallow pan and cover with Allow two teaspoons of to pint of From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. | |
| Bohemian-American Cook Book (1915) | Poached Eggs |
Skopová sekanina s the remains of a mutton Mix brown gravy, half as much beef soup, a dash of and lemon juice, and strain over the minced meat. Set in a warm over a ... From Bohemian-American Cook Book, 1915, page 88. | |
| Larkin Housewives' Cook Book (1915) | Poached Eggs |
Have a shallow pan nearly full of boiling salted water, remove scum and reduce temperature until water is motionless; break an egg into a saucer and slip into the water; ... From Larkin Housewives' Cook Book, 1915, page 50. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Poached Eggs a |
la Fran9aise Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon. From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. | |
| The White House Cook Book (1887) | Poached Eggs a La Creme |
PUT a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg separately into a saucer; slip the egg carefully ... From The White House Cook Book, 1887, page 252. | |
| Common Sense in the Household (1871) | Poached Eggs a la Creme, »J« |
Nearly fill a clean frying-pan with, strained water boiling-hot; strain a tablespoonful of vinegar through double muslin, and add to the water with a Slip your eggs from ... From Common Sense in the Household, 1871, page 254. | |
| The Boston Cooking-School Cook Book (1896) | Poached Eggs k la Reine |
Cover circular pieces of toasted bread with sliced fresh mushrooms sauted in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white ... From The Boston Cooking-School Cook Book, 1896, page 134. | |
| The International Cook Book (1906) | Poached Eggs Tampa |
1412. POACHED EGGS, TAMPA Peel and place in a saucepan six small bananas with a half ounce butter, half teaspoon salt, a saltspoon cayenne pepper and two tablespoons ... From The International Cook Book, 1906, page 433. | |
| The International Cook Book (1906) | Poached Eggs with Mint |
Broiled Beefsteak (172) Lyonnaise Potatoes (78) Raisin Griddle Cakes (1719) 2034. SLICED PEARS IN CREAM Remove stems and peel six good-sized, sound, sweet pears, cut in ... From The International Cook Book, 1906, page 624. | |
| The Boston Cooking-School Cook Book (1896) | Poached Eggs with Sauce Bearnaise |
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley. Sauce Bearnaise. Beat yolks three eggs slightly, add ... From The Boston Cooking-School Cook Book, 1896, page 136. | |
| The International Cook Book (1906) | Poached Eggs with Spinach |
Broiled Butterfish, Beef Hash, Polonaise (1306) Potatoes, Copeaux (905) 1820. POACHED EGGS WITH SPINACH Prepare half the quantity only of spinach in cream (No. 399). ... From The International Cook Book, 1906, page 555. | |
| La Cuisine Creole (1885) | Poached Eggs with Toast and Anchovy Paste |
Toast six pieces of bread, shape them round, before browning; keep them where they will be hot until you poach the eggs. Take a tin dipper, half till it with boil¬ ing ... From La Cuisine Creole, 1885, page 103. | |
| The International Cook Book (1906) | Poached Eggs, Aix les Bains |
Corn Muffins (51) 2985. POACHED EGGS, Aix LES BAINS Cut from a stale sandwich loaf twelve quarter-inch-thick slices, then cut to two inches in diameter and toast to a ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Poached Eggs, Argenteuil |
Broiled Pig's Feet (434) Potatoes, Julienne (799) 1194. POACHED EGGS, ARGENTEUIL Open a pint can of asparagus tips. Drain off the liquor and plunge the asparagus into a ... From The International Cook Book, 1906, page 365. | |
| The International Cook Book (1906) | Poached Eggs, Bangalore |
Hamburg Steaks (108) Potatoes, Failles 6 10. POACHED EGGS, BANGALORE Peel and core three large sound apples. Cut each one into four even slices, lightly dip in cold milk ... From The International Cook Book, 1906, page 189. | |
| The International Cook Book (1906) | Poached Eggs, Bearnaise |
2266. POACHED EGGS, BEARNAISE Poach twelve fresh eggs in thret quarts boiling water with tablespoon salt and two tablespoons vinegar for three minutes. Carefully lift up ... From The International Cook Book, 1906, page 696. | |
| The International Cook Book (1906) | Poached Eggs, Chasseur |
Kippered Herrings (153) Country Sausages (134) 1738. POACHED EGGS, CHASSEUR Heat in a small saucepan one tablespoon melted butter, add and brown for three minutes four ... From The International Cook Book, 1906, page 529. | |
| The International Cook Book (1906) | Poached Eggs, Chester |
Broiled Beefsteaks (172) Julienne Potatoes (799) 2821. POACHED EGGS, CHESTER Cut a medium eggplant in twelve even slices, then with a two-inch pastry cutter cut out a ... From The International Cook Book, 1906, page 890. | |
| The International Cook Book (1906) | Poached Eggs, Creole |
Apple Fritters (203) 529. SOFT CLAMS, NEWBURG Open thirty-six good-sized, fresh, soft clams; discard all the hard parts, keeping nothing but the perfect bodies. Plunge ... From The International Cook Book, 1906, page 165. | |
| The International Cook Book (1906) | Poached Eggs, Demi-Careme |
Broiled Salt Mackerel (107) Beefsteaks (172) Potatoes, Be"arnaise 1000. POACHED EGGS, DEMI-CAREME Mix well in a small saucepan one tablespoon butter and one and a half ... From The International Cook Book, 1906, page 308. | |
| The International Cook Book (1906) | Poached Eggs, Egyptian |
Smelts, Tartare Sauce (47) 2956. POACHED EGGS, EGYPTIAN Mix in a saucepan a half tablespoon butter with tablespoon flour, pour in a gill milk, half gill cream, and ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Poached Eggs, Florentine |
Butternsh, Meuniere (636? Broiled Pig's Feet (434) Potatoes, Anna (84) 1249. POACHED EGGS, FLORENTINE Remove the stalks and thoroughly wash a pint and a half very fresh ... From The International Cook Book, 1906, page 384. | |
| The International Cook Book (1906) | Poached Eggs, Giblet Sauce |
Fresh Mackerel, Maitre d'Hotel (388) Combination Chops (2060) Sweet Potatoes Sautees (2534) 2861. POACHED EGGS, GIBLET SAUCE Prepare twelve poached eggs on toast (No. ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Poached Eggs, Hollandaise |
Yarmouth Bloaters (311) Steaks with Onions (294) 1537. POACHED EGGS, HOLLANDAISE Prepare twelve poached eggs (No. 106), dress on a hot dish on the toasts, pour a ... From The International Cook Book, 1906, page 471. | |
| The International Cook Book (1906) | Poached Eggs, Louise |
Small Steaks, Maitre d'Hotel (172) Potatoes, Saratoga (156) SATURDAY, FOURTH WEEK OF DECEMBER 961 3090. POACHED EGGS, LOUISE Cut from a sandwich loaf twelve ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Poached Eggs, Lyonnaise |
646. POACHED EGGS, LYONNAISE Cut in half and slice very finely two medium-sized, sound white onions, place in a saucepan with half ounce butter, half teaspoon salt and ... From The International Cook Book, 1906, page 199. | |
| The International Cook Book (1906) | Poached Eggs, Mexicaine |
Fried Butter Fish (636) Broiled Devilled Ham (451) Sweet Potatoes in Cream (no) 1925. BLACKBERRIES AND CREAM Plunge a quart sound, fresh blackberries in cold water for ... From The International Cook Book, 1906, page 588. | |
| The International Cook Book (1906) | Poached Eggs, New London |
Broiled Salt Mackerel (904) 2745. POACHED EGGS, NEW LONDON Place four ounces crab meat in a sautoire with half ounce butter and gill sherry or white wine, cover the pan ... From The International Cook Book, 1906, page 862. | |
| The International Cook Book (1906) | Poached Eggs, Saragosse |
Whitebait, Farm Style (1373) Tripe Saute, Lyonnaise (981) Hashed Brown Potatoes (50) 2212. POACHED EGGS, SARAGOSSE Cut in small square pieces half a Spanish onion and ... From The International Cook Book, 1906, page 679. | |
| The International Cook Book (1906) | Poached Eggs, St. Germain |
Beef,* Anglaise (513) Commeal Pones (990) 2150. POACHED EGGS, ST. GERMAIN Boil a pint shelled, tender green peas in a quart boiling water with teaspoon salt fifty ... From The International Cook Book, 1906, page 660. | |
| The International Cook Book (1906) | Poached Eggs, Trovatore |
Broiled Spanish Mackerel (689) Mutton Chops with Bacon (845) Rice Griddle Cakes (221) 2087. POACHED EGGS, TROVATORE Finely chop four sweet red peppers and place in a ... From The International Cook Book, 1906, page 641. | |
| The International Cook Book (1906) | Poached Eggs, Virginia |
Lamb Kidneys en Brochette (1331) 3120. POACHED EGGS, VIRGINIA Broil six even, very thin slices of Virginia ham for one minute on each side, remove and place on a hot ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Poached Eggs, with Sauce |
»J* Make the sauce by 2")utting half a cupful of hot water in a saucepan, a teaspoonful of tablespoonfuls of veal or chicken broth (strained), pepper, mace, and a of a ... From Common Sense in the Household, 1871, page 257. | |
| Mary Elizabeth's War Time Recipes (1918) | Poached Egg—tomato Rare |
BIT 1 can tomatoes 1 teaspoon soda 4 teaspoon paprika ¥% pound grated cheese Boil all together for one-half hour. Strain and thicken with two tablespoonfuls of corn ... From Mary Elizabeth's War Time Recipes, 1918, page 91. | |
| The White House Cook Book (1887) | Poached or Dropped Eggs |
HAVE one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Dash ... From The White House Cook Book, 1887, page 251. | |
| Rumford Complete Cook Book (1908) | Poached or Dropped Eggs |
Boiling salted water. Buttered toast. the in a shallow pan— frying-pan is good, — salt it lightly and drop in the eggs, one at a time, having previously broken them into ... From Rumford Complete Cook Book, 1908, page 103. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potato and Cheese Pudding |
Twelve ounces of boiled, skinned and mashed potatoes, one ounce of cheese grated fine, one ounce of suet, one gill of milk; mix it all together; if not proper ... From Mrs. Porter's New Southern Cookery Book, 1871, page 327. | |
| Rumford Complete Cook Book (1908) | Potato and Egg Salad |
3 medium-sized potatoes. French dressing. Hard cook the eggs, remove shells, and chop finelyusing a silver knife to prevent the eggs being discolored. Cook the potatoes, ... From Rumford Complete Cook Book, 1908, page 96. | |
| The White House Cook Book (1887) | Preserved Egg Plums |
USE a pound of sugar for a pound of plums; wash the plums and wipe dry; put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar ... From The White House Cook Book, 1887, page 465. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pried Eggs |
To fry eggs to accompany ham or bacon, put some sweet, clean lard in a perfectly clean fryingpan, and when boiling hot, slip in the eggs, having broken each one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 383. | |
| Housekeeping in Old Virginia (1879) | Pudding without Milk or Eggs |
Put into a buttered baking-dish, alternate layers of grated bread, and finely chopped apples seasoned with brown sugar, bits of butter and allspice. Pour over it a pint ... From Housekeeping in Old Virginia, 1879, page 400. | |
| Rumford Complete Cook Book (1908) | Puffed Egg |
1 egg. Separate the yolk from the white of the egg and beat the latter to a stiff froth, adding the salt. into a cup and place in a steamer or vessel containing enough ... From Rumford Complete Cook Book, 1908, page 247. | |
| Larkin Housewives' Cook Book (1915) | Puffy Omelet |
Separate three eggs; with the yolks, put a little pepper, and one tablespoon cold water; beat the whites to a stiff froth; lightly mix in the yolks. Make a pan rather ... From Larkin Housewives' Cook Book, 1915, page 51. | |
| The White House Cook Book (1887) | Pumpkin Pie Without Eggs |
ONE quart of properly stewed pumpkin pressed through a colander; to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen ... From The White House Cook Book, 1887, page 371. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Purr OMELET |
Stir into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 127. | |
| The Dixie Cook-Book (1883) | Purr OMELET |
Stir into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to ... From The Dixie Cook-Book, 1883, page 152. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Put in the egg and |
alternately, stirring all the time. Stir the whole very hard, and put in the at the last. When the whole is mixed, it till very light. Butter an earthen pan, or a thick ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 81. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Quaker Omelet |
A Quaker omelet is a handsome and sure dish when is taken in the preparation. of milk, one and a half table-spoonfuls of corn-starch, one teaspoonful of salt, one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 375. | |
| The Creole Cookery Book (1885) | Quince Cheese |
Take fine ripe quinces, pare and core them, cut them into pieces and weigh them; to each lb. of the cut quinces allow 4 lb. of the best brown sugar; put the cores and ... From The Creole Cookery Book, 1885, page 215. | |
| Aunt Babette's Cook Book (1889) | Quince Cheese |
Wipe off each quince before paring, core and slice them, weigh your fruit and sugar, allowing three-quarters of a pound of sugar for every pound of fruit and set the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 459. | |
| Directions for Cookery, in Its Various Branches (1837) | Quince Cheese.—have |
quinces, and pare and core them. Cut them into pieces, and weigh them; and to each pound of the cut quinces, allow half a pound best browm sugar. Pat the cores and ... From Directions for Cookery, in Its Various Branches, 1837, page 253. | |
| Mary Elizabeth's War Time Recipes (1918) | Rarebit |
Y pound cornmeal 1 quart milk 2 tablespoons cheese 1 tablespoon salt 1 pinch paprika Put the milk in a double-boiler and let it come toa boil. Stir the meal in slowly ... From Mary Elizabeth's War Time Recipes, 1918, page 83. | |
| Mary Elizabeth's War Time Recipes (1918) | Rarebit Sauce |
1 quart tomatoes YQ teaspoon soda 1 teaspoon butter 1 cup grated cheese Pinch of paprika Boil the tomatoes; add soda, salt and paprika. Mix the corn flour and butter and ... From Mary Elizabeth's War Time Recipes, 1918, page 83. | |
| Recipes for Sea Food (c. 1910s) | Rarebit. — Melt |
two of in chafing-dish. Stir in one tablespoonful of corn-starch, add onehalf pound old cheese and one cup of oysters after first bringing them to a boil in half cup ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 135. | |
| The White House Cook Book (1887) | Recipe for Cheese Custard |
FOR three persons, two ounces of grated parmesan cheese; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream to ... From The White House Cook Book, 1887, page 411. | |
| The Cook's Own Book (1832) | Rice Cheese |
an of rice, thick as hasty pudding, in than half a pint of milk (new); on an ounce and a half of butter, the same weight of sugar, mixing it well together; let then add ... From The Cook's Own Book, 1832, page 220. | |
| The White House Cook Book (1887) | Rice Omelet |
TAKE a cup of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonf ul of salt, a dash of pepper; mix well, then ... From The White House Cook Book, 1887, page 256. | |
| The White House Cook Book (1887) | Rice Pudding Without Eggs |
Two QUARTS of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnainon, a little nutmeg and a pinch of ... From The White House Cook Book, 1887, page 445. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Pudding.—no Eggs |
Wash and pick two tablespoonsful of rice, put it in a deep pie-dish and with it a like quantity; pour in a pint of sweet milk; float on the top a few shavings of butter ... From Mrs. Porter's New Southern Cookery Book, 1871, page 325. | |
| The Boston Cooking-School Cook Book (1896) | Rice with Cheese |
Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoon butter, sprinkle with thin ... From The Boston Cooking-School Cook Book, 1896, page 127. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice-cheese Rarebit |
13 cups tomato juice and pulp 1 cup cooked rice Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot. From Foods That Will Win the War and How to Cook Them, 1918, page 59. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Rob's Rarebit |
Y^ cup thin cream Y\ cup stewed and strained tomatoes % teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten From Catering for Special Occasions, with Menus and Recipes, 1911, page 160. | |
| The White House Cook Book (1887) | Rum Omelet |
PUT a small quantity of lard into the pan; let it simmer a few minutes and remove it; wipe the pan dry with a towel, and put in a little fresh lard in which the omelet ... From The White House Cook Book, 1887, page 259. | |
| The International Cook Book (1906) | Rum Omelette |
1290. BOULETTES OF TURKEY, FINNOISE Pick all the meat from the turkey left over from yesterday. Cut it into very small dice pieces. Mix in a small saucepan one and a ... From The International Cook Book, 1906, page 397. | |
| Housekeeping in Old Virginia (1879) | Rumble Eggs |
Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five ... From Housekeeping in Old Virginia, 1879, page 244. | |
| The Southern Cookbook (1912) | Rush Cream Cheese |
To a quart of fresh cream, put of new milk warm to make the cream a proper warmth, a bit of sugar and a little rennet. io6 Set near the fire till the curd comes, fill a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 109. | |
| Ryzon Baking Book (1916) | Ryzon Egg Corn Bread |
level cupful (6 ounces) corn meal. {}i pound) X level teaspoonful salt. 3 cupfuls {lyi pints) milk. Sift meal, flour, Ryzon and salt into a basin. Beat up yolks of eggs, ... From Ryzon Baking Book, 1916, page 19. | |
| Ryzon Baking Book (1916) | Ryzon Plain Omelet |
(l ounce) butter. yi level teaspoonful pepper. tablespoonful warm water. Put one and one-half tablespoonfuls of the butter into an omelet pan, and allow it to melt ... From Ryzon Baking Book, 1916, page 76. | |
| Ryzon Baking Book (1916) | Ryzon Savory Cheese Pudding |
level cupfuls {}4 pound) grated cheese. level teaspoonful flour. }i level teaspoonful pepper. cupful (}4 pint) boiling milk. tablespoonful (}i ounce) butter. level ... From Ryzon Baking Book, 1916, page 79. | |
| Aunt Babette's Cook Book (1889) | Sandwich Cheese, or Koch Kaese |
Press one quart of fine cottage cheese through, a coarse sieve or collander, and set it away" in a cool place for a week, stirring it once or twice during that time; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 196. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sard Boiled Eggs |
Those who like hard boiled eggs, and want them to digest well, should boil them hard for thirty minutes, and they are then lit to eat. I thought this out of reason tried ... From Mrs. Owen's Illinois Cook Book, 1871, page 121. | |
| Ryzon Baking Book (1916) | Saving Eggs by Using Ryzon |
When more eggs are called for than you care to use, you can reduce the cost of a recipe by using J^ level teaspoonful of Ryzon for each egg omitted. Often J^ to J^ of ... From Ryzon Baking Book, 1916, page 12. | |
| Rumford Complete Cook Book (1908) | Savory Eggs |
1 tablespoon vinegar. 2 medium-sized onions. Salt and paprika to taste. y$ cup stale bread crumbs. 1 tablespoon grated cheese. Heat one and one-half tablespoons of the ... From Rumford Complete Cook Book, 1908, page 109. | |
| Larkin Housewives' Cook Book (1915) | Savory Eggs |
Chop fine one small onion and one tomato. Cook in frying pan in small amount of fat until brown. Separate four eggs, add to the yolks one-half teaspoon salt, a dash of ... From Larkin Housewives' Cook Book, 1915, page 51. | |
| The Creole Cookery Book (1885) | Savory Friar’s Omelet |
Have 1 lb. of nice potatoes boiled, and also 4 lb. of carrots; when cooked quite tender, rub the potatoes and carrots through a wire sieve with a wooden spoon; then add ... From The Creole Cookery Book, 1885, page 241. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Savory Stuffed Eggs in Mayonnaise |
Cut twelve hard-boiled eggs into halves lengthwise. Take out the yolks, put them through a potato ricer and mix them with two tablespoons each of melted butter, anchovy ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 122. | |
| Mrs. Hale's New Cook Book (1857) | Savory, or Ragoiit Eggs .— Boil |
the eggs hard, as for salad, >iit them water, remove the shells, cut them into ialves, and take out the yolks, keeping the white halves un )roken; then beat up the yolks ... From Mrs. Hale's New Cook Book, 1857, page 293. | |
| The Jewish Manual (1846) | Savoury Eggs |
Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this ... From The Jewish Manual, 1846, page 127. | |
| Mrs. Hale's New Cook Book (1857) | Saworv, or Ragout Eggs |
To Onooi^e Eggs.—In choosing eggs hold them to the light; if they are clear, they are; if they are if they have a spot attached to the are worthless. Eggs should be new, ... From Mrs. Hale's New Cook Book, 1857, page 289. | |
| The White House Cook Book (1887) | Scalloped Cheese |
ANY person who is fond of cheese could not fail to favor this recipe. Take three slices of bread well-buttered, first cutting off the brown outside crust. Grate fine a ... From The White House Cook Book, 1887, page 246. | |
| The Jewish Manual (1846) | Scalloped Eggs |
Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and ... From The Jewish Manual, 1846, page 127. | |
| The White House Cook Book (1887) | Scalloped Eggs |
HARD-BOIL twelve eggs; slice them thin in rings; in the bottom of a iauge well-buttered baking-dish place a layer of grated bread crumbs, thenone of eggs; cover with ... From The White House Cook Book, 1887, page 250. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Eggs |
3 " hard-boiled " eggs ^ cup chopped cold meat 1 pint White Sauce I ^ cup buttered cracker crumbs Chop eggs finely. Sprinkle bottom of a buttered baking dish with ... From The Boston Cooking-School Cook Book, 1896, page 139. | |
| Larkin Housewives' Cook Book (1915) | Scalloped Eggs |
Boil six eggs twenty minutes, shell, cut in thin slices and place in baking dish a of \ then a layer of cracker-crumbs. ^^\l* /j^^—-, dot ~ with butter. Continue this ... From Larkin Housewives' Cook Book, 1915, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Scotch Eggs |
One cupful of cooked lean ham, chopped very fine; onethird of a of stale of a of a teaspoonful of mixed mustard, cayenne enough to cover a silver five-cent piece, one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 379. | |
| Rumford Complete Cook Book (1908) | Scotch Eggs |
• y2 cup stale bread crumbs. 1 cup minced ham or other Egg and bread crumbs, Cook the eggs twenty minutes in water just below the stand in for half an the shells and wipe the quite dry. From Rumford Complete Cook Book, 1908, page 110. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scotch Eggs |
Cook six eggs hard and at the same time keep them tender by leaving in hot water just below the boiling point for one-half hour; cool and remove the shells. Cook to a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 124. | |
| The Appledore Cook Book (1872) | Scrabbled Eggs |
Beat together four eggs, and then turn into a pan with one spoonful of melted Stir quickly over a hot fire one minute, and serve. From The Appledore Cook Book, 1872, page 205. | |
| Housekeeping in Old Virginia (1879) | Scrambled Eggs |
Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly. — From Housekeeping in Old Virginia, 1879, page 241. | |
| Housekeeping in Old Virginia (1879) | Scrambled Eggs |
Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done. — Mrs. J3, From Housekeeping in Old Virginia, 1879, page 241. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Scrambled Eggs |
table-spoonful of butter, half a teaspoonful of salt. eggs, and add the salt to them. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 377. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scrambled Eggs |
Break six eggs in a bowl and beat them gently until all the yolks are broken. Put a piece of butter the size of a walnut in a frying-pan and put over the fire to melt; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. | |
| The White House Cook Book (1887) | Scrambled Eggs |
PUT a tablespoonful of butter into a hot frying pan; tip around so that it will touch all sides of the pan. Having ready half a dozen eggs broken in a dish, salted and ... From The White House Cook Book, 1887, page 251. | |
| The Boston Cooking-School Cook Book (1896) | Scrambled Eggs |
J4 cup milk ^ teaspoon pepper Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook ... From The Boston Cooking-School Cook Book, 1896, page 136. | |
| The Picayune Creole Cook Book (1901) | Scrambled Eggs |
Oeufs Broutllés 6 Fresh Eggs._A Tablespoonful of Break the eggs into a saucer, one by one, and then transfer to a bowl. Have the frying pan very hot. Put into it the ... From The Picayune Creole Cook Book, 1901, page 179. | |
| Rumford Complete Cook Book (1908) | Scrambled Eggs |
6 tablespoons cream or milk. K teaspoon salt. % teaspoon pepper. Beat the eggs lightly, whites and yolks together, add the and or with the butter in a saucepan. Stir the ... From Rumford Complete Cook Book, 1908, page 104. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scrambled Eggs |
Beat five eggs till slightly blended, add a dust of white pepper, half a teaspoon of salt and half a cup of milk. Melt two tablespoons of butter in the chafing-dish, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 126. | |
| The Italian Cook Book (1919) | Scrambled Eggs |
(Uova strapazzate) Break the eggs in a plate, assuring first that they are all fresh. Melt in a saucepan a piece of butter about as big as an egg. When it is melted pour ... From The Italian Cook Book: The Art of Eating Well, 1919, page 127. | |
| The Party Book (Dennison) (c. 1910s-1920s) | Scrambled Eggs |
Guests form in a circle wliile hostess passes a colored cardboard egg. She then produces a basket covered with twigs to resemble a nest and from it throws eggs of many ... From The Party Book (Dennison), c. 1910s-1920s, page 17. | |
| The Boston Cooking-School Cook Book (1896) | Scrambled Eggs -with Anchovy Toast |
Spread thin slices of buttered toast with anchovy paste. Arrange on platter, andfCover with scrambled eggs. Eggs d la Buckingham Make five slices milk toast, and arrange ... From The Boston Cooking-School Cook Book, 1896, page 137. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scrambled Eggs a |
la Union Club. Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scrambled Eggs and Tomato |
; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one hot, add four eggs; when scrambled, serve on toast. Poached Eggs on Toast May be prepared in chafing dish. From Lowney's Cook Book, Illustrated in Colors, 1907, page 365. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scrambled Eggs No |
I teaspoon pepper 4 tablespoons milk or cream Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 142. | |
| The International Cook Book (1906) | Scrambled Eggs with Anchovies |
2572. SCRAMBLED EGGS WITH ANCHOVIES Crack eight fresh eggs in a bowl, add a half gill milk, season with three saltspoons salt and two saltspoons pepper, and sharply beat ... From The International Cook Book, 1906, page 803. | |
| The International Cook Book (1906) | Scrambled Eggs with Bananas |
2539. SCRAMBLED EGGS WITH BANANAS salt and two saltspoons white pepper, beat up with a fork for one minute. Peel and cut two sound bananas in quarter-inch-square pieces. ... From The International Cook Book, 1906, page 792. | |
| The International Cook Book (1906) | Scrambled Eggs with Calf's Brains |
Lamb Chops with Bacon (219) 2405. SCRAMBLED EGGS WITH CALF'S BRAINS. Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white ... From The International Cook Book, 1906, page 744. | |
| The Boston Cooking-School Cook Book (1896) | Scrambled Eggs with Calfs Brains |
Follow recipe for Scrambled Eggs with Sweetbreads, using calf's brains in place of sweetbreads. To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove ... From The Boston Cooking-School Cook Book, 1896, page 643. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scrambled Eggs with Cheese |
Beat six eggs until whites and yolks are well mixed; add lialf a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. | |
| The International Cook Book (1906) | Scrambled Eggs with Cheese |
Mutton Hash, Singapore (71?) Delmonico Potatoes (718) 1653. SCRAMBLED EGGS WITH CHEESE Crack eight fresh eggs in a bowl, add a half gill milk with half teaspoon salt and ... From The International Cook Book, 1906, page 503. | |
| The International Cook Book (1906) | Scrambled Eggs with Chervil |
• Calfs* Liver, Lyonnaise (2668) Hashed Potatoes au Gratin (173) MONDAY, THIRD WEEK OF DECEMBER 951 3060. SCRAMBLED EGGS WITH CHERVIL Crack eight fresh eggs in a bowl, ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Scrambled Eggs with Green Peppers |
Broiled Lamb Chops (748) 1350. SCRAMBLED EGGS WITH GREEN PEPPERS Crack eight fresh eggs into a bowl, add a half gill milk, season with half teaspoon salt and sharply ... From The International Cook Book, 1906, page 414. | |
| The International Cook Book (1906) | Scrambled Eggs with Mint |
Perch Saute\ Meuniere (293) Broiled Pigs' Feet on Toast (434) 1446. SCRAMBLED EGGS WITH MINT Crack eight fresh eggs in a bowl, add a half gill milk, season with a half ... From The International Cook Book, 1906, page 444. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Scrambled Eggs with Mushrooms—pare, Wash |
and slice half a pound of fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in awhile and cook ten minutes. Break and beat five or six eggs in a ... From Good Things to Eat, as Suggested by Rufus, 1911, page 59. | |
| The International Cook Book (1906) | Scrambled Eggs with Onions |
Broiled Sirloin Steaks (6) Potatoes, Allumettes (196) 2130. SCRAMBLED EGGS WITH ONIONS Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon ... From The International Cook Book, 1906, page 654. | |
| Good Things to Eat, as Suggested by Rufus (1911) | SCRAMBLED EGGS WITH PEPPERS—Scrambled eggs |
on toast with chopped sweet green peppers make an excellent breakfast dish. Toast four slices of bread, butter, and put where the platter on which they are arranged will ... From Good Things to Eat, as Suggested by Rufus, 1911, page 59. | |
| The International Cook Book (1906) | Scrambled Eggs with Rice |
Broiled Weakfish, Maitre d'Hotel (927) Salisbury Steaks (347) Potatoes, Pont Neuf (647) Saffron Cakes (1644) 2352. SCRAMBLED EGGS WITH RICE Place an ounce of rice in a ... From The International Cook Book, 1906, page 725. | |
| The International Cook Book (1906) | Scrambled Eggs with Spinach |
Sirloin Steaks with Bacon (1812) Garfield Fried Potatoes (1843) 2733. SCRAMBLED EGGS WITH SPINACH Remove stalks from one quart very fresh spinach, wash in cold water, ... From The International Cook Book, 1906, page 858. | |
| The International Cook Book (1906) | Scrambled Eggs with Sweet Peppers |
Broiled Porgies, Maitre d'Hotel Smoked Beef in Cream (329) 875. SCRAMBLED EGGS WITH SWEET PEPPERS Cut three Spanish sweet peppers into quarter-inch square pieces, place ... From The International Cook Book, 1906, page 270. | |
| The Boston Cooking-School Cook Book (1896) | Scrambled Eggs with Tomato Sauce |
6 eggs 4 tablespoons butter IX cups tomatoes 1 slice onion 2 teaspoons sugar i^ teaspoon sali Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; ... From The Boston Cooking-School Cook Book, 1896, page 136. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scrambled Eggs with Tomatoes |
Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. | |
| Rumford Complete Cook Book (1908) | Scrambled Eggs with Tomatoes |
1 cup canned or stewed 1 teaspoon minced onion. tomato. Melt the butter and cook the onion in it for two minutes; add the tomato and seasonings and the eggs slightly ... From Rumford Complete Cook Book, 1908, page 215. | |
| The International Cook Book (1906) | Scrambled Eggs, Benares |
Fried Whitebait (1123) Broiled Spring Chicken (862) 1511. SCRAMBLED EGGS, BENARES Carefully crack eight fresh eggs in a bowl, add half gill cocoanut milk, half teaspoon ... From The International Cook Book, 1906, page 463. | |
| The International Cook Book (1906) | Scrambled Eggs, Bretonne |
Lamb Chops with Bacon (219) 1846. RASPBERRIES WITH CREAM Carefully pick out all stems, if any adhering, from a quart of fresh raspberries. Place berries in a compotier ... From The International Cook Book, 1906, page 563. | |
| The International Cook Book (1906) | Scrambled Eggs, Compiegne |
2981. SCRAMBLED EGGS, COMPIEGNE Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, three saltspoons white pepper, and briskly beat up with fork ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Scrambled Eggs, Country Style |
Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs. Cook until white is partially set, then stir until cooking is completed, when ... From The Boston Cooking-School Cook Book, 1896, page 137. | |
| The International Cook Book (1906) | Scrambled Eggs, en Surprise |
932. SCRAMBLED EGGS, EN SURPRISE Stick a needle in the thick, round end of eight fresh eggs, then carefully clip off a small piece at the thin ends. Shake out the inside ... From The International Cook Book, 1906, page 286. | |
| The International Cook Book (1906) | Scrambled Eggs, Franchise |
Sotted Salt Mackerel (107) Sausage Cakes (2776) Potatoes, Failles (6n) 3077. SCRAMBLED EGGS, FRANCAISE Clip off tops of six round French rolls, scoop out soft part of ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Scrambled Eggs, Henry |
Fried Filet of Sole (487) Lamb Hash,* Brown (856) 3132. SCRAMBLED EGGS, HENRY Plunge a sound green pepper in boiling water for two minutes, take out, pull off skin with ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Scrambled Eggs, Lakewood |
Broiled Spanish Mackerel (689) Squabs on Toast (950) French Fried Potatoes (8) 1961. SCRAMBLED EGGS, LAKEWOOD salt, two saltspoons white pepper, and sharply beat up with ... From The International Cook Book, 1906, page 600. | |
| The International Cook Book (1906) | Scrambled Eggs, Molet |
Bluefish, Maitre d'H6tel (328) 1750. SCRAMBLED EGGS, MOLET Plunge twelve fresh eggs in boiling water for five minutes, lift up, clip off a piece of shell at end of each ... From The International Cook Book, 1906, page 534. | |
| The International Cook Book (1906) | Scrambled Eggs, Provencale |
Lfcnb Hash with Green Peppers (77) 2019. SCRAMBLED EGGS, PROVENCALE salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Heat a tablespoon ... From The International Cook Book, 1906, page 619. | |
| The International Cook Book (1906) | Scrambled Eggs, Schmidt |
Smelts, Tartare Sauce (47) Beef, Paysanne Potatoes, Julienne (799) 2504. SCRAMBLED EGGS, SCHMIDT Cut from a stale sandwich loaf six slices a quarter of an inch thick, ... From The International Cook Book, 1906, page 778. | |
| Camp Cookery (1910) | Scrambled Eggs.—Put |
into a well-greased pan as many eggs as it will hold separately, each yolk being whole. When the whites have begun to set, stir from bottom of pan until done (buttery, ... From Camp Cookery, 1910, page 117. | |
| The Picayune Creole Cook Book (1901) | Scrambled Eggs.” |
The Creoles have very wisely escheweq all innovations in cooking eggs that require more than five to eight minutes to cook to perfection. They cling to the old-fashioned ... From The Picayune Creole Cook Book, 1901, page 178. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Shirred Egg |
Beat one egg very slightly with a fork, add a tablespoon of milk, and mix. Pour into a hot pan where a teaspoon of butter has melted. Stir constantly with the fork until ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 194. | |
| The White House Cook Book (1887) | Shirred Eggs |
SET into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of ... From The White House Cook Book, 1887, page 251. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shirred Eggs |
Butter four or five shirring-dishes. To half a cup of grated bread crumbs and of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. | |
| The Picayune Creole Cook Book (1901) | Shirred Eggs |
Ocufs sur le Plat 6 Eggs. 1 Tablespoonful of Butter. Break the eggs into a well buttered dish or pan, then sprinkle them with a little salt'and pepper, pour over a ... From The Picayune Creole Cook Book, 1901, page 180. | |
| Rumford Complete Cook Book (1908) | Shirred Eggs |
Melt the butter in an egg shirrer or any fireproof earthen baking-dish; breaK the eggs the and season to taste. Cook in a moderate oven until set and serve in the ... From Rumford Complete Cook Book, 1908, page 103. | |
| The International Cook Book (1906) | Shirred Eggs au Cerfeuilles |
Potatoes, Mount Vernon (453) 2796. SHIRRED EGGS AU CERFEUILLES Lightly butter six shirred-egg dishes, pick leaves from three branches chervil, then evenly sprinkle in ... From The International Cook Book, 1906, page 880. | |
| The International Cook Book (1906) | Shirred Eggs au Gratin |
Pried Whitebait (1123) Broiled Tripe (a8i) Potatoes, Maitre d'Hotel (312) 2440. SHIRRED EGGS AU GRATIN Lightly butter six shirred-cgg dishes, crack two fresh eggs in ... From The International Cook Book, 1906, page 755. | |
| The International Cook Book (1906) | Shirred Eggs with Calf's Brains |
Broiled Lamb Chops (748) Potatoes, Alumette (196) 962. SHIRRED EGGS WITH CALF'S BRAINS Procure a very fresh calf's brain, plunge in cold water for five minutes. ... From The International Cook Book, 1906, page 296. | |
| The International Cook Book (1906) | Shirred Eggs with Truffles |
Weakfish Saute, Chervil (1599) Sausage, Porto Rico (1788) Potatoes, Maitre d 'Hotel (312) 2713. SHIRRED EGGS WITH TRUFFLES Finely slice a medium truffle, place in small ... From The International Cook Book, 1906, page 851. | |
| The International Cook Book (1906) | Shirred Eggs, Allemande |
Sirloin Steaks, Maitre d'Hotel (6) Potatoes, Parisienne (711) 1364. SHIRRED EGGS, ALLEMANDE Mix in a small saucepan one tablespoon of butter with two tablespoons flour, ... From The International Cook Book, 1906, page 418. | |
| The International Cook Book (1906) | Shirred Eggs, Bercy |
Chicken Livers, Saute, with Bacon (1856) 2832. SHIRRED EGGS, BERCY Split six country sausages in two lengthwise, place in frying pan with a teaspoon butter, fry for two ... From The International Cook Book, 1906, page 893. | |
| The International Cook Book (1906) | Shirred Eggs, Chevreuse |
1230. SHIRRED EGGS, CHEVREUSE Split on both sides fifteen large, sound Italian chestnuts, place in a roasting pan and roast in the oven for fifteen minutes. Remove and ... From The International Cook Book, 1906, page 377. | |
| The International Cook Book (1906) | Shirred Eggs, Colbert |
Porgies, Sautees, Fines Herbes (1553) Beef Hash (923) 1998. SHIRRED EGGS, COLBERT Lightly butter six shirred-egg dishes and crack two fresh eggs into each dish. Season ... From The International Cook Book, 1906, page 613. | |
| The International Cook Book (1906) | Shirred Eggs, Epicurienne |
Salisbury Steaks (347) German Fried Potatoes (242) 2488. SHIRRED EGGS, EPICURIENNE Remove the skin and fat from a fresh veal kidney, then cut it in quarter-inch-square ... From The International Cook Book, 1906, page 772. | |
| The International Cook Book (1906) | Shirred Eggs, Fines Herbes |
Mutton Liver, Minute Potatoes, Julienne (799) Fried Cornmeal Cakes (1585) 3136. SHIRRED EGGS, FINES HERBES Finely chop together two branches parsley, a branch chervil, ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Shirred Eggs, Heckscher |
Pigs' Feet on Toast (434) Griddle Flannel Cakes (136) 913. SHIRRED EGGS, HECKSCHER Plunge two medium, sound, fine red tomatoes in boiling water for one minute, take up ... From The International Cook Book, 1906, page 280. | |
| The International Cook Book (1906) | Shirred Eggs, Jean de Luz |
Broiled Kingfish (792) Frizzled Beef in Cream (329) Carefully peel twelve medium, sound, ripe peaches, then cut them from the stone into quarter-inch pieces, place on a ... From The International Cook Book, 1906, page 558. | |
| The International Cook Book (1906) | Shirred Eggs, Luneville |
Porgies Saute", Senart (1475) Beefsteaks, Maitre d'H6tel (172) 2695. SHIRRED EGGS, LUNEVILLE Lightly butter six shirred-egg dishes and evenly sprinkle over them one ... From The International Cook Book, 1906, page 844. | |
| The International Cook Book (1906) | Shirred Eggs, Orner Pacha |
Stewed Creamed Potatoes (no) 2163. SHIRRED EGGS, OMER PACHA Mix in a saucepan one and a half tablespoons melted butter with one and a half tablespoons flour, heat half ... From The International Cook Book, 1906, page 665. | |
| The International Cook Book (1906) | Shirred Eggs, Provengale |
Salt Codfish an Gratin Mutton Chops (49) Fried Potatoes en Quarters (348) 1484. SHIRRED EGGS, PROVENCALS Finely slice four cepes (dried mushrooms). Heat a tablespoon oil ... From The International Cook Book, 1906, page 455. | |
| The International Cook Book (1906) | Shirred Eggs, Robert |
759. SHIRRED EGGS, ROBERT Heat in a frying pan one tablespoon butter, adding one medium, finely chopped white onion; cook for five minutes, then add half teaspoon ground ... From The International Cook Book, 1906, page 235. | |
| The International Cook Book (1906) | Shirred Eggs, San Sebastian |
Fried Whitebait (1123) Tripe, Lyonnaise (981) Lemon Griddle Cakes (577) 2106. FRESH PLUMS Select twenty-four thoroughly ripe, sound, fresh sweet plums, neatly wipe, ... From The International Cook Book, 1906, page 646. | |
| The International Cook Book (1906) | Shirred Eggs, Swiss |
2279. SHIRRED EGGS, Swiss Heat a tablespoon melted butter in saucepan, add one light tablespoon flour, stir well while heating one minute, then pour in one and a half ... From The International Cook Book, 1906, page 700. | |
| The International Cook Book (1906) | Shirred Eggs, Xoxios |
Porgies Saute, Fines Herbes (1553) Baked Potatoes (683) Sally Lunns 2752. SHIRRED EGGS, Xoxios Lightly butter six shirred-egg dishes, sprinkle over a half teaspoon fine, ... From The International Cook Book, 1906, page 865. | |
| The Cook's Own Book (1832) | Snow Cheese |
Sweeten, with pounded loaf sugar, a quart of good cream; add the strained juice of three lemons, and one ounce and a half of blanched sweet pounded, and two ... From The Cook's Own Book, 1832, page 244. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Snow Omelet |
Beat the yolks of four eggs, add four tablespoons of milk or water, a little salt and pepper. Beat the whites very light and cut them into the yolks. Melt one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 126. | |
| La Cuisine Creole (1885) | Soda Teacakes Without Eggs |
Take half a pound of sugar, and half a pound of butter; beat it to a cream. Dissolve a teaspoonful of fine soda in a cup of milk, and pour it into the batter, half a ... From La Cuisine Creole, 1885, page 164. | |
| The White House Cook Book (1887) | Soft Boiled Eggs |
WHEN properly cooked eggs are done evenly through, like any other food. This result may be obtained by putting the eggs into a dish with a cover, or a tin pail, and then ... From The White House Cook Book, 1887, page 250. | |
| Housekeeping in Old Virginia (1879) | Soft Egg Bread |
Half pint of meal. Large spoonful of butter. Make in a pudding dish. Bice is an improvement to the above. — Mrs. P. From Housekeeping in Old Virginia, 1879, page 67. | |
| Housekeeping in Old Virginia (1879) | Soft-boiled Eggs |
Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs ... From Housekeeping in Old Virginia, 1879, page 241. | |
| Boston School Kitchen Text-Book (1887) | SoFT-BoiLED Eggs |
Put the a saucepan, let them stand from to 10 m. where the water will keep hot (180°) but not boiling. The white soft and jelly-like, and the yolk soft l)ut not If ... From Boston School Kitchen Text-Book, 1887, page 77. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Soft-cooked Eggs No |
Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three in this way the white and the yolk are slightly coagulated. From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Soft-cooked Eggs No |
Fill saucepan one half full of boiling water; w^hen boiling violently, place eggs in gently with a tablespoon water bubbles, remove saucepan from fire and let the eggs ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. | |
| The Cook's Own Book (1832) | Sorrel Omelet |
Pick, wash, and sorrel, cut it in fry it in a butter, with shred and scullions; then put the sorrel into a saucepan, with a little cream; season, it boil slowly; in the ... From The Cook's Own Book, 1832, page 246. | |
| The International Cook Book (1906) | Souffl^ of Raspberry |
Thoroughly wash in cold water and drain two pounds fresh chicken bones. Chop very finely, then place in a saucepan with three quarts cold water. Set the pan on the fire. ... From The International Cook Book, 1906, page 178. | |
| Housekeeping in Old Virginia (1879) | Souse Cheese |
Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer,changing the ... From Housekeeping in Old Virginia, 1879, page 131. | |
| Rumford Complete Cook Book (1908) | Southern Egg Bread |
1 pint white corn meal. 1 tablespoon melted butter. iy cups milk. 1 cup cold boiled rice. Sift together the corn meal, salt and baking powder; add the the butter, milk ... From Rumford Complete Cook Book, 1908, page 142. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Cheese and Pepper Fritters |
Heat and peel green hot or sweet peppers; remove seed and fill with salt and red pepper, mixture of cheese and bread, wet in tomato juicehalf and half fasten with ... From California Mexican-Spanish Cook Book, 1914, page 106. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Cheese Fingers |
To serve with all salads. Make very short pie paste with butter, roll and fold several times, sprinkle with grated cheese and chile pepper; roll it into paste enough to ... From California Mexican-Spanish Cook Book, 1914, page 111. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spanish Eggs |
Cook one cupful of rice thirty minutes in two of boiling water, to which has been added one of a and add one spoonful of butter. lightly on a hot On the rice place six ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 378. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Eggs in Peppers |
Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon tomato sauce or catsup. ... From California Mexican-Spanish Cook Book, 1914, page 80. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Eggs, Shirred |
Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw ... From California Mexican-Spanish Cook Book, 1914, page 80. | |
| La Cuisine Creole (1885) | Spanish Omelet |
Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine. The onions should be cooked a little before being put into ... From La Cuisine Creole, 1885, page 107. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spanish Omelet |
3 tablespoon fuls of milk i medium-sized tomato i dash of black pepper j Cut the bacon into very small pieces and fry it until brown; then add to it the tomato, onion, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 274. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Omelet |
Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet. Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped ... From The Boston Cooking-School Cook Book, 1896, page 147. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spanish Omelet |
Use recipe for French Omelet, and garnish with Spanish sauce. Spanish sauce is made by sauteing two tablespoons each of chopped onion, green pepper, a clove of garlic, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 145. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Omelet |
A complete lesson Fry a strip of bacon for each diner; remove from fat and keep hot. until tender, in the fat, one tablespoon minced onion and sliver of garlic button ... From California Mexican-Spanish Cook Book, 1914, page 77. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Stuffed Tomato Omelet |
Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, juice. centers from peeled tomatoes, stuff with bread mixture, place in a ... From California Mexican-Spanish Cook Book, 1914, page 78. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Tomato and Egg Salad |
Peel smooth just ripe tomatoes, slice in three slices across, place on lettuce leaf, put border around of hard boiled whites of eggs, stand hard boiled yolk in center, ... From California Mexican-Spanish Cook Book, 1914, page 29. | |
| Larkin Housewives' Cook Book (1915) | Speinish Eggs |
Cook six eggs until hard, remove shells, cut in halves lengthwise, take out and mash yolks smooth. Add three teaspoons melted three Larkin Sardines rubbed to a paste, a ... From Larkin Housewives' Cook Book, 1915, page 52. | |
| Fifty-Two Sunday Dinners (1913) | Spinach with Deviled Eggs |
1 peck spinach.. Y% teaspoon salt. Y{ pound bacon. 14 teaspoon pepper. Salt, pepper. 14 teaspoon finely chopped parsY cup butter. ley. Few grains nutmeg. Y teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 59. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Spinach-and-Egg Salad |
Prepare and mould the spinach as in the preceding recipe. Have ready, also, some cold boiled eggs and mayonnaise. Turn the spinach from the moulds on to nests of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 138. | |
| Mrs. Hale's New Cook Book (1857) | Stewed Cheese.—Slice |
thinly or grate 2 ounces of fat cheese into a sauce-pan little ale or porter, and set before a fire, occasionally stirring them until the cheese is entirely If the ... From Mrs. Hale's New Cook Book, 1857, page 288. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Egg Plant |
The purple egg plants are better than the white ones. Put them whole into a pot with plenty of water, and simmer them out, them, and (having peeled skins) cut them up, ... From Directions for Cookery, in Its Various Branches, 1837, page 195. | |
| Directions for Cookery, in Its Various Branches (1837) | Stilton Cheese.—having |
the morning's milk, and skimmed the cream from the milk of the preceding evening, mix the cream and the new milk together while the latter is quite warm, and stir in the ... From Directions for Cookery, in Its Various Branches, 1837, page 385. | |
| The International Cook Book (1906) | String Bean Salad with Eggs |
868. SAUSAGES WITH LENTILS, BRETONNE Soak in fresh water for twelve hours a pint of lentils. Drain well and place in a saucepan with three pints cold water, a teaspoon ... From The International Cook Book, 1906, page 268. | |
| The Italian Cook Book (1919) | String Beans with Egg Sauce |
(Fagiuolini in salsa d'uovo) Take less than a pound of string beans, cutting off the two points and removing all the strings, and then cook them partially in water ... From The Italian Cook Book: The Art of Eating Well, 1919, page 75. | |
| The Creole Cookery Book (1885) | Stuffed Egg Plant |
Cut in half, take out the centre, boil the inside; when soft, chop fine, and season with fried onions, parsley, egg, salt, - butter, pepper and bread, then stuff the ... From The Creole Cookery Book, 1885, page 101. | |
| Fifty-Two Sunday Dinners (1913) | Stuffed Egg Plant |
Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in onehalf inch cubes, and cook in boiling salted ... From Fifty-Two Sunday Dinners, 1913, page 167. | |
| Directions for Cookery, in Its Various Branches (1837) | STUFFED EGG PLANTS.—Parboil them |
to take of! their bitterness. slit each one down the side, and extract the seeds. Have ready a stuffing made of grated breadcrumbs, butter, minced sweet herbs, salt, ... From Directions for Cookery, in Its Various Branches, 1837, page 196. | |
| Common Sense in the Household (1871) | Stuffed Egg-Plant |
Parboil for ten minutes. Slit each down the side, and extract the seeds. Prop opea the cut with a bit of clean wood or china, and salt and water while you prepare the ... From Common Sense in the Household, 1871, page 237. | |
| The White House Cook Book (1887) | Stuffed Egg-plant |
CUT the egg-plant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft; drain off the water; add two ... From The White House Cook Book, 1887, page 232. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Stuffed Eggs |
Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked ... From Buckeye Cookery and Practical Housekeeping, 1877, page 331. | |
| Housekeeping in Old Virginia (1879) | Stuffed Eggs |
Boil six eggs very hard. Peel them, and after having sliced a bit ofi* of each end to make them stand well, cut in halves and extract the yolks. Bub up the yolks with a ... From Housekeeping in Old Virginia, 1879, page 245. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stuffed Eggs |
i tablespoon ful of melted i tablespoonful of tongue or ham Boil the eggs fifteen minutes. Cut them in halves lengthwise, take out the yolks carefully, mash them fine, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stuffed Eggs |
6 eggs hard-cooked J cup finely minced or J cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce Cut eggs in halves lengthwise, remove ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 144. | |
| Larkin Housewives' Cook Book (1915) | Stuffed Eggs |
Boil six eggs twenty minutes. Cover with cold water for five Shell the eggs, cut in halves, remove yolks, add to yolks one teaspoon Larkin Prepared Mustard, a few specks ... From Larkin Housewives' Cook Book, 1915, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Eggs in a Nest |
Cut *' hard-boiled" eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter ... From The Boston Cooking-School Cook Book, 1896, page 140. | |
| The International Cook Book (1906) | Stuffed Eggs, Russian |
Boned Smelts, Maitre d'H&tel (1267) Broiled Mutton Chops (49) Potatoes au Gratin (173) 2610. STUFFED EGGS, RUSSIAN Boil twelve fresh eggs for eight minutes, remove, drop ... From The International Cook Book, 1906, page 816. | |
| The Boston Cooking-School Cook Book (1896) | Stuflfed Eggs |
Cut four " hard-boiled " eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard, and salt ... From The Boston Cooking-School Cook Book, 1896, page 140. | |
| Gulf City Cook Book (1878) | Sugar-cakes Without Eggs |
Three pounds of flour, one and a half pound of sugar, fourteen ounces of butter, a small tea-spoonful of soda or yeastpowder sifted with the flour, half From Gulf City Cook Book, 1878, page 147. | |
| Aunt Babette's Cook Book (1889) | Sweet Omelet |
Take six eggs, beat whites and yelks well, add a pinch of salt and a teaspoonful of brandy. Pry in a spider quickly and spread with a compote of huckleberries or any ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. | |
| Aunt Babette's Cook Book (1889) | Sweet Omelet |
Beat up the whites of four eggs and the yelks of six and add salt. Heat a lump of butter in a spider and as soon as hot pour in the mixture. As soon as it has set spread ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 145. | |
| The New England Cook Book (1905) | Sweet Omelet.— Beat |
separating; add a piece of butter the size of a walnut and four tablespoonfuls of warm water. Put another piece of butter in a frying-pan. When melted and hot turn in ... From The New England Cook Book, 1905, page 153. | |
| Rumford Complete Cook Book (1908) | Swiss Eggs |
2 tablespoons grated cheese. 3 tablespoons cream. 4 very thin slices of cheese. Salt ana pepper to taste. Melt the butter in a shallow baking-dish; cut the slices of ... From Rumford Complete Cook Book, 1908, page 107. | |
| The International Cook Book (1906) | Swiss Rarebit |
Fig Pudding, Tyrolienne (168) 2811. POTAGE, ST. AUGUSTINE Place in a saucepan the head of any kind of a large, white, fresh fish, with a sliced each carrot, onion, ... From The International Cook Book, 1906, page 886. | |
| The International Cook Book (1906) | Tartlet of Eggs |
Chocolate E"clairs (1279) 1781. STEWED CLAMS, PARISIENNE Finely chop three wellwashed leeks, place in saucepan with a tablespoon butter and lightly brown for ten ... From The International Cook Book, 1906, page 543. | |
| La Cuisine Creole (1885) | Tea Cakes. Cheap and Nice. No Eggs |
One cup of butter or a large spoonful of lard, two cups of sugar, one cup of sour milk, one teaspoonful of soda, some grated orange peel or nutmeg; flour enough to roll ... From La Cuisine Creole, 1885, page 156. | |
| La Cuisine Creole (1885) | Teacup Cake Without Eggs |
One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a teaspoonful of saleratus dis¬ solved in hot water, a gill of brandy, half a grated nut¬ ... From La Cuisine Creole, 1885, page 159. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tell Good Eggs |
If yon desire to be certain that your eggs are good and fresh, put them in water; if the buts turn up, they are not fresh. This is an infallible rule to distinguish a ... From Mrs. Owen's Illinois Cook Book, 1871, page 358. | |
| The Picayune Creole Cook Book (1901) | The Whites of Six Eggs |
Boil the rice with the milk, and add the whites of three eggs, well beaten with the sugar. Stir well, and flavor with the juice of one lemon. The mixture should be white ... From The Picayune Creole Cook Book, 1901, page 188. | |
| The Picayune Creole Cook Book (1901) | The Yolk of a Hard-Boiled Egg |
Prepare and boil the artichokes as in recipe for French Artichokes Boiled (see recipe). Serve with the following sauce: Take the yolk of a hard-boiled egg, dilute it ... From The Picayune Creole Cook Book, 1901, page 206. | |
| The Picayune Creole Cook Book (1901) | The Yolk of an Egg |
Choose sufficient livers for the number of guests, for this is never an everyday dish, and plice them in a saucepan with a tablespoonful of butter. Let them simmer ... From The Picayune Creole Cook Book, 1901, page 134. | |
| The Picayune Creole Cook Book (1901) | The Yolk of an Egg |
4 Sprigs of Chopped Parsley. 1 Sprig ch of Thyme and Bay Leaf. Chop the shallots, green and white, all very fine, mince the two cloves of garlic very fine, and put these ... From The Picayune Creole Cook Book, 1901, page 170. | |
| The Picayune Creole Cook Book (1901) | The Yolk of an Egg. Croutons |
Take the legs of one dozen Frogs and prepare the same as for frying. Take a tablespoonful of butter and put in a frying pan. When it begins to melt, add a tablespoonful ... From The Picayune Creole Cook Book, 1901, page 66. | |
| The Picayune Creole Cook Book (1901) | The Yolks of Four Eggs |
3 Tablespoonfuls of Veloutée Sauce. 6 Plain Pancakes. 1 Gill Espagnole Cut up into medium-sized pieces two raw chicken breasts; pound them in a mortar with the same ... From The Picayune Creole Cook Book, 1901, page 246. | |
| The New England Cook Book (1905) | Thirty-three Ways of Cooking Eggs |
HIGH chemical authorities agree that there is more nutriment in an Qgg than in any substance of equal bulk found in nature or produced by art. They are much used for ... From The New England Cook Book, 1905, page 145. | |
| Housekeeping in Old Virginia (1879) | To Bake Egg-plant |
Parboil the egg-plant. Take out the meat and mix it with butter, pepper, salt, and bread crumbs. Fill the hulls with this mixture and bake a dark brown. Cucumbers may be ... From Housekeeping in Old Virginia, 1879, page 257. | |
| Larkin Housewives' Cook Book (1915) | To Boil Eggs |
Eggs are cooked in many ways, but for cooking in the shell there is no better way than to put the egg into one pint of boiling water, cover, stand in a warm place, leave ... From Larkin Housewives' Cook Book, 1915, page 50. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Eggs for Breakfast |
The fresher they are the longer time they will require for If you wish them quite soft, put them into a saucepan of water that is boiling hard at the moment, and remain ... From Directions for Cookery, in Its Various Branches, 1837, page 209. | |
| La Cuisine Creole (1885) | To Boil Eggs in Their Shells, Soft or Hard |
Wash the eggs clean, drop them as wanted in a stewpan of boiling water; if you desire them soft, let them boil just three minutes by the watch; if only the yolk is to be ... From La Cuisine Creole, 1885, page 102. | |
| Larkin Housewives' Cook Book (1915) | To Egg and Crumb |
Before frying, dip the mixture in bread-crumbs, then in the egg, again in the crumbs. One of cold water may be used with the egg to good advantage. To prepare the crumbs ... From Larkin Housewives' Cook Book, 1915, page 7. | |
| Housekeeping in Old Virginia (1879) | To Fry Egg-plant |
Cut the egg-plant in thick slices, carefully paring each piece. Throw it in salt and water, and let it remain there several hours. Take from the water, drain and wipe. ... From Housekeeping in Old Virginia, 1879, page 257. | |
| Directions for Cookery, in Its Various Branches (1837) | To Keep Eggs |
is no infallible mode of ascertaining the freshness of an egg before you break it, but unless an egg is perfectly good, it is unfit for any purpose whatever, and will ... From Directions for Cookery, in Its Various Branches, 1837, page 208. | |
| Gulf City Cook Book (1878) | To Keep Eggs |
In order to keep well, they must be perfectly fresh when packed. Take a stone pot which will hold from two to three gallons; pack the eggs close, sharp end down; take ... From Gulf City Cook Book, 1878, page 273. | |
| Mrs. Hale's New Cook Book (1857) | To Keep Eggs for |
Use.—Pour a full gallon of boilmg water on two quarts of quick lime and half a pound of salt; when cold, mix it into an ounce of cream of tartar. The day put in the ... From Mrs. Hale's New Cook Book, 1857, page 289. | |
| The Virginia House-Wife (1824) | To Make an Omelette |
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt, mix all well together, put a piece of butter in a pan, ... From The Virginia House-Wife, 1824, page 122. | |
| Mrs. Hale's New Cook Book (1857) | To Make Cheese.* |
Pour out the milk, as soon as brought warm from the cow, into the cheese-tub; add a sufficient quantity of rennet to turn it, and cover it over with a This will make ... From Mrs. Hale's New Cook Book, 1857, page 467. | |
| The Virginia House-Wife (1824) | To Make Egg Sauce |
Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very fine, put them into a quarter of a pound of good ... From The Virginia House-Wife, 1824, page 101. | |
| The National Cookery Book (1876) | To Maker CreAmM CHEESE |
Seald the milk, and let it cool a little befor putting in the rennet. When tl li ladle without b aki I hat rsons. Dash a ladleful of wat over each ladleful of curd, to ... From The National Cookery Book, 1876, page 351. | |
| Directions for Cookery, in Its Various Branches (1837) | To Poach Eggs |
Pour some boiling water out of a tea-kettle through a clean cloth spread over the top of a broad stew-pan; for by observing this process the eggs will be nicer and more ... From Directions for Cookery, in Its Various Branches, 1837, page 210. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | To Poach Whites of Eggs |
Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 37. | |
| Presbyterian Cook Book (1873) | To Preserve Eggs |
One heaping pint of salt; one scant pint of lime, and six quarts of water. From Presbyterian Cook Book, 1873, page 167. | |
| The White House Cook Book (1887) | To Preserve Eggs |
THERE are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh from August until Spring. Take a piece of ... From The White House Cook Book, 1887, page 249. | |
| Housekeeping in Old Virginia (1879) | To Remove Egg Stains from Silver Spoons |
Rub with salt, and it will entirely remove the discoloration produced by eating a boiled egg with a silver spoon. Rubbing with salt will also remove the grayish streaks ... From Housekeeping in Old Virginia, 1879, page 509. | |
| Gulf City Cook Book (1878) | To Scramble Eggs |
Break the eggs into a bowl, and stir in salt and pepper. Put a good piece in a frying-pan, and when it is hot pour in the eggs, all the; a few minutes will be ... From Gulf City Cook Book, 1878, page 67. | |
| Housekeeping in Old Virginia (1879) | To Stew Egg-plants |
Put them on whole in a plenty of water, and let them simmer till tender. Then take off the skin and divide them. Mash them well in a deep dish, adding a large spoonful ... From Housekeeping in Old Virginia, 1879, page 256. | |
| Gulf City Cook Book (1878) | To Test Eggs |
Put them in water; if the large end turns up they are not You can depend on any egg that lay on the side in water and not float. From Gulf City Cook Book, 1878, page 70. | |
| The Creole Cookery Book (1885) | Toasted Cheese |
Mix with 3 ounces of cheese, finely grdted, 4 ounces of grated bread crumbs, 24 ounces of fresh butter, the yolks of 2 eggs well beaten, 1 tablespoonful of cream, 1 ... From The Creole Cookery Book, 1885, page 107. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Toasted Cheese or Scotch Rare-bit |
y<z pound of rich cheese 4 slices of bread Cut the cheese into very thin slices, spread it on a heated flat dish, and stand it over boiling water to melt. is melting, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 378. | |
| Dainty Desserts for Dainty People (c. 1910s) | Tomato Jelly Molded with Eggs |
Put a border mold in pan of ice water. Dip chilled slices of hard boiled eggs in one-half tablespoonful of Knox Sparkling Gelatine, soaked in one-half tablespoonful cold ... From Dainty Desserts for Dainty People, c. 1910s, page 34. | |
| Dainty Desserts for Dainty People (c. 1910s) | Tomato Jelly Salad with Cheese |
PART Use recipe for Tomato Jelly, strain into cups, and chill. Run a knife around inside of molds, so that when taken out shapes may have a rough surface, suggesting ... From Dainty Desserts for Dainty People, c. 1910s, page 34. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tomato Omelet |
Select your tomatoes; pour over them boiling water to remove the skins; then chop them, and put them in a saucepan without any water; put one or two onions chopped fine, ... From Mrs. Owen's Illinois Cook Book, 1871, page 101. | |
| The Creole Cookery Book (1885) | Tomato Omelet |
Select 1 quart of fine, ripe tomatoes, pour over them boiling water to remove the skin, then chop them finely, put them into a saucepan without any water; chop 2 onions ... From The Creole Cookery Book, 1885, page 99. | |
| Housekeeping in Old Virginia (1879) | Tomato Omelette |
Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes ... From Housekeeping in Old Virginia, 1879, page 252. | |
| The Creole Cookery Book (1885) | Tomato Omelette |
Parboil 2 onions; while this is doing, peel a sufficient quantity of tomatoes to make 3 pints when cooked (this is easily done when hot water has been poured over them); ... From The Creole Cookery Book, 1885, page 98. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Rarebit |
2 tablespoons butter % teaspoon soda 2 tablespoons flour 2 cups finely cut cheese % cup thin cream 2 eggs, slightly beaten % cup stewed and Salt strained tomatoes ... From The Boston Cooking-School Cook Book, 1896, page 649. | |
| Aunt Sammy's Radio Recipes (1927) | Tomato-cheese Salad |
For each individual serving, arrange 3 slices of tomato on lettuce leaves. In the center make a mound of cottage cheese, which has been mixed with cream, salt, and ... From Aunt Sammy's Radio Recipes, 1927, page 50. | |
| Simple Italian Cookery (1912) | Tomatoes with Eggs |
Choose round tomatoes of about equal size and peel Cut off their tops, take out their insides, and drop a raw egg into each, replacing the top as cover. Put the tomatoes ... From Simple Italian Cookery, 1912, page 57. | |
| The Creole Cookery Book (1885) | Turkish Egg Plant |
Slice 1, and just brown it in a frying pan, chop 2 lbs. cold beef, mutton or veal, very fine, season with one fine chopped onion, 6 whole peppers, § teaspoon cloves, ... From The Creole Cookery Book, 1885, page 101. | |
| The New England Cook Book (1905) | Two Egg Cake |
Butter size of an egg, creamed with 1 cup sugar; Vi cup milk; 1% cups Automatic Fi.our; flavoring. From The New England Cook Book, 1905, page 245. | |
| Larkin Housewives' Cook Book (1915) | Two-Egg Chocolate Pie |
Melt one ounce Larkin Unsweetened in add one cup granulated sugar and two tablespoons Larkin Corn Starch mixed together. Cook ten minutes, add beaten yolks and two ... From Larkin Housewives' Cook Book, 1915, page 106. | |
| Gulf City Cook Book (1878) | Two-egg Pudding |
Two eggs, one cup of sugar, one table-spoonful one cup of milk, flour enough to make a stiff batter. in a quick oven, and serve with wine-sauce. From Gulf City Cook Book, 1878, page 183. | |
| The White House Cook Book (1887) | Vegetable Omelet |
MAKE a puree by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cucumbers, ... From The White House Cook Book, 1887, page 255. | |
| The Creole Cookery Book (1885) | Virginia Egg Bread |
One quart of meal, } pint of wheat flour, 14 pints of milk, 2 eggs, and a tablespoonful of butter, or lard; mix all well together, and bake either in cups or a tinpan. From The Creole Cookery Book, 1885, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Walnut and Cheese Sandwiches |
Chop half a cup of walnut meats fine and mix with half a cup of Neufchatel cheese. Add a dash of pepper and salt if they seem to require seasoning. Spread A 226 ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 260. | |
| The Dixie Cook-Book (1883) | Washington Omelet |
Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bow!; stir (not beat) till well mixed; then ... From The Dixie Cook-Book, 1883, page 154. | |
| Fifty-Two Sunday Dinners (1913) | Watercress and Egg Salad |
Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in ... From Fifty-Two Sunday Dinners, 1913, page 52. | |
| The Woman Suffrage Cook Book (1886) | Waterlily Eggs |
Boil two eggs twenty minutes. Separate whites from yolks. Put on a plate one teaspoonful of flour, a piece of butter the size of a hickory nut, and pepper and salt to ... From The Woman Suffrage Cook Book, 1886, page 35. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Welch Rarebit |
Cut a pound of cheese in slices, a quarter of an inch thick, put a piece of butter the size of an egg in a small frying pan, lay in the cheese, cook it about five ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 147. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Welsh Rarebit |
44 pound rich cream cheese. A fevy grains of cayenne. 44 cup cream or milk. 1 egg. 1 teaspoonful mustard. 1 teaspoonful butter. 3@ teaspoonful salt. 4 slices toast. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 308. | |
| La Cuisine Creole (1885) | Welsh Rarebit |
Cut a pound of cheese in slices a quarter of an inch thick, fry them together five minutes in butter, then add two well-beaten eggs, a little mustard and pepper; stir it ... From La Cuisine Creole, 1885, page 66. | |
| The White House Cook Book (1887) | Welsh Rarebit |
GRATE three ounces of dry cheese and mix it with the yolks of two eggs, put four ounces of grated bread and three of butter; beat the whole together in a mortar with a ... From The White House Cook Book, 1887, page 248. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Welsh Rarebit |
J^ a teaspoonful of salt. J^ a pound of cheese, cut fine A dash of paprica. or grated. ^ a cup of cream. The beaten yolks of 2 eggs. Method. — Melt the butter, add the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 259. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Welsh Rarebit |
Melt one teaspoon butter; add one teaspoon each of salt, mustard and paprika; add two cups American chees& From Lowney's Cook Book, Illustrated in Colors, 1907, page 363. | |
| Larkin Housewives' Cook Book (1915) | Welsh Rarebit |
One tablespoon butter, one teaspoon Larkin Corn Starch, onehalf cup thin cream, one-half pound mild cheese, teaspoon each of salt and Larkin Mustard, a few grains of From Larkin Housewives' Cook Book, 1915, page 56. | |
| Foods That Will Win the War and How to Cook Them (1918) | Welsh Rarebit |
1 cup of cheese 2 tablespoons of flour 1 cup of milk 1 teaspoon of fat + teaspoon of mustard 1 teaspoon of salt 4 teaspoon of pepper 1 egg Put milk and cheese in top of ... From Foods That Will Win the War and How to Cook Them, 1918, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Welsh Rarebit I |
1 tablespoon butter ^ teaspoon salt 1 teaspoon corn-starch ^ teaspoon mustard 3^ cup thin cream Few grains cayenne y^ lb. soft mild cheese Toast or wafer crackers cut in ... From The Boston Cooking-School Cook Book, 1896, page 648. | |
| The Boston Cooking-School Cook Book (1896) | Welsh Rarebit II |
1 tablespoon butter ^ teaspoon mustard y^ lb. soft mild cheese, Few grains cayenne cut in small pieces K ^^ )4 cup ale or ^ teaspoon salt lager beer legg Put butter in ... From The Boston Cooking-School Cook Book, 1896, page 648. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Welsh Rarebit with Ale |
}4 ^ teaspoonful of salt. Generous X * pound of soft i teaspoonful of mustard. American cheese, broken into bits. }4 a cup of ale. I egg. Method.— Put the butter into ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 260. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Welsh Rarebit, No |
)4, a pound of mild cheese. X a teaspoonful of corny^ a teaspoonful of salt. starch. )^ a saltspoonful of musJ^ a cup of thin cream. tard. Method. — Melt the butter; add ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 259. | |
| Housekeeping in Old Virginia (1879) | White Egg Muffins |
Whites of 8 eggs, beaten to a stiff froth. Add enough milk to make it into a thin batter. Put in a little salt. Yery m.QQ.—Mrs. G. G. McP. From Housekeeping in Old Virginia, 1879, page 46. | |
| Foods That Will Win the War and How to Cook Them (1918) | White Sauce with Cheese |
4 cup cheese (cream or Ameri14 cups white sauce can) added to Excellent to serve with macaroni, hominy or vegetables. From Foods That Will Win the War and How to Cook Them, 1918, page 101. | |
| Presbyterian Cook Book (1873) | Yeal Omelet |
Three pounds of finely chopped veal; six rolled crackers; three eggs well beaten; two large spoonsful of cream; one of salt; one teaspoonful of white pepper; use ... From Presbyterian Cook Book, 1873, page 35. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Yellow Egg Sauce |
To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary. From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. | |