Old-time recipes
Other recipes
5218 recipes from 74 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Other recipes5218
| Cookbook | Click a line to open it |
|---|---|
| The House Servant's Directory (1827) | A Black Varnish for Straw or Chip Hats |
Take half an ounce of best black varnish sealing wax, rectified spirits of wine two ounces, powder the sealing wax and put it into a four ounce phial, digest them in a ... From The House Servant's Directory, 1827, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | A Brown Srew |
Put on stove a rather thick piece of beef with little bone and some fat (any poor piece will do), four hours before needed, pour on just boiling water enough to cover, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 171. | |
| The Dixie Cook-Book (1883) | A Brown Stew |
Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting ... From The Dixie Cook-Book, 1883, page 201. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Calf’s Head |
Soak a calf’s head in cold water two hours, take. out the brains, scrape the head very clean, flour a cloth, pin up the head very tight, and put it into six or eight ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 59. | |
| Mrs. Hale's New Cook Book (1857) | A Chine, the two Necks |
To choose Mutton.—The best mutton is small-boned, plump, finely grained, and short-legged; the lean of a dark, than of a bright hue, and the fat white and clear is ... From Mrs. Hale's New Cook Book, 1857, page 148. | |
| The Creole Cookery Book (1885) | A Cold Dish for Lunch |
Cut a hard boiled egg in thin slices, and place it in the middle of a bowl; put a layer of raw veal cut in thin slices, and sprinkled with a mixture of pepper, salt and ... From The Creole Cookery Book, 1885, page 86. | |
| The Jewish Manual (1846) | A Cosmetic Bath |
Boil slowly one pound of starwort in two quarts of water, with half a pound of linseed, six ounces of the roots of the water lily, and one pound of bean meal; when these ... From The Jewish Manual, 1846, page 228. | |
| The Picayune Creole Cook Book (1901) | A Dash of Cayenne. Salt to Taste |
Take nice, fresh new potatoes and boil them. (See recipe for boiling potatoes.) When done, take off and let evaporate, being careful not to have cooked them too much. ... From The Picayune Creole Cook Book, 1901, page 234. | |
| The Picayune Creole Cook Book (1901) | A Dash of Mustard and Vinegar |
Hash the left-over beef, and then chop five large onions very fine and cook them to a golden brown in butter. When nearly done, dust over them a teaspoonful of flour and ... From The Picayune Creole Cook Book, 1901, page 42. | |
| The Picayune Creole Cook Book (1901) | A Dash of Sweet Paprika |
Plunge the peppers into hot boiling fat and rub off the skin. Then cut them into halves, cut off the stems, and take out the seeds. Carefully cut away the ribs and let ... From The Picayune Creole Cook Book, 1901, page 237. | |
| The Picayune Creole Cook Book (1901) | A Few Drops of Essence of Vanilla |
Put the almonds on a baking sheet or plate in the slowest of ovens Let them heat through and through. In the meantime, put the sugar ina pan or porcelain-lined saucepan, ... From The Picayune Creole Cook Book, 1901, page 352. | |
| The Picayune Creole Cook Book (1901) | A Few Grains of Powdered Alum |
Mash a pound of young Spinach to a pulp, and then carefully squeeze all the juice out of it. Set it to boil, and the moment it begins to curdle remove from the fire, and ... From The Picayune Creole Cook Book, 1901, page 357. | |
| Mrs. Hale's New Cook Book (1857) | A Finer Baked Custa~d.— Boil |
together gently, for 5 min tttes a pint and a naif if new milk, a few grains of salt, the MBS. hale’s new cook BOOK very thin of a lemon, and of loaf sugar slii these ... From Mrs. Hale's New Cook Book, 1857, page 347. | |
| The Southern Cookbook (1912) | A Flour Caudle |
Into five large spoonfuls of the purest water, rub smooth one dessert of Set the spoonfuls of new milk, and put two bits of sugar into it, the moment it boils, pour into ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. | |
| Housekeeping in Old Virginia (1879) | A French Dish |
To two beef feet, put four gallons water; set on the fire at 17* 164: BEINE FOB BEEF — TO COKN BEEF. eight o'clock in the morning. When the bones have dropped off add ... From Housekeeping in Old Virginia, 1879, page 161. | |
| The Picayune Creole Cook Book (1901) | A Garnish of Parsley and Radish |
Dredge the spare ribs lightly with salt and pepper, after having washed well and wiped dry with a coarse towel. Place them in the baking pan and dredge with butter; ... From The Picayune Creole Cook Book, 1901, page 117. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | A General Recipe |
Cream three-quarters of a pound of butter with one pound of sugar; add the beaten yolks of ten the stiffly beaten whites of eight eggs, one cupful of sour cream, one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 10. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Good and Sure Cure for Measles.—when |
a doctor cannot be had in a hurry, take a peck of bran, put it into a wash kettle, and let it boil; make it like a thick poultice; put it into a washtub or bath; set the ... From Jewish Cookery Book, on Principles of Economy, 1871, page 134. | |
| Gulf City Cook Book (1878) | A Good Cock-tail |
Dissolve four square lumps of white sugar in one of water; add one small wine-glassful of whisky and one tea-spoonful of Boker's Bitters. Add ice. From Gulf City Cook Book, 1878, page 246. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Good Cure for Cholera Morbus.—put Two |
ounces of peppermint, two of spirits of camphor, two of laudanum, two of Hoffman’s anodyne, one of extract of ginger, and two of red pepper. Mix all together, and take a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 135. | |
| Gulf City Cook Book (1878) | A Good Liniment |
Gum camphor, one ounce; chloroform, one fluid ounce; tincture of aconite root,- half a fluid ounce; tincture of arnica, two fluid ounces; soap liniment enough six fluid ... From Gulf City Cook Book, 1878, page 264. | |
| Housekeeping in Old Virginia (1879) | A Good Liniment |
One egg beaten light, half a pint spirits turpentine, half a pint good apple vinegar. Shake well before using. Good for sprains, cuts, or bruises. — Mrs. H. From Housekeeping in Old Virginia, 1879, page 500. | |
| Gulf City Cook Book (1878) | A Good Paste |
Make a paste of flour; boil as you would starch, only for a longer time, so that it will be quite thick and cooked. To a pint of paste add, while boiling, a ... From Gulf City Cook Book, 1878, page 279. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Good Remedy for Shortness of Breath |
A teaspoonful of mustard in warm water; drink the water off; then take a teaspoonful of tincture of valerian every hour, until relieved, and apply a mustard poultice on ... From Jewish Cookery Book, on Principles of Economy, 1871, page 138. | |
| Larkin Housewives' Cook Book (1915) | A Good Supper Dish |
Boil one cup of lentils as directed in recipe for Lentil Stew. Boil an equal quantity of From Larkin Housewives' Cook Book, 1915, page 40. | |
| Gulf City Cook Book (1878) | A Good Tooth-wash |
Dissolve two ounces of borax in pints of it is cold add one or two tea-spoonfuls of camphor, and for use. A table-spoonful mixed with an equal quantity of tepid applied ... From Gulf City Cook Book, 1878, page 277. | |
| Housekeeping in Old Virginia (1879) | A Good Treatment for Croup |
When the child is taken with a hoarse, tight cough, give it immediately from ten drops to half a teaspoon of hive or croup syrup, or if you have not these, use ipecac ... From Housekeeping in Old Virginia, 1879, page 500. | |
| Buckeye Cookery and Practical Housekeeping (1877) | A Goop Bomep Dinner |
Put meat on, after washing well in enough boiling water to just cover the meat; as soon as it boils, set kettle on the stove where it will simmer or boil very slowly; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 282. | |
| Presbyterian Cook Book (1873) | A Hint to the Laundress |
Take some beeswax and tie it in a cotton When ironing starched linen rub the wax over the iron once or twice over the cleansing sure there is nothing on the iron to soil ... From Presbyterian Cook Book, 1873, page 170. | |
| The Creole Cookery Book (1885) | a La Creme |
Boil with salt and separate from bones; boil 1 quart of cream, or milk, with the yolks of 4 eggs beaten in; add 1 onion and a bunch of parsley, and when boiled, strain ... From The Creole Cookery Book, 1885, page 55. | |
| The Picayune Creole Cook Book (1901) | A la Diable—According to the devil |
Generally applied to hot, flery preparations of meats, sauces, etc. Entrée—A side dish, served between the courses at dinner. Entremet—A small by-dish. Entremets are ... From The Picayune Creole Cook Book, 1901, page 19. | |
| Mrs. Beeton's Book of Household Management (1861) | A La Russe |
Method. — Boil the aubergine from 25 to 30 minutes, or until tender, then halve them lengthwise and remove the pulp carefully, so as not to break the skin. Pass the pulp ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Jewish Manual (1846) | A Luction, or a Rachael |
Make a thin nouilles paste, cut into strips of about two inches wide, leave it to dry, then boil the strips in a little water, and drain through a cullender; when the ... From The Jewish Manual, 1846, page 147. | |
| The National Cookery Book (1876) | A MicuicgAn Recerpt FOR MAKING SHORTCAKE IN CAMP |
Take the top of vour provision box, or one of the boards from the botton ol your boat camp supp sedi to be OI tl Lake Superior). As it will probably be rou CO’ it with a ... From The National Cookery Book, 1876, page 142. | |
| The National Cookery Book (1876) | A Nice Lirrite Rexish Dressep in A CHAFING DISH |
\ cupful of tomatoes cut up fine, one tablespoor butter, pepper and salt t ste. Let it heat up \ drop in slices of cold ) d roast beef, veal or poultry | hem simmer ... From The National Cookery Book, 1876, page 128. | |
| La Cuisine Creole (1885) | A Nice Supper Dish |
Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water. Boil it until reduced to half a pint. Boil in this ... From La Cuisine Creole, 1885, page 215. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Oure for Chilblains or Frosted Feet |
Take five pounds of oak bark, and half a gallon of water; boil to a pint, and bathe the feet night and morning, in a wash bowl. FOR MOSQUITO BITES.—Put into a glass or ... From Jewish Cookery Book, on Principles of Economy, 1871, page 139. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Oure for Nails Growing Into the Flesh |
—Melt some tallow, and drop some between the nail and outside flesh. Be sure to see that the fat goes into all the parts under the nail. Do it often, if necessary. TO ... From Jewish Cookery Book, on Principles of Economy, 1871, page 136. | |
| The Picayune Creole Cook Book (1901) | A Pair of Squirrels |
2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped very. Fine. 1 Herb Bouquet, Chopped Fine. 2 Cups of Water. Skin and clean the Squirrels; wash well and cut ... From The Picayune Creole Cook Book, 1901, page 146. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Perfect |
omelette is neither greasy, burnt, nor overdone; the fire should not be too hot, as it is an object to have the whole substance heated without much browning; the perfect ... From Mrs. Porter's New Southern Cookery Book, 1871, page 385. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Black Pepper. Salt to Taste |
Prepare the cabbage according to recipe. Blanch in hot water for ten minutes, then drain and throw into cold water. Drain agan, chop until very fine and put into a ... From The Picayune Creole Cook Book, 1901, page 213. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Carmine |
Peel the almonds whole, and then rub them well with a linen cloth, to take off any dust. Put them into a skillet with a pound: of the finest white sugar, and a dash of ... From The Picayune Creole Cook Book, 1901, page 349. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Cinnamon |
Chop finely two pounds of beef suet. Mix with it one and a half pounds of sifted flour; add to this one pound of sugar, the yolks of eight eggs, one pound of raisins, ... From The Picayune Creole Cook Book, 1901, page 273. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Grated Nutmeg |
Remove all the stringy tissue from the suet and pound in a mortar; hash the veal well and mix with the meat. Take a tablespoonful of flour and blend well with half a ... From The Picayune Creole Cook Book, 1901, page 160. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Grated Nutmeg |
Hash the pork; season well with salt and pepper, according to taste, adding a pinch of grated nutmeg and the chopped herbs and minced ham. Hash all very fine and make ... From The Picayune Creole Cook Book, 1901, page 160. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Grated Nutmeg |
Melt the butter in a saucepan, add the flour, blending together without allowing it to brown. Add immediately the boiling milk, and let it boil for two minutes. Then ... From The Picayune Creole Cook Book, 1901, page 199. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Salt |
Bring the flour to a paste with a little cold water, and also scald the meal with a little hot water. Have the water boiling in the proportion given above; add the meal, ... From The Picayune Creole Cook Book, 1901, page 194. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Salt |
1 Tablespoon Peachstone Extract. Beat the sugar and yolks of the eggs to a cream, Add the salt, vanilla, the peach flavoring, and flour, and beat till light. Then add ... From The Picayune Creole Cook Book, 1901, page 316. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Salt and White |
1 Teaspoonful of Powdered Sugar. Shell and clean the peas well; then put them in a saucepan with the cream and a half cup of water, and let them simmer till they become ... From The Picayune Creole Cook Book, 1901, page 230. | |
| The White House Cook Book (1887) | A Polish for Leather |
PUT a half pound of shellac broken up in small pieces into a quart bottle or jug, cover it with alcohol, cork it tight, and put it on the shelf in a warm place; shake it ... From The White House Cook Book, 1887, page 603. | |
| The Picayune Creole Cook Book (1901) | A Pot of Boiling Water. Salt |
Wash the potatoes well, scrubbing thoroughly, to take off every particle of dirt. Then put them in a potato steamer, over a pot of boiling water, cover tight and steam ... From The Picayune Creole Cook Book, 1901, page 231. | |
| La Cuisine Creole (1885) | A Pretty Dish of Oranges Croquante |
Take ten or a dozen oranges, remove the peel, all the white part and the seeds. Do this carefully by quarter¬ ing them, retaining the transparent pulp and juice. Do not ... From La Cuisine Creole, 1885, page 181. | |
| The Southern Cookbook (1912) | A Pretty Supper Dish |
a teacupful of rice, having first washed it in milk, till tender: strain off the milk, lay the rice in little heaps on a; strew over them some finely powdered sugar and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 68. | |
| The House Servant's Directory (1827) | A Secret Against |
OIL fec. Takq a piece of white soap, shave it very put it into a junk bottle with rather a wide neck and mouth, half fill it with ley, then add to this the bulk of a nut ... From The House Servant's Directory, 1827, page 113. | |
| The Jewish Manual (1846) | A Soufle |
Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter with four ounces of rice-flour or ... From The Jewish Manual, 1846, page 169. | |
| The Kansas Home Cook-Book (1874) | A Southern Breakfast Dish |
R. Take any pieces of paid ham, chop and mix with any quantity of cold rice; season highly with cayenne pepper; out it into a frying pan with a good sized piece of ... From The Kansas Home Cook-Book, 1874, page 125. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | A Southern Remedy for Invalids |
Take one ounce of cardamom seed, one ounce of Peruvian bark bruised, two ounces of Gentian root bruised, half ounce of dry orange peel, one ounce of aloes, and put the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. | |
| The House Servant's Directory (1827) | A Strong Anise-seed Water |
Take halt" a pint of the best essential spirits of anise-seoicls, put this into three quarts brandy with one quart of boiled if not sweet enough, add some clarified ... From The House Servant's Directory, 1827, page 113. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Strong Paste for Paper |
To two spoonfuls of fine flour put as much pounded rosin as will lie on a shilling; mix with as much strong beer as will make it of a due consistence, and boil half an ... From Mrs. Owen's Illinois Cook Book, 1871, page 357. | |
| The Jewish Manual (1846) | A Superior Ointment for Chaps, Roughness, Etc |
Mix with a gill of fresh cream a spoonful of beaten almonds; when perfectly smooth put it in toilette pots, and use as ointment for chaps, &e.; it will keep for a week ... From The Jewish Manual, 1846, page 225. | |
| The Picayune Creole Cook Book (1901) | A Tablespoonfuwl of Cornstarch |
2 Cups of Bolling Water. cream, and blend the cornstarch with a little cold water to form a paste. Boil the water and add the cornstarch, stirring constantly as it ... From The Picayune Creole Cook Book, 1901, page 290. | |
| The Good Housekeeper (1841) | A the Good Housekeeper |
sifted; if currants are used, they must be carefully picked, washed, and dried, and then dusted with flour before bein; put into the batter—raisins must be stoned; sugar ... From The Good Housekeeper, 1841, page 78. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Good Common Paste |
To a pound of flour, take half a pound of butter and a quarter of a pound of lard, (this is best in winter,) or half butter and half lard, allowing a pound of flour to ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 96. | |
| The National Cookery Book (1876) | A VirerntA Brunswick Stew |
the cob, and let it stew another hour. Be very does not burn. If it is too thick, add a little boiling water. t you have no squirrels, a of young chi is may be used This ... From The National Cookery Book, 1876, page 144. | |
| Housekeeping in Old Virginia (1879) | A Washing Mixture |
Mix and boil twenty minutes one gallon soft soap; half a gallon of weak boiled lye; four ounces sal soda; half a gill of spirits turpentine. Soak the clothes overnight ... From Housekeeping in Old Virginia, 1879, page 512. | |
| The Kansas Home Cook-Book (1874) | A. Hurd |
One of dough, one cup of sugar, one cup two mix, and let rise; then mould, and let rise again. From The Kansas Home Cook-Book, 1874, page 24. | |
| The Cook's Own Book (1832) | A\i) Buttermts |
Gather them fcr pickling when tlie head of a pin pierce them run a lat,.- needle through them here and there, or score tin-in on one a brine of salt-and-water lor " ... From The Cook's Own Book, 1832, page 289. | |
| Housekeeping in Old Virginia (1879) | A^iother Hecipe for Sally-Xiunn |
2 oz. of butter or lard. Set it to rise in the pan in which it is to be baked, — Mr8» A. G, From Housekeeping in Old Virginia, 1879, page 43. | |
| The Woman Suffrage Cook Book (1886) | Abigail Scott Duniway |
Trac went Jelly. (No. 2.) To make transparent jelly from apples, peaches, pears, quinces and crabapples, cut the sound, barely ripe fruit into quarters without paring ... From The Woman Suffrage Cook Book, 1886, page 122. | |
| The Woman Suffrage Cook Book (1886) | Abigail Scott Duniway |
■. Lemon -utter. One lemon, one cup sugar, three eggs; beat all together. Nice for tea. From The Woman Suffrage Cook Book, 1886, page 122. | |
| La Cuisine Creole (1885) | Absinthe and Sugar |
To half a wineglass of absinthe, put a teaspoonful of powdered sugar and mix same as above. From La Cuisine Creole, 1885, page 257. | |
| The White House Cook Book (1887) | Acid Drinks |
1. PEEL thirty large Malaga grapes, and pour half a pint of boiling water upon them; cover them closely and let them steep until the water is. cold. 2. Pour half a pint ... From The White House Cook Book, 1887, page 561. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Acid Fruit Drinks |
Pour boiling water on mashed cranberries, barberries, or whortleberries. When cold, strain, and sweeten to taste. No. 2.— Stir a tablespoonful of any acid jelly or fruit ... From Mrs. Lincoln's Boston Cook Book, 1884, page 437. | |
| Directions for Cookery, in Its Various Branches (1837) | Acid Salt.—this |
is the composition commonly, but erroneously called salt of lemon, and is excellent for removing ink and other stains from the hands, and for taking ink spots out of ... From Directions for Cookery, in Its Various Branches, 1837, page 423. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Acquaintanceship Cakes |
Two and a half pounds of unbolted flour, half a pound of butter, one quarter of a pound of sugar, one of saleratus; rub the *J38 MKs. portee's >'ew cook-book. flour and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 247. | |
| The Kansas Home Cook-Book (1874) | Add a |
teaspoon soda dissolved in the same quantity Drop this in your pan, forming it with your spoon about the size of cream cakes. This will bake in fifteen The oven should be very hot. From The Kansas Home Cook-Book, 1874, page 143. | |
| Larkin Housewives' Cook Book (1915) | Add a |
slice of pork cut up in covered roaster, add one pint of boiling water, put on the cover and bake for one hour in medium oven. Then add potatoes and bake another ... From Larkin Housewives' Cook Book, 1915, page 28. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Add a |
Httle of the mush to the yolks of eggs and grated rind of orange. Mix well and stir into the rest of the mush. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Add and |
mix all the otker ingredients except the butter and the cream. Pour the batter into a baking dish that has been greased with the melted butter, add the cream, but do not ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Add the |
(half a tea-cup, or two wine-glasses full,) and stir in the milk by degrees, so as to make it a soft dough. it, and set it to rise. When quite light, cut it in diamonds ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. | |
| The New England Cook Book (1905) | Add the |
water, pounded "coral" and butter, and the seasoning. Simmer five minutes and then strain on the Boil up once and New Cook Book: From The New England Cook Book, 1905, page 130. | |
| Jell-O Recipe Book (1905) | Add the |
syrup to cream, lastly the Jell-0 and stir all well. Pour into mould and pack in ice for four hours. HIGHEST AWARD. GOLD MEDAL ST. LOUIS EXPOSITION 1904 Nut jeU.. o One ... From Jell-O Recipe Book, 1905, page 12. | |
| Camp Cookery (1910) | Add the |
to one gallon of water, and five minutes. Then put onion, beans, corn, pork (cut in strips), potatoes, pepper, and closely, and slowly two and a to prevent burning. Add ... From Camp Cookery, 1910, page 86. | |
| The Italian Cook Book (1919) | Add the |
sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold ... From The Italian Cook Book: The Art of Eating Well, 1919, page 146. | |
| Common Sense in the Household (1871) | Add to |
the yolks a small cupful of milk, pepper and salt, lastly stir in the whites lightly. Have ready in a hot frying-pan a good lump of butter. When it hisses, pour in your ... From Common Sense in the Household, 1871, page 259. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Add to |
the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. in a moderate oven. This will make two sheets. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 328. | |
| Chinese-Japanese Cook Book (1914) | Add to |
them the vinegar, and strain and press through sieve. Gradually mix with the chestnuts, and slowly boil, stirring constantly, until dry; then mold into desired shapes. From Chinese-Japanese Cook Book, 1914, page 117. | |
| Mrs. Owen's Illinois Cook Book (1871) | Add to the |
vinegar, sugar and salt, (if the cabbage should not be salt enough;) have the turmeric in a bag and rub out in the vinegar; pour the vinegar over the cabbage. From Mrs. Owen's Illinois Cook Book, 1871, page 328. | |
| War Economy in Food (1917) | Add to the |
lirst mixture the onion and sufficient water or moat stock to moisten. Mix well, pour into a baking dish and brown in the oven. From War Economy in Food, 1917, page 27. | |
| The Cook's Own Book (1832) | Add to the cherries a |
pound of sugar au petit lisse, aad strain on the lemon-juice and kernels; mix the together, and put it in a saboiiere, ice. the cherries up it well, until it has set, then place From The Cook's Own Book, 1832, page 316. | |
| The Dixie Cook-Book (1883) | Additional Bills of Fare |
New Ygar’s TaBLe.—When receiving calls on New Year's day, the table should be handsomely arranged and decorated, and provided with rather substantial dishes, such as ... From The Dixie Cook-Book, 1883, page 432. | |
| The Woman Suffrage Cook Book (1886) | Adge Ci |
Break two eggs into a cup, fill it up with cream, then beat light, add one cup of sugar, one and one half cups of flour, one-half teaspoonful soda,, one teaspoonful ... From The Woman Suffrage Cook Book, 1886, page 104. | |
| Presbyterian Cook Book (1873) | Admiral Schenck |
One gallon of best vinegar; three ounces of salt; one half of mustard: two ounces of turmeric ounces of white ginger; one ounce of cloves; one of mace; one of white and ... From Presbyterian Cook Book, 1873, page 133. | |
| The Cook's Own Book (1832) | After a |
rump of beef has hung for five or six days, bone, and lard it thickly, but so as not to appear upon the surface, with bits of salt pork or ham cut about half an inch ... From The Cook's Own Book, 1832, page 58. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | After the |
is completed, set it in a cool place till all the cakes are baked. In rolling out cakes made of dough, use as flour as possible. When you lay them in the pans, do not ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 58. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | After the |
water has come nearly to boil, pour it off, and replace it with cold water, into which throw a good portion of salt. The cold water Sanus the heat from the surface to ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 63. | |
| The Appledore Cook Book (1872) | After the |
cream has beep put in, and you have turned it'ten minutes, pack again, and be sure to get it solid. When the water is troublesome, let off some, but not all. Stop the ... From The Appledore Cook Book, 1872, page 176. | |
| The Cook's Own Book (1832) | After U-ing |
shelled, wash them, drain them in a cullender, put them on in plenty of boiling water, w itli a tea-spoonful of salt, and one of |xnmded loaf sugar; till they become ... From The Cook's Own Book, 1832, page 183. | |
| The International Cook Book (1906) | After-dinner Cordials |
3252. Place in pony glass half pony each creme yvette and apricot brandy. Care should be taken to have each separated and not running together. 3253. Crack a fresh egg ... From The International Cook Book, 1906, page 900. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Afternoon Teas |
of the almonds and fry delicately stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. on brown ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 22. | |
| The Italian Cook Book (1919) | Agnello in |
frittata) Cut in little pieces a loin of lamb, which is the part that lends itself best for this dish, and fry in lard: a little quantity of lard is sufficient, because ... From The Italian Cook Book: The Art of Eating Well, 1919, page 33. | |
| Larkin Housewives' Cook Book (1915) | Ainount of Sugar |
...One pound of sugar to one, pint of water is a good general • jnlle to follow. From Larkin Housewives' Cook Book, 1915, page 118. | |
| The Cook's Own Book (1832) | Aiti.ks |
(1) core, and quarter six (xninds of good hard baking apples; finely poinul lour |x>unds of loaf i-.er of each alternately, with h.ilf n pound of the beat white ginger, ... From The Cook's Own Book, 1832, page 199. | |
| The Cook's Own Book (1832) | Aitle Cheesecakes |
Pare.core, and boil txvrlxe apples with milhcient water to niiish them; them very gmoodi, add six yolks of eggs, die juice of two and some grated lemon-peel, half a ... From The Cook's Own Book, 1832, page 49. | |
| Common Sense in the Household (1871) | Ajsro Flavored Vinegars |
1 quart of best vinegar. 1 tablespoonful wliite sugar. Cut up the celery into small bits, or pour tbe seed into a jar; scald the salt and vinegar, and poui* over the ... From Common Sense in the Household, 1871, page 199. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Alaska Bake |
Cover thickly a two-quart brick mould of ice cream with a meringue made from the whites of six eggs and six spoonfuls of powdered sugar. Stand the dish on a board, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 469. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Albany Cakes |
Cream sufficient, one jDound of sugar and half a of butter, three eggs well beaten, one teaspoonful each of soda and cream of tartar; add one and a half pounds of; is a From Mrs. Porter's New Southern Cookery Book, 1871, page 222. | |
| Ryzon Baking Book (1916) | Alberta, Canada |
2 pounds round steak {yi inch thick). 1 onion sliced. level tablespoonfuls {yi ounce) flour. level tablespoonfuls (i ounce) butter. 2 potatoes sliced thin. Salt and ... From Ryzon Baking Book, 1916, page 78. | |
| Rumford Complete Cook Book (1908) | Albumenized Milk |
X cup lime water. Mix all in a shaker or covered jar and shake Strain and serve at once, plain or sweetened as preferred. From Rumford Complete Cook Book, 1908, page 243. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Albuminized Milk |
j cup mUk Beat white until frothy; add salt and milk, and continue beating; strain and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 374. | |
| The Kansas Home Cook-Book (1874) | Alice Newby |
Take' two pounds of good beef (the round), it with one and a half ounces saltpeter and a little common let it lie two or days; then boil, seasoned to the with pepper, ... From The Kansas Home Cook-Book, 1874, page 66. | |
| The Woman Suffrage Cook Book (1886) | Alice Stone Blackwell |
Ox. Beat the yolks of two eggs, and stir in five tablespoonfuls of milk and a pinch of salt, then beat the whites of two eggs very light, and stir all together. Heat the ... From The Woman Suffrage Cook Book, 1886, page 35. | |
| Recipes for Sea Food (c. 1910s) | All the |
discoloration will then be absorbed by the starch. When cooking a blanc mange, while yet boiling mix a piece of butter with it, then you find it turn out of the mold ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 66. | |
| Common Sense in the Household (1871) | Allow a |
pound and a quarter of sugar to each pound of Line your kettle with vine-leaves and fill with the scattering a little pulveri2;ed alum over each layer. with vine-leaves, ... From Common Sense in the Household, 1871, page 464. | |
| The Cook's Own Book (1832) | Allow to |
gallons of wati-r two pounds of brown sn^ar and six (xmnds of salt, boil it alxjnt twenty minutes, taking off the scum as the following dav |xuir it the meat which has ... From The Cook's Own Book, 1832, page 185. | |
| The Picayune Creole Cook Book (1901) | Allspice and Cinnamon, Grated |
1 Spoonful of Vanilla Essence. Stew the apples according to recipe (see recipe), and while they are boiling hard stir in the butter and the spices. Then take from the ... From The Picayune Creole Cook Book, 1901, page 273. | |
| The Picayune Creole Cook Book (1901) | Allspice and Grated Nutmeg |
1 Teaspoonful Each of Minced Thyme and Sweet Marjoram. Chop and hash the meat (fat and lean) very fine, mincing it, and then seasoning highly with salt, pepper and ... From The Picayune Creole Cook Book, 1901, page 121. | |
| The Creole Cookery Book (1885) | Almond Balls |
Half a pound of almonds blanched and pounded very fine, with as much rose or orange flower water as will prevent their oiling, the yolks of 8 and the whites of 4 eggs, ... From The Creole Cookery Book, 1885, page 151. | |
| The Cook's Own Book (1832) | Almond Butter |
To j of a |xiund of blanched almonds, well beat, '; put some new milk and a quart of thick cream, and the yolks of twelve eggs beat well with a; ilien add the rest of ... From The Cook's Own Book, 1832, page 297. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Cakes |
Rub two ounces of butter five ounces of; beat one egg with two and a half ounces of powdered loaf sugar; mix ingredients, and add two and a half more of powdered loaf ... From Mrs. Porter's New Southern Cookery Book, 1871, page 224. | |
| The International Cook Book (1906) | Almond Cakes |
1913. HUCKLEBERRIES AND CREAM Thoroughly wash and drain a quart very fresh sound huckleberries. Place them on a compotier and serve with powdered sugar and thick cream ... From The International Cook Book, 1906, page 585. | |
| Chinese-Japanese Cook Book (1914) | Almond Cakes |
Two cupfuls of rice flour; one quarter cupful of almond oil; one half cupful of chopped almonds; one and one half cupfuls of powdered sugar; two eggs. Mix thoroughly two ... From Chinese-Japanese Cook Book, 1914, page 74. | |
| The Cook's Own Book (1832) | Almond Cheesecakes |
(1) Take half a pound of Jordan almonds, lay them in cold water all night; the next morning blanch them in cold water; then take them out and dry them in a clean cloth, ... From The Cook's Own Book, 1832, page 47. | |
| Three Jell-O Booklets (1910s-1920s) | Almond Cherry |
(Illustrated on Back Cover.) Dissolve one package of Cherry Jell-0 in one pint of boiling water. Pour half into a mould or bowl. When it begins to thicken, drop in a row ... From Three Jell-O Booklets, 1910s-1920s, page 11. | |
| Common Sense in the Household (1871) | Almond Custabds |
1 pint milk (half cream). ^ lb, almonds, blanched andpounded to a j)aste, a few at a time in a Wedgewood mortar, adding gi-adually 2 tablespoonfuls of rose-water. Yolks ... From Common Sense in the Household, 1871, page 426. | |
| The Creole Cookery Book (1885) | Almond Custards |
One pint of cream, 4 lb. of almonds, blanched and pounded fine, with 2 tablespoonfuls of rose water; sweeten to the taste; beat up the yolks of 4 eggs; strain all the ... From The Creole Cookery Book, 1885, page 177. | |
| The Cook's Own Book (1832) | Almond Dragees |
best and largest almonds what quantity you please, and having washed them in cold water, let them drain and dry on a for Tin; day weigh for each pound of almonds lake ... From The Cook's Own Book, 1832, page 298. | |
| La Cuisine Creole (1885) | Almond Drops |
Blanch and pound five ounces of sweet, and three ounces of bitter almonds (or peach kernels), with a little white of egg. Put half a pound of sifted flour on your dough ... From La Cuisine Creole, 1885, page 172. | |
| Aunt Babette's Cook Book (1889) | Almond Eoley Foley |
Mix a dough of one large cupful of flour and half a cupful of warm water, slightly salted. Set it away in a warm place, covered up to keep warm. Now stir to a cream ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 283. | |
| Rumford Complete Cook Book (1908) | Almond Filling |
% cup almonds, or 2 cups confectioners' sugar. % cup almond paste. 1 teaspoon coffee extract. Beat the yolks of the eggs till thick, add the sugar thoroughly sifted, ... From Rumford Complete Cook Book, 1908, page 173. | |
| The Cook's Own Book (1832) | Almond Flummery |
ounces of hai t.-hoin in two quarts of spring u.iier; let it Dimmer six or seven half the wati-r is consumed; il through a >ie\e; lieat half a pound of almonds very ... From The Cook's Own Book, 1832, page 299. | |
| Aunt Babette's Cook Book (1889) | Almond Hills |
Roast half a pound of sweet almonds cut into strips lengthwise in a spider of heated sugar, not too brown. Beat one pound of sifted powdered sugar and the whites of ten ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 544. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Icing |
One pound of sweet almonds, with enough bitter to give flavor, and one pound of loaf sugar; until well mixed and very fine; put in a pan with the whites of ten eggs that ... From Mrs. Porter's New Southern Cookery Book, 1871, page 283. | |
| Aunt Babette's Cook Book (1889) | Almond Icing |
Take the whites of two eggs and half a pound of sweet almonds, with a few bitter mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 389. | |
| The Cook's Own Book (1832) | Almond Knots |
Take two pounds of almonds, and blanch them in hot; beal ihem in a mortar, to a very fine paste, will) rose waier, be careful to keep them from Take a pound of ... From The Cook's Own Book, 1832, page 300. | |
| Directions for Cookery, in Its Various Branches (1837) | Almond Maccaroons.—take |
of shelled sweet" almonds, and a of of shelled bitter almonds. Blanch them in scalding; water, mix them together, and pound them, one or two at a time, in a mortar to a ... From Directions for Cookery, in Its Various Branches, 1837, page 353. | |
| The Cook's Own Book (1832) | Almond Milk |
Take six onnces of sweet almonds, and a pinl of milk, drachms of orange-flower and of and the almonds to a very smooth pasle, moistening them occasionally with a few ... From The Cook's Own Book, 1832, page 300. | |
| The Cook's Own Book (1832) | Almond Monceaux |
Take half a pound of sweet almonds, cul them into thin slips (lengthways) and roast ihem on an iron until they are of a deep yellow color, inclining to brown; beat up ... From The Cook's Own Book, 1832, page 300. | |
| The Cook's Own Book (1832) | Almond Paste |
Blanch two pounds almonds, and soak them water for twelve hours, then dry them in a napkin, and pound a quarter of them to a very fine paste with a litlle water and ... From The Cook's Own Book, 1832, page 300. | |
| The Cook's Own Book (1832) | Almond Paste |
to tix, or even twelve months. Ulancli and pound a pound of sweet almonds, moistened occasionally with water, to prevent their oiling; when well beaten, add pound of ... From The Cook's Own Book, 1832, page 301. | |
| The Jewish Manual (1846) | Almond Paste |
Blanch half a pound of fine almonds, pound them to a paste, a few drops of water are necessary to be added, from time to time, or they become oily; then mix thoroughly ... From The Jewish Manual, 1846, page 156. | |
| Home Candy Making (1889) | Almond Rock |
Blanch six ounces of Jordan almonds and put them in the oven until a very light brown. Put one pound of granulated sugar and a half-pint of water in a granite saucepan, ... From Home Candy Making, 1889, page 56. | |
| The Cook's Own Book (1832) | Almonds Cinnamon Spanish |
your almonds, then with a butter tied in a piece of ctolli, rub the pan and brown them. Have ready some clarified sugar, with powdered cinnamon stirred in it, put in the ... From The Cook's Own Book, 1832, page 298. | |
| The Cook's Own Book (1832) | Almonds Crisped |
Rub a pound of the best sweet almonds in a cloth to take off all the dust, and put a pound of sugar, half a glass of water and a little carmine, into a preserving pan; ... From The Cook's Own Book, 1832, page 298. | |
| The Picayune Creole Cook Book (1901) | Almonds, Blanched and Pounded to |
a Paste. The Whites of 3 Eggs. Beat the eggs, stir in the almonds and sugar, and then proceed to ice according to gengral directions. (See above or recipe.) 3 Cups From The Picayune Creole Cook Book, 1901, page 321. | |
| The Cook's Own Book (1832) | Almonds, English Fashion |
Mix almonds and filberts sca'ded in equal chop one half very fine, cut the rest each into two or three slices; in double of by it with some lemonrasped; stir the in the ... From The Cook's Own Book, 1832, page 47. | |
| The Cook's Own Book (1832) | Almonds, Red Crisped |
Preas alxive have taken the sugar and are ready to be taken fire, put tlie almonds ujwn a sieve a dish under, take the sugar that drops, and put it pan, adding a; refine ... From The Cook's Own Book, 1832, page 301. | |
| Presbyterian Cook Book (1873) | Almoxd Custakd |
One pint of new milk; one cup of jmlverized sugar; one quarter pound of almonds, blanched and pounded; two teaspoonsful of rose water; the yolks of four eggs. Stir this ... From Presbyterian Cook Book, 1873, page 90. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Always Save |
all the currants, skimmings, pieces, etc, left after making jelly, place in a stone jar, cover with soft water previously boiled to purify it, let stand several days; in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 328. | |
| Mrs. Beeton's Book of Household Management (1861) | Amandes Brulees |
Ingredients. — 1£ pints of custard No. i, £ of a gill of cream, i tablenful of Kirsch, 2 ozs. of loat monds. Method. — Blanch, shred, and l>akr the almonds until brown, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| La Cuisine Creole (1885) | Ambrosia of Orange or Pineapple |
This is a pretty dessert or supper dish. You require a cocoanut and six oranges or a pineapple. G-rate the cocoanut, and slice the oranges or pineapple; then in a glass ... From La Cuisine Creole, 1885, page 193. | |
| Mrs. Beeton's Book of Household Management (1861) | America, Australia, Tasmania, New Zealand, and the Argentine |
The Board of Trade's latest return shows that Canada, New Zealand, Australia, and Holland, each send about one and a quarter million pounds, (sterling) worth of butter ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Epicurean (1894) | American Cuts |
1. Head and Neck 2. Rack 3. Shoulder 4. Loin and Saddle 5. Lesrs 6. Trotters 8. Tail Fig. 334. (1585). BEEAST OF MUTTON PLAIN (Poitrine de Mouton au Natural). Take three ... From The Epicurean, 1894, page 547. | |
| The Cook's Own Book (1832) | American Snow Balls |
some rice in milk it be swelled and soft; carefully scoop out die core of five or six good-sized apples, put into each a little grated lemon-peel and cinnamon; as much ... From The Cook's Own Book, 1832, page 48. | |
| Mrs. Owen's Illinois Cook Book (1871) | Ammonia Calce |
Three-quarters pound sugar, Half teacupful sweet cream, Half teaspoonful ammonia, One small teaspoonful soda, One lemon. Flour enough to make a dough. Boll thin. Two ... From Mrs. Owen's Illinois Cook Book, 1871, page 240. | |
| Buckeye Cookery and Practical Housekeeping (1877) | AMrs. Andrew Wilson, Rye, N. Y |
Fannre’s Puppine. One quart sweet milk, a little salt, two table-spoons corn starch dissolved in part of the milk, yolks of four eggs, half a cup sugar; scald milk, add ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| The National Cookery Book (1876) | An Easy Way to Branpy PEACHEs |
Nine pounds of fruit well rubbed, seven pounds of sugar and one quart of white brandy. Pare the peaches very thin and throw them into cold water; boil the parings in ... From The National Cookery Book, 1876, page 321. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | An Edging for Hashes |
Bon two teacups of rice half an hour, and season it with a little butter and salt; form the rice round a dish about three or four inches high, rub it over with the yolk ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 78. | |
| The Jewish Manual (1846) | An Emollient Paste |
Blanch half a pound of sweet almonds, and two ounces of bitter almonds, and pound them in a mortar, then make them into a paste with rose water; this paste is a fine emollient. a From The Jewish Manual, 1846, page 225. | |
| Gulf City Cook Book (1878) | An Excellent Enema |
One quart of warm water, one cup of molasses, one cup of table-salt, and a table-spoonful of lard. From Gulf City Cook Book, 1878, page 267. | |
| Housekeeping in Old Virginia (1879) | An Excellent Furniture Polish |
Alcohol, three ounces; linseed oil, boiled, two ounces; FUENITUKE POLISH TO CLEAN BRASSES, ETC. 501 oxalic acid, one drachm; gum shellac, two drachms; gum benzoin, two ... From Housekeeping in Old Virginia, 1879, page 508. | |
| The Southern Cookbook (1912) | An Excellent Hotchpotch |
Stew peas, lettuce and onions, in a very little water, with a beef or ham bone. While doing, fry some mutton or lamb steaks, seasoned, of a nice brown. Three quarters of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. | |
| The Jewish Manual (1846) | An Excellent Receipt for Stewing a Rump |
OF BEEF, Chop fine a large onion, four bay leaves, and a little parsley, add to these half an ounce of ground ginger, a tea-spoonful of salt, a blade of mace, a little ... From The Jewish Manual, 1846, page 82. | |
| Jewish Cookery Book, on Principles of Economy (1871) | An Excellent Recipe for Rheumatism |
Take a pint of the best alcohol, and about two ounces of camphor; mix them both together, and let it stand closely corked for a week, then apply to the parts affected; ... From Jewish Cookery Book, on Principles of Economy, 1871, page 135. | |
| Housekeeping in Old Virginia (1879) | An Excellent Remedy for Coughs |
Boil three fresh lemons till quite soft. Then slice them on a pound of brown sugar. Stew them together fifteen or twenty minutes, or till they form a rich syrup. When ... From Housekeeping in Old Virginia, 1879, page 498. | |
| Housekeeping in Old Virginia (1879) | An Excellent Wash for Inflamed Eyes |
Sulph. zinc, two grains; wine of opium, ten drops; distilled water, one ounce. Mix. Drop two or three drops in the outer corner of the eye several times a day. — Dr, JE. A. G. From Housekeeping in Old Virginia, 1879, page 495. | |
| Gulf City Cook Book (1878) | An Irish Stew |
Take mutton-chops; cover well with water; let them come to a boil; pour off the water; add more. Take a lump of butter the size of an egg, two table-spoonfuls of flour, ... From Gulf City Cook Book, 1878, page 48. | |
| The Jewish Manual (1846) | An Old Roman Receipt for Improving the Skin |
Boil a desert spoonful of the best wheaten flour with half a pint of fresh asses milk; when boiling, stir in a table-spoonful of the best honey, and a tea-spoonful of ... From The Jewish Manual, 1846, page 224. | |
| The Jewish Manual (1846) | An Old Way of Pickling Cucumbers |
Cut the cucumbers in small pieces, length ways, with the peel left on; lay them in salt for twenty-four hours, then dry the pieces with a cloth, lay them in a deep dish, ... From The Jewish Manual, 1846, page 202. | |
| Mrs. Lincoln's Boston Cook Book (1884) | An Old-fashioned Boiled Dinner. |
Notwithstanding that this dish has fallen into ill-repute with many people, it may be prepared so as to be both palatable and nutritious for those who exercise freely. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 255. | |
| Mrs. Beeton's Book of Household Management (1861) | An Old-fashioned Method |
Ingredients. — \ a pint of hot water, £ oz. of fresh butter, i drssertspoonful of flour, salt and pep; Method.— Mix the flour smoothly with a little cold water in a ... From Mrs. Beeton's Book of Household Management, 1861, page 273. | |
| The National Cookery Book (1876) | An Oneida Squaw |
BAKED BraAr’s MEat. Rub the meat well with sage, pepper and salt. Put it in the vudD Tt ven, and kee p it We lI basted. Fon eight pounds, it will tz about two and a half ... From The National Cookery Book, 1876, page 147. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | An Ornament for Sweet Dishes |
Beat up to a strong froth the whites of eggs, sift on a very little fine sugar, and set it in the oven to brown a very little. This laid on the top of custards of any ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 126. | |
| The Picayune Creole Cook Book (1901) | Anchota @ VHutle |
1 Pint Bottle of Boned Anchovies. Take the contents of one pint bottle of boned Anchovies; drain them of all oil on a cloth and then arrange neatly in a flat glass or ... From The Picayune Creole Cook Book, 1901, page 246. | |
| Directions for Cookery, in Its Various Branches (1837) | Anchovy Catchup.—bone |
two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of ... From Directions for Cookery, in Its Various Branches, 1837, page 176. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Anchovy Sandwiches |
Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. | |
| The Cook's Own Book (1832) | And Bouilli |
The parts for this purpose, are the leg or shin, or a of the middle of a brisket of '>out seven or eight pounds' weight; lay lish drainer, or when yon take it up, put a ... From The Cook's Own Book, 1832, page 247. | |
| The Cook's Own Book (1832) | And Crispku |
To one |xmitd and a quarter of fine flour add ten minces ot' fresh butter, TEW TIM the yolks of two eggs beaten, and three ounsilu-d loaf sugar; mix up together with i ... From The Cook's Own Book, 1832, page 266. | |
| The Cook's Own Book (1832) | And Dry |
Choose fine firm apricots, make a little opening at the top to the stone, put them into cold water, then blanch them over tlie fire; tliey begin to boil, those which are ... From The Cook's Own Book, 1832, page 305. | |
| The Cook's Own Book (1832) | And Poulthv |
ihr: yolks of two hard-boiled eggs with a little water and salt; bone one anchovy, and mince it, a small onion, I wo shallots, a tarraoid a few capers; mix them the egg, ... From The Cook's Own Book, 1832, page 229. | |
| The Jewish Manual (1846) | And Sago Puddings |
Puddings of this sort are so similar and simple, that it is only necessary to give one receipt, which will serve as a guide for all;—they are all made with milk, all ... From The Jewish Manual, 1846, page 165. | |
| The Cook's Own Book (1832) | Andaye Brandy |
An of bruised aniseed, an ounce of bruised coriander seed, two ounces of powdered Florence iris, the j'.estes of two oranges; with thref quarts of dislillc I brandy into ... From The Cook's Own Book, 1832, page 302. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Angel Food |
Whites of eleven eggs i^ cups of granulated sugar i teaspoonful of flavoring i cup of sifted flour i teaspoonful of cream of tartar Put the cream of tartar into the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 502. | |
| Aunt Babette's Cook Book (1889) | Angel Food |
Take whites of eleven eggs, one tumbler and a half of pulverized sugar, one tumbler of sifted flour, one teaspoonful of extract of vanilla and one teaspoonful of cream ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 327. | |
| The Boston Cooking-School Cook Book (1896) | Angel Food |
Whites 3 eggs - 1 quart cream whip }^ cup powdered sugar \% teaspoons vanilla Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with ... From The Boston Cooking-School Cook Book, 1896, page 522. | |
| The Boston Cooking-School Cook Book (1896) | Angel Parfait |
% cup water 1 pint heavy cream 1 tablespoon vanilla Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of ... From The Boston Cooking-School Cook Book, 1896, page 523. | |
| Dainty Desserts for Dainty People (c. 1910s) | Angel Parfait with Candied Fruit |
Whites of two eggs, beaten dry. ^ cup candied fruit cut fine. 1^ cups heavy cream, beaten light. | cup granulated sugar. 3 tablespoonfuls wine or thick syrup. ^ cup ... From Dainty Desserts for Dainty People, c. 1910s, page 29. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Angel Stars |
Cook one cup of sugar and half a cup of water, pour this slowly into the whites of five eggs beaten stiff, beat until cold, add one quart of cream whipped. Flavor with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 164. | |
| Gulf City Cook Book (1878) | Angel's Food |
Grate one cocoa-nut, one pound of grated chocolate; the whites of four eggs and one pound of powdered sugar let it cook as in boiled icing. it begins to rope take half ... From Gulf City Cook Book, 1878, page 140. | |
| The Cook's Own Book (1832) | Angelica Paste |
Take young and pithy angelica drain and press all the water out; in a mortar to a paste, and rub Next day dry it over the lire, and to every pound of paste put a pound ... From The Cook's Own Book, 1832, page 302. | |
| The Woman Suffrage Cook Book (1886) | Angeline Ricketson |
rshing Made Easy Two pounds of soap reduced to a pulp in a little water; to this add ten gallons of water, one large tablespoonful of turpentine oil, and two ... From The Woman Suffrage Cook Book, 1886, page 139. | |
| The Creole Cookery Book (1885) | Angel’s Food |
The whites of 11 eggs, 1} tumblers of sifted powdered sugar, 1 tumbler of sifted flour, 1 teaspoonful of cream of tartar; sift the flour 4 times, leaving the,tumbler ... From The Creole Cookery Book, 1885, page 148. | |
| The Creole Cookery Book (1885) | Angel’s Food |
Soak 1 box gelatine in 1 quart of milk 1 hour; then let it come to a boil; beat together yolks of 3 eggs, # cup of white sugar, 4 cup sherry wine, 1 teaspoon of vanilla; ... From The Creole Cookery Book, 1885, page 161. | |
| The Creole Cookery Book (1885) | Angel’s Food |
The whites of 11 eggs, 14 tumblers sifted, powdered sugar, 1 tumbler of sifted flour, 1 teaspoonful of cream of tartar; sift the flour four times, leaving the tumbler ... From The Creole Cookery Book, 1885, page 166. | |
| The Creole Cookery Book (1885) | Angel’s Repast |
Stew nice apples; strain them; sweeten with white sugar; mix 4 whites of eggs; add the stewed apples and eggs beaten to a stiff froth; make a rich boiled custard; pour ... From The Creole Cookery Book, 1885, page 184. | |
| The Cook's Own Book (1832) | Aniseed Ratafia |
To make a quart of this Ixiil a |xiiind with a demisetier of water, until is quite clear; lieat another demisetier of water, and put in it three ounces of anise; the it ... From The Cook's Own Book, 1832, page 303. | |
| The Cook's Own Book (1832) | Aniseed Water |
minces of new anise, sift it to it from the dust, and in six of brandy, with the scestes of lemons, and half an ounce of cinnamon; in a week's time distil it over a ... From The Cook's Own Book, 1832, page 303. | |
| Aunt Babette's Cook Book (1889) | Aniseseed Cakes |
Take half a pound of sugar and half a pound of flour (sift both many times), six eggs and one teaspoonful of aniseseed. Beat the yelks and the sugar until very thick, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. | |
| The Cook's Own Book (1832) | Anisette De Bordeaux |
two ounces of green aniseed, half a pound of aniseed, two ounces of coriander, and the same of fennel seeds. Bruise, and put them, with sixteen pints of brandy, into an ... From The Cook's Own Book, 1832, page 303. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Annabel Lee |
Strawberry Par fait Whip a quart of thick cream with a small cup of sugar; when stiff mix half a pint of strawberry juice in carefully. Turn into an ice cream mold, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 158. | |
| The Woman Suffrage Cook Book (1886) | Annie Jenness Miller |
to Housekeepers. While living in a warm climate, I found nothing more wholesome than fruit juices for summer drinks. The fruit of every kind—grapes, peaches, plums, ... From The Woman Suffrage Cook Book, 1886, page 144. | |
| Mrs. Beeton's Book of Household Management (1861) | Anodyne Lotion |
Mix i oz. of soap liniment, \ an oz. of laudanum, and 8 ozs. of water together. This forms a useful soothing application to an inflamed and painful part, but care must ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Directions for Cookery, in Its Various Branches (1837) | ANOTHER DURABLE INK.—For the marking |
put six cents' worth of lunar caustic into a one ounce phial, filled up with strong green tea. For wetting the linen,—pound slightly a tea-spoonful of salt of tartar, ... From Directions for Cookery, in Its Various Branches, 1837, page 426. | |
| Housekeeping in Old Virginia (1879) | Another Hecipe for JEgg JBread |
1 tablespoonfiil of butter. 1 pint of corn meal. Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, ... From Housekeeping in Old Virginia, 1879, page 68. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Another Method |
The following is recommended by a neighbor who has had much successful experience: To can peaches, I allow half a pound or less of sugar to one pound of peaches. Make a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 401. | |
| The National Cookery Book (1876) | Another Receipt for Green Sweetmeat |
Lay as many mangoes as you require in strong salt water for ten days; slit them and take out the seeds, throw them into fresh water and let them remain one or two days; ... From The National Cookery Book, 1876, page 317. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for the Same |
Into a pitcher, put one teacup of milk fresh from the cow, two teacups of boiling water, one tablespoonful of sugar, one teaspoonful of salt. Into this stir thoroughly a ... From Housekeeping in Old Virginia, 1879, page 55. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for the Same |
1 pint buckwheat. JH| ^ pint sifted meal. 2 teaspoonfuls of salt. 1|- pint lukewarm water. Beat well and set to rise till morning. — Mrs. Dr, JT, From Housekeeping in Old Virginia, 1879, page 60. | |
| Gulf City Cook Book (1878) | Another Remedy |
Take old bacon, it full of salt, and bind it on the throat. It will take all the inflammation out. Use alumwater to gargle the throat. If you have no bacon, mix lard and ... From Gulf City Cook Book, 1878, page 263. | |
| The Jewish Manual (1846) | Another Sort |
Mix the various ingredients above-named, substituting for the raisins, apples minced finely, add a larger proportion of sugar, and either boil or bake. From The Jewish Manual, 1846, page 162. | |
| The Jewish Manual (1846) | Another Sort |
Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a couple of lumps of white ... From The Jewish Manual, 1846, page 186. | |
| The Dixie Cook-Book (1883) | Another Way |
When stock is drawn off, season with celery salt. A little vermicelli boiled in it for fifteen minutes will give it more body—or some of the fancy letters, stars, ... From The Dixie Cook-Book, 1883, page 312. | |
| La Cuisine Creole (1885) | Another Way |
Break an ounce of isinglass small, and pour on it a teacup of hot milk or water; let it dissolve, then strain it through muslin, on half a pound of fine white sugar. ... From La Cuisine Creole, 1885, page 174. | |
| The Southern Cookbook (1912) | Another Way for Immediate Use |
Mix the mustard with new milk by degrees, to be quite smooth and add a little raw cream. It is much softer this way, is not bitter and will keep well. The patent mustard ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 189. | |
| Mrs. Owen's Illinois Cook Book (1871) | Another Way to Cook Coen |
After removing silk and husks, cut the corn from the cob, but do not cut too closely into the cob, but take a knife and scrape it down; cook it all the water is cooked ... From Mrs. Owen's Illinois Cook Book, 1871, page 117. | |
| Gulf City Cook Book (1878) | Another Way to Remove Mildew |
Take two ounces of chloride of lime; pour on it one quart of hot water; then add three quarts of cold water. From Gulf City Cook Book, 1878, page 274. | |
| The House Servant's Directory (1827) | Another Way, Most Superb, to Cleas Plate |
Dissolve in one quart of rain or soft water, one ounce of prepared hartshorn powder, mix together, and put it into a saucepan on hot coals, so as to be scalding hot, ... From The House Servant's Directory, 1827, page 96. | |
| Gulf City Cook Book (1878) | Another.—Soften |
the cold grits with warm Mix with eggs, a little butter,' salt, and milk, and bake in a buttered dish. From Gulf City Cook Book, 1878, page 99. | |
| Mrs. Beeton's Book of Household Management (1861) | Anti-freckle Lotion |
Mode. — Mix 2 ozs. of tincture of benzoin, i oz. of tincture of tolu, \ a drachm of oil of rosemary well in a corked bottle. When required for use, add a teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Presbyterian Cook Book (1873) | Antidote Foe Poison |
Swallow, instantly, a glass of warm water, with a heaping of common ground mustard, stirred together. This will serve as an emetic; afterward, take the whites of two raw ... From Presbyterian Cook Book, 1873, page 162. | |
| Gulf City Cook Book (1878) | Antidotes for Poisons |
the patient vomit by giving a tumbler of warm water with a of mustard in then send for the doctor. If if be necessary to act without the doctor, and the poison is ... From Gulf City Cook Book, 1878, page 271. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Antidotes for Poisons |
If any poison is swallowed, drink immediately a half-glass of tepid water with a heaping teaspoonful each of common salt and ground mustard. This vomits as soon as it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 566. | |
| The White House Cook Book (1887) | Antidotes for Poisons |
THE following list gives some of the more common poisons and the remedies most likely to be on hand in case of need: — Acids:— These cause great heat and sensation of ... From The White House Cook Book, 1887, page 627. | |
| Directions for Cookery, in Its Various Branches (1837) | Apees.—rub |
of fresh tv/o pounds of sifted flour, and mix in a pound of powdered white sugar, a a of powdered cinnamon, and large table-spoonfuls of carraway Add a of rose water, ... From Directions for Cookery, in Its Various Branches, 1837, page 356. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apert’ Favorrre Dovexsnvuts |
One pint sour milk, one cup sugar, two eggs, one tea-spoon soda, half cup lard, nutmeg to flavor; mix to a moderately stiff dough, rll to half inch in thickness, cut in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 81. | |
| Aunt Babette's Cook Book (1889) | apfel Schalet |
Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblerfuls of ice-cold water, one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 281. | |
| The Cook's Own Book (1832) | Appi.f |
IN \ Turn off the rind of a pine, cut it in.-lice-, but not too have some sugar on the in a sugar-pan, into which put the slices of pine, anil let them boil gently till ... From The Cook's Own Book, 1832, page 337. | |
| The Dixie Cook-Book (1883) | Appie Tapioca Puppine |
To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor ... From The Dixie Cook-Book, 1883, page 243. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Appiz Burrer |
Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when ... From Buckeye Cookery and Practical Housekeeping, 1877, page 222. | |
| The Cook's Own Book (1832) | Apple a La Turque |
Neatly pare and pierce out the cores of eight or ten apples, the fire with a thin simp of clarified sugar, cover them let them simmer gently; turn them, that both sides ... From The Cook's Own Book, 1832, page 52. | |
| The National Cookery Book (1876) | APPLE AND OTHER Fruit Pres |
Make st of the degree of kness preferred. Stew the pples weeten them to taste. If pippins are used, whi a he finest apples in the world, sugar only will b required If ... From The National Cookery Book, 1876, page 208. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Apple Baskets |
Cut two pieces from each apple, leaving what remains in shape of basket with handle, after cutting out pulp. Chop pulp; there should be two Put in a stewpan and add ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. | |
| The New England Cook Book (1905) | Apple Batter Puddiag.—Core and |
peel eight apples, put in a dish, fill the places from which the cores have been taken with brown sugar, cover and bake. Beat the yelks of four eggs light, add two ... From The New England Cook Book, 1905, page 190. | |
| The Cook's Own Book (1832) | Apple Black-cap |
(1) txxeixi in halves, core diem, and place them on a thin patty-pan or mazarine, quite C!OM. to,;l -h other, with tile fiat side downwards; squee/e a two spooMlr.:.- ... From The Cook's Own Book, 1832, page 49. | |
| Common Sense in the Household (1871) | Apple Butter |
This is generally made by the large quantity. Boil down a kettleful of cider to two-thirds the original quantity. Pare, core, and slice juicy apples, and put as many ... From Common Sense in the Household, 1871, page 460. | |
| Aunt Babette's Cook Book (1889) | Apple Butter |
. Boil down any desired quantity of sweet cider in your preserving kettle to two-thirds the original quantity. Pare, core and slice as many wine apples as you wish to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 459. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Apple Butter |
Slice 4 lemons, cover with water and let stand over night. In morning put into kettle with 8 lbs. apples, pared, cored and sliced. Cook 1 hr. Add 3 lbs. sugar. slowly ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 73. | |
| Directions for Cookery, in Its Various Branches (1837) | Apple Butter.—this |
is a compound of apples and cider boiled together till of the consistence of soft butter. It is a very good article on the tea-table, or at luncheon. It can only be made ... From Directions for Cookery, in Its Various Branches, 1837, page 255. | |
| Aunt Babette's Cook Book (1889) | Apple Chaelotte |
Soak a couple of matzos, press out every drop of water, add half a pound of finely-shaved suet and about six apples, cut in very fine slices, some sugar, raisins, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 537. | |
| Housekeeping in Old Virginia (1879) | Apple Compote |
Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cinnamon, and lemon peel which has been previously ... From Housekeeping in Old Virginia, 1879, page 437. | |
| The Dixie Cook-Book (1883) | Apple Compote |
Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to a pound of fruit; when it comes to a boil put in the fruit ... From The Dixie Cook-Book, 1883, page 165. | |
| La Cuisine Creole (1885) | Apple Compote |
Make a syrup of three-quarters of a pound of sugar and a cup of water; let it boil while you are paring and taking out the cores of six nice sour apples. Throw them into ... From La Cuisine Creole, 1885, page 176. | |
| Aunt Babette's Cook Book (1889) | Apple Compote |
Take twelve apples (" G-reenings," "Baldwins" or " Bellflowers"), pare, quarter and core them and lay them in cold water as soon as pared. Then take the parings and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 312. | |
| Aunt Sammy's Radio Recipes (1927) | Apple Compote |
Pare the apples, core them carefully, and cut in half-inch pieces. Make a rich sirup, 1 cup of sugar to 1 cup of water. Add the pieces of apple to the boiling sirup. ... From Aunt Sammy's Radio Recipes, 1927, page 15. | |
| Housekeeping in Old Virginia (1879) | Apple Custakd |
1^ pint stewed apples. Set them away till cold. Beat six eggs very light, and stir in gradinally a quart sweet milk. Mix ail together, pour in a deep dish, and bake twentyminutes. — Mrs. F. From Housekeeping in Old Virginia, 1879, page 386. | |
| The Cook's Own Book (1832) | Apple Floating Island |
Bake or scald eight or nine large apples; when cold pare and pulp them through a sieve, diis up with fine sugar; put to whites of four or five eggs that have beaten widi ... From The Cook's Own Book, 1832, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Frirters |
Make a batter in proportion of one cup sweet milk to two cups flour, a heaping tea-spoon baking powder, two eggs beaten separately, one table-spoon sugar, and salt-apoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 38. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apple Ginger |
Four pounds each of apple and Make a syrup of the sugar, adding a pint of water. Chop the apple very fine —with one ounce of green ginger; or, if you cannot get the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 343. | |
| The Boston Cooking-School Cook Book (1896) | Apple Ginger |
Wipe, quarter, core, pare, and chop sour apples; there should be two and one-half pounds. Put in a stewpan and add one and one-half pounds light brown sugar, juice and ... From The Boston Cooking-School Cook Book, 1896, page 656. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Ginger |
4 pounds sour apples 1 ounce white ginger root Pare, core, and chop apples; wash, remove seeds, and chop lemons; add sugar and ginger root, and cook very slowly six hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 352. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Indian |
2 cups quartered apples J cup Indian meal I cup molasses cinnamon and nutmeg; pour on to Indian meal; add remaining ingredients into buttered baking dish, and cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. | |
| The Creole Cookery Book (1885) | Apple Island |
To the whites of 6 eggs put 4 tablespoonfuls of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg; beat till.quite light; ... From The Creole Cookery Book, 1885, page 173. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Apple Jel.ly |
Take the best pippin, or bell-flower apples. No others will make good jelly. Pare, core, and quarter them. Lay them on a brass or bell-metal kettle, and put to them as ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 92. | |
| Housekeeping in Old Virginia (1879) | Apple Mange |
Stew and mash well three pounds pippins, then add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. ... From Housekeeping in Old Virginia, 1879, page 458. | |
| Gulf City Cook Book (1878) | Apple Me'ringue |
To three or four cups of nice mashed apples, add beaten yelks of two eggs, half cup of sugar, a little milk, one and a half table-spoonfuls of butter. Mix well and bake ... From Gulf City Cook Book, 1878, page 200. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Nests |
3 egg wliites Arrange cored and pared apples in a buttered baking Mix sugar, flour, milk; add yolks well blended, the well-beaten whites. Pour this mixture over apples ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Apple or Huckleberry Cakes |
1 pint sifted flour. 1 egg, yolk and white beaten sepJ¢ teaspoonful salt.. arately. 2 even teasp. baking-powder. 1 cup milk. XY cup butter. 1 heaping cup huckleberries ... From Mrs. Lincoln's Boston Cook Book, 1884, page 111. | |
| The Virginia House-Wife (1824) | Apple Pil |
Put a crust in the bottom of a dish, put on it a¥layer of ripe apples pared and sliced thin, then a layer of powdered sugar; do this alternately till the dish is full; ... From The Virginia House-Wife, 1824, page 168. | |
| The Boston Cooking-School Cook Book (1896) | Apple Porcupine |
Make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water. Wipe, core, and pare eight apples. Put apples in syrup as soon as ... From The Boston Cooking-School Cook Book, 1896, page 656. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Porcupine |
Make a syrup by boiling eight min¬ utes one and one-half cups of sugar and one and one-half cups of water. Wipe, pare and core eight apples. Put apples in syrup as soon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 102. | |
| Fifty-Two Sunday Dinners (1913) | Apple Rings |
Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by $$$ 174 52 Sunday Dinners Pipir Sunday ... From Fifty-Two Sunday Dinners, 1913, page 177. | |
| Mary Elizabeth's War Time Recipes (1918) | Apple Rings |
6 apples 4 oup maple sugar 1 tablespoon butter substitute:. Wash, peel and core six apples. Cut the apples across in slices one-fourth of an inch thick. Fry in fat till ... From Mary Elizabeth's War Time Recipes, 1918, page 98. | |
| Aunt Sammy's Radio Recipes (1927) | Apple Salads |
Select medium-sized apples, pare, and core. Cook in a covered pan in enough sirup made in the proportion of 2 cups water and cup sugar to cover the apples. Red cinnamon ... From Aunt Sammy's Radio Recipes, 1927, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Snow |
Stew some flavored sour to taste, strain them through a fine wire sieve, and break into one pint of strained apples the white of an egg; whisk the apple and egg briskly, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 362. | |
| Housekeeping in Old Virginia (1879) | Apple Snow |
Pare and slice one dozen large apples; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white ... From Housekeeping in Old Virginia, 1879, page 436. | |
| The Creole Cookery Book (1885) | Apple Snow |
Select 8 or 9 good sized apples; core them; put them into a pan and cover them with cold water; whilst they are cooking slowly, make a nice boiled custard of the yolks ... From The Creole Cookery Book, 1885, page 184. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Snow |
6 good-sized apples Juice of one lemon Whites of six eggs Pare, core and the until tender, then them through a sieve and put add the sugar and lemon the whites of the to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 446. | |
| The White House Cook Book (1887) | Apple Snow |
STEW some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk ... From The White House Cook Book, 1887, page 392. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Souffle |
the a sweeten them, then lay them pretty high round the inside of a dish; make a custard of the yolks eggs, a little cinnamon, sugar and milk; let it thicken over a slow ... From Mrs. Porter's New Southern Cookery Book, 1871, page 360. | |
| The Cook's Own Book (1832) | Apple Soufflet |
Prepare apples as for baking in a pudding, put them into a deep dish, and lay upon tintop, about an inch and a half rice boiled in new milk with sugar; beat to a stiff ... From The Cook's Own Book, 1832, page 52. | |
| Aunt Babette's Cook Book (1889) | Apple Strudel |
TAKE about one pint of flour, sift it into a bowl, make a liole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 296. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Tapioca |
Pick and wash one cup of tapioca, cover with cold water, and soak a; put it in a farina boiler, add one quart of boiling water, and boil until transparent. and core ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 443. | |
| The Boston Cooking-School Cook Book (1896) | Apple Tapioca |
% cup pearl or i^ cup minute tapioca % teaspoon salt Cold water 7 sour apples 2>^ cups boiling water % cup sugar Soak tapioca one hour in cold water to cover, drain, add ... From The Boston Cooking-School Cook Book, 1896, page 459. | |
| Larkin Housewives' Cook Book (1915) | Apple Tapioca |
One cup Larkin Pearl Tapioca, one-half teaspoon salt, one-half cup sugar, one-half teaspoon nutmeg and five apples. the tapioca in cold water, soak over night in six cups water. From Larkin Housewives' Cook Book, 1915, page 93. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Tapioca No |
i cup pearl tapioca gi-ated rind and juice of one lemon Cook the tapioca in transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. | |
| The International Cook Book (1906) | Apple Tartlets |
2829. CHACHELIQUE, CAUCASES Cut two pounds raw beef from rump in quarter-inch slices, place in an earthen jar, add a sliced white onion, half gill vinegar, two ... From The International Cook Book, 1906, page 892. | |
| The Cook's Own Book (1832) | Apple Water |
Cut or large apples into slices, put them into a jug, and pom' a quart of boiling water over them; cover the jug. When quite cold, strain and it, and add a little ... From The Cook's Own Book, 1832, page 52. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Water |
Roast very well two or three apples, put them into a pitcher, turn on some boiling water, and add a little sugar. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 149. | |
| The National Cookery Book (1876) | Apple Water |
Apple water may be made in two ways. Roast two or three fine apples—pippins are the richest—and put them into a quart jug; pour cold water on them, and in a little while ... From The National Cookery Book, 1876, page 293. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Water |
Six sour, juicy apples; slice in a stone pitcher, add a tablespoon of sugar and pour over it one quart of boiling water. Cover closely, and when cold, strain. Mildly laxative. From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| The Southern Cookbook (1912) | Apple Water |
Cut two large apples in slices, and pour a quart of boiling water on them, or on roasted apples. Tamarinds, currants, fresh or in jelly, or scalded, currants or ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. | |
| Common Sense in the Household (1871) | Apple Water. Ja |
1 large juicy pippin, the most finely-flavored you can get. of cold water— 1 quart if the apple is very Pare and quarter the apple, but do not core it. Put it on the ... From Common Sense in the Household, 1871, page 517. | |
| Directions for Cookery, in Its Various Branches (1837) | Apple Water.—pare |
and a fine juicy apple; pour boiling water over it, cover it, and let it stand till cold. TAMARIND WATER.—Put tamarinds into a pitcher or tumbler it is one-third full it ... From Directions for Cookery, in Its Various Branches, 1837, page 413. | |
| The Cook's Own Book (1832) | Apple, Boiled |
Gimp four ounces of beef suet very fine, or two ounces or dripping; but the makes the best and lightest; put it on the paste-board, ei^ht of flour, and a salt-s|>o<>uful ... From The Cook's Own Book, 1832, page 203. | |
| Gulf City Cook Book (1878) | Apple-souffle' |
Twelve large apples, six eggs, one pint of milk, and one lemon. Pare and core the apples, stew From Gulf City Cook Book, 1878, page 200. | |
| Gulf City Cook Book (1878) | Apple-water |
Pare and core one half dozen juicy apples, and bake them until quite soft; put thorn in a pitcher, and pour over enough hot water to make a pleasant drink; sweeten to ... From Gulf City Cook Book, 1878, page 257. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple.—An |
apple may be spoiled in the baking—often is. dish must be scrupulously and baking be done leisurely. You can reduce, burn an apple in a short time, but if you bake for ... From Mrs. Porter's New Southern Cookery Book, 1871, page 357. | |
| Mrs. Hale's New Cook Book (1857) | Apple.—Pare and |
core some green pippins, and in till quite soft; break them gently with the back of a spoon; the water through a jelly-bag then to every pint of the fruit put 1 lb. of ... From Mrs. Hale's New Cook Book, 1857, page 375. | |
| The Appledore Cook Book (1872) | Appledore Cook Book |
whites of two eggs, one and a half cups of sugar, one tablespoonful of corn starch, beaten to a stiff froth. From The Appledore Cook Book, 1872, page 152. | |
| The Cook's Own Book (1832) | Apples and Pistachios |
Pretoss up a dozen for gateau with apples and raisins, with the addition of two ounces of sugar, and of the zeste of an orange, grate that of a lemon, and put three ... From The Cook's Own Book, 1832, page 304. | |
| The Cook's Own Book (1832) | Apples and Raisins |
Pareand cut twelve apples into quarters, and each quarter into four pieces, put them into a pan with four ounces of good fresh butter, two of sugar, over which the zeste ... From The Cook's Own Book, 1832, page 51. | |
| The Cook's Own Book (1832) | Apples Compote |
(2) cut half a dozen fine apples in half, and put them into a pan with a little water and lemonjuice; then clarify half a pound of sugar, and when you have skimmed it ... From The Cook's Own Book, 1832, page 50. | |
| The Cook's Own Book (1832) | Apples Festooned |
Peel some golden pippins, core diem whole, and stew them to three parts with sugar and a litde water; make die sirup pretty rich to clog to the apples; wrap them round ... From The Cook's Own Book, 1832, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Apples in Bloom |
Select eight red apples, cook in boiling water until soft, turning them often. Have water half surround apples. Remove skins carefully, that the red color may remain, ... From The Boston Cooking-School Cook Book, 1896, page 484. | |
| The Cook's Own Book (1832) | Apples, Glazed |
Peel a dozen of apples and leave the tails; wore at the opposite side not quite through, and of red wine, some sugar, and a spoonful of brandy, simmer slowly that they ... From The Cook's Own Book, 1832, page 51. | |
| The Cook's Own Book (1832) | Apples, to Bake Whole |
Put some sound and chosen pan, of little lemon-peel, some IJIMVU sugar, a or more of red wine, according to the quantity of fruit; irt a quick oxen, and bake diem at ... From The Cook's Own Book, 1832, page 49. | |
| The Dixie Cook-Book (1883) | AppPLE Burrer |
Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when ... From The Dixie Cook-Book, 1883, page 254. | |
| Aunt Sammy's Radio Recipes (1927) | Apricot and Prune Conserve |
l^i pound apricots. ]/2 pound prunes. ) 4 cups water. Wash the prunes and apricots thoroughly and put them in the water to.soak overnight. Cook the fruit together for 10 ... From Aunt Sammy's Radio Recipes, 1927, page 84. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Apricot Bombe |
i can apricots X cup lemon juice i>2 cups orange juice A few grains salt From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. | |
| The Cook's Own Book (1832) | Apricot Ratafia |
cut as may require, and in while a to four dozen;) mix it an equal quantity of brandy; put into a jar, with the kernels bruised, add a quarter of a pound of sugar to ... From The Cook's Own Book, 1832, page 305. | |
| The Boston Cooking-School Cook Book (1896) | Apricot Soufa§ |
Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Souflfle ... From The Boston Cooking-School Cook Book, 1896, page 464. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apricot Souffle |
Rub enough fruit through a sieve to make three-fourths of a cup of pulp. Heat in a saucepan and sweeten i£ needed. Beat the whites of three eggs until stiff and dry, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 180. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Apricots & la Neige |
Boil one cup of rice fifteen minutes, or steam till tender (see page 307). Wring small pudding-cloths (one third of a yard square) out of hot water, and lay them over a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 361. | |
| The Cook's Own Book (1832) | Apricots Bottled |
die quantity of ripe apricots you may require APR APR through a horse-hair sieve; put the pulp into j Kittles, cork very close, anil tie them these iMlles upright in a ... From The Cook's Own Book, 1832, page 304. | |
| The Virginia House-Wife (1824) | Apricots in Brandy |
Take freshly gathered apricots, not too ripe; to half their weight of loaf sugar, add as much water as will cover the fruit, boil and skim it; then put in the apricots, ... From The Virginia House-Wife, 1824, page 215. | |
| The Southern Cookbook (1912) | Apricots or Peaches in Brandy |
Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine sugar in fine powder. Put the fruit into a nice pot that shuts very close, tnrow the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. | |
| The Cook's Own Book (1832) | Apricots Parisien |
vei\ "'lit in h.-ilf, ill..n, a few at.1 time, over the fire, with half a p. inn an. I fmr glxsees a* soon as you find the peel will off easily, take them out and drain ... From The Cook's Own Book, 1832, page 305. | |
| The Cook's Own Book (1832) | Apricots to Dry |
Pare die apricots, and carefully take out the st< >nes the kernels, and put them into the strew over a pound of fruit the same quantity of finely-pounded loaf sugar, and ... From The Cook's Own Book, 1832, page 52. | |
| The Cook's Own Book (1832) | Apricots, Whole |
Choose tlie finest yellow, but not too off the stalks, prick them on each side \vitl> a pin, make an incision with the point of a knife, tlmnigh extract die stone. ART ... From The Cook's Own Book, 1832, page 52. | |
| The Kansas Home Cook-Book (1874) | Arabella Hoffman |
Take the green heads of young asparagus, and cut pieces no larger than peas; put in water, with a little ten or twelve a minute or two on a napkin; then put into a ... From The Kansas Home Cook-Book, 1874, page 92. | |
| The Picayune Creole Cook Book (1901) | Arabic. Dissolve the Gum Arabic in |
a saucepan with enough water to color it, and then set the saucepan over a moderate fire. Stir in the mixture of candy a liquid extract, whether of Vanilla, Peppermint, ... From The Picayune Creole Cook Book, 1901, page 353. | |
| Mrs. Beeton's Book of Household Management (1861) | Areca-nut Tooth-powder |
Reduce to a very fine charcoal 2|- ozs. of areca nut, and pound as finelv as possible another \ oz. in its raw state, then mix with T oz. of finely powdered cuttlefish ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Aromatic Vinegar |
Mode. — Put 2 quarts of best vinegar, with 2 ozs. of each of sage, rosemary, mint, rue and wormwood, into a jar, and let it stand by the side of the fire for a week; ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | Aromatic Yinegar |
Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum camphor, one ounce. Dissolve ... From Housekeeping in Old Virginia, 1879, page 491. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Arrange in |
the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt Place parboiled sweetbreads on top of vegetables; cover with stock in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. | |
| Boston School Kitchen Text-Book (1887) | Arrange^ the |
various dishes on in regular straight with the table, and exactly in front of those who are to serve them; or if at an angle, let there be some uniformity. The cups, ... From Boston School Kitchen Text-Book, 1887, page 250. | |
| The Cook's Own Book (1832) | Arrow-root |
Mix two or tablc-epoonfuls of arrow-root pint of cold water; let it stand for nearly a quarter of an hour, pour off" the in some pounded sugar; boil a pint of milk, and ... From The Cook's Own Book, 1832, page 53. | |
| The Good Housekeeper (1841) | Arrow-root |
Forms an excellent nutritive mucilage. Put two teaspoonfuls of the powder into a half pint basin; mix them smooth with a few teaspoonfuls of cold water, and then let ... From The Good Housekeeper, 1841, page 143. | |
| Gulf City Cook Book (1878) | Arrow-root |
Stir, into a of boiling milk a table-spoonful of arrow-root well mixed with a little cold milk; boil it three or four minutes. Sweeten to taste, and flavor with nutmeg. From Gulf City Cook Book, 1878, page 254. | |
| La Cuisine Creole (1885) | Arrow-root Blanc Mange |
Mix in a little cold water, two tablespoonfuls of arrow-root; sweeten a pint of milk with white sugar and put the arrow-root in the milk. Let it boil a few minutes, ... From La Cuisine Creole, 1885, page 238. | |
| La Cuisine Creole (1885) | Arrow-root Blanc Mange for the Sick |
Put a pint of new milk to boil; make a smooth batter with an ounce of Bermuda arrow-root and cold milk; add a little salt, and when the milk is boiling stir in the ... From La Cuisine Creole, 1885, page 237. | |
| La Cuisine Creole (1885) | Arrow-root Gruel |
Mix a tablespoonful of arrow-root, or for an infant, half as much; when mixed with cold water, stir in it half a pint of boiling water. Season with salt, sugar or nutmeg. From La Cuisine Creole, 1885, page 238. | |
| The White House Cook Book (1887) | Arrowroot Blanc Mange |
ONE large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white FOE THE SICK. 513 sugar, a pinch of ... From The White House Cook Book, 1887, page 554. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Arrowroot Blanc Mange |
2 tablespoons arrowroot few grains of salt Mix arrowroot, salt and sugar; add milk, a little at a time, until the mixture is smooth, then add the remainder, and cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 380. | |
| Rumford Complete Cook Book (1908) | Arrowroot Gruel |
1 level tablespoon arrow2 tablespoons brandy or root. wine. A very little sugar if desired. Mix the arrowroot smoothly with a little of the milk, heat the remainder and, ... From Rumford Complete Cook Book, 1908, page 246. | |
| The White House Cook Book (1887) | Arrowroot Milk Porridge |
ONE large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with cold water, twp teaspoonfuls of ... From The White House Cook Book, 1887, page 554. | |
| Common Sense in the Household (1871) | Arrowroot Wike |
»J< 1 cup boiling water. 2 heaping teaspoonfuls arrowroot. " 1 tablespoonful brandy, or 3 tablespoonfuls of wine. An excellent corrective to weak bowels. From Common Sense in the Household, 1871, page 511. | |
| The Picayune Creole Cook Book (1901) | Artichauts Frits |
6 Artichokes. 2 Tablespoonfuls of Butter. Pluck off the coarse scales of the artichoke, and then throw the vegetable into cold water. Let it stand for an hour. Then ... From The Picayune Creole Cook Book, 1901, page 205. | |
| The Cook's Own Book (1832) | Artichokes Boiled |
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and tender, which will take an hour and or two hours: the ... From The Cook's Own Book, 1832, page 53. | |
| The Italian Cook Book (1919) | Artichokes in Mold |
(Sformato di carciofi) Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing them. Cut each artichoke four ... From The Italian Cook Book: The Art of Eating Well, 1919, page 77. | |
| The Italian Cook Book (1919) | Artichokes with Butter |
(Carciofi al burro) Wash, dry and cut out the top of the leaves of as many artichokes as are needed. Cut them in two or four and boil them in salt water. tender, drain ... From The Italian Cook Book: The Art of Eating Well, 1919, page 31. | |
| The Italian Cook Book (1919) | Artichokes with Sauced |
(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or six if they are big, and put ... From The Italian Cook Book: The Art of Eating Well, 1919, page 82. | |
| The Southern Cookbook (1912) | Artificial Ass's Milk |
a of water, a quart of new milk, an ounce of wiiite sugar candy, half an ounce of ering root, and half an ounce of conserve of roses, till half be wasted. is astringent, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 104. | |
| The Woman Suffrage Cook Book (1886) | AS Puddi |
Place one pint of milk in a double boiler, when nearly, boiling add the yolks of two eggs, two tablespoonfuls sugar and two teaspoonfuls cornstarch beaten together. Stir ... From The Woman Suffrage Cook Book, 1886, page 76. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | As the |
froth rises, take it off with a spoon, and lay it on a sieve (with a large dish under it) to drain. The cream, that drains into the dish, must be poured back into the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 47. | |
| The Cook's Own Book (1832) | As the |
meat is more in a solid mass, it will require more time at the fire; a piece of tenor twelve pounds weight will not be well and thoroughly in less than four and a half ... From The Cook's Own Book, 1832, page 62. | |
| Manual for Army Cooks (1896) | As the |
water evaporates, add more to again cover the bottom of the pan. Garnish with slices of lemon, fried potato balls, and parsley. When done, loosen it carefully and slide it into the dish. From Manual for Army Cooks, 1896, page 79. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Asparaaus Sanap |
After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange ... From Buckeye Cookery and Practical Housekeeping, 1877, page 256. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Aspic for Garnishing |
Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 153. | |
| Camp Cookery (1910) | At the |
same time separately one pound fat Remove scum from beans as it rises. both; place beans around the pork, add two quarts boiling water, and boil slowly for two or and ... From Camp Cookery, 1910, page 143. | |
| Directions for Cookery, in Its Various Branches (1837) | At the end of the |
three months you may strain the liquor and bottle It improves by age. LEMON^YRUP.—Break up into large pieces six pounds of fine loaf-sugar. Take twelve large ripe ... From Directions for Cookery, in Its Various Branches, 1837, page 398. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | At the end of the |
first week throw away the old, and make a new brine, then smoke for one week. If you have no smoke-house, this can be done under a barrel by simply building a smothered ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 169. | |
| Gulf City Cook Book (1878) | At the Nose.—Fold |
a of paper about as thick as your little finger, and about two inches long, and place between your lips and gums, just under the nose. Keep it pressed tightly there by ... From Gulf City Cook Book, 1878, page 266. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Atmonp Frosrine |
Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 78. | |
| The Dixie Cook-Book (1883) | Atmonp Frostine |
Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a ... From The Dixie Cook-Book, 1883, page 96. | |
| Mrs. Beeton's Book of Household Management (1861) | Attar of Roses |
The delicious perfume known bv this name is a volatile oil, of soft consistency, nearly colourless, and which is for use dissolved in alcohol. The best quality is ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | Augustine Mangoes |
One lb. of horse radish, 1 lb. of white mustard seed, 1 lb. of white pepper, and 1 lb. of celery seed, 2 ounces of mace, 2 ounces of cloves, 2 ounces of nutmeg, 1 Ib. of ... From The Creole Cookery Book, 1885, page 226. | |
| Common Sense in the Household (1871) | Auntie's Cakes |
{without Eggs). 1 quart sour or buttermilk. 2 teaspoonfuls soda (small ones). " Flour to make a tolerably thick batter. Stir until smooth—no longer—and bake immediately. From Common Sense in the Household, 1871, page 303. | |
| Dennison's Bogie Book (1909-1920s) | Autumn Leaf Cricket. Fasten a |
"cricket" between two Seals H 684. Add a piece of narrow ribbon long enough to make a loop so that the favor may be worn around the neck. No. 4 Cat Blow-Out. Cut feet ... From Dennison's Bogie Book, 1909-1920s, page 19. | |
| Mrs. Beeton's Book of Household Management (1861) | Auxiliaries for Sauces |
I55.—CARAMEL FOR COLOURING SAUCES. Ingredients. — i Ib. of castor or moist sugar, 3 gills of water. Method. — Put the sugar and a good tablespoonf ul of water into an ... From Mrs. Beeton's Book of Household Management, 1861, page 258. | |
| Common Sense in the Household (1871) | Avater for |
every pound. Boil until clear of scum; put figs and simmer ten Take them out and spread tipon dishes in the sun. Add the lemons and ginger; the syrup thick; give the ... From Common Sense in the Household, 1871, page 468. | |
| Common Sense in the Household (1871) | Avith a |
paste of flour and water it is nearly done. Baste frequently, at first with salt and water, afterward with the drippings. Allow about a quarter of an hour to a pound, if ... From Common Sense in the Household, 1871, page 98. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Avoirdupois Weight |
16 drams (dr.) make 1 ounce (0z.) 16 ounces make 1 pound (Ib.) ® pounds make 1 quarter (ar) h we! H u * 4 quarters make 1 hund it (cwt.) 20 hundred weight make 1 ton (T.) From Buckeye Cookery and Practical Housekeeping, 1877, page 337. | |
| The Kansas Home Cook-Book (1874) | B. Armstrong, Wyandotte |
Cut and scrape the corn from the cob it in a mortar, mix it with its own juices^ and bake it. It is best baked in an iron oven or skillet, but a do. it is baked, break ... From The Kansas Home Cook-Book, 1874, page 84. | |
| Presbyterian Cook Book (1873) | B. Brown |
One half box of gelatine dissolved in one half pint of cold water; one half cupful of sugar; juice of six and grated rind of one orange; half pint of boiling For lemon ... From Presbyterian Cook Book, 1873, page 93. | |
| The Kansas Home Cook-Book (1874) | B. Gunn, Lawrence |
Chop the cabbage, salt and pepper to taste. Heat three gills of vinegar; just before boiling, stir into it thoroughly one cup of cream, and two eggs well beaten ... From The Kansas Home Cook-Book, 1874, page 100. | |
| The Kansas Home Cook-Book (1874) | B. Johnson |
One and one-half quarts of cream, one box of gelatine, three eggs, three ounces of sugar; pour over the gelatine one teacup and let it remain fifteen minutes; make a ... From The Kansas Home Cook-Book, 1874, page 224. | |
| The Kansas Home Cook-Book (1874) | B. Ludlum |
Half a cup of new milk, one cup of boiling one teaspoonful in enough to make a thick batter, and set it in a covered dish into warm water, and keep it at even heat The ... From The Kansas Home Cook-Book, 1874, page 19. | |
| The Kansas Home Cook-Book (1874) | B. McKim, Lawrence |
One large potato grated, one lemon, one egg, of one of the whites of three eggs, one cup of sugar for the top. From The Kansas Home Cook-Book, 1874, page 189. | |
| Mrs. Owen's Illinois Cook Book (1871) | B. Pease |
One cupful of chopped suet, One teaspoonful soda in the milk, One cupful raisins, One teaspoonful each of ginger, cloves and cinnamon. From Mrs. Owen's Illinois Cook Book, 1871, page 259. | |
| The Kansas Home Cook-Book (1874) | B. Stockham |
Take a three-quart bucket, stir one pint of cracked wheat set in a pot of water and boil two hours; add one teaspoon of salt. From The Kansas Home Cook-Book, 1874, page 42. | |
| The Creole Cookery Book (1885) | Bachelor’s Loaf |
Pour on { lb. of sifted cornmeal 1 pint of boiling hot new milk, stir well together; then beat the whites and yolks of 8 eggs separately, reserving the whites for the ... From The Creole Cookery Book, 1885, page 124. | |
| The Southern Cookbook (1912) | Bad to Eat Raw |
Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup, put them in a china bowl, and when cold pour it lay three days, then make a syrup ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 94. | |
| The Cook's Own Book (1832) | Badiane, Indian |
Take a pound of starred anise, pound and infuse it in six brandy for a week, when add to it a pint and a half of water, and it. and a half of sugar in seven pints of ... From The Cook's Own Book, 1832, page 306. | |
| The Cook's Own Book (1832) | Bain-marie |
Mix up ingredient of which is to be made, with eggs and sugar; proportions, see the respective strain them through a fine sieve, and pour the preparation into a mould ... From The Cook's Own Book, 1832, page 322. | |
| Aunt Babette's Cook Book (1889) | Bairische Dampfnudeln |
(No. 3.) Made as above. Set on the fire a kettle of boiling salt water and when it boils very hard put in the noodles, but do not crowd them, as they require plenty of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 233. | |
| The Appledore Cook Book (1872) | Baited Eels |
Prepare as for frying; then put into a baking-pan, with a little water, flour, pepper, and Bake twenty minutes. From The Appledore Cook Book, 1872, page 34. | |
| Gulf City Cook Book (1878) | Bake a |
rich brown. whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown. From Gulf City Cook Book, 1878, page 184. | |
| Rumford Complete Cook Book (1908) | Bake in |
a moderate oven about half an hour. Serve hot or cold and with or without cream or custard. Any fresh fruit, such as apples, plums, currants, etc., may be used. From Rumford Complete Cook Book, 1908, page 130. | |
| The Southern Cookbook (1912) | Bake in |
little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or not be light. Turn out of the cups, and serve ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. | |
| Ryzon Baking Book (1916) | Bake in |
a moderate oven until ready. Beat yolks of eggs with Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time. From Ryzon Baking Book, 1916, page 67. | |
| Ryzon Baking Book (1916) | Bake in |
a moderate oven for forty minutes. If the campers have no oven, bake same as Ryzon Camp From Ryzon Baking Book, 1916, page 80. | |
| Mrs. Hale's New Cook Book (1857) | Bake in a |
fan lined with buttered paper. Almonds blanched and pounded may be substituted for the butter. ashington Cuke.—Beat together lb. of sugar, and three quarters of pound of ... From Mrs. Hale's New Cook Book, 1857, page 389. | |
| La Cuisine Creole (1885) | Baked and Stewed Codfish |
Scald for ten minutes some soaked codfish, it should soak all night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice butter ... From La Cuisine Creole, 1885, page 34. | |
| Common Sense in the Household (1871) | Baked Apples |
^J* Cut out the blossom end of sweet apples—Campfields or Pound Sweets—with a sharp penknife; wash, but do not pare them; pack them in a large pudding-dish; pour a ... From Common Sense in the Household, 1871, page 468. | |
| The Kansas Home Cook-Book (1874) | Baked Apples |
Pare as many apples as you wish of a good variety; core with an apple corer or fork so as not to break them. Set them in baking pans, and fill the cavities with sugar, a ... From The Kansas Home Cook-Book, 1874, page 239. | |
| Housekeeping in Old Virginia (1879) | Baked Apples |
Pare and core the apples, keeping them whole. Put in a baking-dish, and fill the holes with brown sugar. Pour into each 430 ICED APPLES — ^ICE CREAM AND FKOZEN CUSTABD. ... From Housekeeping in Old Virginia, 1879, page 437. | |
| The Creole Cookery Book (1885) | Baked Apples |
Take 1 dozen large juicy apples, pare and core them, but do not cut them in pieces; put them side by side into a large baking pan, and fill up with white sugar the holes ... From The Creole Cookery Book, 1885, page 218. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Apples |
perfectly clean, and remove the cores without paring, stand them on an earthen baking-dish, and bake in a moderate oven Or, pour over them drawn butter, flavored and sweetened. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 529. | |
| Boston School Kitchen Text-Book (1887) | Baked Apples |
1 tsp. sugar, 1 tbsp. water, to each apple. Wipe the apples, remove the core, and put them in a granite or earthen Put the sugar in the centre of each apple, and in the ... From Boston School Kitchen Text-Book, 1887, page 61. | |
| Aunt Babette's Cook Book (1889) | Baked Apples |
Take nice, large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 313. | |
| The Boston Cooking-School Cook Book (1896) | Baked Apples |
Wipe and core sour apples. Put in a baking-dish, and fill cavities with sugar and spice. Allow one-half cup sugar and one-fourth teaspoon cinnamon or nutmeg to eight ... From The Boston Cooking-School Cook Book, 1896, page 655. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Apples |
Remove the core from eight of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water. From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Apples |
Wash the apples and core them. Be careful not to cut through the blossom end when removing the core. the in a baking dish; fill the holes with sugar and butter. Add a ... From Aunt Sammy's Radio Recipes, 1927, page 15. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Apples No |
Core eight apples, arrange in baking cavities with butter and sugar, bake until tender, basting sugar and water. When done, arrange in serving sprinkle with granulated sugar. From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. | |
| Chinese-Japanese Cook Book (1914) | Baked Bananas |
Split the bananas on one side of the skin. Place in a medium oven and bake for about ten minutes. Now take the fruit carefully from the skin, taking pains not to break ... From Chinese-Japanese Cook Book, 1914, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Baked Bananas I |
Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or on an old platter. Mix two tablespoons melted butter, one-third cup sugar, ... From The Boston Cooking-School Cook Book, 1896, page 657. | |
| The Boston Cooking-School Cook Book (1896) | Baked Bananas II |
Arrange bananas in a shallow pan, cover, and bake until skins become very dark in color. Remove from skins, and serve hot sprinkled with sugar. From The Boston Cooking-School Cook Book, 1896, page 657. | |
| The Appledore Cook Book (1872) | Baked Bice |
Boil half a cup^f rice in one pint of water thirty min Ktes, and then add one quart of new milk, and boil thirty longer; then beat together one cup of sugar, three eggs, ... From The Appledore Cook Book, 1872, page 102. | |
| The National Cookery Book (1876) | Baked Caalfr’s Head |
Chop the nose off, and split th head down the middle and take the eyes out. Tie a string tightly round the head, and soak it in salt and water for an hour or two; then ... From The National Cookery Book, 1876, page 82. | |
| The Dixie Cook-Book (1883) | Baked Chickens |
Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping-pan, bone side down, without any water; have a hot ... From The Dixie Cook-Book, 1883, page 279. | |
| Presbyterian Cook Book (1873) | Baked Codfish |
Soak the codfish over night; clean it off with a brush kept for that purpose; then put it into a stone crock and cover with water. Let it simmer until quite tender, then ... From Presbyterian Cook Book, 1873, page 21. | |
| The Appledore Cook Book (1872) | Baked Custards |
One quart of milk, five eggs, two thirds of a cup of sugar, one teaspoonful of salt the cups, and g#ate over them a little nutmeg; then place in a deep pan, with warm ... From The Appledore Cook Book, 1872, page 171. | |
| Common Sense in the Household (1871) | Baked Custaud |
4 eggs, beaten light—whites and yolks separately. 5 tablespoonfuls sugar, mixed with the yolks. Nutmeg and vanilla. Scald but not the milk; add by degrees to the yolks, ... From Common Sense in the Household, 1871, page 429. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Fillets |
of Sweetbreads six fillets; salt and pepper and dredge with Arrange on slices of bacon; dot with; baste with cream while baking in a hot From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. | |
| Common Sense in the Household (1871) | Baked Hominy. »J« |
To a cupful of cold boiled hominy (small kind) allow two cups of milk, a heaping teaspoonful of butter, a teaspoonful of white sugar, a little salt, and three eggs. the ... From Common Sense in the Household, 1871, page 249. | |
| Larkin Housewives' Cook Book (1915) | Baked Lentils |
Soak two of dry lentils In the morning and add one quart of hot water. When the water boils the lentils will rise to the top. Lift out with a skimmer and put them in a From Larkin Housewives' Cook Book, 1915, page 39. | |
| Foods That Will Win the War and How to Cook Them (1918) | Baked Lentils |
Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. From Foods That Will Win the War and How to Cook Them, 1918, page 61. | |
| The Jewish Manual (1846) | Baked Mackarel with Vinegar |
Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of ... From The Jewish Manual, 1846, page 73. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked or Roasted in the Oven |
Bake or roast the same as a leg, ten minutes to every pound of meat. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 128. | |
| Mary Elizabeth's War Time Recipes (1918) | Baked Peaches |
12 peaches (whole and fresh) 1 cup honey @ cups water Wash the peaches and place in a baking pan. Pour over them the water and sugar. Cover the pan and bake one hour, or ... From Mary Elizabeth's War Time Recipes, 1918, page 184. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Peaches |
Select large yellow peaches, pare them, and cut them in halves. in a shallow pan, pit side up. lightly with dot with butter, and add a little salt. Broil under a flame ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| The Good Housekeeper (1841) | Baked Pears |
Take a pound of fine pears; peel, cut. them in halves, and take out the cores; put them into a pan witha few cloves, half a pound of sugar, and some water. Set them in a ... From The Good Housekeeper, 1841, page 92. | |
| The Jewish Manual (1846) | Baked Pears |
Peel them and stick a couple of cloves in each pear, place them in a deep dish, with half a pound of brown sugar and a little water, let them bake till quite tender, From The Jewish Manual, 1846, page 180. | |
| Common Sense in the Household (1871) | Baked Pears |
Sweet peai'S may be baked just as sweet apples are- - \ e.y steamed without being pared or cored. Or, if large, cut in half, put into a deep dish, with a very; them with ... From Common Sense in the Household, 1871, page 469. | |
| Gulf City Cook Book (1878) | Baked Pears |
Peel and core the pears, place them in a baking-dish, and fill the middle of each with brown also, strew sugar over the pan about an inch The juice of lemon or ... From Gulf City Cook Book, 1878, page 201. | |
| The Creole Cookery Book (1885) | Baked Pears |
The best for baking are the large pound pears; remove the skins; cut them in half, and take out the cores; lay them in a deep dish, with a thin slip of lemon peel in the ... From The Creole Cookery Book, 1885, page 219. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Pears |
For this choose large sweet pears. Wipe them, but do not remove the stems. Stand them in an earthen baking-dish, pour around them a cup of boiling water, add two ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 531. | |
| The White House Cook Book (1887) | Baked Pears |
PAKE and core the pears without dividing; place them in a pan and fill up the orifice with brown sugar; add a little water and let them bake until perfectly tender. Nice ... From The White House Cook Book, 1887, page 406. | |
| The Boston Cooking-School Cook Book (1896) | Baked Pears |
Wipe, quarter, and core pears. Put in a deep puddingdish, sprinkle with sugar or add a small quantity of molasses, then add water to prevent pears from burning. Cover, ... From The Boston Cooking-School Cook Book, 1896, page 657. | |
| Bohemian-American Cook Book (1915) | Baked Puddings |
722. ORANGE PUDDING. Pomeranový pudding. slice four large oranges, sprinkle with a cup of sugar and let them stand a while. Mix smooth two of add to a of boiling milk, ... From Bohemian-American Cook Book, 1915, page 225. | |
| Common Sense in the Household (1871) | Baked Quinces |
Pare and quarter; extract the seeds and stew the fruit in clear water until a straw will pierce them; put into a baking-dish with a cupful to every eight quinces; pour ... From Common Sense in the Household, 1871, page 470. | |
| The Creole Cookery Book (1885) | Baked Quinces |
Gather the quinces when ripe, wash them nicely and put them in an oven to bake; when quite soft, take them out, - cut them open, and serve with butter, sugar, and a ... From The Creole Cookery Book, 1885, page 214. | |
| The White House Cook Book (1887) | Baked Quinces |
TAKE ripe quinces, pare and quarter them, cut out the seeds; then stew them in clear water until a straw will pierce them; put into a baking dish with half a cupful of ... From The White House Cook Book, 1887, page 407. | |
| The Boston Cooking-School Cook Book (1896) | Baked Quinces |
Wipe, quarter, core, and pare eight quinces. Put in a baking dish, sprinkle with three-fourths cup sugar, add one and one-half cups water, cover, and cook until soft in ... From The Boston Cooking-School Cook Book, 1896, page 657. | |
| Common Sense in the Household (1871) | Baked Ruddings |
38& 2 tablespoonfuls biitter, melted. " tlie tapioca, in enough cold water to cover it, two hours; drain off the water, if it be not all absorbed two hours longer in the ... From Common Sense in the Household, 1871, page 389. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Samp |
2 c boiled samp 1 c grated cheese 1 tbsp butter substitute yi tsp paprika Arrange samp, cheese and vseasoning in alternate layers. Add milk, put crumbs on top, bake 20 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 41. | |
| Common Sense in the Household (1871) | Baked Sturgeon |
A of sturgeon weighing or six pounds is enough for a handsome it and let it stand in salt and water for half an hour. From Common Sense in the Household, 1871, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Baked Sweet Apples |
Wipe and core eight sweet apples. Put in a baking-dish, and fill cavities with sugar, allowing one-third cup, or sweeten with molasses. Add two-thirds cup boiling water. ... From The Boston Cooking-School Cook Book, 1896, page 655. | |
| Camp Cookery (1910) | Baked.—Soak |
and as both the beans and the pork. Then pour off the water from the pork, gash the meat with a knife, spread of it the of the drain the beans, pour them into the ... From Camp Cookery, 1910, page 144. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BakeEp QUINCES |
Wash and core ripe quinces, fill with sugar, and bake in bakingdish with a little water. From Buckeye Cookery and Practical Housekeeping, 1877, page 143. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bakep CHICKENS |
Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping-pan, bone side down, without any water; have a hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 244. | |
| The Dixie Cook-Book (1883) | Bakep QUINCES |
Wash and core ripe quinces, fill with sugar, and bake in baking. dish with a little water. From The Dixie Cook-Book, 1883, page 168. | |
| The Dixie Cook-Book (1883) | Bakep Sprinc CHICKENS |
Cut each of four chickens into seven or nine pieces, wash thoroughly and quickly, and put in a colander to drain; put a half tablespoon each of lard and butter into a ... From The Dixie Cook-Book, 1883, page 279. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bakina-PowbDeEr |
Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin. From Buckeye Cookery and Practical Housekeeping, 1877, page 25. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baking Powder Breads |
Pop overs Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 38. | |
| Common Sense in the Household (1871) | Baking Powders |
1 ounce siiper-carbonate soda. 7 drachms tartaric acid. KoU smoothly and mix thoroughly. Keep in a tight glass jar or bottle. Use one teaspoonful to a quart of flour. ... From Common Sense in the Household, 1871, page 276. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Baking-Powder Biscnit |
These are made in the same way as the preceding, using three rounding teaspoonfuls of baking-powder in place of soda and cream of tartar. From Mrs. Lincoln's Boston Cook Book, 1884, page 107. | |
| Mrs. Hale's New Cook Book (1857) | Balm, Mint, and other Teas .—These |
are simple infusions, the strength of which can only be regulated by the taste. are made by putting either the fresh or the dried plants boiling water in a covered ... From Mrs. Hale's New Cook Book, 1857, page 454. | |
| The Cook's Own Book (1832) | Balsam, Sirup of |
Put an ounce of balsam of tolu into a quart of spring water, and boil them two hours; add a pound of white pounded sugar-candy, and it out the balsam, and strain die sirup twice; when cold, From The Cook's Own Book, 1832, page 306. | |
| The Corn Cook Book (1918) | Baltimore Samp |
the Pearl hominy with let cook or six hours, adding boiling water when necessary. Then drain and cover with more boiling water; let cook over a very slow fire all day if ... From The Corn Cook Book, 1918, page 31. | |
| The Kansas Home Cook-Book (1874) | Baltimore, Maryland |
flour, one of sugar, ten two pounds blackberries, cream the flour with butter, and beat the eggs as light as possible, and then add the beating well add the creamed ... From The Kansas Home Cook-Book, 1874, page 216. | |
| Larkin Housewives' Cook Book (1915) | Bam Sandwich Filling |
.One cup or one-half pound chopped ham, enough good vinegar to moisten well, one tablespoon Larkin Peanut Butter, a few drops of Larkin Celery Flavoring Extract, pepper ... From Larkin Housewives' Cook Book, 1915, page 132. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Banana Bavarian |
4 bananas 2 tablespoons orange juice whip from two cups cream Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 237. | |
| Aunt Babette's Cook Book (1889) | Banana Loe-ckeam |
To three pints of cream add one pound of pulverized sugar and six or eight bananas grated into the cream. Freeze. You may boil the cream and add as many eggs as you ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. | |
| The Dixie Cook-Book (1883) | Banana Pig |
Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold boiled sweet potatoes may be used instead of ... From The Dixie Cook-Book, 1883, page 219. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Banana Pre |
Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold-boiled sweet potatoes may be used instead of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 189. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bangor Brownies |
3 squares chocolate i to J cup flour 1 egg 1 cup nut meats Put all ingredients in bowl and beat until well mixed. Spread evenly in buttered baking pan. Bake and cut in strips. From Lowney's Cook Book, Illustrated in Colors, 1907, page 295. | |
| The Woman Suffrage Cook Book (1886) | Bangor C |
* Three and one-half cupfuls of flour, two cupfuls of sugar, one-third cupful of butter, three eggs, one cupful of milk, two teaspoonfuls of best cream of tartar, one ... From The Woman Suffrage Cook Book, 1886, page 90. | |
| Mary Elizabeth's War Time Recipes (1918) | Banutti X |
6 bananas Juice of 44 lemon Y pound nut meats ¥Y% pint cream @ tablespoons sugar Crush the bananas to a pulp with a silver fork; add the lemon juice and sugar. Chop the ... From Mary Elizabeth's War Time Recipes, 1918, page 183. | |
| The Cook's Own Book (1832) | Barbadoes Water |
the outer rind of eight large florcnline citrons, half an ounce of bruised cinnamon, and a gallon of rectifed spirit; distil in the bain marie; dissolve two pounds of ... From The Cook's Own Book, 1832, page 306. | |
| The White House Cook Book (1887) | Barber's Shampoo Mixture |
DISSOLVE half an ounce of carbonate of ammonia and one ounce of borax in one quart of water; then add two ounces of glycerine in three quarts of New England rum, and one ... From The White House Cook Book, 1887, page 625. | |
| The Southern Cookbook (1912) | Barberry Drops |
The black tops must be cut off, the before the fire till soft enough to pulp with a silver spoon through a sieve into a china basin, then set the basin on a of water the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 92. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Barley Gruel |
Boil one ounce of pearl barley a few minutes, to cleanse it. Pour off the water, add one quart of cold water and half a teaspoonful of salt, and simmer one hour, or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 430. | |
| The Jewish Manual (1846) | Barley Milk |
Boil half a pound of pearl barley in one quart of new milk, taking care to parboil it first in water, which must be poured off, sweeten with white sugar, This is better ... From The Jewish Manual, 1846, page 207. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Barley Stew |
About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a of barley, one table-spoonful of flour, one quart of water, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 383. | |
| The Cook's Own Book (1832) | Barley Water |
Put a of a pound of pearl-lsu ley into two quarts of water, let it boil, skim it boil half away, and strain it off. according to taste, and put of white wine, or some lemon-juice. From The Cook's Own Book, 1832, page 307. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Barley Water |
Take a couple of ounces of pearl barley, wash cold water, and put it into half a pint of boiling water, and let it boil four or five minutes, water, and pour on two ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Barley Water |
1 tablespoonful pearl barley. 44 lemon. 8 blocks sugar. 1 quart boiling water. Wash the barley in cold water, then pour off the water, and put the barley, sugar, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 436. | |
| La Cuisine Creole (1885) | Barley Water |
Take four large tablespoonfuls of picked and washed pearl barley, and put it into a porcelain-lined kettle with two quarts of boiling water; let it boil slowly until the ... From La Cuisine Creole, 1885, page 236. | |
| Aunt Babette's Cook Book (1889) | Barley Water |
Wash and pick over three tablespoonfuls of coarse barley, set on to boil with two cups of water, add a pinch of salt and strain. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 528. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Barley Water |
J tablespoon prepared barley Mix barley with a small amount of cold water, add to boiling water, and simmer twenty minutes. salt and sugar. Lemon juice may be added if desired, From Lowney's Cook Book, Illustrated in Colors, 1907, page 370. | |
| Rumford Complete Cook Book (1908) | Barley Water |
\}4 tablespoons pearl H teaspoon salt, barley. Juice of half a lemon. 1 quart cold water. Also a little sugar if desired. Wash the barley, pour the water over it and ... From Rumford Complete Cook Book, 1908, page 242. | |
| The International Cook Book (1906) | Barni, Hongkongoise |
These are prepared precisely the same as in No. 10. 138. BAMI, HONGKONGOISE Cut into half-inch-square pieces half pound lean raw rump of beef, half pound lean fresh pork ... From The International Cook Book, 1906, page 59. | |
| Manual for Army Cooks (1896) | Barrow Bones |
Have the bones neatly sawed into convenient sizes and cover the ends with a small piece of common crust made with flour and water, over this tie a floured cloth, and ... From Manual for Army Cooks, 1896, page 96. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BarsecueD SHEEP |
_ Dig a hole in ground, in it build a wood fire, and drive four stakes or posts just far enough away so they will not burn; on these build a rack of poles to support the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 180. | |
| The Kansas Home Cook-Book (1874) | Bartiett, Wyandotte |
full grown green grapes forty-eight hours in salt and water, then scald with good strong vinegar. From The Kansas Home Cook-Book, 1874, page 117. | |
| Aunt Babette's Cook Book (1889) | Baseler Leckerlein |
Take one pound of sifted sugar, one pound of honey, one pound of almonds cutr lengthwise, one pound of best flour sifted, and three ounces of finely-shaved citron, the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 414. | |
| Common Sense in the Household (1871) | Baste with |
butter and water three times, as the pig gi-adually warms, afterward Avith the dripping. it begins to smoke or steam, rub it over, every five minutes or so, with a cloth ... From Common Sense in the Household, 1871, page 133. | |
| Common Sense in the Household (1871) | Baste with |
butter and water when they begin to Test with a straw when they are tender, and baste twice at the last with butter. Lay the egg-plants in a dish, add two or three of ... From Common Sense in the Household, 1871, page 237. | |
| The International Cook Book (1906) | Batavia Curry |
3046. FROGS' LEGS, PROVENCALE Cut away claws from one and a half pounds fresh frogs' legs, then cut each leg in two. Season on a plate with a teaspoon salt and half ... From The International Cook Book, 1906, page 900. | |
| The Picayune Creole Cook Book (1901) | Batter Cakes |
Buckwheat Cakes are also often made by taking two cups of buckwheat flour, one cup of wheat flour, one teaspoonful of salt, three teaspoonfuls of baking powder, and ... From The Picayune Creole Cook Book, 1901, page 380. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Batter for Puddings |
Put the flour and salt into a bowl, and stir them; whisk the eggs thoroughly, strain them a hair-sieve, and add gradually to the flour, for if too much liquid be poured ... From Mrs. Porter's New Southern Cookery Book, 1871, page 322. | |
| The Boston Cooking-School Cook Book (1896) | Batter III |
\y^ cups flour 1^ teaspoon salt legg Mix and sift dry ingredients, add milk gradually, and egg well beaten. From The Boston Cooking-School Cook Book, 1896, page 414. | |
| The Boston Cooking-School Cook Book (1896) | Batter IV |
1 cup ticar ^ teaspoon salt 3 tablespoons powdered sugar 1 Qg% Mix and sift dry ingredients, add milk gradually, and egg well beaten. From The Boston Cooking-School Cook Book, 1896, page 414. | |
| The Boston Cooking-School Cook Book (1896) | Batter V |
1 cup flour Yolks 2 eggs )^ teaspoon salt Whites 2 eggs % cup milk or water 1 tablespoon melted butter or olive oil Mix salt and flour, add milk gradually, yolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 415. | |
| The Cook's Own Book (1832) | Batter, Baked |
OR ED. in a as lie on a sixpence; leat thorn well together, and then add ounces of flour; batter, and by degrees add half a pint of milk: have your saucepan ready ... From The Cook's Own Book, 1832, page 204. | |
| The Cook's Own Book (1832) | Batter, Without |
Mix six spoonfuls of flour with a small portion of a quart of milk; smooth add the remainder of die milk, a teaspoonful of salt, two tea-spoonfuls of grated ginger, and ... From The Cook's Own Book, 1832, page 204. | |
| The Picayune Creole Cook Book (1901) | Bauce a VEseence de Vanille |
1 Tablespoonful of Vanilla. 4 Eggs. 1 Pint of Milk. 2 Tablespoonfuls of 1 Teaspoontul of Grated Nutmeg. Set the milk to boil, and beat the yolks of the eggs and the ... From The Picayune Creole Cook Book, 1901, page 290. | |
| The Picayune Creole Cook Book (1901) | Bauce de Poivre Rouge @ la Oréole |
4 Dozen Pepper Pods. 2 Quarts of Best French Vinegar. 3 Tablespoonfuls of Grated Horseradish. 5 Onions. 1 Garlic. Take four dozen pods of ripe green peppers, two quarts ... From The Picayune Creole Cook Book, 1901, page 363. | |
| The Woman Suffrage Cook Book (1886) | Bavarian Cre- |
Let one quart of milk come to aboil. cat the yolks of two eggs and two large tablespoonfuls of sugar to a froth; to this add one-third of a box of gelatine dissolved. ... From The Woman Suffrage Cook Book, 1886, page 86. | |
| Larkin Housewives' Cook Book (1915) | Bavariein Creeun |
Prepare one package Larkin Orange Jelly Dessert using the juice from one can of Larkin Pineapple and water sufficient to make one*and one-half cups; add one-half cup ... From Larkin Housewives' Cook Book, 1915, page 95. | |
| The Dixie Cook-Book (1883) | Baxep Ecos |
Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three table-spoons cream; set in oven and bake about twenty minutes; serve very hot. From The Dixie Cook-Book, 1883, page 151. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Eees |
Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three tablespoons cream; set in oven and bake about twenty minutes; serve very hot. From Buckeye Cookery and Practical Housekeeping, 1877, page 126. | |
| The Dixie Cook-Book (1883) | Baxep PEACHES |
Wash peaches which are nearly or quite ripe, place in a deep dish, sprinkle with sugar, cover and bake until tender. From The Dixie Cook-Book, 1883, page 167. | |
| The Dixie Cook-Book (1883) | Baxep Pears |
Bake washed, unpeeled pears in pan with only a tea-spoon or two of water; sprinkle with the sugar, and serve with their own syrup. P Bakep P1e-PLAnt. Cut in pieces about ... From The Dixie Cook-Book, 1883, page 167. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Sweer APPLES |
The most elaborate combination of the most skillful cook, can not surpass simple sweet apples, properly baked. They are wonderfully rich and luscious. The best is the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 143. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep TomATogs |
Cut a thin slice from blossom side of twelve solid, smootn, ripe tomatoes, with a tea-spoon remove pulp without breaking shell; take a small, solid head of cabbage and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 301. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxina-PowDeEr |
Eight ounces flour, eight of English bicarbonate of soda:.seven of tartaric acid; mix thoroughly by passing several times through a sieve.— Mrs. Trimble, Mt. Gilead. From Buckeye Cookery and Practical Housekeeping, 1877, page 25. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxina-PowDer |
Two parts pure cream of tartar, one part of bicarbonate of soda, one part corn starch; mix well.—Mrs. B. H, Gilbert, Minneapolis, From Buckeye Cookery and Practical Housekeeping, 1877, page 25. | |
| The Dixie Cook-Book (1883) | Baxine Powper |
Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin, Ohio. Eight ounces flour, eight of English ... From The Dixie Cook-Book, 1883, page 37. | |
| The Epicurean (1894) | Bceuf a la Laguipierre |
Cut oft slices from a nice small tenderloin of beef, pare well, and beat lightly to flatten to a quarter of an inch thick, trim them round-shaped two and a quarter ... From The Epicurean, 1894, page 513. | |
| Mrs. Beeton's Book of Household Management (1861) | Bceuf en Kari |
Ingredients. — 1£ Ib. of cold roast beef, i pint of stock, i| ozs. of butter, i tablcspoonful of flour, i tablespoonful of curry-powder, i teaspoonful of curry-paste, i ... From Mrs. Beeton's Book of Household Management, 1861, page 587. | |
| The New England Cook Book (1905) | Be Vera Ges |
to put into the glass. The tea must be extra strong, and do not stint the ice. Tea a la Rnsse. — Slice fresh, juicy lemons; pare carefully, lay a piece in the bottom of ... From The New England Cook Book, 1905, page 293. | |
| The Cook's Own Book (1832) | Beat a |
of butter with your hands to a cream, add two pounds of sifted sugar, three pounds of dried twenty-four eggs, leave out the whites, and then teat all together for an ... From The Cook's Own Book, 1832, page 80. | |
| Directions for Cookery, in Its Various Branches (1837) | Beat and |
flatten them. Season them with pepper and salt, and put them into a stew-pan with barely sufficient w^ater to cover them, and some carrots, turnips, onions, potatoes, ... From Directions for Cookery, in Its Various Branches, 1837, page 112. | |
| The Cook's Own Book (1832) | Beat the |
fifteen whites to a snow, and the eight yolks with half the quantity of the sugar, and" then mix them with thealmond put the remainder of the mgar into a basin; sift ... From The Cook's Own Book, 1832, page 66. | |
| The Cook's Own Book (1832) | Beat the |
yolks of fifteen eggs with a pound of sifted.-iij.ii, ignite the rind of a lemon on a of lump Mi-^ar; scrape off the yellow sugar with a knile, and having dried it well, ... From The Cook's Own Book, 1832, page 67. | |
| Mrs. Hale's New Cook Book (1857) | Beat the |
whites of 6 eggs to a very stiff froth, and mix in 1 table-spoonful of sugar to each egg. From Mrs. Hale's New Cook Book, 1857, page 334. | |
| Common Sense in the Household (1871) | Beat the |
very light. Dissolve the soda in hot water. Bake in rings in a quick oven. From Common Sense in the Household, 1871, page 294. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beat the |
butter well into the hot mush; beat the sugar and yelks of the eggs well together; then add the mush and butter, then the juice and grated rind of the lemon; lastly the ... From Mrs. Owen's Illinois Cook Book, 1871, page 171. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beat the |
butter and sugar together, add the yelks of ten eggs; beat the whites stiff, and add with the flour., From Mrs. Owen's Illinois Cook Book, 1871, page 209. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beat the |
yelks and grated rind of a lemon, and mix with the a dish, pour mixture, and bake Beat the whites to a stiff froth; add a cup of sugar and the juice of a lemon. the is ... From Mrs. Owen's Illinois Cook Book, 1871, page 273. | |
| The Appledore Cook Book (1872) | Beat the |
butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk; mix' all these well From The Appledore Cook Book, 1872, page 93. | |
| The Appledore Cook Book (1872) | Beat the |
whites of the eggs and the lemon together, then add the; let this stand one hour; then stir in the pint of sugar and the yolks of the six eggs, and place over a gentle ... From The Appledore Cook Book, 1872, page 167. | |
| The Appledore Cook Book (1872) | Beat the |
chocolate, and eggs together, and stir into the boiling milk; boil until thick, and then add the vanilla. t Chocolate Icing: Beat to a froth the white of one egg, and ... From The Appledore Cook Book, 1872, page 188. | |
| Presbyterian Cook Book (1873) | Beat the |
whites of the eggs in a dish, and pour custard; mix; flavor with lemon or vanilla; and let cool in the mould. From Presbyterian Cook Book, 1873, page 92. | |
| Presbyterian Cook Book (1873) | Beat the |
yolks until very light; sugar, lemon juice and salt; then add part of the flour, and part of the whites, beaten stiffly; then the remainder of the flour, and, lastly, the remaining whites. From Presbyterian Cook Book, 1873, page 115. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beat the |
butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 186. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beat the |
whites of the eggs dry, then beat in the Beverages Served witli Sandwiches. powdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beat the |
yolk of the egg and add two or three spoonfuls of the to it; mix well, add to the in the constantly, and serve as soon as heated. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. | |
| Rumford Complete Cook Book (1908) | Beat the |
egg and milk together and season to taste; strain the custard into a cup, and either place the cup in a of water over the fire and the custard is set, or place the cup ... From Rumford Complete Cook Book, 1908, page 26. | |
| The Southern Cookbook (1912) | Beat the |
sugar, and a of orange-water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth. Serve it on a raspberry cream; or you may color ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 63. | |
| Chinese-Japanese Cook Book (1914) | Beat the |
whites of two eggs with a little cold water, enough to make a thin paste. Mix well all together. From Chinese-Japanese Cook Book, 1914, page 33. | |
| Bohemian-American Cook Book (1915) | Beat the |
six whites and fold carefully into the then bake in the usual manner. z podmásU. Beat two eggs, add a quart of a teasoda dissolved to taste and enougli flour to form a ... From Bohemian-American Cook Book, 1915, page 196. | |
| Bohemian-American Cook Book (1915) | Beat the |
batter until smooth. Have a liberal supply of smoking fat in a kettle. Add two tablespoons of baking powder to the stir thoroughly, and drop by the teaspoonful the hot ... From Bohemian-American Cook Book, 1915, page 228. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Beat the butter to a |
cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, one at a time, and then the brandy or When all is a light, smooth mass, add the water, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 283. | |
| The New England Cook Book (1905) | Beat the butter to a |
; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites eggs to a stiff froth; add them to the other ingredients, and beat ... From The New England Cook Book, 1905, page 232. | |
| Common Sense in the Household (1871) | Beat the former in a |
large shallow dish until you can cut through the froth with a knife, leaving as clear and distinct an incision as you would in a solid substance. Beat the yolks in an ... From Common Sense in the Household, 1871, page 311. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Beat the yelks of the |
dozen eggs with the sugar very light, then beat the whites very light and add to the other. Grate the peel of one lemon it also, squeezing the juice in, and then stir ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 35. | |
| Directions for Cookery, in Its Various Branches (1837) | Beat to a |
stiflf froth the whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the grated cocoa-nut; add a tea-spoonful of powdered ... From Directions for Cookery, in Its Various Branches, 1837, page 319. | |
| The Appledore Cook Book (1872) | Beat to a |
stiff froth the whites of two eggs, and beat into them, very gradually, two teacups of 'powdered sugar and two tablespoonfials of corn starch. Butter tin sheets with ... From The Appledore Cook Book, 1872, page 174. | |
| Camp Cookery (1910) | Beaver Tail.—This |
tid-bit of the old-time trappers be tasted by few of our generation, more's the pity Impale the tail on a sharp stick and broil over the coals for a few minutes. The ... From Camp Cookery, 1910, page 92. | |
| Housekeeping in Old Virginia (1879) | Bedbug Poison |
Alcohol, two and a half pints; camphor, one ounce; spirits turpentine, one ounce; corrosive sublimate, half an ounce. Mix and dissolve. If the scent is not ... From Housekeeping in Old Virginia, 1879, page 511. | |
| The New England Cook Book (1905) | Beefeteak.—Have |
the choice steaks cut quarters of an inch thick; grease the gridiron and have it heated. Put the steak over a hot, clear fire. When the steak is colored, turn it over, ... From The New England Cook Book, 1905, page 93. | |
| The White House Cook Book (1887) | Beefs Heart Stewed |
AFTER washing the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough to cover them. If any skum rises, skim it off. ... From The White House Cook Book, 1887, page 144. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Beefsteak en Casserole |
Melt three tablespoons of butter, add six onions cut in slices and cook until light brown. Put the onions into the casserole, rinsing out the pan with a little hot ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 234. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beefsteak French Style |
Cut thin steaks from the finest and tenderest part of the rump; sprinkle over them pounded salt, a little cayenne and white pepper combined; in a pan with an ounce of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 87. | |
| Gulf City Cook Book (1878) | Beefsteak Smothered |
Have the lard hot in the pan; put in the steak; season with pepper, salt, and sifted flour. Put a layer of onions and a layer of tomatoes; pour on a little water; then ... From Gulf City Cook Book, 1878, page 45. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beefsteak with Oisnons |
a nice rumpsteak, and jDOund it with a rolling-pin it is; put it into a frying-pan of hot lard and frv it. nicelv brown on both it up and dredge with flour. Having ready ... From Mrs. Porter's New Southern Cookery Book, 1871, page 86. | |
| The International Cook Book (1906) | Beefsteaks with Fried Apples |
Brioches (878) The best muskmelons are now undoubtedly raised in the tablelands of Colorado, having almost entirely superseded those of New Jersey, 614 THE ... From The International Cook Book, 1906, page 631. | |
| Housekeeping in Old Virginia (1879) | Beep Stew |
This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead — just ... From Housekeeping in Old Virginia, 1879, page 153. | |
| The Southern Cookbook (1912) | Before Wanted |
Pare two dozen of tolerably sized lemons as as possible, put eighteen of the rinds three quarts of hot, not water, and it over for three or four hours. Rub some fine ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 113. | |
| The International Cook Book (1906) | Beignets Carnaval |
457. PURE"E OF TOMATO, ANDALOUSE Have in a saucepan two ounces lean, raw ham, cut in very small pieces, half a small sliced carrot, one small sliced onion, two sliced ... From The International Cook Book, 1906, page 146. | |
| Mrs. Beeton's Book of Household Management (1861) | Beignets d'Oeufs a la Royale |
Ingredients. — 6 eggs, 2 tablespoonfuls of cream, salt, pepper, frying batter (see No. 1645), frying fat. Method. — Beat the eggs, add the cream, season to taste with ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Beignets de Panais |
6 Parsnips. 1 Cup of Water. 2 Eggs. % Pound of Flour. 1 Teaspoo: aT. poonful of 1 Teaspoonful of Pepper. Boil the parsnips as directed above till very tender. Cut them ... From The Picayune Creole Cook Book, 1901, page 228. | |
| The Picayune Creole Cook Book (1901) | Beignets Souffés & la Vanille |
3 Ounces of Flour. 1 Tablespoonful L Pint of Milk: 1 Tablespoonful of Sugar. The Yolks of 2 Eggs. The White of 1 Ege. 1 Spoonful of Whipped Cream. 1 Vanilla Bean. ... From The Picayune Creole Cook Book, 1901, page 252. | |
| The New England Cook Book (1905) | Bell's Spiced |
Seasoning and one even teaspoonful of; mix well and stir in one or two raw eggs. From The New England Cook Book, 1905, page 79. | |
| The Picayune Creole Cook Book (1901) | Belle Cala! Tout Chaud!"” would |
penetrate the morning air, and the old Creole cooks would rush to the doors to get the first fresh, hot Calas to carry to their masters and mistresses with the early ... From The Picayune Creole Cook Book, 1901, page 185. | |
| Mrs. Hale's New Cook Book (1857) | Bengal).—To |
make a dish of curry for six or seven persons, take one large or two small fowls, and cut them into pieces. Put them in salt and water until the other ingredients are ... From Mrs. Hale's New Cook Book, 1857, page 211. | |
| The Cook's Own Book (1832) | Bergamot Drops |
Mix the iuice of four or five lemons, and some sifted sugar, a wooden add to twenty dro| of essence of bergamot; mix having mined the or four minutes, it the of a ... From The Cook's Own Book, 1832, page 307. | |
| The Cook's Own Book (1832) | Bergamot Water |
To the rinds of three bergamots, put a gallon of proof spirit, and two quarts of water; off one gallon by the tain marie, and sweeten with sugar. From The Cook's Own Book, 1832, page 308. | |
| The Cook's Own Book (1832) | Bergamot Water |
ICE, together the juice of three lemons, two gills of sirup, half a pint of water, and of essence of bergamot, and freeze it. From The Cook's Own Book, 1832, page 308. | |
| Common Sense in the Household (1871) | Bes, and |
frequently, it hardens when dropped from the spoon into cold water; then stir in thq^ butter and soda, the latter dissolved in hot water. From Common Sense in the Household, 1871, page 479. | |
| Mrs. Hale's New Cook Book (1857) | Best of |
all, if the ashes are reduced and hot, to wash the potatoes clean, and bury them in them, which frees them from all moisture. Stooped Potatoes (entremets); or second ... From Mrs. Hale's New Cook Book, 1857, page 257. | |
| The Cook's Own Book (1832) | Betony, Conserve |
OF. a pound of betony, three pounds of \mf sugar, beat them in a stone mortar; sugar with two quarts of betony water to the thickness of a simp, then mix them tof ether ... From The Cook's Own Book, 1832, page 308. | |
| The Picayune Creole Cook Book (1901) | Betteraves au Beurre |
6 Beet Roots. 1 Tablespoonful of Butter. The small winter beets may be served aux Beurre Maltre d’Hotel, by cooking them till very tender and then slicing them and. ... From The Picayune Creole Cook Book, 1901, page 211. | |
| Mrs. Beeton's Book of Household Management (1861) | Beurre Ravigote |
Ingredients. — 1£ ozs. of chervil, 2 ozs. of spinach, i£ ozs. of green hives, i oz. of tarragon, £ an oz. of parsley, 3 shallots, 6 ozs. of butter, alt and pepper. ... From Mrs. Beeton's Book of Household Management, 1861, page 259. | |
| Bohemian-American Cook Book (1915) | Bezinl'ovf/ |
Pick over and wash elderberries, and boil with a of At the quarter and apples. When the elderberries begin to burst and the water is highly colored, strain and strain ... From Bohemian-American Cook Book, 1915, page 293. | |
| The Appledore Cook Book (1872) | Bfeat to a |
froth the white of one egg, and mix with it gradually one cup of powdered sugar, and the rind and juice of one orange. From The Appledore Cook Book, 1872, page 188. | |
| Common Sense in the Household (1871) | Bhandied Peaches or Pears. ^ |
4 lbs. fruit. 4 lbs. sugar. 1 pint best white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boil five ... From Common Sense in the Household, 1871, page 478. | |
| Common Sense in the Household (1871) | Bhould the |
apples be very dry, add a cup of water for every six pounds of fruit. There is no finer jelly than tliia in appearance and in From Common Sense in the Household, 1871, page 473. | |
| Mrs. Hale's New Cook Book (1857) | Bi'cak |
theiit singly and; clear them, or when are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a ... From Mrs. Hale's New Cook Book, 1857, page 293. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bianc-MancE |
Dissolve three heaping tablespoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the mixture into one pint of boiling ... From Buckeye Cookery and Practical Housekeeping, 1877, page 92. | |
| Gulf City Cook Book (1878) | Binkerd's Salve for Burns |
Take of yellow wax, melted and strained, linseed-oil, raw, one and a half pints; tannic acid, half an ounce; bicarbonate bismuth, one dram; powdered opium, one scruple; ... From Gulf City Cook Book, 1878, page 263. | |
| Common Sense in the Household (1871) | Bird's Nest |
in Jelly. »J« 1 quart of jelly, made according to either of the receipts just given, but with a cup less of boiling water, thai it maj"^ be very firm. 3 cups of white ... From Common Sense in the Household, 1871, page 441. | |
| The Boston Cooking-School Cook Book (1896) | Birds in Aspic |
Clean, bone, stuff, and truss a bird, then steam over body bones or roastc If roasted, do not dredge with flour. Put a pan in ice-water, cover bottom with aspic jelly ... From The Boston Cooking-School Cook Book, 1896, page 449. | |
| The Picayune Creole Cook Book (1901) | Birop @’Abricots |
12 Pints of Apricot Syrup. 1 Ounce of Essence of Apricots. Pare and stone the apricots, then cut them into pieces, pound and mash well and set them aside for thirty-six ... From The Picayune Creole Cook Book, 1901, page 333. | |
| The Picayune Creole Cook Book (1901) | Bisoutts Battus |
1 Heaping Teaspoonful of Lard. 1 Pint of Milk _ water, or Half and ‘alf, Sift the flour and add the salt, mixing thoroughly. Then add the lard, and blend by rubbing ... From The Picayune Creole Cook Book, 1901, page 370. | |
| The Cook's Own Book (1832) | Bkkf Sirloin |
The noble sirloin of alxmt fifteen |x>und>s (if much thicker, the outside u ill lx? done too much before the inside is enou.'h), will require to be before about three ... From The Cook's Own Book, 1832, page 63. | |
| The Cook's Own Book (1832) | Black Currants |
the a dry day; to a of red and a half of finelypounded loaf sugar. With scissors clip off the heads and put the juice, sugar, and currants into a preserving pan; it ... From The Cook's Own Book, 1832, page 200. | |
| Presbyterian Cook Book (1873) | Black Ginger-beead |
of molasses; one of butter; one of sour; five cupsful of flour; one ounce of ginger; one teaspoonful of soda in the cream; fruit if you like. From Presbyterian Cook Book, 1873, page 120. | |
| Housekeeping in Old Virginia (1879) | Black Ink |
Extract logwood (pulv.), two ounces; hot rain-water, one gallon. Simmer over water-bath one hour, till logwood is dissolved. Put into a bottle the following: bichromate ... From Housekeeping in Old Virginia, 1879, page 517. | |
| Common Sense in the Household (1871) | Black Lace |
J cup rain water, or very soft spring water. 1 teaspoonful borax. 1 tablespoonful spirits of wine. Squeeze the tumbled rusty lace through this fovir times, then riuse in ... From Common Sense in the Household, 1871, page 535. | |
| The Picayune Creole Cook Book (1901) | Black Pepper and Parsley to Garnish |
Wash the ham well in cold water, scraping off all portions of mold or salt. Have a large boiler of water on the stove. Throw in two blades of mace, a dozen cloves and ... From The Picayune Creole Cook Book, 1901, page 119. | |
| The Picayune Creole Cook Book (1901) | Black Pepper to Taste |
Slice the liver into pieces of about three inches in length and one-quarter of an inch in thickness; slice the bacon very thin, having as many slices as there are of ... From The Picayune Creole Cook Book, 1901, page 102. | |
| The Picayune Creole Cook Book (1901) | Black Pepper. A Dash of Cayenne |
1 Bay Leaf, Chopped Fine with Sprigs of Parsley and Thyme. Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced ... From The Picayune Creole Cook Book, 1901, page 92. | |
| The Southern Cookbook (1912) | Black Puddings |
The blood must be stirred with salt till cold. Put a quart of it or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quarter loaf in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. | |
| The Southern Cookbook (1912) | Black Puddings, Another Way |
Soak a quart of bruised grits in two quarts of hot milk, or less, if sufficient to swell From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. | |
| Mrs. Beeton's Book of Household Management (1861) | Black Reviver for Cloth |
Macerate 2 ozs. of blue galls, bruised; £ an oz. each of logwood, sulphate of iron, sumach, and i pint of vinegar, in a close vessel with heat for twenty-four hours; ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Blackberry .—In |
families where are many there is no preparation of fruit so wholesome, so cheap, and so much admired, as this homely conserve. The fruit should be clean picked in dry ... From Mrs. Hale's New Cook Book, 1857, page 374. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Blackberry Brandy |
To five gallons of berries add one gallon of the best brandy; put on fire in a porcelain kettle and let it just come to a boil, then take it off the fire and make a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 56. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Blackberry Flummery |
i cup of blackberries 2 even tablespoon fuls of Put the blackberries and water on to boil. Boil slowly ten the in a the blackberries, stir carefully until it thickens, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 530. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Blackberry Syrup |
For Dysentery in children. one of berries and mash up in a bowl squeezing all the juice from them, then strain the juice through a thin muslin cloth. To this juice add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 56. | |
| Aunt Babette's Cook Book (1889) | Blackberry Syrup |
To every pint of blackberry juice allow a jDint of sugar and boil rapidly for five minutes by the clock — five minutes for every pint. Bottle and cork it. When cold mix ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 457. | |
| Common Sense in the Household (1871) | Blackberry Vinegar |
in the same manner as raspberry, allowing 5^ lbs. sugar to 3 pints of juice and water. From Common Sense in the Household, 1871, page 496. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Blanc Mange |
About two ounces of isinglass to three pints of milk, half a pound of sugar, and flavor with peach, or to the taste; boil it five minutes, and strain it into moulds; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 119. | |
| Mrs. Owen's Illinois Cook Book (1871) | Blanc Mange |
Boil a pint of cream and a quart of milk clarify an ounce and a half of isinglass and stir it into the cream; make it sweet with white sugar, and flavor with lemon, rose ... From Mrs. Owen's Illinois Cook Book, 1871, page 295. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Blanc Mange |
one ounce of in pieces, and pour on it one pint of boiling water; next morning add one quart of milk; it the is; it; put in two ounces of sweet almonds blanched and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 371. | |
| The Kansas Home Cook-Book (1874) | Blanc Mange |
Half pint of rich half pint water, one ounce of isinglass. Put the cream over the fire, and when warm add the water with isinglass dissolved in it; let it come to a ... From The Kansas Home Cook-Book, 1874, page 264. | |
| The Creole Cookery Book (1885) | Blanc Mange |
Boil 2 ounces of French isinglass in 3 pints of water, 20 minutes; strain this into 1 pint of good cream; and let it simmer 5 minutes; add 1 glass of pure peach water; ... From The Creole Cookery Book, 1885, page 173. | |
| The Creole Cookery Book (1885) | Blanc Mange |
. Whip 2 ounces of isinglass, pour a pint of boiling water over it to dissolve it; next day, break it up, add to it some bitter and sweet almonds blanched, beat them ... From The Creole Cookery Book, 1885, page 179. | |
| Dainty Desserts for Dainty People (c. 1910s) | Blanc Mange |
1 teaspoonful vanilla, or 1 tablespoonful rum. Soak gelatine in half cup milk five minutes. Scald remaining milk with sugar, and add soaked gelatine. Strain, cool ... From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| The Creole Cookery Book (1885) | Blanc Mange of Moss |
Take 4 ounce of “ Carrigean Moss ” (the white), put it into 1 quart of new milk; reduce it, by simmering, to 1 pint; flavor it with a few drops of essence of bitter ... From The Creole Cookery Book, 1885, page 172. | |
| Mrs. Hale's New Cook Book (1857) | Blanc Mange.—Boil |
1 ounce of isinglass, 3 ounces of sweet and 6 bitter almonds, well pounded in a quart of milk; let it the is; it, stir it until nearly cold, and put it into the mould. ... From Mrs. Hale's New Cook Book, 1857, page 361. | |
| Gulf City Cook Book (1878) | Blanc-manc E |
Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine, and pour it into the milk; at the same time remove the milk from the When ... From Gulf City Cook Book, 1878, page 195. | |
| The Cook's Own Book (1832) | Blanch a |
almonds, throw them cold water for a few minutes, lay them in a napkin to for twentyfour hours; at t lie end of that time, pound them, a handful at a time, adding ... From The Cook's Own Book, 1832, page 159. | |
| The Cook's Own Book (1832) | Blanch and |
a a litite rose-water, mix a |xjuml a nutmeg, half a pound of butter, and the yolks of six eggs, boil a pint of eream, colored with a very litl!<- saffron, add eggs and ... From The Cook's Own Book, 1832, page 202. | |
| The Cook's Own Book (1832) | Blanch and |
half a pound of sweet almonds with die whites of paste, add to it six ounces of powdered sugar and the rind of a lemon grated; when togedier, it about four spoonfuls of ... From The Cook's Own Book, 1832, page 298. | |
| Aunt Babette's Cook Book (1889) | Blaokberey Beandy |
ALLOW two quarts of blackberries and a pound of cut loaf sugar to one gallon of brandy. Put all in a large jug, cork, and set in the sun for two weeks at least. You may ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 518. | |
| The Picayune Creole Cook Book (1901) | Boeuf & la Mode ou Daube’’). After |
it has cooked about an hour and a half, and is about two-thirds done, add the macaroni (using between a quarter and a half pound for six persons), cutting the macaroni ... From The Picayune Creole Cook Book, 1901, page 197. | |
| Mrs. Beeton's Book of Household Management (1861) | Boeuf a I'Anglaise |
Ingredients. — 2 Ib. of beefsteak, i tablcspoonful of flour, i •onful of salt, £ a teaspoonful of pepper, i Ib. of suet paste. Method. — Cut the meat into thin slices, ... From Mrs. Beeton's Book of Household Management, 1861, page 571. | |
| The Picayune Creole Cook Book (1901) | Boeuf au MtScl |
3 Pounds of Corned Beef. 2 Carrots. 2 Turnips. 1 Stalk of Celery. 2 Onions. 1 Clove of Garlic. The best cut for this is the lower round of the beef, which is perfectly ... From The Picayune Creole Cook Book, 1901, page 93. | |
| The Picayune Creole Cook Book (1901) | Boeuf Rott |
The first four ribs of the beef are always the best for a roast. The tenderloin lies here, and three g00d ribs or a “full cut,” as the butchers term it, should be enough ... From The Picayune Creole Cook Book, 1901, page 86. | |
| Bohemian-American Cook Book (1915) | Bohemian-amekican Cook Book |
doiigli iu it, rolled about half au inch thick, brush the surface with melted let it rise and then bake and 803. CROWN Báhovl-a. The evening before baking prepare the ... From Bohemian-American Cook Book, 1915, page 254. | |
| Common Sense in the Household (1871) | Boil a |
calf's liver until very tender in water that haa been and in another a nice calf's tongue. It is to do this the day before you make yoMY pate, as they should be not only ... From Common Sense in the Household, 1871, page 126. | |
| The Cook's Own Book (1832) | Boil for |
ten minutes, in half a pint ofwhite wine, and the same proportion of water, the juice of three, and the peel of two lemons, more dian a quarter of a pound of loaf sugar, ... From The Cook's Own Book, 1832, page 114. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Boil in |
a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded it has boiled seven or eight minutes beaten yolks of eight eggs, and three table ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 87. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boil in |
pint of milk one handful of bitter blanched and broken up. highly flavored, strain this milk and set it aside. Boil one quart of milk by itself; when cold, add eight ... From Mrs. Owen's Illinois Cook Book, 1871, page 264. | |
| The Southern Cookbook (1912) | Boil in |
a small quantity of water a knuckle of veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the Next day fat, the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 177. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Boil the |
rice with the raisins or currants, which first be floured. cups or a mould, and when the rice is quite soft, drain put it into them. Set it away to get cold. the the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 45. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Boil the |
od together until the liquid is reduced one dd the nutgalls coarsely bruised, and when the sulphate of iron and gum; stir it frequently ys, then let it settle; then pour ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 101. | |
| Common Sense in the Household (1871) | Boil the |
feet to shreds; the liquor through a double muslin bag; season to taste, and set by for use, aa you need it. "Warm by the small qiiantity, allowing to each cupful a ... From Common Sense in the Household, 1871, page 516. | |
| Presbyterian Cook Book (1873) | Boil the |
sugar and water together for ten or minutes, and pour it over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze. From Presbyterian Cook Book, 1873, page 97. | |
| Gulf City Cook Book (1878) | Boil the |
peel, and mash smooth, with one egg and a little flour, to keep it in form; add a little salt, pepper, and butter, and fry in boiling lard. From Gulf City Cook Book, 1878, page 103. | |
| Gulf City Cook Book (1878) | Boil the |
squash; mash smooth, with butter and adding a little flour and a well-beaten egg. in cakes, and fry in hot lard. From Gulf City Cook Book, 1878, page 107. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boil the |
sugar together for twenty-five minutes. Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a in the mortar. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 300. | |
| Simple Italian Cookery (1912) | Boil the |
beef, bones, and vegetables in two quarts of water a slow fire—adding pepper and From Simple Italian Cookery, 1912, page 11. | |
| Bohemian-American Cook Book (1915) | Boil the |
giblets as shown in the foregoing. noodles with two eggs and flour. When the giblets are done, strain off the liquor, and when it has settled, pour it off into another ... From Bohemian-American Cook Book, 1915, page 104. | |
| The Cook's Own Book (1832) | Boil, with |
a pint of milk, a bit of cinnamon, and half the peel of a lemon; when almost cold, strain it, and mix with it the beaten white of one, and the yolks of three eggs; stir ... From The Cook's Own Book, 1832, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Artichokes |
Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke ... From The Boston Cooking-School Cook Book, 1896, page 341. | |
| The Appledore Cook Book (1872) | Boiled Bam |
Have a coarse hair brush for clfaning harns, as it is impossible to get them clean by simply washing them. If the ham will not fit in the pot, cut off the knuckles, ... From The Appledore Cook Book, 1872, page 41. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Barley |
the barley through waters, then cover with cold water; bring quickly to a boil; boil five minutes; drain, cover with fresh boiling water, and boil slowly four From Mrs. Rorer's Philadelphia Cook Book, 1886, page 369. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Chestnuts |
Prepare and boil one pint of chestnuts as directed in preceding drain, mash a; add a tablespoonful and pepper to Serve the same as mashed potatoes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. | |
| Mrs. Hale's New Cook Book (1857) | Boiled Chestnuts .—Make a slight |
incision in the outer skin only of each chestnut, to prevent its bursting, and when all are done, throw them into plenty of boiling water, with about a of to the half ... From Mrs. Hale's New Cook Book, 1857, page 371. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Cucumbers |
Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed, and seasoned, with butter, salt, and pepper. From The Boston Cooking-School Cook Book, 1896, page 350. | |
| Directions for Cookery, in Its Various Branches (1837) | Boiled Custards.—beat |
omitting the whites of Mix gradually with a quart of cold milk and a quarter of a pound of sugar. mixture into a saucepan with a bunch of peach leaves, or a handful of ... From Directions for Cookery, in Its Various Branches, 1837, page 316. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Dandelions |
Use the first shoots of the dandelions. They are not fit for after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 294. | |
| Boston School Kitchen Text-Book (1887) | Boiled Dinner |
4 lbs. corned beef. 2 beets. 1 small cabbage. 2 small carrots. 1 small French turnip, 1 small squash. the meat quickly in cold if very soak it y^, h. Put it in the and ... From Boston School Kitchen Text-Book, 1887, page 264. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Dinner |
A boiled dinner consists of warm unpressed corned beef, served with cabbage, beets, turnips, carrots, and potatoes. After removing meat from water, skim off fat and cook ... From The Boston Cooking-School Cook Book, 1896, page 258. | |
| Aunt Sammy's Radio Recipes (1927) | Boiled Dinner |
4 pounds corn beef. 4 quarts water. 3 large onions, cut in half. 2 large turnips, cut in quarters. 3 parsnips. 5 medium carrots, cut in half. large, cut in halves or ... From Aunt Sammy's Radio Recipes, 1927, page 33. | |
| The Appledore Cook Book (1872) | Boiled Egga |
Put the eggs in a tin basin and pour boiling water over; let them stand on a part of the stove where they will keep hot, but not boil, for ten minutes, or boil in ... From The Appledore Cook Book, 1872, page 204. | |
| Common Sense in the Household (1871) | Boiled Eice. ^ |
J cup whole rice, boiled in just enough, water to cover it « of milk. is nearly done, turn off the water, add the milk and simmer—taking care it does not scorch—until ... From Common Sense in the Household, 1871, page 515. | |
| Aunt Babette's Cook Book (1889) | Boiled Eice. with Pineapple |
Pick the rice over carefully, pour boiling water over as much as you wish to boil, say a nUMPLINGS. 195. large coflfee cupful — let it remain ia the boiling water at ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 238. | |
| Gulf City Cook Book (1878) | Boiled Flour |
Tie tightly in a close linen cloth one pound of flour. tying, moisten with water, and dredge well with flour till a coating is formed to prevent the water entering the ... From Gulf City Cook Book, 1878, page 257. | |
| Mrs. Hale's New Cook Book (1857) | Boiled Fowh.—White-legged |
poultry should always be selected for boiling, as of better color when than any others. Truss them firmly and neatly, with the legs drawn into the bodies, and the M'ings ... From Mrs. Hale's New Cook Book, 1857, page 207. | |
| The Kansas Home Cook-Book (1874) | Boiled Frosting |
One of granulated moisten with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring While the sugar is boiling, beat the ... From The Kansas Home Cook-Book, 1874, page 129. | |
| The White House Cook Book (1887) | Boiled Frosting |
To ONE pound of finest pulverized sugar add three wine-glassfuls of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads ... From The White House Cook Book, 1887, page 314. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Frosting |
1 cup sugar ^ cup water Whites 2 eggs 1 teaspoon vanilla, or y^ tablespoon lemon juice Make same as White Mountain Cream. This frosting, on account of the larger ... From The Boston Cooking-School Cook Book, 1896, page 609. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Frosting |
1 cup chopped nut meats 1 egg Beat egg; add powdered sugar, beaten cream and nut; add mixture to Boiled -Frosting. Beat until thick enough to spread, From Lowney's Cook Book, Illustrated in Colors, 1907, page 313. | |
| Rumford Complete Cook Book (1908) | Boiled Frosting |
1 cup granulated sugar. l/3 cup hot water. % teaspoon cream of tartar. 1 teaspoon flavoring. Boil the sugar and water together, without stirring, till they form a thread ... From Rumford Complete Cook Book, 1908, page 176. | |
| Common Sense in the Household (1871) | Boiled Hominy |
The kind, made of cracked, not ground corn, ia erroneously termed " samp " by Northern grocers. This ia the Indian name for the fine-grained. To avoid confusion, we will ... From Common Sense in the Household, 1871, page 248. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Hominy |
Wash one pint of the large white hominy in cold water, then cover with tepid soft water, and soak over night. In the morning, turn the hominy and the water into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. | |
| Aunt Babette's Cook Book (1889) | Boiled Hominy |
Soak the hominy in warm water over night and boil until quite thick; stir almost constantly, add salt and butter to the water while boiling. Eat with sugar and cream. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. | |
| Manual for Army Cooks (1896) | Boiled Hominy |
Hominy sufficient to one-quarter or one-third fill the vessel in which it is to be boiled; cold water sufficient to fill up the vessel; a little salt. Pick the hominy ... From Manual for Army Cooks, 1896, page 145. | |
| Gulf City Cook Book (1878) | Boiled Icing |
Dissolve one pound of loaf-sugar in a tea-cup of water, and t. let it cook until it begins to rope. Try it frequently by dipping in a spoon. Have ready the whites of ... From Gulf City Cook Book, 1878, page 150. | |
| Housekeeping in Old Virginia (1879) | Boiled Icing |
\\ pound cut sugar, or double refined. 1 teacup of water. Boil the sugar to candy height; when nearly cold put in eggs, — iHfm E. P. From Housekeeping in Old Virginia, 1879, page 356. | |
| The Creole Cookery Book (1885) | Boiled Icing |
One and one-half lbs. of loaf sugar, boiled in 3 pint of water until it ropes; beat the whites of 7 eggs to a stiff froth; put the syrup on to boil, and stir it until it ... From The Creole Cookery Book, 1885, page 175. | |
| Aunt Babette's Cook Book (1889) | Boiled Icing |
TAKE one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water. When this has boiled clear pour on the beaten white of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 389. | |
| Larkin Housewives' Cook Book (1915) | Boiled Icing |
Put one cup of Larkin Granulated Sugar with one-fourth cup of water; add a pinch of cream of tartar. Stir until the sugar is dissolved; then let it boil until, when ... From Larkin Housewives' Cook Book, 1915, page 81. | |
| Manual for Army Cooks (1896) | Boiled Macaronl |
Wipe the macaroni carefully, and break it into convenient lengths; put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to ... From Manual for Army Cooks, 1896, page 148. | |
| The Appledore Cook Book (1872) | Boiled Mice |
Wo. 2. Pick and wash one cup of rice, and boil in one quart of boiling water fifteen minutes, and then drain diy. From The Appledore Cook Book, 1872, page 102. | |
| Common Sense in the Household (1871) | Boiled Puddings |
ThestJ moulds are usually made with hasps or other fastening. In lack of this, you had tie down the cover securely. I once boiled a pudding in a tin pail, the top of ... From Common Sense in the Household, 1871, page 407. | |
| Bohemian-American Cook Book (1915) | Boiled Puddings |
Boiled Puddings.—Vaené puddingy. Puddings are boiled in a pudding cloth or steamed. steaming be sure all parts of the steamer fit well, and that you have enough water, ... From Bohemian-American Cook Book, 1915, page 227. | |
| Manual for Army Cooks (1896) | Boiled Salt Porek |
Soak the pork over night in cold water; rinse and put it into a pot with enough cold water to cover it. Cover; boil steadily until cooked, the time depending upon the ... From Manual for Army Cooks, 1896, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Sugar for Confections |
Eleven tests are considered for boiling sugar: — Small thread, 215° F. The feather, 232© Large thread, 217° Soft ball, 238° Pearl, 220° Hardball, 248<> Large pearl, 222° ... From The Boston Cooking-School Cook Book, 1896, page 626. | |
| Camp Cookery (1910) | Boiled.—More |
wholesome way or baked. potatoes, they should be of as uniform as for Do not boil them in an iron vessel. Put them in enough boiling salted water to cover them. the ... From Camp Cookery, 1910, page 144. | |
| Camp Cookery (1910) | Boiled.—Pick |
. out all defective and wash the rest. It is best to soak the beans over night; but if time does not permit, add onequarter teaspoonful of baking soda to the parboiling ... From Camp Cookery, 1910, page 143. | |
| The Woman Suffrage Cook Book (1886) | Boiling Meats |
Meat for soups, or whenever it is to be served in the liquor in which it is boiled, should.be put first into cold water and gradually brought to the boiling point, and ... From The Woman Suffrage Cook Book, 1886, page 46. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiling or Stewing |
For boiling, stewing, or braising, inferior of meat may be used and made into good, wholesome and sightly Points to be remembered: I. Be sure the water is boiling when ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 106. | |
| The Picayune Creole Cook Book (1901) | Boiling Water |
Potatoes should always be boiled in their skins, or jackets, if possible. Never be guilty of paring a new potato before boiling. Towards the close of winter, just before ... From The Picayune Creole Cook Book, 1901, page 231. | |
| Boston School Kitchen Text-Book (1887) | Boiling, or Cooking in Water |
We have learned about baking, or cooking by dry, confined heat, and now we are to learn about cooking in a is the most common of cooking, and water is the liquid usually ... From Boston School Kitchen Text-Book, 1887, page 65. | |
| Foods That Will Win the War and How to Cook Them (1918) | Boiling—Cooking |
in boiling water—especially poultry, salt meats, ete. 2. Steaming—A method of cooking by utilizing steam from boiling water, which retains more food value than any ... From Foods That Will Win the War and How to Cook Them, 1918, page 43. | |
| The Appledore Cook Book (1872) | BoiZed Mice |
Pick and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into ... From The Appledore Cook Book, 1872, page 102. | |
| The Jewish Manual (1846) | Bola D’amor |
The recipe for this much celebrated and exquisite confection is simpler than may be supposed from its elaborate appearance, it requires chiefly care, precision, and ... From The Jewish Manual, 1846, page 143. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Bombe Glace |
Make a syrup from two cups of water and one cup of sugar, allowing it to boil for twenty minutes. Then add one cup of the red juice from blood oranges, color it darker ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 162. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep CavuLiFLowER |
To each half gallon water allow heaped table-spoon salt; choose close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open ... From Buckeye Cookery and Practical Housekeeping, 1877, page 287. | |
| The Dixie Cook-Book (1883) | Bomep CoprisH |
Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Codfish is also excellent ... From The Dixie Cook-Book, 1883, page 158. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Eceas |
Put them on in cold water, and when it has boiled the eggs will be done, the whites being soft and digestible, as they are not when pat on in boiling water. 122 EGGS. From Buckeye Cookery and Practical Housekeeping, 1877, page 125. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Inpian Pupoine |
Warm a pint of molasses and pint of milk, stir well togther, beat four eggs and stir gradually into molasses and milk, add a pound of beef suet chopped fine, and Indian ... From Buckeye Cookery and Practical Housekeeping, 1877, page 205. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep or Baxen Poraroes |
Wash clean, cut off the ends, let stand in cold water a few hours, put into boiling water, the larger ones first, and then in a short time adding the rest, cover, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 293. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomerp Eaes |
Put the eggs in a dish without breaking the shells, pour boiling water over them and let them stand in it away from the fire for from five to eight mintes; this is ... From Buckeye Cookery and Practical Housekeeping, 1877, page 126. | |
| The Picayune Creole Cook Book (1901) | Bonbona @ la Créme de Chocolat |
2 Pounds of Finest White Icing Sugar. 2 Ounces of Gum Arabic. 4 Ounces of French Chocolate. Soak two ounces of the purest Gum Arabic in a gill of hot water, then add two ... From The Picayune Creole Cook Book, 1901, page 354. | |
| The Cook's Own Book (1832) | Bone a |
rump of beef; it very thickly with pork seasoned with pepper, salt, cloves, mace, and allspice, and season the beef with pepper and; slices of bacon bottom ofthe pan, ... From The Cook's Own Book, 1832, page 58. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bonep TurRKEy |
With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife, until the wings and legs ... From Buckeye Cookery and Practical Housekeeping, 1877, page 250. | |
| Mrs. Hale's New Cook Book (1857) | Boning—Dangerfrom Copper Saucepans |
The commonly received idea, that what goes under the de nomination of “good living”—that is, joints of meat, roast or boiled—is best suited to all constitutions, has ... From Mrs. Hale's New Cook Book, 1857, page 100. | |
| Mrs. Beeton's Book of Household Management (1861) | Bonne Femme |
Ingredients, i quart of white stock, i white-heart lettuce, i thick slice of cucumber (the length of which must equal the breadth of the:ucumbcr, so that a square block ... From Mrs. Beeton's Book of Household Management, 1861, page 209. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bonny-clabber |
This dish is in perfection in the summer, when milk sours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk before it has ... From Buckeye Cookery and Practical Housekeeping, 1877, page 332. | |
| Mrs. Beeton's Book of Household Management (1861) | Boot Polish |
Take 4 ozs. of ivory-black, 4 ozs. of treacle, i oz. of sulphuric acid, 2 spoonfuls of best olive oil, i £ pints of best white-wine vinegar: mix the ivory-black and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Boots or |
shoes should be so large as to admit of wearing in them cork soles. Cork is so bad a conductor of heat that, with it in the boot, the feet are always warm on the coldest ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 98. | |
| The Picayune Creole Cook Book (1901) | Borbet @ KAnanas |
1 Pound of Grated Pineapple. 1 Pint of Sugar. Peel and slice and pound the pineapple to a pulp. Then rub through a strainer. Put the sugar and water to boil for five ... From The Picayune Creole Cook Book, 1901, page 330. | |
| Mrs. Beeton's Book of Household Management (1861) | Bordure de Figues a la Creme |
Ingredients — £ a Ib. of dried figs, i oz. of castor sugar, £ of an oz. of leaf gelatine, -£ a pint of water, £ of a pint of cream, the thinly-cut rind of £ a lemon, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Epicurean (1894) | Bordure de Risot aux Poies de Canard* |
Make a risot (No. 739), mixing in with it some cooked ducks' livers cut in quarter-inch squares. Butter a plain, round-top border mold (Fig. 138), fill it with the ... From The Epicurean, 1894, page 877. | |
| The Picayune Creole Cook Book (1901) | Bordure de Riz |
1 Cup of Rice._1 Quart of Bolling Boil the rice according to recipe given above, using one cup to one quart of boiling water. Boil rapidly for fifteen minutes. Pour off ... From The Picayune Creole Cook Book, 1901, page 184. | |
| Mrs. Beeton's Book of Household Management (1861) | Bordures de Prunes a la Creme |
Ingredients. — i Ib. of prunes, £ of a Ib. of loaf sugar, 1 an oz. of leaf gelatine, i gill of cream, i gill of claret, the thinly cut rind of -} a lemon, i inch of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Boren Cusrarp |
One quart milk, two table-spoons corn starch, two eggs, one-fourth tea-spoon salt, butter size of a hickory-nut; wet the starch in a litt! of the milk, heat the ... From The Dixie Cook-Book, 1883, page 113. | |
| The Dixie Cook-Book (1883) | Boren Frosrine |
Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil sugar briskly for five minutes or until it ... From The Dixie Cook-Book, 1883, page 96. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Borep Cory |
Put the well-cleaned ears in salted boiling water, boil three-quarters of an hour, or boil in the husk for the same time, remove husks and serve immediately. Well-boiled ... From Buckeye Cookery and Practical Housekeeping, 1877, page 285. | |
| The Dixie Cook-Book (1883) | Borep Eaes |
Put them on in cold water, and when it has boiled, the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. From The Dixie Cook-Book, 1883, page 151. | |
| The National Cookery Book (1876) | BorLeEp FLour Pupprna |
Beat the yolks and whites of six eggs separately, making them as light as possible; stir gradually a quart of milk into seven tablespoonfuls of flour, beat it well, and ... From The National Cookery Book, 1876, page 229. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bormep Frostine |
Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil sugar briskly for five minutes or until it ... From Buckeye Cookery and Practical Housekeeping, 1877, page 78. | |
| The International Cook Book (1906) | Borneo Curry |
1830. VOL AU VENT OF FROGS' LEGS Prepare and keep hot a vol au vent (No. 757). Trim off feet from one and a half pounds very fresh frogs' legs. Heat two tablespoons ... From The International Cook Book, 1906, page 558. | |
| Mrs. Beeton's Book of Household Management (1861) | Boroglyceride Fomentations |
Are made by wringing out ordinary lint in a solution composed of i teaspoonful of boroglyceride to i pint of boiling water. Apply as above. From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Bortep Cory |
Put the well-cleaned ears in salted boiling water, boil an hour, or boil in the husk for the same time, remove husks and serve immediately. Corn thoroughly cooked is a wholesome dish. From The Dixie Cook-Book, 1883, page 331. | |
| The Dixie Cook-Book (1883) | Bortep Dinyer |
Put meat on, after washing well, in enough hoiling water to just cover the meat; as sour as it boils, set kettle on the stove where it will simmer or boil very slowly; ... From The Dixie Cook-Book, 1883, page 329. | |
| The Dixie Cook-Book (1883) | Bortep Inpian Puppine |
Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk;.add a pound of beef suet chopped fine, and ... From The Dixie Cook-Book, 1883, page 236. | |
| Housekeeping in Old Virginia (1879) | BosE Bandoline |
Gum tragacanth, six ounces; rose-water, one gallon; otto of roses, half an ounce. Steep the gum in the water a day or two. Agitate frequently while forming into a ... From Housekeeping in Old Virginia, 1879, page 522. | |
| The Cook's Own Book (1832) | Boston Apple |
one dozen and a half of good apples; out die cores, cut them small, put into a stewpan that will just hold diem, with a a little cinnamon, two cloves, and the of a ... From The Cook's Own Book, 1832, page 204. | |
| Foods That Will Win the War and How to Cook Them (1918) | Boston Brown Brbhad |
1 cup rye meal 2 cups sour milk - 1? teaspoons soda 1 cup graham flour Put in greased covered molds, steam 2 to 3 hours. From Foods That Will Win the War and How to Cook Them, 1918, page 34. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boston Brown Brean |
One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as ... From Buckeye Cookery and Practical Housekeeping, 1877, page 20. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boston Brownbread |
Sift together one cup, each, of yellow com meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add threefourths a cup of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. | |
| Common Sense in the Household (1871) | Boston Ceeam Cakes |
*J« " flom-. 1 pint water. Stir the butter into the water, which should be wa^ m, sei it on the fire in a saucepan, and sloAvly bring to a boU, stirring it often. When ... From Common Sense in the Household, 1871, page 348. | |
| Boston School Kitchen Text-Book (1887) | Boston Sc'hool Kitcijen Text-book |
General Directions. Have the pans ready and greased, if necessary, the fire in good condition, and ingredients at hand before you begin to put together. By measuring dry ... From Boston School Kitchen Text-Book, 1887, page 180. | |
| Boston School Kitchen Text-Book (1887) | Boston School Kirciikx |
Ti:XT-li()()K. first great purpose in cooking, — lliat of developing llavor with little loss of substance. A double boiler is a utensil made for cooking on this ... From Boston School Kitchen Text-Book, 1887, page 82. | |
| Boston School Kitchen Text-Book (1887) | Boston School Kitchen Tkxt-book |
Do not fill the plates indiscriuiinately, and send them to go the round of the table, but consult individual tastes or needs, and give each one the opportunity of choice ... From Boston School Kitchen Text-Book, 1887, page 252. | |
| Boston School Kitchen Text-Book (1887) | Boston School Kitchkx Tkxt-ljooiv |
This lesson shows us another way oi' ohUiiniu;^- caiboiiic acid gas to lighten batter, namely, by tlie union of.soda with molasses. Old-fashioned molasses (not syrup) ... From Boston School Kitchen Text-Book, 1887, page 176. | |
| The Dixie Cook-Book (1883) | Bostoy Brown Breap |
One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as ... From The Dixie Cook-Book, 1883, page 30. | |
| The Cook's Own Book (1832) | Both a |
loin and are jointed, the skin scored in narrow and inhbed If wei^him; HX - fxmnds, it will require rather more than two hours to ron.->t. A griskin may be either ... From The Cook's Own Book, 1832, page 193. | |
| The Cook's Own Book (1832) | Bouchees De Dames |
six eggs, a quarter three ounces of potato-flour, a rah, pinch of dried orange-flowers: them together well, and having buttered a tin, lay your | a.-ie on it in a gentle ... From The Cook's Own Book, 1832, page 311. | |
| The International Cook Book (1906) | Bouchees Italienne |
2321. PURE"E OF GREEN SQUASH Peel and cut In pieces one fresh, medium squash; place in a saucepan with a sliced carrot, one onion, two leeks, one branch parsley, one ... From The International Cook Book, 1906, page 715. | |
| The Cook's Own Book (1832) | Bouchees Petites, Perlees |
Your bouchees being made and baked as above, whip the egu> to a firm froth, and mix theai >pi>.mfuls of sifted sugar, and when very smooth, mask it: son'e white of egg, ... From The Cook's Own Book, 1832, page 312. | |
| The Appledore Cook Book (1872) | BoUed Bice |
Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle,,with two quarts of water, and boil Jizsi thirty ... From The Appledore Cook Book, 1872, page 71. | |
| The Picayune Creole Cook Book (1901) | Bouillie de Farine de Mats |
1% Teaspoonfuls of Salt. Set the water to boil in a porcelain-lined or agate stewpot; add the salt, and when the light scum comes on top skim it off. Then add the fresh, ... From The Picayune Creole Cook Book, 1901, page 193. | |
| The Picayune Creole Cook Book (1901) | Boulettes de Macaront |
of Cold Boiled Macaroni. oiling Milk. 1 Tablespoonful 2 Tablespoonfuls Flour. 2 Tablespoonfuls of Grated Cheese. Put the butter into a saucepan, and as it melts add the ... From The Picayune Creole Cook Book, 1901, page 197. | |
| The Picayune Creole Cook Book (1901) | Boulettes de Panais |
8 Large Parsnips. 2 Eggs. Boil the parsnips as directed above, until very, very tender. Then drain and mash through a colander. Beat two eggs very light, and add the ... From The Picayune Creole Cook Book, 1901, page 229. | |
| The Picayune Creole Cook Book (1901) | Boutlli @ la Bruzelloise |
1 Dozen Brussels Sprouts. Take about a dozen Brussels sprouts and blanch them in boiling water. Drain thoroughly and stew in butter with chopped parsley. After they have ... From The Picayune Creole Cook Book, 1901, page 42. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Boylston Sandwiches |
Mash a cream cheese, add two and one-half tablespoons peanut butter, and work blended, then season with salt. Spread between of Graham put in pairs, remove crusts, and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 248. | |
| Mrs. Hale's New Cook Book (1857) | Bpat the |
yolks of 6 eggs, mix it with the milk, and stir the whole over a slow fire until of a proper thickness, adding 1 oz. almonds, beaten fine in rose-water. From Mrs. Hale's New Cook Book, 1857, page 346. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brack Puppine |
Half pint molasses, fourth cup butter, fourth cup sugar, one and a half cups flour, fourth cup sweet milk, three eggs, half tea-spoon ground cloves, half tea-spoon soda, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 202. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Brain Food. |
Wet one cup of Brain Food in a little cold water, and stir it into one quart of salted boiling water. Cook over hot water one to two hours. Eat, hot or cold, with sugar and cream.: From Mrs. Lincoln's Boston Cook Book, 1884, page 433. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brains Breaded |
Parboil brains and cook in muslin bag in boiling acidulated water one half Cool and cut into four-inch pieces. salt, pepper and lemon juice, dip in crumbs, egg and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Gulf City Cook Book (1878) | Brains Fried |
Scald a set of brains, to take out the blood. salt and pepper, and put in hot butter. When nearly done, break in a vessel six eggs, and turn frying-pan with the brains; ... From Gulf City Cook Book, 1878, page 54. | |
| Mrs. Hale's New Cook Book (1857) | Braise .—Cut |
off the ends of the long bores, and saw off the chine-bones: raise the skin of the fillet,,Ard it rcry close, and tie neatly. Put the scrag end, » little lean hacon or ... From Mrs. Hale's New Cook Book, 1857, page 140. | |
| Mrs. Hale's New Cook Book (1857) | Braising Pot |
Olazing is done by brushing melted glaze or jelly over th« ' article, and letting it; cases it is requisite to c«ver the with two or three coats of glaze, allowing each ... From Mrs. Hale's New Cook Book, 1857, page 109. | |
| Mrs. Beeton's Book of Household Management (1861) | Bran Poultice |
Place the quantity of bran required, according to the size of the poultice, upon the top of boiling water, and when the heat has penetrated the bran, stir it gently in. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Directions for Cookery, in Its Various Branches (1837) | Brandy Grapes.—take |
close bunches of grapes, (they must not be too and allow to each bunch a quarter of a pound of bruised sugar candy. Put the grapes and the sugar candy into large jars, ... From Directions for Cookery, in Its Various Branches, 1837, page 268. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Brandy Peaches |
Prepare them as before directed, excepting the sugar; take three quarters of a pound of sugar to one pound of peaches. When they are done, allow a quart of white brandy ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 141. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Brandy Peaches |
Take large juicy freestone peaches, not so ripe as to burst or mash on being handled. Rub off the down from every one with a clean thick flannel. Prick every peach down ... From Mrs. Porter's New Southern Cookery Book, 1871, page 413. | |
| Gulf City Cook Book (1878) | Brandy Peaches |
Select ripe peaches, but not soft; drop in lye or soda-water to remove the furze, and wipe with a coarse towel. sirup, allowing a half pound of sugar to one of fruit, ... From Gulf City Cook Book, 1878, page 210. | |
| Housekeeping in Old Virginia (1879) | Brandy Peaches |
For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till ... From Housekeeping in Old Virginia, 1879, page 457. | |
| The New England Cook Book (1905) | Brandy.—Using |
brandy instead of as above, will produce a very valuable medicinal drink, Raspberry Brandy. Raspberry Vinegar.—Take three pints of red berries over them one pint of ... From The New England Cook Book, 1905, page 297. | |
| The National Cookery Book (1876) | Branndy Peaches |
Choose the largest and most pe rfect fruit; have a strong ley boiling; throw your peaches into it, and Jet then remain for a few minutes only; then with a coarse towel ... From The National Cookery Book, 1876, page 321. | |
| The Cook's Own Book (1832) | Brawn, a Collar of |
scrape, and clean very thoroughly a large pig's head, feet, and ears; water, with a little saltpetre, for three hours. To make die collar larger, boil two ox heels, the ... From The Cook's Own Book, 1832, page 70. | |
| Mrs. Hale's New Cook Book (1857) | Break the |
shell, and stew it with the legs, <fcc.^ in a pint and a half of water, until reduced to the quantity;; add and to it. Pound some of the live spawn from the tail, adding ... From Mrs. Hale's New Cook Book, 1857, page 236. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Break the |
yolks with a skewer, and pour the eggs into a bowl. may be used for puddings and custards.) Wash and drain the shells. Fill them with the blanc-mange. Have a pan filled ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 280. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Breakfast and |
Chop rather fine any kind of cold meat; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped; one of butter and one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 355. | |
| Housekeeping in Old Virginia (1879) | Breakfast Cakes |
In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an ... From Housekeeping in Old Virginia, 1879, page 58. | |
| The Creole Cookery Book (1885) | Breakfast Cakes |
Take dough early in the morning and make it into a thin batter with cream or new milk; set it to rise; put it thin on a hoe and bake it quickly; have ready melted butter to put over it. From The Creole Cookery Book, 1885, page 121. | |
| The House Servant's Directory (1827) | Breakfast Table |
Now, my young friends, I shall give you some instructions how to set out your breakfast, dinner, and tea tables; but will give you instruc-- tions for your breakfast ... From The House Servant's Directory, 1827, page 50. | |
| Mrs. Hale's New Cook Book (1857) | Breakfasts .—The |
be covered with a white cloth; the cups and saucers arranged at one end, if for tea; and at both ends, if for tea and; or the cups and saucers may be arranged at the ... From Mrs. Hale's New Cook Book, 1857, page 499. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breakrast Kinevys |
Cut all the good parts into small pieces, lay them into salt and water half an hour, wash well, and put on to boil in clean water. After fifteen minutes boiling, pour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 171. | |
| The Dixie Cook-Book (1883) | BreakrastT PoraTors |
Peel, cut in very thin slices into a very little boiling water, so little that it will be evaporated when they are cooked, add salt to taste, some cream, or a very ... From The Dixie Cook-Book, 1883, page 339. | |
| Housekeeping in Old Virginia (1879) | Breast Salve |
Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one ounce; oil lavender, one-half ... From Housekeeping in Old Virginia, 1879, page 495. | |
| The National Cookery Book (1876) | Breer KIpNeEyY |
Take a fresh beef kidney, removing the fat, and let it soak in salt and water fi r two or three hours; then pul it on the fire in cold water and let it stew for several ... From The National Cookery Book, 1876, page 123. | |
| The National Cookery Book (1876) | BricgHton Puppin¢ |
One cupful of molasses, one of mi ful of sue chopped fine, one teaspoonful of cream of tartar, one teaspoonf saleratus, one teaspoonful of cinnamon, one teacupful of ... From The National Cookery Book, 1876, page 228. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Bride's |
i/4 cups sugar ^ teaspoon en im of tartar }4 cup milk 2^ teaspoon almond extract 2}4 cups flour Cream butter and sugar gradually while beating constantly; then add milk, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 227. | |
| Gulf City Cook Book (1878) | Brilliant Whitewash |
Take half a bushel of unslaked lime; slake water, covering it during the process to keep in the through a fine sieve or strainer, and add a peck of salt previously well ... From Gulf City Cook Book, 1878, page 279. | |
| Camp Cookery (1910) | Bring to a |
boil very gradually. Remove all scum as it arises. Simmer gently until Two pounds each additional pound, % hour. From Camp Cookery, 1910, page 111. | |
| Common Sense in the Household (1871) | Broccoli and Brussels Sprouts |
Pick over, wash carefully, cut off the lower part of the stems and lay in cold water, slightly salted, half an hour. Cook quickly in boiling water, with a little salt, ... From Common Sense in the Household, 1871, page 223. | |
| The Picayune Creole Cook Book (1901) | Brochettes de Fote |
1 Pound of Beef's Liver. Wash and slice the liver into thin Pieces of about three inches in length and one-quarter inch in thickness, brush lightly with butter, and ... From The Picayune Creole Cook Book, 1901, page 94. | |
| Manual for Army Cooks (1896) | Broiled Beefste]ak |
In a frying pan. The best pieces of beef for steak are the tenderloin, sirloin, and rib pieces. A steak should not be less than three-quarters of an inch nor mort than ... From Manual for Army Cooks, 1896, page 83. | |
| Aunt Babette's Cook Book (1889) | Broiled Beefsteak |
All steak should be cut at least three-quarters of an inch thick, and should never be pounded, as it affords ready escape to all the juices; do not put it in water, if ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 89. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Beefsteak |
The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the ... From The Boston Cooking-School Cook Book, 1896, page 245. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Beefsteak |
Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. meat; place on hot broiler, and broil over a clear fire ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Broiled Chickens |
Chickens to broil should be very young and small. Split them through the back, and skewer the legs and wings down firmly. Broil them twenty minutes slowly, and season ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 72. | |
| The International Cook Book (1906) | Broiled Devilled Duckling |
Vanilla Souffle (758) 2493. BROILED DEVILLED DUCKLING Singe, cut off the head and feet from a tender duckling, split open through the back without separating, neatly ... From The International Cook Book, 1906, page 774. | |
| The International Cook Book (1906) | Broiled Pickerel |
Sausages with Fried Apples (2473) 3125. OMELETTE WITH BEEF MARROW salt, two salt spoons pepper, and sharply beat up with a fork for two minutes. Cut two ounces beef ... From The International Cook Book, 1906, page 900. | |
| The White House Cook Book (1887) | Broiled Rabbits |
AFTER skinning and cleaning the rabbits, wipe them dry, split them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on ... From The White House Cook Book, 1887, page 123. | |
| Camp Cookery (1910) | Broiled.—Same |
as bacon; but it is usually so salty that it should be parboiled or soaked at least an hour in cold water. Salt Pork, Boiled.—Nearly always cooked with or greens; hence ... From Camp Cookery, 1910, page 112. | |
| Gulf City Cook Book (1878) | Broiled.—When |
properly trimmed, they may be improved as directed for veal. Salt and pepper both sides; spread a little melted butter on both sides, also, by means of a brush; place ... From Gulf City Cook Book, 1878, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Broiwepn Tare |
Drain, dredge in flour, broil on a greased gridiron for ten minutes; season with salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 174. | |
| The Dixie Cook-Book (1883) | Bromed Beefsteak |
Lay a thick tender steak upon a gridiron well greased with butter or beef nuet, over hot coals; when done on one side have ready the warmed platter with a little butter ... From The Dixie Cook-Book, 1883, page 198. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep BEEFsTEaK |
Lay a thick tender steak upon a gridiron well greased with butter or beef suet, over hot coals; when done on one side have ready the warmed platter with a little butter ... From Buckeye Cookery and Practical Housekeeping, 1877, page 167. | |
| The Dixie Cook-Book (1883) | Bromep Ware Fisu |
Clean, split down the back, and let stand in salted water for eeveral hours; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and ... From The Dixie Cook-Book, 1883, page 159. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep Warre Fisx |
Clean, split down the back, and let stand in salted water for several hours; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 134. | |
| The National Cookery Book (1876) | Brother Jonathan |
Make a “mush” of Indian meal, adding e1 ough wheat flow to prevent the pieces from breaking when sliced. Let the mush he made the day before it is to be us d, and set it ... From The National Cookery Book, 1876, page 117. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brown Betty |
Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. in slow oven one hour. From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. | |
| The Dixie Cook-Book (1883) | Brown Brean |
Two and one-half cups sour milk, and one-half cup molasses; into these put one heaping tea-spoon soda, two cups corn-meal, one cup Graham flour and one tea-spoon salt. ... From The Dixie Cook-Book, 1883, page 31. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brown Breap |
Two and one-half cups sour milk and one-half cup molasses; into: these put one heaping tea-spoon soda, two cups corn meal, one cup Graham flour and one tea-spoon salt. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| The National Cookery Book (1876) | Brown Raaot |
Take five pounds of veal cutlets and six pounds of lean, tex der beef; separate two pounds of each for the balls. Cut the remainder into moderate-sized piec Flour and ... From The National Cookery Book, 1876, page 72. | |
| The Creole Cookery Book (1885) | Brown Roux |
Melt some butter very slowly; stir into it browned flour till it is a fine, even brown; add as much to the butter as will make it the thickness of paste, stirring well ... From The Creole Cookery Book, 1885, page 61. | |
| The Cook's Own Book (1832) | Brown Roux, or Thickening |
Put into a nicely tinned saucepan alwut a pound of fresh it slowly, and dredge in flour it becomes like a it all the time, put it for a ffw ii]xin a quick fire, and then ... From The Cook's Own Book, 1832, page 74. | |
| Presbyterian Cook Book (1873) | Brown Salye |
Two pounds of mutton tallow; put in as niany gympson (Jamestown weed) and plantain leaves as possible; fry, until they crimp up, and then strain; to this add about two ... From Presbyterian Cook Book, 1873, page 164. | |
| The Italian Cook Book (1919) | Brown Stock |
(Sugo di Came) Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 19. | |
| The New England Cook Book (1905) | Brown the |
crust by holding over it a red-hot shovel. Veal Loaf.—Take a piece of butter the size of an egg, three pounds of raw veal, one heaping teaspoonful of salt, one of ... From The New England Cook Book, 1905, page 97. | |
| Housekeeping in Old Virginia (1879) | Brown's Jamaica Ginger |
Is not only an invaluable remedy, but a refreshing and delightful drink may be made from it in summer, when iced lemonade would be unsafe and iced juleps, etc., would be ... From Housekeeping in Old Virginia, 1879, page 492. | |
| The National Cookery Book (1876) | BROWNED Hominy |
Mash and season with salt and melted butter as much cold boiled hominy es required. Put pieces of lard and butter, mixed, into a small deep frying-pan, and as it melts ... From The National Cookery Book, 1876, page 193. | |
| Gulf City Cook Book (1878) | BROWNING SUGAR.— |
Take half a pound of sugar, and put just water enough to wet it; pour in a vessel and simmer slowly, stirring all the time, until it is a light-brown color; add one ... From Gulf City Cook Book, 1878, page 93. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brrr a La Mone |
Take about six pounds of the round of beef, gash it through at intervals of an inch to receive strips of salt pork half.an inch wide, tie it securely by winding a string ... From Buckeye Cookery and Practical Housekeeping, 1877, page 169. | |
| Gulf City Cook Book (1878) | Brunswick Stew |
At ten o'clock put on two slices of fat bacon, and one onion cut fine, and boil one hour. Then put on two quarts of tomatoes, skimmed, or mashed well, and boil one hour; ... From Gulf City Cook Book, 1878, page 61. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brush with |
white of egg, sprinkle with shredded almonds and powdered sugar. Cut into strips one half inch wide and three inches long. Bake in a quick oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 275. | |
| Gulf City Cook Book (1878) | Brussels Sprouts |
Soak in water a short time, and wash it clean; boil in saltdone, strain and a of butter, in which has been browned a table-spoonful of flour, and a small onion cut fine; ... From Gulf City Cook Book, 1878, page 95. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brussels Sprouts |
i quart of sprouts i tablespoonful of YV gallon of water Pick off all the dead leaves from the sprouts, wash them in then put them the must be boiling, add the and a of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. | |
| Mary Elizabeth's War Time Recipes (1918) | Brussels Sprouts |
1 quart of brussels sprouts 1 pinch soda 2 quarts water Wash and clean the brussels sprouts, Put the soda and salt into two quarts of water and let it come to a boil. ... From Mary Elizabeth's War Time Recipes, 1918, page 89. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Brussels Sprouts Maitre D’hotel— Boil the |
sprouts and then place them in a saucepan with a lump of butter and beat them well. Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, ... From Good Things to Eat, as Suggested by Rufus, 1911, page 64. | |
| The International Cook Book (1906) | Brussels Sprouts with Chestnuts |
Duckling, Griscom, Jr (3241) Diplomatic Pudding (430) 3016. CONSOMME", ROUENNAISE simmering until required. Cut two each carrots and turnips into halfinch-long and ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Bubble Am) Squeak |
Chop small In 1 led white cabbage;. ami fry it with a little butler; pepper and Itroil some slices of cold salted beef; put the fried cabbage into a dish, and lay round ... From The Cook's Own Book, 1832, page 75. | |
| The Southern Cookbook (1912) | Bubble and Squeak |
Boil, chop, and fry, with a little butter, pepper, and some cabbage, and la} - on it of rare-done beef, lightly From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. | |
| Mrs. Hale's New Cook Book (1857) | Bubble and Squeak.—Slice under-done |
roast or boiled beef, with fat to fry it a nice light browm; take care that it is not done hard. Mince some cooked cabbage, and fry salt, without burning; lay some in ... From Mrs. Hale's New Cook Book, 1857, page 130. | |
| Mrs. Owen's Illinois Cook Book (1871) | Buck and Breck, |
One peck green tomatoes, peck ripe tomatoes, twelve twelve peppers, (six red and six green,) one head all heavily; let all night; add two tablespoonsful allspice, one ... From Mrs. Owen's Illinois Cook Book, 1871, page 317. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buckeye Burrer Scorcu |
Three pounds ‘‘ coffee A” sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil ... From Buckeye Cookery and Practical Housekeeping, 1877, page 98. | |
| The Kansas Home Cook-Book (1874) | Buckwheat Cakes |
Take warm water, put in a stir in buckwheat flour pretty stiff; add some * of the Missouri From The Kansas Home Cook-Book, 1874, page 35. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Buckwheat Cakes |
First, be sure that you get perfectly pure buckwheat, free from grit. The adulterations with rye injure the quality. of cold water into a stone jar with a small neck, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 343. | |
| The White House Cook Book (1887) | Buckwheat Cakes |
HALF a pint of buckwheat flour, a quarter of a pint of corn meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk ... From The White House Cook Book, 1887, page 292. | |
| Camp Cookery (1910) | Buckwheat Cakes |
1 pint buckwheat 14 pint wheat 2 tablespoon fuls baking powder, Mix to a thin batter, preferably with milk. A couple of eggs make them or, make snow From Camp Cookery, 1910, page 132. | |
| The Dixie Cook-Book (1883) | BuckwHeatr CakEs |
Buckwheat flour, when properly ground, is perfectly free from grits. The grain should be run through the smutter with a strong blast before grinding, and the greatest ... From The Dixie Cook-Book, 1883, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buckxwueat Cakes |
Buckwheat flour, when properly ground, is perfectly free from grit. The grain should be run through the smutter with a strong blast before grinding, and the greatest ... From Buckeye Cookery and Practical Housekeeping, 1877, page 40. | |
| The Picayune Creole Cook Book (1901) | Bunch of Parsley. Sprig of Thyme |
Wash the beans and soak them over night in lukewarm water. Drain and put them in a saucepan with the cold water. Allow them to come gradually to a boil; then set them ... From The Picayune Creole Cook Book, 1901, page 36. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Burgess Cakes |
Half a pound of butter, half a pound of sugar, one pound of flour, three eggs, one tablespoonful of brandy, one teaspoonful of cinnamon and nutmeg mixed, of currants the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 279. | |
| Directions for Cookery, in Its Various Branches (1837) | Burnet Vinegar.—nearly |
fill a wide-mouthed bottle with the fresh green leaves of burnet, cover them with vinegar, and let them steep two weeks. strain off the vinegar, wash the put in a supply ... From Directions for Cookery, in Its Various Branches, 1837, page 181. | |
| The White House Cook Book (1887) | Burns and Scalds |
A PIECE of cotton wadding, spread with butter or sweet oil, and bound on the burn instantly, will dra\v out the pain without leaving a scar; also a handful of flour, ... From The White House Cook Book, 1887, page 570. | |
| Aunt Babette's Cook Book (1889) | Burnt Almonds |
Take one pound of almonds and wipe clean. In the meantime put on a pound of sugar with a quarter of a pint of water, let it boil until clear and thick; throw in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 438. | |
| The Picayune Creole Cook Book (1901) | Burnt Sugar |
Sucre Brité, 1 Pound of Granulated Sugar. Set one pound of granulated sugar on the fire, and stir it well with a wooden spoon until thoroughly dissolved and burnt black. ... From The Picayune Creole Cook Book, 1901, page 357. | |
| Housekeeping in Old Virginia (1879) | Burr Artichokes |
Strip off the coarse outer leaves, cut the stalk, and lay several hours in cold water. Then put in boiling water, with their leaves downward. Keep covered with a plate. ... From Housekeeping in Old Virginia, 1879, page 257. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Burrer TarFry |
Two cups sugar, three quarters cup vinegar, one half cup butter; boil until brittle when tested in water; pour in buttered pans.— From Buckeye Cookery and Practical Housekeeping, 1877, page 98. | |
| The Dixie Cook-Book (1883) | Burrer-Scorca |
Three pounds ‘‘coffee A” sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil ... From The Dixie Cook-Book, 1883, page 118. | |
| Foods That Will Win the War and How to Cook Them (1918) | But the Secre |
tary of the United States Department of Agriculture is responsible for the statement that $750,000,000 worth of food has been wasted annually in the American kitchen. ... From Foods That Will Win the War and How to Cook Them, 1918, page 99. | |
| The Cook's Own Book (1832) | Butter Burnt |
Put two ounces of fresh butter into a small frying-pan; when it a dark brown color, add to it a table-s|X)onful and a half of good little pepper and salt. Obs. is as for boiled or poached From The Cook's Own Book, 1832, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Butter Pepper |
Salt 4 eggs 1 teaspoon vinegar Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, ... From The Boston Cooking-School Cook Book, 1896, page 644. | |
| Home Candy Making (1889) | Butter Scotch |
Put a half-pound of brown sugar, a gill of water, and a tablespoonful of vinegar on to ten minutes, add two ounces of butter, and continue brittle when dropped in cold ... From Home Candy Making, 1889, page 67. | |
| The Boston Cooking-School Cook Book (1896) | Butter Scotch |
1 cup sugar 1 tablespoon vinegar ^ cup molasses 2 tablespoons boiling water Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn ... From The Boston Cooking-School Cook Book, 1896, page 621. | |
| Rumford Complete Cook Book (1908) | Butter Scotch |
A piece of butter the size of an egg. Put all together in a saucepan and cook, without till a little dropped in cold water is hard end brittle. onto plates and, when ... From Rumford Complete Cook Book, 1908, page 230. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Butter Scotch |
c AirlinE Honey 2 tbsp vinegar 2 c brown sugar 3 heaping tsp butter 2 tsp lemon extract Boil honey, sugar and vinegar untilit hardens when dropped into water (270° F.); ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 62. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Butter Scotch No |
3 cups brown sugar J teaspoon soda f cup water - all a thread is formed when dropped from a spoon. hot buttered pans, crease, and let stand until hard. From Lowney's Cook Book, Illustrated in Colors, 1907, page 339. | |
| The Cook's Own Book (1832) | Butter the |
mould, pour the cream it, and place it in the bain marie, but not too hot; when the cream is set, which you may know by touching it gently with your finger, it on a ... From The Cook's Own Book, 1832, page 342. | |
| The Cook's Own Book (1832) | Butter, Clarified |
Put the butter in a nice, clean stewpan, over a very clear, slow lire; watch it is carefully skim off the buttermilk, &c. which will swim on the top; let a minute or two ... From The Cook's Own Book, 1832, page 76. | |
| The Cook's Own Book (1832) | Butter, French Melted |
Mix, in a stewpan, with a quarter of a |xnmd of fresh bulter, a table-s|x>oi>ful of Hour, a little salt, half a gill of water, lialf a spoonful c.f white vinegar, and a ... From The Cook's Own Book, 1832, page 76. | |
| The Cook's Own Book (1832) | Butter, Melted |
(1) Dust a little flour over a quarter of a pound of butter, put it into a saucepan, with about a wine-glass it one way constantly melted, and let it just boil: a round ... From The Cook's Own Book, 1832, page 76. | |
| The Cook's Own Book (1832) | Butter, Melted |
(3) Keep a pint (inthis purpose Cut two ounces of bulter into bir^-, that mi-It more easily, and mix uii-iv readiK; put it into the sk'wpan with a lai,'; tea-spoonful ... From The Cook's Own Book, 1832, page 76. | |
| The Picayune Creole Cook Book (1901) | Butter. Salt and Pepper |
In selecting mutton chops for broiling, remember that the smaller French chops, which are cut from the breast of the mutton, are generally served at dinner, and the loin ... From The Picayune Creole Cook Book, 1901, page 110. | |
| Recipes for Sea Food (c. 1910s) | Butter. — Procure a |
pound piece bluefish, trim off fins and remove all bones. Mix on a plate a tablespoonful oil, teaspoonful salt, and one-half teaspoonful pepper, turn in seasoning six or ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. | |
| The New England Cook Book (1905) | Butter.—Boil |
down a kettieful of cider to twothirds the original quantity. Pare, core, and juicy apples, and put as many into the cider as it v/ill cover. slowly, stirring often with ... From The New England Cook Book, 1905, page 268. | |
| Camp Cookery (1910) | Butter.—For |
ordinary trips it suffices to pack butter firmly into pry-up tin cans which have been sterilized by thorough scalding and then cooled in a perfectly clean place. it in a ... From Camp Cookery, 1910, page 26. | |
| Mrs. Hale's New Cook Book (1857) | Butter.—Pick |
and wipe, but do not wash, six anchovies, and with two or three ounces of fresh hiitter; rub the paste through a fine hair-sieve; cut it ornamental forms with warm ... From Mrs. Hale's New Cook Book, 1857, page 89. | |
| The International Cook Book (1906) | Butterfish, Saute", au Persil |
Beefsteaks, Maitre d'Hdtel (172) Delmonico Potatoes (718) SATURDAY, FIRST WEEK OF OCTOBER 783 2564. Swiss MUSH Place in an enamelled pan one pint milk, two gills water ... From The International Cook Book, 1906, page 800. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Buttermilk Cakes |
i quart of buttermilk Flour to make a thin batter i teaspoonful of soda or saleratus Beat the egg, add to it the buttermilk; add the mix the or saleratus in two ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 350. | |
| Ryzon Baking Book (1916) | By Margaret |
L. EVANS, LANCASTER, PA. yi cupful {yi pound) shortening. level cupful {yi pound) dark brown sugar. egg. yi, cupful milk. 2yi level cupfuls {yi pound) flour. yi yi {yi ... From Ryzon Baking Book, 1916, page 51. | |
| Ryzon Baking Book (1916) | By Miss Emma Collins, Albany, Cal |
I level cupful {yi pint) cold boiled rice. I level cupful (6 ounces) corn meal. I level cupful (yi pound) flour. I cupful {yi pint) milk., Beat the egg until light. Add ... From Ryzon Baking Book, 1916, page 19. | |
| Ryzon Baking Book (1916) | By Miss Emma Collins, Albany, Cal |
level cupful {yi pint) cooked oatmeal. (i ounce) yi yi cupful (i egg. (l ounce) butter. From Ryzon Baking Book, 1916, page 25. | |
| Ryzon Baking Book (1916) | By Miss Nettie A. Buchanan, Dobbs Ferry, N. Y |
level cupfuls (3 ounces) sterilized bran. level cupful (6 ounces) corn meal. level cupful (7 ounces) cream of wheat. 3 cupfuls {lyi pints) milk or cream. cupful {yi ... From Ryzon Baking Book, 1916, page 15. | |
| Ryzon Baking Book (1916) | By Mrs. A. L. Cayzer, Evanston, Ill |
level cupfuls (12 ounces) corn meal. cupful {yi pint) molasses. (5 ounces) graham flour. (l pint) cold water. yi level teaspoonful soda. Sift corn meal, graham flour, ... From Ryzon Baking Book, 1916, page 15. | |
| Ryzon Baking Book (1916) | By Mrs. A. R. Corwith, Southampton, N. Y |
I J^ level cupfuls (X pound) flour. level tablespoonful {}4 ounce) sugar. level tablespoonfuls (l ounce) shortening. 34 cupful (l>^ gills) milk. cupful {yi pint) squash. ... From Ryzon Baking Book, 1916, page 24. | |
| Ryzon Baking Book (1916) | By Mrs. Allan Bancroft, Maywood, Ill |
level cupfuls (l quart)hot mashed potatoes }i }i level teaspoonful celery salt. level tablespoonful chopped parsley. (i gill) hot milk. egg. I yi level teaspoonfuls ... From Ryzon Baking Book, 1916, page 77. | |
| Ryzon Baking Book (1916) | By Mrs. Anna Tackmeyer, Ryzon Service Staff |
level teaspooiiful salt. level tablespoonful sugar or molasses. level cupfuls cooked oatmeal. egg. (i gill) mUk or water. Cook I cupful of oatmeal in 3 cupfuls of water ... From Ryzon Baking Book, 1916, page 15. | |
| Ryzon Baking Book (1916) | By Mrs. C. W. Tilden, Los Angeles, Cal |
(l pint) grated sweet potatoes. cupful {yi pint) sweet milk. "level teaspoonful ginger. (l brown (i level teaspooncful salt. Beat first five ingredients thoroughly ... From Ryzon Baking Book, 1916, page 19. | |
| Ryzon Baking Book (1916) | By Mrs. C. W. Tilden, Los Angeles, Cal |
White of 2 eggs. level tablespoonfuls (2 ounces) powdered level tablespoonful flour. 4 tablespoonfuls finely chopped walnuts. Mix all together until stiff, and drop by ... From Ryzon Baking Book, 1916, page 50. | |
| Ryzon Baking Book (1916) | By Mrs. Clarence G. Horton, Sand Lake, N. Y |
medium-sized potatoes. level tablespoonfuls (l ounce) butter substitute. well-beaten eggs. I >^ cupfuls (^ pound) sugar. yi cupful (i gill) sweet milk. levSl cupfuls (iK ... From Ryzon Baking Book, 1916, page 53. | |
| Ryzon Baking Book (1916) | By Mrs. Edgar M. Hall, Oelwein, Iowa |
level cupful (yi pound) light brown sugar. yi cupful (4 ounces) butter and lard. tablespoonfuls sweet or sour milk. level cupful {yi pound) well-cooked prunes cut in ... From Ryzon Baking Book, 1916, page 40. | |
| Ryzon Baking Book (1916) | By Mrs. Ella Smith, Brooklyn, N. Y |
X cupful (4 ounces) sugar. (4 ounces) shortening. egg. X cupful (l gill) sour milk. X cupful (i gill) molasses. level teaspoonful X level teaspoonful soda. Cream sugar ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | By Mrs. F. W. French, South Oil City, Pa |
level cupfuls {yi pound) sifted flour. level tablespoonful {yi ounce) butter. X cupful {yi pound) sugar. egg. ^ cupful (iK gills) milk. Cream butter and sugar, beat in ... From Ryzon Baking Book, 1916, page 71. | |
| Ryzon Baking Book (1916) | By Mrs. Fred Friedlander, New York |
Unbeaten white of I egg. 3 tablespoonfuls cold water. level cupful {}4 pound) granulated sugar. Put all in top of double boiler. Have water underneath boiling and beat ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | By Mrs. Fred Friedlander, New York City |
1 cupful stewed and pitted prunes. flour, Ryzon and salt into mixing bowl. Add butter or other shortening. From Ryzon Baking Book, 1916, page 23. | |
| Ryzon Baking Book (1916) | By Mrs. Frederick |
G. WAGNER, LEONIA, N. J. level cupfuls (i pint) cold boiled rice. 2 level tablespoonfuls (l ounce) sugar. 2 cupfuls (l pint) milk. From Ryzon Baking Book, 1916, page 18. | |
| Ryzon Baking Book (1916) | By Mrs. G. N. Hartley, Plainfield, N |
J. J4 level teaspoonful salt. (,}4 pound) shortening. level cupful (}4 pound) currants. cupful {}4 pint) water (scant). Clean currants. Sift flour, Ryzon, sugar, and ... From Ryzon Baking Book, 1916, page 64. | |
| Ryzon Baking Book (1916) | By Mrs. George A. Clarke, Mulino, Ore |
I yi level cupfuls (3 gills) milk. I yi level cupfuls {"jyi ounces) white corn meal. 2yi level cupfuls (.% pound) white flour. level cupful (yi pound) butter. K cupful ... From Ryzon Baking Book, 1916, page 52. | |
| Ryzon Baking Book (1916) | By Mrs. George Medler, Chevey Chase, Md |
level cupful {yi pound) brown sugar. level cupful (yi pound) butter substitute. cupful {yi pint) Barbadoes molasses. eggs, well beaten. 2yi level teaspoonfuls Ryzon. ... From Ryzon Baking Book, 1916, page 57. | |
| Ryzon Baking Book (1916) | By Mrs. Georgianna Dewey, Ann Arbor, Mich |
level cupful {}4 pound) dried apples. ^ level cupful {}i pound) sugar. K cupful (l cupful (X pint) molasses. (4 ounces) raisins. yi cupful (4 ounces) currants. level ... From Ryzon Baking Book, 1916, page 43. | |
| Ryzon Baking Book (1916) | By Mrs. H. B. Clement, Bristol, N |
H. 2 tablespoonfuls molasses. level tablespoonfuls (i ounce) shortening. {yi, pound) currants. egg. cupful {yi pint) nulk—or milk and water. Beat egg in mixing bowl, add ... From Ryzon Baking Book, 1916, page 14. | |
| Ryzon Baking Book (1916) | By Mrs. Harry Burgess, Nashville, Tenn |
cupful {}4 pound) butter. level cupfuis {i}4 pounds) sugar. cupful (K pint) milk. 3K level cupfuis (14 ounces) % level teaspoonful grated nutmeg. cocoanuts, grated. ... From Ryzon Baking Book, 1916, page 38. | |
| Ryzon Baking Book (1916) | By Mrs. Herman Waddey, Washington, D |
{'jA molasses. yi cupful {i}4 gills) sweet or sour milk. I yz level cupfuls (6 ounces) flour. egg. level tablespoonfuKK ounce) shortening. level teaspoonful yi level ... From Ryzon Baking Book, 1916, page 56. | |
| Ryzon Baking Book (1916) | By Mrs. J. C. Merril,- New York City |
cupfuls (i pint) molasses. X cupful (X pound) butter substitute. cupful (K pint) hot water. level teaspoonful ginger. 6 level cupfuls (iX pounds) flour. X level ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | By Mrs. James Richards, Houghton, Mich |
2 eggs beaten with a pinch of salt. tablespoonfuls boiling water. level cupful (>< pound) chopped nuts. level cupful (>< pound) dates. level cupful (j< pound) flour. ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | By Mrs. John W. Bogart, Hackensack, N. J |
X cupful (X pound) butter substitute. X cupful {yi pound) sugar. egg. finely chopped cocoanut. X teaspoonful salt. X cupful (l gill) milk, or more to make a stiff ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | By Mrs. John W. Tolson, Washington, D. C |
I pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. About 2 cupfuls milk—or milk and water. Brush each sausage with mustard. Sift flour, salt and Ryzon together. From Ryzon Baking Book, 1916, page 21. | |
| Ryzon Baking Book (1916) | By Mrs. K. E. Johnson, New York City |
}4 }4 cupful (K pound) butter. Cold water. iK' level cupfuls (f< pound) sugar. lemons. flour, Ryzon and salt into a bowl; add butter and cut into flour with a knife, ... From Ryzon Baking Book, 1916, page 69. | |
| Ryzon Baking Book (1916) | By Mrs. M. Eskolin, North Colebrook, Conn |
{lyi ounces) I yi cupfuls (6 ounces) flour level tablespoonful (K ounce) butter. 3 tablespoonfuls whipped cream. 2 good sized apples chopped (not very sour) Beat ... From Ryzon Baking Book, 1916, page 68. | |
| Ryzon Baking Book (1916) | By Mrs. M. Hollers, New York City |
cupful ham (4 ounces), chopped fine. (l gill) mashed potatoes. yi level teaspoonful chopped parsley. egg. Mix all ingredients together well. From Ryzon Baking Book, 1916, page 79. | |
| Ryzon Baking Book (1916) | By Mrs. M. L. Nenans, Winslow, Ill |
I yi level cupfuls {yi pound) brown sugar. level cupful {yi pound) butter. level tablespoonfuls cocoa. cupful {yi pint) cold coffee. cupful chopped raisins. yi level ... From Ryzon Baking Book, 1916, page 57. | |
| Ryzon Baking Book (1916) | By Mrs. R. F. Fink, White Plains, N. Y |
(i pound) sugar (scant) yi cupful (3J^ ounces) milk. teaspoonfuls lemon Sift flour and Ryzon onto a board and add Chop and rub butter through dry ingredients, and when ... From Ryzon Baking Book, 1916, page 62. | |
| Ryzon Baking Book (1916) | By Mrs. W. H. Frickey, Rochester, N. Y |
cupful (^ pint) corn (that has been left egg. yi level tablespoonful {yi ounce) sugar. (i gill) sweet milk. I yi cupfuls (6 ounces) flour. Beat egg, add salt, sugar, ... From Ryzon Baking Book, 1916, page 31. | |
| Ryzon Baking Book (1916) | By Mrs. William H. Briggs, New York City |
I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 level cupful {y^ lb.) chopped dates, stoned. 2 level cupfuls (10 ounces) graham ... From Ryzon Baking Book, 1916, page 14. | |
| Ryzon Baking Book (1916) | By Mrs. William Stevens, Beverly, Mass |
yi cupful {yi pound) sugar. I yi cupfuls {J4 pint) milk. level dessertspoonful (2 level teaspoonfuls) salt. level cupful {yi pound) chopped walnuts. Mix ingredients and ... From Ryzon Baking Book, 1916, page 15. | |
| Ryzon Baking Book (1916) | By Nellie E. Adams, Tacoma, Wash |
{yi molasses. 2 eggs and yolk of 4 level tablespoonfuls (2 ounces) butter. level teaspoonful cloves. yi level teaspoonful soda. j4 cupful (i gill) buttermilk—or sour ... From Ryzon Baking Book, 1916, page 46. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | By the |
of the range be a bracket to hold a dredging-box with flour, one with salt, another with pepper, and still another with sugar. tureens, plates and bowls on the body of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 558. | |
| Reliable Recipes (c. 1910s-1920s) | C a K E S |
H AVE all the ingredients weighed or measured, the pans ready and the oven heating before beginning to mix the ingredients. Sift the flour once before measuring, then ... From Reliable Recipes, c. 1910s-1920s, page 22. | |
| Reliable Recipes (c. 1910s-1920s) | C O O K I E S |
yi cup brown sugar i cup sifted flour i egg i level teaspoon Calumet Baking i cup raisins i cup ground rolled oats yi teaspoon nutmeg Sift flour three times with baking ... From Reliable Recipes, c. 1910s-1920s, page 35. | |
| The Cook's Own Book (1832) | C Vk*k |
Take two pounds and a half of dried and sifted flour, tlie same of well cleaned and dried currants, two |xmnds of fresh butter, two of finely -|x>unded and silted loaf ... From The Cook's Own Book, 1832, page 77. | |
| Mrs. Hale's New Cook Book (1857) | C'.ok Book |
Cocoanut Pudding.—Break the shell of a middle-sized cocoanut so as to leave the nut as whole as you can; grate a grater after having taken off the brown skin; mix with ... From Mrs. Hale's New Cook Book, 1857, page 336. | |
| The Kansas Home Cook-Book (1874) | C. D. Lawrence, Hiawatha |
Heat one quart of milk nearly to boiling, reserving a to wet corn starch; beat up the yolks of five eggs six tablespoons sugar; the corn starch, after being dissolved in ... From The Kansas Home Cook-Book, 1874, page 201. | |
| The Kansas Home Cook-Book (1874) | C. Horton, Lawrence |
A handful of hops quarts boiling water; mix with four or five grated sugar, one-third cup salt, one-third cup wheat flour; pour on the water strained the hops and boil a ... From The Kansas Home Cook-Book, 1874, page 16. | |
| The Kansas Home Cook-Book (1874) | C. Reamer |
ripe currants (gathered if possible the weather has been dry a week), remove leaves and imperfect fruit without picking the currants off the stems, mash thoroughly and ... From The Kansas Home Cook-Book, 1874, page 245. | |
| The Kansas Home Cook-Book (1874) | C. S, Rogers, Grasshopper Falls |
One cup sour milk, one of molasses, one of raisins, one tablespoon soda, flour enough to thicken; steam three hours. From The Kansas Home Cook-Book, 1874, page 197. | |
| Presbyterian Cook Book (1873) | C. Strong |
Mince enough rij>e apples to fill a deep dish; then make a stiff batter of one pint of sweet milk; two teaspoonsful of baking powder, and a batter; lastly a ... From Presbyterian Cook Book, 1873, page 66. | |
| Presbyterian Cook Book (1873) | C. Wight |
large one cup of sugar; one of nutmeg, or cinnamon, to Stew the apples, and mash; add the butter and sugar. cold, add the Bake until brown, and eat while warm. From Presbyterian Cook Book, 1873, page 88. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Caeles, in Tins |
OxE quart of meal, one j^int of boiling milk, a teaspoonful of salt, a teaspoonful of soda; set it to rise in a warm place; three eggs and put in a little cream of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 198. | |
| The Boston Cooking-School Cook Book (1896) | Caf^ Parfait |
y^ cup Mocha coffee 1 cup sugar Yolks 3 eggs 3 cups thin cream Scald milk ¥rith coffee, and add one-half the sugar; without Btrainlng, use thia mixture for makiux ... From The Boston Cooking-School Cook Book, 1896, page 523. | |
| Aunt Babette's Cook Book (1889) | Cafe a La Glace |
Take ten ounces of fresh-roasted and ground coffee. Pour eight cups of boiling water over it; cover quickly and put on the back of the stove, and add three-quarters of a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. | |
| The Picayune Creole Cook Book (1901) | Cafe au Lait |
Proceed in the same manner as in the making of “Café Noir,” allowing the usual quantity of boiling water to the amount of coffee used. When made, pour the coffee into ... From The Picayune Creole Cook Book, 1901, page 22. | |
| Fifty-Two Sunday Dinners (1913) | Cafe Noir |
To prepare after-dinner coffee, use twice the quantity of coffee or half the quantity of water, given in recipe for Boiled Coffee (see Page 30). This coffee may be ... From Fifty-Two Sunday Dinners, 1913, page 25. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cafe Parfait |
i quart of thick cream gill of black coffee ^ cup of powdered sugar Add the coffee and sugar to the cream, then whip the whole to a froth; as fast as the froth comes to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 470. | |
| The International Cook Book (1906) | Cafe" au Parfait |
1259. CREAM OF CAULIFLOWER Pick off the green leaves of a large head of sound white cauliflower. Drop it into three quarts boiling water for ten minutes; remove and ... From The International Cook Book, 1906, page 388. | |
| Rumford Complete Cook Book (1908) | Cafe* au |
lait 1 tablespoon of coffee to each cup. Grind the coffee finely, and prepare as in Filtered Coffee, using only half the quantity of water. filtered twice, pour off the ... From Rumford Complete Cook Book, 1908, page 234. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | CafI Frappe |
3 cups coffee Freeze to consistency of mush. Serve in frappe glasses with whipped cream on top. From Lowney's Cook Book, Illustrated in Colors, 1907, page 330. | |
| Housekeeping in Old Virginia (1879) | Caf£ au Lait |
1 cup German chiccory. 2 cups ground coffee. Pnt in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a ... From Housekeeping in Old Virginia, 1879, page 71. | |
| The Picayune Creole Cook Book (1901) | Café a la Oréole |
Travelers the world over unite in praise of Creole Coffee, or “Café a la Créole,” as they are fond of calling it. The Creole cuisiniéres succeeded far beyond even the ... From The Picayune Creole Cook Book, 1901, page 21. | |
| Mrs. Hale's New Cook Book (1857) | Cakes .—Break |
10 very fresh eggs into a pan, with lb. of sifted loaf sugar; set the pan in warm water, and whisk very briskly for a quarter of an or the is and warm; it out of the ... From Mrs. Hale's New Cook Book, 1857, page 395. | |
| The New England Cook Book (1905) | Cakes and Cakr-bakinc |
J 35 the sugar, spices, and; knead well, and to about half an inch thick; cut in strips, give each a twist, and them in plenty of lard to a rich yellow; sift sugar on when From The New England Cook Book, 1905, page 229. | |
| The National Cookery Book (1876) | Cakes Arts |
water, and on tablespoonful of powde red ginger, Mix all well together, and bake it in a greased pan two or three inches In depth. From The National Cookery Book, 1876, page 271. | |
| The Cook's Own Book (1832) | Cakes, Aniseed |
Put in an earthen pan and die yolks often eggs; stir them togetner with a wooden spoon for lialf an the whipped to a diick snow, and in the and mixed, add an ounce of ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cakes, Bonnet |
in pint of water, for ten minutes, a bit of cinnamon, and of lemon-peel; strain, and mix it with thrutable-spoonfuls of it over the fire for two or three minutes; add a ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cakes, Caraway |
(1) quarters of a pound of flour, half a pound of well rubbed it, a quarter of a pound of sifted loafsugar, and some caraway seeds; make into a stiff paste with a little ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Caraway |
(2) Mix half a pound of sifted loaf sugar with a pound of flour and a quarter of a pound of butter, add some caraway it stiff paste, with three well-beaten eggs, and ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Cheshire |
for half an hour the yolks of eight, and the of five eggs; add half a pound of pounded and loaf sugar, a quarter of a pound of dried and the peel of a small lemon; beat ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Cold Harbor |
one ounce of butter in as much milk warmed as will make fmr pound^ of flour into a stiff alvcit two pints may be required; add a of one egg a of mix it all it a let it ... From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cakes, Curd |
a of curds, ei;;lit e^s, leaving out fintr whites; and a flour; mix these well togetner, heat butter, in a frying-pan, drop them fry like From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cakes, Currant |
(1) two pounds of fine flour, one pound and a half of butter, the yolks of five or six one pound and a half of sugar, six spoonfuls of white wine, spoonfuls of caraway ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Currant |
(2) Take half a of cleaned and the same quantity of dried and a pound of pounded a of a of yolks, and three whites of eggs, both well beaten, and a little grated nutmeg ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Currant |
(3) Take six ounces of currants, the pounded loaf sugar, a little grated nutmeg, half a pound of of a pound of dried and sifted flour; nib the butter with the flour till ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Derby or Short |
Rub in with the hand one pound two pounds of sifted flour; put of currants, one pound of good moist s,i<;ar, and one egg; mix all a pint of milk: it out thin, and cut ... From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cakes, Heart |
your hand work a pound of butter to a cream, then put to it twelve egg.s, with only six <>t' the whites well-beaten, a pound of dried flour, a pound of silted sugar, ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cakes, Honey |
One pound and a half of dried and sifted of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orauge-peel ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cakes, Irish Seed |
to a of butter, and a quarter of a pint of rose water, putting in a tiilile-spooiiful of rose water at a time; by decrees, mix it u pound of sifted sugar, and then nine ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cakes, Short |
pound of fresh in as much milk a* u ill make a pound and a half of flour into a paste, it out about a quarter inch thick, and cut it into large round cakes. Do them in a ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cakes, Shrewsbury |
a pound of butter, and put it in a (tin, nib it is as as cream, take one pound of powdered sugar, a cinnamon and mace |xMindcd, and t yolks and whites together; nh your ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cakes, Spanish |
Rub, fine and smooth, one pound of butter with two pounds of flour, then add a pound of good brown sugar, rolled fin; mix all to- \\itli fi>iir the paste into -mall bits ... From The Cook's Own Book, 1832, page 85. | |
| The New England Cook Book (1905) | Cakes.—Mash |
thoroughly a lot of potatoes just; add a salt, butter and cream; fry brown on both sides, after making into little cakes. From The New England Cook Book, 1905, page 113. | |
| The New England Cook Book (1905) | Cakes.—One |
heaping teacupful of three-quarters teacupful of; one-quarter teacupful sweet milk; two eggs, well beaten; two teaspoonfuls cream soda, dissolved in hot water; use flour ... From The New England Cook Book, 1905, page 226. | |
| Mrs. Hale's New Cook Book (1857) | Cakes.—Rich |
cakes keep for a longer period ones; as water is not used in making the former, and sugar, of which they contain much, will not fer ment umess it be dissolved in water. ... From Mrs. Hale's New Cook Book, 1857, page 388. | |
| Mrs. Hale's New Cook Book (1857) | Cakes.—Rub |
ozs. into a pound of fine dry flour, and work it lightly into crumbs, three-quarters of a pound of sifted sugar, a dessertspoonful of pounded cinnamon, (or half as much ... From Mrs. Hale's New Cook Book, 1857, page 397. | |
| Camp Cookery (1910) | Cakes.—When |
is over, mix it half and half with flour, and proceed as with flapjacks. The batter is best mixed with the water in which the rice was boiled. Oatmeal, grits, or cold ... From Camp Cookery, 1910, page 132. | |
| The Cook's Own Book (1832) | Calf's Brains |
Cleanse two calves' brains, and stew them in stock with two or diree spoonfuls of vinegar, a bunch of parsley, scallions, a clove of cloves, divine, laurel, and basil; ... From The Cook's Own Book, 1832, page 86. | |
| Aunt Babette's Cook Book (1889) | Calf's Brains |
Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them., this will help to loosen all the skin and clotted ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 128. | |
| The Jewish Manual (1846) | Calf's Feet Stewed for Invalids |
Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and F continue stewing for three ... From The Jewish Manual, 1846, page 94. | |
| The Cook's Own Book (1832) | Calf's Head |
Widi a sharp knife cut all die meat entire the cut out the tongue, and the !>rains; all in cold water for two or tliree hours. Mince very small two of lean and one of ... From The Cook's Own Book, 1832, page 87. | |
| The Cook's Own Book (1832) | Calf's Head |
(3) Take as much as is required of not very strong veal, or l>cef stock, in which six onions have been boiled, brown a quarter of a pound of butter and it well with ... From The Cook's Own Book, 1832, page 248. | |
| Housekeeping in Old Virginia (1879) | Calf's Head |
Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of ... From Housekeeping in Old Virginia, 1879, page 175. | |
| The Appledore Cook Book (1872) | Calf's Head and Pluck |
-Take out the brains, and lay them in a dish of cold Scrape the head and wash, then lay in a tub of cold water two hours; then put into a pot with two gallons of cold ... From The Appledore Cook Book, 1872, page 59. | |
| The White House Cook Book (1887) | Calf's Head Boiled |
PUT the head into boiling water and let it remain about five minutes; take it out, hold it by the ear, and with the back of the knife scrape of: the hair (should it not ... From The White House Cook Book, 1887, page 153. | |
| Directions for Cookery, in Its Various Branches (1837) | Calf's Head Hashed |
Take a calf's head and a set of feet, and boil them until tender, having first removed the brains. Then cut the flesh off the head and feet in slices from the bone, and ... From Directions for Cookery, in Its Various Branches, 1837, page 103. | |
| The Cook's Own Book (1832) | Calf's Head, or Mock |
(1) Parboil a calf's head, take off the skin and cut it in bits about an inch and a half square, cut the fleshy parts in bits, take out the black part of the eyes, and ... From The Cook's Own Book, 1832, page 248. | |
| Mrs. Hale's New Cook Book (1857) | Calf's Head.—When the head |
is th? skin on, which many persons p-efer, the ear must he cut off close to it; require three-quarters of an hour oi upwards of additional boiling, and should be served ... From Mrs. Hale's New Cook Book, 1857, page 144. | |
| Common Sense in the Household (1871) | Calf's-Head |
in a Mould. Boil a calf's-head until tender, the day before you wish to use it. When perfectly cold, chop—not too small—and to taste Avith pepper, salt, mace, and the ... From Common Sense in the Household, 1871, page 121. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Calfs Head |
the head two hours together with the lights and feet, the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 23. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Calf’s Feet |
Boil about three hours in four quarts of water; then take out the large bones, split the feet, and lay them into a saucepan; shake in a little flour, two ounces of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 61. | |
| Mrs. Hale's New Cook Book (1857) | Calves' Feet and Milk.—Put |
into a jar 2 calves’ feet with a little lemon-peel, cinnamon, or mace, and equal quantities of milk and water to cover them; tie over closely, and set in a slack oven ... From Mrs. Hale's New Cook Book, 1857, page 446. | |
| The Boston Cooking-School Cook Book (1896) | Calves' Tongues |
Cook tongues until tender in boiling water to cover, with six slices carrot, two stalks celery, one onion stuck with six cloves, one-half teaspoon peppercorns and ... From The Boston Cooking-School Cook Book, 1896, page 262. | |
| Housekeeping in Old Virginia (1879) | Camphor Salve for Chapped Lips, Hands, etc |
Spermaceti, two drachms; white wax, two drachms; pulverized camphor, two drachms; washed lard, half an ounce; pure olive-oil, half an ounce. Melt in water-bath, and stir ... From Housekeeping in Old Virginia, 1879, page 520. | |
| Aunt Babette's Cook Book (1889) | Candied Cheeeies |
Boil a syrup of two pounds of cut loaf sugar and a cup of water; boil until thick enough to pull. Then remove to the side of the stove vintil it shows signs of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 443. | |
| Aunt Sammy's Radio Recipes (1927) | Candied Cranberries |
3 cups cranberries. | 2 cups water. Select large, firm cranberries. Make three small slits in each berry with the point of a penknife. Make a thin sirup by boiling the ... From Aunt Sammy's Radio Recipes, 1927, page 86. | |
| The Boston Cooking-School Cook Book (1896) | Candied Orange Peel |
Remove peel from four thin-skinned oranges in quarters. Cover with cold water, bring to boiling-point, and cook slowly until soft. Drain, remove white portion, using a ... From The Boston Cooking-School Cook Book, 1896, page 630. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Candied Orange Peel |
Remove peel from four thin-skinned oranges in quarters. to boiling-point, and cook slowly until soft. remove white portion by scraping with a spoon, and cut yellow ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 81. | |
| The White House Cook Book (1887) | Candied Oranges |
CANDIED orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion of one pound of sugar to one pint of water; let it ... From The White House Cook Book, 1887, page 494. | |
| The International Cook Book (1906) | Candied Oranges |
1116. PURE"E, CRECY Scrape and thoroughly wash six medium, very red fresh carrots, finely slice and place in a large saucepan with two sliced onions, two leeks and one ... From The International Cook Book, 1906, page 341. | |
| The Dixie Cook-Book (1883) | Canneed Strawberries |
Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound of berries, lay covers on lightly, stand them in a ... From The Dixie Cook-Book, 1883, page 129. | |
| Mrs. Beeton's Book of Household Management (1861) | Cannelons au Florador |
Ingredients. — £ a Ib. of nouille paste No. 2984, 4 ozs. of florador, 2 ozs. of grated cheese, i oz. of butter, i pint of milk, 2 slices of cooked ham or tongue, i egg, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cannep Berries |
Select those the skins of which have-not been broken, or the juice will darken the syrup; fill eans compactly, set in a kettle of Pe. ee cold water, with a cloth beneath ... From Buckeye Cookery and Practical Housekeeping, 1877, page 105. | |
| The Dixie Cook-Book (1883) | Cannep BERRIES |
Select those the skins of which have not been broken, or the juice will darken the syrup; fill cans compactly, set in a kettle of cold water, with a cloth beneath them, ... From The Dixie Cook-Book, 1883, page 126. | |
| The Dixie Cook-Book (1883) | Cannep Pine-APPLE |
Peel and slice, make syrup in proportion of two and a half pounds best white granulated sugar to nearly three pints of water; boil five minutes; skim or strain; add ... From The Dixie Cook-Book, 1883, page 128. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cannep Prne-ApPLe |
Peel and slice, make syrup in proportion of two and a half pounds best white granulated sugar to nearly three pints of water; boil five minutes; skim or strain; add ... From Buckeye Cookery and Practical Housekeeping, 1877, page 108. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cannep SAvusaGE OR TENDERLOIN |
Make the sausage in small cakes and fry until done, fill the can up with the cooked cakes, pour boiling lard over the top and seal the same as fruit. Cut the tenderloin ... From Buckeye Cookery and Practical Housekeeping, 1877, page 182. | |
| Manual for Army Cooks (1896) | Cannon Balls |
6 pounds flour. 3 pints molasses. 1i pounds suet. 1 pint water. Chop up the suet, mix with the flour, mix the molasses with the water, put the flour into a bowl, and ... From Manual for Army Cooks, 1896, page 171. | |
| The Dixie Cook-Book (1883) | Canpace Saap |
Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four ... From The Dixie Cook-Book, 1883, page 293. | |
| The Dixie Cook-Book (1883) | Canpy oF ANY FLavor |
Three and a half pounds refined sugar, one and a half pints water, one tea-epoon cream tartar; mix in a vessel large enough to hold the candy when expanded by the heat; ... From The Dixie Cook-Book, 1883, page 119. | |
| The International Cook Book (1906) | Cantaloup Surprise |
2373. PURE"E OF SORREL WITH PEAS Thoroughly wash and drain two quarts fresh sorrel, then slice them finely, place in a large saucepan with an ounce butter and cook on ... From The International Cook Book, 1906, page 733. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cantaloupe Frappe |
§ cup sherry wine. 2 large cantaloupes. 1 teaspoonful lemon juice. Dissolve over hot water and strain into cantaloupe pulp, of which there should be two cups. Add ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cantelope Mind |
Take one pound of rind, not quite mellow, and cut the outside carefully off; lay it in a bowl and sprinkle over it one teaspoonful of alum; cover it with water, and let ... From Mrs. Owen's Illinois Cook Book, 1871, page 345. | |
| The Boston Cooking-School Cook Book (1896) | Canton Snerbet |
4 cups water ^ lb. Canton ginger 1 cup sugar i^ cup orange juice Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, ... From The Boston Cooking-School Cook Book, 1896, page 507. | |
| The Dixie Cook-Book (1883) | Caow Cuow |
One peck of green tomatoes, half peck string beans, quarter peck small white onions, quarter pint green and red peppers mixed, two large heads cabbage, four tablespoons ... From The Dixie Cook-Book, 1883, page 261. | |
| Housekeeping in Old Virginia (1879) | Capitai. Caxe. {Delicious |
4 cupfuls of flour, after being sifted. 1 cupful of morning's milk. 6 eggs beaten light. 2 teaspoonfuls of cream tartar, sifted in the flour. 1 teaspoonful of soda ... From Housekeeping in Old Virginia, 1879, page 350. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cappace Saiap |
Two quarts finely-chopped cabbage, two level tablespoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four ... From Buckeye Cookery and Practical Housekeeping, 1877, page 256. | |
| The American Frugal Housewife (1829) | Caraway Cakes |
^ Take one pound of flour, three quarters of a pound ol sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup Oj|" caraway seed,—the ... From The American Frugal Housewife, 1829, page 81. | |
| Boston School Kitchen Text-Book (1887) | Carbo-hijdrates |
(Starch, Sugar, etc.). Other carbonaceous foods, called carbo-hydrates, are the starches found in beans, and vegetables, and the sugars found in the sap and juices of ... From Boston School Kitchen Text-Book, 1887, page 57. | |
| Boston School Kitchen Text-Book (1887) | Carbonaceous Foods |
Though the internal normal temperature of the body is only 98°, the amount of heat produced by the slow combustion going on in the body, as mentioned on page 19, is ... From Boston School Kitchen Text-Book, 1887, page 57. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Carbonachous Foods |
The first division of combustible compounds is called carbonaceous because they all contain carbon; or heat-producing, because by their burning they generate heat. They ... From Mrs. Lincoln's Boston Cook Book, 1884, page 474. | |
| The Boston Cooking-School Cook Book (1896) | Card Cakes |
j^ cup butter Jordan almonds 1 cup powdered sugar 1 tablespoon breakfast cocoa 2 eggs 2 tablespoons sugar 1 cup flour ^ teaspoon powdered cinnamon )^ teaspoon salt }^ ... From The Boston Cooking-School Cook Book, 1896, page 576. | |
| The Cook's Own Book (1832) | Cardoons, Spanish |
Cut lengdis of three inches, be careful not to use those which are hollow and tlic-in for half an into lukewarm writer to cleanse them from their slime; then dress them ... From The Cook's Own Book, 1832, page 90. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Care of the Pantry |
Neatness and order in your pantry will depend in great measure upon the way you clear your table. If you look upon the pantry as a dumping ground, then dirt and disorder ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 14. | |
| Housekeeping in Old Virginia (1879) | Carolina Small Hominy |
Wash and pick. Drain, and soak an hour in cold water. Drain again, and put in a saucepan, with one pint boiling water to one pint hominy. Boil till dry like rice. Eat ... From Housekeeping in Old Virginia, 1879, page 491. | |
| The Dixie Cook-Book (1883) | Caronina FLAPJACKS |
One quart boiling milk, two cups white Indian meal, one small cup flour, one table-spoon each butter and brown sugar, one teaspoon soda dissolved in hot milk, one ... From The Dixie Cook-Book, 1883, page 57. | |
| The Creole Cookery Book (1885) | Carrageen Moss |
To 1 quart of milk add 3 an ounce of moss; boil it till thick; strain it, and pour it into moulds; flavor it with anything you prefer. From The Creole Cookery Book, 1885, page 174. | |
| Mrs. Owen's Illinois Cook Book (1871) | carrie Hurst |
Six tablespoonsful white sugar, One tablespoonful corn starch. One pint sweet milk. Bake the crust first; beat the yelks and three tablespoonsful white sugar together; ... From Mrs. Owen's Illinois Cook Book, 1871, page 176. | |
| The Kansas Home Cook-Book (1874) | Carrie K. Lum |
One and one half cups of sugar, one cup of one half cup of milk, one soda, one teaspoon tartar, two cups half of this in two layers, and to that remaining, add From The Kansas Home Cook-Book, 1874, page 163. | |
| The Kansas Home Cook-Book (1874) | Carrie K. Lum |
For shells: One pint boiling water, melt in it one-fourth pound of butter and one-fourth of lard— stir. boiling put in three-fourths of a pound of flour; boil until a ... From The Kansas Home Cook-Book, 1874, page 187. | |
| La Cuisine Creole (1885) | Carrigeen Moss for Invalids |
Wash and pick a tablespoonful of Irish moss and put it into a tin cup; pour on it half a pint of boiling water, and set it on the coals for a short time; when it is all ... From La Cuisine Creole, 1885, page 240. | |
| The Cook's Own Book (1832) | Cassia Ratafia |
OF. a of cassia, a uf rheiiics. a ((iiarter of u of caaaia Icau.-, and half a drachm l>riii.-itin two flint, cut up leaves, and the cinnamon, infuse ingreditnta in lime ... From The Cook's Own Book, 1832, page 315. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Castor Oil |
To make it palatable to Children. —'Take the quantity of oil you propose for a dose, and boil it for a few minutes in an equal quantity of milk, and sweeten it with a ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 85. | |
| The Kansas Home Cook-Book (1874) | Cat! in |
or of macaroni in till tender, about twenty minutes; mix a dessertspoon of flour a tablespoon of add slowly a teacup half a teaspoon of mustard, the same of salt and ... From The Kansas Home Cook-Book, 1874, page 123. | |
| Gulf City Cook Book (1878) | Catean Pommes |
Boil in a pint of water one pound and a half of loaf-sugar, it becomes a rich Weigh two pounds of after they have been peeled, cored, and cut small; boil them in the ... From Gulf City Cook Book, 1878, page 201. | |
| The Cook's Own Book (1832) | Caudle, Cold |
a of when cold, add die yolk of an egg, die juice ofa small lemon, six sjxxmfuls of sweet wine, sugar to your taste, and one ounce of sirup of lemons. From The Cook's Own Book, 1832, page 91. | |
| The Dixie Cook-Book (1883) | Cawnep Pracues STEAMED |
To peel, place in a wire basket, to the handle of which a cord has been tied, let down into boiling water for a moment, then into cold water, and strip off the skin ... From The Dixie Cook-Book, 1883, page 127. | |
| Mrs. Hale's New Cook Book (1857) | CcJce .—Take |
fiutter and 1 lb. of sugar, and together with the yolks of 8 eggs; beat the w'hites separately; mix lb. of tea-cupful of wine-glassful of brandy and 1 of wine, ... From Mrs. Hale's New Cook Book, 1857, page 391. | |
| Housekeeping in Old Virginia (1879) | Ccmtaloupe Fickle |
Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three ... From Housekeeping in Old Virginia, 1879, page 296. | |
| Presbyterian Cook Book (1873) | Ceeam Nectar |
Three pounds of white sugar; two ounces of tartaric acid dissolved in one quart of soft water over night; of eggs, well to bottle and keep in a cool place. From Presbyterian Cook Book, 1873, page 153. | |
| Presbyterian Cook Book (1873) | Celeey Yinegae |
Pound two large spoonsful of celery seed fine; put it in a quart.bottle and fill up with sharp vinegar; it must be closely corked. The same steeped in brandy is nice for flavoring soups. From Presbyterian Cook Book, 1873, page 46. | |
| The White House Cook Book (1887) | Cement Cracks in Floor |
CRACKS in floors may be neatly but permanently filled by thoroughly soaking newspapers in paste made of half a pound of flour, three quarts of water and half a pound of ... From The White House Cook Book, 1887, page 601. | |
| Mrs. Beeton's Book of Household Management (1861) | Cement for China and Glass |
Dissolve i oz. of gum-mastic in a quantity of highly-rectified spirits of wine; then soften i oz. of isinglass in warm water, and, finally, dissolve it in rum or brandy, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | Cement for China and Glass |
To HALF a pint of milk put an equal quantity of vinegar in order to curdle it; then separate the curd from the whey and mix the whey with the whites of four or five ... From The White House Cook Book, 1887, page 598. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Centennial Drops |
White of one egg beaten to a stiff froth, quarter pound pulverized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with teaspoon about three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 99. | |
| The Dixie Cook-Book (1883) | Centennial Drops |
White of one egg beaten to a stiff froth, quarter pound pulverized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with tea-spoon about ... From The Dixie Cook-Book, 1883, page 119. | |
| The International Cook Book (1906) | Cepes, Bordelaise |
Sweetbreads en Cocotte (472) Roast Redhead Ducks, Currant Jelly (37) Neapolitan Ice Cream (381) Lady-Fingers (150) 2652. CONSOMME", DUBOURG Prepare a consomme* (No. 52), ... From The International Cook Book, 1906, page 830. | |
| The Boston Cooking-School Cook Book (1896) | Cereal with Fruit |
^ cup fine wheat breakfast food ^ cup cold water 2 cups boiling water 1^ lb. dates, stoned, and cut in pieces Mix cereal, salt, and cold water; add boiling water to ... From The Boston Cooking-School Cook Book, 1896, page 125. | |
| The International Cook Book (1906) | Cerealine Cakes |
395. GREEN OMELETTE Hash up together very finely three branches thoroughly washed parsley, same quantity very fresh watercress and the green part of a branch chervil, ... From The International Cook Book, 1906, page 129. | |
| The Picayune Creole Cook Book (1901) | Cerfeuil au Vinaigre |
1 Pint_of Dried or Fresh Chervil Leaves. 1 Quart of Best French Vinegar. Half fill a wide mouthed bottle with either fresh or dry Chervil leaves. Fill to the top’ with ... From The Picayune Creole Cook Book, 1901, page 362. | |
| The Picayune Creole Cook Book (1901) | Cervelles de Veau Frites |
Calves’ Brains. 1 Onion, 2 Sprigs of Parsley. 1 Bay Leaf. Plunge the brains into cold water to disgorge them of all bloouw and remove the fine skin and veins that ... From The Picayune Creole Cook Book, 1901, page 102. | |
| Bohemian-American Cook Book (1915) | Cesl'y |
perník. of of of molasses, of black two and a Then add two cups of flour, a teaspoon of of and of if desired. Bake rather and as follows: the two whites, pour them, ... From Bohemian-American Cook Book, 1915, page 270. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chafing Dish Delicacies |
The chafing dish is composed of the blazer and hotwater pan, set in a standard with a small lamp underneath. Some lamps have an electric attachment, but alcohol is the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 361. | |
| Larkin Housewives' Cook Book (1915) | Chafing-Dish Special |
Put two tablespoons butter in the chafing-dish, add one cup of Larkin Pork and Beans which have been mashed thoroughly through a sieve. Add gradually one cup of milk; ... From Larkin Housewives' Cook Book, 1915, page 39. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chafing-dislies Past and Present |
arranged that cooking can be done without other appliances. It consists of' four parts. th.&first is the blazer, or the pan in which the cooking is done; is provided ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 225. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapped Hands |
If the hands are washed in soft water with the best honey soap, and well rubbed dry with a soft towel, they will never chap. It is generally imperfect and careless ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Ix |
General observations on Gravies and Sauces, with directions in regard to the foundation or standard Sauces, See. Sauces and Gravies. — Until the end of the eighteenth ... From Mrs. Beeton's Book of Household Management, 1861, page 251. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Lvi |
The Cookery in Australia is of course English in character, while in the hotels the French cuisine plays a prominent part just as it does here. The various dishes which ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chapter V |
All green vegetables should be washed in cold water and cooked in boiling Salt may be added first or last according to preference. Allow one tablespoon to each quart of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 125. | |
| Camp Cookery (1910) | Chapter V |
THE main secrets of good meals in camp are to have a proper fire, good materials, and then to imprison in each dish, at the outset, its natural juice and characteristic ... From Camp Cookery, 1910, page 67. | |
| The Boston Cooking-School Cook Book (1896) | Chapter Xn |
MEAT is the name applied to the flesh of all animals used for food. Beef is the meat of steer, ox, or cow, and is the most nutritious and largely consumed of all animal ... From The Boston Cooking-School Cook Book, 1896, page 239. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xv |
693.— BLANQUETTE OF VEAL. (See Veal Stew.) 694.— BOUDINETTES OF VEAL. (Fr.— Boudinettes Ingredients. — 6 ozs. of lean cooked veal, 2 oz. of cooked lean ham or tongue, i ... From Mrs. Beeton's Book of Household Management, 1861, page 501. | |
| The Boston Cooking-School Cook Book (1896) | Chapter Xvi |
PORK is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take different names. The chine and spareribs, which correspond to the loin in ... From The Boston Cooking-School Cook Book, 1896, page 291. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xxx |
The time vegetables take to boil depends on their age. Young vegetables with tender fibres will, as a rule, cook in about 20 minutes, whereas those fully matured, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xxxv |
Salads. — Although lettuce frequently forms the foundation of salads composed of raw materials, there are few vegetables and edible plants that may not be used for the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Charte's"'b. Knox Cc |
■f: N is put up in two packages. No. 1 Plain Sparkling and No. 3 Sparkling Acidulated. The Plain Sparkling is the Yellow package, and is the original unflavored, ... From The Boston Cooking-School Cook Book, 1896, page 770. | |
| The Jewish Manual (1846) | Che Hair |
Au. stimulating lotions are injurious to the hair; it should be cut every two months: to clean it, there is nothing better than an egg beaten up to a froth, to be rubbed ... From The Jewish Manual, 1846, page 234. | |
| The Southern Cookbook (1912) | Cheap and Excellent Custards |
Boil three of new milk, with a bit of lemon-peel, of cinnamon, two or three bay leaves, and sweeten it. Meanwhile smooth a spoonful of rice flour into a cup of cold ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 67. | |
| The American Frugal Housewife (1829) | Cheap Custards |
One quart of milk, boiled; when boiling, add tliree table spoonfuls of ground rice, or rim tb^t i.s boiled, mixed smooth and in milk, and one egg beaten; give it one up, ... From The American Frugal Housewife, 1829, page 73. | |
| The American Frugal Housewife (1829) | Cheap Dye-stuffs |
general rules are necessary to be observed in coloring. The materials should be perfectly clean should be rinsed out in soft water; the article entirely wetted, or it ... From The American Frugal Housewife, 1829, page 46. | |
| Housekeeping in Old Virginia (1879) | Cheap Ginger Cakes |
3 pints of flour. 1 large spoonful of lard. 2 large spoonfuls of ginger. 1 dessertspoonful of soda in a pint of molasses. —Mrs, H. S, From Housekeeping in Old Virginia, 1879, page 371. | |
| Presbyterian Cook Book (1873) | Cheeey Coedial |
Mash and strain the cherries, and, to one gallon of juice put two pounds of sugar. Boil together, and add one half pint of spirits to a gallon. When cold, bottle. From Presbyterian Cook Book, 1873, page 153. | |
| The Southern Cookbook (1912) | Cherries in Brandy |
Weigh the finest molasses, cut off half the stalk, prick them with a new needle, and drop them into a jar or wide mouth three-quarters the weight of or white candy, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. | |
| The Picayune Creole Cook Book (1901) | Cherries, Etc |
Créme Fouettée, aux Pechés, auz Certses, etc. 1 Pint of Fruit, Peaches, or Cherries, or Bananas, or Pears, etc. Stone the peaches, and slice or cut them nicely, adding ... From The Picayune Creole Cook Book, 1901, page 283. | |
| Rumford Complete Cook Book (1908) | Cherries, Pears, Blackberries |
and other sweet varieties of fruits, use one pound of sugar to a quart of water. For the more acid fruits, such as currants, sour cherries, etc., use one pound of sugar ... From Rumford Complete Cook Book, 1908, page 200. | |
| The Cook's Own Book (1832) | Cherries, Sirup of |
The cherries f<r this purpose are the black sour and express the pan, where it place for twenty-four hours to clear: at the end of that time pour the gently into a add ... From The Cook's Own Book, 1832, page 316. | |
| The Southern Cookbook (1912) | Cherries, the Best Way |
To every five pounds of cherries stoned weigh one of sugar doubly refined. Put the fruit into the preserving pan with very little water, both make scalding hot, take the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 90. | |
| Common Sense in the Household (1871) | Cherry Bounce |
4 lbs. of sour and the same quantity of sweet cherries, 2^ lbs. white sugar. 1 gallon best whiskey. From Common Sense in the Household, 1871, page 501. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cherry Bounce |
Mix six pounds of morello cherries and six pounds of large black-heart cherries; put in a wooden bowl and mash them with a pestle to mash the stones; mix with the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 396. | |
| The White House Cook Book (1887) | Cherry Bounce |
To ONE gallon of wild cherries add enough good whisky to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking ... From The White House Cook Book, 1887, page 505. | |
| Directions for Cookery, in Its Various Branches (1837) | Cherry Bounce.—mix |
six pounds of ripe morellas and six pounds of large black heart cherries. Put them into a wooden bowl or tub, and with a pestle or mallet mash them so as to crack all ... From Directions for Cookery, in Its Various Branches, 1837, page 398. | |
| The Cook's Own Book (1832) | Cherry Brandy |
(2) sound morella and in layers in glass jars; strew powder-sugar between and cover them with brandy. the cherries have imbibed the brandy, pour in more, so as to keep ... From The Cook's Own Book, 1832, page 94. | |
| Aunt Babette's Cook Book (1889) | Cherry Brandy |
To one gallon of brandy allow two quarts of cherries. Mash and pound them until all the stones are broken, put in the brandy and add a pound of cut loaf sugar. Set in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 527. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cherry Chutney |
Get your cherries and seed them; to one gallon half dozen silver skin onions choped fine; first put the onions to cook in half gallon of vinegar, 10 minutes, then add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 42. | |
| Fifty-Two Sunday Dinners (1913) | Cherry Duff |
4 cups pitted cherries. 2 cups flour. 2cups sugar... 4 teaspoons baking powder 1 teaspoon lemon juice. 1 teaspoon salt. 1}4 tablespoons Cottolene. 34 cup milk or thin ... From Fifty-Two Sunday Dinners, 1913, page 92. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cherry Mousse |
To a pint of double cream add three tablespoons of best confectioner’s sugar, a cup of cherry juice and a drop or two of almond extract. Chill on ice, then whip until ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 160. | |
| Larkin Housewives' Cook Book (1915) | Cherry Olives |
Fill a quart jar with nice plump cherries, put one tablespoon Larkin Salt on top and fill jar with white-wine vinegar and seal up. Do not remove the stones. These are ... From Larkin Housewives' Cook Book, 1915, page 115. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cherry Souffle |
Moisten two tablespoons of flour with a little cold milk, then stir it smoothly into one pint of hot milk. Let it thicken over the fire, then set aside to get cool. Beat ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 178. | |
| Aunt Babette's Cook Book (1889) | Cherry Strudel |
Make a dough of one pint of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough on the table back and forth. To do ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 297. | |
| Aunt Babette's Cook Book (1889) | Cherry Syrup |
Mash and pound the cherries until the stones are all broken, then press through a cloth. Use a pound of sugar to a quart of juice; boil, skim and bottle. When, cold seal. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 527. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cherry Tapioca |
y<2, pounds of sour cherries the tapioca through several waters, then cover with cold water, and soak over In the morning, put it on the fire with one of boiling water, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 444. | |
| The Cook's Own Book (1832) | Ches of |
a fine oranges, and divide each into twelve pieces, all of; scrape off every particle of the white, without breaking the which contains the juice; when all are done, dip ... From The Cook's Own Book, 1832, page 334. | |
| The White House Cook Book (1887) | Chess Cakes |
PEEL and grate one cocoanut; boil one pound of sugar fifteen minutes in two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While ... From The White House Cook Book, 1887, page 377. | |
| The Kansas Home Cook-Book (1874) | Chester, Lawrence |
One teacup sweet milk, one egg, half cup butter or; two-thirds cup molasses, two flour, two of Indian meal, teaspoons baking powder, one cup raisins, one teaspoon ... From The Kansas Home Cook-Book, 1874, page 206. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Mixture |
Boil one quart French chestnuts shells, press through potato ricer; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. from molds and serve ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. | |
| The Boston Cooking-School Cook Book (1896) | Chestnut Purfee |
Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten with scalded milk, season with salt and pepper, and beat until light. ... From The Boston Cooking-School Cook Book, 1896, page 350. | |
| The Cook's Own Book (1832) | Chickens Chiringate |
oil" the feet, lx;at tile bre:ist bones of your chickens flat without breaking the skin, flour and fry them in butter; when of a nice brown take fat from tlie |xin, ... From The Cook's Own Book, 1832, page 95. | |
| The Boston Cooking-School Cook Book (1896) | Chickens' Livers en Brochette |
Cut each liver in four pieces. Alternate pieces of liver and pieces of thinly sliced bacon on skewers, allowing one liver and five pieces of bacon for each skewer. ... From The Boston Cooking-School Cook Book, 1896, page 442. | |
| The Boston Cooking-School Cook Book (1896) | Chickens' Livers with Curry |
Clean and separate livers. Dip in seasoned crumbs, egg, and crumbs, and saute in butter. Remove livers, and to fat in pan add two tablespoons butter, one-half tablespoon ... From The Boston Cooking-School Cook Book, 1896, page 310. | |
| Manual for Army Cooks (1896) | chile Con Carne." |
Beefsteak (round). 1 cup boiling water. 1 tablespoonful hot dripping. 2 large red peppers (dry). 2 tablespoonfuls rice. j pint boiling water. Salt, onions, flour. Cut ... From Manual for Army Cooks, 1896, page 190. | |
| The Boston Cooking-School Cook Book (1896) | Chili Con Carni |
Clean, Binge, and cut in pieces for serving, two young chickens. Season with salt and pepper, and saute in batter. Remove seeds and veins from eight red peppers, cover ... From The Boston Cooking-School Cook Book, 1896, page 302. | |
| The Appledore Cook Book (1872) | Chili Satiee |
Take nine large or eighteen small tomatoes, scald, peel, and chop, with two peppers and one large onion. Add one tablespoonful of salt, two of sugar, one teaspeonful ... From The Appledore Cook Book, 1872, page 212. | |
| Directions for Cookery, in Its Various Branches (1837) | Chilli Vinegar.—take |
a hundred red chillies or capsicums, fresh gathered; into small pieces and infuse them for a fortnight in a quart best vinegar, shaking the bottle every day. it. ... From Directions for Cookery, in Its Various Branches, 1837, page 182. | |
| The Cook's Own Book (1832) | China Chilo |
Mince a pint basin of undressed neck of mutton, or leg, and some of tlie fat; put two onions, a lettuce, a pint of green peas, a tea-spoonful of pepper, spoonfuls of ... From The Cook's Own Book, 1832, page 96. | |
| Chinese-Japanese Cook Book (1914) | Chinese Artichokes |
Six char quars; one teaspoonful of olive oil; one tablespoonful of Quong Sang Chong; two tablespoonfuls of syou; two tablespoonfuls of chopped parsley; yolks of two ... From Chinese-Japanese Cook Book, 1914, page 71. | |
| The Cook's Own Book (1832) | Chinese Temple |
Having boiled an ounce of double-refined sugar, with half an ounce of butter, and a little water, set it by till cold, and then adil to it an egg l'i-:iii-ii. thiii, ... From The Cook's Own Book, 1832, page 317. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chipped Pears |
4 pounds pears J pound Canton ginger Pare, core, and chip pears; wash lemons, remove seeds, and chop; add chopped ginger and sugar; cook very slowly four hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 352. | |
| Fifty-Two Sunday Dinners (1913) | Chive Butter |
Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne. ’ From Fifty-Two Sunday Dinners, 1913, page 169. | |
| The Dixie Cook-Book (1883) | CHocoLaTtE Biano-ManceE |
Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces ‘sweet chocolate grated, one quart sweet milk, one cup sugar; boil milk, ... From The Dixie Cook-Book, 1883, page 112. | |
| Mrs. Hale's New Cook Book (1857) | Chojjs.—Cut |
the green points of some young aspaiagus half-inch lengths, wash them well, drain and throw them plenty of boiling and they are quite tender, which may be in from ten to ... From Mrs. Hale's New Cook Book, 1857, page 229. | |
| The Picayune Creole Cook Book (1901) | Chopped Parsley |
The kidneys must, first of all, be perfectly fresh. Wash them well and slice them; cut into thin pieces of about three inches long and two inches wide. Run a wooden or ... From The Picayune Creole Cook Book, 1901, page 94. | |
| The Picayune Creole Cook Book (1901) | Chopped Parsley and Lettuce Leaves to |
The cut known as the “Porterhouse Steak” is unquestionably the best for broiling. The next in order is the sirloin, where there are always choice cuts, but the entire ... From The Picayune Creole Cook Book, 1901, page 87. | |
| Foods That Will Win the War and How to Cook Them (1918) | Chopped Peppers |
4 cup chopped peppers | 2 cups cooked meat To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Cook in greased ... From Foods That Will Win the War and How to Cook Them, 1918, page 117. | |
| The Picayune Creole Cook Book (1901) | Chou @ la Crime |
1 Head of Tender White Cabbage. Take a fine delicate head of white cabbage; cut it in quarters and soak in cold water for an hour. Then remove all the hard parts, and ... From The Picayune Creole Cook Book, 1901, page 213. | |
| The Picayune Creole Cook Book (1901) | Chou Bouillt |
A Fine Head of Green and White 1 Teaspoonful of Salt. 1 Red Pepper ‘od, 1 Teaspoonful of Chill Pepper. For boiling, select a fine head in which the green and white are ... From The Picayune Creole Cook Book, 1901, page 212. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chou Paste |
Put a saucepan with half a cup of butter and one cup of boiling water over the From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. | |
| The Picayune Creole Cook Book (1901) | Chouz-Fleur @ la Vinaigrette |
1 Large or 2 Medium-Sized Cauliflowers. Boil the cauliflower as above, and serve “& la Vinaigrette,” that ts, with vinegar, pepper and salt. This is a common and ... From The Picayune Creole Cook Book, 1901, page 215. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chow Chow |
1 medium-sized cauliflower 2 cups salt 12 green peppers 12 cucumbers (small) 1 teaspoon cayenne 2 cups small onions 2 quarts boiling water 3 tablespoons mustard Peel ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 358. | |
| The Woman Suffrage Cook Book (1886) | Chow-C |
One peck green tomatoes, two dozen onions, one quart green peppers, two cupfuls of sugar, handful of cloves, also of allspice; slice the tomatoes and onions, scatter ... From The Woman Suffrage Cook Book, 1886, page 61. | |
| The Picayune Creole Cook Book (1901) | Christmas, and adopting the Spanish |
custom, there were always grand balls on Twelfth Night; a king and a queen were chosen, and there were constant rounds of festivities, night after night, till the dawn ... From The Picayune Creole Cook Book, 1901, page 308. | |
| Common Sense in the Household (1871) | Ci'umble |
the into the boiled milk, sweeten, and when cool eno\igh, feed to the child with a spoon. Wheatex Grits, t^ 4 tablespoonfuls grits (cracked wheat) soaked in a little ... From Common Sense in the Household, 1871, page 526. | |
| The Picayune Creole Cook Book (1901) | Cinnamon and Allspice |
Boil a quart of pumpkin, cut into dice-shaped pieces, putting it on with just enough water to keep from burning, say about a quarter of a cupful. Let it stew slowly for ... From The Picayune Creole Cook Book, 1901, page 269. | |
| Housekeeping in Old Virginia (1879) | Cinnamon Cakes |
Six eggs, leaving out two yolks, which you will beat up with a little rose water, and, with a feather, spread on the cakes; then strew cinnamon and sugar on them, and ... From Housekeeping in Old Virginia, 1879, page 365. | |
| The Cook's Own Book (1832) | Cinnamon Dragees, Common |
Infuse a quarter of a pound of gum-dragon, in a< i!i:ic:h water;is will cover it; the next day put the infusion into a mortar, and it pestle, and the it is the whiter in ... From The Cook's Own Book, 1832, page 320. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cinnamon Water |
J ounce stick cinnamon Break cinnamon in small pieces, add water, and twenty minutes. Strain and serve hot or cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 371. | |
| The Picayune Creole Cook Book (1901) | Cinnamon, Nutmeg and Coriander Seed |
in Equal Proportions. Work the butter until it becomes very creamy, using a wooden spoon. Then add the sugar, working to a thick cream, and add the yolks of the eggs, ... From The Picayune Creole Cook Book, 1901, page 305. | |
| The Cook's Own Book (1832) | Citron Cheesecakes |
and when cold, mix with it two eggs well-beaten; then boil them together they become a curd. From The Cook's Own Book, 1832, page 98. | |
| Presbyterian Cook Book (1873) | Citron Melon |
Pare the melons; take out the seeds, and cut in squares half an inch thick; lay in salt and water one wash off and boil in strong ginger tea. Make a weak syrup of sugar ... From Presbyterian Cook Book, 1873, page 145. | |
| The Cook's Own Book (1832) | Citron Nelle |
For two of the brandy, take zestes or rinds of a dozen fine sound lem- *ons, two drachms of bruised cinnamon, 'an ounce of coriander, and two pounds of sugar, dissolved ... From The Cook's Own Book, 1832, page 321. | |
| The Cook's Own Book (1832) | Citron Ratafia |
or citrons very cut the small pieces, and put them into a jar, with three pints of brandy, and let inf.i.-e for three weeks; thdi add to tins a pound of sugar, Ixjiled ... From The Cook's Own Book, 1832, page 321. | |
| The Cook's Own Book (1832) | Citron, Candied |
Pare the citrons very thin and narrow, and throw them are faggots; the imo slices of any thickness yon think proper; takeout the inner part so as to the ring, an put the ... From The Cook's Own Book, 1832, page 320. | |
| The Cook's Own Book (1832) | Citron, Sirup of |
(2) Put tlie rinds of three citrons into an earthen vessel, and strain on to the mixture is of to fort boulet. basin in a large saucepan, half filled water, over the the ... From The Cook's Own Book, 1832, page 321. | |
| The Picayune Creole Cook Book (1901) | Citrouille a la Créole |
2 Pints of Pumpkin or Cashaw. 1 Teaspoonful of Ground Mace. 1 Teaspoonful of Ground Cloves. Cut the pumpkin into halves and then into quarters, and pare. Then cut it ... From The Picayune Creole Cook Book, 1901, page 238. | |
| Housekeeping in Old Virginia (1879) | Ckeam Cakes |
1 pint of cream (or milk). 2 6ggs, well beaten. Lump of butter size of an egg. From Housekeeping in Old Virginia, 1879, page 60. | |
| Housekeeping in Old Virginia (1879) | Ckeam Cakes |
Beat up one egg, add to it half a cupful sugar, half a cupfiJ flour, Tiiixing thoroughly. While this is being done, put on the fire half a pint milk; when it boils, stir ... From Housekeeping in Old Virginia, 1879, page 362. | |
| Common Sense in the Household (1871) | Ckeam Cakes. *^ |
1 pint cream and same quantity of milk, slightly sour 4 eggs, whites and yolks whipped separately. 1 teasjjoonful soda dissolved in boiling water. « Flour to make a good ... From Common Sense in the Household, 1871, page 305. | |
| Directions for Cookery, in Its Various Branches (1837) | Clarified Sugar Syrup |
eight pounds of the best double-refined and break it up or powder it. Have ready the whites of two eggs, beaten to a strong froth. Stir the white of egg gradually into ... From Directions for Cookery, in Its Various Branches, 1837, page 234. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Clarify Molasses |
Heat over the fire and pour in one pint of sweet milk to each gallon of molasses. The impurities rise in ecum to the top, which must be skimmed off before the boiling ... From Buckeye Cookery and Practical Housekeeping, 1877, page 335. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clean the |
feet and scrape them well. Soak them in water two or three hours, then wash and scrub well. the feet and crack in two or places. Put them into a stewpan and just cover ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 159. | |
| The House Servant's Directory (1827) | Cleaning Boots and Shoes |
As are wanted in a hurry, therefore you should always have them in readiness, if possible. In this operation, you should always have good brushes and good blacking. ... From The House Servant's Directory, 1827, page 25. | |
| The House Servant's Directory (1827) | Cleaning Polished Steel Grates |
These, and polished steel irons, are things that require great care and attention to keep them bright and free from rust; I therefore shall give you some instructions ... From The House Servant's Directory, 1827, page 36. | |
| Common Sense in the Household (1871) | Cleaning Pots, Kettles, and Tins |
Boil a double handful of hay or grass in a new iron pot, before attempting to cook with it; scrub out with soap and sand; then set on full of fair water, and let it boil ... From Common Sense in the Household, 1871, page 528. | |
| The White House Cook Book (1887) | Cleaning Sinks |
To PURIFY greasy sinks and pipes, pour down a pailful of boiling water in which three or four pounds of washing soda have been dissolved. A disinfectant is prepared in ... From The White House Cook Book, 1887, page 599. | |
| Presbyterian Cook Book (1873) | Cleansing Fluid |
Two drachms of chloroform; one half ounce of sal one half ounce of alcohol; two ounces of white castile soap; two and one half ounces of aqua ammonia; cut the soap fine ... From Presbyterian Cook Book, 1873, page 168. | |
| The Good Housekeeper (1841) | Clear Apples |
Boil half a pound of loaf sugar in a pint of water; take off the scum, and put in some large apples, pared, cored and cut into quarters, with the peel and juice of a ... From The Good Housekeeper, 1841, page 93. | |
| The Dixie Cook-Book (1883) | Clearing the Table |
Gather up the fragments that nothing be lost or wasted. When each meal is over, if you do not have a crumb-cloth under the table, which, when the chairs are removed, can ... From The Dixie Cook-Book, 1883, page 477. | |
| The Cook's Own Book (1832) | Cloves, Sirup of |
Put a quarter of a pound of cloves, and a quart of boiling slew-pan, cover it l'il them gently for half an hour; drain the to a pint of the liquor pounds of sugar; ... From The Cook's Own Book, 1832, page 321. | |
| Larkin Housewives' Cook Book (1915) | Cme-hmi |
pounds brown sugar. all together one houi-, theil add:. Eight quarts ripe tomatoes, three heads finely chopped celety; one pint horseradish, boil another fifteen ... From Larkin Housewives' Cook Book, 1915, page 117. | |
| The Kansas Home Cook-Book (1874) | Coates, Kansas |
Take three v/hite potatoes, pare and grate, mix with one tablespoonful of one teacup of light brown spoonful of on a handful of hops in two quarts of water; there are ... From The Kansas Home Cook-Book, 1874, page 17. | |
| The Kansas Home Cook-Book (1874) | Cobb, Wyandotte |
One pound mealy sweet potatoes, (fine yellow ones of fourths cup of white sugar, one tablespoon cinnamon, one teaspoon nutmeg, four eggs, and one lemon, juice and From The Kansas Home Cook-Book, 1874, page 189. | |
| Presbyterian Cook Book (1873) | Cobn Beead |
of sour milk; one teaspoonful of saleratus; one pint of corn meal; two tablespoonsful of sugar, and one of melted butter. Bake in shallow pans. From Presbyterian Cook Book, 1873, page 103. | |
| The National Cookery Book (1876) | Coc Oanut Pi Dding |
Cut up and wash one nut; grate as much as will make half a pound. Beat the yolks of six eggs very light; beat in half a pound of powdered loaf sugar, then the grated ... From The National Cookery Book, 1876, page 211. | |
| The Boston Cooking-School Cook Book (1896) | Cochin, and African |
Cinnamon is the ground inner bark of Cinnamomum zeylanicum, principally grown in Ceylon. The cinnamon of commerce (cassia) is the powdered bark of different species of ... From The Boston Cooking-School Cook Book, 1896, page 39. | |
| The Cook's Own Book (1832) | Cochineal Prepared |
an ounce of cochineal to a very fine powder, pound also an ounce of cream of tartar, and two drachms of alum; put these ingredients it boils take it the let it oft' into ... From The Cook's Own Book, 1832, page 98. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Balis |
Wet two pounds of sugar with the milk of a cocoanut. Boil COCOANUT DKOPS — WINE. 461 and stir till it begins to granulate. Then stir in the cocoanut grated fine. Boil a ... From Housekeeping in Old Virginia, 1879, page 468. | |
| La Cuisine Creole (1885) | Cocoanut Cakes |
Grate a cocoanut, place it in a skillet over the fire, and stir until it is as dry as flour. Beat one cup of sugar and the white of an egg to a froth. Mix well, and make ... From La Cuisine Creole, 1885, page 167. | |
| La Cuisine Creole (1885) | Cocoanut Cakes |
Take a cocoanut, pare it and grate half a pound; allow the same quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of water, place it on the fire; when the ... From La Cuisine Creole, 1885, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Cakes I |
% lb. fresh grated cocoanut 6 ozs. sugar and glucose, Whites \% eggs using one mixing-spoon glucose From The Boston Cooking-School Cook Book, 1896, page 617. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Cakes II |
1 lb. fresh grated cocoanut % lb. sugar Cook, shape, and bake same as Cocoanut Cakes I. From The Boston Cooking-School Cook Book, 1896, page 617. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cocoanut Cakes. |
The grated meat of two cocoanuts, their weight in loaf sugar, one cup of flour, and whites of two eggs. Shape into balls, and bake twenty minutes. From Mrs. Lincoln's Boston Cook Book, 1884, page 408. | |
| Presbyterian Cook Book (1873) | Cocoanut Caxdy |
Two pounds of coffee sugar to one cocoanut: dissolve sugar in the milk of the nut: then let it come to a boil and add the grated meat. Boil until tender; then pour out ... From Presbyterian Cook Book, 1873, page 99. | |
| Jewish Cookery Book, on Principles of Economy (1871) | COCOANUT CHEESECAKES.—Take the milk and |
grate the cocoanut without the brown skin, put it with its weight of white sugar into a saucepan, perfectly clean and tinned; keep gently stirring it until it is tender; ... From Jewish Cookery Book, on Principles of Economy, 1871, page 110. | |
| Common Sense in the Household (1871) | Cocoanut Cones |
4 " grated cocoanut. Whites of 5 eggs. Whip the eggs as for icing, adding the sugar as you go on, until it will stand alone, then beat in the cocoanut. Mould the mixture ... From Common Sense in the Household, 1871, page 318. | |
| Aunt Babette's Cook Book (1889) | Cocoanut Cones |
Whip the whites of five eggs to a Very stiff froth and add gradually the whole of one pound of pulverized sugar and one teaspoonful of arrowroot; last, a fresh-grated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 440. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Drops |
The white part of a grated cocoanut, whites of four eggs well beaten, one-half pound sifted white sugar. Flavor with rose water or lemon. Mix all as thick as can be ... From Housekeeping in Old Virginia, 1879, page 469. | |
| La Cuisine Creole (1885) | Cocoanut Drops |
Take a grated cocoanut, the beaten whites of four eggs, and half a pound of white sugar; flavor, mix, and bake on paper in drops. From La Cuisine Creole, 1885, page 168. | |
| The Creole Cookery Book (1885) | Cocoanut Drops |
Twelve eggs to 5 cocoanuts; grate the nuts fine, and dry it in a moderate oven; beat up the whites of the eggs; then add the sugar, allowing 1 cup to 2 of the cocvanuts, ... From The Creole Cookery Book, 1885, page 237. | |
| The Creole Cookery Book (1885) | Cocoanut Drops |
One lb. of grated cocoanut, 4 lb. of white powdered sugar, whites of 6 eggs, beaten to a stiff froth; drop in buttered pans and bake. From The Creole Cookery Book, 1885, page 238. | |
| Larkin Housewives' Cook Book (1915) | Cocoanut Marguerites |
Boil one cup sugar with one-half cup water until it spins a thread, drop in six marshmallows cut Pour the mixture gradually upon the whites of two eggs which have been ... From Larkin Housewives' Cook Book, 1915, page 78. | |
| Common Sense in the Household (1871) | Cocoanut-Cakes |
1 cocoanut, carefully skinned and grated. Milk of the same. As much water as you have cocoanut milk. Whites of three eggs. Dissolve one pound in the milk and water. Stew ... From Common Sense in the Household, 1871, page 318. | |
| The New England Cook Book (1905) | Cocoanut.—A |
of oranges sliced, then sugar, then a layer of; then another of oranges, and so on until the dish is full. is by many known as Ambrosia. Sliced Peaches.—Peel and slice ... From The New England Cook Book, 1905, page 251. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Coddled Apples |
Peel the apples, leaving the stems on, and put as many as will stand into the preserving kettle or saucepan; put in a little water, and let them boil until they are ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 146. | |
| The White House Cook Book (1887) | Codfish a La Mode |
PICK up a teacupful of salt codfish very fine and freshen— the desiccated is nice to use; two cups mashed potatoes, one pint cream or milk, two well-beaten eggs, half a ... From The White House Cook Book, 1887, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Codfish Balls |
2 cups of picked codfish (salt) 2 cups of mashed potatoes y cup of cream ^ of a teaspoonful of pepper Pick the codfish into small pieces it in cold water for half an ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 62. | |
| The White House Cook Book (1887) | Codfish Balls |
TAKE a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the ... From The White House Cook Book, 1887, page 79. | |
| Mrs. Owen's Illinois Cook Book (1871) | Codfish Helish |
Sliver the codfish fine, pour on boiling water till it is freshened; then off water, add butter, pepper, and heat it a few minutes on the stove, but do not let it fry. From Mrs. Owen's Illinois Cook Book, 1871, page 51. | |
| Presbyterian Cook Book (1873) | Coen Batter Cakes |
Mix two pails buttermilk with one of sweet milk; one egg: one handful of wheat flour; a little salt; one teaspoonful of soda, and as much corn meal as is needed to make a batter. From Presbyterian Cook Book, 1873, page 110. | |
| Presbyterian Cook Book (1873) | Coen Stakch Blanc Mange |
Four tablespoonsful of corn starch dissolved in a little milk' Put one quart of milk on the stove, and, when boiling, stir the starch it; add a lump of the of a hickory-nut; From Presbyterian Cook Book, 1873, page 89. | |
| Common Sense in the Household (1871) | Coievron Sense |
lisk tlie rest. Do not let them lie in the pan an instant aftei they are done. Serve dry, and let the dish be warm. A chafing-dish is best. From Common Sense in the Household, 1871, page 74. | |
| Common Sense in the Household (1871) | Coitllsion Sense |
Put the sago in tlie water while cold, and warm hy Betting in a saucepan of boiling water. Stir often, and lei it soften and heat for one honr. Then boil ten minutes, ... From Common Sense in the Household, 1871, page 512. | |
| Common Sense in the Household (1871) | Cojiilon Sexse |
ley, and a teasi^oonful Worcestersliire Stew again steadily, not fast, for half an hour longer, when put in a table-spoonful of butter, two of browned flour—wet wita a ... From Common Sense in the Household, 1871, page 126. | |
| Gulf City Cook Book (1878) | Coker's Furniture Polish |
Twenty one ounces of alcohol, one ounce of oxalic acid, two of gum shellac, fourteen of linseed-oil. two ounces of white resin, two ounces of gum benzine. the gums and ... From Gulf City Cook Book, 1878, page 295. | |
| Bohemian-American Cook Book (1915) | Col'oladove |
špalíky. Boil together two cups of of cream or milk, a tablespoon of butter, and two ounces of chocolate, about ten minutes over a quick fire. add a teaspoon of vanilla ... From Bohemian-American Cook Book, 1915, page 281. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Cold Custards |
A quart ofnew milk, and half a pint of cream, mixed. A large glass of white wine. A nutmeg. Mix together the milk, cream, and sugar. the wine the mixture into your ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 46. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cold Dessekts |
sugar; over these pour two tablespoons of sherry and one teaspoon of rum. Allow this to stand on the ice half an hour, then fill each half of the orange with fillip. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 114. | |
| Gulf City Cook Book (1878) | Cold Icing.—no |
of three eggs; partially beaten stir in one pound of powdered sugar, and juice of one lemon; then beat till white and thick. tops of ca^kes rub them slightly with flour. ... From Gulf City Cook Book, 1878, page 151. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cold Marinade |
A bouquet of sweet herbs, the juice of half a lemon, two table-spoonfuls of oil, six of vinegar, one of onion a speck of cayenne, one of one-fourth of a teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 238. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cold Starch for Linen |
There is economy in stiffening the collars and wristbands of shirts with unboiled starch. Take as much of the best raw starch as will fill half a common tumbler, or a ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 72. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold Sweets |
2064.— ALMOND CUSTARD. Ingredients. — i tables poonful of finely-chopped almonds, almondessence, £ an oz. of potato flour, 4 ozs. of sugar, 4 yolks of eggs, 3 sheets or ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold-water Starch |
Mix the starch to a smooth cream with cold water, then add borax dissolved in boiling water in the proportion of a dessertspoonful to a teacupful of starch. From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Cold.—Take |
lb. of it every particle of skin, fat, or sinew, rasp or divide it very small pieces; it into a jar, and pour a quart of boiling water upon it; plunge the jar i.ettle. ... From Mrs. Hale's New Cook Book, 1857, page 449. | |
| The White House Cook Book (1887) | Colds and Hoarseness |
BORAX has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour ... From The White House Cook Book, 1887, page 567. | |
| Mrs. Hale's New Cook Book (1857) | Collops .—Make |
a little brown thickening with about an ounce and a half of butter, and a dessert-spoon ful it begins to be colored, shake lightly into it a large teaspoonful of finely ... From Mrs. Hale's New Cook Book, 1857, page 119. | |
| The Cook's Own Book (1832) | Collops, Scotch |
Cut cutlets (taken the fry thf-in in a hoilin<; till of a light brown color. Drain them dry, into a stewpan. add eullis. Mewed mushrooms, some blanched morels, pieces of ... From The Cook's Own Book, 1832, page 100. | |
| The Good Housekeeper (1841) | Colored Dresses |
Turn the inner side out, and wash them in cold water, in which a little boiled soap is well mixed; rinse them well in clean cold water, and the last time with a little ... From The Good Housekeeper, 1841, page 120. | |
| Mrs. Hale's New Cook Book (1857) | Colored Dresses .—Tmn |
the inner side out, and wa.sh them in cold water, in which a little boiled soap is well mixed; rinse them well in clean cold water, and the last time with a salt in the ... From Mrs. Hale's New Cook Book, 1857, page 479. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Colored Silks |
Spots of common or durable ink, can be removed by saturating them with lemon juice and salt in summer, and keeping them where the sun shine on them several hours. Rub ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 120. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Colorings for Jellies, Ices, or Oakes.—/for |
Red—Boil very slowly for half an hour fifteen grains of powdered cochineal and a drachm and a half of cream of tartar, in half a pint of water, add a piece of alum the ... From Jewish Cookery Book, on Principles of Economy, 1871, page 118. | |
| Directions for Cookery, in Its Various Branches (1837) | Colouring for Confectionary |
RED.—Take twenty grains of cochineal, and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone, and boil them with a ... From Directions for Cookery, in Its Various Branches, 1837, page 335. | |
| The Epicurean (1894) | Colstf-ectiolsrery |
10-45 could then be imitated by thin sheets of mica or gelatine, and the base of gum paste covered with royal icing (No. 101). Or, the ambitious workman can imitate with ... From The Epicurean, 1894, page 900. | |
| The National Cookery Book (1876) | CoLtp Fartna Puppine |
Melt two ounces tter with three tablespoonfuls of farir then boil one ai m ind add to it the but und fa as cK 1ush. | it cool. ther ld tables Is 1 the rind of one | B ... From The National Cookery Book, 1876, page 220. | |
| The Appledore Cook Book (1872) | Com Dodgers |
, Take three teacups of Indian meal, one teaspoonful of Bait, one tablespoonful of sugar, and pour on boiling water enough to wet it; then make into small flat cakes ... From The Appledore Cook Book, 1872, page 91. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Com Meal Gruel |
2 tablespoons corn meal Mix corn meal, salt and milk; add boiling -water and cook in double boiler t-w-o hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 375. | |
| War Economy in Food (1917) | Combinations of |
% barley flour, % corn flour, and Vs wheat flour, or 14 rye meal, l^ ct)rn meal, and 14 wheat flour have been found satisfactory. 2 cups corn meal. From War Economy in Food, 1917, page 23. | |
| Common Sense in the Household (1871) | Comivioit Sense |
Beat the eggs very light, yolks and whites separately; melt the shortening, sift the cream-tartar into the add the whites the last tiling. From Common Sense in the Household, 1871, page 286. | |
| Housekeeping in Old Virginia (1879) | Common Bottle Wax |
Rosin, eighteen ounces; shellac, one ounce; beeswax, two ounces. Melt together and color to suit the fancy. — Dr. E. A. a From Housekeeping in Old Virginia, 1879, page 518. | |
| The American Frugal Housewife (1829) | Common Cakes |
Jn all cakes where butter or eggs are used, the should be very faithfully rubbed the flour, and the eggs beat to a foam, before the ingredients are mixed From The American Frugal Housewife, 1829, page 78. | |
| The American Frugal Housewife (1829) | Common Cooking |
It is necessary to be very careful of fresh meat in the summer season. The moment it is brought into the house, carefully covered from the flies, and put in the coldest ... From The American Frugal Housewife, 1829, page 55. | |
| Common Sense in the Household (1871) | Common Sekse |
1 teaspoonful vanilla, or other essence. 1 heaping cup of sugar. A pinch of salt. Soak the tapioca in the water five hours. Let the milk come to a boil; add the tapioca, ... From Common Sense in the Household, 1871, page 430. | |
| Ryzon Baking Book (1916) | Comparative Economy of Ryzon |
T its price Ryzon is less expensive to use than other baking powders sold at less per pound. You buy baking powder by the pound, but it is generally used by measurement. ... From Ryzon Baking Book, 1916, page 12. | |
| The House Servant's Directory (1827) | Compiled Ror the Use Op House Servants |
Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain ft small family, besides causing the mistress of the ... From The House Servant's Directory, 1827, page 179. | |
| The White House Cook Book (1887) | Complexion Wash |
PUT in a vial one drachm of benzoin gum in powder, one drachm nutmeg oil, six drops of orange-blossom tea, or apple blossoms put in half pint of rain-water and boiled ... From The White House Cook Book, 1887, page 622. | |
| The Picayune Creole Cook Book (1901) | Compote de Cerisce |
1 Quart of Cherries. Pound of Sugar, To one pound of stoned cherries allow the above amount of sugar. Put the sugar and water into a saucepan, and when it makes a syrup ... From The Picayune Creole Cook Book, 1901, page 258. | |
| The Picayune Creole Cook Book (1901) | Compote de Coco |
1 Cocoanut. The Juice of 1 Lemon. 1 Pound of Fine White Loaf Sugar. Divide the cocoanut into quarters. Peel off all the brown skin, and then soak the clean, white pieces ... From The Picayune Creole Cook Book, 1901, page 258. | |
| The Picayune Creole Cook Book (1901) | Compote de Figues |
1 Quart of Figs. % Cup of Water. Use figs that are not quite ripe. Break off the stalks, and prick them all over, and let them simmer in a syrup, as above. Then proceed ... From The Picayune Creole Cook Book, 1901, page 259. | |
| The Picayune Creole Cook Book (1901) | Compote de Fraises |
1 Quart of Strawberries. % Pound of Select fine strawberries, but not too ripe. Wash them in cold water, and drain through a sieve. Boil the sugar, and add the berries ... From The Picayune Creole Cook Book, 1901, page 261. | |
| The Picayune Creole Cook Book (1901) | Compote de Framboises |
1 Quart of Raspberries. % Pound of Select fine Raspberries, but not too ripe. Wash them in cold water, and drain through a sieve. Boil the sugar, and add the berries, ... From The Picayune Creole Cook Book, 1901, page 261. | |
| The Picayune Creole Cook Book (1901) | Compote de Grenades |
1 Dozen Pomegranates. 1 Tablespoonful of Orange Juice. Cut a circle the size of a fivecent piece out of the peel of the pomegranate, using a sharp-pointed knife. Then ... From The Picayune Creole Cook Book, 1901, page 261. | |
| The Picayune Creole Cook Book (1901) | Compote de Groseilcs |
1 Quart of Currants. % Pound of Sugar. Select nice berries and pick clean and wash well in cold water and drain them through a sieve. Boil the sugar and add the berries. ... From The Picayune Creole Cook Book, 1901, page 259. | |
| The Picayune Creole Cook Book (1901) | Compote de Mares |
1 Pound of Blackberries. % a Cup of Water. Select fing berries, but not too ripe. Wash them in cold water, and drain through a sieve. Boil the sugar and water, add the ... From The Picayune Creole Cook Book, 1901, page 258. | |
| The Picayune Creole Cook Book (1901) | Compote de Pommes |
1 Dozen Apples. 1 Pound of Sugar. Pare the apples, cut them in quarters, cut out the cores, and pierce them several times, to drain the juice. Boil six cored apples in ... From The Picayune Creole Cook Book, 1901, page 257. | |
| Mrs. Beeton's Book of Household Management (1861) | Compote de Pommes a la Creme |
Ingredients. — i Ib. of sour cooking apples, 4 ozs. of loaf sugar, i oz. of vanilla sugar, £ a pint of cream, £ a pint of milk, 2 cloves, the thinly-cut rind of £ a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Compote de Pruncauz |
1 Pound of Prunes. % Pound of Sugar. Soak the prunes over night in cold water, and drain. Put them into a saucepan with water, cover the saucepan, and let them boil over ... From The Picayune Creole Cook Book, 1901, page 261. | |
| The Virginia House-Wife (1824) | Compote of Apples |
Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon, and ... From The Virginia House-Wife, 1824, page 170. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Compote of Greengages |
Boil six ounces of sugar and one pint of water together for one-quarter of an hour. Skim well, put in one and onehalf pounds of greengages, and simmer very gently for ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 114. | |
| Aunt Babette's Cook Book (1889) | Compote of Kaspbeeeies |
Make a syrup of half a jjound of sugar and half a cup of water, put in to it one quart of berries which have been carefully picked and washed. Boil up once. Serve cold. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 315. | |
| The Picayune Creole Cook Book (1901) | Compote of Oranges |
Compote d’Oranges. 1 Dozen Louisiana Oranges. 1 Pound of Sugar. The Juice of Half a Lemon. Peel the oranges, and cut them into halves crosswise, and take out the seeds ... From The Picayune Creole Cook Book, 1901, page 259. | |
| The National Cookery Book (1876) | Compote of Peaches |
Blanch the Pp aches in boiling water, and when soft. tak« ther out on a strainer and put them into cold water Make a sy! ip of juartel! of a pound of sugar to half a ... From The National Cookery Book, 1876, page 320. | |
| Aunt Babette's Cook Book (1889) | Compote of Peaches |
Pare the fruit, leaving it whole, and put on to boil in a porcelain-lined kettle, with a little CEEAMS, CUSTARDS, ETC. 263 sweetened water. Add a few cloves (remove the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. | |
| The Picayune Creole Cook Book (1901) | Compote of Peaches |
Compote de Péches. 1 Dozen Peaches. 1 Pound of Sugar. Take well-grown, somewhat ‘unripe peaches. Then cut them in two, and take out the stones. Put the peaches into ... From The Picayune Creole Cook Book, 1901, page 260. | |
| Aunt Babette's Cook Book (1889) | Compote of Pears. •« " ' ^ ' '' " |
It is not necessary to take a fii>e.,quarlityo^i pears for this purpose. »ivPare the fruit, leavlttg" on the stems, and stew in sugar and a very little water. Flavor ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. | |
| The Picayune Creole Cook Book (1901) | Compote of Pincapple |
Compote d@’Ananas. 1 Pineapple. % Pound of Sugar. Peel the pineapple and cut in slices, very thin. Put it into a syrup made of half a pound of sugar, and let it boil up ... From The Picayune Creole Cook Book, 1901, page 260. | |
| Mrs. Hale's New Cook Book (1857) | Compote of Spring Fruit.—(Rhubarb.)—Take |
of the stalks after they are pared, and cut them into short lengths, have ready a quarter-pint of water gently for 10 min utes with 5 ounces of sugar, or with 6, should ... From Mrs. Hale's New Cook Book, 1857, page 377. | |
| The Picayune Creole Cook Book (1901) | Compote of Whole Oranges |
Compote d'Oranges Entiéres 1 Dozen Louisiana Oranges. Boil the oranges, with their peel, gently in water for twenty minutes. Turn the oranges very thinly and spirally, ... From The Picayune Creole Cook Book, 1901, page 260. | |
| The Dixie Cook-Book (1883) | ComPporEe OF PEARS |
Pare and quarter eight nice pears, and put in a porcelain saucepan with water enough to cook; put on lid, and cook fruit until tender, then remove to a platter; make a ... From The Dixie Cook-Book, 1883, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Comsrvation Pre |
Fill a bottom crust with ripe grapes or cranberries, sweeten well and dredge over it a little flour; when baked, pour over it a spongebatter made as follows: Three eggs, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 191. | |
| Housekeeping in Old Virginia (1879) | Concentrated Lye Soap |
All fat and grease from the kitchen should be carefully saved, and should be made into soap before accumulating and becoming offensive. Boil for six hours ten gallons of ... From Housekeeping in Old Virginia, 1879, page 512. | |
| The Epicurean (1894) | Conclusion of the Dinner |
It is now time for the hostess to bow, push back her chair and prepare to rise, this being a signal for the ladies to retire; after they have returned to the ... From The Epicurean, 1894, page 24. | |
| The National Cookery Book (1876) | CONCORD Frozen Puncu |
jueeze the juice of six lemons into thre¢ quarts of water: t “quarters of a pound of sugar: beat th hit ’, ry light, and stir them j the th lemonade; then add a ... From The National Cookery Book, 1876, page 257. | |
| The Boston Cooking-School Cook Book (1896) | Confectioners' Frosting |
2 tablespoons boiling water Confectioners' sugar or cream Flavoring To liquid add enough sifted sugar to make of right con* Bistency to spread; then add flavoring. Fresh ... From The Boston Cooking-School Cook Book, 1896, page 607. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Confectioners' Frosting No |
1 cup confectioners' sugar 1 teaspoon flavoring extract J teaspoon lemon juice Mix ingredients and beat until thick. From Lowney's Cook Book, Illustrated in Colors, 1907, page 306. | |
| Gulf City Cook Book (1878) | Confederate Puddfng |
Eub thoroughly into* four tea-cupfuls of sifted one ea-cupful of suet shredded and chopped fine, one tea-cupful of raisins seeded and chopped, the same quantity of ... From Gulf City Cook Book, 1878, page 162. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Conn Breap |
Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one tea-spoon salt, one table-spoon sugar and three eggs; have the stove very hot, and do ... From Buckeye Cookery and Practical Housekeeping, 1877, page 22. | |
| The Picayune Creole Cook Book (1901) | Conserve de Coings |
To Every Pound of Fruit 1 Pound of Pare the ripe quinces, and then cut them into slices or rings. Weigh them and put them into the preserving kettle and cover with ... From The Picayune Creole Cook Book, 1901, page 347. | |
| The Picayune Creole Cook Book (1901) | Conserve de Violettes |
2 Ounces of Freshly-Gathered Violet Petals, This conserve is made by pounding two ounces of freshly-gathered violet petals, with great care, into a paste, after steeping ... From The Picayune Creole Cook Book, 1901, page 345. | |
| The Cook's Own Book (1832) | Conserve of Four |
Take strawberries, currants, cherries, and raspberries, of each a quarter of a pound, and three pounds of Bruise your fruit, and having strained off the juice, put it in ... From The Cook's Own Book, 1832, page 322. | |
| The Picayune Creole Cook Book (1901) | Conserves de Petites Oranges |
To Every Pound of Oranges 1 Pound of Take small, green, sweet oranges. and pierce them several times with a penknife till very soft. Let them stand for three days in ... From The Picayune Creole Cook Book, 1901, page 347. | |
| The Cook's Own Book (1832) | Conserves, Dried |
For all sorts of conserves, the sugar should be prepared to the ninth degree, according to the quantity wanted; all made much after the same manner, the only difference ... From The Cook's Own Book, 1832, page 322. | |
| Recipes for Sea Food (c. 1910s) | Considering the |
edible portion it has removed the the differences in specimens are much greater is commonly supposed. is apparent when a comparison is made of either the flesh (meat) or ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 37. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Consomme au Riz |
8 cups consommd J cup rice in boiling salted water until tender; pour over rice six cups boiling water to wash off starch and separate kernels; add hot consomme and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. | |
| Fifty-Two Sunday Dinners (1913) | Consomme au Riz |
8 cups consommé. 6 cups cold water. YZ cup washed rice. ¥ tablespoon salt. Process: Add salt to boiling water, then add rice slowly and let cook until rice is soft; ... From Fifty-Two Sunday Dinners, 1913, page 117. | |
| Fifty-Two Sunday Dinners (1913) | Consomme Duchess |
Consommé served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a ... From Fifty-Two Sunday Dinners, 1913, page 19. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Consomml with Barley |
2 tablespoons pearl barley 2 quarts consomme Cook barley in boiling water until tender; add reheat in consomme, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cony Srarca Pres |
One quart milk, yolks of two eggs, two table-spoons corn starch, three cups sugar; mix’ starch in a little milk, boil the rest of the milk to a thick cream, beat the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| California Mexican-Spanish Cook Book (1914) | Cook and |
drain macaroni or spaghetti, two cups of either; heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add ... From California Mexican-Spanish Cook Book, 1914, page 108. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cook in the |
hot water transparent. Core and pare apples. in greased baking add sugar and spice. Pour sago over apples and bake until apples are soft. Serve with milk. One half c. ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cook Indian |
meal and scalded milk in double boiler twenty minutes; lowney'8 cook book add tapioca, molasses, Pour into buttered baking dish; cook two hours in slow oven. At the end ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. | |
| Camp Cookery (1910) | Cook S Measures |
45 drops water=l teaspoonful=l fluidram. 2 teaspoonfuls=l dessertspoonful. 4 teaspoonfuls=:l tablespoonful. 2 tablespoonfuls=l fluidounce. 4 tablespoonfuls=l ... From Camp Cookery, 1910, page 162. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cook the |
milk and powdered almonds in the double boiler for twenty Beat the yolks of the eggs and stir them the boiling syrup. Beat this for four minutes, the basin in boiling ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 300. | |
| The Kansas Home Cook-Book (1874) | Cook-Bock |
or currants, or as is convenient, cups flour, two teaspoons baking powder, cinnamon or nutmeg to taste, two hours, and you an pudding. From The Kansas Home Cook-Book, 1874, page 204. | |
| Larkin Housewives' Cook Book (1915) | Cooked French Mustard |
Three feblespoons each Larkin Mustard and Sugar. Beat «»e^ egg light, mix smooth with one cup diluted vinegar, cook s few minutes, add one tablespoon butter as you remove from stove From Larkin Housewives' Cook Book, 1915, page 113. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cooked with |
the rest, it will do this, and the longer it is hot, the more the bitter principle of the seeds will be DESST:RTS, CREAMS, ETC. distributed. The better way (and the only ... From Mrs. Porter's New Southern Cookery Book, 1871, page 358. | |
| Camp Cookery (1910) | CooKiKG Kit for |
Six. Nesting in space 11x12% inches, and weighing I714 lbs. and is fitted with a solid spout that will not melt off. A similar article of tin is known as a "miner's ... From Camp Cookery, 1910, page 40. | |
| The Picayune Creole Cook Book (1901) | Cooking Meats |
Always remember that Beef and Mutton must be cooked rare, and Pork and Veal well done. Beef should always be roasted, broiled or smothered, Mutton may be roasted, ... From The Picayune Creole Cook Book, 1901, page 86. | |
| Manual for Army Cooks (1896) | Cooking Places |
Each company should have its own kitchen on flank of, and in line withi, its row of tents. The simplest kitchen consists of a trench dug in the direction parallel with ... From Manual for Army Cooks, 1896, page 209. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cooking the Fruit.—Nearly all |
varieties are better steamed than stewed or boiled, and this for three reasons: 1. The fruit is not so badly broken and mashed; 2. It retains of its original; or no ... From Mrs. Porter's New Southern Cookery Book, 1871, page 398. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cool a |
little, cut out a piece two inches around root end. Chop one cup of nut meats, mix with one cup of one quarter cup of drippings, onehalf teaspoon salt, one egg, one ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 45. | |
| Rumford Complete Cook Book (1908) | Cool and |
again, repeating the the paste has been rolled seven times. Put on ice when Bake in a hot oven, and if possible make it the day before it is required for use. The butter ... From Rumford Complete Cook Book, 1908, page 127. | |
| Aunt Sammy's Radio Recipes (1927) | Cool and |
skin. Cut the potatoes and slices. Place in alternate layers in a buttered baking dish. Sprinkle sugar over each layer. Add a little water and bake until apples and ... From Aunt Sammy's Radio Recipes, 1927, page 25. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cool in a pan of |
ice water. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light. Add the beaten whites, and beat together till stiff enough ... From Mrs. Lincoln's Boston Cook Book, 1884, page 374. | |
| The Picayune Creole Cook Book (1901) | COotelcttcs dc Mouton au Brasseur |
6 Mutton Chops. 2 Tablespoonfuls of 3 Shallots, Chopped Fine. Select six thick chops from the loin of the mutton. Trim neatly and season well with salt and black pepper ... From The Picayune Creole Cook Book, 1901, page 110. | |
| The Dixie Cook-Book (1883) | CoprisH _BALLs |
Soak codfish cut in pieces about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water. As soon as it begins to boil, ... From The Dixie Cook-Book, 1883, page 159. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CoprisH A LA MODE |
Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well-beaten, half tea-cup butter, salt and pepper; mix well, bake in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CoprisH BALLs |
Soak codfish cut in pieces, about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water. As soon as it begins to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 134. | |
| The Woman Suffrage Cook Book (1886) | Cora L. Stockham |
-. IMllCiOUS PllClding',, Four eggs, yolks beaten separately with four tablespoon fuls flour until very light. Add half teaspoonful of salt, and mix gradually one quart ... From The Woman Suffrage Cook Book, 1886, page 72. | |
| The Dixie Cook-Book (1883) | CorFEE For OnE HunDRED |
Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons ... From The Dixie Cook-Book, 1883, page 145. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CorFEE FoR ONE HunpRep |
Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaying room for it to swell; put five gallons ... From Buckeye Cookery and Practical Housekeeping, 1877, page 120. | |
| The Cook's Own Book (1832) | Coriander Dragees |
Take any quantity of coriander seeds, put them in the tossing-pan over the fire, and let them warm; when they are warm throw in about half a glass of vinegar, stir them ... From The Cook's Own Book, 1832, page 322. | |
| Mrs. Hale's New Cook Book (1857) | Coring Meats, Potting, and Collaring |
*nd 6 oz. of sugar may be rubbed the tongue in the first instance when it is liked better than treacle. Tongue 7 to 8 lbs.; oz.; black pepper, half an oz.; sugar, 2 oz.; ... From Mrs. Hale's New Cook Book, 1857, page 189. | |
| The Picayune Creole Cook Book (1901) | Cornichons au Vinaigre |
100 Small Cucumbers. A Bolling Brine. 24 Whole Spices. 1 Ounce of Mustard Seed. 12 Small Red Pepoers. 6 Blades of Mace. 8 Cloves. 2 Onions. Put about 100 small Cucumbers ... From The Picayune Creole Cook Book, 1901, page 359. | |
| The Picayune Creole Cook Book (1901) | Cornmeal to Blend |
Wash six large potatoes, and pare them, then boil them in about three pints of water. Tie a handful of hops in a muslin bag, and boil them with the potatoes. When these ... From The Picayune Creole Cook Book, 1901, page 382. | |
| The White House Cook Book (1887) | Cornstarch Blanc Mange |
TAKE one quart of sweet milk and put one pint upon the stove to heat; in the other pint mix four heaping tablespoonfuls of cornstarch and half a cupful of sugar; when ... From The White House Cook Book, 1887, page 395. | |
| The White House Cook Book (1887) | Cornstarch Cakes |
ONE cupful each of butter and sweet milk and half a cup of cornstarch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two ... From The White House Cook Book, 1887, page 342. | |
| The National Cookery Book (1876) | Corra FLour Puppia |
One cupful of r, 0 tablespoonfuls of melted butter, on egg, one pint lour, one cupful of sweet milk, one teaspoonful of soda and two t oonfuls of cream of tartar. Bake ... From The National Cookery Book, 1876, page 229. | |
| The Boston Cooking-School Cook Book (1896) | Correct Proportions Op Pood |
Age, sex, occupation, climate, and season must determine the diet of a person in normal condition. Liquid food (milk or milk in preparation with the various prepared ... From The Boston Cooking-School Cook Book, 1896, page 28. | |
| The Dixie Cook-Book (1883) | Corrisn a ‘La Mone |
Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea-cup butter, salt and pepper; mix well, bake in ... From The Dixie Cook-Book, 1883, page 158. | |
| Mrs. Beeton's Book of Household Management (1861) | Cost and Economy |
Again, two foods may cost the same and weigh the same, and yet one may be far more economical than the other. For one may be very nourishing, containing a kind of food ... From Mrs. Beeton's Book of Household Management, 1861, page 164. | |
| The Epicurean (1894) | Cotelettes de Filet Nature |
For plain cutlets use racks of mutton, having the meat tender and wellmatured, suppress the skin covering the fat, shorten the rib bones aud divide into equal-sized ... From The Epicurean, 1894, page 548. | |
| Manual for Army Cooks (1896) | Cots, and Peaches |
Wash them thoroughly and soak them over night in the water (cold) they are to be cooked in, using only enough water to cover them. Put the fruit on the fire in a vessel ... From Manual for Army Cooks, 1896, page 153. | |
| Housekeeping in Old Virginia (1879) | Cottage Loaf |
1 tablespoonful of sugar. 2 eggs, and a little salt. Make up at night for breakfast, mixing it with water. Bake in a quart tin pan. — J^rs. A. 3. From Housekeeping in Old Virginia, 1879, page 47. | |
| The National Cookery Book (1876) | CoTTaGe Poraro Pupprn¢ |
Peel, boil and mash two pounds of white potatoes seat | them into a batter with a short pint of milk, two ounces of brown sugar, and two or three well-beaten eggs. Bake ... From The National Cookery Book, 1876, page 224. | |
| The White House Cook Book (1887) | Cotton Goods |
Black:— For five pounds of goods, boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours; dip in lime-water one-half hour; take out and ... From The White House Cook Book, 1887, page 636. | |
| Home Candy Making (1889) | Cough Drops |
Take two ounces of slippery elm bark, and break it into small pieces, put it in a bowl, add two ounces of flaxseed, and pour over a half-pint of cover, and aside for one ... From Home Candy Making, 1889, page 67. | |
| Gulf City Cook Book (1878) | Cough Mixtures |
Fifteen drops of oil of tar, half an ounce of balsam of fir, and alcohol sufficient to dissolve it. Boil one tea-cup of molasses for several minutes, and pour it in the ... From Gulf City Cook Book, 1878, page 261. | |
| Presbyterian Cook Book (1873) | Cough Sybup |
Take one ounce of thorough wort; one of slippery elm; one of stick licorice, and one of flaxseed. Simmer together in one quart until the strength is extracted; strain, ... From Presbyterian Cook Book, 1873, page 160. | |
| The White House Cook Book (1887) | Cough Syrup |
SYRUP of squills four ounces, syrup of tolu four ounces, tincture of blood-root one and one-half ounces, camphorated tincture of opium four ounces. Mix. Dose for an ... From The White House Cook Book, 1887, page 569. | |
| The Boston Cooking-School Cook Book (1896) | Coup Sicilienne |
1 shredded pineapple 2 tablespoons Maraschino 3 oranges (pulp) 1 tablespoon lemon juice 3 bananas sliced Few grains salt Mix ingredients, sweeten to taste, and chill. ... From The Boston Cooking-School Cook Book, 1896, page 512. | |
| The Picayune Creole Cook Book (1901) | Courtbouillon a VEspagnole |
6 Slices of Redfish or Red Snapper (equal to 3 pounds). 1 Tablespoonful of Lard. 2 Tablespoonfuls of Flour. 1 Large Onion, 6 Tomatoes, 3 Sprigs of 1 Clove of Garlic. 3 ... From The Picayune Creole Cook Book, 1901, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cover and |
simmer twenty or thirty minutes. Remove steak to platter, spread with butter, and season Season onions with salt, pepper and butter, and serve around steak. From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. | |
| Larkin Housewives' Cook Book (1915) | Cover and |
simmer gently, allowing ten minutes to a pound, lift out carefully, drain, unfasten the cloth, garnish with parsley and lemon and plain drawn butter or From Larkin Housewives' Cook Book, 1915, page 14. | |
| The New England Cook Book (1905) | Cover the |
top with, powdered sugar or with icing. Angel's Food.—Use the whites of eleven eggs, a scant pint of granulated sugar, a large half pint of flour, one teaspoonful of ... From The New England Cook Book, 1905, page 240. | |
| Camp Cookery (1910) | Cover the |
latter so that no feather or hair projects. Place in fire and cover with good bed of coals and let it remain with fire burning on top for about % of an hour, if a medium ... From Camp Cookery, 1910, page 75. | |
| Aunt Sammy's Radio Recipes (1927) | Cover the |
top with buttered crumbs and bake in a moderate oven until golden Serve from the baking dish. From Aunt Sammy's Radio Recipes, 1927, page 23. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cover the boiler with a |
napkin, and let stand on one side of the fire for five minutes, and they are ready to serve. Old potatoes that have sprouted and are shriveled, are better covered with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. | |
| Directions for Cookery, in Its Various Branches (1837) | Cover the bottom of a |
largg boiler or kettle with saw^-dust or straw. Stand the bottles of gooseberries (slightly corked) upright in the boiler, and pour round them cold w^ater as far up as ... From Directions for Cookery, in Its Various Branches, 1837, page 264. | |
| Manual for Army Cooks (1896) | Cover with |
two quarts tepid water and soak over night. In the morning put it in a boiler and boil one hour. Season with salt and pepper to taste. Pour into a square mold and put ... From Manual for Army Cooks, 1896, page 147. | |
| The Southern Cookbook (1912) | Cover with |
bran when wiped, and smoke three to four weeks, as you approve; the latter will make it harder, and more of the flavor of Westphalia. Sew hams in hessings, e. coarse ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. | |
| Manual for Army Cooks (1896) | Cover, and |
boil gently until the peas become quite soft, stirring frequently; then stir in gradually the oatmeal, simmer for twenty minutes, and serve hot. From Manual for Army Cooks, 1896, page 143. | |
| Manual for Army Cooks (1896) | Cover, and |
boil steadily for fifteen minutes, then thoroughly drain off the water and cover the pot and put it into another vessel of boiling water and steam it for ten minutes. ... From Manual for Army Cooks, 1896, page 143. | |
| Camp Cookery (1910) | Cover, and |
boil steadily until tender, which may be to an depending upon kind of greens If the plants are a older than they should be, parboil in water to which a little baking ... From Camp Cookery, 1910, page 146. | |
| Housekeeping in Old Virginia (1879) | Cow Heel |
As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil ... From Housekeeping in Old Virginia, 1879, page 161. | |
| Housekeeping in Old Virginia (1879) | Cow Heel Fried |
Buy the feet prepared at the butchers; boil well done. Season with salt and pepper. Have ready an egg batter; fry brown, and serve hot. A nice breakfast dish. — Mrs. H. L. O. From Housekeeping in Old Virginia, 1879, page 161. | |
| The Cook's Own Book (1832) | Cow-hkki |
( iarlic \ ineuar, a table-spoonful; of mustard, brown sugar, and black pepper, a tea-spoonful pint of oiled From The Cook's Own Book, 1832, page 233. | |
| Gulf City Cook Book (1878) | Cox's |
gelatine, in a tea-cup of sweet milk. to a stiff froth one quart of sweet sweetened, and flavored with vanilla. the gelatine is dissolved and cool, stir it into the cream and From Gulf City Cook Book, 1878, page 194. | |
| Common Sense in the Household (1871) | Coxe's |
gelatine, soaked in half a cup cold wator one hour. 1 c\ip of boiling water. Yolks of four eggs beaten very light. 1 orange, juice and half the grated peel. " and ... From Common Sense in the Household, 1871, page 433. | |
| Common Sense in the Household (1871) | Cqmmon Sense |
1 teaspoonful soda, dissolved in liot water. 1 tablespoonful lard, melted. 1 cup flour, or enough for stiff batcer. ' Mix well, put to rise in a buttered mould Bake one ... From Common Sense in the Household, 1871, page 298. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CrackeD WHEAT |
Two quarts salted water to two cups best white winter wheat;: biltwo or three hours in a custard-kettle: Or, soak-over night and bilat least. three-fourths of an hour: ... From Buckeye Cookery and Practical Housekeeping, 1877, page 37. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cracked Wheat |
is the wheat just crushed or cut the coarse oat but unlike the meal. It wall keep a long It is cooked as That w'hich is cut makes a handsomer dish than the crushed, but ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 62. | |
| The Dixie Cook-Book (1883) | CrackeD WHEAT |
Two quarts salted water to two cups best white winter wheat; boil two or three hours in a custard-kettle: Or, soak over night and boil at least three-fourths of an hour: ... From The Dixie Cook-Book, 1883, page 52. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cracked Wheat |
6 tablespoonfuls of cracked wheat Mix the wheat, water, and; put in the boiler, and four hours, or over night, on the back part of the stove. Serve warm, with sugar and cream. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 368. | |
| The White House Cook Book (1887) | Cracked Wheat |
SOAK the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with sugar and cream. From The White House Cook Book, 1887, page 303. | |
| Manual for Army Cooks (1896) | Cracked Wheat |
One heaping teaspoonful of salt to one quart of wheat. Cover the wheat with cold water and let it soak over night in a cool place. In the morning put the wheat, with the ... From Manual for Army Cooks, 1896, page 146. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cracked Wheat for Breakfast |
Get your wheat at the mill, that which is cleaned for grinding; unscrew your coffee mill, so that it will grind coarse, and grind a little of the wheat first to clear ... From Mrs. Owen's Illinois Cook Book, 1871, page 156. | |
| The Cook's Own Book (1832) | Crackis'els, Small |
half a pound of sweet almonds, and them to a fine paste, adding to them by degrees six thoroughly pounded, jxinr on them.1 pound of powder-sugar, the same of butter, and ... From The Cook's Own Book, 1832, page 102. | |
| Directions for Cookery, in Its Various Branches (1837) | Cranberries.—the |
cranberries must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds best brown three quarts of the cranberries, and put them into a ... From Directions for Cookery, in Its Various Branches, 1837, page 266. | |
| The Boston Cooking-School Cook Book (1896) | Cranberry Frapp^ |
1 quart cranberries 2 cups sugar 2 cups water Juice 2 lemons Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze ... From The Boston Cooking-School Cook Book, 1896, page 509. | |
| Common Sense in the Household (1871) | Cranberry Wixe |
Mash ripe berries to a pulp; put into a stone jar. Add 1 quart of water to 2 quarts of berries. Stir well and let it stand two days. Strain through a double flannel bag; ... From Common Sense in the Household, 1871, page 497. | |
| The Kansas Home Cook-Book (1874) | Crane, Osawattomie |
Two well grown chickens cut small; in water enough to till tender; skim while boiling. "Take out the breast bone; put in a little onion, not enough to taste distinctive ... From The Kansas Home Cook-Book, 1874, page 79. | |
| The Kansas Home Cook-Book (1874) | Cravens, Kansas |
One cup sugar, half cup butter beaten with yolks of two eggs — whites are beaten to a and added afterward; cover and suspend it over the tea kettle and steam for From The Kansas Home Cook-Book, 1874, page 223. | |
| The Picayune Creole Cook Book (1901) | Crawfish Baked & la Creole |
Ecrevisses Gratinées @ la Créole 50 Crawfish. 2 Livers. 1 Bouquet of Fine Herbs. Boil according to recipe fifty large, fine Crawfish, When cooked, allow them to cool in ... From The Picayune Creole Cook Book, 1901, page 81. | |
| Mary Elizabeth's War Time Recipes (1918) | Creamed Ginger Ale |
Use extra dry ginger ale, if possible, and fill the glass one-fourth with sweet cream. Pour the ginger ale into the cream very gently—as it foams very high unless one is ... From Mary Elizabeth's War Time Recipes, 1918, page 194. | |
| The Creole Cookery Book (1885) | Creamed Pineapple |
Cut into 4 pieces 2 large, ripe pineapples; stand them up successively in a déep dish, and grate them from the rind; when all is grated, transfer it to a large glass ... From The Creole Cookery Book, 1885, page 189. | |
| The Creole Cookery Book (1885) | Creamed Strawberries |
Take fine, large, ripe strawberries; hull, or stem them, and set them on ice till just before they are wanted; then put a large quantity of powdered sugar in a bowl with ... From The Creole Cookery Book, 1885, page 190. | |
| Mrs. Beeton's Book of Household Management (1861) | Crecy au Riz |
Ingredients. — -> pints of win; pint of milk, 5 large canots, i onion, i strip of celery, i h'«'k -, th«' while pari mil-. of butter, i tabl. -spoonful of corntlour. ... From Mrs. Beeton's Book of Household Management, 1861, page 229. | |
| The International Cook Book (1906) | Creme au The |
1216. POTATOES AU LARD Cut into small squares two ounces salt pork and one white onion, place both in a saucepan with a teaspoon butter and brown for ten minutes, ... From The International Cook Book, 1906, page 373. | |
| The Picayune Creole Cook Book (1901) | Creme Bavaroise @ VOrange |
6 Louisiana Oranges. The Yolks of & ses. 1 Pint of Cream. 1 Pint of Milk. 1 Cup of Sugar. z Box Gelatine, or 4% ni! Whip the cream and prepare the gelatine according to ... From The Picayune Creole Cook Book, 1901, page 287. | |
| The Jewish Manual (1846) | Creme Brun |
Boil alarge cup of cream, flavor with essence of almonds and cinnamon, and then mix with it the yolk of three eggs, carefully beaten and strained, stirring one way to ... From The Jewish Manual, 1846, page 157. | |
| Mrs. Beeton's Book of Household Management (1861) | Creme de Framboises |
Ingredients. — I Ib. of raspberries, i pint of custard No. i, j • 6 ozs. of castor sugar, i teaspoonful of lemon -juice, carmine. Method. — Make the custard as directed. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Creme de Vanille |
Ingredients. — i pint of cream, * a pint of milk, 6 ozs. of castor sugar, 6 vol! s £ a pod of vanilla. Method. -Whisk the yolk-; of eggs and sugar well together, boil ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Creme de Vanille |
Ingredients. — 1\ pints of milk, i gill of cream, 8 ozs. of castor sugar, i lu-aped dessertspoonful of cornflour, 4 eggs, the juice of $ a lemon, -ixxmful of vanilla ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Creme Meringuee .—Infuse |
in a of Hvjw milk the thin rind of a lemon, with 4 or 5 bitter almonds Ijruised. As the quiintity should not be reduced, it should be kept by the Bide of the fire until ... From Mrs. Hale's New Cook Book, 1857, page 350. | |
| The Picayune Creole Cook Book (1901) | Creole Meringues |
Méringues 8 la Créole. 1 Pint of Sifted White Sugar. Beat the whites to a stiff, snowy froth, and then gradually add the sugar and vanilla, beating until the mixture is ... From The Picayune Creole Cook Book, 1901, page 320. | |
| The Picayune Creole Cook Book (1901) | Creole Rule |
Have the water heated to a good boil. Set the coffee pot in front of the stove; never on top, as the coffee will boil, and then the taste is destroyed. Allow one cup, or ... From The Picayune Creole Cook Book, 1901, page 22. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Creole Style |
Melt three tablespoonfuls of butter in the blazer and saut^ in this a tablespoonful, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. | |
| The Picayune Creole Cook Book (1901) | Croftons Fried in Butter to Garnish |
Select fine, fresh Sweetbreads and prepare as in the recipe for Sweetbreads Larded With Mushrooms. Parboil for twenty minutes; then drain of all water; press them into ... From The Picayune Creole Cook Book, 1901, page 105. | |
| The Picayune Creole Cook Book (1901) | CroQtons and Sliced Lemon to Garnish |
Clean and skin the eels and put in a pot of boiling water. To be sure that they disgorge thoroughly add a cup of hot vinegar. After boiling fitteen minutes, take them ... From The Picayune Creole Cook Book, 1901, page 64. | |
| The Picayune Creole Cook Book (1901) | Croquantes Frascati |
2 Ounces of Ground Almonds. 2 Whole Eggs and 3 Yolks. 1 Ounce Aniseed. Break the eggs into a bowl, beat them well, then add the sugar and beat all lightly; add the ... From The Picayune Creole Cook Book, 1901, page 316. | |
| The Kansas Home Cook-Book (1874) | Crosby, Grasshopper |
One cup butter, one of milk, two of sugar, of of eggs, two teaspoons cream of tartar, one of soda, nutmeg or vanilla. We advise the use of Richards' Queen for making From The Kansas Home Cook-Book, 1874, page 135. | |
| Recipes for Sea Food (c. 1910s) | Croustade.— Place |
one of milk in a saucepan over the fire, and when it boils add two heaping tablespoonfuls of corn-starch, which has been dissolved in a little cold and the has cooked ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 77. | |
| The Epicurean (1894) | Croutons de Gelee |
Procure very firm and very clear jelly (No. 123) cooled on tin plates twoincheshigh: unraoldwhen very cold on wet napkins having all the moisture squeezed out, then ... From The Epicurean, 1894, page 752. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crow Crow |
One peck of green tomatoes, half peck string beans, quarter peck of small white onions, quarter pint green peppers mixed, two large heads cabbage, four table-spoons ... From Buckeye Cookery and Practical Housekeeping, 1877, page 230. | |
| The Kansas Home Cook-Book (1874) | Cruise. Wyandotte |
flour, one pound sugar, a half six eggs beaten separate, one cup sweet milk, one teaspoon cream tartar, a soda, lemon. in tins as From The Kansas Home Cook-Book, 1874, page 150. | |
| Common Sense in the Household (1871) | Crush to a |
add the rest of the ingredients (except the sugar), and let it stand three hours. Strain over the sugar, squeezing the cloth hard; stir until the sugar is dissolved; ... From Common Sense in the Household, 1871, page 499. | |
| The Cook's Own Book (1832) | Crust Short |
(1) and dry two ounces of white mix it with a |x>und of well dried flour, rubbing into it, so fine as not to, be seen, three ounces of butter; the yolks of two eggs into ... From The Cook's Own Book, 1832, page 106. | |
| The Cook's Own Book (1832) | Crust, Raised |
(1) Melt, in one pint of water, one pound of fresh lard; weigh four pounds of flour, jmt it into a basin, and i In 1 water and lard is hot, with a horn spoon stir it by ... From The Cook's Own Book, 1832, page 106. | |
| The Cook's Own Book (1832) | Crust, Raised |
(2) Put a saucepan one pint and a half of water, four pounds of flour, and.four ounces and a half it it is a thick paste, take it out, and add of three or beaten eggs; ... From The Cook's Own Book, 1832, page 106. | |
| The White House Cook Book (1887) | Crystallized Fruit |
PICK out the finest of any kind of fruit, leave on their stalks, beat the whites of three eggs to a stiff froth, lay the fruit in the beaten egg with the stalks upward, ... From The White House Cook Book, 1887, page 405. | |
| The Picayune Creole Cook Book (1901) | Crystallized Orange Blossoms |
Fleurs d’Oranges Cristallisées. Pick the petals one by one from the flowers, and put them into water. Drain this off, and then squeeze the flowers with your hands to ... From The Picayune Creole Cook Book, 1901, page 353. | |
| Mrs. Hale's New Cook Book (1857) | Ct.Oii BOOK |
mb 4 of the lemons on the sugar, and then mix as you would for punch, with 2 and a half quarts of water; freeze it as uy>. is frozen. It is a complaint amongst even ... From Mrs. Hale's New Cook Book, 1857, page 358. | |
| The Dixie Cook-Book (1883) | CuaBBER Breap |
Beat four eggs separately; take two cups of clabber, one tablespoon butter (slightly heaped, and place where it will soften), a teaspoon each soda and salt; mix with ... From The Dixie Cook-Book, 1883, page 31. | |
| Presbyterian Cook Book (1873) | Cubbant Sitbub |
To a pint of strained currant juice, put a pound of sugar; boil gently together eight or ten minutes; then set it to cool; when lukewarm, add a wine glass of brandy to ... From Presbyterian Cook Book, 1873, page 150. | |
| Gulf City Cook Book (1878) | Cucumber Catchup |
grate, and squeeze through a all the is exhausted, one peck of full-grown cucumbers. Then add cider-vinegar, pepper, and onion to Put in glass jars, pour a ... From Gulf City Cook Book, 1878, page 220. | |
| The National Cookery Book (1876) | CucuMBER KercHup |
One dozen large cucumbers, sliced; four onions, sliced. Salt them well and place them in a colander to drain. Add half a cupful each of black and white mustard seed, one ... From The National Cookery Book, 1876, page 285. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cucumber Ribbons |
Cut a thick slice from both ends of cucumbers and pare; cut in one-fourth-inch Cut slices round and round to form ribbons, using a small sharp knife. Plunge into cold ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 121. | |
| The White House Cook Book (1887) | Cucumber Vinegar |
Ingredients.— Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablespoonful of salt, two tablespoonfuls of pepper, a ... From The White House Cook Book, 1887, page 185. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cucumbers Fried in Batter |
Pare "three cucumbers, cut them in slices about one-sixteenth of an inch thick, dredge them with salt and pepper, and let them lie fifteen minutes. Beat one egg (the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. | |
| The Cook's Own Book (1832) | Cucumbers Stewed |
cat cucuwlx.Ts in quarters, take out die seeds, and lay them on a cloth to drain off the water: when they are dry, in fresh butter; let the butter be quite hot before ... From The Cook's Own Book, 1832, page 106. | |
| The Cook's Own Book (1832) | Cucumbers, Small |
Weigh equal proportions of small green cucumbers and of fine it; rub the cucumbers with a cloth, scald them in hot water, and, when cold, put them into the sirup, witl\ ... From The Cook's Own Book, 1832, page 200. | |
| The Dixie Cook-Book (1883) | CucumMBER CarTsuP |
Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well ... From The Dixie Cook-Book, 1883, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CucumsBer Carsup |
Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well ... From Buckeye Cookery and Practical Housekeeping, 1877, page 111. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuess Pr |
Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then add yolks and sugar beaten to a froth ... From Buckeye Cookery and Practical Housekeeping, 1877, page 191. | |
| The Dixie Cook-Book (1883) | CuHocoLtaTe Puppina |
One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and, when cool, add sugar and eggs, and bake. ... From The Dixie Cook-Book, 1883, page 234. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cui CoLorap |
Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pepper pods, remove the seeds, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 245. | |
| Housekeeping in Old Virginia (1879) | Cuke for Bone Felon |
One ounce assafoetida in one pint vinegar, as hot as the hand can bear. Keep it hot by placing the vessel over the top of a teakettle. Use it frequently through the day, ... From Housekeeping in Old Virginia, 1879, page 500. | |
| Mrs. Hale's New Cook Book (1857) | Cunino Meats, Potting, and Collaring |
« from the fire, that the fat may not be melted;—a very necesu sary precaution, as the mode of their cured renders it peculiarly liable to do so. This, indeed, is ... From Mrs. Hale's New Cook Book, 1857, page 193. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CuocoLaTE Bianc-MAnGE |
Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces sweet chocolate grated, one quart sweet milk, one cup sugar; boil milk, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 93. | |
| The Dixie Cook-Book (1883) | CuocoLaTEe Frostine |
Six rounded table-spoons grated chocolate, one and a half cups powdered sugar, whites of three eggs; beat the whites but very little (they must not become white), add ... From The Dixie Cook-Book, 1883, page 96. | |
| The Dixie Cook-Book (1883) | Cuow Crow Pick Les |
Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon — best cider vinegar, one ounce white ... From The Dixie Cook-Book, 1883, page 261. | |
| The Dixie Cook-Book (1883) | Cur Cax® |
Three cups sugar, one of bu six of flour, two-thirds pint gour cream, seven eggs (leaving out the whites of two for icing), one even tea-spoon soda in the creagn, ... From The Dixie Cook-Book, 1883, page 88. | |
| Mrs. Hale's New Cook Book (1857) | Curds and |
Cream.—With about half a table-spoonful of rennet, turn 2 quarts of milk just from the cow; drain off the whey, and a mould with the curd; when it has stood an or two, it out. From Mrs. Hale's New Cook Book, 1857, page 352. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Curds and Whey |
a piece of rennet about two inches it clean in to get all the off, and wipe it dry. Put it in a tea-cup and pour on it just enough of lukewarm water to cover it. Let it ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 46. | |
| Directions for Cookery, in Its Various Branches (1837) | CURDS AND WHEY.—Take a piece |
of rennet about two inches square, and wash it in two or three cold waters to get off the salt; wipe it dry, and fasten a string to one corner of it. in a deep or pan, a ... From Directions for Cookery, in Its Various Branches, 1837, page 324. | |
| Presbyterian Cook Book (1873) | Cure for a Felon |
Take rock salt, and heat it in the oven; then pound it fine, and mix it with turpentine, equal parts; put it on a cloth, and wrap around the part affected; as it dries ... From Presbyterian Cook Book, 1873, page 164. | |
| Gulf City Cook Book (1878) | Cure for Bone Felon |
One table-spoonful of saltpeter, one of copperas, one of salt pulverized, mixed with a salt soap, one red onion roasted; mash all together, making a poultice; apply to ... From Gulf City Cook Book, 1878, page 268. | |
| Housekeeping in Old Virginia (1879) | Cure for Dyspepsia |
Best Turkish rhubarb, one ounce; gentian root, bruised, onehalf ounce; columbo, one-half ounce; orange peel, one-half ounce; fennel seed, one-half ounce; best French ... From Housekeeping in Old Virginia, 1879, page 498. | |
| Gulf City Cook Book (1878) | Cure for Earache |
Take a bit of cotton batting, put upon it a pinch of black pepper; gather it up and tie it; dip it in sweet-oil, and insert it in the ear. Put a flannel bandage over the ... From Gulf City Cook Book, 1878, page 266. | |
| Housekeeping in Old Virginia (1879) | Cure for Jaundice |
Fill a quart bottle a third full of chipped inner cherry back. Add a large teaspoonful soda, and fill the bottle with whiskey or brandy. Take as large a dose three times ... From Housekeeping in Old Virginia, 1879, page 499. | |
| The White House Cook Book (1887) | Cure for Pimples |
ONE teaspoonful of carbolic acid and one pint of rose-water mixed is an excellent remedy for pimples. Bathe the skin thoroughly and often, but do not let the wash get ... From The White House Cook Book, 1887, page 623. | |
| Presbyterian Cook Book (1873) | Cure for Sprains |
Beat up an egg to a thick paste with fine salt; spread it on a cloth, and bind on the part affected. Renew occasionally. From Presbyterian Cook Book, 1873, page 163. | |
| Gulf City Cook Book (1878) | Cure for Tetter |
One poke-root boiled to a strong decoction; take one pound of the best loaf-sugar; boil with the poke-root to a Dissolve twenty grains of iodide of potash in a little ... From Gulf City Cook Book, 1878, page 270. | |
| The Creole Cookery Book (1885) | Curing Hams |
To each green ham of 18 Ibs. 1 dessertspoonful of saltpetre and } pound of brown sugar, applied to the fleshy side of the ham and about the hock; cover the fleshy side ... From The Creole Cookery Book, 1885, page 90. | |
| Mrs. Hale's New Cook Book (1857) | Curing Meats, Tottino, and Collaring |
less; and for one which has not oeen at all, a shoiter time will suffice. Curing Pork.—The pork being killed, several points require -—first, the chitterlings must be ... From Mrs. Hale's New Cook Book, 1857, page 191. | |
| The New England Cook Book (1905) | Currailt JeUy, No |
2.—Take three quarts of fine, red currants, and four of white into a jar, tie paper over the top, and put them into a cool oven for three or four hours, or else into a ... From The New England Cook Book, 1905, page 259. | |
| Common Sense in the Household (1871) | CuRRAKT Cakes |
" f " |- lb. currants, well washed and dredged, iteaspoonful soda dissolved in hot water. ^ lemoUj grated rind and juice. Drop from a spoon upon well-buttered paper, ... From Common Sense in the Household, 1871, page 340. | |
| The Cook's Own Book (1832) | Currant Cakes |
Pick and wash the currants, either white or red; to two quarts of currants, put one boiled, run the juice through a jelly bag, do not press the bag; to one quart of ... From The Cook's Own Book, 1832, page 324. | |
| The Good Housekeeper (1841) | Currant Cakes |
- Take half a pound of cleaned and dried currants, the same quantity of dried and sifted flour, a quarter of a pound of pounded sugar, a quarter of a pound of fresh ... From The Good Housekeeper, 1841, page 101. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Currant Cartsup |
Four pounds nice fully-ripe currants, one and a half pounds sugar, tablespoon ground cinnamon, a tea-spoon each of salt, ground cloves and pepper, pint vinegar; stew ... From Buckeye Cookery and Practical Housekeeping, 1877, page 112. | |
| The Dixie Cook-Book (1883) | Currant Cartsup |
Four pounds nice fully-ripe currants, one and a half pounds sugar, tablespoon ground cinnamon, a tea-spoon each of salt, ground cloves and pepper, pint vinegar; stew ... From The Dixie Cook-Book, 1883, page 133. | |
| The White House Cook Book (1887) | Currant Drops |
USE currant juice instead of water, to moisten a quantity of sugar. Put it in a pan and heat, stirring constantly; be sure not to let it boil; then mix a very little ... From The White House Cook Book, 1887, page 491. | |
| The Cook's Own Book (1832) | Currant Dry |
a pound of suet, and mix it with a pound of Hour, half a pound of currants, (well washed), a tra-spooi it'ui of |xninded ginger, half a spoonful of tincture of saffron, ... From The Cook's Own Book, 1832, page 206. | |
| Mrs. Hale's New Cook Book (1857) | Currant Fresh |
Water Ice.—Pass through a sieve a pint of currants, then add to them four ounces of powdered sugar and one pint of water, strain it and freeze it rich. Red From Mrs. Hale's New Cook Book, 1857, page 357. | |
| Housekeeping in Old Virginia (1879) | Currant IVine |
To one gallon well picked and washed currants, add one gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallon of juice and ... From Housekeeping in Old Virginia, 1879, page 474. | |
| Aunt Babette's Cook Book (1889) | Currant Juice |
Allow a pound of sugar to a pound of berries. Sprinkle half a pound of sugar over every pound of fruit and let them remain this way in a covered bowl over night. In the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 451. | |
| The Cook's Own Book (1832) | Currant Sirup |
Put five or six pounds of red, two of white currants, and two Ixittles of raspberries, into a sieve; crush tlieni, and press the juice through it pan, and place it in a ... From The Cook's Own Book, 1832, page 325. | |
| The Cook's Own Book (1832) | Currant Water |
ICE. a large spoonful and a half of currant jelly, put it into a basin, and add to it two lemons, half a gill of sirup, and a pint then freeze it rich. From The Cook's Own Book, 1832, page 324. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Water |
2 tablespoons currant jelly Mix jelly and water, strain, chill, and serve. Cranberry, strawberry, raspberry, blackberry and plum water may be prepared in the same way. From Lowney's Cook Book, Illustrated in Colors, 1907, page 371. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Currants and Raspberries |
To every quart of the large red raspberries allow a half-pint of currant juice and a half-pound of sugar. Put the berries in a porcelain-lined the juice and bring to boiling point, and can. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 536. | |
| The Cook's Own Book (1832) | Currants, Conserve |
OF. Take tlie seeds from two pounds of red currants, and put them on the in a silver pan, to dry them; press them through a sieve, and put thorn again on the fire, ... From The Cook's Own Book, 1832, page 324. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Curry Poivdcr |
fine, one oz. of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamurns, quarter of an oz. of cayenne ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 30. | |
| The Virginia House-Wife (1824) | Curry Powder |
One ounce turmerick, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and one of cayenne pepper; pound all together, and ... From The Virginia House-Wife, 1824, page 219. | |
| The Cook's Own Book (1832) | Curry Powder |
(1) Put the following ingredients in a cool oven all night, and the next morning pound them in a marble mortar, and nib them through a fine Coriander-seed, three ounce*, ... From The Cook's Own Book, 1832, page 108. | |
| The Cook's Own Book (1832) | Curry Powder |
(2) Pound extremely fine, in a mortar, six ounces of coriander seed, three ounces of pepper, one and a half of fennigreck seed, one ounce of cumin seed, thi-ee of ... From The Cook's Own Book, 1832, page 108. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Curry Powder |
curry powder, one of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, of cardamoms, one of one of cinnamon, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 169. | |
| The White House Cook Book (1887) | Curry Powder |
To MAKE curry powder, take one ounce of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of ... From The White House Cook Book, 1887, page 186. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Curry Powper |
An ounce of ginger, one of mustard, one of pepper, three of coriander seed, three of tumeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cummin ... From Buckeye Cookery and Practical Housekeeping, 1877, page 114. | |
| The Dixie Cook-Book (1883) | Curry Powprr |
An ounce of ginger, one of mustard, one of pepper, three of coriander seed, three of turmeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cumin ... From The Dixie Cook-Book, 1883, page 136. | |
| The Cook's Own Book (1832) | Curry, Indian |
Stew in two ounces of butter, tor ten minutes, a teas|x>ont"ul of Cayenne, and one of pepper, a di-.-sertof coriander s. small onions, and two heads of garlic minced. ... From The Cook's Own Book, 1832, page 108. | |
| Gulf City Cook Book (1878) | Curry-powder |
Pound fine and mix three ounces of coriander seeds, three of tui*meric, one of vinegar, one of black pepper, one of mustard, one quarter of an ounce of cinnamon, the ... From Gulf City Cook Book, 1878, page 92. | |
| Common Sense in the Household (1871) | Custakds, Blaifc-manges |
ETC. 1 pint miik. 2 Clips of sugar Juice of one lemon. Soak the gelatine one hour in a teacnijful of cold water. To this, at the end of this time, add one j^int boiling ... From Common Sense in the Household, 1871, page 429. | |
| Gulf City Cook Book (1878) | Cut a |
slit in each pepper; take the seed out, and put the peppers in salt-water; let them remain two days. From Gulf City Cook Book, 1878, page 225. | |
| Common Sense in the Household (1871) | Cut a slit in the |
side of the melon; insei ^ your fi nger and extract all the seeds. If you cannot get them out in this way, cut a slender piece out, saving it to replace,—but the slit is ... From Common Sense in the Household, 1871, page 482. | |
| Boston School Kitchen Text-Book (1887) | Cut and |
fold tliem lightly into the yolks till just Have a clean smootli omelet pan or small spider. hot, rub it round the edge with 1 tsp. of butter on a broad knife; let the ... From Boston School Kitchen Text-Book, 1887, page 243. | |
| Common Sense in the Household (1871) | Cut the |
fowls into as for fricassee. Put these with the ham into the pot with a quart of water, or enough fairly. Stew for an hour, if the fowls are; if tough, until you can cut ... From Common Sense in the Household, 1871, page 43. | |
| The Appledore Cook Book (1872) | Cut the |
fillet into slices about an inch thick, and lay them an hour in melted butter, having first sprinkled them with salt and pepper. At the end of that time place them over ... From The Appledore Cook Book, 1872, page 135. | |
| Presbyterian Cook Book (1873) | Cut the |
sweetbreads about half an inch square; stew until tender. Slice mushrooms and stew in the liquor for one hour, then add to the sweetbreads a coffee cup of cream, pepper ... From Presbyterian Cook Book, 1873, page 38. | |
| Rumford Complete Cook Book (1908) | Cut with |
a fancy cutter, brush over with beaten white of egg, and sprinkle with granulated sugar and almonds. Bake on greased pans in a quick oven. From Rumford Complete Cook Book, 1908, page 186. | |
| Ryzon Baking Book (1916) | Cut with |
a, small, plain round cutter, lay on greased spread on each a little of the icing and sprinkle a few shredded in a moderate oven for ten minutes. For Icing:—Sift sugar ... From Ryzon Baking Book, 1916, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cymimes or Summer Squasa |
These are better when young and tender, which may be known by pressing the nail through the skin; do not peel or take out seeds, but boil whole, or cut across in thick ... From Buckeye Cookery and Practical Housekeeping, 1877, page 299. | |
| The Dixie Cook-Book (1883) | CyMmLiIncs oR SuMMER SquasnH |
These are better when young and tender, which may be known by pressing the nail through the skin; do not peel or take out seeds, but boil whole, or cut across in thick ... From The Dixie Cook-Book, 1883, page 346. | |
| Reliable Recipes (c. 1910s-1920s) | D E E P Fat Frying |
D E E P fat frying is cooking by means of immersion in deep fat raised to a temperature of 350 to 400 degrees F. Three pounds of leaf lard or a good vegetable fat are ... From Reliable Recipes, c. 1910s-1920s, page 20. | |
| Reliable Recipes (c. 1910s-1920s) | D R E S S I N G S |
i teaspoon mustard i egg i level teaspoon salt 2 tablespoons lemon juice 1 teaspoon powdered sugar 2 tablespoons vinegar Few grains cayenne 1 yi cups oil (chilled) Mix ... From Reliable Recipes, c. 1910s-1920s, page 66. | |
| Ryzon Baking Book (1916) | D. Fraser, Burlington, Wash |
2 cupfuls chopped potatoes. 2 cupfuls (i pint) water. 4 cupfuls (l quart) sweet milk. level tablespoonful (K ounce) butter. level tablespoonfuls (yi ounce) flour. From Ryzon Baking Book, 1916, page 75. | |
| The American Frugal Housewife (1829) | Dairy-women |
say that butter comes easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used. The cream stand down cellar over night, ... From The American Frugal Housewife, 1829, page 23. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Damson or Any Dark Plum |
Take a pound of sugar to a pound of plums. Make the syrup, put in the plums, and boil them about thirty minutes. Let them cool. Then put them into jars, and strain the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 142. | |
| Mrs. Owen's Illinois Cook Book (1871) | Damson Sweet |
fickle. Four pounds damsons, one pint cider vinegar, one pound sugar, one ounce cloves, one ounce mace, two ounces cinnamon and two ounces allspice. the vinegar with ... From Mrs. Owen's Illinois Cook Book, 1871, page 329. | |
| Aunt Babette's Cook Book (1889) | Danish Grits |
Take the juice of currants, sufticiently sweetened, and a pinch of salt. Let this boil and add to it enough rice meal to render it moderately thick and then boil again ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 310. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dark Part |
The yelks of the eight eggs, and one whole egg, Three teacupsful brown Five teacupsful flour. One tablespoonful each of cinnamon, cloves, allspice and nutmeg. Put enough ... From Mrs. Owen's Illinois Cook Book, 1871, page 212. | |
| Housekeeping in Old Virginia (1879) | Dark Part |
2 cupfuls brown sugar. 1 cupful sour cream. 1 whole egg. 1 wine-glassful wine. Mixed spices. Put alternately layers of each kind in two-pound moulds. From Housekeeping in Old Virginia, 1879, page 346. | |
| The Creole Cookery Book (1885) | Dark Part |
One cup of molasses, 2 cups of brown sugar, 1 cup of butter, yolks of 7 eggs, 2 tablespoons of cinnamon, 1 tablespoon of allspice, 1 nutmeg, 2 teaspoons of cream of ... From The Creole Cookery Book, 1885, page 163. | |
| The Kansas Home Cook-Book (1874) | Dark Part.—One |
cup brown half cup molasses, one cup butter, one -fourth cup one teacinnamon, one-half teaspoon one-half teaspoon cloves, one-fourth teaspoon one-half teaspoon soda, the yolks of four eggs. From The Kansas Home Cook-Book, 1874, page 132. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Date and Almond |
I cup thin cream 1 cup chopped dates i cup chopped almonds Boil sugar and cream until it threads. Pour on to the; add chopped dates and almonds. and use for filling. 1 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 313. | |
| Housekeeping in Old Virginia (1879) | Daube Froide |
Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces. Then after taking out the ... From Housekeeping in Old Virginia, 1879, page 161. | |
| The Good Housekeeper (1841) | Decoction of Iceland Liverwort |
An ounce of liverwort must be carefully freed from the moss, fragments of stalks, and particles of dirt, with which it is frequently mixed, by rubbing it between the ... From The Good Housekeeper, 1841, page 144. | |
| The White House Cook Book (1887) | Deep Red Coloring |
TAKE twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone and boil them with a gill ... From The White House Cook Book, 1887, page 484. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Delicious Dish Op Apples |
Take two pounds of apples, pare and core them, slice them a pan; add of loaf sugar, the juice of three lemons and the grated rind of one; let these boil about two hours ... From Mrs. Porter's New Southern Cookery Book, 1871, page 360. | |
| Housekeeping in Old Virginia (1879) | Delicious Small Cakes |
1 light pound flour. ^ 1 spoonful lard. These cakes are better without soda and of the consistency of Shrew^sbury cakes. Beat the whites of three eggs to a strong froth; ... From Housekeeping in Old Virginia, 1879, page 369. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Denicious Lemon Puppia |
The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three tablespoons flour, and milk enough to fill the plate; line plate with paste, pour in custard, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 207. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Denicious Pumpxin Pre |
Cut a pumpkin into thin slices, and boil until tender in as little water as possible, watching carefully that it does not scorch; set the stew-kettle on top of stove, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 195. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Department Lunch Cakes |
Two of flour, four eggs, one pound of sugar, one large spoonful of lard, one gill of sweet milk, one teaspoonful of soda, two teaspoonsful of of;; cut with a cutter, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 234. | |
| The Picayune Creole Cook Book (1901) | Des Betteraves |
‘We have in New Orleans two crops of beets, the winter and the summer variety. Summer beets require less time to boil than the winter. Good judgment must always be the ... From The Picayune Creole Cook Book, 1901, page 210. | |
| The Picayune Creole Cook Book (1901) | Des Granites |
All manner of summer fruit beverages may be served as “Granits,” by simply freezing them according to the recipes given above. A’ Granit is only half frozen, the thought ... From The Picayune Creole Cook Book, 1901, page 337. | |
| The Picayune Creole Cook Book (1901) | Des Haricote |
Beans, whether white or red, are among the most nutritious of food substances. In all the homes of New Orleans, and in the colleges and convents, several times a week ... From The Picayune Creole Cook Book, 1901, page 207. | |
| The Picayune Creole Cook Book (1901) | Des Lentilles |
Lentils are among the most nutritious of all vegetables. They may be made into a purée (see recipe under chapter on Soups), or may be cooked in every manner in which red ... From The Picayune Creole Cook Book, 1901, page 224. | |
| The Picayune Creole Cook Book (1901) | Des Ocufe |
A chapter on eggs would be superfluous in any cook book, were it not for the fact that there are women who cannot tell to a real certainty how long to boil an egg soft ... From The Picayune Creole Cook Book, 1901, page 178. | |
| The Picayune Creole Cook Book (1901) | Des Pastilles |
1% Pounds of Finest White Icing Sugar. 2 Ounces of Gum Tragacanth. 2 Ounces of Tepid ater. In making lozenges take one ounce of Gum Dragon or Gum Tragacanth, and soak it ... From The Picayune Creole Cook Book, 1901, page 355. | |
| The Picayune Creole Cook Book (1901) | Des Poudings |
‘We have no real French word for puddings. Puddings are essentially English in origin. French chefs introduced them into France, retaining, with a slight modification of ... From The Picayune Creole Cook Book, 1901, page 271. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Detmonico Puppine |
A quart milk, three tablespoons corn starch dissolved in cold milk, the yolks of five eggs beaten well, six tablespoons sugar. Boil three or four minutes, pour into a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Deviled Almonds |
Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon sa,lt, and one cup blanched almonds. until almonds are brown. From Lowney's Cook Book, Illustrated in Colors, 1907, page 362. | |
| The International Cook Book (1906) | Devilled Leeks |
THURSDAY, FIRST WEEK OF NOVEMBER 851 2762. DEVILLED LEEKS Procure twelve even-sized leeks, trim off stems, outer stale leaves, and cut green parts one inch from white ... From The International Cook Book, 1906, page 868. | |
| The Dixie Cook-Book (1883) | Dexicious Lemon Puppine |
The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three well rounded table-spoons flour, a pinch of salt, one pint rich milk; mix the flour and pert ... From The Dixie Cook-Book, 1883, page 237. | |
| The Dixie Cook-Book (1883) | Dextmonico Puppine |
A quart milk, three tablespoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar. Boil three or four minutes, pour into a ... From The Dixie Cook-Book, 1883, page 235. | |
| Common Sense in the Household (1871) | Di'ain |
ofFj lay the plums in the alternately vrith layoi-s of sugar, allowing pound for pound; pour the juice over the top aud heat slowly to a boil. Take out the plums at this ... From Common Sense in the Household, 1871, page 461. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Dies Juana James, West Killingly, Conn |
To preach Mousuiw.—For thirty yards of muslin, take one pound of chloride of lime, dissolve in two quarts rain water; let cloth soak over night in warm rain water, or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 399. | |
| Mrs. Beeton's Book of Household Management (1861) | Different Modes of Cooking |
In the following tables the different parts have been carefully tested with the view of finding out which are really the most economical. It will be seen that the leg of ... From Mrs. Beeton's Book of Household Management, 1861, page 712. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Dinners and Luncheons |
side of the guest, with the right hand, and anything which is to be served with the course, passed on a tray to the left of the guest and low enough and sufficiently ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 51. | |
| Directions for Cookery, in Its Various Branches (1837) | Dip a |
clean cloth in hot water, sprinkle fiour, and put the pudding into it. Tie it up very tightly, leaving a small space between the mixture and the tying, (as the pudding ... From Directions for Cookery, in Its Various Branches, 1837, page 121. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dip a |
case-knife in hot water and cut around the plate, having the knife go twothirds the paste in a flat pan and put in a hot oven. After twelve or close the drafts, to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 203. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dip in the batter, and |
fry six in boiling fat. on a hot The apples may be sprinkled with sugar and a little nutmeg, and let stand an hour before being In case, sprinkle them sugar when you serve them. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 197. | |
| Common Sense in the Household (1871) | Dip the |
latter in boiling water, should it become clogged by the cooling lard. Observe the directions about sqiieezing the strainer. If yovar family is small, bear in mind that ... From Common Sense in the Household, 1871, page 143. | |
| Directions for Cookery, in Its Various Branches (1837) | Direc'i'ioxs for Cooking |
of powdered sugar. Add a tea-spoonful of pow dered and a grated nutmeg, a of rose six eggs very sti them into the mixture. Mix it with a knife into a soft paste. put it ... From Directions for Cookery, in Its Various Branches, 1837, page 360. | |
| The Good Housekeeper (1841) | Directions for Choosing and Cooking |
Ox beef is considered the best; heifer beef is excellent where well fed, and is most suitable for small families. If you want the best, choose that which has a fine ... From The Good Housekeeper, 1841, page 40. | |
| The Jewish Manual (1846) | Directions for Cleaning and Boiling |
VEGETABLES, VEGETABLES are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over ... From The Jewish Manual, 1846, page 119. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Directions for Freezing |
Pour the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. in the tub, being careful to have the on the bottom fit into the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 295. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Directions for Frosting |
Beat whites of the eggs to a stiff froth, add powdered sugar gradually, beating well all the time; or break the whites into a broad platter, and at once begin adding ... From Buckeye Cookery and Practical Housekeeping, 1877, page 77. | |
| The Dixie Cook-Book (1883) | Directions for Frosting |
Beat whites of eggs to a stiff froth, add powdered sugar grad-' ually, beating well all the time. (There are various opinions about the length of time frosting should be ... From The Dixie Cook-Book, 1883, page 95. | |
| The Jewish Manual (1846) | Directions for Making Paste |
To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its ... From The Jewish Manual, 1846, page 132. | |
| Manual for Army Cooks (1896) | Directions for Using Buzzacott Oven |
If the wind is blowing heavily dig a hole for the oven and fire of sufficient depth to bring the top of the oven on a level with ground, piling the wood on the edges of ... From Manual for Army Cooks, 1896, page 220. | |
| Mrs. Owen's Illinois Cook Book (1871) | Directions in Regard to Puddings |
In making bags for puddings that are to be the muslin should be close to keep out the water. It should always be dipped in water (cold) and wrung out, then thoroughly ... From Mrs. Owen's Illinois Cook Book, 1871, page 253. | |
| Mrs. Owen's Illinois Cook Book (1871) | Directly the |
skin begins to break, lift them from the fire, and as quick as possible pour off every drop of the water. Then place a coarse (we need not say clean) towel over them, ... From Mrs. Owen's Illinois Cook Book, 1871, page 100. | |
| The Appledore Cook Book (1872) | Dish and |
season with butter, pepper, and Never set steak into the oven to keep warm or to melt the The must be hot, the stand in a warm room long enough to soften, but do not ... From The Appledore Cook Book, 1872, page 47. | |
| The Dixie Cook-Book (1883) | Dish Drainer |
After washing dishes, if before wiping the dishes are placed in drainer, and clean, hot water poured over them, it removes the disagreeable odor of the dish water, and ... From The Dixie Cook-Book, 1883, page 515. | |
| Aunt Babette's Cook Book (1889) | Dish-washing |
Collect all your dishes together, scrape all plates and platters clean and pour all the remaining tea or coffee out of every cup. Have ready two dish pans, one to wash ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 41. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Dishes for |
tlie Vegetarian. egg, dilute with four tablespoonfuls of cream, and the as soon as the egg thickens slightly. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Dishes for Convalescence |
When the crisis of disease is past, the system needs gradual but complete nutrition, and the appetite is clamorous, fickle, or perhaps altogether wanting. Then is the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 443. | |
| Common Sense in the Household (1871) | Dissolve the |
cliocolate in a very little milk, stir into the boiling water, and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of ... From Common Sense in the Household, 1871, page 366. | |
| The Appledore Cook Book (1872) | Dissolve the |
curry in a little water, and stir in. Garnish the dish with Veal and mutton can be curried in the same man- From The Appledore Cook Book, 1872, page 138. | |
| The Picayune Creole Cook Book (1901) | Dissolve the Gum Arabic in one |
pint of water and strain, and add onehalf pound of the finest white sugar, and place over the fire, stirring constantly all the time until the syrup is dissolved. Then ... From The Picayune Creole Cook Book, 1901, page 352. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Dissolve the pearl-ash in the |
Stir the sugar and butter to a cream, and add to it, gradually, the spice and liquor. the and stir them into the butter and sugar, alternately, with the flour. Add, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 82. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Distilled Water |
This may be prepared at home by attaching one end of a curved tube to the spout of the teakettle, and having the other end placed in a jar. The jar should be placed in a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 371. | |
| Camp Cookery (1910) | Dock and |
sorrel may be spinach: pick over and wash, shake, and j)ress out adhering water; put in kettle with one cup water, kettle, place over moderate fire, and steam thus ... From Camp Cookery, 1910, page 147. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dora's Whortleberry Puddings |
1. One of sour milk or buttermilk, one a; a thick batter of wheat meal or Graham, and stir in one pint of huckleberries. This makes a large pud- From Mrs. Porter's New Southern Cookery Book, 1871, page 350. | |
| Presbyterian Cook Book (1873) | Dose—One |
at a as often as the cough demands. EXCELLENT COUGH MIXTUKE, a handful of hoarhound; boil in a quart of water; add one pint of Orleans molasses, and one pound of brown ... From Presbyterian Cook Book, 1873, page 160. | |
| The American Frugal Housewife (1829) | Dough-nuts |
For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pcarlash. When you have no ... From The American Frugal Housewife, 1829, page 81. | |
| The Picayune Creole Cook Book (1901) | Dozen Lemons |
1 Pound of Sugar. 1 Cup of Water. A Compote of whole lemons is prepared in exactly the same manner as the above, using twice the amount of sugar, or sugar to taste. When ... From The Picayune Creole Cook Book, 1901, page 259. | |
| The Southern Cookbook (1912) | Dr. B oerneave's Sweet Buttermilk |
Take the milk from the cow into a small churn, in about ten minutes begin churning, and continue until the flakes of butter swim about pretty thick, and the milk is ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 104. | |
| Housekeeping in Old Virginia (1879) | Dr. B. W. W |
nice JPuddinff. Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake. — Mrs. J8. From Housekeeping in Old Virginia, 1879, page 402. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dr. Grissom, Ky |
Two tablesoonpsful of flour to one egg, and rnilk to as as possible; of course you can make this as large as you want, but this is the proportion; beat all together, add a little From Mrs. Owen's Illinois Cook Book, 1871, page 263. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dr. Joel Priced Ky |
) One pound and a quarter of very light dough, made with potato Three-quarters of a pound butter, Two pounds thoroughly washed and slowly dried in a slow oven, One pound ... From Mrs. Owen's Illinois Cook Book, 1871, page 186. | |
| The Cook's Own Book (1832) | Dr. Kitchener's |
Ask who are to eat it, it thick or thin; if the latter, mix well together by degrees, in a basin, one spoonful of oatmeal, with three of cold water; if the former, use ... From The Cook's Own Book, 1832, page 138. | |
| The Woman Suffrage Cook Book (1886) | Dr. L. G. Bedell |
Steamed Graham. t ng. Three cupfuls graham, one cupful sour milk (or better still, half a cupful or more of sour cream), one cupful molas ses, two teaspoonfuls soda and ... From The Woman Suffrage Cook Book, 1886, page 74. | |
| The Woman Suffrage Cook Book (1886) | Dr. Leila G. Bedell |
a.st fiAttos. Two and one-half cups of flour, two eggs, two tablespoon fols sugar, one cup milk, salt, baking-powder. From The Woman Suffrage Cook Book, 1886, page 22. | |
| Presbyterian Cook Book (1873) | Dr. McDermont |
Put two large spoonsfuls of cream on to boil, with a wineglass of vinegar; beat the yolks of three eggs, and stir in the; let it a moment, then set away to cool. From Presbyterian Cook Book, 1873, page 61. | |
| The Dixie Cook-Book (1883) | Dr. Stall |
Poor Man’s Puppine. A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar (some add table-spoon butter); place in oven while cold, stirring ... From The Dixie Cook-Book, 1883, page 240. | |
| Presbyterian Cook Book (1873) | Dr. Steele |
One of corn meal; one pint of flour; one pint of thick, sour milk; one egg; two tablespoonsful of molasses; one teaspoonful of soda. Mix together, putting the white of ... From Presbyterian Cook Book, 1873, page 103. | |
| The Woman Suffrage Cook Book (1886) | Dr. Vesta D. Miller |
Bt ' istard* vie quart milk, four tablespoonfuls sugar; add nutmeg and salt; set the pudding-dish in a pan of water -■■ ’ bake. Test with a broom-splint, and remove from ... From The Woman Suffrage Cook Book, 1886, page 87. | |
| Gulf City Cook Book (1878) | Dr. W. H. Pancoast's Liniment |
Camphor, one and a half dram; olive-oil, one ounce; aqna ammonia, one ounce; tincture aconite root, one ounce; oil origanum, one half ounce; laudanum, one half ounce. From Gulf City Cook Book, 1878, page 264. | |
| Common Sense in the Household (1871) | Drain and |
squeeze, rub through a cullender, then return to the saucepan with a tablesj^oonful of butter, salt to Stir rapidly from the bottom until very hot, when dish, rounding ... From Common Sense in the Household, 1871, page 243. | |
| Larkin Housewives' Cook Book (1915) | Drain and |
sprinkle with sugar. The apples may be coarsely chopped and stirred into batter if preferred. Serve with roast pork. From Larkin Housewives' Cook Book, 1915, page 24. | |
| Common Sense in the Household (1871) | Drain in a |
cullender, heap in a root-dish, and stir in butter, pepper, and Soak the small hominy in the same way, and boil in as much water, slowly, stirring very often, almost ... From Common Sense in the Household, 1871, page 248. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Drain the |
liquid a cullender or sieve, and skim it Let it stand next morning, to congeal. Then clean it well from the sediment, and put it into a tin or bell-metal kettle. Stir ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 52. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Drain the |
potatoes and mash them through a colander; add to them the stir, and press through a sieve. Then return to the farina boiler; boil five minutes, and serve. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Draw the |
forward, where it will boil rapidly, and keep there for forty minutes; then strain the liquor through a napkin, and taste to see if seasoned enough. The water should ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 159. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Drawn Butter |
Take half a pound of butter, braid into it two table-spoonsful of flour, put it into a saucepan, and add one teacup of boiling water; set it on the fire, stirring it all ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 81. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Drawn Butter |
Rub a small cup of butter into half a table-spoon flour, beating it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 114. | |
| Gulf City Cook Book (1878) | Drawn Butter |
of water, two tea-spoonfuls of flour, two ounces of butter; mix flour and butter till smooth; stir into the hot water and salt to taste. From Gulf City Cook Book, 1878, page 93. | |
| The Dixie Cook-Book (1883) | Drawn Butter |
Rub a small cup of butter into half a table-spoon flour, beating it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, ... From The Dixie Cook-Book, 1883, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Drawn Butter |
2 tablespoonfuls of butter ^ pint of boiling water Mix the butter and flour to a smooth paste in a bowl, place the bowl over the in a pan of boiling water, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. | |
| The White House Cook Book (1887) | Drawn Butter |
MELTED butter is the foundation of most o_ the common sauces. Have a covered saucepan for this purpose. One lined with porcelain will be best. Take a quarter of a pound ... From The White House Cook Book, 1887, page 176. | |
| Recipes for Sea Food (c. 1910s) | Drawn Butter, No |
1.— To one heaping tablespoonful of butter take one heaping tablespoonful of flour, a enough hot water to dissolve this cream. Thicken by standing the saucepan in hot ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. | |
| Housekeeping in Old Virginia (1879) | Drawn Dutter |
Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls Put it in a small tin saucepan and set it in a ... From Housekeeping in Old Virginia, 1879, page 214. | |
| Common Sense in the Household (1871) | Dredge with |
flour and fry in hot dripping or lard, turning when one side is browned. Drain off every drop of fat; pepper, and serve hot. From Common Sense in the Household, 1871, page 240. | |
| The Appledore Cook Book (1872) | Dredge with |
flour, salt, and pepper. Cover with cold water, and boil slowly one hour; then add two spoonfuls of flour mixed with cold water, and boil one hour longer. Have a dish ... From The Appledore Cook Book, 1872, page 51. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dredge with |
flour, salt and Try out the bacon in a the this hot bacon-fat, fry brown on one side, turn, and brown the other. it on a hot dish with the bacon, cut in small pieces. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 151. | |
| Boston School Kitchen Text-Book (1887) | Dredge with |
flour and brown it in dripping or salt pork fat. Cover the meat with boiling water, skim as it begins to boil, and add 2 small onions, tsp. ssp. very From Boston School Kitchen Text-Book, 1887, page 223. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dressed Calf's Head |
No. i calf's head with the skin on 6 nice tomatoes, baked Have the butcher saw the top of the head, and take out the brains. Now wash the head well in cold water; clean ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 147. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dressed Calf's Head |
No. Saw the head lengthwise through the skull. the brains, throw them into cold water for one Take out the eyes and teeth. Wash and cleanse the as directed in preceding ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 148. | |
| Fifty-Two Sunday Dinners (1913) | Dressed Head Lettuce |
Select a large, firm head of lettuce. Remove all wilted leaves. Separate the heart leaves sufficiently to wash them thoroughly. Drain, arrange leaves on shallow serving ... From Fifty-Two Sunday Dinners, 1913, page 115. | |
| The Picayune Creole Cook Book (1901) | Dressings for Fowls). Rub ‘the tur |
key well with salt and pepper inside and out, and then rub the inside with butter, using about a half teaspoonful. Stuff first the space from which you took out the craw ... From The Picayune Creole Cook Book, 1901, page 123. | |
| Bohemian-American Cook Book (1915) | Dried and |
codfish is soaked in three or four hours, or over night (in the latter case do not use as much water). to it, drain, pour over it fresh cold water and parboil, then ... From Bohemian-American Cook Book, 1915, page 133. | |
| The Creole Cookery Book (1885) | Dried Cherries |
Stew the cherries with a little sugar fora short time; then spread them on dishes and set them in the sun; as they dry pour the syrup over them, a little at a time, for ... From The Creole Cookery Book, 1885, page 218. | |
| Presbyterian Cook Book (1873) | Dried Flour for Infants |
Take one teacupful; tie it up tightly in a close muslin bag; put it in a pot with cold water; boil three hours; then take it out and dry the outside. When used, grate ... From Presbyterian Cook Book, 1873, page 159. | |
| Aunt Babette's Cook Book (1889) | Dried Flour for Teething Children |
Tie up as much flour as your napkin will hold, set it on to boil in plenty of cold milk, and boil at least four hours, slowly but steadily, in an earthen milk bowl. Take ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 528. | |
| Common Sense in the Household (1871) | Dried Flour for Teething Children' |
1 cup of flour, tied in a stout muslin bag and dropped into cold water, then set over the fire, J3oil steadily. out the ball and dry in the hot sun all day; or, if you ... From Common Sense in the Household, 1871, page 513. | |
| German National Cookery for American Kitchens (1904) | Dried Fruits |
1. General Directions. All kinds of fruits, fresh as well as dried, must be cooked in enameled ware, for when they are cooked in iron they receive an unpleasant taste. ... From German National Cookery for American Kitchens, 1904, page 395. | |
| The New England Cook Book (1905) | Drop the |
creams when hard, one at a time, into the hot chocolate, using two forks to out; set the drop on one fork on the bottom, using the other fork to scrape the chocolate off ... From The New England Cook Book, 1905, page 306. | |
| The Dixie Cook-Book (1883) | Drrep Currants |
One pint sugar to a pint of stemmed ripe currants; put them together in a porcelain kettle, a layer of currants at the bottom; vhen the sugar is dissolved, let them boil ... From The Dixie Cook-Book, 1883, page 257. | |
| Foods That Will Win the War and How to Cook Them (1918) | Dry Methods |
1. Roasting or Baking—Oven roasting or baking is applied to roasts. Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside ... From Foods That Will Win the War and How to Cook Them, 1918, page 42. | |
| The Picayune Creole Cook Book (1901) | Du Coco |
4 Tablespoonfuls of Cocoa. Set the milk to boil in a farina boiler, and moisten the Cocoa with a little milk, and pour it into the milk just as it begins to simmer, ... From The Picayune Creole Cook Book, 1901, page 340. | |
| The Picayune Creole Cook Book (1901) | Du Gru |
Under the heading of Corn might properly be classed the white corn grits, without which no breakfast in Louisiana is considered complete. Grits is not only used for ... From The Picayune Creole Cook Book, 1901, page 192. | |
| The Picayune Creole Cook Book (1901) | Du Mais en Conserve |
8 Quarts of Corn, 1 Tablespoonful of Lard to Each Quart of Corn. Boll the corn on the cob until no milk will exude if the grains are pricked with a needle. Then cut the ... From The Picayune Creole Cook Book, 1901, page 358. | |
| The Picayune Creole Cook Book (1901) | Du Sucre |
As mentioned above, always select the best granulated loaf sugar for making candies. Beware of glucose. As a general rule, loaf sugar will do for all candy making ... From The Picayune Creole Cook Book, 1901, page 355. | |
| The International Cook Book (1906) | Duckling, Rouennaise |
Soubrics of Spinach (2621) Roast Ribs of Beef (126) Chocolate Pudding (190) 3139. CREAM OF GREEN PEAS, ST. CLOUD Open a quart can green peas, drain off water, place and ... From The International Cook Book, 1906, page 900. | |
| The Italian Cook Book (1919) | Dust the |
bottom with grated cheese and dispose over the points of the asparagus one near the other; season with salt, pepper, grated cheese and little pieces of butter. Make ... From The Italian Cook Book: The Art of Eating Well, 1919, page 89. | |
| The Creole Cookery Book (1885) | Dutch Blanc Mange |
Dissolve 1 ounce of isinglass in a quart of water; let it boil down to 1 pint; add to this the yolks of 8 eggs, well beaten and seasoned highly with wine and sugar to ... From The Creole Cookery Book, 1885, page 183. | |
| The Cook's Own Book (1832) | Dutch Flummery |
(1) with a pint of white wine, some sugar, the juice of two, and the peel of one lemon, a stick of cinnamon, and half an ounce of dissolved strain, and mix well-beaten ... From The Cook's Own Book, 1832, page 114. | |
| The Southern Cookbook (1912) | Dutch Flummery |
Boil two ounces of isinglass in three pints of water very gently half an hour: add a pint of white wine, the juice of three and the thin rind of one lemon, and rub a few ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 65. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Dutch Stew |
13^ lbs bottom of round Yi c pearl tapioca 4 tomatoes or Yi can 1 onion 1 c peas 1 or 2 carrots Bake 4 hours in casserole dish From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 26. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dutched Lettuce |
carefully two heads of lettuce, separate the and tear each leaf in two or three pieces. Cut a quarterof ham or bacon into dice, and fry hot, add two tablespoon fuls of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 298. | |
| The White House Cook Book (1887) | Dye for White or Light Eyebrows |
BOIL an ounce of walnut bark in a pint of water for an hour. Add a lump of alum the size of a filbert, and when cold, apply with a camePs-hair brush. From The White House Cook Book, 1887, page 621. | |
| The Creole Cookery Book (1885) | E Paste |
This requires care and good materials; the flour must be dried and sifted before using it; the butter which is employed washed, and all the water worked out; the best ... From The Creole Cookery Book, 1885, page 129. | |
| Buckeye Cookery and Practical Housekeeping (1877) | E. Brand, Minneapolis, Minn |
Pram Boren lyon Puppine. Scald one and a half pints Indian meal with half pint boiling water; add four table-spoons Graham flour, one pint milk (either sweet or sour), ... From Buckeye Cookery and Practical Housekeeping, 1877, page 205. | |
| The Kansas Home Cook-Book (1874) | E. Cushman |
eggs, two cups flour, one of sugar, one teaspoon cream tartar, half teaspoon soda dissolved in two tablespoons milk, two tablefor inside: One egg, half cup of sugar, ... From The Kansas Home Cook-Book, 1874, page 186. | |
| Presbyterian Cook Book (1873) | E. F. Stoddard |
One cup of butter; two; three and a; one cup of sour cream; one teaspoonful of soda in two pans. For the jelly make a custard of one pint of milk;; two tablespoonsful of ... From Presbyterian Cook Book, 1873, page 80. | |
| The Kansas Home Cook-Book (1874) | E. Hunt |
Half pound of butter, half pound of sugar, whites of two eggs, enough flour to roil out; blanch two pounds of almonds and put them on the top of cakes; mix some sugar ... From The Kansas Home Cook-Book, 1874, page 155. | |
| The Kansas Home Cook-Book (1874) | E. Jones |
Cut and scrape the corn from the ears, add one-half cup milk to one dozen ears, salt, pepper, lumps butter on top. an. The top will be brown like beans. From The Kansas Home Cook-Book, 1874, page 88. | |
| The Kansas Home Cook-Book (1874) | E. K. Morgan |
One cup sweet milk, one cup of sugar, one half cup of butter, two eggs, three cups flour, two spoons baking powder. Ground cinnamon or spice to taste. From The Kansas Home Cook-Book, 1874, page 167. | |
| Directions for Cookery, in Its Various Branches (1837) | E. L. Carey & A. Hart, Chestnut Street |
\ bHOCK eff eitbor end of a pound-bo:^ o|B»Dr^traroTC|y, put borand sontentfl into a small iron pot with a halwallon of boiling vater, and set aflide night near the fire ... From Directions for Cookery, in Its Various Branches, 1837, page 7. | |
| The Kansas Home Cook-Book (1874) | E. Reed |
Boil cup of meal in it thickens, then add cup molasses, tablespoon of butter, very little salt and pint of cold milk; bake one hour. From The Kansas Home Cook-Book, 1874, page 207. | |
| The Kansas Home Cook-Book (1874) | E. Whitmore |
Put a of ground of boiling boil down to one pint, cool and drain off the into a clean stew pan, put it on the again, and, when boiling, add white sugar to make it the ... From The Kansas Home Cook-Book, 1874, page 256. | |
| The National Cookery Book (1876) | Eaas Roastep IN THE SAND |
burned out, and only the embers r¢ main, scrape them aside, and also some of the surface sand. Have the eggs pre pared with little holes made in the points by a pin or ... From The National Cookery Book, 1876, page 144. | |
| The Dixie Cook-Book (1883) | Eae Rois |
Two tea-cups sweet milk, two eggs, a little salt, three and a half scant cups of sifted flour. Bake in hot gem-pans.—Mrs. L. S. W., From The Dixie Cook-Book, 1883, page 44. | |
| The Dixie Cook-Book (1883) | Eae@ Piant |
Peel and slice one or two medium-sized egg-plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and a ... From The Dixie Cook-Book, 1883, page 337. | |
| The American Frugal Housewife (1829) | Ear-Wax.—Nothing |
is better than ear-wax to prevent the painful effects resulting from a wound by a nail, skewer, &-c. It should be put on as soon as possible. Those who are troubled with ... From The American Frugal Housewife, 1829, page 124. | |
| Directions for Cookery, in Its Various Branches (1837) | Early in |
the morning rinse them through a cullender. Score the rind of the pork, (which should not be a very fat piece,) and put the meat into a clean pot with the beans, which ... From Directions for Cookery, in Its Various Branches, 1837, page 122. | |
| Directions for Cookery, in Its Various Branches (1837) | Early in |
the morning put them into a pot with plenty of water, and boil them slowly till dinner time. require seven 17* or eight hours sufficiently done. off, put them into a ... From Directions for Cookery, in Its Various Branches, 1837, page 199. | |
| Presbyterian Cook Book (1873) | Easpbeeey Vinegar |
Put two quarts of raspberries in a stone jar; pour over them one quart of the very best vinegar; let it stand twentyfour hours; then strain, and pour the liquor over ... From Presbyterian Cook Book, 1873, page 151. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eastern Brown Breap |
One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| The Picayune Creole Cook Book (1901) | Eau de Cerises |
2 Pounds of Cherries. Stone the cherries and press the juice from the pulp into a porcelain vessel, and then add a little water and the juice of one lemon. Stir well, ... From The Picayune Creole Cook Book, 1901, page 336. | |
| The Jewish Manual (1846) | Eau De Cologne |
Mix together one ounce of essence of bergamot, the same quantity of essence of lemon, lavender, and orange flower-water, two ounces of rosemary and honey-water, with one ... From The Jewish Manual, 1846, page 230. | |
| Common Sense in the Household (1871) | Eau Sucre. J* |
Dissolve three or four lumps of loaf sugar in a glass of ice-water, and take a teaspoonful every few minutes for a "tickling in the throat," or a backing cough. Keep it ... From Common Sense in the Household, 1871, page 522. | |
| The Dixie Cook-Book (1883) | Ece Burrer |
Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few ... From The Dixie Cook-Book, 1883, page 254. | |
| The Cook's Own Book (1832) | Echaude's |
Lay a quartern of flour on a pasteboard or slab, make a hole in centre, in which put an ounce of salt, and a little' water to dissoUe it, a pound of butter, twenty eggs; ... From The Cook's Own Book, 1832, page 114. | |
| The Epicurean (1894) | Eco the Epicureaisr |
(2140), YOUNG EABBITS, HUNTEE'S STYLE (Lapereaux au Chasseur). Skin and draw two young rabbits; wash, wipe, and cut each one into twelve pieces; put them into a sautoir ... From The Epicurean, 1894, page 676. | |
| The Kansas Home Cook-Book (1874) | Economy Dishes |
ioj quantity of flour until smooth; add the mixture to theflcur and beat the whole together; or frying pan; when it appears to thicken, pour over it the whites beaten ... From The Kansas Home Cook-Book, 1874, page 125. | |
| The Epicurean (1894) | EDIBLE SNAILS |
A shelled snail. The snails intended for eating are those that feed on aromatic plants. They are nourishing, but difficult to digest, are unsuitable for weak stomachs, ... From The Epicurean, 1894, page 421. | |
| The White House Cook Book (1887) | Edith Carew Roosevelt |
• Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter. Cut the vegetables in slices and add them with the herbs. Put in ... From The White House Cook Book, 1887, page 47. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eea Butter |
Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few ... From Buckeye Cookery and Practical Housekeeping, 1877, page 223. | |
| Aunt Babette's Cook Book (1889) | Eed Easpberry Uream |
Squeeze the juice out of two pounds of red raspberries (do' this through a coarse cloth)- Then stir the yelks of a dozen eggs, with threequarters of a pound of sugar; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 309. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eee Rous |
Two tea-cups of sweet milk, two eggs, a little salt, three and’ a half scant cupe of sifted flour. Bake in hot gem-pans.—Mre. L. S. W., From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Eeef a la Mode |
a ten-pound round of beef (have the butcher lard it), and tie it tight with a strongcord. Rub into the beef one and one-half tablespoonfuls of salt, one teaspoonful each ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 61. | |
| The Cook's Own Book (1832) | Eels Baked |
Skin and clean some take a shallow pan, and cut the eels in lengths according to tlie depth of tlie pan; in, letting them upright in it; the pan should be filled; put in ... From The Cook's Own Book, 1832, page 114. | |
| The Cook's Own Book (1832) | Eels Potted |
Bone them; season them uell n|>on both sides with pepper, salt, a little mace, and Jamaica |>epper; lie for six and pack them into a dish; with a coarse paste and bake ... From The Cook's Own Book, 1832, page 115. | |
| Gulf City Cook Book (1878) | Eggnog.—no |
Allow the same proportions as above. Beat the whites and yelks of the eggs separately, the whites to a stiff froth. For about twelve eggs beat very light a pint of sweet ... From Gulf City Cook Book, 1878, page 245. | |
| The National Cookery Book (1876) | Ei From a Go¢ |
uld always be b | be lec rest ul at n } | for present use. After boiling it, take it out of the hot water dry it with a towel and hang it up in a dry cellar. It will be ... From The National Cookery Book, 1876, page 126. | |
| Presbyterian Cook Book (1873) | Eice Beeai |
Take a plate of boiled rice warm enough to melt a lump of butter the size of a walnut: beat two eggs, separately. Mix with them one and one half teacupsful of flour, and ... From Presbyterian Cook Book, 1873, page 102. | |
| Aunt Babette's Cook Book (1889) | Eioe Water |
< Wash two tablespoonfuls of rice, put on to boil with two cups of ■v^ater and a j^inch of salt; strain and set on ice. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 528. | |
| The Cook's Own Book (1832) | Elder Rob |
Gather the elderberries when quite ripe, put them into a stone jar, tie a bladder or paper over the planthe jar in a pan of water; let it the berries are strain them ... From The Cook's Own Book, 1832, page 118. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Elixir Pro |
One ounce of gum myrrh, one ounce of canella alba, one ounce of saffron, one quart of brandy, one quart of W. L. rum, or alcohol, half an ounce of saleratus; the more ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 88. | |
| The Kansas Home Cook-Book (1874) | Eliza Smith |
rice, one and half of sugar, two of milk; bake three To be eaten cold. From The Kansas Home Cook-Book, 1874, page 205. | |
| The Woman Suffrage Cook Book (1886) | Emma M. E. Sanborn, M. D |
, c Porridge. ■ nt of I. Png water add two teaspoonfuls of Am: ■., - - v Mer, and add salt; then add half « A A < 1 vo:, again; the proportions of milk we Pet can be o. ... From The Woman Suffrage Cook Book, 1886, page 129. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | En Papillote |
1/2 pound sausage meat 6 loin cutlets tablespoonful of the in a frying-pan, and when hot, brown the cutlets on both sides. Take them out, season with butter to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 130. | |
| The Cook's Own Book (1832) | Endive in Veloute |
off all the outer leaves of your endive, and having opened tlie hearts, put tliem into cold water to wa>h In the meanwhile heat a kettle of water, put in it a handful of ... From The Cook's Own Book, 1832, page 118. | |
| The Dixie Cook-Book (1883) | Eneiise Cooxtes |
One ounce of ammonia dissolved in a pint of milk overnight, four eggs, four cups of sugar, two of butter, one tablespoon of salt, currants and candied orange-peel to ... From The Dixie Cook-Book, 1883, page 102. | |
| The Jewish Manual (1846) | English Muligatawny |
Take a knuckle of veal, stew it till half done, then cut off the greatest part of the meat, and continue to stew down the bone in the stock, the meat must be cut into ... From The Jewish Manual, 1846, page 34. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | English Stew with Barley |
1 lb mutton 2 onions 4 potatoes sliced }/2 c pearl barley 1 tsp chopped.parsley Cut meat in small pieces and brown with onions in fat from meat. Add barley and 2 qts ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Entb'ies |
parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg, and crumbs; drain on brown paper and serve. These croquettes may ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Entire Wheat Gruel |
J cup entire wheat 3 cups water (hot) Mix wheat and cold water, add boiling water and and cook in double boiler one to two hours. Milk may be substituted for water. From Lowney's Cook Book, Illustrated in Colors, 1907, page 374. | |
| The Epicurean (1894) | Eognons de Ooqs a la Mazarin |
Braise some cocks'-combs and kidneys, and when cold drain and wipe well. Cover the combs with a white chaudfroid (No. HdS), and the kidneys with a blond chaudfroid made ... From The Epicurean, 1894, page 739. | |
| The Epicurean (1894) | Eotis au C^leri Demi-Glace |
Truss some mallard ducks for roasting (No. 179), and when cooked dish up as the others. They maybe served eitlier whole or else cut up into si.x pieces or the fillets ... From The Epicurean, 1894, page 656. | |
| The Picayune Creole Cook Book (1901) | Epaule de Mouton Braisée |
1 Shoulder of Mutton. 1 Carrot. 1 Onion. % Stalk of Celery. 4 Cloves. 1 Bay Leaf. 6 Turnips. If the mutton does not appear very tender the process of smothering it will ... From The Picayune Creole Cook Book, 1901, page 110. | |
| The Picayune Creole Cook Book (1901) | Epis de Mais Boutllis |
6 Ears of Corn._2 Quarts of Boiling Only young and tender corn should be boiled. Remove the green outside husks and the silk, as far as possible. Put the corn into a ... From The Picayune Creole Cook Book, 1901, page 219. | |
| The Southern Cookbook (1912) | Essence of Anchovies |
Take a dozen of anchovies, chop them, and the bone, but with their own liquor strained; add them to sixteen large spoonfuls of water: boil gently till dissolved, which ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 131. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Essence of Ginger |
Put three ounces of fresh grated ginger, an ounce of thin cut lemon peel, into a quart of brandy, or proof spirit, bottle and cork it, let it stand for ten days, shaking ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 110. | |
| Gulf City Cook Book (1878) | Essence of Ginger |
Beat in a mortar three fourths of a pound of race ginger put in a jar, and pour over it one quart of best alcohol. Allow it to stand three weeks; then strain and bottle. From Gulf City Cook Book, 1878, page 274. | |
| The Picayune Creole Cook Book (1901) | Essence of Rose, Orange or Lemon |
Beat the whites of the eggs, and sift in gradually the sugar, beating all the while, using good judgment as to sufficient quantity, and adding in the beginning a tablespoonful of Rose ‘or From The Picayune Creole Cook Book, 1901, page 321. | |
| Dainty Desserts for Dainty People (c. 1910s) | Evaporated Milk Blanc Mange |
1 cup hot water. ^ teaspoonful lemon flavor. 1 cup evaporated milk. Proceed as in above recipe, and mold with Orange Jelly. ^r% '^ From Dainty Desserts for Dainty People, c. 1910s, page 14. | |
| Mrs. Beeton's Book of Household Management (1861) | Evaporating Lotion |
Sal-ammoniac, 4an ounce; vinegar, 5 ozs.; rectified spirit, 5 ozs. '; water, a pint. Mix together. This is a useful application in sprains and bruises, and also for the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Buckeye Cookery and Practical Housekeeping (1877) | EvcHerep Pius |
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon; boil vinegar, sugar and spice together, pour over plums, draw off next morning and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 239. | |
| The Dixie Cook-Book (1883) | Evcuerep Pius |
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon; boil vinegar, sugar and spice together, pour over plums, draw off next morning and ... From The Dixie Cook-Book, 1883, page 272. | |
| La Cuisine Creole (1885) | Everton Toffy |
In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter. Stir well together for fifteen minutes, or until the mix¬ ture becomes ... From La Cuisine Creole, 1885, page 248. | |
| The Woman Suffrage Cook Book (1886) | Every-Day |
One cup molasses, one teaspoonful soda, one water, one teaspoonful salt, one cup suet, chopped, fine, one teaspoonful clove, three cups flour, one teaspoonful 'cinna ... From The Woman Suffrage Cook Book, 1886, page 78. | |
| Mrs. Porter's New Southern Cookery Book (1871) | ew Cook-book |
greai c^ire. lest the gall-bladder be broken. Put the liver in a bowl of empty the entrails and lav them in water: if there be esro;?, It is proper a different bowl for ... From Mrs. Porter's New Southern Cookery Book, 1871, page 48. | |
| Presbyterian Cook Book (1873) | Excellent Liniment for Cuts |
Take four ounces of balm gilead buds, and steep them two or three days in one quart of alcohol; then strain off the liquor, and add to it three ounces of turpentine; ... From Presbyterian Cook Book, 1873, page 164. | |
| The Southern Cookbook (1912) | Excellent Short |
two of white sugar, pounded and quite dry; then mix it with a pound of flour well dried; rub it three ounces of butter so fine as not to be seen; some cream put the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 43. | |
| Boston School Kitchen Text-Book (1887) | Experiment with Starch |
If we soak slices of raw potato in cold after a while we a sediment in pan. This is starch, which has dropped out of the cells which were cut by slicing. This sediment ... From Boston School Kitchen Text-Book, 1887, page 68. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | External Remedy |
— Take a glass of olive or sweet oil, and half a glass of spirits of turpentine; mix them together, and rub the throat externally, wearing flannel round it at the same ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 94. | |
| Mrs. Hale's New Cook Book (1857) | Extract the |
seeds and strings, put in a stew-pan water enough just to cover them; add one to each common sized squash; the; is generally enough, and then press them through a ... From Mrs. Hale's New Cook Book, 1857, page 269. | |
| Presbyterian Cook Book (1873) | Eye Mush |
Take four tablespoonsful of rye flour; mix smooth with a little water, and it into one pint of boiling water; twenty minutes, stirring frequently. To be eaten Avith cream or milk. From Presbyterian Cook Book, 1873, page 158. | |
| The White House Cook Book (1887) | Eye-washes |
THE best eye-wash for granulated lids and inflammation of the eyes is composed of camphor, borax and morpnine, in the following proportions: To a large wine-glass of ... From The White House Cook Book, 1887, page 575. | |
| Reliable Recipes (c. 1910s-1920s) | F R O S T I N G S |
3 tablespoons melted chocolate 1 tablespoon corn syrup Mix sugar, milk, corn syrup, and when boiling add the melted chocolate. Cook until a soft ball is formed in cold ... From Reliable Recipes, c. 1910s-1920s, page 36. | |
| The Kansas Home Cook-Book (1874) | F. Atwood |
Four quarts of salt, two pounds brown sugar, saltpeter, to one hundred pounds of beef. Water to cover meat. 6o From The Kansas Home Cook-Book, 1874, page 71. | |
| The Kansas Home Cook-Book (1874) | F. Atwood |
Two eggs beaten very light, add a cup and a half of sugar, two tablespoons boiling milk, the of a lemon; steam over hot water foT ten minutes, stirring rapidly. From The Kansas Home Cook-Book, 1874, page 224. | |
| The Kansas Home Cook-Book (1874) | F. Davies, Topeka |
Take four eggs, two coffee cups sugar, beat the eggs and sugar well together, two cups flour, two teaspoons cream tartar, one of soda, two-thirds of a cup boiling water, ... From The Kansas Home Cook-Book, 1874, page 147. | |
| Presbyterian Cook Book (1873) | F. Edgar |
Three cups of light dough, before it is kneaded; three cups; one cup of butter; spice, cinnamon, and Mix together thoroughly; let it rise until very light, then mix ... From Presbyterian Cook Book, 1873, page 117. | |
| The Kansas Home Cook-Book (1874) | F. M. Keith, White Cloud |
" Washing Fluid.—To five quarts soft water, add one pound sal soda, and half a pound unslaked lime. Heat gradually till dissolved. After being thoroughly settled, pour ... From The Kansas Home Cook-Book, 1874, page 279. | |
| Mrs. Porter's New Southern Cookery Book (1871) | F. P. V. Cakes |
Half a pound of flour, six ounces of sugar, four ounces of butter, two eggs, one wineglassful of new milk and one small teaspoonful of ammonia; the butter, add the eggs, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 224. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | F. Snider |
Cherry Par fait Add one cup of cherry pulp to two cups of thick whipped cream and a quar¬ ter of a cup of cherries. Flavor with a few drops of almond extract. Put in a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 158. | |
| Aunt Babette's Cook Book (1889) | Faeina Mush |
Boil one quart of milk; while boiling, stir in half a cup of farina, stirring constantly while pouring in the farina. Do this very slowly to prevent lumbs from being ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fairfax Cakes |
Three cupsful each of and water, one cuj^ful of butter, five cujDsful of flour, four one teaspoonful of soda and two teaspoonsful of cream of tartar; bake in a quich oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 234. | |
| The Good Housekeeper (1841) | Family Mince Piey |
Boil three pounds of lean beef till tender and when cold chop it fine. Chop three pounds of clear beef suet and mix the meat, sprinkling in a table-spoonful of salt. ... From The Good Housekeeper, 1841, page 87. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fancy Cfake |
the yelks of four into a half pound of sugar; add a little less than fifteen minutes, then add one teaspoonful rose water and the of the From Mrs. Owen's Illinois Cook Book, 1871, page 213. | |
| The Kansas Home Cook-Book (1874) | Fannie Woodard, Topeka |
One pint Indian meal, one cup white sugar, one pint sifted flour, two eggs, three heaping teaspoons baking powder, one half cup butter, one pint sweet milk; to be well ... From The Kansas Home Cook-Book, 1874, page 39. | |
| The Kansas Home Cook-Book (1874) | Fannie Woodard, Topeka |
Mash fine the yolk of one hard boiled egg.,. Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial^ Salads and Sauces, and add one teaspoon of salt, three of mustard, and ... From The Kansas Home Cook-Book, 1874, page 100. | |
| The Kansas Home Cook-Book (1874) | Fanny, Osawattomie |
One lemon grated and juice, one cup sugar, one cup water, one tablespoon in one water, stand ten minutes, then fill up with boiling water, stirring till dissolved. From The Kansas Home Cook-Book, 1874, page 227. | |
| Common Sense in the Household (1871) | Farina Blanc-jiange |
according to the above receipt, but fifteen minutes before the eggs are added. You may omit the eggs if you like, and only want a plain dessert. Arrowroot Blanc-mange, ... From Common Sense in the Household, 1871, page 431. | |
| Housekeeping in Old Virginia (1879) | Farina Cakes |
Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When readj to bake, ... From Housekeeping in Old Virginia, 1879, page 62. | |
| The Italian Cook Book (1919) | Farina Cakes |
(Pasticcini di semolino) Farina, six and a half ounces. Sugar, three and a half ounces. Pine-seeds, two ounces. Butter, a small piece. Four eggs. A pinch of salt. Cook ... From The Italian Cook Book: The Art of Eating Well, 1919, page 142. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Farina Gruel |
1 tablespoonful Hecker’s farina. ~ 1 cup boiling water. 1 saltspoonful salt. 1 cup milk. Put all but the milk in the double boiler, and cook fifteen minutes, or until it ... From Mrs. Lincoln's Boston Cook Book, 1884, page 431. | |
| Presbyterian Cook Book (1873) | Farina with |
a cold milk; then add one quart of milk, and half a teacupful of powdered white From Presbyterian Cook Book, 1873, page 88. | |
| Mrs. Beeton's Book of Household Management (1861) | Farinaceous Foods |
3144.— GRISSINI STICKS. Ingredients. — \ a Ib. of fine flour, 2 ozs. of butter, 2 whites of egg, i yolk of egg, freezing-salt, milk, salt, cayenne. Method. — Sieve the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Directions for Cookery, in Its Various Branches (1837) | Fasten the |
string very firmly, and stop up with flour the little gap at the tying-place so that no water can get in. Have ready a large pot of boiling water. Put the pudding into ... From Directions for Cookery, in Its Various Branches, 1837, page 79. | |
| Mrs. Hale's New Cook Book (1857) | Fat or |
oil, i sed again, should be strained through a sieve before it is set a ide. Fat becomes richer from having meat fried into it, and maybe repeatedly • but the fat that ... From Mrs. Hale's New Cook Book, 1857, page 107. | |
| War Economy in Food (1917) | Fat Saving |
We use twice as much fat as some of the allies. The amount used here should be not more than % pound i^er j^erson per week and G ounces for children under 10. Use butter ... From War Economy in Food, 1917, page 28. | |
| Mrs. Beeton's Book of Household Management (1861) | Fat. Whatever and However You Fry, First Heat the Fat |
Fat for Frying. — Melted suet or fat can be used for French frying, and mutton is less likely to burn than beef, but either or both together will do. Lard should never ... From Mrs. Beeton's Book of Household Management, 1861, page 160. | |
| The Boston Cooking-School Cook Book (1896) | Fats and Oils |
Fats and oils are found in both the animal and vegetable kingdom. Fats are solid; oils are liquid; they may be converted into a liquid state by application of heat; they ... From The Boston Cooking-School Cook Book, 1896, page 34. | |
| The National Cookery Book (1876) | FayaL BIscult |
Take a cupful of flour and one of milk, three eggs, a little sugar, a piece of butter thi size of an egg, and two teaspoontfuls of baking powder. Bake them in cups or rings. atl From The National Cookery Book, 1876, page 178. | |
| Aunt Babette's Cook Book (1889) | Fb^ed Beefsteak |
Steak fried in a spider, if done properly, is almost as good as broiled. Have the spider very hot, cut a piece of fat off the steak and allow this to heat just enough to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 90. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fbozen Dishes |
Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 319. | |
| Directions for Cookery, in Its Various Branches (1837) | Federal Cakes |
Sift.two pounds of flour into a deep pan, and cut np in it of fresh rub the butter flour with hands, adding by degrees, half a pound white sugar; a tea-spoonful of ... From Directions for Cookery, in Its Various Branches, 1837, page 352. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Federal Cakes |
Two pounds of flour, one pound of sugar, half a pound of butter, the yolks of two eggs, one and a lialf of a of; rub the and add all the the whole into a smooth dous^h: ... From Mrs. Porter's New Southern Cookery Book, 1871, page 274. | |
| Mrs. Hale's New Cook Book (1857) | Feet Blanc Mange.—Boil |
set of calfs feet in or 5 quarts of water, without any the is to quart, strain and mix 1 quart of milk, several sticks of cinnamon, or a vanilla bean. Boil the whole 15 ... From Mrs. Hale's New Cook Book, 1857, page 362. | |
| Presbyterian Cook Book (1873) | Feozex Peaches |
Take two quarts of rich milk, and two teacupsful of sugar mix well together, and put into a freezer, with ice and salt packed around it. Have ready one quart of peaches, ... From Presbyterian Cook Book, 1873, page 97. | |
| Housekeeping in Old Virginia (1879) | Fertilizer for Strawberries |
Nitrate of potash, one pound; glauber salts, one pound; sal soda, one pound; nitrate of ammonia, one-quarter pound. Dissolve the above in forty gallons of water, ... From Housekeeping in Old Virginia, 1879, page 519. | |
| The Picayune Creole Cook Book (1901) | Feves Plates |
1 Pint of Butterbeans, 2 Pints of Water. 1 Tablespoonful (Heaping) of Butter. The Butterbean is one of the most delicate of our Louisiana vegetables. Soak the ... From The Picayune Creole Cook Book, 1901, page 210. | |
| The Appledore Cook Book (1872) | Fickled Cucumbers |
,* Pick the cucumbers before they get very large; hiy liieni in a tub, and cover with a boiling brine of one gill of salt to one gallon of water; let this stand until ... From The Appledore Cook Book, 1872, page 197. | |
| Dainty Desserts for Dainty People (c. 1910s) | Fig Bars |
2 envelopes Knox Gelatine. i cup chopped blanched almonds. 1 lemon, or 1 teaspoonful of the lemon ^ pound figs. flavoring found in Acidulated pack3 tablespoonfuls sherry ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| The Boston Cooking-School Cook Book (1896) | Fig Filling |
% lb. figs, finely chopped y^ cup boiling water y^ cup sugar 1 tablespoon lemon juice Mix ingredients in the order given and cook in double boiler until thick enough to ... From The Boston Cooking-School Cook Book, 1896, page 606. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fig Sandwiches |
Chop one-fourtli a pound of figs very fine, add one-fourtli a cup of water, and cook to a smooth; add, also, one-third of almonds, blanched, chopped very fine and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 195. | |
| The Epicurean (1894) | Fig. BSB |
(3555). JARDINIERE CUTLETS (Ootelettes Jardinilre). Blanch half a pound of rice, refresh and return it to the saucepan with a pint and a half of boiling cream, half a ... From The Epicurean, 1894, page 900. | |
| Reliable Recipes (c. 1910s-1920s) | Fig. I |
Most any kind of strong paper will do for making the paper tubes providing it is thin and pliable, because thick paper will break when it is crinkled in closing the bag. ... From Reliable Recipes, c. 1910s-1920s, page 25. | |
| The Epicurean (1894) | Fig. ISMa |
together, tie with rows of strings, beginning on the feathered end and girding tightly; fasten at the other or upper end, tying the string firmly; now cut the lower end ... From The Epicurean, 1894, page 251. | |
| The Epicurean (1894) | Fig. TIV |
pounds of finely pounded ice with a pound and a half of rock salt, not too coarse: fill the pail to the top, mix well together and turn the bottle by the neck to give it ... From The Epicurean, 1894, page 900. | |
| The Appledore Cook Book (1872) | Figs' Feet Soused |
Scrape and wash the pigs' feet. Clean them, cover them with salt and water, and stand two days; then turn this water off, and coVer again with fresh <]^ « let them stand ... From The Appledore Cook Book, 1872, page 55. | |
| The Picayune Creole Cook Book (1901) | Figs, Creole Style |
Figues @ la Créol:. 1 Quart of Ripe Figs. _ Stem and peel and cut the fies in quarters. (Figs are always abundant with us in August and September.) Place in a dish, ... From The Picayune Creole Cook Book, 1901, page 259. | |
| Aunt Babette's Cook Book (1889) | Filet De Bceuf' au Champignons |
For this you must get a tenderloin roast, which you will have to order at least a day or two before you wish to use it, as butchers do not always keep them on hand. Eub ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 88. | |
| The International Cook Book (1906) | Filet of Sheepshead, Farley |
Cut two filets of sheepshead in three slanting, even pieces each. Lightly heat an ounce butter in saute pan, lay in filets one beside another, season with a teaspoon ... From The International Cook Book, 1906, page 900. | |
| The Appledore Cook Book (1872) | Fill a |
six quart pan with new-fallen snow; gNite the rind and squeeze the juice of six lemons into it, and then stir in four cups of sugar. This can also be made with currant jelly. From The Appledore Cook Book, 1872, page 173. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fill a |
wire basket with peaches and plunge them into the boiling water. In two minutes take them out, and the will come off jjrop me iruit into coia water, to Keep me coior. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 340. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fill with |
hickory-nut kernels, Brazilian nuts cut in slices, almonds, cocoanut cut in thin strips, dates and a few bits of candied orange peel. two pounds of sugar and one cup of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 526. | |
| The Creole Cookery Book (1885) | Fillet De Buf |
Remove, with a sharp bladed knife, every particle of the sinewy ekin which covers the fillet, then lard it if you choose, (a thing the French never omit, though others ... From The Creole Cookery Book, 1885, page 89. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fillets of Tongne |
Cut cold boiled tongue in pieces about four inches two wide and half an inch thick. Dip in melted butter and in flour. For eight fillets put two table-spoonfuls of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 170. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Filling for Cakes |
H9 ter in cold water to take out all the salt. Put in a piece of cheese¬ cloth and pat it until all the moisture is dried out. Beat until creamy, adding slowly the ... From Good Things to Eat, as Suggested by Rufus, 1911, page 123. | |
| The Creole Cookery Book (1885) | Filling for the Above |
For the icing, make a thick syrup of 1 lb. of sugar, and pour over the whites of 3 eggs, which have been beaten toa stiff froth, stirring well all the time; then add } ... From The Creole Cookery Book, 1885, page 165. | |
| Rumford Complete Cook Book (1908) | Filling for Timbales |
2 cups mushrooms cut in 1 tablespoon cornstarch or small pieces. 1 cup cream or milk. Salt ana pepper to taste. 1 tablespoon sherry. Cook the mushrooms in the butter ... From Rumford Complete Cook Book, 1908, page 79. | |
| The Epicurean (1894) | Fin. ClKI |
soft, then stand for twenty-four hours in a warm closet. Arrange these rings on top of each other on a layer of frolle paste (No. 136) cut exactly the same dimensions, ... From The Epicurean, 1894, page 900. | |
| The Southern Cookbook (1912) | Fine Amber |
Put a pound of butter into a saucepan, with ers of a pound of loaf sugar, finely powdered; melt the butter and mix well with it: then add the yolks of fifteen well ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Fine Custards |
A quart of milk or cream. The yolks.only, of sixteen egg9. Six ounces of powdered white sugar. Half an ounce of cinnamon, broken in small pieces. A large handful of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. | |
| Mrs. Beeton's Book of Household Management (1861) | Fines Herbes |
Ingredients. — i medium-sized sol at of good aelv-cho; i tablespoonful of fiuelv-rhnpprd; \ ateaspoontul r.uh ot anchovy and H.i:. salt and pej Method. Melt the buf pan. ... From Mrs. Beeton's Book of Household Management, 1861, page 451. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fines Herbes Vinegar |
2 cups of tarragon vinegar. 2 cloves of garlic, chopped 2 tablespoonfuls of garden cress, chopped fine. small green capsicums, of chopped fine. marjoram, chopped fine. 2 ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 43. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Finish the |
same as apples, using a half-pound of sugar to every pound of quinces. The skin and rough pieces may be used for From Mrs. Rorer's Philadelphia Cook Book, 1886, page 535. | |
| The Dixie Cook-Book (1883) | Firrerep Corree |
The French coffee biggin furnishes the easiest means for filtering coffee. It consists of two cylindrical tin vessels, one fitting into the other; the bottom of the ... From The Dixie Cook-Book, 1883, page 143. | |
| Boston School Kitchen Text-Book (1887) | First Lesson in Batters |
Batters are thin mixtures of flour and liquid made in the proportion of one scant measure of liquid to one full measure of If merely mixed and slowly they would be hard ... From Boston School Kitchen Text-Book, 1887, page 167. | |
| The Southern Cookbook (1912) | First Way |
Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, the same half an ounce of sal-prunel, and a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. | |
| War Economy in Food (1917) | Five Rules for Wise Buying |
1. Don't begin to save on milk.—Children must have it; adults ought to. Milk builds bone, and muscle better than any other food. 2. Spend at least as much, for milk as ... From War Economy in Food, 1917, page 14. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Five Warre Homry or Garts |
Take two cups to two quarts salted water, soak over-night, and. boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry. From Buckeye Cookery and Practical Housekeeping, 1877, page 37. | |
| The Cook's Own Book (1832) | Fkavml'anf |
Take a -aiu e| Kin,and put live spoonfuls of flour, five eggs, a pint of milk, in ounce of Unier and a litil.- set:<.;'',e, stirring coa-tantly FR1 it lias l>ilcd ten ... From The Cook's Own Book, 1832, page 125. | |
| The Cook's Own Book (1832) | Fkf.n* 'ii |
Take i marrow pudding, and when nearly cold, cut it into thin slices, and then cut them:i<.;aln into pieces two iinee-quarters of an inch wide, dip hatter, and fry them ... From The Cook's Own Book, 1832, page 127. | |
| The Picayune Creole Cook Book (1901) | Flan Soufié |
1 Cup Milk. 4 Eggs. 2 Tablespoonfuls 1 Tablespoonful Vanilla. Boil the milk. Blend the butter and the flour nicely, and add to the boiling milk. Stir constantly over the ... From The Picayune Creole Cook Book, 1901, page 279. | |
| The New England Cook Book (1905) | Flavor and |
pour into a mold dipped in cold water. Sago blanc-mange may be made in the same manner. Corn-starcli Blanc-mange.—One quart of milk, four tableof corn-starch, wet with a ... From The New England Cook Book, 1905, page 215. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Flavor to |
taste with vanilla or almond extract. Bake in three layers. Beat up one pint of whipping cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 10. | |
| Camp Cookery (1910) | Flavor with |
salt, pepper, sweet herbs, curry powder or what you will. The result will be a savory dish of tender meat, called by the French a ragout. It is easy to prepare it this ... From Camp Cookery, 1910, page 78. | |
| Larkin Housewives' Cook Book (1915) | Flavor with Larkin Nutmeg |
Stir all together, in a moderate oven and bake two once during the first hour. One and one-half cups raisins may be added if liked. They are not necessary however. From Larkin Housewives' Cook Book, 1915, page 92. | |
| The White House Cook Book (1887) | Flavored Vinegars |
ALMOST all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors ... From The White House Cook Book, 1887, page 185. | |
| Larkin Housewives' Cook Book (1915) | Flavoring Extract |
like custard. Beat whites of eggs, add a little sugar, put on top and brown in oven. From Larkin Housewives' Cook Book, 1915, page 88. | |
| The Picayune Creole Cook Book (1901) | Flavoring Extract to Taste |
These are favorite candies with the Creoles,.and very easy to make. They may be of any size, a lozenge, a tablet or a drop, and they may also be of any color. Mash and ... From The Picayune Creole Cook Book, 1901, page 351. | |
| The Boston Cooking-School Cook Book (1896) | Flavoring Extracts |
Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, peach, and rose. These are made from the flower, fruit, or seed from which they are ... From The Boston Cooking-School Cook Book, 1896, page 40. | |
| Directions for Cookery, in Its Various Branches (1837) | Flavoured Vinegars |
These vinegars will be found very useful, at times when the articles with which they are flavoured cannot be conveniently procured. Care should be taken to have the ... From Directions for Cookery, in Its Various Branches, 1837, page 181. | |
| Gulf City Cook Book (1878) | Flaxseed Poultice |
To make a poultice sufficiently large for the chest or stomach, stir into about one pint of boiling water sufficient flaxseed meal to thicken. thick and smooth, a ... From Gulf City Cook Book, 1878, page 267. | |
| The National Cookery Book (1876) | Flaxseed Tra |
three quarts of boiling water on two tablespoonfuls of Set it on the fire, and when it begins to boil, remove it and strain it through a sieve upon some sugar and lemon ... From The National Cookery Book, 1876, page 293. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Flirtation Cakes |
of sugar and butter, five of milk, live cupsful of flour, to raisins, currants, spice, salt in small scalloped tins; grate cocoanut over them, and sift fine sugar on them. From Mrs. Porter's New Southern Cookery Book, 1871, page 248. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Floating Island |
Six whites of eggs. Six large table-spoonfuls of jelly. A pint of cream. jelly and white of egg into a pan, and beat it together with a whisk, it becomes a stiff froth, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 49. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Floating Island |
Bent the whites of nine eggs to a then beat seven large of whatever dark colored jelly, you may happen you have beaten seven or eight put some cream into a large shallow ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 78. | |
| The National Cookery Book (1876) | Floating Island |
Take the juice of two lemons, the whites of two eggs, three tablespoonfu ls of currant jelly, and a large cupful of white sugar, and beat all toa stiff froth. Put it ... From The National Cookery Book, 1876, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Floating Island |
Put the milk on to boil in a farina boiler. of the eggs to a stiff froth, put them, a few spoonfuls at a time, on top of the boiling milk; let cook one minute, and then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 447. | |
| The White House Cook Book (1887) | Floating Island |
ONE quart of milk, five eggs and five tablespoonfuls of sugar. Scald the milk, then add the beaten yolks and one of the whites together with the sugar. First stir into ... From The White House Cook Book, 1887, page 394. | |
| Aunt Babette's Cook Book (1889) | Floating Island |
Beat light the yelks of six eggs with half a cup of sugar. Boil a quart of milk, beat up the whites of six eggs very stiff, and put them into the boiling milk, a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 316. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Floating Island of Apples |
Bake or scald eight or nine large apples cold,^ pare them and pulp them through a sieve; beat up this pulp with sugar, and add to it the whites of four or five eggs ... From Mrs. Porter's New Southern Cookery Book, 1871, page 362. | |
| The New England Cook Book (1905) | Floating Island.—Beat the |
yelks of six eggs until very; sweeten and flavor to taste; stir into a quart of boiling milk it thickens; when cool, pour into a low glass dish; whip the whites of the ... From The New England Cook Book, 1905, page 215. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Floating Islands |
1. One quart of cream, whites of five eggs, half a pound of powdered loaf sugar; whisk the eggs to a froth, add the sugar, one at a time, and flavor with vanilla; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 366. | |
| The White House Cook Book (1887) | Floating Islands |
BEAT the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded milk and ... From The White House Cook Book, 1887, page 394. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Florida Orange Sticks |
i orange i}4 cups sugar \yi cups flour yi cup cornstarch l/i cup orange juice the butter and add the of eggs beaten until thick, orange juice, and grated Mix flour, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 31. | |
| The White House Cook Book (1887) | Florida Orange Wink |
iWiPE the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair-sieve; measure the juice after it is ... From The White House Cook Book, 1887, page 503. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Flour Ball for Flour Gruel |
Knead two cups flour into a ball, adding water to form a stiff dough. Tie ball in a linen cloth and boil in deep saucepan ten to twelve hours, keeping the cloth covered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 375. | |
| The Kansas Home Cook-Book (1874) | Flour Gruel |
Tie a teacup of flour in muslin, and it four hours; when done, grate a tablespoonful, mix with cold water, and stir in boiling milk or Add a for children with summer complaint. From The Kansas Home Cook-Book, 1874, page 261. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Flour Gruel |
Mix flour -with cold -water, add scalded milk and Cook in double boiler thirty minutes, stirring often. From Lowney's Cook Book, Illustrated in Colors, 1907, page 375. | |
| Larkin Housewives' Cook Book (1915) | Flour or |
flour to make a fairly thick batter. Mix well, drop a spoonful at a time into a hot greased frying pan, cook slowly until a golden brown, turn and brown the other side. ... From Larkin Housewives' Cook Book, 1915, page 68. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Flour or Arrowroot Gruel |
1 cup boiling water. 2 teaspoonfuls flour, wet in cold 1 saltspoonful salt. water. Cornstarch and rice-flour gruels are made in a similar manner. Use a little more of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 429. | |
| The Picayune Creole Cook Book (1901) | Flour Sufficient to Make a Soft Batter |
cream; add the milk and the baking powder, and gradually add the whites Beat the batter hard for ten minutes, after adding sufficient flour to make a nice soft batter. ... From The Picayune Creole Cook Book, 1901, page 319. | |
| The Picayune Creole Cook Book (1901) | Flour to Make a Good Light Batter |
2 Tablespoonfuls of Lard. Slice the eggplants very thin, paring them if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and ... From The Picayune Creole Cook Book, 1901, page 222. | |
| Reliable Recipes (c. 1910s-1920s) | Flour—Flour |
belongs in a bin or barrel raised a few inches from the floor. While wheat flour may be obtained in quantity, cornmeal or graham flour should only be purchased in small ... From Reliable Recipes, c. 1910s-1920s, page 72. | |
| The Cook's Own Book (1832) | Flummery French |
an ounce of isinglass line, put it into a quart of cream, and boil it gently for a quarter of an hour, keeping it stirring all the time. it off, sweeten it ith tine ... From The Cook's Own Book, 1832, page 122. | |
| The Kansas Home Cook-Book (1874) | Foam.— Three |
of six three eggs beaten very sugar to taste. Mix well together, heat over a slow fire, beating thoroughly with an egg beater until it boils. Robert Keith & Co., ... From The Kansas Home Cook-Book, 1874, page 258. | |
| The International Cook Book (1906) | Foame Macaronia |
2982. FOAME MACARONIA Cut in very small square pieces a pound raw lean mutton, half pound raw lean veal and two ounces raw lean ham. Finely chop two ounces raw beef ... From The International Cook Book, 1906, page 900. | |
| The Dixie Cook-Book (1883) | Foamine Saute |
Beat whites of three eggs to a stiff froth; melt tea-cup of sugar in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at ... From The Dixie Cook-Book, 1883, page 245. | |
| Presbyterian Cook Book (1873) | Foe Frosted Limbs |
Two drachms of beeswax; two of Venice turpentine; one half drachms of chloroform; one half drachm of camphor, and one half ounce of lard. Melt the beeswax, turpentine, ... From Presbyterian Cook Book, 1873, page 162. | |
| The Picayune Creole Cook Book (1901) | Foie Sautécs @ la Lyonnatee |
1 Pound of Beef Liver. Slice the onions nicely. Put one tablespoonful of butter into the frying pan and add the onions. When brown, take the liver which you have cut ... From The Picayune Creole Cook Book, 1901, page 94. | |
| Bohemian-American Cook Book (1915) | Folcvl'ci |
s Irupinijmi vandlicl'avii. two of a to boil, add of farina and let it boil until thick, then take from the fire and let it Cream three tablespoons of good butter, add ... From Bohemian-American Cook Book, 1915, page 24. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Fold in |
well-beaten whites. Mix turn batter into a greased pan, and bake in a hot oven 30 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. | |
| The Epicurean (1894) | Fonds d'Artiohauts Gamis de Maoedoine |
Artichoke Bottoms. — Trim some small round artichoke bottoms two inches in diameter; rub over with lemon and blanch in plenty of water; cook them in a white stock (No. ... From The Epicurean, 1894, page 775. | |
| Housekeeping in Old Virginia (1879) | Food for a Sick Infant |
Gelatine two inches square, milk half a pint, water half a pint, cream one-half to one gill, arrowroot a teaspoonful. Sweeten to the taste. — Mrs. tl. D. From Housekeeping in Old Virginia, 1879, page 488. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Food for the Sick |
The following pages contain the principal food necessary for a sick person, as they are not able to take their usual nourishment. It may be necessary to advise what is ... From Jewish Cookery Book, on Principles of Economy, 1871, page 127. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Food for the Sick |
Anrowkoor CusTarp.—One table-spoon of arrowroot, one pint of milk. one egg, two table-spoons sugar; mix the arrowroot with a little of the cold milk; put the rest of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 420. | |
| The Good Housekeeper (1841) | For a Bruise or Sprain |
Bathe the part in cold water, till you can get ready a decoction of wormwood. This is one of the best remedies for sprains and bruises. When the wormwood is fresh ed, ... From The Good Housekeeper, 1841, page 142. | |
| Mrs. Owen's Illinois Cook Book (1871) | For a French Pot an Feu |
Put into a large earthen pot or pipkin six pounds of good fresh beef, and four quarts of water. Set it on a slow fire, skim it when it simmers, and when nearly boiling ... From Mrs. Owen's Illinois Cook Book, 1871, page 89. | |
| The White House Cook Book (1887) | For a Summer Draught |
THE juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon; strain and ... From The White House Cook Book, 1887, page 508. | |
| Manual for Army Cooks (1896) | For Army Cooks |
Cut the liver into slices a quarter of an inch thick, and soak it one hour in cold, salt water; rinse well with waril water, wipe it dry, and dip each slice into flour ... From Manual for Army Cooks, 1896, page 96. | |
| Jewish Cookery Book, on Principles of Economy (1871) | For Breakfast |
The table should be laid with a clean white cloth, the cups and saucers at one end, if for tea; at both ends, if for tea and coffee. The tea pot and coffee pot occupy ... From Jewish Cookery Book, on Principles of Economy, 1871, page 17. | |
| The White House Cook Book (1887) | For Children Teething |
TIE a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours; then remove the cloth and expose the flour to the air or heat ... From The White House Cook Book, 1887, page 560. | |
| Gulf City Cook Book (1878) | For Cleansing Woolens |
One fourth of a pound of white castile soap, one fourth of a pound of ammonia (three ounces), one ounce of ether, one once of spirits of wine. Cut the soap in small ... From Gulf City Cook Book, 1878, page 276. | |
| The White House Cook Book (1887) | For Constipation |
ONE or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A ... From The White House Cook Book, 1887, page 572. | |
| The New England Cook Book (1905) | For Cooking |
Roast Beef—The best roasting-pieces are the middle ribs and the sirloin. The ends of the ribs should be removed from the flank, and the latter folded under the beef and ... From The New England Cook Book, 1905, page 89. | |
| Housekeeping in Old Virginia (1879) | For Curing Hams |
For five hundred pounds hams. 1 peck and \\ gallons fine Liverpool salt. If pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 126 AN IMPROVEMENT TO ... From Housekeeping in Old Virginia, 1879, page 133. | |
| The Kansas Home Cook-Book (1874) | For Curtain |
Goods, Shades, &c, go to Robert Keith & Co. Bottle and keep in a cool Take two tablespoons of this for a goblet of water, and add onequarter of a teaspoon of soda, From The Kansas Home Cook-Book, 1874, page 257. | |
| The White House Cook Book (1887) | For Dandruff |
TAKE glycerine four ounces, tincture of cantharides five ounces, bay rum four ounces, water two ounces. Mix, and apply once a day and rub well down the scalp. From The White House Cook Book, 1887, page 620. | |
| Housekeeping in Old Virginia (1879) | For Diarrhcea |
Take equal parts of laudanum, tincture capsicum, tincture camphor, and aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in water, when needed. — Dr. E. A. C, From Housekeeping in Old Virginia, 1879, page 497. | |
| Home Candy Making (1889) | For Dipping |
Take a piece of the size of a egg, put it in a tiny saucepan or teacup, it in a basin of boiling water and stir continually it melts, then add a few drops of cochineal ... From Home Candy Making, 1889, page 33. | |
| Gulf City Cook Book (1878) | For Dysentery |
One tea-spoonful of common salt, one of epsom salts, twenty drops of laudanum, fifteen drops of camphor, in a goblet A dessert-spoonful every hour. From Gulf City Cook Book, 1878, page 265. | |
| Mrs. Beeton's Book of Household Management (1861) | For Fresh Herrings |
Ingredients. — i teaspoonful of mustard, i dessertspoonful of flour, i oz. of butter, i gill of boiling water, i teaspoonful of vinegar. Method. — Mix the flour and ... From Mrs. Beeton's Book of Household Management, 1861, page 303. | |
| The Epicurean (1894) | For Ladies Only |
Although set with more simplicity than the dinner table, nothing elegant must be lacking; in the center of the table place a (lower decoration, either a double ... From The Epicurean, 1894, page 29. | |
| Rumford Complete Cook Book (1908) | For Mousses and |
Parfaits, which are not stirred, equal measures of ice and salt should be used, as is the case when previously frozen mixtures are being moulded. For Water Ices two ... From Rumford Complete Cook Book, 1908, page 192. | |
| Housekeeping in Old Virginia (1879) | For Preventing Scarlet Fever |
Extract belladonna, six grains; cinnamonwater, one drachm; white sugar, two drachms; alcohol, two drachms; pure water, thirteen drachms. Mix thoroughly and label ... From Housekeeping in Old Virginia, 1879, page 496. | |
| Mrs. Beeton's Book of Household Management (1861) | For Quails, and Other Birds |
Ingredients. — \ a Ib. of calf's liver, 2 ozs. of lean veal, 3 ozs. of bacon, \ a very small onion, a bouquet-garni (parsley, thyme, bay-leaf), i oz. of butter, the yolk ... From Mrs. Beeton's Book of Household Management, 1861, page 326. | |
| Camp Cookery (1910) | For Ready Reference in Choosing What to Cook |
All recipes in this book are here grouped under Quick, Medium, or Slow, according to the Everything under Quick can be prepared in less than 25 minutes, and so is ... From Camp Cookery, 1910, page 13. | |
| Housekeeping in Old Virginia (1879) | For Removing Fruit or Ink Stains |
Two drachms chloride of lime, two drachms acetic acid, ono and a half ounce water. Mix well — Dr. E. A. C. 508 iron rust miscellaneous recipes. From Housekeeping in Old Virginia, 1879, page 515. | |
| The White House Cook Book (1887) | For Severe Sprains |
THE white of an egg, a tablespoonful of vinegar and a tablespoonful of spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon as possible ... From The White House Cook Book, 1887, page 577. | |
| Housekeeping in Old Virginia (1879) | For Sore-Throat |
Carbolic acid crystals, pure, half a drachm; tincture kino, one drachm; chlorate potash, two drachms; simple syrup, half an ounce. Water sufficient to make an ... From Housekeeping in Old Virginia, 1879, page 493. | |
| Gulf City Cook Book (1878) | For Sprained Ankle |
Make a poultice of flour and vinegar, of the consistency of pudding-batter, and bind on the ankle; keep wet with vinegar, renewing when dry. Sit with the foot elevated. From Gulf City Cook Book, 1878, page 266. | |
| Gulf City Cook Book (1878) | For Summer-complaint in Infants |
One ounce sirup of rhubarb, one dessert-spoonful of paregoric, one tea-spoonful of sup. carbonate of soda, well mixed.: From ten to fifteen drops. From Gulf City Cook Book, 1878, page 265. | |
| Reliable Recipes (c. 1910s-1920s) | For T H E Bottom of T H E Pans |
]/2 cup brown sugar yZ cup butter Cream and spread over bottom of one round pan about 1 yZ inch deep. Place slices close together. Bake about 25 minutes at 425 degrees ... From Reliable Recipes, c. 1910s-1920s, page 16. | |
| The House Servant's Directory (1827) | For Tables, After |
PARTIES, &:C. Take one pint of milk, one ounce of spirits of turpentine, two dessert spoonfuls of sweet oil, mix them well together, put the mixture into a bottle for ... From The House Servant's Directory, 1827, page 91. | |
| Larkin Housewives' Cook Book (1915) | For the |
pink part use the same quantities, taking two yoiks oi eggs and one-half teaspoon vanilla extract and sufficient Larkin CherryRed Culinary Paste to make a pretty pink ... From Larkin Housewives' Cook Book, 1915, page 75. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Compote |
i dozen sweet oranges Juice of quarter of a lemon gill of water Put the sugar and water on to boil; boil ten minutes, skim, and add the lemon juice. the oranges, cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 425. | |
| La Cuisine Creole (1885) | For the Inside of the Cakes |
Take a pint of milk, one-half a cup of flour, one cup of sugar and two eggs. Boil the milk and flour to¬ gether, add the eggs and sugar; flavor the custard with lemon. ... From La Cuisine Creole, 1885, page 170. | |
| The Kansas Home Cook-Book (1874) | For the Middle |
of one egg beaten to a stiff froth, juice and of one lemon, add powdered sugar, and bake in separate layers, as for jelly From The Kansas Home Cook-Book, 1874, page 160. | |
| The Cook's Own Book (1832) | For the Poor |
Wash an ox-head very clean; the bones, and cut the meat in pieces; put it on in thirteen gallons of water, and a peck and a half a peck of turnips, quantity ofon ions, ... From The Cook's Own Book, 1832, page 257. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Straws |
Cut the orange peel into fine strips with the scissors. one cup of sugar and a half-cup of water to the crack, that is, until it hardens when dropped From Mrs. Rorer's Philadelphia Cook Book, 1886, page 413. | |
| Mrs. Hale's New Cook Book (1857) | For Winter use .— Late in |
the season take tomatoes not too ripe, cut them into thick slices, salt them lightly in a flat dish, sprinkling the salt over them as you cut them. oil’ the water; put ... From Mrs. Hale's New Cook Book, 1857, page 285. | |
| Mrs. Beeton's Book of Household Management (1861) | Fore-quarter |
(5) Fore Knuckle. — Best stewed or boiled. In the young animal all joints are tender, and can be roasted. When the sinews and tendons have become stiff and hard with ... From Mrs. Beeton's Book of Household Management, 1861, page 488. | |
| Mrs. Beeton's Book of Household Management (1861) | Fore-quarter |
(10) Fore Rib.— The 6 ril* nearest the sirloin arc the best for any purpose. The best end of the ribs, or wing rib, is always to be preferred. The best end of the ribs ... From Mrs. Beeton's Book of Household Management, 1861, page 495. | |
| Mrs. Beeton's Book of Household Management (1861) | Fore-quarter |
(i) Spare-rib. — Gem-rally roasted. Hand.— Usually slightly salted and boiled, to < -r hot or (4) Fore-loin. — For roa* 1 1 1 ND-QUARTER. -pring, or belly.— G« ilted and ... From Mrs. Beeton's Book of Household Management, 1861, page 711. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Forefathers’ Dinner |
Succotash is the great dish in Plymouth at every celebration of Forefathers’ Day, December 22. ‘Tradition says it has been made in that town ever since the Pilgrims ... From Mrs. Lincoln's Boston Cook Book, 1884, page 310. | |
| Mrs. Hale's New Cook Book (1857) | Four in |
enough water to cover it, lay about an ounce of butter on the top, tie it over with a thick double paper, and bake it an it close together with a spoon, and let If made ... From Mrs. Hale's New Cook Book, 1857, page 147. | |
| Mrs. Hale's New Cook Book (1857) | Fowls— Tc |
keep— Without meat— Veloute— Thickening for Gravies. Graviks are not required either in great variety, or in abundant quantities, when only a moderate table is kept, and ... From Mrs. Hale's New Cook Book, 1857, page 221. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Artichauts a la Milanaise |
Ingredients. — Globe artichokes, Parmesan cheese, butter. Method. — Remove the stalks and hard leaves, place the artichokes in slightly salted boiling water, boil gently ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Aubergines aux Oeufs Poches |
Ingredients. — 3 aubergines, 6 small poached eggs, i gill of tomato pulp, 2 tablespoonfuls of chopped ham, i tablespoonful of breadcrumbs, £ an oz. of butter, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Bceuf Marine |
Ingredients. — 74 or 16 lb. of round of beef. For the brine i Ib. of coarse salt, £ a lb. of coarse brown sugar, % an oz. of saltpetre. Method. — Mix the salt, sugar and ... From Mrs. Beeton's Book of Household Management, 1861, page 605. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Beignets de Fromage |
Ingredients. — £ of a Ib. of Gruyere cheese, £ of a Ib. of choux paste (see p. 882), Nepaul pepper or cayenne, salt, egg and breadcrumbs, Method. — Cut the cheese into ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Celeri au Fromage |
Ingredients. — 4 heads of celery, stock, grated Parmesan cheese, breadcrumbs, butter, salt and pepper. Method. — Remove the outer stalks and the green part of the inner ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Choux de Bruxelles |
Ingredients. — 1£ to 2 Ibs. of sprouts, 3 ozs. of butter, i£ ozs. of flour, | a pint of stock or milk, 2 tablespoonfuls of lemon juice, i dessertspoonful of grated ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Consomme a la Portugaise |
Ingredients. — 2 quarts consomme, i large ripe tomato, \ an oz. of butter, 12 French plums, i small leek, a pinch of cayenne. Method. — Wash the plums, put them in cold ... From Mrs. Beeton's Book of Household Management, 1861, page 200. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Crime de Concombre a Tlndienne |
Ingredients. — i cucumber, 2 onions (medium size), i calf's brain, 2 quarts of stock, i teaspoonful of mulligatawny paste, £ a gill of cream, i oz. of fresh butter, the ... From Mrs. Beeton's Book of Household Management, 1861, page 234. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Fricassee de Pieds de Pore |
Ingredients. pig's ears, a slice of onion, a small::md. \\hite stock or milk. For the same 2 ->/s. oi butter, il o/s. of flour, I of a pint »»i white stoil, and; Method. ... From Mrs. Beeton's Book of Household Management, 1861, page 717. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Fritot de Fromage |
Ingredients. — Cheshire or Cheddar cheese, clarified butter, Krona pepper, cayenne pepper, frying-batter (see p. 882), frying-fat. Method. — Trim 8 or 9 £-inch slices of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Gateau de Folkestone |
Ingredients. — i pint of milk, 4 ozs. of sugar, 3 ozs. of ground rice, 2 ozs. of butter, 2 ozs. of currants, cleaned and picked, the grated rind of i lemon, salt, paste ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Gigot de Mouton farci |
Ingredients. — A small leg of mutton boned, 2 ozs. of finely-chopped ham or bacon, 4 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of finely-chopped suet, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 660. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Hanche de Mouton Rotie |
Ingredients. — A haunch of mutton. Method. — This joint requires great care in roasting, for if cooked too quickly the loin is overdone while the thick part of the leg ... From Mrs. Beeton's Book of Household Management, 1861, page 687. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Haricots a la Milanaise |
Ingredients. — i quart of green haricot beans, 3 ozs. of butter, i dessertspoonful of finely-chopped parsley, i tablespoonful of lemon-juice, Method. — Boil the beans in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Haricots blancs a la Romaine |
Ingredients. — i quart of small dried haricot beans, 3 ozs. of butter, i tablespoonful of finely-chopped lean ham or bacon, either raw or cooked, i large onion cut into ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Haricots verts a la Crime |
Ingredients. — 2 Ibs. of French beans, 2 ozs. of butter, i egg, £ of a pint of cream or milk, i dessertspoonful of lemon-juice, grated cheese, nutmeg, salt and pepper. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Oeufs aux Epinards en Coquilles |
Ingredients. — £ a Ib. of prepared and seasoned spinach, i breakfastcupful of cream, 6 fresh eggs, pepper and salt. Method. — Have 6 very small coquille or marmite pots, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Oeufs poches a la Tomate |
Ingredients. — 6 eggs, 4 oz. of rice, i oz. of butter, £ of a pint of tomato eauce (see No. 282, Sauces), about £ a pint of stock, salt and Method. — Wash and drain the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Pieds de Pore en Aspic |
Ingredients. — 4 pig's feet, 2 pig's ears, i dessertspoonful of finelychopped parsley, £ a dessertspoonful of finely-chopped fresh sage, Method. — Thoroughly cleanse the ... From Mrs. Beeton's Book of Household Management, 1861, page 718. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Pommes de Terre Sautees.^ |
Ingredients. — Potatoes, salt and pepper. To 5 or 6 allow i oz. of Method. — Choose rather waxy and even-sized potatoes, wash and boil them in their skins until three ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Saucisses a la Bologna |
Ingredients. — 2 Ib. of lean beef, 2 Ib. of lean pork, i Ib. of finelychopped suet, powdered thyme, mace, pepper, fat bacon cut into strips, ox skins, brine. Method. — ... From Mrs. Beeton's Book of Household Management, 1861, page 714. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Tartelettes de Cassis.^ |
Ingredients. — Short crust (No. 1667. or 1668), i Ib. of black-currants, 2 tablespoonfuls of moist sugar. £ of a pint of cream, castor sugar. Method. — Cook the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Topinambours Frits |
Ingredients. — Jerusalem artichokes, frying-batter. Method. — Prepare and parboil the artichokes, cut them into rather thick slices, and season well with salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Topinambours Frits.) |
Ingredients. — Artichokes, frying-fat or oil, salt and pepper. Method. — Wash and peel the artichokes, drain them thoroughly, and cut them into thin slices. Have ready a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Carottes a la Poulette |
Ingredients. — i bunch of young carrots, 2 ozs. of butter, i gill of milk, % a gill of cream, the yolks of 2 eggs, i tcaspoonful of finely-chopped parsley, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Courge Frite |
Ingredients. — i or 2 medium-sized vegetable marrows, egg and breadcnnn! fat. salt and pepper. Method. — Peel and boil the marrows in salt and water until i then drain ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Creme de Fruits Glaces |
Ingredients. — i pint of milk, | a pint of cream, £ a pint of fruit pulp, sugar to taste (10 to 1 2 ozs.), the juice of i lemon, the white of i egg. Method. -Put the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Creme de Raifort [Chaude] |
Ingredients. — i oz. of flour, 2 ozs. of butter, i pint of cream, 3 tablespoonfuls of finely-grated horseradish, i teaspoonful of vinegar, i pinch of salt, 4 a ... From Mrs. Beeton's Book of Household Management, 1861, page 271. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Filet de Boeuf aux Tomates |
Ingredients. — 3 Ib. of fillet of beef, 6 or 8 small tomatoes, 2 ozs. of butter, i tablespoonful of finely-chopped parsley, % a teaspoonful of powdered mixed herbs, i ... From Mrs. Beeton's Book of Household Management, 1861, page 592. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Fritot de Foie de Veau |
Ingredients.— i Ib. of calf's liver, $ a Ib. of bacon, i oz. of butter, flour, Method. r, and cut it into slices about $ of an:;i thickness; add a good seasoning of salt ... From Mrs. Beeton's Book of Household Management, 1861, page 513. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Olives de Veau |
Ingredients. — 1£ Ibs. of lean veal, a few thin slices of streaky bacon, i£ ozs. of butter, i£ ozs. of flour, i teaspoonful of finely-chopped parsley, i teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Pate Demi-Feuilletage |
Ingredients. — 8 ozs. of flour, 6 ozs. of butter (or equal quantities of butter and lard), £ a teaspoonful of lemon-juice, salt, about | of a pint of water. Method. — ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Pate Genoise |
Ingredients. — 3 ozs. of fine flour, 3 ozs. of butter, 4 o/s. of castor sugar, Method. — Break the eggs into a basin, add the sugar, place the basin over a saucepan of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Salade de Celeri et Truffes |
Trim the white part of i or 2 heads of celery with its root, and wash thoroughly. Cut it into very fine shreds, and put these into cold water with the juice of a lemon ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Tete de Veau Farcie.> |
Ingredients. A i al. i Ib. of 1; ham, j hard i 1 tablrsp., Around inaee, nutnu j, salt.i! a turnip, i strip ot celery, a bouquet garni (i.' v, thyme. if), 12 pep| ... From Mrs. Beeton's Book of Household Management, 1861, page 507. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Tourte Sablee |
Ingredients. — 7 ozs. of potato flour or cornflour, i oz. of Vienna flour, 8 ozs. of butter, 6 ozs. of castor sugar, i oz. of ground almonds, the whites of 3 eggs, the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Tutti-Frutti Glaces |
Ingredients. — i oz. of pistachios, blanched and shredded, i oz. of glace cherries, i oz. of glace apricots, £ an oz. of mixed candied peel. all cut into small dice, £ a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Epicurean (1894) | Frais en Tranches, en Filets ou Sales a la Russe |
Sliced Fresh Cucumbers. — If the cucumbers be green, small and seedless, peel and cut off the ends; then pare the inside into thin slices. If large divide them into two ... From The Epicurean, 1894, page 375. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fraise. Strawberry |
Fricandeau, Meat larded and browned, and stewed in stock, or baked and covered with glaze. Fricassee. A stew in which the meat is first fried slightly. From Mrs. Lincoln's Boston Cook Book, 1884, page 523. | |
| Mrs. Hale's New Cook Book (1857) | France, and |
may be made rich, and comparatively delicate, or quite common, by using more or butter for it, and by augmenting or diminishing the lightly three-quarters of a pound of ... From Mrs. Hale's New Cook Book, 1857, page 418. | |
| Mrs. Owen's Illinois Cook Book (1871) | Frankfort, Kt |
Seven eggs, Three teacupsful sugar, Three lemons. Take half the whites to beat separately for an icing, which is made with one cupful of white the yelks and sugar until ... From Mrs. Owen's Illinois Cook Book, 1871, page 287. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Freep Raw Porators |
Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two tablespoons melted butter or beef-drippings, or one-half of each; keep ... From Buckeye Cookery and Practical Housekeeping, 1877, page 294. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frenc PIcKes |
One peck green tomatoes sliced, six large onions sliced; mix these and throw over them one tea-cup of salt, and let them stand over night; next day drain thoroughly and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 233. | |
| Aunt Babette's Cook Book (1889) | French and German Plums |
Prick with a needle to prevent bursting and prepare a syrup, allowing a pint of water and two pounds of sugar to every three quarts of plums. When the sugar is dissolved ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 489. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Artichokes |
French artichokes have a large, scaly head, like the cone of a pine tree. Strip off the coarse outer leaves, cut the stalks off about an inch from the bottom, wash well ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 278. | |
| Manual for Army Cooks (1896) | French Artichokes |
French artichokes have a large, scaly head like a pine cone. Strip off coarse, outside leaves, cut the stalks off an inch from the bottom, wash well in cold water, throw ... From Manual for Army Cooks, 1896, page 150. | |
| The Virginia House-Wife (1824) | French Bfans |
Cut off the stalk end first, and then turn to the pomt and strip off the strings; if not quite fresh, have a bow] of spring water, with a little salt dissolved in it, ... From The Virginia House-Wife, 1824, page 142. | |
| The Boston Cooking-School Cook Book (1896) | French Chej |
Pick ovjer rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing ... From The Boston Cooking-School Cook Book, 1896, page 126. | |
| Dainty Desserts for Dainty People (c. 1910s) | French Dainties |
2 envelopes Knox Acidulated Gelatine. 4 cups granulated sugar. Soak the gelatine in the cold water five minutes. Add the boiling water. dissolved add the sugar and boil ... From Dainty Desserts for Dainty People, c. 1910s, page 39. | |
| Mrs. Hale's New Cook Book (1857) | French Flummery.—Boil |
ounce and a half of isinglass in a pint and a half of cream for 10 minutes, table-spoonsful of orange-flower water, strain it into a deep dish. From Mrs. Hale's New Cook Book, 1857, page 348. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Honey |
together a half-cup of sugar and a half-cup of butter until very light; then add one egg and beat again, add the juice and rind of one lemon, and the whole over the it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 563. | |
| Mrs. Porter's New Southern Cookery Book (1871) | French Loaf |
a of and sugar, six ounces of butter; light, and add of stoned and dusted ^Yith flour; bake in a qitich oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 220. | |
| The White House Cook Book (1887) | French Mustard |
THREE tablespoonfuls of mustard, one tablespoonful of graunlated sugar, well worked together, then beat in an egg until it is smooth; add one teacupf ul of vinegar, a ... From The White House Cook Book, 1887, page 187. | |
| The Boston Cooking-School Cook Book (1896) | French or Percolated |
1 cup coffee (finely ground) 6 cups boiling water Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee ... From The Boston Cooking-School Cook Book, 1896, page 67. | |
| The Italian Cook Book (1919) | French Stew |
(Stufato alia francese) Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 123. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | French Strawberries |
Fill punch cups one-third full of very ripe red berries, sliced; add a tablespoon of granulated sugar to each cup and fill three-quarters full with strained orange ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 104. | |
| Mrs. Porter's New Southern Cookery Book (1871) | French Straws |
Eight eggs, ten ounces of sugar and half a teaspoonful of cinnamon and nutmeg mixed, flour to form a dough; beat the eggs very thick and add the sugar, spices and; knead ... From Mrs. Porter's New Southern Cookery Book, 1871, page 218. | |
| The Dixie Cook-Book (1883) | Frep Raw PorarTors |
Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two table-spoons melted butter or beefdrippings, or one-half of each; keep ... From The Dixie Cook-Book, 1883, page 340. | |
| The International Cook Book (1906) | Fresh Cherry Coupes |
1638. CREME, PRINCESSE Boil for thirty minutes a pint fresh asparagus tips in two quarts water with a half teaspoon salt; thoroughly drain and keep the water. Place the ... From The International Cook Book, 1906, page 499. | |
| The New England Cook Book (1905) | Fresh Fruits Aivd Nuts |
and then put into molds. It is very nice served with blancmange in saucers. Baked Pears.—Place in a stone jar, first a layer of pears, with their skins on, then a layer ... From The New England Cook Book, 1905, page 253. | |
| The New England Cook Book (1905) | Fresh Fruits and Nuts |
hours before they are eaten. Cut off a slice at each end of the watermelon, then cut through the centre; stand on end on platter, and slice down, allowing each slice a ... From The New England Cook Book, 1905, page 251. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fricassee of Mut |
ton or Lamb with Peas. —Cut two pounds of the breast of mutton or lamb into square pieces. Dredge with salt and flour, and brown in butter or drippings. Put them in a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 263. | |
| The Cook's Own Book (1832) | Fricassee White |
Cut a couple of rabbits into pieces, and let them in warm water to cleanse them from the blood; in a intn a.-tr\\ |>aii with milk and water, and let them stew till they ... From The Cook's Own Book, 1832, page 127. | |
| Buckeye Cookery and Practical Housekeeping (1877) | FRICASsEED AND Frrep PotaTors |
Slice cold boiled potatoes, put into a dripping-pan, add milk, salt, pepper, and small lump of butter, allowing half a pint of milk to a dozen potatoes; place in oven ... From Buckeye Cookery and Practical Housekeeping, 1877, page 294. | |
| Aunt Babette's Cook Book (1889) | Fricasseed Babbit |
Clean one or two young rabbits; cut into joints and lay them in salt water half an hour or more. Then wipe each piece on a clean towel, sprinkle slightly with a mixture ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 121. | |
| Directions for Cookery, in Its Various Branches (1837) | Fricasseed Chickens |
Having cut up your chickens, lay them in cold water till all the blood is drawn out. Then wipe the pieces, season them with pepper and salt, and dredge them with flour. ... From Directions for Cookery, in Its Various Branches, 1837, page 145. | |
| The International Cook Book (1906) | Friday, First Week of July |
Shirred Eggs, Mace"doine Picked-up Codfish (822) Lamb Kidneys en Brochette (1331) 1940. SHIRRED EGGS, MACE"DOINE Heat a tablespoon butter in a frying pan, add a ... From The International Cook Book, 1906, page 593. | |
| The International Cook Book (1906) | Friday, First Week of July S>$ |
1938. FRESH LIMA BEANS Plunge a pint fresh, shelled lima beans in two quarts boiling water with teaspoon salt and boil twenty-five minutes. Drain on sieve. Place in a ... From The International Cook Book, 1906, page 593. | |
| The International Cook Book (1906) | Friday, First Week of September |
Wheaten Grits (131) Fried Eggs, Lamontagne Broiled Porgies (876) Country Sausages (134) 2390. FRIED EGGS, LAMONTAGNE Thoroughly wipe four fresh, red tomatoes, then cut ... From The International Cook Book, 1906, page 739. | |
| The International Cook Book (1906) | Friday, Fourth Week of May |
Hominy (45) Eggs, Romeo Salted Codfish in Cream (922) Sweet Potatoes, Lyonnaise (1092) 1674. EGGS, ROMEO Broil four thin slices lean raw ham two minutes on each side, ... From The International Cook Book, 1906, page 509. | |
| The International Cook Book (1906) | Friday, Fourth Week of September |
Wheatena (1298) Eggs, Wilding Sausages, Porto Rico (1788) 2523. EGGS, WILDING Place in a small saucepan one finely chopped, seeded green peppei with a tablespoon melted ... From The International Cook Book, 1906, page 786. | |
| The Italian Cook Book (1919) | Fried Artichoke |
(Carciofi fritti) Take two artichokes, cut out the hard part of the leaves and of the stalk, cut them in two. Then cut these halves into section or slices so as to have ... From The Italian Cook Book: The Art of Eating Well, 1919, page 29. | |
| The Boston Cooking-School Cook Book (1896) | Fried Artichokes |
Sprinkle Boiled Artichokes cut in quarters with salt, pepper, and finely chopped parsley. Dip in Batter I, fry in deep fat, and drain. In preparing artichokes, trim off ... From The Boston Cooking-School Cook Book, 1896, page 341. | |
| Simple Italian Cookery (1912) | Fried Brains |
Take one lamb's brain, or one-half of a calf's brain, put it in a saucepan with cold water, change the water from time to time for a couple of hours, until the brains ... From Simple Italian Cookery, 1912, page 60. | |
| The Kansas Home Cook-Book (1874) | Fried Cakes |
Two quarts of flour, heaping full, one pint coffee cup tablespoons cinnamon, two teaspoons baking powder, very full, lard the size of a hen's egg. Rub the sugar, ... From The Kansas Home Cook-Book, 1874, page 168. | |
| The International Cook Book (1906) | Fried Calves' Brains with Brown Butter |
Garfield Potatoes (1843) 2257. EGGS, SULLIVAN Plunge six even-sized sound green peppers in boiling water six minutes, take up and with a coarse towel remove skins, place ... From The International Cook Book, 1906, page 693. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Chickens |
is one of nicest ways that chickens can be cooked, and is no way that requires more attention. If chickens are killed and picked at home, they should not be allowed to ... From Mrs. Owen's Illinois Cook Book, 1871, page 94. | |
| The Italian Cook Book (1919) | Fried Codfish |
(Baccala fritto) Place the codfish on the after washing as explained in No. in a kettle with cold water and as salt, and as soon as the water boils, remove the codfish. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 95. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Corp Meal Cakes. |
One pint of tom, poured boiling hot upon one cup of corn meal; add‘ one heaping tablespoonful of sugar, and half @ teaspoonful of salt. Let itestand all dtx>'.-or till ... From Mrs. Lincoln's Boston Cook Book, 1884, page 127. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Cucumbers |
Having pared your cucumbers, cut them lengthways pieces about as thick as a dollar. Then dry them in a cloth. Season them with pepper and salt, and sprinkle them thick ... From Directions for Cookery, in Its Various Branches, 1837, page 196. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Cucumbers |
Peel them, and cut them lengthways, and in slices about as thick as a silver dollar. Dry them on a and and sprinkle them thick with flour. Put some butter into a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 159. | |
| The White House Cook Book (1887) | Fried Cucumbers |
PARE them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a ... From The White House Cook Book, 1887, page 228. | |
| The Boston Cooking-School Cook Book (1896) | Fried Cucumbers |
Pare cucumbers and cut lengthwise in one-third inch slices. Dry between towels, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 350. | |
| Manual for Army Cooks (1896) | Fried Cucumbers |
Pare and cut the cucumbers lengthwise into slices not quite one-half inch thick. Put them in cold or ice water for one hour. Wipe each slice dry with a soft cloth, ... From Manual for Army Cooks, 1896, page 130. | |
| Common Sense in the Household (1871) | Fried Cucumbers, *{« |
Pare and lay in ice-water half an hour. Cut lengthwise into slices nearly half an inch thick, and lay in icewater ten minutes Wipe each piece dry with a soft cloth, ... From Common Sense in the Household, 1871, page 232. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Eels |
Skin and clean the eels. Cut them into pieces about three inches long; put them in a stewing-pan, cover with boiling water, add one tablespoonful of vinegar to every six ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 68. | |
| Recipes for Sea Food (c. 1910s) | Fried Eels, No |
skinning, emptying, and washing them as clean as possible, cut them into short pieces, and dry well with a Season them with cayenne, flour them thickly, and fry them in ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 93. | |
| Gulf City Cook Book (1878) | Fried Figs |
Have large, ripe figs; peel, and cut in half the long way of the fruit a pan of hot butter, leaving the flat side of the fig up. Fry a light brown, and after dishing ... From Gulf City Cook Book, 1878, page 104. | |
| The Appledore Cook Book (1872) | Fried Flga' Feet |
Put the frying-pan four spoonfuls of drippings or lard, and when this boils,, lay in the feet, first baving dredged them with flour, and fry brown. Serve on 'hot dishes. ... From The Appledore Cook Book, 1872, page 56. | |
| Common Sense in the Household (1871) | Fried Hominy |
If large, j^ut a good lump of butter or di'ipping in the frying-pan, and Turn in some cold boiled hominy, and cook until the under-side is browned. Place a dish ... From Common Sense in the Household, 1871, page 248. | |
| Housekeeping in Old Virginia (1879) | Fried Hominy |
Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiflen the mixture. Fry like mashed potatoes. — Mrs. JE. From Housekeeping in Old Virginia, 1879, page 237. | |
| The Jewish Manual (1846) | Fried Matsos |
Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of preparing them for breakfast or tea. From The Jewish Manual, 1846, page 186. | |
| The Appledore Cook Book (1872) | Fried Mush |
Into one quart of boiling water stir one tablespoonful of salt, and one cup of flour mixed with one quart of In- ^an meal (it may take a little more than a quart of meal ... From The Appledore Cook Book, 1872, page 92. | |
| The Boston Cooking-School Cook Book (1896) | Fried Mushes |
Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from ... From The Boston Cooking-School Cook Book, 1896, page 125. | |
| The New England Cook Book (1905) | Fried Peaches.—Cut the peaches in |
two, and remove the stones. Dust a little flour on the side from which the stone is taken, and fry, only on that side, in a little butter. done, add sugar and a little butter. From The New England Cook Book, 1905, page 252. | |
| The Boston Cooking-School Cook Book (1896) | Fried Pigs' Feet |
Wipe, sprinkle with salt and pepper, dip in crumbs, egg^ and crumbs, fry in deep fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 294. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Pigs’ Feet |
Make a batter with a little flour, water, a little salt, and one egg. Dip the feet in to cover them. Have your fat hot, and fry them until quite brown. Make a little ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 65. | |
| The Creole Cookery Book (1885) | Fried Plantains |
The plantains should be perfectly ripe and yellow all over. Peel them, split them in long slips, and dredge slightly with flour. Have ready a frying pan filled with ... From The Creole Cookery Book, 1885, page 106. | |
| The White House Cook Book (1887) | Fried Salsify |
STEW the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, ... From The White House Cook Book, 1887, page 233. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Sweet |
Cold sweet potatoes may be cut in slices, across or lengthwise, and fried in hot lard or butter. From Mrs. Owen's Illinois Cook Book, 1871, page 113. | |
| The Cook's Own Book (1832) | Fried Toasts |
Cut the crumb of a tw[KMiny loaf into round or oblong pieces, nearly an inch tliick, and soak them for four or live hours in a pint of cream, mixed with three ... From The Cook's Own Book, 1832, page 127. | |
| Camp Cookery (1910) | Fried.—Birds |
for be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and for the ... From Camp Cookery, 1910, page 93. | |
| The Dixie Cook-Book (1883) | Friep Beefsteak |
When the means to broil are not at hand, the next best method is to heat the frying pan very hot, put in steak previously hacked, let remain a few moments, loosen with a ... From The Dixie Cook-Book, 1883, page 198. | |
| The Dixie Cook-Book (1883) | Friep Cakes |
One coffee-cup of not too thick sour cream, or one: of souy”, milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one-small ... From The Dixie Cook-Book, 1883, page 99. | |
| The Dixie Cook-Book (1883) | Friep Gumso |
Cut up two young chickens, and fry in skillet; when brown but not scorched, put in a pot with one quart finely chopped okra, four. large tomatoes, and two onions chopped ... From The Dixie Cook-Book, 1883, page 284. | |
| The Dixie Cook-Book (1883) | Friep PorksTEAKs |
Fry like beefsteaks, with pepper and salt; or sprinkle with dry powdered sage if the sausage flavor is liked.— Mrs. B. A. Fay. From The Dixie Cook-Book, 1883, page 208. | |
| Manual for Army Cooks (1896) | frijoles Con Queso." |
(Beans with cheese.) 1 quart red beans. 4 tablespoonfuls dripping. - pound good cheese. A little cayenne pepper. Boil beans until soft, drain, and turn into a frying pan ... From Manual for Army Cooks, 1896, page 188. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frmp Bananas |
Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in butter. Serve immediately.—Aunt Eliza, Selma, Ala. From Buckeye Cookery and Practical Housekeeping, 1877, page 284. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frmp Vea CurLets |
Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop ... From Buckeye Cookery and Practical Housekeeping, 1877, page 182. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Froatine Isianp |
Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large ... From Buckeye Cookery and Practical Housekeeping, 1877, page 93. | |
| The Dixie Cook-Book (1883) | Froatine Isianp |
Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large ... From The Dixie Cook-Book, 1883, page 113. | |
| Gulf City Cook Book (1878) | Frogs Stewed |
Skin, boil five minutes, throw into cold water, and drain as above. Put in a stew-pan two ounces of butter, for two dozen frogs; set it on the fire, and when melted lay ... From Gulf City Cook Book, 1878, page 65. | |
| The White House Cook Book (1887) | Frogs Stewed |
WASH and skin the quarters, parboil them about three minutes, drain them. Now put into a stewpan two ounces of butter. When it is melted, lay in the frogs, and fry about ... From The White House Cook Book, 1887, page 98. | |
| The Boston Cooking-School Cook Book (1896) | Frogs' Hind Legs |
Trim and clean. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, then fry three minutes in deep fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 221. | |
| The International Cook Book (1906) | Frogs' Legs, Saute" Meuniere |
Pieds-Paquet, Marseillaise (1442) Macaroni, Suisse Gateaux Religieuses (837) 1605. FROGS' LEGS, SAUT£ MEUNIERE Clip off with scissors the claws of one and a half pounds ... From The International Cook Book, 1906, page 489. | |
| Directions for Cookery, in Its Various Branches (1837) | From a |
of rich unskimmed milk take half a Make the half pint of milk as sweet as possible with powdered white sugar, and put into it the grated peel and the juice of a large ... From Directions for Cookery, in Its Various Branches, 1837, page 330. | |
| La Cuisine Creole (1885) | From a Gourmet |
The crowning of a grand dinner is a brule. It is the piece de resistance, the grandest pousse cafe of all. After the coffee has been served, the lights are turned down ... From La Cuisine Creole, 1885, page 253. | |
| Presbyterian Cook Book (1873) | From Moore's Rural New Yorker |
If, my dear Rural, you ever should wish For breakfast or dinner a tempting dish Of the beans so famous in Boston town, You must read the rules I here lay down: When the ... From Presbyterian Cook Book, 1873, page 50. | |
| The Cook's Own Book (1832) | Fromage Cuit |
Cut half a pound of < 'heshire cheese into thin bits, and pound it in a mortar; add by degrees die wellbeaten yolks of two, and the white of one egg, and half a pint of ... From The Cook's Own Book, 1832, page 128. | |
| Mrs. Beeton's Book of Household Management (1861) | Fromage Froid |
Ingredients. — fof an oz. of grated Parmesan cheese, £ of an oz. of grated Gruyere or Cheddar cheese, i gill of cream, £ a gill of aspic jelly, made mustard, cayenne, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Frosen Tom and Jerry |
^ cup sugar 2% cups cream Yolks 6 eggs 2 tablespoons rum 1 tablespoon brandy Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add ... From The Boston Cooking-School Cook Book, 1896, page 522. | |
| Aunt Babette's Cook Book (1889) | Frosted Currants |
Pick fine, even, large bunches of red currants (not too ripe) and dip each bunch, one at a time, into a mixture of frothed white of egg, then into a thick, boiled sugar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 480. | |
| Mrs. Hale's New Cook Book (1857) | Frosted Fruit.—Pick |
out the finest cherries, plums, apri cots, grapes, or small pears—leave on their stalks. the whites of 3 eggs to a stiff froth—drain them, and beat the part that drips ... From Mrs. Hale's New Cook Book, 1857, page 383. | |
| Directions for Cookery, in Its Various Branches (1837) | Frosted Fruit—take |
cherries, plums, apricots, or grapes, and cut oflf half the stalk. in one dish some beaten white of egg, and in another some fine loaf-sugar, powdered and Dip the fruit ... From Directions for Cookery, in Its Various Branches, 1837, page 273. | |
| Mary Elizabeth's War Time Recipes (1918) | Frosted Sarsaparilla |
Into one-fourth glass of sweet cream, pour ice-cold sarsaparilla—slowly, so that it will not foam and run over. A spoonful of whipped cream on top finishes this ... From Mary Elizabeth's War Time Recipes, 1918, page 189. | |
| The National Cookery Book (1876) | FRostep Fruit |
off from large ripe cherries, apricots, plums or grapes. Have ready in a separate dish some beaten inely-powdered sugar. Dip the fruit first fully upon n into the sugar; ... From The National Cookery Book, 1876, page 327. | |
| The Kansas Home Cook-Book (1874) | Frosting for |
One sheet of Coopers' isinglass dissolved in a small teacup of boiling water. pounds pulverized sugar. From The Kansas Home Cook-Book, 1874, page 150. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frosting No |
1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine. From Lowney's Cook Book, Illustrated in Colors, 1907, page 309. | |
| The White House Cook Book (1887) | Frosting or Icing |
IN THE first place, the eggs should be cold, and the platter on which they are to be beaten also cold. Allow, for the white of one egg, one small teacupful of powdered ... From The White House Cook Book, 1887, page 312. | |
| The New England Cook Book (1905) | Frosting.—One |
of granulated sugar, wet with a little water. Let it boil without stirring until it begins to thicken. Beat the whites of two eggs very Strain the boiled sugar into them ... From The New England Cook Book, 1905, page 244. | |
| The Kansas Home Cook-Book (1874) | Frosting.—Whites |
of four eggs, beat and mix with powdered sugar until of the consistency of frosting. Add From The Kansas Home Cook-Book, 1874, page 141. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Frozen Apricots |
One can of apricots, a generous pint of sugar, a quart of a of whipped cream— measured whipped. apricots in pieces, add the sugar and water, and freeze. nearly frozen add From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 307. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Apricots |
1 can apricots 1}^ cups sugar Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add ... From The Boston Cooking-School Cook Book, 1896, page 510. | |
| The Picayune Creole Cook Book (1901) | Frozen Apricots |
Abricots Glacés. 2 Fine, Ripe Apricots. 1 Pint of Water or Cream. Pare the apricots, cut them in two, remove the stones, and cut the fruit in small pieces. Mash them and ... From The Picayune Creole Cook Book, 1901, page 331. | |
| Fifty-Two Sunday Dinners (1913) | Frozen Apricots |
Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup ... From Fifty-Two Sunday Dinners, 1913, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Bananas |
i dozen red-skin bananas Juice of two oranges the bananas, cut them in slices with a silver then mash them the water and sugar together for; cool, add the orange ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 477. | |
| The Picayune Creole Cook Book (1901) | Frozen Cherrics |
Cerises Glacéca. 1 Pound of Cherries. Stone the cherries, mix them with the sugar and add the water. Mix well and freeze as in directions for From The Picayune Creole Cook Book, 1901, page 331. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Cranberries |
4 cups cranberries 2^ cups sugar 1}^ cups boiling water Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub ... From The Boston Cooking-School Cook Book, 1896, page 510. | |
| Aunt Babette's Cook Book (1889) | Frozen Fruits or Berries |
Select the ripest and reduce to a pulp. To each quart add three-quarters of a pound of pulverized sugar and the juice of one or more oranges. Freeze. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Mixed Fruits |
No. i pint of sour plums 6 peach kernels Pare the peaches and chop them fine with a silver spoon. the plums, remove the skins and stones, mash the plums, and add them to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 477. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Mixed Fruits |
No. i pint of strawberries i pint of red carrants i pint of raspberries ij^ pounds of sugar the; add the sugar and lemon juice;; add the water, stir until the sugar is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 478. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Orange SoufElfe |
\y^ cups orange juice Xy^ teaspoons granulated gelatine \% cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 2>^ cups cream Yolks 5 eggs Candied orange ... From The Boston Cooking-School Cook Book, 1896, page 530. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Oranges |
1 dozen oranges Rub the of three oranges well into the sugar; peel all the oranges, open the sections and take out all the pulp; to it the sugar and lemon; aside one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 478. | |
| The Picayune Creole Cook Book (1901) | Frozen Oranges |
Oranges Glacécs, 6 Fine Oranges. ‘Pare the oranges, and grate or cut them into fine pieces. Mix well with the sugar and set aside for an hour. Add the water and mix ... From The Picayune Creole Cook Book, 1901, page 331. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Frozen Peaches |
One can of peaches, one heaping pint of granulated sugar, one quart of water, two cupfuls of whipped cream. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 306. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Peaches |
2 pounds of peaches 6 peach kernels 1 quart of water \y, pounds of sugar Pare the peaches and take out the stones. Pound the kernels to a paste, add them to the sugar, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 478. | |
| The White House Cook Book (1887) | Frozen Peaches |
ONE can or twelve large peaches, two coffeecupfuls of sugar, one pint of water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and ... From The White House Cook Book, 1887, page 415. | |
| The Picayune Creole Cook Book (1901) | Frozen Peaches |
Péches Glacées. 12 Large Peaches, Take twelve large peaches or one can, two cups of sugar, and one pint of water. Cut the peaches fine, and mix all the ingredients ... From The Picayune Creole Cook Book, 1901, page 331. | |
| The Picayune Creole Cook Book (1901) | Frozen Pineapple |
Ananas Glacés. 1 Large Pineapple. Pare the pineapples. Cut out the eyes, and then grate the fruit, or cut it very fine. Add the sugar and water and stir well. When the ... From The Picayune Creole Cook Book, 1901, page 331. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Raspberries |
i quart of raspberries sugar and lemon to the berries, then mash a potato masher; let one add the the sugar is dissolved, turn into the freezer, and From Mrs. Rorer's Philadelphia Cook Book, 1886, page 479. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Souffle Glace |
4 eggs 1 tablespoon lemon juice Grated rind 1 lemon % cup Madeira wine % cup sugar Few grains salt % cup heavy cream Beat yolks of eggs slightly; add lemon juice, grated ... From The Boston Cooking-School Cook Book, 1896, page 531. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Strawberries |
i quart of strawberries 1 quart of water Add the sugar and lemon juice to the berries;; then mash the berries, add the water, is thoroughly dissolved, turn into the freezer, and From Mrs. Rorer's Philadelphia Cook Book, 1886, page 479. | |
| The Picayune Creole Cook Book (1901) | Frozen Strawberries |
Fratses Glacées. 1 Quart of Strawberries. Mash the berries with the sugar and set aside for an hour. Add the water and mix well, and freeze as in Ice Cream (see recipe). ... From The Picayune Creole Cook Book, 1901, page 331. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Frozen Strawberries |
Stem two quarts of ripe strawberries, put in a bowl with the juice of two lemons and a pound of sugar; let stand one hour; mash the berries, pour over a pint of water, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 158. | |
| Fifty-Two Sunday Dinners (1913) | Frozen Strawberries |
4 cups thin cream. Few grains salt. 8 cups thick cream. 2 cups strawberry juice and 2 cups milk. - pulp. 1 cup sugar. 1 tablespoon lemon juice. 4 cup water. ... From Fifty-Two Sunday Dinners, 1913, page 71. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep Bananas |
Peel and slice lengthwise, fry in butter, sprinkle with suga ¥ FRUITS. 137 serve. Thus prepared they make a nice dessert. The bananas must be ripe.. From Buckeye Cookery and Practical Housekeeping, 1877, page 140. | |
| The Dixie Cook-Book (1883) | Frrep Bananas |
Peel and slice lengthwise, fry in butter, sprinkle with sugar, and serve. Thus prepared they make a nice dessert. The bananas noust be ripe. pe Icep Currants, Wash and ... From The Dixie Cook-Book, 1883, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep BEErsTEAK |
When the means to broil are not at hand, the next best method is to heat the frying-pan very hot, put in steak previously hacked, let remain a few moments, loosen with a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep Gumso |
Cut up two young chickens, and fry in skillet; when brown but not scorched, put in a pot with one quart finely-chopped okra, four large tomatoes, and two onions chopped ... From Buckeye Cookery and Practical Housekeeping, 1877, page 248. | |
| The National Cookery Book (1876) | Frrep Musa |
Make a large potful of mush; turn it out into a deep pan When cold, cut the mush in slices, sprinkle them with wheat flour, and fry them in butter, over a brisk fire. To ... From The National Cookery Book, 1876, page 195. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep PorkstTeaks |
Fry like beefsteaks, with pepper and salt; or sprinkle with dr powdered sage if the sausage flavor is liked.— Mre. B. A. Fay. From Buckeye Cookery and Practical Housekeeping, 1877, page 181. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep ToMATors |
Peel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot. A cup of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 301. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Fruit and Nut Filling |
]l cup chopped raisins i cup water e cup chopped pecan nut figs, cut in thin strips sugar and water in a smooth graniteware saucepan until syrup will spin a thread when ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 136. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Blanc Mange |
One quart of stewed or one can of fruit, (cherries, raspberries, and strawberries are off all the juice, sweeten it to taste, and put it on to boil. tablespoonfuls of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 426. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Chartreuse |
Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate wit^. candied cherries and angelica; add by ... From The Boston Cooking-School Cook Book, 1896, page 493. | |
| Larkin Housewives' Cook Book (1915) | Fruit Filling |
One-half cup mashed strawberries (raspberries or peaches may be used), one cup powdered sugar, white of one egg. Put all together and beat briskly stiff enough to stay ... From Larkin Housewives' Cook Book, 1915, page 80. | |
| Aunt Babette's Cook Book (1889) | Fruit Frapees |
Line a mold with vanilla ice-cream, fill the center with fresh berries or any other fruit and cover again with ice-cream. Cover closely, and sot away to freeze for an ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. | |
| Mary Elizabeth's War Time Recipes (1918) | Fruit Ices—sugarless |
The U. S. Food Administration has asked all ice-cream manufacturers to discontinue making water-ices, because they require so much sugar. However, water-ices made with ... From Mary Elizabeth's War Time Recipes, 1918, page 168. | |
| Common Sense in the Household (1871) | Fruit Jellies |
Currant, Blackberry, Strawberry, etc. »Ja fniit into a stone jar; set this in a kettle of tepid water, and jiut it upon the fire. Let it boil, closely covered, until the ... From Common Sense in the Household, 1871, page 470. | |
| The White House Cook Book (1887) | Fruit Jellies |
TAKE a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire; let it boil, closely covered, until the fruit is broken to pieces; ... From The White House Cook Book, 1887, page 471. | |
| The International Cook Book (1906) | Fruit Jellies |
3189. CURRANT JELLY Procure twenty-five pounds small-sized fresh currants (or what are generally called " Dutch" currants), place in a mortar and pound to almost a pulp. ... From The International Cook Book, 1906, page 900. | |
| The Picayune Creole Cook Book (1901) | Fruit Liquid |
Pare and core the quinces, and cut into slices. Boil until well done, which may be determined by running a fork through them. Then strain the Hquor through a flannel ... From The Picayune Creole Cook Book, 1901, page 343. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fruit Loaf |
Take one pound of flour, nine eggs, one pound of butter, one cupful of molasses, one pound of brown sugar, three pounds of currants, one pound of citron, three pounds of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 255. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Loaf |
4 cup raisins honey, maple + cup nuts syrup or corn syrup 4 cup figs or dates Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or ... From Foods That Will Win the War and How to Cook Them, 1918, page 79. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fruit Mousses |
Mix two cups of any fruit.pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 326. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Paste |
2 teaspoons gelatine 2 teaspoons cornstarch cup chopped dates cup chopped raisins lH bolt bolt AE Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the ... From Foods That Will Win the War and How to Cook Them, 1918, page 77. | |
| The White House Cook Book (1887) | Fruit Puddings |
FRUIT puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an ... From The White House Cook Book, 1887, page 443. | |
| Aunt Babette's Cook Book (1889) | Fruit Sauces |
(No. 1.) These sauces may be made of either fresh or dried fruits. Boil the fruit with spices, whole cinnamon, lemon peel and a few cloves. When very soft press through ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. | |
| Larkin Housewives' Cook Book (1915) | Fruit SeJad Supreme |
One-half package Larkin Gelatine and pink coloring powder. freshly-boiled Juice of one lemon. One cup sugar. Three bananas. Two oranges. Moisten gelatine in cold water, ... From Larkin Housewives' Cook Book, 1915, page 44. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Tapioca |
4 cup pearl tapioca 4 cup corn syrup, or 1 cup fruit Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the ... From Foods That Will Win the War and How to Cook Them, 1918, page 110. | |
| The Cook's Own Book (1832) | Fruit, to Prepare for Brandy |
Take the proposed quantity of fruit, gathered before perfectly ripe; carefullv, prick and put them into cold water; all in, set the vessel over a moderate fire, keeping ... From The Cook's Own Book, 1832, page 128. | |
| The Picayune Creole Cook Book (1901) | Fruits Confits au Vinaigre |
6 Pounds of Fruit. 3 Pounds of White Sugar. 1 Pint of Best Cider Vinegar. 1 Ounce Each of Cloves, Allspice, Mace and Cinnamon. 1 Nutmeg. In pickling fruits, whether ... From The Picayune Creole Cook Book, 1901, page 362. | |
| The Epicurean (1894) | Fruits et Coupes St. Jacques |
MacMoine. — Lay in a vessel one peeled banana cut in half-inch squares, one well-peeled orange having the meats lying between the intersections removed with a knife and ... From The Epicurean, 1894, page 900. | |
| The New England Cook Book (1905) | Fruits.—Make |
a very rich sirup with one pound of granulated sugar to a gill of water. Heat over boiling till the sugar is dissolved. Pare and halve fine, ripe, but solid peaches. Put ... From The New England Cook Book, 1905, page 253. | |
| The Dixie Cook-Book (1883) | Frurr JELy |
Take one box of gelatine, soak it one hour in a pint of cold water; when well soaked pour on a pint of boiling water; then put in a quart of any kind of fruit, ... From The Dixie Cook-Book, 1883, page 193. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frurr Puppine |
One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half teaspoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| Bohemian-American Cook Book (1915) | Fry a |
minced onion in a heaping of half a tablespoon of flour and wdien it bubbles a bit add a cup of milk. it begins to boil add a plateful of Add a bit of caraway seed, salt ... From Bohemian-American Cook Book, 1915, page 155. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fry in |
fat. Sprinkle with sugar, and serve on a hot dish. This batter is nice for all kinds of From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 196. | |
| Simple Italian Cookery (1912) | Fry the anchovies in the |
oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve. From Simple Italian Cookery, 1912, page 19. | |
| The Cook's Own Book (1832) | Full-grown |
tla|)s are tone preferred: put a layer of these at the bottom of a deep earthen pan, and with salt; then another layer of mushrooms, and some more salt on them; and so ... From The Cook's Own Book, 1832, page 163. | |
| Housekeeping in Old Virginia (1879) | Furniture JPolish |
One pint of alcohol, one pint of spirits of turpentine, one and one-half pint of raw linseed oil, one ounce balsam fir, one ounce ether. Cut the balsam with the alcohol, ... From Housekeeping in Old Virginia, 1879, page 509. | |
| Mrs. Beeton's Book of Household Management (1861) | Furniture Paste |
Mix 3 oz. of common beeswax, i oz. of white wax, i oz. of curd soap, and i pint of turpentine together, adding i pint of boiled water when cold; shake the mixture ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Furniture Polish |
Mix equal proportions of linseed-oil, turpentine, vinegar and spirits of wine. When used, shake the mixture well, and rub on the furniture with a piece of linen rag, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | FURNITURE POLISH |
Boil i pint of soft water, let it get cold; shred i oz. of white wax and i oz. of Naples soap into it, stand it in the oven until all is melted; add i pint of turpentine ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | Furniture Polish |
One pint spirits of turpentine, half pint of sweet-oil, three table-spoonfuls of vinegar, two table-spoonfuls of flour. From Gulf City Cook Book, 1878, page 295. | |
| The Appledore Cook Book (1872) | Fwff Paste |
Two cups of butter, one quart of flour, one tablespoon« fill of salt, one of powdered sugar. Wash the butter in cold water until it is light and waxy; divide into two ... From The Appledore Cook Book, 1872, page 155. | |
| The Kansas Home Cook-Book (1874) | G. A. Eddy |
One cup of molasses, one of raisins, one of milk, four of flour, three-quarters of a pound of beef suet, one teaspoon of soda, two eggs, a little salt, one teaspoon of ... From The Kansas Home Cook-Book, 1874, page 196. | |
| The Kansas Home Cook-Book (1874) | G. Raymond |
A tenderloin, porterhouse or flank steak,*; a clean, gridiron; never heat the gridSafety, Protection and Investment combined in a policy iron; a bed of live coals. Steak ... From The Kansas Home Cook-Book, 1874, page 66. | |
| The Picayune Creole Cook Book (1901) | Galettea de Pate |
2 Cups of Flour, Finely Sifted. 2 Cupfuls of Sweet Milk. 2 Tablespoonfuls of Baking Powder. Beat the whites and the yolks of the eggs separately, the former to a stiff ... From The Picayune Creole Cook Book, 1901, page 379. | |
| The Picayune Creole Cook Book (1901) | Galettes de Riz |
2 Cups of Boiled Rice. 1 Cup of Flour, 3 Eggs. 1% Pints of Milk. 1 Tablespoonfu! of Lard or Butter. 2 Tablespoonfuls of Sugar (May be omitted.) Mash the rice through a ... From The Picayune Creole Cook Book, 1901, page 377. | |
| The International Cook Book (1906) | Galettes, Paysanne |
2641. VALANK TSORBASSI, ODESSA Place in a saucepan two pounds fresh whitefish, bones or heads of same, with a sliced each carrot and onion, two sliced branches celery, ... From The International Cook Book, 1906, page 827. | |
| The Picayune Creole Cook Book (1901) | Gallon of Water |
Cut the brisket of veal into pieces two inches square, put it in a stewpot and cover with a half gallon of water. and add salt and pepper and two onions and one carrot, ... From The Picayune Creole Cook Book, 1901, page 100. | |
| Aunt Babette's Cook Book (1889) | Garfield Cafu |
Take one cup of butter, two cups of pulverized sugar, rubbed to a cream, one cupful of sweet milk, six eggs (yelks added one at a time, whites yhipped in last), three ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 329. | |
| The Cook's Own Book (1832) | Garnish with |
fried parsley: you may improve them pr<>|X'r, by chopping a few jxirsley leaves very fine, mix them with a bit of fresh butter, and a little pepper and Kilt, and then ... From The Cook's Own Book, 1832, page 151. | |
| Rumford Complete Cook Book (1908) | Garnishes for Clear Soups |
For Consomme* Royal: Make a custard, allowing two tablespoons of milk to each egg used. From Rumford Complete Cook Book, 1908, page 25. | |
| The Picayune Creole Cook Book (1901) | Gateau @ la Mélasse Simple |
1 Cup of Louisiana Molasses. 3 Cups of Flour. 1 Cup of Boiling Water. 1 Tablespoonful Ginger. Dissolve the soda in boiling water, and add to it the molasses. Then add ... From The Picayune Creole Cook Book, 1901, page 303. | |
| The Picayune Creole Cook Book (1901) | Gateau Blanc @ la Livre |
1 Pound of Sugar. 1 Pound of Flour. 1 Pound of Butter. The Whites of 16 Wash the butter. Then beat it and the sugar to a fine cream. Add onequarter of the flour, well ... From The Picayune Creole Cook Book, 1901, page 305. | |
| The Picayune Creole Cook Book (1901) | Gateau Blanc Savote |
1% Cups of Pulverized White Sugar. 1 Cup of Flour. The Whites of 11 Eggs. Beat the whites of the eggs and the sugar to a thick froth. Mix the baking powder and the ... From The Picayune Creole Cook Book, 1901, page 307. | |
| The Picayune Creole Cook Book (1901) | Gateau de Giroflee |
1 Teaspoonful of Ground Cloves. 1 Cup of Sugar. 1 Cup of Sour Cream 1 Egg. % Cup of Flour. 1 Teaspoonful of Soda. A Pinch of Salt, Beat the sugar and the yolk of the egg ... From The Picayune Creole Cook Book, 1901, page 295. | |
| The Jewish Manual (1846) | Gateau De Pomme |
Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; wlhien soft drain them, and beat them up with a wooden fork, ... From The Jewish Manual, 1846, page 168. | |
| The Cook's Own Book (1832) | Gateau De Pommes |
in a pint of water one pound and a half of loaf it become a; two of apples after they have lieen peeled, cored, and cut small; in the sirup widi the grated peel and ... From The Cook's Own Book, 1832, page 131. | |
| The Creole Cookery Book (1885) | gateau De Pommes |
Boil 4 Ib. of loaf sugar in a pint of spring water till it be- “comes sugar again; then pound and core 2 lbs. of apples; put all together in a stewpan, grate.in the pulp ... From The Creole Cookery Book, 1885, page 187. | |
| The Picayune Creole Cook Book (1901) | Gateau Picayunc |
1 Cup of Finely Sifted Flour. 1 Cup of Fine white Sugar. Whites of SEs. 1 Teaspoonful Lemon. stiff froth, after which very little beating will be required. Add slowly a ... From The Picayune Creole Cook Book, 1901, page 293. | |
| The Picayune Creole Cook Book (1901) | Gateau Sans Oeufs |
2 Cups of Sifted Flour. 1 Cup of Milk. 1% Cups of Sugar. 2 Tablespoonfuls Beat the sugar and the butter to a cream, and then add the milk, stirring carefully. Add the ... From The Picayune Creole Cook Book, 1901, page 298. | |
| The Picayune Creole Cook Book (1901) | Gateau Sarote |
3 Cups of Flour. 4 Eggs. 1 Teaspoonful of Lemon or Rose Exract. Beat the butter to a cream. Add the sugar gradually, beating all the while. Then beat the yolks until ... From The Picayune Creole Cook Book, 1901, page 298. | |
| The International Cook Book (1906) | Gateau, Lyonnaise |
582. LYON SAUSAGE Procure a small Lyon sausage. Remove the silver paper from about a quarter of the length of the sausage. Remove the tip, then with a sharp knife cut ... From The International Cook Book, 1906, page 179. | |
| The International Cook Book (1906) | Gateau. Carmelite |
914. ENTRECOTES, POJARSKY Neatly trim and flatten two tender sirloins beef of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon paprika. ... From The International Cook Book, 1906, page 280. | |
| The Picayune Creole Cook Book (1901) | Gateaur a la Plaque |
3 Cups of Sour Milk or Warm Water. 3 Eggs, Beaten Very Light. Mix the flour and meal and pour on the milk or warm water. Make a batter somewhat stiffer than for ... From The Picayune Creole Cook Book, 1901, page 380. | |
| The Picayune Creole Cook Book (1901) | Gateaur a la Reine |
1 Pound of Currants. 1 Pound of Butter. 1 Teacupful of Cream. 8 Eggs. 1 Tablespoonful of Rose Water. Beat the sugar and butter to a cream, and then add the well beaten ... From The Picayune Creole Cook Book, 1901, page 318. | |
| The Picayune Creole Cook Book (1901) | Gateaur de Mais Frits |
1 Quart of Indian Meal. Make the dough as above, adding, if you wish, a well beaten egg, and milk instead of water. Beat till very light, and drop the stiff batter in ... From The Picayune Creole Cook Book, 1901, page 374. | |
| The Picayune Creole Cook Book (1901) | Gateaus de Mais Tendre a la Plaque |
1 Quart of Finely-Grated Green Corn. a 1 Pint of Milk. 4 Eggs. Beat the eggs separately, and then udd the yolks, well beaten, to the corn. Add the salt, melted butter ... From The Picayune Creole Cook Book, 1901, page 381. | |
| The Picayune Creole Cook Book (1901) | Gateausr de Riz & la Plaque |
2 Cups of Boiled Rice. 1 Cup of Flour. 2 Eggs. 1 Pint of Milk or Water. 1 Teaspoonful of Sugar. Mash the rice through a sieve. Sift the flour, baking powder and salt ... From The Picayune Creole Cook Book, 1901, page 381. | |
| The Cook's Own Book (1832) | Gather a |
peck of (oinatas, pick out the stems, and; put on the uutcr; sprinkle on a few spoonfuls of salt; txiil.-le.idily an hour, stirring them;.-train them through a colander ... From The Cook's Own Book, 1832, page 269. | |
| The Picayune Creole Cook Book (1901) | Gaufres au Gingcembre |
1 Large Spoon of Ground Ginger. 4 Ounces of Molasses. 8 Ounces of Sifted Sugar. 1% Cups of Cream. 1 Tadlespoonful of Vanilla Sugar. cream and add it to the flour and ... From The Picayune Creole Cook Book, 1901, page 316. | |
| The Picayune Creole Cook Book (1901) | Gaufres de Froment |
2 Eggs. 2 Cups of Milk.. Sift the flour and salt and baking powder together. Beat the yolks of the eggs till very light. Add the melted butter to the milk, which should ... From The Picayune Creole Cook Book, 1901, page 378. | |
| The Picayune Creole Cook Book (1901) | Gaufres de Patates Douces |
2 Cups of Mashed Sweet Potatoes. 1 Cup of Melted Butter. 1 Pint of Milk. 2 Eggs. Mash the potatoes through a sieve, and add the eggs, beaten separately. Mix well, and ... From The Picayune Creole Cook Book, 1901, page 379. | |
| The Picayune Creole Cook Book (1901) | Gaufres de Riz |
1 Cup of Boiled Rice. 1% Pints of Milk. 2 Eggs. 1 Cup of Flour or 2 Cups of Rice Flour. 2 Peaspoontuls of Baking Powder. Mash the rice through a sieve. Beat the yolks ... From The Picayune Creole Cook Book, 1901, page 379. | |
| The Picayune Creole Cook Book (1901) | Gdteau de Girofles |
1 Teaspoonful of Ground Cloves. 1 Cup of Sugar. 1 Cup of Sour Cream 1 Egg. % Cup of Flour. 1 Teaspoonful of Soda. A Pinch of Salt, Beat the sugar and the yolk of the egg ... From The Picayune Creole Cook Book, 1901, page 297. | |
| Aunt Babette's Cook Book (1889) | Geeen Ooen |
Select young, evergreen sugar corn, fuUgrown. Test by pressing it with your finger nail and if good, the milk will escape readily. Strip off the outer leaves, turn back ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 158. | |
| Aunt Babette's Cook Book (1889) | Gefillte Milz |
Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Then lay it on a clean board, make an incision with a knife through the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 135. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GeLaTiInE CusrarD |
To one-third package Coxe’s gelatine, add a little less than one pint boiling water; stir until gelatine is dissolved, add the juice of one lemon, and one and a half ... From Buckeye Cookery and Practical Housekeeping, 1877, page 94. | |
| The Picayune Creole Cook Book (1901) | Gelée de Pieds de Veau |
4 Calf’s Feet. 5% Quarts Cold Water. Juice of 2 Lemons. Juice of 2 Oranges, % of the Rind of a Lemon, Grated. The Whites and the Crushed Shells ‘of oss. 1 Pound of White ... From The Picayune Creole Cook Book, 1901, page 282. | |
| The Picayune Creole Cook Book (1901) | Gencral Directions for Making Syrups |
The Plain Syrup, that is the basis of all fruit syrups, is simply sugar and water boiled together in the proportion of two pounds of sugar to a pint and a half of water. ... From The Picayune Creole Cook Book, 1901, page 332. | |
| Rumford Complete Cook Book (1908) | General Directions for Freezing |
TO insure good frozen desserts it is necessary to use the best ingredients, the ice and salt in the right proportions and to freeze at the proper rate of speed. Always ... From Rumford Complete Cook Book, 1908, page 191. | |
| Mrs. Owen's Illinois Cook Book (1871) | General Directions for Pickling |
There seems to be such a diversity of opinion in regard to the use of brass or bell-metal in pickling, that one will have to be governed by their own judgment and ... From Mrs. Owen's Illinois Cook Book, 1871, page 306. | |
| Mrs. Hale's New Cook Book (1857) | General Directions—soups |
n •nd water, and stew them with a tomato, carrots, leeks, fried onions, and sweet herbs, in as much water as will cover them; and let them stew until is reduced to a ... From Mrs. Hale's New Cook Book, 1857, page 59. | |
| Mrs. Hale's New Cook Book (1857) | General Observations |
n the “ Introductory, or the Philosophy of Cookery”—(see page vii.)—will be found many interesting facts respecting the properties and effects of different kinds of food ... From Mrs. Hale's New Cook Book, 1857, page 443. | |
| The White House Cook Book (1887) | General Suggestions |
IN MAKING batter-cakes, the ingredients should be put together over night to rise, and the eggs and butter added in the morning; the butter melted and eggs well beaten. ... From The White House Cook Book, 1887, page 273. | |
| The Kansas Home Cook-Book (1874) | Geo. A. Banks, Lawrence |
Five eggs, one tumbler sifted white sugar, one tumbler flour, two even teaspoons cream tartar, and a half teaspoon soda. the whites and yolks separately, pulverize the ... From The Kansas Home Cook-Book, 1874, page 147. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Georgia Marble |
The ivMte: Whites of seven eggs, one cupful of butter, two cupsful of sugar, three cupsful of flour, half a cujDful of sweet milk, half a teaspoonful of soda and one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 230. | |
| Mrs. Porter's New Southern Cookery Book (1871) | German Citron-almond Cakes |
Beat up four eggs; beat into them half a pound of butter melted until it becomes liquid, one pint and a half of warm milk and one teaeupful of; stir in as much flour as ... From Mrs. Porter's New Southern Cookery Book, 1871, page 262. | |
| The Boston Cooking-School Cook Book (1896) | German Confectioner |
Cook cocoanut, sugar, and glucose in double boiler until mixture clings to spoon, add whites of eggs, stir vigorously, and cook until mixture feels sticky when tried ... From The Boston Cooking-School Cook Book, 1896, page 617. | |
| Aunt Babette's Cook Book (1889) | German Lebkuchen |
Mix two jjounds of brown sugar with eight eggs, one nutmeg grated, two tablespoonfuls of ground cinnamon, two teaspoonfuls of ground cloves, one teaspoonful of mace, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 412. | |
| The Picayune Creole Cook Book (1901) | Get the prepared Foies Gras. Cut |
them into slices or filets. Lard them with a larding needle and then place at the bottom of the saucepan small strips of bacon, cut very thin and fine. Add one carrot, ... From The Picayune Creole Cook Book, 1901, page 134. | |
| Presbyterian Cook Book (1873) | Getjel Foe the Sick |
Gruel can be made from oatmeal, arrowroot, wheat flour or corn meal. In all cases these things should be first mixed smoothly with a little cold water, and afterwards ... From Presbyterian Cook Book, 1873, page 155. | |
| Housekeeping in Old Virginia (1879) | Gharlotte JRusse |
Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the ... From Housekeeping in Old Virginia, 1879, page 431. | |
| The Picayune Creole Cook Book (1901) | Gigot Roti |
1 Leg of Mutton. Select a fine, tender leg of mutton. Wipe thoroughly with a damp towel and dredge with salt and pepper, thoroughly rubbing, so that the meat may be ... From The Picayune Creole Cook Book, 1901, page 109. | |
| The Dixie Cook-Book (1883) | Gincer Drop-Cakss |
Take three eggs, one cup lard, one of baking molasses, one of brown sugar, one large table-spoon ginger, one tablespoon soda dissolved in a cup of boiling water, five ... From The Dixie Cook-Book, 1883, page 105. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Gincrr Cooxies |
Two cups molasses, one of lard, one of sugar, two-thirds cup sour milk, tablespoon ginger, three tea-spoons soda stirred in the flour: and one in the milk, two eggs.— Miss Tina Lay, Clyde. From Buckeye Cookery and Practical Housekeeping, 1877, page 85. | |
| The Dixie Cook-Book (1883) | GinecER CoogiEs |
Two cups molasses, one of lard, one of sugar, two-thirds cup sour milk, table-spoon ginger, three tea-spoons soda stirred in the four and one in the milk, two eggs. —Miss Tina Lay, From The Dixie Cook-Book, 1883, page 104. | |
| The Cook's Own Book (1832) | Ginger Cakes |
Put four pounds of flour upon the dresser; then take a copper it six eggs, and mix them well with a spoon; add one of cream to them, and beat them put the saucepan over ... From The Cook's Own Book, 1832, page 132. | |
| Housekeeping in Old Virginia (1879) | Ginger Cakes |
1 dozen eggs. 2 pounds of flour. 1 small teacup of ginger. 1 teaspoonful of soda. — Mrs, Col, S, From Housekeeping in Old Virginia, 1879, page 371. | |
| The Creole Cookery Book (1885) | Ginger Cakes |
Take-6 cups of flour, 3 cups of molasses, 1 cup of sour milk, 1 cup of butter, 1 tablespoonful of soda dissolved in water, 1 tablespoonful of ginger, alittle salt and 4 eggs. From The Creole Cookery Book, 1885, page 154. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Ginger Drops, Good for the Stomach.—beat |
two ounces of fresh candied orange in a mortar, with a little sugar, to a paste; then mix one ounce of powdered white ginger with one pound of loaf sugar. Wet the sugar ... From Jewish Cookery Book, on Principles of Economy, 1871, page 121. | |
| The Cook's Own Book (1832) | Ginger Imitation |
GL A GOO outer coat of the tender stems of lettuce that is short, cut it into bits one or (wo <-hy long, and llmnv it into cold water; to -ach jxmml put in a ... From The Cook's Own Book, 1832, page 132. | |
| Mary Elizabeth's War Time Recipes (1918) | Ginger Pear |
Use hard pears; peel; core and cut into small pieces. 8 pounds pears—after they are cut 8 pounds sugar Juice of 4 lemons 1 pint water ¥Y pound ginger sliced thin Cut the ... From Mary Elizabeth's War Time Recipes, 1918, page 202. | |
| Rumford Complete Cook Book (1908) | Ginger Pears |
}4 pound green ginger, scraped and chopped. Juice ana shredded peel of 8 pounds pears weighed after 4 oranges and 3 lemons. paring and coring. Cook the ginger, orange ... From Rumford Complete Cook Book, 1908, page 204. | |
| Mrs. Owen's Illinois Cook Book (1871) | Ginger to |
Half teacuplul butter, Half teacupful brown sugar, Half teacupful molasses, One teacupful and a half flour, Half teacupful sour milk, From Mrs. Owen's Illinois Cook Book, 1871, page 225. | |
| La Cuisine Creole (1885) | Ginger-nuts |
Take three pounds of flour, one pound of butter, one quart of molasses, four tablespoonfuls of allspice, the same quantity of cinnamon, and eight tablespoonfuls of ... From La Cuisine Creole, 1885, page 156. | |
| The New England Cook Book (1905) | Give a |
gentle stir to each cup before sending it from the tray. Frothed Cafe au Lait.—-Pour into the table urn one quart of strong, clear coffee, strained through muslin, and ... From The New England Cook Book, 1905, page 294. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Gixcer Drop-Cakes |
Take three eggs, one cup lard, one of baking molasses, one of brown sugar, one large tablespoon ginger, one table-spoon soda. dissolved in a cup of boiling water, five ... From Buckeye Cookery and Practical Housekeeping, 1877, page 85. | |
| Common Sense in the Household (1871) | Gkaham Wheatlets |
1 pint Graham flour. Nearly a quart of boiling water or milk. ycald the flour, when you have it, into as dough as you can handle. it nearly an inch cut in round cakes, ... From Common Sense in the Household, 1871, page 288. | |
| Mrs. Beeton's Book of Household Management (1861) | Glace a I'Americaine |
Ingredients. — 2 tablespoonfuls of dry tea, i pint of milk, £ a pint of cream, 6 ozs. of castor sugar, 4 whole eggs, i inch of vanilla pod. Method. — Bring the milk and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Glace a la Nesselrode |
Ingredients. — 3 dozen chestnuts, | a pint of milk, i pint of cream, loaf sugar, j ozs. of glace cherries cut into dice, S yolks of oe, i glass of Maraschino. Method. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Glace a la Reine |
Ingredients. — 1£ pints of custard No. i (p. 1046), i pint of cream, 1 apricots, shredded or cut into dice, 2 ozs. 01 d glace cherries, shrvddcd or cut into dice, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Glace Mdringue |
One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one of vanilla extract, the whites of six one one table-spoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 301. | |
| The Boston Cooking-School Cook Book (1896) | Glace Nuts |
2 cups sugar 1 cup boiling water % teaspoon cream of tartar ' Put ingredients in a smooth saucepan, stir, place OQ range, and heat to boiling-point. Boil without ... From The Boston Cooking-School Cook Book, 1896, page 629. | |
| Rumford Complete Cook Book (1908) | Glace* Sugar |
yi teaspoon cream of tartar. ^ cup boiling water. Boil the sugar, water and cream of tartar together till a little dropped in cold water is quite brittle and clear. Do ... From Rumford Complete Cook Book, 1908, page 229. | |
| The International Cook Book (1906) | Glace, Mogador |
1094. CREME, AMAZONE Peel and cut into small pieces three fresh, alligator pears and place in saucepan with two branches parsley, two branches sliced celery, four pints ... From The International Cook Book, 1906, page 335. | |
| The Picayune Creole Cook Book (1901) | Glacé au Chocolat |
2 Ounces of Chocolate. 1 Teaspoonful of Vanilla Extratt. Melt two ounces of chocolate in a little boiling water. Add two cups sugar and stir till smooth. Stir in the ... From The Picayune Creole Cook Book, 1901, page 322. | |
| The Picayune Creole Cook Book (1901) | Glacé Neigeuse |
2 Cups of Pulverized Sugar. 4 Cup of Cornstarch. 4 Tablespoonfuls of Milk. Take the whites of two eggs, two cups of pulverized sugar, and onehalf a cup of cornstarch. ... From The Picayune Creole Cook Book, 1901, page 322. | |
| The Picayune Creole Cook Book (1901) | Glacé Royale |
1 Pound of Fine White Sugar. 1 Tablespoonful of Lemon Juice. 1 Tablespoonful of Any Kind of Essence A Royal Icing is made of the finest kind of white loaf sugar, sifted ... From The Picayune Creole Cook Book, 1901, page 322. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Glass and Earthen |
ware. To half a pint of skimmed milk, add an equal quantity of vinegar to curdle it, separate the curd whey, and mix the curdwith the whites of the add enough of the ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 118. | |
| Housekeeping in Old Virginia (1879) | Gloucester Cakes |
A piece of butter the size of an egg. Beat the eggs very light; mix into them the flour and milk alternately, and beating it until perfectly smooth, add a little salt. ... From Housekeeping in Old Virginia, 1879, page 367. | |
| Mrs. Hale's New Cook Book (1857) | Gloucestershire, and |
similai cheeses, are intended for keeping. The poorer the is, the longer it will keep; and all cheese that is well cleared of whey, and sufficiently salted, may be kept ... From Mrs. Hale's New Cook Book, 1857, page 469. | |
| The Boston Cooking-School Cook Book (1896) | Gnocchi a la Romaua |
^ cup butter % teaspoon salt ^ cup flour 2 cups scalded milk ^4' cup corn-starch Yolks 2 eggs ^ cup grated cheese Melt butter, and when bubbling, add flour, corn-starch, ... From The Boston Cooking-School Cook Book, 1896, page 418. | |
| Simple Italian Cookery (1912) | Gnocchi of Farina |
{Gnocchi di Semolina) i pint of milk }4 cup of farina i egg Butter and cheese Put the milk on, and when it boils add salt. a wooden spoon and, constantly, add the farina ... From Simple Italian Cookery, 1912, page 35. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Gnochi a la Romaine |
Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. | |
| The New England Cook Book (1905) | Goblets and |
wine-glasses, if the latter be used, should be on the table at the start. spoons, and casters,.should be on the also. The dessert-plates, fingerbowls, etc., should stand ... From The New England Cook Book, 1905, page 357. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Golden Parfait |
i cup water 1 pint cream Cook sugar and water Pour slowly on to the beaten egg yolks, add' whip from cream, turn into mold and pack in ice and salt, and let stand four hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 327. | |
| Housekeeping in Old Virginia (1879) | Golden Syrup |
Five pounds white sugar; one quart water. Let it boil two or three minutes, then add two pounds strained honey. It will keep for months. — Mrs. D. G. From Housekeeping in Old Virginia, 1879, page 462. | |
| Mrs. Hale's New Cook Book (1857) | Good Boiled Bice |
Pudding.—Sw^ell gradually, and boil soft and thick, 4^ oz. of whole rice, in 1^ pin*, of new milk; sweeten them with from 3 to 4 oz. of sugar, broken small, and to them, ... From Mrs. Hale's New Cook Book, 1857, page 326. | |
| The Picayune Creole Cook Book (1901) | Good Creole Cook Never |
BOILS COFFEE, but insists on dripping it, in a covered strainer, slowly —DRIP, DRIP, DRIP—till all the flavor is extracted. To reach this desired end, immediately after ... From The Picayune Creole Cook Book, 1901, page 21. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Good Effeots of Hot Water in Bruises |
Bathing the part with hot water prevents stiffness and black and blue marks; it is also good for removing pain. It must be applied as soon as possible, and as hot as it ... From Jewish Cookery Book, on Principles of Economy, 1871, page 136. | |
| Gulf City Cook Book (1878) | Good Hard Soap |
Pour twelve quarts of soft water boiling upon five pounds of unslaked lime; then dissolve five pounds of washing-soda in twelve quarts of boiling water. Mix the above ... From Gulf City Cook Book, 1878, page 296. | |
| Aunt Babette's Cook Book (1889) | Goooa Shells |
To one quart of boiling water add two ounces of cocoa shells which have been previously wet with a little cold water. Boil together one hour, strain, add one quart of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 524. | |
| The Dixie Cook-Book (1883) | Goop Bakep Cusrarp |
Eight well-beaten eggs, leaving two whites for the top, three pints milk; sweeten and flavor to taste; bake for two hours in a slow oven, Beat the reserved whites to ... From The Dixie Cook-Book, 1883, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goop Baxep Cusrarp |
Eight well-beaten eggs, leaving out two whites for the top, three pints milk; sweeten and flavor to taste; bake for two hours in aslow oven. Beat the reserved whites to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 94. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Goos E R> E R U V |
Cut the gooseberries in be green) and in a jar closely covered. Set the jar in an oven, or pot tilled with boiling Keep the water boiling round the jar till the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 94. | |
| Mrs. Hale's New Cook Book (1857) | Gooseberries.—^This |
excellent com* note if made with fine sugar, and very good with any kind. Break 5 ounces into small lumps and pour on them half a pint ()f water; boil these gently for ... From Mrs. Hale's New Cook Book, 1857, page 377. | |
| Mrs. Hale's New Cook Book (1857) | Gooseberries.—Take |
the rough-skinned when quite dry, with rather more than their weight of sugai pounded fine; lay a layer of fruit and a layer of sugar till all are in the pan; add a ... From Mrs. Hale's New Cook Book, 1857, page 367. | |
| The Dixie Cook-Book (1883) | GoosEBERRY Foo |
Stew gooseberries until soft, add sugar, and press through a colander (earthen is best), then make a boiled custard, or sweeten enough rich cream (about one gill to each ... From The Dixie Cook-Book, 1883, page 166. | |
| The Cook's Own Book (1832) | Goosep.erry Cakes |
the Mfeberrien, pic-s out the juice, and strain muslin; to one pint of juice a pound of nig.11; boil up Uie juice; strew in 24* it the su_r;ir is unhid; it dry it in a ... From The Cook's Own Book, 1832, page 327. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GoosrBEeRRY Foot |
, Stew gooseberries until soft, add sugar, and press through a co- +: Jamder (earthen is best), then make a boiled custard, or sweeten % “@anugh rich cream (about one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 141. | |
| The Cook's Own Book (1832) | Gourds Fried |
(2) Take six or eight small gourds, as near of a size as pos-; them widi a cucumber-ehce; in a cloth, and in very hot lard; throw over a little pepperand salt, and serve ... From The Cook's Own Book, 1832, page 134. | |
| Housekeeping in Old Virginia (1879) | Grafting Wax |
Rosin, two pounds; beeswax, one pound; tallow, one pound. Melt together, pour into a tub of cold water, and work with the hands till pliable. — Dr. E. A. G. From Housekeeping in Old Virginia, 1879, page 518. | |
| Common Sense in the Household (1871) | Graham Cakes. ^ |
2 cups brown flour. 1 cup white " 3 cups sour or buttermilk. 1 full teaspoonful soda, dissolved in liot water. 1 heaping tablespoonful lard. If you use sweet milk, add ... From Common Sense in the Household, 1871, page 303. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Graham Mush |
Mix half a cup of Graham flour and half a teaspoonful of salt. Make it into a thin ssaooth paste with a little cold water. Stir it into one pint of boiling water. Cook ... From Mrs. Lincoln's Boston Cook Book, 1884, page 433. | |
| The White House Cook Book (1887) | Graham Mush |
SIFT Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. ... From The White House Cook Book, 1887, page 301. | |
| The Boston Cooking-School Cook Book (1896) | Graham Pop-overs |
^ cup entire wheat flour Jg cup milk }4 cup flour 1 egg 1^ teaspoon salt i^ teaspoon melted butter Prepare and bake as Pop-overs. From The Boston Cooking-School Cook Book, 1896, page 113. | |
| Gulf City Cook Book (1878) | Graham-cyvke |
One cup of sugar, one of sour cream, one egg, three cups of flour, soda, salt, and a little nutmeg. From Gulf City Cook Book, 1878, page 144. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GraHamM Musa |
Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 36. | |
| The Dixie Cook-Book (1883) | GraHamM Musn |
Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and ... From The Dixie Cook-Book, 1883, page 51. | |
| The Dixie Cook-Book (1883) | GranamM MourFFins |
Two cups of sour milk, two table-spoons brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour ... From The Dixie Cook-Book, 1883, page 51. | |
| The White House Cook Book (1887) | Grandmother's Cough Syrup |
TAKE half a pound of dry hoarhound herbs, one pod of red pepper, four tablespoonfuls of ginger, boil all in three quarts of water, then strain, and add one teaspoonful ... From The White House Cook Book, 1887, page 578. | |
| The White House Cook Book (1887) | Grandmother's Eye-wash |
TAKE three fresh eggs and break them into one quart of clear, cold rain-water; stir until thoroughly mixed; bring to a boil on a slow fire, stirring often; then add half ... From The White House Cook Book, 1887, page 579. | |
| The White House Cook Book (1887) | Grandmother's Universal Liniment |
ONE pint of alcohol and as much camphor gum as can be dissolved in it, half an ounce of the oil of cedar, one-half ounce of the oil of sassafras, aqua ammonia half an ... From The White House Cook Book, 1887, page 578. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GranpMAa Toompson’s WuITE Pupprine |
Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix well ... From Buckeye Cookery and Practical Housekeeping, 1877, page 213. | |
| The Picayune Creole Cook Book (1901) | Grantt de Fratses |
1 Quart of Strawberries. 1 Tablespoonful of Strawberry Extract. Mash the berries and cover with the sugar, and set aside to form a syrup. Then drain and press through a ... From The Picayune Creole Cook Book, 1901, page 338. | |
| Three Jell-O Booklets (1910s-1920s) | Grape Ambrosia |
(Illustrated on page 10.) Dissolve two packages Lemon J ell-0 in one pint of boiling water, and add a pint of grape juice. Put aside one-third of this mixture. Pour a ... From Three Jell-O Booklets, 1910s-1920s, page 5. | |
| Gulf City Cook Book (1878) | Grape Catchup |
Take five pounds of grapes, boil and strain them through a colander; add to the grape-juice one pint of vinegar, two and a half pounds of sugar, one table-spoonful each ... From Gulf City Cook Book, 1878, page 221. | |
| Aunt Sammy's Radio Recipes (1927) | Grape Conserve |
3 pounds Concord grapes. 1 cup nut meats (English walnuts or pecans, chopped). 1 cup seeded raisins. 1' orange cut fine. Skin the grapes, stew them, run them through a ... From Aunt Sammy's Radio Recipes, 1927, page 84. | |
| The Boston Cooking-School Cook Book (1896) | Grape Frapp^ |
4 cups water 2 cups grape juice 2 cups sugar ^ cup orange juice Prepare and freeze same as Pineapple Frappd From The Boston Cooking-School Cook Book, 1896, page 509. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Grape JEBLY |
Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 161. | |
| Foods That Will Win the War and How to Cook Them (1918) | Grape Juice |
5 lb. grapes 1 pint water © / Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized ... From Foods That Will Win the War and How to Cook Them, 1918, page 80. | |
| Three Jell-O Booklets (1910s-1920s) | Grape Juice Frappe |
Dissolve one package of Lemon Jell-0 in onehalf pint of boiling water and add one-half pint of Welch's Grape Juice. Just as it begins to set, whip with eggbeater until ... From Three Jell-O Booklets, 1910s-1920s, page 5. | |
| Dainty Desserts for Dainty People (c. 1910s) | Grape Juice Souffle |
Whites of four eggs. 1 pint grape juice, sweetened. f cup heavy cream. in grape juice ten minutes, then heat in double boiler gelatine has dissolved. Strain into bowl ... From Dainty Desserts for Dainty People, c. 1910s, page 21. | |
| The Picayune Creole Cook Book (1901) | Grape Sherbct |
Sorbet aur Raisins. 1 Pint of Malaga Grapes. 1 Pound of Sugar. 1 Quart of Water. Boil the sugar and water five minutes. Mash the grapes and add all] to the sugar and ... From The Picayune Creole Cook Book, 1901, page 329. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Grape Water |
2 cups grapes IJ cups boiling water grapes, mash, add water, simmer ten strain, chill, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 371. | |
| The Cook's Own Book (1832) | Grapes, Compote |
Boil a quarter of a pound of sugar with half a <;lass of water, it is reduced to a strong simp; skim, and dien put into it a pound of ^r.i| is, picked from the stalks, ... From The Cook's Own Book, 1832, page 134. | |
| The Kansas Home Cook-Book (1874) | Grate the |
of one lemon to the white lining, with this mix the yolks of four eggs, one cup one heaping teaspoon of corn starch, beat thoroughly; when ready to put inside of past, ... From The Kansas Home Cook-Book, 1874, page 184. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Grate the |
yellow rind from a fourth of the oranges. Cut all the fruit in halves at what might be called the “ equator.” Pick out the pulp, and free it of seeds. Drain off as much ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 343. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Grate the rind of the |
oranges on the Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in yolks of the eggs and add to the this mixture until it begins to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 292. | |
| The National Cookery Book (1876) | Grated Cucumber Picklre |
Pare and grate thirty-six medium-sized cucumh. rs; chop fine stir in half a teacupful of salt, and let it stand for about three hours. a hair sieve or pound in a mortar ... From The National Cookery Book, 1876, page 341. | |
| The Picayune Creole Cook Book (1901) | Grated Fine |
The meat should be good and lean, and should be boiled the day before needed, or early in the morning, and allowed to cool. In boiling the meat, plunge it into boiling ... From The Picayune Creole Cook Book, 1901, page 267. | |
| Aunt Sammy's Radio Recipes (1927) | Grated Horseradish |
Grate up good sound roots, cover with a little distilled white vinegar, and pack into bottles at once. White vinegar is better than cider vmegar, because the cider ... From Aunt Sammy's Radio Recipes, 1927, page 88. | |
| The Picayune Creole Cook Book (1901) | Grated Rind of % Lemon |
Put the sugar in a saucepan and let it melt and brown to a golden yellow; add the water, any desired essence, and the spices, etc., and set to cool after it has boiled three minutes From The Picayune Creole Cook Book, 1901, page 288. | |
| The Jewish Manual (1846) | Gravies Dark and Thick |
Spread flour on a tin, and place it ina Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured ... From The Jewish Manual, 1846, page 59. | |
| The Cook's Own Book (1832) | Gravies, Essence |
OF HAM FOR. Pick off all the bits of meat from a ham-bone, pound them, break the bone, and put all into a saucepan, together with nearly half a pint of water, and a ... From The Cook's Own Book, 1832, page 136. | |
| The White House Cook Book (1887) | Green Coloring |
TAKE fresh spinach or beet leaves and pound them in a marble mortar. If you want it for immediate use, take off the green froth (444) COLORING FOR FRUIT, ETC. 445 as it ... From The White House Cook Book, 1887, page 484. | |
| The Appledore Cook Book (1872) | Green Com |
Boil t\yenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin. Boiled Tv/mips. Peel and cut ... From The Appledore Cook Book, 1872, page 70. | |
| Presbyterian Cook Book (1873) | Green Gage Plums |
Take an equal quantity of fruit and sugar; pour boiling water on the plums and wipe them dry; prick them. make a syrup of the sugar and one half pint of water it boils ... From Presbyterian Cook Book, 1873, page 145. | |
| The Dixie Cook-Book (1883) | Green Gooosererries |
Cook the berries in water until white, but not enough to break them; put into cans with as little water as possible, fill up the can with boiling water and seal; when ... From The Dixie Cook-Book, 1883, page 127. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green Gooseberries |
Cook the berries in water until white, but not enough to break them; put into cans with as little water as possible, fill up the can with boiling water and seal; when ... From Buckeye Cookery and Practical Housekeeping, 1877, page 106. | |
| Common Sense in the Household (1871) | Green Pea |
(No. 1.) «^ 4 lbs. beef—cut into small pieces. ^ peck of green peas. Boil the empty pods of the peas in the water one hoxii before putting in the beef. Strain them out, ... From Common Sense in the Household, 1871, page 28. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green PEASE |
Wash lightly two quarts shelled pease, put into boiling water enough to cover, boil twenty minutes, add pepper, salt, and more hot water if needed to prevent burning, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 298. | |
| The Dixie Cook-Book (1883) | Green Pease |
Wash lightly two quarts shelled pease, put into boiling water enough to cover, boil twenty minutes, add pepper, salt, and more hot water if needed to prevent burning, ... From The Dixie Cook-Book, 1883, page 344. | |
| The White House Cook Book (1887) | Green Pepper Mangoes |
SELECT firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed, soak ... From The White House Cook Book, 1887, page 205. | |
| The Kansas Home Cook-Book (1874) | Green.— To |
of goods, fustic; then add three ounces of alum, two ounces chemic. Put in the goods and boil five minutes. The above dyes of red and green are for woolen goods, and are ... From The Kansas Home Cook-Book, 1874, page 283. | |
| Directions for Cookery, in Its Various Branches (1837) | GREEN.—Take |
fresh spinach or beet leaves, and pound them in a marble mortar. If you want it for immediate use, take off the green froth as it rises, and mix it with the article you ... From Directions for Cookery, in Its Various Branches, 1837, page 335. | |
| La Cuisine Creole (1885) | grenoxjilles Frites,” or Fried Frogs |
Use only the hind-quarters of the frogs. After wash¬ ing them in warm water, soak well; then put them into cold vinegar with a little salt, and let them remain one or ... From La Cuisine Creole, 1885, page 40. | |
| The Cook's Own Book (1832) | Grf'.v.n |
the peel very carefully from you r almonds, and put them with water on >'irc. till they are tender; then take them o(Ta*nd little more water nearly co Id put tliem on ... From The Cook's Own Book, 1832, page 301. | |
| The White House Cook Book (1887) | Grilled Almonds |
THESE are a very delicious candy seldom met with out of France. They are rather more trouble to make than other kinds, but well repay it from their novel flavor. Blanch ... From The White House Cook Book, 1887, page 490. | |
| The International Cook Book (1906) | Grilled Cakes |
Open a pint can fine peaches. Place them on a compotier dish, either as they are or sliced, keeping the liquor. Serve with cream and powdered sugar separately. 464. RICE ... From The International Cook Book, 1906, page 148. | |
| Mrs. Owen's Illinois Cook Book (1871) | Grissum's, Ky |
One pound white sugar, Three-quarters pound butter, The whites of fourteen eggs, well beaten. Beat the butter and sugar to a cream, then the and alternately mixed. Take ... From Mrs. Owen's Illinois Cook Book, 1871, page 206. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grits or Small Hominy |
Wash a half-pint of grits through several cold waters put it in a farina boiler, cover with cold water, and soak over night. In the morning, add a pint of milk, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 296. | |
| Mrs. Beeton's Book of Household Management (1861) | Groseilles (Fr.). Gooseberries or currants |
Guin6e pepper (Eng.). Poivre de guinee (Fr.). A kind of cayenne, prepared from the seeds of the ripe chilli or capsicum annum. Also called chilli pepper. Large ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Groseilles Rouges |
Ingredients. — 3 tablespoonfuls of currants, 3 tablespoonfuls of boiled rice, 2 tablespoonfuls of flour, sugar to taste, nutmeg, 3 eggs, £ a pint of milk, frying-fat. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Aunt Sammy's Radio Recipes (1927) | Ground Peanut Sandwich |
Put shelled roasted peanuts through a food chopper, using the medium fine Imife. Do not use the nut knife, because it grinds the peanuts too fine. Mix the ground nuts ... From Aunt Sammy's Radio Recipes, 1927, page 90. | |
| Mrs. Hale's New Cook Book (1857) | Ground Rict Milk.—Boil |
1 spoonful of ground rice, rubbed down smooth, with 1^ pint of milk, a bit of cinnamon, lemon peel and nutmeg. Sweeten when nearly done. Restorative Milk.—Boil a quarter ... From Mrs. Hale's New Cook Book, 1857, page 446. | |
| The Picayune Creole Cook Book (1901) | Gruau de Farine |
1 Cup of Boiling Water. 1 Cup of Fresh Milk. 1 Large Tablespoonful of Farina. 2 Tablespoonfuls of White Sugar. In preparing this splendid food for infants, take a cup of ... From The Picayune Creole Cook Book, 1901, page 191. | |
| The Picayune Creole Cook Book (1901) | Gruau d’Avroine @ la Vapeur |
1 Teacupful of Oatmeal. 1 Quart of Bolling Water. Add the oatmeal to the water, and then add the salt, and set the steaming vessel over a pot of cold water, and let it ... From The Picayune Creole Cook Book, 1901, page 191. | |
| The Creole Cookery Book (1885) | Gruel Batter Cakes |
One quart of thick gruel, 1 large tablespoonful of butter, 9 eggs, a little salt, 2 spoonfuls of flour and cornmeal, to form a batter; cook the butter in the gruel, ... From The Creole Cookery Book, 1885, page 116. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Gruel for Invalids |
Put a pint of water on the stove and as it heats stir in two tablespoons of oatmeal and a pinch of salt. When the gruel is well boiled, break an egg into a bowl and beat ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 190. | |
| Mrs. Hale's New Cook Book (1857) | Gruel.—Sift |
the Indian meal through a; wet 2 spoonsful of this meal with cold w’ater, and beat it till there are no lumps; it into a pint and a half of boiling water, and let it ... From Mrs. Hale's New Cook Book, 1857, page 444. | |
| The Cook's Own Book (1832) | Gues Aux Pistaches |
Make them the same as above, strew sugar over out wetting the rings, and bake them to a light color in a moderate oven. a quarter of a pound of pnwder-flBgJur of an, I ... From The Cook's Own Book, 1832, page 312. | |
| Common Sense in the Household (1871) | Guinea Fowls |
Many are not aware what an excellent article of food speckled Arabs of the poultry-yard are. They are kept chiefly. for the beauty of their plumage, and their delicious ... From Common Sense in the Household, 1871, page 95. | |
| The Cook's Own Book (1832) | Gum Paste |
Put a pound of gumdragon in a basin, with warm water enough to cover one inch above the gum; set this in a warm closet for four and twenty hours; have a new tammy ready ... From The Cook's Own Book, 1832, page 328. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gum, Mucilage, Pectose, and Cellulose |
These are combustible compounds, but are neither starchy, saccharine, nor oily. Guin is found in apple and plum trees. Gum arabic is from a species of acacia, and is ... From Mrs. Lincoln's Boston Cook Book, 1884, page 478. | |
| Gulf City Cook Book (1878) | Gum-arabic Water |
Take one ounce of gum arabic, and pour on it a of boiling water; stir while dissolving; sweeten The juice of a lemon squeezed in is an improvement. This is given to ... From Gulf City Cook Book, 1878, page 256. | |
| The Virginia House-Wife (1824) | Gumb@—a West India Dish |
Gather young pods of ocra, wash them clean, aed put them in a pan w ith a little water, salt and pepper, stew them till tender, and serve them with melted butter. They ... From The Virginia House-Wife, 1824, page 112. | |
| The Dixie Cook-Book (1883) | Gusrarp Pig |
Heat one quart good rich milk in a tin-pan set in a skillet of hot water; take five eggs, four large table-spoons sugar, and a little salt, beat sugar and eggs a little, ... From The Dixie Cook-Book, 1883, page 221. | |
| The Picayune Creole Cook Book (1901) | Géateauz de Farine de Maia @ la Plaque |
1 Teaspoontul of Salt. 3 Cups of Sour Milk or Warm Water. Scald the meal and mix with the milk. Add the flour, into which the salt has been well mixed. Beat the eggs ... From The Picayune Creole Cook Book, 1901, page 380. | |
| The Picayune Creole Cook Book (1901) | Géteaur de Saccamité @ la Plaque |
2 Cups of Hominy. 3 Cups of Sour Milk or Warm Water. Boil and mash the hominy, or utilize left-over hominy. Add the flour, with which the salt has been well mixed. Beat ... From The Picayune Creole Cook Book, 1901, page 381. | |
| The Picayune Creole Cook Book (1901) | Géteaus de Plaque @ la Francaise |
1% Pints of Sifted Flour. 1 Ounce of Sugar. sugar very light; then add the flour and melted butter, and then add the warm milk. Beat all till very light. Add a half ... From The Picayune Creole Cook Book, 1901, page 381. | |
| Presbyterian Cook Book (1873) | H. Maillard |
Scrape very fine two ounces of Maillard's single, double or tripple vanilla chocolate and add it to half a teaspoonful of powdered cinnamon. Put it into a pan; pouring ... From Presbyterian Cook Book, 1873, page 83. | |
| Boston School Kitchen Text-Book (1887) | H. Why |
is it better for us they will not burn without our help ? is one of the quickest substances to burn ? 16. How did people make a before they had matches ? What is it on ... From Boston School Kitchen Text-Book, 1887, page 48. | |
| The Picayune Creole Cook Book (1901) | Hachis de Mouton |
3 Cups of Hashed Muttom 6 Potatoes. 1 Herb Bouquet. 1 Tablespoonful of Lard or Butter. This is an excellent way of utilizing the left-over mutton. After having taken off ... From The Picayune Creole Cook Book, 1901, page 110. | |
| The Kansas Home Cook-Book (1874) | Hadley, Wyandotte |
Scald one quart of milk; when it comes to a boil add one teacup of meal wet with cold milk, t\Vo cups of sugar; let it come to a boil, then add a piece of butter the ... From The Kansas Home Cook-Book, 1874, page 208. | |
| The White House Cook Book (1887) | Hair Invigorator |
BAY rum two pints, alcohol one pint, castor oil one ounce, carb. ammonia half an ounce, tincture of cantharides one ounce. Mix them well. This compound will promote the ... From The White House Cook Book, 1887, page 620. | |
| Housekeeping in Old Virginia (1879) | Hair Restorative |
Sugar of lead (chemically pure), one drachm; milk of sulphur, two drachms; rose-water, four ounces; glycerine, one ounce. From Housekeeping in Old Virginia, 1879, page 521. | |
| Housekeeping in Old Virginia (1879) | Hair Tonic |
Glycerine, one and a half ounces; tincture cantharides (95 per cent.), half an ounce; sulph. quinine, twenty grains; alcohol, four ounces. Mix together; perfume with oil of roses. — From Housekeeping in Old Virginia, 1879, page 521. | |
| The White House Cook Book (1887) | Hair Wash |
ONE penny's worth of borax, half a pint of olive oil, one pint of boiling water. Pour the boiling water over the borax and oil; let it cool; then put the mixture into a ... From The White House Cook Book, 1887, page 621. | |
| Gulf City Cook Book (1878) | Hair-tonic |
One half ounce tincture cantharides, tnree ounces of castoroil, and one pint of alcohol. One ounce of box-ax, one half ounce of gum camphor, beaten up fine; pour on one ... From Gulf City Cook Book, 1878, page 270. | |
| The Cook's Own Book (1832) | Hakhf.kuiks |
IN P.rsi in.s. Clim.se those liailx-rries which tin- '-, which may be extracted the nib of a pen. ' \ nir and mixit an equal weight of sugar boiled to petit boule; boil ... From The Cook's Own Book, 1832, page 307. | |
| Mrs. Hale's New Cook Book (1857) | Hale's Aew Cook Book |
ffog's Lard.—Melt great care in a jar, put a kettle of water, set on the to boil, adding to the a sprig of rosemary, while melting; then run it into small elcai. bladders., From Mrs. Hale's New Cook Book, 1857, page 194. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Half a |
of milk and butter, one cupful of sugar, two cupsful of flour, three eggs beaten, whites and yolks separately, one teaspoonful of cream of tartar, half a teaspoonful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 269. | |
| The Picayune Creole Cook Book (1901) | Half Gallon of French Vinegar |
Put the water on to boil, adding the chopped herb bouquet, one clove of garlic (chopped fine), one dozen allspice and six cloves, When the water has boiled long enough ... From The Picayune Creole Cook Book, 1901, page 81. | |
| Mrs. Hale's New Cook Book (1857) | Halk's New Cook Book |
i:9S of many persons has been occasioned by careles.sly using the poisonous kinds.* The eatable rmishrooms at first appear very small and of a •ound form on a stalk. ... From Mrs. Hale's New Cook Book, 1857, page 280. | |
| Mrs. Hale's New Cook Book (1857) | Hals’s New Cook Book |
boiled to a syrup with a pint of water to the pound, only half the weight must be taken at first, and this must not be boiled with the water more than 15 or 20 minutes ... From Mrs. Hale's New Cook Book, 1857, page 364. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hamburg Steaks |
One pound of steak the upper of the round; it very fine, add to it a tablespoonful of onion half a teaspoonful of salt, and two dashes of black pepper; mix well ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Hamburg Steaks |
Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion juice or one-half shallot finely chopped. Shape, cook, and serve as Meat ... From The Boston Cooking-School Cook Book, 1896, page 250. | |
| The Creole Cookery Book (1885) | Hampton Cakes |
Beat the yolks of 8 eggs and the whites of 5, add 4 lb. of pounded loaf sugar, + lb. of sifted flour, and the grated peel of a small lemon; beat all well together, and ... From The Creole Cookery Book, 1885, page 137. | |
| Rumford Complete Cook Book (1908) | Hard and Soft Cooked Egos |
TO cook eggs so that they will be firm all the way through and yet not tough or indigestible, put in a saucepan of boiling water, cover and place on a part of the stove ... From Rumford Complete Cook Book, 1908, page 103. | |
| The Italian Cook Book (1919) | Hard Black-berry Syrup |
(Sciroppo di amarena) Use hard but ripe black berries. They must be of the sour kind but, as said, they must not be unripe. Remove the stems and put the berries into a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 153. | |
| Directions for Cookery, in Its Various Branches (1837) | Hard Fancy Soap |
Dissolve one pound of the Conoestrated Lye in 2^ pounds of hot water aad let it cool; then melt, by a slow heat, five pounds of clear fat or tallow, pour in the lye in a ... From Directions for Cookery, in Its Various Branches, 1837, page 8. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hard Maple. White Birch.. a |
White Elm.. White Pine... 42 The same species of wood may vary in density and value, being best if grown on dry land and exposed or in open ground. Some kinds of wood, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 337. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Hard Scrabble |
Beat up six eggs, season it with a little pepper and salt, put a piece of butter into the frying-pan. When it is very hot turn in the egg, stir it until it thickens, and serve it very hot. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 92. | |
| Common Sense in the Household (1871) | Hard Soap |
6 lbs. washing soda. " unslaked lime. Pour on 4 gallons boUing water. Let it stand until perfectly clear, tlien off. Put in 6 lbs. clean fat. Boil until it begins to ... From Common Sense in the Household, 1871, page 539. | |
| Presbyterian Cook Book (1873) | Hard Soap |
Pour four gallons of boiling on six pounds of sal soda and three pounds of unslacked lime. Stir and let stand over night; pour off carefully and add six pounds of ... From Presbyterian Cook Book, 1873, page 169. | |
| The Woman Suffrage Cook Book (1886) | Hard Soap |
Six pounds of clean grease, and one-pound can of Babbitt’s potash will make excellent hard soap. Melt the grease. Dissolve the potash in one quart of water. When both ... From The Woman Suffrage Cook Book, 1886, page 137. | |
| The White House Cook Book (1887) | HARD SOAP. |
Six pounds of washing soda and three of unslaked lime. Pour on four gallons of boiling water, let it stand until perfectly clear, then drain off, and put in six pounds ... From The White House Cook Book, 1887, page 604. | |
| Boston School Kitchen Text-Book (1887) | Hard-shell |
squashes, split, and in the shell. Asparagus, wash and break off the tough end, tie in bundles, or break into inch bits. String beans, strip off the ends and strings on ... From Boston School Kitchen Text-Book, 1887, page 74. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Haricot of Ox Tails |
Three ox tails, two oarrots, two onions, two small turnips, three potatoes, three table-spoonfuls of butter, two of flour, three pints of water and salt and pepper to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 172. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Haricot of Ox Tails |
Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four; add four tablespoons flour and four cups water or stock. Cook one hour; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 168. | |
| The Picayune Creole Cook Book (1901) | Haricote Rouges au Riz |
1 Quart of Dried Red Beans. 1 Carrot. 1 Onion. 1 Bay Leaf. 1 Pound of Ham or Salt Meat. Wash the beans and soak them over night, or at least five or six hours, in fresh, ... From The Picayune Creole Cook Book, 1901, page 209. | |
| The Picayune Creole Cook Book (1901) | Haricots de Lima |
1 Pint of Lima Beans. 3 Pints of Water. 1 Tablespoonful of Butter. % Pint of Soak the Lima Beans over night. Drain off the water, put them in a porcelain or agate ... From The Picayune Creole Cook Book, 1901, page 210. | |
| The Picayune Creole Cook Book (1901) | Haricots en Croguettes |
1 Pint of Beans. 1 Tablespoonful of Any left-over beans may be most palatably utilized in this way. Mash the beans well by pressing through a colander. Then add salt and ... From The Picayune Creole Cook Book, 1901, page 210. | |
| The Picayune Creole Cook Book (1901) | Haricots Rouges @ la Bourguignonne |
1 Quart of Red Beans. 1 Ounce of Butter. 1 Onion. 2 Cloves. 6 Small Glazed Onions. Pick and wash the beans and let them soak in cold water for six hours. Drain ... From The Picayune Creole Cook Book, 1901, page 208. | |
| The Picayune Creole Cook Book (1901) | Haricots Verte @ la Mattre d’Hotel |
2 Quarta of Fresh, Tender String Beans. 2 Tablespoonfuls of Butter. Salt and Always select tender beans. Break the blossom end, and pull it backward, removing the ... From The Picayune Creole Cook Book, 1901, page 207. | |
| The Picayune Creole Cook Book (1901) | Haricots Verts au Jambon |
2 Quarts of String Beans. 1 Pound of Lean Ham or Salt Pork. Proceed to prepare the beans in exactly the same manner as mentioned above. Throw them into cold water, and ... From The Picayune Creole Cook Book, 1901, page 208. | |
| The Boston Cooking-School Cook Book (1896) | Harlequin Slices |
2 tablespoons milk Few grains salt Few grains salt Chopped truffles Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot ... From The Boston Cooking-School Cook Book, 1896, page 189. | |
| Mrs. Beeton's Book of Household Management (1861) | Harness Dye |
Put 2 Ib. of logwood chips, 3 ozs. of copperas, 3 ozs. of nut-gall, i oz. of indigo, a 6d. packet of British ink powder into 2 quarts of water, and let all boil gently ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Harness Paste |
Mix 2 ozs. of ivory-black, 4 ozs. of beeswax, \ an oz. of Prussian blue, and 3 ozs. of spirits of turpentine in a jar, and dissolve them by heat, by placing the jar in a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Harness Polish |
An excellent paste for polishing harness and the leather work of carriages is made by melting 8 Ib. of yellow wax, stirring it till completely dissolved. Into this pour ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Harriet Lemist |
eggs, rub them smooth, add eight teaspoonfuls mixed mus tard, one teaspoonful salt, one teaspoonful butter, one tea^ spoonful sugar, and a wine-glass of vinegar. From The Woman Suffrage Cook Book, 1886, page 65. | |
| The Woman Suffrage Cook Book (1886) | Harriet Lemist |
r. ca C" Soak two tablespoonfuls of tapioca for two hours; boil one quart of milk, and add the tapioca, put in the yol three eggs, well beaten, with a cup and a-half of ... From The Woman Suffrage Cook Book, 1886, page 87. | |
| Presbyterian Cook Book (1873) | Hattie Brown |
One; of; boil the milk, leaving out sufficient to moisten the flour; beat the eggs, leaving out the whites of three for the top; mix the moistened flour and eggs ... From Presbyterian Cook Book, 1873, page 73. | |
| Mrs. Hale's New Cook Book (1857) | Hau.’s New Cook Book |
Ham —It is served as placed in the engraving, and ooine to table ornamented. Carve from a to b, cutting "lices out slantingly, to give a wedge-like appearance. who ... From Mrs. Hale's New Cook Book, 1857, page 494. | |
| Mrs. Hale's New Cook Book (1857) | Have a |
clear cinder fire; make the gridiron hot, and rub the bars with suet to prevent the mushrooms from sticking; place them also on the gridiron stalks upwards; slightly ... From Mrs. Hale's New Cook Book, 1857, page 280. | |
| Common Sense in the Household (1871) | Have a |
rich forcebread-crumbs, some of fat pork, chopped fine, pepper, and salt. ^loisten with milk, and beat in an egg and a couple of tablespoonfuls of melted butter. From Common Sense in the Household, 1871, page 180. | |
| Mrs. Owen's Illinois Cook Book (1871) | Have a |
skillet with water boiling, a added; break in the eggs carefully; dress with butter, pepper and salt. From Mrs. Owen's Illinois Cook Book, 1871, page 121. | |
| The Appledore Cook Book (1872) | Have a |
large wooden spoon to stir it with. When done, it should be thin enough to pour. In boiling, it may become too thick; if so, add When cooked, it is smooth and rather ... From The Appledore Cook Book, 1872, page 37. | |
| Presbyterian Cook Book (1873) | Have a |
teakettle of boiling water at hand to add to as it evaporates. The pudding should be frequently turned. When it is done, dip it in a pan of cold water, to prevent its ... From Presbyterian Cook Book, 1873, page 71. | |
| Gulf City Cook Book (1878) | Have a |
quart of very rich cream; wash and wipe lemons, and with a very sharp knife pare off the entire rind. Mix one half pint of Madeira wine with half pint of white sugar, ... From Gulf City Cook Book, 1878, page 196. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Have a |
bag made in the shape of a sugar-loaf and wet it in cold water, sprinkling on the inside thickly with flour. Put the pudding in the bag and let it boil for seven hours, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Have a |
three-quart nearly full of boiling water; add to it a slice of bacon, a tablespoon ful of grated From Mrs. Rorer's Philadelphia Cook Book, 1886, page 371. | |
| Larkin Housewives' Cook Book (1915) | Have a |
large stew-pan full of boiling water; put in the cabbage, pushing it under '^e water with a spoon. Add one tablespoon of salt and cook from twenty-five to forty-five ... From Larkin Housewives' Cook Book, 1915, page 35. | |
| Common Sense in the Household (1871) | Have the |
cans ready, i-olled in hot water, pack with the pears and to overflowing with the scalding syrup, which must be kept on the fire all the while, and seal. The tougher and ... From Common Sense in the Household, 1871, page 475. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Have the |
cling peach, free from decay. Peel as in preceding recipe. Weigh the peaches after peeling, or measure them in a gallon measure, so as to allow one pound of sugar to one ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 50. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Have the |
in the pot, allowing one heaping tablespoonful of finely ground to each cup, pour over it the water; it drains the biggin, fill the top and so on until you have the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 554. | |
| The New England Cook Book (1905) | Have the |
walnuts shelled; make the cream small, round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. Cream Dates.—For cream ... From The New England Cook Book, 1905, page 307. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Havln'G |
soaked the beans nisht in water, in the mornino; parboil them, addins: to suit the taste. in a pan and set in the oven to bake, putting in a piece of good sweet butter: ... From Mrs. Porter's New Southern Cookery Book, 1871, page 160. | |
| The Cook's Own Book (1832) | Head, Plain |
a calPs head nicely, and cut out the bone of the lower jaw, and of the nose, taking out the pose bone as close to the eyes as possible; wash the head in warm it blanch ... From The Cook's Own Book, 1832, page 88. | |
| The Cook's Own Book (1832) | Head, Soused |
and boue a calf's head, and soak it for seven or eight hours, changing the water twice; dry salt and bruised it up, it tight, and it in white wine, salt and water; when ... From The Cook's Own Book, 1832, page 88. | |
| Common Sense in the Household (1871) | Head-Ciieese {or Souse |
This is made of the head, ears, and tongue. Boil them in salted water until very tender. Strip the meat from the bones and chop fine. salt, pepper, sage, sweet marjoram, ... From Common Sense in the Household, 1871, page 137. | |
| The Appledore Cook Book (1872) | Heap the |
meat in the centre of the dish, and garnish the sides with boiled rice. Send to the table very hot. ^erve mashed potatoes, mashed turnips, baked tomatoes, and shelled beans. *• From The Appledore Cook Book, 1872, page 51. | |
| Bohemian-American Cook Book (1915) | Heat a |
liberal quantity of in a Dry the potatoes thoroughly with a napkin and place A frying basket facilitates this work. They must be fried a deep all over and be in the ... From Bohemian-American Cook Book, 1915, page 153. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Heat and |
butter the dish, and break into it two eggs, being not to break the lightly with salt and pepper, and drop on them teaof butter, broken in in a moderately-hot oven until ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 378. | |
| Directions for Cookery, in Its Various Branches (1837) | Heat the |
oven-lid first, by standing it up before a hot fire; it on, spreading coals over the top. Place sufficient coals under the oven, and bake the custards about ten minutes. ... From Directions for Cookery, in Its Various Branches, 1837, page 320. | |
| Common Sense in the Household (1871) | Heat the |
a little more than blood-warm; beat the jelly to a smooth batter and add gi'adually the butter, the lemon, and nutmeg. Warm almost to a boil, stirring all the while; ... From Common Sense in the Household, 1871, page 424. | |
| The Kansas Home Cook-Book (1874) | Heat the |
slowly, let it minutes, and then stir in the hot sugar and boil together just one minute; the and the glasses or bowls immediately, or the will form before they can be filled. From The Kansas Home Cook-Book, 1874, page 245. | |
| Boston School Kitchen Text-Book (1887) | Heat the |
juice, stir it constantly, and serve as soon as it looks thick and is hot. Can yon think of any grains or seeds which become hard and dry when ripe ? "What vegetabU's ... From Boston School Kitchen Text-Book, 1887, page 78. | |
| The New England Cook Book (1905) | Heat the |
milk to boiling; stir in the corn-starch and salt, and boil together five minutes; then add the yolks, beaten light, with the sugar; boil two minutes longer, stirring ... From The New England Cook Book, 1905, page 216. | |
| Camp Cookery (1910) | Heat the |
fat in the pan very but get it hot almost to the browning point. Beat four eggs just enough to break them well. Add one-half teaspoonful of salt. Put two heaped ... From Camp Cookery, 1910, page 118. | |
| Aunt Sammy's Radio Recipes (1927) | Heat the milk in a |
double boiler, and add to it the sugar and the Beat the egg yolks, and gradually add the hot milk to them. Mix well, pour back into the double boiler, and cook this ... From Aunt Sammy's Radio Recipes, 1927, page 60. | |
| The Cook's Own Book (1832) | Hedgehog to |
two pounds of sweet almonds, beat them to a piste iii a mortar, moistening occasionally ( 'unary and orange-flower water; the yolks of twelve, and the whites of seven ... From The Cook's Own Book, 1832, page 141. | |
| The Woman Suffrage Cook Book (1886) | Helen V. Austin |
• Centennial - ash. Ten quarts chopped cabbage, one-half cupful of sugar, a handful of salt; squeeze out the juice, and add chopped peppers to suit the taste, one ... From The Woman Suffrage Cook Book, 1886, page 61. | |
| Recipes for Sea Food (c. 1910s) | Helps for the Cook |
1 heaping tablespoonful of butter o 2 ounces or ]^ cup Butter size of an Qgg...... 2 ounces or ^ cup 1 cupful of butter 4 cupfuls of flour 1 heaping quart 8 round ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 63. | |
| The Picayune Creole Cook Book (1901) | Hence the name, “Banana Cassa.” It |
is prepared as follows: Wash the ripe fruit, peel it, and cut into slices of about an inch in thickness. Remove the seeds and place the fruit in a bowl of water, to ... From The Picayune Creole Cook Book, 1901, page 258. | |
| Housekeeping in Old Virginia (1879) | Henrietta Brjead |
1 pint of sweet milk. 1 tablespoonful of lard or butter. Make the consistency of poor man's pudding. Bake in cups. From Housekeeping in Old Virginia, 1879, page 53. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Herb Teas |
Pour one cup of boiling water over one tablespoonful of the herbs. Cover the bowl, set it over the teakettle, and steep ten minutes. Sweeten if desired. AMulein tea is ... From Mrs. Lincoln's Boston Cook Book, 1884, page 438. | |
| The Cook's Own Book (1832) | Herrings to |
FRY. off the scales; cut off the gut, keeping in the roes and melts; in a clean dredge flour, and fry them in boiling dripping; put them before the fire to drain and ... From The Cook's Own Book, 1832, page 142. | |
| The Cook's Own Book (1832) | Herrings, Foiled |
Scale, and otherwise prepare the hen-ings in the usual way; dry them well, and rub them over with a little salt and vinegar; skewer in their mouths, lay them on a ... From The Cook's Own Book, 1832, page 142. | |
| Aunt Babette's Cook Book (1889) | Hickoeynut Cakf |
Rub to a cream one cup of butter and two •cups of sugar and add gradually the yelks of four eggs, one at a time, also one cup of cold water or milk and three cups of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 334. | |
| The Dixie Cook-Book (1883) | Hieu Biscurr. | |
On baking days, reserve one small loaf and mix a rounded tablespoon butter, a level table-spoon sugar and one egg into it by pulling it to pieces with the hands; knead ... From The Dixie Cook-Book, 1883, page 41. | |
| The Creole Cookery Book (1885) | Hindoo Balls |
Blanch } lb. of almonds, and fry them in a small tablespoonful of fresh butter, until they are of a light brown; then wipe with a towel and. put them into a bowl or pan; ... From The Creole Cookery Book, 1885, page 207. | |
| Mrs. Hale's New Cook Book (1857) | Hints Fob a Household |
4^9 ohief on your head. The next morning, you will only loquue to smooth your hair^ not take it down, and wash your face and hands. It would look neater, and smoother, ... From Mrs. Hale's New Cook Book, 1857, page 477. | |
| Mrs. Hale's New Cook Book (1857) | Hints for a Household |
m would not injure them. The reason is this, linseed oil hardens when exposed to the air it has filled all the pores of the wood, the surface becomes hard and smooth ... From Mrs. Hale's New Cook Book, 1857, page 481. | |
| Mrs. Hale's New Cook Book (1857) | Hints for a Household |
Baking.—When baking is done twice a week, Wednesdays end Saturdays should be chosen; if only once a week, Satur day is the best, because it allows of preparation for the ... From Mrs. Hale's New Cook Book, 1857, page 483. | |
| Mrs. Beeton's Book of Household Management (1861) | Hints for Amateur Cooks |
The two most common faults with amateur cooks are not giving sufficient time and attention to the details of preparation, and ignorance of the varying action of heat. It ... From Mrs. Beeton's Book of Household Management, 1861, page 161. | |
| La Cuisine Creole (1885) | Hints on Cooking |
When salt hams or tongues are cooked they should be instantly thrown into cold water, as the change from the boiling water they were cooked in, to the cold water, ... From La Cuisine Creole, 1885, page 263. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Hints To HouSEKEEPERS |
To enable young housekeepers to vary the viands to be placed upon the table, I would recommend the dishes that may be obtained in their different seasons, and give a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 177. | |
| Good Things to Eat, as Suggested by Rufus (1911) | hints to Kitchen Maids |
It is always necessary to keep your kitchen in the best condition. Breakfast—If a percolator is used it should first be put into operation. If the breakfast consists of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 12. | |
| Mrs. Beeton's Book of Household Management (1861) | Hlnd-quarter |
(1) Sirloin. — Corresponds to loin of mutton, without the chump-end. Two sirloins together correspond to saddle of mutton, and are known as a baron of beef, now very ... From Mrs. Beeton's Book of Household Management, 1861, page 495. | |
| Mrs. Beeton's Book of Household Management (1861) | Hlnd-quarter. Fore-quartf.r |
I Leg. 4. Best end of neck. 2. Loin. 5. Scrag end of neck. 3. Chump end of loin. 6 and 8. Shoulder and blade-bone. (i) Leg. — This is the most economical joint for a ... From Mrs. Beeton's Book of Household Management, 1861, page 630. | |
| Aunt Babette's Cook Book (1889) | Hoarhound Oa.ndy |
Boil two ounces of dried hotirhound in a pint of water for about half an hour; strain and add three pounds of brown sugar. Boil over a hot fire until hard; pour out on ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 443. | |
| The International Cook Book (1906) | Hochepot Gantoise |
1422. HOCHEPOT GANTOISE Cut into half-inch-square pieces half pound each raw breast of mutton, beef, and lean pork, one raw pig's tail and quarter pound salt pork. Place ... From The International Cook Book, 1906, page 436. | |
| Mrs. Hale's New Cook Book (1857) | Hoe Cakes .—Scald |
1 quart of Indi>B meal with just water enough to make a thick batter. in 2 tea spoonsful of salt and 2 table-spoonsful of butter. Put it in a buttered tin pan, - and bake it half an hour. From Mrs. Hale's New Cook Book, 1857, page 424. | |
| Aunt Sammy's Radio Recipes (1927) | Hog and |
lamb livers are improved by scalding. Beef and calf livers are good cither scalded or unscalded. Dip each piece in flour, season with salt, and cook slowly in the bacon ... From Aunt Sammy's Radio Recipes, 1927, page 35. | |
| The Kansas Home Cook-Book (1874) | Home Kansas |
finest white part of the sugar over the eggs, and beat them for about half an hour, stirring in gradually the* rest of the [If flavored with lemon allow more or acids ... From The Kansas Home Cook-Book, 1874, page 128. | |
| The National Cookery Book (1876) | Hominy CAKEs |
soil a bowlful of hominy nearly all day, salting it while boiling. It must be put on the fire in boiling water. Before it gets cold, stir in it a piece of butter the ... From The National Cookery Book, 1876, page 193. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hominy Drop-Cakes |
One pint of fresh boiled hominy (or, cold hominy may be; if the latter, break into grains, as as with a fork, and heat in a farina kettle without adding water), one of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 370. | |
| Manual for Army Cooks (1896) | Hominy Grits |
Hominy grits may be prepared and cooked in the same manner as cracked wheat. It may be baked as follows: To a pint of boiled hominy grits, cold, add two eggs well ... From Manual for Army Cooks, 1896, page 147. | |
| The Corn Cook Book (1918) | Hominy Porridge |
freshly boiled 1 cnp grannlatcd hominy Yi. tablespoon Put boiling water in double boiler, add briskly while adding one hour, or more, stirring thoroughly occasionally. From The Corn Cook Book, 1918, page 31. | |
| The New England Cook Book (1905) | Hominy.—Soak |
one of hominy over night in cupfuls of water, and to; in the morning it into a quart pail; then put the pail into a kettle of boiling water, cover tightly, and steam one ... From The New England Cook Book, 1905, page 121. | |
| Presbyterian Cook Book (1873) | Homixy Eeittees |
To one quart of well boiled hominy, seasoned with pepper and salt, add one egg; two. tablespoonsful of milk, and one all together; mould into small cakes, and fry m a ... From Presbyterian Cook Book, 1873, page 110. | |
| The Virginia House-Wife (1824) | Honey Vinegar |
To one quart of clear honey, put eight quarts of warm water; mix it well together: when it has passed through the acetous fermentation, a white vinegar will be formed, ... From The Virginia House-Wife, 1824, page 235. | |
| The Kansas Home Cook-Book (1874) | Hooker, Wyandotte |
To ten pounds of meat, take three ounces of salt, one ounce of black pepper, half ounce of sage. Mix the seasoning w T ell and sprinkle it over the meat before it is ... From The Kansas Home Cook-Book, 1874, page 74. | |
| The National Cookery Book (1876) | Hoppinc JOHN |
One pint of lady peas to one quart of rice and one pound of bacon. Boil the peas and bacon together until soft; then add the rice, well washed. Stir it well, and let it ... From The National Cookery Book, 1876, page 90. | |
| The National Cookery Book (1876) | Hor Puppine Sau |
Cream two ounces of butter with fo add a little nutmeg; place the bowl in which you have n these in a pan of boiling ter on the range Stir it for time, and add th \ two ... From The National Cookery Book, 1876, page 290. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hor-Caxe |
Mix corn meal with water or milk (adding a little salt) to the thickness of stiff batter; stir thoroughly, spread on the baking-board, and tip up before the fire. On ... From Buckeye Cookery and Practical Housekeeping, 1877, page 35. | |
| Rumford Complete Cook Book (1908) | Horeford's Acid |
Phosphate in half a glass of water just before retiring brings refreshing sleep. A DELICIOUS DRINK is made by adding a teaspoonful of Horeford's Acid Phosphate to a ... From Rumford Complete Cook Book, 1908, page 261. | |
| The Dixie Cook-Book (1883) | Horenound Canpy |
Boil two ounces of dried horehound in a pint and a half water for about half an hour; strain and add three and a half pounds brown sugar. Boil over a hot fire until it ... From The Dixie Cook-Book, 1883, page 121. | |
| The National Cookery Book (1876) | Horsr-RapisH SAvuce |
One tablespoonful of grated horse-radish, one t aspoonful of mixed mustard, one teaspoonful of salt, two tablespoonfuls of vinegar and three tablespoonfuls of rich ... From The National Cookery Book, 1876, page 287. | |
| The Kansas Home Cook-Book (1874) | Horton, Lawrence |
Three eggs, one milk, small of butter, salt, thicken with flour to the consistency of cream. A cook-book is good for nothing without something to cook. From The Kansas Home Cook-Book, 1874, page 30. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Hot Cakes |
order to mould them up, considerable flour must be rubbed on the hands. in fat enough to cover them. When cooked split and butter them. 133. Hoe Cakes. up Indian meal, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Hot Cakes |
spoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other vvaffies. A quarter of a pound of sugar, stirred into the mixture improves it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 64. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hot Dessekts |
if grated. Pare and slice a dozen peaches, put them into a buttered pud¬ ding dish, sprinkle with sugar, and over them pour the manioea mixture, baking till done.—Mrs E. C. Gardner. From The Good Housekeeping Woman's Home Cook Book, 1909, page 172. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hot Pot |
2 pounds of cold cooked mutton 2 large onions i quart of water or stock Cut the mutton into pieces about one inch square. cut four of the potatoes into dice, also the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. | |
| Manual for Army Cooks (1896) | Hot Pot |
2 lbs. cold cooked mutton. 2 large onions. 6 medium-sized potatoes. 1 quart water or stock. 1 tablespoonful chopped parsley. Cut the mutton into pieces one inch square. ... From Manual for Army Cooks, 1896, page 110. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hot Pot |
Take two pounds of the neck of a lamb, cut up the meat, take ouc all the bones. Butter a deep baking dish. Line the bottom and sides with thin slices of potato. Quarter ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 222. | |
| La Cuisine Creole (1885) | Hot Spiced Bum |
Two lumps of sugar, two wineglasses boiling water, one wineglass Jamaica rum, a little butter—about as much as you can put on a dime; cloves and allspice. Serve in small bar glass. From La Cuisine Creole, 1885, page 258. | |
| The Picayune Creole Cook Book (1901) | Hot Water |
Scald the milk and then add the well beaten yolks of the eggs. Add the milk and the soda, dissolved in a little hot water, and then add the melted butter and the whitcs ... From The Picayune Creole Cook Book, 1901, page 378. | |
| Larkin Housewives' Cook Book (1915) | Hot Water Frosting |
Put two tablespoons boiling water into a bowl; add powdered sugar and three tablespoons Larkin Cocoa to make it the right consistency to spread; add one teaspoon melted ... From Larkin Housewives' Cook Book, 1915, page 82. | |
| Housekeeping in Old Virginia (1879) | Hotch Potch |
During the summer season get lamb chops, which half fry. Cut up cabbage, lettuce, turnips, onions and any other vegetables, which boil, with seasoning of pepper, salt, ... From Housekeeping in Old Virginia, 1879, page 224. | |
| The Creole Cookery Book (1885) | Hotel Splendide, Paris |
Six eggs, the yolks only, 24 dozen ladies’ “fingers, 6 ounces of granulated sugar, + ounce of gelatine, 1 pint of pure sweet milk, 1 pint of thick sweet cream; put the ... From The Creole Cookery Book, 1885, page 169. | |
| The Boston Cooking-School Cook Book (1896) | HoTTv to Freeze Desserts |
The prejudice of thinking a frozen dessert diflScult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, ... From The Boston Cooking-School Cook Book, 1896, page 504. | |
| The Boston Cooking-School Cook Book (1896) | HoTv to Measure |
Correct measurements are absolutely necessary to insure the best results. Good judgment, with experience, has taught some to measure by sight; but the majority need ... From The Boston Cooking-School Cook Book, 1896, page 53. | |
| Housekeeping in Old Virginia (1879) | House-cleaning |
Do not clean but one room at a time, as it is a bad plan to have the whole house in confusion at once. It is best to commence with the attic. Before beginning on your ... From Housekeeping in Old Virginia, 1879, page 504. | |
| Housekeeping in Old Virginia (1879) | Household Measures |
Wheat Flour. 1 lb. is 1 quart. Indian Meal. 1 lb. 2 oz. are 1 quart. Butter, when soft, 1 lb. is 1 pint. Loaf sugar, broken, 1 lb. is 1 quart. White sugar, powdered, 1 ... From Housekeeping in Old Virginia, 1879, page 33. | |
| Gulf City Cook Book (1878) | Housekeeper's Alphabet |
: Keep in a dry place, as cool as possible without freezing. Brooms: Hang up by the handle. Cranberries: Keep under water in cellar; change water monthly. of hot water ... From Gulf City Cook Book, 1878, page 272. | |
| Buckeye Cookery and Practical Housekeeping (1877) | How to Bom Ricg |
Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cupful in a tin ... From Buckeye Cookery and Practical Housekeeping, 1877, page 298. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to Caramelize |
Place sugar in clean agate-ware frying pan, and stir continually until the sugar becomes a golden brown sirup. From Lowney's Cook Book, Illustrated in Colors, 1907, page 40. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to care for the Refrigerator |
Select a large refrigerator, of simple construction and of hardwood,— the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 39. | |
| Gulf City Cook Book (1878) | How to Clean Blankets |
Put two large table-spoonfuls of borax and a pint of soft soap into a tub of cold water. When dissolved, put in a pair of blankets, and let them remain over night. The ... From Gulf City Cook Book, 1878, page 276. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Clean Silks and Ribbons.—take |
equal quantities of soft soap, alcohol, and molasses; mix well; then lay the silk on a table and rub the mixture over with a piece of flannel; rinse in cold water, and ... From Jewish Cookery Book, on Principles of Economy, 1871, page 164. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | How to Combine Ingredients |
Next to correct measuring comes the care in combining ingredients, a fact often overlooked by the inexperienced. There are three methods to be consid¬ ered—stirring, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 18. | |
| Gulf City Cook Book (1878) | How to Cook a Beefsteak |
The vessel in which it is to be cooked must be wiped dry it on the stove, and let it become hot. Season your steak with salt and pepper; then lay it in the hot pan, and ... From Gulf City Cook Book, 1878, page 46. | |
| Housekeeping in Old Virginia (1879) | How TO Cook Beefsteak |
Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter ... From Housekeeping in Old Virginia, 1879, page 151. | |
| The Dixie Cook-Book (1883) | How to Cut and Cure Meats |
It is often economical for a family to buy beef by the quarter, an@ smaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how ... From The Dixie Cook-Book, 1883, page 553. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Cut Radishes for a Garnish |
Cut a thin slice from the leaf end of each; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 39. | |
| The Picayune Creole Cook Book (1901) | How to Freeze Fruits |
Cut fine one pound of fruit, or one can, and mix with two cups of sugar, and one pint of water. Then freeze in the ice cream freezer, according to directions already ... From The Picayune Creole Cook Book, 1901, page 331. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Give a Gloss to Shirt Bosoms.—take |
half an ounce of white wax, half an ounce of gum arabic, half an ounce of isinglass, a few drops of alcohol, and half a pint of water; mix it well and keep it in a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 167. | |
| The White House Cook Book (1887) | How to Keep Brushes Clean |
THE best way in which to clean hair-brushes is with spirits of ammonia, as its effect is immediate. No rubbing is required, and cold water can be used just as ... From The White House Cook Book, 1887, page 625. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Keep Oranges, Lemons, Eto.—squeeze |
the fruit, and throw the outside in water, without the pulp. Let them remain in the same a fortnight, adding no more. Boil them therein till tender; strain it from them, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 121. | |
| The White House Cook Book (1887) | How to Keep Well |
t DON'T sleep in a draught. Don't go to bed with cold feet. Don't stand over hot-air registers. Don't eat what you do not need, just to save it. Don't try to get cool ... From The White House Cook Book, 1887, page 567. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Beveraoes |
ground) recommended, are an ounce to a pint or pint and a half of water. The milk always be boiled and used as hot as possible; the boiling of milk imparts a peculiar ... From Mrs. Porter's New Southern Cookery Book, 1871, page 389. | |
| The Creole Cookery Book (1885) | How to Make Curry |
Take an onion of medium size, peel and slice it intoa saucepan, in which some butter is boiling (just sufficient in which to fry the onion); let the onion fry till it is ... From The Creole Cookery Book, 1885, page 63. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Make Gum Arabio Staroh.—take |
two ounces of white gum arabic powder, pour on it a pint or more of boiling water as you wish, and some salt, and then having covered it, let it set all night. In the ... From Jewish Cookery Book, on Principles of Economy, 1871, page 167. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Pastky |
slips; one pound of sweet almonds blanched and in a gill of rose-water is a fine addition; mix all these, and moisten with three pints of port or brandy; then closely ... From Mrs. Porter's New Southern Cookery Book, 1871, page 315. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Make Sauces |
fuls of flour, one-fourtli a teaspoonful of salt and a dash of black or white pepper, or a few grains of cayenne or paprica, and beat it into the bubbling butter; let ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 233. | |
| Foods That Will Win the War and How to Cook Them (1918) | How to Make Savory Fats |
Fat 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about ... From Foods That Will Win the War and How to Cook Them, 1918, page 87. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | How to Make Soap |
5 lbs. lukewarm, clarified grease 1 lb can lye 3 pts cold water }/i c ammonia yi c powdered borax 3^ c sal soda Fats unfit for food or frying purposes may be clarified ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 66. | |
| Fifty-Two Sunday Dinners (1913) | How to Measure |
1 cup, or one tablespoon, or one’ teaspoon;“means”a full measure — al! it will hold of liquid, and even with the rim, or edge, of dry material. AlI measurements in this ... From Fifty-Two Sunday Dinners, 1913, page 14. | |
| Larkin Housewives' Cook Book (1915) | How to Measure |
Level Mejisurements Only Are Used In These Recipes Flour, meal, powdered sugar and soda should be sifted before measuring. A cupful is measured level; do not shake down. ... From Larkin Housewives' Cook Book, 1915, page 6. | |
| Recipes for Sea Food (c. 1910s) | How to Measure |
One cup, or one tablespoon, or one teaspoon, means a full measure— all it will hold of liquid, and even with the rim, or edge, of dry material. Stir up all packed ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 62. | |
| The Corn Cook Book (1918) | How to Measure Ingredients |
It is absolutely necessary to measure all ingredients correctly to insure success in cooking. Satisfactory results have been attained, occasionally, by those of long ... From The Corn Cook Book, 1918, page 12. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | How to Poach |
Place food to be poached in frying pan half filled with boiling salted water. Cook below the boiling point from three to eight minutes. How to cream Butter Place butter ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 40. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Prepare Ioe for Oreams.—break a |
few pounds of ice into small pieces, throw a handful of salt on, prepare in the coolest part of the cellar; the ice and salt being in a bucket, put your cream in an ice ... From Jewish Cookery Book, on Principles of Economy, 1871, page 119. | |
| The Boston Cooking-School Cook Book (1896) | How to Prepare Strawberries for Serving |
1. Pick over strawberries, place in colander, pour over cold water, drain thoroughly, hull, and turn into dish. Serve with powdered sugar and cream. 2. Pick over ... From The Boston Cooking-School Cook Book, 1896, page 653. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How TO Prepare Yegetables |
Vegetables are more healthy and better flavored when fresh; the summer varieties, particularly, should be cooked soon after being gathered, as much of their ... From Mrs. Porter's New Southern Cookery Book, 1871, page 139. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | How to Render Fats |
The trimmings and fats purchased with meats should always be saved and used. The fats obtained in cooking meats, especially chops, sausage and all waste must be ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 65. | |
| Jewish Cookery Book, on Principles of Economy (1871) | How to Scrub Boards to Look White.—after |
washing them very nicely, clean with soap and warm water and a brush; wash them with a large flannel and clean water; put a handful of soda in the water; do not leave a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 163. | |
| Reliable Recipes (c. 1910s-1920s) | How to Select Fresh M E a T |
When buying beef, see that it is bright red in color, streaked with fat—and firm. The streaks of fat add to the food value and make a more flavory steak or roast. Veal ... From Reliable Recipes, c. 1910s-1920s, page 59. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Shell and Blanch Chestnuts |
Score the shell of each nut, and put into a frying-pan with a teaspoonful of butter for each pint of nuts. Shake the pan over the until the butter is melted; then set in ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 38. | |
| The White House Cook Book (1887) | How to Use Hot Water |
ONE of the simplest and most effectual means of relieving pain is by the use of hot water, externally and internally, the temperature varying according to the feelings ... From The White House Cook Book, 1887, page 566. | |
| The Boston Cooking-School Cook Book (1896) | Hq-w to Combine Ingredients |
Next to measuring comes care in combining, — a fact not always recognized by the inexperienced. Three ways are considered, — stirring, beating, and cutting and folding. ... From The Boston Cooking-School Cook Book, 1896, page 54. | |
| Aunt Babette's Cook Book (1889) | Hucklebeeey Beandy |
Allow two quarts of huckleberries, one quart of blackberries and one pound of cut loaf sugar to two gallons of brandy. Put all in a large jug, throw in a handful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 518. | |
| Aunt Babette's Cook Book (1889) | Huckleberry Compote |
Pick over a quart of huckleberries or blueberries, wash them and set over to boil in a porcelain-lined kettle or earthen bowl. Do not add any water to them. Sweeten with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Hundt's |
essence of violets <z&~ a Dover Eggbeater, and add sugar, salt, essence of violet, and meringues. in ice, using equal parts, and let to serving-dish and violets, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 116. | |
| Mrs. Beeton's Book of Household Management (1861) | Hungarian Dish |
Ingredients. — i Ib. of lean tender beef or veal, 2 potatoes peeled and cut into dice, 3 ozs. of butter, 4 ozs. of bacon cut into dice, £ a small onion finely-chopped, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Hungarian Goulash |
1 lb round of beef 1 oz salt pork 1 c tomato 1 small onion 1 pt water 1 c potato cubes 1 c carrot cubes Salt and pepper Fry out salt pork. Add onion, meat cut in small ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 27. | |
| The Jewish Manual (1846) | Hungary Water |
Put into a bottle one pint of spirits of wine, one gill of water, and half an ounce of oil of rosemary; shake well together. oe From The Jewish Manual, 1846, page 231. | |
| Gulf City Cook Book (1878) | Hunter's Round |
Rub well into a round of beef weighing forty pounds three ounces of saltpeter, and let it stand five or six hours. three ounces of allspice, one of black pepper, and mix ... From Gulf City Cook Book, 1878, page 43. | |
| The National Cookery Book (1876) | Hurry Cakes |
One and a half tablespoonfuls of white sugar, two eggs, three and a half cupfuls of flour, one cupful of sweet milk, half a cupful of sweet cream, a pinch of salt, two ... From The National Cookery Book, 1876, page 273. | |
| Mrs. Hale's New Cook Book (1857) | Hyson and |
Souchong mixed together, half and half, is a pleasanter beverage than either alone, and safer for those who drink strong tea, than to trust themselves wholly with green. ... From Mrs. Hale's New Cook Book, 1857, page 428. | |
| Mrs. Beeton's Book of Household Management (1861) | I Ivr |
89o-KIDNEY, FRIED. (Rognon frit de Boeuf.) Ingredients.- i lb. of ox kidney, 2 ozs. of butter, i teaspoonful of finely-chopped parsley, i teaspooniul of lemon-juice, ... From Mrs. Beeton's Book of Household Management, 1861, page 595. | |
| The National Cookery Book (1876) | I the |
Boil ind is ’ nonas CW ixture Sea ye re dd th ry laa it mix t sm powdered su, ] h I three quarters ¢ ily in the m ll the e, U uthcier to ¢ Ing the nh. lh to eoo] for a ... From The National Cookery Book, 1876, page 240. | |
| The Cook's Own Book (1832) | I'anuesan |
; <o\er a flat baking-tin with salt, place the dish upon this, and bake it for nearly three-quarters of an hour in a slow oven; should be of a fine gold color. From The Cook's Own Book, 1832, page 192. | |
| The Epicurean (1894) | I'Espagnole |
Prepare and cook the sirloin steak as deseriljed for plain (No. 1375). Chop up separately a quarter of a pound of lean beef free of sinews, and the same quantity of ... From The Epicurean, 1894, page 503. | |
| The Epicurean (1894) | I'Estraejon |
Colbert. — Boil up one gill of meat glaze (No. 401) in a saucepan, remove it from the fire, and then incorporate into it four ounces of fresh butter, working them well ... From The Epicurean, 1894, page 317. | |
| The Cook's Own Book (1832) | I'hi's It.kt and Kaks Soused |
tli, in, and l*iil them till they are tender; the feet, and put them and the ears in salt and use them, dry them well in a cloth, dip them in batter, fry them, and ^end ... From The Cook's Own Book, 1832, page 191. | |
| The Cook's Own Book (1832) | I'icki.k |
Half boil the artichokes, strip off the leaves, and pull out the i-lmke; put the bottoms jars, and cover with a cold boiled brine of salt and; put melted mutton suet on ... From The Cook's Own Book, 1832, page 53. | |
| The House Servant's Directory (1827) | I'inds |
into three quarts of hot water, but not boiling, cover it close over for four hours, then rub some sugar to the rinds to attract the essence, and put it into a bowl, and ... From The House Servant's Directory, 1827, page 106. | |
| The Cook's Own Book (1832) | I'ki's Head, to Pot |
head of a small pig, take out the brains, cut off the ear?, ami let it lie in cold water for one day, then boil all tlie bones come out; take off the skin, keeping it as ... From The Cook's Own Book, 1832, page 191. | |
| Bohemian-American Cook Book (1915) | I'ljselo |
cut out the stalk and fine a head of cabbage, place it in boiling water and parboil. Then drain, as the first water is bitter, especially if the cabbage is not strictly ... From Bohemian-American Cook Book, 1915, page 173. | |
| The Cook's Own Book (1832) | I'M-pan |
; it is hot, Hour and the veal of a and if you have no i;ia\\ n-ady, make some as directed under sauces, or put a pint of boiling water into the frying-pan, give it a up ... From The Cook's Own Book, 1832, page 281. | |
| Mrs. Hale's New Cook Book (1857) | I'o collar a Pig.—Take |
a fat pig of a month or weeks old, prepared for the; cut off the head and split the pig down the back, and bone it; chop a handful of sage very small, mix it with 2 ... From Mrs. Hale's New Cook Book, 1857, page 197. | |
| The Cook's Own Book (1832) | I'oach |
the eggs as before directed, and take two or of lx>ilcd ham; it fine with a gherkin, a morsel of onion, a little parsley, and |>epper; all together a quarter of ail ... From The Cook's Own Book, 1832, page 117. | |
| The Cook's Own Book (1832) | I'rkservkn Jargonelle |
stalk* lx>fore are ri|>e; of fine.r and of fruit. the pear? as thinly;is |xi?.ible, on the can-fully cut out the black top; as they are peeled put them into cold water. ... From The Cook's Own Book, 1832, page 201. | |
| Bohemian-American Cook Book (1915) | I'roupami |
svarha. Cook the peas as directed in the foregoing recipe and at the same time boil barley, seasoned with salt and caraway When both are the put a layer of each ... From Bohemian-American Cook Book, 1915, page 166. | |
| The Cook's Own Book (1832) | I'ut the |
bi.-ruitposte (both colors) into a pan and stir them a s|x>on the is veined, or clouded w ith tlie two colors; pour it into the other case, sprinkle it with Hour and ... From The Cook's Own Book, 1832, page 309. | |
| The Cook's Own Book (1832) | I. a Mode |
(1) Take about eleven pounds of the mouse buttock, or clod oflxiT, or a l>lade-bonc, or tlustirkiic-pifce, or the like xxeisjht of the breast of veal; cut it into pieces ... From The Cook's Own Book, 1832, page 57. | |
| Presbyterian Cook Book (1873) | I. Baldwin |
One pint of water; one half pound of butter; three fourths of a pound of flour; ten eggs. Boil the water, with the butter in it: in the flour dry while it boils add a ... From Presbyterian Cook Book, 1873, page 131. | |
| The Kansas Home Cook-Book (1874) | I. E. Eaton |
Two eggs, four tablespoons sugar, a piece of butter as as a walnut, a tablespoon From The Kansas Home Cook-Book, 1874, page 148. | |
| The Kansas Home Cook-Book (1874) | I. E. Eaton |
a of six one quart of molasses, one cup of of of ginger, three of cinnamon, one pint of boiling water, flour enough to make the as as pound dough. Drop in pans and bake ... From The Kansas Home Cook-Book, 1874, page 170. | |
| The International Cook Book (1906) | I. Stewed Prunes |
One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon. ... From The International Cook Book, 1906, page 21. | |
| The Kansas Home Cook-Book (1874) | I. Young |
Half teacup sugar, half teacup syrup, half butter, one teacup boiling water, one Serve hot. From The Kansas Home Cook-Book, 1874, page 224. | |
| The Kansas Home Cook-Book (1874) | I. Young |
Dissolve one-quarter of a box of gelatine in half teacup of warm water, the whites of six eggs, sugar and vanilla to taste, and beat the whole until perfectly light; put ... From The Kansas Home Cook-Book, 1874, page 226. | |
| The New England Cook Book (1905) | I^iie House Wife S Librar K |
pint of the milk an hour, then set the saucepan containing it where it will slowly heat to a boil. Boil five minutes; re^ move and let it cool. Beat the eggs, add the ... From The New England Cook Book, 1905, page 194. | |
| Mrs. Owen's Illinois Cook Book (1871) | IBeef a la Mode |
In making a la mode beef the round is generally preferred. I can only give directions for preparing it. The size of the meat must be selected according to the number to ... From Mrs. Owen's Illinois Cook Book, 1871, page 67. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ibs. of |
veal, allow two hours steady baking. A leg of veal is nice prepared in this manner and roasted. 14. Lamb. The fore and hind quarter of lamb are good roasting on the lamb ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 24. | |
| Housekeeping in Old Virginia (1879) | Iced Apples |
Pare and core one dozen fine, firm apples, leaving them whole. Place in a stewpan, with enough water to cover them, and stew till you can pierce them with a straw. Then ... From Housekeeping in Old Virginia, 1879, page 438. | |
| Fifty-Two Sunday Dinners (1913) | Iced Cafe au Lait |
1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 8 cups scalded milk. 1 cup cold water. Process: Scald enameled coffee pot. Beat white of egg slightly. ... From Fifty-Two Sunday Dinners, 1913, page 103. | |
| The Epicurean (1894) | Iced Drinks |
(3608). ICED CHOCOLATE (Chocolat Glacl). Dissolve a pound of sweet chocolate in a quart of water with half a bean of vanilla; when cold stir in a quart of cream, then ... From The Epicurean, 1894, page 900. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Iced Strawberry Souffle |
Cover two tablespoons of gelatine with cold water and let soak half an hour; set over the teakettle and stir until dis¬ solved. Mix a pound of sugar and a pint of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 158. | |
| The Dixie Cook-Book (1883) | Icep APPLES |
Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool, and remove to another plate, if it can be done ... From The Dixie Cook-Book, 1883, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Icep Pium Punppina |
Take two dozen sweet and half a dozen bitter almonds; blanch in scalding water, throw into a bow! of cold water; pound one at a time in a mortar, till they become a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 209. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Ices, &o. ‘ |
Break the ice in small pieces, say about the size of an egg, or smaller, and put some in the bottom of a tub; set the kettle in; then put in about a quart of coarse rock ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 128. | |
| Housekeeping in Old Virginia (1879) | Icing for Cakes |
Whites of six eggs to one pound sugar, or one egg to three teaspoonfuls of sugar. — Mrs. Dr. tT. From Housekeeping in Old Virginia, 1879, page 357. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Icings or Frostings |
i teaspoonful of lemon juice YZ pound of powdered sugar Place the eggs in a refrigerator or some very cold place one Break them carefully and the whites until frotfTy, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 518. | |
| Mrs. Beeton's Book of Household Management (1861) | Icings, Fillings, Etc |
1731.— ALMOND PASTE. (Fr.— Pate d'Amandes.) Ingredients. — 4 ozs. of ground almonds, 6 ozs. of loaf sugar, i white of Method. — Put the sugar, with i tablespoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Presbyterian Cook Book (1873) | Ieish Moss Blanc Mange |
Pick over, carefully, one teacupful of Irish moss; wash it first in saleratus water; then rinse it several times in fresh; put it in a tin bucket, with one of milk; ... From Presbyterian Cook Book, 1873, page 158. | |
| The National Cookery Book (1876) | Ier Cakes |
t wo and a half cuptuls of flour, two eggs, on teaspoonful ol cloves, half a teaspoonful of cinnamon and a little soda. Bake it in tins hey become whites of six for one ... From The National Cookery Book, 1876, page 274. | |
| The Cook's Own Book (1832) | If in |
breaking eggs a bad one should accidentally drop the basin amongst the the be spoiled; and therefore they should be broken one by one a tea-cup. the whites only of eggs ... From The Cook's Own Book, 1832, page 202. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | If in |
a braising-pan put on the if in a baking-pan, turn over it another pan to keep in the Put in the oven and bake slowly for six hours; oven about When done, take out the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 100. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | If the |
weather is very cold, set the pan near the for a few to soften the butter, but do not allow it to melt or it will be heavy. the and with a stick or wooden spoon, till it ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 28. | |
| The Appledore Cook Book (1872) | If the |
patient cannot take lemon, flavor with wine, vanilla, or nutmeg. Another Drink, Beat lightly one egg and one spoonful of sugar. 'into this one cup of new milk, half ... From The Appledore Cook Book, 1872, page 163. | |
| Manual for Army Cooks (1896) | If the |
water gets too low, replenish carefully with boiling If the liquor of the stew is not sufficiently thick, stir into it two tablespoonfuls of blended browned A bay leaf ... From Manual for Army Cooks, 1896, page 89. | |
| Manual for Army Cooks (1896) | If the |
greens are light, such as spinach, etc., press them down until the pot is full. Cover and boil steadily until tender. When cooked, drain in a colander and press out the ... From Manual for Army Cooks, 1896, page 134. | |
| Camp Cookery (1910) | If the |
water needs replenishing, do it with not Season a short time before meat is If are to be the meat, add them at such time that will just finish cooking when the meat is ... From Camp Cookery, 1910, page 76. | |
| Mrs. Hale's New Cook Book (1857) | If to |
be cold, do not remove the tape till the mutton is wanted. Leg of Mutton Boiled.—Let the joint be kept until it is ten der, but not so long as for roasting, as mutton ... From Mrs. Hale's New Cook Book, 1857, page 153. | |
| The Good Housekeeper (1841) | Ig the €ood Houserreper |
Pazoxrrs must be washed and scraped very clean, boiled like carrots.; ‘Green Peas should be young and fitesh-shelled, wash ‘them clean, put them on in plenty of ‘boiling ... From The Good Housekeeper, 1841, page 76. | |
| The Cook's Own Book (1832) | Ii \ktshok.n |
pound of hart-horn.-haunts lor and a half in four pints and a half of water; hit of muslin, and stir into it three ounces of dissolved isingla-s; if (hi- |x-el of one, ... From The Cook's Own Book, 1832, page 149. | |
| The Cook's Own Book (1832) | Ii \m and |
Cut some ham into thin slices, and broil tliem on a gridiron. Fry.-'innL;^- in it, laving an egg on each slice of ham. HAM. i:K.\CK OF. Take three or four |>ouiids of ... From The Cook's Own Book, 1832, page 139. | |
| The Kansas Home Cook-Book (1874) | II. Crane, Osawattomie |
One pint grated green corn, one egg well beaten, one small teacup of flour, a half cup of butter, salt and pepper From The Kansas Home Cook-Book, 1874, page 89. | |
| Boston School Kitchen Text-Book (1887) | Ii. — Composition of Food, Etc |
stances. The solid part of the flesh and blood is largely fibrin and albumen, substances similar to the fibres and of meat and Eggs, milk, peas, beans, and of fibrin and ... From Boston School Kitchen Text-Book, 1887, page 53. | |
| Boston School Kitchen Text-Book (1887) | Ii. — Water |
On the charts these mineral substances are classed as ash, because foods were burned there would be left a solid residue, resembling the ashes left in burning wood or ... From Boston School Kitchen Text-Book, 1887, page 59. | |
| German National Cookery for American Kitchens (1904) | Iii. Ices |
37. General Directions. The preparation of ices is not so difficult an affair as it was a number of years ago. A freezer of good construction and easy manipulation is ... From German National Cookery for American Kitchens, 1904, page 364. | |
| Boston School Kitchen Text-Book (1887) | Iii. — Boiling Water |
We cover the kettle, and some of the steam condenses into water on of the cover, drops and gives up its So although we do not gain any greater degree of heat by boiling ... From Boston School Kitchen Text-Book, 1887, page 67. | |
| Boston School Kitchen Text-Book (1887) | Iii. — Time-table for Boiling, Etc |
Cook cabbage and caulitlower, uncovered, in a kettle of rapidly boiling salted water, with a saltspoon of soda. Onions, scald and change the water twice. All others, ... From Boston School Kitchen Text-Book, 1887, page 75. | |
| Mrs. Owen's Illinois Cook Book (1871) | Illinois Cook Boos |
rinse out the juice that remains squeezed berries, measure it or the water you on it, and reckon it as so much of the water you are to add. The above will make a very ... From Mrs. Owen's Illinois Cook Book, 1871, page 354. | |
| The New England Cook Book (1905) | Imperial—Mix in a jug |
one-half ounce of cream and one quart of boiling.water; flavor with lemon peel or essence of lemon, and sweeten to taste. This is a refreshing and pleasantly stimulating summer drink. From The New England Cook Book, 1905, page 298. | |
| The Cook's Own Book (1832) | In But |
TER. Mix with six well-beaten eggs one pint and a half of sour cream, and add by decrees as much (lour as will make the batter thick enough for the spoon to in it; it ... From The Cook's Own Book, 1832, page 244. | |
| Directions for Cookery, in Its Various Branches (1837) | In India |
Take a quarter of an ounce of China turmeric, the third of an of cassia, three drachms of black two drachms of cayenne pepper, and an ounce of coriander seeds. These ... From Directions for Cookery, in Its Various Branches, 1837, page 31. | |
| The White House Cook Book (1887) | In Ordinary Use Among Housekeepers |
4 Teaspoonfuls equal 1 tablespoonful liquid. 4 Tablespoonfuls equal 1 wine-glass, or half a gill. 2 Wine-glasses equal one gill or half a cup. 2 Gills equal 1 ... From The White House Cook Book, 1887, page 645. | |
| Manual for Army Cooks (1896) | In Roasting |
Four poands of beef lose ----. _----… 1 pound. 1 lb. 3 oz. 1 lb. 5 oz. Four pounds of mutton lose _-------- 14 ounces. 1 lb. 4 oz. 1 lb. 6 oz. From Manual for Army Cooks, 1896, page 20. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | In the |
absence of all other remedies, or while they are being got ready, apply cold water, by wetting soft linen or muslin cloths, and change as often as they grow warm. ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 76. | |
| The Cook's Own Book (1832) | In-fore |
put upon the tire; then add the Ix-aten white* ^s; f tir it till the sugar be entirely SWE SWE dissolved, and when it boiU up, pour in a quarter of a pint of cold let ip ... From The Cook's Own Book, 1832, page 263. | |
| The International Cook Book (1906) | In. Queen Cakes |
Half pound flour, three ounces butter, four ounces powdered sugar, two eggs, one gill milk, two tablespoons currants, half teaspoon baking powder and the juice of half a ... From The International Cook Book, 1906, page 51. | |
| Mrs. Hale's New Cook Book (1857) | Indeed, the French |
frequently enii'-h melted butter by adding the yolk of a raw egg. To brown Melted Butter.—Put a lump of butter into a fry uig-pun, and toss it round over the fire until ... From Mrs. Hale's New Cook Book, 1857, page 226. | |
| The Boston Cooking-School Cook Book (1896) | India Curry |
Wipe a slice of veal one-half inch thick, weighing one and one-half pounds, and cook in frying-pan without butter, quickly searing one side, then the other. Place on a ... From The Boston Cooking-School Cook Book, 1896, page 283. | |
| The Corn Cook Book (1918) | Indian Bannocks |
1 teaspoon maple syrup or sugar Add to milk, add syrup, and cool and add beaten very the whites in shallow pudding in very hot oven, twenty-five minutes. in pudding From The Corn Cook Book, 1918, page 17. | |
| La Cuisine Creole (1885) | Indian Breakfast Cakes |
Take a quart of milk or milk and water, make it scald¬ ing hot, pour half of it hot, on as much fine corn meal as it will wet; let it cool, then beat up in it two eggs— ... From La Cuisine Creole, 1885, page 143. | |
| The International Cook Book (1906) | Indian Cakes |
536. FRIED EGGS WITH BACON, COUNTRY STYLE Place two thin slices bacon in a small frying pan with half a teaspoon butter and fry for two minutes on each side. Carefully ... From The International Cook Book, 1906, page 167. | |
| The Virginia House-Wife (1824) | Indian Manner |
Cut two chickens as for fricassee, wash them clean, and put them in a stew pan withas much water as will cover them, sprinkle them witha large spoonful of salt, and let ... From The Virginia House-Wife, 1824, page 109. | |
| Simple Italian Cookery (1912) | Indian Meal |
of a cup of yellow cups of water Indian meal Put the water into a granite or iron saucepan, add it begins to boil add the Indian meal, little by Keep stirring constantly ... From Simple Italian Cookery, 1912, page 30. | |
| The Corn Cook Book (1918) | Indian Meal Flapjacks |
yellow Mix and and add suflficient scalded milk to moisten meal, add butter when cool, add beaten, and milk enough to make a batter. Cook on hissing hot as From The Corn Cook Book, 1918, page 17. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Indian Meal Gruel |
* Boil a pint of water in a saucepan, mix two spoonsful of Indian meal in a little cold water, and stir into the boiling water, season it with salt, and boil fifteen ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 149. | |
| Common Sense in the Household (1871) | Indian Meal Gruel |
»J« 2 quarts of boiling water. 1 cup of Indian meal, and 1 tablespoonful flour, wet iip with cold water. Salt to taste—and, if you like, sugar and nutmeg. "Wet the meal ... From Common Sense in the Household, 1871, page 512. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Indian Meal Gruel |
1 tablespoonful flour.: 1 teaspoonful salt. 2 tablespoonfuls corn meal. 1 quart boiling water. Mix the flour,-meal, and salt. Make into a thin paste with a little cold ... From Mrs. Lincoln's Boston Cook Book, 1884, page 430. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Indian Meal Mush |
1 cup corn meal. 1 cup cold milk. 3¢ teaspoonful salt. 1 pint boiling water. Mix the meal and salt with the cold milk. Stir this gradually into the boiling water. Cook ... From Mrs. Lincoln's Boston Cook Book, 1884, page 433. | |
| Aunt Babette's Cook Book (1889) | Indian Meal Mush |
Set a qiiart of water to boil, add a lump of fresh butter and salt to taste. When boiling hard sift in three-fourths of a cup of Indian meal, stirring all the while; or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. | |
| The National Cookery Book (1876) | Indian Slappers |
Pour two quarts of boiling milk over a quart of Indian meal, and beat it till the lumps are all broken and smooth. Beat four eggs, add them to the milk, and stir them ... From The National Cookery Book, 1876, page 201. | |
| Manual for Army Cooks (1896) | Indian-meal Mush |
1 cup Indian meal. 2 quarts boiling water. 1 tablespoonful salt. To prevent the meal from lumping, mix it with sufficient cold water to make a thin batter, then ... From Manual for Army Cooks, 1896, page 147. | |
| Larkin Housewives' Cook Book (1915) | Indicin Tapioca |
Mix together one-third cup tapioca and one-fourth cup Indian meal and stir while sprinkling into one quart scalded milk. and cook until the tapioca becomes transparent, ... From Larkin Housewives' Cook Book, 1915, page 93. | |
| Rumford Complete Cook Book (1908) | Indigestion and Dyspepsia |
Half a teaspoonful Hereford's Acid Phosphate in half a glass of hot or cold water, or tea without milk, taken with meal, or an hour thereafter, makes the process of ... From Rumford Complete Cook Book, 1908, page 261. | |
| Aunt Babette's Cook Book (1889) | Individual Loaves |
These are made according to the above receipt. Work small pieces of dough into strands a finger long and take three strands for each loaf. Make small as possible; brush ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 204. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Individual Manners |
Manners, at table and elsewhere, are made for the convenience and comfort of men, and all social observances have now, or have had at some time, a good reason and sound ... From Buckeye Cookery and Practical Housekeeping, 1877, page 359. | |
| The Dixie Cook-Book (1883) | Individual Manners |
Manners, at table and elsewhere, are made for the convenience and comfort of men, and all social observances have now, or have had at some time, & good reason and sound ... From The Dixie Cook-Book, 1883, page 475. | |
| Housekeeping in Old Virginia (1879) | Indoor Whitewashing |
We have recently seen recommended in a journal a fine and brilliant whitewash preparation of chalk, called " Paris White," and said to be admirable for whitewashing ... From Housekeeping in Old Virginia, 1879, page 506. | |
| The Cook's Own Book (1832) | Infuse the |
rind of three lemons and four oranges in two quarts of rum or braixK, fur fun -anil-twenty hours, KfftOpped; s<j'.iee/i: llie juice a strainer; if the fruit is good, ... From The Cook's Own Book, 1832, page 343. | |
| Mrs. Beeton's Book of Household Management (1861) | Ingredients. It |
Method. — Cut the 'igths, remove the prickles, •-•d boilir iv lor i; minutes. (lnu Rub off the skii cloth, re-place the eanloons in the m with cold water, add a little ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Ingrsdibnl^s |
4 ounces of chocolate. i teaspoonful of vanilla exof grantract. ulated sugar. Whites of 3 eggs. J^ a cup of hot water. i pint of thick cream. I quart of scalded milk. J^ ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. | |
| The House Servant's Directory (1827) | Injure the Leather |
Take two pounds of hog's fat, one pound of best ivory black, mix them together, then add spirits of turpentine to bring it to the consistence of paint; apply it on your ... From The House Servant's Directory, 1827, page 120. | |
| Mrs. Hale's New Cook Book (1857) | Ink and Iron Mould—May be |
out by wetting the pots in milk, then covering them with common salt. be done the garments have washed. way to take out ink is to dip it in melted tallow. J^or delicate ... From Mrs. Hale's New Cook Book, 1857, page 480. | |
| The National Cookery Book (1876) | InpIAN Mera FRrItrrers |
1ite Indian meal, salt and one spoonful of sugar. Stir in enough boiling water to moisten it. Make it up in flat cakes and fry them in a very little boiling lard. To be ... From The National Cookery Book, 1876, page 204. | |
| Mrs. Owen's Illinois Cook Book (1871) | Inside Mixture |
One cupful flour, Beat flour, eggs and sugar together, and stir into the milk; when scalded enough add lemon and vanilla. When the cakes are cold open and this mixture. ... From Mrs. Owen's Illinois Cook Book, 1871, page 220. | |
| Manual for Army Cooks (1896) | Instructions for Using the Cooker |
Fill the bottom with water to the top of rest on which the kettle sits; no more water will be required for 3 to 4 hours over a moderate fire; should the time ... From Manual for Army Cooks, 1896, page 223. | |
| The Epicurean (1894) | Interval. — Second Service |
Iced Punch or Sherbet. — Should there be no ladies present, cigarettes can be handed round at the same time. Remove the two white wine and sherry glasses, and replace ... From The Epicurean, 1894, page 23. | |
| Directions for Cookery, in Its Various Branches (1837) | Introductory Hints |
Of dry measure Half a gallon is a quarter of a peck. One gallon — half a peck. Two gallons — one peck. Four gallons — half a bushel. Eight gallons — one bushel. About ... From Directions for Cookery, in Its Various Branches, 1837, page 12. | |
| The Jewish Manual (1846) | Introductory Remarks |
Boiling is the most simple manner of cooking, the great art in this process is to boil the article sufficiently, without its being overdone, the necessity of slow ... From The Jewish Manual, 1846, page 78. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Introduotion. T |
ploy their own maids in the capacity of housekeepers, who, supposing they are more attached to the interests of their employers than strangers, become very valuable ... From Jewish Cookery Book, on Principles of Economy, 1871, page 13. | |
| The Picayune Creole Cook Book (1901) | Invariable Rule for Broiling Birds |
Otseauz Grillés Prepare the birds by hand picking. If of the very small variety, such as grassets, reed birds, etc., do not pick out the entrails, for there will be ... From The Picayune Creole Cook Book, 1901, page 147. | |
| The International Cook Book (1906) | Ioio the International Cook Book |
3270. MONTAUK EGG-NOGG Place in a large glass a fresh egg, half tablespoon sugar, a little nutmeg, wineglass brandy and quarter pony Jamaica rum. Fill the glass with ... From The International Cook Book, 1906, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Iooo Household Management |
for 10 minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water. Time. — About i hour. Average Cost, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | IpaAHo Metruop or Cooxinec A DereEr’s HEAD |
Dig a hole two feet square and one foot deep; build a fire in { I it and allow it to burn to embers. Remove about half of the remaining « throw in the hole a thin layer ... From The National Cookery Book, 1876, page 141. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Irish Iceberg |
Green coloring Creme de menthe 34" cup lemon juice Chopped nuts a by and twenty minutes. Cool, add lemon juice, and color with leaf green. Freeze, using three pints ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. | |
| The Jewish Manual (1846) | Irish Moss |
Boil half an ounce of carrageen or Irish moss, in a pint and a half of water or milk till it is reduced to a pint; itis a most excellent drink for delicate persons or weakly children, From The Jewish Manual, 1846, page 209. | |
| Rumford Complete Cook Book (1908) | Irish Moss |
1 small handful Irish moss. teaspoon vanilla or other Wash and pick over the moss carefully, add it to the milk in a saucepan, and simmer the two moss begins to ... From Rumford Complete Cook Book, 1908, page 246. | |
| The White House Cook Book (1887) | Irish Moss Blanc Mange |
A SMALL handful of moss (to be purchased at any drug store), wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty ... From The White House Cook Book, 1887, page 557. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Irish Moss Blanc Mange |
J cup Irish moss Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without moss without pressing bag; add other ingredients, strain ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. | |
| Mrs. Owen's Illinois Cook Book (1871) | Irish Stew |
Take about two pounds of scrag or neck of mutton; divide it into ten pieces, lay them in the pan; cut eight potatoes and onions in slices, season with one teaspoonful ... From Mrs. Owen's Illinois Cook Book, 1871, page 90. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Irish Stew |
About two pounds of the neck of mutton, four six of water and two table-spoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat in the stew-pan, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 144. | |
| La Cuisine Creole (1885) | Irish Stew |
Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops; add by weight as many white potatoes, sliced, as there is beef. Throw in from two to ... From La Cuisine Creole, 1885, page 58. | |
| The Creole Cookery Book (1885) | Irish Stew |
Cut a square, thick piece of beef from the round or sirloin, and trim off the fat. Put it into a stewpan with - water enough to cover it, and season it slightly with ... From The Creole Cookery Book, 1885, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Irish Stew |
3 pounds of the neck of mutton 4 potatoes, cut into dice 4 good-sized onions Cut the meat into small pieces, cover with the water, which should be boiling, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 133. | |
| The White House Cook Book (1887) | Irish Stew |
TIME about two hours. Two and a half pounds of chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from loin of mutton, ... From The White House Cook Book, 1887, page 161. | |
| Manual for Army Cooks (1896) | Irish Stew |
163 pounds meat. 16 pounds potatoes. 1 ounce pepper. 4 pounds onions. I pound flour. Cut the meat away from the bone, and then into pieces of one-quarter pound each; if ... From Manual for Army Cooks, 1896, page 110. | |
| Presbyterian Cook Book (1873) | Isaac Van Ausdal |
Pick the codfish into small jneces; cover it with cold water and let it remain over night. In the morning pour that off, and put on some boiling water. Let it stand a ... From Presbyterian Cook Book, 1873, page 21. | |
| Presbyterian Cook Book (1873) | Isaac Van Ausdal |
Pour on one quart of flour, enough boiling water to make a stiff paste; of From Presbyterian Cook Book, 1873, page 64. | |
| Mrs. Hale's New Cook Book (1857) | Isinglass.—A |
of pearlbarley, 6 lumps of loaf-sugar, half a lemon, and enough glass to it. Pour 2 quarts of boiling spring water on these ingredients, and let it stand until cold. From Mrs. Hale's New Cook Book, 1857, page 453. | |
| The Cook's Own Book (1832) | Italian *iacaroons |
Tai pound of \ alentia or Jordan almonds, > ed, pound them quite line with the of four eggs; add two (xjunds and a half of sifted loaf sugar, and rub them well together ... From The Cook's Own Book, 1832, page 145. | |
| Gulf City Cook Book (1878) | Italian Mustard |
One large onion, one half-tumbler of water, one tea-spoonful of brown sugar and black pepper, one half teaspoonful of salt, and two table spoonfuls of mustard. the ... From Gulf City Cook Book, 1878, page 221. | |
| Mrs. Owen's Illinois Cook Book (1871) | Italian Snow |
Two pounds white sugar, the juice of six lemons, two quarts water and twenty-four of whipped to a froth. Mix the water, juice and together, then add the all together, ... From Mrs. Owen's Illinois Cook Book, 1871, page 349. | |
| The Appledore Cook Book (1872) | Itice Cakes |
Make with sour milk, as directed above, and add two well-beaten eggs, one cup of boiled rice, and one teaspoonful of salt. They re(^iire a longer time to fry than the ... From The Appledore Cook Book, 1872, page 90. | |
| The Appledore Cook Book (1872) | Itidian Meal Gruel |
One quart of boiling water; stir into this one spoonful of flour and two of Indian meal, mixed with a little cold Boil thirty minutes. Season with sajt, and strain. Use ... From The Appledore Cook Book, 1872, page 162. | |
| The Appledore Cook Book (1872) | Itoast PorJe |
Wash and dredge a sparerib with salt, pepper, sage, and flour; and roast the same as beef. Cook a sparerib weighing ten pounds if cooked in a tin kitchen; if in the ... From The Appledore Cook Book, 1872, page 47. | |
| Boston School Kitchen Text-Book (1887) | Iv. — Oatmkaj |
iiig ill water. In the first two methods the heat is con-. veyed from the boiling water througli the boiler to the In the real steaming, the steam carries the heat ... From Boston School Kitchen Text-Book, 1887, page 83. | |
| The Cook's Own Book (1832) | IVal the |
of th-\ -t:unl alone. in, gradually, UK: sugar, a teaspoonful at a time. Add tlie essence of lemon, and U-at tlie whole very hard. wet shcvt of |Ki|xTon tin1*.itoin ofa ... From The Cook's Own Book, 1832, page 151. | |
| The Cook's Own Book (1832) | Ix'atcn |
with a knife, to a stiff frodi. Put a little butter or lard into die frying-pan, make it hot, pour it out, and wipe die pan with a clean clodi; some butter or lard, and ... From The Cook's Own Book, 1832, page 178. | |
| The Cook's Own Book (1832) | Ix-aten |
to a cream, and a lump of sugar which has Ui-n niblied upon the peel of a lemon, and then pounded; last of all, IxMt in thewell-whisked whites of the eggs; again the ... From The Cook's Own Book, 1832, page 121. | |
| The Cook's Own Book (1832) | Ix-lore |
using. If the orgeat is for present use, the almonds may l)e [xiunded as I o\e, and mixed with one quart of water, one quart of milk, a pint of eapillaire or sugar, ... From The Cook's Own Book, 1832, page 173. | |
| The Cook's Own Book (1832) | Ix-tore |
it is filled. It is an improvement to jNiildiugs in to let tlM-ni stand >ome time alt. U-iui; prepared Ixjiling or baking. When a pudis to be boiled, it must be put on ... From The Cook's Own Book, 1832, page 201. | |
| The Cook's Own Book (1832) | Ix-twcen |
tlie claws, w.i.-h lliem well in l.ikeu.un, put in a large slew pan, and cover them w ith water: JEL JEL when the liquor boils, skim it let it boil gently six or seven ... From The Cook's Own Book, 1832, page 147. | |
| The Cook's Own Book (1832) | Ix-tween |
layer of grapes, till the jar is full; then take as as the grapes and die leaves; as it heats;is ag will make a brine strong to l>ear an egg; you must use bay salt and ... From The Cook's Own Book, 1832, page 134. | |
| Boston School Kitchen Text-Book (1887) | Ix. —mixed Diet |
food, which furbishes tlie bulk required and gives all parts of the digestive apparatus tlieir proper amount of work to perform. While there is a marked difference in ... From Boston School Kitchen Text-Book, 1887, page 141. | |
| The Cook's Own Book (1832) | Ixt-n |
highly seasoned with pepper, cayenne and salt; put in some tongue cut into slices, then the rest of the meat and the remainder of the tongue, draw the cloth tightly ... From The Cook's Own Book, 1832, page 194. | |
| Common Sense in the Household (1871) | J'lain). *^ |
1 coffee-cup rice. 2 quarts milk. Butter the size of an egg—melted. Nutmeg and cinnamon to taste. Wash and pick over the rice, and soak in one pint of the milk two ... From Common Sense in the Household, 1871, page 396. | |
| The Cook's Own Book (1832) | J'rksf.uvkj |
in the sides of some small citrons, so that the inside may the as.1the oiil.-ide, and tinin some water; whenever lliey are near boiling, put coli) v. ater to as ... From The Cook's Own Book, 1832, page 321. | |
| Presbyterian Cook Book (1873) | J. A. McMahon |
For a twenty -five round one and a of pulverized saltpetre and a handful of brown and mix thoroughly; rub the beef the mixture. Put it a tub as near the of the round as ... From Presbyterian Cook Book, 1873, page 34. | |
| The Kansas Home Cook-Book (1874) | J. Brown |
Twenty-five pounds one quart one-fourth ounce saltpeter, one-fourth pound Rub the meat every day until the mixture is used up. Seven days sufficient. From The Kansas Home Cook-Book, 1874, page 71. | |
| Mrs. Owen's Illinois Cook Book (1871) | J. Bunn |
One cupful butter, beat to a cream, One cupful corn starch. Two cupsful flour, "Whites of seven eggs, Two-thirds teaspoonful soda. Bake quickly. Twelve eggs, Ten ounces ... From Mrs. Owen's Illinois Cook Book, 1871, page 242. | |
| Presbyterian Cook Book (1873) | J. F. ^Edgar |
Take green tomatoes chopped very fine; sprinkle well with let twenty-four off and put in a stone jar. Take about half the quantity of cucumbers, and the same of cabbage; ... From Presbyterian Cook Book, 1873, page 137. | |
| The Kansas Home Cook-Book (1874) | J. H. Smith and |
others. Wash the cucumbers, wipe them dry, place them in a jar, and pour over them sufficient boiling vinegar, in which has been dissolved a small piece of alum, to ... From The Kansas Home Cook-Book, 1874, page 109. | |
| The Kansas Home Cook-Book (1874) | J. P. Root, Wyandotte |
Ten separately, two pounds white sugar made into syrup poured hot the whites of the eggs after being sufficiently beaten, of a lemon and a few drops of the juice; mix ... From The Kansas Home Cook-Book, 1874, page 254. | |
| Presbyterian Cook Book (1873) | J. R. Young |
One head of cabbage; three bunches of celery very fine. Take one teacupful of vinegar; a lump the size of an egg; yolks of two eggs; one teaspoonful mustard; one of a ... From Presbyterian Cook Book, 1873, page 60. | |
| The Kansas Home Cook-Book (1874) | J. S. Kirk & Co.'s Standard Soaps—Savon Imperial |
tomatoes sliced. Put this mixture in a strong brine for twenty-four hours, drain in sprinkle over it onefourth of a and the same of seed, two spoons black pepper ground; ... From The Kansas Home Cook-Book, 1874, page 110. | |
| The Kansas Home Cook-Book (1874) | J. S. Kirk & Co.'s Superior Soaps |
go mix together, add a little pepper, and vinegar enough to cover, bottle and seal. From The Kansas Home Cook-Book, 1874, page 105. | |
| The Kansas Home Cook-Book (1874) | J. Williams |
Two cups pulverized sugar, two cups flour, a half cup cold water, three the whites beaten separately, two teaspoons baking powder. Bake in a quick oven. You can only ... From The Kansas Home Cook-Book, 1874, page 146. | |
| Housekeeping in Old Virginia (1879) | J^or Sore- Throat |
Carbolic acid, fifteen grains; chlorate potash, thirty grains; rose-water, one and a half ounces; glycerine, one-half ounce. Use as a gargle, three or four times daily. ... From Housekeeping in Old Virginia, 1879, page 494. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jacque Mange |
To two of add one pint of; dissolve it over the fire, and add the rind of two large lemons grated; when it has boiled a little, put in one pint of white wine, then the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 373. | |
| The Picayune Creole Cook Book (1901) | Jambon Frit |
8 Thin Slices of Ham. Slice the ham thin. Heat the frying pan very hot. Lay in the ham in its own fat and fry over a quick fire. Allow an egg to every slice of ham. ... From The Picayune Creole Cook Book, 1901, page 119. | |
| The Woman Suffrage Cook Book (1886) | Jane L. Patterson |
mny Breakfast Cakes. One pint of milk, one cup of white flour, - one cup of Dansville wheat-flour, one egg. Mix smoothly and bake quickly in gem pan, which should be ... From The Woman Suffrage Cook Book, 1886, page 21. | |
| Rumford Complete Cook Book (1908) | January Thaw |
2 cups brown sugar. 1 cup nuts. yz cup milk. Butter size of a walnut. Put sugar and milk in a saucepan and let it dissolve slowly; add butter and let boil until it forms ... From Rumford Complete Cook Book, 1908, page 230. | |
| Mrs. Beeton's Book of Household Management (1861) | Japan Blacking for Boots and Shoes |
Take 8 parts of treacle, i part lamp-black, i part sweet oil, i part gum-arabic, i part isinglass, 32 parts water, i oz. of spirits of wine, and a little ox-gall. Mix ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Japan, and Gunpowder |
From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather than as a nutrient. The nutriment is gained from sugar ... From The Boston Cooking-School Cook Book, 1896, page 61. | |
| Chinese-Japanese Cook Book (1914) | Japanese Style |
Eggs; green cold rice; mushrooms. Break into frying pan half a dozen eggs, stirring lightly with knife. Add quickly, before egg begins to cook, a tablespoonful of ... From Chinese-Japanese Cook Book, 1914, page 100. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jaunb Mange |
1. Dissolve one ounce and a half of isinglass in one pint and a half of water; add to it one pint of white wine, the yolks of eight eggs and the juice of three lemons; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 372. | |
| The Cook's Own Book (1832) | Jaune Mange |
an isinglass in three-quarters of a pint of w'ater till melted; it, then add two Seville oranges, a quarter of a the yolks of four erjgs, lieaten and strained; sugar ... From The Cook's Own Book, 1832, page 146. | |
| La Cuisine Creole (1885) | Jaune Mange |
Break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted; strain it; then add the juice of two large oranges, a gill of white ... From La Cuisine Creole, 1885, page 240. | |
| Mrs. Owen's Illinois Cook Book (1871) | JBggs Plain Soiled |
This being beyond question the most popular way of serving eggs, we must commence by giving it in the approved French method. Get ready a saucepan of boiling water, ... From Mrs. Owen's Illinois Cook Book, 1871, page 122. | |
| Housekeeping in Old Virginia (1879) | JBlackherry Gordial |
Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through ... From Housekeeping in Old Virginia, 1879, page 478. | |
| Housekeeping in Old Virginia (1879) | JBlanc-mange |
Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling ... From Housekeeping in Old Virginia, 1879, page 430. | |
| Housekeeping in Old Virginia (1879) | JBrunswich Stew |
About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart ... From Housekeeping in Old Virginia, 1879, page 220. | |
| The Kansas Home Cook-Book (1874) | Jeff. Williams, St. Joseph |
Take one half pint of fresh buttermilk, one egg, butter the size of an egg, a little salt and The Missouri Valley Life Insurance Co. desires to insure From The Kansas Home Cook-Book, 1874, page 40. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jefferson Cakes |
Four eggs, one cupful of butter, two cupsful of sugar, one cupful of sweet milk, five cupsful of flour, two teaspoonsful of cream of tartar, one teaspoonful of soda in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 272. | |
| The Boston Cooking-School Cook Book (1896) | Jellied "Walnuts |
1^ box gelatine or )^ cup boiling water 1 tablespoon granulated ^ cup sugar gelatine 3^ cup Sherry wine ^ cup cold water }4 cup orange juice 3 tablespoons lemon juice ... From The Boston Cooking-School Cook Book, 1896, page 489. | |
| Gulf City Cook Book (1878) | Jellied Apples |
One pound of apples peeled and cored, one pound of sugar, and a pint of water; make a sirup of the sugar and water, and simmer the apples in it until the3T can be ... From Gulf City Cook Book, 1878, page 185. | |
| The Kansas Home Cook-Book (1874) | Jellied Grapes |
Take one third of a cup of rice, two cups grapes, half a cup -of water, and two; the rice and among the grapes as you place them in a deep dish; pour on the water, cover ... From The Kansas Home Cook-Book, 1874, page 227. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Jellied Prune Ring |
Soak one-third of a pound of prunes over night in cold water. In the morn¬ ing simmer slowly till soft. Stone them and cut in pieces. To the prune juice add enough ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 120. | |
| The Boston Cooking-School Cook Book (1896) | Jellied Prunes |
^ lb. prunes 3^ box gelatine or 2 cups cold water 2}^ tablespoons granulated Boiling water gelatine 3^ cup cold water 1 cup sugar Pick over, wash, and soak prunes for ... From The Boston Cooking-School Cook Book, 1896, page 489. | |
| Foods That Will Win the War and How to Cook Them (1918) | Jellied Prunes |
4 lb. prunes 3 cup corn syrup or } cup 24 cups cold water sugar tablespoons granulated gel2 teaspoons grated lemon atine or orange rind Soak washed and scalded prunes in ... From Foods That Will Win the War and How to Cook Them, 1918, page 72. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Jellied Prunes |
}/z lb prunes 2 c cold water 1 envelope Knox gelatine % c brown sugar 1 tbsp lemon juice or 3^ c left over fruit juice Wash and soak prunes several hrs in the cold ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 38. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jellies and Jams |
Always make jellies in a porcelain kettle if possible, but brass may be used if ecoured very bright and the fruit is removed immediately on taking from the fire. Use the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 158. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Blanc Mange |
then take the yolk of an egg to each small cup, beat them up with the milk, the cups, in a bain-marie or rase of boiling water until the custard become firm. Custard ... From Mrs. Hale's New Cook Book, 1857, page 345. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Blanc Mange |
tom of the stew-pan. Put into it half a stick of vanilla; ©over it down, and let till nearly cold. Beat up the yolks of 5 eggs, mix into them G oz, of pounded sugar, put ... From Mrs. Hale's New Cook Book, 1857, page 351. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Blanc Mange |
small, the very thin rinds of 3 oranges and of 1 lemon, and the whites of 6 eggs with half the shells crushed small. Stir these gently over a clear fire until the head ... From Mrs. Hale's New Cook Book, 1857, page 359. | |
| The Southern Cookbook (1912) | Jellies, Ices or Cakes |
Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half pint very slowly, half an Add in of alum the size of a pea. ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. | |
| The New England Cook Book (1905) | Jellies, Jams, and Preservfs |
with water. When the sirup boils put in the fruit, and leave for fifteen minutes; then put the fruit in jars; boil the sirup until thick; when cooled to milkwarm, pour ... From The New England Cook Book, 1905, page 267. | |
| Mrs. Hale's New Cook Book (1857) | Jellies, Marmaladb |
purpose; till the scum rises, draw it off the fire, and skim It as before; repeat this till quite clear; it is then fit for use. It is by long boiling that the different ... From Mrs. Hale's New Cook Book, 1857, page 365. | |
| Mrs. Hale's New Cook Book (1857) | Jellies.—Simmer |
in a pint of water, ounce and a half of isinglass, the rind of an orange and a.emon, cut thin, and 4 ounces of loaf sugar, the is dissolved; add to it the juice of 2 ... From Mrs. Hale's New Cook Book, 1857, page 361. | |
| Mrs. Hale's New Cook Book (1857) | Jelues, Blanc Mange |
Burnt Cream.—Set over the fire in a pan 8 ounces of sifted it browns, add a quart of cream, and ‘2 ounces of isinglass; boil and stir till the latter is dissolved, when ... From Mrs. Hale's New Cook Book, 1857, page 349. | |
| The Kansas Home Cook-Book (1874) | Jenkins, Lawrence |
Put eight quarts of green sliced tomatoes in a jar with one cup of remain over night: pour off the juice, chop the tomato and add one quart of chopped of one ounce of ... From The Kansas Home Cook-Book, 1874, page 111. | |
| The Creole Cookery Book (1885) | Jenny Linds |
Two Ibs. of sugar, 3 lbs. of flour, 1 Ib. of butter, 7 eggs, nutmeg and orange peel to the taste. From The Creole Cookery Book, 1885, page 150. | |
| The Jewish Manual (1846) | Jerusalem Artichokes Fried |
Cut in slices after parboiling them, dip in batter, and fry. STEWED RED CABBAGE, Clean and remove the outer leaves, slice it as thinly as possible, put it-in a saucepan ... From The Jewish Manual, 1846, page 125. | |
| The International Cook Book (1906) | Jerusalem Artichokes, Rissole |
WEDNESDAY, FOURTH WEEK OF JULY 639 2139. MUTTON KIDNEYS, TURBIGO Carefully skin twelve very fresh mutton kidneys, then cut in onethird-inch-thick slices. Cut also six ... From The International Cook Book, 1906, page 656. | |
| The Boston Cooking-School Cook Book (1896) | JeUy RoU |
8 eggs 1 teaspoon baking powder % tablespoon milk 1 cup flour 1 tablespoon melted butter Beat ^g% until light, add sugar gradually, milk, floui mixed and sifted with ... From The Boston Cooking-School Cook Book, 1896, page 585. | |
| Housekeeping in Old Virginia (1879) | Jjima Heans |
Shell and lay in cold water. Boil thoroughly, and then steW a little with butter, pepper, salt, and cream. — Mrs, H. 24() succotash — to boil ikish potatoes. From Housekeeping in Old Virginia, 1879, page 253. | |
| The Cook's Own Book (1832) | Jkj.lv, Apple |
(1) Pare, core, and cut thirteen good apples into small bits; as cut, throw into two l>il tlicm in this, with the of a die substance i.- extracted, and nearly half the ... From The Cook's Own Book, 1832, page 147. | |
| Mrs. Owen's Illinois Cook Book (1871) | JKod Grod, |
It is made of fruit arrowroot and Three pounds and a half of currant juice, Three pints of water, A good quantity of sugar, A flavoring of almond or cinnamon, one ounce ... From Mrs. Owen's Illinois Cook Book, 1871, page 303. | |
| Housekeeping in Old Virginia (1879) | JLemon SJierhet |
Two quarts water, four large lemons, one pound and a half sugar, whites of six eggs. Rub some lumps of sugar on the rind of the lemons. Powder some of the sugar, beat it ... From Housekeeping in Old Virginia, 1879, page 447. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Jlri> XXUlliliO |
lt>0 spoonfuls of the butter. Mix thoroughly, and form into balls about the size of an egg. Have the yolks of three eggs beaten, and use to the Fry a brown, in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 169. | |
| The White House Cook Book (1887) | Jockey Club Bouquet |
Mix one pint extract of rose, one pint extract of tuberose, half a pint of extract of cassia, four ounces extract of jasmine, and three ounces tincture of civet. Filter the mixture. From The White House Cook Book, 1887, page 619. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Jolly Boys |
1 pint of rye meal 2 large teaspoonfuls of bakYZ cup of Indian meal ing-powder or one teaof of 2 tablespoonfuls of molasses tartar, and a half-teaspoonful of soda i cup ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 356. | |
| The Corn Cook Book (1918) | Jolly Joe |
2 cups corn meal 2 cups sour milk hot 1 cup N. O. Mix and and add sour milk, beat thoroughly, then add in hot mold, closely and steam six hours. Two-thirds of a cup of ... From The Corn Cook Book, 1918, page 23. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Josephine Cakes |
Two tablespoonsful of sugar, one nutmeg grated, a little lemon-peel, three tablespoonsful of butter, two tablespoonsful of cream, two cupsful of milk, four cupsful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 226. | |
| Mrs. Owen's Illinois Cook Book (1871) | JPicMed Mangoes |
Select young nutmeg melons, not too large, cut them in the side; make a strong brine and let them stay nine days, or longer as required. you are take them out, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 313. | |
| Housekeeping in Old Virginia (1879) | JRaspherry Vinegar |
Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. ... From Housekeeping in Old Virginia, 1879, page 481. | |
| Housekeeping in Old Virginia (1879) | JSlanc-mange |
Pour two tablespoonfuls cold water on one ounce gelatine to soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the ... From Housekeeping in Old Virginia, 1879, page 430. | |
| Housekeeping in Old Virginia (1879) | JSrandy Peaches |
Put the peaches (a few at a time) in boiling lye. Let them remain five minutes, to loosen the fur. Then take them out and wipe perfectly clean and white. Then drop them ... From Housekeeping in Old Virginia, 1879, page 458. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Jtrst How |
ball in either a cylinder or pyramid; when all are perfect and uniform, dip in egg, then in crumbs. How to prepare Sweetbreads Soak in cold water from the time they come ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 39. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Juice and the rind of a |
Beat the butter and sugar to a cream, then add the yolks, and beat the whole very, very light; add the vanilla, lemon and the to a stiff froth, add them and the milk ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 508. | |
| Ryzon Baking Book (1916) | Juice of |
I lemon. (2 Cold water. Sift flour, Ryzon, salt and spices onto a baking board. Make a hollow in center, put in shortening, broken into small pieces, and incorporate ... From Ryzon Baking Book, 1916, page 62. | |
| The Cook's Own Book (1832) | Juice of Fresh Fruit Iced |
Press through a sieve the juice of a pint of currants or raspberries, add to it four or five ounces of pounded loaf sugar, a little lemon juice, and a pint of cream. It ... From The Cook's Own Book, 1832, page 150. | |
| The Picayune Creole Cook Book (1901) | Juice of Lemon. Powdered Sugar |
Cut the boiled sweet potatoes into slender round;lices, and steep them for a half hour in a little milk. Then make a light batter, to which you will have added a ... From The Picayune Creole Cook Book, 1901, page 236. | |
| The White House Cook Book (1887) | Jujube Paste |
Two CUPFULS of sugar, one-quarter of a pound of gum arabic, one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand, until ... From The White House Cook Book, 1887, page 494. | |
| The Picayune Creole Cook Book (1901) | July through October. The Reed |
Birds, or Ortolans, are the terror of TS the rice planters of Louisiana. They peck at the rice and spoil the growth, and are, consequently, shot in this season, when the ... From The Picayune Creole Cook Book, 1901, page 155. | |
| The Cook's Own Book (1832) | Juniper Berries, Ices of |
Infuse some juniper in warm or take about a handful of the berries, and boil them a moment a pint half a pound of sugar, and a bit of cinnamon, and sifc them through a ... From The Cook's Own Book, 1832, page 328. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Juxnberlie A Creole Dish |
one and cut it up, separating every joint, and adding to it one of cleanly-washed rice. about half a dozen large tomatoes, scalding them and taking the skins off with a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. | |
| The Cook's Own Book (1832) | Jy the |
yolks and whiles of two with the \olks:i t:ib:e-s|xxmful;im) a hull" of link' suipir;iiid wine, half a in-:;o'jd milk; add ihe whites, and fry it in a broad saucepan, w ith From The Cook's Own Book, 1832, page 179. | |
| The Cook's Own Book (1832) | K< )s Es, Candied |
Crisp two handfills of rose-lcau-s boil them tu fort toitffle, then lake the pan from the fire, pour it on a sieve, let tlie sirup run from the leaves, nibbing the ... From The Cook's Own Book, 1832, page 339. | |
| Aunt Babette's Cook Book (1889) | Kaese Kraepfli |
Make a dough of one or two eggs, with a tablespoonful of water; add a pinch of salt; work this just as you would noodle dough, quite stiff. Sift the flour in a bowl, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 224. | |
| The National Cookery Book (1876) | Kale Cannon |
Take equal quantities of boiled cabbage and potatoes; chop the cabbage fine and mash the potatoes. Boil with the cabbage one large onion, and mash it fine. Mix these ... From The National Cookery Book, 1876, page 167. | |
| The Kansas Home Cook-Book (1874) | Kansas Flome |
oranges; slice, and cut the into small pieces with a sharp knife; to these add lemon chopped fine, without the peel, in the proportion of half a lemon to six oranges; ... From The Kansas Home Cook-Book, 1874, page 222. | |
| Presbyterian Cook Book (1873) | Kate P. Brown |
Cut the corn from the cobs; boil the cobs ten or; then take them out and put the corn into the same it is tender, put in some milk; season with butter, pepper and Just ... From Presbyterian Cook Book, 1873, page 48. | |
| Aunt Babette's Cook Book (1889) | Kaw Fruit Desserts |
ALWAYS select the best fruit, as it is the cheapest, and requires less sugar, and where every berry is perfect there is no waste. Never wash strawberries, as it injures ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 477. | |
| The Appledore Cook Book (1872) | Keep a |
large, tin pan or wooden bowl fultof sifted flour, and always keep the flour covered Have two quarts, one for diy, and the other for liquid measuring. The old beer ... From The Appledore Cook Book, 1872, page 76. | |
| Common Sense in the Household (1871) | Keep in |
cold water imtil you send to the table. Serve in a celery glass, and let each guest dip in salt for himself. From Common Sense in the Household, 1871, page 246. | |
| The Southern Cookbook (1912) | Keep Long |
Dry one pound of flour, and mix with six ounces of butter to a cream, and add to three eggs well beaten, half a pound From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. | |
| Directions for Cookery, in Its Various Branches (1837) | Keep the mixture in a |
bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble. All vegetables should be well ... From Directions for Cookery, in Its Various Branches, 1837, page 184. | |
| Directions for Cookery, in Its Various Branches (1837) | KEEPING MUSTARD.—Dissolve |
three ounces of in a quart of boiling vinegar, and pour it hot upon two ounces of scraped horseradish. Cover the jar closely and let it stand twenty-four hours. Strain ... From Directions for Cookery, in Its Various Branches, 1837, page 183. | |
| The Kansas Home Cook-Book (1874) | Keith, White Cloud |
One pint sour milk or buttermilk, one half teaspoon soda, two cups sugar. Do not make the dough Flavor with nutmeg. From The Kansas Home Cook-Book, 1874, page 168. | |
| The National Cookery Book (1876) | Kentucky Black Ry Cordiai |
W pi t ) the a kettle with just en o \ mi I { vhen sot ~ id put them in a fi lb ti rain f juice add one-half pound of wl r; el \ ft an egg, and stra lo \ From The National Cookery Book, 1876, page 301. | |
| The Cook's Own Book (1832) | Kerry Butter Milk |
Put six of butter-milk it place, and let the wliey drip from it lor two or three days; when it is rather thick, put it into a brain, sweeten it with pounded loaf sugar, ... From The Cook's Own Book, 1832, page 151. | |
| The Cook's Own Book (1832) | kf.. Daii'iiine |
Beat separately the whites and yolks of twenty eggs; to the yolks add a pound of pounded^ am!.-ifted loaf sugar, the grated peel of one lemon, and two or three ... From The Cook's Own Book, 1832, page 81. | |
| The International Cook Book (1906) | Kiimmel Cakes |
1689. SHIRRED EGGS, COSTA RICA Peel and press three very sound bananas through a wire sieve into a small saucepan, adding a half gill milk and one gill cream, juice of a ... From The International Cook Book, 1906, page 514. | |
| The Kansas Home Cook-Book (1874) | Kingsbury, Wyandotte |
Boil one or two chickens in enough water to cook tender. Take them out when done, remove all the bones, mincing the meat very fine, season with salt, pepper and butter, For the Bath, From The Kansas Home Cook-Book, 1874, page 80. | |
| The Dixie Cook-Book (1883) | Kiss Puppine |
. Boil one quart sweet milk in custard-kettle, stir into it four heaping tablespoons sugar and four table-spoons corn starch, dissolved in a little cold water or milk, ... From The Dixie Cook-Book, 1883, page 236. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Kitchen Fuknisiiing |
G7 One smaller dredger for salt. One, still smaller, for pepper. One boning knife. One French cook' s knife. One butcher’s knife. One large fork. Two case-knives and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 71. | |
| The White House Cook Book (1887) | Kitchen Pepper |
Mix one ounce of ground ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonf ul of ground cloves, and six ounces of salt. Keep ... From The White House Cook Book, 1887, page 187. | |
| The Southern Cookbook (1912) | Kitchen Pepper |
Mix in the finest powder, one ounce of ginger, of cinnamon, nutmeg, and Jamaica pepper, half an ounce of each; ten cloves, and six ounces of salt. Keep it in a It is an ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. | |
| The Epicurean (1894) | Kitchen Utensils |
WHIPS OE WHISKS USED TOE KITCHEN AND PASTEY (Fouets de Cuisine et de patisserie), Whips or whisks are made of wicker or tinned wire, several of them should be kept on ... From The Epicurean, 1894, page 247. | |
| Mrs. Hale's New Cook Book (1857) | Kitchiner's |
receipt.—Break in a basin; beat them up with a little nutmeg and salt; then put ounces of flour, and a little milk; beat it of a then add by degrees as much milk as make ... From Mrs. Hale's New Cook Book, 1857, page 339. | |
| The Epicurean (1894) | Kitohelsr Utelsrsils |
STEAM KETTLE WITH DOUBLE JACKET (Marmite k Vapevtr avec Double Fond, Fig. 129. A steam double bottom kettle either having a ball in the center or else a winding pipe. In ... From The Epicurean, 1894, page 243. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Knickerbocker Figs |
<2 lb. washed figs 2 tablespoons sugar Maraschino cherries i teaspoon lemon juice Pecan nut meats yi cup sherry wine Stuff figs with cherries and nut meats, allowing two ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 84. | |
| Mrs. Hale's New Cook Book (1857) | Knuckle of |
Veal with Rice or Green Peas.—Pour over » small knuckle of veal rather more than sufficient water to cover it; bring it slowly to a boil; take off all the scum with ... From Mrs. Hale's New Cook Book, 1857, page 135. | |
| Aunt Babette's Cook Book (1889) | Kraut Strudel |
Prepare the cabbage the day previous. Cut or chop the cabbage very fine, and stew in fat until very tender, salt and pepper to taste. Cut up half an onion in the fat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 302. | |
| Bohemian-American Cook Book (1915) | Kukuiné Masy |
Husk young sweet corn, clean off all the silk, but leave the inside husks. in boiling salted water, to which you may add a bit of sugar. Boil until tender, off the ... From Bohemian-American Cook Book, 1915, page 169. | |
| The Boston Cooking-School Cook Book (1896) | Kut Bars |
2 tablespoons brown y^ cup fiour sugar % teaspoon salt ^ cup butter 2 tablespoons English walnut ^ cup boiling water meat, finely chopped y^ cup brown sugar Halves of ... From The Boston Cooking-School Cook Book, 1896, page 575. | |
| Boston School Kitchen Text-Book (1887) | L What |
is the meaning of * broil " ? 2. How does the degree of heat in compare other forms of cooking ? 3. How do we avoid burning food when broiling it ? 4. How should meat be ... From Boston School Kitchen Text-Book, 1887, page 158. | |
| The Cook's Own Book (1832) | L'oose |
it may be ornamented or covered with cold jelly made as: for hours in four quarts of water the bones of the yyise, with three nicely cleaned calf's feet, cold take oft' ... From The Cook's Own Book, 1832, page 111. | |
| The Kansas Home Cook-Book (1874) | L. Alden, Wyandotte |
or one quart of flour, a four heaping teaspoonsful of Gillett's baking powder. Mix well in the flour; wet up with sweet milk just stiff enough to but do not cut with a ... From The Kansas Home Cook-Book, 1874, page 26. | |
| Presbyterian Cook Book (1873) | L. Brown |
Cut up ripe tomatoes; soft and strain; put them on again and boil half down. to every three and a half gallons of juice put twelve tablespoonsful of salt; six of ... From Presbyterian Cook Book, 1873, page 43. | |
| The Kansas Home Cook-Book (1874) | L. Johnson |
and lay in cold water potatoes of a \ uniform size— about the size of a hen's egg are the Have hot in a kettle enough lard or beef dripping to cover them, wipe the ... From The Kansas Home Cook-Book, 1874, page 90. | |
| Presbyterian Cook Book (1873) | L. Moore |
One cup of butter; two and one cups of flour; five eggs, beaten separately; three quarters of a cup of milk; one tartar, and half a teaspoonful of soda. Flavor with lemon. From Presbyterian Cook Book, 1873, page 114. | |
| The Epicurean (1894) | L^st Ce^tuhy Ta.bi.es |
Following will be found several plates taken from works of the last century. I have thought them sufficiently interesting to publish and even to have them made use of, ... From The Epicurean, 1894, page 900. | |
| The Picayune Creole Cook Book (1901) | La Baccamité Bouillie |
1 Pint of Hominy. 2 Quarts of Water. Salt to Taste. Hominy should always be soaked over night in cold water. Wash the hominy, and put it in two quarts of water to soak. ... From The Picayune Creole Cook Book, 1901, page 193. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Bechamel |
i pair of sweetbreads gill of white stock gill of cream 2 dashes of white pepper the sweetbreads as directed. the fibrous skin and fat and pick into small Put in to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 154. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Flamande |
Take off the outer leaves of a hard head of red cabbage and cut it in quarters. Scald, drain, and chop fine. Put it stewing-pan a of one onion, one bay leaf, two cloves, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 284. | |
| The Picayune Creole Cook Book (1901) | La Viande Frite |
Frying among the Creoles is done in several ways. The first and the method most generally adopted in households is to put a tablespoonful of lard or an ounce, as the ... From The Picayune Creole Cook Book, 1901, page 90. | |
| Rumford Complete Cook Book (1908) | Lady Baltimore |
1 cup chopped raisins. 1 cup chopped nuts. the sugar and water five minutes, pour the boiling syrup over the whites of the eggs which have been beaten till stiff, and ... From Rumford Complete Cook Book, 1908, page 174. | |
| Gulf City Cook Book (1878) | Lady-fingers |
One pound of sugar, one pound two ounces of flour; to suit the taste; sixteen eggs—beat yelks and sugar together, and beat the whites to a stiff froth; stir in flour ... From Gulf City Cook Book, 1878, page 134. | |
| The New England Cook Book (1905) | Lady-fingers, No |
2.—Rub half a pound of pound of flour; to this add half a pound of sugar, the juice and grated rind of one large lemon, and, lastly, three eggs, the whites and yelks ... From The New England Cook Book, 1905, page 242. | |
| The Epicurean (1894) | Laege Pieces |
(3590\ BACCHUS (Bacchus). Bacchus represents wine and is the companion piece to the well, representing water. Molds oan be purchased already made for these ices. ... From The Epicurean, 1894, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lambs’ Tongues, Stewed |
» Six tongues, three heaping table-spoonfuls of butter, one large onion, two slices of carrot, three slices of white turnip, three table-spoonfuls of flour, one of salt, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 171. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lams Cuops |
Trim neatly, broil over a clear fire, season with pepper and salt, and serve with green pease. The chops may be arranged on the platter in the form of an oval with the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Dixie Cook-Book (1883) | Lams STeEwep with PEAasE |
Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and Jet stew until the meat is tender, ... From The Dixie Cook-Book, 1883, page 204. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lams Stewed with Pease |
Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and let stew until the meat is tender, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Creole Cookery Book (1885) | Lapland Cakes |
Beat 5 eggs very light with 1 pint of new cream; then beat in well 14 pints of flour; bake in tins or cups ona quick fire. From The Creole Cookery Book, 1885, page 117. | |
| Boston School Kitchen Text-Book (1887) | Lard and |
dripping may be used, and as they often contain water tliey should be heated until all the water is evaporated. So long as there is water in them they can be made no ... From Boston School Kitchen Text-Book, 1887, page 178. | |
| The Picayune Creole Cook Book (1901) | Lard Sufficient to Lard Thoroughly |
1 Small Onion. 1 Bay Leaf. 4 Cloves, if Desired. 1 Tablespoonful of Glace. (See Recipe.) Trim the filet nicely, removing the outer muscular skin. Lard the filet well, ... From The Picayune Creole Cook Book, 1901, page 87. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lard the |
and legs. Run a small skewer into the legs and through the Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 157. | |
| Common Sense in the Household (1871) | Larded Eabbit |
Cut off the head and divide the body into joints. with slips of fat pork; put into a clean hot frying-pan ana fry until half done. Have ready some strained gi'avy made ... From Common Sense in the Household, 1871, page 171. | |
| Mrs. Hale's New Cook Book (1857) | Larding Needle |
The same, with Lardoon inserted. beated and placed over some articles, to brown tnem after they aie dished. The kitchen fire-shovel, if made red hot, answer the same ... From Mrs. Hale's New Cook Book, 1857, page 109. | |
| Mrs. Hale's New Cook Book (1857) | Larding the |
fillet or thick part is a great improvement. Or, stew it with rice, small onions, and peppercorns. Or:—Take the best end of a small neck; cut the bones short, but leave ... From Mrs. Hale's New Cook Book, 1857, page 140. | |
| Larkin Housewives' Cook Book (1915) | Larein Kitchen |
Coffee without Egg Allow two tablespoons of coffee for each cup. Scald the coffeepot. Pour boiling water on the coffee and boil five minutes. •Set it back where it will ... From Larkin Housewives' Cook Book, 1915, page 124. | |
| The Cook's Own Book (1832) | Large Sweet |
proportions of sugar and of fruit; with a penknife slit the gooseberries on one side, and take out all the seeds; put. them into a preserving pan with scald them; pour ... From The Cook's Own Book, 1832, page 200. | |
| The Cook's Own Book (1832) | Large Whitk |
Wash, pare, and throw them into cold water; put them on in boiling water with a sill, and boil them from two hours to Iwo and a half, drain them in a cullender, pul them ... From The Cook's Own Book, 1832, page 274. | |
| The Picayune Creole Cook Book (1901) | Large, Fine Pears |
1 Pound of Sugar. The Juice of a Lemon. Scrape the pears spirally from head to stalk with a tapering tin cutter, to take out the cores. Then put the sugar and one-half ... From The Picayune Creole Cook Book, 1901, page 260. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Large-mouthed |
jars, with porcelain-lined or glass tops only, should be filling and screwing on the tops, stand the in a warm kitchen, where the air not strike them, over In the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 533. | |
| Larkin Housewives' Cook Book (1915) | Larkin Evaporated |
Milk may be used). Stir until boiling, add to lentil mixture. Mix thoroughly, cool, shape, dip in egg and crumbs and fry in Larldn Cooking Oil. Drain on soft paper. From Larkin Housewives' Cook Book, 1915, page 39. | |
| Larkin Housewives' Cook Book (1915) | Larkin Graham |
two tablespoons Larkin Sugar, one egg beaten light and one cup in one-half cup chopped dates and ground walnut meats. Bake in gem pans in a hot oven. From Larkin Housewives' Cook Book, 1915, page 63. | |
| Larkin Housewives' Cook Book (1915) | Larkin Maple Syrup |
When quite cold add one pint cream; one tablespoon vanilla extract and one cup hickory or walnut meats finely chopped or put through food-chopper. The nuts are not ... From Larkin Housewives' Cook Book, 1915, page 99. | |
| Larkin Housewives' Cook Book (1915) | Larkin Vanilla |
Mix sugar and flour together, add the water gradually and stir over the fire until thick. Add the egg yolks and butter, then vanilla. Fill baked crust, beat the whites ... From Larkin Housewives' Cook Book, 1915, page 106. | |
| Larkin Housewives' Cook Book (1915) | Larkin White Pepper |
Add one cup Larkin Evaporated Milk; mix slowly add Mix well and it is ready for use. From Larkin Housewives' Cook Book, 1915, page 47. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Lastly, the |
Mix all well together with a knife. Flour your paste-board, put the lump of dough on it, and knead it very hard. Then cut the dough in small pieces, and knead them ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. | |
| The Cook's Own Book (1832) | Lavender Drops |
a bottle with the blossoms of lavender, and pour on it as much brandy as it will contain; let it stand ten days, then strain it, and add of nutmeg bruised, cloves, mace, ... From The Cook's Own Book, 1832, page 154. | |
| The Jewish Manual (1846) | Lavender Water |
Take three drachms of English oil of lavender, spirits of wine one pint; shake ina quart bottle, then add one ounce of orange flower-water, one ounce of rose-water, and ... From The Jewish Manual, 1846, page 231. | |
| The White House Cook Book (1887) | Lavender Water |
OIL of lavender two ounces, orris root half an ounce, spirits of wine one pint. Mix and keep two or three weeks. It may then be strained through two thicknesses of ... From The White House Cook Book, 1887, page 619. | |
| Boston School Kitchen Text-Book (1887) | Lay a |
plate, right side up, for each person, one plate at eacli end, and those at the sides opposite each At breakfast and dinner, or when hot plates are needed, place tliem ... From Boston School Kitchen Text-Book, 1887, page 249. | |
| The New England Cook Book (1905) | Lay in |
the baking-pan, and pour six or seven of butter-and-water over it. Turn another pan over all, and steam in a moderate oveo THE HOUSEIVIFE'S LIBRARY, from three-quarters ... From The New England Cook Book, 1905, page 63. | |
| The New England Cook Book (1905) | Lay the |
pieces of apple in a glass boil down the sirup, and when slightly cool, pour over the apples. Apple Moat.—Pare, slice, and stew six large in as much water as will cover ... From The New England Cook Book, 1905, page 252. | |
| The Picayune Creole Cook Book (1901) | Le Boutllt?” |
The Creoles long ago discovered, or, rather, brought over with them from the mother country, France, the delightful possibilities for a good entree that lurked within ... From The Picayune Creole Cook Book, 1901, page 41. | |
| The Picayune Creole Cook Book (1901) | Le Petit Boulet |
Keep the sugar boiling. Dip the finger into iced water and then into the boiling sugar and immediately into the water again. If the sugar has enough consistency to form ... From The Picayune Creole Cook Book, 1901, page 356. | |
| The Picayune Creole Cook Book (1901) | Le Petit Lissé |
Dip the forefinger into iced water, and then into the boiling sugar, and instantly again into the iced water, to prevent burning the finger. Then pinch the index finger ... From The Picayune Creole Cook Book, 1901, page 356. | |
| Presbyterian Cook Book (1873) | Leave the |
hams in this liquor for five weeks; then take them out and wash off with warm water. Have ready plenty of ground black pepper and rub the whole ham well with it, ... From Presbyterian Cook Book, 1873, page 167. | |
| Housekeeping in Old Virginia (1879) | Lebanon Stew |
Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it ... From Housekeeping in Old Virginia, 1879, page 154. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ledge of the Akt |
[11] CO. 486 HANOVEE STREET, BOSTON For the filling beat the yolks of two eggs; add one tablespoonful and a half of cornstarch, threequarters of a cupful of milk and a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 17. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ledge Op the Aet |
m CO. 486 HANOVER STREET, BOSTON of butter with one cupful of, sugar; add the beaten yolks of six eggs, half a cupful of water, two cupfuls and a^ half of flour sifted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 13. | |
| Mrs. Beeton's Book of Household Management (1861) | Legumes Verts |
Ingredients. — 2| pints of stock or water, % a pint of cream or milk, 1 Ib. of spinach, £ of a pint of shelled peas, i onion (sliced), a little green mint, a ... From Mrs. Beeton's Book of Household Management, 1861, page 243. | |
| The Cook's Own Book (1832) | Lemon Brandy |
of brandy being put into an earthen jar that is fitted with a cover, a pound and three-quarters of fine loaf sugar, the parings of six lemons, and the juice of twelve, ... From The Cook's Own Book, 1832, page 154. | |
| The Cook's Own Book (1832) | Lemon Brandy |
Put the peel of two lemons a bottle let it stand for four and twenty hours, then strain it; Iwil two ounces of loaf sugar in a quarter of a pint of water; then skim, and ... From The Cook's Own Book, 1832, page 328. | |
| The White House Cook Book (1887) | LEMON BRANDY. |
WHEN you use lemons for punch or lemonade, do not throw away the peels but cut them in small pieces— the thin yellow outside (the thick part is not good)— and put them ... From The White House Cook Book, 1887, page 462. | |
| The Dixie Cook-Book (1883) | Lemon ButrTer |
Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, place in a pan set in a kettle of hot ... From The Dixie Cook-Book, 1883, page 254. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Butter |
i pound of powdered sugar Yolks of six eggs Rind of one and juice of two lemons Beat the yolks of the eggs, sugar, and butter together until add the Pour this into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 563. | |
| The Cook's Own Book (1832) | Lemon Cakes |
lemons as you think proper, they must have good rinds, and in waters, and have lost bitterness; put them in a napkin to fry; with a knife take all the skins and seeds ... From The Cook's Own Book, 1832, page 328. | |
| Presbyterian Cook Book (1873) | Lemon Ceeam |
Take one lemon, and grate it up fine; one cup of sugar; three-fourths of a cup of water; one cup of butter, and three the lemon, sugar, butter, and water, and put them ... From Presbyterian Cook Book, 1873, page 91. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lemon Cheesecake |
Three ounces of butter, half a pound of loaf sugar, three eggs, leaving out the whites of two, the grated rind and of one large lemon; it till the sugar is dissolved and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 299. | |
| The Cook's Own Book (1832) | Lemon Cheesecakes |
the peel of two large lemons till they are quite tender, and then pound it well in a mortar, LEM I. KM with four or five of tin: yolks of six eg<{s, Imlf a |H>iiud of ... From The Cook's Own Book, 1832, page 154. | |
| The Cook's Own Book (1832) | Lemon Conserve |
Grate the rind of a lemon on a piece of sugar (about a scrape off the surface of the as the lemon adheres to it, until you have rasped the whole of die rind; squeeze ... From The Cook's Own Book, 1832, page 328. | |
| The Cook's Own Book (1832) | Lemon Conserve, White |
a pound of tlie finest sugar, it it of one lemon at different times, stirring continually; LOB LOB it will make the sugar as white ad milk if properly done; take care ... From The Cook's Own Book, 1832, page 156. | |
| Housekeeping in Old Virginia (1879) | Lemon Conserves |
"Wash and dry ten lemons. Pare the yellow rind off clear of the white, and beat it in a mortar with double its weight of sugar. Pack closely in a jar and cover with part of the sugar. From Housekeeping in Old Virginia, 1879, page 462. | |
| American Cookery (1796) | Lemon Cre |
Take the juice of four large lemons, half a pint of water, a pound of double refined fugar beaten fine, the whites of feven eggs and the yolk of one beaten very well; ... From American Cookery, 1796, page 36. | |
| The Dixie Cook-Book (1883) | Lemon Cusrarp |
Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it ... From The Dixie Cook-Book, 1883, page 114. | |
| The Southern Cookbook (1912) | Lemon Custards |
the yolks of eight eggs till they are as white as tothem of boiling water, the rinds of two lemons grated, and the juice sweetened to your Stir it on the fire till thick ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 61. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Custarp |
Beat two yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it ... From Buckeye Cookery and Practical Housekeeping, 1877, page 94. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lemon Drops |
large lemons a of double-refined scrape the sugar into a plate, add half a teaspoonful of flour, mix beat into a light paste with the white of an egg; it upon white ... From Mrs. Owen's Illinois Cook Book, 1871, page 266. | |
| La Cuisine Creole (1885) | Lemon Drops |
Upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup. Drop this in plates, and put in a ... From La Cuisine Creole, 1885, page 248. | |
| The White House Cook Book (1887) | Lemon Drops |
UPON a eoffeecupful of finely powdered sugar pour just enough lemon juice to dissolve it, and boil it to the consistency of thick syrup, and so that it appears brittle ... From The White House Cook Book, 1887, page 491. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Filling |
1 cup sugar >^ cup lemon juice 2)^ tablespoons flour 1 egg Grated riud 2 lemons 1 teaspoon butter Mix sugar and flour, add grated rind, lemon juice, and egg slightly ... From The Boston Cooking-School Cook Book, 1896, page 605. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Lemon Flavor for Ices |
~ Rub some lumps of sugar over the outside of three good lemons, until you extract the essence. Squeeze the juice, strain it, and add as much sugar as the, juice will ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 127. | |
| Housekeeping in Old Virginia (1879) | Lemon Froth |
Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two. Add the juice of six lemons and the ... From Housekeeping in Old Virginia, 1879, page 435. | |
| The Dixie Cook-Book (1883) | Lemon FRrirrers |
One-fourth pound of eggs, one-half pound flour, one-fourth pound sugar (pulverized); beat the yolks well, add the flour and enough fresh milk to make a stiff batter ... From The Dixie Cook-Book, 1883, page 54. | |
| The White House Cook Book (1887) | Lemon Honey |
ONE coffeecupful of white sugar, the grated rind and juice of one large lemon, the yolks of three eggs and the white of one, a tablespoonful of butter.. Put into a basin ... From The White House Cook Book, 1887, page 394. | |
| The Southern Cookbook (1912) | Lemon Honeycomb |
Sweeten the juice of a lemon to your taste, and put it in the dish that you serve in. Mix the white of an egg that is of rich cream, and a little sugar; whisk it, and as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 69. | |
| Larkin Housewives' Cook Book (1915) | Lemon Icing |
Put one and one-half tablespoons butter into a, basin, melt over hot water, add one tablespoon cream or evaporated milk, one-half teaspoon lemon extract and sufficient ... From Larkin Housewives' Cook Book, 1915, page 81. | |
| The Dixie Cook-Book (1883) | Lemon Ics |
To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has been allowed to stand until highly flavored. When ... From The Dixie Cook-Book, 1883, page 183. | |
| Aunt Babette's Cook Book (1889) | Lemon Loe-ceeam |
Grate the peel of two lemons into a pound of pulverized sugar; put the sugar into a quart of cream and boil; beat the yelks of eight eggs light and add gradually to the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. | |
| The Southern Cookbook (1912) | Lemon Mincepies |
Squeeze a large lemon: boil the outside till tender enough to beat and mash: add to it three large apples chopped, four of suet, half a pound of currants, and four ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 199. | |
| The Kansas Home Cook-Book (1874) | Lemon Paste |
of a cup of water, one lemon. Dissolve sugar in water, then throw in grated lemon and let it come to a boil, and put in two tablespoons of corn From The Kansas Home Cook-Book, 1874, page 159. | |
| The Cook's Own Book (1832) | Lemon Peel Sirup |
OF. five ounces of fresh lemon-peel, put it ylass cuciirhite, has heated; pour on them txvo pounds of nearly Ixiilini; xvater; the and place hot ashes for txvelvc hours; ... From The Cook's Own Book, 1832, page 329. | |
| The Cook's Own Book (1832) | Lemon Posset |
the jnice of two lemons into a China bowl, or dish, that will hold a quart; it like sirup, add a little brandy; boil one bit of orange-peel; take out the peel; when ... From The Cook's Own Book, 1832, page 156. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Pr |
Four eggs, one and a half cups sugar, two-thirds cup water, two tablespoons flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a long time and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 192. | |
| The Dixie Cook-Book (1883) | Lemon Pr |
Four eggs, one and a half cups sugar, two-thirds cups water, two table-spoons flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a long time and ... From The Dixie Cook-Book, 1883, page 222. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Pre |
A cup white sugar, a lemon, tablespoon corn starch, two eggs, yolks and whites beaten separately, tea-spoon butter, cup boiling water; beat corn starch with yolks of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lemon Puddiag |
Take four ounces of butter, rnelt and pour it on four of powdered loaf sugar; add the juice of a large lemon with the rind, grated, and the yelks of six Line the dish ... From Mrs. Owen's Illinois Cook Book, 1871, page 269. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Queens |
^ lb. butter Yolks 4 eggs % lb. sugar 5 ozs. flour Grated rind 1 lemon ^ teaspoon salt % tablespoon lemon juice 3^ teaspoon soda (scant) Cream the butter, add sugar ... From The Boston Cooking-School Cook Book, 1896, page 599. | |
| The Boston Cooking-School Cook Book (1896) | Lemon SoufH^ |
Yolks 4 eggs 1 cup sugar Grated rind and juice 1 lemon Whites 4 eggs Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon ... From The Boston Cooking-School Cook Book, 1896, page 464. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Syaur |
Take the juice of twelve lemons, grate the rind of aix in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite ... From Buckeye Cookery and Practical Housekeeping, 1877, page 123. | |
| The Cook's Own Book (1832) | Lemon Syllabubs |
of cream, a pint of white wine, the of two lemons grated, and the juice; sugar according to; let it stand some time; mill or whip it, lay the froth on a sieve; put the ... From The Cook's Own Book, 1832, page 156. | |
| Presbyterian Cook Book (1873) | Lemon Syrup |
To every pint of strained juice, add one pound and one quater of sugar. Let it simmer until it becomes clear; when cold, bottle and cork tightly. From Presbyterian Cook Book, 1873, page 152. | |
| The Dixie Cook-Book (1883) | Lemon Syrup |
Take the juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite ... From The Dixie Cook-Book, 1883, page 148. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lemon Syrup |
1 cup sugar. 1 teaspoonful butter. 44 cup water.; 1 tablespoonful lemon juice. ~ Boil the sugar with the water until it thickens slightly. o> Add the butter and lemon ... From Mrs. Lincoln's Boston Cook Book, 1884, page 122. | |
| The White House Cook Book (1887) | Lemon Syrup |
TAKE the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar and make a thick syrup. When it is quite cool, ... From The White House Cook Book, 1887, page 507. | |
| The Italian Cook Book (1919) | Lemon Syrup |
(Sciroppo di limone) Three big lemons. One and a half pound of sugar. A tumbler of water. Skin the lemons, removing the internal pulp without squeezing it and taking off ... From The Italian Cook Book: The Art of Eating Well, 1919, page 152. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lemon Syrup, |
When you have lemons that are likely to spoil or dry up, take the insides which are yet sound, squeeze out the juice, and to each pint put a pound and a half and for a ... From Mrs. Owen's Illinois Cook Book, 1871, page 351. | |
| The White House Cook Book (1887) | Lemon Tartlets. No. L |
PUT a quart of milk into a saucepan over the fire. When it comes to the boiling point put into it the following mixture: Into a bowl put a heaping tablespoonful of ... From The White House Cook Book, 1887, page 373. | |
| The Picayune Creole Cook Book (1901) | Lemon to Garnish |
Prepare the Papabottes as indicated in the above recipe. Rub with salt and pepper and melted butter; put a truffie or two into each Papabotte, if you can afford it, and ... From The Picayune Creole Cook Book, 1901, page 148. | |
| Presbyterian Cook Book (1873) | Lemon Tuknoyepvs |
Mrs. D. A. Bradford, Four dessertspoonsful of flour; one of powdered; the rind of one lemon; two ounces of melted; two eggs, and a little milk. Mix the flour, sugar, and ... From Presbyterian Cook Book, 1873, page 111. | |
| The Cook's Own Book (1832) | Lemon Water |
thinly pared lemon into a teapot, a little bit of the peel, and a bit of sugar, or a spoonful of capillaire; pour in a pint of boiling water, and stop it close for two hours. From The Cook's Own Book, 1832, page 156. | |
| The National Cookery Book (1876) | Lemon Water Ici |
must be made as above; as the fruit is very acid. it will perhaps For StRAWBERRY, RasPBERRY AND PIN} APPLE WATER Ice, The fruit must bs mashed through a coars¢ sieve and ... From The National Cookery Book, 1876, page 255. | |
| The Cook's Own Book (1832) | Lemon' Drops |
lemons. uiih a large piece of double refined ttii<;;ir; thru scrape itigiir add halt a tBMpowrfU of flour; mix together, and U-at it into a light paste, with tlie while ... From The Cook's Own Book, 1832, page 329. | |
| Mrs. Hale's New Cook Book (1857) | Lemon-peel |
should be pared very a sugar, beaten in a marble mortar to a paste; and then mixed with a littie wine or cream, so as to divide easily among the other ingredients. The ... From Mrs. Hale's New Cook Book, 1857, page 387. | |
| The Picayune Creole Cook Book (1901) | Lemons and Olives to Garnish |
Clean and skin the Frogs; scalé well in boiling lemon juice and salt. Dry with a clean towel. Mix thoroughly a little black pepper, salt and olive oil, or butter melted, ... From The Picayune Creole Cook Book, 1901, page 66. | |
| The Cook's Own Book (1832) | Lemons, Sirup of |
Squeeze aa many lemons as will yield alxiul three-quarters of a |xinml of juice, particular care that tlie peel of every lemon is perfectly found, and that they are none ... From The Cook's Own Book, 1832, page 329. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Lenten Dishes |
ORANGE FOOL—Take the juice of six oranges, six eggs well beaten, a pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. Mix well together. Place over ... From Good Things to Eat, as Suggested by Rufus, 1911, page 56. | |
| The Dixie Cook-Book (1883) | Lerruce Sauap |
Take the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding a dessert-spoon of olive-oil or melted butter (use butter ... From The Dixie Cook-Book, 1883, page 295. | |
| Boston School Kitchen Text-Book (1887) | Lesson Iii.— Starch |
of the starch grains swell and burst,.and the fine powder inside unites with the boiling water. We learn from this experiment that cold water does not affect starch; and ... From Boston School Kitchen Text-Book, 1887, page 69. | |
| Boston School Kitchen Text-Book (1887) | Lesson X.— Baking-powder |
llaking-powder is a mixture of an acid salt (cream of tartar) and a carbonate of an alkali (soda), — substances which do not act upon each other when dry. We will put a ... From Boston School Kitchen Text-Book, 1887, page 153. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xvi. — Cheapest Food |
than any other grain; but as it does not contain a tough, adhesive gluten, like wheat, not easily made fermented Its nitrogenous matter resembles caseine more gluten, ... From Boston School Kitchen Text-Book, 1887, page 211. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xx. — Waiting on the Table |
driuk place at the right liauil, ami thus avoid reaching across plate, and relie\e the one at the from the awkwardness of taking tlio dish from the tray. But in passing ... From Boston School Kitchen Text-Book, 1887, page 253. | |
| The Kansas Home Cook-Book (1874) | Let the |
be very ripe; pick it clean from the stalks, bruise it, and to every pound put three-quarters of a pound of loaf sugar; it well and half an hour; then add the sugar, boil and skim. From The Kansas Home Cook-Book, 1874, page 244. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Let the |
currant juice commence boiling before you put the sugar in, then boil both together for thirty minutes; then dip up sdrne of the jelly and pour it in a saucer and seat ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 53. | |
| The New England Cook Book (1905) | Let the |
whole cool in the saucepan, and while still a little warm mix in three ounces of currants, four ounces of chopped apples, a teaspoonful of flour, and well-beaten Drop ... From The New England Cook Book, 1905, page 142. | |
| Camp Cookery (1910) | Let the |
fat jets of smoke arise careful not to burn the fat to smoke continuously it is decomposing and will impart an acrid a crumb dropped in be crisp taken out, the fat is of ... From Camp Cookery, 1910, page 69. | |
| Recipes for Sea Food (c. 1910s) | Let the |
mixture come to a boil, then add one-half cup of cream, one-half of a dash of cayenne, and a nutmeg. Wash one quart of medium-sized cutting out the hard part. Stir them ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. | |
| Larkin Housewives' Cook Book (1915) | Leurkin Sauerkraut |
Put into a kettle one quart of Larkin Sauerkraut, one pound of fresh pork, two onions put through Larkin and water enough to cover. Cook slowly three hours. The longer ... From Larkin Housewives' Cook Book, 1915, page 24. | |
| Presbyterian Cook Book (1873) | Ley Poultice |
Tie a tablespoonful of wood ashes in a rag and boil it in one pint of water fifteen minutes; take out the ashes and thicken with corn meal. Stir in a teaspoonful of ... From Presbyterian Cook Book, 1873, page 164. | |
| Home Candy Making (1889) | Licorice Jujubes |
Soak one pound of picked white gum arabic in a pint of tepid water. When the gum is thoroughly dissolved, strain it through a piece of cheese cloth into a granite ... From Home Candy Making, 1889, page 45. | |
| The Kansas Home Cook-Book (1874) | Lift the |
cover, and with the following mixture: one cup flour, two sugar, four eggs, one pint milk, boil the and and in the it thickens. thirty-four From The Kansas Home Cook-Book, 1874, page 143. | |
| The Creole Cookery Book (1885) | Light Ginger Cakes |
Take 6 eggs, 1 Ib. of flour, # lb. of brown sugar, $ Ib. of butter, ginger and mace to the taste; put in small cups or tins, and bake in a slow oven. From The Creole Cookery Book, 1885, page 154. | |
| The Creole Cookery Book (1885) | Light Part. an |
Two cups of white sugar, 1 cup of butter, 1 cup of cream, either sweet or sour; 2 teaspoons of cream of tartar, 1 teaspoon of soda, 34 cups of flour, whites of 7 eggs; ... From The Creole Cookery Book, 1885, page 163. | |
| The Southern Cookbook (1912) | Light, or German Puddings |
Melt three ounces of butter in a: let it till nearly cold, then mix two ounces of and The Son thern Cookbook two ounces of sugar, four yolks and two whites of eggs, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. | |
| Housekeeping in Old Virginia (1879) | Lime-Water |
This is easily prepared, and a bottle should always be kept ready for use. It is an antidote to many poisons and a valuable remedy in a sick-room. Put some pieces of ... From Housekeeping in Old Virginia, 1879, page 492. | |
| The Picayune Creole Cook Book (1901) | Limonade de Frutts |
2 Dozen Lemons. 2 Quarts of Water. 1 Pineapple. 2 Bottles of Seltzer Water. 3 Dozen Fine Strawberries. Take a large punch bowl. Put into it one pound of sugar, three ... From The Picayune Creole Cook Book, 1901, page 337. | |
| The Woman Suffrage Cook Book (1886) | Linda S. Barney |
Curry c, Atton. Two pounds of cold mutton, either boiled or roasted, juice of half a lemon, half pint of cream, three onions, four tablespoonfuls of butter, one ... From The Woman Suffrage Cook Book, 1886, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Line a plate with Plain Paste |
; fill with following mix-: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Line the |
sides of buttered timbale molds with green pepper cut in strips, which is accomplished by working around and around the pepper, u>ing scissors, and fill with the ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 95. | |
| Housekeeping in Old Virginia (1879) | Liniment for Rheumatism |
Half an ounce gum camphor, half an ounce saltpetre, half an ounce spirits ammonia, half a pint alcohol. Old-fashioned liniment, good for man or beast. — Mrs. T. From Housekeeping in Old Virginia, 1879, page 500. | |
| Mrs. Beeton's Book of Household Management (1861) | Liniment for Unbroken Chilblains |
Ingredients. — i teaspoonful of flour of mustard, half a pint of spirits of turpentine. Mode. — Infuse the mustard in the turpentine, shake it well during twenty-four ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Linseed-meal Poultice |
A linseed poultice being always needed hot, care should be taken that it is made so. Put the meal into the oven to heat for a quarter of an hour, and scald out with ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | Lip-salve |
Spermaceti, virgin wax, and lard, one ounce each; balsam of Peru, half an ounce; six sweet almonds, six fresh raisins, loaf-sugar the size of a hickorynut. Melt over the ... From Gulf City Cook Book, 1878, page 269. | |
| The House Servant's Directory (1827) | Liq,uid to Turn Red Hair Black |
Take black lead finely powdered, one ounce, ebony shavings one ounce; mix these ingredients in one pint of soft water, boil for one hour; let it until fine, then it for ... From The House Servant's Directory, 1827, page 123. | |
| Mrs. Hale's New Cook Book (1857) | Liqueurs and Summer Beveraqks |
gallun allow 1 gallon of water and 3 pounds of sugar. Pis solve the sugar in the water, and take off the scum; let it cool add the currant juice, and put the mixture in ... From Mrs. Hale's New Cook Book, 1857, page 441. | |
| Mrs. Hale's New Cook Book (1857) | Liqueurs and Summer Bevkraabs |
tated by dissolving a scruple of the flower of benjamin in each { int of rum. The juice and thin peel of a Seville orange add variety of flavor to punch; especially of ... From Mrs. Hale's New Cook Book, 1857, page 437. | |
| Housekeeping in Old Virginia (1879) | Liquid Blacking |
Ivory black, in fine powder, one pound; molasses, twelve ounces; sweet-oil, two ounces; beer and vinegar, two pints of each. Mix thoroughly together. — Dr. E. A. G. From Housekeeping in Old Virginia, 1879, page 518. | |
| Housekeeping in Old Virginia (1879) | Liquid Glue |
Acetic acid, one ounce; water, half an ounce; glue, two ounces; gum tragacanth, one ounce. Mix and dissolve. — Dr. E. A. C. From Housekeeping in Old Virginia, 1879, page 518. | |
| The National Cookery Book (1876) | LittLe InpIAN CAKEs |
Put a tablespoonful of lard in a quart of meal and add two teaspoonfuls of salt. Pour boiling water on half the meal, stir it, add the rest, and as much cold water as ... From The National Cookery Book, 1876, page 199. | |
| The White House Cook Book (1887) | Little Plum Cakes |
ONE cup of sugar and half a cup of butter beaten to a smooth cream; add three well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of ... From The White House Cook Book, 1887, page 343. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Little Plums |
Half a pound of sugar and a quarter pound of butter beaten to a smooth cream; add three wellbeaten eesfs. one pound of flour, four ounces each of seedless raisins and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 242. | |
| The Kansas Home Cook-Book (1874) | Lizzie McFarlane |
Whites of eight eggs, two cups sugar, half cup butter, three-fourths cup sweet miik, three cups flour, two teaspoons of baking powder. From The Kansas Home Cook-Book, 1874, page 135. | |
| Aunt Babette's Cook Book (1889) | Loaf Oocoanut Gmk^ |
Rub one cup of butter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifting) and two teaspoonful s of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 334. | |
| The National Cookery Book (1876) | Lona Brancn Puppina |
Two cupfuls of flour, half a cupful of molasses, half a cupful 1] of brown sugar, two eggs, half a tumblerful of water, a quarter of a cupful of butter, a small ... From The National Cookery Book, 1876, page 217. | |
| The Cook's Own Book (1832) | London College of Physicians |
The quantity of sugar must be as much as is capable of keeping dissolved when cold, or it will ferment, and quickly spoil: if kept in a teni|xTaie degree of heat, the ... From The Cook's Own Book, 1832, page 243. | |
| The Dixie Cook-Book (1883) | Long. Cness Pre |
Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then add yolks and sygar beaten to a froth ... From The Dixie Cook-Book, 1883, page 221. | |
| The Picayune Creole Cook Book (1901) | Longe de Veau Roétie |
4 Pounds of Veal. Sprigs of Parsley and Sliced Lemon to jarnish, Trim off the veal very carefully the heavier portion of the fat, leaving enough, however, to render it ... From The Picayune Creole Cook Book, 1901, page 96. | |
| The American Frugal Housewife (1829) | Look to |
it once in a while, for first few weeks, and if "ll the salt has all melted, tlirow in more. Tliis bnne, scalded and skimmed every time it is used, will continue good ... From The American Frugal Housewife, 1829, page 48. | |
| Housekeeping in Old Virginia (1879) | Lotion for Chaps |
Borax, two drachms; strong rose-water, twelve ounces; glycerine, three ounces; mucilage of quince seed, ten drachms. From Housekeeping in Old Virginia, 1879, page 519. | |
| The Jewish Manual (1846) | Lotion for Removing Freckles |
Mix one dram of spirit of salts, half a pint of rain water, and half a tea-spoonful of spirit of lavender, and bottle for use. This lotion will often be efficacious in removing freckles. From The Jewish Manual, 1846, page 226. | |
| The Kansas Home Cook-Book (1874) | Lou Smith, Wyandotte |
To one milk, ten ears three eggs, one cup sugar, butter about of hen's egg 5 salt and pepper; bake about two stir occasionally while baking. From The Kansas Home Cook-Book, 1874, page 207. | |
| The Woman Suffrage Cook Book (1886) | Louisa G. Aldrich* |
melet* Wet one tablespoonful of flour with milk and stir till a smooth paste is produced, add the yolks of three eggs, beat well; to this add one tablespoonful of melted ... From The Woman Suffrage Cook Book, 1886, page 35. | |
| The Picayune Creole Cook Book (1901) | Louisiana Pecans |
1 Spoon of Butter. Set the sugar to cook, and as it begins to boil add the pecans, which have been well shelled and cleaned and cut some into fine pieces, others into ... From The Picayune Creole Cook Book, 1901, page 349. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Love Cakes |
One pound of pulverized sugar, the whites of of one ounce of bitter almonds; mix the almonds, blanch and pound them quite beat the eggs very dry, and add the sugar ... From Mrs. Porter's New Southern Cookery Book, 1871, page 249. | |
| The New England Cook Book (1905) | Love Knots.—Five |
cupfuls of flour, two of sugar, one of butter, a piece of lard the size of an ^^^, two eggs, three tablespoonfuls of sweet milk, half a teaspoonful of soda; rub the ... From The New England Cook Book, 1905, page 229. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Brownies |
J cup nut meats spread on buttered sheets, and bake ten to fifteen minutes. squares as soon as taken from oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 301. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Premium |
2 teaspoons butter 1 teaspoon sherry wine, or Mix chocolate, add other ingredients, and when dropped in water, a soft ball is formed. From Lowney's Cook Book, Illustrated in Colors, 1907, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Premium |
1 teaspoon melted butter 2 cups confectioners' sugar chocolate, add other ingredients, and spread on One cup chopped walnuts makes a chocolate walnut From Lowney's Cook Book, Illustrated in Colors, 1907, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Premium |
2 tablespoons boiling water Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double until mixture thickens, stirring ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 310. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney's Premium |
2 teaspoons butter 1 egg 3 tablespoons milk 1 teaspoon vanilla, or 1 tablespoon -wine Melt chocolate, add remaining ingredients except flavoring, and cook in double ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 311. | |
| The Dixie Cook-Book (1883) | Lucy's Pop-overs |
Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little,- butter size of a walnut, two eggs, and~one table-spoon sugar, a little salt; bake in hot gem-pans, ... From The Dixie Cook-Book, 1883, page 39. | |
| Presbyterian Cook Book (1873) | Lye Color |
To eight pounds of yarn, take one pound of coperas and as much water as will cover the yarn; bring the water to a; put the copperas in, and let it be well dissolved pour ... From Presbyterian Cook Book, 1873, page 175. | |
| The Picayune Creole Cook Book (1901) | Lye Hominy or Samp |
Saccamité a ta Leasire This is an old-fashioned Creole way of preparing hulled corn. It is and has been much in vogue for many generations throughout rural Louisjana, ... From The Picayune Creole Cook Book, 1901, page 193. | |
| Camp Cookery (1910) | Lyonnaise.—Fry |
one or more until they are turning yellowish, then add sliced potatoes, previously boiled or steamed; keep tossing now and then until the potatoes are somewhat yellow; ... From Camp Cookery, 1910, page 142. | |
| The Cook's Own Book (1832) | M \r.yko.\l Stewed |
H.ilaquar10* ter of a pound of macaroni in beef stock, till nearly done; it, and add a gill of cream, two ounces of butter, a table spoonful of the essence of ham, three ... From The Cook's Own Book, 1832, page 159. | |
| The Cook's Own Book (1832) | M Froth |
Put a pint of fresh mi into a stone pan. \vith of (xmder a pinch of gum llnle crisped orange-flower, and I* of cedrat essence; the sugrir is dissolved, place the [Kin in ... From The Cook's Own Book, 1832, page 103. | |
| Mrs. Hale's New Cook Book (1857) | M'ater |
Savoys should be boiled whole, and quartered before serving. It has been recommended to boil cabbages in two* waters; is, when they are half done to pour off the water, ... From Mrs. Hale's New Cook Book, 1857, page 271. | |
| Mrs. Owen's Illinois Cook Book (1871) | M'fekson |
Half gallon cream, One pound white sugar, One ounce gelatine, Half pint madeira wine, Flavor with vanilla. Soak the gelatine in sugar and gelatine in one pint of cream ... From Mrs. Owen's Illinois Cook Book, 1871, page 280. | |
| Directions for Cookery, in Its Various Branches (1837) | M'hich |
been soaked all night in cold water. Tie them in a cloth, (leaving room for them to swell,) and boil them slowly till they are tender. Drain them, and rub them through a ... From Directions for Cookery, in Its Various Branches, 1837, page 121. | |
| The Kansas Home Cook-Book (1874) | M. Kingman, Topeka |
Stir two tablespoons corn meal, wet in cold water, into one pint of boiling water, let it boil ten occasionally; when done, set it off and the gruel one teacup sugar, ... From The Kansas Home Cook-Book, 1874, page 184. | |
| The Kansas Home Cook-Book (1874) | M. M. Denman, Lawrence |
For two of gooseberries, take one pint of vinegar, three-fourths of a pound of spices to the taste, and cook one hour. From The Kansas Home Cook-Book, 1874, page 115. | |
| The Kansas Home Cook-Book (1874) | M. Morrow, Lawrence |
Four pounds meat boiled and chopped veryfine, nine pounds chopped apples, five pounds cider, one quart molasses;: mix the cider and molasses together, add five teaspoons ... From The Kansas Home Cook-Book, 1874, page 174. | |
| The Kansas Home Cook-Book (1874) | M. Morrow, Lawrence, and Mrs. E. P. Wilson |
To seven pounds fruit, take three pounds sugar, one pint vinegar, one-halfounce cloves, one-half ounce cinnamon. all but the fruit two mornings in succession, and pour ... From The Kansas Home Cook-Book, 1874, page 112. | |
| The Cook's Own Book (1832) | M.itks |
r.lanch and pound eight ounce* of sweet and one of and when the paste line, add to it of tailing milk, this mixture ihroiigli a napkin to draw out Put four yolks tin ... From The Cook's Own Book, 1832, page 299. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mabe Musrarp |
Take three teaspoons ground mustard, one of flour (two if the mustard seems very strong), half tea-spoon of sugar; pour boiling water on these and mix into a smooth, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 116. | |
| Common Sense in the Household (1871) | Macakoni a la Creme. i^ |
the macaroni ten in Drain this off, and add a cupful of milk, with a little salt. Stew until In another saiicepan heat a cup of milk to boiling, thicken with a ... From Common Sense in the Household, 1871, page 252. | |
| The Cook's Own Book (1832) | Macarom Napolitaine |
two pounds of macaroni for half an hour, in suit anil water; thru put it into a cullender to drain. Take three-quarters of a pound of cheese grated; put a layer of ... From The Cook's Own Book, 1832, page 159. | |
| The White House Cook Book (1887) | Macassar Oil for the Hair |
RENOWNED for the past fifty years, is as follows: Take a quarter of an ounce of the chippings of alkanet root, tie this in a bit of coarse muslin and put it in a bottle ... From The White House Cook Book, 1887, page 620. | |
| The Appledore Cook Book (1872) | Macceroni BoUed |
Break up and wash a pint bowl full of macaroni, and put in a shallow.basin, and cover with Set this basin into another of warm water, and place on the after fifteen ... From The Appledore Cook Book, 1872, page 75. | |
| The Picayune Creole Cook Book (1901) | Mace and Allspice |
Have the butcher cut the filet of veal square, wipe with a damp towel and then take one tablespoonful of lard and dredge the roast nicely. Scason well with salt and ... From The Picayune Creole Cook Book, 1901, page 96. | |
| The Picayune Creole Cook Book (1901) | Mace, Cinnamon and Allspice |
Cut the watermelon rind into strips, cook in clear water and drain. To four pounds of rind take one pound of brown sugar and half a pint of vinegar, and make a syrup, to ... From The Picayune Creole Cook Book, 1901, page 362. | |
| Mrs. Hale's New Cook Book (1857) | Made in a French |
filter. Rich and pleasant. • • CoflTse milk.,, • • To make coffee with hot water. To make with cold water f • From Mrs. Hale's New Cook Book, 1857, page 21. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Made of Milk |
To a gallon of milk allow twenty eggs. Boil half the milk, beat up the eggs, turn the boiling milk ICE CREAM. 105 into them, stirring them all the time, strain it, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 126. | |
| The International Cook Book (1906) | Madelein au Chocolat |
- 1949. CONSOMME", NEAPOLITAN Prepare and strain a consomme (No. 52) into a saucepan and keep simmering. In another saucepan plunge four ounces macaroni in a quart ... From The International Cook Book, 1906, page 596. | |
| The White House Cook Book (1887) | Maids of Honor |
TAKE one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolks of four eggs, juice and rind of one lemon and a small cupful of white ... From The White House Cook Book, 1887, page 376. | |
| The Picayune Creole Cook Book (1901) | Mais Rotts |
Place the ears of corn which have not been removed from the husks in a hot oven, or, better still, if you can, in hot ashes, and let them roast for a half hour or more, ... From The Picayune Creole Cook Book, 1901, page 219. | |
| The Picayune Creole Cook Book (1901) | Mais Tendre @ la VHabitant |
6 Ears of Corn. Husk the corn and pull off the silk, leaving one layer of leaves close to the kernels; put to cook in cold water. When the corn has boiled well for ten ... From The Picayune Creole Cook Book, 1901, page 219. | |
| The Picayune Creole Cook Book (1901) | Mais Tendre Sauté au Beurre |
8 Fine Ears of Corn. 1 Cup of Milk or Water. Boil the corn and then cut the grains from the cob with a sharp knife. Put in a saucepan and add one tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 220. | |
| Fifty-Two Sunday Dinners (1913) | Maitre D’hotel Butter |
Process: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given; also ... From Fifty-Two Sunday Dinners, 1913, page 190. | |
| La Cuisine Creole (1885) | Maizena Blanc Mange |
This can be made with maizena, corn starch, or po¬ tato flour, but maizena is preferable. Take a quarter of a pound of maizena and three pints of milk. Put two and a ... From La Cuisine Creole, 1885, page 176. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Make a |
of the sugar, be white,) little water, when it boils drop in the plums, boil them very slowly for a few moments, then take them up into dishes, and let them 'remain ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 102. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Make a |
custard of milk, sugar, salt, and eggs; cool, add cream and rum, a brick alternate of the cream and in ice and let stand two hours. See pages 5 and 6, under New War's Afternoon From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. | |
| Aunt Sammy's Radio Recipes (1927) | Make a |
sirup by boiling the corn sirup, brown sugar, salt, and butter until fairly Pour the sirup over the potatoes and place them in the oven to brown. Turn them very ... From Aunt Sammy's Radio Recipes, 1927, page 25. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make a Cardinal and Lemon |
Jelly, pour each in a large tin basin, and stand in a cold place over night. to use, cut the jelly into blocks and heap on a round, flat dish, using dark and light ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 482. | |
| Mrs. Owen's Illinois Cook Book (1871) | Make and |
skim a brine of salt and water, strong enough to bear up an egg when it is cold; pour it on the nuts, and let them lie in it twelve days. Drain them, lay them in a jar, ... From Mrs. Owen's Illinois Cook Book, 1871, page 312. | |
| Home Candy Making (1889) | Make Marsh Mallow Paste according |
to the preceding recipe, and when white and thick it from the add the well-beaten white of one egg, and a teaspoonful of; mix, add a half-pound of blanched almonds and ... From Home Candy Making, 1889, page 42. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Make the |
hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 299. | |
| The New England Cook Book (1905) | Malden, Mass |
How t»o get your money back Occident Flour is the best flour made. There is no doubt about that. We know it is best because we make it from North Dakota wheat is proven ... From The New England Cook Book, 1905, page 155. | |
| The Cook's Own Book (1832) | Mallows, Sirup of |
a pound of mallows root, and having scraped and it wc-ll, cut it pieces, which set on the fire with three pints of water; when sufficiently boiled, the water will te ... From The Cook's Own Book, 1832, page 330. | |
| The International Cook Book (1906) | Malta Vita |
mush, cornmeal rye 2564 Cereals, mush, Swiss 238 nudeln with cream 272 rice with cream 464 rice flour with milk 1583 sago with cream From The International Cook Book, 1906, page 900. | |
| Manual for Army Cooks (1896) | Manual for Army Oooks |
mix into it the salt; then the lard. With a keen chopping knife cut up the lard into the flour until it is thoroughly incorporated, with no lumps; wet with ice water, ... From Manual for Army Cooks, 1896, page 168. | |
| Manual for Army Cooks (1896) | Manual Por Aery Cooks |
Stir the cooked tomatoes into the pot of stock, previously heated, and stir the whole until it comes to a Season lightly and serve. From Manual for Army Cooks, 1896, page 61. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Maple Blanc Mange |
IM c maple syrup }/i tsp salt 1 qt. scalding milk Cook 20 minutes. Mold and serve with top milk or cream. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 55. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Dip |
Boil down maple syrup, or dissolved maple sugar and water, till it hairs— not quite long enough to wax as for “sugaring off”—but very thick and rich; when just right ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 150. | |
| The Boston Cooking-School Cook Book (1896) | Maple Farfait |
4 eggs 1 cup hot maple syrup 1 pint thick cream Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. ... From The Boston Cooking-School Cook Book, 1896, page 527. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Maple Frosting |
1 cup maple sugar I egg white J teaspoon cream of tartar Boil sugar, water and cream of tartar until thread is formed. Pour on to the beaten white, and continue beating ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 308. | |
| Larkin Housewives' Cook Book (1915) | Maple Icing |
Moisten one cup powdered sugar, with strong coffee so that it will spread. Flavor with one teaspoon of Larkin Maple Flavor From Larkin Housewives' Cook Book, 1915, page 83. | |
| Reliable Recipes (c. 1910s-1920s) | Maple Nut—Same |
as Vanilla Ice Cream and use i tablespoon of maple flavoring in place of vanilla and add i cup of chopped nuts to mixture. i } i cups milk i cup heavy cream X cup rum i ... From Reliable Recipes, c. 1910s-1920s, page 67. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Souffle |
Three-fourths cup of maple syrup and whites of four eggs. Beat together and cook in a double boiler until thick, stir¬ ring constantly. When cool add one pint of cream ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 154. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Sugar |
1 cup cornmeal Y cup corn flour 2 level teaspoons baking powder 1 pint cold milk 1 tablespoon of butter Sift the cornmeal, flour, salt and baking powder together. Beat ... From Mary Elizabeth's War Time Recipes, 1918, page 185. | |
| The Boston Cooking-School Cook Book (1896) | Maple Sugar Frosting |
1 lb. soft maple sugar % cup boiling water Whites 2 eggs Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. ... From The Boston Cooking-School Cook Book, 1896, page 609. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Maple Walnut Tapioca |
1 pt milk 2 tbsp Minute tapioca % c maple syrup 1 c walnut meats Heat milk. Stir in tapioca. Cook 15 minutes, add yolks and stir three minutes. Let cool, add syrup and ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 57. | |
| The White House Cook Book (1887) | Maple Walnuts |
BEAT the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from ... From The White House Cook Book, 1887, page 492. | |
| The Cook's Own Book (1832) | Maraschino, Conserve |
OF. Pound and sift some of the best lump sugar, mix it in a china l>;isin with spirit of maraschino, until it is of the consistence of pastil parte; it into a skillet ... From The Cook's Own Book, 1832, page 331. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Marca Puppia |
One cup dried apples, cup molasses, one and one-fourth cups flour, fourth cup butter, one egg, one tea-spoon each of soda and cinnamon, half tea-spoon cloves; wash and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 207. | |
| The Kansas Home Cook-Book (1874) | March, Lawrence |
One pound lean beef cut into small pieces, put into a bottle without a drop of water, cover tightly and set in a pot of cold gradually to a boil, and continue steadily ... From The Kansas Home Cook-Book, 1874, page 262. | |
| The Dixie Cook-Book (1883) | Marcy Pupprne |
One cup dried apples, cup molasses, one and one-fourths cup flour, fourth cup butter, one egg, one teaspoon each of soda and cinnamon, half tea-spoon, cloves; wash and ... From The Dixie Cook-Book, 1883, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Marguerites H |
\% cups sugar 2 tablespoons shredded cocoanut % cup water 3^ teaspoon vanilla 5 marsh mallows 1 cup English walnut meats Whites 2 eggs Sal tines Boil sugar and water ... From The Boston Cooking-School Cook Book, 1896, page 571. | |
| The Boston Cooking-School Cook Book (1896) | Marguerites I |
2 eggs ^ teaspoon baking powder 1 cup brown sugar y^ teaspoon salt y^ cup flour 1 cup pecan nut meats, cut in small pieces Beat eggs slightly, and add remaining ... From The Boston Cooking-School Cook Book, 1896, page 571. | |
| The Kansas Home Cook-Book (1874) | Maria De Yoe, Kalamazoo |
Put half a bushel of small cucumbers in a brine for twenty-four hours; take one quart sugar, a half pint white mustard seed, a large handful of cinnamon, celery seed to ... From The Kansas Home Cook-Book, 1874, page 108. | |
| Mrs. Owen's Illinois Cook Book (1871) | Maria Watson |
Thirteen eggs, beaten separate, One pound sugar^beaten with the yelks, stirred in the last thing, From Mrs. Owen's Illinois Cook Book, 1871, page 214. | |
| The Woman Suffrage Cook Book (1886) | Marie E. Zakrzewska, M. D |
rinsing Blankets.. Fill a tub with cold water, add one pint of soft soap reduced to a lather; dissolve two tablespoonfuls of borax after pounding fine, in a pint of hot ... From The Woman Suffrage Cook Book, 1886, page 138. | |
| The Cook's Own Book (1832) | Marigolds, Conserve Of. Take |
(bur ounces of marigold-flowers, conserve of hyacinth and hermes, of each four drachms, the powder of pearl two and as much sirup of citron as will make them into a ... From The Cook's Own Book, 1832, page 331. | |
| Common Sense in the Household (1871) | Marion Harland |
NOTE. Ik looking over this book the reader will notice certain receipts marked thus—J«. I do not claim for these greater merit than should of right be accorded to manj ... From Common Sense in the Household, 1871, page 25. | |
| The Cook's Own Book (1832) | Marm \l\de |
may be com|n>seii i if any the however, tor thispurpoee are, apricots, peaches, oraiiL''--. quince.-, e^-plning, apple*, &c. are usually madil>y lioiling and to:i kind ... From The Cook's Own Book, 1832, page 161. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Coinge |
For Every Pound of Quince Add % of a Take ripe quinces; cut them into small pieces; steam them in sufficient water to cover them, and let them cook till they can be ... From The Picayune Creole Cook Book, 1901, page 345. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Fraises |
To Every Pound of Berries 1 Pound of Select fine, ripe strawberries, and weigh, allowing equal weights of fruit and sugar. Proceed to boil as directed. When it begins to ... From The Picayune Creole Cook Book, 1901, page 345. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Ocriscs |
For Every Pound of Cherries % of a Select fine, ripe cherries. Stone theny but be careful not to allow them to lose their juice. Allow threefourths of a pound of sugar ... From The Picayune Creole Cook Book, 1901, page 344. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Poires |
2 Pounds of Sugar to Every 3% Pounds of Pears. Peel the pears and cut them into quarters, extracting all the seeds, Then throw them into fresh water, sufficient to half ... From The Picayune Creole Cook Book, 1901, page 344. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Pommes |
3% Pounds of Fruit to 2 Pounds of Peel the apples and cut them into quarters, extracting all the seeds. Then throw them into fresh water, sufficient to half cover, and ... From The Picayune Creole Cook Book, 1901, page 344. | |
| The Picayune Creole Cook Book (1901) | Marmelade de Raisina |
To Every Pint of Fruit Juice % Pound of Sugar. Boil the grapes for one hour, and then press them through a sieve. Add a half pound of sugar to every pint of liquid, and ... From The Picayune Creole Cook Book, 1901, page 345. | |
| Home Candy Making (1889) | Marrons Glaces |
For these, select large French or Spanish chestnuts, free from decay or blemish. Shell, put them for ten minutes, then carefully remove the brown skin; throw them for a ... From Home Candy Making, 1889, page 52. | |
| Camp Cookery (1910) | Marrow Bones.—Cover ends with |
small pieces of plain dough made tie a floured cloth; place bones upright in kettle, and Boil two cloth and paste, push out marrow, and serve with dry Milt ... From Camp Cookery, 1910, page 84. | |
| The Cook's Own Book (1832) | Marseilles, or Ginger |
a pound and a half of double-refined sugar, and it to fort souffle, add to ounce of ginger in powder, remove the pan from the fire, and with a round stick (like a plain ... From The Cook's Own Book, 1832, page 331. | |
| Home Candy Making (1889) | Marsh Mallows |
Cover two ounces of fine white powdered gum arabic four ounces or eight of; soak one hour, then heat gradually over boiling water the gum is dissolved. Strain through a ... From Home Candy Making, 1889, page 42. | |
| La Cuisine Creole (1885) | Marsh-mallow Paste |
Dissolve one-half pound of gum arabic in one pint of water; strain it, add half a pound of fine sugar and place over the fire, stirring constantly till the sugar is ... From La Cuisine Creole, 1885, page 249. | |
| The Woman Suffrage Cook Book (1886) | Mary A. Liverw |
Lem on Pic. Three lemons, using the juice and grated rind, three cup fuls of sugar, two heaping teaspoonfuls of flour made into*a paste with one cupful of cold water, ... From The Woman Suffrage Cook Book, 1886, page 83. | |
| Presbyterian Cook Book (1873) | Mary Gebhart |
Soak six tablespoonsful of tapioca over night, in about one quart of water. In the morning, stand it over the fire until it becomes like starch; then add the juice and ... From Presbyterian Cook Book, 1873, page 76. | |
| The Woman Suffrage Cook Book (1886) | Mary J. Safford, M. D |
I send this protest for the Woman Suffrage Cook Book, viz.: That pepper, especially black pepper, be omitted from every receipt given. It is an abomination ■ to the ... From The Woman Suffrage Cook Book, 1886, page 134. | |
| The National Cookery Book (1876) | MARYLAND Brscurrts |
Two quarts of sifted flour, two tab] spoonfuls of lard, two tablespoonfuls of butter, a little water and salt. Make the dough as stiff as possible; work and knead it for ... From The National Cookery Book, 1876, page 177. | |
| The New England Cook Book (1905) | Maryland Coldslaw.—Halve the |
cabbage and lay it in cold water for one hour; shave down the head slips with a sharp knife. Put in a saucepan a cup of vinegar, and let it boil; then add a cup of ... From The New England Cook Book, 1905, page 128. | |
| The National Cookery Book (1876) | Maryland Pon! |
Three egg 1 pint of 1 | ne salt poonful ) L plece of b r or lard the size of a walnut Add J meal no. ( i} t lick as porridg: Put it al n incl deep in the t und bake it in a quick oven From The National Cookery Book, 1876, page 198. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mash the |
grapes in a kettle, put them the fire, and cook until thoroughly done. Drain through a sieve, but do not tlirough. To allow one rapidly for sugar, and boil rapidly three minutes more. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 344. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mash the |
soda, dissolve it in a tablespoonful of boiling water, add it molasses, the milk, pork and thoroughly, add the and salt, mix thoroughly, and in a moderate oven one. hour. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 498. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mash, and |
a coarse sieve. a pound of apple to a pound of boil half an hour, and put into jars. From Mrs. Owen's Illinois Cook Book, 1871, page 340. | |
| The Dixie Cook-Book (1883) | MasHep Poratoes |
Pare and boil till done, drain, and mash in the kettle until perfectly smooth; add milk or cream, and butter and salt; beat like eake with a large spoon, and the more ... From The Dixie Cook-Book, 1883, page 340. | |
| The Picayune Creole Cook Book (1901) | Mate Frit |
1 Dozen Ears Young, Tender Corn. 1 Minced Onion. Score the corn along each row, and then cut from the cob with a knife. Press out all the pulp and corn juice from the ... From The Picayune Creole Cook Book, 1901, page 220. | |
| The Woman Suffrage Cook Book (1886) | Matilda Joslyn Gage |
New Jersey on Pudding. Add to one quart boiling milk, salted to taste, enough sifted yellow Indian meal to make a moderately stiff batter or “mush.” Keep boiling ten or ... From The Woman Suffrage Cook Book, 1886, page 76. | |
| Common Sense in the Household (1871) | Matton-stew |
real Calfs head in a mould " scalloped " Calf's brains, croquettes of. ' ' liver, fried " " " " Imitation pdtc defoie gras. Sweetbreads, broiled " " roasted ISl " Veal, ... From Common Sense in the Household, 1871, page 543. | |
| Aunt Babette's Cook Book (1889) | Matzo-kugel |
Soak about six matzos; heat some fat in a spider, press all the water out of the matzos with your hands and dry them in a spider of heated fat. Now add about half a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 534. | |
| The Woman Suffrage Cook Book (1886) | May Wright Sewall |
Veal mp. Put a knuckle of veal into four quarts of cold water, add three teaspoons of salt, and boil for an hour. Have ready three large onions, three turnips, two large ... From The Woman Suffrage Cook Book, 1886, page 39. | |
| Mrs. Owen's Illinois Cook Book (1871) | mbs. Dr. Ryan |
Two teacupsful and a half sugar, Four teacupsful flour, Whites of seven eggs, One grated cocoanut. Bake in shallow tins. Make frosting, and grate into it another cocoanut to put between the From Mrs. Owen's Illinois Cook Book, 1871, page 214. | |
| Mrs. Owen's Illinois Cook Book (1871) | mbs. Fitzsimmons |
One quart sweet milk, Three tablespoon sful chopped suet, Twelve tablespoon sful corn meal, Ginger and spice to suit the taste. From Mrs. Owen's Illinois Cook Book, 1871, page 292. | |
| Mrs. Hale's New Cook Book (1857) | Mbs. Halss New Cook Book |
Ltmon S^ntp.—Boil 2 lbs. of loaf or crushed sugar with ^ pints of water it till clear; then add the juice of S good lemons. The juice should not be the s^^iu'p i? in the ... From Mrs. Hale's New Cook Book, 1857, page 434. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mbs. Mackenzie |
Two teacupsful and a half sweet milk, Three teacupsful corn meal, Two-thirds of teacupful molasses, One teacupful flour, Steam three hours; then put into the oven ten ... From Mrs. Owen's Illinois Cook Book, 1871, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mbs. Ryan |
Three eggs, one quart sweet milk, and a little flour; rub in the flour with the eggs, salt to the The batter must not be too add well mashed potatoes; have a little lard ... From Mrs. Owen's Illinois Cook Book, 1871, page 103. | |
| The Corn Cook Book (1918) | Meal Mush |
three eggs very add one cup molasses, two tablespoons melted one one half add sufficient mush to this mixture to make a batter. into hissing hot well greased gem cups to ... From The Corn Cook Book, 1918, page 38. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Measure the |
to each pint allow one pound of granulated the into a porcelain-lined stand over a brisk fire. Put the sugar into earthen dishes and stand them in the oven to heat. Boil ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 486. | |
| Boston School Kitchen Text-Book (1887) | Measure the |
butter, rub it till creamy, add the in scraping out the sugar take all the butter that has adhered to the cup. Beat well, add tlie well-beaten yolks and the flavoring. ... From Boston School Kitchen Text-Book, 1887, page 242. | |
| Rumford Complete Cook Book (1908) | Measure the |
and add the sugar, pound to pint, unless the fruit is very sweet, when a little less should be used; cook till the juice jellies when a is cooled in a saucer; then put ... From Rumford Complete Cook Book, 1908, page 202. | |
| Aunt Sammy's Radio Recipes (1927) | Measure the |
pulp and juice. There should be one cupful. Place the pulp with the sugar over the heat and stir imtil the sugar is dissolved. Whip the whites of the eggs until very light. From Aunt Sammy's Radio Recipes, 1927, page 56. | |
| The Corn Cook Book (1918) | Measuring Liquids |
A cup of liquid is an even cupful or all the cup will hold. Tablespoon and teaspoonful is all the spoon will hold. the following are called for in a recipe, measure the ... From The Corn Cook Book, 1918, page 13. | |
| Mary Elizabeth's War Time Recipes (1918) | Meatless Luncheon |
1 Ib. kidney beans 1 green pepper 1 cup diced carrots YQ cup rice ¥% onion YQ can (or a cup) tomatoes Y% dozen large mushrooms Soak the beans in cold water over night. ... From Mary Elizabeth's War Time Recipes, 1918, page 76. | |
| Mrs. Hale's New Cook Book (1857) | Meats, Potting and Collaring |
igg petre; it about twenty minutes, taking off the scum as it rises; the following day pour it over the meat which has been packed the pickling-tub. off this brine, and ... From Mrs. Hale's New Cook Book, 1857, page 187. | |
| The White House Cook Book (1887) | Meats. in |
which will be in about ten to twelve minutes. Bemove it to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it. Serve at once ... From The White House Cook Book, 1887, page 131. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Medicinal Department |
976. Asthma. When a person has an attack ofthis complaint, his feet should be immersed in warm ley water, or strong soapsuds. Some herb tea, made of catnip or ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 75. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Medicinal Recipes |
Sickness may occur in every family, when the services of a physician cannot be had immediately; something must be done in the meantime, while waiting for the doctor. I ... From Jewish Cookery Book, on Principles of Economy, 1871, page 131. | |
| Presbyterian Cook Book (1873) | Meig S Diet for Infants |
A piece of sheet gelatine two inches square, soaked for a short time in water, then in one of water about ten minutes; add, with constant stirring, one teaspoonful of ... From Presbyterian Cook Book, 1873, page 159. | |
| La Cuisine Creole (1885) | Melon Mangoes |
Get the late, small, smooth, green melons, they should not be larger than a teacup; cut out a piece from the stem end large enough to allow you to take the seeds from ... From La Cuisine Creole, 1885, page 127. | |
| Mrs. Hale's New Cook Book (1857) | Melon Whole .—Scrape |
outside skill, make a hole top, take out the seeds; then throw the melon into water, and after it has remained 12 hours take it out and put it into a preserving-pan with ... From Mrs. Hale's New Cook Book, 1857, page 371. | |
| Rumford Complete Cook Book (1908) | Melt a |
little fat in a saucepan (an old-fashioned, round bottom "Scotch bowl" is the best), and brown the meat on all sides; pour the boiling water over it and cover closely. ... From Rumford Complete Cook Book, 1908, page 45. | |
| Bohemian-American Cook Book (1915) | Melt a |
small cup of in a bit of the but do not let it a dish, add the strawberries, mix in ten until very Butter a baking put the mixture it, heaping it up, sugar and bake ... From Bohemian-American Cook Book, 1915, page 222. | |
| Directions for Cookery, in Its Various Branches (1837) | Melt a quarter of a |
pound of loaf-sugar in a quart of cream or rich milk, and stir in by the pounded almonds. ten eggs very the; adding a powdered nutmeg, and a tea-spoonful of powdered ... From Directions for Cookery, in Its Various Branches, 1837, page 318. | |
| The Southern Cookbook (1912) | Melt Butter |
On a clean trencher, mix a little flour to a piece of butter, in the proportion of a teaspoonful to a full quarter of a; then put into a saucepan, and pour on it two ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. | |
| Aunt Sammy's Radio Recipes (1927) | Melt in |
it enough butter to coat the bottom, but do not allow the butter to brown. If the butter gets too hot, it may cause the omelet to burn and the flavor will be ruined. The ... From Aunt Sammy's Radio Recipes, 1927, page 27. | |
| Larkin Housewives' Cook Book (1915) | Melt the |
butter, stir in the flour and cook until bubbling, add the milk, stir constantly over the fire until it reaches the boiling poiat; add the salt and pepper and it is ready for use. From Larkin Housewives' Cook Book, 1915, page 109. | |
| Recipes for Sea Food (c. 1910s) | Melt the |
butter, add gradually the Boil three minutes. Put one-half the in a buttered baking dish, sprinkle with salt and pepper and pour over one-half the Repeat, cover with ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. | |
| Mrs. Hale's New Cook Book (1857) | Melted Butter .—Although |
it may be presumed that every cook who understands her business, knows how to melt butter, it is yet constantly brought to either too thick or toe thin, and not ... From Mrs. Hale's New Cook Book, 1857, page 226. | |
| Common Sense in the Household (1871) | Melted or Drawn Butter |
No. 2 teaspoonfuls flour. 1^ ounce butter. 1 teacupful water or milk. salt in a bowl, and add a little at a time of the water or milk, working it very smooth as you go ... From Common Sense in the Household, 1871, page 183. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Melted or Drawn Butter |
Numerous sauces are made with melted butter. If mixed with too much flour and water, and not enough of butter, it will be very poor, particularly if the water is in too ... From Mrs. Porter's New Southern Cookery Book, 1871, page 173. | |
| Aunt Babette's Cook Book (1889) | Memoi^andum |
TO begin with, you must procure the best triple-motion patent freezer, plenty of ice and rock salt (common salt will not do so well). Use pure cream only. You can not ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 418. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mes. Perkins |
Three tablespoonsful ginger, Half of a nutmeg, One teaspoonful cinnamon, One tablespoonful soda, One teacupful brown sugar, One teacupful butter or sweet lard, One ... From Mrs. Owen's Illinois Cook Book, 1871, page 240. | |
| Directions for Cookery, in Its Various Branches (1837) | Metal and Wedgwood |
tea-pots by frequent use often communicate a disagreeable taste to the tea. This disadvantage may be remedied in Wedgwood ware, by occasionally boiling the tea-pots in a ... From Directions for Cookery, in Its Various Branches, 1837, page 388. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method. — Scald the milk with |
the spices and Break up the chocolate and melt over hot; add the sugar, mix thoroughly, then gradually stir in the boiling water; let cook two or three minutes after all ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 216. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Grate the |
chocolate, add the granulated sugar and hot water, and cook until smooth and glossy; with a whisk beat in the hot milk very gradually, and return to a double boiler to ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Melt |
the in the and saut^ in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Mix |
together the mustard, paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon and cook in the double boiler until thick as soft ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Mix |
tlie potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.—Mix |
tlie condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed pour over the vegetables, toss with the spoon ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 49. | |
| The Dixie Cook-Book (1883) | Mew York |
skim thoroughly and continue to boil slowly from three to six hours, according to size and quality of meat; one hour before dinner, put in cabbage cut in quarters, ... From The Dixie Cook-Book, 1883, page 313. | |
| The Cook's Own Book (1832) | Mi Tton Leg |
(2) Cut off (he shank !*>ne, and trim die knuckle, put it into lukewarm water for ten minutes, wash it it cold water, and let very gently, and skim it A leg of nine ... From The Cook's Own Book, 1832, page 167. | |
| The Cook's Own Book (1832) | Mi.nuten Fleish |
Cut from off a leg of veal some slices as thin as the blade pf a knife, and about four inches long; season them with pepper and salt, lay them into a deep dish, pour ... From The Cook's Own Book, 1832, page 162. | |
| The Cook's Own Book (1832) | Miii.-i |
! done as 1'ollows: lake four pints of cLirilied sugar, which \*> for six poiin<b< of chips, boil it to the degree of blown (which may lie known by dipping tin; skimmer ... From The Cook's Own Book, 1832, page 155. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Milk and Albumen |
A pint of new milk, unbeaten whites of two eggs, a small pinch of salt. Put in a clean quart bottle, cork and shake hard for five minutes. From The Good Housekeeping Woman's Home Cook Book, 1909, page 198. | |
| Housekeeping in Old Virginia (1879) | Milk and Butter |
The most exquisite nicety and care must be observed in the management of milk and butter. A housekeeper should have i?wo sets of milk vessels (tin or earthenware, never ... From Housekeeping in Old Virginia, 1879, page 73. | |
| Aunt Babette's Cook Book (1889) | Milk and Flour Soups |
An earthen milk or a porcelain-lined kettle may be used for these soups, but a farina kettle is preferable if you have one large enough. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 61. | |
| The Boston Cooking-School Cook Book (1896) | Milk Frosting |
\% cups sugar 1 teaspoon butter % cup milk ^ % teaspoon vanilla ^ Put butter in saucepan; when melted, add sugar and lilk. Stir, to be siire that sugar does not adhere ... From The Boston Cooking-School Cook Book, 1896, page 609. | |
| The Jewish Manual (1846) | Milk of Roses |
Put into a bottle one pint of rose-water, one ounce of oil of almonds; shake well together, then add fifty drops of oil of tartar. From The Jewish Manual, 1846, page 231. | |
| The American Frugal Housewife (1829) | Milk Porridge |
Boil new milk; thoroughly milk m a bowl, and po'^r it into the kettle wliile the IS: let it all six or eight minutes. pDople it thicker others; sliould large spoonfuls ... From The American Frugal Housewife, 1829, page 40. | |
| The Jewish Manual (1846) | Milk Porridge |
Make a fine gruel with new milk without adding any water, strain it when sufficiently thick, and sweeten with white sugar. This is extremely nutritive and fattening. From The Jewish Manual, 1846, page 208. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Milk Porridge |
Take half a pint of boiling water; mix a large spoonful of flour in a little cold water, stir it into the water while it is boiling, and let it boil fifteen minutes; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 149. | |
| Common Sense in the Household (1871) | Milk Porridge |
1 tablespoonful Indian meal \ wet to a paste with cold " white flour ) 2 cups boiling water. " A good pinch of salt. Boil the paste in the hot water twenty minutes milk ... From Common Sense in the Household, 1871, page 527. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Milk Porridge |
2 dozen raisins, quartered. 1 tablespoonful flour. 2 cups milk. Salt to taste. Boil the raisins in a little water twenty minutes. Let the water boil away, and add the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 429. | |
| La Cuisine Creole (1885) | Milk Porridge |
Make a quart of milk boiling hot; make a tablespoon¬ ful of flour into a batter with cold milk, add a little salt and stir it in the boiling milk, stirring it constantly ... From La Cuisine Creole, 1885, page 238. | |
| The White House Cook Book (1887) | Milk Porridge |
THE same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a ... From The White House Cook Book, 1887, page 554. | |
| The Cook's Own Book (1832) | MIM'Tll |
Mix very gradually, and nib together in a mortar, an ounce of flour of mustard, with three table-spoonfuls of milk (cream is better), half a tea-spoonful of salt, and ... From The Cook's Own Book, 1832, page 164. | |
| The Cook's Own Book (1832) | Mince the |
as fine as possible, pin so as to mix it well with the flour; up the eggs, mix them with the milk, and wet your cloth well in boiling water, flour it, tie it loose, put ... From The Cook's Own Book, 1832, page 212. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mince-Merar |
Take five cr six pounds scraggy beef—a neck piece will do—and pat to boil in water enough to cover it; take off the scum that rises when it reaches the boiling point, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 193. | |
| The Cook's Own Book (1832) | Minced Collops |
is a fevorite Scotch dish; few families are without it: it keeps well, and is always ready to make an extra dish. beef, and chop and mince it very small; to which add ... From The Cook's Own Book, 1832, page 162. | |
| Common Sense in the Household (1871) | Minced Yeal |
Take the remains of a cold roast of veal fillet, shoulder, or breast, and cut all the meat from the bones. latter, with the ovitside slices and the gristly pieces, into ... From Common Sense in the Household, 1871, page 123. | |
| The National Cookery Book (1876) | Mincep Murron |
Take si me cold n utton, either boiled o1 roasted. Remove the skin and outside parts. Mince it very fine, with a smal] onion. Put a small piece of butter into a stewpan. ... From The National Cookery Book, 1876, page 77. | |
| California Mexican-Spanish Cook Book (1914) | Mint Flavor |
Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon one-half teaspoon chile powder, pinch of mint leaves, slightly cook, add ... From California Mexican-Spanish Cook Book, 1914, page 99. | |
| La Cuisine Creole (1885) | Mint Juleps. Made of Whiskey, Brandy, Gin, Etc., Etc |
One-half tablespoonful of powdered sugar, one wine¬ glass of water, one of whiskey, brandy or gin, etc., and one-half dozen sprigs of mint. Use plenty of fine ice, and ... From La Cuisine Creole, 1885, page 257. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mint Paste |
Soak three tablespoons granulated gelatine in one-half cup cold water thirty minutes. To two cups sugar add one-half cup cold water, and bring to the boiling-point; then ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 126. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mint Tulip |
5 lemons i bunch fresh mint i,K cups sugar yi cup water 3 bottles ginger ale Ice Squeeze the juice from lemons, add leaves from mint, sugar, and water. thirty minutes, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mint Vorvecar |
Put into a wide-mouthed bottle enough fresh, clean peppermint, spearmint, or garden parsley leaves to fill it loosely; fill up with good vinegar, stop closely, leave on ... From Buckeye Cookery and Practical Housekeeping, 1877, page 240. | |
| The Cook's Own Book (1832) | Mint Water |
Take four pounds of dried mint, two gallons and a half of proof spirits, and them, and sweeten the water with a pound and a half of sugar. From The Cook's Own Book, 1832, page 332. | |
| The Cook's Own Book (1832) | Mint, Distilled Liqueur of |
Take two handfuls of fresh gathered garden f mint, and infuse it for some days in a gallon and a half of brandy, and a quart of water; it as pounds and a half of sugar ... From The Cook's Own Book, 1832, page 332. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Minute Puppine |
Take sweet milk, or half water and milk, a pinch of salt, let boil, stir in wheat flour, as in making corn-meal mush, until of same thickness as mush; remove from fire, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 207. | |
| The Dixie Cook-Book (1883) | Minute Puppine |
Take sweet milk, or half water and milk, a pinch of salt, let boil,. wir in wheat flour, as in making corn-meal mush, until same thickbess ag mush; remove from fire, and ... From The Dixie Cook-Book, 1883, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Minuten Fleisch |
1^ lbs. veal cut in Flour thin slices 1}{ cups Brown Stock Salt and pepper Juice 1 lemon ^ cup claret wine 2 sprigs parsley Pound veal until one-fourth inch thick and ... From The Boston Cooking-School Cook Book, 1896, page 282. | |
| The Dixie Cook-Book (1883) | Minwesota FRostine |
Beat whites of three eggs until frothy, not white, add one and a third pints powdered sugar gradually with one hand, beating briskly with the other. Flavor with a ... From The Dixie Cook-Book, 1883, page 97. | |
| Presbyterian Cook Book (1873) | Mis. J. R. Young |
Get the best sweet corn; scald it on the ear, and cut it off while hot; put it in a pan over a kettle of boiling water,to keep it hot until you get enough cut to a can. ... From Presbyterian Cook Book, 1873, page 147. | |
| The Appledore Cook Book (1872) | Miscellaneous Receipts |
Tapioca Cream, Four large spoonfuls of tapioca, just cover with cold water, and soak over night. Set one quart of milk on the fire to warm. Beat the yolks of four eggs ... From The Appledore Cook Book, 1872, page 209. | |
| The Woman Suffrage Cook Book (1886) | Miss A. ,E. Newell |
dance for Pudding. One cupful of sugar, one spoonful of flour stirred up with a little cold water, one tablespoonful of butter, one pint of boiling water. Boil up once ... From The Woman Suffrage Cook Book, 1886, page 73. | |
| The Woman Suffrage Cook Book (1886) | Miss A. E. Newell |
a" i fast Oat-Meal. ■ Take, at 1. a tin vessel you wish full of cooked oat meal, and fill it little more than a third full of dry meal, wash it, put in salt, and fill ... From The Woman Suffrage Cook Book, 1886, page 22. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Miss Alice Walcott |
Two cups of fine white corn meal, scalded with boiling water so that the meal is all wet but not soft; add one teaspoonful of butter, one teaspoonful of sugar, half a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 117. | |
| Presbyterian Cook Book (1873) | Miss Armstrong |
One cup tapioca, soaked several hours in water; drain, and rub fine; one quart of milk; let come to a boil; add a little stir the of six eggs, well beaten, Avith one and ... From Presbyterian Cook Book, 1873, page 75. | |
| Presbyterian Cook Book (1873) | Miss Armstrong |
Take twelve eggs and weigh them their weight in sugar, and one half their weight in flour; two small lemons, or one very large one, grated. Bake in a hot oven. From Presbyterian Cook Book, 1873, page 115. | |
| Presbyterian Cook Book (1873) | Miss Armstrong |
One pound of flour; one pound of sugar; one half pound of; cinnamon or caraway Drop on tins. From Presbyterian Cook Book, 1873, page 128. | |
| Presbyterian Cook Book (1873) | Miss B. Pease |
One teacupful of rice boiled soft; when cold, add one quart of milk; the yolks of three eggs; three tablespoonsful of sugar, and a little nutmeg. in a dish and bake half ... From Presbyterian Cook Book, 1873, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Miss C. J. Wills |
Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from ... From The Boston Cooking-School Cook Book, 1896, page 254. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Miss Cohen |
3 cups of cold boiled pota- ^ a teaspoonful of onion toes, cut in cubes. I cup of pecan nuts, broken A dash of cayenne. in pieces. 2 or 3 tablespoonfuls of vin« egar. I ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Miss Dodd |
YZ teacupful of rice i tablespoonful of cream Boil together for twenty minutes the rice and stock; press them through a sieve and return them to the kettle. Beat the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 24. | |
| Presbyterian Cook Book (1873) | Miss Drusie Harris |
One box of gelatine soared in a large cup of milk or water; one quart of milk boiled and poured into it; then beat the yolks of eight eggs, and add to the gelatine, with ... From Presbyterian Cook Book, 1873, page 92. | |
| Presbyterian Cook Book (1873) | Miss Dryden |
One half head of cabbage; one bunch of celery; two hard boiled eggs, all chopped fine. Mix with it two teaspoonsful of; two of mustard; one-half of pepper and salt. From Presbyterian Cook Book, 1873, page 61. | |
| The Woman Suffrage Cook Book (1886) | Miss E, C. Elder |
Excelled,. / ig. If a box gelatine, half a pint cold water; let it soak half an hour, then add half a pint of boiling water. When cool, add the whites of three eggs, two ... From The Woman Suffrage Cook Book, 1886, page 79. | |
| The Woman Suffrage Cook Book (1886) | Miss E. M |
Bg Put them in a baking tin in the oven, turning frequently as when frying. Brown them well. 1 ?ey are less greasy than if fried, and are more delicate in. every way. 1 ... From The Woman Suffrage Cook Book, 1886, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss Fakloa’s New Cook Book |
All pieces, unless very salt, should be plunged into boiling water, and boiled rapidly for fifteen minutes, to the albumen that is on the outside, and thus keep in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 134. | |
| The Woman Suffrage Cook Book (1886) | Miss H. B. Hicks |
Grape Jelly, Pick off the grapes into a pail, cover, set them into a kettle of water and cook until the juice, runs; then pour them into a strainer cloth, tie up, and ... From The Woman Suffrage Cook Book, 1886, page 120. | |
| Presbyterian Cook Book (1873) | Miss J. A. E |
Whites of seven; three cups of white sugar butter; one of milk; four of flour; one and one half teaspoonsful of baking powder. From Presbyterian Cook Book, 1873, page 120. | |
| Presbyterian Cook Book (1873) | Miss Jennie A. Edgar |
One pound of sugar; one half pound of chocolate, grated; whites of eight eggs, or four whole ones beaten very light; six; one Drop with a teaspoon on well buttered tins. From Presbyterian Cook Book, 1873, page 129. | |
| Presbyterian Cook Book (1873) | Miss Joan Rench |
stiff the whites of two eggs, and beat in gradually one half pound of powdered sugar; scrape down very fine one and one half ounces of best chocolate (prepared cocoa is ... From Presbyterian Cook Book, 1873, page 129. | |
| Housekeeping in Old Virginia (1879) | Miss JST |
Veal daube. After the head of a calf is skinned and the feet prepared by taking off the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them ... From Housekeeping in Old Virginia, 1879, page 175. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss J’akloa's New Cook Book |
if there is bone it it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two three table-spoonfuls of flour, pepper, and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 144. | |
| Presbyterian Cook Book (1873) | Miss L |
Eight eggs; one pint of vinegar; one-half pound of butter; of olive oil; sixteen of made mustard; one teaspoonful, each, of red and black pepper. the eggs very light; ... From Presbyterian Cook Book, 1873, page 58. | |
| The Woman Suffrage Cook Book (1886) | Miss L. A. Hatch |
D< 1 i:s. One-half cup cream, one-half cup sugar, three and a half cups St. Louis flour, one-half teaspoonful soda, one tea spoonful cream tartar, 'two eggs. Spice of ... From The Woman Suffrage Cook Book, 1886, page 23. | |
| The Woman Suffrage Cook Book (1886) | Miss L. A. Hatch |
iced Potatoes. • Chop fine twelve cold boiled potatoes, season highly with pepper, salt, butter, and chopped parsley; take one and a half pints new milk, take out a ... From The Woman Suffrage Cook Book, 1886, page 57. | |
| Presbyterian Cook Book (1873) | Miss Louie |
One; one ounce of; one of black pepper; two of celery seed; one cup of horse-radish, grated; one pod of garlic in each cucumber; of table mustard; eight of oil, and one ... From Presbyterian Cook Book, 1873, page 134. | |
| Presbyterian Cook Book (1873) | Miss Lucy Chambers |
One pound: one pound of light weight; ten eggs, leaving out four whites. Beat the yolks and sugar; then add the whites and flour. Spice to suit taste. From Presbyterian Cook Book, 1873, page 114. | |
| Presbyterian Cook Book (1873) | Miss M. A. Cummin |
One j)Ound of loaf sugar; one cupful; one teaspoonful of cream tartar; two of vanilla; two of vinegar; butter size of an egg. Boil until it hardens when dropped into ... From Presbyterian Cook Book, 1873, page 98. | |
| The Kansas Home Cook-Book (1874) | Miss M. K. Boude |
Take two ounces butter, melt it, and mix with three tablespoons of farina, add one and one-half pints of boiling milk; cook this to a thick mush; when cool take the ... From The Kansas Home Cook-Book, 1874, page 198. | |
| Presbyterian Cook Book (1873) | Miss Maggie Connelly |
Mix one tablespoonful of molasses; two spoonsful of soap, and three of alcohol; add to one pint of hot rain water; lay your silk on a bare and rub on the mixture a ... From Presbyterian Cook Book, 1873, page 171. | |
| Presbyterian Cook Book (1873) | Miss Man.- A. Cummin |
One pound of flour: one pound of sugar: one half pound of butter; four eggs: one of sweet milk; two teaspoonsful of cream tartar, and one teaspoonful of soda, in the ... From Presbyterian Cook Book, 1873, page 114. | |
| Presbyterian Cook Book (1873) | Miss Mary Brady |
One cupful of butter; two of sugar; three of flour; one of sweet milk; the whites of eight eggs; one teaspoonful of cream one and two pounds of almonds, blanched and powdered in rose water. From Presbyterian Cook Book, 1873, page 116. | |
| Presbyterian Cook Book (1873) | Miss Mary E. Mitchell |
One pint of flour; same of sweet milk; seven eggs tablespoonsful of white sugar, and one of melted butter; one of sweet Mix milk and smooth. Beat eggs and sugar together ... From Presbyterian Cook Book, 1873, page 72. | |
| Presbyterian Cook Book (1873) | Miss Mary Gebhart |
Beat the yolks of six eggs, with one half pound of sugar; one quarter pound; add one teaspoonful of lemon essence. Stir in the whites of eggs beaten to a froth; add the ... From Presbyterian Cook Book, 1873, page 115. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss Paeloa’s Ni^w Cook Book |
spoon after the bird began to cook. The water in the pan must often be renewed; and always be careful not to get in too much at a time. It will take an hoTir and a to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss Pivllloa’s New Cook Book |
piece and tie with strong twine. Treat the same as roast beef, giving the same time as if it were a piece of rump (one hour and a half for eight pounds), as the form it ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 138. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Miss Shourds |
i cup of strong boiling coffee i tablespoonful of ginger i cup of brown sugar 1/2 cup of lard Y<2, cup of butter i teaspoonful of baking-soda Mix the butter and lard ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 511. | |
| Presbyterian Cook Book (1873) | Miss Sidney Simms |
One; one half teaspoonful; a piece of butter the size of an egg; two tablespoonsful of white sugar; one pint of sweet milk, and three teaspoonsful of baking powder. (In ... From Presbyterian Cook Book, 1873, page 108. | |
| Presbyterian Cook Book (1873) | Miss Sidney Sims |
Put the goods into a boiler half full of cold rain water; let it boil for ready a pail of indigo water (very dark with indigo), and wring the goods out of the boiling ... From Presbyterian Cook Book, 1873, page 171. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss Taeloa’s New Cook Book |
thickly. Put eight slices of pork in the bottom of the braising-pan; place the veal on side up. Add two small onions, half a small turnip, two of carrot, one clove and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 142. | |
| The Dixie Cook-Book (1883) | Missourzr Brown Breap |
One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put ... From The Dixie Cook-Book, 1883, page 31. | |
| The National Cookery Book (1876) | Mitx Puncu |
Put as much loaf sugar in a tumbler of rich, new milk as will be agreeable to the taste; when it is dissolved, add one or two tabi of the best brandy; the quantity, of ... From The National Cookery Book, 1876, page 295. | |
| The Cook's Own Book (1832) | Miuar, and |
beaten eirus, and an ounce of butter; it in a Dutch oven for half an hour. From The Cook's Own Book, 1832, page 207. | |
| The Cook's Own Book (1832) | Mix a |
little pounded Ioafsug-.tr with a pint and a half of good cream, about a tea-cupful of raspberry jelly, the grated rind of one, and the juice of half a lemon; it toand, ... From The Cook's Own Book, 1832, page 104. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Mix a |
couple of tea spoonsful of gradually it till free from lumps, it, and it into half a pint of boiling water, let it boil four or five then put in about a quarter of a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. | |
| Directions for Cookery, in Its Various Branches (1837) | Mix and |
stir the dough very hard with a spaddle, or a wooden spoon; but do not knead it. Then divide a knife 'into equal portions; and, having floured your hands, it out on the ... From Directions for Cookery, in Its Various Branches, 1837, page 365. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mix and |
sift baking powder, flour; add to first mixture; then add milk and peanuts. Drop from a on a sheet one apart, and onehalf peanut on top of twelve to fifteen minutes in a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 76. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mix and |
sift flour and baking powder, and add alternately with milk to first mixture; add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. in buttered ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 135. | |
| The Corn Cook Book (1918) | Mix and |
sift corn meal, salt and sugar; add sufficient boiling water to wet the meal, but not to make it soft; add butter and milk; when cold add the yolks, beaten very light; ... From The Corn Cook Book, 1918, page 16. | |
| The Corn Cook Book (1918) | Mix and |
sift the dry ingredients, add butter, egg and added to mixture and beat batter three minutes. Pour into hissing hot well greased gem cups and bake in hot oven thirty minutes. From The Corn Cook Book, 1918, page 29. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Mix the |
juice and rind together. Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 28. | |
| Directions for Cookery, in Its Various Branches (1837) | Mix the |
juice with a pound of loaf-sugar broken up, and add the grated rind and the isinglass. Put it a porcelain pan over hot coals, and it it boils. Then skim Boil it ten ... From Directions for Cookery, in Its Various Branches, 1837, page 245. | |
| Common Sense in the Household (1871) | Mix the |
seasoning in with your hands, taste, to be sure all is right, and pack down in stone jai's, pouring melted lard on top. Another good way of preserving them is, to make ... From Common Sense in the Household, 1871, page 139. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mix the |
whole, strain after standing an hour, and freeze. up with a little sugar the whites of three or four eggs, and as the ice is beginning tc set, work this in with a wooden ... From Mrs. Owen's Illinois Cook Book, 1871, page 350. | |
| Boston School Kitchen Text-Book (1887) | Mix the |
flour, sugar, ginger, and in a large bowl. Grate the potato into tlie flour mixture. Let the hop water boil briskly for m., strain it over the potato, and mix If it does ... From Boston School Kitchen Text-Book, 1887, page 193. | |
| Boston School Kitchen Text-Book (1887) | Mix the |
coffee with 1 clean egg shell or 1 inch of Put it in the pot, add the boiling water, and boil only 5 m. Set it where it will keep hot but not boil. Add >^ of cold Pour ... From Boston School Kitchen Text-Book, 1887, page 258. | |
| Rumford Complete Cook Book (1908) | Mix the |
cornstarch smoothly with one-fourth cup of the milk, and scald the remainder in a double almost in the cornstarch and cook thick; add the yolks of the eggs, sugar, ... From Rumford Complete Cook Book, 1908, page 129. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Mix the |
cornstarch, sugar, and hot water and boil Add the juice and grated rind of lemon and let mixture cool. Stir in the beaten yolks and whites of the eggs and pour custard ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. | |
| Aunt Sammy's Radio Recipes (1927) | Mix the |
flour with a small quantity of cold water, add to the meat and vegetables and cook until the stew is thickened. Sprinkle the parsley in the stew and serve hot. From Aunt Sammy's Radio Recipes, 1927, page 38. | |
| Aunt Sammy's Radio Recipes (1927) | Mix the |
spices v^\\h the sugar, and add eggs with the raisins, cream, salt, and vinegar. Beat vrell. From Aunt Sammy's Radio Recipes, 1927, page 70. | |
| Recipes for Sea Food (c. 1910s) | Mix the |
yolks of four eggs with two cream and stir it into the boiling mixture. Remove at once from the fire and serve. Stewed Frogs a la Poulette. — Trim, truss, and marinate as for frying. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. | |
| Recipes for Sea Food (c. 1910s) | Mix the |
yolks of three eggs and one pint of cream, beat for three minutes, and pour over the From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 145. | |
| Ryzon Baking Book (1916) | Mix to a |
smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth. a square baking pan that has been well greased. The batter should be about two ... From Ryzon Baking Book, 1916, page 19. | |
| Presbyterian Cook Book (1873) | Mix with |
this, one handful whole allspice, and one of whole cloves; punch holes through the meat and stuff with suet; sew up in a bag very tight, and cover well with a brine made ... From Presbyterian Cook Book, 1873, page 35. | |
| Presbyterian Cook Book (1873) | Mix with |
yolks of two eggs; and butter the size of an egg; a little vinegar; chop the whites of the eggs, and mix all together. From Presbyterian Cook Book, 1873, page 60. | |
| Bohemian-American Cook Book (1915) | Mix with |
an equal amount of boiled and mashed potatoes. tablespoon of butter, one eg^, a bit of pepper, mix, form or dip in fry fat, composed of equal parts of butter and lard. ... From Bohemian-American Cook Book, 1915, page 134. | |
| The Cook's Own Book (1832) | Mix with a |
table-spoonful of flour a pint of cream, put it saucepan, with two spoonfuls of rose-water, a little cinnamon and; strain and sweeten it, and when cold, mix in two fuls ... From The Cook's Own Book, 1832, page 246. | |
| The Dixie Cook-Book (1883) | Mixce-Mgat |
Take five or six pounds scraggy beef—a neck piece will do—and put to boil in water enough to cover it; take off the scum that rises when it reaches the hoiling point, ... From The Dixie Cook-Book, 1883, page 223. | |
| Presbyterian Cook Book (1873) | Mixed Mustard |
Two of dry mustard; one teaspoonful of; one teaspoonful of brown Mix to a thick paste, oil, and then to a proper consistency, Let stand twenty -four hours before using. From Presbyterian Cook Book, 1873, page 44. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mixed Spice for Rich Cakes and Plum Puddings |
4 teaspoonful each of cloves and allspice. 1 teaspoonful each of mace and grated nutmeg. 8 teaspoonfuls of cinnamon. From Mrs. Lincoln's Boston Cook Book, 1884, page 56. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mixing Butter Cakes |
Cream Butter. — Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add of which have been ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 278. | |
| Housekeeping in Old Virginia (1879) | Mixture for Shading Glass |
Spanisli whiting, one pound; white glue, one-quarter pound; litharge, one ounce; alum, one ounce. Boil the glue and alum in a sufficient quantity of water. Let it cool, ... From Housekeeping in Old Virginia, 1879, page 511. | |
| Mrs. Owen's Illinois Cook Book (1871) | mks. Burk |
put a moderate oven and let dry Then grind in a coffee mill, the mill can be cleaned by grinding corn meal through it. makes a cheap and nutricious dessert, and is very ... From Mrs. Owen's Illinois Cook Book, 1871, page 301. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mks. Wilson |
Two pounds flour, Two pounds sugar, One coffeecupful butter, which is ten ounces, Five teaspoonsful baking powder, Flavor to suit the Beat sugar and butter together, ... From Mrs. Owen's Illinois Cook Book, 1871, page 251. | |
| The Cook's Own Book (1832) | Ml Tfins |
(1) Take one pint of milk quite w:mn., and a quarter of a pint of thick small-tx-cr yast; siniin them into a pan, and adil sntiicicnt flour to make it like a batter; and ... From The Cook's Own Book, 1832, page 163. | |
| The Woman Suffrage Cook Book (1886) | MLrs. William C. Collar |
Graham G, Two cups of graham, and one of white flour, one egg, a pint of new milk, a tablespoonful of sugar, a piece of but ter as large as half an egg, melted, two ... From The Woman Suffrage Cook Book, 1886, page 24. | |
| The Cook's Own Book (1832) | Mmmorvm, Sweet, to |
PREthe white of an egg, lieat fine and sift some doiiljlorefined take some marjoram and rub it on a glass that is quite clean, and lay it in tinform of the glass; so do ... From The Cook's Own Book, 1832, page 161. | |
| Rumford Complete Cook Book (1908) | Mocha Filling and Frosting |
4 tablespoons dry cocoa. 2 cups confectioners' 3 tablespoons liquid coffee, Beat the butter to a cream, adding one cup of the sugar; then sift and add the cocoa. Beat ... From Rumford Complete Cook Book, 1908, page 175. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mocha Frosting |
1\ cups confectioners' sugar IJ cups scalded milk I cup flour \ cup strong cofiee 1 cup granulated sugar 2 squares chocolate (melted) Cream butter; add confectioners' ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 310. | |
| Larkin Housewives' Cook Book (1915) | Mocha Frosting |
One cup powdered sugar, three tablespoons butter, one tablespoon milk, one tablespoon strong coffee, one-fourth teaspoon Mix well with then beat light with silv^d* fork From Larkin Housewives' Cook Book, 1915, page 81. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mock Chaelottb Russb |
One cupful of butter, two cupsful of sugar, four cupsful of flour, one cupful of sour milk, four eggs, one bake in layers as for inside: One pint of sweet milk, the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 365. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mock Hovey |
Five pounds white sugar, a pint and a half water, one-fourth ounce alum; bring to boiling point gradually, skimming well; when cool, add a pound and a half real honey ... From Buckeye Cookery and Practical Housekeeping, 1877, page 225. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mock Srrawberries |
Cut ripe peaches and choice well-flavored apples, in proportion of three peaches to one apple, into quarters about the size of a strawberry, piace in alternate layers, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 143. | |
| The Dixie Cook-Book (1883) | Mock Strawberries |
Cut ripe peaches and choice well-flavored apples, in proportion of three peaches to one apple, into quarters about the size of a strawberry, place in alternate layers, ... From The Dixie Cook-Book, 1883, page 169. | |
| Presbyterian Cook Book (1873) | Mock Teeeapix |
Half a calf's liver, seasoned and fried brown; hash it, not very fine, and dredge it thickly with Take one teaspoonful of mixed mustard; a pinch of cayenne pepper; two ... From Presbyterian Cook Book, 1873, page 38. | |
| The New England Cook Book (1905) | Mock-tui'tle |
No. 2.—Take a calf's head and about two pounds of delicate fat pork. Put both into a soupkettle, with two onions, sweet herbs, mace. kettle with water, and boil very ... From The New England Cook Book, 1905, page 53. | |
| Aunt Babette's Cook Book (1889) | Mohn Maultaschen |
Grind a cupful of mohn (poppy seed), stir in the yelks of six eggs with threefourths of a cup of sugar for about ten minutes, add the grated peel of a lemon, a handful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 404. | |
| Mrs. Owen's Illinois Cook Book (1871) | Moisten a |
flour with water, and add to it a small quantity of salt, a tablespoonful of olive oil, and a spoonful and a half of French brandy; beat up the mixture thoroughly, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 103. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Moisten the |
corn-starch with a little cold milk, then add it to the boiling milk, and stir until it thickens; add the sugar and salt, take from the fire, pour into custard cups, and set away to From Mrs. Rorer's Philadelphia Cook Book, 1886, page 426. | |
| Recipes for Sea Food (c. 1910s) | Moisten with |
half a pint of white and cover with a sheet of buttered paper with a small hole in the The steam must vent, else the surface not glaze. Cook in the oven about forty ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. | |
| Housekeeping in Old Virginia (1879) | Molasses Cakes |
2 cupfuls of molasses. 1 cupful of sour milk. 1 even tablespoonful of soda. 2 tablespoonfuls of ginger. Let the dough be as soft as you can conveniently handle it Bake ... From Housekeeping in Old Virginia, 1879, page 372. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Molasses Drops |
1 tablespoon ginger I cup molasses Pour boiling water over butter; add remaining ingredients, using sufficient flour to make a drop batter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 303. | |
| The White House Cook Book (1887) | Molasses Posset |
THIS old-fashioned remedy for a cold is as effectual now as it was in old times. Put into a saucepan a pint of the best West India molasses, a teaspoonful of powdered ... From The White House Cook Book, 1887, page 568. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Molded Cereal with Banana Surprise—turn |
any left-over breakfast cereal, while still hot, into cups rinsed in cold water, half filling the cups. When cold, scoop out the centers and fill the open spaces with ... From Good Things to Eat, as Suggested by Rufus, 1911, page 60. | |
| Dainty Desserts for Dainty People (c. 1910s) | Molded Pears |
1 can pears. J cup cold water. Drain pears from their syrup and cut in thirds. To syrup add enough boiling water to make 2^ cupfuls, and sugar. Bring to the boiling ... From Dainty Desserts for Dainty People, c. 1910s, page 13. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mollie Wohlgemuth |
Half pound beef suet, Half teaspoonful salt, Half pound pared and chopped apples, Half pound stoned raisins dredged with flour, Five eggs, A grated nutmeg, A glassful of brandy. From Mrs. Owen's Illinois Cook Book, 1871, page 281. | |
| The International Cook Book (1906) | Monday, Fourth Week of June |
Raspberries and Cream (1846) Eggs Molet, Lyonnaise Yarmouth Bloaters (311) Beef Hash Zingara (455) 1907. EGGS MOLET, LYONNAISE Cut in half and finely slice two medium, ... From The International Cook Book, 1906, page 583. | |
| The International Cook Book (1906) | Monday, Third Week of November |
Oranges (104) Pettijohn Food (170) Scrambled Eggs aux Croutons Whitebait, Farm Style (1373) Lamb Hash* with Green Pepper (77) *Use the lamb left over from yesterday ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Mont Blanc |
Remove shells from three cups French chestnuts, cook in small quantity of boiling water until soft, when there will be no water remaining. Mash, sweeten to taste with ... From The Boston Cooking-School Cook Book, 1896, page 495. | |
| Rumford Complete Cook Book (1908) | Moon Cakes |
Yi cup blanched and chopped almonds. Beat the butter and sugar to a cream; add the wellbeaten eggs, then the almonds and, lastly, the flour, salt and baking powder sifted together. From Rumford Complete Cook Book, 1908, page 170. | |
| The Virginia House-Wife (1824) | Morello Cherries |
Take out the stones with a quill over a deep dish, to save the juice that runs from them; put to the juice, a pound of sugar for each pound of cherries, weighed after ... From The Virginia House-Wife, 1824, page 213. | |
| Mrs. Hale's New Cook Book (1857) | Moreover, the |
art of carving is a very requisite branch of domestic management; it not only belongs to the honors of the table, hnX, is important in an economical point of view; fora ... From Mrs. Hale's New Cook Book, 1857, page 487. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Moss Blanc Mange |
Take as much moss as will fill a large coffeecup, put it into a dish, and pour boiling water over it; let it stand about ten minutes. Wash it out, and throw it into cold ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 119. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Motasses Canby |
Take equal quantities brown sugar and Orleans molasses, (or all molasses may be used), and one tablespoon sharp vinegar, and when it begins to boil akim well and strain, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 101. | |
| The White House Cook Book (1887) | Moths in Carpets |
IF YOU fear that they are at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to take ... From The White House Cook Book, 1887, page 587. | |
| The Corn Cook Book (1918) | Motions Used in Mixing Ingredients |
' motions are considered in mixing batters, doughs and. other namely: cutting and folding. is a rotary motion ordinarily used in all cookery. It is to thoroughly mix the ... From The Corn Cook Book, 1918, page 14. | |
| The Kansas Home Cook-Book (1874) | Mottled German—Best Brands known |
put into a saucepan with pints of cold water, a little salt and pepper; boil two hours. a quarter of a pound of butter a tablespoon of flour; it in with a half cup of ... From The Kansas Home Cook-Book, 1874, page 101. | |
| Mrs. Hale's New Cook Book (1857) | Moulds.—Peel and |
core juicy apples, and boil 2 pounds of them to a pulp; pass it through a sieve; add three-quarters of a pound of haif sugar, the juice of 1 lemon, and 1 ounce of ... From Mrs. Hale's New Cook Book, 1857, page 381. | |
| The Picayune Creole Cook Book (1901) | Mousse & VAnanas |
3 Tablespoonfuls of Vanilla. Peel the pineapple, and cut onehalf into slices. Lay them in a bowl and sprinkle with powdered sugar. Cover and set aside till needed. Grate ... From The Picayune Creole Cook Book, 1901, page 326. | |
| The Boston Cooking-School Cook Book (1896) | Mousse Marron |
1 quart vanilla ice cream 1 teaspoon granulated gelatine % cup sugar \% cups prepared French chestnuts % cup water 1 pint cream Whites two eggs % tablespoon vanilla Cook ... From The Boston Cooking-School Cook Book, 1896, page 527. | |
| The Woman Suffrage Cook Book (1886) | Mr. C. M. Ransom |
T. M Chick r Cut the chickens, open on the back, place them on the meat-board and pound until they will lie flat on the grid iron, then broil them over, hot coals for ... From The Woman Suffrage Cook Book, 1886, page 49. | |
| Presbyterian Cook Book (1873) | Mr. Prugh |
As soon as the hams are cut and ready, rub them thorough, ly with a mixture of salt and saltpetre, dry, in the proportion of three tablespoonsful of salt and one ... From Presbyterian Cook Book, 1873, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mre. Col. Woods, Greensburg, Pa |
Dissolve four pounds white sugar in one quart water; place this in a porcelain kettle over a slow fire for half an hour, pour into it a small quantity of gelatine and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 96. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrn. J. HS. * |
All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used put in a small pinch of soda. The fresher all vegetables are the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 280. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrnce-Mear |
Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon each of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 194. | |
| The Dixie Cook-Book (1883) | Mrnce-Meart |
Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon each of ... From The Dixie Cook-Book, 1883, page 224. | |
| Mrs. Hale's New Cook Book (1857) | Mro. Hale S Kew Cook Book |
Hung Beef {the Derrynane Recipe).—Rub the beef well with suit and saltpetre, in the proportion of 2 oz. of saltpetre and 7 lt)s. of salt to 50 lbs. of beef. Put the beef ... From Mrs. Hale's New Cook Book, 1857, page 190. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs P. B. Price |
Stir to a cream one pound powdered and seven ounces of sixteen eggs stiff; stir in one pound sifted flour. From Mrs. Owen's Illinois Cook Book, 1871, page 212. | |
| The Kansas Home Cook-Book (1874) | Mrs, R. A. Carney, Mrs. Hurd, and others |
To seven pounds of fruit, take four pounds quart vinegar, one ounce one ounce cinnamon, one ounce allspice; put the in a bag, and it in the syrup three mornings in ... From The Kansas Home Cook-Book, 1874, page 113. | |
| The Kansas Home Cook-Book (1874) | Mrs, R. W. Robinson, Lawrence |
One quart milk, one pint corn eggs, soda sufficient to little sugar and salt. funds at interest. From The Kansas Home Cook-Book, 1874, page 37. | |
| Presbyterian Cook Book (1873) | Mrs. A |
Take pear-shaped tomatoes, yellow and red mixed; wash them off, and put in narrow mouthed vessels, so that they can be made air tight; to a quart of tomatoes, take a ... From Presbyterian Cook Book, 1873, page 136. | |
| Housekeeping in Old Virginia (1879) | Mrs. a G |
Sweetbread and Mushroom Pat:6s. Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of French ... From Housekeeping in Old Virginia, 1879, page 237. | |
| The Woman Suffrage Cook Book (1886) | Mrs. A. A. Miner |
Brine fc toef or:ms. To one hundred pounds of meat add nine pounds salt, six pounds brown sugar, three ounces saltpetre, one and a-half ounces potash, and six gallons of ... From The Woman Suffrage Cook Book, 1886, page 136. | |
| Presbyterian Cook Book (1873) | Mrs. A. Brown |
pints of milk;; one half box of gelatine; sweeten and Boil as custard. As it is taken from the fire, stir in the whites beaten to a stiff froth. Pour into moulds, and ... From Presbyterian Cook Book, 1873, page 95. | |
| Presbyterian Cook Book (1873) | Mrs. A. C. Coburn |
Three pints of beans and half a pound of salt pork; put beans to soak over night; next morning put them in a vessel with a gallon of soft water and half a teaspoonful of ... From Presbyterian Cook Book, 1873, page 52. | |
| Presbyterian Cook Book (1873) | Mrs. A. Eutterfield |
Soak two tablespoon sful of tapioca in a tea-cupful of milk or water over night. In the morniDg place a quart of milk over the fire; let it come to a boil. Beat the ... From Presbyterian Cook Book, 1873, page 92. | |
| Presbyterian Cook Book (1873) | Mrs. A. F. Payne |
Beat one egg with a tablespoonful of sugar; mix one teaspoonful of mustard in one half teacupful of vinegar; add this to the egg and sugar and until it is quite thick, ... From Presbyterian Cook Book, 1873, page 59. | |
| Presbyterian Cook Book (1873) | Mrs. A. Grimes |
Two pints of corn meal; one tablespoonful of lard; two eggs, and one teaspoonful of salt. From Presbyterian Cook Book, 1873, page 103. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. J. Angell |
Two cups corn meal, butter size of an egg, salt, mix boiling water, two eggs, yelks and whites beaten separately, bake in a quick oven. From The Kansas Home Cook-Book, 1874, page 38. | |
| Presbyterian Cook Book (1873) | Mrs. A. L. Stout |
Take two large potatoes; boil with the skins on; boil two When all is cold, cut the potatoes about half an inch square; cut the onions very; mix with them a handful of ... From Presbyterian Cook Book, 1873, page 60. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. Lake |
six eggs very light, the whites to a stiff froth that will stand alone, the yolks to a smooth lather; add to the yolks a small cupful of milk, pepper and salt; lastly ... From The Kansas Home Cook-Book, 1874, page 123. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. Lake |
Three cups of white sugar, one and a half cups water, two tablespoons vinegar, two teaspoons cream tartar, flavor with vanilla. From The Kansas Home Cook-Book, 1874, page 248. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. Lake |
Two ounces of tartaric acid, two pounds of white sugar, the juice of half a lemon, three pints of water. Boil together five minutes; nearly cold add the of eggs well ... From The Kansas Home Cook-Book, 1874, page 257. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. M. Jenkins, Lawrence, and Mrs. A. Lake |
of tomatoes, skinned, of sugar, two of cloves, two ounces of cinnamon. To be cooked in three pints of vinegar. From The Kansas Home Cook-Book, 1874, page 116. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. Adams |
Put two handfuls of clean hard-wood ashes in two quarts of cold or let until the ashes settle and is perfectly clear. To cleansed water (it should be strong enough of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 369. | |
| Presbyterian Cook Book (1873) | Mrs. Admiral Schenck |
To ten pounds of plums mash and strain the fruit; and to every quart of juice add rather more than one-half pint of vinegar; add cinnamon, cloves and nutmegs; boil ... From Presbyterian Cook Book, 1873, page 45. | |
| Presbyterian Cook Book (1873) | Mrs. Admiral Schenck |
Same quantity of soft boiled rice and sifted corn meal; add a little lard or butter; mix with sour milk sweetened with soda. Bake in a deep tin pan in a quick oven. ... From Presbyterian Cook Book, 1873, page 103. | |
| The Dixie Cook-Book (1883) | Mrs. af. B. Sperry, Nashville, Tenn |
WATERMELON Ice.—Select a ripe and very red melon; scrape some of the pulp and use all the water; sweeten to taste and freeze as other ice. If wished very light add ... From The Dixie Cook-Book, 1883, page 401. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Aggie Kenney, Ky |
Two teaspoonsful of citric acid dissolved in a little water, one teaspoonful and a half essence of lemon, three coffeecupsful white sugar and one gallon water; when this ... From Mrs. Owen's Illinois Cook Book, 1871, page 359. | |
| Presbyterian Cook Book (1873) | Mrs. Armstrong |
One cocoanut; one; one nutmeg; a little cinnamon; a little wine, brandy and rose water; a piece of butter size of an egg. Sweeten to taste; make like a custard; stir the ... From Presbyterian Cook Book, 1873, page 66. | |
| Presbyterian Cook Book (1873) | Mrs. Armstrong |
Take the rind and juice of two large lemons; eight eggs; with one cup of sugar. Stir together the yolks of the eggs, lemons, and sugar. Put in a tin bucket set within ... From Presbyterian Cook Book, 1873, page 91. | |
| Presbyterian Cook Book (1873) | Mrs. Ashley Brown |
of grated chocolate, milk, molasses and sugar, one cupful each; -piece of butter size of an egg; boil until it drops hard; put in a buttered pan and, before it cools, ... From Presbyterian Cook Book, 1873, page 98. | |
| Presbyterian Cook Book (1873) | Mrs. Ashley Brown |
One pint of sugar; half pint of water; it cracks when dropped in water; flavor with lemon or peppermint drop in small drops on buttered paper. From Presbyterian Cook Book, 1873, page 99. | |
| Presbyterian Cook Book (1873) | Mrs. Ashley Brown |
Beat four eggs, whites and yolks separately; put them together, and add one half pound of white sugar; beat very hard; stir in slowly one quarter pound of sifted flour;; ... From Presbyterian Cook Book, 1873, page 128. | |
| Presbyterian Cook Book (1873) | Mrs. Axie Green |
To a quart of beans a teaspoonful of soda. Cover well with water, and set them on to boil until the hulls will easily slip off; throw them into cold water; rub well with ... From Presbyterian Cook Book, 1873, page 16. | |
| The Kansas Home Cook-Book (1874) | Mrs. Backus |
One pint rich sweet cream, whites of three eggs, less will do, sweeten and flavor to taste, and whip an egg beater; is or alone of jelly on top. This with light snow ... From The Kansas Home Cook-Book, 1874, page 235. | |
| The Kansas Home Cook-Book (1874) | Mrs. Bailey, Kansas City |
molasses, one of brown one of flour, one in half a cup of sour three tablespoons ginger, three eggs. From The Kansas Home Cook-Book, 1874, page 170. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Ben. Edwards |
in a of rich milk the rind of a lemon a pound of loaf sugar; when put in the freezer and half freeze. Have ready the juice of five lemons and the whites of three eggs ... From Mrs. Owen's Illinois Cook Book, 1871, page 359. | |
| The Kansas Home Cook-Book (1874) | Mrs. Boiler, Junction City |
Scald one pint corn meal with one quart of boiling milk, stir in one cup flour, one tablespoon eggs, salt and a; grease your pans well and bake in two pans half an hour. ... From The Kansas Home Cook-Book, 1874, page 38. | |
| The Kansas Home Cook-Book (1874) | Mrs. Boiler, Junction City |
One small pint of cold hominy well boiled, one tablespoonful of worked into it, two tea cups of milk, one teaspoonful of salt, one pint of flour; to be baked till thoroughly done. From The Kansas Home Cook-Book, 1874, page 39. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Broadwell |
) one lemon, grate the and squeeze the juice in a bowl, to which add One teacupful of sugar, One teacupful new milk, One tablespoonful corn starch, The yelks of three ... From Mrs. Owen's Illinois Cook Book, 1871, page 165. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Btinn |
One quart white sugar, one water, a lump of butter the size of an egg, one and the same of vanilla. From Mrs. Owen's Illinois Cook Book, 1871, page 355. | |
| The Kansas Home Cook-Book (1874) | Mrs. Burr Noble |
Two eggs, one cup sugar, half cup butter, half cup sweet milk, two cups flour, two teaspoons baking powder. From The Kansas Home Cook-Book, 1874, page 150. | |
| The Kansas Home Cook-Book (1874) | Mrs. Byron Judd, Wyandotte |
Steamed or Baked,—One cup cream, one cup egg, one-third cup cup of raisins. From The Kansas Home Cook-Book, 1874, page 151. | |
| Presbyterian Cook Book (1873) | Mrs. C. G. G |
Two and a half sheets of gelatine dissolved in cold water, to one quart of milk. Sweeten and flavor to taste. From Presbyterian Cook Book, 1873, page 89. | |
| The Kansas Home Cook-Book (1874) | Mrs. C. H. Crane, Osawattomie |
Soak two spoons tapioca for two hours; boil one of milk, add the tapioca, put in the yolks of three eggs well beaten, with one and one-half cups of sugar; let this just ... From The Kansas Home Cook-Book, 1874, page 235. | |
| The Kansas Home Cook-Book (1874) | Mrs. C. N. Stevens |
Boil the cabbage for fifteen minutes, then change the water for more from the boiling teakettle. When tender, drain, and set aside perfectly cold. fine; add two well ... From The Kansas Home Cook-Book, 1874, page 95. | |
| Presbyterian Cook Book (1873) | Mrs. C. Wight |
Stir to a cream one cup of butter and three cups of sugar; add one half cup of wine; one teaspoonful of lemon essence; cinnamon and nutmeg to suit the taste. till light ... From Presbyterian Cook Book, 1873, page 85. | |
| Presbyterian Cook Book (1873) | Mrs. Cady, Indianapolis |
potatoes; peel and slice; add half of a onion, cut fine; two small bunches of celery, chopped also whites of two hard boiled eggs. The yolks mixed with mustard, oil, ... From Presbyterian Cook Book, 1873, page 60. | |
| The Dixie Cook-Book (1883) | Mrs. Col. Bend, Macon, Ga |
Lemon SHeRBET—With two quarts water mix, one and a half pounds white sugar, juice of six lemons and one ounce isinglass or whites of eight ex: beaten ligut, Freeze.—Mrs. ... From The Dixie Cook-Book, 1883, page 401. | |
| Presbyterian Cook Book (1873) | Mrs. D. A. Bradford |
Take some cold, roasted veal; season with spice; beat in a mortar. Skin a cold, boiled tongue; cut up and pound it to a paste, adding to it nearly its weight of butter; ... From Presbyterian Cook Book, 1873, page 36. | |
| The Kansas Home Cook-Book (1874) | Mrs. D. C. Hawthorne |
one-half dozen cantaloupes that are not ripe enough to be mellow; slice them not too thin, and lay in a stone jar. two of vinegar, and three pounds of and and and them, ... From The Kansas Home Cook-Book, 1874, page 117. | |
| The Kansas Home Cook-Book (1874) | Mrs. D. Taylor |
One of vinegar, one and; the vinegar, sugar and spices, and pour over the cherries hot; draw off and the syrup twelve successive mornings. Be sure and have sufficient ... From The Kansas Home Cook-Book, 1874, page 116. | |
| The Kansas Home Cook-Book (1874) | Mrs. D. Taylor |
Six eggs, three tablespoons flour, salt, one the mix the flour; then add the milk. Lastly, whip the whites to a stiff froth. Work them in, and bake quickly. From The Kansas Home Cook-Book, 1874, page 202. | |
| Presbyterian Cook Book (1873) | Mrs. D. W |
S. Mix an ounce of ginger; one of mustard; one of black; three of coriander seed; three of tumeric: quarter of an ounce of cayenne pepper; half an ounce of cardamom; ... From Presbyterian Cook Book, 1873, page 42. | |
| The Kansas Home Cook-Book (1874) | Mrs. D. W |
Boil one gallon plums in a quart of water, off one quart juice, to which add one quart sugar; boil in porcelain or bright kettle over a brisk fire for twenty minutes. From The Kansas Home Cook-Book, 1874, page 247. | |
| The Woman Suffrage Cook Book (1886) | Mrs. D. W. Forbes |
Two eggs, one and a half cups of sour A a half cup of thick cream, or three tablespoonfuls of melted butter, one cup of sugar, a half-teaspoonful of soda (if the milk is ... From The Woman Suffrage Cook Book, 1886, page 23. | |
| Presbyterian Cook Book (1873) | Mrs. D. W. Iddings |
of molasses; one glass of sour milk or cream: one tablespoonful of soda; one half pint of melted lard. Put the the molasses and milk, and beat to a foam. Make the dough very soft. From Presbyterian Cook Book, 1873, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. D. W. R., Washington City |
Roast Meat wira Puppine. Never wash the meat, but if necessary wipe with a damp cloth, sprinkle with salt, pepper, and flour; if not fat, put three or four pieces of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 170. | |
| Presbyterian Cook Book (1873) | Mrs. David Rench |
One pint of sweet milk; one teaspoonful of cream tartar; one half teaspoonful of soda with the milk; one teaspoonful of lard mixed with the flour; a little salt; cut one ... From Presbyterian Cook Book, 1873, page 105. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Davis |
) Four tablespoonsful melted butter, Half cupful milk, One and a half cupsful flour, Three teaspoon sful baking powder, From Mrs. Owen's Illinois Cook Book, 1871, page 244. | |
| The Kansas Home Cook-Book (1874) | Mrs. Denman |
Fresh meat should be put to cook in boiling water, and the water kept boiling; when done leave the meat in the pot, closely covered, until cool. Remove the scum at the ... From The Kansas Home Cook-Book, 1874, page 61. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Dick Young |
One quart currant juice, two quarts water and three pounds good brown sugar. Put into a cask, leave the bung out fermentation has ceased, then rack off and bottle. From Mrs. Owen's Illinois Cook Book, 1871, page 358. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Dr. C. A. Carlton |
Doug ts. One cup sugar, butter one-half.size of an egg, two eggs, well beaten, one cup sour milk, one-half teaspooniul of salt, one-half teaspoonful of soda, as little ... From The Woman Suffrage Cook Book, 1886, page 24. | |
| Presbyterian Cook Book (1873) | Mrs. Dr. Craighead |
One cup of molasses; two-thirds cup of butter; one of; one soda; two of cloves; one of four even cups of flour; steam two or three hours; if you like. From Presbyterian Cook Book, 1873, page 74. | |
| Presbyterian Cook Book (1873) | Mrs. Dr. Craighead |
To seven pounds of fruit take one quart of vinegar and three of sugar; one half teacupful of broken cinnamon, and a few Seed one half the cherries and stew them rich. From Presbyterian Cook Book, 1873, page 140. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Dr. Gibson |
Pare four lemons thin, soak the rinds twelve hours in half a pint of cold water; then add the juice of the lemons and half a pint more of cold water; beat to a froth the ... From Mrs. Owen's Illinois Cook Book, 1871, page 273. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Dr. Price. Kt |
One pound of potatoes, after they are pressed through a sieve, One nutmeg. Beat the butter and potatoes together; the yelks of the eggs and sugar together; add in small ... From Mrs. Owen's Illinois Cook Book, 1871, page 300. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Dr. Ryan |
One gallon of plums, a stand them on the top of the stove till they are cooked perfectly soft; then set the kettle off and let it cool to be nibbed the sieve, letting ... From Mrs. Owen's Illinois Cook Book, 1871, page 328. | |
| Presbyterian Cook Book (1873) | Mrs. Dr. Smith |
Two cupsful of sugar; one half cupful of butter; one half teaspoonful of soda dissolved in a cupful of sour milk; cinnamon or nutmeg to taste; flour enough to make a soft dough. From Presbyterian Cook Book, 1873, page 128. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. Dr. Stall, Union City |
Poor Man’s Puppine. A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar; place in the oven while cold, stirring occasionally while the rice is ... From Buckeye Cookery and Practical Housekeeping, 1877, page 210. | |
| Housekeeping in Old Virginia (1879) | Mrs. Dr. T. W |
Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with the juice of a lemon, ten eggs, one pound butter, one pound sugar; beat to a ... From Housekeeping in Old Virginia, 1879, page 387. | |
| Housekeeping in Old Virginia (1879) | Mrs. E, B |
tfelly without JBoiling. To one of the shilling packages of Cox's gelatine, add one pint cold water. After letting it stand an hour, add one and a half pounds of loaf ... From Housekeeping in Old Virginia, 1879, page 429. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. E. C. Walraven, Philadelphia |
stir gradually three gills of yellow Indian meal, a half-pint of molasses and a teaspoonful of salt. Scald thoroughly and add two tablespoon fuls of powdered ginger. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 407. | |
| The Woman Suffrage Cook Book (1886) | Mrs. E. J. Harding |
rum Cats' Boil the plums, skins and all, with a little water, and, when soft, strain through a colander, pressing the pulp through. To five pounds of pulp and juice add ... From The Woman Suffrage Cook Book, 1886, page 59. | |
| The Woman Suffrage Cook Book (1886) | Mrs. E. R. Abbot |
Plum Cf ' Three-fourths pound sugar, three-fourths pound butter, six eggs, one pound flour, one pound raisins, one-fourth pound citron, one wine-glassful of raisin ... From The Woman Suffrage Cook Book, 1886, page 108. | |
| Presbyterian Cook Book (1873) | Mrs. E. Rohrer |
To five pounds of berries put two and a half pounds of sugar; boil down as thick as apple butter; add cinnamon and cloves to taste; a pinch of salt; one pint of vinegar; ... From Presbyterian Cook Book, 1873, page 45. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Eliza B. Burgess |
Belle’s I:. a / ■ Four tablespoonfuls pearl tapioca, twelve apples pared and quartered. Soak the tapioca in cold water till clear, add the apples and a little salt, ... From The Woman Suffrage Cook Book, 1886, page 77. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Ellen W. E. Parton |
Sausage f1 For twenty pounds meat: half pound salt, one small cup pepper, one large cup sage, one small teaspoonful saltpetre. ■ ' From The Woman Suffrage Cook Book, 1886, page 52. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Emma P. Ewing |
Steamed Browr ead. One quart rye meal, a small pint Indian meal well sifted, three teaspoons Royal Baking Powder stirred thoroughly into the meal,- half a cup molasses, ... From The Woman Suffrage Cook Book, 1886, page 17. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Forrest W. Forbes |
Ap j b Truffles, One dozen juicy apples of fine flavor, two cups white sugar, one scant quart of milk, four eggs, one pint of sweet cream, two tablespoonfuls of powdered ... From The Woman Suffrage Cook Book, 1886, page 79. | |
| Larkin Housewives' Cook Book (1915) | Mrs. Frank Boninie, Monessen, Pa |
N^egar Frosting One cup brown sugar; one cup white sugar, ten tablespoons water, two tablespoons vinegar, cream of tartar the size of a pea; boil all togeliier until a ... From Larkin Housewives' Cook Book, 1915, page 83. | |
| Larkin Housewives' Cook Book (1915) | Mrs. Frank S. Merrill, Bristol, Conn |
Oremge Ice-Cre£un Use two pint-size cans of Larkin Evaporated Milk; add an equal amount of water that has previously been boiled and cooled and one pound From Larkin Housewives' Cook Book, 1915, page 98. | |
| Presbyterian Cook Book (1873) | Mrs. G. W. Rogers |
One of apples slightly stewed and well mashed; whites of three eggs well beaten; four heaping tablespoonsful Beat together for twenty minutes. To be eaten with cream soon after made. From Presbyterian Cook Book, 1873, page 87. | |
| Presbyterian Cook Book (1873) | Mrs. G. W. Rogers |
Two hundred small sized cucumbers; three tablespoonsful of white mustard seed; three of black; three of celery seed; one handful of juniper berries, one handful of small ... From Presbyterian Cook Book, 1873, page 132. | |
| The Kansas Home Cook-Book (1874) | Mrs. Garrett |
of raisins seeded and chopped of one; the in one pint of tender, then skim it out; pour the same water over the raisins; grate the lemon, and add; bake with an upper crust. From The Kansas Home Cook-Book, 1874, page 190. | |
| Presbyterian Cook Book (1873) | Mrs. Graham |
White Part.—Two cups of sugar; one half cup of butter: one of sweet milk; two teaspoonsful of baking powder: two and one half cups of flour; and one lemon. Pink ... From Presbyterian Cook Book, 1873, page 116. | |
| Presbyterian Cook Book (1873) | Mrs. Graham |
" One gallon of red berries, and one half gallon cider vinegar; let it stand over night; put in six pounds of white sugar; let it boil; skim, and let it stand until ... From Presbyterian Cook Book, 1873, page 151. | |
| The Kansas Home Cook-Book (1874) | Mrs. Griswold |
Three cups of sweet milk, one cup of sour; Three cups of Indian meal, one cup of flour; Of soda sufficient a teaspoon to The same of salt will season it well; A cup of ... From The Kansas Home Cook-Book, 1874, page 38. | |
| Presbyterian Cook Book (1873) | Mrs. H |
Two cups of butter; two cups of sugar; one cup of milk; four cups of flour; one teaspoonful of soda; two; one pound of currants, and seven eggs. From Presbyterian Cook Book, 1873, page 117. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. E. Starrett and Mrs. E. Branham |
To five gallons green tomatoes, sliced thin, add one pint salt, well sprinkled through; let stand over water that has risen on them. Then take one gallon of best cider ... From The Kansas Home Cook-Book, 1874, page 109. | |
| Presbyterian Cook Book (1873) | Mrs. H. L. Brown |
To five tincupsful of flour put two teaspoonsful of soda; of one and one half tincupsful of sugar; one fourth pound of butter and pint of milk; add cinnamon and nutmeg. From Presbyterian Cook Book, 1873, page 128. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. M. Simpson, Lawrence |
One one-half pound three-fourths pound flour, ten eggs; boil the The excellence of the above receipts can only be realized by in the it from the fire to Then add the ... From The Kansas Home Cook-Book, 1874, page 142. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. M. Simpson, Lawrence |
One quart milk, one-half pint cream, three eggs, one heaping teaspoon Bermuda arrowroot; sweeten and salt: a part stir in arrowroot; remainder and stir in the beaten ... From The Kansas Home Cook-Book, 1874, page 236. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. M. Simpson. Lawrence |
ripe cucumbers, pare and seed, cut in strips; soak them in vinegar twenty-four and clear in a syrup of equal parts vinegar and sugar, with spices to your taste. From The Kansas Home Cook-Book, 1874, page 117. | |
| The Woman Suffrage Cook Book (1886) | Mrs. H. O. Hawkins |
fountain Ca ke. One and a-half cups sugar, and two tablespoonfuls butter beaten to a cream, yolks of two eggs, one cup milk, three cups flour, two teaspoonfuls cream of ... From The Woman Suffrage Cook Book, 1886, page 115. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. Tisdale |
: - of milk, three-fourths of a box of gelatine, (two ounce box,) nine heaping tablespoons of sugar, put into the milk, beat the yolks of six eggs; when the milk almost ... From The Kansas Home Cook-Book, 1874, page 234. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. W. Baker, Lawrence |
To the whites of three eggs add a cup of beat the eggs fifteen minutes. From The Kansas Home Cook-Book, 1874, page 128. | |
| Larkin Housewives' Cook Book (1915) | Mrs. H. Wrench, Goodrich, Wis |
To Cure Hams, Bacon and Dried Beef For every twenty pounds of meat use three-fourths of a pound of Larkin Salt, one-half ounce saltpeter, and one cup Larkin Molasses, ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Hakriman |
) One quart cream. Whites of three eggs cut into a stiff froth,. Four spoonsful sweet wine, Sugar to your taste, or vanilla. Whip it to a stiff froth with a whisk; fast ... From Mrs. Owen's Illinois Cook Book, 1871, page 274. | |
| Mrs. Hale's New Cook Book (1857) | Mrs. Halb's New Cook Book |
ing days, on the last day boiling the syrup until it is very rich, with the rind of one, and the juice of two lemons. To improve the flavor of a melon, take it when ... From Mrs. Hale's New Cook Book, 1857, page 372. | |
| Mrs. Hale's New Cook Book (1857) | Mrs. Hale S New Code Book |
filling them only half Sift a little fine sugar over just as you put them into the oven. Or:—Beat 8 ozs. of butter, and mix with 2 welt beaten eggs; mix 8 ozs. of dried ... From Mrs. Hale's New Cook Book, 1857, page 394. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Harriet M. Turner |
Delicious crape Jelly. Put the fruit in a preserving kettle and set it on the stove where the fruit will heat gradually; after the juice is ex tracted, strain through ... From The Woman Suffrage Cook Book, 1886, page 121. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Harriman |
One gallon tomatoes, four tablespoonsful salt, four one one cayenne two peppers, garlics, two quarts cider vinegar, one pound brown sugar. Boil away one half, strain and bottle. From Mrs. Owen's Illinois Cook Book, 1871, page 321. | |
| The Kansas Home Cook-Book (1874) | Mrs. Has Clark, Fort Scott |
One lemon, cup one of sweet milk; grate the outside of the inside coating, add to that the yolks of the eggs, beat awhile, then add the sugar, then squeeze the in; when ... From The Kansas Home Cook-Book, 1874, page 183. | |
| Presbyterian Cook Book (1873) | Mrs. Hemy Stoddard |
Put a teacupful of tapioca in a quart of cold water; stand from three to five hours; put it into a stew pan. on a hot stove, and let it boil thoroughly for fifteen ... From Presbyterian Cook Book, 1873, page 76. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. Henry Addis |
1 gallon of chopped green i ounce of cloves i ounce of turmeric 2 gallons of chopped cabbage i ounce of ginger i ounce of black pepper i ounce of celery seed y^. pound ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 543. | |
| Larkin Housewives' Cook Book (1915) | Mrs. Henry Davis, New Decatur, Ala |
One cup Larkin Molasses or Corn Sjnrup, one cup brown sugar, one cup milk, three tablespoons butter, one-half cup cocoa, one teaspoon vanilla. Boil sugar, molasses, milk ... From Larkin Housewives' Cook Book, 1915, page 131. | |
| Presbyterian Cook Book (1873) | Mrs. Henry Stoddard |
One pint of wine; the yolks of six eggs, and the whites of three; a sufficient quantity of lemon; ground cinnamon and sugar to taste. Heat the whole over the fire, but ... From Presbyterian Cook Book, 1873, page 86. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Hodges |
) One pound powdered sugar, One pound butter, Two blanched, and thin, and rubbed in a little flour, One pounds raisins stoned and chopped. Beat butter and sugar together ... From Mrs. Owen's Illinois Cook Book, 1871, page 249. | |
| The Kansas Home Cook-Book (1874) | Mrs. Hubbard, Wyandotte |
Put to soak over night as many as needed, in plenty of water; in the morning drain them out, put a skillet and partly cover with hot water; let them stand on top of the ... From The Kansas Home Cook-Book, 1874, page 56. | |
| The Kansas Home Cook-Book (1874) | Mrs. Hunting |
of butter, two of sugar, two and one-half of sifted flour, juice or grated peel of one lemon, one teaspoon of cream tartar, onehalf teaspoon of soda, (both rubbed the ... From The Kansas Home Cook-Book, 1874, page 154. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Hurst |
Three pounds sugar, three pints vinegar, spiced and boiled to a syrup. For a gallon jar of peaches three nutmegs, one tablespoonful of cloves, one and two tablespoonsful ... From Mrs. Owen's Illinois Cook Book, 1871, page 310. | |
| The Kansas Home Cook-Book (1874) | Mrs. Isaac Young |
* One gallon cream, whites of six eggs, beat to a froth, coffee cup heaping full of pulverized sugar. Flavor to taste and freeze. From The Kansas Home Cook-Book, 1874, page 236. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. B. Lamber |
Two cups of sugar, one-half cup of butter, two cups of new butter-milk, of one of soda, very full, two cups of raisins, spices to your taste. From The Kansas Home Cook-Book, 1874, page 153. | |
| The Woman Suffrage Cook Book (1886) | Mrs. J. Blackmer |
Loa ake. Half a cupful sweet cream, one cupful butter, two and a quarter cupfuls sugar, three and a half cupfuls flour, one cupful raisins, five eggs and one teaspoonful ... From The Woman Suffrage Cook Book, 1886, page 105. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. C. Horton, Lawrence |
butter, two cups sugar, one cup milk, four cups flour, whites of ten eggs, one soda, two tartar, almond extract to flavor it. From The Kansas Home Cook-Book, 1874, page 152. | |
| Presbyterian Cook Book (1873) | Mrs. J. D. Loomis |
Ten pints of grapes; two pounds; one of vinegar; one ounce cloves; one ounce cinnamon. vinegar and sugar together; boil fifteen minutes; then squeeze the pulps of the ... From Presbyterian Cook Book, 1873, page 45. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. G. Dougherty, Wyandotte |
One tea cup one of one lemon, a little sugar. Bake; let it cool; then frosting— one whites five eggs, juice of one lemon. Eat cold. From The Kansas Home Cook-Book, 1874, page 205. | |
| Presbyterian Cook Book (1873) | Mrs. J. H. Pierce |
five pints of sifted flour mix teaspoonsful of cream tartar; in one half pint of sweet milk and one half pint of melted butter or fresh stir one half pint of sweet milk ... From Presbyterian Cook Book, 1873, page 105. | |
| Presbyterian Cook Book (1873) | Mrs. J. J. P |
One large coffee cup of white sugar; half the rind of one lemon; one teaspoonful of juice; a lump the of an egg; one half pint of water; add a teaspoonful of corn starch ... From Presbyterian Cook Book, 1873, page 84. | |
| Presbyterian Cook Book (1873) | Mrs. J. J. Patterson |
Beat the yolks of seven eggs and stir them into one pint of scalding milk with a little sugar; boil like custard and set away to Pour a large cup of warm water over a ... From Presbyterian Cook Book, 1873, page 93. | |
| Presbyterian Cook Book (1873) | Mrs. J. L. Brenner |
To one half box Cox's gelatine, take one and a half pints of cold water; dissolve over the fire; then add one pound of white sugar; rinds of two and juice of three ... From Presbyterian Cook Book, 1873, page 95. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. L. Hunting |
One quart milk, half cup rice, (picked over and washed,) one of sugar, one of raisins, a little stir these ingredients all together, and bake in a quick oven, about one and a half hours. From The Kansas Home Cook-Book, 1874, page 205. | |
| Presbyterian Cook Book (1873) | Mrs. J. Morehead |
One peck of tomatoes boiled; one teacup of salt; one-half teacup of fine white pepper; one teaspoonful cayenne pepper; one one hour, and just before removing from the ... From Presbyterian Cook Book, 1873, page 46. | |
| Presbyterian Cook Book (1873) | Mrs. J. R. Reynolds |
Take nice ripe peaches; after paring, put them in a boiling syrup of sugar and water, (four tablespoonsful to one quart); cook ten minutes. Can and seal boiling hot. From Presbyterian Cook Book, 1873, page 143. | |
| Presbyterian Cook Book (1873) | Mrs. J. R. Young |
Put the gherkins in brine for a week; if they are salty, soak one day; then take a and line it grape leaves; put the gherkins in and cover them with vinegar; put in a of ... From Presbyterian Cook Book, 1873, page 133. | |
| Presbyterian Cook Book (1873) | Mrs. J. R. Young |
Take nice peaches, pared smoothly; scald them in an ordinary syrup until soft enough to run a straw in; place them in a jar; make a fresh, rich syrup. To one pint of ... From Presbyterian Cook Book, 1873, page 144. | |
| Presbyterian Cook Book (1873) | Mrs. J. Stockstill |
One pound of sweet potatoes, boiled and rubbed through a sieve; one half pound of butter; one half pound of sugar; quart of milk; seven eggs beaten separately. Warm the ... From Presbyterian Cook Book, 1873, page 68. | |
| Presbyterian Cook Book (1873) | Mrs. J. T. Wolf |
; let it come to a boil; the yolks of three; one and a half tablespoonsful of corn starch; beat together with a little cold milk. When the milk boils, stir in the starch ... From Presbyterian Cook Book, 1873, page 87. | |
| The Kansas Home Cook-Book (1874) | Mrs. Jacob Barlow, Blue Rapids |
buttermilk, one half cup butter or lard, three eggs, a salt, one cup of sugar, one teaspoon soda, nutmeg. We advise the use of Richards' Queen for making From The Kansas Home Cook-Book, 1874, page 165. | |
| The Kansas Home Cook-Book (1874) | Mrs. James Barlow, Blue Rapids |
To one hundred pounds meat, add of rock five pounds sugar, five saltpetre, gallons and skim until all the scum is removed; when cold, pour over the hams. Let them remain ... From The Kansas Home Cook-Book, 1874, page 75. | |
| The Kansas Home Cook-Book (1874) | Mrs. James Barlow, Blue Rapids |
Cut corn from cob, pack in stone jar inch deep, then cover with a layer of salt; alternate these till the jar is filled. Pieces of board are then fitted, and a stone ... From The Kansas Home Cook-Book, 1874, page 87. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. Jane M. Woods, Milford Center, Ohio |
To Prevent A CuILp Coucnine at Nivxt.—Boil the strength out of ten cents worth of “seneca snake-root” in one quart of soft water; strain through a cloth, boil down to a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 441. | |
| Presbyterian Cook Book (1873) | Mrs. Jno. G. Lowe |
One box of Cox's gelatine; pour on it a pint of cold water, and let it stand ten minutes; then pour on four pints of boiling water; one pint of wine; two pounds of ... From Presbyterian Cook Book, 1873, page 92. | |
| Presbyterian Cook Book (1873) | Mrs. John A. McMahon |
Stuff two chickens as if to boil; put in a pot; don't quite cover with put them on two hours before dinner. Chop an onion, some parsley, and a little mace; rub a piece ... From Presbyterian Cook Book, 1873, page 30. | |
| Presbyterian Cook Book (1873) | Mrs. John Day |
Two quarts of currant juice; three pounds of sugar; one pint of vinegar; one tablespoonful each of cinnamon, cloves, pepper, allspice and nutmeg; boil twenty minutes. From Presbyterian Cook Book, 1873, page 45. | |
| Presbyterian Cook Book (1873) | Mrs. John Rench |
Take small nutmegs, not quite ripe; pare and quarter them; cover with vinegar and let stand twenty four hours. measure out one quart of the vinegar, and to each ... From Presbyterian Cook Book, 1873, page 139. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. John W. Pepper, Philadelphia |
2 lemons y> pound of sifted sugar Beat the yolks with the juice and grated rind of the lemons, also the sugar; put it on the fire, and let it come to a boil. Then add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 433. | |
| The Kansas Home Cook-Book (1874) | Mrs. John Westlake |
One peck ripe tomatoes, peeled and chopped onions, and two green peppers chopped fine, a half teacup salt, half teaspoon of black pepper, two tablespoons of ground one ... From The Kansas Home Cook-Book, 1874, page 102. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Judge Bkeese |
and the tomatoes well, (not strained;) a of an ounce of mace, nutmeg and cloves, one handful scraped horseradish, two pods red pepper, salt to the taste; boil this away ... From Mrs. Owen's Illinois Cook Book, 1871, page 320. | |
| Presbyterian Cook Book (1873) | Mrs. Judge Sherman |
One peck of green tomatoes, sliced thin; sprinkle with salt, and let them stand one night; slice twelve onions; put with the tomatoes, and boil in vinegar for two hours, ... From Presbyterian Cook Book, 1873, page 135. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Judge Van Doerston's |
Butter the size of an egg. One tablespoonful stirred into the flour enough to make a soft dough; ginger to the taste. One pint flour, lump of butter the size of a walnut ... From Mrs. Owen's Illinois Cook Book, 1871, page 189. | |
| The Kansas Home Cook-Book (1874) | Mrs. K. A. Warner |
Four eggs, one cup butter, two cups sugar, one teaspoon soda, one half cup sour milk. From The Kansas Home Cook-Book, 1874, page 161. | |
| The Kansas Home Cook-Book (1874) | Mrs. Kingsbury, Wyandotte |
Cut the corn finely from the cob, scraping it when done; put in a piece of butter half as as an egg in the spider, and when hot, pour corn, and cover up closely. it ten ... From The Kansas Home Cook-Book, 1874, page 88. | |
| Presbyterian Cook Book (1873) | Mrs. L. G. Evans |
in one quart of sweet milk about ten fresh peach leaves, with four ounces of sugar and one teacupful of corn starch dissolved in a quarter of a pint of cold milk; all ... From Presbyterian Cook Book, 1873, page 89. | |
| Presbyterian Cook Book (1873) | Mrs. L. G. Evans |
Put white onions on the stove in warm milk; when they commence to boil take them out and rub the outside skin off with a coarse towel; then put them in jars and sprinkle ... From Presbyterian Cook Book, 1873, page 137. | |
| The Kansas Home Cook-Book (1874) | Mrs. L. G. Terry |
One cup molasses, one egg, one cup warm water, one cup two-thirds cup of butter; make a thick batter; one tablespoon ginger, one teaspoon soda. From The Kansas Home Cook-Book, 1874, page 170. | |
| The Kansas Home Cook-Book (1874) | Mrs. Levi Wilson |
To a of strong vinegar add two large spoons each of ginger, pepper, cloves, and all two of and horse radish, a half pound brown sugar; place all in a jar covered with ... From The Kansas Home Cook-Book, 1874, page 112. | |
| The Kansas Home Cook-Book (1874) | Mrs. Lu |
J. Winton, The whites of eleven eggs well beaten, one and a half tumblers sugar the eggs, one tumbler flour stirred very gently into this, one teaspoon cream tartar ... From The Kansas Home Cook-Book, 1874, page 146. | |
| Presbyterian Cook Book (1873) | Mrs. Lucy Green |
Scald one quart of milk; grate in four large potatoes, and four ounces of butter, while the milk is hot. When cold, add four eggs well beaten; spice and sweeten to your taste under From Presbyterian Cook Book, 1873, page 68. | |
| Presbyterian Cook Book (1873) | Mrs. Lucy Green |
Two cupsful of dried apples soaked over night; chop fine and simmer slowly in two cups of N. O. molasses until it looks dark. When cool, add one cupful of butter; one ... From Presbyterian Cook Book, 1873, page 119. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. A. Da Lee, Lawrence |
Two two lard, two-thirds of a cup of milk, a little salt, and flour sufficient to make a stiff batter, one heaping teaspoon of baking powder, drop from spoon into hot ... From The Kansas Home Cook-Book, 1874, page 35. | |
| The Woman Suffrage Cook Book (1886) | Mrs. M. E. Sammet |
ice Table Syrup. One quart of sugar, two tablespoonfuls of molasses, one quart of water, boiled slowly until reduced to littleless than a quart; if boiled longer, it becomes candied., From The Woman Suffrage Cook Book, 1886, page 89. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. E. Whitmore |
One cup one one half of of raisins, two quarts milk, nutmeg; let it stand on a warm stove two hours t Bake one hour. From The Kansas Home Cook-Book, 1874, page 205. | |
| Presbyterian Cook Book (1873) | Mrs. M. Eells |
One half pound of almonds, blanched and pounded with a little rose water or essence of lemon; one half pound of white sugar; two eggs; whites well beaten. Dip your hands ... From Presbyterian Cook Book, 1873, page 129. | |
| The Woman Suffrage Cook Book (1886) | Mrs. M. F. Curtiss |
- ■ ogg’s ' uped One peck of green, and one peck of ripe tomatoes, onehalf head of white cabbage, one-half pound of celery, three onions, four green peppers. Chop fine ... From The Woman Suffrage Cook Book, 1886, page 60. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. M. Denman, Lawrence |
One peck green tomatoes, two large heads cabbage, twelve onions, twelve green peppers, eight tablespoons of salt, four tablespoons of of one-half pint of mustard seed, ... From The Kansas Home Cook-Book, 1874, page 111. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. Morrow and |
others. One cup sugar, one cup molasses, not quite a cupful of butter, one cup coffee, one cup one ground cloves, one of cinnamon, one mix the butter and sugar together, ... From The Kansas Home Cook-Book, 1874, page 134. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. S. Beers, Rossville |
One cup butter, one and a half cups sugar, flour, one egg, one cup milk, one teaspoon soda, one cup of chopped fine. From The Kansas Home Cook-Book, 1874, page 152. | |
| The Kansas Home Cook-Book (1874) | Mrs. Mary H. Wolcott, Wyandotte |
One cup of raisins, one of currants, one of suet chopped fine, one of molasses, three of flour, one glass sour milk with one teaspoon soda and one of cream tartar, one ... From The Kansas Home Cook-Book, 1874, page 196. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Masters |
One pound a half flour, Three-quarters of a pound white sugar, Three-quarters of a pound butter, Quarter teaspoonful soda in one tablespoonful Sift and weigh the flour, ... From Mrs. Owen's Illinois Cook Book, 1871, page 250. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Mate Elliott |
One teacupful and a half butter, One teacupful and a half brown sugar, Two teacupsful molasses, Five teacupsful flour, Two pounds One pound currants,,: Two ... From Mrs. Owen's Illinois Cook Book, 1871, page 211. | |
| Presbyterian Cook Book (1873) | Mrs. McM |
Boil turnips in a good deal of salt water; when soft, drain off the water and put them in a skillet with cream and butter, and let them simmer. From Presbyterian Cook Book, 1873, page 50. | |
| Presbyterian Cook Book (1873) | Mrs. Munger |
Two eupsful of sugar; three fourths of a cupful of butter: three eupsful of flour, mixed with three teaspoonsful of baking powder; three fourths of a cupful of sweet ... From Presbyterian Cook Book, 1873, page 116. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. Mustin |
1^2 pounds of sugar (confectioners' A) 3 ounces of chocolate YZ teaspoonful of lemon -juice Make and finish the same as in preceding recipe. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 523. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. N. W. Broadwell |
To each gallon of bruised fruit, add one gallon of let it stand twenty-four hours, then strain, and to each quart of the juice add one and a half or two quarts of water ... From Mrs. Owen's Illinois Cook Book, 1871, page 360. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. N. W. Edwards |
To one gallon of water a dozen and a, half lemons, squeeze out the and add to a pleasantly lemonade. Freeze it, and nearly frozen, add the beaten of six Stir to mix well, then freeze well. From Mrs. Owen's Illinois Cook Book, 1871, page 359. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. P. B. Price |
Three ounces citric acid dissolved in one of water; cover the cherries with it and let it stand six or eight hours; strain off the juice and pour it on another bowl of ... From Mrs. Owen's Illinois Cook Book, 1871, page 355. | |
| The Kansas Home Cook-Book (1874) | Mrs. P. G. Lowe |
One pint sour milk, one teaspoonful soda, one egg, one tablespoon shortening, graham to form a stiff batter, bake in gem irons. From The Kansas Home Cook-Book, 1874, page 41. | |
| Presbyterian Cook Book (1873) | Mrs. P. P. Lowe |
Scrape off the outside gently; soak in cold water for three hours, if the ham is small, or over night if it is large. the ham from the water; wipe it dry, and place it ... From Presbyterian Cook Book, 1873, page 38. | |
| Presbyterian Cook Book (1873) | Mrs. P. P. Lowe |
One dozen ears of corn when it first comes, or a half dozen ears after it is grown. Cut the grains down the middle of each row, and cut carefully off the cob. If the ... From Presbyterian Cook Book, 1873, page 49. | |
| Presbyterian Cook Book (1873) | Mrs. P. P. Lowe |
Of peaches, the white heath clings are preferred; of pears, the flemish beauty. Take white clings tolerably ripe; pare and keep them covered in a deep jar until ready to ... From Presbyterian Cook Book, 1873, page 143. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Perkins |
Two quarts new milk, of corn starch and six eggs. Heat the milk to nearly boiling, then add starch, which must be dissolved in a From Mrs. Owen's Illinois Cook Book, 1871, page 360. | |
| Presbyterian Cook Book (1873) | Mrs. R |
Six good sized onions; twelve green peppers; three dozen ripe tomatoes peeled and chopped; three or four tablespoonsful of fine salt. Stew all together gently several ... From Presbyterian Cook Book, 1873, page 46. | |
| The Kansas Home Cook-Book (1874) | Mrs. R. A. Carney |
tapioca in two cups warm water; next morning add one cup sugar, the grated rind and juice of a lemon, and to an earthen pare and quarter or slice one-half dozen good ... From The Kansas Home Cook-Book, 1874, page 219. | |
| Presbyterian Cook Book (1873) | Mrs. Roger Stemble |
Two heads of cabbage; four dozen cucumbers; one dozen green peppers; one of white onions; chop all but the onions; sprinkle with salt; let them stand one hour; drain ... From Presbyterian Cook Book, 1873, page 138. | |
| Three Jell-O Booklets (1910s-1920s) | Mrs. Rorer's Coupe Santa Marie |
Dissolve one package of Orange Jell·O in one pint of boiling water. Fill sherbet glasses one· fourth full with mixed chopped fruits that are in season: peaches, apples, ... From Three Jell-O Booklets, 1910s-1920s, page 13. | |
| Three Jell-O Booklets (1910s-1920s) | Mrs. Rorer's Jambolaya |
Fill a mould or tall glasses a little more than half full of mixed sliced fruits, oranges and bananas and other fruits in season. Dissolve one package of Orange Jell·O ... From Three Jell-O Booklets, 1910s-1920s, page 13. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Ruth F. Elwei |
To three' eggs beaten thoroughly add one tablespoonful each of salt, mustard and sugar; to this mixture add one cup milk, one cup vinegar, one tablespoonful butter, and ... From The Woman Suffrage Cook Book, 1886, page 65. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Ruth F. Elwell |
Tomato tsup. One peck tomatoes, quarter cup salt, one teaspoonful red pepper, two.teaspoonfuls ground mace, two teaspoonfuls allspice, two teaspoonfuls cloves, two ... From The Woman Suffrage Cook Book, 1886, page 60. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Ryan |
Twelve eggs, Zf*~~* $ Sixteen ounces flour, ^ One pound powdered white sugar. Heat the flour; beat the yelks and together; beat the whites very stiff; add the whites and ... From Mrs. Owen's Illinois Cook Book, 1871, page 236. | |
| The Kansas Home Cook-Book (1874) | Mrs. S. F. Mather, Wy#ndotte |
cup of cup of cup of sweet milk, one teaspoon one-half teaspoon (or two teaspoons baking powder, four eggs, We wish to impress upon all the necessity of using • the ... From The Kansas Home Cook-Book, 1874, page 138. | |
| The Kansas Home Cook-Book (1874) | Mrs. Sam |
of and whites of four eggs, a piece of butter the size of a walnut, two cups one of and of one orange, three cups flour, two teaspoons baking powder, From The Kansas Home Cook-Book, 1874, page 160. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Sarah M. Perkins |
Break? ms. One cup water, one cup milk, two cups flour; beat from ten to fifteen minutes rapidly with an egg-beater. These will rise like popovers. No salt, the cups of ... From The Woman Suffrage Cook Book, 1886, page 20. | |
| The Kansas Home Cook-Book (1874) | Mrs. Shepherd |
of grapes, seven pounds of brown sugar, one pint very sharp vinegar, two tablespoons ground cloves and allspice; remove the skin from the grapes; boil the pulps tender ... From The Kansas Home Cook-Book, 1874, page 114. | |
| Presbyterian Cook Book (1873) | Mrs. Simon Gebhart |
One quart of tomatoes, one quart of milk and one quart of Boil the water and tomatoes together about twenty minutes, and then add the milk; then one teaspoonful of soda. ... From Presbyterian Cook Book, 1873, page 16. | |
| The Kansas Home Cook-Book (1874) | Mrs. Spencer and Mrs. O. B. Gunn |
One cup butter, three eggs, two cups sugar, two teaspoons in two; to make a stiff paste. From The Kansas Home Cook-Book, 1874, page 161. | |
| The Kansas Home Cook-Book (1874) | Mrs. Sterling, Chatham, Canada |
One cup butter, two cups pulverized sugar, one cup sweet milk, three cups flour, one-half cup corn starch, one-half teaspoon one teaspoon cream two teaspoons of lemon extract. From The Kansas Home Cook-Book, 1874, page 152. | |
| The Kansas Home Cook-Book (1874) | Mrs. T. A. Hurd |
Eight pounds of fruit, four pounds of brown pint of vinegar, one-half ounce of cinnamon, the same of cloves. From The Kansas Home Cook-Book, 1874, page 115. | |
| Presbyterian Cook Book (1873) | Mrs. T. A. Phillips |
Three cups of flour; one cup of milk; one cup of molasses; one of chopped suet: one of raisins; two teaspoonsful cinnamon; one of cloves; two teaspoonsful soda. Boil three hours. From Presbyterian Cook Book, 1873, page 74. | |
| Presbyterian Cook Book (1873) | Mrs. T. A. Phillips |
Wash your cucumbers well, and place them in stone jars. To every gallon of vinegar add one half teacupful of salt; one ounce of ginger root; one ounce of allspice; one ... From Presbyterian Cook Book, 1873, page 132. | |
| The Kansas Home Cook-Book (1874) | Mrs. T. L. Johnson |
Two of powdered cup of butter, three and a half cups of flour, two-thirds cup of milk, whites of eight eggs, one hickory-nut From The Kansas Home Cook-Book, 1874, page 132. | |
| The Kansas Home Cook-Book (1874) | Mrs. T. L. Johnson |
Three-fourths of a cup of white sugar, halfcup of milk, two eggs, two or three spoons of stewed pumpkin. Mix well together the sugar, yolks of eggs, and pumpkin; then ... From The Kansas Home Cook-Book, 1874, page 191. | |
| The Kansas Home Cook-Book (1874) | Mrs. Tarr |
The parts roasted are the shoulder, saddle, loin, or chine. Wash the meat well and dry it with a cloth. Put the meat on with a little water (which should always be done ... From The Kansas Home Cook-Book, 1874, page 63. | |
| Presbyterian Cook Book (1873) | Mrs. Theodosia Du Bois |
apple quinces: cut in; pare and remove the cores; weigh and to of quinces allow one put them into a: cover with cold water and boil until they are tender enough to pass ... From Presbyterian Cook Book, 1873, page 144. | |
| Presbyterian Cook Book (1873) | Mrs. Theodosia Dubois |
Seven pounds of plums; three of sugar; one ounce of cinnamon; one of cloves, and one quart of vinegar. From Presbyterian Cook Book, 1873, page 140. | |
| The Kansas Home Cook-Book (1874) | Mrs. Thomas |
six pleasant apples, pare and core; fill the cavities with sago, put them in a dish, the 1hh with water, and bake till done, Ea A witr. cream and sugar, From The Kansas Home Cook-Book, 1874, page 221. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Thos. S. Lyon |
Peach erbet. Two quarts of peaches cut and sugared over night, using two cupfuls of sugar. Put a tablespoonful of gelatine in half a cupful of cold water, let it stand ... From The Woman Suffrage Cook Book, 1886, page 88. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Van Dusen |
Three pounds beef, Two pounds suet, Six pounds apples, (that will cook well,) Three pounds raisins, Three pounds currants, Three pounds sugar, Two pounds citron, Three ... From Mrs. Owen's Illinois Cook Book, 1871, page 174. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Van Ness |
Seven pounds meat, Ten pounds apples, Two pounds suet, Three lemons, Brandy and spices to the taste. P.ie. One teacupful of cream, one teacupful of sugar, two ... From Mrs. Owen's Illinois Cook Book, 1871, page 172. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. W |
8. HURST. ) One pound brown sugar, Three pounds raisins, Cloves, cinnamon, allspice, nutmeg, wine and brandy to the taste, One large cupful molasses. Beat well, as in all cakes. From Mrs. Owen's Illinois Cook Book, 1871, page 208. | |
| Presbyterian Cook Book (1873) | Mrs. W |
B. Trim and quarter six heads of good cabbage; boil in vinegar and water until a broom splint can be passed through Prepare a paste of one half pint of best sweet oil; ... From Presbyterian Cook Book, 1873, page 139. | |
| Presbyterian Cook Book (1873) | Mrs. W |
Pour ounces of mutton tallow; two of beeswax; one of rosin, and one half ounce of gum camphor. Simmer well together; take off the fire, and then add one gill of alcohol. ... From Presbyterian Cook Book, 1873, page 164. | |
| Presbyterian Cook Book (1873) | Mrs. W. A |
B. Into two quarts of boiling water, stir corn meal, it makes a smooth mush; boil half an hour; add salt, and stir briskly. hot, in a skillet, one tablespoonfiil, each, ... From Presbyterian Cook Book, 1873, page 110. | |
| Presbyterian Cook Book (1873) | Mrs. W. A |
B. Pare and halve one peck peaches, and place in a stone jar; boil three pints of vinegar and three pounds of sugar; skim, and pour over the fruit; repeat three times, ... From Presbyterian Cook Book, 1873, page 141. | |
| Presbyterian Cook Book (1873) | Mrs. W. A. B |
One cupful of butter; three of sugar: of flour: one half cupful of sweet milk of ten eggs well beaten; three teaspoonsful of baking powder. Beat butter and sugar to a ... From Presbyterian Cook Book, 1873, page 124. | |
| Presbyterian Cook Book (1873) | Mrs. W. A. Phelps |
two cupsful of mashed potatoes, and in two tablespoonsful of melted butter; beating to a white cream before adding any thing else. Then put with this two eggs whipped ... From Presbyterian Cook Book, 1873, page 53. | |
| The Kansas Home Cook-Book (1874) | Mrs. W. H. Ralston |
and of two lemons, two starch, two one of sweet milk, six eggs, yolks. the eight teaspoons of pour over the pudding when done and brown Eat cold. From The Kansas Home Cook-Book, 1874, page 204. | |
| Presbyterian Cook Book (1873) | Mrs. W. R. S. a |
Take two pounds of potash; put it in an earthen vessel and add two gallons of boiling rain water; one ounce of salamonia, and one ounce of salts of tartar. Put them in ... From Presbyterian Cook Book, 1873, page 168. | |
| Presbyterian Cook Book (1873) | Mrs. W. R. S. Ayres |
Take one cup of rice; half a pint of water, and put on to; when the rice has absorbed the water, put in one pint of sweet milk, and let boil three-quarters of an hour; ... From Presbyterian Cook Book, 1873, page 54. | |
| Presbyterian Cook Book (1873) | Mrs. William |
One pint of molasses; one teacupful of sugar; one; two tablespoonsful of ginger; same of ground cinnamon; one teaspoonful of salt; one tablespoonful of soda in a half ... From Presbyterian Cook Book, 1873, page 128. | |
| Presbyterian Cook Book (1873) | Mrs. William |
Beat up one egg; one and one half tablespoonsful of sugar; three tablespoonsful of cream, and one of liquor. From Presbyterian Cook Book, 1873, page 157. | |
| Presbyterian Cook Book (1873) | Mrs. William Bomberger |
Take three dozen large cucumbers; three white onions; grate all to a pulp; drain through a sieve, several hours; add to the pulp, salt, pepper, and good vinegar. Seal up in bottles. From Presbyterian Cook Book, 1873, page 44. | |
| The Kansas Home Cook-Book (1874) | Mrs. Win. Floyd, St. Joseph, Mo |
of sugar, one cup of molasses, one cup of one cup of one pound of raisins, three eggs, two of baking powder, and spices of all kinds. From The Kansas Home Cook-Book, 1874, page 153. | |
| Presbyterian Cook Book (1873) | Mrs. Wm |
One ounce of white wax; two of spermacetti, and one of gum camphor, well pulverized. Put all in a tin cup, and nearly cover with olive oil; put it on the stove and let ... From Presbyterian Cook Book, 1873, page 163. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Wm. A. Turney |
The whites of ten 62:2*8, c5O / One tumbler and a half powdered sugar, One tumbler and two tablespoonsful flour, A scant teaspoonful cream tartar. ~~"^" The whites of ... From Mrs. Owen's Illinois Cook Book, 1871, page 214. | |
| Presbyterian Cook Book (1873) | Mrs. Wm. Craighead |
To twelve pounds of peaches take six pounds of sugar and one pint of vinegar; add spice to taste. From Presbyterian Cook Book, 1873, page 141. | |
| The Kansas Home Cook-Book (1874) | Mrs. Wm. H. White, Junction |
; stir in two-thirds cup of butter, and one ana a mixed cold, add five egg-, beaten with one-half tea- From The Kansas Home Cook-Book, 1874, page 142. | |
| The Kansas Home Cook-Book (1874) | Mrs. Wm. Shepherd |
Take half a pint of milk, let it boil; scrape a square and a half of chocolate, put it in a tin on the stove, with the milk, till it becomes soft; add half pint of ... From The Kansas Home Cook-Book, 1874, page 253. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Wm. Turney |
One cupful sugar, one cupful one spoonful water, one large tablespoonful butter and a teaspoonful vinegar. From Mrs. Owen's Illinois Cook Book, 1871, page 356. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Wm. Turney |
loaf and half a pint water. Cook on a slow fire for half an hour; add one teaspoonful dissolved gum arabic and one Boil until brittle and pull into long sticks. From Mrs. Owen's Illinois Cook Book, 1871, page 356. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Zil I. Spooner |
Browr sad. Two cups yellow corn meal, two cups sifted graham, twothirds cup molasses, one-half cup raisins, one small teaspoon salt, one teaspoon j"ull of soda; mix very ... From The Woman Suffrage Cook Book, 1886, page 16. | |
| The Woman Suffrage Cook Book (1886) | Mrs^ Allie E. Whit as |
Fives hlllx ' Slice green tomatoes over night and cover well with salt. Next morning strain oft' all the liquor and chop fine. To two quarts of the chopped tomatoes put ... From The Woman Suffrage Cook Book, 1886, page 62. | |
| The Kansas Home Cook-Book (1874) | Mss. H |
Boil one quart of milk, stir in three gills of corn meal, half pint of molasses, half pound of suet, one tablespoon of salt, add one of milk; bake eat hard Butter and sugar stirred. From The Kansas Home Cook-Book, 1874, page 207. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Much of the |
goodness of hams depends on smoking. ‘They should be hung at such a distance from.the fire as not to be heated. They should be hung up with the shank-end downward, as ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 61. | |
| The Cook's Own Book (1832) | Mulberries, Sirup of |
as many mulberries as will yielil three pints of juice, which put preserving pan of is reduced to one pint; then lay the fruit on a to throe pounds of sugar, boil it to ... From The Cook's Own Book, 1832, page 332. | |
| Reliable Recipes (c. 1910s-1920s) | Muriatic Acid, Oxalic Acid |
or lemon and salt Rinse in boiling water, then in ammonia water and then in clear water From Reliable Recipes, c. 1910s-1920s, page 76. | |
| Common Sense in the Household (1871) | Mush and Milk |
1 cup Indian meal, wet up "with cold water. 2 quarts cold water. Salt to taste. Boil two hours; stirring often with a wooden spoon or a stick. To be eaten hot with milk and sugar. From Common Sense in the Household, 1871, page 527. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Muskmelon Frappe |
Remove the tops of small nutmeg melons so as to form a cover. Take out all the seeds and membrane and scoop out as much of the soft pulp as can easily be removed. Cut ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 162. | |
| The International Cook Book (1906) | Mussaka, Moldave |
Apples with Rice (179) 2797. MUSSAKA, MOLDAVE Remove bones, trim fat off the boiled beef saved from yesterday's dinner, then cut meat in small square pieces, and cut ... From The International Cook Book, 1906, page 880. | |
| The International Cook Book (1906) | Mussels, Ancienne |
Beignets Souffle's (790) 1132. MUSSELS, ANCIENNE Thoroughly scrub and wash in running cold water sixty very fresh mussels, place them in a saucepan with a pint water and ... From The International Cook Book, 1906, page 344. | |
| Directions for Cookery, in Its Various Branches (1837) | Mustard and Pepper |
let it melt in the liquor. Then put the whole into a stone jar, cover it closely, and set it in a kettle of boiling water, which must be kept on a quick boil for an ... From Directions for Cookery, in Its Various Branches, 1837, page 183. | |
| Directions for Cookery, in Its Various Branches (1837) | Mustard and Pepper |
COMMON MUSTARD—Is best when fresh made. good Hour of mustard; put it in a plate, add to it a little salt, and mix it by degrees with boiling water to the usual ... From Directions for Cookery, in Its Various Branches, 1837, page 183. | |
| Mrs. Beeton's Book of Household Management (1861) | Mustard Poultice |
This most useful application is made in a variety of ways. The simplest, the cleanest, and most efficacious for ordinary purposes, we believe to be the following: Take a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Mustard-and-linseed Poultice |
Mix equal parts of dry mustard and linseed-meal in warm vinegar. When the poultice is wanted weak, warm water may be used instead of the vinegar; and when it is required ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | Muvurron Srew |
Cut up the mutton and boil it with an onion in a little water, Skim it well. Add six or eight tomatoes. and season it with pepper and salt. About an hour before serving ... From The National Cookery Book, 1876, page 77. | |
| The Cook's Own Book (1832) | Myrtle, Oil of |
Put two ounces of peach leaves, and the half of a nutmeg, six this in a bain marie alembic your liqueur, in which, infuse half a pound of myrtle for pounds ofsugar in ... From The Cook's Own Book, 1832, page 332. | |
| The Cook's Own Book (1832) | N D Cheesecakes |
(3) Blanch six i unices of gweet, and lialf an (iiince of hitter almonds; lie half an hour in a drying stoxe, or Ix-fore the fire; pound tlicni very line in a mortar, ... From The Cook's Own Book, 1832, page 47. | |
| The Kansas Home Cook-Book (1874) | Nahantowee—another Method |
Roast the corn on the cob, shell it off, and dry it by the sun. This needs to boil about six hours. half done, throw in a half pint of white beans to a pint of the corn, ... From The Kansas Home Cook-Book, 1874, page 87. | |
| Mrs. Hale's New Cook Book (1857) | Nale’s New Cook Book |
Child’s Luncheon.—Good sweet is one of the most nutritious, at the same time the most wholesome of food, that can be given they are weaned. Milk Porridge.—Stir 4 ... From Mrs. Hale's New Cook Book, 1857, page 458. | |
| The Kansas Home Cook-Book (1874) | Nannie Swallow, Grasshopper |
One cup sour milk, Indian meal to thicken, one-half cup molasses, one handful sugar, one cup one handful flour, one soda; steam two hours. From The Kansas Home Cook-Book, 1874, page 207. | |
| The Cook's Own Book (1832) | Naples Curd |
Put into a quart of new milk a stick of cinnamon, boil it a few mini:'' the cinnamon, and stir in eight well-beaten eggs, and a table-spoonful of white wine it boils ... From The Cook's Own Book, 1832, page 169. | |
| The Creole Cookery Book (1885) | Nasturtion Seeds |
Keep a large glass jar of cold cider vinegar, and put in the green seeds of nasturtions after the flowers are off, and the seeds full grown, but not hard; remove the ... From The Creole Cookery Book, 1885, page 225. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Nasturtium Vinegar |
Fill a quart jar loosely with nasturtium blossoms fully blown; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 43. | |
| The Picayune Creole Cook Book (1901) | Navets Sautés au Beurre |
6 Turnips. 2 Tablespoonfuls of Butter. Boil the turnips according to directions, and, when very tender, drain in a colander. Put two tablespoonfuls of butter into a ... From The Picayune Creole Cook Book, 1901, page 243. | |
| Presbyterian Cook Book (1873) | Neapolitan Blanc Mange |
Heat one quart to stir in one ounce of gelatine that has been soaked in one cup of the milk for an hour, and three fourths of a cup of sugar. When the gelatine is ... From Presbyterian Cook Book, 1873, page 89. | |
| Simple Italian Cookery (1912) | Neapolitan Receipt |
Take ten medium-sized fresh tomatoes and cut them in two^ crosswise. Put a layer of these into a bakingdish with the liquid side touching the bottom of the dish. Now ... From Simple Italian Cookery, 1912, page 21. | |
| Presbyterian Cook Book (1873) | Nellie Andrews |
; six tablespoonsful of sugar; three tablespoonsful of corn starch. Boil like custard. a merangue with the whites, and a little sugar. From Presbyterian Cook Book, 1873, page 91. | |
| Presbyterian Cook Book (1873) | Nellie Andrews |
Five eggs; one quarter of a pound of sugar; one lemon, The yolks, sugar, and lemon to be beaten together very light; then boil; stir in the whites while cooking. From Presbyterian Cook Book, 1873, page 92. | |
| Home Candy Making (1889) | Nevada Flavoring |
gill alcohol 3 drops oil of rose 3 drops oil of peppermint Mix the ingredients in a bottle, shake well, cork, and it is ready for use. A teaspoonful will flavor a pound ... From Home Candy Making, 1889, page 27. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Nevada Mountain Honey |
Boil two pounds qf white sugar, a half-pint of water, and a of for minutes, after it begins to boil. Do not stir after the sugar Add drops of oil of rose and drops of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 563. | |
| The National Cookery Book (1876) | New Encitanp Brown BreEApD |
Two cupfuls of Indian meal; two cupfuls of rye meal; one cupful of wheat flour; one cupful of molasses; one and a half pints of sweet milk; one teaspoonful of soda; a pinch of salt. From The National Cookery Book, 1876, page 172. | |
| Manual for Army Cooks (1896) | New England Boiled Dinner |
Remove bone from eight pounds of corned beef (cut from round), tie meat closely, put in deep pot, cover with water, add one teaspoonful salt, one-half salt spoonful ... From Manual for Army Cooks, 1896, page 98. | |
| The Dixie Cook-Book (1883) | New Orleans Housekeeper.” . . ‘ |
Pium Puppine.—Stone a pound of raisins. Prepare a pound of zante currants by putting them into a colander with holes not too large, set that ina pan half full of warm ... From The Dixie Cook-Book, 1883, page 405. | |
| Buckeye Cookery and Practical Housekeeping (1877) | New PorarTors |
Wash, scrape, boil ten minutes, turn off water, and add enough more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 295. | |
| The Dixie Cook-Book (1883) | New PoraTogs |
Wash, scrape, boil ten minutes, turn off water, and add enough more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, ... From The Dixie Cook-Book, 1883, page 341. | |
| Common Sense in the Household (1871) | New Year's Cakes |
( Yery nice.) »J< ^ pint cold water. 3;^ lbs. flour. 1 teaspoonfvil soda dissolved in hot water. 4 tablesjioonfuls caraway seed sprinkled the. Rub the butter, or, what ... From Common Sense in the Household, 1871, page 335. | |
| Buckeye Cookery and Practical Housekeeping (1877) | New York City |
For creams and custards eggs should never be beaten in tin, but always in stone or earthen ware, as there is some chemical influence about tin which prevents their ... From Buckeye Cookery and Practical Housekeeping, 1877, page 86. | |
| The Dixie Cook-Book (1883) | New York City |
SWEET PIVELES. 269 Rirre Tomito Pick1e. Pare and weigh ripe tomatoes and put into jars and just cover with vinegar; after standing three days pour off the vinegar and ... From The Dixie Cook-Book, 1883, page 272. | |
| The Boston Cooking-School Cook Book (1896) | Newton Tapioca |
5 tablespoons pearl tapioca % cup molasses 4 cups scalded milk 3 tablespoons butter 4 tablespoons Indian meal 1}^ teaspoons salt Soak tapioca two hours in cold water to ... From The Boston Cooking-School Cook Book, 1896, page 459. | |
| The Woman Suffrage Cook Book (1886) | Nice Cottage Puddings |
One cup sugai, three tablespoonfuls melted butter, one egg, one cup milk, two heaping cups flour, one teaspoonful soda, two teaspoonfuls cream-tartar. From The Woman Suffrage Cook Book, 1886, page 72. | |
| Housekeeping in Old Virginia (1879) | Nice Preparation of Apples |
Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enough ... From Housekeeping in Old Virginia, 1879, page 437. | |
| Manual for Army Cooks (1896) | Nick or |
cut off a piece at the pointed or eyed end. Put them into the oven; avoid if possible their touching one another. Bake in a uniform heat; turn each potato frequently. ... From Manual for Army Cooks, 1896, page 122. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Nitrogenous Foods |
The second division of the Combustible Compounds is called nitrogenous, or flesh-forming foods. Nitrogen is the flesh-forming element common to all foods. It enters ... From Mrs. Lincoln's Boston Cook Book, 1884, page 478. | |
| The International Cook Book (1906) | No the International Cook Book |
Season with two teaspoons salt and one teaspoon white pepper, adding one ounce melted butter. Place the pan on a brisk fire and let cook for fifteen minutes, turning ... From The International Cook Book, 1906, page 128. | |
| Mrs. Owen's Illinois Cook Book (1871) | NogThe Best Ever Made |
The yelks of sixteen eggs, twelve tablespoonsful of loaf sugar; beat to the consistency of cream, to add two-thirds of a nutmeg; beat well together; mix in half pint ... From Mrs. Owen's Illinois Cook Book, 1871, page 355. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Norfolk Cakes |
OxE of two of brown sugar, one cupful of sour milk or cream, three and a half cupsful of flour, four teas^DOonful of saleratu-. and one glassful of brandy; bake in small seal-shells. From Mrs. Porter's New Southern Cookery Book, 1871, page 270. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | North Carolina |
Beat one cupful of butter; then add gradually one cupful and two-thirds of sugar, and beat until creamy and frothy. Add half a teaspoonful of powdered mace> and then, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 20. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Nourishing and Stimulating Food |
There is another classification of food which it is well to consider briefly. In its effect upon the system food is nourishing and stimulating, or the reverse. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 488. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Nun Butter |
Four ounces of butter, six ounces of sugar, as much wine as the butter will take; beat the butter and sugar together, and gradually add the wine and a little nutmeg. From Mrs. Porter's New Southern Cookery Book, 1871, page 356. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Nut and Raisin |
1 cup raisins 1 cup chopped nuts Seed raisins and chop until fine; add chopped nuts. Beat egg until; add sugar, nuts, raisins and lemon From Lowney's Cook Book, Illustrated in Colors, 1907, page 314. | |
| Home Candy Making (1889) | Nut Bars |
Make Marsh Mallow Paste as directed. Chop six hazel nuts, one dozen blanched and brown almonds, one or two bitter almonds and about a half-dozen pistachio nuts. Add the ... From Home Candy Making, 1889, page 43. | |
| The Creole Cookery Book (1885) | Nut Cakes |
One lb. of nut kernels, 1 lb. of sugar, the whites of 6 eggs beaten to a stiff froth, 2 tablespoonfuls of flour. From The Creole Cookery Book, 1885, page 151. | |
| Three Jell-O Booklets (1910s-1920s) | Nut Frappe |
Dissolve one package Jell-0, any flavor, in one pint of boiling water. Set aside to harden. Stir one-half cup granulated sugar into one pint of whipped cream. When ... From Three Jell-O Booklets, 1910s-1920s, page 15. | |
| Dainty Desserts for Dainty People (c. 1910s) | Nut Frappe |
1 cup cream. f cup milk. White of one egg. 1 cup cooked pineapple and strawberries. 1 cup chopped nuts. Soak gelatine in the cold water five minutes and dissolve over ... From Dainty Desserts for Dainty People, c. 1910s, page 21. | |
| Aunt Babette's Cook Book (1889) | Nutmeg Cakes |
Sift one pound of flour and one pound of pulverized sugar into a large bowl, four or five eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 411. | |
| The International Cook Book (1906) | Nutmeg Cakes |
2576. STUFFED EGGS WITH FINES HERBES Cut off a small piece at both ends of twelve freshly prepared hardboiled eggs, then cut them in two crosswise, scoop out the yolks ... From The International Cook Book, 1906, page 804. | |
| Gulf City Cook Book (1878) | Nutrient Enema |
Take of beef-tea pint, and thicken it with a teaspoonful of tapioca. Reduce one and three fourths ounces of raw beef to a fine pulp, pass it through a colander, and mix ... From Gulf City Cook Book, 1878, page 253. | |
| The Virginia House-Wife (1824) | o Make a Curry of Catfish |
Take the white channel catfish, cut off ! their heads, skin and clean them, cut them in pieces four inches long, put as many as will HH be sufficient for a dish into a ... From The Virginia House-Wife, 1824, page 88. | |
| The Cook's Own Book (1832) | O.mon |
twelve or more union* in water; when it boils, pour it off, add more liot water, and when die onions T, strain anil mash them in a bowl, add a piece of butter, a little ... From The Cook's Own Book, 1832, page 235. | |
| The White House Cook Book (1887) | Oat Flakes |
THIS healthful oat preparation may be procured from the leading grocers and is prepared as follows: Put into a double saucepan or porcelain-lined pan a quart of boiling ... From The White House Cook Book, 1887, page 303. | |
| The Picayune Creole Cook Book (1901) | Oat Flakes |
Flocons d’Avoine 1 Teacupful of Oat Flakes. 1 Quart of Bolling Water. This delicious and delicate oatmeal dish is prepared by putting a quart of water into a _ ... From The Picayune Creole Cook Book, 1901, page 192. | |
| Aunt Babette's Cook Book (1889) | Oat Meal Gruel |
This is made in the same way. You may boil it in water and serve' with cream. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. | |
| Aunt Babette's Cook Book (1889) | Oat Meal Mush |
Soak over night one cupful of oatmeal in one quart of water; put on to boil in the morning add more water if necessary, salt, and add a piece of fresh butter; cook ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 226. | |
| The Dixie Cook-Book (1883) | Oat-MEaL Musa |
To two quarts boiling water, well salted, add one and a half cups best oat meal (Irish, Scotch, Canadian or Akron are best); stir in meal by degrees, and after stirring ... From The Dixie Cook-Book, 1883, page 51. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oat-MeaL Musu |
To two quarts boiling water well salted add one and a half cups best oat-meal. (Buy Irish, Scotch, or Canadian.) Stir in meal by degrees, and after stirring up a few ... From Buckeye Cookery and Practical Housekeeping, 1877, page 36. | |
| The International Cook Book (1906) | Oatmeal Cakes |
865. EGGS COCOTTE, LYONNAISE Heat a tablespoon butter in a frying pan, add two finely minced white onions; season with two saltspoons salt and a saltspoon white pepper; ... From The International Cook Book, 1906, page 267. | |
| The Appledore Cook Book (1872) | Oatmeal Gruel |
Into one quart of boiling water, sprinkle two tablespoonfuls of oatmeal; let this boil forty minutes =153 From The Appledore Cook Book, 1872, page 161. | |
| The Kansas Home Cook-Book (1874) | Oatmeal Gruel |
a of boiling water enough oatmeal to make it quite thick gruel; boil for fifteen minutes, add a half pound of the raisins, and a tablespoon of white sugar; an hour, ... From The Kansas Home Cook-Book, 1874, page 261. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Oatmeal Gruel |
2 tablespoonfuls oatmeal. 1 quart boiling water. Boil one hour. Strain, and serve with milk or cream. " No. 2. — Pound half a cup of coarse oatmeal until it is mealy. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 430. | |
| The White House Cook Book (1887) | Oatmeal Gruel |
PUT four tablespoonfuls of the best grits (oatmeal coursely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you ... From The White House Cook Book, 1887, page 553. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oatmeal Gruel |
2 tablespoons oatmeal Mix oatmeal with add and water, and cook two hours, or better still over night, in double boiler. Strain and serve; thin with hot water or milk if ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 375. | |
| Rumford Complete Cook Book (1908) | Oatmeal Gruel |
1 cup water or milk. 1 tablespoon oatmeal or rolled oats. Have the water or milk actively boiling, shake the oats it and cook From Rumford Complete Cook Book, 1908, page 245. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Oatmeal Mush |
One cup of B. B. oatmeal, and one teaspoonful of salt, to @ scant quart of boiling water. Put the meal and salt in the top of the double boiler; add the boiling water. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 133. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Oatmeal Mush for Children or Invalids |
1 cup granulated oatmeal. 1 scant quart boiling water. 1g teaspoonful salt. Put the meal and salt in the double boiler, pour on the boiling water, and cook two or three ... From Mrs. Lincoln's Boston Cook Book, 1884, page 432. | |
| The Boston Cooking-School Cook Book (1896) | Oatmeal Mush with Apples |
Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. ... From The Boston Cooking-School Cook Book, 1896, page 125. | |
| Boston School Kitchen Text-Book (1887) | Oatmeal Musii, with Baked Apples |
yi c. coarse oatmeal. c. boiling vater. Yz tsp. Pick over the oatmeal, put it with the salt and ing water into the upper boiler. Place the upper boiler on the stove and ... From Boston School Kitchen Text-Book, 1887, page 88. | |
| The Cook's Own Book (1832) | Oatmeal Porridge |
\\.id r iii' a saucepan with a stir oatmeal into it with a thevil; when of a proper let it for four or minutes, stirring it all the time; it into a dish, and serve widi ... From The Cook's Own Book, 1832, page 169. | |
| Rumford Complete Cook Book (1908) | Oatmeal Sticks |
\y£ cups scalded milk. K cup oatmeal or rolled oats. 3 teaspoons Rumfora Baking Powder. the and powder; rub in the butter, scald the milk and pour it over the oatmeal; ... From Rumford Complete Cook Book, 1908, page 140. | |
| Mrs. Hale's New Cook Book (1857) | Obs .—Lemon |
cakes can^e made by this receipt, by substi tuting for the cinnamon the rasped or grated rinds of 2 lemons, and the strained juice of its acidity is not objected to. ... From Mrs. Hale's New Cook Book, 1857, page 397. | |
| Mrs. Hale's New Cook Book (1857) | Obs .—When |
the skin of the beans appear wrinkled, they generally be found sufficiently tender to serve, but they should be tasted to ascertain that they are so. To stew.—Take them ... From Mrs. Hale's New Cook Book, 1857, page 266. | |
| Mrs. Hale's New Cook Book (1857) | Obs.—This |
is for a moderate quantity of the pre-: a very small portion will require much less time. Apple Jelly.—Pare, core, and cut small, any good baking apples, say 9 pounds in ... From Mrs. Hale's New Cook Book, 1857, page 381. | |
| Mrs. Hale's New Cook Book (1857) | Obs.—When |
it is nice for breakfast, cut off in slices and browned in a pan, a butter or sweet lard or dripping. Arrow Root Pudding.—Dissolve 4 tea-cupsful of arrow-root in a quart ... From Mrs. Hale's New Cook Book, 1857, page 331. | |
| The Virginia House-Wife (1824) | Observations on Puddings and Cakes |
The salt should alw ays be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and also from that which is melted to grease any kind ... From The Virginia House-Wife, 1824, page 155. | |
| The Virginia House-Wife (1824) | Ocra and Tomatas |
Take an equal quantity of each, let the ocra be young, slice it, and skin the tomatas put them into a pan without water, add a Jump of butter, an onion chopped fine, ... From The Virginia House-Wife, 1824, page 111. | |
| The Picayune Creole Cook Book (1901) | Ocufa au Jambon |
6 Slices of Ham. The ham should always.be soaked in hot water before frying. Cut slices of about half an inch in thickness, of sufficient size to set an egg upon them. ... From The Picayune Creole Cook Book, 1901, page 179. | |
| The Picayune Creole Cook Book (1901) | Ocufe Frits |
2 Tablespoonfuls of Lard. The lard must be very hot. Break the eggs neatly into a saucer, one by one, and slide them into the lard, without breaking the yolks. With the ... From The Picayune Creole Cook Book, 1901, page 179. | |
| Presbyterian Cook Book (1873) | Oeange Maemalade |
Separate the pulp from the skin and seeds of the oranges; soak the skins over night in cold water; (if the oranges are bitter put a little salt in the water). From Presbyterian Cook Book, 1873, page 147. | |
| The Picayune Creole Cook Book (1901) | Oeufa @ la Beauregard |
6 Eggs. % Pint of Fresh Milk. 1 Tablespoonful of Cornstarch. Boil the eggs for five minutes, till hard. Then take out of the water, cool, peel, and carefully separate ... From The Picayune Creole Cook Book, 1901, page 180. | |
| The Picayune Creole Cook Book (1901) | Oeufe au Lait en Tasses |
4 Eges. 1 Quart of Milk. 2 Tablespoonfuls of Cornstarch (if desired). Beat the eggs together until light, and then add the sugar, and beat till very light. Now add the ... From The Picayune Creole Cook Book, 1901, page 279. | |
| Mrs. Beeton's Book of Household Management (1861) | Oeufs a la Coquette |
Ingredients. — 6 eggs, 2 oz. of finely chopped ham or tongue, i oz. of butter, 6 dessertspoonfuls of cream, nutmeg, cayenne pepper and salt. Method. — Liberally butter 6 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The House Servant's Directory (1827) | Of a Grate |
Take some best black lead finely powdered, add to it the whites of three eggs well beaten, then pour it some sour beer, or porter, the latter is preferable, mix it well ... From The House Servant's Directory, 1827, page 93. | |
| Mrs. Hale's New Cook Book (1857) | Of Baking Puddings .—All |
whether of eggs and milk or of sago, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter, on the ... From Mrs. Hale's New Cook Book, 1857, page 321. | |
| The House Servant's Directory (1827) | Of Cloth |
Take half a pound of crude honey, the yolk of a new laid egg, and the bulk of a nut of aromatic mix all put some on the spots; having left it there awhile, then wash it ... From The House Servant's Directory, 1827, page 113. | |
| The House Servant's Directory (1827) | Of London |
Take one quart of water that corned beef has been boiled in, skim off any fat that may remain, then strain it, and when cool put it into a junk bottle, then grate some ... From The House Servant's Directory, 1827, page 103. | |
| The Picayune Creole Cook Book (1901) | Ohou-Crofite |
1 Fine Head of Cabbage. 1 Quart of 3 Ounces of Salt for Each Layer of To prepare Chou-Crofate, take a large head of cabbage, and remove the green leaves. Shred the ... From The Picayune Creole Cook Book, 1901, page 214. | |
| The Picayune Creole Cook Book (1901) | Oignons au Vinaigre |
100 Small Onlon Buttons. 1 Tablespoonful of Allspice. 1 Tablespoonful of Black Pepper and 1 Red Pepper Pod to Each Pint of 1 Dozen White Pepper Corns. 1_Dozen Cloves. 4 ... From The Picayune Creole Cook Book, 1901, page 361. | |
| The Picayune Creole Cook Book (1901) | Oignons Bouillis |
1 Dozen Nice, Small White Onions Throw the onions in their skins into cold water, and peel them. Then put ed them.into a saucepan of boiling water. Add a teaspoonful of ... From The Picayune Creole Cook Book, 1901, page 225. | |
| The Picayune Creole Cook Book (1901) | Oignons Rotis |
1 Dozen Large Spanish Onions. Trim the onions nicely, but do not peel them. Then put them into a kettle of boiling water, and let them cook rapidly for about an hour. ... From The Picayune Creole Cook Book, 1901, page 227. | |
| The House Servant's Directory (1827) | Oil From Boards |
Make a strong ley of pearl ashes and soft water, then add some fresh unslacked lime, stir it extremely well together, then let it for fifteen minutes, and bottle it off, ... From The House Servant's Directory, 1827, page 104. | |
| Housekeeping in Old Virginia (1879) | Oil Mangoes |
1 pound race ginger, well soaked, beaten and dried. 1 pound horseradish. 1 pound black mustard -seed. 2 ounces ground mustard. 2 ounces black pepper, 2 ounces cloves. ... From Housekeeping in Old Virginia, 1879, page 284. | |
| The Creole Cookery Book (1885) | Oil Mangoes |
One Ib. of race ginger, well soaked and dried; 1 1b. of horse radish done in the same way; 1 1b. of mustard seed, well washed; 4 lb. of garlic, soaked and bleached; 2 ... From The Creole Cookery Book, 1885, page 228. | |
| The Creole Cookery Book (1885) | Oil Mangoes |
One-quarter of garlic, 1 lb. of scraped horse radish, 1 Ib. of white mustard seed, 1 lb. of black mustard seed, 1 ounce of long pepper, 2 ounces of black pepper, 2 ... From The Creole Cookery Book, 1885, page 236. | |
| The Cook's Own Book (1832) | Oil of Jupiter |
Take three quarts of spirits of wine, flavored with essential oil spirit of cccli;it; make a sirup pounds of sugar, a gallon of water, and two liottles of Scubac; mix ... From The Cook's Own Book, 1832, page 333. | |
| The Cook's Own Book (1832) | Oil of Venus |
the following articles impalpable, powder: an ounce of skirrel seeds, an ounce of caraway seeds, an anise seeds, a drachm and a half of mace, and the rind of an ... From The Cook's Own Book, 1832, page 333. | |
| The Jewish Manual (1846) | Oil Twist |
Take half a quartern of dough, one gill of the best Florence oil, half a pound of currants, half a pound of moist sugar, and a little cinnamon; mix all well together, ... From The Jewish Manual, 1846, page 182. | |
| Bohemian-American Cook Book (1915) | OineUtl'a |
se šunkou. the ham, onion, salt, pepper, minced parsley or chives, and cream, as in the 449. OMELETTE WITH BACON. From Bohemian-American Cook Book, 1915, page 149. | |
| Mrs. Beeton's Book of Household Management (1861) | Ointments for Chapped Hands |
Ingredients. — i oz. of bitter almonds, oil of sweet almonds, the yolk of i egg, and a little tincture of benzoin; 10 drops of oil of caraway. Mode. — Blanch the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Dennison's Bogie Book (1909-1920s) | Old Man Autumn" Score Card |
Wire, wrapped with black crepe paper and bent in correct shape, is fastened between two Seals H 684. The figure is then glued on a card and a small pencil put in the old ... From Dennison's Bogie Book, 1909-1920s, page 13. | |
| The Cook's Own Book (1832) | Olive Royals |
Boil one pound of potatoes, and rub them perfectly smooth with ounces of flour and one ounce of butter, and knead it toit become a paste; about a quarter of an inch ... From The Cook's Own Book, 1832, page 170. | |
| The Picayune Creole Cook Book (1901) | Olscauz Rotis |
Prepare the birds in exactly the same manner as for broiling, cleaning out the entrails of the larger birds, and leaving the small ones untouched with the exception of ... From The Picayune Creole Cook Book, 1901, page 147. | |
| The Cook's Own Book (1832) | Omons Stkxvki |
The large Poryou think prnjier to the size of tuiral onions are the U-st: oft the topvour omrlet) break them basin with ' coats of half a dozen of these (taking care ONI ... From The Cook's Own Book, 1832, page 171. | |
| The Woman Suffrage Cook Book (1886) | Omxobm Clrtigertc |
Lard size of one egg and a half, quarter cup sour milk or buttermilk, three-quarters cupful molasses and half cupful brown sugar, one egg. (beaten separately), salt and ... From The Woman Suffrage Cook Book, 1886, page 95. | |
| Boston School Kitchen Text-Book (1887) | On the |
flank or under part of the body there are no bones, but a great many thin, flab1)y nmscles with large classes of elastic membrane between them, so they can be stretched ... From Boston School Kitchen Text-Book, 1887, page 93. | |
| The Epicurean (1894) | Onces, Nature |
Cut slices an inch and a quarter thick from a sirloin; beat them to flatten them down to one inch, trim nicely, after which they should weigh twelve ounces; salt on both ... From The Epicurean, 1894, page 502. | |
| The Kansas Home Cook-Book (1874) | One and |
one-half cup sour milk, one cup milk, one-half cup molasses, one cup flour, two and a half cups corn meal, one half teaspoon salt, one teaspoon soda in sour milk; steam ... From The Kansas Home Cook-Book, 1874, page 38. | |
| The Kansas Home Cook-Book (1874) | One and |
a half cups of pulverized half cup butter, half cup corn starch, half cup sweet milk, half teaspoon cream tartar, onefourth teaspoon soda, whites of four eggs, one cup flour. From The Kansas Home Cook-Book, 1874, page 138. | |
| The Kansas Home Cook-Book (1874) | One and |
a half tablespoons flour, wet to a paste, stirred in a quart of boiling miik; add From The Kansas Home Cook-Book, 1874, page 261. | |
| The New England Cook Book (1905) | One and |
one-half pints of milk, two cupfuls sugar, yelks of five ^g'g?>, one large tablespoonfuls starch, two teaspoonfuls extract vanilla. Frosted with chocolate, they are much ... From The New England Cook Book, 1905, page 243. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | One and a |
tablespoonfuls of flour, and one of butter rubbed together until creamed; boil one gill of sweet milk, then add it gradually to this creamed butter and flour, and stir ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. | |
| Jell-O Recipe Book (1905) | One and a |
half cups of whipped cream,:five cents worth of blanched almonds cut:fine, four maccaroons rolled, one-half box Orange Jell-0 dissolved in a little boiling water. From Jell-O Recipe Book, 1905, page 12. | |
| Housekeeping in Old Virginia (1879) | One of the Best |
Cream, tartar, twelve and one-quarter ounces j bicarb, soda TO DRY HERBS — COLD CREAM. 611 (Eng)., six and one-half ounces; tartaric acid, one and onethird ounces; ... From Housekeeping in Old Virginia, 1879, page 518. | |
| Mrs. Porter's New Southern Cookery Book (1871) | One, Two, Three, Pour |
OxE cupful of butter, two cupsful of sugar, tliree cupsful of flour, four eggs; rub well together and add sweet milk or cream, nutmeg to taste, one teaspoonful of soda ... From Mrs. Porter's New Southern Cookery Book, 1871, page 222. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Only a |
small part of the should be added at a time. is take abouf twenty minutes), spread on buttered sheets in oblong pieces about about two inches apart. in a rather quick ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 334. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Onr-Eaa Caxe |
One cup butter, one and a half cups sugar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream tartar im the flour, cup raisins chopped fine.— Mrs. A. S. C. From Buckeye Cookery and Practical Housekeeping, 1877, page 61. | |
| Boston School Kitchen Text-Book (1887) | ood for Invalids |
we are aud strong, we need to us so, and to give us force or energy to do work. When we work we wear out faster, and so need more We need a variety of food,— some kinds ... From Boston School Kitchen Text-Book, 1887, page 131. | |
| The Epicurean (1894) | Oos the Epicurealsr |
(16171 MUTTON KIDNEYS A LA SOUBISE (Rognons de Mouton a la Soubise). There is a certain way of splitting the kidneys and running them on skewers so that when cooked they ... From The Epicurean, 1894, page 554. | |
| Mrs. Beeton's Book of Household Management (1861) | Or Green Figs |
The beautiful colouring of these fruits when good and ripe renders anything more than a few green leaves for garnish necessary. These, when possible, should be vine ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | Or Mangoes |
Select melons of a medium size, put them in an earthenware jar, and pour boiling salt and water over them Let them stand till next day; take them out, cut a slit from ... From The National Cookery Book, 1876, page 335. | |
| The Cook's Own Book (1832) | Or Ribbons |
Peel large potatoes; them about a quarter of an inch thick, or cut them in shavings round and as you would peel a lemon; dry them well in a clean cloth, and fry them in ... From The Cook's Own Book, 1832, page 196. | |
| Larkin Housewives' Cook Book (1915) | Or the |
coffee and cold water may be put together lii the pot over night and brought to the boiling point in. the morning. To use a Larkin Percolator is much the best and ... From Larkin Housewives' Cook Book, 1915, page 124. | |
| The Good Housekeeper (1841) | Or the Good Housekeeper |
4 VERY ECONOMICAL DINNER. One pound of sausages, cut in pieces, with four pounds of potatoes, and a few onions, if they are liked, with about a table-spoonful of flour ... From The Good Housekeeper, 1841, page 112. | |
| The House Servant's Directory (1827) | Or Waters |
Take any quantity of the ripest raspberries, squeeze them through a linen cloth, to extract the juice from them, put this in a glass bottle uncorked placed in the sun or ... From The House Servant's Directory, 1827, page 110. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Or, the |
can bfc seasoned with pepper, and fried in just enough pork fat to brown them. The egg plant is sometimes stewed, and sometimes baked, but there is no other mode so good as frying. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 257. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Or, the |
cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in. Put pints of strawberries in a deep dish with one cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 297. | |
| The Dixie Cook-Book (1883) | OrancE Fioat |
One quart water, the juice and pulp of two lemons, one coffeecup sugar; when boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring all the time; ... From The Dixie Cook-Book, 1883, page 115. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orance Pre |
Grated rind and juice of two oranges, four eggs, four table-spoons sugar, and one of butter; cream the butter and sugar, add the beaten eggs, then the rind and juice of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 194. | |
| The Dixie Cook-Book (1883) | OrancE Puppina |
Two large oranges pared and cut in pieces one inch square, put in bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding ... From The Dixie Cook-Book, 1883, page 238. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orance SourFLe |
Peel and slice six oranges, put in a high glass dish a layer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft ... From Buckeye Cookery and Practical Housekeeping, 1877, page 96. | |
| Housekeeping in Old Virginia (1879) | Orange Cakes |
1 teacup of butter. Make into a stiff batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat well and put in cups to rise before baking. — Mrs. A. G. From Housekeeping in Old Virginia, 1879, page 58. | |
| The International Cook Book (1906) | Orange Cakes |
1983. OMELETTE, NAVARRAISE salt, two saltspoons white pepper, a half teaspoon freshly chopped tarragon leaves, and sharply beat up with a fork for two minutes. Heat ... From The International Cook Book, 1906, page 608. | |
| The Southern Cookbook (1912) | Orange Cakes |
Cut Seville oranges in pieces, out the seeds and skins, save the juice, and add to the meat of the fruit after having beaten it quite fine in a mortar, in the proportion ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 97. | |
| The Southern Cookbook (1912) | Orange Chips |
Cut oranges in halves, the the soak the peel in water, next day boil in the same tender, drain them, and slice the peels, put them to the juice, weigh and put all a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 97. | |
| The Boston Cooking-School Cook Book (1896) | Orange Delicious |
2 cups sugar 1 cup cream 1 cup water Yolks two eggs 2 cups orange juice 1 cup heavy cream ^ cup shredded candied orange peel Boil sugar and water eight minutes, then add ... From The Boston Cooking-School Cook Book, 1896, page 526. | |
| Three Jell-O Booklets (1910s-1920s) | Orange Delight |
Dissolve a package of Peach or Orange Jell·O in a pint of boiling water. Pour a little of the Jell·O into the mould, lay in sliced oranges, add a little cool Jell·O, let ... From Three Jell-O Booklets, 1910s-1920s, page 13. | |
| The White House Cook Book (1887) | Orange Drops |
GKATE the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric acid; then stir in confectioners' sugar until it is ... From The White House Cook Book, 1887, page 497. | |
| The Boston Cooking-School Cook Book (1896) | Orange Filling |
% cup sugar )^ cup orange juice 23^ tablespoons flour y^ tablespoon lemon juice Grated rind % orange 1 ^^g slightly beaten. 1 teaspoon butter Mix ingredients in order ... From The Boston Cooking-School Cook Book, 1896, page 605. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Filling |
i tablespoon butter lA cup sugar 3 tablespoons powdered sugar Yolk i egg % cup orange juice ^ Grated rind % orange i teaspoon lemon juice Work butter until creamy and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 32. | |
| The Picayune Creole Cook Book (1901) | Orange Flower and Rose Conserves |
Conserve Fleurs d’Oranges et de Roses. 8 Ounces of Rose Water. 2 Ounces of Powdered Orange Petals. This is a delicious Creole Conserve. Take two ounces of powdered ... From The Picayune Creole Cook Book, 1901, page 345. | |
| The Picayune Creole Cook Book (1901) | Orange Flower Water |
Beat the yolks of the eggs and the whites separately, beating the latter to a stiff froth. Blanch the almonds, and peel them and pound them to a fine flour in a mortar. ... From The Picayune Creole Cook Book, 1901, page 293. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Frappe |
1 cup orange juice pulp of four oranges Boil sugar and water five minutes, add other ingredients, and to a mush. orange syrup and sprinkle with candied orange peel, finely chopped. From Lowney's Cook Book, Illustrated in Colors, 1907, page 330. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OranGE Froat |
One quart water, the juice and pulp of two lemons, one coffeecup sugar; when boiling, add four tablespoons corn starch, let boil fifteen minutes, stirring all the time; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 95. | |
| The Boston Cooking-School Cook Book (1896) | Orange Frosting |
Grated rind 1 orange 1 tablespoon orange juice 1 teaspoon brandy Yolk 1 egg Yy teaspoon lemon juice Confectioners' sugar Add rind to brandy and fruit juices; let stand ... From The Boston Cooking-School Cook Book, 1896, page 607. | |
| The Picayune Creole Cook Book (1901) | Orange Granit |
Granit d@’Orange. 1% Pints of Orange Juice. Peel six oranges, removing every particle of pulp. Slice nicely and place in a dish, and sprinkle over them the granulated ... From The Picayune Creole Cook Book, 1901, page 338. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Honey |
% cup water yi teaspoon vanilla % cup orange juice yi cup orange peel, finely water, and to the let boil until syrup will thread when dropped from tip of spoon. Add ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 39. | |
| Mrs. Owen's Illinois Cook Book (1871) | Orange Paste |
Whites of two eggs, Two-thirds of a cupful pulverized sugar, The juice of two oranges and grated rind of one. The eggs must be beaten up very light and then add the ... From Mrs. Owen's Illinois Cook Book, 1871, page 249. | |
| The Cook's Own Book (1832) | Orange Peel Ratafia |
Put the peels of a dozen thick-skinned oranges into a gallon of brandy; dissolve two pounds of sugar in the juice of the oranges, add to it the brandy, and having ... From The Cook's Own Book, 1832, page 173. | |
| The Creole Cookery Book (1885) | Orange Peel Syrup |
The peel of 3 sweet oranges in 3 pints of cold water, to be boiled down to1 quart, 4 1b. of loaf sugar added, and boiled together. Very nice. From The Creole Cookery Book, 1885, page 182. | |
| The Dixie Cook-Book (1883) | Orange Pre |
Grated rind and juice of two oranges, four eggs, four table-spoons sugar, and one of butter; cream the butter and sugar, add the beaten eggs, then the rind and juice of ... From The Dixie Cook-Book, 1883, page 224. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orange Shortcake |
One quart flour, two table-spoous butter, two teaspoons bakingpowder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 197. | |
| The Kansas Home Cook-Book (1874) | Orange Souffle |
Peel, slice and seed four large oranges into the dish you wish to send to table, sprinkling a heaping tablespoon of powdered sugar over a of the yolks of 'six eggs and ... From The Kansas Home Cook-Book, 1874, page 221. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Souffle |
i pint of orange juice yz box of gelatine Cover the gelatine with a half-cup of cold water, and soak; then add a half-cup of boiling water, and until dissolved. Mix the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 471. | |
| The Woman Suffrage Cook Book (1886) | Orange Souffle |
Peel and slice six oranges, removing the seeds. Put in a high glass dish a layer of oranges, then one of sugar, and 'so on until all the oranges are used. Let it stand ... From The Woman Suffrage Cook Book, 1886, page 76. | |
| The Cook's Own Book (1832) | Orange Sugar |
Rasp on a piece of sugar the rinds of the l>est oranges, but so lightly that not a particle of tlie white is mixed with it; scrape off the surface of tlie sugar as it ... From The Cook's Own Book, 1832, page 334. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Orange Syrup |
Take nice fresh oranges, squeeze out the juice, and it; to a pint of juice put a pound and a half of while sugar. it over a moderate fire, put in the peel of the ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 95. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Orange Syrup |
Pare the oranges, squeeze and strain the juice the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. juice and sugar together, boil and skim ... From Mrs. Porter's New Southern Cookery Book, 1871, page 412. | |
| La Cuisine Creole (1885) | Orange Syrup |
This syrup is so easily made, and oranges are so abundant here, that it is advantageous to make this syrup in the season of orange harvest, in Louisiana. To make it, you ... From La Cuisine Creole, 1885, page 229. | |
| The White House Cook Book (1887) | Orange Syrup |
PARE the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, ... From The White House Cook Book, 1887, page 474. | |
| The Picayune Creole Cook Book (1901) | Orange Syrup |
Peel the oranges. Slice them very thin and cover with pure cider vine-, cooled somewhat, bottle it. Strain them. gar, and let them stana for three or four days. Then ... From The Picayune Creole Cook Book, 1901, page 335. | |
| Common Sense in the Household (1871) | Orange Tartlets |
2 fine Havana oranges, juice of both, and grated peel of one. •fcup of sugar ^ cup if the oranges are very sweet. 1 tablespoonful of butter. ^ lemon—juice only, to wet 1 ... From Common Sense in the Household, 1871, page 363. | |
| The Creole Cookery Book (1885) | Orange Whips |
Strain the juice of 6 or 8 oranges, sweetened to taste; dissolve 4 box of gelatine; put the orange juice to it, and allow it to jelly slightly; beat the whites of 2 or 3 ... From The Creole Cookery Book, 1885, page 173. | |
| The Cook's Own Book (1832) | Orange, Compote |
Cut in and !n water until they are tender, then change them next make a simp with one glass of water and four ounces of sugar, in the let over a slow fire for half an hour; serve cold. From The Cook's Own Book, 1832, page 334. | |
| Mrs. Hale's New Cook Book (1857) | Orange- Water |
Ice.—^Takc as qiany oranges as will be necessary, in the juice from them; take the pjlp carefully from the rind, and put it in a bowl, pour a little boiling water on it, ... From Mrs. Hale's New Cook Book, 1857, page 357. | |
| The Cook's Own Book (1832) | Orange-flower Double |
of flovver six quarts distilled as put to this water the ?ame quantity of fresh (lowers, distil it in the same manner, and it will yield five pints. From The Cook's Own Book, 1832, page 335. | |
| The Dixie Cook-Book (1883) | Oranged Strawberries |
Place a layer of strawberries in a deep dish; cover the same thickly with pulverized sugar; then a layer of berries, and s0 on, until all are used. Pour over them orange ... From The Dixie Cook-Book, 1883, page 169. | |
| The Picayune Creole Cook Book (1901) | Oranges, Creole Style |
Oranges @ la Créole. 1 Dozen Fine Louisiana Oranges. Peel the oranges and cut fn slices, and sprinkle with sugar, to form a syrup. Let them stand for several hours in a ... From The Picayune Creole Cook Book, 1901, page 260. | |
| Housekeeping in Old Virginia (1879) | Oratstge Shekbet |
One gallon water, twelve oranges, juice of three lemons, whites of six eggs. Rub some lumps of sugar on the orange peel. Mix as lemon sherbet, and freeze. — 3£rs. M, From Housekeeping in Old Virginia, 1879, page 448. | |
| Bohemian-American Cook Book (1915) | Ordinary Baked Puddings |
Peené puddingy. Švestkový eggs, add two of a cup of of a of a cup of two teaof and stoned prunes, and add the remaining and an Serve with whipped fresh peaches are the ... From Bohemian-American Cook Book, 1915, page 224. | |
| The White House Cook Book (1887) | Ordoriferous or Sweet-scenting Bags |
LAVENDER flowers one ounce, pulverized orris, two drachms, bruised rosemary leaves half ounce, musk five grains, attar of rose five drops. Mix well, sew up in small flat ... From The White House Cook Book, 1887, page 625. | |
| The Cook's Own Book (1832) | Orgeat Paste |
Pound the almonds little orange-flower water to a Uien work up with weight of powder-sugar. uill keep a long while, and by dissolving a small portion of it in straining ... From The Cook's Own Book, 1832, page 335. | |
| The Cook's Own Book (1832) | Orgeat Sirup |
Take a pound and a half of sweet, and almonds, throw them into boiling water, and the skins ean be removed with ease, then throw them into cold water for a minute them, ... From The Cook's Own Book, 1832, page 335. | |
| La Cuisine Creole (1885) | Orgeat Syrup Without Orange Flowers |
Make a syrup of a pound of sugar to every pint of water; boil this a few minutes, skim it clear, and when cold, to every four pounds of sugar used, allow a gill of ... From La Cuisine Creole, 1885, page 229. | |
| The National Cookery Book (1876) | Orgeat, for the Sick |
Blanch half a pound of almonds and powder them, mixiz 1 a little < r to prevent them from oiling. Then pour ver them « juart of boiling water. When nearly cold, strain, ... From The National Cookery Book, 1876, page 297. | |
| Mrs. Hale's New Cook Book (1857) | Orgeat.—Blanch |
1 pound of sweet and 1 ounce of bitter almonds, and pound them in a marhle mortar, with water enough to prevent oiling; then mix with them pint of spring water and a ... From Mrs. Hale's New Cook Book, 1857, page 433. | |
| The Corn Cook Book (1918) | Orleans Recipe |
2 cups white ?/2 cup 2 cups sour milk y2 cup molasses or sugar 1 teaspoon soda i teaspoon Mix and and add molasses and butter, the sour milk, and eggs beaten very the in ... From The Corn Cook Book, 1918, page 24. | |
| The Dixie Cook-Book (1883) | Ornamental Frosting |
Draw a small syringe full of the icing and work it in any design you fancy; wheels, Grecian borders, flowers, or borders of beading look well.— Mrs. M. J. W. YELLow ... From The Dixie Cook-Book, 1883, page 97. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ornamental Frosting |
confectioners' sugar To egg whites add three tablespoons sugar. Beat five add in quantities, between addition. From Lowney's Cook Book, Illustrated in Colors, 1907, page 309. | |
| The Boston Cooking-School Cook Book (1896) | Ornamental Frosting I |
2 cups suger Whites 3 eggs 1 cup water ^ 3€ teaspoon tartaric acid Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup ... From The Boston Cooking-School Cook Book, 1896, page 612. | |
| The Boston Cooking-School Cook Book (1896) | Ornamental Prosting H |
Whites 3 eggs 1 tablespoon lemon juice Confectioners' sugar, sifted Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated ... From The Boston Cooking-School Cook Book, 1896, page 612. | |
| The National Cookery Book (1876) | Ort Cucumbers |
Pare and slice, as for the table, two dozen large cucumbers Put them in a stone pan and sprinkle them with salt. Let them stand in a cool place for twenty-four hours. ... From The National Cookery Book, 1876, page 337. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Os Rrrert + |
sugar. Strain and bottle it. Use one or two teaspoonfuls, according to the shade desired. Pokeberry Syrup for Coloring Pink. — Put the fruit in a porcelain kettle, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 400. | |
| Mrs. Beeton's Book of Household Management (1861) | Other British Possessions |
3 1/»//'* 3l8,86l £130,010 Total imported. 20,154,096 £6,644,150 The Eggs of different Birds vary much in size and colour. Those of the ostrich are the largest; one laid ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | Other, M |
as to meet in the centre; dirow lard, or clarified suet; fried of a before the fire, and serve them in a or without grated loaf sugar sirewed From The Cook's Own Book, 1832, page 78. | |
| Mrs. Beeton's Book of Household Management (1861) | Otorrhoea. — See Ear-discharges |
Palpitation of the heart does not necessarily mean heart disease. It is more likely to bo due to indigestion and flatulence. It may be relieved by taking a glass of hot ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Our Little Ones |
Two pounds and a half of flour, half a pound of butter, two tablespoonsful of ginger, one and a of rub the butter and ginger together, then add the saleratus, MRS. to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 213. | |
| The House Servant's Directory (1827) | Out All Kinds |
OF Take one pound of Venitian white soap, six yolks of eggs, and one dessert-spoonful of salt in fine powder; incorporate these all then add a sufficient quantity of the ... From The House Servant's Directory, 1827, page 115. | |
| The Cook's Own Book (1832) | Ox Cheek, to Boil |
Wash very clean, half a head; let it lie in all night; break the bone in two, taking care not to break the flesh. Put in a pot of boiling water, and let it l>oil from ... From The Cook's Own Book, 1832, page 174. | |
| Fifty-Two Sunday Dinners (1913) | Ox Joints en Casserole |
Separate ox-tails at joints, parboil five minutes; then rinse thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, ... From Fifty-Two Sunday Dinners, 1913, page 29. | |
| The International Cook Book (1906) | Ox Tail en Compote |
Macaroni in Cream (386) 1711. Ox TAIL EN COMPOTE Cut two very fresh medium ox tails in two-inch pieces; thoroughly heat three tablespoons leaf lard in a braising pan, ... From The International Cook Book, 1906, page 521. | |
| Aunt Sammy's Radio Recipes (1927) | Ox Tail Stew |
1 ox tail. 2Y2 quarts water. 4 carrots, diced. 2 turnips, diced. 2 onions, sliced. 1 large potato, diced. 2 tablespoons liutter. Worcestershire or other seasoning. Salt ... From Aunt Sammy's Radio Recipes, 1927, page 33. | |
| The Cook's Own Book (1832) | Ox-cheek Stewed |
Prepare this the day before it is to be eaten; put it into soft water just warm; let it lie dirce or four haul's, then put it into cold water, and let it soak all night; ... From The Cook's Own Book, 1832, page 174. | |
| The White House Cook Book (1887) | Oxmarrow-pomade for the Hair |
ONE marrow bone, half a pint of oil, ten cents' worth of citronella. Take the marrow out of the bone, place it in warm water, let it get almost to boiling point, then ... From The White House Cook Book, 1887, page 621. | |
| Mrs. Beeton's Book of Household Management (1861) | Oz. Avoirdupois |
1. Water.. >.' v... 4i 2. Albuminoids..... 3 3. Fats, starch, sugar, etc.. 14 4. Salts....... i For a woman, also working, the rations may be somewhat smaller, the ... From Mrs. Beeton's Book of Household Management, 1861, page 152. | |
| Presbyterian Cook Book (1873) | P. Dickson |
Five eggs; four cupsful; one cupful of butter; one cupful of sour cream; three fourths teaspoonful of soda. From Presbyterian Cook Book, 1873, page 123. | |
| The Kansas Home Cook-Book (1874) | P. Wilkon |
Boil and strain one-third of the berries you expect to use; add to as many pints of sugar as you have pints of fruit remaining, and let it dissolve over the fire; put in ... From The Kansas Home Cook-Book, 1874, page 244. | |
| The Kansas Home Cook-Book (1874) | P. Willson and Mrs |
F. One cocoa nut grated, one cup whites of four eggs; mix as thick as can be stirred, drop in one apart, on paper, over a baking tin; bake in quick oven until of a yellowish color. *5 From The Kansas Home Cook-Book, 1874, page 253. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Pack in |
jars with Y2 tsp. salt and sugar to each quart. the cobs in water to partly cover and use this liquid to fill jars to overflowing. Partially seal jars and cook 1 hour as ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. | |
| Common Sense in the Household (1871) | Pack in a |
pudding-dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Bake covered half an houi; remove tlie lid, and brown for Five minutes ... From Common Sense in the Household, 1871, page 231. | |
| Common Sense in the Household (1871) | Pai-e, and |
lie in cold water from half to three-quarters of an hour. A longer time will not hurt them. Boil in hot or cold water according to the toughness of textiu-e. A coarse, waxy From Common Sense in the Household, 1871, page 211. | |
| The Picayune Creole Cook Book (1901) | Pain au Babeurre |
1 Pint of Buttermuk. 1 Dessertspoonful of Soda. Warm the milk, add the sugar, butter and soda, the latter dissolved in a little warm water. Then add the flour and set to ... From The Picayune Creole Cook Book, 1901, page 367. | |
| The Picayune Creole Cook Book (1901) | Pain de Maie a la Vapeur |
1 Cup of Louisiana Molasses. 2 Cups of Sweet Milk. Scald the meal. Beat the eggs very light, and beat the milk into them till very light. Add the molasses and baking ... From The Picayune Creole Cook Book, 1901, page 373. | |
| The Picayune Creole Cook Book (1901) | Pain de Mais auw Ocufs |
1 Quart of Cornmeal. 4 Eggs. 1 Pint of Milk (Buttermilk if Possible). Scald the meal with boiling water sufficient to melt. Beat the yolks of the eggs light. Add the ... From The Picayune Creole Cook Book, 1901, page 373. | |
| The Picayune Creole Cook Book (1901) | Pain de Mais Nonpariel |
2 Cups of Indian Meal. 1 Cup of Flour. 3 Eggs. 2% ups of Sweet Milk. 2 Tablespoonfuls of Sugar (if Desired). Beat the eggs very, very light, the whites and yolks ... From The Picayune Creole Cook Book, 1901, page 373. | |
| Boston School Kitchen Text-Book (1887) | Pan Broiled |
Wipe, remove the pink skin and extra fat. a frying-pan hissing hot, without any fat; put in the ch.ops and m., turn and sear the tlien cook more slowly until done,— 5 ... From Boston School Kitchen Text-Book, 1887, page 155. | |
| Gulf City Cook Book (1878) | Pan Hams |
Take hog's head and feet; boil them until the meat falls from the bones; withdraw them from the liquor, which strain and return to the vessel. Chop the meat very fine; ... From Gulf City Cook Book, 1878, page 42. | |
| The Southern Cookbook (1912) | Panada, Made |
in Set a little water on the with a glass of white wine, some sugar, and a scrape of nutmeg and lemon-peel, mean while grate some crumbs of The minute the mixture boils ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 123. | |
| The New England Cook Book (1905) | Panada.—Set a |
little water on the in a very clean saucepan; add a glass of wine, if allowed, some sugar, nutmeg, and lemon-peel. The moment it boils up stir in a few crumbs of stale ... From The New England Cook Book, 1905, page 322. | |
| The Picayune Creole Cook Book (1901) | Panais Frits |
5 Parsnips. 1 Tablespoonful Butter. 2 Tablespoonfuls gf Drippings of Roast eef. Brush and scrape or peel the parsnips as directed above, and boil them in salted water ... From The Picayune Creole Cook Book, 1901, page 228. | |
| Aunt Sammy's Radio Recipes (1927) | Panned Kale |
Strip the kale from the midribs and discard them and the stringy portions. Wash the kale thoroughly in several waters and cut it into small pieces. For each quart of ... From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Pap for Infant Diet |
Take one pint of sift it and tie it up in a clean cloth securely tight, so that no water can get into it; and put it in boiling water and let it boil steady for two ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 78. | |
| The White House Cook Book (1887) | Paper-hangers' Paste |
To MAKE paper-hangers' paste, beat up four pounds of good, white wheat flour (well sifted previously) in sufficient cold water to form a stiff batter. Beat it well in ... From The White House Cook Book, 1887, page 595. | |
| Gulf City Cook Book (1878) | Parboil the |
potatoes, peel, cut in slices, and fry to a nice brown in boiling lard. They can be fried without though it will require a longer time, and more lard or butter. From Gulf City Cook Book, 1878, page 106. | |
| Common Sense in the Household (1871) | Pare and |
quarter, if in cold water one Put into a pot with enough cold salted water to cover them. When almost done, turn off the water, add a like quantity of milk, and bring to ... From Common Sense in the Household, 1871, page 212. | |
| Common Sense in the Household (1871) | Pare and |
slice large sweet oranges; sprinkle powdered siigar thickly over each slice, and j)our a couple of glasses of wine on the top. Sprinkle powdered sugar over all, and ... From Common Sense in the Household, 1871, page 453. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pare and |
core quinces, and them till soft, but not till they break; off the water, and mash the quinces with the back of a wooden spoon; stir into them quarter of a pound of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 324. | |
| Presbyterian Cook Book (1873) | Pare and |
cut the pineapples in pieces, and to every three pounds add a quart of water; cover them, and boil until very soft; then mash and strain. To one pint of this juice add ... From Presbyterian Cook Book, 1873, page 152. | |
| Gulf City Cook Book (1878) | Pare and |
slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer sprinkling ... From Gulf City Cook Book, 1878, page 207. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pare and |
the Add them to the stew, and simmer one hour to see if there is enough salt and pepper, and if there is not, add more. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 383. | |
| The New England Cook Book (1905) | Pare and |
cut them into thin slices, weigh them, and allow one pound of the best granulated sugar to each pound of Take a deep china bowl or dish, and in it put a layer of fruit ... From The New England Cook Book, 1905, page 265. | |
| Rumford Complete Cook Book (1908) | Pare and |
cut the in put a la3rer of them in a baking-dish, sprinkle with finelyminced onion, salt and pepper, repeating in the same order till the dish is full or the ingredients ... From Rumford Complete Cook Book, 1908, page 87. | |
| The Southern Cookbook (1912) | Pare and |
or six cucumbers, the inside of as many cos lettuces, a sprig or two of mint, two or onions, some pepper and salt, a pint and a half of young peas, and a Put these, with ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. | |
| Larkin Housewives' Cook Book (1915) | Pare and |
core five apples, cut in eighths, press the sharp edges of the apples into the dough. Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin ... From Larkin Housewives' Cook Book, 1915, page 65. | |
| The Kansas Home Cook-Book (1874) | Pare, and with a pointed |
knife remove all the eyes, then grate, and add one pound sugar to one pound of fruit; put into preserving kettle and twenty minutes. ^mtfetiiotjtrii. From The Kansas Home Cook-Book, 1874, page 247. | |
| The Cook's Own Book (1832) | Parfait Amour |
Take four very fine fresh cedrats, p;ire them very thin, and infuse them with half an ounce of fine cinnamon, and four ounces of coriander, in three gallons of strong ... From The Cook's Own Book, 1832, page 336. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Parfait Armour |
2% cups orange juice X cup lemon juice Mix water and to the point, and let boil one minute. Add juices, and grated strain, and using three parts finely crushed ice to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 202. | |
| The International Cook Book (1906) | Parfait au Chocolat |
1489. CREAM OF SORREL Discard all stale leaves from three pints of fresh sorrel, thoroughly wash in cold water and drain on a cloth. Heat one and a half ounces melted ... From The International Cook Book, 1906, page 457. | |
| The Picayune Creole Cook Book (1901) | Parsley and Lemon to Garnish |
Soak the Codfish overnight, then boil twenty minutes, or until very tender; take out and cut into slices about one inch thick and dry with a clean towel, have ready a ... From The Picayune Creole Cook Book, 1901, page 83. | |
| The Picayune Creole Cook Book (1901) | Parsley or Watercress to Garnish |
Clean, singe and draw and wipe the birds neatly; rub each bird well with salt and pepper, and then with melted butter. If it can be afforded, stuff the bird with ... From The Picayune Creole Cook Book, 1901, page 149. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs to Garnish |
Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely sliced bacon _around the body of the bird, joining with a skewer, and ... From The Picayune Creole Cook Book, 1901, page 153. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs to Garnish |
Slice two medium-sized potatoes just as thin as possible and fry them in boiling lard. (See directions for frying.) Use a vegetable cutter, if you have one, for slicing ... From The Picayune Creole Cook Book, 1901, page 233. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs, and Sliced Lemon to |
Prepare the birds by hand picking. Singe and wipe well. Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely sliced bacon ... From The Picayune Creole Cook Book, 1901, page 154. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Part the Second |
GENERAL, DIRECTIONS. In making cakes, it is particularly necessary that the eggs should be well beaten. They are not sufficiently light, till the surface looks smooth ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 55. | |
| The Kansas Home Cook-Book (1874) | Part.—One-half |
cup of of sugar, onehalf cup one cup of molasses, two and a of of one of two of cinnamon, one tablespoon of cloves. From The Kansas Home Cook-Book, 1874, page 131. | |
| The Kansas Home Cook-Book (1874) | Part.—Two |
butter, one-half cup of sour of two teaspoons cream of one teaspoon soda, two cups From The Kansas Home Cook-Book, 1874, page 132. | |
| Housekeeping in Old Virginia (1879) | Paspberry Acid |
Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the ... From Housekeeping in Old Virginia, 1879, page 481. | |
| The Italian Cook Book (1919) | Pasta Maddalena |
Sugar, four and a half ounces, Flour, three ounces, Butter, one ounce, Egg-yolks, four, Whites of eggs, three, A pinch of bi-carbonate of soda, A taste of lemon peel. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 136. | |
| The Italian Cook Book (1919) | Pasta Margherita |
Potato meal, three ounces. Sugar, six ounces. Four eggs. Lemon juice. Beat well the egg-yolks with the sugar, add the potato meal and the juice and everything for half ... From The Italian Cook Book: The Art of Eating Well, 1919, page 131. | |
| The Cook's Own Book (1832) | Paste for Boiled Puddings |
Pick and chop very fine half a |x>und of beef suet, add to it one pound and a quarter of a salt: mix it pint of milk or water, and l>eat it well with the rolling-pin, to ... From The Cook's Own Book, 1832, page 180. | |
| The Cook's Own Book (1832) | Paste for Cheesecakes. Rub |
equal quantities of flour and butter, together little pounded and sifted loaf sugar, it into a paste, with warm milk, it out, and line die pans widi it. PAS PAS From The Cook's Own Book, 1832, page 180. | |
| The White House Cook Book (1887) | Paste for Scrap Books, Etc |
Paste that Will Keep.— Dissolve a teaspoonful of alum in a quart of water. When cold, stir in flour, to give it the consistency of thick cream, being particular to beat ... From The White House Cook Book, 1887, page 602. | |
| The Dixie Cook-Book (1883) | Paste witH Suet |
Rolla lialfpound of the best suet, with very little membrane running through it, on a board for several minutes, removing all the skin and fibers that appear when ... From The Dixie Cook-Book, 1883, page 218. | |
| The Cook's Own Book (1832) | Paste, Suet |
Rub well with half a |x>und of fresh beef suet, chopped as finely as possible, three-quarters of a pound of flour, and half a tea-spoonful of salt; make a stiff" paste ... From The Cook's Own Book, 1832, page 182. | |
| Mrs. Hale's New Cook Book (1857) | Paste.—Mash |
of boiled potatoes, while they are warm, rub them between the hands, with 12 ounces of flour; when it is well mixed, and all looks like flour add half a tea-spoonful of ... From Mrs. Hale's New Cook Book, 1857, page 299. | |
| The Cook's Own Book (1832) | Pastilles, Common |
These are as the best the difference consists in the materials, (which are a quarter of a pound of powder to three-quarters of a pound of sugar) and the perfumes are omitted. From The Cook's Own Book, 1832, page 336. | |
| Directions for Cookery, in Its Various Branches (1837) | Pat the |
liver into a pot with a table-spoonful of lard, a little water, and a lew tomatas, or some tomata catchup; adding one large or two small onions minced fine, and some ... From Directions for Cookery, in Its Various Branches, 1837, page 105. | |
| The Picayune Creole Cook Book (1901) | Patates Douces Frites |
4 Potatoes. 3 Tablespoonfuls of Butter. Cut the boiled potatoes lengthwise in slices. Fry in very hot butter until brown, and serve hot. This is a very nice way to ... From The Picayune Creole Cook Book, 1901, page 236. | |
| The Picayune Creole Cook Book (1901) | Patates Douces Roties |
6 or 8 Potatoes. 1 Tablespoonful of Wash the potatoes, and scrub the skins, but do not peel them. Rubbing the skins of the potatoes lightly all over with a little lard, ... From The Picayune Creole Cook Book, 1901, page 236. | |
| The Creole Cookery Book (1885) | Patent Flour |
Pulverize 6 lbs. of flour; mix 5 teaspoonfuls of dry soda all through it, then 6 teaspoonfuls of cream of tartar, and 6 of salt; incorporate all these, and you have ... From The Creole Cookery Book, 1885, page 131. | |
| Mrs. Hale's New Cook Book (1857) | Patients.—Take |
the milk from the cow into a small churn; in about begin churniag, and continue the flakes of butter swim about pretty thick, and the milk is discharged of all the ... From Mrs. Hale's New Cook Book, 1857, page 451. | |
| The National Cookery Book (1876) | Pato Aro Pupprn |
Mix well together one cupful of sour milk, one of molasses, if raisins, three of flour, ne teaspoonful of saleratu and a piece butter the size of an egg. Boil it in a ... From The National Cookery Book, 1876, page 230. | |
| The Boston Cooking-School Cook Book (1896) | Pea Timbales |
Drain and rinse one can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter, two-thirds teaspoon salt, one-eighth ... From The Boston Cooking-School Cook Book, 1896, page 356. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Bombe |
Scald one pint of cream and one and one-half cups of granulated sugar till the mixture looks blue and thin. Take from the fire and add one pint of un¬ cooked cream. When ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 150. | |
| The National Cookery Book (1876) | PeacH Butrrer |
[wo quarts of molasses or four pounds oF sugar, and half a bushel of unpared peaches.’ Stew in water first, and mash with the potato-masher, if hard. If soft, they will ... From The National Cookery Book, 1876, page 327. | |
| The White House Cook Book (1887) | Peach Butter |
PARE ripe peaches and piii ihrm in a preserving kettle, with sufficient water to boil them soft; then sift through a colander, removing the stones. To each quart of ... From The White House Cook Book, 1887, page 483. | |
| Aunt Babette's Cook Book (1889) | Peach Butter |
Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a ported of fruit. Cook the peaches alone until soft, then add one-half of the sugar and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 458. | |
| The White House Cook Book (1887) | Peach Cakes |
TAKE the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks with half a pound of pulverized and sifted loaf ... From The White House Cook Book, 1887, page 340. | |
| The Virginia House-Wife (1824) | Peach Chips |
Slice them thin, and boil them till clear in a syrup made with half their weight of sugar, lay them on dishes in the sun, and turn them till dry; pack them in pots with ... From The Virginia House-Wife, 1824, page 210. | |
| Aunt Babette's Cook Book (1889) | Peach Compote |
Pare the fruit, leave it whole and put on to boil in a porcelain-lined kettle, with sweetened water. Add a few cloves (remove the heads) also a stick of cinnamon bark. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 316. | |
| The White House Cook Book (1887) | Peach Conserve |
HALVE the peaches and take out the stones; pare. Have ready some powdered white sugar on a plate or dish. Boll the peaches in it several times, until they will not take ... From The White House Cook Book, 1887, page 495. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Peach Conserve |
lb. dried peaches i orange 4 cups cold water i orange, thinly sliced i lemon i lb. sugar i cup raisins, seeded and cut in pieces yi lb. English walnut meats cut in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 20. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Darioles |
Pare and divide into halves sufficient peaches to make one quart. Add half a cup each of sugar and water, and cook until the peaches are tender. Re¬ serve six of the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Delight |
Pare, cut' in halves and stone a dozen fine ripe peaches, reserving a few of the pits. Boil the pits in half a cup of water for fifteen minutes, then strain. Mix well ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 110. | |
| Fifty-Two Sunday Dinners (1913) | Peach Duff |
1 quart thinly sliced peaches. 2 cups flour. 2 cups sugar. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 teaspoon salt. 34 cup milk. Process: Mix and sift flour, ... From Fifty-Two Sunday Dinners, 1913, page 145. | |
| Presbyterian Cook Book (1873) | Peach Feittees |
Make a batter with; of flour, and one quart of milk. Have ready in a frying pan some hot butter. To each tablespoonful of batter add one half of a peach, and fry. From Presbyterian Cook Book, 1873, page 111. | |
| The White House Cook Book (1887) | Peach Leather |
STEW as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit; mash it up smooth as it cooks, and when it is dry enough to spread in a thin ... From The White House Cook Book, 1887, page 495. | |
| Mrs. Owen's Illinois Cook Book (1871) | Peach Mangoes |
Select large, fine flavored peaches, dip them in soda to remove the down from them, and with the blade of a sharp knife cut out the seed, leaving the peach as whole as ... From Mrs. Owen's Illinois Cook Book, 1871, page 309. | |
| The Dixie Cook-Book (1883) | Peach Mangoes |
Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling water salted to taste, let stand ... From The Dixie Cook-Book, 1883, page 265. | |
| La Cuisine Creole (1885) | Peach Mangoes |
Steep some large free-stone peaches in brine for two days, then wipe each peach carefully, and cut a hole in it just sufficient to allow the seed to come out; then throw ... From La Cuisine Creole, 1885, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Peach Tapioca |
1 can peaches Boiling water J^ cup powdered sugar % cup sugar 1 cup tapioca ^ teaspoon salt Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak ... From The Boston Cooking-School Cook Book, 1896, page 459. | |
| La Cuisine Creole (1885) | Peaches and Apricots in Brandy |
Take nice smooth peaches not too ripe, put them in a vessel and cover them with weak lye; take them out in two hours, and wipe carefully to get off the down and outside ... From La Cuisine Creole, 1885, page 231. | |
| The White House Cook Book (1887) | Peaches Dried with Sugar |
PEEL yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syrup of threequarters of a pound of sugar and a ... From The White House Cook Book, 1887, page 483. | |
| The Cook's Own Book (1832) | Peaches in a Compote |
Cut your peaches in t.^ke peel them, the in a sugar-pan, with a sufficient quantity of thick clarified sugar to cover them, and in this gently till done; them out in a ... From The Cook's Own Book, 1832, page 336. | |
| The International Cook Book (1906) | Peaches, Chantilly |
2611. PEACHES, CHANTILLY Peel twelve ripe peaches, cut them in halves, remove stones, then place in a bowl. Add one tablespoon powdered sugar and two tablespoons ... From The International Cook Book, 1906, page 817. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Peaches, Pears and Sweet Apples |
For six pounds of use three of sugar, about dozen cloves and a pint of vinegar. Into each apple, pear or peach, stick two syrup hot, and cook until tender. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 346. | |
| Directions for Cookery, in Its Various Branches (1837) | Peaches.—take |
(either cling or free stones) that are not too ripe. Wipe off the down with a clean flannel, and put the peaches whole a stone jar. Cover them with cold vinegar of the ... From Directions for Cookery, in Its Various Branches, 1837, page 219. | |
| The Dixie Cook-Book (1883) | Peacn CusTarb |
Equal parts rich sliced peaches, green corn pulp and water. Sweeten to the taste, and bake twenty minutes. RasPBERRY FL oat. Crush a pint of very ripe red raspberries ... From The Dixie Cook-Book, 1883, page 170. | |
| The Dixie Cook-Book (1883) | Peacu Pir |
Bake in two separate tins an under and upper crust i in a quick oven fifteen minutes; when done place in the lower crust one quart peaches prepared by slicing, and ... From The Dixie Cook-Book, 1883, page 224. | |
| The Dixie Cook-Book (1883) | Peacu Pyramip |
Cut a dozen peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels; make a clear boiling syrup of one pound of white sugar, and into ... From The Dixie Cook-Book, 1883, page 168. | |
| Dainty Desserts for Dainty People (c. 1910s) | Peanut Dainties |
f cup boiling water. 2 cups chopped roasted peanuts. 2 cups light brown sugar. Soak gelatine in cold water ten minutes. Put sugar and boiling water in saucepan, and when ... From Dainty Desserts for Dainty People, c. 1910s, page 41. | |
| The National Cookery Book (1876) | Pear Burrer |
One peck of pears, five pounds of sugar, half a pint of vinegar. Stir as for apple butter. From The National Cookery Book, 1876, page 327. | |
| Larkin Housewives' Cook Book (1915) | Pear Chips |
«,--,- Eight pounds pears, six pounds Larkin Sugar, thr^fe" lemons, one quart cold water, one-eighth pound ginger root. From Larkin Housewives' Cook Book, 1915, page 123. | |
| The White House Cook Book (1887) | Pearl Smelling Salts |
POWDERED carbonate of ammonia one ounce, strong solution of ammonia half a fluid ounce, oil of rosemary ten drops, oil of bergamot ten drops. Mix, and while moist put in ... From The White House Cook Book, 1887, page 624. | |
| The White House Cook Book (1887) | Pearl Tooth Powder |
PREPARED chalk half a pound, powdered myrrh two ounces; camphor two drachms, orris root, powdered, two ounces; moisten the camphor with alcohol and mix well together. From The White House Cook Book, 1887, page 624. | |
| Mrs. Hale's New Cook Book (1857) | Pears .—Pare and |
halve or quarter large pears, according t3 their size; throw them into water, as the skin is off, before are divided, their tuining Pack them round a block-tin stew-pan, ... From Mrs. Hale's New Cook Book, 1857, page 371. | |
| The Cook's Own Book (1832) | Pears Baked |
(1) Take twelve large baking pears; pare and cut them into halves, leaving the stem take out the core with the point of a and place them close together in a block-tin ... From The Cook's Own Book, 1832, page 182. | |
| The Cook's Own Book (1832) | Pears Baked |
(2) a peel, cut them in halves, and take out the cores; put them into a pan with a little red wine, a few cloves, pound of sugar, and some water. in a moderate oven till ... From The Cook's Own Book, 1832, page 182. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pears for the Table |
of pears and place them in a stewpan; cover them with water, and let them stew two hours. Take them out and put them in a brown jar with three-fourths of a pound of loaf ... From Mrs. Owen's Illinois Cook Book, 1871, page 344. | |
| The Cook's Own Book (1832) | Pears Stewed |
(2) Pare, cut into quarters, and take out the core of six good [tears; throw them aa they are done To a pound of fruit allow a quarter of a pound of brown sugar, and ... From The Cook's Own Book, 1832, page 183. | |
| The Cook's Own Book (1832) | Pears to Compound |
dozen large pears, coddle them tender, take them out and l.w them in cold water, pare and cut them in halves; out the cores, put them in sirup made Two pounds and a half ... From The Cook's Own Book, 1832, page 182. | |
| Common Sense in the Household (1871) | Peel and |
lay in cold slightly salted, the water boils in the saucepan intended for them. Put them in and boil until very tender. The time will depend upon their age. Drain and ... From Common Sense in the Household, 1871, page 223. | |
| Gulf City Cook Book (1878) | Peel and |
boiled potatoes; chop fine half small onion, one bunch celery, and the whites of three hard-boiled The yelks mix with salt, pepper, mustard, oil, and vinegar to taste. From Gulf City Cook Book, 1878, page 84. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Peel and |
slice two bananas, and cut in halves lengthwise one cup of strawberries. If the fruit be sweet, use the juice of half a lemon, otherwise omit it. to an emulsion ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 144. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Peel and |
cut in one-third inch cubes. Measure and put a saucepan, adding one tablespoon butter to each cup generously Add cream to cover and cook very slowly forty minutes. From Catering for Special Occasions, with Menus and Recipes, 1911, page 208. | |
| The Cook's Own Book (1832) | Peel the |
apricots, and the stones; pound of fruit put three-quarters of a pound of clarified sugar, boil it to the degree grot boulet, then put in the apricots, boil both ... From The Cook's Own Book, 1832, page 305. | |
| Gulf City Cook Book (1878) | Peel, and |
in salted water tender; drain water, and add cream, butter, pepper, and salt to taste. Pour scalding water over them, and let them remain in it a few minutes, or until ... From Gulf City Cook Book, 1878, page 108. | |
| Mrs. Hale's New Cook Book (1857) | Peel,—Take |
the fruit, cut it lengthwise, remove all the pulp and interior skin, then put the peel into strong salt and water for 6 days; then boil them in spring water until they ... From Mrs. Hale's New Cook Book, 1857, page 383. | |
| The Picayune Creole Cook Book (1901) | Pepper and Cayenne to Taste |
Soak the Codfish overnight and boll until tender, Pour off this water, and scald again with hot water; pick fine, scald again and then drain thoroughly, pressing out all ... From The Picayune Creole Cook Book, 1901, page 83. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt |
After washing and peeling the potatoes, put them into a saucepan with the onions and add about two quarts of cold water. Bring to a boil. After allowing to cook about ... From The Picayune Creole Cook Book, 1901, page 37. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt to Taste |
Wash the leaves and stem them, “the entire length of the leaf. Then chop them fine until you have a quantity equal to a pint or two teacupfuls. Chop the other vegetables ... From The Picayune Creole Cook Book, 1901, page 37. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt to Taste |
Wash the rice thoroughly, rubbing dry. Put it into a saucepan, with one quart of cold water; when swelled add One quart of boiling water, and when it begins to get very ... From The Picayune Creole Cook Book, 1901, page 40. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt to Taste |
Beat the Round Steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the tablespoonful of lard in the deep ... From The Picayune Creole Cook Book, 1901, page 88. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt to Taste |
Cut off the outer skin of the cutlets, and season well with salt and pepper. a Dredge with flour. Place the tablespoonful of lard in a deep frying pan and let it melt. ... From The Picayune Creole Cook Book, 1901, page 97. | |
| Gulf City Cook Book (1878) | Pepper Catchup.—no |
Take four dozen large red pepper-pods, three quarts of vinegar, three table-spoonfuls of grated horse-radish, five onions andone clove of garlic. Boil until soft, and ... From Gulf City Cook Book, 1878, page 221. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pepper Mangoes |
Select white cabbage heads, chop them add celery seed, white mustard seed, ground ginger, turmeric, and mix the whole with a little pure olive oil. Seed and fill the ... From Mrs. Owen's Illinois Cook Book, 1871, page 327. | |
| Housekeeping in Old Virginia (1879) | Pepper Mangoes |
With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour. Take hard cabbage, chop them very fine, and ... From Housekeeping in Old Virginia, 1879, page 287. | |
| The Creole Cookery Book (1885) | Pepper Mangoes |
Take large, green peppers and put them in salt and water and let them stand 9 days; the day before you are to take them out, get nice white cabbages and chop them very ... From The Creole Cookery Book, 1885, page 231. | |
| Aunt Babette's Cook Book (1889) | Pepper Mangoes |
Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. It takes some ingenuity to do this. Chop up one head of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 510. | |
| The Cook's Own Book (1832) | Pepper Pot |
Take as much spinach as fill a good sized dish, put it in a saucepan without any set the let it boil; then drain off all the liquor, chop the spinach very fine, and it ... From The Cook's Own Book, 1832, page 183. | |
| Directions for Cookery, in Its Various Branches (1837) | Pepper Pot |
Take four pounds of tripe, and four ox feet. Put them into pot with as much water as will cover them, some whole pepper, and a Hang them the early in the morning. Let ... From Directions for Cookery, in Its Various Branches, 1837, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pepper Pot |
i knuckle of veal i pound of plain tripe i pound of honey-comb tripe Bunch of pot-herbs i^ pound of. suet Wash the tripe well in cold water. Put it in a kettle, cover it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 34. | |
| Housekeeping in Old Virginia (1879) | Pepper Yinegar |
One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use. — Mrs. Dr. tT. From Housekeeping in Old Virginia, 1879, page 310. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pepper-pot |
• Cut strips about a half pound of tripe has boiled and skimmed in a pot by itself; in another pot a neck of mutton and of lean ham, with a gallon and when skimmed ... From Mrs. Porter's New Southern Cookery Book, 1871, page 43. | |
| The Picayune Creole Cook Book (1901) | Pepper. Cucumbers |
Cut thin as many slices of ham as desired and broil evenly over hot coals. When very well browned dust it over with pepper, and serve garnished with slices of cucumber ... From The Picayune Creole Cook Book, 1901, page 120. | |
| The White House Cook Book (1887) | Peppermint Drops |
ONE cupful of sugar crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the fire and add cream of tartar the size of a pea; mix ... From The White House Cook Book, 1887, page 491. | |
| Home Candy Making (1889) | Peppermint Drops |
Put three and a half ounces of sugar and a tablespoonful of water in a small granite saucepan, add three drops of essence of peppermint. the saucepan the fire, and, when ... From Home Candy Making, 1889, page 61. | |
| The Southern Cookbook (1912) | Peppermint Drops |
Pound and sift four ounces of doubly refined it with the whites of two eggs till smooth, add sixty drops of oil of peppermint, beat it well and drop on paper, and dry at a distance from the From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. | |
| Mrs. Beeton's Book of Household Management (1861) | Peptonized Foods |
Peptonized foods are most valuable for those who suffer from severe indigestion, also in cases of dyspepsia and gastritis, or when the patient is unable to take milk in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Per Cent STagcu |
Rice Flour,... 84 to 85/Barley Flour,.. - 67 to 70 Indian Meal,... 77 to 80'Rye Flour,.... 50 to 61 Oat Meal,... w-70 to 80\ Buckwheat, fee 52 ‘Wheat Flour,... 39 to ... From The Dixie Cook-Book, 1883, page 634. | |
| The Picayune Creole Cook Book (1901) | Persil Frit |
6 or 8 Sprigs of Parsley. 1 Tablespoonful of Lara. Pick off the delicate leaves and branches of very young parsley, wash well, drain and put in a frying pan, in which ... From The Picayune Creole Cook Book, 1901, page 227. | |
| The Picayune Creole Cook Book (1901) | Petit Pois Verte @ la Francatse |
1 Pint of Fresh Green Peas or 1 Can, 2 Tablespoonfuls of Butter. % Cup of 1 Herb Bouquet. 1 Lettuce Heart. 1 Teaspoon of Powdered Sugar. Shell the peas and wash and ... From The Picayune Creole Cook Book, 1901, page 230. | |
| The Picayune Creole Cook Book (1901) | Petit Pots au Naturel |
1 Pint of Fresh Young Green Peas, Shell the peas, and when you have a@ pint (sufficient for six), put the peas into cold water, drain, and put into a saucepan of boiling ... From The Picayune Creole Cook Book, 1901, page 229. | |
| The Picayune Creole Cook Book (1901) | Petite Gateauz |
4 Cups of Flour. 1 Cup of Sour Cream. 1 Tablespoonful of Rose or Vanilla cream, add the well beaten yolks of the eggs, and then add the cream. Mix thoroughly, and sift ... From The Picayune Creole Cook Book, 1901, page 317. | |
| The International Cook Book (1906) | Petites Fauchonnettes |
993. SAGO, TURINOISE Prepare and strain a consomme into another pan as per No. 52. Sprinkle in three ounces well-cleaned sago, mix well and let slowly boil for thirty ... From The International Cook Book, 1906, page 306. | |
| The White House Cook Book (1887) | Phalon's Instantaneous Hair Dye |
To ONE ounce of crystallized nitrate of silver, dissolved in one ounce of concentrated aqua ammonia, add one ounce of gum arabic and six ounces of soft water. Keep in ... From The White House Cook Book, 1887, page 621. | |
| The Virginia House-Wife (1824) | Pheasants, A-la-daub |
Roast two pheasants in the nicest manner: get adeep dish, the size and form of the ene you intend to serve the pheasants in—it must be as deep as a tureen; put in ... From The Virginia House-Wife, 1824, page 202. | |
| The National Cookery Book (1876) | Philadelphia Custards |
Mix in one quart of milk the yolks of eight eggs, well beaten. Sweeten it to taste, and flavor it with vanilla or peach leaves, boiled in a little milk. Pour this ... From The National Cookery Book, 1876, page 238. | |
| The Boston Cooking-School Cook Book (1896) | Philadelphia Pepper Pot |
Sliced onion ^ % lb. honeycomb tripe. Chopped celery I }^ cup each cut in cubes Chopped green peppers J \% cups potato cubes 4 tablespoons butter % teaspoon peppercorns, ... From The Boston Cooking-School Cook Book, 1896, page 167. | |
| The Corn Cook Book (1918) | Philadelphia Scrapple |
Have your butcher clean a pig's head, and split it in halves. Put ft stock pot and cover with meat falls the bones. the meat, strain the liquor and set aside to cool; ... From The Corn Cook Book, 1918, page 19. | |
| The Woman Suffrage Cook Book (1886) | Pi tied Peaches or Pe |
Fourteen pounds fruit, seven pounds brown st a little less than two quarts of vinegar, and a half ounce whole cloves, allspice and cinnamon; tie the spices in linen bags ... From The Woman Suffrage Cook Book, 1886, page 63. | |
| The Cook's Own Book (1832) | Pi.ims, Ci.r.ar Cakes of |
ajar with the white pear plums, yet it in a. an of boiling water on the lire; snlticiently let the run it, and to every pint of it, add an equal quantity of siiijar, 1 ... From The Cook's Own Book, 1832, page 337. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Piaw Baxep Inpran Puppine |
Scald two quarts sweet milk, into which stir ten rounded tablespoons Indian meal, seven table-spoons molasses, one tea-spoon ginger, and a little salt. Put in moderate ... From Buckeye Cookery and Practical Housekeeping, 1877, page 206. | |
| Aunt Babette's Cook Book (1889) | Picca.lilli |
Take one-half peck of green tomatoes, two heads of cabbage, nine large onions, about a dozen good-sized cucumbers, half a dozen green peppers and one quarter of a pound ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 506. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Piccallili, or Chow Chow |
1 peck green tomatoes. 1 teaspoonful white pepper. 1 cup salt. 1 tablespoonful ground cinnamon. 6 small onions. 1 tablespoonful ground allspice. 1 large head celery. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 422. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickiep Eags |
Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the spices tied in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 128. | |
| The Dixie Cook-Book (1883) | PickLep Ontons |
Select small silver-skinned oniuns, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an ... From The Dixie Cook-Book, 1883, page 266. | |
| Housekeeping in Old Virginia (1879) | Pickling Fifty Lemons |
Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a ... From Housekeeping in Old Virginia, 1879, page 302. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickted Artichokes |
Rub off outer skin with a coarse towel, and lay in salt water for a day, drain and pour over them cold spiced vinegar, adding a teaspoon of horse-radish to each jar. (228) From Buckeye Cookery and Practical Housekeeping, 1877, page 227. | |
| Mrs. Owen's Illinois Cook Book (1871) | PicMed Plums |
To of plums allow one-half pound of sugar and one pint of best cider From Mrs. Owen's Illinois Cook Book, 1871, page 314. | |
| The American Frugal Housewife (1829) | Pieces of |
alternately fat and lean, are the most suitable; cheeks are the best. A little pepper sprinkled among the beans, when they are placed in the bean-pot, will render them ... From The American Frugal Housewife, 1829, page 59. | |
| The Picayune Creole Cook Book (1901) | Pieds de Veau au Naturel |
3 Quarts of Cold Water. 1 Gill of Vinegar. 1 Onion. 1 Carrot. 12. Whole Pepper Corns. 2 Tablespoonfuls of Salt. Split each of the calf's feet in two, then carefully ... From The Picayune Creole Cook Book, 1901, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Pig Eclair |
1^ cup butter (scant) 1% cups flour % cup milk Whites 4 eggs Follow recipe for mixing butter cakes. Bake in shallow^ pans, put between layers Fig Filling, and sprinkle top with From The Boston Cooking-School Cook Book, 1896, page 596. | |
| The Cook's Own Book (1832) | Pig's Cheek, to Collar |
over a pig's face, and a neat's or pii's tongue, a little salt and saltpetre; let it stand eight or nine days, then Iwil them with two cowheels, all be sufficiently ... From The Cook's Own Book, 1832, page 190. | |
| The Cook's Own Book (1832) | Pig's Cheek, to Cure |
salt over let it lie two or three days, then pour over it die following mixture when it is cold; half a pound of ba\ salt, half an ounce of saltpetre, a quarter of a ... From The Cook's Own Book, 1832, page 190. | |
| Directions for Cookery, in Its Various Branches (1837) | Pig's Feet and Ears Soused |
Having cleaned them properly, and removed the skin, boil them slowly till they are quite tender, and then split the feet and put them with the ears into salt and ... From Directions for Cookery, in Its Various Branches, 1837, page 133. | |
| The Cook's Own Book (1832) | Pig, Baked |
Lay your pig in a dish, flour it well all over, then rub butter the dish you lay it in, and put it into die oven. When done enough, take it out, and rub it over with a ... From The Cook's Own Book, 1832, page 190. | |
| The Cook's Own Book (1832) | Pig, to Collar |
Cut head, and tail; bone and wash it dry it in a cloth. it highly with a quantity of pepper and sail; it up firmly, and bind it with a piece of sew it tightly. Put it on ... From The Cook's Own Book, 1832, page 190. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pig.— Boil |
pigs' tongues and hearts, and when then measure and mix as follows: One bowlful of minced meat, two bowlsful of apples chopped fine, one bowlful of cider (boiled); one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 315. | |
| The Appledore Cook Book (1872) | Pigs' Feet Fried in Batter |
Take the feet from the vinegar and drain them, then dip them in a batter made as for pork, and fry in either drippings or lard. From The Appledore Cook Book, 1872, page 56. | |
| The Cook's Own Book (1832) | Piks. Am) T\ |
; i - n pn-partial used for lx>ilcd or baked pnodin 1>T If to be a whi-k iused if t--w, a The tin are carefully (.-leaned, by putting them a cullender, and pouring warm ... From The Cook's Own Book, 1832, page 201. | |
| The Dixie Cook-Book (1883) | Pine-apple Ii |
Three pints cream, two large ripe pineapples, two pounds powdered sugar; slice the pine-apples thin, scatter the sugar between the slices, cover and let the fruit stand ... From The Dixie Cook-Book, 1883, page 182. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pine-apple Pre |
A cup sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated; beat butter and sugar to a cream, add beaten yolks of eggs, then the pineapple and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 196. | |
| Mary Elizabeth's War Time Recipes (1918) | Pineapple Ambrosia |
Shred a fresh pineapple—not too finely— with a fork and mix into it one-half pound of marshmallows cut into pieces (shears are best for cutting marshmallows). Let this ... From Mary Elizabeth's War Time Recipes, 1918, page 172. | |
| The Picayune Creole Cook Book (1901) | Pineapple and Orange Ambrosia |
. Ambrotste d’Ananas et d’Oranges: 1 Large, Ripe Pineapple. 6 Oranges. 1 Cup of Sugar. Slice one large, ripé pineapple and six oranges. Put in a glass bowl one layer of ... From The Picayune Creole Cook Book, 1901, page 282. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Pineapple Dainties |
1^0 pineapple syrup 2 tsp gelatine 1 tbsp lemon juice Dissolve soaked gelatine in some of boiling syrup. Mould in 4 small cups. Serve with a slice of pineapple first on ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. | |
| Three Jell-O Booklets (1910s-1920s) | Pineapple Delight |
Dissolve a package of Cherry Jell-0 in a pint of boiling water and put in a cold place to set. Two or three hours before time for serving beat the Jell-0 into quite fine ... From Three Jell-O Booklets, 1910s-1920s, page 11. | |
| Aunt Babette's Cook Book (1889) | Pineapple Feitteks |
Pare and core a pineapple and slice it into large, even, round slices. Sprinkle each piece with pulverized sugar, then prepare your batter. Break four or five eggs into ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 227. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pineapple Filling |
1 cup grated pineapple 1 tablespoon orange rind Mix pineapple, fruit juice and rind, and enough confectioners' sugar to make of consistency to spread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 315. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pineapple Flavor |
Take a common sized pineapple, cut it in slices, sprinkle some sugar over it, cover it up, and let it stand over night; strain it, and add more sugar if necessary, for one gallon of cream. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Frapp^ |
2 cups water 2 cups ice-water 1 cup sugar 1 cau grated pineapple or Juice 3 lemons 1 pineapple shredded Make a syrup by boiling water and sugar fifteen minutes; add ... From The Boston Cooking-School Cook Book, 1896, page 508. | |
| Aunt Sammy's Radio Recipes (1927) | Pineapple Mixture |
y<i cup sugar. 2 tablespoons pineapple juice 3 slices pineapple. Stir the sugar in a smooth frying pan until it is melted, then allow it to brown. Add the butter and the ... From Aunt Sammy's Radio Recipes, 1927, page 58. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Mousse |
1 tablespoon granulated gelatine 2 tablespoons lemon Juice ^ cup cold water 1 cup sugar 1 cup pineapple syrup 1 quart cream Heat one can pineapple, and drain. To one cup ... From The Boston Cooking-School Cook Book, 1896, page 527. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pineapple Mousse |
1 tablespoon granulated gelatine % cup cold water 2 tablespoons lemon 1 quart cream 1 cup pineapple syrup Heat one can shredded pineapple to the boilingpoint and drain. ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 39. | |
| Dainty Desserts for Dainty People (c. 1910s) | Pineapple Mousse |
' 1 cup scalded pineapple juice. Soak gelatine in cold water five minutes and dissolve in hot pineapple juice. Add sugar and lemon juice, and when cool add cream beaten ... From Dainty Desserts for Dainty People, c. 1910s, page 28. | |
| The Picayune Creole Cook Book (1901) | Pineapple Syrup |
Strop d’Ananas. 2 Pints of Pineapple Juice. 1 Ounce of Lemon Juice. Pare the pineapples, cutting out the eyes and the core. Then cut into very fine pieces and mash and ... From The Picayune Creole Cook Book, 1901, page 334. | |
| Larkin Housewives' Cook Book (1915) | Pineapple Tapioca |
Take one cup Larkin Pearl Tapioca, cover with water, soak In the morning add until clear. Add one pint diced pineapple, juice of two lemons and one cup sugar. Take from ... From Larkin Housewives' Cook Book, 1915, page 93. | |
| The White House Cook Book (1887) | Pineapple Vinegar |
COVER sliced pineapples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts ... From The White House Cook Book, 1887, page 510. | |
| The Picayune Creole Cook Book (1901) | Pineapple Vinegar |
Vinaigre d’Ananas. 3 Pineapples. 1_ Quart of Pure Cider Vinegar. 1% Pounds of Sugar to Every Quast of Juice. Cover the pineapples, which have been very nicely sliced, ... From The Picayune Creole Cook Book, 1901, page 335. | |
| The White House Cook Book (1887) | Pineapple-ade |
PARE and slice some very ripe pineapples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of ... From The White House Cook Book, 1887, page 511. | |
| The Cook's Own Book (1832) | Pistachio Makchpane |
pound and a half of pUlaclnoa into a mortar, pound them, moistening with white of egg, to a very fine paste; in the meantime clarify the same quantity of sugar, Ixiil it ... From The Cook's Own Book, 1832, page 337. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pistachio Parfait |
1 teaspoon almond extract 1 pint thick cream Leaf green yi cup chopped pistachio nuts ' 1 up water Cook sugar and water until syrup will thread when dropped from tip of ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 243. | |
| The National Cookery Book (1876) | Pitum Puppia |
Take eight eggs, one pound of flour, threeuarters of a ] 1 pound of butter, three-quarters of a pound of sugar; beat them well together, then add half a pint of new ... From The National Cookery Book, 1876, page 217. | |
| Aunt Babette's Cook Book (1889) | Pkopoktionatb Weights Axd Measures |
, 1 lb. of Butter equals 1 quart. 1 lb. of Loaf Sugar equals 1 quart. 1 lb. of Flour equals 1 quart. 1 lb. 2 oz. of Indian Meal equals 1 quart. 1 lb. 2 oz. of Brown. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 584. | |
| The Picayune Creole Cook Book (1901) | Place a |
three-inch lump of butter on the inside. Truss nicely and place the ducks in a baking pan, and brush the tops with melted butter. Pour over two tablespoonfuls of water, ... From The Picayune Creole Cook Book, 1901, page 140. | |
| Bohemian-American Cook Book (1915) | Place a |
of in a skillet, one minced of minced parsley and a pinch of mace. Add the minced to this and simmer uncovered the that forms is absorbed again, then add a piece of ... From Bohemian-American Cook Book, 1915, page 141. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Place in |
the oven for ten minutes. Beat the whites of the two remaining eggs to a froth, and add a of a teaspoonful of salt; then add yolks. the of; return to the oven to brown, and serve. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 116. | |
| The New England Cook Book (1905) | Place in |
a glass dish, and when cold, drop large spoonfuls of the whites of eggs, beaten very light with sugar, over the top, in the centre of each a Baked Indian Pudding.— Boil ... From The New England Cook Book, 1905, page 197. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Place in |
dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately. From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. | |
| Jell-O Recipe Book (1905) | Place in a |
Number 6. granite or porcelain kettle, add one cup of sugar and one pint of water. Cover and let simmer gently until done, but not broken. Lay apples in mould. Have one ... From Jell-O Recipe Book, 1905, page 5. | |
| Bohemian-American Cook Book (1915) | Place in a |
kettle a cleaned carp cut Boil a pint of good vinegar with a little salt and pour hot over the will give it a nice blue Then pour off the vinegar into a saucepan, add ... From Bohemian-American Cook Book, 1915, page 119. | |
| Aunt Sammy's Radio Recipes (1927) | Place in a |
baking dish. Sprinkle with brown sugar and a salt, dot with and add a very Place m a moderate Cover at first, until the fruit becomes soft. While the fruit is cooking, ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| Bohemian-American Cook Book (1915) | Place in the |
kettle, pour boiling water over it, add salt, and boil one half to three quarters of an hour. a six add two tablespoons of butter, a teaspoon of pepper, a teaspoon of ... From Bohemian-American Cook Book, 1915, page 118. | |
| Gulf City Cook Book (1878) | Place the |
kettle on the fire, and steam until the grapes have yielded their juices; then strain, and to each pint of juice add one pound of loaf-sugar. Cook fifteen or twenty minutes. From Gulf City Cook Book, 1878, page 214. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Place the |
leg on top these vegetables, add one quart of water or stock and one teaof Put on the lid, if a braising-pan; if a with another pan. Put a quick oven, and braise fifteen ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 128. | |
| Aunt Sammy's Radio Recipes (1927) | Place the |
greens in a skillet and add the bacon fat, vinegar, and salt. until the greens are wilted and then serve at once. From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| The New England Cook Book (1905) | Plain Cakes |
They serve a good purpose for variety, for luncheon, etc. See plainer forms of cakes. Sally Lunn.—One quart of flour, a piece of butter the size of an ^%'gj three ... From The New England Cook Book, 1905, page 164. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Plain Custards |
A quart of rich milk. Eight eggs. A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces. A nutmeg. Boil ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 44. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Custards |
Tie together six or eight peach leaves, and boil them in a quart of milk with a large stick of cinnamon broken up. If you cannot procure peach substitute a handful of ... From Directions for Cookery, in Its Various Branches, 1837, page 315. | |
| The National Cookery Book (1876) | PLAIN DopGeErs |
Mix a quart of corn meal with enough boiling water to make a very stiff batter, and salt enough to season it. Drop this into hot lard, flatten into cakes about ... From The National Cookery Book, 1876, page 199. | |
| Manual for Army Cooks (1896) | Plain Duff |
5 pounds flour. 1 ounce salt. 15 pounds suet or fat. j ounce pepper. Prepare the paste the same as for Bombshells. Have a clean pudding cloth ready, flour it, and place ... From Manual for Army Cooks, 1896, page 170. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Family Paste |
Two pounds of flour, half a pound each of butter and lard; work well, but lightly. Or, as some will prefer, take twelve ounces of butter and four of lard; this makes a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 289. | |
| Camp Cookery (1910) | Plain Flapjacks |
1 quart flour, 3 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoonfuls baking powder. Rub in^ dry, two heaped tablespoonfuls If you have no grease, do without. ... From Camp Cookery, 1910, page 131. | |
| The Boston Cooking-School Cook Book (1896) | Plain Frosting |
White 1 egg 1^ teaspoon vanilla or 2 teaspoons cold water i^ tablespoon lemon juice ^ cup confectioners' sugar Beat white of egg until stiff; add water and sugar. Beat ... From The Boston Cooking-School Cook Book, 1896, page 607. | |
| Fifty-Two Sunday Dinners (1913) | Plain Ginger Cakes |
lcup N. O. molasses. 4 cups flour. 2 teaspoons soda. 1 teaspoon salt. < ¥ cup Cottolene. 1 tablespoon ginger. 4 cup boiling water. 1 teaspoon cinnamon. Y{ teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Plain Paste |
1*^ cups flour y^ cup butter ^ cup lard % teaspoon salt. Cold water Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of ... From The Boston Cooking-School Cook Book, 1896, page 537. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Paste |
Use same rule as for Chopped Paste. Chop lard into flour; when thoroughly mixed, add salt and water to form dough. in rectangular piece; butter which has previously been ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 268. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Paste Half and Half |
YZ cup of lard (^ fib) YZ cup of butter (^ lb) Nearly a cup of ice-water Wash the butter as directed in for From Mrs. Rorer's Philadelphia Cook Book, 1886, page 388. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Paste with Butter |
3 cups of sifted flour i cup or a half-pound of butter Nearly a cup of ice-water Have everything as cold as possible. In warm weather, stand the butter and flour in the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 387. | |
| Camp Cookery (1910) | Plain Plum Duff |
1 quart lb. seeded raisins. % R>. suet (or see below). suet chopped or the fat of pork minced up, will serve. Marrow is better than Mix the dry ingredients intimately. ... From Camp Cookery, 1910, page 161. | |
| Aunt Babette's Cook Book (1889) | Plain White Icing |
Beat up the white of an egg with one-quarter of a pound of pulverized sugar until thick; half a pound for two whites, and so on. Set in a very warm place to dry. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. | |
| Directions for Cookery, in Its Various Branches (1837) | Plaster a |
little flour on the inside of each tying place to prevent the water from getting in. Have ready a pot of boiling water. From Directions for Cookery, in Its Various Branches, 1837, page 309. | |
| Gulf City Cook Book (1878) | Plaster for a Risen Breast |
One table-spoonful of melted bees-wax, one table-spoonful of linseed-oil, one table-spoonful of sassafras-oil. Take equal parts of bees-wax, mutton-suet, and camphor. From Gulf City Cook Book, 1878, page 267. | |
| The American Frugal Housewife (1829) | Plaster of Paris |
is still better j particularly for mending broken images of the same material. stirred up by the spoonful, as it is wanted.* A bit of isinglass dissolved in gin, or ... From The American Frugal Housewife, 1829, page 27. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Plaster of Paris |
is still better if it can be procured, than lime.) Rub this mixture on the broken edges of the china or glass, match the pieces and bind them tightly together, and let ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 118. | |
| Mrs. Beeton's Book of Household Management (1861) | Plate Rags for Daily Use |
Boil soft rags for 5 minutes (nothing is better for the purpose than the tops of old cotton stockings) in a mixture of new milk and hartshorn powder, in the proportion ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Southern Cookbook (1912) | Pleasant Draught |
Boil a quarter of an ounce of isinglass shavings, pint of new milk, to half, add a bit of sugar, and for a change a bitter almond. Give this at night, not too warm. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 120. | |
| The International Cook Book (1906) | Plombiere, Germaine |
2535. CONSOMME", RIVOLI it simmering. Place in a vessel two ounces flour, one and a half ounces SUNDAY, FOURTH WEEK OF SEPTEMBER 773 grated Parmesan cheese and two eggs, ... From The International Cook Book, 1906, page 790. | |
| The International Cook Book (1906) | Plombiere, Marguerite |
Coquettes, Polonaise (563) 1063. CONSOMME AUX PROFITEROLES Prepare and strain a consomme (No. 52) and keep hot. Place in a saucepan one and a half gills cold milk, one ... From The International Cook Book, 1906, page 326. | |
| Larkin Housewives' Cook Book (1915) | Plum Conserve |
Use rule for any Stew two and one-half quarts plums with one and one-half cups water until very soft. through a colander, mash with a wooden spoon. Add as much ... From Larkin Housewives' Cook Book, 1915, page 122. | |
| The Woman Suffrage Cook Book (1886) | Plum Duff.—Navy Receipt |
One cupful molasses, one-cupful sweet milk, one large cupful suet chopped fine, one teaspoonful of soda, one-half teaspoonful of cream-tartar, two eggs, one large cupful ... From The Woman Suffrage Cook Book, 1886, page 77. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plum Shape |
Put one-half pound of fine ripe plums into an enameled saucepan, pour over them one cup of sugar and one cup of water, and simmer gently until they are quite soft. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 116. | |
| Directions for Cookery, in Its Various Branches (1837) | Plums for Common Use—take |
ripe plums, and cut them in half. Extract all the stones, and spread out the plums on large dishes. Set the dishes on the sunny roof of a porch or shed, and let the ... From Directions for Cookery, in Its Various Branches, 1837, page 260. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plums in Batter |
Make a batter with five tablespoons of flour, rather more than a pint of milk, and two eggs. Remove the stones from one pound of large plums, crack them, put the kernels ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 178. | |
| Mrs. Owen's Illinois Cook Book (1871) | Plums Without the Skins |
water over egg or magnum bonum plums; cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacupful of water for each pound of ... From Mrs. Owen's Illinois Cook Book, 1871, page 335. | |
| Mrs. Hale's New Cook Book (1857) | Plums.—Gather |
the plums with scald them in boiling water, and take off the skins, leaving on the If not quite ripe, they will require t/> be simmered a few minutes over a stove; to ... From Mrs. Hale's New Cook Book, 1857, page 366. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Plunge a |
jar into the hot water, having the water strike both inside and outside the jar at the same time. If you set it down instead of plunging it, it will break. in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 338. | |
| The Dixie Cook-Book (1883) | Poacuep Kegs |
Break and drop them one at a time in salted water, to which some add a small lump of butter; some say drop in when sinimering, others when boiling, not letting it boil ... From The Dixie Cook-Book, 1883, page 152. | |
| Housekeeping in Old Virginia (1879) | PoAST Pig |
When roasted whole, a pig should not be under four nor over six weeks old. In town, the butcher prepares for roasting, but it is well to know, in the country, how this ... From Housekeeping in Old Virginia, 1879, page 141. | |
| The Picayune Creole Cook Book (1901) | Pods Cut Into Strips |
1 Ounce of Cloves. 1 Ounce of Black Pepper. Slice the tomatoes and the onions. Then put a layer of tomatoes and a layer of onions, sprinkle over with salt, and continue ... From The Picayune Creole Cook Book, 1901, page 361. | |
| Mrs. Hale's New Cook Book (1857) | PoeUe to boil Fowls in .—Cut |
into large dice two pounds of and two pounds of fat bacon, cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the ... From Mrs. Hale's New Cook Book, 1857, page 201. | |
| Mrs. Beeton's Book of Household Management (1861) | Pois au Beurre |
Ingredients. — i quart of shelled peas, i£ ozs. of butter, \ an oz. of flour, 3 slices of onion, £ of a pint of stock, salt and pepper. Method. — Parboil the peas in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Poke Stalks |
In the spring the young shoots are much used as food. They should not be over four inches long, and should show only a tuft of leaves at Older than this they are ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. | |
| Simple Italian Cookery (1912) | Polenta Pasticciata |
% of a cup of Indian i quart of milk Boil the milk, and add the Indian meal, a at a time, when milk is boiling, stirring constantly. for one-half an hour, stirring ... From Simple Italian Cookery, 1912, page 33. | |
| Bohemian-American Cook Book (1915) | Polevl'a |
z vína. Boil equal amounts of water and white wine, add sugar to taste, a stick of whole cinnamon, a slice of lemon rind, skimming until clear. four yolks with two ... From Bohemian-American Cook Book, 1915, page 30. | |
| Mrs. Beeton's Book of Household Management (1861) | Polish for Bright Stoves |
Mix 2 tablespoonfuls of turpentine and 2 tablespoonfuls of sweet oil together, stirring in sufficient emery-powder to make the mixture of the thickness of cream. Put it ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | Pomegranate Clear Cakes |
Pare some good boiling apples, and put them into a saucepan with as much water as cover them, set them on the perfectly soft, press the pulp through a sieve, and then ... From The Cook's Own Book, 1832, page 338. | |
| Mrs. Beeton's Book of Household Management (1861) | Pommes a la Creme |
Ingredients.— Short 67), 2 Ibs. of apples, 2 tablespoon tu Is oz. of butter, i pint of custard (A'o. 332). Method. — Pare, core and cut the apples into thick slices, put ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pommes au |
RIZ. Peel a number of apples of a good sort, take out the cores, and let them simmer in a syrup of clarified sugar, with a little lemon peel pick some rice, and cook it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 361. | |
| The Picayune Creole Cook Book (1901) | Pommes au Sagou |
1 Cup of Sago. 8 Large Apples. 1 Quart of Boiling Water. Sweetened Soak the Sago for half an hour in cold water, and then put it in a farina boiler and add one quart of ... From The Picayune Creole Cook Book, 1901, page 281. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre @ la Francaise |
6 Potatoes. Boiling Lard. Peel the potatoes and cut them into three-inch dice, or sections like an orange. Have ready a frying pan of very hot, boiling lard, and let ... From The Picayune Creole Cook Book, 1901, page 232. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre @ la Julienne |
4 Potatoes. Boiling Lard. Peel and cut the potatoes into long, thin strips. Then fry in boiling lard From The Picayune Creole Cook Book, 1901, page 233. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre a la Neige |
6 Potatoes. Salt to Taste. Boil the potatoes with their jackets on. Then peel them and set them over a very low fire, to evaporate all the water. Sprinkle them lightly ... From The Picayune Creole Cook Book, 1901, page 232. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre au Beurre |
16 Small New Potatoes. 1 Tablespoonful Parsley. Select for this dish small, round new potatoes, about the size of a marble. Boil them for about’ half an hour or twenty ... From The Picayune Creole Cook Book, 1901, page 233. | |
| Mrs. Beeton's Book of Household Management (1861) | Pommes de Terre au Fromage |
Ingredients. — 3 medium-sized potatoes, 2 whites of eggs, i yolk of egg, i heaped tablespoonful of grated cheese, 2 tablespoonfuls of milk, i teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre Brabant |
3 Bolled Potatoes. 2 Tablespoonfuls of Lard. 1 Teaspoonful of Vinegar. Cut the potatoes into small diceshaped pieces and fry them for a few minutes in the lard. When ... From The Picayune Creole Cook Book, 1901, page 233. | |
| The Jewish Manual (1846) | Pommes Frites |
This is a simple but very nice way of preparing apples. Peel and cut five fine apples in half, dip them in egg and white powdered sugar, and fry in butter; when done, ... From The Jewish Manual, 1846, page 148. | |
| The Picayune Creole Cook Book (1901) | Pommes Rotica |
6 Fine Apples. 6 Spoonfuls of Sugar. 1 Cupful of Cut the blossom end of the apple, and wash, but do not peel. Set them in a baking pan, heap a spoonful of sugar over ... From The Picayune Creole Cook Book, 1901, page 254. | |
| The Boston Cooking-School Cook Book (1896) | Pomona Frapp^ |
1J4 cups sugar 1 quart sweet cider 4 cups water 2 cups orange juice Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. ... From The Boston Cooking-School Cook Book, 1896, page 509. | |
| La Cuisine Creole (1885) | Ponche Romaine |
Two wineglassfuls of water, one wineglassful of whiskey, half wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use plenty of ice. Strain and serve in fancy glass. From La Cuisine Creole, 1885, page 255. | |
| The Dixie Cook-Book (1883) | Pone-apple Ple |
A cup of sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated; beat butter and sugar toa cream, add beaten yolks of eggs, then the pine-apple ... From The Dixie Cook-Book, 1883, page 226. | |
| The Creole Cookery Book (1885) | Poor Man’s Paste |
To 1 quart of flour add 4 lb. of butter, 2 eggs, a pinch of salt; mix with water. From The Creole Cookery Book, 1885, page 132. | |
| Presbyterian Cook Book (1873) | Pop Overs |
One cupful of milk; one cupful of flour; one egg, and one teaspoonful of salt. Bake in gem pans; let them get hot before putting in the batter; bake quickly. Serve immediately. From Presbyterian Cook Book, 1873, page 108. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pop Overs |
2 cups of milk Grease gem pans or small earthen cups, and in the oven to get very hot. the eggs (without separating) until very light, add to them the milk and salt; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 347. | |
| The Boston Cooking-School Cook Book (1896) | Pop-overs |
1 cup flour J^ cup milk ^ teaspoon salt 2 eggs % teaspoon melted butter Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until ... From The Boston Cooking-School Cook Book, 1896, page 112. | |
| Aunt Sammy's Radio Recipes (1927) | Popcorn Balls |
2 quarts freshly popped corn. 2 cups nut kernels. 2 tablespoons vinegar. Boil the sugar, water, vinegar, and salt until the sirup hardens when dipped into cold water. ... From Aunt Sammy's Radio Recipes, 1927, page 82. | |
| The Dixie Cook-Book (1883) | Popular Dixie Dishes. Ll |
Vrrerna Arete Toppy.—Half gallon apple brandy, half pint each French and peach brandy, and Maderia wine, six roasted apples, one pound sugar, with enough hot water to ... From The Dixie Cook-Book, 1883, page 393. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Poraro Pre |
Boil either Irish or sweet potatoes until well done, mash and rub through a sieve; to a pint of pulp, add three pints sweet milk, tablespoon melted butter, tea-cup ... From Buckeye Cookery and Practical Housekeeping, 1877, page 195. | |
| The Dixie Cook-Book (1883) | Porato Pre |
Boil either Irish or sweet potatoes until well done, mash and rub through a sieve; to a pint of pulp, add three pints sweet milk, tablespoon melted butter, tea-cup ... From The Dixie Cook-Book, 1883, page 225. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porato Puppine |
Boil six good mealy potatoes, mash very fine, beat well with the yolks of five eggs, half pound white sugar, quarter pound butter; beat whites of eggs to stiff froth, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 211. | |
| The Dixie Cook-Book (1883) | Poratoes Boiled or Baked in Jackets |
Wash clean (a brush is the best implement for cleaning potatoes), cut off the ends, let stand in cold water a few hours, put into boiling water, the larger ones first, ... From The Dixie Cook-Book, 1883, page 339. | |
| The Dixie Cook-Book (1883) | PoraToes IN JACKETS |
Bake as many putatoes as are needed; when done, take off a little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the ... From The Dixie Cook-Book, 1883, page 341. | |
| Buckeye Cookery and Practical Housekeeping (1877) | PoraTors IN JACKETS |
Bake as many potatoes as are needed; when done, take off a little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 295. | |
| The Dixie Cook-Book (1883) | PoraTors IN Kentucky STyLe |
Slice thin as for frying, let remain in cold water half an hour; put into pudding-dish or dripping-pan, with salt, pepper, and some milk—about half a pint to an ordinary ... From The Dixie Cook-Book, 1883, page 341. | |
| The Dixie Cook-Book (1883) | Porr Paste |
One heaping pound superfine sifted flour, one of butter, which has first been folded in a napkin and gently pressed to remove all " moisture; place the flour on board ... From The Dixie Cook-Book, 1883, page 217. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porr-Paste |
One heaping pound superfine sifted flour, one of butter; place the flour on board (or marble slab is better), make a well in center, squeeze in juice of half a lemon, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 187. | |
| The Cook's Own Book (1832) | Port and |
the Sherry, also a quarter of an ounce of mace, die same of white pepper and of allspice, a dr.icliiu or lea-spoonful of ginger, and six -; all Put into ajar twelve ... From The Cook's Own Book, 1832, page 175. | |
| Manual for Army Cooks (1896) | Portable Field Oven of a Larger Size |
The body (top and sides) of this oven is made in two parts, each part being in shape nearly the quarter of a cylinder, and formed of three pieces of sheet iron 3 feet ... From Manual for Army Cooks, 1896, page 238. | |
| Manual for Army Cooks (1896) | Portable Ovens |
This class of ovens is generally so constructed that they are ready for use at all times. Those on wheels form part of the train of an army. Many patented varieties were ... From Manual for Army Cooks, 1896, page 235. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Portep/s Xew Cook-book |
done, stir in some new milk and butter, and let it stew for ten: hot. It is verv nice fried for breakfast, and is a necessary accom^Daniment to pork. From Mrs. Porter's New Southern Cookery Book, 1871, page 156. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Portsmouth Frosting |
2 tablespoons cream Confectioners' sugar 2 teaspoons melted butter Add confectioners' sugar to cream until mixture is of right consistency to spread; then add butter and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. | |
| The Southern Cookbook (1912) | Position of Host and Hostess |
The end of the table farthest from the living room door is the head of the table, the opposite end is the foot The hosts sits at the head of the table and the hostess at ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 224. | |
| Camp Cookery (1910) | Possum.—To |
call our possum an opossum, outside of a scientific treatise, is an affectation. Possum is his name wherever he is known and hunted, this country over. He is not good ... From Camp Cookery, 1910, page 89. | |
| The Creole Cookery Book (1885) | pot au Feu |
To each 1 Ib. of beef, a cup of water; put in at the same time a carrot, a turnip and other greens; let simmer slowly; add salt to suit taste. This is for invalids. From The Creole Cookery Book, 1885, page 92. | |
| The Cook's Own Book (1832) | Pot Pourri |
Gather, when perfectly dry, a peck of roses; pick off the leaves, and three-qtiarters of a of << numon let two or three days, and if any are added, some more salt should ... From The Cook's Own Book, 1832, page 197. | |
| The International Cook Book (1906) | Potatoesau Gratin with Anchovies |
1872. POACHED EGGS, PARMENTIER Prepare a potato gastronome (No. 1491) spread on a hot dish and smooth well. Poach twelve fresh eggs (No. 106), neatly trim and lay them ... From The International Cook Book, 1906, page 571. | |
| The Cook's Own Book (1832) | Pote of |
Give them a little cut on one to squeeze out the seeds, and in hot water to they rise to the top; then put cold water to them, adding a to bring them to natural simmer ... From The Cook's Own Book, 1832, page 327. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potted Calf's Feet |
After a thorough cleansing, boil the feet Take half a pint of the jelly in which they are boiled and it with nutmeg, garlic and pounded ham, and let them simmer together ... From Mrs. Porter's New Southern Cookery Book, 1871, page 105. | |
| La Cuisine Creole (1885) | Potted Calf’s Head |
Boil a calf’s head or half a beef’s head with a cowheel until very tender. When done, pick out all the bones and chop the meat and tendons very fine; strain the liquor ... From La Cuisine Creole, 1885, page 65. | |
| The Picayune Creole Cook Book (1901) | Pouding a la Créme |
6 Eggs. % Cup of Sugar. 1 Pint Flour. 1 Pint Milk. 1 Grated 1 Pint of Rich Cream. A Pinch of Salt. Mix the sugar and the grated lemon. Beat the yolks of the eggs well, ... From The Picayune Creole Cook Book, 1901, page 275. | |
| The Picayune Creole Cook Book (1901) | Pouding au Nid d’Oteeau |
6 Apples. 1 Pint of Rich Cream. Pare and core the apples, and then put them in the bottom of a buttered dish. Mix the cream with the flour until smooth, and add a ... From The Picayune Creole Cook Book, 1901, page 274. | |
| The Picayune Creole Cook Book (1901) | Pouding de Mais |
1 Dozen Ears of ‘Tender Corn. 1 Quart 4 Eggs. 2 Tablespoonfuls of Butter. 1 Tablespoonful of White Sugar. Score the corn down each row of grains, and grate it from the ... From The Picayune Creole Cook Book, 1901, page 220. | |
| The Picayune Creole Cook Book (1901) | Poulct Sauté @ la Créole |
2 Fine Spring Chickens. 6 Large, Fresh Tomatoes, or % Can. 6 Fresh, Sweet Green Peppers. 1 Pint of Consommé or Bolling Water. Take two spring chickens and clean nicely ... From The Picayune Creole Cook Book, 1901, page 127. | |
| Common Sense in the Household (1871) | Poultice. — Boil |
one handful of hops in a half pint of water, until the half pint is reduced to a gill, it enough Indian meal to thicken it. Mustard Poultice. — Into one gill of boiling ... From Common Sense in the Household, 1871, page 8. | |
| The Picayune Creole Cook Book (1901) | Poultry, Etc |
Paté 2 Beignets pour les Yolatlles, etc. 1 cup of Flour. 1 Cup of Water. 2 Eggs. % Teaspoontul of Salt. flour together, and add the melted butter and salt. Then add the ... From The Picayune Creole Cook Book, 1901, page 250. | |
| Directions for Cookery, in Its Various Branches (1837) | Pour in |
the mixture, and tie up the cloth, leaving room for it to swell. Tie the string firmly and plaster up the opening (if there is any) with flour moistened with water. If ... From Directions for Cookery, in Its Various Branches, 1837, page 300. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pour in |
the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored. A more fancy dish is obtained by making ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. | |
| Aunt Sammy's Radio Recipes (1927) | Pour in |
the boiling water and cover the baking dish. Bake until tender, which will take a little over 1 hour. Then remove the cover of the baking dish and contmue the baking ... From Aunt Sammy's Radio Recipes, 1927, page 37. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pour in a |
few spoonfuls of liquid jelly, not hot, to hold the cherries, and in to the is set the in the centre of the large one, and fill the space between with jelly. Fill the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 278. | |
| Mrs. Hale's New Cook Book (1857) | Pour in the rest of the |
Sprinkle over the top powdered cinnamon or nutmeg. Flavor with vanilla or lemon. It is eaten cold. Almond Pudding.—Blanch three-quarters of a pound ofswee' and 3 oz. ... From Mrs. Hale's New Cook Book, 1857, page 324. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pour the |
boiling mixture gradually on the beaten eggs and Return to the boiler and cook four minutes, stirring all the while. Take from the fire, add a teaspoonful of salt, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 275. | |
| Rumford Complete Cook Book (1908) | Pour the |
hot mixture over the stiffly-beaten white of the egg, pouring. Add nuts and extract and beat vigorously till the candy stiffens. When nearly set drop by spoonfuls on ... From Rumford Complete Cook Book, 1908, page 230. | |
| Directions for Cookery, in Its Various Branches (1837) | Powder a |
of loaf-sugar. fifteen eggs very light; and then into them, gradually, the Then add by degrees the cocoa-nut; and lastly, a handful of sifted flour. From Directions for Cookery, in Its Various Branches, 1837, page 349. | |
| Rumford Complete Cook Book (1908) | Powder and |
the reduction amount of fat used. Where a rule calls for one and one-half cups of flour and two-thirds of a cup of fat— lard or butter— the housekeeper may take half a ... From Rumford Complete Cook Book, 1908, page 125. | |
| The White House Cook Book (1887) | Powders for Children |
A VERY excellent carminative powder for flatulent infants may be kept in the house, and employed with advantage whenever the child is in pain or griped, dropping five ... From The White House Cook Book, 1887, page 560. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Praca Pyramn |
Cut a dozen peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels; make a clear boiling syrup of one pound of white sugar, and into ... From Buckeye Cookery and Practical Housekeeping, 1877, page 142. | |
| The National Cookery Book (1876) | PracH Sauci |
Scald and pe the fur fi ne peck of clingstone peach and boil them in water until a straw can pierce them. Chen make a syrup of three pounds of white sugar and one pint ... From The National Cookery Book, 1876, page 288. | |
| The Dixie Cook-Book (1883) | Pracn PIckKLEs |
Pare freeetone peaches, place in a stone jar, and pour over them boiling-hot syrup made in the proportion of one quart best cider vinegar to three pints sugar; boil and ... From The Dixie Cook-Book, 1883, page 271. | |
| The National Cookery Book (1876) | Pracu Fias |
Pare the peaches and cut them in half; weigh them, and allow half a pound of sugar to every pound of fruit; put the fruit and sugar alternately into the kettle, and heat ... From The National Cookery Book, 1876, page 319. | |
| The House Servant's Directory (1827) | Preparation for Vinegar |
Take white cinnamon, long pepper, and Cyprus, of each one ounce, round pepper half an ounce, and two nutmegs •, pulverize each article separate, and put them in so ... From The House Servant's Directory, 1827, page 108. | |
| Mrs. Hale's New Cook Book (1857) | Preparations of Food for |
IF7/i/e Caudle.—Make the gruel as above, strain through a sieve, and stir it to be usod, sweeten it to taste, grate in some nutmeg, and add a wb'te wine: a little ... From Mrs. Hale's New Cook Book, 1857, page 445. | |
| The Cook's Own Book (1832) | Prepare a |
strawlierry transparent jelly, place the larger mould as straight as possible in pounded ice, hang the small one in pour the jelly the it is congealing, alxmt twenty ... From The Cook's Own Book, 1832, page 330. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Prepare a |
rarebit in one; break some eggs into the blazer of another containing salted water just "off the boil." "When the eggs From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. | |
| The Picayune Creole Cook Book (1901) | Prepare and boil the Brussels |
Sprouts as in the preceding recipe. Drain thoroughly, and put in a saucepan, with two tablespoonfuls of butter, and season with salt and pepper to taste, and a pinch of ... From The Picayune Creole Cook Book, 1901, page 212. | |
| Rumford Complete Cook Book (1908) | Prepare the |
fruit and place with the sugar in a deep baking-dish. Add a little water to make juice, the quantity depending on the fruit used. From Rumford Complete Cook Book, 1908, page 129. | |
| The Picayune Creole Cook Book (1901) | Prepare the Brussels Sprouts care |
fully as in the preceding recipe. After washing, drain thoroughly and boil them in salted water for ten minutes. Drain them and put them into cold water. Drain again and ... From The Picayune Creole Cook Book, 1901, page 211. | |
| Home Candy Making (1889) | Prepared Cochineal |
i ounce powdered cochineal y2 pint of soft water 5 grains of bi-carbonate of soda 2 drachms of powdered alum 2 drachms of cream of tartar the cochineal, and soda ... From Home Candy Making, 1889, page 23. | |
| The White House Cook Book (1887) | PREPARED COCOANUT. |
To PEEPAEE cocoanut for future use, first cut a hole through the meat at one of the holes in the end, draw off the milk, then loosen the meat by pounding the nut well on ... From The White House Cook Book, 1887, page 187. | |
| Three Jell-O Booklets (1910s-1920s) | Prepared for Emergencies |
You must never get the idea that the lovely bride is not prepared for other emergencies than the visits of father and mother and the sudden dropping in of friends for ... From Three Jell-O Booklets, 1910s-1920s, page 12. | |
| The Dixie Cook-Book (1883) | PreparepD Mustarb |
Take three tea-spoons ground mustard, one of flour (two if the mustard seems very strong),. half tea-spoon of sugar; pour boiling water on these and mix into a smooth, ... From The Dixie Cook-Book, 1883, page 140. | |
| Gulf City Cook Book (1878) | Preser Ves and Jellies |
water, and the white of one egg to every two pounds of sugar; let the sugar stand nearly dissolved; then slowly, and skim off what rises. Pound the boiled parings in a ... From Gulf City Cook Book, 1878, page 213. | |
| Ryzon Baking Book (1916) | Preserving and Picklino" |
level teaspoonful Ry^on. Mix flour, Ryzon, and salt together and them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture; rub through a ... From Ryzon Baking Book, 1916, page 18. | |
| Presbyterian Cook Book (1873) | Preserving Butter |
Take two parts of the best table salt: one part of sugar, and one part of salt-petre; blend the whole completely. one ounce of the composition for one pound of butter; ... From Presbyterian Cook Book, 1873, page 165. | |
| The White House Cook Book (1887) | Preserving Fruit. |
HOUSEKEEPERS who dislike the tedious, old-time fashion of clarifying sugar and boiling the fruit, will appreciate the following two recipes, no fire being needed in ... From The White House Cook Book, 1887, page 469. | |
| The Good Housekeeper (1841) | Preserving Meats |
Salt is'the grand preservative of meats; but in: using these, care should be taken to soak them if too salt. It is not healthy to eat our food very salt. In the summer ... From The Good Housekeeper, 1841, page 58. | |
| The Woman Suffrage Cook Book (1886) | Preserving the Health® |
(A Recipe Thoroughly Tested, and Found Not Wanting in any Particular.) Preserving the health is the most important preserving done in the family, and, unlike most other ... From The Woman Suffrage Cook Book, 1886, page 144. | |
| Boston School Kitchen Text-Book (1887) | Press the |
halved walnut-meats on letting the cream show slightly between the meats. One egg will require about 1 y^ lb. of sugar. Creamed Dates, Almonds, etc. From Boston School Kitchen Text-Book, 1887, page 267. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Pressed Head |
Boil ears, forehead, and rind, (the cheek is good but is better corned and smoked), till the meat will almost drop bones, take them up when cold, cut the meat in strips ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 28. | |
| Housekeeping in Old Virginia (1879) | Preventive of Scarlet Fever |
Extract belladonna (pure), three grains; cinnamon-water, one drachm; distilled water, seven drachms. Mix, label poison, and give the child for a dose as many drops as the years of his age. From Housekeeping in Old Virginia, 1879, page 495. | |
| Jewish Cookery Book, on Principles of Economy (1871) | PRICE List |
8 Cents a glass or 16 Tickets for $1,00, One dozen pints,: ‘........ $2 75 One dozen half-pints, - i‘;: é: > ° o 2:76 Ailowance for empty pints, per dozen, - + «+ -s: 50 ... From Jewish Cookery Book, on Principles of Economy, 1871, page 215. | |
| Common Sense in the Household (1871) | Prick with |
a needle to prevent bursting; pi-epare a syvup allowing a gill of pure water and a quarter of a jDOund of sugar to every three quarts of fruit. When the sugar is ... From Common Sense in the Household, 1871, page 476. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Princess Cakes |
a pound each of sugar, one of six one of caraway seed, one teaof soda, quarter of a pound of raisins; add water to form a batter, drop pans, and bake until done. From Mrs. Porter's New Southern Cookery Book, 1871, page 268. | |
| The Dixie Cook-Book (1883) | Prone Puppina |
Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a ... From The Dixie Cook-Book, 1883, page 241. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prone Puppine |
Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 211. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prone Ware |
Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly cold, add the whites of four eggs beaten stiff, stir all this together till light, put in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 96. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Proper Proportion of Food |
These different kinds of food, water, salts, sugar, starch, fat, and albumen, must be combined in our diet; for a simple substance which fulfils only one of the purposes ... From Mrs. Lincoln's Boston Cook Book, 1884, page 484. | |
| Mrs. Hale's New Cook Book (1857) | Proportions of Food for |
plunge it ii.t) a jug of cold water, and cover it over an hour ubed. is of particular use in weak bowels. It should be of a fine brown color. oz. of pearl barley, half ... From Mrs. Hale's New Cook Book, 1857, page 453. | |
| The Dixie Cook-Book (1883) | Proxkiep Ratsrys |
Leave two pounds raisins on stem, add one pint vinegar and half pound sugar; simmer over a slow fire half an hour.—WMre. 4. C. H. From The Dixie Cook-Book, 1883, page 272. | |
| Rumford Complete Cook Book (1908) | Prune Almond Filling |
Y$ cup boiling water. % cup prunes. % cup blanched almonds. Boil the sugar and water together, without stirring, till a little lifted on a spoon forms a thread, and pour ... From Rumford Complete Cook Book, 1908, page 175. | |
| The Dixie Cook-Book (1883) | Prune Wuir |
Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly cold, add the whites of four eggs beaten stiff; stir all of this together till light, put ... From The Dixie Cook-Book, 1883, page 116. | |
| The International Cook Book (1906) | Prussian Cakes |
497. SCRAMBLED EGGS, WITH TOMATOES Peel and cut into small square pieces two medium red tomatoes. Place them in a stewpan with one tablespoon melted butter. Season with ... From The International Cook Book, 1906, page 157. | |
| Mrs. Hale's New Cook Book (1857) | Puddings for Invalids.—Whatever farinaceous |
substai is selected for a pudding should be boiled quite tender in and of a good thickness, so that the eggs may just set give, it firmness enough to stand without ... From Mrs. Hale's New Cook Book, 1857, page 450. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Puddings, and |
there remains to say as to selection of best quality of ingredients and the exMEs. porter's xew cook-book. ercise of great in manipulation and cooking. puddings not be ... From Mrs. Porter's New Southern Cookery Book, 1871, page 319. | |
| Bohemian-American Cook Book (1915) | Puffed Puddings |
butter, then a layer of rice and continue until you have three layers of Bake in a slow oven. 710. CORNSTARCH PUFFED z hukiiiné škrobové mouky. Boil a cup Mix one and a ... From Bohemian-American Cook Book, 1915, page 221. | |
| Bohemian-American Cook Book (1915) | Puffed Puddings |
716. CHERRY PUFFED Tcšíiovíj nal'ijp. six in havingcut away the in a pan with of melted butter and mix until smooth. it away from the fire, add a bit of grated lemon ... From Bohemian-American Cook Book, 1915, page 223. | |
| The International Cook Book (1906) | PufT Cakes |
310. EGGS AU GRATIN Boil ten fresh eggs in boiling water for ten minutes, remove and drop them in cold water to cool for ten minutes. Remove the shells and cut each into ... From The International Cook Book, 1906, page 106. | |
| The National Cookery Book (1876) | PuppING Saucer |
Beat to a smooth cream together a quarter of a pound of powdered sugar and a quarter of a pound of butter, and put it in a saucepan in a pan of hot water, or in a farina ... From The National Cookery Book, 1876, page 289. | |
| The Picayune Creole Cook Book (1901) | Purce of Jcrusalem Artichokes |
Purée de Topinambours a la Oréme 6 Artichokes. 1Tablespoonful of Butter. Wash and skin the artichokes, and boil until tender in a pint of water. Press them through a ... From The Picayune Creole Cook Book, 1901, page 205. | |
| The Dixie Cook-Book (1883) | Purr Paste |
Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour ... From The Dixie Cook-Book, 1883, page 216. | |
| The American Frugal Housewife (1829) | Put a |
pint of clean sugar to a pint of juice, and boil it slowly, till it becomes ropy. Great care must be taken not to do it loo fast; it is spoiled by being scorched. It ... From The American Frugal Housewife, 1829, page 89. | |
| Common Sense in the Household (1871) | Put a |
large spoonful of butter in the frying-pan, and, when it is hot, pour in the omelette. it when done, which will be in a very few minutes, nice jelly. the pan from the ... From Common Sense in the Household, 1871, page 263. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Put a |
in the dripjDing-pan, and baste with till the meat begins to cook, adding a it nearer to the and when more than half done baste frequently the Let it thorou2:hlv done ... From Mrs. Porter's New Southern Cookery Book, 1871, page 96. | |
| Gulf City Cook Book (1878) | Put a |
half tea-spoonful of lard in a of sifted meal pour over this enough boiling water to thoroughly moisten it; add one quart of flour, a half tea-spoonful of salt, and ... From Gulf City Cook Book, 1878, page 125. | |
| Rumford Complete Cook Book (1908) | Put a |
piece of carpet or other heavy material over all, and stand aside for the mixture to ripen. Scald the milk, add the well-beaten eggs to it and cook in a double boiler ... From Rumford Complete Cook Book, 1908, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put a layer of the |
in a pan, then a of a sprinkling of onions and bacon or ham, a of a sprinkling of thyme and sweet marjoram, salt and pepper, and continue these alternations until all is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put a layer of the |
oranges in the bottom of a pretty glass dish, sprinkle with a of cocoanut, then of oranges, sugar, and so on, until the dish is full, having the last layer cocoanut. Let ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 445. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put a quarter of a |
in the bottom of a baking-pan, place the sturgeon on top of it, add a water to keep burning and bake one hour, basting ten Serve with drawn butter. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 67. | |
| Common Sense in the Household (1871) | Put in |
the sugar and salt, beat up the batter three minutes before adding the rest of the tea. Set it away for two days in an open bowl covered with a thin cloth, in a closet ... From Common Sense in the Household, 1871, page 274. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put in |
the and spices one is done, strain and stand away to Do this the day before you want to use it; when cool, remove all the fat from the surface. force-meat balls as ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 26. | |
| Camp Cookery (1910) | Put in |
it just enough butter, dripping, or fat, to the sticking. eggs separately in a cup, and drop them, one at a time, into the pan when it is hot. The fire should be ... From Camp Cookery, 1910, page 117. | |
| Camp Cookery (1910) | Put in |
furiously boiling salted water, then hang kettle a higher where it boil moderately, but do not let it check. From Camp Cookery, 1910, page 140. | |
| Common Sense in the Household (1871) | Put in a |
layer of the cut cabbage, three inches in depth; press, down well and sprinkle with four tablespoonfuls of salt. you have packed five layers in this way, press hard with ... From Common Sense in the Household, 1871, page 221. | |
| Presbyterian Cook Book (1873) | Put in a |
jar a layer of plums and a layer of spice; boil the sugar and vinegar, and pour it over the plums three days in succession, and the fourth day boil spices and all ... From Presbyterian Cook Book, 1873, page 140. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in a |
strainer cloth and get out all the juice. To each pint of it allow one pound of sugar. Boil the juice hard for fifteen minutes. Add the sugar, and boil rapidly five or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 344. | |
| Larkin Housewives' Cook Book (1915) | Put in Larkin Double-Boiler, add the |
salt and sugar. one hour. Put a layer of tapioca in a baking dish, then a layer of apples pared and sliced. Sprinkle with nutmeg and sugar. Cover with tapioca and bake ... From Larkin Housewives' Cook Book, 1915, page 93. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Put in the |
mixture, and bake it about half an hour in a moderate oven. Grate sugar over it. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Put in the |
salt, and stir the whole well together. a thick pudding-cloth. Dip boiling water and flour it. Pour into it the mixture and tie it up, leaving room for it to swell. it ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. | |
| Directions for Cookery, in Its Various Branches (1837) | Put in with |
it two or three large onions, a few cloves, a little whole black pepper, and a large glass of port or claret. If it is a whole round of beef allow two of wine. it slowly ... From Directions for Cookery, in Its Various Branches, 1837, page 83. | |
| Gulf City Cook Book (1878) | Put the |
butter in the water; while boiling, stir in the flour smoothly; then pour out to cool. Beat in ten eggs, one at a time. From Gulf City Cook Book, 1878, page 141. | |
| Boston School Kitchen Text-Book (1887) | Put the |
in the mixing bowl, add the water, and when the is dissolved add c. of the flour and mix a knife. Add more flour till stiff enough to knead. Turn it out on a floured ... From Boston School Kitchen Text-Book, 1887, page 193. | |
| Boston School Kitchen Text-Book (1887) | Put the |
milk into a shallow pan, and when hot add the potatoes and cook until they have absorbed nearly all the milk. Add the butter and seasoning, cook 5 m. longer, and hot. ... From Boston School Kitchen Text-Book, 1887, page 204. | |
| Boston School Kitchen Text-Book (1887) | Put the |
bones on to boil in pt. of cold water, and the meat in o pt. of cold Let the latter boil quickly, and after it has boiled 20 m. skim off the fat, and then add the ... From Boston School Kitchen Text-Book, 1887, page 214. | |
| Manual for Army Cooks (1896) | Put the |
dripping or butter into a dry pot and when hot put in the minced onion and fry a light brown, constantly stirring it; then add the stock, rice, etc., with seasoning. ... From Manual for Army Cooks, 1896, page 144. | |
| The New England Cook Book (1905) | Put the |
sugar into a porcelain kettle and pour the water upon it. V/hen it is quite melted, give it a set it over the fire,, and boil and skim it till no more scum rises. put in ... From The New England Cook Book, 1905, page 267. | |
| Rumford Complete Cook Book (1908) | Put the |
coffee into the strainer or upper part of the pot, measure the water and pour it slowly over the it has filtered through, pour it again over the grounds, keeping the pot ... From Rumford Complete Cook Book, 1908, page 234. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put the butter in a |
frying-pan; when brown add the flour, mix until smooth, add the it boils, throw in the frogs and ten minutes; add salt and pepper, take from the fire, add the beaten yolk and serve at once. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 68. | |
| The Appledore Cook Book (1872) | Put the milk in a |
basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the corn starch and eggs, which prepare in the following manner: From The Appledore Cook Book, 1872, page 104. | |
| The Appledore Cook Book (1872) | Put the mixture in a |
large earthen pan, and place over a kettle of boiling water and scald; if there is not sugar and spice enough, season to taste. When scalded, stir in one pint of wine ... From The Appledore Cook Book, 1872, page 157. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put the remainder of the |
butter in a small frying-pan, and when hot, stir in the flour. Cook one minute, stirring all the time, and being careful not to brown. Stir in the cream. Have the ham, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Put the vinegar in a |
Mix the and turmeric together, and moisten them with a little cold vinegar, then stir them into the hot vinegar and it begins to thicken; then add the sugar, mustard ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 542. | |
| The Cook's Own Book (1832) | Put the white of a |
new-laid egg into a pan, and mix with it a sufficient quantity of white powder-sugar to make a glace or icing, neither too dry nor too it and add a to whiten it. By ... From The Cook's Own Book, 1832, page 133. | |
| Manual for Army Cooks (1896) | Putrid Water |
should always be boiled with charcoal or charred sticks before drinking, as low fevers and dysenteries too often are the consequence of its being used indiscreetly, but ... From Manual for Army Cooks, 1896, page 243. | |
| Mrs. Hale's New Cook Book (1857) | Pyrolignems Acid.—This |
acid is applicable to all the purposes for which vinegar is employed, and, if diluted with water, will form vinegar of any strength. One pint of the acid, and six pints ... From Mrs. Hale's New Cook Book, 1857, page 251. | |
| Mrs. Beeton's Book of Household Management (1861) | Q.v. "Diseases of Childhood." |
The Treatment of Tonsilitis. — Give an active aperient, foment the throat constantly, paint the throat with a solution containing i part of lactic acid to 7 of water, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Qrecque.—In |
a filter put 2 ozs. of coffee, newly ground, upon the filter put on the presser, and then the grating, pour slowly on the latter aliout three parts of a pint of boiling ... From Mrs. Hale's New Cook Book, 1857, page 425. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Qreen-Butter Sandwiches |
J^ a pound of butter. 6 anchovies. J^ a peck of spinach. > teaspoonfuls of very fineof very chopped capers, fine-chopped parsley. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 186. | |
| The Cook's Own Book (1832) | Qtince Cakes |
nml core;i quinces, tlifin; tlien nib the pulp through a sieve, and it; mix this with half a pint of simp of quinces, and the same of simp of barberries, and a quarter ... From The Cook's Own Book, 1832, page 339. | |
| The Cook's Own Book (1832) | Quails, Hunters |
Put tlie quails in a saucepan, with a butter, a bayleaf, sweet herbs, salt and |x-p|x-r; on a fierce fire, and keep -hal.eig them until tliey are tender, when add a ... From The Cook's Own Book, 1832, page 213. | |
| The Cook's Own Book (1832) | Quails, Roasted |
Truss the birds, and stuff them and herbs, both shred very small, seasoned with salt, pepper, and nutmeg; fasten them to a spit, and put them to the haste with salt and ... From The Cook's Own Book, 1832, page 214. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Quality Frosting |
3 tablespoons molasses ]/2 cup water yi teaspoon lemon i cup nut meats Cook sugar, molasses, and water until mixture will nearly hold its shape when tried in cold water. ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 84. | |
| The Boston Cooking-School Cook Book (1896) | Quality Paste |
2 cups flour ^ cup butter ^ cup lard Ice water Put flour in bowl, add lard, and cut it in with knife. When finely chopped add water to make a very stiff dough, using as ... From The Boston Cooking-School Cook Book, 1896, page 539. | |
| Mrs. Beeton's Book of Household Management (1861) | Quantities and Time |
Scales and weights for weighing are desirable in all culinary operations, but they are not indispensable; for weights and measures have their equivalents, as the ... From Mrs. Beeton's Book of Household Management, 1861, page 168. | |
| Aunt Babette's Cook Book (1889) | Quark Strudel |
Make a strudel or roley-poley dough and let it rest until you have prepared the cheese. Take half a pound of cheese, rub it through a coarse sieve or collander, add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 300. | |
| La Cuisine Creole (1885) | Queen ,s Drops |
Beat up a quarter of a pound of butter, and a quarter of a pound of sifted sugar, two eggs, and six ounces of flour. Flavor with almonds, or vanilla, or lemon. Butter ... From La Cuisine Creole, 1885, page 176. | |
| The International Cook Book (1906) | Queen Cakes |
Peel and carefully detach all fibres adhering to four good-sized, sound, juicy, cold oranges. Then with a keen knife cut them crosswise into thin, equal slices. Lay them ... From The International Cook Book, 1906, page 49. | |
| Rumford Complete Cook Book (1908) | Queen Cakes |
2 teaspoons Rumford 1 cup seeded raisins. the to a cream; add the yolks of the eggs well beaten, the fruit and milk, and then the flour with which the salt and baking ... From Rumford Complete Cook Book, 1908, page 168. | |
| The Southern Cookbook (1912) | Queen Cakes |
Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants, wash a pound of butter in rose-water, it well, then mix with it eight eggs, yolks and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 75. | |
| Rumford Complete Cook Book (1908) | Queen Eclairs |
H cup water. K cup flour. Ys teaspoon salt. Put the water and a saucepan and allow them to boil; stir in the flour and salt and cook the mixture forms a stiff paste and ... From Rumford Complete Cook Book, 1908, page 169. | |
| The Cook's Own Book (1832) | Queen or Heart Cakes |
One pound of sifted sugar, one pound of butter, eight eggs, one pound and a quarter of flour, two ounces of currants, and half a nutmeg Cream the butter, and mix with ... From The Cook's Own Book, 1832, page 214. | |
| The Picayune Creole Cook Book (1901) | Quenelles de Pommes de Terre |
1 Tablespoonful of Butter. 2 Eggs. Boil the potatoes, peel and mash very fine. Add the butter and minced parsley, and a half onion minced very fine. Add the yolks of the ... From The Picayune Creole Cook Book, 1901, page 234. | |
| Boston School Kitchen Text-Book (1887) | Questions for Lesson |
Why do we a rack or <^rate across the niicldlc of tlie oven ? Which are the best for hakinrr, — very medium, or large potatoes ? How can we tell wlien the potatoes are ... From Boston School Kitchen Text-Book, 1887, page 49. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Quick GraHam Brean |
One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be ... From Buckeye Cookery and Practical Housekeeping, 1877, page 22. | |
| The Dixie Cook-Book (1883) | Quick GraHam BreEap |
One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be ... From The Dixie Cook-Book, 1883, page 34. | |
| The Southern Cookbook (1912) | Quick Made |
Take a bone or two of a loin or neck of mutton, take off the fat and set it on the in a small tin saucepan that has a cover, of a pint of water, the meat being first and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 122. | |
| Housekeeping in Old Virginia (1879) | Quick Sally-Lunn |
Half cup of butter. 2 cups of milk. Two teaspoonfuls of cream of tartar. 2 tablespoonfuls of sugar. 1 saltspoonful of salt. Bake fifteen minutes. — Mrs. Dr. S. From Housekeeping in Old Virginia, 1879, page 44. | |
| The Dixie Cook-Book (1883) | Quick WarFFLes |
Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before ... From The Dixie Cook-Book, 1883, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Quince Delight |
Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle them with white sugar; serve with rich cream. This makes a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 362. | |
| The Boston Cooking-School Cook Book (1896) | Quince Honey |
Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over fire until sugar is dissolved, add quince, and cook fifteen or twenty ... From The Boston Cooking-School Cook Book, 1896, page 665. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Quince Honey |
5 large quinces 5 lbs. sugar 2 cups boiling water Pare and grate quinces. Add sugar to water and stir over range until sugar is dissolved; then add quinces. Let simmer ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 254. | |
| The Appledore Cook Book (1872) | Quince J'elly |
Put the cores and parings in the preserving kettle, and cover with gently two hours; then squeeze through a thick piece of cloth, and to a pint of juice allow a pint of ... From The Appledore Cook Book, 1872, page 195. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Quince MarMaLape |
Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with jpst water enough to cover, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 224. | |
| The Dixie Cook-Book (1883) | Quince Pupprina |
Pare and grate six large ripe quinces, mix well with half a pint cream and one cup sugar, beat yolks of seven eggs and whites of two, adding two wine-glasses of ... From The Dixie Cook-Book, 1883, page 243. | |
| The White House Cook Book (1887) | Quince Snow |
QUARTER five fair-looking quinces and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the ... From The White House Cook Book, 1887, page 392. | |
| Mrs. Hale's New Cook Book (1857) | Quince.—Pare and |
quarter the fruit, put it in layers in a stone jar with sugar sprinkled between; add a tea-cupful of water, and it in a Have a quantity of sugar equal in weight to the ... From Mrs. Hale's New Cook Book, 1857, page 375. | |
| The Cook's Own Book (1832) | Quinces the Spanish Way |
Pare and core ten pounds of quinces, put into a stewpan with a pint and a half of water and two pounds of fine sugar, set them on a slow they begin to dry. moisten them ... From The Cook's Own Book, 1832, page 215. | |
| Mrs. Owen's Illinois Cook Book (1871) | Quinces Whole |
Pare and put them into a saucepan, with the parings at the top; then fill it with hard water; cover it close; set it over a gentle fire till they turn reddish; let them ... From Mrs. Owen's Illinois Cook Book, 1871, page 342. | |
| The Kansas Home Cook-Book (1874) | R. Weaver |
One cup of sugar, the size of an egg, one cup milk, two of baking powder. into a soft dough, working as slightly as possible. out and cut shapes. Fry in hot From The Kansas Home Cook-Book, 1874, page 166. | |
| The Cook's Own Book (1832) | R.aki.kv Cruel |
Take three ounces of pearl barley, of which make a quart of barley water; if it Unot white, shift it once or tu; put in two ounces of currants clean BEA BEE picked and ... From The Cook's Own Book, 1832, page 55. | |
| The Dixie Cook-Book (1883) | R.F.M, Hrederioksburg |
Frenca Canpy.—This recipe is used by all confectioners. The whites of two eggs placed in a tumbler; measure with your finger how high it comes up in the glass, pour it ... From The Dixie Cook-Book, 1883, page 402. | |
| The Cook's Own Book (1832) | R\<te for a Common Dum |
l'LI\<i'. Rub into a pound of six ' then work it with two well-beaten eggs and a little water. This pa-ie ma v be baked, a large table-spoonful of pounded loaf-sugar being added to it. From The Cook's Own Book, 1832, page 181. | |
| The Cook's Own Book (1832) | Rabbits Pulled |
Half boil your rabbits, with an onion, a little whole |XJDper, a herbs, a piece of lernon-peel; pull the flesh flakes; put to it a little of the liquor, a bit of butter ... From The Cook's Own Book, 1832, page 217. | |
| The Cook's Own Book (1832) | Rabbits, in a Fricassee |
two rabbitr, and cut in pieces, by cutting off the legs, shoulders, and blanch them in and skim them for one minute; stir a few mings of mushrooms in a stewpan over the ... From The Cook's Own Book, 1832, page 216. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Racahout des Arabes. |
3g pound best French chocolate. 1% pound arrowroot. 1 pound rice flour. 3g pound loaf sugar, sifted. These materials are to be thoroughly mixed and rubbed together. A ... From Mrs. Lincoln's Boston Cook Book, 1884, page 445. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Racahout Powder |
i pound of rice flour i pound of cocoa i pound of confectioners' 2 ounces of arrowroot xxx sugar 2 ounces of sugar of milk i ounce of powdered salep i vanilla bean Mix ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 557. | |
| Directions for Cookery, in Its Various Branches (1837) | RADISH PODS.—Gather |
sprigs or bunches of radish pods while they are young and tender, but let the pods remain on the sprigs; it not being the custom to pick them off. Put them into strong ... From Directions for Cookery, in Its Various Branches, 1837, page 217. | |
| The International Cook Book (1906) | Ragout, Dutch |
Beignets Souffles, Italienne (790) 1751. RAGOUT, DUTCH Cut in one-inch-square slices one and a half pounds tenderloin of beef, then cut two fresh veal kidneys in same ... From The International Cook Book, 1906, page 534. | |
| Mrs. Beeton's Book of Household Management (1861) | Raifort [Froide] |
Ingredients. — \ gill of wine vinegar, 2 hard-boiled eggs, i oz. of grated horseradish, \ a teaspoonful of salt, i teaspoonful of castor sugar, i tablespoonful of cream. ... From Mrs. Beeton's Book of Household Management, 1861, page 272. | |
| Mrs. Beeton's Book of Household Management (1861) | Raifort [Froide].) |
Ingredients. — i^ ozs. of grated horseradish, i gill of thick cream, i tablespoonful of white wine vinegar, i teaspoonful of castor sugar, a little powdered mustard, ... From Mrs. Beeton's Book of Household Management, 1861, page 272. | |
| Mrs. Hale's New Cook Book (1857) | Raise the flesh of the |
breast, wings, and merrythought clear from the bones, take off the skin, mince, and then pound it very smoothly with about one-third of its weight of fresh butter, or ... From Mrs. Hale's New Cook Book, 1857, page 195. | |
| The Good Housekeeper (1841) | Raised Crust |
Melt in one pint of water one pound of lard; put four pounds of flour in a pan and sprinkle over a large spoonful of salt, and when the water and lard is hot, stir it P ... From The Good Housekeeper, 1841, page 84. | |
| The Southern Cookbook (1912) | Raised Crust |
for Meatpies or Fowls, etc Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter, but not much of either. hot, mix this with as much ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 44. | |
| Fifty-Two Sunday Dinners (1913) | Raisin Cakelets |
1 cup fine sugar. Y{ teaspoon salt. 2 eggs well beaten. lcup raisins seeded and cut in Yolk 1 egg. pieces. Y cup milk. 1 tablespoon flour. 2 cups flour. Blanched and ... From Fifty-Two Sunday Dinners, 1913, page 182. | |
| The Cook's Own Book (1832) | Rakt.s, Mom'rose |
Of dried and flour, pounded and and of fresh butler, one |x>und each will Ixrequired, also t< Ke well-l>eati n c^'.'-S three quarters of a pound of cleaned and dried; ... From The Cook's Own Book, 1832, page 83. | |
| Aunt Babette's Cook Book (1889) | Raspberries and Currants |
These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sugar among them. As you do this, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 479. | |
| The International Cook Book (1906) | Raspberries au Kirsch |
Place a pint fresh raspberries in a bowl, add two tablespoons kirsch and two tablespoons fine sugar, mix well and use. From The International Cook Book, 1906, page 593. | |
| The Dixie Cook-Book (1883) | Raspberries with Currant Juice |
Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and ... From The Dixie Cook-Book, 1883, page 129. | |
| The Picayune Creole Cook Book (1901) | Raspberries, Blackberries, Etc |
Créme Fouettée auz Fratsce, auw Frambotsce ou aus Mares, etc. 1 Pint_of Berries. Stem the berries, sprinkle nicely with white sugar, and set aside for several hours in a ... From The Picayune Creole Cook Book, 1901, page 283. | |
| Larkin Housewives' Cook Book (1915) | Raspberry Blanc Mange |
Heat one and one-half cups milk in a double-boiler; add one-half cup sugar. Mix six tablespoons Larkin Corn Starch with onehalf cup milk, add to the scalded milk, stir ... From Larkin Housewives' Cook Book, 1915, page 95. | |
| The Southern Cookbook (1912) | Raspberry Brandy |
Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the runs, and to every pint add of one and skim it when cold; put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. | |
| Buckeye Cookery and Practical Housekeeping (1877) | RaspBerry Buanc-ManGeE |
Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place over the fire, and when it boils stir in corn starch wet in cold water, allowing two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 93. | |
| The Southern Cookbook (1912) | Raspberry Cakes |
Pick out any bad raspberries that are among the weigh and boil what quantity you please, and when mashed, and the liquor is wasted, put to it sugar the weight of the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. | |
| The International Cook Book (1906) | Raspberry Coupe |
1919. CREAM OF BEETROOTS Place in a saucepan a small knuckle veal with three quarts water, boil five minutes, remove water and pour in four quarts fresh water, TUESDAY, ... From The International Cook Book, 1906, page 586. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Raspberry Flavor |
Add sugar to the raspberries, mash them, and strain the juice. A quart of raspberries will flavor a gallon of cream. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 127. | |
| The Cook's Own Book (1832) | Raspberry Flummery |
Mix with half a pint of white wine vinegar one pound of raspberries, or one pound of prei-asplxTries, let it for three or four minutes, it ronstanly; dissolve one ounce ... From The Cook's Own Book, 1832, page 218. | |
| The Virginia House-Wife (1824) | Raspberry Jan |
To each pound of ripe red, or English raspberries, put one pound of loaf sugar; stir it frequently, and stew till it is a thick jelly. From The Virginia House-Wife, 1824, page 214. | |
| Dainty Desserts for Dainty People (c. 1910s) | Raspberry Mousse |
3 tablespoonfuls sugar. 1 cup raspberry juice. dissolve in boiling water and cool. Beat cream stiff and add dissolved gelatine and remaining ingredients and whole berries if desired. From Dainty Desserts for Dainty People, c. 1910s, page 28. | |
| Common Sense in the Household (1871) | Raspberry Royal |
4 quarts ripe berries. 1 quart best cider vinegar. lb. white sugar. 1 pint fine brandy. Put tlie berries in a stone jar, pour the vinegar ovei them, add the sugar, and ... From Common Sense in the Household, 1871, page 495. | |
| Aunt Babette's Cook Book (1889) | Raspberry Syrup |
Choose nice, large, fresh red raspberries, weigh them and allow three-quarters of a pound of sugar to every pound of fruit. Make a syrup by boiling a pint of water to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 466. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Raspberry Syrup |
To each pint of strained raspberry juice add one pound of granulated sugar. Let it stand over night. In the morning boil it for ten minutes and bottle. A spoonful or two ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 52. | |
| The Virginia House-Wife (1824) | Raspberry Vinegar |
Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong wellflavoured vinegar, let them stand 24. hours, strain them through a bag, put this liquid ... From The Virginia House-Wife, 1824, page 231. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Raspberry Vinegar |
Fill a stone jar with ripe raspberries, cover with the purest and strongest vinegar, let stand for a week, pour the whole through a sieve or strainer, crushing out all ... From Buckeye Cookery and Practical Housekeeping, 1877, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Raspberry Vinegar |
Put two quarts of raspberries into a stone jar, and pour over them one quart of good cider vinegar. stand aside for two days, then off the liquid without mashing the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 557. | |
| Aunt Babette's Cook Book (1889) | Raspberry Vinegar |
(No. 1.) Press ripe red raspberries through a sieve, under which you have placed a fine cloth, so as not to have any seeds in the syrup. Pour the juice in a stone jar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 522. | |
| Aunt Babette's Cook Book (1889) | Raspberry Vinegar |
(No. 2.) To six qiiarts of red raspberries allow one scant quart of white wine vinegar. Pour the vinegar over the fruit into a stone jar, cover and stir the fruit once ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 522. | |
| Housekeeping in Old Virginia (1879) | Raspberry Yinegar |
Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart ... From Housekeeping in Old Virginia, 1879, page 481. | |
| Mrs. Hale's New Cook Book (1857) | Raspberry.—Take |
equal weights of fruit and moist sugar; put them on the fire together stirring and breaking the fruit till the sugar melts, then it will jelly on a plate. Though simple, ... From Mrs. Hale's New Cook Book, 1857, page 373. | |
| The Dixie Cook-Book (1883) | Raspserry BLano-MANGE |
Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place over the fire, and when it boils stir in corn starch wet in cold water, allowing two ... From The Dixie Cook-Book, 1883, page 112. | |
| The Creole Cookery Book (1885) | Raviole a La Avegno |
Four Ibs. round of beef to be larded, put in a pot with s tablespoonful of lard; smother on a slow fire; when ready to fry, sprinkle with a little flour; fry brown; add ... From The Creole Cookery Book, 1885, page 82. | |
| Simple Italian Cookery (1912) | Ravioli with Brains |
Take one lamb's brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quantity of curds, one egg, salt and pepper, dash of nutmeg, ... From Simple Italian Cookery, 1912, page 23. | |
| Common Sense in the Household (1871) | Raw Cucumbers |
Pare neatly from end to end, and lay in ice-water one "Wipe them and salt, and vinegar—and oil, if you wish—laying some bits of ice among of From Common Sense in the Household, 1871, page 232. | |
| Manual for Army Cooks (1896) | Raw Cucumbers |
Cucumbers should be as fresh from the vine as possible, and eaten within twenty-four hours after they are gathered. Pare and slice the cucumbers thin and sprinkle them ... From Manual for Army Cooks, 1896, page 130. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Re Currant Pr |
One cup mashed ripe currants, one of sugar, two tablespoons water, one of flour beaten with the yolks of two eggs; bake, frost the top with the beaten whites of the eggs ... From Buckeye Cookery and Practical Housekeeping, 1877, page 192. | |
| The Woman Suffrage Cook Book (1886) | Rebecca Moore |
nics a; aen# a Sick. The dried skin of salt codfish, nicely toasted brown, is excellent to give tone to a weak stomach after recovering from almost any ... From The Woman Suffrage Cook Book, 1886, page 130. | |
| Mrs. Hale's New Cook Book (1857) | Receipt. — To |
ham of eighteen pounds, one dessert-si)oonful of saltpetre; one-fourth pound of brown applied to the fleshy side of the ham and the hock. the fleshy side an inch thick, ... From Mrs. Hale's New Cook Book, 1857, page 184. | |
| Boston School Kitchen Text-Book (1887) | Receipts for Lesson Xix |
% c. butter. J^ 1 tsp. baking-powder. 1% 1 ssp. spice, or %, tsp. flavoring. See that the fire and oven are right, and have ingredients at hand. Line the pans with ... From Boston School Kitchen Text-Book, 1887, page 242. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Recerrr KOR Tanta up GENTLEMEN'S LINEN |
{ —Take 2 oz. fine white Gum Arabic powder, | put it in a pitcher and pour on a pint or more of boiling water, and then, having covered it, let it stand all night; in ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 119. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rechauffes and Olla-Podrida |
Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets. Keep covered closely until ready to Heat the blazer very ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | RechaufiFes and Olla-Podrida |
tablespoonfuls of butter into the blazer (over bot water), add tbe chopped ingredients, and season to suit the taste, adding a little stock or milk to moisten; mix ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 281. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Recipe I |
2 cups peanut cream 2 teaspoons salt Put the meal into a shallow pan and heat it in oven until it is a delicate brown, stirring frequently. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Recipe I |
2 cups sweet milk i Qgg I teaspoon sugar (may be omitted) Mix the dry ingredients. Add the well-beater. egg, and melted fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Recipe II |
I pint sifted meal i cup sour milk 1 egg ^2 teaspoon soda Mix ingredients, pour batter into hot, well-greased pan, and bake in a hot oven. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. | |
| The White House Cook Book (1887) | Recipes for Felons |
TAKE common rock salt, as used for salting down pork or beef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and ... From The White House Cook Book, 1887, page 573. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Forcemeats |
Method. — Cut the liver, veal, and bacon into very small pieces, melt the butter in a saute-pan, put in the meat, onion, finely-chopped, bouquet-garni, and a good ... From Mrs. Beeton's Book of Household Management, 1861, page 327. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Pl'ddimis |
1771.— ARROWROOT PUDDING, BAKED. Ingredients. — i pint of milk, i tablcspoonful of arrowroot, i tablespoonful of castor sugar, 3 eggs, a pinch of salt. Method. — Mix the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Recipes for the Chafing-dish |
THE chafing-dish, which, within the last few years, has gained so much favor, is by no means a utensil of modern invention. It finds its place on the breakfast table, ... From The Boston Cooking-School Cook Book, 1896, page 642. | |
| Rumford Complete Cook Book (1908) | Recipes for the Chafing-dish |
THE chafing-dish affords a means of preparing on the table, at the of eating, dishes which do not need very long cooking. Alcohol or gas may be employed as the fuel, but ... From Rumford Complete Cook Book, 1908, page 211. | |
| Rumford Complete Cook Book (1908) | Recipes for the Sick |
THE food eaten by a sick person has in many cases as much to do rapid recovery as have drugs. It must be remembered that the palate is more sensitive in sickness than in ... From Rumford Complete Cook Book, 1908, page 241. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Recipes in This Book |
All measurements are level. A cup is the glass measuring cup marked with thirds and quarters. When it is full, it is leveled off smoothly with a dry knife. When flour is ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 11. | |
| The New England Cook Book (1905) | RECIPES— Note Simplicity and Economy |
Shortening not necessary. Use cold milk. Make soft dough; handle lightly; bake in hot oven (12 to 15 minutes). Half water (or all water) may be used if a little ... From The New England Cook Book, 1905, page 245. | |
| The Woman Suffrage Cook Book (1886) | Red Cabba^ |
Cut cabbage into eighths, boil in water with a little salt; when nearly done, pour off the water and put in a little vinegar and sugar; simmer until the cabbage is soft. From The Woman Suffrage Cook Book, 1886, page 55. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Red Currant Jelxy |
Wash your currants, drain them, and pick them from the stalks. Mash them the back of a spoon. Put them in a jelly-bag, and squeeze it all the juice is pressed out. To ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 92. | |
| The Italian Cook Book (1919) | Red Currant or Gooseberry Syrup |
(Sciroppo di ribes) Remove the stems from the bunches of gooseberry and place them in an earthen vase, to be kept in a cool place. When it has begun to ferment (which ... From The Italian Cook Book: The Art of Eating Well, 1919, page 150. | |
| Housekeeping in Old Virginia (1879) | Red Ink |
Bicarb, potash, half an ounce; cochineal, half an ounce; bitart. potash, half an ounce; powdered alum, half an ounce; pure rain-water, four ounces. Mix, and add ten ... From Housekeeping in Old Virginia, 1879, page 517. | |
| Housekeeping in Old Virginia (1879) | Red Lip Salve |
Oil of sweet almonds, two ounces; pure olive-oil, six ounces; spermaceti, one and one-half ounce; white wax, one ounce. Color with carmine, and perfume with oil of roses. — Dr. E. A. G. From Housekeeping in Old Virginia, 1879, page 519. | |
| The Kansas Home Cook-Book (1874) | Red.— Wet |
the goods in soap suds; for each pound of goods one ounce cochineal, one ounce muriate of tin, a all in warm From The Kansas Home Cook-Book, 1874, page 283. | |
| The Dixie Cook-Book (1883) | Reee Currant Pre |
One cup mashed ripe currants, one of sugar, two tablespoons Water, one of flour beaten with the yolks of two eggs; bake, frost the top with the beaten whites of the eggs ... From The Dixie Cook-Book, 1883, page 221. | |
| The Dixie Cook-Book (1883) | Reep Birps |
Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as ... From The Dixie Cook-Book, 1883, page 176. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Reep Breps |
Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as ... From Buckeye Cookery and Practical Housekeeping, 1877, page 150. | |
| Camp Cookery (1910) | Reflector.—This |
process is simpler and superior in resulting since the is basted in its own juices, and is delicately browned by the direct action of the The surface of the is lightly ... From Camp Cookery, 1910, page 102. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Release Wheat Flour |
"Urge everyone to lessen wheat consumption by at least onethird, through substitutions."—Food Administration. [ Use corn, rice, oats, barley, buckwheat and mixed cereal ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 9. | |
| Manual for Army Cooks (1896) | Remarks on Baked Puddings |
When eggs are used the whites and yolks should be beaten separately, the whites to a stiff froth. Sugar should always be mixed with the beaten yolks. The beaten whites ... From Manual for Army Cooks, 1896, page 178. | |
| Manual for Army Cooks (1896) | Remarks on Puddings |
Puddings are variously compounded, but are always either boiled or baked. When boiled a cloth or bag well floured inside should be used to envelop them. It must be ... From Manual for Army Cooks, 1896, page 169. | |
| Presbyterian Cook Book (1873) | Remedy Foe Biters |
One pint of lard, warm; one tablespoonful of brimstone (pulverized); one of tar, and one teaspoonful of verdigris. From Presbyterian Cook Book, 1873, page 161. | |
| Housekeeping in Old Virginia (1879) | Remedy for Coughs |
Boil one ounce licorice root in one-half pint of water, till it is reduced one-half. Then add one ounce gum arabic and one ounce loaf sugar. Take a teaspoonful every few hours. — N» A,L, From Housekeeping in Old Virginia, 1879, page 498. | |
| Housekeeping in Old Virginia (1879) | Remedy for Coughs |
Boil three lemons for fifteen minutes. Slice them thin while hot over one pound of loaf sugar. Put on the fire in a porceREMEDY FOR ASTHMA, SOKE-THROAT, OR A COrGH. 491 ... From Housekeeping in Old Virginia, 1879, page 498. | |
| The White House Cook Book (1887) | Remedy for Lockjaw |
IF ANY person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following ... From The White House Cook Book, 1887, page 574. | |
| Directions for Cookery, in Its Various Branches (1837) | Remove the |
strings with a knife, and off both ends of the bean. Then cut them in or four pieces only; for if split or cut very small, they become watery and lose much of look best ... From Directions for Cookery, in Its Various Branches, 1837, page 198. | |
| Mrs. Owen's Illinois Cook Book (1871) | Remove the |
bones and mince it. Mix it with WARM mashed potatoes, mashed with butter and milk, in the proportion of one-third codfish, and two-thirds mashed potato; add sufficient ... From Mrs. Owen's Illinois Cook Book, 1871, page 50. | |
| Manual for Army Cooks (1896) | Remove the |
scum as it rises. The scum commences to rise just before boiling, and if it is not carefully taken off it will fall back, adhere to the meat, and injure and disfigure ... From Manual for Army Cooks, 1896, page 85. | |
| Camp Cookery (1910) | Remove the |
rind, as it not only is unsightly but makes the slices curl up in the pan. Put pan half full of water on fire; when water is warm, drop the bacon in, and stir around ... From Camp Cookery, 1910, page 111. | |
| Foods That Will Win the War and How to Cook Them (1918) | Remove the |
onion before straining. It may be used in cooking. TO -CUARIENY: FAD Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir ... From Foods That Will Win the War and How to Cook Them, 1918, page 87. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Remove to |
hot platter, over Loomis two grated Parmesan dot over with one tablespoon butter, and bake until delicately browned. From Catering for Special Occasions, with Menus and Recipes, 1911, page 101. | |
| Dainty Desserts for Dainty People (c. 1910s) | Remove to |
Serve with whipped cream, sweetened, and IMPORTANT—Lemon Juice is used in a number of recipes in this hook. For those who prefer our Acidulated package, the Lemon Flavor ... From Dainty Desserts for Dainty People, c. 1910s, page 22. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Remove with a |
spoon or small skimmer to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound is fried. From Catering for Special Occasions, with Menus and Recipes, 1911, page 197. | |
| The White House Cook Book (1887) | Removing Tartar From the Teeth |
THIS preparation is used by dentists. Pure muriatic acid one ounce, water^one ounce, honey two ounces, mix thoroughly. Take a tooth-brush, and wet it freely with this ... From The White House Cook Book, 1887, page 624. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rennet Whey |
Soak a piece of rennet, two inches square, in half a cup of water two or three hours, warm a pint of new milk lukewarm; turn in the rennet water, stir it up, and let it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 150. | |
| The Southern Cookbook (1912) | Respecting the Poor |
I promised a few hints, to enable every family to assist the poor of their neighborhood at very trivial expense, and these may be varied or amended at the discretion mis ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 133. | |
| Common Sense in the Household (1871) | Return the |
to the saucepan, add a good of biitter, with pepi^er and salt, and stew until you are ready to dish the macaroni. this well, salt, and heap upon a chafing-dish or in a ... From Common Sense in the Household, 1871, page 251. | |
| Common Sense in the Household (1871) | Return to |
the fire, and hoil ten minutes, or until set into a good custard. When cold, beat in the cream, and half freeze before you in a pound of crystallized fruit—peaches, ... From Common Sense in the Household, 1871, page 451. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Return to |
the boiler and cook two minutes, stirring all the while. the hot custard on the lady-fingers, add the currants, and When cold, add the wine and the cream, whipped to a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 276. | |
| Ryzon Baking Book (1916) | Return to |
saucepan and stir over a slow fire until it forms a thick custard, add ginger, and pour into a buttered pudding dish. Beat whites of eggs to a stiff froth with remainder ... From Ryzon Baking Book, 1916, page 71. | |
| Larkin Housewives' Cook Book (1915) | Rhubarb Conserve |
Take six pounds rhubarb cut in small pieces, one pound sundried figs, cut in strips or put throng'li food-chopper, one-hall pound English walnuts and five pounds sugar. ... From Larkin Housewives' Cook Book, 1915, page 121. | |
| Mary Elizabeth's War Time Recipes (1918) | Rhubarb Conserve |
Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons and the rind, which has been sliced off thinly ... From Mary Elizabeth's War Time Recipes, 1918, page 199. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rhubarb with Figs |
Wash half a pound of bag or pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in one-inch pieces. Put a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 108. | |
| The New England Cook Book (1905) | Rhubarb.—Carefully |
the outer stringy; then cut in pieces an inch long, and simmer gently till tender in water and sugar, and the rind and juice of a lemon. When done add a bit of butter ... From The New England Cook Book, 1905, page 253. | |
| Larkin Housewives' Cook Book (1915) | Rhubeurb Jeun |
Wash and cut up without removing the skin, seven pouii^s rhubarb. Put the kettle with five pounds sugar, «rie seeded raisins and two oranges thinly until vtery thick ... From Larkin Housewives' Cook Book, 1915, page 123. | |
| The Cook's Own Book (1832) | Ri.ovf.s, Oil of |
in the same manner as cinnamonum; the quantities are, an ounce of cloves to three quarts of lirandv, and four pounds dissolved in fin pints cf water. From The Cook's Own Book, 1832, page 321. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ribbon Bavarian |
Use rule for Plain Bavarian, and divide into three parts before adding the cream. Into one third stir one quarter cup and color pink; into another third add two ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 238. | |
| Gulf City Cook Book (1878) | Rich Amella |
Mince your cold veal in a chopping-bowl, leaving out the stringy part. Put into a frying-pan a tea-cupful or more of milk or sweet cream, into which stir, when hot, a ... From Gulf City Cook Book, 1878, page 49. | |
| The Southern Cookbook (1912) | Rich Paste |
Weigh a pound of flour, and a quarter pound; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 42. | |
| The Jewish Manual (1846) | Rich Soufles |
Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which must be taken out when the rice ... From The Jewish Manual, 1846, page 172. | |
| Larkin Housewives' Cook Book (1915) | Rich Spice Cakes |
Two cups brown sugar, one cup lard and butter mixed, three eggs, one cup sour Sift three and one-half cups with one teaspoon each Larkin Salt, Soda, Cinnamon, Nutmeg, From Larkin Housewives' Cook Book, 1915, page 77. | |
| The Creole Cookery Book (1885) | Rich Syrup |
One pint of cold water to 2 lbs. of white sugar; when it is dissolved, set it over a moderate fire; beat 4 the white of an egg, and put it to the sugar before it gets ... From The Creole Cookery Book, 1885, page 214. | |
| The Creole Cookery Book (1885) | Richmond Maids of Honor |
One cup of sweet milk, 1 of sour, 1 ofsugar, 1 lemon, the yellows of 4 eggs, a little salt; put all the milk intoa ' double boiler, and cook until it curds; then strain, ... From The Creole Cookery Book, 1885, page 180. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Richmond Maids of Honor |
i cup of sour milk i cup of sweet milk YZ cup of sugar 2 tablespoon fuls of powdered sugar Put the sour and sweet milk on to boil in a farina boiler, and boil until it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 399. | |
| The National Cookery Book (1876) | Rick CaKEs |
Pick and wash half a pint of rice, and boil it very soft; then drain it, and let it cool. Sift one and a half pints of flour over the pan of rice, and mix in a quarter ... From The National Cookery Book, 1876, page 185. | |
| The Cook's Own Book (1832) | Rick Flummery. |
Boil a pint of new milk, with a bit of lemon-|xvl and cinnamon: rice-flour, a littk> as the whole of:i u<>od consistence, sweeten according in taste, flavor with a ... From The Cook's Own Book, 1832, page 221. | |
| The National Cookery Book (1876) | Rick WATER |
Wash and pick two ounces of rice; put it into two quarts of water; boil it for an hour and a half, and then add sugar and nutmeg, as may be preferred. In cases where ... From The National Cookery Book, 1876, page 293. | |
| The Kansas Home Cook-Book (1874) | Ridenour, Lawrence |
milk, one and a cup corn starch stirred in the milk, whites of large teaspoon cream half of a small teaspoon soda. From The Kansas Home Cook-Book, 1874, page 137. | |
| Housekeeping in Old Virginia (1879) | Ripe Muskmelon Pkeserves |
Peel and slice the melons, soak them twenty-four hours in salt water, twenty-four hours in alum water, and twenty-four hours in fresh water, changing the latter several ... From Housekeeping in Old Virginia, 1879, page 454. | |
| The House Servant's Directory (1827) | Rirst Q,ualitt |
Take four pounds of clean picked currants, put aside two and a half pounds of them, and squeeze the remainder; then put this in a preserving pan, with four pounds of ... From The House Servant's Directory, 1827, page 105. | |
| The Picayune Creole Cook Book (1901) | Ris de Veaw |
Sweetbreads are the glands used by the calf in sucking, and are found only in the young calf during the. period when it is fed on its mother's milk, When a calf is ... From The Picayune Creole Cook Book, 1901, page 103. | |
| Simple Italian Cookery (1912) | Riso in Bianco |
one-half cup of in After twenty minutes of boiling take off the fire and Then put the rice back into a saucepan with of and three tablespoons of Mix well and serve as an ... From Simple Italian Cookery, 1912, page 28. | |
| The Italian Cook Book (1919) | Risotto Milanaise |
(Risotto alia Milanese) Melt a small piece of butter in a saucepan. Brown in the butter a medium sized onion, cut in thin slices. When the onion is browned, take it away ... From The Italian Cook Book: The Art of Eating Well, 1919, page 26. | |
| The Picayune Creole Cook Book (1901) | Riz & la Condé |
Cut three large, fine apples in halves and pare and core them. Then bake in the oven ‘until quite done and juicy. Make a Rice Pudding (see recipe), using only one cup of ... From The Picayune Creole Cook Book, 1901, page 187. | |
| Mrs. Beeton's Book of Household Management (1861) | Riz a, TAllemagne |
Ingredients. — 2 ozs. of ground rice, 2 ozs. of butter, i£ ozs. of sugar, or to taste, £ a pint of milk, 3 eggs, the grated rind of i lemon, paste, Method. — Line and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | Riz au Lait |
This pudding, if properly prepared, is better without eggs; wash a coffee cupful of rice well; put it into 1 quart of new milk over night to soak; in the morning add a ... From The Creole Cookery Book, 1885, page 205. | |
| The Picayune Creole Cook Book (1901) | Riz au Latt |
1 Cup Rice. % Cup Sugar. % Grated The Peel of a Quarter of an Orange, Cut in Dice. Boil the rice very soft, and then add the milk, and let it come to a good boil. Add ... From The Picayune Creole Cook Book, 1901, page 187. | |
| The Picayune Creole Cook Book (1901) | Riz au Maigre |
1 Cup of Rice. The Yolks of 2 Eggs. 3 Quarts of Water. 1 Spoon of Butter. 1 Pint of Milk. Pepper and Salt. Wash the rice thoroughly, rubbing dry. Put it in a saucepan ... From The Picayune Creole Cook Book, 1901, page 40. | |
| The Picayune Creole Cook Book (1901) | Riz Bouilti a VItalienne |
1 Cup of Rice. A Slice of Breakfast 1 Tables; nf pager. ted P espoonful o rate arm \. 1 Pinch Saffrop. Salt and Pepper to ‘Wash one cup of rice very carefully. To about ... From The Picayune Creole Cook Book, 1901, page 184. | |
| The Virginia House-Wife (1824) | Ro Boil Young Chickens |
Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard and break; when you have drawn them, lay them in ... From The Virginia House-Wife, 1824, page 101. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roasting in the Oven |
Prepare the meat as a rack fit loosely into the baking-pan. Cover the bottom of the pan put in rack, and Place in a very hot oven few to brown the flour in the pan, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 136. | |
| The New England Cook Book (1905) | Roberts Brothers., Publishers |
Water-Cresses. —-Wash w^ell, pick off decayed leaves, and leave m ice-water until you are ready to eat them. They should then be shaken free of wet and piled lightly in ... From The New England Cook Book, 1905, page 122. | |
| The Kansas Home Cook-Book (1874) | Robinson, Attleboro' |
To about sixty pound., pork, use three cups salt, three cups pepper, four and a of sage, two tablespoons ground allspice the pork very fine; have the sage very dry and ... From The Kansas Home Cook-Book, 1874, page 74. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Rochester Sandwiches |
1 oz. Baker's chocolate 2 tablespoons milk jyi cups flour i teaspoon baking powder Cream butter and add gradually, while beating constantly, sugar; then add egg well ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 31. | |
| Manual for Army Cooks (1896) | Rock Butter |
Butter; powdered or granulated sugar, and nutmeg, lemon, or vanilla. To the butter used, take twice the weight of sugar; beat together until the whole is brought to a ... From Manual for Army Cooks, 1896, page 185. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rock Cakes |
Thkee-quarteks of a pound of sweet almonds, blanched and cut into small pieces, one pound of pulverized sugar, the whites of five eggs; dry, then add the sugar very ... From Mrs. Porter's New Southern Cookery Book, 1871, page 279. | |
| Recipes for Sea Food (c. 1910s) | Roe. — Pare |
the roes of sprinkle a baking dish with chopped onions, parsley, and mushrooms. Add the roes, strew over them more onion, etc., with salt, pepper, a little nutmeg, and bits of butter. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. | |
| Mrs. Hale's New Cook Book (1857) | Roiled ,—Cut |
the stalk off* a few of the outleaves and the points of the others. If young, hour will boil them. wdth melttfd butter in as many small cups as there are artichokes, to ... From Mrs. Hale's New Cook Book, 1857, page 276. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rolled Oats |
1 cup rolled oats If cups boiling water Mix all ingredients, and cook in double boiler thirty minutes to one hour. From Lowney's Cook Book, Illustrated in Colors, 1907, page 137. | |
| Manual for Army Cooks (1896) | rolled Oats, Quaker Oats, Etc |
1 measure oatmeal. 3 measures fresh, cold, Salt in proportion of 1 level clear water. teaspoonful to each quart of water. Put the salt in the water, and bring the water ... From Manual for Army Cooks, 1896, page 151. | |
| Boston School Kitchen Text-Book (1887) | Rolling and Frying |
are several degrees of thickness in batters. Thin batters are about the consistency of thin cream; thick batters are like thick cream; still thicker batters are stiff ... From Boston School Kitchen Text-Book, 1887, page 175. | |
| Housekeeping in Old Virginia (1879) | Roman JPuncK |
To make a gallon. One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brand;^, two quarts of water, three pounds of ... From Housekeeping in Old Virginia, 1879, page 478. | |
| The Creole Cookery Book (1885) | Ronfolk Cured Hams |
To each ham, or piece of meat, use 1 tablespoonful of saltpetre; rub it in thoroughly. Then rub with the common salt, in which pack it away; letting it remain for 6 ... From The Creole Cookery Book, 1885, page 88. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roohbrs.—exceedingly Pine |
Seven ounces of sweet and one of bitter almonds, six ounces of candied orange-peel, one ounce of citron or green ginger, two ounces of flour, twelve ounces of sugar, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 281. | |
| The Kansas Home Cook-Book (1874) | Root, Wyandotte |
ten or twelve ears green corn, boiled on the ear, in a kettle containing a small piece of fresh beef; also, one quart or less of Lima or common garden beans. done, cut ... From The Kansas Home Cook-Book, 1874, page 89. | |
| The Kansas Home Cook-Book (1874) | Root, Wyandotte |
Whites of four eggs beaten, with one pound of white sugar stirred in gradually while beating, one pound of almonds put in hot water to skin, then pounded a of sugar, ... From The Kansas Home Cook-Book, 1874, page 254. | |
| The Kansas Home Cook-Book (1874) | Root. Wyandotte |
Beat up two eggs, add one teaspoon and one one to form the batter; then dissolve one in a warm and in, and immediately. Put ingredients together in above order. From The Kansas Home Cook-Book, 1874, page 37. | |
| Directions for Cookery, in Its Various Branches (1837) | ROSE BRANDY.—Nearly |
fill a china or glass jar with treshly-gathered rose leaves, and pour in sufficient French white brandy to it quite up; and then cover it closely. Next day put the whole ... From Directions for Cookery, in Its Various Branches, 1837, page 402. | |
| Directions for Cookery, in Its Various Branches (1837) | Rose Butter.—in |
the season of roses, gather some leaves, and put them a jar, sprinkling them with fine salt; next day gather some more and do; and - repeat it every day as long as the ... From Directions for Cookery, in Its Various Branches, 1837, page 334. | |
| The Cook's Own Book (1832) | Rose Red Drops |
Take a small quantity of red bastard saffron, and a calcined alum, boil those in some water until it is tinged for your; filter or a very close cloth; put five or six ... From The Cook's Own Book, 1832, page 340. | |
| Directions for Cookery, in Its Various Branches (1837) | Rose Vinegar.—fill |
a stone or china jar with fresh rose leaves put in loosely. Then pour on them as much of the best white wine vinegar as the jar will it, and set it sun, or in some other ... From Directions for Cookery, in Its Various Branches, 1837, page 420. | |
| The Picayune Creole Cook Book (1901) | Rose Water |
Wash the butter and drain, and take out a heaping teaspoonful. Then beat the remainder to a rich cream with the sugar, and add the wellbeaten yolks of the eggs. Beat ... From The Picayune Creole Cook Book, 1901, page 305. | |
| The White House Cook Book (1887) | Rose-water |
PREFERABLE to the distilled for a perfume, or for culinary purposes. Attar of rose, twelve drops; rub it up with half an ounce of white sugar and two drachms carbonate ... From The White House Cook Book, 1887, page 619. | |
| The Cook's Own Book (1832) | Rose-water, Single |
Put pounds of rose-leaves into a pan, with quarts of river water, and leave it tour-andtvventy lionrs; (Mil it into a metal alembic, and distil from it as much ... From The Cook's Own Book, 1832, page 223. | |
| Housekeeping in Old Virginia (1879) | Royal Strawberry Acid |
Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and ... From Housekeeping in Old Virginia, 1879, page 480. | |
| The Cook's Own Book (1832) | Rub the |
fruit through a sieve, and put the pulp into a saucepan; set it on die fire, and stir it is reduced to half; jKiur on the sugar, clarified and to petit boule, stir in, ... From The Cook's Own Book, 1832, page 339. | |
| Common Sense in the Household (1871) | Rub the |
meat well all over, and lay upon boards on the cellar-floor for twenty-four piit a few stones in the bottom of a barrel; lay sticks across these, that the meat may not ... From Common Sense in the Household, 1871, page 146. | |
| Common Sense in the Household (1871) | Rub the |
fur off with a coarse cloth, and prick each peach with a fork. Heat in just enough water to covei them until they almost boil; take them out, and add to thi water sugar ... From Common Sense in the Household, 1871, page 490. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rub the |
flour and butter together. Pour the boiling milk on this, and return to the boiler. Cook five minutes, stirring the first two. Beat the yolks of the eggs and the sugar ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 271. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rub the |
apricot through a sieve and add it to the boiling syrup; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while. Take from the fire and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 298. | |
| Boston School Kitchen Text-Book (1887) | Rub the |
blacking in the paper below the grate, and while the is kindling polish the tlie dry polishing brush. Blacken the stove while it is cold, but polish as it begins to ... From Boston School Kitchen Text-Book, 1887, page 44. | |
| The New England Cook Book (1905) | Rub the |
down from them with a flannel. Prick every peach down to the stone with a large silver fork, and score them all along the seam or cleft. To each pound of peaches allow a ... From The New England Cook Book, 1905, page 267. | |
| Camp Cookery (1910) | Rub the |
the until they blend. Brown this in a pan. Add the tomatoes and simmer thirty Add the seasoning, along spices, wish. makes for 1% but it keeps well in cold weather, and ... From Camp Cookery, 1910, page 135. | |
| Mrs. Hale's New Cook Book (1857) | Rudiments of Cookery |
IIS I- ( it as good afterwards for any use, wheK 8*iaked a little. To remove the taint of meat, wash it several times in cold then put it into plenty of cold water, into ... From Mrs. Hale's New Cook Book, 1857, page 103. | |
| Boston School Kitchen Text-Book (1887) | Rules for Cleaning |
all are wiped, see that your hands are dry, then pack all of a kind together and distribute to places. the basin, dipper, soap-dish, dish-pan, and sink with clean hot ... From Boston School Kitchen Text-Book, 1887, page 25. | |
| Boston School Kitchen Text-Book (1887) | Rules for Cleaning Dishes |
Collect the knives, forks, and spoons. Scrape the dishes, rinse the cups, and soak in cold water any dishes that have egg or dough adhering to them; pack them neatly ... From Boston School Kitchen Text-Book, 1887, page 24. | |
| The Picayune Creole Cook Book (1901) | Rules for Mixing Ingredients |
Observe the following rules: Always beat the yolks and the ‘whites separately for large cakes. Beat the yolks till they begin to froth and thicken. Beat the whites to a ... From The Picayune Creole Cook Book, 1901, page 291. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Rules for Washing |
Butter.—Scald and chill an earthen bowl. Heat palms of hands in hot water and chill in cold water. By following these directions, butter will not adhere to bowl nor ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 177. | |
| Rumford Complete Cook Book (1908) | Rumford Complete Cookt Book |
over hot water (a double boiler is best) and cook one If the gruel is made with milk add the salt it may be put in earlier. if to the particles of oats. From Rumford Complete Cook Book, 1908, page 246. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Run the |
spit through the centre of the meat, and place very near the at turning as it browns. the in the is browned, add a pint of hot water, and baste frequently with it, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 136. | |
| The Dixie Cook-Book (1883) | Runexp Porarors |
Peel large potatoes, cut them round and round in shavings, as you pare an apple. Fry with clean, sweet lard in a frying-pan till brown, stirring a0 as to brown all ... From The Dixie Cook-Book, 1883, page 343. | |
| The Epicurean (1894) | Russe au Eaifort |
Have some well pared cutlets; lard them v^'ith cooked ham, then lay them in a sautoir with clarified butter, fry over a brisk fire, moistening with a little Madeira and ... From The Epicurean, 1894, page 550. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Russia Isinglass Blanc Mange |
Take two ounces of isinglass, let it soak six or eight hours in a cup of warm water. To three quarts of milk add one pound of loaf sugar, put it into a preserving kettle ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 118. | |
| The Epicurean (1894) | RUSSIAN SEEVICE |
The habit we have of eating everything very hot and very fast comes to us from the " Russian service:" it differs from the French service in the very fact that nothing ... From The Epicurean, 1894, page 26. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rye Batters |
OxE-HALF a cupful each of flour and two cupsful each of rye and sour milk, sufficient soda and salt. From Mrs. Porter's New Southern Cookery Book, 1871, page 204. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rye Cakes |
Two cups of rye flour; one cup of warm milk; one tea-spoonful of saleratus; half a tea-spoonful of salt; four eggs; beat it lightly; fill the cups one third full, and bake one hour. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 27. | |
| Mrs. Owen's Illinois Cook Book (1871) | Rye Drop |
Two cupsful rye, Two cupsful flour, Half a cupful sugar, A teaspoonful salt, A teaspoonful cream tartar, Half a teaspoonful soda, A teaspoonful melted butter, A cupful ... From Mrs. Owen's Illinois Cook Book, 1871, page 134. | |
| The Boston Cooking-School Cook Book (1896) | Rye Gtema |
1^ cups rye flour j^ cup molasses 13^ cups flour 1^ cups milk 4 teaspoons baking powder 2 eggs 1 teaspoon salt 3 tablespoons melted butter Mix and sift dry ingredients, ... From The Boston Cooking-School Cook Book, 1896, page 110. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rye Mush |
5 heaping tablespoonfuls of rye meal Sift the meal into the boiling water, stirring all the while; add the it boils again; cover, and cook slowly one hour. Serve with sugar and cream. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 369. | |
| Ryzon Baking Book (1916) | Ryzon Almond Icing |
(}i pound) blanched and chopped almonds. (2 ounces) sugar. J4 cupful (i gill) water. teaspoonful rose extract. Brown almonds in oven. Put the four tablespoonfuls of ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Apple Roly Poly |
2 level cupfuls {% pound) whole wheat flour. 2 level cupfuls {yi pound) chopped suet. I level cupful {yi pound) sugar. Milk or water. 3 pounds peeled and chopped apples. ... From Ryzon Baking Book, 1916, page 70. | |
| Ryzon Baking Book (1916) | Ryzon Boiled Frosting |
(l gill) water. Boil sugar and water in a saucepan until it forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer; pour onto the ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Brown Sugar Icing |
2}i level cupfuls (i pound) brown sugar. fi cupful (iK gills) cream. teaspoonfuls butter. >^ Put sugar into a saucepan, add cream, butter and Ryzon, and boil until ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Cabinet Cakes |
yi cupful (2 ounces) rice flour. }i cupful (4 ounces) sugar. }i cupful (6 ounces) butter. 2 ounces sweet chocolate. teaspoonful grated lemon rind. yi cupful (2 ounces) ... From Ryzon Baking Book, 1916, page 57. | |
| Ryzon Baking Book (1916) | Ryzon Choux Paste |
( % pound) flour. (i ounce) sugar. Pinch of salt. yi teaspoonful vanilla extract. Sift flour, which should be of the finest quaUty and put it in a cool part of the oven ... From Ryzon Baking Book, 1916, page 60. | |
| Ryzon Baking Book (1916) | Ryzon Dainty Cinderellas |
yi cupful {yi pound) butter. egg. yi cupful {yi gill) milk. r teaspoonful orange or almond extract. egg white. Sift flour and Ryzon twice. Cream butter and sugar ... From Ryzon Baking Book, 1916, page 54. | |
| Ryzon Baking Book (1916) | Ryzon Fairy Rock Cakes |
yi cupful (i ounce) chopped nut meats. yi cupful (2 ounces) currants. level tablespoonfuls (2 ounces) sugar. yi level teaspoonful powdered mace. Sift flour and Ryzon ... From Ryzon Baking Book, 1916, page 57. | |
| Ryzon Baking Book (1916) | Ryzon Grimslichs Qewish |
matzoths. ^ cupful {y^ pound) matzoths meal. level cupful {yi pound) currants. yi cupful (3 ounces) sultana raisins. yi cupful (2 ounces) seeded raisins. yi level ... From Ryzon Baking Book, 1916, page 52. | |
| Ryzon Baking Book (1916) | Ryzon Hot Water Paste |
(i ounce) butter or lard. 3 tablespoonfuls boiling water. X level teaspoonful salt. Beat butter to a cream, add boiling water and dissolved, then add salt, Ryzon and Mix ... From Ryzon Baking Book, 1916, page 63. | |
| Ryzon Baking Book (1916) | Ryzon Kiss-me-quicks |
4 tablespoonfuls honey. level cupfuls (i pound) sugar. 8 tablespoonfuls water. pinch of salt. level cupful (X pound) chopped English walnut meats. I teaspoonful rose ... From Ryzon Baking Book, 1916, page 83. | |
| Ryzon Baking Book (1916) | Ryzon Madelines |
Fondant icing. Glace cherries. with a wooden spoon, add eggs, one at a time, and beat well, then add extract, and flour sifted with Ryzon and salt. Mix well. Carefully ... From Ryzon Baking Book, 1916, page 54. | |
| Ryzon Baking Book (1916) | Ryzon Orange Gateau |
yi (4 ounces) sugar. Juice of yi orange, strained. I y^ level cupfuls (5 ounces) flour. y^ (2 ounces) butter. yi (l ounce) chopped candied citron cupful (i ounce) ... From Ryzon Baking Book, 1916, page 40. | |
| Ryzon Baking Book (1916) | Ryzon Orange Glacfe Icing |
lyi level cupfuls {yi pound) confectioners' orange. A few drops yellow color. yi Rub confectioners' sugar through a fine sieve, put it into a small pan, add strained ... From Ryzon Baking Book, 1916, page 47. | |
| Ryzon Baking Book (1916) | Ryzon Parkins |
12 blanched almonds. I ^ level cupfuls (X pound) fine oatmeal. level cupful (X pound) flour. }4 cupful (X pound) butter. level cupful (6 ounces) brown sugar. }4 level ... From Ryzon Baking Book, 1916, page 55. | |
| Ryzon Baking Book (1916) | Ryzon Plum Duff |
yi cupful {y^ pound) sugar. level cupful {y^ pound) chopped suet. level cupful \yi pound) seeded raisins. yi level teaspoonful powdered nutmeg. egg. Mix flour, Ryzon, ... From Ryzon Baking Book, 1916, page 70. | |
| Ryzon Baking Book (1916) | Ryzon Savory Breakfast Dish |
lyi pounds cooking apples (5 medium-sized apples average i^ pounds). I yi pounds potatoes (6 medium-sized potatoes average \}4 pounds). yi level teaspoonful pepper. % ... From Ryzon Baking Book, 1916, page 75. | |
| Ryzon Baking Book (1916) | Ryzon Scotch Shortbread |
(i pound) butter. i}4 level cupfuls (12 ounces) sugar. level cupfuls {i^ pounds) fiour. level cupful {yi pound) rice flour. Wash butter in cold water, and squeeze it dry ... From Ryzon Baking Book, 1916, page 56. | |
| Ryzon Baking Book (1916) | Ryzon Toad-in-the-hole |
by MRS. MAUDE JERVIS, BROOKLYN, N. Y. I }i pounds lean steak, lamb's kidney, level teaspoonful pepper, level tablespoonfuls (i ounce) flour. Cut steak and kidney into ... From Ryzon Baking Book, 1916, page 74. | |
| Ryzon Baking Book (1916) | Ryzon Western Puffers |
1 egg. (i ounce) sugar. I tablespoonful (}4 ounce) lard. I tablespoonful {}4 ounce) butter. Beat up egg, add sugar and milk, add flour with Ryzon and add shortening ... From Ryzon Baking Book, 1916, page 18. | |
| Reliable Recipes (c. 1910s-1920s) | S O U P S |
y cup carrots i quart water yi cup turnips yi cup celery yi tablespoon minced parsley yi cup potatoes Salt and pepper yi sliced onion Wash, scrape, and dice vegetables. ... From Reliable Recipes, c. 1910s-1920s, page 58. | |
| Presbyterian Cook Book (1873) | S. Ayres |
To five pounds of soda ash, take four pounds of unslacked lime: gallons of rain water, and of grease. Put lime. soda, and water, into a kettle and twenty minutes; then ... From Presbyterian Cook Book, 1873, page 169. | |
| The Kansas Home Cook-Book (1874) | S. Beers, Rossville |
One pint of sour milk, one pint of flour, two eggs, teaspoon soda, little salt: steam, or boil in bag, which last suitus From The Kansas Home Cook-Book, 1874, page 204. | |
| The Kansas Home Cook-Book (1874) | S. F. Mather, Wyandotte |
Take four tea cups of arrow-root, and mix it with a pint of cold milk; boil another pint of milk, flavor it with cinnamon, peach leaves or the arrow-root boiling milk; ... From The Kansas Home Cook-Book, 1874, page 219. | |
| The Kansas Home Cook-Book (1874) | S. F. Mather, Wyandotte |
Beat two one ounce of finely powdered white a small piece of butter, with a pint of warm milk; then set it in a water bath, and stir one way only it acquires the consistency of cream. From The Kansas Home Cook-Book, 1874, page 236. | |
| Mrs. Owen's Illinois Cook Book (1871) | S. Ferguson |
For eighteen or twenty hams Fifteen ounces saltpetre, Four ounces saleratus, Four pounds brown sugar, Eight quarts tine salt, Two quarts molasses. Mix well together in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 58. | |
| The Kansas Home Cook-Book (1874) | S. Nourse, New York |
the of nine eggs: put a the fire, and when it comes to the boil stir it swiftly into the eggs, as in making boiled custard, and set the cream back on the fire and stir ... From The Kansas Home Cook-Book, 1874, page 234. | |
| The Kansas Home Cook-Book (1874) | S. R. Jones |
Four teaspoons of corn starch mixed with milk, and the yolks of six eggs put a quart of stir until it thjckens; cut up six oranges with the scissors, place in a dish and ... From The Kansas Home Cook-Book, 1874, page 230. | |
| The Kansas Home Cook-Book (1874) | S. V. Spencer and Mrs. Crane |
Two one of one tablespoon vinegar, a piece of butter the size of a walnut. twenty-five minutes, ring constantly. Either pull it or pour it out thin on pans. From The Kansas Home Cook-Book, 1874, page 253. | |
| The Kansas Home Cook-Book (1874) | S. Wright, Blue Rapids |
Two teacups one lard and one of warm water, one tablespoon of one of and salt. From The Kansas Home Cook-Book, 1874, page 164. | |
| The Kansas Home Cook-Book (1874) | S. Wright, Blue Rapids |
^Indelible Ink.—Dissolve eleven grains of nitrate of silver in thirty grains water of ammonia. In eighty-five grains (or two and a rain dissolve twenty grains of gum ... From The Kansas Home Cook-Book, 1874, page 276. | |
| The Appledore Cook Book (1872) | S^w^es |
^rawn Butter. Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire and let it come to a boil, but ... From The Appledore Cook Book, 1872, page 199. | |
| Gulf City Cook Book (1878) | Sa La Mode |
Have a round of beef six inches thick. Take one and a half pounds of fresh fat bacon; cut in square pieces one fourth of an inch thick and four inches long. Then take ... From Gulf City Cook Book, 1878, page 43. | |
| Camp Cookery (1910) | Sackett's Broiler |
etc.; a medium pot or pail for hot water (always wanted, for tea; a smaller one for cereals, vegetables, fruit; and either a coffee pot low enough to nest in the latter, ... From Camp Cookery, 1910, page 38. | |
| The International Cook Book (1906) | Saffron Cakes |
1643. OMELETTE WITH GREEN PEPPERS Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, half saltspoon grated nutmeg, and sharply beat up ... From The International Cook Book, 1906, page 500. | |
| The Cook's Own Book (1832) | Sage Gargle |
in a pint of water, a large handful of sage leave*; SAL SAL cover the pan closely, and when reduced to one-half, strain it; when cold, mix the same quantity of Port wine ... From The Cook's Own Book, 1832, page 223. | |
| The Cook's Own Book (1832) | Sages and Chestnuts |
what quantity f chestnuts you think necessary, (jeel thorn, and pound a part of them to make a farce, the liver, chopped parsley, shallots, a pe| |,er, a bit of (miter, ... From The Cook's Own Book, 1832, page 274. | |
| The International Cook Book (1906) | Sago and Apple Compote |
MONDAY, SECOND WEEK OF DECEMBER 935 3013. BOULETTES OF BEEF, EMILIE Cut off all lean meat from roast beef left over from Saturday's dinner, keep on a plate, and add meat ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Sago Gruel |
»J< 2 cups water. 2 tablespoonfuls sago. 3 teaspoonfuls white sii<. iir. 1 glass of wine. * 1 tablespoonful lemon juice. Nutmeg to taste, and a pinch of salt. From Common Sense in the Household, 1871, page 511. | |
| The Cook's Own Book (1832) | Sago Milk |
cleansed, it with new A quantity will be sufficient for a quart of milk, it swells so much, and when done, Be to about a It neither sugar nor flavoring. From The Cook's Own Book, 1832, page 224. | |
| Common Sense in the Household (1871) | Sago Milk |
bJ« 3 tablespoonfuls sago, soaked in a large cup cold water one hour. 3 cujDS boiling milk. Sweeten and flavor to taste. Simmer slowly half an hour. Eat warm. From Common Sense in the Household, 1871, page 514. | |
| The Southern Cookbook (1912) | Sago Milk |
Cleanse as above, and boil it slowly and wholly with new It swells so much that a small quantity will be sufficient for a and when done, it will be diminished to about a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. | |
| The National Cookery Book (1876) | Sait and |} € |
3OUILLI. The rump is the choicest piece for this purpose. Put it on | | n L ¢ the t ire wl re will simn I iter must « Throw to i ee O1 t or thi ) s, pepper, salt, and a ... From The National Cookery Book, 1876, page 67. | |
| Aunt Babette's Cook Book (1889) | Salade D'oeange |
Pare and slice nice, sweet oranges, the seedless " navel orange " being the best. Set on ice. Do not sugar until absolutely necessary, as it extracts the flavor of the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 478. | |
| The International Cook Book (1906) | Salade Orpheline |
Peach Shortcakes (2016) 2347. VERMICELLI, INDIAN STYLE Place in a saucepan one sliced carrot, one sliced onion, two branches parsley, one branch chervil, one sprig ... From The International Cook Book, 1906, page 723. | |
| The Kansas Home Cook-Book (1874) | Salads and Sauces |
add three ounces of cloves, two ounces black pepper, two nutmegs, little cayenne pepper, with salt to suit the From The Kansas Home Cook-Book, 1874, page 105. | |
| The Woman Suffrage Cook Book (1886) | Salads, I- Xes, Etc |
Cat Boil half a bushel of tomatoes, strain through a sieve, add a quart of vinegar, half a pint of salt, an ounce of cloves, two tablespoonfuls of allspice, two ... From The Woman Suffrage Cook Book, 1886, page 59. | |
| Mrs. Beeton's Book of Household Management (1861) | Sale, a la Holland aise |
Ingredients. — 10 Ib. of round or brisket of beef, i Ib. of common salt i Ib. of treacle, i oz. of saltpetre. Method. — Rub the beef well with the treacle, let it remain ... From Mrs. Beeton's Book of Household Management, 1861, page 616. | |
| The Cook's Own Book (1832) | Saline Draught |
Salt of wormwood, twenty grains; lemon-juice, a water, two table-spoonfuls; magnesia, twenty grains; mix it in a tumbler, together with a little pounded sugar, and take ... From The Cook's Own Book, 1832, page 224. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sallie Foreman |
One quart sweet milk, Five tablespoonsful white sugar, Three tablespoonsful corn starch, Mix the corn starch and three spoonsful of the sugar and the yelks of the eggs ... From Mrs. Owen's Illinois Cook Book, 1871, page 262. | |
| The Woman Suffrage Cook Book (1886) | Sally Lu |
One quart of flour. Stir into it two teaspoons even full of cream of tartar, and one teaspoonful of soda or saleratus. Stir in one egg, one tablespoonful of sugar, one ... From The Woman Suffrage Cook Book, 1886, page 31. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sally Lunn |
One quart flour, Piece of butter size of an egg, if preferred,) Two Two teacupsful Two teaspoonsful One A Stir the cream tartar, salt, and sugar into the flour; add the ... From Mrs. Owen's Illinois Cook Book, 1871, page 128. | |
| Gulf City Cook Book (1878) | Sally Lunn |
One quart of flour well beaten with three eggs, one cup of milk, half cup of butter, one tea spoonful of salt, one of soda, and two of cream of tartar; dissolve the soda ... From Gulf City Cook Book, 1878, page 117. | |
| The White House Cook Book (1887) | SALLY LUNN. |
RUB a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three tablespoonfuls of baking powder and ... From The White House Cook Book, 1887, page 281. | |
| The Picayune Creole Cook Book (1901) | Salmi de Canarda auw Champignone |
1 Pair of Ducks. 1 Square Inch of Ham. 2 Onions. 1 Tablespoonful of Butter. 1 Herb Bouquet, Chopped Very Fine. 2 Cups of Water. Prepare the Ducks for cooking exactly as ... From The Picayune Creole Cook Book, 1901, page 141. | |
| La Cuisine Creole (1885) | Salsify Fried in Batter |
Scrape the salsify, throw it for a few moments into cold water, then parboil it, drain it and cut into lengths of three inches; allow it now to steep until cold, in a ... From La Cuisine Creole, 1885, page 94. | |
| The Picayune Creole Cook Book (1901) | Salt and Black Pepper to Taste |
Put the butter in the saucepan, and, as it melts, add the flour. Let it brown slowly, and then add one pint of Consommé., Let it boil, and add the minced herbs and ... From The Picayune Creole Cook Book, 1901, page 169. | |
| The Picayune Creole Cook Book (1901) | Salt and Black Pepper to Taste |
Drain the mushrooms of their Nquor; cut them in lozenge-shaped pieces, and put them in a dish and sprinkle with a tablespoonful of olive oil, and salt and pepper to ... From The Picayune Creole Cook Book, 1901, page 224. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper and Sugar to Taste |
Wash the vegetables thoroughly, cutting them fine and boiling until tender in three pints of water. When very soft, mash them and press through a sieve. The carrots must ... From The Picayune Creole Cook Book, 1901, page 38. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper to Suit Taste |
Select a fine calf's head, not too large. If large, reserve half and the tongue and brains to make another dish. Get the butcher to crack the head well and remove the ... From The Picayune Creole Cook Book, 1901, page 28. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper. Crodtons |
Soak the sweetbreads in clear, cold water as soon as you come from market, for they are so delicate that they spoil very easily. Wash well, to take off all the blood; ... From The Picayune Creole Cook Book, 1901, page 104. | |
| The Appledore Cook Book (1872) | Salt Fork Fried in Batter |
Fry the pork as before directed; dip in batter, and fry in the pork fat, to which should be added two spoonfuls of drippings or lard. Make the batter in the following ... From The Appledore Cook Book, 1872, page 54. | |
| The Picayune Creole Cook Book (1901) | Salt to Taste. Pinch of Red Pepper Pod |
Parboil the cabbage after cutting into quarters. Let it boil well about half an hour: Then take it out of the water and drain nicely, separating the leaves down to the ... From The Picayune Creole Cook Book, 1901, page 212. | |
| The Picayune Creole Cook Book (1901) | Salt, Cayenne and Chili Pepper to |
Take three pounds of tripe. Cut the tripe into pieces of about two inches square. Slice three onions and three large carrotsvery fine. Take one dozen whole bay leaves, ... From The Picayune Creole Cook Book, 1901, page 108. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper and Cayenne |
Chop the slices of beef very fine with the suet, and season with the mashed spices, the herbs, minced very fine, and mix thoroughly with the beaten yolks of the eggs. ... From The Picayune Creole Cook Book, 1901, page 92. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper and Cayenne |
Cut the veal into pieces of about three inches in length and two in width. Cut the ham into dice shape, and the sweet potatoes, after peeling. into cubes of about one ... From The Picayune Creole Cook Book, 1901, page 100. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper and Cayenne to Season |
Highly, Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine, and mix it ... From The Picayune Creole Cook Book, 1901, page 122. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper, Thyme and Bay Leaf |
Boil the carrots according to recipe given above, and then cut into thin slices. Fry an onion in butter, add the carrots. Sprinkle well with salt and pepper, and add ... From The Picayune Creole Cook Book, 1901, page 216. | |
| Aunt Babette's Cook Book (1889) | Salted Almonds |
Throw the almonds into boiling water and blanch. After they are skimmed lay on a platter for several hours to dry. Put a piece of fresh butter in a spider, and as it ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 443. | |
| The Picayune Creole Cook Book (1901) | Salted Almonds |
Amandes Salées. 1 Pint of Almonds. Shell about a pint of almonds, and then blanch or scald them in boiling water till the skin comes off very easily. Dry well, and place ... From The Picayune Creole Cook Book, 1901, page 363. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Salted Almonds |
Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. evenly colored. Drain and sprinkle with salt. From Lowney's Cook Book, Illustrated in Colors, 1907, page 361. | |
| The Boston Cooking-School Cook Book (1896) | Salted Almonds I |
Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one-fourth of the almonds and fry until ... From The Boston Cooking-School Cook Book, 1896, page 617. | |
| The Boston Cooking-School Cook Book (1896) | Salted Almonds II |
Prepare almonds as for Salted Almonds I. Fry in onethird cup fat, using half lard and half clarified butter or all cocoanut butter. Drain, and sprinkle with salt. From The Boston Cooking-School Cook Book, 1896, page 618. | |
| The White House Cook Book (1887) | Salted or Roasted Almonds |
BLANCH half a pound of almonds. Put with them a tablespoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking-pan and bake ... From The White House Cook Book, 1887, page 402. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Salted Pecans |
Buy pecan nut by the Put one-fourth cup olive oil in a small saucepan, and when heated put in nut meats and stir constantly until they are heated and crisp. From Catering for Special Occasions, with Menus and Recipes, 1911, page 197. | |
| Directions for Cookery, in Its Various Branches (1837) | SANGAREE.—Mix in |
a pitcher or in tumblers one-third of wine, ale, or porter, with two-thirds of water either warm or cold. in loaf-sugar to sweeten it, and grate some nutmeg into it. By ... From Directions for Cookery, in Its Various Branches, 1837, page 407. | |
| Mrs. Beeton's Book of Household Management (1861) | Sanitas Fomentations |
Are sometimes used. They are prepared in the same way, viz., i teaspoonful of Sanitas to i pint of boiling water. Wring out the lint and apply in usual way. From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Sara A. Lc |
Cree - Three eggs, whites and yolks beaten separately, one cup ful sugar, one heaping cupful flour, one even teaspoonful of soda dissolved in three tablespoonfuls of ... From The Woman Suffrage Cook Book, 1886, page 82. | |
| The Epicurean (1894) | Sarah Bernhardt |
Take seven or eight fresh round Perigord truffles, all of equal size and very clean; peel, salt and cook them for seven or eight minutes in a little Madeira wine and ... From The Epicurean, 1894, page 767. | |
| The Kansas Home Cook-Book (1874) | Sarah T. Barnes and Mrs. Stout |
dried apples, soaked over night in cold water. Then chop the size of raisins. Put them in two cups of molasses and simmer slowly two; two eggs, one cup butter added ... From The Kansas Home Cook-Book, 1874, page 133. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Saratoga Chips |
Pare one large potato, and cut in very thin slices, on a vegecutter, over a bowl of cold water, so that each (this makes them light and dry after being; soak ten ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. | |
| The White House Cook Book (1887) | Saratoga Chips |
PEEL good-sized potatoes, and slice them as evenly as possible. Drop them into icewater; have a kettle of very hot lard, as for cakes; put a few at a time into a towel ... From The White House Cook Book, 1887, page 215. | |
| Cottolene, the New Shortening (c. 1890) | Saratoga Chips |
Peel and slice with potato cutter six large potatoes—place in cold water for one hour id a half, then thoroughly dry with clean towel. Drop each slice separately in ... From Cottolene, the New Shortening, c. 1890, page 9. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Satap-Dressina |
Beat yolks of eight eggs, add’ to them’a cup of sugar, one tablespoon each of salt, mustard and black pepper, a little cayenne, and half a cup cream, mix thoroughly; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 260. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Satap-DRessine |
Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well together and season with a teaspoon of mustard and a little salt; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 260. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Satry Lunn |
One quart flour, two eggs, one pint sweet milk, two tablespoons sugar; piece of butter size of two eggs (large size), one-half teaspoon salt, two tea-spoons cream ... From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| The International Cook Book (1906) | Saturday, Fourth Week of April |
Baked Pears (216) Oatmeal Porridge (2) Fried Eggs with Sweet Peppers Yarmouth Bloaters (311) Beefsteaks, Maitre d'Hotel (172) French Fried Potatoes (8) 1395. FRIED EGGS ... From The International Cook Book, 1906, page 428. | |
| The International Cook Book (1906) | Saturday, Fourth Week of June |
Strawberries (131?) Wheaten Grits (131) Shirred Eggs, Reine Broiled Lamb Chops with Bacon (219) Julienne Potatoes (799) Buckwheat Cakes (330) 1894. SHIRRED EGGS, REINE ... From The International Cook Book, 1906, page 579. | |
| The International Cook Book (1906) | Saturday, Fourth Week of May |
Sliced Bananas (151) Quaker Oats (105) Eggs, Matelote Yarmouth Bloaters (311) 1684. EGGS, MATELOTE Cut in halves twelve hard-boiled eggs and keep on a plate. Heat in a ... From The International Cook Book, 1906, page 513. | |
| The International Cook Book (1906) | Saturday, Second Week of December |
Farina with Milk (71) Fried Eggs, Chasseur Salisbury Steaks (347) Sweet Lyonnaise Potatoes (1092) Caraway-Seed Cakes (1059) 2998. FRIED EGGS, CHASSEUR Finely chop four ... From The International Cook Book, 1906, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Sauces and |
Gravies.—For white thickening, put four ounces of fresh a stew-pan, over a it is melted, stir in gradually, with a wooden spoon, eight table-spoonsful of flour till ... From Mrs. Hale's New Cook Book, 1857, page 224. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sauces and Gravies |
then add the flour, and mix smooth; add the boiling water, it carrot, bay mace, and Simmer very gently for strain, add the From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. | |
| The Epicurean (1894) | Saucisses de Campagne a la Sauge |
Have three pounds of corn-fed lean pork, free of all its.sinews, and one pound of fat pork; cut them both into inch squares, then chop them up finely together, and ... From The Epicurean, 1894, page 205. | |
| The Jewish Manual (1846) | Sauer Kraut |
Boil about seven or eight pounds of beef, either brisket or a fillet off the shoulder, in enough water to cover it, when it has boiled for one hour, add as much sauer ... From The Jewish Manual, 1846, page 85. | |
| Mrs. Beeton's Book of Household Management (1861) | Saur (Fr.). Smoke-dried |
Saurer (Fr.). To dry or cure in smoke. Saute-pan. Sautoire (Fr.). A shallow, thin-bottomed cooking-pan made of copper. Sauter (6e) (Fr.). To toss over the fire, in a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauted Bananas |
Peel and cut four bananas in four pieces; melt two butter, two tablespoons sugar, and one hot, add bananas, and cook bananas are hot and tender. From Lowney's Cook Book, Illustrated in Colors, 1907, page 368. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Savap-DRessine |
Yolks of two hard-boiled eggs rubbed very fine and smooth, one tea-spoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessert-spoon of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 260. | |
| Common Sense in the Household (1871) | Save the |
juice that runs from the meat, and put all together into a saucepan with a closely-fitting top. Stew gently fifteen minutes, stirring occasionally, and add a great ... From Common Sense in the Household, 1871, page 72. | |
| The Epicurean (1894) | Savket Ejsttremets |
soon as this occurs incorporate into it about four or five gills of good whipped cream; two minutes later add a small salpicon of candied pineapple and then pour the ... From The Epicurean, 1894, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Scald a |
Sucking-Pig.—The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little resin, beaten extremely small, and put it into a pail ... From Mrs. Hale's New Cook Book, 1857, page 177. | |
| Common Sense in the Household (1871) | Scald the |
vinegar and pour berries, which must be picked from the stalks and put into a large stone jar. Cover with a pane of glass, and set in the hot sun two days. liquor, and ... From Common Sense in the Household, 1871, page 199. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scald the |
liver, dry it with a towel, and chop it also very fine. Cut the bacon or ham Line an ordinary tin onequart basin about two inches deep with a sheet of the plain In the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 401. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Apples |
1 small.baker's stale loaf ^ cup sugar ^ cup butter • 3^ teaspoon grated nutmeg 1 quart sliced apples Grated rind and juice of }4 lemon Cut loaf in halves, remove soft ... From The Boston Cooking-School Cook Book, 1896, page 460. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Apples |
Pare a dozen apples and slice thin. Butter a dish, put in a layer of apples, then a layer of sugar, cinnamon, butter and flour, then another layer of apples, etc, until ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 176. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Brussels Sprouts |
Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there ... From The Boston Cooking-School Cook Book, 1896, page 345. | |
| Mrs. Beeton's Book of Household Management (1861) | Scatkt Kuiiikt.s |
i. Boiled Potatoes. 2. Braised Cucumber. 3. Buttered Peas. in the cabbage. A. 1.1 salt and pepper to taste, put in the vinegar, stir over the fire for 5 or 6 minutes, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Jewish Manual (1846) | Scent Bags |
Small bags filled with iris root diffuses a delicate perfume over drawers, &c. A good receipt for a scent-bag is as follows: two pounds of roses, half a pound of cyprus ... From The Jewish Manual, 1846, page 232. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Schmier-kase |
This is made from clabbered milk. After taking the cream from the top of a pan of thick, sour milk, stand the pan on the back part of the range, and pour over it about ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 380. | |
| The White House Cook Book (1887) | Scientific Anurican |
Gum of great strength, which will also keep for a long time, is prepared by dissolving equal parts of gum ara,bic and gum tragacanth in vinegar. A little vinegar added ... From The White House Cook Book, 1887, page 601. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Score and |
press the corn as directed in preceding and to every pint of pulp allow 2 heaping tablespoon fuls i dash of black pepper Beat the eggs separately; add the yolks and then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 290. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Scotch Five O'clock Teas |
¥4 lb. butter 6 ozs. sugar lb. flour Work the butter, using a wooden spoon, until very creamy; then add, gradually, while beating constantly, sugar. Work in the flour a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 25. | |
| Rumford Complete Cook Book (1908) | Scotch Shortbread |
2 cups butter. 1 ounce blanched almonds. Sift the flour twice and rub in the butter with the hands; add the sugar and knead and mix, either on a board or in a bowl, till ... From Rumford Complete Cook Book, 1908, page 161. | |
| The Cook's Own Book (1832) | Scots Collops |
thin slices of beef; rub with butter die bottom of an iron stewpan that h,ia cover to fit quite closely; tlie meat, some pepper, and a little silt, a large onion, and an ... From The Cook's Own Book, 1832, page 241. | |
| The Boston Cooking-School Cook Book (1896) | Scottish Fancies |
1 egg 1 cup rolled oats J^ tablespoon melted butter ^ teaspoon vanilla Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by ... From The Boston Cooking-School Cook Book, 1896, page 563. | |
| Larkin Housewives' Cook Book (1915) | Scrambled-Elgg Seindwiches |
Chip left-over ham and one small onion in small pieces, th^n add it to one well-beaten egg and fry in pepper to taste. This makes a fine sandwichi - • " From Larkin Housewives' Cook Book, 1915, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Scramsiep Eas |
Beat eight eggs very light, prepare skillet with one tablespoon butter, and when hot, pour in the eggs, season with salt and pepper, stir constantly until done and serve hot. From Buckeye Cookery and Practical Housekeeping, 1877, page 129. | |
| The Cook's Own Book (1832) | Scrape and |
wash them nicely; when large, divide them; in milk and water till quite tender; tliey will take nearly as long to boil as carrots. They may also be mashed turnips. From The Cook's Own Book, 1832, page 179. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Scrape and |
in boiling water with a table of to a couple of dozen, when tender (which will be in about two hours) take them up and butter them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 49. | |
| Common Sense in the Household (1871) | Scrape and |
Cut squares, and put into a saucepan, with two small onions minced; a little chopped })arsley, pepper and salt to and half a c\ip of rather thin drawn They will require ... From Common Sense in the Household, 1871, page 238. | |
| The Kansas Home Cook-Book (1874) | Scrape the |
roots, dropping each into cold water as soon as it is cleaned: exposure to the air blackens them. Cut in pieces half an inch put a saucepan, hot water enough to cover ... From The Kansas Home Cook-Book, 1874, page 94. | |
| Common Sense in the Household (1871) | Se>^be |
ter, a large-sized onion chopped fine, a tablespojnfid chopped sage, the yolks of two eggs, and some minute bits of fat porii. Stuff body and craw, and sew up. It will ... From Common Sense in the Household, 1871, page 96. | |
| The Cook's Own Book (1832) | Sea Cale, Boiled |
Let it liesometime in cold water, dien and it nicely, cutting off any part that may be at all green, and parting it as little as possible. Put in boiling water, with a ... From The Cook's Own Book, 1832, page 241. | |
| Rumford Complete Cook Book (1908) | Sea Foam |
2 cups brown sugar. y2 cup chopped nuts. the and a dropped in cold water forms a soft ball. From Rumford Complete Cook Book, 1908, page 230. | |
| Housekeeping in Old Virginia (1879) | Seamoss Fahina |
One tablespoonful in one quart hot water makes jelly; one tablespoonful in one quart milk makes blanc-mange. Stir fifteen minutes, and, while simmering, flavor with ... From Housekeeping in Old Virginia, 1879, page 488. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Season the |
potatoes with the salt and pepper, and add the stock. Cover, and simmer twelve minutes. Add. lemon parsley, and simmer two minutes longer. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 247. | |
| Directions for Cookery, in Its Various Branches (1837) | Season the whole with a |
cayenne pepper. Set it in an oven, and bake it. In cooking tomatas, take care not to have them too liquid. From Directions for Cookery, in Its Various Branches, 1837, page 202. | |
| Rumford Complete Cook Book (1908) | Season to |
taste, and cook very slowly for two hours. Cut of convenient size for Remove some of the fat and put the meat a the water which should be almost at the point; add the ... From Rumford Complete Cook Book, 1908, page 44. | |
| Boston School Kitchen Text-Book (1887) | Season with |
salt and, if desired, with butter and pepper, but it is much nicer with only From Boston School Kitchen Text-Book, 1887, page 150. | |
| The Southern Cookbook (1912) | Season with |
Jamaica pepper in fine powder, a clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bay leaves. Put half vinegar and half beer, enough to ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 31. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from April to July |
1446.— ASPARAGUS, FRENCH STYLE. (Fr.— Asperges a la Bonne Femme.) Ingredients. — i bundle or 100 heads of asparagus, i pint of milk (or equal quantities of milk and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from April to September |
s (Fr. fstttrseom) was highly esteemed by the Roman*, and in the time of the Emperor Sevenis it was regarded as one of the most important delicacies of the table. Its ... From Mrs. Beeton's Book of Household Management, 1861, page 455. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to February |
1488.— CELERY WITH CREAM. (Fr.— Celeri a la Ingredients. — 2 or 3 heads of celery, i \ pints of milk, 2 tablespoonfuls of cream, i teaspoonful of lemon-jim e, i \ ozs. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to February |
1490.— CELERY, RAGOUT OF. (Fr.— Celeri en Ragout.) Ingredients. — 2 or 3 heads of celery, i pint of white stock, \ a pint of milk, 2 tablespoonfuls of cream, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to March |
578.— PIKE, STEWED. (Fr— Brochet en compote.) Ingredients. — i small pike, slices of bacon, i oz. of butter, £ a pint of stock or water, i glass of sherry, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 422. | |
| The Southern Cookbook (1912) | Second Way |
a leg of a hog that is fat and well fed; hang as To it, if large, put in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. | |
| The Cook's Own Book (1832) | See Almonds |
cut, nnd take the stones from your fruit, anil |xit them on the fire in a little water, and when they rixe tliey are muTicieiiily done, and may be taken out, cooled, and ... From The Cook's Own Book, 1832, page 305. | |
| Mrs. Beeton's Book of Household Management (1861) | See Chapter XL!! in Cookery." |
1545.— ONIONS, ROASTED. (Fr.-Oignons rotis.) Ingredients. — Onions, cither red or yell Method. — Top and tail the onions, but do not skin them. Put them into a saucepan ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | See Irish Stew |
ICE. Sorbetieres or moulds for cream or fniit-ices, are made of two sorts of materials, Mock-tin and |>ewter; of these, the is the l>est, the substance to be iced ... From The Cook's Own Book, 1832, page 143. | |
| The Picayune Creole Cook Book (1901) | See Recipe Royal Icing |
If you cannot procure the Pistachio Kernels use Peanuts, which are called “Pistaches” by the Creoles. Scald, skin, wash and dry the pistachios or peanuts. Pound them ... From The Picayune Creole Cook Book, 1901, page 314. | |
| The Cook's Own Book (1832) | see Souffle |
it for an hour in a it as soon as possible after taking it from the it with powder-sugar. six cut tlicin put them into a matrass with three-quarters of a pound of sugar ... From The Cook's Own Book, 1832, page 304. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Seed and |
the the soda in a tablespoonful of boiling water, add it to the molasses; the cream, sugar and flour; beat thoroughly, add the spices and the raisins well Bake in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 500. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Seed Cakes |
Two pounds of flour, one pound of sugar, fourteen ounces of butter, one tablespoonful of caraway seed, half a pint of milk, two tablespoonsfal of saleratus: rub the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 276. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Seed Cakes |
Three-fourths of a pint of sugar, one a quart and half a pint of flour, one of saleratus. bake quickly. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 333. | |
| Fifty-Two Sunday Dinners (1913) | Seed Cakes |
24 cup Cottolene. 1 teaspoon salt. 2 cups sugar. Flour. 2 eggs well beaten. 1}4 tablespoons caraway 1 teaspoon soda. seeds. 1 cup buttermilk. ° Raisins. Process: Cream ... From Fifty-Two Sunday Dinners, 1913, page 181. | |
| Mrs. Hale's New Cook Book (1857) | Seed Cakes .—Beat |
to a cream, adding, gradually, quarter of pound of sifted sugar, beating both together. Have ready the yolks of 18 eggs, and the whites of 10, beaten separately; mix in ... From Mrs. Hale's New Cook Book, 1857, page 399. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Seed the |
; wash, pick and dry the; mix the fruit and flour them well, the batter, and bake in a very slow oven two hours. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 497. | |
| The Cook's Own Book (1832) | Seeds, Sugared |
These are done in as sugared The seeds most generally used for purpose are anise, cummin, and fennel. The l>est method of proceeding is as follows: place a small ... From The Cook's Own Book, 1832, page 340. | |
| The White House Cook Book (1887) | Seidlitz Powders |
FOLD in a white paper a mixture of one drachm of Rochelle salts and twenty-five grains of carbonate of soda, in a blue paper twenty grains of tartaric acid. They should ... From The White House Cook Book, 1887, page 511. | |
| Directions for Cookery, in Its Various Branches (1837) | Seidlitz Powders.—fold M |
a one drachm of Rochelle salts. In a blue a of twenty grains of tartaric acid, and twenty-five grains of carbonate of soda. all be pulverized very Put the contents of ... From Directions for Cookery, in Its Various Branches, 1837, page 415. | |
| Foods That Will Win the War and How to Cook Them (1918) | Selection of Tougher Cuts and Their Uses |
Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top ... From Foods That Will Win the War and How to Cook Them, 1918, page 42. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Self-digesters |
Two pounds and a half of unbolted flour, half a pound of butter, one tablespoonful of ginger, one teaspoonful of allspice and cloves mixed, one tablespoonful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 214. | |
| Common Sense in the Household (1871) | Self-working |
2 ounces liops. 4 quarts cold water. I" lb. white sugar. " Tie the hops in a coarse muslin bag, and boil one houT in four quarts of water. Let it cool to lukewarmness ... From Common Sense in the Household, 1871, page 274. | |
| Mrs. Hale's New Cook Book (1857) | Semolina—Is |
of the same material, but made grams, which more easily thicken into which it is: it can also be made into an excellent pudding with eggs and milk, using it instead of ... From Mrs. Hale's New Cook Book, 1857, page 287. | |
| Mrs. Owen's Illinois Cook Book (1871) | Separate the |
yelks from the whites, and keep each yelk by itself. to a froth; add to them a little salt, pepper, and thick cream. Pour this into a well buttered, deep dish, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 123. | |
| Common Sense in the Household (1871) | Serve with |
it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar. From Common Sense in the Household, 1871, page 436. | |
| Presbyterian Cook Book (1873) | Serve with |
it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar. From Presbyterian Cook Book, 1873, page 82. | |
| The Kansas Home Cook-Book (1874) | Serve with |
boiled, rice. Never add salt until you take it up. It should be made in a porcelain kettle. From The Kansas Home Cook-Book, 1874, page 51. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Serve with |
Maitre d'Hotel Butter. Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 290. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Serve with Boston |
They may be baked in an ordinary iron baking-pan, but in case they should be covered with pan or watched, and baked only two Bring them to the table in the pan in which they were baked. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 160. | |
| The Cook's Own Book (1832) | Set a |
l.oi,'e saucepan of clean xxatcr on theiire; it tails take oft' the tatter at die lop, tlie fowls out one by one, throw that saucepan of minute, whip it out, and dry it ... From The Cook's Own Book, 1832, page 65. | |
| The Appledore Cook Book (1872) | Set in |
a cool place where it will not sour.) In the morning mix it the sugar, molasses, suet, salt, spice, btandy, and fruit. Boil or steam five hours. Serve with a rich wine From The Appledore Cook Book, 1872, page 146. | |
| Directions for Cookery, in Its Various Branches (1837) | Set the |
gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping the directly under it. When the gridiron is quite hot, rub the bars ... From Directions for Cookery, in Its Various Branches, 1837, page 77. | |
| Presbyterian Cook Book (1873) | Set the |
cans in a kettle of cold water and bring it to a boil; let the corn boil two and a half hours in this sized cans (larger, cans will require more time). When done pour ... From Presbyterian Cook Book, 1873, page 148. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Set the |
in a pan of hot water and until the to thicken like soft custard. Have ready the whites of the eggs, beaten to a stiff froth; and the moment the is taken from the fire, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 289. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Set the |
jar, the peaches in it, in a kettle on the fire and fill the kettle (not the jar) cold water. take one teacupful of syrnp to one teacupful of brandy and pour it on the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 50. | |
| Manual for Army Cooks (1896) | Set the |
bottle in a pot of cold water; heat it very gradually to a boil. Boil gently for three or four hours or until the meat is colorless. If it comes to a bdil too quickly ... From Manual for Army Cooks, 1896, page 70. | |
| The House Servant's Directory (1827) | Setting Out the Sideboard |
In setting out your sideboard, you must study neatness, convenience, and; as you think that ladies and gentlemen that have splendid and cosily articles, wish to have ... From The House Servant's Directory, 1827, page 56. | |
| Boston School Kitchen Text-Book (1887) | Sew and |
bake, or steam it, in milk enough to baste it. Cut off a square piece from the thicker end remaining, and strip off the skin; remove the flesh from the bone, and keep it ... From Boston School Kitchen Text-Book, 1887, page 230. | |
| Foods That Will Win the War and How to Cook Them (1918) | Shake the |
water from the crisp portions and store in a paper bag in a cold refrigerator. Lemons when cut often grow moldy before they are used. When lemons are spoiling, squeeze ... From Foods That Will Win the War and How to Cook Them, 1918, page 96. | |
| Mrs. Hale's New Cook Book (1857) | Shalots or |
Oreen Onions are sometimes served aiid m the same way. Dressed Cvcumbers.—P&r& and slice them very thin, strew a little fine salt over them, and when they have stood a ... From Mrs. Hale's New Cook Book, 1857, page 286. | |
| The Kansas Home Cook-Book (1874) | Shanklin, Lawrence |
Three cups sugar, four cups flour, ten eggs, six teaspoons rose the and eggs together. From The Kansas Home Cook-Book, 1874, page 146. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Shape with a |
lady-finger cutter, first dipped in flour, place in a buttered pan, again let rise, and bake in a moderate Brush over with melted butter and return to oven to glaze. n8 of From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. | |
| Common Sense in the Household (1871) | Shave with |
a small knife into thin slips. Put them into a slow oven until they are very slightly colored. Meanwhile, melt the without adding water—in a porcelain the fii'e, ... From Common Sense in the Household, 1871, page 349. | |
| The White House Cook Book (1887) | Shaving Compound |
HALF a pound of plain, white soap, dissolved in a small quantity of alcohol, as little as can be used; add a tablespoonf ul of pulverized borax. Shave the soap and put ... From The White House Cook Book, 1887, page 625. | |
| The Cook's Own Book (1832) | Sheep's Mince |
the heart and lights very clean; tail them alxiiit mince them finely; mix a piece of butter with Hour, brown it in a stewpan, and add some of the liquor the heart and ... From The Cook's Own Book, 1832, page 242. | |
| The Cook's Own Book (1832) | Sheep's Tongues |
Take half a dozen sheep's tongues, and having properly prepared them, lard them with small lardons, tie them to a skewer, wrap a buttered paper round, and fasten them on ... From The Cook's Own Book, 1832, page 242. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shell the |
chestnuts, take off the brown skin, put them in a saucepan, cover with boiling water, and twenty minutes, then press them through a colander. Shell, blanch and pound the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 424. | |
| The Southern Cookbook (1912) | Shell, and |
put them in a kettle of water when it boils; give them two or three warms only, and pour them into a colander. When the water drains off, turn them on a dresser covered ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 182. | |
| The Cook's Own Book (1832) | Sherry-, or a |
pint and a lialf of Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of white starch, or line lie. in-; mix, dissolve, and boil all ... From The Cook's Own Book, 1832, page 97. | |
| Housekeeping in Old Virginia (1879) | Shoat Jowl |
The upper half of the head is what is generally used for what is called " The Pig's-head Stew." Another nice dish maybe made of the under jaw or jowl by parboiling until ... From Housekeeping in Old Virginia, 1879, page 141. | |
| Housekeeping in Old Virginia (1879) | Shoat's Head, to Stew |
Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop ... From Housekeeping in Old Virginia, 1879, page 143. | |
| Housekeeping in Old Virginia (1879) | Shoe Blacking |
Ivory black, twelve ounces; molasses, four ounces; spermoil, one ounce; oil of vitriol, by weight, two drachms; vinegar, one pint. Mix the black, molasses, and oil, and ... From Housekeeping in Old Virginia, 1879, page 518. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Short Cakes |
OxE pound and a quarter of flour, half a pound; cut up the in the flour salt, and mix the whole a dough with;; bake them a light brown on both open and butter while hot. From Mrs. Porter's New Southern Cookery Book, 1871, page 198. | |
| The Dixie Cook-Book (1883) | Short Paste |
Take one pound sifted flour, place it in a bowl, add to it half a pound good butter. Break the butter up very fine in the flour, adding a little salt (according to the ... From The Dixie Cook-Book, 1883, page 375. | |
| The Virginia House-Wife (1824) | Shote’s Head |
Take out the brains and boil the head,till quite tender, cut the heart and liver from the harslet, and boil the feet with the head; cut all the meat from the head in ... From The Virginia House-Wife, 1824, page 80. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Should the |
custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety. From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Shrewsbury Cakes |
Take quarter of a pound of butter well worked; mix it with one pound of brown sugar, one egg beaten, as much as will make it it, then cut with a tin mould, and bake the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 268. | |
| The International Cook Book (1906) | Shrewsbury Cakes |
1476. EGGS COCOTTE, SHINKLE Finely chop three Spanish sweet peppers, place in a frying pan with a teaspoon melted butter, season with a saltspoon salt, and gently fry ... From The International Cook Book, 1906, page 453. | |
| The Cook's Own Book (1832) | Si'ickd |
four drachms of grated nutmeg, the same of cloves, two of whin- |>rppiT, two of allspice, two of two of bay-leaf, two of basil, and two of tin me (ilii-stlatlcr should ... From The Cook's Own Book, 1832, page 227. | |
| The Kansas Home Cook-Book (1874) | Sidney Smith |
Four tumblers flour, three-fourths tumbler butter, two and a half of white powdered sugar, one of milk, three eggs, one lemon, half teasoda; put the juice in the last thing before baking. From The Kansas Home Cook-Book, 1874, page 134. | |
| The New England Cook Book (1905) | Sift a |
of of quarter cupful of rice flour, and add them to the batter, first beating into it a quarter teaspoonful of soda dissolved in hot From The New England Cook Book, 1905, page 176. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Sift the |
flonr into a pan, and pour the milk and butter into it. eggs, and pour them in also. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. | |
| Directions for Cookery, in Its Various Branches (1837) | Sift the |
flour into a deep pan, and then sift on a plate some additional to use for sprinkling and rolling. the through two cold waters; squeezing out all the salt, and whatever ... From Directions for Cookery, in Its Various Branches, 1837, page 278. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sift the |
flour, measure, and put into a large mixing-bowl; add the salt and sugar; then place the butter in the centre of the flour, and with a sharp knife cut it quickly into ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 387. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sift the |
flour, beat the whites of the to a stiff froth, and the butter and sugar alternately the flour and the whites of the eggs, a little at a time. Beat the whole as hard as ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 504. | |
| Rumford Complete Cook Book (1908) | Sift the |
flour and salt and mix to a batter with the egg and the corn the batter and drop by spoonfuls into a frying-pan containing a hot When one side is brown turn and cook the From Rumford Complete Cook Book, 1908, page 90. | |
| Rumford Complete Cook Book (1908) | Sift the |
flour and baking powder twice, add the liquid mixture to them and beat well. Bake about forty-five minutes in a moderate oven. From Rumford Complete Cook Book, 1908, page 158. | |
| Reliable Recipes (c. 1910s-1920s) | Sign Your Name Here |
B AKING POWDER is not a food, but it is a preparer of food. A great many people, through misleading advertisements, have been led to believe that they eat Baking Powder, ... From Reliable Recipes, c. 1910s-1920s, page 3. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Silk and Woolen Shawls |
Pare and grate jaw potatoes, put a pint of it in two quarts of clear water. ' Let it stand for five hours, then strain the water and rub through as much of the potatoe ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 123. | |
| The House Servant's Directory (1827) | Silk or Worsted, &c |
Take one pint of rain or other soft water, dissolve in it half an ounce of oxalic, citric, or tartaracid; the half ounce be sufficient to mix the pint strong enough, ... From The House Servant's Directory, 1827, page 116. | |
| Presbyterian Cook Book (1873) | Silvee Polish |
ounces of paris white, with one pint of hot water; put it over the fire, and let come to a boil; when cool, add one ounce of amonia. From Presbyterian Cook Book, 1873, page 174. | |
| Housekeeping in Old Virginia (1879) | Silver Cahe |
Onecup sugar. ^ cup of milk. ^ teaspoon of cream tartar, and half as much soda. Beat the butter and eggs to a cream, then add the milk and flour with the soda and cream ... From Housekeeping in Old Virginia, 1879, page 318. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Silver Parfait |
1 pint cream Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 326. | |
| Simple Italian Cookery (1912) | Simmer for |
five minutes, and if the rice has not absorbed all the milk, it again. Put the around a dish, smooth it wall, wash it over with the yolk of a beaten egg, and put it into ... From Simple Italian Cookery, 1912, page 28. | |
| Directions for Cookery, in Its Various Branches (1837) | Simmer the |
gooseberry pulp a gentle the beaten eggs it. to a boil, take it off immediately, stir it very hard, and set it up cold in glasses or custard cups, grating some nutmeg ... From Directions for Cookery, in Its Various Branches, 1837, page 318. | |
| Mrs. Hale's New Cook Book (1857) | Simmer the |
fruit for 2 hours after scattering a few bits of alum amongst it. the melon rind on a dish to the using a pint of water to a pound and a half of sugar, and mix with it ... From Mrs. Hale's New Cook Book, 1857, page 372. | |
| Common Sense in the Household (1871) | Simmer the |
half an hour; then boil until it is a smooth paste, and the water is reduced one-half. through double tarlatan, sweeten, and give to the child. This is an admirable ... From Common Sense in the Household, 1871, page 525. | |
| The Kansas Home Cook-Book (1874) | Simpson, Lawrence |
of three sugar, beaten then add one stewed and well mashed apples, and beat all stiff enough to alone. Fill a deep dish with boiled soft custard, and pile the float on top. From The Kansas Home Cook-Book, 1874, page 228. | |
| The Kansas Home Cook-Book (1874) | Simpson, Lawrence |
thirds cup Boil without ring until it hardens by trying in water. Butter pans, and when nearly pull it the same as candy, adding a few drops of lemon extract. From The Kansas Home Cook-Book, 1874, page 248. | |
| The International Cook Book (1906) | Sirloin Steaks |
Hashed Saute'e Potatoes (50) 635. FRIED EGGS WITH TOMATOES Plunge three good-sized, sound red tomatoes in boiling water for half minute, lift them up, skin nicely, slice ... From The International Cook Book, 1906, page 195. | |
| The Cook's Own Book (1832) | Sirup, Clarified |
Break into bits (avoirdupois) of double-refined lump sugar, and put it into a clean stcwpan is tinned), with a pint of cold spring water; when the sugar is set it over a ... From The Cook's Own Book, 1832, page 243. | |
| The New England Cook Book (1905) | Sirup.—One |
of blackberry one pound of sugar, one-half ounce of nutmeg, one-half ounce of cinnamon, one-fourth of an ounce of cloves, one-fourth of an ounce of allspice. wm She is ... From The New England Cook Book, 1905, page 324. | |
| Camp Cookery (1910) | Size, nested. In "Armorsteel." In"Aluminol." |
Two persons 9^^ x 8% in. 6% lbs. $4.00 6% lbs. $9.85 Four persons xlliiin. 12 lbs. 6.25 10"% lbs. 16.60 Six persons x 12^8 in. 17 1/2 lbs. 8.50 17 14 lbs. 26.50 From Camp Cookery, 1910, page 44. | |
| The Kansas Home Cook-Book (1874) | Skeleton Leaves |
Boil the leaves in equal parts of rain water and soft soap until you can separate the pulp from the skin; take them out into clear water; lay the leaf to be cleaned on ... From The Kansas Home Cook-Book, 1874, page 305. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Skewer the |
meat into a proper shape, and secure its form by tying it round with tape. Put it a ME.S. poeter's xew cook-book. tin oyen or bake-pan. and pour over it a pint of port ... From Mrs. Porter's New Southern Cookery Book, 1871, page 83. | |
| The New England Cook Book (1905) | Skim and |
try by dropping a into cold water to see if brittle or it is brittle, remove from the fire, and stir in the nuts. Drop on wet plates, free from grease. The white of &'g^ ... From The New England Cook Book, 1905, page 307. | |
| Bohemian-American Cook Book (1915) | Skim the |
foam arises, clear add two or three a a bay leaf, six whole allspice, four whole cloves, a sliced onion and a tablespoon of butter. Cover and simmer. tender, add a cup ... From Bohemian-American Cook Book, 1915, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Skin the |
frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Bohemian-American Cook Book (1915) | Sl'opovG |
ízky. Dust the chops with salt and pepper, and if you like, rub with a bit of mashed garlic, and fry quickly in hot They should be done in ten or twelve minutes. 227. BREADED MUTTON From Bohemian-American Cook Book, 1915, page 83. | |
| Housekeeping in Old Virginia (1879) | SLge.—Mrs. C. C. Mcl\ |
A2?ple Toddy, -^ One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one ... From Housekeeping in Old Virginia, 1879, page 477. | |
| Common Sense in the Household (1871) | Slice a |
tolerably large onion and fry brown in a tablespoonful of Stir into the frying-pan five tablespoonfuls of boil Jig water, and thicken Avith two teaspoonfuls of browned ... From Common Sense in the Household, 1871, page 173. | |
| Mrs. Hale's New Cook Book (1857) | Slice and fry, of a |
light brown in butter, 2 lbs. of the leg of beef, and 2. lbs. of veal, and 5 onions cut small, and 2 oz. of green sage. Add these to the liquor in which the head was the ... From Mrs. Hale's New Cook Book, 1857, page 56. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Parsley Sprigs to |
Clean the Papabotte well, removing the entrails, and be Particularly careful to throw away the gizzard. Rub the birds with salt and pepper and then with melted butter. ... From The Picayune Creole Cook Book, 1901, page 148. | |
| Fifty-Two Sunday Dinners (1913) | Sliced Peaches |
Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon ... From Fifty-Two Sunday Dinners, 1913, page 124. | |
| Mrs. Hale's New Cook Book (1857) | Slufing for Turkeys, Fowls, and |
Veal.—Chop, finely, half a pound of suet; and with it mix quantity of breadcrumbs, a of chopped a teaspuonful of thyme and marjoram, mixed, one-eighth of a nutni(!g, ... From Mrs. Hale's New Cook Book, 1857, page 203. | |
| The Southern Cookbook (1912) | Small Almond Puddings |
Pound eight ounces of almonds, and a few bitter, with a; mix with four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 58. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Small Birds, Roasted |
Clean, by washing water after been drawn. Cut of salt pork very thin, and small skewers, fasten a around each bird. Run a long skewer through the necks of six or eight, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Small Cucumber |
Wash and wipe one hundred small cucumbers and in brine, strong enough to bear an egg; let stand twenty-four hours. take them out, wipe, in jars, and cover with hot ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 544. | |
| The Southern Cookbook (1912) | Small Dishes for Supper, etc |
Boil eggs hard, cut them in half, take out the yolks, set the whites on a dish, and fill with the following ingredients; or put a saucer upside down on a plate, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. | |
| The Italian Cook Book (1919) | Small or |
middle-sized egg-plants are to be preferred, as the big ones have sometimes a slightly bitter Remove the skin, cut into cubes, salt and leave them in a plate for a few ... From The Italian Cook Book: The Art of Eating Well, 1919, page 79. | |
| Recipes for Sea Food (c. 1910s) | Smoked Haddies |
ifi Cream: Tear haddies strips; wash clean and place in basin with quart of water; let it simmer half an hour, then pour off water and add one pint of fresh milk. When ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 90. | |
| The Creole Cookery Book (1885) | Snow Balls |
One Ib. of butter, 1 of flour, 1 of sugar, 10 eggs, 2 teaspoonfuls of mace, 2 of nutmeg, 1 large wineglass of brandy, 1 of wine, 1 lb. of citron, 1 1b. of almonds, ... From The Creole Cookery Book, 1885, page 149. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Snow Balls |
Beat the whites of four eggs. Mix one cup of cream, two tablespoons of sugar, a teaspoon of baking powder and flour to make a batter, and add the whites of the eggs. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 38. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Snow Cbeam.—a Very Simple Dish |
No sweet dish is more agreeable or easily made for small balls or parties than the following snow If the recipe is closely followed, any family may enjoy it at a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 374. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Snow Cusrarp |
Half a package of Coxe’s gelatine, three eggs, two cups of sugar, juice of one lemon; soak -the gelatine one hour in a tea-cup of cold water, add one pint boiling water, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 95. | |
| The Dixie Cook-Book (1883) | Snow Cusrarp |
Half a package of Coxe’s gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint boiling water, ... From The Dixie Cook-Book, 1883, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Snow FLake |
One package gelatine, pint cold water, quart boiling water, pint wine, three lemons, three pounds sugar, half a small bottle vanilla; put this away until cold; take the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 96. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Snow Frake |
One package gelatine, pint cold water, quart boiling water, pint wine, three lemons, three pounds sugar, half small bottle vanilla; put this away until ould; take the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 92. | |
| The National Cookery Book (1876) | Snow Pupprn |
Put half L package OF gelatin al l ) ad water ind let it stand for one F en add o b I half a pint o strain all into dish and s of two eggs te stiff froth Pour it into 1 ... From The National Cookery Book, 1876, page 230. | |
| The White House Cook Book (1887) | Snow Pyramid |
BEAT to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again. Fill half full of cream as many saucers as you ... From The White House Cook Book, 1887, page 405. | |
| The Cook's Own Book (1832) | Soak a |
ham tour or live hour.-; \\a.-h:tnd MTa|ie it; rut kniK-kle. and it for hall" an hour; it up and (rim neatly; tr.ke off the rind and put it oval.-ie pan, uiih a ... From The Cook's Own Book, 1832, page 189. | |
| Common Sense in the Household (1871) | Soak the |
gelatine an hour in the milk; put on the fira and stir well as it warms. the yolks very light with the sugar, add to the scalding milk, and heat to boiling point, ... From Common Sense in the Household, 1871, page 428. | |
| The Kansas Home Cook-Book (1874) | Soak the |
in a little water. In the morning add one cup of molasses, let it simmer a; chop apples small, they cannot be told from citron; make as stiff as pound From The Kansas Home Cook-Book, 1874, page 133. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soak the |
two in the Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. gelatine, and immediately into a tin basin. Rub as much as possible through the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 293. | |
| Rumford Complete Cook Book (1908) | Soak the |
in the the yolks of the eggs and milk (or milk and cream) in a double till they coat the back of the spoon; add the sugar and soaked gelatine. Let the mixture become ... From Rumford Complete Cook Book, 1908, page 119. | |
| Rumford Complete Cook Book (1908) | Soak the |
gelatine for ten minutes in the quarter cup of cold water, then heat it to the boiling point and add to the peaches. Whip the cream stiffly and add to the fruit pulp ... From Rumford Complete Cook Book, 1908, page 120. | |
| Larkin Housewives' Cook Book (1915) | Soak the |
• gelatine in one-half cup cold water. Dissolve by standing in a pan of hot water. Thoroughly mix all ingredients and when partly frozen add the stiffly-beaten white of egg. From Larkin Housewives' Cook Book, 1915, page 98. | |
| Aunt Sammy's Radio Recipes (1927) | Soak the |
watermelon in the limewater, made by stirring the lime into the 2 quarts of water, and let it stand for 3H houi-s. At the end of that time, let the rind stand in fresh ... From Aunt Sammy's Radio Recipes, 1927, page 83. | |
| The Picayune Creole Cook Book (1901) | Soak the Codfish overnight, and |
then let it boil about forty minutes. Then take off, scald again and drain, and again scald and drain, allowing it to stand each time about four or five minutes before ... From The Picayune Creole Cook Book, 1901, page 83. | |
| La Cuisine Creole (1885) | Soap Boiling, Etc |
House cleaning should commence at the top of the house and work downwards. In this case it may be undertaken by spells, with intervening rests. After the floors are ... From La Cuisine Creole, 1885, page 265. | |
| The White House Cook Book (1887) | Soap for Washing Without Rubbing |
A SOAP to clean clothes without rubbing: Take two pounds of sal soda, two pounds of common bar soap and ten quarts of water. Cut the soap in thin slices and boil ... From The White House Cook Book, 1887, page 605. | |
| Housekeeping in Old Virginia (1879) | Soap to Remove Grease from Cloth |
Detersive soap, three pounds; alcohol, two pints; oxalic acid, half an ounce; essential oil to flavor. First bring the alcohol to a boil, then gradually add the soap ... From Housekeeping in Old Virginia, 1879, page 513. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soda ^^atbr Powders |
Take one ounce of tartaric acid, one and a half ounces of carbonate of soda; divide it into sixteen portions, wrap up the acid in white paper and the soda in blue; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 391. | |
| Housekeeping in Old Virginia (1879) | Soda Mint |
Bicarb, soda (Eng.), one drachm; pure water, three ounces * spearmint water, four ounces; glycerine, one ounce; ar. spts. ammonia, thirty-two drops. Mix and filter. ... From Housekeeping in Old Virginia, 1879, page 492. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soda Water |
Dissolve one ounce of the carbonate of soda in one gallon of water; put it bottles, in the quantity of a tumblerful or half a pint to each; having the cork ready, drop ... From Mrs. Porter's New Southern Cookery Book, 1871, page 391. | |
| Camp Cookery (1910) | Soda.—Take |
the of wood ashes, same quantity as you would use of soda, and mix dry the It makes the same as soda, and you can't tell the difference. The best ashes are those of ... From Camp Cookery, 1910, page 130. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soft Custards |
Boil a quart of milk or cream, and beat up eight eggs with half a pound of sugar. ‘I'urn the milk on the eggs boiling hot, stirring the eggs all the time, and flavor it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 122. | |
| Housekeeping in Old Virginia (1879) | Soft Gingeebread |
1 teacup butter. ^ teacup ginger. 1 teacup molasses. 3 teacups sifted flour. 1 large tablespoonful of ginger. 1 small teaspoonful of soda, dissolved in ^ teacup of sour cream. — Mrs. MqG, From Housekeeping in Old Virginia, 1879, page 358. | |
| Mary Elizabeth's War Time Recipes (1918) | Soft Maple Scotch |
24 Ibs. crushed maple sugar 1 pint water Stir until the sugar is dissolved; then put in thermometer and cook to 256 degrees. Add one-fourth pound of butter; mix in ... From Mary Elizabeth's War Time Recipes, 1918, page 35. | |
| The Virginia House-Wife (1824) | Soft Pomatum |
Get nice sweet lard that has no salt in it, put in any agreeable perfume, beat it to a cream, and put it in small pots. From The Virginia House-Wife, 1824, page 238. | |
| Common Sense in the Household (1871) | Soft Soap |
10 lbs. grease. 6 " soda (wasbing), 8 gallons bot water. Let it stand for several days until tbe grease is eaten up. If too tbick, add more water. Stir every day. If ... From Common Sense in the Household, 1871, page 540. | |
| Gulf City Cook Book (1878) | Soft Soap |
To one pound of concentrated lye add three gallons of soft Let it stand ten or twelve hours; then boil a few Add thx-ee pounds of clear grease; the mass is transparent, ... From Gulf City Cook Book, 1878, page 296. | |
| Gulf City Cook Book (1878) | Soften with |
water, and put in a frying-pan, with a table-spoonful of lard to brown, mixing in the eggs, butter, and seasoning. brown, stuff the pig and sew up the opening. From Gulf City Cook Book, 1878, page 39. | |
| Directions for Cookery, in Its Various Branches (1837) | Some of |
it may be taken warm at once, and the remainder kept at hand for occasional use. It is the preparation absurdly called by the common people a stewed quaker. Half a pint ... From Directions for Cookery, in Its Various Branches, 1837, page 414. | |
| Ryzon Baking Book (1916) | Somerville, Mass |
yi cupful {% pound) butter. iK level cupfuls (J^ pound) sugar. yi (l pt.) blueberries or huckleberries. add eggs well beaten, and milk. Sift flour twice with Ryzon and ... From Ryzon Baking Book, 1916, page 54. | |
| Boston School Kitchen Text-Book (1887) | Soon the |
gas disappears and the liquid is still, and is neither acid nor alkaline, because the soda and cream of tartar have neutralized each other. But if there had been too ... From Boston School Kitchen Text-Book, 1887, page 153. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sopa Biscurr |
Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white ... From Buckeye Cookery and Practical Housekeeping, 1877, page 28. | |
| The Dixie Cook-Book (1883) | Sopa Buscorr |
Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking powder), ne of salt, and one tablespoon white ... From The Dixie Cook-Book, 1883, page 42. | |
| The White House Cook Book (1887) | Sore Throat |
EVERYBODY has a cure for this trouble, but simple remedies appear to be most effectual. Salt and water is used by many as a gargle, but a little alum and honey dissolved ... From The White House Cook Book, 1887, page 571. | |
| The House Servant's Directory (1827) | Sorts of Flowers |
Heat in a pan half a pint of water, then put into it sugar to the quantity of flowers; boil, skim, and thicken it to a proper consistency done, put it into a glazed pot ... From The House Servant's Directory, 1827, page 105. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | SoufEle Glace |
1 tablespoon grated lemon rind \ cup wine Mix yolks of eggs, lemon juice, rind, sugar and until thick. Cool; add beaten whites and cream beaten until stiff. Add wine, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 328. | |
| The New England Cook Book (1905) | Souffle. — Separate |
six eggs, beat the whites to a very stiff froth; beat and add the yolks of three, three of powdered the grated of a lemon, a of lemon Mix quickly and turn into a baking ... From The New England Cook Book, 1905, page 154. | |
| The Cook's Own Book (1832) | Soufflej, Apple |
Prepare apples as for baking in a pudding, put them deep dish, and lav upon the top, about an inch and a half thick, in new to, a stift" froth the whiles gf two or three ... From The Cook's Own Book, 1832, page 246. | |
| The Boston Cooking-School Cook Book (1896) | SouiII§ au Rhum |
Yolks 2 eggs 1 tablespoon rum ^ cup powdered sugar Whites 4 eggs Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten ... From The Boston Cooking-School Cook Book, 1896, page 444. | |
| La Cuisine Creole (1885) | Soupe La Beine |
Boil two chickens in water with thyme, sweet-bay and parsley. When cooked (not to pieces), take them out of the water, cut up the breasts in small pieces the size of ... From La Cuisine Creole, 1885, page 258. | |
| The New England Cook Book (1905) | Souse.—Pigs' |
feet and ears may be soused by cleaning thoroughly, soaking in salt and water several days, and then boiling till the bones can be picked out with ease and the skin ... From The New England Cook Book, 1905, page 108. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sousep Trire |
After preparing it according to directions in ‘‘How to cut and cure meats,” place in a stone jar in layers, seasoning every layer with pepper and salt, and pour over ... From Buckeye Cookery and Practical Housekeeping, 1877, page 174. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | South Carolina |
Cream half a cupful of butter with two cupfuls Df sugar; add gradually three-quarters of a cupful of milk, then mix in slowly two cupfuls and a of two teaspoonfuls of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 13. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | South Carolina |
Cream one cupful of butter with two cupfuls of sugar; add four well-beaten eggs, half a cupful of milk and three cupfuls of flour sifted with three teaspoorifuls of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 18. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Southern Favorite |
of eieht of sugar, four ounces of flour, four ounces of ground rice and five e2:crs: put the butter to melt into a small saucepan, the flotir, rice and sugar in a basin, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 232. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SoutHern Frrep LeErrvce |
Chop lettuce and tops of two onions very fine, and add to two well-beatén eggs; put a little sweet-oil or butter in hot frying-pan, pour ‘in the well-beaten mixture, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 291. | |
| Larkin Housewives' Cook Book (1915) | Southern Golden Fleece |
With a fork break up one-half pound Larkin Full-Cream Cheese. Put into a baking dish in a warm oven. When soft, add one cup cream and a sprinkling of Larkin Cayenne ... From Larkin Housewives' Cook Book, 1915, page 57. | |
| Common Sense in the Household (1871) | Soy. »J« |
2 gallons tomatoes, green, and sliced witliout peeling 12 good-sized onions, also sliced. 2 quarts vinegar. 1 quart sugar. 2 tablespoonfuls salt. " ground mustard. " ... From Common Sense in the Household, 1871, page 488. | |
| Aunt Babette's Cook Book (1889) | Spaetzlen or Spatzen |
Sift one pound of flour into a bowl and make a hollow in the center of the flour and break into it two or three eggs, add a saltspoonful of salt and enough water or milk ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 239. | |
| Foods That Will Win the War and How to Cook Them (1918) | Spanish Casserole |
2 cups cooked rice 1 quart tomatoes » 4 to 1 lb. hamburg steak 2 tablespoons onions, chopped Add rice to tomatoes. Add seasoning and meat, browned. From Foods That Will Win the War and How to Cook Them, 1918, page 112. | |
| The Creole Cookery Book (1885) | Spanish Flummery |
One ounce of isinglass to 1 pint of water; boil it-till dissolved; beat up the yolks of 8 eggs, the juice of 2 large lemons, and the rind of 1, 3 Ib. of sugar; add all ... From The Creole Cookery Book, 1885, page 176. | |
| Larkin Housewives' Cook Book (1915) | Spanish Peppers |
Prepare six large sweet peppers. Boil one cup of Larkin Rice soft, add one-half pound chopped round steak, dice six slices of Larkin Bacon, add a little chopped parsley, ... From Larkin Housewives' Cook Book, 1915, page 37. | |
| Manual for Army Cooks (1896) | Spanish Stew |
Cold cooked meat. 1 onion. 1 tablespoonful beef dripping. 1 chile pepper. 4 ripe tomatoes. Heat dripping in a skillet. Add meat cut fine. Fry for a few minutes, then add ... From Manual for Army Cooks, 1896, page 186. | |
| Housekeeping in Old Virginia (1879) | Spare-Hihs |
Cut them into pieces of two or three ribs each; put them 120 TO COOK SPARE-EIBS AND GEISKIN OR SHORT RIBS. into a covered stewpan and boil or stew until perfectly done. ... From Housekeeping in Old Virginia, 1879, page 127. | |
| The Good Housekeeper (1841) | Spare-rib |
Should be rubbed with powdered sage mixed with salt and pepper, before it is roasted. It will require, if large and thick, two or three hours to roast it—a very thin one ... From The Good Housekeeper, 1841, page 47. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SparE-RIB Por-Ple |
Cut the spare-ribs once across and then in strips three or four inhes wide, put on in kettle with hot water enough to cover, stew util ender, season with salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 179. | |
| The New England Cook Book (1905) | Spare-rib.—Spare-rib |
should be well rubbed with salt and pepper before it is If large and it will require two or three hours to roast may be roasted in an hour. Lay the thick end to the When ... From The New England Cook Book, 1905, page 104. | |
| Bohemian-American Cook Book (1915) | Spare-ribs with Sourkraut |
žehí?'Jca se zelím. Take two pounds of spare-ribs and cut them up, so will be two or three in one ' salt and place in a kettle with water. When they have boiled half an ... From Bohemian-American Cook Book, 1915, page 58. | |
| The Kansas Home Cook-Book (1874) | Spencer, Lawrence |
four tablespoons of tapioca in water to cover it, over night. Boil a quart of and the tapioca in; the of four eggs with a cup of sugar, and the Let it thicken, but not ... From The Kansas Home Cook-Book, 1874, page 229. | |
| The Cook's Own Book (1832) | Spice for General Use |
One ounce and a half of pepper, cinnamon, nutmeg, and ginger, half an ounce each, and eight cloves; pound and mix all together in a A of each kind of spice be and kept ... From The Cook's Own Book, 1832, page 260. | |
| Housekeeping in Old Virginia (1879) | Spice Nuts |
1 pint molasses. Mix well. 1 tablespoonful allspice. Bake in small drops or cakes. — Mrs. Dr, tT, From Housekeeping in Old Virginia, 1879, page 372. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Spice Salt for Soups and Stuffings |
4 ounces of salt. 2 ourices of celery salt. 1 ounce each of white pepper and ground thyme, 1 ounce each of marjoram and summer savory. 4 ounce of sage. 1 saltspoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 56. | |
| Presbyterian Cook Book (1873) | Spiced Apples |
Eight pounds of apples, pared; four pounds of sugar; one quart of vinegar; one ounce of stick cinnamon, and one half ounce of cloves. Boil the sugar, vinegar and spices ... From Presbyterian Cook Book, 1873, page 140. | |
| Housekeeping in Old Virginia (1879) | Spiced Apples |
8 pounds apples pared. 1 quart vinegar. 1 ounce stick cinnamon. BoU the sugar, vinegar, and spices together; put in the applea "when boiling, and let them remain until ... From Housekeeping in Old Virginia, 1879, page 240. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Spiced Cherries |
Five pounds of cherries to three quarter pounds of sugar, one pint of best vinegar, quarter pound of cloves, quarter pound of allspice. Put sugar, spices and vinegar, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. | |
| The Woman Suffrage Cook Book (1886) | Spiced Crabapples |
Take five pounds apples, four pounds sugar, one pint vinegar, two tablespoonfuls cloves and two tablespoonfuls cinnamon. Core the apples and usewhole spices. Boil one hour. From The Woman Suffrage Cook Book, 1886, page 123. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spiced Currants |
Make a syrup of three pounds of sugar, one pint of vinegar, two table -spoonfuls o? cinnamon, two of clove, and half a of Add six pounds of currants, and boil half an hour. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 347. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Spiced Currants |
Five pounds fresh currants to three pounds of sugar, one pint of vinegar; wash currants and drain all water from them through sieve or cullender, add sugar and vinegar ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. | |
| The White House Cook Book (1887) | Spiced Currants |
SEVEN pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one tablespoonful of ground cinnamon, one teaspoonful of cloves. Put into a kettle and boil ... From The White House Cook Book, 1887, page 211. | |
| The Boston Cooking-School Cook Book (1896) | Spiced Currants |
7 lbs. currants 3 tablespoons cinnamon 5 lbs. brown sugar 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove stems. Put in a preserving ... From The Boston Cooking-School Cook Book, 1896, page 670. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spiced Currants |
4 pounds cuiTants 2 pounds brown sugar 2 tablespoons cinnamon 2 tablespoons clove 1 cup vinegar Remove stems and wash currants, add remaining ingredients, and boil ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 355. | |
| The Kansas Home Cook-Book (1874) | Spiced Grapes |
Two pounds to one pick grapes from stems, and put in enough for vinegar to cover; add one ounce cloves, one half fine and one half whole; put in a cloth one ounce of ... From The Kansas Home Cook-Book, 1874, page 114. | |
| The White House Cook Book (1887) | Spiced Grapes |
TAKE the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with ... From The White House Cook Book, 1887, page 212. | |
| Rumford Complete Cook Book (1908) | Spiced Grapes |
8 pounds grapes. 4 sticks cinnamon. 1 ounce whole cloves. 3 cups vinegar. 2 blades mace. Remove and set aside the skins of the grapes; cook the pulp in the vinegar with ... From Rumford Complete Cook Book, 1908, page 204. | |
| Housekeeping in Old Virginia (1879) | Spiced Peaches |
Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and ... From Housekeeping in Old Virginia, 1879, page 294. | |
| The Creole Cookery Book (1885) | Spiced Peaches |
Nine Ibs. of nice peaches, 4 lbs. of sugar, 1 pint of good vinegar; boil the peaches in water till tender, then put in vinegar and sugar, with a little whole allspice ... From The Creole Cookery Book, 1885, page 228. | |
| The Creole Cookery Book (1885) | Spiced Peaches |
Nine Ibs. of good, ripe peaches, rub with a coarse towel, and halve them; put 4 lbs. of sugar and 1 pint of vinegarin a kettle with cloves, mace and cinnamon, each 1 ... From The Creole Cookery Book, 1885, page 240. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spiced Peaches |
7 pounds of peaches i teaspoon ful of ground cloves 4 pounds of sugar 2 teaspoon fuls of allspice i pint of vinegar 2 teaspoonfuls of cinnamon y<2, ounce of ginger root ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 540. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spiced Peaches |
4 pounds peaches 3 pounds brown sugar 1 cup vinegar 1 teaspoon ginger 1 tablespoon cinnamon 1 tablespoon clove J teaspoon cayenne pepper Boil sugar and vinegar. Scald ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 355. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Spiced Plums |
Make a syrup, allowing one pound of to one of plums, and to every three pounds of sugar, a of Allow one ounce each of ground cinnamon, cloves, mace and allspice, to a peck of plums. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 347. | |
| The White House Cook Book (1887) | Spiced Plums |
SEVEN pounds of plums, one pint of cider vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the same of broken ... From The White House Cook Book, 1887, page 211. | |
| Aunt Sammy's Radio Recipes (1927) | Spiced Prunes |
1 pound large prunes. cup vinegar. 1 quart water. H teaspoon whole allspice. J4 teaspoon 3^ teaspoon whole cloves. 3 small pieces stick cinnamon. Select large prunes, ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Spiced Round |
A twenty pound round of beef. Rub into this beef, one tea-cup of salt, two tablespoonfuls of cayenne and one of black peppers, quarter pound each of ground allspice and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 61. | |
| The National Cookery Book (1876) | SPICED TonGur |
Parboil a fresh neat’s tongue and remove the skin. Then inger and carraway rub it with powdered allspice, pepper, seed, and stick it with cloves. Chop a piece of onion ... From The National Cookery Book, 1876, page 73. | |
| Gulf City Cook Book (1878) | Spiced Vinegar |
To four gallons of strong vinegar add one pound of ginger, one dozen cloves, one ounce of mace, nutmeg, pepper, allspice, and red pepper; also, a little turmeric, and of ... From Gulf City Cook Book, 1878, page 219. | |
| The White House Cook Book (1887) | Spiced Vinegar |
TAKE one quart of cider vinegar, put into it half an ounce of celery seed, one-third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three ... From The White House Cook Book, 1887, page 201. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spicep CuRRANTS |
Six pounds fruit, three of raisins, three of sugar, one pint vinegar, two table-spoons allspice, two of cinnamon, and one of cloves.—Mrs. H. B. 8. From Buckeye Cookery and Practical Housekeeping, 1877, page 237. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spicep GoosEBERRIES |
Leave the stem and blossom on ripe gooseberries, wash clean; make a syrup of three pints sugar to one of vinegar, skim, if necessary, add berries and boil down till ... From Buckeye Cookery and Practical Housekeeping, 1877, page 237. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spicep GRAPES |
Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half tea-spoon cloves; pulp grapes, boil skins until tender, cook pulps and strain through a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 237. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spicep Nutmec MELon |
Select melons not quite ripe, open, scrape out the pulp, peel, and slice; put the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and two and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 237. | |
| The Southern Cookbook (1912) | Spitchcock Eels |
a large one, leave the on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely; wipe it dry and then wet it with a beaten egg, and stew ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sponce-CakeE |
Four eggs, whites and yolks beaten separately, two tea-cups powdered sugar, half cup corn starch, two cups sifted flour, two " tea-spoons baking-powder; mix well ... From Buckeye Cookery and Practical Housekeeping, 1877, page 76. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spoon-Biscurr |
One quart sour milk or buttermilk, one tea-spoon soda, a little aalt, two tablespoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| The Dixie Cook-Book (1883) | Spoon-Biscurr |
One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake ... From The Dixie Cook-Book, 1883, page 42. | |
| The Picayune Creole Cook Book (1901) | Spoonful of Black Pepper |
1 Dessertspoonful Butter. Score the corn down the center of each row of grains, and cut it from the cob. With the knife press out all the pulp from the cob, leaving only ... From The Picayune Creole Cook Book, 1901, page 219. | |
| The Picayune Creole Cook Book (1901) | Spoonful of Lard or Butter |
This is an excellent way of preparing Red Beans for Fridays and fast days. Soak the beans in cold water over night, or at least five or six hours, and drain off the ... From The Picayune Creole Cook Book, 1901, page 208. | |
| The Cook's Own Book (1832) | Sprats, Broiled |
If you have not a sprat gridiron, gel a pi<.-ce of pointed wire as thick as packthread, and as long as your gridiron is broad; run this through the heads sprats, ... From The Cook's Own Book, 1832, page 261. | |
| The Cook's Own Book (1832) | Sprats, Stewed |
Wash and dry your sprats, and as level as you can in a Mcwpan, and ln-twcen every layer of sprats put three peppercorns, and as many grains of salt; barely cover them ... From The Cook's Own Book, 1832, page 261. | |
| The Cook's Own Book (1832) | Sprats, to Bake |
Clean them; off the heads; into a deep dish, and oner them with vine-jar and water, equal quantities of each. liquid, pit half an ounce of whole black pepper, a ... From The Cook's Own Book, 1832, page 261. | |
| The Dixie Cook-Book (1883) | Sprcep Grapes |
Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half tea-spoon cloves; pulp grapes, boil skins until tender, cook pulps and strain through a ... From The Dixie Cook-Book, 1883, page 270. | |
| Simple Italian Cookery (1912) | Spread the |
farina onto the breadboard about the height of a finger. it to cool, then cut it into squares or diamonds about two or three inches across. a baking-dish, and put in the ... From Simple Italian Cookery, 1912, page 35. | |
| The Dixie Cook-Book (1883) | Spricep VINEGAR |
Put three pounds sugar in a three gallon jar with a small mouth; mix two ounces each of mice, cloves, pepper, allspice, turmeric, celery seed, white ginger in small ... From The Dixie Cook-Book, 1883, page 274. | |
| The Picayune Creole Cook Book (1901) | Sprig Each of Mint, Thyme and Parsley |
Stew all the vegetables, except the lettuce, together, after having chopped fine, until they are perfectly soft. Then return to the fire with the chopped lettuce, butter ... From The Picayune Creole Cook Book, 1901, page 36. | |
| The Picayune Creole Cook Book (1901) | Sprig of Parsley and Thyme |
1 Irish Potato. 1 Large Tablesponful of Butter. Cut the vegetables into dice and boll until thoroughly tender in about three and a half quarts of water; this will ... From The Picayune Creole Cook Book, 1901, page 36. | |
| The Picayune Creole Cook Book (1901) | Sprig of Thyme and Parsley |
Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Rub the shreds well with salt and pepper. ... From The Picayune Creole Cook Book, 1901, page 89. | |
| The Picayune Creole Cook Book (1901) | Sprig of Thyme. Salt and Pepper |
Wash the beans and soak them over night in lukewarm water. Drain and put them in a saucepan with the cold water. Allow them to come gradually to a boil; then set them ... From The Picayune Creole Cook Book, 1901, page 36. | |
| The Picayune Creole Cook Book (1901) | Sprigs and Sliced Lemon to Garnish |
Prepare the bird by hand picking, singeing and trussing neatly, following the “Invariable Rule for Broiling Birds.” (See recipe.) Rub the bird well with salt and pepper, ... From The Picayune Creole Cook Book, 1901, page 155. | |
| Gulf City Cook Book (1878) | Sprinkle a |
little sugar in a deep earthen bowl; then put in a layer of peaches; alternate with sugar until all are closely packed, covering the top with sugar, cover tightly, and ... From Gulf City Cook Book, 1878, page 209. | |
| Directions for Cookery, in Its Various Branches (1837) | Sprinkle the |
rice ^adually into the water. it hard for twenty minutes, then take it off the fire, and pour off all the water that remains. Set the pot in the chimney corner with the ... From Directions for Cookery, in Its Various Branches, 1837, page 149. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sprinkle with |
three table spoonfuls of sugar, and let them stand one hour. Make a custard the same as for frozen cabinet pudding. No. 2. Have the peaches in a deep glass dish, and, as ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 277. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sprinkle with |
salt and pepper, and bake until the yolks are set. Serve in the dish in which they are From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. | |
| The Boston Cooking-School Cook Book (1896) | Spun Sugar |
2 lbs. sugar 2 cups boiling water ^ teaspoon cream of tartar Put ingredients in a smooth saucepan. Boil without stirlipg until syrup begins to discolor, which is 300° F. ... From The Boston Cooking-School Cook Book, 1896, page 630. | |
| Directions for Cookery, in Its Various Branches (1837) | Squashes or Cymlings |
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Peel them, cut them into ... From Directions for Cookery, in Its Various Branches, 1837, page 193. | |
| The White House Cook Book (1887) | Squashes, or Cymblings |
THE green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces ... From The White House Cook Book, 1887, page 235. | |
| The Cook's Own Book (1832) | Squeeze and |
strain the juice of eleven oranges, sweeten it well with pounded loaf sugar, stir a slow fire till the sugar be dissolved, and as it mix it with the well-beaten yolks of ... From The Cook's Own Book, 1832, page 103. | |
| Gulf City Cook Book (1878) | Squeeze and |
slice two lemons, extracting the seeds, in three gills of water, and boil till the lemons are soft or their strength is extracted. Mix this with the gelatine and sugar, ... From Gulf City Cook Book, 1878, page 258. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Squeeze the |
juice from two dozen oranges, add to this one and a quarter pound of fine sugar; stir well and freeze the same way as in ice cream, From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 58. | |
| The Southern Cookbook (1912) | Squeeze the |
boiling water on a little of the peel and cover close. Boil water and to a thin syrup, and skim it. all are cold, mix the juice, the infusion, and the syrup, with as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. | |
| The Southern Cookbook (1912) | Squeeze the |
of very good and; strained, a pint to a pound of sugar, over gentle it well, when it a china bowl, and in twenty-four hours bottle; t for use. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 119. | |
| The Cook's Own Book (1832) | Squeeze, and |
strain a pint of lemon-juice; put into a China ba.-in one pound of duiihlerelincd sugar finely |x>unded and sifted, add the lemon-juice, and be it, and cork it tightly; ... From The Cook's Own Book, 1832, page 155. | |
| The Dixie Cook-Book (1883) | SreamMep Oat-MEatL |
To one tea-cup oat-meal add one quart cold water, tea-epoon salt, put in steamer over a kettle of cold water, and steam one hour and a half after meal begins to cook. From The Dixie Cook-Book, 1883, page 52. | |
| The Dixie Cook-Book (1883) | Srewep Cory |
Cut with a sharp knife through the center of every row of grains, and cut off the outer edge; then with the back of the blade push out the yellow eye, with the rich, ... From The Dixie Cook-Book, 1883, page 332. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep TomATors |
Scald by pcuring water over them, peel, slice and cut out all defective parts; place a lump of butter in a hot skillet, put in tomatoes, season with salt and pepper, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 301. | |
| The Dixie Cook-Book (1883) | Sricep GoosEBERRIES |
Leave the stem and blossom on ripe gooseberries, wash clean; make a syrup of three pints sugar to one of vinegar, skim, if necessary, add berries and boil down till ... From The Dixie Cook-Book, 1883, page 270. | |
| The Dixie Cook-Book (1883) | Sricep Nurmec MEton |
Select melons not quite ripe, open, scrape out the pulp, peel, and slice; put the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and two and a ... From The Dixie Cook-Book, 1883, page 270. | |
| The National Cookery Book (1876) | SrmmpLe Lemon JE! |
pers 3s yp i i g } I a gi ( | ye he isinglass, add th r ingredients, mi id a glassful of ine, and ir it to cor Ir is scarcely necessary, in the year 1876, to give ... From The National Cookery Book, 1876, page 250. | |
| The Cook's Own Book (1832) | St. Cloud |
two ounces of rice-Uour through a tammy into an earthen pan, with half a pound of powder the yolks of four eggs, and a sirecn lemon grated; beat them up together for a ... From The Cook's Own Book, 1832, page 68. | |
| Dainty Desserts for Dainty People (c. 1910s) | St. Jacoue |
Cut in dices all kinds of fresh fruit in season, place in a bowl and pour over one gill of Maraschino, one-half gill of wine or cordial and some powdered sugar. From Dainty Desserts for Dainty People, c. 1910s, page 24. | |
| The Dixie Cook-Book (1883) | St. Joe, Mo |
Sweet PickLep PeacitEs.—Prepare a syrup inthe proportion of one quart best cider vinegar to three pints brown sugar; boil and skim. Peel fruit by placing in a wire ... From The Dixie Cook-Book, 1883, page 403. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | St. Valentine's |
Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. a hot, heart-shaped timbale iron, fry in deep fat until crisp and brown; take from iron and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 49. | |
| Common Sense in the Household (1871) | Stand in the |
sun twelve hours, and all night in the cellar. Stir up well occasionally during this time. Strain, and put as many fresh berries in the jar as you took out; pour the ... From Common Sense in the Household, 1871, page 495. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stand the |
dish in a warm put in it a piece of butter. Now cover the gridiron with the; as soon as browned on one turn and brown on the Put them in the heated dish, and serve at once. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 81. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stand the |
peppers upright in a tub; put a teaspoonful of salt in each one, cover with cold water and twenty-four Cut two large, heads of cabbage on a cabbage cutter, add to this ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 545. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Starch for Dark Calicoes |
Make starch as usual, and add to it one pint of perfectly clear coffee. Strain and add a tiny piece of spermaceti. The color may be set in doubtful calicoes by dipping ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 567. | |
| The Cook's Own Book (1832) | Stcar, to Clarify |
T,. thn-- |mnds of loaf sugar, all iw tlie beaten: a pint and a half of water; break the sugar small, put it.nod braes pan, and pour the water over it; let it stand sometime From The Cook's Own Book, 1832, page 263. | |
| The Boston Cooking-School Cook Book (1896) | Steam-cooked and ^ |
rolled rye and C 1 cup wheats ) Rice (steamed).. 1 cup Indian meal.. 1 cup Fine wheat break- >. fast foods l^^^'P 20 minutes (according to age of rice) 45-60 minutes 3 ... From The Boston Cooking-School Cook Book, 1896, page 125. | |
| Boston School Kitchen Text-Book (1887) | Steamed Apples |
Wipe, core, and pare the apples. Place in a steamer and cook until soft. Wash and pare the Place in the steamer and cook about 30 m., or till they are Questions on ... From Boston School Kitchen Text-Book, 1887, page 89. | |
| The White House Cook Book (1887) | Steamed Oatmeal |
To ONE teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half ... From The White House Cook Book, 1887, page 304. | |
| Camp Cookery (1910) | Steamed.—Old |
are A rough-and-ready method is shown on Potatoes, Mashed.—After boiling, mash the potatoes with a peeled stub of sapling, or a bottle, and work into them some if you ... From Camp Cookery, 1910, page 141. | |
| Presbyterian Cook Book (1873) | Steawbeeey Acid |
Twelve pounds of fruit; two quarts of water; five ounces of tartaric acid. Put the acid in the water, and, after it is dissolved, pour it over the let it remain ... From Presbyterian Cook Book, 1873, page 151. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Steawberry.—Mash |
one strawberries with a spoon; sprinkle on half a pound of fine sugar and let it stand about an hour through a fine sieve or through a cloth, and if the is not all ... From Mrs. Porter's New Southern Cookery Book, 1871, page 379. | |
| The Creole Cookery Book (1885) | Steeven Cakes |
Pick and wash 4 pint of rice; boil it very soft; then drain it and let it get cold; sift 14 pints of flour over the pan of rice, and mix in } lb. of butter that has been ... From The Creole Cookery Book, 1885, page 118. | |
| The Picayune Creole Cook Book (1901) | Stem the strawberries. Sweeten to |
taste, and slightly mash. Then set them aside. Blend the sugar and butter together until very smooth, and add the baking powder, and blend well. Add-the salt. Then add ... From The Picayune Creole Cook Book, 1901, page 282. | |
| The Boston Cooking-School Cook Book (1896) | Stevred Prunes |
Wash and pick over prunes. Put in a saucepan, cover. with cold water, and soak two hours; then cook until soft in same water. When nearly cooked, add sugar or molasses ... From The Boston Cooking-School Cook Book, 1896, page 658. | |
| Common Sense in the Household (1871) | Stew in a |
(tin or porcelain) an hour, when add and pepper to taste, a teaspoonful of white sugar, and a tablespoonful of butter. Stew gently fifteen minutes longer, and serve. ... From Common Sense in the Household, 1871, page 230. | |
| The Italian Cook Book (1919) | Stew Milanaise |
(Stufato alia milanese) Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle ... From The Italian Cook Book: The Art of Eating Well, 1919, page 122. | |
| Bohemian-American Cook Book (1915) | Stew the |
meat in this until tender and serve. 197. VEAL WITH CARAWAY SEED. Teleci maso s kmínem. Cut two pounds of veal in a saucepan, add two heaping tablespoons of butter, a ... From Bohemian-American Cook Book, 1915, page 74. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Stewed and Baked Fruits |
The simplest forms of cooking fruit are stewing and baking. Only a small amount of sugar is needed, and it - is not well to prepare a large quantity at a time, as stewed ... From Mrs. Lincoln's Boston Cook Book, 1884, page 411. | |
| The Creole Cookery Book (1885) | Stewed Apples |
To 24 lbs. of apples put 1} lbs. of coarse white sugar, which must be clarified with the whites of 3 eggs, after having put more than a quart of water to the beaten ... From The Creole Cookery Book, 1885, page 217. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stewed Apples |
Pare and core eight apples. Arrange in baking dish; cavities with apple jelly and chopped raisins. tender, basting with hot water, sugar and lemon Ten minutes before ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. | |
| Gulf City Cook Book (1878) | Stewed Brains |
Scald a set of brains, to draw off the skin and blood. Put the brains in a stew-pan, with just enough water to keep them from burning. Season with a large table-spoonful ... From Gulf City Cook Book, 1878, page 54. | |
| Manual for Army Cooks (1896) | Stewed C]nbeeries |
Pick the berries carefully; then wash them in cold water; drain. Put them into fresh cold water and soak for five or ten minutes; drain, and then put the fruit into a ... From Manual for Army Cooks, 1896, page 154. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Calf's Head |
Re:\iote the hair from a nice large calf's head; take out the brain, wash the head very clean, and soak it for a quarter of an hour. Boil until quite tender in just ... From Mrs. Porter's New Southern Cookery Book, 1871, page 104. | |
| Common Sense in the Household (1871) | Stewed Calf's-Head |
the head in several waters, and taking out the brains, set them by in a cool place. Tie the head in a floured cloth and boil it two hours in hot water slightly salted. ... From Common Sense in the Household, 1871, page 119. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Carp |
Having cut off the head, tail, and fins, season the carp with salt, pepper, and powdered mace, both inside and out. Rub the seasoning on very well, and let them lay in ... From Directions for Cookery, in Its Various Branches, 1837, page 57. | |
| The Picayune Creole Cook Book (1901) | Stewed Ceps |
Ceps Sautés 3 Ceps. 1 Onion, Minced Fine. 1 Clove. of Garlic. spoonful of Flour. Drain the Ceps from their oil; slice nicely; put a tablespoonful of butter in a ... From The Picayune Creole Cook Book, 1901, page 218. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Chestnuts |
shells from one pint of chestnuts, cover with let blanch fifteen minutes, then remove the brown skin. Put them in a saucepan, cover with boiling water, boil fifteen ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. | |
| The Picayune Creole Cook Book (1901) | Stewed Chestnuts |
Marrons Sautés 1 Pint of Chestnuts. 1 Pint of Milk. 1 Tablespoonful Flour. 1 Tablespoonful Butter. Shell the chestnuts, and then throw them into a saucepan of boiling ... From The Picayune Creole Cook Book, 1901, page 218. | |
| The White House Cook Book (1887) | Stewed Codfish. |
TAKE a thick, white piece of salt codfish, lay it in cold water for a few minutes to soften it a little, enough to render it more easily to be picked up. Shred it in ... From The White House Cook Book, 1887, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Cranberries |
Wash one of cranberries, put them in a porcelainlined kettle, add one pint of water, cover the stew ten minutes; add one pound of sugar, and stand on the back part of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 531. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Cucumbers |
Slice them thick, or halve, and divide them in two lengths; strew over some sliced onions; add salt and pepper, a little butter, and dredge in a little Simmer slowly ... From Mrs. Porter's New Southern Cookery Book, 1871, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Cucumbers |
No. 6 cucumbers YZ pint of stock or water the cucumbers, in quarters, remove the Put the a frying-pan, add to it the cut in slices, fry until brown, then add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 292. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Cucumbers |
No. 2 6 cucumbers i tablespoonful of flour ^ pint of boiling water the cucumbers, cut in the seeds, and soak them in cold water for a half-hour. put them in a saucepan, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. | |
| Manual for Army Cooks (1896) | Stewed Cucumbers |
Pare and cut the cucumbers lengthwise into slices one-quarter inch thick. Put them in cold or ice water for one hour, then drain them. Put into a pot one or more ... From Manual for Army Cooks, 1896, page 130. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Cymlings or Squashes |
After carefully selecting squashes that are not too old or beginning to harden, wash them, cut into slices, remove the seed, and stew them threequarters of an hour or ... From Mrs. Porter's New Southern Cookery Book, 1871, page 150. | |
| Manual for Army Cooks (1896) | Stewed Dried Apples |
Pick over the apples carefully; then wash them in cold water and drain. Soak them over night in sufficient cold water to cover them. Put them, with the-water in which ... From Manual for Army Cooks, 1896, page 274. | |
| Common Sense in the Household (1871) | Stewed Eels. *^ |
Inquire, before buying, where they were caught, and give so decided a preference to country eels as to refuse those fattened upon the ofial of city wharves. Kor are the ... From Common Sense in the Household, 1871, page 68. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Ega Plant |
Purple egg plants are better than the white. Put them whole into a pot with plenty of water; let them simmer out, drain, peel and mash them smooth in a deep Mix powdered ... From Mrs. Porter's New Southern Cookery Book, 1871, page 151. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stewed Figs |
Wash figs; cut in pieces; for each cup of figs add one quarter cup cold water, simmer one hour; add sugar and lemon juice if allowed. From Lowney's Cook Book, Illustrated in Colors, 1907, page 380. | |
| Common Sense in the Household (1871) | Stewed Knuckle of Yeal |
Put the meat into a pot with two quai-ts of boiling water, half a pound of salt pork or ham cut into a carrot, two onions, a bunch of parsley and one of summer ... From Common Sense in the Household, 1871, page 117. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Mussels |
; and open the mussels you have one Then put them into a hot pan and stew for five minutes; add two tablespoonfuls of butter, dust them with a tablespoonful of flour, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 76. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Ox Tails |
Two ox tails, three table-spoonfuls of butter, two of one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 172. | |
| The Appledore Cook Book (1872) | Stewed Partridges |
Place two partridges in a small kettle, and dredge with salt, pepper, half a teaspoonful of mace, half of cloves, and cover with cold water. Cover tight and simmer two hours. From The Appledore Cook Book, 1872, page 137. | |
| The Good Housekeeper (1841) | Stewed Pears |
Slice and stew a small beet root in a.pint of water; take out the beet; pare, core and quarter your pears, and stew in the same water, sweeten to your taste, and add a little. lemon peel. From The Good Housekeeper, 1841, page 92. | |
| The Jewish Manual (1846) | Stewed Pears |
Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them; with a small ... From The Jewish Manual, 1846, page 179. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Stewed Pears |
Take large honeyed pears, and peel, core and quarter them. Take two quarts of the pears, a pint _ bowl of sugar, a pint of water, and put all this into a preserving ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 146. | |
| Common Sense in the Household (1871) | Stewed Pears, »{« |
If small and ripe, cut out the blossom-end, without paring or coring; put into a saucepan, with enough water to cover them, and stew until tender; add a half cupful of ... From Common Sense in the Household, 1871, page 469. | |
| Housekeeping in Old Virginia (1879) | Stewed Prunes |
Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands. Put in a preserving kettle with one gallon boiling water. Simmer three ... From Housekeeping in Old Virginia, 1879, page 240. | |
| Boston School Kitchen Text-Book (1887) | Stewed Prunes |
Wash carefully, and if liard and dry soak h. before Put them in a granite pan and cover with closely covered, until swollen and tender. Add 1 tbsp. of sugar for pt. of ... From Boston School Kitchen Text-Book, 1887, page 165. | |
| Manual for Army Cooks (1896) | Stewed Prunes |
Wash and pick over the prunes, rejecting imperfect ones; put them to soak over night in the water (cold) they are to be cooked in, using only enough water to cover them. ... From Manual for Army Cooks, 1896, page 152. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stewed Prunes |
Wash prunes; soak over night in water to cover; cook slowly, in same water, until tender. A small amount of sugar and lemon juice may be added if desired. From Lowney's Cook Book, Illustrated in Colors, 1907, page 380. | |
| La Cuisine Creole (1885) | Stewed Prunes for Sickness |
Wash the prunes, put them in a stew pan, cover them with water, and to each pound of prunes put a cupful of clear brown sugar. Cover the stew-pan and let them boil ... From La Cuisine Creole, 1885, page 240. | |
| The Creole Cookery Book (1885) | Stewed Rabbits or Ducks |
Take 2 rabbits, put 2 or 3 onions, 1 bunch of parsley, in with them, and half boil them and cut them in pieces, as for a fricasee; take the onions, parsley and the ... From The Creole Cookery Book, 1885, page 67. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Rhubarb |
the rhubarb, and cut it into pieces about one Do not peel. To every pound of rhubarb one pound of sugar. Put the rhubarb a porcelainlined or granite kettle, cover the it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 532. | |
| Manual for Army Cooks (1896) | Stewed Rhubarb |
Wash the rhubarb and cut it into pieces one inch long. Do not peel it. Allow one pound of sugar to each pound of rhubarb. Put rhubarb into saucepan, cover it with sugar, ... From Manual for Army Cooks, 1896, page 154. | |
| Manual for Army Cooks (1896) | Stewed Salsify |
Scrape roots, dropping in cold water that they may not change color. Cut in one-inch pieces. Cover with hot water and stew until tender. Drain off two-thirds of the ... From Manual for Army Cooks, 1896, page 137. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Tomatas |
Peel your tomatas, cut them in half and squeeze out the into a stew-pan without any water, and add to them cayenne and salt to your taste, (and if you choose,) a little ... From Directions for Cookery, in Its Various Branches, 1837, page 202. | |
| The White House Cook Book (1887) | Stewed Water Turtles, or Terrapins |
SELECT the largest, thickest and fattest, the females being the best; they should be alive when brought from market. Wash and put them alive into boiling water, add a ... From The White House Cook Book, 1887, page 83. | |
| Common Sense in the Household (1871) | Stewed). »J< |
When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a Pour off the hot water, and cover with cold until the ... From Common Sense in the Household, 1871, page 120. | |
| Camp Cookery (1910) | Stewed.—Clean |
and divide into convenient pieces (say, legs, wings, and four parts of body). in pot with enough to Add a pinch of mixed herbs, and a dash of Worcestershire Cut up fine ... From Camp Cookery, 1910, page 96. | |
| Mrs. Hale's New Cook Book (1857) | Stewing .—All |
to be stewed should first be boiled gently, then skimmed and set aside in an even heat: on this account, charcoal makes the best fire for stewing. All stews, or meat ... From Mrs. Hale's New Cook Book, 1857, page 108. | |
| The Picayune Creole Cook Book (1901) | Stiff Froth |
1 Pound Sifted Fiour. Juice of 1 Orange. Cream the sugar and butter together till very ight. Then add the snow, after which stir in gradually the flour and one ... From The Picayune Creole Cook Book, 1901, page 302. | |
| Recipes for Sea Food (c. 1910s) | Stir and |
boil a few minutes. a lemon juice, and chopped Mix well and pour in centre of dish. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. | |
| Common Sense in the Household (1871) | Stir in the |
rice-paste and boil ten minutes, stirring all the while. Season with sugar and nutmeg, and eat warm with cream. You may use Indian meal instead of rice-flour, whicl: is ... From Common Sense in the Household, 1871, page 512. | |
| Ryzon Baking Book (1916) | Stir in the |
meal slowly and cook until a smooth batter which will pour from the spoon. Break in the egg yol ks, one at a time, beating vigorously all the while, then fold in the ... From Ryzon Baking Book, 1916, page 18. | |
| Recipes for Sea Food (c. 1910s) | Stir in the |
yolks of two eggs, four ounces butter, and a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir in the juice and the |
grated peel of a lemon, or a small tea-spoonful of essence of Put it into a deep dish or dishes, and bake it an hour. it comes out of the oven, lay slips of citron over ... From Directions for Cookery, in Its Various Branches, 1837, page 294. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir the |
whole very well, cover set it away for half an hour. Then let it cool. Beat seven or eight eggs very light, and stir them gradually into the mixture after it is cold. ... From Directions for Cookery, in Its Various Branches, 1837, page 301. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stir the |
yolk, mustard and together with a fork they begin to thicken. oil, gradually, stirring all the More or less oil can be used. Two eggs, three table-spoonfuls of vinegar, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stir the |
the meal and milk. this gradually on the egg mixture. Bake slowly one hour. One cupful of Indian meal, one of two quarts of milk, two teaspoonfuls of salt, three of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 271. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stir the |
sugar in a small frying-pan until it becomes liquid and begins to smoke. Stir it into the boiling milk beaten eggs and cold milk, and stir constantly until the mixture ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 314. | |
| The Italian Cook Book (1919) | Stir the |
flour and the butter together while keeping them over the fire. When the flour begins to be browned, pour over a pint of milk, continually stirring with a wooden spoon ... From The Italian Cook Book: The Art of Eating Well, 1919, page 51. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Stirring, Beating, and Cutting or Folding |
Stirring. —Let the bowl of the spoon rest slightly on the bottom of the mixing-bowl; then move round and round in widening circles, without lifting the spoon out of ~y ... From Mrs. Lincoln's Boston Cook Book, 1884, page 56. | |
| La Cuisine Creole (1885) | Stock for Gravies |
Cut the meat from a knuckle of veal, and put it, with a pound of lean beef, into two quarts of water; add one table-spoonful of salt and a teaspoonful of pepper; cover ... From La Cuisine Creole, 1885, page 12. | |
| Jell-O Recipe Book (1905) | Stone a |
dozen elates, stuff with pecan nuts, ro11 in powdered sugar. Line a fancy shallow dish with maccaroons. When the Jell-0 is half hardened, pour over maccaroons then stick ... From Jell-O Recipe Book, 1905, page 5. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Store in a |
jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in onefourth a teaspoonful of soda, and drink while effervescing. A ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 215. | |
| The Boston Cooking-School Cook Book (1896) | Stra-wberry Baskets |
Fry Swedish Timbales, making cases one inch deep. Fill with selected strawberries, sprinkled with powdered sugar. Serve as a first course at a ladies' luncheon. ENTREES 36S From The Boston Cooking-School Cook Book, 1896, page 428. | |
| The Boston Cooking-School Cook Book (1896) | Stra-wberry Mousse |
1 quart thin cream )^ box gelatine (scant) or 1 box strawberries 1)^ tablespoons granulated gelatine 1 cup sugar 2 tablespoons cold water 3 tablespoons hot water Wash ... From The Boston Cooking-School Cook Book, 1896, page 526. | |
| Common Sense in the Household (1871) | Strain and |
press, first through a cullender, then through a coarse Salt to taste, and pepper, if you think best; return to the fire, and simmer five minutes longer. when cool. From Common Sense in the Household, 1871, page 516. | |
| Mrs. Hale's New Cook Book (1857) | Strain the |
liquor through a flannel bag, and to every gallon of liquor add 1 quart of red wine, and half an ounce of mace, half an ounce of cloves, half an ounce of allspice, with ... From Mrs. Hale's New Cook Book, 1857, page 243. | |
| The New England Cook Book (1905) | Strain, and |
stir in the beaten yelks of three eggs. Heat quickly within a vessel of boiling water, stirring constantly lest the yelks curdle. If they do curdle, strain again through ... From The New England Cook Book, 1905, page 214. | |
| The New England Cook Book (1905) | Strain, and |
to one of add one pound of sugar; boil one-half hour, and when cold, bottle for use. Cherry Brandy.—Use either morello cherries or small black cherries; pick them from ... From The New England Cook Book, 1905, page 297. | |
| Common Sense in the Household (1871) | Strawbebry Sherbert |
1 quart of strawberries. 3 pints of water. 1 lemon—the juice only. 1 tablespoonful orange-flower water. f lb. white sugar. The strawberries should be fresh and ripe. From Common Sense in the Household, 1871, page 499. | |
| The Creole Cookery Book (1885) | Strawberries Whole |
Take an equal weight of fruit and double refined sugar; lay the former in a large dish and sprinkle 4 the sugar in fine powder; give a gentle shake to the dish, that the ... From The Creole Cookery Book, 1885, page 222. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Strawberries, Raspberries and Blackberries |
Pick them carefully, without mashing, only a few moments before you wish to serve them. Heap them in a glass dish, and send around powdered sugar and cream with them. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 529. | |
| Common Sense in the Household (1871) | Strawberries, Raspberries, and Blackberries |
Never wash strawberries or raspberries that are intended to be eaten as fresh fruit. If they are so gritty as to require this 2)rocess, keep them You will certainly ruin ... From Common Sense in the Household, 1871, page 455. | |
| Housekeeping in Old Virginia (1879) | Strawberry Acid |
Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. • Let it remain forty-eighfc ... From Housekeeping in Old Virginia, 1879, page 480. | |
| Dainty Desserts for Dainty People (c. 1910s) | Strawberry Coupe |
Mix one-half cup each shredded pineapple and sections of oranges, cut in pieces, and one-fourth cup thin slices of bananas, cut in pieces. Add two tablespoonfuls ... From Dainty Desserts for Dainty People, c. 1910s, page 24. | |
| The International Cook Book (1906) | Strawberry Coupes |
1728. MUTTON, INDIENNE One pound lean shoulder of mutton, one medium carrot, one turnip, one medium onion, one leek, rind of one lemon and one green pepper. Cut the ... From The International Cook Book, 1906, page 526. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Strawberry Eclairs |
Boil together in a saucepan one cup of boiling water, one-fourth cup of butter and a speck of salt. As it begins to boil stir in one cup of sifted flour. Stir con¬ ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 78. | |
| The Picayune Creole Cook Book (1901) | Strawberry Extract |
Take two cups of sugar and a small pinch of Cream of Tartar. Stir with just enough water to make a thick paste, and Flavor with Peach or From The Picayune Creole Cook Book, 1901, page 322. | |
| The Picayune Creole Cook Book (1901) | Strawberry Extract. If Strawberry is |
used, add a teaspoonful of Cochineal. Beat well, and, if not stiff enough. add more sugar, and proceed as in Plain From The Picayune Creole Cook Book, 1901, page 322. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Strawberry Flavor |
Made the same way as the Raspberry. VANILLA FLAVOR, Simmer one bean in half a pint of milk until the flavor is extracted, say two or three hours. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 128. | |
| The Picayune Creole Cook Book (1901) | Strawberry Marchpane |
Massepains @ ta Fratee 1 Pound of Sweet Almonds. 6 Ounces of Crushed Strawberries. Pound the almonds, and then proceed as in plain Massepains, adding the strawberries ... From The Picayune Creole Cook Book, 1901, page 314. | |
| Fifty-Two Sunday Dinners (1913) | Strawberry Mixture |
Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour ... From Fifty-Two Sunday Dinners, 1913, page 63. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Strawberry Mousse |
Hull a pint of ripe strawberries and rub them through a fine sieve; add a cup of powdered sugar and an ounce of dis¬ solved gelatine; set in a cool place until the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 160. | |
| Aunt Babette's Cook Book (1889) | Strawberry Shortcake |
Beat the yelks and whites of four eggs together with a scant teacupful of sugar, a pinch of salt and the grated peel of a lemon. Beat until the consistency of a thick ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 541. | |
| The International Cook Book (1906) | Strawberry Shortcake |
1675. PRAWN CURRY, PENANG Melt one tablespoon butter in a saucepan, add one finely chopped onion, two chopped shallots, one crushed bean sound garlic, half a branch ... From The International Cook Book, 1906, page 510. | |
| Fifty-Two Sunday Dinners (1913) | Strawberry Shortcake |
2 cups flour. 4 teaspoons baking powder. 34 teaspoon salt. 2 tablespoons Cottolene. 1 cup thin cream.. Process: Sift together flour, salt and baking powder. Rub ... From Fifty-Two Sunday Dinners, 1913, page 63. | |
| The Cook's Own Book (1832) | Strawberry Souffle |
a basket of very fine strawl>erries, pick, and crush them, and then rub them the whites of eighteen eggs to a firm froth, to which add a pound and a half of powder ... From The Cook's Own Book, 1832, page 262. | |
| Aunt Babette's Cook Book (1889) | Strawberry Syrup |
Take three pints of berries and one pound of loaf sugar. After measuring the berries, weigh the amount of sugar required and boil the sugar until it forms a syrup by ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 523. | |
| The White House Cook Book (1887) | Strawberry Tapioca |
THIS makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellowware baking-dish, or ... From The White House Cook Book, 1887, page 441. | |
| The International Cook Book (1906) | Strawberry Tartlets |
1205. OMELETTE WITH SPINACH Remove stalks and stale leaves from a pint fresh spinach, thoroughly wash and drain, plunge into a pint water with half teaspoon salt and ... From The International Cook Book, 1906, page 369. | |
| Mrs. Owen's Illinois Cook Book (1871) | Strawberry Water |
Ice. Have fresh nice strawberries, rub them through a sieve; add the juice of one a strong, tolerably thick syrup, and when cold, add the strawberry juice and lemon. ... From Mrs. Owen's Illinois Cook Book, 1871, page 350. | |
| The White House Cook Book (1887) | Strawberry Water |
TAKE one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water. Pour the ... From The White House Cook Book, 1887, page 509. | |
| Housekeeping in Old Virginia (1879) | Strawberry Yinegar |
Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale whitewine vinegar. Tie a thick ... From Housekeeping in Old Virginia, 1879, page 480. | |
| Recipes for Sea Food (c. 1910s) | Stretch the |
cloth over a basin and pour the water through the stain, rubbing it gently with a spoon if it seems obstinate. To take ink out of linen, dip the spot in pure melted ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 66. | |
| Mrs. Owen's Illinois Cook Book (1871) | Strew the |
sugar among the peaches, and set them away in a covered vessel. Next morning, put the whole into a preserving kettle, and boil it slowly about an hour and three-quarters ... From Mrs. Owen's Illinois Cook Book, 1871, page 336. | |
| The New England Cook Book (1905) | Strong-flavored |
like turnips, cabbage, and greens, require to be put a large quantity of delicate vegetables, as peas, asparagus, etc., require less water. As a rule, in boiling ... From The New England Cook Book, 1905, page 111. | |
| The Picayune Creole Cook Book (1901) | Strop de Fraises |
2 Pints of Strawberry Syrup. 1 Gallon of Plain rup. 1 Ounce of Raspberry Essence. Pick, stem and wash the strawberries, then pound and mash them well, nn en] a‘nd let ... From The Picayune Creole Cook Book, 1901, page 334. | |
| The Picayune Creole Cook Book (1901) | Strop de Groseilles Framboisee |
1 Pint of Currant Juice. 6 Pounds of Currants. 1 Pound of Sour Cherries. 1 Pound of Raspberries. 1% Pints of Water. The cherries and raspberries are not necessary, but ... From The Picayune Creole Cook Book, 1901, page 333. | |
| Aunt Babette's Cook Book (1889) | Strudel Aus Kalbslunge |
Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 300. | |
| The Italian Cook Book (1919) | Stufato Meridionale |
Put the piece of meat in a saucepan of such a size that it remains completely filled, moisten with two cups of water and two of white wine, salt and pepper and cook for ... From The Italian Cook Book: The Art of Eating Well, 1919, page 122. | |
| Chinese-Japanese Cook Book (1914) | Stuffed Bananas |
Bake long, plump bananas for ten minutes in medium oven. and split skin down one side. the inside, and whip it up with shredded coconut, a little cream and sugar, anda littlelemon juice. From Chinese-Japanese Cook Book, 1914, page 109. | |
| Presbyterian Cook Book (1873) | Stuffed Beefsteak |
Take a flank or round steak it and sprinkle with pepper and salt; then make a plain filling and spread it on the meat; it up and tie closely. Put in a pot with a quart ... From Presbyterian Cook Book, 1873, page 33. | |
| Gulf City Cook Book (1878) | Stuffed Calf's-head |
Put on your calfs-head to boil, with two sets of feet, either calf 's-feet or hog's-feet. perfectly tender, split the head on the under side, and carefully remove the ... From Gulf City Cook Book, 1878, page 51. | |
| Foods That Will Win the War and How to Cook Them (1918) | Stuffed Dates |
Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. From Foods That Will Win the War and How to Cook Them, 1918, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Stufifed Olives in Aspic |
Stone olives, using an olive stoner, and fill cavities thus made with green butter. Place small Dario moulds in pan of ice-water, and pour in aspic jelly mixture (see p. ... From The Boston Cooking-School Cook Book, 1896, page 449. | |
| The Virginia House-Wife (1824) | Sturgeon Steaks |
Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold, pour over melted butter with chopped parsley, and garnish with fried parsley. From The Virginia House-Wife, 1824, page 84. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SuccorasH in WINTER |
Wash one pint dried lima beans and one a half pints dried corn; put beans in kettle and cover with cold water; cover corn with cold water in a tin pan, set on top of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 300. | |
| The Picayune Creole Cook Book (1901) | Sucre @ la Vanllle |
2 Pounds of Loaf Sugar. 3 Vanilla Beans. Cut three vanilla beans into shreds. Let them dry, and then mash them with about two pounds of fine loaf sugar. When reduced to ... From The Picayune Creole Cook Book, 1901, page 358. | |
| The Dixie Cook-Book (1883) | Suer Puppine |
One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half tea-spoon ... From The Dixie Cook-Book, 1883, page 243. | |
| Mrs. Hale's New Cook Book (1857) | Suet Milk.—Cut |
one of mutton or shavings, and warm it slowly over the fire in a pint of milk, adding a little grated lemon-peel, cinnamon and loaf-sugar. Imitation of Asses' Milk.—Boil ... From Mrs. Hale's New Cook Book, 1857, page 446. | |
| The National Cookery Book (1876) | Suet Pupprna |
Four cupfuls of flour, two of chopped suet, three of milk, one of molasses, one of currants, one of raisins, three eggs, a teaspoonful of fine salt, tw of cinnamon, two ... From The National Cookery Book, 1876, page 225. | |
| Mrs. Hale's New Cook Book (1857) | Suffar Drops .—Beat |
the whites and yolks of 4 eggs separately to a light foam; dilute the yolks with 2 tea-spoonsful of water, and turn them with the whites, and beat them some then add by ... From Mrs. Hale's New Cook Book, 1857, page 401. | |
| The Picayune Creole Cook Book (1901) | Sufficient Flour to Make a Batter |
Boil the potatoes, pare and mash them very fine through a sieve. Scald the milk and add the salt and sugar. Then beat till perfectly smooth. Add these to the potatoes ... From The Picayune Creole Cook Book, 1901, page 371. | |
| The Picayune Creole Cook Book (1901) | Sufficient Water to Dissolve. = |
1 Pound of Any Fruit. Sugar Plums, or crystallized fruits, are among the daintiest preparations of the Creole cuisine. They are the real “‘Bonbons” so highly prized by ... From The Picayune Creole Cook Book, 1901, page 353. | |
| The Picayune Creole Cook Book (1901) | Sufficient Water to Melt |
Take one pound of clarified sugar and add just sufficient water to melt; boil it till it is very brittle and has the slightest odor as if beginning to burn; then pour it ... From The Picayune Creole Cook Book, 1901, page 350. | |
| The Creole Cookery Book (1885) | Suffolk Cakes |
One pint of flour, 3 eggs, cream enough to make a batter, and a little salt; bake in cups for breakfast. From The Creole Cookery Book, 1885, page 122. | |
| Home Candy Making (1889) | Sugar Boiling |
As sugar is the basis of candies, it is very necessary that the manipulator should carefully study and observe the different grades and qualities of sugar, the changes ... From Home Candy Making, 1889, page 19. | |
| The Picayune Creole Cook Book (1901) | Sugar Boiling |
Le Cuisson du Sucre. To every three pounds of sugar allow a pint of water. Put to boil on a brisk fire, skim very carefully and wash on the sides with a hair brush ... From The Picayune Creole Cook Book, 1901, page 355. | |
| The Creole Cookery Book (1885) | Sugar Cakes |
To 2 quarts of flour, add 6 eggs, 2 tablespoonfuls of brown sugar to each egg, 1 of butter, and 2 of lard; dissolve 1 teaspoonful of soda in 4 wineglass of wine; season ... From The Creole Cookery Book, 1885, page 145. | |
| Home Candy Making (1889) | Sugar Drops |
These drops should be made from the finest quality of granulated sugar. It should be sifted in a hair sieve to rid it of any sugar dust it may contain. Powdered sugar or ... From Home Candy Making, 1889, page 61. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sugar Gingersnaps |
Same as first of preceding, except substitute for the molasses ten ounces of white (not loaf) sugar, dissolved in one pint of sweet milk (or water). From Mrs. Porter's New Southern Cookery Book, 1871, page 208. | |
| The White House Cook Book (1887) | Sugar Icing |
To ONE pound of extra refined sugar add one ounce of fine white starch; pound finely together and then sift them through gauze; then beat the whites of three eggs to a ... From The White House Cook Book, 1887, page 314. | |
| The Cook's Own Book (1832) | Sugar Like Snow |
a quarter of a pound of bitter almonds, pound them to a yery fine paste in a marble mortar, the whites of four egg?; perfectly smooth, add a pound of the lump sugar (in ... From The Cook's Own Book, 1832, page 342. | |
| The Cook's Own Book (1832) | Sugar Paste |
a of flour, a quarter of a pound of sugar, a quarter of a pound of butter, a salt, one egg; mix all together with a paste may be for any secondcourse dish. T. From The Cook's Own Book, 1832, page 342. | |
| War Economy in Food (1917) | Sugar Saving |
Because of the present shortage of sugar it is necessar}' for each person to reduce his consumption of sugar to % pound per week. There are so many sweet foods that may ... From War Economy in Food, 1917, page 29. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sugar Syrup |
Put two cups of sugar and a half cup of water over the fire in a saucepan. Stir until the sugar is dissolved, then let it cook slowly without touching it for about ten ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 152. | |
| Fifty-Two Sunday Dinners (1913) | Sugar Syrup |
Cook one cup sugar and one and one-half cups water ten minutes. Add two thin shavings of orange rind to syrup while cooking. Tare Sunday 52 Sunday Dinners 139 From Fifty-Two Sunday Dinners, 1913, page 142. | |
| The Cook's Own Book (1832) | Sugar, to Boil |
To even of sugar allow half a it over the fire till the sugar be entirely dissolved; it up, pour in a cold water, and when it boils a second lime, it off the fire; let ... From The Cook's Own Book, 1832, page 264. | |
| Aunt Sammy's Radio Recipes (1927) | Sugared Popcorn |
IH cups sugar. I 2 quarts freshly popped corn. Cook the sugar, water, and salt untU the sirup forms a soft ball when dropped into cold water. Remove from the fire. From Aunt Sammy's Radio Recipes, 1927, page 82. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Suitable Combinations of Food |
of man in idleness. Seventeen ounces of food per day for two months was given each man; four ounces were muscle - making or nitrogenous food; the remaining thirteen ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 575. | |
| Aunt Babette's Cook Book (1889) | Sulze Von Kalbsfuessen |
Take one calf's head and four calf's feet, and clean carefully. Let them lay in cold water for half an hour at least. Set on to boil in a porcelain-lined kettle, with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 131. | |
| The Cook's Own Book (1832) | SUM in |
it silk boil to casse an equal of sugar, |H)ur the currant juice oil it, set the DRA DRA whole over a gentle fire, stirring it of a proper consistence, which may lie ... From The Cook's Own Book, 1832, page 324. | |
| The Dixie Cook-Book (1883) | Summer Beeakfast for Ten. |
Finst Covnss, Mevon—When table is laid (see diazram) guests enter and take seats. Waiters place tea and coffee urns and bring melon. The gentleman serving asks each ... From The Dixie Cook-Book, 1883, page 485. | |
| Larkin Housewives' Cook Book (1915) | Sun-Dried |
Figs; iadd three-fourths cup Larkin Sugar, juice of one-half lemon; stew together until soft and smooth, and spread between layers. From Larkin Housewives' Cook Book, 1915, page 83. | |
| The International Cook Book (1906) | Sunday, Fourth Week of July |
Raspberries in Cream (1846) Pettijohn Pood_(i7o) Fried Eggs with Curry Lamb Chop with Bacon (219) 2114. FRIED EGGS WITH CURRY Heat a half teaspoon melted butter in small ... From The International Cook Book, 1906, page 648. | |
| The Jewish Manual (1846) | Superior Milk of Roses |
Boil fresh rose leaves in asses milk, and bottle it off for immediate use; it will be found far more efficacious than the milk of roses sold by perfumers. —— From The Jewish Manual, 1846, page 228. | |
| The International Cook Book (1906) | Supplementary Recipes Ion |
3275. HOT MILK PUNCH Place in large glass a tablespoon sugar, wineglass brandy (if desired use whiskey) and two dashes of Jamaica or St. Croix rum, fill with boiling hot ... From The International Cook Book, 1906, page 900. | |
| Three Jell-O Booklets (1910s-1920s) | Surprising Father and Mother |
In her old home she had never been taught how to cook, and so, when her father and mother, making their first visit to "the children," miss her from the room for a ... From Three Jell-O Booklets, 1910s-1920s, page 4. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sutton Briscoe |
Maple Par fait Beat four eggs slightly, pour on slowly one cup of hot maple syrup. Cook in double boiler until very thick, stirring constantly. Strain and cool, then add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 156. | |
| Bohemian-American Cook Book (1915) | Svest JvO I'd |
over, wash and boil dried prunes, stone and chop fine or press through a sieve. Place in a saucepan, add a small piece of butter, a bit of grated lemon rind, a bit ... From Bohemian-American Cook Book, 1915, page 287. | |
| The White House Cook Book (1887) | Sw Aim's Vermifuge |
WORM seed, two ounces; valerian, rhubarb, pink root, white agaric, senna, of each one ounce and a half. Boil in sufficient water to yield three quarts of decoction. Now ... From The White House Cook Book, 1887, page 576. | |
| The Kansas Home Cook-Book (1874) | Swallow, Grasshopper |
One cup butter, two cups sugar, one cup milk, whites of eight eggs, teaspoons baking powder. From The Kansas Home Cook-Book, 1874, page 141. | |
| The Boston Cooking-School Cook Book (1896) | Swedish Timbalea |
% cup flour % cup milk % teaspoon salt 1 egg 1 teaspoon sugar 1 tablespoon olive oil Mix dry ingredients, add milk gradually, and beaten Qgg; then add olive oil. Shape, ... From The Boston Cooking-School Cook Book, 1896, page 428. | |
| Rumford Complete Cook Book (1908) | Swedish Timbales |
X cup flour. 1 egg. 1 teaspoon sugar. 1 tablespoon olive oil. Sift together the flour, salt and sugar, and mix to a smooth batter with the egg, milk and oil. From Rumford Complete Cook Book, 1908, page 78. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Swedish Timbales |
Sift three-fourths of a ©up of flour, half a teaspoon of salt and one teaspoon of sugar. Gradually add half a cup of Jnilk and one beaten egg, then one table¬ spoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 236. | |
| Fifty-Two Sunday Dinners (1913) | Swedish Timbales |
1 cup flour. 1 egg. 4 teaspoon salt. 24 cup milk. 1 teaspoon sugar. 1 tablespoon olive oil, Process: Mix and sift flour, salt and sugar, add milk slowly, stirring ... From Fifty-Two Sunday Dinners, 1913, page 19. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sweer Picker |
Take eight pounds of green tomatoes and chop fine, add four, pounds brown sugar and boil down three hours, add a quart of vinegar, a tea-spoon each of mace, cinnamon and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 239. | |
| The Dixie Cook-Book (1883) | Sweer Porators |
Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour, or when almost done, take off, ... From The Dixie Cook-Book, 1883, page 343. | |
| Common Sense in the Household (1871) | Sweet Avafeks |
1 lb. Raisins, seeded aud chopped. 1 " currants, well washed. 2 cups molasses. ^ cup sour cream. 1 heaping teaspoonful soda dissolved in hot water. 2 tablespoonfuls ... From Common Sense in the Household, 1871, page 347. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Sweet Breads |
Lard them with salt pork, and boil them in clear water about fifteen minutes; put them into cold water about ten minutes, and put them into a pan. Dredge in a little ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 62. | |
| Mrs. Hale's New Cook Book (1857) | Sweet Carraway |
Cakes.—Mix well lb. of finr flour, half a pound of butter warmed, the same of sugar, two well-beaten eggs, and 2 ozs. of carraway-seeds; th^ paste thinly, cut out, and ... From Mrs. Hale's New Cook Book, 1857, page 405. | |
| The Creole Cookery Book (1885) | Sweet Damsons |
To 5 lbs. of fruit add 3 lbs. of sugar, 1 quart of vinegar; boil the sugar and vinegar, with mace, cloves and cinnamon, and pour it boiling over the fruit; repeat this when it gets cold. From The Creole Cookery Book, 1885, page 231. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Sweet Dishes, or Varieties. Ot |
kettle with three pints of cold water, a pint of wine, three lemons, one pound of sugar, the whites and shells of five eggs; let it boil five minutes, strain it through ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 119. | |
| The Jewish Manual (1846) | Sweet Dishes, Purdings, Cakes, &e |
GENERAL REMARKS, Tue freshness of all ingredients for puddings is of great importance, Dried fruits should be carefully picked, and sometimes washed and should then be ... From The Jewish Manual, 1846, page 141. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sweet Drops |
0>'E of milk, two eggs, three ounces of one (or more to tastej of rye meal, flour or arrowroot, to make batter, one teaof two of drop on buttered tins, and bake briskly ... From Mrs. Porter's New Southern Cookery Book, 1871, page 248. | |
| Directions for Cookery, in Its Various Branches (1837) | Sweet Jars.—take |
a china jar, and put it three handfuls of fresh damask rose-leaves; three of sweet pinks, three of wall-flowers, and stock gilly-flowers, and equal proportions of any ... From Directions for Cookery, in Its Various Branches, 1837, page 424. | |
| The Picayune Creole Cook Book (1901) | Sweet Marjoram |
Proceed in the same manner as for Ragout de Veau a la Bourgeoise. Just before adding the water add the potatoes, which have been peeled and cut into quarters or halves, ... From The Picayune Creole Cook Book, 1901, page 99. | |
| The Picayune Creole Cook Book (1901) | Sweet Marjoram and Parsley |
Select the largest intestines of the hog, wash thoroughly two or three times and let them soak for twentyfour hours in fresh water, changing the water frequently. Then ... From The Picayune Creole Cook Book, 1901, page 122. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweet Melons |
Use ripe citron melons. them, cut them in slices and remove the seeds. To five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar. The ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 346. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Sweet Milk |
2 tablespoons flour Boiling water Scald the corn meal with just enough boiling water to cover. Let it stand 5 minutes, then add flour, salt, beaten egg, milk, and lastly ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. | |
| The Creole Cookery Book (1885) | Sweet Peaches |
Cover 1 peck of cling-stone peaches with salt and water; let them remain all night; in the morning, take them out, and to 1 gallon of vinegar add 4 lbs. of brown sugar, ... From The Creole Cookery Book, 1885, page 232. | |
| The Dixie Cook-Book (1883) | Sweet PicktED Beers |
Boil them in a porcelain kettle till they can be pierced with a silver fork; when cool cut lengthwise to size of a medium cucumber; boil equal parts vinegar and sugar ... From The Dixie Cook-Book, 1883, page 269. | |
| The Creole Cookery Book (1885) | Sweet Plums |
Take 1 peck of damsons, or prune plums, and stone them; put into a kettle 34 pints of vinegar, 7 lbs. of brown sugar; boil, and skim it well; then put in the fruit, with ... From The Creole Cookery Book, 1885, page 231. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sweet Porarors |
Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour; or whet almost done, take off, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 297. | |
| The National Cookery Book (1876) | Sweet Porato PuppDINa |
One pound of sugar and one pound of butter beaten to a cream, and two pounds of sweet potato, boiled and mashed fine. Beat the potatoes by degrees into the butter and ... From The National Cookery Book, 1876, page 211. | |
| The Virginia House-Wife (1824) | Sweet Potatos Stewed |
Wash and wipe them, and if they be large cut them in two lengths; put them at the bottom of a stew-pan, lay over some slices of boiled ham, and on that, one or two ... From The Virginia House-Wife, 1824, page 149. | |
| Bohemian-American Cook Book (1915) | Sweet Sauces |
899. ORANGE OR LEMON Omáka pomeranová neb With a sharp knife pare off the yellow of half an orange, being careful not to leave any of the in a saucepan with two cups of ... From Bohemian-American Cook Book, 1915, page 285. | |
| The Cook's Own Book (1832) | Sweet, But |
(2) Mix stirlish paste, using as little water as possible, six ounces of butler, with eight ounces of fine flour, (rubbing the the mixing it with the water) lx;at it it ... From The Cook's Own Book, 1832, page 106. | |
| The New England Cook Book (1905) | Sweet-breads.—Parboil |
and blanch the breads by putting them first into hot water and keeping it at a hard for five minutes, then plunging it into icecold water somewhat Allow them to lie in ... From The New England Cook Book, 1905, page 99. | |
| The Cook's Own Book (1832) | Sweeten a |
with pounded loaf sugar, and boil in; it off the fire, and add the welUlxMtfii whites of three i-j--; again over ihe (in- (iir two or three minutes, it into tea-cups ... From The Cook's Own Book, 1832, page 221. | |
| Common Sense in the Household (1871) | Sweeten and |
spice, and, while the aj^j^le is still very hot, stir butter, and, a at a time, the Beat all light, pour into a buttered dish, and bake ten minutes. Cover, without ... From Common Sense in the Household, 1871, page 384. | |
| The Cook's Own Book (1832) | Sweeten, with |
In. if sugar, a quart of cream, and it a lump of sugar which has been rubbed upon tlie peel of two fine lemons or bitter oranges; or it flower water, a little essence of ... From The Cook's Own Book, 1832, page 105. | |
| Presbyterian Cook Book (1873) | Sweetening Kitchen Sinks |
One half pound of copperas, and one quart of pulverized charcoal, dissolved in two gallons of water. Heat the mixture to nearly a boiling point, and pour a quart of it ... From Presbyterian Cook Book, 1873, page 174. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Swell the |
little milk over a put in acid pared and cut in thin slices, or gooseberries and currants, add a couple of eggs, a tea spoonful of salt, fill your pudding bag half full ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 90. | |
| Directions for Cookery, in Its Various Branches (1837) | SwKET BoTLKD PcDDixGs.— Boil veiT |
gently together lialf a pint ofnew milk, or of milk and cream mixed, a very thin strip or two of fresh rind, a bit of cinnamon, and an ounce and a half or two 0. nccs of ... From Directions for Cookery, in Its Various Branches, 1837, page 433. | |
| Mrs. Hale's New Cook Book (1857) | Syrnp of Currants.—Pick |
currants, and put them into IB Rtew-pan over the fire, so that they get hot and burst; piesa I them through a sie'e, and set the liquor in a cool cellar for 30 Ihours; ... From Mrs. Hale's New Cook Book, 1857, page 433. | |
| Foods That Will Win the War and How to Cook Them (1918) | Syrup for Spiced Apples, Pears, Peaches, Grapes |
: 12 allspice berries 2 oz. stick cinnamon 6 whole cloves 4 cup vinegar Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. ... From Foods That Will Win the War and How to Cook Them, 1918, page 80. | |
| The Virginia House-Wife (1824) | Syrup of Vinegar |
Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it. This makes an_ excellent beverage when mixed with water, cither with or without the ... From The Virginia House-Wife, 1824, page 235. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Syrups for Fruits |
General Rule:—3 parts sugar to 2 parts water. Thin syrup. Heat the above to boiling point. Medium syrup. Boil the above 3 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 70. | |
| The National Cookery Book (1876) | T \\ Lilie |
Melt two Ss ol ri k it lj volks of five eggs, be ht, fi slespoonfuls of powdered sug e grated rind of a len ind lastly I hites egg eaten tO roth i ly together Butt Lad 1 ... From The National Cookery Book, 1876, page 220. | |
| The Kansas Home Cook-Book (1874) | T. Anthony |
Meat, a well marbled rib roast, ten pounds; salt, one pint; ' molasses, or brown sugar, one cloves, ground, one tablespoon; allspice, ground, one tablespoon; black ... From The Kansas Home Cook-Book, 1874, page 71. | |
| Presbyterian Cook Book (1873) | T. M. McCormick |
Four cups of sugar; two of butter; one of molasses; one of brandy; eight of flour; one half pint of sour cream; eight; two pounds of raisins; two of currants, and two of ... From Presbyterian Cook Book, 1873, page 118. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Table of Measures |
3 teaspoons = 4 tablespoons = \ cup 2 tablespoons butter = 1 ounce 1 cup solid butter = J pound 2 cups flour = J pound 9 large eggs = 1 pound From Lowney's Cook Book, Illustrated in Colors, 1907, page 56. | |
| Recipes for Sea Food (c. 1910s) | Table of Measures |
Sixty drops— one teaspoonful. Three teaspoonfuls— one tablespoonful. Four tablespoonfuls— one quarter of a cup. One round tablespoonful butter— one ounce. One cup solid ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 63. | |
| Boston School Kitchen Text-Book (1887) | Table of Measures and Weights |
4 ssp. = 1 tsp. 3 tsp. = i^ 2 gills = =» 1 pt. 2 pt. =1 qt. 4 qt. =1 gallon. 8 qt. =1 peck. c. flour = lb. 2 c. solid butter = 1 lb. c. gran, sugar = 1 lb. c, meal:= 1 ... From Boston School Kitchen Text-Book, 1887, page 60. | |
| The Dixie Cook-Book (1883) | Table of Weights and Measures |
1 quart sifted flour (well heaped) weighs 1 lb. 38 Ooffee_cupa sifted wer (level) weigh 1 Ib. 4 tea-cups sifted flour (level) weigh | lb. J] quart unsifted flour weighs ... From The Dixie Cook-Book, 1883, page 446. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Table of Weights and Measures |
4 saltspoonfuls of liquid =1 teaspoonful. 4 teaspoonfuls of liquid = 1 tablespoonful. 8 teaspoonfuls of dry material. = 1 tablespoonful. 4 tablespoonfuls of liquid = 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 54. | |
| Aunt Babette's Cook Book (1889) | Table of Weights and Measures |
An ordinary cup holds half a pint. One quart of sifted flour is one pound Two cups of butter are one pound. Ten eggs are equal to one pound. A wineglassful is half a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 325. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Table of Weights and Measures |
Four teaspoonfuls of a liquid equal i tablespoonful. Four tablespoonfuls of a liquid equal \ gill or \ cup. One-half cup equals i gill. Two gills equal i cup. Two cups ... From Good Things to Eat, as Suggested by Rufus, 1911, page 13. | |
| Reliable Recipes (c. 1910s-1920s) | Table of Weights and Measures |
teaspoons = 1 tablespoon = 1 cup cups = 1 quart quarts = 1 gallon quarts = 1 peck pecks ounces = 1 ounce cups butter or lard = 1 ounce cups granulated sugar cups ... From Reliable Recipes, c. 1910s-1920s, page 7. | |
| The Epicurean (1894) | Table Service for Twenty-four Persons |
An oblong shaped table is preferable for a large dinner party, the feet being less incommodious; it must at least be six or seven feet wide and twenty-two feet long, ... From The Epicurean, 1894, page 21. | |
| The Cook's Own Book (1832) | Tablet of Patience |
eight eggs, and whip the to a snow; in the the beaten up with six ounces of powder-sugar; (both these operations should be performed for at least half an hour); then mix ... From The Cook's Own Book, 1832, page 342. | |
| The Picayune Creole Cook Book (1901) | Tablospoontul of French Vinegar |
1 Gill_of Water. The Yolks of 2 Eggs. % Can of Mushrooms (if desired). Scald the mutton feet in boiling water and remove every vestige of wool that may adhere, cleaning ... From The Picayune Creole Cook Book, 1901, page 111. | |
| The Picayune Creole Cook Book (1901) | Tac-Tac.” |
1 Cupful of White Sugar. 3 Quarts of Nicely-Popped Corn. Put the butter, water and sugar into a boiler. and cook till it begins to almost run to candy; then throw in the ... From The Picayune Creole Cook Book, 1901, page 350. | |
| Directions for Cookery, in Its Various Branches (1837) | Take a |
fine pumpkin of a rich deep colour, pare off the outer rind; remove the seeds; and having sliced the best part, cut it into chips of equal size, and about a third of an ... From Directions for Cookery, in Its Various Branches, 1837, page 240. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Take a |
deep china bowl or dish, and in it put a layer of alternately, observing to put a coating of sugar on the top, and let it stand all In the morning take out the fruit and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 404. | |
| Presbyterian Cook Book (1873) | Take a |
calf's head well cleaned, and a knuckle of veal; put them into a large porcelain vessel; put a large tablespoonful of sweet marjoram, and one of sweet basil, in a clean ... From Presbyterian Cook Book, 1873, page 17. | |
| Simple Italian Cookery (1912) | Take a |
small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until ... From Simple Italian Cookery, 1912, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Take a handful of the |
long sticks; put the ends into boiling salted water; as they soften, bend and coil the spighetti in the water without breaking it. Boil rapidly twenty minWhen done, put ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 374. | |
| Mrs. Owen's Illinois Cook Book (1871) | Take Care to Wash |
t And cleanse them thoroughly from dust, dirt and insects. This requires great attention. Pick off all the outside leaves; trim them nicely; lay them in a pan of clear, ... From Mrs. Owen's Illinois Cook Book, 1871, page 98. | |
| The Cook's Own Book (1832) | Take of |
coltsfoot six ounces, maidenhair two ounces, hyssop one ounce, liquorice-root one ounce; boil them in two quarts of spring water one fourth is consumed; put to the ... From The Cook's Own Book, 1832, page 322. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Take the |
desired quantity, prick the skins here and there with a sharp fork (this prevents their bursting); in a frying-pan over a moderate fat until a nice brown. done, dish, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 168. | |
| Gulf City Cook Book (1878) | Tako a |
kettle that holds a little more than a gallon; put in the bottom a layer of grape-leaves. Sprinkle in pulverized alum,— apiece the size of a nutmeg, a teaspoonful each ... From Gulf City Cook Book, 1878, page 229. | |
| The Jewish Manual (1846) | Tamarind Whey |
Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink. PLAIN WHEY, Put into boiling milk as much ... From The Jewish Manual, 1846, page 208. | |
| Presbyterian Cook Book (1873) | Tamarind Whey |
Mix one ounce of tamarind pulp with one pint of warm; it and add a little sugar to the whey. From Presbyterian Cook Book, 1873, page 157. | |
| Mrs. Hale's New Cook Book (1857) | Tapioca .—Choose the |
largest sort, pour cold water on to it 2 or 3 times; then soak it in fresh water 5 or 6 hours, and simmer it in the same until it becomes quite clear; put lemon-juice, ... From Mrs. Hale's New Cook Book, 1857, page 445. | |
| The White House Cook Book (1887) | Tapioca Blanc Mange |
HALF a pound of tapioca soaked an hour in one pint of milk and boiled till tender; add a pinch of salt, sweeten to taste and put into 3, mold; when cold turn it out and ... From The White House Cook Book, 1887, page 394. | |
| La Cuisine Creole (1885) | Tapioca Milk |
Wash and soak a large tablespoonful of tapioca, put it to a quart of sweet milk, add a little salt, cover it, and set it over a gentle fire for an hour. Take it up, add ... From La Cuisine Creole, 1885, page 238. | |
| The National Cookery Book (1876) | Tapioca PupDING |
Boil a coffee-cupful of tapioca in a quart of water until perfectly clear. Pare and core eight sour apples, put them ina lay slices of lemon with them and sweeten them ... From The National Cookery Book, 1876, page 221. | |
| Gulf City Cook Book (1878) | Tare the |
potatoes very thin, as the of the potato is near the skin; put in sufficient boiling water, salted, to cover When done, pour off the water, allowing them a little hard, ... From Gulf City Cook Book, 1878, page 102. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tarragon Vinegar |
Put into a wide-mouthed bottle one cup of freshly-gathered tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and stand aside for two weeks, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 549. | |
| The Virginia House-Wife (1824) | Tarragon, or Astragon Vinegar |
Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours, put itina pitcher, and to one quart of the leaves put three pints of strong vinegar; ... From The Virginia House-Wife, 1824, page 219. | |
| The Cook's Own Book (1832) | Tarte, Royal Berlin |
half a pound of sweet almonds, and having |x>ni\d them six eggs, in a marble mortar to a very line paste, add to it a pound of broken sugar, a pound of fresh bnllei ... From The Cook's Own Book, 1832, page 265. | |
| The International Cook Book (1906) | Tartlets, Patissiere |
2868. VEAL CHOPS WITH FINES HERBES Neatly trim and flatten six tender white veal chops. Mix on a plate a teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Tartlets, Valencienne |
Thoroughly wash a large bunch exceedingly fresh parsley, roots included, drain and place in a saucepan with a pound finely chopped fresh shin of beef, two branches ... From The International Cook Book, 1906, page 507. | |
| The Dixie Cook-Book (1883) | Tax Ware Mountain Ferezen.—This free |
veris the best in the market, and will give satisfaction to every purchaser. It has motions. The center beater shaft has lifter arms, or floata, which mix the cream in ... From The Dixie Cook-Book, 1883, page 526. | |
| The Kansas Home Cook-Book (1874) | Teacup and |
a half of boiled rice; warm it a pint of milk; mix it smooth; take it from the stir in a pint of cold milk and teaspoon of salt; beat four eggs and stir in with ... From The Kansas Home Cook-Book, 1874, page 33. | |
| The Picayune Creole Cook Book (1901) | Teacupful of Bolling Water |
cream. Then blend the cornstarch with sufficient cold water to moisten it, mix well, and stir into the teacup of water, which should be boiling in a@ saucepan. Let it ... From The Picayune Creole Cook Book, 1901, page 268. | |
| The Picayune Creole Cook Book (1901) | Teaspoonftl of It |
Scald the meal. Scald the milk, and add the butter. When lukewarm add to the corn meal and beat well. Add the well beaten yolks of the eggs, and beat again. Add the ... From The Picayune Creole Cook Book, 1901, page 376. | |
| The Picayune Creole Cook Book (1901) | Teaspoonfu! of Cloves |
Melt the molasses. Beat the butter and sugar to a cream, and add, mixing in the soda, dissolved in a tablespoonful of boilng water. Add the ginger and the ground cloves. ... From The Picayune Creole Cook Book, 1901, page 319. | |
| The Italian Cook Book (1919) | Tenderloin with Spices |
(Filetto alia piemontese) Clean and trim the meat, removing all the little skins. Then sprinkle with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase ... From The Italian Cook Book: The Art of Eating Well, 1919, page 115. | |
| Manual for Army Cooks (1896) | Ter Fyox Suet |
Place suet in a kettle, over hot fire, with just enough water to prevent it burning or frying. After boiling a minute, turn entire contents of kettle into ice water (or ... From Manual for Army Cooks, 1896, page 31. | |
| The Dixie Cook-Book (1883) | Teringue Icing |
Beat the whites of six eggs to a very stiff froth (you can not beat them too stiff; and if they are not stiff the meringue will not be good.) While beating, add a ... From The Dixie Cook-Book, 1883, page 358. | |
| The New England Cook Book (1905) | Terrapins.—Put the |
terrapins into a pot of boiling water, where they must remain until they are dead. You then divest them of outer skin and toe-nails; and, after washing them in warm boil ... From The New England Cook Book, 1905, page 72. | |
| The Cook's Own Book (1832) | Ters, &c |
it with tine flour, salt, a little oil, beer, vinegar, or white wine and the whites of eggs teat up; wlien of a proper it will drop out of the spoon about the size of a ... From The Cook's Own Book, 1832, page 56. | |
| Camp Cookery (1910) | Test with a |
or sliver. the tubers are for new potatoes, thirty to forty minutes for old ones) off all the dust some salt over the (it absorbs the surface moisture), and let the pot ... From Camp Cookery, 1910, page 140. | |
| The Dixie Cook-Book (1883) | Texas Bakep Irish Porarors |
Boil some good Irish potatoes; when done, mash, season with salt, Pepper and butter; mince a large onion fine, mix well through the Potatoes, put in oven and brown ... From The Dixie Cook-Book, 1883, page 343. | |
| Gulf City Cook Book (1878) | The "Douglas Mixture" |
is a good constant tonic, and is made thus: One pound of sulphate of iron, two ounces of sulphuric acid, one gallon of mix, and Dose: One to two tea-spoonfuls to a pint ... From Gulf City Cook Book, 1878, page 281. | |
| The Kansas Home Cook-Book (1874) | The "Old Maid." |
Four eggs, four cups of flour, four cups of milk, a small piece of butter and a little salt, in and immediately, ordinary sugar-and-butter Do not take out of cups before ... From The Kansas Home Cook-Book, 1874, page 35. | |
| The Appledore Cook Book (1872) | The Affledore Cook Book |
Boiled InMan Pudding, Four cups of Indian meal, one cup of beef suet chopped finej 6ne cup of molasses, a Pour on water enough to make a thick batter. in a clothj tied ... From The Appledore Cook Book, 1872, page 212. | |
| The Appledore Cook Book (1872) | The Applbdore Cook Book |
together, and then stir in the flour, in which the saleratus and cream of tartar have been mixed. Flavor and bake either in loaves or sheets; when done, the place on top ... From The Appledore Cook Book, 1872, page 94. | |
| The Appledore Cook Book (1872) | The Appledoke Cook Book |
|B When ready to dish them, just loosen them at the sides, and turn out on a flat Have the cream ice cold when you begin to whip it; it is a good plan to. put a lump of ... From The Appledore Cook Book, 1872, page 166. | |
| The Appledore Cook Book (1872) | The Appledorh Cook Book |
quart of berries. Beat the sugar and butter to a cream, and add the eggs well beaten; then the sour in which the saleratus is dissolved, and then the flour, and lastly ... From The Appledore Cook Book, 1872, page 106. | |
| The Appledore Cook Book (1872) | The Applkdore Cook Book |
wheat for flour; but they are not so good as when raised. Buckwheat is so fine that care must be taken to stir and beat well from the bottom, or there will be lumps of dry buckwheat there. From The Appledore Cook Book, 1872, page 92. | |
| The House Servant's Directory (1827) | The Author of This Book |
Take one gallon of water, put to it the juice of ten good lemons, and the zeasts of six of them likewise, then add to this one pound of sugar, and mix it well' together, ... From The House Servant's Directory, 1827, page 111. | |
| Mrs. Beeton's Book of Household Management (1861) | The Bases or Foundations of Sauces |
The following liquids form the bases of most of the sauces: — i. White Stock. — Nearly all the good white savoury sauces have for their foundation white stock and milk, ... From Mrs. Beeton's Book of Household Management, 1861, page 252. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Bed-room |
The family bed-room should be on the first floor if possible, if the house is properly built and there is no dampness. Matting is better for the floor THE GUEST-CHAMBER. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 342. | |
| The Dixie Cook-Book (1883) | The Bed-room |
The family bed-room should be on the first floor if possible, if the house is properly built and there is no dampness. Matting is better for the floor than carpet, ... From The Dixie Cook-Book, 1883, page 454. | |
| The White House Cook Book (1887) | The Blue Room |
Green corn left over from dinner makes a nice breakfast dish, prepared as follows: Cut the corn from the cob, and put into a bowl with a cup of milk to every cup of ... From The White House Cook Book, 1887, page 229. | |
| The Epicurean (1894) | The Breakfast Table |
The breakfast table must be laid simpler, although with as much care and taste as for all other meals; naturally there is less ceremony to be observed for a breakfast, ... From The Epicurean, 1894, page 30. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Care of Fat and Drippings |
is as necessary in any family as the care of last year’s garden seeds or the “Family Record.” Eapecially when much meat is used, there is a constant accumulation of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 333. | |
| Boston School Kitchen Text-Book (1887) | The Care of Food |
Your instruction would not be complete if we omitted to tell you how to take of food, both before and after cooking, and how to prevent the waste is so often occasioned ... From Boston School Kitchen Text-Book, 1887, page 197. | |
| Mrs. Beeton's Book of Household Management (1861) | The Chafing Dish |
The Chafing Dish, which exemplifies the earliest known method of cooking, has lately become very popular for cooking supper dishes, for use in the sick room, and amongst ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Boston School Kitchen Text-Book (1887) | The Combinajtion of Foods |
All the different kinds of food material— water, salts, sugar, starch, fat, and albumen — must be combined in our diet, for a substance which fulfils only one of the ... From Boston School Kitchen Text-Book, 1887, page 86. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Composition of the Human Body |
Our bodies are made up of different materials: skin, flesh, blood, bone, ete. These consist of a large number of substances, called compounds; the compounds contain two, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 471. | |
| The Picayune Creole Cook Book (1901) | The Creole Bouillabaisse, with the |
modifications and improvements that early ingenuity suggested, is a dish that was the standing offering in the olden days to every distinguished Parisian or foreigner ... From The Picayune Creole Cook Book, 1901, page 55. | |
| The Good Housekeeper (1841) | The Dairy |
Always to make good butter or cheese shows great care and excellent judgment in the farmer’s wife. When every department of the dairy is kept perfectly neat, there is ... From The Good Housekeeper, 1841, page 124. | |
| Mrs. Hale's New Cook Book (1857) | The Dairy |
4n be opetitJ, and the butter taken out and put into a shallow pan o» tub. The buttermilk set aside for pigs or for do niestic purposes. The next point is to squeeze the ... From Mrs. Hale's New Cook Book, 1857, page 465. | |
| Housekeeping in Old Virginia (1879) | The Dover Ego-Beater |
Is indispensable to housekeepers. It froths eggs in less than a fourth of the time a spoon or an ordinary egg-beater requires to froth them.— Jfrs. 8, T. To Kemove Rust ... From Housekeeping in Old Virginia, 1879, page 510. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Down-east Recipe |
Theee pounds of pumpkin, six ounces of butter, six eggs, two of wine, one spoonful of brandy, sugar, salt and spice to taste; cut the pumpkin in slices, pare it, take ... From Mrs. Porter's New Southern Cookery Book, 1871, page 303. | |
| The Epicurean (1894) | The Epicure Ajn |
Eggs, liard-boiled, a la Waslibarn 849 • — hard-boiled, croquettes (Fig. 561).... 850 — bard-boiled. New York style 850 — hard-boiled, Russian style 850 — molded a la ... From The Epicurean, 1894, page 900. | |
| The Epicurean (1894) | The Epicureatst |
(No. 194a), keeping thorn firm; tie the head in a cloth and boil it for five hours over a slow fire; set it to cool for half an hour, unwrap it and reshape the head as ... From The Epicurean, 1894, page 818. | |
| Mrs. Hale's New Cook Book (1857) | The Etna .—This |
useful little machine is almost indispensable in a sick room. It enables you to have a pint of water boiled in a few minutes by means of a small quantity of spirit? of ... From Mrs. Hale's New Cook Book, 1857, page 444. | |
| Aunt Babette's Cook Book (1889) | The Family Medicine Case |
HOW TO CONSTRUCT IT, In the first place keep your medicine case out of the children's reach, and in a dry, cool place. Have drawers at the bottom large enough to hold ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 571. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Filling |
^ pound of powdered sugar gill of water the sugar and water together it forms a heavy thread when dropped from a spoon. Beat the whites of the eggs until very stiff, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 508. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Filling |
YZ pint of milk i^ tablespoonmis of corn-starch Grated rind of half an orange 2 tablespoonfuls of orange juice Yolks of 3 eggs to boil in a farina Beat the cornstarch, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 510. | |
| The American Frugal Housewife (1829) | The Fkugal Housewife |
and a half; and other pieces less in proportion. The slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before ... From The American Frugal Housewife, 1829, page 58. | |
| The American Frugal Housewife (1829) | The Frcgal Housewife |
Th(2 lemon syrup, usually sold at fifty ?ents a bottle, may be made much cheaper. Those who use a quantity of it will it worth their while to make it. about a pound of ... From The American Frugal Housewife, 1829, page 28. | |
| Camp Cookery (1910) | The French-Canadians |
found that out long ago. "Skin and clean carefully four muskrats, being particular not to rupture musk or gall sac. the hind legs and saddles, in pot a little water, a ... From Camp Cookery, 1910, page 92. | |
| The American Frugal Housewife (1829) | The Frugal Hotsewlfe |
or not. The following Is tlie receipt for making:—Select good white potatoes, boil them, and, when cold, peel and rednce them to a pulp with a rasp or mortar; to five ... From The American Frugal Housewife, 1829, page 95. | |
| The American Frugal Housewife (1829) | The Frugal Llocsewife |
People in general think tliey must go abroad for vaporbatlis; but a very simple one can be made at home. Place strong sticks across a tub of water, at the boiling point, ... From The American Frugal Housewife, 1829, page 35. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Galette |
is a favorite in France; it may be made rich or plain by varying the allowance and bv usine or oniittins: e^s-volks. of flour and twelve ounces of butter rubbed well ... From Mrs. Porter's New Southern Cookery Book, 1871, page 280. | |
| The Picayune Creole Cook Book (1901) | The Grated Peel of an Orange |
12 Sweet Louisiana. Oranges. 1 Pound jugar. 1 Gill Water. Wash the rice clean, and boll according to recipe in about a pint and a quarter of water. In half an hour take ... From The Picayune Creole Cook Book, 1901, page 189. | |
| The Picayune Creole Cook Book (1901) | The Grated Peel of Half an Orange |
Boil the rice well, according to recipe, and when very soft add the half pint of cream, and let it come to a boll. Beat the butter and sugar and the yolks of the eggs ... From The Picayune Creole Cook Book, 1901, page 188. | |
| The Picayune Creole Cook Book (1901) | The Grated Rind and Juice of an Orange |
Wash the potatoes well, and boil them until tender, but not overdone. Thirty minutes will suffice. When cold, peel and grate them, and then beat together the butter and ... From The Picayune Creole Cook Book, 1901, page 270. | |
| The Picayune Creole Cook Book (1901) | The Grated Rind of a Lemon |
‘Wash the rice thoroughly, and cook it in a quart of boiling water. When very soft, drain the rice of all water by pressing through a colander, and add it to the milk. ... From The Picayune Creole Cook Book, 1901, page 188. | |
| The Picayune Creole Cook Book (1901) | The Grated Rind of Half an Orange |
Seed the raisins, chop them fine; seed the currants after washing and picking them over carefully and mince the citron and grated rind of the orange and lemon. Now ... From The Picayune Creole Cook Book, 1901, page 272. | |
| The Virginia House-Wife (1824) | The Hands |
Take a pound of castile or any other nice old soap, scrape it in small pieces, and put it on the fire with a little water; stir it tll it becomes a smooth paste, pour it ... From The Virginia House-Wife, 1824, page 237. | |
| The New England Cook Book (1905) | The Ho Use Fvife's Librae V |
eggs, two small cupfuls of fine sugar. Heat the milk, stir in the sugar and corn-starch, boil five minutes, and put in the Stir steadily until it becomes quite From The New England Cook Book, 1905, page 240. | |
| The New England Cook Book (1905) | The Ho Use Wife's Libear K |
it a few minutes, and turn the whole a saucepan containing three quarts of boiling water; let forty minutes, removing the scum. In the meantime soak three pods of okra ... From The New England Cook Book, 1905, page 54. | |
| The New England Cook Book (1905) | The Ho Use Wife's Librak Y |
Boiled Spinacll.—Boil the spinach in plenty of water, drain? and press the moisture from it it small, put it into a clean saucepan, with a of fresh whole until well mixed and very hot. From The New England Cook Book, 1905, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Host and Hostess |
Those who entertain should remember it is vulgar hospitality, exceedingly annoying to guests, to overload plates, or to insist on a second supply. If the guest wants ... From Buckeye Cookery and Practical Housekeeping, 1877, page 358. | |
| The New England Cook Book (1905) | The House Wife's Librae V |
three pounds sugar, two ounces cinnamon, one-half ounce Scald together the sugar, vinegar, and spices; pour over the fruit. Let it stand twenty-four hours; off, scald ... From The New England Cook Book, 1905, page 268. | |
| The New England Cook Book (1905) | The Housewife S Linrary |
deem necessary; beat up the yelk of one ^%'g, add a lump of butter the size of a walnut, a gill quantity of vinegar, a tablespoonful of sugar, an even teaspoonful of ... From The New England Cook Book, 1905, page 128. | |
| The New England Cook Book (1905) | The Jjouseivife's Library |
"Welsh Rarebit.— Grate one of cheese; on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt, and a speck of cayenne; heap this on of buttered; put in ... From The New England Cook Book, 1905, page 314. | |
| The Picayune Creole Cook Book (1901) | The Juice and Grated Rind of |
a Lemon. cream; add the well-beaten egg, and then add the cornstarch, which has been well dissolved in a teaspoonful of water. When well blended pour in slowly the ... From The Picayune Creole Cook Book, 1901, page 289. | |
| The Picayune Creole Cook Book (1901) | The Juice and Rind of a Lemon |
Beat the yolks of the eggs to a cream, and then add the sugar, beating thoroughly till very, very. light. Then blend the flour and milk until smooth, and add. Add the ... From The Picayune Creole Cook Book, 1901, page 282. | |
| The Picayune Creole Cook Book (1901) | The Juice of Half a Lemon |
Melt the butter and flour, blending well without browning. Add a half pint of water, or consommé, the juice of one onion, and let it simmer twenty minutes. Season to ... From The Picayune Creole Cook Book, 1901, page 169. | |
| The Picayune Creole Cook Book (1901) | The Juice of Half a Lemon |
Peel the Bananas and cut them into halves. Put the sugar and the water on to boil, and after ten minutes add the lemon juice. Then put the bananas, a few at a time, into ... From The Picayune Creole Cook Book, 1901, page 257. | |
| The Picayune Creole Cook Book (1901) | The Juice of Half a Lemon |
Peel the plantains and cut into halves or quarters. Put the sugar and water on to boil, and, after ten minutes, add the lemon juice. Then put the pieces of plantain, a ... From The Picayune Creole Cook Book, 1901, page 260. | |
| The Picayune Creole Cook Book (1901) | The Juice of Half a Lemon |
Take a half pound of the finest white clarified sugar, and clarify again by boiling it with half of the white of an egg, beaten to a stiff froth. Clear off the skum as ... From The Picayune Creole Cook Book, 1901, page 323. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Light |
i y>2 cups of sugar 2 large cups of flour YI cup of butter y<z cup of water Juice and rind of a lemon the to a cream, add gradually the sugar, then add the water, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 501. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Little Folks' Joys |
OxE cupful of white sugar, one of sour cream, one eggy two eupsful of flour, half a teaspoonful of soda, and flavor to taste; bake about: nicest eaten fresh and warm. From Mrs. Porter's New Southern Cookery Book, 1871, page 252. | |
| The Italian Cook Book (1919) | The Macedoine |
of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small ... From The Italian Cook Book: The Art of Eating Well, 1919, page 23. | |
| Mrs. Lincoln's Boston Cook Book (1884) | The Making and Care of a Coal Fire |
If you intend to buy a new stove or range, get one simple in construction, that you may quickly learn all its parts and their uses; plain in finish, that you may easily ... From Mrs. Lincoln's Boston Cook Book, 1884, page 29. | |
| The Southern Cookbook (1912) | The Mixture |
Boil slowly one pound of soft soap in two quarts of water to one. Of this jelly take three or four spoonfuls, and mix to a consistence with emery number three. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 137. | |
| Jell-O Recipe Book (1905) | The Most Popular Recipe |
Probably nine of every ten people who use JELL-0 prepare it according to the following recipe and:find:it delicious and satisfying, and at the same time very ... From Jell-O Recipe Book, 1905, page 3. | |
| Fifty-Two Sunday Dinners (1913) | The N. K. Fairbank Company |
For All Shortening and Frying Use COTTOLENE [Fe over a quarter of a century the world has known Cottolene, It established a class of its own a generation ago. Cottolene ... From Fifty-Two Sunday Dinners, 1913, page 8. | |
| The New England Cook Book (1905) | The No Use Wife' S Librar Y |
square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry brown, then add three onions sliced thin, and fry those brown. Remove the kettle from ... From The New England Cook Book, 1905, page 66. | |
| Common Sense in the Household (1871) | The Nuksekt |
salted very slightly. Simmer one houi", stirring often, and strain before sweetening. Arrowroot, i^ 1 cup of boiling water. " fresli milk. 2 teaspoonfuls best Bermuda ... From Common Sense in the Household, 1871, page 525. | |
| The Picayune Creole Cook Book (1901) | The Peel of a Lemon |
Do not throw the Almonds into hot water and blanch them, as in other recipes for almonds, but throw them into cold water, after shelling them, until the peeling or skin ... From The Picayune Creole Cook Book, 1901, page 334. | |
| The Picayune Creole Cook Book (1901) | The Peel of One Lemon |
Slice the onions and brown them in lard, using about one tablespoonful. Skim the lard off the onions and put the beef in the pan. Stir up and smother. Add the oil, the ... From The Picayune Creole Cook Book, 1901, page 42. | |
| Mrs. Hale's New Cook Book (1857) | The Philosophy of Cookery |
Bat besides the flesh-making ingredients, namely, the albuihcn and 6brin, we have sliown that it is needful the blood should have food for oxygen; is contained in milk, ... From Mrs. Hale's New Cook Book, 1857, page 29. | |
| The Picayune Creole Cook Book (1901) | the Picayune Creole Cgok Book |
ding in it. Sew it up, put it into a kettle of boiling water, and let it boil for six hours. Serve with a Hard From The Picayune Creole Cook Book, 1901, page 273. | |
| Boston School Kitchen Text-Book (1887) | The Proper Proportions of Food |
Nutritious foods are those which tliat can be digested, absorbed into the blood, and assimilated or made a part of our bodies, and so promote growth and supply the ... From Boston School Kitchen Text-Book, 1887, page 139. | |
| Common Sense in the Household (1871) | The Queex of Plum Puddings |
" of suet, freed from strings and chopped fine. " 2^ lbs. of flour. "of raisins, seeded, chojiped, and dredged with 2 lbs. of currants, picked over carefully after they ... From Common Sense in the Household, 1871, page 413. | |
| The Dixie Cook-Book (1883) | The Question of Wines |
‘This is best answered by remarking that in first class—and in first class dinners, breakfasts, etc., only, a profusion of wines is admissable, sometimes as many as a ... From The Dixie Cook-Book, 1883, page 489. | |
| The Southern Cookbook (1912) | The Ragout |
Cut the nicest part of the head in small thick pieces, the kernels, and of the fat of the root of the tongue. Rub with these some of the same seasoning, as you put them ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 143. | |
| The American Frugal Housewife (1829) | The Salter |
m.eat is, the longer If very salt, it is well to put it in soak over night; change the cooking; and observe rules as in boiling tongue. If it is intended to be eaten ... From The American Frugal Housewife, 1829, page 50. | |
| The Picayune Creole Cook Book (1901) | The Same of Cinnamon’ and Allspice |
Grate the potatoes and mash them through a sieve, if you use them raw. If you use the cold boiled potatoes, simply mash them. Beat the butter and the sugar to a rich ... From The Picayune Creole Cook Book, 1901, page 277. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Sitting-room |
The sitting-room should be the pleasantest, because most used, of all in the house. Do not put down a Brussels carpet here, because it is too hard to sweep and holds too ... From Buckeye Cookery and Practical Housekeeping, 1877, page 342. | |
| The Dixie Cook-Book (1883) | The Sitting-room |
The sitting-room should be the pleasantest, because most used, of all in the house. Do not put down a Brussels carpet here, because it is too hard to sweep and holds too ... From The Dixie Cook-Book, 1883, page 454. | |
| The Southern Cookbook (1912) | The Soutftem Cookbook |
To four quarts of new milk warmed, put from a pint to a quart buttermilk strained, according to its sourness; keep the pan covered until the curd be of a firmness to cut ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 62. | |
| The Southern Cookbook (1912) | The Southemi Cookbook |
of currants washed and nicely dried, and the flour and beat all for some time, then dredge flour on tin plates, and drop the batter on them the of a walnut. If properly ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. | |
| The Southern Cookbook (1912) | The Southerji Cookbook |
one of peach-water, or ratafia, nutmeg, and grated lemon-peel. When well, mixed, put a paste round the edge, and fill the dish; slices ot candied orange, lemon, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. | |
| The Southern Cookbook (1912) | The Souttiern Cookbook |
Great care must be taken that bottles are perfectly prepared, and that the corks are of the best sort. The ale will be ready in three or four months, and vent peg is ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. | |
| Mrs. Hale's New Cook Book (1857) | The Store |
25^ Pcncder offine herbs for fi/tvoring Soups and Sauces, when fresh herbs cannot be obtained.—Take dried parsley two ounces; of lemon-thyme, summer-savory, sweet ... From Mrs. Hale's New Cook Book, 1857, page 245. | |
| Mrs. Hale's New Cook Book (1857) | The Store |
2(53 the cider will then begin to sour, and in six months will become It should then be racked off, and kept either in bottles or casks, taking to decant it gets or ... From Mrs. Hale's New Cook Book, 1857, page 251. | |
| Home Candy Making (1889) | The Tools Required |
A granite saucepan, with a side handle, holding one quart, be necessary for sugar Two small saucepans, holding one pint each, are convenient for melting fondant; ... From Home Candy Making, 1889, page 21. | |
| Fifty-Two Sunday Dinners (1913) | The Use of Cottolene in Frying |
In sautéing, browning or “shallow frying” (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan while cold ... From Fifty-Two Sunday Dinners, 1913, page 10. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | The Washing of Dishes |
Miss Downing says: “I have found in my teaching that only the pupils who do not know how to wash them properly dislike the washing of dishes. When I hear a young lady ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 15. | |
| The Picayune Creole Cook Book (1901) | The Whites of an Hag |
14 Pound of Finest White Confectionery * Peel the pecans in halves, being careful not to break the meat. Then beat the white of an egg very briskly with its weight in ... From The Picayune Creole Cook Book, 1901, page 349. | |
| The Creole Cookery Book (1885) | The Whole Year |
Take the tomatoes, when perfectly ripe, and scald them in hot water, in order to take off the skin easily. When skinned, boit them well in a little sugar or salt, but no ... From The Creole Cookery Book, 1885, page 98. | |
| The Woman Suffrage Cook Book (1886) | The Woman Suffrage Cook K |
50 and. 'O Puck Take a pudding dish holding two quarts and fill with sour apple quarters. Sprinkle four large spoonfuls of best sago over them and fill with hot water. ... From The Woman Suffrage Cook Book, 1886, page 70. | |
| The Woman Suffrage Cook Book (1886) | The Woman Suffrage Cook-bov |
Delict Jian Pudding. irloa.) One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoon - ful of salt. Boil milk ... From The Woman Suffrage Cook Book, 1886, page 80. | |
| Reliable Recipes (c. 1910s-1920s) | The World's Greatest Baking Powder |
1. The center should look clear when held in front of a candle flame in dark room. 2. They should sink if placed in a basin of cold water. i level teaspoon salt 2 cups ... From Reliable Recipes, c. 1910s-1920s, page 62. | |
| The Picayune Creole Cook Book (1901) | The Yolks of Three E |
1 Tablespoonful of Vanilla Essence. Shell the chestnuts and throw them into boiling water to blanch. Then take off the brown skin, and set them in a saucepan and cover ... From The Picayune Creole Cook Book, 1901, page 275. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Theee-quarters |
of a of one of sugar, eight eggs, one pound of the juice and grated rind of a lemon, one pound of seedless raisins; separate the yolks and whites eggs, beat them to a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 227. | |
| The House Servant's Directory (1827) | Them Shine |
Dilute one quarter of a pound of Venice turpentine in one gill of spirits of wine, if too thick, add some more spirits of wine, until of the consistency of milk, then ... From The House Servant's Directory, 1827, page 102. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Then the |
other half of the white of egg, and then the remainder of the flour, very lightly. a tin pan, or one made of paste-board, which will be better. Put in the mixture, and ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 67. | |
| Directions for Cookery, in Its Various Branches (1837) | Then with |
a large wooden spoon in one hand, and some wheat flour in the other, thicken and stir it till it is about the consistence of a boiled custard. Afterwards throw in, one ... From Directions for Cookery, in Its Various Branches, 1837, page 303. | |
| Directions for Cookery, in Its Various Branches (1837) | Then with a |
skimmer is perforated with holes, commence taking up the maccaroni, (draining and spread a layer of it over the cheese and butter. Spread over it another layer of grated ... From Directions for Cookery, in Its Various Branches, 1837, page 213. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Then, with a |
round tin cutter, cut out a patty, and lay it on a greased tin it over the top with the beaten yolk of an egg, being careful not to allow any of the yolk to run down the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 402. | |
| The Epicurean (1894) | Thes, Etc |
(3700). CHOCOLATE (ChocolatX Have good, fine vanilla chocolate; dissolve it in a tin saucepan, or better still in a chocolate pan as shown in figure, using the mixer to ... From The Epicurean, 1894, page 900. | |
| Recipes for Sea Food (c. 1910s) | Thicken the |
liquid with one ounce of flour which has been cooked in Boil ten minutes, then mix with the yolks of four eggs and some chopped parsley. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 103. | |
| Foods That Will Win the War and How to Cook Them (1918) | Thicken with a |
tablespoon of flour and turn into a pudding dish. Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat ... From Foods That Will Win the War and How to Cook Them, 1918, page 50. | |
| Common Sense in the Household (1871) | Thickened Milk |
Boil a quart of milk, add a very salt, and two of or wheat flovu* wet in Stir in smoothly, and let it thicken in a vessel of boiling water, keeping the outer saucepan at ... From Common Sense in the Household, 1871, page 266. | |
| The New England Cook Book (1905) | Thickened Milk—With a |
little milk, mix smooth a tablespoonful of flour and a pinch of Pour upon it a quart of boiling milk, and when both are thoroughly mingled put all back into the saucepan ... From The New England Cook Book, 1905, page 323. | |
| Mrs. Beeton's Book of Household Management (1861) | Thickenings for Sauces |
White Roux. — In making white roux, equal quantities of butter and flour are stirred in a stewpan over a slow fire for 10 or 15 minutes, but without allowing the roux to ... From Mrs. Beeton's Book of Household Management, 1861, page 256. | |
| The American Frugal Housewife (1829) | Thk Fhugal Hol'sewife |
now milk; then stir in wheat it is as thick as a family pudding, and set it down by the to rise. In about half an hour, it generally grows thin; you may sprinkle a ... From The American Frugal Housewife, 1829, page 126. | |
| Fifty-Two Sunday Dinners (1913) | thorn” Apples |
Prepare'a syrup by boiling two cups sugar and one and threefourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this ... From Fifty-Two Sunday Dinners, 1913, page 175. | |
| Larkin Housewives' Cook Book (1915) | Three and |
eighteen rolled one cup sugar, four eggs, one teaspoon each allspice and salt, one-half pound seeded raisins, one-half cup butter. Pour milk twenty Add slightly beaten, ... From Larkin Housewives' Cook Book, 1915, page 89. | |
| Larkin Housewives' Cook Book (1915) | Three and |
milk, eighteen rolled one cup sugar, four eggs, one teaspoon each allspice and salt, one-half pound seeded raisins, one-half cup butter. Pour milk twenty Add slightly ... From Larkin Housewives' Cook Book, 1915, page 91. | |
| Mrs. Owen's Illinois Cook Book (1871) | Three-fourths |
of a cream or new One-half teaspoonful celery seed. Mix and beat all well together, and place the mixture in a another vessel containing boiling water till it is the ... From Mrs. Owen's Illinois Cook Book, 1871, page 115. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Three-ply Cakke |
One half cup butter, two cups sugar, three of flour, one of cold water, three eggs, tea-spoon baking-powder; take out about onethird in another dish and add to it one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 76. | |
| Mrs. Owen's Illinois Cook Book (1871) | Three-quarters |
almonds, one-quarter pound bittter almonds; blanch and pound to a smooth paste, in a mortar, a few at a time. to a froth the whites of six eggs, and beat these, by ... From Mrs. Owen's Illinois Cook Book, 1871, page 204. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Throw in |
the slices, a few at a time, stir them with a skimmer; when a light brown, take them out, and place on a piece of soft brown paper in a colander, dredge with salt, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. | |
| Housekeeping in Old Virginia (1879) | Throw in a saucepan with |
1 teacup vinegar. 1 teacup water. Salt and pepper to taste. Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above ... From Housekeeping in Old Virginia, 1879, page 258. | |
| The Italian Cook Book (1919) | Throw the |
pieces one by one the pan where there is boiling fat, butter or olive oil, and when they are well browned, take them away and serve with lemon. If it is desired that the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 30. | |
| The International Cook Book (1906) | Thursday, Fifth Week of September |
Farina Gruel (74) Eggs, Maconnaise Kippered Herrings (153) Broiled Pigs' Feet (434) Potatoes, Lyonnaise (78) 2555. EGGS, MACONNAISE Heat two tablespoons melted butter in ... From The International Cook Book, 1906, page 797. | |
| The International Cook Book (1906) | Thursday, Second Week of March |
Stewed Prunes (i) Quaker Oats (105) Omelette Proven^ale Calf's Liver, Meuniere Potatoes, Failles (611) 988. OMELETTE PROVENCALS Finely slice three medium, peeled and ... From The International Cook Book, 1906, page 304. | |
| The International Cook Book (1906) | Thursday, Third Week of November |
2848. SAUSAGE, GASTRONOME Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes, drain on a sieve, then press through potato ... From The International Cook Book, 1906, page 899. | |
| The Picayune Creole Cook Book (1901) | Thyme and Bay Leaf |
2 Eggs. 1 Pint of Consomme or Water. Slice the onions and mince the garlic. Put the butter into a stewpot, and as it melts add the onions and let them brown; then add ... From The Picayune Creole Cook Book, 1901, page 102. | |
| The Picayune Creole Cook Book (1901) | Thyme and Bay Leaf, Very Fine |
Select perfectly fresh kidneys: wash them well, and then slice very thin. Season well with salt and pepper. Put one and a half tablespoonfuls of butter into the ... From The Picayune Creole Cook Book, 1901, page 94. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley and Bay Leaf, Minced |
ne. 1 Clove of Garlic, Minced Fine. Put the oil into a frying pan, and, when heated, add the shallots, minced very fine. Let these brown slightly, and add the minced ... From The Picayune Creole Cook Book, 1901, page 225. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley, Bay Leaf |
For this take one whole piece of the rump of the veal, cut about two inches in thickness, and about the size of a large saucepan or frying pan in length and width. Lard ... From The Picayune Creole Cook Book, 1901, page 98. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley, Bay Leaf |
Cut the eggplant in two pieccs, and put to boil in cold water for about half an hour. or until tender. take out of the water and set to cool. When cold, take out the ... From The Picayune Creole Cook Book, 1901, page 222. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley, Bay Leaf. % Clove |
Boil the carrots for one hour and a half. Then cut into dice or nice slices. Put the butter in the saucepan, and add the onions, minced very fine, and the shallots, ... From The Picayune Creole Cook Book, 1901, page 216. | |
| The New England Cook Book (1905) | Tie a |
string around it, to keep the filling in, and bake in a hot oven'for half an hour, basting well as the cooking proceeds. Pork Cutlets.—Cut them about half an inch thick ... From The New England Cook Book, 1905, page 105. | |
| Common Sense in the Household (1871) | Tie the |
stxing very tightly about the mouth bag, which must be made with felled seams at sides and bottom, the better to exclude the water. The water must be boiling when the ... From Common Sense in the Household, 1871, page 407. | |
| The Epicurean (1894) | Tiik Eficurean |
"'Siiai^ be perfectly horizontal; for basket is made in two pieces; width and of ordinary thick glass; it must invariably be clean, and then filled slightly less than ... From The Epicurean, 1894, page 900. | |
| The Jewish Manual (1846) | Timbale De Maccaroni |
This is a very pretty dish. The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into short pieces about two inches ... From The Jewish Manual, 1846, page 116. | |
| The International Cook Book (1906) | Timbales, Milanaise |
Cauliflower Sautes (631) Rice, Imperatrice (1234) Soak in cold water thirty minutes a large bunch fresh red radishes with the stalks and green leaves; wash well and ... From The International Cook Book, 1906, page 665. | |
| Recipes for Sea Food (c. 1910s) | Timbales.— Take |
a cup of any cooked pick it over carefully, season with salt and pepper, add a spoonful of chopped parsley and enough white hold turn the in, stand it in a pan of hot ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. | |
| Boston School Kitchen Text-Book (1887) | Time and |
are wasted by packing butter into a tablespoon and scraping off* to a measure; unless the is it is difficult to pack; and if soft and you dip the spoon butter, you ... From Boston School Kitchen Text-Book, 1887, page 63. | |
| Mrs. Beeton's Book of Household Management (1861) | Time Required for Cooking |
Sauces made by the slow process are allowed to simmer for 2 or 3 hours, or until all the unabsorbed fat conies to the surface. Frequent stirring is necessary, also ... From Mrs. Beeton's Book of Household Management, 1861, page 255. | |
| Manual for Army Cooks (1896) | Time Required in Cooking |
Many of the recipes indicate the time.of cooking. The following is a fair average, when specific directions are not given in the recipe: Roasting.-Ten pounds of beef ... From Manual for Army Cooks, 1896, page 20. | |
| The Cook's Own Book (1832) | Timi'.xlf |
I'm a of flour on the slab, make a in tin; middle of it, into which jx.ur a little water, three or ' oil, a quarter of a (Kjund of butTO A TOM ter, the yolks of two ... From The Cook's Own Book, 1832, page 267. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tin Ware |
I apple corer I small funnel i asparagus boiler 3 ice-cream moulds i two quart covered pail I heavy wire broiler for steaks I four-quart covered pail i quart graduated ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 559. | |
| Boston School Kitchen Text-Book (1887) | Tion, Climate, and Means |
We have learned that we need a variety of food in our daily diet, and that the selection of food should be determined by the state of health, and by individual digestive ... From Boston School Kitchen Text-Book, 1887, page 207. | |
| The Kansas Home Cook-Book (1874) | TJae J. S. Kirk & Co.'s Superior Soaps |
mustard (pure), one cup brown sugar, two tablespoons of ground pepper, one tablespoon of ground one tablespoon ground Throw all these ingredients together, and bring ... From The Kansas Home Cook-Book, 1874, page 109. | |
| The Cook's Own Book (1832) | Tmk 'hi-ainu |
Clarified butter is beat lor this purpose; but if you have none ready, put s.mie fresh butter into a ftewpan over a.-low, clear lire; it is melted, add llotir sullicient ... From The Cook's Own Book, 1832, page 267. | |
| Mrs. Hale's New Cook Book (1857) | Tne Dairt |
the richness of the milk. The rennet should he very pnre and sweet; when the milk is coagulated, do not break the curd, as in niaking other cheese, but take it out ... From Mrs. Hale's New Cook Book, 1857, page 469. | |
| Common Sense in the Household (1871) | To "Wash Lawn or Thin Muslin |
Boil two quarts of wheat-bran in six quarts, or more, of water, half an hour. Strain through a coarse towel and mix in the water in which the muslin is to be washed. Use ... From Common Sense in the Household, 1871, page 534. | |
| The National Cookery Book (1876) | To Bake Reep Brrps |
Select a number of large potatoes of the same size and shap Wash them well and pare them, taking the sl in off as thin as knife or teaspoon scoop out a space in the ... From The National Cookery Book, 1876, page 113. | |
| The Good Housekeeper (1841) | To Black a Brick Hearth |
Mix some black lead with soft soap and a little water, and boil it—then lay it on with a brush—Or mix the lead with water only. TO CLEAN BRASS, Rub it over with a bit of ... From The Good Housekeeper, 1841, page 122. | |
| La Cuisine Creole (1885) | To Blanch Almonds |
Pour boiling water on them and let them remain in it a few minutes. Remove the skins, throw the al¬ monds into cold water, drain them from the water, but do not wipe them. From La Cuisine Creole, 1885, page 248. | |
| The White House Cook Book (1887) | To Bleach Cotton Cloth |
TAKE one large spoonful of sal soda and one pound of chloride lime for thirty yards; dissolve in clean, soft water; rinse the cloth thoroughly in cold, soft water so ... From The White House Cook Book, 1887, page 603. | |
| The Creole Cookery Book (1885) | To Boil Artichokes |
Wash'and scrape the artichokes; parboil them in the water, then boil in milk, salt to the taste; 15 minutes will boil them sufficiently long in the water, and in the ... From The Creole Cookery Book, 1885, page 104. | |
| Mrs. Hale's New Cook Book (1857) | To Boil Bice.—Wash |
the perfectly clean, and put on one pound in two quarts of cold water; stir it up from the bottom of the kettle once or twice, it boils; let it boil twenty minutes, ... From Mrs. Hale's New Cook Book, 1857, page 269. | |
| The Virginia House-Wife (1824) | To Boil Fowls |
Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, take it off, let them boil very ... From The Virginia House-Wife, 1824, page 99. | |
| Housekeeping in Old Virginia (1879) | To Boil Hominy |
Take two quarts of hominy, wash through several waters imtil the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of ... From Housekeeping in Old Virginia, 1879, page 236. | |
| Housekeeping in Old Virginia (1879) | To Boil Hominy |
Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it. — Mrs. TF. From Housekeeping in Old Virginia, 1879, page 237. | |
| Housekeeping in Old Virginia (1879) | To Boil JSaTfh |
The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the ... From Housekeeping in Old Virginia, 1879, page 135. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Prawns |
Throw a handful of salt into a pot of boiling water. When it boils very hard, put in the prawns. Let them boil a quarter of an hour, and when you take them out lay them ... From Directions for Cookery, in Its Various Branches, 1837, page 66. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Salt or Smoked Sheep's Tongues |
Wash one dozen sheep's tongues, and soak them over night In the morning, put them in a kettle of cold water and bring them slowly to a boil; skim all the scum from the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. | |
| The Good Housekeeper (1841) | To Boil Sugar |
To every pound of sugar allow one gill of water; stir it over the fire till ‘the sugar is entirely dissolved; when it From The Good Housekeeper, 1841, page 90. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Boil Sugar |
The degrees of boiling sugar are variously divided by different cooks. six and others as high as eight. The French boil sugar for nearly all their desserts. For all ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 398. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Boil Tapioca and Sago |
Soak a cup full in cold water one or two hours, then wash it out, put it into a saucepan with one quart of water, lét it boil until the water is absorbed; add a little salt. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 149. | |
| The Virginia House-Wife (1824) | To Boll Sturgeon |
Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt and let it lie an hour, then put it on incold wa ter with some salt and a few ... From The Virginia House-Wife, 1824, page 85. | |
| The National Cookery Book (1876) | To Bor Artichokes |
Wring off the stalks. pull out the strings, and wash them well. Have prepared a larg pot of boiling water, add a litt]. salt, place the ti kes in it, tops downward, and ... From The National Cookery Book, 1876, page 155. | |
| The National Cookery Book (1876) | To Bor Grits |
rits and boil it in two quarts of water, Wash well a pint of ¢ with a little salt, for twenty minutes, stirring it often. If any water remains, pour it off. Cover the ... From The National Cookery Book, 1876, page 191. | |
| The National Cookery Book (1876) | To Bor Laree Hominy |
Take two quarts of hominy, wash it, and put it into a large iron kettle holding more than two gallons. Fill it eight or ten inches above the hominy with cold water. Let ... From The National Cookery Book, 1876, page 191. | |
| The National Cookery Book (1876) | To Bor Smart Homryy |
Put a quart of hominy into two quarts of water, add a little salt, and let it boil slowly for an hour and a half. Stir it occasionally to prevent burning. Taste it, and ... From The National Cookery Book, 1876, page 191. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Braise |
Braising is one of the best modes of preparing meat. are pans expressly for braising; but any deep tin, sheetiron, or granite-ware pan, with a cover, will answer quite ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 402. | |
| The Southern Cookbook (1912) | To Brew Very Fine Welsh Ale |
Pour forty-two gallons of hot water, but not quite boiling", on four bushels of malt, cover and let it stand three hours; in the meantime infuse a pound and a half of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 111. | |
| Mrs. Beeton's Book of Household Management (1861) | To Brighten Gilt Frames |
Take sufficient flour of sulphur to give a golden tinge to about i£ pints of water, and in this boil four or five bruised onions. Strain off the liquid when cold and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Broil Partridges |
Split them through the back, broil them fifteen minutes; dish them with pepper, salt, and a little butter. A piece of salt pork broiled to eat with them is a very great improvement. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 74. | |
| Housekeeping in Old Virginia (1879) | To Broil Partridges |
Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the ... From Housekeeping in Old Virginia, 1879, page 120. | |
| Larkin Housewives' Cook Book (1915) | To Broil with Gas |
Light the gas in the oven at least five minutes before you wish to use it. Take out the rack or the meat stick to the bars if very hot; leave in the lower pan. Put the ... From Larkin Housewives' Cook Book, 1915, page 19. | |
| Mrs. Hale's New Cook Book (1857) | To Brown |
Potatoes.—While the meat is roasting, arjd an hour before it is served, boil the potatoes and take off the skins; flour them well, and put them under the meat, taking ... From Mrs. Hale's New Cook Book, 1857, page 259. | |
| The White House Cook Book (1887) | To Brown Butter |
PUT a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring ... From The White House Cook Book, 1887, page 186. | |
| The Woman Suffrage Cook Book (1886) | To Can Barberries |
Pick off all the stems, or not, as you please, put two - quarts water into a porcelain kettle, add two quarts of the barberries; no sugar, it will toughen them; boil ... From The Woman Suffrage Cook Book, 1886, page 118. | |
| The Appledore Cook Book (1872) | To Can, Berries |
Put the berries in a nice tin pan, and set over a boiler of boiling water, and to a gallon of berries allow one cup of boiling water; heat the berries to the boiling ... From The Appledore Cook Book, 1872, page 196. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Clarify Fat |
A careful cook seldom buys lard; she saves all the ming from all trimmings from steaks, and the dripping from roasts. Put the dripping to be clarified saucepan, set it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 572. | |
| The Jewish Manual (1846) | To Clarify Ssuet |
Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig of rosemary, or a little ... From The Jewish Manual, 1846, page 81. | |
| The White House Cook Book (1887) | To Clarify Stock |
PLACE the stock in a clean saucepan, set it over a brisk fire. When boiling, add the white of one egg to each quart of stock, proceeding as follows: beat the whites of ... From The White House Cook Book, 1887, page 43. | |
| The Jewish Manual (1846) | To Clarify Sugar |
Take the proportion of one pound of sugar to half a pint of water, with the whites of a couple of eggs; boil it up twice, then set it by for the impurities to rise to ... From The Jewish Manual, 1846, page 189. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Clarify Sugar |
Put into a preserving pan as many pounds of sugar as you wish; to each pound of sugar put half a pint and the white of an egg to it together until the sugar is ... From Mrs. Owen's Illinois Cook Book, 1871, page 343. | |
| The Creole Cookery Book (1885) | To Clarify Sugar |
To 3 lbs. of sugar allow the white of 1 egg, and 1} pints of water; break the sugar into small lumps, put it into a saucepan, and pour the water over it; let it stand ... From The Creole Cookery Book, 1885, page 175. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Clarify Sugar |
Put the desired quantity of sugar and water on to; mix with a small portion of cold water the white of one egg, add it to the boiling syrup. Bring to boiling skim, and strain. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 573. | |
| The Southern Cookbook (1912) | To Clarify Sugar |
Break as much as required in large lumps, and put a pound to half a pint of water, in a bowl, and it will dissolve than when broken small. Set it over the fire, and the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 84. | |
| Presbyterian Cook Book (1873) | To Clean Bottles |
Put them into a kettle of cold water, with some wood ashes, and boil; then rinse in clean soft water. From Presbyterian Cook Book, 1873, page 172. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Brass |
Dissolve i oz. of oxalic acid in one pint of soft water. Rub it on the brass with a piece of flannel, and polish with another dry piece. This solution should be kept in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Britannia Metal |
Articles made of what is usually called Britannia metal may be kept in order by the frequent use of the following composition: — \ a Ib. of finely-powdered whiting, a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Carpets |
Carpets in bedrooms and stair-carpets may be kept clean by being brushed with a soft hair-brush frequently, and, as occasion requires, being taken up and shaken. Larger ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | TO CLEAN CARPETS |
Melt i Ib. of yellow soap and \ a Ib. of soda in an oven; then mix them well in a gallon of water to which add i oz. of nitric acid. With a clean scrub-brush wash the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Casks |
It is important that casks for wine or ale should be perfectly clean and free from any acid smell or mustincss before they are used. Lactic and acetic acid get absorbed ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Clothes From Grease and Other Stains |
Take i peck of new lime; pour over it as much water as will leave about 2 gallons of clear liquid after it has been well stirred and has settled. In about 2 hours pour ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Clean Currants |
Add one cup of flour to every quart of currants and rub them well between the hands. free them from stones and stems. turn them into a colander and skake until the stems ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 571. | |
| The White House Cook Book (1887) | To Clean Currants |
PUT them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the flour, grit and fine stems have passed through the ... From The White House Cook Book, 1887, page 421. | |
| Boston School Kitchen Text-Book (1887) | To Clean Currants |
Put them m a squash strainer, and sprinkle thickly witli flour. Rub them well until they are separated, and the flour, grit, and fine stems have passed through the ... From Boston School Kitchen Text-Book, 1887, page 157. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Clean English Currants |
Pick all the stones, bits of dirt and long stems from the currants. Add one pint of flour to two quarts of currants, and rub well between the hands. starts the stems and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 397. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Floorcloth |
Shred half an ounce of good beeswax into a saucer, cover it entirely with turpentine, and place in the oven until melted. After washing the floorcloth thoroughly with a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | To Clean Furniture |
One-half pint linseed oil, one half pint vinegar, one-half pint turpentine. Apply with a flannel rag, and then rub with a dry flannel.— Jfrs. H. S. From Housekeeping in Old Virginia, 1879, page 508. | |
| Reliable Recipes (c. 1910s-1920s) | To Clean Ivory—Ivory |
ornaments, brooches, card cases, bracelets, carvings, piano keys and the like may be cleaned by painting them over with spirits of turpentine and when possible exposing ... From Reliable Recipes, c. 1910s-1920s, page 75. | |
| The Virginia House-Wife (1824) | To Clean Knives and Forks |
Wash them in warm water and wipe them till quite dry, then touch them lightly over without smearing the handles, with rotten stone made wet; let it dry on them, and then ... From The Virginia House-Wife, 1824, page 240. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Light-coloured Leather |
For fawn or yellow-coloured leather, take a quart of skimmed milk, pour into it i oz. of sulphuric acid, and, when cold, add to it 4 ozs. of hydrochloric acid, shaking ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The House Servant's Directory (1827) | To Clean Mahogany Turniture |
Take oae pound, or whatever quantity you choose, of best yellow wax, scrape it very fine, then put it into a pot or pipkin for that purpose, pour over it as much spirits ... From The House Servant's Directory, 1827, page 89. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Marble |
Mix with I of a pint of soap-lees, % of a gill of turpentine, sufficient pipeclay and bullock's gall to make the whole into a rather thick paste. Apply it to the marble ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | TO CLEAN MARBLE |
Take two parts of soda, one of pumice-stone, and one of finelypowdered chalk. Sift these through a fine sieve, and mix them into a paste with water. Rub this well all ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | To Clean Marble |
Take two parts of common soda, one part of pumice-stone, and one part of finely-powdered chalk; sift through a sieve, and mix with water; then rub it well over the ... From Gulf City Cook Book, 1878, page 278. | |
| Housekeeping in Old Virginia (1879) | To Clean Marble Slabs, etc |
Sal soda, four ounces; powdered pumice-stone, two ounces; prepared chalk, two ounces. Mix well, add sufficient water, rub well on the marble, and then wash with soap and ... From Housekeeping in Old Virginia, 1879, page 508. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Plate |
Wash the plate in a strong lather of common yellow soap and boiling water to remove all grease and wipe it quite dry; then mix as much hartshorn powder as will be ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Southern Cookbook (1912) | To Clean Plate |
Boil an ounce of prepared hartshorn powder in a quart of While on the fire put into it as much plate as the vessel will hold, let it boil a little, then take it out, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 139. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Ribbons |
Mix \ a pint of gin, \ a Ib. of honey, £ a Ib. of soft soap, \ of a pint of water together; then lay each breadth of silk upon a clean kitchentable or dresser, and scrub ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Clean Silks or Ribbons |
HALF a pint of gin, half a pound of honey, half a pound of soft soap, one-eighth of a pint of water. Mix the above ingredients together; then lay each breadth of silk ... From The White House Cook Book, 1887, page 591. | |
| The Good Housekeeper (1841) | To Clean Straw Carpets |
Wash them in salt and water, and wipe them witha clean dry cloth. TO CLEAN MARBLE, Pound very finely « quarter of a pound of whitening and asmall quantity of stone blue; ... From The Good Housekeeper, 1841, page 122. | |
| Mrs. Hale's New Cook Book (1857) | To Clean Straw Carpets.—Wash them |
in and and wipe them with a clean dry cloth. To Clean Marble.—Pound very finely a quarter of a pound of whiting and a small quantity of stone blue; in a little water one ... From Mrs. Hale's New Cook Book, 1857, page 481. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Clean the Casings or Intestines of the Hog |
Empty them, turn them out and wash them Soak them in salt water for two days. Now wash them again, cut into convenient lengths, and scrape them on a board with a blunt ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 167. | |
| Housekeeping in Old Virginia (1879) | To Clean the Hair and Hair-Brushes and Combs |
Dissolve one ounce borax and half an ounce camphor in a quart boiling water. For cleaning combs and brushes use two teaspoonfuls supercarbonate soda dissolved in half a ... From Housekeeping in Old Virginia, 1879, page 522. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Top-boots |
While cleaning the lower part in the usual manner, protect the tops, by inserting a cloth or brown paper under the edges and bringing it over them. In cleaning the tops, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Manual for Army Cooks (1896) | To Clean Utensils |
New utensils should be cleaned before they are used. A new iron pot should have a handful of sweet hay or grass boiled in it, then be scrubbed with sand and soap; ... From Manual for Army Cooks, 1896, page 23. | |
| Reliable Recipes (c. 1910s-1920s) | To Clean Windows—Do |
not use soap suds on windows. The easiest way to clean windows is with a chamois or clean cloth and clear water. Wring out the chamois or cloth so it is wet but not ... From Reliable Recipes, c. 1910s-1920s, page 75. | |
| Presbyterian Cook Book (1873) | To Cleanse the Hair |
Beat up the yolk of an egg, with a pint of soft water; apply it warm; rub well, and afterward rinse with clean From Presbyterian Cook Book, 1873, page 163. | |
| The Virginia House-Wife (1824) | To Collar a Calf’s-head |
After cleaning it njcely, saw the bone dowi the middle of the squll, but do not separate the head, take out the brains and tongue, boil it tender enough to remove the ... From The Virginia House-Wife, 1824, page 68. | |
| Presbyterian Cook Book (1873) | To Color Black |
To every pound of goods, take one ounce of extract of logwood; one ounce of blue vitriol. Put the blue vitriol in sufficient water to cover the goods without corroding, ... From Presbyterian Cook Book, 1873, page 175. | |
| Housekeeping in Old Virginia (1879) | To Cook Backbone or Chine |
Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, ... From Housekeeping in Old Virginia, 1879, page 128. | |
| Housekeeping in Old Virginia (1879) | To Cook Spare-ribs and Griskin or Short-ribs |
Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the ... From Housekeeping in Old Virginia, 1879, page 128. | |
| Larkin Housewives' Cook Book (1915) | To Cook String Beems |
As you string and cut the beans, put them in cold water to keep crisp. When ready to cook, put the beans into a saucepan, add a piece of butter such as you would use to ... From Larkin Housewives' Cook Book, 1915, page 34. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Cook the Lights and Heart of a Oalf |
Cut the lights very small, with a pound of beef, tnd set it on the fire in a saucepan, with a pint of water, some pepper, salt, ginger, an onion, and parsley. Let them ... From Jewish Cookery Book, on Principles of Economy, 1871, page 51. | |
| Gulf City Cook Book (1878) | To Crystallize Grasses |
Take one pound of the best alum, pound it quite fine, and dissolve it in a quart of clear water; but do not let it Take a deep jar or pitcher, and suspend the grasses in ... From Gulf City Cook Book, 1878, page 296. | |
| Housekeeping in Old Virginia (1879) | To Cuke Lard |
As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four ... From Housekeeping in Old Virginia, 1879, page 132. | |
| The White House Cook Book (1887) | To Cure a Sting of a Bee or Wasp |
BIND on common baking soda, dampened with water. Or mix common earth with water to about the consistency of mud. From The White House Cook Book, 1887, page 569. | |
| The White House Cook Book (1887) | To Cure Earache |
TAKE a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over the ... From The White House Cook Book, 1887, page 569. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Cure Hams and Shoulders |
This should be done as soon as possible after the meat is cold. 100 pounds of meat 2 ounces of powdered saltpetre 4 pounds of fine salt 4 ounces of brown sugar the hams ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 165. | |
| The Virginia House-Wife (1824) | To Cure Herrings |
The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine left of your Winter stock for beef, to the fishing ... From The Virginia House-Wife, 1824, page 25. | |
| Presbyterian Cook Book (1873) | To Destboy Bedbugs |
Mix together one ounce of corrosive sublimate: one of gum camphor; one pint of spirits turpentine, and one of alcohol. Put in a: apply with a feather, From Presbyterian Cook Book, 1873, page 173. | |
| Gulf City Cook Book (1878) | To Destroy Bed-bugs |
Take one ounce of quicksilver; beat up in the white of one etri;:: apply with a feather. Be careful not to let it touch your finger-rings, or anything metallic, as the ... From Gulf City Cook Book, 1878, page 280. | |
| Housekeeping in Old Virginia (1879) | To Destroy Bedbugs |
Dissolve one ounce corrosive sublimate in one pint strong spirits. Put it on the bedsteads with a feather, and it will destroy the bugs and their eggs also. — Mrs. Dr. P. G. From Housekeeping in Old Virginia, 1879, page 511. | |
| Housekeeping in Old Virginia (1879) | To Destroy Bugs, Ants, etc |
Dissolve two pounds alum in three quarts boiling water. Apply boiling hot with a brush. Add alum to whitewash for store-rooms, pantries, and closets. It is well to pound ... From Housekeeping in Old Virginia, 1879, page 511. | |
| The White House Cook Book (1887) | To Destroy Insects and Vermin |
DISSOLVE two pounds of alum in three or four quarts of water. Let it remain over night till all the alum is dissolved. Then with a brush, apply boiling hot to every ... From The White House Cook Book, 1887, page 586. | |
| Gulf City Cook Book (1878) | To Destroy Red Ants |
Take half a pound of brimstone and four ounces of jxttask; put them over the fire until united; then beat to a powder. From Gulf City Cook Book, 1878, page 281. | |
| Gulf City Cook Book (1878) | To Destroy Warts |
as much common washing-soda as the water will take up. Wash the warts with this for a minute or two, and let them dry without wiping. Keep the water in a and frequently ... From Gulf City Cook Book, 1878, page 269. | |
| The Southern Cookbook (1912) | To Dress an Ox-cheek Another Way |
Soak half a head three hours, and clean it with plenty of Take the meat off the bones; put it into a pan with a a bunch of sweet herbs, some bruised pimento, pepper, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 144. | |
| Housekeeping in Old Virginia (1879) | To Dress Brains |
Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.— Mrs. W, From Housekeeping in Old Virginia, 1879, page 158. | |
| Housekeeping in Old Virginia (1879) | To Dress Chine |
Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little ... From Housekeeping in Old Virginia, 1879, page 129. | |
| The White House Cook Book (1887) | To Dress Cucumbers Raw |
THEY should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in lay them in cold water. Just ... From The White House Cook Book, 1887, page 197. | |
| The Virginia House-Wife (1824) | To Dress Ducks with Juice of Oranges |
The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, sweet herbs and parsley, seasoned with salt, pepper, ... From The Virginia House-Wife, 1824, page 108. | |
| The Southern Cookbook (1912) | To Dress Hams |
If long hung, put the ham into water, and either dig a hole in the the earth, or let it lie on damp stones, sprinkled water to mellow, two or three days, covering it a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 164. | |
| The National Cookery Book (1876) | To Dress Macaront |
Wash and drain as much macaroni as will fill the dish. Put it on the fire in boiling water, and let it boil till it is soft enough to pass a fork through it American ... From The National Cookery Book, 1876, page 168. | |
| Directions for Cookery, in Its Various Branches (1837) | To Dress Maccaroni |
Have ready a pot of boiling water. Throw a little salt into it, and then by slow degrees put in a pound of the maccaroni, a little at a time. Keep stirring it gently, ... From Directions for Cookery, in Its Various Branches, 1837, page 212. | |
| The National Cookery Book (1876) | To Dress SPINAGE |
Pick: | ash the 3] inage in three or four waters, to remove all grit. ¢ off the stems that unite the leaves, and when thoroi y Wi shed, chop it fine on a chopping board. ... From The National Cookery Book, 1876, page 159. | |
| Housekeeping in Old Virginia (1879) | To Dress Yams |
Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Pill up the dish in this way, and ... From Housekeeping in Old Virginia, 1879, page 256. | |
| The Southern Cookbook (1912) | To Dry Apricots, in Half |
Pare thin and halve four pounds of apricots, weighing them after, put them in a dish and strew among them three pounds of sugar in the finest powder. it melts, set the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 88. | |
| The Virginia House-Wife (1824) | To Dry Cherries |
Stone them and save the juice; weigh the cherries and allow one pound of good brown sugar to three of the fruit; beil it with the juice, put the cherries in, stew them ... From The Virginia House-Wife, 1824, page 213. | |
| The Southern Cookbook (1912) | To dry Cherries with Sugar |
Stone six pounds of Kentish, put them into a preserving pan, with two of loaf sugar pounded and strewed among them, simmer till they begin to shrivel, then strain them ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 85. | |
| The House Servant's Directory (1827) | To Dye Gloves to Look Like York |
TAN. Put into half or one pint of soft half an ounce of best saffron, let the water be boiling, let From The House Servant's Directory, 1827, page 122. | |
| Presbyterian Cook Book (1873) | To Eemoye Ink Stains |
While an ink spot is fresh, take warm milk and saturate the stain; let stand a few hours; then apply more fresh milk; rub it well and it will soon disappear. If the ink ... From Presbyterian Cook Book, 1873, page 172. | |
| Housekeeping in Old Virginia (1879) | To EoAST Shoat |
The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just ... From Housekeeping in Old Virginia, 1879, page 140. | |
| Manual for Army Cooks (1896) | To Filter Muddy Water |
When at the watering place there is nothing but wet sand, take a good handful of grass and tie it roughly together in the form of a cone, six or eight inches long; then ... From Manual for Army Cooks, 1896, page 242. | |
| Mrs. Beeton's Book of Household Management (1861) | To Fine Wines |
There are various methods of fining wine; eggs, isinglass, gelatine and gum Arabic are all used for the purpose. Whichever of these articles is used, the process is ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | To Fricasssee Chickens |
Joint the chickens, and Jay them in salt and water for on hour. Then put them on to boil in a small quantity of water, with mace, pepper and salt; add half a pint of ... From The National Cookery Book, 1876, page 97. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Fry |
Frying, though one of the most common of the culinary operations, is one is least commonly performed It often results in burning the outside, while the inside is cold, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 569. | |
| The White House Cook Book (1887) | To Fry Beefsteaks |
BEEFSTEAK for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying ... From The White House Cook Book, 1887, page 131. | |
| Housekeeping in Old Virginia (1879) | To Fry Brains |
Soak the brains for several hours in weak salt water to get out the blood; drain and put them in a saucepan and pour very little boiling water on; simmer a few minutes. ... From Housekeeping in Old Virginia, 1879, page 158. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Calf's Feet |
Having first boiled them till tender, cut them in two, and (having taken out the large bones) season the feet with pepper and salt, and dredge them w^ell wdth flour. ... From Directions for Cookery, in Its Various Branches, 1837, page 105. | |
| The Virginia House-Wife (1824) | To Fry Calf’s Feet |
Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over and garnish with fried parsley. Directions for ... From The Virginia House-Wife, 1824, page 70. | |
| The National Cookery Book (1876) | To Fry Eoo-Piant |
Cut the egg-plants into slices about a quarter of an inch them, and let them lie on a dish a little raised on one he juice may run off. Let them remain thus for an flour ... From The National Cookery Book, 1876, page 163. | |
| The National Cookery Book (1876) | To Fry Homryy |
Take cold boiled hominy left from the day before, salt it and make it 1 Pp imto lttit “pats; i the nominy requires something to bind it together, use a little corn ... From The National Cookery Book, 1876, page 191. | |
| The Southern Cookbook (1912) | To Give Fine Color to Mahogany |
Let the tables be washed clean with vinegar, having first taken out any inkstains there may be with spiiits of salt, but it must be used with the greatest care, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 140. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Glace" Fruits |
Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner Stand them in a warm place to dry. Put one pound of granulated in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 570. | |
| La Cuisine Creole (1885) | To Green Fruit for Pickling or Preserving |
Put vine leaves under, between, and over the fruit in a brass kettle, and over the leaves sprinkle a tea¬ spoonful of beaten or ground alum; cover the fruit to be ... From La Cuisine Creole, 1885, page 218. | |
| Mrs. Hale's New Cook Book (1857) | To Harrico a Neck |
of Mutton.—Roast it nearly done, then cut It into cutlets, and stew it in a well-seasoned adding, cut like straws an inch.ong, the red parj^of two oi three carrots and ... From Mrs. Hale's New Cook Book, 1857, page 159. | |
| The Cook's Own Book (1832) | To Hon |
it tie it dry it with a cloth. All nv in the proportion of c\i-ry three measures of water, one of wilt; wlx-n it Uiils take oflf the scum; put lish, and kit-p it boiling ... From The Cook's Own Book, 1832, page 99. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Keep Grapes, Fresh From the Vine |
Gather fresh, ripe grapes, put them in a glass or stone jar, and seal them air tight; put them away in a dark, dry place CHERRIES IN BRANDY.—Weich the finest morellas, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 122. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Keep JEggs |
To four quarts air-slacked lime, put two tablespoonsful 'two of four quarts Put fresh eggs into a stone jar, and pour this mixture over them. This will keep nine dozen, ... From Mrs. Owen's Illinois Cook Book, 1871, page 122. | |
| Directions for Cookery, in Its Various Branches (1837) | To Keep Lemon Juice.—powder |
best loaf-sugar; put it into a bowl, and strain over it a pint of lemon juice; it well with a silver spoon the sugar has entirely melted. Then bottle it, sealing the ... From Directions for Cookery, in Its Various Branches, 1837, page 408. | |
| The Virginia House-Wife (1824) | To Keep Lemon-juice |
Get lemons quite free from blemish, squeeze them and strain the juice; to each pint of it, put a pound of good loaf sugar pounded; stir it frequently until the sugar is ... From The Virginia House-Wife, 1824, page 234. | |
| The Dixie Cook-Book (1883) | To Keep PINe-APPLEs |
Pare and cut out the eyes of a ripe pine-apple, strip all the pulp from the core with a silver fork; to a pint of this add a pound of granulated sugar, stir occasionally ... From The Dixie Cook-Book, 1883, page 168. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Keep the Color of Flannels.—put Them |
into a pail, and pour boiling water over them; let them lie till cold the first time of washing. HOW TO MAKE SHOE BLACKING.—Take one pound of well pulverized ivory ... From Jewish Cookery Book, on Principles of Economy, 1871, page 169. | |
| The Dixie Cook-Book (1883) | To Keer Ecos |
Put a two inch layer of salt in buttum of stone jar, then a layer of fresh egys, small end down; then salt, then eggs, and so on tili jar is-full, with a layer of salt ... From The Dixie Cook-Book, 1883, page 154. | |
| The National Cookery Book (1876) | To Krep Crper Sweet |
To a barrel of cider, which should stand five or six days after making, add ten pounds of white sugar, the whites of twelve eggs, beaten very light, and half a pound of ... From The National Cookery Book, 1876, page 353. | |
| The National Cookery Book (1876) | To Krrep Crper Sweet |
Four pounds of sweet lard, melted down, and half an ounce of oil of sassafras. After racking off the cider and putting it into a sweet barrel, put the sassafras in ... From The National Cookery Book, 1876, page 353. | |
| Mrs. Hale's New Cook Book (1857) | To Ktep |
Potatoes.—Buy them as dug the ground, without taking off the earth that adheres to them, and never teash them till they are wanted to be dressed. Place them in a dry ... From Mrs. Hale's New Cook Book, 1857, page 260. | |
| Mrs. Beeton's Book of Household Management (1861) | To Lay the Cloth for Dinner |
The cloth itself must first be put on straight and evenly, and if at all creased should be pressed with a clean iron over a damp cloth; next follow the decorations, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | To Make a French Pilau |
Boil a pair of fowls; when done, take them out and put the rice in the same water, first taking out some of the liquor; when the rice is done, butter it well, cover the ... From The Creole Cookery Book, 1885, page 69. | |
| Gulf City Cook Book (1878) | To Make a Mustard-plaster |
For an ordinary plaster use one part flour and two parts mustard—say one table-spoonful of flour and two of mustard; mix with a little warm water. If wanted to draw ... From Gulf City Cook Book, 1878, page 267. | |
| The Picayune Creole Cook Book (1901) | To make a Neapolitan Blanc Man |
ger, first make the above preparation, and then separate it into four parts. Put the first into a mold, and then stir into it, while warm, one heaping tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 278. | |
| The White House Cook Book (1887) | To Make a Paste or Mucilage to Fasten Lables |
SOFTEN good glue in water, then boil it with strong vinegar and thicken the liquid, during boiling, with fine wheat flour, so that a paste results; or starch paste with ... From The White House Cook Book, 1887, page 600. | |
| The National Cookery Book (1876) | To Make a Pilau |
Boil a pair of fowls, and, when well cooked, reserve a part of the water in which to boil the rice, keeping the rest to add afterwards. When the rice is done, mix it ... From The National Cookery Book, 1876, page 99. | |
| The House Servant's Directory (1827) | To Make a Strong Paste for Paper |
Take two table-spoonsful of flour, stir it well together to make it free from lumps, then add as much strong beer as will make it to a due consistency; boil slow for ... From The House Servant's Directory, 1827, page 121. | |
| The National Cookery Book (1876) | To Make Atmonp MILK |
lo three lozen fresh almonds, blanched, add two bitter almonds, 0 blanched, and two lumps or sugar. Pound the whole In a mortar, Vv ith a rea l of bo ling er, Strain it ... From The National Cookery Book, 1876, page 297. | |
| Mrs. Beeton's Book of Household Management (1861) | To Make Bandoline |
Ingredients. — i oz. of gum-tragacanth, £ pint of cold water, 3 pennyworth of essence of almonds, 2 teaspoonfuls of old rum. Mode. — Put i oz. of gum-tragacanth into a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Virginia House-Wife (1824) | To Make Black Puddings |
Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating, when cold thicken it with boiled rice or oatmeal, add leaf fat chopped ... From The Virginia House-Wife, 1824, page 83. | |
| The Virginia House-Wife (1824) | To Make Blacking |
A quarter of a pound of ivory black, two ounces of sugar candy, a quarter of an ounce of guin tragacanth, pound them all very fine, boil a bottle of porter, and stir the ... From The Virginia House-Wife, 1824, page 240. | |
| The House Servant's Directory (1827) | To Make Bottle Cement |
Half a pound of black rosin, same quantity of red sealing wax, quarter of an ounce of bees wax, melted in an earthen or iron pot it froths up, before all is melted and ... From The House Servant's Directory, 1827, page 125. | |
| Mrs. Hale's New Cook Book (1857) | To Make Butler .—For large |
quantities of butter, the horizontal or barrel churn is the best; the upright or pump churn being adapted for making butter from the produce of a few cows only. In ... From Mrs. Hale's New Cook Book, 1857, page 464. | |
| Directions for Cookery, in Its Various Branches (1837) | To Make Butter |
Scald your milk pans every day after washing them; and let them set till the water gets cold. Then wipe them with a clean cloth. Fill them all with cold water half an ... From Directions for Cookery, in Its Various Branches, 1837, page 379. | |
| The White House Cook Book (1887) | To Make Butter |
THOROUGHLY scald the churn, then cool well with ice or spring water. Now pour in the thick cream; churn fast at first, then, as the butter forms, more slowly; always ... From The White House Cook Book, 1887, page 243. | |
| The White House Cook Book (1887) | To Make Butter Quickly |
IMMEDIATELY after the cow is milked, strain the milk into clean pans, and set it over a moderate fire until it is scalding hot; do not let it boil; then set it aside; ... From The White House Cook Book, 1887, page 244. | |
| The Virginia House-Wife (1824) | To Make Candles |
Have the moulds quite clean, and put very nice wick into them; cut the tallow in small pieces, put it into a tin vessel with a spout to it, sefit in boiling water, and ... From The Virginia House-Wife, 1824, page 241. | |
| The Virginia House-Wife (1824) | To Make Cherry Brandy |
Get equal quantities of morello and common black cherries, fill your cask, and pour on (toa ten gallon cask) one gallon of boiling water; in two or three hours, fill it ... From The Virginia House-Wife, 1824, page 229. | |
| Presbyterian Cook Book (1873) | To Make Coloes Permanent |
gills of salt, in four quarts of boiling water. Put the calicoes in while hot, and let them remain until cold. Alum, or vinegar, is good to set colors of red, and green. From Presbyterian Cook Book, 1873, page 175. | |
| The National Cookery Book (1876) | To Make CreEAM PurrFs |
Beat well together two tablespoonfuls of flour, two eggs, and half a pint of cream; stir in two ounces of melted butter, and them on both sides. When they are cold, cut ... From The National Cookery Book, 1876, page 223. | |
| The Virginia House-Wife (1824) | To Make Custards |
Boil a quart of milk with a stick of cinnamon, sweeten it to your taste; when cold, take out the cinnamon and add six eggs, well beaten; put it in cups, set them in ... From The Virginia House-Wife, 1824, page 161. | |
| La Cuisine Creole (1885) | To Make French Mustard |
Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till it is of ... From La Cuisine Creole, 1885, page 61. | |
| The Kansas Home Cook-Book (1874) | To Make Good Vinegar.— Eight |
warm cistern (or rain) water, one quart molasses; mix in a stone jar, set in a warm place, and in twenty-eight days it will be fit for use. From The Kansas Home Cook-Book, 1874, page 274. | |
| The National Cookery Book (1876) | To Make Green Sweetmeat |
Take a thick watermelon rind, pare off the outer rind, cut it into any shapes desired, and throw them into a bell-metal skillet, with cold water and a piece of alum the ... From The National Cookery Book, 1876, page 317. | |
| The Good Housekeeper (1841) | To Make Gruel |
Sift the Indian meal through a fine sieve—wet two spoonfuls of this meal with cold water, and beat it till there are no lumps; then stir it into a pint of boiling water, ... From The Good Housekeeper, 1841, page 142. | |
| La Cuisine Creole (1885) | To Make Icing Por Cakes |
Beat the whites of two eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour; flavor with extract of lemon or vanilla; beat it ... From La Cuisine Creole, 1885, page 148. | |
| The Virginia House-Wife (1824) | To Make Jumbals |
To one pound of butter and one of flour, add one pound of sugar, four eggs beaten light, and whatever spice you like; knead all well together, and bake it nicely. From The Virginia House-Wife, 1824, page 173. | |
| The National Cookery Book (1876) | To Make Mince Pres |
Add to a pound of fresh beef two pounds of suet, a pound and a quarter of currants, the same of raisins, stoned, three quarters of a pound of sugar, half an ounce of ... From The National Cookery Book, 1876, page 207. | |
| The Virginia House-Wife (1824) | To Make Mush |
Put a lump of butter the size of an ege in to a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth, stir it ... From The Virginia House-Wife, 1824, page 173. | |
| The White House Cook Book (1887) | To Make Mustard |
BOIL some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter; mix well. From The White House Cook Book, 1887, page 186. | |
| The Southern Cookbook (1912) | To Make Mustard |
* Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing" it smooth; add a little salt, and keep it in a small jar, close ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 189. | |
| Housekeeping in Old Virginia (1879) | To Make Oil Mangoes |
Put the mangoes in strong brine for five days. Wash them, and remove the seed. StuflS.ng for the same. ^ pound pounded ginger. \ pound black pepper, pounded. 4 ... From Housekeeping in Old Virginia, 1879, page 284. | |
| The Dixie Cook-Book (1883) | To Make Omelets |
To make.an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, ... From The Dixie Cook-Book, 1883, page 150. | |
| Mrs. Beeton's Book of Household Management (1861) | To Make Paste for Paper Hanging |
Mix flour and water to the consistency of cream, and boil. A few cloves added in the boiling will prevent the paste going sour. From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | To MAKE Piccalilli |
To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chopped fine, one dozen green peppers, chopped, one box ground mustard, one ... From Housekeeping in Old Virginia, 1879, page 280. | |
| The Virginia House-Wife (1824) | To Make Polenta |
Put a large spoonful of butter in a quart of water, Wet your com meal with cold water in a bowl, add some salt, and make it quite smooth, then putit in the buttered ... From The Virginia House-Wife, 1824, page 116. | |
| The National Cookery Book (1876) | To MAKE Savsacre Mrat |
For a bushel of meat, « hopped fine, add one tea ‘upful of red pepper, one of black pepper, two tea upfuls ot when y l ive a litt melted oO! salted, anc enough, s« taste ... From The National Cookery Book, 1876, page 88. | |
| The Virginia House-Wife (1824) | To Make Slip |
Filla deep dish with rich milk made warm, set it on hot ashes, and add rennet enough to set it; when it becomes jellied, put the dish on ice to cool, pour cream on the ... From The Virginia House-Wife, 1824, page 199. | |
| The Creole Cookery Book (1885) | To Make Slip |
Warm 3 gallon of new milk, and stir into it a tablespoonfal of wine, in which prepared rennet has been steeped for a, week; before the milk is heated, sweeten to the ... From The Creole Cookery Book, 1885, page 181. | |
| The Virginia House-Wife (1824) | To Make Soap |
Put on the fire any quantity of lie you chuse that is strong enough to bear an egg, to each gallon add three quarters of a pound of clean grease, boil it very fast and ... From The Virginia House-Wife, 1824, page 238. | |
| The White House Cook Book (1887) | To Make Soft Soap Without Cooking |
POUR two pailfuls of boiling water upon twenty pounds of potash and let it stand two hours. Have ready thirty pounds of clean grease, upon which pour one pailful of the ... From The White House Cook Book, 1887, page 605. | |
| The Virginia House-Wife (1824) | To Make Souse |
Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the blood, and put them again in fresh water; soak them ... From The Virginia House-Wife, 1824, page 24. | |
| Housekeeping in Old Virginia (1879) | To Make Souse from Hog's Feet |
As soon as the hog is cleaned, cut off the feet and throw tliem 124 TO CURE LARD — VIRGINIA MODE OF CURmG HAMS. in a tub of cold water with a handful of salt; let them ... From Housekeeping in Old Virginia, 1879, page 131. | |
| The Virginia House-Wife (1824) | To Make Starch |
Wash a peck of good wheat and pick it very clean, put itin a tub and cover it with water; it must be kept in the sun, and the water changed every day, or it will smell ... From The Virginia House-Wife, 1824, page 239. | |
| Mrs. Beeton's Book of Household Management (1861) | To Make Starch |
Allow £ a pint of cold water and i quart of boihng water to every 2 tablespoonfuls of starch. Put the starch into a tolerably large basin; pour over it the cold water, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | TO MAKE STARCH |
Mix a teacupful of starch to a paste with warm water, adding about an inch of composite candle, 3 or 4 drops of turpentine, and a tiny piece of spermaceti, then pour ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Creole Cookery Book (1885) | To Make Sweet Breads. | |
Take 1 lb. of raw veal, and shred it very fine; add + Ib. of marrow or beef suet, and season it with pepper and salt; beat it very fine in a marble mortar, and make it ... From The Creole Cookery Book, 1885, page 83. | |
| Mrs. Beeton's Book of Household Management (1861) | To Make the Hands Soft and White |
Put a pinch of powdered alum into a basin and break into it the white of an egg. Mix this up and spread over the hands just before retiring. The hands should have been ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make Vanilla-sugar |
One pound of granulated sugar and one ounce of vanilla bean. Cut the beans halves, then into small pieces; From Mrs. Rorer's Philadelphia Cook Book, 1886, page 572. | |
| The Dixie Cook-Book (1883) | To Make Water Icing |
Take any quantity of powdered sugar you require, add cold water enough to it to form a thick paste (remember, it will not take much); beat well, and if too thin so that ... From The Dixie Cook-Book, 1883, page 360. | |
| The Cook's Own Book (1832) | To Makk |
A To a pint of the clta n ctilied spirit, add two di acinus and a half of the >wect oil of orange-peel; ii up: (li--,,Ue:i pound of i;ood lump sugar in a pint of cold ... From The Cook's Own Book, 1832, page 107. | |
| The National Cookery Book (1876) | To Maxre Atmonp PupDDING |
Half a pound of almonds, with a few small bitter ones finely pounded in a mortar (after having been put in warm water until the skin peels off); then add half a pound of ... From The National Cookery Book, 1876, page 221. | |
| Gulf City Cook Book (1878) | To Melt Butter |
Take four ounces of good butter; rub it one spoonful of flour, one table-spoonful of water, a little salt; set the vessel in another of boiling water; shake it until the ... From Gulf City Cook Book, 1878, page 92. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Mould |
When the sherbet or ice is to be served in a form, wet the mould with cold water, it with the frozen mixture, pack down well into all the designs, put a piece of white ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 473. | |
| The Boston Cooking-School Cook Book (1896) | To Mould Frozen Mixtures |
When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have moulds ... From The Boston Cooking-School Cook Book, 1896, page 505. | |
| Gulf City Cook Book (1878) | To Obtain a Large Yield of Milk |
Give your cow three times a day water slightly warm and slightly salted, in which bran has been stirred at the rate of one quart to two gallons of water. You find that ... From Gulf City Cook Book, 1878, page 282. | |
| Housekeeping in Old Virginia (1879) | To Oil Floors |
To one gallon boiled linseed oil add half a pound burnt sienna. The druggist who sells these articles will mix them. If economy is necessary, instead of employing a ... From Housekeeping in Old Virginia, 1879, page 507. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Olarify Sugar for Sweetmeats.—break |
as much sugar as you may require in large lumps, and put a pound to a half a pint of water, ina bowl, and dissolve. Set it on the fire with the white of an egg, well ... From Jewish Cookery Book, on Principles of Economy, 1871, page 113. | |
| The National Cookery Book (1876) | To Pickie Eaas |
Boil th f s till they become p rtectly hard, then remove the shells ar ay them carefully in a large-mouthed jar; pow over them boiling vinegar, well seasoned with whole ... From The National Cookery Book, 1876, page 133. | |
| The National Cookery Book (1876) | To Pickkle Walnuts |
Gather the nuts before they are hard, without bruising them; put them in a jar with salt and vinegar, and let them stand for eight days; then shake them and let them ... From The National Cookery Book, 1876, page 339. | |
| The National Cookery Book (1876) | To PickLte BurrEeRNvts |
harden ry them wi knitting needle, and if ll pass easil ugh the skin, the re not too hard Y i in a lar ), 1 cover em \ e freshly mad wood ashes. SS: vigorously stiff ... From The National Cookery Book, 1876, page 338. | |
| The National Cookery Book (1876) | To PickLtE WALNUTS |
Use walnuts sufficiently tender to pass a knitting needle through them. » them with a coarse towel; put a layer of salt, spic and garlic in the jar, then a yer of nuts, ... From The National Cookery Book, 1876, page 339. | |
| The Virginia House-Wife (1824) | To Pitch-cock Eels |
Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them; rub a ... From The Virginia House-Wife, 1824, page 93. | |
| Housekeeping in Old Virginia (1879) | To PoAST A Fore Quarter of Shoat |
Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with ... From Housekeeping in Old Virginia, 1879, page 140. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Prepare |
The pig should be four weeks old, and should be roasted the day after it is killed. In cities, pigs are usually sent from the butcher's prepared for the oven; but if be ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 156. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | To prepare Fruit for the Table |
be washed and wiped dry. should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 337. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Prepare Horse-radish for Winter |
In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horseradish, two tablespoons white sugar, half tea-spoon salt, and a pint and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 116. | |
| The Dixie Cook-Book (1883) | To Prepare Icing for Bride or Other Cakes |
Procure a clean china bowl with a round (not square) bottom inside; break into it the whites of three eggs, add about half a pound of the finest powdered sugar ... From The Dixie Cook-Book, 1883, page 363. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Prepare Musrarp |
Boil one pint vinegar, stir in a quarter pound mustard while hot, add two tablespoons sugar, tea-spoon salt, and one of white pepper; let the mixture boil.— Mrs. Olivia ... From Buckeye Cookery and Practical Housekeeping, 1877, page 116. | |
| La Cuisine Creole (1885) | To Prevent Goods From Fading |
Drop into a pail of water a teaspoonful of sugar of lead, and let it dissolve. Soak the goods in this mix¬ ture for half an hour before washing them in the ordi¬ nary manner.' From La Cuisine Creole, 1885, page 267. | |
| The Kansas Home Cook-Book (1874) | To Prevent Starch from Adhering to |
the Smooth Irons —Boil the starch as usual, and to every quart of the same add a teaspoon refined and a lump of either spermaceti, mutton tallow or butter; or if you do ... From The Kansas Home Cook-Book, 1874, page 278. | |
| Mrs. Beeton's Book of Household Management (1861) | To Protect Horses' Hoofs |
Gutta-percha may be used to protect the feet of horses when tender. Cut it into small pieces, soften with hot water, then mix with half its weight of powdered ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Pry |
are two modes of One is to fat to prevent the article from burning or sticking; and the other is to have enough not only to cover the food, but to float it. The latter ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 402. | |
| Manual for Army Cooks (1896) | To Purify Water That Is Muddy, Putrid, or Salt |
With muddy water, the remedy is to filter; with putrid, to boil, to mix with charcoal, or expose to the sun and air; or, what is best, to use all three methods at the ... From Manual for Army Cooks, 1896, page 242. | |
| The House Servant's Directory (1827) | To Recover a Person From Intoxication |
the person is intoxicated drink a glass of vinegar, or a c-up of strong coffee without milk or sugar, or a glass of hot wine. From The House Servant's Directory, 1827, page 110. | |
| The House Servant's Directory (1827) | To Remove Flies Prom Rooms |
Take half a teaspoonful of black pepper, in powder, one teaspoonful of brown sugar, and one tablespoonful of cream; mix them and place them in the room, on a plate, ... From The House Servant's Directory, 1827, page 102. | |
| The White House Cook Book (1887) | To Remove Freckles |
THE following lotion is highly recommended: One ounce of lemon juice, a quarter of a drachm of powdered borax, and half a drachm of sugar; mix in a bottle, and allow ... From The White House Cook Book, 1887, page 623. | |
| Housekeeping in Old Virginia (1879) | To Remove Ink from Carpets |
Take up the ink with a spoon. Pour cold water on the stained spot, take up the water with a spoon, and repeat this process frequently. Then rub on a little oxalic acid ... From Housekeeping in Old Virginia, 1879, page 508. | |
| The White House Cook Book (1887) | To Remove Ink From Carpets |
WHEN freshly spilled, ink can be removed from carpets by wetting in milk. Take cotton batting and soak up all the ink that it will receive, being careful not to let it ... From The White House Cook Book, 1887, page 600. | |
| Mrs. Beeton's Book of Household Management (1861) | To Remove Iron-mould From Linen |
Oxalic acid and hot water will remove iron-mould, so also will common sorrel bruised in a mortar and rubbed on the spots. In both cases, the linen should be well washed ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Remove Moth Patches |
IXTO a pint of rum put a tablespoonful of flour of sulphur. Apply this to the patches once a day, and they will disappear in two or three weeks. From The White House Cook Book, 1887, page 623. | |
| Mrs. Beeton's Book of Household Management (1861) | To Remove Spots and Stains From Dresses |
To remove grease-spots irom cotton or woollen materials, absorbent pastes, purified bullock's blood, and even common soap, are used, applied to the spot when dry. When ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | To Remove Spots from Cloth |
Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor, one ounce; transparent soap, one ounce; rain-water, one quart. — Mr. E. C, Jr. From Housekeeping in Old Virginia, 1879, page 513. | |
| The White House Cook Book (1887) | To Remove Stains and Spots |
CHILDREN'S clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing-fluids, etc.. will fix almost any stain past removal. ... From The White House Cook Book, 1887, page 596. | |
| Mrs. Beeton's Book of Household Management (1861) | To Remove Stains From Boards |
Take }• of a Ib. of fuller's-earth and £ of a Ib. of pearlash; make them into a paste with about a quart of boiling water; spread a thick coating of this over the grease ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Remove Stains From Marble |
Mix together one-half pound of soda, one-half pound of soft soap and one pound of whiting. Boil them until they become as thick as paste, and let it cool. Before it is ... From The White House Cook Book, 1887, page 594. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Remove Stains From Silver.—soak the |
silver in lye for three or four hours, then cover it thick with whiting, wet with vinegar; let it dry on, then rub it with dry whiting, and polish it with dry wheat ... From Jewish Cookery Book, on Principles of Economy, 1871, page 166. | |
| Gulf City Cook Book (1878) | To Remove Tan and Sunburn |
Six drams of powdered borax, three fourths of an ounce of pure glycerine, twelve ounces of rose-water; mix, and use daily as a cosmetic. From Gulf City Cook Book, 1878, page 277. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Render Fat with Milk |
To two pounds of fat (finely chopped if unrendered) add one-half pint of milk, preferably sour. Heat the mixture in a double boiler until thoroughly melted. Stir well ... From Foods That Will Win the War and How to Cook Them, 1918, page 86. | |
| The White House Cook Book (1887) | To Renew Old Crape |
PLACE a little water in a tea-kettle, and let it boil until there is plenty of steam from the spout; then, holding the crape in both hands, pass it to and fro several ... From The White House Cook Book, 1887, page 593. | |
| Mrs. Beeton's Book of Household Management (1861) | To Renovate Crape |
Place a little water in a tea-kettle and let it boil until there is plenty of steam from the spout; then, holding the crape with both hands, pass it to and fro several ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Revive Cut Flowers |
Plunge the steins into boiling water, and by the time the water is cold, the flowers will have revived. Th^n cut the ends of the stems afresh, and place in fresh cold water. From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The House Servant's Directory (1827) | To Revive the Colour of Cloth |
Pour one quart of soft water on one pound of burnt pot-ashes; in twelve hours after pour it ofl^ in another vessel, then put in a handful of marsh mallow leaves, with ... From The House Servant's Directory, 1827, page 114. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Revive the Oolor of Blaok Silk.—boil |
some logwood in water half an hour, then simmer the silk half an hour, take it out and put into the dyea little blue vitriol, or green copperas; cool it and simmer the ... From Jewish Cookery Book, on Principles of Economy, 1871, page 166. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Save Fats |
Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying—that is, olive oil, corn oil, cottonseed oil, ... From Foods That Will Win the War and How to Cook Them, 1918, page 129. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Save Mink |
Use it all. Buy whole milk and let* cream rise. Use this cream, and you secure your milk without cost. Hconomize on milk and cream except for children. Serve buttermilk. ... From Foods That Will Win the War and How to Cook Them, 1918, page 129. | |
| The Southern Cookbook (1912) | To Scald a Sucking Pig |
The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a rosin, beaten extremely small, and put it into a pail of scalding water a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Scald Milk |
Put the milk in a basin or boiler, stand it in a pan of boiling water over the fire, and as soon as the milk begins to steam it is scalded. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 572. | |
| Mrs. Beeton's Book of Household Management (1861) | To Scour Boards |
Mix in a saucer three parts of fine sand and one part of lime; dip the scrubbing-brush into this and use it instead of soap. This will remove grease and whiten the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Scour Carpets with Gall |
Let the carpets first be well beaten and brushed to free them from all dust and dirt. Then scour them quickly with a solution of ox-gal 1, which will both extract grease ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | To ScraAMBLE Eaas |
Beat half a dozen eggs very light. Have prepared a small skillet, a chafing dish, in which a large piece of butter is simmering Add enough und pep} o season it; then pow ... From The National Cookery Book, 1876, page 133. | |
| The White House Cook Book (1887) | To Soften Water |
ADD half a pound of the best quick-lime dissolved in water to every hundred gallons. Smaller proportions may be more conveniently managed, and if allowed to stand a ... From The White House Cook Book, 1887, page 604. | |
| The White House Cook Book (1887) | To Starch, Fold and Iron Shirts |
To THREE tablespoonfuls of dry, fine starch allow a quart of water. First wet the starch smooth in a little cold water in a tin pan, put into it a little pinch of salt ... From The White House Cook Book, 1887, page 589. | |
| The Boston Cooking-School Cook Book (1896) | To Sterilize Jars |
Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water. Heat gradually to boiling-point, remove from water, empty, and fill while ... From The Boston Cooking-School Cook Book, 1896, page 666. | |
| Rumford Complete Cook Book (1908) | To Sterilize Milk |
bottles, filling them almost full. Put absorbent cotton in the necks instead of corks, and place the bottles in a saucepan containing sufficient cold water to almost ... From Rumford Complete Cook Book, 1908, page 243. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Stew |
The meat and vegetables for stews should, when it is possible, be browned in a little fat, and hot water should then be added. As as the stew comes to the it will ju;t ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 402. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Stew a Calf’s Head |
Boil the head, so that the large bones can be taken out with ease, but not enough for eating; put some butter into a. stewpan or baking kettle; when the butter is ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 60. | |
| The Creole Cookery Book (1885) | To Stew Apricots |
Put your fruit on in bell metal with plenty of water to cover them; lay grape vine leaves or grass on top; let them boil till tender, by which time they will probably ... From The Creole Cookery Book, 1885, page 217. | |
| Housekeeping in Old Virginia (1879) | To Stew Brains |
Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them; boil half an hour, pour off the water, and add one ... From Housekeeping in Old Virginia, 1879, page 158. | |
| Housekeeping in Old Virginia (1879) | To Stew Dried Apples, Peaches, Quinces, or Pears |
Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three ... From Housekeeping in Old Virginia, 1879, page 239. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew Gooseberries—top |
and tail Pour some boiling water on the gooseberries, cover them up, and let them set about half an hour, or till the skin is tender, but not it bursts, as that will ... From Directions for Cookery, in Its Various Branches, 1837, page 263. | |
| Housekeeping in Old Virginia (1879) | To Stew Pig's Head and Jowl |
Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from the head; take care of the brains to add to the ... From Housekeeping in Old Virginia, 1879, page 142. | |
| Housekeeping in Old Virginia (1879) | To Stew Salsify |
Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. From Housekeeping in Old Virginia, 1879, page 258. | |
| The Virginia House-Wife (1824) | To Stew Wild Ducks |
Having prepared the fowls, rub the insides with salt, pepper, and a little powder of cloves, put a shalot or two with a lump of butter in the body of each, then lay them ... From The Virginia House-Wife, 1824, page 108. | |
| Presbyterian Cook Book (1873) | To Sugar Cuke Hams |
For one hundred pounds of meat take five pounds of sugar; two ounces of pulverized saltpetre, and seven pints of salt. Rub the hams first with the saltpetre and then ... From Presbyterian Cook Book, 1873, page 167. | |
| The Good Housekeeper (1841) | To Take Ink Out of Mahogany |
Mix in a teaspoonful of cold water, a few drops of oil of vitriol; touch the spot with a feather dipped in the liquid. From The Good Housekeeper, 1841, page 121. | |
| Presbyterian Cook Book (1873) | To Take Out Ikon Eust |
To one gallon of buttermilk, add a large handful of grated horse-radish; let the goods remain in the milk from twelve to twenty-four hours, rubbing occasionally; then ... From Presbyterian Cook Book, 1873, page 174. | |
| The White House Cook Book (1887) | To Take Rust Out of Steel |
IF POSSIBLE, place the article in a bowl containing kerosene oil, or wrap the steel up in a soft cloth well saturated with kerosene; let it remain twenty-four hours or ... From The White House Cook Book, 1887, page 600. | |
| The House Servant's Directory (1827) | To Take Spots Out of White Clothes |
Boil in one pint of soft water for half an hour two ounces of alum, put in two ounces of white soap scraped fine, and one pound of alum, let it boil for five minutes ... From The House Servant's Directory, 1827, page 115. | |
| The Southern Cookbook (1912) | To Take Stains out of Marble |
Mix unslacked lime in finest powder with the strongest soap-lye pretty thick, and instantly, with a painter's brush lay it on the whole of the marble. In two months' ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 140. | |
| Dainty Desserts for Dainty People (c. 1910s) | To the |
first part add part of the pink color found in package and flavor with vanilla; to the second part add melted chocolate and vanilla flavoring, and flavor the third part ... From Dainty Desserts for Dainty People, c. 1910s, page 18. | |
| Mrs. Beeton's Book of Household Management (1861) | To Treat a Cut |
To promote rapid healing the essential thing is to make the wound and surrounding skin absolutely clean by washing thoroughly with pure soap and hot water. When clean, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Treat a Scald or Burn |
Before a doctor can be summoned it is always necessary to do something to allay the dreadful pain caused by either of these accidents. The clothing will have to be first ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Treat Broken-winded Horses |
This complaint is no doubt in some cases hereditary; but, in general, it is brought about by injudicious management, and especially by the use of mouldy hay. Owners of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Trim Lamps |
Lamp-trimming requires a thorough acquaintance with the mechanism of the lamp; clean out the reservoir occasionally with hot water; when this is done, all the parts ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Try Out Lard |
SKIN" the leaf lard carefully, cut it into small pieces, and put it into a kettle or saucepan; pour in a cupful of water to prevent burning; set it over the fire where ... From The White House Cook Book, 1887, page 175. | |
| The Cook's Own Book (1832) | To Ude |
in a stewpan a dozen or two of love-apples (which, before putting in the stewpan, cut in two, and squeeze the juice and the seeds out); eschalots, one onion, with a few ... From The Cook's Own Book, 1832, page 234. | |
| The National Cookery Book (1876) | To Warm Over Homuyy |
Mash and season it with salt, wet it thoroughly with milk, and put it in the frying-pan, Ww th a tablespoonful of butter to each quart of the hominy. Stir it with a fork ... From The National Cookery Book, 1876, page 194. | |
| Mrs. Hale's New Cook Book (1857) | To Wash |
Carpets.—Shake and beat; lay it upon the floor, and tack it firmly; flannel it over wdth 1 quart of bullock’s gall, mi,\ed 3 quarts of soft cold rub it off with a clean ... From Mrs. Hale's New Cook Book, 1857, page 480. | |
| Presbyterian Cook Book (1873) | To Wash Bkown Holland Chaie Covers |
After being washed in the usual manner, they must be rinsed at the last in water in which some hay has been boiled. This will restore the color that has been washed out. ... From Presbyterian Cook Book, 1873, page 170. | |
| The Woman Suffrage Cook Book (1886) | To Wash Blankets |
Dissolve one ounce of borax in hot water, add two pails hot water (not boiling, but more than milk-warm), put in the. blankets, handle and press them into the water ... From The Woman Suffrage Cook Book, 1886, page 139. | |
| Mrs. Beeton's Book of Household Management (1861) | To Wash Brushes |
Dissolve a piece of soda in some hot water, allowing a piece the size of a walnut to a quart of water. Put the water into a basin, and after combing out the hair from ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Good Housekeeper (1841) | To Wash Carpets |
Shake and beat it well; lay it upon the floor, and tack it firmly; then with a clean flannel wash it over with one quart of bullock’s gall, mixed with three quarts of ... From The Good Housekeeper, 1841, page 120. | |
| Housekeeping in Old Virginia (1879) | To Wash Carpets |
Shake, beat, and sweep well. Tack firmly on the floor. Mix three quarts soft, cold water with one quart beef's gall. Wash with a flannel, rub off with a clean flannel, ... From Housekeeping in Old Virginia, 1879, page 507. | |
| The White House Cook Book (1887) | To Wash Colored Garments |
DELICATELY colored socks and stockings are apt to fade in washing. If they are soaked for a night in a pail of tepid water containing a half pint of turpentine, then ... From The White House Cook Book, 1887, page 595. | |
| The White House Cook Book (1887) | To Wash Flannels |
THE first thing to consider in washing flannels so that they retain their size, is that the articles be washed and rinsed in water of the same temperature, that is, ... From The White House Cook Book, 1887, page 588. | |
| Mrs. Beeton's Book of Household Management (1861) | To Wash Glass |
Great care is required in washing glasses. Two perfectly clean bowls are necessary: one for moderately hot and another for cold water. Wash the glasses well in the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | To Wash Knives |
The handles of knives should never be immersed in water, as, after a time, if treated in this way the blades will loosen and the handles discolour. The blades should be ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | To Wash Oil' Cloth |
Sweep it well. Wash with cold water, using a brush. Then wash with milk and wipe dry. Never use hot water. — Mrs. M. From Housekeeping in Old Virginia, 1879, page 507. | |
| Housekeeping in Old Virginia (1879) | To Wash Oil-Cloth |
Wash oil-cloths with salt water; say, one pint salt dissolved in a pailful water. When dry wipe over with a little milk and water. — Mrs. M. D. From Housekeeping in Old Virginia, 1879, page 507. | |
| Mrs. Beeton's Book of Household Management (1861) | To Wash Silk |
For a dress to be washed, the seams of a skirt do not require to be ripped apart, though it must be removed from the band at the waist, and the lining taken from the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Wash Silk |
Mix a quarter-pound of honey, a quarter-pound of soap, one gill of gin, and a pint of cold water Put the silk on a table or board, scrub it with this mixture, rubbing it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 564. | |
| Common Sense in the Household (1871) | To Wash White Lace Edging |
a quart linen, stitched smoothly to fit the shape. Begin at the bottom and Av-ind the lace about it, basting fjxst at both edges, even the miautest point, to the linen. ... From Common Sense in the Household, 1871, page 535. | |
| Common Sense in the Household (1871) | To Wasu Doubtful Calicoes |
Put a teaspoonful of sugar of lead into a pailful of water, and soak fifteen minutes before washing. From Common Sense in the Household, 1871, page 532. | |
| The House Servant's Directory (1827) | To Whiten Ivory That Has Been Spoiled |
Take some soft water, dissolve in it a sufficient quantity of rock alum, so as to render the quite milky, then boil liquor, then soak the handles of your knives, forks, ... From The House Servant's Directory, 1827, page 111. | |
| Mrs. Beeton's Book of Household Management (1861) | To Whiten Stones |
Wash the surface with clean water, and let it dry; then rub it lightly over with a flannel dipped in a mixture of the following materials: —Boil 2 cakes of pipeclay, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Whiten Walls |
To WHITEN walls, scrape off all the old whitewash, and wash the walls with a solution of two ounces of white vitriol to four gallons of water. Soak a quarter of a pound ... From The White House Cook Book, 1887, page 594. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Toad in a Hole |
i pint of cold cooked meat 6 large tablespoonfuls of flour Cut pieces one inch square, put them in a greased baking-dish. the egg very light, add it to the milk, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 113. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Toad in the Hole |
is an English dish, and a good one, despite the unpleasant name. One pound of round steak, one of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 145. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Toad-in-the-hole |
Make a batter of one pint flour, one egg wet with milk, and a little salt; grease dish well with butter, put in lamb chops, add a little water with pepper and salt, pour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 174. | |
| The Dixie Cook-Book (1883) | Toad-in-the-hole |
Mix one pint flour and one egg with milk enough to make a batter (like that for batter-cakes), and a little salt; grease dish well with butter, put in lamb chops, add a ... From The Dixie Cook-Book, 1883, page 203. | |
| The International Cook Book (1906) | Toasts, Princess |
671. SPARERIBS WITH CABBAGE Procure six pieces salted spareribs. Plunge in plenty of cold water for thirty minutes. Remove the outer leaves of a medium-sized white ... From The International Cook Book, 1906, page 207. | |
| The White House Cook Book (1887) | Toilet Items |
MUTTON" tallow is considered excellent to soften the hands. It may be rubbed on at any time when the hands are perfectly dry, but the best time is when retiring, and an ... From The White House Cook Book, 1887, page 626. | |
| The White House Cook Book (1887) | Toilet Soap |
ONE pound of washing soda, one pound of lard or clear tallow, half a pound of unslaked lime, one tablespoonful of salt, three quarts of water. Put the soda and lime in a ... From The White House Cook Book, 1887, page 627. | |
| Directions for Cookery, in Its Various Branches (1837) | Tomata Soy.—for |
this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them Having strewed some salt over the ... From Directions for Cookery, in Its Various Branches, 1837, page 226. | |
| The Appledore Cook Book (1872) | Tongues and Sounds |
Soak the tongues and sounds in cold water over night. Put them in cold water and. place on the boil thirty minutes, and serve with drawn butter. From The Appledore Cook Book, 1872, page 25. | |
| Recipes for Sea Food (c. 1910s) | Tongues and Sounds. — Soak |
the tongues and sounds in cold water over night. Put them in cold water and place on the Let them boil thirty minutes and serve with drawn butter. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 116. | |
| Housekeeping in Old Virginia (1879) | Tooth Powder |
Prepared chalk, two pounds; powdered orris-root, two pounds; powdered white castile soap, quarter of a pound; powdered white sugar, quarter of a pound; powdered ... From Housekeeping in Old Virginia, 1879, page 520. | |
| The Italian Cook Book (1919) | Torta Mantovana |
Flour, six ounces. six ounces. Butter, five ounces. Sweet almonds and pine-seeds, two ounces. One whole egg. Four egg-yolks. A taste of lemon peel. First work well with ... From The Italian Cook Book: The Art of Eating Well, 1919, page 132. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tout Fait |
2 tablespoonfuls of milk Beat the yolks of the eggs to a cream, add the sugar, beat; add the milk and the flour, beat until smooth, and juice, rind of the lemon, and the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 449. | |
| The Dixie Cook-Book (1883) | Trauran Macaronl |
Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its ... From The Dixie Cook-Book, 1883, page 338. | |
| Mrs. Beeton's Book of Household Management (1861) | Treatment of the Hair |
Twice a month wash the head with a quart of soft water, in which a handful of bran has b«n boiled, and in which a little white soap has been dissolved. Next Wt> the yolk ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Trim and |
the sweetbreads, chop them fine with a silver knife. flour together and stir into the milk when boiling; stir and cook until very thick. the the yolks of the eggs, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 154. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Trim and |
the sweetbreads, then parboil them. Put the butter in a frying-pan, add the onion, bay leaf, clove, parsley, and sweetbreads, the larded side up; cover the pan and it in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 155. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tropical Snow |
_ 8 sweet oranges. 1 glass sherry wine, or 1 cocoanut, grated. 44 cup lemon juice. 6 red bananas. Powdered sugar to taste. Peel the oranges, divide into sections, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 411. | |
| The White House Cook Book (1887) | Truffles au Naturel |
SELECT some fine truffles; cleanse them by washing them in several waters with a brush until not a particle of sand or grit remains on them; wrap each truffle in ... From The White House Cook Book, 1887, page 240. | |
| The Cook's Own Book (1832) | Truffles Tourte |
two [xiunds of fine truffles, wash and pick them; into a.-tew pan, with six thin slice* of ham, a little carrot, a Lav, -leaf, sweet herbs in powder, salt, am( ... From The Cook's Own Book, 1832, page 271. | |
| Directions for Cookery, in Its Various Branches (1837) | Try the |
jelly by taking a little in a spoon and holding it in the open air to see if it congeals. If you find, that after sufficient boiling, it still continues thin, you can ... From Directions for Cookery, in Its Various Branches, 1837, page 249. | |
| The International Cook Book (1906) | Tuesday, Second Week of June |
Strawberries and Cream (1317) Sago with Milk (1583) Eggs Cocotte, Edmund Fried Porgies (498) Broiled Beefsteaks with Bacon Potatoes, Julienne (799) 1811. EGGS COCOTTE, ... From The International Cook Book, 1906, page 553. | |
| Common Sense in the Household (1871) | Tui-n the |
water from the pan and pour in half a cupful of ci'eam or If you use the tliicken with a very forn-otarch. Let it heat to a boil, stirring to j)i'event burning, and add ... From Common Sense in the Household, 1871, page 254. | |
| Manual for Army Cooks (1896) | Tuirkish Pillau |
(Snfficient for 22 men.) 161 pounds meat. j ounce cayenne. 4 pounds rice. 1 bunch sweet herbs. i pound flour. 3 quarts water. Cut the meat from the bone and into pieces ... From Manual for Army Cooks, 1896, page 92. | |
| The Cook's Own Book (1832) | Tumilt.s. to |
two and turn them every day f>r four or; then rub them two TR TRI ofcommon salt, one of brown sugar, and half an ounce of saltpetre; turn them daily, and in a fortnight ... From The Cook's Own Book, 1832, page 269. | |
| The Cook's Own Book (1832) | Tunrrinc.e |
Rub two. ounces of butler half a |x>uud of dried flour; add a few caraway seeds, and a quarter of a pound of pminded mix it to a -ii!) toll it out v,i\ thin, cut it into ... From The Cook's Own Book, 1832, page 271. | |
| The Cook's Own Book (1832) | Turbot, to Boil |
(2) Put the turbot kettle, with the water, two large handfuls of salt, and a tea-cupful of vinegar; it boils very fast, take off the scum; the turbot, and when it boils ... From The Cook's Own Book, 1832, page 272. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Turkish Delight |
i oz. red sheet gelatine Juice i orange y2 cup cold water i lemon lb. sugar i orange y2 cup hot water i tablespoon rum yi cup chopped nut meats From Catering for Special Occasions, with Menus and Recipes, 1911, page 32. | |
| Dainty Desserts for Dainty People (c. 1910s) | Turkish Delight |
1^ envelopes Knox Sparkling Gelatine. Juice of one orange. 2 cups granulated sugar. Grated rind of one orange. Juice of one lemon. 1 tablespoonful rum. Red coloring. ^ ... From Dainty Desserts for Dainty People, c. 1910s, page 41. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Turkish Pilaf |
One cup of stewed and strained tomatoes, one cup of stock, seasoned highly with salt, pepper, and minced onion. When boiling, add one cup of well-washed rice; stir ... From Mrs. Lincoln's Boston Cook Book, 1884, page 309. | |
| The Boston Cooking-School Cook Book (1896) | Turkish Pilaf I |
Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups ... From The Boston Cooking-School Cook Book, 1896, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Turkish Pilaf II |
^ cup washed rice 1 cup Brown Stock, highly % cup tomatoes, stewed and seasoned strained 3 tablespoons butter Add tomato to stock, and heat tX) boiling-point; add rice, ... From The Boston Cooking-School Cook Book, 1896, page 127. | |
| The Picayune Creole Cook Book (1901) | Turmeric and White Ginger |
Mix all the spices together with the vinegar and the bits of ginger, and place in an earthen jar and cover closely. For smaller proportions take one quart of cider ... From The Picayune Creole Cook Book, 1901, page 363. | |
| The Southern Cookbook (1912) | Turn to |
curd three or of milk with rennet; break it, and let the whey run out, then it into a basin and when to be served, put it on a dish with some cream, or fine milk, either plain or sweetened. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 61. | |
| Gulf City Cook Book (1878) | Turn-overs |
To two pints of flour add three well-beaten eggs, a tablespoonful of sugar, and a little salt; work it well, and put it to In the morning, work in a small table-spoonful ... From Gulf City Cook Book, 1878, page 120. | |
| The Southern Cookbook (1912) | Turnbridge Cakes |
Rub six ounces of butter quite fine into a pound of flour, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. it very thin, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tutti Frutti |
No. i quart of orange water-ice Y^, pound of candied cherries YZ pound of candied apricots *j pound of candied pineapples fruit very fine; and, when the water-ice is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 468. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tutti Frutti |
No. Add one pound of mixed French candied fruit, four tablespoonfuls of sherry, and one tablespoonful of brandy to quart of Neapolitan cream. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 468. | |
| The Italian Cook Book (1919) | Tutti Frutti |
To make this ice a special ice cream mold is necessary, or a tin receptacle that can be closed hermetically. Take several varieties of fruits of the season, ripe and of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 159. | |
| The White House Cook Book (1887) | Tutti Frutti Icing |
Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds. From The White House Cook Book, 1887, page 314. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tutti-frutti |
1 pound orange pulp 1 pound raspberries 1 pound red currants 1 pound pears 1 pound red cherries 1 pound plums 1 pound bananas 1 pound peaches 1 pound pineapple 1 pound ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 350. | |
| Mary Elizabeth's War Time Recipes (1918) | Tutti-frutti Balls |
¥ Ib. washed figs Y, Ib. raisins (seeded) Y Ib. dates (pitted) A little candied citron Y% lb. chopped roasted hazelnut meats Steam the above fruits for ten minutes, or ... From Mary Elizabeth's War Time Recipes, 1918, page 33. | |
| Mary Elizabeth's War Time Recipes (1918) | Tutti-frutti Filling |
14 cup seeded raisins ¥, cup chopped figs ¥Y% cup chopped dates ¥Y, cup Maraschino cherries ¥% cup maple sugar ¥ cup water 1 tablespoon rum or ¥% cup maple syrup Put the ... From Mary Elizabeth's War Time Recipes, 1918, page 137. | |
| The Boston Cooking-School Cook Book (1896) | Tutti-Prutti |
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the same quantity of sugar, and stir the mixture each ... From The Boston Cooking-School Cook Book, 1896, page 669. | |
| Bohemian-American Cook Book (1915) | Tvcu'oli |
vá nadivil a. a of add of fresh cottage cheese, four beaten yolks, of sugar, the grated rind of half a lemon, a dash of salt and half a cup of seedless raisins, or ... From Bohemian-American Cook Book, 1915, page 288. | |
| The Appledore Cook Book (1872) | Twenty-five |
eggs, one pint and a half of sugar, one pint and a half of flour, the grated rind of three and the juice of one lemon. Put together and bake the same /is No. 2. From The Appledore Cook Book, 1872, page 187. | |
| Aunt Sammy's Radio Recipes (1927) | Twenty-five |
to the pound will be about the right time. Test by using a skewer, or a fork with long tines, and turn the ham so it will cook evenly on both sides. Add more hot water ... From Aunt Sammy's Radio Recipes, 1927, page 38. | |
| Larkin Housewives' Cook Book (1915) | Two and |
one-half cups brown bXitter. Mix together the same as piecrust. Take out one cup crumbs, then add one cup sour milk, and one Put in greased meat-pan, the crumbs over the ... From Larkin Housewives' Cook Book, 1915, page 79. | |
| The Kansas Home Cook-Book (1874) | Two and a |
half coffee cups graham flour, one coffee cup water, two spoons melted butter, two heaping spoons sugar, two spoons potato two should be a stiff batter. Set to rise at ... From The Kansas Home Cook-Book, 1874, page 41. | |
| Mrs. Hale's New Cook Book (1857) | Two or |
three w'aters usually are sufficient. Finish the washing quickly as possible, so as not to soak the grain; then spread it thinly on a large, strong sheet, (it is best to ... From Mrs. Hale's New Cook Book, 1857, page 408. | |
| Mrs. Beeton's Book of Household Management (1861) | Typical American and Canadian |
3875.— APRICOTS, TO DRY. Ingredients. — Apricots (not quite ripe), sugar. Method. — Pare, halve and stone the fruit, pack it rather closely in a fireproof jar, and place ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Typical Austrian Dishes |
3702.— BAUMWOLLENSUPPE. Ingredients. — i quart of good brown stock, 2 eggs, i tablespoonful of fine flour, i tablespoonful of oiled butter, a pinch of salt, a pinch of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | U-auly of |
a p inched t^a is for the to be seen blushing t!irou<r|i the shoulil IH- |ii>l - illicientlx hiudeneil, to form a trail-pare!]- \e|| f,,r H^i in a tea-kettle; pa-s a< ... From The Cook's Own Book, 1832, page 117. | |
| The Boston Cooking-School Cook Book (1896) | U. S. Vept. Agriculture |
Butter of commerce is made from cream of cow's milk. The quality depends upon the breed of cow, manner of, and care in, feeding. Milk from Jersey and Guernsey cows ... From The Boston Cooking-School Cook Book, 1896, page 36. | |
| Mrs. Hale's New Cook Book (1857) | Ubs. Hale's Bew Cook Book |
are sufficient; though the morning is the best time for eatuv,< Wines should vary with the seasons; light wines are hesl in summer; in winter, generous wines are is ... From Mrs. Hale's New Cook Book, 1857, page 486. | |
| Mrs. Hale's New Cook Book (1857) | Ubs. Hale*s Nbw Cook Book |
and put them in a stew-pan with enough of their own liquoi mixed with an quantity of water to cover them; let them simmer from 30 to 40 minutes, skimming them carefully; ... From Mrs. Hale's New Cook Book, 1857, page 98. | |
| Mrs. Beeton's Book of Household Management (1861) | Ude's Recipe |
Ingredients. — i Ib. of good butter, i Ib. of flour, the yolks of 2 eggs, \ a saltspoonful of salt, about % of a pint of water. Method. — Remove as much moisture as ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | Uhrcide, and |
lake out the bones and wash and wipe them niceJy: cut alx.nt tliree and wipe Uiern quite dry; (Hit two ounces of butter into a stewpan with a little minced parsley, ... From The Cook's Own Book, 1832, page 115. | |
| The Picayune Creole Cook Book (1901) | Un, Deuz, Trois, Quatre |
3 Cups of Flour. 4 Eggs. Beat the butter to a cream. Add the sugar. Beat till very light. Beat the eggs (yolks and whites together) till very light, and add them ... From The Picayune Creole Cook Book, 1901, page 298. | |
| Aunt Sammy's Radio Recipes (1927) | Uncooked Orange Icing |
1 cup confectioner's xxxx sugar. I 2 tablespoons fresh orange juice. J Grated rind of 1 orange. the Add the sugar and orange gradually, beating uiitU the mixture is soft ... From Aunt Sammy's Radio Recipes, 1927, page 79. | |
| The Picayune Creole Cook Book (1901) | Under the name of “Cracked |
Wheat” there is sold in the markets whole wheat grains, which are cooked by boiling in a double boiler until the entire envelop of the grain bursts open. It will require ... From The Picayune Creole Cook Book, 1901, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Unfermented Grape Juice |
10 lbs. grapes 1 cup water 3 lbs. sugar Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to ... From The Boston Cooking-School Cook Book, 1896, page 74. | |
| The American Frugal Housewife (1829) | Uol'sewife |
a pretty rose Some think it is less likely to come off, if mixed with skim milk instead of water. But black lead is far handsomer than anything else for this purpose. It ... From The American Frugal Housewife, 1829, page 27. | |
| Boston School Kitchen Text-Book (1887) | Uostox School Kitchen Text-book |
The general rule for mixing all batters is to mix salt and baking-powder (if that is to l»e used) the flour, beat the eggs, add half the lic^uid to the beaten eggs, and ... From Boston School Kitchen Text-Book, 1887, page 168. | |
| Boston School Kitchen Text-Book (1887) | Upper and |
of vein, for tea, spiced beef, etc. Aitchbone, used for roast, stew, and stock. Face of rump, used for a roast or steaks. Middle of rump, used for steak. Back of runp, ... From Boston School Kitchen Text-Book, 1887, page 103. | |
| Mrs. Hale's New Cook Book (1857) | Urs. Ualr’s |
aNEW cook BOOKa ter to an hour and a If dressed with care, which will be equally tender, easy of digestion, and nutritious; and being at the same time free from every ... From Mrs. Hale's New Cook Book, 1857, page 158. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Plain |
or Chopped Paste. For filling, mix eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups slow oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Plain or Chopped Paste |
For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt. From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Plain or Chopped Paste |
For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water. From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use Plain or Chopped Paste |
Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Use the |
freestone peach, taking one-half pound of sugar to one pound of peaches. Sprinkle the sugar thickly over the peaches and let them lay in the sugar one night; next ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 55. | |
| California Mexican-Spanish Cook Book (1914) | Use the |
above amount for every two eggs. Keep hot and prepare eggs by breaking in separate bowl whites and yolk; beat yolk first very stiff till light in color, add tablespoon ... From California Mexican-Spanish Cook Book, 1914, page 77. | |
| The White House Cook Book (1887) | Uses of Ammonia |
ALL housekeepers should keep a bottle of liquid ammonia, as it is the most powerful and useful agent for cleaning silks, stuffs and hats, in fact cleans everything it ... From The White House Cook Book, 1887, page 585. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Utensils in the Kitchen |
In the furnishing of a home if there is one place that is neglected, it is the kitchen, as far as having utensils for making work lighter and easier is con¬ cerned. I ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 19. | |
| Manual for Army Cooks (1896) | Utensils Necessary Fob a Field Oven |
One dough trough and cover made of pine plank 2 or 2.25 inches thick, about 2 feet 6 inches wide at top and 22 inches at the bottom, and about 18 inches in depth. Length ... From Manual for Army Cooks, 1896, page 232. | |
| Manual for Army Cooks (1896) | Utensils Packed with the Outfit |
One butcher cleaver, 8-inch blade. One butcher knife, 8-inch blade. One butcher steel, 10-inch. One 10-quart (seamless) dish or mixing pan. One large sieve or strainer. ... From Manual for Army Cooks, 1896, page 219. | |
| The Cook's Own Book (1832) | V Hum L< T.i.li in Milk |
the ol yon may require, and put it half a pound of vermicelli peeled, and sufficient quantity of sugar; stir it frequently that the vermicelli may not form a paste: half ... From The Cook's Own Book, 1832, page 285. | |
| Mrs. Owen's Illinois Cook Book (1871) | V. Hunt |
-., One glassful sherry wine, One egg, beat white and yelk separately. Then beat all together and set it over a boiling teakettle. Do not stir it after it has been set ... From Mrs. Owen's Illinois Cook Book, 1871, page 296. | |
| Presbyterian Cook Book (1873) | Vabnish Foe Cieates |
Take one tablespoonful of sugar, and one half teacupfnl of vinegar. Mix, and apply with a cloth. From Presbyterian Cook Book, 1873, page 174. | |
| Fifty-Two Sunday Dinners (1913) | Valentine Cakes |
24 cup Cottolene. 814 cups flour. 2 cups sugar. 414 teaspoons baking powder. 4 eggs. 1 teaspoon rose water. 1 cup milk. Y{ teaspoon mace. 4 teaspoon salt. Process: Cream ... From Fifty-Two Sunday Dinners, 1913, page 181. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Value of Food to the Body |
is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 31. | |
| The Picayune Creole Cook Book (1901) | VAnge Gabriel |
1 Cup of Butter. 2 Cups of Sifted Flour. 1 Cup of White Pulverized Sugar. stiff froth. Add the baking powder to the flour, and sift it three times. Sift the sugar three ... From The Picayune Creole Cook Book, 1901, page 293. | |
| The International Cook Book (1906) | Vanilla Cakes |
3101. OMELETTE DU RETARDEUR Break eight fresh eggs in a basin, add a half gill cream, two tablespoons grated Parmesan cheese, half teaspoon salt, two saltspoons of ... From The International Cook Book, 1906, page 900. | |
| Aunt Babette's Cook Book (1889) | Vanilla Extract |
Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. | |
| Aunt Sammy's Radio Recipes (1927) | Vanilla Frosting |
4 tablespoons cold water. 1 egg white. H teaspoon vanilUa. Put the sugar, water, and unbeaten egg white into the upper part of a double boiler. Have the water in the ... From Aunt Sammy's Radio Recipes, 1927, page 79. | |
| Larkin Housewives' Cook Book (1915) | Vanilla or Orange Flavoring |
Extract; pour into a well powdered with pulverized sugar and spread to the thickness of one inch, sprinkle with the powdered sugar and put in cool place over night. ... From Larkin Housewives' Cook Book, 1915, page 130. | |
| The White House Cook Book (1887) | Variegated Cakes |
ONE cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups prepared ... From The White House Cook Book, 1887, page 341. | |
| Mrs. Beeton's Book of Household Management (1861) | Varnish for Boots |
Dissolve i tablespoonful of isinglass in Ia pint of water, and then add to it the yolks of 6 eggs, well beaten, and 2 ozs. of treacle, using sufficient lamp-black to ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The American Frugal Housewife (1829) | Varnisiiixg Gilded Fraimes.—It |
is that looking-glass frames may be cleansed with a damp clotli, without injury, provided they are varnished with the pure ivhile alcoholic varnish, for "transferred ... From The American Frugal Housewife, 1829, page 125. | |
| Mrs. Beeton's Book of Household Management (1861) | Veau Panees |
Ingredients. — The thick end of a breast of veal, i£ pints of stock 1 onion sliced, i carrot sliced, £ a turnip cut into small pieces, 2 strips of celery, a ... From Mrs. Beeton's Book of Household Management, 1861, page 560. | |
| Common Sense in the Household (1871) | Vela'et Cakes |
quai't new unskimmed milk—half cream and half milk is preferable. eggs, whites and yolks beaten separately and very Rice floiir. Mix the beaten yolks with the milk, add ... From Common Sense in the Household, 1871, page 305. | |
| Common Sense in the Household (1871) | Velvet Blanc-iviange |
»J« 2 cups of sweet cream. ^ oz. Cooper's gelatine, soaked in a very little cold water one hour. ^ half cup white sugar (powdered). 1 teaspoonful extract of bitter ... From Common Sense in the Household, 1871, page 434. | |
| Foods That Will Win the War and How to Cook Them (1918) | Venetian Spaghetti |
1 cup cooked spaghetti or mac- + cup onions aroni 1 cup carrots 1 cup turnips 1 cup cabbage 4 cup chopped peanuts From Foods That Will Win the War and How to Cook Them, 1918, page 63. | |
| Mrs. Hale's New Cook Book (1857) | Veoeiable-s |
2T3 To mash Turnips.—Split them once or even twice should they he; pared, hoil them very tender, and press the water thoroughly from them with a couple of tre?ichers, or ... From Mrs. Hale's New Cook Book, 1857, page 261. | |
| Larkin Housewives' Cook Book (1915) | Vera Laverty, Lomervuxe, Mass |
Rye eind Raspberries Dilute one cup rye flour with one cup water or milk. Add two scalded milk, one three-fourths cup in double-boiler one hour or in fireless cooker ... From Larkin Housewives' Cook Book, 1915, page 95. | |
| Mrs. Hale's New Cook Book (1857) | Verjuice .—Press |
unripe grapes, or gooseberries, without bruising the seeds, and strain the juice through a linen cloth; it and expose it uncorked to the sun for 6 or 7 days. The liquor ... From Mrs. Hale's New Cook Book, 1857, page 434. | |
| The International Cook Book (1906) | Vermicelli au Gratin |
Apples, Richelieu (300) 2433. FROGS* LEGS, NEWBURG Cut off bodies and claws (if any adhering) from one and a half pounds fresh frogs' legs, then separate the legs, heat ... From The International Cook Book, 1906, page 753. | |
| Simple Italian Cookery (1912) | Vermicelli with Olive-oil and Anchovies |
one-half pound of vermicelli, in water and While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of From Simple Italian Cookery, 1912, page 19. | |
| The Epicurean (1894) | Vertes au Sucre |
Pick one pound of \^te currants from their stalks, or pick off the stems from one pound of gooseberries; blanch either one or the other, aud then drain them on a sieve. ... From The Epicurean, 1894, page 340. | |
| Mrs. Beeton's Book of Household Management (1861) | Verts au Natural |
Ingredients. — French beans, salt. Method. — Cut off the heads, tails, and a thin strip on each side of the beans, so as to remove the string. Cut the beans in a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | Very Strong Table Vinegar |
TAKE two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will ... From The White House Cook Book, 1887, page 511. | |
| The Cook's Own Book (1832) | Vgeltca Cakes |
four ounocts of angelica powder, and two pounds of up the white of an egg MI i th a little sifted sugar, until it is of the con- /sistence of cream cheese; dissolve the ... From The Cook's Own Book, 1832, page 302. | |
| The Dixie Cook-Book (1883) | Vienna Corree |
Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and “one for the pot;” put a quart of cream into a custard-kettle or pail set ... From The Dixie Cook-Book, 1883, page 146. | |
| The Dixie Cook-Book (1883) | Vienna Rows |
Have ready in a bowl a table-spoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping tea-spoons ... From The Dixie Cook-Book, 1883, page 47. | |
| The Picayune Creole Cook Book (1901) | Vinaigre de Framboises |
2 Quarts of Raspberries. 1 Quart of Good French Vinegar. Put one quart of raspberries into a deep vessel, and pour over them the vinegar. Let them stand for twentyfour ... From The Picayune Creole Cook Book, 1901, page 335. | |
| The Picayune Creole Cook Book (1901) | Vinaigre de Mares |
2 Quarts of Blackberries. 1 Quart of Good French Vinegar. Put one quart of blackberries into a jar or deep vessel, and pour over the vinegar. Let them stand for ... From The Picayune Creole Cook Book, 1901, page 335. | |
| The Picayune Creole Cook Book (1901) | Vinatgre de Fratses |
2 Quarts of Strawberries. 1 Quart of Good French Put one quart of strawberries into a deep vessel, and pour over them the vinegar. Let them stand for twenty-four hours, ... From The Picayune Creole Cook Book, 1901, page 336. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vinecar Pre |
One egg, one heaping tablespoon flour, one tea-cup sugar; beat all well together and add one tablespoon sharp vinegar, and one teacup cold water; flavor with nutmeg and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 197. | |
| The Virginia House-Wife (1824) | Vinegar of the Four Thieves |
Take lavender, rosemary, sage, Wormwood, rue, and mint, of each a large handful; put them in a pot of earthen ware, pour on-them four quarts of very strong vinegar, ... From The Virginia House-Wife, 1824, page 236. | |
| Larkin Housewives' Cook Book (1915) | Vinegar Teiffy |
Two cups granulated sugar, one-half cup hot water, two tablespoons butter. Place on fire, when it comes to a boil add five acid brittle when tested in cold water. Pour ... From Larkin Housewives' Cook Book, 1915, page 131. | |
| The Appledore Cook Book (1872) | Vinegar Whey |
Boil one cup of milk, and stir in one spoonful of vinegar; if this does not make it "whey, stir in a little more; when it curdles, strain. From The Appledore Cook Book, 1872, page 163. | |
| The Cook's Own Book (1832) | Vinegar, American |
six gallons of water, and add, while it is hot, four quarts of molasses; put it into a tub to milk warm, in a of i-t; put the cask, and set it lire lor twenty-fair ... From The Cook's Own Book, 1832, page 287. | |
| The Cook's Own Book (1832) | Vinegar, Garlic |
Cut small one ounce and a half of garlic, bruise one nutmeg and diree cloves, steep them in a quart of vinegar for a week, shaking it daily; strain and bottle it. Shallot vinegar is made From The Cook's Own Book, 1832, page 287. | |
| The Cook's Own Book (1832) | Vinegar, Gooseberry |
yellow gooseberries when ripe, crush and mash them well in a tub with a large wooden pestle; to two of gooseberries, after being mashed, put two of water; mix them well ... From The Cook's Own Book, 1832, page 287. | |
| The Cook's Own Book (1832) | Vinegar, Raspberry |
The best way to make this, is to pour pints of the best white wine vinegar on a pint and a half uf fresh-gatliered ted rasplierries in a jar, or china bowl (neither ... From The Cook's Own Book, 1832, page 287. | |
| Mrs. Hale's New Cook Book (1857) | Vinegar-making |
attention, especially casks for it; not remain empty to grow musty; and a cask has not contained should have boiling vinegar poured into it, and be allowed to stand some ... From Mrs. Hale's New Cook Book, 1857, page 250. | |
| Mrs. Beeton's Book of Household Management (1861) | Violet Powder |
Reduce 6 ozs. of the best starch to the very finest powder, and sift it through a piece of muslin; then rub into it 2 drachms of powdered orris-root. This powder can be ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | Violets Candied |
off die green stalks from some double violets;.-iime to put in the violets-, and Keep diem in die sugar again to souffle; nib the sugar against the sides of it is all ... From The Cook's Own Book, 1832, page 343. | |
| The Cook's Own Book (1832) | Violets, Conserve of |
a quarter of a |xuind of early violets, picked; bruise them boil two pounds of sugar to casse, take it off, put in the pulp, and togedier over die when the sugar bubbles ... From The Cook's Own Book, 1832, page 343. | |
| The Cook's Own Book (1832) | Violets, Sirup of |
in a marble and a pestle, one pound of picked violets; warm gradually n glass, or earlhenware vessel with a small opening, into which put the flowers, and them two of ... From The Cook's Own Book, 1832, page 344. | |
| Mrs. Owen's Illinois Cook Book (1871) | Virginia Damson |
To five pounds damsons allow five pounds sugar and two and a half pints vinegar. the vinegar and put to it two ounces mace, one ounce and one ounce cloves. Let it come ... From Mrs. Owen's Illinois Cook Book, 1871, page 323. | |
| The Picayune Creole Cook Book (1901) | Vitement Fait |
3 Eggs. 1% Cups of Sugar. 2 Cups of Flour. % Cup of Cola Water. Beat the eggs and sugar to a cream, add the water, and mix well. Then gradually add the flour, ... From The Picayune Creole Cook Book, 1901, page 307. | |
| The Cook's Own Book (1832) | Vln-u |
the past*- is maile, di\ide it i-ii p iiu-l\e e.|ii:il <\ /.<. \ cuuli bi.-cuit iiD.ild.-. and e.i.-li \\ith \"iir.'i, and Irl tin-. a stand: u hull risen tli-- in.uiMs, ... From The Cook's Own Book, 1832, page 101. | |
| Simple Italian Cookery (1912) | Vsimple Italian Cookery |
and melted butter. Or, if preferred, when the pumpkin is fried, put it in a baking-dish, add thin of or From Simple Italian Cookery, 1912, page 52. | |
| Recipes for Sea Food (c. 1910s) | WACHUSETT HADDIE a la Tarragona |
Prepare one cup of scalded and flaked Haddie, saute it in one rounded tablespoon of butter in the blazer, add a dash of cayenne and one tablespoon of tarragon vinegar ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 175. | |
| War Economy in Food (1917) | Wae Economy in Food |
Sift together the dry ingredients. Combine the milk, beaten egg, melted fat, and Add the liquid to the dry ingredients. Mix well and bake one-half hour in a moderately ... From War Economy in Food, 1917, page 23. | |
| Directions for Cookery, in Its Various Branches (1837) | Walnut Catchup.—take |
walnuts are young enough to be easily pierced through with a needle. Having pricked them all in several places, throw into an earthen pan with a large handful of salt, ... From Directions for Cookery, in Its Various Branches, 1837, page 177. | |
| Aunt Babette's Cook Book (1889) | Walnut Layer |
Separate the yelks and whites of nine eggs, being very careful not to get a particle of the yelks into the whites. Sift half a pound of pulverized sugar into the yelks ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 360. | |
| The Boston Cooking-School Cook Book (1896) | Walnut Molasses Bars |
^ cup lard % tablespoon ginger ^ cup boiling water i^ teaspoon grated nutmeg 1^ cup brown sugar 3^ teaspoon clove 3^ cup molasses 1 teaspoon salt 1 teaspoon soda Chopped ... From The Boston Cooking-School Cook Book, 1896, page 561. | |
| Housekeeping in Old Virginia (1879) | Walnut PicTde |
Gather the nuts about the 10th or 20 th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it ... From Housekeeping in Old Virginia, 1879, page 288. | |
| Boston School Kitchen Text-Book (1887) | Warming Over |
To be able to prepare nice, tempting dishes from the odds and ends that are left over is not only desirable, but should be regarded as a duty; for it is wrong to waste ... From Boston School Kitchen Text-Book, 1887, page 107. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wash a |
half-pint of grits in; then cover with one quart of tepid water, and morning, turn it farina boiler and boil one hour; season with to; then pour a square mould and stand ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 296. | |
| The Cook's Own Book (1832) | Wash and |
dry your potatoes, (all of a size), and put them in a tin Dutch oven, or cheese-toaster: take care not to put tliem too near the fire, or they will get burned on the ... From The Cook's Own Book, 1832, page 196. | |
| Mrs. Hale's New Cook Book (1857) | Wash and |
wipe it very dry, but neither cut nor break any part of it: the* lay it into a coarse dish, and bake it in a gentle oven for 4 or &: it will sometimes require even a longer time than this. From Mrs. Hale's New Cook Book, 1857, page 263. | |
| Mrs. Owen's Illinois Cook Book (1871) | Wash and |
pick over the fruit, and boil soft in water enough to cover it. Strain through a sieve, and weigh equal of the pulp and sugar. gently fifteen or twenty minutes, taking ... From Mrs. Owen's Illinois Cook Book, 1871, page 338. | |
| The Appledore Cook Book (1872) | Wash and |
boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally. From The Appledore Cook Book, 1872, page 66. | |
| Presbyterian Cook Book (1873) | Wash and |
strain the berries, which should be ripe; to a pint of juice, add a pint of molasses; boil twenty minutes, stirring constantly. cold, add to tablespoonsful of brandy; ... From Presbyterian Cook Book, 1873, page 151. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash and |
six hundred small cucumbers and two quarts of peppers. in a tub with one and a half of salt and a piece of alum as as an egg. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 348. | |
| Rumford Complete Cook Book (1908) | Wash and |
scrape the and cut lengths; cook in salted water till tender, which probably require about half an hour, and then drain the and flour, add the milk a little at a time, ... From Rumford Complete Cook Book, 1908, page 89. | |
| Ryzon Baking Book (1916) | Wash and |
dry orange and grate it (skin and pulp) into a large mixing bowl. Add yolks of eggs, mix well, then add gradually pinch of salt, and sugar. one box of fine matzoth meal ... From Ryzon Baking Book, 1916, page 38. | |
| Dainty Desserts for Dainty People (c. 1910s) | Wash and |
cut celery in small pieces. Put in saucepan with carrot, onion, parsley, thyme, celery seed, and one quart cold water, bring to the boiling point, and let simmer one and ... From Dainty Desserts for Dainty People, c. 1910s, page 36. | |
| Mrs. Beeton's Book of Household Management (1861) | Wash for Boot-tops |
i. Mix in a phial i drachm of chlorate of potass with 2 ozs. of distilled water, and when the salt is dissolved, add 2 ozs. of muriatic acid. Then shake well together in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Wash for the Hair |
Pour i pint of boiling water over i pennyworth of borax and \ a pint of olive-oil; let it cool; then put the mixture into a bottle. Shake before using, and apply with a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Wash for Thin Hair |
Mix 8 ozs. of elder-flower water, 4 ozs. of distilled vinegar, 2 ozs. of good rum, 4 drs. of glycerine, 4 drs. of tincture of bark well together, and apply the lotion ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Common Sense in the Household (1871) | Wash the |
butter, dry, and then melt it in a vessel set in another of boiling water, stirring gently all the while to prevent oiling. oflT the salty scum from the top, and when ... From Common Sense in the Household, 1871, page 353. | |
| Presbyterian Cook Book (1873) | Wash the |
rice very well, and drain the water off. Just as the milk begins to boil, add the rice, one tablespoonful at a time, stirring constantly; for twenty minutes, or untill ... From Presbyterian Cook Book, 1873, page 88. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash the |
barley and put in the quart of water, and simmer for two add all the (except the cut and the of for one add the and the Cook thirty minutes longer. is no stock, take two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 90. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash the |
tapioca, and over night in cold water. the stock together, very gently, for one hour. Cut the onion and celery into small pieces, and put on to cook for minutes with the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 102. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash the |
in three waters, and put in kettle with the; then pour off all the tightly, return to the fire, and cook twenty minutes The water in the under boiler must boil rapidly ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 257. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash the |
feet very carefully and put them on with the cold water. Boil gently until the water is reduced to two quarts; then strain through a napkin, and set away to harden. In ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 311. | |
| Boston School Kitchen Text-Book (1887) | Wash the |
glass one piece at a time, and wipe instantly. the silver, and wipe at once without rinsing. Then wash the china, taking the less soiled first, — cups, saucers, ... From Boston School Kitchen Text-Book, 1887, page 24. | |
| Rumford Complete Cook Book (1908) | Wash the |
well and put it in a baking-dish with the salt, sugar and butter; pour the milk over and at least two and one-half hours, stirring twice during the first hour. From Rumford Complete Cook Book, 1908, page 114. | |
| Simple Italian Cookery (1912) | Wash the |
(a less than a cupful), add it to the other ingredients in the and for twenty until the is soft, adding more water from time to time. Then add two tablespoons of grated ... From Simple Italian Cookery, 1912, page 27. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash, and |
boil twenty minutes in salted water. Drain in the colander, and return to the with a pint of the and tied in a of muslin; a quarter of a of butter and the pork and will ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 179. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wash, and |
plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 254. | |
| The White House Cook Book (1887) | Washing Fluid |
ONE gallon of water and four pounds of ordinary washing soda, and a quarter of a pound of soda. Heat the water to boiling hot, put in the soda, boil about five minutes, ... From The White House Cook Book, 1887, page 604. | |
| La Cuisine Creole (1885) | Washing Mixture |
An excellent and harmless washing mixture may be made by cutting up a large bar of soap and dissolving it with two ounces of borax in a half gallon of water. Boil the ... From La Cuisine Creole, 1885, page 266. | |
| The American Frugal Housewife (1829) | Washing the |
hands frequently in w'arm vinegar, is good for ring-worms. W^hen the toe nails have a tendency to turn in, so as to be painful, the nail should always be kept scraped ... From The American Frugal Housewife, 1829, page 38. | |
| The Creole Cookery Book (1885) | Washington Loaf |
One‘ tumblerful of good rice flour, 1 teacupful of wheat flour, 1 teaspoonful of cream of tartar stirred in, 1 large spoonful of butter, cut up very finely, 1 egg well ... From The Creole Cookery Book, 1885, page 124. | |
| Bohemian-American Cook Book (1915) | Wasli and |
boil sweet peel and halve each. Place a liberal quantity of butter or lard in a skillet, salt the potatoes, dip them in flour, and fry quickly a nice brown. From Bohemian-American Cook Book, 1915, page 158. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Water and Salts |
Water forms more than two thirds of the whole body. It is especially abundant in the blood and secretions. It gives them the necessary fluidity, and enables them to ... From Mrs. Lincoln's Boston Cook Book, 1884, page 472. | |
| The White House Cook Book (1887) | Water Cress Sandwiches |
WASH well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mix with the cress hard-boiled eggs chopped fine, ... From The White House Cook Book, 1887, page 261. | |
| The Picayune Creole Cook Book (1901) | Water Ices |
Water ices, as mentioned above, are made in exactly the same manner as sherbets, only the sugar and water are not boiled. In this case always mash the fruit with the ... From The Picayune Creole Cook Book, 1901, page 330. | |
| The Picayune Creole Cook Book (1901) | Water or Almond Extract |
Wash and boil the Spinach for five minutes, and then draim through a colander. Reduce it to a pulp, and then squeeze out the juice through a piece of fine muslin. One ... From The Picayune Creole Cook Book, 1901, page 326. | |
| Mrs. Beeton's Book of Household Management (1861) | Water Rate |
Supply of Water. — In the district supplied by the Metropolitan Water Board the supply is regulated by the private Acts of the various companies by the Board, and also ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The American Frugal Housewife (1829) | Water-gruel, with |
or onions simmered in it, prepared a lump of butter, pepper, and salt, eaten just before one goes to bed, is a cur6 for a hoarse cold. A syrup made of horseradish-root ... From The American Frugal Housewife, 1829, page 35. | |
| The Dixie Cook-Book (1883) | Watnur Carsup |
Take forty black walnuts that you can stick a pin through, mash and put them in a gallon of vinegar, boil it down to three quarts and strain; add a few cloves of garlic ... From The Dixie Cook-Book, 1883, page 140. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Cooking |
o Stuffed, rolled and braised, or corned and boiled Aitchbone... Cheap roast, beef stew, or Top Steaks, best cuts for beef tea Lower Part... Hamburg steaks, curry ox beef, and cecils From The Boston Cooking-School Cook Book, 1896, page 241. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Preparing Oranges for Serving |
1. Wipe orange and cut in halves crosswise. Place onehalf on a fruit plate, having an orange spoon or teaspoon on plate at right of fruit. 2. Peel an orange and remove ... From The Boston Cooking-School Cook Book, 1896, page 654. | |
| The Cook's Own Book (1832) | We-spoonfuls |
nl" water, the riml of it wlien sift, Ix-at them to;i pulp, add six ounces <(' melted iVoli Of good brown j-u^.ir, six well-beaten eggs,:i From The Cook's Own Book, 1832, page 203. | |
| The Kansas Home Cook-Book (1874) | Weatherby, Baldwin |
Put one quart of milk over the fire to boil. it is heating, the of four of a cup the of the eggs to a x^s soon as the milk commences to boil, stir in the beaten yolks; ... From The Kansas Home Cook-Book, 1874, page 230. | |
| Mrs. Beeton's Book of Household Management (1861) | Wedding, at Home, High and Family Teas |
Wedding teas are very much the same thing as " at home " teas, but are, as a rule, more crowded and less satisfactory than the latter. People ask so many more to tea ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The International Cook Book (1906) | Wednesday, Fifth Week of August |
Gooseberries and Cream (2160) ' Malta Vita (1592) Eggs en Coquilles Yarmouth Bloaters (311) Grilled Mutton Chops with Bacon (845) Garfield Potatoes (1843) WEDNESDAY, ... From The International Cook Book, 1906, page 734. | |
| The International Cook Book (1906) | Wednesday, Fifth Week of November |
Swiss Mush (2564) Eggs, ManceHe Calf's Liver and Bacon (155) Prussian Cakes (500) 2927. EGGS, MANCELLE Slit on one side eight sound Italian chestnuts, place in oven to ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Wednesday, First Week of July |
Farina with Milk (74) Eggs, Marquise Beefsteaks, Maitre d'Hotel (172) 1979. EGGS, MARQUISE Cut away the tender parts of a bunch green, fresh asparagus, place them in a ... From The International Cook Book, 1906, page 607. | |
| The International Cook Book (1906) | Wednesday, Fourth Week of September |
Stuffed Eggs with Sorrel Fried Whitebait (1123) Tripe, Lyonnaise (981) Grilled White Potatoes (1344) 2549. STUFFED EGGS WITH SORREL Cut a small piece from both ends of ... From The International Cook Book, 1906, page 795. | |
| The International Cook Book (1906) | Wednesday, Second Week of December G& |
utes. Thoroughly drain and finely chop up, place in a saucepan with an egg yolk, half ounce butter, a tablespoon cream, half teaspoon salt and two saltspoons pepper. ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Wednesday, Third Week of May |
Baked Apples (44) Cream of Wheat Eggs, Calcutta Broiled Bluefish (328) Calves' Liver with Bacon (155) Potatoes au Gratin (672^ 1603. CREAM OF WHEAT Place in a saucepan a ... From The International Cook Book, 1906, page 488. | |
| The International Cook Book (1906) | Wednesday, Third Week of November |
Baked Pears (216) Force (979) Fried Eggs, Smith Fried Whitebait (1123) 2838. FRIED EGGS, SMITH Cut from a round, raw, lean ham twelve thin, even slices, trim off skin ... From The International Cook Book, 1906, page 895. | |
| Directions for Cookery, in Its Various Branches (1837) | Weigh the |
pieces, and allow to each pound a pound and a half of loaf Set the sugar aside, and put the pieces of melon-rind into a preserving kettle, the bottom and sides of which ... From Directions for Cookery, in Its Various Branches, 1837, page 239. | |
| Mrs. Hale's New Cook Book (1857) | Weigh the |
it is pared. To each pound of a of loaf sugar. layer of sugar at the bottom of the preserving kettle, and then a layer of fruit and so on the is all in. it over hot ... From Mrs. Hale's New Cook Book, 1857, page 368. | |
| Mrs. Hale's New Cook Book (1857) | Weigh the |
pieces, and allow to each pound a pound and a half of Line your kettle with green vine leaves, and put in the pieces without the A layer of vine leaves must cover each ... From Mrs. Hale's New Cook Book, 1857, page 372. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Weight and Measure |
Wheat flour - - one pound is one quart. Indian meal - - one pound, two ounces, is one quart. Butter—when soft - one pound, one ounce, is one quart. Loaf-sugar, broken ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 9. | |
| The Cook's Own Book (1832) | Weight and Measure |
Brown sugar White sugar, powdered Loaf-sugar, broken when soft - Indian meal Wheat flour ten eggs are - one pound, two ounces, is one pound, one ounce, is one pound is - ... From The Cook's Own Book, 1832, page 46. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Weight and Measure |
Wheat Flour, one pound is one quart. Indian Meal, one pound two ounces is one quart. Buiter, when soft, one pound is one quart. White Sugar powdered, one pound one ounce ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 128. | |
| Mrs. Hale's New Cook Book (1857) | Weight and Measure |
Wheat flour one pound is one pound, two ounces, is Butter, when one pound is Loaf sugar, broken one pound is While sugar, powdered one pound, one ounce, is Best brown ... From Mrs. Hale's New Cook Book, 1857, page 34. | |
| The Epicurean (1894) | WEIGHTS AND MEASUEES |
Various ways of obtaining weights and measures. Weight hij Quarts. — One quart of water weighs two pounds and four ounces; one quart of milk two pounds and an ounce and ... From The Epicurean, 1894, page 252. | |
| Directions for Cookery, in Its Various Branches (1837) | Weights and Measures |
We recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of ... From Directions for Cookery, in Its Various Branches, 1837, page 11. | |
| The Kansas Home Cook-Book (1874) | Weights and Measures |
One pound sugar is equal to one quart. One pound butter is equal to one pint. One pound two ounces Indian meal is equal to one quart. One pound two ounces wheat flour is ... From The Kansas Home Cook-Book, 1874, page 12. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Weights and Measures |
4 teaspoon fuls of liquid = 4 tablespoonfuls of liquid. = j cup, or I wineglassful tal.lespoonful of liquid = K ounce pint of liquid. = 2 gills of liquid = i cup or } I kitchen cup From Mrs. Rorer's Philadelphia Cook Book, 1886, page 577. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Weights and Measures |
gills make 1 pint 1 measuring cup = gills 2 pints make 1 quart 4 measuring 1 quart 4 quarts make 1 gallon 2 measuring cups = 1 pint All measures in this book are level. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 56. | |
| Rumford Complete Cook Book (1908) | Weights and Measures |
- K pint 1 quart 1 tablespoonfuL gill = % cupfuL 16 tablespoonfuls of liquid = 1 cupful. 2 cups butter packed solid = 1 pound. 4 cups sifted flour 1 pound. 9 large eggs ... From Rumford Complete Cook Book, 1908, page 8. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Weights and Measures |
When recipes are found which deal with pounds and ounces, and scales are not at hand, the weights may be trans¬ lated into level measurements, such as are used wholly in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 11. | |
| Recipes for Sea Food (c. 1910s) | Weights and Measures |
2 pints 4 quarts 1 gallon % kitchen cupful 1 gill 1 kitchen cupful )^ pint or 2 gills 4 kitchen cupfuls 2 cupfuls of granulated sugar.... 2^ cupfuls of powdered ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 62. | |
| The Woman Suffrage Cook Book (1886) | Welcome C/ ■ |
Beat together one and one-half cupfuls of sugar and onehalf cupful of butter; add three well beaten eggs and three small cupfuls of flour in which a teaspoonful cream of ... From The Woman Suffrage Cook Book, 1886, page 115. | |
| The National Cookery Book (1876) | West Inpra Musa |
One small cupful of Indian meal, moistened with cold water; when smooth, stir it in a pot of boiling water, to which add two ounces of butter, some orange peel, and a ... From The National Cookery Book, 1876, page 195. | |
| Mrs. Hale's New Cook Book (1857) | Westphalia Hams—Are prepared in November and March |
The Germans place them in deep tubs, which they cover with •ayers of salt and saltpetre, and a few laurel-leaves. or five days in this state, and then are completely ... From Mrs. Hale's New Cook Book, 1857, page 191. | |
| Common Sense in the Household (1871) | Wet the |
coin-starch with enough milk to work it into a smooth paste. Boil the rest of the milk. Beat the eggs, add the sugar and corn-starch to these, and so soon as the boils ... From Common Sense in the Household, 1871, page 348. | |
| The New England Cook Book (1905) | Wet the |
inside of a tall, fluted mold with water, and arrange in the bottom, close to the outside of the mold, a row of crystallized cherries. Then put in a layer of the v/hite ... From The New England Cook Book, 1905, page 211. | |
| Camp Cookery (1910) | Wet the |
feathers by dipping the bird in water; then bury it in the ashes and coals. A teal will require about half an hour; other birds in proportion. The broader the pot, and ... From Camp Cookery, 1910, page 76. | |
| Manual for Army Cooks (1896) | What the Outfit Comprises |
One skeleton stove (grate stand). One extension stand. Two parts of oven. One large cover for oven (used when boiling water, etc.). Two large baking and roasting spiders. From Manual for Army Cooks, 1896, page 219. | |
| The International Cook Book (1906) | Wheat Cakes |
275. RICE WITH CREAM Wash well in cold water three ounces rice; drain well, then place in a saucepan with two gills cold water, three gills cold milk, a good saltspoon ... From The International Cook Book, 1906, page 97. | |
| The International Cook Book (1906) | Wheat Cakes |
2233. FRIED EGGS, VALENCIENNE Heat two tablespoons melted butter in a black frying pan. Carefully crack in twelve fresh eggs. Season with half teaspoon salt and two ... From The International Cook Book, 1906, page 685. | |
| The White House Cook Book (1887) | Wheat Drop-cakes |
ONE pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered and in a hot oven fifteen minutes. From The White House Cook Book, 1887, page 288. | |
| The Picayune Creole Cook Book (1901) | Wheat, Cornmeal Mush, Farina, Cereal |
ine, heatena, etc. All these may be served with cream, milk, milk and sugar, or with gravies. From The Picayune Creole Cook Book, 1901, page 383. | |
| The International Cook Book (1906) | Wheaten Cakes |
3073. OMELETTE PALOISE Rub lightly interior of a bowl with half bean sound garlic, then break in eight fresh eggs, add a half teaspoon freshly chopped parsley, half gill ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Wheaten Flannel Cakes |
2920. STEWED PRUNES AND CALIFORNIA RAISINS Soak one and a half pounds California prunes during night, drain, then place them in enamelled saucepan with a half pound ... From The International Cook Book, 1906, page 900. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | When a |
sufficient quantity has been collected, scald fresh vinegar, add salt as before, and the seeds from which the first vinegar has been drained. scalding hot bottles, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 42. | |
| The Southern Cookbook (1912) | When of |
a proper thickness just to drink, take it off. but instead of a glass of wine, put in a tablespoonful of rum, and a bit of butter, sugar as above. This is a most pleasant mess. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 123. | |
| The House Servant's Directory (1827) | When the |
ladies are all served, then proceed to help the gentlemen, beginning as the ladies. When all the company are served the round, carry out your tray, and wipe it clean if ... From The House Servant's Directory, 1827, page 70. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | When the |
fat forms into a hard it up and scrape off the sediment adheres to the under side, it again and when lukewarm sprinkle in a The dregs of fat are good for soap grease. ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 130. | |
| Mrs. Hale's New Cook Book (1857) | When the |
frozen cream is to be turned out, apply a cloth wrung out of boiling water to the bottom and sides of the freezer. it is well frozen, transfer it to a mould; surround ... From Mrs. Hale's New Cook Book, 1857, page 355. | |
| Mrs. Owen's Illinois Cook Book (1871) | When the |
mush is to be used for breakfast, cut it in and fry in hot lard; never put it in till the is smoking hot, or it will absorb the grease and be unfit to use. Wash your ... From Mrs. Owen's Illinois Cook Book, 1871, page 157. | |
| Mrs. Owen's Illinois Cook Book (1871) | When the |
pudding is done, beat the whites of these four eggs to a stiff froth with four tablespoonsful currant jelly over the top of the pudding, then spread over this the beaten ... From Mrs. Owen's Illinois Cook Book, 1871, page 283. | |
| The Kansas Home Cook-Book (1874) | When the |
milk gets hot, but not boiling, stir in five eggs beaten, and one small teacup of sugar; stir constantly, and when it begins to feel a it from the fire and flavor to ... From The Kansas Home Cook-Book, 1874, page 230. | |
| Gulf City Cook Book (1878) | When the |
gelatine begins to thicken, beat in the syllabub, which must be churned very thick. You may add a little milk if the cream is too thick. Do not put in any of the thin ... From Gulf City Cook Book, 1878, page 198. | |
| Gulf City Cook Book (1878) | When the |
has boiled, put in the figs, and boil them untif they look clear; take out the fruit, and sun it for two hours; then return to the sirup, and boil a little while before ... From Gulf City Cook Book, 1878, page 205. | |
| Manual for Army Cooks (1896) | When the |
stew has simme'red for two hours put in the prepared vegetables; season with pepper and salt. From Manual for Army Cooks, 1896, page 89. | |
| Manual for Army Cooks (1896) | When the |
stew is done, pour over it one-half cupful of milk previously thickened with flour and water and seasoned with pepper, salt, mace, or grated nutmeg. Let it boil up once, ... From Manual for Army Cooks, 1896, page 130. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | When the |
mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 205. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | When the |
mixture boils, beat into it one cup of flour. the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. | |
| The New England Cook Book (1905) | When the |
whole is well blended, pour it out, beat for a few minutes to cool it, then add by degrees four well-beaten eggs and the grated rind of a lemon; pour a little clarified ... From The New England Cook Book, 1905, page 192. | |
| Camp Cookery (1910) | When the |
is it; add the tomato; turn into a dish and sprinkle over it a heaped tablespoonful of grated cheese. Rice, Curried.—Same as Risotto, but put a teaspoonful of curry ... From Camp Cookery, 1910, page 138. | |
| The Southern Cookbook (1912) | When the |
raisins are pressed through a horse-hair bag, they will either produce a very good spirit by distillation and must be sent to a chemist who will doit (but if for that ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. | |
| Simple Italian Cookery (1912) | When the |
is cooked, put the saucepan at the back of the stove, and add the rest of the butter. Before taking off the stove add a little grated Parmesan cheese and the peas, which ... From Simple Italian Cookery, 1912, page 26. | |
| The Cook's Own Book (1832) | Whey, White |
pint of milk, and when in pour in one glass of sherry and one of currant wine; let it again boil up, take the fire, and, when it has stood a few minutes, remove the ... From The Cook's Own Book, 1832, page 290. | |
| Directions for Cookery, in Its Various Branches (1837) | While the |
milk is hot, stir into it a pint of molasses, and then add by degrees a quart or more of Indian meal so as to make a thick It will be much improved by the grated peel ... From Directions for Cookery, in Its Various Branches, 1837, page 305. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | While the |
chartreuse is steaming, the Put two in a stew-pan, and when hot, add two Stir until a dark brown; the the was and of in the turnips and carrots were cooked to make a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 180. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | While the |
is cooking add one teacupful of white ginger root and the peel of three lemons. When the syrup is cooked, then put the rind into the boiling syrup, and let it cook till ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 47. | |
| The Cook's Own Book (1832) | Whisk the |
- to a in a pan, pour on tliem the yolks of eight, and a |w>nnd of sifted sugar, whip the whole well with a whisk, and pour in by degrees two quarts of boiling cream; to ... From The Cook's Own Book, 1832, page 343. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Whisk the |
whites of the eggs to a stiff froth, then add them to the yolks and sugar; stir this and stir and cook it begins to thicken. the fire, strain, add the chocolate grated, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 467. | |
| Mrs. Hale's New Cook Book (1857) | Whisk the whites to a |
solid frotli, and just before the omelette is poured into the pan, mix them well, but lightly, with the yolks. Put 4 oz. of fresh butter into a very delicately clean ... From Mrs. Hale's New Cook Book, 1857, page 293. | |
| The Jewish Manual (1846) | White and Soft |
Boil a dozen fine large chesnuts, peeled and skinned, in milk; when soft beat them till perfectly smooth with rose water; a tea-spoonful of this mixture thrown into the ... From The Jewish Manual, 1846, page 227. | |
| The Creole Cookery Book (1885) | White Compote of Apples |
Cut 6 large apples in half, peel and take out the seeds; stew them in 1 pint of water, the juice of 4 a lemon and sugar; when the apples are sufficiently tender take ... From The Creole Cookery Book, 1885, page 218. | |
| The Creole Cookery Book (1885) | White Compote of Pears |
Blanch as many pears as you intend to use, whole, with the skins on, in boiling water; take them out when soft, —| peel and put into cold water; have your syrup ready in ... From The Creole Cookery Book, 1885, page 217. | |
| Mary Elizabeth's War Time Recipes (1918) | White Grapes |
Y lb. Malaga grapes 1 tablespoon arrowroot 1 pint water Dash of paprika @ tablespoons vinegar 1 teaspoon honey (strained) Mix the arrowroot, salt, pepper, honey and ... From Mary Elizabeth's War Time Recipes, 1918, page 59. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | White Mountain Frosting |
1 teaspoon vanilla or l/s cup boiling water ' _ tablespoon lemon juice 1 egg Put and in and to prevent adhering to heat gradually to boiling-point, and boil without ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 227. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | White Mountain Frosting |
i teaspoon vanilla or Yi cup. boiling water ^2 tablespoon lemon juice Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat to and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 250. | |
| Mrs. Owen's Illinois Cook Book (1871) | White Part |
The whites of eight eggs, Three teacupsful white sugar, Four teacupsful and a half flour, From Mrs. Owen's Illinois Cook Book, 1871, page 212. | |
| The Cook's Own Book (1832) | White Pot |
the eight, and the whites of four eggx, with two quarts uf new milk, a little rose water, a grated, and a quarter of a veiy tlim in a di.-h, the milk, &c. uver them; ... From The Cook's Own Book, 1832, page 291. | |
| The Picayune Creole Cook Book (1901) | White Powdered Sugar |
Peel the bananas, and cut them tn two, lengthwise. Then slice lengthwise about a quarter of an inch in thickness. Have ready a pan of boiling lard. Lay the bananas in ... From The Picayune Creole Cook Book, 1901, page 255. | |
| The Creole Cookery Book (1885) | White Roux |
Melt some good butter slowly, and stir into it sifted flour till it is like thin, firm paste; stir it well over a slow fire for a quarter of.an hour, (but do not let it ... From The Creole Cookery Book, 1885, page 61. | |
| The Kansas Home Cook-Book (1874) | White Russian and Mottled German—Best Brands Jcnoiun |
the water, and put them to boil until they beqin to break. off, and drain through a cullender, and put them into a bean pot with a half pound of salt pork, a teaspoon of ... From The Kansas Home Cook-Book, 1874, page 89. | |
| The Cook's Own Book (1832) | White Sharp |
a little tarragon, or tarragon vinegar, to be had, four table-spoonfuls of white wine vinegar, and about twenty peppercorns; to one-fourth, it to six table-spoonfuls of ... From The Cook's Own Book, 1832, page 238. | |
| The Picayune Creole Cook Book (1901) | White Sugar |
To one pint of milk add the same quantity of cream, and four or five tablespoonfuls of powdered white sugar. Let it boil till reduced to onehalf the quantity. Take off ... From The Picayune Creole Cook Book, 1901, page 284. | |
| Directions for Cookery, in Its Various Branches (1837) | White Vinegar.—put |
into a cask a mixture composed of five gallons of water, two gallons of whiskey, and a of strong in two pounds charcoal. it where it will ferment properly, leaving the ... From Directions for Cookery, in Its Various Branches, 1837, page 409. | |
| Common Sense in the Household (1871) | White). »J« |
Clean two young rabbits, cut into joints, and soak in salt and water an hour. Put into a sauce2)an with a pint of cold water, a bunch of sweet herbs; an onion finely ... From Common Sense in the Household, 1871, page 170. | |
| The Cook's Own Book (1832) | White, for Boiled Fowls |
in a tea-cupful of milk a large spoonful of butter kneaded in flour, beat up SAU SAU the yolk of an egg with a tea-spoonful of inlo the Uiltrr, and it the it roustautU: ... From The Cook's Own Book, 1832, page 238. | |
| The Cook's Own Book (1832) | White, for Fowls or |
Put on, in a quart of water, the necks of fowls, a piece of the scrag-end of a neck of mutton, two blades of mace, peppercorns, one anchovy, a small head of celery, a ... From The Cook's Own Book, 1832, page 238. | |
| The Cook's Own Book (1832) | White, for Pike |
till half wasted, two table-spoonfuls of white wine, one of vinegar, half a small onion, and some grated nutmeg; add a piece of butter in flour, then a small tea-cupful ... From The Cook's Own Book, 1832, page 232. | |
| Directions for Cookery, in Its Various Branches (1837) | WHITE.—Blanch |
almonds, soak in water, and then pound them to a smooth in a marble mortar; adding at intervals a little rose water. Thick cream will communicate a white colour. ... From Directions for Cookery, in Its Various Branches, 1837, page 335. | |
| The International Cook Book (1906) | Whitebait with Curry |
Potatoes, O'Brien (1714) Kiimmel Cakes (1691) 2675. FRIED POACHED EGGS Have three quarts boiling water in a saucepan with three tablespoons vinegar and a tablespoon ... From The International Cook Book, 1906, page 837. | |
| The International Cook Book (1906) | Whitebait, Devilled |
Broiled Beefsteaks (172) 2290. OMELETTE WITH CURRY Break eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, half teaspoon curry powder and two ... From The International Cook Book, 1906, page 704. | |
| Housekeeping in Old Virginia (1879) | Whitewash for Outdoor Use |
Take good quick-lime in lumps. Slack it with hot water, and while slacking add to what will make a pailful one pound tallow or other grease, free from dirt. It may be ... From Housekeeping in Old Virginia, 1879, page 506. | |
| The Cook's Own Book (1832) | Whitings, English Way |
Put into a saucepan two spoonfuls of oil, half a lemon sliced pips and rind taken off), salt, and pepper, two glasses of white wine, the same of water, and boil nearly a ... From The Cook's Own Book, 1832, page 290. | |
| The Dixie Cook-Book (1883) | WHoktTLEBERRY Puppine |
One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, ong tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay. From The Dixie Cook-Book, 1883, page 243. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Whole-Wheat or Rye Short Cakes |
1 cup white flour. 4g teaspoonful salt. 1 cup whole-wheat or rye flour. | 1 tablespoonful sugar. 4g teaspoonful soda, crushed be-}1cup of sweet or sour milk, the fore ... From Mrs. Lincoln's Boston Cook Book, 1884, page 110. | |
| The White House Cook Book (1887) | Whooping Cough |
Two LEVEL tablespoonfuls of powdered alum, two-thirds of a cupful of brown sugar, dissolved in two quarts of water; bottle and put in a dark closet where it is cool. For ... From The White House Cook Book, 1887, page 572. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Why You Should Use |
Cleveland’s Baking Powder. It is beyond question perfectly wholesome, being composed only of pure cream of tartar and soda, with enough flour added to keep the strength, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 555. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wicxory-nut Caxe |
ho cups sugar, ome of milk, two-thirds cup butter, three of flour, tre egga, two tea-spoons baking-powder, a cup nut-kernels cut f.—Mrs. Judge West, Bellefontaine. From Buckeye Cookery and Practical Housekeeping, 1877, page 59. | |
| Aunt Babette's Cook Book (1889) | Wiener Kartofel Kloesse |
Boil as many potatoes as you want kloesse. When they are very soft drain off every drop of water, lay them on a clean baking board and mash them while hot, with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 237. | |
| The New England Cook Book (1905) | Wife's Librae Y |
eggs well whipped, and a cupful of sugar; add half a cupful of finely chopped suet, a little salt, nutmeg, and cinnamon. Whip the batter very light, and then add fruit ... From The New England Cook Book, 1905, page 196. | |
| Common Sense in the Household (1871) | Wild Cherry and |
Two-thirds wild cherries (stones and all) and one of red currants. A pound of sugar to a pint of juice, and make as you do plain currant j elly This, besides being very ... From Common Sense in the Household, 1871, page 472. | |
| La Cuisine Creole (1885) | Wild Ducks |
There are several kinds of ducks South, and some are very fine. Truss wild ducks and lay them in a pan to bake with a small onion in the body; put butter over them, with ... From La Cuisine Creole, 1885, page 85. | |
| The Kansas Home Cook-Book (1874) | Williams, Osawattomie |
eggs, two cups cups flour, one cup corn starch, one cup sweet butter, one teaspoon cream tartar, half teaspoon soda; flavor with lemon or vanilla. If you have not cream, ... From The Kansas Home Cook-Book, 1874, page 138. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wilted Dandelions |
Cut the roots from a quarter-peck of dandelions, wash the leaves through waters, drain and shake until dry. Take a handful of the leaves and cut them with a sharp knife ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 294. | |
| The Creole Cookery Book (1885) | Winter Ginger Cakes |
Break 3 eggs ina bowl, beat them well, add 4 pint of sweet cream, which must be beaten with them, and the whole put into a saucepan over the fire; stir till it gets ... From The Creole Cookery Book, 1885, page 153. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Winter Horcs-porcs |
This can be made of beef or mutton (or for those who are partial to Scotch cookery, of a sheep’s head and feet), one pound of’ old green pease steeped all night, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Dixie Cook-Book (1883) | Winter SuccorasH |
Wash one pint lima beans (dried when green) and one and a half pints dried corn; put beans in kettle and cover with cold water; cover corn with cold water in a tin pan, ... From The Dixie Cook-Book, 1883, page 347. | |
| The Dixie Cook-Book (1883) | WINTER, SQuasu |
Cut up, fake out inside, pare the pieces and stew in as little water as possible, cook an hour, mash in kettle, and if watery, let stand on the fire a few moments, ... From The Dixie Cook-Book, 1883, page 346. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wipe the |
shin with a damp Put it a the water, place it it slowly to a boil. Skim off all the scum and let it simmer gently four hours. Remove the meat, place it where it will ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 36. | |
| Mrs. Hale's New Cook Book (1857) | Wir-o |
ehould late in the making, as it evaporates very quickly in boiling. Be cautious of over-seasoning soups, with pepper, salt, spices, or herbs; for it is a fault that ... From Mrs. Hale's New Cook Book, 1857, page 37. | |
| The National Cookery Book (1876) | Wisconsin BREAKFAST Eaas |
twelve egos well, and add two tablespoonfuls of cream and some salt. Have a lump of butter boiling in th frying pan, and pour the ixture into it. As fast as the egg ... From The National Cookery Book, 1876, page 131. | |
| Aunt Babette's Cook Book (1889) | With Baked Spaghetti |
Put on some butter or poultry drippings to heat in a deep saucepan, cut up an onion, shredded very fine and then put in the sweetbreads, which have been picked over ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 132. | |
| Manual for Army Cooks (1896) | With Plates |
In the field the utensils furnished are of primitive character, consisting of camp kettles and mess pans, made of iron, etc. To extemporize stoves and cooking places the ... From Manual for Army Cooks, 1896, page 211. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | With the |
above directions you have a perfect stew, A teacupful of sweet cream is an improvement, if you like it: also a dozen grains of allspice. Salt and pepper to taste. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. | |
| Boston School Kitchen Text-Book (1887) | With the |
left hand dip the spoon sifted material and with a knife right hand off all is above the rim But remember to use two level tablespoonfuls where one is specified in these ... From Boston School Kitchen Text-Book, 1887, page 63. | |
| Camp Cookery (1910) | With the |
two sections nesting, it is quite portable. The weighs, with bake pan, A good-sized water pail is a great convenience in camp. The best form of all is a galvanized pail ... From Camp Cookery, 1910, page 42. | |
| Camp Cookery (1910) | With the |
air at 32° F., and the barometer at 30 inches, water boils at 212° at sea-level, 202.5° at 5,000 193.3° at 10,000 feet, and 184.5° at 15,000 These figures vary somewhat ... From Camp Cookery, 1910, page 77. | |
| The Southern Cookbook (1912) | Without Butter |
Dry one pound of flour and one and a quarter of beat seven eggs, yolks and whiles apart, and with a spoonful of brandy, beat the whole together with your hand half an ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. | |
| The Southern Cookbook (1912) | Without Butter |
Simmer very gently a quarter of a pint of vinegar, pint of water ( which must not be hard ) with an onion, half a The Souther7i Cookbook handful of horseradish, and the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. | |
| The Cook's Own Book (1832) | Without Mk Vr |
Put three quarts or more of water, Miliicienl quantity of raspings to it; three onions cut across, some whole pepper, and a it close, am] let an hour and a hall'; it ... From The Cook's Own Book, 1832, page 247. | |
| The Dixie Cook-Book (1883) | Wiutep Lerruce |
Place in a vegetable dish lettuce that has been very carefully picked and washed each leaf’ by itself, to remove all insects. Cut across the dish four or five times, and ... From The Dixie Cook-Book, 1883, page 337. | |
| The Cook's Own Book (1832) | Woodcock Salmis |
Cut up the woodcock on the table, and put tlie pieces on a dish, which place on a stand, a lamp under it; add pepper, salt, shred shallots, nearly a glass of white wine, ... From The Cook's Own Book, 1832, page 292. | |
| Mrs. Hale's New Cook Book (1857) | Woodcocks with |
or a la Pereg ueux.—Open the woodcocks by the back truffle ready cooked in rasped lard; let it cool a little; mince the intestines, and mix them with the truffle; stuff ... From Mrs. Hale's New Cook Book, 1857, page 217. | |
| The White House Cook Book (1887) | Woolen Goods |
Chrome Black— Best in Use:— For five pounds of goods, blue vitriol six ounces; boil a few minutes, then dip the goods three-fourths of an hour, airing often; take out ... From The White House Cook Book, 1887, page 634. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wor TLeserry Puppine |
One quart berries, pint molasses, cup milk, teaspoon soda, one pound and two ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay. From Buckeye Cookery and Practical Housekeeping, 1877, page 213. | |
| Mrs. Beeton's Book of Household Management (1861) | Wounds, Bites and Stings |
The simplest are those in which the tissues are clean cut through, and where the edges, when brought together, fit accurately the one to the other. Treatment. — Remove ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | Wuite PupDINGs |
Take beef suet, chopped fine, add double the quantity of flour, make into puddings almost the size of your two fists, tie up in bags and boil six hours. Put them aside ... From The National Cookery Book, 1876, page 235. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wup Piru Jetty |
Wash clean, put in porcelain kettle, add water till it comes just to the top of plums (not to cover), boil till soft, pour into a colander, drain well but do not ... From Buckeye Cookery and Practical Housekeeping, 1877, page 162. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | X Pmt |
I heaping quart of sifted flour. =. = i quart or I rounded tablespoonful of flour. = l/z ounce 3 cups of corn meal. = I ^ pints of corn meal. = i cup of butter. = yz ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 577. | |
| Reliable Recipes (c. 1910s-1920s) | X X X X sugar |
1 teaspoon lemon juice Add sugar to egg whites gradually and continue beating until stiff enough to spread. Add lemon juice as the mixture thickens. Beat until very ... From Reliable Recipes, c. 1910s-1920s, page 37. | |
| Boston School Kitchen Text-Book (1887) | Xii. — Beatixg |
viscidity or glutiuous properties, catch the air aud hold it in the form of bubbles, something as we make soap bubbles by blowing air soapy water. The faster we beat, ... From Boston School Kitchen Text-Book, 1887, page 169. | |
| Boston School Kitchen Text-Book (1887) | Xiii. — Soda Anr> Acids |
in wine casks, is Uie most couvenieiit to use \vith; for it unites with soda only when heated, and the IS therefore is not all liberated until the mixture is in the ... From Boston School Kitchen Text-Book, 1887, page 177. | |
| The Jewish Manual (1846) | Xk Observations for the |
It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point. The difference between good and bad cookery is ... From The Jewish Manual, 1846, page 27. | |
| Camp Cookery (1910) | Yachting Wrinkles |
is a book worth owning): To cook rice so that each grain will be plump, dry, and separate, first, wash the measure of rice thoroughly in cold, salted water. Then put it ... From Camp Cookery, 1910, page 137. | |
| The White House Cook Book (1887) | Yellow Coloring |
TAKE a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep till the color of the infusion is a bright yellow. ... From The White House Cook Book, 1887, page 484. | |
| The Cook's Own Book (1832) | Yellow Glaze |
a with a quarter of a pound of fine sugar in Cowder, the white of an egg, to which add y degrees as much lemon-juice as may be necessary; when sufficiently beaten up, ... From The Cook's Own Book, 1832, page 293. | |
| Aunt Babette's Cook Book (1889) | Yellow Icing |
Grate the peel of one or more oranges; put the peel in a fine batiste rag; tie it up and boil in a few spoonfuls of water. Squeeze it to extract the color, and boil with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. | |
| Common Sense in the Household (1871) | Yenison Pasty. •{« |
This is a name dear to the heart of the Englishman, since the days when Friar Tuck feasted the disguised Coeuj de Lion tipon it in the depths of Sherwood Forest, until ... From Common Sense in the Household, 1871, page 165. | |
| Common Sense in the Household (1871) | Yenison Steaks. ^ |
These are taken from the neck or haunch. Have your gridiron buttered, and clear and hot. steaks on the bars and broil rapidly, turning often, not to lose a drop of ... From Common Sense in the Household, 1871, page 163. | |
| Common Sense in the Household (1871) | Yet the |
right and only neat method is so simple and easy ! Rinse the greasy plates, and whatever is sticky with sugar or other sweet, in hot water and ti'ansfer to a larger pan ... From Common Sense in the Household, 1871, page 530. | |
| The Picayune Creole Cook Book (1901) | Yolks Separate |
1 Teaspoonful of Finely Chopped Mix together the chopped parsley, ham and yolks of eggs and a dash of Cayenne pepper. Beat all very hard till it becomes light. Then add ... From The Picayune Creole Cook Book, 1901, page 120. | |
| Rumford Complete Cook Book (1908) | Yorkshire Parkin |
K cup sugar. 2 cups oatmeal. 1 cup molasses. 1 egg. 1 teaspoon soda. 1 teaspoon ground ginger. Sift together the flour, baking powder and ginger, and then add the sugar ... From Rumford Complete Cook Book, 1908, page 160. | |
| The Southern Cookbook (1912) | Young Cucumbers |
nice young gherkins; spread them on dishes: salt them, and let them lay a week: drain them, and, putting in a jar, boiling vinegar over them. Set them near the fire ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. | |
| The American Frugal Housewife (1829) | Young Hyson |
is supposed a more profitable tea than Hyson; but though the quantity to a pound is greater, it has not so much strength. In point of economy, therefore, there is not ... From The American Frugal Housewife, 1829, page 92. | |
| Aunt Babette's Cook Book (1889) | Yum-yums |
Beat the whites of two eggs to a stiff froth, adding gradually one cup of confectioner's sugar and one heaping cupful of dessicated cocoanut, and two heaping ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 400. | |
| Bohemian-American Cook Book (1915) | ZclnU'y |
Pick over and wash a four-pound liead of cabbage, fine, press out the juice, season with stew in the oven, until tender. Blend a piece of butter the size of an egg witli ... From Bohemian-American Cook Book, 1915, page 244. | |
| Bohemian-American Cook Book (1915) | Zloutl'Ove |
I'rehotinJi.y. Cream four yolks with a tablespoon of sugar, add a tablespoon of white sweet wine, three tablespoons of a few drops of and to a on a floured board, beat ... From Bohemian-American Cook Book, 1915, page 257. | |