Old-time recipes
Sauces and dressings
1671 recipes from 64 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Sauces and dressings1671
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Rorer's Philadelphia Cook Book (1886) | A Breakfast Relish |
Cut a cutlet of veal pieces about two inches square, and season with salt and pepper. Dip first into beaten egg, then into chopped mushrooms. butter in a frying-pan, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 138. | |
| The Jewish Manual (1846) | A Brown Fricassee |
Cut a breast of veal in pieces, fry them lightly and put them into a stewpan with a good beef gravy, seasoned with white pepper, salt, a couple of sliced onions ... From The Jewish Manual, 1846, page 92. | |
| The Picayune Creole Cook Book (1901) | A Caper Sauce |
Rub the leg of mutton well with salt and pepper. Have ready a pot of boiling water, into which you have thrown the herbs, bay leaf, salt and pepper, allowing a ... From The Picayune Creole Cook Book, 1901, page 109. | |
| The Creole Cookery Book (1885) | A Cream Sauce for Fillet |
Pour a can of mushrooms through a cullender, to drain them well; put them in a clean wooden bowl, and with a vegetable mincer, mince them as fine as you can; add a small ... From The Creole Cookery Book, 1885, page 60. | |
| The Picayune Creole Cook Book (1901) | A Dash of Red Pepper |
Cut two shallots very fine; put in a ‘saucepan with three-quarters of a pint of good Sauce Espagnole (see recipe) and a dash of red pepper. Cook for twenty minutes and ... From The Picayune Creole Cook Book, 1901, page 163. | |
| The Picayune Creole Cook Book (1901) | A Dressing of Butter or Gravy |
Cut the pumpkin in halves and then into quarters. Two quarters are enough for a family of six, if the pumpkin is large. Remove the seeds, but do not peel the rind. Place ... From The Picayune Creole Cook Book, 1901, page 238. | |
| The Picayune Creole Cook Book (1901) | A French Dressing |
This is the simplest way of serving the bouilli, and the one most used by the Creoles as a daily dish. Take the bouilli from the bouillon, and serve on a platter, laying ... From The Picayune Creole Cook Book, 1901, page 44. | |
| The White House Cook Book (1887) | A Good Plain Sauce |
A GOOD sauce to go with plain fruit puddings is made by mixing one J cupful of brown sugar, one cupful of best molasses, half a cupful of butter, one large teaspoonful ... From The White House Cook Book, 1887, page 460. | |
| Common Sense in the Household (1871) | A Good Store Sauce |
2 tablespoonfuls horse-radisb (grated). " A grated nutmeg. 3 large pickled onions (minced fine). 2 dozen whole black peppers. A pinch of cayenne. " 1 quart vinegar from ... From Common Sense in the Household, 1871, page 198. | |
| The Picayune Creole Cook Book (1901) | A Handful of Parsley, Minced Fine |
1 Teaspoonful Mustard. Prepare the Mayonnaise as directed above. Put in a bowl a half dozen shallots, greens and all, and chop fine; add a handful of parsley, chopped ... From The Picayune Creole Cook Book, 1901, page 171. | |
| The Picayune Creole Cook Book (1901) | A Hollandaise Sauce |
Wash and thoroughly clean the fish, and then lay on a pan and open the flesh on either side by making the letter “S” with the knife. This is done to prevent the fish ... From The Picayune Creole Cook Book, 1901, page 55. | |
| The Picayune Creole Cook Book (1901) | A Hollandaise Sauce |
Clean the outer edges well of the fins; wash and then rub the fish well with salt and pepper. Prepare some chopped onion and parsley and lay in a deep baking pan. Place ... From The Picayune Creole Cook Book, 1901, page 57. | |
| The Picayune Creole Cook Book (1901) | A Mayonnaise Sauce |
Boil the Crabs according to recipe. Clean and pick out all the meat. Season well with salt and pepper and a dash of Cayenne. Chop the celery fine and mix with the crab ... From The Picayune Creole Cook Book, 1901, page 80. | |
| Larkin Housewives' Cook Book (1915) | A New Supper Dish |
Take one can of Larkin Pork and Beans, four potatoes, one finely chopped, one-half teaspoon Larkin one-fourth teaspoon Larkin Pepper. Cut each potato in four pieces, put ... From Larkin Housewives' Cook Book, 1915, page 39. | |
| Housekeeping in Old Virginia (1879) | A Nice Sauce for Puddings |
Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg (grated), the white of one egg. The butter must be creamed and the sugar beaten into it, then the ... From Housekeeping in Old Virginia, 1879, page 410. | |
| The Jewish Manual (1846) | A Nice Sauce to Throw Over Broiled Meats |
Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce ... From The Jewish Manual, 1846, page 51. | |
| The Jewish Manual (1846) | A Nice Way of Dressing Red Herrings |
Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed butter one beaten egg, pour this over the herrings, ... From The Jewish Manual, 1846, page 72. | |
| The Southern Cookbook (1912) | A Rich Gravy |
Cut beef in thin slices, according to the quantity wanted: slice onions thin, and flour both: fry them of a pale brown, but on no account suffer them to grow black: put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 124. | |
| The Picayune Creole Cook Book (1901) | A Sauce |
Boil the milk in a saucepan and add the butter. Sift the flour and add gradually to the mixture, stirring briskly for three minutes. Take off the fire, and add the yolks ... From The Picayune Creole Cook Book, 1901, page 276. | |
| The Picayune Creole Cook Book (1901) | A Sauce & la Mayonnaise |
The remains of cold chicken are used for this. But it is always preferable for dinners to boil the chickens nicely and use only the white meat. The dark meat, however, ... From The Picayune Creole Cook Book, 1901, page 132. | |
| The Picayune Creole Cook Book (1901) | A Sauce a I’Espagnole |
Clean the ducks and take the livers and fry them in a little melted butter. Season well with salt and pepper and a slight pinch of ground allspice and cloves and the ... From The Picayune Creole Cook Book, 1901, page 143. | |
| The Picayune Creole Cook Book (1901) | A Sauce A la Maitre d’Hdtel |
Boil the cauliflower whole, as in the first recipe. Bring it to the table whole, like bloming flowerets, in a dish nicely garnished, and serve hot with a Sauce a la ... From The Picayune Creole Cook Book, 1901, page 215. | |
| The Picayune Creole Cook Book (1901) | A Sauce a la Poulette |
Having prepared the tripe according to the directions given under the heading of “Tripe,”’ make a rich Sauce a la Poulette, always omitting the eggs till later. (See ... From The Picayune Creole Cook Book, 1901, page 107. | |
| The Picayune Creole Cook Book (1901) | A Sauce a la Vinaigrette |
Boil the string beans according to recipe. (See recipe String Beans with Butter Sauce.) When done, drain and serve with a Vinaigrette Sauce. Garnish the dish with sliced ... From The Picayune Creole Cook Book, 1901, page 207. | |
| The Picayune Creole Cook Book (1901) | A Sauce Poivrade |
Prepare the Stingaree wings as directed in the above recipe. Cut them into square pieces of about three inches and let these soak in the vinegar which has been charged ... From The Picayune Creole Cook Book, 1901, page 64. | |
| Mrs. Hale's New Cook Book (1857) | A Stock-imU |
compounded, though made in neaidy the same manner. Brown Stock.—Put 10 lbs. of shin of beef, 6 lbs. of knuoklo of veal, and some sheep’s trotters or a cow-heel, in a ... From Mrs. Hale's New Cook Book, 1857, page 39. | |
| The Picayune Creole Cook Book (1901) | A Stuffing of Chaurice |
Put a half dozen fine, large Spanish onions in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, dust them off and peel well. ... From The Picayune Creole Cook Book, 1901, page 226. | |
| The Picayune Creole Cook Book (1901) | A White Sauce or Sauce Allemande |
Separate the cauliflower, piece by Piece, having taken off the outer leaves and cut off the rough stalk. Place the pieces in a pot of boiling water, with a teaspoonful ... From The Picayune Creole Cook Book, 1901, page 215. | |
| Larkin Housewives' Cook Book (1915) | Add a |
of the scalded milk to the corn starch; pour back into sauce-pan; add one-half cup sugar and cook iive minutes. Remove from fire; add onehalf teaspoon extract and the ... From Larkin Housewives' Cook Book, 1915, page 88. | |
| Directions for Cookery, in Its Various Branches (1837) | Add to the |
gravy a little cayenne, and a large wine-glass of claret or port. Other wild ducks and teal may be roasted in about half an Before cooking soak them all night in salt ... From Directions for Cookery, in Its Various Branches, 1837, page 151. | |
| Common Sense in the Household (1871) | Add to the gravy in |
the dripping-pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold milk. Boil up once, and pour over the onions. From Common Sense in the Household, 1871, page 230. | |
| Directions for Cookery, in Its Various Branches (1837) | After the |
last turning, cover each steak with some of the seasoning from the sauce-pan, and let all broil together till thoroughly Instead of the onions and parsley, you may ... From Directions for Cookery, in Its Various Branches, 1837, page 100. | |
| Simple Italian Cookery (1912) | Agro Dolce Sauce |
Take two tablespoons of sugar (brown or white), a cup of currants, a quarter of a bar of grated chocolate, one tablespoon of chopped candied orange, one of lemon-peel, ... From Simple Italian Cookery, 1912, page 37. | |
| The New England Cook Book (1905) | Ale. — Put |
in chafing-dish and just melt; add one quart finely chopped new American cheese, melt slowly under blaze and stir constantly, gradually adding one-half glass ale in ... From The New England Cook Book, 1905, page 314. | |
| Simple Italian Cookery (1912) | Alia Panna" Sauce |
Melt one-half a pound of butter, add a little flour, pepper, and nutmeg. thick, then add one pint of cream, a little chopped parsley, and heat for five minutes. From Simple Italian Cookery, 1912, page 39. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Allemande Sauce |
One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of butter, half a cupful of cream, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 225. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Allemande Sauce |
j4 pint of white stock ^ teaspoon ful of grated YZ teaspoon ful of onion % teaspoonful of white pepper From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. | |
| The National Cookery Book (1876) | Alnut Ketchup |
vhen fit to pickle in salt and wate ner each day bea them in a marble stone jar, with a pint good vinegar Lit, al t the 8 a rr nine days; then strain off th q hey ar ... From The National Cookery Book, 1876, page 284. | |
| The Virginia House-Wife (1824) | An Excellent Relish After Dinner |
Put some soup or gravy from any of the dishes on the table, into the stew-dish; add 1 good portion of pepper, vinegar, wine, cat. sup, and salt; let it be very highly ... From The Virginia House-Wife, 1824, page 205. | |
| The Boston Cooking-School Cook Book (1896) | Anchovy Sandwiches |
Rub the yolks of " hard-boiled eggs " to a paste. Moisten with soft butter and season with anchovy sauce. Spread mixture between thin slices of buttered bread prepared ... From The Boston Cooking-School Cook Book, 1896, page 634. | |
| Housekeeping in Old Virginia (1879) | Anchovy Sauce |
Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter. Pour all in a ... From Housekeeping in Old Virginia, 1879, page 210. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Anchovy Sauce |
Make the butter sauce, and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 232. | |
| The Southern Cookbook (1912) | Anchovy Sauce |
Chop one or two without washing: put some flour and butter, and a little drop of water: it the till it boils once or twice. When anchovies are good be dissolved; and the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. | |
| The New England Cook Book (1905) | And Catsups |
PICKLES are very popular as a relish, but it must be confessed that they are not the most wholesome diet. is due chiefly to the fact that they are made of hard, crude, ... From The New England Cook Book, 1905, page 277. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | And Gravies |
Once a week in winter and twice a week in summer you should make your gravy and and for you should save every bone, cooked or uncooked, of beef, mutton, veal, ham, the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 235. | |
| Foods That Will Win the War and How to Cook Them (1918) | And Olives |
1 cup cooked lentils 1 cup chopped peanuts 2 tablespoons lemon juice Mix all. Place in a greased dish. Then pour ‘over top a sauce made by melting 2 tablespoons of fat, ... From Foods That Will Win the War and How to Cook Them, 1918, page 120. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Apple Sauce |
Put a pint of water, and a quarter of a pound of sugar into a saucepan; let it boil about ten minutes; put in as many apples pealed, cored and quartered as the syrup ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 82. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Apple Sauce |
Put the apples into an earthen crock, with a handful of sugar, a pint of cider and water, and cover it with a brown crust. Bake it in the oven three or four hours. If ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 82. | |
| Mrs. Hale's New Cook Book (1857) | Another Botdli.—Taite |
a handsome piece of brisket of 10 il.s. weight; put it over the fire with a small quantity of water ULtil the gravy is out; add a very large bunch of parsley, pepper, ... From Mrs. Hale's New Cook Book, 1857, page 121. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Bread Sauce |
Take a large slice of stale bread boiled in milk and water, a little mace, pepper, and salt; when about half done, add a piece of butter and a glass of white wine. Let ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 80. | |
| Common Sense in the Household (1871) | Another Breakfast Dish |
Cut thin slices of cold roast beef, and lay them in a tin set in a pot of boiling water. Cover them with a gravy made of three of melted one of walnut catsuj), a ... From Common Sense in the Household, 1871, page 103. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Cranberry Sauce |
Stew the cranberries forty minutes, strain them through a sieve, add sugar to your taste, and then give it one boil; turn it into moulds. To take it out of the moulds, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 83. | |
| Housekeeping in Old Virginia (1879) | Another Sauce |
Cream half a pound of butter; work into it six tablespoonfuls of sugar; beat in one Qgg^ add a wine-glass of wine or brandy, and half a grated nutmeg. Set it on the ... From Housekeeping in Old Virginia, 1879, page 378. | |
| The Woman Suffrage Cook Book (1886) | Apple Batter Put |
Three eggs beaten very light, one pint milk, half tea spoonful salt, one dozen apples chopped fine and added to natter. Bake in cake pans half hour. Serve on platter with cold hard sauce. From The Woman Suffrage Cook Book, 1886, page 69. | |
| Fifty-Two Sunday Dinners (1913) | Apple Cake with Lemon Sauce |
2 cups flour. - 1 egg well-beaten. 4 teaspoon salt. X cup milk. 4 teaspoon soda. 4 tart, fine flavored apples. 1 teaspoon cream of tartar. 8 tablespoons granulated ... From Fifty-Two Sunday Dinners, 1913, page 41. | |
| The White House Cook Book (1887) | Apple Catsup |
PEEL and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a ... From The White House Cook Book, 1887, page 200. | |
| The International Cook Book (1906) | Apple Dumplings , Hard Sauce |
705. CODFISH, COUDERT Have a piece of fresh codfish one and a half pounds. Cut into thin slices, place on a dish, season with a teaspoon salt, two saltspoons cayenne ... From The International Cook Book, 1906, page 218. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apple Porcupine |
Sixteen large apples, two large cupfuls of granulated sugar, one lemon, one quart of water, one tea-cupful of powdered sugar, one quart of milk, one of corn-starch, half ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 281. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Sauce |
Peal, quarter, and core the apples, and throw them into cold water, rince them out, put them into a preserving kettle with a very little water, and cover them up ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 81. | |
| Common Sense in the Household (1871) | Apple Sauce |
Pare, core, and slice some ripe tai-t apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stiiin a good lump of butter, and ... From Common Sense in the Household, 1871, page 191. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Sauce |
Pahe, core and slice some nice, juicy that are not too sweet; put them in a stew-pan with some lemon -peel, grated, and water enough to keep them from burning. Stew them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 167. | |
| Buckeye Cookery and Practical Housekeeping (1877) | APPLE SAuce |
Pare, core and cut in quarters apples that do not easily, and put on to stew in cold water with Cover close and stew an hour or more. The addit at first preserves the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 140. | |
| Housekeeping in Old Virginia (1879) | Apple Sauce |
Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, ... From Housekeeping in Old Virginia, 1879, page 212. | |
| The Dixie Cook-Book (1883) | AppLe Sauce |
Pare, core and cut in quarters apples that do not cut to pieces easily, and put on to stew in cold water with plenty of sugar. Cover close and stew an hour or more. The ... From The Dixie Cook-Book, 1883, page 165. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Sauce |
6 tart apples ^ cup of water Sugar and nutmeg to taste Pare, core and slice the in a porcelain the water, cook and soft (about ten then mash them through a sieve, or, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 237. | |
| The White House Cook Book (1887) | Apple Sauce |
WHEN you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at ... From The White House Cook Book, 1887, page 184. | |
| Aunt Babette's Cook Book (1889) | Apple Sauce |
Pare, quarter and core nice tart apples and lay them in cold water until all are pared. Put on to boil with very little water, cover closely and boil very quickly. When ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 314. | |
| The Boston Cooking-School Cook Book (1896) | Apple Sauce |
Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one cup sugar and one cup water with thin shaving from rind of a lemon. Remove ... From The Boston Cooking-School Cook Book, 1896, page 656. | |
| Manual for Army Cooks (1896) | Apple Sauce |
Pare, core, and slice six tart apples, and put them in a kettle, with one-half cup of water. Cook and stir until soft (about ten minutes). Then mash them through a ... From Manual for Army Cooks, 1896, page 185. | |
| Larkin Housewives' Cook Book (1915) | Apple Sauce |
One pound apples (or four medium size), one-half pint water, one-half cup sugar. Quarter and core the apples, do not pare them, add the water, cover sauce-pan and bring ... From Larkin Housewives' Cook Book, 1915, page 109. | |
| Larkin Housewives' Cook Book (1915) | Apple Sauce Birthday Cake |
Put through the food-chopper (using coarse knife), one-fourth pound each of citron, candied lemon and orange peel, also one four cups flour, two teaspoons each nutmeg, ... From Larkin Housewives' Cook Book, 1915, page 77. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Apple Sauce Cake |
1 c brown sugar Yi c clarified beef drippings }/i tsp salt Y2 tsp clove Y tsp allspice 1 c thick, unsweetened apple sauce Mix soda with sauce, blend all ingredients in ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 52. | |
| Aunt Babette's Cook Book (1889) | Apple Sauce Victoria |
Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. | |
| The Picayune Creole Cook Book (1901) | Apple Sauce, |
Meats,” etc.) Sweet potatoes are a nice vegetable to serve with roast pig. Boil a half dozen first and then peel carefully and Place them whole, about fifteen minutes ... From The Picayune Creole Cook Book, 1901, page 117. | |
| Aunt Babette's Cook Book (1889) | Apple Souffles |
Take about six large apples, pare and core them and stew as for sauce. Beat them very smooth with a potato masher (do this while hot), Now rub a tablespoonf ul of butter ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 312. | |
| Presbyterian Cook Book (1873) | Apple Stuffing |
Take half a pound of the pulp of tart apples, which have been baked or scalded; add two ounces of bread crumbs, some powdered sage, a finely shred onion; and season well ... From Presbyterian Cook Book, 1873, page 29. | |
| The International Cook Book (1906) | Apple Yanssens |
1138. EGGS MOLET, B^ARNAISE Boil twelve fresh eggs for five minutes. Remove, then drop them in cold water, take up and shell. Dress the eggs on a deep, hot dish. Season ... From The International Cook Book, 1906, page 346. | |
| The Appledore Cook Book (1872) | Apple-Sauce |
Pare, quarter, and core nice tart apples. Make a sirup of two quarts of water and one cup of sugar; simmer the apples in this until tender, but do not break them lay in ... From The Appledore Cook Book, 1872, page 201. | |
| Gulf City Cook Book (1878) | Apple-sauce |
Pare, core, and quarter the apples, let them stew in just enough water to cook them without burning them; cook until soft; mash well, and when done in the sugar or any ... From Gulf City Cook Book, 1878, page 187. | |
| Aunt Sammy's Radio Recipes (1927) | Apple-sauce Cake |
cup fat. 1 cup apple sauce, unsweetened. 1 cup raisins, chopped. ^ teaspoon cloves. 14, teaspoon nutmeg. 1 teaspoon soda mixed with 2 tablespoons water. Cream the sugar ... From Aunt Sammy's Radio Recipes, 1927, page 75. | |
| The Cook's Own Book (1832) | Apples Clear |
Boil half a pound APP APP of loaf sugar in a pint of water; scum, and put large apples, pared, cored, and cut into quarters, with the peel and juice of a lemon; let diem ... From The Cook's Own Book, 1832, page 49. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apricot Sauce |
One cupful of canned apricot, one of sugar, one of milk, one table-spoonful of corn-starch, half a cupful of water. Put the milk in the double corn-starch with a few ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 285. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Apricot Sauce |
1 cup apricot juice. 1 teaspoonful cornstarch or 3g cup sugar. flour. Boil all together five minutes and strain. Use any kind of fruit juice or syrup in the same manner. From Mrs. Lincoln's Boston Cook Book, 1884, page 355. | |
| The Boston Cooking-School Cook Book (1896) | Apricot Sauce |
^ cup apricot pulp ^ cup heavy cream Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. ... From The Boston Cooking-School Cook Book, 1896, page 478. | |
| The Picayune Creole Cook Book (1901) | Apricot Sauce |
Sauce d’Abricote. 4 Ounces of Apricot Marmalade. 2 Gills of Water. Put four ounces of Apricot Marmalade (see recipe) into a small saucepan; add the butter and water, and ... From The Picayune Creole Cook Book, 1901, page 288. | |
| Chinese-Japanese Cook Book (1914) | Arrange the |
artichokes on a small platter with green lining, or place a green leaf under each artichoke. Full the center of each with the yolks of hard-boiled egg, whipped smooth ... From Chinese-Japanese Cook Book, 1914, page 72. | |
| The Cook's Own Book (1832) | Artichokes to Boil |
Cut offthe euilks cI'Mse to the bottom, wash them and let tliem lie for some hours in cold water; in liling water with a in it, cover the pan boil them an hour and a ... From The Cook's Own Book, 1832, page 53. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Artichokes with HoUandaise Sauce |
Artichokes may be procured both canned and fresh. If canned, drain, wash in cold water, drain again, then let them in French Dressing for one Drain, dip in crumbs, &gg ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. | |
| The Cook's Own Book (1832) | Artichokes, Jerusalem |
(2) They must be neatly peeled, and boiled very gently by the side of the stove, with a in the water; when done (but not too much, or they will not look well) place them ... From The Cook's Own Book, 1832, page 53. | |
| The Epicurean (1894) | Asparilg'llS boiled, Hollandaise or Mousse |
line sauce 818 — Countess style — heads 818 — in small bunches — heads 819 — tops a la Maintenon 819 — tops a la Miranda — fried 819 — tops with cheese 819 Aspic essence ... From The Epicurean, 1894, page 900. | |
| The Picayune Creole Cook Book (1901) | Aspic Jelly and Poulette Sauce. |
recipes.) Stir till thick and surround with crushed ice. Then dip the breasts of the game or chicken into this mixture. Take a fine baking sheet or dish and arrange the ... From The Picayune Creole Cook Book, 1901, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Avena. Oats |
Bdba Cakes. Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce. ... From The Boston Cooking-School Cook Book, 1896, page 697. | |
| Bohemian-American Cook Book (1915) | Avliile, and |
You may omit the wine, 256. STEWED LAMB WITH BUTTER GRAVY. s máslovou omákou. Place in a saucepan three tablespoons of butter, a sliced onion and carrot, put in this a ... From Bohemian-American Cook Book, 1915, page 92. | |
| The Boston Cooking-School Cook Book (1896) | Baba Cakes |
To one and one-half cups Brioche dough add one-third cup each raisins seeded and cut in pieces, currants, and citron thinly sliced, previously soaked In Maraschino for ... From The Boston Cooking-School Cook Book, 1896, page 456. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Babees Book |
" Change is the sauce that sharpens appetite." As SO many dishes are prepared in the chafingdish that require the use of a simple sauce, we give in this place the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 232. | |
| The Cook's Own Book (1832) | Bacchic Sauce |
Cover a pound of nice streaked bacon or salt pork witli cold water, let it boil gently for three-quarters of an hour; it up, scrape the under side \\cll, and cut off the ... From The Cook's Own Book, 1832, page 54. | |
| Aunt Sammy's Radio Recipes (1927) | Bake for Yi |
\jO ^/i ol an hour. The oven should be hot at first, reducing the temperature toward the end. If sauce or gravy is used as a binder for the loaf, make it with 3 ... From Aunt Sammy's Radio Recipes, 1927, page 34. | |
| Larkin Housewives' Cook Book (1915) | Bake in |
moderate oven. Make a sauce with one and one-half cups of milk, one-half cup sugar, one and one-half tablespoons Larkin Com Starch and one egg. From Larkin Housewives' Cook Book, 1915, page 96. | |
| Manual for Army Cooks (1896) | Bake in a |
moderate oven, allowing twenty minutes to the pound. Baste frequently. Be careful that it does not burn. Serve while hot, as it cools rapidly; serve with a gravy from ... From Manual for Army Cooks, 1896, page 91. | |
| Boston School Kitchen Text-Book (1887) | Baked Apple-Sauce |
Fill a deep pudding-dish with apples, quartered, pared, and cored. For 1 qt. of apples allow yi, c. of sugar and y^ c. of water. Bake, closely covered, in a very ... From Boston School Kitchen Text-Book, 1887, page 165. | |
| Foods That Will Win the War and How to Cook Them (1918) | Baked Apples Without Sugar |
Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons ... From Foods That Will Win the War and How to Cook Them, 1918, page 71. | |
| The New England Cook Book (1905) | Baked Apples.—Pare and |
core sound, tart Fill them with sugar, butter, and a flavor of in the pan, and the are thoroughly tender. Apple Sauce.—Pare, core, and slice nice, juicy apples that are ... From The New England Cook Book, 1905, page 252. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Bananas with Lemon Sauce |
6 ripe bananas. 2 tablespoons lemon juice, Skin the bananas, scrape lightly to remove stringy portion, and split in half lengthwise. Place in a greased shallow baking ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| Fifty-Two Sunday Dinners (1913) | Baked Bananas with Sultana Sauce |
6 bananas. 1 tablespoon butter. 84 cup Sultana raisins. Few grains salt. 234 cups boiling water. Y4 cup Sherry wine. 1 cup sugar, 2 tablespoons lemon juice. 1 tablespoon ... From Fifty-Two Sunday Dinners, 1913, page 64. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Blueflsh |
1 tablespoon chopped pickles 1 cup cracker crumbs or dried 1 teaspoon salt, few drops breadcrumbs onion Juice 1 teaspoon finely chopped parsley i to J cup milk or water ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 94. | |
| The National Cookery Book (1876) | Baked Cucumbers |
Pare the cucumbers, chop them fine, with a small onion, put them on with very little water, and let them stew for ten minutes. Prepare a rich dressing as for poultry. ... From The National Cookery Book, 1876, page 155. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Eels |
Sprinkle some flour over them, and some pieces of butter; put them into a pan with a little water, and bake them half an hour. When they are dished, make a gravy in the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 44. | |
| Boston School Kitchen Text-Book (1887) | Baked Heart |
the heart thoroughly in cold water to remove the blood, and cut out the veins and arteries. ^Ial;e a stuffing with tsp. chopped onions (which must first be scalded), ... From Boston School Kitchen Text-Book, 1887, page 99. | |
| The New England Cook Book (1905) | Baked Heart.—Wash |
carefully and stuff nicely; roast or bake and serve with gravy, which should be thickened with some of the It is very nice hashed, with a little port wine added. From The New England Cook Book, 1905, page 92. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Stuffed Peppers |
Cut green peppers in two lengthwise. Remove the seeds and let the peppers soak in cold water for half an hour. Dry them and fill with a stuffing made of bread crumbs, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 328. | |
| The Dixie Cook-Book (1883) | Bakep Ontrons |
The large Spanish or Bermuda onions are best for this purpose. Wash the outside clean, put into a sauce-pan with slightly salted VEG ETALLES. 335 water, and boil an ... From The Dixie Cook-Book, 1883, page 338. | |
| The Italian Cook Book (1919) | Balsamella Sauce |
(Salsa balsamella) This sauce resembles the famous French Bechamel Sauce, but it is simpler in its composition. Put in a saucepan one tablespoonful of flour and a piece ... From The Italian Cook Book: The Art of Eating Well, 1919, page 50. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Banana Sauce |
3 banana pulps Boil sugar and water ten minutes. Mix remaining ingredients and pour hot syrup on to them. Beat well and serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. | |
| Fifty-Two Sunday Dinners (1913) | Banana Sauce |
1 cup water. 8 tablespoons lemon juice. 4 cup sugar. 2 eggs well beaten. Pulp 3 bananas. Few grains salt. Few gratings lemon rind. Process: Make a syrup by boiling water ... From Fifty-Two Sunday Dinners, 1913, page 28. | |
| The Southern Cookbook (1912) | Barberries for Tartlets |
Pick barberries chat have no stones, from the stalks, and to every pound weigh of a pound lump Put the fruit into a stone jar and either set it on a hot or in a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 92. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Barberry Ketchup |
of barberries, and quarts of cranberries, one cupful of raisins, a large quince and all and Mix these ingredients with the barberries, and add half a cupful of vinegar, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 350. | |
| The Picayune Creole Cook Book (1901) | Bauce @ la Orapaudine |
1 Pint of Sauce Piquante. 8 Chopped Mushrooms. 1 Teaspoonful of Dry Mustard. 2 Teaspoonfuls of Tarragon Vinegar. Put a half pint of very light Piquante Sauce on the ... From The Picayune Creole Cook Book, 1901, page 165. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Inpran Puppia |
A quart sweet milk, an ounce butter, four well-beaten eggs, teacup corn meal, half pound raisins, fourth pound sugar; scald milk and stir in meal while boiling; let ... From Buckeye Cookery and Practical Housekeeping, 1877, page 206. | |
| Rumford Complete Cook Book (1908) | Be'arnaise Sauce |
1 tablespoon of plain or 4 tablespoons oil or melted tarragon vinegar, 2 tablespoons hot water. Put the well-beaten yolks of eggs in a bowl and stand this in a saucepan ... From Rumford Complete Cook Book, 1908, page 68. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bechambl Sauce |
Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bechamel Cucumbers |
Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and on ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 176. | |
| The Southern Cookbook (1912) | Bechamel or White Sauce |
Cut lean veal in small slices, and the same of lean bacon or ham: put them in a stewpan, with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bechamel Sauce |
One of white sauce, one of rich Let the sauce and cream come to a boil separately. Mix them together, and From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 225. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bechamel Sauce |
1 gill of stock i gill of cream T/2 teaspoonful of salt Melt the butter without browning, then add the flour, mix until smooth; add the stock and cream, stir continually ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 237. | |
| The White House Cook Book (1887) | Bechamel Sauce |
PUT three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten peppercorns, a teaspoonful of salt; ... From The White House Cook Book, 1887, page 182. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bechamel Sauce |
1 teaspoon chopped onion 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in Remove vegetables, add flour and remaining ingredients, boil two minutes, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. | |
| Rumford Complete Cook Book (1908) | Bechamel Sauce |
W cup cream. Melt the butter, add the flour and blend till smooth, without browning. Add the stock a little at a time, stirring constantly till all is used. Cook five ... From Rumford Complete Cook Book, 1908, page 67. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Bechamel Sauce |
Cook one and a half cups of white stock twenty minutes with one slice of onion, one slice of carrot, a bit of bay leaf, a sprig of parsley and six pepper¬ corns, then ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 240. | |
| Simple Italian Cookery (1912) | Bechamel Sauce |
Take one tablespoon of flour, and one tablespoon of Put them into a saucepan and stir with a wooden spoon until they have become a golden-brown color. Then add, a little ... From Simple Italian Cookery, 1912, page 33. | |
| Fifty-Two Sunday Dinners (1913) | Bechamel Sauce |
4 tablespoons butter. ¥4 cup hot thin cream. 4 tablespoons flour.; Yolk 2 eggs. 144 cups highly seasoned chicken Salt, pepper, few grains nutmeg. stock. Process: Melt ... From Fifty-Two Sunday Dinners, 1913, page 89. | |
| Simple Italian Cookery (1912) | Bechamel Sauce No |
Put two ounces of and two of a saucepan and for five minutes. Pour one and one-half pints of boiling milk gradually in, beating well with a whisk. Add some nutmeg, a few ... From Simple Italian Cookery, 1912, page 37. | |
| Simple Italian Cookery (1912) | Bechamel Sauce No |
Mix three tablespoons of butter and three of flour to a smooth paste, put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two ... From Simple Italian Cookery, 1912, page 38. | |
| The Cook's Own Book (1832) | Bechamel, or White Sauce |
Cut in square pieces, half an inch thick, two |X)inids of lean veal, half a pound of lean ham; in a steupan two ounces of when melted, let the wht le simmer unlil it to ... From The Cook's Own Book, 1832, page 56. | |
| Mrs. Hale's New Cook Book (1857) | Bechamel.—This |
is a fine French white sauce, now very much served uc good tables. It may be made in various w-ays, and more or less expensively; but it should always be thick, smooth, ... From Mrs. Hale's New Cook Book, 1857, page 228. | |
| Housekeeping in Old Virginia (1879) | Bed Pepper Catsup |
To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and ... From Housekeeping in Old Virginia, 1879, page 310. | |
| The Boston Cooking-School Cook Book (1896) | Beefsteak k la Victor Hugo " » |
Wipe a porterhouse steak, broil, and serve with Victor Hugo Sauce. Cook one-half teaspoon finely chopped shallot in one tablespoon tarragon vinegar five minutes. Wash ... From The Boston Cooking-School Cook Book, 1896, page 247. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bernaise Sauce |
Use tarragon instead of plain vinegar, omit the water, with the exception of one and the hollandaise becomes bernaise sauce. Oil may be used in the place of butter. The ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Best Ginger-drops |
Half cup sugar, a cup molasses, half cup butter, one tea-spoon each cinnamon, ginger and cloves, two tea-spoons soda in a cup boiling water, two and a half oups flour; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 85. | |
| The Dixie Cook-Book (1883) | Best Ginger-drops |
Half cup sugar, a cup molasses, half cup butter, one tea-spoon each cinnamon, ginger and cloves, two tea-spoons soda in a cup boiling water, two and a half cups flour; ... From The Dixie Cook-Book, 1883, page 105. | |
| Housekeeping in Old Virginia (1879) | Bkandy Sauce |
Cream together one-quarter pound fresh, butter, and onequarter pound pulverized white sugar. Mix with it one gill of lemon brand j, or half the quantity of brandy; the ... From Housekeeping in Old Virginia, 1879, page 410. | |
| The Dixie Cook-Book (1883) | BLacKBERRY Musu |
To two quarts ripe berries add one and a half pints boiling water, and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments ... From The Dixie Cook-Book, 1883, page 233. | |
| The Appledore Cook Book (1872) | Blanc-mange in Wine Sauce |
Put one quart of new milk into a basin, and set the basin in another with hot water. When the milk comes to a boil, stir in four spoonfuls of corn starch, mixed with ... From The Appledore Cook Book, 1872, page 169. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Blarnaise Sauce |
4 tablespoons oil or butter 1 tablespoon tarragon vinegar 1 tablespoon hot water Mix yolks and water; add butter and set in a dish of hot stir constantly until mixture ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 147. | |
| The Epicurean (1894) | Boeuf en Ohevreuil, Sauce Poivrade |
Trim some slices of tenderloin, cut lengthwise, and shape them in half-heart forms. Marinate them for three days in a cooked and cold marinade (No. 114). Drain and dry ... From The Epicurean, 1894, page 505. | |
| Mrs. Beeton's Book of Household Management (1861) | Boeuf Pique |
Ingredients. — 3 Ib. of fillet of beef cut in i piece, larding bacon, £ a pint of stock, £ a pint of brown sauce, 2 ozs. of butter, 2 onions, i large carrot, i small ... From Mrs. Beeton's Book of Household Management, 1861, page 593. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boil the |
feet tender, cut in halves, brush melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fira and serve with Piquante Sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. | |
| La Cuisine Creole (1885) | Boiled Chickens with Stuffing |
Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water; take the pot off the fire for five minutes after ... From La Cuisine Creole, 1885, page 75. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Boiled Codfish, with Cream Sauce—take Out |
the inside of a cod by the white skin of the belly, taking care to remove all blood. Place the fish in a kettle with salted cold water; boil fast at first, then slowly. ... From Good Things to Eat, as Suggested by Rufus, 1911, page 21. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Cream Dressing |
J cup vinegar Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boiled Dressing |
Yolks of 8 eggs beaten. 2 tablespoonfuls melted butter 1 teaspoonful mustard. or oil. 2 teaspoonfuls salt. 1 cup cream or milk. 14 saltspoonful cayenne. 1 cup hot ... From Mrs. Lincoln's Boston Cook Book, 1884, page 336. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Dressing |
J cup hot vinegar Cream butter; add seasonings and hot milk; pour on to the egg yolks. in double boiler until thick; add vinegar, strain, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Dressing I |
3=^ tablespoon salt 1 3^ tablespoons flour 1 teaspoon mustard Yolks 2 eggs 1^ tablespoons sugar \% tablespoons melted butter Few grains cayenne % cup milk ^ cup vinegar ... From The Boston Cooking-School Cook Book, 1896, page 386. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Dressing II |
Tolks 4 eggs 1 tablespoon lemon juice % cup olive oil i j^ teaspoons salt 4 tablespoons vinegar 8 teaspoons powdered sugar 1 pint whipped cream Beat jolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 387. | |
| The Southern Cookbook (1912) | Boiled Eels |
The small ones are preferable. Do them in a small quantity of water, with a deal of parsley, which should be served up with them and the liquor. Serve chopped parsley and butter for sauce. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 27. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Frosting |
2 cups sugar. 4 cup water. 14 teaspoon cream of tartar. | Whites 2 eggs. Process: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until ... From Fifty-Two Sunday Dinners, 1913, page 60. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boiled Hice |
Beat the yelks of three eggs into sugar enough to make it sweet; add a teacupful of cream and the grated rind and juice of two lemons. When lemon cannot be had use dried ... From Mrs. Owen's Illinois Cook Book, 1871, page 256. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boiled Loaf |
Pour a quart of boiling milk over four little rolls of bread; cover them up, turning them occasionally saturated with the milk; flour a pudding cloth and tie them tight, ... From Mrs. Owen's Illinois Cook Book, 1871, page 301. | |
| Mrs. Beeton's Book of Household Management (1861) | Boiled or Braised Fowls |
Ingredients. — \ a pint of good gravy, No. 6, a small handful of sorrel. Method. — Wash and pick the sorrel, cover it with cold water, bring to the boil, cook for a few ... From Mrs. Beeton's Book of Household Management, 1861, page 295. | |
| Gulf City Cook Book (1878) | Boiled Sauce |
Dissolve three cups of loaf-sugar in two cups of water, and to a thick sirup. Flavor with ground cinnamon and grated nutmeg. From Gulf City Cook Book, 1878, page 186. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bombe Glacee |
One quart of strawberry or raspberry sherbet. No. 2, one pint of sugar, one pint and a half of water, the ot eighteen table-spoonful of vanilla Boil the sugar and water ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 302. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Cmer APPLE Sauce |
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a’ half gallon boiled cider, let it boil. Wash the apples and put in kettle, place ... From Buckeye Cookery and Practical Housekeeping, 1877, page 225. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Murron witH CaPER Sauce |
Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours, if well done, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 175. | |
| The Picayune Creole Cook Book (1901) | Bordelaise Sauce, Creole Style |
Bordelatse Sauce 2 ta Oréole 1 Onion or 2 Shallots. Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion sauté ... From The Picayune Creole Cook Book, 1901, page 163. | |
| The Dixie Cook-Book (1883) | Borep Crper APPLE Sauce |
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a ... From The Dixie Cook-Book, 1883, page 256. | |
| The Dixie Cook-Book (1883) | Bortep Murron with Carer Sauce |
Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours; if well done, ... From The Dixie Cook-Book, 1883, page 204. | |
| The Picayune Creole Cook Book (1901) | Bourgeoise. Place in the pan. Dot |
the top with bits of butter, and place over all a layer of pie crust, decorating the edge nicely. Bake to a nice brown. Serve in the dish in which it was cooked, with ... From The Picayune Creole Cook Book, 1901, page 92. | |
| The Picayune Creole Cook Book (1901) | Boutllt & la Orecy |
4 Carrots. 2 Onions. 1 Gill of Cream. 2 Sticks of Celery. 3 Sprigs of Parsley. 1 Sprig of Thyme. Make‘a good purée of fine, red carrots (see recipe), and then strain in ... From The Picayune Creole Cook Book, 1901, page 43. | |
| Common Sense in the Household (1871) | Brandy Sauce |
2 cups powdered sxigar. 1 wineglass brandy. 1 teaspoonful mixed cinnamon and mace. "Warm the butter very slightly, work in the when this is light, the brandy and spice. ... From Common Sense in the Household, 1871, page 420. | |
| Mrs. Owen's Illinois Cook Book (1871) | Brandy Sauce |
Heat over steam half apint ofbrandy; beat together to a cream two cupsful of sugar, and half a cupful of butter and two well-beaten eggs stirred it; add the brandy, mixing Keep hot needed. From Mrs. Owen's Illinois Cook Book, 1871, page 258. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brandy Sauce |
i cup of powdered sugar gill of brandy i gill of boiling water to a cream, add the until white and the whites one at a time, beating all the while. When ready to serve, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 450. | |
| The Boston Cooking-School Cook Book (1896) | Brandy Sauce |
^ cup butter Yolks 2 eggs 1 cup powdered sugar Whites 2 eggs 2 tablespoon brandy % cup milk or cream Cream the butter, add sugar gradually, then brandy very slowly, well ... From The Boston Cooking-School Cook Book, 1896, page 477. | |
| Fifty-Two Sunday Dinners (1913) | Brandy Sauce |
¥ cup butter. 26 cup heavy cream whipped stiff. 1 cup confectioners’ sugar. 2 tablespoons brandy. Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum. Y teaspoon salt. ... From Fifty-Two Sunday Dinners, 1913, page 176. | |
| The Corn Cook Book (1918) | Brandy Sauce |
J4 cup % cup Hennessy brandy y2 cup sugar tablespoon Jamaica rum 2 egg yolks well beaten 2 egg whites ys teaspoon From The Corn Cook Book, 1918, page 43. | |
| The White House Cook Book (1887) | Brandy Sauce, Cold |
Two CUPFULS of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly and work it to ... From The White House Cook Book, 1887, page 457. | |
| The Dixie Cook-Book (1883) | Branpy Sauce. | |
Cream together four heaping table-spoons of sugar (white) and four tablespoons, well-rounded, of soft butter; with this mix a gill of lemon brandy, or half the quantity ... From The Dixie Cook-Book, 1883, page 244. | |
| The Cook's Own Book (1832) | Brawn, Mock |
Take die blade bone out of the shoulder, and it gendy two hours or more, according to the age of the boar. ' When it is cold, season it very highly with pepper, Cayenne, ... From The Cook's Own Book, 1832, page 70. | |
| The Jewish Manual (1846) | Bread Sauce |
Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out,. and pour the milk over grated stale bread, then boil it up with a piece ... From The Jewish Manual, 1846, page 51. | |
| The Appledore Cook Book (1872) | Bread Sauce |
Half a pint of grated bread crumbs, one pint of milk, and one onion. Boil this until the sauce is smooth, then take out the onion and stir in two spoonfuls of butter, ... From The Appledore Cook Book, 1872, page 200. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bread Sauce |
1 pint milk. 4g teaspoonful salt. 44 cup fine bread crumbs. 4 saltspoonful pepper. 2 tablespoonfuls chopped onion. 24 cup coarse bread crumbs, 1 tablespoonful butter. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 219. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Sauce |
^ pint of bread crumbs 1 tablespoonful of onion juice, or one small onion Put the bread and milk in a farina boiler, add mace, and bay leaf, cook; press through a sieve, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. | |
| The White House Cook Book (1887) | Bread Sauce |
ONE cup of stale bread crumbs, one onion, two ounces of butter, pepper and salt, a litle mace. Cut the onion fine, and boil it in milk till quite soft; then strain the ... From The White House Cook Book, 1887, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Bread Sauce |
% cup fine stale bread crumbs Few grains cayenne 1 onion 3 tablespoons butter 6 cloves /^ cup coarse stale bread crumbs Cook milk thirty minutes in double boiler, with ... From The Boston Cooking-School Cook Book, 1896, page 334. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bread Sauce |
To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck 2IT in it, half a teaspoonful of salt and a few grains of cayenne. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bread Sauce |
sprig of parsley J cup bread crumbs If cups milk bit of mace Scdld milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game. From Lowney's Cook Book, Illustrated in Colors, 1907, page 147. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bread Sauce for Partridges |
Cut up an onion, and boil it in milk until it is quite soft; then strain the milk into a cup of stale bread crumbs, and let it stand one hour. Then put it into a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bread Stuffing |
1 pint of stale bread crumbs 2 tablespoonfuls of melted butter i teaspoonful of sweet marjoram Mix the bread, salt, pepper, parsley and sweet marjoram together, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 234. | |
| Recipes for Sea Food (c. 1910s) | Bread Stuffing for |
No. half a pound of stale bread and soak in water, and when soft press out the water; add a very little chopped suet, pepper, salt, a of minced and fried, and, if ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. | |
| The New England Cook Book (1905) | Bread Stuffing, No |
2.—Bread-crumbs with a little chopped parsley and pork, salt, pepper, and butter. Fill up the fish, sew it closely, then bake. From The New England Cook Book, 1905, page 74. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breakrast STEW |
Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly with half a pint cold water, one table-spoon Chili sauce, a tea-spoon salt, and half a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 172. | |
| The Dixie Cook-Book (1883) | Breap Poppine |
One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; meh fine, add the rest of milk, the well-beaten eggs ... From The Dixie Cook-Book, 1883, page 232. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breap Puppia |
One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; mash fine, add the rest of milk, the well-beaten ... From Buckeye Cookery and Practical Housekeeping, 1877, page 201. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breap Sauce |
Half pint grated bread crumbs, one pint sweet milk, and one onion; boil until the sauce is smooth, take out onion and stir in two spoonfuls butter with salt and pepper; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 113. | |
| The Dixie Cook-Book (1883) | Breap Sauce |
Place a sliced onion and six pepper-corns in half a pint of milk over boiling water, until onion is perfectly soft; pour it on half a pint of bread crumbs without crust, ... From The Dixie Cook-Book, 1883, page 135. | |
| The Dixie Cook-Book (1883) | Breps’ Nest |
Boil eggs hard, remove shells, surround with force-meat; fry or bake them till nicely browned, cut in halves, and place in the dish with gravy. From The Dixie Cook-Book, 1883, page 151. | |
| Manual for Army Cooks (1896) | Broiled Fillet |
Cut a fillet of beef into slices an inch thick. Moisten them with melted dripping or butter and let stand for half an hour. Then place them on a broiler and broil over a ... From Manual for Army Cooks, 1896, page 83. | |
| The International Cook Book (1906) | Broiled Mallard Ducks, Orange Sauce |
Gateau, Lyonnaise (585) 3133. POTAGE AUX HERBES Remove stems from a quart fresh sorrel, carefully wash and thoroughly drain on a sieve. Pick green leaves from two heads ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Pigs' Feet |
Wipe, sprinkle with salt and pepper, and broil six to eight minutes. Serve with Maitre d'Hotel Butter or Sauce From The Boston Cooking-School Cook Book, 1896, page 294. | |
| The Cook's Own Book (1832) | Broths and |
XXY with relish, that if you will eat enough of them they will certainly make you drunk, if they don't make you sick: all this frequently arises from an old cook ... From The Cook's Own Book, 1832, page 35. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brown Berry |
Put a layer of sweetened apple sauce in a buttered dish, add a few lumps butter, then a layer’of cracker crumbs sprinkled with a little cinnamon, then layer of sauce, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 201. | |
| The Dixie Cook-Book (1883) | Brown Berry |
Put a layer of sweetened apple sauce in a buttered dish, adda few lumps butter, then a layer of cracker crumbe sprinkled with a little cinnamon, then layer of sauce, ... From The Dixie Cook-Book, 1883, page 232. | |
| The Picayune Creole Cook Book (1901) | Brown Butter Sauce |
Sauce auz Beurre Notr 2 Tablespoonfuls of Cut Parsley (not chopped.) 3 Tablespoonfuls Lemon Juice or Melt the butter in a saucepan, and when it begins to smoke it is ... From The Picayune Creole Cook Book, 1901, page 164. | |
| The Jewish Manual (1846) | Brown Cucumber Sauce |
Peel and cut in thick slices, one or more fresh cucumbers, fry them until brown in a little butter, or clarified fat, then add to them a little strong beef gravy, ... From The Jewish Manual, 1846, page 58. | |
| The Cook's Own Book (1832) | Brown Gravy |
(1) fifteen pounds of u leg or shin of beef, cut off in bits, rub the bottom of the pot with butter, put in let it brown for break the bone and take out the marrow, ... From The Cook's Own Book, 1832, page 248. | |
| The Cook's Own Book (1832) | Brown Gravy |
(2) Cut down three pounds of gravy beef, and put it on in a stewpan will) three onions cut small, and two ounces of butter; let it brown well, it to prevent the onions ... From The Cook's Own Book, 1832, page 248. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Brown Gravy |
Take a sheep's melt, cut it into slices half an lightly, and either fry a pale brown, or dissolve slice of in a; in and shake them over a moderate fire until thev have ... From Mrs. Porter's New Southern Cookery Book, 1871, page 174. | |
| Housekeeping in Old Virginia (1879) | Brown Gravy |
Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together. — Miss E. P. From Housekeeping in Old Virginia, 1879, page 160. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Brown Gravy |
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. | |
| Fifty-Two Sunday Dinners (1913) | Brown Gravy |
Drain and strain fat in the pan — return three tablespoons to dripping pan, add four and one-half tablespoons flour and, brown. richly (do not burn flour), add slowly ... From Fifty-Two Sunday Dinners, 1913, page 150. | |
| War Economy in Food (1917) | Brown Nut Sauce |
di'ippings or vegetable oil. 2 tablespoons peanut butter. 3 Mi tablespoons 1% cups meat or vegetable stock or milk. Few grains pepper. Brown the fat, add peanut butter ... From War Economy in Food, 1917, page 28. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brown Sauce |
One pound of round beef, one pound of veal, cut from the lower part of the leg; one onion, one large slice of carrot, four cloves, a small of mace, five table-spoonfuls ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 223. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Brown Sauce |
1 pint hot stock. 4¢ teaspoonful salt. 2 tablespoonfuls minced onion. ‘46 saltspoonful pepper. 2 tablespoonfuls butter. _| 1 tablespoonful lemon juice. 2 heaping ... From Mrs. Lincoln's Boston Cook Book, 1884, page 217. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brown Sauce |
No. y<2, pint of stock ^ teaspoonful of onion juice Y% teaspoonful of white or black pepper Melt the butter, stir until a dark brown, add the flour, mix well; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brown Sauce |
No. 2 i even y2 pint of boiling water i small carrot i tablespoon ful of Worcesteri tablespoonful of mushshire sauce room catsup i tablespoonful of sherry, if you use ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brown Sauce |
No. 3 i tablespoonful of Worcesi tablespoonful of sherry, if tershire sauce you use wine ]/2 pint of stock Slice the bacon, put it in a frying-pan and try out all the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. | |
| The White House Cook Book (1887) | Brown Sauce |
DELICIOUS sauce for meats is made in this way: Slice a large onion and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from ... From The White House Cook Book, 1887, page 183. | |
| Manual for Army Cooks (1896) | Brown Sauce |
Slice one-fourth pound bacon, put it into a frying pan, and try out all the fat. Take bacon out, add one tablespoonful flour, and stir until smooth; add one-half pint ... From Manual for Army Cooks, 1896, page 101. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brown Sauce |
1 cup milk or brown stock few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Brown Sauce |
Heat one cup of stock; blend together one tablespoon each of butter and flour, add to the hot stock with two cloves, one bay leaf, one teaspoon each of chopped onion and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 242. | |
| Foods That Will Win the War and How to Cook Them (1918) | Brown Sauce |
4 cups brown stock, or 14 cups water and 2 bouillon 1 teaspoon sait cubes % teaspoon of cayenne 4+ teaspoon Worcestershire sauce Melt fat until brown. Add flour. Heat ... From Foods That Will Win the War and How to Cook Them, 1918, page 102. | |
| Foods That Will Win the War and How to Cook Them (1918) | Brown Sauce for Leftover Meats |
3 cup drippings + cup of whole wheat flour 14 cups meat stock or water Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or ... From Foods That Will Win the War and How to Cook Them, 1918, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Brown Sauce I |
2 tablespoons butter 1 cup Brown Stock % slice onion ^ teaspoon salt 3 tablespoons flour )^ teaspoon pepper Cook onion in butter nntil slightly browned; remove onion and ... From The Boston Cooking-School Cook Book, 1896, page 325. | |
| The Boston Cooking-School Cook Book (1896) | Brown Sauce II |
^ cup butter Sprig of parsley 1 slice carrot 6 peppercorns 1 slice onion 5 tablespoons flour Bit of bay leaf 2 cups Brown Stock Sprig of thyme Salt and pepper Cook ... From The Boston Cooking-School Cook Book, 1896, page 326. | |
| Foods That Will Win the War and How to Cook Them (1918) | Brown Sauce with Olives |
1 cup brown sauce 3 tablespoons chopped olives Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve. From Foods That Will Win the War and How to Cook Them, 1918, page 102. | |
| Mrs. Beeton's Book of Household Management (1861) | Brown Sauces |
225.— BACON SAUCE. (Fr— Sauce au Lard Fume.) Ingredients. — |- a Ib. of ham or bacon cut into dice, i small onion finely-chopped, i dessertspoonful of flour, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 280. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brown Sugar Sauce |
2 teaspoons vanilla Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring. From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. | |
| Fifty-Two Sunday Dinners (1913) | Brown Sugar Sauce |
5 tablespoons butter. ¥ tablespoon vanilla. 1 cup soft brown sugar. ¥ cup thick cream. Process: Roll sugar, sift and add gradually to cream, stirring constantly. Cream ... From Fifty-Two Sunday Dinners, 1913, page 152. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Brown Sugar Sauce |
1 c brow^n sugar Y2 c water Y^ tsp vinegar Cook until slightly thickened and use hot or From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 60. | |
| Fifty-Two Sunday Dinners (1913) | Brown_ Sauce |
2 tablespoons butter. 114 cups Brown Stock. 1 slice onion. Y{ teaspoon salt. 4 tablespoons flour. Y teaspoon pepper. Process: Melt butter in sauce pan, add onion and ... From Fifty-Two Sunday Dinners, 1913, page 86. | |
| La Cuisine Creole (1885) | Browned Snipe a La Fauyet |
Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing, and then replace it so ... From La Cuisine Creole, 1885, page 261. | |
| Fifty-Two Sunday Dinners (1913) | Brussels Sprouts |
Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. ... From Fifty-Two Sunday Dinners, 1913, page 38. | |
| The Boston Cooking-School Cook Book (1896) | Brussels Sprouts in "White Sauce |
Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, and ... From The Boston Cooking-School Cook Book, 1896, page 345. | |
| Mrs. Beeton's Book of Household Management (1861) | Bruyere Grille |
Ingredients. — i black cock, a little warm butter, \ a teaspoonful of lemon-juice, a few drops of anchovy essence, % a pint of brown sauce (see Sauces, No. 233), salt ... From Mrs. Beeton's Book of Household Management, 1861, page 826. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BuackBerRyY Muss |
To two quarts ripe berries add one and a half pints boiling water, and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments ... From Buckeye Cookery and Practical Housekeeping, 1877, page 202. | |
| The New England Cook Book (1905) | Bunker Hill Mayonnaise |
Which is surpassingly smooth, delicate and delicious, and is the oi,'./ unboiled, straight egg and oil, home-made style of dressing in the market. Try it and you 'il ... From The New England Cook Book, 1905, page 276. | |
| La Cuisine Creole (1885) | Burr Artichokes |
Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; salt them and serve with drawnbutter ... From La Cuisine Creole, 1885, page 97. | |
| The Dixie Cook-Book (1883) | Butreriess Sauce |
Place one-half a gill of milk in a pan in boiling water; when scalding put in half a pint of powdered sugar mixed with the yolks of two eggs, stir until thick as boiled ... From The Dixie Cook-Book, 1883, page 244. | |
| Aunt Babette's Cook Book (1889) | Butter Sauce |
One tablespoonful of butter, one of flour; stir constantly and allow to boil briskly, then add quickly a cupful of boiling water, and stir constantly. This will make a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. | |
| The Boston Cooking-School Cook Book (1896) | Butter Sauce |
1 tablespoon Chutney ^ teaspoon salt Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and ... From The Boston Cooking-School Cook Book, 1896, page 651. | |
| Camp Cookery (1910) | Butter Sauce |
Q heaped % teaspoonful pepper. Put the butter in a cold pan, and rub into it the salt, and pepper, beating Then pour on a scant half-pint boiling water. Cook two ... From Camp Cookery, 1910, page 104. | |
| Simple Italian Cookery (1912) | Butter Sauce |
eight ounces of one of salt, one of pepper, and two of lemon juice. Stir with a wooden spoon over the the butter is half melted, then take it off and continue to stir ... From Simple Italian Cookery, 1912, page 39. | |
| Bohemian-American Cook Book (1915) | Butter the |
in it one omelette, spread an with apple sauce or apple butter, place on it the other omelette. one white, add to it a of sugar, half an ounce of blanched almonds cut ... From Bohemian-American Cook Book, 1915, page 149. | |
| Presbyterian Cook Book (1873) | Buttermilk Whey |
Put one quart of buttermilk in a sauce pan over the fire; when it boils, put in the beaten yolk of one egg, and, if it can be allowed, a little cream or the white egg ... From Presbyterian Cook Book, 1873, page 157. | |
| Aunt Sammy's Radio Recipes (1927) | Butterscotch Sauce |
J-^ teaspoon salt, 1 cup boiling water. 1 cup brown sugar. Speck of cinnamon. To the boiling water add the brown sugar, flour, salt, and cinnamon, which have been ... From Aunt Sammy's Radio Recipes, 1927, page 65. | |
| Common Sense in the Household (1871) | Cabinet Pudding Sauce |
Yolks of four eggs, whipped very light. 1 lemon—juice and half the gi-ated peel. 1 good glass of wine. 1 teaspoonful of cinnamon. 1 Clip of sugar. 1 tablespoonful of ... From Common Sense in the Household, 1871, page 422. | |
| The Creole Cookery Book (1885) | Cake for Sauce |
Two eggs, 1 cup of sugar, 4 cup of butter, 1 cup of milk or water, 24 cups of flour, 1 spoon of yeast powder; flavor to taste. For sauce: 2 eggs, 1 cup of sugar, 1 ... From The Creole Cookery Book, 1885, page 148. | |
| The Cook's Own Book (1832) | Cakes, Parliament |
Put sauce pan two pounds of treacle, and when it boils, add a quarter of a pound of butter, it upon two pounds of flour; add a little alum, and a bit of pearlash about ... From The Cook's Own Book, 1832, page 84. | |
| Mrs. Hale's New Cook Book (1857) | Calf's Feet and Ears.—Boil them |
tender, 3 hours do, and serve with parsley and Or, having boiled a foot, split it, roll it in bread crumbs, fry it in butter, and serve in brown gravy. Calves’ ears may ... From Mrs. Hale's New Cook Book, 1857, page 146. | |
| The Cook's Own Book (1832) | Calf's Feet, Potted |
a.- |i>r jelly, pick all the meat frum the bones, add to it half a pint of gravy, a.-ah, pepper, and nutmeg, garlic, a and s<ime shred ham; it fur half an hour, dip a ... From The Cook's Own Book, 1832, page 87. | |
| The Cook's Own Book (1832) | Calf's Head |
(2) and thoroughly a on, boil it an hour in three (marts of water, and parboil with Cut off the meat, and fry of a in butter two pounds of gravy beef, one of veal, and ... From The Cook's Own Book, 1832, page 248. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Calf's Head |
To half a pint of drawn butter, or thickened beef gravy, put the juice of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne pepper, and a wine ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 36. | |
| The Southern Cookbook (1912) | Calf's Head |
When half boiled, cut off the meat in slices, half an inch thick, and two or inches flour, and sliced onion, and throw in the slices with some good gravy, truffles; and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 153. | |
| The Southern Cookbook (1912) | Calf's Head Fricasseed |
Clean, and half boil, half a head. Cut the meat in small bits, and put in a tosser, with a little gravy made of the bones and some of the water it was boiled in, a bunch ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. | |
| Mrs. Hale's New Cook Book (1857) | Calf's Head Stew .—Parboil |
the head the day before you want it, and keep the water in which it was boiled for gravy. f)ut the meat off the bones the next day in; fry in 'r lard, seasoning them ... From Mrs. Hale's New Cook Book, 1857, page 145. | |
| The Jewish Manual (1846) | Calfs Feet au Fritur |
Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper and salt, dip them in egg, and ... From The Jewish Manual, 1846, page 94. | |
| The Virginia House-Wife (1824) | Calf’s Feet Fricassee |
Boil the feet till very tender, cut them in two and pull out the large bones, have halfa pint of good white gravy, add to it a spoonful of white wine, one of lemon ... From The Virginia House-Wife, 1824, page 69. | |
| The Jewish Manual (1846) | Calf’s Head Stewed |
Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made ... From The Jewish Manual, 1846, page 93. | |
| The Virginia House-Wife (1824) | Calf’s Heart, a Nice Dish |
Take the heart and liver from the harslet ind cut off the windpipe, boil the lights very tender, and cut them in small pieces, take as much ofthe water they were boiled ... From The Virginia House-Wife, 1824, page 68. | |
| Directions for Cookery, in Its Various Branches (1837) | Called Drawn |
Melted butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined porcelain be a of a butter, cut it up, and mix with it ... From Directions for Cookery, in Its Various Branches, 1837, page 165. | |
| The Boston Cooking-School Cook Book (1896) | Calves' Tongues, Sauce Piquante |
Cook four tongues, until tender, in boiling water, to cover, with six slices carrot, two stalks celery, one onion stuck with eight cloves, one teaspoon peppercorns, and ... From The Boston Cooking-School Cook Book, 1896, page 262. | |
| The Jewish Manual (1846) | Calves-feet with Spanish Sauce |
Having cleaned, boiled and split two fine feet, dip them into egg and bread crumbs mixed with chopped parsley and chalot, a few ground cloves, a little nutmeg, pepper ... From The Jewish Manual, 1846, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Canapes Martha |
Beat yolk one egg^ add one and one-half tablespoons cream, one-fourth teaspoon salt, one-eighth teaspoon paprika, onefourth teaspoon Worcestershire Sauce, and a few ... From The Boston Cooking-School Cook Book, 1896, page 638. | |
| The Dixie Cook-Book (1883) | CaocoLate Drops |
Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, place the sauce-pan in cold water, and beat ... From The Dixie Cook-Book, 1883, page 120. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Caper Sauce |
Take two large spoonfuls of capers and a little vinegar, stir them in a lialf pint of melted butter. This sauce is for boiled mutton. If you have no capers, pickled ... From Mrs. Porter's New Southern Cookery Book, 1871, page 166. | |
| Housekeeping in Old Virginia (1879) | Caper Sauce |
Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. Por ... From Housekeeping in Old Virginia, 1879, page 310. | |
| The White House Cook Book (1887) | Caper Sauce |
CHOP the capers a very little, unless quite small; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which ... From The White House Cook Book, 1887, page 178. | |
| The Boston Cooking-School Cook Book (1896) | Caper Sauce |
To Drawn Butter Sauce add one-half cup capers drained from their liquor. Serve with boiled mutton. From The Boston Cooking-School Cook Book, 1896, page 325. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caper Sauce |
J cup capers Melt the two tablespoons butter, add flour, seasonings, and water.; add capers and just before serving a tablespoon butter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. | |
| Fifty-Two Sunday Dinners (1913) | Caper Sauce |
8 tablespoons butter. Y4 teaspoon salt. 8 tablespoons flour. ¥% teaspoon pepper. 14 cups strained mutton broth 4 cup capers. (or hot water). ’ Process: Melt butter in a ... From Fifty-Two Sunday Dinners, 1913, page 167. | |
| The Italian Cook Book (1919) | Caper Sauce |
(Salsa con capper!) This sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 49. | |
| Mrs. Hale's New Cook Book (1857) | Caper Sauce .—Stir |
into one-third of a pint of good melted butter from three to seven de.saert-spoonfuls of capers little of the vinegar, and the sauce as as it boils, teep it stirred ... From Mrs. Hale's New Cook Book, 1857, page 233. | |
| Directions for Cookery, in Its Various Branches (1837) | Caper Sauce.—take |
two of capers and a little vinegar. for some half a pint of thick melted butter. This sauce is for boiled mutton. If you happen to have no capers, pickled cucumber ... From Directions for Cookery, in Its Various Branches, 1837, page 170. | |
| Gulf City Cook Book (1878) | Caper-sauce |
Melt a quarter of a pound of butter with a table-spoonful of flour; add a pint of sweet milk, let it come to a boil; season with salt and pepper, then add a tea-cup of ... From Gulf City Cook Book, 1878, page 91. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Caramel Sauce |
Put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown, if you like a strong caramel flavor, or till alight brown, if you like a delicate ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 285. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Caramel Sauce |
i cup of granulated sugar i cup of water Put the into an iron saucepan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 450. | |
| The White House Cook Book (1887) | Caramel Sauce |
PLACE over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or ... From The White House Cook Book, 1887, page 459. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Sauce |
}4 cup sugar }4 cup boiling water liliss Parloa Melt sugar as for Caramel Custard, add water, and boil ten minutes; cool before serving. From The Boston Cooking-School Cook Book, 1896, page 483. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramelize the |
one cup of a delicate color, into a well-buttered charlotte russe mold or into individual cups; set away to cool.; mix eggs, one fourth cup of sugar, and salt, add milk; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 228. | |
| The Dixie Cook-Book (1883) | Carer Sauce |
To a pint of drawn butter, add three tablespoons of capers. Serve with boiled or roast mutton. Another method is the following: Fifteen minutes before the mutton is ... From The Dixie Cook-Book, 1883, page 136. | |
| Aunt Babette's Cook Book (1889) | Carroway, or Kimmel Sauce |
Heat a spoonful of nice drippings in a spider; add a little flour; stir smooth with a cupful of soup stock, added at once, and half a teaspoonful of carrQway seeds. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. | |
| Mrs. Beeton's Book of Household Management (1861) | Casserole Cookery |
3652.— ASPARAGUS AU GRATIN. Ingredients. — i bundle of asparagus, i gill of Bechamel sauce (Nos. 177 to 179), grated cheese, breadcrumbs, butter, salt, a grate of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Owen's Illinois Cook Book (1871) | Catsup |
Take fifty pods of large red bell peppers, seed and all; add one pint of vinegar and till you can mash the pulp through a sieve; add to the pulp another pint of vinegar, ... From Mrs. Owen's Illinois Cook Book, 1871, page 320. | |
| Mrs. Owen's Illinois Cook Book (1871) | Catsup, |
Take very ripe tomatoes, wash and mash them up well, adding a very little salt; put in a clean tub or wooden vessel, and let it stand covered all night. In the morning, ... From Mrs. Owen's Illinois Cook Book, 1871, page 320. | |
| The New England Cook Book (1905) | Catsup.—Take |
pints of grapes; simmer soft, then put through a colander; add to them two pints of brown sugar, one pint of vinegar, two tablespoonfuls of allspice, two tablespoonfuls ... From The New England Cook Book, 1905, page 285. | |
| The Dixie Cook-Book (1883) | Catsups and Saucks |
Always select perfect fruit; cook in porcelain, never in metal. In making catsup, instead of boiling, some sprinkle the tomatoes with salt and let them stand over night, ... From The Dixie Cook-Book, 1883, page 132. | |
| The Epicurean (1894) | Cauliflowers a la Bechamel— stuffed and |
— a la Villeroi 823 — marinated 3.56 — sauted, with fine herbs 823 — with cheese — baked 823 — with fried bread crumbs 833 — Broccoli orseakale with white, butter or ... From The Epicurean, 1894, page 900. | |
| The Picayune Creole Cook Book (1901) | Cayenne to Taste |
A Sauce a l'Italienne may be either brown or white. If mushrooms are used, make a white sauce—that is, let the butter and flour blend without browning. Add a half cup of ... From The Picayune Creole Cook Book, 1901, page 167. | |
| Mrs. Hale's New Cook Book (1857) | Cff Cookery |
much soone, the meat will shrink and be hardened, and not so freely throw up the scum. Four skewers, or a plate, inside downwards, should be laid on the bottom of the ... From Mrs. Hale's New Cook Book, 1857, page 105. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Champagne Sauce |
Mix thoroughly a of butter with one of Set the sauce-pan on the fire, and is dark brown; then pour into it half a of boiling gravy (the of lean meat have boiled it is ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Champagne Sauce |
Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered From The Boston Cooking-School Cook Book, 1896, page 327. | |
| Mrs. Beeton's Book of Household Management (1861) | Champignons [Blanche] |
Ingredients. — 1£ gills of Bechamel sauce, i-| gills of veal stock, 8 or 10 preserved mushrooms, £ a gill of the liquor, \ a gill of Chablis, i dessertspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 278. | |
| Fifty-Two Sunday Dinners (1913) | Chantilly Apple Sauce |
Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine purée strainer. To the pulp add one-half cup ... From Fifty-Two Sunday Dinners, 1913, page 21. | |
| Mrs. Hale's New Cook Book (1857) | Chapter Vii |
• 123^ lo keep,... To roast a sirloin, « Ribs of, Rump of, • Gravy sauce for roast beef. To n ast a fillet of, To roast beef-heart, To dress the inside of a Baked beef, Round of, From Mrs. Hale's New Cook Book, 1857, page 11. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xl |
2973.— CURRIED RICE. (Fr.— Riz a 1'Indienne.) Ingredients. — 4 ozs. of rice, i£ ozs. of butter, i tomato, 2 finelychopped shallots, i teaspoonful of curry-powder, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xxv |
1278.— BLACKBIRD PIE. (Fr.— Pate de Merle.) Ingredients. — Blackbirds, rump steak, veal forcemeat (see " Forceps, good stock, salt and pepper, paMethod. — Pick and draw ... From Mrs. Beeton's Book of Household Management, 1861, page 825. | |
| Fifty-Two Sunday Dinners (1913) | Cherry Sauce |
2 cups pitted cherries. Y4 glass red currant jelly. 1 cup claret. Juice 1 lemon. 26 cup sugar. 4 dozen Cassia buds., Process: Mix the ingredients in the order given, ... From Fifty-Two Sunday Dinners, 1913, page 90. | |
| The Picayune Creole Cook Book (1901) | Chestaut Sauce |
Bauce aue Marrons 1 Pint of Large Roasted Chestnuts. 1 Pint of Boiling Stock. 1 Tablespoonful Flour. Roast the chestnuts, and peel and mash them very fine. Make a Brown ... From The Picayune Creole Cook Book, 1901, page 164. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chestnut Gravy |
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 185. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chestnut Sauce |
i pint of the large chestnuts i pint of stock the chestnuts; when them, mash Melt the butter and until a dark brown, then add the flour, mix well; add the stock and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Sauce |
1 cup stock 1 cup mashed chestnuts Melt butter; add flour and seasonings. When smooth, add stock; five minutes; add chestnuts; reheat and From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. | |
| Presbyterian Cook Book (1873) | Chestnut Stuffing |
Boil the chestnuts and shell them; then blanch them and boil until; mash them fine and mix with a little sweet cream, some bread crumbs, pepper and From Presbyterian Cook Book, 1873, page 29. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Chestnut Stuffing with Truffles—remove |
the dark or outer skins from some chestnuts, immerse in boiling water for a few minutes, remove the light skins and boil for about twenty minutes, put in a saucepan one pound of fat bacon From Good Things to Eat, as Suggested by Rufus, 1911, page 44. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chestnuts with Brown Sauce |
Remove the shells from one pint of chestnuts, cover them with boiling water and blanch fifteen minutes, then peel off the thin, brown Put a saucepan, cover with boiling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. | |
| The Cook's Own Book (1832) | Chickens .fricasseed |
and cut up two chickens; in a stewpan with some butter, a bayleaf, thyme, liasil, two cloves, mushroom,.-lice of ham; let the.n stew ti ly any sauce remains, then add a ... From The Cook's Own Book, 1832, page 95. | |
| The Cook's Own Book (1832) | Chickens and Tomata Sauce |
Mix together, in a stewpan, a lemon-juice, and nutmeg, a sufficient quantity to put in two chickens; tie it lay thin slices of lemon on the breast of the chickens, and ... From The Cook's Own Book, 1832, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Chickens' Livers with Madeira Sauce |
Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and saute in butter. Brown two tablespoons butter, add two and one-half tablespoons flour, ... From The Boston Cooking-School Cook Book, 1896, page 309. | |
| The Picayune Creole Cook Book (1901) | Chicorée, Sauce @ la Creme |
2 Heads of Chicorée. 4 Tablespoonfuls 2 Glasses of Cream or Milk. A Pinch of Nutmeg. Salt and Pepper Pick nicely three heads of Chicorée, casting away all the outer ... From The Picayune Creole Cook Book, 1901, page 223. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chiffonade Dressing |
2 tablespoons parsley "I >2 teaspoon black pepper red | J 4 ' teaspoon paprika 1 teaspoon shallot 6 tablespoons olive oil 2 hard-boiled eggs j Mix thoroughly, and shake two minutes. From Catering for Special Occasions, with Menus and Recipes, 1911, page 179. | |
| The National Cookery Book (1876) | Chili Sauce |
Take nine large tomatoes, two onions, one pepper, two tablesp ifuls of sugar, the same of salt, two cupfuls of vin r, and of powdered allspice, cloves and mustard, on ... From The National Cookery Book, 1876, page 286. | |
| The Woman Suffrage Cook Book (1886) | Chili Sauce |
Chop eighteen ripe tomatoes, one onion, three peppers; add one cup of sugar, two and one-half cups of vinegar, one teaspoonful of salt and of each kind of spice. From The Woman Suffrage Cook Book, 1886, page 68. | |
| The Woman Suffrage Cook Book (1886) | Chili Sauce |
Twenty-four ripe tomatoes, twelve green peppers, six onions; chop onions and peppers together; four table spoonfuls salt, four tablespoonfuls sugar. Boil together one ... From The Woman Suffrage Cook Book, 1886, page 68. | |
| The Woman Suffrage Cook Book (1886) | Chili Sauce |
Six ripe tomatoes, one large onion, chopped, two peppers ‘ chopped fine, one and a half teacups vinegar, one table spoonful brown sugar, one tablespoonful salt. Cook ... From The Woman Suffrage Cook Book, 1886, page 68. | |
| The White House Cook Book (1887) | Chili Sauce |
BOIL together two dozen ripe tomatoes, three small green peppers, or a half teaspoonf ul of cayenne pepper, one onion cut fine, half a cup of sugar. Boil until thick; ... From The White House Cook Book, 1887, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Chili Sauce |
12 medium-sized iipe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons ... From The Boston Cooking-School Cook Book, 1896, page 672. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chili Sauce |
2 dozen tomatoes finely chopped 1 dozen onions finely chopped 3 cups cider vinegar 1 dozen red J cup salt Mix all ingredients, add more if needed, and slowly until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 359. | |
| Fifty-Two Sunday Dinners (1913) | Chili Sauce |
2 dozen ripe tomatoes. 1 cup brown sugar. 1 dozen onions finely chopped. 4 cups cider vinegar. 1 dozen peppers finely chopped. 4 tablespoons salt. Process: Scald, peel ... From Fifty-Two Sunday Dinners, 1913, page 102. | |
| Aunt Sammy's Radio Recipes (1927) | Chili Sauce |
5 quarts chopped ripe tomatoes. 2 cups chopped red pepper. 2 cups chopped green pepper. cups chopped onions. 3 tablespoons salt. 3 cups vinegar. 1 teaspoon cloves. 1 ... From Aunt Sammy's Radio Recipes, 1927, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Sauce |
2 cups milk - 2 tablespoons hot water 1)4 tablespoons corn-starch 2 eggs 2 squares unsweetened chocolate % cup powdered sugar 4 tablespoons powdered sugar 1 teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 476. | |
| Rumford Complete Cook Book (1908) | Chocolate Sauce |
(without egg) 1 tablespoon cornstarch* 3 tablespoons grated choco1 inch stick cinnamon, late. the to a syrup, pour this over the chocolate and return to the saucepan the ... From Rumford Complete Cook Book, 1908, page 122. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Sauce |
Two ounces chocolate, two cups milk, one-half cup sugar, two tablespoons corn starch, one teaspoon vanilla. Put milk into a double-boiler with the chocolate, stir until ... From Larkin Housewives' Cook Book, 1915, page 112. | |
| The Corn Cook Book (1918) | Chocolate Sauce |
2 cups milk 2 tablespoons hot water V/j tablespoons starch 2 squares % cup powdered li cup powdered sugar From The Corn Cook Book, 1918, page 43. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Sauce I |
(To be served with Vanilla Ice Cream) 13^2 cups water 1 tablespoon arrowroot ^ cup sugar }£ ^^V cold water 6 tablespoons grated chocolate Few grains salt Boil water and ... From The Boston Cooking-School Cook Book, 1896, page 515. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Sauce II |
1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar ^ cup boiling water Melt chocolate; add butter, and pour on gradually water. Bring to boiling-point, add ... From The Boston Cooking-School Cook Book, 1896, page 515. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chopped Catsup |
To one gallon chopped tomatoes put three-quarters of a gallon chopped cabbage, two pints of onions chopped fine and three-quarters of a pint green peppers chopped. Let ... From Mrs. Owen's Illinois Cook Book, 1871, page 321. | |
| The White House Cook Book (1887) | Cider Apple Sauce |
BOIL four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a ... From The White House Cook Book, 1887, page 184. | |
| The Jewish Manual (1846) | Ciently Done |
Cut it in slices, also slice some beetroot or cucumber and put them in a saucepan with a little gravy which need not be strong, two tablespoonsful of vinegar, one of ... From The Jewish Manual, 1846, page 86. | |
| Boston School Kitchen Text-Book (1887) | Cl'stard |
1 c. milk, scalded. 1 egg. yi tsp. flavoring. Beat the egg to a froth, add the sugar, and a spk. of; mix well; add the scalded milk, and stir over boiling water till it ... From Boston School Kitchen Text-Book, 1887, page 88. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Claret Dressing |
(For lettuce orfruit salad.) Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Claret Sauce |
1 cup sugar ^ cup water ^ cup claret Boil sugar and water eight minutes; cool slightly, and add claret. From The Boston Cooking-School Cook Book, 1896, page 523. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Claret Sauce |
1 cup claret Boil sugar and water until syrupy, add claret, and serve hot or cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. | |
| The Cook's Own Book (1832) | Claret, or |
Port u ine, and mushroom ketchup, a pint of Half a pint of walnut or other pickle Fresh lemon-peel, pared very thin, an ounce. From The Cook's Own Book, 1832, page 237. | |
| Bohemian-American Cook Book (1915) | Clean and |
salt the stuff with ordinary stuffing, or as for in a buttered pan, butter mixed over it half a pint of red wine and bake one hour, basting frequently. the out, strain ... From Bohemian-American Cook Book, 1915, page 128. | |
| Rumford Complete Cook Book (1908) | Clean the |
currants and add them to the seeded raisins and the the spices, baking powder and salt and add to the fruit with the sugar; moisten with the egg and milk and turn into a ... From Rumford Complete Cook Book, 1908, page 116. | |
| The Southern Cookbook (1912) | Clear Gravy |
Slice beef thin: broil a part of it, over a very clear quick fire, just enough to give color to the gravy, but not to dress it; put that, and the raw into a very nicely ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Clnb French Dressing |
y^ teaspoon salt 2 tablespoons Tarragon ^ teaspoon pepper vinegar 2 tablespoons brandy 2 tablespoons olive oil Mix ingredients and stir until well blended. From The Boston Cooking-School Cook Book, 1896, page 386. | |
| The Southern Cookbook (1912) | Cockle Catsup |
Open the cockles: scald them in their own: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with savory spice: and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 132. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nur Sauce |
Two table-spoons butter, cup of sugar, tablespoon of flour, milk of one cocoa-nut, with a small piece grated. From Buckeye Cookery and Practical Housekeeping, 1877, page 214. | |
| The Dixie Cook-Book (1883) | Cocoa-nut Sauce |
Two table-spoons butter, cup of sugar, tablespoon of flour, milk of one cocoa-nut, with a small piece grated. From The Dixie Cook-Book, 1883, page 244. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoanut Molds with Chocolate Sauce |
2 cups mili 3 tablespoons cold mUk cornstarch mixed f cup shredded cocoanut Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cocoanut Sauce |
4 cup cocoanut and milk 2 tablespoons cornstarch Bring to boiling point over direct fire. over hot water 20 minutes. Use with leftover stale cake, baked or steamed ... From Foods That Will Win the War and How to Cook Them, 1918, page 103. | |
| Larkin Housewives' Cook Book (1915) | Codfish Balls |
Prepare one-half package or one generous cup of Larkin Pure Codfish as directed. Put into a sauce-pan with two raw potatoes cut into dice, cover with boiling water and ... From Larkin Housewives' Cook Book, 1915, page 15. | |
| Larkin Housewives' Cook Book (1915) | Codfish Loaf |
Soak one-half package of Larkin Pure Codfish in cold water three hours before using. Put into a sauce-pan with one and a half cups of diced raw potatoes. Simmer twenty ... From Larkin Housewives' Cook Book, 1915, page 15. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Fritters, Coffee Cream Sauce |
Cut stale bread in one-half inch slices, renove crusts, and cut slices in one-half inch strips. Mix three-fourths cup coffee infusion, two tablespoons sugar, one-fourth ... From The Boston Cooking-School Cook Book, 1896, page 419. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Sauce |
(To be served with Vanilla Ice Cream) 1)^ cups milk }4 cup sugar }4 cup ground coffee ^ tablespoon arrowroot Scald milk with coffee, and let stand twenty minutes. Mix ... From The Boston Cooking-School Cook Book, 1896, page 515. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | CofPee Sauce |
f cup blaek coffee Mix eggs, sugar, coffee, and cook in boiler until mixture thickens. Chill; add beaten cream and serve cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. | |
| The White House Cook Book (1887) | Cold Cream Sauce |
STIR to a cream one cupful of sugar, half a cupful of bui.-U-i, vhen add a cupful of sweet, thick cold cream, flavor to taste. Stii v rf;nd set it in a cool place. From The White House Cook Book, 1887, page 459. | |
| The White House Cook Book (1887) | Cold Lemon Sauce |
BEAT to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of one lemon; grate nutmeg upon the sauce and serve on a flat dish. From The White House Cook Book, 1887, page 459. | |
| The White House Cook Book (1887) | Cold Orange Sauce |
BEAT to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one orange and the juice of two; stir until all the ... From The White House Cook Book, 1887, page 459. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cold Sauce |
* Take equal quantities of powdered sugar and butter — knead them together, make the mixture in a lump, and grate a nutmeg on it. 112, Bread Pudding. * Take a quart of ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 34. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cold Sauce |
Half a pound of white sugar and half a pound of butter rubbed together until it is very white, the juice of one lemon and the rind grated, or essence of any kind’as a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 116. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cold Sauce |
Four ounces butter, Six ounces sugar, White of one egg whipped, One glass of wine, Cream, butter and sugar together. Add the lemon essence, then the white of egg. From Mrs. Owen's Illinois Cook Book, 1871, page 256. | |
| Housekeeping in Old Virginia (1879) | Cold Sauce |
Half a pound of butter and half a pound of sugar (powdered), beaten to a froth. The juice and grated rind of a lemon, o^ essence of any kind, as a flavor. — 3Irs. M. F, ... From Housekeeping in Old Virginia, 1879, page 411. | |
| Bohemian-American Cook Book (1915) | Cold Sauces for Meats or Salads |
a It can be thinned or cream before using. 583. REMOULADE Remuláda. is prepared the same as mayonnaise, except that hard-boiled are used in place of raw being mixed ... From Bohemian-American Cook Book, 1915, page 183. | |
| Rumford Complete Cook Book (1908) | Cold Wine Sauce |
% cup claret. Juice of 1 lemon. Boil the sugar and water together till they form a syrup. Let the syrup cool, add the wine and lemon juice, and let the sauce become ... From Rumford Complete Cook Book, 1908, page 120. | |
| Housekeeping in Old Virginia (1879) | Cold Yeal Dressed with White Sauce |
Boil one pint milk and thicken it a little with one teaspoonful flour, wet with cold water. When well boiled, put in very thin slices of veal, and simmer slowly for ... From Housekeeping in Old Virginia, 1879, page 171. | |
| The National Cookery Book (1876) | CoLp Sauce FOR PuDDING |
Beat a quarter of a pound of butter to a « ounces of powdered sugar, and add half a nutm«e ited, | a wineglassful of rose water ¢ From The National Cookery Book, 1876, page 290. | |
| Mrs. Hale's New Cook Book (1857) | Common Bechamel.—Cut |
half a pound of veal, and a of lean ham into small dice, and stew them in butter, with as directed in the foregoing: in the same proportion of flour, then add the milk, ... From Mrs. Hale's New Cook Book, 1857, page 229. | |
| Common Sense in the Household (1871) | Common Bense |
dripping-pan, with, a cup of hot water to pi-event burning, Add to the mixture—or what is left of it in the a cupful of boiling water. Keep this on the stove and ... From Common Sense in the Household, 1871, page 150. | |
| Mrs. Hale's New Cook Book (1857) | Common Pudding Sauce.—Sweeten |
a quarter of a good melted butter with an ounce and a half of sugar, and add to it gradually a couple of glasses of wine; it it is \t the point of boiling, and it ... From Mrs. Hale's New Cook Book, 1857, page 240. | |
| The White House Cook Book (1887) | Common Sweet Sauce |
INTO a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water); add a cupful of sugar and a tablespoonful of ... From The White House Cook Book, 1887, page 461. | |
| The Picayune Creole Cook Book (1901) | Compote de Plaintain @ V’Anctenne Mode |
6 Plantains. Have ready a pile of hot ashes in the oven. Put the plantains (unpeeled) into the oven and cover well with ashes. Let them roast thus for half an hour; then ... From The Picayune Creole Cook Book, 1901, page 261. | |
| Aunt Sammy's Radio Recipes (1927) | Cook in a |
small quantity of boiling salted water for 15 to 20 minutes,' or until Drain and combine with white sauce made in the proportion of 2 tablespoons flour and 2 tablespoons ... From Aunt Sammy's Radio Recipes, 1927, page 20. | |
| Recipes for Sea Food (c. 1910s) | Cook in a |
sautoir with two and speck of nutmeg. briskly and long enough to evaporate the water without allowing them to burn. glasses white wine, a pint of velvet sauce; cover and ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. | |
| Rumford Complete Cook Book (1908) | Cook the |
cauliflower in boiling saHed milk and till tender, using the milk to keep the cauliflower white; and break the vegetable Heat the butter and cream together and add ... From Rumford Complete Cook Book, 1908, page 89. | |
| Aunt Sammy's Radio Recipes (1927) | Cook the |
cabbage and eggplant in a small amount of water for Drain and add the other ingredients. Fill the eggplant shells with the stuffing; place buttered crumbs on top. Pour ... From Aunt Sammy's Radio Recipes, 1927, page 21. | |
| Larkin Housewives' Cook Book (1915) | Cooked Dressing |
Stir together one tablespoon Larkin Dry Mustard, one tablespoon Larkin Corn Starch, three tablespoons sugar, one teaspoon a few specks of Larkin Cayenne Pepper and a ... From Larkin Housewives' Cook Book, 1915, page 47. | |
| Boston School Kitchen Text-Book (1887) | Cookinsr the |
in the hot butter or fat cooks it; for the fat, when it stops bubbling, is much hotter than boiling water. When done in this way the flour never has a raw, uncooked ... From Boston School Kitchen Text-Book, 1887, page 110. | |
| The Creole Cookery Book (1885) | cotelettes en Papilottes |
Trim the cutlets nicely; prepare a stuffing of dry, stale bread crumbs, mixed with the yolks of some raw eggs; season highly with thyme, parsley, marjoram, onion and ... From The Creole Cookery Book, 1885, page 239. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cotp Cream Sauce |
Beat together one cup sugar and half cup butter, and add a cup rich cream. Stir all to a cream, flavor with vanilla or lemon, and place where it will get very cold ... From Buckeye Cookery and Practical Housekeeping, 1877, page 214. | |
| The Epicurean (1894) | Coupe en Tranches |
Prepare one pound and a half of baking forcemeat (No. 64); let this forcemeat become quite cold, then pound and rub it tlirough a sieve. Chop up two jwunds of lean veal ... From The Epicurean, 1894, page 768. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cover and |
let cook ten minutes. meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. | |
| The Italian Cook Book (1919) | Cover and |
make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it. If desired a hard boiled egg can ... From The Italian Cook Book: The Art of Eating Well, 1919, page 64. | |
| Common Sense in the Household (1871) | Cover the |
bottom of the dish with them; put next a layer gooseberries, sprinkled thickly with; berries, and so on, the dish is closely and steam in a moderate oven twenty or ... From Common Sense in the Household, 1871, page 404. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cover the |
bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. from twenty to thirty minutes in hot oven, basting frequently. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 105. | |
| Manual for Army Cooks (1896) | Cover with |
one-half pint boiling water and let them stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough add a little flour. Season ... From Manual for Army Cooks, 1896, page 190. | |
| Camp Cookery (1910) | Cover with |
top crust like a fruit pie and bake not too according to Squirrels, Fried.—Unless they are young, parfor ^2 in fry in or pork until brown. A dash of curry powder when ... From Camp Cookery, 1910, page 87. | |
| The Picayune Creole Cook Book (1901) | Cover with a Sauce & la Mayonnaise |
(see recipe), and garnish nicely with sliced hard-boiled eggs, celery tips, etc., and serve. From The Picayune Creole Cook Book, 1901, page 85. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cover with two-thirds of the |
Lay in the apples, having them packed as closely as Sprinkle the remainder of the rice over them. Tie as tightly as possible, and plunge into boiling water. Boil one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 270. | |
| Manual for Army Cooks (1896) | Cover, and |
boil steadily for two or three hours, or until tender. Drain, and season with butter, pepper, and salt. Boiled beans may be prepared( as follows: After they are drained ... From Manual for Army Cooks, 1896, page 140. | |
| Aunt Babette's Cook Book (1889) | Cranbeery Sauce |
M'ash cranberries, pick carefully, put on to boil in a porcelain-lined kettle, and cook with very little water. They should boil fast and be covered closely. Add a pound ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 293. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cranberry Sauce |
— Wash and stew your cranberrtés in water; add almost their weight in clean sugar, just before you take them from the fire. Oyster Sauce. — Put your oysters into a ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cranberry Sauce |
Pick and wash the cranberries. Put them into the kettle or saucepan with a little water, and stew them about half an hour; then stir them up, and add sugar enough to ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 83. | |
| Common Sense in the Household (1871) | Cranberry Sauce |
Wash and pick a quart of ripe cranberries, and put into a saucepan with a teacupful of water. ring often until they are thick as marmalade. They require at least an hour ... From Common Sense in the Household, 1871, page 192. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cranberry Sauce |
Pick the cranberries over carefully, put a pound of broken lump sugar to a quart of the; let them simmer down for a long time, add a lemon-juice, pour into wetted ... From Mrs. Porter's New Southern Cookery Book, 1871, page 167. | |
| The Appledore Cook Book (1872) | Cranberry Sauce |
Pick and wash the cranberries, and put in the preserving kettle with half a pint of water to one quart of berries; now put the sugar on top of the berries, allowing a ... From The Appledore Cook Book, 1872, page 200. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cranberry Sauce |
After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound ... From Buckeye Cookery and Practical Housekeeping, 1877, page 113. | |
| Housekeeping in Old Virginia (1879) | Cranberry Sauce |
Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, ... From Housekeeping in Old Virginia, 1879, page 214. | |
| The Dixie Cook-Book (1883) | Cranberry Sauce |
After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound ... From The Dixie Cook-Book, 1883, page 135. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cranberry Sauce |
i quart of cranberries the cranberries in in a porcelain-lined kettle with one pint of water, and boil rapidly ten or the pop; press them return them to the the the the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. | |
| The White House Cook Book (1887) | Cranberry Sauce |
ONE quart of cranberries, two cupfuls of sugar and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them ... From The White House Cook Book, 1887, page 185. | |
| Aunt Babette's Cook Book (1889) | Cranberry Sauce |
Pick a quart of cranberries, wash and drain, and put on to boil in a saucepan with half a teacupful of water. Stew slowly, stirring often, until thick. Give them from ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 86. | |
| The Boston Cooking-School Cook Book (1896) | Cranberry Sauce |
Pick over and wash three cups cranberries. Put in a dtewpan, add one and one-fourth cups sugar and one cup boiling water, and boil ten minutes. Care must be taken that ... From The Boston Cooking-School Cook Book, 1896, page 658. | |
| The Picayune Creole Cook Book (1901) | Cranberry Sauce |
Sauce aua Atrelles Wash the cranberries in cold water, and pick well, rejecting all those that float on top or are in any manner overripe and spoiled. Put them in a ... From The Picayune Creole Cook Book, 1901, page 165. | |
| Rumford Complete Cook Book (1908) | Cranberry Sauce |
1 quart cranberries. \}4 cups water. Cook the cranberries and water till the berries are tender; then rub through a sieve to keep back the skins and seeds. From Rumford Complete Cook Book, 1908, page 121. | |
| Larkin Housewives' Cook Book (1915) | Cranberry Sauce |
One pint water, one pint sugar. Boil five minutes, then add one quart cranberries and boil fifteen minutes. Place on back of stove for one hour. They are then ready to serve. From Larkin Housewives' Cook Book, 1915, page 109. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cranberry Sauce |
1 qt cranberries 1 c AirlinE honey yi tsp soda Put berries, water and soda in saucepan. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cranberry Sauce with Raisins |
1 cup cranberries 3 cup raisins or nuts Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 ... From Foods That Will Win the War and How to Cook Them, 1918, page 105. | |
| Directions for Cookery, in Its Various Branches (1837) | Cranberry Sauce.—wash |
a quart of cranberries, and put them a pan with just about a tea-cup of Stew them and particularly after they begin to burst. They require a great deal of stewing, and ... From Directions for Cookery, in Its Various Branches, 1837, page 171. | |
| Gulf City Cook Book (1878) | Cranberry-sauce |
To a quart of ripe cranberries add half a pint stirring frequently; when soft, mash well; when done, stir in a pound of sugar; let it boil up once, as much cooking after ... From Gulf City Cook Book, 1878, page 90. | |
| The Kansas Home Cook-Book (1874) | Crane, Osawattomie |
Clean, wash well, and wipe dry; put in a pan, with salt, pepper and butter spread over it, and a little water in the pan; lay a piece of buttered paper over it. When ... From The Kansas Home Cook-Book, 1874, page 53. | |
| Fifty-Two Sunday Dinners (1913) | Cream _ Dressing |
8 hard cooked egg yolks. 2 tablespoons vinegar. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives. 14 ... From Fifty-Two Sunday Dinners, 1913, page 54. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Bechamel Sauce |
Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a of carrot, two of white stock, one of a nutmeg, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 225. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Brandy Sauce |
2 tablespoons brandy few orange rind gratings Cook sugar and v/ater ten minutes; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens. From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Dressing |
3 egg yolks hard cooked \ teaspoon cayenne IJ cups thick cream Mash the yolks; add salt, vinegar and mustard. the cream until stiff; add the beaten cream, little at a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. | |
| Rumford Complete Cook Book (1908) | Cream Dressing |
1 teaspoon mustard. 1 teaspoon flour. X cup cream. # cup vinegar. Mix the dry ingredients with the butter; add the of the eggs, then the cream and, lastly, the vinegar, ... From Rumford Complete Cook Book, 1908, page 99. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cream Dressing |
Y2 tablespoon salt i egg slightly beaten i tablespoon mustard y, tablespoon sugar y, cup vinegar i% tablespoons melted y,.cup cream Mix ingredients in order given, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 102. | |
| Fifty-Two Sunday Dinners (1913) | Cream Dressing |
One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, ... From Fifty-Two Sunday Dinners, 1913, page 172. | |
| The Boston Cooking-School Cook Book (1896) | Cream Dressing I |
1^ tablespoon salt 1 egg slightly beaten 3^ tablespoon mustard 2)^ tablespoons melted butter * ^ tablespoon sugar ^ cup cream )^ cup vinegar Mix ingredients in order ... From The Boston Cooking-School Cook Book, 1896, page 386. | |
| The Boston Cooking-School Cook Book (1896) | Cream Dressing II |
1 teaspoon mustard Few grains cayenne 1 teaspoon salt 1 teaspoon butter 2 teaspoons flour Yolk 1 Qgg \y^ teaspoons powdered sugar ^ cup vinegar y^ cup thick cream, sweet ... From The Boston Cooking-School Cook Book, 1896, page 386. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cream French Dressing |
% teaspoon paprika 3 tablespoons olive 01 6 tablespoons heavy cream Mix four ingredients then add cream beaten until From Catering for Special Occasions, with Menus and Recipes, 1911, page 187. | |
| The International Cook Book (1906) | Cream Fritters, Strawberry Sauce |
879. SOUFFLE" OF LOBSTER Heat one tablespoon butter in a small saucepan, add two tablespoons flour, briskly stir with a wooden spoon while cooking for one minute, add ... From The International Cook Book, 1906, page 271. | |
| Fifty-Two Sunday Dinners (1913) | Cream Gravy |
Y{ cup butter. 1}4 cups well-seasoned chicken stock. 1 slice onion. ¥% cup hot cream. Y cup flour. Y teaspoon salt. ¥ teaspoon pepper. Process: Cook butter in a ... From Fifty-Two Sunday Dinners, 1913, page 135. | |
| Bohemian-American Cook Book (1915) | Cream Gravy |
Naložená shopová hijta. Trim a leg of mutton and dust with together a cup and a half of vinegar, two cups of water, one large sliced onion, six cloves, ten allspice, ten ... From Bohemian-American Cook Book, 1915, page 84. | |
| Bohemian-American Cook Book (1915) | Cream Gravy |
Dušená kuata s kyselou omákou. In a saucepan place a piece of butter, one onion into which you have stuck two cloves, a carrot, a cup of soup, and salt. Put the chicken ... From Bohemian-American Cook Book, 1915, page 96. | |
| Simple Italian Cookery (1912) | Cream of Lemon Sauce |
Take one cup of cold water, and pour one-half of it in a bowl with one tablespoon of starch, stir well starch is dissolved. the other onto one heaping tablespoon of ... From Simple Italian Cookery, 1912, page 43. | |
| The Picayune Creole Cook Book (1901) | Cream of Vanilla Sauce |
Sauce 4 la Créme de Vanille, 2 Tablespoonfuls of Powdered White 1 Tablespoonful of Vanilla Essence. sugar well together, and add the vanilla essence. Beat thoroughly. ... From The Picayune Creole Cook Book, 1901, page 288. | |
| Common Sense in the Household (1871) | Cream Sauce |
1 pint cream. 4 tablespoonfuls powdered sugar. Wlutcs of two eggs, beaten stiff. Extract of vanilla or bitter almonds, one teaspoonful. Heat the cream slowly in a vessel ... From Common Sense in the Household, 1871, page 424. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Sauce |
One tea-cup powdered white sugar, scant half tea-cup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, ‘stir the whole into half tea-cup ... From Buckeye Cookery and Practical Housekeeping, 1877, page 214. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Sauce |
One pint of cream, one generous table-spoonful and to Let the cream come to a the flour mixed smooth boiling cream. Add seasoning, and is good for delicate meats, fish and and to and and From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 225. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Sauce |
One of powdered sugar, one egg, two cupfuls of whipped cream. Beat the white of the egg to a stiff froth. yolk.and Flavor with vanilla, lemon or wine, and add of all. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 284. | |
| The Dixie Cook-Book (1883) | Cream Sauce |
Heat one tablespoon butter in a skillet, add a tea-spoon flour, and stir until perfectly smooth, then add gradually one cup of cold milk, let boil up once, season to ... From The Dixie Cook-Book, 1883, page 136. | |
| The Creole Cookery Book (1885) | Cream Sauce |
Boil 1} pints of rich cream with 4 tablespoonfuls of powdered sugar, some powdered nutmeg, and a dozen bitter almonds, slightly broken up, or a dozen peach leaves; when ... From The Creole Cookery Book, 1885, page 63. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Sauce |
^ pint of cream or milk the careful not it; add the flour, mix until smooth; or milk, it boils; add sak and pepper, and use at If you are not quite ready to use From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Sauce |
1 pint of thick sweet cream i teaspoonful of vanilla or two 2 tablespoonfuls of powdered Add the sugar, vanilla or wine to the cream, until the is dissolved, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 450. | |
| The Boston Cooking-School Cook Book (1896) | Cream Sauce |
^ cup butter }4 teaspoon vanilla 1 cup powdered sugar )^ cup heavy cream Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff. From The Boston Cooking-School Cook Book, 1896, page 468. | |
| The Picayune Creole Cook Book (1901) | Cream Sauce |
Bauce @ la Oréme 1 Tablespoonful Butter. 1 Tablespoonful our. 2 Gills of Fresh Milk or Cream. Melt the butter in the saucepan, and add the flour gradually, letting it ... From The Picayune Creole Cook Book, 1901, page 165. | |
| Jell-O Recipe Book (1905) | Cream Sauce |
One egg, one-half cup sugar, one tablespoon· ful cornstarch whipped to a foam. Add one pint boiling milk, let thicken and add one t easpoonful vanilla. Jell-O, however, ... From Jell-O Recipe Book, 1905, page 3. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Sauce |
1 egg Mix egg yolk and sugar; add white of egg beaten until flavoring, and just before sending to the table the beaten cream. Serve cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cream Sauce |
Melt two butter, add two spoons flour and stir until well blended; then pour on constantly one cup to the From Catering for Special Occasions, with Menus and Recipes, 1911, page 123. | |
| Fifty-Two Sunday Dinners (1913) | Cream Sauce |
2 tablespoons Cottolene. Y teaspoon pepper. 21 tablespoons flour. 14 cups hot milk or 14 teaspoon salt. thin cream. Process: Melt Cottolene in a sauce pan, add flour, ... From Fifty-Two Sunday Dinners, 1913, page 155. | |
| Fifty-Two Sunday Dinners (1913) | Cream Sauce |
Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and ... From Fifty-Two Sunday Dinners, 1913, page 159. | |
| Mary Elizabeth's War Time Recipes (1918) | Cream Sauce |
Melt the butter, add the flour and stir till smooth. Then add the milk slowly, stirring all the while. * When the vegetables are tender, add the tomatoes, cream sauce, ... From Mary Elizabeth's War Time Recipes, 1918, page 52. | |
| Mary Elizabeth's War Time Recipes (1918) | Cream Sauce |
1 pint half milk, half cream 1 teaspoon butter 1 tablespoon corn flour (not cornstarch) ¥Y, cup of sherry Melt the butter in a saucepan; add the flour, and stir till ... From Mary Elizabeth's War Time Recipes, 1918, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Cream Sauce I |
^ cup thick cream )^ cup powdered sugar 1^ cup milk j^ teaspoon vanilla Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla. From The Boston Cooking-School Cook Book, 1896, page 475. | |
| The Boston Cooking-School Cook Book (1896) | Cream Sauce II |
1 egg }4 cup thick cream 1 cup powdered sugar 1^ cup milk Beat white of egg until stifif; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat ... From The Boston Cooking-School Cook Book, 1896, page 475. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Sauce, No |
One cupful of milk, a teaspoonful of flour and a tablespoonful of butter, salt and pepper. Put the butter in a small frying-pan, and when hot, but not brown, add the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 226. | |
| The White House Cook Book (1887) | Cream Sauce, Warm |
HEAT a pint of cream slowly in a double boiler; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract; ... From The White House Cook Book, 1887, page 459. | |
| Gulf City Cook Book (1878) | Cream-sauce/ |
Kub together, till very half a pound of butter and the same quantity of sugar; add a well-beaten yelk of an egg and half of a goblet of wine. Warm through, stirring ... From Gulf City Cook Book, 1878, page 186. | |
| Larkin Housewives' Cook Book (1915) | Creamed Codfish |
Prepare one-half package of Larkin Pure Codfish as directed and cook for fifteen minutes. Make a cream sauce by melting two tablespoons butter, add two of flour and one ... From Larkin Housewives' Cook Book, 1915, page 16. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Creamy Sauce |
Beat the butter to a cream. Add the sugar, gradually, beating all the light and creamy, gradually add the wine, and then the cream, a at a all is beaten smooth, place ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 282. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Creamy Sauce |
44 cup butter. 2 tablespoonfuls wine, 3g cup powdered sugar, sifted. 2 tablespoonfuls cream. Cream the butter; add the sugar slowly, then the wine and cream. Beat well, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 355. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Creamy Sauce |
YI cup of butter ^ cup of powdered sugar % cup of cream to a cream, add the sugar gradually, beating all the while. When very light and creamy, add the cream a little at ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 451. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamy Sauce |
2 tablespoons cream 2 tablespoons wine Mix and creamy, add and Cook over hot water until liquefied. From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. | |
| Fifty-Two Sunday Dinners (1913) | Creamy Sauce |
4 cup butter. 2 tablespoons milk. 34 cup powdered sugar. 2 tablespoons Sherry wine. Few grains nutmeg. Process: Cream butter, add sugar gradually, stirring constantly, ... From Fifty-Two Sunday Dinners, 1913, page 116. | |
| The Boston Cooking-School Cook Book (1896) | Creamy Sauce I |
}^ cup butter 2 tablespoons milk ^ cup powdered sugar 2 tablespoons wine Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too ... From The Boston Cooking-School Cook Book, 1896, page 476. | |
| Foods That Will Win the War and How to Cook Them (1918) | Creole Codfish |
1 cup codfish, soaked over night 4 cup pimento and cooked until tender 2 cups breadcrumbs 2 cups cold boiled potatoes 1 cup tomato sauce Make sauce by melting 4 cup of ... From Foods That Will Win the War and How to Cook Them, 1918, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Creole Sauce |
2 tablespoons chopped onion ^ cup sliced mushrooms 4 tablespoons green pepper, finely 6 olives, stoned chopped 1% cups Brown Sauce 2 tablespoons butter Salt and pepper 2 ... From The Boston Cooking-School Cook Book, 1896, page 336. | |
| Manual for Army Cooks (1896) | Creole Sauce |
Juice of 1 lemon. 3 tablespoonfuls powdered sugar. 1 teaspoonful mustard. 3 tablespoonfuls tomato catsup. Heat all to near the boiling point and use hot with meats. From Manual for Army Cooks, 1896, page 100. | |
| Fifty-Two Sunday Dinners (1913) | Creole Sauce |
4 tablespoons Cottolene.. lcan small button mush4 tablespoons flour: rooms. Y4 cup green pepper cut in 1 cups thick, well-seasoned shreds. tomato pulp. 1 small clove ... From Fifty-Two Sunday Dinners, 1913, page 126. | |
| The Dixie Cook-Book (1883) | Crmer Sauce |
Mix two tablespoons butter with an even tablespoon of flour; stir in half a pint of brown sugar, and half a gill of boiled cider; add a gill of boiling water, mix well, ... From The Dixie Cook-Book, 1883, page 244. | |
| Mrs. Beeton's Book of Household Management (1861) | Croutes, or en Cassolettes |
Ingredients. — Truffles, butter, brown sauce, i glass of Marsala, or Madeira wine, stale bread. Method. — Prepare as many rounds of bread,: inch thick, a* will bo ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cucumber Catsup |
and salt one gallon of cucumbers; let them stand two or three hours, then press out all the water in a coarse linen. Add of best table oil, two tablespoonsful white ... From Mrs. Owen's Illinois Cook Book, 1871, page 330. | |
| The Kansas Home Cook-Book (1874) | Cucumber Catsup |
dozen full grown cucumbers, onions chopped fine; add one and one half cups of fine salt; put in a sieve and hours, then add one and one half cups of black pepper, and ... From The Kansas Home Cook-Book, 1874, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cucumber Catsup |
For this, choose large, ripe cucumbers. Pare, remove the seeds, and grate. To every pint of this pulp allow: J^ pint of cider vinegar y^ teaspoonful of cayenne 2 heaping ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 546. | |
| The Woman Suffrage Cook Book (1886) | Cucumber Catsup |
Three dozen full grown but green cucumbers and eight white onions, peel and chop them as fine as possible, sprinkle on three-quarters of a pint of fine table salt; put ... From The Woman Suffrage Cook Book, 1886, page 62. | |
| The White House Cook Book (1887) | Cucumber Catsup |
TAKE cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and ... From The White House Cook Book, 1887, page 200. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cucumber Cream Sauce |
Chop one cucumber fine, season with one-half teaspoon of salt, one-half tea¬ spoon each of chopped parsley and onion, one tablespoon of plain or tarragon vine¬ gar or ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 240. | |
| The National Cookery Book (1876) | Cucumber Ketchup |
Peel and slice a peck of full-grown cucumbers—as for dinner. Cover them with a pint of salt. Let them stand for two or three hours, then drain them; peel and slice a ... From The National Cookery Book, 1876, page 285. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cucumber Ketchup |
3 large cucumbers 2 tablespoons salt 1 large onion 2 tablespoons grated horse2 tablespoons pepper radish Grate cucumber and onion, add remaining ingredients, boil five ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 360. | |
| The Jewish Manual (1846) | Cucumber Mango |
Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for ... From The Jewish Manual, 1846, page 123. | |
| Gulf City Cook Book (1878) | Cucumber Mangoes |
Prepare two gallons of cucumbers as you would other melons for mangoes. Make stuffing of two pounds of sugar, a small piece of horse-radish grated, one and a half ounce ... From Gulf City Cook Book, 1878, page 225. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cucumber Relish |
may be made of the large cucumbers. Pare and cut in two, take out seeds, and grate, strain out most of the water, season highly with pepper and salt, add a little sugar, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 331. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cucumber Sauce |
Grate two cucumbers to pulp; add one teaspoon one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar. From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. | |
| Rumford Complete Cook Book (1908) | Cucumber Sauce |
2 cucumbers. 2 tablespoons olive oil. 1 tablespoon vinegar. Peel the cucumbers and either grate or chop them finely; drain well to get rid of all the moisture possible ... From Rumford Complete Cook Book, 1908, page 67. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cucumber Sauce |
cup heavy add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber pared, chopped, and drained. From Catering for Special Occasions, with Menus and Recipes, 1911, page 74. | |
| The Boston Cooking-School Cook Book (1896) | Cucumber Sauce I |
Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish. From The Boston Cooking-School Cook Book, 1896, page 330. | |
| The Boston Cooking-School Cook Book (1896) | Cucumber Sauce II |
Beat one-half cup heavy cream until stiff, and add onefourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained. From The Boston Cooking-School Cook Book, 1896, page 330. | |
| The International Cook Book (1906) | Cucumbers, Bombay |
Roast Partridges, Currant Jelly (97) Pudding, Venus (902) 2631. VERMICELLINI TOMATE" Prepare a consomme* (No. 52), strain it into another saucepan, let boil for twenty ... From The International Cook Book, 1906, page 823. | |
| The Dixie Cook-Book (1883) | Cucumer Sauap |
Peel and slice cucumbers; mix with salt, and let stand half an hour; mix two tablespoons sweet-oil or ham gravy with as much vinegar, and a tea-spoon sugar; add the ... From The Dixie Cook-Book, 1883, page 295. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cucumper Satan |
Peel and slice cucumbers, mix with salt and let stand half an hour; mix two tablespoons sweet oil or ham gravy with as much vinegar and a tea-spoon sugar, add the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 258. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuerry Catsup |
One pint cherry juice to half or three-fourths pound sugar, with cloves, cinnamon, and a very little cayenne pepper; boil to a thick syrup; bottle for use.—Miss M. Louise Southwick. From Buckeye Cookery and Practical Housekeeping, 1877, page 112. | |
| The Dixie Cook-Book (1883) | Cuicken Piz |
Cut up two young chickens, place in hot water enough to cover, (as it boils away add more so as to have enough for the pie and for gravy to serve with it), boil until ... From The Dixie Cook-Book, 1883, page 282. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Sauap |
Boil three chickens until tender, salting to taste; when cold cut in small pieces and add twice the quantity of celery cut up with a knife but not chopped, and four cold ... From Buckeye Cookery and Practical Housekeeping, 1877, page 257. | |
| The Dixie Cook-Book (1883) | Cuicken Sauap |
Boil three chickens until tender, salting to taste; when cold cut in small pieces and add twice the quantity of celery cut up with a knife but not chopped, and four ... From The Dixie Cook-Book, 1883, page 294. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cum Sauce |
Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 114. | |
| The Dixie Cook-Book (1883) | Cun Sauce |
Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and ... From The Dixie Cook-Book, 1883, page 136. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curdled Mayonnaise |
Occasionally a mayonnaise will assume a curdled appearance; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 52. | |
| Mrs. Hale's New Cook Book (1857) | Curing Meats, Potting, and Collaring |
you b(iat and rub thf meat, the better, as it so much less butter or gravy, which assist it the k)nger; but when potted beef is wanted for present use, the addition of ... From Mrs. Hale's New Cook Book, 1857, page 195. | |
| The Kansas Home Cook-Book (1874) | Currant Catsup |
Mrs. M. Rock, Take two quarts of ripe red currants, stem and put them in a stew-pan with half a pint of boiling water; ten strain through a cullender; then add half a ... From The Kansas Home Cook-Book, 1874, page 115. | |
| The White House Cook Book (1887) | Currant Catsup |
FOUB pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in a porcelain ... From The White House Cook Book, 1887, page 200. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Currant Jelly Sauce |
Three table-spoonfuls of butter, one one bay leaf, one sprig of celery, two of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 234. | |
| The White House Cook Book (1887) | Currant Jelly Sauce |
THREE tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, ... From The White House Cook Book, 1887, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Currant Jelly Sauce |
To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler current jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy ... From The Boston Cooking-School Cook Book, 1896, page 334. | |
| The Picayune Creole Cook Book (1901) | Currant Jelly Sauce |
Skin the Venison neatly and remove all the sinews from the surface. Take fine larding needleseand lard closely. Tie the saddle around four times. Slice the carrot and ... From The Picayune Creole Cook Book, 1901, page 138. | |
| The Picayune Creole Cook Book (1901) | Currant Jelly Sauce |
Bauce a@ la Gelée de Groseilles 1-2 Tumbler of Currant Jelly. 4 Tablespoonfulg of Butter. 2 Gills of ater. Melt the butter, and add the jelly, blending well, and then ... From The Picayune Creole Cook Book, 1901, page 165. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Jelly Sauce |
To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Jelly Sauce |
1 inch piece stick cinnamon i cup currant jelly sugar, water and cinnamon syrupy. Remove cinnamon; add jelly; when melted, strain and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Currant Jelly Sauce |
To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup to and add one-fourth cup Madeira wine and onefourth cup currant ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 235. | |
| Fifty-Two Sunday Dinners (1913) | Currant Jelly Sauce |
To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to ... From Fifty-Two Sunday Dinners, 1913, page 40. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Sauce |
1 cup currant juice Boil sugar and water until syrupy; add currant juice and lemon juice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. | |
| The Picayune Creole Cook Book (1901) | Current Jelly Sauce or Sauce Poivrade |
Select the female Turtle, as the meat is best. If bought alive from the market, clean according to recipe. (See recipe for cleaning Turtle.) Otherwise the butcher may ... From The Picayune Creole Cook Book, 1901, page 82. | |
| The Boston Cooking-School Cook Book (1896) | Curry Dressing |
^ teaspoon salt 34 teaspoon pepper y^ teaspoon curry powder 6 tablespoons olive oil 3 tablespoons vinegar Mix ingredients in order given and stir until well blended. From The Boston Cooking-School Cook Book, 1896, page 386. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Curry Sauce |
One table-spoonful of butter, one ^f one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to Cut the onion and fry brown ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 232. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Curry Sauce |
Add one teaspoon ful of curry powder and one teaspoonful of onion juice to the recipe for Drawn Butter. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. | |
| The White House Cook Book (1887) | Curry Sauce |
ONE tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion ... From The White House Cook Book, 1887, page 186. | |
| The White House Cook Book (1887) | Custard Sauce |
ONE cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred. Heat the milk to boiling; add by degrees the beaten eggs and ... From The White House Cook Book, 1887, page 460. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Custard Sauce |
2 cups mUk 1 teaspoon butter Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. | |
| Rumford Complete Cook Book (1908) | Cut a |
slice from the top of each, and with a small spoon remove the seeds. Peel the cucumbers and cut them into dice, season highly and mix with at least the the tomato cups ... From Rumford Complete Cook Book, 1908, page 97. | |
| Recipes for Sea Food (c. 1910s) | Cut a |
slice from stem end of pepper, remove every seed and parboil pepper a white sauce with one cup milk, two tablespoonfuls butter, two flour, bit of bay leaf, sprig of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. | |
| Common Sense in the Household (1871) | Cut in |
circular slices—thin as a wafer—beginning at the toji, keeping your carver horizontal, and you have a delicious relish for the supper-table, or side-dish for dinner. Set ... From Common Sense in the Household, 1871, page 116. | |
| Gulf City Cook Book (1878) | Cut in |
slices being dip in thin batter, and hot It may be fried without batter; dredge with a little flour. Serve without gravy. In frying, lay the rough side down first. From Gulf City Cook Book, 1878, page 55. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cut in |
half-inch slices, roll in seasoned crumbs, egg, and crumbs again. Put three slices on a small skewer, alternating with three thin slices of bacon one Fig. 81. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 269. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cut in |
pieces one inch long, and soak in cold water for fifteen minutes; a saucepan of boiling water, add a teaspoon ful of and thirty minutes, or done, drain in a colander and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. | |
| The New England Cook Book (1905) | Cut in |
slices and eat cold. Minced Beef.—Cut cold roast beef put some of the gravy into a stewpan, a bit of butter rolled in flour, pepper and it up Add a little and put in the ... From The New England Cook Book, 1905, page 91. | |
| Simple Italian Cookery (1912) | Cut the |
cold meat slices, and add them to the butter. Fry well, then take one and onehalf tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce). From Simple Italian Cookery, 1912, page 28. | |
| The Italian Cook Book (1919) | Cut the |
giblets in small pieces and remove the soft part of the onion. When the macaroni have absorbed the sauce, season them with grated cheese, pieces of butter, diamonds or ... From The Italian Cook Book: The Art of Eating Well, 1919, page 45. | |
| Mrs. Hale's New Cook Book (1857) | Cutoff the |
superfluous fat, joint it well, and roast; or to pat cold, sprinkle it well with chopped parsley while roasting. Or:—Bone it, take off a good deal of the fat, and cover ... From Mrs. Hale's New Cook Book, 1857, page 152. | |
| Mrs. Owen's Illinois Cook Book (1871) | Damson Sauce |
Twelve pounds ripe damsons, four pounds of cider and of sugar. the damsons are soft; take them out and mash them, and then put them back into the syrup and boil from a ... From Mrs. Owen's Illinois Cook Book, 1871, page 348. | |
| Mrs. Hale's New Cook Book (1857) | Danger from Copper Sauce-pans .—^The |
precise danger from | the use of copper sauce-pans, or stew-pans, imperfectly tinned, is far from rightly understood. It appears the acid con- | tained in stews and ... From Mrs. Hale's New Cook Book, 1857, page 110. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Decorate the bone with a |
quilling of white paper, and serve with brown sauce, the same as roast beef. To roast in the tin kitchen, proceed in the same manner as for roast beef. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Delmonico Dressing |
]A. teaspoon salt X teaspoon pepper 4 tablespoons olive oil y^ tablespoon finely chopped 1 tablespoon finely chopped parsley red pepper Mix ingredients and stir until well blended. From Catering for Special Occasions, with Menus and Recipes, 1911, page 200. | |
| The Picayune Creole Cook Book (1901) | Des Harengs |
The Salted Herrings, such as come to New Orleans, must first of all be soaked thoroughly’ overnight, or longer, to take away all salt. Then they are cleaned nicely and ... From The Picayune Creole Cook Book, 1901, page 85. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Chestnuts |
Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to prevent chestnuts from burning. Season with Tabasco Sauce or few grains paprika. From The Boston Cooking-School Cook Book, 1896, page 651. | |
| The International Cook Book (1906) | Devilled Marrow Bones |
Broiled Lamb Fries, Tartare Sauce (3299) Apple Pie (1434) 3144. AMUKEE MUTTU (Eco CURRY) Boil twelve fresh eggs for eight minutes, lift up and let slightly cool off. ... From The International Cook Book, 1906, page 900. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Dewey Sauce |
2 egg yolks y2 cup water 1 teaspoon Orange Curacoa 2 tablespoons Jamaica rum and two syrup slowly, while beating constantly, on to the well-beaten yolks of eggs, return ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 189. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Dexter Canapes |
Cut stale bread in one-fourth-inch slices, then in oval shapes. Toast on one side and spread untoasted anchovy each with a of tomato, cut same size as bread; spread ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 112. | |
| Common Sense in the Household (1871) | Di-ain |
off every drop of gi-ease, and serve on a hot dish for breakfast, with sauce, like that for fricasseed eggs, poured over them. From Common Sense in the Household, 1871, page 255. | |
| The Southern Cookbook (1912) | Different Ways |
of Dressing Pig's Feet and Ears Clean them carefully, and soak them some hours: them tender then take them out, and with some of the water boil some vinegar and a salt, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dip in |
beaten egg and in bread crumbs, and fry in fat. If three-quarters of an inch thick, they will be done rare in six A1.A V^-LA* A A bXXV.^ V>\^111.1\^ \_/ X hot dish, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 193. | |
| Buckeye Cookery and Practical Housekeeping (1877) | DL. Fay |
y Porr Puppina. One and one-half cups flour, one of milk, two eggs, and a little salt; bake in hot oven twenty minutes in patty-pans, serve with sauce.—Mrs. L. N. Fuller. From Buckeye Cookery and Practical Housekeeping, 1877, page 211. | |
| The Picayune Creole Cook Book (1901) | Dozen Shallots |
2 Tablespoonfuls of Sauce Espagnole. Slice the left-over beef. Then hash the shallots into very fine pfeces, pepper and salt to taste, and boil to half the quantity over ... From The Picayune Creole Cook Book, 1901, page 42. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Drain, and |
the macaroni. the sauce over it, and serve immediately. One table-spoonful of mustard can be stirred into the sauce If the sauce and macaroni are allowed to stand long ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 250. | |
| Fifty-Two Sunday Dinners (1913) | Drawn _ Butter |
Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil ... From Fifty-Two Sunday Dinners, 1913, page 96. | |
| Housekeeping in Old Virginia (1879) | Drawn Butter |
Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four ... From Housekeeping in Old Virginia, 1879, page 213. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Drawn Butter Sauce |
1 pint hot water or 2 tablespoonfuls flour. white stock. 4g teaspoonful salt. 4g cup butter, scant. 4g saltspoonful pepper. Put half the butter in a saucepan; be careful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 213. | |
| The Boston Cooking-School Cook Book (1896) | Drawn Butter Sauce |
^ cup butter 1)^ cups hot water 3 tablespoons flour % teaspoon salt Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five ... From The Boston Cooking-School Cook Book, 1896, page 325. | |
| The Picayune Creole Cook Book (1901) | Drawn Butter Sauce |
When it is possible to get fresh asparagus, carefully wash it in cold water, and cut off the tough white ends. Scrape the white part well, and throw it into cold water, ... From The Picayune Creole Cook Book, 1901, page 206. | |
| Fifty-Two Sunday Dinners (1913) | Drawn Butter Sauce |
¥ cup butter. 14 teaspoon salt. 8 tablespoons flour. 4 cup sugar. 144 cups boiling water. Y{ cup brandy. Y% teaspoon nutmeg. Process: Divide the butter into two equal ... From Fifty-Two Sunday Dinners, 1913, page 160. | |
| Larkin Housewives' Cook Book (1915) | Drawn Butter Sauce |
Make in exactly the same way as cream sauce rising water in place of milk. With the addition of one tablespoon vinegar, this makes a good fish sauce. From Larkin Housewives' Cook Book, 1915, page 110. | |
| Foods That Will Win the War and How to Cook Them (1918) | Drawn Butter Sauce |
4 cup butter substitute 1 cup boiling water 2 tablespoons chopped parsley Make as white sauce, reserving 2 tablespoons of the fat to add just before serving. From Foods That Will Win the War and How to Cook Them, 1918, page 103. | |
| Directions for Cookery, in Its Various Branches (1837) | Drawn or Made Gravy |
For this purpose you may use coarse pieces of the lean of beef or veal, or the giblets and trimmings of poultry or game. If must be stewed for a long time, skimmied, ... From Directions for Cookery, in Its Various Branches, 1837, page 164. | |
| Boston School Kitchen Text-Book (1887) | Drawn-Butter Sauce |
1 pt. liot water or milk. y2 c. butter, scant. 2 tbsp. flour. Yz tsp. Yi ssp. pepper. Put half the butter in a saucepan; be careful not to let it become brown; when ... From Boston School Kitchen Text-Book, 1887, page 234. | |
| Manual for Army Cooks (1896) | Drawn-Butter Sauce |
1 pint boiling water. 2 tablesponfuls sifted flour. 2 tablespoonfuls butter. Put a saucepan on the fire; put in the butter and flour; mix them with a spoon (a wooden one ... From Manual for Army Cooks, 1896, page 80. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Dream Cakes |
Cut rounds or fancy shapes of crust¬ less bread. Spread first with a thin layer of American cheese, then with mayonnaise; or if preferred it may be dusted with cayenne ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 258. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dredge the |
fillets with salt, flour, and place them on the pork and Cover the pan, and set on the Cook slowly hour; then add one light stock or water and the bones of one of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 185. | |
| The Cook's Own Book (1832) | Dressing |
For pies and with a good deal of sugar. in a jar, with tlie same; this way they eat well with bread, and are very wholesome. done, pressed, and strained, the juice makes ... From The Cook's Own Book, 1832, page 102. | |
| Housekeeping in Old Virginia (1879) | Dressing |
To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in: A teaspoonful of salt. 1 ... From Housekeeping in Old Virginia, 1879, page 215. | |
| Manual for Army Cooks (1896) | Dressing |
3 tablespoonfuls oil. 1 teaspoonful mustard. Yolk of 1 egg. j to I teaspoonful salt. 1 tablespoonful vinegar. Rub together the oil and egg; it is better to first beat ... From Manual for Army Cooks, 1896, page 140. | |
| The Picayune Creole Cook Book (1901) | Dressing |
Wash the cucumbers, cut off the bitter end, and pare the skin to a sufficient depth to remove the green portion. Then score them lengthwise with a table fork. Put them ... From The Picayune Creole Cook Book, 1901, page 221. | |
| California Mexican-Spanish Cook Book (1914) | Dressing |
No. Six tablespoons of best olive oil in bowl, add gradually three tablespoons lemon juice and one of prepared vinegar, one teaspoon brown sugar, half teaspoon salt, ... From California Mexican-Spanish Cook Book, 1914, page 28. | |
| Mary Elizabeth's War Time Recipes (1918) | Dressing |
For about an eight-pound goose use: 2 cups bread crumbs, moistened with water 1 chopped onion, fried in 2 tablespoons fat YQ teaspoon sage Pinch of pepper Cook the ... From Mary Elizabeth's War Time Recipes, 1918, page 72. | |
| Mary Elizabeth's War Time Recipes (1918) | Dressing |
1 pint olive oil “1 egg yolk 8 tablespoons taragon vinegar A dash of cayenne pepper Put yolk of one egg in ice-cold dish, add one teaspoonful of salt and dash of ... From Mary Elizabeth's War Time Recipes, 1918, page 105. | |
| Dainty Desserts for Dainty People (c. 1910s) | Dressing |
l| teaspoonfuls Knox Sparkling Gelatine. Yolks of two eggs. 1 teaspoonf u! salt. Whites of two eggs., y teaspoonfuls sugar. i teaspoonf ul pepper. 1 teaspoonful mustard. ... From Dainty Desserts for Dainty People, c. 1910s, page 33. | |
| Larkin Housewives' Cook Book (1915) | Dressing and |
one-eighth teaspoon Larkin Salt. This is a delicious dressing to serve on lettuce, onions, cabbage, etc. From Larkin Housewives' Cook Book, 1915, page 48. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Dressing for Loaf |
One cup of sweet milk (added to the juice of the salmon), one tablespoon of butter, one tablespoon of flour. Cook until thick, add one egg beaten light. Pour over loaf.—Mrs W. H. Parsons. From The Good Housekeeping Woman's Home Cook Book, 1909, page 132. | |
| The White House Cook Book (1887) | Dressing or Stuffing for Fowls |
FOR an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable ... From The White House Cook Book, 1887, page 101. | |
| Recipes for Sea Food (c. 1910s) | Dressing. — Have |
dishes and ingredients very cold. If summer, set dish in pan of pounded ice. In soup-plate or shallow bowl put yolk one raw egg, add onefourth teaspoonful salt and dash ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| The Appledore Cook Book (1872) | Dried Apple-Sauce |
Pick and wash the apples carefully, then place in a preserving kettle. For one pint of dried apple cut the thin yellew skin off a lemon, and then pare and cut up the ... From The Appledore Cook Book, 1872, page 201. | |
| Fifty-Two Sunday Dinners (1913) | Dried Apricot Sauce |
Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and ... From Fifty-Two Sunday Dinners, 1913, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Driep APPLE Sauce |
Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold, soft water, place on the stove, let boil slowly two to four hours, mash ... From Buckeye Cookery and Practical Housekeeping, 1877, page 225. | |
| The Dixie Cook-Book (1883) | Drtep APPLE Sauce |
Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash ... From The Dixie Cook-Book, 1883, page 256. | |
| The Creole Cookery Book (1885) | Ducks a La Mode |
Take 2 fine ducks, cut them into quarters, fry them in butter a little brown; pour off all the fat and throw a little flour over them; add } pint of good gravy, 3 of a ... From The Creole Cookery Book, 1885, page 67. | |
| Mrs. Beeton's Book of Household Management (1861) | Dutch Recipe |
Ingredients. — \ a Ib. of finely-chopped raw mutton, 2 tomatoes, 2 rather thick slices of stale bread, I very small onion finely chopped. 2 eggs, nutmeg, salt and pepper ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Kansas Home Cook-Book (1874) | E. Branham, Kansas |
One egg, one cup sugar, one heaping tablehalf cup sweet milk, two cups flour, one teaspoon baking powder. egg, together; add the flour and Bake one; eat with sauce, made ... From The Kansas Home Cook-Book, 1874, page 203. | |
| The New England Cook Book (1905) | Eat with |
sauce made of the cherries. Blackberry MusL—Put the berries into a preserving kettle and mash with sugar enough to make sweet; set over the fire, and when it begins to ... From The New England Cook Book, 1905, page 200. | |
| The Epicurean (1894) | Echalotes a I'Huile |
This sauce is prepared with chervil, parsley, chives, and small squares of blanched shallots, also.some tarragon leaves. Dilute a little mustard in oil and vinegar, ... From The Epicurean, 1894, page 341. | |
| Larkin Housewives' Cook Book (1915) | Ecisy Mayonnaise |
I have discovered that when oil dressing is made in the following manner it never fails. To the yolks of two fresh eggs, add one well, then add one-fourth salt and ... From Larkin Housewives' Cook Book, 1915, page 48. | |
| The Cook's Own Book (1832) | Eels Stewed |
(1) Cut the into pieces alxnit lour inches long; two shallots, a of parsley, tliMn.. two |M\ leaves, a little mace, black and Jamaica pepper, a pint of good gravy, of ... From The Cook's Own Book, 1832, page 115. | |
| Larkin Housewives' Cook Book (1915) | Eggless Lemon Sauce |
One-half cup sugar, one cup boiling water, one tablespoon cog,-' starch or one and one-half tablespoons flour, two tablespoti^J'j butter, one and one-half tablespoons ... From Larkin Housewives' Cook Book, 1915, page 111. | |
| Common Sense in the Household (1871) | Elberberry Catsup |
1 quart of elderberries. " of vinegar. 6 anchovies, soaked and pulled to pieces. Half a teaspoonful mace. A pinch of ginger. 1 tablespoonful whole peppers. From Common Sense in the Household, 1871, page 199. | |
| Recipes for Sea Food (c. 1910s) | Elgg Sauce, No |
1. — Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt and pepper. Do not melt the Add one pint of boiling water, and stir with whip to ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| Larkin Housewives' Cook Book (1915) | Elggless Apple Sauce Ceike |
Cream one-half cup butter or other shortening, add one cup brown sugar. Sift one and one-half cups flour with one teaspoon each of soda, salt, cinnamon, cloves and ... From Larkin Housewives' Cook Book, 1915, page 77. | |
| The Picayune Creole Cook Book (1901) | Endives With Gravy |
Ohtcorée au Jua 4 Heads of Chicorée. 1 Onion. 1 Carrot. 1 Herb Bouquet. ¥% Pound of Bacon. Salt and Pepper to 1 Pint of Veal or Chicken Consommé Clean and pick the ... From The Picayune Creole Cook Book, 1901, page 223. | |
| Mrs. Hale's New Cook Book (1857) | English White Sauce.—Boil |
softly in j>int of well flavored pale veal gravy a few very thin strips of fresh lemon rind, for jusc sufficient time to give their flavor to it; stir in a thickening of ... From Mrs. Hale's New Cook Book, 1857, page 230. | |
| The Epicurean (1894) | Entiers Bouillis, k la Sauce Blanche ou a la Vinaigrette* |
Select artichokes of a medium size; remove the hardest leaves from the base, pare the bottoms well, suppressing all the green part, then cut off the tips of each leaf ... From The Epicurean, 1894, page 834. | |
| Common Sense in the Household (1871) | EoAST Spake-Rib |
first put down to the fire, cover with a greased paper until half done. it then, and dredge with flour. A few minutes later, baste once with butter, and afterward, every ... From Common Sense in the Household, 1871, page 131. | |
| Aunt Babette's Cook Book (1889) | Eoman Sauce |
One-half pint of brandy, quarter of a pound of sugar. Heat until it comes to a boil; then add the well-beaten yelks of six eggs, stir until the spoon is coated, then ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. | |
| The Cook's Own Book (1832) | Eon, Teal, &c |
Set on a saucepan half a pint of veal gravy; add to it dozen leaves of basil, a small onion, and a roll of orange or lemon peel, and let up for a few minutes, and strain ... From The Cook's Own Book, 1832, page 235. | |
| The Picayune Creole Cook Book (1901) | Epaule ou Pottrine de Veau Farcie |
1 Shoulder of Veal. % Pound of Ham. 1 Hard-Botled Egg. 1 Tablespoonful of Butter. 1 Spoon of Flour. (if the shoulder of veal is used, have the butcher remove the bone.) ... From The Picayune Creole Cook Book, 1901, page 96. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Epicurean Sauce |
i tablespoon tarragon vine- }4 teaspoon salt gar grated horse- }4 cup heavy cream radish root 1 teaspoon English mustard Mix add beaten until stiff and Mayonnaise dressing. From Catering for Special Occasions, with Menus and Recipes, 1911, page 50. | |
| Aunt Babette's Cook Book (1889) | Esoaloped Peaches |
Pare a number of peaches and put them whole into a baking tin, together with layers of bread crumbs and sugar, and add, a few cloves. Bake until the top is brown. Serve ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Espagnole Sauce |
Boil one of consomme until reduced put four ounces of butter in a frying-pan and until very brown; then add two of; add the reduced consomme, stir continually until it; one of From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Espagnole Sauce |
Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper, and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. | |
| Buckeye Cookery and Practical Housekeeping (1877) | EstELLE Puppine |
Three eggs well beaten, two and a half tablespoons sugar, two ' of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking-powder, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| The New England Cook Book (1905) | Estes & Lauriat^ Publishers |
Fmit-Syrup Sauce.— One cup fruit-syrup, one-half cup one corn-starch, one Use the syrup from apricots, peaches, cherries, quinces, or any fruit you prefer. The amount of ... From The New England Cook Book, 1905, page 130. | |
| The Cook's Own Book (1832) | Etable Relish |
parslev, win- ' ter savory, sweet marjoram, lemon thyme, of each two ounces; lemon-peel, cut veiy thin, and dried, and sweet basil, an ounce of each. Some add to the ... From The Cook's Own Book, 1832, page 251. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Every-pay Sauce |
To one pint boiling water, add heaping tea-cup sugar, table-spoon butter (see general directions), pinch of salt, and table-spoon corn starch dissolved in cold water; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 215. | |
| The Dixie Cook-Book (1883) | Every-pay Sauce |
To one pint boiling, water, add heaping tea-cup sugar, table-spoon, butter (see General Directions), pinch of salt, and table-spoon corn starch dissolved in cold water; ... From The Dixie Cook-Book, 1883, page 245. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Extelle Woods Wilcox |
Moruer’s Sticep TomaTors. Prepare half an hour before dinner, scald a few ata time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool ... From Buckeye Cookery and Practical Housekeeping, 1877, page 301. | |
| Foods That Will Win the War and How to Cook Them (1918) | Extension of Table Fats |
A. Butter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or ... From Foods That Will Win the War and How to Cook Them, 1918, page 88. | |
| The National Cookery Book (1876) | F'ricasseed Calves’ Feet |
Boil four ca s fee nti tende then remove the long bones and cut the feet in two. Put them into a pan with a small quantity of the water in which they were boiled. Add ... From The National Cookery Book, 1876, page 85. | |
| The Jewish Manual (1846) | Farcie, a French term for |
forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to ... From The Jewish Manual, 1846, page 21. | |
| The Creole Cookery Book (1885) | Fare or Stuffing |
Boil 2 bunches of spinach, chop fine with the white meat of a roast or boiled chicken; add 1 calf’s brain, previously boiled and cleaned; stir the whole well'in a bowl ... From The Creole Cookery Book, 1885, page 83. | |
| The Epicurean (1894) | Faroie Sauce Tomate a TAndalouse |
Remove the bony part of a breast of mutton over the tendons open on the straight edge in such a way as to form a pocket and fill this with some of the following ... From The Epicurean, 1894, page 547. | |
| Housekeeping in Old Virginia (1879) | Fesh Sauce |
1 wineglassful vinegar. 2 wineglassfuls tomato or mushroom catsup. Pepper, salt, and mustard to the taste. Stew till well mixed. From Housekeeping in Old Virginia, 1879, page 210. | |
| The Kansas Home Cook-Book (1874) | Fig Pudding Sauce |
Half cup sugar, half cup butter, two eggs; put in a bowl in a pan of cold water, and stir it the water boils, but do not let the sauce boil. From The Kansas Home Cook-Book, 1874, page 200. | |
| Aunt Babette's Cook Book (1889) | Fig Sauce |
Stew figs slowy for two hours, until soft; sweeten with loaf sugar, about two tablespoonf uls to a pound of fruit; add a glass of port or other wine and a little lemon ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. | |
| The Epicurean (1894) | Fig. ICO |
STRAINER (CHINESE), AND MIXING POT FOR THICKENING (Passoire Ohinois at M6kngeiir pour Liaisons). Fig. 170 represents a sauce strainer commonly called Chinese; they are ... From The Epicurean, 1894, page 249. | |
| The Picayune Creole Cook Book (1901) | Filet de Bocuf Piqué auz Champignons |
1 Filet of Beef. % Can of Mushrooms. Trim and lard the beef according to the directions given in the above recipe, and bake in the same manner —rare. When it has cooked ... From The Picayune Creole Cook Book, 1901, page 87. | |
| The International Cook Book (1906) | Filet Mignons, B^arnaise Sauce |
Rum Jelly (1171) 2147. CROUTE-AU-POT Place a two-pound piece shin of beef and a beef marrow bone in a large saucepan, pour in four quarts water, season with two ... From The International Cook Book, 1906, page 659. | |
| Mrs. Beeton's Book of Household Management (1861) | Filets de Boeuf Piques |
Ingredients. — 2 or 2$ Ib. of fillet of beef, larding bacon, 3 ozs. of butter £ of a pint of either Espagnole or demi-glace sauce, 24 button onions, glaze. Method. — Cut ... From Mrs. Beeton's Book of Household Management, 1861, page 591. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fill in the |
centre of the ring with mushrooms and sweetbread dressed with a French dressing. If the button mushrooms (canned) are used, cut in quarters; if fresh mushrooms are at ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 132. | |
| The Picayune Creole Cook Book (1901) | Financier Sauce |
Bauce @ la Financiére 6 Stoned Olives. 12 Mushrooms. Melt the butter, then remove from the fire and add the flour. Blend with @ wooden spoon till smooth. Moisten with ... From The Picayune Creole Cook Book, 1901, page 167. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fine Herbs Sauce |
One table-spoonful onion, two mushroom, one of chopped parsley, two of butter, pepper, one pint of white sauce, No. Put the chopped ingredients in a sauce-pan and stir ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 232. | |
| The Dixie Cook-Book (1883) | Fing Frence Sauce |
Cream a small cup of sugar, and one (scant) of butter; add beaten yolk, or white if preferred, and a gill of wine; simmer a few moments, grate nutmeg over it when taken ... From The Dixie Cook-Book, 1883, page 244. | |
| The American Frugal Housewife (1829) | Fiour-and-water |
stirred sweetened to your taste with either molasses or sugar, according to your ideas of economy; a great spoonful of rosewater, if you have it; butter half as big as a ... From The American Frugal Housewife, 1829, page 73. | |
| The Appledore Cook Book (1872) | Flain Wine Sauce |
Put into a sauce-pan one cup of sugar and one cu||mf water; grate into this half a nutmeg, and put on the fife to simmer; let it simmer half an hour, ^d then add one ... From The Appledore Cook Book, 1872, page 159. | |
| Mrs. Hale's New Cook Book (1857) | Flalk's Xew Cook Book |
aboTe proportion, should it be needed. parts of milk and of thin cream make an e.xcellent bread sauce: more butter can be used to enrich it is liked. Bread-crumbs and ... From Mrs. Hale's New Cook Book, 1857, page 232. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Flemish Sauce |
Cut a cupful of the red part of a carrot into very small water, and simmer one Put two of flour, a slice of an cut a blade of mace and pepper-corns in a sauce-pan. Stir ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 227. | |
| Aunt Babette's Cook Book (1889) | Fles, Mush, and Milk, Etc |
FEENOH TOAST (ARME RITTEE;. TAKE thin, even slices of stale bread, dip them in milk; have ready in a bowl some beatcu eggs, fry quickly in hot butter. Sprinkle with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 216. | |
| Larkin Housewives' Cook Book (1915) | Fniit Sauce |
To one-pint can of fruit allow one cup whipping cream. the fruit and rub through a sieve, whip the cream and fold into '•[" the pulp; sweeten if necessary. Apricots, ... From Larkin Housewives' Cook Book, 1915, page 112. | |
| The Virginia House-Wife (1824) | fo Make the Stuffing for Forty Mellons |
Wash a pound of white race ginger very clean, pour boiling water on it, and let it stand twenty-four hours; slice it thin, and dry it; one pound of horse radish scraped ... From The Virginia House-Wife, 1824, page 220. | |
| Presbyterian Cook Book (1873) | Foam Sauce |
; three tablespoonsful of cold; set over a teakettle of boiling water; stir all the time, till well cooked. Then put a piece of butter size of an egg in a bowl, and pour ... From Presbyterian Cook Book, 1873, page 85. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Foaming Sauce |
One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, onefourth of a tea-cupful of boiling water. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 283. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Foamy Brandy Sauce |
1 cup brown sugar % cup cream 2 tablespoons brandy Cream butter and add gradually, while beating constantly, sugar; then add brandy (very slowly), yolks of eggs beaten ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 180. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Foamy Sauce |
i cup of powdered sugar gill of boiling water i gill of sherry or a teaspoonful of vanilla Beat the butter to a cream, then add gradually the and beat until white; the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 451. | |
| Rumford Complete Cook Book (1908) | Foamy Sauce |
3 tablespoons apricot, 1 cup boiling water. marmalade or peach 1 tablespoon cornstarch. preserve. 2 tablespoons cold water. Juice of 1 lemon. Sugar if required. Put the ... From Rumford Complete Cook Book, 1908, page 121. | |
| Fifty-Two Sunday Dinners (1913) | Foamy Sauce |
¥ cup butter. 2 tablespoons sherry wine. 1 cup powdered sugar. Whites 2 eggs. Yolk 1 egg. Nutmeg. Process: Cream butter; add sugar gradually, stirring constantly, yolk ... From Fifty-Two Sunday Dinners, 1913, page 145. | |
| Larkin Housewives' Cook Book (1915) | Foamy Sauce |
Beat whites of two eggs, until light. Add one-half cup sugar and beat until stiff. Whip one-half cup thick sweet cream, add to sauce with one teaspoon vanilla or any ... From Larkin Housewives' Cook Book, 1915, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Foamy Sauce I |
)^ cup butter 1 egg 1 cup powdered sugar 2 tablespoons wine Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water. From The Boston Cooking-School Cook Book, 1896, page 476. | |
| The Boston Cooking-School Cook Book (1896) | Foamy Sauce II |
Whites 2 eggs ^ cup hot milk 1 cup powdered sugar 1 teaspoon vanilla Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla. From The Boston Cooking-School Cook Book, 1896, page 476. | |
| Common Sense in the Household (1871) | For a |
Christmas pig, it is worth one's while to take the trouble to prepare this stuffing. If your pig is large, you can cut off his head and split liim down the back before ... From Common Sense in the Household, 1871, page 133. | |
| Housekeeping in Old Virginia (1879) | For Boils |
Slippery elm flour wet with cold water, and put in a soft muslin bag, and applied to the boil till the inflammation subsides, is an admirable remedy. Then apply carbolic ... From Housekeeping in Old Virginia, 1879, page 501. | |
| Foods That Will Win the War and How to Cook Them (1918) | For Dressing |
1 egg + cup vinegar 4+ teaspoon mustard Directions for making dressing: Mix all ingredients. Cook over water until consistency of custard. From Foods That Will Win the War and How to Cook Them, 1918, page 55. | |
| Mary Elizabeth's War Time Recipes (1918) | For Fruit Salads |
Mayonnaise as above is too firm to be nice for certain salads, such as fruits; or dry vegetables, such as potato. Tlie above mayonnaise ' should be thinned with just a ... From Mary Elizabeth's War Time Recipes, 1918, page 106. | |
| Ryzon Baking Book (1916) | For Sauce |
:—Soften marshmallows in a moderate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread tested in or registers 2 1 8° F., ... From Ryzon Baking Book, 1916, page 68. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | For the |
stuffing take a loaf and one-half of baker's bread cut thin, fry the bread in butter or lard and mash it well; season it with salt and pepper according to taste, using a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 20. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Cream Gravy |
Put one and one-half pints of milk on to boil in a double it is stir smoothly of flour and three scant When smooth, stir carefully into the boiling milk, and continue ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 373. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Gravy |
Allow two tablespoon fuls of fat to remain in the pan (pour the remainder in your dripping-pot), add two tablespoonfuls of flour and brown it; add salt and pepper to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Stuffing |
i cup of bread crumbs ^ pound of salt pork i teaspoonful of sweet i teaspoonful of thyme 2 dashes pepper Chop the pork very fine, add all the other ingredients to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 137. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Forcemeat |
Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add the of two and work until smooth. Season highly with salt and paprika, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 146. | |
| The Southern Cookbook (1912) | Forcemeat |
for Pie of Fowls of Any Kind Pound fine cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. | |
| The Virginia House-Wife (1824) | Forcemeat Balls |
Take half a pound of veal, and half a pound of suet cut fine and beat ma marble mortar or wooden bow]; adda few sweet herbs shred fine, a little mace pounded fine, a ... From The Virginia House-Wife, 1824, page 125. | |
| Housekeeping in Old Virginia (1879) | Forcemeat Balls |
One pound of fresh suet, one ounce ready dressed veal, oi chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and ... From Housekeeping in Old Virginia, 1879, page 227. | |
| The Southern Cookbook (1912) | Forcemeat for Patties, Balls or Stuffing |
of bread, chopped fat bacon, (if it has been dressed it is better) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of a knotted marjoram, a little ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. | |
| Mrs. Beeton's Book of Household Management (1861) | Foundation of Standard Sauces |
(a) White. — Bechamel forms the foundation of all t he good white samvs, it is made by the slow process, which extracts the full flavour ot the substances employed. (b) ... From Mrs. Beeton's Book of Household Management, 1861, page 253. | |
| The Epicurean (1894) | Four a la Sauce au Vin Blanc |
On the Spit. — Select a small raw unsmoked ham, remove the aitchbone, saw off the handle joint and suppress the rind and part of the fat, leaving only a layer half an ... From The Epicurean, 1894, page 590. | |
| The Creole Cookery Book (1885) | Fowls in Fillets with Pistachoes |
. Spit your fowls and let them roast; they being done take them off, and cut off the wings, and the white of the breasts; keep a small sauce ready in a stewpan, made ... From The Creole Cookery Book, 1885, page 235. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr — Ris d'Agneau a la Voltaire |
Ingredients. — 8 lambs' sweetbreads, 8 artichoke bottoms, i oz. of butter, i oz. grated Parmesan cheese, 3 yolks of eggs, 2 tablespoonfuls of Bechamel sauce (see ... From Mrs. Beeton's Book of Household Management, 1861, page 650. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Aubergine au Parmesan |
Ingredients. — 3 aubergines, % of a pint of Bechamel sauce (see Sauces, No. 177), i tablespoonful of grated Parmesan, butter, salt and pepper, breadcrumbs. Method. — ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Casserole de Mouton a TAnglaise |
Ingredients. — Xc-ck or loin of mutton, good gravy, suet paste, (see pastes), salt and pepper. Method. — Cut the. meat into small chops or cutlets, remove the bones, and ... From Mrs. Beeton's Book of Household Management, 1861, page 673. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — CEufs Farcis aux Crcvettes |
Ingredients. — 4 hard-boiled eggs, 12 large or 18 small prawns,; (iorgona anchovies, ijozs. of butter, £ of a pint of tomato saua i tablespoonful of Bechamel sauce (see ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — CEufs poches a la Tomate |
Ingredients. — 4 eggs, 4 rounds of buttered toast, the size of the eggs when poached, $ a pint of tomato sauce No. 281, salt and pepper. Method. — When the tomato sauce ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Choufleur au Gratin |
Ingredients. — 2 to 3 small cauliflowers, f of a pint of white sauce (see Sauces, No. 223), 2 tablespoonfuls of grated cheese, preferably Parmesan,i tablespoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Choux a la Sauce Blanche |
Ingredients. — Cabbage, \ a pint of white sauce, or melted butter sauce; and 202 ). To each £ gallon of water allow i heaped taMespoonful of salt, a very small piece of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Concombre a la Poulette |
Ingredients. — 2 medium-sized cucumbers, \ a pint of white sauce (see Sauces), i oz. of butter, the yolks of 2 eggs, £ a teaspoonful of finelychopped shallot, or onion, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Cotelettes d'Agneau a la Constance |
Ingredients. — 8 or 9 lamb cutlets, 3 ozs. of butter, 18 button mushrooms, 4 fowls' livers, 4 cocks' combs, £ of a pint of Bechamel sauce (see Sauces, No. 177), salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Courge bouillie, Sauce Blanche |
Ingredients. — 2 medium-si/- ble marrows, toast, J of a pint • it whit.- s.uice (see Sauo ' 3). Method. — Peel the marrows, quarter them, and remove the seeds. thorn in ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Courge Farcie |
Ingredients. — i medium-sized marrow, 3 tablespoonfuls of finelychopped raw or cooked meat, i tablespoonful of breadcrumbs, i teaspoonful of finely-chopped onion, \ a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Filet de Mouton |
Ingredients.— A la n, veal forcemeat (see " Force- -;ii:.'bl«- brown sauce. Method. This method: ' to a small household v. cold meat is disliked. Cut of! the knuckle ... From Mrs. Beeton's Book of Household Management, 1861, page 665. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Haricots a la Lyonnaise |
Ingredients. — i pint of white haricot beans, 4 medium-sized onions, £ of a pint of good brown gravy No. 164, pepper and salt to taste, a little flour, •£ oz. butter. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Longe de Mouton, farcie Rotie.^ |
Ingredients.- -A loin of mutton,;, tablespoonfuls of breadcrumbs, j tablcspoonfuls of chopped suet, 2 tablespoonfuls of chopped ham or bacon, i teaspoonful of powdered ... From Mrs. Beeton's Book of Household Management, 1861, page 671. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Mauviettes Farcies et Roties |
Ingredients. — 8 or 9 larks, 8 or 9 very small rolls of crisply-fried bacon, 8 or 9 round or oval pieces of buttered toast. For the farce or stuffing: i oz. of warm ... From Mrs. Beeton's Book of Household Management, 1861, page 800. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Mayonnaise de Celeri et Noix |
Ingredients. — 2 or 3 strips of white celery finely shredded, £ a pint of peeled walnuts, 2 tablespoonfuls of stiff mayonnaise sauce No. 201, i tablespoonful of thick ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Nau de Morue, Sauce Piquante |
Ingredients.— 2 Ib. of cod sounds, j of a pint of piquante sauce, No. Method. — Soak and boil the sounds, and cut them into small pieces. Make the sauce as directed, put ... From Mrs. Beeton's Book of Household Management, 1861, page 363. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Oreilles de Cochon, Sauce Tartare |
Ingredients. I'ig's ears pickled. 213), T. saure s»r " Sauces "), butter or trying-lat, salad-oil, finely-chopped shallot and parsley, salt and pepper. Method, lioil ... From Mrs. Beeton's Book of Household Management, 1861, page 717. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Poitrine d'Agneau a la Milanaise |
Ingredients. — A breast of lamb, a mirepoix of vegetables (see " Shoulder of Lamb, Braised "), stock, 6 ozs. of macaroni, i tables.poonful of grated cheese, i or 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 635. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ris d'Agneau a la Bourgeoise |
Ingredients. — 1£ Ib. of lambs' sweetbreads, £ a pint of brown sauce, stock, I oz. of butter, j tahlespoonfuls of cooked peas, j tablesp ->.>ntuls of cooked carrot, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 649. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Rougets Sauce Tartare |
Method. — Prepare and cook the fish as in tl..ng recipe, but without the paper cases, or grill them, and serve with Tartar (see Sauces, No. 2 555.— MUSSELS. (Fr.— ... From Mrs. Beeton's Book of Household Management, 1861, page 411. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sauce Bechamel |
Ingredients. — 14ozs. of flour, 2 ozs. of butter (or of corresponding quantity of white roux), i£ pints of milk (or white stock), I small onion or shallot, i small ... From Mrs. Beeton's Book of Household Management, 1861, page 264. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sauce Bechamel.) |
Ingredients. — 1£ ozs. of flour, 2 ozs. of butter, i£ pints of equal parts of milk and white stock, i small onion or shallot, i boiiquet-garn (parsley, thyme, bay-leaf), ... From Mrs. Beeton's Book of Household Management, 1861, page 265. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sauce Chaud-Froid Blanche.) |
Sauce for masking Chicken, Cutlets, etc.) Ingredients. — £ a pint of Bechamel sauce, £ of a pint of aspic jelly, £ of a pint of cream, 5 or 6 sheets of French gelatine, ... From Mrs. Beeton's Book of Household Management, 1861, page 267. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sauce Piquante.) |
Ingredients. — Ja pint of the liquor in which the meat has been boiled, i tablespoonful of vinegar, i dessertspoonful of Harvey or other similar sauce, i dessertspoonful ... From Mrs. Beeton's Book of Household Management, 1861, page 292. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Saumon, Sauce aux Capres |
Ingredients. — 2 slices of salmon, £ of a Ib. of butter, £ a teaspoonful of chopped parsley, i shallot, salt and pepper, and grated nutmeg to taste. (Caper sauce No. i; ... From Mrs. Beeton's Book of Household Management, 1861, page 427. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Topinambours au Nature! |
Ingredients. — 1£ to 2 Ibs. Jerusalem Artichokes, vinegar, salt, water, white sauce or melted butter sauce (see Sauces). Method. — Wash the artichokes and peel them, put ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Canard aux Petits Pois |
Ingredients. — Remains of cold roast ducks, i pint of brown sauce (see Sauces, No. 233), i pint of shelled peas, i sprig of mint, i lump Method. Parboil the peas with ... From Mrs. Beeton's Book of Household Management, 1861, page 785. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Cotelettes d'Agneau a la Malmaison |
Ingredients. — 9 or 10 cutlets cut 'from the best end of the neck, £ of a pint of demi-glace sauce (see Sauces), 4 or $ small stuffed tomatoes, (see Vegetables), lentil, ... From Mrs. Beeton's Book of Household Management, 1861, page 643. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Cotelettes d'Agneau a la Richelieu |
Ingredients. 9 or 10 lamb cutlets, 2.\ ozs. of butter, 6 or 7 small stuffed tomatoes (see Vegetables), 6 or 7 artichoke bottoms, £ a pint of cooked asparagus-points, i ... From Mrs. Beeton's Book of Household Management, 1861, page 643. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Petits Souffles de Volaille |
Ingredients. — 4 to 5 ozs. of rawc! t of cream, i trultle, s.tli and peppt ii.unel sauce (see Sauo Method. — Scrape the meat finely, pound it in a mortar with the yolks ... From Mrs. Beeton's Book of Household Management, 1861, page 773. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Poitrine d'Agneau a la Turque |
Ingredients. — A breast of lamb J of a Ib. of sausage-meat, £ of a pint of demi-glace sauce or a mild curry sauce (see Sauces). For the mirepoix, or foundation: £ of a ... From Mrs. Beeton's Book of Household Management, 1861, page 635. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Rechauffe de Mouton — Sauce Tomate |
Ingredients. — Slices of cooked mutton, salad-oil or melted fat or butter, salt and pepper, £ a pint of tomato sauce (see " Sauces "), mashed potato. Method. — Brush the ... From Mrs. Beeton's Book of Household Management, 1861, page 663. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Rognons aux Oeufs Brouilles |
Ingredients. — i large or 2 small calf's kidneys, £ a pint of Espagnole sauce (see sauces), £ of a pint of gravy or good stock, i glass of sherry, 2 ozs. of butter, i ... From Mrs. Beeton's Book of Household Management, 1861, page 512. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Sauce Blanche.) |
Meat, Poultry, etc.) Ingredients. — i pint of milk, i tablespoonful of cream (this may be omitted), 2 ozs. of butter, i£ ozs. of flour, i small carrot, i small onion, i ... From Mrs. Beeton's Book of Household Management, 1861, page 279. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Selle de Mouton Rotie |
Ingredients. — Saddle of mutton, salt and pepper, fat for basting, gravy, red-currant jelly. Method. — Remove the skin, pare off any superfluous fat, and take away the ... From Mrs. Beeton's Book of Household Management, 1861, page 688. | |
| The International Cook Book (1906) | Frankfort Pudding, Cherry Sauce |
2261. LETTUCE WITH PEAS Detach leaves from two large heads lettuce, thoroughly wash them in different changes fresh water, then drain on a cloth. Heat one and a half ... From The International Cook Book, 1906, page 695. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Frankforts in Cream Sauce |
Make a cream sauce of one and a half tablespoons each of butter and flour and one cup of milk. Season with pepper and salt. Skin four Frankfort sausages. Cut into pieces ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 200. | |
| Mrs. Lincoln's Boston Cook Book (1884) | French Dressing |
1 saltspoonful salt. 14 teaspoonful onion juice. 46 saltspoonful pepper. 1 tablespoonful vinegar. 8 tablespoonfuls oil. Mix in the order given, adding oil slowly. This ... From Mrs. Lincoln's Boston Cook Book, 1884, page 336. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Dressing |
3 tablespoon fuls of olive oil Put the salt and in a bowl, add gradually the oil, rub and mix until the is thoroughly dissolved; add by degrees the vinegar, stir ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. | |
| The Boston Cooking-School Cook Book (1896) | French Dressing |
% teaspoon salt 2 tablespoons vinegar ^ teaspoon pepper 4 tablespoons olive oil Put ingredients in small cream jar and shake. Some prefer the addition of a few drops ... From The Boston Cooking-School Cook Book, 1896, page 385. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | French Dressing |
One and one-half teaspoons of salt, one-quarter teaspoon of pepper, six table¬ spoons of olive oil, two tablespoons of vinegar, cayenne, onion juice. Rub the bowl with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 272. | |
| Fifty-Two Sunday Dinners (1913) | French Dressing |
Y teaspoon salt. 6 tablespoons olive oil. Y% teaspoon pepper. 2 tablespoons vinegar. Y{ teaspoon paprika. Garlic. Process: Rub the mixing bowl with a bruised clove of ... From Fifty-Two Sunday Dinners, 1913, page 87. | |
| Larkin Housewives' Cook Book (1915) | French Dressing |
Rub a small bowl with garlic or onion, then put in one-half teaspoon Larkin Salt, one-fourth teaspoon each of Larkin White Mustard, and paprika, add six 'Larkin Olive ... From Larkin Housewives' Cook Book, 1915, page 48. | |
| Mary Elizabeth's War Time Recipes (1918) | French Dressing |
1 pint elive eil- - 8 tablespoons vinegar _’. L level. teaspoon salt.. % teaspoon ‘paprika Put all the ingredients into a pint or halfpint Mason jar; add a tablespoonful ... From Mary Elizabeth's War Time Recipes, 1918, page 107. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | French Dressing No |
I teaspoon pepper 6 tablespoons oil Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 201. | |
| Gulf City Cook Book (1878) | French Mustard |
One pound of Coleman's mustard, one half gallon of vinegar, one half-pint bottle of Worcestershire sauce, and one of Mix these, then boil to the consistency of French ... From Gulf City Cook Book, 1878, page 221. | |
| Housekeeping in Old Virginia (1879) | French Sauce |
Cream half a pound butter, and stir in half a pound sugar. Then add the yolk of an Qgg, and a gill of wine. Put it on the fire; stir till it simmers. Grate nutmeg over ... From Housekeeping in Old Virginia, 1879, page 410. | |
| Foods That Will Win the War and How to Cook Them (1918) | French Sauce |
1 cup (erystal) corn syrup 1 tablespoon cream 1 egg Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once. From Foods That Will Win the War and How to Cook Them, 1918, page 104. | |
| Mrs. Hale's New Cook Book (1857) | French Sauce for Puddings .—Beat |
half a pound of butter to a cream, and stir in half a pound of brown sugar; add the yolk of an egg, and one of wine the it all the time it simmers. Grate nutmeg over it ... From Mrs. Hale's New Cook Book, 1857, page 241. | |
| The Southern Cookbook (1912) | French Way |
Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of and and simmer till ready. If too moist, squeeze the gravy from it. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Fricassee Chickens |
The chickens should be jointed, the inwards taken out, and the chickens washed, put them in a stew pan with the skin side down, on each layer and; put in three or four ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 27. | |
| The Picayune Creole Cook Book (1901) | Fricasée de Volaiilc, Sauce Blanche |
1 Chicken. 1 Onion. 2 ‘Tablespoonfuls Flour. 1 Pint Fresh Clean and cut the chicken into joints and clean the gizzard, liver and open the heart. Season well with salt ... From The Picayune Creole Cook Book, 1901, page 127. | |
| The Picayune Creole Cook Book (1901) | Fricasée de Volaille, Sauce Brune |
1 Chicken. 1 Onion. Clean and cut the chicken into pieces at the joints. Season well with salt and black pepper. Chop the onions fine. Put a tablespoonful of lard into ... From The Picayune Creole Cook Book, 1901, page 126. | |
| The Creole Cookery Book (1885) | Fried Cucumbers |
Slice 8 middle sized cucumbers, flour them slightly and fry a light brown in a little lard; pour off the lard and add to the cucumbers 4 tablespoonfuls of hot water, 2 ... From The Creole Cookery Book, 1885, page 106. | |
| Gulf City Cook Book (1878) | Fried Sweet-breads.—no |
Parboil them a few minutes, then drop them in cold water; skin them; roll them in a little fry moderately in lard, seasoned with salt and pepper..Remove them from the ... From Gulf City Cook Book, 1878, page 52. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frogs' Legs |
a la Bechamel skin from legs, season with and melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and slices of buttered toast, with Bechamel Sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frogs' Legs a TAUemande |
Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter Add one cup white stock, and simmer until tender. hot buttered toast, with AUemande Sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrmep Musa |
A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard. Or, dip in beaten eggs salted to taste, then in bread or cracker crumbs, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 34. | |
| Mrs. Hale's New Cook Book (1857) | Fruit for Children .—A |
far more wholesome way than in pies or puddings, is to put apples sliced, or plums, gooseberries, &c., a stone jar; and among them as much Lisbon sugar as necessary. Set ... From Mrs. Hale's New Cook Book, 1857, page 459. | |
| Common Sense in the Household (1871) | Fruit Pudding Sauce. »J« |
J cup butter. 1 dessert sjioonful corn-starch wet in a litlte cold milk. 1 lemon—juice and half the grated peel. 1 glass of Avine. 1 cup boiling water. Cream the butter ... From Common Sense in the Household, 1871, page 422. | |
| The Woman Suffrage Cook Book (1886) | Fruit Sauce |
Boil tne juice oi any acid fruit, adding an equal part of water. To one pint put one tablespoonful sugar and one teaspoonful cornstarch. This makes a clear juice about ... From The Woman Suffrage Cook Book, 1886, page 73. | |
| The White House Cook Book (1887) | Fruit Sauce |
TWO-THIRDS of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water. Boil all together slowly, removing ... From The White House Cook Book, 1887, page 461. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Sauce for Pudding |
vanilla, or 1 tablespoon brandy 4 cup powdered sugar 1 cup mashed cooked fruit Mix thoroughly. Let chill and serve with steamed or baked pudding. From Foods That Will Win the War and How to Cook Them, 1918, page 103. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fruit Sauce No |
^ cup fruit juice 2 tablespoons arrowroot Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until syrupy, and serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 263. | |
| Mrs. Hale's New Cook Book (1857) | Fry a |
light brown. 27 \ Potato Balls.—Make mashed into balls with egg oik, flour them, fry them in dripping, and drain them; oi irown before the fire. Rugoiit of Potatoes.—Fry ... From Mrs. Hale's New Cook Book, 1857, page 258. | |
| The Cook's Own Book (1832) | Fry the |
steaks in a little butler; take them out of the pan, and fry in it a minced onion; return the steaks, with a little boiling water or gravy, some pepper, salt, and a ... From The Cook's Own Book, 1832, page 64. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fry the |
collops in butter two minutes; then lay them into a small stewpan, and cover them with a pint of gravy, add a bit of butter rubbed in flour. From Mrs. Owen's Illinois Cook Book, 1871, page 71. | |
| Chinese-Japanese Cook Book (1914) | Fry to a |
golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they ... From Chinese-Japanese Cook Book, 1914, page 37. | |
| The Epicurean (1894) | Fume Sauce a la Creme au Raifort |
Soak salt mackerel for twelve hours, changing the water several times; cook the fish in an abundance of water into which has been added a dash of vinegar, thyme, bay ... From The Epicurean, 1894, page 462. | |
| Common Sense in the Household (1871) | Fwed Poxe |
Instead of moulding the dough with the hands, cut into slices with a knife. Try out some fat pork in a frying-pan, and fry the slices in the gravy thus obtained to a ... From Common Sense in the Household, 1871, page 301. | |
| Housekeeping in Old Virginia (1879) | Gaper Sauce. ~ |
To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt ... From Housekeeping in Old Virginia, 1879, page 310. | |
| The Cook's Own Book (1832) | Garlic Gravy |
Slice a pound and a h.ilf nf veal, or U (('; it with j)op- |>er and put it into a stewpan, with two carrots split, and four dines of Bailie sliced, a quarter sliced ham, ... From The Cook's Own Book, 1832, page 130. | |
| Aunt Babette's Cook Book (1889) | Garlic, or Knoblauch Sauce |
Heat a spoonful of fat or goose oil in a spider; cut up one or two cloves of garlic very fine and let it brown in the heated fat; add a spoonful of flour and soup stock, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. | |
| The Italian Cook Book (1919) | Genovese Sauce |
(Salsa genovese) Chop fine a sprig of parsley and half a clove of Then mix with some capers soaked in vinegar, one anchovy, one hard yolk of egg, three pitless olives, a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 50. | |
| The Boston Cooking-School Cook Book (1896) | German Dressing |
% cup thick cream >^ teaspoon salt 3 tablespoons vinegar Few grains pepper Beat cream until stiff, usin^jr Dover Egg-beater. Add salt, pepper, and vinegar very slowly, ... From The Boston Cooking-School Cook Book, 1896, page 387. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | German Sauce |
One cupful of sugar, half a cupful of water, three one table-spoonful of butter, three of brandy, or a teaspoonful of any extract you like. Put the water in a sauce-pan ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 283. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | German Sauce |
Mix the yolks of four eggs with oneeighth of a pound of sugar, add the grated rind of half a lemon. Stir over the fire until the mixture coats the spoon. Serve hot. The ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 176. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | German Sauce, No |
The yolks of five and whites of three eggs, one cupful of powdered sugar, one pint of cream, and any flavor you choose. Beat together the yolks of the eggs and the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 283. | |
| Fifty-Two Sunday Dinners (1913) | Giblet Sauce |
Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the ... From Fifty-Two Sunday Dinners, 1913, page 158. | |
| Dainty Desserts for Dainty People (c. 1910s) | Ginger Crystals |
1 envelope Knox Gelatine. 1 cup boiling vater. § cupcrystallizedginger.cutinsmall pieces. 2 cups granulated sugar. Soak gelatine in cold water ten minutes. Put sugar and ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| Mary Elizabeth's War Time Recipes (1918) | Ginger Sauce |
¥Y% cup honey ¥Y4 cup molasses 1 teaspoon butter 2 tablespoons water 2 tablespoons vinegar YQ teaspoon ginger Boil for five minutes and serve hot. From Mary Elizabeth's War Time Recipes, 1918, page 180. | |
| Mrs. Beeton's Book of Household Management (1861) | Glossary of Culinary Tkrms |
Fanchonnettes (Fr.). Small custard tartlets masked with meringue. Farce (Fr.). Forcemeat or stuffing, from the Latin word farsum, to fill, to stuff. From this is derived ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | Glycerine Hair-tonic |
Glycerine, bay rum, each one ounce; tincture cantharides half an ounce; rose-water, four ounces; aqua ammonia, one fourth ounce. Mix. This tonic will stop the hair from ... From Gulf City Cook Book, 1878, page 270. | |
| Fifty-Two Sunday Dinners (1913) | Golden Sauce |
1 egg. 1 cup powdered sugar. 8 tablespoons Sherry wine. Process: Beat yolks until thick and light, add one-half the sugar gradually, beating constantly: beat whites ... From Fifty-Two Sunday Dinners, 1913, page 106. | |
| The Corn Cook Book (1918) | Golden Sauce |
2 whole % teaspoon vanilla 1 egg yolk sherry 1 cup Beat eggs very light; add sugar gradually; add flavoring and From The Corn Cook Book, 1918, page 42. | |
| Presbyterian Cook Book (1873) | Good Apple Sauce |
Peel, quarter and core as many apples as you desire; put in a 'vessel enough to stew them. While they are cooking have a vessel on the fire with one half pint of water; ... From Presbyterian Cook Book, 1873, page 146. | |
| The Kansas Home Cook-Book (1874) | Gooseberry Catsup |
berries, nine pounds one pint vinegar, one tablespoon each of cinnamon, cloves and allspice; boil all together, Seal up in glass jars. From The Kansas Home Cook-Book, 1874, page 115. | |
| Buckeye Cookery and Practical Housekeeping (1877) | GoosEBERRY CaTsUP |
Nine pounds gooseberries, five pounds sugar, one quart vinegar, three table-spoons cinnamon, one and a half each allspice and cloves. The gooseberries should be nearly ... From Buckeye Cookery and Practical Housekeeping, 1877, page 112. | |
| The White House Cook Book (1887) | Gooseberry Catsup |
TEN pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonf uls each of ground black pepper, allspice and cinnamon. ... From The White House Cook Book, 1887, page 200. | |
| Mrs. Hale's New Cook Book (1857) | Gooseberry Sauce.—Cut |
the stalks and tops from half to a pint of ouite young gooseberries, wash them well, just cover them with cold water and boil them very gently indeed until they are ... From Mrs. Hale's New Cook Book, 1857, page 239. | |
| The Dixie Cook-Book (1883) | GooskBeRRY CaTsuP |
Nine pounds gooseberries, five pounds sugar, one quart vinegar, three table-spuons cinnamon, one and a hulf each allspice and cloves. The gooseberries should be nearly ... From The Dixie Cook-Book, 1883, page 133. | |
| The Cook's Own Book (1832) | Gourds Stewed |
off all the skin of six or eight gourds, put them into a stewpan, widi water, saU, lemon-juice, or fat bacon, and let them stew gently tender, and serve up with a rich ... From The Cook's Own Book, 1832, page 134. | |
| The National Cookery Book (1876) | GOVERNOR Hancocrk’s Favorites Pupprna |
‘of baker’s bread, in a pint of a table spoonti f sugar, a piece of butter melted, beaten eggs. Cut up as many fresh leaves of tansy as will cover the palm of the hand, ... From The National Cookery Book, 1876, page 217. | |
| The Woman Suffrage Cook Book (1886) | Graham Puddings |
Two cups graham flour, one cup sweet milk, one cup molasses, one cup raisins (with a few slices of citron), one teaspoonful each of salt, soda and cinnamon, half ... From The Woman Suffrage Cook Book, 1886, page 74. | |
| Fifty-Two Sunday Dinners (1913) | Grandma's Bread Stuffing |
Remove the crust from two small baker’s loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and onehalf teaspoons salt, one-half teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 158. | |
| The White House Cook Book (1887) | Grandmother's Sauce |
CREAM together a cupful of sifted sugar and half a cupful of butter, add a teaspooiiful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, ... From The White House Cook Book, 1887, page 458. | |
| The Kansas Home Cook-Book (1874) | Grape Catsup |
Mrs. G. T. A Grapes, boiled and cullendered, five pounds; sugar, two and a half pounds; vinegar, one pint; cinnamon, allspice and pepper one one Boil until it attains proper thickness. From The Kansas Home Cook-Book, 1874, page 114. | |
| The Cook's Own Book (1832) | Gravies, Directions Respect |
ING. The skirts of beef and the kidney, will make quite as good gravy as any other it' prepared The kidney <>f an ox, or the milt, makes gravy, cut all to prether meat; ... From The Cook's Own Book, 1832, page 135. | |
| Boston School Kitchen Text-Book (1887) | Gravies. — Sauces. — Thickening |
Gravy is the cooked juice of meat, or a mixture of it with water, thickened with flour. The term " sauces " is often supposed to include only certain preparations of ... From Boston School Kitchen Text-Book, 1887, page 109. | |
| The Virginia House-Wife (1824) | Gravy |
L ‘Take a rasher or two of bacon and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it; then add some sliced onions, ... From The Virginia House-Wife, 1824, page 125. | |
| The American Frugal Housewife (1829) | Gravy |
JSIost people put a half a pint of flour and water mto theiitin-kitchen, when they set meat down to roast. does very well; but gravy is flavored, and looks darker, to ... From The American Frugal Housewife, 1829, page 60. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gravy |
i tablespoonful of mushroom catsup i tablespoonful of tomato catsup i tablespoonful of Worcestershire sauce Put the in a frying-pan and let it brown; add the flour, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 107. | |
| Manual for Army Cooks (1896) | Gravy |
Place the required quantity of stock in a stew pan, bring the contents to a boil, make the thickening by mixing four ounces of flour for each gallon of gravy required ... From Manual for Army Cooks, 1896, page 99. | |
| Chinese-Japanese Cook Book (1914) | Gravy |
Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it slowly into ... From Chinese-Japanese Cook Book, 1914, page 29. | |
| The Cook's Own Book (1832) | Gravy Drawn |
Put a few pound, of gravy-beef and a liltle pepper, into ajar with a cover to til closely; set the jar into a pot of cold water, and wheu it Ixiils, add;ir il wastes ... From The Cook's Own Book, 1832, page 137. | |
| Mrs. Hale's New Cook Book (1857) | Gravy for |
and joints of roast Iamb, is made as directed elsewhere. ZojH, Neck, and Breast of Lamb,—A loin of lamb will l>e in about an hour and a quarter; a neck in an hour; and a ... From Mrs. Hale's New Cook Book, 1857, page 164. | |
| Manual for Army Cooks (1896) | Gravy for Baked Meats |
Having removed the joint, put the pan on the fire, remove the floating grease and save it as dripping; pour into the pan from a half pint to a pint or more of boiling ... From Manual for Army Cooks, 1896, page 99. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Gravy for Fowls |
Take half a pound of lean beef—slice and score it—and a piece of butter the size of a nutmeg; sprinkle with flour, add a small onion; then put it all into a stew-pan. it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 173. | |
| Housekeeping in Old Virginia (1879) | Gravy for Koast Beep |
When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the ... From Housekeeping in Old Virginia, 1879, page 160. | |
| The Cook's Own Book (1832) | Gravy, Clear |
Cut half a pound of ham slices, and lay them at the bottom of a large stewpan or stockpot, with two or three pounds of lean l>ccf, and as much veal; break the bones, and ... From The Cook's Own Book, 1832, page 250. | |
| Mrs. Hale's New Cook Book (1857) | Gravy.—Trim |
the fat j entirely from some cutlets taken from the loin; just dip them ? water, dredge moderately plentifully on both sides with; rinse a thick iron sauce J pan with ... From Mrs. Hale's New Cook Book, 1857, page 157. | |
| Recipes for Sea Food (c. 1910s) | Grease a |
baking alternate layers of sauce, seasoning with pepper, chopped parsley, and lemon juice or a few drops of vinegar. Mix together one cup dry and butter; spread over top ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Green Apple |
PIE. We will give two methods, ourselves preferring the first, though the second is unexceptionable: 1. Pare and core tart apples (sweet apples never make good sauce or; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 295. | |
| The Italian Cook Book (1919) | Green Sauce |
(Salsa verde) Chop all together some capers that have been in vinegar, one anchovy, a small slice of onion and just a taste of Crush the resulting hash with the blade of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 47. | |
| Mrs. Hale's New Cook Book (1857) | Hai.e’s |
.new cook BOOK, <r28 to, as ft commonly happens that the hick part of the thigh is underdone, as as the shoulders. ITie blood stagnated round the neck and shoulders is ... From Mrs. Hale's New Cook Book, 1857, page 216. | |
| The Picayune Creole Cook Book (1901) | Half-Glaze |
Demi-Glacée 11-2 Glasses of Mushroom Liquor, 1 Herb Bouquet. 1 Teaspoonful of To one pint of Sauce Espagnole (see recipe) add a glass of mushroom liquor, an herb bouquet ... From The Picayune Creole Cook Book, 1901, page 165. | |
| Gulf City Cook Book (1878) | Hard Sauce |
Stir to a cream one cup of butter and two of sugar wine-glass of wine or brandy, one tea-spoonful of essence of From Gulf City Cook Book, 1878, page 186. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hard Sauce |
i cup of powdered sugar i teaspoonful of vanilla or a tablespoonful of brandy to a cream, add gradually the until very light; add the whites, one at a time, and beat all ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 452. | |
| The Boston Cooking-School Cook Book (1896) | Hard Sauce |
y^ cup butter y^ teaspoon lemon extract 1 cup powdered sugar % teaspoon vanilla Cream the butter, add sugar gradually, and flavoring. From The Boston Cooking-School Cook Book, 1896, page 477. | |
| Rumford Complete Cook Book (1908) | Hard Sauce |
2 tablespoons boiling water. 1 cup powdered sugar. Flavoring to taste. Beat the butter in a bowl till creamy, then add half of the sugar and water; beat well, and add ... From Rumford Complete Cook Book, 1908, page 122. | |
| Fifty-Two Sunday Dinners (1913) | Hard Sauce |
¥ cup butter. 1 cup powdered sugar. Sherry wine, brandy or vanilla. Nutmeg. Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth ... From Fifty-Two Sunday Dinners, 1913, page 165. | |
| Larkin Housewives' Cook Book (1915) | Hard Sauce |
"^0r~Tfci. One-half cup butter, one cup powdered sugar, one-half teaspoon Sv? ^^lemon and vanilla extract mixed, or a little nutmeg. i^v'*-"'^ butter, add sugar and ... From Larkin Housewives' Cook Book, 1915, page 112. | |
| Aunt Sammy's Radio Recipes (1927) | Hard Sauce |
I Yi teaspoon vanilla. ^ cup powdered sugar. I Y% teaspoon grated nutmeg. Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard ... From Aunt Sammy's Radio Recipes, 1927, page 65. | |
| Aunt Babette's Cook Book (1889) | Hard Sauce for Puddings |
Take one cup of sugar, one-half cup of butter (wash the butter in cold water to extract the salt, it will also cream easier), and stir to a cream. Flavor with grated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hard Sauce No |
1 tablespoon brandy i cup beaten cream. Cream butter; add sugar and cream alternately, flavoring, and serve very cold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hard Sauce Wo |
wine, brandy, or vanilla 1 teaspoon hot water; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. | |
| Common Sense in the Household (1871) | Hard Sauce. ^ |
Stir to a cream 1 cup of butter. 3 cups of powdered sugar. When light, beat in f teacup of wine. Juice of a lemon. 2 teaspoonfuls nutmeg. Beat long and hard until ... From Common Sense in the Household, 1871, page 419. | |
| Mrs. Beeton's Book of Household Management (1861) | Harengs au Gratin |
Ingredients. — 8 fresh soft roes, 3 tables poontuls of thick brown sauce (see Sauces, No. 233), i tablespoonful of lemon-juice, a few drops of anchovy essence, i| ozs. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Hatr-Hour Puppine |
Beat four table-spoons butter to a cream with half a pint powdered sugar; add the yolks of three eggs, beating them in thoroughly, then a rounded half pint of corn meal, ... From The Dixie Cook-Book, 1883, page 236. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hatr-nour Puppia |
Beat. four tablespoons butter to a cream with half a pint powdered sugar; add the yolks of three eggs, beating them in thor oughly, then a rounded half pint of corn ... From Buckeye Cookery and Practical Housekeeping, 1877, page 205. | |
| Larkin Housewives' Cook Book (1915) | Have a |
layer of cracker-meal on top. Pour over any gravy you have, if not sufficient, use a little milk or water. Bake forty-five This is delicious and makes a good hearty meal. From Larkin Housewives' Cook Book, 1915, page 31. | |
| The Appledore Cook Book (1872) | Have the |
oven moderately hot. The chine to be cooked in the same way, allowing one hour longer for a piece weighing the same as a sparerib. Make the^gravy as directed for roast ... From The Appledore Cook Book, 1872, page 47. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Heart with Veau Stuffing |
Soak and clean as in the preceding recipes. Make a filling as follows: One pound of uncooked veal, chopped fine, a quarter-pound of salt pork, or a quarterpound of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 119. | |
| Mrs. Owen's Illinois Cook Book (1871) | Heat the |
scald the meal; if the milk is sour; mix it all and omit the Boiled sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 292. | |
| The Cook's Own Book (1832) | Heat, and |
serve in a sauce-tureen. (2) and core three good->iwd well-tinned pint saucepan, with two of the saucepan close, and set it on a trivet over a fire a couple of hours ... From The Cook's Own Book, 1832, page 228. | |
| Recipes for Sea Food (c. 1910s) | Herb Sauce. — Place |
two chopped in a saucepan with a little butter, salt, white pepper, grated nutmeg, and a glass of white wine. Boil until it is reduced one-half. Add half a pint of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. | |
| The Epicurean (1894) | Herbes Cuites |
Pare some mutton fillets, remove.all sinews and fat, then cut them up into slices; pare them round: fry in butter, season, drain off the butter and add some cooked fine ... From The Epicurean, 1894, page 553. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Herd Sauce |
XY cup butter. 4g teaspoonful lemon or vanilla, 4¢ cup powdered sugar. or a little nutmeg. Rub the butter to a cream in a warm bowl; add the sugar gradually, then the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 354. | |
| The Cook's Own Book (1832) | Hind-Quarter, Of |
take from an hour and three-quarters to two and it. The li-<r and the of lamb, be roasted together; the former being lean, the latter fat, and the gravy is better ... From The Cook's Own Book, 1832, page 152. | |
| Mrs. Hale's New Cook Book (1857) | Hixjb’s Nx)^ook Book |
* little s^lt, and if too thin, a dust of browned flout, and boil it up. To the gravy of veal, a little butter may be added. Pickles or grated horse-radish should always ... From Mrs. Hale's New Cook Book, 1857, page 114. | |
| Housekeeping in Old Virginia (1879) | Hokseradish Sauce |
Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one ... From Housekeeping in Old Virginia, 1879, page 309. | |
| Aunt Sammy's Radio Recipes (1927) | Hollanda Ise Sauce |
1 tablespoon lemon juice. A little cavenne. 2 egg yolks. J4 teaspoon salt. Divide the butter into 3 portions and put 1 piece with the egg yolks and lemon in the upper ... From Aunt Sammy's Radio Recipes, 1927, page 65. | |
| The Picayune Creole Cook Book (1901) | Hollandaise or Drawn Butter Sauce |
at — Croakers are fried and served with garnish of parsley or lemon.. Patassas, Sacalait and other small fish are served in the same manner as Croakers. Soft-shell ... From The Picayune Creole Cook Book, 1901, page 51. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hollandaise Sauce |
tea-cupful the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a boiling water, half a of Beat the butter to ‘ a cream yolks, one by one, the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 230. | |
| The White House Cook Book (1887) | Hollandaise Sauce |
HALF a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat ... From The White House Cook Book, 1887, page 183. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Hollandaise Sauce |
Beat half a cup of butter to a cream yolks of four eggs, one at a time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 56. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hollandaise Sauce |
I teaspoonful salt Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. constantly until mixture thickens, keeping ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hollandaise Sauce |
Cream half a cup of butter and add the yolks of two eggs one at a time, beat¬ ing it thoroughly, then one-third of a cup of boiling water. Cook over a double boiler till ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 242. | |
| Recipes for Sea Food (c. 1910s) | Hollandaise Sauce |
: Put one-half tablespoonful vinegar and the yolks of two eggs in a saucepan; set in a larger pan of boiling Stir quickly with a wire spoon, adding gradually ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. | |
| The Boston Cooking-School Cook Book (1896) | Hollandaise Sauce I |
% cup butter }4^ teaspoon salt Yolks 2 eggs Few grains cayenne 1 tablespoon lemon juice y^ cup boiling water Put butter in a bowl, cover with cold water, and wash, using ... From The Boston Cooking-School Cook Book, 1896, page 332. | |
| The Boston Cooking-School Cook Book (1896) | Hollandaise Sauce II |
% cup butter Yolks 2 eggs y^ tablespoon vinegar or y^ teaspoon salt 1 tablespoon lemon juice Few grains cayenne. Wash butter, divide in three pieces; put one piece in a ... From The Boston Cooking-School Cook Book, 1896, page 332. | |
| Aunt Babette's Cook Book (1889) | Hollandaise, or Dutch Sauce |
Heat flour and butter, or fat, in a spider; add soup or fish stock, a little salt, lemon juice or vinegar and a little sugar; boil about five miniites; thicken with the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. | |
| The Dixie Cook-Book (1883) | Holulandaise Sauce |
Beat half a tea-cup butter in a bowl to a cream, add yolks of two eggs, one by one, then juice of half a lemon, a pinch of cayenne pepper, half a teaspoon salt; place ... From The Dixie Cook-Book, 1883, page 138. | |
| Mary Elizabeth's War Time Recipes (1918) | Home-made Relish |
Y cabbage 6 green peppers 8 cucumbers 5 beets 2 small onions 1 cup vinegar 2 tablespoons maple sugar 2 tablespoons salt 1 teaspoon paprika Chop all the vegetables ... From Mary Elizabeth's War Time Recipes, 1918, page 201. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Butter Sauce |
Y% cup butter 1 cup strained honey Cream the butter well, then add the honey slowly, beating until all is fluffy and soft. Strained honey sometimes becomes crystallized, ... From Mary Elizabeth's War Time Recipes, 1918, page 180. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Honeycomb Timbale |
Boil, in salted water, large-sized macaroni. When cold, cut it into pieces one-quarter of an inch long, making rings. Butter a plain, dome-shaped quart mold and cover it ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 90. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Horiawp Sauce |
Put into a sauce-pan a tea-spoon flour’, two ounces butter, two table-spoons each of vinegar and water, the beaten yolks of two eggs, and ealt to taste; put over the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 114. | |
| Gulf City Cook Book (1878) | Horse-radish Sauce |
Mix together one dessert-spoonful of mustard, two spoonfuls of vinegar, and three table-spoonfuls of cream; season with salt and grated horse-radish to suit the taste. From Gulf City Cook Book, 1878, page 92. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Horse-radish Sauce |
\ cup freshly grated horse1 cup White Sauce radish J cup soft bread crumbs Mix horse-radish, bread crumbs, salt, paprika and White When hot, add lemon juice and vinegar. From Lowney's Cook Book, Illustrated in Colors, 1907, page 150. | |
| Common Sense in the Household (1871) | Horse-radish Vinegar |
6 tablespoonfuls scraped or grated horse-radish. 1 tablespoonful white sugar. 1 quart vinegar. the vinegar; pour boiling hot horseradish. Steep a week, strain and ... From Common Sense in the Household, 1871, page 200. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Horse-Rapiso Sauce |
One dessert-spoon olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoons grated horse-radish, one of vinegar, one tea-spoon sugar, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| Housekeeping in Old Virginia (1879) | Horsekadish Sauce |
Grate one teacupful horseradish. 1 tablespoonful ground mustard. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric. — Mrs. J. ... From Housekeeping in Old Virginia, 1879, page 210. | |
| Aunt Sammy's Radio Recipes (1927) | Horseptadish Sauce |
cup thick cream. Yi teaspoon salt. 1 teaspoon sugar. 3 or 4 tablespoons fresh grated horseradish. Beat the cream about 2 minutes. Add the salt and sugar. in the ... From Aunt Sammy's Radio Recipes, 1927, page 66. | |
| Rumford Complete Cook Book (1908) | Horseradish Dressing |
1 cup heavy cream. 2 tablespoons lemon juice. 1 tablespoon grated or Salt ana paprica. evaporated horseradish. Beat the cream till quite thick and then add the ... From Rumford Complete Cook Book, 1908, page 99. | |
| Housekeeping in Old Virginia (1879) | Horseradish Sauce |
Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made. From Housekeeping in Old Virginia, 1879, page 309. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Horseradish Sauce |
4 tablesp. grated horseradish. 1 teaspoonful salt. 4 tablesp. powdered cracker. 4¢ saltspoonful pepper. 4g cup cream. 1 teaspoonful made mustard. | 1 teaspoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 221. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Horseradish Sauce |
Cream one fourth of a cup of butter till very light; add two tablespoonfuls of grated horseradish, one tablespoonful of very thick cream, and half a teaspoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 221. | |
| Aunt Babette's Cook Book (1889) | Horseradish Sauce |
To be used with soup meat. Grate a stick of horseradish (do this over a hot stove or in the open air); take some soup stock, a spoonful of fat, half a cup of vinegar, a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. | |
| The Picayune Creole Cook Book (1901) | Horseradish Sauce |
Sauce: au Ratfort 1 Cup of Cream. Grated Horseradish. 1-2 Pint of Consommé or Broth. Grate the horseradish in sufficient quantity for use, and place it in a ‘saucepan ... From The Picayune Creole Cook Book, 1901, page 166. | |
| Rumford Complete Cook Book (1908) | Horseradish Sauce |
Salt, pepper and lemon juice. 2 level tablespoons grated \yi cups milk or fish stock, horseradish, or part of each. the and in a smooth, add the liquid, a little at a ... From Rumford Complete Cook Book, 1908, page 69. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Horseradish Sauce |
Mix one tablespoon tarragon vinegar, two tablespoons grated horseradish root, one English mustard, one-half teaspoon salt, and a few add cup heavy stiff, and From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. | |
| The Boston Cooking-School Cook Book (1896) | Horseradish Sauce I |
3 tablespoons grated horse- % teaspoon salt radish root Few grains cayenne 1 tablespoon vinegar 4 tablespoons heavy cream Mix first four ingredients, and add cream beaten stiff. From The Boston Cooking-School Cook Book, 1896, page 333. | |
| The Boston Cooking-School Cook Book (1896) | Horsexadish Sauce II |
3 tablespoons cracker crumbs 3 tablespoons butter % cup grated horseradish root % teaspoon salt \}4. c"Ps milk % teaspoon pepper Cook first three ingredients twenty ... From The Boston Cooking-School Cook Book, 1896, page 333. | |
| Mary Elizabeth's War Time Recipes (1918) | Hot Chocolate Fudge Sauce |
(For ice-cream) ¥Y cup crushed maple sugar ¥Y% cup Karo syrup 2 tablespoons melted bitter chocolate, or lump the size of two English walnuts 2 tablespoons water 1 level ... From Mary Elizabeth's War Time Recipes, 1918, page 166. | |
| Fifty-Two Sunday Dinners (1913) | Hot Chocolate Sauce |
Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon butter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add ... From Fifty-Two Sunday Dinners, 1913, page 22. | |
| Fifty-Two Sunday Dinners (1913) | Hot Horseradish Sauce |
Y{ cup freshly grated horseradish. 14 teaspoon salt. Y{ cup fine cracker crumbs. Y% teaspoon pepper. 1)4 cups milk. 1 tablespoon vinegar. 8 tablespoons butter. 2 ... From Fifty-Two Sunday Dinners, 1913, page 55. | |
| Mary Elizabeth's War Time Recipes (1918) | Hot Maple Scotch Sauce |
(For ice-cream) YQ cup crushed maple sugar ¥Y, cup Karo syrup 2. tablespoons sweet cream or water 2 level teaspoons cornstarch dissolved in the cream Use a cooking ... From Mary Elizabeth's War Time Recipes, 1918, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Hot Mayonnaise |
Yc^ks 2 eggs M c^P ^^^ water 2 tablespoons olive oil Salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley Add oil slowly to egg yolks, then ... From The Boston Cooking-School Cook Book, 1896, page 336. | |
| Simple Italian Cookery (1912) | Hot Piquante Sauce |
Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, of and onehalf bay-leaf. Pour over these ... From Simple Italian Cookery, 1912, page 41. | |
| The Boston Cooking-School Cook Book (1896) | Hot Sauce Tartare |
% tablespoon each, finely chopped % cup White Sauce I Capers 3^^ cup Mayonnaise Pickles 3^ shallot, finely chopped Olives %, teaspoon vinegar Parsley To white sauce add ... From The Boston Cooking-School Cook Book, 1896, page 335. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | HoUandaise Sauce |
Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 247. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Make Mayonnaise in Quantity |
If four quarts or more of dressing be required, make the full amount at one time; cut down the number of yolks to one for eacli pint of oil, but keep the usual ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 51. | |
| Buckeye Cookery and Practical Housekeeping (1877) | How to Make Nice Gravy |
is a problem many housekeepers never solve. Remember that grease is not gravy, neither is raw flour. Almost any kind of meat-liquor or soup stock, from'which all fat has ... From Buckeye Cookery and Practical Housekeeping, 1877, page 330. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Puddmos |
ding, and should be steamed in a two-quart basin two hours; any sauce is good, but I prefer sweetened cream. 2. One pint of sweet milk scalding hot, a large pinch of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 351. | |
| Recipes for Sea Food (c. 1910s) | How to Make Sauce. — Melt |
a tablespoonful of butter in saucepan and add a the gravy from the pan in which the fish has been cooked. Add a full cup of it to the butter and Let it come to a boil, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. | |
| The Epicurean (1894) | I'Amerioaine— Mayonnaise de Poulet |
Cook a four-pound chicken in some stock (No. 194a); the time. illowed for this varies considerably, according to the age of the chicken, but the usual length of time is ... From The Epicurean, 1894, page 820. | |
| The Epicurean (1894) | I'Estragon ou a la Sauce a I'Estragon |
Draw a young pound and a half chicken, cut off the legs at the first joint, cut a.slit in the chicken near the pope's nose and pass the stump bone through the slit; ... From The Epicurean, 1894, page 601. | |
| The Cook's Own Book (1832) | I'kas |
a quart of gravy with the scrag end; it; cut the of nearly an equal size; put it a stewpan the giavy, ounce of butter, and a quart of green Cover the pan closely, and ... From The Cook's Own Book, 1832, page 276. | |
| The Kansas Home Cook-Book (1874) | I. Young |
One cup of molasses, one of chopped suet, one of raisins, one of sour milk, one teaspoon of soda, one of cinnamon, or any spice a stiff batter, grease a tin mould, and ... From The Kansas Home Cook-Book, 1874, page 197. | |
| The Cook's Own Book (1832) | I.l.l.f, Cold Rump Steaks to |
\V A!;\l. in a gtewpan, union cut in quarters, six, the same of black |>epper, cover jj with Uiiling water, let lliein stew me hour, thicken tinliquor with Ilour aa.l ... From The Cook's Own Book, 1832, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Iced Madeira Sauce |
^ cup orange juice }^ cup sugar 2 tablespoons lemon juice 1 cup boiling water }4 cup Madeira wine Whites 2 eggs Freeze fruit juice and wine; boil sugar and water, pour ... From The Boston Cooking-School Cook Book, 1896, page 528. | |
| The Woman Suffrage Cook Book (1886) | Ie Folly |
Pare, core and bake four apples, add one cup sugar and the white of one egg and beat all together half an hour. Sauce.—-One pint milk, one egg with the yolk of the one ... From The Woman Suffrage Cook Book, 1886, page 70. | |
| Aunt Sammy's Radio Recipes (1927) | If the |
sauce separates add 1 or 2 tablespoons of water, milk, or cream, place the sauce over hot water for a few seconds, and beat it It will become smooth again. (61) From Aunt Sammy's Radio Recipes, 1927, page 65. | |
| The International Cook Book (1906) | Ii. Devilled Butter |
Half an ounce good butter, two saltspoons ground English mustard, one teaspoon good white wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a ... From The International Cook Book, 1906, page 24. | |
| The Cook's Own Book (1832) | Im.-ic |
is taken oil", the meat basted with butter, ami lightly dredged with flour, till it froths anil becomes of a line lijiht It i> signed with its own gravy in the dish, if ... From The Cook's Own Book, 1832, page 129. | |
| Common Sense in the Household (1871) | Imitation "Worcestersihee Sauce |
3 teaspoonfuls cayenne pejjper. 2 tablespoonfuls walnut or tomato catsup (strained through muslin). 3 shallots minced fine. 3 anchovies chopped into bits. 1 quart of ... From Common Sense in the Household, 1871, page 195. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Imitation of Worcestershire Sauce |
Add to one quart of vinegar three-quarters of an ounce of cayenne, three cloves of garlrc chopped fine, five anchovies mashed, twelve whole cloves bruised, and two ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 549. | |
| The Woman Suffrage Cook Book (1886) | Important Rules |
ist. Avoid the use of coffee, opium or tobacco. Also avoid the use of hot bread, pancakes, dumplings, salt meat, pork, ham, sausage, fried eggs, pickles, gravy and rich ... From The Woman Suffrage Cook Book, 1886, page 126. | |
| Dainty Desserts for Dainty People (c. 1910s) | In Aspic |
Remove skin from a boiled corned tongue, skewer into shape, and cool; cover with brown Chaudfroid sauce. When sauce has stiffened, cover with liquid aspic, and when ... From Dainty Desserts for Dainty People, c. 1910s, page 38. | |
| Mrs. Hale's New Cook Book (1857) | In White Sauce .—Take |
off the whole of t cauliflower, and half boil it; then cut it into handsome pieces and lay them in a stew-pan with a little broth, a bit of mace, a little salt, and a ... From Mrs. Hale's New Cook Book, 1857, page 273. | |
| The Dixie Cook-Book (1883) | Instructions to Waiters |
L. In the “demi-Russe” dinner here given, the;joints or dishes are to be carved before placing before the person serving them.. 2. The person serving fills plates ... From The Dixie Cook-Book, 1883, page 484. | |
| Bohemian-American Cook Book (1915) | Interlard with |
strips •of bacon, dust with Place in the baking pan two one one one para of and the in Dot of the top, add two of hot and in the add a cup of to a of butter with a ... From Bohemian-American Cook Book, 1915, page 73. | |
| The International Cook Book (1906) | Ioo the International Cook Book |
with half ounce butter, three saltspoons salt and two saltspoons white pepper, adding two gills tomato sauce (No. i6),one medium truffle cut into fine julienne strips, ... From The International Cook Book, 1906, page 118. | |
| The Epicurean (1894) | Iss the Epicurean |
quenelle sieve (Fig. 142). Incorporate into it eight egg-yolks one by one, also half a pound of butter divided into small pieces; season with salt, red pepper and ... From The Epicurean, 1894, page 204. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Italian Sauce |
juice and rind of 1 lemon 2 teaspoons cornstarch J cup candied cherries J cup angelica cut in pieces; add sugar and cornstarch, yolks of eggs well beaten, and boiling ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Italian Style |
Cut six hard-boiled eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 272. | |
| The White House Cook Book (1887) | Italian Style of Dressing Truffles |
TEN truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded ... From The White House Cook Book, 1887, page 240. | |
| Ryzon Baking Book (1916) | J. Matheson, New York City |
grapefruit. (,}4 pound) flour. ^2 teas -oonful salt. J4 cupful (4 ounces) butter. Sauce: Juice of the four grapefruit. tablespoonful cornstarch. tablespoonfuls (i^ ... From Ryzon Baking Book, 1916, page 65. | |
| Presbyterian Cook Book (1873) | J. R. Young |
One half of a pound of flour; one half of a pound of suet, cut very fine; one half of a pound of sugar; the rind of two lemons, and the yolks of two eggs. Boil it four ... From Presbyterian Cook Book, 1873, page 82. | |
| Housekeeping in Old Virginia (1879) | JBaked Sam |
Most persons boil ham, but it is mucli better if baked properly. Soak it for an hour in clean water and wipe dry; next spread it all over with a thin batter, put it into ... From Housekeeping in Old Virginia, 1879, page 136. | |
| Housekeeping in Old Virginia (1879) | JBay Sauce |
One pound salt, one-half ounce cloves, four ounces gin^^er all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up ... From Housekeeping in Old Virginia, 1879, page 307. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Jelly Mayonnaise |
(Used for masking cold fish or salads, or as a garnish with forcing-bag and tube.) To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. | |
| Common Sense in the Household (1871) | Jelly Sauce |
«>J« J cup currant jelly. 1 tablespoonful butter, melted. •^ dessert spoonful arrowroot or corn-starch; wet with 1 glass pale sherry. 3 tablespoonfuls boiling water. ... From Common Sense in the Household, 1871, page 423. | |
| The Dixie Cook-Book (1883) | Jelly Sauce |
Melt one ounce of sugar and two tablespoons grape jelly over the - fire in a half pint of boiling water, and stir into it half a teaspoon com starch dissolved in a half ... From The Dixie Cook-Book, 1883, page 245. | |
| The White House Cook Book (1887) | Jelly Sauce |
MELT two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a ... From The White House Cook Book, 1887, page 461. | |
| Aunt Babette's Cook Book (1889) | Jelly Sauce |
Take thin jelly, add a little water and brandy or wine, add a little more sugar and thicken ■with egg or cornstarch. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. | |
| Manual for Army Cooks (1896) | Jerusalem Artichokes |
Wash and scrape, throw into cold water, and soak two hours. Cover with boiling water and boil until tender. Watch closely or they will harden. Serve with sauce. From Manual for Army Cooks, 1896, page 150. | |
| Mrs. Beeton's Book of Household Management (1861) | JF>.— Dinde, Sauce Moutarde |
Ingredients. — 2 turl t a pint of brown sauce (see S. j;;) i t.iblespoonful ol ni.ule must. ml, i tablcspoonful of piquantc (see Sauces, No. 265). Method. — Score the ... From Mrs. Beeton's Book of Household Management, 1861, page 815. | |
| Housekeeping in Old Virginia (1879) | JPeach Mangoes |
Pour boiling salt water over the peaches, let them stand two days; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. ... From Housekeeping in Old Virginia, 1879, page 286. | |
| The Picayune Creole Cook Book (1901) | Juice of a Lemon |
Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water and season to taste. Add the juice of half a ... From The Picayune Creole Cook Book, 1901, page 171. | |
| Larkin Housewives' Cook Book (1915) | Kathryn Buchanan, Janesville, Wis |
Bo«.e»ic Sauce cabbage, two quarts green six large Otlions, two ounces white mustard seed, one-half ounce celery seed, ofle-half ounce tumeric, three red peppers, two ... From Larkin Housewives' Cook Book, 1915, page 114. | |
| Directions for Cookery, in Its Various Branches (1837) | Keep the |
lid close, except when you are skimming fat. Let the meat stew till it is thoroughly done and tender throughout. The time will depend on the of the round. It may require ... From Directions for Cookery, in Its Various Branches, 1837, page 83. | |
| Common Sense in the Household (1871) | Kinse with |
fair water and wij^e Then wrap in a wet cloth, and keep this saturated with you are ready to stuff it. If these directions be followed implicitly, the pig will be fair ... From Common Sense in the Household, 1871, page 132. | |
| Dainty Desserts for Dainty People (c. 1910s) | Knox Mayonnaise Dressing |
Yolks of two eggs. 1 teaspoonful mustard, if liked. 2 cups olive oil. Mix mustard, salt, sugar and cayenne. Add egg yolks, and when well mixed one-half teaspoonful Lemon ... From Dainty Desserts for Dainty People, c. 1910s, page 44. | |
| The Jewish Manual (1846) | Kugel and Commean |
Soak one pint of Spanish peas and one pint of Spanish beans all night in three pints of water; take two marrow bones, a calf’s-fodt, and three pounds of fine gravy-beef, ... From The Jewish Manual, 1846, page 84. | |
| The Kansas Home Cook-Book (1874) | L. Johnson |
A beef's heart a suet chopped fine, three pounds minced apples, two pounds seeded and partly chopped, two pounds currants, a quarter of a pound citron, four nutmegs, a ... From The Kansas Home Cook-Book, 1874, page 173. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Bechamel |
gill of white or veal stock gill of cream Boil the eggs fifteen minutes; while they are boiling, prepare the sauce as follows: Melt the butter in a frying-pan, being ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 268. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Laitue. Lettuce |
Lardoon. The piece of salt pork or bacon used in larding. Lentils, A variety of the bean tribe used in soups, eto, Tit. A layer. Articles in thin slices placed in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 523. | |
| The Cook's Own Book (1832) | Lard a |
liver the as a fricandeau, and let it lie for twenty-four hours in vinegar, with a onion, some parsley, a little thyme, a bay Roust, and baste it well with butter, then ... From The Cook's Own Book, 1832, page 88. | |
| Larkin Housewives' Cook Book (1915) | Larein Kitchen |
of capers. Serve with boiled mutton. V£uiilla Sauce Mix one-half cup sugar and one tablespoon corn starch; add gradually one cup boiling water, stirring constantly; boil ... From Larkin Housewives' Cook Book, 1915, page 110. | |
| Larkin Housewives' Cook Book (1915) | Larkin Mints |
Put one cup cold water into a sauce-pan, add four cups granu- • lated sugar and one tablespoon Boil without stirring •.until it forms a soft ball when dropped into cold water. From Larkin Housewives' Cook Book, 1915, page 130. | |
| Larkin Housewives' Cook Book (1915) | Larkin Red |
Beans over drain, add two of Cut up one small onion, one small head of celery, one small carrot, and three sprigs of parsley. Cook until quite soft, then press through a ... From Larkin Housewives' Cook Book, 1915, page 39. | |
| Common Sense in the Household (1871) | Lay in a |
clean frying-pan and fry brown. When done, take out the slices, arrange them neatly on a hot dish, and set aside to keep warm. Add to the gravy in the frying-pan a ... From Common Sense in the Household, 1871, page 125. | |
| Directions for Cookery, in Its Various Branches (1837) | Lay the |
cutlets on it, and broil them about tv/enty minutes. The custom of sending them to table in the papers had best be omitted, as (unless managed by a French cook) these ... From Directions for Cookery, in Its Various Branches, 1837, page 111. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lay the |
liver on this, and dredge thickly with salt, pepper and flour. Cover the pan, and it will cook slowly for half Add a bouquet herbs and three pints of stock or water. pan ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 380. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lay the |
fricandeau on the top of these with the larded side uppermost, and pour around it one quart of stock or water. Put the lid on the braisingpan, or cover the baking-pan ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 140. | |
| The New England Cook Book (1905) | Lay the |
apples in a deep dish, put a little sugar and spice in the centre, pour over the tapioca, and bake one hour. Peaches may be substituted for apples, which make a ... From The New England Cook Book, 1905, page 192. | |
| Foods That Will Win the War and How to Cook Them (1918) | Legume Loaf |
4 cup dried breadcrumbs z tablespoons corn syrup 1 egg 4 cup pulp from peas, beans or lentils, soaked and cooked 2 teaspoons chopped nuts Mix well. Bake in greased pan ... From Foods That Will Win the War and How to Cook Them, 1918, page 62. | |
| The Epicurean (1894) | Legumes, Mayonnaise |
Prepare and cook a tenderloin the same as for a la Chanzy (No. 1447), keeping it quite rare; glaze it over several times and leave till cold. The drawing that ... From The Epicurean, 1894, page 752. | |
| The Picayune Creole Cook Book (1901) | Lemon and Parsley to Garnish |
Sauce A la Maitre d’Hétel. Have the cutlets cut thin. Season well with salt and pepper. Beat an egg well and roll the cutlets in the egg, then roll in bread crumbs. Drop ... From The Picayune Creole Cook Book, 1901, page 97. | |
| The Kansas Home Cook-Book (1874) | Lemon Cream Sauce |
Place on the half pint new it boils stir in one teaspoon flour, four ounces white sugar, and the well beaten yolks of three eggs; remove from the fire and add the grated ... From The Kansas Home Cook-Book, 1874, page 223. | |
| The White House Cook Book (1887) | Lemon Cream Sauce, Hot |
PUT half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the •wellbeaten yolks of three eggs; ... From The White House Cook Book, 1887, page 458. | |
| Larkin Housewives' Cook Book (1915) | Lemon Filling |
Put three-fourths cup Larkin Granulated Sugar, one tablespoon cold water, one beaten egg, juice and grated rind of one lemon into a double sauce-pan. Stir until it thickens. From Larkin Housewives' Cook Book, 1915, page 81. | |
| Foods That Will Win the War and How to Cook Them (1918) | Lemon or Orange Sauce |
| 3 tablespoons lemon juice _ $ cup orange juice 4 cup lemon juice 2 teaspoons orange rind 1 teaspoon lemon rind 1 tablespoon flour 2 tablespoons cornstarch 1 tablespoon ... From Foods That Will Win the War and How to Cook Them, 1918, page 105. | |
| The Appledore Cook Book (1872) | Lemon Sauce |
• Beat to a froth one spoonful of butter, one cup of sugar, one spoonful of com starch, and two eggs. When very smooth and light, add one cup of boiling' water. From The Appledore Cook Book, 1872, page 159. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Sauce |
Two cups sugar, two eggs, juice of two lemons, and rind if you: choose; beat all together, and just before serving add pint boiling water; set on stove and let boil at ... From Buckeye Cookery and Practical Housekeeping, 1877, page 215. | |
| Housekeeping in Old Virginia (1879) | Lemon Sauce |
One pound sugar; three ounces butter; half a teacup of water. Juice and sliced rinds of two lemons. Pour this into a saucepan, and while it is coming to a boil, beat the ... From Housekeeping in Old Virginia, 1879, page 411. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lemon Sauce |
One cupful of sugar, half a cupful of water, the rind and juice of two lemons, the yolks of three eggs. Boil together the sugar, water, lemon juice and grated rind for ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 284. | |
| The Dixie Cook-Book (1883) | Lemon Sauce |
Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, ... From The Dixie Cook-Book, 1883, page 245. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lemon Sauce |
2 cups hot water. Grated rind and juice of 1 lemon. 1 cup sugar. 1 tablespoonful butter. 8 heaping teasp. cornstarch. Boil the water and sugar five minutes, and add the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 354. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Sauce |
Put the corn-starch, egg, butter, and sugar into a bowl and beat them well; now pour over them the boiling water, and stir over a fire until thick; take from the fire, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 452. | |
| The White House Cook Book (1887) | Lemon Sauce |
ONE cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam. From The White House Cook Book, 1887, page 458. | |
| Aunt Babette's Cook Book (1889) | Lemon Sauce |
Boil some soup stock with a. few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoonful of flour or yelks of eggs. Mostly used for stewed From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 85. | |
| Aunt Babette's Cook Book (1889) | Lemon Sauce |
(No. 1.) Boil the strained juice of two lemons and grated peel of one, with a heaping cupful of sugar and one glassful of white wine or water.. When boiled to a syrup ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. | |
| Aunt Babette's Cook Book (1889) | Lemon Sauce |
(No. 2.) Juice of two lemons, and half a teacup of water. Add the grated peel of one lemon, one or two cups of sugar, and sweeten to taste. Let this come to a boil after ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 291. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lemon Sauce |
teaspoons arrowroot or starch grated rind and juice one lenion Mix arrowroot and cornstarch with sugar. Add ing water and cook twenty minutes. Add flavoring and Serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. | |
| Camp Cookery (1910) | Lemon Sauce |
1 scant tablespoonful butter. Put the milk, sugar, and thin rind of the lemon into a pan and simmer gently ten minutes. add the juice of the lemon and the butter rolled ... From Camp Cookery, 1910, page 105. | |
| The Southern Cookbook (1912) | Lemon Sauce |
Cut thin slices of lemon into very small dice, and put in to melted butter; give one boil, and pour over boiled fowl. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. | |
| Fifty-Two Sunday Dinners (1913) | Lemon Sauce |
2 teaspoons arrowroot. Grated rind and juice of 1 lemon. 1 cup sugar. 1 tablespoon butter. 2 cups boiling water. Few grains salt. Process: Mix arrowroot, sugar and salt, ... From Fifty-Two Sunday Dinners, 1913, page 41. | |
| Larkin Housewives' Cook Book (1915) | Lemon Sauce |
Blend two tablespoons corn starch with one cup sugar, add gradually one and one-half cups hot water, stirring, constantly. Cook ten minutes then add one-fourth cup ... From Larkin Housewives' Cook Book, 1915, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Sauce I |
% cups sugar 2 teaspoons butter ^ cup water 1 tablespoon lemon juice Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice. From The Boston Cooking-School Cook Book, 1896, page 474. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Sauce II |
}4 cup sugar 2 tablespoons butter 1 cup boiling water \}4 tablespoons lemon juice 1 tablespoon corn-starch or Few gratings nutmeg 1^ tablespoons flour Few grains salt ... From The Boston Cooking-School Cook Book, 1896, page 474. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Sauce III |
% cup butter 3^ cup boiling water 1 cup sugar 3 tablespoons lemon juice Yolks 3 eggs Few gratings lemon rind Cream butter, add sugar gradually, and yolks of eggs, ... From The Boston Cooking-School Cook Book, 1896, page 474. | |
| The New England Cook Book (1905) | Lemon Sauce, No |
2.—One large tablespoonful of butter, one small tablespoonful of flour, one of sugar, grated rind and juice of one lemon. From The New England Cook Book, 1905, page 132. | |
| Common Sense in the Household (1871) | Lemon Sauce. *^ |
1 large cup of sugar. Nearly half a cup of butter. 1 egg. 1 lemon—all the j uice and half the grated peel. 3 tablespoonfuls boiling water. Cream the butter and sugar and ... From Common Sense in the Household, 1871, page 421. | |
| The New England Cook Book (1905) | Lemon Sauce.—One-half a |
cupful of butter, one of sugar, yelks of two eggs, one teaspoonful of corn-starch. Beat the eggs and sugar; add the grated and juice of one lemon. the whole three gills ... From The New England Cook Book, 1905, page 132. | |
| Gulf City Cook Book (1878) | Lemon-sauce |
Beat to a cream one cup of butter and two of white sugar; stir in the juice and grated rind of one lemon. Grate nutmeg on sauce. Three cups of sugar, one of cream, three ... From Gulf City Cook Book, 1878, page 187. | |
| Boston School Kitchen Text-Book (1887) | Lesson V |
Use the boiled mutton for minced meat on toast; the smothered beef for the hash and cottage pie. The in which the meat was boiled will answer for the gravy. The toast ... From Boston School Kitchen Text-Book, 1887, page 112. | |
| Housekeeping in Old Virginia (1879) | Lettuce Dressed |
Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil. Cream the yolk of the egg and mustard ... From Housekeeping in Old Virginia, 1879, page 208. | |
| Housekeeping in Old Virginia (1879) | Lettuce Dressing |
1 raw egg. A little cayenne pepper (never use black pepper on lettuce), 2 tablespoonfuls best olive oil. 1 tablespoonful vinegar. — Miss R. S» From Housekeeping in Old Virginia, 1879, page 216. | |
| Housekeeping in Old Virginia (1879) | Lettuce Dressing |
1 teacup milk. 1 teacup vinegar. 4 tablespoonfuls oil or melted butter. After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, ... From Housekeeping in Old Virginia, 1879, page 218. | |
| Fifty-Two Sunday Dinners (1913) | Lettuce with Cream Dressing |
Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one ... From Fifty-Two Sunday Dinners, 1913, page 89. | |
| The Cook's Own Book (1832) | Line a |
dish with some good puff paste, and lay at tile bottom of the dish some good forcemeat, made of rousted poultry, suet, parsley chop- |K-d, mushroom?, |>epper and salt, ... From The Cook's Own Book, 1832, page 242. | |
| The International Cook Book (1906) | Liollandaise-blen Sauce |
Place in an enamelled saucepan one teaspoon freshly crushed whole white pepper, one sound shallot, one small branch each fresh parsley and chervil and the rind of a ... From The International Cook Book, 1906, page 900. | |
| The White House Cook Book (1887) | Liquid Brandy Sauce |
BROWN over the fire three tablespoonf uls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let ... From The White House Cook Book, 1887, page 458. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Livournaise Sauce |
To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies. To prepare the anchovies, wash, dry, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. | |
| The New England Cook Book (1905) | Lnnclieoii.— One-half |
dozen boiled eggs cut in halves. Make a white sauce as follows: Two teaspoonfuls butter, two level tablespoonfuls; melt in; then add slowly one-half pint milk, seasoning ... From The New England Cook Book, 1905, page 154. | |
| Simple Italian Cookery (1912) | Lombarda Sauce |
Put two tumblers of white roux and one of chicken jelly into a saucepan, reduce, and add three yolks of eggs mixed with two ounces of butter and the juice of one-half ... From Simple Italian Cookery, 1912, page 39. | |
| The National Cookery Book (1876) | LopstER SAUCE |
CREAM a quarter of a pound of butter with a teaspoonful of flour; stir this into four tablespoonfuls of boiling water, put it in a saucepan over the fire, with a blade ... From The National Cookery Book, 1876, page 279. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Luncheon Dishes |
FRIED BANANAS—Peel some bananas and cut in halves crosswise, roll in flour and fry in deep hot fat. Set on end and pour a hot lemon sauce around them. MINCED ... From Good Things to Eat, as Suggested by Rufus, 1911, page 53. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Luncheon Dishes |
VEGETABLE ROAST—Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats. Season to taste. Put ... From Good Things to Eat, as Suggested by Rufus, 1911, page 54. | |
| The Picayune Creole Cook Book (1901) | Macaront & Ila Sauce Tomate |
1 Gill of Tomato Sauce, 1 Onion, 1 Tablespoonful of Butter. Boil the macaroni in salted water for twenty minutes, adding a tablepre ed spoonful of butter and an onion, ... From The Picayune Creole Cook Book, 1901, page 195. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Madeira Sauce |
i teaspoonful of caramel ^ gill of Madeira Put the butter in a saucepan, and stir it until slightly bi own, the; mix; add; Add the sugar and caramel, it over boiling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 452. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Madeira Sauce |
Melt three tablespoons butter, add three tablespoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk and one-half cup ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 242. | |
| The Cook's Own Book (1832) | Mai.ntenon |
MUT MUT Cut a neck of mutton into chops; with a rolling-pin. the yolk of a hard-boiled egg, and mix with it chopped sweet herbs, grated bread, nutmeg, salt, and the ... From The Cook's Own Book, 1832, page 165. | |
| Aunt Babette's Cook Book (1889) | Maitre D' Hotel Sauce |
Take a heaping tablespoonful of nice drippings or goosefat, heat it in a spider, stir two teaspoonfuls of flour into this, then add gradually and carefully a small ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Maitre D'hotel Sauce |
i tablespoon ful of lemon juice Mix all the ingredients and knead well together in a bowl. It should be perfectly smooth. Served with salt fish, broiled or fried. is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. | |
| The White House Cook Book (1887) | Maitre D'hotel Sauce |
MAKE a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered ... From The White House Cook Book, 1887, page 182. | |
| Directions for Cookery, in Its Various Branches (1837) | Make a |
stuffing of four good sized onions minced fine, and half their quantity of green sage leaves minced also, a large tea-cupful of grated bread-crumbs, a piece of butter ... From Directions for Cookery, in Its Various Branches, 1837, page 153. | |
| Common Sense in the Household (1871) | Make a |
force-meat of bread-crumbs, well seasoned and quite moist, using the water in which the giblets were boiled, and working in the minced meat. StuflT the body with this, ... From Common Sense in the Household, 1871, page 169. | |
| Rumford Complete Cook Book (1908) | Make a |
batter with the baking powder, egg and milk, to which add the seasoned meat, and drop by spoonfuls the hot fat. Fry golden brown and drain well. Serve hot with or without a sauce or gravy. From Rumford Complete Cook Book, 1908, page 74. | |
| Chinese-Japanese Cook Book (1914) | Make a |
dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion, one tablespoonful of fine vinegar, two teaspoonfuls of one teaspoonful of salt, ... From Chinese-Japanese Cook Book, 1914, page 71. | |
| Bohemian-American Cook Book (1915) | Make a |
sauce of equal parts of wine and vinegar, a little sugar, rind, a few cloves and a pinch of mace. this has simmered a while, thicken with browned flour and butter and ... From Bohemian-American Cook Book, 1915, page 64. | |
| Larkin Housewives' Cook Book (1915) | Make a |
plain jelly with one-half package Larkin Gelatine; when beginning to set add the prunes and the stiffly beaten white of one egg. Serve with cream or custard sauce. From Larkin Housewives' Cook Book, 1915, page 96. | |
| The Picayune Creole Cook Book (1901) | Make a Brown Roux, melting the |
butter in the saucepan, and adding the flour, and stirring till well browned. Then stir in the boiling stock, or water, if you have not the stock; add the mushrooms, and ... From The Picayune Creole Cook Book, 1901, page 168. | |
| Foods That Will Win the War and How to Cook Them (1918) | Make a French dressing of |
4 cup oil Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. ... From Foods That Will Win the War and How to Cook Them, 1918, page 107. | |
| Recipes for Sea Food (c. 1910s) | Make a gravy of the |
liquor in which they were baked, adding a little butter. Baked Eels with Tartare Sauce. — Skin two fat eels, each weighing about one and a half pounds. Cut fins, heads, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 93. | |
| Recipes for Sea Food (c. 1910s) | Make a sauce of the |
following: Boil three eggs until they are hard, remove the yolks while they are hot, and pound to a paste, add one heaping tablespoonful butter which has been rubbed to ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. | |
| Aunt Sammy's Radio Recipes (1927) | Make a sauce with the |
flour, butter, milk, and salt. Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish. tb.e macaroni in a buttered baking dish in ... From Aunt Sammy's Radio Recipes, 1927, page 29. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make Brown Sauce No |
3, and add to it one pint of fresh or canned mushrooms; if the first, simmer gently for fifteen; latter, only five. Take from the fire, and add the wine, it. The fat ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make Brown Sauce No |
i, and add to it one dozen olives prepared as follows: With a sharp-pointed knife pare around and around the olive as you would an apple, keeping close to the stone; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make Brown Sauce No |
i, stand boiling water to keep hot while you prepare the following: Put two tablespoonfuls of chopped onion, one gill of vinegar, one tablespoonful of capers, and (if ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. | |
| Mrs. Hale's New Cook Book (1857) | Make the |
stuffing with two ounces of onions, (about four common sized,) and one ounce of green sage, chopped very; idd a large coffee cup of stale bread crumbs and the same of n: ... From Mrs. Hale's New Cook Book, 1857, page 205. | |
| Chinese-Japanese Cook Book (1914) | Make the |
batter of about the thickness of fritters. Lay these in a pan that has been oiled, and bake in a slow oven for two hours. Make a gravy by chopping the giblets very fine ... From Chinese-Japanese Cook Book, 1914, page 95. | |
| The National Cookery Book (1876) | Map.Le SuGar Sauce |
Melt half a pound of maple sugar in a small teacupful of water, breaking up the sugar first in small pieces. Put it ona slow fire, let it melt, and then simmer, and ... From The National Cookery Book, 1876, page 289. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Hard Sauce |
¥Y% cup of butter, creamed thoroughly ¥Y cup shaved maple sugar Cream the sugar with the butter, beating until very fluffy. From Mary Elizabeth's War Time Recipes, 1918, page 177. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Maple Sauce |
\ cup maple syrup Beat yolks until thick; add maple syrup and cook until it thickens. Add beaten cream, salt. From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. | |
| Foods That Will Win the War and How to Cook Them (1918) | Maple Spice Sauce |
allspice 4 cup maple sugar tH tele bole Cream fat, sugar and spices. Add beaten yolks and milk. in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold. From Foods That Will Win the War and How to Cook Them, 1918, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Maraschino Sauce |
% cup boiling water )^ cup Maraschino cherries, y^ cup sugar cut in halves 2 tablespoons corn-starch % cup Maraschino syrup % tablespoon butter Mix sugar and ... From The Boston Cooking-School Cook Book, 1896, page 417. | |
| The Picayune Creole Cook Book (1901) | Marrons Sautés & la Sauce Espagnolte |
1 Pint of Chestnuts. 1 Pint of Brown The chestnuts may be cooked in the same manner as Stewed Chestnuts, as far as boiling. Then make a Brown Sauce (see Sauce ... From The Picayune Creole Cook Book, 1901, page 218. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Marshmallow Sauce |
yi lb. marshmallows yi cup confectioners' sugar 34 cup boiling water Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 66. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Marte Suaar Sauce |
Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoons butter mixed with a level tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 215. | |
| Gulf City Cook Book (1878) | Mayonnaise |
Place in the bottom of a salad-bowl the yelk of one raw egg, a tea-spoonful of salt, the same of dry mustard, a saltspoonful of white pepper, as much red pepper as can ... From Gulf City Cook Book, 1878, page 90. | |
| The Creole Cookery Book (1885) | Mayonnaise |
The yolk of 1 raw egg, a teaspoonful of made mustard, and $ a teaspoonful of salt; the mustard and salt to be well rubbed together; then add the egg; pour on very slowly ... From The Creole Cookery Book, 1885, page 59. | |
| The Epicurean (1894) | Mayonnaise |
For Celery Stalks. — Have some good heads seven inches long; remove the outer leaves until the the fine, tender, yellow ones are reached, then clean them by cutting off ... From The Epicurean, 1894, page 374. | |
| Mary Elizabeth's War Time Recipes (1918) | Mayonnaise |
Cook new beets until tender. Skin and when cold cut in even small cubes and mix with French dressing. Put on ice and chill thoroughly. Shred crisp new cabbage very fine ... From Mary Elizabeth's War Time Recipes, 1918, page 118. | |
| The Picayune Creole Cook Book (1901) | Mayonnaise de Volaille |
1 Pint of Cold Boiled Chicken. 1-2 Pint of Mayonnaise Sauce. - 1 Head of Crisp Fresh Lettuce. Cut the chicken into small dice. Chop half of the lettuce very fine, and ... From The Picayune Creole Cook Book, 1901, page 174. | |
| The Dixie Cook-Book (1883) | Mayonnaise DREssine |
‘eat a raw egg (some use the yolks only) with a salt-spoon of salt (using a wooden-spoon) until it is thoroughly smooth, add a tea-spoon mixed mustard made rather ... From The Dixie Cook-Book, 1883, page 297. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mayonnaise Dressing |
A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs, the juice of half a lemon, a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 211. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mayonnaise Dressing |
Put the uncooked of two eggs a clean, cold soup-dish, beat them well with a silver or wooden fork about one minute; then add a half-teaspoonfnl of salt, a dash of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 248. | |
| The White House Cook Book (1887) | Mayonnaise Dressing |
PUT the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a ... From The White House Cook Book, 1887, page 191. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mayonnaise Dressing |
The yolks of 2 raw eggs. 1 pint of olive oil. J^ a teaspoouful of salt. A few grains of cayenne or paprica. I teaspoonful, each, of mustard and powdered sugar. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 50. | |
| Rumford Complete Cook Book (1908) | Mayonnaise Dressing |
4 tablespoons lemon juice or yi pint olive oil. vinegar. % teaspoon paprica or white pepper. Break the yolk of the egg into a dry, cold bowl and a At first add the oil ... From Rumford Complete Cook Book, 1908, page 98. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mayonnaise Dressing |
One egg yolk, one cup of olive oil, one and one-half teaspoons of salt, onequarter teaspoon of cayenne, one and one-half teaspoons of mustard, one table¬ spoon of lemon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 272. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mayonnaise Dressing |
i teaspoon mustard 1 teaspoon powdered sugar 2 tablespoons lemon juice \]/2 cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 116. | |
| Fifty-Two Sunday Dinners (1913) | Mayonnaise Dressing |
¥% teaspoon salt.. 1% tablespoons lemon juice, or Few grains cayenne. 34 tablespoon each of vinegar Yolks 2 eggs.: and lemon juice. 34 cup Olive oil. Process: Put ... From Fifty-Two Sunday Dinners, 1913, page 83. | |
| The Boston Cooking-School Cook Book (1896) | Mayonnaise Dressing I |
1 teaspoon mustard Yolks 2 eggs 1 teaspoon salt 2 tablespoons lemon juice 1 teaspoon powdered sugar 2 tablespoons vinegar Few grains cayenne 1}^ cups olive oil Mix dry ... From The Boston Cooking-School Cook Book, 1896, page 388. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mayonnaise Dressing No |
yolks of two hard-cooked IJ cups olive oil 1 raw egg yolk Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; add four ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 200. | |
| Aunt Babette's Cook Book (1889) | Mayonnaise Foe Salads |
(No. 1.) Take the yelks of three hard-boiled eggs and the yelk of one raw egg, stir to a cream, with two teaspoonfuls of prepared mustard, one teaspoonful of grated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 176. | |
| Aunt Babette's Cook Book (1889) | Mayonnaise for Salads |
(No. 2.) The yelks of two hard-boiled eggs, rubbed to a powder, add a teaspoonful of salt, one of oil (add the oil a drop at a time, stirring continually), one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 176. | |
| The Dixie Cook-Book (1883) | Mayonnaise Sauce |
Mix in a two-quart bowl one even tea-spoon ground mustard, one of salt, and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint ... From The Dixie Cook-Book, 1883, page 138. | |
| Aunt Sammy's Radio Recipes (1927) | Mayonnaise Variations |
1. Mayonnaise, chopped stuffed olives, and finely chopped celery. Serve this with a crisp green salad. 2. Add whipped cream to mayonnaise dressing just before serving. ... From Aunt Sammy's Radio Recipes, 1927, page 52. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mayonnaise, or |
tartare. I yolk of egg. Lobster cutlets. )^ a cup of flour. 2 cups of lobster meat. Salt and paprica. 3 cups of aspic jelly. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 117. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mbs. Fitzsimmons |
Five tablespoonsful flour, Five eggs, One pint sweet milk, One small teaspoonful baking powder. Butter and sugar sauce. Bake in a quick oven. From Mrs. Owen's Illinois Cook Book, 1871, page 292. | |
| The White House Cook Book (1887) | Meats and Their Accompaniments |
WITH roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, ... From The White House Cook Book, 1887, page 188. | |
| Mrs. Hale's New Cook Book (1857) | Melt a |
butter in a pie dish, pour in the beef, and bake it half an hour; it out, and send it to table with browm gravy in a tureen. When cream or gravy is not at hand, an ... From Mrs. Hale's New Cook Book, 1857, page 120. | |
| Rumford Complete Cook Book (1908) | Melt the |
butter and add to it the mustard, and, when these are smoothly mixed, the stock, cream and sauce. the reaches Put in the meat, and yolks of the eggs passed through a From Rumford Complete Cook Book, 1908, page 217. | |
| The Good Housekeeper (1841) | Melted Butter |
Always use sweet butter; if in the least injured, it spoils the gravy. To make it of the best quality,—cut two ounces of butter into little bits, put these in a clean ... From The Good Housekeeper, 1841, page 65. | |
| The Jewish Manual (1846) | Melted Butter |
Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of butter, a desert spoonful of flour, when well mixed, add ... From The Jewish Manual, 1846, page 54. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mes. Poetee's Xew Cooe-booe |
butter rolled in flour; cover them with water and stew till very tender. Line a pie-dish with paste and put in the giblets. If the gravy is not thick enough, add a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 128. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Red Hot Chile Con Carne |
To each cup of raw or cooked, chopped or ground beef, one-half cup lard or suet, add one cup pulp of red chile pepper, two cups beef stock, salt, cook until a thick ... From California Mexican-Spanish Cook Book, 1914, page 67. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mexican Sauce |
To one cup tomato sauce, add 2 tablespoons chopped green 3 tablespoons chopped celery pepper 3 tablespoons chopped carrot From Foods That Will Win the War and How to Cook Them, 1918, page 104. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mich Lemon Sauce |
a large lemon in plenty of water, until you can run a straw through it, then cut it in and quarters; put to them and the juice a teacupful of sugar, the same of butter, ... From Mrs. Owen's Illinois Cook Book, 1871, page 259. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Milanaise Sauce |
1 tablespoon capers 1| cups stock 1 teaspoon anchovy paste 2 tablespoons wine Cook mushrooms, capers and anchovy in Add seasonings, and simmer one Add wine and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. | |
| Fifty-Two Sunday Dinners (1913) | Milk Frosting |
1% cups granulated sugar. 1 teaspoon butter. ¥ cup rich milk. 1g teaspoon each vanilla and lemon extract. Process: Melt butter in sauce-pan; add sugar and milk. Stir ... From Fifty-Two Sunday Dinners, 1913, page 180. | |
| The White House Cook Book (1887) | Milk or Cream Sauce |
CREAM or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly. From The White House Cook Book, 1887, page 461. | |
| Common Sense in the Household (1871) | Milk Pudding Sauce |
2 eggs, beaten stiff, 1 large cup of sugai*. 5 tablesjioonfuls boiling milk. ^ teaspoonful arrow-root or corn-starch, wet with cold 1 teaspoonful nutmeg, or mace. 1 ... From Common Sense in the Household, 1871, page 421. | |
| The White House Cook Book (1887) | Milk Sauce |
DISSOLVE a tablespoonful of flour in cold milk; see that it is free from lumps. Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt. ... From The White House Cook Book, 1887, page 460. | |
| Gulf City Cook Book (1878) | Milk-sauce |
In one cup of boiling milk dissolve two cups of loaf-sugar; add one quarter of a pound of butter, one wine-glassful of brandy, one wine-glassful of wine, and half a grated nutmeg. From Gulf City Cook Book, 1878, page 186. | |
| The Picayune Creole Cook Book (1901) | Minced Fine |
Make a good Tomato Sauce (see recipe), and add to this the well minced onions browned in butter. Stir well, add a little lemon juice, and serve with any meats, Maitre ... From The Picayune Creole Cook Book, 1901, page 167. | |
| The Picayune Creole Cook Book (1901) | Mineed Parsley. Sauce Piquante |
Wrap each oyster in a very thin slice of breakfast bacon. Lay on a broiler over a baking pan in a hot oven. Remove when the bacon is brown, Each must be fastened with a ... From The Picayune Creole Cook Book, 1901, page 69. | |
| The Jewish Manual (1846) | Mint Sauce |
Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together. From The Jewish Manual, 1846, page 52. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mint Sauce |
Wash until entirely free from grit a bunch of spearmint it fine, and mix with it one of vinegar and a quarter of a pound of sugar. This sauce is to be eaten with roast lamb. From Mrs. Porter's New Southern Cookery Book, 1871, page 169. | |
| The National Cookery Book (1876) | Mint Sauce |
Mix two tablespoonfuls of sugar in half a teacupful of vinegar; then add two tablespoonfuls of mint, chopped fine, and let it stand for ten minutes before serving. From The National Cookery Book, 1876, page 287. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mint Sauce |
Take one tablespoon powdered sugar and half tea-cup vinegar; stir in two table-spoons of green mint, chopped very fine. Serve with roast lamb.— Mrs. Allie Reid Evans, Delaware. From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| Housekeeping in Old Virginia (1879) | Mint Sauce |
3 tablespoonfuls vinegar. 2 tablespoonfuls mint. 1 tablespoonful powdered sugar. 1 saltspoonful salt. Mix ten minutes before using. — Mrs. S. T. Sauces especially ... From Housekeeping in Old Virginia, 1879, page 212. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mint Sauce |
1 cup fresh chopped mint. 4g cup vinegar. Use only the leaves and tender tips of the mint. Let it stand an hour before serving. Use more sugar if the vinegar be very strong. From Mrs. Lincoln's Boston Cook Book, 1884, page 222. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mint Sauce |
i bunch of mint (ten stalks) i large tablespoonful of white ^ teaspoonful of salt Chop the mint until very fine; then mix with it the sugar; add salt and pepper, and rub ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. | |
| The White House Cook Book (1887) | Mint Sauce |
TAKE fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonfuls of ... From The White House Cook Book, 1887, page 182. | |
| The Boston Cooking-School Cook Book (1896) | Mint Sauce |
y^ cup finely chopped mint leaves 1 tablespoon powdered y^ cup vinegar sugar Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of ... From The Boston Cooking-School Cook Book, 1896, page 334. | |
| Manual for Army Cooks (1896) | Mint Sauce |
Chop one bunch mint (ten stalks) very fine. Mix it with one large teaspoonful sugar. Add one-half teaspoonful salt and two dashes black pepper. Rub well, adding four ... From Manual for Army Cooks, 1896, page 111. | |
| Rumford Complete Cook Book (1908) | Mint Sauce |
yi cup fresh mint leaves. % cup vinegar. Wash the mint stripping the the stalks, dry and chop Add the vinegar and sugar, and let the sauce stand till the sugar is ... From Rumford Complete Cook Book, 1908, page 67. | |
| Fifty-Two Sunday Dinners (1913) | Mint Sauce |
1 bunch of mint finely chopped. 2 tablespoons cold water. ¥ cup vinegar. 2 tablespoons powdered sugar. Process: Dilute vinegar with cold water, add sugar and stir until ... From Fifty-Two Sunday Dinners, 1913, page 92. | |
| The Dixie Cook-Book (1883) | Minyesana Sauce |
Beat, in a two quart bowl, four table-spoons butter and two pint brown sugar, to a cream, with a wooden spoon; then Add four tablespoons sweet cream, then the juiee and ... From The Dixie Cook-Book, 1883, page 245. | |
| The Jewish Manual (1846) | Miroton of Yvratl |
Mince finely some cold veal or poultry, add a little grated tongue, or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt, parsley, and if approved, essence ... From The Jewish Manual, 1846, page 100. | |
| Mrs. Owen's Illinois Cook Book (1871) | Miss Carrie Hurst |
Three pints sweet milk, Flour enough to make a little stiffer than batter A very little salt, Currants or raisins if you Fill the cups half full; put them in a steamer ... From Mrs. Owen's Illinois Cook Book, 1871, page 261. | |
| The Woman Suffrage Cook Book (1886) | Miss M. A. Hill |
Popover.' ag. One pint of milk, one pint of flour, three eggs, and bake one hour. To be eaten with sauce. From The Woman Suffrage Cook Book, 1886, page 78. | |
| The New England Cook Book (1905) | Miss Maria Parloa |
Estes & Lauriat^ Publishers, Cranberry Sauce.—Put three pints of washed cranberries in a granite stewpan. On top of them put three cups of granulated sugar and three ... From The New England Cook Book, 1905, page 130. | |
| Ryzon Baking Book (1916) | Mix and |
beat with a wooden spoon for three minutes, then turn into a greased and floured tin or mold, and bake in a moderate oven for thirty-five minutes. Turn out and serve ... From Ryzon Baking Book, 1916, page 72. | |
| The Appledore Cook Book (1872) | Mix the |
flour with a little cold water, and stir into the boiling sugar and water; then stir in the vinegar and nutmeg, and boil twenty minutes. Wine sauce is very good made in ... From The Appledore Cook Book, 1872, page 160. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mix the |
spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together. Garnish the servingdish with parsley and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 182. | |
| Gulf City Cook Book (1878) | Mix with |
it slices of fried salt pork, and pour on a pint of tomato catchup. Take part of the stuffing and put into the pour the remainder over the IS tor one hour, if an ... From Gulf City Cook Book, 1878, page 23. | |
| The Cook's Own Book (1832) | Mix with a |
of cream a table-spoonful of anchovy sauce, the same of soy, and two of ketchup, a piece of butter rolled in flour; put it one way From The Cook's Own Book, 1832, page 232. | |
| The Cook's Own Book (1832) | mjickens, Scotch Wav |
Cut yoftr chickens into quarters, put them into a saucepan, with only just water enough to cover them, a bunch of parsley, some chopped parslev, and a little mace, cover ... From The Cook's Own Book, 1832, page 96. | |
| The Appledore Cook Book (1872) | Moast PartHdges |
* Clean and truss; then lard and roast Serve with currant jelly. To make the gravy: Put one spoonful of butter into a basin, and when it boils up stir in one spoonful of ... From The Appledore Cook Book, 1872, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Mocha Souffle |
3 tablespoons butter }4 cup sugar 3 tablespoons bread flour >^ teaspoon salt ^ cup boiled coffee (Mocha) 4 eggs }^ cup cream 3^ teaspoon vanilla Make and bake same as ... From The Boston Cooking-School Cook Book, 1896, page 465. | |
| Larkin Housewives' Cook Book (1915) | Mock Cream Sauce |
Two tablespoons Larkin Corn Starch, two tablespoons sugar, two cups milk, one teaspoon Larkin Mix corn starch and sugar, add hot ten Add vanilla and stifHy-beaten whites ... From Larkin Housewives' Cook Book, 1915, page 112. | |
| Directions for Cookery, in Its Various Branches (1837) | Molasses Posset.—put |
a sauce-pan a pint of the best West India molasses; a tea-spoonful of powdered white ginger; and a quarter of a pound of fresh butter. Set it on hot coals, and simmer it ... From Directions for Cookery, in Its Various Branches, 1837, page 413. | |
| Housekeeping in Old Virginia (1879) | Molasses Sauce |
Moderately boil a pint of molasses from five to twenty minutes, according to its consistency. Add three eggs well beaten. Stir them and continue to boil a few minutes ... From Housekeeping in Old Virginia, 1879, page 412. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Molasses Sauce |
One cupful of molasses, half a cupful of water, one tablespoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one-foufth of a teaspoonful of salt, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 284. | |
| The Boston Cooking-School Cook Book (1896) | Molasses Sauce |
i cup molasses 2 tablespoons lemon juice or 13^ tablespoons butter 1 tablespoon vinegar Boil molasses and butter five minutes; remove from fire and add lemon juice. From The Boston Cooking-School Cook Book, 1896, page 475. | |
| The Corn Cook Book (1918) | Molasses Sauce |
1 cup Palmetto molasses 2J/4 tablespoons lemon juice or malt vinegar Cook molasses and butter together five minutes; remove from range and add lemon juice, or vinegar. From The Corn Cook Book, 1918, page 43. | |
| Foods That Will Win the War and How to Cook Them (1918) | Molasses Sauce |
1 tablespoon flour, plus. 1 tablespoon cold water Mix together. Bring to boiling point and serve with any pudding. From Foods That Will Win the War and How to Cook Them, 1918, page 104. | |
| The International Cook Book (1906) | Monday, Fourth Week of October |
Rice Flour (464) Sailors' Omelette Veal Cutlets, Tomato Sauce (55) 2702. SAILORS' OMELETTE Lightly rub inside of a bowl with a bean garlic, then carefully crack in eight ... From The International Cook Book, 1906, page 846. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Montrose Sauce |
% cup of powdered sugar i heaping tablespoonful of gelatine A teaspoonful of vanilla the gelatine with two tablespoon fuls of cold water, and soak a half-hour. Put the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 453. | |
| Housekeeping in Old Virginia (1879) | Morcan's Tartan Sauce |
Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together. Then add, drop by drop, one teacupful ... From Housekeeping in Old Virginia, 1879, page 311. | |
| The Dixie Cook-Book (1883) | Motasses Puppine |
Three cups of flour, one each of molasses, melted butter and hot water; one tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked to a cream, ... From The Dixie Cook-Book, 1883, page 238. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mousselaine Sauce |
1 cup heavy cream 1 cup powdered sugar 2 tablespoons brandy Beat yolks of eggs until light, and add gradually, while beating constantly, sugar and brandy. Place on range ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 188. | |
| Mrs. Beeton's Book of Household Management (1861) | Mousseline Verte |
Ingredients. — \ pint of stiff Mayonnaise sauce, \ a teaspoonful made English mustard, £ gill Bechamel sauce, \ gill of cream, a few leaves of tarragon and chervil i ... From Mrs. Beeton's Book of Household Management, 1861, page 270. | |
| The Dixie Cook-Book (1883) | Mriyt Sauce |
Take fresh, young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth; chop very fine, put in a saucetureen, and to three heaped table-spoons ... From The Dixie Cook-Book, 1883, page 138. | |
| The Kansas Home Cook-Book (1874) | Mrs. Atwood |
Take thoroughly ripe and stoned cherries, over them sugar while boiling hot, in the proportion of half a pound sugar to a pound of cherries. Put on ice till cold, when ... From The Kansas Home Cook-Book, 1874, page 241. | |
| Housekeeping in Old Virginia (1879) | Mrs. C |
202 MAITKE d'hote SAUCE— HOESEEADISH SATTOE. MaItre d'Hote Sauce. It is nothing more than butter-sauce made thus: Add to one teacup drawn butter, the juice of one-half ... From Housekeeping in Old Virginia, 1879, page 209. | |
| Larkin Housewives' Cook Book (1915) | Mrs. Chris. Christensen, Garner, Iowa |
U^oked Cucumber Relish Pare six large fresh cucumbers and chop fine, add one tablespoon salt, drain cucumbers in a colander one hour, add three small ^nions choppwi ... From Larkin Housewives' Cook Book, 1915, page 116. | |
| Housekeeping in Old Virginia (1879) | Mrs. D., Suffolk |
Baked Sturgeon; Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a ... From Housekeeping in Old Virginia, 1879, page 112. | |
| The Kansas Home Cook-Book (1874) | Mrs. H. A. Hal ford, Wyandotte |
Quarter the apples, and put in a pan three layers, nearly cover with water, sprinkle sugar them, and the pan with dough made the same as biscuit dough, covered up tight ... From The Kansas Home Cook-Book, 1874, page 215. | |
| The Woman Suffrage Cook Book (1886) | Mrs. H. Andrews |
Plain Egg melet. Six eggs, two tablespoonfuls flour, one teacupful of milk, one teaspoonful of salt; fry in butter, a piece as big as an egg. Beat the yolks separately, ... From The Woman Suffrage Cook Book, 1886, page 36. | |
| Presbyterian Cook Book (1873) | Mrs. John A. McMahon |
Take two large parboiled sweetbreads; put them into a stew pan with one and a half gills of water, and season with salt, cayenne and black pepper to Place them over a ... From Presbyterian Cook Book, 1873, page 37. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. Kingman, Topeka |
For six persons take four pounds of the round, cut in to the bone so as to divide the into two steaks, joined together still by the bone; have ready a rich dressing made ... From The Kansas Home Cook-Book, 1874, page 62. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. Usher, Lawrence |
Have the bone taken out of a nice, fat leg of mutton. a rich stuffing of bread crumbs, hard boiled eggs chopped fine, butter, onions chopped a little sage, a small ... From The Kansas Home Cook-Book, 1874, page 64. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Oliver Ames |
d 1 Amato Catsup. Cut in two a peck of peeled ripe tomatoes; let the seeds and juice drop from them as you cut them; put the pulp in an earthen jar, then add the ... From The Woman Suffrage Cook Book, 1886, page 61. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Price, Ky |
Slice sponge cake thin; peel and slice oranges, freeing them sprinkle over them a short time before using Lay in a pie plate alternate layers of cake and oranges. Make a ... From Mrs. Owen's Illinois Cook Book, 1871, page 293. | |
| Presbyterian Cook Book (1873) | Mrs. R |
One-quarter pound of butter; rub with it two teaspoonsful When well mixed, put in a sauce pan. with one tablespoonful of water and a little salt. Cover it and set the ... From Presbyterian Cook Book, 1873, page 42. | |
| The Woman Suffrage Cook Book (1886) | Mrs. S. A. Richards |
-oiled Frosting for Cake. Two-thirds of a cup of sugar to the white of one egg* Cover the sugar with cold water in a sauce-pan, boil, not stirring, until, when tried in ... From The Woman Suffrage Cook Book, 1886, page 100. | |
| Presbyterian Cook Book (1873) | Mrs. Wm |
Beat the yolks of two eggs, and half a pint of cream, or rich milk; two tablespoonsfuls of; one of mustard; four of vinegar; one teaspoonful celery seed; two ... From Presbyterian Cook Book, 1873, page 61. | |
| Presbyterian Cook Book (1873) | Mtjshboom Catsup |
Put the mushrooms in layers, with salt sprinkled over each layer. Let them stand four days. Then mash them and to every quart add two-thirds of a teaspoonful of black in ... From Presbyterian Cook Book, 1873, page 45. | |
| The Cook's Own Book (1832) | Muiton Steaks, Broiled. Cut |
the half an inch thick, take off the skin, and part fat. the gridiron is hot, rub the steaks (place the gridiron over the fire aslant), turn the steaks they are done, a ... From The Cook's Own Book, 1832, page 168. | |
| Common Sense in the Household (1871) | Murron and |
r.AMB. witli Liitter and water; afterward with the gi'avy, and keeping the meat covered with a large tin pan for two hours. A large saddle of mutton will require four ... From Common Sense in the Household, 1871, page 109. | |
| Housekeeping in Old Virginia (1879) | MusHKOOM Catsup |
Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper ... From Housekeeping in Old Virginia, 1879, page 308. | |
| The Picayune Creole Cook Book (1901) | Mustard and the Piquante Sauce |
Spread a layer one-quarter of an inch thick over delicate strips of toast, dredge with grated Parmesan Cheese, set in the oven, and bake for five minutes and serve hot. From The Picayune Creole Cook Book, 1901, page 203. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mustard Sauce |
Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 232. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mustard Sauce |
1 tablespoon French mus- ^ teaspoon sugar tard 1 cup stock Melt butter; add flour, mustard, salt, sugar and cayenne. w^ell blended, add stock, simmer twenty minutes, add vinegar, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. | |
| The National Cookery Book (1876) | MustarpD DREssING |
gill of To a quarter of a pound of the best mustard add one the best salad oil, one t aspoonful of white sug rar. one saltspoonful of cayenne pepper and one teaspoonful ... From The National Cookery Book, 1876, page 287. | |
| The Southern Cookbook (1912) | N. B. Soups and gravies |
are far by putting the meat at the bottom of the pan, and stewing it, and the herbs, roots, etc., with butter, than by adding the water to at first; and the gravy that ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Napoleon Sauce |
Twenty green cucumbers to one quart of Chili peppers and one dozen Bell peppers, (take out seeds), and chop the cucumbers and pickles fine, and mix well together, and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 43. | |
| Mrs. Beeton's Book of Household Management (1861) | Napolitaine (a la) (Fr.). Naples or Neapolitan style |
Napper (Fr.). To cover a dish with a layer of thick sauce, jelly or jam. Naturel (Fr.) {au natural). Plain, simple. Plainly and quickly prepared. Navarin (Fr.). A stew ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Directions for Cookery, in Its Various Branches (1837) | Nasturtian Sauce.—this |
is by many considered superior to caper sauce and is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar. Cut about ... From Directions for Cookery, in Its Various Branches, 1837, page 167. | |
| Housekeeping in Old Virginia (1879) | Nasturtium Sauce |
This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve. — Mrs. S. T. From Housekeeping in Old Virginia, 1879, page 212. | |
| The New England Cook Book (1905) | Nasturtiums.—Nasturtiums |
be gathered quite young, and a portion of the buds, when should be mixed with them. Prepare a pickle by dissolving an ounce and a half of salt in a quart of pale and ... From The New England Cook Book, 1905, page 280. | |
| The Boston Cooking-School Cook Book (1896) | Neapolitan Baskets |
• Bake sponge cakein gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, ... From The Boston Cooking-School Cook Book, 1896, page 484. | |
| Mrs. Hale's New Cook Book (1857) | Nev»^ Cook Book |
1^186 well mixed to them a quarter of a pint of thin melted or as much gravy, and let the sauce simmer a few minutes, stirring it all the time, and serve it up hot in a ... From Mrs. Hale's New Cook Book, 1857, page 174. | |
| La Cuisine Creole (1885) | Nice Forcemeat' for Stuffings, Etc |
Take equal quantities of cold chicken, veal and beef; shred small and mix together; season with pepper, salt, sweet herbs, and a little nutmeg, i. e., if intended for ... From La Cuisine Creole, 1885, page 45. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Noodle Dough for Italian Ravioli—make |
noodle crust as you would for noodles. Roll very fine and cover half the crust with ravioli dressing half-inch thick. Turn over the other half to cover. Mark in squares ... From Good Things to Eat, as Suggested by Rufus, 1911, page 63. | |
| Mrs. Beeton's Book of Household Management (1861) | Nouilles a la Carola |
Ingredients. — \ a Ib. of nouille paste No. 2984, 4 hard-boiled eggs, £ a Ib. of mushrooms, 2 or 3 tablespoonfuls of grated cheese, £ of a pint of white sauce (see ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The House Servant's Directory (1827) | Now, David, in |
the first place shall address myself particularly to you, and give jou a few hasty remarks on the propriety of servants in dressing, &c. There is no class of people that ... From The House Servant's Directory, 1827, page 84. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Nut and Olive Canapes |
Cut bread in Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. | |
| Mrs. Hale's New Cook Book (1857) | Obs.—to |
avoid repetition, let it be observed that, when pudding-sauce is ordered, sugar, and very thick melted butter, boiled up together, is the sauce intended. Or, instead ... From Mrs. Hale's New Cook Book, 1857, page 322. | |
| Ryzon Baking Book (1916) | Of Cookery |
Take two thin layers shortcake dough and put together with minced cold meat flavored with onion, pepper and salt and moistened with gravy or brown sauce. Brown sauce or ... From Ryzon Baking Book, 1916, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Oil Dressing I |
4 " hard-boiled " eggs % teaspoon mustard 4 tablespoons oil % teaspoon salt 4 tablespoons vinegar Few grains cayenne % tablespoon sugar White 1 egg Force yolks of ... From The Boston Cooking-School Cook Book, 1896, page 387. | |
| The Boston Cooking-School Cook Book (1896) | Oil Dressing II |
1}4 teaspoons mustard 2 tablespoons oil 1 teaspoon salt K ^^P vinegar diluted with 2 teaspoons powdered sugar cold water to make oneFew grains cayenne half cup 2 eggs, ... From The Boston Cooking-School Cook Book, 1896, page 388. | |
| The White House Cook Book (1887) | Old Style Sauce |
ONE pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste. Beat hard and long until the sauce is very light. This is delicious with cold ... From The White House Cook Book, 1887, page 460. | |
| The White House Cook Book (1887) | Old-fashioned Apple Sauce |
PAEE and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffee-cupful of sugar and one of water. Place them in the oven ... From The White House Cook Book, 1887, page 184. | |
| The Boston Cooking-School Cook Book (1896) | Olive and Almond Sauce |
8 tablespoons butter 1 teaspoon beef extract 3 tablespoons flour 8 olives (stoned and cut 1 cup White Stock in quarters) y^ cup cream ^ tablespoon lemon juice ^ cup ... From The Boston Cooking-School Cook Book, 1896, page 330. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Olive Sauce |
Two dozen queen olives, one pint of rich stock, the juice of one lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a small slice of onion. Let the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 227. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Olive Sauce |
To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives. From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. | |
| Fifty-Two Sunday Dinners (1913) | Olive Sauce |
4 tablespoons butter. 2 cups Brown Stock. 1 slice onion. Y4 teaspoon salt. 5 tablespoons flour. 4 teaspoon pepper. 1 dozen olives. Process: Melt butter in sauce-pan, add ... From Fifty-Two Sunday Dinners, 1913, page 174. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Onance Harp Sauce |
Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 215. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Onton Sauce |
Boil three or four white onions till tender, mince fine; boil half pint milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| The Cook's Own Book (1832) | Or, Cut |
the veal about as big as a crown-piece, a cleaver, dip them in eggs beat up a silt, and in a in serve under them some good gravy or mushroom sauce, which may be made in ... From The Cook's Own Book, 1832, page 278. | |
| The Dixie Cook-Book (1883) | OrancE Harp Sauce |
Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; ... From The Dixie Cook-Book, 1883, page 246. | |
| The Dixie Cook-Book (1883) | Orance SHORTCAKE |
One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, ... From The Dixie Cook-Book, 1883, page 227. | |
| The Boston Cooking-School Cook Book (1896) | Orange Baskets |
Cut two pieces from each orange, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice-water until ready to ... From The Boston Cooking-School Cook Book, 1896, page 499. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Chocolate Sauce |
3 tablespoons Lowney's Premium Chocolate grated J cup rich milk J cup orange juice grated rind of 1 orange Melt chocolate in top of double boiler; add butter, stir until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 267. | |
| The White House Cook Book (1887) | Orange Cream Sauce, Hot |
THIS is made as LEMON CREAM SAUCE, substituting orange for Creams for puddings, pies and fritters may be made in the same manner with any other flavoring; if flour is ... From The White House Cook Book, 1887, page 459. | |
| The Boston Cooking-School Cook Book (1896) | Orange Sauce |
^ cup butter Few grains cayenne )^ cup flour Juice 2 oranges 13^ cups Brown Stock 2 tablespoons Sherry wine y^ teaspoon salt Rind of 1 orange, cut in fancy shapes Brown ... From The Boston Cooking-School Cook Book, 1896, page 327. | |
| The Boston Cooking-School Cook Book (1896) | Orange Sauce |
Whites 3 eggs Juice and rind 2 oranges 1 cup powdered sugar Juice 1 lemon Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices. From The Boston Cooking-School Cook Book, 1896, page 475. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Sauce |
I cup Port wine 4 tablespoons currant jelly 1 cup stock juice and grated rind of two oi-anges flour, mustard, stock, cook ten; add currant jelly, cook five minutes; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. | |
| Fifty-Two Sunday Dinners (1913) | Orange Sauce |
Make a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half ... From Fifty-Two Sunday Dinners, 1913, page 130. | |
| Larkin Housewives' Cook Book (1915) | Orange Sauce |
Mix together two cups sugar, one egg, two tablespoons cream, one tablespoon soft butter and one-half teaspoon orange extract. Serve with any plain pudding. From Larkin Housewives' Cook Book, 1915, page 111. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange SoufflS |
rind of one half orange 1 tablespoon orange juice 3 tablespoons powdered sugar Beat yolks until lemon-colored and thick. Add sugar, fruit juice and Carefully fold in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. | |
| The Picayune Creole Cook Book (1901) | Otgnons @ la Creme |
1 Dozen Small, White Onions. ful Flour. % Pint of Milk or Cream. Boil the onions as directed in the above recipe. When very tender, take off the fire and drain. Pour ... From The Picayune Creole Cook Book, 1901, page 226. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Our Cooking-school Sauce |
gill of boiling water ^ pint of wine Nutmeg to taste Beat the butter to a cream, then add the sugar; beat again, add the yolks, and beat until perfectly light and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 454. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Out of the Skins |
Make into small cakes, dip into beaten egg and then into bread crumbs, and fry in hot fat. Or, make into small cakes, fry slowly in their own fat. Serve with cream gravy ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ovsrer Sauce |
Set a basin on the fire with half pint oysters, from which all bits of shell have been picked, and one pint boiling water; let boil three minutes, skim well, and then ... From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| Gulf City Cook Book (1878) | Parboil and |
t>vo medium-sized potatoes; put them into a deep pie-plate that has been previously lined with puff-paste; pour over the potatoes a sauce made of one cup ot sugar, of ... From Gulf City Cook Book, 1878, page 156. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pare and |
cut up apples; add sugar, water and lemon juice; until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of bread, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pare and |
core apples; cook in syrup made of sugar and water until tender. Remove apples; boil syrup until thick; unmold rice; arrange apples around rice, fill cavities in apples ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. | |
| Mrs. Hale's New Cook Book (1857) | Pare the |
fruit quickly, quarter it, and be careful entirely to remove the cores ", put one table-spoonful of water into a sauce-pan before the apples are thrown in; and proceed, ... From Mrs. Hale's New Cook Book, 1857, page 238. | |
| The Boston Cooking-School Cook Book (1896) | Parisian French Dressing |
»^ cup olive oil. 2 tablespoons finely 5 tablespoons vinoigar chopped parsley % teaspoon powdered sugar 4 red peppers 1 tablespoon finely chopped 8 green peppers Bermuda ... From The Boston Cooking-School Cook Book, 1896, page 385. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Parisian French Dressing |
4 tablespoons red wine Y$ teaspoon paprika olive oil Mix ingredients and stir until well blended. ^j^fc^V-^ From Catering for Special Occasions, with Menus and Recipes, 1911, page 236. | |
| Foods That Will Win the War and How to Cook Them (1918) | Parsley Sauce |
2 tablespoons butter 2 tablespoons chopped coe For the soufflé, cook together breadcrumbs and milk for two minutes. Remove from fire, add ham and mix well. Add egg ... From Foods That Will Win the War and How to Cook Them, 1918, page 50. | |
| The Picayune Creole Cook Book (1901) | Parsley to Garnish. Apple Sauce |
Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge well with salt and pepper and place in the oven, letting it cook ... From The Picayune Creole Cook Book, 1901, page 116. | |
| The Picayune Creole Cook Book (1901) | Patates Douces Boutllies |
6 Potatoes. A Drawn Butter Sauce. Wash the potatoes well, using a cloth or brush, anl removing every particle of earth. Clip the edges of any roots that adhere. Put them ... From The Picayune Creole Cook Book, 1901, page 235. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Patrick's Day Luncheons |
dressing (stiffening one cup with one-half teaspoon granulated gelatin in spoon hot water) and garnish in centre with small pieces of green pepper cut to represent a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. | |
| Gulf City Cook Book (1878) | Peach Mangoes |
Gather one peck of clear-stone peaches before they are fully ripe. To remove the rough skin drop them in boiling lye, then in cold water; wash them in several waters, ... From Gulf City Cook Book, 1878, page 226. | |
| Housekeeping in Old Virginia (1879) | Peach Mangoes |
Pour boiling salt water over the peaches — let them stand two days; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the ... From Housekeeping in Old Virginia, 1879, page 286. | |
| Housekeeping in Old Virginia (1879) | Peach Mcmgoes |
Take large plum peaches, sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion, to the peaches. Mince fine ... From Housekeeping in Old Virginia, 1879, page 287. | |
| Common Sense in the Household (1871) | Peach Sauce |
Soak a quart of dried peaches in water Wash them, rubbing, them against one another by stirring around with a wooden spoon. Drain, and put into a saucepan with just ... From Common Sense in the Household, 1871, page 191. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Peach Sauce |
Take a quart of dried peaches (the richest are those with the skins on), soak them in cold water till tender; then drain and put them in a covered pan with very little ... From Mrs. Porter's New Southern Cookery Book, 1871, page 167. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Sauce |
4 large, mellow peaches YZ cup of sugar ^ cup of water i even tablespoonful of corn -starch i cup of cream stone the peaches; put them in a saucepan with and sugar, stew ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 453. | |
| Larkin Housewives' Cook Book (1915) | Peanut Butter Sauce |
Melt one tablespoon butter and two of Larkin Peanut Butter in a small sauce-pan. When softened, add three tablespoon? flour and two cups milk. Stir until boiling, cook ... From Larkin Housewives' Cook Book, 1915, page 109. | |
| Rumford Complete Cook Book (1908) | Peel and |
slice the tomatoes, season, and cook in the butter Keep hot while the sauce is being prepared. Cream the butter, sugar and mustard; add the hard-cooked and raw eggs, ... From Rumford Complete Cook Book, 1908, page 218. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Pepper Mangoes |
Take the Bell peppers and scald them in boiling vinegar, then cut the top end of the peppers out and clean out the seeds nicely, as the seeds are no good. You will then ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 44. | |
| The Virginia House-Wife (1824) | Pepper Pot |
Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal and a sufficient quantity of water, part of a pod of pepper, a little ... From The Virginia House-Wife, 1824, page 112. | |
| The National Cookery Book (1876) | Pepper Sauce |
Eight heads of cabbage, seven dozen peppers, seeded and chopped; ten heads of ec ery, two sticks of horse-radish, grated; of whole cloves, whole a spice, white and black ... From The National Cookery Book, 1876, page 286. | |
| Housekeeping in Old Virginia (1879) | Pepper Sauce |
2 dozen peppers. Twice this quantity of cabbage. 1 root of horseradish, cut up fine. 1 tables]30onful mustard-seed. 1 dessertspoonful cloves. 302 PEPPER SAUCE TARTAN ... From Housekeeping in Old Virginia, 1879, page 309. | |
| The Woman Suffrage Cook Book (1886) | Pepper Sauce |
One pint of mango-peppers, chopped, one quart of cab bage, chopped, enough of mixed spices to flavor. Scald vinegar enough to cover. Can in cans or bottles. From The Woman Suffrage Cook Book, 1886, page 68. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pepper Sauce |
To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. one half hour, strain and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. | |
| The Virginia House-Wife (1824) | Pepper Vinegar |
Get one dozen pods of pepper when ripe take-out the stems, and cut them in two; put them in a kettle with three pints of vinegar, boil it away to one quart and strain it ... From The Virginia House-Wife, 1824, page 218. | |
| The Boston Cooking-School Cook Book (1896) | Philadelphia Relish |
2 cups cabbage, finely shredded )^ teaspoon mustard seed 2 green peppers, finely chopped %^ teaspoon salt 1 teaspoon celery seed 2 tablespoons brown sugar ^ cup vinegar ... From The Boston Cooking-School Cook Book, 1896, page 231. | |
| The International Cook Book (1906) | Pickerel Saute", Piquante Sauce |
Chicken Saute, Gould Green Peas (35) Roast Saddle of Lamb, Mint Sauce (2482) Plombiere Marguerite (1067) 2936. POTAGE, SOISSON Soak a pint dry white beans in plenty of ... From The International Cook Book, 1906, page 900. | |
| Gulf City Cook Book (1878) | Pickle-sauce |
Take six quarts of green tomatoes, two quarts of green one quart of onions; slice them up separately, sprinkle them with salt, and let them stand two days. strain them ... From Gulf City Cook Book, 1878, page 229. | |
| The Picayune Creole Cook Book (1901) | Pieds de Cochon @ la Sauce Tomate |
Boil and prepare the feet as in recipe for ‘“‘Pig’s Feet, Sauce Robert,” and serve with a half pint of hot Tomato Sauce. From The Picayune Creole Cook Book, 1901, page 118. | |
| The Picayune Creole Cook Book (1901) | Pieds de Cochon @ la St. Hubert |
Prepare the feet as in the recipe for “Pig’s Feet, Sauce Robert,”. and serve with a half pint of hot Piquant Sauce, to which has been added a teaspoonful of Creole ... From The Picayune Creole Cook Book, 1901, page 118. | |
| The Cook's Own Book (1832) | Pig, Barbicued |
Scald, &c., a pig, of about nine or ten weeks old, the same as for stuffing widi eage-leaves, the liver of the pig, and two anchovies boned, washed, and cut extremely; ... From The Cook's Own Book, 1832, page 190. | |
| The Picayune Creole Cook Book (1901) | Pimenté—Peppered |
Piquante—A sauce of piquant flavor, vinegar or acid predominating, and highly seasoned with pepper. A la Plaque—A “Plaque” is a flat baking pan or griddle. Articles ... From The Picayune Creole Cook Book, 1901, page 20. | |
| The Dixie Cook-Book (1883) | Pine-apple Sauce |
Mix two tablespoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a ... From The Dixie Cook-Book, 1883, page 246. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Piquante Sauce |
1 tablespoon chopped chives i tablespoons flour 1 tablespoon chopped olives 1 tablespoon chopped pepper 1 tablespoon chopped pickle 1 tablespoon capers Brown the butter; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. | |
| Rumford Complete Cook Book (1908) | Piquante Sauce |
1 teaspoon chopped parsley. 1 teaspoon made mustard. A little chopped cucumber pickle. 1 teaspoon vinegar. Melt and heat the butter in a saucepan, add the onion, chopped ... From Rumford Complete Cook Book, 1908, page 69. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pistachio Ice Cream, Peach Sauce |
4 cups lukewarm milk 1 cup heavy cream i cups sugar Y% teaspoon salt \% Junket tablets 1 tablespoon cold water 1 teaspoon almond extract Green coloring 1 can peaches Mix ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 104. | |
| Aunt Babette's Cook Book (1889) | Pkune Sauce |
Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water. Boil until they are very soft. Now remove the pits or kernels, and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 294. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Place a |
board in the oven, put the dish on it, and cook until a Season the sauce with one-fourth of a teaspoonful of almond extract, and pour around the pudding. The peaches and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 275. | |
| Rumford Complete Cook Book (1908) | Place in |
a hot oven and bake about half an basting with the prepared butter every ten minutes. very hot with or without a sauce. From Rumford Complete Cook Book, 1908, page 31. | |
| Recipes for Sea Food (c. 1910s) | Place in |
a bowl and gradually add the beaten whites of two eggs, stirring constantly with a wooden pestle. Make a sauce of the following: One of butter, one Let them come to a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. | |
| Recipes for Sea Food (c. 1910s) | Place the head in a |
pan, season with salt, white pepper, and a little chopped Mix one pint of stock, a scant pint of Sherry wine, and a tomato catsup, and pour into the pan. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. | |
| The White House Cook Book (1887) | Plain Cold, Hard Sauce |
STIR together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of ... From The White House Cook Book, 1887, page 460. | |
| The New England Cook Book (1905) | Plain Prencli Dressing.—A plain French |
dressing is made simply of salt, pepper, oil, and vinegar. Three tablespoonfuls of oil to one of vinegar, saltspoon heaping full of salt, an even saltspoonful of pepper ... From The New England Cook Book, 1905, page 133. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Plain Pudding Sauce. (Miss Hammond.) — Melt |
one heaping tablespoonful of butter; add two tablespoonfuls of flour, and one cup and a half of hot water. Cook as for drawn butter; then add one cup and a half of brown ... From Mrs. Lincoln's Boston Cook Book, 1884, page 356. | |
| Housekeeping in Old Virginia (1879) | Plain Pudding — Wine Sauce. Dol |
Put the butter in after the flour. Make the consistency of pound cake batter. — Mrs. A. _S. From Housekeeping in Old Virginia, 1879, page 409. | |
| Manual for Army Cooks (1896) | Plain Sauce for Field Pudding |
To a quart of sugar add a sufficient quantity of hot water and boil, adding a little spice; boil ten minutes, then thicken with flour, stirring continually. Toward the ... From Manual for Army Cooks, 1896, page 274. | |
| Presbyterian Cook Book (1873) | Plain, Excellent Stuffing |
Mrs. R. Take stale bread; cut off all the; rub very fine, and pour over it as much melted butter as will make it crumble in your hands; salt and pepper to taste. From Presbyterian Cook Book, 1873, page 28. | |
| The National Cookery Book (1876) | PLiatn Bortep BrReap Puppia |
Pour one quart of boiling milk over two thick slices of bread, and beat it until perfectly smooth. Beat up well six eggs and add them; also nfuls of flour. Then dip a ... From The National Cookery Book, 1876, page 229. | |
| Aunt Babette's Cook Book (1889) | Plum Pudding Sauce |
Take one cup of water, a liquor glassful of brandy, two cups of sugar, juice of half a lemon. Boil all in a farina kettle. Beat the yelks of three eggs light, and add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 292. | |
| Gulf City Cook Book (1878) | Plum-pudding Sauce |
One cup of butter, two cups of sugar, yelks of two eggs, and two table-spoonfuls of butter. all and add one wine-glassful of wine and one of brandy. on all two ... From Gulf City Cook Book, 1878, page 187. | |
| Buckeye Cookery and Practical Housekeeping (1877) | PoacHED Eaas |
Break the eggs in hot water and boil for two minutes, pour off the water, and beat the eggs until they are light; season with salt, pepper and butter; serve on toast, or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 127. | |
| The Cook's Own Book (1832) | Poivrade, for |
(2) of a hardboiled egg with a oil, soy, chopped parsley, and chives, and it over slices of any cold meat. Mix with half a of melted butter two wine-glasses of sherry, ... From The Cook's Own Book, 1832, page 236. | |
| The International Cook Book (1906) | Pompano, Anchovy Butter |
Lamb Chops with Ham Potatoes Saute"es (135) 2646. HARD-BOILED EGGS WITH TOMATO SAUCE Boil twelve fresh eggs for eight minutes, plunge in cold water for a minute, remove, ... From The International Cook Book, 1906, page 829. | |
| The White House Cook Book (1887) | Pop-overs |
Two CUPS of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce. From The White House Cook Book, 1887, page 288. | |
| The Dixie Cook-Book (1883) | Porato Sauap |
Boil four large Irish potatoes, peel and mash smooth; mince two onions, and add to the potato, make a dressing of the yolks of three hard-boiled eggs, one small tea-cup ... From The Dixie Cook-Book, 1883, page 296. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porato SourFLf. © |
Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and table-spoon of good butter, add to the potato ... From Buckeye Cookery and Practical Housekeeping, 1877, page 296. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Porcupine Pudding and Caramel Sauce |
This is merely a development of the caramel custard of our foremothers, but it always reflects credit upon the hostess. Melt one cup of granulated sugar and one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 106. | |
| Mrs. Beeton's Book of Household Management (1861) | Pore Farcie |
Ingredient.;i of pork. oni<m stuffing. No. 404, gravy (see Method. S> <>!•• the ^kin in nai: • After putting in the stuffing secure the opening, wrap the loin in a ... From Mrs. Beeton's Book of Household Management, 1861, page 729. | |
| The Southern Cookbook (1912) | Port and |
equal quantity of Madeira or Sherry wine. It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Port Sauce |
To Brown Sauce add two tablespoons butter in which have been cooked one onion, one Worcestershire Sauce, and one half cup Port wine. From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. | |
| The Virginia House-Wife (1824) | Potatoe Balls |
Mix mashed potatoes with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a ... From The Virginia House-Wife, 1824, page 136. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Poulette Sauce |
To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Poultry and Gaime |
]f>7 row of larding on each side of the back-bone. This gives a particularly nice flavor. To make the gravy: Pour off all the fat from the pan, and put in the pan a from ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 161. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry, Poultry Dressing, Etc |
and two shallots, and keep these over the fire for a few minutes. Then add the whole chestnuts, also one-half pound of chestnuts previously cut out into small pieces, ... From Good Things to Eat, as Suggested by Rufus, 1911, page 45. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry, Poultry Dressing, Etc |
STUFFING FOR BIRDS—Peel two large onions, parboil them, then drain and chop them fine. Soak one breakfast cup of bread crumbs in as much milk as they will absorb without ... From Good Things to Eat, as Suggested by Rufus, 1911, page 46. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry, Poultry Dressing, Etc |
STUFFING FOR GOOSE—Roast fifty chestnuts, using care not to let them burn, remove the inner and outer peels and chop them fine. Chop the goose’s liver, put it in a ... From Good Things to Eat, as Suggested by Rufus, 1911, page 47. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry, Poultry Dressing, Etc |
STUFFING FOR TURKEY (ROASTED)—To one pound of sifted breadcrumbs add one-half pound of butter, one pound of boiled and mashed potatoes and a little summer savoryrubbed ... From Good Things to Eat, as Suggested by Rufus, 1911, page 48. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry, Poultry Dressing, Etc |
eggs in a pint of sweet milk. Stir all ingredients well. Place on the fire or in the oven and continue to stir, so as to see that the onions are cooked. After you have ... From Good Things to Eat, as Suggested by Rufus, 1911, page 49. | |
| The Cook's Own Book (1832) | Pour a |
over a pound of unslacked lime, stir tlw day, pour off the clear water into a jar, and put in the eggs as they are In this manner perfectly good for six months or more. ... From The Cook's Own Book, 1832, page 115. | |
| Directions for Cookery, in Its Various Branches (1837) | Pour a |
little water into the bottom, and put under and round the trivet a sufficiency of pared potatoes, either white or sweet ones. Put it into a hot oven, and let it bake ... From Directions for Cookery, in Its Various Branches, 1837, page 73. | |
| Directions for Cookery, in Its Various Branches (1837) | Pour in |
about a pint of water, cover the pot, and boil it slowly but steadily for two hours. Half an hour before you take put in through the hole in the centre of the crust, ... From Directions for Cookery, in Its Various Branches, 1837, page 147. | |
| Rumford Complete Cook Book (1908) | Pour the |
vegetables and fat it and add cups of boiling water. Cover closely and cook in a moderate if the bird, and the gravy two tablespoonfuls of and rubbed smoothly highly, ... From Rumford Complete Cook Book, 1908, page 62. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pove-aprLeE Sauce |
Mix butter and sugar, flavor with pineapple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pine-apple. td 212 SAUCES. From Buckeye Cookery and Practical Housekeeping, 1877, page 215. | |
| The National Cookery Book (1876) | Pracnw MANGors with On |
me lect L pec k of soft pear hes pLne Morris Wi ites when just ripe enough to part easily from the stone, and put them in salt and water for twenty-four hours; then take ... From The National Cookery Book, 1876, page 336. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prairie CHICKENS |
Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry, fill with dressing, sew up with cotton thread, and tie down the legs and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 147. | |
| The Dixie Cook-Book (1883) | Prats Cream Sauce |
One pint cream, three table-spoons brown sugar, and half a small nutmeg grated. SAUCES. 241 From The Dixie Cook-Book, 1883, page 244. | |
| The Picayune Creole Cook Book (1901) | Prepare a Plain Paste. |
Cut into squares and proceed to prepare the dumplings in exactly the same manner as in the recipe for Boiled Dumplings (see above recipe), only, instead of boiling them, ... From The Picayune Creole Cook Book, 1901, page 272. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Prepare and |
truss them as for boiling; pound in a mortar the livers of the birds, a quarter of a pound of fat bacon and some shred parsley; lay part of this forcemeat at the bottom ... From Mrs. Porter's New Southern Cookery Book, 1871, page 136. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Prepare the |
maitre d' hdtel butter as directed in the rule, and add to it the yolks stir into this the placing the sauce-pan in another of boiling stir constantly for three minutes. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 230. | |
| Common Sense in the Household (1871) | Prepare the dressing in the |
usual way, and pour over the minced Shred the lettuce, handling as little as possible, and heap in a separate howl, with pounded ice. This must accompany the salmon, ... From Common Sense in the Household, 1871, page 208. | |
| The Picayune Creole Cook Book (1901) | Prepare the Sweebreads as in the |
above recipe, which is the very nicest way in which they can be served. Make the sauce as directed, letting it brown slightly, adding, instead of the mushrooms, a can of ... From The Picayune Creole Cook Book, 1901, page 104. | |
| California Mexican-Spanish Cook Book (1914) | Prepared Spanish Sauce |
Take equal parts red and green chile peppers, same amount green and red sweet peppers, split, remove seed from all, soak in water, drain, add enough water to barely ... From California Mexican-Spanish Cook Book, 1914, page 62. | |
| Gulf City Cook Book (1878) | Press in the |
stuffing till the hole left by the bone is filled. Sew up the opening and spread over it and to well done; take out the meat, stir in a dessert-spoonful of flour, a ... From Gulf City Cook Book, 1878, page 63. | |
| Housekeeping in Old Virginia (1879) | Pried Apples |
Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. ... From Housekeeping in Old Virginia, 1879, page 239. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pudding Sauce |
Half a pound of fine powdered sugar, half a pound of butter beat to a froth with the hand, half a pint of white wine, and one gill of water. Boil the wine and water, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 116. | |
| Presbyterian Cook Book (1873) | Pudding Sauce |
; a little less than one half cup of butter: work together until smooth; add a wine glass of wine; flavor with nutmeg, and stir in boiling milk until the whole is of the ... From Presbyterian Cook Book, 1873, page 84. | |
| Presbyterian Cook Book (1873) | Pudding Sauce |
One fourth of a cup of butter; yolk of one egg; one half glass of wine; one half teaspoonful of flour; beat well together; then pour on a teacupful of boiling water. Let it simmer. From Presbyterian Cook Book, 1873, page 84. | |
| Housekeeping in Old Virginia (1879) | Pudding Sauce |
One cupful cream, from morning's milk; two cupfuls sugar 5 one egg, well beaten; one tablespoonful butter; one teaspoonful COLD SAUCE — LEMON 8ATJCE. 403 corn-starch. ... From Housekeeping in Old Virginia, 1879, page 410. | |
| Housekeeping in Old Virginia (1879) | Pudding Sauce |
One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of wine. Stir well, and let it come to a boil. — Mrs. F. D. From Housekeeping in Old Virginia, 1879, page 411. | |
| Housekeeping in Old Virginia (1879) | Pudding Sauce |
Cream together half a pound of sugar and butter. Add the yolk of one egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, but don't boil. — Mrs. Mc G. From Housekeeping in Old Virginia, 1879, page 411. | |
| The Woman Suffrage Cook Book (1886) | Pudding Sauce |
Boil half a pint of water, salt it and thicken with two table ' spoonfuls of flour mixed smooth with as little cold water as froth, and when the jelly begins to thicken ... From The Woman Suffrage Cook Book, 1886, page 78. | |
| Dainty Desserts for Dainty People (c. 1910s) | Pudding Sauce |
t envelope Knox Sparkling Gelatine. 1 pint cream, or milk. li tablespoonfuls brandy, or 2 tablespoonfuls sherry. Make a custard of milk or cream, yolks of eggs and ... From Dainty Desserts for Dainty People, c. 1910s, page 45. | |
| Gulf City Cook Book (1878) | Pudding-sauce.—no |
Beat to a cream oue cup of butter, and two of sugar over the fire and stir constantly extract of lemon or wine. in the sauce on a half teacup of any tart jelly; stirring thoroughly. From Gulf City Cook Book, 1878, page 187. | |
| Gulf City Cook Book (1878) | Pudding-sauce.—no |
Beat together four eggs and two cups of sugar; add one pint of wine, lemon and cinnamon to taste. Heat thoroughly, but do not let boil. From Gulf City Cook Book, 1878, page 187. | |
| Directions for Cookery, in Its Various Branches (1837) | Put a |
salt and water into the dripping-pan, and for av/hile baste the meat with it. Then baste it with its own gravy. A fillet of will require four hours roasting. As it ... From Directions for Cookery, in Its Various Branches, 1837, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put a |
little gravy around the set in the oven for five minutes. Garnish with parsley, and If there is no gravy left from the dinner of the day before, make a pint in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 381. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Put in |
water enough to cover the roll. Sauce for this Roll. Two tablespoonfuls of butter and one and one-half teacupfuls of powdered sugar rubbed together until as light as ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 70. | |
| Common Sense in the Household (1871) | Put in a |
pinch of cayenne, a shallot minced fine for every two quarts, and a thimbleful of celery-seed tied in a bag for the same quantity. all together for an hour, if there be ... From Common Sense in the Household, 1871, page 194. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in the |
has been well dredged with the flour; brown on^one and then turn, and brown the other. Add one quart the herbs, vinegar, salt and pepper. tightly, and simmer gently four ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 164. | |
| The New England Cook Book (1905) | Put the |
chopped meat in a skillet or stew-pan, add some white sauce, a little chopped parsley; salt and pepper to taste; stir it until it boils; allow it to cool a little; add ... From The New England Cook Book, 1905, page 79. | |
| The Cook's Own Book (1832) | Quails, Spanish |
Mix the juice QUE QUI of a lemon with some butter, salt, and pepper; pick, and prepare eight quails, the fasten the legs to the body, leaving the claws; truss them a ... From The Cook's Own Book, 1832, page 213. | |
| The International Cook Book (1906) | Queen Cakes |
1506. OMELETTE, CREAM SAUCE Break eight fresh eggs into a bowl, add half a gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for ... From The International Cook Book, 1906, page 461. | |
| The National Cookery Book (1876) | Queen Ksther's St for Purim |
Cu t « ! ) ult h sl ) ight six egg lip eacl ice into milk and then int I ge, sprinkle I wi I 1 und sugar, fl th I D nd s them hot, with a hot sauce of clarified sugar ... From The National Cookery Book, 1876, page 245. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Quick Purr Puppine |
Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 211. | |
| The Dixie Cook-Book (1883) | Quick Purr Pupprina |
Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, ... From The Dixie Cook-Book, 1883, page 241. | |
| The Cook's Own Book (1832) | Quin's |
FOR (3) A spoonful of anchovy juice, one of soy, and two of mushroom ketchup, mixed in a quarter of a pound of melted butter. From The Cook's Own Book, 1832, page 231. | |
| The Cook's Own Book (1832) | Quin's |
(2) One of Port wine, one of mushroom ketchup, one of walnut liquor, one of essence of anchovies, and a of cayenne; mix all together, and it for a quarter of an If ... From The Cook's Own Book, 1832, page 236. | |
| Mrs. Hale's New Cook Book (1857) | Quin's Sauce.—Mix |
a quarter of a pint of walnut catsup glass of soy, and a quarter of a pint of port or raisin wine; add six anchovies, beaten to a paste, or a gill of essence, six ... From Mrs. Hale's New Cook Book, 1857, page 244. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Quince Sauce |
One of quince preserve, one of milk, one of corn-starch, half a Mix the com-starch with a of the cold milk, and put the remainder in the it boils, stir com-starch, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 285. | |
| The Cook's Own Book (1832) | Ragout of Snipes |
Pick six or eight snipes very but do not wash them; take out the inside. Roast the birds, and cut off all the meat from the breasts, in the and backs, and put them ... From The Cook's Own Book, 1832, page 218. | |
| Mrs. Beeton's Book of Household Management (1861) | Raifort [Chaude].) |
Ingredients.— 2 tablespoonfuls of grated horseradish, £ a pint of rnel sauce, £ a teaspoonful of castor sugar, % a teaspoonful of \ir, cayenne, and salt. Method. — Boil ... From Mrs. Beeton's Book of Household Management, 1861, page 271. | |
| Aunt Babette's Cook Book (1889) | Raisin Sauce |
Brown some fat or butter in a spider, stir in a table.spoonful of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; throw in a handful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. | |
| The Woman Suffrage Cook Book (1886) | Raspberry Sauce |
One-half cupful of butter, one cupful of sugar, one cup ful of raspberries, the whites of two eggs. Rub the butter and sugar to a cream, beat the whites of the eggs to ... From The Woman Suffrage Cook Book, 1886, page 80. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ravigote Sauce |
Melt four tablespoons butter; add one half cup Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. | |
| Mrs. Hale's New Cook Book (1857) | Receipt).—Strip |
the outer from a fine and fresh red cabbage; wash it well, and cut it into the thinnest possible slices, beginning at the top; put it into a thick sauce-pan in which two ... From Mrs. Hale's New Cook Book, 1857, page 272. | |
| Boston School Kitchen Text-Book (1887) | Receipts for Lesson Vi |
]\IiNCED Meat on Toast. Remove the fat and gristle from the mutton, and chop it To of meat, add ssp. of salt, a spk. of pepper, and y^ c. thickened gravy. Heat quickly ... From Boston School Kitchen Text-Book, 1887, page 113. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Red Mayonnaise |
Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 52. | |
| The Cook's Own Book (1832) | Red Mullet |
and them, fold them in buttered paper, lay them dish, and bake them The liquor that comes from a of butter, dusted a teaspoonful of s<>y, two of essence of anchovy, and ... From The Cook's Own Book, 1832, page 219. | |
| The Creole Cookery Book (1885) | Reiz De Veau |
Fry slightly, putting in a little flour before it becomes too brown, as the sauce must be a pale yellow; add water to the sauce; then put in a little onion, thyme and ... From The Creole Cookery Book, 1885, page 239. | |
| The Corn Cook Book (1918) | Relish |
to serve with meats, etc.) y^ small head cabbage 2 medium-sized onions peppers freshly cooked corn 1 cup tablespoon whole black pepper whole mustard celery seed seeds From The Corn Cook Book, 1918, page 53. | |
| Aunt Sammy's Radio Recipes (1927) | Relish |
Lettuce salad. Baked apples. Rabbit en casserole. Cabbage salad. Apple turnovers. Fresh or canned salmon with egg sauce, Riced potatoes. Pepper pickle. Baked pears. Lamb ... From Aunt Sammy's Radio Recipes, 1927, page 7. | |
| Fifty-Two Sunday Dinners (1913) | Relish Dressing |
1 teaspoon mustard. 1 tablespoon melted butter. 1}4 teaspoons salt. 1 egg yolk. 4 tablespoon flour. Y4 cup hot vinegar. 1 tablespoon sugar. 1% teaspoon celery seed. Few ... From Fifty-Two Sunday Dinners, 1913, page 68. | |
| Common Sense in the Household (1871) | Remove the |
beef, when quite ready, to a heated dish; skim the drippings; add a teacupful of boiling water, boil up once, and send to table in a gravy-boat. Many reject made gravy ... From Common Sense in the Household, 1871, page 98. | |
| Common Sense in the Household (1871) | Remove the |
skin, trim them, and diji first in beaten egg, then in cracker-crumbs seasoned with peppier, minced onion, and a little sage. Fry in hot lard or drip pings twenty or ... From Common Sense in the Household, 1871, page 134. | |
| Rumford Complete Cook Book (1908) | Remove the |
shells from the nuts and blanch by pouring allow them to stand minutes when the can be the fingers and a knife. the in boiling salted water tender, which probably take ... From Rumford Complete Cook Book, 1908, page 57. | |
| Directions for Cookery, in Its Various Branches (1837) | Reserve the |
livers, gizzards, and hearts to put in the gravy. Tie the bodies of the ducks firmly round with strings, (which should be wetted or buttered to keep them from burning,) ... From Directions for Cookery, in Its Various Branches, 1837, page 151. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Reserve the |
stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it saut6 the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 275. | |
| Aunt Sammy's Radio Recipes (1927) | Rhubarb Betty |
1 quart sweetened rhubarb sauce, or 1}^ quarts raw sliced rhubarb, sugar to sweeteu. 1 quart fine, dry bread crumbs. Cinnamon or nutmeg. Mix the butter with the crumbs. ... From Aunt Sammy's Radio Recipes, 1927, page 61. | |
| Aunt Babette's Cook Book (1889) | Rhubarb Sauce |
Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until soft. Sweeten while hot, but do ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. | |
| The Boston Cooking-School Cook Book (1896) | Rhubarb Sauce |
Peel and cut rhubarb in one-inch pieces. Put in a saucepan, sprinkle generously with sugar, and add enough water to prevent rhubarb from burning. Rhubarb contains such a ... From The Boston Cooking-School Cook Book, 1896, page 658. | |
| Fifty-Two Sunday Dinners (1913) | Rhubarb Sauce |
The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water ... From Fifty-Two Sunday Dinners, 1913, page 45. | |
| Housekeeping in Old Virginia (1879) | Rich Sauce for Puddings |
One pint cream; half pound sugar; one tablespoonful butter; one glass of wine. Season to the taste. Do not let it boil. — From Housekeeping in Old Virginia, 1879, page 410. | |
| The White House Cook Book (1887) | Rich Wine Sauce |
ONE cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually and when' very light add the wine, which has been ... From The White House Cook Book, 1887, page 457. | |
| Larkin Housewives' Cook Book (1915) | Rinse with |
Make a sauce by melting three tablespoons butter in a double-boiler. Add three tablespoons flour. When bubbling add one and one-half cups sweet constantly thickened, add ... From Larkin Housewives' Cook Book, 1915, page 54. | |
| Larkin Housewives' Cook Book (1915) | Rneapple Filling |
Empty a can of shredded pineapple into sauce-pan and bring to a boil; thicken with two tablespoons Larldn Com Starch, boil a few minutes and let cool; then spread ... From Larkin Housewives' Cook Book, 1915, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roasr Quams |
Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any good dressing, and sew up with fine thread; spread with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 148. | |
| La Cuisine Creole (1885) | Roasted Beefsteaks |
Tenderloin or porterhouse steaks are the best for broiling. Have a clear fire of coals to broil on; rub the gridiron with a little fat of the meat; lay on the steak ... From La Cuisine Creole, 1885, page 70. | |
| The Cook's Own Book (1832) | Roasted Without the Skin |
it; oft" the skin, and then put to roast; butter, and make a savory powder of finely or and powdered sage, ground salt, and some bread-crumbs, rubbed together through a ... From The Cook's Own Book, 1832, page 162. | |
| The Dixie Cook-Book (1883) | Roastep ParTRIDGEs |
Clean and truss birds, put on spit or in oven to roast; baste with a little butter and hot water until a gravy is made, then baste with this; use one teaspoon of butter ... From The Dixie Cook-Book, 1883, page 174. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Robert Sauce |
Two cupfuls of stock, two small onions, four table-spoonfuls of butter, one heaping table-spoonful of flour, one teaspoonful of dry mustard, one of sugar, two Cut the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 226. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Robert Sauce |
J i ounce of flour 3 small onions ^ pint of stock i teaspoonful of tarragon i teaspoonful of French Put the butter in a frying-pan to melt; when melted, add the mix, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. | |
| Common Sense in the Household (1871) | Rol'ltky |
Or, The minced tiirkey, and crackev-crvimbs may be wet with gi'avy, two eggs beaten into it, and the forcemeat thus made rolled into oblong shapes, dipped in egg and ... From Common Sense in the Household, 1871, page 87. | |
| The Italian Cook Book (1919) | Roman Fry |
(Fritto alia Romana) Put on the fire a hash of onion and butter and it is well browned cook in it a piece of lean veal seasoned with salt and pepper. the meat begins to ... From The Italian Cook Book: The Art of Eating Well, 1919, page 58. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roman Sauce |
Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir in a table-spoon flour, previously mixed smooth with a very little cold water, add three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| The Dixie Cook-Book (1883) | Roman Sauce |
Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir in a tablespoon flour, previously mixed smooth with a very little cold water, add three ... From The Dixie Cook-Book, 1883, page 139. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roultry and Giuhe |
occasionally; two of boiling water, and simmer two hours. Mix four heaping table-spoonfuls of flour with a cupful of cold water, and in the to see is enough seasoning, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 159. | |
| The Picayune Creole Cook Book (1901) | Rouz Brun |
In making the roux, which is the foundation of a fancy sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprinkling it in and stirring ... From The Picayune Creole Cook Book, 1901, page 161. | |
| The Boston Cooking-School Cook Book (1896) | Rum Cakes |
Shape Brioche dough in the form of large biscuits and put into buttered individual tin moulds, having moulds two-thirds full; cover, and let rise to fill moulds. Bake ... From The Boston Cooking-School Cook Book, 1896, page 456. | |
| Aunt Babette's Cook Book (1889) | Rum Sauce |
Boil one cup of milk with one cup of sugar, and wet a teaspoonful of arrowroot or cornstarch with a little cold milk, and add. Just before removing from the fire add a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. | |
| The Boston Cooking-School Cook Book (1896) | Rum Sauce |
% cup sugar 1 cup boiling water ^ cup rum or wine Make a syrup by boiling sugar and water five minutes; then add rum or wine. nates Shape Brioche dough in sticks similar ... From The Boston Cooking-School Cook Book, 1896, page 456. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rum Sauce |
3 tablespoons rum J cup beaten cream Mix sugar, yolks of and rum, then the stifflybeaten whites. Cook until thick; add the beaten cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rumsiep Eas |
Beat up three eggs with two ounces fresh or washed butter, add a tea-spoon of cream or fresh milk; put in a sauce-pan and keep stirring over the fire for five minutes, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 128. | |
| The Boston Cooking-School Cook Book (1896) | Russian Sauce |
3 tablespoons butter }£ teaspoon finely chopped chives 2 tablespoons flour 3^ teaspoon made mustard 1 cup White Stock III 1 teaspoon grated horseradish ^ teaspoon salt ^ ... From The Boston Cooking-School Cook Book, 1896, page 336. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sabayon Sauce No |
4 tablespoons powdered sugar J cup wine Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sabayon Sauce No |
1 whole egg Mix all ingredients and cook over hot water, stirring constantly until mixture thickens. From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. | |
| The Boston Cooking-School Cook Book (1896) | Sabyon Sauce |
Grated rind and juice % lemon y^ cup sugar % cup white wine or 2 eggs ^ cup Sherry Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it ... From The Boston Cooking-School Cook Book, 1896, page 477. | |
| The Picayune Creole Cook Book (1901) | Salade de Concombres |
2 Fine Cucumbers. Wash and slice two nice young cucumbers, and use a plain dressing of vinegar, salt and pepper. From The Picayune Creole Cook Book, 1901, page 175. | |
| The Picayune Creole Cook Book (1901) | Salade de Poisson a la Mayonnaise |
1 Pint of Cold Boiled Fish. 1 Head of Lettuce. Mayonnaise Sauce. Use cold boiled left-over fish, picking nicely into bits of about an inch and a half square. Follow the ... From The Picayune Creole Cook Book, 1901, page 175. | |
| The New England Cook Book (1905) | Salads and Sauces |
]09 Vanilla Sauce.—Put half a pint of milk in a pan over the scalding hot add the yelks of three eggs, and stir until it is as as custard; remove the saucepan from the ... From The New England Cook Book, 1905, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SaLap-DReEssine |
The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spoons prepared mustard, one table-spoon butter; stir in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 261. | |
| Common Sense in the Household (1871) | Salmi of Woodcock or Snipe |
Clean and half-roast the birds; cut in quarters, and put in a saucepan Avith gravy made of the giblets, necks, and bits of fat pork, stewed in a little water. Add a ... From Common Sense in the Household, 1871, page 182. | |
| Larkin Housewives' Cook Book (1915) | Salt and a |
little pepper into a bowl, add one egg, until thoroughly mixed. Now add three tablespoons vinegar, one tablespoon each of butter and water, cook in double sauce-pan ... From Larkin Housewives' Cook Book, 1915, page 49. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper to Eaate |
Sauce & la Hollandaise is nothing more than a Drawn Butter Sauce, to which the juice of a lemon and the yolk of an egg have been added. Melt tho butter; add the juice of ... From The Picayune Creole Cook Book, 1901, page 166. | |
| The Picayune Creole Cook Book (1901) | Salt and Peppér to Taste |
Wash the pork chops and season well with salt and pepper. Roll in grated bread crumbs and fry in boiling lard twenty-five minutes. This will be when they have reached a ... From The Picayune Creole Cook Book, 1901, page 117. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salt Codfish with Cream Sauce |
2 cups of picked codfish 2 even tablespoonfuls of flour Yolk of one egg Cover the codfish with cold water and let it soak two hours; drain, cover with lukewarm water and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 62. | |
| Bohemian-American Cook Book (1915) | Salt to |
taste and serve with the meat. 194. VEAL WITH CREAM GRAVY. Teleci maso se smetanovou omákou. Cut two pounds of veal into dice an inch and a half square and dust with ... From Bohemian-American Cook Book, 1915, page 74. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper, Nutmeg, and Allspice to |
Melt a tablespoonful of butter, stir in two tablespoonfuls of flour, and Press through a - mix well till smooth. To this add about half a pint of water, and season with ... From The Picayune Creole Cook Book, 1901, page 166. | |
| Housekeeping in Old Virginia (1879) | Sana Mayonnaise |
The yolks (raw) of two eggs. Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring ... From Housekeeping in Old Virginia, 1879, page 217. | |
| The Dixie Cook-Book (1883) | Sarme Sauce |
Skin a tumbler of shrimps, boil skins in a tumbler of water; strain this water in two-thirds tumbler butter previously rubbed into a heaped tablespoon flour, simmer a ... From The Dixie Cook-Book, 1883, page 140. | |
| The Dixie Cook-Book (1883) | Satap Dressine |
The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spuons prepared mustard, one table-spoon butter; stir in ... From The Dixie Cook-Book, 1883, page 297. | |
| The Dixie Cook-Book (1883) | Satap Dressing |
Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessert-spoon uf ... From The Dixie Cook-Book, 1883, page 297. | |
| The International Cook Book (1906) | Saturday, Second Week of February Aoi |
707. APPLE DUMPLINGS, HARD SAUCE Prepare a pie paste exactly the same as per No. 117. Roll it on a lightly floured table to the thickness of one-fifth inch. Cut out six ... From The International Cook Book, 1906, page 219. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sauap Sauce |
Boil two eggs three minutes; mix with them a mustard-spoon of prepared mustard, a little pepper and salt, six spoonfuls drawn butter or salad oil, six of vinegar, one of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 115. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sauce |
for this plum pudding: One of white to two tablespoonfuls of butter and one claret glass of good brandy, and put to till thick as honey, and serve with pudding, hot. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sauce |
Butter thoroughly a charlotte mold, quart size, and line it with cooked tips of asparagus well drained. Cook two tablespoons of flour and two tablespoons of butter ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 338. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sauce |
1 cup macaroni 1 cup peas 1 pint tomatoes, juice and. pulp Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. From Foods That Will Win the War and How to Cook Them, 1918, page 118. | |
| Mrs. Hale's New Cook Book (1857) | Sauce .—Very |
flaps, peeled and freed entiiely from the fur, will answer for this sauce. them whole, or quarter them, and stew them tender in some rich brown gravy; give a full ... From Mrs. Hale's New Cook Book, 1857, page 233. | |
| The Picayune Creole Cook Book (1901) | Sauce @ la Ohasecur |
3 Tomatoes. 2 Onions. 6 Mushrooms. 1 Pint of Consommé, Put the flour and butter into a saucepan and blend well; then moisten with one pint of consommé or water; add the ... From The Picayune Creole Cook Book, 1901, page 167. | |
| Fifty-Two Sunday Dinners (1913) | Sauce a _l'italienne |
214 tablespoons butter. 8 cloves. 2 tablespoons finely chopped onion. 2 sprays marjoram. 2 tablespoons finely chopped carrot. 8 tablespoons flour. 2 tablespoons finely ... From Fifty-Two Sunday Dinners, 1913, page 37. | |
| The Picayune Creole Cook Book (1901) | Sauce a la Chambord |
1 Large Onion Minced. 1 Sprig of Thyme. 1 Bay Leaf. 3 Large Tomatoes. 1 Truffle, if Desired. 6 Thinly Sliced Mushrooms. 1 Pint Oyster Water. 2 Sprigs of Parsley. 2 ... From The Picayune Creole Cook Book, 1901, page 164. | |
| The Picayune Creole Cook Book (1901) | Sauce a la Diable |
1 Onion. 2 Cloves of Garlic. 1 Pickle a Finger Long. 1 Tablespoonful of Mustard. 2 Gills of Consommé. Salt and Cayenne. Juice of a Lemon, Brown the onion in butter, and ... From The Picayune Creole Cook Book, 1901, page 166. | |
| The Picayune Creole Cook Book (1901) | Sauce a la Maitre d’Hotel |
There is only one way to cook PomPano and that is to broil it and serve with a Sauce & la Maitre d’Hotel. To broil the Pompano split the fish in the middle of the back ... From The Picayune Creole Cook Book, 1901, page 60. | |
| The Picayune Creole Cook Book (1901) | Sauce a la Maitre d’Hotel |
The Bluefish is a splendid fish of the salt-water variety and much sought after. It should always be broiled. Split the fish in the middle of the back if the fish is ... From The Picayune Creole Cook Book, 1901, page 60. | |
| The Picayune Creole Cook Book (1901) | Sauce a la Mayonnaise |
To one can of Salmon allow two good-sized heads of young lettuce. Make a bed of the crisp hearts of the leaves, and tear the other leaves into small pieces with a fork, ... From The Picayune Creole Cook Book, 1901, page 85. | |
| The Picayune Creole Cook Book (1901) | Sauce A la Poulette |
Clean and prepare the calf's head as in the recipe given for “Calf’s Head Soup.” (See recipe.) Then boil it according to recipe. Cut one lemon fine and add to the ... From The Picayune Creole Cook Book, 1901, page 101. | |
| The Jewish Manual (1846) | Sauce a La Tartare |
Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard, pepper, and salt; a spoonful of paté de diable or French mustard, renders the sauce more piquante. From The Jewish Manual, 1846, page 57. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauce and |
four c^ps of the liquor in which the bones have been cooked. with salt and pepper, color a delicate brown with kitchen • bouquet, add two cups cold game, simmer ten ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. | |
| The Picayune Creole Cook Book (1901) | Sauce au Beurre Noir |
Prepare the brains as mentioned above by boiling, then place them in a saucepan, with a tablespoonful of butter. Cut up a tiny onion, and add also a sprig of thyme, bay ... From The Picayune Creole Cook Book, 1901, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Bearnaise |
To HoUandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar. Sers^ed withTnutton chops, steaks, ... From The Boston Cooking-School Cook Book, 1896, page 333. | |
| Mrs. Beeton's Book of Household Management (1861) | Sauce Blanche |
puts.— Salsify: to each £ gallon of water allow i heaped tableqr, of salt, i oz. of butter, 2 tablespoonfuls of lemon-juice. 3 3d.— Scrape the roots gently, so as to ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Aunt Babette's Cook Book (1889) | Sauce Bordelaise |
Nice for broiled steaks. Take one mediumsized onion, chopped very fine and browned in fat or butter; add a cup of strong beef gravy and a cup of claret or white wine; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. | |
| The Epicurean (1894) | Sauce Colbert |
Cut up into one-inch squares some chicken livers; season with salt and pepper and run them on to metal skewers (Fig. 176), intercalating each piece with a thin one-inch ... From The Epicurean, 1894, page 694. | |
| Mrs. Beeton's Book of Household Management (1861) | Sauce Demi-Glace |
Ingredients. — £ a pint of Espagnole sauce, ^ of a pint of good gravy. Method. — Strain the gravy and remove all the fat. Put the sauce and gravy into a saucepan, boil ... From Mrs. Beeton's Book of Household Management, 1861, page 284. | |
| The Picayune Creole Cook Book (1901) | Sauce Espagnole |
Slice the Truffies very fine, put them in a saucepan on a slow fire, with a tablespoonful of butter or two of oil, salt and pepper to taste, and the minced parsley and ... From The Picayune Creole Cook Book, 1901, page 244. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Finiste |
% teaspoon mustard 1 teaspoon lemon juice Cook butter until well ingredients. \% teaspoons Worcestershire ^ cup stewed and strained browned, and add remaining From The Boston Cooking-School Cook Book, 1896, page 337. | |
| The Creole Cookery Book (1885) | Sauce Flamande |
Put 4 yolks of eggs beaten, juice of 4a lemon, a little grated nutmeg (to season, not enough to be detected), a ta- -blespoonful ‘of vinegar, and a good sized piece of ... From The Creole Cookery Book, 1885, page 62. | |
| Presbyterian Cook Book (1873) | Sauce Foe Merangue Pudding |
One half pint of water; one quarter pound of white sugar; one quarter pound of butter rubbed a tablespoonful of boil a short time; adding a sliced lemon just before taking from fire. From Presbyterian Cook Book, 1873, page 85. | |
| Mrs. Hale's New Cook Book (1857) | Sauce for |
Tripe., Cow-heel, <S:c.—Stir into half a pint of oiled i butter, (that is, butter melted and strained,) a table-spoonful ' of garlic-vinegar, and a tea-spoonful each of ... From Mrs. Hale's New Cook Book, 1857, page 129. | |
| The Kansas Home Cook-Book (1874) | Sauce for Above |
One pint of boiling water thickened with previously mixed a liberal piece of butter, salt; sweeten and flav-; boil a few minutes. From The Kansas Home Cook-Book, 1874, page 196. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sauce for Baba |
Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 294. | |
| The Creole Cookery Book (1885) | Sauce for Batter Puddings |
Beat the yolks of 6 eggs with 4 spoonfuls of sifted sugar and,butter mixed together; have ready a pint of boiling cream to mix with the yolks; afterwards, put it on the ... From The Creole Cookery Book, 1885, page 209. | |
| The Virginia House-Wife (1824) | Sauce for Boiled Ducks or Rabbits |
Pour boiled onions over your ducks or rabbits prepared in this manner; peel some onions and boil them in plenty of water, then change the first water and boil them two ... From The Virginia House-Wife, 1824, page 126. | |
| Housekeeping in Old Virginia (1879) | Sauce for Boiled Pastry |
Stew for fifteen minutes one pint of water, half a pound of sugar, and a piece of butter as large as an egg. Beat the yolks of three eggs. Remove the pan from the fire, ... From Housekeeping in Old Virginia, 1879, page 412. | |
| Housekeeping in Old Virginia (1879) | Sauce for Boiled Poultry |
One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one ... From Housekeeping in Old Virginia, 1879, page 213. | |
| The Virginia House-Wife (1824) | Sauce for Boiled Rabbits. + |
Boil the livers, and shred them very small shred two eggs not boiled very hard, a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful of white ... From The Virginia House-Wife, 1824, page 124. | |
| The National Cookery Book (1876) | Sauce For Bortep CHICKENS |
Beat one erg and the volk of anc ther, add a tablespoonful of flour, a little pepper and salt, and a soup-plateful of the water in which the chickens were boiled. Stir ... From The National Cookery Book, 1876, page 281. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sauce for Cake |
0:sB milk, one egg, one teaspoonful of starch, one tablespoonful of flour, two tablespoonsful of sugar. From Mrs. Porter's New Southern Cookery Book, 1871, page 284. | |
| Aunt Sammy's Radio Recipes (1927) | Sauce for Cranberry Pudding Supreme |
3 tablespoons cornstarch, 2 cups boiling water. 2 cups cranberries. Mix the sugar, cornstarch, and Add the 2 cups of boiling thickened, and cook for in a double ... From Aunt Sammy's Radio Recipes, 1927, page 61. | |
| Gulf City Cook Book (1878) | Sauce for Fruits |
Whisk one half pint of cream and a tea-cup of white sugar flavor with nutmeg. From Gulf City Cook Book, 1878, page 187. | |
| The White House Cook Book (1887) | Sauce for Plum Pudding. |
CREAM together a cupful of sugar and half a cupful of butter;,, when light and creamy, add the well-beaten yolks of four eggs. Stir into this one wine-glass of wine or ... From The White House Cook Book, 1887, page 458. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sauce for Pudding |
Quarter pound butter, Two eggs well beaten together. Set the vessel in boiling water till it boils about two In making butter and sugar sauce, stir in a little lemon ... From Mrs. Owen's Illinois Cook Book, 1871, page 256. | |
| The Kansas Home Cook-Book (1874) | Sauce for Pudding |
sugar, one tablespoon one of flour, one teaspoon of lemon or vanilla, sufficient boiling water to make the consistency preferred; cook a few minutes, constantly From The Kansas Home Cook-Book, 1874, page 206. | |
| Housekeeping in Old Virginia (1879) | Sauce for Pudding |
Two large cupfuls brown sugar; one large cupful butter; one teacup wine; a little rose water. Boil the sugar and wine together. Then add the butter and grated nutmeg. — Mrs, McG, From Housekeeping in Old Virginia, 1879, page 410. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Sauce for Puddings |
FRUIT SYRUP SAUCE—One cup fruit syrup, one-half cup sugar, one teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces or any fruit you prefer. The ... From Good Things to Eat, as Suggested by Rufus, 1911, page 133. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Sauce for Puddings |
ORANGE SAUCE No. 2—Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and ... From Good Things to Eat, as Suggested by Rufus, 1911, page 134. | |
| The Appledore Cook Book (1872) | Sauce for Snow Pudding |
Beat together the yolks of six eggs and half a cup of sugar; add to this two spoonfuls milk and half a teaspoonful of salt. Put one pint of milk into a small tin pail; ... From The Appledore Cook Book, 1872, page 147. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sauce for Suet Pudding |
One tablespoouful of butter, one tea-cup of white sugar; rub both together until well mixed to a cream, then put on a kettle over steam, and as it heats stir it until a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. | |
| Housekeeping in Old Virginia (1879) | Sauce for the Same |
One pint of cream, large spoonful of butter, one glass of wine. Season to the taste. Let it cook, but not come to a boil. — Mrs, A.F. From Housekeeping in Old Virginia, 1879, page 378. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Sauce for Various Shellfish in the Shape |
OF COCKTAIL—For the truffle sauce melt three tablespoons of butter, add three tablespoons of flour, and stir until well blended, then pour on gradually while heating ... From Good Things to Eat, as Suggested by Rufus, 1911, page 61. | |
| The Picayune Creole Cook Book (1901) | Sauce Genoise (See recipe.) If the |
flavor of the spices is not desired the fish may be boiled simply in the salt and pepper water, with sprigs of The Creoles add a clove of garlic to the boiling water, ... From The Picayune Creole Cook Book, 1901, page 61. | |
| Mary Elizabeth's War Time Recipes (1918) | Sauce Hollandaise |
1 quart milk 2 tablespoons butter 8 heaping tablespoons corn flour 2 egg yolks Juice 4 lemons Melt the butter and add the flour; then boil the milk and add. Beat till ... From Mary Elizabeth's War Time Recipes, 1918, page 80. | |
| The Picayune Creole Cook Book (1901) | Sauce Marmalade de Pommes |
6 Large Apples. | 2 Tablespoonfuls of Butter. 4 Cloves. 1 Stick Cinnamon. 1 Cup Water. Cut the apples into pieces, peel and let them boil till mashed into a jelly, ... From The Picayune Creole Cook Book, 1901, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Pepper |
1 tablespoon Walnut Catsup Flour 1 teaspoon made mustard Cup hot stock Few grains cayenne Finely chopped parsley Melt butter, and add Chili Sauce, Worcestershire Sauce, ... From The Boston Cooking-School Cook Book, 1896, page 651. | |
| The Jewish Manual (1846) | Sauce Piquante |
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and ... From The Jewish Manual, 1846, page 46. | |
| The Creole Cookery Book (1885) | Sauce Piquante |
‘ Mix in a stewpan ¢ of a pint of vinegar, a very little pepper and thyme; boil away to half the quantity; add 5 tablespoonfuls of broth or clear gravy; let that again ... From The Creole Cookery Book, 1885, page 58. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Piquante |
To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and'pickle, and a few grains of cayenne. From The Boston Cooking-School Cook Book, 1896, page 326. | |
| Mrs. Hale's New Cook Book (1857) | Sauce Piquante .—Brown |
lightly, in an ounce and a half of butter, a table-.spoonful of minced eschalots, or three of onions; add a tea-spoonful of flour when they are partially done of gravy, ... From Mrs. Hale's New Cook Book, 1857, page 236. | |
| The Southern Cookbook (1912) | Sauce Robart for Rumps or Steaks |
Put into a saucepan a piece of butter the of an egg: set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. | |
| The Epicurean (1894) | Sauce Robert |
Have a good gosling, singe, draw and cut it up into seven pieces — the two legs and five pieces taken from the breast; season with salt and pepper and fr.y slowly in ... From The Epicurean, 1894, page 630. | |
| The Jewish Manual (1846) | Sauce Robert for Steaks |
Chop up some onions, throw them into a saucepan with a bit of clarified fat, let them fry till brown, then add pepper, salt, a little gravy, mustard, lemon juice, and ... From The Jewish Manual, 1846, page 55. | |
| Mrs. Beeton's Book of Household Management (1861) | Sauce Robert.) |
Ingredients. — f of a pint of brown stock, i oz. of butter, I of an oz. of flour, i dessertspoonful of vinegar, i teaspoonful of made mu2 medium-sized onions, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 293. | |
| Fifty-Two Sunday Dinners (1913) | Sauce Signora |
Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until lightly browned, add one-fourth cup flour, onehalf teaspoon salt, and stir until well ... From Fifty-Two Sunday Dinners, 1913, page 64. | |
| The Picayune Creole Cook Book (1901) | Sauce Soubdise |
Boil the onions until quite tender, adding salt and pepper. When soft mash well and pass through a sieve. Take one spoon of butter and one of flour and melt, blending ... From The Picayune Creole Cook Book, 1901, page 168. | |
| The Epicurean (1894) | Sauce Soubise Tomatee |
Cut the meat from roasted grouse into three-sixteenth inch squares removing all the skin, bones and nerves; cut the same quantity of cooked mushrooms the same size; ... From The Epicurean, 1894, page 394. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauce Supreme |
To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon Cook twenty minutes and add one fourth cup wine. From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. | |
| The Creole Cookery Book (1885) | Sauce Tartar |
Mash the yolk of a hard boiled egg; add the yolks of 2 raw ones, with salt and pepper; mix with a wooden spoon, dropping slowly a pint of oil, and moisten with tarragon ... From The Creole Cookery Book, 1885, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sauce Tartare |
YI pint of mayonnaise dressing 3 olives i gherkin i tablespoonful of capers olives, gherkin, and capers very fine, add them dressing, and it is ready for use. You may ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Tartare |
^ teaspoon mustard 1)^' tablespoons vinegar 1 teaspoon powdered sugar Capers y^ teaspoon salt Pickles Few grains cayenne Olives Yolks 2 eggs Parsley ^2, cup olive oil }^ ... From The Boston Cooking-School Cook Book, 1896, page 335. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sauce Tartare |
Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauce Tartare |
To one cup of mayonnaise dressing add one tablespoon of olives, pickle, and one teaspoon chives. From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. | |
| Fifty-Two Sunday Dinners (1913) | Sauce Tartare |
To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely ... From Fifty-Two Sunday Dinners, 1913, page 88. | |
| The Kansas Home Cook-Book (1874) | Sauce to Eat with |
IT. Two or of water, one teaspoon salt, butter size of large hen's egg, one teaspoon essence lemon, two two of currant or other jelh*; ail the ingredients bethe which ... From The Kansas Home Cook-Book, 1874, page 204. | |
| The Boston Cooking-School Cook Book (1896) | Sauce Tyrolienne |
To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, ... From The Boston Cooking-School Cook Book, 1896, page 336. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sauce Tyrolienne |
To three-fourths cup mayonnaise add one-half tablespoon each finely chopped capers and parsley, one gherkin, and can tomatoes, stewed, strained, and reduced to two tablespoons. -^j^- of From Catering for Special Occasions, with Menus and Recipes, 1911, page 147. | |
| Fifty-Two Sunday Dinners (1913) | Sauce Viennaise |
Reduce one smal! can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To threefourths cup Mayonnaise Dressing add ... From Fifty-Two Sunday Dinners, 1913, page 114. | |
| The Picayune Creole Cook Book (1901) | Sauce Vinaigrette |
12 Shallots. 2 Tablespoonfuls of 5 Tablespoonfuls of Oil. 2 Tablespoonfuls of Chopped Parsley. Mix all together as in a Sauce Ravigote, cold (see recipe), and add the ... From The Picayune Creole Cook Book, 1901, page 171. | |
| The Southern Cookbook (1912) | Sauce, Anchovy |
Sauce, Bechamel or white Sauce, bread Sauce, Benton, for hot or cold roast beef Sauce, cullis or brown Sauce, for white fowl Sauce, another for ducks Sauce, egg Sauce, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 237. | |
| The House Servant's Directory (1827) | Sauce, by J. R. W |
Take the yolks of four hard-boiled eggs, rub them through a sieve, and add to them one teaspoonful of salt, mix well up, then add two spoonsful of made mustard, stir ... From The House Servant's Directory, 1827, page 103. | |
| Mrs. Beeton's Book of Household Management (1861) | SAUCE. |
pignons.) Ingredients. — i chicken, $ Ib. lean raw ham, £ a pint of 1 sauce (see Sauces, No. j button mushrooms, salad-oil or <>ilrd butter, a crouton of friMethod.— ... From Mrs. Beeton's Book of Household Management, 1861, page 763. | |
| Mrs. Beeton's Book of Household Management (1861) | SAUCE. |
Ingredients. — 2 Ibs. of artichokes, i quart of water (about), i heaped teaspoonful of salt, i teaspoonful of vinegar, £ a pint of white sauce. Method. — Wash, peel, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | Sauce. |
a’Hotel.) After taking the onions out of the boiling water, if you wish to serve “Roast Beef aux Oignons,” peel the onions and place them around the beef roast in the ... From The Picayune Creole Cook Book, 1901, page 227. | |
| The Picayune Creole Cook Book (1901) | Sauce. (See recipe.) Spread the |
mixture in layers one-quarter of an inch thick on slices of delicate toast in circles, dredge lightly with Parmesan Cheese, set in the oven for five minutes and bake. ... From The Picayune Creole Cook Book, 1901, page 204. | |
| Recipes for Sea Food (c. 1910s) | Sauce. — Cream |
cup add gradually two beaten egg yolks; stir well. Add one tablespoonful lemon juice, dash each of salt and cayenne. Add one-half cup boihng water, and boiling water as ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. | |
| Recipes for Sea Food (c. 1910s) | Sauce. — Cream |
two; add two tablespoonfuls fresh grated horse-radish, one tablespoonful very thick cream, one-half teaspoonful lemon From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. | |
| Recipes for Sea Food (c. 1910s) | Sauce. — One |
hot stock, two minced onion, two tablespoonfuls butter, two heaping tablespoonfuls flour, one-half teaspoonful salt, one-half saltspoonful pepper, one tablespoonful ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. | |
| The New England Cook Book (1905) | Sauce.— Beat |
the yolks of tablespoonfuls of white sugar, and vanilla flavor. on it a pint of boiling milk, and stir well. Sauce.— Take one pint bowl of white sugar, not quite a ... From The New England Cook Book, 1905, page 202. | |
| Mrs. Hale's New Cook Book (1857) | Sauce.—^This |
is very simply A quart of cranberries are washed and stewed with sufficient water to cover them; when they Vjurst mix with them of brown sugar and stir them well. Before ... From Mrs. Hale's New Cook Book, 1857, page 240. | |
| Mrs. Hale's New Cook Book (1857) | Sauce.—Boil |
for the thin rind of half a small lemon, an ounce and a half of fine sugar, and a wine-glassful of water; take out the lemon peel, and mix very smoothly an of butter ... From Mrs. Hale's New Cook Book, 1857, page 240. | |
| The New England Cook Book (1905) | Sauce.—Boil |
hard, remove the shell, set in a hot dish, and serve with seasoning and sauce to taste. Poached E^gs.—Have the water well salted, but do not let it boil hard. Break the ... From The New England Cook Book, 1905, page 147. | |
| Camp Cookery (1910) | Sauce.—Brown |
two teaspoonfuls of flour in a pan with a little butter. Put two tablespoonfuls of butter on a plate and blend with it the browned flour, a teaspoonful of mustard, and a ... From Camp Cookery, 1910, page 81. | |
| The New England Cook Book (1905) | Sauce.—Mince |
fine two or slices of boiled ham, a small onion, a little parsley, pepper, and salt; stew together for a quarter of an hour; put the poached eggs in a dish, squeeze over ... From The New England Cook Book, 1905, page 147. | |
| The New England Cook Book (1905) | Sauce.—Mix |
together two of butter, some chopped parsley, juice of a lemon, and pepper. For broiled meat or fish. Brown Butter Sauce.—Put butter into a frying-pan and let it stand ... From The New England Cook Book, 1905, page 134. | |
| Mrs. Hale's New Cook Book (1857) | Sauce.—Peel |
thirty button all of n size, and boil them then put them into half a pint of melted butter, made with milk instead of w’ater, and season with salt. From Mrs. Hale's New Cook Book, 1857, page 230. | |
| Camp Cookery (1910) | Sauce.—Put |
a pound of ripe cranberries in a kettle with just enough water to prevent burning. to a pulp, all the add syrup previously prepared by a pound of in 2/3 of cranberries answer. From Camp Cookery, 1910, page 98. | |
| The New England Cook Book (1905) | Sauce.—Strain |
fifty oysters; put the juice a saucepan; add one pint of new; let it simmer, and then skim off whatever froth may rise. Rub a large spoonful of flour and two of;; add a ... From The New England Cook Book, 1905, page 133. | |
| The Boston Cooking-School Cook Book (1896) | Sauterne Sauce |
1 cup sugar 4 tablespoons Sauterne ^ cup water Green coloring Make same as Claret Sauce, and color with leaf green. Ice k la Margot Serve vanilla ice cream in champagne ... From The Boston Cooking-School Cook Book, 1896, page 528. | |
| Mrs. Beeton's Book of Household Management (1861) | Sautes en Caisses |
Ingredients. — 4 sheep's kidneys, 8 croutons of fried bread, i£ ozs. of butter, i level dessertspoonful of flour, ^ of a pint of good stock or gravy, £ a glass of sherry ... From Mrs. Beeton's Book of Household Management, 1861, page 670. | |
| Housekeeping in Old Virginia (1879) | Say Sauce |
Get young walnut leaves while tender. Make a mixture of the following ingredients; one quart salt, one handful horseradish, one-half dozen onions chopped up, two ... From Housekeeping in Old Virginia, 1879, page 307. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Brains |
brains; salt, pepper and lemon Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. buttered and seasoned cracker crumbs and chopped pickles. From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. | |
| Aunt Babette's Cook Book (1889) | Schina Sauce |
Roast one pound of cfeestnuts, remove shells, and boil them in wine and sugar until tender. Boil two pounds of sugar with the juice of four lemons. Now press the boiled ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 430. | |
| Housekeeping in Old Virginia (1879) | Scolloped Sturgeon |
Four pounds sturgeon, boiled; when cold, pick to pieces and then wash and squeeze out the water. Make a mayonnaise dressing, using celery, cayenne pepper instead of ... From Housekeeping in Old Virginia, 1879, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Scotch "Woodcock |
4 " hard-boiled " eggs 1 cup milk 1% tablespoons flour Few grains cayenne Anchovy sauce Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely ... From The Boston Cooking-School Cook Book, 1896, page 649. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scotch Woodcock |
Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise. Eggs k la Italienne.._% ^ ^^V °f fresh ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. | |
| Bohemian-American Cook Book (1915) | Scrape and |
cut or slices and place in boiling water. When tender, place in a saucepan with a of pepper and with sauce thickened with a beaten Qgg or flour and butter blended ... From Bohemian-American Cook Book, 1915, page 171. | |
| The Kansas Home Cook-Book (1874) | Season the |
in the platter with butter, pepper and set the dish over hot water to keep warm. When the steak is broiled, add a little coffee, to make more gravy, if needed. Never buy ... From The Kansas Home Cook-Book, 1874, page 70. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Season the |
cutlets with salt and pepper, and lay them on the butter and Cover tightly, and cook slowly for half an hour; out, and dip in egg and bread crumbs, and fry in boiling ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 193. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Season with |
and and fry a nice brown in Serve with fried parsley around them, or with cream sauce. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 68. | |
| The Southern Cookbook (1912) | Season with |
sage, and shred fine. Put all when mixed into a cawl, and fasten tight with a needle and thread. it on a hanging jack, or by a string; or serve in slices with parsley ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 167. | |
| Ryzon Baking Book (1916) | Season with |
salt, pepper and grated nutmeg, and just moisten with water or gravy. Put aside one-third of paste to keep warm, and divide rest into six equal-sized pieces. Form each ... From Ryzon Baking Book, 1916, page 75. | |
| Aunt Sammy's Radio Recipes (1927) | Season with |
salt and pepper. Pour the gravy over the liver or serve it separately. Garnish the dish of liver with the bacon and a bit of parsley. From Aunt Sammy's Radio Recipes, 1927, page 35. | |
| Aunt Sammy's Radio Recipes (1927) | Season with |
salt and pepper. Make a gravy by adding flour and mixing well with the fat. Then add hot water. Pour the gravy over the cutlet. From Aunt Sammy's Radio Recipes, 1927, page 36. | |
| Larkin Housewives' Cook Book (1915) | Season with Larkin Pepper and |
and a few drops of Worcestershire Sauce. Add one raw egg slightly beaten, cook for two minutes, and fill prepared peppers. Put bread-crumbs and small pieces of butter on ... From Larkin Housewives' Cook Book, 1915, page 38. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable, November to February |
1486.— CELERY, STEWED. See Celery with Espagnole Sauce, No. 1489; and Celery, Ragout of, No. 1490. 1487.- CELERY WITH WHITE SAUCE. (Fr.— C£leri a la Sauce Blanche.) ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | See Cucumber with Parsley Sauce. Re< |
1500.— CUCUMBERS, TO DRESS. (Fr— Concombres a 1'Huile.) Ingredients. — 3 tablespoonfuls ot tuls of vinegar, salt and pepper to taste, cucumber. Method. — Pare the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | See Fricassée Brown Gravy.) Pre |
pare a Vol-au-Vent Paste (see récipe) and line a two-quart tin pan with the paste. Pour in the pigeons and gravy, and let bake in the oven till the top crust is nicely ... From The Picayune Creole Cook Book, 1901, page 137. | |
| The New England Cook Book (1905) | See Sauces |
Roast Lamb.—Wash well, season with pepper ana salt, put in the dripping-pan with a often with the dripping; skim the gravy well and thicken with flour. Lamb Stewed in ... From The New England Cook Book, 1905, page 102. | |
| The International Cook Book (1906) | Seed Cakes |
1056. SCRAMBLED EGGS, McKAY Crack eight fresh eggs in a bowl with a half gill sweet cream. Season with half teaspoon salt, two saltspoons white pepper; sharply beat up ... From The International Cook Book, 1906, page 324. | |
| Common Sense in the Household (1871) | Sej^se |
thicken with a tablespoonful of browned flour wet into a smooth thin paste with water; add a tablespoonful walnut or mushroom catsup, a teaspoonful of Worcester shire or ... From Common Sense in the Household, 1871, page 44. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Select Jamaica or Messina oranges of |
uniform size and small, cut in thin slices and slices in quarters. Marinate with one-third cup of olive oil, two table¬ spoons of lemon juice, six drops of tabasco ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 276. | |
| Common Sense in the Household (1871) | Send to |
in a chafing-dish, with the gravy poured about the Or, You can put a lump of the butter in the bottom of the pan, and when it boils, lay in the slices of meat, turning ... From Common Sense in the Household, 1871, page 112. | |
| Rumford Complete Cook Book (1908) | Separate the |
white from the yolk of the egg and beat each. hot mixture (let it cool a little) over the yolk, put in the sugar and fold in gently the stiffly-beaten white. into two ... From Rumford Complete Cook Book, 1908, page 248. | |
| Common Sense in the Household (1871) | Serve the |
in a glass dish, with six tablespoonfuls of vinegar and half the dressing stirred in with it. Spread the remainder over the top, and lay blanched lettuce-leaves around ... From Common Sense in the Household, 1871, page 64. | |
| The New England Cook Book (1905) | Serve with |
well-seasoned gravy poured around them in the dish. Boiled Cabbage.—Strip off the loose or withered leaves, and v/ash well; split in two, or if the head be veiy large, ... From The New England Cook Book, 1905, page 118. | |
| Rumford Complete Cook Book (1908) | Serve with |
a hard or liquid sauce. For baked apple or other fruit dumplings inclose the in a square of either short or flaky paste (see pages 105 and 106), press the edges firmly ... From Rumford Complete Cook Book, 1908, page 131. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Serve with Brandy |
and Hot Sauce. one-third cup butter and add gradually, while constantly, one cup brown and two by Force through a pastry bag with rose tube, and green and cherries. HOT ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 210. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Serve with French |
dressing made of claret and lemon juice instead of vinegar, or with a cream dressing. In using the cream dressing, mix the ingredients with a little of the dressing and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 147. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Serve with HoUandaise Sauce |
Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades. From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. | |
| The Boston Cooking-School Cook Book (1896) | Serve with Sauce Tartare |
Smelts are fried without being skewered, but often are skewered in variety of shapes. To fry gelatine. Take up a few shreds and drop in hot, deep fat; it v/ill ... From The Boston Cooking-School Cook Book, 1896, page 219. | |
| The New England Cook Book (1905) | Set in a |
saucepan of boiling water to reach two-thirds up the side of the mold, and steam three-quarters of an hour. Turn out carefully on a dish, and serve with peach sauce, ... From The New England Cook Book, 1905, page 199. | |
| Mrs. Hale's New Cook Book (1857) | Sew or |
fasten it with small skewers it in a frying-pan with a bit of butter. Break the bone, put it into a sauce-pan, with some water, an onion, a bunch of parsley; let it stew ... From Mrs. Hale's New Cook Book, 1857, page 154. | |
| The White House Cook Book (1887) | Sharp Brown Sauce |
PUT in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper ... From The White House Cook Book, 1887, page 182. | |
| Housekeeping in Old Virginia (1879) | Sheep's Tongues |
Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some ... From Housekeeping in Old Virginia, 1879, page 182. | |
| The Cook's Own Book (1832) | Sheep's Trotters Fried. Clean |
some sheep's trotters nicely, scald and wash them in hot water; stew them in that sauce in which CALF'S HEAD is and bone Fry, but not till brown, iu a butter, some ... From The Cook's Own Book, 1832, page 242. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sherry Sauce |
8 tablespoons sberry Mix butter, sugar, yolks and 'cream; in boiler until mixture thickens; add wine, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. | |
| Fifty-Two Sunday Dinners (1913) | Sherry Sauce |
Cook-one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and ... From Fifty-Two Sunday Dinners, 1913, page 104. | |
| Fifty-Two Sunday Dinners (1913) | Sherry Sauce |
8 tablespoons butter. 34 cup cream. ¥4 cup sugar. 8 tablespoons sherry wine. 2 egg yolks well beaten. Few grains salt. ¥% teaspoon nutmeg. Process: Cream butter, add ... From Fifty-Two Sunday Dinners, 1913, page 134. | |
| The Cook's Own Book (1832) | Shkki-s |
KIDNDYS, \Va-h anil dry some uii-e kidneys, cut them in half and with a small skewer kc-ep them o|NMi in imitation of two shells, season diem wiih salt and |>e|>|x-r, ... From The Cook's Own Book, 1832, page 241. | |
| Housekeeping in Old Virginia (1879) | Shoat's Head |
Get a shoat's head and clean it nicely. Boil and chop in pieces. Season with: shoat's head, to stew — TO HASH pig's head. 135 2 tablespoonfuls tomato catsup. 2 ... From Housekeeping in Old Virginia, 1879, page 142. | |
| The Picayune Creole Cook Book (1901) | Should Always Be Cooked |
Sheepshead may be boiled, broiled or baked, and is good with any sauce. Redfish is principally used in making ‘“‘Courtbouillon,” or it is boiled and served with an ... From The Picayune Creole Cook Book, 1901, page 51. | |
| The Picayune Creole Cook Book (1901) | Silvery Sauce |
Sauce Argentéec. 1 Cup of Sugar. 1 Tablespoonful of 1 Tablespoontful of Vanilla or Lemon. 2 Cups of Milk. Beat the sugar and the butter to a cream. Set the milk to boil, ... From The Picayune Creole Cook Book, 1901, page 290. | |
| The Southern Cookbook (1912) | Simmer and |
shake them till all the liquor be dried up, but be careful they do not burn. Lay them on tins or sieves in a slow they are dry enough to beat to powder; then put the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 132. | |
| Recipes for Sea Food (c. 1910s) | Simmer the |
without trimming them, in the same manner. When they are done, drain them and to Cut the untrimmed dice. Mix them with some thick Allemande sauce, two ounces of grated ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. | |
| Larkin Housewives' Cook Book (1915) | Simple Dressing for Cabbeige |
A very good dressing to serve with cabbage is whipped cream, either sweet or sour, into which has been stirred vinegar to make it tart, and a little sugar, salt and ... From Larkin Housewives' Cook Book, 1915, page 42. | |
| The Cook's Own Book (1832) | Skate, Stewed |
skate, art it into square pit-res, ami l>rown l.iitter in a living-pan; a rich sauce tlie skin and parings, to be in. SNI SOL three pints of water, with an oninn, some a ... From The Cook's Own Book, 1832, page 243. | |
| Common Sense in the Household (1871) | Skim and |
strain, retui-n to the fire, and add a little brown sherry and with a pinch of nutmeg; thicken with brown flour, if the stuffing has not thickened it sufficiently, boil ... From Common Sense in the Household, 1871, page 176. | |
| Gulf City Cook Book (1878) | Skim and |
strain the liquor. Cut the terrapins up, cleaning the entrails and removing the gall. Then put back into the liquor, and boil until done. Add the dressing, consisting of ... From Gulf City Cook Book, 1878, page 29. | |
| Common Sense in the Household (1871) | Skim the |
gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then cliopped fi^ne, and added to the gravy in the ... From Common Sense in the Household, 1871, page 93. | |
| Bohemian-American Cook Book (1915) | Skim the |
fat from the gravy, strain and serve with the 213. STEWED CALF'S LIVER. játra. Wash the liver, trim off all the skin, and slice thin. Fry one minced onion in butter, add ... From Bohemian-American Cook Book, 1915, page 80. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Skin and |
seed three-fourths cup grapes. vj)pr--^= Cut one-third cup pecan nut meats in Arrange on a bed of romaine, pour over dressing, and garnish with strip of red pepper. For ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 65. | |
| Common Sense in the Household (1871) | Small Bikds |
upou each. When the birds are done, serve upon the toast, with the gravy poured over it. The toast should lie under them Avhile cooking at least five miaiites, during ... From Common Sense in the Household, 1871, page 181. | |
| The White House Cook Book (1887) | Smothered Beefsteak |
TAKE thin slices of steak from the upper part of the round or one large thin steak. Lay the meat out smoothly and wipe it dry. Prepare a dressing, using a cupful of fine ... From The White House Cook Book, 1887, page 134. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Snow Balls |
i cup of rice Wash the rice and put it into a farina boiler with the milk. Boil until tender, add salt, and put into small cups to cool. When cold, turn out on a deep ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 449. | |
| Presbyterian Cook Book (1873) | Snow Sauce |
One cup; one half cup; yolk of one egg; one glass of wine or brandy. Heat the wine mixing, and, when ready to send to the table, beat the white of the egg very light, ... From Presbyterian Cook Book, 1873, page 85. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soak in |
some cream or milk, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry of a brown, and serve with butter, wine, and sugar sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 145. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soak the |
two hours in the cold water. Whip the cream to a Put the peaches in a sauce-pan and let them simmer twenty minStir often. Add the gelatine to the hot peaches and remove ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 293. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soft Custard Sauce |
^ cup of powdered sugar to boil in a farina boiler. and sugar together until light and creamy, then into the boiling milk, and stir over the fire until they begin to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 451. | |
| Boston School Kitchen Text-Book (1887) | Some of |
juices are drawn out into the water, and the steam from this heats and softens the meat. These juices make a rich and savory gravy. A convenient way is to put the meat ... From Boston School Kitchen Text-Book, 1887, page 97. | |
| Housekeeping in Old Virginia (1879) | SoRA, Ortolans, Robins, and Other Small Birds |
They should be carefully cleaned, buttered, sprinkled with pepper and salt, and broiled. When they are served, butter them again. If you like, serve each bird on a piece ... From Housekeeping in Old Virginia, 1879, page 122. | |
| The Southern Cookbook (1912) | Sorrel Sauce |
Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can: and chop it: it with a little butter, pepper and salt; and if you like it high, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 157. | |
| The Cook's Own Book (1832) | Sorrel, to Stew |
Strip the leaves from the stalks, wash them well, scald them in boiling water in a silver saucepan, or in an earthern pipkin; strain and stew them in a little gravy till ... From The Cook's Own Book, 1832, page 246. | |
| The Boston Cooking-School Cook Book (1896) | Soubiae Sauce |
2 cups sliced onions % cup cream or milk 1 cup Veloute Sauce Salt and pepper Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, ... From The Boston Cooking-School Cook Book, 1896, page 325. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Soubise Sauce |
Boil three large onions till very soft. Drain, and rub the onion through a sieve. Stir the onion pulp into half a pint of white sauce made with mtlk or cream. From Mrs. Lincoln's Boston Cook Book, 1884, page 219. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Soubise Sauce |
; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 114. | |
| The Virginia House-Wife (1824) | Soused Feet in Ragout |
Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter, stew the feet in it a few minutes. From The Virginia House-Wife, 1824, page 82. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Spanish Codfish |
13^ c codfish 2 tsp chopped parsley Yo chopped onion y% tsp pepper Freshen the codfish In cold water, Make the tomato, cream sauce and put all in double boiler, From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 29. | |
| Aunt Sammy's Radio Recipes (1927) | Spanish or Creole Sauce |
2 cups canned tomatoes. 2 tablespoons chopped onion. 1 chopped green pepper or canned pimiento. cup chopped celery. 2 teaspoons minced parsley. 4 tablespoons minced ham ... From Aunt Sammy's Radio Recipes, 1927, page 66. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Sauce |
Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely ... From The Boston Cooking-School Cook Book, 1896, page 322. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Sauce |
2 tablespoons finely chopped ^ cup butter lean raw ham y^ cup flour 2 tablespoons chopped celery 1)^ cups Brown Stock 2 tablespoons chopped carrot ^ cup stewed and ... From The Boston Cooking-School Cook Book, 1896, page 329. | |
| The Cook's Own Book (1832) | Spice for White Sauce |
two ounces of pepper, a quarter of an ounce of mace, grate one nutmeg, and the peel of one lemon; mix all together in a bottle. From The Cook's Own Book, 1832, page 260. | |
| Foods That Will Win the War and How to Cook Them (1918) | Spice Sauce |
teaspoon cinhamon teaspoon nutmeg 1 egg bolt bot bot Mix corn syrup and spices. Add beaten yolks and milk. over hot water until thick. Add vanilla and beaten awhites. From Foods That Will Win the War and How to Cook Them, 1918, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Spiced Apple Sauce |
Wipe, quarter, core, and pare eight sour apples. Put in a saucepan, sprinkle with one cup sugar, add eight cloves, and enough water to prevent apples from burning. Cook ... From The Boston Cooking-School Cook Book, 1896, page 656. | |
| Fifty-Two Sunday Dinners (1913) | Spiced Apple Sauce |
Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three or + + Tard Sundoy 52 Sunday Dinners 39 four ... From Fifty-Two Sunday Dinners, 1913, page 42. | |
| The Picayune Creole Cook Book (1901) | Spoonful of Chili Pepper |
Cut the pork very fine, lean and fat, into pieces of about:half an inch Square. Chop the onions very fine, and mince the garlic and fine herts. Grind the cloves. Put a ... From The Picayune Creole Cook Book, 1901, page 182. | |
| Recipes for Sea Food (c. 1910s) | Spread a |
thin layer of thick mashed potatoes in an oval baking dish, well buttered. Remove the bone and skin from the steaks and place them one overlapping the other on the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 103. | |
| The Appledore Cook Book (1872) | Sprinkle with |
salt and pepper, and fry brown. When all the veal is fried, mix with the boiling fat two ta- 'blespoonfuls of dry flour; stir until there are no lumps, and the.flour is ... From The Appledore Cook Book, 1872, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sprinkle with |
a scant teaspoonful of salt— unless the vegetables were salted in cooking, and add the whole French dressing, or half a cupful of the boiled dressing. Keep very cool until served. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 221. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep Kiwrey |
Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a few moments, thicken with flour and water, add ... From Buckeye Cookery and Practical Housekeeping, 1877, page 183. | |
| Fifty-Two Sunday Dinners (1913) | Sssssss—s—fsssssc—f—xmm |
Third Sundoy 52 Sunday Dinners 167 cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot. From Fifty-Two Sunday Dinners, 1913, page 171. | |
| Mrs. Owen's Illinois Cook Book (1871) | Staffordshire Beefsteak |
Beat them a little with, a rolling pin, flour and season, then fry sliced onion of a light brown; lay the steaks into a stew pan, and pour as much boiling over them as ... From Mrs. Owen's Illinois Cook Book, 1871, page 72. | |
| Larkin Housewives' Cook Book (1915) | Stand the |
filled peppers in a baking dish, surround with the tomato sauce and cook gently (about twenty-five bacon, pepper, tomatoes, sugar, cinnamon, and cloves were all bought from Larkin Co. From Larkin Housewives' Cook Book, 1915, page 37. | |
| The Jewish Manual (1846) | Steaks with Chesnuts |
Take a fine thick steak, half fry it, then flour and place it in a stewpan with a little good beef gravy, season with cayenne pepper and salt, when it has simmered for ... From The Jewish Manual, 1846, page 87. | |
| The Cook's Own Book (1832) | Steaks, Dressed |
Cut thin steaks, longer than they are broad, off a rump; teat them with a rolling-pin; roll and tie them with a thread; cut them even at the ends; fry them brown with a ... From The Cook's Own Book, 1832, page 64. | |
| The House Servant's Directory (1827) | Steel Grates |
Take one pound of soft soap, one quart of rain or soft water, put them in a sauce pan and boil it to one pint, then take some of this jelly and mix it with some emery, ... From The House Servant's Directory, 1827, page 92. | |
| The Boston Cooking-School Cook Book (1896) | Sterling Sauce |
y^ cup butter 1 teaspoon vanilla or 1 cup brown sugar 2 tablespoons wine 4 tablespoons cream or milk Cream the butter, add sugar graduall}^, and milk and flavoring drop ... From The Boston Cooking-School Cook Book, 1896, page 477. | |
| The Good Housekeeper (1841) | Stew Cugumbers |
‘Pare eight or ten ‘large cucunibers, and cut them into thick slices, flour them well,-and fry them in butter; ‘then put them into a saucepan with a'teacupful of gravy; ... From The Good Housekeeper, 1841, page 76. | |
| Mrs. Hale's New Cook Book (1857) | Stewed Apple Sauce .—Pare and |
core apples, put them a preserve-pot, cover up, and set it on a hot hearth, or in a sauce-pan of water, to boil; when the apples are soft, mix them to a pulp with a ... From Mrs. Hale's New Cook Book, 1857, page 239. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Calf's Feet |
Whex properly cleaned, rub the feet over with pepper, a very little salt and mace; cut them into moderately-sized and put a stew-pan with a shallot and a beefsteak, also ... From Mrs. Porter's New Southern Cookery Book, 1871, page 104. | |
| The Dixie Cook-Book (1883) | StEwED CaRkoTs |
Take any quantity desired, divide the carrots lengthwise, and boil until perfectly tender, which will require from one to two hours. When done, have ready a sauce-pan ... From The Dixie Cook-Book, 1883, page 331. | |
| The Virginia House-Wife (1824) | Stewed Chine |
Take the neck chine, rub it well with salt, lay it in a pan, put Jina pint of water, and fill it up with sweet potatoes nicely washed, but not peeled, cover it close and ... From The Virginia House-Wife, 1824, page 81. | |
| Mrs. Owen's Illinois Cook Book (1871) | Stewed in Gravy |
One pint of mushroom buttons, one pint of brown gravy, of a teaspoonful of grated nutmeg, cayenne and to Make a pint of brown gravy, cut nearly all the stalks away from ... From Mrs. Owen's Illinois Cook Book, 1871, page 112. | |
| Mrs. Owen's Illinois Cook Book (1871) | Stewed Prairie Chidden |
Out the chickens in pieces, wash and pick off all feathers; put them in a pot, with just enough to cook pepper and butter. Make a nice gravy of flour and butter, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 93. | |
| Common Sense in the Household (1871) | Stewed Sea-kale |
Clip off the stems, wash well, tie in neat bunches, and it has lain in cold water an hour or so, put into a saucepan of boiling yiinutes, w^ell, clip the threads, and to ... From Common Sense in the Household, 1871, page 242. | |
| Housekeeping in Old Virginia (1879) | Stewed Yenison |
Cut in tolerably thick slices. Put in an 'oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a ... From Housekeeping in Old Virginia, 1879, page 116. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stirling Sauce |
3 tablespoons milk 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. | |
| The White House Cook Book (1887) | Stirring the Cranberry Sauce |
your fingers, a handful at a time, until it becomes smooth and quite thick. Turn it into a dish that has been dipped in water. Make a sauce very sweet to serve with it. ... From The White House Cook Book, 1887, page 453. | |
| Mrs. Beeton's Book of Household Management (1861) | Stock for Gravy |
Gravy, pure and simple, is usually described as " the juices of the meat "; and it has been said that good gravy is an evidence of bad roasting or baking. But experience ... From Mrs. Beeton's Book of Household Management, 1861, page 254. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strain the |
stock, and set aWay to harden. When hard, scrape of eve’- particle of fat, and put on the fire in a clean sauce-pan, with half a slice of onion and the whites of two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 163. | |
| The New England Cook Book (1905) | Strain the |
gravy, add three tablespoonfuls of chopped parsley, and pour over the stew. Boiled Leg of Lamb.—Choose a ewe leg, as is more fat on it; saw off the knuckle, trim off the ... From The New England Cook Book, 1905, page 102. | |
| The New England Cook Book (1905) | Strain the |
skins out through a colander, and add to the juice two cupfuls of sugar; let it simmer for minutes, and pour into a mold previously wet in cold water. Strawberry ... From The New England Cook Book, 1905, page 132. | |
| Bohemian-American Cook Book (1915) | Strain the |
of the liquor into a saucepan and boil in it balls the size of an English walnut, made of the above mixture. When done, add the giblets, thicken with brown sauce, add a ... From Bohemian-American Cook Book, 1915, page 105. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Strawberry Sauce |
Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 216. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Sauce |
}{ cup butter 1 cup powdered sugar ^ cup strawberries White 1 egg Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed. From The Boston Cooking-School Cook Book, 1896, page 476. | |
| The Picayune Creole Cook Book (1901) | Strawberry Sauce |
Sauce auw Fratecs. 1 Cup of Cream. The Whites of 2 Eggs. 1 Cup of Sugar. % SP of Butter. 1 Cup of Fresh Mashed Strawberries. Mash the strawberries, and press them ... From The Picayune Creole Cook Book, 1901, page 290. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Strawberry Sauce |
1 cup strawberries 1 beaten egg white; add sugar, egg white;; add strawberries crushed to a pulp. From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. | |
| Fifty-Two Sunday Dinners (1913) | Strawberry Sauce |
1 cup sugar. | 14 cup water. 2 cups strawberry pulp. Process: Make a syrup by boiling water with sugar three minutes (after mixture begins to beil), cool slightly and ... From Fifty-Two Sunday Dinners, 1913, page 78. | |
| The Dixie Cook-Book (1883) | Strewep Kipvey |
Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a few moments, thicken with flour and water, add ... From The Dixie Cook-Book, 1883, page 211. | |
| Directions for Cookery, in Its Various Branches (1837) | Stuff the |
body with a force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the stuffing in its ... From Directions for Cookery, in Its Various Branches, 1837, page 138. | |
| The Italian Cook Book (1919) | Stuffed Artichokes |
(Carciofi ripieni) Cut the stalk at the base, remove the small outside leaves and wash the artichokes. Then cut the top and open the internal leaves so that you can cut ... From The Italian Cook Book: The Art of Eating Well, 1919, page 82. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Stuffed Beefsteak |
is as nice for dinner as a much more expensive roast, and it can be prepared from a rather poor flank or round steak; pound well, season with salt and pepper, then ... From Buckeye Cookery and Practical Housekeeping, 1877, page 329. | |
| Foods That Will Win the War and How to Cook Them (1918) | Stuffed Figs |
Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and onequarter cup of finely chopped ... From Foods That Will Win the War and How to Cook Them, 1918, page 79. | |
| Bohemian-American Cook Book (1915) | Stuffed Kohlrabi |
Nadívané kedlubny. Peel young kohl-rabi of even size, dig a cavity in each and Prepare a stuffing by chopping or grinding a piece of raw veal and pork or smoked meat, ... From Bohemian-American Cook Book, 1915, page 159. | |
| The Creole Cookery Book (1885) | Stuffed Peaches |
Take free-stone peaches of the finest kind (let them be full grown, but not quite ripe) and lay them in salt and water for 2 days, covered with a board to keep them ... From The Creole Cookery Book, 1885, page 235. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stuffed Peppers |
Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two of chopped cabbage, a cupful of white mustard seed, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 348. | |
| Aunt Sammy's Radio Recipes (1927) | Stuffed Peppers |
6 green peppers. 1 teaspoon onion juice. 2 cups dry crumbs. teaspoon salt, or to taste. 2 tablespoons chili sauce or 2 cups ground cooked meat. ketchup. Cut the stem ... From Aunt Sammy's Radio Recipes, 1927, page 24. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Peppers I |
6 green peppers }4 cup Brown Sauce 1 onion, finely chopped 3 tablespoons bread crumbs 2 tablespoons butter Salt and pepper 4 tablespoons chopped mushrooms Buttered bread ... From The Boston Cooking-School Cook Book, 1896, page 356. | |
| The Boston Cooking-School Cook Book (1896) | Stuffing |
1 cup cracker crumbs ^ teaspoon pepper ^ cup melted butter % tablespoon Poultry ^ teaspoon salt Seasoning ^ cup boiliug water From The Boston Cooking-School Cook Book, 1896, page 270. | |
| The Boston Cooking-School Cook Book (1896) | Stuffing |
1 cup hot riced potatoes 1 tablespoon butter ^ teaspoon salt y^ cup soft stale bread 3^ teaspoon pepper crumbs soaked in some }/^ teaspoon marjoram of the celery water ... From The Boston Cooking-School Cook Book, 1896, page 317. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing |
2 cups cracker crumbs. 1 onion finely chopped. 1 cup English walnut meats 1 teaspoon finely chopped parsbroken in small bits. ley. 1 cup thick cream. Y% teaspoon celery ... From Fifty-Two Sunday Dinners, 1913, page 174. | |
| Mrs. Hale's New Cook Book (1857) | Stuffing for |
turkeys, fowls, and To bone a turkey or fowl. To bone poultry or game. To bone fowls for fricassees, <tc., Goose, to roost, Sauce for, Ducks, to roast, To hash a duck or ... From Mrs. Hale's New Cook Book, 1857, page 14. | |
| Gulf City Cook Book (1878) | Stuffing for |
it.—Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion; season with one level spoonful each ... From Gulf City Cook Book, 1878, page 40. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Stuffing for a Suckling Pig and ’possum |
Put two tablespoonfuls of finely chopped onions into a saucepan with one teaspoon of oil. Toss them over the fire for five or six minutes, add eight ounces of rice boil ... From Good Things to Eat, as Suggested by Rufus, 1911, page 47. | |
| Boston School Kitchen Text-Book (1887) | Stuffing for Baked |
Weiyhing from four to six pounds. c. cracker crumbs. 1 ssp. 1 ssp. pepper. 1 tsp. chopped onion. tsp. choj)ped parsley. 1 tsp. capers. 1 tsp. pickles. c. melted butter. ... From Boston School Kitchen Text-Book, 1887, page 233. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing for Hearts |
¥% cup cracker crumbs. 4 teaspoon finely chopped ¥ cup stale bread crumbs. parsley. 2inch cube fat salt pork 1 tablespoon onion finely finely chopped. chopped. 2 blades ... From Fifty-Two Sunday Dinners, 1913, page 105. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Stuffing for Poultry Galantine—cut Into |
squares three pounds of cooked flesh of either ducks or fowls; peel and chop two hard boiled eggs and one medium-size onion. Mix all of these together with three ... From Good Things to Eat, as Suggested by Rufus, 1911, page 47. | |
| Housekeeping in Old Virginia (1879) | Stuffing for Sixty Mangoes |
1 pound black mustard-seed. 2 pounds chopped onion. 278 PEACH MANGOES. 1 ounce nutmeg. 2 handfuls black pepper. 1 ounce turmeric, well mixed with cold water. Pound the ... From Housekeeping in Old Virginia, 1879, page 285. | |
| The Boston Cooking-School Cook Book (1896) | Stuffing I |
1 cup cracker crumbs % cup boiling water 1^ cup butter Salt and Pepper Powdered sage, summer savory, or marjoram Melt butter in water, and pour over crackers, to which ... From The Boston Cooking-School Cook Book, 1896, page 303. | |
| Boston School Kitchen Text-Book (1887) | Stuffing. — Moisten |
c. cracker or soft bread crumbs i^ c. melted highly with mixed sweet herbs. the chicken on one side on a rack in a dripping-pan. Rub all or dripping and Put 3 tbsp. of ... From Boston School Kitchen Text-Book, 1887, page 265. | |
| The New England Cook Book (1905) | Stuffing.—Take |
two-thirds and one-third boiled potatoes grated, butter size of an egg, pepper, one ^^'g; mix thoroughly. From The New England Cook Book, 1905, page 85. | |
| Camp Cookery (1910) | Stujfed and Baked.—Clean, remove |
fins, but leave on head and Prepare a stuffing as put a cupful of dry bread-crumbs in a frying-pan over the fire with two tablespoonfuls of or the equivalent of and them ... From Camp Cookery, 1910, page 102. | |
| The White House Cook Book (1887) | Sugar Sauce |
ONE coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. Boil all together until it becomes the consistency of syrup. ... From The White House Cook Book, 1887, page 458. | |
| The Boston Cooking-School Cook Book (1896) | Sultana Roll -with Claret Sauce |
Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream ... From The Boston Cooking-School Cook Book, 1896, page 523. | |
| Fifty-Two Sunday Dinners (1913) | Sultana Sauce |
Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook ... From Fifty-Two Sunday Dinners, 1913, page 65. | |
| The International Cook Book (1906) | Sunday, First Week of July |
Pettijohn Food (170) Omelette Ecarlate Fried Whitebait with Bacon (1305) Roast Beef Hash (923) 1954. OMELETTE ECARLATE Crack eight fresh eggs in a bowl, add: half gill ... From The International Cook Book, 1906, page 598. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Supreme Sauce |
i tablespoonful of thick ^ pint of chicken stock Melt the butter, being careful not to brown; add the flour; mix; the;; add the cream. Take from the fire, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. | |
| The Boston Cooking-School Cook Book (1896) | Suprgme Sauce |
% cup butter % cup hot cream }^ cup flour 1 tablespoon mushroom liquor Ij^ cups hot Chicken Stock X teaspoon lemon juice Make same as Thin White Sauce, and add ... From The Boston Cooking-School Cook Book, 1896, page 331. | |
| The Picayune Creole Cook Book (1901) | Suprémes de Perdreauz, Sauce Perigueuw |
3 Fine Young Partridges. 2 Ounces of Sauce A la Hollandaise. Clean, singe, draw and wipe the partridges carefully. Then remove the skin from the breasts. With a sharp ... From The Picayune Creole Cook Book, 1901, page 152. | |
| The Creole Cookery Book (1885) | Sweet Breads |
Boil ten minutes to blanch, then throw them into cold water, skim and lard them; roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite ... From The Creole Cookery Book, 1885, page 73. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sweet Sauce |
"Work a teacupful of sugar into a teacupful of butter with a teaspoonful of flour and half a nutmeg, grated; when it is a smooth paste, stir gradually into it half a ... From Mrs. Owen's Illinois Cook Book, 1871, page 259. | |
| Camp Cookery (1910) | Sweet Sauce for Puddings.—Melt a |
little butter, sweeten it to taste, and lemon rind, nutmeg, or cinnamon. Brandy Sauce.—Butter twice the size of an egg is to be beaten to a cream with a pint of sugar ... From Camp Cookery, 1910, page 161. | |
| Bohemian-American Cook Book (1915) | Sweet Sauces and Custards |
Sladké omáky a krémy. 891. CUSTARD SAUCE. Krémová omáJca. Put two cups to In the -meantime cream four yolks with half a cup it to the boiling milk and beat until it ... From Bohemian-American Cook Book, 1915, page 283. | |
| The White House Cook Book (1887) | Syrup for Fruit Sauce |
AN EXCELLENT syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels; ... From The White House Cook Book, 1887, page 461. | |
| Aunt Babette's Cook Book (1889) | Taetar Sauce |
Brown some fat or butter in a spider, stir in a tablespoonf ul of flour; cut up part of an onion^ a clove of garlic, a few laurel or bay leaves; grate in part of a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 83. | |
| Directions for Cookery, in Its Various Branches (1837) | Take a |
large calf's head, and having cleaned, washed, and soaked it, put it into a pot with a knuckle of veal, and the hock of a ham, or a few of bacon; but previously cut off ... From Directions for Cookery, in Its Various Branches, 1837, page 32. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Take a |
fine round extract the bone and take away the fat. For a round weighing ten pounds make a seasoning or stuffing in the following* proportions: Half a pound of beef half ... From Mrs. Porter's New Southern Cookery Book, 1871, page 83. | |
| Gulf City Cook Book (1878) | Take a |
good-sized, very hard head of cabbage, lay back half a dozen of the outside leaves, and cut a square out of the center of the cabbage; put back this square, and tie the ... From Gulf City Cook Book, 1878, page 96. | |
| Common Sense in the Household (1871) | Take a teacupful of the |
water in which they were boiled, and put into a saucepan with a tablespoonful of wahiut catsup, some ancho\'y paste or sauce, and the juice of half a lemon. Let well and ... From Common Sense in the Household, 1871, page 53. | |
| Mrs. Hale's New Cook Book (1857) | Take the |
gravy in which the sweetbreads were browned, and w'hen it is cold, break it 3; use this to moisten the minceif not enough add a little other gravy. Take 3 more eggs to ... From Mrs. Hale's New Cook Book, 1857, page 143. | |
| Mrs. Hale's New Cook Book (1857) | Take the middle of the |
flat ribs of it the meat is the bones will come out, employing as small a quantity of water as will cover the meat, and a bundle of sweet Let it stand until it is cold, ... From Mrs. Hale's New Cook Book, 1857, page 121. | |
| Chinese-Japanese Cook Book (1914) | Tamago Tofu |
Eggs; cooking juice; syou sauce; horseradish. Break any required number of eggs and beat with chopsticks. From Chinese-Japanese Cook Book, 1914, page 99. | |
| Housekeeping in Old Virginia (1879) | Tartan Sauce |
One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly. MOECAN's tartan sauce TO MIX MUSTARD. 303 Yolk of one raw egg, sweet-oil added very ... From Housekeeping in Old Virginia, 1879, page 310. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tartar Sauce |
1 tablespoonful vinegar. 1 tablespoonful Worcestershire 1 teaspoonful lemon juice. saiice. 1 saltspoonful salt. 44 cup butter. Mix the vinegar, lemon juice, salt, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 220. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tartar Sauce |
One tablespoonful each of mustard, Chili vinegar, shalot vinegar, and claret wine, and two tablespoonfuls of Harvey sauce. Heat in a bowl over hot water, and pour it over the chicken. From Mrs. Lincoln's Boston Cook Book, 1884, page 221. | |
| The White House Cook Book (1887) | Tartare Sauce |
THE raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful ... From The White House Cook Book, 1887, page 176. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Taste to |
see if seasoned enough. the whites and yolks of the hard-boiled eggs chopped separately. Pour the gravy over the lamb; then garnish with the chopped eggs, making a hill ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 143. | |
| The International Cook Book (1906) | Teal Ducks, Cold Orange Sauce |
Canteloupe en Surprise (2377) 2697. CONSOMM£, PORTUGAISE Prepare a consomme (No. 52), strain into another pan and keep simmering. Soak eighteen prunes in cold water ... From The International Cook Book, 1906, page 845. | |
| The International Cook Book (1906) | Teal Ducks, Orange Sauce |
Prepare the ducks same as in No. 561, but serving a cold orange sauce instead of the currant jelly. 2701. COLD ORANGE SAUCE Place in a bowl six tablespoons currant jelly ... From The International Cook Book, 1906, page 846. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Temperance Foam Sauce |
u^, as for hard sauce, white sugar with butter, until very light, in the proportion of half a cupful of butter to one cupful; with essence of lemon or bitter almonds; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 355. | |
| Mrs. Beeton's Book of Household Management (1861) | Tendrons de Veau a la Palestine |
Ingredients. — The thick end of a breast of veal, i quart of stock, I glass of sherry, i onion, i small carrot, \ a small turnip, a bouquetgarni (parsley, thyme, ... From Mrs. Beeton's Book of Household Management, 1861, page 556. | |
| The Appledore Cook Book (1872) | Thb Appledore Cook Book |
of bread for dressing, puddings, and griddle cakes. Tin is not very good to mix cake in, and earthen dishes are always being broken! The stone china wash bowls are very ... From The Appledore Cook Book, 1872, page 120. | |
| Ryzon Baking Book (1916) | The Baba |
is a cake of Polish origin. It was made known in France by Stanislas Leczinsky. The descendants of this King always ate the baba with a sauce made of sweetened wine ... From Ryzon Baking Book, 1916, page 36. | |
| The Boston Cooking-School Cook Book (1896) | The Boston Cook Book |
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture. From The Boston Cooking-School Cook Book, 1896, page 331. | |
| The Picayune Creole Cook Book (1901) | The Brown Sauce, or Sauce Espag |
nole, is made by using some of this at a time, and adding to a half pint of foundation sauce one tablespoonful of broth. Set it to boil again, and add a half can of ... From The Picayune Creole Cook Book, 1901, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Drawn |
Butter sauce, simple as it is, is seldom properly prepared. (221) The common practice of wetting the flour and then ring the gravy is objectionable, as in this way the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 235. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | The Filling |
and corned beef, whether they be used in or finely chopped, should be coaked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 177. | |
| The Picayune Creole Cook Book (1901) | The Finely-Grated Rind of a Lemon |
The Creoles utilize left-over stale bread in this delightful breakfast relish known as “Pain Perdu.” Break the eggs into a bowl, beat them till very light, add the ... From The Picayune Creole Cook Book, 1901, page 368. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Gravy |
the pig was roasted, add to it two tablespoon fuls of flour, and brown again; of let it boil up once, add pepper to taste, take from the fire, add four tablespoonfuls of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 157. | |
| The New England Cook Book (1905) | The House Wife's Librae K |
it together. Lay it in an iron pot on one or two wooden skewers, and put in water just sufficient to cover it. Let it stew slowly for two hours—longer if the is tough; ... From The New England Cook Book, 1905, page 94. | |
| The Picayune Creole Cook Book (1901) | The Italians in New Orleans also |
simply boil the macaroni or spaghetti as mentioned above, sprinkle it with grated cheese and salt and pepper, and serve with a rich tomato sauce (see recipe), and grated ... From The Picayune Creole Cook Book, 1901, page 195. | |
| Mary Elizabeth's War Time Recipes (1918) | The Oven)—tartar Sauce |
Roll each oyster in corn flour seasoned with salt and pepper; dip in beaten egg; then roll in bread crumbs. Brush with vegetable oil, and bake in a hot oven till light ... From Mary Elizabeth's War Time Recipes, 1918, page 61. | |
| The Woman Suffrage Cook Book (1886) | The Woman Suffrage Cool «• |
■ crman F1 Six eggs, leaving out the whites of three for sauce, five tablespoonfuls flour, one tablespoonful melted butter, one pint milk. Bake in cups thirty minutes; ... From The Woman Suffrage Cook Book, 1886, page 74. | |
| Camp Cookery (1910) | Thickened.—This |
can be with ham or salt pork, as well as with bacon. To make gravy that is for butter, rub into the hot grease that is in the pan a of on rubbing smooth and brown; add ... From Camp Cookery, 1910, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Thin "White Sauce |
2 tablespoons butter 1 cup scalded milk 1}^ tablespoons flour ^ teaspoon salt Few grains pepper Put butter in saucepan, stir until melted and bubbling; add flour mixed ... From The Boston Cooking-School Cook Book, 1896, page 324. | |
| The Corn Cook Book (1918) | Thin White Sauce |
Few grains IH tablespoons 1 cup hot the butter in a saucepan, add flour mixed the seasonings; let cook one minute; to a smooth paste. add gradually, and with gem whip ... From The Corn Cook Book, 1918, page 44. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley and Bay Leaf |
Select a fine head of cabbage. Take away the’ big, green leaves, and select about twelve of the finest and nicest of the large white leaves. Put them in cold water for ... From The Picayune Creole Cook Book, 1901, page 213. | |
| Housekeeping in Old Virginia (1879) | To Bake a Sheep's-head. -^ |
Put two tablespoonfuls batter and two tablespoonfuls lard in a skillet; also, with that, two tablespoonfuls flour, a little parsley, one pint boiling water, a little ... From Housekeeping in Old Virginia, 1879, page 108. | |
| Gulf City Cook Book (1878) | To Bake Large, Yellow Cucumbers |
Cut off each end, carefully scrape out the inside, and peel Make a force-meat of beef or veal, onions, a part of a clove of garlic, pepper, and salt; roll in flour, and ... From Gulf City Cook Book, 1878, page 105. | |
| The Virginia House-Wife (1824) | To Bake Sturgeon |
Get a piece of sturgeon with the skin on the piece next to the tail, scrape it well, cut out the gristle, and boil it about twenty minutes to take out the oil; take it ... From The Virginia House-Wife, 1824, page 83. | |
| Housekeeping in Old Virginia (1879) | To Barbecue Shoat |
Lay the shoat in water till ready for use; if small, it will cook in an hour. Put in the oven with two spoonfuls of water, a piece of lard, and dredge with flour. When ... From Housekeeping in Old Virginia, 1879, page 140. | |
| The Virginia House-Wife (1824) | To Barbecue Shote |
This is the name given in the southern states to a fat young hog, which, when the head and feet are taken off, and it is cut into four quarters, will weigh six pounds ... From The Virginia House-Wife, 1824, page 79. | |
| Housekeeping in Old Virginia (1879) | To Boast an Ox Heart |
Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of ... From Housekeeping in Old Virginia, 1879, page 155. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil a Pair of Fowls |
Make a force-meat in the usual manner, of grated breadcrumbs, chopped sweet herbs, butter, pepper, salt, and yolk Fill the bodies of the fowls with the stuffing, and tie ... From Directions for Cookery, in Its Various Branches, 1837, page 143. | |
| The Virginia House-Wife (1824) | To Boil Rabbits |
When you have cased the rabbits, skewer them with their heads straight up, the forelegs brought down, and the hhind-legs straight, boil them three quarters of an hour at ... From The Virginia House-Wife, 1824, page 104. | |
| The Virginia House-Wife (1824) | To Broil Eels |
When you have skinned and cleansed your eels as before, rub them with the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, pepper, and salt; baste ... From The Virginia House-Wife, 1824, page 93. | |
| The Jewish Manual (1846) | To Draw Good Gravy |
Cut some gravy beef into small pieces, put them in a jar, and set it ina saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more ... From The Jewish Manual, 1846, page 53. | |
| The National Cookery Book (1876) | To Dress A Cautr’s Heap |
Let the calf’s head be what is called “ dressed;” that is, with removed but the skin on it. Boil the head till you are able to remove the bones without cutting. son it ... From The National Cookery Book, 1876, page 81. | |
| The Southern Cookbook (1912) | To Dress Red Herrings |
Choose those that are and moist; cut them open, and pour some boiling small beer over them, to soak half an Drain them dry, and make them just hot through before the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 31. | |
| Mrs. Hale's New Cook Book (1857) | To make Brain Sauce.—Before |
the pig is served up, put it into a dish, cut off the head, and cut the pig down the middle into two parts; then cut off the ears, and cut the head in two, take out the ... From Mrs. Hale's New Cook Book, 1857, page 179. | |
| Housekeeping in Old Virginia (1879) | To make Catsup of Walnuts |
Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of ... From Housekeeping in Old Virginia, 1879, page 306. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make the Sauce |
Put the giblets in a saucepan and cover with cold water, place on a moderate let simmer as long as the chicken roasts. Then cut them fine. Add one tablespoonful of flour ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 182. | |
| The Virginia House-Wife (1824) | To Make Walnut Catsup |
Gather the walnuts as for pickling, and keep them in salt and water the same time: then pound them in a marble mortar; to every dozen walnuts, put a quart of vinegar; ... From The Virginia House-Wife, 1824, page 225. | |
| The Virginia House-Wife (1824) | To Make White Sauce for Fowls |
Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have, put them in a sauce pan with a blade or two of mace, a few black pepper corns, one ... From The Virginia House-Wife, 1824, page 100. | |
| The Virginia House-Wife (1824) | To Melt Butter |
Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce pan with a cover to it exclusively for this purpose; weigh one ... From The Virginia House-Wife, 1824, page 128. | |
| The Dixie Cook-Book (1883) | To Prepare Horsk-RaDIsH FOR WINTER. | |
In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horse-radish, two tablespoons white sugar, half tea-spoon salt, and a pint and ... From The Dixie Cook-Book, 1883, page 140. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Stew |
Cut them about half an inch thick, flatten them with a chopper, and fry them in fresh butter or dripping. When brown on one side turn and do them on the continuing to do ... From Mrs. Owen's Illinois Cook Book, 1871, page 81. | |
| The Creole Cookery Book (1885) | To Stew Partridges |
After trussing the partridges, stuff them with force meat; then rub a lump of butter in pepper, salt, and powdered mace, and put it into the: bodies; sew them up, and ... From The Creole Cookery Book, 1885, page 65. | |
| Mrs. Hale's New Cook Book (1857) | To stew Pig's Feet.—Clean and |
split them, and; then put them into a stew-pan, with a little gravy or water, a shred onion, sage leaves, salt, some whole black pepper, and allspice: stew for half an ... From Mrs. Hale's New Cook Book, 1857, page 183. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew Rabbits |
trussed the rabbits, in a pan of warm water for about fifteen minutes. into a pot with plenty of water and a salt, and stew them slowly for about an hour, or till they ... From Directions for Cookery, in Its Various Branches, 1837, page 140. | |
| The National Cookery Book (1876) | To Stew Reep Brrps |
After they have been properly prepared, put them in a stew pan with a little water. Rub them well over with butter, and season them with pepper and salt. Cover the pan ... From The National Cookery Book, 1876, page 114. | |
| The Good Housekeeper (1841) | To Strw Young Pbas and Lettuce |
“Wash and make perfectly clean one or two heads of cab- ‘page lettuce, pick off the outside teaves, and lay them for two hours in cold-water witha little salt'‘in it; ... From The Good Housekeeper, 1841, page 76. | |
| Manual for Army Cooks (1896) | To Thicken Gravies |
To one-half quart of flour add one quart cold water, a little salt and pepper, and stir to a batter. Remove the meat and vegetables (to keep) hot) and put the pan on the ... From Manual for Army Cooks, 1896, page 100. | |
| Housekeeping in Old Virginia (1879) | To TTiake Walnut Catsup from, the Leaves |
Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce BAT SAUCE — MU8HK00M CATSTIP. 299 powdered cloves, ... From Housekeeping in Old Virginia, 1879, page 306. | |
| The Cook's Own Book (1832) | Toasts, Grenada |
fat and lean bacon into dice, give them a few turns over the scallions, shallots, pepper, salt, and the yolks of three it frequently, it forms a kind of forcemeat, ... From The Cook's Own Book, 1832, page 268. | |
| The Virginia House-Wife (1824) | Tomata Catsup |
Gather a peck of tomatas, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoonsful of salt, let them boil steadily an hour, ... From The Virginia House-Wife, 1824, page 217. | |
| The Cook's Own Book (1832) | Tomata Sauce |
Bake six tomatas in an oven with a tea-spoon the pulp, add cayenne, and vinegar, till of the consistence of thick cream. From The Cook's Own Book, 1832, page 268. | |
| The Cook's Own Book (1832) | Tomata Sauce, French |
Cut ten or a dozen tuinalas into quarters, and put a onions sliced, a little parsley, thy mo, one clove, and a quarter of a pound of butler; set the saucepan on the ... From The Cook's Own Book, 1832, page 268. | |
| The Picayune Creole Cook Book (1901) | Topinambours Bouillis |
6 Jerusalem Artichokes. Sauce A la Maftre d’Hotel or a la Créme Wash the artichokes in cold water, and scrape them. Then throw them into cold water, and let them soak ... From The Picayune Creole Cook Book, 1901, page 205. | |
| Common Sense in the Household (1871) | Toss and |
stir until it is well mixed, and put into a porcelain pan (covered), with just enough hot water to keep it from biirniug. Bub the coral smooth, moistening with vinegar ... From Common Sense in the Household, 1871, page 70. | |
| The International Cook Book (1906) | Tournedos, Sauce Finnoise |
Celery B raise1 (359) Roast Capon (378) Escarole Salad (roo) Strawberry Shortcake (1677) 1825. CHICKEN GUMBO, ST. GERMAIN Totally bone and remove skin from a small, ... From The International Cook Book, 1906, page 557. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Trim the |
fillet and skewer it into a good shape. well with pepper and Have one egg and half a teaspoonful of sugar well beaten together; roll the fillet in this and in bread ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 163. | |
| Mrs. Hale's New Cook Book (1857) | Trotters.—Boil |
the trotters, or rather stew them sgently, for several hours, until the bones will come out. The;t liquor they are in will make excellent stock or jelly, ll’ake out the ... From Mrs. Hale's New Cook Book, 1857, page 161. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Truffle Sauce |
Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring cup and chicken stock. Bring to the boiling point, season with salt and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 146. | |
| La Cuisine Creole (1885) | Truffles and Chestnut Stuffing for a Pig |
Many persons like truffles for stuffing for a roast pig; they should be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper, salt and butter. Chest¬ nut ... From La Cuisine Creole, 1885, page 44. | |
| Gulf City Cook Book (1878) | Truss with |
the front legs bent backward and the back legs forward. Kub the pig with lard, and baste frequently. till thoroughly done, and make the gravy (after removing the pig) by ... From Gulf City Cook Book, 1878, page 40. | |
| The International Cook Book (1906) | Tuesday, First Week of November |
Eggs, Murphy Fishballs with Bacon (260) Calves' Liver, Minute (810) 2749. EGGS, MURPHY Finely chop half a seeded green pepper, place it in a sautoire with a tablespoon ... From The International Cook Book, 1906, page 864. | |
| The International Cook Book (1906) | Tuesday, First Week of October |
Force (979) Poached Eggs, Barcelone Fried Porgies (498) Salisbury Steaks (347) Baked Sweet Potatoes (14) 2583. POACHED EGGS, BARCELONE Prepare a Creole sauce (No. 507) ... From The International Cook Book, 1906, page 807. | |
| The Jewish Manual (1846) | Turkeys, or White Fricassees |
Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a little cold water, mix well together, and set it on the fire to thicken, ... From The Jewish Manual, 1846, page 47. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Two or |
three onions in the dressing of wild ducks takes out the fishy taste. If ducks or any other fowls are slightly injured by being kept too long, dip them in weak sal ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 28. | |
| The Cook's Own Book (1832) | U'etlier |
a lable-opoonfiil of <i\ a'lrlmv ies, and |>o:iiid tlh-in, rub thioiii:h a hair >ie\e, and mix with two table. sjnonl'nU of oil, one of vinegar, one of eseiial >! ditto, ... From The Cook's Own Book, 1832, page 233. | |
| Larkin Housewives' Cook Book (1915) | Uncooked Dressing |
Stir together one teaspoon Larkin Prepared Mustard, two teaspoons sugar, one-half teaspoon salt, and one-quarter teaspoon From Larkin Housewives' Cook Book, 1915, page 47. | |
| Mrs. Owen's Illinois Cook Book (1871) | Universal Sauce |
Two gallons of ' of a pound of cayenne pods bruised, thirty-two cloves or garlic; mix the above, and let it stand five days; then it; add pints of walnut juice and pints ... From Mrs. Owen's Illinois Cook Book, 1871, page 324. | |
| Aunt Sammy's Radio Recipes (1927) | Use a |
cup of milk to mix with the fat and flour, and cook the gravy until smooth. From Aunt Sammy's Radio Recipes, 1927, page 35. | |
| The Kansas Home Cook-Book (1874) | Use J. S. Kirk & Co.'s Superior Soaps |
add a piece of; in a bake pan with a little water, or gravy from roast beef: bake for twenty or thirty minutes. (takes. From The Kansas Home Cook-Book, 1874, page 126. | |
| Recipes for Sea Food (c. 1910s) | Usually the |
flour is wet to a smooth paste and stirred into the boiling liquid. When made in this manner, the sauce should boil at least ten minutes to have the flour thoroughly ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. | |
| Mrs. Owen's Illinois Cook Book (1871) | V. Hunt |
: One pint sifted flour, Two tablespoonsful melted butter, mixed while warm. Bake twenty minutes. Served with wine sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 276. | |
| The International Cook Book (1906) | Valois Pudding, Malaga Sabayon Sauce |
TUESDAY, FOURTH WEEK OF DECEMBER 971 3122. POTAGE, BELGIUM Cut two white onions in halves, finely slice and place in a saucepan with three finely sliced fresh leeks, an ... From The International Cook Book, 1906, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Vanilla Sauce |
Select a small stick of vanilla, split and break It up, and in a very little milk flavor of the vanilla is extracted; strain it through very fine muslin and stir it into ... From Mrs. Porter's New Southern Cookery Book, 1871, page 168. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vanilla Sauce |
The whites of two eggs and the yolk of one, half a of powdered sugar, one of of the whites of the eggs to a froth, next beat in the sugar, and thenthe yolk of the egg ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 284. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Vanilla Sauce |
Yolks of four eggs and the sugar together light, then add them to the; stir over the fire for two minutes. Take off, add the vanilla, and put away to cool. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 454. | |
| Aunt Babette's Cook Book (1889) | Vanilla Sauce |
Set on to boil just as much milk as you desire sauce. When it boils, sweeten to taste. In the meantime, beat the yelks of two or more eggs light, adding the boiling milk ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 293. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vanilla Sauce |
; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. | |
| Fifty-Two Sunday Dinners (1913) | Vanilla Sauce |
1 tablespoon corn-starch. 2 cups boiling water. 1 cup sugar. 14 teaspoons vanilla. Y% teaspoon salt. 2 tablespoons butter. Process: Mix eorn-starch, sugar and salt, add ... From Fifty-Two Sunday Dinners, 1913, page 140. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vanilla Souffll |
Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. | |
| The National Cookery Book (1876) | Vea. BALLs |
Two ounces of beef suet; two ounces of veal; the y« lks of one raw ana on boiled egg; a small onion; pepper, salt, mace, a dash of nutmeg, and grated lemon peel to ... From The National Cookery Book, 1876, page 83. | |
| Mrs. Beeton's Book of Household Management (1861) | Veau a la Marchand de vin |
Ingredients. — 1£ Ib. of fillet of veal, a few strips of larding bacon, 3 or 4 slices of lean bacon, 2 ozs. of butter, i teaspoonful of finelychopped parsley, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 522. | |
| The Epicurean (1894) | Veg-etables. Sil |
(2820), SPINACH WITH BECHAMEL SAUCE AND WITH CREAM (Epinards k la Bechamel et a la Or^me). Pick some fresh, tender spinach, using only the leaves; when well cleaned and ... From The Epicurean, 1894, page 857. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veloute Sauce |
* i tablespoons flour 1 cup white stock i cup mushrooms add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 155. | |
| The Jewish Manual (1846) | Veloute, Bechamel |
These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. ... From The Jewish Manual, 1846, page 60. | |
| The Epicurean (1894) | Venetienne ou a la Sauce Hollandaise Verte |
Blanch the calves' brains the same as for the poulette (No. 1481); divide each one in four parts and dress every piece on a separate oval-sliaped slice of bread that has ... From The Epicurean, 1894, page 524. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vinaigrette Sauce |
One teaspoonful of white pepper, one of salt, half a teaof mustard, a one spoonful of oil. Mix the salt, pepper and mustard together; then very slowly add the vinegar, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 233. | |
| The Boston Cooking-School Cook Book (1896) | Vinaigrette Sauce |
1 teaspoon salt 6 tablespoons olive oil ^ teaspoon paprika 1 tablespoon chopped pickles Few grains pepper 1 tablespoon chopped green pepper 1 tablespoon tarragon vinegar ... From The Boston Cooking-School Cook Book, 1896, page 335. | |
| Fifty-Two Sunday Dinners (1913) | Vinaigrette Sauce |
1 teaspoon salt. 1 tablespoon chopped olives. ¥% teaspoon black pepper. 1 tablespoon chopped pickle. Few grains cayenne. 1 tablespoon chopped green or 1 tablespoon ... From Fifty-Two Sunday Dinners, 1913, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vineear Sauce |
One and a half cups sugar, one and a half tablespoons flour in a little water, two tablespoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this ... From Buckeye Cookery and Practical Housekeeping, 1877, page 216. | |
| The Appledore Cook Book (1872) | Vinegar Sauce |
One cup of boiling water, one of sugar, one tablespoonful of flour, one of vinegar, anji a little nutmeg. From The Appledore Cook Book, 1872, page 160. | |
| The Dixie Cook-Book (1883) | Vinegar Sauce |
One and a half cups sugar, one and a half tablespoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this ... From The Dixie Cook-Book, 1883, page 246. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Vinegar Sauce |
Proceed the same as for Madeira Sauce, using a half-gill of vinegar instead of a gill of Madeira. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 454. | |
| Presbyterian Cook Book (1873) | Vinegar Sauce for Puddings |
One cup of brown sugar; one of water; pinch of salt; one spoonful; a few drops of essence of lemon; one spoonful of vinegar. Beat butter, sugar, lemon, vinegar, and ... From Presbyterian Cook Book, 1873, page 86. | |
| The Cook's Own Book (1832) | Vinegar, Horseradish. Horw |
radish is in highest perfection about November. Four a quart of best vinegar on threw ounces of sciajx-d horseradish, an ounce of rninced eschalot, and one drachm of ... From The Cook's Own Book, 1832, page 287. | |
| The Cook's Own Book (1832) | Vol-au-vent |
(1) Cut tin-key or veal into small thin slices, season it pounded mace, and; add one anchovy, some garlic and onion pounded, also a good gravy, a table-spoonful of lemon ... From The Cook's Own Book, 1832, page 288. | |
| Mrs. Beeton's Book of Household Management (1861) | VSnitienne (a la) (Fr.). Venetian style |
Velout6 (Fr.). A rich white sauce. Foundation sauce. Vermicelle (Fr.). Vermicelli (It.). Very fine rolls of paste, made from the dough of wheat flour, and forced through ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | W \lnut Ketchup |
(2) Take six - of green walnut-shells, into a tub, mix them up well with common (from two to three pounds.) lor six day-. fie|iiently biding and mashing them; by this ... From The Cook's Own Book, 1832, page 289. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Waldorf Salaa |
Two cups of celery chopped fine, grated rind of one orange, one cup of apples cut in dice. If fine red apples take six and scoop out insides, making little cups for the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 270. | |
| Common Sense in the Household (1871) | Walnut Catsup |
Choose young walnuts tender enougli to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and ... From Common Sense in the Household, 1871, page 194. | |
| Mrs. Owen's Illinois Cook Book (1871) | Walnut Catsup |
Take walnuts fit for pickling, beat them well in a mortar are pulped; then squeeze out the juice, and let it settle a day; pour To a pint of juice put one pound of ... From Mrs. Owen's Illinois Cook Book, 1871, page 323. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Walnut Catsup |
The walnuts should be vouns:, freshlv o-athered and Keep them in salt and water days; in a marble mortar; to every dozen walnuts add a quart of vinegar; stir them every ... From Mrs. Porter's New Southern Cookery Book, 1871, page 170. | |
| Presbyterian Cook Book (1873) | Walnut Catsup |
Mrs. E. Take young, tender walnuts; prick them and place in a jar with sufficient water to cover them; add a handful of salt to every twenty-five walnuts. Stir them ... From Presbyterian Cook Book, 1873, page 44. | |
| Housekeeping in Old Virginia (1879) | Walnut Catsup |
To one gallon vinegar: Add 100 walnuts pounded. A handful horseradish. 1 cup mustard-seed, bruised. 1 pint eschalots, cut fine. ^ pint garlic. ^ pound allspice. ^ pound ... From Housekeeping in Old Virginia, 1879, page 306. | |
| Housekeeping in Old Virginia (1879) | Walnut Catsup |
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 it. Then add a few cloves of ... From Housekeeping in Old Virginia, 1879, page 306. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Walnut Catsup |
Take one hundred green walnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in or six places, then put them in an earthen vessel, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 548. | |
| The White House Cook Book (1887) | Walnut Catsup |
ONE hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of ... From The White House Cook Book, 1887, page 199. | |
| Mary Elizabeth's War Time Recipes (1918) | War-time Hollandaise Sauce |
@ tablespoons corn flour @ teaspoons butter (or butter substitute— chicken fat can be used) Yolks of two eggs Mix the flour and seasonings. Melt the fat; add the flour, ... From Mary Elizabeth's War Time Recipes, 1918, page 95. | |
| The Cook's Own Book (1832) | Wash and |
or; tliem in milk and water till they are soft, which will be from a quarter to half Take them out and stew them a f(*w minutes in the following sauce: From The Cook's Own Book, 1832, page 53. | |
| The Cook's Own Book (1832) | Wash and |
clean thoroughly ten or heads of fine endive, take off the outer leaves, and blanch the heads in hot w ater them into cold water, and then squeeze them as dry as ... From The Cook's Own Book, 1832, page 118. | |
| Chinese-Japanese Cook Book (1914) | Wash the |
dry seaweed jelly and soak for about two hours, then take from water and squeeze dry. Break into small pieces and boil in one quart of water until it dissolves. Strain ... From Chinese-Japanese Cook Book, 1914, page 110. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Watrrep Cream Sauce |
Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center ... From Buckeye Cookery and Practical Housekeeping, 1877, page 216. | |
| Housekeeping in Old Virginia (1879) | Welsh Karebit |
Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on ... From Housekeeping in Old Virginia, 1879, page 239. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Welsh Rare-Bit |
Half a pound of cheese, two eggs, a speck of cayenne, a of butter, one teaspoonful of mustard, half a teaspoonful of salt, half a cupful of cream. Break the cheese in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 362. | |
| Common Sense in the Household (1871) | Wet the |
corn-starch and put in next with the spice—finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucecoaiMON sease. pan of boiling ... From Common Sense in the Household, 1871, page 421. | |
| The Appledore Cook Book (1872) | Wet the |
corn starch with one cup of cold milk, and thSh stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook' in three ... From The Appledore Cook Book, 1872, page 104. | |
| The International Cook Book (1906) | Wheaten Cakes |
2809. SCRAMBLED EGGS, MONTEVIDEO Cut three Spanish sweet peppers in small square pieces, place in a sautoir with a half ounce butter and cook for three minutes, then ... From The International Cook Book, 1906, page 885. | |
| The International Cook Book (1906) | Wheaten Cakes |
3012. POACHED EGGS, TOMATO SAUCE Prepare twelve poached eggs on toast (No. 106). Place one and a half gills tomato sauce (No. 16) in a saucepan with a half teaspoon each ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | When a |
fork will penetrate it easily it is done. It should be of a fine Take the gravy in the dripping-pan—add a little boiling water should tliere not be enotigli—stir in a ... From Common Sense in the Household, 1871, page 54. | |
| Mrs. Owen's Illinois Cook Book (1871) | When the |
sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste brush, powder it well with ... From Mrs. Owen's Illinois Cook Book, 1871, page 82. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | When the |
eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. | |
| The Italian Cook Book (1919) | When the |
oil begins to splutter, put the mushrooms in without dipping in flour, season with salt and pepper and when they are half cooked pour in some tomato sauce. Be sparing ... From The Italian Cook Book: The Art of Eating Well, 1919, page 78. | |
| The Southern Cookbook (1912) | When the Stomach |
Will not Receive Meat On an extreme hot put two or sippets of bread, and pour over them some gravy from beef, mutton or if there is not butter in the dish. Sprinkle a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 105. | |
| Fifty-Two Sunday Dinners (1913) | Whipped Cream Horseradish Sauce |
4 tablespoons freshly grated Few grains cayenne. horseradish. 1}4 tablespoons vinegar. Few drops onion juice. Y4 cup heavy cream whipped. V4 teaspoon salt. Process: Mix ... From Fifty-Two Sunday Dinners, 1913, page 124. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Whipped Cream Sauce |
1.cup cream. 4 cup powdered sugar. 1 teaspoonful lemon or vanilla. White of 1 egg. Mix the cream, vanilla, and sugar, and whip it without ‘skimming off the froth. Add ... From Mrs. Lincoln's Boston Cook Book, 1884, page 354. | |
| The Corn Cook Book (1918) | Whipped Cream Sauce |
1 cup heavy cream I2 teaspoon 14 cup powdered sugar Whip cream using Dover egg beater. Add sugar and chill thoroughly. From The Corn Cook Book, 1918, page 42. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | White Chaud-froid Sauce |
(For coatingjoints offowl orgame, or medallions of fowl, tongue or sweetbreads.) To one pint ofwhite sauce, made of white stock, add three-fourths a cup of jelly and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 157. | |
| The Jewish Manual (1846) | White Cucumber Sauce |
Take out the seeds of some fresh young cucumbers, quarter them, and cut them into pieces of two inch lengths, let them lay for an hour in vinegar and water, then simmer ... From The Jewish Manual, 1846, page 58. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | White Sauce |
Make the white sauce the same as the brown, but use all veal and white stock. When the butter and flour are cooked together be careful that they do not get browned. One ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 223. | |
| The Creole Cookery Book (1885) | White Sauce |
Take 4a pint of milk; thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg. From The Creole Cookery Book, 1885, page 59. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | White Sauce |
but not least, as is the foundation of many others: ^ pint of white stock the butter, but do not brown; add to; mix, and add the stock; stir continually until; add it In ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | White Sauce |
1 cup milk or white stock Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. five minutes, beating From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. | |
| Mary Elizabeth's War Time Recipes (1918) | White Sauce |
@ cups milk Few grains pepper + Melt the butter and stir in the corn flour until it is a smooth paste. Pour over one cup of hot milk; add salt and pepper and cook in ... From Mary Elizabeth's War Time Recipes, 1918, page 77. | |
| The Italian Cook Book (1919) | White Sauce |
(Salsa bianca) This sauce can be served with boiled asparagus or with cauliflower. The ingredients are !/ lb. of butter, a tablespoonful of flour, a tablespoonful ... From The Italian Cook Book: The Art of Eating Well, 1919, page 47. | |
| Mrs. Hale's New Cook Book (1857) | White Sauce for boiled Chickens.—Put |
into a stew-pan the trimmings of the chickens, with a small piece of the scrag of veal, two blades of mace, some w'hole white pepper, a bunch herbs, some lemon-peel, and ... From Mrs. Hale's New Cook Book, 1857, page 234. | |
| Housekeeping in Old Virginia (1879) | White Sauce for Eowls |
Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till ... From Housekeeping in Old Virginia, 1879, page 212. | |
| The Creole Cookery Book (1885) | White Sauce for Fowls |
Melt, in a teacupful of milk, 1 large spoonful of butter kneaded in flour; beat up the yolk of an egg with a teaspoonful of cream; stir it into the butter and heat it ... From The Creole Cookery Book, 1885, page 59. | |
| The Boston Cooking-School Cook Book (1896) | White Sauce I |
2 tablespoons butter 1 cup milk 2 tablespoons flour ^ teaspoon salt Few grains pepper Make same as Thin White Sauce. From The Boston Cooking-School Cook Book, 1896, page 324. | |
| Foods That Will Win the War and How to Cook Them (1918) | White Sauce with Horseradish and Pimento |
4 cup horseradish 1 tablespoon chopped pimento 1 cup white sauce Serve with boiled beef, hot or cold, or with cold roast beef. From Foods That Will Win the War and How to Cook Them, 1918, page 102. | |
| Common Sense in the Household (1871) | White Wine Sauce (liquid). *J« |
2^ cups powdered sugar. 2 wineglasses pale sheriy or white wine. ^ cup boiling water. Work the butter into the sugar, moistening, as you go on, with long and hard until ... From Common Sense in the Household, 1871, page 420. | |
| Aunt Babette's Cook Book (1889) | Wiiste Sauce |
(No. 1.) Take a cupful of white wine, half a cup of water, a few slices of lemon, a little cinnamon, and sweeten to taste, then boil. Then wet a teaspoonful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 289. | |
| Mrs. Owen's Illinois Cook Book (1871) | Wine Sauce |
Piece of butter size of an egg, One cupful powdered sugar, stirred till very Three-fourths of a cupful boiling water, One wineglassful of wine turned on to the sugar and ... From Mrs. Owen's Illinois Cook Book, 1871, page 258. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wine Sauce |
Two ounces of butter, two teaspoonsful of flour, half a pint of boiling water, one gill of Madeira wine, quarter of a pound of sugar, half a grated nutmeg; mix the flour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 356. | |
| The National Cookery Book (1876) | Wine Sauce |
Put into a bowl one cupful of butter, two cupfuls of sugar, and one cupful of wine. Set the bowl in a sauce pan of boiling water, and let it stand until all is ... From The National Cookery Book, 1876, page 289. | |
| Housekeeping in Old Virginia (1879) | Wine Sauce |
Dissolve one pound sugar in a little water, Boil till nearlycandied. Add a lump of butter the size of an egg, just before taking it off the fire, and stir in wine and ... From Housekeeping in Old Virginia, 1879, page 409. | |
| Housekeeping in Old Virginia (1879) | Wine Sauce |
Melt half a pound of butter, three cupfuls sugar and two ot Madeira wine together, for a large pudding. Put a little water in the stewpan and let it boil. Roll the ... From Housekeeping in Old Virginia, 1879, page 409. | |
| Housekeeping in Old Virginia (1879) | Wine Sauce |
One-half pound butter, yolks of two eggs, beaten well and creamed with the butter; nine tablespoonfuls nice brown sugar; two glasses of wine. Let it simmer on the fire a ... From Housekeeping in Old Virginia, 1879, page 409. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Wine Sauce |
1 cup boiling water. l egg. 1 tablespoonful cornstarch. 1 saltspoonfal grated nutmeg. 44 cup butter. 4g cup wine. 1 cup powdered sugar. Wet the cornstarch in cold water, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 356. | |
| Aunt Babette's Cook Book (1889) | Wine Sauce |
(No. 2.) Take a small teacupful of white wine, put on to boil in a farina kettle or porcelain-lined kettle, and in the meantime beat up the yelks of two eggs. Beat them ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 289. | |
| Aunt Babette's Cook Book (1889) | wine Sauce |
(No. 3.) One cup of wine, a little water, one cup of sugar, the grated peel of a lemon and a little of the juice, and the yelks of four or five eggs, stir until this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 290. | |
| Aunt Babette's Cook Book (1889) | Wine Sauce |
Take a cupful of white wine and half a cup of water, a few slices of lemon, a little cinnamon and sugar to taste. Boil. Wet a teaspoonful of potato flour and add, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 540. | |
| The Boston Cooking-School Cook Book (1896) | Wine Sauce |
% cup butter 3 tablespoons Sherry or 1 cup powdered sugar Madeira wine Slight grating nutmeg Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, ... From The Boston Cooking-School Cook Book, 1896, page 477. | |
| Rumford Complete Cook Book (1908) | Wine Sauce |
1 cup fine sugar. till light, put the bowl containing them hot water and the contents are creamy, and then add the wine. at once. From Rumford Complete Cook Book, 1908, page 121. | |
| Fifty-Two Sunday Dinners (1913) | Wine Sauce |
Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups ... From Fifty-Two Sunday Dinners, 1913, page 154. | |
| Gulf City Cook Book (1878) | Wine-sauce |
Two ounces of butter, two tea-spoonfuls ot flour, half pint of boiling water, one gill of wine, quarter of a pound of sugar, and half a nutmeg. Mix the flour and butter, ... From Gulf City Cook Book, 1878, page 186. | |
| Ryzon Baking Book (1916) | With Hot Marshmallow Sauce |
yi 2,yi 2}^ level cupfuls (9 ounces) flour. yi teaspoonful salt. yi ' cupful (l gill) milk. Hot Marshmallow Sauce; marshmallows yi (i gill) water. Sherry wine or fruit ... From Ryzon Baking Book, 1916, page 68. | |
| Foods That Will Win the War and How to Cook Them (1918) | With Peanuts, in Brown Sauce |
4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 ... From Foods That Will Win the War and How to Cook Them, 1918, page 119. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Wonders, or Cheats |
Beat one egg; add one saltspoonful of salt and enovgh flour to make a very stiff batter. Roll out as thin as a wafer, cut with large round cutter, and fry one minute in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 130. | |
| The Cook's Own Book (1832) | Woodcock Sauce |
the bones and livers of roasted woodcocks, and put them into a stewpan, two fuls of cullis, and two spoonfuls of red port; it to the consistence of a sauce, and it; ... From The Cook's Own Book, 1832, page 292. | |
| The Cook's Own Book (1832) | Woodcocks in a Minute |
Put a brace of woodcocks a fryingpan, nutmeg, salt, and pepper; set the pan on a fierce fire, and fry I he woodcocks lightly for seven or eight minutes; of two lemons, ... From The Cook's Own Book, 1832, page 292. | |
| The Dixie Cook-Book (1883) | Woods Wilcox |
Moruer’s Siicep Tomarors. Prepare half an hour before dinner, scald a few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool ... From The Dixie Cook-Book, 1883, page 348. | |
| The Dixie Cook-Book (1883) | Wurrrep Cream Sauce |
Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center ... From The Dixie Cook-Book, 1883, page 246. | |
| The Cook's Own Book (1832) | X-|)|KT and |
boil up for a few minutes; add a table-spoonful of claret, or Port of mushroom ketchup, (you may sharpen it wkh a or vinegar), and rub it through a tamis or fine sieve. ... From The Cook's Own Book, 1832, page 235. | |
| Common Sense in the Household (1871) | Yeal Pates |
Mince the veal as above, and roll three or four eracl ara to powder. Also, chop up some cold ham and mix v ith the veal in the proportion of one-third ham and two-thfrds ... From Common Sense in the Household, 1871, page 118. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Yellow Bechamel Sauce |
Mix two tablespoons of flour and two of butter, cook until it begins to bubble, add gradually half a cup of hot stock and half a cup of milk. When the sauce boils, set ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 338. | |
| The Boston Cooking-School Cook Book (1896) | Yellow Sauce I |
2 eggs 1 teaspoon vanilla or 1 cup sugar >2 teaspoon vanilla and 1 teaspoon brandy Beat eggs until very light, add sugar gradually and continue beating; then flavor. From The Boston Cooking-School Cook Book, 1896, page 475. | |
| The Boston Cooking-School Cook Book (1896) | Yellow Sauce II |
2 eggs 1 cup powdered sugar 3 tablespoons wine Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining ... From The Boston Cooking-School Cook Book, 1896, page 475. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Yellow Sauce. |
1 gill brandy or wine. pound butter. i A little nutmeg. 14 pound brown sugar. Yolk of 1 egg. Cream the butter, add the sugar, and stir over hot water till liquid, then ... From Mrs. Lincoln's Boston Cook Book, 1884, page 356. | |